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I went for a walk in the rain today. Summer rain. The type of rain that isn’t that heavy but constant. The air felt and looked misty. The countryside side of the urban edge of our small town of Loughborough felt and looked particularly bucolic this day. The sheep helped this vision and the rain didn’t seem to bother them so why would it bother me? It didn’t.
COVID-19 is a massive game changer for the entire hospitality industry. It has led to the development of the most amazing ideas and technologies across the world. During the pandemic period, the word ‘contactless’ became popular in the restaurant business. It was used for takeaway and delivery. But, contactless is not limited to it anymore. Now, restaurants are providing facilities for contactless dine-in as well.
The idea of cooking with lard or even eating it on a piece of toast might sound unhealthy. However, lard is healthier for you than butter and margarine, according to nutritionists, Paleo dieters, and famous chefs. Food Network's Alton Brown proclaims that lard is the best cooking fat ever.
Some southern cooks use lard much more than their northern friends. In fact, some northerners might not even know about lard.
I was raised eating and loving all kinds of fish dinners. We usually ate fish or pizza on a Friday during Lent. This tradition was carried on when going out to eat as well. You always wanted to try some foods you don‘t usually make at home. And, of course, we have the 7 fishes on Christmas Eve. I hope to simplify some of these recipes for you so you can whip up a fish healthy dinner whenever you want.
The Fourth of July is right around the corner and the celebrations are already kicking off! Fireworks are being tested from backyards, fans are blowing to cool everyone off, and the barbecue grills are being cleaned and readied for the big day. While one cleans their grill, the inevitable question pops up: “What can I make for myself and my guests?” Read on to discover some delicious recipes for the meat lovers in your Fourth of July shindig.
I'm American, of Bahamian descent, and my family loved Bahamian style pigeon peas and rice. There is a variation of this rice dish practically all over the Caribbean. That's why I emphasized the “Bahamian style”. My father was a Bahamian. My mom was American, but she learned how to cook this dish for him and I grew up eating it at least 2-3 days during the week, and for sure it was served as a part of our large Sunday dinners. Other than a bay leaf I can't recall all of the herbs and spices she used in her recipe. Honestly, I don't think she ever made it the same way twice. When I grew up and got married, my late husband who was also from the Bahamas showed me all kinds of ways to vary the recipe. He did not like to use a bay leaf and preferred dried thyme leaves. In addition, he loved sampling all kinds of peas-n-rice or beans-n-rice recipes. The pigeon peas and rice dish is just one of them and I learned how to cook all of the recipes.
My husband and I started getting HelloFresh when we became vegetarians. We didn't eat that many vegetables before we stopped eating meat, so as you can imagine, we had no idea what to cook.
With the increasing variety available in UK supermarkets nowadays, it can become increasingly difficult to find a product that is suitable for you and that you like. This is a major problem for people with allergies and food intolerances as well as they have to check the ingredients of everything they buy and consume. The problem is further exacerbated by the fact that all products have to put a label on their products which state “May contain ________ or Produced in a factory which uses ______. This is a legal requirement to mention these labels on products even if they don't have that particular allergen to cover them legally in case anything happens.