Benefits of Raw Foods: A Cure for Insomnia?
Foods, Moods, and Sleep
Food has an enormous impact on both moods and sleep. The secret may lie within the various combinations of macronutrients and micro nutrients inherent within the food. Certain amino acids, for examples, provide the building blocks for various neurotransmitters (brain chemicals) that produce feelings of calmness, peace and optimism. If we ate nothing but a great variety of pure, natural and wholesome foods every day, we'd probably get all the nutrients we need to feel well – and be well.
The SAD Diet May Contribute to Insomnia
I've been a lifelong insomniac with my insomnia peaking whenever my stress level rises to a fevered pitch and leveling when I remember to take care of myself. As a child, I was called a 'rough sleeper' by my mother, constantly kicking off the bedcovers, falling out of bed, sleepwalking and talking nonstop in my sleep. This followed me into adulthood, making some nights so difficult even the cat didn't want to sleep next to me!
One thing that I noticed is that the more my diet reflected the typical SAD or Standard American Diet, the worse my sleep would be. The more processed and packaged foods I ate, for example, the more tired I'd feel by the end of the day, yet the worse my sleep would be. Embarking on my own raw food journey was a lifesaver and has enhanced my sleep enormously.
Our bodies are sensitive instruments, and changes in sleeping, energy, digestion and concentration are often clues as to what's going on biochemically inside of us. I noted that on days when I consumed nothing but raw fruit until noon and mostly raw foods until dinner, followed by a cooked vegan meal, my sleep was better. I'd sleep more deeply and sleep longer. I also found my moods improved and my energy levels rising. On days when I didn't eat as 'clean' and relied upon toasted wheat bread with some homemade fruit spread for breakfast and other cooked and sometimes processed or restaurant foods for the rest of the day, I'd be falling asleep in my chair watching television at 8 p.m. but wide awake and staring at the clock at midnight.
Raw Foods and Better Sleep
Based on these observations and the correlation between my raw food diet and a good night's sleep, I came to the following conclusions:
• Detoxification: Eating nothing but fruit and fresh fruit juices in the morning is a time honored method of detoxification. On the days when I did this, my elimination improved…and I believe that my natural detoxification cycle was enhanced. The fewer the toxins floating around, the better my sleep.
• Natural eating patterns: On the days when I focused on my raw food goals and ate almost 100% raw, I tended to stop eating at dusk. I ate fruit in the morning, greens and vegetables in the afternoon, and more vegetables in the evening, stopping my food intake around dusk. This follows the natural patterns our bodies are programmed to follow, which may have enhanced my waking and sleeping cycle too.
• Less food weighing me down: Last week, I decided to embark upon a fruit fast for one day. I ate nothing but fruit until dinner time, followed by a very light supper. I slept like a rock that night! With less food weighing me down, my body seemed to naturally take care of its sleep cycles.
Are raw foods the ultimate cure for insomnia? Probably not. I'm sure there are plenty of raw food folks who eat 100% raw foods daily who find they can't fall asleep at night. We're each unique, with different bodies that respond to stimuli differently. Yet I hope that my own personal testimonial of how raw foods helped my insomnia may help you. Eating according to my body's natural cycles, choosing lighter foods, and the occasional fast sure beats listening to the Grandfather clock in the hallway striking the hours all night long as I stare at the ceiling battling insomnia once again!
These statements have not been evaluated by the food and drug administration. The preceding information and/or products are for educational purposes only and are not meant to diagnose, prescribe, or treat illness. Please consult your doctor before making any changes or before starting ANY exercise or nutritional supplement program or before using this information or any product during pregnancy or if you have a serious medical condition.
Written by: Jeanne Grunert
Copyright 2010 RawPeople.com All rights reserved


Who remembers eating those frozen Banquet Chicken Pot Pies as a kid? I can fondly remember them and quite frankly, fell in love with the turkey ones myself. Now I'm not complaining about them, they were quick and easy and since most of the time we were too busy to sit down and eat meals together these worked great to make something for yourself.
Buut, you know me and my 2013 goals of trying to make more homemade meals and buy less, so of course I jumped on the new recipe I got from my cousin in her cookbook she made me for Christmas. Best part, the recipe was a success and WILL make it into my cookbook! The prep time was minimal and the cook time wasn't that long either. Although Travis hates peas he agreed that this was alright and he'd suffer through them because the rest tasted so good. Score!
-24 oz frozen mixed veggies
-2 (10 3/4 oz) cans of cream of chicken soup
-3 chicken breasts (cooked and diced)
-2 thawed pic crusts
1. Preheat oven to 400 degrees
2. Cook up chicken breasts and set aside to cool, once cooled cube into bit sized pieces
3. Prepare veggies as directed on package. Do not drain. I tweaked this part a little bit, at Wal-Mart the baggies were $.98 for 16 oz so I bought two, instead of adding 24 oz exactly I ended up using only 16 oz and we felt there were plenty of veggies. If you really want the 24 oz feel free to add it but rest assured that 16 oz will be plenty if you choose to get the smaller bag. Also, which cooking my veggies I added a ton of spices and butter. You can of course omit the butter but make sure to add your own spices otherwise it'll end up extremely bland!
4. Mix in cream of chicken soup and cooked chicken breasts. Here was another tweak, we used about 3 1/2 chicken breasts because we're big meat eaters. If you choose the 24 oz of veggies you might not need to add the extra chicken.
5. Heat mixture until bubbly, I put it on medium heat until just warm and mine turned out fine.
6. Unwrap pie crusts and roll one onto the bottom of the pie tin. If you'd like to cut a fun shape into the top one with a cookie cutter here's your chance. We didn't because I was too lazy to drag mine out. Lay the other pie crust aside to go on top.
7. Add chicken and veggie mixture into the pie pan.
8. Cover with other pie crust and make sure to seal edges so your mixture doesn't leak out! If you didn't use a cookie cutter shape on the top make sure to poke holes to allow air to get out while cooking. I did a cute little design with a knife.
9. Bake for 25 minutes or until crust is golden brown.
*Can also put mixture into a casserole dish and top with biscuits instead of using pie crust*
It turned out amazing like I've already said a million times. Next time we're going to try some roast chunks and add in cream of mushroom soup instead. Fingers crossed it turns out as yummy as this did!
Linking Up To:


Plan for Healthy Dining
Smart choices make for healthier dining out
For many of us, dining out is about more than food. From a restaurant’s atmosphere and menu to the service and other guests, dining out is all about the experience.
So, when it comes time to order, we often choose food to enhance that experience. But as great as our appetizers and main courses may taste, they may also be unhealthy. If you eat out regularly, the amount of fat, calories, sugar and salt can add up quickly.
The New Year is a great time to reassess your eating habits and find ways to develop healthier ones. The nutritionists at Chester County Hospital have gathered ways you can ditch unhealthy foods when dining out and replace them with healthy (but still delicious) options.
Here are a few ideas to get started.
Watch Portion Size
Restaurants often serve portions that can feed more than one person. When dining out, consider ordering smaller amounts (small plates), splitting your meal with another diner, or saving some for later to prevent overeating. You can ask the server to save half your meal to take home, even before it’s brought out.
Some simple tactics to gauge healthy portion size include using the palm of your hand to estimate the correct serving size for boneless meat and a closed fist to estimate a cup of starch. And consider starting your meal with a salad and olive oil/vinaigrette dressing to help curb your hunger so you don’t eat everything you’re served.
Swap Refined Grains for Whole Grains
Many plates at restaurants are centered around grains — from mashed potatoes to fries to pasta. But these are often refined grains that have less nutritional value than whole grains.
Refined grains include foods like white flour, white bread and white rice. Unfortunately, the process of refining grains takes away about a quarter of the protein and up to two-thirds of the nutrients.
When you can, swap out refined grains for whole grains, such as whole-wheat flour, oatmeal and brown rice. If you’re feeling ambitious, opt for vegetable “grains,” like cauliflower mashed potatoes, zucchini noodles or carrot fries.
Add More Fruits and Vegetables
A simple way to improve your nutrition is to throw in more fruits and veggies. And even for a dinner entree, fruits and vegetables should make up at least half your plate.
Unless you’re ordering a salad, restaurant entrees don’t usually follow the half-plate rule, making them less nutritious. The solution: add vegetables to your pasta. Mix fruit into your ice cream. Choose mushrooms and green peppers as pizza toppings. Order the seasonal vegetables as your side. Swap a beef patty for a veggie patty.
These aren’t magical fixes and won’t neutralize the high levels of some other unhealthy ingredients like sodium and sugar or the total calories. Still, fruits and veggies add a nutritional boost to an otherwise heavy meal.
Avoid Fried Foods
Fried foods are a delicious part of many restaurant dishes (especially appetizers), but eating too many can be unhealthy. While frying food provides a different taste and texture, it also creates a different nutritional makeup.
Fried foods absorb oil, resulting in a high-fat product and increased calories. These foods are traditionally high in trans and saturated fats, which, if consumed excessively, can increase blood cholesterol levels and potentially damage the walls of your arteries.
Saying goodbye to fried foods can be difficult, but there are plenty of healthier options. For example, consider these swaps:
- Shrimp cocktail instead of fried calamari
- Grilled or baked chicken instead of fried chicken
- Vegetable or fruit side orders instead of French fries
- Stir-fried chicken and veggies instead of deep-fried foods
- Fresh spring rolls instead of traditional fried spring rolls
Choose Healthier Meats
Fried chicken and cheeseburgers might be your go-to when dining out, but they aren’t the healthiest choices. For instance, both fried foods and beef tend to be high in saturated (bad) fat.
Instead, choose lean meats like skinless poultry (chicken or turkey) or fish, and get the bonus of lean protein, zinc, iron and B vitamins — and less fat. A ground turkey patty contains just 3% of the average daily fat value, while a beef burger can be nearly 20%.
Also, rather than ordering fried meat, opt for healthier preparations, like baked, broiled, roasted, stir-fried or air-fried. For instance, roasted chicken and a grilled turkey burger keep plenty of taste without the added fat.
Select Healthier Drinks
If you’re trying to cut down on calories, be mindful of what you’re drinking and when you’re drinking it.
It’s best to fill up on water before and during a meal. Or drink fruit-flavored sparkling water, which can also be a terrific substitute for bubbly, alcoholic beverages.
Soft drinks and alcoholic beverages can significantly increase the calories and sugar in your meal. By ordering smaller drink portions, like a small glass of wine, you can save the extra calories while still enjoying a drink. If you choose cocktails containing spirits like gin, vodka or whiskey, consider blending the alcohol with a diet drink rather than fruit juice or a mixer with added sugar.
You can also opt to nix the alcohol altogether. Today, many restaurants have mocktails on their drinks menus. And if you don’t see mocktails listed, ask the bartender to hold the alcohol while making a traditional cocktail.
Order Healthy Desserts
If dessert is what puts the cherry on top of your meal, you’re not alone. Many people want sweets to cap a delicious dinner out — maybe ice cream, cake or crème brûlée.
You can avoid overloading with sugar by finding healthier alternatives. Some ideas include:
- Low-sugar and dairy-free options
- Sorbets instead of ice cream
- Fruit-based desserts or desserts topped with fruits
- Dipped or drizzled chocolate instead of chocolate covered
- Baked desserts instead of fried
By tricking your mind into thinking you’re indulging in the sweetest desserts, you can meet your sweet tooth’s needs without consuming excessive sugar.
Slow Down at Mealtime
It’s fine to enjoy dining out. But be aware it can be too easy to overindulge in appetizers, large plates and those French fries that automatically come as a side. When you’re not paying attention to what you’re eating, you may end up eating way more than you ever intended.
So, if you decide to order your favorite heavier dish, be sure to take the time to enjoy it. Savor the flavors, don’t rush through your meal. That way, you can enjoy a reasonable amount without overdoing it.
Dining out is a treat. You shouldn’t feel that you can’t enjoy your meal because you want to be healthy. With a bit of planning, you can choose healthier options without sacrificing the deliciousness of your meal. And by finding ways to make your dining experience a little more nutritious, you can help ensure your body is healthy for many years to come.
Julie Alliger, RD, LDN, CDCES, is a Certified Diabetes Care and Education Specialist at Chester County Hospital. As a member of the Nutrition and Diabetes Services team, she provides both individual and group diabetes education. Julie educates clients in healthy eating, including weight management, heart health, vegetarian and plant-based nutrition, as well as nutrition for chronic pain.
If you want to learn more about improving your nutrition, Chester County Hospital’s Outpatient Nutrition team has the expertise and programs to help. Visit ChesterCountyHospital.org/Wellness for more.


- 1 bunch dandelion greens, washed and chopped
- 1 cup pea shoots, washed
- 1 cup Italian leaf parsley, washed, woody stems removed
- 1 cup baby arugula, washed
- 1/2 cup shelled pistachios, toasted
- 2 tbsp hemp seeds, shelled and raw
- 1 spring garlic, chopped (or 2–3 cloves peeled)
- 1 – 2 tsp kosher salt
- 1/2 cup IPA (trying Cape May IPA or Great Lakes Commodore Perry)
- 1/2 cup extra virgin olive oil, with a grassy or peppery flavor
- 1/3 cup Parmesan cheese, such as Parmigiano-Reggiano or Asiago, grated
In a food processor, add the chopped up dandelion greens, pea shoots, parsley, arugula, pistachios (or other nuts or seeds), hemp seeds, spring garlic and salt.
Attach the lid and pulse several times to grind down the greens and chop up the nuts or seeds.
Add in the IPA and pulse until a paste starts to form.
Then slowly add the olive oil, followed by the Parmesan cheese.
Scrape down the sides of the bowl with a spatula and continue to pulse until the sauce is a uniform color and no longer chunky, but not smooth either.
Transfer the Pesto to a sealable jar and refrigerate until ready to use. It will last up to a week, sealed. It can also be frozen in ice cube trays and sealed in a freezer bag for use later.
Makes 1 pint (2 cups)
-Recipe courtesy of Beer Advocate
Braised Spring House Brussel Sprouts
- 2 lbs Brussels sprouts
- 6 oz. thick cut bacon, chopped
- 1 shallot, peeled and sliced
- 12 oz. bottle Seven Gates Pale Ale
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch crushed red pepper
Trim the ends of each Brussels sprouts, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
Place a large skillet over medium heat. Add the chopped bacon and sauté until crisp.
Add the sliced shallot. Sauté another 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
Pour the bottle of pale ale nto the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through, 12-15 minutes.
-Recipe courtesy of CraftBeer.com
Allagash White Fried Fish
- 7 oz. haddock fillet
- 1 cup Allagash White
- 1/2 cup all-purpose flour
- 1/2 tsp turmeric
- 1 tbsp Old Bay Seasoning
- Salt and pepper to taste (be liberal)
- 1 tbsp seasoned flour (all-purpose flour + salt and pepper)
- 1 gallon canola oil
Add canola to a dutch oven on a stove top and heat to 350 degrees.
While the oil is coming to temp, mix all the dry ingredients except for seasoned flour into the Allagash White. Whisk until smooth.
Dredge the fillet in seasoned flour. Dip the fillet in batter and coat evenly, wiping excess on side of bowl.
Float in oil for 20 seconds holding by the thinnest end of fillet, above the oil line.
Release the fish into the oil, fry for approximately 6 minutes, or until golden.
Serve with French fries and Allagash White.
-Recipe courtesy of Allagash
Hefeweizen Crepes with Ricotta, Blueberries & Lemon
- 2 eggs
- 1 stick (8 tbsp) butter, melted (3 tbsp for the batter and the rest for greasing pan)
- 1/2 cup milk, warm
- 12 oz. hefeweizen beer (try Evil Genius I Love Lamp or Sly Fox Royal Weisse)
- 1 1/4 cup four
- pinch of salt
- 3 cups ricotta cheese
- 4 tbsp confectioners sugar + more for dusting over crepes
- 12 oz. blueberries + more for garnish
- zest of one large lemon, thinly slice the same lemon to use as garnish
In a large mixing bowl beat the eggs and add 3 tbsp of melted butter. Incorporate well.
Add the warm milk and the hefeweizen, gently whisk together and begin adding the flour, ¼ cup at a time while gently whisking.
Add a pinch of salt and continue whisking until the resulting batter becomes smooth and silky, with the consistency of heavy cream.
If you have the time, let the batter rest refrigerated for about an hour. If not, proceed with making the crepes.
Heat a non-stick pan over medium high heat. (Recommend using a smaller pan 6 to 8 inches in diameter).
Melt the rest of the butter (5 tbsp) and use about 1½ to 2 tsp to make the first crepe, then between ½ tsp and 1 tsp for each consecutive one (depending on your pan size).
Add melted butter to the heated non-stick pan, swirl it around to grease the whole surface and pour enough batter to cover just over ⅓ of the center area of the pan, then promptly swirl the batter around to completely cover the pan's bottom. Add a little more batter if needed.
Cook for about 2-3 minutes, until the edges begin to brown and you can slide the crepe around the pan. Flip the crepe onto the other side and cook for another minute. Slide the cooked crepe onto a platter and proceed with the next one. (Optional: insert parchment paper in between crepes).
Keep the stack of cooked crepes near the stove to keep them warm.
For the filling, blend the ricotta cheese with the blueberries and the confectioners sugar. Carefully fold in half of the lemon zest.
Using a spoon spread filling over one side of each crepe, add a few fresh blueberries and roll in the shape of a flute. Arrange filled crepes on a platter, dust with confectioners sugar and sprinkle the remaining lemon zest. Garnish with lemon slices for visual effect. For best results, serve immediately.
-Recipe & photo courtesy of Craft Beering
UFO Hawaiian Margarita
- 1 cup of ice
- 1.5 oz. tequila
- 1/2 oz. triple sec
- 2 dashes of sour mix
- 2 oz. strawberries (fresh or frozen)
- 2 oz. pineapple (fresh or canned)
- 1 can of UFO Pineapple
Pour the ice, tequila, triple sec, sour mix, strawberries and pineapples into a blender. Blend until smooth.
Pour the contents into a chilled margarita glass, filling the glass a little more than halfway.
Top off with UFO Pineapple, use any extra fruit to garnish. Cheers!
For even more recipes, visit DraughtLinesMag.com


Six times a year, Food Processing subscribers receive Wellness Foods, full of cutting-edge research on the health benefits of ingredients, formulation solutions, information on organics and other pertinent editorial.
As the fastest growing segment in the food & beverage marketplace, all processors are vying for the wellness dollar. As a result, all product developers are hungry for the latest information on where consumer trends are moving in this regard and how to make food & beverage products healthier.
Wellness Foods supplies the information needs of these product developers by drawing upon the newest consumer and scientific research but always focusing on the ingredients.
Wellness Foods is written to explore those product development possibilities, from the most exotic superfruit from some remote rainforest to the newest nutraceutical ingredient to simple changes in formulation that can make familiar, tried-and-true products more healthful.
A Healthy Market:
Fifty-six percent of food & beverage processors say following consumer trends is their top priority for the next several years, and 53 percent specifically cite developing healthier/better-for-you foods*. The organic foods market continues to grow much faster than the market at large. And as the huge baby boomer demographic reaches senior citizenship, they look to foods as a natural way to ward off the effects of aging.
These trends are not limited to the United States and Canada; every signicant market around the globe is looking to improve the healthfulness and nutrition of its food supply. Processors around the world know that to grow their food & beverage business, there's no better way than to make their products more healthful.
But they need help. They need to learn of the newest functional ingredients, what they do, how they work and in what applications. Wellness Foods can help. So can you.
*Source: 2010 Food Processing R&D Survey


Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. you can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.
Preheat oven to 350
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
Place brown sugar and 1/4 cup of butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
Spook batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350 for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, combine powdered sugar, 2 tablespoons syrup, mil, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts. Yield: 30 cookies (serving size: 1 cookie).


The Kanab Center works hard to ensure every detail of your event is memorable, and the meals are no exception. Our list of preferred caterers features the best of what Southern Utah’s local flavors have to offer. Impress your guests’ taste buds with your choice of formal, buffet,or casual-style meals. Our caterers will work with you to serve up an exceptional experience and leave them wanting more.
Brown Box Bakeshop was born from the traditions of our family. Many hours have been spent seated around the kitchen table swapping stories, sharing food, and building lifelong relationships. Our shop is an extension of our home. Enjoy our delicious homemade soups, salads and gourmet grilled cheese sandwiches in a cozy atmosphere. Our homemade small-batch ice cream, sweet rolls, and cookies make for the perfect dessert for a night out with friends or a big event! Our catering menu offers customizable cold sandwich boxed meal options as well as dessert varieties. Our joy comes from bringing people together to connect over a heartwarming meal.
Giff’s Barbecue stands as a savory haven for aficionados of slow-cooked, smoky goodness. Our menu boasts a mouthwatering array of smoked meat: from succulent brisket and tender pulled pork to flavor-packed chicken and dutch oven potatoes, all meticulously prepared to perfection. Whether dining in, large group seating or catering, Giff’s Barbecue promises an authentic and hearty experience, where the art of barbecue takes center stage in the scenic beauty of Kanab. Website coming soon
Honey’s Marketplace is proud to be an active part of the Kanab, Utah community. The family owned store knows the key to success is providing a fun and value-filled shopping experience for store guests with fresh products, a friendly staff and competitive prices.
honeysmarketplace.com | email@example.com | 89 E Center St, Kanab, UT 84741
Houston’s Trails End Restaurant & Catering
Houston’s Trails End has been honing its craft for 40 years. This family-owned catering company accommodates large groups, but approaches even the smallest of details with meticulous care.
Iron Horse Restaurant
Kanab’s little BBQ spot, serving delicious burgers, steaks, salads, seafood, desserts and of course, the tastiest house smoked brisket around! Give them a call to reserve your table or order take out.
ironhorsekanab.com | firstname.lastname@example.org | 435.644.2277
78 E Center St, Kanab, UT 84741
We will customize any menu just for your event. We serve the St. George and surrounding Southern Utah areas with amazing catering and event rentals. Katering Koncepts sets a new standard in private, corporate and wedding events.
Parry Lodge & Restaurant
Our home style American breakfast buffet has gone down in history as one of the best in the West. Take it from former employee Dennis Judd: “In the 1950’s and 60’s, Parry’s was rated one of the three top places to stay and dine in the entire Southwest.”
With the intent of introducing great vegetarian and vegan food to Southern Utah’s burgeoning food culture, Peekaboo Kitchen opened the first of it’s kind restaurant in Southern Utah in the fall of 2016.
Sego serves diners a selection of regional new American cuisine focusing on what makes this country unique and eclectic. We honor that melting pot through our social plates dining concept in one of the United States’ most stunning locations.
Wild Thyme Cafe
We offer high quality beef, fish and chicken dishes, including gluten-free entrees, with ample selections for vegans and vegetarians. Our chefs focus on local Southwestern flavors, with an occasional nod to our Cajun friends.
Serving slow-cooked, home-style French, Belgian and Italian dishes as well as nouvelle cuisine, fresh seafood and steaks in a casual bistro setting, Vermillion 45 has earned rave reviews from both local residents and travelers from all over the world.
Blazin Hearth Woodfired Pizza
Savor the Taste of Genuine, Fiery Goodness. Since early 2022, we’ve been serving the Southern Utah area with exceptional wood-fired pizza catering. Our cold aged dough and fresh ingredients ensure every bite is mouth watering and delicious. Whether you’re hosting a wedding, corporate event, public event, or private party, our dynamic team will bring our unique sensibility, style, and taste to make your event unforgettable.
For booking information or to schedule a tour of the facility contact:


KEY LIME PIE… just the right dessert for a hot summer day
KEY LIME PIE… just the right dessert for a hot summer day.
Are you craving a cool, creamy unique pie with a zing? You have to try making a Key Lime Pie or Tart with the real key lime juice. These pies have a cult following from pie lovers – some love the whipped cream topping and others have to have the meringue over the great filling. Try it both ways and decide for yourself!
Key limes are a tiny, tasty citrus fruit, also known as a Mexican Lime. They are about 1/3 the size of a regular Persian lime and have a delicious tart/sweet taste and a beautiful aroma. They used to be grown in Key West Florida before a hurricane wiped out the trees there. Now most of the commercial crops are grown in Mexico and California.
I planted a tree last year and have about 12 limes that have started ripening.
Your local grocery store can order real key limes ( they come in mesh bags- about 20 per bag- you will need around 2 bags), or order on Amazon from Melissa’s or you can always buy the Nellie and Joe’s bottled key lime juice.
Here is what a key lime looks like next to a full sized lemon:
RECIPE for KEY LIME PIE or TARTLETTS
1 1/4 cups graham cracker crumbs (for a Gluten-free version, use crunchy gingerbread cookie crumbs- like Pamelas or Trader Joe’s Gluten-free ginger cookies)
5 tablespoons melted butter
2 tablespoons sugar
3 egg yolks
1 teaspoon grated KEY lime zest
1 14 oz can sweetened condensed milk
2/3 cups of fresh KEY lime juice ( or bottled key lime juice)
Lightly sweetened whipped Cream
Or your favorite meringue ( use the 3 egg whites left over from making the filling) and lightly browned in the oven
Preheat oven to 350 degrees. Lightly butter pie pan or mini tart pans. If using sturdy paper cupcake type liners ( see images) they do not need to be buttered.
Make the Crust: Mix together the graham cracker or cookie crumbs, sugar and melted butter. Press onto the bottom and sides of the prepared pan. Bake for around 10 minutes ( depending on the size of the pan- the normal pie pan is around 10 minutes) until set and lightly browned. Remove from oven and cool on rack.
Filling: In a mixer bowl whisk the egg yolks on medium-high speed for 3 minutes until fluffy. Pour in the sweetened condensed milk and beat for another 3 minutes. Add in key lime juice and rind and beat just until combined. Pour into cooled pie crust or tart crusts and bake for 10-15 minutes just until set. They will jiggle slightly, but will not be loose. Cool on rack and then wrap and chill in refrigerator.
Just before serving prepare topping- either sweetened whipped cream or a Meringue. If making a meringue, pipe on to pie in a decorative pattern and then brown in a 350 degree oven for 8 minutes or until the meringue is lightly browned.
Love it! my mom made an amazing key lime pie…..reminds me of good ole days.


Stroopwafels kopen? koop ONLINE
onze orangestroopwafel met frisse sinaasappelsmaak in de stroop.
Lekkerder kan een stroopwafel niet zijn.
Dit moet u eens proeven.
Wederverkoop adressen gezocht in Nederland. CONTACT US
Are you a Stroopwafel fan ?
So are we. Crazy about our famous Dutch Stroopwafels.
Orangestroopwafels.com is a division of vandeMeester.com
an international wholesale company for pancakes, poffertjes, waffles, stroopwafel
ingrediënts, equipment and consultancy.
Who can resist a freshly baked stroopwafel. Right?
The Orange stroopwafel offers you the best you can get in stroopwafels.
We offer you a broad range of sizes and qualities of stroopwafels.
We sell stroopwafels by box, by pallet and by container.
Ask us for a quote.
If you ever have been in The Netherlands, like in Amsterdam,
you know you can`t miss it. The delicious smell of a freshly baked stroopwafel will enchant everybody to taste and buy it.
As a wholesale company we provide clients worldwide with our delicious stroopwafels.
We have our own brand Orangestroopwafels, but we can also provide you with private label.
Coffee company Thailand – Coffee company Greenland – Supermarkets Turkey – Stroopwafelshop Gran Canaria – Waffleshop Barcelona Spain – Waffleshops UK – Waffleshop Italy – Waffleshop France – Waffleshop Germany
Can we offer you a quote?
Email us: email@example.com
Visit www.stroopwafelacademy.com to learn how to make stroopwafels as a professional.
The original Dutch siroopwafel, or syrup waffle, is a cookie that is unique to the Netherlands, and has been eaten in the country for centuries. The history of this delicacy dates back to 1784, when a baker from the town of Gouda baked 2 waffles using old crumbs and spices, and glued them together with syrup. Because it was made with leftovers, the siroopwafel was, at the time, a popular pastry among the poor and only known in Gouda. Later the siroopwafel evolved into the stroopwafel as we know today. Every bakery in Gouda now has its own particular recipe for these delicious sweet waffles.
Stroopwafels are made with two thin crispy waffles, filled and glued together with a special caramel syrup. Sometimes honey is added to the filling as well. The best way to eat a stroopwafel is at room temperature, or gently warmed up over a hot cup of coffee or tea. Be careful not to bite into a piping hot stroopwafel as you risk burning your palate and missing out on the flavor!
Besides the packs of stroopwafels you will find in most grocery stores around the country, these sweet cookies are also made the traditional way in many local open-air markets. The delicious scent of the waffles travels through the air and tempts potential customers over to the stands, where the sellers make huge freshly pressed stroopwafels to be eaten while wandering around Amsterdam’s beautiful streets.


We offer to go crowlers!!
Served with mustard, maple caramel and our classic beer cheese.
Sliced and deep fried topped with a house seasoning served with maple sriracha dipping sauce
Served with Maple Caramel
Buffalo Chicken, Queso, Blue Cheese Crumbles, Cilantro Ranch, Bacon and Scallions
BBQ Chicken, Beer Cheese, Jalapenos, Diced Red Pepper and Pickled Onion
Jumbo Lump Crabmeat, Cheddar Jack Cheese, Tomatoes, Scallions and Old Bay
Smoked Brisket, Pepper Jack Cheese, Apple Slaw, Pickles and Bama Sauce Served on Toasted White Bread
Smoked Pulled Pork, Apple Slaw, Pickles, Carolina Sauce and Pickled Onions served on Toasted White Bread
Smoked Chicken, Chili Lime Sauce, Cheddar Jack Cheese, Avocado and Pico-de Gallo served on Brioche Bun
Smoked Pulled Pork, Jack Daniels BBQ Sauce, Bacon and Cheddar Jack Cheese Served on a Warm Pretzel Roll
Sliced Hot Pastrami, American Cheese, Coleslaw, Pickles and Thousand Island on Toasted Jewish Rye.
Fried Petite Crab Cake, Bacon, American Cheese, Tomato topped with Tartar Sauce Served on a Warm Pretzel Roll.
Buffalo Dust - Cajun - Old Bay
Beer BBQ - Chili Lime - Carolina - Jack Daniels BBQ
Bama - Honey Bourbon Buffalo - Old Dirty Buffalo - Maple Sriracha - Thai Chipotle - Garlic Buffalo
Angry Asian - Pineapple Express - Thors Hammer XXX
Pork, Chicken or Brisket (+$1), Cilantro and Sweet Onion, Served with Lime Wedges, Salsa and Guacamole
Old Bay seasoned Crispy Chicken, tomatoes, Spinach, Cilantro Ranch and Cheddar Jack Cheese stuffed inside a Flour Tortilla
Vegetarian Quesadilla, filled with fresh vegetables, Spinach, diced Onions, Green Pepper, Guacamole, Jalapenos and melty Monterey Jack Cheese served with a side of Salsa, Cilatro Ranch and Sour Cream. Can also be served as a cold Salad. Add Chicken $3 - Pork $4 - Brisket$5
Add a footnote if this applies to your business


You've probably seen it on your favourite cooking shows... but did you know this awesome colour changing teas is also perfect for preschool science!? Best part...it's all natural, vegan and non GMO!
It starts out as a beautiful royal blue and as you add acid to it, it changes into pink. It's simply gorgeous!
Mix about 1/2 tsp. into 16 oz of liquid for best blue results. Package contains approx. 3 tsps. (equivalent to 1 tablespoon). Changes colour with the addition of acid such as lemon juice, although we found citric acid to give the most wow!
This powder is processed in a facility that also processes tree nuts. Do not use if you are allergic to blue butterfly tea.


When you decide to eat healthy and lose weight, it can be difficult to know exactly what diet plan is right for you. There are so many diet recommendations out there today. From low fat, high protein to keto diets. The recommendations are sometimes contradictory and can be confusing. This does not mean that they are good or bad. The question to ask is whether they are the right plan for you. What is right for Jane may not be right for John because we are all unique individuals with complex needs. Here are some tips to help you create a plan that is right for you in 4 simple steps.
Step 1. Choose The Foods That Are Right For You
Knowing what to eat is a common complaints of people who are trying to diet. Here is a simple guide to help you.
- Cut Sugar Consumption: The one thing that is universal to any healthy eating plan is to cut back on sugar consumption. The AHA (American Heart Association) recommends that children, teenagers and women should limit consumption of added sugars to 25 grams a day and men to 36 grams. Added sugar is sugar that is from any source other than vegetables and fruit in their natural form. Read the food label to get this information.
- Get Enough Protein: When you are trying to lose weight, it is important to get enough high quality protein. This helps you lose fat, promote lean muscle mass and keeps you full longer. Your muscle mass is the main metabolic engine. On a typical diet, as much as 25% of the weight loss come from muscle. This slows your metabolism and makes future weight loss difficult.
Nutritional Guidelines suggest a daily intake of 1.6 and 2.2 grams of protein per kilogram, or .73 and 1 grams per pound to lose weight. Athletes and heavy exercisers should consume 2.2-3.4 grams of protein per kilogram (1-1.5 grams per pound) if aiming for weight loss.
Sources of protein include things like beef, chicken, turkey, lamb, pork, fish. Plant sources include nuts and seeds.
Protein sources can be high in calories and some are high in cholesterol. To get the amount of protein you need to lose weight without consuming too many calories, you may need protein meal replacement.
- Consume Complex Carbs. Carbs tend to get a bad reputation for weight loss. Not all carbs are bad. Refined and processed carbs are what you need to avoid. Get your carbs from non-starchy vegetables, fruits and low glycemic index sources such as quinoa, brown rice, sweet potato, whole grain, oats, and legumes.
Aim to consume about 5 servings of vegetable a day and no more than 2 servings of fruit a day. A serving of vegetable is a cup of raw vegetable or half a cup of cooked vegetables. A serving of fruit is a small apple or the equivalent.
- Eat Healthy Fats: Provide essential fatty acids and allow proper use fat soluble vitamins. Sources of good fats include avocado, olives, olive oil, nuts and seeds. Other sources include fish especially fatty fish like salmon and sardines.
- Putting A Meal Plate Together – Be Mindful Of Calories:
Use 9” plate. Fill half with vegetables and fruit. Divide the other half in quarters. Use one quarter for complex carbs and the other for protein/healthy fats.
Step 2. Track Food and Symptoms
This helps to keep you accountable and also to identify any food sensitivities. Track symptoms such as fatigue, brain fog, rash, bloating, gas, constipation, diarrhea, constant throat clearing and things like that. Is there any relationship to certain foods like dairy or gluten. These have been associated with food sensitivities. Other trigger foods include soy, peanuts, food preservatives, artificial sweeteners. You may find that even the so-called healthy food may not agree with you.
Step 3. Eliminate and Substitute
If you suspect that your body is not processing any food well, then try eliminating it. Substitute with a healthier option. The FIX diet book is a great resource amongst many that can help you with this.
Step 4. Practice Mindful Eating
Mindful eating is a great skill to help you lose weight and keep it off. Take at least 20 minutes to eat your food. The reason for this is that it takes about 20 minutes for your brain to get the signal from your gut that you have started eating. It takes that long for your satiety center to register, so you feel satisfied. Chew slowly and completely. Pay attention to the taste and flavors. Put your fork down in between bites. Savor the food and be grateful. When you feel satisfied stop. You do not have to stuff yourself. You will end up feeling full for longer on smaller amount of food.


Diamond Indian and Hungarian Cuisine is truly a gem when it comes to delicious and authentic Indian cuisines. We are located at 149 Queens pde, Clifton Hill VIC and we are available for delivery and pickup. We highly recommend our Diamond Special menu, which includes our Butter Chicken, Dum Ka Chicken, Goat Curry and Goat Vindaloo. You can also try our Selection of Famous Indian Street Food such as Onion and Spinach Bhaji, Samosa Chat, Tikki Chat, Chicken Tikka and Paneer Tikka. For our Mains, we have Punjabi Curry, Rogan Josh, Vindaloo, Korma, Kadai Masala, Tawa Masala and Lentil Tarka. Click on our Order Online button if you want to avail of our delivery and pickup services.


Yay more food. My life seems to revolve around food… a lot.
Lately I have been on a salad kick. You know, trying to stay healthy, blah blah. But in all honesty, sometimes I love a good salad. When you get the right combo of salty/sweet, crunchy/soft, tangy and subtle, it can really become a symphony to your taste buds. I just walk through the fresh aisles of my grocery store throwing in as many veggies as I can. Once in a while, I am able to get to my local farmers market, and when I do, I bring the Chevy Suburban!
I have really been trying to stay away from meats so many times a week. I love meat, give me a good ribeye slathered in melted butter and garlic powder any ol’ day, but high cholesterol runs in my family. I have it, and my son is starting to show signs of it, so I have been extremely strict in our diets. I do my best to shop only in the fresh and frozen veggie aisles and get very very few canned and boxed items. I know I am doing it right when my pantry is empty and my refrigerator is full. Just making the switch in breads, making sure the bread does not contain high fructose corn syrup (Nature’s Own – the only brand I buy) and getting whole grain or whole wheat instead of white. I promise after a while, you do get used to it. Trading white long grain rice for brown rice or basmati rice (some brands of basmati show less carbs than even brown rice). Trading in your Land’o Lakes for some Smart Balance. To me, it’s worth it. While it is true that some of the switches are pricier, I wonder if you can really put a price tag on giving yourself more time with your loved ones? No, it’s not guaranteed, but it can help.
I would go all vegan if it were just me I was cooking for. My son and husband would starve to death, poor dears. I tried to make them a portobello burger for dinner one night, and they nearly threw it at me. I thought it was delicious, but to them, there was just no substitute. Oh well, at least they do eat salad. I feel better knowing that we are making even these little steps towards happier, healthier lives. Next time, remind me to tell you about my experience with Quinoa, although, you probably won’t want to hear it. It’s one of those TMI things… 😉


A path lane centered by a lake-looking pool and surrounded by high-class eateries of different cuisines. Zawaya walk is a beautiful family location. Decorated by lights, small bridges over a lake-looking artificial pool with wooden benches aside.
This place is near the University City of Sharjah and a 12-minute drive from Nahda, Sharjah. It’s an easily accessible location. It has a beautiful entrance with an arch made with lights. Followed by a lake centered between two pathways. There are numerous eateries surrounding the pathways with a lovely ambiance and beautiful terrace garden sittings. There are also a couple of air-conditioned indoor children’s play areas.
Towards the end of the pathway, there’s a huge Carrefour hypermarket. So, the place is a perfect location for a family. A walking or cycling pathway, groceries point, child entertainment sections, tea, coffee, or ice-cream place by the poolside. Moreover, a variety of eateries that serve different cuisines, making it all a perfect outing.
Restaurants in Zawaya walk
This place has eateries serving multiple cuisines. Fast food, Thai, Asian, Lebanese, Seafood, and International food chains, all are available here.
Here’s a list of some restaurants in Zawaya walk.
1. Tim Hortons: an international food chain serving beverages, sandwiches, and all snacks you would need to have for a leisurely walk beside the lake.
2. Red Shrimps: for all shrimp lovers. Offers a great set of 35 shrimps for just 100 bucks! They have properly styled sitting to have shrimps. Provides aprons and special pots while eating.
3. Red Tomato Pizza: serving a great variety of pizzas and pasta. They have many different types of pizzas and a lovely ambiance. Each dish costs around AED 40-50 and is a perfect serving for a single person.
4. Bangkok Town: Located inside the little mall in the area. They provide a look and taste of Bangkok and original Thai food.
5. CaliBurger: just beside the Thai restaurant. CaliBurger provides single and meal burgers with rates around AED 20 for a single burger and AED 40 for a meal. They have a special offer on lunch meals these days which you should not miss!
6. Silk restaurant: a Lebanese cuisine restaurant with a lovely ambiance and slight Arabic music played on the violin. They serve delicious mixed grills and sandwiches at good rates. The per person rate here is around AED 60. Their falafel wrap is a must-try within just AED 10!
7. Zero Chicken Tikka: an Indian cuisine restaurant on the backside of the pathways. It gives aromas of authentic Indian spices while walking beside.
8. Churros: A small spot of churros for the perfect snack. It is at the end of the pathways, right opposite the Carrefour hypermarket.
9. Starbucks: the international beverages and coffee chain. A perfect place to have your coffee besides the pool.
10. Baskin Robbins: the favorite ice-cream chain for everyone. A perfect sweet to end the day.
In addition to the restaurants and stores, zawaya walk also has a bank branch for the ADIB bank. The place has numerous restaurants and amenities. It is a spot for many entertainments and can be visited on a casual day for groceries and a walk.


come for the coffees and lattes ($4)
About Us,Mall food courts generally have nothing in common with fine dining. They are there to feed shoppers quickly so the masses can return to their favorite store's sale racks. You can find the usual flavorless options like sodium laden lo mein, dried out replica louis vuitton bags burgers, and that unidentifiable brown stuff called "bourbon chicken." That is unless you find yourself at Aventura Mall. This commercial juggernaut is replica louis vuitton bags from china quickly becoming a high end mecca. Stores such as Fendi and Louis Vuitton share real estate with Lululemon and the Apple Store. Now the mall has upped the ante at its food court with the addition of GastroPod. Chef Jeremiah Bullfrog's commercial version of his Airstream food truck serves comfort food for locavores at fair prices. Arepas topped with goat cheese are $6, pulled pork tacos run two for $7, and a bowl of freshly made noodles costs $9. high quality designer replica handbags This is delicious, real food made right there not at some chain restaurant commissary a thousand miles away. Before you head to the Apple Store to blow a few hundred bucks on that new watch, stop at GastroPod for a Mo' Betta burger. Having a full belly might make the fact that the item you want is on backorder a little easier to swallow.Egyptian brothers make Miami's best bagels. Islam and Khaled Mohammed came to the United States from their fake designer bags Mediterranean homeland in 2001 and took up work in bakeries throughout New York and New Jersey. In 2012, they opened the exposed brick covered Toasted Bagelry Deli on a clogged Brickell thoroughfare. But they came on strong. On Sundays, they churn out more than 4,000 of the chewy little rounds topped with everything from salty savory whitefish salad to the comforting combination of lox, eggs, and onions ($6.99). Toasted does things the old way, using kosher malt, flour conditioner, and filtered water to produce pristine bagels. However, none of that matters if you can't get your hands on a hot one. So reconsider sleeping in on weekends.Readers' choice: Bagel Emporium GrilleTwo words bring joy to the hearts of transplanted New Yorkers living in Miami: hand rolled bagels. Bagel Cove has them, and though purists prattle about New York producing the only decent version (while citing the Big Apple's water quality as the basis of their argument), the fact is that these are damn good bagels that Perfect Quality Louis Vuitton Replica don't require hopping a plane. Served with "schmear" ($2.79), they're a breakfast staple. But go for the gusto and add some nova, tomato, and onion ($12.95) for the ultimate breakfast. There's also a slew of other breakfast items designed to make you homesick for Bubbe, like the nova, eggs, and onions together in a scramble ($9.29) and the matzo brei with onion ($8.95). Starting your day at Bagel Cove is like going home again if home were Brooklyn.Readers' choice: Buena Vista DeliBrunch, like many things in Miami, tends to be way overpriced for the same boring thing. A few eggs, a pancake here and there, and a little prosecco with OJ, and you're looking at about 50 bucks in some places. Add a handful of peel and eat shrimp and some mini Danishes, call it a buffet, and you could be dropping 100 bucks for your meal. What if you could get a spicy, savory, exotic breakfast for less than $20? A shakshuka with eggs, tomatoes, and spices, bubbling hot from the oven, is served with thick slices of rustic bread ($12). A Benedict with house made merguez sausage comes with fiery harissa hollandaise ($16). There's even an authentic Egyptian brunch that takes up your entire table with clay bowls brimming with delights such as feta cheese, fava bean stew, and eggs scrambled with cured beef tenderloin, all for $16. As you dine in the friendly loft like space filled with travel posters and freshly cut sunflowers, you may find yourself daydreaming that you're in a Greek taverna or a replica louis vuitton Moroccan caf Just have another glass of sangria (bottomless for $20) and go with it, because brunch at Mina's is like an afternoon in the Mediterranean. By the way, your "vacation in a brunch" is served Saturday and Sunday, so you can staycation twice a week.Readers' choice: Yardbird Southern Table BarSometimes you want a classic eggs Benedict and mimosa for brunch. Other times (like any given Saturday or Sunday afternoon) you desire infinite amounts of sushi and sashimi, oysters, and baby back ribs doused in chili, ginger, and scallions. If you're itching for the latter, head to Zuma. The fare at this Japanese izakaya located on the ground floor of the swank Epic in downtown doesn't come cheap (brunch costs $95 per person), but you can easily drink your money's worth in umami marys (Zuma's version of a bloody mary, containing house made truffle dashi vodka). There's also uninterrupted service of sake, lychee martinis, and other rotating Japanese inspired libations. If you want a sure thing, head to the raw counter, where you can reel in as much fresh catch as your plate (and stomach) can handle. Just be sure to leave room for at least one poached egg with chilled soba noodles. Then there's the ever changing dessert platter, which is a reflection of the pastry chef's sweet tooth. Regardless of what you choose, one thing is certain: You're in for a treat.If it's true that we first eat with our eyes, Sugar Yummy Mama's cupcakes, cake pops, and other delights are a delicious visual feast. Owner Giselle Pinto opened her Sugar Yummy Mama food truck around Valentine's Day 2011 and, appropriately, stole Miami's heart with colorful cake pops and cupcakes in cutesy flavors. There was "bananarama" and yummy "wuava." Even hardened cynics couldn't resist her confections, often bedecked with sprinkles, hearts, or, in the case of the recent 101 Gay Weddings event thrown by celebrity chef Art Smith, bow ties and bridal finery. Now Pinto has opened a brick and mortar bakery in Wynwood, where she sells to retail customers and takes orders for custom creations that range from branded cupcakes for corporate events to a mountain of cake pops for a fake louis bag sweet birthday celebration. Take one bite of her Bermuda Triangle cake pop (a take on the classic Caribbean rum cake), and you'll be forever lost under Sugar Yummy Mama's spell.Readers' choice: Zak the BakerA cup of steaming milk, a shot of cafecito, and a pile of sugar can turn any day into the sweetest day ever. Willy's Bakery is known for creating some of the tastiest cakes in East Hialeah, but try one drop of la dulcer caf con leche and you'll find yourself making frequent visits to la Ciudad que replica louis vuitton handbags Progresa. It's not just the price ($1 for a small, $1.50 for a medium, and $2 for a large); it's that every lick of this liquid gold is made to order. You control the intensity ("oscuro o claro," dark or light) and the amount of sweetness ("con az o sin az with or without sugar). From the moment the caf is poured into your cup and the boiling milk is served from the stainless steel dispenser, you prepare yourself. Take the first sip of that perfect blend of silky milk, bitter espresso, and sugary goodness, and it's love.A typical trip to Casola's goes something like this: You stumble in probably inebriated after midnight and can't help but immediately go for the free squares of pizza. The first thought that pops into your head is, Mmmm. Pizza. So. Good. But before you place an order for the shop's colossal, saucy, greasy, and cheesy slices, think about tomorrow. Do you want to regret eating a wedge of bread and molten cheese larger than your face, or would you rather tell yourself you made a wise decision by going for the chicken salad croissant ($7.29)? Hear us out. Yes, croissants are those flaky, buttery pastries that leave crumbs all over your face. Well, at Casola's, they're baked fresh every morning. (Side note: They are huge. Like stupid big.) And they come stuffed with savory fillings like ham, turkey, salami, roast beef, and chicken salad. About that last one, the chicken salad: It's also made in house. It's the standard recipe chicken, mayo, salt, pepper, lemon juice, more mayo, and a lot of love. If for some bizarre reason you're still thinking about pizza, throw some Swiss cheese on your toasty croissant. It'll be like falling in love with Casola's all over again after ordering pizza for the past 33 years. And if you don't remember it the next morning, just head back for another when the croissants are hot out of the oven.Who would have thought the French could make delicious, smooth lattes? This seems especially unlikely in Miami, where the combination of milk and espresso is reserved solely for cafe con leche made by Cuban mamis and papis. Yet Miam Caf Boutique which takes its name from the French word miam, meaning "yum" can give those mamis and papis a run for their money. Not only does the coffeehouse roast refreshing blends, but it also offers sweet and savory treats. The items may be on the pricier side, but that's because they use organic ingredients and, hey, they're French! Take, for instance, the Miam version of a breakfast burrito ($6.50): gloriously fluffy eggs, surrounded by crisp bacon, with roasted potatoes tossed in the mix, all smothered in a secret sauce that tastes like sour cream and then wrapped in a flour tortilla. It may appear a strange combination at first, but one bite will have you closing your eyes in ecstasy. The freshly baked cookies and pastries are also more than satisfactory. So are the sandwiches and homemade soups. Come for the coffees and lattes ($4), but stay for the pastries ($2.25 to $5) and sandwiches ($4.50 to $10). Plus, the caf is located in the heart of Miami's hottest neighborhood, Wynwood.Readers' 1:1 replica handbags choice: Panther CoffeeIt doesn't matter whether the empanadas are large or small, baked or fried, or packed with chicken or picadillo. What's most important is that they're not underfilled. Too many in Miami are, and too many first bites through golden crusts reveal little or nothing at all. You won't find these disappointments at Richard Alvarez Guerra's Ricky Bakery. Here, the fried empanadas filled with golden raisin studded picadillo ($2.15) feature bubbly, crisp crusts that seem ready to burst at the slightest touch. The baked varieties are just as crave worthy, with flaky, slightly sweet crusts folded around spicy chorizo and chopped ham. The coups de gr however, are those filled with spinach. There's no salty meat to hide any Fake Louis Vuitton Replica Bags shortfalls. It's only you and a mound of emerald tinted greens mingled with stretchy cheese. Eating one is a treat and a challenge. Nibble a bit off the corner to give some of the heat a chance to escape. The courageous few can dive right in. Just be ready for the burn.For more than 40 years, Rio Cristal Restaurant has been serving dishes with origins in the small Cuban town of G The famous original steak may be the most popular dish, but like a celebrity Perfect Quality Louis Vuitton Replica in a hat and dark shades, it's covered in fries. The other plate that deserves the spotlight is the flan de Rio Cristal ($3.90), which is silky smooth and has just the right jiggle. It tastes like something abuela would make. The sugary syrup gathers at the bottom, and each spoonful requires a dip in for extra sweetness. The creamy consistency is king, and the sweet syrup is the queen. Miami has long embraced flan, and this one is a mainstay. Be sure to try it, but don't forget to brace yourself: It's so good you may get weak in the knees.The cubano ($5.45) at Luis Galindo's Latin American Cafeteria Restaurant begins with thick slices of juicy pork. It continues with crisped Cuban bread and then crescendos amid ropes of stretchy Swiss cheese lathered in mustard. This Calle Ocho cafeteria still bears the name of its original owner. Luis' brother, Raul, was revered because he served one of the city's favorite cubanos at his Coral Way spot, which was a spiritual home for El Exilio way back when. Though Luis Galindo's was bought out long ago by a Lebanese Syrian man raised in Cuba, it maintains its beating heart. Every day, masters take the pulpit at the restaurant's center to slice and stack sandwiches. By noon, the place is serving at a fever pitch as crowds squeeze in to pay their respects and take a bite of history.


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Oh Thanksgiving, how I do love thee. The food, the family, the whole concept of taking a day to give thanks. Once a year everything slows down as home, family, and friends become the heart and center of the day.
Elliott and I had discussed our Thanksgiving plans about a month ago and I asked if we could "fill up the table." Our huge farmhouse table is wonderful for craft projects, collecting odds and ends, and feeding the three of us at one little end, but it comes into its fullness of purpose when filled up with friends. Elliott said, "Sure!" and we extended invitations to our community group and a favorite Italian family to join us for Thanksgiving Day.
I spent much of Wednesday and Thursday preparing: baking apple pie, prepping the turkey, cleaning the house (with Elliott's patient assistance to my insistence), and setting the table. This was my first time to host Thanksgiving and the first Thanksgiving I had ever spent away from my parents and siblings. I was anxious that everything would go right!
But then, as I was rolling pie crust on Wednesday afternoon, Elliott and I were treated to a magnificent rainbow. It turned into a full-bowed triple rainbow with a half-rainbow beside it! Such a beautiful reminder of God's covenant faithfulness as I move away from being a daughter and fully embody my new life as a wife, mother, hostess, and friend.
hot spiced cider in Polish pottery mugs
cute boys before our meal with baked Brie and crackers... and wine too, apparently
Some people we love very much.
Almond cookies from our Italian guests (and they brought espresso for afterwards too!)
Dessert // apple pie, vanilla ice cream, and pumpkin cake with cream cheese frosting
Who doesn't love some dessert?!
I love the citrus in this apple pie... mmm...
Lena was fascinated by Baby Benjamin, which is a good sign for when our baby arrives soon!
Our sweet kitty, who found a quiet corner of the dining room where she wouldn't miss a thing... or not.
Thanksgiving Menu 2012
Baked Brie in Cut Mangoes and Honey with Crackers
Spinach Appetizer Balls
Fruit Salad Cups
Lemon Butter and Thyme Turkey from Style Me Pretty's Thanksgiving Guide
Brown Sugar Glazed Sweet Potatoes with Marshmallows from Epicurious
Classic Gravy from Style Me Pretty's Thanksgiving Guide
Steamed Green Beans with Butter and Salt
Mama Woodworth's Classic Stuffing
Classic Yeast Rolls
Local Wines (of course!)
Deep Dish Apple Pie from the Barefoot Contessa
Pumpkin Cake with Cream Cheese Frosting


Thursday, October 7, 2010
Sweet Potato French Toast
French toast is not a new idea, but it took me awhile to really get the hang of it. It was always too soggy, too eggy, or just not flavorful enough. Now that I figured it out, I love it! Also, I found that using good bread makes a big difference. I don't even bother unless I have some french bread lying around. This time I wanted to use up some mashed sweet potato, and the extra flavor and moisture didn't hurt! You could leave out the sweet potato of course.
I use half a loaf of french bread (bonus if it's homemade and a little dry)
Here's what I use to dip the bread slices in:
about 1/4 cup half and half
a big spoonful of mashed sweet potato
1/2 tsp cinnamon
1/2 tsp pure vanilla extract (I've found that imitation just isn't the same)
I find that turning the slices in your egg mixture two or three times is just right.
Fry those slices in lots of butter please! If you have an iron skillet to use, you should.
I'm sure I don't need to tell you to sprinkle with powdered sugar and drizzle with maple syrup.
If your household is anything like mine, you better eat before it's all gone!


I tried Greek McDonald’s this week. It was great.
I decided to go all in during this exciting experience of eating the most stereotypically American food in the context of a different society, so I ordered all of my go-tos and thoroughly enjoyed almost every one of them.
- Double cheeseburger – standard. Tastes just like it does at my home McDonald’s, with the same grease content that leaks partially onto the paper covering. A+ work.
- French fries – also standard, but I was exceptionally happy that they were back to normal levels of grease and salt. Many french fries – or “fried potatoes” as they are called – in Greece just don’t make the cut.
- Ketchup – the very first ketchup in Greece that I have found that tastes normal. Greek ketchup is sweet in a way that American ketchup is not, and I truly missed the familiar taste. Note to self: this is a must-pack for future international endeavors.
- Ranch dressing – nonexistent. Also a must-pack for my next journey.
- Milkshake – a little bit disappointing. The chocolate milkshake wasn’t much more than a glob of vanilla ice cream shoveled into a cup and melted a little, with spots of chocolate stirred in. But I shouldn’t have expected much more, considering McDonald’s milkshakes aren’t even very good at home.
- Chicken McNuggets – by far the best Chicken McNuggets I have ever had. These were crispier than usual and the meat tasted fresher. I savored my bites while wondering if Greek McNuggets and American McNuggets come from the same place, and if not I was trying to determine a way to import large quantities of Greek McNuggets to my local McDonald’s. Outstanding work, Athens.
Overall, I have high reviews for this centrally located McDonald’s. I would (and probably will) visit again. Because, as a wise clown once said, “I’m lovin it.”


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- Easter Egg Coloring Ideas For Toddlers
- Food Coloring Easter Egg Dye
- Easter Egg Coloring Book
- Color Easter Eggs Food Coloring
- Natural Food Coloring For Easter Eggs
- Easter Eggs Coloring Sheet
- Dye Easter Eggs Food Coloring
- Cooking Eggs For Easter Coloring
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- Easter Basket With Eggs Coloring Page
- Dyed Easter Eggs Food Coloring
- Best Easter Egg Coloring
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- Easter Bunny And Eggs Coloring Pages
- Best Way To Dye Easter Eggs With Food Coloring
- Easter Egg Coloring Games
- Easter Eggs Printable Coloring Pages
- Easter Egg Coloring Template


Capsicum annuum L. (Latin name: Capsicum annuum L.) is a genus of peppers in the Solanaceae family. It is an annual or limited perennial herb. The fruits are usually conical or oblong, green when immature, and turn bright red, green or purple when mature, with red being the most common. The fruits of chili peppers have a spicy taste due to the capsaicin content of the peel, which enhances the appetite. The vitamin C content of chili peppers is the first among vegetables and is native to Mexico and was introduced to China in the late Ming Dynasty. There are also ornamental peppers, round and inedible, in colors such as red and purple.
Pepper roaster 3D model + engineering drawing + CAD production drawing
Specification: Pepper Roaster SolidWorks, AutoCAD
dwg, Sldasm, SLDDRW, Sldprt
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Welcome to The Texan Stores
The Texan Stores prides itself on our consistent customer service. From our friendly staff to our fast and fresh made-to-order food service, we offer it all! We revolve our business technique around fresh made to order food, quality and genuine customer service. We know that building a good customer experience doesn’t happen by accident; it happens by design. From our fresh gourmet sandwiches and salads, our made-to-order homemade burgers, and our daily lunch and dinner specials, there is no shortage of choice at The Texan Stores. We are your ultimate “One Stop Shop”! When you come to fuel up, stay and dine with us in our dining room or stay and shop our convenience and gift side. You will love our spacious dining areas equipped for families and groups of all sizes. Also, don’t forget to check out our family friendly, CLEAN restrooms!


Mini Flat Lay Edible Bouquet
AVAILABLE AUSTRALIA WIDE
Please note: This item will take 2-5 business days to arrive from sending date (please select the date you want the item to be SENT).
Our Mini Flat Lay Edible Bouquet is made of healthy foods and homemade vegan snacks with no added sugar, paired with carefully selected dried florals to send a unique gift arrangement, when you can’t be there in person.
The Flat Lay Mini Posy contains the following:
1 x 50 gram Peanut Butter, Almond and Coconut Granola tub
1 x large Apricot and Sesame Bliss Bar
1 x 10 gram Garlic and Smoked Paprika Spiced Popcorn
Box size: L: 24cm x W: 24cm x H: 9cm
Please note: due to COVID and seasonal variations our product may slightly differ from image pictured as substitutions may need to be made.


Thailand Street Food
There is a wide variety of Thailand Street Food around Thailand and depending on your adventurous stomach, there are a lot of different types of food you can try.
A very convenient way to get a quick bite to eat and enjoy a different snack is around each corner.
With a large variety and prices that are very cheap, you will not be disappointed with what you can get in Thailand.
Each different region will have their own different styles of food but they will all be tasty and cooked the authentic way.
Some people are scared to eat the street food because they are worried about getting a stomach bug.
If you pick a vendor that is busy and has their food simmering away on a stove, then you can be confident that the food will be ok.
Paying only 40 t0 70 baht for a meal that back home could cost up to 3 to 6 times as much is a great holiday treat.
Thai Street Food is cooked in the authentic way by someone who has been cooking for years.
It makes it taste so much better and the smell that travels along the street can sometimes make your choice a hard one.
Bangkok Street Food
Bangkok is the most famous place in Thailand for Thai Street Food.
Nearly every corner has some Bangkok Food Cart or vendor selling some type of street food.
There are also Soi’s that are famous for all different types of street in the one place.
Soi 38 Sukhumvit is one of them and Patpong and Khao San Road are others.
There is a law in Bangkok to get rid of the street vendors but they will be moved into a more permanent place.
This will allow the smell of Thai food to waft over the streets and allow people to buy cheap food from the streets.
Thailand Beach Food
If you are lucky enough to visit one of Thailand’s many islands, you will see Thai Beach Food on most of the busy beaches.
In the main tourist areas you will see beach kitchens that will have a BBQ Charcoal Grill.
These grills will cook different types of chicken and fish and Tom Sum (Green Papaya Salad).
There are also fruit beach carts that sell cold fruit like , watermelon, mango, papaya, bananas, corn and pineapple
Thailand Market Food
Thailand Food Markets pop up everywhere around Thailand
If there is a spare piece of cleared land then you are most likely to see a food market pop up every now and then.
Thailand also has many permanent markets where people go on a regular basis to buy clothes, drinks and food.
Most popular tourist areas have weekend and night markets that have 10’s of 100’s of stalls, that have all kinds of things.
From clothes, shoes, hats, handbags, sunglasses, drinks, souvenirs and food, these markets are great for tourists.
There are also the famous Floating Markets that sell all of there wares on boats.
To see all of the Bangkok Markets click here.
Thailand Street Food – Insects
Then there are the street food carts or market stalls that are full of insects that for the westerners seems a bit daunting.
They are the highest form of protein and lowest form of fat for its size.
The insects give a good source of protein for those that cannot afford to eat main types of protein . ie pork, beef and chicken
Insects are that popular in Thailand that they have to import some insects in from neighbouring countries.
It is best to try the small ones first.
They are mixed with so many herbs and spices that you cannot taste anything apart from the flavourings.
So make sure you try some of the Thailand Street Food and you will not be disappointed with the choice, the taste and especially the price.
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Top restaurants in Delft
Enjoy some great food in Delft
Delft offers a wide range of restaurants which will undoubtedly delight your palate.
Looking for any specific type of cuisine, or simply curious to discover a new type of cuisine? Worry no more, in Delft you will find restaurants of all types, offering exquisite dishes from all around the world: from China to the USA, from Thailand to France and Italy, and many more.
Local food restaurants in Delft
But first things first! As a traveler or a local, if you are looking for traditional Dutch food in a such as the famous Stampot or haring, THUIS By Ladera is the place to be. Located on Oosteinde 13, this Dutch restaurant will surprise you by its authenticity, its cozy atmosphere… and very attractive prices! Do not forget to make a reservation!
De Kurk is a Dutch restaurant located in the tiny street Kromstraat, and will amaze you by its glass roof and floor-to-ceiling-windows which allows the natural light to come in!
In a different style, you are welcome to stop at De Waag, a majestic Dutch café by the Markt Square, or at the restaurant T’Postkantoor on Hyppolytusbuurt 14. Looking for a modern-style and fancy restaurant? Head to Moodz on Vesteplein 4!
Italian restaurants in Delft
Italy is also well represented in Delft in terms of restaurants. Stromboli is an authentic Italian restaurant and wine bar, located by the Market Square.
Dolce Amaro is another Italian restaurant, featuring Sicilian roots. Fresh pastas and products of seasons will please your palate without any doubt!
In spring and summer, Fratelli is a lovely place to enjoy Italian food. It is on the popular and often busy Beestenmarkt square. Ask for a table on the terrace, with a fireplace!
For Italian, and smaller budgets lovers, Pavarotti, near Delft Station, is most likely where you want to stop at!
Asian restaurants in Delft
Let’s now travel to Asia and its extensive and exquisite cuisine! The more curious will want to try Plan B, on Boterbrug 15. Indonesian food on the menu for an exclusive dinner which will not disappoint you. Did you know that Indonesia is the world’s number one country by total number of islands? More than 18 300!
Feeling more like having a Pad Thai? Head to Mekhong Tha-Lao on Vrouwjuttenland 11, in front of a lovely canal. You will feel in Thailand as soon as you step in, it’s promised! For Indian food lovers, the Indian Garden or the Maharaja will delight you.
In terms of Chinese cuisine, the little Eastern Snackhouse on Kromstraat 25 is perfect for an unformal lunch or dinner. For a cozier atmosphere, take a little walk to Minervagew 4-8 and enjoy a meal at the colourful Royal Palace. Sushis fans can find their precious at Umai, and eat their favourite sushis in a modern and fancy restaurant on Nieuwe Langendijk 27.
For smaller budgets, have them ordered and delivered by Sushi Wereld!
American Style restaurants in Delft
Last but not least, the Steakhouse Betty Boop will please you with its original decoration based on the famous character, but also its exquisite meat dishes.
In a completely different style, the Bier Fabriek, on Burgwal 45-49, is a must-see in Delft. In summer on a terrace, or inside by the brewery, this original place offers the best chicken Barbecue in town.
Your Royal Stay in Delft
If you’d like to reserve one of these restaurants, you can ask our receptionist.
Enjoy your Royal Stay at Luxury Apartments Delft together with great food of one of the above restaurants.
Delft is Back!
It is time to welcome you again in our beautiful city of Delft! And do not worry, our precious has not changed! Boat tours, markets, museums, all the traditional activities in the city are open and ready to welcome you. But safety first! The required 1.5 meter...
Vakantie in Holland bij Luxury Apartments Delft
Vakantie in Holland bij Luxury Apartments Delft Wij blijven in Holland!Foto: Vanderkant Fotografie Een verblijf in Holland begint in Delft De wereld weet: een verblijf in Holland begint in Delft. Hier ligt de sleutel voor een schitterende vakantie in de lage landen....
A unique experience in Delft
Team of Luxury Apartments Delft in front of The Lounge, the breakfast room. Must visit Known for the famous pottery, Delft is a must visit city in The Netherlands. The charming city is full of history and unique experiences. The city still upholds outstanding and...


Thought I would share this little email exchange between my grandma and I last week, because it surprised and touched me. My last post about Grandpa Bill’s Beer Bread came after a whole day where I thought about my grandpa a lot, and I justÂ really missed him. When I woke up in the morning I was really craving pancakes, so I busted out my Krusteaz mix and made myself a plate full of mini pancakes – my grandpa used to make me dollar-sized pancakes for breakfast when I was little, but he called them “Jenny-sized” pancakes. Then I ate them with Karo syrup, because that’s what he always used instead of regular maple syrup. And since I was already on a Grandpa kick… then I made beer bread. :)
ÂFrom: JennyDate: 3/13/2010 7:34:39 PMTo: Grandma NancySubject: GrandpaÂ
I just wanted to share with you that I thought about Grandpa a lot today. This morning when I woke up I made myself mini (“Jenny”) pancakes, and I ate them with Karo syrup. :)
Then I made a loaf of beer bread from the recipe I have still hanging on my fridge (it’s been there since the day he dictated it to me at your dining room table), and I wrote about it on my blog. Thought you might like to see the entry:
Jenny————————————————————————————–ÂDate: Sun, 14 Mar 2010 10:53:11 -0800
From: Grandma Nancy
Subject: Re: Grandpa
Guess he must have been nudging you as it was his birthday! Maybe that’s why you thought of him so much. Your entry on the beer bread is fabulous…… You have really made so many wonderful “additions” to the original recipe and I’m sure Grandpa would be tickled pink.
Love you much…………………Grama
Huh. I really, truly had not known it was his birthday; I just felt close to Grandpa last Sunday!


Welcome to Hereford, an agriculture and organic food theme that will help you build an astounding website. Whether you are into food recipes, or you are a cheesemaker or a farmer with your own cattle farm, honey bees or an eco farm where you are growing your own fruit, cheese and vegetables, this is just the theme for you.
It comes with gorgeous predesigned layouts that will help you showcase your products in a stellar fashion. Our templates are great for any horse ranch, vineyard, winery, milk (dairy products), beekeeping (apiary) businesses. Hereford is an excellent choice for everyone trying to launch a great website without any hassle.


The funny thing is, I think I first heard of Seed Cake when I was reading The Hobbit many years ago. When Bilbo Baggins’ house is invaded by lots of visitors at the beginning of the story one of them asks if he has any Seed Cake. It’s a very old British recipe, can be traced back at least as far as the 15th century and was very popular in Victorian times.The idea intrigued me and I looked up some recipes. When I found out that the seed involved was caraway seed I wasn’t sure – I couldn’t envisage it working as a flavour in a cake. Caraway seeds have a slightly minty smell, neither sweet nor savoury and quite musky, with a strong aroma.
I used a Nigel Slater recipe (http://theguardian.com/lifeandstyle/2010/may/02/nigel-slater-classic-recipe-seed-cake) he says just to use a teaspoon of seeds, enough to gently perfume the cake – other recipes I looked at suggested more and I think I’m going with Nigel on this one.
The cake reminds me a lot of Madeira cake – both recipes have ground almonds in them, although seed cake lacks the lemon you get with a Madeira and it doesn’t rise as much. The seeds do give the cake a gentle perfumed flavour which is actually very appealing. It has a nice texture due to the ground almonds, a golden crust and the smatter of caraway seeds add a tiny crunch. I’m not sure it’ll replace Madeira cake, which has become a favourite of ours, but the Seed cake is a quirky addition to my repertoire – nice for a vintage picnic maybe? I can see why Bilbo and his mates packed it for their long quest…
It is with a plan for a picnic I say:
It’s only vintage but I like it!


- This event has passed.
Virtual Shavuot Programming
May 16, 2021 @ 7:30 pm – 10:30 pm PDT
Join us on Sunday May 16 at 7:30pm Pacific as we honor this tradition with study, song, poetry, and shir berenj: delicious rice pudding with orange blossom water.
- Nefesh Tikkun Leil Shavuot. Register here for Nefesh Shavuot as community members share teachings
- What is Shavuot? Shavuot 101
- 7:30pm REVELATION: Candle Lighting, original music, revelation with Rabbi Susan, Duvid, Sally and special guests
- 8-8:30 Torah teaching with Merissa Nathan Gerson, Sex and Grieving in Jewish Traditions. Merissa is author of Forget Prayers, Bring Cake : A Single Woman’s Guide to Grieving
- 8:30-9:15 Tannaz Sassooni cooking presentation: shir berenj, Iranian rice pudding. See below for prep instructions, you’ll want to cook the rice prior to join in real time!
- 9:15 – 9:45 Torah teaching with Rabbi Susan Silverman: Partnership in Torah/Partnership in Families. Rabbi Susan Silverman is the author of Casting Lots: Creating a Family in a Beautiful, Broken World and the founding director of Second Nurture.
- 10pm Torah Texts You Love with Ethan Pack and Maya Buffet-Davis and YOU
- 10:30pm Hanging out, kibbitzing, eating dairy foods!
There is a midrash that says the day the people were to receive the Torah at the foot of Mt. Sinai they overslept! To do a tikkun (repair) for that oversleeping we now stay up all night on Erev Shavuot wrapping ourselves in wisdom teachings of Torah, eating delicious foods of milk and honey, and preparing for RECEIVING.
Shir Berenj – Rice Pudding
with Tannaz Sassooni | 8:30pm PT May 16, 2021
If you’d like to cook along with Tannaz at 8:30 PT, please have your rice prepared in advance.
In Iran, Shavuot is known as “moed-e gol”, the festival of flowers. When the orange trees are in bloom, it smells heavenly, and in Shiraz, “you breathe it everywhere”. Shavuot falls at the time when the trees are moving from flower to fruit, and you make rice pudding with orange blossom water.
Shir Berenj | rice pudding
Makes 4-6 servings.
- 1 Cup medium or short-grain rice (Calrose or jasmine are good choices)
- ½ t salt
- 2 Cup whole milk
- ¼ Cup sugar
- ¼ Cup orange blossom water
- To serve: clotted cream, kaymak/sarshir, or crème fraiche
- Wash the rice: In a bowl, cover rice with cold water.
- Claw through with fingers, until water grows cloudy. Carefully drain out water, and the repeat until water runs mostly clear.
- The last time, pour the rice and water into a medium pot (at least 6 cups), and if necessary, add additional water to cover the rice by about an inch.
- Add salt. Bring to a boil over high heat, then lower heat and simmer, stirring frequently, until rice is soft and expanded, and water has begun to thicken, about 20 minutes.
- Add sugar to pot; stir to combine.
- Add milk, about ½ cup at a time, bringing it back up to a simmer, and stirring until it’s mostly incorporated, before each pour. This should take about 20 minutes altogether. When it’s fully incorporated and thickened, remove from heat.
- Add orange blossom water, and stir to combine.
- Top each serving with a dollop of sarshir, and optionally, honey, date syrup, or sour cherry preserves.


I read this because I was out of town and it was available on my iPad. It was reasonably entertaining but I wouldn't go out of my way to read it unless you really enjoy long descriptive passages about French or Indian food (which I know some people do).
The story starts in Mumbai - it is told from the perspective of Hassan who is born into a poor but rising Muslim family in Mumbai. Hassan's grandfather started out delivering tiffin lunches, moved on to lunch carts and eventually opened a restaurant on the border between a slum and Mumbai's wealthy Malabar Hill area. Hassan's father improves upon the restaurant and his wife, sister and brother in law, parents and all five children are involved in the business. But when tragedy strikes as a result of religious tensions in India, Hassan and his family sell their property to a developer for millions of dollars. They first emigrate to England and live with relatives in a heavily east Indian neighbourhood near Heathrow.
In London Hassan discovers girls and his father languishes, depressed. Getting involved with the wrong girl gets Hassan into trouble so the family picks up and leaves. They wander Europe in an old Mercedes, sampling all the foods Hassan's father wishes to try and finally ending up in a small town near the French alps. Here the family opens another successful Indian restaurant, much to the chagrin of their neighbour, an elderly classical French chef.
The French chef eventually takes Hassan under her wing and trains him to become a Michelin star worthy French chef in his own right. The rest of the story follows Hassan's successes in the Paris restaurant business.
There are some interesting characters - Hassan's father, the elderly French woman, another French chef who becomes Hassan's friend and mentor in Paris. But the real focus of this book is on the food - there are seemingly endless descriptions of shopping, choosing fresh meat, seafood or produce, and of course cooking and serving meals.


Happy to have PhD student Jamie Kraft in our group!
In September doctoral student Jamie Kraft joined us and she will work under the supervision of Robert Caesar who is one of the senior researcher in our group.
“After eating a high fat meal, individuals have increased levels of circulating bacteria derived endotoxin, lipopolysaccharide. It has been shown that dietary fat plays an important role in endotoxin uptake in intestinal epithelial cells. I will be looking at the effect of different fatty acids on endotoxin uptake and migration across the intestinal epithelium” says Jamie who will be finishing her PhD with our group.