I’ve been doing very well at getting to the farmer’s market recently–it requires good time management on Sunday mornings–much better than I’m doing getting out running today Last Sunday one of my favorite vendors was selling squash blossoms, and I gave in to the temptation. I’ve never tried stuffing squash blossoms before, but I’ve eaten and loved other people’s versions of the dish.I prepared a mixture of herbed goat cheese and ricotta, adding a bit of low-fat peppercorn ranch at the end because I had it around, and it helped smooth the texture. Proportions can be chosen according to your taste, and what makes an easier texture to deal with. Stuffing the blossoms is not easy: I want to have an icing bag type of thing next time, it will be easier to get it inside the flowers without tearing them.I found a recipe on Epicurious which had a great batter recipe: 1/2 cup + 1 T flour, 1/3 cup grated parmesan, and 3/4 cup chilled club soda. I mostly followed it, and it made a fabulous light and crispy batter for the blossoms. Since I didn’t use a fryer (or deep enough oil) the blossoms got stuck a little, and certainly weren’t as pretty as they could have been, but they were delicious! Dipped in marinara (I used an artichoke marinara) I loved them!
I’m new at working with fish. I’m comfortable with salmon now, but have not done well with other types of fish I’ve attempted to cook (the swordfish was an exceptional fail). The problem being that I don’t really like fish, but I’ve been trying to slowly change my palate over the last couple of years. I love food in general enough to be disappointed in myself for not being able to say, order a chef’s menu without restrictions, so I’m trying to change.I was very brave my last night of vacation in Germany, and ordered a fish dish–the fish was Zander (which might have helped my decision 😉 and it was served over a tomato sauce with asparagus and morel mushrooms. It was exquisite. Two weeks in Europe, eating in England, Amsterdam, Paris, and Germany: and the restaurant Florian in the small German town of Radolfzel produced my best meal by far this trip. I attempted it tonight, sort of–I used tilapia, since that’s what looked good and was reasonably priced at the market, and the results were delicious. It was very simple, and though it creates a decent pile of dishes, could be completed in less than 30 minutes. Even better!The tomato sauce was made with approximately one part tomato paste, 2 parts chicken broth, and 1 part white wine (I used the Sancerre I was serving with the meal). Simmer for around 15 minutes, until it’s got a bit of thickness to it. Add salt and pepper if you wish, but only at the end: reducing intensifies flavor! **Important edit: I added a heaping teaspoon of sour cream to the tomato sauce at the very end, which added an important creamy kick to it!**I served this with israeli couscous, a tiny round pasta. To wash one less dish, I sauteed the morels in olive oil in the saucepan destined for the couscous, then removed them when they were done and added the couscous, sauteed until browned, then added the water to cook (per box’s directions). You can use as many morels as you want: I had 5-6 small morels per person, cut in half and well rinsed before sauteeing. They’re bloody expensive, but I had enough for three people for $4, when they were $30 per pound.I love a flash saute on asparagus, with a large garlic clove per person diced and done with it. Olive oil, garlic, asparagus, and fresh basil sliced and added in at the last minute (or asparagus with 1-2 T of pre-made pesto), sauteed for 4-5 minutes is delicious. I did the tilapia at the same time, frying in a cast iron skillet in olive oil for 2-3 minutes per side, until opaque and maybe starting to brown. I squeezed half a lemon (total) onto each side of the fish, and did 3 filets.It was delicious, and was a beautiful pair with the Sancerre we drank. I’m finishing the last glass of the Sancerre now, and it’s still too lovely.
It’s been a long time since I followed a recipe so closely, and it’s nice that it’s payed off. Salmon glazed with a honey-chile sauce, served on top of a roasted tomatillo salsa and with a chipotle black bean sauce. The spices of the sauces contrasted and balanced with the sour cream, the various layers of spice melding beautifully. Much more picante than I expected (the sour cream helped balance that), but in a very manageable fashion. The recipe, courtesy of Food and Wine and Chef Bobby Flay:http://www.foodandwine.com/recipes/chile-honey-glazed-salmon-with-two-saucesI’ll make it again, but I’ll probably do it with chicken: the salmon had almost too much flavor for the sauces. The recommended pairing of Pinot Noir was wonderful. I went with a Swiss version I brought back from my recent trip, an AOC Vetroz Grand Cru, light but with great spice, it interacted beautifully with the food.
Apologies for the excessive delay on posting–the inspiration comes and goes. I’m just back from two weeks of vacation, where I barely had to cook at all, and it left me inspired to cook some new and interesting things. I’ve started subscribing to Food and Wine, and after a few months have decided I should actually use their recipes. So I clipped a few, and started last night with pork and kimchi dumplings, a recipe from their May issue.I wasn’t too sure about the kimchi, but decided to give it a go, and am glad I did. It was balanced very nicely by the ground pork, with ginger and garlic added. My all-purpose dipping sauce for dumplings (which can also be used as a salad dressing) is a mix of soy sauce, rice wine vinegar, toasted sesame oil, water (equal parts of the first four) and freshly ground black pepper to taste.The dumplings were delicious! But while the preparation wasn’t complicated, it was very time consuming and labor-intensive, putting all the dumplings together. It would have been even more so had I made my own dough. I also made avocado and pickled ginger sushi rolls, and sauteed cabbage and carrots on the side. A very tasty dinner, and I’m happy to have two bags of dumplings leftover in the freezer to eat later!I served this with Sauvignon Blanc, which worked, but I think a dry Riesling or a fuller-bodied Pinot Grigio would work even better. Let me know if you want the full recipe!
It’s been a while since I made chocolate mousse. And the last time I did, my sister-in-law (who is an amazing pastry chef) did most of the work. So I carefully studied the recipe in Mastering the Art of French Cooking, and prayed that my substitutions would work.
Since I had gotten myself snowed in without any granulated sugar, I had to substitute. The maple sugar I did have seemed the best bet–a closer texture to superfine sugar than the brown sugar that was my other option. I had just enough sugar cubes left to pound them fine to add to the egg whites while beating. This is not a house that uses much sugar. The other big challenge the house brought me was the lack of an electric mixer–beating both egg yolks and egg whites by hand is not something I would want to do every day. But it was worth it.
I had amazing (but old) bittersweet spiced chocolate balls that I had bought at the Valrhona Chocolate shop in Tain l’Hermitage almost two years ago. A bit chalky on the outside, chocolate mousse is the best way to use up old chocolate. I didn’t understand why the egg yolks, sugar, and orange liqueur (I used a mixture of Campari, Cointreau, and Rose Syrup) needed to be whipped in so many stages–at room temperature, then on top of an almost-simmering pan of hot water, then on top of cold water–but it all came together.
The texture worked–that lightness along with the richness–and the spiciness from the chocolate was a delicious kick. It was a perfect finish to a lovely Valentine’s Day dinner!
I grew up in Gamboa, a small town in the Republic of Panama, situated where the Chagres River meets the Canal. There were various fruiting trees in the town, but my favorite was one whose fruit we called Rose Apple. This wasn’t its correct name–the tree is Syzygium malaccense, and the proper common name is Malay Apple–but it persisted in Panama, and always seemed more accurate to me, given the glorious dark pink color of the fruit’s skin. The flesh itself was white, light-textured and a bit spongy when properly ripe, and deliciously tart with rosy overtones. There was always a beautiful time of anticipation as the tree prepared to fruit–after the flowers were polinated, the bright fuschia petals would fall and carpet the ground under the tree, a lovely sight. It’s been too many years since I was home during their fruiting season, and I need to change that.
My cocktail games have produced a drink that reminds me of this fruit, and I’ve called it the Malay Rose. The color of the drink is a color some varieties of the fruit attain in nature, and balances floral and tart in a way I really enjoy.
The Malay Rose
2 oz Gin
0.25 oz Campari
0.25 oz Cointreau
0.25 oz lemon juice
0.25 oz rose syrup
Shake ingredients over ice, strain into a cocktail glass, and garnish with a lemon twist. A variety of gins can work in this drink–Damrak is a favorite for this mix, as is Bombay (NOT Sapphire!). Using a lighter, more floral gin like Hendrick’s or G’vine Fleuraison changes the nature of the cocktail, but can still be nice for the milder version that it is. Rose Syrup can be found at Shemali’s, a fabulous Lebanese grocery in Foxhall Square down the hall from my place of employment, and at other Middle Eastern shops. I hope you like it!
You can never be sure what to expect when you open an older bottle of wine–especially white wine. So many modern wines just aren’t meant to age in the first place, and so many things can happen to the bottle to kill a wine that might have survived otherwise, temperature fluctuation being at the top of the list. So when I open a bottle of older white wine and find something charming, I’m especially pleased.
Throwing Gruner Veltliner into this equation improves the odds–it’s a very age-able white grape, and naturally quite delightful. I had a funny bottle around, and so decided to open it to go with my chicken pot pie for dinner (winter comfort food is dominating the menu right now, and with another foot of accumulation forecast for tomorrow, I may keep that up). The 2005 Wimmer Czerny Weelfel Gruner Veltliner Alte Gruben turned out to be sweeter than I expected, but still delicious: candied melon, with honey and lemon hints, with enough acidity to balance the sugar. Immensely enjoyable!
Gruner is my favorite grape to pair with vegetarian food, and goes very well with a lot of seafood and chicken as well. And I have a special fondness for grapes that are hard to pronounce. Cheers!
The Bitter Truth Bitters are now available in our fair city, which is a very exciting prospect. Bitters are a wonderful component not only of cocktails, but of cooking, and the flavors in this new brand are intense and wonderful. The most unusual flavor in this new batch is Celery Bitters. I’ve used them more for cooking so far–savory cocktails are not my specialty–but did want to do a tasting with Martinis.
I love a good Martini–I prefer mine with two parts gin to one part Dolin Dry Vermouth. Hendrick’s is a favorite of mine, though I know many gin purists who seriously disagree with that opinion. While recommending options for using celery bitters in a Martini to customers, I was surprised by how many recommended using Hendrick’s. Infused with cucumber and rose, I prefer to play up the floral elements, or contrast it with citrus. I was more inclined to use a more classically styled gin, like Bombay or Plymouth.
As I had both Plymouth and Hendrick’s on my bar, I decided to give them both a try. I made two Martinis, identical but for the gin: two parts gin, one part dry vermouth, and 2-3 dashes celery bitters. While the one using Hendrick’s was still good, the flavors of the celery bitters overwhelmed the milder gin, and many of its subtle flavors were lost. The strength of the Plymouth was perfectly matched by the bitters, and was kicked up when I added a garnish of sliced baby dill gherkins.
Sadly, the Boeuf Bourgignon turned out to be a total loss, burning to a crisp. I’ll have to try that again. It certainly killed my cooking buzz, so I’m happy there’s leftover Sweet Potato and Pork Shepherd’s Pie from last night.
Based on a recipe from an Andrew Schloss cookbook, this sounded like a fun variation on a dish I love. I find sweet potatoes a bit much on their own, so I mixed them half and half with rutabaga when I made the mash for the topping, smoothed by a mix of butter and plain yogurt, which gives it a nice tang. I cut the pork loin into bite sized pieces and sauteed them in olive oil with sage, thyme, cumin, and a bit of salt and pepper. When they were nicely browned I transferred them to the casserole dish, then added a diced onion to the saute pan. When it was almost translucent I added about a cup of sherry, more thyme and sage, and lots of dashes of The Bitter Truth Celery Bitters. When it reduced a bit, I stirred in about 2 tablespoons of plain yogurt, and immediately poured it over the pork. I spooned the mash on top, sprinkled parmesan over the mash, then baked it at 350 degrees for about 30-40 minutes, until the parmesan had browned. Delicious!
So while my original dinner plans ended in devastation, I will be comforted by leftover Shepherd’s Pie, and by opening a great bottle of wine to go with it: Jerome Chezeaux Bourgogne Rouge 2005.
I love cooking while I’m snowed in. There’s close to two feet on the ground outside, and it’s still falling. I have absolutely no interest in being out in that (Washington is betraying me this winter!), and love the extra free time to try new recipes. Luckily my refrigerator is fully stocked with what I need for my first attempt at a classic: Julia Child’s Boeuf Bourgignon.
I love Julia Child. My first attempt at a roast leg of lamb was made with the help of one of her more recent cookbooks, The Way to Cook, that I checked out of the library. Mastering the Art of French Cooking would be my choice if I had to choose only one cookbook to use. I admire her for not only her talent as a chef, but for discovering it later in life, and for being a loud American who the French loved.
While braising is one of my favorite techniques for working with meat, I have never attempted this classic. It’s currently simmering away in my oven, and I can’t wait for dinner. I’m also mildly injured from the experience, with multiple burns from spitting fat while the bacon, and then the beef, were sauteing. More to follow after dinner, once I’ve tasted it.


From festival favourites to vegan specials! Blow your taste buds away...
(Please note, this information hasn't been updated since our 2021 festival)
F&L Totally Tasty Food
Vegan & Veggie
- Vegan vegetables chilli served with rice and spicy salsa
- Beetroot and plant vegan burger topped with roasted pepper, fries
- Veggie Thai burger topped with Thai slaw, fries
- Portobello mushroom burger, topped with red onions, and roasted peppers, fries
- Pasta salad topped with halloumi, or grilled artichokes ( veggie and vegan)
- Chilli: tomatoes, peppers, black beans, sweet potatoes and spinach
- Pasta salad: cherry tomatoes, mixed seeds, spinach and cucumber
All burger are served in a veggie bap with rocket, tomato and crispy onions. Choice of sauces available, chipotle, burger sauce, mayo, vegan horseradish mayo, pesto mayo
Real Jamaican Jerk Grill
One for chicken lovers!
The Real Jamaican Jerk Grill will be returning to Red Sky in 2021. Food includes.
All chicken is authentically grilled on site using the team's custom made grill over coals. You can't get tastier than that!
- Jerk Chicken
- Curried Goat
- Jerk Chicken Burger
- Vegan Mac n Cheese
All available with a range of not-hot to very-hot sauces!
Authentic Nordic Food
- Skagen Rye Sub
Traditional open-faced sandwich of prawns with sour cream, mayonnaise, dill and red onion
- Pulled Pork Viking Sub
Slow cooked, meltingly tender pulled pork piled on our soft sub roll topped with home-made Scandi coleslaw
- Pulled Chicken Viking Sub
Slow cooked, meltingly tender pulled chicken piled on our soft sub roll topped with home-made Scandi coleslaw
- Scandi Meatball Sub
Home-made meatballs in creamy sauce on shredded crisp lettuce, topped with lingonberry jam and dill pickles
- Pulled BBQ Mushroom
Tender pulled mushrooms piled on our soft sub roll topped with home-made Scandi coleslaw
- Scandi Smoked Salmon Bagel
With cream cheese, chopped dill, black pepper and a squeeze of lemon juice
- Scandi Smoked Salmon Bagel and Prawns
With cream chopped dill, black pepper and a squeeze of lemon juice and prawns in a mayonnaise sauce
- Plus sweets including Cinnamon Buns, Cinnamon Swirls, Fudgy Chocolate Brownies and Coconut Chocolate Balls
Premium coffee also served! This is South England's first Scandanavian Food Truck!
Traditional BBQ Favourites
A traditional BBQ serving all the favourites. Run by our local Scouts, the 1st Burghfield & Sulhampstead Scout Group.
On the menu:
- Hot Dogs
- Lamb Chops
- Vegitable Kebabs
- Chilli Con Carne and Jackets
Carmel's Ice Cream
Ice Creams and Sorbet
Back this year is Red Sky's classy take on Ice Cream! Step forward Carmel, with her cooling cones of joy.
Ice cream flavours include:
- Tripple Chocolate
- Mint Choc Chip
- Toffee Crunch
- Strawberry Ripple
- Rum and Raisin
- Smashed Caramel
- Plus a selection of delicious Sorbets!


This versatile kitchen alliance is suitable for chopping, steam cooking, mixing and warming healthy baby food.
Homemade meals prepared from fresh and healthy ingredients are the tastiest dishes for your child.
The practical steam cooker by Chicco is the best choice for easing your little one’s transition from pureed food to solid food.
The Cut Express, which is a unique and innovative cutting machine, is perfect for chopping ingredients without an additional chopping board, knife or extra bowls.
The special shape of this container contributes to a consistent and effective distribution of the steam.
Since flavors as well as the nutrients of fruit and vegetables, fish and meat remain in the respective food while steam cooking, you can create the best preconditions for your child to grow in the healthiest way possible.
Switch system-unique tilting basket, switches from steam cooking to homogenizing.
Cooking basket holds 550ml; bowl holds 100ml.
Versatile kitchen appliance chopping, steam cooking, mixing and warming food
Cut Express – Unique and innovative cutting machine
6 months +


"Exceptional food with great prices ESPECIALLY for kids! Taco Salad was so full of flavor and perfect lunch size. And a bday slice of cheesecake for our 5 y/o birthday girl. And our server Adam was so gracious and prompt!"
"Best Mexican food in town, service is great!"
"Comfortable atmosphere, awesome staff & above all great comfort food for my soul..."
"Wonderful ambiance and very affable service. The meals were crisp and yummy. Will surely recommend this restaurant to anyone. Fair prices and large portions. Great work."
"The food is extraordinary, the prices fair, and the service great! You feel as though you are welcomed by family."
"They have a varied menu and the staff is very helpful. I moved here recently and have now found my new go to Mexican Restaurant."
"The BEST Mexican food around! Never a bad plate. Exceptional service. Been going there for years now!"
"Great food, fresh to order, great staff, beautiful restaurant, the one authentic Mexican restaurant in Louisiana that I've so far discovered. Peace and love from a Mexican food snob from Arizona."
"Outstanding food and service !!! That staff is always happy and helpful !!! A definite place to go over and over."
"The food is always delicious, service is friendly, and the food comes out quickly. This is our families go to restaurant and the only restaurant my 15 year old ever requests."


Welcome to Good Days Restaurant
Since opening our doors back in 1999, Good Days Restaurant has been cooking up delicious American fare in a clean, friendly environment. We're open seven days a week from 7 A.M. to 10 P.M. and serve breakfast, lunch, and dinner.
Our huge menu is full of homemade favorites like banana bread French toast, fresh turkey dinner, fish and chips, and garlic bread grinders. We have some of the best breakfast in New England, and we serve it all day, so go ahead and order a giant German apple pancake for dinner!
Our staff is friendly and our cooks are quick, so don't be discouraged by the full parking lot. We pride ourselves on our quick table turnover. After all, we have seating for 130 guests.
We hope you enjoy the classic American ambiance. Try an ice-cold Coca-Cola from our restored 1950's vending machine. Check out our collection of vintage photos on the walls depicting people having their own "Good Days".
Our entire menu is available for takeout. Stop by our ice cream window for Richardson's Ice Cream, Ritchie's Italian Slush, our famous Producer's Dairy Fudgecake Sundae, or any one of our homemade desserts.
Here we believe the makings of a good day are simpler than you think. Come on down with your friends and family. We'll make something good.
"Thanks for Coming"
The Good Days Staff
Good Days Restaurant
99 S. Main Street
West Bridgewater, MA 02379
Open 7 days a week!
7:00 AM - 10:00 PM


I Like Big Bundts (yes, you're reading that correctly) is one clever turn of phrase! Created by the very cool Los Angeles librarian-blogger, The Food Librarian, her website offers up delicious baked goods (and Jello!) and the most incredible 30 days of bundt cakes leading up to National Bundt Day on November 15.
This year she has inspired me to bake along. While I can't compete with 30 bundts in 30 days, I will try my best to make 8 bundts in 15 days using only books available in our library's collection.


STAUB’s history begins with its classic cocotte, a cast iron kitchen favourite used to cook tender food full of flavour. Designed by Francis Staub in 1974, the cocotte is loved for its timeless design updated with the latest innovations in cookware manufacturing. It’s perfect for stewed dishes and versatile enough to use for baking bread. The self-basting system under the lid ensures a continuous circulation of moisture for natural basting. The STAUB cocotte retains 10% more moisture during the cooking process than competitors’ pots do. The 24cm Black round cast iron cocotte is ideal for cooking one-pot dishes, from roasts and stews to soups, risotto and baking bread, then serving to guests at the dining table. The cast iron construction retains heat, keeping second helpings piping hot.
Even heat distribution
Gently prepare aromatic stewed dishes, thanks to the cocotte’s superior even heat distribution. Cast iron is a carbon-rich iron alloy and so is exceptional at retaining heat, diffusing it slowly and distributing it evenly. Once cast iron is hot, you can turn the heat down to a minimum for gentle simmering and to reduce energy consumption. Cast iron also retains cold: refrigerate before serving and your cast iron product will remain cool at the table.
Self-basting lid structure
Very little oil is required for cooking and only a little water for steaming, which helps intensify nutrients and flavours and makes for healthier meals. The flat lid has a specially contoured underside to promote continuous dripping of moisture onto the entire food cooking. The Staub lid distributes moisture nine times more effectively than conventional lids, resulting in optimum flavours and juicy cooking results.
Cook stews in the cocotte, sear, try slow-cooked dishes and even bake bread. It can be used on all types of hobs, including induction, and is heat-resistant in the oven up to 250°C. Not suitable for the microwave or dishwasher.
- Ideal for searing and slow cooking of roast and poultry on the piece
- Designed to keep moisture in the pot and to retain flavour
- Superb cast iron heat retention reduces energy use
- Lid knob is oven safe to 250°C
- Juicy and tender cooking result due to the special drop structure in the top
- Suitable for all types of stoves incl. induction, can also be used in the oven / grill
Order Shipping and Returns
Our delivery charges vary from region to region. For instance, we provide free postage to Peninsular (SM), but for Sabah and Sarawak (SS) and Labuan, there will be specific charges according to the quantity and weight of the products. If your order was from ready stock, we will dispatch your order within 2/3 working days after you have settled your payment in full. If your order was from UK stock or In Transit stock, you will have to wait until your order arrives in Malaysia. When your order is ready, you will receive an SMS or email notification about the arrival of your product. If you have any payment balance/ order dues remaining, you will need to settle the balance in full within agreed 90 days/ 180 days timeframe, so that we can package and send the product to your delivery address. After we receive your payment, we will dispatch your order. If you have already settled your order payment, you can ignore this message. Please note that, you will receive an SMS or email notification containing the Tracking Number after your order is dispatched.
**Please always keep your email, phone, and delivery address updated. If any changes are made by you and you have not informed us about it, we will not be responsible for loss of your package/ failure attempt in order delivery.**
We hope you will like every purchase and leave a positive review/ feedback for us. For cases, when you need to return an item due to a fault from our end, we will review your case first, if your case is approved, then we will accept the return. For full details of how to make a return, please refer to our Return and Refund Policy.


OUTDOOR EATS AT THE HALL
5pm -7 pm
Clinton Community Hall
We have a new name! Because of the variety of vendor serving setups, we decided to move away from “food trucks” to a broader description. But the general concept remains – great food from local vendors. Dine at picnic tables at the hall, or take your dinner to go.
Come join us at Outdoor Eats at the Hall on Tuesday, July 26 from 5–7 pm! We will have delicious food from our local vendors, @islandnosh and @konaice. We will have plenty of food for all. Come out and support local!
For information contact: firstname.lastname@example.org


Richard, Mary and family would like to welcome you to visit their new on farm butchery where you can share in their passion for quality produce selling home reared beef, lamb, pork and turkey. The meat is hung and allowed to mature to give tender, succulent and flavoursome cuts of meat.
More recently Mary & Richard are pleased to welcome onboard the skills and experience of the local Master Butcher Michael Shirt. Michael has almost 40 years of both farming and butchery under his belt. Michael says that Stanedge although small has a lot to offer, quality, affordability and choice, this combined with the knowledge, passion and hard work will give the customer total satisfaction. We have won numerous awards over recent months, click here to find out more.
We are also able to offer freezer boxes of meat to keep you going between visits. Special offers and seasonal promotions will be advertised.
The butchery is open each week on a Thursday, Friday and Saturday 10am – 6pm. Please contact us on 01298 84811 / 07712 621 775 or contact us through the
"Email Us" page for any further information or special requests.


In lieu of Halloween today I decided to share a recipe for the adults tonight and give you a suggestions for what to do do with your pumpkin seeds. There are a ton of different things you can do, and you can go in the salty direction, spicy, or sweet. Since hubby and I are not much into spicy I decided to go down the sweet & salty direction because well you cant really go wrong. I found this recipe from The Clever Carrot and I promise it could not get easier.
Cook time: 30 min
If you really wanted to make this easy on yourself you could buy already roasted salted pumpkin seeds, and then roast them for just a few min with the honey and then sprinkle a small amount of salt just for an extra crunch! I also heated my honey up in the microwave for 25 seconds to get it to be a little more runny. Happy Halloween! Enjoy!


- About Us
Record Sugar Beet Harvest in Wyoming
This year's sugar beet harvest in the Bighorn Basin set a record for tons per acre. Wyoming Sugar Vice President Vince Salzman reports an average of just over 29.3 tons per acre. Sugar content was close to a record at 17.9%. Salzman says 300,000 tons of sugar beets were delivered to the four Wyoming Sugar receiving stations in Riverton, Midvale, Basin and at the factory yard in Worland. The will be processed into about 840,000, 100-pound bags of sugar.


Welcome to Levain
We are a casual, neighborhood restaurant located at the Shops of Seville. Our ambitious menu is ever changing and seasonally inspired. Our relationships with Oklahoma’s farmers allow us to provide ingredient driven dishes at the height of the season served in our family-friendly atmosphere.
Levain to many means sourdough, but for us it means much more. Fermentation is an ingredient we revere for it’s unpredictable nature and it’s undeniable contribution to food, beer, and wine. Each day we use the natural yeasts native to Tulsa and beyond to create bread, pastries, and to preserve our favorite vegetables and fruits to be enjoyed long after their typical harvest season.


We have been serving our clients with a wide range of dairy products including 200 ml Murli Desi Ghee. This is available in different packaging sizes to cater to the requirements of our customers. This ghee is made using premium quality ingredients which are processed and packed using qualitative machinery hygienically at our unit. 200 ml Murli Desi Ghee is packed in a resealable box. This provides our ghee with a long shelf life. We offer this ghee at highly economical prices.


The Region’s Most Fun & Delicious Culinary, Wine, Spirit and Beer Expo!
September 18th & 19th 2015 at the Canadian Lakehead Exhibition (CLE)
Come and experience an exciting variety of Ontario VQA Wines, International wines and spirits, craft beers, gourmet coffee and teas, delectable desserts, mouthwatering cuisine and locally grown and prepared farmers market produce and more featuring some of the finest culinary offerings in Northwestern Ontario.
While tantalizing your tastebuds you can enjoy live entertainment and fun informative culinary demonstrations.
Your admission ticket includes 20 sample tickets as well as a souvenier sample glass that you will receive when you arrive.
AGE OF MAJORITY – You must be 19 years or older to attend!


The weather will be turning chilly in my neck of the woods later today...don't know about you, but when the temperature dips, nothing warms my soul more than a piping hot bowl of soup or stew! Thought I'd share a very quick and delish recipe for Chicken & Dumplin' Soup. Not only is it tasty, but it comes together in a flash. Rather than the canned vegetables, I use a **bag of frozen soup vegetables plus a handful or two of frozen green beans, *frozen, oven-roasted, diced chicken rather than cooking/shredding the chicken breasts (makes prep even faster), and add minced fresh Italian Parsley. My hubby and I love this yummy dish!
1 (10 3/4 oz) can Cream of Chicken Soup
4 c chicken broth
4 boneless, skinless chicken breasts, cooked and shredded*
2 (15 oz) cans mixed vegetables**
12 oz tube refrigerated biscuits, quartered
Optional black pepper to taste.
Combine soup and broth in a 6-quart stockpot; bring to a boil over medium-high heat, whisking until smooth. Stir in chicken and vegetables; bring to a boil. Drop biscuit quarters into soup; cover and simmer 15 minutes. Let soup sit 10 minutes before serving. Sprinkle each serving with pepper, if desired. Serves 6 to 8


Guignolet is a French wild cherry liqueur.
Guignolet is a cherry liqueur made with kirsch, red wine, and sugar is an easy preserve that captures the cherry season long after it’s gone.
A leading producer is the company Giffard in Angers, France, the same town where Cointreau is produced. The Cointreau brothers were instrumental in its reinvention, the original recipe having been lost.
Guignolet Kirsch is created by macerating cherries and Morello cherries in a fine, Kirsch-based liqueur (Guignolet without Kirsch). The color and flavor depends on the variety of fruit selected and used.


How to Make a Spicy Tuna Salmon Sushi Roll
How to Make a Tuna Salmon Sushi Roll
We know how tempting sushi can be, especially when you’ve made it with your own hands. To prepare the best looking canapé style sushi with spicy salmon and tuna tartar fillings, follow these simple steps. The ingredients used in tartar are just enough to make two sushis. Think of the number of sushis you want to make and add ingredients accordingly.
- Take some fresh tuna and salmon, then cut a 2.5 inch long piece from each.
- Cut reasonably thin vertical slices from both using a sharp knife. Put the pieces and slices aside for now.
- Take the sushi rice and press it into a small ball to make your sushi filling. Wrap a thin slice of avocado around the rice ball, giving it a finished and aesthetic look. Next, wrap a slice of tuna around the avocado slice, making it look complete. To keep the sushi in place, wrap a nori strip around the tuna slice.
- Repeat the same for the salmon sushi.
- To prepare the tartar, take a thick salmon slice and chop it using a knife. Do the same for the tuna.
- Put the chopped tuna and salmon in two different bowls and add a little bit of sriracha sauce in both the bowls.
- Add a dash of soya sauce and squirt some lime juice to give it that extra kick.
- Next, add a little bit of chopped, fresh herbs of your choice and mix well.
- Now press the sushi rice in between your sushi and add tartar in the center. In the tuna sushi, add the salmon tartar and in the salmon sushi, add the tuna tartar.
- Finish off by garnishing them with the same chopped herb that you used earlier. The sushis are now ready to give your taste buds a delicious, tantalizing treat.
Now that you know how to make a tuna salmon sushi roll, you will be able to enjoy it at home. We recommend that you check our how to make a dragon sushi roll recipe tutorial as well and enjoy it with this.


New Kitchen and Bar Kitchen Refurbishment in Southampton.
We’re excited to share a recently completed project. Karyn and Si have been running their take away business from their own kitchen for the past 3 years and have now taken the plunge and opened Noodle 8, 5a High Street, Portswood. This quirky restaurant brings the flavours of Hong Kong street food to Southampton. They have chosen Andrew White Commercial Kitchens to design and install their new commercial kitchen and bar. It’s been a fantastic project and we wish Karyn and Si all the very best with their new venture.
Noodle 8 promises to take food lovers on a journey to Temple Street night market where the smell of the hawker stalls fill the air and the clattering sound of the woks infuse to bring the freshest authentic Asian street food in the world. A special launch party for family, friends and guests took place at the weekend before the restaurant opened its doors to paying customers on The Broadway yesterday.
The opening of the venue is a long held dream for owners Simon Sin and Karyn Olden who have been producing their Asian street food for nearly five years. The couple couldn’t keep up with demand during a stint producing food for the delivery service Just Eat at their home and decided to take over a vacant unit nearby.
They have transformed it into a funky eatery with 30 covers.
Karyn told the Daily Echo: “We’ve learnt so much from all the markets, festivals and events.
“We also made a great team working from home with Si cooking and me delivering but there was more demand than we could cope with.
“People love our street food and we’re sticking to that, only now we can open six days a week, day and night.”
Noodle 8 is described as a ‘rough and tumble food joint with bags of atmosphere and delicious food’. The market menu showcases all of the favourites that Simon and Karyn have been sharing on the street since 2015. Customers can enjoy noodles, Katsu curry, Malaysian curry, Terriyaki salmon, Gyozas, Tempura prawns and spring rolls.
Choose your noodles from a selection including Chow Mein, Ramen and Vermicelli, choose your meat, tofu, veg or seafood and choose a sauce like Satay, Pad Thai, Sweet Chilli and Oyster. A selection of sides and dim sum include Sesame Prawn Toast, Salt and Chilli Chicken Wings and Prawn Crackers. The menu caters for vegetarians, vegans and anyone following a gluten free diet. Noodle 8 is the first place in Southampton to offer Japanese Kirin beer on draft, alongside wines handpicked to compliment the food.
The decor is stripped back ‘Shoreditch’ style with a colourful graffiti mural. It’s open Tuesday to Sunday 12 midday to 10pm and the menu is also on Just Eat and Deliveroo.


Pizza Hut gift card E-voucher INR -500 (INSTANT DELIVERY)
Pizza Hut Gift Voucher is the best gifting option since this is sure to bring a smile on the face of even the sullenest people. When it comes to celebration time, a good food option takes priority; and as everybody knows anytime is Pizza time! So, what does this tell you? When you are in the mood to celebrate, Pizza Hut is your obvious destination. Ever since the first restaurant started in 1996 in Bangalore, there has been a constant demand for more among the customers, especially the young people. Get lip smacking taste of hot and sizzling pizza from Pizza Hut. From pizza to sides, desserts, drinks and more, Pizza Hut gives you too many reasons to not indulge in the drooling slices. Use Pizza Hut Gift Cards (vouchers) to treat yourself with cheese-filled love every now and then!
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Thursday, August 28, 2008
Is Upma good for Diabetics
Upma is a traditional Indian dish prepared all over the country, Generally consumed as snack or for breakfast. Upma is prepared from Sooji ( semolina). Sooji itself is derived from wheat and high carbohydrate and calory content ( 75 gms of carbs per 100gms of semolina providing approx. 350 kcals of energy) single usual serving of upma is approx. 260 Kcals. But the biggest problems with foods made with semolina ( sooji) is their high glycemic index , such products are quickly absorbed into blood and result in quick and high peaks in blood glucose levels- this makes such foods undesirable for diabetics. Upma is often consumed with Nariyal chutney- which has high caloric value and is rich in saturated fats. Nariyal Chutney is therefore not recommended for diabetics.
One solution is making upma with soaked fenugreek seeds this decreases the absorption in blood and may prevent sudden blood glucose peaks. Here you can access this recipe for free.
Diabetestotalcontrol.com- Dedicated to Diabetes care of Indians in India and all over theWorld


Our Family Table. Australia's First Masterchef
Door Julie Goodwin
|Our Family Table. Australia's First Masterchef|
Jaar van uitgave
|Since taking out the coveted title of Australia's first MasterChef, Julie Goodwin has been cooking, testing and writing away like mad, preparing to publish her first cookbook.|
Julie says: 'In this book I'm not just presenting recipes but exploring the role of food in families and communities. I want to get people back into their kitchens and promote the joy of food and family. OUR FAMILY TABLE is full of lovely stories and recipes and feasts, with a strong focus on good old-fashioned tucker. '
Some recipes are heirlooms passed down in Julie's family through generations, while others were given to her by friends and neighbours. There are lazy weekend breakfasts to enjoy with the family, weekday and special occasion dinners, barbecue and camp cooking, and cakes, biscuits and puddings galor... ()e. Julie also includes recipes she created on MasterChef - such as her now famous lemon diva cupcakes and her passionfruit 'puddle' pie.
The final section of the book is Julie's favourite: a beautifully designed 'blank' chapter with pages for the reader's own photos, clippings and hand-me-down handwritten recipes from family and friends.
With a foreword by Australian culinary icon, Margaret Fulton.
Onze gebruikte boeken verkeren in goede tweedehands staat, tenzij hierboven anders beschreven. Kleine onvolkomenheden zijn niet altijd vermeld.


Allan K.December 2, 2018
Great Food, Great Value — Great local place where you always get great food at good prices. Best fried shrimp on the shore! Burgers are both great tasting but have a great variety. Something for everyone!
Joshua F.November 28, 2018
It was our first time here today. We made it for lunch. My wife had a lobster wrap sandwich, which she thoroughly enjoyed, and I had fried shrimp. The breaking on my shrimp was crispy with a little seasoning; delicious. Service was prompt and friendly. We will be back.
Kam S.October 20, 2018
Tasty — Planned a stop here on a recent Friday night. We were in a hurry and asked to have the food ASAP and were not disappointed. The restaurant was full and we got our meals quickly. The clam chowder was amazing. Right up there on my top 5 list! Burgers were large and steak …
Joanna H.July 17, 2018
Had the best salad and dessert I’ve ever had! A low key place with awesome food and really nice people all around. Want to come back immediately.
Stephen S.June 13, 2018
I love burgers. There is no way around that. I’d always heard this place had a great burger… ! I ordered a 4 cheese bacon burger… We also had an order of clams as an appetizer. First, the clams were simple. Tasted great. Then the burgers! Wow! This place probably jumped to the top of …
Mark P.April 19, 2018
Never had a bad meal in this place. Plus, a nice bar atmosphere if that’s what you’re into. The burgers are A+.
Christian R.March 27, 2018
My girlfriend and I love this place! Food made with fresh ingredients, a cozy atmosphere, amazing burgers.. cooked however you prefer and rotating beer taps that offer a nice selection. Plus, depending on our mood we’ll hit up HW for a bottle or glass of wine too. It’s our new favorite place.
Mark R.February 8, 2018
My wife and I love coming here. Belly up to the bar for awesome specials cooked right in front of you. The Chef is great and the bartenders are just perfect. They are very attentive and fun. We’ve made this a weekly hangout. We look forward to it every week.


Chinese BBQ Pork (Char Siew).
You produce browning heat Chinese BBQ Pork (Char Siew) working 3 modus operandi so 6 along with. Here you go carry out.
program of Chinese BBQ Pork (Char Siew)
- Prepare 100 grams of pork strip.
- You need 1 dash of meat tenderizer.
- It's 1 cup of sauce pls refer to APP RECIPE ON (SAUCE FOR PORK OR SPARE RIB).
Chinese BBQ Pork (Char Siew) technique
- For the diy sauce for pork and spare ribs please view the attachment below.
- Marinate pork with meat tenderizer and sauce for pork for 20 minute.
- Bake the pork with half the sauce 180 C for 25 minute or longer depending on the thickness of pork.
- Turn pork and add balance sauce then bake for another 15 minute or longer depending on the thickness of pork.
- Remove pork then add 3tbsp of water on baking dish to dilute sauce bring it to a boil and then fully coat cooked pork with sauce.
- Below are few of my recipes using this chinese bbq,sauce (char siew sauce), i am glad to share with you https://cookpad.com/us/recipes/334149-baked-soft-pork-rib-in-chinese-bbq-sauce https://cookpad.com/us/recipes/369030-chinese-brocoli-with-bbq-chinese-sauce-char-siew-sauce https://cookpad.com/us/recipes/334649-salmon-in-chinese-bbq-sauce-char-siew-sauce https://cookpad.com/us/recipes/335386-baked-chicken-in-chinese-bbq-sauce-char-siew.


The culinary arts can be another vocation to think about.
Chefs, restaurant supervisors, caterers and bakers are the primary actors in this industry.
Due to the stable rate of growth in the job marketplace, the outlook for experienced or new chefs looks good going forward.
Among the main factors behind this is that folks are eating at restaurants in big numbers. Eateries are continuously looking for experienced chefs.
A second bonus of this profession is that a person don’t need to have a full university diploma to get their first job.
Though a few chefs will complete an undergraduate degree prior to beginning their career, most restaurant pros launch their careers with only a modest level of actual schooling.
Unfortunately, some of the popular shift hours for cooks involve weekend and night hours. Others, like baking professionals, may have to start working very early in the morning. Plenty of people could like this, yet others might not.
Cooking students find out how to successfully use the important tools of the kitchen. Students also find out how restaurant kitchens function and how to play a role in them.
There will be a variety of areas cooking students will take classes in. Several of the classes will concentrate on kitchen tools, dessert making, food buying, meats, meal presentation and more.
While a portion of the education is carried out in classrooms, lots of it is performed in institution kitchens built to look just like a restaurant kitchen.
New graduates can normally obtain a job with a restaurant, however there’s also opportunities with catering companies, cruise lines, resorts, and other establishments which deliver hospitality, like nursing homes and schools.
Should you feel you could be meant for a job somewhere within the culinary arts arena, you could go and find out more information about it.
This is certainly a fantastic career field for the certain type of person.


The idea was to provide a unique Irish experience incorporating the warmth of an Irish pub with New American cuisine and all the while maintaining the same charm and hospitality. The idea became a reality five years ago when the trio opened Tír na nÓg Irish Bar & Grill in the heart of Midtown Manhattan.
A design team and artisans from Ireland created this small piece of Ireland by salvaging interesting architectural pieces, furniture and bric-a-brac from churches and castles in Ireland and shipping them to New York. These pieces, combined with rich textiles, Celtic script adorning the walls, and rich, dark wood have shaped an elegant yet inviting atmosphere.
In order to cater to the sophisticated and casual diner, Tír na nÓg hired former Lenox Room Executive Chef Matthew Geraghty. Geraghty took the traditional foods of Ireland and gave them a make over. Irish Oak smoked salmon is layered between warm, corn blinis, dill créme fraiche and field greens. Potato leek soup is topped with a drizzle of truffle oil and the rack of lamb is herb crusted and served with a goat cheese potato gratin and seasonal root vegetables. How's that for Irish grub?
The combination of an attractive menu and a professional, yet friendly, team of bartenders and servers has made Tír na nÓg an immediate success with clientele of all ages.


Junk food literally means food that is not required, useless for your body. That’s why it’s called “junk”, the food that has only negative and no positive impact on your body. Junk food has no amount of nutrients present in it and it is full of calories.
When junk food replaces the nutritional food in our daily life, it gradually detoriates our health and makes us put on weight. Junk food has a lot of harmful effects on our body. Few are stated below.
1. Digestive Tract Problems
When junk food is eaten in abundance it might causes digestive tract related problems like GERD (Gastro-esophageal Reflux Disease) or Irritable bowel Syndrome or Constipation. This is due to the junk food is usually fried and this oil is soaked into the food.
So when this food is eaten it increases the production of acid because oily food irritated the stomach lining. This acid production may cause Acid reflux or chronic diarrhea. Junk food also lacks in fiber content.
Due to the absence of dietary fibers, the junk food doesn’t pass out easily and may cause constipation which could lead to hemorrhoids also.
2. Causes Depression
When junk foods are taken in all the meals of a day, the body doesn’t feel fresh and gets stressed. This metabolic stress in the body may lead to depression sometimes.
Depression due to junk food is usually found in teenagers. Junk food also hampers hormonal imbalance of our body, because it doesn’t supply enough ingredients, this also leads to depression in young adults.
3. Risk of Liver Damage
When junk has been taken for a very long period it causes some changes in the liver. These changes in the liver are due the changes in the liver enzymes. Junk food causes same kinds of changes in liver enzymes as does the alcohol abuse.
Junk food also being high in fat causes deposition of fat in liver cells; this may lead to diseases like fatty liver etc.
4. Risk of Diabetes Type-2
Junk food consists of lots of carbohydrates. When junk food is taken more often there is a spike in blood sugar level, this change makes our body undergo metabolic stress.
This stress affects the sensitivity of Insulin, which helps regulate the blood sugar level. This disturbance may lead to lifelong inability of Insulin to function properly, thus resulting in Diabetes Type 2.
5. Causes Fatigue
As junk food has no trace of nutrients and it only contains fat and carbohydrates, so when it is took for a longer period of time for all meals of the day, it causes fatigue and weakness. This is due to no necessary nutrients like vitamins and proteins are reaching to your body.
Junk food only gives a feeling of fullness. It has zero nutritional value.
6. Affects Brain Function
According to new researches, junk food has severe effects on brain function. The fat present in junk foods replaces the good cholesterol in our brain.
This faulty fat present in our brain hamper chemical signaling of the brain and brain cannot carry out its functions that effectively. In rats, it has shown to cause memory impairment.
7. Risk of Heart Disease
Junk food has a hefty amount of trnas fat and saturated fat in it. These increase the amount of bad cholesterol circulating in our blood. When the amount of bad cholesterol increases it tends to get stuck to the wall of the arteries.
These stuck cholesterol damages our blood vessels and cause chronic inflammation, which can further result in diseases like atherosclerosis, thrombus or emboli formation, congestive cardiac failure, hypertension, etc.
8. Risk of Kidney Disease
Other than being full of fat and zero nutrients, junk food also has a good amount of salt in it. It is the sodium content of this type of food that makes us craves for it more. Junk food being high in sodium content disrupts the sodium-potassium balance of our body.
Since kidneys are responsible for keeping this balance, they are damaged in this process. Also, increase in sodium content in our blood also elevates our blood pressure leading us to hypertension.
9. Affects Sugar Levels
When we eat junk food there is sudden change in our blood glucose level, which tends to increase suddenly. When we are done with our food it drops back, this sudden rise and fall disrupts our metabolism and makes us want to eat more. This not only effects metabolism but also makes us obese.
10. Can Cause Cancer
Consumption of higher amounts of junk is associated with colorectal cancer. This is because junk food has a high amount of sugar and fats in it.
Few researches show that because junk food has no dietary fibers in it, it tends to cause the cancers of the digestive tract, most likely being the colorectal cancer.


The on-site restaurant, which is just a few minutes walk away sells snacks, breakfasts, hot lunches and evening meals.
Breakfast is served from 7.30am – 9.30am.
Evening meal is cooked to order from 5.30pm – 8.00pm (last orders at 7.45pm).
Breakfast is served from 8.00am – 9.00am.
A packed lunch can be pre-ordered. Orders must be placed by 10 am.
The nearby towns of Didcot, Wantage and Abingdon offer a range of dining options and many of the local villages have good pubs serving food.
The closest supermarkets can be found in Didcot and Wantage along with pharmacies, doctors and dentists. Smaller convenience stores with extended opening hours are available in Steventon and at the Milton Interchange service station.


Harvest & Revel- founded by Sara Elise in 2012 and now run by Sara Elise and a team of talented Chefs- is a full service event catering company based in Brooklyn, NY. For adventurous and thoughtful eaters, event producers and party planners who care about taste and well-being, Harvest & Revel is the alternative catering company offering well-sourced and creatively cooked food with style as well as ethics and health consciousness. With every detail- the team curates creative culinary experiences and helps facilitate refreshingly positive, artful, and satisfying events and meals for all occasions.
Harvest & Revel creates rustic, yet elegant dishes that celebrate the flavors of the natural ingredients. They make many of our own breads, syrups, pickles, jams, dressings, and sauces. And when they don't, they source from the artisanal producers that they believe are the most talented and ethical of New York. They consciously step away from our culture's industrialized agriculture, over-processing, and fast food- and instead, work with organic and "slow" ingredients from local farms whenever possible.
Unlike most other catering companies, Harvest & Revel doesn’t have set menus because they customize every menu that they create, responding to the vision of each client.
Directed by this vision, they draw upon the ingredients and flavors being offered by the current season to design a memorable and delicious culinary experience- with integrity at every point of the process.


Introducing The Insect Experience, South Africa’s edible insects restaurant. Insects are a sustainable food for our future. Do you agree?
‘In the News’ Intro:
Since June 2019, food scientist Leah Bessa and her partners have been operating a pop-up bug restaurant called the The Insect Experience – believed to be South Africa’s first all-insect restaurant. The bug-inspired meals were designed by chef Mario Barnard, who first started cooking with insects after a trip to Thailand. During his trip, he was encouraged to eat tarantulas and scorpions.


We've been working on eating solids recently and I am one of those moms that reads everything she can on how to do it right and then take them all and make up my own expert opinion. Well, one site said let your baby "explore" the food, feel it touch it and maybe try to put some in their mouth themselves it helps the process. So I think, "ya... I get that" and of course Miss T loves her rice cereal so far.. well... She grabbed the bowl from my hand and started slurping the rice cereal out, then decided she wanted to eat my finger too. She said it taste like chicken but I'm not sure she's had chicken yet!
If you'd like to participate in this week's Friday Foto Finish Fiesta, or if you just want to look at more pictures, head on over to Candid Carrie's and check it out!
2 hours ago


I am still in search of the perfect cookie… Last week I attended a five-days long advanced training at university. Because of my lactose-intolerance and fructose-intolerance, I sometimes have a hard time finding agreeable food at the cafeteria or in restaurants. So I decided to take some home-made cookies with me, just in case – I do not like being hungry!
Here they are, the Pecan Cookies with Dark Chocolate (lactose-free):
and the Pecan Cookies with White Chocolate (not lactose-free):
I was right with my skepticism concerning cafeteria food. As suspected, the food was not ideal for me. I wasn´t starving, though, rather the opposite – I felt stuffed by all those grilled cheese sandwiches and tomato-mozzarella-wraps! Not even the lactase pills helped. I think next time I´ll bring home-made granola with me instead of cookies, and buy lactose-free joghurt at the supermarket!
Of course I still ate the cookies, despite feeling stuffed. The cookies had that irresistible “have-one-more” taste…
The cookies also passed the quality-test at home: My teenager-son emptied the cookie tin in no time. He then called me while I was in that advanced training and told me he wanted more cookies. So. It seems that with this recipe, I might be one step closer to the perfect cookie!
To my surprise, all my test-eaters preferred the lactose-free variety with the dark chocolate to the original white-chocolate-variety.
1⅛ cup (250 g) soft butter (lactose-free, if you are very sensitive to lactose)
½ cup (100 g) sugar
1⅛ cup (200 g) brown sugar
2 eggs, room temperature
1 tbsp. vanilla sugar
4 cups (400 g) flour
½ tsp. salt
¼ tsp. baking powder
¾ cup (100 g) pecans, chopped
For lactose-free cookies:
7.2 oz. (200 g) dark chocolate, lactose-free, coarsely chopped (e.g. Lindt 70%, Merci 72%)
For cookies with lactose:
7.2 oz. (200 g white) chocolate, coarsely chopped
In a small bowl, combine flour,, salt and baking powder.
In a large mixing bowl, beat butter, sugar, brown sugar and vanilla sugar with a hand mixer or the kitchen machine until fluffy. Add one egg and beat it in for at least one minute, then add the second egg and beat in for another minute.
Add the flour mixture and beat until you get a smooth batter. Do not overbeat.
With a wooden spoon, fold in the chopped nuts and the chopped chocolate.
Separate the batter into two portions and press each portion into a log of about 6-7 inches (15-18 cm). The diameter should be 2-3 inches, depending on how big you want your cookies. I prefer large cookies!
Wrap the logs into cling foil and store in the fridge for about two hours or more. The cold logs will be firm.
Now it´s time for baking the cookies: Cover baking sheets with baking parchment. Preheat the oven to 340° F (170° C).
Remove the cling foil. Cut the logs into slices of about an inch. If necessary, press the slices into a round shape. I did not manage to make my logs as round as planned, so I had to shape the cookies by hand. This was quick and easy and no problem at all.
Put the cookies onto the baking sheets. Make sure you leave enough space between them; they will rise and spread. Bake for 10-15 minutes, until they are quite flat and golden brown at the edge.
Let the cookies cool on the baking sheet for a short time, then transfer to a cooling rack.
Makes about 24 large cookies.
Tarek Malouf (2013), Kuchenglück. Ostfildern: Jan Thorbecke Verlag.


Herbs are now sold out until Spring 2021 other than the following.
GOLDEN OREGANO - £2.50
PINEAPPLE MINT - £2.50
CURRY PLANT - £2.50
TRI COLOURED SAGE - £2.50
FRENCH TARRAGON £1.80 AND £3.95
GARDEN MINT £3.95
These can be left out in the garden over winter
Oregano (Marjoram white)
Golden Oregano (£2.50)
Curry Plant (£2.50)
Flat Leaf Parsley
Not hardy over winter. Basil in particular benefits from a warm sunny spot or even the kitchen window.
Basil Magic Blue (£2.10)
available in packs of 6 £2.50 or single pots £1.80
for the new potatoes
11 cm pots £1.80
2Ltr pot large specimen £3.95
available late spring £1.80 or 1ltr pots £3.95 now ready.
mixed pot herbs in 1ltr pots made up of Golden Sage, Golden Oregano and Golden Thyme. Ideal to grow near the BBQ for outdoor cooking £3.95 per pot.


DEPRIVED families in Harlow will receive crucial funding from the Essex half-term emergency fund to aid the transition into the Christmas break.
Hundreds children from BMAT Essex school’s that receive free school meals, will now be entitled to essential food hampers to assist families, thanks to the Essex half-term emergency fund’s £11,905 contribution.
Low income families already have immense pressures, therefore the fund was created by the multi-academy trust to alleviate unnecessary pressures over the festive period. The food hampers include all-important items such as: pasta, eggs, milk and of course a portion of festive treats.
“These hampers will help those families who are experiencing very difficult times as a result of the pandemic. We are really grateful for the kind donation which will make a big-difference”, said Lucia Glynn, BMAT head of operations.
The food hampers will be distributed to all eligible students before the Christmas break.
Photo: Food items distributed in the food hampers


What is raw honey?
Raw honey is pure honey. Raw honey, also known as pure or unfiltered, is not filtered or pasteurized. It is not treated honey. If you bought honey from a local beekeeper, it could be raw honey.
Raw Honey vs Honey
The main difference between raw honey and honey is the level of processing. Commercial honey is pasteurized or heated to high temperatures and filtered to remove pollen and other impurities. The resulting honey will be stable, smooth and prone to drizzling from bottles. However, heat sterilization also eliminates natural nutrients and honey antioxidants. Since honey is very acidic and a natural antibacterial agent, it does not need to be pasteurized like milk, so many agree that this is not necessary.
Raw Honey Benefits
Help for digestive issues
Honey can be used to treat gastrointestinal problems such as diarrhea, but there is not much research to show its effectiveness. It has been proven effective in treating H. pylori, the cause of gastric ulcers.
It is also a powerful prebiotic that nourishes beneficial bacteria that live in the intestines. But for digestion but also for general health
Honey is an effective disinfectant and is used in medical institutions for wound healing, as it has been discovered that it helps tissue regeneration.
Studies have shown that honey can speed healing and reduce infection. Remember that the honey used in hospitals is of medical quality, therefore it is tested and sterile. It is not a good idea to treat cuts with honey bought at the store.
Soothe a sore throat
Do you have a cold? Try a spoonful of honey. Honey is a cure for sore throat. When cold virus comes to you, add it to hot lemon tea.
It also functions as a cough suppressant. According to research, honey is dextromethorphan Which is a common ingredient of over-the-counter cough medicines Use one or two teaspoons straight.


Inventors of first instant ramen noodle capitalize on surging demand, growth by adding over 300 new jobs and making $228 million investment in Upstate
GREENVILLE, S.C. – November 9, 2023 – Nissin Foods, a global leader in producing premium, instant ramen products, has announced plans to expand its U.S. footprint by establishing new operations in Greenville County, South Carolina to meet surging demand from customers. The company’s planned $228 million investment will create over 300 new jobs.
“Nissin Foods has seen sustained sales growth year-over-year, especially over the last five years, driven by unprecedented demand for our products,” said Nissin Foods President and CEO Michael Price. “As we developed the company’s expansion plans, we determined early on that Greenville, South Carolina was the ideal location for our newest manufacturing facility.”
Headquartered in Tokyo, Nissin Foods was established in 1958 in Japan by Momofuku Ando, who invented the first instant ramen noodle inspired by his belief that “peace will come to the world when there is enough food.” In 1972, Nissin Foods USA opened its first plant in Gardena, California, thereby introducing ramen noodles to American consumers.
“Greenville is among the fastest growing manufacturing cities in the country, and many other top brands are produced there,” added Price. “In addition to being a significant milestone in Nissin’s history, this investment will allow us to optimize production capabilities, grow the organization, bring jobs to the community and continue to fortify our innovation pipeline.”
Launched in 1971 in Japan, Cup Noodles debuted in the U.S. in 1973, revolutionizing the food industry by creating a product that could package, prepare, and serve noodles all in one. For 65 years, Nissin Foods has created delicious and convenient Asian-inspired meals at an affordable value.
“Congratulations to Nissin Foods and Greenville County on bringing over 300 new jobs to South Carolina,” said South Carolina Gov. Henry McMaster. “This collaboration provides additional opportunities for Nissin Foods to serve its worldwide customer base while contributing to the Greenville community.”
Strong sales momentum has become the norm at Nissin Foods USA, driven in part by major investments in its premium product innovation. Sales increased 27% in the first quarter of fiscal 2023, up from the same period in 2022 and the fourth consecutive quarter of high double-digit sales growth for Nissin Foods, according to Food Business News.
“This announcement exemplifies the international reach of South Carolina’s pro-business reputation. Nissin Foods is primed for success in Greenville County as the strong workforce and abundant community support give the company an ideal environment to keep pace with growth and demand,” added Secretary of Commerce Harry M. Lightsey III.
With a large and growing brand portfolio that includes Cup Noodles®, Top Ramen®, Top Ramen® Bowl, Cup Noodles® Stir Fry®, Chow Mein, Hot & Spicy Bowl and Fire Wok, the company corporate philosophy embraces a commitment to taste, convenience, and quality. A leading provider of instant ramen noodles, the new Greenville County operation will help the company enhance continued product development and innovation while meeting the surging consumer demand. Products to be made at the new Greenville County facility were not identified by company officials.
“Greenville County welcomes Nissin Foods as it establishes its Southeastern manufacturing presence in Greenville County,” said Greenville County Council Chairman and Greenville Area Development Corporation Board Member Dan Tripp. “The company is a global leader in producing ramen products including Cup Noodles, Top Ramen and other delicious and convenient favorites enjoyed worldwide. We welcome Nissin Foods to our international community of companies and advanced manufacturing ecosystem.”
Always environmentally conscious, Nissin Foods USA, recently announced that Cup Noodles® will introduce a new paper cup design in early 2024, replacing the current polystyrene cup. A historic change for the brand since its 1973 U.S. introduction, the updated packaging for the on-the-go cup is now microwavable, making it even more convenient for consumers to enjoy.
The company has announced plans to purchase a 640,640-square-foot building located at 1170 Bracken Road in Piedmont for its new Greenville County manufacturing facility. Nissin Foods also has existing manufacturing facilities in Lancaster, Pennsylvania and Gardena, California.
Operations are expected to be online in August 2025. Individuals interested in joining the Nissin Foods team should visit the company’s careers page.
The Coordinating Council for Economic Development approved job development credits related to this project. The council also awarded a $250,000 Set-Aside grant to Greenville County to assist with the cost of building improvements. Since its founding in mid-2001, the GADC team’s efforts have resulted in the announcement of more than 34,600 new jobs and more than $6.6 billion in capital investment in Greenville County. To learn more, visit www.goGADC.com or call (864) 235-2008. To learn more about workforce opportunities, visit www.jobsingreenvillesc.com.
Would you like to get in touch with us? Please use the contact information below, or you can use the contact form to send us a message.


Message from the Founder Melissa Wakefield
Every Australian has the Right to Real Food. This has oddly become my life obsession. Its a nagging drive that is deafening and will not leave me alone.
What drives this obsession? With an absolute love of food, health and and a keen interest in peoples thoughts and behaviour, peoples food choices have always intrigued me.
I was fortunate enough to grow up in a household full of fresh food and shopping at the local fruit and vegetable shop was the norm. I have a family of my own now, married 16 years and a mother to a 15 year old and a 11 year old and through the past 16 years I have observed many different attitudes towards food. At birthday parties, sporting activities, playdates, canteens.
There has been various attitudes to food, and this is not about shaming or adding guilt to this tough gig of being a parent, but what I do know is Australia has a dark shadow that no one is talking about. A situation where 3.6 million Australians are food insecure, lacking secure access to sufficient amounts of safe and nutritious food for normal growth and development to lead an active and healthy life”. At the same time, similarly Australians who are food secure are making choices that are leading them down a path of diet related illness. This looming shadow is costing our country over 60 billion dollars each year in treating this epidemic.
Open to Possibilities Australia is so dear to my heart and I am saddened by the rising costs of living, where processed food is cheap and fresh produce is not on the shopping list for the low socio-economic. With a pondering mind, I questioned surely this did not have to be Australias story. My mind opened to possibilities, I began to see a clear solution of food security for every Australian that could also connect us back to Real food. It was clear in my mind but now I had to communicate this so it made sense to the rest of the country.
Leap Of Faith This drove me to pull down my wholefood business the JERF Project over 18 months ago for restructure (Yes I took a very deep breath, closed my eyes and leaped). During this time I looked at many business models. It was important to me that REAL food was to be more financially accessible to all communities in Australia and a sustainable model of food safety and security for those in need. A business model that will give all Australians the opportunity to thrive and live healthy and active lives.
WE ARE PROUDLY NOW KALI.AUSTRALIA
It is now powered by the impact membership, that allows healthy wholefoods at wholesale prices, direct to our member’s door. While you save on your wholefoods, the membership will work hard to give back to our Australian communities most in need.
It is really Simple! The consumer purchases an impact membership, the customer shops at wholesale prices for the real food, they save money, while their membership gives back to Food Projects through out Australia.
The Vision – Every Australian is able to eat safe and nutritious food to thrive for an active and mentally well life, through meaningful connections.
The Mission – Empowering all Australians to eat well for mental health, by providing a healthy food store that is affordable, with an online support structure for easy food preparation and current nutritional information on mental health, with a significant commitment to give back through the Impact Membership to Australian impact projects in nutrition and connection with a primary focus on mental wellness.
The Why –


Diet To Burn Belly Fat: You can increase your metabolism by including vegetables in your diet, which will help you lose weight faster. Apart from this, the fat stored in the stomach can also be reduced by eating vegetables.
How quickly can you lose stomach fat?
How To Lose Belly Fat: Losing weight is not an easy task. One has to face a lot of difficulty in losing weight. Belly fat and obesity are becoming a cause of concern for millions of people around the world.
In such a situation, you can increase your metabolism by including vegetables in your diet, which will help you lose weight faster. Apart from this, Lose Belly Fat can also be reduced by eating vegetables. So today we are going to tell you 10 such healthy vegetables which will make your weight loss journey easy and you will be able to lose weight fast. Include these 10 vegetables in your diet to remove belly fat.
1 Eat little by little –
2 Warm water –
3 Morning Walk –
4 Naukasana –
5 Don’t eat late at night –
6. Include green leafy vegetables in your diet to reduce belly and waist fat:
Fiber-rich food is needed to lose weight because they make you feel full for a long time. Green leafy vegetables are also low in calories and also work to fulfill your nutrient deficiency. If you are troubled by belly fat, then include green vegetables in your diet. This will help you get a flat tummy.
7. Include beans in the diet to reduce belly and waist fat:
Beans are considered very good for getting rid of body fat and improving muscle growth and digestion. This is because beans and legumes contain essential nutrients which not only provide adequate nutrition to the body but also help in reducing the growing fat. So if you want to get rid of belly fat, you can include beans in your diet.
8. Include cucumber in the diet to reduce belly and waist fat:
With only 45 calories, cucumber is great for a flat tummy. This is because cucumber contains up to 96 percent water, which does not let you get flatulence and helps in cooling your body.
9. Include spinach in your diet to reduce belly and waist fat.
Spinach is great for burning belly fat and is very nutritious as well. Some studies have been done on the fat-burning potential of spinach and in this category spinach is a very healthy veggie winner. Include some cooked or blanched spinach in your breakfast or lunch so that you can get rid of your belly fat.
10. Include mushrooms in your diet to reduce belly and waist fat.
Mushrooms are delicious and are very much liked by both vegetarians and non-vegetarians. Mushrooms are known to promote weight loss and fat burning by controlling blood glucose levels. Not only this. Mushrooms are protein-rich and can help in increasing your metabolism, thereby reducing belly fat.


Broken Rocks Café & Bakery has a background story that’s as good as its food.
Glen Grumbling, who owns the popular Wooster restaurant along with his wife Lisa, got a dishwashing job after college to help pay the bills. Lisa also worked in the restaurant industry. The rest, as they say, is history.
“I was working at a restaurant washing dishes and eventually I got into bread,” Grumbling said. “Then I was doing the bread for that restaurant.”
The Grumblings took a leap of faith and opened up Broken Rocks Café & Bakery in Loudonville in 2000. The name came from a small town in Michigan, where they were married. That’s also where Glen collected the wild grapes that he used to help perfect his sourdough breads.
In 2007, they moved to their current location in Wooster, which is in the building that used to house Pierce’s Sporting Goods. In 2014, they added the Rox Gastropub next door.
“The whole building (in Loudonville) would fit in our current dining room,” Glen said. “It was much smaller. We maxed out at 40 seats and didn’t serve alcohol. There was no liquor license available there.”
Known for its European-style bread, Broken Rocks also features a wide variety of dining options from pizza to pasta, soups, salads and sandwiches. Meals are prepared fresh every day using local ingredients. There’s also a full bar.
“We have a little bit of everything,” Glen said. “It’s good service, good food and a good atmosphere. If you don’t have all that, if you’re not hitting all those notes, you’re just not going to be in this very long.”
So what are Glen’s favorite items on the menu?
“People ask me, ‘What would you get?’” he said. “I like to get the seasonal items that come and go. Right now, we’re doing the asparagus pizza. Things like that just draw me back year after year. I like all the dishes, but the ones that I want to eat are the ones that are in season.”
The Wooster Area Chamber of Commerce recently named Broken Rocks its 2021 Small Business of the Year award winner (more than 15 employees).
It hasn’t always been easy to run a restaurant, and was especially hard during the pandemic shutdown. However, the Grumblings have a recipe for success that’s stood the test of time. They work hard, treat customers and employees well, and know how to make great tasting food.
Broken Rocks Café & Bakery Quick Facts:
Address: 123 E. Liberty Street, Wooster, OH 44691
Tuesday-Thursday: 11AM – 8PM
Friday 11AM – 9PM
Saturday 9:30AM – 9PM


Vegetable of the Month:
Also called pepper squash or Des Moines squash
• Although considered a winter squash, acorn squash belongs to the same species as all summer squashes (including zucchini and yellow crookneck squash). Acorn Squash is commonly mistaken as a gourd.
• The most common variety is dark green in color, often with a single splotch of orange on the side or top. However, newer varieties have arisen, including Golden Acorn, so named for its glowing yellow color, as well as varieties that are white.
• Winter squash is one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene, which are important for a strong immune system to help protect against colds and flu.
• Although winter squash has long been recognized as an important food source of carotenoids, only recently have research studies documented just how fantastic winter squash can be when it comes to these key antioxidants. For some groups of study participants, winter squash turns out to be the primary food source of alpha-carotene and beta-carotene in the entire diet.


Juice It is a term that made a long etymological journey to reach our language . Its origin is in the Greek language and from there it went to Arabic as zūm. Then, in Hispanic Arabic, he became zum.
It is called juice juice that you get at squeeze , crush or crumble a fruit , a flower or one sheet . It is, therefore, a liquid . For example: “I like breakfast orange juice with some cereal cookies”, "Before serving the fish, you can sprinkle with lemon juice and add some spices", “My uncle usually drinks tomato juice, but I don't like it”.
Typically, the juice is obtained from some mechanism of Pressure . However, different previous processes can be developed, such as cooking. But the juice is what is achieved by pressing the product in a certain way.
The juices are highly valued by the vitamins which provide. It is important to keep in mind that these vitamins are being lost with the weather : That is why it is best to drink the juice as soon as the fruit has been squeezed. At the household level, the squeezing process can develop manually , with a squeezer or through a processing machine or blender .
Certain fruits, such as grapefruit and the oranges , can be squeezed with great ease, offering abundant juice quickly. Others, such as pears and the apples , are harder and the help of a machine to extract the juice.
Beyond fresh juice, you can buy juice marketed in cardboard packaging or in bottles . To these juices various substances are added to favor their conservation and to improve the aroma and the colour .
Orange Juice Benefits
It is known that nature offers us endless healing properties in its plants, flowers and fruits, which is enough to have a varied and balanced vegetarian diet to enjoy a Health of iron. Before spending large sums on medications that often bring us more problems than they solve, it is important to find out about the benefits of natural products.
Orange is a relatively inexpensive fruit and extracting its juice is very simple, especially if we have a juicer. In other words, it is not a product that few people can access; however, it has a large number of Benefits for our health, such as the following:
* collaborates with the regulation of the functioning of the digestive system, as indicated by certain studies focused on the effects of orange juice in the stomach;
* It is used to treat cases of gastroduodenal ulcers and gastritis, especially if patients consume the juice between meals, as this reduces the excess of acidity in the stomach;
* For people with liver problems, orange juice can be a great complement to avoid phenomena such as food fermentation, bloating and indigestion;
* helps clean the blood, thanks to its important properties alkalizing agents In other words, it serves to improve the dissolution of acids, and this prevents kidney stones from forming;
* Orange juice is also beneficial for arthritis or gout patients, which occurs when uric acid is located in the joints and can cause unbearable pain;
* collaborate with the regulation of the excess sugar typical of type II diabetes, largely thanks to its diuretic properties. Vitamin C, which is abundant in orange juice, is also a great help against this disease, especially to cope with potential infections, vision problems or poor healing.


Category - A party
Wanfu iii asian diner offers traditional and delicious tasting chinese and asian cuisines in austin, tx. Wanfu iiis convenient location and affordable prices make our restaurant a natural choice for dine-in and take-out meals in the austin community. We would like to take this opportunity to welcome you to your home to great tasting thai dishes. We are dedicated to providing quality asian cuisine in a quick casual environment. We hand prep the freshest ingredients and make all our sauces from scratch to ensure the best product for all our guests. The next distribution will occur on friday, june 19 at adbs north austin warehouse located 8711 burnet. See reviews, photos, directions, phone numbers and more for the best chinese restaurants in north lamar, austin, tx. Select your choice of protein to put in one of our delicious entrees. We will be closing the store at the end of the summer of 2020 family owned and operated, miguels has been bringing beautiful unique handmade products to austin. Best chinese restaurants in austin, texas find tripadvisor traveler reviews of austin chinese restaurants and search by price, location, and more. Austin tourism austin hotels austin bed and breakfast austin vacation rentals. 6073 8303 burnet rd suite 1 austin, tx 78757 shu shus asian cuisine 2012, all rights reserved. Best dining in burnet, texas see 1,376 tripadvisor traveler reviews of 32 burnet restaurants and search by cuisine, price, location, and more.


The Calzone Zone at The Market
When: Thursday, February 2, 2023
11:00 AM - 5:00 PM
Where: The Market at Stangel/Murdough
Now entering the Calzone Zone! Join us at The Market for a delicious dining event featuring everyone's favorite stuffed Italian bread - calzones! Our special menu will offer a variety of unique and classic calzone flavors for you to enjoy.
Topical Areas: General Announcements, Health/Wellness, Student Activities/Campus Life


My brother and I share the same philosophy that there are loads of great foods out there just waiting to be devoured. It has become ritual every Sunday that we eat out as a family with my brother and me shouldering the expenses. So naturally we would scour the metro for the ideal destination of culinary masterpieces. As fond we are of the undying food court and fast-food delivery, there comes a time wherein your taste buds quiver for something different.
Along the stretch of Katipunan Avenue, we discovered it. The haven of the best Mongolian feast I have ever sunk my teeth in so far, which coincidentally shares the same name as my LJ blog—Sweet Inspirations! The establishment functions as a restaurant, café, bakeshop and catering company all rolled into one. It has successfully been in business for the past 22 years, making it one of the oldest long-standing establishments along the avenue which is no minor feat considering the strip has been dominated by known giants in the food chain industry.
The café itself is a quaint little store that sits just across the Ateneo. It has a cozy ambience that quickly puts you in a relaxing mood, and accommodating attendants that are quick to answer your call. It has its own WiFi zone, which I could say is debatable seeing that I wasn’t able to connect to it at all despite the use of their password. Really slow connection… But, in the words of a wise philosopher whose name has been lost in antiquity: “The internet does not an establishment make—except if it’s an internet cafe.” The cakes and pastries all look scrumptious, and I have often purchased them as presents and souvenirs which have never gone to waste. I admit that I have not tasted their ala carte menu, mainly because I am a fan of their Mongolian Buffet, and that is my true reason to ever enter this cute little house of bricks.
From a variety of ingredients, 35 to be exact, ranging from tofu to ginger, and its exquisite sauces, and free choices of meat, fish and poultry, you are at full liberty to pick what goes in your bowl. The ingredients are all raw, of course. That’s the beauty of it. You choose your meal—get creative in its contents, and then mix the sauces that are suited to your taste. All the chefs have to do is cook it to perfection. If you’re uneasy on how to get the appropriate mix of flavors, there are a couple of cheat sheets on display—teaching you how many teaspoons of lemon water should be used or how much corn oil you want mixing in with the pork fat.
Sky’s the limit on the amount of beef, pork, chicken—oh you get it! I personally add extra garlic in my bowl to really give it that rich flavor. If you’re a first-timer to this type of buffet, you might want to stick with the recipe. Don’t make the same mistake I did. I’m a fan of spicy things, you see. So I added a lot of chili peppers and added more Spicy than I did Sweet. Little did I know the consequences would be severe… Just like any other buffet, they have a No-Left-Over’s policy so I had to force that blazing inferno down my throat. Good thing we had “bottom-less” iced tea—something every restaurant should have! Afterwards, I learned my lesson and followed each recipe by the letter. I always bore in mind that the best way to combat the spiciness is to add a little sweetness to balance the meal.
Café Sweet Inspirations is the destination for Mongolian lovers. All ingredients are kept fresh and food is served right off the pan. It goes at Php 320 which may seem a bit pricey, and understandably so. However, I still highly recommend this. It is a good place for simple gatherings, small parties and special occasions. It is a dining experience that aims to satisfy your hunger.
Café Sweet Inspirations is located at 311 Katipunan Avenue, Loyola Heights, Quezon City (right across Ateneo). For more details and inquiries, please visit their website at: http://cafesweet.com/


- CAFE & CATERING
- MATTRESS PICK-UP & RECYCLING & DISPOSAL
- PRIVATE EVENTS
Lowell Sun: UTEC Community Kitchen to spur culinary creativity
The Sun News featured UTEC's new community kitchen on its Jan. 12, 2017 front page - and check out video of the kitchen and our food service social enterprise leadership team in the online version.
EXCERPT: "In this area, food entrepreneurs have desired one of these community kitchens for years. In only a few weeks, their wish will be granted.
The UTEC Community Kitchen is the latest expansion of its food services social enterprise on Warren Street. The new 5,000-square-foot commercial-grade kitchen includes separate work lines and equipment for food manufacturing.
The kitchen will be available to rental users, so Lowell's food entrepreneurs won't have to travel outside the city for food-production space."


everything is made quickly, tastes great, and very reasonably priced. also staff is very friendly, and helpful if you dont know what you want.
Wasn't as good as usual. Food was a mess.
Excellent service! I asked for low sodium and they definitely hit the mark.
Very tasty. Always fresh. Easy to order
Nice people, great customer service. We will be back!
Service was good, but rangoons dry, and red sauce too watery
Great flavors. Well cooked and fairly priced
Any questions please call us.
1420 El Paseo Rd, Las Cruces, NM 88005
All Rights Reserved


This kit allows you to experience the versatility of the AirLoc Vacuum Sealing System
The airLock is an environmentally friendly food vacuum sealer that fits in perfectly in your kitchen for every day use, plus excellent for caravan, camping, boating and traveling!
Using a manual hand pump (no batteries or electricity required) and the totally re-usable vacuum sealing bags, anyone can use the airLock vacuum sealers, anywhere and anytime to vacuum seal fruit, vegetables, meats, fish and much much more.
airLock keeps your foods fresher for up to eight times longer and significantly reduces the impact on the enviroment compared to normal vacuum sealing machines with non re-usable bags.
The airLock vacuum sealing system is fast, easy to use, portable, also space saving and inexpensive. It will help to prevent food wastage and protect your food from freezer burn and harmful bacteria.
More over the airLock system has an excellent reputation and comes witha six months warranty on the vacuum bags.
USE IT when:
- refrigerating and/or freezing cheese, vegetables, (dried & semi-dried) fruits, meats, fish & other foods!
- storing cereals, flour, rice, peanuts, cookies, coffee, tea, sweets & bread!
- storing fishing bait!
- boating to keep your valuables (mobile phone, keyes, money, etc.) safe & waterproof!
- traveling to prevent your cosmetics from leaking in your luggage!
- defrosting & re-heating foods in the microwave
HOW TO re-use it:
- Open up the bag by unsealing the zip-lock
- Turn the bag inside out
- Wash the bag out with hot soapy water or clean it in the dish-washer
- Add white vinegar to prevent bad odors (if needed)
- Dry bag with tea towel
- Now it is ready to be re-used!
- Fast and easy
- Space saving
- Non-electric/no batteries required
- Daily use at home
- Kid‘s lunchbox
- Caravans and 4WDs
- Fishing, boating & Camping
- Keeps meats, fish, fruit and vegetables fresher up to 8 times longer
- Protects from freezer burn
- Protects from harmful bacteria
- Dishwasher proof
- Microwavable (additionally in boiling water)
- Product is Food Safe & does not contain BPA
- 6 months warranty on the bags
CONTENTS of the airLock Basic Kit:
- Manual handpump
- Sealing clip (a.k.a. doovalacky)
- 3 small vacuum bags (Dimensions: 180mm x 250mm)
- Information sheet
- 2 medium vacuum bags (Dimensions: 210mm x 290mm)
- 1 large vacuum bag (Dimensions: 260mm x 320mm)
|This product has been approved by the U.S. Food and Drug Administration (FDA).|
|Passed Hazardous Material Inspection|
|STC||Test Completed - BPA FREE (Food safe plastics used)|
|Recyclable - Made in Korea|
airLock Vacuum Sealer Basic Kit Plus
- Brand: airLock
- Product Code: ALSKBSP
- Availability: Pre-Order