Let me start by posing a question...If you were a builder, would you prefer to start with raw materials, or with a whole building that you have to break down to get the raw materials? Now think of your body as not just the machine but also the builder. It takes the food that we eat and turns it into this body. We are an accumulation of earth essentially, and the body has the innate intelligence to turn food into the most complex life form on this planet. Just like every machine, there is optimal fuel, and optimal building material; the same is true of the human body. If you were putting diesel fuel into a car that runs on gasoline it might run for a little while, but it would start breaking down quickly, not run smoothly, and even die prematurely. Knowing this, would you gradually start introducing gasoline into the fuel tank but still keep putting diesel in there, thinking, "well, it's probably gotten used to diesel so I don't want to shock the system?", or would you flush out the fuel system and immediately use nothing but gasoline? Are you starting to see where I'm going with this?
What we are doing currently, and have been doing for the last few thousand years, is introducing complex buildings that need to be broken down, and putting the wrong fuel into our human mechanism. (As a side note, eating is not about morality, social norms, or what is ethical. Eating is about giving the body the fuel it requires; the fuel it was designed to use for optimum functioning.) We have been giving it complex and too much protein, and cooked food. In other words, we have been manipulating the raw materials and even using materials that the body does not need or want. I will address each individually below. I will be using examples and analogies from some experts in the field of the human being. The true expert is nature herself, so let's examine the human body from the perspective that we will never truly know everything about it even if we continue to break it down into smaller and smaller parts. Do we better understand the nature of a frog if we dissect it or if we watch it in nature? We must therefore start looking at the human mechanism from a bigger perspective and not it's individual parts and systems like what modern medicine is doing today.
First, the proteins will be examined. It is trivial to look at each protein source and evaluate it because there are really only two sources of the building blocks for protein (protein is a complex assembly of amino acids into a three dimensional form used for various processes in the body, and DNA codes for what those proteins look like and do). The two sources are animals and plants. Animals produce very complex proteins, especially those that are closer to humans in DNA. The more complex the protein the more difficult it is for the body to break it down into usable amino acids. So if one were to eat meat, it is best to eat animals which are the farthest from humans on the evolutionary scale, such as fish, shellfish, etc. Animals also contain a much higher content of protein than plants. Plants have a simpler protein structure and less of it, due to the high content of carbohydrates. So these protein structures are easier to break down in the body and come in the proper ratio of amino acids. The body does not need to spend as much energy breaking down protein from plants as it does from animals, and this saves us energy. Another component is the energy each food carries with it. An animal at the moment of death releases large amounts of hormones and chemicals in response to fear and pain which end up in the meat we eat. That energetic component then enters us and we hold on to that energetic signature pattern, much in the same way seeing or being around a happy person can make us feel happy for a while. This does not happen with plants (there is, however, something to be said about the person growing and harvesting the food, because their energy can be transferred as well). Nature built this body, and built the raw materials it needs without needing to process anything. So really, we should be eating foods in their raw state. Which brings me to the second idea; cooked food.
When did we begin cooking food as a human race? And what other creature on Earth cooks their food? We use this fact as the thing that sets us apart from the other animals. But let's look at the health of these animals compared to the health of humans who have been eating cooked foods and foods not designed for us. Our lives are littered with health problems. Wild animals, as far as we have been able to study, rarely have these problems like heart disease, diabetes, cancer, tooth decay, etc. Domestic animals are a different story. We are feeding them what we think they should eat based on what we think we should eat, and cooking their food first. That's a story for another time. The human lifespan is also decreasing. You might argue that it has been increasing , but that is only because we are keeping people alive artificially, and the life is not a quality life. Cooked food can be looked at as the cause of disease (we can also look at artificial foods and chemicals in our foods, but I will leave that out for now because those are very recent additions). When a food is cooked, the vital proteins in the food are denatured. This means that they are broken down into a simple structure of amino acids which is then more easily broken down into individual amino acids. At first this may seem like a good thing. But there are other proteins that are in foods that are necessary for proper digestion to take place. These are enzymes. Enzymes are proteins needed for the breakdown of chemicals (that includes carbohydrates, fats, proteins) in the body. If these enzymes are denatured then the body will have to either use reserves of the enzymes or manufacture its own in order to do the job. Again, this uses extra energy and resources. An example I like to use is pasteurized milk. Many people who cannot drink pasteurized milk can drink raw milk. Why? Because raw milk comes with the enzymes necessary to break down lactose into galactose and glucose, the two sugars in milk. A similar problem occurs in all cooked food. If nature intended for things to be cooked, it would not package things the way it did. And if nature intended for us to eat cooked food, it would not have given us the enzymes necessary to breakdown these foods. It may not be as fast as cooking food, but it happens naturally. Truthfully it does happen faster, because we do not have to manufacture the enzymes for breaking down raw food, which takes time and requires the food to stay in our digestive tracts longer
Here are some things to consider when looking at digestion. Take a piece of fruit, a raw vegetable, a cooked vegetable, a raw piece of meat, and a cooked piece of meat. Put them all out on a counter in a room at 98.6 degrees (body temperature). Now, know that each one of these items takes different times to travel through the alimentary canal (digestive tract); fruit takes 2-3 hours, raw vegetable 8-9 hours, cooked vegetable 12-15 hours, raw meat about 24 hours, and cooked meat 24-72 hours. What would happen to each of those items if left out on that counter for their respective digesting times? This is what happens in the body as well. The longer something is in the digestive tract the more energy is being utilized to digest it too.
I believe (because nobody truly knows for sure, and I am currently on the path) that a diet rich in raw fruits and veggies is the ideal material for the human mechanism based on the previous arguments. There are many more angles to take and topics of argument, but these two are the main ones in my eyes. The only way to know for sure is to try it yourself. It may seem extreme in today's world to only eat raw fruits and vegetables, but people do a lot more extreme things in life, none of which could potentially cure them of disease and leave them with the most resilient, healthy body they could ever dream of.
If this is something that even remotely interests you, please reach out to me, and absolutely, without hesitation, start reading the books listed below. I hope to spawn some powerful conversations with this, and change peoples' lives.
https://www.youtube.com/watch?v=GM0lU5Dq7eA (Tips to Eat Right. Watch any of his videos on food. They will make more sense than any physician or nutritionist ever will)


Welcome to La Mexicana. Located in the Germantown Commons shopping center since 1990, La Mexicana serves up Germantown's finest foods with exciting dishes and unique ambiance. At La Mexicana, every dish is created using only the freshest, finest ingredients. We never use frozen ingredients. We serve only the choicest meats and seafood, freshest rice and beans, and tortilla chips which are always fresh. Our authentic menu and atmosphere create a truly enjoyable dining experience.
Lunch Buffet Specials
Open Mon. - Fri. from 11 a.m. to 10:00pm Bar OPEN Late
Check Out Our Express Locatons!!
Menu And Prices May Vary Per Location
El Mexicano Rockville El Mexicano Beltsville
10050 Darnestown Rd. 10413 Baltimore Ave.
Rockville, MD 20850 Beltsville, MD 20705


I received a Pizzelle oven for my birthday from my super sister, needless to say that I have been on a Pizzelle-athon ever since. I love a good Tiramisu, so why not substitute the lady fingers for a round crispy almond flavored pizzelle and layer it like a napoleon! Here we go!
Amaretto Pizzelle (you will have extra pizzelles, but I had no problem chomping them, just make sure to save 16 for 4 Pizzelle Tiramisu)
- 1 3/4 Cup Cake Flour
- 2 tsp. Baking Powder
- 3/4 Cup Sugar
- 3 Eggs
- 1/2 Cup Butter, melted than cooled
- 1 tsp. Vanilla
- 1/2 tsp. Almond Extract
- 1 1/2 tsp. Amaretto
Sift the flour and baking powder together. In a bowl whisk sugar and eggs until well combined. Pour in melted butter and flavorings, whisk until incorporated. Using a rubber spatula mix in the dry ingredients.
Heat up your pizelle oven until it is hot. I have learned to keep a bowl of veggie oil with a pastry brush nearby, because I had to oil the griddle each time I made a new pizzelle. This is time consuming and if you aren’t in the mood, just buy some Almond flavored pizzelles at the store, you will need sixteen total to make four Pizzelle Tiramisus. (plural?)
As you are baking off the pizzelles, you can make your fillings.
- 8 oz Heavy Whipping Cream
- 1/4 Cup Sugar
- 1 tsp. Vanilla
Beat whipped cream until soft, then slowly add sugar until the cream is stiff, add in vanilla. Don’t overbeat or it will turn into butter!
Divide the whipped cream into 2 bowls.
With the one half of the whipped cream mix in 1 Tblsp. of Amaretto, this is not for the kiddos, because we will not be cooking out the liquor. A small sample bottle of Amaretto is plenty for this recipe and also a little extra for the baker!
Espresso Marscapone Cream
With the other half of the whipped cream mix in 4 oz Marscapone Cheese and 1 1/2 tsp. Instant Espresso Coffee
Put both creams into the frig to stay cold.
Take a 6 oz bag of Semi Sweet Chocolate Chips and pulse them in the Cuisinart until finely chopped, set aside 1/2 cup into a small bowl and plop in 1 1/2 tsp Crisco, microwave until melted at 30 second intervals, stir, this will take 1 minute total.
On a platter lay one pizzelle, then either using a spoon or a pastry bag with no tip, put a layer of Espresso Marscapone Cream, a generous sprinkle of finely chopped chocolate then a pizzelle, then a layer of Amaretto Cream, generous sprinkle of finely chopped chocolate, pizzelle, Espresso Marscapone Cream, the last sprinkle of finely chopped chocolate, then a topper of the pizzelle (approximately 2 Tblsp. of creams in between each layer.) On the top pizzelle I drizzled 1 Tblsp. of Amaretto, for an extra almond punch. When assembling the next Pizzelle Tiramisu start with the Amaretto cream first, so you don’t run out of either flavor. Use the melted chocolate and zig zag it over the top pizzelle.
I like this look, you can decorate with a strawberry fan or fresh raspberries on the side. Go crazy with the sifted cocoa, even on the plate surrounding the dessert.
You can serve it now, while the pizzelles are still crisp, I wrapped them up in saran wrap overnight so the flavors have a chance to mingle and the pizzelles could slightly soften.
If you are not a fan of caffeine you can find decaf instant espresso. This is what I should of used, I was quite awake after eating one. This is very rich, but it sure will put a “zing” into your Spring!


We are excited to offer the Hudson Valley the opportunity to have our healthy and decadent treats at your special event! Whether it’s a potluck for five, a celebratory party for thirty, or a wedding for fifty/sixty/seventy, we would love to accommodate you!
We specialize in artisanal and creative desserts. We can make them raw or baked, miniature or not, dairy-free or dairy filled, good or bad, etc. All are always gluten free and refined sugar free. We can always do things we’ve done before (and these things you can see in our gallery), but we are always happy to create something custom and individualized for you and your guests.
Please note that we do not make wedding cakes! But we do make untraditional raw pies!
Please fill out the form below with your ideas and requests. We are overjoyed to work with you!


MEAL PREP PROGRAM
Stargazer believes clean eating is more than a trend; it is a lifestyle. Clean eating is an excellent way to add fresh fruits, and vegetables, whole grains and healthy fats and proteins into your diet. We will help you embrace healthy foods by offering a variety of meals that are low-calorie, high-protein and full of flavor. Our meals can be integrated with your fitness regimen or as a healthy alternative to unhealthy options.
When the following holidays fall on a Sunday or Monday (New Years, Easter, Memorial Day, 4th of July, Labor Day and Christmas), there will be an alternate day for pick up.
If you would like to participate in our meal prep program, please complete the form below to be added to the group list.
“I want to shout out to Stargazer Catering for preparing me a delicious CLEAN meal… These last few days I’ve been overwhelmed and I didn’t want to eat bad.. One calk to Chef @ceeceeonthamove and she had me a delicious affordable meal. Thank you Stargazer Catering for preparing this meal! ”


A party bar (sometimes called food stations) makes any party instantly more festive… the following 16 party bar ideas will not only make your party more memorable, but also less stressful. With a food party bar, guests can make their own dish according to their tastes… extra marshmallows, no problem… don’t like olives, no big deal… Oh and if you like this post, here are 24 more party bar/ food station ideas!
1. Cookie Bar
11. Trail Mix
13. Biscuit Bar
Any one of these ideas would be fun for a simple gathering at home or you could combine a few ideas for a bigger event. My friend, Katy, hosts dinner at her house and she always does a “make your own_______” theme. I love it! We’ve done nachos, fajitas, and pizza so far! Do you have a make your own ________ buffet? What are other good meals to do this with?
Here are 24 more fun food station ideas:
Psst… Here are 25 unique guest book ideas to make your par-tay even more special!


Fiona Nilsson – Director of Food, News Digital Networks Australia
Fiona Nilsson is the director of food at News Digital Networks Australia. A highly experienced publisher with over 20 years’ experience, she is responsible for driving the business and commercial opportunities, brand development extensions and multi-platform strategies for News Corp Australia’s ecosystem of interconnected food brands, platforms, talent and content. The company’s market leading food brands, including taste.com.au, delicious and donna hay, deliver authority and trust in the food category.
Connect with Fiona: Twitter


Hi Happy Cooks and Eaters: Hope your Holidays were nice and your new year is beginning happily.
It's good to be back with you in the UP. We will gather again on Thursday, January 24, 5 to 7:00, in St. John's Hall.
Our theme for the New Year will be New recipes and dishes. If you can, try
out a new recipe to share with us...or one you haven't shared yet. Be
daring! It's fun to use us guinea pigs for something new! We're friendly
tasters, kindly critics and like it all! If you aren't able to cook this
time, please join us for the food and fellowship with great people.
I hope to see you there. Bring friends and neighbors.
Any questions, just give me a call (644-3534). Ruth
What a wonderful evening it was last night! Twenty one hardy souls ventured out in the cold to enjoy a warm evening of yummy food and congenial conversation. Thanks to our creative cooks we dined on Stomboli, Bolivian stew with quinoa, mostoccoli, Make-a-Meal soup, Mother's scalloped potatoes, crab puffs and crab cakes, cannoli bean and cabbage saute', bulgar, cornbread and honey-wheat rolls for our entree' buffet. (There were so many different dishes, forgive me if I've overlooked a few in my recollection). The desserts were equally delicious with lemon cake, German orange cookies, popcorn balls, brownies, lemon ice-box dessert, pretzel cookies, plus gobs of whipped cream. Thanks to the many kind hands helping with setup and cleanup. We all went home happily sated before the next snowfall!
Our next event will take place on Thursday, February 28 at St. John's. We will share ideas for Easter Brunch (which comes in March this year). The last time we did brunch a few years ago it was a popular evening....maybe we'll get a nice crowd again this year. Be sure to invite your friends.
Below is our schedule through next December:
Thursdays, 2/28, 4/25 (none on May 23, but you are welcome to bring something to the Gallery Opening), 6/27, 7/25, (none in August unless requested), 9/26, 10/24, (none on Thanksgiving Day) and 12/12. Thank you, everyone, for making Garden Gourmets such a delightful gathering each month. Ruth Craig


Chef Betsy G. has been providing top quality food service to San Diego as a Personal Chef for more than twenty years. Our staff has a combined total of over 100 years of experience (!) in delicious food preparation and service. We have created everything from intimate dinners for two to receptions for two hundred. We really shine when working with a guest list of 25-75, so we can focus on offering you the highest quality food, prepared expertly for your dining experience.
Chef Betsy G. has recently begun to specialize in creating completely gluten-free menus, and is able to offer delicious meal experiences with many of the flavors and dishes of a regular menu—such as pastas, breaded chicken & seafood, and of course desserts!—all completely free of wheat gluten. These dishes are so good that people who did not need to be gluten free were not even noticing the difference in the menus and then I knew I was on to something.


Steritech X-Ray Irradiation Treatment Is Coming To The Melbourne Markets
Steritech has announced it is opening a new, X-Ray Irradiation treatment facility at the Melbourne Markets
Melbourne Markets has been given an export boost with the announcement that Steritech will open a new x-ray irradiation treatment facility at the fruit and vegetable wholesale market.
The Victorian state government has invested in the facility, which will allow fresh produce exporters to meet phytosanitary market access requirements without having to ship produce to Steritech’s only other Australian facility for fresh produce irradiation, based in Brisbane.
The project includes building 3,396m2 of warehousing and cold storage at the Epping-based market, just 15 minutes from Melbourne’s international airport.
Melbourne Market CEO Mark Maskiell said Steritech establishing a facility at the market would be a significant step forward in “expanding the Market’s role into other areas of the supply chain to create a hub of international significance”.
“This is a massive win for growers across our state, a boost for jobs, exports and a Victorian first,” said Victorian minister for agriculture Jaala Pulford. The new facility will significantly reduce transport and handling costs and further boost Victoria’s growing AUD$1.1bn horticultural industry.”


Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with paper cases.
In the food processor or a tabletop mixer, beat the butter, sugar, eggs and vanilla until smooth.
Turn off the motor and add the flour. With the pulse button, or brief bursts of the beater, mix the flour in, stopping as soon as it is blended.
Divide the mixture between the paper cases.
Bake for 15-20 minutes until golden and springy to the touch.
To finish them off have fun by adding coloured icing, sugar flowers and balls


The Original Fudge Kitchen
Homemade Fudge, Candy, Milk Chocolate, Dark Chocolate and Salt Water Taffy
All Fudge is not created equal, and we consider our fudge recipe and fudge making process to be simply the best. At The Original Fudge Kitchen, we have been hand whipping our creamy fudge in small batch copper kettles for over 40 years. Our fudge recipe includes pure cane sugar, dairy fresh cream, whole milk and premium chocolate to help make our 22 flavors.
We are located on the Best New Jersey Beach towns of Historic Cape May, the Wildwoods, Ocean City, and Stone Harbor. Join our many satisfied customers in choosing us for your Holiday gifts, wedding and shower favors, and all other candy and fudge packages for any occasion, especially for your own sweets and chocolate cravings. Thanks for visiting The Original Fudge Kitchen!!
The Bogle Family & Friends
The Original Fudge Kitchen - Fresh Hand Whipped Fudge, Chocolate, Salt Water Taffy and More!
Featuring Fudge, Candy, Salt Water Taffy and Sugar Free Options


“In Our Opinion” A Resident Panel
November 15, 2023 @ 11:30 am
Our residents really do love life at Covenant Living at Inverness—some of them have been here for 20 years! But don’t take our word for it, join them for a delicious lunch prepared by our executive chef and hear their stories. Find out why Covenant Living was the right choice for them and what they enjoy most about living here. Plus, take home a delicious Merritt’s Bakery pie—perfect for Thanksgiving!


We proudly serve all of our sandwiches on Hudson Bread, baked fresh daily.
All of our sandwiches come with your choice of
Veggies Straws or Popcorners
mozzarella, tomatoes & basil on ciabatta bread
Turkey Meets Ham
oven roasted turkey, black forest ham, sweet peppers,
swiss cheese & cornichon mayo on ciabatta bread
roast beef, arugula, red onions, wasabi mayo
& swiss cheese on rosemary focaccia bread
The Healthier Sandwich
oven roasted turkey, ripe avocados, red onions, fresh carrots,
spinach & balsamic dressing on sourdough pullman bread
Where's the Meat?
balsamic dressed portobello mushroom, arugula,
roasted red peppers & fontina cheese on rosemary focaccia bread


Food & Beverage Carts – Manufacturing a range of Catering Trolleys and Carts that are compact fully-fitted and designed for stationary or mobile use. Customise to suit your exact requirements.
Carts are ideal for:
outside venues, markets, sporting events, corporate events, concerts, fixed venues, trailers, farmers markets, fairs, fetes, shopping centres
Carts we manufacture:
Espresso carts, mobile coffee carts, hot beverages kiosk, coffee kiosks, food carts, business carts, food and beverage carts, commercial coffee carts


Motivated to follow our advice, but no time to do shopping, weigh your food and cook separate meals? BodyMentors makes conscious and healthy eating easy. At our club in Rotterdam, we cook varying fresh meals every day that are entirely attuned to your nutritional plan and eating wishes. These healthy meals start at € 8.50 and are easily ordered at our personal trainers.
TAILOR-MADE NUTRITIONAL ADVICE
Proper nutrition has a central role in our approach. A well-balanced nutritional pattern is not only important for your resistance, but the right nutrition ensures that you have the energy to perform optimally. Both in daily life and in sports.
At BodyMentors, we analyze your current eating pattern during your intake. With this measurement as a starting point, we work on structurally improving your eating habits. Our nutritional expert develops a schedule together with you that perfectly fits your training objectives. That schedule is adapted every two months, based on the progress you’re making. The pattern, the food quantities, and the type of food are realigned each time.
ORDER YOUR HEALTHY MEALS AT BODYMENTORS
Intensive training is demanding for your body, especially if your body must get used to heightened intensity and physical exertion. At BodyMentors, we have our own line of healthy shakes and high-end supplements that stimulate recovery or provide that little bit extra to accomplish your goals faster. Curious what added value this can have for your schedule? Ask our trainers or nutritional experts for advice. They will gladly inform you further.


The 2019 NIPA Annual Dinner is now sold out
Please email firstname.lastname@example.org if you would like to be added to the cancellation list.
We are very grateful to our sponsors for supporting the event
Main Dinner Sponsor
|Four course dinner with wine, coffee and petits fours|
|Guest speaker: Admiral the Lord West. Former Chief of Defence Intelligence, Head of the Navy and Royal Marines, Security/Counter Terror Minister and Cyber Security Minister.|
|Free bar serving wine, beer and soft drinks (cash bar also available)|
|£160 + VAT|
|£190 + VAT|
|Table of 10|
|£1,750 + VAT|
* Ticket price includes champagne reception, four course dinner, tea/coffee petits fours with 1/2 bottle of wine per person and free after bar serving wine beer and soft drinks between 2200 hours and 0100 hours - cash bar also available.
52 Chiswell Street


témavezető: Szendrő Katalin
helyszín (magyar oldal): Faculty of Economic Science-Institute of Marketing and Management helyszín rövidítés: FESIM
A kutatási téma leírása:
Consumer perception of insect as food in some countries In recent years there has been an increasing interest in replacing the increasingly expensive soybean meal and fishmeal with insect flour. Insect flour has a high content of protein and fat, favorable content of unsaturated fatty acids, which plays an important physiological role. In addition, its production has a small environmental footprint. Some countries (especially Asia and Africa) have a tradition of eating insect as a food commodity, but nowadays insect food is available in many European countries as well. However, the social perception of the consumption of insect as food has not yet been surveyed deeply.
előírt nyelvtudás: angol felvehető hallgatók száma: 1


Places to Eat…
Basecamp Cafe and Info Lounge (661) 242-2709
A very social location for the locals. Enjoy a bagel and coffee or lunch. Often they have unique pastries. Free WIFI and some outdoor seating. Frequent evening entertainment, check with Basecamp for events. In the Pine Mountain Club Village at 16311 Askin Dr.
Hours: 9am to 5pm Sunday to Thursday
9:00am to 9:00pm Friday and Saturday
Bear Claw Bakery (661) 242-2529
Fresh bread and pasteries. Two Girls recommends the Cinnamon Bread. You might want to call and reserve a loaf or get there early for the best selection. In the Pine Mountain Club Village at 16215 Askin Dr.
- Monday Closed
- Tuesday Closed
- Wednesday Closed
- Thursday 7am to 2pm
- Friday 7am to 2pm
- Saturday 8am–4pm
- Sunday 7am to 2pm
La Lena Mexican Restaurant (661) 242-2327
Delicious Mexican Food including a selection of beers. Outdoor seating is wonderful in summer. A favorite lunch time spot for Two Girls, we love the salsa! They do food to go as well. In the Pine Mountain Club Village.
16236 Pine Valley Ln
Hours: 10am to 8:30pm, 7 days a week.
Condor Cafe at the Clubhouse (661) 242-3788
Requires a guest card. This is the club’s resturant. The clubhouse has a full bar and outdoor eating and weekend entertainment. There is a fee to Golf, call the club for more information. Free Wifi. Located at 2524 Beechwood Way.
Hours: 7am to 9pm Sunday through Friday. 7am to 11pm on Saturdays.
Places to Eat -> Close By…
Award Winning: The Red Dot Vegetarian Kitchen
If you enjoy a vegan food and even if you don’t, here is the best Vegetarian resturants between LA and Bakersfield. Rated as one of the top 100 places to eat for 2017 by Yelp. Delish rated it as the “best vegetarian resturant in California”. Just remember, large portions.
3221 Mt. Pinos Way, Frazier Park
Hours: 6:00am to 9:00pm, seven days a week.
Caveman Cavey’s Pizza (661) 245-1474
A little bit of a drive to Frazier Park. Speciality pizzas and as good as pizza gets in any big city. Sadly, they don’t deliver to Pine Mountain Club. Accommodates large parties easily.
3620 Mt. Pinos Way, Frazier Park
Hours: 11:00am to 9:00pm, Friday and Saturday until 10pm.
Falcon’s Nest (661) 245-4400
About 25 minutes from Pine Mountain Club. Classic American fare, this is the only place to get a great hamburger near Pine Mountain Club unless you BBQ it yourself. Breakfast and lunch focus. Exactly what you’d expect for a small town. Outdoor dining.
3216 Mt. Pinos Way, Frazier Park
Hours: 7:00am to 4:30pm seven days a week.
Mike’s Pizza Company (661) 234 2941
Less than 20 minutes from Pine Mountain Club, they are the easy close choice if you want delicious pizza. We’ve heard they have great wings, but have not had the chance to try them. Sadly, they don’t deliver to Pine Mountain Club.
6930 Lake Place, Lockwood Valley Turnoff
11:00am to 8:30pm seven days a week.
Other Local Business…
Pine Mountain Realty (661) 242 4663 Pam Mccain or Wendy Gardner
Jennings Reality (661) 242-4242 Patience Prichard or Jeff Mowry
Peak to Peak Realty (661) 447-5646 Laura Williams
Long Term Rental (more than 30 days)
Twin Oaks Property Property Management 661-242-2246
Pine Mountain General Store (661) 242-1532
If you forgot anything or need to resupply Beer and wine and a deli. In the Pine Mountain Club Village at 2513 Freeman Dr.
Hours: 8am to 8pm, seven days a week


Tim made us a delicious treacle sponge pudding for dessert, using our new Instant Pot pressure cooker.
Treacle sponge is a traditional British steamed pudding, made using golden syrup, a light coloured sweet sugar syrup. Tim learned to make treacle sponge in the run up to Christmas last year so that it could be served as dessert with Christmas dinner. The steaming process normally takes two hours, so today we tried a variation of the recipe using the Instant Pot, to significantly reduce the cooking time. We filmed it all, for you all to enjoy!
We enjoyed ours with homemade vanilla ice-cream but it is more often served with custard. Either way, this is sure to become a household favourite!
Grease a 900ml pudding basin with butter. Add the golden syrup and lemon juice and mix together in the bottom of the bowl.
Beat the butter and sugar with a pinch of salt until fluffy. Gradually add the beaten eggs and mix. Fold in the flour. Add milk until smooth and drippy.
Spoon mixture on top of syrup. Cover bowl with pleated grease proof paper and foil and tie string around to seal.
Place the bowl into the Instant Pot, on top of the metal trivet. Add water until halfway up bowl.
Steam for 25 minutes, then manual for a further 15. Quick release the pressure and remove from instant pot.


Pronounced - /ar-der/
great excitement or enthusiasm
intense heat or warmth
a passion for wanting to achieve
Ardor Bakeshop is a family-owned and operated local bakery by sisters, Katie and Jenny, and Jenny's husband Craig.
Our pastry chef, Katie, brings years of culinary experience from the United States, Canada, & Europe to the Clifton Community.
Jenny and Craig, both attended the University of Cincinnati (Graduating Class of 2009) & planted roots in the Clifton Gaslight neighborhood in 2018.
We are excited to be providing freshly baked goods to the Clifton Community.


Earache in children
Otitis media is the most common cause of earache and is an infection of the middle ear. Also known as ‘glue ear,’ this condition is most common in young children between the ages of 3 months and 3 years.
The middle ear is connected to the back of the nose by the Eustachian tube. This tube has 2 roles: to help maintain an equal air pressure inside and outside the middle air, allowing the eardrum to vibrate efficiently, as well as allowing the fluid from the mucous membranes in the middle ear to drain.
If the Eustachian tube is not working properly, or is blocked by inflammation due to a bacteria or virus in the area, fluid starts to build up and lie stagnant, giving bacteria an ideal place to grow, rather than drain out. Over time this fluid tends to become thicker, like egg white, leading to the name ‘glue ear’.
The infection may be acute or chronic, with the former being most common.
- earache that is sharp, dull or throbbing;
- a feeling of fullness in the ear;
- vomiting, nausea and diarrhoea;
- there may be pus-like discharge from the ear;
- children often pull at their ears in an attempt to relieve the pressure; and
- a severe middle ear infection can cause perforation of the eardrum resulting in hearing loss and a discharge of bloody fluid from the ear.
Middle ear infection is typically due to bacterial or viral infection and often secondary to an upper respiratory tract infection as pathogens are able to migrate up the Eustachian tube and into the middle ear.
Contributing factors that increase the risk include allergies to foods, airborne allergens and living in a household where someone smokes.
Diet and Lifestyle
Diet should be modified to support the immune function.
Increase consumption of:
- foods high in vitamin C and bioflavenoids and the B-group of vitamins, such as whole grains and fresh fruit and vegetables: berries and citrus fruits in particular;
- antioxidant rich foods such as brightly colored fruits and vegetables: berries, kiwi, carrots, sweet potato, beetroot and broccoli;
- foods high in essential fatty acids, such as flax seed oil, hemp oil and LSA (linseed, sunflower and almond meal);
- foods high in zinc, such as pumpkin seeds, Brazil nuts, pecans, legumes and buckwheat;
- garlic, onions and ginger; and
- increase fluid intake (water and broths).
Decrease or avoid consumption of:
- high fat foods, dairy, meat and processed foods, refined and convenience foods;
- sweets and sugary foods, including most fruits and fruit juices; and
- most common allergenic foods: wheat, dairy, corn, oranges, peanuts and peanut butter.
- stop smoking in the household;
- high altitudes and cold temperatures increase discomfort and can worsen an infection;
- children who have frequent ear infections should be tested for food allergies; and
- if a bottle-fed baby has an ear infection, try eliminating milk and dairy products from the child’s diet for 30-days to see if any benefits result. Try rice milk, hemp milk, almond milk or other nut milks instead.


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Christmas Boogie Night
November 30 @ 7:00 pm - December 1 @ 1:00 am£30
Dress up if you want to!
Bar open from 7pm
Saturday 30th November 2019
3 course meal & all the Christmas trimmings
Gluten Free Desserts, Vegan Meal & Desserts can all be pre ordered. We also have meat free and Dairy free dessert available.
For an dietary need please contact Steve on 01233 629028 or 07949 955 965 or [email protected]


One year ago today I wrote my first post Manifesting Your Desires. This last year has been quite the learning experience for me and I have gained so many new friends through the blogging community.
Tag Archive: GMOs
Permanent link to this article: http://channelingmyself.com/2011/12/channelingmyselfs-one-year-anniversary/
When I recently wrote GM Food Awareness I wanted to give my readers more information about what foods are genetically modified and how it is becoming increasingly difficult to avoid these genetically modified foods, especially here in the United States.
Permanent link to this article: http://channelingmyself.com/2011/06/obama-monsantos-puppet/
How many of you reading this post realize what kinds of food are genetically modified? Rice, soybeans, sugar cane, tomatoes, corn, sweet corn, and canola are just some of the foods that are genetically modified; to see the complete list click on this link. The three biggest GM foods corn, soybeans and canola can be …
Permanent link to this article: http://channelingmyself.com/2011/05/gm-food-awareness/
Permanent link to this article: http://channelingmyself.com/2011/03/the-corporate-boondoggle/


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Colwyn Bay Artisan Market
November 20 @ 10:00 am - 4:00 pm
The Colwyn Bay Artisan Market
10am – 4pm on Station Rd., with a special Christmas Artisan Market on December 11th
Here you’ll discover a host of unique handmade artisan arts & crafts from local artists, designers and makers. Alongside an array of artisan cheeses, breads, olives, chocolates, cakes and, of course, our delightful street food trucks serving an impressive choice of hot foods from around the world.
Take your time, relax, unwind, enjoy the entertainment and be sure to have a drink (or three) from one of our mobile bars serving some of the finest gins, rums, proseccos, craft lagers and local ales around.


Summer Salad by Purple Eggplant Catering
850 Washington Street, East Weymouth, Massachusetts 02189, United States
M - Tu: CLOSED
W - Th: 11:00 AM - 9:30 PM
F - S: 11:00 AM-10:00 PM
Sun: Noon - 9:00 PM
Ray Alongi is the original owner & creator of The Purple Eggplant Cafe in Abington from 1999 to 2004. Famous for it's food, trendy decor & life blues music, "The Eggplant" was the place to be. Now together with his wife Michelle, they're bringing your favorite pizza to Weymouth!
The Purple Eggplant is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event.
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets.
Copyright © 2018 Purple Eggplant Pizza Express - All Rights Reserved.


My sister Melinda has asked me for “detailed instructions” on how I smoke ribs. While I am the sort of cook who rarely does exactly the same thing twice, there are a few core details that I have found work for me. I’ll try and get them down here in a manner that is hopefully useful. I’m sure there are many other ways, methods and means that are just as good or even better…
Sometimes I smoke baby-back ribs, sometimes I smoke the bigger pork ribs. I’ve never smoked any beef ribs. If I have my act together, I ask my butcher to get me some nice, locally raised meat. It is more expensive, tends to be not leaner, but fatted in a different way, and has some very nice, subtle nuances, flavor wise. The racks are also are trimmed and have the inner membrane removed, and are pretty much ready to go as soon as I get them home.
But I am just as likely to get the factory farmed, plastic wrapped, fluid packed grocery store ribs (Hormel or similar) and they come out just fine after you do a bit of work on them. First, open them up in the sink and rinse all of that nasty fluid away with plenty of clean cold water. Then pat them dry with paper towels. Usually, they need a trim to get rid of any big chunks of fat and any raggedy edges. (I save that stuff for a dinner treat for the dogs.) Most importantly, you need to remove the membrane on the under side of the rib rack. It is a thin, translucent layer of tissue that blocks smoke penetration. It is slippery, and takes a bit of effort to remove, but it is worth doing. Lastly, cut up the racks, as little as necessary, to fit inside your smoker.
I don’t really measure, and I am always using different things in my rub, but typically I start with a good amount of cumin. It is my base flavor. Other things I often add in are turmeric, coriander, white pepper, garlic and onion (either finely minced fresh or powder,) maybe cayenne pepper or paprika, or a bit of dry mustard. Then add as much brown sugar as all of the other ingredients. Mix it well. You want enough total to rub all the ribs on all sides and have a good handful left over for your mop sauce.
Apply the rub to all surfaces of the ribs. Don’t just sprinkle it on, rub it in. Put the ribs on a platter, stack them right up on top of each other and cover them with plastic. Stick them in the fridge over night.
You want to get started fairly early the next day. First, take the ribs out of the fridge, uncover and unstack them, and let them dry a bit. The rub (which will be all wet from meat juices it has drawn out) needs to get sticky and the ribs need to warm up from the fridge temperature towards room temperature. Also, take your left over rub and dilute it in either cider vinegar or malt vinegar to make your mop sauce.
Prepare your smoker. Get the charcoal going, soak your wood chips in water. You also need to have a deflector between the ribs and the fire, if you don’t have a side box smoker; otherwise, the radiant heat from the fire will be too much and ruin the bottom of the ribs, cause them to dry out, etc. a metal pie pan, on a rack between the fire and the smoking rack will do. When your fire is ready, damp it down to maintain around 225 F in the smoker, add the wet chips (you will get a drop in temperature initially, that’s ok, even good. The longer it takes to get back up to 225 or so, the better.) Place the ribs on the smoker rack, inside down and not too crowded. Close it up and make sure it doesn’t get too hot. A nice, wet smoke should fill the smoker at first, as you keep smoking it will dry up a bit. Brush the ribs with the mop sauce every fifteen or twenty minutes or so. After about an hour and three quarters or two hours, the ribs should be developing a nice bark. Remember, don’t let the temperature climb. At this point, the meat will have absorbed all of the smoke it can, so now keeping the ribs from drying out is the focus. Take them out of the smoker and wrap them well in aluminum foil. Put them back in the smoker (or in your oven) at 250 F for another few hours.Then take them out, keeping them in foil, and let them rest for a while. When you are ready to eat, cut the ribs into two or three bone sections, paint with bbq sauce (my recipe is below, but store sauce is fine, too,) and put them on a hot grill to glaze the sauce and make them tasty.
BBQ sauce recipe
chop up an onion and a few cloves of garlic and saute them in a sauce pan til soft. add around a half cup of cider or malt vinegar, almost as much worcestershire sauce, some yellow mustard and a bunch of the things you put into your rub. simmer for a bit. If you want a red bbq sauce, mix in a bit of ketchup.
Happy New Year and Enjoy!
One thought on “31 December-Ribs”
Thanks! I’ll be making them soon!


In 2016, The Foodbank, Inc. began repurposing an old parking lot next to our warehouse so that we could grow fresh, local produce right in our own backyard. Since its founding, the urban garden has produced over 30,000 pounds of fresh produce for distribution to our clients. In addition to grow beds, the garden is home to a small greenhouse for seed starting and an in-vessel composting facility. We are also a popular spot for field trips and educational tours for anyone interested in urban gardening!
The Garden and Greenhouse
We grow a variety of fruits and vegetables at the Foodbank in our forty raised beds and variety of growing containers, including tomatoes, peppers, squash, okra, green beans, peas, carrots, cherries, apples, and blueberries. In the colder months leading up to summer, we plant seeds in the greenhouse to kick things off and then transplant them to the outdoor containers once it warms up. During our 2020 growing season, we harvested nearly 7,000 pounds of produce for distribution.
Our in-vessel, continuous-flow composting system is constructed out of a recycled shipping container and manufactured by Green Mountain Technologies. The shipping container shelters food waste from pests and harsh weather while creating the optimal environment for composting. A metal auger mixes the compost, exposing it to oxygen and pushing waste through the unit. The process within the composter takes anywhere from 14 to 21 days, and the product is then moved to a separate location to “cure” for an additional 30 days. We can then use the finished product in our garden! This composting system allows The Foodbank, Inc. to utilize our food spoilage to create a nutrient-rich soil amendment while diverting it from the landfill. Food spoilage and waste are an unavoidable side effect of food rescue, so we believe that by composting we are able to be the best possible stewards of the food products we receive.
Compost Bucket Program
Join The Foodbank’s Compost Bucket Program to minimize your waste and help us grow chemical-free veggies! For $60 a year (only $5/month), you will receive a five-gallon bucket with a sealable lid for your discarded food scraps.
Click here to learn more and sign-up.
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Christy Harrison, MPH, RD, CDN
The expert host of the popular health podcast Food Psych, Christy is a registered dietitian nutritionist and certified intuitive eating counselor based in Brooklyn, NY.
She offers online intuitive eating courses and individual nutrition therapy to help people make peace with food and their bodies.
Since 2013 Christy has hosted Food Psych, a podcast exploring people’s relationships with food. Each week she talks with leaders in the body-positive movement about their journeys to recovery from disordered eating and dieting, and how they found healing through the practices of intuitive eating and Health at Every Size.
Christy began her career as a journalist in 2003, and has written for and edited major publications including Refinery29, The Food Network, Gourmet, Slate, BuzzFeed, Modernist Cuisine, Epicurious, and many others. As an expert on nutrition and people’s relationships with food, she has been quoted in top media outlets including Refinery29, Health, Men’s Fitness, Bon Appetit, The Observer, and more.


Please don't ask me who 'Jansson' was/is. I don't know at this moment. But if anyone does know, you are welcome to leave that information in a comment. It was probably some chef who invented this recipe. Wait a moment, here is what I found on Wikipedia:
It has often been claimed that the name originated with the opera singer Pelle Janzon (1844-1889), remembered as a gourmand. However, another claim for the origin of the name has been made by Gunnar Stigmark in an article – "Så var det med Janssons frestelse" – which appeared in the periodical Gastronomisk kalender. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the popular actor Edvin Adolphson; as a name for this dish it was coined by Stigmark's mother and her hired cooking lady for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks.
The dish is also very popular in Finland as Janssonin kiusaus, which also means literally "Jansson's temptation".
Make sure you choose the right setting, approximately for 'shoe-string french-frys'.)
Ingredients for 4 portions:
A tin of anchovy filets (20 filets). This may be hard for you to find depending upon where you live in the world. I have actually taken tins/cans with me on trips to visit relatives and friends in the US. If you have an Ikea-store near you, they may be able to help you. (But I don't know for sure, since I never have tried to ask them for help.)
Approximately 1 1/3 cup (3dl) of heavy cream or cream with milk or milk.
One or two tablespoons of butter or margarine .(I prefer butter.)
One tablespoon bread crumbs, unseasoned. (I usually take piece of crisp bread (knäckebröd) and crush with a mortar and pestle.)
What to do:
1. Grease your oven-proof dish.
2. Peel the potatoes and put them in the cold water bowl while you do the next step.
3. Chop your onion(s).
4. Cut the first potato(s) into the right size strips and lay them in the bottom of your baking dish.
5. Sprinkle pieces of onion over the thin layer of potato-strips.
6. Lay the anchovies filets over the onions and potatoes.
7. Lay more layers of onions and potatoes until you don't see the anchovies anymore.
8. Mix the liquid from the anchovies tin with the heavy cream and pour it all over the potato-onion-anchovy-layers. It will sink to through to the bottom of your dish.
9. Put some bits (about a tablespoon) of butter here and there over the potato-onion-cream-anchovies mix.
10. Distribute some finely crushed bread crumbs over everything.
11. Bake in oven at 225 degrees Celsius (437 degrees Fahrenheit) for 45 minutes.
(Cover with aluminium folie for the first 35 minutes and then remove for the last 10 minutes to get a golden brown colour.)
Jansson's Temptation is a great as a side dish for a Christmas buffet (smörgåsbord) or main dish with sausage or a cold slice of Christmas ham, a tossed sallad and a glass of beer for a midnight snack on New Year's Eve.
Try it ahead of time first, if you have never made this or even tasted it. Not everybody outside of Sweden likes it. But please follow the recipe before you start experimenting. Do not add extra salt or peppar. The cream, onions and anchovies are the only seasonings you need.
Ann's Snap Edit & Scrap
Alterity Button Jewelry
To visit other posts about the letter T, please go to this site or click on the image below:


Dining & drinking: Kaikoura, New Zealand.
Kaikoura, being an important fishing port, is a Mecca for seafood lovers with ample fresh delicacies for all. Local specialties include Groper, Cod, Mussels, Paua and the town's namesake, Crayfish. Other delights such as oysters, scallops and Whitebait are available in season.
For those that are unable to catch their own or just don't want to spend time cooking while on holiday there are Take away bars, Cafes & Restaurants, Hotels and Lodges offering a wide range of Seafood meals. Eating places are available to satisfy anyone's appetite with food to suit all tastes. They range from casual to near formal, from fast foods to organically grown health foods, from just a "nibble" to "banquets". Many of these places are licensed or B.Y.O for these that enjoy a drink with their meal.
Hot bread, Pies, Cakes, Cheese, Honey, Wholemeal flour, Fruit, vegetables, Fresh meats & smallgoods with many excellent Marlborough Wines to wash it all down are produced in the area.
The KAIKOURA SEAFEST
is a unique festival, celebrating
the bounty of the Kaikoura region and is held annually on the first Saturday
of October. It offers an opportunity
to sample an extravaganza of food and beverages from all over the region.
This is an event not to be missed!
HOME - INTRODUCTION - HISTORY - ACCESS
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& CRAFTS - FOOD
& DRINK - WILDLIFE
REAL ESTATE -BUSINESS & INVESTMENT - PHOTOLIBRARY - DIRECTORY


Welcome back, Matchbox readers!
This week, Emma and Alia discuss the hard-hitting, thought-provoking topics. You know, the ones that can pull apart friendships and make you want to bang your head against a wall. The ones that pit parent against child and Twitter user against Twitter user. We’re keeping this introduction short because we know how impatient you are to learn about our worldviews.
Does anyone even care about what we think? Do we have anything meaningful to add to this social discourse? Well, objectively, yes, but here are our responses if you’d like to decide for yourself!
Does pineapple belong on pizza?
Emma: Yes, it absolutely does. I don’t know what to tell you other than it just works.
Alia: I honestly don’t understand why this is so controversial. Do people cringe at the idea of pairing fruit with meat? Or fruit with carbs? Are these the same people who order a burger, fries, and a milkshake and consume them all as one food item? No further comments.
Is a hot dog a sandwich?
Emma: I consider a sandwich to be two individual pieces of bread containing one or more other ingredients in between. Since, for the most part, the bread in a hot dog is one piece of bread that has been partially split, I would associate it more with a wrap. But, I’ve never seen anyone call a hot dog a wrap so maybe that’s too unpopular of a categorization.
Alia: My commitment to contributing research-based opinions led me to the only appropriate source of information about the etymology of this tasty meal: the Oxford English Dictionary. Although, according to them, a sandwich is not a meal. Instead, it is “[a]n article of food for a light meal or snack, composed of two thin slices of bread, usually buttered, with a savoury (originally spec. meat, esp. beef or ham) or other filling… Occasionally with only one slice of bread, as in open sandwich or open-faced sandwich, or with biscuits, sliced buns, or cake” (OED). I don’t know what to say about this “cake sandwich.” Maybe it is something akin to Rachel Green’s famous trifle? I don’t really eat hot dogs, but I think that the OED would probably view the sandwiches in this country as a monstrosity, while hot dogs as definitely more of a “light meal or snack.”
“Who gives a f*ck about an Oxford comma?” –Vampire Weekend
Emma: I had a really great English teacher in seventh grade and she taught my class to always use the Oxford comma, so that’s what I’ve continued to do since then and I’ve never looked back.
Alia: I do. As a friend once put it, “How is anyone supposed to understand my writing without them?”
Is cereal soup?
Emma: If you take into consideration that soup is prepared by cooking ingredients in liquid, I wouldn’t consider cereal to be soup.
Alia: Back to my friend OED: “Soup, n. A liquid food prepared by boiling, usually consisting of an extract of meat with other ingredients and seasoning.” Hi, would you like some chicken with your Fruit Loops?
When do you wet your toothbrush?
Emma: I personally wet my toothbrush before and after I put my toothpaste on it; that’s just how I’ve done it since it was a kid and I’ve convinced myself it helps the toothpaste foam up.
Alia: Toothpaste, then water.
Do you refrigerate ketchup?
Emma: I don’t like ketchup so I never buy it, but I do prefer when condiments are cold because they can cool down hot food.
Alia: When opened, yes? It has pureed tomato, which, in theory, should be refrigerated? Although, those ketchup bottles in restaurants sit out all of the time. Are they ever washed? I wonder if there are remnants of, like, ten-year-old ketchup in those things. Think about that post-Covid. Yum.
Is brunch overrated?
Emma: Not at all. Brunch is a time when you can indulge in more elaborate breakfast food and I’ve never gotten tired of it.
Alia: Yes. Y E S.
Coke or Pepsi?
Emma: This is a very easy question for me, as I grew up drinking Pepsi. I haven’t drank either in a while, but Pepsi tastes a little sweeter to me, which is why I prefer it.
Alia: I was never a fan of either–lemon Fanta was always my sweet drink of choice. But it’s manufactured by Coca-Cola, so maybe it can just be a proxy here.
Sock-shoe-sock-shoe or sock-sock-shoe-shoe?
Emma: Sock-sock-shoe-shoe. I don’t think I’ve ever considered putting on a sock then a shoe on one foot before moving on to the other.
Alia: I’d like to meet someone who does the sock-shoe-sock-shoe thing. They would probably have a lot to say about this.
That’s all for this post, but we would love to hear where you stand on these issues. Please, tag us @matchboxmagazine in your Instagram responses.
See you next week!


Coconut cream poke cake with pudding
It’s then topped with whipped cream, and sprinkled with toasted coconut cream poke cake with pudding coconut. Combine ingredients for cream and set aside Instructions. wild wild west hotel casino las vegas It’s a boxed white cake mix, then you poke holes all around it, pour the cream of coconut on top of the cake so it seeps in the holes and soaks right in. Stir in vanilla extract, then pour batter into greased baking dish and place in oven. I first fell in love with this. Bring to full rolling boil on medium heat, stirring constantly.
Triple Coconut Poke Cake is a coconut cake, drenched in coconut cream pudding and topped with a coconut whipped cream. Remove the cake from the oven and poke holes evenly with the back of a wooden spoon. Combine dry pudding mixes and sugar in medium saucepan. Preheat oven to 350 degree F. Add butter. Spray a glass 13x9 baking dish with baking spray. coconut cream poke cake with pudding Make the pudding: Directions: In a nonstick 1-quart saucepan, combine catalonia bavaro beach golf and casino punta cana république dominicaine 3/4 cup sugar, coconut milk, and 1 cup milk. Since I believe most cakes look naked with a topping, I chose to sprinkle this with cake with toasted coconut. 3.
Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon. Refrigerate 2 hours..In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes. Set aside. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary Poke holes about 1 inch apart in the top coconut cream poke cake with pudding of the hot cake with the end of a wooden spoon then slowly spoon the condensed milk mixture over the top. A super simple vanilla cake is filled with a coconut cream pudding and crushed pineapple then chilled. Pour over cake.
Cool cake completely on a wire rack. Scald mixture Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans. Frosted with whipped topping and sprinkled with toasted macadamia nuts it packs a tropical vibe that dessert fans will love Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. coconut extract, coconut, coconut extract, milk, pudding, oil and 5 more Christmas Coconut Poke Cake Mostly Homemade Mom oil, frosting, water, milk, coconut, candies, cake mix, egg whites and 1 more. Refrigerate at least 4 hours before serving This Hawaiian Pineapple Coconut Poke Cake is like a dessert stay-cation. Frost cooled cake with the coconut cream poke cake with pudding Cool Whip; then sprinkle the coconut over the top.
Bake coconut cream poke cake with pudding for 30-32 minutes, or until golden brown and cooked through This coconut cream poke cake is so simple. In a large bowl, whisk cake mix with 1/2 cup coconut cream, water, vegetable oil and eggs. Gradually stir in milk until blended. The coconut cake is a simple vanilla cake mix, with a touch of coconut extract. 2. Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
It’s the perfect way to have one coconut cream poke cake with pudding final taste of summer! Pour into a greased 13 x 9 pan and bake for 30 minutes or until a toothpick comes out clean in the center. In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened.
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The Dinner Disaster
In response to an interview question regarding her simple cooking style, Ina Garten (my personal cooking guru – you will never, ever go wrong using one of her recipes) shared some marriage advice that she saw in a bridal magazine when she was first married. The article explained that if a wife were to spend all day preparing a meal for her husband, he couldn’t possibly appreciate it enough. Ina added that it would not be the fault of the husband, but of the wife. Unfortunately, I learned this lesson the hard way…
I had cooked for Mr. B throughout our courtship. After we got married I thought I needed to up my game in the cooking department. I was a WIFE now and in order to be a good one there must be some new, elaborate level of cooking to be done, right? Wifely Cooking – not just girlfriend or fiancé cooking. I decided that was the level I now needed to operate on.
So, early on in our marriage I set out to make braciola. Braciola is an Italian-American dish that involves a large, thin piece of beef rolled around a stuffing consisting of sautéed onions, garlic, breadcrumbs, and fresh herbs, which is then braised in a tomato and wine sauce. he result is a very tender, flavorful dish that also looks beautiful when sliced and served. Or so I had heard.
I was giddy with anticipation at the prospect of Mr. B coming home and being blown away by the meal and my new wifely cooking skills. I have always been a decent cook, thanks to an Italian mother and grandmother, but this would be on a whole new level: the wifely level. Mr. B would swoon at first bite and declare his decision to marry me the best one any man had ever made. Instead, it went something like this…
The Moment of Truth
We sat down for dinner and I took my first bite. In an instant I knew the meal was a disaster. The meat was tough and dry and all of the flavor had cooked off hours before. I was so disappointed. I had spent six hours in the kitchen that day making what was supposed to be the pinnacle of all wifely meals. Maybe he wouldn’t notice. Panic set in. And off I went. I started firing questions at him – What do you think? Do you like it? Is it too dry? – as if he was eating a different meal than mine and his would be delicious. He told me it was good (he may as well have said fine), agreed it was a bit dry, but overall very nice and thanked me for making it for him. Well, that just set me off. Didn’t he realize I had spent all day preparing this meal and it was not supposed to taste like this? Didn’t he know that he was supposed to be jumping up and down with enthusiasm, declaring it the best meal ever and me the queen of domesticity? The poor guy couldn’t win. And neither could I.
Find Your Sweet Spot
No one wants to have to spend all day in the kitchen in order to turn out a good meal (or a bad one). Instead, every home chef wants to find her sweet spot: that perfect balance of time, effort, and skill that results in a delicious meal for her family and a happy – not haggard – cook.
In this series we will talk about where to invest time in the kitchen, where it is okay to take short cuts, and how to organize it all (both the time and the resources) to make the kitchen and dinner table the kind of place it should be – a relaxing, comforting, and nourishing one.


Our chefs headed by Chef John Doe cook with love with the freshest and highest quality ingredients mostly from our farm.
Come and taste our cuisine!
If you want to pre-book your table, you can use our amazing online booking form and we will prepare your table for your visit.
We look forward to seeing you!
Try wonderful wines from our own production, stored in our basements and archives.
Certainly won't regret.
We're looking forward to your visit.
Every year we organize a number of exceptional events such as tastings, gourmet special days or music productions and festivals.
Come and have fun.


Canine food allergies are common in dogs, however, are sometimes confused with canine food intolerance.
Food allergies are when the body’s immune system mistakenly goes into attack mode against a certain type of food.
Food intolerance comes from digestion problems, for example, lactose intolerance. This is when a dog is unable to digest a particular food.
Dogs can be lactose intolerant to dairy but can also be allergic to dairy which would cause a rash or itchy skin instead of gas and bloating discomfort from food intolerance.
* Dogs may develop food allergies at any age.
* Food allergies can develop after your dog has eaten the same dog food for a lengthy period of time.
* Itchy skin around the face, feet & pads, ears, armpits, and rear end which cause obsessive scratching
* Incessant licking
* Biting at the paws
* Rash on the skin
* Recurring ear infections
Any breed can develop an allergy but the following breeds have been said to be more prone to allergies, however, this is not a proven fact.
* Cocker Spaniels
* German Shepherds
(1) If your dog is showing signs of an allergy, it is not necessarily a canine food allergy as dogs are allergic to many other things and food allergies are third on the list of most common canine allergies.
(2) Check with your vet if you suspect your dog has a food allergy or food intolerance as it is very important to rule out a number of other health issues that could be the problem instead of an allergy or food intolerance. You can then work with your vet to figure out what specific food your dog has an allergy or intolerance towards.
(3) Your vet will most likely recommend a food trial diet for your dog in order to confirm that your dog indeed has a food allergy and what specific food he is allergic to.
* This food trial diet will need to be strictly followed for a minimum of 12 weeks and involves feeding your dog a specific and generally uncommon protein and carbohydrate . These two foods need to be something your dog has never eaten before such as rabbit and potatoes.
* Studies show 12 weeks is needed to accurately assess if your dog is going to have an allergic reaction as any shorter period of time will often not be long enough for a large percentage of dogs.
* During this food trial, your dog must not eat any treats, people food, flavoured medications, garbage or anything else in order for this to be accurate. Keep your dog on leash when outside to keep them from eating something they find outdoors. Also, keep them away when you are eating meals as they can quickly eat any food that drops on the floor.
* If by chance your dog accidentally eats something other than their specific diet foods then write it down to keep track or start the food trial diet from the beginning again.
Blood testing for canine food allergies has not been proven accurate so the best way to find out what food your dog is allergic to is the Food Trial Diet.
The foods that dogs are generally allergic to are the ones most commonly found in dog food.
This is due to the fact that they can become allergic after eating the same food for a long time and generally two or three of the items from the below list is what your dog’s food contains.
* Antihistamines, steroids, and fatty acids will help your dog with his allergy symptoms as a short term solution.
* The most effective treatment as a long term solution of your dog’s food allergy is to simply remove the specific food from their diet and replace it with an alternative food item.
You will have two options to choose from if you remove the specific food from your dog’s diet:
1. You can purchase a dog food made up of specific ingredients that do not include the particular food that your dog is allergic to from your local pet supplies store. (For example, a dog food with the ingredients of rice and rabbit as opposed to beef and wheat.)
2. You can also choose to make your dog homemade dog food with specific ingredients that your dog is not allergic to.
If you choose to prepare your own homemade dog food then you need to make sure that your dog’s food has the right amount of vitamins and minerals. You should contact your veterinarian in regards to this important balance.
Keep in mind that your dog could also develop an allergy to this food eventually if fed the same food for a long period of time.
Canine food allergies are common in dogs but can be dealt with so that your dog can still lead a happy, comfortable and healthy life. However, it is important to diagnose whether it is a food allergy or food intolerance and to find out what food specifically is the allergen. If allergies or intolerances are left untreated, they can cause serious health issues for your dog.


Speaking with Kacy from #fruitbaskets.net.au, we discovered that all fruit is not created equal and that there is still good reason to buy your fruit according to what is in season. Put simply, in season #freshfruit is most affordable, let alone being more flavoursome, more nutrient rich and available in abundance.
Kacy is not a big fan of following a recipe to the letter and using for example mango when it is not in season - using a similar type of fruit and adjusting your recipe to accommodate the shift in taste is far more efficient. Always remember to taste your recipe as you are preparing it and as you become familiar with the developing flavours you will also see what works and what can be improved upon.
|Fresh Fruit and Vegetables like this|
|Tomatoes and Beans are awesome fresh as fresh|
So at this time of year it is important to keep in mind that your healthy eating should not diminish through scarcity - on the contrary - there is more fresh fruit available and ready for you right now than ever before. Just be mindful that you order fresh fruit hampers with this in mind! And good luck fighting off the cold this winter!


Monday, June 18, 2012
Time for coffee, restaurant at Kooljaman Resort
when we planned our shopping for the five day trip we had decided we would
have dinner one night at the restaurant. We were not disappointed - the
chef is excellent and we can thoroughly recommend. We also took time out
from relaxing on the beach to have "real" coffee at the open café/restaurant
one morning. The view from the restaurant was really nice and it was a
lovely way to while away an hour or so.
Thought I would share some photos of the wonderful food we enjoyed at the
restaurant - these were the entrees and as the food was so good we each had
three courses! If visiting Cape Leveque it is important to know that no
alcohol is available for sale and therefore must be taken from Broome. The
restaurant allowed BYO.


The Jersey breed originated on the Island of Jersey, located in the English Channel between France and England. The Jersey is one of the oldest dairy breeds, having been cultivated for nearly 600 years. The first Registered Jerseys were imported to America in 1850, but purebred Jersey cows had been imported much earlier. Today, Jerseys are an important part of the dairy industry in the United States and are reported to be the most widely distributed dairy breed in the world.
The ideal Jersey cow
Jerseys are the best choice for sustainable dairying, using an average of 32% less water and 11% less land. Because Jersey dairies use less fossil fuels and have lower waste output, they have a 20% smaller carbon footprint. For more information, see our Sustainability Research page.
Milk produced by Jersey cows tastes great. It has a creamy, smooth and satisfying flavor and contains more protein, calcium, and other vital nutrients than does milk from other dairy breeds (see our Nutrition Information page for test results from individual producers). The Jersey is the most efficient dairy producer in the world, producing more pounds of milk or pounds of cheese per pound of body weight than any other breed. An average Jersey in the United States produces 18 times her body weight in milk each year. The Jersey production champion produced 41 times her body weight in one year: 55,590 lbs. milk containing 1,796 lbs. protein. That is equal to 6,201 lbs. of cheese, enough to make almost 100,000 cheeseburgers.
Jersey calves weigh about 55 pounds when born. The typical weight for mature Jerseys is about 950 pounds for females and 1,500 pounds for males. While they are usually fawn-colored, Jerseys can also have white markings or be almost black. Their noses are black with a white ring above the nose, and their hooves are black. Jerseys reach maturity the earliest of all dairy breeds, are efficient reproducers and have longer productive lives.
Jerseys are adapted to a wide range of climatic and geographical conditions. Herds of Jerseys can be found from Denmark to New Zealand, from Canada to South America, and from South Africa to Japan. An outstanding feature of Jerseys is that they are more tolerant of heat than the larger breeds.
The American Jersey Cattle Association was organized in 1868 to improve and promote the breed of Jersey cattle in the United States. It is located at 6486 E. Main Street in Reynoldsburg, Ohio 43068. For more information, read Why Jerseys, visit the AJCA website, or connect with us on Facebook.


Year 3 baking Tuesday 9th Dec 2014
Warren, Annie, Finley C, Freya R and Ruby S made traditional mince pies today with Anna. Originally they were an oblong shape which resembles Jesus’ cradle. Modern recipes are no longer the same as there were originally 13 ingredients representing Christ and his 12 apostles. Mince pies should only be eaten between Christmas Eve and Twelfth Night and one should be eaten every day of the 12 days of Christmas to bring good luck. I’m afraid we ate the lot today!


Besides some local eateries near Ton Duc Thang University, students can assess one of the convenience stores on the campus.
First and foremost, stopping by the convenience store chain 7 – Eleven is the go-to store for food, snacks, grab-n-go meal, cold beverages, toiletries, and so much more. Generally, open 24 hours a day. In front of the store located under the old dormitory area (dormitory I and H), there is a communal area as well as a full-service café.
Step Up Cafe
Next is a sole convenience store called Step Up Cafe, which is spotted in the new dormitory area (dormitory K and L). Along with the food sections, the 24/24 store displays stationeries that provide you with schooling learning. There is also a shared space in the Step Up Cafe that offers popular beverages like specialty coffee, smoothies, and bubble tea.


“Milk from cows doesn’t figure significantly in any Blue Zones diet except that of some Adventists [in Loma Linda, California],” Buettner says in a blog post. This doesn’t (cheese lovers, I repeat, doesn’t) mean that dairy is totally out of the question. Simply put: It just won’t be coming from cows. Buettner notes that the two most popular types of dairy in the Blue Zones are sheep and goat milk.
Ahead we delve into the benefits of these two kinds of milk with the help of a registered dietitian who lays out why they may be just as good, if not better, than their cow counterpart.
How people in the Blue Zones consume dairy
When researching the dietary habits of some of the longest-living people in the world, Buettner discovered a few similarities among them, one being that folks in these communities tend to consume dairy in very small quantities. This is why the researcher often recommends reducing the monthly intake of dairy for the most part. As a rule of thumb, the longevity expert recommends consuming dairy products no more than a few times weekly.
Now, in terms of how the milk is consumed, Buettner says it typically isn’t straight from a glass. Instead, goat and sheep milk undergo some form of fermentation to form other delicious dairy products. “Interestingly, most goat milk is consumed not as liquid but fermented as yogurt, sour milk, or cheese,” he says. Full-fat, naturally fermented yogurt with no added sugars is especially prominent in the two Mediterranean Blue Zones: Ikaria, Greece and Sardinia, Italy.
But Buettner says he didn’t conclusively determine a direct correlation between eating these two kinds of milk and longevity through his research—or if other factors were at play, such as climbing up and down hilly terrain to retrieve the milk from these animals, that may help further boost signs of healthy aging.
So, how do sheep and goat milk stack up against cow milk?
Lauren Manaker, RDN, LD, a registered dietitian nutritionist based in Charleston, points out that several nutritional differences and similarities arise when comparing the three types of dairy. On the similarities front, she says all are great sources of essential nutrients, including protein, calcium, and vitamins. Additionally, from a nutritional standpoint, Manaker doesn’t find any significant dietary differences between them.
Now, in terms of dissimilarities, the most evident are differences in taste and smell. On its own, goat milk has a sweet and mostly neutral flavor with no strong aftertaste or odor, while sheep milk is also subtly sweet—which is similar to cow’s milk. However, when turned into cheese, you may notice that goat cheese has a tart and tangy flavor with a soft, almost spreadable texture, while sheep cheese is similar in texture but slightly smokier and sweeter in taste. On the other hand, cheeses made from cow’s milk tend to be earthier or nuttier.
Another big difference between the three in question is the ease of digestibility—and switching from cow to sheep and/or goat milk can have some big-time benefits on your gut.
Which type of milk is easiest to digest?
To better understand the “tolerance factor” of these different types of milk, Manaker suggests visualizing them in their cheese form. “Cheeses made from cow’s milk can be firmer than those made from goat and sheep milk,” she says. “This is, in part, a result of the way the curds form during the cheesemaking process when acid is combined with certain proteins found in the milk,” she says.
When we consume milk, our stomach acids react similarly with the milk proteins, meaning that “softer” curds will form when consuming goat milk versus “harder” ones when consuming cow’s milk due to the differences in protein structures. This, in turn, affects how easily it can be digested, Manaker says. (Read: Goat and sheep milk may be easier on the stomach.)
Durae Hardy, the brand manager at Laura Chenel, a premium American goat cheese company, also notes that goat milk is “A2 dominant,” meaning that the protein can be easier to digest due to its amino acid composition. Additionally, she says that yogurts and cheeses made from goat milk can sometimes have lower lactose content than their cow’s milk counterparts. Buettner also points out that goat milk contains lactose, as well as lactase, an enzyme that helps the body digest lactose—which may help make it easier to digest.
That said, those with lactose intolerances should still tread carefully. “Cow’s milk dairy alternatives can still contain lactose,” Manaker says. “The difference lies in the protein structure, which may be why some people tolerate one over the other and why some folks may mistake their difficulty digesting cow’s milk protein for lactose intolerance.”
Either way, she suggests ensuring that the milk or dairy products bought always come from a pasteurized source to reduce the risk of contamination. “The CDC has stated that raw dairy products are 840 times more likely to cause illness than pasteurized dairy products,” she says.
What are some of the best ways to consume goat and sheep milk?
Manaker says there’s a wide variety of sheep and goat milk products that you can incorporate into your diet. “Pasteurized sheep or goat milk isn’t the only way to go,” she explains. “You can also try yogurt, cheese, and even some ice creams, made with these dairy ingredients,” she says. The only thing to keep in mind is that the consistency can vary among them due to differences in their protein structures.
An RD shares the best types of alt-cheeses:


Few things in life bring a smile to your heart like the comforting taste of “Ghar ka Khana” (home-cooked food). It’s a pure source of happiness, especially for those who are far away from the familiar flavors of home. Meet a remarkable woman from Thane who not only understood this sentiment but also turned her passion for cooking into a thriving enterprise called ‘Gharachi Aathvan.’ This extraordinary restaurant is dedicated to serving traditional, homestyle dishes that not only satiate your hunger but also transport you back to the warmth of home.
‘Gharachi Aathvan,’ which translates to “remembering home,” offers a delectable array of authentic, simple delicacies. From vegetarian and non-vegetarian thalis accompanied by freshly made roti, vegetables, dal, and a delightful sweet ending, to standalone dishes like dal khichdi, their menu caters to a wide range of preferences. What sets this eatery apart is its commitment to affordability, with prices ranging from Rs 90 to Rs 180, ensuring that everyone can relish the flavors of home without breaking the bank. This entrepreneurial endeavor has blossomed into a multi-crore business, making her not only a successful businesswoman but also a purveyor of cherished memories through the art of cooking.


“There was a lot of unconditioning that needed to happen,” says 32-year-old Josh Egenolf of WE Farm: The Wayne-Egenolf Farm, stirring locally-sourced cream into his coffee at Trader’s Point Creamery in Zionsville, IN. A much needed caffeine fix-- he’ll round out an especially long week of farming with a few hours of shilling his sustainably-raised meat at the Creamery’s bustling Friday evening farmers market.
“The way dad or grandpa farmed is different. But the way I farm is not unlike the way my great-grandfather farmed. We’re trying to go back and harness that knowledge,” says Egenolf.
Located in eastern Owen County, about a half hour from Bloomington, IN, WE Farm inhabits 150-acres of pasture and forest, raising grass-fed beef, free-range poultry, and woodlot and pasture-raised hogs.
“There’s an information gap,” said Egenolf, “We were looking in books from the ‘50s to figure out how to raise pigs this way. We didn't invent this farm system. It’s proven.”
In addition to Traders Point Creamery’s market, WE Farm sells beef, pork, eggs, and chicken at the Bloomington Farmers Market. Their pastured meat is distributed to Bloomington restaurants including Restaurant Tallent, Upland Brew Pub, Feast, The Rail, and Finch’s Brasserie.
“These days, it’s all about relationship farming,” said Egenolf. “We cultivate these relationships with local chefs, our CSA members, other farmers-- even our butcher.”
Words by Kate Franzman. Find her online here.


ProfilePrint secures Series A Funding led by Oriza Greenwillow Technology Fund
Singapore-based A.I.-powered food fingerprint platform, ProfilePrint has announced today (article date 15 Feb 2022) that it has raised its Series A funding round, with Oriza Greenwillow Technology Fund leading the investment round alongside co-investors from some of the world’s largest food ingredient conglomerates, Louis Dreyfus Company (Netherlands), Olam Food Ingredients (ofi – an operating group of Olam International Limited, Singapore), Sucafina (Switzerland), a Southeast Asian agrifood conglomerate (Indonesia) as well as institutional venture capital fund Real Tech Global Fund (Japan).
With this funding round completed, the company plans to use the proceeds to expand the team, invest in R&D to meet the growing demand for its services, and ramp up its international expansion. “With some of the world’s largest food ingredient conglomerates as strategic investors holding equal shares, we are now able to leverage their extensive networks to widen and deepen our product offering, while ensuring that we maintain our neutrality with the common vision to establish ProfilePrint as the industry’s digital standard for food ingredients globally,” said ProfilePrint Founder & CEO, Mr. Alan Lai.
Transforming Food Supply Chain Authentication
ProfilePrint was developed to address the fragmented food ingredient industry’s challenges of rampant adulteration, quality inconsistencies and taste inaccuracies. The company makes use of its portable ProfilePrint Analyzers to capture data rich chemical signatures in a single scan and combines the data with its patented A.I. fingerprint technology to rapidly predict the quality and profile of a food sample within seconds. By synthesising complex interrelated parameters and sensory data into a single digital fingerprint, ProfilePrint’s technology enables users to build more intelligent and resilient supply chains through the following use cases:
- Procurement: ProfilePrint’s digital fingerprints serves as an unbiased, third-party standard that empowers buyers and sellers to assess food ingredients and ascertain product quality rapidly between farmers, food ingredient suppliers, and buyer accurately and consistently.
- Incoming Product Checks: With just 5g of the sample, the ProfilePrint Analyzer is able to provide a comprehensive, rapid and non-destructive assessment for buyers and sellers for incoming ingredients to quickly uncover fluctuations in the consistency of incoming ingredients.
- Quality Control: Making use of the ProfilePrint Hub, users without prior technical training can self-create A.I. models by uploading pass / fail specimens onto the platform and training the data in a rapid and cost-effective manner. Production managers can then perform quality control checks on completed products using the rapid fingerprint scanning technology.
- Product Development: The ProfilePrint platform can further be used to build customized A.I. models to predict quality profiles or sensory parameters of unknown samples for profile prediction and blend recommendations, shortening product development cycles for new products.
Disrupting the Traditional Coffee Grading Sector
ProfilePrint first unveiled its A.I. fingerprint prediction technology in June 2021 at the Singapore Coffee Association auction, traditionally held in person but brought online due to the pandemic. As brewing and sending samples to the few thousand buyers participating from all around the world was practically impossible, ProfilePrint was commissioned as the neutral technology partner, to predict the Q-grading score, taste parameters as well as key attributes such as moisture and density for all the auctioned coffee beans.
Today, ProfilePrint Hub uses AI models trained by professional Q-Graders to ascertain the grade and quality of green coffee beans. With just a 50g of coffee bean samples, ProfilePrint can generate a digital report inclusive of cupping scores and other sensory perimeters. The solution serves as an unbiased, low-cost and highly effective digital grading system available for any user of the platform, including independent farmers and traders.
Beyond Coffee, ProfilePrint’s technology can be applied across multiple verticals of food ingredients in different form factors, such as tea, herbs and spices, food additives, and juices. This sets the company in a prime position to disrupt more food verticals, with the eventually the entire food and beverage industry.
Oriza Greenwillow Technology is excited to be a part of ProfilePrint’s next phase of growth. Dr. Mun Yew WONG, Managing Partner at Oriza Greenwillow commented, “It is our privilege to lead ProfilePrint’s Series A round, and to work alongside their leadership team comprising inspiring founders and leading scientists with proven track record. ProfilePrint’s ability to bring together the giants of the food industry to collaborate on establishing a global digital standard for measuring food quality is a significant milestone in their transformation journey.”


Since I bought this machine, my kids have asked me for a bubble waffle at least once a week. They love them plain with maple syrup for breakfast and with fruit in the afternoon. On special occasions, they enjoy them as a dessert or afternoon treat, with nutella, strawberries and ice cream.
I generally use regular pancake mix. Recently I have been using the Walmart brand only because given our current situation (Covid-19 isolation), they are the only ones available.
I can honestly say they are addictive though. My favorite is the banana split and unfortunately I don’t leave one bit on the plate. Diet is going well, as you can see.
One thing that makes a major difference, is real maple syrup versus “pancake syrup”. My favorite maple syrup is this Organic Vermont Maple Syrup. Not the most affordable, but you won’t regret it.
Surprise your kids, friends and family with one of these for breakfast or dessert. Or simply by one for yourself. Take a picture and tag me on Instagram so I can share 🙂


Food glorious food! I do love a good meal out with family and friends. I actually get asked about places to eat quite often either in the North East of England or when I travel. There is so much choice in Newcastle-Upon-Tyne and now that Restaurant Week has hit, its time to explore new places!
In previous years, I have tried one new restaurant each time Restaurant Week has come around but this year is different. I decided to get out there and check out places I haven’t been before. I wanted a good variety so I have chosen English/Mediterranean, Indian, Thai, vegan and a gin place (with food!) that I didn’t know existed. I will be out for five nights; Monday to Friday and will review each one.
Last year I tried the Botanist and really enjoyed the meal and drinks. The atmosphere is really nice and I have been back since.
The year before, I tried out Pleased To Meet You. I’d been for drinks to their bar and loved it but I’d never had any food. I wasn’t sure what to expect but I was pleasantly surprised by the food and the value for money was great.
The deals, for me, make Restaurant Week affordable and encourage people to get out and try new things. You can get £10 or £15 deals in most of the 90 restaurants listed. It is a great excuse to book a table and try something new. Even an old favourite at half the price is worth it!
I will let you know what the five restaurants are like and would love to hear from you about your experiences.
Are you going to any restaurants in Newcastle from 8th to 14th August?


Fresh Tex is a trusted produce Wholesaler. We provide a high level of customer service and deliver a wide range of produce to meet our clients’ needs.
Fresh Tex carries fresh broccoli with thick, edible stems and clusters of delicious flower heads that turn bright green when cooked. Our broccoli is both tasty and nutritious.
Fresh Tex carries juicy Persian Limes year round and can pack them in a 40# or 10# box depending on your preference. The 10# is available in both place or loose pack.
We proudly offer papayas on a year-round program from the traditional Maradol to our exclusive Sensation Papaya with its sweeter taste, seductive aroma and longer shelf life.
This chili pepper is a smaller version of the jalapeno. Approximately 1 to 4 inches on average, you are likely to find them in a vibrant green color.
Fresh Tex carries a PLU sticker variety of mangos to suit your pallet. We offer Ataulfo, Tommy, Haden, and Kent Mangos, each variety is grown and shipped to us directly from Mexico.
From seed to table, we heed product quality. Conscientiously partnering with growers who manifest integrity in their harvest – commits us to furnishing the finest grade of fruits and vegetables.
Our products are procured from the most reputable certified growers producing high-grade produce. When it comes to producing the freshest food, you can count on us to deliver excellence every time.
Safety & Quality
Our facilities are specifically designed to support cold chain integrity. All of our products are graded for quality and sustainability to guarantee that you will receive fresh and healthful fruits and vegetables.


Local food tastes best... Discover the restaurants in Petworth
Taste of Petworth offers you an opportunity to try the menu at local Petworth area restaurants and discover your new favorite cuisine!
Get ready for delectable dishes from Cinder BBQ, Homestead Food & Bev, Illusion Bar And Lounge Dc, Lawrence's Petworth Carryout & Catering, Oohhs & Aahhs Soul Food, Pantry - Thai Bistro & Sushi, and Salt and Pepper Grill.
Tickets are $2 each and can be used to buy food from any table at the Tasting. (Tickets are available at the Taste of Petworth welcome tent the day of the Festival.)
A great discount, too!
With your ticket purchase, you'll receive a coupon for 15% off at any participating restaurant on a future visit.
Taste of Petworth will run all day during Celebrate Petworth and offers you the opportunity to sample a range of delectable dishes from Petworth-area restaurants and to mingle with neighbors al fresco.


Island’s Bounty Farm is a small family owned and operated natural farm located in beautiful Ladysmith, Vancouver Island.
Our philosophy is to improve the soil and the natural habitat. Our family wants to make as little impact as we can on the environment. We produce all natural, healthy, flavourful fruits and veggies for our customers.
Why choose all natural?
We believe it is better to be safe than sorry, especially when it comes to chemicals on our produce. As all natural farmer’s we are much happier to be working pesticide FREE!
Buy local and reduce your carbon footprint!


It’s another Tuesday, friends!
Hah, I don’t expect anyone to know about what Tuesdays mean to me. But I might as well share.
Tuesday is my favourite day of the week because that’s when I get to see my favourite person! So it’s probably been a year now, and you best believe I’ve been spending all those Tuesdays with Elcar. Due to his busy work schedule and my school, we made a pact to set aside one day of the week, dedicated to one another. Just to make sure that if we both get too busy, we at least get a full day together once a week.
We obviously still see each other other times during the week, but Tuesdays are a little more special. That’s our day. And it’s going to stick forever.
When we started this Tuesday thing, we thought it would be a fun idea to try a new restaurant every Tuesday. That, of course, didn’t pull through because when the cravings kick in, we always end up at the same old places and sometimes, we’re just too lazy to go out.
This Tuesday we decided to both try Ben & Florentine. A breakfast and lunch place that serves delicious food at a really reasonable price.
Elcar and I love our breakfast food, and I think it’s safe to say that this one won our hearts.
Other than the hefty portions– it is pretty cheap! Compared to other restaurants who serve the same tasty breakfast food, like Stella’s.
Service was very fast as well. We were seated upon arrival, was served our drinks, then the food came not long after.
They offer a myriad of choices for breakfast and lunch– and if you’re a breakfast food kind of person, you’ll love it! I’m already itching to come back to try all the mouthwatering food they have on the menu (if only it wasn’t in the South… sigh, struggles of living up North). Not to mention, their smoothies! They come in cute little mason jars, but we took ours for to go. Elcar and I both got one called Summer Delight, I believe? And it was a green smoothie, with spinach, mango, strawberries(i think) and pineapple juice. I could be wrong, my memory isn’t too good, but it sure was delishhh!
Anyway, enough of me talking! I’ll let the photos do the talking now 😉
Say hi to my stubby little fingers!
Elcar opted for the tea. He was feeling a little sick 🙁
You guessed it! I ordered Chicken and Waffles, and chose honey over hollandaise sauce. I already had my mind set to chicken and waffles just by looking at photos from Instagram. My two favourites, waffles aaaand chicken, ahhh *drools* I mean, three favourites! There sure is bacon underneath that chicken!
Elcar got this… I forgot what it’s called. But it’s basically a pancake clubhouse! With some cheese, bacon and egg. Holy Canoli, it was delicious as well. I honestly would’ve gotten this– but the chicken and waffles was love at first sight. If you’ve ever been to Kawaii Crepe, this reminds me of the Bacon Me Crazy crepe they have! The pancakes are pretty thin, which is perfect– it doesn’t become too overwhelming in your mouth.
My lawd, look at all that deliciousness. (Credits to Elcar for the idea of pouring the syrup. Looks bomb.)
Do you love food as much as I do? Leave me a comment and let me know if you want more food posts!