ALL BEEF UNCURED HOT DOGS
Uncured All Beef Hot Dogs from Five Marys dry aged beef - 1 pound packages with 6 hot dogs. Enjoyed by kids and adults alike!
Ingredients: Dry Aged Beef, Water, Sea Salt, Organic Mustard Seed Powder, Organic Spices, Organic Celery Powder, Organic Natural Flavorings in an Edible Collagen Casing
$15 for 1 pound (6 hot dogs)
HOT DOGS & HAMBURGERS
Burgers and Hot Dogs are always a great call! Our ground beef is dry aged 28 to 40 days for a flavor that's hard to beat. Our hot dogs are all natural, no nitrates added and made with our Five Marys dry aged ground beef for a flavor adults and kids are raving about.
15 pounds of 28-day dry aged ground beef
2 packages of Five Marys Hot Dogs (1 pound each, 6 hot dogs per package)
2 pounds of ground lamb (for amazing lamb burgers or to mix with ground beef for a lamb/beef burger!)
1 M5 Signature Spice rub for making epic burgers easily!
PLUS an M5 trucker hat to BBQ in style :)


Our restaurant is renowned in Tarifa for its unique setting. In the evenings the garden transforms into a candlelit restaurant, with tables set among palm trees. We offer relaxed, atmospheric dining with menus showcasing great Spanish food, and a range of delicious wines, served in stunning gardens.
The menu is predominantly Mediterranean and traditional Spanish cuisine with a contemporary twist. Seafood is one of our specialities, and by sourcing fresh fish and seafood daily, El Jardín Restaurant offers a delicious choice of dishes suitable for all the family.


Once you have known how to cook some of the most common dishes such as grilled cheese and a few other main meals, it’s now time to move up the scale. It’s time to know how to stir fry. Well this is not a tough meal to prepare. You just need some skill and some understanding of what you will be doing in the kitchen. This includes all that you need to make the dish. Stir frying is considered a very flexible and easy way of cooking. Well this is a Chinese dish. When making it be precise and do everything right or the dish goes south
Stir frying using a non-stick wok is very simple. In other cases people may still stir fry without the wok. Here they just use a flat based pan. A wok is versatile vessel that is round-bottomed and is from China. The basic components of stir frying include;
Oil flavorings- including hot chilies and other spies like the Sichuan peppercorns.
Proteins- this may be the start of the dish you are making. The protein components can also be used as flavorings. Here they are ground or chopped very finely. In the case where they are the may part of the dish, they are marinated or brined then cooked.
Vegetables- apart from proteins, vegetables can also be used as the may part of the dish.
Additional ingredients- these could be such as garlic, ginger among other aromatics and ingredients that are commonly used by the Chinese
Sauce- such as soy, broth, rice wine among many more.
Garnishes- these are used to add flavor when the dish is done cooking
When making a stir fry dish, you should ensure that you are able to control the fire under the wok to avoid burning the dish or making a mess of the whole thing.
The wok is preheated before adding some oil to it. The oil is drizzled down the sides to ensure it covers the whole surface. After this the garlic onions and other aromatic are stirred. These will permeate the oil and enable the spread of the flavor to other ingredients.
The aromatics are the removed and the already prepared protein added. After this the vegetables are also added. After the addition of all ingredients, a spatula is used to stir the food turning it from side to side on itself. After all this the sauce is then added to finally season the food before taking it off the heat
Remember one rule when cooking with a wok. Hot wok, cold oil, the food won’t stick. In the case where the wok is new, you need to do something called breaking the wok. Here you season the wok by cooking on a layer of oil. This prevents rusting and makes the surface naturally non-stick. The perfect wok to be using in the kitchen.
The main secret of stir frying is to make sure you keep moving the food from side to side. There are many ways to cook with a wok. In many cases it includes being creative. Because of this when making a dish make it like you want it not necessarily like the recipe says.


For more information, please contact the Blends Team on
Tel: 01566 780284or email
Reduce blend costs now
- Now is the time to review dairy cow nutrition
- Cost savings may be possible on blends formulated in late summer
- Challenge Mole Valley Farmers to maintain or improve nutrition and reduce cost
- Contact the Blends Team now for a free evaluation on 01566 780284 or email firstname.lastname@example.org
We can offer a complete standard range of blended feeds for dairy, beef and youngstock. This is complemented by the ability to manufacture custom mixes to meet individual requirements, reinforced by nutritional advice if required.
Both the standard range and custom mixes can be offered as either coarse blends or meals.
The blended meal products will eliminate all of the traditional physical variations of coarse blends, they will be 100% homogenous, will not separate and will lend themselves to the addition of minerals and micro-nutrients through fully monitored process controlled plants.
All products provide accurate mixing and have the assurance of full traceability. They will benefit our customers by saving on-farm storage and labour, ensuring accurate mixing and improving cash flow position. All blends can be supplied fully mineralised or non-mineralised.
Blends and meals are manufactured at a number of sites across the UK. The sites are located strategically to minimise transport costs and provide a wider range of ingredient options.
A wide range of standard dairy blends are available
Standard Cattle/Youngstock Blends
Blends for feeding beef cattle and youngstock. This quality range of cattle and beef diets is designed to provide good starch and energy levels to encourage good animal performance. Typical ingredients include cereals, sugar beet, palm kernel and rape.


Cats are one of the domesticated animals we love. We love their persnickety-ness, their affection, their habits. And when it comes to our cats, we do a whole lot to try to figure out what makes them happy. That includes favorite toys, favorite beds, favorite water bowls—and favorite food.
One of the options for food for cats is, of course, wet food. But if you’ve never given your cat wet food, then you might not know everything there is to know about wet food. Because one thing’s for certain: Wet food isn’t the same as dry food.
For starters, dry food is, well, dry, which means that its texture is pretty uniform. But wet food has a surprising array of texture, from shredded to morsel like—and your cat may end up with a preference for one and a dislike of another.
Thinking about wet food for your cat? This graphic tells you what you need to know.


Some people may be unaware that tomatoes are actually fruit and that tomato juice has numerous health benefits. There is hardly another fruit juice that is as beneficial as tomato juice. If you want to maintain you health in perfect state, then tomato juice is your best option. Tomatoes and tomato juice is famous as a nutritious drink with many advantages. Let’s take a look at some of them.
First of all, tomatoes and tomato juice are rich in lycopene. This is a compound that possesses strong antioxidant and anticancer properties. In addition, lycopene functions as an antioxidant and protects the cells from damage. Studies have found that lycopene is very effective against various cancer types, such as breast cancer, prostate cancer and pancreatic cancer.
Tomato juice contains high levels of vitamins and minerals. It is proven that a cup of tomato provides about 74% of the daily recommended dosage of vitamin C and 2% of vitamin A. Vitamins A and C are known to strengthen the immune system and to destroy free radicals. Other vitamins that are found in tomato juice include vitamins K, B1, B2, B3, B5 and B6. Among the minerals contained in tomatoes juice are potassium, magnesium, iron and phosphorus. They ensure proper function of the body cells and tissues.
In addition, tomato juice has natural contents that are known to fight against bad cholesterol. These contents include fiber and vitamin B3. All this makes tomato juice a great cure for high cholesterol.
Heart diseases are among the most common health problems people encounter. Tomato juice is very beneficial in cases of heart diseases because it is rich in vitamin B6. This vitamin takes part in the breaking of homocyctene – a compound which is known to damage the walls of blood vessels.
Regular consummation of tomato juice can improve your general health and can successfully treat various health problems.


HHC Gummies | Mango Guava Pineapple | 200mg
HHC Gummies from Bearly Legal are Here! And they are amazing!
Each package of our HHC gummies contain:
- Ten (10) gummies per Pouch
- 20mg HHC (Hexahydrocannabinol) per Gummy
- Total of 200mg per Package
- Mango Guava Pineapple Flavor
- Resealable Ziplock Metallic Pouch
- 100% Gluten-Free & Vegan
It should be noted these gummies are a little over 20mg, however, most will test at around 25mg*
Make sure to check out our volume discounts!
Flavor:Mango Guava Pineapple gummies taste like a juicy trifecta of fruit - a delicious combination of juicy pineapple, tangy guava, and luscious mango. These gummies are definitely the best fruity gummy candy you will ever taste!


Uber, not content with delivering meals to their users, is testing a brand new concept— Uber Dine-In. This option lets the hungry Uber Eats customers to order their meal on the Uber Eats app and dine in the restaurant.
If all goes well, Uber Eats Dine-In takes away booking or waiting for a table; choosing your meal in the restaurant and waiting for your food. The dine-in option guarantees freshly prepared meals when you get to the restaurant. With many establishments aboard, it might open eyes to the variety of cuisine offered in their neighborhood. The option could even entice you to discover new favorites.
How Does the Dine-In Option Work in the Uber Eats App?
If you’re hungry, have a hot date, or planning a family gathering, use Uber Dine-In. With the Uber eats app, you could check out menus, pricing, and reviews. Once you decide on a restaurant, you can choose to get the meal quickly by selecting A.S.A.P. You could also choose to receive notifications about the preparation of your meals and when you should be at the restaurant.
The other option is to select a preferred time to dine in. Just like Uber Eats, you pay for the meal on the app itself. If you want to order more food later on — like dessert, coffee, or a couple of cocktails— you could do it separately. This is essentially making a reservation for a table, ordering and paying in one easy, streamlined process. Tips can also be part of the process, and all of those go to the restaurant for its employees.
Why Would Uber Eats Offer This?
It lessens the demand for Uber drivers delivering the food and is an easy way for the company to make money. Instead of the customer paying a delivery fee, the restaurant itself pays a variable fee to Uber. Additionally, Uber Dine-In strengthens the company’s footprint with the restaurant industry and heightening brand awareness.
Although Uber Dine-In sounds like a great idea, some restaurants chose not to participate. Common concerns include quality control among those who might embrace this business plan.
Sounds Good! Is Uber Dine-In Currently Available near me?
View this post on Instagram
At present, Uber Dine-In is only available in four test markets- Austin, Dallas, Phoenix, and San Diego. If it becomes successful, however, we can expect Uber Dine-In to be available in major cities.
Can I Uber to the Restaurant
Certainly! While you wait for Uber Dine-In to become available in your area, why not Uber your way to and fro your chosen restaurant?
Are Any Other Companies Offering a Similar Service?
As of this writing, there is only one company offering a similar service in the country.
AllSet, a San Francisco-based company started their service four years ago. They currently operate in eleven major U.S. cities with plans for expansion. They have received significant media press and reviews for their service.
It is easy to imagine that if the concept takes off, other meal delivery companies will follow and have their own versions of the service. DoorDash, Postmates, and GrubHub— I am looking at you!
Having many years of restaurant management under my belt, the logistics of maintaining smooth and quality service in a multitude of restaurants is not an easy task to take on.
In a busy multi-chain quick full-service concept— logistics multiply. Timing both in the kitchen and the dining room need to be impeccable while maintaining top-notch food quality control. If and when Uber Dine-in is made available in my area, I shall be keen to try it— and share my experience with you.
It’s amazing how Uber is constantly innovating the transportation and delivery industries. It wasn’t too long ago when we learned about urban air mobility and Uber Copter, which is set to start anytime soon! Now, we have Uber Dine-In to be excited about!


MEAL REPLACEMENT SHAKES AND SMOOTHIES
The main problem with most diets is that they’re loaded with carbohydrates. These high levels of carbohydrates lead to fat storage, making it difficult to lose weight. To help you replace carbohydrate-rich meals, we’ve created low carbohydrate meal replacement shakes and smoothies that help curb your appetite while also significantly reducing your overall carbohydrate intake. High quality meal replacement shakes also nourish the body by delivering easily digestible protein. This increase in protein intake helps your body repair muscle tissue and improves your metabolism. Our meal replacement shakes and smoothies are hand picked by our nutritional experts ensuring you receive the highest quality ingredients, delicious flavors and the best results!
Making sure you have the right consumption of protein is important to avoid over-training your muscles and possibly getting injured. The advantage of using protein shakes at this particular time (after workout) is that the protein reaches the muscles faster, because the body takes less time to digest a shake than solid foods. After working out is the best time to get a protein shake into your body, so that the protein can be delivered to your muscles faster and begin the healing process right away.
Cutting Edge Supplements (CES) goes beyond your expectations and was established to help you reach all your health and fitness goals. Here at CES we strive to carry high quality products and ll new products are tested by staff before being offered to you. We want to save you both time and money by finding the supplements that work, thus making it easier for you to choose one.


Although I was never into food and cooking before marriage. But when I started this new phase and was completely alone at home. I had no choice but to take out the finest recipes from the internet, called my mother and cousins for the best dishes they know and started trying them one by one. Believe me it all about practicing. The more you cook , the better would it turn out to be every time. This one is an old recipe of one of the most simple yet the tastiest chatnis I have ever made. I thought to share it step by step. It has been my husband’s favourite even when he always have a NO-NO to all other chatnis and pickles.
Step 1 . The Ingredients
You need Coriander leaves, Mint leaves and a handful of Tamarind.
Soak the tamarind in a Glass of water – Do not add alot of water , the thicker the better.
Add Mint and Coriander leaves with 3 tablespoon sugar and a pinch of salt. Add the WATER of the soaked tamarind. (Do not add the beans of the tamarind)
Step 6. The Results
Grind until it looks like this –
Dont forget to have it with any of your spicy dishes or simply with white rice.


The other day I was looking through some blogs that I used to always visit, and somehow I stumbled upon the cutest idea. So we bought the ingredients and made some Nutter Butter Snowmen last night! :)
White Candy Melts (or almond bark or white chocolate chips)
They were really excited about this activity!
They turned out pretty cute! It was very simple and didn't take long at all. I'm really glad I found it and hope to find other simple, yummy activities for Christmas break!
Maybe You Need This As Much As I Do
1 day ago


Rain City Too
Take advantage of a delicious food truck menu brought to you by the popular chefs at Rain City Catering, the official caterers to the Seattle Mariners. From corporate functions and community festivities to casual private parties, we bring fun and excitement along with our exceptional food.
Where We Roll
Our Rain City Too food truck loves to travel, so book Rain City Too and share in our concept of food truck favorites. Cater your event the easy way and energize the crowd with dishes straight from our food truck for church picnics, corporate meetings, community celebrations and other special events.


There are some 1,500 edible varieties and each has a distinctive taste. However, certain generalities can be made.
In many places, eating insects is fashionable. Last year, the UN recommended its use and a study published in the BBC estimates that are part of the usual diet of 80% of the population. Now, even the children of Angelina Jolie and Brad Pitt I like to eat crickets .
In our country it is customary to eat and Siqui sapa suri , two worms of the jungle are prepared grilled, fried, or marinated kebabs. If you've ever had the opportunity-and-value to test, more or less know what it's like eating an insect, since what they know. If not, then we give you an idea.
"In general, insects tend to know the nuts, especially when toasted. I think this is due to natural fats that have, in combination with the crispy their exoskeletons rich in minerals, "said Daniella Martin, host of TV's" Girl Meets Bug "in an article published in 'The Huffington Post' .
According to Martin, there are about 1,500 species of edible insects. And each of them, depending on what they eat, have a peculiar taste, which is sometimes very difficult to describe.
"Crickets, for example, know as an almond shrimp, while the majority of larvae that have tried know almond mushrooms. My two favorite tracks of the wax moth (known as "wax worms") and bee larvae, pine tree know enoki and chanterelles (a type of fungus) with bacon, respectively, "he describes.
And what do they know the spiders? They are like a light version and earthy seafood, especially crab and lobster.
STRANGER TO THE PALATE
However, the culinary expert in this field says there are flavors that can hardly be equated with something familiar. For example, the giant water bug is almost impossible to describe. "There simply is not in the annals of our culture, something that can point them to give an idea of the nature of its flavor," said one writer after testing them first.


Bethlehem welcomes BurgerFuel
Locals from the Tauranga suburb of Bethlehem welcomed their very first BurgerFuel restaurant this week; situated in the upmarket Bethlehem Community Shopping Hub.
Located at 19 Bethlehem Road, the new BurgerFuel restaurant is situated in the heart of Bethlehem, and easily accessible to those working in the area, as well as residents living in the surrounding suburbs of Te Puna, Wairoa and Tauriko.
Customers will be able to enjoy a gourmet burger experience catering to all appetites and life styles. The extensive menu features fresh, natural, wholesome gourmet burgers, a stellar line-up of delicious sides and the iconic, BurgerFuel thick shakes – as well as gluten free, vegetarian, vegan and kids’ meal options.
BurgerFuel has opened the new Bethlehem restaurant with current franchisees and Tauranga locals, Rhys and Nicole Jakich. BurgerFuel Bethlehem marks the third restaurant opened in the Bay of Plenty Region by the Jakich’s, with their other two restaurants located in Tauranga South, 602 Cameron Road, and BurgerFuel Mount Maunganui at 330 Maunganui Road.
As always, Rhys and Nicole have favoured a hands-on approach to business and value the importance of getting involved with the local community and taking part in local sponsorships and fundraisers.
They believe the success of BurgerFuel Bethlehem will come down to the great local talent they have on board. Rhys comments; “The most important aspect of our business is our staff. We have an amazing, experienced team who are all ready to get stuck in and are committed to serving delicious burgers along with excellent customer service”.
Craig Notman, General Manager of BurgerFuel Australasia, adds: “The Bethlehem area has remained untapped by any gourmet burger outlets up until now so we’re stoked to be able to cater to the needs of local burger lovers. We have been blown away with the warm welcome we’ve received from the local community so far, and we can’t wait to grow our BurgerFuel family in the Bay of Plenty Region.” BurgerFuel Bethlehem will be open for trading as of Monday the 12th of December; Sun – Thu 11am – 10pm, Fri – Sat 11am – late.


is the partner of the group Pishtones.cz
Ribo s.r.o. is a purely Czech company with its own new modern production and technologies, which specializes in the production, processing, processing and packaging of sausages and cheeses.
It produces its own products of the highest quality, as well as processes, processes, packs and sells traditional sausages and cheeses from all over Europe.
The products can be delivered exactly according to the customer’s specification, ie: product type, packaging, quality, processing, weight, etc.
The main advantage of Ribo Foods is that, thanks to its own production for processing, it can respond immediately to any change and customer need.
You can buy Ribo products in the Makro, Globus and Norma networks in the Czech Republic and Slovakia.


The glitz and glamour of the 2023 Monaco Formula E-Prix took a delicious offshore turn, as TAG Heuer Porsche Formula E Team drivers Pascal Wehrlein and António Félix da Costa went head-to-head in a creative cooking challenge.
With World Master Chef Damir Sertić overseeing the action, the drivers vied for the title of ‘Monaco Master Chef’ in a stunning seafood showdown aboard a yacht.
Sertić, winner of the prestigious "International Culinary Artist Yi Yin Cup" in 2018, first lent his expertise to the drivers on land, as he accompanied them to the ‘La Pêcherie’ store where they handpicked the seafood that would star in their dishes. After making their selections, the team boarded the yacht, ready to showcase their culinary capabilities.
Both drivers began strongly, as Damir closely supported his two Porsche protégés. Pascal was sure to flex the speed of his cooking to António:
“You want help? Because [my dish] is made in 25 minutes!”
Pascal’s tiger shrimp and linguine dish was the product of creative inspiration; with a sprinkle of culinary genius and a touch of kitchen flair, Pascal danced his way round the kitchen. Seasoning his meal with tomato, garlic, lemon, parsley, and gamba, he was also sure to cook to taste as he added salt and pepper. Where Wehrlein’s cooking displayed speed and power, Félix da Costa’s, however, was a show of patience and precision, as he cooked his fish delicately for over an hour. Only time, and the team of hungry jurors, would tell which approach was worthy of the title that both drivers’ careers had long been craving.
Sat with empty stomachs and high expectations, the three jurors (who also looked strangely similar to members of the TAG Heuer Porsche Formula E Team) were first greeted by Pascal’s sensational dish. Upon serving, he seasoned his dish with a sprinkle of emotional flavour, informing the judges that his dish had in fact been inspired by a recipe belonging to his dear grandmother.
Similarly keen to walk the jurors through the emotional journey of cooking seafood, António also dished up, eagerly stressing the passion poured into his masterpiece. The jurors had now been served both drivers’ dishes, and with Chef Sertić watching proudly, it was time for tasting.
With tension high and seafood cut, disaster soon struck for António; Juror #2 had found a bone in their dish, thus swinging their vote in Pascal’s favour. This, and the fact that António initially won Juror #1’s vote, now meant the drivers shared one vote a piece. All eyes fell on the third and final juror to see who’d be determined victor.
With the help of Damir, António’s last-minute plating changes proved crucial, both elevating his dish’s presentation and claiming Juror #3’s vote and therefore the much-coveted ‘Monaco Master Chef’ title. Whether the driver from Portugal, a country of extensive shorelines and seaside culture, was ever going to be beaten in a seafood challenge remains in question. However, one thing was for certain; the judges had been blown away by the incredible taste of both drivers’ dishes.
Félix da Costa then gleefully donned his victory apron, which sported his cooking moniker ‘The Codfather.’ Evidently, the jurors had been made a delicious offer they couldn’t refuse.
All in all, the 2023 Monaco Formula E-Prix brought an unexpected level of offshore action. Both Pascal and António impressed not only the judges and onlookers with their skills, but also Damir, proving themselves capable of creating far more than just electric lap times.
The TAG Heuer Porsche Formula E Team is grateful to Chef Sertić for joining us in this challenge and providing valuable culinary insights to António and Pascal. We’re looking forward to seeing what delights future Monaco E-Prix weekends hold in store!
For those looking to emulate Pascal and António’s cooking performance, please see below:


Sysco is a leading distributor of food products to restaurants, healthcare, hotels, and schools from coast to coast. At Sysco, truck drivers primarily handle refrigerated freight. Drivers with a CDL-A can get hired as a delivery truck driver or route delivery driver for cold and frozen freight. These truck drivers transport cargo from Sysco warehouses to distribution centers and retail locations nationwide.
Sysco has locations and routes all over the globe, including customer locations and distribution facilities. To provide freight hauling services for these terminals and locations, Sysco maintains a fleet of truck drivers in the United States that handle more than just vegetables and fruits for restaurants. They also transport foodservice products, including non-food items in dry van trailers like heavy equipment, pantry staples, and specialty food products.
Sysco values inclusiveness, teamwork, integrity, responsibility, and excellence. The company has a high standard of ethics that extends to its drivers, so start your trucking career with Sysco today!


In my (very short, actions only) new book I outline strategies that you can start today, RIGHT NOW! Total time commitment to a healthier you is only 4-6 hours per week and cost is only the price of the book. Click here to learn more.
If you are considering a vegan or vegetarian diet, or know a friend who is vegan or vegetarian,you owe it to yourself to check out Dan’s first eBook. Co-written with his son, Mitch, this instantly downloadable eBook demystifies where vegans get their protein and how to maximize taste and diversity. Complete with a 7-day meal plan. Click here.


This article will talk in detail about the meat mincer and its features, compatibility with your business, prices, and tips in general. Before buying your meat grinder, understand that there is an ideal machine for every type and size of business! This artical will guide on how to use a manual meat grinder!
Meat Mincer or Meat Grinder?
Each type of machine has a specific name.
If you are looking for a “meat grinder” for professional use, know that the technically correct name is meat mincer.
Learn more about the grinder and meat mincer difference.
As a team, we decided to provide some essential tips to help you do an excellent deal. Good reading!
Why work with a meat mincer?
Automatically, you may have already thought: “Why to grind meat! Logical!”. However, the concept of grinding meat in business is much more than just that. Meat is present every day and in several dishes in cuisine, but the type of meat most consumed and used in several recipes is meat.
The meat mincer is used daily by professionals in the meat industry to make sausages such as sausages, salchichón, chorizo, among others. In addition to orders, such as ground beef or pre-made products such as hamburgers, meatballs, kafta, etc
What is the best meat mincer manufacturer?
This is probably one of the most significant doubts of entrepreneurs when thinking about purchasing any equipment. Some tips for choosing companies, like the ones mentioned above or not, it is beneficial to know if regulatory bodies, such as approve the machines
NBR 60335-1: Safety of household appliances and the like.
IEC 60335-2-64: Household and similar electrical appliances – Safety – Particular requirements for commercial electric kitchen machines.
In the INMETRO case, however, some mincers do not fit into their guidelines, as meat mincers with a grinding capacity higher than 400kg / h do not fall within INMETRO Ordinance 371.
If the equipment is essential in your production line, it is worthwhile to invest in the right quality equipment, which helps you obtain positive results in your company.
There are many cases, for example, of butchers and grocery stores that buy only one machine and supermarkets and medium and large meat shops that choose to purchase two devices at the same time.
Being for professional use, it is not advisable to buy mincers or meat grinders for the price. Analyze what you need, what your need is.
There are meat grinding machines, around R $ 400.00. However, the focus of these machines is domestic use; that is, these types of devices were designed for occasional use or for those who want to grind 500g of meat for lunch and 500g for dinner the next day. Even so, grinding takes time.
If you don’t make the right choice, your business could suffer losses!
Don’t fool yourself! Be very realistic about your business needs.
For a business, there is no better machine, even if it has thousands of functions, sizes, colors, etc. There is the ideal machine or the most compatible with the model and size of your business!
Therefore, you are advised to purchase a machine with your store in mind as a whole and not just the device itself.


top of page
Incredible Food You Won’t Forget
ABOUT OUR BUSINESS
We’re award-winning caterers who know how to please the most diverse and picky palates on a budget. We’ve delighted our customers with innovative, delicious food. Whether you’re too busy to cook, want to throw a dinner party or the event of the century, we’ll make food that looks and tastes amazing. With several years of industry experience we know how to make your event successful. We Specialize in catering events, and wedding Food Buffet menus.
From start to finish Nick was absolutely wonderful! Him and his team really did everything they could to make the food for our wedding exactly how we wanted it. I would highly recommend hiring this team for your next event! 10/10 worth it!
Skylar married on 01/09/2021
bottom of page


Do you love ice cream? We sure do! In fact, we love it so much that we’ve put together a list of 101 ice cream captions for Instagram.
Whether you’re looking for funny ice cream captions, cute ice cream quotes or inspirational ice cream sayings, we’ve got you covered.
So the next time you post a picture of your delicious ice cream cone or bowl of ice cream, be sure to use one of these amazing captions!
ice cream is one of those things that always makes people happy. It’s the perfect treat on a hot summer day or any day for that matter!
List of Ice Cream Captions for Instagram
If you’re an ice cream lover, then you know that it’s more than just a food, it’s a way of life. And if you’re looking for the perfect ice cream Instagram captions, we’ve got you covered!
Whether you want cute ice cream quotes, funny ice cream sayings, or inspirational ice cream messages, we’ve got a caption for every ice cream photo.
So go ahead and get those cameras ready because it’s time to start snapping some ice cream pics! And don’t forget to top them off with one of these 101 ice cream captions.
Cute is a word that everyone likes. So, we’ve compiled a list of cute ice cream Instagram captions for you to use next time you post a photo of your tasty treat!
I scream, you scream, we all scream for ice cream!
Life is short, eat ice cream.
Ice cream is cheaper than therapy.
Ice cream is the answer, no matter what the question is.
If ice cream was a person I’d marry it.
If you want something done, ask an ice cream lover.
Ice cream solves everything.
We’ve all been there… Standing in front of the freezer, staring at the sea of ice cream options, and feeling totally indecisive.
But don’t worry, we’ve got you covered. Below, we’ve listed some funny ice cream captions to help you make a decision (or at least have a good laugh).
I’m on an ice cream diet, so I’m eating ice cream every day.
I’d like to thank ice cream for always being there for me.
My ice cream addiction is real.
ice cream is the key to my heart.
Inspirational ice cream quotes
Did you know that ice cream was once considered a luxury item? It’s true! In the ancient world, it was only enjoyed by rich people.
Nowadays, it’s available to everyone regardless of their socioeconomic status or any other factor.
Here we have some ice cream quotes.
There is no love sincerer than the love of foodGeorge Bernard Shaw
Ice cream is happiness condensedSam Levenson
I’m not saying I have an ice cream problem, but sometimes I think about ice cream more than I think about other things.
If you don’t like ice cream, we can’t be friends
Ice cream is my spirit animal.
I’m not saying that ice cream is the key to happiness, but it definitely doesn’t hurt.
Ice cream is the most important meal of the day.
Just because it’s winter doesn’t mean you can’t enjoy ice cream.
Ice cream is the best medicine.
One cannot think well, love well, sleep well, if one has not eaten ice cream
When life gives you lemons, add ice cream.
A balanced diet is an ice cream cone in each hand.
I’d rather be eating ice cream.
So there you have it, 101 ice cream captions for Instagram that cover everything from cute to funny to inspirational! No matter what kind of ice cream photo you’re looking to caption, we’ve got you covered.
Now go out and enjoy some ice cream… and don’t forget to take some pictures!
Do you have a favorite ice cream flavor? What’s your go-to ice cream topping? Let us know in the comments below! And if you liked this post, be sure to check out our other food-related posts, like 101 family Instagram Captions and 101 babies Instagram Captions.
Until next time, happy ice cream eating! 🙂


It's not about frightened cows or rockabilly bovines, but a famous dish from Vietnam that is one of my all-time faves. It is often included in the Vietnamese classic Bo Bay Mon, or Beef Cooked Seven Ways (Seven Courses of Beef), and you can get it in Austin at both Sunflower and Soleil (which also offers the full Beef 7 Ways), and it is excellent at both places. The version I had a Soleil last week was especially rich and tender. Sometimes you might find it listed as "Vietnamese Beef" on some of the more Americanized menus, if you can find it at all. Following is a great recipe for the dish taken from the cookbook I wrote with Art Meyer: The Appetizer Atlas. It cooks in a couple of minutes and is a fantastic summer dish, or a cool season salad.
Sautéed Beef on Watercress
Bo Luc Lac
Serves 8 as an appetizer (3 ounces of beef per person), or 3 to 4 as an entree
This warm beef salad gets its colorful name from the action of the beef cubes as they dance in the sizzling oil in the skillet. It is a dish seldom found on Vietnamese restaurants menus in the U.S., and illustrates the French influence on the cuisine of Vietnam by the use of olive oil. In Vietnam this dish is most often served at home as an evening appetizer to accompany drinks, with a small dish of mixed salt and pepper accompanying, to which lemon or lime juice has been added, for dipping the beef cubes.
1 pound lean rib eye or sirloin steak, cut into 1-inch cubes
1 stalk (bottom half) lemongrass, sliced very thin, chopped very finely in an electric spice grinder
1 tablespoon soy sauce
1 tablespoon chile paste, e.g. sambal oelek, or similar
4 garlic cloves, minced
1 tablespoon fish sauce (nuoc mam)
1 tablespoon sugar
1 tablespoon vegetable oil
For the Salad:
1 large sweet onion, halved, paper-thin slices (1015Y onions, or similar, are preferred)
1 tablespoon vinegar
1 teaspoon sugar
2 garlic cloves, minced finely
Sprinkling of freshly ground black pepper
1 tablespoon olive oil
2 cups watercress, rinsed, drained, heavy stems removed
1, Combine the lemon grass, soy sauce, chile paste, garlic, fish sauce, sugar and 2 teaspoons of the vegetable oil. Mix well.
2. Place the beef cubes in a resealable plastic bag and pour the marinade over the beef cubes, toss well, and allow to marinate for 1 hour.
3. Marinate the onions in the vinegar, sugar, garlic, black pepper and olive oil. Allow the onions to marinate for 1 hour.
4. Heat the remaining 1 teaspoon of vegetable oil in a small skillet over medium high heat, Add the remaining 2 cloves of garlic and sauté seconds.
5. Add the beef cubes with their marinade. Sauté quickly, searing the outside. Cook medium rare.
6. Toss the watercress with the onion mixture. Pour the hot beef with the pan juices over the watercress salad and serve immediately. Accompany with a small side dish of equal amounts of finely ground sea salt and black pepper to which a small amount of fresh lime or lemon juice has been added.
Chef Notes- Be careful not to burn the garlic when cooking the beef. Add the hot beef immediately before service to prevent the watercress from wilting. Beef or lamb tenderloin may be substituted for the beef ribeye, if seared only to the point of rare. Pork tenderloin may be substituted for the beef if cooked to the point of medium.


Are you excited about your upcoming cruise but concerned about how you will be able to stick to your dietary requirements? Well, I've got some good news for you! In this blog post, we're going to explore whether it's possible to work out your dietary needs before going on a cruise. So, if you have food allergies, follow a specific diet, or have any other dietary restrictions, keep reading because I'm going to share some tips and tricks with you that will ensure you have a fantastic, stress-free dining experience on your next cruise adventure!
Yes, you can definitely work out your dietary requirements before going on a cruise. Contact the cruise line or your travel agent in advance and let them know about any dietary restrictions or allergies you have. They will make necessary arrangements to ensure your meals onboard meet your dietary needs.
Who typically sets dietary requirements for cruises?
The dietary requirements for cruises are typically set by the cruise line itself. They have a team of professionals, including nutritionists and chefs, who work together to create a diverse menu that caters to different dietary needs. When you book your cruise, you can inform the cruise line about any specific dietary requirements you have, such as vegetarian, vegan, gluten-free, or allergen-free options. They will do their best to accommodate your needs and ensure that you have a memorable dining experience on board. It's always a good idea to communicate your requirements in advance to ensure a smooth and enjoyable cruise.
How can dietary requirements be communicated to cruise staff?
It is possible to communicate your dietary requirements to cruise staff by following a few steps. Firstly, inform your cruise line or travel agent about any food restrictions or allergies at the time of booking. Next, when you board the ship, visit the dining area and speak with the restaurant manager or head waiter. Clearly explain your dietary needs, including any specific ingredients to avoid or substitute. Additionally, it’s helpful to remind the staff about your requirements each time you dine. Lastly, consider carrying a wallet-sized card listing your allergies or restrictions, which you can present to the staff whenever needed. By effectively communicating your dietary needs, cruise staff can ensure you have a safe and enjoyable dining experience.
Are there any additional cost implications for special dietary requirements?
If you have special dietary requirements, there may be an additional cost involved. When you have specific dietary needs, you may have to purchase specialized foods or ingredients that are more expensive than typical options. For example, gluten-free products or organic produce can often have higher price tags. Additionally, dining out or traveling may require you to find restaurants or accommodations that can cater to your dietary restrictions, which may come with extra charges. It's also worth considering the costs of hiring a nutritionist or seeking professional advice to ensure you're meeting your nutritional needs. Overall, it's important to budget for these potential additional expenses when planning your meals and lifestyle.
Three things you MUST pack when working on a cruise ship (or just taking a vacation)
How can I ensure my dietary requirements are being met on a cruise?
To ensure that your dietary requirements are being met on a cruise, there are a few steps you can follow. Firstly, inform the cruise line about your specific dietary needs when making your reservation. This will enable them to make necessary arrangements. Once on board, liaise with the dining staff and make them aware of your requirements. Most cruises offer a variety of food options, so discuss your preferences with them. It also helps to review the menus in advance to determine if there are suitable choices. Additionally, don't hesitate to communicate any special requests or concerns during meals. The crew is usually very accommodating and will do their best to cater to your dietary needs.
As a result, it is essential to consider your dietary requirements before embarking on a cruise in order to ensure a smooth and enjoyable trip. By planning ahead and communicating your special dietary needs to the cruise company, you can relax and have peace of mind knowing that onboard dining options will cater to your specific requirements. Whether you have food allergies, dietary restrictions, or simply prefer vegetarian, gluten-free, or vegan options, cruise lines are becoming increasingly aware of the importance of healthy eating on a cruise. By considering your dietary needs while planning a cruise, you are taking steps towards improving your overall lifestyle. So, don't hold back from exploring the world of cruising just because of your dietary concerns. Embrace the opportunity to indulge in delicious and nutritious meals while journeying to breathtaking destinations. Bon voyage, and bon appétit!
Q: Can I work out my dietary requirements before going on a cruise?
A: Absolutely! It's important to ensure that your dietary needs are met during your cruise, and most cruise lines are more than willing to accommodate special dietary requirements. To do this, it's best to work with the cruise line directly.
Q: How can I inform the cruise line about my dietary requirements?
A: Most cruise lines provide a form on their website where you can specify your dietary requirements. Alternatively, you can call the cruise line's customer service or reach out to your travel agent to notify them about your dietary restrictions.
Q: What dietary requirements can cruise lines typically cater to?
A: Cruise lines can usually accommodate a wide range of dietary requirements, including but not limited to vegetarian, vegan, gluten-free, lactose-free, diabetic-friendly, Kosher, and Halal diets. It's important to mention any food allergies or intolerances you may have as well.
Q: Can I request a specific menu in advance?
A: Yes, many cruise lines allow you to preview their menus in advance and even select your desired meals. They typically offer a variety of dishes tailored to different dietary needs, ensuring there are suitable options available for you.
Q: Are there extra charges for catering to dietary requirements?
A: Generally, cruise lines do not charge extra for accommodating dietary restrictions. However, it's always a good idea to check with the specific cruise line to ensure there are no additional fees.
Q: How do cruise lines handle cross-contamination of allergens?
A: Cruise lines understand the importance of preventing cross-contamination for guests with allergies. They usually have designated cooking areas, separate utensils, and well-trained staff to minimize the risk. It is, however, crucial to inform the cruise line about your allergies and take necessary precautions on your end.
Q: What if I forget to inform the cruise line about my dietary requirements?
A: If you forget to inform the cruise line in advance, you can usually still notify the staff onboard during the safety briefing or your first meal. While it may be more challenging for the crew to cater to your needs without prior notice, they will still make efforts to accommodate you to the best of their abilities.
Q: Are there specialty restaurants onboard that cater to specific dietary requirements?
A: Yes, many cruise lines offer specialty restaurants that cater to specific dietary needs. These restaurants often have dedicated menus featuring dishes suitable for various dietary restrictions. It's advisable to make reservations ahead of time to secure a table.
Q: What if I'm not satisfied with the available options onboard?
A: Cruise lines strive to provide a variety of dining options that cater to different dietary requirements. However, if you find the available options unsatisfactory, don't hesitate to speak with the restaurant staff or the guest relations desk. They will do their best to accommodate your needs or assist you in finding suitable alternatives.
Q: Can I bring my own food onboard if the options provided are not suitable?
A: Most cruise lines do not allow passengers to bring their own food due to safety and hygiene reasons. However, exceptions might be made for baby food or specific medical requirements. It's advisable to check with the cruise line regarding their policy on bringing outside food before your trip.
Remember, it's crucial to communicate your dietary requirements in advance to ensure the cruise line can make the necessary arrangements for you. By doing so, you can enjoy your cruise vacation without worries about your dietary needs being met.


Mozzarella Sticks - 3
Pizza - 5
Wings - 5
Tall Boy Cans - 2
Domestic Beer - 3
Mixed Drinks - 4
Stella, Guinness, Yards, Martini's - 5
10th Street Live Bar & Grill provides a unique dining & gathering experience in small town Kenilworth, NJ. We offer hearty portions of great American food with a casual and entertaining atmosphere. 10th Street offers a full service bar and served by the friendliest of staffs.
10th Street is a friendly place to meet before dinner or to come to simply socialize over a brew, cheer for local baseball/softball team's victory, or to enjoy a night out on the town. You'll find some of the most fun-loving people around in a warm and welcoming environment.
Join us today for a meal to remember - you deserve it!
3:00 PM - 6:00 PM


USDA Approved Plastic Materials
USDA (U.S. Department of Agriculture) has jurisdiction over equipment used in federally inspected meat and poultry processing plants, and over packaging materials used for such products. Materials used in this equipment are approved on an individual basis. Determining suitability for use of components and the materials from which they are made is the responsibility of the equipment manufacturer.
The USDA Food and Safety and Inspection Service regulates manufacturing, packaging and handling practices in the agricultural food industry. Historically, the USDA reviewed material composition and issued "letters of no objection" for materials deemed to be chemically acceptable for their intended application. This protocol is no longer practiced. For further information on USDA regulations, contact U.S. Department of Agriculture, Compounds and Packaging Branch, Product Assessment Division, Building 306 BARC-East, Beltsville, MD 20705. By phone; (301)504-8566.


Hello fellow bloggers and blog readers,
I just want to take this time to tell you a little bit about my self, my name is Tuba and I am a Real Estate Consultant with RE/MAX Palos Verdes Realty. I have been an agent for over 25 years, I am also a member of the exclusive RE/MAX Hall of Fame, as well as the prestigious Platinum Club. I rank in the top 1% of agents in the business and my sales record will prove it. So if you are looking for a realtor you have found the right one. I am here to service all of your real estate needs so feel free to comment on this blog post if you are looking to buy or sell a home.
Enjoy this amazing pasta salad recipe and dont forget my service is almost as good as this salad!!!
1 12 tbsps white sugar
1 tsp salt (taste)
1 12 tsps black pepper (ground)
1 tsp onion powder
1 12 tsps dijon mustard
2 cloves chopped garlic
1 12 cups fresh basil (chopped)
12 cup fresh oregano (chopped)
14 cup fresh cilantro (chopped)
2 tsps hot pepper sauce (g tabasco)
13 cup red wine vinegar
12 cup olive oil
1 tsp lemon juice
4 ozs grated parmesan cheese
4 plum tomatoes (roma, chopped)
6 green onions (chopped)
4 ozs black olives (minced)
16 ozs bow tie pasta (farfalle)
12 cup pine nuts
1 cup shredded mozzarella cheese
Directions: 1. In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
2. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.


Fully Stocked with Everything the NH Gardener Needs
4th of July Wishes from Grasshoppers Garden Center.
“Those who won our independence believed liberty to be the secret of happiness.”
Louis D. Brandeis
Grasshoppers Garden Center is fully stocked with everything you need for your 4th of July celebration.
Let the fresh picked produce season begin!
Grasshoppers Garden Center will have fresh picked local blueberries, locally grown organic zuchinni, summer squash and slicing and pickling cucumbers as they become available. Mmm...did someone say vine-ripened tomatoes and fresh herbs? We also have fresh local chicken and duck eggs.
Drop by on your way home and pick up something delicious for dinner!
Having a cook out this 4th of July? From spatulas to barbecue mitts and aprons, Grasshoppers Garden Center & Country Store has everything the NH grill master needs for a wonderful cookout.
Make your menu even more delicious by picking up some Misty Knoll Farms chicken, Yankee Farmer pasture raised bison and Aurora Farm grass fed beef for your event from Grasshoppers Garden Center & Country Store.
Check out our our all-natural season blends and dips and NH made salsas and mustards to make your meal even more scrumptious.
Stop by, check out our new products, and pick up something fresh and locally produced for dinner.
We stock Fox Country Smoke House, Canterbury, NH, cheeses, kielbasa, smoked and maple, bacon, original and peppered, hams and a selection of nuts and we now carry milk and yogurt from Benedikt Dairy, Goffstown.
|Grasshoppers Country Store & Gift Shop is open year round and is fully stocked with unique gifts that are sure to delight the special people and gardeners in your life.
In our gardening store and gift shop, we have full line of NH made products like olive oil, maple syrup, honey, jams, jellies, mustards, salsas, all-natural seasoning blends, dips and pancake mixes, soy based candles, laundry sachets, soaps, lotions, lip balm, hand cream, shaving cream, decorative dish towels, organic dog treats and so much more.
Like us on FaceBook to see our Specials!
||Imagine your yard with a reclaimed granite fire pit from Grasshoppers Garden Center!
We also carry log grates, screen covers for on top, and benches, tables and plantings to brighten your new outdoor living space.
The inside dimension is 24", the outer dimension is 40", the perfect size to gather round with family and friends on a chilly evening.
Need some hardscape for added safety and to further enhance your space? Grasshoppers Landscaping LLC can help!
We're conveniently located in New Boston, a short drive from Amherst, Mont Vernon, Goffstown, Bedford, Manchester and Weare. Hope to See You Soon!
Don't know where to start? Grasshoppers' landscape design professionals can help!
Call 497-5788 today to schedule your appointment and bring a picture of your home when you visit.


We are pleased to have Paula Vandelicht join our team. Paula is a Registered Dietitian and Certified Diabetes Educator with over 21 years of experience. She provides diet education regarding diabetes, high blood pressure, high cholesterol, food allergies/sensitivities, and weight management. Paula can provide 1 on 1 consulting, meal planning, group sessions, cooking classes and kids nutrition classes.
[table id=13 /]
*Packages will include weekly weigh-ins, accountability, meal planning, diabetes education and nutrition support.
For more information, please contact Paula Vandelicht at email@example.com or Derek Mordica at firstname.lastname@example.org


Moong Daal ke Pakode is made using yellow moong daal instead of gram flour. To make the batter, moong daal is soaked in water for 3-4 hrs and then grounded and mixed with few Indian spices and deep fried in hot oil. It gives a crispy outer layer with a softness inside resembling a vada.
Posting this recipe, I feel I'm on a fried snack blogging marathon, hehehe. Ramadan coupled with a rainy climate in my place has resulted in such an outcome. I'm also trying to publish as many Ramadan recipes as possible before this month gets over, when I'll be back to my daal, roti, sabzi routine :P.
So, you enjoy these crispy hot moong daal pakodas for today, till I come back with more fried and yummy snacks recipes :)


FCWWC Virtual Cooking Class
Join us for an interactive virtual cooking class guided by Chef Alex! We'll be cooking seafood (or vegetable) paella with Chef Alex leading us through cooking the recipe step-by-step. The ingredients list is below- be sure to shop ahead of time and join us on the 16th!
Admission for FCWWC members is FREE and non-members are welcome to join for $10 each.
The Zoom link will be included in your confirmation email.
Paella Equipment List
- Pan* (cast iron pan, nonstick pan or paella pan)
- Cooking Spoon (wooden spoon or plastic spatula)
- Salt & Pepper
- Oil (olive oil or vegetable oil)
WHAT TO EXPECT:
Chef Alex will walk you through the steps for selecting a pan and making the perfect paella, his signature dish! Chef Alex will help each participant select the best pan from their current home arsenal and then the cooking will begin. Cast iron is preferred, but any non-stick pan will work. As always, any questions and conversation are welcome throughout the presentation!
The ingredients list* is below. Please note that all of the seafood and vegetable recommendations are just suggestions, feel free to get creative to make the perfect paella for you!
*Additional vegetables that also make great vegetarian options: Asparagus, Cauliflower, Peas, Beans


Published on December 27th, 2017 | by lifthold
Review: Russian Bear 5000 Mass Gainer by Vitol
The first thing that’s noticeable about this mass builder was its simplistic marketing and design on the label. It’s almost reminiscent of something from the 80s or 90s, and it’s different from some of the in-your-face types of marketing that some mass gainers, or supplements, in general, have. Its price was pretty high for a mass builder, running between $40 to $50 USD for a 4-pound tub. Most gainers come in 5-pound tubs and are roughly the same price. After getting over the front label, I turned it around to see the contents of this gainer.
The method in which you consume this gainer really determines how many calories you will take in. It lists the nutritional facts if you consume it with water only, or if you choose to use whole milk. Obviously, you will gain more weight and see more results if you mix it with milk because it contains significantly more calories and protein. A serving size of Russian Bear 5000 is 3 scoops, and if you combine it with 48 ounces of whole milk, you will reach about 1,500 calories and 84 grams of protein. If you just use water, it’s only 690 calories and 40 grams of protein. Water is a good idea only if using milk will put you way above your caloric needs or you’re making up the difference with regular food.
As for the taste, I have been using the “ice cream vanilla flavor”. If I recall correctly, this is the only flavor option there is for this mass gainer. It tastes fine – like your typical vanilla protein shake, but slightly stronger. However, this can be masked, and even enhanced, if you add things like peanut butter or chocolate powder. Adding these two ingredients will make it taste like drinking a liquid Reese’s peanut butter cup. It’s drinkable as it is, but I prefer to add to it. Additionally, adding peanut butter will provide you with more calories and protein for your mass-building needs. If you add chocolate powder and peanut butter, it can put you at roughly 1,800 to 2,000 calories.
Russian Bear 5000 contains a lot of different ingredients, minerals, and nutrients, but it will take an eternity to discuss all of them. It has all of the vitamins and BCAAs that you would expect in a mass gainer, but it also contains deer antler velvet and Yohimbe bark extract, allegedly supposed to boost testosterone. Aside from these other ingredients that you may want to research for yourself, this product does what it is supposed to do – help you build mass. If you are not reaching your required calories, this product will definitely do the trick. It worked for me, especially when I would have difficulty eating calories from food. Liquid calories are much easier to take in; however, be warned, you will feel full after a serving of Russian Bear 5000.
It works! It has a ton of calories, especially if you use milk. It also contains essential vitamins, minerals, and BCAAs.
The taste. While I think the taste is okay by itself, I think it needs something extra to make it taste even better and easier to down those calories.


The true taste of Thailand
Check Out Our Menu
With a focus on fresh ingredients, flavourful spices, and palate-pleasing sauces, you’re sure to find something that will delight your senses.
For pickup orders over $35 before tax, save 10% when you pay with cash. Call us at (289) 674-6088 to order now!
Hours of Operation
Monday: 11am – 830pm
Wednesday to Friday: 11am – 830pm
Saturday to Sunday: 12pm – 830pm
989 Fennell Ave E #29
Hamilton ON L8T 1R1
Find us on Uber Eats and Skip the Dishes


Whole 30 Words to Live By
Goodafternoon on this gloomy day!
Tomorrow is my kick off to 30 days of wholesome eating again, alongside 15 other boss babes and I couldn’t be more excited. Usually leading up to starting I would be dreading it, complaining, second guessing my decision but this time I’m actually all in and ready to hit the ground running! I wanted to share a few quick things that help set me up for success. You’ve got the do’s and don’ts, you’ve got the grocery lists, you should have SOME motivation and now all ya need is a few last pointers and you’re a pro!
#1 Get rid of any and all items in your kitchen that could temp you or set you up to fail- my first round of Whole 30, I took out a trash bag and just started throwing stuff away! I was so motivated to get my results that I wasn’t willing to let that sneaky Reese’s in the fridge or the bag of pasta (my weakness) steal them from me. For some, you’d see that as a waste, but guess what, you won’t be touching it for AT LEAST 30 days so what are the odds it’s still good after? Oh and you’re cutting it out any who so why do you need it? It’s a distraction and it creates an easy way out.
#2 Never go grocery shopping hungry really ever, but especially while during Whole 30 -The whole in Whole 30 is the transition to Wholesome eating and Whole Foods. When I’m hungry and walking around a grocery store, my first inclination is to grab a muffin from the bakery or a salami and cheese on the go snack pack. Anything that’s easy and portable. What I don’t do is go over and grab an apple or pepper and start munching. Save yourself the cheat and eat before or pack yourself a snack from home. It’s not worth the instant gratification.
#3 Don’t spend so much time stressing about having meals prepped- I found that for me, unless I have a different meal prepped for each day, I get bored and my meals end up in the trash. I hate eating the same thing everyday especially when my options are already limited! What’s worked best for me is to prep all of my food, but keep it all in separate containers. Bacon with bacon, eggs with eggs, veggies with veggies and so on. I find it’s much more satisfying to wake up, build my meals for the day based off of what sounds good and go. The food is already cooked but I don’t have to worry about a combination not being appetizing anymore or getting burnt out and slipping up.
#4 Get those living with you to join you even for one meal a day - My husband could eat more food than we usually even have in our house in one sitting so convincing him of doing Whole 30 and cutting a lot of foods from his diet isn’t easy. I found that if I cook the meals for him, he enjoys them and helps me stay on track but I’m not limiting him to only eating what I eat. He didn’t choose the lifestyle, I did. Even just one meal though, makes me feel like I’m not left out of the things he knows I love and it motivates me to keep going.
#5 Don’t spend hours at the store reading labels - I find that when I’m spending a lot of time reading labels, I’m looking for easy ways out or hoping that more of the things I enjoy on a regular basis will all of a sudden be made Whole 30 approved and thats not the case. Get in and out of the store by grabbing what you know to be approved and wholesome and save yourself the heartache when the bag of waffles or your favorite dip hasn't changed its ingredients.
#6 JUST HAVE FUN - You’re probably thinking, how is that even possible? And so was I when I first started but since then, I’ve found that being creative in the kitchen, making my own recipes and it all still being healthy for me makes it more bearable! Change isn’t meant to be easy and when you chose to do Whole 30 you didn’t sign up for a walk in the park, but you can choose to make the best of it!
I hope that these last few posts have equipped you and set you up for success on your first, or maybe your third round of Whole 30. If you can finish every day, excited for the next (because 30 days isn’t THAT long), I promise not only may you see the results you were hoping for but gain so much more than that in the process!
You’re gunna kill it, lets do this!


Food Dance Cafe
401 E. Michigan
Kalamazoo, MI 49007
Food Dance was one of the first restaurants to locate in Kalamazoo's downtown, in what is now a thriving dining and entertainment district. Since 1994, Food Dance has been dedicated to serving the best-tasting breakfasts, lunches and dinners using locally-produced and hand-made ingredients. Why the emphasis on local food? Simply put, it just tastes better and great-tasting food is what we do. Our menu has a wide variety of original dishes, including fresh fish and seafood, chicken, steak, pizza and vegetarian. We like to call it eclectic because it has influences from many different kinds of cuisine (and we can't think of any other way to describe it). Our customers just call it delicious.
You can see our commitment to locally-produced, quality food through our community involvement, and connection to local farmers and suppliers. Popular wine-tastings, cooking classes and special dinners are held at Food Dance on a monthly basis. The regulars tell us that the beautiful, artful environment and the warm, friendly way that they are treated at Food Dance keep them coming back.
In the spring of 2007, Food Dance will be relocating and expanding its operation one block east in the 401 E. Michigan Building, now under renovation. The expansion will include more dining space, a cafe, and a food market with wines and a wide selection of ready-to-go foods.
We get excited by the great things going on in Kalamazoo and want to be in the thick of it.
Food Dance is open Tuesday through Saturday for breakfast, lunch and dinner and on Sunday
for breakfast only. For more information, please check our website or call us at 382-1888.
By downloading the coupon above and taking it to Food Dance Cafe, you'll receive a free dessert!
Back to business directory


From afar, the Pico de Gap truck looks like any other food truck you’d see at Artwalk, but if you come to the window, you’ll notice this truck is not only blinged out with flat screen tvs- but they give out jeans!
How’s the food? The Pico de Gap truck is the best bang for your buck. They have a taco special: 2 tacos & a drink for $1.69 or FREE with proof of same-day Gap denim purchase. They’re tacos are small, but amazing little explosions in your mouth. Choose a meat and choose your sauces and you’re ready to go. With every purchase you get $20 off a pair of jeans, and a chance to win a free pair of 1969 jeans. Chef @MarcelVigneron is board through September, bringing a variety of fresh and spicy flavors to the Gap truck.
Although their menu may change daily, the day I had Pico de Gap they had a choice of lamb, chicken, spicy tofu, and shrimp with a variety of salsas and garnishes to choose from.
My favorite part about the meal was actually the grapefruit Jarritos. I don’t even drink soda much and I really liked this flavor. It was like a better version of Squirt.
If you ever have a chance to grab Pico de Gap on your lunch break, it’s better than a danger dog or any value menu out there. To follow Pico de Gap and it’s current location- Follow them on Twitter.


ISBN 9781443128377 Paperback
ISBN 9781443128360 Hardcover
32 Pages | 8.01" x 9.99" | Ages 3 to 8
See an excerpt
Victoria's perfect birthday meal comes from a very unexpected place!
Victoria's grandmother is taking her out for a very special birthday lunch. And because it's a very special birthday lunch, Victoria's grandmother takes her to a very fancy restaurant. But because it's a very fancy restaurant, they don't make hamburgers OR chicken fingers and French fries OR tacos OR Swamp Water! What's a hungry girl to do? Maybe give the restaurant some helpful suggestions of what SHOULD be on their menu?
In true Munsch fashion, Swamp Water is an uproarious treat, which will resonate with all of the picky eaters out there . . . and the grown-ups who try to feed them.
Praise for Robert Munsch and Michael Martchenko:
"Laurel and Hardy, Holmes and Watson, peanut butter and jam — some things just go better together. Robert Munsch and Michael Martchenko figured that out a number of years ago, and have been teaming up to produce silly, insanely popular books ever since." —Quill & Quire
- Commended, Best Books for Kids and Teens, Canadian Children's Book Centre, 2014
- Chinese Simplified - Beijing Baby-Cube
- French (N. Amer.) - Éditions Scholastic
- Italian - Editrice Il Castoro


Looking for a weekend treat? Well, look no further!
When I was on vacation in Lake District, England some years ago I had my first Full English Breakfast. Well, to be true it isn’t exactly ‚full‘ the way I cook it, because I’m a vegetarian and leave out the bacon, sausage and black pudding.
When I’m rushing out for uni on weekdays I barely have time for breakfast, so I usually just grab a banana on the go. On weekends though, I like to indulge in breakfast foods (usually around noon because I can’t seem to get out of bed before that on weekends).
So for my not-quite-full English breakfast I use some mushrooms, tomatoes, whole grain toast (I can’t stand the taste of white bread), eggs and a can of baked beans.
This makes me very happy and now – kinda hungry.


Interested in Feeling Freedom Around Food?
Most people have food restrictions and food allergies today even if it is the most common one of gaining weight.
That being said, an individual(s) inside a family should never be made to feel different or high maintenance. We all have learned that each one of us has to manage food lifestyle choices. No person escapes that for physical comfort and health.
It’s important to not feel like you’re just someone with diabetes. Understand we are ‘all on the same playing field’. We all need to make eating a healthy and desirable experience. Come at the issue from delicious ‘food abundance’ as opposed to ‘food deprivation’.
What are some of the things you can do to gain freedom around food?
- Use of color, textures, tastes, presentation, herbs, spices and variety
- Think about food as the ‘Gift of Nourishment and the Gift of Eating’
- Keep your food looking fresh, organized, and easy to see and get to from your refrigerator.
- Plan great meals ahead of time and enjoy the process of that preparation
- Know the restaurants that work well for everyone with all their various food needs.
- Make all of this a priority and a real food art project. Make it fun and embracing.
- Create some easy and healthy ‘go to’ snacks when you have zero energy or time to create a meal.
- Have in-stock the foods you love ready to go in your refrigerator and your car
Star your new food / ‘eating art 4 life ‘ project right now. Make time to think and prepare. Embrace it with creativity, insight and passion. We have to eat…smart. Just like anything else we have to do things to obtain our best results. Consequently, if we have to eat smart then I say let it be enjoyable and delicious!
It is incredibly worth the overall healthy results and good, freeing feelings. Here is another article you can read about freedom from food.
If you have other questions about food, dieting, or just getting your skills around food dialed in call me! So, I’m happy to meet with you in person and give you even more life skills about this very important matter.


Coffee is widely grown around various regions in the world. You will find coffee from Africa, Asia as well as in Parts of the USA. Coffee from these different regions has different aromas. This means that different consumers of coffee have different tastes and preferences. In a diverse community, you have to make sure that you have coffee preferences that suit all your consumers. You can only get this from the best importers of coffee. Note that some of the regions which produce the best coffee may be in some remote parts of the world. But with the best importers, they are able to form a partnership with coffee dealers in these regions to ensure that you get coffee. The Intercontinental Coffee Trading Inc. has more info regarding coffee imports, you can check it out.
Note that some governments regulate coffee exports limiting the availability of coffee. These governments only deal with registered and verified importers of coffee from various parts of the world. Hence ensure that you buy coffee from licensed importers and suppliers in your region. This is to ensure that you have a constant supply of coffee all year round. It also helps you to get the best quality coffee available in the market. Note that during exportation of coffee, the coffee is graded in different ways. These grades are an indication of the quality of the coffee. There are those importers who get a first quality coffee grade while others low-quality grades. Remember that the taste of the coffee will be different depending on the grade. At times when you buy coffee from unverified suppliers, you may get coffee that is a mixture of good and low quality coffee. These are some of the reasons why you need to insist to get coffee from licensed importers. Check out this site to learn more from the world of coffee trade: https://ictcoffee.com.
If you are starting out in the coffee business, get a recommendation for the best importer of coffee in your region. This is a sign of trust and good quality coffee from around the world. This is so because you would rarely get a recommendation for a supplier with low quality coffee. If you consider buying from online importers ensure that you go through the reviews from the clients. This will help you know several things like the quality of the coffee. Again you need to know more about customer services from online importers. Ensure that you get coffee from an importer who has been awarded positive remarks by clients. These two attributes will also guide you on the best market prices of the coffee. You can find out more about the health benefits of coffee here: https://www.huffpost.com/entry/coffee-health-benefits_n_4102133.


What makes whole grain whole?|
Grains are made up of three parts: bran, germ and endosperm.
- The bran is the outer shell that provides a rich source of fiber, trace minerals, phytochemicals and B vitamins.
- The germ nourishes the grain and is packed with antioxidants, the B vitamins and vitamin E. It is also a source of heart healthy unsaturated fats.
- Finally, the endosperm is the largest portion of the grain and contains complex carbohydrates and protein to provide energy.
While each part contributes important nutrients, the “whole” grain offers the most nutritional benefits.


Tic Tac Dough is a custom cookie and cake retail shop. Though we specialize in cookies and cakes, we also bring a varied menu to our retail shop to sell throughout the week. Our menu can vary from Chocolate Chip, Chocolate Crinkles, Molasses, Snickerdoodles, Double Chocolate Chunk, Blondie Brownies, Pumpkin Cookies and our mega Crispy Treats (Regular and Fruity). Erin Landis, owner of Tic Tac Dough got started making custom cookies and cakes for family and friends while teaching. She decided to bring her love of baking and creativity to the community on a regular basis by opening her retail shop. Tic Tac Dough is located at 230 West 4th Street in Dover. To place a custom order please call 330-440-5146 or visit Facebook and like the Tic Tac Dough page. Store hours are Tuesday – Friday 8:30-4. We will be adding Saturday hours soon.


An Historical Glimpse on the Passionist Diet and the Brother Training Program: “Nutrition and the Passionist Brother”
Brother Simon West, C.P.
Introduction: The name of Passionist Brother Simon West (1905-1975) of St. Paul of the Cross Province has been long associated with the religious formation of Passionist brothers. A key component of their training was food preparation for those priests and brothers who lived in the monastery. While much has been written about spiritual formation of seminarians, little attention has been paid to the training program for Passionist brothers. The name of Brother Simon West still can bring about an abundance of varied stories from those Passionist brothers who came under his supervision during the 1950s and 1960s. Consensus seems to be that he knew his craft but could, at times, be a task-master. Later, from the early 1970s until his death, he was a receptionist at the front door of the Passionist monastery in Jamaica, New York. There, consensus is that his participation in the charismatic prayer movement allowed a more mellow side to emerge. If you might be interested in the vocation, story read “I Knelt Alone” by Brother Simon West, C.P. in Why I Became A Brother, Rev. George L. Kane, editor (Newman Press, 1954): 111-121.
The following excerpt was the last installment of three parts published by The Passionist. Edited by Holy Cross Province, the selection below was published in Volume 4 (June 1951): 116-121. One might keep in mind Brother Simon West’s overall care for planning and detail in food preparation. First, equal attention is given to the science of actual cooking and the health value of the foods themselves. Second, one gains an all important glimpse into the mid-twentieth century link between spirituality of a Passionist brother and their ministry of internal service to the overall Passionist community. Third, keep in mind that Passionist brothers were also tailors, sandal makers, maintenance men, and took care of the laundry. Fourth and finally, since in the mid 1960s the process of Passionist brother formation has developed to the point where they now participate in the wide variety of Passionist administrative and preaching apostolates. Nevertheless, it is important to call to mind this important segment of Passionist brothers’ history. Editor: Rob Carbonneau, C.P., Ph.D.
The health of a community and consequently its happiness is, to a great extent, in the hands of the Brother Cook. Almost everyone has been conscious of this fact throughout the years. But now through the medium of modern nutrition the importance of the fact is considerably magnified. Yes, there is more involved in the process of feeding the brethren than just satisfying the “eye and stomach.” The cook is the protector and dispenser of the precious nutritional elements contained in the food he works with. In view of this serious responsibility it is well that those in charge of our food service, whether religious or lay, be well informed in this matter.
The Brothers must not only keep the health of the brethren at heart, but they must also keep a diligent watch over the goods of the monastery. In the Holy Rule we read:
“Let them (Brothers) have a diligent care over the property of the Congregation and consider it as belonging to God. Let them remember that it is placed under their care and that, if through their fault, it be either destroyed or deteriorated, they will have to render to God a severe account for it.” Ch. XX.169. The Brother is to see that nothing is destroyed or deteriorated. This can easily happen in the preparation of foodstuffs which are so delicate and perishable. Modern nutrition points out that through the years improper preparation of foods has resulted in the loss of their nutritive value and consequent deterioration because of that loss. It is well then to see what the Passionist Brothers’ role is in regard to applying better nutritional practices to the meal preparation. This necessitates descending to details, but that need not detract from the importance of the matter at hand. St. Paul of the Cross did not hesitate to stoop to details concerning the serious problem of feeding his religious.
Properly Prepared Foods
One of the main concerns of our Holy Founder was that the foods served the brethren be “properly prepared.” In the article “Nutrition and the Passionist Diet,” it was stated that requisite nourishment is more dependent upon proper preparation than upon any other factor. At the same time it was also said that, considered in the light of present-day nutritional practices, our food preparation, especially vegetables, has been at fault and there is room for improvement. Let us see why this is so.
According to present high standards of nutrition, faulty food preparation is not due to just one isolated mistake. It comprises a group of errors anyone of which can adversely effect the value of the food. The following list of common errors pertains mostly to fresh produce because of its delicate composition.
- Improper storage. All perishable food lose appreciable amounts of food value through lack of sufficient refrigeration.
- Buying too large quantities of perishable items even though they are kept under good refrigeration. Produce begins to deteriorate from the moment it is taken from the soil.
- Lack of sufficient care in immediate preparation of foods for cooking. The deposit of mineral salts found directly beneath the skin of certain vegetables, especially potatoes and carrots, is lost when too much is removed by peeling. To allow vegetables to soak in water longer than is necessary to wash them, is likewise injurious for it tends to dissolve out some of the nutrients.
- Incorrect methods of cooking.
- Cooking in excessive amounts of water and then discarding the water containing a goodly portion of the water-soluble nutrients.
- Using baking soda (bi-carb) in cooking water to keep the color in green vegetables.
- Overcooking or cooking beyond doneness stage. This is very detrimental to foods.
- Having vegetables cooked considerably ahead of the serving time. It is more harmful still if they are allowed to stand in the water or receive excessive heat to keep them hot.
These are some of the errors in food preparation, particularly vegetables, that have been characteristic of American cooking, including our own, until the advent of our present-day nutritional standards.
Properly Prepared Foods
An eminent authority in the field of nutrition has this to say about food preparation: “Good food preparation conserves the nutritive value of the food, increasing its digestibility, develops and enhances its flavor and palatability, increases or at least does not detract from the attractiveness of its original color, form and texture, and frees food from injurious organisms and substances.” At first glance the definition seems to be made up of separate divisions. But on close analysis this is not found to be so. The first phrase, “conserves the nutritive value of the food,” is the substance of the definition and all that follows is but an enlargement of the same. Because when a food is so prepared that there is a minimum loss of the nutritive value, that food will fulfill all the other aspects of the requirements for “good preparation.”
For example, a food so prepared will retain much of its original color, form, and texture; its flavor and palatability will be enhanced; and injurious organisms and substances will be satisfactorily removed. Furthermore this will serve to increase the digestibility of the food. The body’s efficiency in utilizing the nutrients supplied to it, is largely determined by the thoroughness with which it digests its food. Good digestion of food is intimately connected with the appearance and taste of the food. But appearance and taste can be deceptive. By this is meant that it is quite possible to serve attractive and palatable foods that have lost a lot of their nutritional value. This can be done by so-called artificial means; using well-seasoned sauces or garnishes and by retaining the green color through the use of baking soda. Therefore good appearance and taste do not necessarily mean foods that will provide maximum nourishment; but nutritionally-good foods will always be attractive and palatable, presuming of course that the cook gives the necessary attention to the seasoning of the food.
Rules For Proper Preparation
Technical knowledge is not a requisite in order that a cook may serve nutritious food. It is also evident that the elimination of the errors listed above demands no exceptional ability on his part. The same holds true for applying the rules of “proper preparation” to the meal service.
- Cook vegetables by one of the following methods which are listed according to their importance.
- Steam pressure cooker
- In vapor (over water) in a double boiler with a perforated insert.
- In as little water as possible so there will be very little liquid remaining after the food is cooked.
- Cook foods just to the doneness stage. Drain and keep hot.
- Cook as close to serving time as possible.
- Save liquor from vegetables that do not have a sharp flavor, nor the color of which would prohibit using the liquor in stock, soups, or sauces.
- Keep cooking utensils well covered during cooking process. Cooking in presence of oxygen has harmful effect on some nutrients.
- Never add baking soda (bi-carb) to vegetables to keep them green. Some vitamins are acid in their makeup and the alkali neutralizes the vitamins.
- For flavor and economy cook roasts at low temperatures (280 degrees) for a longer period of time than it takes at higher temperatures. This decreases shrinkage and preserves flavor. High temperature toughens protein as is observed in the overcooked egg white.
Surprising as it may seem one has only to follow these simple rules in order to produce food which will retain the maximum amount of nutritive value. However, even after these rules have been faithfully applied the Brother Cook is still confronted with the problem of getting the Brethren to eat this nutritious food which be has prepared. The solution of this problem lies in the planning of well-balanced food combinations the importance of which has come to light in recent years.
Meals are said to be well-balanced when they provide all the nutritive elements needed for requisite nourishment in correct proportions. The elements referred to are protein (meat, fish, eggs, cheese); carbohydrates (starches and sugar); fats (butter, oils, meat fats, fried foods); vitamins, mineral salts, and fiber (lighter vegetables, fresh fruits, salads, cole slaw, milk, and whole grains). All this may seem to be very technical and difficult to apply but really it is not. Here is the reason. Protein foods being the nucleus of our meals takes care of itself in our diet. All one has to do then is to see that there is a correct proportion between the starchy foods and the lighter vegetables, and the fats. The error frequently made in the past was to serve meals that contained too much starch or fat or both. This mistake is easily corrected by giving it just a little thought.
- Become acquainted with the starchy foods: rice, noodles, macaroni, dried legumes, corn, potatoes and the like.
- Do not use two of these at the same meal, but combine one with a lighter vegetable served without a thickened sauce.
- Keep the salads light. If they are consistently heavy and rich, they defeat their purpose.
- Serve citrus fruits frequently.
- Use only moderate amounts of fried and fatty foods. A little fat goes a long way. Too much taxes the digestive system.
Balanced meals are as simple as that, but the effects are manifold because they assure requisite nourishment for all.
The final touch to “properly-prepared” food and “well-balanced” meals is to have them as attractive as possible. The planning of attractive food combinations with their proper service not only goes to make an enjoyable meal but it is also an essential part of a well-ordered nutritional policy. It is also true that attractiveness and the aroma of foods is an aid to good digestion which in turn is necessary for the utilization of the nutritional elements furnished by the food. To increase the attractiveness and effectiveness of foods:
- Have a variety in color and form of foods.
- Have a good balance between soft and solid foods.
- Do not repeat the same food in a meal such as tomato soup and tomato salad.
- Do not serve more than one sharp-flavored food at a meal; this applies particularly to the cabbage family.
- Avoid monotony of color in any one meal.
- Do not use the same food constantly from day to day nor serve certain foods on specific days of the week.
- Always serve hot things “hot” and cold things “cold.”
To sum up what has been said: in order to consistently serve meals that will provide the nourishment conducive to normal health and economically at the same time to realize the maximum on the merchandise purchased, the foodstuffs must be “properly prepared,” “well balanced,” and “attractively combined.” The first two requirements have to do with the scientific and the latter with the artistic in food service.
Modern nutrition has greatly elevated meal preparation from the realm of a possible monotonous routine to that of an art and science. This should serve to encourage the Brother Cook or the Supervisor if the cook happens to be a layman. It is well to keep in mind that no other office offers such opportunity for creative ability. It need only be remarked that one does not have to resort to extravagance in order to exercise this ability. Just the opposite is true.
The life of a Passionist Brother is truly a hidden life, which demands a spirit of deep faith. This is particularly applicable to the Brother Cook who is striving day after day to protect the health of the brethren by faithfully applying the sound principles of nutrition to his work. The nervous tension associated with kitchen management added to the physical strain makes this task a difficult one. There is bound to be subjective criticism of foods and meals because experience proves it is impossible to please everyone, no matter how nutritious and appealing the meals are. The more knowledge one has of his work and the more knowledge [sic], the less danger there is for discouragement because of unfounded criticisms. He is certain before God that he is not only doing his very best, but his best is founded on the rock of solid principles of good nutrition. This should be a source of peace and joy in God’s service.
There is no better way to conclude this article than to repeat the graphic words of our Holy Founder himself ; — “Don’t be surprised that I stoop to these details: God makes me keep the thing at heart. Believe me, from the maintenance of vigor, particularly among young people, follows an augmentation of the spirit of observance, fervor, etc . . . . I have acquired thence the firm certitude that if religious, — if not all, at least the majority, — don’t receive nourishment proportioned to their need, (according to the rules) with discretion, strong temptations come to them, religious life becomes a burden and engenders weariness and melancholy. . . . God inspires me to insist on this point: lose health, lose the observance; that is why I have requisite nourishment given them. Take good care of the health of the young; it is ruined very quickly.”