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Avecita at Kimpton Seafire Resort + Spa pairs perfectly with Pares Balta wines
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Here are a couple of traditional holiday recipes that can be enhanced with Caribbean flavours—for those who need a little culinary warmth this season.
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Are you a huge fan of turkey? Here's a step by step guide for a simple turkey recipe from Massimo De Francesca, executive chef at Kimpton Seafire Resort + Spa.
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As we transition into fall, we still can enjoy tastes from lingering summer fruits, veggies, and herbs while incorporating fall flavors to our dishes.
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This all natural cricket food is custom milled by Catawba Cricket Hatchery. They are a family-owned business in Charlotte, North Carolina and have been raising crickets for over 60 years; beginning in 1952. They provide reliable, quality crickets to the fishing industry.
This cricket food is a secret family recipe, but we do know it consists of over 19% protein plus vitamins and minerals. It is milled to a fine grain; making it easier for the crickets to eat and digest.
It is what we use to feed all of our crickets. We also know that we have customers that claim their crickets eat more and are healthier when they give them this cricket food.
Many of the other cricket foods that we have tried in the past have a sort of musty smell. This cricket food custom milled by Catawba Cricket Hatchery smells fresh and light.
The 32 fluid ounce deli container is packed full of 1.5 pounds of cricket food.


AN ORDER OF OPERATIONS
Just like traditional ramen, this recipe relies on a few different pots of various things to be cooked up simultaneously. The good news is that unlike traditional ramen, an organized cook can knock all this out in about two hours, which, put another way, is a mere one-ninetieth of the time it would take to listen to every single episode of the Cooking Issues podcast (which I have done and highly recommend).
Here's a basic overview.
Make the dashi
While the dashi is steeping, caramelize onions and fennel, then sauté vegetables
Meanwhile, dice tare ingredients and sauté those. This means you'll be sautéing two things at once. You can do this. I believe in you.
Dump the dashi into the broth vegetables
Add water to the tare vegetables.
Bring both to a boil, cover, and simmer for an hour.
While those guys are simmering, prepare ramen toppings.
Lastly cook the noodles. Assemble. Stop the clock. Two(ish) hours.
FIRST UP: THE DASHI
To make vegetarian dashi for this ramen all you need is one thing: Kombu. You could fancy it up for other uses, but for this simple is best because we will eventually be adding all the flavors of that more elaborate dashi to this ramen. Kombu is a seaweed cultivated primarily in the seas surrounded the northern Japanese region of Hokkaido. There are a few different varieties of Kombu and this website should be a great resource to figure out exactly what kind you should buy IF it wasn't for the fact that my experience with buying kombu was that not one package explicitly states (at least in English) what variety it is. I bought the kombu pictured top left there because it was the cheapest one, and guess what, I didn't much like the flavor of its broth. On my return to the Japanese grocery store by my apartment, I bought the kombu up right there, which was originally much more expensive but on sale for next to nothing because it was "technically" expired. I'm still not sure why dried seaweed has an expiration date, but whatever the reason, the dashi broth it produced was markedly more delicious. So my advice, it pays to spend a little money on your kombu. Also, maybe ask the nice people at the store for help.
Regardless of type, the two main things to remember when extracting flavor from kombu is:
Use 5g of kombu for every 500ml of water
Steep the kombu for about an hour in water heated to 150F.
The later numbers I got from this great test that Dave Arnold published a few years back.
The general approach I used was to heat 2000ml of water (which ends up being about enough broth from 3-4 people) to 150F, drop in 20g of kombu, put the lid on the pot, turn off the heat, and ignore it for an hour. Some folks recommend wiping kombu clean before using it, or even rinsing it. I couldn't find much good information on why, except that I think it has to do with the fact that kombu is dried in the sun after being harvested and shipped, and thus can sometimes carry with it inedible outside things like dirt, rocks, and though not explicitly stated but assumed by me, seagull turds. So check your kombu for the rocks, dirt, and turds, and if you don't see any, I can't see any reason why you'd want to rinse some of its flavor down the drain before making the broth.
Oh, and if you're interested in making pickled shiitake mushrooms to put on your ramen, throw a handful of dried shiitakes in with the kombu here. After a half hour pull them out and follow this recipe to make the pickles (you should, they're delicious).
LET'S MAKE A BROTH!
What you need:
Two to three onions, depending on size
Three ribs of celery, two for the broth and one to eat with peanut butter while cooking
A parsnip sized parsnip
Let's call it 4 cloves of garlic
A two inch chunk of ginger
Half a large fennel bulb, all of a not large one
Peppercorns, white is more traditionaller
Handful of dried shiitake mushrooms
A quarter cup of popcorn kernels
When I first started working on this recipe I, inspired by a line from the aforementioned Lucky Peach issue, went really carrot heavy. It was a bad idea. The broth, unsurprisingly, tasted like carrots, as in, entirely of carrots, and as much as "tastes like carrots" isn't normally a bad thing, it just wasn't what I was looking for in ramen. I dialed back the carrots the next time but the result was still too carroty. I kept lowering the amount of carrots until I realized that ultimately, carrots had no place in the broth. I replaced the carrot with a parsnip, which has a similar sweetness, but a mellower flavor. It worked perfectly.
The parsnip for carrot trade was good, but the broth was still lacking. My initial idea was to keep the broth pretty mellow and use the tare to add roasted flavors, but that idea turned out to be conceptually fantastic and practically not all that tasty. Next up I decided to roast all the vegetables pretty heavily. It worked, but too well, adding so much roasted flavor that the vegetable flavors were a bit obscured. Finally I went with the advice I received from Kusuma Roa while having dinner with her and a few friends. She runs the blog Ruchikala and is all around better at food than I am, and suggested that I try adding caramelized fennel. I did. She was right. I worried at first that the anise flavor of fennel would overpower the broth, but it mellows when caramelized and added a great bit of needed complexity. I ended up finding a middle ground between my first two approaches and heavily caramelized the fennel and half of the onion, followed by a relatively quick sauté of the remaining ingredients.
In a large dutch oven, caramelize fennel and half of the onions you're using for the stock. While the onions and fennel are caramelizing, grind some dried shiitake mushrooms to a powder.
Dump the rest of your vegetables in the post and sauté them all together for about ten minutes. Top with the mushrooms, cover with the kombu broth, and then...
Make some popcorn.
Here's where the popcorn fits in.
This post is for miso ramen in particular, and from what I gathered via a few different blogs, miso ramen is often flavored with corn and butter. I figured I'd throw some corn cobs in the broth to give it some sweetness, and that worked well the first time I tried it. But then summer ended and corn got gross. I just couldn't recommend that you buy bad, out of season corn for this recipe. I tried using frozen corn instead, but the texture was atrocious when used as a topping and the flavor way too subtle for the broth. At the last moment, entirely sick of working on this, I remembered a recipe I read in Bon Appétit years ago that called for the addition of popcorn to a lemongrass broth. I gave it a shot. It worked amazingly well. Trying the boths side by side, the one with popcorn was easily more delicious, and the best part, popcorn is always in season!
ON TARE AND NOT REALLY KNOWING WHAT I'M DOING BUT IT WORKS I GUESS
Tare is a hard thing to really pinpoint, because so little is written about it, at least in English. The gist I've gathered though is it's basically a much more concentrated soup stock that is flavored primarily by salt, soy, or miso. For my tare I decided to steal Ivan Orkin's use of apples, add the carrot back, and cook everything super hard.
I went ahead and let things char, knowing that all that bitterness would be balanced out with the sweetness from the apple and mirin, the acidity of the sake, and the saltiness of the miso. After thirty minutes of pretty aggressive cooking, I deglazed with mirin and sake, reduced that, then added two cups of water, brought it up to a boil, put a lid on the whole situation (I wanted to the flavors to infuse without the water evaporating), and knocked the heat down to low. I let that simmer the entire time I was working on the broth, so about an hour and a half total.
After straining the tare I added both white and red miso to taste (roughly one heaping tablespoon of both). The goal is to make it aggressively flavored, because it will be what's seasoning your whole bowl of ramen. I waited until the end to stir in the miso because I read somewhere online that miso doesn't hold up to long periods of cooking. Not sure if that's true, but I figured it wouldn't hurt to go along with it.
AND NOW, TOPPINGS
This category is endless really. But here are a few of my standards.
QUICK PICKLED CUCUMBERS:
We've discussed quick pickled cucumber before. They're tasty, easy to make, and work perfectly in ramen. I normally go with this recipe but then spike it with a splash of rice vinegar because I'm a rebel and a non-conformist. Also because I like the acidity. Most that last part.
MAYU BASED BURNT GARLIC-SESAME-CHILE CONDIMENT:
This burnt garlic-seseme-chile oil I found over at Serious Eats ended up being a surprisingly perfect addition here. The bitterness from the burnt garlic really works to add a lot of depth to what can sometimes be a an easily too sweet broth when meat isn't included.
SOME SORT OF PAN FRIED TOFU:
I love tofu and eat it all the time at home. My go-to approach is to brown it, add a mixture of sugar, sambal, rice wine, soy sauce, and ginger, then let that reduce until the sauce is thick and coats the tofu. Michael Natkin has a good short video of this basic approach that you can watch right here. His recipe is specifically high sugar, seeing as how caramel is in the name and all. It's delicious but not necessary all the time. Normally I add a heaping tablespoon of sugar, just enough to balance out the saltiness of the soy sauce.
The six-minute egg is brilliant because the name is the bulk of the recipe. The other bits are: lower eggs in their shell into boiling water. Let them hang out for six minutes. Remove. Place into ice water for a minute or two. Peel carefully. Make one more than you need just in case you mess up peeling one.
The six-minute egg always comes out with a perfectly creamy yolk, which I, a person who really doesn't like the flavor of hard boiled egg yolks, really appreciates. While hard boiled eggs have a place in the world of ramen, I think creamy yolk is super critical in vegetarian versions, which will inherently be lacking the gelatin and body of meaty versions.
If you have a circulator use this chart and this egg calculator to get the exact egg you want.
LETS TALK NOODLES REAL QUICK
The relationship noodles have with broth is what I imagine it's like being the parent of a teenager. All you do is give, give, give and all they do is ungratefully take and then try to ruin your day. I mean, when was the last time noodles didn't make broth better, right? Never. Never is the answer. But broth, well, broth is determined to ruin noodles. Being both hot and liquid, broth is just the sort of environment that first cooks, but then quickly overcooks noodles, rendering them inedible mush and me upset.
Luckily for us, ramen noodles are designed to withstand the rigors of broth, at least a bit longer than traditional wheat noodles. Fortified with alkaline ingredients, potassium carbonate and sodium carbonate, ramen noodles stay springy and toothsome in hot broth. It's more than possible to make your own ramen noodles, I've done it, but I almost always go with a store bought noodle.
It can be confusing shopping for ramen specific noodles, so look for both of those carbonates on the ingredient list of the noodles you plan on buying. If they're present, you're good to go. I'm lucky to live in a city with a Japanese market that sells Sun Noodles, which are the industry standard as far as good quality ramen noodles are concerned. They come frozen with dry soup flavor packets (which I can confirm do not taste good sprinkled on top of popcorn). Throw out the packets, cook the noodles for 2 to 4 minutes until al dente in boiling water right before assembling your ramen.
If you can't find any decent ramen specific noodles near where you live, and you don't feel like making them from scratch, you can always ramenize your spaghetti.
AND JUST LIKE THAT, IT'S TIME TO EAT
Every component of ramen can be made ahead and reheated, except for the noodles. So while the cooking can be as paced out and mellow as you'd like, the assembling always gets a bit hectic. Have your broth, tare, and tofu (if using) hot on the stove, your noodles boiling in another pan, and all of your toppings arranged on the counter. The more organized the better.
Start by adding a bit of tare to your bowl. I normally go with one part tare to five parts broth.
Good ramen broth has fat in it to help it cling to the noodles and because fat tastes all sorts of good. There should be a few droplets of oil on your broth leftover from caramelizing the onions, but it wouldn't be a bad idea at all right here to swirl in a pat of butter.
Drain the noodles quickly from the boiling water and carefully place them in the bowl.
Add your toppings. Scallions should be bountiful and freshly sliced. Nestle the burnt garlic sauce under a mound of sliced nori (which I prefer to sheets of the stuff). A few toasted sesame seeds on the tofu is a nice touch, as is a sprinkling of shichimi togarashi.
Recipe taken from www.fourchordkitchen.com


A healthy digestive system is a happy digestive system — one that will reward you with better overall health, less sickness and even brighter, more radiant skin. There are a few good tips to keep in mind when trying to improve your digestion, including drinking more water, taking a daily probiotic supplement, exercising regularly and eating more of these four foods, which will help improve your digestive system.
- Celery Not only does celery contain a great deal of water, which helps flush out the toxins in your digestive tract, it’s also made up of equal parts soluble and insoluble fiber and there just so happens to be a bacteria in the large intestine that ferments some of the soluble fiber in this crunchy veggie. As a result, a short-chain of fatty acids is produced that helps fight inflammation in the large intestine and leads to overall better digestive health. Whether you get your fill of celery as a raw vegetable dipped in hummus or in soups and stews, it’s one food to incorporate more of in your daily diet.
- Ginger It’s a spice that pairs well with a variety of dishes, and it’s great to know that ginger is also a food that has been used for thousands of years to aid digestion and strengthen the body’s immune system. Ginger tea can help relieve gas and adding a few slivers of ginger to any meal will assist your body in absorbing all of the nutrients from food (something that doesn’t always happen).
- Coconut Both coconut and coconut oil have myriad health and digestion benefits that include helping the body absorb fat-soluble vitamins, magnesium and calcium. Other incredible benefits you’ll get from this delicious fruit include destroying candida yeast in the gut and helping to make foods with omega-3 fatty acids twice as effective in your body.
- Chia Seeds They may be teeny, but chia seeds are packed with omega-3s and anti-inflammatory, antioxidant and even anti-cancer phytochemicals. These little seeds, which can easily be added to yogurt or smoothies, aid digestion by providing 11 grams of fiber in one ounce. This fiber helps keep bowel movements regular and can even act like a prebiotic that supports the growth of probiotics in your gut.
This story was originally published on SheFinds.


Propane is one of a group of liquefied petroleum gases (LP gases).The others include butane, propylene, butadiene, butylene, isobutylene, and mixtures thereof. Propane has lower volumetric energy density,but higher gravimetric energy density and burns more cleanly than gasoline and coal.
Propane gas grills are easy to start and require minimal setup. You can control the heat quickly and accurately with the turn of a knob.
Propane gas grills heat up faster and provide consistent heat, which can result in quicker cooking times.
Propane grills produce less ash and smoke, resulting in less mess and easier cleanup.
Many propane grills come with features like multiple burners, side burners, and temperature control, allowing for a variety of cooking methods.
Some argue that propane grills may not impart the same smoky flavor to the food as charcoal grills.
Initial purchase and fuel costs for propane can be higher than charcoal.
Propane tanks can be bulky and heavy, which may limit portability
Charcoal grills provide a smoky flavor that many enthusiasts prefer, enhancing the taste of grilled food.
Charcoal grills can achieve higher temperatures, making them ideal for searing steaks and other meats.
Charcoal is generally less expensive than propane, both in terms of initial investment and fuel.
Charcoal grills are often lighter and more portable than propane grills.
Charcoal grills take more time to set up, light, and reach the desired cooking temperature.
Maintaining consistent temperatures can be more challenging with charcoal, requiring more attention and experience.
Ash and Smoke:
Charcoal grills produce ash and smoke, which can lead to a messier cooking experience and require more cleanup.
Ultimately, the decision comes down to your preferences, lifestyle, and what you value most in a grilling experience. Some people love the convenience and speed of propane, while others enjoy the traditional and authentic flavor of charcoal. Consider factors such as the type of food you'll be grilling, your cooking style, available space, and the overall grilling experience you want to have.
When it comes to health considerations between propane gas and charcoal grilling, both methods have their own potential benefits and drawbacks. It's important to be aware of these factors and make informed choices based on your preferences and cooking practices.
Propane Gas Grilling
Reduced Harmful Compounds:
Propane gas grilling tends to produce fewer harmful compounds, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), which can form when meat is cooked at high temperatures over an open flame.
Propane grills produce less smoke compared to charcoal grills, which may reduce exposure to potentially harmful substances.
The ability to control heat quickly and accurately on propane grills may result in shorter cooking times, which could help reduce the formation of harmful compounds.
Lack of Smoky
Propane grills may not impart the same smoky flavor to food as charcoal grills, which some people associate with a traditional grilled taste.
Charcoal grills provide a distinct smoky flavor that many people find appealing and enhances the taste of grilled food.
Lower Fat Retention:
Some studies suggest that charcoal grilling may result in lower fat retention in grilled meats compared to other methods, which could be beneficial for health.
Formation of Harmful Compounds:
Charcoal grilling at high temperatures can lead to the formation of PAHs and HCAs, potentially increasing the risk of certain health issues when
consumed in excessive amounts.
Smoke and Air Pollution:
Charcoal grills produce more smoke, which can lead to increased exposure to airborne particulates and potentially affect air quality.To promote healthier grilling practices,
consider the following tips regardless of whether you're using propane gas or charcoal:
Use lean cuts of meat and trim excess fat to reduce the formation of harmful compounds.Precook meat slightly in a microwave or oven before grilling to reduce cooking time and minimize the formation of harmful compounds.
Avoid flare-ups by keeping a close eye on the grill and using a drip tray to catch excess fat.
Use marinades with herbs, spices, and acidic ingredients, which may help reduce the formation of harmful compounds.
Opt for smaller cuts of meat or vegetables, as they cook faster and may result in fewer harmful compounds.
Ultimately, moderation and balanced dietary choices play a significant role in promoting overall health.
While there are considerations for health when grilling, enjoying grilled foods in moderation and incorporating a variety of cooking methods into
your diet can help strike a balance.
BY THE WAY :ENJOY YOUR BBQ LIFE


Yay for recurring blog features! I’ve decided to devote Mondays to something magical that discovered over the weekend. It could be anything — a favorite song, a great quote, a delicious recipe, a fantastic book — as long as that thing gives us a little break from the monotony of Mondays.
This week’s Monday Magic is Raspberry Lemon Cheesecake Cupcakes. Today is my friend Stacy’s birthday and she loves lemony things, so I gave these a shot. And they are springy and light and wonderful! If you’re interested in trying them for yourself, the recipe is below:
1 box white cake mix
4 Egg Whites
1/3 c. oil
3/4 c. buttermilk
1/4 c. lemon juice
1 T and 1 tsp. lemon zest
8 oz cream cheese, softened
3/4 c. powdered sugar
1 T. lemon juice
1/2 c. Butter, softened
8 oz. cream cheese
3-4 T. raspberry puree
4-5 c. powdered sugar
Fresh raspberries for decoration
1. Preheat oven to 350 degrees and line pans with cupcake liners
2. Sift cake mix into a small bowl, set aside
3. In a large bowl, combine egg whites, oil, buttermilk, lemon juice, and lemon zest.
4. Add cake mix, stir until smooth
5. Fill cupcake liners 2/3 full
6. For Cheesecake filling: Combine cream cheese, powdered sugar and lemon juice; beat until smooth. Place a 1-1/2 tsp dollop in the center of each mound of batter. Use a toothpick to push the filling a little bit into the batter.
7. Bake for 17-22 minutes (mine took 18) or until a knife inserted toward the side comes out clean. (The filling at the center may still be gooey).
8. For Raspberry buttercream: Beat butter and cream cheese. Add 2 T. raspberry puree (process fresh raspberries in a blender; press through sieve to remove seeds). Slowly add powdered sugar until the buttercream reaches desired consistency. If the buttercream gets too thick, add a little raspberry puree.
9. Pipe buttercream onto cooled cupcakes and top with fresh raspberries.
Makes 24 cupcakes.
The original version of this recipe is from Your Cup of Cake by Lizzy Early, but I always make adjustments as I bake. So I added lemon juice to the filling, which was fantastic and I ate enough to fill like ten cupcakes. I also didn’t press the puree through a sieve because I didn’t have one and it still turned out awesome!
If you can’t bake your own cupcakes, I hope you find something else that will make your Monday magnificent!
oh my goodness, my mouth is watering. Definitely going to try this recipe out!
They sound wonderful! I bet your friend will be so happy (not to mention your family!). Go you! 🙂
Sounds like a good combination!


Enjoy classic Swedish and international dishes!
Our restaurant is open. We are looking forward to welcome you.
On weekdays we serve our carefully prepared lunch with Swedish and international classics! A rich salad buffet and homemade bread are included in the lunch. Cake and coffee round off the food. Of course we take into account special foods and allergies.
During the summer, the restaurant is open in the evenings, Saturdays and Sundays. Enjoy good food, our welcoming service and beautiful environment.
Opening hours: Monday to Sunday 11:30 - 22:00


2 edition of Saturated fats found in the catalog.
Joseph P. Langella
Includes bibliographical references and index.
|Statement||editor, Joseph P. Langella|
|LC Classifications||QP752.F3 S28 2011|
|The Physical Object|
|Pagination||xii, 213 p. ;|
|Number of Pages||213|
|LC Control Number||2011024371|
Going over the whole Paleo case in favor of saturated fat could fill several books, though, so today, we’re just going to look at the most recent research. The famous meta-analysis finding that “there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD” was something. Saturated fats play a vital role in the health of our bones — at least 50 percent of our dietary fats need to be saturated for calcium to be incorporated effectively into the skeletal structure. They lower Lp(a), a substance in the blood that indicates proneness to heart disease.
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds. A fat is made of two kinds of smaller molecules: glycerol and fatty acids. Fats are made of long chains of carbon (C) atoms. Some carbon atoms are linked by single bonds (-C-C-) . Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as.
Research links palmitic acid to cancer growth. The newest research on cancer has revealed that a saturated fat prominent in Western diets makes cancer cells grow faster. The fatty acid is palmitic acid. This fatty acid is a central fat contained within animal-based foods. The low-saturated fat group actually experienced higher rates of heart-related deaths than those who ate the quintessential American diet. Yes, you read that right, a diet low in saturated fat = an increased risk for heart disease. These results were especially prominent in subjects over the age of Mind. Blown. Confused?Author: Catalina Gonella.
Charter-party disputes II.
Substantive dyestuffs on cotton piece-goods.
Technology and innovation
Nagels encyclopedia-guide, Hungary
The borderers; or, The wept of Wish-for-wish
Voyages and travels
A personnel & operations manual for travel agencies
Federal money for you and your family
Honor Attorney Program
Adventures in conservation
impact of ancient Indian thought on Christianity
Ambulatory electroencephalographic (EEG) monitoring
"Saturated Fat May Save Your Life!" may be the greatest (and most important) health book ever written. It explains what the TRUE causes of heart disease are (they're not what the doctors & the media have been telling you!).5/5(8).
The first one is that Saturated fats book is a very complicated topic. The current labels of unsaturated fats are good and saturated fats are bad are not only a gross simplification; they are plain wrong. You need to disaggregate the family of fatty acids into its very different subgroups of chemical compounds that have different metabolic properties/5(7).
If Ravnskov's book has a flaw, it is his lack of alternatives to taking statins. Studies not mentioned in the book have shown that eating moderate amounts of fatty fish, or taking a fish oil supplement, can be just as beneficial as taking statins.
Avoiding trans fats can give you a similar reduction in risk/5(92). This book as a whole is concerned with the reduction of saturated fats in foods.
The background to this, both in terms of the clinical nutritional studies backing up the need for such reductions to be made and the sources of saturated fats in the diet, are discussed in the first part of the book.
With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into Cited by: Purchase Reducing Saturated Fats in Foods - 1st Edition.
Print Book & E-Book. ISBNAfter researching a bit further I found "Fat and Cholesterol are good for you" and the title is so controversial that I had to read it.
My interest in cholesterol and fats came from the fact that a while ago I found coconut oil in a health shop and thought that I should only use it on my skin as Saturated fats book believed that saturated fats were very bad for /5(50).
Both cholesterol and saturated fat are essential for growth in babies and children, especially the development of the brain Yet, the American Heart Association is now recommending a low-cholesterol, lowfat diet for children.
Commercial formulas are low in saturated fats and soy formulas are devoid of cholesterol. We need natural saturated fat in our diets. The important phospholipids that form the membranes in all of our cells are made of mostly (half or more) saturated fatty acids.
This is especially true for parts of our brains where more than 80 percent of the phospholipids carry half of their fatty acids as saturated fatty acids. "This meticulously researched book thoroughly dismantles the current dietary dogma that fat--particularly saturated fat--is bad for us.
Teicholz brings to life the key personalities in the field and uncovers how nutritional science has gotten it so wrong. There aren't enough superlatives to describe this journalistic tour de force/5(K).
As Loren Cordain states in regards to saturated fats from natural Paleo sources in his book, The Paleo Answer, “The saturated fats you consume will not promote heart disease, cancer, or any chronic health problem.
In fact, these foods can ensure your birthright – a long, healthy, and happy life.”. Metabolism of Saturated Fat. The Fate of Saturated Fats. What happens to saturated fat when we eat it. Previously, we looked at the metabolism of glucose. This occurs when you eat carbohydrate as a fuel source.
This is an excerpt from Campbell’s Biology in Focus – the introductory bio book we used in school. This was the only thing. With eye-opening scientific rigor, THE BIG FAT SURPRISE upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat — including saturated fat — is what leads to better health, wellness, and fitness.
Science shows that we have been needlessly avoiding meat, cheese, whole milk and eggs for. The body needs healthy fats, including saturated fats, monounsaturated fats, and Omega-3 fats, to regenerate skin tissue, and these fats are the preferred building blocks in the body.
If the body doesn’t get these fats (and many people don’t these days), it will use whatever it has available, including Omega-6 fats, which are not the. Saturated fat does raise LDL, but it also raises HDL and decreases triglyceride levels.
Saturated fat can also change the size and shape of LDL from harmful (small and dense) to protective (large and fluffy). The type of saturated fat you consume matters. Certain types of saturated fats are better than others. The fat in wild game meat is much lower in saturated fat than industrially-produced (grain-fed) meat in addition to being lower fat overall (in fact, depending on the source, the fat can be up to about 50% monounsaturated and 30% polyunsaturated, compared with about 50% saturated in some fats from grain-fed animals).
In-between saturated fats. Saturated fats are common in the American diet. They are solid at room temperature — think cooled bacon grease, but what is saturated fat.
Common sources of saturated fat include red meat, whole milk and other whole-milk dairy foods, cheese, coconut oil, and many commercially prepared baked goods and other foods.
Facts about saturated fats Saturated fat is a type of dietary fat. It is one of the unhealthy fats, along with trans fat. These fats are most often solid at room temperature.
The Truth About Saturated Fat. Here are a few highlights of the scientists’ conclusions: Saturated fat increases LDL cholesterol, a major cause of atherosclerosis and cardiovascular disease. Replacing saturated fat with unsaturated fat decreases LDL cholesterol, polyunsaturated fat more than monounsaturated : Eugenia Killoran.
A year study of saturated dairy fat consumption found no difference in risk between high-fat and low-fat consumers.  In fact, people who ate more butter had significantly higher levels of heptadecanoic acid, a saturated component of butterfat, and a 42% lower risk of stroke.
Another study (this one was in dolphins, not humans, but it’s Author: Spencer Brooks. Still, when it comes to good fats vs. bad fats, saturated fat can be considered bad-ish (okay in moderation, but better off swapping with unsaturated fats).
Trans fat, which dominates packaged goods and fast food, is a bad guy: It not only ups your LDL cholesterol but also lowers your HDL cholesterol (the kind that helps sweep bad cholesterol.Saturated fats and unsaturated fats are found in a variety of foods. The type of fat you consume, especially if you're trying to lower the amounts of lipids in your diet, can be confusing.
The American Heart Association (AHA) recommends that between 20 percent and 35 percent of your total daily calories should consist of fat.For decades we’ve been warned that eating saturated fat, the type found in meat, cheese, and other dairy foods, can lead to heart d, we've been told to choose healthy fats from.


In 2001 Chase and Debi Herrick purchased Stumpy’s Pizza and Subs. Since that time, the self proclaimed “old school mom and pop pizza shop” has earned a cult following from neighborhood residents and beyond.
Chase and Debi’s story begins long before that, however. The high school sweethearts both have a background in the food service industry, having worked at local pizza joints such as NYPD and Streets of New York. In fact, they worked together at the latter where their love for each other and the restaurant industry developed.
Very much a family establishment, Stumpy.s Pizza and Subs features menu items inspired by Chase’s Italian heritage. “My mother was Italian. I have been around pizza all my life. I understand what makes a good pizza.”
Good pizza begins with high-quality ingredients according to Chase. “We use real mozzarella from Wisconsin, which has the best cheese in America in my opinion, and only the highest quality tomatoes,”
Some of the most popular dishes on Stumpy’s menu, beyond the great pizza of course, are the sandwiches. Chase says “You can order our sandwiches hot or cold, but 90% of the people order our Classic Italian hot.” The Big Dipper with roast beef, smoked provolone and garlic butter on a crispy Italian roll is the second most popular. Chase adds their homemade mayo’s, including habanero and chipotle flavors, which set off any sandwich.
Speaking of homemade, everything on the menu is made from scratch. Chase says the menu stays true to the pizza and subs concept. there are a few classic Italian dishes, including lasagna, manicotti and baked ziti that are “unusually Great.”


Qoezion allows you to manage your catering efficiently by creating several meals (breakfast, lunch...) with one or more options for each meal (meal at the volunteer center, takeaway lunch, meal vouchers, etc.). You can then specify eligibility rules for each meal option and calculate the number of meals needed, obtain a daily meal distribution list and control your catering budget by estimating the costs for each meal.
To start managing your catering, go to your event dashboard and click on Catering in the main menu.
A meal in Qoezion refers to a type of meal offered by the organizer to the teammates: breakfast, snack, dinner, etc. You can manage up to 6 meals simultaneously. To create a meal, click on New meal and type the name of the meal.
For each meal, you can provide several different options: meals in different places of your event (restaurant, volunteer center, etc.), takeaway meals, vouchers, etc. (up to 10 options). You must have at least one option for each meal, and if several options are available, only one option will be assigned to each teammate, according to the priority and eligibility rules that you will define. To create a new meal option, click on the desired meal and then on Add option.
Indicate the dates when the meal option will be available and the times when teammates will be able to access it. The times are indicative only, and will be shown in the teammate space if you activate the display.
Meal Option Details
Clicking on a meal option will take you to its details. On this page, you can:
Change the name of the meal option
Specify the dates and time range when the meal option will be available. The combined dates of all meal options of your event must not exceed 100 days.
Specify the unit price of the meal
Specify an amount to be credited for this meal if it is managed by cashless. If you use Qoezion together with a cashless software, you can use this information in the cashless software.
Set out eligibility rules
To keep your catering costs under control, you can set a budget and specify the unit price of your meal options in their details. This will allow you to check at a glance the total estimated cost of your meals and the percentage of your budget that this amount represents. Click on Set a budget to enter your budget, and use the Configure budget icon (gear wheel) to change it.
Display meals in the teammate space
You can show or hide your teammates' meal information in their teammate space. It is recommended that you only share this information once your schedule is finalized.
When the display of meals in the teammate space is activated, teammates can see in their schedule the meals they are entitled to (name of the meal, name of the meal option and availability hours)


Broccoli Rabe (Rapini)Broccoli Rabe (Rapini) can be bitter but most find it delicious. It is a leafy version of broccoil and barely needs cooking. The stalks can be chewy and even more bitter, so just cut off the bottom part of the stalk (right where that link label is) and sautee with fresh garlic and olive oil. It should not be overcooked, and still bright green. This makes a great accompaniment to sweet or hot sausage, or even pasta dishes, or both! For those who find this too bitter, often you can enhance the flavor with some fresh squeezed lemon.
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Cocoa and heart
Tea, apples, onions, and red wine all help to reduce the risk of cardiovascular disease, due to their content of beneficial antioxidant polyphenols. Basically this is great for cardio-protection and guess what, cocoa has one of the highest antioxidant polyphenol content!
Help reduce blood pressure
Oh and even small amounts of cocoa can reduce cholesterol in the blood, and can lower blood pressure. Even more, regular intake of cocoa has been shown to improve overall function of vein and arteries.
Cocoa and Antioxidants
Science Daily also states that drinking cocoa may help to fight cancer, heart disease and aging through its antioxidant boosting effect. But most commercial cocoa powders have the antioxidant-containing flavonoids removed because they taste bitter; therefore, in order to obtain the health boosting benefits, consider buying raw cocoa powder, which is a minimally processed cocoa powder!
What’s more? It helps lower LDL cholesterol, reduces the risk of blood clots, increase blood flow to the arteries, lower high blood pressure, boosts cognitive performance and provides essential minerals such as calcium and potassium. We’re sure you didn’t need to read till here to grab yourself a warm yummy hot chocolate! (Remember raw coco powder and stick to a small serving to get your fix without wrecking your waistline).
While we are at it, how about a small tiny piece of lemon drizzle
Which hot drink is your warm companion throughout winter?Back to Blog


We all like to eat cakes very much. There are many types of cakes. They are categories under the occasion: standard cakes, birthday cakes, wedding cakes, and engagement cakes. Even though there are some types of cakes according to the size of the cake, even cakes can be put to the categories according to the flavors. Some of the characteristics are such as chocolate flavors, strawberry flavors, and vanilla flavor. I think you tasted most of such types of cakes. Then today I would like to tell you something about those cakes. Your favorite cake can be included in the following. The list of cakes is as follows.
The list of cakes
- Chocolate cake
- Vanilla cake
- The black forest cake
- Pineapple cake
- Rainbow cake
- Fruit cake
- Coffee cake
- Strawberry cake
- Red velvet cake
- Caramel cake
Usually, the cake is made up of butter and sugar. They are the most common ingredients. Now you are going to see these cakes one by one. You can recall the favor of the cakes. If you hadn’t tested the above yet, definitely you will try. Are you ready??? Then the first subtopic is that,
Chocolate cake is the most favorite cake for many people. That is because of the chocolate. Like the chocolate cake, chocolate is also a favorite of many people. I have to tell you something. You can relieve you with all pains once you eat chocolate cake.
Usually, chocolate cakes are flavored with chocolate and cocoa powder. As I said in the introduction, there are some varieties of chocolate cakes. Some of them are chocolate layer cake, black forest gateau, devil’s food cake, ding dong, molten chocolate cake, and Swiss chocolate rolls.
Then the next cake is the,
This cake is one of the sweetest cakes among the other cakes. Even this is a very soft cake. You can refresh it at a single second when you eat it. Plus, this above vanilla cake melts once you enter your mouth. I guess the vanilla cakes are cakes that many people tastes.
There are butter, sugar and vanilla extract are included in the vanilla cakes.
This above description shows a vanilla cake. Then we can move on with our next topic. It is,
The black forest cake
Usually, this cake is known as the king among all the cakes. This cake can be known as a great cake that can be eaten by many people without any consideration of the age.
This is a chocolate sponge cake type. The origin-country is Germany. The main ingredients are chocolate cake, cherries, and whipped cream.
That is about the black forest cake. Then we will turn towards our next topic. It is,
Do you know the category of people who are going to taste this cake? If you are like to taste pineapples very much, this cake is the best opportunity. Other than that, this will be the best cake for fruit lovers.
This is a traditional cake. This cake includes flour, sugar, egg, and Pineapple jam. The originated country is Taiwan. Some times except than the pineapple jam at the present bakers added winter Melon is using.
This above is related to the Pineapple cake. Then see our next topic. It is,
You need not introduce the rainbow. We had seen many rainbows in the sky. But this is not like that. This above rainbow is different. That is because this rainbow, as mentioned above, included in a cake. We will see about the rainbow cake.
Rainbow cake is a colorful cake with a rainbow. Even this is a very tasty cake. You can feel it once you have tasted it. This is a suitable cake for a celebration. Now you are thinking about what is the specialty of this above cake. That is, you can feel many tastes through one cake. That is the thing.
Then this is the time to move to our next topic. That is,
Fruit lover, this is for you, actually. Did you taste it ever?? Don’t be crazy at all. That is a fruit cake. You can achieve two things at the same time. Those two things are tasty and healthy. Fruit cakes are so tasty, and fruits are more healthy for you. Surely you would be able to eat this car. This is suitable for a party as well as the home.
There is no any originated country for this cake. There are some varieties of fruit cakes. Some of them are iced fruitcake, gluten-free fruitcake, and diabetic fruitcake.
That is about fruit cake. Now it is time to move to the next topic. It is,
That is a tasty drink. But this is not your favorite drink. This is about the cake. I think even only at one chance tasted a piece of coffee cake. You will love forever for coffee cakes. The originated country is Germany.
These above details are for the coffee cake. Then we will move to the next topic. It is,
Strawberry lovers, this is for you. We can see strawberry cake participate for many occasions. Especially for the parties. Therefore strawberry cake has a special place in such celebrations.
This above is about the strawberry cake. Then shall we move to the next topic? It is another tasty cake. That is,
Red velvet cake
Red cake. It is amazing. Actually, it is amazing. Most of the people like this cake because of its flavor and color. The thing is, those two facts match the people’s interests. Always a maker had to make the stuff according to the wishes of the buyer.
That is another red velvet cake. Then the final topic is,
Have you eaten Caramel pudding??? It is delicious. If I tell you that it is not much, it is a lie. But it is lesser than the Caramel cake. Yes, that is the truth. That is so delicious and very sweet. It is melting so quickly.
Then these above details are related to the Caramel cake. This is the last topic that we had to talk about. Now we have to end this article. But we cannot end up something. That is the taste. 2r cannot stop sensing taste until the ends of our lives. We cannot overreact with that above nature. Fine. Would you have a feeling, taste them all at once? Definitely, even I am having that. But we will see them slowly. As I said above, this is the end of my article but not the taste.


Our Partnership with Securing Safe Food
Some may say we have a pretty big mission here at Voyage. And they wouldn’t be wrong. From making delicious food that can be enjoyed by everyone, now and into the future, to preserving the flavors that make our favorite foods so special, our plate is pretty full. But underneath it all is our simple yet incredibly crucial commitment to making foods that aren’t just delicious, but accessible.
The world of food tech is full of high-dollar, exclusive products with grand visions of bettering our world — for those who can afford them. But what about everyone else? We know that for many, products with the promise of being better for people and the planet are simply out of reach, which is why we’ve taken our commitment to accessibility even further by partnering with Securing Safe Food through donations of our Peanut-Free Spread.
A non-profit dedicated to ensuring food security for all, Securing Safe Food provides allergen-friendly food to food pantries across the country, getting it into the hands of those who need it most. And with over 32 million Americans directly affected by food allergies, options like our Peanut-Free Spread that are both delicious and safe-to-eat are much needed.
For those that depend on local food pantries, it’s time for a spread that is not only safe to eat, but that they actually want to eat. Being able to fully enjoy the foods we love shouldn’t be a privilege reserved for those who can afford it: it is a right meant to be shared by everyone. With our Peanut-Free Spread, the millions of people who suffer from food allergies can enjoy the smooth, creamy goodness of peanut butter, without any of the harm.
We know that for so many, the opportunity to access and enjoy foods that taste good and are good for us is not always easy. We firmly believe that there should be no barrier to enjoying our favorite foods, and by working with Securing Safe Food, we’re doing our part to ensure that holds true — for everyone. We also know that access to allergen-friendly foods among low-income individuals and families is limited. By providing donations of our Peanut-Free Spread to food pantries across the country, we’re ensuring that it gets in the hands of those who need it most.
We’re proud to know that our first donation of Peanut-Free Spread made its way to the Laguna Food Pantry in Southern California, where it’s the first top 9 allergen-free spread of its kind to be offered. Stay tuned as we continue to support the amazing work of Securing Safe Food and its partner food pantries.


As promised, here are some of the photos we took while visiting Galveston during Memorial Day weekend. We had so much fun jumping on the waves while swimming (those photos are on the camera, so I’ll share them later). After we were done swimming, we stopped by The Spot, which has five different bars, for a late lunch and cocktails. At one of the bars named SideYard, Rupali and Chakra had the Blackened Fish Tacos while Natalie and I ordered the South of the Border shrimp cocktail she had on her last visit with her brother, David. We all ordered the amazingly delicious Shrimp Kisses, which were butterfly shrimp with pepper jack cheese in the middle and wrapped in bacon. Talk about scrumptious!!! As for drinks, Rupali had the Sandy Shandy Shandy, a Leinenkugel’s Lemon Berry Shandy with a shot of Jack Daniels’s Tennessee Honey dropped in. It was quite tasty. Chakra had the Cucumber Cooler made with Effen Cucumber Vodka, lime juice, club soda, sliced cucumber and sea salt. It was refreshingly different. Natalie ordered the Pineapple Express, a combination of Bacardi Pineapple Fusion, crushed pineapple, pineapple juice, Sprite and club soda. All that fresh pineapple blended divinely with the liqueur. As for the drink you see in my hand, it’s called JD’s Smash and it has JD’s Tennessee Honey with raspberries, lemon juice and club soda. I loved the chunks of fresh raspberries! If you’d like to peek at the menu, click here. Afterwards, we headed to the Spot’s main restaurant to share a banana split. The best part was choosing the flavors of ice cream. Once we finished that, we headed back to their apartment to relax with some movies. Next up, the Houston Aquarium!


Make Eating Like A Bikini Body Mommy Easy. Weekly Meal Plans, Shopping Lists & Recipes Delivered Straight to Your Inbox.
If you’re going to follow the Bikini Body Mommy Nutrition strategies outlined in my bestselling “Bikini Body Mommy Blueprint,” you need to know what meals and snacks to eat and what to buy at the grocery store. That’s what my Bikini Body Mommy Meal Plan Subscription provides you with: a weekly menu for two people, fresh recipes, and a grocery list to accompany it.
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Each recipe included in the plan has a FULL nutrition content associated with it. Now you can see exactly the calories that you are eating while eating from my wholesome, nutritious plan.
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Enter my kitchen and join me as I release NEW VIDEOS for EVERY recipe! Soon you’ll be able to watch me .. and sometimes some ‘special guests’ as we show you everything from prep work to cooking!


1) Enhances Healthier Meals
Most times, the urge to take a snack rather than go through the stress of preparing a meal after working so hard becomes so strong that it turns into a major habit. It is easy to quickly get the fast food and eat any food whether it is healthy or not provided you kill the hunger. This is one of the reasons why people develop poor eating habits that leads to weight gain. With meal prep, you will be able to plan what you will eat after work and stay away from junk foods or unhealthy meal choices.
2) Enhances Better Meal Planning
Meal prep enables you to plan your meals weekly, bi-weekly or even on a monthly basis, you can also share the meal plan with every member of the house. This helps to reduce the occurrence of the nagging question about what's for dinner from family members. It also enables you to enjoy a variety of foods since you can focus on how to prepare different meals through planning.
3) Meal Prep saves you Money
One of the major advantages of meal prep is that you are able to save money, when you plan your meals weekly, bi-weekly or monthly, you will need to buy your food ingredients in bulk and when you buy in bulk, you are likely to have a discount which saves you money. Most of the food will be stored in the freezer and you will be motivated to buy most of your needs in bulk saving you the stress of shopping frequently.
4) Enhances Easy Shopping
Yes, you can buy all the ingredients you need for the length of time you want, it could be a week, two weeks or even a month. You will not have to go shopping for the food items every week since you can purchase them all at once and stay better organized. This reduces the stress of constantly shopping and cooking.
5) Save Time with Meal Prepping
You can save so much time that you would have wasted in thinking of what you are going to have for dinner and also save the time you would have wasted in making the last minute purchase of an ingredient needed for your meal. Since you have planned your meals in advance, all you need to do is follow the plan.
6) Enhances Proper Diet
Meal prepping helps you to lose weight and eat healthy food that will help to address specific health issues. You can plan your meal better if you want to lose weight, gain muscle, lower your cholesterol level and several specific health issues. By planning your meal, you are able to adhere to your diet better with less stress and enhance a healthier lifestyle.


I’m currently on day 4 of a 5 day detox, which means I absolutely positively can not stop thinking about food. And since I can’t stop thinking about it, I figured I may as well write about it!
While in Buenos Aires, Argentina, I had the opportunity to take an amazing cooking class and learn some of the classics. From different kinds of empanadas to lentil stew to alfajores, I can now whip up some serious Argentine gems. Norma herself was incredibly sweet, able to accommodate any allergies or vegetarians, all while making the cooking class itself very interactive and very fun! We learned so much from Norma, then at the end of the cooking class had the opportunity to sit down in her dining room to enjoy all the delicious food we had just made with a glass of wine. While I’m going to share Norma’s amazing lentil soup recipe, for anyone visiting Buenos Aires, I highly suggest you take her class, you will not regret it! She can be reached at:
- Tel. 15 4470 2267
- Facebook – Argentina Cooking Classes
Norma Soued’s Argentine Lentil Stew
- 2 cups of brown lentils
- 3 medium onions, cut small
- 1 each red & green pepper, cut small
- 1 carrot, cut in fine slices
- 2 cups of peeled & diced squash
- 2 garlic cloves crushed (I go a bit stronger, since I love garlic so much!)
- 1tsp. tomato paste OR 1/2 cup tomato puree
- 1 chorizo (sausage) peels & cut in cubes (I forego the meat, to make it vegetarian)
- 100g of smoked bacon, diced (again, I forego the meat, to make it vegetarian)
- 1 cube of stock
- salt, hot pepper, paprika & cumin to taste (I forego the salt too, because really, there’s too much salt in this world lol)
- grated parmesan cheese (optional, to top when served) (again, I forego the cheese, I’m not a cheese fan as is, and the stew is just so flavourful without it)
- Soak lentils in cold water for 2 hours
- Rinse lentils, place in large stock pot with clean water, just enough to cover them, Cook over medium/low heat for 20 minutes (no salt!)
- Meanwhile, heat a dash of oil and add onions, peppers and garlic. Cook until onions are translucent then add to lentils. Add tomato paste/puree, stock & spices.
- Optional. In another pan, heat the chorizo and bacon until the fat cooks off. Discard fat & add to pot.
- Cover ingredients with water and summer for 1 to 1 and a half hours, stirring occasionally. The stew should have some liquid, if it cooks down, add more water as you go for consistency.
- Serve in individual bowls. Add grated parmesan if you like.


Authentic Thai Cuisine prepared to order.
We will be reopening on Friday November 1, 2019.
Check back for more info.
We serve authentic Thai cuisine, made to order, one dish at time, using fresh ingredients. We want you to experience a true taste of Thai food. We do take our customers dietary restrictions and preferences into account when preparing your meal. Inform us of any allergies or preferences you may have. We will try to prepare vegetarian, vegan, less spice, more spice, etc. - please ask.
Our specials are not always on the menu. See the "Specials" sign in our restaurant. We offer dine-in or carry out service. Sorry, delivery is not available.
We will soon be offering a Lunch Time - "Ready to Go" choice. We will have a limited menu for immediate availability - no waiting - no calling in. Simply come in, choose items from our "Ready to Go" section and we will have you out the door in no time. This is meant for people with limited time for lunch, including students.
Each dish is individually prepared for you. Please ask us if you would like your dish prepared with any dietary restrictions or food preferences.
I was driving through Phillips and spotted this place on the downtown strip. Knowing I was hungry and in search of dinner I took the chance and stopped in. The food was delicious and came out hot! Super friendly and very inexpensive. Phillips is lucky to have this restaurant as part of their community.
Incredible flavors, made from fresh delicious food. The crabmeat Rangoon is made old school with a presentation of a beautiful pinch cornered pouch. We stopped for lunch on our way to a friends home, and can't wait to get back for more.
We eat here often because it's the best Thai food you'll find! I've eaten Thai in New York, Chicago, just so many places, and this is truly the best. You get a lot of food for $10! Also they're making homemade teas and drinks and they're delicious! You will not be disappointed.
We will do our best to meet your dietary needs. However, we are not a gluten free restaurant and there is a chance of contamination from other menu items. - Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of a food borne illness. - There are nuts in many recipes. - Add $2 extra charge for shrimp.


Baby Food Video Series
Baby Food video series is one of the most popular products in our portfolio and one of the most well-read contents of any parental site. You will gain significant marketing advantages including new visitors and extra views for your clients when you incorporate baby food videos into your website, app or online magazine. More visitors, spending more time online, gives you increased advertising and sponsorship revenue and new sales opportunities.
Our videos are guidelines for parents what foods to start to give their baby’s starting 6 months. It gives a month-by-month guide on how to feed a baby. Clear recipes, informative presentation and a tiny tip at the end of each video which will improve parents knowledge of the ingredients they use every day. We have 50 different recipes for your portal, each of which had been cooked by a professional cook but is easy for parents to make. Our content has been put together by a team of professionals and it’s up to date with the latest know-how in the field. Our recipes have been put together in accordance with WHO health recommendations. Baby Food video series content is approved by UNICEF. Each video is about one minute in duration.
All our videos are “audience tested” and thus we are able to guarantee positive feedback from your website’s visitors and a strong support from your social media channels. Upon request, we will add your or your client’s logo to the videos. All our videos are in 1080p FullHD quality.
We offer you up-to-date and ready-to-use video content what you can use in your website or portal. Besides video, you will get an article and high-quality photos for publishing. Our project file is easily localizable. You can translate and localize videos yourself or we can do it for you. The project file is in English. Also, your company logo or website branding can be added to the videos.
- #BF001 Tofu sticks – Marinated tofu cheese sticks with peanut butter sauce
#BF002 Cranberry bites – Fruit and berry snack with nuts and coconut flour
#BF003 Avocado and kiwi puree – Well balanced fruit puree full of fiber
#BF004 Baked pear – Pear backed with water, suitable for the first solid dish
#BF005 Yogurt parfait – Layered dessert with a plant-based yogurt
#BF006 Cucumber wheels – Cucumber circles with chickpeas and beetroot topping
#BF007 Prune puree – Well balanced fruit puree full of vitamins and fiber
#BF008 Broccoli soup – Vegetable soup with oregano
#BF009 Spelt and berry pudding – Filling pudding suitable for babies from 6 months
#BF010 Broccoli and pear puree – Tasty vegetable puree with fruit added for better taste
#BF011 Seabuckthorn and carrot puree – Cinnamon spiced vegetable and berries puree
#BF012 Pumpkin risotto – Sweet risotto with pumpkin and apple
#BF013 Cherry and beetroot smoothie – Coconut milk based smoothie with cherry, beetroot and chia seeds
#BF014 Rice pudding with persimmon – Basmati rice and persimmon pudding spiced with vanilla and cinnamon
#BF015 Pumpkin pie smoothie – Baked pumpkin, banana, yogurt and flax seeds smoothie
#BF016 Almond yogurt and cherry puree – Baked butternut squash with almond yogurt and cherry puree
#BF017 Quinoa and berry yogurt – Quinoa based meal with fruits and berries
#BF018 Tortilla bites – Sweet fruity snack
#BF019 Couscous and strawberry yogurt – Couscous cooked in juice, then put with strawberries and yogurt layer after layer
#BF020 Mango dessert – Semolina cooked in mango puree and orange juice
#BF021 Carrot and oat stew – Oat based soft carrot stew
#BF022 Golden puree – Sweet and nutritiously valued mix vegetable puree
#BF023 Sweet potato stew with orange yogurt – Soft and creamy sweet potato stew
#BF024 Pineapple and lentil stew – Filling stew with unusual but impressive ingredients
#BF025 Melon and cauliflower (Tummy soother) – Melon and cauliflower mix spiced with ginger
#BF026 Celery sticks – Fresh celery snack with spiced white bean spread
#BF027 Zucchini and blueberry puree – Zucchini puree with a strong fruity taste
#BF028 Apple and spinach puree – a steamed mix of apple, spinach, and peas
#BF029 Red rice and banana puree – Unpeeled baked bananas with boiled red rice spiced with cinnamon
#BF030 Green hummus – Hummus made from young soybeans and a selection of peas topped with lemon juice and turmeric
#BF031 Sweet and green puree – Sweet potato and white bean puree with kale
#BF032 Spinach muffin – Barley flour based spinach and applesauce muffins
#BF033 Apricot puree (A very yellow meal) – Steam cooked dried apricots, apple and banana puree
#BF034 Raspberry and banana smoothie (Red smoothie) – Coconut water-based raspberry, apple, and banana smoothie
#BF035 Cranberry couscous – Couscous with a sauce of olive oil and lemon juice filled with cranberries
#BF036 Carrot and coconut stew – Spiced coconut milk stew with carrots and onion
#BF037 Berry popsicles – Light and iced berry dessert with yogurt and mint
#BF038 Baked porridge – Oats baked with soy milk, fruit and berry flour
#BF039 Fruit cups – Baked tortilla cups filled with yogurt and berries
#BF040 Triple berry smoothie – Juice based smoothie with a variety of berries
#BF041 Vegetable puree – Naturally sweetened vegetable puree with thyme
#BF042 Tomato soup – Thick tomato soup with carrots, banana, and basil
#BF043 Berry custard – Light and quick dessert with your baby’s favorite berries
#BF044 Asparagus puree – Steamed asparagus, potatoes, and leek mixed together
#BF045 Turnip and corn puree – Boiled turnip, corn and potato puree
#BF046 Belgian waffle bites – Attractive and tasty snack with fresh fruits
#BF047 Fruit smoothie dessert – Dried apricots soaked in juice and blended with mango and banana
#BF048 Berry and chia oats – Porridge topped with a berry and chia seeds sauce
#BF049 Green smoothie – Almond milk based avocado and pineapple smoothie
#BF050 Baby lasagne – Vegetable lasagne with zucchini and carrot
Our Baby Food video series is suitable for publishing on any channel or portal, and we have space for localization. For example, if there are some ingredients in our videos which are recommended starting from 8 months but it doesn’t suit with your cultural needs, then we can change the months according to your country-specific needs. Our video content is based on WHO guidelines.
You can buy for us just one video or ten but we highly recommend to buy the whole series with 50 videos because it gives high value to your portal. When you buy from us, you’ll save a lot of time and money. From us, you’ll get ready-to-use project file and you can use it immediately.
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My attempt at documenting the everyday life of my little family through stories and photography
Thursday, January 22, 2009
Happy Birthday Trevor!
I can't believe that Trevor is officially 12! We had a low key celebration tonight, we were going to go out to dinner but ended up at Mimi & Grampie's for yummy ribs and pasta, thanks for having us over, Cole came with us too!
We had dinner, opened presents and then had pie and ice cream, Trevor's request, I would have picked Chocolate Cake!


The reason can be found in the rapid rise in the cost of corn, which is used not only as food for animals that provide meat, but also as an important basic ingredient used in the production of ethanol in the US.
President George W. Bush unleashed the new popularity of ethanol when he set a goal to lower US dependence on foreign oil. The price of corn has shot up to nearly double 2005 levels in response to the increased demand.
It's no wonder that ethanol refineries are springing up like mushrooms, particularly in mid-western US corn belt states. As of May there were 120 corn refineries countrywide and 75 more were under construction.
The White House's fuel dreams are ambitious. In his State of the Union address in January, Bush set a goal of reducing petrol consumption in the car-loving country by 20 per cent in the next 10 years, largely by turning to ethanol and other alternative fuels.
Ethanol is already mixed in with gasoline, but it accounted for only around 3.5 percent of US fuel consumption last year. Reaching the goal of 15 per cent would require 133 billion litres.
Last year, one-fifth of US corn production was used for ethanol. That compares with 12 per cent two years earlier. Wheat and soybeans also cost more because land used to grow those crops is being turned over to grow corn.
'Anybody that knows anything about the marketing of the corn market knows that when you raise the price of corn you are going to create problems in all of the markets that use corn,' said Ronald Cotterill, director of the Food Marketing Policy Centre at the University of Connecticut, in the Washington Post.
Corn is used not only as feed for chickens, hogs and cattle, it is also used to make high-fructose corn syrup found in products such as cookies and soft drinks. US chocolate maker Hershey has lowered earnings projections because of higher milk costs, and corn flakes producer Kellogg's has raised the price of cereal.
The phenomenon of rising food prices is not limited to the US. Last year food prices rose worldwide about 10 per cent, largely due to more expensive corn, wheat and soybean oil, the International Monetary Fund said in a report early this year. A poor harvest and demand for biofuels in the US are the chief reasons.
Increased demand for biofuels is expected to continue pushing prices for corn and soybean oil higher, the IMF said in its prognosis.
In Mexico the result of higher prices for corn has been dramatic: corn tortillas, a staple of the Mexican diet for 50 million low-income people, suddenly cost double. The government has been forced to intervene with price controls.
Now there is evidence that ethanol made from corn, as it is in the US, is neither cheaper nor cleaner, the magazine Economist reported. The biofuel provides only about 1.5 units of energy for every one unit needed to produce it.
State subsidies lie somewhere between 5.5 billion and 7.3 billion dollars a year, according to the International Institute for Sustainable Development.
Ethanol made from sugar cane, by contrast, produces far more energy than is needed to grow it - an ouput-input ration of about 8-1 - the Economist said. Brazil is the main producer, but Washington has placed duty on the import of sugar cane-based ethanol.
'The US should trash its silly policy. If it stopped taxing good ethanol and subsidizing bad ethanol, the former would flourish, the latter would wither, the world would be greener and the US taxpayer would be richer,' the magazine recommended.
Via: Monster & Critics News
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Joan Crawford's Pork Chops Recipe
1) Sprinkle seasoning salt on both sides of six chops.
2) Dip lightly in flour.
3) Place chops in 1/4 pound melted margarine in skillet.
4) Add two sliced Italian red onions.
5) Add cooked onions and cook until golden.
6) Remove onions.
7) Add cooked onions to top of chops.
8) Brown chops on one side, then turn replacing onions on the top side.
9) Place in pre-heated 300 degree oven.
10) After 15 minutes turn oven heat to 250 degrees for 25 minutes.
The chops are topped with two slices of fried apple rings, then chilled and wrapped in foil to be reheated when needed.
Before reheating, add cinnamon, nutmeg, brown sugar to taste, and lemon juice.
Joan Crawford's Potato Salad
1) 2 Cups mayonnaise
2) 1/3 Cups prepared mustard
3) 1/4 Cup cider vinegar
4) 1 1/2 tablespoons dairy sour cream
5) 6 Dill pickles, finely chopped
6) 4 Medium Spanish onions (finely chopped)
7) 4 Large potatoes (boiled, cubed and chilled)
8) 10 hard-boiled eggs (sliced and chilled)
9) Salt and pepper
Combine first 6 ingredients.
Refrigerate for several hours to blend flavors.
Add potatoes and eggs; toss lightly.
Season to taste
Makes 8 servings
Joan Crawford's Cole Slaw
1) 1 head of cabbage, chopped
2) 2 pimiento strips, chopped
3) 2 green peppers, chopped
4) 6 hot chili peppers, finely chopped
5) 2 cups mayonnaise
6) Juice of 1 or 2 lemons
7) 1/2 teaspoon dry mustard
8) 1 tablespoon vinegar
9) 1 jar (4 ounces) prepared mustard
10) 8 slices pineapple, diced
Combine cabbage, pimiento, green pepper and chili peppers.
In a separate bowl blend together mayonnaise, lemon juice, dry mustard, which has been mixed with the vinegar to a smooth paste, and prepared mustard.
Stir in diced pineapple.
Add cabbage mixture, toss gently.
For maximum flavor, refrigerate over night.
Makes 8 servings.
Joan Crawford's Meatloaf (1965 version)
1) 2 pounds ground sirloin or top steak
2) 1 pound ground veal
3) 1 pound pork sausage
4) 2 eggs
5) 1 Bermuda onion, finely chopped
6) 1 green pepper, finely chopped
7) 3 tablespoons Worcestershire sauce
8) 1 teaspoon brown meat sauce
9) 4 hard-boiled eggs, whole or halved
10) Few drops hot pepper sauce
11) 1 cup water
Combine meats, unbeaten eggs, onion, green pepper, 1 tablespoon of the seasoning sauce and meat sauce.
In large shallow baking pan shape mixture into oval loaf.
Gently press hard-boiled eggs into loaf..
Sprinkle remaining seasoning salt, Worcestershire and hot pepper sauce over loaf.
Add water to pan.
Bake at 400 degrees for 1 1/4 hours, basting frequently with pan juice.
Makes 10 servings.
Joan Crawford’s "Party Meatloaf" (1970 version)
1) 2 pounds ground lean sirloin
2) 1 pound ground veal
3) 1 pound bulk or link pork sausages
4) 3 raw eggs
5) 1 large purple onion, finely chopped
6) 2 green peppers, seeded and finely chopped
7) 2 bottles steak sauce
8) 2 bottles Worcestershire sauce
9) 1 jar seasoned salt
10) 4 hard boiled eggs
11) ¼ cup of water
Do not let butcher mix sirloin and veal at time of purchase.
Put ground sirloin, veal, pork sausage and raw eggs in shallow baking pan. Mix thoroughly.
Add finely chopped onion and green peppers and mix thoroughly, once again.
Pour one bottle Worcestershire cause and one-half jar seasoned salt over mixture and knead, forming an oval loaf.
Make hollows in top with dessert spoon and gently press in hard boiled eggs.
Pour the remaining bottle of Worcestershire sauce and steak sauce over loaf, ribboning the sauces.
Sprinkle the top of the loaf with the remaining one-half jar of seasoned salt to form a crust.
Pour water into the bottom of the pan.
Bake in preheated 350 degree oven for 30 minutes; baste with juices.
Reduce heat to 250 degrees and bake one hour, basting frequently with juices.
To serve, use two spatulas to lift meatloaf from baking pan to a heated platter.
Serves 14 to 16.
(Note: This is virtually the same recipe Joan gives readers in her autobiography "My Way of Life" in 1971. However, in "My Way of Life," Joan doesn't give the full details of ingredient measurements as in the above 1970 version)
For reference, here is also the exact meatloaf recipe Joan gives in "My Way of Life"
(Re-written by this Webmaster in recipe format)
From page 89, hardcover edition of "My Way of Life":
"I use two pounds of ground sirloin, a pound of ground veal, and a pound of sausage meat, thoroughly mixed with three eggs, a bottle of A-1, a good lacing of Worcestershire, a lot of seasoned salt, and finely chopped purple onion and green peppers. I hide four hard-boiled eggs inside the loaf and before it goes into the oven I dribble over more A-1 and Worcestershire and seasoned salt so that a crust will form.
Sliced hot or cold, this is the combination I can vouch for."
Meatloaf (My Way of Life version)
1) 2 pounds ground sirloin
2) 1 pound ground veal
3) 1 pound of sausage meat
4) 3 eggs
5) 1 bottle of A-1
6) A good lacing of Worcestershire
7) A purple onion, finely chopped
8) Green peppers, finely chopped
9) A lot of seasoned salt
Thoroughly mix meat with; eggs, A-1, Worcestershire, seasoned salt, onion and peppers
I hide four hard-boiled eggs inside the loaf and before it goes into the oven I dribble over more A-1 and Worcestershire and seasoned salt so that a crust will form.
Sliced hot or cold, this is the combination I can vouch for.
Joan Crawford’s Fried Apple Rings
1) 4 green apples
2) ¼ pound margarine or butter
3) Lemon juice
6) Brown sugar
Core and slice apples into thick rings, but do not peel.
Sprinkle with lemon juice.
Heat margarine or butter in skillet.
Fry apples first on one side, then the other, until brown but not mushy. This is a matter of a very few minutes.
While frying, sprinkle top sides of apples with cinnamon, nutmeg, and brown sugar to taste. Keep warm until all are done.
Joan Crawford’s Boiled Beef
1) 6 large pieces of flank beef
2) 2 dozen white boiling onions, peeled
3) 2 bunches of celery
4) 2 bunches of carrots, peeled
5) 4 parsnips, peeled
6) Lawry’s Seasoned Salt
7) Kosher salt
8) Black pepper
Cover one side of beef with Lawry’s Seasoned Salt and marinate for ½ hour.
Turn beef on other side, cover with Lawry’s Seasoned Salt, marinate for ½ hour.
Put beef in heavy stew pot and cover with water.
Put on slow fire. Bring to a boil. Skim.
Boil for 1½ hours.
Add 3 cups of water, and onions, celery, carrots, parsnips, not cut up. Season with kosher salt and black pepper, to taste. Boil for ½ hour.
Serve in hot soup plates, with additional coarse salt and sauce of sour cream, horseradish, and lemon.
Joan Crawford’s Kidney Bean Salad
1) 2 cans kidney beans
2) 1 large purple onion, chopped finely
3) 2 large green peppers, chopped finely
4) 1 heart celery, chopped finely
5) 4 small hot red peppers, chopped finely
6) 1 cup cider vinegar
7) Tabasco to taste
8) Kosher salt and black pepper
Do not drain the beans; pour them in a bowl with the finely chopped vegetables. (Discard the seeds from the large green peppers, but not from the hot red peppers.)
Add the seasoning, mix well, and let stand at least 8 hours in the refrigerator before serving.
This is served with hot meat loaf, broilers, or baked ham.
Joan Crawford’s Spinach Salad
1) 6 cups fresh, young spinach leaves
2) 1 pound bacon
3) 1 cup cider vinegar
4) Salt and freshly ground pepper
Wash the spinach and place in the refrigerator until crisp. Do not cut leaves.
Fry the bacon; drain on stove on paper towels.
Save a thin layer of grease in skillet, add 1 cup cider vinegar, warm a second, then pour, hot, on the spinach; season.
Break the bacon in small bits and sprinkle on top of the salad.
Serve while warm.
This can also be made with shredded lettuce or, as in France, with young, tender dandelion greens.


Dig into the streetside cuisine that Malaysia is famous for on this half-day city expedition to Kuala Lumpur's best foodie haunts. Get a taste of the classics like chicken rice and chee cheong fun on a guided walk through Chinatown, the city's culinary hub.
We pride ourselves in creating personalised travel experiences that suit all your preferences and needs.
With this tour you can:
Get a taste of what Malaysia is famous for on a food excursion to the city's best culinary district. Spend your evening exploring the best on Petaling Street deep in the heart of Chinatown, where fragrant food stalls and open-air eateries serve up the city's tastiest street food fare. Along a guided stroll to the local favourites here, sample mar chi, bak kwa, apom balik, lok lok and chicken rice - just to name a few! Wander a bit further on and get a taste of Kuala Lumpur's quirkiest street treat - roasted duck that's sold exclusively from portable stalls attached to motorbikes! Along the way, pass by some of the district's best pre-war architecture, including Kuala Lumpur's famous shop houses where entire family units live in apartments above their family-run businesses. Wrap up your tour with a few more Chinese classics you'll only find in this vibrant corner of Malaysia.


Manchester Restaurant Blog
Manchester Restaurant Blog
So, you’re in Manchester, you’ve booked your stunning escort and are in the mood for food but not quite sure what you’re feeling? Here is a blog about the best restaurants in Manchester suiting all requirements and most of all have the best tasting food!
When it comes to food and restaurants it’s safe to say Mancunians are just spoilt for choice! With Manchester being so multicultural there is practically every type of food on offer whether its Nepalese or Jamaican there really is something for everybody.
The below restaurants are a good starting point for any visitor into the City.
1) Australasia; The Avenue, Spinningfields, M3 3AP.
This restaurant is an Australian contemporary restaurant that seriously takes trendy to a new level. With the stairs to the restaurant going straight down from the pavement into the white washed brick restaurant underneath. It offers modern Australian cuisine blended with Indonesian, Southeast Asian and Japanese styles combined with European cooking techniques it really is quite unique. Accompanied with the well-blended cocktails and the wine lists that really do suit every course this really is a great place to take your lovely Manchester escort for some great food, drinks and company.
2) San Carlo Cichetti; King Street West, M3 2QG.
This superb Italian restaurant is situated in Manchester’s oldest department store previously known as Kendal’s up until 2005 but now has been renamed to House of Fraser. Cichetti as the name suggests serves the smaller plates of food perfect for you and your escort to visit, and it incorporates some of the very best authentic Italian flavours. The restaurant is decorated in the same style that is cemented in the city’s bylaws – there is an extravagant amount of marble and chrome everywhere! Twigs wrapped in fairy lights, uplighters and downlighters; all combined to create an effortless yet calming atmosphere perfect for a quite liaison.
3) Ning; The Burton Building, 92-94 Oldham Street, M4 1LJ.
Walking to the very end of Oldham Street is very worth your while for this stunning Malaysian restaurant. Combining some of the freshest food cooked very well, stylish décor including hot pink and black statement walls with some very tempting special offers this is a great spot! Ning’s menu includes mixtures of noodles, wok-fried dishes and some insanely good tasting curries. With some of their special offers on Thai and Malaysian dishes including; their pan-fried sea bass fillets with a sweet and sour sauce for only £15.95. Ning should be on your hit list when visiting Manchester or on the other hand if you’re a local. It’s worth the trip.
4) Green; 41-43 Lapwing Lane, West Didsbury, M20 2NT.
Co-owned by the television chef Simon Rimmer – this vegetarian restaurant has been attracting both vegetarians and meat lovers alike since their doors opened in 1990. Gone are the normal restaurant takes on vegetarian dishes like you would see elsewhere and here they come to life with rich flavours and spices. The menu is varied but all sounds amazing, for example; their deep-fried oyster mushrooms pancakes with cucumber, spring onion and plum sauce. I would also massively recommend the curries!! The décor in Greens is well green with their avocado inspired wall colour and ceiling chandeliers it definitely adds a touch of class to a good dining experience.
5) El Rincon; Longsworth Street, M3 4BQ.
This tapas restaurant literally serves up a slice of Spain in Manchester, perfect if you want to escape Manchester. Hiding down a backstreet off of Deansgate this restaurant is definitely the place to go if you want tapas. On your visit I would advise you to expect the unexpected; with the white paper tablecloths and mix match pictures on the wall (which do go well) and the very casual atmosphere with the bar lined with barrels, this restaurant does give you everything you want. The dishes are traditionally small with the menu offering; Spanish broths, patatas bravas, and paella all being reasonably priced El Rincon is definitely a good place to take your escort to for a small but very impressive dinner date. I would also recommend the house wine as this goes down very well, and if not just ask the waiters and they will be able to recommend a wine that goes with every course.
6) Croma; 3 Clarence Street, Albert Square, M2 4DE.
Feeling a relaxed yet tasty pizza? Then Croma is the place to go. With its stylish interior and booming crowd this restaurant attracts people from all areas really adding to the buzzing atmosphere, this is one hundred percent the place to be while on your dinner date with a Manchester escort. When at the restaurant you will genuinely be amazed at what toppings they provide from a full English to just the normal yet incredible tasting Margherita this restaurant really does offer anything and everything and at a really good price. You’ll leave feeling very satisfied. I would also highly recommend the Croma martini – it’s delicious!
7) Mughli; 30 Wilmslow Road, Rusholme, M14 5TQ.
Ever walked down the curry mile and been amazed by the lights and businesses with a pretty escort on your arm? Then get ready to be amazed by Mughli. This authentic curry house is few of many on the curry mile still offering an authentic taste. With it’s very friendly waiter staff and the combination of flavours and spices on the menu, you will struggle just picking one dish (I often have this struggle). The décor of Mughli is very smart and genuinely makes the atmosphere spot on for a quiet liaison (accompanied by your lovely call girl) or a group dining experience. Mughli is one of Manchester’s renowned restaurants for fiery and spicy dishes, yet still offers the amazing taste not overpowered by the sheer heat. I would highly recommend the biryanis accompanied by the house wine. This really is a great spot to visit.
Anyway, this is the end of this blog about the best restaurants to visit in Manchester with of course your lovely escort. All the restaurants are perfect for quiet liaisons or a group booking, and all the above come highly recommended.


LINCS LITTLE HENS - Elly's kitchen
Lincs Little Hens About us FAQ's Help us Rescue Day Housing Essentials Chook shop Hen Sponsorship Thanks Crate Sponsors Rehomed hens More rehomed hens Pictures More Pictures Elly's Kitchen Power Poultry Callum's Poultry Guest Book Contact us/Booking in
Recipes as made by Elly Spilberg
I used to love it when my mother came to stay. She was a whirlwind of domesticity, throwing together magnificent meals from leftovers and her imagination. I remember one busy Sunday when we were cooking a roast lunch, and she wanted to help, so she asked for the oil from the roast vegetables and set about making mayonnaise. Look, it's easy, she said, and proceeded to beat up the oil with some egg yolks until we had more mayonnaise than we could ever eat in a month (although I think we did). But if you are making mayonnaise, you are left with the egg whites, and that is where meringues come in to their own. I never make meringues, as I did yesterday, without making mayonnaise - or the other way around.
To make mayonnaise: Take some free range egg yolks and some freshly ground black pepper in a bowl, and a few drops of oil (I used mostly vegetable oil, with a little bit of olive oil for flavour). Beat with a hand whisk (I have wasted so many egg yolks and bottles of oil over the years trying to do it with an electric whisk or the Kitchenaid, I always do it by hand now). Add a few drops more, and beat again, and so on until the mixture looks like mayonnaise, and then decant into a sterile jar and refrigerate (because mayonnaise contains raw egg, this is important). It should last for a month or so, and it should look like this:
A lot of people are afraid of making meringues, but they are easy when you know how. Unlike mayonnaise, which is best made by hand, meringues are best made with an electric food processor if you have one, because the egg whites take a lot of beating! Take the egg whites, and measure out two ounces of brown sugar for every egg. Beat the egg whites in a very clean, dry bowl until they reach the "stiff peaks" stage (when you can turn the bowl upside down without anything falling out). A lot of people read the dire warnings about over-beating in the recipe books and don't beat the egg whites enough; if you can turn them upside down, they will be fine. Very slowly add the brown sugar, whisking in each spoonful before adding in any more, and then spoon out on to a baking sheet and cook in the oven for an hour at 150˚c. Keep in the oven until they are needed so that they stay dry, or put them straight into a sealed container. They can be frozen, if you end up making more than they need. Best eaten in the summer in Eton Mess, with fresh fruit and cream.
I can see the new girls still pecking on the lawn, long after the rest of the flock have gone inside to roost. They will go to bed, but the novelty of freedom has not worn off yet. I wonder what they would think if they knew what I had been up to with all the eggs they laid this weekend? I haven't made cheese, or brewed my own beer or wine, but I have done this, and made some jars of gooseberry jam. A little bit of self-sufficiency is better than none at all.
Taken from Elly's blog - "Saving the planet-One egg at a time"
More of Elly's fantastic recipes coming soon, not all involving eggs but helping YOU become self sufficient!


Catylist ID: #30055393
Fully Equipped BBQ Restaurant for Sale
Business Opportunity for Sale
|Catylist Listing ID:||30055393|
|Property Subtypes:||Food and Beverage|
|Building Size (RSF):||See Agent|
|Gross Revenue:||$0 (Annual)|
|Cash Flow:||$0 (Annual)|
Overview / Comments
• Unique opportunity to own a fully equipped barbecue restaurant in Sarasota!
• Well established with good and steady, broad and diversified customer base.
• Little competition in a stable market!
• Big opportunity for expansion! The business has a month to month lease, so could be moved to a bigger location!
• All FF&E Included with the sale!
“This place is amazing! Best ribs! The cornbread is moist and delicious. They know what they're doing here. Very friendly and the portions guarantee you'll be bringing some home for later. Wish we didn't live so far...definitely a must when we're here!”
“Very good BBQ. The cornbread some of best I've had. Mac and cheese could be thicker but still good.”
“Had the ribs corn baked beans and sweet tea. All very yummy. Ribs so tender cooked perfect just about to fall off the bone. Cornbread creamy and flaky.”
“Best BBQ ever!! The ribs were delicious and portions huge, we got French fries, homemade potato salad, mac and cheese and corn bread as sides. The fries mac & cheese and corn bread we absolutely stunning while the potato salad slacked a bit for my taste, their BBQ sauces are out of this world will be definitely coming
Attachments & Media
|Nearest MSA:||North Port-Sarasota-Bradenton|
|Value of Inventory Included ($):||$0|
|Value of Furniture, Fixtures, and Equipment ($):||$0|
|Real Estate Status:||Leased|
|Value of Real Estate Included ($):||$0|
|Proximity:||1 mile||3 miles||5 miles|
Stan H RutsteinRE/MAX ALLIANCE GROUP MFCRE Member
|© Copyright Catylist. All Rights Reserved. The information presented herein is provided as is, without warranty of any kind. Neither My Florida Commercial Real Estate nor Catylist Real Estate Software, Inc. assume any liability for errors or omissions.|


Balt Trade was founded in 2008 with the idea of being a food wholesaler that focused on the import of high-quality, delicious, in-demand food products to US markets. We feel that we have not only reached this goal, but have made doing business with our company convenient, and above all profitable to our customers. With each passing year our assortment of goods as well as our geographic range of operations has expanded. Guided by consumer demand and a discerning eye for quality, we have scoured Europe and Asia to bring you the best products available. We now offer an assortment of goods from the best producers in over 12 countries, such as: Russia, Belarus, Germany, Poland, the Ukraine, Bulgaria, Lithuania, Latvia, Israel, China, and others.