The official diet of the Royal Navy consisted of the
Sunday: 1 lb. biscuit, 1 lb. salt pork, ½ pt. peas
Monday: 1 lb. biscuit, 1 pt. oatmeal, 2 oz. butter
Tuesday: 1 lb. biscuit, 2 lbs. salt beef
Wednesday: 1 lb. biscuit, ½ pt. peas, 1 pt. oatmeal, 2 oz. butter, 4 oz. cheese
Thursday: Same as Sunday
Friday: Same as Monday
Saturday: Same as Tuesday
Sample a sailor’s diet (Remember, the following recipes
are a full sailor’s portion – if only sampling the dishes, make a
proportionate amount to avoid waste):
2 cups Flour
½ tsp. Salt
½ to ¾ cups Water
Mix the flour and salt together then add enough water to make a very stiff dough. Knead the dough for a few minutes then beat with a rolling pin until flat, about ½ inch thick and cut into 2 inch by 2 inch sections. With a fork, punch it full of holes. Bake in an ungreased, flat pan at 250° F for 2 to 3 hours.
1 lb. Salt Pork
½ pt. Dried Peas
¾ quarts Water
Soak the pork and peas separately in cold water overnight. Cut the pork into bite-size pieces and place in a pot with the peas, along with ¾ quarts of water. Bring to a boil then reduce heat and simmer until peas have turned to mush. Salt and pepper to taste.
½ pt. Steel-cut Oats
2 cups Water
1-½ to 2 tbs. Butter
2 tsp. Sugar
Gradually add the water to the oats.
Bring to a boil over medium heat, then reduce heat and simmer until oats
are tender. Remove oats into bowls
and add butter, sugar, and salt to taste, stirring until dissolved.
In place of meat, a sailor might have been given ‘pudding:’
2 lbs. Flour
¼ lb. Suet
½ lb. Raisins or ¼ lb. Dried Currants
Approx. 2 cups Water
Mince or grate the suet after removing all meat and connective tissues. Mix into the flour thoroughly, then add enough water to make a stiff dough. A little sugar can be added if desired. Add the raisins or currants and mix again to evenly distribute them throughout the pudding. Dampen a large cotton cloth, wringing out the excess water very well. Flour the center and place the pudding in the center of the cloth. Pull up the edges and, making sure that all the edges are gathered into the center, tie a cotton string around the “neck” of the package. Lower into boiling water and, making sure it is completely covered, boil about 1-½ hours.
Leftover pudding can be sliced and fried in butter.
Going ashore, a sailor would have eaten the same foods as
others of his class. Their diet may
have included some of the following popular items.
2 lbs. White Pea (Navy) Beans
¾ lb. Salt Pork
1 tbs. Salt
½ cup Maple Sugar (or syrup) or brown sugar or molasses
Soak the beans overnight in a pot covered by twice the
volume of water. In the morning
change the water (drain and add new). Add
the salt, bring to a boil, then simmer until tender. Slice the salt pork, put in bean pot with beans.
Add maple sugar, put on tight lid. If
you like, you can add ½ tsp. dry mustard, some chopped onion, or an onion
studded with cloves. Bake at 250° for 8 to 10 hours.
4 lbs. Corned Beef Brisket
1 tsp. Thyme
1 Onion stuck with cloves
2 lbs. Cabbages
Fill a large pot with cold water.
Add beef and spices. Bring
to a boil. Add onions and carrots and return to a boil.
Then simmer gently for three hours.
Remove the cloved onion. Quarter
the cabbages, add to pot and simmer half an hour – until cabbage is tender.
Drain and serve, dotted with butter and well peppered.
Boiled potatoes were often eaten with this.
1 cup Flour
¼ cup Butter
¼ cup Sugar
¼ tsp. Baking Powder
2 tbsp Milk
1tsp. grated Lemon Rind
Cut butter into flour until crumbly, mix in sugar. Beat egg and combine with milk and baking powder. Blend with flour thoroughly. Mix in grated lemon rind.
1 lb. Fresh Brambles (blackberries)
½ cup Sugar
Stew the berries with the sugar and water to cover. When berries are tender, spoon batter over them. Bake for twenty minutes at 350° F.Repair to the Lesson Plan #9 Page


If there's one thing that I find difficult to understand, it's people who don't like food in Japan. Why? Great selection, variety and everything from all over the world. Certainly way better - certainly in Tokyo - than many other cities. Certainly, it wouldn't take much effort to write a lot about purely 'Japanese' food - cooking it, great restaurants to go to etc. - there are whole websites devoted to it. For this page though, let's look at fast food.
Either because you're tired, or you can't be bothered to cook, you don't fancy a full restaurant deal, or you're recovering from a rather impressive night out, eventually, you'll be forced to make the fast food choice. So here's a brief selection of places you can go. I've included both Japanese and foreign companies. On with the food.
One note is that Burger King is not on this list as they pulled out of Japan a couple of years ago and sold their franchises to Lotteria. Another is that vegetarian options are limited.
McDonalds - Spawn of Satan; I hate this place. Only go there if you're really desperate. For example: You're in Roppongi, drinking for 9 hours, go from Propaganda to Gas Panic to the Train Bar and then it's OK to go to McDonalds. However a quick 'nice one' to McDonalds in Kabukicho for putting a sign up asking people not to 'nap' in the place. The breakfast is do-able, and the chicken tatsuta may interest some travellers as it's a local burger only. Score: 1 out of 10.
Yoshinoya - A true church amongst fast food places. It makes a number of dishes, but specialises in cheap bowls of Gyudon - thinly sliced beef over rice with some soy sauce and ginger on there. I quite like the raw egg option too. A bowl generally goes for 400yen. You can also get a beer here. You can never go wrong with Yoshigyu. Spoil yourself and get the kimuchi too. If there's a chance you can make it to one, stop in at Yoshinoya and worship at the temple of oomori gyudon (large bowl of gyudon). It'll certainly never win a chef's prize, but it's simple low end food for a fair price. If you're backpacking, check it out. Other similar chains include Matsuya and Don-Don.
Score 9 out of 10.
Mos Burger - Japan's own 'burger joint', but let's get something straight here: the Mos have taken the burger and the 'McDonalds' model, and made it taste good and put a pretty good spin on it. Seriously, you may have to wait for Mos Burgers, but they're all hot and fresh, and with their rice burgers and damn good chilli dogs, they've really made a good market for themselves.
Definitely the best 'burger' place in Japan. They tend to have smaller places, in less obvious locations, but for taste, they're hard to beat for a burger. Prices and portions are OK. You can also call your order in and then collect. My local one also offers a wireless 'hotspot'. Score: 8 out of 10.
KFC - Smaller portions than the golden arches, but the taste is better, and now Japan has the Zinger, it's worth going to. If you can face the grease, try the Kurisupi's too. The portions are small, but at least they've stopped leaving the skin on. the coffee is OK, but there isn't much else to recommend it. Score: 6 out of 10.
Tenya - This place specialises in tendon and other -dons. Basically, it a variant of tenpura (deep fried things) on rice with soy sauce. I like the Yasaidon - the vegetable only one, though many of the seafood ones are good too. Beer is available and the service is usually good. Score: 7.5 out of 10.
Lotteria - Another Japanese (& Korean) burger joint, though more akin to Wendy's than say Mos Burger. The portions are tiny, and the cost doesn't warrant it. The burgers taste OK, but that's about it. They do do a decent shrimp burger though. Not much of an upside her, especially if you compare it to Mos. Score 6 out of 10.
'Family Restaurants' - Examples such as Jonathon's, Denny's and Gusto. I've put these all together as they're pretty much the same; same Clubhouse, same hamburger options, same pancakes. The bonus of course, is that many offer lots of 'bottomless coffee cups'. You can test the quality of the staff by ordering hot coffee, sleeping for an hour, and then asking for hot coffee when you wake up :-). That nomihodai (all you can drink) coffee is a good reason to stop in. Beware the screaming kids - after all, it is a 'family restaurant'. Score usually around 6/7 out of 10.
Ramen bars - Always worth going to. Get into one and absorb a negi ramen (onion ramen) , or pretty much any miso based ramen. Solids and liquids in one bowl, and it's OK for you to make a hell of a lot of noise making it. Bonus: You can often order beer and gyoza while you're there. Often seen as a lower ranking place, the food is often excellent and the clientele are often pretty relaxed. Many open 24/7. Average rating: 8 out of 10.
OK there it is. You may notice that Japanese fast food does better - and that is my point. Japan not only has good quality 'native food' (OK, I know ramen et al is Chinese, but you know what I mean) but the fast food isn't bad either. A quick note though, the definition of 'fast' here in Japan is a little slower than say, New York or London.
Finally, please join the CADC (that's the Campaign Against Disposable Chopsticks). Most Japanese places use wooden, disposable chopsticks (waribashi), but please take your own, no one will mind. I applaud Mitsuya here, as they now have the hashi (chopsticks) in a bowl on the counter as an option for take-outs now instead of sticking some in with each purchase. Seriously, if you know you're going to need the old choppers, save a bit of a tree and take your own.


I went out to the Tomato Festival at City Roots Urban Farm. I picked up some Pink Lady tomatoes and briefly hung out with my people...the hippies. Columbia is truly becoming a foodie town with a large sustainable food movement. And I am here for it! Palmetto Tasty Tomato Festival
January 9-19 is Restaurant Week in South Carolina. Since there are few things in life I love more than food, I decided to treat myself to dinner at a restaurant I had been dying to try, Gervais and Vine. Normally, this is not something I would do. Especially not as of late, considering I have … Continue reading Restaurant Adventures: Gervais and Vine
Hola Internet! I’ve been gone for a spell but you didn’t miss anything. Trust me on that. I’ve actually written several posts but didn’t publish any of them because none were fit to read. They were full of frustration and angst. And who needs more of that, right? The fog has lifted…for now. In an … Continue reading Happy New Year!
I was working from home today so I decided to make myself a nice lunch. I got rid of some vegetables from the fridge that were south of their prime, including leeks, asparagus and jalapeno. I sauted them and some cherry tomatoes in butter and olive oil and put them in the bottom of these … Continue reading Lunch


There are 2 reasons why people fail at sticking to a diet:
Most diets and plans have you under eat calories and leave you hungry after every meal. The worst part is, the food is bland and not something to look forward to.
We solved these 2 problems and the results were amazing:
The hardest thing for me when dieting is feeling like I'm eating "diet food" – gross. So when I tried the recipes in this ebook I was so surprised! Each one was flavorful and juicy… I completely forgot that I was cutting carbs! Not only did I lose 5 pounds in the first week, but I felt amazing. I never felt bloated after dinner like I usually did and I had so much more energy than I did while eating low-fat!
Michael M, NY
I love that this book has delicious unique recipes. I tried a few things I never have before and ended up loving each one! All of the recipes really only have 5 ingredients so I was making a different meal every day and enjoying each one. So far everything is sooo delicious… even my picky eater and husband munch happily with me! Thank you!!!
Val K, CA
I started the ketogenic diet after my doctor told me my cholesterol was very high. This book really helped ease me into it since there were only a few ingredients for each recipe. It's hard to find low carb recipes for beginners that aren't completely boring. These recipes made me feel like I was eating restaurant quality meals for way less money and time in the kitchen which is exactly what I needed.
Maria F, FL
I've been eating these low carb recipes for the last 2 weeks and am totally blown away by how tasty each one is. The fact that they're only 5 ingredients and a lot even have a side dish is mind blowing. I honestly feel like the Keto in Five series is the best investment I've made in my low carb diet (outside of my Costco membership of course). The best part is I've been steadily losing weight, about 7 pounds in 2 weeks.
Yuriy P, NY
Introducing Dinner in Five!
What's in this eCookbook?
- 30 low carb dinner recipes all using just 5 ingredients and 5 net carbs or fewer!
- Beautiful images for each dinner so you'll know exactly what you'll be enjoying
- Caloric and macronutrient data – we calculated everything for you so you can track your meals easily
- Low carb and keto diet basics for beginners and seasoned low carbers alike
- Helpful recipe notes and lots of tips for progress and meal tracking
Succeeding in your low carb diet has never been easier.
Why 30 Dinners?
Dinner is the hardest to prepare and the meal most commonly eaten at home. Most low carb dinner recipes will keep you in the kitchen not only preparing the meal but scrambling to find all the necessary ingredients too!
Simple and Delicious
Dinner in Five is a month’s worth of simple, delicious, low carb and high fat (ketogenic) dinner recipes that are each made with just 5 common ingredients and are up to 5 grams of net carbs! There's simply nothing better than that.
Low Carb Made Easy
Enjoy unconventional burgers, heavenly steaks, gourmet-style seafood, mouthwatering sauces, sides and much more every day of the month. Living a low carb lifestyle has never been more enjoyable and sustainable!
Discover being low carb the easy way.
Up to 5 Net Carbs per Serving
You can count the carbs in each dinner on one hand! Go ahead, have seconds, you'll still be within your daily carb limit.
5 Ingredients per Recipe
Cutting down the amount of ingredients reduces cost, time, complexity and even the willpower needed to start cooking.
Calculating your daily calories and macros is crucial to hitting your goals sooner. We calculated each recipe so you don't have to.
Have a question about the low carb diet or something specific about one of our keto dinners? Email us any time! We're here for you.
If you're not satisfied, get your money back!
Your satisfaction is 100% guaranteed! We stand behind our products and believe you will benefit from them greatly.
However, if for any reason in the next 365 days you decide Dinner in Five (or any of our other Keto in Five ebooks) isn’t for you, just email us and we’ll refund you 100% of your money, no questions asked. It's that simple.
Here's a taste of what's inside Dinner in Five:
Reviews from Low Carb Leaders:
I wish I had these easy low carb recipe collections back when I was just getting started on the keto diet. It was tough for me to find simple recipes to get through the day. Try Low Carb makes it easy. I highly recommend the Breakfast, Lunch and Dinner in Five eCookbooks.
If you’re into flavorful 5 ingredient recipes that are easy to prepare, this eCookbook series is for you. Vicky and Rami keep the focus on simple, standard ingredients and basic cooking techniques – ensuring that even those with crazy time constraints and rudimentary cooking skills can stay on track.
The Keto In Five cookbooks are all about minimalism. The concept is brilliant: every single recipe has five ingredients or less and five net carbs or less! If you are struggling to brainstorm low carb ideas and want something easy, this was tailor made for you. If you are on the keto diet or just trying to cut back on carbs, you will get a lot of value out of this cookbook.
Access Dinner in Five from any device!
Frequently Asked Questions:
Are these eCookbooks suitable for vegetarians?
- Since we are geared toward and follow the low carb and ketogenic diets, which allow meat, most recipes are not suitable for vegetarians.
Are the recipes all gluten-free?
- Because we are low carb, we DO NOT eat foods like pasta, bread, flour and other wheat products. All of the recipes are gluten-free, though please make sure to use ingredients like gluten-free soy sauce, baking powder, etc. Those can have hidden gluten so read the label carefully before buying!
Do the recipes contain dairy, eggs or nuts?
- Many of our recipes contain eggs or dairy and a few will include some nuts.
Who do I contact if I have any other questions?
- Any questions can be sent via email to hello(at)tasteaholics(dot)com or through our contact form prior to or after purchasing. We’re always here to help!
I have two computers I actively use and an eReader device. Can I read the eCookbooks on all of my devices?
- Of course! You are allowed to transfer/share your eCookbooks between any and all devices that you own.


Come in and try our new Sunrise Specials Menu, weekdays Mondays through Thursdays.
Savor the yumminess of a Pancake Sandwich, or a half order of your favorite biscuits and gravy.
Enjoy our new Benny Scramble, that features a ham and egg scramble topped with Hollandaise sauce, with a side of hashbrowns.
Or stick to a traditional hearty breakfast of Steak and Eggs.
No matter what your early morning hunger is the mood for, we’ll satisfy it at Sandy Family Restaurant.


Way South Philly Authentic Philly Cheese Steaks, Italian Sausage & Tots served up fresh from The Little Red Trailer @ 1209 E. 6th Street, Austin, Tx.
We are bringing a bit of the Northeast comfort to the great city of Austin, Tx with Authentic Philly Cheese Steaks. We have a food trailer at 1209 East 6th Street in the heart of East Austin. Our outdoor food trailer park hosts some of the most beautiful and drunk people in the world! Well one of those statements is true, so come on down and check it out so you can be your own judge.


( NC)- When grilling, utilize the following suggestions from Health Canada to safely prepare, cook, serve and save hamburger:
Wash hands thoroughly, for a minimum of 20 seconds, with warm water and soap, before and after dealing with raw meat.
Clean and sanitize all utensils and work surface areas with soap and water after preparing each food item and prior to you move on to the next food. For included security, sterilize utensils and counter surfaces with a moderate bleach service of 5 ml (1 tsp) bleach to 750 mL (3 cups) of water.
Usage various utensils for raw and prepared meat or thoroughly clean them in between usages. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc
. Make sure the gas barbecue is pre-heated prior to starting to prepare. If utilizing a charcoal barbecue, usage enough charcoal and make sure it is glowing red before starting to prepare.
Keep raw meat far from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and disposable foods in the refrigerator till you are ready to serve them. If food is being saved in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and far from birds and animals.
Use a food thermometer to guarantee that the hamburger has reached a safe internal temperature. All ground beef items ought to be prepared to 71 ° C( 160 ° F). Place a probe-type instant-read thermometer through the side of the beef patty till the pointer reaches the centre. Fork -design thermometers can be placed through the leading into the centre of the patty.
Decrease the heat of the gas barbecue or raise the height of the charcoal grill if food begins to burn during cooking, however make sure that right internal temperature level is still satisfied. Bear in mind that colour is not an indication that the patty is safe to consume.
Keep serving bowls covered.
Put prepared food on a clean plate.
Consume food as quickly as it is ready.
Tidy and sterilize all utensils and work surfaces.
Shop leftovers within 2 hours in separate shallow, covered containers in the fridge and consume within 3 days. Reheat leftovers to 74 ° C (165 ° F), utilizing a food thermometer to inspect the temperature level.
To find out more on food safety, go to the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.


Chef Mary Steiger from Gourmet Girls restaurant shows News 4 Tucson how to make breakfast skillet
Dish: Breakfast Skillet
Cooking Instructions: Heat oil in skillet over medium heat and fry potatoes until brown and crispy. Add ham and vegetables and continue cooking until softened. Transfer to plate. Using same skillet cook eggs as desired on place on top potato mixture. Sprinkle with cheese and enjoy.
Any questions for the Gourmet Girls, head to their website at http://www.gourmetgirlsglutenfree.com/


Are you interested in opening a successful self-serve frozen yogurt franchise with low upfront costs, low ongoing overhead and lower costs all around? Join the best yogurt franchise team in the USA – Joise’s Yogurt. Josie’s approach to business is entirely different from our competitors. How, you might ask? It boils down to three key areas – unique store culture at a decent price, excellent tasting healthy frozen yogurt and no minimum store size. Our franchise package is designed to help you make a profit and a real difference. Josie’s Yogurt is unparalleled when it comes to commitment to providing healthy and delicious self serve frozen yogurt. We serve delicious frozen yogurt in an inviting and friendly retail environment that attracts all types of customers and employees.


I'm a contributor for the online publication.
The Best Fish Tacos in America
The allure of a quality fish taco is impossible to resist. But there are oh so many elements to consider when crafting the perfect bite. After partaking of countless versions, here are the 10 best coastal takes.
The Best Al Fresco Restaurants in America
A superb slab of fried flounder or honey sriracha chicken won’t make a meal on its own. Finding an ideal backdrop to feast alongside—that cozy table hugging the waves, or rooftop paradise front-row for sunset—is just as important. Luckily, these standout dining destinations have you covered coast to coast.
The Best Crab Shacks in America
There are fantastic crab shacks hidden in every corner of Chesapeake Bay, but the Mid-Atlantic region isn’t the only place boiling and steaming succulent crustaceans. From Dungeness delicacies to blues plucked fresh from the ocean, here’s where to find the coast’s best crab.


In Ms. McCabe's Biology class, students were testing for Calorie content in various foods. Students had to burn the food so it heated up a sample of water. Using the change in temperature, the change in mass and the specific heat of water, students will calculate how many Calories are in the various food samples. Students Molly DaSilva and Emily Cloutier (shown below) are trying to ignite their food sample. Students really had fun with this experiment and noticed that the fattier foods produced more heat because they have more Calories.


There really is no way to describe Shamrock’s without calling it what it is: a local bar that’s popular with the natives. However, as a favorite among Chicago Bears and especially Pittsburgh Steelers fans, Shamrock’s isn’t just for Lexingtonians.
The first location on Patchen Drive is more of a bar than a restaurant. Dim lighting, loud music and lots of bar space helps set the tone for the night. However everyone knows what is the most important part about grading any bar (besides the women): Their drink selection and how they mix cocktails. The drinks are usually on the strong side, although there have been some times where I’ve ordered Jack & Cokes or whiskey sours to find that it’s about 3/4ths or 5/6ths mixer. While the drinks are inexpensive, I do actually like alcohol in my alcoholic beverage. It varies with who’s behind the bar. If you see a bald guy or a tall blond woman, you’re good. Anyone else and you’re on your own.
The second location in the Harland shopping center next to Kroger is more restaurant than bar. More big screens for games, better lighting, and it has a more family-friendly atmosphere. The drinks…well…get doubles if you want a buzz. I’ve been to this location numerous times (granted not as much as Patchen) but I’ve only gotten drunk once. It’s either get doubles or order straight up, so you can see exactly how much you’re getting. Both locations have a limited selection of bourbons and whiskeys, but they do carry the classics (Woodford, Jack Daniels, Jim Beam, etc) and the shots are cheap.
The food selection is your standard bar fare: Chicken fingers (called chicken thingies), hot wings, burgers, nachos, salads and sandwiches. On our visit, Kat and I ate pollo queso, aka chicken and cheese dip. The chips were stale, but that’s sort of to be expected. Having worked in the restaurant business before, I can say that this happens pretty much everywhere with chips and dip. Sadly the dip was kind of bland. The chicken didn’t add any flavor, as it wouldn’t, yet neither did the jalapenos or sour cream that are placed on top. The beef queso actually tastes a lot better.
Now to the burgers. Shamrock’s and Lynaugh’s Pub both offer burger’s called “The O’Round”, each claiming to be the original and best in Lexington. There about ten to chose from, including the Taco’Round (Mexi-seasoned burger with cheddar, sour cream lettuce, tomato, onion, jalapeno and salsa), Huevo’Round (burger topped with American cheese, bacon, and a fried egg with “secret sauce”) and the Guido’Round (10 oz. Burger Grande, with double provolone, bacon, mushrooms, sautéed onions, lettuce, tomato and mayo). Arguably the best burger though, is the Roethlisberger.
An homage to the Pittsburgh Steelers Super Bowl winning quarterback, this thing is 10 oz. of pure, heart-stopping deliciousness. It’s a blackened burger that’s topped with beer cheese, bacon, lettuce and tomato, and it’s nearly impossible to put down. Another reason it’s impossible to put down is that the beer cheese melts everywhere, so if you actually are able to place your burger on your plate be prepared for it to be a soggy mess. The best part about this whole is experience is that while the real Roethlisberger could (allegedly!) leave you crying in a bathroom, there’s no threat of that happening here. I’ve never had this burger and afterwards say “Man, I shouldn’t have eaten that”.
As for the service, both locations have their highs and lows. The main complaint with the Patchen restaurant is the drink strength, plus getting your check may take a while. They promote more of a laid-back bar atmosphere, but when you’re done and ready to get out it can get a bit aggravating. I’ve only had one bad server at Patchen, but that person hasn’t worked there in nearly a year. Hartland’s issues basically come down to one guy. If you get a skinny guy with glasses, don’t order anything extra. I can guarantee right now you are not getting it. He’ll bring you (or rather someone will see that the food is in the back and bring it out for him) your normal order, but everything else is iffy. Twice we’ve gotten this guy, and twice we either didn’t get our drinks or we didn’t get our food the way we asked. I would sympathize with him if they were busy, but we were either his only table or his second table. I mean, how hard is “no tomato”?
If you’re looking for a good meal and a good place to watch a game, go to Shamrock’s. Inexpensive, friendly service (god willing) and the patio at Patchen is one of the best places in town to just chill out during the summer and spring.
With Skinny Guy Waiter: D


Evans Food Group Ltd. is a global producer of pork pellets, private label, co-packed, and branded pork rinds. Founded in 1932, our Chicago-based company has grown to be the world's leading producer of pork rinds through a commitment to product innovation and operational excellence. We offer a variety of delicious snacks including Pork Skins, Cracklins, Sancochos, and Pickled products that reach a vibrant and growing market.
Evans' Mac's brand has already become the #1 beloved brand in multi-outlet stores across the USA and our fans are loving it!
Pork rinds are a fast growing and popular snack food that satisfies our consumers by combining a crunchy and flavorful authenticity all into a one-of-a-kind delicious treat. When compared to other salty snack foods, pork rinds have a nutritional advantage.
Pork rinds are available in different cuts and flavors to meet the demands of a global pork rind market. Evans’ pork rinds are the perfect salty snack.
Evans Food Group provides pellets, private-label, and co-packed pork rinds to the world’s largest snack food brands. We serve distributors, retailers and ethnic food companies strategically located across the world’s markets with a strong presence in North, Central and South America. Our experience and understanding of the growing Hispanic and African-American audiences make us uniquely positioned to identify and meet an increasing demand for pork skins.


We can see many individuals developing an interest in trying out the best of organic tea in Australia. With the growing popularity of different healthy variants, organic tea has set a benchmark. But, without any doubt, you may find it quite difficult to find out. Still, it is worth your effort and money.
Enjoying a nice cup of tea with the best herbs online in Australia could be the most beautiful and refreshing thing to indulge in. These herbal teas help sustain the soil, people, and ecosystem free from chemical fertilisers, herbicides, and pesticides. Another key factor that has made blends like green tea and organic peppermint tea quite popular is that it is loved by all age groups for its several benefits. Excited to know more about how it is actually a healthy and cost effective alternative to the conventional blends, then don’t forget to check out our quick rundown below.
- First of all, it tastes better and is available in different forms. For instance, the earthy and balanced flavours of Earl Gray, Hibiscus, Lemongrass Ginger, Green, Peppermint, Chamomile, and Assam will leave you with a unique taste and several benefits.
- Another advantage why people in Australia love organic tea blends is that it helps the heart heal and minimises inflammation and the risk of arthritis.
- Keeping that beautiful smile is also a key element that most people try to maintain with chemical based products. However, most of us are still aware that the best herbal tea is planted in organic soil, which extracts fluoride from the side. If you don’t know, fluoride is the agent that keeps your teeth healthy while protecting you from bad breath and gum problems. Without any doubt, your smile will stay impressive as always.
- Did you know that knowing ways to improve immunity has been one of the trending topics to date? Immunity also strengthens with herbal tea blends as antioxidants act as a shield against cancer, cardiovascular, heart, infection, and other health problems. Even if you have recently caught a cold and flu, organic blends can help soothe your senses.
- Type 2 diabetes is another health issue why people favour organic tea in Australia. Drinking herbal tea has minimised the risk of type 2 diabetes, as per a Japanese study.
- The presence of anti-inflammatory and antioxidants in the tea are known to treat different skin conditions and boost collagen production while diminishing the wrinkles and fine lines.
- Last but not least, the caffeine level present in blends like organic peppermint tea is known to improve brain functioning. The amount of dopamine and norepinephrine increases, and the L-theanine leaves the brain in a sharp and calm situation.


Nestled in the heart of legendary Las Olas Boulevard, Trata promises
delight with each visit.
At Trata Greek Taverna flavors are used to
create authentic Greek cuisine with only the finest ingredients in each
of our signature dishes.
In Greece, family meals are an occasion. An everyday event becomes a
celebration of ones of life’s basic pleasures, join us for your special
occasions, birthdays and holidays. We will share with you our
traditions, our food and our drinks. Our restaurant's goal is to bring
Greece to Fort Lauderdale right here on Las Olas Boulevard in the heart
of Fort Lauderdale.
If we are good tell your friends, if we're not, please tell us.
Dimitrios 'Jimmy the Greek' Tsiakanikas
Click here for reservations


This recipe is from The Bread Bible, which is a fabulous book for all things doughy. There are tons of delicious recipes for handmade bread, but also quite a few bread machine recipes that we love.
This is the recipe for the pizza dough, which I use for the Pear Walnut Blue Cheese Sage Pizza and Calzone. There are many handmade recipes that would work swimmingly, but we just prefer this, as it is a nice time-saver.
This is a recipe for a 1 1/2 lb loaf of dough. It makes one 14 in round, one 11x17 rectangular, or three 8 in rounds. Both above referenced recipes call for one 11x17 rectangle.
1 cup water
3 T olive oil
3 C unbleached flour (I have substituted all kinds of flour here, including 100% whole wheat. All are acceptable, but I've found a mix of whole white wheat and all purpose works best for flavor and texture).
3 tsp gluten
2 tsp sugar
1 tsp salt
1 3/4 tsp bread machine yeast
Add the ingredients in the bread machine according to manufacturer's instructions. (Usually this means all wet ingredients first, then all dry. Make a well in the dry ingredients for the yeast.) Program machine for the Dough cycle and press start. Upon completion of the cycle, remove dough immediately and the fun begins!
Some variations include substituting 1/4 C polenta or yellow, white or blue cornmeal for 1/4 C flour for cornmeal pizza dough or adding 1 clove of sauteed finely chopped garlic to the dough during mixing.
John 15:19 (NIV) If you belonged to the world, it would love you as its own. As it is, you do not belong to the world, but I have chosen you out of the world. That is why the world hates you.
What We Do
We're a composting, rain-water-collecting, clotheslining, organic-backyard-farming, organic-food-eating, reusable-bag-toting, backyard-chicken-raising family that strives to put God first in everything we say and do. (Is there a political party for that?)


I can't really explain why, but the newest XXL Grilled Stuffed Burrito commercial gets on my last nerve!
I couldn't find it online, so it's basically this: It shows several pairs of friends from different countries (Japan, England, France) holding one of the burritos and talking about it. They keep talking about how huge it is. The main theme is "What are we supposed to do with all this?".
Now, I might just be acting self righteous, but I don't think we as Americans should be proud that we make fast food the size of a baby.
I mean, I can definitely put some food away. I eat a lot, but I try to keep my foods healthy (like fruits, veggies, and whole grains).
What do you guys think? Am I the only one who thinks giant fast food meals are a problem?


The coronavirus pandemic’s effects of financial hardship have Americans lining up this week in unprecedented numbers at food banks all across the country. As the Thanksgiving holiday draws closer, news reports across the United States show that more Americans are finding it increasingly harder to put food on the table.
Food insecurity is at an all time high not encountered since the Great Depression. The Providence Journal reported on Monday that around 25% of respondents to the Rhode Island Community Food Bank’s 2020 status report acknowledged that they were unable to provide enough food for themselves and their families. This is up from a little over 9% in 2019.
An alarming October survey of 2,000 Americans conducted by Danone North America’s Two Good Yogurt reported that 79% were struggling with food insecurity, and 37% have skipped meals in order to feed their children.
Millions of Americans have lost their jobs and income during the pandemic and they are struggling to pay their regular bills. They still have to eat though and the food bank network Feeding America estimates that 17 million people could become food insecure this year. This number when added to the already approximately 35 million Americans suffering from food insecurity in 2019, would bring the tally to a staggering total of 54 million.
‘I don’t think we’re going to get through this unless Congress approves another COVID-19 bill,’ the food bank’s executive director told The Providence Journal. Congress has fought for many months over the possibility of a second round of COVID-19 stimulus prospects which seem likely not to be passed this year at a time when people are needing them urgently.
Many food banks are expecting a “food cliff” when they may be forced to cut down their supply. Demand has increased sharply at organizations that donate meals. Since the beginning of the Pandemic around 7 million Americans have enrolled in the federal Supplemental Nutrition Assistance Program (SNAP). U.S Postal Carriers and Boy Scouts of America which provide food from donations were two supporters forced to postpone or change their food drives this year.
The closing of schools and day care centers has meant that nearly 30 million children who previously received free or discounted lunches have also lost this source of regular food. The Association of American Medical Colleges in October found that limited nutritional intake resulting from food insecurity put individuals at a much higher risk of developing coronavirus complications.
A healthy diet full of fresh vegetables and fruits is of paramount importance to maintain health and a lack of important nutrients has been found to lower the immune system. An article published in the New England Journal of Medicine in September confirms this. ‘A healthy diet, rich in fruits and vegetables and low in sugar and calorie dense processed foods, is essential to health,’ they said. ‘The ability to eat a healthy diet is largely determined by ones access to affordable, healthy foods – a consequence of the conditions and environment in which one lives.’
The growing imbalance in the U.S of those that can nurture their health by eating nourishing foods and those that are resorting to sub standard cheap meals or increasingly going hungry, could add huge numbers of people succumbing to a variety of illness’s on top of the ever present risk of infection with coronavirus and it’s potentially deadly impact.


This is a post that I’ve been putting off for a long time (well, since I first ate something in Germany), and I also forget more as easy day passes. It’s also one of the more biased posts that I’ll be writing for a while.
When I lived in the US, my eating habits were not very healthy. Drexel University requires all residential students to have a traditional meal plan, which gives you 10 meals a week (comes out to 2 per weekday). Pretty much the only place that you could use the meal swipes was the Hans dining center. The Hans has a bunch of different foods of varying quality, including pizza, burgers, pasta, fries, and various foreign and “classic” foods depending on the day. There was also self-serve ice cream hidden behind one area. My typical meal there was a few slices of pizza, fries, fruit punch, and ice cream… not really that good for you. Also, the Hans was a few blocks away from the dorms, located next to most of the academic buildings. It was only worth stopping by on your way to or from class, and so I only went once a day on average.
It’s also worth noting that I don’t cook or bake or anything like that. I’m not sure how common that is in the US but my parents just made anything that needed more effort than using a toaster. I used to joke that I burn my cereal but some people assumed that I meant hot cereal and didn’t get the joke. The exception to this was various well-labeled microwavable foods, such as Chef Boyardee cans and other junk food.
Anyway, when I was getting ready for this trip, I expected a huge culture shock food-wise because of my eating habits at college. I was not disappointed. The way it’s been working so far is that we (Ali and others from the betahaus) go to a different place for lunch every day. That means that I ate lunch at 5 different places last week, but I barely remember what exactly I had. (I need to learn to take pictures). Thus this post is more of an overview, I guess.
On the first day Ali gave me (darn it, this sounds like a Christmas song) a Schnitzel. He explained to me that there’s different types of Schnitzel (based on what meat it’s made of) but I forget whether he said that pork or veal is better. Anyway, it basically was a large, flat breaded piece of meat. The sauce that came with it was pretty good, but the most surprising part of the meal to my American tongue was that the French fries were not like any that I had before. Ali’s explanation? “They’re made from happy potatoes.”
Tuesday through Thursday blurred together but I remember that one place was Korean and basically served rice and chicken. The chicken was awesome (it tasted like chicken) but the rice was more bland than I remember, though this is probably because I used to put ketchup on my rice like a weirdo.
Friday (or maybe it was Thursday?) was the American-like meal I had that week, and I also learned a bit about restaurants in Hamburg. We went to Jim Block, which was kinda like a hybrid of McDonald’s and a sit-down restaurant. The menu only had burgers on it, and when you ordered a burger it came with fries and a 0.3L drink. I tried eating mine with a knife and fork like most people there but quickly gave up and reverted to my American manors. I was also happy to find that the fries tasted like what I’m used to. On the other side of the spectrum, apparently it’s very common in German restaurants for ketchup packets to cost extra. Finally, a lot of the people in the restaurant were wearing suits; this isn’t your typical fast-food place.
A quick note on serving size and such: during college, I got used to one or two meals a day, with only a couple slices of pizza per meal. This is apparently less food than normal people eat, because for the first few lunches I had problems eating all of the food that I was given. One of the stereotypes that I knew was that Europeans eat less, but it looks more like they eat a decent amount and just don’t have as much soda with their meals. The 0.3L drink that Jim Block had equates to 10 ounces, which (according to my research) is a little bit smaller than the smallest drink offered at McDonald’s — kid size.
Whelp. Just as I expected, this post became a run-on train of thought. Just one more regret for now: I really, really should have tried salad, even once, before this trip.
At least there’s some awesome snacks around.
You had never had salad? I’m glad you’re eating well there!
You’re going to become acclimated to the food over there and then when you get back you’ll hopefully hate all of the terrible foods you used to love……probably not. But one can hope.
@dave: The closest I’ve ever gotten was the lettuce/tomato/etc in McDonald’s burgers :P@citizen (whoever you are): I am not going to give up pizza but I will probably eat more than just fries and ice cream with it :)
Take some pictures of your dinners with you and your friends in them. Take some pics of the places your eating in too.
So happy to see you are expanding your menu of foods that you ear


EARTHBORN Holistic Coastal Catch Grain Free Dog FoodRegular price $54.70 Save $-54.70
Earthborn Holistic® Coastal Catch™ is ideal as a high-protein, grain, gluten and potato-free alternative diet for your dog. This special formula is packed with vitamins, minerals, antioxidants and other essential nutrients for everyday optimal health. Your dog will love the powerful blend of fish-based protein meals, wholesome vegetables and fruits and vitamins and minerals in this highly palatable formula.
- Formulated without grain, gluten or potatoes, this special formula is ideal as a high-protein, grain-free alternative diet.
- Herring meal, salmon meal and Pacific Whiting meal provide high-quality protein sources to help develop and sustain energy and muscle function.
- Antioxidant-rich vegetables and fruits, such as peas, blueberries, cranberries, apples, carrots and spinach are important for everyday optimal health. Vitamins, minerals and beta-carotene help maintain your dog's immune system.
- L-carnitine helps convert body fat into muscle and energy, supporting lean muscle mass and overall body conditioning.
- Proper ratios of Omega-6 and Omega-3 fatty acids play a vital role in establishing the lipid barrier of the skin, helping to nourish and maintain your dog's healthy skin and coat.
- Made with high-quality ingredients and processing technologies, Coastal Catch™ provides excellent digestibility and nutrient absorption.
Herring Meal, Peas, Canola Oil (preserved with Mixed Tocopherols), Pea Protein, Tapioca, Pea Starch, Salmon Meal, Pacific Whiting Meal, Dried Egg, Natural Flavors, Flaxseed, Pea Fiber, Dried Blueberries, Dried Cranberries, Dried Apples, Dried Carrots, Dried Spinach, Salt, Potassium Chloride, Choline Chloride, DL-Methionine, L-Lysine, Taurine, L-Carnitine, Beta-Carotene, Vitamin A Supplement, Vitamin D3 Supplement, Vitamin E Supplement, Zinc Sulfate, Ferrous Sulfate, Niacin, Folic Acid, Biotin, Manganese Sulfate, Copper Sulfate, Calcium Pantothenate, Thiamine Mononitrate, Pyridoxine Hydrochloride, Riboflavin Supplement, L-Ascorbyl-2-Polyphosphate (source of Vitamin C), Zinc Proteinate, Manganese Proteinate, Copper Proteinate, Calcium Iodate, Sodium Selenite, Cobalt Carbonate, Vitamin B12 Supplement, Yucca Schidigera Extract, Rosemary Extract, Dried Enterococcus Faecium Fermentation Product, Dried Lactobacillus Casei Fermentation Product, Dried Lactobacillus Acidophilus Fermentation Product.
|Crude Protein, minimum 32.00%|
|Crude Fat, minimum 18.00%|
|Crude Fiber, maximum 4.00%|
|Moisture, maximum 10.00%|
|Docasahexaenoic Acid (DHA), minimum 0.20%|
|Calcium, minimum 1.20%|
|Phosphorus, minimum 1.00%|
|Vitamin E, minimum 250 IU/kg|
|Ascorbic Acid (Vitamin C), minimum 100 mg/kg*|
L-Carnitine, minimum 50 mg/kg*
Beta-Carotene, minimum 5 mg/kg*
|Taurine, minimum 0.05%*|
|Omega-6 Fatty Acids, minimum 3.00%*|
|Omega-3 Fatty Acids, minimum 2.00%*|
|*Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profiles.|
Calorie Content: (M.E. Calculated, as fed) 3,780 kcal/kg, 400 kcal/cup
Earthborn Holistic® Coastal Catch™ is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profiles for all life stages including growth of large size dogs (70 lbs. or more as an adult).
Taking care of your dog's overall health starts by feeding him properly. We suggest using this chart as a guide.
- Adjust amounts accordingly over time. Please remember these portions are averages and will vary according to age, activity, size and temperament of your dog.
- When introducing Earthborn Holistic® Coastal Catch™ to your dog's diet, mix increasing amounts of Coastal Catch™ with decreasing amounts of the old food over a one-week period.
- During gestation and lactation, feed two to three times as much food as recommended in the Daily Feeding Guide for the weight of your adult dog.
- Puppies start to eat solid foods at three to four weeks of age and should have free access to solid food from this time until weaning. You may keep Earthborn Holistic® Coastal Catch™ before your puppy at all times; most puppies will satisfy their nutritional needs as their appetite dictates.
- Have clean, fresh water available for your dog at all times.
|Weight of Dog||Food per Day|
|5 to 20 lbs.||1/4 to 1-1/4 cups|
|20 to 35 lbs.||1-1/4 to 1-3/4 cups|
|35 to 50 lbs.||1-3/4 to 2-1/4 cups|
|50 to 65 lbs.||2-1/4 to 2-3/4 cups|
|65 to 80 lbs.||2-3/4 to 3-1/4 cups|
|80 to 95 lbs.||3-1/4 to 3-3/4 cups|
|95 to 115 lbs.||3-3/4 to 4-3/4 cups|
Due to extreme palatability, free feeding is not recommended. Follow feeding guidelines.
A standard 8 oz. measuring cup holds approximately 4.9 ounces of Earthborn Holistic® Coastal Catch™.


Hello my loves I thought a might share a fun recipe with you all. I’d consider myself a foodie and I really love unique eats and fussy french dessert recipes and the like, but sometimes you just gotta step away from the frills and fuss. Some days you just don’t feel like tackling a 20 ingredient 3 hour recipe. Sometimes you just want something you can throw together and have it taste amazing, and in my opinion this sandwich fits the bill.
- salt & pepper
- olive oil
- tomatillo salsa
- cheddar cheese
- garlic clove
I start out by prepping with the most important aspect of any sandwich, the bread! As you can see I was cooking for 3. Drizzle a little olive oil on one piece of bread, then on the opposite piece place your cheese. Now set aside while you cook your eggs.
I used to have the hardest time making a fried egg, it seemed absolutely impossible and I always ended up with a scrambled mess. Turns out I never had enough oil in my pan and I had the heat up way too high! So oil your pan with whatever you prefer butter, olive oil etc… my family and I love Kerrygold, and heat your pan to low. Now its time for the eggs! I understand that not everyone can afford to eat naturally or you just don’t buy into the crunchy mother earth image it brings to mind. But I can honestly say when it comes to eggs the more natural the better. Caged chickens who scarcely see the sun and eat a diet of nothing but corn produce some really gross eggs, in fact I used to think I didn’t like eggs because of that.But I have recently been converted to an egg eater when my family and I started buying eggs from Vital Farms. What makes these eggs so delicious is that their hens are pasture raised, not to be confused with pasteurized, I actually saw another brand advertise pasteurized eggs and was rather confused…are they heating these eggs up? Is that what they’re saying? Vital Farm’s chickens are eating precisely what nature intended, as well as being provided with best dark leafy greens year round, so even during these upcoming fall and winter months you’re still guaranteed to have the most beautifully rich orange yolked eggs ever! Turns out I just wanted my eggs to taste like real eggs, I urge you to give this brand a try, they’re so good. Who knows you may be converted into an egg eater like me?
Okay now that you’ve got your egg in your heated skillet (preferably cast iron) its time to season. Just a little salt and pepper is all you need. Speaking of salt I just recently discovered that the old brand of Kosher Salt my family and I had been using had trace amounts of cyanide in it. CYANIDE In our food!!! Needless to say that was remedied quickly by switching over to Real Salt. No cyanide just honest to goodness flavor.
I never want to come across as that judgmental crunchy hippie type, but I do want to encourage you to be an advocate for your health and research your food. Yes this does mean you might have to make sacrifices and stop using your favorite brands, and even buy more expensive alternatives, but I bet you’d rather pay it at the grocery store than the doctor’s office.Okay well after a while your egg will start looking like the picture above and now it is time to turn your oven onto broil, toast your bread, and flip that egg over! Cook to your desired yolk hardness. I like my yolk a little runny for this particular sandwich, it really adds a whole other level of flavor!After the cheese has melted and your bread is a golden brown take your toast out of the oven, and rub a clove of garlic on the oiled pieces of bread. Now finish off with a couple of spoonfuls of tomatillo salsa and you’re done! Voila! The Best Ever Egg Sandwich!
I really hope you all enjoyed this post and that you try the sandwich for yourself. If you do, be sure to let me know, how did you like it? Did you add your own spin on the recipe? What are some of your favorite easy go to dishes? I’d love to hear from you.


After a fun filled summer, eating all around me. I have started juicing to get a high quality of nutrients in my body, before I start to do some Autumn cleansing. I am doing a five day juice detox and would welcome anyone who would like to join me : )
In the morning I am having a heaped tablespoon of organic Molasses diluted in some boiling water, added to a tablespoon of Spirullina seaweed and then cooled with cold water. I know its not the most appetising and the picture shows that it can be a little rough. However, this is a wonderful start to the day, a jam packed nutritious feast. (Particularly good for vegetarians – high in B vitamins, Zinc, Iron, Calcium, Magnesium and much much more)
I quickly follow this with an ABC – Apple (2), Beetroot (1) and Carrot (4) juice. You can add some ginger to this if you like (ginger is great for the circulation). This juice is also incredibly good for you, if not one of the best juices. Its high nutrient content makes it a must and beetroot is renowned for its blood cleansing properties.
Lunch is accompanied with a smoothie made from grapes, pears and strawberries.
Dinner is accompanied with a juice of green apples (4), cucumber (½), kiwis (4) and lime (1/3)
My diet is gentler this week, avoiding sugars, chemicals, toxins, etc. I am basically eating fruit, veg, grains, nuts, seeds, pulses and eggs.
NOTE – always remember to clean your juicer as soon as you have finished making it and before you drink. Its done in seconds, but if you leave it till later, will take an age to clean.Share


There is nothing more exciting than preparing for a new baby! Parents want to make sure the baby has everything he or she may need and friends and family love to shower the expected parents to be with gifts and non essential items. I can remember myself and all the fun I had picking out items for my first son. Continue reading PeuroBaby – Natural Baby Essentials
Getting ready for baby brings on a whole new meaning in todays modern consumer world. There are so many options and so many different brands. How does one choose wisely and make the best decision for their new baby? Continue reading Organic Love with Acure
I recently attended a fabulous event at Caravan Studios in NYC and learned about some delicious new healthy snacks and beverages. As a mom I am on the constant lookout to find an alternative for me as well as my kids that I can feel good about!
Belvoir is a yummy new bubbly organic line of lemonade that is made from a refreshing blend of the freshest flowers, real pressed fruit juices and freshly cooked spices combined with sparkling water. Belvoir lemonade makes a delicious alternative to a traditional sugary juice or soft drink and also can be used as a mixer for cocktails. Continue reading Belvoir Lemonades & Nature Addicts Fruit Sticks


We like to think that old places have soul. Well, that's exactly what you'll find inside our historic brick walls.
Built in 1882 and now listed in the national register of historical places, this "Italianate" style building is part of St. Louis Block in downtown Helena, MT. This location has traditionally been a focal point of night life in the area. Prior to The Windbag Saloon, which opened in 1977, establishments such as a Burlesque Hall, Movie Theatre and a Bowling Alley all called this place home.
We are a full service bar, with pub-style American food. We have tastefully renovated our historic home to provide a more modern and comfortable environment for our customers. If you're in the mood for great service and a little downtown Helena history, we are the place to go!
Brunch is served on Saturday and Sunday!
"Great atmosphere, great food, great service. Loved the cheese curds! Managed a table for 2 on Valentine's day with no wait, but definitely a popular spot for the night. Open later than many restaurants, so I'm really happy this is such a cool spot!"
"Location and service were great, but what was phenomenal was the food! I did a little research before coming here, and I had to try their gigantic pretzel. It really was HUGE…and absolutely delicious! It comes with two types of mustard, and their house beer cheese. It was absolutely worth it!"
"This place seems like it is busy any day of the week, during dinner time. The outdoor seating is pleasant on temperate days. The staff were friendly, and my waitress was attentive to my questions about their gluten free options. They have access to gluten free buns, noodles and no croutons on the salad options."
"We love the history! The food was great, with a good variety for a large group. The customer service was exceptional. Will be going back soon!"
"We had Sunday brunch. The food was creative and delicious! We loved the bottomless Mimosas and Bloody Mary set up. The service was spot on, and we found the pricing to be very reasonable. Highly recommend!"


Breakfast, brunch & authentic Italian cuisine made from scratch.
At Latte Da Ristorante, we believe in creating flavorful dishes that highlight the best of authentic Italian cuisine. Our ingredients are always fresh and carefully selected to ensure the highest quality for our customers.
"Visited tonight looking for a great Italian restaurant experience; white table cloths, family atmosphere, good wine selection, pasta and great appetizers, and a little bit of charm from the decor and some Italian music. This restaurant checked every box. I had the tortellini vodka pasta that has chicken and bacon. Pure perfection. My daughter had the meat sauce spaghetti. She enjoyed it. We thought the bruschetta was A+."
Adam W., Google
"Everything was so delicious!! Absolutely loved the chicken Marsala and minestrone soup! The service and atmosphere was great too! Really wish I’d had room for dessert! Definitely recommend dining here if you’re in the area!"
Caitlin S., Google
We had a fantastic dining experience at Latte Da Ristorante tonight! My wife is particularly fond of this restaurant because they provide a variety of gluten-free and vegan options, catering to her dietary preferences.
As for me, I appreciate Latte Da Ristorante's willingness to customize my pasta dish to suit my tastes. We all agreed that the service was exceptional, with swift and efficient staff.
Rich V., Google


Welcome to Eatza Pizza!
We offer stone baked pizzas, calzones, subs, dogs, and wings. We also have weekly homemade soup specials and now make any of our pizzas into a calzone!
Stop in and check out our dine in and lunch specials.
Call ahead for all of your catering needs. We will try to customize a menu that fits you best.
Check out the MONSTER DEAL tab for our awesome monthly specials!
Don't forget to purchase your Eatza Pizza gift certificates for the holidays. They make great stocking stuffers!
We have eat in dining, take out and of course FREE Delivery!
Thanks for stopping by. We hope to hear from you soon!
211 Middle Road
Acushnet, MA 02743
Wild Wednesday Special
Large Cheese Pizzas $5.00!!
Pick up only.
We will match competitors coupons! So go ahead, give us a call!


When Danny Meyer opened New York's Union Square Cafe in 1985, he helped pioneer an exciting new breed of restaurant, pairing excellent food and wine with warm hospitality and outstanding value. He followed the success of USC with the groundbreaking Gramercy Tavern in 1994. Those two restaurants are now #1 and #2 respectively in Zagat's 2002 listing of New Yorker's favorite restaurants. His more recent additions to the Union Square Hospitality Group Eleven Madison Park and Tabla have each earned national reputations and hit Zagat's top 25 within just three years of their openings.
Now he and his team are launching a new project that for some may seem a departure for Meyer but is in fact a return to the food he learned to love as a child growing up in St. Louis. Blue Smoke and Jazz Standard, a barbecue restaurant and world class jazz club, will combine the soulful flavors of America¹s cuisine with the hot sounds of America's music.
"I¹ve always wanted to open a really wonderful joint," said Meyer. "I've got a hunch that Blue Smoke and Jazz Standard are opening at just the right time. Really good barbecue and jazz are delicious soul foods that have provided me with a lot of joy and comfort since childhood. They form a beautiful common culture that¹s in your blood whether you¹re from Missouri or New York, and have historically brought the most diverse communities together. What could be better for our city right now?"
Blue Smoke Barbecue
Professional pit bosses look for the elusive "blue smoke" to tell them when their meat is ready. Meyer chose the name because it represents the paragon of genuine slow-smoked barbeque. Executive chef/pit master Kenny Callaghan (sous chef at Union Square Cafe for past 8 years) will lovingly oversee two custom, wood-burning pit smokers in the kitchen. In addition to featuring mouthwatering ribs, the Blue Smoke menu will offer prime meats, fowl and fish accompanied by traditional and Greenmarket vegetable side dishes and soulful home-style cakes and pies. The inviting bar will feature a wide range of tequilas, bourbons, classic cocktails and eight beers on tap including Brooklyn Brewery¹s new Blue Smoke Original Ale. Look for a wonderfully chosen list of wines to accompany the barbecue as well. Cozy booths and an incredible jukebox stocked with Jazz, Soul and Rhythm & Blues will infuse the ambience with sultry pleasure.
In its short first life (1997 2001), Jazz Standard earned New York Magazine's prestigious "Best Jazz Club" award (1999) and was enormously popular with guests, musicians and critics alike. New improvements have been made to open sightlines and upgrade the sound system. Jazz fans will be able to enjoy selections from Blue Smoke¹s sumptuous barbecue menu while savoring major league jazz. "We plan to represent the full array of jazz influence with an emphasis on classic mainstream jazz," comments James Polsky, Jazz Standard¹s original founder and current partner (James and Danny are first cousins). "We want newcomers and die-hard jazz fans alike to feel welcome and enthusiastic about the music. We also want musicians to find a home here, one that's open to their talent and their ideas."
The club is slated to open March 19th. The first week will represent the diverse and exciting happenings in jazz right now by showcasing a festival to celebrate the 10th Anniversary of the Jazz Composers Collective. Additional information on the Collective is available at www.jazzcollective.com.
Sat Feb 16 2002 (5:29:01 PM)


5. I’m looking forward to trying these after my “turkey bacon” search. For the little 1/3 tops, I just put a little mound of filling on them, and have saved them to reheat as potato skin appetizers. All photos and content are copyright protected. Estimated values based on one serving size. I froze 2 potatoes before the second baking and will post the results when we have tried them. Bake at 375° for 1 hour or until tender. I do this all the time,but like a course not smooth mix. Do not over-beat the potatoes! Three hours in the oven and then take them out, the skins are crispier and the insides are nuttier. The potato flesh is then whipped with butter, milk, and sour cream to create a fluffy mashed potato which is then piped back into the potato skin. We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer. Preheat oven to 400°. Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Potato Recipes. They’ll always be a staple recipe for me and once you try them, I’m guessing you’ll say the same. Using a fork, poke about 10 holes all over each potato. Preheat oven to 400°. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. The salt on the skin gave some nice extra crunch and seasoning. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. As it was, mine turned out pretty well, considering I made it up as I went along, basing mine on this recipe, more or less. Twice Baked Potatoes are as easy to make as they are yummy! 1. Rub each potato with 1 teaspoon of oil, and prick the top with a fork. 3 Make potato "boats": Allow the potatoes to cool to touch. I used this recipe as a base to my own varition: substitute French onion dip for sour cream, add 2 strips of bacon (I like mine bacony and this way so I can have more in the mixture and won’t have to skimp on toppings), and added 1/3 cup of spinach to the mix (gotta get my greens in somehow), some garlic and finally a heaping tablespoon of ranch to seal the deal, very good! Put the empty potato skins on a baking sheet. Remove the potatoes from the oven. Our family made the cheddar bacon option and everyone loved it. We follow the standard twice baked recipe, only we sautee green and red bell peppers with about a half a yellow onion, add poblanos (if you like) and garlic, a dash of cayenne pepper, and habenero jack cheese. Can make in advance and freeze for later. Crumble. Serve as is for your vegetarian friends, or if you are me, add a generous smattering of choriso before the second bake (careful not to overdo it on the choriso, it can get a little greasy. Scrub the potatoes clean under running water. Bake for 10 minutes. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cool the potatoes fully. Rub potatoes with oil. 5 Stuff potato shells with filling: Mix in the extras with the potato filling. Serve hot and enjoy! For us, anyway. Baked potatoes, ranch dressing mix, cheddar cheese, bacon, butter, half-and-half, and sour cream. Elise Bauer is the founder of Simply Recipes. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Love the recipe and baking tips! The name says it all, but just so we’re clear, here’s what you do: Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight. The step of stuffing the potatoes is starchy and will post the results when we have also been to! 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Menu for La Fia ... Painted Hill Natural Burger cabot cheddar, zesty mayo, lettuce, tomato.
La Fia Bistro - 421 N Market St, Wilmington, Delaware 19801 - Rated 4.8 based on 144 Reviews "I took my husband here for his birthday dinner the other... Photos at La Fia - Wilmington, DE. Hey there, we’ve updated our ... Cancel. Log In. Sign Up. Restaurants. Home Services. Auto Services. More. Write a Review. For Businesses . Photos for La Fia. La Fia. 154 reviews Add photos All (152) Food (122) Dessert (11) Sandwiches (8)
La Fia is one of Wilmington Delaware's Best Restaurants featuring James Beard Semifinalist Chef Bryan Sikora Menu for La Fia provided by Allmenus.com. DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com.
All info on La Fia Bistro in Wilmington - Call to book a table. View the menu, check prices, find on the map, see photos and ratings. Join us in Wilmington and experience the La Fia Bistro way, today. With great european food like the chili, our scrumptious drinks, amazing service and the experience to tie it all together, we're sure to leave you with a lasting memory!
La Fia is one of Wilmington Delaware's Best Restaurants featuring James Beard Semifinalist Chef Bryan Sikora Travel down historic Market Street towards the Riverfront in Wilmington, Delaware and you will find La Fia Bistro. Located on the corner of 5th and North Market Street in the vibrant neighborhood of LOMA, La Fia is the first restaurant in Wilmington from Chef/Owner, Bryan Sikora.
La Fia is located across the street from Live at the Queen Theater. You will also find the Delaware Grand Opera House and easy 3 block walk down Market Street and the Dupont Theater at the Hotel Dupont less than half a mile away. La Fia Bistro - 421 N Market St, Wilmington, Delaware 19801 - Rated 4.8 based on 149 Reviews "I took my husband here for his birthday dinner the other...
As you can tell, I'm a big fan of La Fia--my one complaint is that they need to fine tune service. The actual servers are knowledgeable, kind and attentive, but the food is sometimes slow to come out and you can tell there is just some part of the operation that isn't quite there yet--but they've only been open for a couple of months--they are bound to improve quickly. Parking.com has convenient parking for La Fia Bistro. Refer to the map to find nearby parking and for garage information, including rates, hours of operation, and entrances. La Fia is an intimate bistro located on historic Market Street.
La Fia has a really nice atmosphere--it's light and airy for lunch, and during dinner, dim lighting makes it feel intimate (the small space helps with that, too). They also have a great wine list. I started with the roasted beet salad, which was delicious. Menu for La Fia ... Pan Seared Venison Loin gruyere potato gratin, butter roasted radish & chanterelle mushroom, cranberry red wine reduction
La Fia, Wilmington: See 237 unbiased reviews of La Fia, rated 4.5 of 5 on TripAdvisor and ranked #2 of 519 restaurants in Wilmington. La Fia Bistro - 421 N Market St, Wilmington, Delaware 19801 - Rated 4.8 based on 147 Reviews "I took my husband here for his birthday dinner the other...
Reserve a table at La Fia, Wilmington on TripAdvisor: See 236 unbiased reviews of La Fia, rated 4.5 of 5 on TripAdvisor and ranked #2 of 520 restaurants in Wilmington. Read our expert review of La Fia in Wilmington. ... This three-in-one food boutique produces sweets and artisanal breads in the bakery, gourmet take-away in the market, and farm-to-table refinement in the dining room.
La Fia Wilmington Menu - View the Menu for La Fia Wilmington on Zomato for Delivery, Dine-out or Takeaway, La Fia menu and prices. La Fia Menu WILMINGTON – Cocina Lolo, a new Mexican restaurant from the owners of La Fia Bakery + Market + Bistro, opened for business Wednesday. The downtown eatery at 405 N. King St., located in the bottom floor of The Renaissance Centre, began serving breakfast at 8 a.m.
Reserve a table at La Fia, Wilmington on TripAdvisor: See 236 unbiased reviews of La Fia, rated 4.5 of 5 on TripAdvisor and ranked #2 of 500 restaurants in Wilmington.
La Fia, Wilmington: Bekijk 236 onpartijdige beoordelingen van La Fia, gewaardeerd als 4,5 van 5 bij TripAdvisor en als nr. 2 van 520 restaurants in Wilmington. 154 reviews of La Fia "La Fia is a cute, quaint spot in Wilmington and worth a try if you are in the area or looking for an alternative in Delaware to larger chain establishments. It seems to be busy for dinner so make a reservation if possible.…
La Fia does not have a private dining room, however the restaurant is available for events and private buy-outs. La Fia is an intimate bar and restaurant that is ideal for full or partial buy-outs. La Fia is an exciting space to host a gathering focused on great spirits, great cocktails, diverse wine selection, and of course, our delicious food. Read the La Fia, Wilmington DE discussion from the Chowhound Restaurants, Mid Atlantic food community. Join the discussion today.
Order food online at La Fia, Wilmington with TripAdvisor: See 237 unbiased reviews of La Fia, ranked #2 on TripAdvisor among 503 restaurants in Wilmington. Find La Fia in Wilmington with Address, Phone number from Yahoo US Local. Includes La Fia Reviews, maps & directions to La Fia in Wilmington and more from Yahoo US Local
Reserve a table at La Fia, Wilmington on TripAdvisor: See 234 unbiased reviews of La Fia, rated 4.5 of 5 on TripAdvisor and ranked #2 of 501 restaurants in Wilmington. Yum! Definitely the best place I've eaten in Wilmington. I had the pesto shrimp salad last year and would've given La Fia a 5, but I returned for the same dish and was a bit disappointed.
Reserve a table at La Fia, Wilmington on TripAdvisor: See 236 unbiased reviews of La Fia, rated 4.5 of 5 on TripAdvisor and ranked #2 of 519 restaurants in Wilmington. The diverse menu at La Fia allows diners to enjoy a light meal of small plates and small courses as well as rustic entrees. La Fia has over 20 wines by the glass, craft beer, and seasonally inspired craft cocktails.
La Fia Bistro - 421 N Market St, Wilmington, Delaware 19801 - Rated 4.8 based on 148 Reviews "I took my husband here for his birthday dinner the other... La Fia owners sever ties with Wilmington bakery “We are not involved whatsoever anymore. We’re not doing anymore wholesale baking,” said Sikora, a critically acclaimed restaurateur who received a James Beard nomination for his cooking in 2014.
La Fia is an intimate bistro located on historic Market Street in Wilmington, Delaware. La Fia is owned by Chef Bryan Sikora and his wife Andrea Sikora. Chef de Cuisine, Tom Dugan, prepares inventive, seasonal fare with a focus on local and sustainable ingredients. La Fia is an artisan bakery, gourmet market and bistro located on Market Street in Wilmington, DE. The bakery opens at 8am with farm fresh breakfast sandwiches on our house made English muffins, croissants, and biscuits to go with our La Colombe coffee. Make sure to take home a loaf of one our rustic breads, or some baked goods. The market ...
La Fia. 421 N Market St, Wilmington, DE; 302.543.5574; Location. 421 N Market St Wilmington, DE . hours. La Fia serves lunch from 11am-2:00pm. We close from 2:00 to 5pm to set up for dinner. We reopen at 5pm for dinner. On Saturdays we serve only dinner starting at 5pm. La Fia nearby in Wilmington, DE: Get restaurant menus, locations, hours, phone numbers, driving directions and more.


9 Tips for Shopping Your Local Farmers Market
If you’re tired of shopping at your local grocery store, it may be time head someplace new – like your local farmers market. While farmers markets are known for providing you with quality locally grown produce, they’ve really transformed into a place where you can find all sorts of locally produced products, like honey, meats, eggs, produce and much more. Use these tips the next time you head to the farmers market so that you come home with some delicious stuff.
- Don’t Go with a List: When you go to the grocery store, you often shop with a list. A list prevents you from picking up unnecessary items and helps you make sure you have everything you need for your meal plan. But, when you head to the farmers market – forget the list. You never know what you will find at the farmers market. Vendors may vary from week to week. The products that they have available may change from week to week, too. Be flexible with what you want to buy.
- Walk the Entire Market First: Because the vendors may change and the items available may change, it’s a good idea to walk the entire farmers market before you start shopping. You’ll be able to see what everyone has to offer and make some choices before you start spending.
- Know What’s In Season: It’s always good to know what’s in season locally. This will help you to know what may be grown locally and what vendors may be bringing in to supplement their stand.
- Bring Your Own Bags and/or Cart: It’s always a good idea to bring some reusable bags to the farmers market, and even a cart if you plan on buying lots of stuff. Most vendors will have plastic bags, but they are often thin and can’t handle the weight of all of the great produce and items you may be buying.
- Bring Small Bills and Change: With lots of people trying to make purchases, it’s important to have small bills and change to pay your vendors at the farmers market. Vendors will appreciate not having to make change for large bills, and exact change makes transactions go even quicker.
- Talk to the Farmers and Staff: Do you know who knows the most about the products available at the farmers market? The farmers and their staff, of course! If you want to know what’s in season now and what’s coming up in the next few weeks all you have to do is ask. If you have questions about a new product or how to prepare something – the farmers and their staff can probably help you. Most of the time you will find that the local farmers are extremely friendly and love to share with you about their products.
- Shop Early or Shop Late: When it comes to shopping at the farmers market, there are two different types of people: those who shop early and those who shop late. The early shoppers head to the market in hopes of buying the best quality available to them, while the late shoppers hope that they might score a few deals as the vendors are heading home at the end of the day. Decide which shopper you want to be – or just head to the farmers market when it’s convenient for you!
- Be Open to Trying New Things: Your local farmers market will have different produce and other items available each week as things come into season. You may even see some things that you don’t recognize. Be open to trying new things. Ask the vendors about their different products and how they would recommend preparing them. You might come away with something new that you just love.
- Share with Your Friends: Be sure to tell your friends about your favorite local farmers market – even about your favorite local vendors at the market. This is how you help support your local farmers market and the vendors who come each week.
Now you’re all set to head to the farmers market. Where are your favorite local farmers’ markets? What do you look forward to buying when you go there?


We know you care about food and how it is grown. We do, too. That’s why Washington State University in 2006 developed the Organic and Sustainable Agriculture major, a four-year degree program. At WSU, we teach you about innovative agricultural systems, like organic, regenerative, and agroforestry, that produce food in ecologically mindful ways, yet remain productive, profitable, and socially just.
Students thrive in the organic and sustainability major. The program provides students with hands-on experiences in the classroom, with fieldwork, and through internships at industry or government sites related to each student’s interest. Scholarships just for Organic and Sustainable Agriculture majors are available, too.
The major is offered on both the Pullman and Everett WSU campuses. WSU-Pullman has a 10-acre certified Eggert Family Farm, which is currently in the process of expanding to become a 30- acre interdisciplinary organic farming operation and community center. This farm is an invaluable tool where students learn to produce certified organic vegetables, fruit, herbs, and flowers that they distribute through on-campus food service, a local food coop, a regional food hub, and a weekly on-campus farm stand. For those students wanting to be on the westside of Washington State, check out the WSU Everett Organic and Sustainable Agriculture page. Additionally, for non-degree seeking students, we offer an 18-credit Certificate in Organic Agriculture either online or at any WSU campus.
Students have the opportunity to tailor their program of study to specific areas of emphasis, such as:
- Organic animal and dairy production
- Economics and marketing
- Crop production
- Food science
- Pest management
- Soil health
- Regenerative Agriculture
- Social wellbeing
Jobs are available in private industry, government and public service agencies, small- and large-scale farming, and the non-profit sector, both nationally and internationally. Employment opportunities are multiple, including being an
- Organic and Regenerative Farm Manager
- Organic Certification Inspector
- Sustainable Food Product Developer
- Organic Crop & Seed Salesperson and Marketer
- Organic Dairy Producer
- Organic and Regenerative Food Production Consultant
The major also prepares students for graduate studies in soil science, horticulture, entomology, food science, economics, viticulture, and more.
Examples of Required/Preferred Classes for First-Year Students
- AS 101: Introductory Animal Science
- CropS/Hort 102: Cultivated Plants
- CropS/Hort 202: Crop Growth & Development
- Chem 101: Introduction to Chemistry
- Chem 102: Chemistry Related to Life Sciences
- EconS 101: Fundamentals of Microeconomics
- SoilS 101: Organic Gardening and Farming
Many of our best students attend local community colleges prior to transferring to WSU. Below is a list of suggested WSU courses to take locally and transfer into WSU. You can find your institution’s equivalent courses with our Transfer Course Search Tool or submit a course for evaluation with our Course Evaluation Request Form.
- BIOLOGY 106: Intro to Organismal Biology or 120: Introductory Botany (of these)
- CHEM 101: Introduction to Chemistry or 105: Principles of Chem I
- CHEM 102: Chemistry Related to Life Sciences or 106: Principles of Chem II
- ANIM_SCI 101: Introduction to Animal Science or FS 110: Introduction to Food Science
- ENGLISH 101: Introductory Writing
- COM 102: Public Speaking in the Digital Age
- ECONS 101: Fundamentals of Microeconomics
- SOIL_SCI 201: Soil a Living System
- WSU UCORE [HUM] course
- WSU UCORE [DIVR] course
- STAT 212: Introduction to Statistical Methods, MATH 140: Calculus for Life Scientists, MATH 171: Calculus I or MATH 202: Calculus for Business and Economics
Check out our Transfer Student page for more information about the College of Agricultural, Human, and Natural Resource Sciences (CAHNRS) Transfer Student Experience!
Student Organizations/Clubs Associated with this Major
Information for New Students
This is a Bachelor of Science Degree in Agricultural and Food Systems with a major in Organic and Sustainable Agriculture. It is offered on both the Pullman and Everett campus. It is managed by the Department of Crop & Soil Sciences.
For information about advising visit the CAHNRS Academic Advising page.
Watch this video to learn more about the WSU Organic & Sustainable Agriculture major and what it’s truly about!
From a Student’s Perspective…
The Organic and Sustainable Agriculture major focuses on crop and animal production with sustainable practices and a focus on the environment.Katie Doonan, CAHNRS Ambassador, Class of 2020
Organic Agriculture Certificate
- Check out our Eggert Family Organic Farm here!
- SAgE Collaborative
- Viva Farms
- Seattle Central College Sustainable Agriculture Education
- Explore Career Choices


The U.S. Department of Agriculture has approved for the first time the sale of chicken meat produced from animal cells in the laboratory.
Companies Upside Foods and Good Meat announced that they have received final approval from the U.S. Department of Agriculture to sell lab-grown meats.
In a statement from Good Meat, it was stated that the said approval means that chicken meat produced directly from animal cells can now be sold to American consumers.
Reminding that the US Food and Drug Administration (FDA) previously accepted that the meat in question is safe to eat, it was noted that Good Meat received the approval of many regulators for laboratory-produced chicken meat in Singapore in 2020 and 2021.
In the statement, it was stated that the first chicken meat raised by Good Meat will be offered for sale by chef and restaurateur José Andrés in a restaurant in Washington, the capital of the USA.
In a statement from Upside Foods, it was reported that the chicken meat produced by the company will be launched at Bar Crenn in San Francisco, owned by Michelin-starred chef Dominique Crenn.
Thus, the USA became the second country after Singapore to allow the sale of cell-produced meat.


This past Saturday we had a meeting of our Cayo Hueso dinner club at our home. It's a monthly get together of eating and drinking and good conversation with friends. I arranged an Italian team of baked manicotti, chicken marsala, green beans with mint and garlic and lots of red wine of course! Our friends always include the apps etc to round out the meal. The chicken recipe and marinara sauce used to top the manicotti have been on previous posts.
Do you call your marinara, tomato sauce, or gravy? I call it sauce, but that's my choice since that was what it was called in our home growing up.To me gravy is brown, white or au jus, sorry, I digress, back to my manicotti which is to die for, worth the calories and melt in your mouth. Making your own shells makes all the difference, is not hard and makes you look like a genius! It's like making a crepe with a cheese filling. I made the shells and filling the day before, then rolled and baked them before my guests arrived. This is my Mom's recipe, a family secret, but I will share it with you (o:
BAKED MANICOTTI (SERVES 8 TO 10)
1 1/4 cups unsifted all purpose flour
1/4 teasp salt
combine all ingredients:
2lbs ricotta cheese
1pkg (8oz) mozzarella (diced or shreaded)
1/3 cup parmesean cheese
1 tblsp chopped parsley]1 teasp salt
1/4 teasp pepper
Make shells: in a bowl combine all shell ingredients with 1/1/4 cups water and mix with a portable mixer until smooth. Melt 1 teasp butter in 7" skillet ( I use a Teflon type pan and just use butter for the 1st pour). Pour 2 tblsp (or more) batter rotating pan quickly to spread batter evenly over the bottom of the pan.. Cook over medium heat until the top is dry but bottom is not brown, Cool on wire rack and then stack with waxed paper in between each shell until you are ready to bake.
Preheat oven to 350 degrees
Cover the bottom of your baking dish with a small amount of sauce. Place 1/4 cup filling in each shell and roll up. Place shells seam side down in a single layer and top with sauce and parmesean cheese and bake till bubbly.


41st Annual Colonial Dinner and Bazaar
Fun evening of food and fellowship with string music. Meal includes country ham or turkey and dressing, two sides: collards, sweet potato casserole, corn pudding or string beans, cornbread or roll, choice of one dessert: apple crisp, pumpkin pie or bread pudding with lemon sauce and a beverage.Carryout is available.
Holiday Bazaar with homemade baked good and crafts for decorating and gift giving, plus our Tabernacle Cookbook.
Cost: $10 for Adults, $5 for children 6-12, Under 6 Free
1265 Sandbridge Road
Virginia Beach, VA 23456