Honey Badger don't give a blueberry lemon
James' Home Brew, how to make your own creative beers! No more following the rules or recipes. We put what we want into our beer to get the flavor we desire. This is the honey, blueberry, lemon beer that has a very hoppy, outdoorsy flavor. Enjoy!
MWT | Fruity Hard Candy | Claey's Candy Part 1
#hardcandy #claeyscandy #mwt
Claey's Old Fashion Hard Candy Part 1 - Fruity
This candy takes me back to buying fruity tootsie rolls at the local Ben Franklin for a penny a piece. This is also where I purchased Claey's Candies. This product rivals Jolly Ranchers flavors. You need to try them. Thank you so much for watching!
Wild Cherry
Claeys Candy was founded in 1919 in a garage by Jerome C. Claeys, grandfather of the current president, Gregg Claeys. The original location was a small building on Blaine Ave. As sales increased, larger buildings were required. The current plant on S. Taylor is the 4th plant that Claeys Candy has built. The original name of the company was J. C. Claeys Candy. The first item manufactured was Etabar, a caramel nut bar covered with icing and selling for five cents. They make many flavors of hard candy including anise, lemon, horehound, and cinnamon. They are well known for their Christmas special called Chocolate Charlie which consists of marshmallow and peanuts covered with chocolate. This was originally called Charlie Chaplin. (South Bend Tribune, St. Joseph County Public Library - Local and Family History Services - Clipping File - Business History page 20, year 1965)
Claeys is the third-generation owner of the business that his grandfather, Jerome Claeys, began 100 years ago out of two garages on North Blaine Avenue. Today it has blossomed into one of the leading candy suppliers in the nation.
It wasn’t an effortless transition. Different candies, including almond clusters, Eta bars and Puff Balls, have come and gone. The company transitioned from hand labor to machine work in the 1970s to keep up with demand. Claeys is also constantly challenged to stay creative with old-fashioned candy, creating new flavors when he can. The company is always kept on its toes during the high-volume peanut brittle and Chocolate Charlie production season that begins in the fall. (South Bend Tribune, South Bend staple Claeys Candy to celebrate its sweet centennial, year 2019)
Filming Gear
Camera |
Lens |
Mic |
Boom Mic |
Lighting |
Tri Pod |
SD Card 64 gig |
Dummy Battery |
EP 11 P1
I Pensieri del Poeta. Ricetta Abruzzese Esclusiva | The Poet's Thoughts. Exclusive Centennial Recipe
I Pensieri del Poeta sono squisiti dolci abruzzesi. Una sottile pasta frolla profumata all'anice avvolge un ricco ripieno di miele cotto, noci, mandorle tostate e buccia tenera di limone.
Hanno origine molto antica, la tradizione racconta che si regalassero nei matrimoni per festeggiare gli sposi già da prima dell' invenzione dei confetti.
Ingredienti per la frolla:
250g farina00
125g burro
125g zucchero
1 uovo
1/2 bustina di lievito (8g)
1 bustina di vanillina
Ingredienti per il ripieno:
200g miele
230g noci
30g mandorle tostate
1 cucchiaio di zucchero
1 cucchiaio di sambuca
1 cucchiaino di cannella
Sambuca o Anice per spennellare alla fine.
zucchero a velo
Ingredients for the pastry:
250g flour 00
125g butter
125g sugar
1 egg
1/2 sachet of yeast (8g)
1 sachet of vanillin
Ingredients for the filling:
200g honey
230g walnuts
30g toasted almonds
1 tablespoon of sugar
1 tablespoon of sambuca
1 tablespoon of cinnamon
Sambuca or Anise to brush at the end.
powdered sugar
생과자 재료 :
밀가루 250g 00
125g 버터
125g 설탕
달걀 1 개
효모 1/2 포 (8g)
바닐린 1 포
충전 재료 :
꿀 200g
230g 호두
구운 아몬드 30g
설탕 1 큰술
삼부 카 1 큰술
계피 1 큰술
Sambuca 또는 Anise는 마지막에 양치질합니다.
가루 설탕
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ricetteinrelax.8@gmail.com
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#IPensieriDelPoeta
#DolciAbruzzesi
#FrollaMieleMandorle
I pensieri del poeta,Dolci tipici abruzzesi,Dolci abruzzesi,pastafrolla con ripieno,biscotti con ripieno,pasticcini,ricetta antica,ricetta facile e veloce,croccante di noci e mandorle ricoperto di pasta frolla
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons Attribuzione 4.0.
Fonte:
Artista:
Feed, Nourish & Educate with Chef Naomi from Raw Fresno + No Egg Salad Sandwich & Brownie Recipe
5 DELICIOUS DINNER RECIPES to support your weight loss:
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MY LATEST BESTSELLING BOOK:
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RECIPES COMING SOON TBUT ONLY TO WWW.YOUTUBE.COM/C/CHEFAJ
Naomi Hendrix
Master Chef/Certified Healing Foods Specialist
Chef Naomi Hendrix has been a Raw Food Educator since 2007, teaching how to transition one’s lifestyle from a SAD (Standard American Diet) to a Real Food Lifestyle. Studied at ImmuneNutrition from New York through an online course, then tested in Portland, Oregon becoming a Certified Healing Foods Specialist CHFS in 2010. Naomi continued her own education keeping up on the latest in the science & nutrition of food @Living Light Institute as she also educates our community with her Mobile Education Food Truck at Local Farmers Markets, Health Fairs, Local Events, Elementary, High schools, & College campuses throughout the San Joaquin Valley, up to the Rural Mountain Communities near the Yosemite National Park and as far as Southern California to provide Education & Nutrition for Events at Agape International Culver City, CA. R.A.J. Festival 2014, 2015, & Vegan festival San Luis Obispo 2018, 2019
Naomi has shared her knowledge and Love of preparing Local Fresh Produce into delicious nutritious food as she traveled throughout the community to Feed, Nourish, Educate with Private & Public sectors including *Whole Foods Market Fresno, Ca., *Kristina’s Natural Ranch Market Fresno, Ca., William Sonoma., *Abundant Harvest Organics Kingsburg, Ca., *Thao Organic Farms, Sanger, Ca., *Kaiser Hospital Physicians, Employees & Staff e, IRS. Lunch & Learn, FCOE Health & Wellness Fair, also Lunch & Learns, COFHousing Authority Wellness Fair, Performing live food demonstrations including healthful tips, recipes & tasting Local produce. Naomi is in direct connection with every level of the daily Restaurant & kitchen operations, procurement and management of store and vendor placement agreements; procurement: local organic farmers; private nutrition & sustainable living classes and food preparation classes for groups, corporate catering.
Naomi has a wealth of experience & knowledge from her rich connection with her Hometown Fresno, California, it is a great benefit that Naomi was raised by an Entrepreneur father that was Owner/Operator of two successful businesses in his 84 years of life. Naomi also studied & enjoys American Sign Language ASL making it possible to communicate with hearing impaired individuals & supporting the Deaf community
Chef Naomi aspires to Lead the community into a healthy future.
Feed, Nourish, Educate!
My story
August 21, 2006 my son Ian died at the age of 21, unaware that he had celiac disease.
This blew my world apart I had no idea who I was anymore, now that Ian was gone. I went into a year of depression and mourning. That year I was diagnosed with dysbiosis which is a yeast over growth of Candida. My holistic primary care physician Dr. Sue Stone recommended that I go gluten-free sugar-free dairy-free, vinegar free, soy free, yeast free. All that was left was nut, seeds, fruits, veg, & greens. Overnight I became a rawatarian, for 3 years yes we called ourselves strictitarians. My wife Rio of 25 years and I have been on this path of growing young together. We're both turning 60 this year and we are in the best shape we've ever been in our entire life.
As any/all of our symptoms fell away, we knew this was our lifelong take on life that we will eat to live. Let thy food be thy medicine feeding our souls with the best food on the planet all from the garden.
I went back to school, getting educated was the best thing I ever did, learning about the body and the nutrition we need to thrive. I took an 18-month course with Immunutrition also went to Living Light Institute and became a certified healing food specialist teaching classes at Whole foods. How to make fermented foods & how to thrive with real food.
I became quite popular teaching multiple classes and then creating a business by preparing food in my own kitchen and delivering it to my customers daily. As the word got out, I was invited to Kaiser Permanente farmer's market to have a pop up to share my goods. As the community grew in support desiring more locations for pickup. my food was showcased at retail stores and multiple farmers markets.
I felt I was growing out of that pop up tent and bought a used step van UPS truck I had it remodeled fabricating a raw kitchen. As I continued to serve the community there was a business competit…