What’s better than a thick chewy bakery style cookie? NOTHING!! Cranberry Almond Bakery Cookies …..oh yeah!!!
I have mentioned before that I used to manage a bakery. Said bakery was in a grocery store, so volume was king. It would have been impossible to make all of the choices from scratch. So, we did what I fondly called fake and bake.
If you can decorate it or add a little something to the flavor it’s a win! Cookies for us came in the form of frozen pucks. All you had to do was put them on a cookie sheet and bake them. They were surprisingly good.
But alas, they were not homemade 🙁 These days I do not need to produce in bulk, so creativity and made from scratch are the order of the day.
I love cookies…….sigh! I love cranberries…..sigh! I love almonds……sigh! All three together…….Woot!!
I wanted to make an extra special, bakery style cookie. Big, chewy, and full of flavor.
Butter, almond butter, and sugar creamed together. I used almond butter instead of all butter, I was hoping for that extra almond taste. It worked. Plus, I think the almond butter gave the cookie a better texture, but maybe it was just me.
Anyway, if I was using almond butter I needed almonds. I used sliced, but you can use slivered and get the same results.
Nothing to me is worse than biting into a cookie thinking that the little flecks of dark are chocolate chips, only to find out that they are raisins.
If you like raisins no problem, but of all the food in the world raisins are the one thing I can say I truly don’t like. But, I will eat dried cranberries until the cows come home. And they are really pretty.
When making cookies I always use an ice cream scoop to portion out the cookies. You can be sure the cookies are all uniform in size. That way no fighting over who gets the biggest cookie.
I have also discovered that chilling the dough is really the best for perfect cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. So, chill that dough even if its only for 30 minutes. I chilled mine a few hours.
Top your portioned cookies with some extra cranberries, almonds and a sprinkle of turbinado sugar. I have sung the praises of turbinado sugar before. It adds a nice sugary crunch.
You can store these cookie in an air tight container for 3-4 days or freeze them to use later.
For a nice big, chewy, bakery style cookie try my Cranberry Almond Bakery Cookies.Print
- 1/2 cup butter, room temperature
- 3/4 cup almond butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 2/3 cup dried cranberries
- 1 cup sliced almonds
- Dried cranberries, sliced almonds and turbinado sugar for garnish, if desired
- Cream butter, almond butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes.
- Add egg, vanilla, almond extract, milk, baking soda, and salt and mix until well combined.
- Add flour and mix until dough just comes together. Stir dried cranberries and sliced almonds.
- Using an ice cream scoop (your choice of size) scoop cookie dough onto baking sheets lined with parchment paper.
- Press each scoop down slightly and top with dried cranberries, almonds and a sprinkle of turbinado sugar if desired.
- Place cookie sheet in the refrigerator and chill the dough 2- 4 hours.
- Preheat oven to 350 degrees. Bake 11-14 minutes. I baked mine a little longer as they were fairly thick. Cool about 5 minutes and then remove from cookie sheets.
- Store in an airtight container. They may also be frozen.
Number of cookies depends on the size of scoop you use.


Salute Ristorante at the Beach
Salute Ristorante at the Beach Review
Sister restaurant to Blue Heaven, this colorful establishment sits on Higgs Beach, giving it one of the island's best lunch views—and a bit of sand and salt spray on a windy day. The intriguing menu is Italian with a Caribbean flair and will not disappoint. For dinner, popular dishes include linguine with mussels, lasagna, and white bean soup. At lunch the gazpacho refreshes with great flavor and texture, and the calamari marinara, antipasti sandwich, and yellowtail sandwich will having you singing, amore.
View deals in The Florida Keys for vacation packages, hotels, airfare, and more from our partners!More


Sommelier and best-selling author Vanessa Price of Maverick's Montauk restaurant in Montauk, New York is stopping by the TODAY kitchen to shake up some refreshing summer cocktails just in time for Memorial Day weekend. She shows us how to mix a cool cucumber gin rickey, a frothy lemon and poppy sipper and a spicy margarita.
The gin rickey is one of the few classic cocktails that has a clear-cut and well-documented origin story. The invention of this refreshing highball is as refreshingly clear as it is to drink: It was named after Joe Rickey, a Democratic lobbyist in 1883. Preferring drinks that weren't sweet, Rickey liked to combine bourbon and carbonated water. One day, he asked a bartender at the famous Shoomaker's bar in Washington, D.C. to add some lime to his preferred highball — and the bourbon rickey was born. The tart, dry drink is balanced considering its lack of sugar, and is a welcome refresher on a summer day. The rickey took off, and soon, people were customizing the drink, with the gin rickey eventually becoming the most popular of them all. This riff adds cucumber juice to make for a verdant, refreshing drink on a hot summer day.
The cocktail is a fresh take on how to enjoy brown spirits even in the warmer summer months if that's your jam. Plus, by using aquafaba instead of egg whites, the cocktail remains vegan-friendly! While egg whites are the classic cocktail ingredient to make a foamy drink, many folks don't love the idea of raw egg in their drinks. And for vegans or people with egg allergies, cocktails containing egg whites are off-limits. For this reason, a number of mixologists have begun incorporating aquafaba — the liquid from cooked beans (usually chickpeas) — in cocktails instead of egg white. The plant starches and proteins in the chickpea brine can be whisked or shaken up to create a frothy, foamy texture.
The classic margarita is one of the ubiquitous cocktails in the world. Despite having no clear provenance, it has charmed drinkers since its introduction into popular culture. It's practically warm weather party mandated! And nothing proves its dominance more than the countless variations the Margarita has spawned. The spicy margarita is the variation that has taken hold and never let go. The perfectly balanced blend of sweet, sour and earthy flavors makes for a crowd-pleaser the world over.
If you like those bright, boozy, summery sips, you should also try these:


Good variety of breakfast items, locals restaurant. Competent staff. Acai bowl, pancakes, eggs, something for everyone.
1 - 10 of 43 reviews
Nice patio to enjoy beautiful San Clemente. We had a couple of wraps (turkey & a veggie) that are large, and enough to split. With a snapple about $22.00. We also saw some very nice croissants come out of the kitchen, next time we will...More
I've been a customer for over 25 years and stop by 2-3 times a week for breakfast or lunch. Always good food and service - breakfast wraps, oatmeal, salads, sandwiches and soups. Coffee specials, beer & wine and other drinks. Perhaps the best feature is...More
This cafe has the best area to meet friends in their patio. You can meet with people and just have a cup of coffee.
My husband and I stopped here for a quick brunch, mostly because it was such a beautiful day and their patio is just so inviting! Great for people watching. I just love dining outdoors when the weather is perfect. You order at the counter and...More
Enjoyed a Saturday morning breakfast with beautiful sunshine and great food. The outdoor patio with water fountain is very relaxing as you enjoy your breakfast. Definitely try the Waffle Ramma and/or the Croissant Melt... they are excellent.!! They offer many healthy food choices with a...More
I loved the setting of this place. Great people watching, nice breeze, etc. The service was great. I got eggs and bacon and the eggs were fluffy but tasted like water. The bacon was all burned together. My hubby got a bagel sausage sandwich and...More


0480 - Corrected During Inspection Bulk food container noted not label. Label the bulk food container with correct name.
0570 - Corrected During InspectionRepeat The wiping cloths noted not stored in sanaitzer solution. Store the wiping cloths in sanitizer solution between the uses.
1780 - Corrected During InspectionCritical Repeat The four eyes burner stove and the ice machine noted not clean inside. Clean inside the stove and the ice machine.
1800 - Corrected During Inspection The outer surfaces of the equipment noted not clean. Clean the outer surfaces of the equipment.
The owner was aware of the employees health policy.
May 01, 2009 (Routine)
0570 - Corrected During InspectionRepeat Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1770 A - Corrected During InspectionCritical The slicer noted not properly clean the day before/ Clean the slicer after uses to prevent cross contamination.
1780 - Corrected During InspectionCritical The ice machine and the can opener not clean. Clean the can opener and also in the ice machine.
The manager in charge was aware of the employees health policy.
July 09, 2008 (Routine)
0470 - Critical Repeat Unwrapped or uncovered food in the coolers. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
0550 - Dispensing utensils improperly stored between uses. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
1570 - Unused or non-functioning equipment not removed from the premises. Remove any unused or non-functioning equipment from the premises.
March 27, 2008 (Routine)
0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
0470 - Critical Unwrapped or uncovered food in coolers. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 - Food stored in a location where it is subject to splash, dust or other contamination. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
0610 - Food stored on the floor or food stored less than 6" above the floor. Elevate food storage onto approved shelving with minimum 6" legs or casters.
0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1570 - Broken bulk food container lid. Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
1800 - Hood system filters noted in need of cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2310 - Critical The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.


- How much profit does a rabbit farmer make?
- Are meat rabbits profitable?
- How much do you sell rabbits for?
- What is the most profitable animal to breed?
- Is there a market for meat rabbits?
- Is rabbit farming a good business?
- Why is rabbit meat so expensive?
- How much can you sell meat rabbits for?
- What is rabbit meat called?
- How long does it take to raise a rabbit for meat?
- What is the most expensive rabbit breed?
- Is it easy to breed rabbits?
The thought may have even occurred to you that you can make a lot of money raising rabbits.
Rabbits have the potential to be one of the more profitable species to raise.
They often give birth to large litters, and offspring grow fast and reach either market or breeding weight more quickly than any other species.
How much profit does a rabbit farmer make?
|First year (in Rs)||Third year (in Rs)|
|Total income / year||1,64,352||1,64,352|
|Net profit in Rabbit Farming Project||Rs 1,34,007||Rs 1,39,005|
2 more rows
Are meat rabbits profitable?
Raising rabbits for meat and fur is a good way to make money but only if you do it on a large scale, and it should be done as supplementary income only. The initial costs in setting-up is small, rabbits breed quickly and frequently, they have large litters and grow to a good marketable size in a very short time.
How much do you sell rabbits for?
You will find a backyard breeder selling bunnies for $10. Drive into town, and you will find a pet shop selling bunnies of the same size, age, and color for up to $200. Most pet store prices seem to be between $40 and $70. If you buy a pet quality rabbit from a show breeder, you should expect to pay from $15 to $50.
What is the most profitable animal to breed?
What is the most profitable animal to breed? Larger animals usually bring in a higher profit. If you have the land, then horses, cattle: beef and dairy, goats, sheep, pigs, and chickens are the most profitable animals.
Is there a market for meat rabbits?
According to Falck, the local retail market for rabbit meat is still immature and rabbit products are not widely available in large supermarket chain stores.
Is rabbit farming a good business?
So, raising rabbits is really enjoyable and profitable business. This business does not require much capital as well space as like other cattle farming. And, within a short period, you can achieve great profit with this.
Why is rabbit meat so expensive?
Per pound, rabbit is more expensive to raise than chicken. If you must eat meat, farmed fish and chickens are cheaper and just as eco friendly. Rabbit meat doesn’t transport as well as beef. There’s not much demand, possibly because rabbits are cute and people are superficial about their food animals.
How much can you sell meat rabbits for?
If you’re able to process your rabbit meat on-site, you can expect to get $5 to $7 per pound, depending on quality. However, as a small operation, you’ll likely struggle to find butchers or independent meat markets willing to purchase small batches.
What is rabbit meat called?
Unlike beef, pork or venison, rabbit meat does not have a special name, it is simply called, “rabbit meat.” Despite it being a rarity on many North American menus, it is a very popular dish across different parts of the world. The USDA says that rabbit is the most nutritious meat known to mankind.
How long does it take to raise a rabbit for meat?
about seven weeks
What is the most expensive rabbit breed?
Holland Lop Buck
Is it easy to breed rabbits?
Age for Breeding:
There is a reason for the expression, “breeds like a rabbit!” Rabbits are notoriously fertile from a young age, and easy to breed. Their young grow quickly, and the mothers and young do not require a lot of human intervention, for the most part.


A crepe recipe a friend gave me with healthier ingredients. Dress crepes as you wish. I'm a huge fan of FF plain yogurt with jam or nutella with bananas.
- Mix dry ingredients in large bowl.
- Stir in wet ingredients and mix until smooth.
- Preheat pan on med. heat on stove.
- For each crepe, lightly spray pan and pour 1/4 cup of batter into pan. Rotate pan so that crepe is thin and even and flip once crepe is golden brown, depending on your preference. When other side is also golden brown, your crepe is done.


Fighting the lure of sugar, salt, and fat
Mindless No More
You can avoid overeating by following these tips from food scientist Brian Wansink, PhD, author of the book Mindless Eating: Why We Eat More Than We Think.
Organize your kitchen: You're three times as likely to eat the first thing you see as the fifth thing you see, so put your most healthful food where you'll notice it first.
Serve yourself: You'll eat less food when you dish up smaller amounts instead of eating from a package.
Pick a smaller plate: Pick a 10-inch plate instead of the typical 12-incher, and you'll eat 22 percent less food, says Wansink.
Use long, thin glasses:
Forget squat juice glasses. We pour more when our cups are short and fat. To drink fewer calories, use tall, thin ones.
Turn off the TV: Eating a meal in front of the tube is the epitome of mindless eating.
Scout out the buffet: More thin people than overweight people survey a buffet before digging in, a study showed. Planning what you want to eat can help you eat less and pick more nutritious items.
Leave evidence: Clearing your plate at a buffet or cocktail party makes it easy to forget how much you ate. In a study, restaurantgoers ate more buffalo wings when the bones were cleared than when they were stacked on a dirty dish.
Pay attention: When dining with one other person, you'll eat about 35 percent more than you'll eat by yourself. Eat with seven people present, and you'll eat about 90 percent more than usual. "It's largely because you're paying less attention to what you eat and you're eating for longer," says Wansink.
Brian Wansink, PhD, knows that food fools most of the people, most of the time. Take a study he conducted at a Chicago movie theater. Unsuspecting moviegoers—most full from lunch and expecting a matinee, not a snack—were surprised to receive a free medium or jumbo bucket of popcorn when they arrived for the flick. They munched on the popcorn during the show, but what they didn't know was that Wansink and his graduate students had filled the buckets with five-day-old popcorn. The stale snack was measured before and after the moviegoers chowed down, and then Wansink got to work.
It turns out that people given the jumbo tubs of popcorn ate 50 percent more than those who received medium containers, even though none of the participants entered the theater hungry and the popcorn was well past its prime. The findings, like everything else Wansink researches in his food lab at Cornell University, help explain something scientists studying the burgeoning obesity epidemic and type 2 diabetes have wondered about for years: Why, in the name of all that is Hostess, do we eat what we eat?
It's Chemistry, Baby
There's always a reason for our overeating, and usually it has something to do with our environment, our habits, or food chemistry—the science of creating addictive food that'll have people coming back for more. Even those without a background in food science can figure out which types of foods people find most appealing. Just look around you. Fried chicken, cheeseburgers, and pizza are all high in fat. Most are high in salt, as are potato chips, bacon, and french fries. Sugar completes the trifecta, and it's found in everything from the baked goods we so love to our coffee drinks and supposedly healthful breakfast foods. "That's the trio: fat, salt, and sweet," says Marcia Pelchat, PhD, a food scientist at the Monell Chemical Senses Center who studies why people crave the foods they do. "Over 90 percent of the foods that people report craving are high in fat. They could be fat and salt, fat and sweet. They could be high in protein, but fat is right there."
Consider a Snickers bar: chocolate (fat and sugar) with peanuts (salt), nougat (sugar), and caramel (fat and sugar). The combination of tastes makes it nearly impossible to stop at one bite. "If food tastes really good, it sort of makes us want to eat more," says Pelchat. "So if we're eating something high in fat and sugar and salt, that will stimulate, at least for a while, our desire to eat."
David Kessler, MD, former commissioner of the Food and Drug Administration, explains this idea in his book The End of Overeating: Taking Control of the Insatiable American Appetite when he notes his inability to eat just one M&M. The food industry, he says, is all too familiar with the trio of tastes, engineering foods with just the right amount of fat, sugar, and salt to make people chow down, again and again. It's the idea behind the old Lay's potato chip slogan "Betcha can't eat just one" and Pringles chips' "Once you pop, you can't stop."
According to Gail Vance Civille, president of Sensory Spectrum, a company that researches the taste, smell, look, and feel of food and advises companies on what consumers like to eat, the onus isn't just on the food industry. "It's more of a collusion between the consumers and the food companies," she says. That is, manufacturers produce the foods consumers eat (and buy) most often.
Partly to blame is our brain chemistry. "The body responds to [foods high in fat, sugar, and salt] by producing sort of a high, if you will, with the stimulation of portions of the brain," says Vance Civille. "What happens is the body then continues to seek out that hit and continues to sort of crave the types of foods and food sensory impressions that make you happy." The scenario is similar to drug addiction, with one major difference: Quitting cold turkey's not an option. We need to eat to live.
A Force of Habit
Food chemistry goes hand-in-hand with experience. "People crave comfort food in moments of distress," Vance Civille says. "What causes it is that there was a point in my life where I felt safe and secure with this food around me, and therefore when I have a stressful situation I'm going to crave this food because it makes me feel better."
This is similar to food habits, which Pelchat says also feed cravings. Eat the same breakfast day after day, and the one day you eat something different, you might crave your regular breakfast. That's a good thing if you're eating a healthy meal of oatmeal or a veggie omelet. But if you make a regular habit of having, say, a doughnut with your morning coffee, the routine could be just as much behind your craving as the pastry's fat, salt, and sugar content.
Taking it a step further, Pelchat says economics may get the whole ball rolling: Foods high in fat, salt, and sugar are typically cheap, which makes people more likely to habitually eat them, which in turn drives cravings.
Blame Your Environment
Eating should be an easy process. The stomach releases a hormone called ghrelin that signals to the brain it's time to eat. Another hormone, this one called leptin, tells the brain to stop eating when you're satisfied. Simple, right?
Well, not quite. "As long as you only eat when you're hungry, you shouldn't get fat," says Pelchat. "But the problem is that we eat in response to cues in the environment." Anyone who has ever scarfed down a big piece of pie after a large meal knows that hunger and fullness aren't always all that's involved in eating. Too often, we decide when to eat, what to eat, and how much to eat based on external food cues.
"People make over 250 decisions about food a day. It's not just whether you have a soup or salad. It's how much salad, what dressing, a little bit or a lot, whether you're going to finish your salad or not," says Wansink, whose book Mindless Eating: Why We Eat More Than We Think explores how outside factors influence these decisions. "We end up being influenced by the things around us in ways that we're not aware of. It may be the size of the plate [or] the lighting. It could be what the person's doing next to us."
Proximity: Consider Wansink's movie theater popcorn experiment. Though most participants had just eaten lunch, they ate the popcorn anyway. "When things are in front of us, it matters less how much we like it than what the cue is," Wansink says. "These cues are hugely powerful. They're more powerful than the taste of the food and the taste of the popcorn." That's why participants kept eating stale popcorn.
We'll even eat more food when it's right in front of us than if it's 3 feet away. (Wansink studied this, too, and found participants ate more candy from a dish on their desks than from a desk just a step away.) Scientists find we'll eat more candies when they're unwrapped in a jar—think M&Ms—than wrapped—such as Hershey's Kisses.
Container Size: At the movie theater, instead of stopping when they were full, most eaters gauged satisfaction based on the size of their popcorn tub. "The size of that bucket has a huge impact on us," Wansink says. "The size of a bucket or bowl suggests to us what we think the consumption norm is." It's why we eat more when served on large dishes than appetizer-sized ones.
A Clean Plate: In another study, Wansink and colleagues rigged a bottomless soup bowl and monitored how much participants ate compared with those who ate out of a normal bowl. Even though they ate 73 percent more than people whose soup bowls didn't automatically refill, participants who received the bottomless bowl didn't think they consumed more. That's because both groups gauged fullness based on an empty bowl—not on how satisfied they were.
Time of Day: Even the clock plays a role in whether or not we eat, especially for those who are overweight or obese. "It's been known for years that overweight people may be more responsive to these environmental cues for eating than normal-weight people," says Pelchat. She describes a study in which the eating habits of normal-weight and overweight people were studied as the researchers changed the clock. When overweight people (incorrectly) believed it was close to dinnertime, they ate more than when they thought it was afternoon. The normal-weight people, on the other hand, didn't change their eating habits based on the time.
You can't just stop eating. But cutting back on those highly palatable—yet really bad-for-you—foods will do your body good. In fact, Pelchat says, taste can change. "If you give up sugar or greatly reduce the amount in your food, after about a month your most preferred level of sweetness will go way down," she says.
In a study at Monell, researchers put hospital patients on a low-salt diet, with half of the group able to shake salt on their food. The scientists found at the end of the study that those who had gone without added salt tolerated a lower level of sodium in their food than they had at the start. The other group's taste preference didn't change.
Getting to the point of literally changing your taste requires persistence. "The cravings are highest in the first week or two, and then they tend to decrease," says Pelchat. "You just have to stick it out if you're committed to making that change."
Of course, you don't have to completely give up fat, sugar, and salt. In fact, abstaining from such pleasures might even make the process harder because we tend to crave forbidden foods. "You can at least weaken some habits and cravings just by sticking to a new diet," says Pelchat. Instead of cutting, try replacing. "You can never really get rid of a chocolate craving or a craving for french fries, but if you start eating fruits and vegetables and grilled fish and things like that, you'll miss [those healthy foods] when they're not there."
Dealing with environmental cues is another issue in itself. The solution to what Wansink calls mindless eating—scarfing down food on autopilot—usually isn't mindful eating, he says. "The solution for most people is to change our environment so that we can mindlessly eat less rather than mindlessly overeat," he says. That may include using smaller plates, moving the candy jar off your desk, or asking for half your restaurant meal boxed up before it arrives at your table. (For more tips, see "Mindless No More," right.)
How do we change the role food chemistry and psychology play in what we eat? "That's a tall order," says Vance Civille, "but I think it's a very legitimate way to think about solving some of the issues with [type 2] diabetes. I really think that part of the solution to this is teaching children how to eat and teaching parents how to cook and relish food as . . . something that is part of the culture of our families."


What People Eat in the Sea?
Sea salt is a natural salt created by the evaporation process of seawater. It's used for many purposes, especially in cooking, cosmetics and preserving food. It's also called black kosher salt, sunflower salt, or organic salt. Sea salt has been used since prehistoric times as a preservative for fish and shellfish. Today it is still being widely used to preserve foods and cosmetics.
Sea salt is often used to preserve meats. Sea salt contains no taste or odor. Sea salt used for cooking can be purchased at local food stores. Sea salt can also be purchased online. It may not taste like salt but it's still a good way to preserve food without the use of additives. The main benefit of sea salt over other preservatives is that it can retain its color and flavor even when exposed to light.
Sea salt can also be used as an herb that's been known to prevent the development of tumors and cancerous cells. Sea salt contains sodium, potassium, calcium, magnesium, and bicarbonate and many of these elements are important in our bodies.
Salt is also used for treating burns and cuts. It can be applied to the affected area to reduce pain and swelling. Salt can be used as an antiseptic on cuts, scrapes, and bruises as well. Many people use sea salt in place of bandages because it soothes itching and redness.
Sea salt can also be used in making soap. Sea salt soap can be applied to the skin after a shower to remove excess oil from the skin. It can be also used in the home to clean up spills and stains that occur on a daily basis. Sea salt soaps have also been shown to remove more dirt than other liquid soaps and are considered to be gentle on sensitive skin.
Many companies offer kosher salt soaps that are designed to be used on hair and skin. They come in scents and flavors that match your favorite food items. They can also be used as hair care products or for use after a bath.
Sea salt's popularity has also increased. More companies are using sea salt in making deodorants, shampoos, and lotions. Sea salt soaps are known to give your skin a fresh scent and keep it smelling fresh and clean. In addition, they're used in many skin care products such as sunscreens and makeup removers.
Sea salt isn't only popular in the food industry, it can also be used in making seafood. Most people who have seafood know the importance of eating fresh seafood. Salt is a natural preservative that helps preserve the food and prevents spoilage.
Salt is also used in making seafood for those with allergies to fish, shellfish, and poultry. Seafood may be a source of vitamin E and essential omega-3 fatty acids but sea food also contains other nutrients that help make the food better tasting and more flavorful. Many people with sensitivities to grains, nuts, wheat, and dairy will find that sea food makes their allergies go away.
Sea food is sometimes used as a base for soups and stews. Other times it is used to season different meats or vegetables. Sea food is used as a marinade for meats as well. Most cooking and baking products that use sea salt as an ingredient use sea salt.
The sea salt making process itself can be expensive. Many people have turned to make their own sea salt at home with the help of salt-making equipment.
One way to save money is to make salt from scratch at home rather than buy it. There are kits for both homemade and commercially prepared sea salt available on the market today. Salt making kits have everything you need to make sea salt at home.


Magic Bars are the perfect combination of chocolate, coconut, nuts and butterscotch to make this the best gooey, sweet treat of the holiday season.
Magic Bars are the one sweet item that brings forth Christmas in my mind no matter what the time of year. I do not remember specific traditional Christmas cookies being made in my childhood but you better believe I remember Magic Bars. Also known as Hello Dolly Bars, these delicious, sweet, crunchy, clean out your chocolate chip drawer, compilation of nutty, chocolately goodness is how I know that Christmas is on its way. Forget the fat guy in the red suit and the decorations in the stores (the decoration show up in the stores in July now, anyways so that will throw the train completely off track)… it’s Magic Bars. There is absolutely nothing wrong with any part of these ‘cookies?’ and there is quite simply nothing easier to make when it comes to holiday treats.
In my house, I could make 14 different kinds of cookies, fudge and baklava and Big Scary Mike would survey his sugar kingdom with happiness that could only come from having 14 different cookies at his disposal and the first thing he would ask would be ‘Where are the Magic Bars’?
Yup, they are THAT good.
Now, this recipe is a traditional seasonal treat so I obviously IN NO WAY made this up myself. The recipe my family has used for years is the Eagle Magic Cookie Bar recipe (click on the link and it will take you right to it). But I do tweak the ingredients, a bit. I prefer specifically walnuts on mine and butterscotch chips and a little more of this and that on my Magic Bars, but that’s just ME. The recipe in this post reflects my changes but definitely checkout the original too.
If you have never had Magic Bars before, please consider giving them a try this holiday. They are sweet and crunchy and absolutely delicious…. and they just might save you from having to make 14 different types of cookies this year.
Happiness and blessings!
- 1 stick butter , melted
- 1 cup graham cracker crumbs
- 1 1/2 cup coconut flakes
- 1 1/3 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 1/2 cup chopped walnuts
- 1 15 oz can of condensed milk
- Start lining a 13 x 9 pan with parchment paper and preheating your oven to 350 degrees.
- In a small bowl, combine the melted butter and graham cracker crumbs until well mixed and then press into the bottom of your pan.
- Pour the condensed milk on top of the crust and lightly smooth to create an even layer.
- Sprinkle the coconut flakes, chocolate chips, butterscotch chips and nuts (yes, in that order) evenly in layers over the crust and press down the ingredients lightly with the back of a fork or a spoon or your hand.
- Bake in the oven for 25 minutes or until the top is golden brown.
- Remove from the oven and let cool completely before pulling up on the parchment paper and removing the Magic Bars from the pan.
- Cut into squares and store in an airtight container.


We are a chicken kind-of-family all.the.way. Maybe it’s because chicken is one of the cheapest meats, or maybe it’s because we just genuinely like it. We eat it about 60% of the time – the other 40% of the time we eat beans and eggs and small amounts of pork, beef, and fish. We eat chicken drumsticks at least once a week, and I try to make a whole chicken every two weeks.
I’ve seen other bloggers share how they make 4-5 meals from one chicken, and I really didn’t think it was possible. Whenever we make a whole chicken or buy a rotisserie chicken, it seems like we eat it in a snap. So I set out to find the truth: Can you really get 4 or 5 meals from one whole chicken?
Can You? Huh? Huh?
Guess what? It’s true! You really can get 4 or 5 meals from one whole chicken. I’d like to share with you below how we get 9 meals from 2 whole chickens! When you can get more out of your meat, you can significantly lower your grocery budget.
Before you try this at home, you’ll want to keep in mind the following points:
The Size of the Chicken Makes a Huge Difference
When I buy a whole chicken from the store, it is around 5-6 pounds. You might come across 3 or 4 pound chickens where you shop, so just be aware that you probably won’t get as many meals from a small chicken.
The Number of People in Your Family Matters
You can use this tutorial for a family of up to four people. Any more than that, and you’ll probably get fewer meals out of your chicken. If you’re only cooking for two, you can probably get one or two more meals out of each chicken.
The Way You Eat Chicken Is Probably Different than How We Eat It
Some of the suggested recipes in this tutorial might not be what you want to eat. I am giving you examples of how we get the most use out of our chicken. You will probably want to come up with your own ideas when you try it.
Disclosure: This post contains affiliate links (I’ve put a * by any link that is an affiliate link). If you click on one of these links and you make a purchase, I will receive a small commission from your purchase. Thank you for supporting Humble in a Heartbeat!
Step-by-Step Instructions for Getting 9 Meals from Two Whole Chickens
Ok, so I thought I’d offer a nice step-by-step tutorial to help you get the most out of your whole chickens. Since starting this experiment, I have frequently bought two chickens together from Costco once or twice a month. The chickens cost $0.99 per pound and they each weigh a little more than 5 pounds. So we end up paying less than $11 for two chickens. $11?! For 9 meals?! That’s just $1.22 per meal!
Let’s get chicken making!
Basic ingredients needed:
2 whole chickens (5-6 pounds each)
As soon as you get home with your two chickens, get a brine ready for the first chicken. Brine it overnight. Here is my simple brine recipe.
Get the second chicken ready once the first one is in the fridge. Cut it into 8 pieces. Never done that before? Watch this simple tutorial.
Step 3: Use the 8 pieces to make at least 4 meals.
Meal 1: You can make dinner on this first night with the wings and drumsticks (and thighs if you wish).
Meal 2: Use the chicken breast for a meal the next day or you can slice the breasts thin, cook them, and use them for sandwiches for the next 2 or 3 days.
Meal 3: Once the chicken and carcass in the slow cooker is done, take all the meat off the bone and put the carcass back in the slow cooker. Add more bones (you’ll have some from dinner), vegetables, water, and some salt to make stock. Cover the slow cooker with a lid and turn on low for 10 hours. In case you want more direction with your chicken stock, here’s a tutorial that can help. The chicken stock will then be used for soup in the next few days or you can put it in the freezer for later use.
Meal 4: With the meat you took off the carcass, use it for a meal in the next couple days. It’s not a whole lot, but if you eat it with plenty of veggies, it can be enough. Also, if you did not use the thighs for dinner on the first night, you can use them for another meal later.
Step 4: Roast the first chicken and get 5 meals out of it.
The next day, after the first chicken has been in the brine for a good 12-20 hours, get it ready to roast.
Roast it according to the weight of your chicken and the directions in my post for Better Than Rotisserie Roast Chicken.
Meals 6-8: After you eat, shred and/or cube the rest of the chicken that you can take off the carcass. I always get between 3 1/2 to 4 1/2 cups and that can translate into 3+ more meals.
Meal 9: Use the carcass and bones from dinner to make more chicken stock. Use the chicken stock to make soup.
Step 5: Put any leftovers in the freezer.
Be sure to freeze any stock, bones, or meat that you did not use within 2-3 days.
Meals to Make Using the Chicken
These are meals that we have made using our whole chickens. Remember that your family may like something else, so these are just ideas.
- One Pot Chicken and Potatoes from Let the Baking Begin Blog
- Arroz con pollo from Simply Recipes
- Estofado de pollo
- Chicken on the grill
Sides for the Roasted Chicken:
- Tomato & cucumber salad
- Tomato Onion Salad
- Mashed potatoes and gravy
- Oven Fries
- Green salad with basic vinaigrette
- French bread
- Chicken Fajitas
- Creamy Philly Pesto Chicken from Allrecipes
- Chicken sandwiches
- Chicken milanesas
- Chicken Enchiladas from Annie’s Eats
- Chicken Alfredo from The Pioneer Woman
- Everything But the Kitchen Sink Quesadillas
- Hawaiian Haystacks from Lil’ Luna
- Chicken Tetrazzini from Balancing Beauty and Bedlam
- Sprinkle on a green salad for some protein
- Buffalo chicken pizza
Meals using chicken stock:
- Split Pea Soup (or any other soup!)
- Chicken Noodle Soup (use shredded chicken too)
There are so many more possibilities for these chickens! Come up with some meals of your own and try making 9 meals from 2 chickens in your home. When you make a plan for your chicken before you eat it, you can do a lot with it. I hope this tutorial helps you out and that you can find plenty of uses for all your chicken.
What do you like to make with chicken?
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7 large egg yolks
1 cup sugar
3 cups heavy cream
2 tablespoons orange liqueur (i.e Grand Marnier)
1 teaspoon vanilla extract
4 tablespoons packed brown sugar
2 quarts hot water
Preheat the oven to 350 degrees F (176 degrees Celsius).
In a medium bowl, whisk together the egg yolks and sugar until well blended and eggs start to lighten in color.
Place the cream into a medium saucepan set over medium-high and bring to a boil. Remove from the heat, and set aside for 10 minutes. Add the cream a little at a time into the egg mixture, stirring continually. Add the vanilla extract and orange liqueur.
Pour the egg and cream liquid mixture evenly into 6 ramekins. Place the ramekins in a large cake or roasting pan. Pour the hot water in the pan so that it comes halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, about 40 minutes. Remove the ramekins from the pan, and refrigerate for at least 2 hours.
Remove from the refrigerator and sprinkle the tops with the brown sugar (divided amongst the 6 ramekins). Sprinkle evenly on the top. Using a torch, or the broiler, melt the sugar to form a crispy top. (About 2 minutes in the broiler). Allow the creme brulee to sit for a few minutes before serving.


Warm water should be fine - it helps to dissolve any fine particulate matter in the meringue powder or powdered sugar faster. The likely reason the icing separated so fast is because it was too loose to start, and/or had fewer stabilizers (cornstarch, gums, cream of tartar, etc.) in one or more of its ingredients. Even so, it separated so darn fast! My guess is the organic powdered sugar isn't as absorptive as normal powdered sugar, perhaps because it has no added cornstarch. I'd check its packaging to see and do some controlled tests (changing just one variable at a time, but not all at once), if you're curious to determine the root cause. Otherwise, I'd just return to the recipe that worked for you previously.


Go Bake Fondant Smoother - Polisher. Great Value
Go Bake Fondant Smoother - Polisher
Use to perfectly smooth fondant covered cakes. Works great on top, edges and sides. Just gilde on cake for a perfectly smooth look. Essential tool for shaping and smoothing rolled fondant on your cake.
Go Bake Fondant Smoother - Polisher is an entry level smoother for those starting out on their cake decorating journey and great value for those who decorate cakes infrequently. Very handy tool that wont break the bank.
Flawless finish on your cakes in minutes
Do you struggle getting sharp edges on your cakes and want them to have that wow factor? Ever wondered how professionals get their fondant cakes so smooth and perfect. Using the right tools is the most important and valuable trick you will learn in your cake decorating learning journey.
This Go Bake Fondant Smoother - Polisher is definately one of the tools you must have in your cake decorating tool kit. If you are working with fondant it should be one of the first tools in your tool kit.
- This Go Bake Fondant Smoother - Polisher will help create the perfect 'smooth' fondant or marzipan covered cake.
- Go Bake Fondant Smoother - Polisher has a rounded edge to help create the perfect seems.
- A durable acrylic multi purpose cake smoother that can be used on fondant or buttercream.
Using the Go Bake Fondant Smoother - Polisher is going to save you time and effort as well as giving your cakes that professional finish.
Handwash in warm soapy water. Not suitable for use in the dish washer.


Ice cream is a popular dessert that many people enjoy. However, only some have an ice cream maker at home. In this article, we’ll show you how to make ice cream without an ice cream maker in 3 ways. The three methods described below work well for most people and are easy to follow.
How to Make Your Ice Cream Without a Machine in 3 Methods
There are three basic methods for making homemade ice cream without a machine: the Freezer Bag Method, the Mason Jar Method, and the No-Churn Method. Each one has its convenience and drawbacks that will be discussed as follows.
The freezer bag method works by using a combination of ice and salt to freeze the ice cream mixture. The salt reduces the temperature at which the ice freezes, causing it to melt and absorb heat from the ice cream mixture.
This process, called freezing point depression, allows the ice cream mixture to freeze without needing an ice cream maker.
When shaking the mixture vigorously inside the freezer bag, the ice cream mixture is constantly exposed to the cold temperature, allowing it to freeze evenly and develop a smooth and creamy texture.
- Heavy cream
- Flavorings or mix-ins
- A gallon-sized freezer bag
- A quart-sized freezer bag
Step 1: Mix the heavy cream, sugar, and flavorings or mix-ins in the quart-sized freezer bag. You might use an electric hand mixer to save effort and time. If you’re making a large batch of ice cream, a stand mixer will keep your hand free.
Step 2: Fill the gallon-sized freezer bag halfway with ice and add salt.
Step 3: Place the quart-sized freezer bag inside the gallon-sized bag and seal it tightly. Shake the bag vigorously for 5-10 minutes until the ice cream mixture thickens and freezes.
- Remove the quart-sized bag from the gallon-sized bag.
- Wipe off any excess salt.
- Scoop the ice cream into a bowl or cone.
When making ice cream using the freezer bag method, there are a few notes and tricks to keep in mind:
- Make sure to use enough salt to lower the freezing point of the ice and allow the ice cream mixture to freeze properly.
- Seal the bags tightly to prevent any leaks or spills during shaking.
- Add food coloring to create fun and colorful ice cream.
Some suitable flavors for the freezer bag method include mint chocolate chip, strawberry, vanilla, cookies, or chocolate peanut butter.
In this method, the ice cream mixture is poured into a mason jar, which is then shaken powerfully in a container filled with ice and salt to create a freezing environment. The salt diminishes the temperature of the ice and makes it melt slower, which creates a cooling effect.
The shaking action in this method churns the liquid ingredients together to create a creamy texture. This method is excellent for making small batches of ice cream because you only need one mason jar and a few minutes to prepare.
- Heavy cream
- Flavorings or mix-ins
- A mason jar with a tight-fitting lid
- A large container
Step 1: Mix heavy cream, sugar, and flavorings/mix-ins in a mason jar, then tightly screw the lid on.
Step 2: Shake the jar powerfully for 5-10 minutes until the mixture thickens and freezes.
Step 3: Place the jar in a larger container filled with ice and salt to speed up the freezing process (optional)
Step 4: Remove the lid once the ice cream is frozen; stir in additional mix-ins, such as chocolate chips or nuts.
When making ice cream using the mason jar method, it’s essential to use a jar with a tight-fitting lid to prevent any leaks or spills.
You can also speed up the freezing by placing the jar in a larger container filled with ice and salt.
To create a creamy and delicious ice cream, consider using high-quality ingredients such as fresh fruit, pure vanilla extract, or premium chocolate.
Some popular flavor combinations include strawberry and basil, chocolate and sea salt, and mint chocolate chip. Additionally, you can add a salt pinch to enhance the flavor and balance the sweetness.
The no-churn method incorporates air into the heavy cream, creating a light and creamy texture. This method requires more time than others but can yield a lighter texture than those that require churning.
- Heavy cream
- Sweetened condensed milk
- Flavorings or mix-ins
- A hand mixer or whisk
- Two large mixing bowls
- A container such as a loaf pan or airtight container
Step 1: Whip the heavy cream in a large bowl until it forms stiff peaks.
Step 2: Mix sweetened condensed milk with desired flavorings or mix-ins in a separate bowl.
Step 3: Fold the sweetened condensed milk mixture gently into the whipped cream until well combined.
- Pour the cream mixture into an airtight container or a loaf pan.
- Cover it with a lid or plastic wrap.
- Freeze it for about 6 hours or until the ice cream has become a texture that can be scooped easily.
Step 5: After freezing the ice cream, remove it from the freezer and let it have a few minutes to rest at room temperature before scooping and serving.
When making ice cream using the no-churn method, it’s important to carefully whip the heavy cream until stiff peaks form to create a light and airy texture. The cream will take approximately 10 minutes to reach stiff peaks. Still, it’s also essential not to overwhip, or the ice cream will become grainy and coarse.
In this method, the sweetened condensed milk acts as a cream base and adds sweetness, helping prevent ice crystals from forming.
The most suitable flavors for the no-churn method call for vanilla, cocoa, or cookies. When it comes to the nuts, they can be added in at the end or sprinkled on top of individual scoops.
Each of the methods above has its strengths and weaknesses.
The freezer bag method and the mason jar method require some physical effort and can be messy, but they are great options for making ice cream without special equipment.
On the other hand, the no-churn method is the most accessible and versatile, as it only requires a few essential ingredients and tools and can be customized with endless flavor combinations.
The no-churn method produces a creamier texture than the other two methods, sometimes resulting in a grainy texture. However, the freezer bag and mason jar methods can be more cost-effective since they require less heavy cream and sweetened condensed milk than the no-churn method.
Overall, the no-churn method is recommended for home cooks looking for a quick and easy way to make homemade ice cream with endless flavor options. In contrast, the freezer bag and mason jar methods are better suited for those who enjoy a more hands-on approach and want to save on ingredients.
How to Make Ice Cream Without an Ice Cream Maker – Additional Tips
If you’d like to improve the quality of your ice cream, you can do a few things.
Adding mix-ins to ice cream is a great way to customize the dessert to your taste and create a unique and delicious treat.
Mix-ins add a crunchy or chewy texture to the smooth and creamy ice cream, creating a more interesting mouthfeel. They can also add a little color and visual interest to the ice cream, making it more appealing and appetizing.
Many popular mix-ins can be added to ice cream to enhance its flavor and texture. Some common mix-ins include crushed cookies, candy pieces, fruit chunks, nuts, and chocolate chips.
To incorporate mix-ins into ice cream, simply add them to the mixture during the last few minutes of churning or folding.
- For smaller mix-ins like chocolate chips or candy pieces, adding them in the last minute or two of churning is best to prevent them from sinking to the bottom.
- For larger mix-ins like fruit chunks or nuts, it’s best to fold them in gently with a spatula after churning to avoid overmixing and breaking up the pieces.
It’s also important to note that adding too many mix-ins can cause the ice cream to become too hard and difficult to scoop, so it’s best to use them in moderation.
Properly freezing ice cream is crucial to achieving the right texture and consistency. Once you have finished preparing the ice cream mixture, transfer it to a freezer-safe container with an airtight lid.
Ensure that the container is appropriately sized for the quantity of ice cream you have. It should have enough space for expansion but not so much that the container has excessive air.
Using a spatula, smoothen the surface of the ice cream to remove any air pockets. Next, cover the container with a layer of plastic wrap before screwing the lid on top. That will block ice crystals’ formation on the ice cream’s surface.
Store the container in the coldest section of the freezer, typically the back, and allow it to freeze for about 4-6 hours or until it has hardened to a scoopable consistency. Avoid opening the container frequently, as this can cause ice crystals to form.
Finally, when it’s time to serve the ice cream, let it rest at room temperature for a few minutes before scooping.
There are several alternatives to serving and topping ice cream. Here are a few ideas:
- Sundae bar: Set up a DIY sundae bar with bowls of different toppings like hot fudge, caramel sauce, chopped nuts, sprinkles, and whipped cream. Let your guests create their unique sundaes.
- Ice cream sandwich: Squeeze a scoop of ice cream between two cookies or brownies for a tasty and portable dessert.
- Waffle cone: Fill a crispy waffle cone with your favorite ice cream for a classic treat.
- Affogato: Pour a shot of hot espresso onto the top of a vanilla ice cream scoop for a simple yet elegant dessert.
- Milkshake: Blend ice cream with milk and your favorite mix-ins to create a thick, creamy milkshake.
- As for toppings, some popular options include fresh fruit, chocolate chips, crushed cookies, candy pieces, and flavored syrups. Don’t hesitate to get creative and experiment with different combinations to find your perfect ice cream serving and topping.
Making ice cream without a fridge is possible. One method is to use a container with ice and salt to create a freezing environment for the ice cream mixture. The salt causes the freezing point of the ice to drop, creating a temperature cold enough to freeze the ice cream mixture. In this article, the freezer method bag and the mason jar method work this way.
Another method involves using dry ice to freeze the mixture quickly. The dry ice is broken into small pieces and added to the ice cream mixture, causing it to freeze rapidly. Dry ice is much colder than regular ice, so it can freeze the mixture quickly without needing a fridge.
There are several substitutes for cream in ice cream recipes. Whole milk is an excellent substitute for heavy cream as it has a similar richness and fat content. You can use whole milk in a 1:1 ratio for heavy cream.
Another option is to use evaporated milk in place of heavy cream. It has a similar consistency and richness to heavy cream and can be used in a 1:1 ratio.
Coconut cream is also a good substitute for heavy cream in vegan ice cream recipes. It has a high-fat content and a creamy texture similar to heavy cream.
Other substitutes for heavy cream in ice cream recipes include Greek yogurt, tofu, and cashew cream.
If you make ice cream regularly, considering an ice cream maker is a good idea. There are several highly-rated ice cream makers available on the market.
The best ice cream maker is the one that suits your needs regarding capacity, machine types, and budget. The most famous brands nowadays are known to be Condura, Cusineart, TYLR…, each one has its pros and cons.
You can find detailed information and valuable reviews of the best ice maker Philippines here.
With the three easy methods described above, you’ll make homemade ice cream in no time. After discovering each method’s instruction and preparation requirements, choosing your favorite way of making ice cream is simple. It will be a joyful and rewarding experience for you and your family.
We hope you’ve learned some interesting things about how to make tasty ice cream without an ice cream maker. Have you tried one of these methods above? We would love to hear about your experiences!
Did you try the bag method or the jar method? Did you use a substitute for cream or stick to the traditional recipe? What flavors did you make?
Share your tips, tricks, and successes in the comments below. Your experience could inspire others to try making ice cream at home without buying an ice cream maker. Let’s spread the joy of homemade ice cream together!


Prep time: 5 minutes
Cook time: 4 hours 5 minutes
- 4 bone-in pork chops
- 3 eggs, beaten
- 1 teaspoon whole milk
For herb crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups panko
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1/4 cup Parmesan, finely grated
- Preheat a sous vide water bath to 140℉.
- Add to vacuum bag, seal and cook for 4 hours.
- Remove pork chops.
- Whisk milk and egg together to make an egg wash.
- Combine herb crust ingredients together in a large mixing bowl.
- Dip a pork chop into the egg wash and fully coat.
- Dip in the herb crust to coat evenly and transfer to a greased baking sheet; repeat until all pork chops are coated.
- Broil for 2 – 3 minutes on each side until golden brown.
- Transfer to plates and top with salt and pepper to serve.


Serves 2 hungry people, or a mildly-hungry small family
- 4 medium potatoes
- 2-3 tomatoes
- 1 large onion
- 2 green chilies (optional)
- cheese (optional)
- red chili powder
- black pepper
- oil for frying
Cut up the potatoes into medium chunks and put them into a medium/large skillet. Cover with water. Boil for about 20 minutes. Drain.
Put in enough oil to cover the bottom of the pan (while the potatoes are in it). Put it right back on the heat and keep the potatoes moving until they start frying nicely.
Dice the rest of the vegetables and toss them in. Size of chunks is your preference. Stir occasionally, just enough to keep it from sticking.
Once the potatoes are slightly browned, throw in some red chili powder, black pepper, and salt to taste. If you like it spicy and included the green chilies, I would recommend about a half Tablespoon of red chili powder, one half teaspoon of pepper, and a half Tablespoon of salt. Stir until the spices are mixed in. Optional: cheese is yummy on top of this!
Note: for a more protein-rich option, add eggs when you add the vegetables and keep them moving.


This Halloween, parents across the country might try to limit their kids' intake of candy from their Halloween haul, forcing them to limit themselves to one or two pieces a day. But does this teach children the wrong lesson about food? Some experts say that it does. This practice raises up the candies above the level of normal foods and they become something special, something coveted, something to sneak pieces of and hide the evidence. Such habits can set a precedence that will last for the rest of kids' lives and lead to problems with compulsive eating in the future.
Instead of making candy into this exotic and much-desired item, some parents let their kids eat as much candy as they want on holidays like Halloween. They eat fairly balanced meals the rest of the time, but on those few special occasions the kids can go all-out if they want to. This teaches kids to regulate their own intake (especially if they accidentally eat themselves sick once) because they know that indulgence isn't something to constantly be sought out. The kids aren't focused for the whole day on that one piece they will be permitted after dinner and are much less likely to binge eat when they actually do have free-access to treats.


One of the things that gives Korean cuisine such a distinctive character is fermentation. Two of the primary ingredients in this kimchi waffle dish, the kimchi and the gochujang paste, are the result of fermentation of vegetables, particularly chillis.
Waffles are not particularly Korean, and neither is adding parmesan cheese. So best say that this dish is inspired by the unique tastes of Korea. And the combinations certainly work. The kimchi flavour in the crunchy crispy waffles is unusual, but delicious. The gochujang sauce is so intense, it makes a great pairing with the creamy tofu.
You can find kimchi in anywhere. Though quality does vary. Buy several varieties and sample them. If the kimchi is too intense on its own, it does make a great accompaniment for rice. A good kimchi should have quite a deep complex flavour, not simply hot and sour.
Gochujang may be a little harder, but you may find it in the Asian section of a supermarket, at your local Asian market.
Kimchi waffles, seared tofu, gochujang drizzle
Kim chi waffles
- 1 cup drained and chopped kim chi liquid reserved
- 1/2 cup kim chi liquid
- 1/2 cup buttermilk
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 40 g melted butter
- 2 eggs lightly whisked
- 1/2 cup parmesan cheese grated
- 1/2 tsp salt
- 1 Tbsp gochujang sauce
- 1 Tbsp grape seed oil
- 1 Tbsp sesame oil
- grated rind of a lemon
- 1 Tbsp lemon juice
- 1 Tbsp sesame seeds
- silken tofu (the firmer tofu just doesn’t have the same decadent mouthfeel)
- mixed greens salad
- Add melted butter, egg, kim chi liquid, and buttermilk to the flour in a large bowl.
- Gently combine, but don’t over mix.
- Fold in the chopped kim chi and grated parmesan.
- Make waffles as per waffle iron instructions and you experience using the waffle iron.
- Mix all ingredients together until well combined.
- If necessary, add a little water until it reaches the right consistency.
- Cut the tofu into 3cm x 3cm squares, and about 1cm thick.
- Add a little oil to a hotplate or pan, then gently add the tofu. Cook in batches, a few pieces at a time. Be careful, this type of tofu breaks easily.
- Sear until browned and flip, doing the same on the other side.
- Combine all ingredients and store in the refridgerator until ready to serve.
- Carefully place a few pieces of seared tofu with a waffle, drizzling over some gochujang sauce.
- Serve with a green salad and dressing.


Garden and greenhouse enthusiasts looking to start a vegetable plot can still get their produce into the ground, despite the fact that it is now autumn.
According to the Miami Herald, growers in some areas can take advantage of the temperate weather to get seedlings into the ground.
It noted that older, larger seedlings may be difficult to transplant, but added that those looking to grow beans should buy them dry from a grocery store.
South Florida gardeners were advised to grow food in a raised bed, which need not be much bigger than four by eight feet for one person.
Plenty of compost, cow manure and potting soil should help create a rich environment for the seeds to grow.
Meanwhile, growers in Massachusetts may be interested to learn that the Salem News has published a calendar listing all the forthcoming gardening events in the local area.


-Dish of the day:
-Gyros Pita – Grilled pork slices wrapped with pita bread and filled with tzatziki, tomatoes, onions and home fries.
-Gyros Pita Vegetarian – Greek salad wrapped in pita bread (tzatziki, tomatoes, onions, cucumber and feta cheese).
-Mousaka, Aubergines and potatoes covered with minced beef and besamel cream served with salad, homemade bread and feta/tzatziki.
-Artichokes a la polita, braised artichokes with potatoes, carrots, peas in mustard and lemon sauce.
-Soutzoukakia beef meatballs with tomato sauce escort with rice.
– Greek Salad, tomatoes, cucumber, onions, olives, feta cheese, olive oil, and homemade bread.
-Feta cheese, spinach and blue cheese.
-Feta cheese pie.
-Feta cheese, olives and peppers pie.
-Spinach and feta cheese pie.
-Pepperoni, bacon, ham, cheese and mushrooms.
All can be served with salad and homemade tzatziki.
-Bougatsa with vanilla cream served with cinnamon and sugar powder.
-Bougatsaki with praline hazelnut.
You can always call us and order us something from our Full menu that you cannot find in our daily menu.
You can also download:


It's like being in Mexico for lunch! 9832 W. Northern Ave. Peoria, AZ 85345. klamath falls, or 97603. ... Jalapenos Mexican Restaurant. (623) 440-3181. Jalapenos Mexican Restaurant: Downtown Lansing's Hot Place To Eat. Find us at: 314 N Second Ave Sandpoint, ID 83864 (208) 263-2995. 6504 south 6th street. Top Reviews of Jalapenos Mexican Restaurant 3.5 stars - Based on 7 reviews . 314 N Second Ave Fresh food, excellent service. Don't forget to try one of our Taco Salads or Tostadas! Latest reviews, photos and ratings for Jalapenos at 2249 Cleveland Ave in Fort Myers - view the menu, ⏰hours, ☎phone number, ☝address and map. ... Jalapenos Mexican Restaurante & Bar. 3 Reviews 3 reviews with an average rating of 3.5 stars have been consolidated here. 01/20/2020 - MenuPix User. 06/04/2020 - MenuPix User. Operating HOURS Find us. Jalapenos Bar & Grill has been serving the people of Boise, ID with authentic Mexican dishes like tacos and flautas. Jalapeños restaurant has been serving Sandpoint quality Mexican food for over 20 years. About Us. Gilbert & Sandra Ramos would like to welcome you to the best place for Mexican Food in town! Jalapenos Mexican Food in Orland Park, Illinois serves authentic Mexican food that will make you come back for more! 05/02/2020 - MenuPix User The best 02/21/2020 - MenuPix User. Looking for the best Mexican Restaurant in Eagle River, AK? Get in touch. Our high level of customer service, attention to detail, and appreciation for every guest that dines with us are what set us apart from other restaurants. We are located near the intersection of 159th Road and Wolf Rd. Everything is hand-made with fresh ingredients. We're not far from Sportsplex and Ice Arena Arctic. Jalapeños Mexican Restaurant an authentic traditional family home made recipes staying true to their authentic Mexican roots in Clarkston & Pontiac Michigan Jalapenos Mexican Food A TASTE OF MEXICO Quality authentic Mexican food at the right price. Online ordering menu for Jalapenos Mexican Food. We are a friendly, welcoming authentic Mexican restaurant and bar in downtown Wausau offering an exciting variety of drinks, food, and fun. We serve a variety of Tacos, Burritos, and Tortas. Jalapeno's is a Casual Neighborhood Restaurant in Sandpoint! Jalapenos $ • Mexican 541-850-9109 3082 samike dr. medford or 97501 Jalapeños Mexican Grill has been the Savannah area’s favorite place for authentic Mexican food for 20 years. 541-882-1927 3380 washburn way . Let us serve you! address . klamath falls, or 97603. Jalapeños Restaurant Menus in Bellingham, WA If you have a craving for fresh, authentic Mexican Cuisine, Jalapeños Family Restaurant and Lounge has three … We offer an extensive menu of traditional and fusion Mexican food with endless choices. We are a friendly, welcoming authentic Mexican restaurant and bar in downtown Wausau offering an exciting variety of drinks, food, and fun.


ROYAL CANIN MEDIUM PUPPY FOOD
A royal canin medium puppy provides you with proper nutrition, makes your dog healthy and wealthy. The body has a lot of ways to protect itself.
Antioxidant complexes, such as manno-oligosaccharides, help the puppy use its natural resources.
It's essential to keep your digestive system healthy.
Stool quality is better because of a unique mix of nutrients that help keep the digestive system safe and the intestinal flora healthy (L.I.P. proteins and prebiotics: F.O.S. and M.O.S.).
There was a short-lived but robust growth.
The medium-breed pups have a short growing season, so they need a lot of energy to get through it.
A well-balanced calcium and phosphorus diet in medium-sized pups helps them grow strong bones.
Royal canin medium puppy food features:
- Between 8 weeks and 1 year old, Royal Canin's Medium Puppy Dog Food is suitable for pups with a weight range of 23 to 55 lbs.
- Medium-sized dogs increase, so they need a lot of certain nutrients to keep them going.
- Antioxidants and vitamins work together in a unique way to keep your immune system healthy.
- A specific combination of minerals helps osteoporosis and bone health.
- Prebiotics and digestible proteins help keep the digestive system healthy and the quality of the stool good.


Everyone needs more greens in their life, am I right? You know, those nutrient dense leafy things you pass in the produce isle? Sometimes I run out of ideas on how to incorporate them into my meals, thankfully Nava Atlas developed this book that will surely help me and you!
125 recipes for kale, collards, arugula, bok choy, and other leafy veggies. Some include: Stir-fried Bok Choy & Snow Peas with Shitake Mushrooms, Curried Sweet Potatoes with chard & Chickpeas, Kale & Red Quinoa Salad, Very Green Avocado-Tahini Dip, Oven-Baked Kale Chips, and Burgundy Berry Bliss Smoothie.


HEDI’s Student Ecological Design Competition Finalists
We are excited to announce our five finalist teams, selected by our judges from a very competitive field of entries from many Baltimore-area universities. Each will build a prototype, model, or rendering of their Food Systems solution for display in MSE Library’s beautiful Gallery Q on the JHU Homewood campus later this spring.
For details, email email@example.com to be added to our mailing list!
In the KidsCook program, community elders teach classes to elementary schoolers and their parents on how to prepare affordable, healthy, seasonal food. After class, everyone gets to enjoy the meal they’ve learned how to make. KidsCook will be held in community centers or schools in Baltimore’s healthy food priority areas (formerly known as food deserts). KidsCook simultaneously improves food access and food literacy while also addressing the food environment and food and health. Educating parents and kids together will help spark community dialogue about food and nutrition and set the stage for healthy eating habits in the next generation.
The F Word
A long history of racist policies (including redlining, restrictive covenants, and discriminatory zoning laws) has created volatile spaces, devoid of fresh fruits and vegetables. In turn, healthier and organic food options have been rebranded as expensive, “for white folks,” and inaccessible to marginalized communities. Food in Baltimore has always been political. And now it’s time to leverage this politicization to call for effective change. The F Word seeks to redefine food by embedding healthier options, food education modules, and community building exercises into the center of food halls, which often house vendors selling cheap, fried foods. We aim to construct a physical space for healthy food lovers, activists, and connoisseurs to display their skills and share their passions in the middle of Northeast Market.
Fridge to Food
One of the primary causes for food waste is a lack of food and meal planning. Fridge to Food is a mobile platform designed to alleviate this issue by encouraging users to cook food based on what is already in their homes. Our app starts by creating a virtual fridge for every user, which can be populated by simply snapping a photo of a grocery store receipt. From there, we will curate recipes from the web that are based on ingredients already present in a user’s fridge. Users will be able to set notifications that will alert them when food in their fridge is on the verge of expiry. With this platform, we hope to equip users with the ability to maximize the utility of food purchased at grocery stores and create a level of awareness surrounding their meal planning. Looking to the future, we see Fridge to Food becoming an essential tool in reducing food waste, empowering our users to “eat smart and waste less.”
Bethel Street Farm Lab (BSFL) is a street garden in Oliver Neighbor started by community organizer Earl Johnson to combat Baltimore food deserts. Earl is often the only person that maintains the garden, largely out of his own pocket, so that community members can pick fresh food for free. Earl expressed to our team that garden maintenance is becoming too expensive and that he may have to cut back on certain crops. Our project, Seedling, is a cost-saving strategy that will expand instead of reduce BSFL’s impact on food deserts. After conducting a survey about fresh food access with 30 Oliver residents, we developed Seedling, a hydroponics system. Hydroponics is a more cost and time-effective farming technique than conventional gardening because it uses water instead of soil to deliver nutrients to plants. Our team is working with Earl to build a greenhouse that will house several Seedling units and improve his garden’s cost-effectiveness. We are seeking grant funding to build the greenhouse. We are also close to finishing a website where we’ll sell Seedling units to consumers. The online revenue will be used to fund the development and future maintenance of the greenhouse.
UBMore Grow Lab


Pez Fizzy refills allow you to replenish all of your delectable PEZ Candy Dispensers with your preferred PEZ Candy flavour. PEZ Fizzy candy comes in five delicious flavours: apple, orange, lemon, strawberry, and tutti frutti. Simply unstoppable! These are vegan, gluten-free, and lactose-free, with no artificial colours added.
- Fizzy Flavour
- PEZ candy refill
- Vegan, Gluten- and lactose-free
- Contain no artificial colours
Product Type: PEZ Candy Dispenser Refill
Pack Quantity: 8


I adore cheese, coffee, jam, and chocolate so much that it's hard to believe that I could ever get enough of these foods...but I did after 30 minutes of sampling at the Good Food Awards. This was probably and only because most of these items were served straight up, without their usual accompaniments. Imagine sample-sized spoons of jam, fermented cabbage and cubes of cheese without bread or crackers or hotdogs, and tiny cups of black coffee without milk.
Had Whole Foods and Gilt, sponsors of this event, donated crackers and bread and milk, I am sure that more products would have been sold.
|Italian cookies from Galla Rulli in New York City. Available on Gilt. Recommended!|
In this second year of the event, the Good Food Awards charged $5 per person ($12 more if you wanted to try beer and spirits) and had fewer sampling booths. But it was still fun to meet all the purveyors from New York, Utah, NC, Washington, Oregon, and of course California and to get bites and sips of their wares.
Not surprisingly, my favorite section was chocolate. I can eat chocolate in any form without any accompaniments and still be in a state of bliss. All the chocolate I tried (15 different kinds?) had a clean mouth-feel and were made with just a few ingredients: cocoa beans, sugar, cocoa butter and vanilla. Yet they all had distinct flavors, emanating from the beans used. When ingredients are simple and pure, the beauty of the natural flavor can emerge. I will devote a separate post to this delicious topic.


Monday, December 18 at 6:00pm
Meet Wisconsin Cookbook Author and former owner of Diana's Confection Connection in Sun Prairie-- Diana Konkle.
What is einkorn? This ancient grain is packed with more nutrients than modern wheat and has a simple gluten structure making it easier to digest than hybridized flour. Diana's new cookbook, Baking with Einkorn - Modern Recipes for an Ancient Grain is based on her own journey to better health. It includes over 50 family-friendly recipes recreated with einkorn flour for delicious bakery and snacks. Join Diana for great samples and lots of fun as we learn about baking with einkorn.
Last Updated: Dec 18, 2017


Gelatin (or Gelatine) - a mixture of proteins of animal origin. The word "gelatin" is derived from the Latin "gelatus", which means "frozen." Gelatin - a transparent, brittle (when dry), hard, odorless, slightly yellowish on to light-brown color derived from skins and bones of cattle and pigs.
Gelatin is used in production:
Dairy industry - ice cream, sour cream, yogurt, cottage cheese, cream cakes;
Meat - ham, jellied, canned ham, canned meat and fish, meat loaves, pates;
Desserts - Desserts jelly, pudding, frosting;
Confectionery - chewing gum, lozenges, wafers, candies, marshmallows, candied fruits, creams;
Other - consommé soups, sauces, wines,
Pharmaceuticals - capsules, tablets, etc.;
Manufacture of adhesives, photographic materials.
Gelatin contains a large amount of glycine, an amino acid that is a source of energy for the life of the organism. Protein products are poor in glycine, so gelatin - a useful supplement to meat diets.
We offer you Porcine Gelatin 180-280 Bloom Poland origin. Any mesh is available 8 to 32 mesh, standard is 20 mesh.


- Is coconut oil good for baking?
- What kind of coconut oil is good for baking?
- What can you do with unrefined coconut oil?
- How can you tell if coconut oil is refined or unrefined?
- Can you use unrefined coconut oil on skin?
- Should you refrigerate coconut oil?
- What type of coconut oil is best?
- What is the best oil for baking cakes?
- Why is coconut oil bad for you?
- What are the side effects of coconut oil?
- Which oil is best for face?
- Can coconut oil make lips pink?
- Is refined or unrefined coconut oil better for baking?
- How do you keep coconut oil from getting hard?
- Can I use unrefined coconut oil on my hair?
- What type of coconut oil is best for face?
- What’s the difference between refined and virgin coconut oil?
- Can you taste coconut oil in baking?
- Is coconut oil healthier than olive oil?
- Can I use coconut oil as a face moisturizer?
- How do you melt unrefined coconut oil?
Is coconut oil good for baking?
When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil.
Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil..
What kind of coconut oil is good for baking?
Unrefined (or virgin) is the most beneficial grade of coconut oil. It is minimally processed using very little heat and has a mild coconut scent and flavor (which I rarely taste in baked goods). The next best is expeller-pressed, which has its scent and flavor removed through a gentle deodorizing process.
What can you do with unrefined coconut oil?
Here’s a breakdown of how to use both types:Unrefined coconut oil: Use it in recipes where you want a strong coconut flavor. You can use it in baking and body care.Refined coconut oil: This oil is much more versatile because of its neutral flavor.
How can you tell if coconut oil is refined or unrefined?
At room temperature, both unrefined and refined coconut oil are solid and white in appearance, so you won’t be able to identify unrefined coconut oil on sight. Instead, read the label—if you see the words “virgin” or cold-pressed, then the coconut oil is unrefined.
Can you use unrefined coconut oil on skin?
Unrefined coconut oil, which is made by pressing the edible flesh of the coconut and generally doesn’t contain added chemicals, is the best for skin care. A 2017 review of various oils produced by different methods reported that cold-pressed oil contained more of the fatty acids and compounds beneficial to skin.
Should you refrigerate coconut oil?
Coconut Oil: Don’t Refrigerate With its high smoke point and composition of 90% saturated fat (about half of which is made up of healthful medium-chain triglycerides), this popular oil is shelf stable.
What type of coconut oil is best?
Here are all of the best-tasting coconut oils that make the cut.Best Overall: Thrive Market Organic Virgin Coconut Oil, Value Size. … Best Organic: Dr. … Best Cold-Pressed: Garden of Life Organic Extra Virgin Coconut Oil. … Best Liquid: Nutiva Organic Unrefined Liquid Coconut Oil.More items…•Dec 22, 2020
What is the best oil for baking cakes?
Canola oilCanola oil is, without doubt, one of the best types of oil for baking. It’s preferred in many recipes since it has the most neutral flavor compared to other types of oil. It also tends to be lighter in flavour, so it will not negatively affect the baked product’s flavor and texture.
Why is coconut oil bad for you?
Coconut oil is high in saturated fatty acids, and saturated fat has been linked to high cholesterol levels and heart disease.
What are the side effects of coconut oil?
Ingesting too much coconut oil right off the bat can lead to nausea, consumer advocates warn. Other coconut oil-linked side effects include headache, dizziness, fatigue, swollen glands, joint or muscle pain, stomach upset, chills, hives or rashes, or other adverse skin conditions.
Which oil is best for face?
The 5 Best Oils for Your SkinCoconut oil. Share on Pinterest. Share on Pinterest. … Argan oil. Share on Pinterest. Share on Pinterest. … Rosehip seed oil. Share on Pinterest. Share on Pinterest. … Marula oil. Share on Pinterest. Share on Pinterest. … Jojoba oil. Share on Pinterest. Share on Pinterest.
Can coconut oil make lips pink?
You can whip up a natural homemade scrub using sugar, honey, and organic coconut oil. Simply add two tablespoons of white or brown sugar, one teaspoon honey, and one tablespoon coconut oil. Mix all the ingredients and massage it gently on your lips for 30 seconds and then wash it off with warm water.
Is refined or unrefined coconut oil better for baking?
Due to its mild flavor and high smoke point, refined coconut oil is a better choice for baking and cooking. However, minimally processed unrefined coconut oil may be better for skin and hair care, as well as certain dietary preferences.
How do you keep coconut oil from getting hard?
7 to 10 drops of lemon essential oil (optional) Melt the coconut oil in the microwave for about 30 seconds to liquify. Then stir together the liquid coconut oil, the olive oil, and the coarse kosher salt. Stir in the essential oil if using. Store in a jar with a lid.
Can I use unrefined coconut oil on my hair?
Some people prefer to choose a virgin (unrefined) coconut oil, as they also use it in their diet. … Additionally, both unrefined and refined coconut oil have the same moisturizing properties. Bottom Line: Coconut oil can be used as a conditioner, hair mask or scalp treatment to give you shiny, healthy hair.
What type of coconut oil is best for face?
unrefinedSo, which coconut oil is best? Organic, unrefined coconut oil is the best coconut oil for skin care because it contains all the naturally occurring phytonutrients and polyphenols.
What’s the difference between refined and virgin coconut oil?
The major difference between virgin coconut oil and refined coconut oil is that virgin coconut oil is unrefined while refined is, well, refined. … It uses high heat (often steam) and a natural earthen bleaching clay that the oil passes through before it is filtered.
Can you taste coconut oil in baking?
A.: Coconut oil has a very neutral flavor when tasted on its own or when used in cooking. It has no traces of coconut flavor. You are correct that it doesn’t come cheap. … It has about the lowest smoke point of all vegetable cooking oils, so it’s not good for frying or sauteing over high heat, as it will start to burn.
Is coconut oil healthier than olive oil?
A. In terms of health impacts, it is better to cook with olive oil. Compared to a tablespoon of olive oil, a tablespoon of coconut oil contains about six times the amount of saturated fat, nearly meeting the daily limit of about 13 grams that the American Heart Association recommends.
Can I use coconut oil as a face moisturizer?
Coconut oil can work as a moisturizer — but not by itself, and it isn’t right for everything. While coconut oil does work to seal moisture into the skin, board certified dermatologist Dr. Purvisha Patel says it shouldn’t replace the moisturizer step in your routine altogether.
How do you melt unrefined coconut oil?
When it comes to melting coconut oil, you have a few options:Microwave: If the coconut oil is in a glass jar, pop the whole jar right in the microwave. … Direct heat on the stove: Spoon the desired amount into a small saucepan and heat over medium heat.More items…•Oct 24, 2019


From Our Editors
Dig in to your favorite American meal at Sherwood Brewing Company in Shelby Charter Township. Sherwood Brewing Company also has options for those with gluten sensitivities. With this restaurant's wide selection of refreshments available, you can tap into the drink menu early in the evening. With its kid-friendly vibe, this restaurant is a great spot for families to chow down. Wifi is on the house at Sherwood Brewing Company, so you can stay connected on your mobile device.
You won't find a suit in here! Business casual dress is the norm at Sherwood Brewing Company. At this restaurant, you can work your arms a little. Pick up the food yourself and carry it out.
Whether you're heading to Sherwood Brewing Company for lunch or dinner, parking is always free in the adjacent lot. Bikers can store their bikes safely while they enjoy a meal at Sherwood Brewing Company.
Delicious food doesn't have to be expensive, as shown by the delicious fare coming out of Sherwood Brewing Company's kitchen. Indulge in all of your favorite American classics with a trip to the definitive standard in town at Sherwood Brewing Company.


Weight Loss Tip: Switch to ground turkey in place of ground hamburger when losing weight. Ground turkey can be seasoned to taste and substituted for hamburger in tacos, patties, casseroles, meatballs, chili and many more dishes. Ground turkey has less fat, great taste and is a perfect substitution for ground hamburger.
Have you tried our “Ab workouts for men and women” app?
You should! The personal trainers who helped us build this app tried this workout and nutritional plan with their clients and they all report weight loss, more toned muscles and a self-esteem boost in less than 3 weeks.
6 lower belly workouts + 2 back exercises
If you have any questions regarding exercise routines, weight loss or nutrition plans, please post your question here: Please be as descriptive as possible!