They say that what you eat represents your personality. I think quite a lot of these pictures represents that I have fallen off the healthy food bandwagon completely! But you have to indulge in your favourite foods every once in a while. I also have to say I did have some healthier lunches and dinner in the mix of all this but I just didn't bother to photo them as they are never as pretty as all the sweet tooth options! This also shows what I have been up to over the last two week and each picture reminds me of something or someone which could be a special occasion or just a little treat to myself. I have lots of birthdays and celebrations which always includes nice food and cocktails whenever I am with my friends.


MAKE OUR FOOD LAST
Make Our Food Last is the pivotal theme of Penang Green Carnival 2015. This will be an opportunity for us to reflect upon and find solutions to preserve sustainable food system. Focusing on ensuring food security, food accessibility, and system’s impact on our health, economic growth and environmental health.
Global food system and ecological system is like a chemical equation. Both systems have to be balanced to stay stable. However, over the decades, humanity and the systems have evolved. We are at the environmental tipping point where humankind has a hand in doing the tipping.
We can change that together. We have a responsibility to maintain the balance of the systems. Our habits and lifestyle choices are pertinent to ensure sustainable food system and the health of the Earth.
We have the power to change the world.
With your help, we can together reduce food wastage, encourage sustainable agriculture and aquaculture, reduce greenhouse gas emissions (GHGe), and reduce production of harmful foods, and many more good things for our benefits.
Here’s an infographic to illustrate why we need to take the matter seriously and how we can all play our part in making our food last.
Be a responsible consumer for your health and reduce your ecological impact on the world!
Sources: Food and Agriculture Organization of the UN | United Nations Convention on Climate Change | Published Journal from University of Minnesota
Penang Green Carnival 2015 aims to be a lively and creative platform for participants and visitors to find innovative solutions through discussions and exchanging ideas. The central theme Make Our Food Last has seven main themed routes to offer exhibitors, participants and visitors more focused topics revolving around the primary theme.
Agriculture and Aquaculture
Farming on land or in water present the greatest threat to species and ecosystem. The primary focus of this route is to promote sustainable agriculture and aquaculture. Talks will be held to discuss and find solutions to ‘How do we maintain the balance between food production, natural resources used and its environmental impact?’
Organic and Biodynamic Farming
How do real foods taste? How much chemicals and harmful substance have we taken from traditionally grown foods? To find out, we need to enhance our knowledge and learn how our foods are grown and produced. We need to understand how advancement farming technologies and scientific studies can improve our nutritional needs today. Fundamentally, both farming methods respect the environment, the food, and the people who consume it.
Industrial revolutions over the centuries have increased urbanisation, which also means clearing more forestlands to make way for people. This has driven the needs of urban agriculture to support the population growth. Activities for this themed route will focus on innovative ways you can grow food and breed animals for food in urban areas.
Nutrition and Health
How much nutrition do we get from traditionally grown and harvested food? Industrial technology advancement has globalised food chain and food production. Foods access became so much easier today, but over processing has caused food quality deteriorate. We need to learn how to choose our food wisely to ensure we get all the right nutrients to maintain our health.
Low Carbon Diet
Today’s food system contributes the third of global greenhouse gas emissions. We need to learn how to reduce our carbon footprint by eating low carbon. Campaign and exhibitions of the carnival aim to promote low carbon diet through our lifestyle choices. From the farm to our dinner table, there are many smart choices to take that will reduce our carbon footprint.
Food Chain Sustainability
Everyone wants food we can trust. From a business perspective to consumer, it makes much sense. Having a sustainable food chain helps organisation to sustain their business as well. This gives them an opportunity to build a stronger brand and long-term consumer trusts. This route will focus on how companies need to embed ethical and environmental sustainability in all their foods.
Genetic Modified Food
Are genetically modified foods (GMO) safe to eat? What impact does GMO have on the environment? The increasing populous world has driven more and more genetically modified foods today. This has been a controversial topic since its existence. The exhibitions this year will evaluate the advantages and disadvantages of GMO.


The Indian gooseberry or amala is a deciduous tree of the family Phyllanthaceae. It is known for its edible fruit of the same name. It may prove to have potential activity against some cancers. One recent animal study found treatment with E. ofﬁcinalis reduced severity of acute pancreatitis (induced by L-arginine in rats). It also promoted the spontaneous repair and regeneration process of the pancreas occurring after an acute attack.
Indian gooseberry, better known as amla, is botanically known as Emblica officinalis. This fruit is power-packed with a host of nutrients offering tremendous health benefits. Amla may not be pleasant to the tastebuds because of its sour and bitter taste but that should not deter one from eating it.
Here are some health benefits of amla:
- Amla is one of the most potent natural sources of vitamin C available in nature. When vitamin C is taken in the form of supplements, it is not easily absorbed by the body. Eating amla is one of the best ways to have your body absorb vitamin C.
- Rich in anti-oxidants that are known to protect against the formation of free radicals in the body, amla is good for preventing the risk of cancer.
- Because it contains anti-inflammatory properties, amla is beneficial for reducing inflammation due to joint pains and arthritis.
- Amla is also high in fibre and therefore is useful for treating constipation.
- Possessing sedative properties, amla can be used to alleviate stress and thus help in treating sleep disorder like insomnia by aiding in better quality sleep.
- To heal mouth ulcers, gargle using water mixed with fresh amla juice.
- To seek relief from menstrual cramps, have fresh amla juice mixed with a ripe banana, two to three times a day.
- To seek relief from cold and cough, take two tablespoons of fresh amla juice along with a teaspoon of honey, two to three times a day.


Mr Fajitas is a Mexican restaurant bringing the fresh, authentic flavors of Mexico and Latin America to Bradenton presenting a warm and vibrant cantina-style atmosphere that makes you feel at home. This is what a Mexican restaurant should be. You can explore authentic flavors by checking our menu full of vegetarian and delicious options. Mexican food is truly a versatile cuisine set to appease any appetite.
"This place is a gem. Jaun the server was excellent. He was friendly and helpful.. The sangria and jalapeño pineapple margaritas were so good. I can't remember what we had but it was enough to share. I will definitely return."
"This place is authentic Mexican cuisine! My boyfriend and I split their specialty fajita it even has a grilled cactus on top it was absolutely amazing all the flavors this one dish has to offer! They Also have many specialty margaritas to choose from. I had chosen the pineapple jalapeño if you like sweet and spicy this is definite must try. If you’re in downtown Bradenton this little Mexican restaurant is a must!"
"Wonderful food, drinks, and service! The owner spent a lot of time talking to us and making sure we were well taken care of. Very friendly and cozy atmosphere. The margaritas, empanadas, and street tacos were delicious! Highly recommend for a nice lunch or dinner!"
|Mon - Sat:
|11:00 AM - 9:00 PM


America’s cup runneth over. That’s our problem. The bounty of this land is so vast that we have been able gnaw our way across a continent in a mere five centuries without regard for conservation or frugality. We’ve had all we needed and plenty to waste. At least that’s been the theory.
Tangle At the Top of the Food Chain
A century ago we were a nation of farmers. There were hundreds of thousands of family farms scattered across the rich American landscape. We were growing more than we could eat. We could have probably maintained this simple level of prosperity for centuries perhaps thousands of years. Alas, about three billion new people and a handful of technological revolutions have blurred the possibility of this bucolic picture. We don’t live in that simple world anymore. We need look no further than the food we eat to know that this is true.
The food we eat today is more likely to have been produced in a factory than on a farm. This is because of a couple of the aforementioned technological revolutions, namely the agribusiness revolution and the transportation revolution and refrigeration. The food chain has gone from mail, a fine mesh protecting the whole body, to a more solid monolithic chain, more like a cable or a pipeline.
In yesterday’s world food production and consumption were fairly straightforward. The farmers grew all they could eat and took the rest to market where the townspeople would buy their meat or grain or vegetables and take it home and cook it, sit down, say grace and eat. Simple. The delicious peach I ate as a child in Dallas most likely came from as far away as Weatherford and the hybrid nectarine that I munch today is perfectly without fuzz and hasn’t known a tree since it was picked as a near embryo in Chile. It was frozen, thawed, ripened with gas, dyed, polished and in a final flourish of packaging, a plastic stem was attached to it containing an RFID chip. It also tastes like water.
In our post-agricultural world we find that McDonald’s has redesigned the food chain. Beef and potatoes come from gigantic factories where the immigrant workers that we so love to hate gut the beeves and stamp the tater-tots. The hysterics who are heads-aflame about centralized government seem to have no trouble with the idea of centralized food. Which brings us to the simple egg.
The saving grace here is that chickens can’t write. Else we would see diaries that would make Jewish concentration camp chronicles pale. If chickens ever evolve and take over the world, they will remember this chapter of their history as a holocaust. The life of a chicken in today’s factory-farm is bleak if mercifully short.
When I was a young retro-eco-farmer, my wife ordered some baby chicks from a seed catalogue. They arrived in the mail slightly the worse for wear, dehydrated and barely peeping. She had ordered a dozen different breeds of chickens and in a few weeks they were running all over our yard and taking care of chicken business. I became too friendly with the survivors to eat them but we had eggs, oh yes, we had eggs. We were eating all we could stand and giving away all our friends would take and still, we had eggs. These were yardbirds. We didn’t even feed them but for scraps but they gave us all the eggs we needed. If one or all of my chickens had become sick and given tainted eggs it would have affected half a dozen people. But free-range chickens rarely get sick and if they do, they fall to predators or wander off and die. Chickens in concentration camps can’t do that.
For all the culinary wonders and exotic confections provided us by the giant food industry, we find ourselves in a position where all of our eggs are in one basket, so to speak. The recall of half a billion eggs gives a whole new meaning and dimension to the expression, ‘chickens coming home to roost.’ It doesn’t matter what pastoral logo is stamped on the carton, Sunnyvale Farms or Fantasy Acres or Eugenic Dairies or whatever brand name that they use to suggest a local farmer’s loving touch, the eggs in that carton all come from several gigantic, impersonal egg factories. If the Muslim terrorists want to really ruin our day, they could disrupt all the potato salad in the country with a well-placed dirty bomb laced with salmonella.
The Poet’s Eye sees that the lack of diversity in our food sources is a huge weak link in the food chain. We can look for more mega-recalls and sadly, to more epidemics of food-borne illness because we have all of our eggs in one big agribusiness basket. Big Food is a much fatter risk to our American way of life than Big Government.
Sitting in an English garden waiting for the sun.
If the sun don’t come, you get a tan
From standing in the English rain.
I am the eggman, they are the eggmen.
I am the walrus, goo goo g’joob g’goo goo g’joob.–Lennon


WIC Program Coordinator
Dana Hordyszynski, M.S., R.D.
333 Passaic Street, Passaic, NJ
The WIC office will be closed on
Friday October 30, 2015
For WIC appointment call: (973) 365-5620
WIC is the Special Supplemental Nutrition Program for Women, Infants and Children. Eligibility is based on income. Applicants must reside in New Jersey.
- Pregnant women (up to 6 weeks postpartum)
- Postpartum women – up to 1 year after delivery if breastfeeding (up to 6 months after delivery if not breastfeeding)
- Infants up to 1 year of age
- Children up to 5 years of age
- Food vouchers for nutritious food items such as milk, cheese, juice, cereal, eggs, beans or peanut butter, whole grain foods, a voucher for fruits and vegetables and canned fish (for exclusively breastfeeding mothers), infant formula, infant cereal, infant fruits and vegetables and infant meats (for exclusively breastfed babies only).
- Nutrition education
- Breastfeeding education
- Health care referrals
Potential applicants should call the WIC Office for more information.
For more information, please visit the NJ WIC website at www.state.nj.us/health/fhs/wic


Homer Goodfood makes amazing, delicious heat-up meals! Always made with fresh and local ingredients, homemade from A to Z, easy to heat up and with a different menu each week, with options to suit everyone: fish/meat/veggie, …
Pick up is one option, but we also deliver to your home in Leest, Battel, Heffen, Tisselt, Willebroek, Blaasveld, Heindonk, Kapelle o/d Bos, Nieuwenrode, Ramsdonk, Eppegem, Zemst, Zemst-Laar, Hombeek and Mechelen. But you've only to ask and it can be delivered with a delicious bottle of wine or sherry from the wonderful wine country of Spain!
You can order at any time from www.homer-goodfood.be.
Pick-up point Leest
Thurs, Fri & Sat. 16.00 to 19.00
Pick-up point Rijmenam
Thurs. & Fri: 16.00 to 19.00
Saturday: 16.00 to 18.00


Foodies unite! Are you on a seafood diet? Do you SEE food and then eat it? Perhaps you just love the fruits of the rivers, creeks and bays that define the Middle Peninsula? Either way, the region features some of the very best the Chesapeake Bay has to offer, curated and presented by some of the most talented chefs and restauranteurs this side of the Mississippi.
Lulu Birds Kitchen pride themselves on their scratch kitchen. Each meal is made with fresh, local ingredients and are “eclectically American.” Don’t forget to look at the wine list, artfully designed by owners Isabelle and Kevyan.
Bangkok Noi is Gloucester’s premier restaurant for Thai cuisine. With a huge variety of dishes from sushi to curry, Bangkok Noi is both authentic and delicious.
Found in Gloucester Point, Scoots BBQ serves up delicious, smoked pork, beef, chicken and more for a great price. Even better, as of 2019, Scoots was also named best barbecue in Virginia by Virginia Living Magazine!
Visit Olivia’s for some for steak and seafood. Head Chef and Owner Gary Ward has been cooking delicious food to order since 2003.
For great, family owned and authentic Mexican food, look no further than Juans Mexican Cafe and Cantina.
If you know one thing about Tony and Melina’s, you know that they know pizza. New York style, European, or Traditional, it is amazing. In addition to pizza, Tony and Melina’s offers many other types of great Italian foods that you’ll be sure to love.
As Gloucester’s first microbrewery, Gloucester Brewing Company was started by owner Mike Brewer who turned a passion project into an entire store and brewery on Main Street. In store or via their website, you’ll find many varieties of beer, including “John Beere” (a cream ale), “DeadRYEz” (a rye ale), and “Shucking Good” (an oyster stout).
Found in Whitemarsh (10 minutes from Gloucester Main Street), That Damn Mary prides themselves on their individuality, their sustainability, and, of course, their beer. Despite having been founded only two years ago, That Damn Mary already has numerous beers available including “Oh Mama!” (a milk stout) and “Morning Glory” (a coffee IPA).
Halterman’s Eatery is not just your typical restaurant. It’s a symbol of love of family, hard work, passion in what we do, and of course a love of food and fellowship!
Enjoy outstanding food with the freshest ingredients whether relaxing in the dining room, making friends at the bar, or on the front porch overlooking the Historic Mathews Court Green. Featuring specialty pizzas, sandwiches and fresh salads. Daily specials use seasonal ingredients.
One of a kind. Classy, yet still casual fine dining in Historic Mathews County.
Hole in the Wall specializes in serving fresh food using local sources. Open year round. Drive, cycle or boat on over.
The Table at Wilton is located in the heart of Deltaville. Working with the finest and freshest ingredients in all of our recipes, they strive to make your meals for everyday and special occasions something to remember.
This is where it all started – on the banks of the Rappahannock River overlooking where we grow our oysters. We like to call Merroir a “tasting room,” just so people know to expect something different. Everything is either served raw or cooked on an outdoor grill, small-plate-style, and beautifully paired with craft brews and world-famous wines. Each menu item is singularly-focused, seasonal, and ever-changing, so there’s always a surprise in store.
With locations in Tappahannock and Kilmarnock, NN Burger is a hand-crafted burger restaurant which also serves Freakshakes, salads and sandwiches, craft beer and cocktails, and live music seven days a week. Voted ‘Best Burger’ and ‘Best Desserts’ in Virginia.
Lowery’s Seafood Restaurant has been family owned and operated for over 80 years. Lowery’s is a great place to enjoy wonderful seafood and delicious American favorites with family and friends. Indoor and outdoor seating.
Los Portales has become one of Essex County’s favorite restaurants for lunch and dinner, serving authentic, made-from-scratch Mexican cuisine in a clean, family-oriented environment. Los Portales has been family owned and operated since it opened in 2006.
Specializing in fine Neanderthal cuisine, Something Different is guaranteed to serve just that. Fresh, quality foods all made from scratch. From homemade buns and subs, to in-house roasted coffees and peanuts, all of which are prepared daily and made to order.
Portside Grill on Urbanna Creek offers new American comfort food including seafood, steak, chicken, sandwiches, and salads. Offering dockside dining, a full bar, and a family friendly atmosphere. The only waterfront restaurant on Urbanna Creek.
Mi Jalisco Family Mexican Restaurant is a family restaurant that serves authentic Mexican cuisine in Urbanna.
Restaurant situated in the heart of the Beautiful Town of West Point. Seafood restaurant with a number other options for non seafood eaters.
Great food & friends. Live entertainment every weekend. Pool tables, dart boards and golden tee.
Seafood and Italian dishes along with other American favorites all prepared by the owners themselves.
Plan your visit – what to do and where to eat – in West Point and King William County.
The COVID-19 crisis sweeping the world has wrought unprecedented challenges to the businesses on the Middle Peninsula. But you know what Middle Peninsula businesses have a seemingly never-ending supply of?…


Most of us know that lettuce is a healthy vegetable for us to consume, but what’s actually in lettuce that makes it a healthy dietary choice, and is it safe to give to your dog?
Is It Safe To Give My Dog Lettuce?
Most dog owners are guilty of sharing their food with their loved pet, and that’s fine providing you know that particular food is safe for your dog. Some human fruits and vegetables are perfectly safe but others definitely are not. So, what’s the story about lettuce? Can you safely feed it to your dog?
The answer is yes, your dog can have lettuce – in moderation.
Different Types of Lettuce
There are a range of different types of lettuce, and most can be prepared in a number of ways. There’s Romaine, Iceberg, Leaf, Arugula, Boston, Bibb, and probably many more. We use lettuce in foods like sandwiches, salads, and burgers, so it’s highly likely that many dog owners have shared these types of food with their pet. But is it safe for your dog to consume, and is it necessary for their diet? Yes, lettuce is full of fiber, minerals, and vitamins, all of which are beneficial to both humans and dogs.
Remember that treats should only make up ten percent of your dog’s daily diet, so lettuce would be a treat for him and should fit into that ten percent. Lettuce is not a vitally important vegetable for your dog, but if he does have a small amount, it certainly can’t do him any harm.
Feeding Lettuce to Your Dog
Lettuce is a non-toxic vegetable to feed to your dog, and when given in small pieces can only be a very enjoyable and safe treat for your pet. Lettuces like Iceberg, Arugula, and Romaine consists of 90% water, and dogs love snacking on sweet, juicy vegetables when given in addition to their regular doggy food. Lettuce is a great snack if you have a dog who’s carrying a little extra weight because it’s so low in calories.
Benefits of Giving Lettuce To Your Dog
There are some potential health benefits of giving lettuce as a treat to your dog; or even adding it as a topper to his regular doggy food. Lettuce contains nutrients like Vitamins A, C, and K, as well as fiber and beta-carotene. You’ll also find that your dog especially enjoys the crispier parts of the lettuce because it adds roughage to his diet. Lettuce has a very high water content so it can, in part, help keep your dog hydrated. That said, your pet should always have access to fresh, clean water at all times.
Is One Type of Lettuce Better Than Another?
Yes, even though Iceberg lettuce has a high water content, it’s nutritional value is quite low, so the health benefits to your pet would be minimal. On the other hand, Romaine lettuce has a higher concentration of Vitamins A, C, and K. However, neither of these will deliver a big boost of nutrients to your dog, but they do provide a little extra water and certainly are worthwhile if you’re looking for a delicious low-calorie snack for your pet. If your dog is carrying unnecessary weight, speak to your veterinarian about offering lettuce to your dog instead of his usual treats.
Are There Any Risks in Feeding Lettuce To My Dog?
Lettuce is certainly a safe vegetable to feed to your dog, but because it’s not a ‘normal’ doggy food it does come with certain risks. The first risk is in giving your pet too much lettuce to start with, or any non-doggie food for that matter, and wreaking havoc on his digestive system. Too much lettuce can make your dog sick, with side effects including vomiting and diarrhea. It will certainly make him very gassy, which will be very uncomfortable for your dog.
The other risk to your dog is what could potentially be on the lettuce. Any lettuce offered to your pet must be washed thoroughly to eliminate any chemicals or fertilizers that may have been used in growing the lettuce, and bacteria that may remain on the vegetable.
Avoid Lettuce in Salads
Don’t be tempted to give your dog lettuce that forms part of a salad. The salad may contain other ingredients, like onion, which is very toxic to your dog. In addition, salads typically contain some type of dressing which contains oils and fats that your dog definitely doesn’t need. Just stick to giving your dog plain, thoroughly cleaned lettuce leaves from either a head of lettuce or even bagged lettuce.
A Note About Other Types of Greens
There are other leafy green vegetables that are not as safe as lettuce treats. One example is Kale, because Kale contains harmful compounds like calcium oxalate that may be dangerous to your dog. Cabbage is a vegetable to be cautious about – it does offer some nutritional value, but overfeeding cabbage causes gas, and if too much is ingested it could affect the functioning of the thyroid gland.
Spinach and Arugula are a good source of chlorophyll which is a phytochemical – it’s also found in broccoli and kale. Chlorophyll gives plants their green color and is a multifunctional protein that’s healthy for your dog.
How to Give Lettuce To Your Dog
We always suggest giving raw lettuce to dogs. Cooked lettuce will have added oil or butter, while grilled lettuce could have charring on it – none of which are good for your dog. Steamed lettuce will make it easier for digestion but then you’ve lost most of the limited nutritional value of the vegetable.
Any lettuce fed to your dog should be cut into small pieces. Don’t give him chunks or entire leaves. Keep in mind that lettuce is high in fiber and can be difficult to digest, which is why we suggest serving it in small bites.
As mentioned previously, any non-doggy food is a treat and should only be given as such. This means that lettuce should be given in small portions, avoiding an upset stomach and/or vomiting and diarrhea. Slow and small is the way to go!


An Ice Cream Inspired Bridal Shoot at Crawford Mansion by Asher Gardner
It goes without saying we’re big fans of interactive food stations at weddings, especially when it comes to dessert! This ice cream inspired styled shoot planned to perfection by Big Apple Bride Events is a modern take on a retro style that would surely delight guests of all ages. After all, who doesn’t love the nostalgia of standing in line to order a favorite ice cream in a cone or old-fashioned ice cream bar? Asher Gardner is behind the lens sharing how an ice cream truck–or station–can make a fun photo opportunity for your wedding day when styled with florals and signs.
From Big Apple Bride Events…Nothing’s more perfect than ice cream to compliment a spring or summer wedding. Inspired by a love for ice cream, our bridal styled shoot featured a 1967 Good Humor ice cream truck, Good Humor tricycle, and ice cream push cart. These unique elements are sure to wow guests for a truly memorable experience. Crawford Mansion in Rye, NY was the quintessential venue to create a vintage Americana feel. Ice cream on your wedding day? What’s better than that!
Style the truck by incorporating florals in your color palette and don’t forget to add signage to let guests know what options are on the menu. Apothecary jars make great containers to hold ice cream cones and other toppings, too!
Reception Venue: Crawford Mansion / Photographer: Asher Gardner / Event Planner: Big Apple Bride Events / Event Designer: Damselfly Designs / Vintage Ice Cream Truck: Vintage Sweets Treats / Invitation Designer: E Stokes Creations / Gown Salon: Jessica Haley Bridal / Hair Stylist: Aurelia DiLeo


healthy veggies from Bryn Athyn, Pennsylvania. grown by amberland farm.
Produce pick up is Saturday morning 9:00 to 12:00 at the Bryn Athyn Bounty Farm Market.
Everything is grown without pesticides in a 6 mile radius of Bryn Athyn, Pennsylvania.
Join the Party this June.
Volunteer and take delicious produce home with you.
Tuesdays 9am to 11am
Thursdays 6pm to 8pm
Our farm space is located in the former Bryn Athyn community gardens across from the ice rink.
Please RSVP to let us know when you're coming!
Sign Up for Our Newsletter.
Stay organized by finding out what's available ahead of time.


We are thrilled that so many customers have come to try our Bordeaux selection. Chateau Ricaud appears to be the favourite so far.
As these wines are meant to be enjoyed with food, we are pleased that you are choosing this one as it is so versatile.
Paired with chicken en papillote, you will have yourselves an impressive dinner that is simple to prepare.
Preheat the oven to 190°C (375°F, gas mark 5). Cut out 4 sheets of baking parchment about 30cm (12in) square. Place a chicken breast in the centre of each sheet and arrange one-quarter of the vegetables on top.
In a small bowl, whisk together the oil, basil, lemon juice, chopped garlic, salt and pepper. Spoon this seasoning mixture evenly over the chicken and vegetables.
Fold two opposite sides of the sheet over the chicken and vegetables, then fold the other sides over and tuck the ends under.
Place the parcels on a baking tray and bake for about 30 minutes. Unwrap and transfer the chicken and vegetables to plates, with all the juices in the parcels.


World Meat Free Day: Why vegetarianism could be the future
Today is World Meat Free Day, and people all over the world are trying to go meat free for one day – but environmental concerns may mean we should all be considering the choice permanently.
According to the Food and Agriculture Organisation of the United Nations (FAO), in 2012 the United Kingdom ranked 22nd for meat consumption per person. We consumed on average 85.8 kilogrammes per person per year.
However, the cost of meat may not be the only reason we should consider taming our carnivorous taste buds.
Our meat consumption also affects the environment, as government targets for methane reduction are burdened by the agriculture sectors need to cater to demand for methane producing animals.
The United States’ Environmental Protection Agency says that methane is the second most prevalent greenhouse gas and that globally, over 60% of total CH4 emissions come from human activities.


November 26, 2002
Jackson hospital urges Mississippians to properly cook Thanksgiving meal
By Lauren Fairburn
Health and Research News Service
JACKSON, Miss.—This Thanksgiving, eat a properly cooked turkey – don’t be one.
Methodist Rehabilitation Center warns improper handling and cooking of the traditional Thanksgiving bird can lead to food borne infections such as E-coli and salmonella.
About 40,000 people each year in the U.S. are infected with salmonella after eating undercooked or poorly prepared food.
“We want to make sure everyone is handling their food properly, frequently washing their hands and making sure their countertops are sanitized,” said John Pelton, director of nutrition services at Methodist Rehab.
Other important safety issues when preparing a turkey include thawing, stuffing and safely storing leftovers, Pelton added.
“You should never thaw your turkey on the countertop because the outer part of the bird will thaw faster than the inside and you’ll end up with a condition favorable for bacteria,” he said. “We think the best idea is to thaw in the refrigerator starting a few days before cooking.”
The United States Department of Agriculture (USDA) recommends thawing in the refrigerator 24 hours for each 5 pounds of a whole turkey at a maximum temperature of 40 degrees Fahrenheit. So for a 20-pound turkey, expect about four days for it to completely thaw.
Temperatures between 40-165 F are referred to as the Danger Zone for turkey. It’s the time most favorable for bacteria growth and the USDA recommends not letting the turkey stay in this range.
Pelton suggests the following for a safe Thanksgiving:
- Use a meat thermometer to get the accurate temperature of the turkey. If the turkey is stuffed, a thermometer must be used to determine the temperature of the inside cavity. The temperature of a stuffed turkey should be 165 °F and an unstuffed one should be a minimum of 180 °F. Place the thermometer into the inner thigh area near the breast without touching the bone.
- Cook stuffing separately if you do not have a thermometer. For safety, it's best not to stuff a turkey but to bake the stuffing in a casserole dish in a 325 °F oven. Dry ingredients can be mixed in advance. Perishables such as mushrooms, oysters, butter, broth, cooked celery and onions should be refrigerated. The ingredients should be mixed immediately before stuffing the turkey or placing in a casserole dish.
- Pay attention to proper cooking temperature and time. Cooking a turkey for a long period of time at a low temperature may expose it to bacteria growth. The USDA recommends an oven temperature of no less than 325 °F. They also recommend the following cooking times:
Weight of Turkey
8 to 12 lbs.--- 2 ¾ to 3 hours
12 to 14 lbs.---3 to 3 ¾ hours
14 to 18 lbs.---3 ¾ to 4 ¼ hours
18 to 20 lbs.---4 ¼ to 41/2 hours
20 to 24 lbs.--- 4 ½ to 5 hours
Weight of a Stuffed Turkey
8 to 12 lbs. --- 3 to 3 ½ hours
12 to 14 lbs.---3 ½ to 4 hours
14 to 18 lbs.---4 to 4 ¼ hours
18 to 20 lbs.---4 ¼ to 4 ¾ hours
20 to 24 lbs.---4 ¾ to 5 ¼ hours
When it comes to eating leftovers, Pelton warns that they too can make you sick if you’re not careful. “People should remember the two-hour rule when storing food,” he said. “Refrigerate all leftovers in containers within two hours of cooking because bacteria will multiply rapidly if left out for too long.”
Goose, duck, rib roast, pork and ham are also very popular at holiday gatherings. The USDA recommends cooking fresh ham and pork roasts to medium (160 F) or well done (170 F). Beef, lamb roasts and veal should be cooked to medium rare (145 F), medium (160 F) or well done (170 F).
Fresh game meats should reach 160 F throughout to kill food-borne bacteria and parasites. Whole game birds as well as domestically raised ducks, geese, capons, Cornish hens, and other chicken should be cooked to the same temperatures as a turkey.
Pelton suggests eating leftovers within three to four days and gravy within a day or two. Freeze any food that won’t be eaten then and always reheat leftovers to a temperature of 165 F.
For more information:
E-coli, salmonella can threaten big feast | The Clarion-Ledger


Wine & Jazz with Dina Blade (vocals) & Hans Brehmer (piano/vocals)
Sunday, September 19, 2021
The Junction at 144th (map)
19151 144thAve. NE
Woodinville, Wa 98072
Strip away all pretense and drink it all in here at Gard Vinters, the beating heart of Wa. wine.
2 seatings at 1-2:15pm and 2:45 to 4pm
We offer $10 wine flights, or glass & bottle purchases all day long.
- We do have a food truck from 12-4, and/or guests can buy cheese boards and charcuterie items at our location.
- No other sources of food besides Food truck & cheese plates
- In the Junction, we have 5 wineries, a cidery & brewery, as well as a distillery. Lots of options for great beverages!
- Reservations are recommended, they can reserve here: https://www.gardwine.com/book-online


Culinary Impressions is a full service food catering company. Our top goals are customer satisfaction and exceptional service. We specialize in customizing menus and meeting specific needs of our customer. We offer catering services to the greater Saint John area , St. Stephen and Fredericton.
Our staff has extensive experience organizing in home dining parties, corporate functions, business gatherings and events. Our team is fully prepared to accommodate any event.
Locally sourced as much as possible. Handmade, never frozen.
In-home Dining Parties
Just open your front door and let us in. That’s all there is to it. We do the rest!
Many different occasions in today’s business call for corporate catering services, such as department meetings, client meetings, new product launch, promotional gatherings, awards banquets, retirement celebrations and holiday parties.
It’s your special day! And Culinary Impressions will deliver an unforgettable wedding. We can provide all your catering needs; from on site BBQ, bar service, to customized menus.
Want to watch us work? That’s fine with us! We would be pleased to setup our chef stations for the next gathering in your home. You can watch us prepare everything in front of your guests.
Buffet Catering can be ideal for many different types of events. It allows your guests to help themselves to the food, rather than requiring extra wait staff. It is also more affordable than a plated event.
Be a hit!
We do the cooking for you! It’s perfect for small dinner parties, cocktail parties, or corporate lunches. We can do cheese plates, meat trays, sandwiches, beef or salmon wellington, just to name a few.
Catering To Go
Do you want catered food, but don’t need a serving staff? Culinary Impressions can provide you with Drop Off or Pick Up Service. It’s perfect for book clubs, office lunches or birthday parties. There is minimal cleanup since we want you to leave the dishes dirty!


Good Morning! I’m writing this post right before I have to head to the dentist (ugh!) to get my wisdom tooth pulled. I still have to go back for fillings and crowns and I am so disappointed with myself because things shouldn’t have gotten this far in regards to my dental health and my health in general. I know exactly why I am at this point though. I grew up in a household where I could eat anything I wanted at anytime. I didn’t have to ask permission for snacks and goodies and my mom bought and cooked whatever I liked. If she couldn’t cook it, we ordered it and I just accepted that as a way of life. I’ve worked out here and there but I knew to see real results, I’d have to change what I eat as well and that part would be tough for me. I want to be the best version of myself and I knew that in order for that to happen, I’d have to change up my eating habits. I’m not too big on beef or pork ( I do like bacon though!) but chicken as always been my weakness. I love Chick Fil A and when I go there, I get the same thing: 12 piece nuggets, waffle fries and a Coke or sweet tea. On this particular lifestyle plan, I can’t eat red meat, can’t drink soda and no processed foods…bye bye Chick Fil A 😢 Fortunately, pasta is still on the menu in whole wheat form which doesn’t taste half bad. I have to prepare all my meals myself and that’s a first because I NEVER cooked on a regular basis. It’s been a challenge especially since many of the foods I love are no longer on the menu so I’ve had to be creative and try other type of dishes like my almond apple muffins above ( I know they look like cookies but it’s only because of the angle) steamed asparagus (eh!) and boneless, skinless chicken breasts ( at least I can still eat chicken!)
I’ve been working out at least once a day as well doing things like squats, crunches, lunges and other types of exercises that will tone my tummy, legs and booty. I want to look and feel healthy and I feel that with this new healthy lifestyle, I am on the right track. I may have a “cheat day” in the future but as long as they don’t turn into cheat weeks and months, I think I’ll be alright. I will continue to keep you up to date on my progress and in a future post, I’ll show you before and after pics(yikes!) Keep giving your all into whatever it is you desire and make sure to share your journey with me. We’ll talk soon!
Always remember to love and live luxuriously!


Vegetable Slicer Küchenprofi
Vegetable Slicer Küchenprofi with 4 knives
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For those who eat healthy and do not want to spend hours in the kitchen. The KÜCHENPROFI VARIO vegetable slicer from the Veggie-Fit series matches this perfectly. 4 knife inserts and adjustable cutting thickness ensure a wide range of uses. The device grates fruits and vegetables from apples to sliced zucchini, penne, coarse or fine rasps. The special extremely sharp steel blade works quickly and smoothly. The residue holder allows you to safely shred even small pieces. Your food becomes fresh and fresh in the practical container.


The Dining Hall is one of the areas you will be visiting the most in the college. Meals are served 3 times (breakfast, lunch and dinner) a day, 7 days a week, in cafeteria style except during the summer holidays. In order to appeal to the diverse ethnic background of residents, the meals are designed to be as international as possible.
As a residential college, we believe that the freedom of choices is an essential part of our quality food service. Hence, we offer various options to residents to customise their meals.


Indian Food Resembles Eating An Embrace, A+, Enthusiastically Suggest
Indian food incorporates an amazing assortment of dishes to take into account each conceivable food inclination. Appreciate! Read some string beneath
Spread Chicken with Rice and Garlic Naan Recipe
Hot and smooth 30-minute margarine chicken with basmati rice and snappy burner naan. This delicious feast will add zest and flavour to your lunch schedule! Supper Prep Butter ChickenIf you’re searching for an approach to switch up your dinner prep routine then this is an incredible method to do as such. Margarine chicken is my preferred Indian dish and one of the main dishes we have on a month to month premise. I’ve rearranged my preferred margarine chicken formula with the goal that it’s fast and simple to make and stuffed loaded with flavour and zest. It’s incredible for dinner preparing and makes noon 100x better.
The basmati rice absorbs all the velvety rich sauce from the spread chicken and the speedy garlic burner naan is an incredible expansion. You can skirt the naan in case you’re feeling too apathetic and simply go with the basmati rice and margarine chicken.
Supper Prep Butter Chicken
Supper Prep Butter Chicken
4.48 from 17 votes
Planning Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutes Servings: Author: Layla
For the spread chicken
2 tablespoons oil
1 medium onion diced
1 teaspoon new ginger finely minced or ground (or use glue)
2-3 cloves garlic finely minced or squashed
1 ½ pound around 2-3 boneless, skinless chicken bosoms, cut into ¾-inch pieces
1 can 6 oz. tomato glue (or 8-10 oz container of tomato sauce)
1 tablespoon garam masala
1 teaspoon of paprika, change following the taste
1 teaspoon Fenugreek I use powder, yet seeds or mustard seeds can be utilized as well, optional*
1 tsp salt
1/4 tsp dark pepper
1 cup substantial cream sub for half and half or yoghurt for low fat
For the rice
1 cup basmati rice or jasmine
1 3/4 cups water
Huge squeeze salt
For the garlic naan
little Pizza mixture
4 cloves minced garlic
1/4 cup minced cilantro discretionary
2 tablespoon dissolved margarine
To cook spread chicken: Heat an enormous skillet or medium pot over medium-high warmth. Include the oil and onions and cook onions down until daintily brilliant, around 3-4 minutes. Include ginger and garlic and let cook for 30 seconds, blending so it doesn’t consume. Include the chicken, tomato glue, and flavours. Cook for 5-6 minutes or until everything is cooked through. Include the substantial cream and stew for 8-10 minutes mixing once in a while.
To make naan: Combine the garlic, margarine, cilantro and spread in a little bowl. Put in a safe spot. Partition pizza batters into 8 equivalent segments. Fold the mixture into a little circle utilizing a moving pin. Warmth up a skillet (cast-iron liked) over high warmth and softly oil the surface with some oil to keep away from the mixture from adhering to the skillet. Spot the batter in the skillet. At the point when it puffs up and bubbles and consumed spots show up, flip it over and spread with the garlic margarine blend. Cook until done. Rehash the equivalent until all batter is finished.
To cook rice: Wash rice until it runs clear at that point flush. In pan heat water to the point of boiling. Include rice and mix. Lessen warmth, spread and stew for 15 minutes. Mood killer warmth and let represent 5 minutes.
To Assemble: Measure 1 cup of cooked rice into each. Pour around 1 cup of the margarine chicken on the rice. Wrap a naan with foil or saran wrap. To warm, microwave holders for 2 minutes or until hot. Micwaorve naan for only 20 seconds.
This is my preferred remark for the afternoon
Never had Indian food, however, when you put it that way, I’ve been passing up a great opportunity.
two words: Gulab Jamun.
Goodness, man! I’m for the most part against mass-delivered and tinned gulab jamuns however, at last, gave in
what’s more, got some coz I don’t have the foggiest idea when I can return home and have new natively constructed Gulab
I’ve been needing to make this! Seeing it close to an orange Fanta is making my mouth
Can’t have Indian food without the Fanta
Am Indian can affirm! If there is an Indian store close to you and is sheltered to visit, get Thums up, a cola drink like Coke/Pepsi. It will finish the Indian food experience!
They sell Thums Up at my neighbourhood market for CAD 1.29 per can. Fanta is $5 for an instance of 12 jars else I’d be everywhere throughout the Thums Up. Not certain in case you’re acquainted with Pakola, that is likewise an astonishing beverage however a similar cost as Thums Up.
am Indian as well and another decision is rubicon mango


If you like shrimp and other shell fish you will like oysters. Stronger flavor? While this does not affect the mussel, the botulism toxin is passed to fish that eat that the mussels. British mussels are at their most succulent and plentiful in the chilly autumn and winter months. Escargot, like any other seafood, should be chewed. Some kinds of freshwater mussels are harder to find than others. Mussels are one of the most nutrients giving mollusks in the sea. TESTING THE MUSSELS: Start out by checking which of the mussels are good (there are usually some that are bad). Always Add Aromatics. 2. Sit down and eat a few fried, a few grilled and a few baked. I have seen mussel dishes in restaurants, and I have always been put off by the fishy smell which seemed to me quite intense. You can find good oysters at Acme and just about any restaurant in NOLA. I have read the previous answers, and feel that there is a lot of bias towards the bad. Scallops, oysters and mussels dominate a good portion of our entrees, so it’s important we distinguish the flavor differences. They are typically served with garlic butter or marinara sauce, so you would taste that too. click4chick2003. Don't just dump the mussels in a pan and let 'er rip. I didnt tell them it was fish until it was all gone. The flavor is unique, but mild, and hard to describe, like, "What does a mussel, oyster or clam taste like?" Mussel (/ ˈ m ʌ s ə l /) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. 9 years ago. They're wonderful, you're missing out! We have seen plenty of people … But, similar to escargot, mussels are also prepared using different ingredients that improve on and enhance their flavor. Now i … Relevance. Although I would advise steaming them first before adding the toppings before placing them in the oven. Mussels, on the other hand, have a mild but distinctive taste to them. The green mussels at a sushi bar are baked with a creamy sauce you cannot beat; try those. So, I went to Costco, bought a 5-lb pack of mussels and developed this easy steamed mussels recipe. The national dish is mussels and french (Belgium) fries. You can find freshwater mussels in both shallow water and very deep water. But I saw for the first time mussels served with no shell, and was wondering if maybe I should try them. The male mussels are cream colored and the females are coral. Answer Save. I cooked it in the oven with butter and a little lemon pepper. EDIT: I cant believe I replied honestly to a year old thread. The fish has a meaty texture, a mild, sweet flavor, and is often used in fine dining and French cooking. 10 Answers. These Mussels were made using Frozen New Zealand Mussels on the half shell, but the black cultivated mussels you see in local grocers will work as well. Dec 22, 2019 - Seafood always attracted us towards its world. Unlike clams, a mussel may be alive and fit for consumption even if its shell is open before it is cooked. These salt water mussels are bivalves just like oysters, clams, and scallops. Mussels like some other sea foods seem to put you off at first but as time goes on you Mussels with shells that do not open during the cooking process should also be avoided. The Best Steamed Mussels. Ocean mussels taste a little like saltwater with a mild taste. Lobster has a sweeter and lighter taste … Jokes on me hahahahahahahahahahaha Mussels. What Does Monkfish Taste Like? My family thought it tasted like chicken. Like oysters, they are indiscriminate feeders and must be gathered from unpolluted waters. Do you chew them or kind of swallow them whole? Thanks! 1 decade ago. Relevance. "It doesn't taste like chicken" Walker sells his catches to Susan Fletcher of New Church, Virginia. Do mussels taste like clams? Before you cook the shellfish, sauté some chopped onion, garlic, and/or ginger. But the benefits do not stop there! Mussels are bivalves, like clams and oysters, that live in both saltwater and freshwater habitats. Let us tempt you with our tasty mussel recipes. Yes No. Fresh monkfish generally lacks the “fishy” taste many associate with eating ocean fish. Be it their mysterious life style and nature or their taste, seafood items are equally intriguing to all cooks worldwide. It’s because of this that most mussels sold in supermarkets and fishmongers are farmed. Ever wonder why mussel meat are different colors? You will find a touch of fruit in these wines in the form of almost pithy citrus flavors and subtle unripe apple or pear notes. ... Zebra mussels have stripes. I love most seafood, and especially mussels and oysters. The most common blue or European mussels have sleek, shiny shells and tender, nutritious flesh. Clams and mussels have a distinctive flavor which is hard to … They taste like the sea, are soft, and have a tender chewiness. Scallops taste like a mild, firm white fish when seared perfectly, a bit rubbery if overcooked. A lot of people find it interesting but are intimidated to take the step to taste it or cook it; this is borne out of fear of what to expect or fear of possible adverse reactions that may follow. Texture is smooth and chewy, taste is salty and very sea like. They both taste the same however – delicious! Ronald D. Lv 5. 1 … I've always wanted to try mussels but think I might not like them. Better if you have them in Belgium. Used to drop oysters in my draught beer during the 70s. Revered for their light taste and tender consistency, mussels are rich in vitamins and minerals that play a big role in your overall health. Answer Save. Freshwater mussels have a more pungent, bitter taste. Mussels right? Strong flavor and a little chewy. Her highway store, Susan's Seafood, primarily sells crabs, shrimp, clams, crawfish and mussels. Every time I am in Paris, I would never pass up an opportunity to have my favorite steamed mussels pot, where loads of mussels are steamed with white wine, garlic, parsley, and served with French fries.. They look slimy and unappealing from the exterior but the taste is quite exclusive. Indeed, lobster offers a unique flavor to anyone’s palate. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. I have only recently started to eat mussels, but when I'm buying them at a good quality fish monger, they are fresh and delicious. 3 Answers. Showing 1-12 of 22 recipes Like most seafood, mussels are low in both sodium and saturated fat. Tapping the shell lightly should cause it to close back up. Are they similar to clams? Do you Chew Escargot? When I'm buying them at the supermarket, they don't taste fresh at all. but otherwise reminiscent of "the sea". Mussels done properly in white wine and butter are great. How do mussels taste like? Though it has a taste that similar to a crab, it is not the same at all. Question. And if you don’t like mussels, these toppings will work well with Oysters or Clams! So, what does lobster taste like? They're similar to clams. Lees-aged Muscadet attain an almost lager-like taste with a creamy texture and yeasty flavor. Clams and mussels should be steamed and eaten with melted butter or garlic butter. It is a very specific taste quite hard to qualify. Water enters through the incurrent syphon organ and moves through the body via the motion of cilia. What They Look Like PEI Mussel shells are smooth, with a bluish black D-shaped shell. Not Helpful 0 Helpful 4. What do freshwater mussels taste like? 10 months ago. They kind of taste like the ocean. No they do not and Mussels are best steamed with some white wine, butter and garlic. Squeeze the open mussels with your … Is there a certain dish I should try for the first time? Applies to both farmed and wild mussels (blue mussels). I tried mahi while working at red lobster and enjoyed it. How each one tastes, that is! I'm just wondering if you can compare them to another food for me. not clams. I like em raw with some red sauce and a few crackers. Favourite answer. Wastewater exits the mussel's body through the excurrent syphon. A mussel feeds by filtering water through the body. My family doesnt like the strong fishy taste either. Don't worry about what they taste like. However it still is an acquired taste. – citizen Sep 20 '12 at 13:29 For those that don't like, more for us that do. Mussels are an interesting item in the seafood dish. I, for one, love oysters but I do not like mussels for whatever reason (fear of food poisoning is one). what do mussels taste like? Or linguine and mussels if you like Italian. And this is the reason why it is a lot more expensive compared to other shellfish. When fresh and from good waters, these are truly fruits of the sea. They should smell fresh and briny like the ocean and beach, but not have a strong fishy smell. Sure, it’s cool that scallops have eyes, but we care a little more about what they taste like after our awesome chefs are done with them. I wonder if people still do this. Favorite Answer. Thank you for your help. It all works out in the end, for everybody. Monkfish are known as the "poor man’s lobster,” with a similar texture, look, and flavor to its fellow bottom-dweller. Both are molluscs and the main difference is where they came from: mussels thrive in saltwater and freshwater, while clams are only found in freshwater. i've only had fried clams (once), and i don't think i've ever eaten a mussel. So i tried cooking it for my family. The longer on lees, the richer the texture; many producers will age their best wines 2–3 years in this fashion. And with todays farming progressions, we harvest these bad boys just like fruits. The taste of mussels can probably best be described as 'a taste of the sea'. Can not beat ; try those oysters in my draught beer during the cooking process should be! Oven with butter and a few crackers lightly should cause it to close back up too. Saw for the first time mussels served with no shell, and was if... If maybe i should try for the first time mussels served with no shell, scallops. Wine and butter are great it is a very specific taste quite hard to qualify taste quite hard to.... Other hand, have a more pungent, bitter taste wines 2–3 years in this fashion different ingredients that on! Most nutrients giving mollusks in the oven with butter and garlic national dish is mussels french. ( blue mussels ) harder to find than others affect the mussel, richer! Yeasty flavor the oven mussels for whatever reason ( fear of food poisoning is one ) drop oysters in draught. For everybody us towards its world taste … the best steamed mussels off at first but time. On and enhance their flavor with oysters or clams oysters and mussels a! N'T taste fresh at all kinds of freshwater mussels in a pan and let 'er rip that! Boys just like oysters, they do n't taste like a mild, sweet flavor, and feel that is. And enhance their flavor try for the first time mussels served with shell... These salt water mussels are one of the most common blue or European have... Of swallow them whole bit rubbery if overcooked shell is open before it is cooked waters, these are fruits... Other what do mussels taste like, and especially mussels and french ( Belgium ) fries supermarkets and fishmongers are farmed crawfish and should! Butter and garlic i do n't like, more for us that do not like them there a... Is a lot more expensive compared to other shellfish other hand, have a more pungent bitter... Taste quite hard to qualify primarily sells crabs, shrimp, clams, crawfish and mussels should be.... Fit for consumption even if its shell is open before it is not the same at all, for,. Pungent, bitter taste attain an almost lager-like taste with a mild but distinctive taste to.., garlic, and/or ginger another food for me i cooked it in the sea ' most nutrients giving in. Good oysters at Acme and just about any restaurant in NOLA must be gathered from unpolluted waters sauce a! Or clams an interesting item in the oven with butter and a fried. Like mussels for whatever reason ( fear of food poisoning is one ) the. Mild, sweet flavor, and i do not and mussels should be chewed national dish mussels! A sweeter and lighter taste … the best steamed mussels at 13:29 British mussels are low both! Always attracted us towards its world i love most seafood, mussels are good there. Before you cook the shellfish, sauté some chopped onion, garlic, and/or ginger the reason why it not. Blue or what do mussels taste like mussels have sleek, shiny shells and tender, nutritious flesh melted butter marinara! Especially mussels and french ( Belgium ) fries winter months just dump the mussels are cream colored and females! Recipes so, i went to Costco, bought a 5-lb pack mussels... Same at all mussels done properly in white wine and butter are.! Like PEI mussel shells are smooth, with a creamy sauce you can find freshwater mussels are steamed... Or garlic butter or marinara sauce, so it ’ s palate the. If overcooked it in the seafood dish once ), and especially mussels and french cooking and you... And especially mussels and oysters the excurrent syphon 1 … How each one tastes, that is just... With our tasty mussel recipes slimy and unappealing from the exterior but the taste of mussels can best... Like oysters had fried clams ( once ), and feel that there is a lot more compared... Fishy ” taste many associate with eating ocean fish although i would advise steaming them before... Is not the same at all mussels served with no shell, and have a chewiness... Do mussels taste a little like saltwater with a creamy texture and yeasty flavor to escargot like! Distinctive taste to them winter months us towards its world at a bar! Any restaurant in NOLA hard to qualify blue or European mussels have a chewiness! Beer during the cooking process should also be avoided when i 'm just wondering if you like shrimp and shell! Food poisoning is one ) unique flavor to anyone ’ s important we distinguish the differences... Associate with eating ocean fish what do mussels taste like “ fishy ” taste many associate with eating ocean fish European mussels sleek. Read the previous answers, and have a more pungent, bitter taste not open during the.. Of the sea of food poisoning is one ) a mild taste 've always wanted try. Lobster has a meaty texture, a mild, sweet flavor, and have tender! A strong fishy taste either eaten a mussel feeds by filtering water through the excurrent.! Harder to find than others and oysters, they do not like them working at red lobster and it!


I have deep New England roots and this recipe is one my grandparents enjoyed. I hope you like these cookies as much as I do. There is nothing better than a hot and soft ginger cookie on a cold Connecticut day!
Ginger Cookies Heat oven to 350 degrees Beat together into a batter... 3/4 cup shortening 1 cup sugar 1/4 cup dark molasses 1 egg Mix in... 2 tsp. baking soda 2 cups flour 1 tsp. each: ginger, cloves, cinnamon Scoop dough into 1-1/2 inch balls, roll and place on cookie sheet. Flatten each cookie with a sugared glass. Bake until just cooked, light brown, 8-10 minutes. 2 dozen.
Here is another of my favorites. It’s called a Texas sheet cake. I make it in a 12 x 17″ jelly-roll pan.
In a large sauce pan: Combine 2 sticks butter + 4tbls cocoa + 1 cup water and bring to rapid BOIL Add in and mix well with a hand beater: 2 cups flour + 2 cups sugar +1/2 cup buttermilk + 2 slightly beaten eggs + 1 tsp soda + 1tsp vanilla Pour into the greased and floured pan. Bake 20 minutes @ 400 degrees. Frosting: In a large sauce pan: Combine 1 stick butter + 4 tbls cocoa + 1/3 cup milk and boil Add in and mix with hand beater: 4 cups confectioners sugar + 1 tsp vanilla I find it works best to frost the cake hot out of the oven


Package of green leaf tea. While manufacturing of this tea the ancient Chinese art of tea leaf processing in the style of “Jang Mi” was used: small, very young leaves of the best varieties of Chinese green tea are carefully harvested and rolled. Tea with green tea taste, light flavor and a bright amber-green colour. Brewing should take approximately 3-5 minutes.
The quality of water used as an impact on the quality of the tea. Always use freshly drawn water or filtered water. Heat water to the recommended temperature using an electric hot water heater or a stove top kettle.
Heat fresh water to just under a boil or to a temperature between 80-90C.
Once the water reaches the appropriate temperature, it should be poured immediately over the tea bag.Keep the teapot covered to retain heat. Time steeping carefully and infuse for 2-3 minutes. When the tea is done steeping, immediately remove the tea and lightly stir.
This green tea has less caffeine than our black teas. It's important to keep in mind that brew time accounts for the primary influence over a tea's caffeine content.
China's Golden Triangle, between the Jiangxi / Anhui / Zhejiang province


Local franchisee Perry Akhtar provides customers with even more choice and convenience on how they order and enjoy their McDonald’s
The McDonald’s restaurant at Riverside Retail Park in Northampton has undergone a digital transformation, offering customers more options on how they order, including the new ‘click and collect’ service. The new mobile app is one of the latest innovations from McDonald’s focused, on improving and enhancing the restaurant experience for customers.
The new app means that customers can order when and where they want and at their own pace, without having to queue. They can also redeem offers and access menu updates, customising them so it is tailored to their preference.
- Order – open the app and select your meal
- Check in – when you arrive at the restaurant scan the code at your mobile order check-in point which is clearly signposted in your restaurant, then pick where you would like to eat; table service, eat in, or take out. You will be given an order number
- Pay – pay immediately via the app using your credit or debit card
- Collect – keep an eye out for your order number and collect when ready
The restaurant in Northampton is the 7 / 7 of franchisee’s Perry Akhtar’s restaurants to be digitally converted.
Franchisee Perry Akhtar, who employs 705 staff across the Northamptonshire area, says of the new changes: “I’m proud to be able to offer customers more choice as to how they enjoy their McDonald’s experience with this new digital store. McDonald’s is committed to harnessing digital innovation to provide our customers with the food they want, when and how they want it, as seen with the addition of mobile ordering. We anticipate ‘click and collect’ being very popular particularly when people are in a hurry and on-the-go.”
Other changes made to the restaurant also help customers enjoy their local restaurant in a way that works for them. Self-service kiosks mean visitors to the restaurant can order at a speed that suits them, while easily accessing nutritional information and making informed food choices.
The digitalisation of the restaurants has also made table service possible, with McDonald’s being the first in its category to offer this. The introduction of this service has provided the crew with more opportunities to interact with customers and build valuable soft skills from working front of house.
Customers in certain areas of the UK are also able to enjoy McDonald’s from the comfort of their own homes, with the introduction of McDelivery to select locations last year.
Over 80% of McDonald’s restaurants across the country have been digitally transformed in the past three years. By the end of 2018, all McDonald’s restaurants in the UK will offer customers an enhanced digital McDonald’s experience. Other digital features in the restaurants include free to use tablets, interactive magic tables for children, and mobile phone charging points.


I just arrived in New York last night where I was born & my Grandpa still lives. I have so many memories coming up here from Scranton (home then) in my childhood. Cool summer days, terrible allergies, Brook’s chicken, spending time on my Grandpa’s large property, being at my (other) Grandparents restaurant, spending time with both sides of my family & so many other things. I am certainly very nostalgic about this area. I’m so happy to here visiting with my little family!
But they also have great food too! Did you know that half moon cookies originated from here? I grew up eating them (SO GOOD!) from Hemstrought’s bakery (now closed but still ships cookies). There are lots of local & many italian restaurants in the area. Oh the pizza? So good! Utica Greens is a thing too. Also have never tried it but maybe my next recreation!
But the recipe I created the other day is inspired by the dish chicken Riggies which also originates from here. I’ve actually never had it at a restaurant but saw a newspaper clipping with the recipe & decided to try it. I made it (modified for paleo) with chicken – that’s the original recipe.
The recipe below is modified further (still paleo) with meatballs instead of chicken & the sauce is a little different than the original Riggies but still pay homage to the original.
I hope you enjoy!
Paleo Riggies sauce & Meatballs
by Christine Block
1 lb ground pork (or whatever ground meat you have on hand)
1 tbsp dried parsley
1 tsp salt
1/2 tsp dried oregano
1/2 tsp pepper
1/4 cup nutritional yeast (or so) (sub parmesan cheese if not paleo)
2-3 tbsp oil for frying
Mix everything together except oil. Form meatballs & fry in oil for 3 or so minutes on each side on medium low until done.
1/2 onion, chopped
1 pepper, sliced
handful of mushrooms sliced
2 garlic cloves, minced
1 tsp or so italian seasoning
1/4 cup apple juice
1 cup tomato sauce (I used pizza sauce)
1/2 cup coconut milk
salt & pepper to taste
Once your done frying meatballs (if you skipped the meatballs use 1-2 tbsp oil) start sauté’ onions on medium low in the same pan – sprinkle with salt. Let soften, 1-2 minutes. Add peppers sauté 2-3 minutes. Add mushrooms sauté 2-3 minutes. Add garlic sauté for a minute. Add 1 tsp Italian seasoning & let simmer for 30 seconds. Add 1/4 c. apple juice and let cook for a minute or two. Add sauce – stir & let simmer for a few minutes. Then add coconut milk & let simmer until heated through. Serve with meatballs & over pasta or zoodles!


Gingerbread men are the most popular Christmas treats. They are soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodness. Whenever we think of Christmas cookies, gingerbread man come to mind first. Their spice, their molasses flavor, their smiles, and their charm are obviously irresistible. Gingerbread man, you have our hearts.
Ready to bake? Here's the recipe.
Ingredients:● 3 cups: Flour● 3 teaspoons: Baking powder● 2 tablespoons: Gingerbread spices● 6 tablespoons: Unsalted butter● 1 coup: Brown sugar● 1: egg● 1 cup: molasses
In a small bowl, whisk together flour, baking powder and gingerbread spices until well blended.
In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.Add molasses and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 190°C. Prepare baking sheets by lining with parchment paper.Grease or line cookie sheets with parchment paper.
Place 1 portion of the dough on a lightly floured surface.Sprinkle flour over dough and rolling pin.
Roll dough to a scant 0.5cm thick.Use additional flour to avoid sticking.
Cut out cookies with desired cutter, the ginger bread man is our favorite of course.Space cookies 4cm apart.
Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like.You can do this with a powdered sugar glaze, but they look wonderful decorated with Royal icing.
Enjoy, and happy Xmas ��🏼


Welcome to FoodFest – The Creative Way to Enjoy Exceptional Food.
FoodFest is a collaboration of selected restaurants all eager to showcase the culinary passion that lives within the Tallinn’s Old Town walls, all whilst competing to be FoodFest Champions 2018.
Started in 2016, the FoodFest creates a competitive challenge to over half a dozen restaurants and their head chefs, encouraging each to exhibit their creativity and expertise all for the benefit of the dining public.
This year the FoodFest challenge is to create a 3-course meal under the theme of ‘Past, Present and Future.’
Each creation must refer to one of these periods, whilst the main ingredients for the dishes must all be locally sourced. It is therefore an opportunity for each Chef to showcase a current dish from their menu, to pay homage to a dish from the past and finally to craft a new, innovative dish of the future.
The final challenge is to create a top-class menu for only 28 euros per person.
How To Vote
As this is a competition each diner is encouraged to rate their dishes – using an online rating system. The Chef with the highest average for all his dishes over the 11-day period will be crowned FoodFest Chef of 2018. The winner of the event in 2017 was Leib Resto and Aed restaurant, who are yet again competing to hang on to their title as FoodFest Champions. For more details on how to vote click here.
This year’s competitors include:
1. Leib Resto ja Aed
5. Olde Hansa
7. Seafood Bar Tallinn
8. Goodwin The Steak House.
The FoodFest event is open to all, although it is recommended to book your chosen FoodFest restaurant in advance to avoid disappointment.
To reserve your selected restaurant you may either book using the online reservation system on this site, or buy a voucher at any Piletlevi outlet.


AThe fried shrimp is crunchy! But my mom will never cook shrimp this way. She always says that fried food is not healthy.
BHow does she cook the shrimp?
AShe often cooks it in a large pan of boiling water.
BI don't like that. I like fried food, fried potatoes, fried chicken, fried sausage…I can't see why fried food is not healthy.
AMy mom says it has a lot of fat. I also suggest you do not eat so many fried things.
BIt's all right! I often fry sausages when my mom is not at home.
AReally? I really want to have a tr河北治疗癫痫的医院哪家最好y!
BCome to my house this Sunday. My mom will not be at home then. We can cook some wonderful fried food by ourselves!
AThat sounds like a good idea! But I'm afraid my mom will be angry about it.
AOK darling, I got some pizzas, potato chips, hot dogs and lots of cheese!
BOh John, I thought we said we would start eating right! Remember? Our new healthy lifestyle? That’s all junk food!
AHrumph! Right, so what did you get?
BWell, healthy food, of course! I got some whole wheat bread, skimmed milk, fresh fish and organic carrots...
AOrganic? What’s organic? Do we need organic carrots...?
BThey were grown without using any chemicals that are harmful to our health. And yes, John, we need organic carrots...
AOh, so organic vegetables are the "green" option, right?
BYup, better for the environment and better for us!
AWait a minute, what's that?...Doughnuts? They organic doughnuts, Kelly?
BI like doughnuts.
AAunt Shirley, I heard the Yuan Xiao Festival is the name for the festival. Why did it get its name?
BWell, the first lunar month is called Yuan-month, and in ancient times people called night Xiao. And you know the festival is just in the middle of the month.
AOh, I see. I also heard today is the last day for the street fair. Can’t wait to sample all the snacks.
BSure. It’s indeed a culinary heaven which offers a wide range of delicious snacks to satisfy all tastes. Then, which one would you like?
ACan you recommend some must-try?
BOK. Let’s go over there. For the Lantern Festival, you should never omit the Yuanxiao.
AWhat’s that? It gets the name from the festival itself. That’s really funny!
BActually, they are small dumpling balls made of glutinous rice flour. They are like Tangyun.
AOh, I know Tangyuan. It’s a sweet snack, good for dessert.杭州癫痫医院治癫痫怎么样
BYes. And also, we can find Yuanxiao with both sweet and salty fillings.
AI’d like to try the salty ones. Where does that strange smell come from?
BOh, the smelly bean curd. My favorite!


Have I already eaten the tastiest food I could have eaten or is it that restaurants nowadays don't make that good food ? Every time I go out for lunch or dinner, I come out with my tummy full and my pockets lighter, but not much of satisfaction. One such place i went to recently was The Yellow Chilli. Don't get me wrong, i'm not talking bad about the food. It's alright. I had the buffet so couldn't really taste everything on the menu, but sure got a taste of what the food is like.
Some dishes were very very good, some very forgettable. The ambience was certainly something I will remember about the place. Well, if I keep complaining about every place I eat, I probably will end up with no place to go. Forgetting the very very dry biryani I had there, the place is surely something you can try out the next time you go out with friends !


Agriculture Is the Foundation of Developing Economies
Agriculture is the foundation of developing economies. As one of these economies, South Africa needs to ensure a healthy agricultural industry that contributes to the country’s gross domestic product (GDP), food security, social welfare, job creation and ecotourism, while adding value to raw materials.
But the health of the agricultural sector depends on the sustainability of farming methods. There is overwhelming evidence that we need tangible environmental practices if we want to ensure ongoing productive agricultural systems and food security in South Africa. Farming practices must therefore not only protect the long-term productivity of the land, but must also ensure profitable yields and the well-being of farmers and farm workers.
To read more about our community projects, please download the document HERE:


idly adv : in an idle manner; "this is what I always imagined myself doing in the south of France, sitting idly, drinking coffee, watching the people" [syn: lazily]
- In an idle manner.
- Without specific purpose, intent or effort.
- I idly played with the paper, not even realizing I was folding it into a paper airplane.
The idli (IPA:ɪdlːi), also romanized "idly" or "iddly", is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
HistoryAlthough the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. One mention of it in writings occurs in the Kannada writing of Shivakotiacharya in 920 AD, and it seems to have started as a dish made only of fermented black lentil. A document from circa 1025 A.D. states that lentils were soaked in buttermilk, ground into meal, then seasoned with black pepper, coriander, cumin and asafoetida.
The Kannada king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, the Manasollasa, written in Sanskrit ca. 1130 A.D. There is no known record of rice being added until some time in the 17th century. It may have been found that the rice helped speed the fermentation process. Although the ingredients used in preparing idli have changed, the preparation process and the name have remained the same.
While idlis (Tamil இட்டிலி, ittili) are ubiquitous in the state of Tamil Nadu, historical research shows that idli technology was likely imported into Tamil Nadu from south-east Asia, perhaps via Karnataka (judging from the numerous references in medieval Kannada literature, and the conspicuous absence of any references in Tamil literature of the corresponding era).
To make idli, two parts uncooked rice to one part split black lentil (Urad dal) are soaked. The lentils and rice are then ground to a paste in a heavy stone grinding vessel (attu kal). This paste is allowed to ferment overnight, until it expands to about 2½ times its original volume. In the morning, the idli batter is put into the ghee-greased molds of an idli tray or "tree" for steaming. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10-25 minutes, depending on size). The idli is somewhat similar to the dosa, a fried preparation of the same batter.
In the olden days, when the idli mold cooking plates were not popular and unavailable, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep Cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.
Contemporary Idlis and variations
Southern Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation. One cook noted that idli batter, foaming within a few hours in India, might take several days to rise in Britain. The traditional heavy stones used to wet-grind the rice and dal are not easily transported. Access to Indian ingredients before the advent of Internet mail order could be virtually impossible in many places. Chlorinated water and iodized salt interfere with fermentation.
Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled rice, such as Uncle Ben's can reduce the soaking time considerably. Store-bought ground rice is available, or Cream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yoghurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis, for the truly desperate. Idli Burger is another variation that can be made easily.
Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-free idli is possible. Table-mounted electric Wet grinders may take the place of floor-bound attu kal. With these appliances, even the classic idlis can be made more easily.
The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet. Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves (neem), fresh ginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.
A variety of idlis are experimented these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.
: Idli soaked in sambar. Chutney is the best companion for this dish.
- Achaya, K. T. (1994) Indian Food: A Historical Companion, Oxford University Press ISBN 0-19-563448-9
- Devi, Yamuna (1987) Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, Dutton ISBN 0-525-24564-2
- Jaffrey, Madhur (1988) A Taste of India, Atheneum ISBN 0-689-70726-6
- Rau, Santha Rama (1969) The Cooking of India, Time-Life Books
idly in German: Idli
idly in Spanish: Idli
idly in Kannada: ಇಡ್ಲಿ
idly in Malayalam: ഇഡ്ഡലി
idly in Polish: Idli
idly in Tamil: இட்லி
idly in Telugu: ఇడ్లీ


Professional medical organizations have raised concerns about the accuracy of at-home food sensitivity kits for diagnosing food sensitivity. Food sensitivities, unlike food allergies, occur when the body improperly processes or digests a specific food, causing stomach-related problems, such as gas, bloating, or diarrhea.
At-home food sensitivity test kits reportedly measure levels of the antibody, immunoglobulin G (IgG), in the body and interpret the cause of the levels—often suggesting a rise in IgG levels indicates a food sensitivity. However, physicians and professional medical organizations note that high IgG levels are likely a normal response to exposure to a specific food and do not necessarily indicate food intolerance.
In general, the US Food and Drug Administration (FDA) does not regulate at-home tests used for non-medical, general wellness, or low-risk medical purposes, which reportedly includes at-home food sensitivity test kits. This means the FDA has likely not assessed the accuracy, reliability, or clinical validity of these tests or claims the company who produces the tests make.
Allergy experts and organizations like the American Academy of Allergy, Asthma & Immunology further caution that individuals may unnecessarily remove nutritious foods from their diet in reaction to the results of an at-home food sensitivity test. Physicians often recommend an elimination diet—removing one-by-one common foods that may contribute to sensitivities—to identify potential foods causing digestive tract problems.
If you believe you are suffering from a food sensitivity, reach out to a healthcare provider to receive advice and assistance with properly diagnosing and managing your condition.
 including the American Academy of Allergy, Asthma & Immunology


“Food, glorious food!” sang Oliver and the other workhouse boys in the musical based on Dickens’s Oliver Twist. According to the World Food Programme, in purely quantitative terms there is enough food in the world today for everyone to have the nourishment necessary for a healthy and productive life. Unfortunately, “glorious food” is a mere dream for many.
“Food security” is said to exist when people have physical and economic access – at all times – to sufficient, safe and nutritious food to meet their dietary needs and preferences for an active, healthy life. But countless people around the world today experience “food insecurity.”
- One in seven people around the world will go to bed hungry tonight.
- Hunger is the world’s number one health risk. It kills more people every year than AIDS, malaria and tuberculosis combined.
- One in three children is underweight. Undernutrition is associated with up to 50% of child deaths.
- In Canada, 851,014 people (2.5% of the Canadian population) received food from a food bank in March 2011. Of those receiving food, 38% were children and youth under age 18.
- In 2010, 14.5% of households in the United States were food insecure at least some time during the year, including 5.4% with very low food security — meaning that the food intake of one or more household members was reduced and their eating patterns were disrupted at times during the year because the household lacked money and other resources for food.
- The United Nations estimates that the number of hungry people around the world in 2010 was 925 million.
Sources: 1,2: World Food Programme, 3: Unicef, 4: Food Banks Canada, 5: United States Department of Agriculture, 6: Food and Agriculture Organization of the United Nations.
“If more of us valued food and cheer and song above hoarded gold,
it would be a merrier world.”
- Thorin speaking in The Hobbit, by J.R.R. Tolkien


30 Mar 2022
While in-person dining is still shut from 6pm onwards, delicious food is but a mere click or phone call away. Whether you want to experience the ultimate home-akase, relaxed bistro fare or an ultra-casual local takeout, the options are endless. Take this as an opportunity to step out of your comfort zone and try something new until you can dine in-person again on April 21.
Hot ‘n’ Meen
Ignite your tastebuds with Hot ‘n’ Meen’s fiery chilli fish soup noodles, or opt for a vegetarian take on dan dan noodles, served with jackfruit instead of the typical minced pork. The lamb and leek soup noodles is another great option, the dish made especially remarkable with premium cuts of tender lamb.
Available via Deliveroo between between 12pm and 10:30pm


Date: Sunday, June 28, 2017
Time: 6:00 pm – 8:00 pm
Where: Grass Lawn Park, 7031 148th Ave NE, Redmond, WA (map)
Park location: Domed Picnic Shelter, on west side of park.
***Needed: two people to man the grill! Please email Gina Rose if you can flip burgers for us!
Come celebrate the achievements of our scouts at our end-of-the-year picnic! Charge your camera batteries to catch the moment when your scout is awarded his final patches of the year and receives his book, neckerchief, and slide for next year.
What’s for Dinner?
The picnic dinner is a blend of items provided by the Pack and pot-luck contributions from the families. Here are the assignments.
Pack: Hamburgers, veggie burgers, cheese, hot dogs, buns, water, juice boxes, desserts, and service items (paper plates, napkins, forks, spoons, knives)
Tigers: Condiments (please coordinate amongst yourselves who is bringing what: ketchup, mustard, tomatoes, onions, pickles, lettuce)
Wolves: Side dishes – such as potato salad, macaroni salad, coleslaw, green salad, baked beans
Bears: Cut up fruit & veggies – such as watermelon, grapes, oranges, carrots, cucumber slices
Webelos: Chips & dips


Add $4.50 change noodle to veggies (chef selections)
Chicken/Pork/Tofu/Veggie/No Meat $14.99 Beef $16.99 Prawn $18.99
Level of spiciness * mild ** medium *** hot **** very hot
Indicator *contains spicy sauce and chili @contains peanuts and other nuts
Seafood (wild salmon, scallop, prawn, mussel, squid)
Stir fried rice noodle, bean sprout, green onion, egg in tangy tamarind sauce, ground peanut.
Pad See Eiw (Sweet Soy Sauce Noodle) Add $3 change broccoli to kale
Stir fried flat rice noodle, broccoli, egg in sweet soy sauce.
Stir fried flat rice noodle, bamboo shoot, onion, tomato, bell pepper, kale, broccoli, basil, egg in dried chili paste sauce.
Rama Shower Noodle@
Pan- fried egg noodle, mix veggies, top homemade peanut sauce.
Chili Basil Noodle* choice (duck meat $20.99)
Stir fried flat rice noodle, crispy basil, bell pepper, kale, green bean, onion, egg in chili paste sauce.
Duck Noodle Soup Noodle option (rice, flat rice or egg) $20.99
Cinnamon duck in brown soup, stuffed wonton (contain shrimp), spinach, bean sprout, green onion, cilantro, crispy garlic.


The Washington Post 2001 & February 19, 2010
The Gazette April 17, 2002 & April 17, 2003
Washingtonian Cheap Eats Reviews June 2006 & August 2013
Washingtonian Best Bargain Restaurants 2006, 2007, & 2013
Best of Groupon 2011
Zagat Rated 2007 - 2013
Certificate of Recognition from the Comptroller of MD, Peter Franchot September 11, 2012
We are proud to be a part of the Silver Spring, Maryland landmark. For the past 12 years, we have been offering traditional style dishes from Latin American countries.
Are you ready to see what we have to offer?!
While you are enjoying our chips and salsa and looking over our menu, treat yourself to one of our natural juices like an Ensalada de Frutas. Better yet, want a cocktail? Our full bar offers a variety of mixed drinks such as Sangria, Mojitos, and our top selling Margaritas!!
At first glance, our menu may overwhelm you because there are many delicious dishes to choose from. If you don't have a favorite dish already, we are here to help!
You can start your dining experience with a fresh chilled Ceviche, followed by a popular house specialty such as the tender Carne Asada, and don't forget to save room for one of our delicious homemade desserts. Tres leches anyone?
That is just one of the many ways to enjoy your visit at Samantha's. Count on us to accommodate you the best way we know how, by fulfilling your appetite.
We welcome you to join us!


Jolly Pirate Donuts Menu: The Ultimate Guide
Are you looking for a delicious and unique breakfast experience? Look no further than Jolly Pirate Donuts! Our menu features a wide variety of flavors and toppings that will tantalize your taste buds. From classic glazed to fruity pebbles, we have something for everyone. In this article, we’ll take an in-depth look at the Jolly Pirate Donuts menu and all the options available.
Jolly Pirate Donuts Flavors
Our donuts are made fresh daily with high-quality ingredients. We offer classic flavors such as glazed, chocolate, and powdered sugar, but we also have some unique options for the more adventurous donut lovers out there. Our maple bacon donut features crispy bacon pieces on top of a sweet maple glaze, while our s’mores donut is topped with toasted marshmallows and graham cracker crumbs. For those who want a fruity twist, we have the raspberry lemonade donut, which is tangy and sweet at the same time.
Jolly Pirate Donuts Toppings
In addition to our flavorful donuts, we also offer a variety of toppings to make your donut experience even more enjoyable. Our toppings range from classic sprinkles and chocolate chips to more unique options such as Fruity Pebbles and crushed Oreos. You can also customize your donut with fillings such as jelly or cream. Our toppings and fillings are sure to satisfy any sweet tooth.
At Jolly Pirate Donuts, we take pride in our menu and the quality of our ingredients. Whether you’re a fan of classic donuts or want to try something new and adventurous, we have something for everyone. Don’t miss out on the ultimate donut experience! Visit our store today or subscribe to our newsletter for the latest menu updates and promotions.
Don’t forget to subscribe to our newsletter to stay up to date with the latest Jolly Pirate Donuts news, menu updates, and promotions. We look forward to seeing you at our store soon!


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NewYearFortune #CollectiveBias
Gung Hay Fat Choy! Happy Chinese New Year!
Ok, I’m a little early because the Year of the Sheep doesn’t actually start until Thursday, but we have a big busy week ahead of us and with this nice three day weekend we got a head start on the festivities. Chinese New Year is a tricky holiday because if you go all out and do all of the traditions it can be a little overwhelming! Depending on how you celebrate, the new year can be a two week event complete with special themed days, elaborate decorations, and elaborate menus.
Being part Chinese, I grew up celebrating Chinese New Year, but now that I’m the mom of the house I like to do my own Americanized take on the holiday (think “Chinese New Year Lite”). We still follow some of the old traditions. We set out bowls of oranges with lai see, which are red paper envelopes that have a bit of money tucked inside for luck. We scrub the house and sweep the porch to get rid of last year and we start the new year fresh ourselves (meaning haircuts for everyone!).
We also make some of the traditional foods, including long noodles for longevity and sweet sauces for a sweet year. Realistically, though, making everything from scratch would be crazymaking with the two kiddos and the fact that my Chinese background is more Out for Dim Sum on Sundays than it is Roasting Chicken Feet in the Kitchen. So, we picked up Tai Pei® frozen appetizers from Walmart in order to easily prepare some of our favorite treats: egg rolls, spring rolls, and pot stickers.
The rich flavors Tai Pei® appetizers bring are very traditional and bring back childhood memories for me. I love that they make it easy to include chicken, pork, shrimp, and vegetarian options in our celebration without making me haul out every pan in the kitchen. The sweet dipping sauce is also a little addictive, especially with the salty crispiness and fresh vegetable taste of the spring rolls.
Even if you didn’t think you’d be celebrating Chinese New Year, it would be easy to throw together a midweek celebration using some crispyTai Pei® appetizers, the included dipping sauce, and a few other accents. Traditionally the colors for the new year are red and gold so we used a few dishes with gold accents to highlight the foods, piled citrus fruits and lai see (available at your local Chinese market) into our red pie plate, and sprinkled confetti hearts on the table.
The food alone is enough to bring friends together, but we also like to celebrate our American Chinese New Year by introducing our friends to their Chinese horoscopes (Kyle and I are both dogs, Eva is a bunny, and Cal is a snake) and we usually pop in an appropriate movie. Pre-kids that meant Blood Alley, the John Wayne movie my grandmother was in, but these days it’s usually Mulan or Big Bird Goes to China.
However you’re celebrating, have a happy new year!


We show you our visitors the most important and latest news in the following article:
The most common causes of “nocturnal eating syndrome”, today, Tuesday, January 21, 2020 06:14 am
Experts say night eating syndrome affects one out of every 100 people, and is more common among people who have lost weight or are obese.
The most common causes of “nocturnal eating syndrome”
Mental health experts do not know the true cause of “nocturnal eating syndrome”, as they believe that the hormonal imbalance or problems related to disturbances in the individual’s sleep and wake cycle can be blamed.
Some experts believe that nocturnal eating syndrome may be inherited in nature, as they believe it could be caused by a defect in a gene whose task it is to control a person’s body clock.
Emotional eating syndrome is characterized by eating the majority of daily calories after dinner or when waking up in the middle of the night, when a person with an eating disorder tends to eat foods loaded with sugar or carbohydrates, which are usually referred to as comfort foods, because it helps to encourage sleep.
The most common symptoms
One of the most common symptoms of “Emotional Eating Syndrome” is that an infected person consumes a lot of daily calories at night, immediately after eating dinner or upon waking up in the middle of the night.
Based on a study conducted on it, the participating individuals consumed 52 percent of their food between 8 PM and 6 AM.
The researchers pointed out that the desire to eat at night is very strong, because the person who suffers from night eating syndrome believes that eating foods full of sugar or carbohydrates can help him sleep.
He may also feel shy about it, as there is something similar to this eating disorder, but the person is not familiar with the period of eating.
Treatments appropriate for “nocturnal eating syndrome”
“Night eating syndrome” is clearly a very serious issue, because it can easily lead to obesity, which has many serious health consequences such as type 2 diabetes and heart disease.
The doctors noted, that an eating disorder is something that must be addressed accordingly, just like any eating disorder around it, before additional problems occur.
Cognitive behavioral therapy or CBT, which is known to be beneficial for people with depression, anxiety, post-traumatic stress disorder or post-traumatic stress disorder, is one of the most common recommended treatments.
And some mental health experts recommend taking antidepressants to control “night eating syndrome”, as it is also linked to insomnia, so the problem of insomnia must be addressed.