General Motors diet plan often referred as GM Diet Plan was initiated by General Motors Corporation, with an objective to integrate and maintain the healthy life of GM employees. The diet plan started with General Motors Corporation employee soon became a world popular diet plan which was adopted by people across the world. The 7 day diet plan is based on the intake of specified food items which includes raw materials such as vegetables, fruits, juice, lean meat and avoid the intake of any dairy products. The popularity of this diet program is its fast weight reducing technique in a span of a week.
Unlike other dieting program which reduces body fat up to 10 pounds in seven days, GM motors diet has shown some significant result of losing 12-14 lbs fat in the same period. Many people who are yet to follow this diet plan may not be very sure about the effectiveness and the outcome of following GM diet. According to the survey by some of the well known diet researchers, GM diet plan has been proved to be the safest and the most preferred dieting plan among individual. Though there are certain effects, which a GM diet follower may experience during the first few days of his diet plan. However after few days a person will experience a soothing effect of this diet plan.
Why GM diet plan?
GM diet plan is a unique and most accepted dietary technique with effective and faster result. An individual may lose 8-10 kg of body fat by strictly following this dietary program . Since it is a short term diet plan, it is easy to follow and improve your lifestyle. Designed by GM corporation with an objective to help their mid-aged employees to slim their body for a healthy life after retirement, the plan became world popular due to its drastic result.
A seven day – Diet plan:
GM diet plan works on seven day dieting program. An individual interested to lose weight through this plan should follow strict dieting technique for a week. The follower needs to control his food intake and should do 10 minutes regular exercise for the effective outcome of this diet plan. The GM diet is divided into seven days, which requires the intake of specified meal for each day. A person starts the diet with the intake of green vegetables, fruits and lean meat to detoxify his body thereby showing some effective result in less time. Water intake is an important aspect of this dieting technique, and a follower of this diet plan is strictly advised to consume at least 10 glass of water every day.
Benefits of GM diet plan:
GM diet plan has been very effective for people who were suffering from various diseases (arthritis,hypertension etc) due to their overweight. This diet plan has helped them to reduce a huge mass of their body fat in less time thereby making them more healthy and fit.
1. It helps to detoxify the body from harmful chemical thereby cleaning the entire body and preparing it for a healthy dietary technique.
2. An individual may lose 8-10 kg of body fat in seven days
3. An easy way to maintain a slim and perfect body figure
4. Enhances the glow and beauty of your skin and gives you a toned muscle
5. Beneficial for people of all ages
Side-effects of GM diet plan:
A new follower of GM diet may experience hunger, weakness and sweating in first few days of his dieting program. He may experience body pain, heat, and increase in metabolic rate which can be reducing by regular intake of water. A person on GM diet plan should drinks lots of water so that he can maintain the required energy level of his body and keep himself hydrated throughout the program. Less consumption of water may result in weakness and other health issues. After few days of the diet program, the body of the individual gets accustomed to the dietary plan and works in accordance to the dieting technique.
Who can follow GM diet plan:
Any individual who wants to lose excess weight can follow GM diet plan; however, the diet plan should be avoided by any pregnant women. A person should follow this programme once in a month to maintain a healthy lifestyle. Also, people suffering from Hypertension, diabetes, or any heart related problems should not go for this diet plan. GM diet is very effective if followed properly and strictly.
Some common tips for a healthy life:
A healthy life lives in a healthy body, and one should take care of his body and health at every stage of his life. The most crucial factor behind an unhealthy lifestyle is the body weight which can cause various problems and health disease. Many severe health issues can be easily avoided with the proper maintenance of body weight. Diseases like joint pain, arthritis can be controlled by maintain a proper body mass proportion. Some common tips that one can follow to maintain a proper and healthy body are:
- Regular exercise for 30-45 minutes every day is a great way maintaining a healthy and fit life.The exercise can be done through Yoga, Gym, aerobics or even a 35 minute walk is sufficient to reenergize your body.
- Intake of sufficient amount of water. One should drink 3-4 liters water in a day as it is a good way of eliminating harmful chemicals from your body
- Avoid any oily or junk food. Sweet, Chips, fat based food products, should be avoided in your daily food intake. This can be very effective in losing weight and can make a huge difference in your lifestyle.
If you want to lose weight and maintain a healthy and happy life, then all you need to do is to follow the GM diet which is a proven fast weight reducing program and take few precautions as suggested above.You can easily achieve your goal with GM dietary technique and will feel the difference in a week time. Enjoy a healthy life with GM diet and make your life happy and beautiful.


EST. 2021 – SONOMA CO.
We deliver high quality charcuterie to the people by teaming up with ranchers and farmers who believe in sustainable and regenerative practices. Setting Woodlands Charcuterie apart with culinary finesse as well as professional and ethical business practices.
Our meat mailing list has information on the weekly menu, where to find us, special events, holidays and other information about the business.
Our charcuterie company can be found at the farmers markets in Sonoma and Napa County. We don’t stop there, you can find us at local breweries, wineries and events doing pop-ups centered around custom charcuterie. We also provide catering and private dinners with our carefully curated meats and goods.
We only us the best quality meats/produce we can find, where farmers take of their animals, eco system and staff.
Contact us for any inquiry or questions about our company. Thank you!


I’ve been going a little crazy with the apples. The two young trees in our small city garden (a Bramley, because you have to, and a James Grieve) are bent low with fruit. Friends arrive from the country, or from their own corners of the city, with more bags of apples. The whole house smells of them.
I’ve juiced them and stirred them into cakes and puddings. At night, I let the dog out, turn on the dishwasher, lock up the house and spoon another batch of cooked apples into their muslin hammocks so they can drip drip drip their juice into bowls, to be made into herb jellies in the morning.
Friends arrive with apples.
And twice now, I’ve made this pie. It comes from TheSilver Palate Cookbook, an enormous favourite of mine, picked up on a trip to America in the 80s and now falling apart from decades of love and overuse.
I’m terribly keen on the cosy look of lattice-topped pie, something that would look good cooling on Laura Ingalls’ window sill in Walnut Grove. I could try and tell you how to do it here, but it would go on for ages and we might fall out. What you need is something from YouTube like this (if only for the use of the word ‘cattywampus’ at 8.05). For happiness, try to banish from the kitchen anyone who might be inclined to chip in with ‘You’re doing it wrong!’ at any stage.
Silver Palate Sour-Cream Apple Pie
Making the lattice.
This makes a deep pie with a tender crust - as it cooks, the topping bubbles and melts into caramelised lusciousness under the pretty lattice. Serve it warm or at room temperature with thick cream, clotted cream or good vanilla ice cream.
I’ve metric’d the ingredients here, because we’re not actually in Walnut Grove, and I link here to the method from epicurious. I used a mixture of James Grieve apples and Cox’s Orange Pippins – you don’t really want the fluffiness of Bramleys here. I like to toast the walnuts very lightly in the oven before mixing them into the topping, about 5-6 minutes on an oven tray at 180°C/160°C Fan/Gas 4 should do it.
For the crust:320g plain flour
60g caster sugar
¾ tsp salt
¾ tsp ground cinnamon
90g butter, chilled and cut into small cubes
90g lard, chilled and cut into small cubes
4-6 tbsps chilled apple juice or water
5-7 tart apples
160ml sour cream
75g caster sugar or vanilla sugar
1 egg, lightly beaten
¼ tsp salt
1 tsp vanilla extract
3 tbsp plain flour
For the topping:3 tbsps light muscovado sugar
3 tbsps granulated or demerara sugar
1 tsp ground cinnamon
120g shelled walnuts (see note in introduction), roughly chopped
Filling the pie.


Naga Thai, established in 2006, is among the most prominent Thai restaurants in Marbella. Its exceptional menu celebrates authentic Thai cuisine with contemporary Asian influences. With the assistance of a dedicated team of passionate staff, Naga Thai has gained a reputation for its exceptional and modern Thai cuisine, which is expertly prepared using traditional techniques and the freshest seasonal ingredients.
Only the finest seasonal ingredients
Thai classics expertly prepared
With contemporary Asian influences
We are thrilled to announce the launch of our takeaway service, bringing a selection of our delectable dishes to the comfort of your own home or on-the-go. Our menu features authentic Thai street food classics as well as popular dishes from our in-house menu. We take pride in serving the best of Thailand’s street food, and our corner in Marbella is no exception. Treat yourself to Thai classics, or share an authentic Thai feast with your friends & family.


Welcome to Coffee Corner Legian Bali
Established in 2010, Coffee Corner was the first Australian/Western-style coffee shop to open in the Legian area of Bali. After 20 years of holidaying in Bali without developing a taste for Bali Kopi, the founders decided that an Australian-style coffee shop was a necessity in Legian. Even after 13 years, Coffee Corner, with the same owners and high standards of quality food, drinks, and service, remains a popular choice..
Best Team Of Coffee Corner
Logan Says :
7 out of 5 stars. The staff here is so warm and welcoming and made me feel like a part of their family. Their cheerfulness is contagious.
I came here every morning during my 9-day stay in Legian (I tried a couple other places nearby, but this was the clear winner). Its counter service, so you're not dependent on someone to come take your order, which is really nice in a place where everything is full table service. The coffee and food are very good and reasonably priced.
Definitely definitely try the tuturuga. I ate this several days in a row, sometimes ordering a double portion. My only suggestion for the cafe would be to offer a large size for bigger appetites :)
You can't go wrong here. Highly recommend.


Behold Vape Crusaders! Made in America, this range of liquid is sure to satisfy flavour and cloud chasers alike.
Blueberry cheesecake with lemon Graham cracker crust, and a cream cheese whip topping in an amazing eliquid
A strawberry cheesecake, with a graham cracker crust, cream cheese frosting and finished with a layer of crushed butter pecans.
New York Cheesecake:
A New York style cheesecake with a graham cracker crust and finishes with a peppermint cream cheese frosting
A Slice of Pumpkin Spice vape heaven! November is a pumpkin cheesecake with Graham cracker pie crust, spices, and a cream cheese whip topping.
Found art in the process of nailing this fruity candy classic. Inspired by a red bag of Skittles, it tastes as delicious as pulling a handful of random flavors out and popping them in your mouth.
Inspired by rainbow cereal, we could not rest until we created the most spot on combination of fruit flavors to re-create our favorite breakfast.
A premium tobacco cigar flavor with infused with subtle notes of bourbon whiskey and sweet caramel.
A complex base of creams swirled around fresh Blueberries and Strawberries with a sugary ending that will leave your mouth watering.
A complex fruit and tea combination on ice! A Sweet Fruit Tea on ice, reminiscent of those 99cent teas is recreated perfectly in the Onoki Ice flavor of Vape Crusaders. This amazingly complex fruit combination mixed with tea with a touch of ice is a crowd pleaser.
A complex fruit and tea combination. A Sweet Fruit Tea reminiscent of those 99cent teas is recreated perfectly in the Onoki flavor of Vape Crusaders. This amazingly complex fruit combination mixed with tea is a crowd pleaser


OMG you guys. This recipe is adapted from Tasty.co and we didn’t change much!
You know when you have a recipe saved that looks SOOOOO delicious, but it a little bit time consuming and gets put on the back burner weekend after weekend?….#momlife.
Well this weekend, Jeff described something he was thinking of making, and it kinda meshed with this recipe, that I’ve had a photo of forever. So in my love to watch Jeff cook fashion, I described this amazing dish to him, knowing he’d love it, and make it for all three of US, while I watched and drank wine…Muahahahahaha
Here’s a photo of Haley keeping the cook hydrated..Oh yeah, and it’s Pyjama day at school tomorrow, but Haley wanted to turn it into a night before slumber party as well. There were supposed to be movie snacks with Beauty and the beast, but we were all too full 🙂
If you are a visual person, I put together the clips of my Instagram story, however, some photo’s weren’t taken, so make sure you follow the recipe.
WARNING: If you are lactose intolerant, don’t even think about it…there are 4 cups of Cheese in this bad boy!
for 8 servings (The three of us finished most of this! FYI)
- 6 potatoes, peeled
- 2 cups (220 g) grated parmesan cheese, divided
- 3 teaspoons salt, divided
- 4 tablespoons olive oil, divided
- 1 sweet onion, diced
- 1 lb (455 g) ground beef
- 14 ½ oz (410 g) diced tomato, 1 can, drained
- 4 tablespoons fresh parsley, chopped, divided
- 1 teaspoon (2 g) paprika
- ½ teaspoon pepper
- 6 cups (240 g) spinach
- 2 cloves garlic, minced
- 1 cup (250 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta. Set aside.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
Make sure to drain as much liquid out of the Ricotta and the tomatoes, so that it keeps it’s shape while it’s baking. Light ricotta will be a lot dryer!
We roasted a full chicken and removed the meat for the filling instead of using ground beef, but that’s just because we had steak the night before, I’m sure it would be just as good!
We also added black beans, just because we love them
AND we used purple potatoes, just because they are so pretty!
Definitely use all the seasoning that they suggest! 🙂
Seriously try this, and let me know what you think! We loved it and will definitely be making it again with new flavor profiles, like Mexican, Greek or Indian! 🙂 MMMMMmmmmm


So, you’ve been craving some fried food but are worried about how it will affect your skin. We all know greasy foods aren’t good for our waistline, so should we worry about the effects of grease on our appearance? The answer is yes! Grease clogs pores and causes acne. Luckily there’s a way to get that fried taste without compromising your skin: try baking with bacon fat or lard instead of vegetable oil. Baking with these fats will give you the same crispy texture as frying without negative side effects.
Greasy fried food is a guilty pleasure for many people, but it can adversely affect your skin. A study from the University of California has found that greasy fried foods, such as french fries and chicken nuggets increase acne breakouts by 65%. In addition, the grease clogs pores and causes bacteria to grow.
Even worse, when you wash these oils off your hands or face with soap and water, they spread onto the skin’s surface, which then causes dryness and irritation. Your best bet is to avoid eating greasy foods in the first place.
What are the dangers of fried food for your skin?
Greasy fried food has an effect on your skin that is less than desirable. It can make you break out in acne, cause dryness, and leave your skin feeling greasy for hours after eating it. In addition, the grease from the oil used to fry the food clings to your pores and does not allow any other products like moisturizer or sunscreen to penetrate deep into the skin. This can lead to premature aging because of damage caused by UV rays due to a lack of sun protection.
Grease also causes inflammation, which leads to increased sebum (oil) production, which can result in blackheads or whiteheads. An acne is a common form of inflammation caused by grease accumulation within pores, and so are blackheads and whiteheads.
Greasy fried food is not good for your skin. It causes inflammation, pimples, and breakouts. Take care of your skin by eating less greasy foods so you can have a healthy complexion.
Greasy fried food has been found to produce trans fats which can block pores, leading to acne. Trans fat is also known to cause inflammation in the body, leading to skin problems like eczema and psoriasis. Greasy foods also contain high amounts of Omega-6 fatty acids, leading to an inflammation of the skin’s surface. The best way for you or your loved one (who might be suffering from any of these conditions) is to avoid greasy fried foods altogether if possible.
Tips on how to maintain clear skin while still enjoying fast food
Getting a clear complexion is one of the most popular beauty goals. However, many people believe that they have to give up fast food and other foods with high sugar content to maintain a clear face. I discuss how this goal can be met by following simple steps like using sunscreen, drinking plenty of water, and eating healthy foods like fresh fruit or vegetables. All these things work together for maximum results.
Having clear skin can be difficult to achieve, but it doesn’t have to be. If you know what causes breakouts and create a routine that includes the right products for your skin type, you’ll be on the path to healthy, glowing skin. Here are some tips on how to maintain clear skin while still enjoying fast food.
- Drink lots of water – hydration is key for any healthy lifestyle!
- Eat more vegetables – they’re good for your body and help with inflammation.
- Get enough sleep – stress takes its toll on our bodies, so try not to take it out on yourself by getting plenty of rest every night.
- Exfoliate at least once a week – this will remove dead cells


Whether you are an LA local or you are planning your next visit and wondering where you should eat out, we've got you covered.
Our co-founders, Tanaz and Ladan, have put together a bucket list of ten favorite restaurants from their hometown of Los Angeles.
For more info, click on the images below to discover each restaurant's Instagram page.
Chef Evan Funke is a steward of Italian cooking traditions and culture. With Rome as the singular focus for Mother Wolf, Funke’s rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu at Mother Wolf echos themes of shepherds, popes, farmers and artisans through wafer-thin wood fired pizzas, hyper-seasonal antipasti and the traditional handmade pastas for which Funke is renowned.
Open since 1964, this iconic family run Italian restaurant is a must-try. Theres a reason this “little yellow house” on Santa Monica has been open for the last 58 years. The Italian cuisine is to die for. The Chicken Parm and Spaghetti are not to be missed.
Saffy’s will transport you to another time and place, while still feeling familiar. It’s a Middle Eastern restaurant rooted in traditional flavors and executed using modern techniques. In this intimate space, you’ll be greeted by warm and energetic hospitality, flavors and dishes reminiscent of Middle-Eastern home-style cooking, and unexpected takes on classic desserts.
If you are hoping for a celebrity sighting then Gigi's Hollywood is the place to go. This upscale French restaurant is the perfect mixture of delicious food and a good time. Known for it's good vibes, the hot-spot recently hosted an impromptu birthday bash for Quentin Tarantino and from what we have seen, it looked like a blast!
Upscale dishes, natural wines & memorable cocktails is what you'll get when you dine in at Horses on Sunset. This cool space has a traditional feel with a modern twist. Oh and don't forget about dessert. It's a must if you want the whole indulging experience.
If you are looking for food to satisfy your tastebuds like never before then you need to go to Mélisse. Collaborating with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and exclusive ingredients available. An 8-course tasting menu is bookended by canapés, amuse-bouches and mignardise, all of which showcase global flavors using both modern and classic techniques.
Latin for “happy” or “lucky,” Felix is inspired by the deeply rooted culinary traditions of regional Italy and enriched with ingredients grown by California’s greatest family farms. Evan Funke (also the chef of Mother Wolf) and Janet Zuccarini will bring you the best of Italy to Abbot Kinney.
Because an LA food bucket list cannot be complete without Nobu Malibu. Known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients, Nobu has created one of the most recognized Japanese restaurants in the world. With the famous Kardashian-Jenner family as frequent customers of the establishment, you know the food must be good.
A 41-year-old bistro serving Thai specialties & wine. It is said that a lot goes on at this Sherman Oaks Thai spot. There's a regular dinner menu that runs nightly from Wednesday through Sunday, Taco Tuesday on Tuesdays, and a 14-course outdoor omakase every Thursday, Friday, and Saturday night for those lucky enough to snag a reservation. We are actually yet to try this little gem, however from what we've heard it will be worth your while.
Our mouths are watering looking at the array of pasta dishes available at Cento. This find is another known hot-spot we are dying to try. Cento chef Avner is said to bring his philosophy of thoughtful, seasonal ingredients to every dish with an element of fun. The concepts are simple - great food at affordable prices.
Made your reservations? Dine in style with the help of some of our newest decadent pieces.
EXPLORE NEW ARRIVALS


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Eating Ilonggo Favorites: How to Cook Pancit Molo
Mention Iloilo City, and some pretty iconic Ilonggo recipes come to mind. You’ve got recipes for La Paz Batchoy, but now we are long overdue to talk about the recipe that’s a must-try when you’re in Iloilo. Time to learn how to cook Pancit Molo.
Pancit Molo is named after one of Iloilo City’s districts, and if you’ve stayed or have been in Iloilo long enough, then you know that this particular dish is one of the more identifiable pancit dishes here in the Philippines.
Among Philippine noodle dishes, Pancit Molo stands out, just because it looks non-traditional. If you’re going to relate it to an international dish, you can say learning how to cook Pancit Molo is like cooking and eating Chinese wontons, except it’s for soup.
How to Cook Pancit Molo
Pancit Molo is a household specialty. If any Ilonggo family knows how to make it, they’ve added their own special ingredient. That’s why learning how to cook Pancit Molo varies from one household to the next. From that delicious meat filling mix to the soup, there can be a hundred ways of cooking Pancit Molo.
When you’re learning how to cook Pancit Molo, here’s what you’ll need according to Panlasang Pinoy:
- 1 egg
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 lbs. ground pork
- 15 pieces medium shrimp shell removed and deveined
- 30 to 35 pieces wrapper wonton
- 1 medium yellow onion minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sesame oil
- 1/2 cup chopped scallions
- 1/4 cup toasted garlic
- 2 to 3 tablespoons fish sauce
- 1/2 rotisserie chicken
- 48 oz. chicken broth
- 3 cups water
And here’s what you need to do next:
- Prepare the wonton by chopping up the shrimp into small pieces and put them all in a mixing bowl.
- Add the ground pork, onions, sesame oil, egg, salt, garlic powder, and pepper. Mix all of it well.
- Lay a piece of wonton wrapper flat on a plate.
- Scoop one and a half teaspoon of the mixture and place it on the middle of the wrapper. Just fold the wonton wrapper to form a triangle.
- Press the sides to keep the meat mixture intact, and hold both sides of the triangle wrapper inward. Set this aside, and do this step until the pork mixture is completely consumed.
- You can make the soup by combining water and chicken broth in a soup pot, and let it boil.
- Add the rotisserie chicken with the bones.
- Cover and boil in low heat for 20 minutes.
- Turn the heat off temporarily.
- Remove the chicken and let it cool down. Separate the meat from the bones, and shred the meat.
- Turn the heat back on and wait until the liquid reboils.
- Add the shredded chicken meat, put the wontons in the soup pot, and cover and cook for 5 to 10 minutes in low to medium heat.
- Add the fish sauce and half of the chopped scallions. Stir.
- Transfer to a serving plate, and top them with toasted garlic and additional scallions.
Learn How to Cook Pancit Molo Today!
Iloilo is rich in food recipes, and Iloilo Blog is all about documenting each and everyone of them. Keep browsing through our blog to find awesome recipes!


Instead of just picking up a pizza, let us bring an entire meal to you! Our catering packages are designed to serve a variety of special occasions and events. We specialize in birthday parties, office luncheons, corporate picnics, school lunches, holiday parties, fundraisers, and so much more!
The prices shown are per person and there is a ten-person minimum per catering order. Taxes and gratuities are not included. Please call for more information on our full catering services.
If you do not find a package that fits your needs, we will do our best to create one that is right for you. All of our regular restaurant menu items are available.
Please contact your nearest location or Sydney Poretsky with any questions or to place an order!


And I’m prepared to drag the rest of you down with me!
I decided to copy one of my favorite dishes at a local restaurant, BJ’s. Their Stuffed Potatoes are divine but I particularly like the Blackened Chicken with Alfredo Sauce. One night, during a craving for this dish, I decided to try and make it myself. Thankfully, it was easy to do and now you can make it too!
So click on that little link right about here and get yourself into the kitchen to whip up a little potato love. It’s great for lunch or dinner!


Considering getting paella catering in Sydney? Here’s everything you need to know about ordering this famous Spanish dish.
What it is
This is a traditional and unpretentious Spanish rice-based dish served in a pan. Flavours tend to include saffron, garlic, tomato, lemon and parsley. For protein, your options include chicken, seafood or chorizo.
Before there was paella catering in Sydney, the dish was concocted and enjoyed by folks over in Valencia, Spain. It emerged thanks to the irrigation systems developed by the Romans, which allowed rice to grow and become a stable part of the diet by the 15th century. It’s believed that the dish originated as an open-air meal served by lake Albufera, where water vole was used in place of chicken.
Over time, the dish evolved to become a bit more sophisticated, with the Valencians adding other ingredients – such as duck, beans, rabbit and paprika – to their pans. The dish began to spread to other locations, and a seafood variety soon emerged near the Mediterranean shores. The traditional seafood dish has the seafood still in its shell, although other versions exist where the shell is removed before it reaches the table.
Paella catering in Sydney slowly emerged after the Spanish began to migrate to Australia in the late 1800s – the first Spanish restaurant in the country opened in Melbourne in 1860. By the 1950s, Spanish migrants were flocking in, and Spanish food became very popular across the nation!
As for the name itself? It’s literally Catalan for ‘pan’. The word we use today emerged in 1840 in a newspaper article, and the rest is history!
How it’s prepared
Paella catering in Sydney takes many hours, from preparing the vegetables to cooking the food. The essential part of making the dish involves using the right pan – it should be a large, thin, round one. This type of pan helps to produce the sofrito – the flavour-rich sauce made of tomatoes, olive oil and onion (though actual ingredients used depend on the region making it) that forms the base of the dish. Next, fresh, local, premium ingredients must be used to ensure the quality and taste of paella catering in Sydney, and it is crucial that the right type of rice is used. Short-grained rice is required to absorb the sofrito whilst retaining firmness – mushy rice is a great way to ruin the dish.
One of the key signs of a great dish is the quality of the rice layer. If it is cooked right, it will be slightly crispy and toasted (without being burnt), and will earn the name of ‘socarrat’. This is produced by raising the heat during the last stages of cooking – the rice should start to crackle. Another sign is how deep the rice layer is; it should be quite thin so that you know the rice has absorbed the sofrito.
How it’s eaten
Once the food is cooked through, Paella catering in Sydney is traditionally served to guests in the pan it was cooked in – on the centre of the dining table, of course. Place a bowl next to it for guests to place their seafood shells if necessary. The dish should be divided up into equal sections. Then, guests are free to eat straight out of the pan! Feel free to squeeze lemon on top and pair it with some white wine if you’re feeling up for it.
Paella catering in Sydney is designed to be shared; it is the perfect dish for bringing people together and putting a smile on everyone’s faces.


November 2 – 9, 2014
Long Islanders love to eat out! And Long Island Restaurant Week makes it easy to enjoy many high-end restaurants that may be out of some diner’s budgets during the rest of the year. Many of the Islands best restaurants have been participating in this bi-annual culinary event since 2006 and are big fans of the promotional boost that returns a flood of new business and community goodwill. Restaurants have the opportunity to reach a whole new audience and win them over with an outstanding dining experience.
Long Island Restaurant Week builds local restaurant business during the spring and fall when sales are usually sluggish. From November 2 – 9, almost 250 participating restaurants on LI will offer a three-course prix fixe menu for $27.95. Beverages and gratuity are not included in the set price.
Some participating restaurants see up to a 200% increase in sales, so don’t forget to make your reservations early (at those restaurants that accept reservations). Participating restaurants will offer the prix fixe menu each night that they are open (all night), except Saturday when restaurants are only required to offer the prix fixe menu until 7pm. Please call ahead to find out if the restaurant where you choose to dine is a participant, if they take reservations, and until what hour the prix fixe is available on Saturday.
Restaurants have the option to add additional items to the prix fixe menu that may have supplemental charges as long as they offer 3 apps/3 entrees/3 desserts at the set price of $27.95. If you haven’t taken advantage of Long Island Restaurant Week in the past, here’s your opportunity to see what you’ve been missing!
For more information, please visit www.longislandrestaurantweek.com.


SANDWICHES + SLICES
We make deli sandwiches that you can order baked, toasted, cold or steamed. Order from the chef’s menu or work up your own. Or go for a 12 or 16 inch pie. We kept the old Joe’s Buy the Slice recipe and added a few new pizzas with our own twist. And of course, we’ve got plenty of apps and salads and Guy’s chips to round out the meal. Head to the little deli at the back of Kelly’s in Westport.
Sunday – Thursday: 11AM – 12AM
Friday and Saturday: 11AM – 3AM


*During our summer months upon Geoffrey's discretion, our prix fixe menu will apply for parties 13 or more.
Geoffrey's Malibu is the ideal setting for your wedding ceremony, reception, rehearsal dinner, bridal shower, baby shower, holiday party or birthday celebration.
For wedding ceremonies, or for parties with over 60 guests, you will be required to buyout the restaurant for a portion of the day.
Food and beverage minimums are assigned on a per event basis, and are based on season, day of the week, time desired, and guest count.
Please click on the links below to view our prix fixe menus:


The world of Penn&Ink N.Y is more than just fashion. Fashion is our heartbeat, good food is our fuel.
Our passion for food is big, with everyone here at Penn&Ink N.Y we have collected our favorite recipes.
From a big platter of Mac ‘n’ Cheese and Red Buffalo Chicken Wings to a New York Cheesecake and Peanut Butter Chocolate Bon Bon’s. Everything with an American touch, because our roots are unmistakable!
Please note: our cookbook is written in English.
PENN&INK N.Y offers worldwide shipping.
Free shipping on all orders above €35 in The Netherlands. If your order is below €35, or you place an order in Belgium / Germany, you'll pay €5. Shipping to all other EU countries is €15.
For more information about our return policy click here.
For other countries/outside EU shipping costs are €40. For orders placed outside EU, the return costs are for the customer.
For more information about shipping click here.


($8 Shipping when you order 4. All orders shipped on Tuesdays to avoid weekend delays)
Imagine that an apple pie and a sweet potato pie had a muffin baby. And on top of that bundle of joy, was a pecan, coconut oil, and cinnamon streusel to give a satisfying crunch. Oh baby, our Yam Good is yaaaam good.
INGREDIENTS: Sweet Potato Puree, Eggs, Dates, Apples, Blanched Almond Meal, Almond Butter, Pecans, Cassava Flour, Spices, Baking Soda, Flaxmeal, Vanilla Extract, Sea Salt. TOPPING: Pecans, Almond Meal, Cinnamon, Coconut Oil
CONTAINS: EGG, TREE NUTS (ALMOND, PECAN, COCONUT).
HOW IT SHIPS: $8 Flat Shipping with 4 items or more. Ships USPS Priority (2-3 Day).
WHEN WE SHIP: We ship on Tuesdays to avoid weekend delays.
WHAT IT SHIPS IN: Our product is shipped frozen in an insulated envelope with a frozen gel pack & dry ice. The dry ice will likely have evaporated upon arrival leaving the muffins at a temperature slightly cooler than room temp.
STORAGE INSTRUCTIONS: Freeze the muffins and thaw as needed OR refrigerate for consumption within 5 days. PRO TIP: If you freeze the muffins, peel the wrapper off when still frozen. This will result in less crumbling.


Commuters, Save Big When You Sign Up For A Meal Plan!
Block 20 Meal Plan Available for a Limited Time!
Includes 20 Meals for only $160
Meals can be used at Fresh Food Co and Farmers Market!
Offer Valid through October 31, 2016
Sign up for a new meal plan or upgrade your existing meal plan by visiting the Auxiliary Services Office
(located in the Auxiliary Services Building near the soccer fields)
Or visit mercer.edu/auxiliary


The popular eatery, Tender Greens, serving “health-conscious foods” that started in Culver City has expanded across LA from Hollywood to West Hollywood to Santa Monica and now Pasadena (it is also rumored that Tender Greens is actively looking for a space in Downtown LA as well). The small but growing LA-based chain focuses on the “conscious connection between the one who eats the food and the source of that sustenance.”
More from their website:
“The majority of our produce comes fresh picked daily from Scarborough Farms in Oxnard, where Wayne, Anne and the rest of the family grow things naturally. When we have to buy things that Scarborough doesn’t plant, we choose from a handful of small local farms that believe that picking at the peak of ripeness leads to a more delicious and healthier dish for you. We use organic ingredients wherever we can.”
Tender Greens will be opening in July 2011 on the ground floor of the Trio Apartments in the Playhouse District. Trio will now have three very strong tenants (Roy’s Hawaiian Fusion, Settebello Pizza, and Tender Greens) that put this block firmly on the foodie map. Don’t forget that Urth Caffe is opening up in a new building across the street as well. It is really exciting to see all these new businesses open up in the Playhouse District because it will add more energy and help generate more pedestrian activity throughout Downtown Pasadena.


Things to do
WP Kitchen + Bar
Globally-influenced cuisine in an approachable, family-style format.
For lunch and dinner, there are seasonal selections such as Free Range Chicken Wings with chili glaze, Kale and Spinach Salad with goat cheese and citrus vinaigrette, and Steamed Prince Edward Island Mussels with garlic, white wine, spicy tomato and grilled sourdough.
Highlighting larger entrees are Wolfgang’s classic Margarita Pizza, handmade spaghetti with a tomato-basil-garlic sauce and fresh Parmesan, and grilled North Carolina Rainbow Trout with cilantro mint relish.
Larger proteins such as the Brick Chicken “Calabrese” with charred shishito peppers, cipollini onion and cherry tomato, and the Grilled Flat Iron “steak frites” with garlic herb butter and house-made steak sauce, can be ordered on their own or shared family-style with the table.
New desserts include Salted Caramel Pudding and Molten Chocolate Cake.
Along with an eclectic wine list and local craft beers, some signature cocktails include the Gate City Sour with bourbon, maple syrup, sage and lemon and the Kashmir with gin, black peppercorn and grapefruit.
Hours are 11 a.m.-10 p.m. Tuesday through Thursday, 11 a.m.-11 p.m. Friday and Saturday and 11 a.m.-9 p.m. Sunday.


Franchised restaurant with a full Bar.
Menu: BBQ sandwiches, platters; Burgers, Southern entrée favorites, Chili, Soups, Salads, Specialty sandwiches, Southern sides, Desserts.
Business is operated with management. The current owner operates other businesses.
Operating hours: Mon – Thurs. & Sun: 11am to 9pm. Fri & Sat: 11am to 10pm.
Total Sales: $1,270,000
FFE: $350,000 (Included in Price)
Inventory: $5,000 (Included in Price)
Reason For Sale:
Training & Support:
Seller will train the new owner for a negotiable period of time.
Year Established: 2002
Monthly Rent: 10,664
Located in a retail shopping center. End cap location.
Size: 4,280 square feet. Monthly Rent: $10,664 approximately.


The end of a semester is always an event to celebrate but when it ties in with Christmas, it is a great opportunity to get together and enjoy the company of friends and co-workers. We did just that last evening. The party room at our condo complex was the venue for forty seven of us to socialize with even a little bit of a “winter wonderland” created by Shelley.
We opted for a catered turkey dinner with all the trimmings and although the food was plentiful and very good, we did get trapped in one of the cultural gaps we often face, inspite of almost five years of experience. We forgot that a Malaysian caterer has no concept of “a turkey dinner with all the trimmings” even though they understand the components of such a dinner.
They did explain that the turkey would need to be precarved as the waiter would not know how to do this and that was fine. When they began to set up we realized that the turkey was cold, the mashed potatoes served as a small side dish, there was about one cup of gravy (or sauce as they call it here) to serve 47 people and even less cranberries. I had made one of my favourite dishes, a sweet potato casserole which kept getting moved to the dessert area since here sweet potatos are considered a dessert.
However they did serve the remainder of the dishes Asian style so there were ample servings of fish, chicken croquettes, curried chicken, fried rice, spagetti and coleslaw so no one went hungry. It was a lovely evening and we are very grateful for the group of Canadians we have the privilege of knowing here and for the home the we have that enables us to have a part in organizing and hosting these types of events.


The Kale Smoothie was a stretch. But once I learned that the rubbery, fibrous leaves could be transformed into an entirely different sphere, I became a disciple — seeking to convert anyone who would “just try” a concoction of frozen bananas, apple juice and kale leaves zapped together in my Magic Bullet. The grass –almost fluorescent — green was part of the appeal. I’ve known for months that my next frontier was beet greens and it’s taken me until tonight to get there. I’m a huge fan of beet greens sauteed in olive oil — a very distinct taste that I have no desire to drink cold. My motivation for finally taking the plunge was a wildly fresh batch of beets topped with perfect leaves that needed to be put to good use. With a plan to combine the greens with strawberries, a frozen banana and apple juice concentrate, I braced myself for an army green, or maybe even mud-colored end product. What I got instead was a highly appetizing, purplish red result. Beautiful to look at AND delicious. Turns out, beet greens are actually better in smoothies than kale — less fibrous and far faster to blend. Bill and Anna soundly agreed.
- 1/2 cup washed and tightly packed beet greens
- 1 fresh (or frozen) banana
- 1 cup water or crushed ice (If using a frozen banana, ice is not needed.)
- 1 Tbsp. apple juice concentrate
- 1/2 cup fresh or frozen strawberries
Combine all ingredients in a blender or Magic Bullet.Process at high speed for about 45 seconds until thoroughly blended and liquefied. Enjoy immediately.


Oh, Italy! We love this country so much…the cities, the monuments, the clothes, the shoes, the bags…and we could go on and on, but we can’t deny one of the best things in Italy is the food.
Among the most famous foods, there are the pizzas, the risottos and, of course, the pasta. How we love the pasta! And what the “always in” pasta? We’re pretty sure that is the Spaghetti Bolognese.
Here’s a recipe that is so easy and only take 15m to prepare! Ingredients: 500gr of minced beef (for this recipe we had used red meat, but you can use the type of meat you prefer)*; Bacon – 3 slices, cut it in small pieces; 70 -100 ml tomato sauce (depending how much you like); 1 tablespoon of sugar; 1 tablespoon of vinegar; salt and pepper; dried oreganos; basil leafs.
How to cook:
In a pan fry the bacon pieces with no oil at all. The melted fat from the bacon it’s going to be the oily element of this recipe. Add the meat and cook until it’s brown. Add the tomato sauce, the sugar, the vinegar and the salt and pepper and the dried oreganos. Let it cook for 5 more minutes and it’s done.
At the same time, you make the meat you can cook the spaghetti. Now put in a plate the spaghetti and the meat on top and decorate with some basil leafs.
Hope you like!
PS: To enjoy this Spaghetti Bolognese, even more, indulge yourself with a glass of a good red wine 🙂
Advice: When you buy minced beef, make sure is grounded in front of you. Also, ask the butcher that the first 50gr of the minced beef it’s to put aside. That’s to make sure you’re not mixing different types of meat, that are still inside the ground machine. This way you know that you’re taking only the meat that you asked and that’s super important especially, if we’re going to use raw meat, like in tartare for example.
*If you are are Vegan or just want to try a new version of this recipe, just substitute the meat for granulated soy and the bacon for tempeh bacon ou coconut bacon.


Getting The Nutrients You Required: Nutrition GuidanceEating right may seem very difficult and boring, but when you know what you are doing and make the right choices, it can be an enjoyable way to improve your life. If you aren't properly educated about nutrition, you could eat too much, eat too little, or eat a diet that contains insufficient nutrients. Fear not, the advice that follows will teach you ways to get better nutrition in a safe manner.
Limit your consumption of red meat to once a week or less. A great treat, red meat is not as healthy for you as other forms of protein. Try replacing some of your meals with fish, beans, and grains as the main components. Red meat has its place but nutritionally you can do better.
Suppose you are deciding whether to eat meat or not. There are two types of considerations. One is whether meat is "clean" food. Is it raised on a "factory farm" under toxic conditions? Is it loaded with hormones, nitrites and nitrates? If so, it is not a healthy food. The other consideration is ethical; this is a more complicated and individual decision.
Vitamin A is an important part of a healthy diet. You can get it from such foods as dairy products, eggs, beef liver, dark greens, and orange fruit and vegetables. Vitamin A is necessary for for vision, particularly night vision. It also aids in the repair of bone and tissue.
Eat oatmeal for breakfast. Oatmeal is a great source of fiber, protein and whole grains. It will fill you up, keep you full and help to clean the cholesterol out of your system. http://blogs.rediff.com/thi495jonas/2017/04/24/dont-let-nutrition-get-you-down-find-out-all-you-need-here/ can be eaten plain, or with whole fruit added to sweeten it up.
One great way to live healthier is to eat nuts. Nuts have been proven to be very good for the heart. Nuts have monounsaturated and polyunsaturated fats that are great for the heart. Nuts also have other nutrients such as fiber and vitamin E that can lower your risk of heart disease.
The Best Food to Help Relieve Your Joint Pain – Health Essentials from Cleveland Clinic
Cleveland Clinic is a non-profit academic medical center. We do not endorse non-Cleveland Clinic products or services. A Mediterranean diet consists of a high level of low-glycemic fruit, vegetables and legumes; a high level of unsaturated fats, especially olive oil, complemented by a modest amount of alcohol, mainly in the form of wine; a moderate to high level of wild fish; and a low level of dairy products and red meat. The Best Food to Help Relieve Your Joint Pain – Health Essentials from Cleveland Clinic
To get the most nutritional value out of vegetables, be careful to not overcook them. A light steaming keeps vitamins in broccoli, carrots and other veggies better than a boil that will wash nutrients out. They'll also be much more appealing prepared this way, with a satisfying crunch to them instead of a soggy mush-like texture.
Before you go grocery shopping you need to make a list and give yourself a time limit of how long you are planning on being in the store. If you do that you will be less likely to buy things that are not good for you since you will have much less time to browse.
To prevent and relieve joint inflammation, eat a diet that's high in selenium. Selenium fights against oxidative stress near the joints, and helps to keep your body balanced. Selenium deficiency has been linked to several health problems, including rheumatoid arthritis and Kashin-Beck's disease. Foods rich in selenium include tuna, liver, and sunflower seeds.
Avoid just click the up coming internet page that require you to ingest higher amounts of fat, even if we're speaking about good fats. The reason here is that ingesting fat can be habit forming, and after a while your cholesterol levels will start to increase, and although thinner, you may be at higher risk for heart disease.
It is a good idea to add carrots to your diet because they are very full of vitamin A, antioxidants, and fiber. They are easy to add because they are naturally sweet, crunchy, and attractively bright without added artificial colors. They're also very versatile- they can be eaten raw out of hand, added to tomato sauce, or stir-fried.
Keep plenty of healthful snack choices available for your children by placing a bowl of fruit on a table or within easy reach in the refrigerator. Have healthful choices such as low fat cheese and whole grain crackers, fresh vegetable sticks, and low fat milk or pure water readily available so that it will always be easy for your child to make the best nutrition choices.
An easy way to add a healthy snack to your diet is to pick up some blueberries. does collagen prevent stretch marks to pack in a lunch or and you can grab a handful for a quick pick-me-up. Of course, they're also great in baked treats. Best of all, they're quite healthy, with anti-oxidant properties, and they're loaded with vitamins like C, A, and E.
Be sure to eat a diet that is balanced. This includes 15-20 percent protein, 30% fat and 50-55% carbohydrates. Include lean meat, fish that are rich in omega-3 low-fat milk, fruits and vegetable, whole grains and nuts. Following a diet like this will keep you feeling great for years to come.
When trying to feed your child nutritional foods, make it fun. Give a vegetable a cheese topping. Cut a fruit into the shape of a smiley face. Serve food on a plate with your child's favorite super hero on it. Your child will view meal time as fun, and the foods as more appetizing too.
It's true that food needs to be tasty for you to want to eat it. That said, you still have to eat things that are good for you and your body. You can always improve upon your nutrition plan, and hopefully these tips gave you advice on how to do that.


‘You must enjoy vomit’ pumpkin pie
or… More fallout from the Pigalle Pumpkin Pie and chef Marc Orfaly reputation / social media miss-steps…
Makes one 9-inch pigalle pumpkin pie
Article Courtesy of: Boston.com
1 pre-baked pie shell
1 raw chicken breast
1 3-pound sugar pumpkin or kabocha
1 cup sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 can (12 ounces) evaporated milk
1 can (13.5 ounces) spinach
2 containers pork lo mein from sketchy Chinese place on the corner (note: doesn’t matter which corner), at room temperature
2 cups heavy cream
1 pair testicles (can be purchased frozen at specialty markets)
1. 1-2 weeks before serving, unwrap pie shell and set on shelf in refrigerator. Unwrap raw chicken and chill beside it until flavors have mingled. Reserve chicken.
2. Take sugar pumpkin or kabocha and find a tall building with roof access. Take elevator to roof (if there is no elevator, it is fine to take the stairs; this step will simply take a bit longer). Drop pumpkin from edge of roof.
3. Return to ground level and scrape pumpkin chunks from street, storing in compost bucket, bed pan, garbage bag lifted from city trash can, or other handy receptacle. Return to kitchen and simmer chunks in pot of water until tender. Drain.
4. Preheat oven to 350 degrees. In a food processor with metal blade, beat together pumpkin chunks, reserved raw chicken, sugar, cornstarch, spices, salt, eggs, evaporated milk, and canned spinach.
5. Throw chunks mixture into pie shell and bake until filling is set, 20-30 minutes. Let cool on wire rack.
6. Eat 2 containers pork lo mein.
7. Wait for chills to set in. You are almost there! The next part won’t be pretty, but judging by how fat your face looks, you most Likely shouldn’t be eating anymore greasy Chinese food anyway, Sweet pea. xo.
8. Vomit into heavy-bottomed saucepan or Dutch oven. Pour heavy cream into pan and simmer until cream is infused. Strain through a fine strainer. (Some prefer to wrap vomit in cheesecloth, but we find this unnecessarily fussy.) Chill cream.
9. Whip cream until it almost holds peaks but remains runny. Cut pie in slices and serve with dollops of the whipped cream.
10. Oh yeah, the testicles. If you had any clue about eating out, or balls, you would know what to do with them.
11. Apologize to your angry, ranting guests, then friend them on Facebook.


By now you’ve probably managed to get your hands on at least one pumpkin themed beverage. If you’re anything like us, you are already several deep into the season, and it’s not even October yet! If you find over the next several weeks that the excitement starts to dim and novelty fades for all things pumpkin, we’re here to help you spice things up – no pun intended.
And if the caffeine wasn’t providing kick enough, we recommend taking things one step further and spiking your pumpkin spice latte – or any pumpkin themed beverage for that matter. Get started right away with this spiked PSL recipe, featuring our favorite whiskeys and spirits along the Trail.
Here’s what you will need to get started:
- 1 cup of Milk
- 3 T. canned pumpkin
- 3 T. sugar
- 1 t. vanilla
- 1/4 t. pumpkin pie spice
- 1/2 cup of strong brewed coffee or espresso
- 2 oz. of your spirit of choice
- Add a splash of Liberty Pole Spirits Bourbon Cream to sweeten the kick
Shop recommended spiritss for this recipe:
- Combine milk, pumpkin, and sugar in a medium saucepan and heat. Once hot, strain the mixture and set the liquid aside.
- In your glass or mug, add 2 oz. of your preferred whiskey or spirit to the coffee/espresso.
- Add pumpkin pie spice, vanilla, and bourbon cream (optional) to the milk mixture you set aside and pour over the coffee/espresso.
- Top with whipped cream and garnish with cinnamon
If you try this recipe, be sure to let us know by tagging us on social media, at The Whiskey Rebellion Trail. And don’t forget that you can save on restocking your liqueur stash when you purchase one of our passes along the Trail.


Is the grocery store open today? We know you are wondering as the nachos, chili and beverages are disappearing fast from your bowl game food table!
Just in case you do run out of something, in spite of the bushels of pot-luck toted in by your guests, here are some fast and furious ideas for great nosh, easily assembled on the fly.
Dip they’ll love – expand or reduce for the quantity needed to get through the afternoon
- 1 regular tub of sour cream
- 1 cup mayonnaise
- 1 teaspoon ground oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground basil
- 1 teaspoon garlic – small flakes is ok
- Chili pepper to taste
- Mix by hand and set it on the table with the chips & crackers
- 6 (8 oz.) pkg. pre-baked cheese pizza crusts (12 small crusts)
- Or … day-old bread , cut in large squares, if the store is out of pizza crust
- Don’t forget still-fresh taco-building leftovers for ingredients
- Meat, about ¼ cup per pizza
- Cooked diced chicken breast
- Cooked ground beef
- Sliced Canadian bacon
- Thin-sliced smoked salmon
- Vegetables, about ¼ cup per pizza
- Chopped tomatoes
- Chopped red, green or yellow bell peppers
- Chopped red or green onions
- Sliced ripe or green olives
- Chopped fresh spinach
- Cheese, about ½ cup per pizza, or 24 oz. (6 cups) of shredded …
- Monterey jack
- Feta, crumbled
- Gorgonzola, crumbled
- Each guest build and heat to suit!
And don’t forget to gather all your Football Roses from all last year, along with the mini-pennants and any sport ribbon still left, to add fun decorations and a centerpiece.
On another subject … is there a subject other than bowl games on New Year’s Day? Well, actually … just a thought that now is the time to plan your Valentine’s Day fundraising campaign with Sports Roses. Early arrangements are essential, so download our Free Fundraising Guide for all the information you need to create a successful fundraiser for your organization. It does take time to hand-craft Sports Roses in bulk, so don’t delay!
May your teams prevail in the bowls, or at least make a gallant showing of drive and purpose!
Best wishes for a wonderful New Year!
Want a FREE Sports Rose? Enter your name and email address to receive a coupon for a FREE Sports Rose and other special offers only available to our subscribers.


Christmas Chicken Fricassee
Every time I make this chicken fricassee, I love it a little more, and I tweak it every time. In my cookbook as Paris Chicken, this recipe combines the idea of chicken cooked with chorizo in its original iteration, with one that’s more Mediterranean with olives and red bells, and a jalapeño-spiked sausage, bringing my influences full circle, back home to Texas. Bay leaves and rosemary add layers of flavor and a very wintery, holiday-ish vibe. It’s basically a flavor bomb going off in your mouth with each bite.
Whatever you do, don’t forget to serve this with a crusty baguette or two for soaking up the juices.
… more …


THE FIRST STEP
The first steps into Srinagar comforted this spontaneous feeling, and on the morning of Eid, the city adopted me.
“Sugar?” Ammaji hands me the little copper cup containing tiny cubes of translucent grains. “My mother used to say that the most delicious kahwah is so sweet that it should stick your lips together.” Her enthusiasm cajoles me into adding a full spoon of sweetness into my China cup and reminds me of my own mother’s Algerian mint tea, so full of flavour. From the large samowar, the father serves cup after cup to our little assembly. All of us sit in padmasana, the lotus position, around a blue flowery tablecloth, our lips savouring the warm Kashmiri beverage. Deliciously scented steam escapes from the massive copper kettle, an object reminiscent of Russian nostalgia, while inside, hot charcoal brings the water to boil. Green tea, cardamom, cinnamon and sugar blend into a tasteful combination, with an additional pinch of saffron to warm the heart during cold Himalayan winters. A round salty bread called tchot, fresh from the local bakery comes to balance this family breakfast. Ayan invited me to celebrate the Eid-ul-Fitr, the end of Ramadan, in his Kashmiri home, without telling me what to expect. It was my third trip to North India, I felt confident, at ease, ever curious. The first steps into Srinagar comforted this spontaneous feeling, and on the morning of Eid, the city adopted me.
Breakfast brings together family and friends around the old memories of past celebrations. In the soft fumes of the samowar, grandfather Abaji and his wife Ammaji break their fast, marking the end of the holy month.
They have opened their door to foreigners with joy and welcomed in Christians, Hindus, agnostics and atheists without notice. To each of us, their children for the day, they offer an anthology of Kashmiri poetry, reminiscent of the money they used to be given when they were younger. Every year, the rituals are the same, but the faces surrounding the tablecloth change. My mind wanders, and I remember past Christmases in Brittany as a young child, awakening from a dreamy night full of anticipation for the gifts I would soon receive. If I close my eyes, I can nearly smell the orange blossom cake my mother would religiously cook for us. Today, kahwah and tchot have a similar taste.
INTO THE BLUE KITCHEN
As the older generation embraces the younger, Ammaji looks at me and suggests. “Why don’t you stay with me to see how I make my yakhni?”
Staring deep into my eyes, she elects me to pass on her immemorial knowledge. A thin line emerges between us, pulling the old Kashmiri woman with authoritative wrinkles nearer to me. I am accepted into the intimacy of the blue kitchen, the most inner room of the house. For once, I see the chance offered by my position as a woman. In a patriarchal society, certain doors, closed to my fellow male travellers, open before me.
Ingredients for 4:
1 kg mutton
1 kg fresh yoghurt
2 onions 3 shallots
a few dried mint leaves
1 tsp. anise seeds
3 tbsp. oil
3 green cardamom pods
1 cinnamon stick
salt to taste
Take a heavy bottomed pan; add 4- 5 cups of water with salt. In cotton gauze place the anise seeds, the cloves, the green cardamoms, and the cinnamon. Place it in the water along with the mutton and let it cook.
Take a saucepan and fry onions and shallots in oil till brown, then using a hand blender, adding a little water to turn them into a paste.
Heat oil in another pan and add the yoghurt. Keep stirring the mixture till it boils without interruption and let the water in the yoghurt evaporate till you are left with a cream on which oil floats.
Add onion paste to this mixture and mix well. Reduce the flame and add the meat pieces.
Strain the broth from the mutton and add it to the vessel containing mutton. Add dried mint, possibly dried in the sun, and cook for some more time.
Serve hot with steamed Basmati rice.
Ingredients for 4 cups:
5 ½ cups water
5 teaspoons sugar or to taste (could be replaced with honey)
About 4 inches of whole cinnamon
5 green cardamom, bruised
1 pinch of saffron (6 strands) normally added in winter
2 teaspoons kahwa, green tea
1-2 tablespoons sliced almonds
Boil the water with the cinnamon and green cardamoms, sugar and saffron if you wish, for 5-10 minutes till the colour of the water is brown and emits a good fragrance.
Whole spices are better, do not use powdered.
Remove from flame, add the tea leaves, cover with a lid, and let stand for 3-5 minutes till the tea brews.
Pour into warmed cups and, if you like, add ¼ teaspoon sliced almonds in each cup.


Are you a party lover? Do you feel like throwing a party for your friends every second weekend, but you don’t want to eat through your income? Especially during holiday seasons. Well, fret not! You can celebrate good times and not tap into your savings.
Choosing the right foods and knowing shopping secrets can be handy. That’s why we reveal some top cheap party food ideas to our readers. With them, there’s no need to sacrifice taste or variety.
Keep on reading and prepare your checklist for your next 2020 party.
Table of Contents
- 1 How To Plan Your Party Food Menu: A Step-By-Step Guide
- 2 Brunch Ideas
- 3 Lunch Or Dinner Ideas
- 4 Appetizer Ideas
- 5 Baked Goods
- 6 Dessert Ideas
- 7 Drinks Ideas
- 8 More Tips For Throwing A Cheap Party
- 9 Cheap and Easy Party Food Ideas – Final Words
How To Plan Your Party Food Menu: A Step-By-Step Guide
Catering services are usually too pricey if you have a tight budget. Still, you want a decent party with various dishes. With us, you won’t need any same day loans online to survive the event.
Here are the six simple steps to help you get started:
- Pick the date and invite your guests.
- Choose your party theme.
- Create the menu (from our cheap ideas below).
- Prepare pretty but affordable decorations.
- Open up the space by removing unnecessary furniture.
- Relax and enjoy your party!
Brunch seems to have become the most important meal as of late. Two meals in one, and you can still keep up with your diet. Doesn’t it sound lovely to all food lovers?
These are your best shots if you’re looking for inexpensive ideas to feast your pickiest friends.
The old good French toast will save you from much trouble. Its preparation is instant, and the dish is classified as semi-healthy. Apart from bread, you need eggs and milk mixed in a large bowl. You can also add cinnamon if that’s one of your favorite spices.
Dip both sides of each bread piece in the mixture. Fry it in a greased pan until both sides are golden brown. French toast is best served when still warm. So, if you’re not serving it right away, keep it in the oven. Decorate it with jam, maple or caramel syrup.
French toast is among the best kids party food ideas on a budget. Serve 20 people for as much as $10 for the whole meal.
Pancakes With Fruit
This is a great brunch idea for the eternal lovers of her majesty – the Pancake. The ingredients are pretty simple, and you usually have all of them at home. Mix two eggs, some milk, flour, baking soda, and mineral water in a larger bowl. Fry one by one in a preheated pan, and don’t forget to turn both sides.
Alternatively, it might be cost-effective if you use a pre-made mix. Or if you’re not sure whether you can get the right pancake mixture. In the end, decorate with strawberry pieces and chocolate topping. Yummy!
You can also get the same effect with waffles. The mixture is almost identical. Though, you need a separate kitchen utensil to get the final shape. So, there you have a range of easy party recipes on a budget. This tasty brunch will cost you about $20 if you’re a group of 30 people. It’s also a delicious and cheap dish for large families!
Scrambled Eggs And Toast
Easy to prepare, and you can’t go wrong with this popular brunch. The main items you need are eggs, a loaf of bread, and some toppings of your choice. For a party of 12 people, you will need about two dozen eggs and two loaves of bread. The total cost for, let’s say, a group of 20 people will amount to no more than $20. This is a real cheap party food for a crowd.
The procedure that you have to follow is simple. Scramble the eggs, add some salt, soak the bread in the mixture and fry it on a little bit of oil. Toast the bread for a better flavor. Serve on a big plate and add some toppings. Mediterranean kitchen lovers will finish off this meal with some olives and cherry tomatoes on top.
Bagels are a unique idea if you intend to bridge breakfast and lunch. What you can do is buy some mini bagels and then prepare the toppings yourself. Bear in mind that this brunch is all about the variety of toppings. Make your bagel bar colorful and appealing to the eye.
Toppings must include savory and sweet items. Purchase sliced vegetables (tomatoes, cucumbers, onion, and radishes), sliced meat (turkey, salmon, or chicken) and eggs. Smears can entail butter, jam, honey, and peanut butter. Don’t forget to include some fresh berries and chopped almonds or walnuts.
Your ultimate bagel bar might seem a bit overpriced, but your guests will love it. If you’re prepared to pay as much as $60 for a party of 20, this will be the best brunch ever!
Lunch Or Dinner Ideas
If you decided to throw a dinner party, then you need some more careful preparation. And you need our undisputable ideas for delicious meals. Whatever you choose, you won’t make a mistake!
Taco bars are always praised for their simplicity and rich flavor. Plus, they’re inexpensive snacks for large groups. Your basic ingredients are taco shells that you can either prepare yourself or buy on sale. Then you need some shredded lettuce and cheese, some chopped tomatoes, and the famous salsa sauce. Don’t forget to cook some seasoned beef or chicken, too.
The serving can be in a buffet style. Set the table aside and arrange all foods around the tortillas. And there you go; you have everything to build your beloved taco! Your home-made tacos will cost you approximately $5 per person. So, if you’re a bunch of 20 people, prepare not less than $100.
Depending on the occasion, you might decide to treat your close friends with a hearty BBQ. This is a favorite afternoon meal in the summer period. Various types of meat are obligatory, including chicken, sausages, steak, and burgers. Have them prepared the night before, so they are tender and mouth-watering the other day.
Since the entire meal can be a bit pricy, consider sharing the cost with your guests. You can prepare grill, sides, buns, and drinks while others can bring the meat. Or try a different combination.
If the occasion is important, don’t hesitate to go a bit over your budget this time. The price you’ll pay for a barbeque for 20 people can get to $200.
Don’t we all love all those farfalle and fusilli? Sounds Italian and yummy, right? Don’t be surprised that they are as inexpensive as appetizing. In a word, pasta is a budget party food.
The first and utmost rule is to buy at least five different varieties of pasta. Plus, purchase or prepare three varieties of sauce. This can involve the usual red sauce, a mushroom sauce, the four types of cheese sauce, or a green sauce. Have some green salad aside to enrich the taste.
You can serve more than 20 people for less money with the pasta bar option. The total cost for all the ingredients can be around $20 with the right planning.
Who doesn’t like a rich taste that is light on the wallet? This dinner idea is also quick to prepare and healthy. For a big pot that’ll serve 12 people, you basically need about four pounds of eggplant and two pounds of minced meat. Spices can vary depending on your eating habits, and you have to add some onions.
The sauce consists of cooked minced meat and chopped onions and tomatoes. At the end of the simmering procedure, add your favorite spices such as salt, pepper, and parsley. Arrange the eggplant slices in three layers in the baking tray. Among each layer, pour some of the meat sauce. After 40 minutes of baking in the oven, you can pour beaten eggs, cheese, and milk over the last eggplant layer. And that’s that! You have a wonderful lunch for a dozen people for $30 at the most.
Steamed Rice With Veggies and Soy Sauce
Any rise combination will do wonders as cheap party meals for a large crowd. The preparation is effortless, and the meal is nutritious. Stream rice in the desired quantity and be aware of the timing. You don’t want your rice to be too sticky or undercooked.
Choose veggies depending on the season and mix them with the rice. Alternatively, get canned or frozen vegetables such as broccoli, peas, and corn. In the end, pour some soy sauce, and your dish is ready!
Enrich your risotto with some fried mushrooms or chicken if you decide to make the meal flashy. The cheaper option will cost you about $15 for a group of 20 people.
You decided you want something authentic and unusual. You want to serve something in between meals. You realize you need easy and cheap party food ideas. Just take up our favorite ideas!
Crackers and Fruit Tray
This kind of platter can cost a bit over the top, but some tips can help you be cost-efficient. When in search of crackers, look at bigger supermarket chains that often have promotions. They have knockoffs on multi-variety cracker boxes, and that’s what you’re looking for.
Choose fruit, depending on the season. Buy fruit that is abundant in the particular season. It’ll be cheaper and fresher. Plus, it’ll taste better. The overall cost for a 20 people appetizer will reach no more than $20.
Adding cheese to the side can be a good idea. Avoid buying pre-sliced cheese as this will cost you a few bucks extra. Slice it or chop it yourself before serving. Make cheese balls if you feel like cooking something special.
Guacamole or Pico de Gallo Dip With Chips
Prepare an appetizer that will make you a popular host among friends and family. First, make sure you have enough tortilla chips. Next is the dip that can actually be home-made.
If you choose guacamole, you’ll need five large and ripe avocados. Make sure you add chopped red pepper and a bunch of fresh cilantro. Spice up with garlic powder, ground cumin, chili powder, salt, and lemon juice. Your Mexican delicatessen is ready!
For Pico de Gallo, you need 10 Roma tomatoes and a bunch of cilantro chopped. Add a red diced onion and some salt and pepper. Your refreshing dip is ready, and for the entire appetizer, you’ll pay no more than $15.
This is the most effortless and yet eye-catching appetizer that you can prepare in no time. These appetizers are among the best party buffet ideas on a budget. Boil, peel, and cut the eggs in halves. The inside filling depends on you. Most popular fillings include a mixture of mayo, yellow mustard, vinegar, and spices.
This is a wide-known Easter dish in many countries. Serve it with lettuce on the side for extra decoration and taste. Apart from cheap, this appetizer is healthy, too. For as much as $5, you can prepare over 50 deviled egg halves.
Veggies And Dip Bar
If you’re ready to put some extra effort into making this lovely bar, you’ll cut the cost. What you have to do is buy various vegetables and chop or slice them yourself. Pre-chopped veggies at supermarkets are overpriced and not that fresh. Healthy eaters will definitely appreciate your veggie tray!
The menu can include carrots, cucumbers, peppers, tomatoes, and onions. Place the chopped veggies on a platter and serve with some dips. Hummus, guacamole, or honey-mustard are among the best and most popular dips at any party.
Healthy food doesn’t have to mean you’ll splash out. An appetizer like this for a bunch of 20 people can be provided for $30.
BYO Favorite Appetizer
Potluck gatherings are easy to organize and don’t require much effort and money. Tell everyone what food to bring to a party you’re hosting. Remind them to get trip insurance if they’re coming from abroad.
A good idea is fast food vs. home cooking competition. Some of you can bring flatbread pizzas with a variety of toppings. Then people can make customized pizza that gets along with their taste. Desperate housewives can rely on delivery services.
Baked goods make inexpensive brunch menus, and you have zillion options. The assortment is never-ending. Choose between muffins, brownies, cookies, or sweetbreads, and you’re halfway there.
Having home-made food is crucial if you wish to keep your costs down. Plus, everyone loves a touch of warm home-prepared bread. The smell is just mesmerizing!
The recipe is super easy and takes no more than an hour to get it ready. For a group of 20, you need 10 ripe bananas, 3 cups of sugar, 6 beaten eggs, 6 cups of flour, some oil, and baking powder. For extra flavor, add walnuts, chocolate chips or cranberries. You might need to bake in several turns.
Mix all the ingredients, the bananas first. Separate the batter in loaf pans. Bake in a preheated oven for about 40 minutes or until you can insert and take out a clean toothpick. When ready, cool it down and then slice and serve it with some hot chocolate.
You have an endless sequence of combinations for muffin lovers at disposal. The classic recipe includes flour, baking powder, sugar, salt, milk, eggs, and melted butter that go into the same mixture. Blueberries come in the end, and then you bake for about 15 minutes in muffin tins.
A total of 30 muffins will cost you no more than $15 if home-made. If you want to reduce the cost, buy a pre-mix, and add some fresh blueberries. Muffins are real cheap foods to make for a party.
Parker House Rolls
These lovely bread rolls are one of the best Mother’s day ideas. The milk makes them taste buttery and soft. After having the rolls baked, the shell feels a bit crispy, so the contrast is perfect. The butter brushed after baking is what makes them so special and feather-light.
Eggs, milk, and butter in the dough give the tender texture. You’ll also need flour, instant yeast, sugar, and salt. So, if you have more time to spend on baking, don’t miss these divine treats.
No party will come to an end without an appealing dessert. Guests with a sweet tooth will surely welcome any of the ideas below.
Who doesn’t like a piece of chocolate, tart or cheesecake? If you’re looking for cheap party foods to make, go with a cake mix and a ready-made frosting. Or you can prepare the entire dessert yourself. This will require more money and time. The decorations can vary depending on the theme of the party.
If you’re serving more than 20 people, go with a bakery cake. The least you can pay is $50. Either way, you’ll know that you’ve done great work as a host.
Brownies or Cookies
If it’s simple, that doesn’t mean the dessert won’t please the crowd. And it’s a great last-minute plan. Chocolate chip cookies are easy to make and can be arranged nicely. Plus, they can be stored for several days.
Brownie bars are cheap food ideas for a birthday party and easy to make, too. Whether fudgy or cake-like, the choice of brownie recipes is overwhelming. A good idea is to cut the brownies in various shapes and drizzle them with some chocolate syrup of raspberry sauce. Make a brownie sandwich with some ice-cream in between. A bunch of 60 brownies or cookies will cost you not more than $15.
That’s why many kids eat free restaurants give such treats to your kiddos.
More often than not, pudding combinations are delicious, and everybody likes them. You can go with the basic pudding formula and then add some fruit pieces and whipped cream on top. Pour some caramel topping if you opted for vanilla pudding. The combination is super tasty!
Pudding is the perfect ingredient for many fast no-baking cakes. Just lay some sponge fingers and pour chocolate pudding among the layers. Add strawberry pieces for extra flavor. Puddings are quick food ideas for parties and won’t cost you more than $15 for a table of 20 people.
Make these cracker sandwiches in the comfort of your home and ask for some more. Procure milk chocolate, marshmallows, and graham crackers. Place graham cracker halves on a baking sheet. Put a thin chocolate bar on each cracker. Then lay the marshmallow above. Top with a second graham cracker half and press it together.
Your sweet, melty sandwich is ready to be served. You can vary the classic combination if you add a spread of jam, jelly, or caramel sauce.
If you chose to keep an eye on your finances, then you must also be aware of the beverage budget. Meaning, you’ll have to think of ways to cut the cost and serve drinks that don’t overburden your budget.
Drinks can be the most expensive aspect of your party if you’re not careful. So, plan carefully the drinks that you’ll serve your guests with. Frugal beverages such as lemonade are the best option for non-alcoholic parties. For the regular lemonade, you’ll need cold water, lemon juice, sugar, and some lemonade powder. You can also go with store-bought lemonade.
If you want to make it unusual or a real thirst-quencher, change its color. Prepare mango lemonade or cherry lemonade. Add pieces of your favorite fruit or some puree, and your guests will get totally charmed. Small and frozen watermelon chunks will make your red lemonade a fantastic and original drink. Add ice cubes from time to time.
If you prefer exquisite parties without breaking the bank, try various combinations of the Mimosa booze. The original Mimosa is made of 50/50 sparkling wine and orange juice. Two simple ingredients, and yet you get such a refreshing drink.
Opt for less expensive champagne that costs about $12. Buy orange juice at the store or make it yourself. You don’t want to have any pulp in it because it’ll make a mess when mixed up with bubbly. Mix ingredients cold with the wine going first. And don’t stir the booze. If you wish to garnish it, add orange twists on the glass rims.
For a more personalized taste, pour a dash of cranberry, pineapple or pomegranate juice.
Lemon-Basil Mojito Mocktails
This is one of the coolest and most refreshing drink for summer parties. The preparation is both fast and fun. Plus, children love it, and you can store it for the following day. The adult version can include some rum or vodka.
To prepare it, you need water, basil leaves, some sugar, lemons, Spring Lemon Tea, and crushed ice. The crucial step is to boil the sugar and the water until it’s completely dissolved. Crush half of the basil or mint and add it into the sugar mixture. After it cools down, add the remaining ingredients.
This 2020 is the high time you give this fabulous drink a go. Just pour it over crushed ice and decorate it with fresh basil leaves and lemon slices.
More Tips For Throwing A Cheap Party
To organize a cheap party isn’t all about the food and drinks. There are other aspects to consider, too. Stay with us until the end, and keep an eye on these life-saving tips.
- The type of party you’re having will determine your food selection. Finger food is perfect for a wedding shower for 100 guests or a birthday party. If it’s a graduation or Christmas party, your food must have more substance.
- Make the time of the day fit your budget. If you’re flexible in terms of time, go with brunch. The times of the day when guests don’t expect a full meal will be the cheapest option. Here, it’s acceptable to serve finger foods or some appetizers.
- Look for free or food on sale. This is a vital aspect of your saving strategy. After planning your menu meticulously, start seeking promotions and discount flyers well in advance. Mind expiry dates and storage capacity as well. For instance, you can grab a free turkey for Thanksgiving or complimentary cookies for Christmas.
- Tighten your belt on the beverage budget. Avoid serving spirits if you want to keep expenses down. Alternatively, serve only beer and wine. Another idea is to serve punch, coffee, and tea. Avoid individual cans and buy 2-liter soda bottles if that’s your choice for the party.
Cheap and Easy Party Food Ideas – Final Words
With a little bit of imagination, preparing inexpensive party food on a budget will be less of a worry for anyone. Plus, the more parties you throw, the easier for you it’ll become to make the perfect combinations in the future. Until you get more experienced stick to our tips and ideas.
Did this article save you tons of cash on that massive party? Well, we have tons of useful money-saving tips coming up. So, don’t forget to subscribe to our ProMoneySavings Newsletter and get them right into your inbox!


As there aren’t going to be many opportunities to use it this week I decided to use it to make a recipe out of my new Preserving by the Pint (by Marisa McClellan) book.
The rhubarb and rosemary jelly looked yummy so I thought I’d give it a go.
The recipe was really easy. You just had to stew the rhubarb until it was falling apart and then strain off the juice.
Then it was time to boil the rhubarb and rosemary with the sugar until it was syrupy.
And then finally I boiled it in the jars and now I have one and a half jars of yummy jelly. Admittedly the recipe had said it would make 3 of these jars but I’m happy with these as they’re clear and yummy!
The book is definitely worth a look after your after small scale preserving.


Easter. . .
(or, Spring finally arrives in the Northeast)
This year, both Greek and regular Easter Sundays fell on April 15. With the stock market closed on Good Friday, and Massachusetts schools and colleges closed the following Monday for Patriot's/Marathon Day, we would have a lovely long weekend. As it approached Easter, the weather warmed up, and the bulbs planted in the garden in the middle of our street actually started to bloom. On Good Friday, we drove my friend Annie home from the oral surgeon, ate lunch out, and dyed eggs with the Passover-observing, never-before-having-dyed-an-egg Howard at home that evening. On Holy Saturday, we had a lazy sunny spring day together, with lunch in Chinatown and a trip to Ming's supermarket, and ended the day by preparing the boneless leg of lamb for Easter dinner (trimmed of fat, rubbed with thyme, rosemary, paprika, flour, salt, pepper, and lots of ground coriander, and with many garlic slivers inserted into the meat). This (above right) is what the fridge looked like on Easter Eve--everything in it, of course, in preparation for the holiday.
Easter Sunday dawned beautifully sunny and warm. Christina was up at 7:00 to put the spanekopita in the oven and shower and dress. By 8:30, a sleepy Robert wandered into the kitchen and we decided to eat breakfast and forego the too-early, too-long church service at the Methodist church we'd gone to the week before. Our dining room (Howard calls it the solarium) gets such lovely morning sun that Robert (left) wore his sunglasses to breakfast. This picture shows our dining room and part of our deck, separated from the dining room by a wall of windows. Breakfast (right) consisted of Aunt Grace's homemade strawberry jam; iced coffee with tapioca pearls (Robert's contribution to the meal, perfectly cooked and a rare treat); orange juice, Christina's homemade Greek Easter bread; a small cheese sampler from the Bread and Circus; and the hard-boiled dyed Easter eggs.
By 11:30, everything was done--the table was set for dinner (left), the lamb ready to pop in the oven, the potatoes and spanekopita keeping warm, the ice made, the drinks chilled, the appetizer platter made up--and, as Robert's father, grandmother, and Ada weren't expected until after 1, Christina (left) relaxed in Uncle Frank's big blue chair to read a book for awhile.
When everyone did arrive, we first took Grandma Helena on a tour of the apartment--she was impressed by the computers, loved sitting in Uncle Frank's chair, admired the kitchen, and is here (below) seen smiling as she peers into the bathroom (not visible in this picture) to admire our tub (not just a shower, and not narrow and uncomfortable like her current bathtub). Then, we settled down in the living room for appetizers (homemade blue cheese carmelized onion spread and purchased duck pate with more of the Greek Easter bread).
Above, Robert and Christina take a picture together in the living room before everyone arrives. Both are wearing new clothes from the Old Navy we recently discovered right by our house--yes, Robert's shirt is lavender, and yes, he picked it out by himself. It happens to look great on him.
Dinner was lovely--the lamb was medium, but still very juicy, with a nice white wine-dried cherry sauce on the side for it; there was spanekopita (Greek spinach pie); potatoes au gratin with goat cheese; a salad of Boston lettuce, red onions, almonds, and mandarin oranges in a citrus-balsamic dressing; a first course of chilled cream of asparagus soup with an avocado garnish; and, later, a white chocolate apricot frozen mousse, with fresh marinated strawberries and a raspberry sauce. In between dinner and dessert, we watched the movie Mickey Blue Eyes, which everyone enjoyed. Robert's father drove his grandmother home around 8pm, and thus ended a very nice Easter day.
to other Spring Flings. . .


Food Jewelry... NO Calories :)
Midwest Paradise offers a wide variety of affordable freeze dried candy and treats that offer a unique flavor and texture for all sweets lovers. We now also make fun jewelry that’s great to show off your style and to give as gifts! In my opinion, the ABSOLUTE BEST stocking stuffers EVER!!!
Midwest Paradise is a woman founded and owned FDA approved commercial kitchen in Montgomery City, MO. My husband has been a amazing supporter and partner to make my dream of owning my own business come true. We use the freeze drying process to enhance the flavor and texture to some of the most popular sweets and treats from around the world and make jewelry that is sure to make you smile!
Proud Member of BUY MO!Learn more
"BUY MISSOURI is an initiative created to recognize and promote Missouri companies and manufacturers to the public, and strengthen our state’s economy. The more we support and buy Missouri products, the better our entire state will do!" buymissouri.net
Proud Member of Missouri Grown!Learn more
Grown is an outreach program through the Missouri Department of Agriculture that promotes Missouri Grown and Missouri-made items, representing food and non-food products, retailers, farmers’ markets, agritourism and agricultural experience destinations." Missouri Grown website
Proud Member of the Rotary!Learn more
Rotary Mission: We provide service to others, promote integrity, and advance world understanding, goodwill, and peace through our fellowship of business, professional, and


Just steps away from the cottages is a lovely restaurant serving delicious meals. You can enjoy sitting in the comfort of the restaurant or have your meals delivered to your balcony/deck or Poolside. We specialise in healthy teas and Jamu (traditional health drinks with locally sourced ingredients such as Tumeric, Ginger and Tamarind). Meals are made with mostly organic, locally grown vegetables and fruits and lots of love.
We cater for vegetarians and offer many tofu and tempe curries, snacks and salads. Of course we also serve traditional meals of freshly caught fish and chicken dishes.


‘Food Love Stories’ campaign by BBH London focuses on the freshness and quality of the supermarket's range
At the start of last year, Tesco introduced Food Love Stories – a campaign that celebrates the food people love to make, for the people they love. The latest Food Love Stories build on this, bringing to life all the passion and care Tesco puts into creating the best quality food for its customers.
The first story spotlights how all of its fresh berries are handpicked and chilled within 60 minutes to ensure they are at their freshest for customers.
Featuring the voice of the self-proclaimed food fan, Sarah Millican, and beautifully directed by acclaimed Director Charlie Stebbings, the films employ an honest view on how we all feel when presented with mouth-watering food.
The first film launches on 6th June from 8.40pm during a special ad break on ITV, with the campaign running across TV, Cinema, Out of Home, Digital, Social, Radio and all Tesco digital owned channels including in-store. Accompanying the films, is a series of print and digital executions shot by food photographer Jonathan Gregson.
The media planning and buying is handled by MediaCom UK.
Alessandra Bellini, Tesco Chief Customer Officer, said,“At Tesco we’ve always been passionate about the food we offer. Our latest Food Love Stories put the quality of our food centre stage, focusing on the lengths we go to bring great tasting food to our customers.”
“We’ll be sharing a number of stories showing how we give customers the freshest and tastiest products, starting with how our berries are handpicked and chilled within 60 minutes – making sure they are juicy and perfectly ripe.”
Tom Drew, Creative Director on Tesco at BBH said,“We aimed to capture people's honest reaction to seeing great quality food”.
Brand Manager:George Rivers (Campaign)
Brand Communications Manager:Michael Cocker (Head of in-store Customer Communications)
With an LBB company page, you can upload all your press, work, jobs and events at the click of a button, giving your news an audience of over 120,000 users in over 160 countries. You will also be connected with our editorial team, and become part of our global creative community.


The last few years have seen major changes in the ways that consumers shop for groceries. Grocery chains focusing on either premium or extreme value options have seen growth in market share and store traffic, while mass traditional supermarkets are struggling to maintain relevance.
At the same time, despite busy lives, consumers are shopping in more grocery formats, and are less likely to choose one grocery brand as a primary shopping location. Over the past few years there has been a shift in shopper behaviour and the role that food and mealtimes play in shoppers’ lives. These changing consumer needs have clear implications for the ways that grocery retailers need to position and differentiate themselves.
We have identified 3 key drivers of this shift in behaviour and we will explore them over the next few weeks. We will also examine the ways that grocery brands need to revitalize themselves in order to maximize the opportunity these changes present in terms of both in-store experience and other touchpoints that can be used to build shopper engagement.
The Changing Role of Grocery Shopping Within the Household
Grocery shopping is no longer the responsibility of a single primary shopper (usually female) within households. Adult men and women both recognize the fairness of sharing grocery shopping and meal preparation, especially given the prevalence of dual income working households. Men increasingly play a significant role in grocery planning, food shopping and meal preparation, with 80% of US households now sharing grocery-shopping responsibilities.
However, while men and women share broadly similar behaviour in terms of basket size and value, trip missions and channels used, there is a significant difference in the path to purchase for male and female grocery shoppers.
Men typically engage at a much lower rate in terms of grocery planning. They are less likely to read weekly ads, clip coupons or write down shopping lists, and rely much more strongly on recall and mental shopping lists. Just concentrating on female grocery shopper behaviour reduces the opportunity for retailers to have an impact on shopping behaviour across the path to purchase. Grocers are missing opportunities to build store traffic, motivate basket value growth, and increase product trial in store. Given the predominance of a memory-reliant, less informed male consumer, opportunities to stimulate impulse purchasing and engage in solution selling are clear.
Widening Channel Usage
As more family members participate in grocery shopping, more household resources can be allocated to this task, increasing the amount of time that households can spend grocery shopping. This is one of the drivers of growth in channel usage. Over the last 5 years, the number of different channels used by individual grocery shoppers has increased by 25%, with the average principal grocery shopper visiting 3 different grocery channels. This growth in channel usage – despite continued pressure on shoppers’ free time and their need for convenience – is largely driven by an increase in co-shopping and shared shopping responsibility. This means that households are better placed to shop an assortment of retail brands and use different channels to meet specific category needs. For example, bulk products and staples can be bought from value-driven retailers like mass merchandisers, club and dollar channels, while categories for which product range and quality are key consumer drivers (meat, bakery and produce) are increasingly sourced from specialist organic or local retailers. And while specialists’ share of wallet has increased threefold in the last 10 years, only 3% of shoppers consider organic supermarkets, for example, as their primary grocery store, indicating that most shoppers use specialty stores for specific items, rather than as part of a stock-up shopping mission.
Mealtimes as Food Experiences, Not Chores
Traditionally, for most households, meal preparation and grocery shopping were based on predictable products and shopping lists, with limited engagement. Grocery shopping was one more chore for the housewife, who needed to complete her shopping trips as easily and simply as possible.
As consumers have shifted focus from the physical to the experiential, grocery shopping has become less of a chore and a more of an engaging experience. Food and meals are an opportunity for self-expression and status building, both offline when sharing meals with friends and family, and online using social media to show status and share experiences. Shoppers today allocate more of their time to creating their own food experiences, best shown by the growth of viewership of online recipe video content which has increased 170% year on year, with 23 billion views of video recipe content alone in the last 12 months.
This increasing appetite for food content – both on and offline – presents strong opportunities for retailers and the brands they sell. It highlights the need for innovation to satisfy shoppers’ inherent desire for new food experiences and the importance of building emotional engagement with shoppers, as well as the real potential for in-store digital activation to engage shoppers at the emotional level.


Active Manuka Honey AAH 250g - Airborne Honey Health
A Spoonful of Goodness!
Get goodness into your day with Airborne Health Manuka Honey. It tastes great - and is good for you too!
Airborne Health Manuka Honey has a high level of antibacterial activity to help support your natural health. This Active AAH Manuka Honey has been laboratory-tested and contains a whopping 173% more AAH (Antibacterial Antioxidant Honey) than Airborne Clover Honey.. Active AAH Manuka Honey also contains high levels of antioxidants to combat free radical damage. Antioxidants deactivate free radicals which are caused by air, sunlight and pollution. Free radicals can damage cells and harm the immune system. Enjoy Active AAH Manuka Honey daily to stay healthier.
As well as being good for you, Airborne Health Manuka Honey tastes great too! New Zealand Manuka Honey tastes rich and dark. The smoky, caramel flavor includes tones of malt. Enjoy it on toast, stirred into a warm drink, drizzled over ice cream or licked straight off the spoon. Yum!
| Serving per package:12.5/ Serving Size:20g ||Qty Per Serving ||Qty per100g |
| Energy || 272kJ|
| Protein || <1g || <1g
| Fat, total || 0g || 0g
| -saturated || 0g || 0g
| Carbohydrates || 16g || 80g
| -sugars || 15g || 75g
| Sodium || <5mg || <5mg