| Thursday, 27 February 2014 19:28|
In recent years, homemade food for dogs has become a popular alternative to commercial canned or dry varieties. Nonetheless, it is crucial that your canine’s diet is a balanced one. Dogs require protein, based on their age, size and breed. Fiber and carbohydrates are other key components to a balanced meal plan for your pooch.
| Thursday, 27 February 2014 19:27|
If you went to Jewish camp, you might remember the thrill at mail time when you received a care package from yourbubbe. Fast forward a few decades and now it’s your child (or grandchild) on the receiving end. You want his/her care package to include something more substantial than squirt cheese and gummy bears. Homemade macaroons for your camper to share will be a huge hit! Just be sure to check with the camp to see if it’s acceptable to send food.
| By Vincent Messina |
| Thursday, 13 February 2014 15:51|
Contrary to popular belief and from my experience, seniors don’t love buffets and they aren’t very interested in sandwiches and newfangled wraps. But they will save space for dessert, and they can teach a seasoned chef a thing or two in the kitchen.
These are nuggets of wisdom I’ve learned in the last 11 years as the Director of Food & Dining at EPOCH Assisted Living on Blackstone Blvd. Blackstone residents dine with us three times a day, and we take that responsibility seriously. We talk with them about their experiences as well as what they like or don’t like.
| Thursday, 13 February 2014 15:49|
/Google ImagesThis simple, yet wholesome flatbread complements any soup or salad. Also, try adding some of your favorite herbs while you’re kneading the dough for a more flavorful option.
4 cups whole wheat flour (or
2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon dry yeast
1 1/4 cups warm water(120-130F degrees)
| By Molly Yeh |
| Thursday, 13 February 2014 15:48|
May I toot my own horn for one tiny second to say that when I make challah, there is never any left the next morning for French toast?
Ok really, the credit should go to my all-time favorite recipe. It’s unstoppable. But my point is: how do people let challah go stale in the name of French toast? And is there another way to experience brunch time challah that doesn’t require self-restraint every time you walk into the kitchen and see half a loaf of challah just sitting there, saying “Eat me! Eat me!”?
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