Big Heart Teas
Big Heart Tea Co. is a St. Louis-based, woman-owned tea company on a covert mission to make people feel good, with the power of healing herbs. 10 compostable tea bags per unit. Shelf life 2 years. Certified Organic by ODAFF. 100% recyclable outer packaging and 100% compostable inner packaging.
Royal Treatmint (mint & lavender)
Royal Treatmint was created to help balance the adrenal glands of even the most hardcore coffee drinker. A relaxing and stimulating mix of mint and lavender to soothe your senses.
Ingredients: organic spearmint, organic peppermint, organic lavender, organic tulsi, organic gingko leaf
Cup of Love (rose)
Cup of Love is a mild, nurturing, naturally sweet rose tea. Crafted by hand to reduce stress and soothe your soul. A floral olfactory release, just like a hug from your grandma.
Ingredients: organic rose, organic tulsi
Cup of Sunshine (ginger & turmeric)
Our signature turmeric tea. Our flagship tisane. Turmeric, ginger, & Malabar peppercorn pack a triple punch of anti-inflammatory power. Not to mention, Cup of Sunshine is great for building your immune system and stimulating digestion.
Ingredients: organic turmeric, organic ginger, organic tulsi, organic Malabar peppercorn, organic cinnamon
It looks like a cup of coffee and kinda tastes like one too. Actually, it tastes like an herbaceous, chocolaty coffee dream come true.
Ingredients - organic cacao, organic roasted chicory, organic dandelion root, organic sweet cinnamon
A calming blend of chamomile and herbs. Chamomile Mint is a naturally sweet and minty tea, simply blended with 3 ingredients.
Ingredients: Organic Chamomile, Organic Spearmint, Organic Lemongrass


I ate breakfast at Johnson's the day after they opened. It was very good.
Two eggs scrambled perfectly(for me) 4 big strips of bacon cooked the way I like it(Done but not burned to a hard crisp)
Hash browns, toast, and coffee.
$13.00 if I remember.
I don't go to the Park Café anymore. It was awful when I tried in in 2018 and 2019.
There's a pizza place next door to Park Café that was "OK" but the wait time was really long in 2019.
Two Sisters is open and it was good imo back in 2019.
I like this place.
Not eaten in the Cattle Baron in 4-5 years but it was good, but spendy.
thought the food was any good in the Many Glacier Hotel...plus it's way overpriced.
You don't go to the Many Glacier Hotel to eat, just the ambiance
I don't eat at Serranos because I don't like Mexican food.


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Fermentation is an amazing process which produces flavors that are unobtainable in any other way. Flavors range from sweet to sour to umami. Entire populations have relied on fermentation as a form of preservation before refrigeration .Many cultures believe fermented foods and beverages are the key to longevity and happiness in life. Health benefits are ample and our society is embracing fermented foods more and more each and every day.
The Fermentation Festival & Market is a celebration of everything fermented. Guests will have the opportunity to sample fermented foods and beverages from across the country. Participants include Craft Brewers, Local Distillers, Kombucha Breweries, Wineries, Restaurants and Sauerkraut Makers.
The festival strives to increase awareness about fermented foods and beverages. Educational Seminars will be offered on a variety of topics.
This years festival will also feature the First Annual Pickle Toss. Starting at 4:15pm contestants will fling, toss and throw pickles into their teammates mouths from a distance. Sign up at the festival for your chance to win serious bragging rights that also come with a gallon of pickles and $50.


Around the world, more than five and a half million tons of chocolate are eaten every year as chocolate bars or other sweet shop. Quite a bit of this utilization happens in Europe and North America, where an enormous working class populace has higher expendable livelihoods than somewhere funny chocolate bar.
The Swiss are the most unquenchable eaters. In 2012 they devoured 11.9kg per capita. Taking into account that a standard bar of chocolate contains on normal 42.5g of chocolate, this implies that every Swiss individual devoured what might be compared to 280 bars in a single year, more than 3/4 of a bar each day.
The Irish are the following greatest eaters with a normal utilization of 9.9kg (232 bars) per individual, trailed by the UK at 9.5kg per head. Individuals in other West European nations eat somewhere in the range of 6 and 9kg per capita. In Canada, utilization is 6.4kg per individual per annum. The USA, for once, isn’t first, with yearly utilization of simply 5.5kg (129 bars) per capita, not exactly a large portion of the Swiss.
Outside the West and Russia (5.9kg per capita per annum), considerably less chocolate is eaten. In China, yearly utilization is simply 1.2kg per capita, while in India it is just 0.7kg per individual.
The yearly worldwide utilization of chocolate is expanding by a normal of 3% per year. This pattern looks set to proceed. In the event that eating a lot of chocolate is terrible for wellbeing, an emergency is clearly approaching.
Sorts of chocolate
Chocolate is produced using the seeds of Theobroma cacao, a tropical tree that has been developed in Mexico and Central America for in any event 3,000 years. Today, nonetheless, the principle developing regions are in West Africa where more than 70% of the planet’s harvest is developed.
The seeds are contained in units that dangle from the cacao tree and the cases are collected by releasing them with a cleaver. The cases are opened and the beans inside, alongside the mash that encompasses them, are taken out and set in heaps or containers and permitted to age. Cacao seeds have a strongly unpleasant taste, and should be aged to create their chocolaty flavor.
After aging, the beans are dried, cleaned and simmered, and the shells are taken out to remove the cacao nibs. The nibs are ground and condensed to make chocolate alcohol, unadulterated chocolate in fluid structure. The alcohol might be additionally prepared into two segments: cocoa solids and cocoa spread. Different fixings, like sugar, milk or powdered milk and vanilla, are added to create a scope of chocolates of fluctuating levels of pleasantness and taste.
Unsweetened chocolate, otherwise called harsh or heating chocolate, is unadulterated chocolate alcohol. It contains no sugar or other added fixings, and the unadulterated, ground, broiled chocolate beans grant a solid, profound chocolaty flavor.


After a few weeks of seriously uninspired cooking I made something tonight I liked well enough to share!
Citrusy warm potato and wilted spinach salad
A Krista Kitchen Creation
3 cups baby spinach, rinsed and dried
1 zucchini, thinly sliced
2 roma tomatoes, chopped
6 fingerling potatoes, sliced
1/4 cup onion, thinly sliced
1/2 fennel bulb, sliced
1/2 cup chopped mushrooms
1 grapefruit, segmented, juice reserved
1 orange, segmented, juice reserved
3 tablespoons olive oil, divided
1 tablespoon agave
1/4 cup red wine vinegar
1/2 tsp sea salt
1/4 tsp cayenne pepper
Heat 2 tablespoons of oil in a pan and saute the onion and potato slices until potatoes start to soften, about 5 minutes. Add the mushrooms and the fennel, cover and cook through.
In a small bowl, combine the reserved citrus juice with the vinegar, salt, cayenne and agave, whisk well and add in the remaining tablespoon of oil.
Add the sauce to the pan and simmer until liquid is reduced and potatoes are fully cooked.
Toss the spinach with the tomatoes and zucchini, add the hot potato mixture and combine well, allowing the spinach to wilt slightly. Serve topped with segmented citrus fruit. Enjoy!


The role of nutrition in regulating inflammation is becoming a more and more mainstream topic. The inflammatory process can be good or bad depending on why it starts and the duration of the effect. When your body is exposed to something foreign like pollen, a thorn or a virus, it initiates a cascade of inflammatory mediators that respond to remove the pathogen. In these cases, the inflammatory process is serving a protective role to keep you safe.
Unfortunately, there are times when the inflammatory process can become unregulated and persists even when no foreign pathogen is present. In these cases, the inflammatory process, which is meant to protect your body, actually precipitates a state of disease. When your body is in a state of chronic inflammation it gradually wears you down.
Common diseases that result from inflammation
- Heart disease
- Chronic pain
- Autoimmune disease
More and more studies show that the foods we eat have a significant impact on the level of chronic underlying inflammation we experience. Some foods actually reduce inflammation, and are known as anti-inflammatory, while other foods cause more inflammation and are therefore categorized as pro-inflammatory.
Pro-inflammatory food groups
- Sugar and high-fructose corn syrup
- Trans fats
- Vegetable and seed oils
- Refined carbohydrates
- Processed meats
- Excessive alcohol
Unfortunately, pro-inflammatory foods are extremely common in the American diet. Making choices to minimize these foods is essential to reducing the risk of chronic illnesses like heart disease and diabetes as well as chronic pain and even fatigue.
Just as limiting pro-inflammatory foods is helpful, choosing anti-inflammatory foods is important too. Many anti-inflammatory foods are known to have high levels of antioxidants and naturally occurring anti-inflammatory compounds.
Anti-inflammatory food groups
- Cruciferous vegetables (ie broccoli, cauliflower, Brussel sprouts)
- Green tea
- Fatty fish
Overhauling your diet can be tough. Believe, I’ve been there. There was a time when I literally ate chicken and rice or steak and rice EVERY. SINGLE. NIGHT. There was no side salad or vegetable. Fruits were few and far between.
I was exhausted all of the time. Unfortunately, when I did try to eat fruits and vegetables, I’d feel bloated and uncomfortable. My body was not accustomed to the high levels of fiber and the gut flora that flourished on steak and rice were completely inept at breaking down a piece of broccoli.
Therefore, it required a very gradual shift from my nutritionally deficient diet to the healthy, nutrient-rich diet I embrace today.


The Truff Hotter Sauce from TRUFF
is the "less sweet, more heat" rendition of the Flagship Original.
Designed for the heat-seeking flavour connoisseur - TRUFF Hotter Sauce is a jalapeño rich blend of red chilli peppers, Black Truffle and Black Truffle Oil, Organic Agave Nectar, Red Habanero Powder and savoury spices. Perfectly balanced and loaded with Truff's same iconic flavour.
- Gluten Free & Vegan
- Medium - High Heat (Approx. 4,500 - 5,000 SHU)
- Made in the USA
Ingredients: Red Chilli Peppers (64%), Vinegar, Organic Sugar, Garlic, Salt, Black Truffle (1%), Organic Agave Nectar, Olive Oil Infused with Black Truffle Essence (1.5%), Natural Colour (Lycopene, Glycerin), Organic Cumin, Thickener (Xanthan Gum) | Refrigerate after opening. Shake well before use.


If you want to start roasting your own coffee beans but you’re not sure where to start, you’re in for a treat. Today, we’ll look at some of the best home coffee roasters and walk you through various elements of the roasting process so you can get going confidently.
The more picky drinkers look for the flavor of the coffee more than the ambiance. Many coffee connoisseurs actually choose to grind and brew their own concoction at home. For those who want the best espresso beans, here are the top products to use to brew your own smooth, strong, and flavorful cup:
These days with excellent espresso machines and nespresso machine, you can get excellent coffee right in your home in a matter of minutes. However, there is a different sense of satisfaction in having coffee from a slow brewing coffee percolator.
If you are traveling and you want to have a cup of coffee, the option is to buy the coffee from a coffee shop. The other option is you bring along your own coffee.For that, you need to know which is the best coffee thermos on the market.
Brew Top 15 Best Instant Coffees – 2023 Reviews and Top Picks Tired of waiting in line just to have a cup of freshly brewed coffee? Do you sometimes wish that you could just prepare it at home? Is cleaning the coffeemaker adding to your stress? Make your life easier and more enjoyable with these…
Coffee bean roasting is the heating coffee beans in a coffee roaster to transform the physical and chemical properties of the original green coffee beans. The reaction of the green coffee beans results in particular desired flavors and aromas of an excellent final brewed cup of coffee.


Glycemic Index Guide
- Category: Nutrition
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Lower Glycemic Index Food Shopping Guide
(Food shopping guide to use if you choose to try for a lower glycemic index diet to lose weight or correct some health conditions.)
Drinks (8-12 glasses a day)
Drink water, water, and more water. Herbal tea, green tea, diet soda pop, and decaffeinated coffee are also good. Crystal Light mix is OK, but don’t make it your main drink. Cranberry and apple juice are OK in small amounts. A very small amount of grapefruit and orange juice is OK. Skip all sports drinks (Gatorade, Powerade), sugared soda, other sugared drinks, caffeinated coffee, beer, liquor, and wet or sweet wines.
Meats, Proteins and Essential Fats (5-8 servings per day)
Eat all meats, fish, seafood, poultry, fowl, eggs, nuts, seeds, and soybeans. Fish and seafood are the best protein source. All meats are best in unprocessed forms but even processed meats are usually not too bad. So go ahead and have some hot dogs, brats, sausages, and bacon occasionally, but don’t make them your only meats. Watch out for the salt amount in the processed and packaged meats and other protein products. Buy plenty of unsalted or low salt nuts and seeds for protein snacks. Eggs are OK for all people. Vegetarians should eat lots of tofu and other soy meat products, dry beans, and eggs if possible.
Vegetables and Legumes, dry beans (3-6 servings per day)
Eat almost all vegetables, especially green vegetables, in their natural state. All beans, fresh or canned, are okay unless much sugar or sweeteners have been added. They could be fresh or quick frozen with no sugar added. Some canned vegetables are OK with no sugar or sweeteners added. Skip all potatoes and potato products, sweetened vegetables, beets, carrots, and corn.
Fruits (1-4 servings per day)
Eat all berries like blueberries, strawberries, etc., cherries, apples, pears, plums, prunes, peaches, grapefruit, and just a few oranges and grapes. All fruit must be fresh or fresh frozen and unsweetened. All dehydrated fruit is fine. Apple and cranberry juice. Skip bananas, all melons, raisons, dates, apricots, pineapple, all canned fruits, all sweetened fruits.
Grains (1-4 servings per day)
Eat only real whole grain bread with more than 4 grams fiber per slice. Made with fructose sugar is best and with flax added is better yet. Oats are the best grain to eat. Get long cooking (5 min) oatmeal. 100% duram semolina spaghetti and angel hair pasta is OK as long as it is not cooked too long. The only cereals that are OK are long cooking oatmeal, oat bran, and packaged cereal high in protein, very high in fiber (soluble fiber best), and very low in sugar (that excludes most cereals). Include only brown all natural rice. Skip any product made with enriched flour, enriched macaroni, or saying “enriched” on the package. Skip white rice, all corn meal products, all puffed grain products, all crackers, all bakery and donuts.
Dairy (0-3 servings per day)
Eat almost any dairy products except ice cream. Yogurt and cheese are better than milk. Soy milk, although not dairy, is very good for all people. Skip all ice cream and frozen yogurt except ice cream with all natural ingredients and containing high protein (eggs) and usually moderate fat amounts. Sweetened with fructose would be ideal rather than using sucrose sugar. The artificial sweeteners, like corn syrup, are usually the worst.
Sweeteners (as little as possible)
Eat only pure 100% fructose sugar. Some aspartame, saccharin, and sorbitol is OK. Skip or reduce use of corn syrup, dextrose, glucose, maltodextrin, maltose, high fructose corn syrup, honey, maple syrup, molasses, nutrasweet, equal, sweet’n low, sweet thing, sweet one.
Snacks (should fit in an above category)
Eat nuts, seeds, acceptable fruits, cheese, yogurt, pickled herring, hard boiled eggs, sugar-free Jell-O and pudding, pure protein bars, olives, peanut and almond M&M’s. Skip popcorn, pretzels, rice cakes, all other candy and candy bars, all crackers, chips, graham crackers.
Sandwich Fixings (should fit in an above category)
Eat all meats, sliced meats, poultry, fish, hot dogs, brats, sausage, eggs (egg salad), tofu, soy meats, cheese, peanut butter (natural peanut butter best), miracle whip, mayonnaise, fructose sweetened or 100% fruit jams and jellies. Use only really high fiber whole grain breads and buns (made with fructose and flax is best). Skip all breads and buns with “enriched” on the label or ingredients list. Since breads and buns are generally the worst part of the sandwich, try to minimize the bread and heap on the good ingredients to make a super protein sandwich.
Eat garlic, onion, mustard, butter, olive oil, pepper, peppers, cinnamon, potassium salt, vinegar, cream cheese, sour cream, chives, parsley, lettuce, cabbage, and tomatoes. Only a little ketchup, steak sauce (all natural ingredients best), barbecue sauce, and lite salt. Skip regular salt, margarine, gravies, highly sugared sauces.
For items not on the above lists, especially for processed and packaged foods, follow these simple rules.
Check the ingredient list for these on a per serving basis.
1. Look for lower sugar amounts ( <= 1 grams/servings excellent, <= 3 grams/servings very good, <= 5 good, <= 9 fair). Many items contain natural sugar in the food itself. This sugar is generally better for you than added sugars and sweeteners. For example strawberries contain a lot of natural fructose sugar, but they are still low glycemic overall. However strawberries packed with added sugar are not good for you. It is the amount of added sugar that is most critical to keep as close to zero as possible.
2. Look for lower density carbohydrates ( < 8 grams/serving excellent, < 15 good, < 25 fair). Lower density carbohydrate foods usually have a lower glycemic index rating.
3. Look for higher protein amounts ( > 3 grams/serving minimum, > 6 grams better, > 10 grams excellent, or fits the below ratio. Vegetables are low density, but most have a good protein/carbohydrate ratio.)
4. Protein/Carbohydrate ratio ( > 1:2 excellent, > 1:3 very good, > 1:5 good, > 1:7 fair). You generally do not want to eat a lot of foods that contain very little protein compared to the amount of carbohydrates. Foods containing more than 7 times the amount of carbohydrates compared to proteins are usually not recommended. Berries, apples and some other fruits are the only exceptions to this.
5. Look for higher fiber amounts ( 3 or more grams/serving best). Try to stay away from foods that do not contain significant fiber. You will never get your daily fiber needs of 25 grams or more a day if you eat many low fiber foods.
6. Avoid all partially hydrogenated vegetable oils. Often a different brand of the same item is made without hydrogenated oils.
7. Look for lower salt amount ( < 100 grams/serving excellent, < 200 good, < 400 fair) People with high blood pressure should look for the lowest salt possible and never consume more than one high salt item per day.
8. Look for higher potassium amount ( > 200 grams/serving excellent, > 120 good, > 60 fair) People with high blood pressure and athletes should look for the highest amount of potassium possible. Most processed foods contain very little potassium.


The sauce will thicken up a bit on standing. You’ll want the kind that comes in a tube – not sausage links. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. Brilliant! Fry in batches in a little olive oil until brown, then set aside. Fry the onion and courgettes for 5 mins or until softened. Sauté meatballs until browned on the outside and cooked all the way through. Turn off heat and allow to cool. Add sausage to the bread crumb mixture and mix well. Serving Size: Makes 28 meatballs Number of Servings: 28 Recipe submitted by SparkPeople user REVJVH. Fry in batches in a little olive oil until brown, then set aside. Shape sausage into 1-3/4-in. https://www.tastesoflizzyt.com/homemade-italian-meatballs-recipe The sauce is great for pasta, or you can use it for lasagna. Shape into meatballs. Serves 6 to 8. Get one of our Nick stellino sausage meatballs in sauce recipe and prepare delicious and healthy treat for your family or friends. Add in the pancakes, and mix just until combined. 98% Classic Spaghetti and Meatballs Just like other types of food, these foods are easy to prepare. Shape into meatballs. Serve with your favorite sauce and spaghetti. These Easy Sausage Meatballs also freeze well, so you can prep them in advance and just heat them up when you are ready to eat. Pan-fry the meatballs for about 8 minutes—turning each one every couple minutes—until browned and crusty on the outside and cooked through on the inside Shape into 20 meatballs; arrange on a shallow baking pan. Learn how to cook great Nick stellino sausage meatballs in sauce . The spices in the sweet Italian sausage give it the extra kick. https://www.yummly.co.uk/recipes/meatballs-with-sausage-meat Italian Sausage Meatballs. Related Posts. Drain, then stir into the meatball sauce. Instructions. Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. (I got 3 meatballs from each sausage). Add the onions and cook until softened, about 5 minutes. Tips for Making the Best Sausage Meatballs. Combine all ingredients and form into 3/4 inch to 1 inch balls; you can use a melon ball scooper. Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Home » Recipes » Italian Sausage Meatballs. Keto Italian sausage meatballs are easy to make and usually take me less than 5 minutes to prepare. Place evenly spaced on the prepared baking sheet. Any of our meatball recipes will be a hit with all the family. I developed this recipe as I was reviewing many other meatball recipes. Keywords: Air Fryer, Italian Sausage, Keto Meatballs Recipe, Ninja Foodi, Quick, Sausage Meatballs. This dish is perfect for cooking in advance and freezing. These meatballs can be frozen for use later. We earn a commission for products purchased through some links in this article. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever. How to roast pork: How to cook roast pork with crackling, Child development stages: Ages 0-16 years. Good appetite! Preheat oven to 400 degrees. Feb 20, 2017 - Explore Kelly Sandberg's board "Sausage & Meatballs" on Pinterest. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. How to make. Stir in the crushed garlic and fry for a further minute before adding the passata, oregano and Worcester … Meatballs and spaghetti makes a great family meal – and you can whip the whole lot up in just 25 minutes. These sausage balls are ready in 30 minutes with just 10 minutes of hands-on time. Keto Mixed Berry Smoothie Recipe. Nick stellino sausage meatballs in sauce recipe. Sausage – for this recipe, you need breakfast sausage. Dec 6, 2017 - Explore James Soy's board "sausage / meatballs" on Pinterest. I use a 2-tbsp cookie scoop. Add cheese mixture and onion mixture and mix until all ingredients are well combined. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up … 2 small courgettes, chopped into small pieces, 700g jar passata (smooth tomato sauce you can buy from supermarkets, or make your own by passing tomatoes through a blender or mill). Ingredients: For the Meatballs: 2 cups stale bread,... (continued) Directions. Leave to cook like this, uncovered, for 20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through. Crecipe.com deliver fine selection of quality Nick stellino sausage meatballs in sauce recipes equipped with ratings, reviews and mixing tips. Mix together ground turkey and ground sausage in a third, large bowl. Meanwhile, heat marinara sauce in a … Heat the remaining oil and fry the onion for 10 minutes until softened, then add the garlic and cook … Ingredients in Breakfast Sausage Meatballs. Add to slow cooker, stirring gently into sauce. 4 ingredients are all you need! I put them on a rack inside a half sheet pan to let as much fat drip out as possible. In a large bowl combine the sausage, apples, breadcrumbs, cheese, onion, and thyme with a wooden spoon or your hands. These are also a great appetizer with dipping sauce. Place Remove sausage from casings. "The stuffing mix in these meatballs bumps up the flavor, and they're super moist, too. balls; roll in flour to coat lightly. Squeeze out the sausagemeat from the sausages and roll small cherry tomato-sized meatballs out of it, putting them onto a cling film-lined baking tray as you go. This dish will last in the freezer for 2 months. For the sauce, heat olive oil in a large dutch oven or pot over medium high heat. Crecipe.com deliver fine selection of quality Nick stellino sausage meatballs in sauce recipes equipped with ratings, reviews and mixing tips. If you prefer to cook the meatballs outside of the sauce, line a large rimmed baking sheet with foil and place a cooling rack in the pan. https://www.deliciousmagazine.co.uk/recipes/pork-sausage-meatballs In a large bowl, mix sausage, salt, pepper, eggs, bread crumbs, and parsley. Basics; Sauces; Storyteller in the Kitchen 3; Free Recipes; Breakfast & Brunch; Soups, Salads, Side Dishes; Pizza & Pasta ; Entrees; Sandwiches; Dessert; Recipes With Video; All Recipes; Sausage Meatballs with Tomato Sauce. Heat a small amount of oil in a small skillet and cook onions until translucent. https://www.pegshomecooking.com/sausage-meatballs-mushroom-gravy-recipe Meanwhile, cook the spaghetti according to the packet instructions. Cook over a medium heat for 5 mins, then add the meatballs and cook for a further 5 mins, stirring occasionally, or until the meatballs are warmed through. Drain on paper towels. Bake for … Instead of making up a meatball mixture with minced meat or meats, parmesan, garlic and egg, I simply squeeze the stuffing out of about half a kilo of Italian sausages and roll it into cherry tomato-sized balls. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. * … These Easy Italian Sausage Meatballs are juicy and so flavorful! Published on August 21, 2016, Updated November 6, 2018 by Kristin Maxwell | 18 Comments. Line a rimmed baking sheet with foil. https://www.bbcgoodfood.com/recipes/swedish-style-sausage-meatballs Squeeze the meat from the sausage cases and roll into small balls. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently. Simply roll, bake, and serve with your favorite sauce! Cook for … https://www.allrecipes.com/recipe/218826/johnsonville-italian-meatballs Form the mixture into golfball-sized meatballs, about 1 1/2- inches in diameter. 825 shares. Add sausage to the bread crumb mixture and mix well. https://www.delish.com/cooking/recipe-ideas/a25621572/italian-meatball-recipe To encourage the kids to eat their greens, we've hidden the courgette in our sauce! This recipe for smoked meatballs with sausage gives a “Hell yes!” to both these questions. Meatballs and Italian sausage team up in this meaty, crowd-size pasta sauce recipe. Either works. See more ideas about cooking recipes, recipes, yummy food. Fry the onion and courgettes for 5 mins or until softened. Drain on paper towels. Place in the freezer and you will always have tasty meatballs on standby. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first. Stir in the crushed garlic and fry for a further minute before adding the passata, oregano and Worcester sauce. Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or store-bought. https://www.pegshomecooking.com/chicken-sausage-meatballs-recipe Pop in the bay leaves and let the pan come to a fast simmer. https://lakegenevacountrymeats.com/recipes/italian-sausage-meatballs Roll the sausagemeat into 20 balls the size of cherry tomatoes. In a large bowl, mix ground sausage, egg, onion, breadcrumbs, milk, parmesan, and parsley. Tender, flavorful meatballs, made with spicy Italian sausage and just a few other basic ingredients. Broil the meatballs about 8 inches from the heat source for about 10 minutes. Join more than 8,000 people who get my top recipes, meal ideas & tips to their inboxes each week. Serve with your favorite sauce and spaghetti. In sauté pan, heat oil over medium heat. Season the onion generously with salt and cook for about 5 to 7 minutes until soft and aromatic but not long enough to brown. ... (continued) Get this recipe with a Nick's Cooking With Nick Stellino 2 E-Book or with a Nick Stellino VIP Subscription. prepare a baking sheet by lining with foil and spraying with nonstick cooking spray. 1. Store leftovers in an airtight container for 3-5 days in the fridge and reheat to serve. … Preheat oven to 375F. Choose sausage that’s bulk or that comes in casings. Easy to whip up for a weeknight, and nice enough for Sunday dinner. Subscribe for Free Recipes, Meal Ideas & Tips! https://www.yummly.co.uk/recipes/meatballs-with-sausage-meat With pepperjack cheese, cream cheese, and juices from the sausage, these balls do not dry out in the time it takes for them to cook. Toggle navigation. Or used immediately in your favorite sauce. Leave to cool, then divide into portions and pour into containers. Place the Italian sausage in a large mixing bowl and massage it with your hands, breaking it down. Squeeze the meat from the sausage cases and roll into small balls. They should sizzle loudly. Makes me happy … See more ideas about Cooking recipes, Sausage recipes, Sausage. STEP 2 Stir in the garlic, mustard and crème … When is the best time to do Christmas food shopping? Bake for 20 minutes or until meatballs are cooked through (160°F). You can also freeze them for up to 12 months. Use raw Italian sausage, not precooked. Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible. Use a variety of meats to make these flavourful easy meatballs - from beef, pork (or a mix of both) to chicken or turkey. Cut the sausages open at one end and squeeze out the sausage meat into medium-sized meatballs. Method. In a large bowl, combine the sausage, 1/4 cup syrup and egg. Shape into 20 meatballs; arrange on a shallow baking pan. Place sausage, Bisquick, sugar, pepper, garlic powder, and Worcestershire sauce in a large bowl then mix until well-combined. Mix sausage, eggs and breadcrumbs. Form 1 ½" meatballs and place on an aluminum lined baking sheet. Turn and broil for 10 minutes longer. The meatballs are baked or broiled, a method we think is much easier (and less messy) than frying. Squid and prawns with chilli and marjoram. Place stuffing mix, dried onion and 1 cup water in a large bowl. Since sausage meat contains a fair amount of fat, you will probably need less oil compared to cooking regular meatballs; Leftover sausage meatballs can be stored in an airtight container in a refrigerator for up to 4 days. (Don't tell him, but I extend my meatball mixture by adding generous portions of finely minced mushroom, zucchini, and/or baby spinach leaves. Add them to the sauce and simmer in … Keto Frozen Mudslide Recipe. … Bake for 25-30 minutes. Add to slow cooker, stirring gently into sauce. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Coat a large saute pan with olive oil, add the chopped onion and bring to a medium-high heat. DIRECTIONS. I like to reheat them in a microwave or skillet and serve the leftovers warm. Minced garlic, dried basil, and grated Parmesan cheese flavor the meatballs perfectly. I just came home with a pound each of lean ground beef and mild Italian sausage and searched for a meatball recipe using both; looking forward to making your great-looking recipe tonight for a serious 9-year-old meatball enthusiast! Best Keto Guacamole Recipe. AND that cook time (100 degrees lower and 10 minutes longer than in a convention oven) is ample time for them to take up all that wonderful smokiness. Keto Raspberry Sauce Recipe. Your final tally should be around 40. "Tasha Pettit, 37, Jewell, Iowa Preheat oven to 375°F; line a rimmed baking sheet with foil and mist with cooking spray. meatballs. Form mixture into 1-inch meatballs and place on the prepared sheet pan. https://cooking.nytimes.com/recipes/4766-meatball-and-sausage-casserole Check the sauce for seasoning, adding some salt and pepper if you like. Heat the oil in a frying pan and brown the meatballs for 8-10 mins. Recipe In This Video: Sausage Meatballs with Tomato Sauce. To start, mix the spices, almond flour, heavy cream, and egg in a medium to a large bowl. This is a great recipe for serving a crowd! You could use Italian sausage… Arrange the raw meatballs on the rack and bake in a preheated 350° F oven for about 15 to 20 minutes. Once the ingredients are well combined, add in the sausage … https://www.pegshomecooking.com/chicken-sausage-meatballs-recipe Bake for 20 minutes, or until the meatballs have cooked through. Then add the garlic and salt and cook for an additional minute. Should your diners be other than children who baulk at ‘green bits’, sprinkle with parsley to serve. Read about our approach to external linking. Preheat the oven to 375ºF. These Italian-seasoned meatballs are made with two parts ground beef and one part Italian sausage. www.eatingwell.com/recipe/269822/easy-italian-chicken-meatballs Will Christmas markets go ahead this year? Refrigerate for at least 30 minutes. Sausage Meatballs with Tomato Sauce. Form the meatballs with damp hands then fry in a … Remove sausage from casings. Use gluten-free breadcrumbs and sausage to make this recipe gluten-free.
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Instant tea from Ayurvedic plants is especially suitable for the cold season because it warms up very well. Will appeal to lovers of spicy teas (dominated by pepper, ginger). Samahan tea is a pleasant-tasting warming drink suitable for the prevention of viral infections, especially suitable for the first signs of colds, flu or viral infections.
Samahan tea is a combination of 14 selected Ayurvedic herbs to help regain vitality and speed up recovery. Samahan is a natural tea to help with colds and various infections in the body. Works warmly. Tea powder can be poured into hot milk, your favorite tea or just mixed with water.
Samahan can be taken daily – it does not cause any side effects due to the natural plant components.
How to prepare: Dissolve the contents of 1 sachet in a glass of water or add to tea. Add milk or cream for a milder taste. If you want a spicy taste, add honey or lemon. The drink can be consumed chilled as a great herbal cocktail.
Ingredients: sugar cane, coriander, long pepper, black pepper, pine, ginger, cumin, small ear, low premina, poppy, horsetail, broadleaf, walnut, licorice.


We enjoyed our family get together in Chicago, and of course the time just flew by too quickly. We stayed in a lovely brown stone in the Lincoln Park area. This completely furnished home had everything needed...minus a potato masher (more on that later). It nicely slept all 7 of us and worked great for a family with little ones. So much easier then hotel rooms and had a lovely "home" atmosphere. We enjoyed having a kitchen and grill on the back patio for family dining. We were just a short train ride to Wrigley Field and within walking distance to the Armitage shopping district. Lots of fun little boutique shops, a cupcake bakery & The Paper Source....love that store!
I've noticed that son Matthew likes to share his cooking skills when we gather together. He seems to always treat us to something yummy. Last trip home it was his home-made buffalo chicken wings on the grill. This trip it was his home-made guacamole. One small glitch, NO potato masher in the kitchen...not one to be found anywhere. Not a good thing when the avocados are a day from being good & ripe...but he improvised and after a curse word or two the dip was made & enjoyed by all...even mom who doesn't like guacamole!! Guacamole, give me guacamole... this is a new "acquired taste" & I keep craving this darn dip. Now granted, avocados weren't exactly something a Minnesota farm girl was raised on, but boy I did not know what I was missing!!
MATTHEW'S GUACAMOLE DIP
juice of 2 limes
1 tsp. salt
1/2 cup onion (finely chopped)
1 - 2 T. fresh Cilantro (finely chopped)
1 tomato (chopped finely)
1 tsp. fresh minced garlic
pinch or two of cayenne pepper
Mix all together and serve with corn chips
- Avocados contain 81 micrograms of the carotenoid lutein, which some studies suggest help maintain healthy eyes.
- Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet.
- Avocados, due to their mono and polyunsaturated fat content, are a healthy substitution for foods rich in saturated fat.
- One-fifth of a medium avocado (1 oz) has 50 calories and contributes nearly 20 vitamins and minerals making it a good nutrient choice.
- Avocados contain 76 milligrams beta-sitosterol in a 3-oz serving of avocado. Beta-sitosterol is a natural plant sterol which may help maintain healthy cholesterol levels.
Enjoy & pass the guacamole,


Courtesy of Ethan A Huff @ Natural News:
It isn’t a lack of food that is the driving force behind world hunger, but rather a lack of effective food distribution. An estimated 1.43 billion tons of food go to waste every single year around the world, according to United Nations Food and Agriculture Organization (FAO) estimates, which is enough to feed some 3.48 billion people in need.
During a recent UN forum, fixing this out-of-control problem was a primary topic of discussion. Entitled “Feeding the World: Food, Agriculture and Environment,” the gathering, which took place in Naples, Italy, focused on ways to reign in the waste problem and develop new ways of conserving the food that we already have.
“We need a transformative change in our food and agricultural policies to have sustainability,” explained Ren Wang, Assistant Director-General of FAO’s Agriculture and Consumer Protection Department.
More food is being produced now compared to 60 years ago, and the overall percentage of people who are considered undernourished has dropped from 18.7 percent two decades ago to about 11.3 percent today. But the sheer volume of food that ends up in dumpsters and landfills is shockingly high, and more can be done to save it.
Based on the data, about one-third of the food produced globally ends up in the trash can. In monetary terms, this represents losses of about $680 billion annually in developed countries and $310 billion in developing countries, according to the SAVE FOOD initiative.
Meanwhile, some 805 million people across the globe suffer daily from a lack of adequate nourishment. This is despite the fact that everyone on the planet could consume about 2,800 calories every day based on current output levels — that is, if all the food currently produced was distributed evenly.
Food waste occurs primarily at the retail, consumer level in developed countries; supply level in developing countries
Where the bulk of this food waste primarily occurs differs greatly depending on the country. In Europe, which is mostly industrialized, grocery stores and supermarkets are the biggest food wasters, as are consumers. But in the developing world, it is the supply chain that is most responsible for food waste.
“In wealthy countries, food waste often occurs at the level of the retailer or consumer, either at the grocery store or at home where a lot of food is thrown away,” stated Gary Gardner, a senior fellow at the research and outreach group Worldwatch Institute.
This is abundantly evident in the U.S. as well, where nearly half of the food produced is discarded. And like in many areas of Europe, trying to salvage this food is considered to be a crime, with so-called “dumpster divers” facing criminal charges for the offense of trying to salvage tossed food.
In the developing world, farms and processing plants waste most of the food, as logistics systems for transforming food intact without spoilage or damage is lacking.
“Food is lost because usually there aren’t systems for getting it to processing facilities and then to the consumer efficiently,” added Gardner.
If anything, all this waste just proves that the industrialized food model is inherently flawed, and that centralized food planning is highly inefficient. Small-scale family farming has always been the most effective way of producing food efficiently with minimal waste, and it is something that even the UN now acknowledges as superior.
“[C]onsumers in rich countries waste almost as much food [245 million tons] as the entire net food production of sub-Saharan Africa [254 million tons],” says the SAVE FOOD initiative.
“[If even] just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.”
Sources for this article include:


Thank goodness for the dishcloth swap topic of the week. If not for that, my blog would be seriously un-updated. On the knitting front, I have lost all desire to knit. I have been working on 2 scarves and a ripple...which sit there forlorn and lonely, asking when they will be finished. Well, one scarf has to be done within the next week or so, for another exchange. And then I signed up for a different dishcloth exchange, but all that is required is a dishcloth...which I already have. What is up with the zero lack of ambition to do ANYTHING??? It's so sad, our clothes are piled up to the ceiling because the thought of going into the basement just seems like to much work. Is there such a thing as pre-natal depression? Prozac for the pregnant mom?
Well at least it's October, and the weather has cooled down considerably. I am so glad this pregnancy will take place in the winter. I tend to be a warm person anyway, and as I write this, a nice cool breeze is drifting through my window as I sit in shorts and a T-shirt. My husband would be frozen out, and my kids probably are too, LOL. Ok with this in mind, here's the topic of this week for the dishcloth exchange:
Are there any recipes you especially enjoy having in the Fall? Any foods that are seasonal that you especially enjoy?
I guess just being able to bake in my kitchen without having the whole house be over 90 degrees is a treat. I can now make baked food: chicken, lasagna, casseroles. I love casseroles. Just dump a bunch of ingredients into the pan, stick it in the oven, and let it cook for an hour or two. Minimal effort and the outcome is (usually) pretty good! I have made a few doozies before, but not very many.
I guess my favorite warm-into-cold weather food would be a big bowl of vegetable beef stew (Not from a can!!!) with a big ol' slice of buttered homemade bread to dip. MMMM, maybe for dinner tonight! Nothing beats the soup and bread meal in my mind. And also, there's chili. It can be made as simple as you want (cans of beans, corn, etc.) or more complicated and it usually turns out yummy, but you can't forget the corn bread! Chili is not chili without corn bread! I guess I'm a dipper, love to dip bread into saucy juicy things..but not really a bread eater. Anyway, enough of the food topic, I'm getting hungry!
So I should be off to finish this scarf, should only take a few days of knitting, and maybe a few dishcloths. I may try intarsia this week, but not sure if I'm up for the challenge. I really don't feel like knitting a whole lot....oh well. Hope everyone has a great week!


Fresh Breath Biscuit Baking Mix
This 100% natural dog biscuit baking mix is the perfect way to show your dog how much he or she is loved.
Additive-free and 100% natural. Makes approx. 22 wheat-free, fresh breath minty bone biscuits.As its name suggests, our Oat and Mint Bone Biscuit Mix for dogs is made with oats and mint. Simples, eh!
18cm x 12cm x 4cm
- Directions for use
Directions for use
This dog biscuit baking mix is made only from natural ingredients. It requires the addition of just 1 egg and a little water to make approximately 22 dog biscuits.
Made only with human-grade, dog-safe ingredients, this homemade dog treat contains no artificial colours, flavours or preservatives. It contains no added sugar or salt, just 100% natural goodness for your best friend.
- Additional information
What am I made of?
Better known to most of us as porridge, rolled oats contribute greatly to the breakfast cereal of choice for countless millions of people right around the world. They’re a lightly processed wholegrain food which has sustained man and beast with slow-release energy for thousands of years.
Rolled oats are rich in antioxidants and soluble fibre. As everyone knows, fibre helps keep both ourselves and our dogs regular in terms of our bowel movements. Rolled oats are also a good source of vitamins. And calcium, iron, magnesium, manganese, phosphorus, potassium and zinc. They’re great for any dog suffering from allergies because they’re low in gluten. And they’re good for a dog’s skin, coat and digestive system, as well as helping maintain a healthy cholesterol level.
Mint too is traditionally associated with its ability to calm the digestive system. And to help reduce wind. It also has an exceptionally long history of use as a medicinal plant known for its richness in beneficial vitamins and minerals.
Mint has anti-aging properties. It can help freshen a dog’s breath, act as a natural decongestant and help greatly with travel sickness. It can also help relieve seasonal allergies and act as a calming herb for nervous and anxious dogs.
Mint is a natural decongestant and powerful antioxidant with anti-bacterial, anti-viral and anti-fungal properties. It is a valuable and healthy addition to the diet of any dog.
Oat flour is a highly nutritious whole grain flour made out of rolled oats. With more protein than most flours, it is packed with antioxidants, fibre, vitamins and minerals.


Brigadeiro is a soft chocolate treat made with condensed milk and cocoa. It is present in every Brazilian birthday party and also it`s knowing like a desert to cheer you up on bad days. Every Brazilian knows brigadeiro, and everyone who tries it likes it. It’s also a very good treat to do with kids. You have many options and creative ways to make brigadeiro but today let’s learn the basic recipe.
- 3 tablespoons unsweetened cocoa (You can use more cocoa, some recipes maybe 4 spoons. You can also use chocolate powder in which case you need 7 spoons, but the Brigadeiros will be intensely sweet. With practice, you will find your own perfect recipe)
- 1 can (14 ounce) sweetened condensed milk (Leite Moça Nestle – For a better experience)
- 1 tablespoon butter
- Chocolate sprinkles (You can use another type of sprinkles too)
How to make it
- In a medium saucepan over medium heat, combine condensed milk, cocoa powder and butter. Cook, stirring, until thickened, about 10 minutes or less. Remove from heat and let rest until cool enough to handle in a separate plate. Form into small balls and cover with the chocolate sprinkles. Eat at once or enjoy for some days.
What you think? Please comment below.
If you give this recipe a try, let me know by sharing on Instagram or Facebook be sure to tag me and use the hashtag #MakingBrigadeiro


Beauty and the Beef
Paint like Emily Carr and dine like Rachael Ray!
Join the very talented local artist Pat Gallo for a fun and easy night of painting that will get your creative juices flowing! All supplies will be provided. Enjoy dinner and painting in the picturesque surroundings of PaSu Farm.
The menu for this delightful evening includes beef pot pie, salad, and two desserts with tea or coffee. As usual, we’ll have vegetarian options and an assortment of other beverages available to purchase.
And by the way, anyone can come and just enjoy the meal. You don’t need to participate in the craft.
Date: Friday, April 27th
Time: Cocktails at 5:30, dinner is served at 6:00. Feel free to come early to browse the gift shop!
Cost: Just $65
For tickets call 1-800-679-7999 or 403-337-2800!


One of the best things about my recent trip to Corsica was the food. If you think Pizza, hearty French dishes and seafood will tickle your taste-buds, then the island is definitely somewhere you’ll want to visit!
Staying in the town of Porto Vecchio for around two weeks allowed my family and I to sample such foods from many of the town’s restaurants. I have to say that all the meals we had were delicious! But, if you forced me to recommend somewhere, I’d suggest one of the five restaurants below.
Thus, here’s my opinion on ‘The 5 Best Restaurants in Porto Vecchio Corsica’:
1) Le Refuge –
Porto Vecchio’s highest rated restaurant on Trip Advisor is Le Refuge. It’s actually located about 20-minutes away from town’s center, but since a drive into the mountains should be top of your ‘to do list’ anyhow, it’s a spot you really don’t want to miss!
Make sure you check out my post on the ‘best things to do in Porto Vecchio’.
Le Refuge’s menu offers authentic Corsican cuisine, with the restaurant’s speciality being roast pork. Although I couldn’t quite bring myself to eat piglet, I have to confess that the smell coming from the next table was pretty mouth-watering!
Whatsmore with mains being reasonably priced at around €20, you may even have some change to spare at the restaurant’s shop, where you can purchase many of the cured meats and cheeses featured on the menu!
To summarise I’d say that Le Refuge is a very charming and rustic hidden gem.
2) Le Lodge –
Out of all of Porto Vecchio’s restaurants, I might go as far to say that this next one was my favourite…
Located in the towns beautiful harbour area, Le Lodge offers ‘a taste of home’ amongst the more traditional restaurants in Porto Vecchio. A wide burger selection was just the thing my dad and I were looking for after a day of lazing in the sun! The waiter was even kind enough to accommodate my gluten-free needs.
As a dessert lover, however, the restaurants melt in the middle chocolate pudding was the crowning jewel!
3) Tropicana –
Also located in the harbour, Tropicana mainly makes this list due to its amazingly strong cocktails… The accompanying food isn’t too bad either! 😉
This restaurant is somewhere you’ll definitely want to visit if you’re a fish lover. This is because my mum and I both had the most amazing seafood dishes! For one, my mum was served the most generous (and delicious) portion of muscles I’ve ever seen.
This said I’d recommend trying to get to Tropicana in the early evening as by the time we arrived at around 8pm they had run out of quite a few things on the menu!
4) Sous La Fannelle –
The fourth of my best Porto Vecchio restaurants is Sous La Fannelle. We stumbled upon this little gem whilst stupidly trying to find somewhere to eat on Bastille day. Despite being nearly full the staff kindly squeezed us in…
Rather than having a menu, the waitress brought us over a board and ran through the dishes of the day. Not only did this mean we didn’t have to translate, it also added a personal touch which we much appreciated.
What’s more, the atmosphere of this restaurant was simply charming! Its located in a cobbled backstreet and has vine-covered walls, making it the perfect location for couples or even families that just want to eat somewhere a little cosy. 🙂
SIDE NOTE: at all of the Porto Vecchio restaurants we visited, the menus were in French. Therefore I’d highly recommend downloading the google translate app whereby you can use your phone’s camera to translate the menus to English!
5) Les Jardins De La Paresse –
Last but by no means least is Les Jardines De La Paresse, a pizzeria located in the centre of the old town, which also has fantastic views out over the harbour.
Having a varied menu of not only pizza but also fish, meats and risotto meant that this restaurant was the only one we returned to.
The service and food were excellent each time we visited – with the added bonus of an English waiter which made it much easier to order and communicate what we wanted!
The restaurant itself is idyllic…. Situated down some steep steps, its multiple garden terraces are cut out from the rock. This means that despite being in the centre of town, the restaurant is miles away from the craziness of the main streets.
Because of this, Les Jardins De La Paresse has the perfect combination of gorgeous food, kind waiting staff and breath-taking views, meaning that it for sure deserved a place on my list of the best restaurants in Porto Vecchio Corsica.
Can you believe that I’m French and I’ve never been to Corsica? I’ve always wanted to, but I thought I’d have the time later. And then I moved to Australia and now it’s too far away! I mainly know Corsica for hiking, sailing and diving (which are my favourite activities). I didn’t know it was great for food too (which is also one of my favourite activities ;). That’s fantastic. I’m very surprised all the menus were in French. I thought they’d have at least an English option for this touristy island!
Eating is my favourite activity too haha! We were surprised about the menus too, the little French I could remember from school certainly came in handy 🙂
I am hungry now officially =D This foodie wants to visit Corsica now!
Haha I get the same after reading anything about food 🙂
I have to say that even though I went to Corsica once when I was a kid, I never came back there. Shame on me, it is not that far from my home! Really nice article, those places sound great!
Thanks for reading, you should definitely head back its a really beautiful island
So much good food! Le Refuge looks especially delicious <3
The atmosphere of being up in the mountains made it all the more special!
This is the type of holidays I like, a sunny location with great food. I have never been to Corsica but I know how beautiful the island is. All the dishes look amazing. I have pinned this for later! Thanks for sharing.
Me and you are on the same page!! Thanks for reading 🙂
Wow, everything looks delish! Would love to sample the offerings of these restaurants. Hopefully I do get a chance to visit Corsica.
Eating my way through travels is my favorite! These pictures are making me drool on the other side of the screen. I really want to try everything! Thanks for making me hungry and the great post! I will be saving it for sure!
hahaha! Its my favourite too
All those meals look so delicious! I love a place that wins me through eating! Looks like you had a lot of great meals!
Haven’t heard about Corsica yet. But this looks pretty good specially foods!
I’m dying to go to Corsica and now I’m dying to eat in Corsica (LOL thanks for the hunger pangs in my stomach I’m now experiencing from your drool worthy photos!). This is such a great list of restaurants and your photos are selling me even more on heading to the island! Pinned this for my trip 🙂
Hahaha exactly! Good views and good food, whats not to like
Did you know Corsica was the shooting location for the Bollywood Movie Tamasha! Look up the songs, think you shall like it 😀
Loved Corsica so much during the road trip we did in 2017, that we have booked another trip starting next month, all the way from india, appreciate the authenticity of the place and that I hope it stays this way, we hardly found anyone speaking good English, not many English speaking tourists also, a boat trip in bonafacio had all french commentary where we were the only two people not understanding ,but we laughed when they laughed, I am convinced after 8 years of traveling across Europe every year,we have found the place where we would want to retire.
Aww so glad you love it in Corsica! It’s certainly a really magical place 🙂


Feeding Englewood Residents Since September 11th, 2020
Project Dream Fridge is our answer to Englewood's food desert status, poverty rates and lack of fresh grocery options. The community fridge is open Monday -Friday from 9am-4pm, offering fresh fruits, vegetables, and water to residents. Since its inception, Project Dream Fridge has provided more than 3,400 lbs. of fresh food and water across, the equivalent of 1,300 meals. With an average of 118 servings of 283 lbs. of food, a weekly cost of $375, the Dream Fridge is a well-received, and needed, community resource.


Brendan’s plate :) which mostly ended up on the floor (sad, I know, but at least the cat ate like the Queen she is)
This first week, I decided to make a WHOLE meal out of things I’d never made before!
The menu included:
Faux-tisserie Lemon-Rosemary Chicken (made in a Crock Pot)
Acorn Squash Soup
Artichoke w/ butter
Roasted Brussels Sprouts
Coconut Cake w/ Mango Sauce
Those Drumsticks literally melted off the chicken… Oh Y-U-M
Oh, and don’t look at those blackened Brussels Sprouts like that! I was concerned when the recipe said “until brown, almost black” but the taste is incomparable, they would not have been so good had they been bright green!
The Parsnip Patties…? Not my favorite, but they were OK when dipped in the soup… otherwise, I wouldn’t recommend this use for parsnips… I will attempt them again later.
Artichoke w/ Butter
Literally, I googled, how to cook an artichoke… This is what I found and followed.
I wish I’d found a “How to Buy an Artichoke” article, first. I feel that the artichoke I picked led to the resulting outcome. We had to peel back SEVERAL layers to get something tender and edible. Personally, I don’t like the flavor of artichoke, so I might be kinda bias — you know, looking for something not to like.
OK. Next dish please!
Faux-tisserie Chicken in a Crock Pot
Oh my goodness, have you tried this yet??? Best thing ever! So easy! So delicious! So tender! and did I say EASY?
Acorn Squash Soup - Sooooooo Y-U-M!
I am falling truly madly deeply in love with Squash… squash of EVERY variety! And this is no exception… I found the recipe Here on Allrecipes… I didn’t include the bacon… but if that floats your boat, go for it!
These were so good. Roasted Brussels Sprouts will become a staple in this house. Some people recommended cutting them in half before roasting them, to make them crunchier… but we left them whole and they were heavenly! Recipe here.
Alton Brown did a WHOLE episode about making Parsnips delicious… let me just say: I wish I’d paid more attention… I will definitely be attempting this root again. But for reference’s sake, they are prepared like potatoes. I boiled them, mashed them, added parmesan, egg, milk, flour etc. and fried… next time (if I make patties again) I’ll add more cheese and serve them with a gravy or a sauce. We mananged to be fine by dipping them in our soup… (have I mentioned how delicious the soup was?)
Coconut Cake w/ Mango SauceI didn’t make this one, this week… so be on the lookout for it in a future blog… it is bound to be delicious!
Then my amazing sweetheart hubby cleaned the kitchen! <3
Until next time…
I decided to work my way through the produce section and learn how to cook EVERYTHING! We have a lot of grocery stores out here and each one has it’s own variety of what-the-heck-is-that kind of fruits and vegetables. I know you know what I mean — you’re walking through the aisles, grocery list in hand, scoping over all the bins and shelves looking for carrots, tomatoes, celery, apples, kiwi, whatever… and you see something strange: jicama - what the heck is that? who eats it, and how? how is it even pronounced?
Jicama - /ˈhikəmə/ - Hick-um-uh - The crisp, white-fleshed, edible tuber of a Central American climbing plant of the pea family (Pachyrhizus erosus, family Leguminosae), cultivated since pre-Columbian times and used esp. in Mexican cooking
That’s why I’m doing this blog, If I don’t know what something is, how it tastes, or how to prepare it, then it’s going in the cart! I was trying to come up with some kind of limits restrictions or rules for myself… (Like 1 a week, 5 a week, 4 every two weeks, all in one meal, one in each meal, a week of desserts from time to time.) but I decided that would be no fun… Truth is, I’m a mother and a wife FULL-TIME, and only a part-time chef… So I will cook these things as I get around to it and it may take even longer to write up my blog about it, but I’m sure your mouth will water just the same. Not to say that i want you to be jealous of all the good food we’re eating, but rather that I want you to be inspired to try some of these things yourself!
Eating is a very important part of life. We must eat to live. What is a travesty, is that some people are living to eat while others are dying from starvation. Our culture is one of greed and “more is better.” and what do we have to show?
if you answered “our guts” then you’d be right.
I acquired a habit of eating anything I could during the morning sickness phase of my pregnancy. If I could keep it down, it was worth eating, after all, I had a little life to support and it was important that he got plenty of nutrients, it would do no good going down the toilet. However, into my second trimester I was feeling great, and I could eat practically anything I wanted, and I did just that! The intake didn’t have much of an effect on my figure as the baby did. On into my third trimester, still eating a lot, “because I could.” I think throughout the pregnancy I gained around 30 lbs, and everyone assured me I’d lose it after he is born. Then, because I was nursing, I knew I was burning enough calories to enjoy an apple fritter, or a Frappuccino. Haha! Well I am finding out (only 15 months after his birth) that maybe had I eaten better, those calories I was burning would have helped me to lose some baby-fat. I lost around 12-15 lbs immediately after birthing, and since then, I’m sure I’ve gained 5-10 back… are you keeping track?
Now, beyond just what I am eating, I’ve been rather lazy… I could exercise, but there’s Facebook. Spending too much time on Facebook, not enough time exercising, too much time baking brownies, not enough time eating vegetables. This is where my wonderful husband comes in. He is so passionate about exercise and nutrition, and I am passionate about good tasting food and being in the kitchen, together we have begun a journey to form habits of eating right, while learning how to prepare everything in the produce section. Also, I have committed to quit Facebook until I lose 10 lbs… wish me luck!


"Voted In Best Italian Restaurant's In Melbourne's Suburbs"
Herald Sun 04/01/2018
Cucina Dolce is Chelsea locally favorite wood fired pizzeria which was established in April 2014.
A family run buisness with over 35 years of hospitality culinary experience and service that is second to non as we truely belive in an amazing customers experience.
The fast growing community support prompted us to take over the available premises situated adjacent to our existence premises. This allowed us to offer more dinning area, with full Bar facility and a new seasonal menu.
We combine old-world traditional receipes with contemporary ideas and techniques to create dishes that's not to be found anywhere else.
Our wood fired pizza oven produces a pizza that's absolutely the best around. We offer both traditional and gourmet pizzas that use fresh ingredients such as bacon, pesto, prosciutto, grilled eggplant, and sundried tomato.
Our homemade pasta is a "taste of old Italy", and our chicken, veal and seafood main dishes are simply delightful.
Our mission is to source the best possible ingredients and avoid over working them to allow their natural flavours and texture to shine through!
For the very best that Italian food has to offer, come dine with us at Cucina Dolce, or order online for collection or delivery.
Located on Nepean Highway Chelsea, Cucina Dolce pushes the boundaries in classic Italian pizzas to extraordinary effect. Open for Breakfast, Lunch and dinner, delivery, and take-out.
We have an Express Lunch menu which consists of freshly made wraps, burgers and sandwishes to cater for light hearted.
Cucina Dolce offers flavourful, made-from-scratch pasta dishes, expertly handmade pizzas, Wraps, Burgers, Risottos and salads.
The Frutti Di Mare, which is topped with marinated tiger prawns, scallops, fresh calamari and pesto is a local favourite.
In all we stand by our 100% satisfaction guarantee; We Guarantee that all of our meals are prepared with the highest level of care and served with pleasure and a smile as expected with a cuisine from a city famed for its lavish hospitality. Order with confidence, because if you are not satisfied, we will replace your meal, and if we can’t make it right, we will gladly refund your money. Heck, that’s a good enough excuse to try everything on our menu.
Make you feel great and treated with loyalty, give you something to smile about and always give you a reason to choose Cucina Dolce.


So, I was interviewed this weekend about my experience in last year's Paleo Challenge at my gym, CrossFit Ero. We are currently having another paleo challenge and I'm actively participating, but not officially IN the challenge. I haven't been updating much because I'm focusing on healing. I have a sprained thumb, dislocated my knee last week (my coach put it back in place!), and yesterday, I fell and ate it hard at Ross and landed on the knee I dislocated so it's pretty swollen. Although, I did PR on my mile run! 8:56, lol. I haven't had a fast mile since I was in high school. Anyways, here's what was featured on CrossFit Ero's page yesterday!
Hope everyone's first week on the Paleo Challenge went well. Last year's Paleo Challenge winner was Stacy V. Her strong discipline in eating clean and working out have helped her transform exponentially in losing weight and building strength. Have you seen how much she back squats?
We want to share Stacy's experience winning the Paleo Challenge. Here's what she said:
1. Your first Ero Paleo Challenge was last year, how was it for you? It was definitely a struggle transitioning from eating whatever I wanted to eating clean for 30 days. It was a frustrating experiment finding which foods I like to eat and foods I needed to eat. After about the first week, it started to become fun because I ended up finding delicious recipes that were easy to prepare. It also forced me to learn how to cook! I find myself enjoying grocery shopping more than retail shopping!
2. What kept you motivated to stay eating clean during the challenge?
A few things kept me motivated to eat clean during the challenge, but in no particular order: being diagnosed with PCOS and told that I was also borderline diabetic; I liked the feeling of how "light" I felt after a big meal; my brother's encouragement and guidance; the changes to my hair, skin, and sleeping habits; the desire to win the challenge, of course.
3. How was your workout performance during the challenge? I felt weak at first but once I incorporated more fats into my meals and increased my fruit intake, I found myself getting stronger, and getting faster during metcons. I was PRing almost every WOD! Just don't eat a super fibrous meal before you work out, lol.
4. You were the winner of last year's Ero Paleo Challenge, do you have any tips for the new people who are just starting? Don't cave in during the "carb flu." Maybe it's just me, but just smelling the foods I craved, satisfied my cravings. Find a good support system. Eat nutritious foods that make you happy! Meal plan and meal prep for the week. Finally, just remember that good nutrition is the best gift you can give yourself.
Thank you, Stacy V. for your participation in this interview. She said it best – good nutrition is the best gift you can give yourself.


Group Dining and Private Events at David Burke Kitchen SoHo
Chef Raoul’s imaginative reinterpretations of classic American cuisine-from casual share plates to formally-presented dishes are combined with a focus on locally-sourced ingredients. True farmer-to-table spirit is invoked here. Many of the selections are hearty and seductive, full of bold flavors born from traditional cooking techniques. At the same time, those who prefer lighter, less complex, fare will also be satisfied with an assortment of garden-driven salads, simple yet creative dishes and a variety of small plate options.
The diverse menu is complimented by the wide variety of multi-level, indoor and outdoor venues that comprise David Burke Kitchen. With unique, individual spaces including the main dining room, the glass-enclosed Treehouse Bar, and the lush outdoor Garden, there are endless possibilities for your special event.
For detailed event information CLICK HERE
Main Dining Room : 130 seated; 200 standing
Treehouse: 40 seated; 60-75 standing
Outdoor (in season only):
Garden: 350 standing
Garden Runway: 90 seated / 150 reception
Bird’s Nest & Boat Landing: 80 reception
Chef's Table: 32 seated / 50 reception


At Lunch Club we aim for children to enjoy a shared social healthy eating experience with adults and children. Lunchboxes are supplied by parents.
Lunch Club takes place on Tuesday and Friday, 11.45-12.45. Monday, Wednesday and Thursday afternoon sessions start with lunch at 11.45, and this can be combined with the morning to provide a full 8.45-2.45 day.
Lunchboxes should contain:
- a sandwich, roll, pasta or other carbohydrate
- a piece of fruit, vegetables or salad
- a drink
- a small treat
Please do not over fill the lunch box or offer too much choice as it can be overwhelming for children. We find that children with fewer items tend to eat better!
Lunch boxes should NOT include sweets. Parents should be wary of processed high sugar snacks labelled as fruit substitutes. (eg fruit worms, fruit strings) These are high in sugar and look like sweets.
It is a good idea to include a small ice pack as we don’t have refrigerated storage.
Lunch should be supplied in a container that the child can manage themselves. Staff are always available to assist, but try to encourage children’s independence.
Adults ensure that children will wash their hands before eating.
Children are encouraged to eat their sandwich (or equivalent) before eating their treat, but this will not be enforced.
Staff will act as role models for healthy eating and encourage quiet, sensible behaviour at the table, whilst engaging the children in conversation. Where possible an adult will be seated at each table, but there will always be an adult nearby to assist the children.
Parents can assist by partially opening any packaging and fruit peel beforehand.
In order to cater for children’s individual dietary requirements and allergies, sharing of food at Lunch Club is not allowed. Staff will explain this to all children.
Children are expected to wait till everyone is seated before they start eating, and remain at the table until most children have finished, when they will be given permission to leave the table.
After lunch the children will have the choice of taking part in an adult led focus activity or free play. During warm weather, we will often have lunch in the garden.


There’s just something about sweet potatoes and nutmeg…
Is it just me, or has someone else noticed as well? I discovered this enchanting combination by accident several years ago, and since then I’ve always eaten my sweet potatoes with nutmeg. Nutmeg compliments sweet potatoes better than cinnamon, honey, sugar, or cloves… yes, even better than butter.
Sour butter though, that’s another story. You see, for people who aren’t big on the sweet tooth, like my husband, a dose of sour is just what is needed to tone down the sweetness. And let me tell you, a sweet potato can handle some real sour butter.
Suffice it to say, there’s a lot I love about this dish. I love the spicy nutmeg, and the balance of sour and sweet. Most of all, I love how ridiculously simple this recipe is. It’s almost too simple to be so good.
Note: Cream will need to be set out to sour for 24 hours before it can be used to make sour butter. Only raw cream can make sour butter; pasteurized cream will spoil rather than souring. If you do not have access to raw cream, this dish is also great served with ordinary butter.
2 large or 3 medium sweet potatoes
1/8 tsp nutmeg
Raw cream (for butter making)
For Sour Butter:
1. 24 hours before baking the sweet potatoes, set the desired amount of cream out at room temperature to sour. I usually sour mine a pint at a time, in a mason jar covered by a lid. One pint of cream is necessary to make one cup, or two sticks, of butter.
2. After 24 hours, pour the cream (now sour) into a food processor or blender and turn on high. After 5-10 minutes, the sour cream will separate into butter and buttermilk. Strain the butter; buttermilk can be saved and used for soaking grains, marinading meat, or baking. Click here for step-by-step instructions on butter-making.
3. Add 1/2 teaspoon of salt to the butter if desired.
For Sweet Potatoes:
1. Place sweet potatoes in a baking pan.
2. Bake in the oven at 400 degrees Fahrenheit until completely soft inside (1- 1 1/2 hours depending on size of potato)
3. Remove skins and mash potatoes with a fork.
4. Add nutmeg and mix
5. Serve topped with sour butter
Makes five to six servings


The structure is based on the Take and Stay concept, in other words you can enjoy dishes of a typical fast food such as hamburgers and pizza, but you can eat at the table with all calm. Eurostuzzico is the first Take and Stay in Italy. A place where you take your food at the bar, but you can stay and sit at the tables, alone or in company, for a long time, as a restaurant.
Eurostuzzico is an idea of the Della Vista family, which has invested in a staff of chefs of the highest level, who create natural and delicious products at the same time. From the expert hands of the chefs, all the simplest tastes become precious and absolutely appetising.
The food is prepared at the moment directly inside the structure, to be served fresh and genuine.
The restaurant offers typical products of the Romagna tradition, such as the tasty piadina from Rimini, to be filled with ham, the local soft cheese squacquerone or fresh salads.
In addition to the typical dishes of ancient Romagna, you can also find international dishes: such as pizza, hamburgers, hot dogs, and even vegetarian dishes.
Eurostuzzico offers dishes for all needs: if you wish to have a simple and quick meal you can opt for our delicious hambuger. Served with chips or salad of your choice. If you opt for a predefined menu, savings are guaranteed.
How about a pizza for a dinner out with your friends? We offer pizzas with 11 different flavours.
If you came to Romagna to enjoy the typical traditions, here you can really indulge in all kinds of piadina and cassoni.
You can choose from menus suggested by us, or you can select the various proposals a la carte.
Eurostuzzico is located in Miramare, right next to the sea. Choose us for your evenings in company, the excellent value for money will definitely amaze you.


Topsoil Stockport are a division of the Manchester Topsoil company, a long established family run business widely regarded as the top company in the area when it comes to the supply of quality growing mediums.
Growing Fruit & Veg In Stockport
Fruit and vegetable growing is growing rapidly in popularity in the Stockport area and is also proving popular in the surrounding areas such as Bramhall , Alderley Edge , Poynton and Heaton Chapel. Fruit and veg growing is a great way of getting out of the house for a few hours each week and also a fine way of encouraging young children to eat healthy and eat good fresh produce.
Delivery of topsoil is just as important of the product quality, we offer a reliable delivery service with our own fleet of morn trucks all fitted with crane off load facility


Located at 116 Mulberry Street, Claremont, NH 03743
We are a full service restaurant and catering company. Full bar, all food made from scratch. Mobile liquor license. Fully insured and licensed.
Our hours of operation are:
We are a traditional bbq operation. Everything is cooked low and slow, dry rubbed with the sauce on the side allowing you to customize your meal the way you want. Our rubs and sauces are all homemade. We offer three types of bbq sauce, sweet, spicy and super spicy. We make unusual hot sauces, such as the jalopeno reduction, something that will bring you back on its own. Cooked with wood smoke, the way bbq is supposed to be.
We have been at our mulberry street location for seven years, and built the restaurant from scratch, just like our food. We set out to create a neighborhood joint that everyone would be comfortable in and judging from our customers feedback, we succeeded. BBQ is something that unites all walks of life. Everyone from bikers to bankers. You never know who you will run into here.
Content copyright . SWEETFIREBBQ.COM. All rights reserved.


Ice cream or Gelato? Gelato or Ice cream?
Quelle est la différence?
Gelato means Ice cream in Italian, but in english it doesn’t really is the same thing. See you’ve got the idea… both are cold, look similar, taste delicious and it doesn’t matter the time of the year. If you are an ice cream & gelato lover, you would eat them even at -28 C, sitting on the hanging chair outside looking at the deers and mooses crossing around in a beautiful clear night.
The Difference Between Gelato and Ice Cream
The difference comes down to 4 elemental factors:
- Air and
- Serving Temperature.
GELATO = Less Fat + Little to No Air –> Rich Intense Flavour & Dense texture.
Ice cream uses more cream, making them high in fats, fat content that iss generally about 10%.
Gelato uses more milk than cream, so it doesn’t have as much fat as ice cream.
Once the milk or the cream is emulsified with the base, it gets in between the water molecules so it makes it harder for the water to freeze and form ice.
On the other hand, the less content of fat, the better our senses can taste rich flavours. As the fat in the ice cream creates a coat in our tongues which combined with the cold temperature reduce our ability to enjoy rich flavours.
We all know that when we mix sugar with water it forms a dense syrup that lowers the freezing point than plain water. So the higher concentration of sugar, the lower the freezing point becomes.
The air is introduced during the churning process.
Ice cream is churned at a higher speed to whip in more air, increasing its volume to a 25 to 90% more – depending on the quality- making it Fluffier, creamier and with high requirements of sugar otherwise it would be tasteless.
Gelato is churned at a much lower speed, whipping in less air into the mixture. Which gives gelato a denser texture and a rich tasteful flavour :).
Ice cream is best served at a higher temperature than gelato, about -12 degrees C. Gelato is served at a slightly warmer temperature than ice cream, about 3 degrees C. If it’s served too cool it would be too hard and it would lose its silkier and softer texture. Because it has a lower percentage of fat than ice cream, the main flavour ingredient really shines through.
If you store ice cream at the same warm temperature as Gelato, it would melt down really fast.
And… What about the eggs??
Well, Ice cream uses egg-yolks while Gelato may not use them or only uses a few.
what about sorbets??
Well, this ones are my favourites :D. Sorbets are like a cool version from mother nature giving us fruit :D. YES, Sorbets are mainly FRUITS :). Sorbets or Sorbetto have a light or rich texture -depending on the fruit-, they use less water and are made of FRESH fruit. (please don’t used boiled fruit or it will taste like jam)
Now that you know what is the difference between Gelato and Ice cream… Which one do you love and which one do you prefer?. I personally like them all, and depending on the weather and my mood I’ll go for one or another 🙂
As an extra bonus, I am going to share with you now a quick, simple and healthy recipe to make your favourite chocolate icecream. I’m not using eggs, regular milk or regular sugar – but you can add them if you want to- aaaand the best of all, you don’t need an icecream machine for this. Ready?
Here we go!
DAIRY FREE CHOCOLATE “GELATO”
4 Ripe Bananas
3 Tbsp of Raw Honey – or molasses-
1 teaspoon of vanilla extract
1 teaspoon of unsweetened cocoa powder -or cacao powder-
1/4 cup of cacao chips
* Optional: 1/4 cup of natural yoghurt or coconut milk
- Slice your ripped bananas and freeze them for at least 4 hrs.
- Once they are ready, blend with the rest of the ingredients until smooth.
- Whisk in the cacao chips and fold in with a spatula.
- Place in an air tight container and freeze for 2 hours.
- It’s time to Enjoooy :)!


Thursday, November 10, 2022 @ 6:00PM — 8:00PMThu, Nov 10, 2022 @ 6:00PM — 8:00PM
Mama's Cafe Baci, 260 Mountain Avenue, Hackettstown NJ
My twice-monthly residency continues at the fabulous Mama's Cafe Baci in Hackettstown NJ! Tasty Italian food and a top-shelf staff. Stop by and support this great venue...and live music!


Fresh tortilla filled with scrambled eggs, sausage, cheese, onion and bell pepper. Served with a side of hash browns and salsa.
Ham, bacon, sausage, green peppers, and onions mixed with home fries and topped with cheese. Served with housemate gravy and toast.
11oz. chicken fried steak smothered in sausage gravy and served with two eggs*, hash browns or home fries and toast.
6 oz. breakfast steak* served with two eggs, hash browns and toast.
3 eggs scrambled together with bacon, sausage, ham, mushrooms, onions, bell pepper, tomato, cheddar cheese with hash browns or home fries and choice of toast.
Made with Texas toast and dusted with powered sugar. 2 slices $4.95 | 3 slices $6.25
Cheese, Sausage, Ham, Bacon, Green/Red Peppers, Onions, Tomatoes, Mushrooms, Jalapeños.
O’Brien Potatoes $3.00
Eggs* One $2.50 | Two $4.50
Hash Browns or Home Fries $3.00
Side of Ham, Polish Sausage, Bacon or Sausage (3 links or 1 patty) $4.50
Tomato Juice $2.50
Clamato Juice $2.50
Grapefruit Juice $2.50
Pineapple Juice $2.50
Large Milk $2.50
Orange Juice $2.50
Hot Tea $2.00
Bottled Water $1.75


First order of business was to trim away the tough neck or stem or whatever it is called. You can see it better when the mushroom is turned over, gill side up.
Here's the mushroom with the neck trimmed away.
Next, chop the mushrooms into bite-sized pieces.
Then, put the chopped mushrooms into a skillet with some olive oil or butter. I have a well-used wok that I like to use. I threw in some chopped garlic too.
Cook until the mushrooms are tender.
I have to tell you these were the best mushrooms I have ever eaten! I had enough for several meals, so I froze some of them. To freeze them, I cooked them in olive oil and then put them in freezer bags. However, I understand that you can also dry them.
After seeing these mushrooms first-hand, I felt confident that I could identify them in the wild. From what my friend told me, they grow on dead trees, usually cottonwood or willow trees. So, I took a walk over to the creek near our house and, sure enough, about half-way up a dead tree that was leaning out over the creek I saw several of them. Unfortunately, they were not within reach and I was not able to get them.


This indicator seeks to identify people who may be at risk of a poor diet and nutrition due to their financial incapacity to purchase food, as well as at risk of social exclusion. Food and nutrition have long been recognised as important contributors to health. However, food and nutrition affect more than just the physical aspects of our health and wellbeing. The buying, preparing and eating of food is part of everyday life. For many Australians, food is a focus for social interactions with family and friends.
People Who Ran Out of Food in the Last 12 Months and Could Not Afford to Buy More: expressed as a percentage of the adult population.
A small number of survey respondents (representing 0.1% of the weighted survey estimates across Victoria, and less than 1.0% in every LGA) didn't know or refused to answer the survey question. These respondents have been excluded from the data analysis.
QD3. Have there been any times in the last 12 months when you ran out of food and could not afford to buy more? Yes; No.
Source of Question
Australian Bureau of Statistics, 1995 National Nutrition Survey


023 8047 7949
Harefield Fish Bar was established in 2015 to provide our community with the best Fish and Chips shop using responsibly sourced ingredients. Our vision is to create the best, most authentic fish and chips shop in the South by providing the freshest, tastiest fish, chips and much much more. We are determined to support our local community, local businesses and good causes to help our area thrive.
We offer a wide variety of quality options to our customers including, Cod, Haddock, Rock, Plaice, Chips, Burgers, Kebabs, Chicken and much much more.
We are open 7 days a week!
Gluten free options available!
Call to collect service!


Eagle Nest Brisbane pre-Dining Drinks and Tapas Experience
Duration: 2 hours
Situated in the inner city of Kangaroo Point, you’ll get to experience the best of views as you head up to the 12th floor of the rooftop bar at Eagles Nest Brisbane.
Offering a tapas style bar menu, choose from a selection of 2 beverages, 1 tapas from the dining menu and a board of either cheese or charcuterie to share as you take in the cityscape of Brisbane for two.
Guaranteed premium seating with panoramic views for two
Selection of 1 tapas from menu to share
Selection of 2 drinks from a beverage menu
Complimentary cheese or charcuterie board
Reservations for Eagles Nest open 21 days in advance
Eagles Nest opened from Thursday to Sunday from 3pm


Street fairs are hugely popular among local residents, but also tourists. You can buy tasty and fresh fruit and vegetables from local producers, bread, fish and cold meat, as well as sweets and garments. We recommend going there and doing some shopping.
On Thursdays the fair takes place in Capo Roig on Calle del Fuego street from 8 a.m. to 2 p.m.
On Fridays a similar fair is organized in Torrevieja (city centre).On Sundays you can do some delicious shopping on the fair in Playa Flamenca. What we recommend in particular are olives – the best in the region of Murcia.