Right you must have developed quite an appetite, by all the work you put into growing weed so now it’s time to cook up some tasty treats, let’s start with the basic canna butter or oil which can be used to make most edibles. The key ingredients to make most cannabis infused recipes is canna butter, or oil which may even be made from the trimmings left over from harvest.
Ingredients For canna
- 2 to 4 ounces 50 to 100 g weed trimming
- Or 1 to 2 ounces 25 to 50 g buds dried and ground quantities can be very discreet personal references
- Baking tray
- Aluminum foil
- Oven thermometer
- large pan
- 3 pints water
- 16 ounces butter or 2 pints vegetable oil cheesecloth and kitchen strainer
- 2 large containers
- 4 tablespoons of lecithin powder
1. Before you make this kind of canna butter, the THC in weed must undergo a process called the decarboxylation to do this preheat the oven to (220 to 240 Fahrenheit degrees 104 to 116°C (gas mark 1). Keep the temperature within this range and never let it exceed 300 Fahrenheit (150°C)gas mark 2. Spread the weed out in the baking tray and cover with foil loosely but sealed tightly around the tray. Put into the oven for 30 minutes. Leave to cool fully before opening the file, to prevent vapor loss.
2. Heat up the water in the pan add the butter or oil and weed stir and bring to the boil. Reduce to a very low heat, put the lid on and simmer for 2 to 3 hours stirring occasionally
3. Fold the cheesecloth into a double layer, place in the strainer and put that into a large container pour the mixture through.
4. Once all the liquid has joined through bundle up the weed inside the cheesecloth and squeeze out as much as remaining liquid as possible
5. If using butter put the container in the refrigerator. After while the water and butter will separate, with a layer of butter solidifying on top of the water. Once separated, discard the water.
If using oil, leave the mixture out for 1 to 2 hours so that the oil and water separate. Then put it into the freezer for 46 hours so that the water freezes, and you can pour off the oil. If the oil has cougalated in the freezer, scrape it off it. It will liquefy at room temperature.
6. The butter or oil can be used as it is but it can be further improved with this introduction of lecithin. When added, it will make the effects of cannabis come on much faster and feel a lot stronger. Gently melt or warm the canna butter or oil in a pan, stir in the lecithin until it dissolves, then pour the butter or oil back into the storage container. This will keep for about a month, or longer if frozen. Use it in place of some, or all of the butter oil in any recipes.
To make canna milk replace butter or oil with milk and don’t add water. As no water has been added no subsequent separation is required.
Check out Haze11 for all your head shop needs.


Kiosk D Food court St Jonh's Market, St John's Square, Liverpool L1 1LY
Welcome to Pasta 51 Liverpool – where passion meets pasta in the heart of this vibrant city! At Pasta 51, we're not just a restaurant; we're a celebration of all things pasta. Nestled in the heart of Liverpool, our culinary haven is a testament to the rich tradition and modern artistry of Italian streetfood cuisine. Founded on the belief that great food brings people together, Pasta 51 Liverpool is more than just a dining destination; it's an experience that tantalizes the taste buds and creates lasting memories. Our chefs, with a deep love for authentic Italian flavors, craft each dish with precision and flair, ensuring a symphony of tastes that transport you straight to the sun-kissed landscapes of Italy.
Don't miss out on our offers and Order Now for 20% off your first order! Our most loyal customers will receive a FREE meal on their 10th order! Join us at Pasta 51 Liverpool, where every bite tells a story, and every meal is a celebration of the timeless allure of pasta. We invite you to savor the flavors, share the joy, and make Pasta 51 a cherished part of your culinary journey in Liverpool. Buon Appetito!


I didn’t mention it this morning, but I totally stuck to my plan last night and did my food prep last night for today. Stick with me, it’s a bit eclectic.
Overnight oats(1/3 cup rolled oats, 1t chia seeds, 4 oz plain Chobani, 4 oz almond milk, a few drops vanilla flavored stevia). Today’s bowl (well tupperware- I’m not super fancy) also had 50 blueberries (I count, what can I say?) and 5 strawberries, sliced. Stick it in the fridge overnight, then you get what’s on the right.
I love overnight oats mostly cause it’s a super dense food (I have a thing for densely textured food- it always seems so much more satisfying). It’s not overly sweet (cause I use plain Chobani- but flavored works well too) and adding in lots of fruit bulks it up. I like to stay around 300 calories for breakfast, but sometimes it’s closer to 400 depending on the day. I actually usually add in another splash of almond milk if it’s too thick in the morning, but it just depends. the chia helps thicken it, but if you’re not a chia lover, it’s totally optional.
I also added a bit of “spreadable fruit” on top- cherry blueberry. This stuff is pretty amazing. I found it in a
King’s Supermarket (which I didn’t realize are super-local to New Jersey) and it was definitely more than $10, but I rationalized it by it’s size and that it’ll last awhile. It’s made by Sarabeth’s in New York City, which I admittedly hadn’t heard of before I googled that link about 10 seconds ago. And in doing so may have spent 10 minutes gawking at their menu (this is just brunch). Maybe if I ever have a classy occasion to have brunch in the city, I’ll go there. Unlikely, but now I know where to go!
But you can spot the preserves (big chunks of fruit) and the additional milk in this photo on the right. Such a refreshing/filling breakfast.
Definitely have gotten some weird looks for the jars. Haha. I think I need to work on making it look cuter in the jar. That may make it more socially acceptable. Because it does look a bit weird. Not that that bothers me in the slightest, it just requires some explanation.
So in this jar was 3 oz broccoli slaw (this is such a good vegetable base for things- I use it like I would have used rice or pasta as a base before), .5 oz fat free feta and 2 crumbled Morningstar Farms Mushroom Lovers Burgers. These are good. Really good. They were on sale/special at Target last week and they were such a good find. I’m always sucked into the word “sale”.
I also had a Quest Chocolate Chip Cookie Dough Bar as part of lunch/snack. Probably the best bar ever, and amazing macros. You can bake them and microwave them and make them into cookies. So much better than real cookies and with 190 cals and 21 grams of protein it’s a really good option.
Today was a long day, between work and then tutoring. And I brought my gym clothes with me, but I knew
I was going to be too
exhausted to go to the gym at 8pm without having eaten, so I went for a quick run/walk after tutoring. There’s a really pretty small park along my route from tutoring to school, so it was incredibly convenient.
But note to self, don’t drink so much water in the afternoon before you tutor and then try to run. Definitely doesn’t make running easier when you have to pee. Only made a loop before I ran out of time (as in I had to run back to school for a meeting). Managed to burn 145 calories in 17 mins though.
After my meeting I finally came back home and threw together dinner.
My go-to dinner is either a stir-fry or an omelet. They’re both super simple and have lots of protein and veggies which I try to load up on. I had a fair bit of calories left, so I went for a really big veggie frittata (my uncle and I literally had the frittata/omelet debate last sunday). It had a whole green pepper, a small zucchini (grated) and 3 oz broccoli slaw.
I sauteed that all together and then added egg whites (from a carton- I’m easy), .25 cup 2% shredded cheddar cheese and Mrs. Dash Garlic and Herb.
On the side I had a sweet potato with 2T peanut butter (I may have used a spoon- but measured it in grams on my scale so all’s good), cinnamon and a bit of sugar free syrup. It was dessert and a side dish all in one.
And one of the ladies at work said I was looking good and “slimming down nicely”. Admittedly I’ve lost a fair bit of weight since I started there, so I’m okay with people noticing. I used to not be, but that’s for another day. It’s late and I have a conference early in the morning, and an event till late. So long day ahead, requiring lots of coffee.


Dr Ulrich Nehring Managing Director Nehring Consultants, Germany
Food chemist Dr Ulrich Nehring is Managing Director of Nehring Consultants GmbH at Braunschweig in Germany, which is an independent testing laboratory that specialises in food safety, hygiene and compliance testing of food stuffs and food contact materials.
He is also Chairman of the Food Contact Working Group of the German Verband Metallverpackungen (the German metal packaging industry association) and is a member of the Metal Packaging Europe (MPE) food contact commission and of T-JIG.
Dr Nehring chairs the scientific advisory board of BOGK e.V (association of the German fruit, vegetable and potatoes processors industry) and is member of the scientific advisory board of the Research Association of the German Food Industry (FEI).
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Asian califlower recipes
Charlotte from Ashburn Age: 22. I love the sea, ice cream and starry sky. Summer-walk without panties. Mini, heels and stockings .
Toss to combine, then serve topped with chopped spring onions scallions and chilli flakes. Mention KitchenSanctuary or tag kitchensanctuary on Instagram. Recipe Notes Nutritional information is per serving. Use a slotted spoon to lift the florets out of the mixture, allowing the excess batter to drip off. Wife to Chris who's been very patiently teaching her how to use a camera.
Nikki from Ashburn Age: 29. The figure will not leave you indifferent, and the body will dream of you in the most erotic fantasies for a long time.
Spicy Asian Cauliflower Wings
Would love to make this. In this case, cauliflower was the perfect answer. Its ready in twenty minutes and loaded with veggies. This recipe first came about when one of our lovely readers asked for a vegetarian version of our Crispy Asian Chicken Wings.
Ane from Ashburn Age: 23. Exquisite, educated and incredibly sexy, a real woman!
Patsy from Ashburn Age: 26. Looking for a man for regular carnal pleasures and pleasant pastime. The more often, the better.
Sweet and spicy baked cauliflower
This recipe first came about when one of our lovely readers asked for a vegetarian version of our Crispy Asian Chicken Wings. As someone who isn't a vegetarian, and thinks plain cauliflower is a bit 'meh', I can confirm these Asian Style Cauliflower Wings are flippin' delicious. Meanwhilse, add all of the sauce ingredients into a saucepan, stir and bring to the boil. Can you provide the nutritional value for this one too. I too am not a vegetarian, but my wife and three kids are. This low carb asian cauliflower rice is such a flavour bomb. Will be making these again.
Martha from Ashburn Age: 32. I'm exactly the graceful and sexy doll you've been looking for.


Nonstick cooking spray
12 cups fresh or frozen fruit
(Peaches, Berries, Apples if your ok with some fructose, rubarb is good too!)
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free rolled oats
1 cup gluten-free flour blend (Costco Namaste works best for me)
1 cup brown sugar, packed
1/2 cup cold nondairy butter softened or apple sauce or some alternative
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
In a large bowl add the fruit you chose to use, granulated sugar, cornstarch and cinnamon. Mix until the fruit are evenly coated, and then pour into the prepared baking dish.
Combine the gluten free oats, gluten free flour blend, brown sugar, dairy free butter or alternative like apple sauce and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the fruit, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
Cool for 7-10 minutes before serving.


Green tea has many health benefits, so you should immediately incorporate it into your everyday routine. There are so many green tea brands in Australia that provide a range of different flavors, which means that you will find one that you like.
To choose the best green tea brand in Australia, it is essential to research and be clear on what you should look for in green tea. This article has shortlisted some of the best green tea in Australia so that you can purchase one for yourself.
Reviews of the Best Green Tea Available in Australia Right Now
1. VAHDAM Organic Green Tea
Best organic green tea in Australia
The Vahdam organic green tea is a top brand in the Australian market because it is a carbon and plastic-neutral brand and comes in specially packaged tea bags. It is available in eight flavors, and many customers love its taste.
2. T2 Tea Organic Green Tea
The T2 tea is another organic green tea that comes from a fine powder, meaning it will last a long time. It will help boost your metabolism and ensure that you lose calories effectively. The ingredients are sourced from some of the finest places around the world and are packaged in a tin for your convenience.
3. Kintra Foods Matcha Green Tea
Perfect green tea for boosting metabolism
The Kintra Foods green tea is another option for matcha lovers. It contains antioxidants and a blend of aromatic spices like cardamom, ginger, and cinnamon for added health benefits. The 110g tin will last you a long time.
4. Itoen Ocha Matcha Green Tea
Most cost-effective green tea brand
The Itoen Ocha matcha green tea is another of our favorites due to its rich flavor and authentic Japanese taste. This value pack consists of two boxes with 50 tea bags each, which makes it cost-effective and ensures it will last a long time.
5. T2 Tea Sencha Green Tea
Best for taste and resealable foil bag
The T2 Tea sencha green tea is best for carrying on the go due to its portable resealable foil bag. It consists of 60 tea bags, and the green tea has a fresh and light flavor that is not too overpowering. It can be brewed within 2 to 3 minutes.


Cats are obligate carnivores, relying solely on meat proteins for energy. Proudi®’s extremely low carbohydrate, moderate fat and high protein formulas for cats mimic their ancestral diet and provide your couch lion with the best quality nutrition.
100% Human Grade
Every ingredient is guaranteed to adhere to the same quality and handling standards as food for human consumption.
Safe & Convenient
Each individually sealed patty is snap frozen with the latest technology to lock nutrients in and keep bacteria out.
Formulated from a prey model raw ratio, with a minimum of 95% muscle meat, raw edible bone powder and organs.
Complete & Balanced
All of the micro and macro nutrients your pet needs to thrive, exceeding 3 international standards for pet food nutrition (AAFCO, FEDIAF & NRC).


Blogical Thoughts Cookbooks
I have compiled and I edit cookbooks for various web sites. These cookbooks focus on outdoor and Dutch oven cooking. The cookbooks are free and may be downloaded here.
Black Iron Magic is a cookbook for novices of Dutch oven cooking.
Campfire Cooking is the cookbook for the Camp-cook web forum. The current edition contains over 1,200 recipes that are in the forum sections. A new edition with more recipes is published every March.
- PDF: Campfire Cooking 3rd Edition (608 pages, 4.7MB)
- EPUB: Campfire Cooking 3rd Edition (4.8MB)
- PDF: Campfire Cooking 4th Edition (615 pages, 4.6MB)
- EPUB: Campfire Cooking 4th Edition (4.8MB)
The TnTTT Cookbook is a compilation of the recipes on the Teardrops & Tiny Travel Trailers Forums.
The Dutch Oven Dishes cookbook is a compilation of recipes I have accumlated from various sources and which do not appear in other cookbooks. It is mostly based on Black Iron Magic (Microsoft Word document), which we used for teaching the rudiments of camp oven cooking.
- PDF: Dutch Oven Dishes (225 pages, 1.1MB)
- EPUB: Dutch Oven Dishes (638KB)
- PDF: Dutch Oven Dishes Revision 4 (165 pages, 1.3MB)
- EPUB: Dutch Oven Dishes Revision 4 (638KB)
For many years, Byron's Dutch Oven Cooking web site was the premier site to obtain excellent recipes for your camp ovens. The web site is gone now, so I got the content of the site and compiled it into Byron's Dutch Oven Recipes. The cookbook contains more than recipes; there are sections for care of Dutch ovens, as well as cooking tips.


Our Founder, Mr. William Fan always has a passion for serving people with world class food and services. He has a creative mind about serving various authentic Chinese recipes which gels well with the local crowd. His passion for serving world class cuisines to the customers took him to U.K. where he had gained knowledge about the latest techniques in the food & beverage industry
With strong entrepreneurial instinct and a passion of serving the people with authentic Chinese cuisine, Mr. William Fan started NINHAO Chinese restaurant in the year 1994 to serve the people of Coimbatore with authentic Chinese cuisines. The support and encouragement given by the people made him start another restaurant named CHINA V'LLEY in the year 1996.Both of the restaurants now serve the people of Coimbatore world class Chinese delicacies. Mr. William Fan dedicates all the success he has attained to the dedicated team of professionals who are working like one family to realize the goal of serving the people with a world class service.
"WE HAVE NEWLY LAUNCHED ORIENTAL CUISINE IN OUR RESTAURANT. THE FOOD IN THE ORIENTAL CUISINE INCLUDES MALAYASIAN,KOREAN,THAI AND INDONESIAN RECIPES ALONG WITH THE NEW CHINESE RECIPES."


Our restaurant is available for private events (on and off site) such as,
weddings, business lunches, dinners, receptions and more.
We would love to discuss how to be a part of your next event.
"We strive not to leave behind a legacy, rather to improve the quality of family and community along the way."
Specializing in NY style pizza by the slice, whole pies, stromboli, calzone and great wings. Father's Daughters Pizza features the lost art of handmade pizza and personal customer service. With a great staff of family and seasoned employees, we hope to make your meal as delicious and memorable as possible. Stop in near the corner of Main and College for lunch, dinner, a quick snack, a choice of local and national cold beers, glass of wine or bottle service.
Don't forget to ask for Pops (if the Harley's out front double check your oregano), we LOVE the opportunity to engage with our loyal customers!


About Taste of Japan
Home > About Taste of Japan
Japanese cuisine has already been cooked and eaten by people in all over the world. Along with that, an increase has been seen in the number of Japanese restaurants in the world. Japanese cuisine is nutritionally balanced, which ingredients include not only meats and fish but also a variety of vegetables. Moreover, it is the best cuisine for families to enjoy together because a variation of flavors is wide. So now, as Japanese dishes are accepted more in the world, we would like people to become able to cook great authentic Japanese menus and enjoy them at home.
We at Taste of Japan provide information related to Japanese cuisine including Japanese restaurants in the world, recipes and grocery stores that handle Japanese ingredients, with a hope that Japanese cuisine becomes more familiar to people in the world, and allow them to even enjoy cooking Japanese dishes at home.
Why don’t you introduce Japanese meals into your lifestyle?
Eat Japanese cuisine
We introduce Japanese restaurants in the world. Let’s discover the best one for you.
Cook Japanese cuisine
Let’s begin with simple menus. We introduce various recipes for Japanese dishes from simple-to-cook menus to traditional ones that can be served to guests.


Celebrate National Fish & Chip Day with Fish & Chips for only £5
In 2016, National Fish and Chip Day was one of the biggest awareness days of the year in the UK and fish and chip lovers in Lancaster & Morecambe will be joining the rest of the UK to celebrate again on Friday, June 2nd.
Like thousands of other chip shop owners, Matthew Black of Black’s chippy on High Road in Halton, will be marking the occasion with a money off promotion. Black's Chippy will be offering portions of traditional crispy battered Fish and hot fresh chips for a discounted price of only £5 on the day.
Black’s has been serving fresh fish and chips to the local community and visitors to Halton since 2013 and they’re asking customers to come together to celebrate Britain’s best-loved fast food by tucking in to a portion of sizzling fish and chips.
Matthew said: 'Besides being the iconic landmark dish associated with our nation, our Fish and Chip shops represent a unique industry. Your local chippy isn't going to be part of a corporate chain, nor owned by some distant hands-off investor. Fish and Chip shops are independent small businesses, often family run, owned and staffed by people living and working within their local communities. More often than not your food will be cooked or served by the owner themselves!'
'The modern chippy has to compete with giant international fast food corporations, pizza delivery services and the diversifying pallet of the consumer. It is really important to support your local Fish & Chip shop, else in a few years you might not have one!'
'National Fish and Chip Day is an excellent way to show support not only for such a classic British dish, but also to each individual small business owner. I would encourage everyone, everywhere, to go down to their local chippy on Friday 2nd of June and order themselves a traditional portion of Fish and Chips to show their support."
National Fish & Chip Day is about giving fish and chips the recognition it
deserves and helping to secure its position as the nation’s favourite dish. The event, which will take place on the first Friday in June every year, already has the backing of key players in the industry.
The national event is once again being championed by trade organisation, The National Edible Oil Distributors’ Association, who represent packers and distributors of oils and fats in the UK. NEODA President, Andrew Marriott, comments, “National Fish and Chip Day celebrates the stars who work hard to bring Brits their favourite traditional takeaway. We want to bring the whole industry together to celebrate and showcase the great British institution that is fish and chips.”
“To help build support in anticipation for the event, we are urging people to start tweeting with the hashtag #NationalFishandChipDay.”
Visit www.nationalfishandchipday.org.uk to find out more.


Late Night Snacking and Weight Loss
You had dinner some hours ago, but right now you feel famished. Maybe it is a habit you have developed, maybe some television commercials have left you with a craving, or simply you need something to eat. But did you know eating right before sleeping is bad for your waistline?
What you need before sleeping is a healthy snack, with less than 300 calories per serving. So, what are these healthy snacks for weight loss at night?
CerealsA bowl of cereals is easy to digest. But, make sure you take whole meal cereals such as bran flakes, cornmeal or oatmeal. Including milk in the serving will provide proteins and the amino acid tryptophan which induces sleep. A bowl of whole meal cereals has only 200 calories.
Popcorn You can munch on some popcorn as you watch your favorite late night show. Be careful not to use high-carb toppings such as butter. To add flavor to the popcorn, sprinkle some natural spices such as black pepper, turmeric, and salt. Parmesan cheese is an ideal topping as it is low in carbohydrates. A cup of popped popcorn has 35 calories.
Frozen blueberries Frozen fruits are crunchy, providing the same feeling as munching on crispy snacks or a pint of ice cream. Blueberries are packed with fibers, antioxidants, and vitamins.
BananasBanas are loaded with fibers and tryptophan. The fibers are satiating while the latter will induce sleep. A banana will only provide 100 calories and does not require time to prepare.
Baby CarrotsCarrots are hubs of vitamins and are fun to eat because of the crunch. Carrots have minute amounts of calories, and zero amounts of fats. They contain fibers that will keep you full until you sleep.
Greek yogurt contains half the amount of carbohydrates regular yogurt has. Its high amount of protein is a nutritional advantage for anyone trying to lose weight. You can mix a cup of greek yogurt with pomegranate seeds, to add antioxidants to your diet.
Cottage Cheese You can either take low-fat cottage cheese or full-fat cottage cheese. A cup of full-fat cottage cheese has less than 10 grams of fat. Such a serving will satisfy your cravings and leave you full for longer. Cottage cheese with live cultures is better as it will add some probiotics to your gut.
Late-snacking undermines your weight loss program. However, these healthy snacks for weight loss at night will keep your weight loss dreams alive.


Pacific Dining Guide
The dining scene in the Pacific continues to expand and revitalise as newcomers open and old favourites re-invent themselves. Here’s our guide to the best.September 21, 2016
Pacific Island LivingSeptember 21, 2016
The dining scene in the Pacific continues to expand and revitalise as newcomers open and old favourites re-invent themselves. Here’s our guide to the best.
Coral Sea Resort & Casino
Newly opened in December 2015 Coral Sea Resort & Casino is a little piece of luxury to be found in Honiara, just a short walk from the city centre to Town Ground. Set in a architecturally designed building beautifully suited to the Pacific, Coral Sea is not only a Casino, where comfortable, air conditioned rooms offer blackjack, keno and poker machines, there’s more to enjoy here.
On hot days take a dip in the pool and order a drink or snack and enjoy it poolside. Boasting an open air cocktail and coffee bar where you can order drinks and light meals while catching up with friends. Or if you prefer just sit back and enjoy your drink while looking out beyond the pool to the turquoise ocean. The cocktails are a diverse array from your old favourites to some specially crafted unique cocktails only found here, it’s the perfect place to unwind.
The highlight for many is Haydn’s Steakhouse. As the name suggests steak is on the menu, if your after t-bone, eye fillet, rib fillet or rump you will not be disappointed. Beef sourced from Australia, New Zealand and Vanuatu ensures the finest quality for guests. However steak is not the only item on the menu, Haydn’s presents a modern Australian influence with an Asian Pacific twist. Diners can enjoy beef ribs, duck rolls, fresh fish or the seafood tower. With live entertainment most evenings it provides excellent food, beautiful views and a great atmosphere. Open for lunch with burgers and chicken parmigiana or afternoon drinks with Asian platters for groups. Haydn’s is the place to get away from it all in Honiara.
– Bronwyn Norris
Craving a top-grade gastronomic experience on a Fijian island? Fiji astounds here too. Malolo Island’s Likuliku Lagoon Resort Fiji (likulikulagoon.com), just 25 kilometres from Nadi International Airport and reachable by boat or seaplane, is home to Fiji’s first and only water bure island resort. If staying in a villa on stilts positioned in ridiculously good-looking sea is on your bucket list, this is the place to head.
New Zealand-born chef Ihaka Peri has headed up the kitchen since 2013 and his passion lies in the yearning to wow diners with daily changing menus that excite. He sources fresh vegetables, fruits and herbs from the onsite garden (“Currently we have numerous types of heirloom tomatoes and cherry tomatoes, Jerusalem artichokes, kale, local watercress and spinach, lemons, limes, chilli, micro herbs, local sage, coriander, aloe vera, local chestnuts, pumpkins, pumpkin blossoms, mint for the coco mojitos, lemongrass, oregano, thyme, rosemary, basil, Thai basil and sweet basil,” he says without taking a breath) and together with the Likuliku team established the island’s first bee farm in August 2014).
– Tatyana Leonov.
Cardo’s at Denarau
The thing that’s great about Port Denarau is after the cruise ships have departed, the shops have shut and the sun begins to set, the locals come out to play.
The best known local is Richard (Cardo) Slatter, owner of Cardo’s Steakhouse. This fun, fiesty and flamboyant (well, perhaps well dressed is a better description) Fijian is the life and love of Cardo’s. A sharp wit and just as sharp a tongue, Cardo has been doing what he does best – restaurants and bars for longer than he cares to admit or remember.
Cardo’s is famous in Fiji for its steaks and fish served on a sizzling hot plate. Fresh seafood, wood-fired pizzas, Chinese wok creations, cocktails, delicious desserts and daily specials.
The Fijiian staff is fun and attentive, usually under the watchful eye of Cardo. The chefs select only the best prime New Zealand steaks, and have been doing it so well for so many years, the Kiwi meat exporters come to them daring to offer nothing but the very best.
Cardo’s is laid back and casual; sometimes with a live band, sometimes sport on the big screen. It’s the sort of place you want to hang out with mates, or join a table of expats and locals. It is a favourite of Pacific Island Living’s and we highly recommend it.
– Tiffany Carroll
V at Sofitel Fiji
Just a stone’s throw away from Port Denarau French chef Jean-Marc Ruzzene presents diners with a sophisticated French-inspired menu at the suave V Restaurant at Sofitel Fiji Resort and Spa. Unlike its perennially busy Salt Restaurant which overlooks the gigantic family pool V Restaurant is another realm,with an elegant interior, a colour scheme of browns, crèmes and beiges dominates the elegant room..
Here everything is beautifully presented (think crisp table linen and beautiful menus), service always comes with a smile, and dishes whizz out looking like artworks. An out-of-this world experience … in the tourist centre of Fiji.
– Tatyana Leonov
© 2018 Pacific Island Living Magazine all Rights Reserved
Website & Design by Yes Open


The first thing you should do before you indulge in any pastry delight is to decide on a drink from the selection of ales.
Pie and Ale have a decent selection of ales including some which are brewed by the restaurant. So, you can be sure to find something that satisfies your taste. Natural Progression is especially enjoyable.
The Natural Progression is a light and fruity amber beer, which could be a great accompaniment for any of the pies offered by the restaurant. The selection of mince and onion, which comprises mushroom, bacon, and chicken and four cheese served with peas and mash is a must-try. When you combine the mince and onion with the natural progression, you get a match made in heaven.
The understated Yippee house ale £2.50, nicely complements the horse pie. The 7% Red Rum ale £4.30 by Mad Hatter is also a great accompaniment for the horse pie.
Although the selection of side dishes is a tad restrictive, they are quite good. The mash is as creamy and soft as anything you have ever tasted. The bright, fresh green peas are made to preserve the pea texture and are flavored for mushing.
An indispensable component of any great pub is great music. Without great music, no pub should consider itself great. Pie & Ale is almost always washed down with the magnificent sounds of the likes of Fleetwood Mac and Jefferson Airplane, making the venue sufficiently upbeat to pop into just for a pint of ale.
Now in Manchester, and with Pie & Ale’s standard of simple yet fantastically prepared meals, you might expect the prices on the menu to be a bit on the higher side. However, it’s quite the reverse. With only 20 quid, you will be able to indulge in a meal and a few pints of ale to boot (no 700-level credit scores needed here!).
Pie & Ale also hosts a remarkable happy hour priced menu featuring ales from £2 a pint. The restaurant also offers a 2-pint pitcher of any selection of ale for just £5.75, which is available throughout. Pie & Ale’s happy hour runs from Monday through Friday from 3 pm to 7 pm, and throughout during Sundays.
Brace yourself for an exciting adventure once you visit Pie & Ale. The restaurant offers some of the best pies around, and the pub offers the best of all the new breweries along with a solid selection of some of Manchester’s most brilliant offerings. The dessert selection may be a bit limited, but the offerings available are a study in excellence. So go on and embrace your northern stereotypes. After all, who cares as long as you get to eat and drink in such an exquisite manner?


The Good Earth
Our Pledge to Your Stay
We are committed to providing you an environmentally friendly place to stay.
To that end, we do the following:
- The Food we Serve:
We raise our own chickens and serve our own eggs. We use organic chicken feed and our
chickens run freely. (Be sure to check our rooster Ziggy Stardust our David Bowie look alike).
We sell our excess eggs to our neighbors and community.
We raise many of our own vegetables, including a large garden of heirloom tomatoes. Our vegetables are grown organically,
getting nutrients from our compost.
The meat we serve, including our morning bacon, is from organic butchers.
We recycle all plastic and glass containers. We use our own recycled leaves for mulch. We organize and run
a community yard sale which all the local inns participate in. The profits from these recycled goods are given to charity.
We conserve water by not replacing sheets everyday. We make our own organic soaps. You should feel free to take these soaps with you when you leave. We use refillable shampoos and conditioners rather than single use containers.
We continue - all the time -- to look for ways we can further support this cause.
© 2007-2017, Inn at Westwood Farm.


For those who want to "Taste and See" how good Doug's Tamale Pie is (if you've heard the presentation "Loving Your Awesome God More Than Anything" this will make sense to you), here it is. *Because of the growing popularity of books and movies like Forks over Knives and In Defense of Food we know there will be variations with real/imitation meat and real/imitation cheese.
Doug Strawn’s Tamale Pie
2 cans fat-free Hormel *Vegetarian Chili
1 can black olives, chopped
1 can chopped chilies
1 can tomato paste
3 cups shredded sharp cheddar *cheese
1 tsp. chili powder
Layers of 3 corn tortillas (about 30 tortillas)
3/4 can of *Vegeburger
1 8 oz. jar salsa
In a large mixing bowl mix all ingredients EXCEPT tortillas and *cheese
In crock pot put a bit of olive oil in the bottom and layer 3 tortillas then chili mixture. Then *cheese.
Repeat (keep layering) until to the top or ingredients run out (about 12-15 layers).
Top with *cheese and cook on low for 4 hours.
Prepare your taste buds!
*based on diet preference of meat, vegetarian or vegan, use substitutes
Copyright © 2021 GodforGod.com - All Rights Reserved.


Nearly every week, a new superfood enters the market. As a result, the word “superfood” has become a buzzword. Due to clever advertising, it is now being incorporated into any other food you get on the market. As a result of the misinformation and confusion, many people are not sure which superfoods they should. It is advisable to go with reputable brands such as Nutra Organics.
What Are Superfoods?
A quick search online reveals that a superfood is defined as “nutrient-rich food that is regarded to be beneficial for well-being and health.” Ideally, you can think of superfoods as nutritional powerhouses. In fact, they are high in micronutrients such as minerals, vitamins, enzymes, antioxidants, and even healthy fats. All the nutrients are quite important to the body.
Although it is argued that no single food is a cure-all, studies have shown that some foods offer a lot of health benefits as compared to others. Some of the superfoods from nutra organics include beef bone broth, acai berry blend, hemp protein, and more.
Why Go for Superfoods?
It is estimated that about 90% of people do not eat enough vegetables and fruit. In fact, a lot of people eat fruits and vegetables once a day. Failure to eat adequate amounts of fruit is a dietary risk. The truth is that you can benefit from eating more vegetables and fruits. You should note that conventionally grown produce is no longer nutritionally dense as it used to be. These are some of the benefits of nutra organics superfoods.
You will find it easier to use your favorite superfood in your breakfast, snack, smoothie, and nourish your body with natural nutrients and vitamins.
The truth is that most superfoods taste great. You can indulge in favorite foods and provide your body with the nutrients it requires.
Certain berries, seeds, leaves, and algae are considered to be nutrient-dense, and they pack more antioxidants and vitamins per bite as compared to other foods. For instance, Chia seeds are said to contain over 15x more magnesium as compared to broccoli.
There are different superfoods you can choose from, and it does not get boring. Also, you can enjoy a mix of different superfoods. When superfoods are combined, you can get better results. In this way, you can target various health angles such as healthy skin, strong immune system, and energy.


Breakfast served: 8am – 11.30am
Carvery Lunch served:
12pm – 2.30pm Monday – Saturday
12pm – 3.30pm Sunday
Bar A la Carte Menu
2.30pm – 9.30pm Monday to Thursday
2.30pm – 10pm Friday & Saturday
3.30pm – 9pm Sunday
Open Friday & Saturday 6pm – 10pm
Sunday Lunch 12pm – 2.30pm
With a home from home feeling, the casual atmosphere of our Karrigeen Lounge is the ideal place to experience our traditional Irish hospitality over a satisfying meal from our varied lounge menu or to relax and enjoy a drink.
Both our Lounge and separate “Greenwood Restaurant” have earned a reputation for the excellence of our food and quality of our service.


SunMed Broad Spectrum Watermelon Rings are made with the highest quality, organically grown hemp. These delicious edibles are not CBD isolate; they are broad-spectrum hemp supplements, without the THC. As a result, consumers can gain the benefits of a full spectrum formulation without the THC.
0% THC (Tetrahydrocannabinol)
Hemp Extract, Corn Syrup, Gelatin, Lactic Acid, Citric Acid, Malic Acid, Fumaric Acid, Coconut Oil, Pectin, Natural and Artificial Flavors, Titanium Dioxide, Coloring Agents.


We specialize in baking a variety of small batch, fresh, delicious cheesecakes that you can enjoy in our quaint dining room at the restaurant or take to-go to enjoy at your home or office. We are baking cheesecakes almost every day and rotate through flavors, but do try to keep our "core" flavors available - Original, Turtle, Oreo, Peanut Butter Chocolate, Triple Chocolate, Chocolate Caramel Snickers, and everyone's absolute favorite....White Chocolate Raspberry! Order a whole cheesecake for your party or event, or just come get a slice! We also serve a variety cheesecake composed of different flavors that you get to pick in case everybody likes something different! Our dining room is available for private events and we can accommodate up to 32 people in a sitting. Basically, we're awesome people making awesome cheesecake and we would love for you to come have some!
City Hall Cheesecake started in 2010 when Ron and Diane Bishop took their passion for fresh, delicious cheesecake, and combined it with their passion for friends and the community. They opened for business in the old Hernando City Hall building, a tiny, brick structure that sat empty for years right off the Hernando Square in Historic Hernando, MS. Recently, their business expanded to the point where they outgrew the miniscule structure (and subsequently small kitchen), so they moved right down the road, on Commerce Street, next to the Railroad Tracks.
Retirement for Ron and Diane - An adventure for the new owners!
My wife and I have LOVED City Hall Cheesecake since they initially opened 6 years ago. Whenever there was a need to get a "special treat" for my wife, I knew exactly where to go; City Hall Cheesecake! The cheesecake was consistently fantastic and the owners and their family so friendly. After approaching them about the possibility of opening up another location somewhere, Ron and Diane offered the opportunity to buy the business as a whole instead of opening up one somewhere else, and I was ecstatic! While the transition is still in progress, I am excited about the future for both myself, and for Ron and Diane Bishop, whom I have grown to love like family!! We look forward to serving you with the same hospitality that made this place great!
Tom, Ashley, Eli and Sarah
City Hall Cheesecake
City Hall Cheesecake | 221 E. Commerce St. Hernando MS 38632 US | +1.6624699117


It all started with an ice cream truck, then turned into a little community ice cream stand. We are now located at 2 Greenside Way S, Plymouth MA (right in front of the YMCA Redbrook)we will be opening Memorial Day Weekend May 27,2022 (weather permitting) We have hard scooped ice cream from Sugar Maple Creamery, Richie’s Super Premium Italian Ice, some of your favorite novelties and so excited to announce we will have Vegan, Non-Dairy, Allergy Friendly Frozen Desserts from our friends, Townie Frozen Desserts. (Check out their wonderful offerings at towniefrozendesserts.com)
Come chill with us!
Open Seasonally Thursday 5-8pm Friday 5-8pm Saturday 4-8pm Sunday 4-8pm *weather permitting- check our instagram and Facebook for live updates


FROZEN YOGURT HAS LESS SUGAR & FAT THAN REGULAR ICE CREAM
A regular serving of Vanilla ice cream has roughly 26 grams of sugar and 11 grams of fat as opposed to 1-10 grams of sugar and 1 gram of fat in our frozen yogurt. Plus, we have the most no sugar added options in El Paso, making half of our flavors diet and diabetic-friendly.
WE OFFER SMART TOPPING CHOICES
Our toppings bar features a wide variety of delectable and sweet choices of natural nuts and fruits. Make your yogurt unique and guilt free.
Packed with yogurt cultures, and the good kind of bacteria, this icy delight will treat both your tummy and your taste buds.
GREAT SOURCE OF NUTRITION
Minerals in yogurt include calcium, magnesium, potassium, phosphorus, selenium and zinc, which are important for the healthy formation of cells, bones, teeth and for the function of the nervous and immune systems.
Yogurt, including frozen varieties, also helps to maintain and improve heart and blood vessel health by helping to convert fiber to healthy fats that promote good cholesterol levels.


Adult Day Program Hosts Successful Food Drive
Date posted: November 20, 2017
This fall, participants of Stepping Stones’ Adult Day Services program rallied support across the Norwood community and hosted a Fall Food Drive! Following the theme ‘One Can Can Make a Difference,’ they collected countless non-perishable food and personal care items for St. George Food Pantry in Clifton.
The largely successful food drive was truly a team effort, with participants researching local food banks most in need, developing flyers for the campaign and performing outreach to rally community support. RCL Benziger and Whole Foods of Rookwood also kindly donated bags that participants distributed throughout the neighborhood for collecting food drive items.
Hitting the pavement, adults asked neighboring households to join in! They also rode the Metro bus to Surrey Square in Norwood – recruiting Kroger’s, Marshall’s and Pizza Hut’s support in collecting donations for the food drive. It was a large community effort, with participants, families and businesses coming together in the spirit of giving back and helping those in need.
A Special Delivery to St. George Food Pantry
On November 15, participants loaded boxes upon boxes and bags upon bags of donations into a truck for delivery. On a community outing, a group personally delivered the large donation of food and personal care items to St. George Food Pantry. It was a rainy and chilly afternoon, but no amount of rain could spoil the joy on everyone’s faces as they contributed soups, pastas, cereals, toothbrushes and more. No doubt, the large amount of donations will help those in need during the weeks ahead.
“We named the campaign ‘One Can Can Make a Difference’ because that’s all it takes,” said Sherri G., an organizing participant of the food drive. “If you’ve ever been in a place of need, then you know the value of one can of food.
“We told people, if all you have is one can – if that’s all you got – know that your one can will make a difference.”
Thank you to all of the families and local businesses who supported our participants and helped make the fall food drive such an overwhelming success!


Today we’re sharing a recipe for easy slow cooker chicken fajitas.
I can’t really decide what I should call my crock pot/slow cooker. What term do you use?
Earlier this week we shared a fantastic recipe for baked potato soup that is made in the magical crock pot – just like this recipe.
Put your chicken inside, close the lid and magic happens. I swear.
I always talk about adding more crock pot recipes to my repertoire because they are just so easy. And just this week, I was using my crock pot to make a different recipe and I realized that it has a timer so I can set when I want it to start cooking.
Magic, see? I can’t believe I didn’t discover that sooner.
- 1 pound boneless skinless chicken breasts (I used 3 breasts)
- 1 medium onion, diced
- 2 peppers of your choice, largely diced
- 1 can, 10 oz, diced tomatoes and green chiles (i.e. something like Rotel)
- 1 packet of taco seasoning or 1/4 cup homemade taco seasoning
- tortillas/chips, tomato, corn, onion, cilantro, cheese, salsa, guacamole, refried beans, etc.
- Place the chicken breasts in the bottom of your crock pot.
- Sprinkle the taco seasoning over the chicken.
- Add the can of diced tomatoes & green chiles, both diced peppers and diced onion.
- Cook on low for 7 to 8 hours or high for 3 to 4 hours.
- After the chicken is completely cooked, remove the breasts from the crock pot and shred using 2 forks. If the chicken doesn't shred easily, put it back in the crock pot until it's easier to shred.
- After you shred it, return the chicken to the crock pot for 30 minutes to cook in the juices.
- Serve using a slotted spoon to avoid collecting too much juice.
Chicken fajitas – delicious and easy!
Want to know a little secret? I like eating mine with french dressing :)


So during the Chef’s Table there is the theme of “Masterpieces” and I have touched upon my challenged and what my inspiration was that in the end helped me to create the dish that I brought to the group of friends for a spell:
Since researching the background of when and where this particular piece of art (“Family Concert”) was created and conceived by Jan Steen, I found out that the western Dutch province in North Holland actually had influences from northern French cuisine.
Taking that a step further the Dutch’s food staples included:
– potato / bread
– herring / mussels / eels / oyster / shrimp / white fish
– fruits / cheeses / meat / wine / nuts
– eggs / lamp / pig / bread / fish
Whileas the drink of choice was:
– strong pale lager
Hmm… for the longest time I contemplated adding alcohol into my dish, because since the “Family Concert” was a depiction of everyday family life, in the case of Jan Steen – having a “Jan Steen household” meant that you had a “chaotic” or “messy household” – his family owned a tavern and he eventually owned one of his own as well.
But, considering the chances were very likely that there would be more than enough alcohol on hand (as well as lack of time due to the holidays) I decided to forgo the alcoholic addition and focused elsewhere.
In the end I decided that the base would be a mini Dutch Baby pancake (time permitting using potato flour) with a filling reminiscent of a quiche except the cheeses were those found more in Dutch culture and food.
I could have easily added fish or some other meat into the filling, but again lack of time prevented my from tasting the dish any further and I was already quite happy with the result.
For a traditional Dutch baby pancake:
– 2 whole eggs
– 1/2 cup all-purpose flour
– 1/2 cup milk (I used 2% milk)
– 2 tablespoons of butter
1: Set the oven to 425 degrees Fahrenheit and place your skillet (or in my case muffin tray for smaller portions) into the oven to warm up.
2: Beat the eggs in a bowl and slowly add the milk and flour until the consistency is smooth.
3: After about five minutes pull the skillet / tray out of the over and add in the 2 tablespoons of butter and let it sit and melt. If you are using a muffin or cupcake tray be sure to break up the butter evenly across however many muffins you wish to make. For me I created ten which seems to be a fairly good number to spread the dough and butter across.
4: Once the butter has melted pour the batter into the skillet (or in the muffin tray evenly across) and play the tray back into the oven and let it bake for at least ten minutes or when the pancakes rises but are just golden as opposed to golden brown.
Note: Now we work on the filling… I actually used the recipe from Allrecipes.com close to a tee except I made the following changes:
– Instead of the pie crust I used a Dutch Baby pancake
– instead of cheddar I used a mix of goat cheese and provolone
– I used only half of the spinach portion while keeping the mushroom portion
Most the rest of the ingredients are the same as well as the steps from the recipe in making wrapping up the dish.
5: When taking the tray of the dutch baby pancakes out of the oven there will be a bit of a sinkhole in the pancake – this is normal! – so you are able to put the spinach filling into the sinkhole and put the concoction back into the oven for at least another ten minutes or until you see the edges of the pancake becoming golden brown.
6: Take the tray out and add the slices of goat cheese and provolone on top of the pancake with spinach filling and then put tray back into oven for another five minutes. After which you take out and serve.
Voila! A nice ready made concoction and hopefully not quite as messy as mine turned out to be for the Chef’s Table. How did mine become so messy and chaotic? Well it was because instead of letting the dutch baby pancake bake first before adding the filling I decided to add the filling soon after pouring the dough.
The result was that as the dutch baby rose, so did the spinach filling… so when it came for me to add the cheeses on top there were sinkholes in some of the dutch baby pancakes. Also in doing it this way when trying to take the dutch baby quiches out, the dutch baby pancake wasn’t as solid as I would have liked it to be due to the added consistency of the spinach mixture and the milk/egg mix (found in the recipe link).
Not that doing what I did was bad, on the contrary… but it definitely was not my preferred choice at the end of it.
Anyway… I hope you enjoy and here is hoping my next concoction was as good as the previous two. 🙂


Kudzu Noodle Bar blends Southern culture and traditional, seasonal ingredients with the flavors of Japan. It's an "East Meets South" thing, and it's pretty damn tasty.
When you drop by Kudzu, dive into a bowl of ramen - rich, hearty broth, light, chewy noodles, stir fried farm vegetables, savory meats or seafood, and our signature soy-marinated eggs. Traditional noodle bowls, just updated with a Southern twist. You’ll find pork, greens, corn, and fried chicken in our ramen, a nod to Kudzu’s deep Southern roots.
But we're not just noodles. Get adventurous with our Dirty Nasty burger, our Dough Bird fried chicken sandwich, and our boiled peanuts. The Asian Southern combination is unique and exciting - reflecting the diversity of the New South.
Swing by for Lunch or Dinner. Grab a bowl and a craft beer. Watch a movie or catch up with your friends. Good food, good neighborhood vibe. Kudzu: it grows on you.


1 ounce of pesto sauce
2 ounces of low fat milk
2 ounces of veggie stock
1 teaspoon of margarine
1 cup of chopped frozen broccoli
2 tablespoons of olive oil
2 cloves of garlic
½ pack of frozen spinach
1 cup of grilled chicken
3 ounces of chopped mushrooms
Freshly ground black pepper to taste
Sea salt to taste
1 package of penne style whole wheat pasta, cooked
3 ounces of low fat cheddar cheese, shredded
3 ounces of low fat gouda cheese, shredded
2 cups of greens
3 ounces of cold slaw mix
2 ounces of grape tomatoes
2 shallots, chopped
1 cucumber, skin removed and sliced
1 avocado, cut into cubes
2 ounces of chopped artichoke hearts
Low fat vinaigrette of your choice
Pasta Supreme is actually our version of baked macaroni and cheese, but with a much lower fat content, so you can have it and still not lose any traction with the great abdominal workouts you’re doing. Get out a skillet and add in the olive oil and the garlic. Once they’re warmed up, add in the mushrooms, letting them brown. Then add in the spinach and broccoli. Cover the pan, letting them lightly cook.
When they’re done, add in the pasta, veggie stock, milk, margarine, pesto, and chicken, letting them blend together. Then toss in ¾ of the cheese, and once it’s melted, stir it really well, and then pour the contents of the skillet into an oven safe pan. Top it with the rest of the cheese and slide it into an oven you’ve preheated to 300 degrees for about 20 minutes, or until the cheese has melted and browned.
While it’s baking get out a salad bowl. Add in the greens, cold slaw mix, artichoke bits, avocado, tomatoes, cucumber, and shallots. Mix them together and then drizzle on some of the low fat dressing.
Pasta Supreme is a dish that’s comforting, hearty, and filling, while also being on your diet plan. It contains 390 calories, 18 grams of protein, 11 grams of fiber, and 7 grams of fat. The veggies we included in both the pasta dish and the salad ensure that you also get your nutrition on.


BY CAMILLE SPERRAZZA
At this restaurant, you’ll “dig in.”
You’ll be provided with the equipment to do so — plastic gloves, bibs, claw crackers, and a bucket for shells, so you can complete
the task of peeling shrimp shells and crunching crab legs.
Crab Du Jour Restaurant offers a concept that’s all the rage — the seafood boil.
If you haven’t experienced it yet, it works like this: Food arrives at the table inside a plastic bag that’s presented like a giant bubble, filled with treasures from the sea such as lobster tail, shrimp, clams, mussels, king crab legs, scallops, and whatever other bounty one selects from the menu. Expect to get your hands dirty because it’s all part of the flavorful, finger-lickin’ experience. Break open the bubble, and reach inside for seafood that’s been seasoned with spices you’ve selected — Cajun, garlic butter, Old
Bay, and lemon pepper, among the options. Bring the family, and taste a variety of delicious flavors.
The level of heat is also made to order — mild, medium, or hot. The seafood boil is accompanied with scrumptious corn-on-the-cob and potatoes, all perfectly mixed with the same spices, inside the bag.
It is telling that despite the pandemic, 16 Crab Du Jour restaurants have opened in the last three months, and have all been well received. People return because the eateries offer quality seafood, at reasonable pricing — and because the family-friendly restaurant provides fun for all.
I dined at the new Ozone Park, Queens location that opened in July, inside a strip mall. There was ample outdoor seating and a convenient parking lot. Lively music played in the background. When indoor dining is inevitably permitted in the city again, the nautical-themed interior décor will offer an immersing atmosphere, and Happy Hour concoctions like Bourbon Peach Smash with muddled peaches, and Coco Jioto — a rum-based drink similar to a Pina Colada — will rock the boat.
For now, the beer menu offers a dozen intriguing selections — Night Shift Nite Lite, a craft light lager; and Pipeworks Lizard King, an
American pale ale, among them. Should some members of your party prefer to eat something other than the seafood boil, there are possibilities like tantalizing jumbo shrimp cocktail, featured on a bed of cracked ice, with a cocktail sauce that has a kick, and several fresh lemon slices. The Po’boys are popular, presented on long rolls, served with your choice of French Fries, Cajun Fries, or Sweet Potato Fries. The shrimp Po’boy is lightly battered, dressed with a touch of mayo, and shredded lettuce. One can also opt for fried fish, crab meat, oysters, or chicken Po’boys. Other bounties include fried oyster baskets, fried calamari, hush puppies, fried mozzarella sticks — and for land lovers — there’s giant, breaded chicken wings, chicken sliders, and chicken tenders. Coleslaw, Caesar Salad, clam chowder, gumbo, and steamed oysters offer something tempting for everyone in the household. Soon to be introduced are Crab Du Jour Express Restaurants, quick service versions that highlight delivery and takeout, with limited seating in some areas. There are few, if any quality seafood takeout places, and this will provide the opportunity to bring healthy meals home on a regular basis, a change from the same old meat and potatoes.
Crab Du Jour has 22 locations, and the restaurant group to which it belongs says that it expects to more than double that number by the end of the year. The group anticipates opening about 500 locations within the next three years. All are expected to be run by locals within their own communities.
Giving back to those communities is a priority, so during the months of March and April — at the height of the pandemic — the company contributed PPE and funding to help hospitals and non-profits.
To facilitate its expansion, the company is looking to partner with experienced restauranteurs. Interested parties should contact them. Crab Du Jour has locations throughout Brooklyn, Manhattan, Queens and New Jersey and many more areas. Go to our website
www.crabdujour.com to find the closest location to you.


Easter chocolate for everyone with a dreamy, fruity taste.
Strawberry yogurt cream
Pink Easter Dream: A fruity pink-red filling made from strawberries and a light yoghurt couverture, the great color and berry taste of which are created solely by fruit. Enveloped in white yoghurt couverture, which tastes milky and pleasantly tart and cheerful.
70 g bar
Shelf life: at least 3 months from delivery
Yogurt couverture ° filled with strawberry cream ° (60%)
"Ingredients: raw cane sugar ° *, cocoa butter ° *, strawberries ° (8%), skimmed milk yogurt powder ° (6%), rice syrup °, dried strawberries ° (5%), skimmed milk powder °, strawberry concentrate ° (4%), whole milk powder °, whole milk °, lemon juice concentrate °, whole cane sugar ° *, sweet whey powder °, emulsifier: SOY LECITHIN °, lemon powder ° (lemon juice concentrate °, corn starch °, sugar °), vanilla bean powder °, rock salt, dried blueberries °, cinnamon °
* from fair trade, total fair trade share: 62%
° from controlled organic agriculture
Whole milk powder from the organic mountain farmers "Bio vom Berg".
May contain traces of all kinds of nuts, peanuts, eggs and sesame. "


Black Walnut Ice Cream Where To Buy ((NEW))
Black walnuts, a bolder, more flavorful version of their plain walnut siblings, are famous in certain parts of the country, and generally a seasonal offering when it comes to packaged ice cream flavors.
black walnut ice cream where to buy
Black Walnuts - Find fresh black walnuts locally, in season, or order them online. Regular walnuts can be used in this recipe, but note that the flavor will not be as bold. Nuts should be chopped.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in this black walnut ice cream, please see the recipe below.
For Great Flavor - All of the flavor of this ice cream comes from black walnuts. For this reason we're toasting them and steeping them to get all of their flavor out. Nuts can be toasted in the oven or in a skillet on the stove top.
This black walnut ice cream is lusciously smooth and packed with nutty walnut flavor. We use a splash of maple syrup, chopped dark chocolate and vanilla to balance out the intense black walnut flavor and keep you coming back for more!
Black walnut ice cream is just ice cream infused with the flavor of black walnuts, which are very different from standard English walnuts. Black walnuts add extra nuttiness and complexity to the ice cream that is out of this world.
Black walnuts are so much more flavorful than regular walnuts that you will be blown away by this recipe. I harvest my own black walnuts, but you can buy black walnuts online as well.
The reason this ice cream is so good is because black walnuts lend their flavor to fatty things, like cream, much better than regular walnuts. I am not sure why, but it seems to be the case in my experience. Can you use regular walnuts to make this ice cream? Yes, but it will not be the same. Nothing beats wild walnuts.
Black walnut is the most elegant old-fashion ice cream. I believe they invented ice cream to go with black walnuts, not the other way around! I collect and crack my own black walnuts, chop some up fine, and leave the rest as they cracked out, up to full 1/4 nut meat sizes. I simply add the nuts to rich vanilla custard ice cream (19.5% butterfat) near the end of the churning cycle before putting the final mix in the freezer. Simple, but I never had any complaints, unless I ran out when serving it.Another old-fashion flavor is sassafras, made with an extract of hand-harvested dried sassafras root bark stuffed into an airplane size 50 mL liquor bottle with vodka added. A small amount of this 40% alcohol extract will flavor 2 quarts of ice cream in my Cuisinart ice cream maker. (For those concerned about alcohol content, most flavoring extracts are 35% alcohol anyway).
I purchase my black walnuts from the local Amish or the Mennonite stores in Adair Co. MO when I travel back to visit relatives. Both sects have communities in the area. Also found these in the Jamesport MO store while travelling through.
We're all devastated when our favorite ice cream flavors retire, so much so that the ice cream industry has capitalized on our sorrow. Ben & Jerry's even has its very own flavor graveyard at its Vermont headquarters, where you can physically visit your beloved retired flavors' tombstones. But it is the loss of one particular ice cream flavor that has aficionados and nut lovers alike mourning: Haagen-Dazs' discontinued Black Walnut.
As for the ice cream's flavor notes, Home Perch describes the the ice cream as a "creamy vanilla with hints of earthy black walnuts," calling the taste "unusual." As for those looking for a replacement flavor for their darling Black Walnut, the outlet recommended fans try Haagen-Dazs' Butter Pecan or Vanilla Swiss Almond flavors. But why was Black Walnut discontinued in the first place? Eat This, Not That! stated that the flavor simply wasn't consumed enough.
Perhaps, combined with the lack of customer engagement with the Black Walnut flavor, another reason it has been discontinued might be due to the hefty price of black walnuts. As black walnut harvesting company Hammons claimed in a press release, black walnuts were priced at about $14-$15 per pound in 2016.
Black walnut ice cream is a tradition in the American South, and a surprisingly successful commercial ice cream flavor everyone should try at least once. In this post I'll show you how to make your own, along with handy chef tips for cooking with black walnuts and making ice cream in general.
Originally, black walnut ice cream was made with real black walnuts. Trying to cash in on the popularity of a seasonal flavor, lots of ice cream companies have sold their own versions, including Haagen Daz, Blue Bell, Baskin Robbins and more.
Unfortunately, grocery store versions are nowBlack walnuts on the label. English walnuts in the ice cream. mostly made with English walnuts and flavored with black walnut extract. If you use wild black walnuts, there's no need for any funny business.
A nut tree Native to North America, black walnuts (Juglans nigra) are very different from English walnuts (Juglans regia). Black walnuts are foraged and taste strong, with a bold, earthy perfume unique to the world of nuts. English walnuts are European. They're the walnuts sold in grocery stores with a mild, nutty taste.
To make the classic recipe, you'll need half and half, sugar, cornstarch or egg yolks, salt and vanilla. For the maple walnut ice cream, you'll need heavy cream, half and half, maple syrup and corn syrup. I also add foraged vanilla extract to mine.
This is a basic ice cream, with the secret being I use cornstarch instead of eggs. The secret to the intense flavor is cooking the walnuts directly in the ice cream base, which perfumes the ice cream in a way most people will have never tasted before.
Nothing is better and more fulfilling than knowing you can make your own ice cream and it tastes better than store bought. Especially when you can make decadent flavours like black walnut ice cream with candied walnuts. Everything is better when it comes from your own hand.
In a heavy bottom saucepan, combine whole milk, 1 cup full cream, and sugar. Set over medium heat, stirring occasionally you want to bring the mixture to a boil. You will begin to see steam rising from the top of the milk mixture. Remove from heat and add the vanilla, vanilla paste (if using), cinnamon and black walnut extract. Cover and let the mixture rest for 15-20 minutes. Meanwhile, whisk together the 4 egg yolks and set aside.
In a medium-sized bowl pour in remaining 1 cup of full cream. Place a mesh strainer on top and pour the custard mixture through the sieve ensuring that no curdled pieces of egg go through. Stir the ice cream mixture and taste it to see if you need to add a few more drops of the black walnut mixture. Cover and place the ice cream mixture in the fridge overnight. Churn according to manufacturers instructions the next day. Transfer into a freezer safe container. Remove ice cream 10-15 minutes prior to serving to allow it to soften enough to scoop.
You can make the candied walnuts the night before or the day you churn the ice cream. Heat a medium non-stick skillet over medium heat, add the walnuts, butter, sugar, and cinnamon. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end).
Remove off heat and transfer onto a cookie sheet lined with parchment paper. Let the walnuts harden (about 1 hour). Break off into smaller pieces if need be. Add the walnuts to the ice cream mixture towards the last 10 minutes of churning time.
Whisk remaining milk, heavy cream, sugar and corn syrup together in a large, heavy-bottomed saucepan. Stir in walnuts, and heat mixture over medium heat, stirring frequently, until it comes to a full boil. Boil for 4 minutes, remove from heat and add slurry while whisking constantly. Return to medium heat until mixture comes to a boil; allow to boil for 1 to 2 minutes, until thickened. Remove from heat. Pour through a fine-mesh strainer to strain out black walnuts. Discard.
In a large bowl, combine milk, sugar, walnut flavoring and vanilla. Stir well. Stir in whipping cream and walnuts. Freeze cream mixture in a 4- or 5-quart ice cream freezer according to the manufacturers directions. If you like, ripen 4 hours. Makes 10-1/2 cups.
Looking for a unique and delicious ice cream flavor? Look no further than our Black Walnut Ice Cream. Featuring our signature "better than vanilla" base, this nutty treat is anything but ordinary. Whether you're a fan of walnuts or just looking to try something new, you won't be disappointed.
Ingredients: Milk and cream, sucrose, water, corn syrup, sweet whey (milk), nonfat dry milk, propylene glycol monoesters, mono & diglycerides, guar gum, cellulose gum, carrageenan, black walnuts, caramel color, natural & artificial flavor.
Republican Presidential candidate Herman Cain is surging in the polls and getting new attention. Sarah Palin has dismissed him as a "flavor of the week." In response, Cain scooped up the ice cream metaphor and ran with it, saying he is actually "Haagen-Dazs black walnut with substance." Huh? 041b061a72


Laughing Crab is a local Cajun seafood restaurant in Shreveport, LA known for our great boiled seafoods. We have been a part of this community for years, serving our customers the very best seafood that we have to offer.
Laughing Crab specializes in freshly caught seafood such as crab, lobster, shrimp, crawfish and more. We’re so happy to bring the fresh and delicious seafood to everyone in Shreveport. We focus on creatively offering dishes with Cajun flavors, fresh seafood at our restaurant. Freshness, Quality & Care is what makes seafood flavorful. We are passionate about providing our guests with freshest and higher quality ingredients.
Our team wanted to bring a wonderful experience to Shreveport where diners can enjoy our spicy boil filled with delicious seafood. Put on our bib, gloves & grab a claw cracker to experience this flavorful experience. Enjoy great tasting seafood today at the Laughing Crab restaurant.


On November 8, teens in 6th grade and up participated in a blind taste-test. They ate, reviewed, and rated local area pizza donated by six different pizzerias. For equal comparison, all pizzas were thin-crust cheese and the teens had to rate the crust, cheese, sauce, and overall taste. The overwhelming winner was Domino’s Pizza! The runner-up was Giordano’s.
A big “Thank You!” to the following pizza places that generously donated pizza for this event. Please visit these businesses and check out their pizza for yourself!
- Casale Pizza (Itasca)
- Domino’s Pizza (Wood Dale)
- Giordano’s (Addison)
- Marino’s Pizza and Pasta (Wood Dale)
- Rosati’s Pizza (Elk Grove Village)
- Tree-Guys Pizza Pub (Itasca)
Some additional comments from the teens:
- “I love it!” (Giordano’s pizza) – Jennifer
- “The crust was fab.” (Casale’s pizza) – Gwendolyn
- “Favorite Pizza!” (Domino’s pizza) – Emily
- “Everything blended together was good.” (Tree-Guys pizza) – Henry
- “The cheese was great.” (Rosati’s pizza) – Gwendolyn
- “Best pizza ever.” (Domino’s pizza) – Christina
- “Yum.” (Marino’s pizza) – Gwendolyn


Are you looking for the best grape juice ? Based on expert reviews, we ranked them. We’ve listed our top-ranked picks, including the top-selling grape juice s.
Having trouble finding a great grape juice ? This problem is well understood by us because we have gone through the entire grape juice research process ourselves, which is why we have put together a comprehensive list of the best grape juice s available in the market today.
After hours of searching and using all the models on the market, we have found the best grape juice for 2021. See our ranking below!
10 Best grape juice -: Recommended By Our Editorial Team
|1||Member's Mark 100% Concord Grape Juice...||$17.00||Buy on Amazon|
|2||Welch’s Grape Juice 100% Juice, 5.5oz...||$29.97||Buy on Amazon|
|3||(24 Bottles) Welchs 100% Juice, Concord...||$33.05||Buy on Amazon|
|4||Welch's 100% Juice, Concord Grape, No...||$47.18||Buy on Amazon|
|5||Kedem Concord Grape Juice, 8oz Plastic...||$39.99||Buy on Amazon|
|6||Honest Kids Goodness Grapeness, Grape...||$19.79||Buy on Amazon|
|7||Kedem Concord Grape Juice, 100% Juice,...||$23.96||Buy on Amazon|
|8||Welch's Grape Juice 6 ct, 10 oz||$15.00||Buy on Amazon|
|9||PACK OF 12 - Welch's 100% Fruit Juice,...||$149.00||Buy on Amazon|
|10||KNUDSEN JUICE CONCORD GRAPE ORG||$3.98||Buy on Amazon|
The 10 Best Grape Juice Reviews:
- 100% Concord grape juice
- Grapes are non-GMO and grown in the US
- Grapes are pressed within 8 hours of harvest
- 700 grapes per bottle with no added sugar, no preservatives, no added colors
- Contains natural polyphenols
- Welch’s Grape Juice 100% Juice
- 5.5oz (Pack of 18, Total of 99 Oz)
- Excellent Source of Vitamin C
- 100% GREAT TASTE Welch's 100% Grape Juice delivers the bold, delicious taste of Concord grapes in every glass
- The 100% Grape Juice is made with the Concord grape, an original American super fruit that helps support a healthy heart.
- No Sugar Added, 2 servings of fruit per 8oz serving, Non-GMO, 100% Daily Value of Vitamin C per 10oz bottle, no artificial colors, flavors, or preservatives
- Convenient single serve bottles for on the go (pack of 24, 10 oz bottles).
- Great for lunch boxes, pre or post workouts, or a pick me up in between meals.
- 100% GREAT TASTE – Welch’s 100% Grape Juice delivers the bold, delicious taste of Concord grapes in every glass
- SUPPORTS HEALTHY HEARTS – Welch’s 100% Grape Juice is made with the Concord grape, an original American super fruit that helps support a healthy heart. Thanks to the Concord grape, Welch’s 100% Grape Juice provides many of the same heart health benefits as red wine.
- GOODNESS YOU CAN COUNT ON – No Sugar Added, 2 servings of fruit per 8oz serving, Non-GMO, 70% Daily Value of Vitamin C per can, no artificial colors, flavors, or preservatives
- ON THE GO SIZE – Convenient single serve bottles for on the go (pack of 48, 5.5 oz cans). Great for lunch boxes, pre or post workouts, or a pick me up in between meals.
- FAMILY FARMER GROWN FROM A BRAND YOU CAN TRUST – made with USA grown grapes straight from the vineyards of Welch’s 900 small family farmers. Since 1869, our farmer’s put passion into growing the grapes that make Welch’s products taste so uniquely delicious! 100% of Welch’s profits go to our small Family Farmer Owners.
- Kedem 100% Kosher Grape Juice
- Convenient 8oz Plastic Bottle
- Perfect for Travel and for Sabbath Packages
- Certified Kosher for Passover and Year Round Use
- Permissible for Seder and Kiddush use
- Enjoy Honest Kids Goodness Grapeness, a goodness-graciously delicious organic juice
- USDA Organic Certified — sweetened only with organic fruit juice Excellent source of Vitamin C
- No high-fructose corn syrup, no added sugar
- A delightful juice drink, just right for the little ones in your life in a convenient, lunchbox friendly pouch
- Our organic juice pouches are recyclable through the innovative new Terra Cycle program
- The iconic grape juice the kosher consumer has come to rely on.
- 100% pure grape juice (also contains Juice from concentrate) in a 96 oz bottle - bulk size is perfect for parties, affairs, family meals, simchos and more!
- A healthy, enjoyable, and refreshing drink.
- Naturally rich in antioxidants, No sugar, coloring, or flavoring added.
- Certified kosher for passover and all year round
- Product Type:Juice And Juice Drink
- Item Package Dimension:7.4 " L X4.7 " W X5.8 " H
- Item Package Weight:75.2 ozs
- Item Package Quantity:1
- 100% grape juice
- No sugar added
- Welch's juice helps support a healthy heart
- Concord grapes
- No-sugar-added grape juice is enriched with vitamin C
- 1 quart
How Do You Buy The Grape Juice In 2021 – Recommended?
Do you get stressed out thinking about shopping for a great grape juice? Do doubts keep creeping into your mind? We understand, because we’ve already gone through the whole process of researching grape juice, which is why we have assembled a comprehensive list of the greatest grape juice available in the current market. We’ve also come up with a list of questions that you probably have yourself.
Huts Frankand Angies has done the best we can with our thoughts and recommendations, but it’s still crucial that you do thorough research on your own for grape juice that you consider buying. Your questions might include the following:
- Is it worth buying an grape juice?
- What benefits are there with buying an grape juice?
- What factors deserve consideration when shopping for an effective grape juice?
- Why is it crucial to invest in any grape juice, much less the best one?
- Which grape juice are good in the current market?
- Where can you find information like this about grape juice?
We’re convinced that you likely have far more questions than just these regarding grape juice, and the only real way to satisfy your need for knowledge is to get information from as many reputable online sources as you possibly can.
Potential sources can include buying guides for grape juice, rating websites, word-of-mouth testimonials, online forums, and product reviews. Thorough and mindful research is crucial to making sure you get your hands on the best-possible grape juice. Make sure that you are only using trustworthy and credible websites and sources.
Huts Frankand Angies provides an grape juice buying guide, and the information is totally objective and authentic. We employ both AI and big data in proofreading the collected information. How did we create this buying guide? We did it using a custom-created selection of algorithms that lets us manifest a top-10 list of the best available grape juice currently available on the market.
This technology we use to assemble our list depends on a variety of factors, including but not limited to the following:
- Brand Value: Every brand of grape juice has a value all its own. Most brands offer some sort of unique selling proposition that’s supposed to bring something different to the table than their competitors.
- Features: What bells and whistles matter for an grape juice?
- Specifications: How powerful they are can be measured.
- Product Value: This simply is how much bang for the buck you get from your grape juice.
- Customer Ratings: Number ratings grade grape juice objectively.
- Customer Reviews: Closely related to ratings, these paragraphs give you first-hand and detailed information from real-world users about their grape juice.
- Product Quality: You don’t always get what you pay for with an grape juice, sometimes less, and sometimes more.
- Product Reliability: How sturdy and durable an grape juice is should be an indication of how long it will work out for you.
Huts Frankand Angies always remembers that maintaining grape juice information to stay current is a top priority, which is why we are constantly updating our websites. Learn more about us using online sources.
If you think that anything we present here regarding grape juice is irrelevant, incorrect, misleading, or erroneous, then please let us know promptly!


Dairy Farmers of Canada (DFC) today offered the following statement regarding a request to the Canadian Dairy Commission (CDC) for an advance price adjustment in the farmgate price of milk
Dairy Farmers of Canada (DFC) unveiled a goal to reach net-zero greenhouse gas (GHG) emissions from farm-level dairy production by the year 2050, with a milestone in 2030.
Today, the Expert Working Group on Feed Supplementation published its report and recommendations. Dairy Farmers of Canada (DFC) supports the conclusion of the report.
The province is home to 165 dairy farms!
Check out photos from recent events and see what's upcoming!
SaskMilk is proud to sponsor organizations and events that support healthy lifestyles! At this time, our sponsorship requests are closed.
Advice from Health Professionals
What Milk Has to Offer
Lactose Intolerance and Milk Allergies
Link to pages with Recipes
Last week we provided a meal featuring Sask-grown foods & an activity bag to over 1600 Saskatchewan school kids. #MealsFromtheFarm
Thank you to @OatGrowers @SaskMilk @SaskWheat @SaskPork @GrainMillers @SaskFlax for making the day a success!
Provincial Track & Field means 1000’s of milk for our athletes. Thanks to @SaskMilk for your continued support of the student-athletes in Saskatchewan! https://t.co/tg0bUoqveP
We had such a great time celebrating World Milk Day yesterday! 🌎🥛 @Z99regina @DrPerrySchool
Amazing! Thanks to @SaskMilk @Z99regina and Rawlco radio for the generous donation to our students and staff on #WorldMilkDay! This incredible team provided pizza, milk & swag bags for all of our panthers! @RegPublicSchool https://t.co/kF2mcfQlff
WORLD MILK DAY!!!!!
Thanks to @DrPerrySchool and @SaskMilk for having me. There was nothing better than PIZZA DAY at school! https://t.co/BZAkW4aVfF
Health Canada has launched a
new campaign to encourage teens to improve their food
skills and make healthy snack choices!
Encourage the teens in your life to
be part of the #Explore3ingredients TikTok challenge
using 100% Canadian milk. 🥛🏆 https://t.co/...


Safeguard Fusion Training Centre aims to promote healthy cooking
Greater Manchester & Oldham
A fantastic new training facility launched in Oldham this month will give more people from the region the opportunity to train in catering and hospitality.
The Safeguard Fusion Training Centre was opened on Monday 10 August by local businessman and Oldham philanthropist Norman Stoller CBE along with charity fundraiser Nick Hopkinson MBE. The centre promises to be a great facility for the borough, and will offer another route into catering with training courses delivered by Ben Ingham in partnership with Afruj Choudhury who heads up Stirring Flavours.
The industry is crying out for talent as news of chef shortages in the restaurant sector – particularly the curry industry – make the headlines once more.
SFTLtd is the brainchild of Ben Ingham, chef Afruj Chowdhury and Safeguard Group’s PR and media person Deb Troops. It offers a new approach for people who want to learn how to cook healthy food, share their passion and maybe turn it into a career.


My grandmother passed away at 104 and three quarters. She was a doer of crossword puzzles, a voracious reader, and a great cook. I remember her garden – there were early peach trees, and a giant grape vine, and a hydrangea bush so big and fragrant that it dwarfed everything. The back of the house was cool and smelled of sunlight soap. She cooked macaroni casseroles for the day we arrived, served with chutney. We ate fried fish and chips hot from the oven in the garden before she served dinner, and she made biriyani – an indian mix of rice, lentils, chicken and fragrant spices.
I’m sad that she is gone, sad that she never got to meet my little boys, sad that I have not seen her in 15 years.
As expats, it seems that there are two things we miss most: family, and food. We miss births, and deaths, and weddings. We miss Sunday lunch after church. We miss the comfort food we were raised on. We talk incessantly about the place to find peanut butter your kids will actually eat, the difference between vegemite and marmite, and the acceptable substitutes. (Fray Bentos for me, none for the Australians.) We talk about who got chocolate chips from the U.S. I know the (three) places in Lima where I can find whole-wheat flour.
But our food genealogy changes. My favorite biriyani is that of my grandmother despite my travels in India. My favorite foods of all time might be my other grandmother’s chicken casserole, my mother’s chocolate mousse, the t-bone steaks with salt my grandfather grilled over a half-drum. Of course, there is my husband’s award winning chili.
But now it includes more: the lamb curry we ate after a dusty day on the road in Rajasthan. The koshary we ate at Cairo Kitchen, the cilantro hummus so good that I would eat the leftovers with a spoon while cleaning up after dinner. Dates from the street corners. It includes my finds at the fruit market here in Lima – cherimoya, lucuma, maracuya, and the small sweet bananas. Of course ceviche is great, but my new comfort food may be Lomo Saltado – a saucy stir fry with asia and new world blended like the rice and French fries that accompany it.
My family has also grown. Our small circle is tightly knit, and I count the days until my mom comes to visit obsessively. But now, my family includes the family we make for ourselves when we are far away… the women I can call to pick my kids up from school when I’m stuck in traffic. The women who showed me Cairo, and the way to live with grace in this crazy life of ours. The families with whom we share Thanksgiving – to me, the most sacred of American traditions.
We miss food and family. We miss so much. We gain so much more.


I have several favourite low carb recipe blogs. One of those is All Day I Dream About Food . Her site is packed with amazing low carb recipes. She uses quite a lot of ingredients I don’t find in my local superstore or safeway (coconut flour, coconut sugar, xantham gum etc). Also it tends to be a long complicated recipe for a lazylowcarber like I…so when I find a recipe that only calls for ingredients that I have in my pantry, I get pretty excited! Today I tried the low carb maple walnut candy, and it was super easy and Oh-So-Good.
If you’d like to see the recipe, you can find it from her website, here’s the link.


Chef Kade Jenkins has created a culinary experience where locals and visitors will feel as though they’re right at home.
Jenski Cafe and Restaurant in The Smithton Club translates to ‘one who comes home’ in English.
The new eatery in Smith Street will open its doors on Tuesday October 1.
“The biggest thing for me is to support local businesses as my suppliers and showcase what we’ve got here,” Kade said of his vision for Jenski.
“Tourists come to town and want to try something local.
“The Cape Grim brand is known worldwide and we’ve got Perry’s right across the road!”
With this in mind, Kade has created a menu that showcases the region’s premium produce.
Jenski sources freshly baked breads from Cottage Kitchen Bakehouse, Tasmanian meat from Perry’s Quality Meats and the freshest of fruit and vegetables from Smithton Country Market.
A true family venture, Kade is supported by mum and dad Trudy and Mark Jenkins who will both be in and out of the kitchen from time to time, along with sister Claire and Carol Medwin as waitresses and apprentice chef Jordan Marthick.
Open from 6.30am daily, the smell of roasting coffee beans will drift onto the street as the sun rises, enticing locals to stop in for a spot of breakfast.
All the classics will be served, from eggs and bacon, omelette and a loaded breakfast to lighter options like yoghurt panna cotta, muesli and toast.
From 11.30am a seasonal lunch menu will open, offering something for all appetites. Fresh fish and chips, nourish bowls or hearty burgers are only a few of the options on the tempting menu.
Sit back in the afternoon with a glass of wine in the company of friends and family and delight in a grazing board of Tasmanian cheeses, crackers and fruits and other culinary delights.
The fridge will always be stocked with sandwiches, sushi, salads, focaccias and wraps for those in a hurry. And as a qualified pastry chef, Kade’s cakes and desserts will tempt all tastebuds.
Come home to Jenski Cafe and Restaurant at 21-23 Smith Street, Smithton.
Jenski Cafe and Restaurant chef Kade Jenkins’ mushroom and pesto bruschetta will be on the menu when the Smith Street eatery opens its doors next week.


The day after Cookulus appeared in the app store we got our first recipe request – for brownies. We’d already started on a master brownie recipe, but it was going to take a few weeks to perfect, so we thought we might stave your brownie hunger with a blog, a diary that would show you how we develop recipes in general, and give us a way to find out just what you’d like to see in the ultimate brownie recipe.
Our first step is to come up with a standard recipe that will become a centerpiece for the parametric sliders, what we call 0-0-0. So about a week ago we started to comb through dozens of brownie recipes in cookbooks, on the internet, in magazines, in our recipe files, and in the files, cookbooks, and kitchen drawers of our friends and family. We came up with 23 recipes. Most were standard classic brownies, but we also went for those that claimed to embody key components of brownieness – chewy, gooey, crackled top, pudgy center. We also included those that pushed the envelope – healthy, lite, dark, dank, ugly (at this point in the process we try to stay open minded).
In order to compare them directly we have to standardize all of their measurements. For brownies (as with most baking recipes) this means dividing or multiplying ingredients by factors that result in each recipe having the same number of whole eggs. Early on at Cookulus we decided that one of our cardinal rules in recipe writing was that no matter how much a slider manipulated a recipe you should never end up with a fraction of an egg. The large egg thereby became Cookulus’ standard unit of measurement.
So all of the recipes were divided by 2 or 3 or 5 (depending on how many eggs they called for) and then all ingredients were recalculated in grams. In order to find an average amount of each ingredient everything has to be measured in the same way. At Cookulus we chose metric measurement as our standard for recipe development because grams are really small allowing you to get pretty precise calculations.
But there was a problem. We could average the ingredients but not the method. Of the 23 brownie recipes we had there were just as many ways for mixing up the batter – creaming the butter, melting the butter, cutting the butter into the dry ingredients, not using any butter. We were stymied and very hungry. By this time we’d spent three days writing and calculating and hadn’t gotten a single bite. We decided it was time to bake something.
We picked a recipe to begin our experimentation. We liked its method because it provided a good deal of flexibility. The chocolate is melted by adding boiling water instead of sitting over a double boiler, which gave us the option for using other liquids to vary the darkness of the brownie. It called for both butter and oil ( a great way for us to manipulate chewiness), and allows for both white and brown sugar.
We baked a batch. Home run! Great crackled crust, moist interior, pretty chewy, but still a little cakey, not too fudgy – a near perfect middle-of-the-road brownie. Completely delicious and very little personality – just what we wanted for 0-0-0.
So we’ve got our mean recipe and we know what two of the sliders are going to be:
- Chewy ———Cakey
We’d love to hear your thoughts about the third. Any ideas?


About Shan Mai
Shan Mai Food Company Founded in 1967,We elaborated the first taro pastry with Dajia taro in 1998. The filled stuffing and fresh taste not only make Shan Mai Taro pastry well-known in Taiwan, but also win the award of dessert of the State Banquet. Other important thing is to raise the income level of farmers and the cost-effectiveness of Dajia Taro agriculture.
We place high value on food quality, and it is our core energy to innovate and create the excellent products. In 2014, Shan Mai launches a new product KRUNCHEE-VEG crispy snack and only use the Taiwan’s agriculture products. The KRUNCHEE-VEG crispy snack have “taro, sweet potato, carrots, red sweet pepper and broccoli flavor. 100% made in Taiwan. You can eat the vegetable original color, flavor and ingredient. You will experience the whole new surprise when you the first bite. If you eat very little vegetable and fruit, or you are children, we recommend you taste the Shan Mai KRUNCHEE-VEG, the most crispy snack.


It has long been my belief that people who drink instant coffee don’t actually like coffee. Either that or it’s a mild form of self-harm. It’s an entirely different beast from the genuine drink, and one sniff of the instant freeze-dried granules will cement that fact if you’re unconvinced. Consider this: have you ever found anyone who is content to drink a cup of the instant stuff who would opt for a double espresso when given the chance? Precisely. These are people who don’t actually like coffee but who are conforming to the ‘normal adult life’. They probably have a coffee table and worry about what they could call it if they stopped pretending to like coffee. Perhaps they even partake in coffee catch-ups, and are anxious about the reaction of their contemporaries if they sit down with a cup of rooibos. Instead, they feel compelled to order coffee with instructions like: ‘make it a weak one please… just a half shot, and top it up with more water … and a little more milk if you would..?’ If this sounds like you, I urge you to question your motives.
Now for coffee etiquette: don’t offer someone a coffee and then give them the cheap imitation. This is an offence of the highest order. During one Helpx stay (like Wwoof but less farm orientated), a lady known as ‘the bad Pam’ offered me a coffee whilst she was filling her little stove-top pot with locally grown freshly ground beans. When I accepted the offer, I was given a cup of rehydrated instant stuff, whilst she poured herself a sweet little cup with a perfect crème. It told me all I needed to know about her.
I actually began my coffee research at an early age before coffee culture really took off. Mum was an occasional instant coffee drinker, and as an experimental foray into the adult world, I asked to join in. It was more micro-waved milk than coffee, but it was an introduction. Gradually, different coffee-creating gadgets appeared in the kitchen. Mr Bodum arrived in his insulating waistcoat, then the noisy percolator. I tasted the brown stuff that they produced and retreated back to the instant stuff and the microwave: I wasn’t ready- I didn’t actually like coffee.
I was 11 or 12 when I first appreciated what real coffee was about. It was the smell from a grinder in a cafe; a world away from the whiff of the open instant jar. I had a cappuccino and realised that I never wanted to go near the instant granules again. A few years later I got a job in a cafe and Dad bought us a factory reconditioned Baby Gaggia. I have since made coffee from scratch, picking the beans, soaking, drying, peeling, roasting and grinding to make the freshest cup of coffee my happy palette has ever tasted. I know what genuine tastes like.
Therefore, as self-acclaimed spokesperson for the coffee world, I decree that it’s time for us all to wake up and smell the coffee, and then stop pretending and make a pot of tea if that’s your preference (just make sure it’s loose leaf because if it’s from a bag… well! Don’t get me started).


“This post contains Affiliate Links. I get a commission from qualifying purchases.”
The Free From Fairy is Vicki Montague, a scientist and mum to ‘Roo’ (13) and ‘Sunshine’ (11). She’s a freelance recipe developer specialising in ‘free from’ food. Spending many hours in her kitchen experimenting to create exciting, healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 she launched the world’s first wholegrain, gluten-free and rice-free flour blends. She can be found at food festivals giving cookery demos and loves nothing more than teaching people how to cook and lead a positive wholesome life.
Check out her great website here:
© Copyright Nick Watton.
All Rights Reserved.


TORONTO [Peter Paul Media] — Toronto Public Health [TPH] updated their investigation on Tuesday into a food-borne illness last week while the Canadian National Exhibition shut down two food vendors for safety infractions.
“On Tuesday, August 27, 2013, the CNE and TPH closed down two food booths both operated by Innovated Restaurant Group in the CNE Food Building: Bourbon Street Grill and Bao 360 Shanghai Express,” the CNE said on its website.
The booths were in violation of CNE Contract Rules and Regulations and both will be remained closed for the entire fair, the CNE said.
Toronto’s Medical Officer of Health, Dr. David McKeown, revealed additional lab results Tuesday saying that maple bacon jam—a key ingredient in Epic Burgers’ cronut burger was the cause of the illness of over 150 people last week.
“New lab results indicate that the maple bacon jam, which is one component of the cronut burger, is the cause of food-borne illnesses at the CNE,” said Dr. McKeown. “We have ensured the contaminated product is not served. There is no risk to the public.”
Epic Burgers reopened their doors Tuesday and removed the cronut burger from their menu. The company has since cut all ties to the identified supplier of their maple bacon jam, Le Dolci.
“The jam was used as a topping solely on one of our menu items, the Cronut burger,” the company said on its Facebook page. “As a result of this finding Epic Burgers and Waffles have decided to remove the Cronut Burger from our menu and we will no longer do business with the aforementioned supplier.”
TPH is investigating the supplier, identified as Le Dolci: “TPH’s investigation is focusing on the supplier of the bacon jam, Le Dolci, to determine how the contamination occurred. Le Dolci has voluntarily ceased production of this product.”
As of 8 a.m. Tuesday, TPH had received 223 reports from patrons suffering gastrointestinal symptoms after consuming food at the CNE between August 16 and August 20.