Fine granules with natural astaxanthin (50 mg/kg of food) for Betta
sera Bettagran Nature is the easily digestible color food without dyes and preservatives for labyrinth fish such as Betta.
The color development is supported in a directed and natural way by high quality ingredients such as astaxanthin (50 mg/kg of food) from Haematococcus algae. Prebiotic ingredients additionally support disease resistance. It contains insect meal as a high quality protein source which is also resource saving.
The slowly sinking soft, fine granules quickly become smooth in water, but keep their shape very well and do not pollute the water.
Complete feed for all ornamental fish
corn starch, wheat gluten, fish meal, Ca-caseinate, Hermetia (6%), wheat flour, fish oil (containing 49% omega fatty acids), brewers yeast, wheat germ, gammarus, mannan oligosaccharides, herbs, alfalfa, stinging nettle, parsley, Haematococcus algae (corresponds to 50 mg astaxanthin per kg of food), sea algae, paprika, spirulina, green-lipped mussel, spinach, carrots, garlic.
Min. Crude Protein 38.2%, Min. Crude Fat 7.3%, Max. Crude Fiber 5.2%, Max. Moisture 6.0%, Max. Crude Ash 5.8%.
Vitamins and provitamins: Vit. A 16,800 IU/lb., Vit. D3 820 IU/lb., Vit. E (D, L-α-tocopheryl acetate) 54 IU/lb., Vit. B1 16 mg/lb., Vit. B2 41 mg/lb., Stabilized Vit. C (L-ascorbyl monophosphate) 250 mg/lb.
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Join us for the church family Summer Celebration! This is a wonderful opportunity to invite family and friends.
DATE: Sunday, August 14
TIME: Service begins at 10:30 AM
Picnic is immediately following
COST: $5/person; $20/max per family
First time guests are FREE!
We will be serving BBQ chicken, pulled pork, baked beans, mac salad, corn bread and hotdogs with chips. There will be a petting zoo, relay races, inflatables, LuGia’s ice cream and so much more.
Please register using this form, or by calling the church office (585-225-3880).


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We're not accepting online orders yet. Please contact us to complete the order.
Pickup, ASAP (in 15 minutes)
Our savory sides are a great addition to complete your meal.
A perfect combination of three cheeses baked to perfection! $5.005.00 USD
My mama's green beans bring a sense of nostalgia and sunshine to your taste buds!$5.005.00 USD
A magical blend of our seasonings and traditional baked beans. $5.005.00 USD
Cooked until tender with our smoked signature seasoned meat, our greens are sure to be your must have side dish! $5.005.00 USD
Crunchy, cold and fresh. $5.005.00 USD
Fried fresh with your order. A simple side for all family members to enjoy.$5.005.00 USD
Smokey goodness made to order!
We marinate our meats overnight in our own special seasonings for a rich, smokey bbq flavor. $10.0010.00 USD
Smoked on our grill with wood chips to add our signature flavor. $5.005.00 USD
Our chicken is also marinaded in our special seasonings and cooked on our grill for that great smokey flavoring.$10.0010.00 USD
Much like our ribs, we marinate our brisket overnight in a own special seasonings. Our brisket is cooked slow to ensure its just as tender and juicy as you would have imagined!$13.0013.00 USD
Rich flavor with a signature smokey goodness.$5.005.00 USD
Juicy and smoked to perfection!$6.006.00 USD
You will fall in love with our tender bbq turkey ribs that are smoked to perfection! $12.0012.00 USD
A classic favorite, smoked and covered in our special bbq sauce.$10.0010.00 USD
A great alternative if you don't eat beef or pork or just love chicken. Our shredded chicken is smoked and covered in our signature bbq sauce. $10.0010.00 USD
We marinate our meats overnight in our own special seasonings for a rich, smokey bbq flavor. $16.0016.00 USD
We marinate our meats overnight in our own special seasonings for a rich, smokey bbq flavor. $29.0029.00 USD
4 whole chicken wings grilled to perfection and topped with the famous Good & Tasty BBQ sauce.. Served plain or barbecued. $10.0010.00 USD
For a limited time only we are bringing you Barbecue Neck Bones! Smoked for over 8 hours and then smothered with our special seasonings and the Good & Tasty BBQ sauce!$8.008.00 USD
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Gift Certificates Available
Major Credit Cards Accepted
In 1968, the founder of Pepe Taco traveled to the tip of California in search of the finest Mexican cuisine to bring back to Western Massachusetts. As the Springfield area's first Mexican restaurant, Pepe Taco brought spice and zest to the area. In 1970, the restaurant's name was changed from Pepe Taco to Nana's Kitchen. In 1984, the name was changed to Casa De Nana, "House of Grandmother", tribute to one of the restaurant's original founders. At Casa De Nana, we continue to pride ourselves, using only the freshest ingredients in all of our recipes, which are the original since 1968.
Rob began working in the business 23 years ago. He once owned a deli in Wilbraham. He has been at Casa de Nana since 1990. He purchased the business from the original owners who taught him all the ropes. He continues to manage and bartend at Casa, offering very comical conversation nightly.
Pete started at Casa de Nana in 1995 and has become an intricate part of our restaurant team. His restaurant experience originates in California back in the 1980's. He manages and bartends at Casa and is famously known for his Margarita mixing.
Together, Rob & Pete, have over 50 years of restaurant experience! They have YOU, their loyal customers, to thank.
We invite you to visit our restaurant, located at 995 Boston Road in Springfield, MA. Casa De Nana's menu includes appetizers and nachos, quesadillas and fajitas, burritos and chimichangas, lunches, dinners, combos and a la carte! We even have a "Gringo Pub Menu". Our full service bar has over 30 types of Tequila. Every Tuesday is "Taco Tuesday" - buy one taco and get one free! We also sell our famous homemade chips, salsa and hot sauce to go!


Chef Inox Cutting Board Red 30x45cm
Utilise colour coded cutting boards for hygienic food preparation or simply choose your favourite colour! Made from hygienic tough polypropylene, this red Chef Inox chopping board is stain and odour resistant and dishwasher safe.
Chef Inox Cutting Boards are certified for professional food service. The tough polypropylene construction wont chip, splinter or warp, and has a high chemical resistance. The surface is non-absorbent, resisting stains and odours, wont damage and dull knives and is available in a range of colours to avoid cross contamination when preparing raw foods. HACCP approved and dishwasher safe, they can withstand temperatures up to 105ºC.
- Chef Inox Cutting Board Red
- Dimensions: 30cm x 45cm
- Hygienic tough polypropylene
- Certified for professional food service
- High chemical resistance
- Stain and aroma resistant
- Wont not chip splinter or warp
- Will not dull knives
- Dishwasher safe
- HACCP approved
- Temperature range -20ºC to 105ºC
- Lifetime warranty
About Chef Inox
Chef Inox cookware is developed for the professional arena. It is reliable, durable and easy to maintain because it has been designed for the Chef, making it the professionals choice.


Quince (Cydonia oblonga), a very fragrant fruit with an irregular shape, often known as a hybrid between apple and pear, is used in the production of jams and as a thickener thanks to its high content in pectins.
However, it is hardly consumed fresh due to its sour taste, which severely limits its use in the food sector. For this reason, over the years the popularity of this fruit with ancient origins has greatly decreased and its production has been almost completely abandoned in favour of the common varieties of apple (Malus
In reality, following a study conducted by the group of Professor Stefano Dall’Acqua in collaboration with the DAFNAE of the University of Padua and the University of Camerino, it emerged that quince contains an antioxidant power and a quantity of compounds phenolics, including caffeic acid derivatives, phlorizin, flavonoids, catechins and proanthocyanidins, 2-10 times greater than 6 known commercial apple varieties, suggesting a potential new application in the nutraceutical field.
To discover more:
Sut S. et al. Preliminary evaluation of quince (Cydonia oblonga Mill.) fruit as extraction source of antioxidant phytoconstituents for nutraceutical and functional food applications Sci Food Agric 2019, 99(3): 1046-1054.


View the full menu from Pepperoni Palace in York YO31 8NN and place your order online. Wide selection of pizza, kebabs, burgers food to have delivered to your door.
An Italian TakeAway based in York. See Pepperoni Palace TakeAway menu & order food direct from us – no middleman – we prepare, we cook, we deliver. At Pepperoni Palace we offer a variety of excellent food, prepared with the freshest and finest ingredients. We hope you enjoy our online ordering website and your food.
“I tend to order from PP at least 3 times a month, always had great food from them. This week I’ve had a mixed kebab and BBQ beef pizza and both have been fantastic, the pizza especially was one of the best I’ve ever had.” Chris M
Browse through our delicious menu and order food online from Pepperoni Palace in York. Fresh takeaway food delivered to your door step. Order direct for ♥ Best prices ✓FAST DELIVERY ✓High quality ingredients


We love our baked chicken around here. This is one of the first dishes my mom taught me to make, and hers is still king in my book. We have a way of preparing it so that it tastes like one of our favorite snack- Snicker Snacks (the same ones I shared with our awesome school security guards, “SnickerWhat’s-its and Thank Yous,” on 2/3/15). I should call it Snicker Snacks Chicken:
This is super easy- In a 9″ x 13″ baking dish, place a quartered chicken (or 8 chicken thighs), skin side up, brush with a mix of 2 tablespoons melted butter and 2 teaspoons Worcestershire sauce, and then sprinkle with onion powder, garlic powder and Lawry’s seasoned salt; bake at 400 for 25-30 minutes, until the skin is nice and crispy.
We like this served with any vegetable side and mashed potatoes, usually. I think these are the best staple seasonings- Penzey’s Toasted Onion Powder and California Garlic Powder, and Lawry’s Seasoned Salt. Honestly, these are what I reach for every day.
I switched up the chicken for today’s New Menu Monday, and tried a simple, easy lemon chicken dish:
Lemon Chicken, from Annies-Eats.com
Bake it long enough, do not be afraid, and you will be rewarded with a lovely crisp skin glazed in lemony goodness. I liked this recipe, even though I overcooked it a bit in the end. I think it is because my thighs were of different sizes. That does sound like a personal problem, but I assure you I am referring to the chicken thighs here. Ha.
The Boy liked the usual “snicker snacks chicken” better, The Husband liked it, International Boy liked it well enough, I gave it a Seal of Approval, “I’d Make This Again” Vote. I really liked the fresh lemon flavor… nice and bright. Yum! I highly recommend following the recipe- do not skimp on the fresh, real lemon zest or juice, and use fresh garlic. They really make this dish shine. Great recipe, Annies-Eats.com!


Enjoy a delicious breakfast, brunch or lunch with a menu prepared by Don Francisco Contreras and his family. The menu offers a selection of three traditional stews or guisados of your choice (wild mushroom tinga, chicken tinga, steak a la mexicana, mashed potatoes with jalapeños, cochinita pibil, roasted zucchini with tomato). This menu also includes sides of Mexican rice, black beans cooked in clay pot, handmade blue corn tortillas and fresh harvest salad.
Don Francisco is a fifth generation farmer who still grows and harvests different races of heirloom corn in the nearby town of San Miguel Xicalco, Tlalpan. He is a proud member of the arca tierra’s network of farmers.
Price: $650.00 USD (up to 10 people can enjoy the experience for this price)
Price per extra person: $65.00 USD
Duration: 3 hours
Tour provided in English
The price also includes:
- One trajinera roundtrip, pier-chinampa-pier
- Guided tour around the chinampa with a brief explanation about regenerative agriculture
- Cleaning staff
- Roofed space
- Fresh water and coffee
- Tables, chairs, glassware, and crockery
Children under three years old do not pay


A set of three handcrafted stainless steel Cheese knives.
Carefully crafted, they play on the manipulation of a single flat sheet of metal through a combination of folds, to create a functional and intriguing piece of cutlery - a deceptively simple structure for the simple pleasure of savouring cheese.
These Cheese Tools are perfect for cutting into a gooey camembert or smoky cheddar, even spreading dips onto crisp crackers. Contemporary and architectural in design, they are a stunning accompaniment to you cheese platters and perfect for food lovers.
The set includes three knives, a hard cheese knife, a soft cheese knife and a spreading knife.
- Each knife measures approx. 210mm in length
- Each set comes beautifully packaged in high quality tableware box complete with care instructions, an overview of our brand.
- Handcrafted in stainless steel by Alison Jackson in her own metalsmithing workshop in Canberra.
- Photos: Karina Sharpe


The Kids Food Company is an innovative, privately-owned children’s food company that creates exciting products under the Kiddylicious brand. Based in Buckinghamshire, UK, we are a dynamic team of professional specialists, many of whom are parents, who understand that introducing healthy, tasty foods to babies and toddlers will establish a life-long positive relationship with food. Our ethos is about taking the finest ingredients and transforming them into delicious snacks. We scrutinise our recipes making sure they are suitable and safe for young children. This passion underlines everything we do.
The company has since grown to become one of the leading baby and toddler snack providers in the UK. Kiddylicious is a firm favourite with parents and little ones in the UK and is now available in many countries around the world. We love finding and developing simply delicious food for young children, providing parents with great products that their children love to eat.


Every year I make this cranberry sauce. It's amazing, and this year I improved on it by greatly increasing the cayenne pepper — what the hell, the kids never eat the cranberry sauce, anyway — and using cranberries that have been soaking in vodka, orange zest, and sugar syrup for 5 weeks for the homemade cranberry liqueur. So the recipe looked something like this:
Garlic-Ginger Cranberry Chutney
- 2 or 3 inches fresh ginger, or 1 tablespoon fresh ginger goo that comes out of a tube (I couldn't find fresh this year)
- 6 cloves finely chopped garlic
- 1 cup apple cider vinegar
- 4 tablespoons brown sugar
- 1 or 2 tsp cayenne pepper
- 2 pounds chopped fresh cranberries that have been soaking in vodka and orange zest, strained
- 1 teaspoon-ish salt
- ground black pepper
Combine ginger, garlic, vinegar, sugar, cayenne, salt and pepper in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there is about half a cup of liquid left.
Add cranberries. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate.
The cranberry liqueur, by the way, ROCKED. I originally envisioned pre-dinner cranberry-limeade cocktails, but the liqueur ended up being pretty awesome on its own. Next year I have to remember to add ginger to the recipe for some flavor simpatico throughout the night.
This was also the first year I ever brined a turkey (free-range and organically grown; as Amy said, "It had one bad day"). I used a recipe from Susiej's blog, and it turned out really phenomenal. This is by far the best turkey I've ever made, and maybe even the best I've ever tasted. Crazy good.
The down-side to using a brined, organic turkey was that it wasn't terribly fatty and didn't make a whole lot of pan drippings. Nina made a great gravy with what there was. Her secret ingredient, which I was totally dubious about but it was fabulous, was a tablespoon or so of tomato paste. I have to remember that for next year, too, and to have some chicken stock on-hand.
Nina took a bunch of pictures of the ensuing food coma:


My journey with food has been all over the place. I used to just consume whatever I wanted, whenever I wanted. As I got older, I realized my choices of food weren't of my unbiased freewill. I was being told to eat these things. I was being told that breakfast is the most important meal of the day and that it should contain whole grain. I was being told that I should be cooking with vegetable oils and using hydrogenated butter replacements instead of actual butter. I was being taught how to rob my body of nutrients and all but ensure a chronic state of inflammation. As a child I learned how to be unhealthy. As a teen I paid for it. As an adult I vowed to fix it.
I've been a on a decade long mission to better myself through diet and now I'm adding the rest of you to that mission.
If you have any questions about any of the Grind To Thrive lifestyle programs, leave a message down below.


For busy foodies working a 9 to 5, finding the opportunity to enjoy new dishes and tasty snacks can be hard to come by. Once you will get in from work the final thing you should do is hunt around for a new recipe to try out – and that’s assuming you even possess the ingredients so it will be anyway.
That’s where 禮盒 may be found in. These days you may get anything from expertly cured meats, freshly roasted coffee, exotic ground spices and even more sent to your door, often filled with thoroughly tested recipes for you to try your hand at.
Hugely popular across America, an upswing in regular delivery services has taken hold in great britan, with a huge number of start-up companies tapping into the interest in everyday products, foodstuffs and toiletries. What started as a gifting service, sending makeup, snacks, even boxed-up bunches of flowers throughout the post, is seized on by time-poor commuters who can’t possibly find the extra minutes within their day to pop to Tesco.
Here are a few of the favourites for you to choose from – and there’s something for everyone, from meat lovers to vegans and everything in between.
The 15 best subscription boxes delivered to your home
If you’re a meat lover and you haven’t subscribed to the subscription box, you’re doing a problem. Monthly the Master Butcher and Development Chef at Farmison will choose the best produce through the butchers block and send you the very best heritage meat from the Dales & Fells.
The items in the package changes monthly, meaning you could get anything from gammon, beef, pork pies, chicken, ribeye steaks, lamb chops, steak sandwiches, wild venison with caramelised onion, and smoked lardons delivered straight to your door. All meats delivered are fresh and freezable and also the contents of the package changes monthly.
Additionally, with every delivery you’ll go for an e-mail with hand picked recipes for inspiration, all specifically chosen to fit these products in your box.
Cure and uncomplicated, from £5.95; Change your morning fry-up with this cured bacon subscription service, the world’s first pork postal service. Bred from traditional Duroc and big White pigs, the bacon is vacuum-packed and its particular packaging is sprayed with dog-repellent so you won’t need to bother about your pets taking a chunk out of it before you decide to arrive home. The most common box will be the “Bacon Lover No 2” service, which will give you 200g of delicious bacon every fortnight for £6.
Organic Welsh Lamb Selection Box, £42.72; For top quality lamb cuts delivered directly to your home, you can’t get much better than the organic lamb subscription box from the Rhug Estate. The lambs are kept fed inside a pasture with no artificial fertilisers or sprays and therefore are come to an abattoir just two miles off to reduce any dexrpky23 and increase the caliber of meat. This box contains cuts of leg, chops, mince, and sausages while other boxes contain a wider number of cuts.
For sustainably and responsibly sourced fish that directly helps the suppliers, London’s first community supported fishery ‘Sole Share’ is definitely the subscription service for yourself. Sole Share works directly having a small collection of British fisherman – ensuring no trawling or problems for the seabed – to give you fresh on a weekly or fortnightly basis.
Simply choose simply how much fish you need, and the way often you want it, and you’ll obtain a box containing fresh fish for example pollack, plaice, bass, gurnard, herring, sardines, lemon sole and dover sole. You could also get crab, oysters, mussels and crayfish. Sole Share provide a printed recipe card to aid members cook unfamiliar fish
Unlike other subscription services, most Sole Share members collected their fish about the way home from work, however you can decide where you’d like your pick up point out be, so there’s no reason to be worried about the need to get out of the right path to get the food.
BBQ Fish Box, £47; This variety of fresh fish and seafood through the Cornish Fishmonger has been carefully chosen the barbecue’s in your mind. It provides four chunks of salmon fillet, two plaice (split into steaks), a dozen fresh scallops, a box of head on king prawns (frozen) and, dependent on availability, filleted mackerel, sardines or herrings. All fish delivered is suitable for being frozen.
Weekly Seafood Recipe Box, £64; It might seem pricey, but this box contains enough fish for two meals for four people, which works out to be £8 a part. All you want do is choose up to four of the delicious recipes around the Fish for Thought website and they’ll send you every one of the ingredients you’ll need as well as a recipe card for each dish.
The Lifestyle Box
The Vegan Kind will be the UK’s most popular vegan subscription service and for good reason too. Finding vegan friendly products in stores can be hard although the Lifestyle Box aims to produce that a little easier for yourself.
Monthly the box unearths some vegan goodies – not only drink and food, but whatever you could requirement for a vegan lifestyle – and mails them straight to your home. You obtain five to eight products delivered each month. But for the beauty addicts, there’s another Beauty Box filled with vegan friendly make-up products you might choose also.
Vegan Tuck Box, £16.50; Try unusual vegan snacks from across the world using this unique subscription box. Around the first week for each month you’ll obtain a box containing an unexpected variety of 10-13 sweet and savoury snacks. You’ll be also doing a bit of good as 10p from each sale in the box is donated to vegan outreach and animal sanctuaries.
The Goodness Project, from £9.95; On a monthly basis get yourself five to six vegan items (“all-natural, no nasties!’) shipped to your door, including a selection of food, beauty and household items.
Bermondsey-based Pact sends boxes of freshly-roasted, world-class coffee (ground or unground) to the door. It’s not cheap – a bag costs £6.95 including p&p, or you can order a great gift box containing a tea towel, mug and coffee filter for £35 – but guaranteed to become hit with caffeine fiends.
London Tea Club, from £10; Addicts can now expand their tasting horizons with either Eteaket or maybe the London Tea Club, each of which offer by-the-bag or loose leaf options in many different herbal, black, white and green teas. The first kind is an independent company and charges £70 for 6 months of the bespoke bags (along with a pretty teapot); the second is slightly cheaper, at £10 a month. Both include tasting tips and notes.
Vinoa, from £4.95; If you’re looking for something a little stronger than tea, there is a range of well-established wine and beer subscription services on the market, including Vinoa and Beer52.
With regards to snacks, the ideal known with this category is Graze, which delivers a variety of four healthy snacks on a monthly basis for £3.99. Users mark their preferences on the webpage, however the contents of each box can be a surprise. Recent additions include porridge mix, teabags plus a kids’ option. Dieters might prefer the Paleo Box or NutriBox, that offer wholesome snack options while gluttons can go for Hotel Chocolat’s devillish Tasting Club, for £22.95 a month.
The Naked Marshmallow Company, £30; Enjoy marshmallow and hot chocolate throughout the year using this type of cosy subscription service. If you register, you’ll purchase one bag of handmade marshmallows every month, for either a 3- or six-month period.
Cake&Cake, £14.50; Indulge your sweet tooth with all the Cake&Cake subscription box, containing three components of a delicious hand baked cake (around 9cm x 5cm in proportions) as well as a hand crocheted coaster in varying colours. The 伴手禮 are typical built to fit via a standard letterbox, so you don’t have to bother about any squashed treats.
Subscription boxes don’t just stop at food. You can get from razors to books and in many cases sanitary products delivered right to your home, and below are a few of our favourites.
Glossybox, from £8.50; Glossybox has virtually cornered the marketplace here, with its monthly delivery of beauty and cosmetics goodies. In the prettily-packaged box, these sample sizes and new releases cost £10 monthly (plus p&p), and are available in batches or like a one-off.
Close Shave Society, from £4; This slick site from the Close Shave Society promises monthly or bi-monthly razor deliveries to discerning customers. With products entitled “The Houdini”, “The Brazilian” and “The Bullet-Toothed Tony”, all razors have multiple blades and include postage and packaging. Prices range between £4 to £6 monthly.
The Pink Parcel, £6.99; A monthly delivery to combat that period from the month, the Pink Parcel sends out a box of sanitary towels and tampons on the perfect date, coupled with a selection of treats to make the recipient smile – from tea to chocolate, candles and cosmetics. Costs £10.50 a month.
The Willoughby Book Club
The Willoughby Book Club, from £29.99; Forget ebooks – the Willoughby Book Club is focused on traditional fashioned hardbacks (remember them?). Subscription services include books for babies, children, fiction-lovers, chefs – even couples (two copies of the same handpicked title) – all beautifully wrapped and transported to dexrpky23 door monthly. You can join three, six or 12-month packages.
Not Another Bill, from £24; For people who can’t form their mind about which of the many gift subscription services to join up to, but nonetheless want something nice inside the post, Not Another Bill is the perfect solution. Its monthly deliveries of surprises are beautifully packaged and designed to brighten a dull winter’s day – previous presents include lambswool mittens, a scarf, a brass bottle opener, necklace and chopping board. At £24 a month, it’s not cheap – and it’s a bit of a gam-ble – but it’s harmless fun.


A proper breakfast provides energy for the day, lunch a welcome break and a good dinner ensures that both the boys and the men feel full.
Food is important to us and we always use fresh ingredients, stay away from pre-prepared food and ensure a varied menu. People have praised the high quality of the cooking, but we believe that good food boosts morale.
You will eat what you are served but we also cater for vegetarians, vegans or anyone with allergies. Any special dietary requirements should be stated during registration.


One week ago today, Ryan’s brother and his new bride pledged their lives and their love to one another in front of an intimate group of family and close friends on the beach. Tears were shed, laughs ensued, and it was all followed by one heck of a party afterward at the beach house we rented:
While the ladies took the morning off to visit the spa, the men were left to enjoy a morning on the beach before the festivities of the evening began. Peanut enjoyed her first ever manicure. I think she’s hooked, and my mom might just never forgive me for that. (Sorry, Mom.)
The porches were decorated with hundreds of clear lights and beautifully decorated tables, adorned with the bride and groom’s engagement photos and a scrumptious spread of tropical food and drink. The catered dinner consisted of coconut shrimp, barbecued chicken kebabs, and crab cakes. Ryan’s cousin Shanna provided pitchers of “TropiShannas,” a sangria recipe I hear she spent weeks perfecting. Alas, I did not get to sample… but perhaps she’ll make them again! In addition, the cookie table was extensive and varied, with zucchini chocolate chip cookies, ladyfingers, pecan tassies, truffles, and coconut macaroons. There was also a chocolate fountain with fruit to dip, which was all but devoured (in fact, a story has been making rounds that my own sister was found with a chocolate beard. Fortunately, “RyRy” found her first and got her cleaned up before I discovered the mess. She enjoyed it, though, and I’m certain she wasn’t the only one- kid or grownup alike- who had chocolate all over her face.)
My contribution was a couple of appetizers: a watermelon salsa served with tortilla chips (which I think was a pretty big hit!) in a watermelon bowl; a spinach dip and a crab dip, both served in bread bowls; and a 3-in-1 cheese ball, the crab dip and cheese balls from a Country Cooking: Bridal Edition cookbook I received as a gift for our wedding a few years ago. Everything but the watermelon salsa I was able to make ahead and freeze so that on the actual wedding day, the spinach dip and the crab dip just had to go into the oven for a short time before going to the table. Here are the recipes I used for the crab dip and cheese balls:Three-in-One Cheese Ball 1 package cream cheese, softened 4 cups (16 ounces) shredded cheddar cheese, room temperature 2 tablespoons milk 2 tablespoons finely chopped onion 2 tablespoons Worcestershire sauce Coarsely cracked black pepper 1/2 cup crumbled bleu cheese (I substituted Feta) Minced fresh parsley 1/4 teaspoon garlic powder Finely chopped pecans Assorted crackers In a mixing bowl, beat cream cheese, cheddar cheese, onion, and Worcestershire sauce until fluffy. If a smoother spread is desired, process in a food processor until creamy. Divide into thirds (about one cup each). Shape first portion into a ball; roll in cracked pepper. Add the bleu cheese to the second portion; mix well. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts. Cover and refrigerate. Remove from refrigerator and let stand 15 minutes before serving. Hot Crab Dip 2 cans (6 ounces each) crabmeat, drained and cartilage removed 2 packages (8 ounces each) cream cheese, softened 1/2 small onion, finely chopped 1 tablespoon prepared horseradish 2 dashes Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup slivered almonds Assorted crackers In a mixing bowl, combine the first seven ingredients. Spread in a 1-quart baking dish. Sprinkle with almonds. Bake at 350 for 10-15 minutes or until mixture bubbles. Lindsay and Kevin rounded out their wedding day by spending their wedding night in a quaint little B&B nearby, but like the rest of us cut their vacation short with the threat of Irene. However, we were blessed that their day went off as perfectly as we could have hoped for. To my “big brother” and new sister-in-law, I send warm wishes for a long, loving, happy marriage. One week in, ten million more to go (that’s somewhere in the neighborhood of like 192,307 years, if I did my math right)! I am so proud to have been part of your day- to have been a witness to such a deeply touching and beautiful ceremony. In his best man speech, Ryan offered the following advice: “Kevin, memorize the following two words- ‘yes, dear.’ And Lindsay, remember to let Kevin think he’s the boss.” Have fun together. If you can’t laugh with one another, what do you have? And to that I would add, remember to always put one another first. When it comes down to it, having each other is what really matters. Make it count. Each and every day.


Lancashire Hot Pot
The Lancashire Hotpot has its origins in Lancashire. Some people say that female mill workers would prepare the dinner in the morning and place it in the range so that it was ready when the family returned home in the evening. Others say that mine workers would take it to the mines for lunch wrapped in blankets to keep it hot. Whatever the truth is though, it certainly is a great meal to cook in a thermal cooker.
• 1 kg of Lamb or mutton neck chops cut into 4 cm cubes.
• Seasoned flour for dusting.
• Groundnut oil.
• 50g of unsalted butter.
• 3 medium onions sliced.
• 1 ltr of lamb stock (if using stock cubes use two in 1 litre of boiling water).
• 2 sprigs of thyme.
• 1 tsp of Worcestershire sauce.
• 900g of potatoes cut into 1.5cm slices.
1. Dry the lamb on kitchen towel before dusting it with the seasoned flour.
2. Add 2 tablespoons of oil to a hot frying pan and fry the lamb in batches until it is browned all over. Remove each batch as it is browned.
3. Add 2 more tablespoons of oil to the frying pan.
4. Add the onions and thyme. Cook until the onions start to colour.
5. Add the butter and cook for a few more minutes until the onions have softened.
6. Sprinkle on one tablespoon of the seasoned flour and mix with the onions.
7. Slowly add the stock stirring all the time to avoid any lumps.
8. Add the Worcestershire sauce.
9. Bring to the boil and check the seasoning. Adjust by adding salt and pepper if necessary.
10. Simmer for 5 minutes.
11. Now start to assemble the hotpot by placing a layer of potatoes overlapping in the bottom of the Thermal Cooker inner pot.
12. Next put a layer of lamb followed by a layer of onions and the sauce they were cooked in.
13. Now put another layer of potatoes and continue layering potatoes, lamb and onions until everything is used up. End on a layer of potatoes.
14. Put the thermal cooker inner pot on the stove and bring the contents to the boil.
15. Put the lid on and turn down to a simmer for 5 minutes.
16. Put the inner pot into the insulated outer pot and shut the lid.
17. Cook for a minimum of 3 hours before serving.
NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.


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|Year of Establishment||2020|
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Unit 34, Laxmi Industrial Estate, Laxmi Nagar Behind Vasant Galaxy, Goregaon West, Mumbai, Maharashtra - 400104, India
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I wrote an update about my time in Paris and Helsinki but currently can't access it due to a dead computer! Exactly one hour from now I will board a train to Venice, and am officially in my last 10 days here as of tomorrow morning. Hard to believe.
Anyway, here's this... enjoy.
— Alice Waters
Almost as amazing as what I learned each day working with maiali, pecore, vacche, gallini [pigs, sheep, cows, chickens], constantly broken recinti [fences], and my broken Italiano, are the things I learned from the people there. From the owners of the estate, Randall and Francesca, I learned about the history and vision of Spannocchia; from the staff I learned about various workings of the farm; from the other interns I learned about food! Of course, I learned a lot about food anyway, as we were surrounded by traditional Tuscan dishes each night at dinner, and participated in tastings of wine, cheese, and regional aperitivi [appetizers] as much as time allowed. But that aside, I was constantly amazed by the knowledgability of my fellow interns on the subject of all things food. Anne has been working in a New York City bakery for the past few years, and Alison was a waitress at the revered and world-renowned The French Laundry restaurant in Napa before arriving in Italy. We also had the distinct pleasure of getting to know Jay, who came to Spannocchia as a “transformation” volunteer for five weeks. He has worked as the top chef in a number of restaurants in the States and has big plans to open his own small-scale animal processing facility in Kentucky, emphasizing quality over quantity.
And so we come to the crux of the European food experience, the reason Carl Petrini started the Slow Food movement in Bra, Italy, the reason so many people travel to Europe for the food and to America for the vistas. Quality over quantity!
The restaurants in Tuscany advertised their steaks proudly, proclaiming them to be Chianina beef. Chianina is a heritage breed very similar to the Kalvannah beef raised at Spannocchia. In America, steakhouses shout their steaks to you in ounces, the bigger the better. It doesn’t seem to matter where they came from or what kind of beef it is, nor does it matter how it was raised, or on what sort of food. Grain, rendered animal parts and antibiotics? Yum! I’ll take your biggest New York Strip please!
The more I thought about it, the more I realized that the American food system is lacking in integrity because Americans just don’t care. They don’t demand it, from our suppliers or producers. For us, as long as every McDonalds hamburger looks and tastes the same, it doesn’t matter where its ingredients came from. People don’t care that McDonalds beef comes from used up dairy cows [ladies, think about that one for a while!] and they don’t care that the taste is largely imparted by chemicals, created in a lab. And when, every now and then, a grainy video is smuggled out of a slaughterhouse showing a “downer” cow being prodded and beaten so that it can be turned into a “tasty,” chemical-enhanced hamburger, of course people will be disgusted and demand an end to it. But they rarely change their habits. In a slaughterhouse where hundreds of animals are processed per hour, of course cows become commodities. The system is specifically designed that way, and a cow that can’t walk is a flaw in the plan, a broken piece.
The interns, or a few of them, seemed always to be talking in hushed tones about some woman named “Alice.” Who was this Alice lady, and where was I when we met her? Then I noticed an oft-referenced cookbook hiding in the corner of our kitchen in Pulcinelli, titled The Art of Simple Food. So began my education about Alice Waters, the founder of a now-famous restaurant in California that is rated by many as one of the best restaurants in the U.S. and the world. I decided to read a biography about her that sounded interesting, called Alice Waters and Chez Panisse: the romantic, impractical, often eccentric, ultimately brilliant making of a food revolution. Waters, more or less, decided that she loved French culture and that she wanted to start a restaurant, despite not knowing anything about them, or about food for that matter. What she did know, however, was that she loved la cuisine du marché, market food. Fresh food. Whatever looked the best in market stalls was what went into dinner that night.
In some ways, Chez Panisse today goes no further than Alice’s first modest desires for it. It still occupies the same old house in Berkley . . . There is not a Chez Panisse outpost in Las Vegas, or anywhere else; there is no Chez Panisse frozen pizza; and it is only in the last few years that Chez Panisse has become a genuinely profitable enterprise . . .
But for many people, including many who will never eat there, Chez Panisse is a much larger enterprise than a restaurant. It is a standard-bearer for a system of moral values. It is the leader of a style of cooking, of a social movement, and of a comprehensive philosophy of doing good and living well . . .
Alice Waters has transformed the way many Americans eat and the way they think about food. Her insistence on the freshest ingredients, used only at the peak of their season, nearly always grown locally and organically, is now a ruling principle in the best American restaurants and for many home cooks. Her conception of a moral community based on good food and goodwill has helped to spawn a new generation of artisans and farmers . . . .
[Waters] envisioned the soul-deadening machinery of corporate agriculture supplanted by a profusion of small organic farms, sustainable fisheries, and humane and ecologically benign animal husbandry. She dreamed of the fractured American family coming back together, and back to health, around the dining table. She saw that people worldwide could be drawn by pleasure to a new way of thinking about the earth and a better way of living on it.


Guddi Da Dhaba
At Guddi Da Dhaba, you can find a variety of cuisine such as Non-Vegetable, Lamb Biryani Family Pack, All Natural Buttermilk, Chicken Biryani Family Pack, and Paya Family Pack. We are conveniently located along Newark Avenue. We're not far from Aquí MARKET. Order online for carryout or delivery!
|Mon - Sun:||11:00 AM - 11:00 PM|


The weather is getting colder and we’ve started to drink fuller bodied wines so we decided it’s time to start making Pumpkin Ravioli again.
These babies are fresh from scratch. It all starts in our kitchen with the filling… made from roasted whole pumpkins, combined with amaretti cookies, homemade mostarda di cremona (for those non-foodies that’s a fruit mustard), breadcrumbs, and romano cheese. We then stuff the filling into our house-made pasta sheets and serve with our homemade walnut pesto sauce.
We love these so much we can’t wait to share them with you! Available for lunch, dinner, or as an appetizer. See you soon! Ciao.


Wednesday 17 September 2014
Things about nettles – part one of infinity
We’ve got an orchard here, replete with fruit and nut trees. However, standing between us and those trees is a massive sea of nettles. At several points, the things are almost at head height, and they're evil bastards when it comes to stinging.
While decried as weeds and unpleasantly agressive, nettles are actually rather useful plants. They’re a rough indicator of soil type, telling you that you’ve got plenty of nutrients for anything else you may want to grow; an outstanding habitat for insects including stunning butterflies and parasite devouring ladybirds; a great starting ingredient for both DIY plant feed and compost, and a vitamin-rich foodstuff.
You'll definitely want to keep a couple of nettle patches around if you have the space. Just... away from humans. To this end, we've grubbed up many nettles by their long, trailing, but not particulrly firmly anchored roots. We unfortunately got here rather late in the year, so they've already had an opportunity to seed in a few places that'll be hopelessly inconvenient. Roll on next growth. At least you'll be sweet and tender
We also had a stab at steaming some for greens to have with dinner. Sadly, these specimens were rather mature, so we had to make up for their lack of tenderness with seasoning them to death. Sadly, there's little that can be done about the gritty quality of mature, flower-bearing nettles (caused by calcium carbonate deposits callled cystoliths, according to Wikipedia) but enough cream and garlic hide many sins. They're still packed with nutrients, although you'll want to limit quantity if you have a sensitive urinary tract, apparently. Or just in general. So really, learn from my hopeless optimism and try this recipe with young nettles instead.
Creamed, sautéed nettles
200g nettle leaves
1 large clove of garlic
100g goat’s fromage blanc
Steam your nettle leaves for 5 minutes – throw them into a pan and pour about a centimetre of boiling water over them, then cook until they’re soft and wilted. You want to avoid cooking any large stalks or flowers. Drain, keeping the water for tea if you like, and set aside the cooked nettles to cool for a while.
Finely chop a clove of garlic. Melt a knob of butter in a pan over a medium head and chuck in the garlic to gently fry off. While this is going on, squeeze out and chop your nettles, before tossing them in with the butter and garlic.
Fry the lot off for another minute or so, then turn the heat right down and spoon in the fromage blanc, stirring it in thoroughly. You can substitute goats’ cream if you want a richer dish – cow’s milk fromage frais should also work, but I don’t get along with the stuff, so can’t confirm.
Cook gently until the fromage blanc is warm, and you’re ready to serve. It goes will with a fried egg and mashed or buttery chopped potatoes. Do yourself a favour and break open the egg yolk right over your nettles.


15 ที่เที่ยวราชบุรี เมืองสุดชิค มีดีมากกว่าที่คิด ใกล้แค่เนี๊ยะ 100 กว่าโลเอง! Visit and sample some of their specialty rolls, sushi, sashimi, salads, Nigiri, Don, and อูคูเลเล่ ภาษาอังกฤษ made from the freshest ingredients by their experienced chefs such as Kouen Volcano Roll, Volcano Salmon Roll, Taraba special and Sweet Strawberry Moji. 1, largest, and fastest-growing fitness franchise in Asia and around the world.
7 to experience the unique Anytime Fitness culture of community. We are Opening 24 hours for your convenience! Boots, Thailand’s leading pharmacy-led health and beauty retailer, is part of the Retail Pharmacy International Division of Walgreens Boots Alliance, Inc. Customers are at the heart of our business.
Boots’, with great value our customers love. Top Charoen Optical with more than 50 years of experience in the field of ophthalmology being a renowned specialist for glasses and lenses offer all conditions in order to assist their customers making their choice as to the eyewear they need. Most dishes have nutritious ingredients such as beef, onion, eggs, and rice. Our coffeehouses have become a beacon for coffee lovers everywhere. Why do they insist on Starbucks?
We are passionate purveyors of coffee and everything else that goes with a rewarding coffeehouse experience. People come to Starbucks to chat, meet up or work. Trans-Fat Free Bakery in Thailand, since 2000. Vista Cafe offers organic food, snacks and drinks! Lasagna, Spaghetti, Vegetable juice and Coffee are recommended. Domino’s is the recognized world leader in pizza delivery. There are more than 10,000 branches in 74 countries.
Fuku Japanese Restaurant offers different types of Japanese food such as sashimi, don, rolls and salads. Toro Salmon with apple sauce, cream cheese roll, Avocado roll, and Dragon roll are recommended. Baskin-Robbins is the world’s largest chain of ice cream specialty shops. Xiongqi เปิดให้บริการแล้วที่ I’m Park ชั้น 1! Shoyu Sushi-Izakaya is a Japanese restaurant selling sushi and izakaya with a twist of fusion style.


You’re broke. You finish a grueling gig, and your cut of sales is $15. You and your three bandmates have rumbling stomachs, morale is low, and the only thing open is Taco Bell. You order as much as you can and chow down, only to be greeted with that terrible bloated feeling that is the embodiment of fast food regret… And tomorrow night, you’ll do it all over again.
I hope this blog reaches you before you get to that point, because once you go down the rabbit hole of fast-food-diet on tour, it’s hard to come back from it. Eating like this is discouraged by healthy people everywhere for good reason – because it’s horrible for your stamina and a nightmare for your general well-being. I’m thoroughly convinced that unhealthy food habits on the road are one of the top five reasons why bands get so sick of touring.
Eating out is expensive. Calorie for calorie, groceries are cheap, so even if health isn’t a huge motivator, your budget should be. Of course, you will often get food comps from venues where you perform, but when that comp is really just a discount and the only food available is deep fried, you’ll be able to fall back on something fresh, filling, and affordable.
I know it’s hard to imagine how we can eat better when all we have in our arsenal is a small food stipend and nowhere to cook. I want to offer some tips for preparing your own meals on the road, especially if you don’t transport a kitchenette with you and you’re on a tight budget.
Please note that I’m not a doctor. If you’ve been given medical advice about what to eat, follow it. Your doctor knows your dietary needs best, and I’m just a stranger on the internet. This is not medical advice.
Get a cooler. The best way to transport fresh fruits and veggies is with a little ice and some water-tight Ziploc bags. Depending on how many people you have in your group, you’ll need to adjust the size of your cooler and how much food you bring along.
Below is my list of fresh foods that transport easily, are cost effective, can be stored without too much fuss, and don’t necessarily require cooking.
- Oranges / tangerines / cuties
- Sugar snap peas
- Fresh spinach
- Pro-tip: bring some salad dressing to dip the veggies.
Nuts and dried goods:
- Trail mix
- Granola bars
- Peanut butter
- Bottled water
- V8 juices
- La Croix or other low-sugar sodas
- Bottled coffees or sugar free Red Bull if necessary
What to avoid:
- Sugary sodas: grab a sparkling water instead
- Jerky: high sodium and fat content will make you feel bloated
- Candy bars: avoid excess processed sugars whenever you can
- Cup of noodles and other ramen cups: these high-calorie, low-nutrient foods fill you up, but they really take a toll on your body.
- Fresh meat, eggs, and tofu: coolers are great for veggies and fruits, but temperature fluctuations inside a tour van means you run the risk of spoilage. Canned meats like tuna are probably fine, but I wouldn’t bring along anything that requires consistently cold temperatures.
Get a multi-use cooker. On our first tour, we brought along an Aroma 20 Cup Digital Cooker.
This incredibly versatile little rice cooker can be used to slow cook, steam, and sauté rice and vegetables. Although you’ll get a lot of protein from nuts and broccoli, with a cooker you can include other high iron and protein items like beans and brown rice.
You’ll need a pretty hearty inverter to run a multi-use cooker like the Aroma 20 Cup, but there are also crock pots that are designed to run on your van’s 12V plug, which means you can cook your food as you drive to the gig. Check out this list of one-pot meals that are perfect for a latching crock pot. You can also set up any of these cookers on a hotel room outlet without the fire hazard of an exposed heating element.
Camping stoves are a great alternative to multi-use cookers. Any camping supply store will have little portable propane stoves you can use to cook. You’ll need to supply pots and cooking utensils, but having a freshly prepared meal on a portable gas stove is worth the trouble if you have space. Just don’t use this indoors.
Below is my list of cost-effective foods you can add to the above groceries if you plan on cooking meals on the road.
- Black, pinto, garbanzo, green, and kidney beans
- Hominy or corn
- Coconut milk
- Tomatoes (diced, stewed, etc.)
- Soups and stews
- Rice (brown and white)
- Gallon container of water for cooking
- Potatoes / sweet potatoes
- Your favorite cooking oil (olive oil, peanut oil)
Utensils for cooking:
- Cutting board
- Soap and sponges
Pro-tip: bring a variety of spices, including salt and pepper, to add flavor to your road meals. Many of the slow cooker recipes above can also be made on a camping stove with a pot given patience.
Of course, bringing along all of these supplies requires space, which means you might have to get crafty with your road setup. Most bands should be able to fit a week’s worth of ingredients in a Rubbermaid Tote pretty easily. These totes are about the size of a kick drum but are much more conveniently shaped for stacking. Plop one of these on top of a bass amp and you should be good to go.
Refueling is simple when you’re getting groceries instead of take-out, too. Most cities in the US have 24-hour Walmart stores on the outskirts of town, perfect for those of us living most of our lives after dark. I’ve also visited a variety of farmer’s markets across the country, vegetable stands on roadside stops, and other local grocery stores at normal hours. Whatever your go-to is for getting hold of fresh ingredients, you should be able to find them wherever you go.
I could go into a lot of detail about preparing specific meals and breaking down ingredients for their nutritional value, but I feel like this gives you a good idea of how healthy eating on the road is probably more accessible than you’d think.
As a side note, don’t let the up-front cost of a multi cooker or camp stove deter you from getting one. Someone in the band should consider getting these things just because they’re so useful, both at home and on the road, which means these items pay for themselves over time. When you eat out, you don’t get any return on your investment. If you’re able to get a slow-cooker up front, the return comes back many times over. If no one in the band can supply a slow cooker or camp stove, see if you can borrow one from a parent or a friend.
Did I miss anything? Are there any points you’d like me to cover in the future? Did you find this blog useful? Let me know in the comments!


ROSEMARY GARLIC POTATOES
I had some potatoes and was planning on making a yummy side, but was missing an ingredient. So instead, I decided to try a variation and made these Rosemary Garlic Potatoes! They were SO good! I served them at a birthday dinner for my Dad and everyone got seconds. They were delicious and so, so easy! If you need a go-to and super easy side, make these! You have to at least try them. At this stage in my life, I love recipes that are simple, yet and have a good presentation; this recipe does just that! That’s something my Mom is a pro at! Also, this was served alongside steak and shrimp and the Neal’s Asparagus that was previously posted. It would be a great accompanying dish to almost any meal though: chicken, hamburgers, bbq, sandwiches, etc. Hope all of you like it! Here’s the recipe!
ROSEMARY GARLIC POTATOES p. 403
3-4 medium potatoes, thinly sliced
1 TBS olive oil
3 cloves minced garlic
4 springs fresh rosemary
salt and pepper to taste
In a large bowl, toss all ingredients together except for the rosemary. Place the mixture in a very lightly oiled baking dish. Evenly space the rosemary in the potato mixture. Bake uncovered at 375 degrees for approximately 45 minutes or until the potatoes are fork-tender and golden brown on top.
Variation: Use 9-12 new potatoes cut into quarters. (This is what I did.) Place on a large baking sheet and bake until tender and brown.
“In the morning, O Lord, You hear my voice; in the morning I lay my requests before you and wait in expectation.” Psalm 5:3
You sustain me, Lord.
You are the reason I live.
Teach me how to love like You
And how to freely give.
To order your Taste & See Cookbook, click HERE.


The market starts selling dates as soon as winter arrives, and since they are always in demand, most people view them as one of their favorite wintertime foods since they are not only good for keeping our bodies warm but also have many health benefits. The most appealing food to eat is dates. Consuming dates helps shield our bodies from a wide range of illnesses. We describe its properties here.
It’s said that dates are a veritable gold mine of nutrients, particularly micronutrients. The benefits of eating dates in the winter are well-established, as is the benefit of eating dates soaked in milk at night.
Wintertime is the ideal time for anyone with high blood pressure to start eating at least four dates a day because they are high in potassium and sodium, which help to regulate blood pressure.
In order to help control their diabetes, people with diabetes should begin eating dates as soon as winter arrives, avoid refined sugar, and concentrate solely on dates during this time of year.Due to their extremely low glycemic index, dates can help control blood sugar levels.
Individuals with anemia should consume dates as part of their diet. It denotes a blood shortage and a nutritional deficit in the body. Due to their high iron content, dates provide the body with iron, which is necessary for the body to produce blood. increases blood volume, so those who are anemic should include dates in their diet. Those who eat dates on a daily basis will be cured of their anemia. Additionally, anemia has a high fiber and vitamin C content, both of which are excellent for the body. is
ઉંમર પ્રમાણે bp ચાર્ટ
The majority of people experience seasonal illnesses like the common cold and cough during the winter. Dates help the body produce heat and guard against these kinds of seasonal illnesses. Consequently, four dates should be a part of everyone’s daily diet during the winter. Diseases like anemia and high blood pressure are prevented. In addition, dates are a well-known Ayurvedic remedy, so everyone should include them in their diet and consume them during the winter. Boiling dates in milk and drinking them is also very healthy.
So here very important necessary information has been given about the benefits of eating dates in the body. You are reading this information through our website . https://gettitnow.com/ Thank you for visiting our website regularly for all such very useful information.


Love living in Florida we have tons of strawberries in season right now….so strawberries everything!
What you need, 4 eggs, 1/3c coconut flour, 1 tsp baking soda, 1 scoop protein powder (I used strawberry flavored), 1 c milk, 1 tsp vanilla extract, 1/2 c fresh strawberries diced up, & butter to grease frying pan. Stir together and enjoy!
Morning rituals are important.
They give you a way to start the day on autopilot while the body tries to wake up. My personal MUST have, morning ritual, is Fatty Coffee. I prefer to eat breakfast later in the day, but still fuel my body with these essential heart healthy fats and caffeine.
What you need.
French Press (or some sort of other coffee maker), coffee beans, grinder, kettle.
This particular cup of Breakfast coffee ☕💜 has 2 TBSP Heavy Whipping Cream, 2 TBSP MCT Oil, and 1 Scoop of Collagen (on days where I am not working out I will reduce to 1 TBSP of everything). The nutritional break down: is 44grams of fat, 444 calories, 0 carbs, 0 protein (don’t let those numbers scare you).
What is MCT oil?
It is basically a rich source of medium chain triglycerides (MCT). They consist of 100% capric acid and caprylic acid extracted from Palm fruit. MCTs are instantly converted into energy by the liver, requiring little break down from digestive enzymes and providing long lasting nourishment.


The nitty gritties of your industry.
Not sure how to talk about your food product due to FDA regulations? Have an odd-shaped product that needs the perfect kind of packaging? We can help. You’ve got the great ideas and products — we can help them over the finish line. We’ve been around the block with food packaging, FDA guidelines, food allergy specifications or heck, just getting a food permit in Austin. Give us a call. We would love to help you sleep better at night.


outback steakhouse 'taps' into halal market
assalamu alaikum :)
i come to you with glad tidings, o clones.
this past week my sister referred me to an article in the houston chronicle regarding the halal restaurant business in america. the article discussed that many people were beginning to realize the potentially high profit margin in this sector, with the premise being that many restaraunts were beginning to cater to these needs. thus, the market was finally being "tapped" into. throughout the article, one tidbit jumped out at me:
"One American chain restaurant now offers halal at all its locations.i couldnt find the original article on the chronicle's website, but i was able to find it on the dallas morning news website via google news. the paraghraph pertaining to outback steakhouse can be found near the end of the article. the chicago sun times also briefly mentioned it. if i can, ill scan the chronicle article and post it on here inshallah.
Outback Steakhouse began serving halal lamb, though Muslim customers have to make sure they don't get their vegetables dressed with "seasoned butter," which contains bacon in the seasoning, and avoid the cabernet sauce. The chain's supplier of lamb meat is a New Zealand-based company that follows halal standards because of its large business in the Middle East."
and Allah Almighty knows best.
masalama, your brother in islam


Cousland Community Café
The Cousland community café runs usually on the first Saturday of each month at the Village Hall from 10.30am until 12.30.
Check the timetable below for confirmed dates and times.
Why not pop along one morning for coffee and a chat! Visitors from outside the village are most welcome.
There are bacon rolls, cakes as well as fresh coffee by popular request.
Book swap, local organic produce available to buy and a lot more!
Profits made from the Café go towards the Village Hall.
- 1st Saturday of each month 10.30am to 12.30pm
Future Café dates TBC. Please watch this space! We usually update our Facebook page whenever a café is coming up.


Fun and Easy to Make
Halloween Bug Pasta
Grab the chance to make this tasty Halloween-inspired recipe and create a spooktacular meal for your party guests!
Peakles is excited about Halloween and this year she wants to dress up and have some scary party food! The weather will be cold and we will probably be out and about during the evening as well which means a tired and hungry Peakles. I decided that an unusual way to get her to eat a hot meal with some great ingredients in would be to make some Halloween Bug Pasta. This recipe is packed full of hearty ingredients to offset all those sweets and candies!
We love this dish as it is tasty and yummy as well as having the ‘yuck look at the bugs in this’ factor as we eat!
SPOOKTACULAR Halloween Food Blog Hop
We are thrilled to be taking part in the Halloween Food Blog Hop hosted by Cerys from Rainy Day Mum! Don’t forget to check out some of the great recipes below!
Please note – this is a global blog hop so if the links are not live yet then visit later!
Rainy Day Mum – Slimey Limey Lemonade
Craftulate – Pumpkin Jello Snacks
FSPDT – Spider Cookies for Halloween
Sugar Aunts – Frankenstein Green Smoothie
Kids Craft Room – Spider Pizza
The Mad House – Spider Web Cupcakes
the gingerbread house – Gingerbread ghost biscuits
Adventure in a Box –
Kidz Activities – Worms in Dirt Dessert
Artsy Momma –
Mama.Papa.Bubba. – Frozen Banana Ghost Pops
The Resourceful Mama – Monster Rice Krispies
Play Dough & Popsicles – Pumpkin Cinnamon Rolls
Peakle Pie – Halloween Bug Pasta


Broadbeach Island, Broadbeach QLD
From $463 Per Night
The Star Casino
Enjoy the buzz and experience the trills. With over 70 table games and 1600 machines, there are endless ways to play.
Restaurants & Bars
For a unique dining experience you will be hard pressed to find a better destination than The Star Gold Coast. Whatever the occasion, there is something for everyone. Please note special dining days/times apply over Christmas and New Year.
Nineteen - introducing The Star Gold Coast’s new signature venue, Nineteen at The Star. Prepare for a sensory overload in our world class venue positioned 19 floors above the glittering Gold Coast, with a decadent rooftop restaurant and an uber-chic lounge bar that sweeps over the Pacific Ocean.
Kiyomi - serving a modern, yet distinctly Japanese menu created by Executive Head Chef Chase Kojima, Kiyomi celebrates the experience of shared dining with an exciting food and beverage menu. Open for dinner Monday to Saturday from 5:30pm until late.
Cucina Vivo - drawing on traditional Italian food culture, inspired by the cliff-top restaurants of the Amalfi Coast. Featuring an outdoor terrace overlooking the pool, the menu offers traditional favourites and inspired interpretations of the classics. Open for dinner Tuesday to Sunday from 5:30pm.
M&G Cafe & Bar - a classic cafe with modern styling boasts light meals and snacks as well as more substantial options. Whether it's a quick coffee, or a catch up over cake, or a dinner date M&G is the perfect spot to relax and enjoy good company. Open Sunday to Thursday 6am to 10pm and Friday to Sunday 6am to 1am.
Garden Kitchen & Bar - overlooking lush tropical gardens and lawn area, experience an eclectic mix of contemporary furnishings, cascading greenery and a generous dining area bathed in natural light. Open daily for lunch 12:00pm to 4:00pm and dinner 5:00pm to 10:00pm.
Food Fantasy - one of the best seafood buffets on the Gold Coast offering more than 80 dishes from all over the world including hot and cold selections, roast meats and salads, mouth-watering seafood for dinner every Friday and Saturday night, indulgent desserts plus endless tea, coffee and soft drinks. Kids under 5 years eat free. Open daily for breakfast 6:30am to 10:00am, lunch 11:30am to 2:30pm and dinner 5:30pm to 9:30pm (Sunday to Friday) or 5:00pm to 10:00pm (Saturday).
Imperial at The Star - previously Zen restaurant, Imperial at The Star focuses on highlighting traditional flavours, ingredients and cooking styles from different regions of China. Internationally trained Executive Chef of Asian Cuisine – Chef Song Yao Su has developed the menu drawing from his decades of experience overseas and his flair for combining traditional Mandarin and Cantonese ingredients producing inspired interpretations of Asian classics.
Food Quarter - Food Quarter's fresh coastal palette and open plan design provides a bright and contemporary area that serves as the ideal casual dining space for lunch, dinner, coffee or a midnight snack! Whether you feel like a roast, Eastern cuisines, pizza, or a classic burger and chips - Food Quarter has your tastebuds sorted.
Outdoor Bar - enjoy a drink on the sun-drenched deck overlooking lush tropical gardens and lawns or take it inside to the 13 metre indoor bar. Live music happens on the deck every Friday, Saturday and Sunday.
Atrium Bar - this Gold Coast institution has hosted millions of locals and tourists alike. Offering an extensive selection of cocktails, local and imported beers, wine and spirits plus free live entertainment Tuesday, Friday and Saturday.
Cherry - Enjoy a sumptuous setting and designer drinks along with a signature seasonal cocktail menu crafted by The Star’s highly-talented team of mixologists.The epitome of sophistication and luxe, Cherry features a lavish 22 metre bar in the heart of the action.
Sports Bar - The Star Gold Coast's home of live sports with a huge 162 x 92 inch widescreen TV, heaps of other TVs and TAB facilities so you never miss a minute of the action. Sit back and enjoy the extensive range of local and imported beers, wines and spirits.
Executive Lounge & Floor
Executive Lounge and Floor privileges include VIP express check-in, pressing of two garments upon arrival, complimentary buffet breakfast, refreshments, drinks and canapés, use of the business centre facilities, evening turn down and room refresh and valet parking. Customers must be over 18 years to enter the Executive Lounge. Drinks and canapés served daily between 5.00pm and 7.00pm. The Star Gold Coast practises the responsible service of alcohol.
Check in: 2:00pm
Check out: 11:00am
Parking: Free self parking; valet parking available for a surcharge
Daily: 24 hours
Nearest Airport (Gold Coast): 18km Nearest Beach: 800m Nearest Public Transport: 10m City Centre (Broadbeach Mall): 550m


Food & Beverages
The Grand Society House (Stora Societetshuset) is the classical meeting place at Loka Brunn. This beautiful building from 1912 houses a restaurant and grand lounge. Just as in former days, good food and drink can be enjoyed here after which you can relax by the inviting open fire with a good book, board games or for a chat together with family and friends over a glass of champagne. We also arrange wine tasting to add to your enjoyment.
King Gustav III established the basis for our culinary experiences and to this very day we grow our own herbs and spices in the King's garden dating from the 1700s. As a guest at Loka Brunn, you can expect classical Swedish flavours which have been given an innovative twist. Presentation is also important to us and our produce and raw materials are always of the highest quality. The Spendrup family has also produced beverages for over 300 years, and serves their own assortment of beer, wine, champagne, soft drinks, juice and coffee. We bake all our own bread, and our chefs plan the menus together with our sommeliers for an exquisite culinary experience.


If you would like to see what the food menu is at your local Revolution Bar, just click here. We have menus to suit any sort of party occasion! We will be recommending Restaurant Revolution and MOST DEFINITELY will be back! Report. Helpful. Kellyp1 (Salt Lake City) 5. 0 Dined on August 25, 2018. Choose from over 50 Revolution bars across the UK for the best Xmas party. for the perfect yuletide treat, look no further than the Revolution Christmas menu.
Have yourself a Cuban Christmas at a Revolución de Cuba bar near you. Whether it’s a work Christmas party, Xmas lunch with friends or Christmas party nights out till late, our Christmas parties are renowned for their exotic and tropical vibes. Exotic Christmas party menu to choose from; Christmas party packages of cocktails and spirits. Revolución de Cuba is the authentic Cuban bar experience on your doorstep.
Latin-inspired food, cocktails and Cuban-themed parties. The fiesta starts here! Revolutions West Palm Beach, FL offer great prices on bowling& arcade games as well as a tasty range of food& drink options, perfect for parties& events! Kiki Aranita and Chris Vacca own and operate Poi Dog Philly, a casual counter-service restaurant and food cart in Philadelphia.
“Poi Dog” is a pidgin term that refers to the mixed nature of their hybrid Hawaii-style food. Revolutions West Palm Beach, FL offer great prices on bowling& arcade games as well as a tasty range of food& drink options, perfect for parties& events! 145 reviews of Revolutions At City Place" Revolutions is a bowling place at City Place. I came here with a group of friends. The employees were very accommodating since some of my friends did not come on time.
We had booked two lanes for two. This site is optimized for newer versions of Internet Explorer. Click here to update your browser. to update your browser. Oct 10, 2017. This Christmas, Wahaca, the Mexican market eating restaurant, will be revolutionising Christmas celebrations with the launch of their group. Ever wondered who designed the Revolution Christmas Party Menu? Well you've come to the right place. Diagram Design also provides Poster and Flyer. During the 8th annual Restaurant Week New Orleans, some of the city's best restaurants are embracing diners, specifically locals, who play a vital role in supporting these neighborhood eateries, by offering a memorable meal (or 2 or 3) during this special week at a competitive price point.
The latest Tweets from Revolution Bars (@RevolutionBars). Makers of the party. There's a whole world of cocktails to explore in our new menu!
Which one. home our story menus wine cellar bar r’evolution private dining EVENTS& PROMOTIONS PRESS PHOTO GALLERY LINKS CONTACT DIRECTIONS SUNDAY JAZZ BRUNCH 10: 30 am - 2 pm LUNCH Friday 11: 30 am The Shack Revolution on Instagram;.
Pizza. Cocktails. A rustic, pallet clad restaurant / bar serving pizza, beers and cocktails in a fun loving, social, family. This site is optimized for newer versions of Internet Explorer. Click here to update your browser. to update your browser. Revolution Anderston, Revolutions christmas menu Centre Menu - View the Menu for Revolution Glasgow on Zomato for Delivery, Dine-out or Takeaway, Revolution menu and prices.
Revolution Menu If you would like to see what the food menu is at your local Revolution Bar, just click here. We have menus to suit any sort of party occasion! Press alt + / to open this menu. Facebook. and Ads. Deals& News. Poll. See more of Revolutions Bowling& Lounge on Facebook. Comedy Club inside of Revolutions. Seafood R’evolution’s featured “fish-on-a-plate” program allows guests to select a fish species from the menu offering then, determine the cooking process: wood grilled, sautéed, blackened or á la plancha.
Revolutions Bowl in Philadelphia offers great prices for bowling and arcade games as well as a tasty range of food& drinks, perfect for parties& events! The menu at Restaurant R’evolution boasts not only the chefs’ interpretations of New Orleans classics such as gumbo, jambalaya, shrimp and grits and beignets, but.
Christmas 2018 Party Venues in Cardiff. Avoid the Christmas meltdown nightmare and head to Revolution Cardiff where their dedicated party planners are on hand to. Looking for a Christmas party venue in 2018? Choose from over 50 Revolution bars across the UK for the best Xmas party near you. Whether it's a work Christmas party with all the trimmings, Xmas lunch with friends or Christmas party nights out to remember, we’ve got you covered.
List of revolutions and rebellions. Jump to navigation Jump to search The storming of the Bastille, 14 July 1789. 1919: The Christmas uprising in Montenegro: Montenegrins rebelled against unification of the Kingdom of Montenegro with the Kingdom of Serbia. Banting Christmas Lunch. we’ve got a special Banting Christmas menu for you that even Santa will be envious of.
For the latest Real Meal Revolution news. 95 reviews of Revolution" Having come here several times (solo, date and with friends) I feel I can give an adequate review. Pros- Great beer selection (40 different ones on Tap) with a screen showing all with alco content. Evolution grille is a seasonal restaurant that showcases progressive american cuisine.
We have a unique menu blending traditional classics prepared with contemporary flair~ We use local produce, dairy and meats and believe in fine quality ingredients.


I have no connection to the restaurant industry, but as a regular restaurant eater, I believe I’ve built up enough experience to give my thoughts on what makes a comfortable restaurant experience. From greasy spoon to Michelin star I’ve eaten in a vast selection of eateries showcasing a variety of cuisine from around the world – but not every experience has been an enjoyable one!
When it comes to restaurants, it’s not just about taste (although to receive a Michelin star, it’s all about the food!); its smell, sight, sound and touch too, and after speaking with a variety of my fellow restaurant goer colleagues, we have put together a list of the top requirements that make a top restaurant, whether you’re a restaurant owner or just a regular customer.
The Seating Plan
The seating plan of a restaurant not only sets the scene but also defines the practicality and the privacy of a restaurant experience. It has to make sense to both the diners and the staff because there nothing worse than a bumped chair while you’re slurping your soup, or an obstacle course on your way to the toilet.
For waiting staff, a complicated or compact seating plan could cause issues such as confusion when knowing which tables they are looking after. Also in restaurants where food is delivered on large trays with table stands, a lack of space could lead to accidents which could ultimately have detrimental effects for restaurants businesses. After all, good waiting service is a huge part of the customer service which can lead to positive reviews and repeat custom.
Talking about reviews, one of the most common complaints from restaurant goers is draughts due to poor location of tables near doorways, windows and kitchens, so it’s best to avoid that if possible. Another common complaint is low ceilings, low lighting fixtures and low shelving which are all hazards to the head when close to seating locations.
For many restaurant owners and managers, the seating plan of the restaurant actually requires a lot of thought, as noted by the operations manager at Gidleigh Park, a Michelin star restaurant in Devon who explains on Elite Traveller that they try not to put small tables near large tables as the space would look over powered. So if you are in the restaurant industry, it’s worth doing some research and putting some time into working out these elements to see if it will make a difference to your space and service.
The Restaurant Temperature
Temperature discomfort in restaurants is one of the biggest reasons that a customer’s experience might be compromised and usually it’s an easy issue to solve. A well cooled and ventilated kitchen will allow hot air to escape (and with the right technology this can be recovered for use elsewhere such as heating the water for the kitchen) and temperatures to be regulated; a key necessity for kitchen staff, as explained by my colleague Luke here.
A good quality heating and cooling system that matches the capacity of the restaurant requirements will also help balance temperatures. If the restaurant you work in is big enough you can even zone the indoor air conditioning units so that by the door the temperature can be raised a few degrees on a cold day and by the kitchen temperatures can be lowered during peak hours. Some indoor units even have sensors that can adjust airflow and direction based on the temperature of individual diners, allowing the climate to be controlled automatically.
Another solution which is suitable for many restaurant environments is an air curtain which fits over the front door and regulates the incoming air. These systems are very popular in retail properties, allowing an open door policy without compromising the indoor air temperature. This is ideal for energy efficiency and cost savings, especially if restaurant owners/managers utilise a heat pump air curtain (which is a lot more efficient than a direct electric unit).
The Chairs and Tables
The right size of table and chairs can make a big difference to a comfortable dining experience, especially when a customer walks into a restaurant and doesn’t expect the only options to include bar stools or lounge chairs. Standard dining height is 750mm for a table and 470mm for a chair, anything higher or below that is based as bar height, which creates a causal environment, so always make sure your customer knows what to expect.
Of course the size of tables and chairs should also be based on how many diners can comfortably fit into a restaurant space. Typically each diner will require at least 600mm in width with at least one person’s width between them. This can be increased and decreased depending on the style of the restaurant. In terms of space between tables it has been suggested that tables should have around 700-800mm of space between them, allowing for diners to comfortably walk without nudging chairs, creating a fluid restaurant flow.
The Visual Impact
In an Instagram ruled world, the way your restaurant looks is becoming one of the major pull strategies to attracting diners. Recently cafes like Peggy Porschens and Elan Cafe are filling the feeds of social media due to their attractive designs which typically include a vast array of flowers. But while this isn’t appropriate for 99% of restaurants, having a visual impact, personality and ambience is.
Having a visual element to a restaurant should also go beyond the interior, in fact many people now admit that they choose their food options based on how it looks (another symptom of Instagram now doubt) so having attractive dishes shouldn’t go a miss. A great way to show off the presentation of food is tapping into the Instagram culture by having a restaurant account (something I always search for when going to a new place), then if there isn’t visual menu (I suggest restaurants include a QR code on menus) customers can see just how their choices will look.
Talking about menus, if you’ve ever been a fan of Gordon Ramsey’s Kitchen Nightmares, one of the most common mistakes that restaurants make which aids in driving business away, is having a complicated and large menu. A short, concise and well-presented menu makes things easier for staff and easier for us diners.
I mentioned ambience in the previous paragraph but it deserves a lot more attention than just one sentence. Ambience is what can set a restaurant apart from another and keep customers returning for years to come. Charismatic staff, calming music – or music that matches the environment (think Nandos and their Portuguese tunes) and a nice smell all provide a well-rounded feeling. Great ambience also means diners won’t be in a rush to head off when the food has been eaten which is likely to increase the bar bill!
Other important elements relating to ambience are lighting, décor and colour and these should all reflect the brand that the restaurant is representing. Some of my and my colleague’s favourite restaurants in terms of ambience include:
- Sketch (suggested by me) – A restaurant in London which has ambience down to a tee. With a variety of different themed rooms, the interior, the staff, the food and even the toilets represent a Wes Anderson style dreamland.
- The Ham Yard (suggested by my colleague Sharon) – This restaurant and bar is part of the Ham Yard Hotel, also in London. It not only has a wonderful and sophisticated ambience but also uses the finest seasonal ingredients, and has pretty good cocktails too!
- Midsummer House (suggested by my colleague Russell) – This Michelin star restaurant is located in Cambridge and is an extremely fine dining experience with impeccable service levels and an ambience to match.
- Vertigo and Moon Bar (suggested by my colleague Martin) – This alfresco masterpiece is located 61 storeys high on top of the Banyan Tree hotel in Bangkok. Best enjoyed at night, the lighting is low, the food is premium and the view is jaw dropping.
- Mabruk Mediterranean (suggested by my colleague Janvi) – This casual, low seating restaurant is located in the Sahara Star hotel in Mumbai. The seating is widely spaced as the restaurant fills a very large space in the centre dome of the hotel. The visual impact of the restaurant includes palm trees and lagoon with a ‘real life’ mermaid!


The Third Monday in Lent
“Cut the air miles. Don’t consume any food that you know has been imported by plane (apart from Fairtrade products).”
I thought it would be fun — or at least enlightening — to figure out where my food comes from. I don’t actually know how to tell if something was shipped in by air versus boat, truck, or rail. But the general idea from the folks at The Carbon Fast seems to be to eat locally. I’m game: I’m going to try to go all day eating only locally produced food. I’ll “live blog” the results at breakfast, lunch, and dinner.
Today’s mitzvah: Do you know where your food comes from? Consider investigating and trying a day of eating locally.


5 foods that are good for your eyes
As you get older, you become more likely to develop certain age-related eye conditions. However, eating a nutrient-rich diet can prevent or mitigate changes to your vision. Here are some foods that are believed to be good for your eyes.
1. Nuts and seeds
Chia seeds and walnuts contain omega-3 fatty acids and vitamin E. These nutrients help protect your eyes from inflammation and decrease the risk of elevated eye pressure and glaucoma.
2. Citrus fruits
Grapefruits, oranges and lemons are high in vitamin C, which helps strengthen the blood vessels in your eyes and reduces your risk of developing cataracts.
3. Leafy greens
Lettuce, spinach and kale are high in lutein and zeaxanthin, two antioxidants that can help protect against age-related macular degeneration and cataracts.
Salmon, mackerel and sea bass contain DHA and EPA, two fatty acids that help keep the retina healthy.
5. Orange vegetables
Sweet potatoes and carrots are rich in beta carotene, which helps keep the surface of your eyes hydrated and healthy. It also reduces oxidative stress caused by blue and UV lights.
Your vision and eye health affect your physical and mental well-being. Consequently, taking good care of your eyes is a key component of living a long and healthy life.


Healthy Wholesome Lunches for Kids
HORMEL FOODS SHARES TOP 10 LUNCH BOX HACKS FOR
Do your lunches run out of steam a week or two into the school year? If so, you’re not alone. We quickly learn when our children are pleased with the lunches we’ve packed.
When my oldest son was a high school sophomore, a squirrel gave away my son’s deep, dark lunch secret. He (the squirrel) emerged from under our deck with a full bologna sandwich in its mouth. Apparently, my son chucked the sandwich under the deck upon his return from school. The squirrel was quite pleased with his afternoon snack, but I was not.
Create Simple, Wholesome Lunches
Tanya Rodriguez, Hormel Foods cultural anthropologist, said consumers frequently ask her for simple, wholesome lunch ideas.
“I spend a lot of time inside the homes of families all over the country,” Rodriguez said.
Her list of hacks will not only make lunch fun for kids. Even the youngest and pickiest palettes will appreciate tasting a new variety of foods and flavors.
As kids across the country start heading back to school for the upcoming school year, Hormel Foods Corporation (NYSE: HRL), is providing its top “lunch box hacks” of the year to help simplify weekly school lunch and snack time preparation, all while adding some fun surprises when students open their lunch bags. As a travel writer, these ideas are also perfect for feeding your children’s hunger pangs while traveling.
The following list of “lunchbox hacks” has been tested by the company’s culinary experts who developed these fun and stress-free lunches using tasty options.
Lunch Box Hacks
- Use a paper straw for a fun twist on a sandwich. Cut meat, cheese, and bread into fun shapes with cookie cutters and slide the shapes onto the straw.
- Use waffles, pancakes or bagels instead of bread for a nice change of pace.
- Use a frozen Wholly Guacamole® mini as an ice pack to keep your lunch cold. It will be thawed by lunchtime and you can dip your veggies or chips in the guacamole.
- Cut large CHI-CHI’S® flour tortillas with a small cookie cutter round to make mini tacos and then use silicone muffin liners to create a build your own taco bar.
- Place guacamole, salsa or peanut butter in the bottom of a jar, add veggies and cover with jar lid to save on containers.
- For PB&J sandwiches, put the peanut butter on both slices of bread. It keeps the jelly from seeping into the bread of the sandwich and getting soggy by lunchtime. Or for a fun twist on the PB&J, check out the new SKIPPY® P.B. Fruit Bites.
- Use muffin liners to keep foods separate in lunch boxes. Silicone muffin liners work especially well.
- Wrap a cheese stick with meat and a tortilla then slice it for a new twist on a sandwich.
- Build a salad in a disposable beverage glass. Place a fork through the cut out in the lid for a salad on the go.
- Write secret messages on bananas. Use a toothpick to write the message like I heart U or U R Beautiful or U R GR8.
What’s great about these lunchbox hacks is parents and kids can prepare the lunches together with everyday items found in most homes and add a wide variety of Hormel Foods brands to the mix.
ABOUT HORMEL FOODS — Inspired People. Inspired Food.™
Hormel Foods Corporation is a global branded food company based in Austin, Minn. The company has over $9 billion in annual revenues across more than 80 countries worldwide and its brands include these well-known names: SKIPPY®, SPAM®, Hormel® Natural Choice®, Applegate®, Justin’s®, Wholly Guacamole®, Hormel® Black Label®, Columbus ®. Hormel is a member of the S&P 500 Index and the S&P 500 Dividend Aristocrats and was named one of “The 100 Best Corporate Citizens” by Corporate Responsibility Magazine for the 10th year in a row. Numerous other awards and accolades for its corporate responsibility and community service efforts reflect the company’s commitment to producing quality foods. In 2016, Hormel celebrated its 125th anniversary and announced its new vision for the future — Inspired People. Inspired Food.™ — focusing on its legacy of innovation. For more information, visit www.hormelfoods.com.


Production systems are exacerbating climate change and biodiversity loss, and also failing to make diverse, healthy and nutritious food accessible to all. With global demand for carbon-intensive foods such as beef and dairy on the rise, and food production accounting for over 25% of global greenhouse gas emissions, it is imperative that we transform our entire food system.
As a champion for change, the Katapult Food Accelerator will support entrepreneurs developing the technological solutions that will create future food systems offering sustainable, nutritious food. The accelerator will take a holistic approach, leveraging the power of community, investment and social change values to help impact start-ups to scale with purpose at the core of their business models.
This is the first step in The Conduit and Katapult’s collaboration aimed at driving systemic change and building a strong ecosystem that supports entrepreneurship, innovation and impact investment.
Learn more in our interview to Alison Fort, Impact Partner at Katapult, for The Conduit Insights.


Because of its popular application in a variety of industries, compressed air is often referred to as “the fourth utility.” In the food and beverage industry, air compressors are extremely useful because they provide a safe and effective method for packaging and manufacturing. Air compressors can help streamline food and beverage production by doing everything from peeling vegetables to regularly filling pastries.
Contact: A contact system is described as compressed air that comes into direct contact with food items. To ensure food safety, this compressed air must be adequately purified and filtered. It’s also important to keep the dewpoint of contact compressed air at the right level to avoid microbial growth. The British Compressed Air Society recommends a pressure in their Compressed Air Best Practice Guideline.
Non-Contact High-Risk: A non-contact high-risk device is one that uses compressed air in the manufacturing process but does not come into direct contact with food items. This is a non-contact high-risk device as compressed air is used to produce packaging that will later come into contact with the food product.
Low-Risk Non-Contact: Compressed air should not come into direct contact with food items or food contact surfaces in some cases. Compressed air is used to operate engines, control valves, air motors, and other pneumatic devices in pneumatic systems.


ALOEVERA JUICE (PLAIN) - 1000ML
Aloe Vera Juice with pulp condenses the magical benefits of this herb into a healthy, herbal and wholesome drink. It boosts immunity, builds a healthy digestive system and gives relief from constipation. Reduces fat and tones your body. It protects your liver. Alleviates skin allergies. Aloevera Juice is 100% pure, natural & free from any synthetic flavour colour. It contains several vitamins and minerals that your body needs for its good nutrition.
Price : ₹460.00/-
ADD TO CART


While researching upcoming holidays for a client, I excitedly discovered that October is National Pizza Month. Pizza is my favorite food – when nothing else sounds good, pizza is my go-to. So when I told my boyfriend, Drew, about the month-long holiday, he said exactly what I had been thinking: “We should do 31 days of pizza!”
After taking recommendations from friends, family, and Google, we began our pizza challenge October 1. I hate toppings on my pizza, so I order cheese everywhere we go, and for consistency Drew is sticking with bacon & green peppers. Below is the recap of everywhere we ate in our first week.
And to all of those who’ve asked: no, we’re not sick of pizza yet!
October 1: Pizzeria Locale (Kenwood)
Katie’s Rating: 6.8
Drew’s Rating: 6.2
I was afraid to go too high on the first night, but so far this one is my favorite so far. It was similar to the traditional wood-fired pizza style, but without the overwhelming char flavor. I also enjoy thicker, fluffier crust, so I was hesitant about a wood-fired, but Pizzeria Locale delivered. It actually reminded me of the pizza I had in Venice:
Drew was disappointed that they didn’t have bacon – not a great start for the topping consistency. He also isn’t a huge fan of red sauce, but especially when it’s got a heavy tomato flavor, like Pizzeria Locale’s did. I normally don’t like that flavor either, but for me, it worked on this pizza.
October 2: Italianette (Deer Park)
Katie’s Rating: 5.2
Drew’s Rating: 6.8
This was one of Drew’s favorites for the week. I have to admit, I had low expectations going into this one. It’s what’s served at Madeira High School athletic events, so I’ve had it quite a few times, but not when it’s fresh. It ended up beating my expectations and I probably should’ve ranked it higher. The more pizza I eat, the better this pizza looks.
October 3: Westshore (Mason)
Katie’s Rating: 3.6
Drew’s Rating: 4.3
Westshore was an interesting place – an oddly shaped section of a strip mall with a bit of a thrown together 90s sports bar feel. We made a rookie mistake and went by-the-slice instead of ordering a whole fresh pizza – it tasted like leftover pizza from the day before that was too crispy from re-heating it in the oven too long.
October 4: Blaze (Mason)
Katie’s Rating: 5.0
Drew’s Rating: 6.2
This is one of those times when I know I should’ve ranked Italianette higher. Blaze is probably a fun place if you like really wacky flavor combinations because it’s rapid-fire and totally customizable, but for someone who just likes cheese, it was just okay. I got the thicker crust option and it seemed like they just stacked two normal crusts on top of each other because the bottom of the pizza literally separated and fell off as I was eating the pieces. I did appreciate the s’more pies though – two cookies sandwiching chocolate and marshmallow – which they warm up in the rapid-fire oven along with your pizza.
October 5: Victory Lane (Monroe)
Katie’s Rating: 5.7
Drew’s Rating: 6.8
This night we experimented with a carryout option in Monroe since we were already up that way for an event. We forgot to call ahead, but it only took them a few minutes to make, which was appreciated. It was loaded with cheese and the sauce was just right, I just wish it had a bit more crust to it at the back. I am a crust Nazi, as Drew says. They also included garlic butter sauce that rivaled Papa John’s, so I was still a happy camper. Overall, it’s a nice little hole-in-the-wall place that’s only open 4-10pm.
October 6: Fratelli’s (West Chester)
Katie’s Rating: 6.1
Drew’s Rating: 6.4
We were both really looking forward to this and it was a cool environment (minus the Yankees fans). The pizza was good, but the sauce was really strange. It was heavy tomato flavor but also some kind of other sweetness I just couldn’t put my finger on – like they had put a jar of spaghetti sauce on the pizza or something.
October 7: Rudino’s (Montgomery)
Katie’s Rating: 7.2
Drew’s Rating: 7.5
Rudino’s has a bit of an unfair advantage, because we’re regulars there, but it really was some of the best pizza of the week. The sauce is darker which we prefer and they have great cheese. They usually put the toppings all the way to the edge, but they left more crust exposed this time so my crust expectations were better met. And of course we love the atmosphere and the people.
So that wraps up week one! Follow us every day on social media, and stay tuned for week two, featuring places like Roc-a-Fellas, A Tavola, Goodfellas, and more.


Since 1997, Damon and Barbara LaJune have nurtured a tradition of togetherness through the LaJune Community Lunch. What began as a humble gathering to foster new connections and nurture old friendships has blossomed into a beloved community institution.
From its humble beginnings with just five attendees enjoying a Thanksgiving feast, the monthly luncheon has grown to accommodate up to 130 guests. Today, everyone is welcome to join us at the Harstine Island Community Hall for a delicious homemade meal and warm camaraderie.
While the cost of lunch has increased to $5 due to rising food expenses, generous contributions from the community help keep prices accessible for all. Volunteers lovingly prepare hearty meals every month, typically on the third Wednesday following the Community Club meeting.
Join us in continuing this cherished tradition! Sign up for our email list to receive monthly notifications of the menu and date. Whether you dine in or opt for takeout, each meal includes coffee or tea, a delectable main course, fresh vegetables or salad, and a delightful dessert.
Come be part of our community tapestry at the LaJune Community Lunch – where every meal is a celebration of connection and friendship.