Green Apple Personal Chef Services

READ IT before you decide to dine outside Yes, restaurant patios will be open! This is a new world though. You're most likely going to a restaurant that threw together a patio in hopes of making some money. The building was not designed for this. They are trying their best but everything may not be perfect. Eating in the streets is fun but it's going to be hard on the employees. They have to wear a mask and gloves no matter how hot and go possibly a few hundred feet to get mo...re water. Please help your servers in this journey by doing the following: 1. Don't run your server. Try your best to ask for everything you need at once. Remember, it's going to be a long walk from the street into the building for more water or anything else. Help us out by asking all at once 2. No mask jokes or your views on them. The server has to wear it. They have no choice and really your opinion of them while you're eating not wearing one means nothing to them. 3. The server is wearing the mask to protect you and you have nothing on to protect them. Wash your hands. 4. You eat. You go. Eat your meal. Have some drinks but please do not sit at a table all night unless you continue to spend money. These restaurants are working with very limited space. They can't afford for you to order 2 side salads and water and sit there 4 hours. Yes, people do that. All the time. 5. Don't come out if you're sick. 6. Social distancing. Keep your kids at the table. Yes, they're cute but if they are running around they are getting too close to other people. 7. Cut everyone some slack. Everything may be a bit slow because this is basically a new job for everyone. Be kind. 8. Tip. TIP. They are going to be sweating wearing masks all to make a buck. Please treat them right and leave a decent tip. If you can't afford to tip you can't afford to go out. 9. Be pleasant. You should be happy. You're finally out. 10. Realize that the staff is doing their best. 11. Remember you have 3 meals a day every day of your life. This is only one of them. Calm down and enjoy it! 12. Please copy and paste! See more

Sometimes you need cake and you need it now. This is the recipe for those people (me). You may even have everything you need to make it in your cupboards at this very moment. And get this; you mix it in the pan you bake it in. Since I will do just about anything to avoid doing more dishes, this makes my heart happy. No extra bowls, containers or doodads to wash. There will be a stirring implement, but you get lick that before washing so I consider it worth the effort. While t...he recipe I’ve posted is from the 1960 edition of the I Hate to Cook Book, the recipe has its origins in the Depression Era when butter and eggs were expensive and scarce. It’s chocolatey, inexpensive and vegan-friendly. Top it with your favourite icing or just eat it right out of the pan. It’s so simple, my 7 year-old son made it himself. (Shown topped with a German-style coconut, pecan topping. See more

Growing up, my Mum would lob a loaf of, what we affectionately called Bog Bread, into the oven once a week. It was made with simple ingredients found in most pantries and took less time to put together than it took to heat the oven. This is a Northern Irish recipe, (my Grandmother’s actually) traditionally known as wheaten bread. It doesn’t require yeast or a degree in biochemistry to get a delicious, deeply satisfying result. Nor do you have to rally the commitment that ye...ast or sourdough loaves often demand. It certainly gives more than it takes. Serve a doorstop-sized slice slathered with butter next to a bowl of soup or nosh a lightly-toast piece with jam, bog bread won’t let you down. Wheaten Bread (Bog Bread) Ingredients: 2 cups Whole wheat flour (12oz.) cup White all-purpose flour (4oz.) cup sugar (2oz.) 1 tsp Salt 1 tsp Baking soda 15 fl oz Buttermilk (or milk substitute)* Method: Preheat oven to 375F. Lightly grease an 8 cake tin. Mix dry ingredients together in mixing bowl. Add buttermilk (or substitute) and mix. Turn out on to lightly floured work surface and VERY lightly knead a couple of times just to bring the dough together. Unlike yeast bread, you do not need to develop gluten by kneading to have a great result. Roll dough into a boule and place in 8 cake tin and cut an x on top with a sharp knife Bake at 375F for 45-55 minutes until browned and baked through. The loaf should sound hollow when you tap the bottom indicating it is done. *Let’s face it, not everyone has buttermilk languishing in their fridge. Don’t despair! Here are some alternatives: 1 Tbsp of vinegar or lemon juice and top it up to measure 1 cup with milk or non-dairy milk. Let sit for 5-10 minutes until slightly curdled. Plain yogurt

If you're trying to stretch the time between trips to the grocery store, the Dairy Council of Canada has a helpful guide about which dairy products you can safely freeze. https://new.milk.org//Dairy-Inspirat/From-Fresh-to-Frozen

This answers a lot of questions I have been getting about COVID-19 and food handling. A good read indeed.