I was looking for a reason to stop eating meat again, remembering I had to reject this idea during my second pregnancy, because I started gaining weight too rapidly shoveling up pastas and rice. That wasn’t my plan indeed. Meat partially helped with the situation, but as far as I was not pregnant anymore, I had so many reasons going on with eating meat further. To tell the truth, I was not happy about that, but at least, it was tasty.
And now I am again a pescatarian. This word is used to describe those who abstain from eating all meat and animal flesh with the exception of fish. In other words, a pescatarian maintains a vegetarian diet with the addition of fish and other seafood such as shrimps and lobsters.
The first week was agonizing. I often found myself picking meat from a soup or anywhere else, luckily for me, always on time before I started gobbling it. I even gained half a kilo unaccustomed eating without meat. Maybe, either that happened because I was sick and did not work out at all, eating the same way, as I did train.
Now during the second, I am calm and happy living without hunger agonies. However, vegetarian or pescaterian diet can be a hell if you are eating gluten free like I do. Usually people who are vegetarians eat bread and pasta, but I cannot. So I have a lack of choice almost in all kinds of restaurants.
If you live in France or in Czech, people consider you are crazy, if you say “I do not eat meat”. But last couple of years even here, in Prague, you can find vegetarian restaurants, many of which are quite new.
Preparing tom yum ingredients. My hubby learned how to cook tom yam and that was in our top #3 tom yam’s we had ever tried. Tom yam is not my favorite Thai soup, as far as I prefer coconut note in Tom Kha, but I added coconut in it and it was just perfect. Continue reading


No matter if you like it or not, an effective meals are the first step in trying weight reduction. It will not aid to reject this simple truth when you really care relating to your bodyweight. Get more superb ideas the same as that one in this article when you worry about your wellness.
When organising a diet regime for weight-loss, be sure to consider best nutrition into account not merely cutting calories. Consuming a balanced diet with plenty ofvitamins and minerals, and required nutrients will make certain you stay healthful during your diet program. It will also help you feel less hungry since if your nutritional requires are satisfied, your system won't desire much more foods.
A terrific way to attain your weight loss targets is to increase fiber to the diet plan. Nutritional dietary fiber enables you to sense complete more quickly. Also, higher-dietary fiber food products typically include a lot of gnawing and crunching, so that you feel far more content whenever you take in them. This decreases you down, which means that your mind has time to provide the transmission you are complete.
The best way to lose weight is to spread out your diet daily. Eating more regularly will increase your metabolic process and it'll also prevent you from experiencing starving. When you eat more regularly, you'll be more unlikely to snack on junk foods since you just won't be eager.
One of the better strategies to begin your weight loss program is to find approaches to decrease the pressure in your own life. Pressure can cause cortisol amounts to go up and maintain blood sugar shaky, thus leading to unneeded excess weight. Stress may also allow you to very likely to eat too much while you are upset about some thing.
When commencing your diet plan, figure out how to read through food labels. knowing and Studying food brands is important due to the fact if you cannot study labeling it is actually challenging to make excellent choices with the food store. When you can go through foods labeling you may make knowledgeable selections in regards to what meals are healthier and that are not.
An effective tip to assist you to lose fat is to perform a cardiovascular program immediately after you elevate weight load. Research has shown which you burn up far more fat when you execute cardio exercise right after a treatment of weight lifting. This can be fantastic way to get the best from your workouts.
When starting weight loss goals, consider incorporating sugar-cinnamon to the diet program. Furthermore cinnamon have health benefits like cutting down LDL cholesterol levels, it has also been proven to alleviate joint pain. This will provide you with the durability to physical exercise frequently, which can help you decrease the kilos.
Do you realize it may also have an effect on your appetite at mealtime, although water is definitely an evident bodyweight-reduction advice? The very next time you're seated to meal, attempt consuming a sizable (16-oz or more) cup of awesome h2o before you decide to take a seat to nibble on. You will probably find your abdomen has a lot less area for foods so you will eat less.
Pre-package your chosen healthier treat into proper servings. By doing this you can actually get a good snack constantly. It will help because it will be pre-portioned out for you and your will probably be less likely to in excess of indulge on your favorite goody. A little pre-product packaging will assist your unwanted weight damage appropriate coupled.
When working on your weight loss program, consider almost everything being exercising. Washing the property, getting the staircases, pushing the swings within the recreation area, everything counts. Incorporating far more motion in your daily life will assist you to get fit speedier and achieve your weight decrease objectives.
Gauge the part dimensions of beef from the palm of the palm. Also you can think of a healthful size portion as being the approximate scale of a deck of charge cards. Should you continue to keep these visual pictures under consideration you aren't as more likely to weight your plate with too much various meats and blow your daily diet for the entire day.
One particular trick for losing weight would be to eat a greens before eating your food. It truly does assistance to feast on the healthful salad before your dish, regardless if you are dining out or eating at home. A salad takes the edge off of your urge for food, and it also supplies healthy nutrients and vitamins and dietary fiber that your body needs.
Inventory your house with reduced-extra fat, healthy food like low fat beef, fresh vegetables, unsalted almonds, soy whole milk, etc. It is easier to take in healthy foods when they are easily available. If you can find no junks food products inside your fridge or cooking area pantry shelves, you won't have the capacity to excessive on chips, sweats and dark chocolate in the nights, and you will definitely begin to shed weight, also.
Maintaining perishable fruit and veggies refreshing is hard. You can keep a few of these foods frozen to get a increased variety that is convenient. You can actually put together a great food should you maintain some frozen vegetables all around. You do not have to produce excuses any longer!
Make sure that you tend not to ingest excessive sodium in what you eat. Sodium is important in your body, but only in small amounts. If you consume meals that happen to be loaded with salt, any additional builds up within your body and results in one to retain h2o. In addition, it adds amount to the blood vessels, resulting in hypertension. So make sure that you restrict your sodium intake.
In order to shed weight it is important to get plenty of fluids during the day. H2o is caloric totally free and drinking a lot than it helps prevent you from quenching your being thirsty with high calories fresh fruits and fizzy drinks fruit drinks. The bare unhealthy calories within these liquids will prove to add up to make it tough to slim down.
With all the fancy caffeine drinks that are offered, it is actually no surprise that a lot of us need to drop some weight. Lots of the expensive gourmet coffee drinks have a great deal of calories, so just stick with regular espresso. You can expect to reduce costs and you will definitely conserve unhealthy calories, it is a profitable condition for you personally.
In conclusion, it was actually simple to arrive at your current bodyweight but it is not gonna be easy to lose it. Amongst other things you need to quickly make positive changes to diet. With a little luck the rest of the ideas in this post will assist you to reach the weight-loss you wish.
Write something about yourself. No need to be fancy, just an overview.


Sharing a passion for fresh Japanese cuisine
Opening its first bright, clean, modern Japanese-style food outlet in London in 2003, this fresh food company has seen rapid organic growth. Its dishes have proved immensely popular with people seeking something new, different and healthy at the leading edge of contemporary convenience food. Almost 15 years on, the company is continuing to expand and innovate with new products and diversify into new brands. With around 50 UK outlets, it has also embarked on international expansion with stores in New York.
To support continued growth, 2017 sees this fast-growing food company launch a new flagship 65,000sq foot central processing unit in West London. The high-quality urban distribution space, eight miles from central London, will be customised for all food preparation, packaging, delivery and logistics, giving the company additional capacity to pursue its growth plans.


Pi Day is celebrated each year on March 14th (3/14) around the world. Pi (Greek letter “π”) is the symbol used in mathematics to represent a constant – the ratio of the circumference of a circle to its diameter – which is approximately 3.14159.
While you may celebrate by doing math problems, we prefer to celebrate by making some pie!
See below for Julie’s Peanut Butter Pie, a favorite at The Turner Agency.
Julie’s Peanut Butter Pie
- 2 graham cracker or chocolate crusts (you can also use the mini crusts to make individual pies)
- 1 8 oz cream cheese, softened
- 14 oz. condensed milk
- 3/4 cup peanut butter
- 3 T. lemon juice
- 1 t. vanilla
- 1 large cool whip, thawed
- Beat cream cheese.
- Add condensed milk and peanut butter. Continue to beat.
- Add lemon juice and vanilla.
- Fold in cool whip and pour into the two pie crusts.
- Place in refrigerator or freezer for a couple of hours before serving. Best if they sit overnight.
- Optional: garnish with chocolate shavings, chocolate or peanut butter chips, or cool whip.


E Pira-Chiara Boschis - The Producer
First course was a Ravioli of duck and Ricotta in a Porcini cream sauce. The acidity of the wine cut through the cream of the sauce and cheese nicely, leaving the mushroom to mingle with the earthiness and tobacco notes of the Barolo.
Second course was a braised lamb shank with creamy polenta in a sweet pepper and mushroom ragu. The powerful flavors of the dish met the complexity of the Nebbiolo. Some of the higher tone fruit in the wine melted into the background while darker fruit flavors of current and raisin showed up. The wine washed away the acidity of the ragu showing off the savory notes of the lamb. A perfect example of a wine with a moderate 13.5% alcohol (lower than a Cab or Shiraz) taking on a big dish and complementing it beautifully to the benefit of both the food and the wine.


all year round
Friday evening dine in and takeaway from 5.30pm
Saturday dinner menu 2 or 3 courses from 6pm
cafe winter hours
from May to August:
Thursday to Sunday 9am to 4pm
cafe summer hours
September to April:
Tuesday to Sunday 8.30am to 4.30pm
We are also open public holidays and we are fully licensed.
Blue Duck Cafe is located on Christchurch Akaroa Road and Gebbies Pass Road in Motukarara, about 25 minutes out of Christchurch on the way to beautiful Akaroa.
Our Chef Owner Glen Swift has over 20 years international cooking experience.
We are committed to having all menu items produced on site using the best ingredients available to us.
Try our regular changing specials board with tasty seasonal dishes.
There is a childrens menu provided and we are happy to alter most meals to suit a child, in portion size and taste.
We look forward to seeing you soon.
1683 Christchurch Akaroa Road


This one-of-a-kind nutritional drink, enjoyed once-a-day, can change your health and your frame of mind!
A natural blend of whole food concentrates, including aloe vera, acai berry, gogi berry, noni, stabilized rice bran, antioxidants, super herbs and much more. No artificial colors, sweeteners or preservatives.
Simply mix with cold water or your favorite juice or add to a smoothie. Shake it and take it! Experience renewed energy, mental clarity & alertness, stress resistance and overall improved health.
Simplicity: All-in-one formula . . . takes the guess work out of which supplements to take. Value: Affordably priced at $2.00 a day . . . less than one fancy cup of coffee.
Also, check out our healthy Weight Management Program.


Find this Pin and more on Idea file by mafourbearss.
Fudgy Chocolate Brownies with White Chocolate Kahlua Buttercream via Ruffles & Truffles. Find this Pin and more on Sweet Irb by Melissa Dotson.
Glazed Pumpkin Doughnut Muffin recipe at TidyMom.net Muffin Recipes, Bread Recipes, Breakfast
Strawberry Cheesecake Cake – The Stacker
Beach Bling in Pink. Melissa Dotson · Sweet IRB cakes
Instagram post by Melissa Dotson - 💖Baking 💖 • Mar 7, 2017 at 2:54pm UTC
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Instagram post by Melissa Dotson - 💖Baking 💖 • Apr 25, 2017 at 7:13pm UTC
CHEF'S KITCHEN: Sweet IRB's cinnamon slab
Strawberry Cheesecake Stacker
Beach Bling in Pink! with Textured buttercream and white chocolate shells. Melissa Dotson · Sweet IRB cakes
Beach themed cake with flip flops and sea shells. Melissa Dotson · Sweet IRB cakes
Melissa Dotson - 💖Baking 💖 on Instagram: “Unicorn 🦄 Dream Pie with Sprinkle Crust! I couldn't resist adding to the current trend -- the Pie is a version ...
Instagram post by Melissa Dotson - 💖Baking 💖 • Feb 11, 2017 at 3:48pm UTC
Instagram post by Melissa Dotson - 💖Baking 💖 • Jan 19, 2017 at 3:13pm UTC
cookglee recipe pictures: Cheesy Orzo and Garden Veggies. Find this Pin and more on Sweet Irb by Melissa Dotson.
Chocolate Photo: I Love Chocolates! Find this Pin and more on Sweet Irb by Melissa Dotson.
Blue Fondant Waves - Little Mermaid Themed Wedding cake. A Sweet IRB Bakery Creation
... Cheesecake Cake or as they were known at Sweet IRB, The Stacker! Red velvety cake layers, red velvet cheesecake and cream cheese icing all stacked up!
Melissa Dotson is baking up sweetness at Sweet IRB on Indian Rocks Beach. | Oatmeal, breakfast pastries, donuts | Pinterest | Cinnamon
Baby Shower Cake | Fondant Waves | Baby Boy Cake | Blue Themed Cakes | Sweet IRB Bakery Cake | Beach Themed Cake | Two Tiered Cake
Buckeyes : Peanut Butter and Chocolate Confections
Ultimate Chocolate Cheesecake
This 2 tiered fondant covered cake in Cowboy theme was done for a customer in 01
White Almond Sour Cream Naked Cake with fresh flowers - Sweet IRB Bakery 2016
Instagram post by Melissa Dotson - 💖Baking 💖 • Mar 2, 2017 at 3:14pm UTC
Time to make cookies 🍪 for the annual IRB Easter 🐣
Wash tub Baby. Melissa Dotson · Sweet IRB cakes
Melissa Dotson - 💖Baking 💖 on Instagram: “Savory alert! Bacon and cheese breakfast bake - eggs, cream, milk , sour cream, bacon and cheese -- baked up for ...
Sweet Mouse Cake - Fondant and buttercream. Melissa Dotson
Sea Creatures Cake Pops that we made at Sweet IRB
Get your Custom Made Neon Sign for great design of your Bakery at NeonSignsUsa. Melissa Dotson · Sweet IRB Deco
Sweet Mouse Cake Set up. Melissa Dotson
Instagram post by Melissa Dotson - 💖Baking 💖 • Mar 12, 2017 at 3:51pm UTC
Tinkerbell cake but purple with pink flowers. Kenna loves purple
Home Legend Concrete Light 4 mm Thick x 11-23/32 in. Wide
Instagram post by Melissa Dotson - 💖Baking 💖 • Dec 20, 2016 at 3:07pm UTC
1059 best Easy Yummy Desserts images on Pinterest in 2018 | Pound Cake, Pastries and Tailgate desserts
... or it could just be the yummiest kitchen ever :), Blue Eyed Daisy, used to take my mother here for lunch in Serenbe. Melissa Dotson · Sweet IRB Deco
subway tile in the kitchen . actually, i like it so much, i may subway tile my whole house. Melissa Dotson · Sweet IRB Deco
Tinkerbell just too cute!
Coconut Bon Bons in Dark Chocolate -- Creamy Coconut Centers with a surprise ingredient -- shredded coconut all dipped in dark chocolate
Tink Cake Tinkerbell Birthday Cakes, Fairy Cakes, Oreos, Cute Cakes, Cake Designs
Modway Gridiron Small Stainless Steel Bench or Side Table in Silver. Melissa Dotson · Sweet IRB Deco
shop rephorm design for the balcony + space saving furniture directly from the designer // Balkon Webwinkel // Boutique en ligne de Balcon. Melissa Dotson
Polymer Clay Farmer, Farm Market, Produce Stand Business Card Holder Make Business Cards,
Rose gold and caramel Balayage by Brooke Krum
Beauty: Fantasy Unicorn Green-Teal Hair Colour// might look good with Rose Gold blonde
I took a few more pictures than usual this time, so hope it's still clear enough to see the steps. This cake is strawberry flavoured sponge with vanilla ...
Glass subway tile 4x12 Lemongrass tile is perfect for any tile backsplash. Ohhhhh love this
Chocolate cake with melted marshmallows and warm chocolate frosting make up this AMAZING Mississippi Mud Cake
Image detail for -mood pink kitchen pink smeg fridge. Melissa Dotson · Sweet IRB Deco
37 Likes, 4 Comments - Melissa Dotson - 💖Baking 💖 (@thesugarsandbox)
Color pallet. Melissa Dotson · Sweet IRB Deco
Sunpan 'Domani' Swivel Ottoman Small - Overstock™ Shopping - Great Deals on Sunpan
Trans Globe Lighting 4370 ST Coastal Coach 8-Inch Outdoor Wall Lantern, Stainless Steel - Wall Porch Lights - Amazon.com
wainscoting beadboard and stand up shower tile. definitely different wall color though. Melissa Dotson · Sweet IRB Deco
Love this for a summer party or a birthday party
Christmas Rum Cake - gotta try this with a gluten free cake mix!
Race car cake - again die cast cars on top and chequered flag on the sides
In the kitchen one of the best (and my favorite) ways to make a statement is with contrasting kitchen cabinets. Melissa Dotson · Sweet IRB Deco
Chocolate Peppermint Roll Cake Cake Recipes, Dessert Recipes, Delicious Desserts, Sweet Recipes,
Brown Hair with Blonde and Red Highlights
This only put on outside of deck railing & add a small ledge around it
35 Amazing Birthday Cake Ideas
rosette cake | Stiletto Studio » Piped Ombre Rosette Wedding cake Ombre Rose, Food Decorations
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Birthday Cakes - Tinkerbell giant cupcake:) Bolo Tinker Bell, Giant Cupcake Cakes,
#cowboycake #babyshowercake; And mor of the Under the Sea Cake -- #cake #cakedecorating #cakesmash; How cute ...
Lemon Raspberry Poke Cake ~ An easy lemon cake soaked in sweetened condensed milk, with
Chocolate Peanut Butter Pieces
I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts.
Tinker Bell's Pixie Dust Cookies- I love how there is one color for each fairy
Tinkerbell Party birthday cake with log bottom
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Easy Slow-Cooker Taco Pasta
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Buttercream rosettes cake.
Paleo Pumpkin Coffee Cake
I am going to try to Emma's birthday this year. Fairy Birthday Party, Tinkerbell
Homemade Tinker Bell cake, cupcakes & diy cupcake stand to coordinate
Tinkerbell & Fairies Birthday Party Ideas
Ladybug cake all buttercream
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Peace Sign Cakes, Cake Ideas, Birthday Cake, Sweets, Gummi Candy, Candy


Some dishes are available as a side order for $6.99. Ask your server.
Broccoli sautéed with butter, cumin, garlic, salt and pepper.
Her majesty’s combo special prepared three of lentils cooked in her own secret spices.
Baked and chopped eggplant cooked with onion, tomatoes, ginger, garlic, and cumin and finished with spring onion and cilantro.
Aloo Govi Tarkaari - Vegan
Cauliflower and potato cooked with tomatoes, onions, dry chili, turmeric, and twelve different seeds (bara masala).
Several varieties of vegetables and mushroom, pan-fried with onions, tomatoes, dry chili, and twelve seeds (bara masala). Vegan
Mixed vegetables and nuts rolled into balls, cooked in onions, creamy tomato sauce and seasoned with kasoori methi leaf, ginger, garlic and finished with a touch of cream.
Mixed vegetables sautéed with carmelized onions, ginger, garlic, almonds, raisins, coconut flakes and our own secret sauce finished with cream.
This vegetarian dish features home made Nepalese cheese quickly sautéed in ginger garlic paste then added to a simmering pan of makhani sauce.
Green peas and homemade cheese cooked with onion, tomato, methi leaf, ginger, and garlic finished with a touch of cream.
Home made cheese gently cooked with spinach, celery, mushroom, cilantro, green chili, red onions and a touch of cream.
Tofu gently cooked with spinach, celery, mushroom, cilantro, green chili, red onions and a touch of cream.
Green peas and mushrooms cooked with onion, tomato, fenugreek, ginger, garlic and finished with a touch of cream.


Mince Pie Brownies
This product is currently sold out.
Six brownies including first class postage - choose your dispatch date at check out
We've taken our house-made vegan mincemeat and instead of putting it in mince pies... we put it in a brownie.
Our mincemeat is a beautiful blend of dried fruit and nuts (and a bit of brandy and rum!) which we add to our signature fudgy brownie along with some Christmas spices. The result is phenomenal! They are much, much better than mince pies.
These unbelievably decadent plant-based brownies are free from eggs and dairy but you would never guess they are vegan!


Red Velvet Cake originale: ricetta americana classica: la ricetta per preparare la famosa Red Velvet Cake americana con il segreto per il colore rosso. I am so trying this Pioneer Woman recipe. 2 Ingredient Pineapple Whip. frozen pineapple and coconut or almond milk. any milk actually. Ricette Torta Crostata, Crostate, Quiche Senza Glutine, Alimenti Senza Glutine, Vegano Senza Glutine, Ricette Senza Glutine. Carrot And Pineapple Cake Recipe Ina Garten Food Network. Banana Cake With Cream Cheese Frosting Ricetta Torte Glassa Di. Breakfast Potatoes Recipe Pioneer Woman. January 31, 2019. In Breakfast Recipes. Easy Breakfast Smoothie Recipes. I’m sure you have not. This pattern is one of the most used crochet patterns in the world and thousands have been made in various colors. Read more about Blue Starfreecrochetpatterns crochetblanket Crochet Women Summer Crop Top Free PatternsCrochet Unicorn Stuffed Pillow. Verwurrelt Gedanken Deep-fried Carnival Pastry is a traditional Luxembourgish recipe for a classic snack of a flour, butter, egg milk and sugar dough leavened with bicarbonate of soda and flavoured with lemon zest that's cut into strips and deep fried before serving.
Recipes for torte di riso 1984 best of the best recipe in search engine - all similar recipes for torte di riso 1984 best of the best recipe. Find a proven recipe from Tasty Query! 23/03/2015 · With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor. I don’t call it carrot cake. I call it “birthday cake.” Carrot cake is my 1. How to store Tres Leches Cake: Store Tres Leches Cake in the refrigerator after coving it with plastic wrap or a secure lid. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture. If you have leftovers, they can be. To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion.. 29/03/2016 · Our easy cake recipes include one-pan cake recipes and how to decorate a cake, but also include favorites like: chocolate cake recipes, red velvet cake recipes, carrot cake recipes, sponge cake recipes, pound cake recipes, angel food cake, bundt cake recipes as well as coffee cake recipes.
20/08/2004 · Share “Tropical Carrot Cake with Coconut Cream Cheese Frosting” on Facebook;. Carrot cake lover or not, they loved it. I forgot to drain the pineapple. 08/12/2016 · Bake the cake: Place the flour, cocoa powder, sugar, baking soda, baking powder and salt in the bowl. Mix until fully combined. Add the egg, milk, oil, vanilla and water and mix until smooth. Line the sides and bottom of a 9-inch springform pan with parchment paper and pour the batter into the pan. Global community of food, travel and design lovers. Find us on YouTube, Facebook, Instagram, Twitter and Pinterest @Tastemade. Watch us on Snapchat Discover! 02/02/2017 · Need trifle recipes? Get great tasting desserts with trifle recipes. Taste of Home has lots of delicious recipes for trifles including chocolate trifles, strawberry trifles, and more trifle recipes and ideas.
In German, kranz means “crown,” this cake it also known as the Frankfurt crown cake. The shape of the cake is a symbol of Frankfurt being the site of coronation. 09/10/2018 · Fried Calamari is a lot easier to make at home than you might think! This recipe has a crispy batter that fries perfectly to a golden brown crunch. Are there any foods you can think of that you MUST get if you see it on the menu when you’re dining out? For me, Fried Calamari was always one of. 11/12/2019 · The Best Cake Fillings For White Cake Recipes on Yummly White Cake With Pineapple Filling,. Dump Cake The Pioneer Woman. butter, whipped cream, margarine, crushed pineapple, cherry pie filling and 1 more. Paradise Cake Le ricette di Micol.
Inspiration and Ideas Tips & Tricks Banana Cake VI "I have never loved a cake so much to actually take time to review it—until now. Not only is this cake amazing, it puts all. 09/05/2018 · A cake with a rich coconut base and grated coconut topping. Preheat oven to 350 degrees F. Separate the egg yolks and egg whites then store the whites in the fridge. In a bowl, add sugar, butter, and egg yolks. Beat until the mix is smooth and fluffy. Add half of the coconut milk, then mix. Add.
01/10/2017 · Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark. This lemon ricotta cake is such a simple and delectable cake to whip up any day of the week. Whether you bake this in a simple cake pan or double the recipe and turn into a lemon ricotta bundt cake is unimportant. All that matters with an easy cake recipe like this is that it . The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!
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KPERRYISLOVE ♥: CALLTIME2012. -
Calltime2012—- It’s been a tradition to Colegio de San Juan de Letran’s iComm to celebrate calltime every end of the 1st semester. Every year the icomm department shall attend this event, if you’re not gonna attend the event you’ll be INC or worse fail in our major subjects. :-| The calltime2012…
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More yummy photos here!
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Yay! Let me introduce you my new baby dog!!! Baby Ringo. :”> so lucky to have him! Such a cutie🐶❤👍😘 #newbabydog #dog #japanesespitz #baby #doglover #dogaddict #dogatheart (at Deca Homes Marilao Bulacan)
i wanted it transparent…
About a Girl: Anna Zanovello shot by Clare Shilland for Lula #15, Fall/Winter 2012
Mini Chocolate Cupcakes with Chocolate Ganache
This is so delicious! It’s cheesy and bubbly and just spicy enough for breakfast. I love Chili Eggs! In Chicago we used to get a similar dish at a place where they called them “Red Eggs” No matter what you call it, Ancho chili sauce with eggs and tortillas is a delicious way to start off the day. Here’s how to make this easy and delicious breakfast:
Cut one red bell pepper in half and remove the stem and seeds. Turn the broiler on to high and char the skin of the pepper. Place the pepper halves in a bowl and cover with a plate to steam. This makes it easy to peel.
In a skillet, saute 1 small chopped onion. Add 1 or 2 stalks celery, minced. Season with salt and pepper. Once the veggies cook down a bit add about 2 tblsp tomato paste (I keep the kind in a tube in the deli drawer of my fridge for recipies like this one) and 1 cup chicken or veggie stock. Season with fresh chopped cilantro, 1 tsp Ancho Chili powder, 1/2 tsp smoked paprika, celery salt and pepper. You could also add a little cumin, but I wasn’t in a cuminy mood when I made this.
Simmer to thicken the sauce. Add the peeled and chopped pepper. If you’re feeding a lot of hungry people, or if you make this for dinner, you could add rinsed and drained black or pinto beans at this stage, along with more tomato paste and stock.
Once the sauce is bubbly and hot and the vegetables are cooked, about 5-10 minutes, scoot the veggies to the side a bit creating little wells, and crack two or more eggs into the sauce. Let it simmer to cook the eggs. Top with some cheddar cheese and pop in the broiler for a minute, being careful not to overcook the yolks like I did.
Crisp some tortillas in a pan with oil, or toast them in the broiler with olive oil spray. Serve the eggs and sauce over the crispy tortillas, garnish with fresh chopped cilantro or flat leaf parsley. Yum!


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(as of Jan 05,2023 13:56:46 UTC – Details)
Make The Most of Your Food Budget with Soaring Grocery Prices.
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(3x) 28.4 oz rectangular containers.
(2x) 23.6 oz round containers.
(2x) 18.5 oz rectangular containers.
(3x) 11.8 oz rectangular containers.
(1x) 10.8 oz rectangular containers.
(1x) 10.1 oz round containers.
(1x) 8.1 oz round containers.
(1x) 8.1 oz rectangular containers.
(4x) 1.2 oz dressing cups.
Safe, durable and reliable Fullstar food containers are made from food-safe polypropylene.
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10x Different sizes of tupperware to fulfill all your storage needs! Pack includes (2) 33.8 oz rectangular containers; (3) 28.4 Oz rectangular containers; (2) 23.6 Oz round containers; (2) 18.5 Oz rectangular containers; (3) 11.8 Oz rectangular containers; (1) 10.8 Oz rectangular container; (1) 10.1 Oz round container; (1) 8.1 Oz rectangular container; (1) 8.1 Oz round container; (8) 1.2 Oz dressing cups; Label sheets and dab pen
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Microwave, fridge and freezer safe. Meal prepping for the week? These nesting containers are freezer, fridge and microwave safe, making meal prep and storage easy.


There are plenty of Leh restaurants you will keep coming back for more and we had a fantastic time trying most of them. Most of them are situated on the famous Changspa Road, few of them are listed below.
Dzomsa-Refilling water bottles and recycling waste. (The branches in the Main Bazaar and Changspa don’t serve breakfasts). Ladakhi breakfast menu: khambir (leavened bread) with homemade khakla (butter) and fresh apricot preserve, jo labuk or tang tur, a sort of raita with veggies.
Desert Rain-(01982-256426) juices on the blackboard (Rs. 20–50). Try Club sandwiches (Rs. 50) or that gooey bowl of cheese, veg or tuna Maggi (Rs. 20–50).
Lala’s Cafe-Gur gur cha (Rs. 60 for the full wooden churner experience/Rs. 15 for a cup). Lemon-honey-ginger (Rs. 15–25), juices (Rs. 30–60), hot or cold chocolate (Rs. 15–35), khambir with butter, curd (Rs. 40–60), jepschul or phemar, variations of tsampa mixed with cheese and butter (Rs. 30) or quiches (Rs. 60) and pastas (Rs. 120–150).
World Garden Cafe-At the mouth of the Changspa Road, (9906990198) a fried dumpling with chocolate and dry fruits in its belly, Sweet Jesus (Rs. 100), Hello to the Queen (Rs. 100), a biscuit-banana-chocolate-fudge mix, Mars Chapatti (Rs. 120) is the real chocolate huckster. Order this large half-moon pastry (gujiya/calzone-like)
taut with Nutella, banana, coconut, dry fruits and bars of Mars.
Open Hand– This place down the road from Hotel Yak Tail and Penguin Restaurant (keep walking until you get to Alpine Villa) is a different kind of ‘garden’ restaurant. (www.openhand.in) Try their pancakes filled generously with chocolate, banana, apricot cream or apple crumble or any of their breakfast selections, from yoghurt muesli to toast, sausages and eggs.
Bon Appetit-(251533) on Changspa road. Order a lovely tomato and locally grown rucola or rocket salad (Rs 200) and the trio of dips—baba ghanoush, hummus and a yoghurt dip with wild chives and its flowers – served with naans stuffed with olives and sundried tomatoes (Rs. 180). Wash it down with a glass of jungle tea (Rs. 160) steeped with cinnamon, cardamom, rum and honey. Main course of penne with lemon butter and tuna (Rs. 220), Asian stir-fry (Rs. 210/260) or honey mustard chicken (Rs. 280) arrives.The chocolate momos (Rs. 180) here are a revelation.
Chopsticks-(9622224727) Good Chinese and Thai food. New location at the Raku Complex on Fort Road. Recommend the chilli garlic noodles (Rs. 110–140).
Tenzin Dickey-Tibetan Restaurant, best Cheese and potato fried momos. Rs. 200 for two; Fort Road; 9906990704.
Budshah Inn-(8803730732), near the post office in the Main Bazaar is known for its Kashmiri meal. Kashmiri naan (Rs. 50) stuffed with almost equal measures of dry fruits and paneer.
Cafe Jeevan-(9419129157) Towards the tail of the Changspa Road, this Sikh-run establishment steers clear of all meats (eggs are okay). Try the pizzas (Rs. 145–180) and the mango pulp with cream (Rs. 90), and avoid the creme caramel or chocolate (Rs. 85).
Pumpernickel-Their yak cheese sandwiches are good. Rs. 300 for two; Sabzi Mandi Road; 962228521.
Mentokling for Vanilla Milkshake
Chinese Bowl – Vegetarian Fast Food
Reasonably priced menu and tasty food, this place is a favorite with backpackers.
Known for Chinese food, french toasts, egg sandwiches, crepes.
Wonderland Restaurant and Coffee House
Located at the center of Changspa, Wonderland Restaurant offers Indian, Chinese, Continental and Korean food. We loved coming here for its lively atmosphere, good quality food and nicely done interiors.
Located towards the end of Changspa, Otsal Restaurant is on the upper floor and accessed by steep stairs on the outside of the building. Inside, it’s a large a hall with regular table seating, as well as Ladakhi style seating on mattresses with low tables at the back of the room. Its known for amazing pizzas, but what made Otsal special was that it has a small collection of books and encourages its patrons to sit around reading and relaxing without being hurried away.
We would love to plan a Happy Trip for you
Please call us on +919820976655/+919821232094 or email us at email@example.com


Around 1000 years ago, people from Mongolia bring cattle to Vietnam country during the invaded. At that time, beef is the main dish of Vietnamese people among with Mongolia people. This is how beef became Vietnamese diet. The main traditional food of common Vietnamese beef dishes are "Pho Bo" a.k.a Beef Noodle Soup and "Bo Bay Mon" a.k.a Beef Cooked Seven Ways. For a thousand years invaded Vietnam country, the Chinese taught Vietnamese cooking techniques such as stir frying and deep frying, even chopsticks.
Early in the sixteenth century, lots of food presented such as potatoes, tomatoes and snow peas by traveller and merchant. In 1858 to 1954, the time when the French colonized Vietnam, several food present to Vietnamese people such as baguette a.k.a (French bread), pâté, coffee with cream, milk, butter, custards, and cakes. In Vietnam War era, around 1960s and 1970s, the U.S milltary presented ice cream to Vietnam when it promised with two U.S dairies to construct dozens of ice cream factories.
The main ingredient of Vietnamese diet is "Com trang" a.k.a Plain rice, it always appear in almost every meal. Rice can be converted into other common ingredient such as rice wine, rice vinegar, rice noodles and rice paper wrappers for spring rolls.
Rice can be use to make noodles. There are four main types of rice noodles used in Vietnamese cooking:
Another main ingredient of Vietnamese cuisine is nuoc mam, a salty fish sauce that is used in most Vietnamese recipe. This helps Vietnamese food to taste better with a strong flavor of natural fish sauce.
One of the main unique sauce in Vietnamese food is "nuoc cham" a.k.a dipping sauce, which is quite popular in Vietnam and its always present at almost every meal. This recipe can be modified to suit individual tastes by using more or less red pepper and nuoc mam. it quite simple to create and will remain in the refrigerator for up to 30 days


Bite into this cookie packed with chocolate chips and Oreos, and you may think you’re going to “vegan diet jail”. But before packing your bags for the clink, I’ll let you in on a little secret…
“Our cookies may look naughty on the outside but we promise, on the inside, they’re on their sweetest behavior!” says Jessica Motes, The Naughty Cookie’s Founder & Baker.
All of Jessica’s cookies are 100% vegan. They’re made from organic and cruelty-free ingredients and are free from preservatives.
When Jessica had her first product launch at Williams-Sonoma, the cookies were an instant hit. She sold out of all her cookie boxes. They were popular with customers that were not even vegan (a sign of a great tasting treat)!
As a result of the great taste, The Naughty Cookie is one of the first vegan food companies to sell at Neiman Marcus, Bergdorf Goodman, Horchow and Williams-Sonoma. Recently listed as one of Martha’s Exclusives on Martha Stewart’s site, there’s no doubt The Naughty Cookie is a crowd pleaser.
To learn more, visit http://www.thenaughtycookie.com


Join us to feed the homeless on Saturday, February 16, 2013
in Downtown Atlanta!
Christians United In God
Food Service Ministry
“Our mission is to help, in the name of God, feed people in need of food.”
Our Schedule on Sat 02/16/13:
From: 8:00 Am to 12:00 Noon: Prep & Cook at our Norcross Location
4229 Steve Reynolds Blvd – Ste 100 – Norcross, GA 30093
From 1:00 Pm to 3:00 Pm: serve hot meal to homeless in Atlanta
Place is across of: 196 Peachtree Street SW- Atlanta, GA 30303
From 4:00 Pm to 6:00 Pm: Clean the kitchen at our Norcross location
To volunteer, please call Pastor Credo: 770-355-7900
ADDITIONAL INFO ABOUT OUR MINISTRY:
We are very committed to serve everyone without any discrimination.
We serve free Bakery Goods to anyone that comes to us.
At our location in Norcross, we have a Food Pantry
Licensed by Georgia Department of Agriculture
We provide Emergency Food Assistance
By serving Food Pantry Items to people in need who qualify!
Thanks for your support! May the Lord bless you!


South Korea is known for many things and having amazing food is one of them.
Kimchi, Bulgogi, Bimbimbap, these are only a few of the many different dishes the country has to offer.
I love trying new things, especially when it comes to food. So to say I was excited about going on this food journey would be an understatement. However be warned. The Korean kitchen may have a great variety of different foods, they do all have one thing in common: The food is spicy. I don’t think I’ve ever drank as much water as I did when I stayed in Seoul. Not that I’m complaining because like I said before, I love trying new things and Korean food was definitely worth the pain.
We were staying in Myeong-dong and for those who do not know, Myeong-dong is known for its amazing shopping-street and many food-trucks. And when I say “Many food-trucks” I really mean a LOT of them. I’ve been to many places in my life, I’ve seen a lot of food courts, been to many different restaurants, but never have I ever seen a place with that many variety of different food as I’ve seen in the shopping-streets of Myeong-dong. From Oreo churros and fried chicken to Lobster with cheese or kebab. Name it and they’ll have it. The different smells, the lights, the people, just everything about walking through those stalls of deliciousness made me think I somehow ended up in food heaven.
The first time I tried real Korean food in a real Korean restaurant I was shocked.
We met up with Heeyea, a young woman, born and raised in Seoul, who took us to our first ever real Korean restaurant. We walked into a restaurant called Sangsu Tongtong Dweaji. A Korean barbecue restaurant in the middle of Hongdae. The moment we walked in, the restaurant owner gave us the biggest smile. “Eoseo wa!” she said while bowing. With my broken Korean I understood she just welcomed us so we returned the favor by bowing too before being guided to our seats. The restaurant looked adorable. Small tables with each their own grilling plate, chopsticks and water bottles on every table and the dark wooden stools made the look complete. It was so cozy and comfortable, I felt like I was eating at my grandmothers place instead of dining in the middle of the busiest neighborhoods in Seoul.
“What would you guys like to eat?” Heeyea asked. Signing for the restaurant clerk to come over and take our orders. “What do you recommend?” We asked back, not really knowing what was common or what was on the menu anyway. “Samgyeopsal (grilled pork belly)” she said excitedly. “You definitely have to try Samgyeopsal”. So as she was ordering our food, we sat there patiently waiting before we could finally feast. The minute the waitress walked away Heeyea suddenly seemed to remember something. “Oh I forgot!” she grabbed her purse and took out a plastic bag with what looked like sushi. “This is fish Kimbap. I brought it for you.” “Wait…What?” I was so confused. Here’s the thing. In Korea, it’s normal to bring food from another restaurant or food-stand or whatever with you to any other restaurant. They don’t mind you eating other people’s stuff while they prepare their own for you. It’s a common thing to do. So when I told Heeyea that’s not normal for us in Holland she laughed. “We don’t really care honestly; it’s something that happens quite often”. As I was munching on my Kimbap (which was delicious by the way) the waitress returned with all kinds of small dishes and of course the main dish: Samgyeopsal.
After we had our dinner I was so full, I could not wait to sleep. Highly convinced that my night’s rest was going to be amazing. That was until Heeyea looked at us and asked. “So…Where do you guys want to eat next?” Here I go, being confused again. “What do you mean where to next? We just ate?”
I literally ate my body’s weight and now she wanted to go to another restaurant to continue eating? She must be kidding right?
This is another thing I learned about the Korean food culture. When we go out to eat, we usually pick one restaurant. We get all fancy and ready for that one night out that usually consists of an evening enjoying our food in one place, before we end the evening at the movies, the club or heading home. In Korea you go to at least two restaurants. They do not spend hours upon hours in one place. They’ll go to different places depending on what they want to eat. So if you’re feeling like barbecue, fried chicken and ending up with fish, that’s what you do. Their evening is filled with different foods from different places and that is something I really enjoyed. When Heeyea once again explained how normal it was for them to go from restaurant to restaurant, we explained to her that it wasn’t a common thing to do in Holland. The night ended after another dinner, this time being seafood, before we parted ways and returned back home to Myeong-dong.


I am an AIPP Accredited Professional Equine, Family & Wedding Photographer located in Toowoomba, Queensland. I grew up on a sheep station in Southern Queensland which brought with it a wonderful, wholesome country lifestyle. And with that lifestyle, it implanted the love I have for animals, where they have become part of my family.
Living on the land with two younger brothers brought many fun times and lots of mischief! We used to ride our ponies bareback and chase the kangaroos down the flat, which we could never catch but we gave it a good try!
We had no fear.
With the great times we all had, I learned the value of great photos. My mother was not the greatest photographer, despite her best efforts she could never quite get my head and my horses’ hooves in the same picture.
Life is a wonderful journey, with its ups and downs, and challenges when you least expect them.
Make the most of life and fill it with lots of love, happiness and photos!MORE ABOUT ME
Pudding chupa chups ice cream. Cookie danish cookie sweet candy canes ice cream sweet chocolate cake cake. Pie jelly beans apple pie chocolate cake candy canes danish bonbon marshmallow. Jelly beans toffee sweet dragée chocolate bar donut pudding halvah.


It's hard to think about anything else if you're craving a chicken taco or a creamy enchilada. Satisfy your craving for hearty Mexican food by visiting Gonzalo's G & R Mexican Restaurant. We serve authentic Mexican food at our restaurant in El Paso, Texas. Whether you're in the mood for a quesadilla or a taco salad, you'll find something to love at Gonzalo's.
Want to pair your food with an ice-cold margarita or Mexican beer? We've got you covered. Bring your friends and family to Gonzalo's G & R Mexican Restaurant tonight.
If you're in the mood for a fresh meal, visit Gonzalo's G & R Mexican Restaurant. El Paso residents rave about our food and service. Still need convincing? Here are a few more reasons to choose Gonzalo's for your next meal:


Stewed Strawberry and Coconut Delight
WHAT YOU WILL NEED
Popsicle Molds and Sticks
15 oz coconut milk
1/4 cup hemp hearts (optional)
3 Tbsp of maple syrup
1 tsp acropolis balsamic vinegar
1 tsp of vanilla extract
1 pinch of salt
12 large strawberries, sliced
8 popsicle sticks
In a bowl, combine coconut milk, hemp hearts, and mix.
Add sliced strawberries, maple syrup, and vanilla extract with a pinch of salt and heat gently to a simmer over medium heat until the strawberries are soft. Remove from the heat. Set aside to cool to room temperature.
Fill popsicle molds with a combination of strawberries and coconut milk. Add sticks and freeze. There is no wrong way of doing this step.
Freeze for 6 hours or overnight.
To remove ice pops from the molds, run under hot water for 20 seconds, and carefully pull them out.
This recipe also goes well with other berries too. I love to add a few pieces of fresh strawberries in the mold to give it a texture variation. Adjust sweetness to taste and enjoy!


Add these must-have cookbooks to your collection and get cookin'!
GET YOUR BOOKS PERSONALLY SIGNED
Already have Bev's books in your collection? You can still get them signed!
Bev is more than happy to send a personalized and signed 'book plate' for any of her books. Just send an e-mail to email@example.com and be very clear about which book it goes with and the recipient's name. Don't forget to include your name and complete mailing address. Thanks!
Chocolate Desserts to Die For!
(Pelican Publishing, September 30, 2013, 224 pages, hardcover, 83 color photos)
Much more than a cookbook, this volume will become an essential reference work for every chocoholic!
“Bev is the goddess of chocolate. You’ll love using this book. . .”
— Rocco Whalen, chef, owner of Fahrenheit and Rosie & Rocco’s
"With her signature sharp wit and good humor, Bev celebrates the joy and fun of all things chocolate in spectacular fashion with mouth-watering recipes and useful tools that inspire readers with the confidence to experiment with their own buffet of chocolate dreams. Whether you want to melt, bake, freeze, roll, shake, sift, sip or scarf down your fix, this book is a triumphant Chocoholic's Bible, and a delightful feast for the senses and soul." – Tess Masters, also known as the Blender Girl
"Chocolate: You've met your match. Bev Shaffer is back with her rapier wit and disarming personality, this time to take on the chocolate empire in this, the fourth cookbook in her To Die For! Series. Prepare yourself for a lush and decadent campaign through chocolate sushi, chocolate fudge milkshakes, chocolate caramel truffles and chocolate martinis. A dark and semisweet saga." – David Giffels, assistant professor of English at the University of Akron and author of All the Way Home: Building a Family in a Falling-Down House
"In my kitchen I know a cookbook is good based on the number of 'stained pages' it has within a year. All my cookbooks by Bev have stained pages. I know this one will, too. (I wonder if I could put the pages in hot water and make soup?)" – Robin Swoboda, WKYC news anchor
SPECIAL PRE-RELEASE PRICE:
Order before September 30, 2013 and get this special lowest price on Amazon!
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CAKES to die for!
(Pelican, May 2010, 288 pages, hardcover, 75 color photos)
Cake bakers have another reason to live, as if they need one more. Let’s face it: Cake bakers already have plenty of friends and admirers. Whether they’re making a single treat for the family table, dozens for a banquet hall, or truckloads for supermarkets, their sweet creations brighten celebrations and make people happy. Now they also have Bev Shaffer’s inspiring and thorough ode to the genre, Cakes to Die For! (Pelican Publishing Company).
The Ohio-based chef, author, and culinary instructor is known for her long-running food column “Ask Bev” in the Cleveland Plain Dealer, her functional-fun column “Gadget Freak” in Northern Ohio Live Magazine, her radio spots broadcast on Akron’s WAKR, and her many appearances on Cleveland affiliates of major TV networks. She has developed more than 9,000 recipes and counting. In Cakes to Die For!, a 288-page hardback, she shares 175 of them, all for cakes.
It opens with the crowd-pleasing Moist Dark Chocolate Mocha Cake with Raspberry Filling, her “go-to” cake when she needs something “seductive,” she says. It ends with Bev’s Butterscotch Filling, about which she facetiously claims, “you could slather this between two pieces of cardboard and people would rave about it.” Between these appear scores of cheesecakes, cupcakes, “flipped over” cakes (her term for up-side-downs), “fancy-schmancy cakes” (which take more work but promise impressive results), and more. Photography by Bev’s husband, John Shaffer, show many of the cakes in mouthwatering detail.
TIPS GALORE Useful tips are sprinkled throughout. Some explain the finer points of techniques like “cutting in the butter” or “folding ingredients” together. Others cause that light-bulb-above-the-head reaction with their but-of-course common sense. I like how she places tips labeled “a slice of advice” in the margins close to where they’re most needed. For example, next to the recipe for Deep Dark Chocolate Soufflé Cake with Roasted Pear Cream she writes: “When you draw your clean finger across the back of a metal spoon dipped in the custard mixture, and it leaves a path, it is ready.” I can visualize that perfectly now.
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BROWNIES to die for!
(Pelican, 2006, 224 pages, hardcover, 44 color photos)
This classic baking volume covers all the brownie-loving bases...fudgy, frosted, with or without nuts, thick, thin, cakey...and oozing with the very best chocolate. A comprehensive volume of brownies, including: a history of brownies, baking basics, chocolate info, classic brownies (featuring new and old favorites), top 'em off, just a little fruity, chocolate and coffee, anyone?, shake 'em up (featuring brownies with chiles and more), white chocolate versions, brownie pairings, brownies as art (dipped, dunked and layered), frostings and glazes and so much more!
Featured in People magazine's "Mother's Day Gift Guide, "A bake sale's worth of gooey goodness." – People magazine
"This is a first rate book for those looking to elaborate on a popular favorite. The clear instructions and the easy-to-find (but high-quality) ingredients urge home cooks to break the mix cycle." – Chocolatier magazine
"Wow! Just reading about Bev Shaffer's collection of sensational brownies made me uncontrollably hungry and eager to dash into the kitchen and start baking." – Elaine Gonzalez, master chocolatier emeritus and author of The Art of Chocolate
"Bev's recipes are clear and concise with a remarkable range of variations. This book should come with a warning: don't drool on the pages!" – Russ Vernon, chairman, West Point Market, Akron, Ohio
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COOKIES to die for!
(Pelican, 2009, 288 pages, hardcover, 67 color photos)
Who doesn't love cookies? Sugar, butter, vanilla, maybe some chocolate and cinnamon, honey, butterscotch, mint, peanut butter, with almonds or topped with rich icing and sprinkles...with cookies, the possibilities are endless. Filled with award-winning chef Bev Shaffer's tried and tested sweet secrets, this cookie treasury is the ultimate guide for baking perfect cookies of all flavors, shapes and sizes.
With more than 190 indulgent buttery, chocolaty, sugary, sumptuous goodies (and over 60 mouth watering photos by food photographer John Shaffer), this straightforward and stylish cookbook has something to satisfy every sweet tooth.
MUSTARD SEED MARKET & CAFE Natural Foods Cookbook
(Pelican, 2007, 336 pages, hardcover, 50 color photos)
This encouraging and easy-to-follow book includes 250 natural brunch, soup, salad, fish, meat, vegetable, bean, grain, pasta, drink and sweets recipes from Ohio's Pioneer Organic Retailer. Bev's writing and teaching style is apparent on every page with tips and information to make cooking easy and fun. A must for everyone that loves healthfully prepared food. Bev tested and compiled this cookbook to share Mustard Seed's motto of "our food is fresh, our customers are spoiled" with the rest of the nation!
Editorial Review from Publishers Weekly
"Few cookbooks can be all things to all people, but Shaffer (Brownies to Die For!) comes close in her latest. Shaffer, the director of the Mustard Seed Cooking School, offers 250 healthy recipes designed to satisfy carnivores and vegans alike without requiring too many hard-to-find ingredients. Shaffer has a dish for every occasion and season, with entire chapters devoted to grains, beans, salads and soups. Yes, there's the requisite granola recipes (Coconut-Almond among them) and a Brown Rice Crust Pizza, but Shaffer also included a to-die-for Creme Brulee French Toast as well as innovative takes on the familiar, such as Salmon with a Spiced Pinot Noir Sauce. Vegans and those monitoring their diet will appreciate indexes of gluten-free and vegan dishes, while omnivores will have a field day with recipes like Roasted Butternut Squash Risotto, Rib-Eye Roast with Espresso Crust and Maple Pecan Cheesecake. .... Most dishes ... manage to pack a lot of flavor without unnecessary steps and calories. A rich and varied compilation of recipes sure to become staples in many homes, Shaffer has managed to craft a Joy of Cooking for the Whole Foods generation."
Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Editorial Review from OHIOana Quarterly
"I have to admit I was surprised when I first saw Bev Shaffer's Mustard Seed Market's Natural Foods Cookbook. I had expected a standard, small press, local cookbook--small and lackluster. However, this hefty volume is none of those things. The book is beautiful, with lovely glossy photographs and hundreds of recipes. Locals know the Mustard Seed Market & Cafe in Akron [and Solon, Ohio] is the best place to find organic and natural foods, and Shaffer's cookbook only enhances that tradition. She uses classic ingredients and presents them in a new way, all the while encouraging the use of only the freshest natural elements. The result is a book full of recipes that are delicious and decidedly versatile.
The manner in which Shaffer presents the recipes guarantees success, even for the modest cook. Most recipes have a Chef's Notes section which summarizes a tip for the recipe, and even explains a few lesser known ingredients. The directions are succinct and direct, leaving little chance for user error.
I already have favorite recipes from this book. The Chicken with Sun Dried Tomato Sauce, with its simple yet rich sauce makes an elegant and easy meal that's bound to elicit rave reviews, and maybe even make you some friends....My book is riddled with notes marking even more recipes I can't wait to try.
This cookbook is a great way to start digging ourselves out of (a) food rut. It is the perfect addition to a busy lifestyle, and allows the flexibility modern families crave in the kitchen."
Reviewed by Laura Wackerly for OHIOana Quarterly
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NO RESERVATIONS REQUIRED
(Wooster Book Company, 2003, 190 pages, softcover)
Grab this book and cook something!
Whether cooking is your passion or you're simply a beginner, Bev (and her co- author and husband, John) will enrich your relationship with food with this delicious cookbook. A collection of their favorite manageable recipes: 132 exciting creations from appetizers to sweet endings, peppered with humor between the pages!
Some of the "must trys" are: Drunken Shrimp with Salsa Dip; Chinese Pork Salad; Jambalaya Pasta with Cajun Creole Sauce; Salmon Oven Poached in Ohio Cider; Wine Country Beef Tenderloin; Mexican Corn Soup; and Walnut Shortbread Tart.
Buy this book at Amazon
Bev Has Also Contributed To These Books
HEALING GOURMET: Eat to Boost Fertility
(McGraw HIll, 2006, 285 pages, softcover)
HEALING GOURMET: Eat to Lower Cholesterol
(McGraw Hill, 2005, 270 pages, softcover)
RECIPES FROM AMERICA'S SMALL FARMS
(Villard, 2003, 285 pages, softcover)
(Commercial Aluminum Cookware Company, 1991, 236 pages, hardcover)


The body really does prefer whole foods vs supplements. It knows how to process real foods better, and absorbs more efficiently in general. If you’re looking for calcium-rich foods but don’t want the food allergies that come from casein in cow’s milk or the fat content that can cause unwanted weight gain, then this is the article for you. Here are 14 different foods that are highly recommended while on a Nutritional Balancing program that are an excellent source of Calcium.
Calcium content: 1 oz, 23 nuts, 76 mg, 7.6% DV
Toasted almonds are great, but almond butter is even easier to digest. We don’t always chew our foods completely before swallowing, and smooth nut butter guarantees we get the most nutrients out of the food. There’s tons of protein and fiber in almonds that help you feel full faster and remember, a serving is just a handful.
2. Black-eyed Peas
Calcium content: 1/2 cup, canned,185 mg, 19% DV
Legumes are generally not recommended while on a Nutritional Balancing program, but with these guys, they’re so packed full of calcium, potassium, and folate, it’s hard not to include them on occasion. What does that mean? Well, let’s just say they’re heart-healthy.
3. Baby Carrots
Calcium content: 15 medium, 48 mg, 4.8% DV
Mix these in with a hand-full of toasted almonds for the perfect snack AND they are sweet enough to curb that late night sweet-tooth attack. Slow oxidation can especially bring on the sugar monster and sugar addiction is no joke! Keep baby carrots in the house as a staple instead of sugary snacks so you won’t be tempted.
Calcium content: 1 cup cooked, 62 mg, 6% DV
Known as “cancer armor,” adding just 3 half-cup servings to your meals a week can shut off your cancer genes. Steam them, sure… bake, saute, pressure cook. It’s all tasty. I have a favorite 5-spice blend I love with broccoli – I’ll share it soon. Everyone who comes into the house while I’m cooking with it just drools over the aroma.
5. Broccoli Rabe
Calcium content: 1 cup, steamed, 301 mg, 30% DV
Holy cow! This is a powerhouse of calcium, not to mention the vitamin C. An especially terrific addition to the program while going through a healing reaction. It’ll support the kidneys in particular.
6. Butternut Squash
Calcium content: 1 cup, baked, 84 mg, 8.4% DV
When in season, butternut squash makes a terrific soup. Just add a little white pepper, fresh chopped rosemary and salt to taste and you have a feast. They’re full of carotenoids that fight heart disease, arthritis, and asthma and support vision. Now, when you’re done eating this you can say, “I can see better!”
7. Green Beans
Calcium content: 1 cup, 37 mg, 3.7% DV
Here’s another Calcium with fiber and Vitamin C sleeper… who knew green beans were so good for the immune system? I like to make these with a juicy steak or chicken breast. Keeping meals to 1 or 2 main ingredients helps ease digestion, reserving energy for the all-important healing that naturally happens while on a nutritional balancing program. So make a plate of just these hot off the stove for a tasty snack when you don’t feel like a heavy meal.
Calcium content: 1 cup, 134 mg, 13% DV
Kelp has iodine. It’s terrific support for the thyroid, and it has quite a bit of fiber. Now, kelp comes from the ocean and is exposed to mercury so it has some toxicity in it from the environment, but at the same time, kelp is a detoxifier. Ultimately, it’s more useful than harmful and if you’re on a nutritional balancing program, you already know, 4000mg of kelp is recommended to all clients. Interestingly, as a side note, we’ve found even those who have Hashimoto’s Disease can start very slowly on it and tolerate kelp and kelp supplements with time.
Calcium content: 3 oz, 116 mg, 11.6% DV
This is a fish not meant to be eaten for the Omega 3 content, like Salmon, but wow, look at that calcium content. Additionally, according to the Environmental Defence Fund, all rockfish have a low-to-moderate mercury content. That doesn’t mean you can go crazy eating it every night, but shuffled in once or twice a month is just fine. Remember a serving of protein should be the same mass as the “meaty” part of your hand minus the fingers.
Calcium content: 3 ounces, canned in oil with bones, 325 mg, 33% DV
Oh my gosh! Talk about a polarizing food. You either hate them and turn up your nose, or you can’t get enough of sardines. Look, I recommend them to all clients because if you eat 3 oz 2 to 3 times per week, you can omit the Omega 3 and Vitamin D3 supplements on the program. That saves money, people! And can I just say, I find it so funny how you all would rather take pills than eat these little gems?
11. Sauteed Greens (Kale, Turnip, Mustard)
Calcium content: 1 cup, cooked 94 mg-197 mg, 9.4 – 19.7% DV
I’ve seen this combination at the local Brazillian restaurant in their hot dish section of the buffet, so I know I’m not the only one talking about cooking up this collection of greens. By cooking all your veggies, you’re helping digestion – it takes less energy for the body to digest cooked veggies AND it’s more probable you’ll be able to actually access the minerals from them which are more important than the vitamins. Minerals give the body the proper pH balance in all the right places. Remember that the next time you’re staring at a bottle of alkaline water.
12. Sesame Seeds
Calcium content: 1 tablespoon, 140 mg, 14% DV
Did you know 1 T of sesame seeds has the same amount of calcium as just 4 oz of milk? Great on chicken recipes or tossed on top of those green beans I mentioned earlier. You’ll be providing the body so much muscle relaxing calcium that you might not need to take your Paramin (Ca/Mag supplement) before bed to help you sleep.
13. Sweet Potatoes
Calcium content: 1 large, 68 mg, 7% DV
Ok, not for everyone… If your hair mineral test revealed a fast oxidation, you’ll want to curb these. With 95% of my clients testing with slow oxidation, I figured it’s safe for this list. It’s another root veggie that tastes fantastic tossed in olive oil and baked then sprinkled with rosemary. Try them steak fry style and grill them. I did that for Christmas dinner with the family this year and everyone raved.
14. White Northern Beans
Calcium content: 1 cup, 161 mg, 16% DV
I haven’t seen so many recipes for the white Northern bean, but you just need 1 really good one, right? There’s a leak and white bean hearty soup I like to make in the winter that’s filling because of the bean’s fiber content, but they also help promote a healthy metabolism. That means less weight-gain in the winter. 😉
So, here you are with 14 new ways to add calcium to your diet without dairy while supporting your nutritional balancing program. There are lots of lists on the internet of all the different calcium-rich foods, but some of those selections aren’t recommended for a detoxifying body. Send me your thoughts and other diet suggestions you’d like to see on this site.


Colonel Sanders and Mrs. Butterworth team up once again to fulfill all your wildest Chicken & Waffles dreams.
Peanut butter & jelly. Mashed potatoes & gravy. Herbs & spices. Some duos are destined for greatness together, and KFC’s Chicken & Waffles are no exception. Two icons—Colonel Sanders’ fried chicken and Mrs. Butterworth’s syrup—have returned to make a decadent, delicious treat. It’s a perfect pairing—the crispy crunch of the Colonel’s fried chicken with thick waffles drenched in Mrs. Butterworth’s syrup.
You’ve got three options for enjoying this savory and sweet treat:
- Kentucky Fried Chicken & Waffle Basket Includes 1 waffle, 1 syrup cup, and choice of the following:
- 1 pc. Breast
- 2 pc. Leg & Thigh
- 3 Tenders
- Kentucky Fried Chicken & Waffle Big Basket Includes 2 waffles, 2 syrup cups, and choice of the following:
- 2 pc. Breast & Wing
- 3 pc. Leg & Thigh
- 4 pc. Tenders
- Chicken & Waffle Sandwich Includes 1 syrup cup
But KFC’s Chicken & Waffles are only available for a limited time, so get to a KFC tout suite and enjoy this dynamic duo while you can! It’s finger lickin’ good.


Today we launched our new Fall/Winter catalog, so we’re celebrating with a peachy recipe that’s sure to bring a smile to your taste buds: Peach Cobbler Cake.
This time of year in the midwest/south is the BEST time for peaches. If you’re able, support your local farmers market and purchase your peaches there. If you need an excuse to whip up this easy recipe, consider making this a “YOU DID IT!” dessert after the kiddos first day of school. Or if you host a Gathering this month, make it a treat for your guests to enjoy as they shop (the smell your home will have throughout the event will be heavenly!).
And don’t forget to have the vanilla ice cream on hand; a scoop on your slice is a must-have!
Thanks again to our dear friend, Nancy-C.com, for creating and photographing this recipe!
Peach Cobbler Cake by Nancy C.
Prep: 15 minutes
Bake: 38-40 minutes
- 2 (15-oz) cans sliced peaches in light syrup
- 2 1/2 Tbsp brown sugar
- 3/4 tsp cinnamon
- 1 (15.25-oz) box yellow cake
- 2/3 cup coarsely chopped pecans
- 2/3 cup (or 11 Tbsp) cold butter
- Preheat oven to 350˚F. Grease or spray a 9×13″ pan or baking dish.
- Pour one can of sliced peaches, along with the syrup, into the the baking pan. Drain the second can of peaches and add them to the baking pan.
- Sprinkle the brown sugar and cinnamon evenly over the peaches in the pan. Then sprinkle the dry cake mi and pecans over everything.
- Slice the cold button in thin slices, then place the slices of butter on top of the dry cake mix and pecans.
- Bake at 350˚F for 38-40 minutes, until the top is golden. Tastes best served warm. Top with whipped cream or a scoop of vanilla ice cream if desired.


Roasted Shallot Vinaigrette
1 tablespoon extra-virgin olive oil, plus 3/4 cup
1 medium shallot
1/4 cup white wine vinegar
Salt and pepper
In a small skillet, heat 1 tablespoon of olive oil over medium-high
heat. Thinly slice the shallot and saute it in the pan until it begins
to brown slightly. Remove the pan from the heat and place the cooked
shallot in a blender. Add the white wine vinegar and puree the mixture.
Slowly drizzle in the remaining olive oil in a steady stream while
the blender is running. When all of the oil is incorporated, season with
salt and pepper.
Yield: 1 cup
Get more recipes like this
from: Lettuce Patch
Gardens-Sustainably grown artisan vegetables in Colorado Springs, CO


2019 Featured Chefs
Passionate about food, wine, spirits, and hospitality, Zoi has more than 20 years’ experience in the restaurant industry. Her long line of successful roles include Executive Chef of the award winning Westward Restaurant, Chef de Cuisine at Madison Park Conservatory in Seattle, Zazu Restaurant in Santa Rosa, Presidio Social Club in San Francisco, and a variety of other positions at restaurants along the West Coast. Zoi has received local and national acclaim for her contemporary, creative, and ingredient focused cooking style and was named one of Food & Wine’s Best New Chefs in 2015. She takes inspiration from the sea, and her food reflects her love of the Mediterranean, specifically Greece. Restaurants under her direction have been featured in publications and broadcasts locally and across the country. As a leader in the industry, Zoi has spent time consulting, speaking on panels, and participating in acclaimed culinary events. Zoi is currently working on the opening of Little Fish, a restaurant, bar and cannery slated to open in Pike Place Market summer of 2019.
Chef Brian Clevenger founded General Harvest Restaurant Group in 2015, operating award winning spaces throughout greater Seattle. Establishments include Vendemmia, Raccolto, Le Messe, GH Pasta Co., and East Anchor Seafood. Chef Clevenger and the restaurant group have received local and national accolades and have been featured in publications and broadcasts across the country. Born and raised in Anacortes, he left his roots to study cooking at a two Michelin star restaurant in Lyon, France, followed by the celebrated Delfina in San Francisco. With an affinity for more refined foods, he then went to work for Ethan Stowell, cooking at both Tavolata and Staple & Fancy. Clevenger loves working with quality products that taste great on their own, and highlights simple and impactful dishes across all of his restaurants.
Brendan McGill hails from Alaska, where his love of cooking, fishing, and farming were cultivated from an early age. What started there has grown into a collection of highly acclaimed restaurants and delis located in Seattle and on nearby Bainbridge Island.
In 2010 McGill opened Hitchcock, where he showcases vegetables and pork from his farm, Shady Acres. In 2011, Hitchcock Deli opened next-door to the restaurant, offering house-cured meats and sandwiches, and in 2014 a second Hitchcock Deli opened in Seattle’s Georgetown neighborhood. Bruciato, a Neapolitan pizza joint on Bainbridge Island, opened to rave reviews in January of 2017 and Café Hitchcock opened in Downtown Seattle in April. Bar Hitchcock, an all day cafe on Bainbridge Island is set to open in December of 2018.
McGill was voted the “People’s Best New Chef” by Food & Wine in 2013, and has been honored with a James Beard nomination as well as awards from Eater and StarChefs.
At age 29, Chef Maximillian Petty has approached his culinary career much like each dish that he creates: imaginative, purposeful, and without boundaries. With aspirations well beyond his years, Maximillian started cooking at the age of 11 and shortly after, realized that he had a natural skillfulness and interest in cooking as a career. It would combine with his love of art, fascination with technology and his relentless desire to learn. His fast tracked career has included positions at Jose Andres’ Zaytinya in Washington, D.C.; King Estate Winery in Eugene, Oregon; and Olivia in Austin, Texas, where he became executive chef at age 23. The creativity, dedication and discipline necessary to be an award-winning chef under the age of 30 was further recognized as a semifinalist for James Beard Award Rising Star of the Year in 2016, 2017 and 2018. His signature style and applied talent have created a notable chef with a solid reputation for intriguing and imaginative dishes at Eden Hill.
Chef Jeffrey Vance started out like so many others, working the trenches as a line cooking to support his habits--skateboarding and going to punk shows. He honed his skills learning classic sauces and charcuterie in Spokane WA before rising to Chef de Cuisine at one of Seattle’s first modernist restaurants, Spur. Today he helms the kitchen at Seattle’s Navy Strength, a proto-tiki tropical cocktail bar, and No Anchor, where his team earned a James Beard semi-finalist nod for Best New Restaurant in 2016.
Rider Executive Chef Daniel Mallahan grew up in Everett, Washington where he spent Summers fishing, foraging and exploring all the treasures the Pacific Northwest has to offer. In 2008, after studying Business Management at Western Washington University, Daniel moved to San Francisco to pursue cooking professionally. After graduating from the California Culinary Academy he began working at the new FIVE Restaurant,a local, market driven concept in Berkeley, California. In 2011 Daniel began working for James Beard Award winning Chef Nancy Oakes at the Michelin starred Boulevard restaurant in San Francisco. Daniel quickly rose through the ranks and earned a spot in management in this highly successful and competitive restaurant. During the Summer of 2016 Daniel got the opportunity to work with world renowned Chef Cristina Bowerman in Rome, Italy. He was able to spend time with the teams from both of Cristina’s restaurants, Michelin starred Glass Hostaria and her modern Italian space, Romeo Chef and Baker. In 2017 Daniel moved to Rider as Chef de Cuisine and in 2018 was promoted to Executive Chef.


Shakes or Floats
Jumbo Chicken Wings
DD's Famous 8oz FULBurger
Chicken or Tree Hugger (Veggie) Burgers
The Double D Proudly Presents
Shakes or Floats
The Double D is proud to serve you its homemade milk shakes, made the old fashioned way. Your choice of Chocolate, Strawberry, Vanilla, Banana, Pineapple, Pear, Coffee or the Elvis Shake (Chocolate, Peanut Butter & Chocolate)
Small $ 3.33 Large $ 4.20
These dinners come with fries or mashed potatoes. The Chicken Souvlaki dinner also comes with a Greek Salad and a Roll.
Hot Hamburger $ 9.49 2pcs Fish and Chips $ 9.49 Chicken Fingers $ 9.49 Chicken Souvlaki $ 10.75
Steaks are great, let's face it. Dan knows beef. And it's fresh everyday. All steak dinners include fries or mashed potatoes, Sautéed Mushroom, and a salad of your choice (either Garden, Greek or Caesar).
11oz NY Steak $ 17.95 12oz T-Bone Steak $ 18.95 4oz Lobster Tail $ 14.95
Jumbo Chicken Wings
Served with carrot and dip. Mild, Medium, or Hot.
10 Wings $ 9.95 20 Wings $ 18.95
TopDD's Famous 8oz FULBurger
Plain $ 4.79 Cheddar $ 5.39 Peameal & Cheddar $ 5.99 Greek $ 5.99 Mozzarella & Mushroom $ 5.99 The Elvis - Bacon, Peanut Butter and Fried Banana $ 5.99 The Big Cheese - Feta, Mozzerella, Cheddar and Blue Cheese with Garlic Dressing and Onions $ 6.99 The Big Kahuna - Pineapple Slice, Peameal Bacon, and Mozzarella. Served with Mayonnaise, Lettuce and Tomato $ 6.99 The Big Pig - 4 slices of bacon, 2 peameal, cheddar, mayo, lettuce, tomato $ 6.99 The Big Easy - Spicy marinated peppers, cajun spice, hot peppers, hot sauce $ 6.99 The Big Kevorkian - Fried onion, fried mushrooms, 2 slices fried bacon, deep fried pickle, garlic dressing, mayo. $ 6.99 The Big Shroom - Shitake, button and oyster mushrooms in teriyaki sauce and deep fried kale. $ 6.99 DOUBLE your Burger w/ an Extra 8oz Patty Add $ 3.25
TopTree Hugger (Veggie) Burgers
Plain $ 4.79 Cheddar $ 5.39 Peameal & Cheddar $ 5.99 Bacon & Cheddar $ 5.99 Greek $ 5.99 Mozzarella & Mushroom $ 5.99
4oz Pan Fried Lobster Tail $ 14.95 Extra 8oz Patty $ 3.25 Cheddar Cheese $ 0.95 Mozzarella $ 0.95 Feta Cheese $ 0.95 Tzatziki $ 0.95 Pineapple $ 0.95 Bacon or Peameal Bacon $ 0.95 1 Onion Ring $ 0.50 Marinated Peppers (Sweet or Spicy) $ 0.95 Mushrooms $ 0.95 Side Pickles $ 0.50 Side Hot Peppers $ 0.50 Fried Egg $ 0.95
Small Large Fries $ 3.09 $ 4.43 Mashed Potatoes $ 3.09 $ 4.43 Poutine $ 4.65 $ 6.65 Extra Cheese Curds $ 1.25 $ 2.50 Onion Rings $ 3.35 $ 4.87 Garden Salad $ 3.25 $ 4.99 Greek Salad $ 4.45 $ 6.45 Caesar Salad* $ 4.45 $ 6.45 Add Chicken To Any Salad $ 3.25 $ 3.25 Deep Fried Perogies
Served w/ Sour Cream and Fried Onions
Add Bacon - 7 Perogies $ 4.65 $ 5.65 - 14 Perogies $ 6.95 $ 8.95
*Our Caesar is made with our own dressing, bacon bits, and homemade croutons.
Steak Sandwich $ 6.65 Our Steak Sandwich is a 6oz N.Y. Steak marinated in oil and garlic, cut into strips and placed on a Kaiser. Rib Sandwich $ 6.65 Meat from our Beef Back Ribs with sautéed mushrooms & onions, mozzarella & tomato. The "Willis" $ 6.65 Grilled Chicken breast topped with bacon, mozzarella cheese, mushroom, mayo, lettuce and tomato. Cereal Killer Sandwich $ 6.65 Grilled Chicken Breast stuffed with Peameal Bacon and Cheddar, rolled in Corn Flakes then Deep Fried. Served with mayo, lettuce and tomato. The De Niro $ 6.65 Breaded chicken with marinated peppers, onions, balsamic vinegar, mozzarella and tomato Uber Amy Grilled Cheese $ 4.99 Cheddar cheese, mozzarella, feta, and cheese curds. Uber Kenny Grilled Cheese $ 5.99 Cheddar cheese, mozzarella, feta, cheese curds and bacon. B.O.B. (Breakfast on a Bun) $ 5.25 Bacon, Cheddar and Egg. Served with mayo, lettuce and tomato.
Club Sandwich $ 6.65 Grilled Chicken Breast $ 5.45 Peameal & Cheddar $ 5.45 Chicken Souvlaki $ 5.45 Gyros on a Pita $ 5.45
Chocolate Brownie Overload $ 5.30 A Large Brownie with 2 scoops of Chocolate Ice Cream, REAL Whipped Cream & Chocolate Syrup.
C.C.P. (Cookie Cow Pie) $ 5.30 Pan fried cookie dough with whipped cream and chocolate syrup Tasty Wang $ 5.30 Deep fried beer battered banana with 2 balls of ice cream, honey and whipped cream Chef's Salty Chocolate Balls $ 5.30 2 frozen, battered, deep fried chocolates covered in caramel sauce and rock salt Deep Fried Mars Bar $ 5.30 With ice cream and whipped cream.
TopThe Double D Proudly Presents:
Our specials for all of your incredibly excessive beef needs:
Bronto Ribs Dinner
2½ Lbs. Back Beef Ribs w/ French Fries or Mashed Potatoes
For Only $ 16.45
24oz Bulls Balls Burger
Served w/ Fries and a Pop
Only $ 15.25
The Coronary Burger Special
2 8oz Patties, 4 Slices of Bacon, 2 Slices of Cheddar and a Fried Egg on top. Served w/ Fries and Gravy, Can of Pop and Mayo as a garnish for sure!
Only $ 15.25
"Collosal Colon Clogger Combo"
24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs. Also comes with a large shake and a small poutine.
Only $ 24.45
10oz NY steak freshly ground into a hamburger patty, mixed with beer, shitake and oyster mushrooms, camembert and brie cheese and 4oz pan fried Lobster Tail drizzled with clarified butter. Comes with Hand-made fries and a large milk shake
Only $ 38.95
Recommended for Medicinal Cannabis Users (intended as humor only)
TopDangerous Dan's uses 100% Canola Oil.
All prices subject to change without notice. Taxes not included.


Food & Wine
As Chef proprietors, Anthony and Annalis Broad can guarantee your dining experience will be memorable. Fresh, local produce, expertly prepared and presented is bound to please. Our selection of share plates and platters that will suit a variety of dietary requirements and tastes. Tapas, starters, set lunches, a-la-carte selection and weekend specials or just coffee and dessert can be enjoyed at any time during the day.
Order your meal, then wander across to cellar door to taste and select a wine to compliment your food. Upper Reach Winery offers a variety of recognised and awarded wines using grapes from their vineyard.


We offer king salmon skinless-boneless 6 oz portions wild king (chinook) salmon is the richest and most succulent of all wild pacific salmon, with unequalled omega. Information on king salmon, alaska including parks, maps, attractions, travel tips, pictures and video. The king salmon, also known as the chinook salmon, is one of the most common and most popular fish in the pacific, with dozens of alaskan charters dedicated to. Seattle king salmon fishing, washington king salmon fishing with master king salmon fishing guide, gary krein. Alaska king salmon fishing fishing for the mighty king salmon, the largest of the five pacific salmon, in the nushagak, alagnak, naknek and other bristol bay rivers.
King salmon passenger service: penair offers scheduled passenger service seven (7) days of the week airport: king salmon airport (state owned) - 1 king salmon. Alaska king salmon fishing near anchorage , alaska with fisherman's choice charters. How do wild salmon species differ what are the nutritional and culinary differences between sockeye, king, pink, and keta salmon visit our “about wild salmon.
Interested in alaska king salmon fishing on the famous kenai river you've come to the right place alaska fish on charters has been alaska king salmon fishing on the. The best king salmon recipes on yummly | baked alaska king salmon with lemon and dill, maple glazed wild king salmon, grilled king salmon with plum sauce. Passagens aéreas baratas a king salmon compare de preços de passagens aéreas para king salmon e economize até 70% em seus voos na estados unidos.
The kasilof river on the kenai peninsula is a drift-only river, so the noise and wakes of powerboats is never a problem the only sounds you will hear is an. The chinook (oncorhynchus tshawytscha) salmon is the biggest, most popular and arguably the tastiest type of salmon also known as the king salmon, it. Alaskan king salmon by the pound - tanner's fish shipped fresh 100% wild and natural, caught in cook inlet, hand trimmed, flash frozen, flavor sealed. Leading producer of king salmon offering a vast range of fresh, frozen and smoked products from new zealand's leading brands regal, southern ocean and ōra king. The king salmon lodge, locally known as ksl, is open seasonally with nightly accommodations, multiple day packages, gourmet restaurant, world-class fishing, bear.
They are born in land-based hatcheries and transferred to sea pens or fresh water farms to grow out to harvest size most sea farming occurs in the marlborough sounds. Today’s and tonight’s king salmon, ak (99613) weather forecast, weather conditions and doppler radar from the weather channel and weathercom. Many lake michigan anglers are eagerly awaiting the return of fall king salmon here are some techniques for catching fall king salmon on the great lakes.
There are a lot of ways to fish for king salmon in alaska, or wherever they are found backtrolling plugs, dragging bait, drift fishing and working baits suspended. King salmon n see chinook salmon king salmon n (animals) another name for chinook salmon chinook′ salm′on n a large salmon, oncorhynchus tshawytscha, of. King salmon palo alto santa clara del mar san mateo san diego san jose palo alto 3160 el camino real (650) 493 8862 santa clara 3775 el camino.


It’s bad enough that the pressure is on as a woman to eat healthy, but the pressure to get our kids to eat healthy also is a pain in the you-know-what.
Though there are no guaranteed tricks to get your kids to eat well, and kids do tend to go through faces of being a “picky” eater, there are some things you can do to tilt the scale in your favour so to speak. More from NHS Heroes
And the facts speak for themselves, eating healthy will stabilize your child’s energy, put them in a better mood and help them concentrate better in school.
That’s enough to convince me!
10 Ways to Make Eating Healthy Easy for the Whole Family
Homemade rules. Eating out is expensive, high in sodium and often leads to dessert (you know, it’s a typical kids meal). Make your meals at home and you’re more likely to eat a healthier meal.
Option number one. Enough of you making 2, 3 or 4 meals to make sure your whole family has something they’ll eat on the table. Make one meal for everyone. If they don’t want to eat it, that’s fine – they won’t starve.
Eating with your eyes. We eat with our eyes first – so make it fun. Cut foods into fun shapes or arrange the food into fun pictures on the plate – find your inner kid.
Family affair. Get the whole family involved in making dinner for a fun family cook-off. You have no idea how good your hubby can cook until you challenge him to a competition!
Make it available. Keep healthy snacks on hand for when anyone in the family gets the urge to snack.
Sit down. Dinner time should be a sit down meal where the whole family gets together to chat because food brings people together. When you make meal time a regular family time the kids start to get excited and want to participate.
Find healthy alternatives. It’s not necessary to avoid the foods you love, just find healthier alternatives. Whether it’s making homemade mac & cheese instead of KD or making a healthy homemade pizza instead of ordering in.
Control Freak. Offering up “make it yourself” meals with healthy options helps everyone enjoy their meal but leaves you knowing it was still healthy. Options like tacos, salads, homemade pizzas, baked potatoes etc are great options.
Let it go. A stressful meal time will make even the healthiest eater want to sit down with a box of chocolates. Make an effort to have a positive and fun meal time … every time.
Be realistic. Kids go through phases where they eat lots or eat little and phases where the eat well or are picky eaters. Offer healthy options in a positive atmosphere and know that sometimes you’ll win and sometimes you’ll lose.
A fun snack that my kids love to help make and chow down on are homemade tortilla chips with salsamole. Try it for a fun afternoon snack with the family!


Chunky White Chocolate & Almond Oatmeal Cookies
Posted 21 September 2010 by JOY
FACT: I’ve never made white chocolate chip/chunk cookies until two weeks ago.
Don’t give me that look.
I do, I do love them! But. I’ve always bought them. There’s no logical explanation or acceptable excuse for such behavior. Let’s just leave the past behind, shall we?
I opened a new chapter in my life since the inception of these disappearing cookies in August. Come September, I baked 66 of these and they were rightfully distributed among a dozen people in less than 24 hours, reaching 2 countries and 4 cities.
Say Hello to the border-crossing sweet treats.
Mmm-mmm. nom-nom-nom. yummers!
These were part of the Dana Treats we enjoyed during our stay in Seattle. They are her husband’s favorite and it was clear to us why. They are chewy, munchy, and whatever delicious cliché adjective you can think of.
If you know what’s good for you, use the best white chocolate you can find. I used white Callebaut chunks. I don’t usually try to twist your arm to use a particular brand, but trust me when I say this: People notice the quality of the chocolate. Almost everyone commented on it. Yes, dear loved ones, only the best for you.
Simply put, these are damn good.
I, hereby, propose that — unless you abhor any of the ingredients — you should, oh you definitely SHOULD make these. Now.
I take photos of bitten cookies because I want to show you what you’ll be sinking your teeth into.
You can thank me later. Or not. Really, just enjoy it. That’s good enough for me. These cookies bring me joy like no other. I have to thank my friend Dana for sharing the recipe for these. Also check out my fellow Seattle crew Tracy’s step-by-step photos.
CHUNKY WHITE CHOCOLATE & ALMOND OATMEAL COOKIES
Makes 65 to 70 cookies
These are the most addictive white chocolate cookies I’ve ever encountered. They’re chewy, crunchy and chunky, a luscious combination of smooth chocolate, fine oatmeal, and chopped almonds. I suggest you use the best white chocolate you can find – it will be worth it, I promise.
This recipe was adapted from DanaTreat.com and is originally from Holly Bower’s With Love & Butter.
2 ½ cups quick oats (see Notes)
1 ½ cup whole, natural almonds
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup Demerara or Turbinado sugar (see Notes)
2 large eggs
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
2 cups white chocolate chunks
Preheat oven to 375°F with the rack at the top position. Line a cookie sheet with silicone baking mat for best baking results.
Grind the oats in a food processor fitted with a steel blade (if you use large flakes, pulse until a third of it is powdery) and transfer into a medium bowl. Chop the almonds in the same unwashed food processor until the biggest chunks are halves (some will be fine by the time the chopping ends).
Cream butter and sugars in a large bowl on medium speed using a hand or stand mixer fitted with paddle attachment. Add the eggs and vanilla, blend until smooth. Add oats, flour, baking powder, baking soda and salt, mix in low then medium speed until combined. Stir in the white chocolate chunks and almonds.
Assemble tablespoon-size mounds of dough, an inch apart, on the cookie sheet. Slightly flatten each with your palm. Bake for 4 minutes, rotate the pan, and bake for another 5 minutes until the edges touching the baking sheet turn the slightest hint of golden brown. The centers should be soft but not gooey or raw.
Cool completely on a wire rack and store in an airtight container.
Quick Oats: The original recipe called for 1-minute oats. Personally, I prefer 10-15 minute large flake oats for baking, which I tested with this recipe for 2 batches.
Brown Sugar: The original recipe indicated brown sugar. It’s a matter of preference which sugar you would like to use. Demerara/Turbinado/Sugar in the raw has been my favorite for use with chewy oatmeal cookies.


10 May – On the occasion of the 45th anniversary of the signing of the Agreement of Amity between China and Italy and the consequent mutual diplomatic recognition, the cultural exchange
“China-Italy, meeting at the table”
took place at the restaurant Platinum, in via Giuseppe Barile 27 in Rome.
The president of the World Association of Chinese Cuisine, Mr Dong Zhen Xiang (owner of the prestigious Da Dong restaurant chain and renowned author of “artistic” dishes, that resemble paintings) took part along with representatives of the Association he presides over.
Representatives of the homologous Italian Association of Chefs and of the Italian Association of Sommeliers were their Italian counterpart.
Diplomatic representatives of Italy and China were invited as well as other political and diplomatic representatives in Rome.


Good Afternoon and Happy Monday, everyone!
When it comes to breakfast and/or brunch, I try to keep things light and healthy so that I don’t feel weighed down for the rest of the day and can still keep busy and active without needing a nap, first. Needless to say, there’s a lot of fruits, nuts and grains involved- as well as the occasional egg or two.
However, sometimes it’s nice to give myself a “cheat day” and indulge in something sweet, sticky or covered in powdered sugar and syrup. With this past weekend marking my friend Stef’s birthday party AND Wrestlemania (I’ll get into those a little later on this week!)- there was a lot of snacking and late-night tasting going on- so I figured I may as well make my “Girls Day” Sunday brunch fun and whipped up this gigantic cinnamon bun to serve.
At 9 inches around, this cinnamon bun is served like a pie- cut into slices- and so, so worth doing some extra crunches for repentance during my next workout.
WHAT YOU’LL NEED:
- 5 ounces unsalted butter, melted, plus 1 tablespoon, softened
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- 1½ tablespoons ground cinnamon
- 2½ teaspoons pure vanilla extract, divided
- Three 8-ounce tubes crescent roll dough
- 1 large egg
- 1 cup confectioners’ sugar
- 3 tablespoons heavy cream, or more as needed
READY? HERE’S WHAT YOU DO:
- Preheat the oven to 350°F. Grease a 9-inch oven-safe skillet with the softened butter.
- In a medium bowl, mix together the melted butter, light brown sugar, flour, granulated sugar, cinnamon and 1 teaspoon of the vanilla to make a smooth paste.
- Open the tubes of crescent roll dough and unfurl the contents of each tube into one long, flat piece. Spread about 2 tablespoons of the filling evenly over the entire surface of each piece and then cut in half lengthwise to create two long strips. (You should end up with six strips total.)
- Roll one strip into a tight spiral and place it in the center of the prepared skillet. Wrap the remaining pieces of dough around the spiral, working outward, until you’ve used all the dough.
- In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash evenly over the cinnamon roll and then transfer to the oven to bake until golden brown, 35 to 40 minutes. Let cool for 15 minutes.
- In a medium bowl, whisk together the confectioners’ sugar, heavy cream and remaining 1½ teaspoons vanilla until the mixture reaches a smooth, spreadable consistency. Add more cream if needed.
- Ice the cinnamon roll with the glaze and let set for 5 minutes
I brought some of the leftover slices into work this morning to share with my co-workers who also had a severe case of Monday blues- and it cheered them right up! This is perfect to share, or- if you’re feeling particularly gluttonous (we all do every now and then)– to eat in sections all on your own.
But I am off and hitting the ground running. I took a half day today at work for a couple of appointments- but it’s sunny and cool out- so maybe I’ll take the scenic route to get where I’m going and enjoy the freedom from my office!
– Ashley –