Thursday, December 05, 2002
Monday, November 25, 2002
Thursday, November 07, 2002
:: Business Lunch Soup ::
Navy Bean Soup at the Gateway Cafe Today the Soup Lady broke away from the terrible drudgery of the office to indulge in a little fresh air and a good lunch. The destination was an unassuming little place in a strip mall. It's a family-owned restaurant done up in a red leatherette/pseudo-50's/Betty Boop theme - an almost unbearable decor that is saved by the white lace cafe curtains - but the sandwiches are great and they have specials to make your mouth water. Today's special was Pulled Pork on a kaiser roll with Navy Bean Soup. How could you go wrong? While the pork was tender and moist and heavily seasoned with sage, the soup had no flavor at all. Oh, it looked good - all thick and colorful with shredded carrots in it, and it smelled good - little wisps of steam carrying the aroma right up to you - but the beans tasted as if they had been cooked seperately and then dumped into the broth. A great disappointment. We won't be falling for that one again.
Sunday, November 03, 2002
Thursday, October 31, 2002
: : Food Impostor : :
Happy Halloween, dears! What a delightful holiday this is - an abundance of recipes for the "Food Impostors" section. You may remember that "Food Impostors" started out as a showcase for "food that is trying to look like other food", but too many gems were overlooked by that strict definition, so now it has broadened to "food that tries to look like something else." Now while the Soup Lady does not approve of the vulgarities known as "Cat Litter Casserole" or the equally disgusting "Boogers on a Stick", there's no harm in having a little holiday fun with some festive seasonal concotions such as Cheese Eyeballs or Witch's Finger Cookies.
Wednesday, October 23, 2002
:: From The Mailbag :: Best regards, Dargie
It must be getting cold in Chicago, because they are thinking about hot soup there. The inimitable Dargie ( whose motto is: "If life gives you lemons, squeeze those suckers hard enough to squirt life in the eye!") sends us a recipe anyone can follow. DARGIE'S ONION SOUP Dear Soup Lady, This is the way I cook. Measurements are for baking where they matter. Slice up a lot of white and/or yellow onions or a combination thereof (I don't like red ones in this soup because of the color, and I don't like very strong ones in my soup either. BTW, for anyone who doesn't know, the rounder an onion is, the stronger it will be. Flatter onions are sweeter. ) I don't know how many. What's a lot for you? Good, that's how many you slice up. Throw a nice-size lump of butter into your soup pot, and add some olive oil. When the butter is melted and swirling around, making nice with the oil, throw your onions in and caramelize them. Sprinkle them with a bit of sugar (not much, this isn't dessert you know. Just a teaspoon or so to help with the caramelization. Don't hurry this part because it takes time - as much as half an hour - to make the onions beautiful and golden, and to get them to release their sugars. Once they've achieved this pinnacle of onion perfection, fill the pot with stock. How much you use depends on the balance of onion to broth you like. I like a bowl loaded with onions, but you may prefer a bowl of broth with onions as a kind of condiment. Either way, add stock accordingly. I like to use a combination of stocks because I think it adds depth to the soup. Try a combo of beef and chicken. If you're really daring, a touch of fish stock really is wonderful. Just a touch. This isn't bouillibaise. Be careful not to make the stock too salty. Bring to a boil and add a tot of wine. I kind of like port because it's got some body to it, but any good red or white will do. Again, not a lot, but just enough to add to the complexity. This would be a good time to add a bouquet garni, or a few herbs. Whatever you like. I'm partial to a bit of thyme in this, or a Provencale mix. Reduce heat. Simmer for an hour or so, until the onions are lovely and tender, and all the flavors have had a chance to blend. While it's cooking, you want to toast some slices of French or Italian bread, and grate some cheese. A mix is best. I like parmesan and swiss, but I've used romano, cheddar or anything that's been at hand (No, not cottage cheese or Velveeta! Behave yourself.) and it's all been great. put a slice or two of bread at the bottom of your bowl. Sprinkle generously with cheese, and ladle the hot soup over it. You could do the whole bowl-under-the-broiler thing if you want a toasted effect, but I like my cheese gooey, so I never bother. If you do broil it, be sure you've got your soup in ovenproof bowls, and put the bread and cheese on top of the soup, not under it. Eat it. Stop when you've had enough or the soup runs out.
Best regards, DargieOh, that Dargie! I do belive this is the first recipe posted here that calls for a tot of wine.
Saturday, October 19, 2002
:: Recipe :: ITALIAN WEDDING SOUP 1. The chicken stock: 2 pounds chicken parts 2 large onion s 3 stalks celery, including leaves 3 large carrots 3 cloves of garlic 2 teaspoons salt 4 - 5 peppercorns 3 whole cloves 12 cups water Quarter the onions. Chop scrubbed celery and carrots into 1 inch chunks. Place chicken pieces, onion, celery, carrot, garlic, salt, and cloves in large soup pot or Dutch oven. Add water. Bring to a boil. Reduce heat, cover, and simmer for 1- 2 hours. Remove chicken and vegetables. Strain stock through cheesecloth to remove solids. Skim fat off the surface. 2. The meatballs: Combine 1/2 pound lean ground beef, 1 egg (slightly beaten), 4 tablespoons bread crumbs, 2 tablespoons parmesean cheese, and 1/2 teaspoon of dried basil. Shape into 3/4 inch balls. Drop into boiling water and cook until they float to the top. Drain and set aside. 3. The escarole: In a large pot of boiling water, add 2 heads of escarole which has been cleaned and chopped. Blanch for 3 minutes to remove the bitterness from the greens. Drain. When cooled, squeeze out all extra liquid. 4. Put it all together: Bring stock to a boil; add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesean cheese. Stirring continuously until the egg is fully cooked and the pasta is al dente. Add the meatballs, adjust seasoning and heat through. For those less dedicated to authenticity, canned chicken broth and frozen chopped spinach can be substituted. The acini de pepe floating around gives it the look of the real thing. And looks, as you all know, are half the battle.
Friday, October 18, 2002
:: Recipe ::
Wednesday, October 16, 2002
Sunday, April 07, 2002
Saturday, April 06, 2002
:: From The Mailbag ::
While the Soup Lady was away, the mailbag has been filling up. Here is a letter fromAva South, for a soup that is her particular favorite:
Here is a recipe that was originally in my Mama's church group cookbook, but I modified for my own use. I love it, but I don't make it too often because I tend to overindulge, if you know what I mean.
:: Recipe ::
CREAM GARDEN SOUP
3 cups of peeled, diced potatoes,
preferably red or Yukon gold
1 cup water
1/2 cup celery, chopped
1/2 cup carrots, sliced
1/4 cup chopped onions
1 tsp. parsley flakes
1 chicken boullion cube
1/2 tsp. salt
Dash of pepper
1 1/2 cups skim milk
2 tsp. flour
1/2 cup lof-fat Velveeta, cubed
Combine first 9 ingredients. Mix well. Cover and simmer for 15-20 minutes, or till tender. Gradually add milk to flour, stirring till smooth. Add milk mixture to vegetables. Cook till thickened. Add cheese. Stir till melted. Serves 6 to 8.
Note: I also add frozen green beans and green peas. When I made the most recent batch I made the recipe about half again. It made a BIG pot of soup. Ava South
:: Recipe :: CREAM GARDEN SOUP 3 cups of peeled, diced potatoes, preferably red or Yukon gold 1 cup water 1/2 cup celery, chopped 1/2 cup carrots, sliced 1/4 cup chopped onions 1 tsp. parsley flakes 1 chicken boullion cube 1/2 tsp. salt Dash of pepper 1 1/2 cups skim milk 2 tsp. flour 1/2 cup lof-fat Velveeta, cubed Combine first 9 ingredients. Mix well. Cover and simmer for 15-20 minutes, or till tender. Gradually add milk to flour, stirring till smooth. Add milk mixture to vegetables. Cook till thickened. Add cheese. Stir till melted. Serves 6 to 8. Note: I also add frozen green beans and green peas. When I made the most recent batch I made the recipe about half again. It made a BIG pot of soup. Ava SouthNice touch with the low-fat bit at the end there, Ava. As if.
Wednesday, April 03, 2002
Sunday, February 10, 2002
Saturday, February 02, 2002
:: From The Mailbag :: TOTO, I DON'T THINK WE'RE IN KANSAS ANYMORE Soup Fever sweeps through Europe as the ultra-talented web-design genius, D. writes from the U.K.about a soup he frequently mentions: Souplady, O Souplady, Here is my recipe for lime steak soup. I no longer remember where it came from or what it is really called. Best regards, D.
:: Recipe :: LIME STEAK SOUP Ingredients : 6 cups water 1 pound of .steak sliced or diced into thin strips or cubes 1 chopped onion 4 pounded cloves garlic 8 sliced dried red chilies 1 stalk of sliced lemongrass 1-inch of galangal 1/2 cup lime juice 4 tbsp fish sauce 3 tsp brown sugar 4 tbsp vegetable oil 4 tbsp coriander, chopped 4 tbsp spring onion, chopped Directions : 1. Heat oil in pot and fry garlic and onion till golden. 2. Add beef and fry for 1 more min. 3. Add water, lime juice, fish sauce, chilies, galangal, lemongrass and sugar, and simmer for 20 mins or until beef is tender. 4. Garnish with coriander and spring onion.
Thursday, January 31, 2002
:: From The Mailbag :: Mary Beth - maker of quilts, herder of cats, guardian of fruitcake, owner of the OXO peeler - writes about soup: Dear Soup Lady, I've been enjoying some recipes from other websites, and thought I'd share the soup I made today. Use whatever sort of meat you'd like for the ham. Sure to be OK.
:: Recipe :: HEARTY VEGGIE LENTIL SOUP In a big soup pot, saute: vegetable oil two onions, diced 4-5 cloves garlic, mashed 1.5" thick slice of ham diced (I used turkey ham) When onions start to turn golden, add: 2-3 quarts of water 1 one pound bag of lentils 5 carrots, diced (about 1/4"") 5 stalks celery (ditto) 1 bay leaf salt and pepper to taste fines herbes dried parsley Bring to a boil and reduce heat. Simmer until the lentils are cooked. Add: one 28 oz can of pureed tomatoes one small can ,b>beef stock if desired more water if needed 4-5 large leaves of kale, large stems removed. Stack the leaves and slice into 1/4" ribbons, simmer until the kale is cooked. Leave uncovered to reduce stock slightly. Just before serving, add a good bit of grated fresh parmasean cheese to each bowl and ladle soup into the bowl.
Tuesday, January 29, 2002
:: FOOD IMPOSTERS :: IRISH POTATO CANDY 1/4 cup butter, softened 1/2 (8 ounce) package cream cheese 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 1/2 cups flaked coconut 1 tablespoon ground cinnamon Directions: 1. In a medium bowl, beat the butter and cream cheese together until smooth. 2. Add the vanilla and confectioners' sugar; beat until smooth. 3. Using your hands if necessary, mix in the coconut. 4. Roll into balls or potato shapes, and roll in the cinnamon. 5. Place onto a cookie sheet and chill to set. 6. If desired, roll potatoes in cinnamon again for darker color.
Saturday, January 26, 2002
:: Recipe :: 1 pkg. lemon flavoured gelatin 1/3 cup ketchup 3 tablespoons lemon juice 1 teaspoon prepared mustard 1/2 teaspoon salt 1 can baked beans in tomato sauce 1/2 cup diced celery 1/4 cup drained sweet-pickle relish small, inner romain leaves Heat tomato juice to boiling in a small saucepan; pour over gelatin in a medium-sized bowl; stir until gelatin dissolves. Stir in ketchup, lemon juice, mustard and salt. Chill 30 minutes, or until as thick as unbeaten egg white. Fold in baked beans, celery and pickle relish; spoon into a 5-cup ring mold. Chill several hours, or until firm (overnight is best). When ready to serve, run a sharp-tip thin-blade knife around top of salad, then dip mold very quickly in and out of pan of hot water. Cover mold with a serving plate; turn upside down; carefully lift off mold. Stand romaine leaves in center of ring. Who would actually dare to make this, let alone serve it? At least the Molded Pork Loaf has a horrible kind of beauty about it, which the Boston Beanie Ring cannot claim.
Sunday, January 13, 2002
:: From The Mailbag :: Inspired by the Congress Cooks! entry, Steve from Hawaii writes: Dear Soup Lady, I was surprised to find that none of the Hawaii Congresspeople mentioned this staple of Island parties in the Congress Cooks recipe listings, so I thought I'd submit it for your kitchen tests. Please note it contains cabbage. This one is pretty standard; as you might guess, there are lots of variations. It's quite ono (good, in the local language). Enjoy! Steve ( aka Linkmeister ) There's a reason they call him The Linkmeister.
:: Recipe :: PORTUGUESE BEAN SOUP Ingredients: 2 cups (1 lb) red or pink beans 2 quarts boiling water 2 lb Portuguese sausage 1 onion, sliced 2 carrots, diced 3 potatoes, diced 1 small cabbage, chopped 1 can (8 oz) tomato sauce 2 tablespoons salt 1 quart water Procedure: Wash beans and put in a large saucepot. Cover with boiling water and let stand one hour. Cut sausage into 1/4-inch slice; add with onion to the undrained beans. Cook on low heat for 1 hour or until beans are tender. Add remaining ingredients. Simmer 1 1/2 more hours, adding more water if necessary. Makes 12 servings. Source: http://www.hawaii.edu/recipes/pork/portbeansoup.html Submitted by: Residential Services Division Organization: Hawaiian Electric Company
Saturday, January 12, 2002
:: Cookbooks ::
CONGRESS COOKS! - An Internet Cookbook From Our Elected Officials found via blog and toad are friends Heaven only knows the motivation behind it, but this is an uneven collection of folksy recipes from US senators, congressmen and governors. The recipes seem to be chosen to highlight state speciality foods or ethinic background of the contributors and but some are downright unexplainable. I find it interesting that the majority of the recipes are from the lowly congressman, who might have actually had some contact with the business end of a kitchen stove. Adds believability to the entire venture. I still can't figure the motive, though. Nevertheless, there are some soup recipies: Avoglemono Soup Clam Chowder Burgoo Potato Dill Soup and, of course: Famous Senate Navy Bean Soup Please do not venture anywhere near this site unless you are willing at look at cheesey publicity photos of politicians. Consider yourself warned.
Thursday, December 27, 2001
:: From The Mailbag :: Charles from sixdifferentways writes about his Spanish Stew: The Soup Lady said I could send a stew recipe and it would still count as soup. I lost the recipe for this stew long ago, but make it often enough that I basically have it memorized by now. I call it “Spanish stew.” I think the original recipe was in some magazine or something, as being typical of a dish made in Spain. The Southern region near the French border. This was discovered in college. It’s the best kind of meal: delicious, easy, one-dish, freezes well for those times when you are short on time, and relatively cheap. Some of the ingredients are a bit pricey, but you have to figure this recipe makes two dinners for two and a couple of lunches. I still bring leftovers of this for lunch. It is better than anything you can buy out.
:: Recipe :: SPANISH STEW - footnotes included* 1 – 1 ½ pounds of beef or lamb stew meat, cut into cubes  ¼ cup of flour olive oil 1 – 1 ½ heads of garlic (not cloves and NOT chopped) 4-5 whole shallots (NOT chopped) 1 – ½ cups good dry red wine  2-3 carrots, sliced 2-3 stalks of celery, sliced (I like including some of the leafy parts) ½ cup mushrooms, sliced (optional) 5 or 6 WHOLE new or small white or red potatoes 7 or 8 whole cloves 1-tablespoon oregano 2 tablespoons other dried herbs  ½ teaspoon cayenne pepper or a few dashes of hot sauce (optional, but I am from Texas) ½ cup fresh-grated Parmesan-Reggiano (pricey but so worth it) 1/2 cup good quality fresh black olives (i.e., not in a jar or tin) (optional) 2 pinches of saffron (optional) 1 baguette or other fresh bread – this is really part of the stew, a necessity and not “on the side”, even though it’s on the side. Salt  and fresh-ground pepper. a few tablespoons of European butter To make this, you need a slow cooker, sometimes called a “crock pot.” (I suppose you could use a pan over low heat, but a crock-pot is one of the best inventions of the 20th Century. Everyone should own one. You can make stuff and forget about it. It won’t overcook. It won’t heat up the kitchen in the summer. It is idiot-proof.) You will also need a food processor of some sort or maybe a blender. Toss the cubes of meat in the flour. Heat the olive oil in a skillet and brown the meat until slightly browned all over. Spoon all this into your crock-pot. Stick the whole cloves into the potatoes. Add all of the vegetables and herbs except the saffron, and wine to cover. Turn the crock-pot on for several hours (6 hours or less turn on “high”, 8-12 hours on “low.”) After this time, you need to take a slotted spoon and carefully remove the potatoes, garlic cloves, and shallots. Remove the cloves from the potatoes best you can. Chop the potatoes a bit and add them back in. Here is the essential trick: This stew is not thickened by flour or anything like that. The mashed garlic and shallots thicken it. So take the whole garlic cloves and shallots, and add them to the food processor with a bit of the juice and the saffron. Process until you have a thick paste. Use a spatula and scoop every bit back into the pot. Continue to cook on “high” for another 2 hours or more. Taste for seasoning. You may want to add a tablespoon or so of extra virgin Olive oil to finish if you use no olives.Serve in bowls with a sprinkling of the parmesan and the sliced bread. If you want to be really decadent, finish each bowl with about 1/2 a teaspoon of the butter, in the French manner. The butter is good on the bread, too - but the stew is rich enough you don't really need it if you want to cut back on the fat a bit. I think that’s it. I may have forgotten something, I’m just writing off-the-cuff. However, it should be very good. It's stew, you can add other vegetables or seasonigs or whatever you like or have around. Play around. You’ll like it. Note: This is really good if you keep it in the refrigerator overnight after you cook it. It also freezes wonderfully. In fact, if you have a big enough crock-pot, make double the recipe and freeze some for a quick meal later. * Footnotes:  Being Spanish, you could probably also use some seafood instead – shrimp, crabs, etc. Just don’t add it until about the last 15 minutes of cooking – and maybe use white wine instead of red.  You should always cook with wine that is, at least, drinkable. “Cooking wine” is an abomination and should be banned. This is cheap, leftover wine that is salted so much it can be sold as cooking wine and not a beverage. You see no cooking wine on grocery shelves in France. There is a reason for this. You don't have to use great wine for cooking, but it should be decent.  I like to use a quality fines herbes or “Herbs from Provence” mix, from Morton and Bassett in San Francisco. They sell it at a lot of markets here or http://www.mortonbassett.com - which has chervil, rosemary, tarragon, lavender, marjoram, savory, tyme, and parsley. Use whatever you like, but some rosemary and tarragon in the mix are recommended.  Like a lot of slow-cooked dishes, one trick is to season this throughout the cooking stages if possible. I like to add a bit of kosher salt in the beginning. After processing the garlic and shallots, I’ll add a pinch of pink Alaea Hawaiian sea salt, Tinged pinkish from contact with iron oxide inherent in that region’s waters, large crystals of this unique Hawaiian sea salt add complexity to the dish (it’s great on any grilled meat or vegetables, too.). Right before serving, a sprinkling of snow-white a French fleur de sel, in particular that gathered only in the Summer from the ile de Re. Yes, I have eight different salts in my cupboard and none is a cardboard cylinder of iodized stuff with the slogan “when it rains it pours.” Though that will work, too. I am just a saltophile. Cheers, Charles of sixdifferentways
Sunday, December 16, 2001
:: Cookbooks ::
IN THE KITCHEN WITH MISS PIGGY - Fabulous Recipes from My Celebrity Friends - 1996 This cookbook is a compilation of the prized personal recipes of the friends of Miss Piggy. I am suspicious. I find it entirely believeable that Liz Taylor knows about Spicy Chicken or that Willard Scott has spent years perfecting the recipe for Brown Sugar Pound Cake. But one must suspend reality to fall for Ivana Trump cooking Goulash or Robin Leach making Chicken and Pasta Salad. Or is that just me? Yo-Yo Ma's Barbequed Spareribs with Beer and Honey or Barbara Bush's Bologna for a Cocktail Buffet - the jury's still out. In a failed attempt to broaden the Teen Queen's list of acceptable foods, this book was a gift to her. The first recipe she chose to make was Frank Oz's Glop, a concoction of zucchini, spinach and broccoli steamed together, run through a food processor and baked after adding butter and mozzarella cheese. Did she eat it? She declined. What we have here is a book containing 50 recipes that are clearly written and easy to follow using common ingredients. Each offering includes a beautiful color photo of the finished dish, and Miss Piggy appears in a fabulous outfit on each page with tips and enhancements of her own. Originally produced as part of a fund-raising effort for Citymeals-On-Wheels, a private program that feeds homebound elderly people, it can hold it's own against many other cookbooks on the shelf and definately outshines the pretentious Williams-Sonoma series. It includes four recipes for soup, only one of which is worth mentioning:
:: Recipe :: KATIE COURIC'S ZESTY TOMATO-THYME SOUP The Description This is a chunky soup with a light, fresh taste. The Recipe 1. Coarsely chop one medium onion and two cloves of garlic in a food processor. Remove the mixture; set aside. Chop two stalks of celery and 1/4 cup (packed) of fresh parsley. Remove and set aside. 2. In a large saucepan, warm one tablespoon of olive oil on medium-high heat until hot but not smoking. Add the onion and garlic and stir-fry until the mixture begins to brown, about 5 minutes. Stir in 2 16-oz. cans of crushed tomatoes and their juice, 1 1/2 cups of chicken broth, two tablespoons of tomato paste, two tablespoons of grated orange zest, one teaspoon of dried thyme, 1/2 teaspoon of black pepper and the celery and parsley. 3. Bring to a boil; then reduce heat to medium-low, cover and simmer for at least 10 minutes. 4. Serve hot, at room temperature or slightly chilled, but not cold. Offer with a dollop of sour cream on top. Microwave Version: To save time, you could make this in the microwave. Here's how: Combine the oil, chopped onion, garlic, celery, and parsley in a 3-Qt. microwave-safe casserole. Cover loosley and cook at 100% for 4 minutes. Stir in the tomatoes and their juice, the chicken broth, tomato paste, orange zest, thyme and pepper. Cover and cook at 100% for 6 minutes, then at 50% for another 7 minutes. The Review Our panel of judges went to the test-kitchen and came back with this report: The College Man "This is great." He had two servings and used light rye bread to mop the bowl. That is the sign of a tasy broth. The Teen Queen Declined to partcipate. The Girlfriend She doesn't usually care for canned tomatoes, but in this case, she admitted she was pleasantly surprised. She said she wouldn't make it in her own home, but retracted her statement within a week. The Cook I liked the microwave version better on this one. It didn't seem so dark and heavy as the stove-top version and the orange zest was a little brighter this way. Easy to make for a quick lunch of soup and sandwich. Whenever a recipe calls for canned crushed tomatoes, I use canned whole tomatoes and squeeze them through my fingers. They have a much better texture.
Saturday, December 08, 2001
:: Recipe :: PERSIAN ONION SOUP The Description A very different onion soup from the restaurant fare you are used to. Tart and spicy. The Recipe Saute 4 medium onions, sliced in 5 tablespoons of oil for about 10 minutes. Mix 3 tablespoons of flour with one cup of water and add it to the sauteed onions. Add 5 more cups of water, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of tumeric. Simmer over low heat for 35 to 40 minutes. Add 1/3 cup of sugar, and 1/2 cup each of lemon juice and lime juice to the soup and simmer for 10 to 15 minutes more. Stir in the soup spice mixture: one tablespoon of dried mint, 1/2 teaspoon of cinnamon and 1/4 teaspoon of pepper and remove from heat. In a seperate bowl, beat 2 eggs. Add a ladle of soup to the eggs, beat again and add to the soup. The Review Our panel of judges went to the test kitchens ( and boy, I had to drag them in there this time ) and came back with this report: The Mister He liked it. I served this soup with tabouleh, plain yougurt, and pita bread and it was a wild festival of extraordinary taste sensations. It also gave him the added opportunity of claiming that no mid-eastern country except Egypt knows how to cook, which always veers off into how the Syrians ruin everything they touch in the kitchen. He feels he is entitled to do this becaue he is half Egyptian and half Syrian. The College Man This soup got a rave review from him - he likes tart things and the flood of citus in this soup provides a burst of flavor. The tartness is countered by the sugar in such a way that neither taste type takes over. The Teen Queen Declined to participate. The Cook A very nice soup. The temptation at the start is to veer away from the recipe towards the usual French onion, but stick with it...it is a unique offering. Something sweet and creamy for dessert, such as coffee ice cream or creme caramel, would be a good finish for this meal.
Monday, December 03, 2001
Saturday, December 01, 2001
:: Recipe :: JULIENNE SOUP WITH POLPETTI The Description This is has an elegant look to it.The vegetables are cut in slender match-stick pieces, julienne fashion, and the tiny meatballs add substance and flavor. The Recipe Combine one egg (slightly beaten), one tablespoon of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of soft bread crumbs. Let stand 5 minutes. Add 1/4 cup grated parmesan cheese and 1/2 pound of ground beef and mix well. Shape into tiny meatballs (polpetti) the size of radishes. In a stock pot, heat 4 cups of beef broth. Cut one turnip, 3 carrots, 6 spring onions, 2 stalks of celery, and 3 medium red beets into julienne pieces (the size of matchsticks) . Add these to the broth along with one bunch of finely chopped parsely. Cook for 15 minutes. Add the meatballs and continue to simmer for another 10 minutes. Serve with 4 - 5 meatballs in each bowl. The Review The modified panel of judges went into the test kitchen and came back with this report: The Granny - enjoyed the soup and requested a second serving, but without the meatballs. The Teen Queen - did not want to participate, but did it to please her grandmother. She tried a little bit of everything, rejected the meat ball, and seemed to prefer the thin vegetables to the broth. The Cook - It was fun to make the julienne pieces. It required a bigger effort to keep the meatballs down to a small size, but when they went into the soup, it was worth the effort. There was something not quite right about the combination used in this soup - it was either too much or not enough. It would have been much more elegant without the meatballs. If you do make it with the meatballs, I would also add 1/2 cup of cooked pasta of a small size (ditellini, small shells, tubetini). Would I make it again? Yes, but probably without the meatballs.
Friday, November 16, 2001
:: From The Mailbag :: THE JOY OF COOKBOOKS - The Betty Crocker New Picture Cookbook - 1961 Lee of Simply Lee writes: Dear Soup Lady, Recently while browsing through one of my favorite recipe books I ran across a little tidbit of soup history I thought you might find interesting. The following excerpt was taken from page 395 of the Betty Crocker New Picture Cook Book published in 1961:
:: Recipe :: Chicken (or Turkey) Soup 2 cups cubed cooked turkey or chicken (1" cubes) turkey or chicken carcass 1 cup chopped celery (several stalks) 1 carrot, sliced 1 onion, sliced 6 peppercorns 1 bay leaf 4 cloves salt Remove meat from carcass of turkey and set aside. Crack bones and place in kettle. Add skin, bouquet garni (peppercorns, bay leaf and cloves in cheesecloth bag) Cover with water. Simmer 2 hr. Cool slightly. Remove bones and bouquet garni by straining. Add meat and vegetables to stock. Chill. Skim off fat. Add salt to taste. Simmer until hot.
Thursday, November 15, 2001
:: Recipe :: PUMPKIN AND POTATO SOUP The Description This is Cream of Potato soup with pumpkin pieces thrown in, but they change the whole character of the soup. Another contribution from Dave Roberts, the host with the most. Be sure to check out his Squash Geese. Be impressed. The Recipe Prepare pumpkin by cutting one butternut squash in half and removing seeds from the center. Roast in the oven until it is tender, the scoop contents out of the shell. Peel and cut 4 medium size potatoes into chunks. Put the potato into a stockpot with one sliced onion, one celery stalk, cut into 1/4" slices, 1/2 teaspoon of salt, and 4 cups of water or stock. Simmer until potatoes are tender, about 20 minutes. Add roasted pumpkin and 2 cups of thin white sauce. Use a hand-held wand mixer to puree soup or a potato masher for a chunkier soup. Prepare an unblemished pumpkin shell by washing the outside and carefully removing seeds and strings from the inside. Use this shell as a soup tureen.
Sunday, November 11, 2001
:: From The Mailbag :: THE JOY OF COOKBOOKS: The Crisco Family Cookbook-1973 Tina from The Other Cheek writes about an old cookbook from the collection she inherited: Dearest Souplady, Among my Aunt Betty's legacy was her collection of cookbooks. One of the most interesting cookbooks in the pile was the 1973 CRISCO Family Foods Cookbook------------112 pages
Saturday, November 10, 2001
:: Recipe :: SPICY LENTIL AND PUMPKIN SOUP The description This soup is described as spicy, but is actually quite sweet. I served it with a plain salad of bitter greens dressed with oil and vinegar, slices of salty feta cheese, some crusty bread and pickled lemons. The recipe for this soup was found at podular.net. The Recipe Rinse once cup of lentils in a sieve under cold running water. Heat one tablespoon of olive oil in a large saucepan. Cook 2 cloves of crushed garlic and one large onion, chopped, over medium heat until it softens. Add 3 teaspoons of cumin, 2 teaspoons of coriander, 1 teaspoon of chili powder and 1/2 teaspoon of tumeric. Cook (stirring) for 30 seconds until it smells good. Add the lentils and mix until they're coated in the onion/spice/garlic mixture. Peel and chop one butternut pumpkin into small pieces and add it along with 7 cups of vegetable stock. (If you are not using vegetable stock, use water and add one carrot and one stalk of celery, both finely diced.) Increase the heat to high and bring to a boil, then turn heat down to medium-low and simmer (covered) for 20-30 minutes or until lentils and pumpkin are soft. Use a potato masher to blend the soup. The lovely burnt orange color of this soup is the exact color of the flowers in Stangl's Bittersweet pattern. Can't you just picture it?
Thursday, November 08, 2001
:: Recipe :: SOUPER CHEESECAKE 1 cup graham cracker crumbs 1/4 cup butter, melted 12 oz. cream cheese, softened 2/3 cup sugar 3 eggs 1 can CAMPBELL'S Condensed Cheddar Cheese Soup 1 teaspoon grated lemon peel 2 tablespoons lemon juice 1. In a small bowl, combine crumbs and butter; mix well. Press crumb mixture evenly into bottom of 9-inch springform pan. Set aside. 2. In large bowl with mixer at medium speed, beat cream cheese until smooth. Beat in soup, lemon peel and lemon juice until blended. Pour over crust. 3. Bake at 350 for 1 hour or until puffed around edges and set in center. Cool completely in pan in wire rack. Refrigerate until serving time, at least 4 hours. Garnish with sliced fresh fruit or canned fruit. Makes 12 servings. If you can get anybody to eat it. Now what is the back story here? Did they lock the hapless Home Economists in the test kitchens and refuse to let them out until they produced a dessert using Campbell's Soup? Imagine the anguished suffering that went into making Cheese Soup into Cheese cake. The Soup Lady is looking for volunteers to make this facinating concoction. I have trouble enough just slipping the cabbage past them around here. Any takers?
Tuesday, November 06, 2001
:: Recipe :: The Recipe Soak 2 tablespoons of gelatin in 2/3 cup cold water for 5 minutes. Add one cup of boiling water and stir until gelatin is dissolved. Add 1 1/2 cups of strong coffee and 1/3 cup of sugar. Pour into individual molds and chill. Serve with whipped cream, chocolate sauce and a sprinkling of cinnamon or nutmeg. Now, for coffee lovers, this might be a good way to end a meal. I haven't actually made it yet. What do you think?
Friday, November 02, 2001
:: Recipe :: CRANBERRY SOUP The Description Just in time for Thanksgiving, this soup makes good use of some fall harvest vegetables. It has a sweet taste that develops into a surprisingly pleasant tartness. This soup may be served hot or chilled and is evocative of that Lithuanian favorite: Boiled Eggs Pickled in Beet Brine. The Recipe Mix 1/2 cup of cranberry sauce, one sliced onion, one cup of chopped cabbage, and 6 cups of cold water in a saucepan and boil for twenty minutes, stirring occasionally. Add 1/2 cup of bouillion, one cup of chopped cooked beets, one teaspoon of salt, and one tablespoon of sugar. Heat through.
Wednesday, October 31, 2001
Sunday, October 28, 2001
Friday, October 26, 2001
:: From The Mailbag :: The Soup lady often hears from people who like to share their soup experiences. So many, in fact, that a new section has been added to The Joy of Soup: From The Mail Bag. Letters, recollections and ramblings about soup will be featured here. The first Soup Guest is Dave Roberts, who shares his grandmother's recipe for Sauerkraut Soup. Hi, Soup Lady! All recipes from Lee Park are By-Guess and By-Golly. When I tried making the comfort foods of my childhood, they came out surprisingly well just from memories of playing in the kitchen while Mom and Gramma cooked. (Pie dough or bread dough was my Play-doe.) I didn't have the ingredients fresh out of the back yard garden or chicken yard, but I was pleased with my results. Here is my best recollection. Sauerkraut Soup: Without benefit of getting Sauerkraut from the crock in the cellar where cabbage in brine and vinegar was being pressed and turned into Sauerkraut, here goes... 2 jars of Klaussen Sauerkraut (is that a pound each?) A package of Pork Spareribs (2-3 pounds?) Medium to large onion Some Allspice (10?) Some Cloves (5?) Bay Leave (1 or 2) Caraway Seeds (at least a half tsp. to 1 tsp.) Cracked Black pepper Salt Some new potatoes Brown the spareribs in your stockpot in a bit of bacon grease that you save in a 3-lb. coffee can in the fridge. You can substitute oil, but why bother. Slice the onion into rings and the rings into halves. When the spareribs are halfway browned toss in the onions surprising them. Let them get opaque.Add about 8 cups of water, the allspice, cloves, bay leaves (be sure to break the bay leaves in half) and caraway seed. Bring to a boil then cover with a tilted lid to simmer for about 1 1/2 hours until the meat falls off the bones. (Skim away the froth if you like. The alternative method is to transfer the soup to a different pot after it reduces and the froth is stuck to the side of this pot or just wipe away the stuck froth with a damp rag.) Remove the bones from your stockpot. You can also take the meat out at this point and slice it up to a manageable soup size. Toss the meat back in and add the sauerkraut including the sauerkraut juice**. Let it simmer another half hour. Peel and quarter your new potatoes. Boil them, but not till they are too soft. Remember these will go into a soup that will be heated and re-heated. Drain the potatoes saving the water for your plants that love starchy water. Add the potatoes to the soup. Correct the seasoning at this point adding more water if desired. Let it stand while the potatoes absorb the sauerkraut flavor. Serve it with thick slices of Jewish Rye or Pumpernickel. This is a great "second day soup". When you remove the pot-o-soup from the fridge on the second day, simply scrape the layer of coagulated grease from the top. Gramma used to love to spread this grease on a piece of warm rye bread. How she lived to 93 is a medical mystery.If you really want to really do this right, make a stock using a ham bone and the herbs and spices listed above. Using this method, when you remove the soup from the fridge on the second day it will be totally congealed and look like Sauerkraut Jello. Actually a variation on that soup uses stewed tomatoes and smoked kielbasa, but I prefer that as a sandwich. You can try this one too. Cut a ring of smoked keilbasa into hotdog sized pieces. Add a jar of Claussen sauerkraut drained. Season with caraway seeds. Dump in a jar of stewed tomatoes and heat thoroughly. Serve on your favorite hoagie bun. (Mom usually cut the kielbasa in half lengthwise for each sandwich.) When I was a kid, I called these "Yoagies" for YUM and HOAGIE.) Dave Roberts, onewhoknows **The Soup lady recommends rinsing the brine from the sauerkraut before it is added to the pot.


- Jack In The Box
- $36,360.00 -58,090.00/year*
Hospitality - Food Services
510 Paiute Ln
Jack In The Box - 425 Blossom Hill Rd [Restaurant / Food Service / Customer Service / Operations] Manage the overall operations of the restaurant and in building strong teams that provide excellent customer service to our guests. Recruit, select, train and develop restaurant employees. Utilize management information tools to analyze restaurant operation and financial performance...more >>
Associated topics: backend, conference, floor manager, frontend, gm, grocery store manager, operations manager, restaurant general manager, restaurant leader, restaurant manager
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.


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|Jimmy's on K helps fill a void
(Published July 24, 2006)
By MARTY PEARL
There are a number of ways that a restaurant writer visits a place that he is going to write about. The powerful writers at papers like The Washington Post and New York Times will normally revisit the same eatery several times (incognito, if possible) with a group of friends -- tasters whose opinions the writer respects so that they may try a broad range of the menu and see if the kitchen is consistent with each meal. Those papers usually have a policy to not accept any free meals and may spend several thousand dollars studying the food and service at even moderately priced locations before writing a review.
Most of the rest of us do not have that luxury. Often, when a new restaurant opens, the management will invite many media people to a press party where we have a chance to see what they are doing and sample a range of the menu items. We are also included occasionally in what is called "mock service," wherein a group of friends of the owners are basically used as guinea pigs to practice on before the actual opening. It gives the wait staff a chance to spill soup on somebody who isn't a paying customer, and it allows the kitchen to work out the last kinks in its dishes before charging real money for them. You may have seen the absurd lengths that the TV show Hell's Kitchen goes to in those efforts. Since the purpose of mock service is to solve problems and practice before doing things for real, it isn't exactly fair to review a place under those circumstances. So, of course, that is just what I will do now.
We tried Jimmy's On K Street (1700 K, to be precise) before it opened officially last month. This is basically the famous Jimmy's Harborside from Boston, bought out by the McCormick & Schmick chain to, according to the Washington Business Journal, "test a new high-end restaurant that will serve 50 percent seafood and 50 percent steak to D.C. powerbrokers." I fully agree with an online comment from a chap called Philofaxer, who said, "I'm glad that someone is finally addressing D.C.'s lack of high-end steakhouses."
OK, I deserved the groans, but remember I just report the news; I don't make it up! Anyway, our party stood at the hostess station for our 8 p.m. seating and saw the most beautiful 2-3 pound lobsters and 12-16 ounce tails being delivered to all the surrounding tables. We were like a bunch of 6-year-olds visiting Disney World for the first time and seeing Mickey just in front of us as we waited to get in. When we were seated a half hour later, our waiter informed us that they were out of lobster. It must have been a terrible sight to see a man of my age cry the way I did. Begging didn't help at all.
Well, the food we ate was good -- shrimp cocktails, blue points on the half shell, pastrami salmon and New England clam chowder as starters; a big rack of lamb, bone-in rib steak and crab cakes as entrees; with some pretty good sides big enough for four diners to share, of which the best was wonderful creamy au gratin potatoes. Desserts were some nice house-made sorbets, ice creams and bread pudding. All of the food was delicious and competently prepared with prices on a par with the neighborhood competition -- but I have awakened from unrequited lobster dreams now three mornings in a row.
Summer has arrived, but for me it starts with the first flicker of flame under the charcoal. When I take my evening constitutional through the neighborhood I enjoy the aromas of outdoor cooking from every direction, so this seemed like an appropriate time for a few professional suggestions.
First the argument will go on forever, but to me it should always be charcoal, not gas. I know I've heard all about the drippings onto lava rocks and all that for flavor, but it just tastes better when you cook over charcoal and real hard woods. Yes, gas starts easier, is cleaner, is more convenient and is adjustable for temperature. Charcoal and wood = yum.
Next don't use too much charcoal at a time. You want areas of different temperature under your grill so that you can move the food to cooler areas and back to heat as you cook; that is the real secret to good broiling. Don't stuff the whole area with hot coals and leave yourself no options to escape when something is getting done too fast or is starting to burn a bit and remember that you want to slow roast that corn at a lower temperature than you need to sear the steaks.
I refuse to get into the steamed crabs debate. Every family in the area has its own technique that is better than everybody else's. Just cook 'em up and invite me over. But for other seafood treats on the grill, remember that heat is usually your enemy. If you overcook shrimp or scallops or lobster, you have expensive rubber erasers. Fin fish can turn from succulent to cardboard in seconds, so watch them like a hawk. Remember: You can always put something back on the fire if it's not quite done to your taste -- but once it's overcooked, it's garbage.
Now for the heavyweights!
Steak: Always get the best quality you can afford, and for open fire cooking you want a thickness of at least 1-1/2 inches or more so that the inside doesn't dry out when you are searing the surface and creating that nice crust. Trim off more of the exterior fat than you would for indoor broiling to cut down on the dripping and flare ups that will impart a burned flavor. Keep a water pistol handy to cool down the grease flames.
Ribs: Only baste if you use a wet sauce in the final few minutes of cooking as most barbecue sauces have a heavy sugar content which will also burn easily. For those of you who par-boil ribs before grilling to reduce the fat, remember that you are also boiling flavor and texture out of the meat itself, so use the knife to first trim as much fat off as possible.
Chicken: Again, everybody has their favorite method for grilling birds, but my feeling is the simpler recipes are usually the best.
Hamburgers: Here you want to go a bit retro -- fat content of 20 percent or more usually will give you the best flavor and a juicy burger. Don't use the spatula to press it down onto the grill, as you will just drain out juices. Consider different spice and flavoring combinations mixed into the meat, but don't over-handle it or compress it too much when you shape the patties.
Hot dogs: There are many brands and styles. Don't be afraid to experiment with some German 'wursts or Spanish sausages. Be creative with toppings.
Vegetables: Try a little oil and lemon juice with salt and pepper for great roast flavors.
Marty Pearl is founder and chef of the D.C. Dining Society. Contact him at email@example.com or in care of The Common Denominator at 3609 Georgia Ave. NW, Suite 100, Washington, D.C. 20010. Call him at (202) 265-0477.
Copyright 2006 The Common Denominator


These are cooked on site and provided by Harrison Catering Service. The meals are varied and interesting, healthy and nutritious.
£2.70 per day for children in Nursery.
This year all school aged children from Reception-Year 6 are entitled to a free school meal.
Free School Meals/Pupil Premium
Although meals are free this year for children in Reception-Year 6 we encourage you to apply for additional funding if you are in receipt of one of the following benefits from the Benefits Agency:
*Income Support (IS)
*Income-based Job Seeker’s Allowance (IBJSA)
*Prescribed Tax Credits – Parents/Carers who are in receipt of Child Tax Credit and have an annual taxable income in excess of £16,190 are not eligible for free school meals.
*Prescribed Tax Credits – Parents/Carers who are in receipt of Pension Tax Credit and have an annual taxable income in excess of £16,190 are not eligible for free school meals.
Please produce your H.M. Revenue and Customs form to confirm that you receive Prescribed Tax Credits, however, if you are in receipt of any element of Working Tax Credit you do not qualify for free school meals.
If you think you are eligible for free school meals/Pupil Premium funding, please collect an application form from the office.
Children are encouraged to bring a healthy packed lunch in a named lunch box or bag. Whilst it is the parents’ choice as to what they put in their children’s lunch box, we do encourage a healthy mix and we do not allow children to eat sweets, chocolate bars or drink fizzy drinks as part of their lunch.
Getting ideas and inspiration for what to include in your child’s lunchbox can be a difficult task. Healthy eating is simply about getting a better balance and eating a wide variety of foods. All foods provide energy and nutrients and it is achieving the correct intake of those nutrients that is important for health. Variety is the key to a healthy diet, so try not to offer the same foods on consecutive days. By including a broad range of different foods, a much wider variety of nutrients will be eaten. The ‘Healthier Lunchbox Checklist’ helps to explain what ‘a healthy mix’ means in terms of getting a good balanced meal in a lunchbox.
Healthier Lunchbox Checklist:
Have you included…?
- A good portion of starchy food: e.g. thick wholemeal bread, chapatti, pitta pocket, pasta or rice salad?
- Plenty of fruit and vegetables: e.g. an apple, a satsuma, handful of cherry tomatoes or carrot sticks, mini-can of fruit chunks or small box of raisins?
- A portion of milk or dairy food: e.g. individual cheese portion or pot of yogurt?
- A portion of lean meat, fish or alternative: e.g. ham, chicken, beef, tuna, egg, hummus or bean/lentil salad?
- A drink: All children should bring a named water bottle to school each day. This is kept in an accessible place according to the rules of each particular class.
- Please note that we are a NUT FREE school so please do not send any nuts or products containing nuts (such as peanut butter or cereal bars with nuts) into school with your child.
The following link contains some useful information on healthy packed lunches:


Anyone who is seriously interested in coffee recognizes that a post of freshly-brewed coffee in your house is tasty and uncomplicated. It can be hard, however, to recreate the flavors that you will get from professional coffee houses. This article you will be planning to read contains exclusive tips that will assist you make your taste of coffee possible.
A French press brews coffee with a rich and flavorful mug of coffee.The paper filters employed in drip-style coffee machine absorb the oils that produce flavor in coffee. A French press works using a plunger to push the beans.
This procedure allows the perfect concoction of iced coffee the next day. Before placing it in the refrigerator so it is ready to drink, you may also would like to add sugar. This gives you a great glass of iced coffee once you get up.
Coffee can alleviate cabin fever for anybody who works from your home.Plenty of coffee houses offer Wi-Fi for customer use, so that you can function in them as you get your coffee fix. Many restaurants also now offer this too.
The coffee itself is obviously vital to the flavor that you will get out of your brew. Have a look at stores in your neighborhood. Fresh roasted beans are usually plentiful whenever you go this route. You won't pay around you will buying it at a coffeehouse, even though this can cost somewhat extra.
Don't keep coffee beans with their original packaging after it's been opened.You need to put them into an airtight container that keeps the beans out of your light and air. This will assist them stay fresh for longer.
Don't reheat your coffee when Ninja coffee bar cf080z you're finished with it or when you wish to drink it later. Keep leftover coffee fresh and hot until you really need it by placing it within a thermos that retains heat. If you cannot maintain the coffee fresh up until you want it again, just make another pot of coffee.
To find the best tasting coffee, you need to choose distilled water, filtered or distilled water.
To find the best tasting coffee, you ought to choose distilled water, filtered or distilled water.
The freezer might not be the optimal place to maintain your coffee. Coffee can absorb the odors or flavors from other foods nearby. You should store your coffee within an opaque airtight container. If you really want to freeze or refrigerate it, be sure you input it within a bag.
Fresh beans tend to pick up other flavors in addition to lose their particular flavor when open to light or heat. That is why it may be beneficial to store coffee beans inside an opaque, sealed container.
Try adding chocolate click here for ninja cf080z to it if you want to try something different when it comes to coffee. Dark chocolate coffee provides a good amount of energy for further energy.
In case your active baby requires a lot attention that you cannot finish your coffee at home, check out a nearby cafe you could drive through. You will have the whole trip home to enjoy your children and easily get the caffeine fix.
Avoid always getting the same coffee every time. Try using different blends once you purchase coffee.
You may slowly trim down your caffeine consumption should you consume without going cold turkey. You could make "semi-coffee" using a brew which is ground with equal parts decaf beans. If you use pre-ground coffee, use equal parts in the coffee machine.
Don't drink caffeinated coffee in the afternoon. Consuming too much caffeine too in close proximity to bedtime could disrupt your sleep cycle, despite the fact that coffee contains caffeine. Avoid coffee after 3 in the afternoon if you want to sleep well through the night.
This helps the equipment chilled prior to using it to brew the next morning.
As you now discovered the desired information to be a coffee affectionado, make use of it for your benefit. Earn some fresh coffee for your self as well as for your mates. You will discover your coffee to be more pleasant whenever you put these tips to great use.


I usually watch cooking shows to get new recipe ideas. One of the recipes recommended that I use a dutch oven, which I didn’t have. I found an affordable ceramic dutch oven at one of the big box stores and used it to try out the recipe. The recipe was a success, and now I use the dutch oven to cook just about everything.
I mixed some eggs and vegetables and poured them into the oven to make a simple crustless quiche. I normally have trouble making the crust for quiches, which is why I skipped it in this instance. The quiche still tastes good without the crust, and because it lacks a crust, it can be eaten with any kind of bread.
I even used the dutch oven to make a large cake, I just mixed the ingredients into a batter and poured them into the dutch oven. Baking the cake was easy, but I had a little trouble figuring how to get the cake out without breaking it. Since I didn’t fill the oven to the brim with batter, there was a bit of a distance from the top of the cake to the top of the oven. I place a plate directly on the top of the cake and flipped the oven upside down. The cake fell right out in one piece.
This amazing piece of ceramic served us well. Ironically, I realized that ceramic was in our bathroom now that our bathroom remodeler finished their work on our shower and tube (see their website – nice!). I’d like to thank whoever came up with the ceramic idea, because it improves our lives more than we might realize.


Glóð Restaurant & Bar is a well-acclaimed restaurant located in the town of Egilsstaðir. It opened in June of 2015 and has since then been one of Iceland’s forefront restaurants.
Glóð’s menu has an emphasis on grill and steaks, however, they also offer lighter dishes such as fish and desserts. With their ambition of creating a memorable experience by combining delicious food, excellent service and a lovely ambience, keeping everything at a high quality is a must. As a confirmation of their standard, Glóð restaurant was chosen as one of Iceland’s finest restaurants by the food critics of The White Guide in 2016.
Glóð restaurant is located next to the social centre of Valaskjálf, where a variety of events are held, such as theatre shows, concerts and conferences. Glóð offers special offers in connection with those events, so make sure you check out their event menu if you are going on a night out in Valaskjálf.


Cow colostrum is a Cocoa butter it is a good source of vitamin E, which has numerous health benefits. Vitamin E helps with eyesight, reproduction, and brain, skin, and blood health.
70% cocoa is present in raw chocolate, making it a good source of antioxidants and minerals.
Colostrum is a type of milk produced by the mammary glands that helps improve your immune system and aids your body in fighting disease-causing substances.
This product is completely water soluble.


HEALTHY EATING - CHOOSE GOOD HEALTH! - Information packets, resources and tips for eating healthy
Eating healthy is a very tricky business for some of us; family traditions, peer pressure, availability of healthy options, the costs of eating fresh, healthy and local foods, the time it takes to make food from scratch vs. the ease of buying processed, prepared foods all conspire to make it overwhelming at times. The information in these files, along with the recipes we use here, may help you to make those healthy choices more often.
I'll add resources and links as I move along with this process to help you with those changes. For those of you who have no problem eating healthy, please share your tips with us! Let's work together to show our young people that highly processed, over salted, overly sweet, engineered facsimiles of real food aren't the best or even the tastiest options!


Coriander, Chilli, Pepper. Cumin, Aniseed, Turmeric, Star anise, Curry Leaf, Cinnamon, Cloves, Cardamom, mace etc.
DIRECTIONS TO USE
Fry mustard in edible oil with 100g chopped onion. Add 10 Kg mutton pieces, 500 gms JP Mutton Masala, Coconut paste, Salt to taste and water. Boil the contents for 30 mins. Garnish with coriander leaves. Tasty mutton gravy is now ready to serve.


Copper Mountain Coffee prides ourselves on providing the best coffee beverages available in Northwest Montana. We also offer a variety of carefully crafted dishes to satisfy your breakfast and lunch cravings. From breakfast burritos, breakfast sandwiches & bagel dogs to specialty baked goods, our menu offerings will not disappoint.
Let our talented baristas formulate your favorite drink or enjoy our many food-to-go menu items at our eight drive-thru locations in Kalispell, Polson, Libby and Missoula.
*Prices May Vary In Libby, Missoula & Polson Locations **Prices Subject To Change


- 1 kg carrots. (about 2 cups – grated carrots -The nice red ones you get in this season)
- ½ cup heavy cream
- 1 cup milk
- 1 teaspoon cardamom (elaichi) powder
- 3 tablespoons ghee
- 4 tablespoons blanched almonds cut in halves.
- Honey to taste (I use half a cup)
Browse: Home / Primal Indian Dessert – Gajjar ka Halwa (carrot pudding)
Here’s an Indian dessert that’s not only real food, but super healthy in that it’s primary ingredient is a vegetable – carrots.
It’s nutritious and filling and can be given to the kids instead of other icky sweet stuff. This is a nice dessert if you’ve switched to eating real food and still have a sweet craving now and then.
In a non-stick pan, heat up 2 tablespoons of ghee. Add the grated carrots and let them simmer slightly. Pour in the heavy cream and the milk and keep stirring until the milk dries up and is reduced. Add honey and keep stirring till you get a semi solid consistency.Add the 3rd tablespoon of ghee and the cardamom powder and continue cooking. Once the carrots are cooked and there are no remnants of milk, remove from the pan and put in a bowl.Garnish with the chopped almonds.The beauty of this dish is that the sweetness of the red carrots does not make it necessary to add too much by way of additional sweeteners.
You can also use bottle gourd in place of carrots. (Dudhi ka Halwa) Bottle gourd cooks faster and is also a nutritious, delicious and popular dessert in India.


Today will be a very busy day for me. I will be at work most of the day, and since I am still half asleep or at least I feel half a sleep. I need to find a pick me up to get me going in the morning. I did sprints for my workout today and oh boy! I could barely do my last sprint but I did push myself. It was a pick me up for a bit, but I need a jolt! I know breakfast is a must but when you are press for time and about to run out the door. It can sometimes be very difficult to eat healthy when your rushing lucky for me I have a solution. While doing sprints I boiled an egg, I used my granola bars I made for snacks as a breakfast bar, and I had packed a nice big juicy nectarine. That’s how you make a quick breakfast healthy and easy.
They crumbled when I took them out of the pan I think they were to dry..
Right after work I half to head to school and finish registering for fall classes so I just may be there all day. I will pack some carrot granola as a snack to keep me fueled until dinner time. I am adding more seeds instead of nuts to my diet because they are very high in calcium and low in calories per serving. Being lactose intolerant does not mean you can’t get calcium, you just half to find alternatives to dairy.


“Cacao is a food that everyone can eat around the world and it has many properties
that are good for the body. We grow cacao ourselves and are encouraging local farmers
to grow more. We buy from the villagers and have become the one stop shop for fermentation
and drying. This allows us to control the quality and taste of the cacao for shipping to
the States. We are expecting to export the beans to the world because we
love what we do, it is not about the profit.
~ SURIYA CHAISUTTI
More info to come


Pho Que Huong Vietnamese Restaurant is a beloved establishment that brings the authentic flavors and vibrant culinary traditions of Vietnam to the heart of our community. For years, we have been delighting our guests with an extensive menu of Vietnamese delicacies, showcasing the diverse and aromatic cuisine of this beautiful Southeast Asian country.
At Pho Que Huong, we are dedicated to preserving the essence of Vietnamese cooking by using traditional recipes and fresh, high-quality ingredients. Our chefs are skilled in crafting dishes that capture the unique balance of flavors that make Vietnamese cuisine so special. From our signature dish, pho—a fragrant and savory noodle soup—to mouthwatering spring rolls, stir-fried dishes, and aromatic rice bowls, every bite at Pho Que Huong is a celebration of Vietnamese culinary heritage.


There are over one thousand nine hundred and thirty-eight Restaurant Manager jobs available across Canada today. So, if you are a passionate foodie who loves to be at the forefront of the culinary industry? Do you have a knack for managing people and operations? Then a career as a Restaurant Manager in Canada may be the perfect fit for you! CONTINUE READINF TO SEE HOW TO APPLY FOR MOST OF THESE JOBS. (Some closes soon and some even comes with sponsorship and different benefits)
For many, the thought of a cozy and well-run restaurant with exquisite meals is a dream come true. However, behind the scenes of such restaurants is a hardworking team of professionals, including restaurant managers.
These managers play a crucial role in the success of the restaurant by planning, organizing, directing, controlling, and evaluating the operations of the establishment. In this article, we will discuss restaurant manager jobs in Canada, their job duties, job titles, and employment requirements.
Latest Restaurant Manager Jobs in Canada
Below are the latest and highest paid Restaurant Manager jobs in Canada.
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|Northwest Territories||5||View job postings >|
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|Québec||56||View job postings >|
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Job Duties of a Restaurant Manager
Restaurant managers are responsible for overseeing the smooth operations of restaurants, bars, cafeterias, and other food and beverage services. Their job duties include:
Planning and organizing the operations of the restaurant, bar, or cafeteria Determining the type of services to be offered and implementing operational procedures Recruiting staff and overseeing staff training Setting staff work schedules and monitoring staff performance Controlling inventory, monitoring revenues, and modifying procedures and prices Resolving customer complaints and ensuring health and safety regulations are followed Negotiating arrangements with suppliers for food and other supplies Negotiating arrangements with clients for catering or use of facilities for banquets or receptions.
Restaurant manager jobs in Canada come in different titles, including:
Banquet manager Bar manager Cafeteria manager Catering service manager Dining room manager Food services manager Hotel food and beverage service manager Restaurant assistant manager Restaurant manager Restaurateur – food services
To qualify for restaurant manager jobs in Canada, applicants must meet the following requirements:
Completion of a college or other program related to hospitality or food and beverage service management is usually required. Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages. Several years of experience in the food service sector, including supervisory experience, are required.
Salary of a Restaurant Manager in Canada
One of the biggest draws of a career as a Restaurant Manager is the potential for an attractive salary. According to the Government of Canada, the median annual salary for Restaurant and Food Service Managers in Canada is approximately $50,000 CAD or $21.59 per hour in Canada. This figure can vary depending on factors like experience, location, and the type of establishment.
SKILLS AND KNOWLEDGE NEEDED AS A RESTAURANT MANAGER: A BALANCE BETWEEN HARD AND SOFT SKILLS
To excel as a Restaurant Manager, you’ll need to possess a range of skills and knowledge. Hard skills like budget management, inventory management, and knowledge of health and safety regulations are crucial. At the same time, soft skills like communication, leadership, problem-solving, and customer service are equally important.
EMPLOYMENT REQUIREMENTS: A COMBINATION OF EDUCATION AND EXPERIENCE
To become a Restaurant Manager in Canada, you’ll need to meet specific employment requirements, including a combination of education and experience in the food and hospitality industry. Although formal education is not always necessary, many employers prefer candidates with post-secondary education in hospitality, business management, or a related field.
HOW TO IMMIGRATE TO CANADA AS A RESTAURANT MANAGER: MULTIPLE IMMIGRATION PATHWAYS AVAILABLE
If you’re a foreign national interested in immigrating to Canada as a Restaurant Manager, there are several immigration pathways available, including the Federal Skilled Worker Program, the Provincial Nominee Program, and the Canadian Experience Class. To be eligible, you must meet specific language proficiency, education, and work experience requirements.
HOW TO GET A JOB IN CANADA AS A RESTAURANT MANAGER: JOB SEARCH STRATEGIES
If you’re looking to get a job as a restaurant manager in Canada, here are some job search strategies you can use:
- Research: Conduct thorough research on the Canadian hospitality industry, specifically on the restaurant industry. Look for industry trends, job openings, and company profiles that you are interested in.
- Update your resume: Tailor your resume to match the job requirements and emphasize your managerial skills, experience, and achievements in the restaurant industry. Include relevant education, certifications, and training.
- Networking: Tap into your personal and professional networks, connect with industry professionals and peers. Consider joining industry associations or groups to expand your network.
- Job boards: Check out job search websites like JOBBAN, Indeed, Monster, and Workopolis to find relevant job postings. Use specific keywords such as “restaurant manager,” “food and beverage manager,” “hospitality manager,” etc.
- Apply directly: Visit company websites or job fairs to find out about job openings and apply directly.
- Professionalism: Demonstrate professionalism during the job search process by dressing appropriately for interviews, following up on applications, and sending thank-you notes after interviews.
- Gain additional skills: Consider obtaining additional certification or training to enhance your qualifications for the job.
- Language proficiency: It’s important to have proficiency in English or French, as these are the official languages of Canada.
- Work permit: Ensure that you have a valid work permit or Canadian citizenship before applying for jobs in Canada.
By following these job search strategies, you can increase your chances of finding a restaurant manager job in Canada.
Restaurant manager jobs in Canada require candidates to have extensive knowledge and experience in the food service sector, hospitality, and food and beverage service management.
With the right skills and qualifications, you can enjoy a rewarding career managing the operations of a restaurant, bar, cafeteria, or other food and beverage service establishment.
It is a challenging role that requires dedication, hard work, and a passion for providing excellent customer service. So, if you are interested in restaurant management, this could be the perfect job for you.


The Epicurious Recipes & Shopping List iPad app was considered one of the best apps of all of 2009. It continues to be updated with new features that make it even better. Now with the introduction of the iPad, it will only continue to improve on itself to provide the best resource for recipes and restaurants available.
The application contains almost 30,000 different professional recipes that have been ok’d by some of the world’s most renowned cooking magazines on the market today (i.e. Gourmet and Bon Appetit). The app also contains a wide variety of cookbooks, restuarants, chefs, and much more. Get some great ideas on how to cool delicious food for yourself as well as your friends and family. You will be surprised the kinds of masterpieces you can create with just a little recipe help.
This app is so successful at helping you become a top chef that your friends will marvel at the meals you are preparing. Cooking has never been as fun as it is with the Epicurious Recipes & Shopping List iPad app!
- You can look through a variety of different collections of recipes that can be associated to any kind of occasion
- You can utilize the search functions to find different recipes by a keyword or phrase, or you can look up the ingredients to a drink. On top of that you can look for recipes according to the items that you currently have in your fridge, or base it entirely off of healthy food items; pretty much whatever you like
- There are thousands of different recipes in the database and you can get ratings and reviews for all of them to know which ones are the best
- You can shop at the online store and get items that you need for certain recipes
- If you find recipes that you really like you can tag them and save them into your favorites folder so you don’t have to search for it again every time
- You can also email recipes to your friends and family if you think they would like them
- You can walk through the recipe in a full cookbook view so that it is easy to read the directions as you cook
- You can also get nutritional info on most all of the recipes so you can find the ones that fit into your diet
Voted 3 1/2 stars by iPad app users and is currently free to download.


Welcome to Cooks Boutique, the one stop shop for the professional chef to the home cook. Cooks boutique was born out of a passion for cooking good restaurant quality food at home.
After initially selling a small number of kitchen items, we have expanded to include hundreds of different items and in the autumn of 2013, our operational e-commerce site launched. The website has been designed to showcase all our products to their best.
Our products have not only been chosen for their design but also quality. Many of the brands are well known household names and have built up a reputation of tradition with a contemporary flair. Our range will show you how easy they are to use and how they fit into any type of kitchen.
Preparing and serving food is part of our everyday life and is always made that much more special when made by yourself and here at Cooks Boutique we value the process of preparing, cooking, baking and serving good food therefore, we are always looking for and sourcing incredible items from around the world to make your life in the kitchen easier.
If you have any suggestions for products we should source or sell why not contact us?
The Cooks Boutique Team.


What comes to your mind when you think “Korean cuisine”? Ten to one, it would be the ever-popular kimchi, bulgogi or bibimbap. (I love all of those!) Or it could be a variety of noodles that make Korea a favorite of noodle lovers.
One lesser known Korean noodle dish — at least to non-locals — is the Jap Chae or ChapChae, a well-loved stir-fried dish that’s made of cellophane noodles and vegetables. Also known as “glass noodles,” Jap Chae was traditionally served as a side dish.
Nowadays, however, restaurants typically make a main course out of it by adding thin slices of beef, chicken, or tofu to the recipe.
This humble dish is present in all the street stalls and noodle shops in South Korea, although there is nothing “humble” about its origin. Jap Chae was invented by one of King Gwanghaegun’s subjects, Yi Chung (or Lee Choong), during the Chosun (Joseon) dynasty as a dish for the king’s party. The king was delighted with it and promoted Yi Chung to one of the highest ranks in the royal court.
Since that time, Jap Chae became a fixture at all the banquets and parties the king held. It eventually became a favorite among ordinary people, especially when cellophane noodles made of sweet potato starch from China became available in Korea later in the 20th century.
To this day, Jap Chae is often associated with celebrations and is very common at Korean parties and special occasions, although now it is also usually prepared as comfort food during rainy days. Personal touches and whatever else that takes the cook’s fancy are manifest in the many forms the dish has come to take — from being garnished with seafood and chili pepper, to mixing vegetables like mushrooms or bean sprouts.
Sure, aside from Jap Chae, there are other noodle dishes that are popular among foodies, like the Makguksu (Buckwheat Noodles with Clear Chicken Soup) where the noodles are seasoned with hot pepper paste, chicken broth and kimchi soup to accompany it.
There is also the Guksu (Wheat Flour Noodles) which is wheat flour noodles cooked and served in an anchovy soup with cabbage kimchi and your choice of garnishing.
These are indeed all excellent dishes, but there’s still something about the homey feel of Jap Chae that keeps locals coming back for more.
So the next time you’re in South Korea and find yourself stranded in the rain, craving for something hot to warm your insides, head over to the nearest noodle shop and bury yourself in the hearty goodness of Jap Chae.


To the delight of Frosty and Baconator lovers across the globe, Wendy's announced an ambitious expansion plan last year, which would add 1,200 locations to its roster by 2025
More than half of these new locations—around 700 to be exact—were planned as delivery-only ghost kitchens to be operated and staffed through a collaboration with Reef Kitchens.
But, it appears the burger chain may have bitten off more than it could chew, and is now drastically pulling back on its ghost kitchen strategy. Wendy's announced it is cutting down the number
of Reef locations it will open from 700 to just 100 to 150, with a significant decrease in units specifically within the U.S. In the company's Q2 earnings call,
CFO Gunther Plosch shared that sales from the initial collaboration with U.S. Reef kitchens have been underwhelming. The locations have generated average annual sales of less than
$500,000 per store–paling in comparison to other markets which have realized between $500,000 to $1,000,000 in average unit volume. Wendy's has not yet escaped the inflationary pressures
that have dealt a major blow to the fast-food industry this year. The burger joint has joined others in raising prices to keep up with rising ingredient and labor costs
and customers have also shifted to less discretionary spending, squeezing profit margins. Eventually, something has to give, and for Wendy, that means turning away aggressive growth plans.
Wendy's Ghost Kitchen will still maintain an American presence. but on a smaller scale and focused primarily on densely populated, high-potential markets, according to CEO Todd Penegor.
A higher percentage of the chain's restaurants on Reef's mobile ships may open in Canada and the United Kingdom, where sales are particularly promising.
We are excited to continue to innovate with a focus on doubling down internationally where we see very strong economics in our current partnership, said a Reef spokesperson.
In addition to Wendy's failure, Reef Kitchens faced many other pains. Violations and complaints of raw or uncooked food have been reported in connection with the company's mobile catering units
Reef also lost its partnership with fried chicken restaurant Fuku at the end of 2021 and temporarily closed nearly a third of its kitchens in January.
But the company continues to expand, saying on its website that there are now more than 8,500 total locations in the Reef network, including 300 kitchens in North America and Europe
Unlike Wendy's kitchens, many of Reef's other establishments operate multiple brands at the same time—a model the company considers very successful.


Chipotle Turkey Burgers – #Chipotle #Turkey #Burgers – #Quick #Minced
Every minute between your family, your career and the daily hustle and bustle is invaluable. You may not have much time to cook a healthy meal during this time. And in that case, are you always going to get ready meals, or are you going to eat outside?
Small tips explain how you can cook healthy meals in less time. Here are quick ways to cook healthy food:
First, cook the dishes you know the recipe. If you don’t stop to look at the recipe, you prepare and cook faster. You can try your new recipes one day when you have more time.
Allow the meat to melt before cooking. Allow the meat to come to room temperature to minimize cooking time.
You can put it in the microwave to heat your meat. But leaving your meat on the counter for hours is unhealthy.
Add salt after your vegetables change color while cooking. Because adding salt earlier slows the cooking process.
Cook your vegetables immediately after purchase. The longer you wait in the cupboard, the longer the cooking time.
Prepare your vegetables for use before lifting them into the closet. Washing your vegetables as soon as you arrive at the market or at the market saves you a great deal of time when you try to prepare healthy meals faster.
You can cut your vegetables small to save more time.
Cut your vegetables and potatoes into smaller pieces. Because it’s small, they’ll cook faster when you boil it or sauté it.
Cooking the ready-made soups you buy at the market is not a substitute for home-made soup, but it saves you time.
Cook your meals in the microwave. Healthy foods can sometimes be cooked in the microwave much faster.
consider your remaining meals a day in advance. Eat the same meal again if you want, or save the day by adding it next to it.
You can say,” there’s no food I can’t eat, “you can boast,” he eats his fingers, “or you can also think,” I’m just getting into the kitchen, but I’m very assertive.”
But there’s no such thing as being “the best” in the kitchen. Because you can always be better. Especially if you know the tricks that make the food more delicious and make it different…
Here are some of the tricks that we’re about to sort out, the methods that were left to us years ago from our grandmothers, our grandmothers, our great-great-aunts.
Try it, you will not regret it.
Add a pinch of carbonate into it while boiling the milk so that the milk is not cut
Put the peeled potatoes in a water-filled bowl to prevent blackening and add salt and stir
When making the rice, add a teaspoon of lemon juice so the rice doesn’t collapse to the bottom
Use four tablespoons if the recipe says egg-sized butter
Add a little salt to the flour to prevent it from clumping
Mixing a teaspoon of sugar into the yeast makes it blister better
When the bottom of the milk is still very hot, wrap the pot with a cloth soaked in cold water and the smell will disappear.
Or add milk to keep the color white like snow and can not smell


The Amalgam Group: India’s Food Processing Pioneers
A lot has changed at Amalgam over the last three decades. From a modest beginning as a seafood and spice export business, today it is among the foremost names in India’s processed food industry with three world-class independently managed group companies.
Headquartered in Cochin, Kerala (India), the company was established in 1977. The family owned holding company has joint ventures and alliance partnerships with leading international food companies and is driven by a team of over 2000 skilled and trained personnel generating an annual turnover exceeding US$ 35 million.
In its initial years, the group focused on creating a fully integrated seafood export processing enterprise with hatcheries, feed mills, aqua farms and processing facilities. In the process, Amalgam catalyzed the sub-continent’s nascent seafood industry and has many firsts to its credit. Amalgam.
After establishing itself as the indisputable leader in seafood and aqua feed exports, Amalgam continued to expand its horizons charting a new path of growth. Over the last 5 years the group has restructured its business to focus on three distinct segments of the Indian food industry through three individually managed companies:
Set up India’s first shrimp hatcheries, integrated shrimp farm, shrimp feed mill and Individually Quick Freezing processing plants on both the western and eastern coasts of India
Partnered with Nissin Foods and Itochu Corporation of Japan to establish India’s first Freeze Drying facility to produce food ingredients. This later led to a joint venture to manufacture and retail Bag and Cup Noodles for the domestic Indian market.
Developed India’s first national Cold Chain logistics company in partnership with Mitsubishi Corporation and Unilever, India


Turkey is a delicious and healthy meat, but there’s a limited supply of high-quality Canadian turkey products on the market. We can provide you with unique, premium offerings at a competitive price.
You can take pride in selling our air-chilled, grain-fed turkey cuts to your customers. The air-chill process results in healthier meat (less bacteria) that cooks better because it doesn’t shrink and isn’t rubbery. Air-chilled turkey tastes better too – it absorbs more of any marinades and seasonings, and the skin becomes crispier.
Whether it’s the festive season or year-round, we offer premium air-chilled, grain-fed whole turkeys to enjoy with friends and family.
Our organic Canadian-raised turkeys are fed high-quality food and given a high-quality life. It’s why our products taste great and are good for you.


Schedule and Locations (in PDF) - Updated 05/15/13
Tucson Unified School District's Food Services Department announces the sponsorship of the 2013 Summer Food Services Program for Children. This program provides free breakfast and lunch meals during the summer break to children attending summer programs at qualifying school and non-school sites.
The meal service is also open to any child between 2 and 18 years of age living in the neighborhood who would like to participate in the meal program even if they are not registered in a summer program at that site.
Breakfast and lunch are served in school site cafeterias or in designated eating areas of the non-school sites.
The program will run from May 28, 2013 to July 26, 2013.
Note: TUSD Food Services will not operate the summer food program on July 4 and July 5.
Dates of service and meals times vary depending on the programs at each site. Please consult the schedule for individual school site programs.
Dates and times are subject to change.
For more information, call the individual site office or the Food Services office at 225-4700. To find out if there is a Summer Food Service Program site near you, please call the 24-hour, bilingual Helpline at: 1-800-352-3792.
The following application is available for site administrators to have their site considered for inclusion in the program.
Summer Meal Program Site Application Form: In PDF
For further information contact the Summer Food Services Program Office at (520) 225-4700.


A delightful selection of classic cakes that will indulge the senses.
These cakes are available for wholesale and retail from the Petite Pâtisserie however we recommend pre-orders for whole cakes from the Pâtisserie.
A classical French tart that changes with the seasons, naturally. Savour fresh regional fruit that rests atop light frangipane encased in delicious sweet pastry.
A flourless delight that will win your heart as it did the heart of a Persian Prince, or so the story goes...This cake is incredibly moist, with heady spicy aromas of nutmeg, rich brown sugar, almonds and crowned with pistachio and a dusting of icing sugar. The base is a crunchy caramel delight.
The cake for real chocolate lovers! A chocolate cake made with the finest Belgian Couveture, complimented by a rich layer of apricot jam and finished with a Belgian chocolate ganache glaze.
A decadent blend of Belgian white chocolate, Neufchâtel cream cheese and raspberry with a raspberry glaze baked on a buttery biscuit base.
A moist almond cake; the perfect marriage of raspberry and rich chocolate. This is our most popular flourless cake for good reason! Also available as an individual serve, please see our Flourless section.
A decadent traditional European carrot cake which is sure to evoke childhood memories. A delightful combination of carrot, walnuts, spices and kirsch.
A perfectly balance traditional brownie of rich Belgian chocolate and the added crunch of sweet pecans. Available in 1kg slabs for wholesale and individual serves from the Patisserie.
A rich, moist cake of date and fresh ginger, topped with a buttery roast pecan topping which is best served warm.


Another family favorite, this is a rather exotic cheese ball appetizer that my husband requests every year for our Christmas morning brunch. The combined flavors of the feta cheese, basil, garlic, capers and black olives give it a tasty Mediterranean or Greek flavor. It can be made up to 3 days ahead of serving.
- 1 (8 oz) package cream cheese
- 6 oz feta cheese, crumbled
- 3 garlic cloves, minced
- 1 tbsp frozen basil, thawed (fresh would be better, but we never have fresh at Christmas time!)
- ¼ cup black olives, chopped
- 1 tbsp capers
- 1 cup chopped walnuts, toasted
Beat cream cheese and feta cheese in electric mixer until smooth. Stir in garlic, basil, olives, and capers. Shape into a ball, wrap in plastic wrap and chill at least 3 hours until ready to serve.
Toast walnut pieces in the oven at 350 degrees for about 8 minutes. Watch them closely so they don’t burn.
Roll the cheese ball in the cooled walnuts before serving with crackers or veggies.
This post contains affiliate links.


CANCELLED – Due to low interest, we’ve decided to cancel this event. Keep an eye out for it to be rescheduled, as we think it’s a good one! Thanks to Cliff for making himself available and being keen to teach his delicious craft.
Location: Liv Vancouver / 1709 West 4th Ave., Vancouver, BC
Cost: $10 (proceeds to the YWCA).
Register: firstname.lastname@example.org / 778-379-0694
Provided: Learn to make “portable” sushi and rice cakes with special guest, Cliff, of Cliff Dreams of Sushi, plus a fun evening of sharing your favourite ride food recipes with fellow cyclists.
Bring: Your tastiest portable ride snack recipe to swap with everyone.
About: Our good friend and pro sushi chef, Cliff, will show you how to make delicious “portable” sushi and rice cakes to fit in your jersey pocket and fuel your ride! Our Ride Snack Recipe Swap is a great way for you to expand your ride food recipe repertoire. Cut down on your energy bar buying costs with contributions of easy and quick to make real and tasty ride food by actual cyclists.
Cliff has over 16 years of experience and is an instructor in the intricate art of sushi making. Follow him on Facebook and Instagram: @cliffdreamsofsushi. Pre-registration is required for this event.


We’re often told that breakfast is the most important meal of the day, so why not make it a bit special?
Here’s a really quick and simple recipe that tastes amazing! It’s quite rich and indulgent as breakfasts/dessert bowls go, but still full of nutrients too.
1 330ml carton of Bam Organic High Protein Chocolate Milk
1 banana (ideally frozen in slices)
1 tbsp peanut butter
4 tbsp oats
Extra banana slices
1 tsp peanut butter
1 tbsp chopped nuts/cacao nibs/coconut flakes
1 tbsp granola
Blend the smoothie ingredients together until smooth. Add in a handful of ice cubes if the banana is unfrozen to make the smoothie thicker.
Pour the smoothie into a bowl, then top with a sprinkle of granola, chopped nuts and cacao nibs, then a few extra banana slices
Finish with a drizzle of smooth peanut butter, then serve.
Recipe by Tiffany Afflick @thecookingyam


This one used to be my favorite tea-time snack when i was in school. I would gobble up 3-4 love letters in just one sitting. And its so easy to make.
1. Maida (All purpose flour) - 1 cup
2. Salt to Taste
4. Gingerly Oil
5. Freshly grated coconut - 3/4 cup
6. Sugar - 1 tsp
7. Cardamom - 3-4 split open
8. Banana - cut into small semi-spheres (i like to use palayamghodan)
Method of Preparation
1. Mix the ingredients (5 to 8) in a bowl and keep aside.
2. Mix maida and salt, add enough water to make a batter of medium consistency.
3. Heat a dosa pan, brush some oil and prepare dosas.
4. As soon as the dosa is done, place it on a plate, spread a generous amount of filling on top of it and roll it up.
5. Repeat the steps for each dosa.
6. Serve hot.


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Indulge in the benefits of magic mushrooms with our delicious milk chocolate bar. Each bar contains 2 grams of high-quality mushrooms, carefully sourced and lab-tested for purity and potency.
Each Bar contains: 2 Grams of Psilocybe Cubensis
Each Square containes: 250MG of Psilocybe Cubensis
Please enjoy responsibly.
Milk Chocolate Bar (2 Gram)
The smooth, rich chocolate provides the perfect delivery method for the mushrooms, making it easy and enjoyable to dose. Whether you're looking to enhance your mental and physical well-being or just enjoy a tasty treat, our chocolate bar has something to offer. Try it today and discover the potential of magic mushrooms.


We enjoyed a nice Sunday afternoon in Allston yesterday. Brighton Ave particularly. Because we have enjoyed our past meals there so much, we dropped in for a late lunch/brunch at Jo Jo Taipei – which serves up delicious Taiwanese food. The variety was good and a couple of the dishes we ordered got rave reviews from the Mrs and my mom, who along with little bao bao, joined me for this lovely escapade (By the way, they offer a 10% discount for cash purchases).
The sun came out by the time we walked out the door, when we proceeded to cross the street to Yi Soon bakery and got a few treats we liked. Next door was Infusion Tea where Mrs G got a ginger boba tea for herself. Since we were in the neighborhood, we walked a couple of blocks and to Super 88, soon Hong Kong Supermarket, and got our fill of vegetables and other supplies.
Yes! Hot Pot!
And the grand prize – we picked up a shiny new hot pot – something we enjoy thoroughly (we have one in California, but not here). We found that when we go out to hot pot, we end up spending 19-21 dollars per person – which is steep for what we usually get. For example, we really like watercress and a small
bunch of this costs $3+ at the restaurant. We got 3 enormous bunches (really enormous) for under $3.
We estimated that whereas 3-4 people would spend 60-80 dollars at a hot pot restaurant, with the home version, after the one time cost of the hot pot ($35-50 typically), each meal for 3-4 people would cost $15 TOTAL, give or take a few bucks depending on types of meat or seafood added (if any). Also, the soup broth that we like, in its exact form, can be found at most Chinese markets. We use Little Sheep Brand and they had a sale yesterday 3 packages for $10 (each package has 2 servings which are so powerful we stretch to 4 each).
Furthermore, we like to mix some of the best of Japanese hot pot (Shabu Shabu) with Chinese by adding acorn squash (Kabocha), trumpet mushrooms, and udon noodle.
Want to Host Dinner, But You Cook So Bad, You Burn Pasta?
A little helpful advice – if you’re not a cooking genius, but want to have people over, get a hot pot. You’ll look cool and won’t need to much expertise (just go to a hot pot place 3 times and you’ll have the idea down. There, I just solved your dinner hosting problems – no more burnt food.
What Does This Have to Do with “Clement Street?”
Clement Street is a street in the Richmond District of San Francisco. I call it “Little Chinatown” and it’s a place we visit way more often than the real Chinatown in SF. Chinatown is nice too, but Clement Street has great restaurants (not all Chinese) and wonderful little
places to find groceries on the cheap. Allston is not really close to feeling like Clement Street yet, but if more cool little Asian places (restaurants, bakeries, stores, tea shops, etc) open up there, maybe it will help me not miss Clement St too much!


Healthy and delicious seasonal dinners all made by Carole. We grow our own veg, and we use the best of Welsh cheeses, meats and fish. Menu changes at least monthly to bring you variety and seasonality. ... read more
Pilgrims - tearooms, licensed restaurant & caterer
Pilgrims tea rooms and restaurant is situated in the Brecon Cathedral close.
The restaurant building retains the charm and style of the adjacent 15th century tithe barn. On sunny days visitors are able to enjoy sitting outside under the cloisters or in the herb garden.
Peterstone Court Restaurant
Llanhamlach, Brecon Powys
Eating is the most important thing we do, yet few of us know the story behind the food on our plates we do!
One thing we are very proud of is that our meat and poultry is reared on our family farm just seven miles ... read more
Wye Knot Stop Cafe
Llyswen, Near Brecon Powys
Our cafe/tea room is open 6 days a week, serving the finest Italian coffee and a variety of speciality teas.
We have a varied menu from breakfast, light lunches, main meals, homemade cakes and cream teas using local clotted cream.
We are fully ... read more