Learn the importance of clean food and why people on a spiritual path are often vegetarian.
It is so beautiful here in Spring at the Cooranbong Ashram. Jasmine, magnolias, azaleas and freesias are blooming in profusion. Much work has been going on in the garden by the amazing Vedanta Dev and his green thumbed team of merry men and women. Lantana has been cleared, new garden beds and various spring flowers are popping up, and our alfresco café is sun drenched, warm and wonderful.
Speaking of the café and the subject of food in general, I thought it would be good for us all to remember why our Ashram is vegetarian. Vegetarian food is lighter and energetically cleaner than meat based foods. Meat based foods includes anything that had eyes, so that includes fish and chicken.
We come to the ashram to learn about our spirit, to find love and deep Divine connectivity. Ingesting light, clean food is beneficial to that intention.
Eating meat can be demonstrated to stir up more emotions, chiefly anger. This is particularly so with red meat consumption. This subtle but real energetic effect is yet another reason that we try not to eat red meat at all on this path.
Eating meat can interfere with the intense flow of energy that our spiritual practices create, so that it is like two streams of energy that are incompatible, one from meat and one from spirit
I have known people to become quite unwell from mixing the two. At certain stages in our spiritual development, it is important to practice vegetarianism.
The aspect of compassion to all life is also important to remember. A vegetarian diet is a way of respecting the rest of the animal kingdom with whom we share the planet.
We would really appreciate it if everyone could remember to keep our ashram vegetarian. This means, please do not bring any kind of meat onto the premises. Naturally, drugs and alcohol are also prohibited, because we are trying to expand our consciousness in an entirely natural and wholesome way.
While we are not judgmental of people whose habits are different to ours, and while some might eat meat from time to time elsewhere when not on retreat or not doing intensive spiritual training, the ashram is not the place for any kind of meat consumption. Thank you so much for your kind consideration and cooperation on this matter.
Many blessings, much love, and we look forward to seeing you soon.
Namaste, Om Shanti
Our Ashram has now moved to 213 Martinsville Road, Cooranbong and will re-open after Covid.


As part of our half-board service, our guests enjoy a 5-course menu every night. Following the soup, we’ll serve a delicious starter followed by a salad buffet and your choice of a meat/fish or vegetarian dish. We’ll then round off proceedings with a delicious homemade dessert. With reservations, external guests are also welcome to enjoy food from our à la carte menu.
What does half board include?
- Breakfast buffet with coffee of your choice, fresh juices, various breads, cheeses, smoked ham, sliced hams and meat varieties as well as freshly cut fruit, muesli, a separate egg menu – always served fresh
- In the afternoon, you can enjoy a variety of cakes made according to traditional recipes, e.g. apricot or plum, cherry, or buckwheat cakes...
- During the evening, savour our soup, starter, salad buffet, meat/fish or vegetarian main as well as a dessert
- Weekly cheese buffet with regional and international specialities, composed with love by our cheese sommelier Sandra
Upon request, we would be happy to prepare food according to your special dietary requirements or intolerances. Let us know about your personal needs and preferences!
Our wine & cheese sommelier recommends ...
Simply ask Sandra ...
... which cheese she recommends with a good glass of wine. To the delight of our guests, our professional wine & cheese sommelier has a trained eye for recommending the right taste combinations. Her special focus is Austrian wines. Her recommendations and keen intuition delights and surprises even seasoned wine lovers. International and local schnapps varieties from the Arlberg region round off our delicious range. Sandra is especially fond of composing her weekly cheese buffet, which artfully combines the tastes of Vorarlberg, Tyrol and international cheese varieties.


Camping doesn’t mean you have to survive on trail mix alone. There is a whole world of camping BBQs that allow you to up your outdoor cooking game and enjoy great tasting meals. At Outdoria, we have a range of options for those who prefer to bring their own barbecue, or even cook over their freshly made campfire.
Gas BBQs are a great option for any outdoor chef as they allow you to cook many home-style meals anywhere. From grilling freshly-caught fish to cooking bacon and eggs for breakfast, a portable gas BBQ is a great asset to any camper. Gas BBQs are fueled by propane tanks found at all good petrol stations, meaning that refilling is as simple as a quick trip to civilisation and back.
Fire BBQs provide a more natural culinary experience by using folding grill plates to cook your food over an open campfire. Fire barbecues only require wood to fuel the fire and don’t need propane tanks or other external sources to operate. Once you have finished cooking, packing up for fire BBQ is as simple letting it cool then folding it up.
To cook your perfect camping meal, you need more than just a great barbecue. Bringing high quality barbecue utensils means you will be able to flip, cut and serve your steak, fish, chicken or tofu burgers to perfection.


This post is in association with Arla’s Choose Goodness campaign. With just a few minutes to spare you can start your morning right with a proper breakfast – just like these breakfast tacos!
TACOS! I. Love. Tacos. You will all be aware by now how much my heart yearns for Mexican inspired food at most hours of the day. As well as cooking it almost every week at home, we even took a detour on the metro when we were in Japan to stop off at Taco Bell. I am so sorry, Japan.
Most weekend mornings in the kitchen at casa del Doughballs is spent making some variation of the following recipe. There is nothing better than beginning the day with a belly full of tacos, amirite?
Arla’s Choose Goodness campaign is all about setting you up good and proper for the day with a hearty breakfast. In as little as ten minutes you can rustle something up to satiate your appetite. Find out more about the campaign and plenty of delicious recipes on their website.
These breakfast tacos are immensely satisfying, plus they are packed full of veg for your five a day, with a crispy fried egg for a bit o’ protein. I like to make a couple more than I need so I can wrap them up and take them for lunch, too!
I’m not going to fib, these are a bit more complex than pouring cereal into a bowl and hastily shoving it down your neck before you leave the house. But with a bit of forward planning and prep, you can whip these up in no time at all.
Breakfast Tacos Recipe
You will need:
– Small, soft taco wraps (I used Mission, available from most supermarkets)
– Taco Seasoning (or make your own)
– Spring Onions
– Arla LactoFree Grated Mature Cheddar
– Refried Beans (optional, but they are delicious)
– Hot Sauce (optional)
Chop the peppers into thin strips and fry in a little oil with the taco seasoning. I got mine from a well-known high street Danish shop with an animal’s name (tres cryptique), but you can just as easily make your own – most taco spice blends are a variation on ground cumin, coriander, oregano, paprika, garlic and chilli. Play around with quantities until you find a blend you like, or if you want to stick to just one, I would use ground cumin. It makes everything taste earthy, spicy and delicious.
The peppers can be made in advance for this recipe and refrigerated if you are short on time. Alternatively, you could always use the roasted red peppers you find in jars, as they would work just as well.
Warm a couple of taco tortillas on a skillet or in the microwave until they are soft and pliable. Heat the refried beans if you’re using them either on the hob or in the microwave (be sure to stir them regularly), and spread a generous amount on your taco shells.
Add a layer of spinach on top of the beans. Meanwhile, fry a couple of eggs in a little oil in a frying pan to your liking. I like mine crisp around the edges and ‘over easy’, as those Americans like to say.
Top your breakfast tacos with your fried spiced peppers, followed by a crispy fried egg.
Now it’s time for toppings! I like to add spring onions and fresh sliced chillies for a bit of crunch and heat, plus plenty of hot sauce. Grated cheese is an absolute must, as it takes these tacos to the next flavour dimension.
… and in no time at all, you’ve got a blimmin’ FEAST on your hands!
If you’re not quite convinced yet, I seriously urge you to give this one a go. Play around with the recipe – add bacon, avocado, tomatoes, or whatever your little heart desires. Go nuts. Fill the tortillas with nothing but cheese and beans if you like. They are completely open to interpretation!
This post is in association with Arla, as part of their Choose Goodness campaign.


We have put away the toaster and unplugged our microwave and mixer. This week is scratch week! Which means that I need to make all of our meals from scratch; no canned sauces, no store bought salad dressings, and defiantly no frozen meals. The hardest part for us has been the lack of our microwave. Having to heat everything up on the stove just takes so long! This is great prep for living on the mission field some day soon. I’ll fill you in on all the kitchen disasters later!


VACUUM INSULATION TECHNOLOGY (WITH COPPER LINING):How do you improve upon a Double-Walled, Vacuum Insulated Food Thermos? Simple. Add an Interior Copper Lining. This advanced design technology helps improves the Thermal Insulation in our Bklyn Bento Food Jars. Keeping your hot food and beverages hotter longer… while keeping your cold food and beverages icy cold for hours.
SAY AHHH...(WITH A NICE WIDE MOUTH):We designed our Food Jar with a wide mouth. This makes it easy to fill, eat, and clean.
ECO-FRIENDLY:Ditch those disposable to-go containers for good! (and, it's BPA Free).
DON'T SWEAT THE SMALL STUFF:Our Copper Lined, Double-Walled lunch box will not transfer heat or cold to the outer walls. That means your Bklyn Bento thermos never feels hot or cold while holding in your hands. This also means no condensation or sweat will build up on this food container; keeping the inside of your travel bag nice and dry.
100% LEAK-PROOF:In response to our Bklyn Bento customers who have been asking us to make a well-designed 100% leak-proof food container… here you go :) This metal food jar is the perfect mate for our Bklyn Bento Box. This is perfect for homemade soups, stews, mac & cheese, iced or hot coffee.


Wicked Wednesday: Boozy Vanilla Coffee
We enjoy a little coffee or espresso after dinner, and we definitely enjoy it with a little something #Wicked. For this #WickedWednesday we've added our Vanilla Bean ice cream to this Boozy Coffee to add sweetness and a smooth finish. We hope you love it as much as we did!
Be sure to tag us @fourallicecream if you make this one ;)
What you need:
- 1 scoop Vanilla Bean Ice Cream
- 4-4 oz freshly brewed coffee (or one espresso)
- 1 shot brandy (did you know brandy is sometimes used as an after-dinner digestif? All the more reason to enjoy after dinner!)
- 1 orange peel
- Pour shot of brandy into hot coffee.
- Lightly burn orange peel with lighter (careful not burn your fingers)
- Add peel to coffee and stir - this will release the oils into the drink to flavour your yummy coffee
- Add 1 scoop of Vanilla Bean ice cream to top
- Enjoy right away!


Sure, it’s tempting just to park yourself on a lounge chair and just gaze at your burgeoning garden. But with a little extra effort, you can get more out of your late-summer garden.
Here are seven ways to make the most of your August garden.
1. January herbs. Take the time to pluck some choice herbs and store them for the winter. On the day of a January blizzard, you’ll be able to whip up some pesto that will give you a taste of summer and remind you of the better weather to come. You can freeze or dehydrate herbs. Find tips here:
2. Instant gratification. If you’re looking for some instant gratification, consider planting some easy-to-grow vegetables, such as mesclun lettuce and radishes, in containers. They’re a cinch to plant, they’re low maintenance, and you can harvest them before it gets cold.
3. Bumper crops. Gardeners are always anxious to hand off their overload of zucchini. Plan ahead by finding great ways to use the surplus. Recipes abound for breads, salads, pasta toppings. And don’t forget about saving it for later (ponder that January snowstorm again) by freezing or canning it. Here are spots for recipes:
4. Share the bounty. Donate excess produce to local food pantries. Find nearby pantries that accept vegetables.
5. Gleaning. Consider getting a group together to do some gleaning or join an existing group. Gleaners volunteer to pick and distribute produce that would otherwise rot on the vine. Learn more here:
6. Harvest your seeds. Especially if you’ve enjoyed some particularly tasty tomatoes or vegetable, pluck and save the seeds for next year. Learn how here:
7. Meals in a jar. Enjoy your bounty in a creative way by jumping on the meals in a jar trend. You basically layer fresh ingredients in a Mason jar and tote them to school and work. Or you can go the canning route for longer-term storage.
Either way, you’re eliminating plastic, reusing glass, and the lunch fare looks pretty enticing. For recipes and info, see:


Dave’s Pet Food combines good quality and low cost for pet owners looking for healthy but affordable food options for their cats and dogs. Our formulas were developed by a world-famous nutritionist to be wholesome and delicious. They come in a wide range of flavors your pets will love. We also have special food products for pets with varied health conditions.
Some cats and dogs may require special diets to match their lifestyle or medical condition. If your pet experiences certain symptoms or the vet diagnoses them with a health condition, our food products will help your furry pal continue eating delicious and healthy food throughout the treatment. The health conditions may include:
Your dog can eat the same food for years before showing signs of allergies, most of which come from protein or carbohydrates. Our grain-free chicken meal dry dog food is free of carbohydrates, artificial colors and flavors, beef, corn, and soy for extremely sensitive allergies.
Overweight pets are the result of eating too much and exercising too little, which can lead to more serious health conditions. Apart from monitoring your dog or cat’s daily activity, you will benefit from giving them our products to help them get back to a healthy weight. For chubby dogs, our 95% Premium Meat canned dog food is grain free and contains fewer carbohydrates.
Some pets have sensitive stomachs and find it difficult to digest certain food items. Our Dave’s Delicate Dinners contain no wheat or gluten and are formulated with bland ingredients that are easier to digest.
Cats are natural carnivores and cannot digest carbohydrates in their body, increasing the risk of diabetes. To help reduce the carbs your cat eats, why not try our 95% Premium Meat canned cat food? It is free of grain, corn, cereal, gluten, and wheat and is available in multiple flavors.
Dave’s Pet Food can also help pets with various lifestyles. Our restricted diet catalog offers food low in magnesium, phosphorus, and protein for intermittent feeding. For older and less active dogs, our Naturally Healthy™ Senior Dog Food makes food easier to digest.
We provide these products at reasonable prices. Healthy and delicious pet food does not have to be expensive; your pets can still eat well while you get the best value for your money. Browse through our products today to find one that best suits your pet’s condition.
You can order our products online from our retail partners, or from over 1,600 local pet stores across the United States. Click here to find a pet store within your area. Be sure to call your store first to check if they carry the product you need.


Sunday, October 07, 2018, 6:00 PM - 7:30 PM
Location: Lake Grove Presbyterian Church, 4040 Sunset Drive, Lake Oswego, OR US 97035
Simple Meal returns October 7th after the Sunday evening service. Please join us for a fun meal of tacos and chips and salsa. You are welcome to bring a salad or dessert to share, or just bring yourself and enjoy the meal and fellowship.


Cheese abomasal Cheddar Cossack of 45% of fa
- Customer pickup,
- In detail
Structure: the natural product made of cow's whole, skim milk with addition of bacterial ferments and chloride calcium.
Period of storage: aged cheese at t ° from -2 °C to 2 °C and humidity of air of 80-85% - 30 days, fresh cheese at t ° from 0 °C to 6 °C - 20 days.
- Head weight: 0,5 kg
- The number of pieces in a box: 24
- Mass fraction of fat in solid: 45%
- GOST: TU B 15.5-21658366.009-2002
- Power value of 100 g: 300 Kcal
- Nutrition value of 100 g: proteins - 23 g, fats - 23,5g


Based near Chelmsford, we feed food which would otherwise go to landfill to the larvae of the Black Soldier Fly (Hermetia Illucens). The larvae are used for protein and their frass (poop!) is used as a soil improver.
We help businesses to reduce their waste costs by collecting food before it is sent unnecessarily to landfill or incinerated. Food sources we collect include fruit, vegetables, spent brewery grains, unsold bakery goods, and coffee grounds.
Quite simply, we believe we need to work towards a more sustainable world and one of the best ways to do that is by reducing waste.
This amazing little insect is just helping us to do our bit!


Peanut Butter & Co. is a quaint little restaurant in the West Village that serves—as you may have guessed—variants on the peanut butter sandwich, and nothing but.
In addition to the more traditional peanut butter sandwiches (such as and jelly, or and marshmallow Fluff, for instance) the daring may also try such unusual sandwiches as the peanut butter BLT or their spicy peanut butter and grilled chicken sandwich. And yes, they do offer “The Elvis,” which is a grilled peanut butter sandwich with bananas and honey, just the way The King loved it. Bacon is optional!
The atmosphere is comfortable. It’s small, seating a dozen or so customers at the most, with sparse decorations, consisting mainly of vintage advertisements for, naturally, peanut butter and milk.
Peanut Butter & Co. also sells jars of its own brand of peanut butter, with lots of interesting flavors, including Dark Chocolate Dreams, Mighty Maple, and The Heat is On, a particularly spicy variety.
The prices are a bit high considering they are, after all, selling peanut butter sandwiches, but if you’re a peanut butter fanatic you cannot afford to miss Peanut Butter & Co.
Visit Peanut Butter & Co. at 122 West 3rd St. (between Macdougal Ave. and 6th Ave.), or online at ilovepeanutbutter.com.
Photo by Uri Baruchin on Flickr.


In a surprising move that has the fast-food world buzzing, Subway has announced a major shakeup in its beverage lineup, marking the end of an era with Coca-Cola and the beginning of a fizzy new partnership with PepsiCo. This significant shift in alliances not only signals a new direction for the sandwich giant but also stirs the pot in the long-standing rivalry between two beverage behemoths.
Subway: The End of a Two-Decade Relationship
For over 20 years, Coca-Cola has been the go-to drink option at Subway, offering a familiar taste of comfort with every sip. Classics like Dasani water, Diet Coke, Sprite, and Fanta have been staples alongside the chain’s diverse sandwich selection. However, all good things must come to an end.
By January 1, 2025, Subway fans will bid farewell to these beloved beverages as the chain transitions to its new drink supplier, PepsiCo.
A New Beverage Era Begins
PepsiCo, a name synonymous with iconic drinks such as Pepsi, Mountain Dew, Tropicana, Aquafina, and Gatorade, is set to take over Subway’s beverage services in a landmark 10-year agreement. This partnership is not just about quenching thirst; it’s a strategic move that aligns with the food joint’s broader vision.
The chain is also strengthening its collaboration with Frito-Lay, a subsidiary of PepsiCo, to offer a comprehensive snack and beverage portfolio under one roof through 2030.
“It is a win-win for everyone, as it brings a delicious suite of beverage and snack choices to our guests, driving additional consideration of these menu items, while also providing cost-effective, streamlined solutions to our franchisees.” – Doug Fry, President of the food joint, North America.
A Journey of Transformation
Subway’s pivot to PepsiCo is part of its ambitious “multiyear transformation journey” initiated in 2021. The brand has been on a relentless quest to revamp its menu, introducing innovative offerings like Subway Sidekicks—a series of 12-inch snacks featuring a footlong chocolate chip cookie, a churro, and Auntie Anne’s Pretzel.
Additionally, the renowned sandwich company has recently upped its game with “freshly sliced meats” and four new deli-style sandwiches, further diversifying its culinary repertoire.
Subway is breaking up with these popular drink brands https://t.co/d1HnEqbv7o
— TheStreet (@TheStreet) March 20, 2024
The Fizz Behind the Strategy
The strategic move to PepsiCo isn’t just about changing drink options; it’s a testament to Subway’s agility and commitment to offering an enhanced dining experience. The decision reflects broader trends in the fast-food industry, where adaptability and innovation are key to staying relevant and competitive.
The food joint company’s decision comes at a pivotal moment, following a Jefferies analyst’s note highlighting PepsiCo’s significant growth due to “hefty investments over the last half-decade.” The last time PepsiCo managed to edge out Coca-Cola in market value was in 2006, marking a dramatic chapter in their century-old rivalry.
A Toast to New Beginnings
As Subway fans prepare to say goodbye to Coca-Cola beverages, the anticipation for PepsiCo’s lineup grows. This transition is more than just a change of drinks; it’s a bold step toward the future, promising a refreshing new twist to the Subway experience.
With innovative menu additions and a renewed focus on quality and variety, the company is poised to captivate palates and foster new dining traditions.
In the dynamic world of fast food, Subway’s strategic pivot underscores the importance of evolution and partnership. As the Subway-PepsiCo era dawns, it heralds a promising horizon for the beloved sandwich chain, one filled with exciting possibilities and, of course, deliciously refreshing beverages.


Highly regarded accompaniment to food
There are many reasons why Grüner Veltliner is a highly regarded accompaniment to food across the globe. First of all, it is impressively fresh thanks to the cool climate in Austria. Rather subtle aromatics of green-yellow pome fruit and an often peppery flavour make it a classy all-rounder for almost any dining table. What is more, Grüner Veltliner is a grape variety that produces different styles of wine with ease, depending on the method of maturation. It is equally alluring as a tangy-fresh or fruity-elegant type or a great full-bodied white wine. It also cuts a dash as Sekt or even a sweet wine owing to its first-rate acidity. The ageing potential of Grüner Veltliner should not be underestimated either. What more could the palate want?
Brief lesson in harmony
The wine paired with a dish should engender harmony. The wine must not only be matched to the type of meat or fish, but also to sauces, side dishes and the method of cooking. It is important to remember that the factors that make up the wine’s basic structure (acidity, sweetness, tannins, alcohol content) are more important than its aromas. All of the components involved must be taken into account to satisfy the palate with a perfect blend of food and wine. For instance, although salt in a dish and tannin in wine may be an unpleasant alliance, this can be balanced out by increasing the fat content of the food. This is why red wines with prominent tannins go perfectly with mature hard cheese. The acidity of wine appears to lighten baked dishes that are high in fat. As a result, a dense Grüner Veltliner goes superbly with roast meat such as chicken or pork.
Combine the spices in a dish with wine
An element of experience is required in order to combine the spices in a dish successfully with wine. A peppery Grüner Veltliner enhances any pepper flavour already present in the dish. Wines in which oak is used, such as a Weinviertel DAC Reserve, can help to balance out the fresh pungency of ginger or spring onions. The aromatic complexity of a full-bodied Grüner Veltliner from the loess region perfectly brings out the flavours in mild curries. If herbs feature in the dish, their natural aroma comes to the fore if the wine also has vegetal notes. The same applies to lemon peel used as a seasoning, which becomes more pronounced when the wine also has citrus notes. When using lemon juice or even vinegar in a dish, it is important to remember that the acidity of the food and wine will add up. If the dish contains no fat to balance this out, the wine requires fruity sweetness and maturity to be able to withstand the acidity.


Call it coffee with a conscience.
This coffee shop doesn’t just want to kickstart your morning – it wants to help people down on their luck to kickstart their careers – and lives – again.
Second Shot Coffee is the brainchild of final year UCL student Julius Ibrahim. He plans to open an independent coffee shop in East London that will train, employ and support London’s homeless, reintegrating them back into society.
He also wants to serve really great coffee. Because you know how those East Londoners get about their beans.
‘We know that our impact only comes from making our customers happy,’ Julius explains, ‘which is why Second Shot will be serving some of the best coffee London has to offer.’ said Ibrahim
The cafe will also operate a ‘pay it forward’ system, where customers can pre-pay for food and drink, placing a message on a post-it note on the ‘wall of fame’ and then someone in need can pick it up and use it to claim a free meal or hot drink.
And, as well as acting as a social hub where volunteers can donate their time and produce to helping London’s homeless, Second Shot will hand out any unsold food after hours.
Source: Metro UK


Saturday: It's a blur
a blurry end to a long week
This is me standing in the back of the kitchen after service on Saturday. To the left is the amuse busche station which I was assisting on with Michael or "fez". Behind me is the pastry station which fits 3 more people. So you are looking at the work space for 5 people.
I was a bit disappointed to see that this picture had come out so distorted. But then I realized that this was exactly how I felt at that moment. My eyes and thoughts were a bit blurry after the long day in the kitchen. Not only had it been a long week full of long days and more information than I could possibly absorb, but it was my first full day working in the kitchen. At about 11 that night my brain shut off. You are looking at me at almost 1 in the morning.
The amuse busche station was where I spent most of the lunch and dinner service. The first course we send out from that station is a very nice red cabbage gazpacho poured over a rasche of grain mustard ice cream set in a nest of cucumber brunoise. The color of the gazpacho is deep purple and as striking as the flavor.
Next we send a rock oyster that has been pulled out of the shell. The shell is then filled with a horseradish cream, the oyster placed on top of that, then covered with a passion fruit gelee.
After that goes a tiny eggshell like dish that holds quail gelee. On the bottom of the gelee is a fresh green pea puree. On top of the gelee is a rasche of liver and foie gras mousse that is absolutely delicious.
The next plate is a slice of a whole sardine that has been gutted and glued back together. It is served on top of dikon radish marinated in sesame with a sesame sauce and a rasche of sardine on toast sorbet with a tuille of superthin bread and Gruyere cheese.
A ravioli that is next reminds me deeply of home, Lampreia. Radish shaved super thin is laid down in a ring, then a ball of cheese, herbs, shallot, and truffle is set in the center and covered with more radish to resemble a ravioli. (It is very remenicent of the outstanding canneloni we did by laying out the same radishes in a sheet and rolling a bright tuna tartar inside and the pineapple ravioli we do for dessert.) Along side the ravioli is the pigs head terrine which might possibly be my favorite thing I have seen so far. The simplicity of the terrine is it's real beauty. The primal nature of the cheeks and temple cooked and layered is truly beautiful.
And for the lamb course on the dinner menu this station sets up a lamb gelee. It is lamb consume set in what looks like a fish bowl tilted towards you. on top of the gelee is a tiny haystack of a salad with herbs and julliene of radish and a few other things that I can't remember.
I was also helping a little on the pastry station. And for as little as I did physically on that station I spent every spare moment trying to memorize what goes on there. They have 3, 5 and 7 course desserts. The first course is always a carrot lolli, a cube of jelly candy made with beets (which I am determined to learn how to make and take the method back with me), and a little tart shell with a round of blanc mange flavored with basil. Next is tiny ice cream cones made from something called brick paste. They are sooo very cute and filled with layers of rose granite and apple ice cream. This particular recipe of Apple ice cream is made by a woman with the last name Marshal who invented the ice cream cone in 1854 or close to it. It is the only ice cream in the restaurant that is made with cream. The others are made with milk and milk solids. The fat in the cream is said to coat your tongue and prohibit the flavors within the ice cream from reaching your tastebuds. I have yet to taste the ice creams so I'll have to get back to you on that one. I am not, however, an ice cream fan, as I don't often like the fatty tasting nature of them. I much prefer a nice sorbet.
At the end of each diners experience and along side their coffee a tiny tartelette filled with rose praline is served. Rose praline is a confection from France. A red candy shell of bumpy texture coats an almond. These candies are ground and made into a filling for a tiny tart. It's quite nice.


We are proud of our home-cooked food, which is produced in partnership with Harrison, an independent catering company which has managed our catering services for around eight years.
The Royal Alexandra and Albert School adopts a unique approach to school food. We have a policy of making everything from scratch in our own kitchens with the only exception being that we buy in bread and yoghurts. So rather than have banks of microwaves to reheat food, we create imaginative menus from basic ingredients so, for example, if we make pizzas, we even make the pizza bases.
Making fresh meals for over 1000 students and staff 3 times a day is very labour intensive but we think it is worth it. We have 26 catering staff including many trained chefs who prepare menus that will excite students as well as delivering the nutritional value they need.
Please see the School Food and Healthy Eating policy


Spring and Summer are here! This poor child was left unattended near our chocolate fountain. We turned our heads for a moment, we swear! Reserve your fountain today using our updated toll-free number 866-473-3733.
This Valentine’s, add a sweet chocolate fountain to your event with a chocolate fountain from Gourmet Chocolate Fountains. Share the romance with some chocolate, a bottle of champagne and a fine dinner. So jump on board and reserve your fountain today.
Tip: Strawberries are a classic choice. Not only do they taste even better dipped in warm chocolate for chocolate fountains, but they are quintessential romance. Chocolate and champagne, especially chocolate covered strawberries and champagne, complement each other perfectly. The champagne should be dry to offset the sweetness of the chocolate fountain. Enjoy.
The holiday season is just around the corner and holiday planning is in full swing. Reserve your chocolate fountain today using our updated toll-free number 866-473-3733.


MARKET THE ORIGIN TO RESTORE CONSUMER CONFIDENCE
Rochias has been active for decades. By developing close relationships with garlic producers in France and Spain, the company wishes to offer its customers the possibility differentiation by promoting European origin as a guarantee of confidence and control.
Origins mastered within the main European production areas:
- Pink garlic from Lautrec, and Tarn et Garonne
- Pink garlic from Auvergne,
- White garlic from Drôme,
- Garlic from Andalusia,
- Garlic Polesano ...
We have forged strong links with agricultural production and we have long-lasting partners along the value chain. For example, we have been in contact with upstream agricultural production since 1872.
Controlled origin is the guarantee of total traceability allowing to trace the origin of production and the differentiation of origins: France, Spain, Italy.
QUALITY GUARANTEE FOR YOUR MEAL
Rochias is continuously working on the certification of its quality processes. The company is ISO 22000 certified and guarantee total transparency from farm to fork to its customers.
- ISO 22000 certification
- Kosher Certification
- AB certification for organic products
- Maintain and promote the link with agriculture
- Dehydrated garlic: a 100% natural product without additives
ADD VALUE TO THE ENTIRE PRODUCTION TO REDUCE WASTE
Rochias, by helping farmers to value byproducts, plays an essential role in the sustainability of European agriculture. By also favoring alternative energy sources (through methanization and photovoltaïc production for example), Rochias places environmental concerns at the center of its development strategy.
Rochias contributes to developing agriculture:
- Optimization of agricultural production and sorting operations
- Energy recovery from by-products via methanization
- Reduced carbon footprint vs imported products
- Develop organic products, without pesticides s
- No use of additives in the dehydration process
- Dehydrated and liquid ingredients, no additives
NATURAL AROMATIC POWER
MAXIMIZE AROMATIC AND NATURAL POTENTIAL OF THE PLANT
Rochias develops regional offers to promote all terroirs. Garlic aromatic power varies according to the varieties, origins and terroir. We offer the possibility of developing "clear label / clean label" solutions by using natural products.
Promote taste as a central element:
- Exclusive transformation of European origins (France, Spain, Italy)
- Specific industrial process preserving organoleptic qualities
- An aromatic power superior to imported products
- A "clean label" ingredient to minimize the additives used in the formulations
A "360 °" GARLIC OFFER FOR ALL NEEDS
Each process has specificities and requires to use of specific formats. Rochias adapts its production to the needs of its customers by offering taylor made products in specific formats.
Rochias is proud of its agility and responsiveness, a human-size company:
- A wide range for all uses: dehydrated garlic, chilled garlic, frozen
- Powder, granules, kibbles, purée, liquid forms
- Ability to create formats and blends suited to your specifications


We grow a variety of soft fruits in our Walled Garden here at Tyllwyd, as well as unusual salads, herbs and vegetables in our polytunnel. Guests enjoy home made preserves and seasonal produce from plot to plate. All our produce is grown pesticide free, the soil enriched with our own compost, neighbouring farm manure, and an experimental compost mix of coffee grounds, wood ash and grass clippings!
Foxhill preserves are hand-made using traditional small batch methods. In our dedicated preserves kitchen ‘The Pickle Palace’ we make many varieties of Chutney, Jams, Jelly, Marmalade, Salsa and seasonal cordials. We also produce our own fresh Apple Juice from the Walled Garden orchard. Contact us for a list of our Preserves.
Thanks to our volunteers and to Ayesha from TyRhos Trees, we have planted a large variety of soft fruit in the walled garden: Blackcurrants, Blueberry, Boysenberry, Honeyberry, Jostaberry, Loganberry, Raspberry, Redcurrants, Rhubarb, Wineberry, as well as fruit trees: Bardsey Apple, Damson, Greengage, Medlar, Mirabelle, Mulberry, Snowdonia Pear, St Dogmaels Apple.
Veg seeds are mostly sourced from Pembrokeshire’s Real Seed company, The Organic Catalogue and some from Bakers Creek. Seedlings, onion sets and seed potatoes from Trefhedyn Garden Centre in Newcastle Emlyn.
Maintenance of the gardens and polytunnel is a huge task, but thanks to our hardworking band of volunteers, over many years, we manage to keep the gardens productive and in good heart.


Hi! I’m Lauren and I quit eating sugar, dairy, bread, alcohol and fried food for an entire month.
It all started when I noticed I was going out a lot, drinking more and more, to a point where my drinking and poor food decisions started affecting my workouts, weight and work performance.
You see, I run with a women-led trail running group here in Kansas City called the Mud Babes. I’m also on Team Run 816, sponsored by Run 816, a local runners’ shop. And I’m in a half marathon training group, Train 816, training to race in the Hospital Hill Half Marathon June 3rd.
I can officially say I workout and run more than the average person. I try to watch what I eat and how many calories I consume. But I’m not very good at making healthy food choices.
My diet was getting out of hand. I drank coffee with at least four creamers and several sugar packets every morning, bought Cheez-It’s and anything with processed cheese from the vending machine every afternoon, ate McDoubles a couple times a week and chowed on buffalo wings with blue cheese at least once a week.
I watch what I eat however I would have a great food day where I’m within my caloric range but then I drink a glass of rosé, then another, then another until my calories for the day are completely shot. And let’s not forget all the crappy food I eat when I’m buzzed or drunk or hungover. So just one night of drinks screws up my caloric intake and running schedule for at least two days.
As a woman in her early 30’s, I don’t bounce back quickly from a night of cocktails and beer so I would scrimp on my workouts the next day. Even though I was running at least 10 miles a week, I was actually gaining weight. And I didn’t feel my best. I felt sluggish when I ran, like I had lead weights in my feet.
During the last week of April, after a particularly busy week of social drinking, I told my boyfriend I was going to give up alcohol for the month.
But the more I got to thinking about it, the more I realized that alcohol is only one of the health culprits in my life. Cutting out alcohol will help me lose maybe five pounds and I won’t eat as terribly but I wanted a drastic change.What if I quit eating sugar?
Don’t get me wrong, I’ve tried to cut out sugar once before and that lasted one day, seven years ago. This was uncharted territory and I’m surprised I even thought it was possible to quit sugar. I mentioned it to my boyfriend and he thought I was joking. A day later he was ready to join me except he upped the ante.
The no sugar, bread, dairy and alcohol diet rules
I quit eating sugar, dairy, bread, alcohol and cooking oils for an entire month. My boyfriend and I came up with our own set of diet rules:
- No natural or added sweeteners. This includes natural sugars like agave, honey, sugar cane, etc. The first week I consumed artificial sweeteners like Equal in my coffee and drank Diet Coke. However I nixed those after a couple of days because it seemed silly to say no to natural honey and yes to aspartame.
- No dairy. Farewell goat cheese, extra sharp aged cheddar and feta. This also includes no cream in my coffee, not even half and half or non-dairy creamer. I’m not a big dairy drinker (except in my coffee) so almond milk takes a hit, as well.
- No bread. I honestly thought my hardest vice to give up would be sugar but I was so wrong. I banned all forms of bread including grains like quinoa, rice and crackers (farewell, Cheez-It’s.
- No alcohol. What do you do for fun when you cut out alcohol? I still don’t know because everything I do with friends involves drinking alcohol in some way, shape or form. Or my plans include working out. That’s pretty much what I do for fun: drink or work out.
- No cooking with oils. Because my boyfriend did the detox for weight-loss purposes we excluded cooking oils like canola oil, coconut oil, butter, etc. This was only a little difficult at first. I didn’t know how to roast veggies or cook eggs without oil but with some experimentation I figured it out (use water).
- No fried food. It wouldn’t be called a diet if I could eat fried food. So long, potato chips (my boyfriend’s favorite snack in the entire world).
- No sausage. Again, because my boyfriend wanted to lose weight we decided eliminating super fatty meats like sausage and pepperoni from our diet was the best route for us. We joke about how much he loves sausage (because it’s just so damn tasty). Saying no was the easiest way for us to do this.
What we can eat: vegetables, fruit, meat, fat-free or non-dairy based salad dressing for massive salads and Mio water enhancer.
Things worth noting:
- Just because we quit certain foods doesn’t mean we believe these foods are “bad.” This is something we came up on our own and are by no means nutrition experts.
- We’re not following any specific diet except our own so we aren’t counting the carbs and sugars in our macro nutrients. I’m not giving up strawberries because they’re higher in natural carbohydrates.
- We aren’t weirdo jerks who insist the cooking staff at restaurants not cook with oils or ask for the ingredients of items. We understand that food cooked at restaurants will be cooked in butter or other oils and salad dressings will be high in calories. We just limited our dining out or ordered poached eggs instead of fried eggs.
- I tried drinking water without an enhancer and I just don’t drink enough water without it.
I announced on Facebook (my social media channel of choice) I was giving up sugar, bread, dairy and alcohol. I wanted to make sure all of my friends knew about my diet so I had accountability and they wouldn’t unknowingly tempt me. I received tons of support.
One acquaintance on Facebook warned not to eat too much fruit because I would gain weight. This really bugged me because I hate being told what people think I should and shouldn’t eat (I used to be severely overweight). And the idea that I could gain weight from eating too much fruit is preposterous due to my lifestyle of running 10+ miles in a single stint alongside the detox. I would have to eat a shit-ton of fruit to gain weight.
The first three days I felt really tired in the afternoon and got a fairly intense headache, which I hardly ever get headaches.
I began to post an update every day, something I wanted to keep up on a weekly basis. However on day two of updates, someone I hardly know, my boyfriend’s grandmother’s neighbor who I met once before, said “Milk is still good for you Protein”.
First of all, again with people telling me what they think I should and shouldn’t eat. Just don’t do it. Second of all, this milk is good for you bullshit has been debunked. Milk is so high in calories and saturated fats and there’s way better methods of getting nutrients like protein and calcium. So I just replied, “No thanks.”
This turned into a circus where another person chimed in that I should drink milk. Please note, in my rules above, that I’m not excluding a food from my diet because I think it’s bad for me. I LOVE cheese. The ignorance turned into a tirade and ended in me blocking one of the people. The other person apologized.
Fortunately that was the last time someone did that during my detox. Unfortunately, I stopped sharing updates as often because of this.
- Pack more fruits and veggies to eat at work so I don’t feel like I’m starving by the end of the work day.
- Talking excessively about my diet opens the door to potential unwanted feedback.
- Rx Bars and Lära Bars are awesome! They’re very tasty, fulfilling and contain simple ingredients.
I ran 12 miles with my running partner and bonked out at mile 9. It was my first long run in the heat and I failed to pack enough water or eat enough food prior to my run. I felt terrible. I didn’t know if I was going to puke, shit or pass out. When I got home I just laid on the couch and cried for a bit while my body worked through my mistakes.
I reached out to the running community for advice on whole foods I can eat prior and during long runs. The answer was apples and bananas before runs and Lara Bars during long-distance runs.
Two days later I went on a seven mile run with friends and made sure I was plenty hydrated. My energy levels were through the roof! After my run I met up with my boyfriend and the Kansas City Dog Club (a group he organizes) on a hike then ate steak and eggs for brunch.
- Mandarins and Just Mango Slices from Trader Joe’s are the best movie theater snacks.
- We made our first Nice Cream which has the consistency of ice cream but made entirely of blended frozen bananas. Freeze a few bananas, blend them along with vanilla flavoring for a couple minutes and it turns into nice cream. We’ve added cashews, strawberries, cacao powder and chia seeds as add-ins and it’s all delicious.
I noticed I have more clarity and focus at work. My primary job is writing and before when I was eating like crap I would feel like I was in a daze, like I was fuzzy-minded.
It’s also becoming easier to turn away food that isn’t allowed on my diet.
I used to not be a huge fan of fruit. I always thought it tasted too bitter. But now fruit tastes like heaven! It’s so sweet and fulfilling.
On day 18, I announced to all of my friends and Facebook that I was officially signed up for a 50K ultra marathon in November, something just a week prior seemed like a crazy idea.
Honestly, the confidence I have knowing that I can detox from sugar and carbs helped me decide to take on a 50k. My running partner had been talking to me about it but I had marked an ultra marathon down in my 2018 goals. Now that I quit sugar and bread I feel like I can do more than what I thought was possible.
Week three has me thinking that this diet is sustainable. Can I actually stay on this diet, (or a modification like it) to carry me to my first ultra marathon?
- I tried making Xocolatl Energy Balls from world renowned ultra-marathoner Scott Jurek’s book Eat & Run. After making a couple of tweaks I perfected the recipe for my go-to pre-run snack. This also marked the introduction of coconut oil into my diet (but only in this instance).
Week four is hard. Real hard. Because mentally I’m already thinking about my diet being over. I was planning to let loose June 1 with my boyfriend, however in light of the Hospital Hill Half Marathon on June 3, I’m staying on the diet just a few more days.
I already have my drinks planned out. The folks at Rock & Run Brewery are brewing a special peach wheat beer just for the race and are giving out pints after the run. After my race, I’m going to brunch with my close friends from the Mud Babes who also are running the half marathon. After that I’m going on a day trip to Weston, Missouri for a short hike, Rosé and more food.
Knowing that the end is just around the corner is so hard.
The diet results
- I dropped from size 12 to size 8 jeans. That’s insane. I still can’t believe it.
- I lost five pounds. Big whoop. See the first bullet point.
- My mind is sharper. I can focus on tasks longer than I could before, like writing for thirty minutes straight rather than ten.
- My friends and I actually went out and did stuff rather than sit around and drink. True story: my friend who plays recreational softball took me to the batting cages and I actually hit the ball 80 percent of the time!
- I feel less hungry. I still get hungry and hunger pangs sometimes but I don’t feel like I’m starving to death.
- I feel fuller when I eat a meal. I don’t know the science behind this, but my proof is that I couldn’t finish eating a Chipotle burrito bowl (without rice, sour cream or cheese). That’s just crazy.
- People tell me I inspire them to eat healthier. That’s pretty cool.
- Fruit tastes like a delectable dessert.
- I have a stronger sense of confidence in myself. I just accomplished what I thought to be impossible.
Towards the end of my diet, someone at a cookout offered me a beer and asked me what difference it would make drinking a few days before the month was over. I was friendly and declined but mulled it over internally.
What difference does quitting my diet make? It makes all the difference.
Leading up to my detox I was so worried about failing. But now I know I have the mental discipline to stop eating sugar, bread, dairy and alcohol. What other mental restraints do I have on myself?
What else am I stopping myself from doing for fear of failing or thinking something is impossible to accomplish?


Berco's is one of the most distinguished names in the culinary world as far as Chinese & Thai food is concerned. Since its inception in the year 1982, it has become a name to reckon with. Berco's is known for its delectable Chinese & Thai cuisine and its service par excellence. Berco's is owned by five partners namely Mr Baldev Advani, Mrs Maya Advani, Mr Kabir Advani, Mr Sameer Advani and Mr Amit Advani. Today it is at fifteen locations Connaught Place ,Noida, Janakpuri, Kamla Nagar, Preet Vihar, Pitampura,Gurgaon,Saket,Kirti Nagar,Dwarka,Rohini,Rajouri Garden,Faridabad,Greater Kailash and Ludhiana
Berco's opens from 12:30 p.m. to 11:30 p.m. and serves delicious Chinese and Thai cuisine. The cuisine of both Shanghai and the Hunan provinces as well the fiery tastes of Szechwan region can be experienced at Berco's. In all our restaurants, food is prepared according to the customer's preferences and needs. Berco's must have includes 'Hot & Sour Soup', 'Chicken Drumsticks' and 'Singapore noodles' but the main highlight of the Berco's menu is the 'fruit beer' which has been enticing customers since its inception; all this at prices which are easy on your pocket. As quoted by Mr Karma Chedup, Corporate Chef, Berco's, "We believe in giving our customers finest quality ingredients cooked under hygienic conditions at a reasonable price. " Besides Chinese, we have an exclusive range of Thai dishes with a separate section on our menu. 'Thai Red Curry' and 'Thai rolls' are specially recommended. And those looking for more should watch out for 'Chef's special' which an interesting mix of offbeat Chinese dishes from our expert Chefs.
All our restaurants are designed by experts keeping in mind the look of a modern Chinese restaurant. All the restaurants have been designed aesthetically with Chinese paintings adorning the walls. We also have provision for organising conferences, theme parties and get together.
Berco's has been enjoying customer satisfaction for more than 2 decades and is gaining popularity with opening of every new restaurant. It's a favourite with everybody as it has something for everybody whether it's kids, youth or a family, it caters to all. Some people have been visiting Berco's for more than 20 years to savour the Chinese culinary delights. This is further underlined by the fact that our restaurant was voted the most popular Chinese restaurant in a poll conducted by Hindustan Times in the year 2003. We got 35% votes more over other restaurants.
To quote Mr. Kabir Advani , Partner "Berco's has always believed in providing great quality at a reasonable price. We use better ingredients as compared to other five star restaurants to serve our customers the best Chinese food."
Mon:11:30am to 1:00am
Tue:11:30am to 1:00am
Wed:11:30am to 1:00am
Thu:11:30am to 1:00am
Fri:11:30am to 1:00am
Sat:11:30am to 1:00am
Sun:11:30am to 1:00am
Connaught place, Delhi, India, Pincode - 110001


Food costs; how to deal with in your restaurant? One of the most prominent problems restaurants face is food cost issues. Many possible situations can cause food costs. Some are external factors, such as the general cost of purchasing ingredients. Others may be internal, such as waste in the restaurant kitchen or employee theft. Declining profits may indicate that your food costs need to be increased. Below are eight possible problems that can cause food costs and suggestions for ways to deal with increased food costs in the restaurant.
Refrain from mixing low and high-quality ingredients in the menu.
To keep the menu profitable, you must balance low-cost foods like pasta or potatoes with higher-cost foods like seafood or prime beef. Remember that your food costs should be around 30-35%. It means that if you pay $1.00 for something, you must charge a minimum of $3.34. It may seem like you’re setting way more than necessary, but remember that you’re not just paying for the food. You pay someone to prepare, serve, and clean up after the meal. Everything in your restaurant, from the payroll to the electric bill, has to be covered by the food you serve.
An employee of the nation
As unpleasant as it is to think about, you must be aware that the theft of people happens. Suppose you have a system to track food from when it is delivered to the restaurant from the supplier to when it is sold to the customer. In that case, it can prevent employers from helping themselves to products in the walk-in or freezer.
Ensuring the host test preview matches the kitchen counters (easy if you have a POS system ) will help discourage employees from eating the profits. Offering staff who are low on food a “free” menu during their shift is another way to prevent them from eating higher food costs.
Do not use consistent part control.
One of the reasons that franchise chain restaurants are so successful is because they have menu items under control.
Whether you go to an Applebee’s in New York or Montana, you get the same food in the exact portion sizes. Customers like this predictability. And by optimizing their portion sizes, chain restaurants ensure good profit margins. Even if you own a small independent restaurant, portion control is essential to keeping your business profitable. The items are managed with the suitable dish in the right measure, calibrated foods, and according to the storage space.
Waste not, want not. Utilizing as much food as possible can increase your profit and reduce food costs. Wheaten beef can be repurposed into satay pie recommendations and sold as an average entrée. Chicken bones, and vegetable scraps, which might have been thrown out, can make a delicious stock. A well-trained chef will know how to use every part of an ingredient with minimal waste.
Buying food for the home
As a restaurant owner, you may be tempted to skip the grocery store altogether and use the food in the restaurant kitchen; After all, you get better discounts from your suppliers than from the grocery store chain. But remember, buying a bag of chicken breasts and not using them in your restaurant will cut your food costs and profits.
Especially if you do it regularly. If you want to take advantage of bulk pricing, make sure the food is for personal use and pay it back.
Poor Staff Education
If you have fires constantly burning food or destroying it, it affects your bottom line. The same applies to an employee who needs to practice parts control or rotate food according to FIFO. These are all situations that can be remedied with proper training.
Caterers have been known to make mistakes on invoices – double charging, not reflecting payments, and failing to deliver food listed on the invoice. Have someone you trust check weekly food orders to ensure everything is accounted for and fits the bill. Keep copies of all your invoices and payments in case of any disputes with your food supplier.
Using only one Food Company
Feel free to shop. Even if you prefer one food company over another, checking prices and asking food companies in the game is okay. If you don’t ask, you won’t get it.


Have you ever wondered how would you run a restaurant business, if you plan it in the future? What would you require to operate the business and how you can improve the profit? You may have never thought about it before, but now you can test your resource management skills. The World Chef is a great resource management game. You need to keep the record of ingredients in different recipes and prepare those recipes for a large number of hungry people. In addition, you can develop a restaurant and manage it for its huge success. It is an interesting and appealing game that you can play on your smartphones. Let’s reveal more details about this game to know its features and gameplay.
It is about improving quality, not about saving time:
The first glance of the game may remind you some old cooking games. Well, it is not one of them because here you develop new recipes and add them in your restaurant menu. Your customers will never run away, if you delay their order. You need to play it leisurely and build an attractive restaurant menu for the customers. Renovate and expand the restaurant and add more tables for more customers. You will have to manage all the ingredients and resources so that you can prepare the recipes quickly. It is not a time management game and you can play it slowly. However, you can get many new customers if you serve the existing customers quickly.
How to play?
It is not quite tough to understand that your goal is building restaurants, deploying chefs, and preparing recipes for the customers. You can cook the dishes more quickly, if the basic ingredients are ready. You should keep cooking ingredients like meat, bread, potatoes, beef patties and other cheese ingredients. These ingredients are used most widely to prepare the dishes. Thus, you can save the cooking time and serve your customers quickly.
There is an in-game marketplace, where many other players sell the ingredients. You should check that marketplace constantly and search for good deals of ingredients. Your ingredient stock should never reduce. Keep purchasing the foodstuff during the gameplay so that you can stock up enough ingredients to prepare different dishes. If your restaurant will not have ingredients for cooking recipes, you can never serve the customers in a good way.
Upgrade the restaurant and its elements for a better gameplay:
The World Chef game will remind you time and again about upgrading the restaurant and other resources. You should upgrade the storage, sitting area, cooking and other elements to enjoy this game in a more professional way.
Your customers will continuously say different things. You can recognize what they are saying by checking a small box of conversation above their head, and do what they want you to do. That’s how you can serve the customers quickly and gain better points in the game. The World Chef game has high-quality graphics, impressive sounds, and a decent design that will force you to play it multiple times in a day.


Farmers' markets are beginning to pop up all around us, with them all having some of the best, freshest and tastiest produce around.
Not much compares to fresh veggies, and I've always felt we should take total advantage of the situation by eating homegrown freshness.
Veggies can grow in amazing numbers and proportions here, so farmers' markets are getting more and more popular. As families scale down living spaces, backyard gardens are not seen as much as in the past. Growers are taking advantage of that trend, and now even churches have farmers' markets on weekends so folks can still enjoy freshpicked produce without the hassle of growing their own.
Today's recipe, which I call Farmers' Market Stir Fry, is a perfect chance to use some of the veggies we have at this time of year. Squash, tomatoes, asparagus and green beans are the headliners. It is an incredibly healthy side dish that mixes and matches nicely. Any other preferences you have can be incorporated as well.
This is one of those dishes that has eye appeal, too, almost too pretty to eat. It makes me appreciate the beauty of produce with its rich colors and textures, not to mention taste. Personally, this is one of those recipes that once you make it, I think you'll continue on with it, adding your own twists and turns.
Prep and cook time combined, you'll be looking at less than a half-hour start to finish, so it's something that can be whipped up in a hurry if you get caught shorthanded at meal time. If you like more squash and less tomato, go right ahead and make the adjustments.
The quantities I have here are what worked best for me when I made it up, but they are not carved in stone. Add more of what you like or have, or something not even listed.
I do use olive oil and not vegetable oil here as the taste is enhanced tremendously with the better of the two oils. Olive oil cooks at higher temperatures as well, so the veggies maintain some good color and shape during the cooking process. That adds to the eye appeal and you won't end up with a mushy side dish. The veggies keep a crispness to them, which is something I love. Don't forget, presentation is a big part of any dish and this one dish really doesn't need a lot of help in that department. Keep your cooking time pretty accurate with the recipe and you'll be just fine.
Happy summer veggie shopping, get the most out of produce while we have it available so fresh and vibrant right in our own community. FARMERS' MARKET STIR FRY
1 tsp olive oil
1 tbsp garlic, minced
1/4 lb green beans, trimmed
1/4 lb asparagus, cut into one-inch pieces
1 medium yellow squash or zucchini, half-inch slices, halved
1/2 red bell pepper, cut into strips
4-6 green onions, cut into one-inch pieces
1 large tomato, coarsely chopped
salt and lemon pepper
Parmesan cheese, optional
Spray a large skillet that has a lid with olive-oil spray. Add the olive oil and heat to medium. Then add the garlic and green beans and stir-fry for two minutes. Next add the asparagus, squash, and bell pepper and stir-fry for five minutes. Sprinkle the green onion and tomato over the other vegetables, but don't stir. Sprinkle lightly with salt and lemon pepper. Cover and reduce heat to low. Cook for another five to seven minutes. Sprinkle lightly with Parmesan or offer it at the table.


Applebee’s Knock-Off Oriental Chicken Salad
3 Tbsp. honey
1 1/2 Tbsp. Rice Vinegar
1/4 c. Mayonnaise
1 tsp. Dijon mustard
1/8 tsp. Sesame oil
Blend together all ingredients in a small bowl with a whisk or mixer. Refrigerate while you work on the salad.
2 pieces of Crispy Chicken Strips (frozen or from the deli)
bagged salad with asst. lettuces & veggies
bagged broccoli slaw
1 Tbsp. sliced almonds, toasted
1/4 c. fried won ton strips
1/4 cup mandarin slices, drained
Bake the chicken strips according to the package directions (if you bought frozen ones). At the last few minutes, add the almonds on the pan that the chicken is on so they can get toasted. Remove and cool. Cut up the chicken.
Mix together some of each (a good handfull per person) of the lettuce and coleslaw. Top with cut up chicken, almonds, wontons and madarin slices. Drizzle the dressing on top.


What more would one want? If you relish in the slow life, you will love The Slow Mediterranean Kitchen by Paula Wolfert, a leader in the world of gastronomy visit her website here.
Some highlights of this cookbook include slow-simmered stews, slow-roasted salmon, and other authentic cooking methods blended with traditional ingredients. The herb jam with crushed steamed garlic, lots of herbs, spices, oil-cured black olives, and lemon — try making this jam recipe here.
Top 23 Mediterranean Cookbooks
Oldways has traveled and collaborated with Nancy for years, and we love following along her culinary adventures and discoveries. It is the combination of frugality and fruitfulness with an abundance of grain, vegetables, pulses, fruit and nuts which gives it a unique rustic and healthy quality. This treasured resource is the ultimate blend of history, culture, geography, and of course cuisine.
Sign in to Purchase Instantly. Overview From the Publisher of New York Times Bestseller The Mediterranean Diet for Beginners The Mediterranean Diet Cookbook makes it easy to transition to a Mediterranean diet, one of the healthiest diets in the world, with Mediterranean diet recipes that are delicious and easy to follow.
Let The Mediterranean Diet Cookbook change your diet forever with: Savory Recipes for delicious breakfasts, salads, soups, seafood and meat dishes, snacks, desserts, and more Healthful Ingredients and super-foods packed with omega-3s, antioxidants, and fiber Detailed Information on how a Mediterranean diet can help you lose weight, feel better, and drastically improve your heart health Recipes include: Chicken Marsala, Italian Breaded Shrimp, Roasted Pork Tenderloin, Greek Kebabs, Baked Ziti, and much more!
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The opening of a new ramen restaurant in Seattle usually does not get our journalistic engines firing.
But add a little robot action to the mix, and things get really fun.
That’s what happened Wednesday evening as members of the GeekWire team got an inside look at Hokkaido Ramen Santouka. The new ramen restaurant in Seattle’s University Village shopping mall serves up piping hot bowls of Hokkaido-style ramen where the yummy broth is made by simmering (never boiling!) pork bones for 20 hours.
But more importantly, we got to meet Sota — a talking AI-powered robot that greets restaurant-goers and offers specific dining advice based on one’s age and gender. Sota, described in press materials as “Seattle’s first ramen robot,” uses the Microsoft Azure Cognitive Service and is tied into a Microsoft Surface Hub screen to visually guide interactions.
Upon my arrival to Santouka, the plastic-encased robot — about the height of a wine bottle — scanned my features for a few seconds and expertly guided me to the gyoza.
Good choice. I love gyoza.
Sota also identified that the restaurant was crowded that evening, noting that the ramen was very popular.
Over time, Sota is designed to learn more about me, including my meal preferences so the robot can offer better suggestions each time I arrive at the ramen restaurant. The company also plans to investigate the possibility of bill payment through the robot, and using the data collected to alter menu selections.
Jun Yoneda, who serves as CEO of the 29-year-old restaurant company, said Sota is accurate at predicting menu options, and the robot will get even better over time as it learns more about customers. There are no plans at this time to use robots to serve ramen at Santouka, and Sota is more of a novelty than a workforce competitor to the kitchen or serving crew.
It’s a bit unusual to see a robot interacting with restaurant patrons, and Sota is somewhat inconveniently located behind the main welcoming station. Even so, Sota — which is made by Japanese telecom giant NTT — will likely be a hit in geeky Seattle, especially University Village which boasts the country’s first Amazon Books store and popular Microsoft and Apple stores.
When asked about the robot at a press briefing at the new Seattle restaurant, Santouka founder Hitoshi Hatanaka said “ii nee,” translating to “it’s great, isn’t it?”
Robots are making inroads into the restaurant industry, and Yum Brands CEO Greg Creed recently said that automated systems could replace many functions in restaurants by the mid-2020s. Pizza Hut, which is a Yum Brands company, is testing robot waiters at select restaurants in Asia. Automated restaurants also are coming to the U.S., and GeekWire’s Taylor Soper gave Eatsa a try in San Francisco last year.
Andy Puzder, the former CEO of CKE Restaurants, which operates Carl’s Jr. and Hardees, told Business Insider last year that the idea of a fully-automated restaurant — where you “never see a person” — was a compelling concept that was worth a try. Puzder was nominated by President Donald Trump for the Secretary of Labor earlier this year, but withdrew a day before the confirmation hearing.
Take a look at my interaction in the video below. Unfortunately, Sota could not order me a cold Sapporo or a warm sake — at least not yet. AI still has a long way to go folks!


The 6-rack Digital Smoker includes all the features of the original smoker along with the benefits of digital technology. Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature.
Perfect for entertaining, creating gourmet foods in your own home with our smoking recipes, or just enjoying the flavor that smoking brings, the new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue in the outdoors.
The Bradley Digital Food Smoker is available with 4 or 6 racks
|Exterior Dimensions||17"W x 14"D x 39"HT - 24"W with Generator on side|
|Interior Dimensions||15"W x 11.5"D x 33"HT|
|Smoking Area||26.5"HT useable smoking area above drip tray|
|Rack Area||858sq" (6x11x13)|


It features a wide range of oriental dishes with traditional recipes, a fusion of the best flavours and textures of these countries
06:30 pm - 09.15 pm
We inform you that your table can be located in an annex restaurant in order to maintain social distance measures.
Detailed information about food allergens is available upon request. If you have any food allergies or intolerances, please speak to a member of staff about your requirements.
In compliance with Royal Decree 1021/22, all fish and mollusc products we serve are subject to processes that ensure protection against Anisakis.


Snack Platters with assorted items as mentioned in the options below.
MENU OPTION #1
Mini Beef Burgers & Mini Hotdogs & Assorted Fruit Skewers
R120 per person
MENU OPTION #2
Chicken Strips OR Mini Hotdogs & Mini Watermelon Strips
R95 per person
A display fridge/bar will be available and stocked with drinks easily accessible and available to the kids on the day of the party. The product consumed on the day will be accounted for and billed together with the food cost of either menu options chosen above.
CERES FRUIT JUICE
500ml Still / Sparkling
Coke, Fanta, Sprite
Adults are welcome to order drinks and food items from our restaurant menu A la Carte or grab from the display.
For customisable menu options please contact us on firstname.lastname@example.org or 061 508 5441


When life (or poor planning) gives you an abundance of ripe bananas, what do you do? Why, you make these simple banana muffins!
The good news…these are super simple, can be mixed in a blender, don’t require any fancy ingredients, and are gluten free. From start to finish, you’ll have muffins in less then 25 mins (including bake time!) I find these make a great snack or part of a healthy breakfast.
To make 1 dozen muffins:
Preheat oven to 350 degrees. Line or grease muffin tins
In a blender or food processor add:
3 med ripe bananas
1/2c plain Greek yogurt (we only had lime on hand and I used that – worked great, so I imagine other fruit flavors, or even chocolate, would be good, too)
1tsp vanilla extract
1/2c maple syrup (could sub light brown sugar here)
2 1/2 c rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 kosher salt
1 tsp cinnamon (optional)
Also Optional: semi sweet chocolate chips, raisins or walnuts
Save one 1 banana for sliced topping
Blend everything but chips/walnuts and reserved banana in a blender until fully mixed. Stir in chips or walnuts. Pour into lined baking cups and top with a slice of banana. Bake for 18-20 mins. Enjoy!
These are NOT super sweet at all…so if you like ’em sweet, adjust/add sweetener.
Now! You are ready to greet the day!


Don't run out of Dining Dollars! Add more at asap.utsa.edu anytime to get 10% extra!
Dine like a boss next semester. From now until 1/25/17, sign up for a meal plan and receive a $75 Dining Dollar BONUS. Upgrade your meal plan for spring and receive a $50 Dining Dollar BONUS. To redeem, email Caruso-Sarah@aramark.com by 2/10/17, and include your 8-digit Banner ID, meal plan selected (if new) or meal plan upgrade (if changing). Details here. *Excludes Faculty/Staff meal plans.
Your schedule is crazy, trying to figure out what to eat should be the easy part. Whether you’re living on campus or off campus, there are a variety of meal plans to choose from. Sign up for 2016-2017 meal plans now! Payment is not due right away and you'll be ahead of the game.
To find the one that best suits your needs, divide the 16 weeks of the semester into the block meals and the Dining Dollars to get a weekly idea on how your plan would break down. Click the meal plan tab to learn more or sign up for a meal plan today. Use your financial aid to pay or chose up to 3 installment payment plan options to break out the cost.
What’s new this year?
* Renovations in JPL and Monterey Café
* Monthly Meal Plan Perks
* New locations:
- Greens To Go
- P.O.D. Market
- Rowdy Curbside Food Truck


Jollibee and DoorDash launch their first moveable cloud kitchen in the town of Hamilton, serving up Jollibee’s Crispy Chicken, Spaghetti, and Peach Mango Pie
Jollibee has teamed up with logistics and delivery platform DoorDash to open their first mobile kitchen in the town of Hamilton in Ontario, Canada.
The homegrown fast-food chain launched their first moveable cloud kitchen in Hamilton in September, servicing pick-up and DoorDash delivery orders for customers in Downtown Hamilton, Stoney Creek, McMaster University, and Hampton Heights. After six months, the mobile ghost kitchen will relocate to another North American town.
Jollibee’s mobile kitchen is open at the southwest corner of the CF Lime Ridge Mall from 10 am to 9 pm daily. The limited menu includes global Jollibee favorites, such as Jolly Crispy Chicken in original and spicy flavors, Jolly Spaghetti, and Peach Mango Pie.
CRISPY CHICKEN BUCKET.
On DoorDash’s food delivery platform, Jollibee’s Crispy Chicken was among the top 10 most ordered food items in 2020, while the Peach Mango Pie was among the top 20.
Jollibee and DoorDash’s 15-meter traveling food truck was formerly a flatbed trailer, customized to become a fully-working commissary kitchen with its own deep fryers, storage, and refrigeration space. The new concept allows Jollibee to expand its presence quicker and easier, sans the traditional overhead costs incurred by opening a brick-and-mortar store.
Customers can place their pick-up or delivery orders exclusively through DoorDash’s and Jollibee’s websites and mobile apps.


Chow Chow 16oz
Since Stripling’s Chow Chow has such a vast sampling of veggies, we knew it would have a myriad of uses. Corn is so well-liked, so we suggest our Chow Chow be put to good use in this recipe (see below) for Baked Corn and Chow Chow, a terrific vegetarian entrée.
Baked Corn and Chow Chow
2 tablespoon butter
? medium yellow onion, chopped
2 celery stalks, chopped
3 tablespoons all purpose flour
? teaspoon salt
10 ounces sour cream
1 (16 ounce) package frozen corn, thawed
1 (16 ounce) jar Stripling’s Chow Chow*
Sauté onion and celery in butter. With a fork, rapidly beat in flour and salt. Add sour cream and then corn, continuing to cook. Pour mixture into 8 inch oven safe dish. Bake at 325 for 25 to 30 minutes. Serve warm with spoonfuls of Stripling’s Chow Chow placed across top of corn.
*1(16 ounce) jar of Stripling’s Chow Chow will meet the recipe requirement and leave a nice amount remaining for other uses!


The delicious offerings of food trucks have steadily grown in popularity over recent years. The concept of running a food business on wheels is a desirable, viable option for many culinary entrepreneurs. But as with any business, opening up a food truck is a process that requires much hard work. Many factors contribute to running a successful food truck – and you must be willing to dedicate long hours to make yours work. If you’re considering starting your own food truck business, here are 5 key steps you’ll need to follow.
Examine the Competition
One of the first things to do before launching your food truck business is to examine and analyse your competitive market. Start by looking at all the different food establishments in your area, including food trucks, restaurants, delivery services and fast food services. Create a spreadsheet to summarize their core food offerings, price points and their target customer groups. This will help you spot gaps in the market and find ways to differentiate your business from your competition. But remember, competition isn’t just about the food. Operations play a big role in the success of any food truck business. Visit different food truck operators to see how quickly they prepare and serve food and what they are preparing ahead of time. This will give you an idea of what to do, and what not to do.
Develop a Strong Identity
Establishing your own unique brand will be key to your food truck’s success. Think about what will set your food truck apart from others, and work on perfecting your concept and really selling it. Your logo, food truck design, and the theming of your social media accounts should be consistent with your brand. Establishing a likeable and identifiable brand can also help if you plan to sell or franchise your food truck business in the future. Identify your key customer service values, set benchmarks for the quality of your products, and include, encourage, and train staff in adopting these values completely.
Keep the Menu Simple
Creating an overly complicated menu is one of the most common mistakes that food truck businesses can make. When you try to accomplish too much, the quality of your food suffers, and your brand loses its identity. It’s much better to keep the menu simple and focus on perfecting a core group of items. Make sure the food items you choose are easy to prepare, as this will make your operations run more quickly and smoothly.
Customers are becoming more and more environmentally conscious, which means they are expecting restaurants, food trucks and other food outlets to offer eco-friendly choices. By adopting an eco-friendly mindset for your business, you will not only help protect the environment but also appeal to a wider range of customers. Try to use recyclable cartons and cutlery and biodegradable takeout bags and containers for your services. You might be able to find an eco-friendly company that can help collect your food waste and repurpose packaging material such as plastics or cardboard into something useful.
Connect with Your Customers
The most successful food truck owners are the ones who consistently connect with their customers and find new ways to generate buzz. These days, it is absolutely essential to use social media when running a food truck business, as it is one of the primary ways in which both new and existing customers will track you down. You can use Twitter, Facebook and Instagram to inform followers of your next location and advertise your daily specials with enticing photos. By creating a strong social media presence and interacting with your followers regularly, you will develop a loyal customer base and maintain interest in your business.
About the Author:
Cloe Matheson is a freelance writer based in New Zealand who has written for companies such as Harrows. She believes that customer service is crucial for creating a successful business and that a good reputation is more valuable than money. You can read more of Cloe’s articles on Tumblr.


Diversity in cuisine is like a window into the soul of a culture. West Africa, with its vibrant and rich culinary traditions, offers a journey of flavors that's nothing short of a revelation. One dish that truly encapsulates the essence of West African cooking is Palm Nut Soup, often enjoyed with Fufu Yam. In this blog, we'll dive into this delightful dish, its nutritional benefits, and why you should definitely give it a try.
Palm Nut Soup: A Culinary Gem
Palm Nut Soup, known as "Banga Soup" in Nigeria and "Moussodou" in Côte d'Ivoire, is a hearty, red-orange stew made from the pulp of palm fruits. It's a culinary gem celebrated across West Africa for its rich, earthy flavor and unique blend of spices. The soup typically features meat or fish, vegetables, and a base of palm fruit extract, resulting in a velvety, slightly nutty, and slightly tangy broth.
Fufu Yam: The Perfect Partner
Now, let's talk about Fufu Yam, the quintessential accompaniment to Palm Nut Soup. Fufu Yam is a starchy side dish made by pounding yam into a smooth, stretchy, and dough-like consistency. It's a perfect complement to the soup, helping to balance its flavors and add a comforting, filling element to the meal.
Nutritional Benefits of Palm Nut Soup and Fufu Yam
1. Rich in Vitamins: Palm Nut Soup is a source of essential vitamins like A and C, which are vital for maintaining healthy skin and a robust immune system.
2. Healthy Fats: The palm fruit extract used in the soup contains healthy fats that can aid in digestion and provide long-lasting energy.
3. Protein: Whether you opt for fish, chicken, or beef in your Palm Nut Soup, you're getting a good dose of protein, essential for muscle repair and growth.
4. Carbohydrates: Fufu Yam is a carbohydrate powerhouse, providing sustained energy and keeping you feeling full.
5. Fiber: Both the soup and Fufu Yam contain fiber, promoting digestive health and helping maintain steady blood sugar levels.
Why You Should Try It
1. Cultural Exploration: Trying Palm Nut Soup and Fufu Yam is like taking a culinary journey through West Africa. It's a chance to experience the diverse flavors and traditions of this region.
2. Unique Flavors: The combination of palm nut extract and the array of spices and ingredients create a flavor profile unlike anything you've tasted before.
3. Nutrient-Rich: It's a nutritious meal that offers a balanced mix of vitamins, healthy fats, protein, and carbohydrates, making it a wholesome option for your diet.
4. Shared Experience: In West Africa, meals are often a communal affair. Trying this dish with friends or family fosters a sense of togetherness and shared culture.
Recipe: Palm Nut Soup and Fufu Yam
For Palm Nut Soup:
- 2 cups palm nut extract
- 1 lb meat or fish (chicken, beef, or tilapia work well)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons ground crayfish
- 2 tablespoons red palm oil
- 1 habanero pepper, chopped
- 1 cup spinach or kale leaves
- Salt and pepper to taste
For Fufu Yam:
- 1 lb yam
- Water for boiling
- A pinch of salt
1. In a pot, heat the palm oil and add chopped onions. Sauté until they become translucent.
2. Add your choice of meat or fish and cook until browned.
3. Stir in the palm nut extract, chopped tomatoes, crayfish, habanero pepper, and enough water to reach your desired consistency. Simmer for 30-45 minutes.
4. While the soup simmers, peel and cut the yam into chunks.


Organic farming does not mean going ‘back’ to traditional methods. Organic farming takes the best practices of the olden days and combines them with modern scientific knowledge. Organic farmers do not leave their farms to be taken over by nature; they use all the knowledge, techniques and materials available to work with nature. In this way the farmer creates a healthy balance between nature and farming, where crops and animals can grow and thrive.
It is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.
The food that is grown in this way carries the natural healthy nutrients and proves to be healthier than conventional food.
Organic – The Why?
Free from Toxic Chemicals & Fertilizers
No Adulteration/Chemical Preservatives
Earth Fresh & Natural Taste
Traditional & Diversified Food Choice
Freedom from chronic non-genetic diseases
Preserve the Health of your family
Less Farm Input & Increased income to farmers
Helps soil enrichment & maintain bio-diversity
Water conservation, since no fertilizers
Low nitrate levels & a Green Universe
Real Wealth to the Future Generation
Organic – The How?
There are specific norms for classifying the food produce as organic and certification is one major criteria. Many NGO based farmers market their produce with Group Certification (PGS – Participatory Guarantee System). Corporate Producers with large scale investments market the produce with Certificates obtained from accredited Certifying Agencies. And, there are those farmers whose products are categorized as “Organic by default” viz, they have never used chemical fertilizers and all along practice only the traditional & eco-balanced ways of farming and processing.
General Facts & Importance of Food:
Food is nothing but Land & Water (Unavena Paduvathu Nilathodu Neere) –
thus narrate the great Tamil epic “Purananuru” and Organic Food is grown with great respect & importance to preserving the Land & Water Resources.
Food is in fact a part of any tradition and every region has a unique pattern of food.
In fine, “We are made of what we eat”. So, what and how we eat is more important as described below by the Yogic Science:
Our Body is made of Five Koshas (Layers) and the outermost of the Pancha (Five) Koshas is called the sheath of food, or Annamaya Kosha. This is the gross, physical body. This is the sheath of the physical self, named from the fact that it is nourished by food. Annamay Kosh is matter in the form of physical body sustained by intake of food. It includes five organs of perception (sight, hearing, smell, taste, touch), and the five organs of action (prehension, locomotion, articulation, excretion, procreation). This sheath has the most dense and slow vibrational frequency.
Personality of the individual i.e., physique as well as traits depend on the condition of annamaya kosha, the formation of which continues life after life, as per yogic science.


Our Original BBQ Sauce – a symphony of flavors that will elevate your taste buds to new heights. Crafted with precision and passion, this sauce is a harmonious blend of sweetness and tanginess, creating a culinary masterpiece that will transform your barbecue experience.
Picture a velvety base of rich, molasses-infused sweetness that caresses your palate with every mouthful. The deep, caramel undertones add a luxurious depth to the sauce, creating a perfect balance that is nothing short of indulgent. As you savor the initial sweetness, the tangy notes swiftly dance in, creating a delightful contrast that keeps your taste buds intrigued.
The tanginess is achieved through a careful combination of vine-ripened tomatoes, apple cider vinegar, and a secret medley of spices. The tomatoes contribute a bright acidity, while the vinegar imparts a zesty kick that tingles your senses just enough to keep you coming back for more. Each ingredient plays a crucial role, contributing to the sauce’s complexity and ensuring a symphony of flavors with every bite.
This Sweet and Tangy BBQ Sauce is not just a condiment; it’s a culinary adventure. Imagine generously brushing it over succulent grilled meats, whether it’s tender ribs, juicy chicken, or charred vegetables. The sauce caramelizes beautifully on the grill, forming a glossy, finger-licking glaze that seals in the flavors.


Legal definition of cream. Cream is the milk fat obtained from the skimming process, which separates milk from the cream.
The law of 29th June 1934 prohibits adding any products to cream except for very small quantities of the following: sucrose 15% maximum, lactic ferments or stabilisers 0.5%.
A decree from April 1980 precisely defines the composition and the principal categories of creams, which are distinguished on the criteria of fat content and consistency. Any substance that results from the skimming of whole milk and that has at least 30g of milk fat per 100g is defined as “cream”. "Light cream" must contain less than 12g of milk fat per 100g.
The term "cream" is not authorised for anything below these levels.
Cream is a concentration of fat globules in whole milk. It is obtained by skimming the milk, followed by a homogenization stage to stabilize the skimmed milk fat.
Whether light (12-30% fat) or not (at least 30% fat), creams are also distinguished by the type of heat treatment applied (ultra-high-temperature sterilization, pasteurization or thermization), their viscosity (fluid, semi-thick or thick), their structure (whipped cream or whipping cream) and their method of packaging (aseptic or not, jars, bags, bottles, cartons, aerosol, etc.).
Neither cultured or aged, it retains its fluid texture. It can be pasteurized or sterilized – UHT cream – and either light or not.
Whether in pressurized or aerosol packaging, it forms an aerated emulsion and may contain additives, flavourings or dyes.
The history of pastry is nothing more than an exercise in pleasure.
Centuries of indulgent treats were developed amid diplomatic adventures and new industrial eras.
Over time, desserts became modernized right along with society.


Local Missions Committee
Trinity’s Local Missions Team — Trinity Cares Spotlight
Another of the organizations your Local Missions Team supports is ECHO (Emergency Care Help Organization). ECHO’s mission is to “put faith into action by serving people in crisis and poverty.”
Since 1981, ECHO has actively served our community using a small staff and a large base of volunteers. ECHO’s programs are designed to assist people to become independent, productive, and stable community members.
Each year nearly 5,000 people are individually interviewed and connected with resources to assist them, either by ECHO or by referral to other resources. In order to continue to serve our growing community, ECHO recently moved to a new, larger facility located at 1707 South Gadsden Street across the street from Bond Community Health Clinic and the Pregnancy Help and Information Center. It is on the StarMetro route for easy access by clients.
Through donations last year, ECHO provided the following:
• 90,589 food units
• 2,756 clothing items
• 22,500 diapers
• 655 furniture items
• 8,460 household items
• 650 bus passes
One very important program is ECHO’s 3-Day Box of Food program. Each food box contains cereal, canned vegetables,canned fruit, peanut butter, rice, soup, Ramen noodles, macaroni and cheese, canned tuna and meat, and dried milk.
Trinity members are currently supporting ECHO by donating macaroni and cheese that is placed in the 3-day box of food. Since Trinity began this program, more than 2,100 boxes of macaroni and cheese have been delivered to ECHO.
ECHO is grateful for the macaroni and cheese and because of these donations, they are able to focus their funds on other items that are not donated. There are many opportunities to assist ECHO.
Volunteer positions are always available, and donations of food, clothing, personal hygiene items, household items, and furniture may be dropped off at the ECHO office. For additional information go online at echotlh.org or call 224-3246.
Please continue to bring macaroni and cheese to the Welcome Center to supportECHO’s 3-Day Box of Food Program.


Sunbeam Rocket Grill 108 Pack Parchment Pouches
Amazon.com Price: Check Price at Amazon.com
Sunbeam Rocket Grill 108 Pack Parchment Pouches Description
Professional chefs have been using parchment paper for years because of the benefits, locking in natural juices and flavors, and preventing foods from drying out. Rocket grill’s specially designed parchment puches prevents food from sticking. The fat and grease are channeled away from the food to a resevoir at the bottom of the pouch to porvide a 1/3 less calories and fat.


A Guide for the Caregiver
“Nourishing Alzheimer's: A Guide for the Caregiver" is intended to assist you, the caregiver of Alzheimer's, in providing foods that offer key nutrients known to support brain health and help someone with the condition. It includes recipes, tips on how to boost appetite and encourage eating, plus additional resources.
This guide is also helpful for anyone with mild cognitive impairment or who simply wants to begin to eat foods that nourish the brain.
Please click on the button below, enter your information and you will receive notification of release and the opportunity to purchase “Nourishing Alzheimer's: A Guide for the Caregiver" for just $17.70 CAD (plus tax).


Those lovely yellow bananas that you came with from grandma’s have over ripened. They are covered in dark spots and may go bad. Don’t let them! Make a banana cake and add some delicious coconut for added flavour and goodness. Bananas are a great source of magnesium and potassium and a powerhouse of antioxidants. Good … Continue reading Delicious coconut and banana cake with strawberries
So your cousin Maria is visiting from the countryside and guess what she brought you a live chicken! A nice young free range cockerel that Nyanya said she wanted to give you. You give it to Askari at the gate and he does the deed because you are too squeamish to actually slaughter a live … Continue reading Free Range Chicken aka Kuku Kienyeji with coconut
Yes it is possible to cook a chocolate cake in six minutes using a microwave oven. When I discovered microwave baking I could not believe how fast and easy it was. I have made hundreds of cakes over the years starting when I was in lower primary (ok I assisted then) and have always known … Continue reading Chocolate Cake that Cooks in Six Minutes!
If you are travelling by bus to Mombasa, or to one of a myriad upcountry destinations from Tea Room you are probably familiar with Quality Cafe near River Road aren’t their bhajias absolutely delicious and crispy? Served with a kachumbari like relish which can sometimes have tongue grilling chillies in it. They really hit the … Continue reading Those bhajias
Skin tags are those marks on your face that seem to appear overnight, suddenly its there a bit of skin darker than the rest of your face or your neck. If you are like me each day seems to bring yet another one. I didn’t let mine bother me too much until two people asked … Continue reading Baking Soda – apply to those pesky skin tags and use it to get rid of acne
The festive season is over and if you are like me you tucked in to all the yummy christmass treats with abandon. So you try on your favourite skirt or trousers and it feels a tad tight, what to do? Lose a few inches is what. So lets begin with a breakfast guaranteed to shed … Continue reading Rev up your metabolism
This is your pal Mpishipoa. I love to cook delicious food and share it with friends and family. I would also love to teach you how to make scrumptious dishes for your family meals. Invite your friends over to your place and wow them with the delightful snacks and dishes that you can make with … Continue reading Hello world!