Archive for the ‘50 days of lent’ Category

Eucharist—More than a round-shaped tortilla chip

August 18th, 2012 - Comments Off

The Catholic Church uses the term Eucharist in two ways:

  1. to describe the celebration of the mass, and
  2. to define the sacrament of the Eucharist, also known as the Holy Communion….the round-shaped tortilla-looking chip.

The Holy Communion is simply a repetition or a re-enactment of Jesus’ Last Supper. It is during the Last Supper that Jesus H. Christ reminded his disciples that He will live forever long after His earthly form dies. During their final meal together, Jesus says, “Take this bread and eat it. This is my body which will be given up to you. Take this wine and drink it. This is my blood which will course through your vessels. Do this in memory of me.” The priest who conducts Mass repeats these same words as he blesses the communion and wine. Think of the Last Supper as Jesus’ farewell party where He served chips and wine to His twelve guests.

Gluten Free Pizza Crusts Floods the Market

July 7th, 2012 - Comments Off

By Maria Grusauskas

I always felt bad for friends who had gluten allergies. No pasta, no bread, and most tragically: no pizza! Then I stumbled upon the gluten free pizza crusts that Evette Lecce of Pensi Pasta sells at the Santa Cruz Community Farmers Markets. And I didn’t feel bad anymore.

Sold alongside her fresh pasta, raviolis and delectable homemade sauces, Lecce’s gluten free crusts are 12 inches of thin crust heaven and an affordable crispy base to your farmers market-sourced meal.

“People were asking for pasta, mainly, and so I started doing gluten free pasta,” said Lecce. “Then I thought, well nobody has gluten free bread or pizza crusts.”

Golden Bridge location Eyed by Frozen Yogurt Shop

July 7th, 2012 - Comments Off

by Matt Spillane

Customers at Subway in the Goldens Bridge shopping center may soon be able to complement their sandwiches by going next door for some frozen yogurt or ice cream.

At the Planning Board meeting on Tuesday, June 26, property manager Robert Lauria presented a plan for Maggie May’s Frozen Yogurt & Ice Cream to add a store in the 550-square-foot space next to Subway on the north end of the plaza.

The spot has been vacant since Wags and Wiggles dog grooming left last fall and Subway moved into part of that space this spring.

Reason Behind Greek Yogurt’s Flying Off Grocery Shelves

July 7th, 2012 - Comments Off

As Greece sinks daily deeper into financial crisis, a humble staple of the Greek diet has become a billion-dollar business in North America.

Greek yogurt is flying off supermarket shelves in Canada after conquering the U.S. market. The high-protein content, natural ingredients and creamy taste have made it a hit with consumers in a health-conscious culture.

Canadian producers have doubled and tripled facilities to meet increasing demand and grocery retailers have experienced temporary shortages, leaving consumers scrambling for the latest holy grail of a healthy diet.

Noma Food Lab in Copenhagen’s LIVE Ant on Yogurt Dish

July 7th, 2012 - Comments Off

I was as shocked as you are, when I looked at this first-ever glimpse of a new dish from the world-famous kitchen of Noma, in Copenhagen, Denmark.

Noma is the Michelin two-star that has zoomed to the top of many international lists as the world’s best restaurant. Chef-owner Rene Redzepi has created in Copenhagen a new Nordic cuisine, yes…but he has also been honing a style you might call “primitivist modern.”

“Great Yogurt” of Maricopa Historical Society

July 7th, 2012 - Comments Off

Maricopa, AZ — On June 21, 2012, the Maricopa Historical Society held a successful fundraising event at Yogurt Jungle located at 21101 N. John Wayne Parkway. Sharilynn Hewitt, (owner of Yogurt Jungle), donated 20% (pre-tax) of the yogurt sales amount to the Maricopa Historical Society.

Historical Society President Brenda Hermanson had made a flier available over the Internet for several weeks before the fundraiser and also distributed them during the event, which lasted from 11:00 A.M. until 10:00 P.M.

White Pizza Anyone?

July 7th, 2012 - Comments Off

A modern take on pizza bianca – which there are quite a range of different versions of anyway. The crème fraîche and ricotta give it that indulgent edge so you don’t miss the gooey cheese and tomato.

1 quantity pizza dough
150g/5oz crème fraîche
150g/5oz ricotta, crumbled
10 slices Parma ham
4 ripe figs, chopped
Big handful rocket
Peppery olive oil, to drizzle

Preheat oven to 240C/475F/Gas 9. Place a couple of large baking sheets into the oven to heat up. Divide the dough in half, roll each half out into a large thin circle about 30cm in diameter on a lightly floured surface. Transfer to the hot baking sheets.

DeLand pizza shop worker of night deposit Robbed by Gunman

July 7th, 2012 - Comments Off

BY KATIE KUSTURA

Volusia County sheriff’s deputies are investigating an armed robbery that occurred shortly before 2 a.m. Saturday outside a DeLand Papa John’s Pizza.

An employee of the Papa John’s, at 1129 N. Woodland Blvd., was getting into his car when a man came from a nearby parking lot, pointed a gun at the employee through the passenger side window of the car and demanded money, spokesman Gary Davidson said.

The robber got away with the bag containing cash for the night deposit before hopping into the passenger side of a nearby car that fled east on Kensington Avenue, Davidson said.

Partially fallen Pizza Shop Balcony closes roadway in Windber

July 7th, 2012 - Comments Off

by Patrick Buchnowski

WINDBER — A portion of Graham Avenue in Windber was closed Saturday when the front of D’Arc’s Pizza Shop collapsed, authorities said.

The balcony of the pizza shop, which is located at 2013 Graham Ave., where Graham meets 21st Street, collapsed around 3 a.m.

The sidewalk and street were covered with bricks, wood and other debris, Windber fire Chief Craig Cicon said.

Cicon said firefighters were unsure how many of the four apartments above the pizzeria were occupied.

Bill Granger’s pizza party: Made for tearing

July 7th, 2012 - Comments Off

I’m a bit of a purist when it comes to pizza. You can’t go wrong with the perfect margherita. The one place I’ll make an exception for is Gjelina in Los Angeles, which serves interesting toppings such as guanciale, green olive and Fresno chilli, as well as little dishes of dried chilli, Parmesan and thyme seasoning that you can spike your pizza with.

To me, though, soggy pizza that’s delivered in a cardboard box that seems to infuse what’s inside with its unappetising flavour just won’t do. No, pizza is best served still sizzling, so once in a while it’s fun to have a pizza party and get everyone involved in creating their own combinations.