Favorite Southern Recipes from Tennessee Kitchens
Tennessee Hometown Cookbook dishes up a double-helping of southern, tried and true recipes and fun-filled facts about hometowns all-over the state.
Kent Whitaker and Sheila Simmons bring you more than 300 favorite recipes that are easy-to-follow and use ingredients that you probably already have in your kitchen. From Beale Street Barbecue Pork Spareribs to Chattanooga Fudge Cake, Grandma’s Onion Soup Meatloaf to Hunka Burning Love Peanut Butter Pie, Brunswick Stew to Blackened Catfish, there are delicious, hometown recipes to please everyone.
You’ll also enjoy interesting food facts and stories about fun food festivals around the state such as Greater Five Point’s Tomato Art Festival whose motto is “The Tomato... a uniter, not a divider—bringing together fruits and vegetables.”
Tennessee brings to mind music and mountains, history and heritage, bbq and good food – get a taste of it all in Tennessee Hometown Cookbook Tennessee Hometown Cookbook Review When you go out in the market to search for the best Tennessee cookbook, you will find a plethora of choices. You may feel overwhelmed and confused when you realize that all of these Tennessee cookbooks are claiming to provide you the most authentic Tennessee Cooking experience. The worst thing is that most of these cookbooks do not even bother to provide you the correct Tennessee recipes, and let alone providing you the most authentic Tennessee food. Precisely at these times, when you find a fantastic book like Tennessee Hometown Cookbook, you certainly could not believe your luck at first. Yes, finally we have a cookbook in the market that not only provide you the best Tennessee Cooking experience, but Tennessee Hometown Cookbook also enlightens you about the most astounding and interesting facts and traditions about this wonderful state.
-What makes Tennessee Hometown Cookbook as the perfect choice for you?
If you are looking for cookbooks on Tennessee Cooking, then Tennessee Hometown Cookbook is the best option for you. Authors, Sheila Simmons and Kent Whitaker, have done a superb job by listing some of the most terrific Tennessee recipes in Tennessee Hometown Cookbook. Consider this; Tennessee Hometown Cookbook contains over 300 mouth-watering and delicious recipes. This just means that you can try different Tennessee recipe nearly every day in a year. This is amazing if you also consider the fact that all the recipes are extremely easy to prepare, and you can prepare each and every recipe mentioned in Tennessee Hometown Cookbook with ingredients that commonly present in your kitchens. This is probably the best Eat & Explore Arkansas Cookbook and Travel Guide with real Southern Family Recipes and Festivals.
-How Tennessee Hometown Cookbook can help you to prepare most astounding Tennessee food?
So, no matter who you want impress with your cooking skills, the Tennessee Hometown Cookbook can prove to be your best partner. Some of the most appetizing and delicious recipes that you can find in Tennessee Hometown Cookbook are; popular Grandma’s Onion Soup Meatloaf, Chattanooga Fudge Cake, Beale Street Barbecue Pork Spareribs, White Hot Fish and Crockpot Brunswick Stew, among others. Apart from these, you will also find some common recipes in Tennessee Hometown Cookbook such as the easiest to prepare Tennessee cookie recipe and outstanding Tennessee bbq recipes. So, if you want to impress your loved ones or guests with some terrific Tennessee cookies or scrumptious Tennessee bbq, you don’t need to go out in search of ingredients, you can prepare these Tennessee food items with the ingredients present right in your kitchen.
Furthermore, the interesting facts that you will find in this cookbook about Tennessee food and Tennessee traditions make Tennessee Hometown Cookbook an exceptionally addictive book to read. Also, you will find stories about food festivals that take place here every year such as Tomato Art Festival of Greater Five Point. Whichever recipe you choose to make a terrific impression on your loved ones, with Tennessee Hometown Cookbook, you are guaranteed to master the art of Tennessee Cooking.


So every Sunday I cook a whole chicken in the crockpot, we have church from 1:30 to 4:30 so I don't want to come home around 5 and have to quickly throw something together. Usually all I have to do is cook some rice and make a salad and rolls and we are good to eat by 6 at the latest. But ever Sunday we have at least half a chicken left over so on Monday's I try to come up with a good way to use the left over chicken.
So this last Monday I made a very yummy dish.
Bow tie pasta with asparagus and chicken
I boiled a bag of bow tie pasta and put the steamer basket in the top of the pot. I put in half a bunch of asparagus and let it steam with the pasta.
When the pasta was cooked I drained it, and cut up the asparagus and mixed them together. I heated up the left over chicken (that weeks marinade was a lemon garlic so it went really well with the pasta) and shredded it into the pasta. After I served Tabitha hers i sprinkled some crushed red pepper flakes in and mixed it up. it was really yummy, Morgen had 3rds =)


On August 27, 2018 Secretary of Agriculture Sonny Perdue announced the U.S. Department of Agriculture is authorizing up to $12 billion in trade mitigation programs, which is directly in line with the estimated impact of unjustified tariffs on U.S. agriculture. The Department will be using three different programs to facilitate this mitigation:
- The Market Facilitation Program
- The Food Purchase and Distribution Program, and
- The Agricultural Trade Promotion Program
USDA’s Agricultural Marketing Service (AMS) will administer the Food Purchase and Distribution Program to purchase up to $1.2 billion in commodities. The specific commodities to be purchased are those impacted by unjustified tariffs imposed by other nations.
Amounts to be purchased are based on an economic analysis of the damage caused by tariffs illegally imposed on these crops by some U.S. trade partners. The chart below sets forth the commodities that will be purchased by AMS through the Food Purchase and Distribution Program.
For details on purchases as they happen, visit the solicitations page.
Target Amount (in $1,000s)
Purchases will be spread over several months. USDA’s Food and Nutrition Service will distribute these commodities through nutrition assistance programs such as The Emergency Food Assistance Program and child nutrition programs.
For more information regarding the Food Purchase and Distribution Program please contact Christopher Purdy at Christopher.Purdy@ams.usda.gov or 202-720-3209.


We’re excited to invite you to our upcoming 8th Annual Ladies’ Night Out on Monday, May 8!
Macarons are a delicious French confectionery that are loved by many.
This year, we’re partnering with Gallery Pastry Shop for a sweet night of fun, laughter, and macaron decorating.
Join us with Gallery Pastry Shop’s expert pastry chef as we learn the process of making these delicate and beautiful treats.
Our Annual Ladies’ Night Out event is always a highlight of the year, and we’re sure this year’s macaron decorating class will be no exception. So put on your aprons and get ready for a night of fun, laughter, and of course, macarons!
You and one guest are invited to RSVP below. Spots are limited and will fill up fast, so be sure to RSVP and reserve your spot as soon as possible! We can’t wait to see you there!


|Written By Recipe Coordinator|
Did you know kale is a rich source of manganese, a mineral that aids in the production of sex hormones? Since the body has only trace amounts, a sudden influx of manganese may give your libido a lift. Serve this appetizer immediately—the leaves lose their crunch after a couple of hours.This kale recipe has only 66 calories per 1/3 cup. Wow!
1 pound kale, rinsed and patted dry
2 Tablespoons olive oil
½ tsp. kosher salt
1. Preheat oven to 325*F. Coat baking sheet with cooking spray.
2. Tear kale into 3-inch pieces, removing tough stems. Transfer leaves to bowl.
3. Toss kale leaves with olive oil in bowl, until well coated.
4. Spread on baking sheet, and bake 15 minutes.
5. Turn kale with tongs, and bake 10 to 15 minutes more, or until edges are browned and leaves are crispy.
Sprinkle with salt. Serve warm or cold.
Recipe, photo and kale information courtesy of Vegetarian Times Magazine, February 2010 edition p.68.


Ask any New York pizza aficionado to choose their favorite pizzeria and no doubt Di Fara will be mentioned at some point during the conversation.
The #1 Zagat rated pizzeria in New York – for the past 8 years – lies just a stone’s throw away from the Q train’s Avenue J stop in the heart of Brooklyn. Looks can be deceiving but despite it’s homely exterior and aging decor, Di Fara is not your typical $1 slice shack. Rather, a simple cheese slice will cost you $5.
Domenico DeMarco has been manning the oven at this pizza institution for over 45 years and he personally hand crafts every single pies. He prides himself on selecting only the highest quality ingredients, with imported Basil from Israel snipped with a scissors onto every pie, and San Marzano tomatoes and extra virgin olive oil brought in from Italy.
This bright Sunday evening myself and my roommate, decided to visit Di Fara and see what all the fuss was about. With only Mr. De Marco making the pies, Di Fara can be notoriously slow – usually a 20 minute or more wait depending on the queue. As the rest of New York was celebrating Cinco de Mayo, we lucked out and were given our basic cheese slice straight after we handed over our $5 cash.
The crust was thin and crispy, just a moment from burning. A generous amount of olive oil garnished a very thin slice of cheese, while a basil leaf gently wilted in the center. The tomato sauce was zesty and applied in a thin layer.
For our second slice, we added semi dried cherry tomato (a speciality topping and another $2). This was better than the first slice, but for me, they both lacked an adequate amount of cheese.
The slices were very tasty and Di Fara is worth visiting, given its status in the pizzeria community. However, I prefer my pizza slightly chewier with a more generous helping of toppings.
Have you been to Di Fara? What did you think?


London’s best burgers
In London, you know, you can eat food from all over the world: there is a restaurant for every ethnic taste.
But there are times when all you fancy is just the dear old burger with as many dressings as possible, and if you’re not hangover maybe you want something more than the usual McDonald’s. Well, obviously in London there’s plenty of choice to eat a good burger and Astor Hostels wants to give you some hints about the best ones.
Keep in mind that the places suggested have been all tested personally by us, so we know what we’re talking about!
– BRGR.CO: in the heart of Soho (and soon a new one in Chelsea), this restaurant has a very cosy atmosphere and some great quality food. The menu is quite simple, but every choice will make you feel like you’ve picked the right thing. Definitely suggested also if you’re on a date, although you should always keep in mind that eating a burger is not the sexiest thing to do, so make sure you’re going there with the right one.
– GBK: there are quite a few branches around the city so you can check on their website which one is the closest to you (and their website is really cool, so defintely worth a visit). Their burgers are great, very tasty and with a lot of options on the menu, so this place is highly recommended. Also their French fries are worth a try, but don’t be greedy and go for the skinny ones!
– Byron: this is the right place for a relaxed evening with family or friends. Very friendly staff and good service, prices are affordable and the burgers are still quite tasty. Not a huge menu but the few options are all worth a try. Recommended for a casual night out.
– Honest Burger: get ready to queue! It is almost impossible to go to one of their restaurants and be seated right away. But once you get your food you’ll realize that it was worth the wait. Strongly suggested to visit the original one in Brixton, very bohemian and characteristic, even though the burgers are so good that you won’t be paying much attention to what you have around.
– Dirty Burger: believe me, you do want to get dirty in this place! Their formula is great: extremely hipster interiors, reasonable prices and yummy food. One of the best combinations for all the burger lovers in London.


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Sift dry ingredients to ensure there are no clumps in the batter.
Combine all dry ingredients before adding wet ingredients.
Never frost your cakes before they have cooled completely. To achieve a glaze-like effect, frost while warm.
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LaSoupe Executive Director & Founder, Suzy DeYoung shared words of thanks to Impact 100 for their first installment payment to expand their current capacity.
On behalf of La Soupe, thank you for your support with your $9,000 donation – the first installment of our $104,000 grant award. The equipment we will be purchasing is vital to carry out our mission.
Your contribution will directly reduce the amount of food going straight to the landfill while at the same time assist in feeding our hungry community. We have learned so much over the past years and we are certain we have found the most effective way to transform excess produce and other ingredients into healthy food items and deliver them to those living in food insecurity. Your donation will allow us to grow our Rescue Transform Share program along with the Bucket Brigade, Cincinnati Gives a Crock, and Stone Soupe programs.
You are helping us lessen the quantity of both food waste and hunger, and we are truly grateful for all that will be made possible through your generosity.


Our Cannabis ChocCaps are designed for people that struggle with the natural CBD taste. When placed under the tongue the infusion of White Chocolate makes these caps taste delicious as the CBD is absorbed into the blood stream. Each ChocCap contains 25mg of CBD.
Sugar, Cocoa Butter, Dried Whole Milk, Milk Fat, Emulsifier (Sunflower Lecithins), Flavouring. Suitable for Vegetarians. Not suitable for Vegans.
Keep product in original packaging and store in a refrigerator or cool place. Do not exceed the recommended dose. Do not substitute for a varied diet. Store out of reach of young children. This product is a food supplement and not intended to diagnose, treat, cure or prevent any disease.


A Bad Hair Day Cookbook
Nancy J. Cohen
Brought to you by OBS Reviewer jerjen
Are you having a bad hair day? Whip out your whisk, snatch up your spoon, and prepare your palate. Inside the pages of this cookbook are recipes that will bring you good cheer.
Enjoy 160+ tasty recipes from Nancy J. Cohen’s popular Bad Hair Day cozy mystery series. Included in this cookbook are excerpts, cooking tips, and anecdotes written by hairstylist and savvy sleuth Marla Vail. From appetizers to desserts, Marla offers cooking tips and tricks along with commentary about the dishes she prepares for her family. Whether you’re a skilled cook or an eager novice, this cookbook will unravel the mystery of cooking. Put on your apron and plan to make some killer recipes! Bonuses Include:
• Meet the Sleuth
• Introduction by Marla Vail
• Cooking Tips
• Excerpts from Series Titles
• Themed Menu Suggestions
• “A Sabbath Dinner” by Nancy’s Mother
For Home Cooks, Food Lovers, Mystery Fans and Cookbook Collectors (Goodreads)
This is such a great idea for a cookbook: the protagonist sharing her family recipes and stories with the readers. I really enjoyed it and I learned some things to help me in the kitchen.
The book has sections for Appetizers, Breads, Soups, Entrees and Desserts, to name just a few. Before each recipe there is a little bit about where the recipe came from. And at the end of each section there is an excerpt from one of the Bad Hair Day books. I thought this was a very clever to incorporate the books with the recipes. There are some really good sounding recipes and I cannot wait to try some of them.
I would definitely recommend this cookbook to all cooks, whether you are an expert or just learning to cook. There are recipes included for everyone to love.


Consistency is a key driver in the success of a hotel. Guests expect the same level of standards from the moment they walk into the lobby to the moment they leave. Maintaining their expectation involves thinking of the little things, from the quality of your hand towels and napkins to the food they are served!
Funktion Hospitality provide incredibly well-made takeaway supplies for bars, cafes and restaurants. We provide a seemless branding and personlisation service across a large range of products to help you achieve consistent brand messaging. Get the quality your food and coffee deserves and contact Funktion Hospitality!
Anyone who eats at restaurants regularly is likely to have an internal list tallying the good, the bad, and the ugly in regard to their culinary experiences. This can


Recipe: One Pot Pasta (Le Creuset Dutch Oven)
My favorite recipe to make in my 7.25qt Le Creuset Dutch Oven! It’s easy! It’s fast! It’s delicious! It’s a family favorite! My family likes a pasta night about once a week and this never disappoints! When they ask “what’s for dinner?” and I respond spaghetti they all say “Yay!” Another thing I love about this recipe is it’s very interchangeable. I can use any box of pasta I have in my pantry. It tastes very similar whether you use chicken broth or vegetable broth. Any type of meat that can be sauteed can be used — ground beef, ground turkey, sausage, chicken sausage. Really any combination will work! Check…
Product Review: Le Creuset Dutch Oven 7.25qt
If I had to choose one piece of cookware from my kitchen that can do it all it’s this!! I use it multiple times a week all through the year. It heats evenly and quickly and is perfect for one-pot meals. The Le Creuset Dutch Oven is extremely durable and washes well. I’ve used mine 100+ times and it still looks new! The 7.25qt size is perfect for most families. I can make a whole meal (or two with leftovers) for my family of four in this pot without using any other cookware. It’s amazing!!! See my Pinterest board below for some easy one pot recipes! And definitely check out…
Shop my Kitchen @OnHitchingPostLane
Just when white kitchens were all the rage, I decided to paint ours black! Our kitchen is light and bright thanks to the two enormous skylights. Black works in this space! The accent of the white island and white Butler’s pantry cabinets is a perfect contrast. See my recent Post on How to Paint Kitchen Cabinets DISCLOSURE: This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.


■ Round trip transfers from and to the hotel
■ Greek menu prepared on the spot (Greek salad, shrimp saganaki, grilled chicken
and pork skewers, roasted vegetables, pasta with red sauce, stuffed vine leaves,
■ Drinks (soft drinks, white Santorinian wine, beer)
■ Snorkeling equipment
■ Towels (to be returned to the crew)
■ Jacket (to be returned to the crew)
■ Map with extensive info on the landmarks and destinations
■ Free Wifi
* All yachts and boats in Greece cannot moor directly on the beach.
Sunset Oia has selected the best points for swimming and snorkeling, the closest possible from the beach.


One of our best sellers! VT Maple Syrup cured, Animal Welfare Approved (AWA) breakfast sausage made with organically fed, pasture raised pork dripping with real VT maple syrup. Your whole house will smell of goodness when these are cooked up!
Fresh (not smoked) delicious kielbasa made with organically fed, pasture raised, Animal Welfare Approved AWA pork. All natural ingredients. Great on the grill!
Bone-in Shoulder Butt Roast
Pasture raised, Non GMO Bone in shoulder roast. A variety of sizes are available. Please specify the size in the notes. $9.00/lb
Bone-in Shoulder Roast
Pasture raised, non gmo bone in shoulder roast a variety of sizes available
Smoked Ham Roast, roughly 2-3 pounds each. Ham steaks are also available. Call for size varieties.
Bulk order chicken - pasture raised DEPOSIT
12 chicken minimum for organic and must be ordered in 6 chicken increments. Deposit required with balance due upon receipt plus 3% credit card service fee when ordering online.
JUNE IS SOLD OUT. Next available group is at the end of JULY.
All chickens are pastured and are fed certified organic feed. The organically fed group is not certified organic, only fed a certified organic feed.
- Organic Whole chicken $5.95/lb
- Organic in parts $6.95
Chicken Wings, organic $5.50/lb
Organic under exemption, pasture raised, chicken wings in ~2 pound packages
Boneless Chicken Breast, Organic $10.00/lb
Pasture raised, organic under exemption, boneless chicken breast. 2 per pack. Average weight per pack is 1.5 lbs, $10.00/lb
Drumsticks, Organic $5.50/lb
Pasture raised, organic under exemption, chicken drumsticks 6 per pack with an average weight of 1.5/lbs per pack
Chicken Bones frames 5# package
Pasture raised, organic (under exemption) chicken bones in ~ 5 pound pack. $2.00/lb
DEPOSIT - Fresh, pasture raised, THANKSGIVING Turkey
Every year we sell out of turkeys. Reserve soon to ensure you don't miss out! Fresh, non GMO turkeys for Thanksgiving will be available on 11/25 with the remain balance due at pick up.
Chicken Bone Broth
Made by the highly esteemed Foundry Restaurant in Manchester, NH with our own pasture raised, non GMO chicken. It's loaded with health benefits, collagen and flavor. Sold in 1 quart frozen food grade, recyclableplastic containers.
Hatch The Chicken booking for summer and fall
5 week incubator rental. Comes with 7 fertilized eggs, incubator, small cage, feed and feeder, waterer, heat source, bedding, egg candler, and Where to Chicks Come From book. Incubator arrives 3 weeks before hatching then enjoy the chicks for two weeks after they hatch at which point we will come and collect everything and bring the chicks back to our farm to continue growing in our brooder. Free delivery within 50 mile radius


The ‘Green Man’ is a south Cambridgeshire village pub that’s located in the village of Thriplow, it sits about 20 minuites from the town centre. It’s well known by the locals for serving fresh, seasonal produce; it’s also open EVERY DAY of the week.
The decor in this place was ADORABLE, there was dim lighting with fairy lights around every wall. There were even scrabble letters spelling out our names on the table as we had made a booking, such a cute touch.
TO START WITH:
Beef & Horseradish Canopy
Whilst we were taking our time to browse the menu and decide what to order we were brought over complimentary canopies. I’ve never seen this done in a pub before, maybe somewhere super fancy in London but not at your standard village pub.
The menu was split up into main meal orders and a tapas menu; the tapas options were split up in £3, £4, £5 and £6 options so you can mix and match them.
Here’s what we went for:
Pitta Bread & Hummus
This has to of been one of the BEST Hummus’ I’ve ever tasted, I don’t think I’ve ever dipped a pitta bread so much, lol.
Halloumi & Sweet Chilli Sauce, Vegetable Samosa’s, Sweet Potato Fries and Thick Cut Chips
All of the options were the perfect size for sharing between two people, well as long as one person doesn’t eat all the halloumi super quickly first. All of the dishes came with its own sauce ranging from flavoured mayonnaise to ketchup and more.
The pricing in this pub is super reasonable as our total bill for a 2 person tapas and drinks came of £25.00 which if you’re splitting the bill, £12.50 each. You would struggle to even get the main meal for that in the centre of Cambridge.
If you’re from around the Cambridge area then this is such a cute date location to consider; I know I’d rather go there than for a pint down the old local.
Have you visited this pub before?


Monday, January 18, 2010
Eating From The Pantry Challenge Update
Well I wanted to update you all on our eating from the pantry challenge. As I shared in a recent post, my pantry wasn't completely stocked. My freezer was less than full and I didn't have nearly the reserves in my health and beauty pantry as I normally do(Yes, I have two pantry's!)
but I decided to start where I was and use up what we had on hand.
I am not going to post our full meals but I did want to share what we have been using.
2 boxes of Betty Crocker mashed potatoes
1 box of Betty Crocker Scalloped potatoes
3 cans creamed corn
1 can cream chicken soup
2 packages of Jello
Can of Tuna
From the Freezer
2 Loaves of bread
Chicken Legs (I made fried chicken for the first time this week. It was yummmmmmmy!!)
2 bags Frozen Veggies
1 Package of homemade Turkey stock (Made from our Christmas Turkey)
From the Fridge
Sour Cream ( I had a couple of containers that I had bought a while ago on sale w/cpn. I needed to use them so I made Coffee Cakes and gave them to some folks at our church)
All different kinds of fruit that needed to be eaten up before it went bad!
I did grocery shop this week and coupon the sales. I was out of most paper products and really need to start couponing again. However I have tried to supplement or build meals around what I have on hand. That has been helpful to allow me to spend a little more on things I am out of.
I am gearing up to make February the kick off to De cluttering. I am still thinking of all of the details, but I hope some of you will join me. Spring will be coming and I would love to be clutter free before I start my Spring cleaning! Stay tuned for further details.........


The Gems of Itasca: Dining Edition was released on Thursday, June 5th. This is the second in the eight series of short form documentaries about the Itasca County area. Each week a new documentary will be released through July 18th. Grand Rapids, Minnesota is the Itasca county seat and the regional hub for things to do, retail stores, grocery stores and restaurants. In Itasca County you can savor some exquisite cuisine. Check out the Gems of Itasca: The Dining Edition on YouTube.
The Gems of Itasca: Dining Edition interviews local caterer, local farmers to get their perspective on the dining and cuisine options of Itasca County. Renee Parrington, a local caterer came to Grand Rapids after her RV broke down and she ended up staying. Renee and her husband Jaime are the owners of Wild Thyme Catering. They catered the 2013 Annual Harvest Dinner, an annual fundraiser for Elder Circle,that took place at an Alpaca farm west of Deer River. The Parringtons strives on using locally produced foods.
A tour of the Grand Rapids Farmers Market shows how the farmers provide sustainable organic produce to area restaurants, caterers, residents and visitors. The market is open every Wednesday and Saturday May through October. At the Farmers Market you will find local produce, meats, plants and other products at the Grand Rapids Farmers Market. Jesse Davis, Publicity Director of the Grand Rapids Farmers Market says they participate in the “National Farmers Market Week, 1st week in August, which is in the peak season when produce is at its most abundant and most affordable”. There is a difference in fresh produce than the grocery store variety. In the peak berry season you will find fields that you can pick your own, or if you prefer the farmers will pick for you. Fresh from the field to your kitchen. The Fideldy’s are one family that provides this unique experience. They offer apples, blueberries and make award winning Maple Syrup.
In Itasca County, you will find south of the border ethnic Mexican cuisine at El Patro in Grand Rapids. People are drawn to Grand Rapids because of the abundance of nature. “Where else can you pull up by boat onto a beach, play some volleyball, play in the sand, and have some great tasting thai pizza”, shares Parrington. Zorbaz on the beach is located right on Pokegama Lake so you can come via boat; quite the unique experience.
In Grand Rapids you can experience the place where the locals go and you can experience exquisite white table cloth cuisine at several fine dining restaurants from Forest Lake Restaurant, 17th Street Grille and Cedars Dining. There is a wide variety of dining options to satisfy every appetite and budget.
Come escape, experience and escape to Grand Rapids, it’s in Minnesota’s nature. A special thanks to A+B Productions for producing the short form documentary, Gems of Itasca: The Dining Edition. www.visitgrandrapids.com/dining You can sign up to receive notification of each week’s release at https://www.youtube.com/user/gemsofitasca.


Harvest Home believes healthy food and healthy work helps us to live healthier lives. The produce is shared with those that minister, receive ministry and with the community. Many people who come to the farm for ministry also help in the gardens. It is amazing how we find Jesus in the garden walking and working with us. The gardens are a place we grow in friendship, commitment, skill and love.
You can participate in one or more ways:
Our vision for the gardens is sustainability by using the natural resources the Lord has provided on the farm. We use natural garden techniques and plant many heirloom varieties that add a new level of flavor and nutrients.
Several systems are integrated into the garden designs such as: crop rotation, composting, drip irrigation, seed saving and only using products that are organically accepted. Next year, our guinea hens will be incorporated into the gardens to eat many harmful insects.
Volunteer your time to work in the gardens (i.e. once a week, once a month).
Donate finances for garden and greenhouse supplies.
Pray for the Lord’s abundant blessings:
- For the gardens
- For the gardeners
- For community
- For good health
To volunteer or to find out more about our gardens please contact us at firstname.lastname@example.org


Niagara-on-the-Lake, Canada: The Cutest Town You've never heard of
When I started planning a trip focused on Niagara Falls and Buffalo, New York, I happily discovered a coworker who was living in Buffalo and had great advice. When I asked her about our trip plan, she said, “If I were you, I’d spend more of your time in Niagara-on-the-Lake.” I have to admit, I’d never heard of it.
Niagara-on-the-Lake (or “NOTL” as people refer to it) is an adorable small town in southern Ontario, with delicious restaurants, restored 19th century buildings and more wineries than you can see in a weekend. It’s known for the Shaw Festival, a theater festival that I have to admit we did not find time to attend (next time). And it was less than an hour’s drive from Buffalo.
We spent most of our September Niagara-on-the-Lake time sitting in the sunshine, sipping Canadian wine and beer. And narrowed down many great choices for two fabulous restaurants for dinner.
Trius Winery’s restaurant was my favorite dinner on this trip. The winery sits next to the gorgeous dining room where we were able to watch the sun set over the vineyard. The décor and the entire place is set up to have the most Instagrammable backgrounds you can imagine. The light fixtures in the dining room look like bursting fireworks and there are lots of “posing” areas with cute neon signs. We saw a lot of selfies going on all around us and out in the field of grapevines. Luckily for us, the food and wine pairings lived up to the surroundings.
The meal started with “snacks” which were an adorably sized cup of corn soup and little savory cones of fish mousse, paired with a slightly effervescent wine. The creativity of this course and our fabulous server got this meal off to a great start. Next came a burrata strawberry salad, sprinkled with toasted nuts and a roasted carrot dish with cheese and prosciutto. I chose the halibut with vegetables sitting on top of shrimp in a lovely broth, while my husband had fancy take on steak and potatoes. The desserts were perfectly sized after this array of food – we choose the playful peanut butter and jelly bars with roasted wine grapes and peanut brittle, plus the cheese selection (mmm, goat cheese), partnered with a nutty cake.
It would be hard to compete with the dinner at Trius, but on our second night in NOTL, we enjoyed another great meal, this time in the quaint Old Town area at Treadwell. Whenever we talked to locals and they asked where we were eating and we said Treadwell, the response was, “Well, you can never go wrong at Treadwell.” They were right!
Treadwell calls its concept, farm-to-table, which I would roll my eyes at…but they opened in 2006, so they probably were one of the first to use that term. And everything was fresh and a lot of the menu mentioned the local farms for the ingredients, so they definitely are on point here.
We started with a local tomato salad that had an amazing scoop of basil sorbet that made every bite pop and a generous appetizer of cured yellowfin tuna in a niçoise salad. The second course was a mushroom ricotta gnocchi in a truffle cream sauce and seared sea scallop upon creamed corn with chorizo and chili oil. At this point, we actually could have called it a meal. But we powered on as you would not want to miss a bite at Treadwell. I chose the seared halibut (yes, two nights in a row!) because we you pair something with lobster and ricotta ravioli, I have to say yes. Mike had perfectly cooked pork loin with fingerling potatoes, a Pommery mustard caramel and apples. At this point, I honestly thought I might explode, but thankfully the desserts were not super-sized. Mike got the cheese plate and I picked the dark chocolate and hazelnut tart with buttermilk sorbet.
Because we were not in a hurry to get to a show at the Shaw Festival like the majority of the patrons at Treadwell, we enjoyed a lingering dinner with appropriately attentive slow service (we asked for it and we got it).
After dinner, we strolled down the beautifully manicured flowerpot lined streets to the Prince of Wales Hotel. It was built in 1864 and is well worth a visit to walk through and see the inlaid floors, the stained glass in the lobby and the royal vibes. The Churchill Lounge pub was a wonderful place to people watch and sip an after dinner drink — it felt more like old England than Canada with it sophisticated furnishings.
In between these special dinners, we spent time driving through the vineyard lined country roads and stopping for sips and treats. We enjoyed and recommend these NOTL establishments:
L-R: Enjoying a cozy tent looking over the vineyard at Ravine. Silversmith Brewery is in a vine covered old church. Inniskillin offered a flight, cheese and a great view on a beautiful fall day.
Inniskillin — this is one of the oldest wineries in NOTL, famous for ice wine. Ice wine is made from late harvest grapes that are left on the vine until frozen. Apparently the first time ice wine was created – it was in a last ditch effort by a winery to save the frozen grapes from being trashed. Now people love ice wine and Canada is the largest producer. Ice wine is very concentrated and sweet and pairs perfectly with cheese or dessert. On a Saturday afternoon, the Inniskillin parking lot was jammed with tasters and shoppers. We patiently made our way through and enjoyed a wine tasting sampler and a generous cheese plate, sitting outside on a perfect warm fall day looking over the vineyard.
Garrison House — a gastro pub in the middle of NOTL and the wineries. We had a wonderful snacky lunch of fried mushrooms and sauteed Brussels sprouts along with a Canadian cider. Cider was served on ice in Canada, which I turned out to like. And like everywhere we went, service with a smile and a friendly warm welcome.
Ravine Vineyard Estate Winery — located in St. Davids, this farm and vineyard was on the way between Niagara Falls and NOTL. Known for their pizzas, Ravine was the perfect place to stop for a snack. The giant tented dining area offers a view of the vines, but also keeps families and groups warm and happy on a crisp fall day.
Niagara-on-the-Lake is a perfect weekend getaway and for us, a great way to make our Niagara Falls trip a romantic escape.


But there's one element that can sometimes be overlooked and underestimated in terms to how much impact it can have when its done right.
I present, The Wedding Cake.
She can be a thing of beauty.
She can be, literally, a little slice of heaven.
|Layers of love... and perfection|
But most importantly, a wedding cake is an unofficial decor element, albeit an edible one, and a lot of times, if there's one misstep April and I see, is a wedding cake or dessert that doesn't quite complement or, isn't on the same level aesthetically, as the rest of the wedding. Wedding cakes have come a long, looooong way in terms of flavours, design, embellishments and moreover, wedding desserts have evolved beyond cakes, to include such options as cupcakes, macarons, designer eclairs, even artisan cheese wheels!
A macaron wedding dessert to tempt and tease
Macarons AND eclairs? I'm IN!
|Not as sweet, but still a treat - a cheese (wheel) cake|
I'm not sure if it's because other wedding details overshadow it, or is it because I absolutely LOVE cake and desserts, but I wanted to share a post about a cake baker who is elevating the humble and woefully overlooked wedding cake to major star status! Ron Ben-Isreal is single-handedly returning wedding cakes to the main stage, re-imagining what makes an unforgettable cake, introducing new ways to decorate and personalize them and touches on just why the wedding cake should be given serious consideration!
*~Wedding Cake Masterclass: The Artful Importance of a Wedding Cake!
If there are two takeaways from this PDA (Perfect Dessert Appeal) to be had, they would be:
1) Treat your wedding cake like an important member of your decor family and let your cake be an edible, visual extension of your day; and
2) I love wedding cake. Please send your unloved or unclaimed slices my way!
Wishing you a day as limitless as you are~
Lisa and April


Teaching Your Child to Eat Healthy
Kids easily get hooked on junked food, and we can see why. Who doesn’t like a good bag of potato chips every now and then? While snacking junk food isn’t bad, too much of it can negatively affect your child’s overall development.
Creative Beginnings is here to share a few handy tips you can use to improve your child’s diet:
- Focus on their overall diet instead of specific food. Choose food that is as close to its natural form as possible.
- Be a role model. We encourage healthy eating here at our child development center, but as a parent, your toddler will be more inclined to follow your example.
- Use familiar fruits and greens. Your toddler will have heard of certain vegetables and fruits from their day care in Myrtle Beach, South Carolina. It’s easier to convince a child to eat something they’re already familiar with.
- Get your kids involved. Allowing your kids to take part in making the grocery list and cooking the meals informs them of what ingredients are good for them and which ones to avoid or eat less of.
Our childcare services in South Carolina is always looking after our students’ wellbeing. If you need more child-rearing tips, follow us on all our social media platforms!


Fast food giant Burger King (BKC) Burger King Holdings, Inc., through its subsidiary, Burger King Corporation, engages in the franchising and operation of fast food hamburger restaurants. Burger King also offers soft drinks and other food items. As of August 23, 2006, it operated approximately 11,000 restaurants in 65 countries worldwide. The company was founded in 1954 and is headquartered in Miami, Florida.
While Burger King (BKC) has jumped a up to 41% in the second quarter, and has declared it's first ever dividend as a public company. Check out the Stock Chart for Burger King (BKC)
Also you must notice that Burger King is currently the #2 burger chain, only to be behind McDonald's (MCD). And how can you like but like those Burger King commercials, but not only that. Though the fact that they had the best selling video game of the holiday season with the Xbox game collection they offered this past Christmas selling 3.2 million copies.


Welcome to Smitty's Food Waste Recycling Services Outreach Program. We are a unique recycling organization that runs a Comprehensive Waste Reduction Program. Environmental Stewardship is our business practice.
In conjunction with Smitty's Hog Ranch, Smitty's Food Waste Recycling Services does its part in reducing "Greenhouse Gas Emissions" through our unique recycling efforts. We recognize that our food waste diversion program and waste management practices is fundamental to the health of all living organisms including humans.
Our unparalleled service offers a cost savings and provides a dynamic opportunity both economically and environmentally for small and large restaurants, food retailers, caterers and culinary businesses. We look forward to serving you!
Smitty's Food Waste Recycling Services
23233 N. Jacktone Road
Acampo, CA 95220
Call: (209) 367-3642
Email us: email@example.com
Photos at Smitty's Hog Ranch where Yorkshire Hogs/Pigs are fed a variety of grains and processed food waste and food scraps. The animals are raised in a healthy and sanitized environment.
The Hogs/Pigs at Smitty's Hog Ranch are raised in fenced yards with plenty of fresh air and sunshine. The hogs have access to grazing in a large open pasture space, they are self-fed and get plenty of exercise.
We use sound management practices to keep our facilities clean and healthy. All of our livestock animals are raised in a natural environment and have the freedom to express their natural behavior.


Ella – August 13, 2018
I love to bake but have never exactly mastered the light, flaky crust of the Danish pastry I grew up enjoying. Recently, at The Danish Home’s Summerfest event, the Women’s Auxiliary hosted their annual tent, selling the Danish Kringle and other Danish sweet treats they lovingly make by hand. This is one of the most popular attractions and a treat visitors and residents alike look forward to all year. These women have clearly perfected the art of Danish desserts.
I got to wondering how the “Danish,” a term used often for a delicious pastry, became synonymous with Denmark. It’s like saying you are going to “Google” a question, even if you use another search engine. Many will say they want a Danish, using it as a general word for a tasty pastry.
Just as it is often questioned whether Chicago is really home to deep dish pizza, there is some uncertainty surrounding the birthplace of the Danish. Turns out, it actually has its origins in Austria. Flaky, buttery dough with fruit, custard, cinnamon, jellies and other special treats in the center was brought to Denmark from Vienna in the 1850s.
Apparently, Danish pastry makers went on strike, and waiting for them to return was not an option. Other bakers were brought in, but because they didn’t know the Danish traditions, they used their own recipes. These recipes became popular throughout the country and remained a favorite even after the strike was over. That is the reason they are referred to as Viennese (wienerbrød) in Denmark.
I also found out that the Kringle is traditionally pretzel-shaped and reminiscent of the royal crown, a symbol that is hung outside bakers’ shops. In fact, the baker’s guild in Denmark is now the only one in the world with official authority to display the crown as part of their baker’s guild trade symbol. But those of us from the Midwest are more familiar with the oval shape. Racine, Wisconsin, where the oval Kringle is very popular, was once home to more Danes than anywhere else in the U.S.
Kringle ingredients are very simple, but I think the most interesting discovery I made along the way is that the dough is folded many times, some say as many as 27 or more. This labor-intensive process sometimes takes days, with as many as 30 layers. It requires slow rolling to get the pastry thin and thin layers of butter in between the yeast-raised dough. I have trouble slowing my roll and tend to move full steam ahead into whatever project I am working on. This is my biggest hint as to why my Danish pastries don’t come close to matching the light, flaky goodness I experienced at Summerfest.
Many were sad when Swedish Bakery in Chicago’s Andersonville neighborhood closed after 88 years, but there has been a revival of its famed green princess cake. A new bakery that opened in the neighborhood this past spring, Lost Larson, offers pastries from around the world but made sure to retain the princess cake, green marzipan and all, as an homage to the beloved Swedish Bakery. The green princess cake is a staple at special occasions for many families, including mine. A slice of princess cake reveals a soft sponge cake, a layer of raspberry filling and pastry cream, and whipped cream. My mouth is watering as I write!
The thought of princess cake also reminds me of the raspberry roll cakes we used to offer as a treat when my mom entertained guests. These yummy cakes were swirled through the center with raspberry filling and sprinkled with powdered sugar.
I am so grateful that these recipes have been handed down through the generations. But I realize some of the art that has been lost is taking the time and patience to make something special with love that reflects your heritage and those who came before you. So, when the weather begins to cool in the weeks ahead, I may get out my butter and powdered sugar and take my time creating something worth waiting for.
This recipe nets two Kringles (serving 10-12 each) and will require time and patience. Enjoy!
Prep Time: 1 hour
Cook Time: 20 minutes
1 package active dry yeast
1/4 cup warm water (110 degree F. to 115 degree F.)
1/2 cup cold butter
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup warm milk (110 degrees F. to 115 degrees F.)
1 egg beaten
Nut Filling (recipe follows)
Glaze (recipe follows)
2 tablespoons chopped pecans or walnuts
In a small bowl, dissolve yeast in warm water.
Using a pastry blender or two knives, in a large bowl, cut butter into flour and salt until particles are the size of small peas. Add yeast mixture, sugar, warm milk, and egg; beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours.
When ready to use, remove from refrigerator. Punch dough down and divide in half; return other half to refrigerator. On a well-floured board, working quickly before dough softens, roll into a 15 x 10-inch rectangle, approximately 1/4 to 1/2-inch thick (if dough gets too warm from handling, return to refrigerator).
Spread half of the prepared Nut Filling down the center of the rolled-out dough rectangle in a 2-inch strip. Fold sides of dough over filling, overlapping 1-1/2 inches; pinch edges to seal.
Oval Shape: Form roll into a circle and pinch ends together. Place seam side down on a large greased baking sheet. Repeat same process with remaining dough and filling. Cover and let rise in a warm place for 30 minutes or until double in size.
Pretzel Shape: Lift the filled roll from both ends firmly and center the middle of the roll onto the baking sheet as if you were forming a circle. Pull the ends of the roll so that they make a cross above the roll, then pull the ends down and tuck the ends under the top part of the roll so that the ends stick out from under the roll.
Cover the dough and let rise in a warm place approximately 30 minutes or until double in size.
Preheat oven to 375 degrees F.
After the dough has risen, bake approximately 20 minutes until golden brown or when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer. Remove from oven and let cool for 15 minutes.
Spread prepared Glaze over the warm Kringle. Sprinkle with chopped pecans or walnuts. Serve Kringles warm or at room temperature.
To re-warm, preheat oven to 300 degrees F. Slide a whole, uncut Kringle onto a baking sheet lined with aluminum foil. Cover loosely with a large piece of aluminum foil and heat for 12 to 15 minutes. Remove from oven and remove aluminum foil before slicing.
1 1/2 cups finely-chopped pecans or walnuts
1 cup firmly-packed brown sugar
1/2 cup butter, room temperature
In a large bowl, combine pecans or walnuts, brown sugar, and butter.
1 cup powdered (confectioner’s) sugar
4 to 5 teaspoons water
1/2 teaspoon pure vanilla extract
In a medium bowl, combine powdered sugar, water, and vanilla.


AllGood Cafe is comfortable, homey, and eclectic, and it serves up a robust menu with fantastic eats. It’s definitely a labor of love for owner Mike Snider, whose slogan “it’s like going to Austin without having to pass through Waco” is evidenced by floor-to-ceiling memorabilia of Texas music. AllGood is famous for its breakfasts but it’s also open for lunch and dinner most evenings. Come down on Thursday through Saturday nights to hear live music while chowing down on some of the best chicken fried steak in DFW.
DART Rail Line / Bus Route:
- Red, Blue, Orange or Green Line to Baylor University Medical Center Station
DID YOU KNOW...
The AllGood Cafe's mismatched coffee cups were all donated by friends and customers.


It's a quick and simple recipe, as hummus recipes usually are, and has a nice little kick of olive that isn't overwhelming.
- 1 can chick peas, drained and rinsed (try to get the chick peas that just have water and chick peas, with no other ingredients listed.)
- 3-4 cloves of garlic
- 2 tbsp tahini
- 12 black olives (or olives of your choice). If you want more of an olive flavour, use more - I found that for this amount of hummus, 12 did the job nicely!
- Salt of choice, to taste (I used about 1 tsp)
- 1-2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar (normally I'd use lemon juice for hummus, but the apple cider vinegar really helps with bringing out the flavour of the olives)
- 3 tbsp nutritional yeast
- Puree all ingredients in a food processor or a high-powered blender.
- Eat, and enjoy! :) (See? I told you it was easy...)
|The ingredients, in all their glory!|
|Drizzle with a little bit of evoo, and top with an olive. <3|


Saturday, 11 July 2009
* 10 Crab legs or several hard -shell crabs Shrimp paste, prepared as -for Shrimp on Sugar Cane
* 1/4 c Vegetable oil
* 1 Clove garlic
* 1/2 Fresh hot red chili pepper -or 2 dried
* 2 ts Heaping, granulated sugar
* 1/8 Fresh lime
* 2 tb Fish sauce (nuoc mam)
* 2 1/2 tb Water, more if necessary
Crab claws, alone, are sometimes available in fish stores. If they aren't, boil several hard shell crabs and use the claws; you can use the bodies in many other dishes.
The crab claws in fish stores are already partially peeled and serve not only as a handle but are edible as well. If you prepare your own claws, peel the upper section around which you mold the shrimp paste.
Boil the crab legs or crabs for about 10 minutes, then drain and cool; remove the claws from the crabs, if using, and reserve the bodies for another purpose.
Have the shrimp paste ready; preheat the oven to 350F.
Pour the oil into a bowl. Dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste. Mold it into an oval around and halfway down the crab claw, covering the part of the claw where it was attached to the body; this will leave a claw tip extended to serve as a handle. Place the claws on a baking sheet and bake in the preheated oven for 30 minutes.
Serve with Nuoc Cham and watercress.
NOTE: In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare it this way, cook for 10 minutes on each side.
NUOC CHAM Directions:
This exciting sauce is almost always served at Vietnamese meals, just a Westerners serve salt and pepper. It's base is nuoc mam (bottled fish sauce). Freshly prepared, it is a constant delight, and so addictive to Western palettes that it will appear with meals other than Vietnamese. To best appreciate the results of its superb blending qualities at the table, use it sparingly at first, gradually adding more until the result is just right for your palate.
Peel the garlic. Split the chili pepper down the center and remove the seeds and membrane. Cut into pieces and put into a mortar, together with the garlic and sugar. Pound into a paste. Squeeze the lime juice into the paste, then with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.
If you find this a trifle strong at first, dilute it with an additional 1/2 tablespoon of water.
1 kg Beef shin bones
350 g Gravy beef
5 cm Fresh ginger, thinly sliced into 2 in length
1 teaspoon Salt
2.5 liters Water
6 Black peppercorns
1 Cinnamon sticks
6 Coriander seeds
2 tablespoons Nuoc cham sauce
400 g Thick fresh rice noodles
150 g Rump Steak, thiny sliced
3 Spring onions (scallions), finely chopped
1 Medium onion, very thinly sliced
Place the bones, gravy beef, ginger, salt and water in a large pan. Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.Skim off any scum that forms on the surface. Add the peppercorns, cinnamon, cloves, coriander seeds and nuoc cham sauce. Cook for another 40 minutes. Remove the gravy beef and set it aside to cool. Drain the stock, reserving all the liquid and discarding the bones and spices. Return the liquid to the pan. When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside. Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart. Drain the noodles well and divide them among large individual soup bowls. Arrange the toppings on a platter in the centre of the table. Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles. Ladle the boiling stock over the top, sprinkle over the spring onion (scallion) and onion slides and serve. Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.


Love preparing your meals in advance?
Meal prep is a great way to save money on your food shop, save time, and sustain a more balanced diet.
And if you’re taking part in Veganuary this month, have already gone plant-based or just want to add some variety into your diet, these vegan meal prep ideas will satisfy your cravings in the healthiest way.
From breakfast to dinner, we’ve covered it all.
BREAKFAST INSPO: TOFU SCRAMBLE
- Crumbled extra-firm tofu. If the tofu is too soft, it will fall apart as you cook it.
- Almond milk - For moisture.
- Nutritional yeast - It adds colour and a savoury flavour.
- Dijon mustard - For a sharp, tangy flavour.
- Turmeric - Gives the scramble its sunny hue.
- Cumin, onion and garlic - For adding a sharp, aromatic flavour.
- Salt and pepper to season.
- Olive oil.
- Whisk together the almond milk, nutritional yeast, dijon mustard, garlic spices and salt in a small bowl. This mixture will give the scramble its bold flavour and soft texture. Set it aside while you start to cook.
- Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook until it softens. Then, stir in the crumbled tofu and cook until it’s warmed through - approximately three to five minutes.
- Reduce the heat to low and stir in the almond milk mixture. Cook for a further three minutes, stirring occasionally. Turn off the heat and season to taste - we recommend a big pinch of salt and several grinds of black pepper.
To serve, feel free to experiment with ingredients you already have or whatever tickles your taste buds. Here are a few ideas to get you started:
- Avocado. Slice it and serve it on the side or mash it with lime and salt to make a quick guac.
- Sautéed greens, such as kale or spinach.
- Roasted veggies. If you have some leftover roasted veg, toss them with your tofu scramble for a veggie-packed breakfast!
LUNCH INSPO: CHICKPEA BUDDHA BOWL
- A choice of veggies. We recommend: carrots, kale and radish, but feel free to use any fresh veggies you have to hand.
- Whole grains. This recipe uses brown rice.
- Protein. We’ve used golden chickpeas, for which you’ll need olive oil, garlic, cumin seeds, chickpeas, turmeric powder, salt and pepper.
- Toppings. This is your opportunity to get creative! Spring onions, sliced chilli, watercress and sesame seeds are a winning combo. You can also add avocado to boost the healthy fats and fibre.
- Dressing. A creamy turmeric tahini dressing is the perfect pairing!
- With a sharp knife, carefully slice the radish into thin rounds and cut the carrots into bite-size batons.
- Cut away the woody stalk from the kale and soften the leaves. You can do this by boiling the leaves in water for a few minutes or by massaging the leaves in a large bowl with olive oil and lemon juice until soft.
- Cut the avocado in half and remove the pit. Then, peel away the skin and slice into wedges. To keep it from browning, squeeze lemon juices onto the slices.
- To make the golden chickpeas, warm extra virgin olive oil in a large pan over medium heat. Add the garlic and onion and cook until golden and fragrant. Then, add the cumin seeds and toast for 30 seconds. Next, add the turmeric powder and drained chickpeas. Season with salt and pepper and cook until the chickpeas are golden with crispy edges.
- To serve, add a serving of rice, chickpeas, kale, carrots, radish and avocado. Top with sliced green onions, chilli slices, sesame seeds and watercress. Drizzle with turmeric tahini dressing and enjoy!
HOW TO STORE
These meals are best kept in an airtight container in the fridge and enjoyed within four to five days. Keep the dressing separate and add when you’re ready to eat. The avocado is best stored separately, but it will begin to brown quickly, so it’s best sliced fresh right before each meal.
DINNER INSPO: LENTIL CHICKPEA CURRY
- 100g lentils
- 1 tin chickpeas
- 2 tins coconut milk
- 6 garlic cloves, peeled and chopped
- 3 tbsp yellow curry paste
- 1 onion
- Coconut oil for frying
- Salt and pepper to season
- Lemon juice
- 1 chopped bell pepper
- 2 tbsp cashew butter
- Tandoori spice cashews
- Heat a large casserole dish and use a bit of coconut oil for frying the onions and garlic. Do this for at least three minutes before adding the coconut milk, lentils and yellow curry paste. Then, cook for no longer than 20 minutes.
- Five minutes from the end, add the chickpeas.
- Choose your optional extras and tailor your curry to your liking.
HOW TO STORE:
Allow to cool before refrigerating and store in an airtight container for up to four days.
SNACK INSPO: NO-BAKE PEANUT BUTTER BALLS
- Peanut butter - You can use smooth unsalted peanut butter or crunchy peanut butter, but just make sure it’s made with 100% peanuts and no added oil.
- Peanuts - Roasted unsalted peanuts give an extra depth of nutty flavour and a bit of crunch!
- Dates, pitted - These give the peanut butter balls a natural caramel-like sweetness. Use Medjool dates for extra softness.
- Rolled oats - For an extra boost of protein and fibre.
- Cocoa powder - For that extra decadent chocolate flavour!
- Place the dates, oats, cocoa powder, peanut butter and roasted peanuts in a food processor and pulse until combined. If the mix is a bit dry, you can add a couple of tablespoons of water to make it a bit stickier.
- Divide the mixture into 16 equal parts and use your hands to roll them into one inch balls.
- Place the balls into the fridge to firm up for about 15 to 30 minutes.
HOW TO STORE:
They store well for a week in the fridge in an airtight container. They also freeze well for up to two months. Thaw overnight in the fridge prior to eating.
Ideal for work, travel and on those days when cooking is at the bottom of your priority list, these vegan meal prep ideas offer great variety - and taste - without the faff.
For more vegan food inspo, check out The Best High-Protein Vegan Foods, and keep your eyes peeled for more delicious vegan recipe ideas later this month.


It’s nearly Pancake Day and I’ve been avidly testing out my pancake recipes. Actually, who am I kidding? I love pancakes and we eat them nearly every weekend! While plain pancakes are great, I love adding different ingredients to them to give them a […]
Tag: healthy eating
I’m still on a pumpkin kick, adding it into as many dishes as possible to fully capture that lovely autumn feeling. They’re such an amazing vegetable, full of energy producing B vitamins, immune boosting zinc and fibre for your digestive system. And the seeds are […]
I love making pancakes on the weekend. Something about the ritual of measuring out the ingredients and gently stirring, folding and mixing them all together is so calming to me.
My son loves his weekend pancakes and I now have the challenge of creating new recipes to keep things fresh and exciting and educating his palate with new flavours.
It’s fall and the shops are replete with pumpkins, which made me feel a bit homesick. Actually, I’m pretty sure the homesickness started around Canadian Thanksgiving when M made a butternut squash and pumpkin pie to celebrate. Nevertheless, I put together this pumpkin pancake recipe to celebrate this amazing ingredient.
What you need:
180g chestnut flour (you can also use wholemeal flour instead!)
1/4 tsp baking soda
2 large free-range eggs
250ml almond milk (or organic whole milk, if dairy works for you)
3 tbsp fresh pureéd pumpkin
1 tsp ground cinnamon
10-15g melted butter
How to make it:
- Sift the chestnut flour, baking soda and cinnamon into a medium sized bowl and stir until the ingredients are combined.
- Crack the eggs and separate the egg yolks and whites, setting the yolks aside.
- Whisk the egg whites until they are frothy. This is key for really fluffy pancakes!
- Slowly fold the milk into the dry mixture, then add the egg yolks and pumpkin.
- Add the butter and stir.
- Slowly fold the egg whites in the mixture until the egg whites can no longer be seen. Do not over fold!
- Leave the batter to stand for at least 10 minutes so the milk and baking soda have enough time to interact.
- After 7 minutes, warm up your cast-iron pan on medium heat. After a few minutes, add a tablespoon of your oil of choice and make sure the bottom of the pan is completely covered.
- Turn the stove down to medium-low heat. Cast-iron pans conduct heat really well, so a little heat goes a long way.
- Use an ice cream scoop to drop the batter in. I like to make pancakes on the smaller side so they are easier to flip.
- Once bubbles start to form on the edges of the pancakes (normally after a minute or so), flip them over. Chestnut flour tends to cook a bit faster than wheat flour so you’ll need to keep a close eye so they don’t burn. I learned this the hard way!
- Once you’ve made all your pancakes, top with the toppings of your choice. I like toppings such as fresh fruit, compote, dried coconut, chopped nuts and cacao nibs.
This isn’t a trick question! The NHS recommend at least 5 portions of fruit and veg per day and a recent study by Imperial College London went all the way up to 10 portions per day. Does that sound like a lot? […]
Aside from their significance as a major plot point in the Harrison Ford – Rachel McAdams film, Morning Glory, frittatas are one of those recipes that everyone seems to have their own little twist on. And why not? Their versatility means that even the newest of cooks can make a lovely frittata.
What you need:
At least 10 large free-range, organic eggs (the more eggs you use, the denser the frittata will be – no bad thing!)
Vegetables of your choice – I chose 1 cup of collard greens and 1 tomato for my version
Protein of your choice – I used 1 cup of diced chorizo in this recipe, but have also liberally used shredded pork, chicken and beef, as well as many varieties of cheese in the past
Chopped herbs of your choice – I used 1 sprig each of fresh thyme and rosemary
Salt and pepper
1 tbsp olive oil
How to make it:
1. Break all the eggs into a bowl and beat them together, until all the yolks and whites have combined.
2. Add your chopped veg, protein and herbs to the egg mixture and stir until everything is combined.
3. Turn on your oven to 175C.
4. Add the olive oil to your non-stick pan, making sure that there is a light coating of oil across the pan and turn on the stove to low-medium heat.
5. Pour the frittata mixture into the pan, stirring so that all the veg and protein ingredients are evenly distributed. Use the tomatoes to create a nice pattern on the top of the frittata.
6. Leave to cook for 5 minutes or until the edges of the frittata start to crisp up.
7. Remove the pan from the stove (not forgetting to turn it off!) and place it into the warm oven. Let it cook for 20 – 25 minutes, or until the frittata is firm to the touch and there are no runny areas around the top.
8. Remove from the oven. Using a pallet knife or something similar, lift around the edges of the frittata so that it is easy to slide out of the pan, on to a plate.
9. Let cool for 5 minutes and enjoy!
This week, a prominent doctor in the UK talked about the need to reduce the 5-a-day fruit and vegetable intake recommendation because it was ‘unrealistic’ for low-income families to achieve this. She says that lots of families may struggle to afford the recommended amounts and that […]
I’ve been on a massive pancake kick recently. It’s probably because I associate pancakes with the comfort food of my childhood and right now, I seem to like the idea of getting a bit of comfort through food. Analyse that how you will. Other […]
There’s been a lot of chatter in the media this week about the end of ‘clean eating’, with many disavowing this term, saying that it has led to a rise in disordered eating and anorexia.
The denouement of the majority of these pieces tend to call for moderation and for more healthy eating.
I will always applaud anything that helps people get to grips with what and how they eat.
It seems to me as health professionals, that we’re suffering from terrible reductionism when it comes to advocating for better quality eating. On one side, there are those that are demonising whole food groups (i.e. ‘all wheat/sugar/dairy/etc/etc is bad’) and the other side, proclaiming the answer is to simply eat a healthy, balanced diet. Both extremes are very reductionist and don’t offer the nuance that people need. But nuance doesn’t sell newspapers / magazines / books, doesn’t it?
What if you don’t know what eating healthy actually is and what it means for you? What if you’ve picked up the first Deliciously Ella book because everyone was talking about it and you thought it might teach you a few healthy eating tips and tricks? Are you now a part of the clean eating brigade (how I hate that term)?
I’ve discussed this topic before on the blog. The rise of the concept of clean eating isn’t a bad thing. Becoming more aware of what you put into and onto your body is good – we could all benefit from mindfulness when it comes to the way we eat. And with everything, there will always be individuals who have no brakes and take advice and concepts to their limit.
Equally, there will always be charlatans who peddle bad advice. Rather than blame the clean eating bloggers and instagrammers, surely asking people to take some agency around what they put into their bodies isn’t a big ask? Just as we ask people to educate themselves in other areas of their lives (finance is an area that comes to mind), it is not outrageous to expect people to give themselves a broad education into the benefits and drawbacks of the food they feed themselves and their families and to look at what they see on TV and in newspapers and magazines with a critical eye.
I firmly believe that we need to start thinking about food in terms of how nutritious it is. ‘Healthy’ is such a empty, almost meaningless term. Nutritious – the vitamins, minerals, protein, carbohydrates, fats in food – is more meaningful and has tangibles that can be referenced.
And what about flavour? Nutritious and flavourful aren’t mutually exclusive. Just as there’s pleasure in eating rich, indulgent foods, there’s also a lot of pleasure in eating nutritious, flavourful foods. The pleasure of eating these foods should ideally last from the moment of anticipation when you first put it in your mouth through to the lovely feeling of satiety when you’ve finished the meal.
Oh, one last thing. Get rid of the guilt. Enjoy the food you do eat and find pleasure in the making and eating of nutritious, flavourful meals.
We’re into the dog days of summer and the weather has gotten exceptionally warm here in London. No complaints here – I adore hot weather and any opportunity to spend some time getting some vitamin D. Happily, my enforced furlough at work has coincided with […]
It’s FINALLY summer here in London and I’ve been experimenting with some fun warm weather recipes. You know, the type of food that you want to eat when the temperature rises and you desperately need to cool down.
I made this ice lollies at the weekend in less than 10 minutes (not including freezing time!) and they went down a treat.
What you need:
1 cup strawberries, washed and hulled
1/2 cup raspberries, washed
150ml coconut water (I like Rebel Kitchen)
3 medium-sized fresh mint leaves, chopped (You can use 1/2 teaspoon of dried mint if you don’t have any fresh mint)
Ice lolly moulds
A freezer (!)
How to make it:
- Wash and hull your strawberries, then drop them into your blender cup. I use my Nutribullet for this, but a hand blender or Magimix would work just as well.
- Add the washed raspberries.
- Pour in the coconut water.
- Add the fresh mint.
- Blend until strawberries and raspberries are smooth.
- Pour into your ice lolly moulds and freeze. Depending on how cold and full your freeze is, the lollies will be ready in about 2-4 hours.
- Save the leftover mixture for more lollies or use it in your morning smoothie!
As you can probably imagine, I’m not a huge fan of off the shelf cold remedies you might find in your local Boots or Superdrug. I always prefer a natural remedy whenever possible.
A few weeks ago when I was fighting a little cold, I bought a few turmeric tonic shots from my local Planet Organic. As effective as they are, they can be rather pricey at £3.50+ for a 50ml bottle.
Here’s my recipe for a quick little homemade tonic that will help boost your immune system and help those natural killer cells do their job of getting rid of bad bacteria and pathogens.
I’ve included a good dose of ginger for the lovely zing and the zinc, a mineral that is better at boosting the immune system than vitamin C. The turmeric in the recipe is packed with curcumin, an phytonutrient that has anti-inflammatory and antibacterial properties.
Oil of oregano is an incredibly powerful antioxidant, with important antiviral, anti fungal and antimicrobial properties through carvacrol and thymol, its active ingredients. I get my oil of oregano from Zane Hellas, a reputable Greek company. If you use oil of oregano, do not give this to children, as they cannot ingest essential oils.
What you need: (makes 2-3 servings)
1-2 lemons, cut in half and juiced
1/2 thumb fresh ginger, roughly chopped
1/2 thumb fresh turmeric, roughly chopped
a dash of cayenne pepper
1/4 teaspoon coconut oil
3-4 drops of oil of oregano
20 – 30mL water to dilute the mixture, depending on preferred strength and taste (for me, the stronger the better!)
How to make it:
- Juice the lemons into a cup, using a strainer to catch the seeds. I go old school and do it by hand. Remove the seeds and add the pulp back into the mixture.
- Add the ginger, turmeric, cayenne pepper, coconut oil, oil of oregano and water
- Blend for 30 seconds, or until the turmeric and ginger are not longer visible
- Pour half of the mixture into a cup and down the hatch!
- Store the rest in a glass container in the fridge for up to 5 days.
What are your cold remedies? I’d love to hear what your tried and true recipes and tricks are!
Are you the kind of person that gets sick more often than others? Your immune system could likely use some support. Maybe there is an underlying issue, especially if you also have asthma, eczema or allergies. Is this you? I invite you to book in for a free introductory session with me to talk through your health and wellbeing.


Always enjoy a visit to the Weston Tavern. Good food, good service and not too expensive
Fantastic pub, food is superb and the service is excellent.
Delicious breakfast this morning. Hot pancakes for the wee ones. Food and service was first class. Omelette was lovely followed by a freshly baked danish pastry Excellent value.
Lovely friendly place with wonderful food. Good varied menu with excellent service. They certainly deserve the award for Best Independent Bar in Scotland as well as being runner up for the Best Family Restaurant.
Fab food, fab gin menu. The owner is excellent with kids and makes you feel relaxed and welcome with your children
Had a fantastic meal on Valentine’s Day. We both loved all three courses & the value was superb. We stayed on in the bar until closing time - great atmosphere, craft beer for my other half & free credits on the jukebox! As always, amazing food & hospitality. So proud the Weston is in our wee village. Well Done & thanks to everyone for a great night. Special thanks to Corrie in the bar for always having the biggest smile on her face!
Absolutely loved my meal tonight from the valentine menu with a complimentary glass of bubbly and the meal included a bottle of wine. Very reasonably priced as well. The food is first class and the staff are very friendly and polite.
Twenty six of us had a lovely meal here just before Christmas. I pre-ordered the meal. We had a super meal served by John’s lovely staff. Can’t praise John his staff and the meal highly enough . Thank you .
Great food, atmosphere and staff. Highly recommended
Went today for the first time , both meals were amazing and the service was really good too x will definitely be back


I have been making this blog for the last four years, and I love making food posts.
In fact, I think I’ve been doing it better than most bloggers.
I think it’s really important for us to eat and be healthy and active, because that’s the only way we’ll be able to thrive.
So, every now and then I do a post about nutrition, and a few years ago I was thinking about what I could do with that information, and the topic of nutrition came up.
I was kind of curious about what nutrition is, so I did some research on the topic.
I found a really great article on the website of a company called the Nutrition Institute, which is the largest food and nutrition company in the world.
It was a really good read.
It talks about all of the different types of nutrients in food, how they interact with each other and how they affect different organs and different organs systems.
The first thing I wanted to do was figure out how many calories each type of nutrient has, and that’s really the hardest thing to figure out.
There are lots of different ways to calculate calories, but for me the easiest way is to look at the calories of food.
You can look at a recipe and see how many grams of carbohydrates and protein it contains, but you can’t figure out the total number of calories.
So if you want to know how many kcal per gram of carbohydrate, you have to do some math.
I have no idea what the calories are of a lot of foods, but I do know how much carbs and protein they have.
For example, if you were to eat a burger with two hamburgers, the calorie count is 100 grams, and for protein, the amount of protein is 3 grams.
The amount of carbs and the amount are 2 grams each.
So for a burger that has a calorie count of 100 grams and 1 gram of protein, you’re getting 50 grams of carbs, 4 grams of protein and 1 calorie.
But what I found out is that you need to add up all the other nutrients and add it all up, so you’re actually going to get more calories.
And that’s what the Nutrition Guide is about.
It’s about measuring all of these different kinds of nutrients together, because there are different ways you can get to them.
The way I calculate calories is this: the total amount of calories in a serving of food, or grams.
I use grams because that gives me a lot more options, because I can get a lot less information about what each food contains.
I also think it helps me get to the nutrition of each food.
For instance, if I wanted a hamburger, I would go to a place like McDonald’s, which has a lot, and then look at how many carbs, how much protein and how many vitamins and minerals it contains.
For a hamburger, the protein and the vitamins and the minerals would be about the same as a hamburger, so that would be an option.
So you can look in the Nutrition Guides and look at all of those.
You get all of that information and then you can start to figure it out.
You might also want to look into the nutrition labels.
They give you a lot for a certain amount of a nutrient, but if you look at those, you can see where it is in the food, and you can use that information to figure things out.
For an example, look at this recipe for a hambrecht.
The calories are 4 grams for a medium-sized hamburger.
I’m going to look on the Nutrition Reference Guide and see what the nutrition label says about the medium-size hamburger for a serving size of four, and in that case, it would give me 4 grams per serving, which gives me 500 calories, and 500 grams of carbohydrate and 2 grams of fat.
So the calories from that meal are about 500 calories and 500 gram carbohydrates.
I want to get a calorie per gram, and so I go back and look in my Nutrition Guide, and it gives me 4.5 grams, which means I’m getting about a quarter of a calorie, or about 250 calories.
Now, that’s about as much as I would eat on a regular day.
The next thing I want is how much calories are in a cup of water, and how much is in a gallon of water.
That’s easy to figure.
The Nutrition Guide gives me 8.5 ounces of water per cup.
That gives me about 150 calories, or 150 grams of water and 200 grams of sugar.
So that’s all you need for the recipe.
Next, look up how many of the nutrients are in the ingredients.
I like to do that by looking up the ingredients, and doing a little math, and making sure I’m not missing anything.
So I want those foods to have these specific nutrients, and they should have these different types.
And then I want the total nutrient count for the food to be


Frequently Asked Questions
How much food should I expect to get in my Share?
This depends on the box you chose. A farm share has between 7-12 items, a BIG box has between up to 18.
What kind of food is in the box?
We support local farmers who use healthy and environmentally-friendly practices. Our produce farmers use only minimal amounts of spray, and the products used are approved for organic use or are contact-only sprays. Our livestock farmers raise their animals on pasture without antibiotics or growth hormones. Some are given nutritional supplement in the form of grain feed. Feel free to ask us about the growing practices of any specific vendor. We are happy to answer any questions!
How often do I receive a box of produce?
You can choose to receive a box weekly or bi-weekly.
What if I don’t eat pork for example?
We recommend that, if you have specific dietary restrictions, you opt for a Custom Share so that you can substitute things you do not eat.
What happens to my share if I go on vacation?
If you login to your account you will have the option to place a hold for a period of time. Enjoy your vacation!
Can I opt out of the Crop Box program?
Yes! You can opt out of the program at any time just send us an email or give us a call.
Can I make my place a drop off point?
Yes you can. In fact there are some benefits for you if you do. Sign up 5 people for your location and there will be no delivery fee.
Do I Return My Box?
Yes, we ask that you do return your box when you pick up your next Crop Box at your pick up location. Please keep the plastic liner and we will replace it with a new, clean liner. This addresses our strict food safety requirements. Each person has been allotted 2 boxes. We are charging a fee of $15 for any boxes not returned, $5 for an unreturned ice pack, $5 for an unreturned insulated liner.
How does a Build Your Own Box work?
This one is a completely customizable box. You can choose exactly what you want in your Crop Box by choosing what you want through the “Online Farmers Market.”
Do you offer home delivery?
We offer home delivery in selected areas. Our delivery fee is $10 per delivery.


On September 6th 2023, a workshop was held in Porto, Portugal and organized by SHINE. It brought together seven participants aged over 55 years. The primary objective of this workshop was to capture their valuable insights and perspectives on key outcomes of the GreenerAge project: the compendium, the platform and the trainer manual.
The platform and compendium cover a range of essential themes, including climate change, sustainable food consumption, responsible water usage, sustainable energy practices, eco-friendly transportation, and more.
During this workshop, the focus was on sustainable food consumption. Participants engaged in a lively discussion, sharing their individual perspectives on what constitutes sustainable food consumption, the environmental impacts associated with food choices, and practical tips for adopting more sustainable eating habits. Notably, concepts like seasonal and organic fruits and vegetables were highlighted, along with discussions about the environmental consequences of practices like super-intensive agriculture and planting non-native foods.
As for practical tips, the group touched upon the idea of gardening, which some found to be quite challenging. Subsequently, participants explored the compendium and the platform, both of which received overwhelmingly positive feedback. Many participants appreciated the simple and actionable tips provided by these resources, which prompted them to consider new ways of living more sustainably. Regarding the platform, participants liked the inclusion of information explaining the environmental impacts associated with unsustainable food production and consumption, including the use of informative infographics. Some suggestions were made for the platform, such as adding more images. The overall feedback from the workshop, which was structured according to guidelines from the trainer manual, was highly positive. Participants expressed their appreciation for the engaging and interactive approach to knowledge sharing.
It’s noteworthy that the snacks served during the workshop consisted of locally sourced, national products purchased from local markets. To conclude the event, participants received a handy guide featuring a list of local markets where organic food is available for purchase.
This workshop served as an essential step in the GreenerAge project, providing valuable insights from older citizens so that the compendium and platform can be improved before they are released.


» Dubai » Dubai » Dubai
6 reviews (4.00)
Price varies by group sizeLowest Price Guarantee
Pricing Info: Per Person
Duration: 3 hours
Departs: Dubai, Dubai
Ticket Type: Mobile or paper ticket accepted
A fine dining experience at in Burj Al Arab. with convenient pick up and drop off from your hotel and 3 course pre-set menu or a buffet based dinner with a glass of wine to enjoy your evening.
1 glass of red wine for each guest
3 course set menu dinner at Al Muntaha Burj Al Arab
3 course set menu dinner or buffet dinner at Burj Al Arab
All taxes, fees and handling charges
Private pick up and drop off from your hotel in Dubai
Water, Alcoholic and soft drinks
For a full refund, cancel at least 24 hours before the scheduled departure time.
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Les Sucreries des Aïeux
Les Sucreries des Aïeux produces and transforms maple syrup. With deep roots in the Lanaudière region, the family business produces maple products using the long-standing craft traditions of Québec.
Les Sucreries des Aïeux has been producing its own maple syrup since 1988. It has even been certified organic by Ecocert Canada since spring 2017.
Recognized as a producer of high-quality maple products, our goal is to spread the word about maple syrup in all its forms.
The family business is committed to offering superior maple products, so you can enjoy the real flavour of maple syrup the way our ancestors did.
For recipes using different maple products, here are some links:
I Love Maple:
To cook with the little ones, Sirop cool:
Recettes du Québec :


When in Manila, there’s seemingly no end to the number of dessert spots that could satisfy your sweet tooth! But when the craving gets strong, I bet you’d want a place that could do the job right. Lucky for you, I got the perfect place in mind: Chez Karine Bakery! A new patisserie in Serendra that’s sure to give you the ‘sweet fix‘ that you so rightfully deserve!
I’m no French, but from the way I heard it, Chez Karine is pronounced as “shey ka-reen” which then simply translates to: “At Karen’s Place”. Naturally, it was owned by Karen, Chef Karen Yang.
With her background—a Stanford graduate who worked on computer systems for years—it was a surprise to see her running this kind of business; it was clearly an entirely different field! But I guess that’s what happens when a person goes after their passion in life! Rest assured, ‘Chez Karine’ wasn’t done on a whim: Chef Karen seriously studied and prepared for this craft.
Her adventure first started with Le Corden Bleu in Paris where she acquired a Diplome de Patisserie (Pastry Diploma). This was followed by a stint with Marriot Hotel on Champs Elysées where she assisted as a pastry chef, and then an internship with the famous Pierre Hermé in his commissary in Rue Vaugirard and in his boutique on Rue Bonaparte.
But Chef Karen didn’t just stop there; she continued to develop her skills back in San Franciso., and eventually, she decided to share her creations here in Manila—which I am really thankful for!
A small and quaint spot, Chez Karine goes by simplicity, and due to several Asian shows that I’ve watched, I can see how the place has a Japanese feel to it. Other than the minimalist elements, this was best shown on their cute packaging! According to Chef Karen, these were designed by two people: her boyfriend and a family friend. Looking closely at the boxes, each graphic actually shows funny representations which you could see below!
To start our lovely feast, we first had a taste of their Royal Pudding (P100.00 each) selections that are placed in these small glass bottles are said to be custom-made from Taiwan. As of now, they only offer three flavors: vanilla, muscovado, and chocolate.
What did we have? Well sweetie, we tried them all!
Chef Karen actually calls the Vanilla Royal Pudding as “Tomoyo“, named after one of her chef friends. Well… if you ask me, by the taste of this pudding alone, Tomoyo must be one fineeee person! Haha! This vanilla treat actually had me thinking of crème brûlée, but lighter and less sweeter: a perfect balance.
Meanwhile, Muscovado is made from a certain type of unrefined brown sugar and its taste was almost similar to caramel. I say that because these three all have a dark caramel layer at the bottom and eating the muscovado almost blended in to the caramel-y flavor. As for the Chocolate Royal Pudding, it has that same murky chocolate taste that’s sure to please the chocolate lovers!
Muscovado, Chocolate, and Vanilla
Next up was their Panna Cotta (P100.00 each) that comes in two flavors. The Mango kind was light and fluffy to the taste, but it almost tasted too light. Still, it was a good treat all and the same.
The Strawberry Panna Cotta rather had a stronger flavor, almost like tasting jam. And aside from tasting the light cream, the strawberry seeds added texture to this, making it an enjoyable eat.
Now of course, we have to try each of their Macarons (P50.00 each)! Chef Karen and her crew makes batches of these sweet stuff daily; much like any of the other pastries that they offer!
My favorite macaron of them all? The Earl Grey (purple)! Simply because of its subtle tea flavor. It wasn’t overwhelming nor was it underwhelming, it makes you crave for more but makes you satisfied too—all at the same time.
If you’re up for a strong burst of Strawberry, then go for the pink one. I’ve tasted Salted Caramel (light brown) from a different pastry shop before, but the strong salty taste had put me off. Good thing I managed to finally appreciate this kind of flavor through Chez Karine’s version since it wasn’t overpowering. One of their top three best-sellers (which was also a strong contender for my favorite: Earl Grey) was the Dark Chocolate. You’ve got to taste it for yourself to know how it really lived up to its name! Other flavors included Pistachio, with its refreshing taste, the unique fruity kick of the Milk Chocolate Passionfruit, and Lemon, with its gentle tangy notes.
All of these macarons were mildly crisp on first bite, and then slowly turning to a soft and chewy texture. As per Chef Karen’s advice, these were best eaten within (7) days of purchasing them from the store, all other menu items such as the pudding, panna cotta, and cakes last for three (3) days.
Speaking of cakes, we were already too full and satisfied that we weren’t able to taste the rest of these goodies! Their ‘cakes’ are actually called Entremets which are usually small multi-layered mousse cakes. Their best-seller of all? The Ambroisie (P225.00) which you should absolutely try! This is made of chocolate and pistachio mousse, with pistachio joconde, strawberry jam, and chocolate biscuit! YUM! Just look at that beauty!
DRINK: Capuccino (P95.00)
The rest of the Entremets are as seen below:
ENTREMET: Passionfruit Igloo (P195.00)
DRINK: Orange Mocha (P130.00)
DRINK: Muscovado Latte (P105.00)
If you’re up for some delightful tarts, then try their Strawberry Gourmandise which is a French version of a cream puff. It has chantilly cream, vanilla pastry cream and of course, fresh strawberries!
To cap this off, one other thing that you must try from Chez Karine is their Honey Toast selections. I’ve got no pictures for this but just imagine this in your mind: a six-inched big cubed loaf of bread that’s buttered, toasted, drizzled with honey, and served with vanilla ice cream, chantilly cream, and almonds. Aaaaah… that does it! I’m definitely going back to Chez Karine to try this one!
Needless to say… a trip to this Serendra charm is a must When in Manila. Their prices are a bit steep but it’s a given their location and the quality of their food. Simply put: you’ll get your money’s worth. Besides, who wouldn’t crave for these sweet, but well-balanced patisseries? I swear, it will be perfect for your palate! There’s more to anticipate from them too since they’re constantly cooking up some new flavors!
Open from 11:00AM to 10:00PM on Sundays to Thursdays and 11:00AM to 11:00PM on Fridays to Saturdays, drop by Chez Karine, fellow foodies! It might turn out to be your next favorite sweets-destination!
Chez Karine Bakery


Free Afterschool Meals for Maryland Youth
The USDA At-Risk Afterschool Meals Program exists to offer nutritious meals and snacks for youth 18 and under at schools and community locations. The USDA provides reimbursements for snacks and meals served at afterschool programs offering enrichment under USDA’s Child and Adult Care Food Program (CACFP). For many kids, this is their only chance to get a healthy meal after the school day ends. The program is available in locations where at least 50 percent of children are eligible for free and reduced-price meals. Here is what some sites have to say regarding the benefits of the At– Risk Afterschool Meals Program:
“After the final bell some kids have gone over 3 hours without eating and are expected to be able to remain focused on furthering their academic pursuits or dive straight into athletics. If you stop and think about it that's asking a lot from a child.” - Principal McElhaney, Annapolis Middle School, Anne Arundel County
“The afterschool meals program is something that kids can count on afterschool every day when food may not be available at home. The children love the snacks and always want more!” - Mrs. Myers, Director, Learn and Play Center of Baltimore County
“Athletes are willing to give 100% effort during practice because they know that they have a nutritional meal prepared and waiting afterwards. When effort and production are up, practices are more effective and efficient and that leads to increased success. Breaking bread and having dinner together is a sacred and intimate occasion. Not only does it satisfy one of our basic needs, it facilitates an atmosphere conducive to building lifelong relationships. Our kids not only continue to learn interpersonal communication skills, they practice resolving conflict and do it all while face to face over dinner. This is a win/win program.” - Darryl Hunter, PAL Resource Officer & Varsity Coach, Baltimore County
Many afterschool programs already feed students, using money from their own budgets, because they recognize that for many students, lunch is a distant memory and they may not get an adequate healthy dinner at home. By participating in the At-Risk Afterschool Meal Program, organizations can use the money saved for additional programming, staff and outreach or to provide healthier meals to students. Additionally, evidence suggests that by providing meals, programs realize an increase in attendance and improvements in student behavior.
For more information contact Kara Panowitz, Out Of School Time Manager for Share Our Strength at 410.205.1013 or email@example.com.
Myths and Facts about the At-Risk Afterschool Meals Program
Myth: Only students in registered afterschool activities can receive meals.
Fact: If afterschool activities are offered in a school or community site, any student can get a meal whether they participate in the activity or not. Some examples of activities include drama club, coach class, drop-in open library or computer lab hours, chess club, physical activity, etc.
Myth: Sites need a lot of equipment and time to serve afterschool meals.
Fact: Afterschool meal sponsors ensure meals are ready to eat and supplies (plates, napkins, and utensils) are included. This makes set up, meal distribution and clean up a quick process. Many sites report it is much easier than they expected and that the energy and concentration students have as a result are well worth it!
Myth: Afterschool Meals require a lot of work and staff from the site every day.
Fact: At a minimum you need one trained supervisor, aged 18 or older, on site to distribute meals and tally the number of meals served. The training is about food handling required by The USDA, and conducted by the sponsor that is serving the meal. Sites use various combinations of school staff and parent/student/community volunteers to work the afterschool meals program. Many sites use student helpers to assist in serving free meals, including offering service hours needed to graduate.
Myth: Students have to receive and eat meals in the room where the meals are given out.
Fact: Students can receive and eat meals anywhere on site property. For example, if meals are served in the cafeteria at a school, the student can consume the meal anywhere on school property.
For a pdf of this info visit :https://md.nokidhungry.org/after-school-resources
To view USDA info on Afterschool Meals, visit: https://www.fns.usda.gov/cacfp/afterschool-meals
Afterschool Snacks & Meals History and Trends
In the five years since the At-Risk Afterschool Meals Program became a permanent and nationwide component of the CACFP, the number of suppers served annually has more than quadrupled. In Fiscal Year 2015, schools and other organizations served more than 390 million snacks and meals to children participating in afterschool activities. Despite this enormous growth, there is still a big gap: in Maryland only 7.4% of kids who eat school lunch are also eating an afterschool snack. A new report from the No Kid Hungry's Center for Best Practices examines the history and trends of this crucial program.
To increase access to the At-Risk Afterschool Meals Program, organizations at the state and local level are:
- Increasing awareness through outreach campaigns
- Increasing the number of meal sites through outreach to potential sites and by building partnerships with existing afterschool programs
- Providing grants to facilitate program expansion and increase capacity
- Providing technical assistance to help programs get started or expand their reach
For more information on Afterschool Meals and No Kid Hungry at the national level, visit: https://www.nokidhungry.org/what-we-do/afterschool-meals


Emma and Colette’s Nut(y)ella Cake.
We had some great guests recently that had a particular liking for Nutella. I found a fantastic recipe to combine both their love for the nutty stuff and a little bit of Cinnamon Bear Lodge – Cinnamon Nutella cake. Suffice to say it was polished off pretty quickly when they got back from the slopes!!
- 3 eggs
- 200g self-raising flour
- 175g golden caster sugar
- 175g softened butter
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 4 tbsp milk
- 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
- 50g hazelnuts, roughly chopped
- Heat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin or a 2lb loaf tin.
- Using a mixing bowl, or the bowl of an electric mixer, sift the sugar, eggs, flour, baking powder, cinnamon and milk.
- Mix in the eggs. If you’re doing this by hand, beat with a wooden spoon for 2-3 minutes, or with an electric mixer for 1-2 minutes. You want it to be light and fluffy.
- Pour three quarters of the mixture into the tin, spread it so that it’s level. You then want to spoon the Nutella on in four blobs. Pour the rest of the mixture on top, and using a skewer swirl it around a few times. Once you’ve done this, smooth out the cake mix so that it fully covers the Nutella.
- Sprinkle the nuts on top. Bake for approximately 1 hour. When it’s firm to the touch and springs back when lightly pressed, you’re ready. If it starts to brown too quickly, simply cover with foil.
- Cool in the tin for 10 minutes. When cool, turn it onto a cooling tray, peel off the paper and leave to fully cool.
- If you wrap it tightly in double thick foil, you can keep for up to a week, but if it’s anything like ours, it all goes pretty quickly!!