All our serviced apartments have a full kitchen facility for self catering. Guests can make the most of apartment accommodation and bring their own groceries to cook their own meals. Nearby Countdown supermarkets off Queen St, Mid-town and on Quay St, Downtown sell a full range of grocery foods.
A full cooked breakfast is available to Waldorf Tetra guests at the cafe located next to our entrance on Wakefeild St.
If you feel like eating out there are many great cafes, restaurants and bars nearby to Waldorf Tetra with something for all tastes and budgets.
A selection of restaurants, pizza shop, takes away & coffee shops are located within 300 - 500 metres from our doorstep.
Vibrant K’ Rd (Karangahape Rd) is within walking distance and is home to a wide range of some of the coolest dining in the city. Take a walk down this bustling street and you will find Turkish, Indian, Mexican, Thai, Japanese, Chinese and European options.
- Mexicali Fresh – Healthy Mexican kitchen serving delicious Mexican food and drinks in an upbeat casual setting.
- Sals Authentic New York Pizza – Secret family recipe from the streets of New York to Auckland, by the slice or by the box. Money back guarantee the ‘best pizza you’ve ever had’.
- Renkon – Japanese Donburi. Eat inside their intimate restaurant or take away. Great value for money.
- Coco’s Cantina – Rustic Italian in a small & stylish setting.
- Satya Southern Indian – Great south Indian cuisine.
- Verona Café – Funky little café serving contemporary NZ cuisine. Open for breakfast, lunch and dinner.
- Little Turkish Café – Great kebabs and other Turkish food at a reasonable price.
- Monarchy – Contemporary Thai Bistro and Cocktail bar.
For more dining options see the Metro Top 50 Restaurants


Picture by Jodamajoo
I'm on vacation starting right now and feeling dangerously good. That's why I am going to give you a piece of advice that will change your life forever - provided you are a meat lover.
No bragging here, but a fundamental truth. It's not an overstatement when I say best steaks in the World. I had the chance to eat fine steaks all over the World, including at the overrated, overpriced Queue de Cheval Steakhouse in Montreal and trust me, nothing comes close to the steaks you can cook using the tricks I'm about to give you.
I'm a lousy cook, and I know only 3 recipes: taboulé, profiterolles au chocolat and steaks on the grill; but for these, I'm like the autistic geniuses, I can work miracles. Steaks, of course, are my weapon of choice.
Here's how to cook the best steaks in the World:
First, get good quality steaks. Not the second hand meat available at your average supermaket. Personnaly, I buy mine at Boucherie Côté. They have first quality AAA beef from Alberta that has rested for 21 days. I usually go for a T-bone 3/4'' or 1'' thick.
Second, the rub. I use a mix of honey, dijon mustard, steak spices and herbes de Provence, but it is not the biggest success factor. The only thing is to go light. If the meat is good, you do not want to kill the taste with too much seasoning.
Third, cook the steaks over a medium fire (I prefer charcoal), not too hot or the steaks will burn and become tasteless black rubber. Watch carefully during cooking time (approximately 4 minutes) and cut the meat to see how it cooks. When it becomes pink inside with a red line in the middle, take them out of the fire.
Fourth, and here's the secret : THE FOIL. Wrap the steaks in aluminium foil and let them rest for 3-4 minutes. I place them in a small cooler preheated with a hot water bottle. What will happen is that the heat will distribute itself evenly within the steaks, they won't seize due to a sudden change in temperature and the internal juices will flow back inside the meat.
Five, serve bare and enjoy (preferrably with red wine).
Try it and let me know how it went.


I’m using the NYOS Goldpods almost daily since around one year and have now used up almost 2 bottles. So it’s time now to put the LPS and fishfood a little more into focus.
NYOS Goldpods are a LPS & fish food in one bottle – a liquid zooplancton containing Calanus (which some of you may know as frozen food).
The Goldpods are a relatively viscous liquid – small Calanus are tied in a jelly-like mass. Over time and with increasing consumption, the mass is always less viscous, which probably has to do with the type of preservation.
At first I dosed via the included measuring cup, but I am now mixing the Golpods with some water first, before feeding them. This makes them spread faster in the tank.
I’m feeding the Goldpods about 1-2x a week to several LPS corals.
Therefore, I turn off the flow, put some Goldpods in a vessel with some water and then give it with a long pipette directly to the polyps. They respond immediately by extending their tentacles out and eat them directly. After about 10 minutes I turn the flow back on.
In my tank they are eaten by:
They are not eaten by:
Effects on coral:
I recognized a significant increase in vitality, color and reproduction especially at Acanthastrea. Even Fungias “blow up” after feeding and are very healthy. Favia, Favites and Lobophyllia are normally eating very slowly, which is a slight disadvantage, because the delicious Calanus are oftentimes picked out by fish or hermit crabs.
Here’s a video of my Acanthastrea eating Goldpods:
As I have already fed frozen Calanus before using the GOLDPODS, my fish mostly knew the raw material, which they liked very much.
I’m feeding my fish with Goldpods always in the morning, because I do not have so much time to defrost frozen food. Just quickly add some delicious Goldpods out of the bottle – this is fun!
However, one must mention that not all fish eat the NYOS Goldpods. So my C. rostratus eats them only sometimes. I have the impression that most open water plankton feeders such as chromis, anthias and various angelfish particularly like the food. But I can also imagine that the food is too small for some fish.
A side note: My hermit crabs freak out when they “smell” Goldpods!
And for sure, here’s the video of the manufacturer NYOS:


Once upon a time there was an unicorn and that unicorn has pooped and the shit started to identify as an ice cream.
The scientists came and after laboratory tests they concluded it is just a shit but the shit felt offended cause it still believed it is an ice cream and the trojan horse, oh sorry, unicorn has closed their mouth with the political correctness and then he, she or what ever it wanted to be has said:
– Hey you fascists! Stop insulting my ice cream. As long as it identifies as an ice cream it as an ice cream and you have to treat it like an ice cream. Eat it cause like you eat any other ice cream, with no discrimination. It’s offensive to call this a shit as long as it is identifying as an ice cream.
If you read this story you will know what it is about so I don’t have to explain it


I hope everyone had a wonderful Christmas. I had a great one with some friends, eleven of them and the Christmas Eve feast was a success. I cooked a fairly traditional Christmas meal with some delicious twists a la Nigella. There was hardly any leftovers. My friends managed to gulp all the dishes including, yes including, the brussels sprouts! Here are some of them:
Dressing or stuffing is possibly my favourite part of the meal. This year I made Panettone and Italian Sausage Stuffing and it was utterly delicious. I used hot Italian sausage here and it worked really well, giving a nice savoury contrast against the sweetness of the dried fruit in the panettone.
Every year, I'll be eating the sprouts alone as none of my friends would eat them. This year however was a different story. Pancetta Sprouts with Chestnuts was so delicious, this was the first dish gone that evening.
Despite of its dark appearance, this was one very juicy turkey. Brining the turkey really made a difference. You don't suddenly get a turkey that's flavoured with onions, orange, peppercorns, maple syrup or caraway seeds, etc. Brining the turkey somehow gives an extra roundness and moisture needed by the lean turkey. So good! One thing didn't change however, the turkey was then shredded rather than cut into slices as I cannot carve.
For something sweet to finish the meal, I made Christmas-Spiced Chocolate Cake because you cannot go wrong with a chocolate cake. This flour-less chocolate cake is flavoured with cinnamon, cloves, zest of satsuma/clementine and espresso powder; and topped with sticky caramelised flaked almonds. Yum.
A party is not a party without a drink or two. I am happy with just wine, but tis is the season to over-indulge, so cocktails were in order. The thing is, after cooking all day, I don't want to be a bartender all night. I want to be part of the party and have few drinks myself . So I chose easy cocktails to make and my friends can help themselves. I like Snowball which is advokaat, a creamy, custard-like liqueur made from eggs, sugar and brandy, mixed with fizzy lemonade and lime. It tastes like ice cream... Another favourites are Amaretto and Coke and Peach Schnapps and Lemonade (or Prosecco).
And for those who might not want alcohol, but still want to indulge, I made two pitchers of Seasonal Breeze which is an equal part of chilled cranberry juice, clear apple juice and orange juice; and also Xmas Xinger which is two parts of chilled pomegranate juice with one part of ginger ale.
The rest of the evening was spent by playing few rounds of charades and we opened our secret santa presents. I got a lovely LSA handmade glass jug from my dear friend, Juliana. Thank you.
Christmas Day started by going to Church and then a whole day of more food, drinks and presents at home with friends, this time only five of them. For a nice pick-me-up in the morning, I made Espresso Martini made with chilled espresso, toffee vodka, coffee liquor and served over ice.
We watched No Reservations and Home Alone whilst munching two different kinds of cocktail sausages, one flavoured with wholegrain mustard and ginger and another one with cranberry and soy. I also made baked Camembert with garlic and thyme and topped with sweet chilli jam served with crusty white bread.
Santa was very nice this year. I must had been a good boy. I got a nice jelly mould, wine bottle holder and Jamie's 30 Minute Meals cookbook amongst other goodies.
And then it was dinner time again, we had slow-roasted pork belly with braised onions, a recipe inspired by Jamie Oliver during my Cook with Jamie project. This recipe seemed to be better and better every time. In a pestle and mortar I bashed some fennel seeds with salt and massaging this fragrant mixture to the scored skin before cooking and this will make a fantastic super-crunchy crackling after three hours of cooking.
My favourite accompaniment to the pork belly is must try red cabbage braised with apple, bacon and balsamic vinegar, also a recipe from Mr. Oliver. The red cabbage is cooked with bacon, fennel seeds, onions, apples and balsamic vinegar until the vinegar becomes syrupy and the cabbage is gorgeously sweet. Before serving, stir in a knob of butter and sprinkle with some parsley.
After dinner we played a round of drinking game with shots of sambuca and never made it to dessert as we were all hammered!
On Boxing Day after a day of shopping we finally had the dessert: Hazelnut Latte Tiramisu served with chocolate shavings and satsuma zests. My favourite!
So, it's all done now and back to normality. I plan to spend the day at home, relaxing, watching movies, reading blogs and cooking for one. I had some leftover panettone bread and so I made French toast, served with cinnamon sugar, zest and warm maple syrup.


I'm tickled pink! Yesterday, I was in the backyard getting salad (see previous post for a description). On the south side of the yard, I saw that I've got a healthy patch of chickweed growing now. I had a little bit of chickweed in that area about a year and a half ago, but it was spindly and skinny; this batch looks a lot more substantial (it's still a delicate plant, though). I was delighted to add it to my salad!
There's also some stinging nettle coming up in the same area. It's called "stinging" because the little hairs on the leaf and stem contain formic acid, so use gloves if you plan to pick it. This nettle is the offspring of a plant that I found growing wild at El Dorado Park earlier this year. I brought some home and just shoved it under the ground and hoped it would grow. Goody for me, it did! Nettle is not for salads, but it makes great tea. There are also recipes for cooked nettles. This a VERY nutritious herb.
Right now the mallow leaves in the yard are huge, so I had a very hefty salad for lunch. Yum yum!


Aloha Japanese Bento Express is the first restaurant in Central New York to bring together the unique, but complementary flavors of Burma, Japan and Hawaii. Born in Burma, the chef and owner spent his young adult years cooking homey Burmese food for his family and friends, drawing from recipes passed down through generations and incorporating modern and regional ingredients. The Japanese influence was born in a formal setting through restaurants in Japan where Zaw learned the art of cooking from Japanese chefs from all around the country with various influences, spending more than 10 years in the kitchen. Zaw continued to hone his craft in Hawaii as a Japanese chef, while balancing the unique tastes and flavors of Hawaiian Culture. Aloha is Zaw's masterpiece, it is the perfect meeting of cultures, a delicate contrast between Burmese, Japanese and Hawaiian flavors that make for unique but delicious and hearty dishes.
Zaw and Thaw have dreamed of opening a restaurant since they first met. Both of them are originally from Burma, where Zaw studied and worked as a geologist. When the conflict in their home country escalated, Zaw looked for an opportunity to leave. He was fortunate enough to move to Japan where he started a new life there studying Japanese. It was in Japan that he developed his love for cooking professionally. The restaurant industry eventually took him to Hawaii, where he worked in several restaurants, honing his skills in the kitchen, dreaming of one day opening his own. Zaw and his wife Thaw explored the idea of opening a place in Hawaii, but with the money they had it would not have been feasible. Not giving up on their dream, they decided to pack their bags and move to the mainland, hoping to find the perfect place to open there. Their journey throughout the U.S. took them to places like Atlanta, the Carlinas, Ohio, Rochester, Ithaca and Niagara Falls, but they were most excited about making their dream a reality in Syracuse. Together, with their 3 year old daughter Erika, they have open Aloha Japanese. To learn more about their journey stop by the restaurant for a bite to eat!
Zaw and Thaw started the restaurant because they wanted to give people a taste of the world that they may have only seen on a map. Aloha's menu incorporates home cooking from Burma, dynamic and diverse flavors from Japan, and unique tasting food from Hawaii. Zaw and Thaw want to share their story with the people of Syracuse, and they thought the best way to convey their journey, and the most delicious way, was to give people a taste.


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Lectin-free diets are becoming quite a popular trend as of late, and for good reason. Lectins can cause harm to your health if enough of it is consumed, so partaking in a diet that avoids lectins makes perfect sense.
If you are considering starting a lectin-free diet, you need to know what foods contain them. In our complete guide for newbies, we’re breaking down lectins and what they mean to you so that you have a better understanding of their effects.
As always, we want to make sure that you are well-educated in your quest for better health. Diets that are free of lectins are said to be incredibly beneficial to your body and health. It is therefore important to get all the information you can before starting your diet.
To better understand your diet, it’s important to know just what lectins are and the effects they have on your body.
Lectins are an anti-nutrient that is found in all animals and plant-life. In animals, lectins are known to play a role in normal bodily function. Plants, however, are a rather different story altogether.
Since plants are incapable of eluding predators, they use lectins as a toxic defense to drive threats away and keep them safe. If the lectin-rich plant is consumed, it could make the animal sick or even potentially kill them.
This toxic plant protein is found in anything from grains to fruits and vegetables. While cooking is believed to remove this toxin, some people would rather not take the risk, choosing to avoid it altogether.
There has been considerable research on lectins and the effects they have on the body. It is known that lectins can cause diarrhea, nausea, and vomiting.
But it’s important to understand what lectins actually do to cause such symptoms to occur. When consumed, lectins search for a special molecule that’s found in your blood, nerves, and gut lining. Once located, the lectins get to work.
And by work, we mean tearing small holes in your gut lining and intestines. If this wasn’t bad enough, the tears caused by lectins are believed to affect your autoimmune function, resulting in symptoms that closely resemble food poisoning.
While your initial reaction might be to simply eliminate all plants from your diet, this isn’t necessary. In fact, certain plant-based foods can actually help to improve your body’s immune system.
If you’re concerned about immune health, we recommend starting on a daily regimen of our GoBiotix Immunity Frizz Wellness Booster. This tasty blend is made up of immune-boosting compounds that will ensure your immune system is functioning at its best.
By taking the Immunity Frizz Wellness Booster, you can look forward to faster recovery times and increased energy levels. These two features alone play a big role in helping you to feel your best. And with improved immune function, you are more likely to avoid getting sick.
In addition to starting a daily supplement, you want to be well-educated on which foods to avoid in your lectin-free diet. So with that, let’s dive into the world of lectin foods. By cutting these out of your diet, you will be well on your way to leading a healthier lifestyle.
First up is corn, one of the biggest offenders in lectin content. Due to the effects of lectin in corn, you could potentially see a lot of unhealthy weight gain by consuming large amounts of corn. In fact, this is why farmers feed corn to their livestock.
It fattens them up for slaughter, making them produce more meat when the time comes. In humans, corn and its lectin content result in higher amounts of fatty deposits to your muscles. If you’re looking to lose weight anyway, a lectin-free diet can serve to have a two-fold effect.
Additionally, you might be wise to eliminate certain meats from your diet, too. Free-range cattle, for example, are routinely fed corn. Instead, opt for pasture-raised beef. These cows are fed a diet that excludes corn, ensuring that you will avoid any product that contains lectin.
The same goes for certain milk products. If you want to be completely sure that you are avoiding milk with lectin, buffalo or goat milk makes a reasonable substitute.
The reason that certain kinds of milk and cheeses are avoided in lectin-free diets is due to a protein found in them that closely mimics lectin. In certain people, this protein can cause damage to the pancreas.
Known as A1, this milk is commonly found in grocers across the nation. If you can find A2 milk, you are less likely to find this lectin-like protein.
Beans and legumes are other plant-based foods that are known to have high lectin content. As a matter of fact, both are best avoided altogether due to the incredibly high amount of lectin found in them.
If you like to consume foods like black beans, lentils, peas, and kidney beans, you should most definitely put them in a pressure cooker before eating them. Pressure cookers are good for reducing the amount of lectin found in these food items.
It’s important to note that it won’t get rid of all the lectin. But it should cook them enough to where they are safe to consume. Still, if you’re serious about your lectin-free diet, it’s best to cut these items out altogether.
The nightshade family consists of a wide variety of fruits and vegetables that you regularly eat. Some of the most common include:
If your diet currently consists of any of these items, they will need to be replaced with something else. Sweet potatoes, cauliflower, mushrooms, and yams make great substitutions. The problem with the above food items is that their skin and seeds are very high in lectin content.
While it’s true that you could peel them and remove all of their seeds, you’re still putting yourself at risk for consuming lectin. If you’re finding that you’re having a hard time saying goodbye to certain lectin-rich foods, you can combat any remaining lectin by adding our GoBiotix Lectin Defense formula to your diet.
This special blend works to reduce the effects of certain food allergies, like bloating, constipation, and cramping. Our supplement features powerful lectin-blocking agents that keep you safe from potential threats found in your favorite foods.
This will likely be a big blow to many of you, but grains are just as ripe with lectin. But if your ultimate goal is to lose weight, you should have no problem with kicking grains to the curb.
If you need a healthy substitute, try millet, sorghum, coconut flour, almond flour, or sweet potato flour. You might be surprised at how quickly your taste buds acclimate to their flavor.
If you love eating fruits but are finding it difficult to give them up, consider the avocado. This nearly sugarless fruit is a versatile substitution that is completely free of lectin. Furthermore, it contains healthy fats that assist in losing weight.
While it may seem dire at first, the lectin-free diet can benefit your body in many ways. By finding suitable substitutes and supplements, you can enjoy good foods without the fear of consuming lectin.
For more ways to improve your diet and health, head on over to our supplement section. You will find a wealth of beneficial nutrients to help you jump-start your diet.


Hope you are all having a good sunday. I thought I would share what I have been doing. Today I went to Bath, for a little retail therapy/day out. Since I work on Saturdays its really nice to be able to get out on Sunday. So here are my photos of my day...
Beautiful old house which is covered in Ivy. This time of year the leaves have all turned red.
Dinner at Wagamamas! This is one of their new juices (apple, blueberry and ginger) it was super yummy!
|I decided to try something different today. I usually go for the Yaki Soba, but today I got the Wagamama Pad Thai (with chicken and prawns) it was sooo good (quite hot though, those chilli's pack a punch!)|
|Little sampler plate of the deserts (white chocolate and ginger cheese cake, chocolate fudge cake, and passion fruit cheese cake) I shared this with my parents. The white chocolate and ginger cheese cake is my absolute favourite.|
|A little doodle I did in Wagamamas.|
A quick outfit of the day:
Jeans - A&F
Jacket - Oasis (borrowed from my mum)
Scarf - Fat Face
Boots - Cara London
Hope you enjoyed, and that you are having a lovely weekend
xox Niamh xox


Cacio e Pepe (also known as Italian Mac n' Cheese) is probably the most known traditional pasta from the Cucina Romana. This creamy, cheesy, delicious recipe is sometimes called Italian Mac n’ Cheese. In this class, your host, Evento, teaches you all the steps and secrets of how to make this recipe like a Roman chef-authentic!
We provide all the necessary ingredients. Each kit serves 2-4 people. All ingredients are imported from Italy and hand-selected to produce the tastiest dishes.
We ship to the entire United States, but cannot ship to PO boxes.
We do not ship outside of the United States.
Join your host live on Zoom.


news 1 month ago
5 'Nuts' That Aren't Really NutsWibbitz
5 'Nuts' That Aren't Really Nuts 1. Peanuts Peanuts are actually considered to be legumes, like soybeans, lentils and chickpeas. 2. Almonds Botanists classify almonds as drupe seeds, as they are found within the peach-like fruits of the Asian Prunus dulcis tree. 3. Cashews Considering that they are produced by "cashew apples," they are also considered to be drupe seeds. 4. Pine Nuts Pine nuts are removed from various species of pine cones, making them a seed. 5. Macadamia Nuts Nearly 70 percent of all macadamia nuts on Earth come from trees grown in the Australian town of Gympie, Queensland. They are also classified by botanists as drupe seeds. Genuine nuts, such as hazelnuts and chestnuts, are defined as a one-seeded fruit encased in a pericarp. They are fused to their shells and won't naturally break open after reaching maturity.


Powdered Sweetener (sugar free)
2 parts Pyure
3 parts xylitol
Place both into a coffee mill (if grinding a small amount, by Tablespoons), or a vitamix or good blender, if doing more at once, like by the cup(s).
Blend or grind till powdery! You may want to leave the lid on till it settles, to avoid choking on powdery sweet puffs filling the air. 🙂
This is the icing I use on my carrot cake. The fat grams, by my figuring, are still under 5 grams per serving, if divided into 12 servings. Since I have no added fat in my carrot cake, this fits perfectly into an E!
Low Fat Cream Cheese Icing
1 cup lowfat cottage cheese
1 cup 0 percent Greek yogurt, or 1 more cup of lowfat cottage cheese, instead of the yogurt
1 8 ounce block 1/3 less fat Neufchatel cheese
1 Tablespoon beef gelatin, softened in 1/4 cup boiling water
1 Tablespoon vanilla
2 Tablespoons Pyure and 3 Tablespoons xylitol,
OR 3 Tablespoons Pyure and 1/8 – 1/4 teaspoon THM stevia extract
1/2 teaspoon xanthan gum, optional (this makes a thicker icing, but a thinner, creamier one without it)
Put all the ingredients except the xanthan gum, into your blender and blend well. Add the xanthan and blend again, if you are using it.
Pour into a bowl and chill. Or pour directly onto cooled cake. You may need to slightly chill the icing first, especially if not using xanthan. But don’t let it set up too much to prevent lumps and to keep the icing smooth.


Dining at the Royal Seabank Hotel
Wine & Dine at the Royal Seabank hotel with our fabulous menus created by Head chief Francis.
LEEK AND POTATO SOUP
Served with crusty bread roll.
SALMON AND PRAWN COCKTAIL
Crispy leaf salad cherry tomato and Marie Rose sauce.
CHICKEN SATAY SKEWERS
Tender chicken fillet with a satay sauce.
MINTED LAMB HENRY
Braised in a red wine and mint sauce.
ROAST CHICKEN BREAST
On a bed of wild mushrooms and a Madeira sauce.
OVEN BAKED COD FILLET
Served with a three cheese sauce and braised leeks.
ROAST CAULIFLOWER STEAK
Served with crispy fried onions, cheese sauce and pea pureé.
ALL ABOVE MAIN COURSES SERVED WITH
Selection of seasonal vegetables
and choice of potato.
STICKY TOFFEE PUDDING
With toffee sauce and vanilla ice cream.
Chocolate sauce, and a honeycomb crumble.
DEEP FILLED APPLE PIE
Served with a creamy custard sauce.
SELECTION OF CHEESE
Locally sourced cheese with crackers and fresh fruit.


Welcome To BucketHead TavernLocated in Knoxville, TN at the heart of the West Hills neighborhood area. Easy To Find Us! BucketHead Tavern is a premier full service bar. Located in Knoxville, TN at the heart of the West Hills neighborhood area. Tavern Style Bar & Restaurant Our relaxing atmosphere creates a welcoming addition to anyone’s day. We offer smoking and non-smoking sections in our restaurant. Check Out Our Menu Knoxville’s best Happy Hour 7 days a week! If you are hungry, stop in and try our Award Winning Wings! Check out our extensive menu or call in orders any day of the week.


As we have seen in the famous American TV series Desperate Housewives, housewives have so many trifles to deal with every day, mowing the lawn, cleaning all the rooms, mopping the floors, washing clothes, cooking for the whole family, and so on. They ought to live an easier life. Now we will introduce some cute kitchen tools which will make housewives easier in kitchen. And even if you are not a housewife, you will probably be attracted by one of them.
If you like to make snacks and cookies and usually make them at home, you might have run into these problems for many times, the dough may be poured everywhere, your hands are covered with sticky batter, and even worse, your phone rings when you are kneading flour, then you have to wash your hands to answer the phone and wash again after finishing the call, to continue the kneading. You must be really annoyed by these problems, right?
Let me introduce you a wonderful, healthy and magic method to kneading dough, which can help you to solve this trouble – using soft porcelain kneading bag. This kneading dough bag is multifunctional usages, which is suitable for mixing flour, kneading dough, squeezing fruit and vegetable juice, making purees, beefsteak and mixing foodstuff, etc.. It’s a best tool as food processing and preservation bag. It’s acid, alkali, ageing resistances and can resist heat up to 230℃ and cold down to -40℃. And beyond that, this tool is pretty easy to use. First of all, pour some flour into this bag carefully. Secondly, add right amount of water into the bag. The third step, strap the top side of the bag tightly. And then, you can knead the dough in the bag at your own will and never be worried about the pouring flour and cleaning the kitchen. It’s a really good helper for housewives in the kitchen!
Most of us like eating fish as they are nutritious and delicious, but cleaning fish is not a that easy job. Have you ever seen fish scales flying everywhere when cleaning a fish? It’s really annoying, isn’t it? Now you will never be upset about that any more with this fish scaler! Its special design will make all the scraped fish scales collected in the space under the lid and your kitchen will be still clean! Let’s take this neat fish scaler to our kitchen right now!
Are you always annoyed at coring peppers when making the dinner? Digging the core out just by hand will easily make your hands sting. Don’t worry, here is a neat kitchen tool can help you out. Just insert the pointed tips of this pepper corer into the pepper, then twist and pull, and the core can be easily taken out. Pretty easy to use, right? This pepper corer will absolutely make coring peppers a breeze. In addition to that, it also works on some other fruits such as tomatoes or apples. It’s really great solution if you have any room left in your kitchen gadget drawer!
Egg is an indispensable part of our breakfast every day. Yes, eggs are good-tasting and can provide the nutrition that our body needs. And using this egg slicer, I’m sure you will more like eating eggs. It can easily cut boiled eggs into two different kinds of shapes with good-looking and the egg segments are more convenient to eat. Besides, it is easy to clean and never get moldy, and it will definitely become a popular cooking tool in your kitchen.
Afraid of hurting yourself when you are peeling potato? No matter how you want your cheese or other foods grated, this Magic Stainless Steel Multi Grater can help you do it. With six different options, it’s the solution to every grating problem you have in your kitchen. The high quality, durable construction is built to last, and the hexagonal shape stays sturdy even while you’re grating. The vegetable grater itself is crafted from stainless steel so it’s not only durable but also rust-resistant. This food grater also offers a stylish design that looks sleek on a counter-top, a non-skid base, and an easy-grip handle to ensure ease and efficiency in slicing and grating. It’s everything you need in one easy-to-use tool!
Wow, look at this lovely cockerel, can it crow? Oh, no no, it’s a fake cockerel so it cannot crow, but the alarm will go off to remind you something when times up. Sometimes you might forget the cooking time when you are busy for other things, and this kitchen timer can remind you in time with long ring chime. It’s really a good helper for you to arrange time and cope with series of things, and this stunner can be adsorbed on the refrigerator with magnet at the bottom. It can also be a cute decoration for your kitchen as its lovely design. You are gonna love it!
After checking these original cooking utensils, do you think cooking is becoming a little more interesting? These cool kitchen gadgets can not only help you do your cooking easier, but also as adorable decoration for your kitchen as their cute design!


My family has been searching for a less expensive bread option that is still gluten free and dairy free. Loaves of gluten and dairy free bread can be $8-10 a loaf, so we definitely wanted to limit that expense. We love our breakfast sandwiches and toast though so I had to try something different. Today, i tried making homemade bread for the first time! It was a success! Here is the a link to the recipe I followed (I personally love to follow recipes, not wing it in the kitchen).
Soft Gluten Free Sandwich Bread Recipe
What are your favorite things to bake? Thanks for reading!


For the microwave rice cooker class we found prices from 7-89 euros. Have you ever ever tried making rice pudding in a rice cooker and had been dissatisfied with the result? Raisins, cinnamon, nuts, contemporary fruit or even chocolate sauce – all the pieces is feasible. Strive it and let me know how you favored it. You can sweeten the rice pudding with sugar, stevia, maple syrup or agave syrup – and naturally spices corresponding to vanilla, cinnamon and/or cardamom shouldn’t be missing. Please let me know in the feedback how you appreciated it and whether you might have tried my secret rice pudding trick earlier than. That is how Pars Khazar ensures you could enjoy your rice cooker for a long time. We in all probability all know rice pudding – chilly in summer with contemporary raspberries, heat in winter with cinnamon and sugar or apple compote. The units fall into the category of small rice cookers. Long grain rice cannot absorb as much liquid as short grain rice – so your rice pudding made from regular rice is not going to be as creamy and will certainly be a bit of firmer to the chunk. Observe our directions and you’re going to get creamy rice pudding from the rice cooker. Basic for me are lemon peel, vanilla and cinnamon. As long as you stick to the recipe and don’t use any spice mixtures (which can include gluten), rice pudding is also suitable for individuals with gluten intolerance.
Use this function to maintain the dish heat till it’s served. That’s in the advent calendar. Then add the soy sauce, sesame oil and salt and pepper and mix nicely. Because of the rice cooker, the rice is cooked perfectly and the vegetables remain crunchy and wealthy in vitamins. The quantity starts at round one liter and goes as much as round 4 liters. With careful preparation of the vegetables, the dish within the rice cooker received’t solely be notably tasty, but also healthy and nutritious. Electric rice cookers have a warming operate that routinely activates when the rice is cooked. Keep heat: Some rice cookers have a warming operate that keeps the rice and vegetables warm after they are cooked. If you want to purchase a rice cooker, you might be spoiled for choice. Measuring the amount of rice per cup isn’t fully exact because cups will not be standardized and differ in volume. This browns the vegetables slightly and gives them an extra flavor. After a short while you’ll be ready to enjoy the rice with vegetables For individuals who haven’t got that a lot time, preparation within the rice cooker is an optimum solution.
On this information I will explain what to look for when shopping for a rice cooker for sushi rice, what various kinds of rice cookers there are and why it is important to use a particular rice cooker for sushi rice. However, if it’s a digital device with a strain cooking operate, the cooking time could be lowered. The device has a capacity of 1.5 liters and is subsequently enough for eight individuals. Nonetheless, he recommends that you just don’t overfill the insert as it’s not as deep as a conventional steamer insert. Relying on the country, completely different mains voltages are utilized in the ability grids. With my suggestions one can find the right rice cooker that makes your sushi rice a scrumptious experience. Nonetheless, the rice cooker also has an built-in steamer insert and serves as a steamer that you should use at the same time or alone. The device works with fuzzy logic technology and 3D heating expertise, which means that the rice is cooked notably efficiently and evenly. 300g uncooked rice and 8 sushi rolls are sufficient for around four folks. In recent times, some recipes have been revealed right here on the blog and in order that I do not always have to click on by way of my collection to find one thing scrumptious, I may be pleased to create a collection with the most effective rice recipes at a look.
The rice stove additionally has overheating safety and a thermal fuse. You probably can prepare many extra meals with a Cook@House multicooker. It’s usually good for getting ready sushi rice. Indicator lights present whether the equipment is in cooking or keep-warm mode. In addition, the facility cable will be faraway from the equipment, which signifies that the rice stove takes up a lot less house. The rice stove is outfitted with a glass lid via which you’ll be able to watch the cooking course of. Enable to simmer until the DRK switches to maintain-heat mode (approx. This allows you to plan as much as 24 hours upfront when the rice is to be cooked. Then pour out the water, rinse every part once more with clear water and dry the pot with a delicate cloth. Because of the excessive starch content material, rice pudding swells up effectively, leading to a creamy and tender consistency during preparation. Put the milk rice in a pan with the coconut milk and the low-fat milk. To do that, place the diced fruit in a pan with the water and lemon juice and heat on a medium heat until the flesh may be simply mashed It has an extra steamer, rice spoon, measuring cup and a keep-heat function that’s energetic for up to eight hours. That is roughly the quantity that six to eight people need. If the purée remains to be too runny, proceed to simmer till it has the specified consistency.
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In this comprehensive guide, we’ll delve into the rich world of mead – the golden nectar of ancient legends and modern hobbyists alike.
From brewing basics and delicious recipes to the cultural tradition of drinking mead from a horn, this article has got you covered. So grab your drinking horn, sit back, and let’s embark on this journey together.
Introduction to Mead
Mead, often referred to as honey wine, is one of the oldest known fermented beverages, with origins dating back thousands of years.
It has held a significant place in various cultures due to its unique taste and brewing process. This section aims to briefly introduce you to this fascinating drink and its historical significance.
History of Mead
Mead’s historical roots trace back to the Neolithic period, with archaeological evidence suggesting its consumption across Europe, Asia, and Africa.
The simplicity of its primary ingredients – honey, water, and yeast – likely made it a popular choice among our ancestors.
From royal tables to religious ceremonies, mead has played a significant role in many societies and continues to be cherished to this day.
Understanding the Importance of Mead in Various Cultures
Each culture has its unique relationship with mead. For instance, in Norse mythology, it was believed to bestow poetic inspiration and wisdom.
In Ethiopia, “tej” or honey wine, is still a staple at social and religious gatherings. Understanding these cultural contexts not only enhances our appreciation of mead but also illustrates its universal appeal.
Basics of Mead Brewing
Mead brewing is an art and a science that requires patience, precision, and a bit of creativity. The basic process involves fermenting honey with water, often adding fruits, spices, grains, or hops for flavor variations.
In this section, we’ll discuss the essential ingredients, equipment, and steps involved in brewing your own mead.
Ingredients Needed for Mead
The three fundamental ingredients for making mead are honey, water, and yeast. Honey is the star of the show, providing the sugars needed for fermentation.
The choice of yeast can significantly impact the flavor profile and alcohol content of the mead, while water acts as the base. Additional ingredients like fruits and spices can be used to create various mead styles and flavors.
Equipment Required for Mead Brewing
To brew mead, you’ll need some basic equipment such as a fermentation vessel (often a glass carboy or food-grade plastic bucket), airlock, siphon tube, hydrometer, thermometer, and sanitizing solution. Advanced brewers might also use a refractometer for precise measurements, but it’s not a necessity for beginners.
Steps in the Mead Brewing Process
The brewing process begins with sanitizing your equipment to prevent undesirable microorganisms from spoiling your brew. Next, you’ll mix your honey and water to create a must, then add yeast to start the fermentation. After a few weeks of fermentation and periodic racking (transferring the liquid away from the sediment), your mead will be ready for bottling and aging.
Health and Safety Considerations in Mead Brewing
While mead brewing is generally a safe hobby, certain precautions need to be taken to ensure a successful and safe brewing experience. Let’s look at the key health and safety considerations involved in the brewing process.
Sanitization in Brewing
Sanitization is crucial in brewing to prevent contamination of your mead by undesirable bacteria or wild yeasts.
Everything that comes into contact with your must should be thoroughly sanitized using a suitable sanitizing solution. It’s also important to maintain cleanliness in your brewing area.
Potential Health Hazards
When handled properly, home brewing is quite safe.
However, one should be mindful of potential hazards such as the handling of glass carboys, which can be heavy and fragile, and ensuring a safe setup for fermentation, as the buildup of carbon dioxide can cause pressure-related accidents if not properly vented with an airlock.
Classic Mead Recipe
Now that we’ve covered the basics, it’s time to dive into the real fun – brewing your own mead! We’ll start with a classic mead recipe that’s perfect for beginners.
Remember, mead-making is part art and part science, so feel free to experiment as you gain more experience.
For a classic mead, you will need about 3 pounds of honey, a gallon of water, and a packet of yeast, such as Lalvin 71B or Red Star Premier Blanc.
It’s best to use high-quality, unpasteurized honey, as the flavor of the honey will significantly influence your final product.
Start by sanitizing all your equipment. Dissolve the honey in some warm water to create your must, then add cool water until you reach the desired volume.
Once the must is at room temperature, pitch your yeast. Install your airlock on your fermentation vessel and let the yeast work its magic!
After about three weeks, your mead should be ready to be racked into a new, clean vessel for aging.
Variations of Mead
Mead is wonderfully versatile, and by adding different fruits, spices, or other flavorings, you can create an endless variety of meads.
Here, we’ll share recipes for three popular types of mead: Melomel (fruit mead), Metheglin (spiced mead), and Cyser (apple mead).
Melomel: Fruit Mead Recipe
In addition to your basic mead ingredients, for a Melomel you’ll need about 2-3 pounds of your favorite fruits. Berries work well, but feel free to experiment!
The process for making a Melomel is similar to the classic mead, but you’ll add your cleaned and prepared fruit to the must before pitching the yeast.
The fruit will infuse its flavors during fermentation, creating a beautifully fragrant and flavorful mead.
Metheglin: Spiced Mead Recipe
For a Metheglin, along with the standard mead ingredients, you’ll need spices of your choice. Commonly used spices include cloves, cinnamon, and nutmeg, but feel free to experiment.
Like the Melomel, the process is much the same as the classic mead, but this time, add your chosen spices to the must before fermentation. Make sure to go easy on the spices – they can be surprisingly potent!
Cyser: Apple Mead Recipe
To make a Cyser, you’ll need your usual mead ingredients, plus about a gallon of fresh, preservative-free apple juice or cider.
This time, replace a portion of the water with apple juice when preparing your must. Then, follow the same steps as for the classic mead. The resulting Cyser will have a lovely apple flavor, perfect for autumn.
Tasting and Pairing
Brewing your own mead is only half the fun; the other half is tasting and sharing it! In this section, we’ll cover how to taste mead properly and suggest some food pairings to enhance your mead-drinking experience.
How to Taste Mead
Tasting mead isn’t too different from tasting wine. Look at the color and clarity, swirl it gently to release the aromas, take a good sniff to identify the scents, then take a small sip.
Let the mead coat your mouth before swallowing to get a full spectrum of flavors.
Best Food Pairings with Mead
Mead’s flavors can complement a variety of foods. Classic meads pair well with creamy cheeses and seafood, while fruit meads can complement desserts or spicy food.
Spiced meads, on the other hand, often go well with hearty dishes like stews and roasts.
Mead and Drinking Horns
Beyond its enchanting flavors, part of the allure of mead lies in the rich cultural traditions associated with its consumption.
One such tradition is drinking mead from a horn, a practice with ancient roots that adds a layer of historical charm to the mead-drinking experience.
The Tradition of Drinking Mead from a Horn
Drinking horns date back to the Classical Antiquity period and were particularly popular in Medieval Europe, often associated with the Viking culture.
Drinking mead from a horn was a part of many social and religious ceremonies and is a tradition still alive today, especially in historical reenactment communities and at Renaissance Fairs.
Caring for Your Drinking Horn
A drinking horn requires some special care to maintain. It should be cleaned immediately after use with lukewarm water and mild soap, then dried thoroughly.
It’s not dishwasher safe and should never be used for hot beverages. With the proper care, your drinking horn can last a lifetime, becoming an integral part of your mead-drinking rituals.
And there you have it – a journey through the enchanting world of mead, from its rich historical tapestry and brewing process to its myriad of flavor profiles, and the traditions associated with its consumption.
Mead is more than just a beverage; it’s a testament to our ancestors’ ingenuity and a delicious hobby to boot.
So whether you’re a seasoned mead brewer or a curious beginner, we hope this guide has inspired you to fill your drinking horn with some delightful mead and make a toast to history!


About Little India Bolton Takeaway
Our restaurant features to offer various Indian takeaway recipes in Bolton. Obviously, we are specialised in preparing Indian recipes; all of our preparations feature an authentic Indian flavour. At Little India, our staff is focused on maintaining the outstanding food quality so that they always offer an unparalleled taste. Now, you can place your food order via our rich, intriguing, & user-friendly restaurant app. Our app is compatible with both iOS & Android devices. Kindly download it either from the iOS app store or Google play store. Once your order is placed, you are requested to visit our outlet and collect your ordered food and enjoy them at your convenience. If required, you can request our staff to deliver the ordered food to your home/office. Note, we are now pleased to provide doorstep food delivery services. Hurry up and place your order now.
Little India Bolton Takeaway Restaurant
Our Indian takeaway restaurant is situated in a well-connected location of Bolton. It is located at 582 Blackburn Road, Bolton BL1 7AL. You can very easily locate our outlet and collect your order. So, get ready to crave your hunger with such an amazingly delicious variety of Indian recipes, set meal deals, biryani, tandoori dishes, sundries, fried rice, and more. We are requesting you to place an order and give us a chance to serve you. We are confident enough to enrich your taste-buds with our delicious and finger-licking Indian recipes.


Gan Eden Restaurant in Zfat
Gan Eden is a Kosher, Italian-style, vegetarian restaurant, specializing in fish dishes. The restaurant is located in an ancient building on the slopes of Mt. Canaan. The menu includes special entrees, main courses that are a treat and original desserts that are famous throughout the region, as well as a selection of wines.
The restaurant's picturesque building is divided into four separate spaces, three of which are dining rooms, with a pleasant, relaxing parlor separating them. Seating is also available on the sun terrace overlooking the panorama of Mt. Meron.
We hold events of up to 60 guests inside the restaurant, and up to 150 guests outside in the courtyard.
The restaurant specializes in group events. We can close off the dining-rooms for small groups to hold private events with a special menu.


Boasting Port Adelaide’s most spectacular waterfront views Portobello provides a dining experience that encapsulates the New Port lifestyle, offering panoramic views of the Port river, the freshest produce in an innovative and Mediterranean-style menu with friendly and highly efficient service.
The cafe is nestled neatly in the hub of New Port & is the perfect setting for indoor or outdoor dining.
Portobello provides an impressive venue for events such as cocktail parties,
seated dinners, group functions, Christenings, Birthdays, special occasions, Engagements & Wedding Receptions.
With its casual, relaxed surroundings Portobello offers lunch & dinner Tuesday to Sunday from 12 noon till 9pm & breakfast buffet only on Mother’s Day & Father’s Day.
Portobello has an ever growing list of amazing dining options for
your special occasion with meal packages starting from $30.
Contact our events manager on (08) 8242 4444
Or click on our FUNCTIONS tab at the top of this page
Father’s Day 2018
Celebrate with an amazing waterfront dining experience,
fabulous meal & quality time together
Join us at Portobello this Father’s Day Sunday 2nd September 2018
for breakfast, lunch or dinner
Let us cater for dad, the family & friends with a hot buffet breakfast from 9am-11.30am
eggs scrambled, crispy bacon, sautéed mushrooms, hash brown, oven baked tomato, gourmet sausages,
toast with condiments
cost $17.50 per person, $10.00 children 11 years or younger
Lunch from 12-3pm & Dinner from 6pm-9pm
featuring our current a-la-carte menu
BOOKINGS ESSENTIAL on 8242 4444
or online BOOK A TABLE
‘Portobello River Cruiser’
Launching September 26th 2018
Portobello River Cruiser is a fun & unique way to cruise the Port River
Click HERE for more information
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Join our mailing list
Keep up-to-date with special events & promotions by entering your email details & receive a complimentary $20 Dinner voucher!


What We Offer
Welcome to Renato's Pizza !
Since 1962, Renato's Pizza has been known for its unique style and thin crust quality pizza. We are situated in a convenient location in the village of Ridgewood. Renato's pizza is particularly appreciated for its great family-oriented dining.
The menu, though quite simple, uses only the finest ingredients. Renato's pizza serves old-fashioned pizza made with passion.
Please feel free to contact us at : (201)-652-3554


Aging is a intrinsic part of the process of growing up. There is nothing to hold you back from growing old but there are foods that can help you look younger than your age.
Proteins are good for building muscle. However, it is lean protein or one with less fat that is supposed to be great for your body. Red meat is generally something to avoid. This is because it is abundant in fat and can result in clogging of your arteries leading to reduced blood circulation in your body.
Skinless poultry, egg whites, and fish are good lean-protein choices. When choosing beef or red meat, go for lower-fat cuts such as loin and round. Consider tofu, too.
Moreover, you must avoid products that have soy in them. A lot of health supplements come with soy and soy protein in them. Though they can boast of a long list of health benefits,, fact is that soy and soy products can lower testosterone in men. Testosterone is the principle male hormone and a drop in it can lead to a whole lot of changes in your body such as low libido, erectile problems, loss of lean muscle mass, excessive sweating etc.,
Essential fats like Omega 3 are great for your heart. Not just this, they are also important for the production of anabolic steroid hormones such as testosterone. One of the best sources of essential fats is olives or olive oil. Pea nuts and peanut butter is also great. Oily fish such as tuna, salmons and sardines are also rich in such fats.
Nuts and beans like almonds, pine nuts, walnuts, raisins etc., are also great sources of such oil. Such fats not only increase testosterone production in your body but are also important for the production of HGH or human growth hormone. HGH is the master hormone in your body and a drop in its levels is the prime cause of aging in the human body.
Though such fats are great for your testosterone and HGH production, it is important to have them in moderation. Loading your system with excess fats can be counter productive.
Skinless poultry, egg whites, and fish are good lean-protein choices. When choosing beef or pork, go for lower-fat cuts such as loin and round. Consider tofu, too:
Fruits that are rich in antioxidants should also be a part of your anti aging diet. Antioxidant play two important functions in your body:
First of all, they help flush out toxins from your system which are responsible for slowing down your metabolism. By getting rid of toxins and harmful chemicals, antioxidants help boost your metabolic rate so that your body is better able to burn fats. This not only helps you get rid of excess body fat but also helps boost your energy levels.
Secondly, antioxidants, neutralize free radicals that damage cells and tissues in your body and are responsible for speeding up the aging process. By neutralizing these free radicals, antioxidants slow down the process of aging.
Green tea is rich in such antioxidants. Other fruits that are rich in antioxidants include strawberries, blueberries, pomegranates, acai berry, maqui berry etc., Try to include them in your diet every day and you would be happy to see yourself in the mirror. Read also about the best testosterone boosters.


National Compliance and Regulatory Authority
Food safety is a major priority for the National Compliance and Regulatory Authority (NCRA). The NCRA's Food Safety Inspectorate continuously inspects and monitors ALL pre-packaged food establishments in Jamaica.
In carrying out its key inspection and monitoring functions, the Inspectors of the Food Safety Inspectorate are engaged in verification of food labels, sampling of food products, examination of food products, analysis of food products’ test reports and the approval of conforming food products.
Our Inspectors also serve on technical committees to develop food and labelling of food regulations/standards; and are resources for start-up food processors and entrepreneurs in understanding established food and Food Label Regulations and/or Standards Specification for the domestic marketplace.
Working behind the scenes, our highly trained Inspectors have an exceptional eye for food safety parameters. They spot errors and deficiencies and enforce the regulations/standards to protect the health and safety of consumers.
Occasionally, Inspectors of the Food Safety Inspectorate accompany Inspectors of the US Food and Drug Administration to conduct inspections of Jamaican agro-processors and food exporters who must meet stringent requirements to access global export markets.


We never tire of complaining about single serve coffee pods that are claimed to be "recyclable" but are just a waste of aluminum and plastic, and, according to a blog at Treehugger, are . That is the environmental cost, but notes that there is a real financial cost too. As I mentioned in a previous blog, the price of convenience of the pod coffee is as much as.
The : For example, the Nespresso Arpeggio costs $5.70 for 10 espresso capsules, while the Folgers Black Silk blend for a K-Cup brewed-coffee machine is $10.69 for 12 pods. But that Nespresso capsule contains 5 grams of coffee, so it costs about $51 a pound. And the Folgers, with 8 grams per capsule, works out to more than $50 a pound. That’s even more expensive than all but the priciest coffees sold by artisanal roasters, the stuff of coffee snobs.
Cheap coffee can be found for about eight bucks a pound. Our Café Pinon, a very special gourmet fusion coffee is about $21 a pound, the Official SASS coffee: Cowboy Action Coffee, a special proprietary blend is about $25 a pound and our Paniola 100% Kona, the finest coffee in the world, is about $32 a pound. Paying $50 a pound for Folgers is just ridiculous. But apparently people under 40 don't notice because they think about coffee pricing differently than their parents; from “Americans under the age of 40 are thinking about coffee pricing in cups,” said Ric Rhinehart, executive director of the Specialty Coffee Association of America. “If you asked my mother how much coffee cost, she would have told you that the red can was $5.25 a pound and the blue can was $4.25. If you ask people in their 20s and 30s, they’ll say coffee is $1.75 to $3.75 a cup.”
Next tocoffee pods are about the most wasteful product I can think of, costing many times as much to make lousy coffee. Yet their sales are growing like mad, almost doubling in the last year to 7% of all the coffee made in America.
Do you want FREE coffee? The very first cowpoke who saunters up to the Kona Cowboy Coffee Company’s Cowboy Coffee Saloon at Buffalo Stampede at SASS Founders Ranch in Edgewood, NM, Tuesday, April 17 through Sunday, April 22, and asks for it will get a free, that’s FREE bag of CAFÉ PINON de Nuevo Mexico…our newest fusion coffee made with a proprietary blend of central American coffees and real New Mexico pinon nuts!
The purpose of this blog is to unite Kona coffee lovers and perhaps learn a little about coffee and all the benefits of coffee at the same time. Join up, become a member, comment and have fun! You can find the Kona Coffee Fiends group on Facebook and we’d appreciate it if Facebook users would “LIKE” the Kona Cowboy Coffee Company page at www.facebook.com/pages/Kona-Cowboy-Coffee-Company/222070817858553. Just copy and paste to your browser. You can also find us on Twitter at twitter.com/jackshuster. And on the web at www.KonaCowboyCoffee.com to order your gourmet coffee and coffee products.
You know you’re a coffee fiend when you walk twenty miles on your treadmill before you realize it's not plugged in. So enjoy your coffee, make it Kona, and remember, Kona is the home of the Hawaiian cowboy…and we had cowboys in Kona before there were cowboys in Texas!


What's In It For Me?
Everyone knows that fruits are some of the healthiest foods you can eat. But have you ever stood in the produce section of a grocery store or walked the aisles of a Farmers' Market and wondered just what vitamins and minerals were in the different varieties of fruit on display? Which fruits are highest in vitamin C, or vitamin E, phosphorus or potassium? You may have read labels and tables of vitamins and then can't remember or know how to apply the information you read. "What's In It For Me?" removes the confusion of the numbers and information and presents practical information that is easy to understand. And because of the format of the presentation, the information is also easier to remember. Presented in a fun, interactive way the otherwise overwhelming information-overload becomes interesting and digestible (pun intended). Knowing the nutritional value of apples, peaches, pomegranates, watermelon, strawberries, and twenty other fruits will help you pick out varieties of your favorite fruits with confidence as you navigate through any produce aisle.
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Yoga and Your Mental, Spiritual and Physical Health


Vegetable Spiral Slicer
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*This is a sponsored post meaning I received compensation and the product free. Even though I received compensation, it does not effect my opinion of the product. Post may also contain affiliate links.
Our House has launched a new line of gluten free mixes. There are 7 in all: All purpose flour, all purpose baking mix, chocolate brownie mix, cookie mix, cornbread mix, bread mix, and pancake & waffle mix. These mixes are sold in stores or online at Our House website. The stores these mixes are sold in are Food Lion, Harris Teeter, Lowes Foods, and Ingles. If you would like to see where they are being sold near you, you can go to there product locator by clicking HERE. Not only are these mixes gluten free, but are vegan, kosher, and non GMO too.
The cornbread mix makes a sweet cornbread. One box of mix made 24 mini and 8 full size muffins. I used the recipe on the back of the box.
Gluten Free Peanut Butter Cookies


1 November 2011
WEDDING CAKE WITH A DIFFERENCE!
When my daughter got married, they decided to have an outdoor reception. So with this in mind, the thought of cutting up cakes in the great outdoors and the afore mentioned hate of cake in napkins, we decided the best bet would be to have the cake already cut and in boxes. A great deal of thought was given to the problem and then the answer came to us and.....
the theme of the wedding turned out to be a little 'bookish'!
Mark's Mum, Marianne, made the most wonderful cakes (the secret family recipe) and I designed and made up 80 little book boxes to put it in. Trying to figure out how to make the boxes and how to decorate them took a little time (if only I had had my Craft Robo then!) but in the end they turned out to be very easy to make and looked very effective. Robin made the 'book case' and then we made the large book to go on the top which had the cake in for cutting.
The top cake was wrapped in cling film and put into the box and an insert with a poem that Michelle and Mark had found and liked,was popped on the top, and was lifted off when the cake was cut.
The whole thing turned out beautifully, Mariannes cake was superb and after the champagne and the cake cutting, everyone had a little box ready for taking home to eat later. Very satisfactory!! ;0)


Hello everybody, a very warm welcome to my blog. This is my first post on my first blog, so bear with me if I sound a little odd. I started this blog to record down my farm to plate journey in our beautiful country, Ireland. All these years, I have been eating my food mindlessly, not knowing where it came from, who grows it, how has it been grown, how has it been killed, etc. All that mattered was that it was yummy, fast and convenient. However, my girlfriend has recently taken an interest in knowing how her food gets to her plate and along the way, she has influenced me too!
I now care and want to find out everything I can about my food source. I have also started rearing my own chickens so that I can have fresh eggs every other day. I have not yet eaten any of my chickens, however I may probably do so once there’s more of them. Knowing where my food comes from is very important to me and let me tell you this, eggs have never tasted so good before! My chickens make the best eggs but that’s probably because I feed them only nutritious grains and none of that pellet crap.


What a sad day. I only cried about 18 times. I am SO grateful for the job I’ve had for the past 2 and a half years and the people I’ve worked with. I know, it’s just a job, but sometimes when you spend THAT much time with people, they become like family. I wish them all the best!
When I got home, I looked like a sad gypsy.
Please remind me that this is not a good look for me!
Thankfully, the hubby was willing and able to entertain the kids
while I drank a beer and cooked dinner.
L was channeling my feelings tonight too. It’s hard to be two.
Dinner tonight was a new recipe and really good! It was relatively easy to prep and took about 30 minutes to cook.
Balsamic Bruschetta Chicken
I got this recipe from Food Buzz — and this blog. I tweaked it a little bit — and I think next time I make it (and I WILL make it again!) I will pan sear instead of bake the chicken (only because it’s much quicker).
- 1.5 lbs of chicken breasts/tenderloin (I ALWAYS use tenderloin)
- 6 Roma Tomatoes
- 1/2 cup of Balsamic Vinegar
- 1/2 cup of Olive Oil
- 1/2 tsp of sugar
- A big ball of fresh mozzarella sliced
- 8 leaves of basil (stacked, rolled & thinly sliced into chiffonade)
- Salt – to taste
Preheat oven to 425.
Marinade the chicken in 1/4 cup of vinegar and 1/4 oil for about 15 minutes (you’ll use the remaining oil/vinegar on the tomatoes). Pour chicken and marinade into the baking dish. Cook at 425 for about 25 minutes. Place sliced cheese on top and cook for an additional 4 minutes (or until melted).
Chop the tomatoes and basil and combine them in a boil. Marinade in the remaining oil/vinegar and add sugar. Pop the mixture into the fridge while the chicken cooks.
Once the chicken it done, serve with tomatoes on top. Serious yum!
I served this with a side of broccoli. B doesn’t LOVE tomatoes (in fact he hates them) so it was nice that I didn’t have to pick the tomatoes out to get him to eat dinner (you gotta pick your battles!). He eats broccoli like it’s going out of style so I don’t ever have to worry about him eating his veggies!
Sooooo… What are you doing this weekend? Is there a veggie you HATE? (I hate peas)
PS – I totally slacked on workout this morning. FRIDAY FAIL! Oh, well. Tomorrow is another run!


Canned Cat Food – North Portland
See: Dehydrated Cat Food | Raw Cat Food | Dry Cat Food
Do you have questions about the canned cat food carried at Salty’s North Portland Pet Supply? Contact us!
The two most important ingredients in canned cat food are meat and moisture. Cats are carnivores and in the wild the prey they would eat are 70% moisture. When choosing a brand of cat food always look at the ingredient panel and make sure that a named protein source is the first or second ingredient and that the vegetable content is low.
Don’t see the canned cat food brand for which you are looking? Give us a call at (503) 249-1432.
Known Ingredients Only
You only want ingredients in your canned cat foods that are named meats such as:
Fillers typically contain carbs and cats don’t need carbs. We stock foods that include high-grade meat ingredients, and NEVER unnamed ingredients such as:
- Meat meal
- Animal meal
- Poultry by-products.
Avoid buying any can that has low quality ingredients including wheat, corn, soy and any kind of by-products.
Keeping Your Cats Happy and Healthy
You can be confident with any brand of canned cat food purchased at Salty’s. We love your cats and want to make sure they get the nutrients they need to stay healthy and happy.


Enjoy a lifetime of adventurous, more satisfying cooking. Wolf distills legendary professional heritage, power and finesse into cooking equipment whose precise control ensures the dish you have in mind will be the dish you bring to the table.
Imagine melting fine chocolate without scorching, or gently simmering a creamy béarnaise sauce to perfection. It's this low-heat finesse – developed over eight decades in professional kitchens – that sets Wolf gas cooktops apart.
Give your kitchen an iconic centerpiece. Wolf gas and dual fuel ranges are unmistakable heirs of the cooking instruments that have been the choice of professionals for eight decades – and are now the favorite of discerning home cooks. Dual-stacked sealed burners deliver exhilarating precision and performance, while the convection oven provides consistent heat for perfect roasting, baking and broiling.
The ovens that took the cooking world by storm are now available in more options than ever before. Alongside the classic E series, noted for smart looks and smarter cooking technology, Wolf now has added the M series ovens with innovative new features and three design styles. Then there's the convection steam oven – our sophisticated take on a traditional European way of cooking that prepares almost any dish, quickly and deliciously.
Dual-stacked sealed burners deliver just a mere breath of flame, then turn on the high Btu power you need for faster boils and restaurant-quality sears.
You've cooked with gas for years. But never with this kind of precision and power – perfected by Wolf through over eight decades in professional kitchens. Dual-stacked sealed burners deliver powerful highs down to delicate lows, while the convection oven provides the moist heat so beloved by bakers.
Magnetic induction is a cooking technology of startling precision, power and efficiency. The cooktop doesn't heat up, only the cookware does, fast and with perfectly distributed heat. Turn an element up or down, and the temperature response is instantaneous – up to 40% faster than gas or electric.
You get lightning fast high heat or very low lows – the precise control you need for any dish – all on a cooktop that is highly efficient, safe and easy to clean.
Fix an honest-to-goodness meal in a microwave? Unthinkable – unless it's a Wolf microwave. A true cooking instrument, it excels at many of the things you'd expect a full-size oven or range to do. And there's a "Keep Warm" mode that keeps food at serving temperature for up to 90 minutes. Nice for those late arrivals.
DUAL FUEL RANGES
Discover a new world of cooking – the best of two worlds, actually. Topside: Wolf gas cooking in all its glory, with the power and control of dual-stacked, sealed burners. Below: that marvel of cooking technology, the Wolf dual convection electric oven, with two fans and four heating elements for consistent heat across all racks.
High Btus are easy. It’s the low end where most gas burners let you down. But the dual-stacked burners found on every Wolf dual fuel and gas range deliver at both the high and low end, as Chef Coleman demonstrates in “Absolute Control from Simmer to Sear.” Sauce warms low-and-slow, rice simmers without burning, fresh vegetables sauté crisply and colorfully, and salmon sears on high – all at the same time. You’ll feel absolute control – ready to take on any culinary challenge.
Wolf Gas Ranges, Calgary Alberta
Wolf ranges, stoves and ovens are available in Calgary from Kuchen.


A natural blend of tea for Beauty, Body, and Mind with White Tea Pai Mu Tan, Rose Hip and Lady’s Mante Herb.
● Pink for Feeling – COMFORT your senses with the sweet flavour and scent of Rose Petals and the indulgent lightness of Pai Mu Tan white tea, finishing with the lingering velvety taste of marshmallow.
● Pink for Action – NOURISH and rehydrate your body with Rosehip to maintain youthfulness; while Licorice Root helps with your digestion and antioxidant Juniper Berries relieve water retention.
● Pink for Pleasure – DE-STRESS with calming and naturally relaxing vitamin rich Lime Tree; unwind with caffeine free Organic Lady’s Mantle.
To prepare a warm cup (200ml) of our Beauty tea take one full teaspoons of tea leaves and steep it in the water heated to 85 degree Celsius for 3 minutes. Once ready, strain and pour in a cup.
Ingredients: Rose petals, Pai Mu Tan white tea, Marshmallow, Rosehip Licorice Root, Juniper Berries, Lime Tree, Organic Lady’s Mantle.
Weight – 50gms


“Give us today the food we need”. [Matthew 6:11]
When Jesus taught his disciples to pray, “Give us today the food we need,” he reminded them of the manna God sent to their ancestors. When Moses led the Israelites out of Egypt, the people didn’t have enough food. They began to complain, and God stepped in. Exodus 16:4 summarizes the events: The Lord said to Moses, “Now I am going to cause food to rain down from the sky for all of you. The people must go out every day and gather enough for that day. In this way I can test them to find out if they will follow my instructions.” If people tried to hoard the manna instead of depending on God to send it every morning, the extra manna spoiled.
TOO MUCH FOR TODAY
The United States has too much food. According to U.S. government data (2014), thirty-five percent of adults are obese; another thirty-four percent are overweight. That means sixty-nine percent of American adults eat more than is healthy.
TOO LITTLE FOR TODAY
Many developing nations don’t have enough food. According to United Nations Food and Agriculture Organization data (2014), approximately 795 million people, or one in nine worldwide, suffer from chronic undernourishment. We have hungry people here in the U.S. as well. Many public schools have weekend backpack programs to send food home with children who depend on school lunches for their main meal. Homeless people in the U.S. regularly go hungry. Food pantries run low and are often empty.
ENOUGH FOR TODAY
As Christians, how can we live the promise we make when we ask God to give us the food we need for today? Each of us must find an answer to that question. A church I belonged to a few years ago tried this experiment: At the beginning of Lent each family took home a little cardboard box to place on the dining room table. The plan was for families to skip one meal a week and put the money that meal would have cost into the box. At Easter we collected the money and donated it to our local food pantry. It was a true object lesson in what going hungry means.
How do you balance food in your life?
Heavenly Father, today help us to deal with food in a balanced way. Help us to find ways to get food to those who don’t have enough.


Located in the Carrollwood area Cepas have created a menu of Spanish Tapas (small plates) that includes
traditional Spanish cheeses, shaved hams, Tortilla Española and more.
There are also a handful of small composed plates like Ceviche Cocktail, Seafood Paella,
Rabo de Toro, Gambas al Ajillo and Piquillos Rellenos.
CEPAS also offers a wide selection of domestic, craft and imported beer.
The wine list draws from Spain, California, Argentina, Chile, France, and Italy.


I’m cutting to the chase. Next time you are thinking about where to go for an elaborate brunch, think of me. Actually, think of this post. On Saturday, I was privileged to fine dine at Urban, the modern American bar and grill at the new Westin hotel at The Domain. This is an example of somewhere that wouldn’t typically be a destination on my typical weekend map, and thus the reason why I am excited to share my experience with you. (Bloggerista tangent– I try to share less obvious ideas with you in hopes that your paths may shift or extend in new directions).
I was invited to take part in a pre-tasting of Urban’s new weekend Brunch of Soul that happens on Sundays from 11 AM- 3 PM. I jumped at the opportunity (thank you, Alicia, for the invitation!). First, I must point out that the moment I walked into the Westin, I was drawn to the modern, geometrical, and locally-influenced interior design. The bar sat below long, horizontal, wavy glass lights, resembling the horns of a longhorn, and the wall behind the bar was marked with a pattern of multi-sized local words (such as Texas, western, etc.) that seemed to be cut from glass. Earthy colors, clean lines, and open space created an urban-chic ambiance that made me feel like I was on vacation in my very own hometown (yes, I claim Austin as my home now)!
The five lucky brunch guests then entered a long, narrow room that looked like a library and housed one expansive rectangular table awaiting our arrival. Soon, the personal attention and excellent food and beverage service began. The menu has strong Southern and Southwestern influences, which I appreciated since it caters to the local culture. (Don’t be fooled since it’s housed in a national hotel chain!) Here are the highlights, as cooked with love and presented to us personally by Chef Page Pressler:
- Mimosas with a strawberry on the rim
- Shrimp and avocado salad served in martini glasses with cilantro vinaigrette and cumin (added an interesting Mediterranean hint)
- Homemade whole wheat mini (2 inches in diameter!) English muffin with smoked salmon, sauteed spinach, and a quail egg. If a dish can be adorable, this was it! And, I liked the flavor combinations, including the hearty english muffin, the freshness of the spinach, and the smokiness of the salmon.
- Migas baked in a cast iron skillet with eggs, fried tortillas, roasted pablanos, mild Spanish cheddar, and pico de gallo.(Delicious! Crunchy, flavorful, and hearty for a vegetarian dish).
- Roasted Corn Soufflé Pancake which tasted like a lighter version of really fresh corn bread, served with corn and mango salsa on top, with hot agave nectar alongside. (Delicious!) *Sidenote- After tasting this, and experiencing the Sweet Corn Sorbet dessert at Uchiko, I wondered if corn recipes are a current trend. I mentioned this to Chef Page, who noted that “corn is a classic American food staple, it has dimension, and is a great canvas”. I liked the thought of taking an earthy staple and transforming it into a delicacy.
- Beignets with lemon curd. We were served mini beignets, although often a larger one is served solo on the traditional menu (this was a special tasting that was served family-style). These were so fresh, with airy dough on the inside, a perfect crunchy outside dusted with powdered sugar, and combining it with the lemon curd was heavenly!
- Croissants with a chocolate hazelnut dipping sauce. It was refreshing to see the chefs appreciate a classic and master it. The mini croissants were light, fresh, and yes, I’ll say it, buttery, and the sauce was actually light, but drizzled on top, there was no way to go wrong.
- Serve it yourself Bloody Mary’s. If you order the 3-way (3 serving)beverage item on the menu, they’ll bring you every ingredient, complete with a small dish housing green olives and horseradish, to mix your own cocktails at the table to your liking with your brunch crew. So clever!
Overall, I was so thrilled with an exciting, yet simple, traditional, yet untraditional, reliable, yet edgy, classic, yet modern menu and brunch experience. Besides the creative serve-it-yourself beverages you can order for the table that also include Bellinis, Mimosas, and Margaritas, I was really impressed with the concept of a small-bites brunch. Think tapas-style brunch! Brilliant! There is a section on the menu for $2 items, including the mini English muffin smoked salmon and spinach sandwich, a tuna bites dish that looked delicious, but was not sampled, and smaller versions of several of the items I described above. How fun would it be to order several $2 bites, and share with your table while you mix your breakfast beverages to taste in good company?
Rebeccammended for: A food-loving brunch crew, a special family brunch, or a taste of local flavors to show off to out-of-towners. Served every Sunday from 11AM – 3 PM, accompanied by vibrant soulful tunes!


We will try to answer most frequently asked questions about our restaurant or okonomiyaki here. If you have any additional questions, contact us at email@example.com.
Q1: Why aren’t you having the customers cook okonomiyaki by themselves since you have a griddle in each table?
It is true that in some okonomiyaki restaurants in Japan and elsewhere, customers are able to cook by themselves at the table. While that may be entertaining for some, our number one focus is to deliver the best okonomiyaki as we know straight to our customers. Therefore although we have a griddle in each of the tables, its sole purpose is to keep our food warm and fresh after the chefs cook them to perfection.
This is even true in our stores across Japan, and the only difference is that okonomiyaki is cooked at each of the table as opposed to the open kitchen we have in our store here. While we would have liked to do that as well, unfortunately there are number of regulations and logistical hurdles that make it much harder to achieve that here. Therefore at least for the time being, we feel that cooking by the open kitchen and brining them to you fresh onto a heated griddle is the best solution.
Q2: Why does it take so long to cook okonomiyaki?
By turning up the griddle temperature and flipping back and forth more often, it is possible to speed up the cooking time. However at Fugetsu, our chefs are trained to minimize the number of flipping in order to get the most nutrition and sweetness out of the cabbage by slowly grilling them and encapsulating the moisture within okonomiyaki. The griddle temperature is optimized to get the right crispness on the outside but at the same time keeping the softness inside.
One of the signatures of our okonomiyaki is the amount of cabbage we use – which can be over 20-30% of a typical recipe. This is yet another reason why our okonomiyaki may take longer than others you may have had elsewhere.
We take pride in bringing the same okonomiyaki that are served in our 70+ store in Japan to the US. As a business we definitely want to shorten the cooking time to server as many customers as possible, but we choose not to compromise the quality in exchange.


Mickey and Minnie’s Surprise Celebration is in full swing and Mardi Gras and St. Patrick’s Day are both quickly approaching, and baseball is back and now there’s a whole host of new eats coming to the Walt Disney World Resort.
Three brand new cones are making their way to the Magic Kindom starting February 24th. The first new cone is inspired by Moanas feathery sidekick – the Hei Hei Cone. The Hei Hei Cone features a blue sugar cone topped with raspberry soft-serve, pineapple Dole Whip, sugar eyes, and sour candy, only to be found at Aloha Isle in Adventureland. The Lost Princess Cone, available at Storybook Treats in Fantasyland, is a purple cone and is topped with lemon soft-serve and a beautiful display of edible flowers. The third and final cone can be found at Auntie Gravity’s Galactic Goodies in Tomorrowland, The “Adventure is Out There” Cone is a blue sugar cone topped with mango soft-serve and a candy balloon piece.
If you’re looking to get into the spirit of Mardi Gras, head on over to Liberty Square Market and pick up a Frog Prince Whoopie Pie. This cinnamon whoopie pie comes with graham cracker icing, sprinkles, and a chocolate frog.
Over at Casey’s Corner, you can try March’s Hot Dog of the Month – Casey’s Corn Beef Hash Dog. This hot dog is a perfect way to celebrate St. Patrick’s Day! It’s topped with crispy potatoes, corned beef, cabbage, and a Blarney sauce drizzle.
A few new treats joining the party for Mickey and Minnie’s Surprise Celebration, first on the list is the Mickey and Minnie Waffle Sundae at Sleepy Hollow. This treat comes with Mickey and Minnie-shaped waffles and a scoop of vanilla ice cream topped with chocolate sauce, whipped cream, sprinkles, and a cherry.
A few Minnie Mouse-themed sundaes will also be available at Plaza Ice Cream Parlor. The Minnie Sundae features two scoops of ice cream topped with chocolate sauce, whipped cream, strawberries, chocolate cream cookies, and a chocolate Minnie bow. The Main Street Split comes with ice-cream and a banana topped with strawberry and pineapple sauces, hot fudge, chocolate cream cookies, and a chocolate Minnie bow.
If you’re grabbing a bite at either Columbia Harbour House or Tony’s Town Square Restaurant, you’ll find some Mickey and Minnie Whoopie Pies. These red velvet whoopie pies are filled with cream cheese icing and topped with chocolate decorations and the Mickey Confetti Pretzel also making a return! This pretzel is dipped in marshmallow fluff and topped with confetti sprinkles, and can be found at Tortuga Tavern.
All three sundaes, the Mickey and Minnie Whoopie Pies, and the Mickey Confetti Pretzel are all available beginning March 1. All these sweet treats are the only new thing coming to Magic Kingdom, new Mickey and Minnie-themed cups for ice cream are now at various locations throughout the park!
If you’re heading over to ESPN Wide World of Sports to catch the Atlanta Braves in their final spring training season at the Walt Disney World Resort, there’s some new food offerings you can find at the concessions. We’ve got a look at a few new items sliding into Champion Stadium next week. You can still find a variety ballpark favorites like Hot Dogs, Pulled Pork Sandwiches and Potato Barrels, new additions this season include a Thai Curry Rice Bowl and a Southern Fried Chicken Sandwich, also new this year is a Specialty Tent featuring a rotating menu of Hometown food options, highlighting unique concessions from visiting teams.
To pair perfectly with these new food offerings, there’s also a selection of beverages available including a variety of local and domestic brews and cocktails on tap available throughout the stadium. This season’s line-up of brews features a large selection of craft beers including the home team’s fan favorite, Chopsecutioner from Terrapin Beer Co. in Athens, GA. New this year are Tailgate Beers with 12 oz. pours available for $5.00 (while supplies last) featuring a rotating guest tap of beers from the visiting team’s home town.


WE ARE NOW OFFERING PATIO SEATING.
INDOOR DINING IS NOT AVAILABLE AT THIS TIME AND
WE ARE ASKING OUR CUSTOMERS TO PLEASE CALL BEFORE
COMING, WE ARE NOT ALLOWING WALK IN CUSTOMERS.
** WE HAVE DISCONTINUED OUR FAMILY MEALS
CLOSED FOR MEMORIAL DAY
Chicken Fried Steak with Mashed Potatoes and Corn
Steak Finger Basket
Parisian Burger with Garlic Parmesan Fries
Fried Catfish with Slaw, Fries, and Hushpuppies
Bacon and Corn Chowder in a Bread Bowl with Salad
Chicken Teriyaki Wrap with Sweet and Spicy Pub Chips


Frequently Asked Questions
1) What type of restaurant are you?
A Family owned Authentic Mexican restaurant that operates similarly to a takeout restaurant. Place your order at the front desk and take a seat. A waiter will bring your food. Note: How the food is prepared, Ingredients, and price can change without notice.
2 )What’s our most popular dish?
Mi Sazon Restaurant is known for using traditional spices in every dish. Our specialties are the following: Fajitas, Enchiladas, Burritos, Huaraches, Sopes, Mi Sazon Quesadillas, Cemitas, Tacos, Caldo De Mariscos, Mojarra Frita, A La Mexicana Sauce, A La Diabla Sauce and everyone’s favorite Gorditas.
We recommend you try our popular dishes but also give our full menu a try. Every dish is unique and made with traditional Mexican spices. Mi Sazon brings the taste of Mexico to NJ.
3) Do You Deliver?
Yes. We deliver to Jackson, Howell and Lakewood. When placing your order online you will be notified if you are within our delivery radius. Note: We have a delivery fee that varies by distance. Delivery charge is NOT a tip.
4) How long does delivery usually take?
Estimated delivery time is between 30min to 55 minutes.
5) Is the restaurant BYOB?
No, currently the restaurant is not BYOB and no alcohol is allowed.
6) Can I add/Substitute this on my order?
You may only add or remove certain ingredients or sides. Replacing ingredients or sides may be an extra charge. Request may or may not be honored by restaurant.
7) Return, Takeout & Delivery Policy
Return Policy:In case of any mixup, mistake, or any spoiled food. Please have your receipt on hand and please notify a manger within 24 hours. You may be asked to return the previous food.
Takeout Policy: Please make sure to check your ORDER ID AND NAME when picking up your order. We are not responsible for any incorrectly picked up orders.
Delivery Policy: Mi Sazon Restaurant requires a $10 minimum food order delivery.
We accept all major credit cards.
Restaurant Food Delivery times are subject to change based on the size of your order and the amount of time it takes to complete your order. Estimated Delivery Time is between 30min to 55min. Delivery fee varies by distance and can change without notice.
8) Do you accept credit/Debit cards or Apple Pay?
Yes, We accept all major credit cards and Apple Pay. Note: $10 Minimum
9) Do you accept reservations?
10) Do you cater?
No. Not at the moment but we hope to in the future.
11) Do you have a suggestion box?
Any suggestions can be left at our suggestion email: MSRSuggestionBox@gmail.com
Know we value all feedback and do our best to hear your suggestions and improve ourselves.
12) Do you have specials/Discounts?
Yes. We have specials/discounts on our website that can be found here: https://misazonnj.com/specials/. You can also follow us on our Facebook page for certain promotions we occasional offers!
Our Facebook page can be found here: https://m.facebook.com/MSFRestaurant/
13) What days and hours are you open?
We are open: Sunday-Friday from 11Am-7:30Pm
14) Where can i place my order online?
You can place you order online at https://misazonnj.com by clicking the “see menu & order” button. You can also click the circular logos at the top of our homepage to order from our partners. Doordash, Grubhub, and UberEats.
15) Food allergies and Vegetarian Info.
Please Inform the restaurant of any food allergies before placing your order. Please Inform the restaurant if you are vegetarian and don’t eat meat or dairy products. Note: It is your responsibility to inform the restaurant on every visit about food allergies if you don’t eat meat or dairy. We currently don’t have a vegetarian menu. How our food is prepared, ingredients and price can change without
16) Place your order in English.
You can place you order in English by calling or texting 908-340-5477 during business hours.
17) Questions or Concerns.
For questions or concerns call or text 908-340-5477 during business hours.
18) Price Disclaimer.
WE RESERVE THE RIGHT TO CHANGE OUR PRICES WITHOUT FURTHER NOTICE.
19) Food Disclaimer.
Our restaurant offers products with peanuts, tree nuts, soy, milk, eggs, and wheat. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to consumers for people with peanut, tree nut, soy, milk, egg, or wheat allergies. Note: Please inform the restaurant of any food allergies.
20) Measures against COVID-19.
We recognize this is a challenging time for all and our taking steps to ensure the food we are serving is safe. Our top priority is the health and safety of our customers and staff. Please note we are taking steps to ensure caution in our restaurant. We will be closing our dine-in area and only doing take-out while we continue to monitor the situation. We are also increasing the cleaning of frequent touch-points including freezer doors, door knobs, registers and pin pads at the point of checkout. Enforcing Frequent hand-washing for our staff. Signs regarding CDC guidelines and proper hygiene practices are placed around the restaurant. Masks are required for both customers and staff. If a staff or customer in the restaurant is presenting symptoms such as fever, cough, shortness of breath, they will respectfully be asked to leave. We encourage you to assist us with this by taking the standard precautions, including frequent and thorough hand washing to prevent the spread of any flu-like illness.
You can also place orders through our online ordering system or our delivery partners for pick-up and delivery. We thank you for your patience and understanding during this time. We thank you for being our customers.


Sissoo spinach, also known as Brazilian spinach, Bayam Brazil, Sambu and Samba lettuce is a tropical edible groundcover of the genus Alternanthera used as a leaf vegetable.
Sissoo spinach is a vigorous and spreading groundcover about 30 cm (12 in) high with crinkly leaves, rooting at the nodes. The leaves are crunchy, slightly more so than the temperate climate spinach, and not slimy. Some cultivars are slightly bitter. They require steaming or boiling when eaten in large quantities because of the presence of oxalates. It is eaten alone as a green or added to other dishes as a spinach substitute.
Reportedly, Brazilians usually eat it raw in salads with oil and or vinegar, tomato, and onion, although the literature recommends cooking it. Sissoo spinach can be added to quiches, pies, curries, dals, pasta sauces, lasagna or added to dishes and stir-fries late in the cooking process as a spinach substitute and to add a nutty flavour.


Alhoty can provide agricultural product testing for all aspects of agricultural quality and safety. Alhoty testing provides valuable information before agricultural products go to the market or reach store shelves.
On the input side, Alhoty tests the physical and chemical properties of soils, fertilizers, water and agricultural inputs including:
On the output side, Alhoty tests and analyzes pulses, cereals, plants, fruits, vegetables and other packaged food products for nutritional values, physical and chemical properties and contaminants including:
Alhoty specializes in providing the highest standards for agricultural product testing to ensure the quality and safety of agricultural products from source to shelf.


For our last feast, we decided to whip up some delicious Asian Cuisine. We lacked appetizers, but made up for it in sheer quantity of our main meal. For our two main dishes we had tofu stir fry and chicken pad thai (https://sarahandrachel13.wordpress.com/2013/06/12/recipe-chicken-pad-thai/) (although we had to be very creative for the pad thai to come out successfully). We also made vegetable moo-shu with moo-shu pancakes (https://sarahandrachel13.wordpress.com/2013/06/12/recipe-moo-shu/). Finally, we concluded the meal with coconut milk sticky rice and a store bought green tea moshi.
The first plate to be made was the moo shu. It was quite a simple recipe, mostly just finely sliced cabbage and bean sprouts. However, flavored with the hoisin, it tasted quite authentic, and paired well with the other flavors at the table. The moo shu itself may have been easy to make, just a bit of stir frying, but the pancakes were another story. To make them so thin, they needed to be rolled out in pairs, one o top of the other. After they were cooked i a pan for just about a minute on each side, the too pancakes were supposed to be able to be peeled right apart. However, something went wrong because ours ended up a bit raggedy. As we peeled them apart, most of them broke a bit, forming pancakes which our parents so kindly called amoebas. Luckily, the pancakes tasted fine, and there appearance didn’t stop them from being enjoyed by all.
Our second dish was a tofu stir fry. We tried to keep this as authentic as possible, using sesame oil to fry, and soy sauce, ginger, and garlic to flavor. The colorful vegetables added depth the the dish, and made it look eve tastier. The only real room for improvement lay in the tofu. It came out fine in the end, but because we had not pressed out the water well, we ended up having to cook the tofu for a bit longer so that it would brown.
Pad Thai finished off our main courses, and we were quite excited to make this dish. Amazed by the strange looking noodles, we were interested to see how it would all come together. Unfortunately, the recipe we were using never gave us that feeling of accomplishment: the translucent noodles, white chicken, and pale bean sprouts looked bare with no real sauce to garnish them. So, we improvised. Since peanut sauce is another large part of thai cuisine, we threw in about a half cup of peanut butter and some more soy sauce. The end result was not that pretty (I guess plating isn’t our fortay since we seem to have this problem a lot), but well received by our families.
We closed our meal with dessert of course. We opted for one prepared dessert, mochi, and one home made dessert, sticky rice. To make the sticky rice, we first had to cook the rice. This may sound simple, but it turns out that sticky rice does not cook like white, or brown, or basmati, or any other rice we could think of. Sticky rice must be steamed. Technically we were supposed to use a steaming cone, but since we didn’t have one on hand, and had no idea where to buy one, we improvised. We made a double boiler of sorts, putting the rice in a fine wire mesh strainer, balanced a top a pot of boiling water and fitted with a lid. The rest of the sticky rice process was easy, and the general consensus was that it tasted yummy. However, the mochi, which we bought on a whim, did not go over so well. Our families did not like the texture to the dough which surrounds the ice cream, and so most of it went uneaten.
Despite the issues with presentation, our final feast was well received, and the general sentiment of the evening was that our meals would be missed.