Jul 15, 2012
WOW! Another great Combo Deal you just can’t pass up! From July 15th until August 4th, 2012 take advantage of this awesome offer. Choose one 6 pack (cans) of either Pepsi, Diet Pepsi, Mountain Dew, 7-UP, or Sierra Mist along with one can of Lay Stax in either Original, Cheddar, BBQ, Salt & Vinegar or Sour Cream & Onion. Yup, that’s right. One 6 pack of soda and one container of Lays Stax – both for only $5.99!
While supplies last.
Jul 15, 2012
We’re pleased to be working with the Bermuda Hospitals Charitable Trust to help with the “Why It Matters” campaign in support of building a new hospital for Bermuda.
From 23rd July till 1st August, at both of our stores, you can support your team and your hospital by purchasing mini-towels in your favourite Cupmatch team colours and the proceeds will go to the “Why It Matters” campaign.
For more info, visit whyitmatters.bm, or call the Bermuda Hospitals Charitable Trust at 295-2428.
Jul 15, 2012
WOW! Another great Combo Deal you just can’t pass up! From July 15th until August 4th, 2012 take advantage of this awesome offer. Choose one 6 pack (cans) of either Pepsi, Diet Pepsi, Mountain Dew, 7-UP, or Sierra Mist along with one can of Lay Stax in either Original, Cheddar, BBQ, Salt & Vinegar or Sour Cream & Onion. Yup, that’s right. One 6 pack of soda and one container of Lays Stax – both for only $5.99!
While supplies last.
Jul 11, 2012
A pioneer in the world of natural foods, Bell & Evans has been raising the Excellent Chicken for generations, dating back to the 1890s. Family owned and operated, Bell & Evans chickens are raised and processed in the heart of the Pennsylvania Dutch Country, in a modern facility, using only the latest air-chilled technology.
All Bell & Evans chickens are raised without antibiotics throughout their life. They receive no antibiotics and no growth hormones in the feed, the water or even the egg… ever. Their certified 100% Organic chickens are raised on an all-vegetable, organic diet of US grown grains. Bell & Evans use only extruded and expeller-pressed soybeans, enhanced with corn and amino acids – and unlike the most commonly used method to remove the oil from soybeans, no hexane gas is being released into the environment.
The Bell & Evans Humane Animal Welfare Standard™ insures all of their chickens are humanely raised and compassionately handled, in a minimal-stress environment, throughout their lives.
All Bell & Evans chickens are 100% Air-Chilled so there is NO RETAINED WATER and no added water… for tender, flavorful chicken.
Vacuum-packed trays have easy open tabs and are freezer safe.
Jul 8, 2012
Shark Watermelon Carving
Materials
- 1 oblong, seeded watermelon
- Dry erase marker
- Large knife
- Smaller utility knife
- Large spoon
- Paring knife (you can use the tip of a vegetable peeler)
- 2 large marbles, or other (cherry, blueberry, red grape, etc)
- Toothpicks or wooden skewers
- Swedish fish candies for garnish
Instructions
- Wash and dry the watermelon.
- Cut off 1/3 of the watermelon at a diagonal angle.
- Stand the remaining 2/3 upright on your work surface and use a dry erase marker to draw the mouth line and eye sockets.
- Cut out the mouth. Trim back a ½” line of the green part of the rind for the teeth area.
- Use a large spoon to scoop out the watermelon flesh, leaving 3″ intact at the base.
- Cut out the teeth, using a smaller utility knife.
- Use melon baller to cut out the eye sockets that match the size of large marbles. Then use a paring knife to trim the green area around the eyes. Insert marbles.
- Use the carved out rind from the mouth to make the dorsal fin, shape as shown in the picture. Attach the fin using toothpicks.
- Fill the mouth with triangle shapes of watermelon, accented with Swedish fish.
For more carving ideas and instructions visit: www.watermelon.org
Or watch how to video on watermelon carvings http://www.youtube.com/watch?v=wdblXzRiiFA
Jul 2, 2012
New Research Shows Wild Blueberries Still #1
Recently published USDA research confirms that a serving of Wild Blueberries delivers more antioxidant power than 20 different fruits and berries – including cultivated blueberries. For the first time, the USDA evaluated both Wild (lowbush) and cultivated (highbush) blueberries in its antioxidant study and found that Wild topped its cultivated cousins by 48%. A serving of Wild Blueberries also outranked a serving of cranberries, strawberries, prunes and raspberries in terms of antioxidant capacity.
Antioxidants are important because of their potential to protect against oxidative cell damage that can lead to conditions like Alzheimer’s disease, cancer and heart disease.
The antioxidant and anti-inflammatory effects of blue-purple foods like Wild Blueberries have been linked with the potential to protect against diseases and the effects of aging.
According to Dr. Ronald Prior, lead researcher on the study from the USDA Arkansas Children’s Nutrition Center and Agricultural Research Service, “Wild Blueberries are stars in terms of their antioxidant capacity… This is the most comprehensive study of antioxidant capacity, using the most advanced technologies, and will serve as an important benchmark for future fruit and vegetable research.”
Scientists attribute the high antioxidant capacity of Wild Blueberries to anthocyanin, the
phytonutrient responsible for the berry’s deep blue color. The new USDA findings support
previous studies indicating that Wild Blueberries are consistently higher than cultivated
blueberries in anthocyanin, as well as total phenolics and antioxidant capacity.
* Source Journal of Agricultural and Food Chemistry, 2004. 52: 4026-4037
Recipes: Cook’s Illustrated Best Blueberry Cobbler
Compliments of Cook’s Illustrated Magazine
“No-fuss drop biscuits and an unconventional baking method are the keys to a speedy, intensely flavored summer cobbler.
Problem: Too often, blueberry cobbler means a filling that is sickeningly sweet, overspiced, thick, and gloppy and biscuits are undercooked or overcooked, doughy or dry.
Goal: The biscuit should stand tall with structure, be crisp on the outside and light and buttery on the inside, and complement a lightly thickened, lightly sweetened and spiced filling. Most important, it all has to come together easily.
Solution: Prepare a not-too-sweet filling using 6 cups of fresh berries and only 1/2 cup sugar. Make light and rustic drop biscuits, and add them to the cobbler after the filling has baked on its own for 25 minutes This technique allow the biscuits to brown evenly and cook through.”
*(Cook’s Illustrated, July&August Edition 2002, pages 24 to 25)
BLUEBERRY COBBLER Serves 6-8
While the blueberries are baking, prepare the ingredients for the biscuit topping, but do not stir the wet into the dry ingredients until just before the berries come out of the oven. A standard or deep-dish 9-inch pie pan works well; an 8-inch-square baking dish can also be used. Vanilla ice cream or lightly sweetened whipped cream is the perfect accompaniment.
To reheat leftovers, put the cobbler in a 350-degree oven for 10 to 15 minutes, until heated through.
Filling
- 1/2 cup (31/2 ounces) sugar
- 1 tablespoon cornstarch
- Pinch ground cinnamon
- Pinch salt
- 6 cups (30 ounces) fresh or frozen blueberries, picked over . *See notes at bottom on how to handle frozen.
- 1 1/2 teaspoons grated zest plus 1 tablespoon juice from 1 lemon
Biscuit Topping
- 1 cup (5 ounces) unbleached all-purpose flour
- 2 tablespoons stone-ground cornmeal
- 1/4 cup sugar, plus 2 teaspoons for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
2. For the filling: Stir sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
3. For the biscuit topping: Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
4. To assemble and bake cobbler: Remove berries from oven; increase oven temperature to 425 degrees. Pinch off 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool cobbler on wire rack 20 minutes and serve.
For more great recipes and interesting information on wild blueberries and raspberries visit http://www.wymans.com
