Body builders, fighters, athletes, nutritionists, historians, archivists and intelligent eaters everywhere all agree that eggs and chicken are good sources of protein and carbs are good for a body in motion. They too would agree upon the fact that vegetables are good for folks. So when I mixed eggs, chicken, potatoes, celery and onions together, in theory, I made super food, no? The recipe ingredients follow at the end of article.
Super Food photo: p3
I started by peeling, cubing and boiling 3 potatoes in salted water. I use and love my Oneida knife. I’m not endorsed by them but this knife and I have grown together in the kitchen and we both try to look good while staying sharp.
You can add steamed peas to the mix if you like. If so now is the time to retrieve them from the freezer and steam a cup full of them. Once steamed, cover and let sit.
Vegetables
Now is the time to chop the vegetables, onions and celery, while the potatoes are warming up. I like to leave the onion a little chunkier and dice the celery up pretty small as you can see in the photo.
Peel and chop up the hard boiled eggs.
Remove the meat from the precooked chicken thighs.
Love my Oneida knife
Once the potatoes are cooked you need to drain them and return them to the hot pan. Add the chopped onions, celery, eggs and chicken to the warm potatoes. If you are adding peas add them now too. Stir in the mayo, mustard, vinegar, relish and spices. No need to stir hard or use mixer as the potatoes are soft and will become mashed if you mix vigorously. It’s not bad, as some may prefer the texture, but personally I like the potatoes to maintain some cube shape. The taste is the same.
Once mixed you can enjoy warm with crackers or cool in fridge and enjoy in lettuce bowls later or between toasted sourdough slices in the morning with a slice of cheese. It’s a bit like tapas and goes great with wine, anti pasta salads, appetizer trays and sunsets.
Now getting back to the nutritional status of being called a ‘super food’. I think it certainly qualifies for the title as it tastes ‘super’. The Dude of Food fully approves and recommends trying this. This new super food group deserves all 5+ Golden Fork Awards if any are to be given.
3 large gold potatoes 4 hard boiled eggs 4 chicken cooked thighs 3 chopped celery sticks 2 chopped green onion stalks 1/4 chopped white onion 3 spoon fulls of mayonnaise 3 circle squirt of yellow mustard 1 spoon full of dill relish 2 cap fulls apple cider vinegar Add salt, pepper, paprika to your taste.
Additional options could include but certainly not limited to: avocado, peas, sour cream, ranch dressing or raisins. If you add grapes then we probably aren’t friends.
Salt is natural and is found on earth. Salt tastes salty. Salt is used to preserve meats and stuff.
Beyond these basic statements most folks are at a loss to expand on the paths that salt and life have shared together over time. Science class was something many kids never took that seriously and a subject many educators simply skim over.
Chemically sodium chloride or salt is composed of 40% sodium and 60% chloride.
Salt is mentioned in the Bible multiple times. Lot’s wife was turned into a pillar of salt. The word salt is also used metaphorically in the Bible to signify permanence, loyalty, durability, fidelity, usefulness, value, purification and more.
Historically, salt mining can be dated back to 6000 BC in the Romania/Bulgaria section of ancient Europe where people in Solnitsata (modern day Provadia) used to boil water to extract salts. Interestingly, Solnitsata is thought to be the earliest known settlement in Europe. Roughly the same timeline dates back to China’s use of salt as well.
We also know that Philip II of Macedon had a son named Alexander who studied with Aristotle and who toured the entire Greek, African and Middle Eastern empires quite extensively. In May 326 BC Alexander the Great and King Porus of Paurava met on opposite banks of the Jhelum River in Pakistan where they clashed. Alexander’s men crossed the river and subdued the army of King Porus and their 200 war elephants. It was recorded that Alexander’s Macedonian army losses numbered 1,000 of 41,000 men as the Indian army of King Porus lost 12,000 and had another 9,000 men captured out of an army of 50,000. A truce was agreed upon and Alexander let Porus remain king after Porus paid tributes. After the arduous battle, fatigue set into the combatants. Alexander’s men and horses found themselves tired and hungry. The horses began to lick the rocks on the side of the river. The riders noticed this behavior and examined the rocks to discover that there was a build up of pink Himalayan salt coating the rocks. The horses that did the licking and ingested this salt recovered faster and were in better shape the next day then the horses who didn’t lick the salt. This healing intrigued the riders of Alexander’s army who came to discover that near this area reside the salt mines of Khewra, which happens to be the second largest salt deposit in the world.
There is an ancient 242 km (150 miles) long road in Italy called Via Salaria which is named after the Latin word for salt. Via Salaria runs from Rome, headed east across the country to the Adriatic Sea, ending at a place formerly called Castrum Truentinum, modernly known as Martinsicuro. 51 km (32 miles) of this old salt road are now Italy’s state highway SS4. Medieval records document salt trading opportunities in Venice, Italy which ultimately helped contribute to the cities economic rise.
Salt mines in Salzburg, Austria can date mining of this mineral back to 800 BC. By 400 BC the locals were doing open pan salt making.
The 10 largest salt mines in the world are:
Sifto Mine in Ontario, Canada
Khewra Mine in Pakistan – pink salt
Prahova Mine in Romania
Atacama in Chile where they get lithium and boron from the salt
Wieliczka in Poland
Palibelo Village in Indonesia
Danakil in Ethiopia
Maras in Peru
Asse in Germany
Salt Catherdal in Colombia
The salt flat in Salar de Uyuni, Bolivia is the world’s largest (12 000 km²) and highest (3 700 m) salt flat. It is 25 times larger than the Bonneville Salt Flats in the US. This flat in Bolivia is what’s left of a prehistoric lake surrounded by mountains without any drainage outlets. The locals continue to harvest the salt in their traditional method, gathering the substance into small mounds to evaporate, additional drying over fire and enrichment with iodine.
It is said that the word salary is derived from the Latin word Sal or salt. People often think of gold as something very valuable and interchangeable with money. In the past, salt was extremely valuable as well. Salt was such a valued commodity that it said to have been used to pay Roman soldiers in lieu of coins, hence the word salary.
The impact of salt on society is incredible. Salt has helped create and destroy empires. Salt has also played a prominent role in determining the rise of some of the world’s great cities. Various sites eventually sprung up along the salt roads exacting heavy duties and taxes for the salt passing through their territories. This practice eventually caused the formation of cities, like Munich in 1158, when the then Duke of Bavaria, Henry the Lion, decided that the bishops of Freising no longer needed their salt revenue and set up shop in the Munich area. A ‘gabelle’, the word for a hated French salt tax, was enacted in 1286 and maintained until 1790. Because of these salt taxes, common salt was of such a valuable commodity that it caused population shifts and attracted invaders. Gabelle tax was cited on the list of issues prompting the French Revolution. The salt mines of Poland led to a vast kingdom in the 16th century. Liverpool rose from just a small English port to become the prime exporting site for salt dug from the mines of Cheshire and became the source for much of the world’s salt supply in the 1800’s.
In 1777, the British Lord Howe was jubilant when he succeeded in capturing General George Washington’s salt supply.
Founding Fathers of America used the phrase ‘worth your salt’ meaning ‘worth your work value for the salary earned’. Expressions like ‘worth one’s while’ and ‘worth one’s weight in gold’ are much older than ‘worth one’s salt’, yet the idea and history for these phrases are similar.
“Any man worth his salt will stick up for what he believes right, but it takes a slightly better man to acknowledge instantly and without reservation that he is in error.” Andrew Jackson
“No man is worth his salt who is not ready at all times to risk his well-being, to risk his body, to risk his life, in a great cause.” Theodore Roosevelt
Modern Dietary Guidelines recommend adults limit sodium intake to less than 2,300 mg per day—that’s equal to about 1 teaspoon of table salt. Scientifically there are a bunch of types of salt: Table, Kosher, Himalayan pink, Sea salt, Celtic Grey, Fleur De Sal, Flake salt, Red Hawaiian, Black Hawaiian, Smoked, Himalayan Black and Pickling Salt. These salts are defined by colors, textures and the regions they are discovered in. The earliest recorded study published in China around 2700 BC mentions more than 40 types of salt and provides descriptions of two methods of salt extraction that are similar to the processes used today.
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Some examples of salt types follow:
Table salt: Qualities: Classic standard. May contain anti-caking additives to avoid clumping in humidity Pros: Inexpensive. Contains iodine. Cons: Typically contains the highest sodium content of all salts.
Sea salt: Qualities: Coarser texture extracted from ocean water around the world Pros: Naturally contains iodine although some claim low levels. Cons: May contain impurities. (metals or plastics)
Kosher salt: Qualities: Coarse, flaky texture. Pros: Need Kosher? Cons: May not contain iodine.
Himalayan salt: Qualities: It’s pink color comes from iron oxide which is a compound found in rust. Pros: It’s pretty and Barbie would twerk for it. Cons: Not usually iodized.
Here are some fun and interesting facts about salt:
Only 6% of the salt that we use in the US is used as food. Salt is used for many other reasons. 17% of American salt is used for keeping ice off of the roads in winter for safer driving.
If you soak older, wrinkled apples in a mixture of salt and water, the wrinkles will go away.
Salt (sodium chloride) It is the only family of rocks regularly eaten by people.
Mixing salt in with the water of cut flowers in a vase will help the flowers live longer.
If you rub salt on your griddle, your pancakes will not stick.
Every cell of your body contains salt.
Adding a little salt to your boiling water when boiling eggs will help prevent the egg from cracking. Salt also stops the egg from coming out of the shell if it does crack.
You can test the freshness of eggs in a cup of salt water. Fresh eggs will sink and bad eggs will float.
Sprinkling salt in your pantry helps to keep ants away.
Your body needs 200 mg of salt per day to be healthy.
You can sprinkle salt between bricks or rocks where you don’t want grass to grow.
Ice water gets colder when salt is added.
Salt is usually the first thing to take the blame for a dish that doesn’t taste so great.
The dictionary describes a salty person as “an angry and ill tempered individual.” Salty describes a personality that is bitter, angry, irritated and/or hard to take.
Salt deposits have been reportedly discovered on Mars.
At the end of the day, salt is salt. There is no scientific evidence to suggest that any type of natural salt is healthier than any other type of natural salt. Salt substitutes are another story and should probably be avoided but that’s not what we’re currently talking about here. Keep in mind that, unless you eat fish regularly, iodine is somewhat elusive in most people’s diets. Choosing an iodized salt can be a healthy choice if used wisely.
One of the things I noticed about people returning from the island of Ometepe was that they all projected a relaxed vibe. Being on vacation at the beach I was already relaxed but I was curious about this vibe other folks were experiencing. They all said they had just returned from visiting Ometepe and the surrounding areas.
Taking the ferry from Rivas to cross to the island is easy, inexpensive and takes an hour. The boats run pretty frequently and make it easy to get back to the mainland if needed during daylight hours. The town of Moyogalpa is there like a patient friend waiting to greet the arriving ferry travelers. The town is a neat little arrangement of approximately 6 square blocks that you can find nearly everything you might need. There are many places available to stay between the 2 volcanoes on this big island and everything can be arranged once arriving in Moyogalpa if a pick up hasn’t been arranged already. There are a bunch of places to choose from within steps to regroup, have a beer, get some food and/or contact folks for arrangements. Read on.
My arrangements were made for me. I needed to be 3 blocks up and 1 to the right of the port to a place known as Hospedaje Siero. The family that run this place are great. Lucy holds down the rentals while her husband Abraham is handling the remodeling that was going on. The photo below shows the old school material delivery happening one morning.
In the foreground you have the construction delivery going on and in the background you will see the orange canopy Krisdalia. I’d visit Krisdalia for instant mocha coffees in the early mornings. The mom and daughter team were nice people. Both the hostel and Krisdalia next door were easy to find and provided an excellent area to call home.
The island consists of 2 volcano cones that protrude through an enormous lake that feels like a wave less ocean whose perimeter claims roughly a 55 mile figure eight ride. Renting a motorcycle from Green Expedition was easy. They are reputable, trustworthy and came with a good recommendation which I share here. https://www.instagram.com/greenexpedition/?igshid=OGQ5ZDc2ODk2ZA%3D%3D
Along the same main street from the ferry and steps from Green Expedition is El Picante Restaurant. They offer a knowing staff, pleasant atmosphere, good blended drinks and delicious food too. The owner Jan knows many things, is very helpful and a great host. Many hours were spent here. Visit here for sure. Even Kurt from Canada recommends El Picante as you can read below.
The next place up and on the same side of the street hosts a sign that says La Cocina de Mami and offers rooms to rent also. This is an awesome place to go for breakfast. The other thing I loved besides how nice the staff was is the chicken pasta.
The last place you should seek out is up the main ferry exit road and when you get to the island circle road which is about 5 blocks up go right. About 2 blocks down on the volcano side is a small sign letting you know there is delicious food waiting to be created for you at Comedor Alma. We were always welcomed warmly there and treated like family. Everything we had on the menu was good. It is as local as you can get when it comes to eating in Ometepe and added to a great experience while visiting the island. https://www.facebook.com/memitoelnica/videos/estamos-transmitiendo-desde-el-comedor-almamoyogalpa-isla-de-ometepe/376300624389041/
Thank you to all the locals whose paths crossed with mine and for sharing your beautiful place and vibes with me. Muchas gracias. The Dude of Food
Once you arrive to Playas Del Coco and get situated you will end up back on main street for one reason or another. It is the center of everything you will need whether it’s the beach, food, information, transportation, bank, doctor or whatever. The photo above shows the main street looking eastish. You’ll have a couple blocks until you are at the end looking this direction. The other direction in the above photo will send you towards the beach and a few more blocks of interesting places like more shops, quick eats, sports bars, etc.
Housing was at a place found on Airbnb called ‘Maria and Marios’ and I was very happy to have stayed there. They couldn’t have been nicer people and treated me like family. The walk from their home to the main road would take me past 2 stores and a fruit stand. Whether needing a refreshing coconut water straight from a coconut soaking in ice water or a cold beer on the walk I had options.
There are many fun looking places to enjoy around town and unfortunately I didn’t get to experience all of the ones that appealed to me but the following are a couple of the cool places I discovered as I wandered around Playas del Coco.
In the morning I would ride my borrowed bicycle the few blocks to the beach and get a coffee at a cool place called Cafe Corazon. They are located close to the water (50 meters) and provide good coffee in a smart zen atmosphere. The guy behind the counter was a welcoming host. https://www.instagram.com/cafe.corazon/?hl=en
Sal y Fuego can be found off the main road up the street from the sports bar and is a terrific find. If you love grilled meats and fish presented by a local trained in Argentina then you’ll love this place. The staff is friendly. I gave them a Venice Brand sticker. Worth the quick walk up the slight hill. https://www.instagram.com/salyfuegocr/?hl=en
At the corner where the sports bar and Mexican restaurant meet (the street you’ll walk up to find Sal y Fuego) is another new restaurant called Nakapasi. They are really new and I couldn’t find their social media but the man behind the bar, Abraham, was super cool. I gave him a Venice Brand sticker too. We tried to get the NHL Stanley Cup finals on which didn’t work but they did offer cold beers and really good ceviche. This would also be a good place to bring a date for dinner.
The Dude of Food really enjoyed the time chilling out around Playas Del Coco and thanks all the nice folks that taught me, shared with me and made my Costa Rican experience extra special. Thank you all. Pura Vida.
Recently, there was a 3 week period when my path stopped and all I did was hang out in the Popoyo Beach, Guasacate, Nicaragua area. The time was spent with a buddy either going to the beach, doing little things around the pad, eating or going to get some more beers before going out to eat again. It was pretty terrific and as much as the insects, reptiles, barking dogs and heat can be annoying it was far better than the traffic, homeless issues and silly political news games presented to US back home. My heart rate easily decreased by 15 beats a minute after a few days of adjustment.
As mentioned there are a number of really good places to eat in the area. They are all run by fine people who create quality foods of all kinds. There is a variety of places to choose from and below are some of the places that stood out the most to me. They are listed in alphabetical order and show no preference by the place in order. Read each listing to find out more about the places.
https://goo.gl/maps/aPEzYy5FLo8skJFi8 This link will take you to Guasacate’s main beach road on Google maps and will help guide to some mentioned eateries.
Amahula Hostel – This place is located on the south end of the main beach street. They have nice rooms, a cool staff, a big open bar/cafe/board stash-shower/hang out area and organize parties in the area. They can be found on Instagram – https://www.instagram.com/amahulahostel/
Amaros – Amaro is a really nice guy who just opened a new restaurant in town. Located in a central spot on the main road near the salt flats this is a great place to eat breakfast. The huevos rancheros is the best in town. The staff is sweet and I loved going here.
Amaros kitchen
Huevos rancheros at Amaros
Casitas Pacific – This place offers nice rooms and has a cafe you’ll be happy you discovered. If you want to enjoy lunch at a table looking out to the beach while sipping a cool drink in the shade, then you should find your way to this spot and enjoy. https://www.casitaspacific.com/cafe-restaurant
Casitas Pacific
Dutchy’s Entrance
Dutchy’s Deli – Always cheerful and welcoming, this is a place I like to see the doors open at. You can change your spirit simply by walking in, saying hello and having a refreshing smoothie in the patio area. The tuna sandwich, roast beef sandwich and hamburger are all winners. If they have the homemade lox you must have it. They also make good fresh bread and have menu items for those who choose not to eat meat. There might be a dog sleeping in the bathroom and chances are he’s not gonna move so aim carefully. Lastly, if you notice the place has a nice charm, it is most likely because the owners wife is a very talented designer with a great eye. Both are very cool people who host an excellent staff that helps them run an awesome establishment. They can be found on Instagram. https://www.instagram.com/dutchysdeli/
$1 taco at La Loma
La Loma Lobster plate
La Loma Del Sabor Restaurante – This was the first place I ate in the Guasacate/Salinas area and was always happy to return. The banana con leches were so good I would ask for 2 every time. The menu offered many good options and were more of a locally known spot. They aren’t on the main beach road but on the main highway. They are on Instagram too. https://www.instagram.com/la_loma_del_sabor/
La Tica #2 – This place is located at the end of the road and everyone knows Jessica. She is super cool and besides being the hostess that holds down the hostel she is the cook that manages the nightly BBQ on the grill outside that is a big hit for everyone in the neighborhood. They offer none meat, chicken, cow or fish options along with a plate full of salad and potato star things. The nights they offered Dorado as the fish option were my favorites. This place is just good all around. Not sure why Trip Advisor has the ratings it does but you can be assured Jessica has got it handled. Eat, drink, surf, sleep and be happy. https://www.instagram.com/explore/locations/1025477827/la-tica-playa-guasacate-popoyo-nicaragua/
Magnific Rock – This place is an awesome location perched on the point above the surf break and when the waves are firing this place would be the bar where the judges would be sitting. It is priced more on the higher end of the scale like a couple others on this list but what you get in return is worth the extra couple dollars when you are enjoying the coffee in the am or a refreshing drink at sunset. https://magnificrock.com/drink-dine/magnific-rock-cafe/
Restaurant Kathere Abierto – This one you may have to keep an eye out for as I don’t remember seeing a sign and it looks like it’s part of something else. It is located on the main beach road right next to and on the north side of Vibra Guesthouse. The patio, which from the street you enter the center, runs sort of parallel to the road with the kitchen counter towards the back of the patio away from the street. This place can seem odd at first but be cool, act patient and enjoy the food. Trying to get fancy or act touristy will not help. The menu is typical Nicaraguan food and is done properly. We ate here on several occasions and one night I enjoyed the fish special which was called like citrus fish or primo fish or something like that and it was worth every penny.
PIZZA – there are a couple of places you can find pizzas in town and all are pretty good. On the main beach road you will hear about pizza night and just follow the crowd. It can get crowded and you can wait an hour or they could even run out as once happened to us.
Farther away from the beach is Mad Dog’s Pizza. They are kind of located in a spot by themselves but follow the sign and you’ll easily find it. The owner is a nice guy and they had a pretty cool set up where we watched 2 periods of the NHL Stanley Cup Finals. The food was good, the beer was cold and the hospitality was genuine. https://www.facebook.com/maddognicaragua/
Well that is what I have to share. Muchas gracias to all the fine folks in the beach community of Guasacate y Las Salinas, Nicaragua.
If you ever have encountered the ‘stuff down the drain’ issue in your kitchen then maybe you can get a tip from this little kitchen quick fix tip video. The Dude of Food is here to help.
A good rule of thumb is to always have a catch screen in place. Also never toss coffee grinds or eggshells down the garbage disposal. Those items are for the trash or composting.
It is worth it to be aware of what you put down your drains and a simple catch screen helps a lot.
One of the memories I carry from when I was a little kid is of my grandmother preparing tapioca pudding from scratch and it was the best. I always loved it warm and freshly made. She always made us stay out of the pool for 30 minutes after eating lunch. Anyways, the memory I have of those tapioca puddings is captured in a German dish known as Griesbrei. The flavor of Griesbrei reminds me of those early family days. My Bavarian friends always laugh at me and say that I like ‘baby food’ but it is what it is. If it tastes good maybe it’s worth overeating sometimes. Perhaps I will try to mix it with some grits, a couple eggs and a side of peppered bacon next to a buttered pancake splashed with maple syrup.
Dr. Oetker makes the package above and the one I originally fell in love with but you can prepare your own with the following recipe. I have some semolina left over from pasta making and will try this recipe soon.
Griesbrei –
Ingredients 3 ⅓ cups milk ½ cup soft wheat semolina 2 tbsp. sugar 1 tsp. vanilla extract 1 pinch of salt 1 large egg 1 tbsp. butter
Instructions Add milk and sugar to a sauce pan, mix well and bring to a light simmer. Gradually add the semolina while stirring. Bring to a light simmer, cover with a lid, and remove from heat. Allow to sit for about 5 min. In the meantime, separate the egg. Beat the egg white with a pinch of salt until stiff peaks form. Add the egg yolk to the semolina pudding and mix well until fully incorporated. Stir in butter and vanilla extract. Fold in egg white.
You can purchase your Dr. Oetker’s Griesbrei on Amazon by clicking here.
This 2022 holiday season I introduced a couple of new items to my kitchen tool box which is important as we grow as chefs.
The paella pan is made by Garcima from Valencia, Spain and is a traditional polished steel paella pan that I plan to use to prepare risotto. The pan seems well made and carries a 2 year guarantee. I look forward to cooking with it.
The Dutch Oven is called Pure Intentions ‘Ecolution’ by Epoca Int’l in Florida. This pan is also stainless steel with a tempered glass top. This item has a Limited Lifetime Warranty.
The wooden roller is an Everyday Living item distributed by Inter-American Products and was made in Taiwan. It has held up pretty well so far for helping to thin out homemade pasta for my noodle cutting machine. This item has a quality guarantee or receive a full refund. How can you go wrong?
Whatever your budget or skill level remember that joy comes from sharing and cooking is to be shared, so bring joy to the world and keep cooking. Happy holidays.
The Dude of Food grew up an only child with a working mom who disliked cooking. Her 3 motto’s in life to me were:
‘where there’s smoke, there’s dinner’
‘you can never be too rich or too thin’
‘go play on the freeway’
The refrigerator to me was something to go look in at someone else’s house. That is how I learned about food, by looking in other peoples fridges and lunch boxes to see what they ate like. It took me years to get over just casually opening and looking inside of someones fridge.
On special Saturday mornings as a kid I used to make a can of Spaghettios or Franco American Macaroni with cheese sauce as a treat.
One of the places I would wander over to visit was the house of the Italian family down the street. They had 3 older girls and a boy my age and they always had food. Their kitchen was the best. Something was always out on the table or on the stove top, warmed and ready to be eaten. Homemade pastas, sauces, pizzas, rapini and as we got older everything with onions in it so our lungs would stay healthier. This Italian mother even made liver taste good with thin slices and loads of onions.
When we would go back east to visit their Italian relatives I would be blown away that every Italian kitchen was the same, warm and full of food. We couldn’t go anywhere without eating a plate of food and sipping some homemade wine. By the third or fourth visit you’d be pretty full but the hosts would get offended if you didn’t eat their food and thought you liked the other family better so you had to eat, drink and be merry. It was great.
When I went to visit the youthful home of my buddies father in Italy I was blown away at the genuine love, hospitality and meals shared with me.
This love of family and food has never left me and recently I began preparing homemade pasta noodles after a lesson from my friends father’s sister, Aunt Mary, whom I’ve known since I was in 5th grade. I’m now 56 years old. In researching how to make a better noodle I was directed to Youtube and discovered the next best thing since beer was created. The name of this Angel is Grandma Gina Petitti. She has a food channel that you must see.
Grandma Gina is precious and I instantly fell in love with her. She speaks just like everyone in my buddies family and reminds me of the best of my childhood. If you are still reading this then you must go to visit Gina https://www.youtube.com/c/BuonAPetitti/videos and see for yourself.
Grandma Gina Petitti
Learn to make noodles, ravioli or whatever else you might be interested in preparing but be ready to get sucked in. You will learn to cook and have your heart warmed at the same time.
M & W Gourmet Foods of Oxnard, CA was begun in 2006 at 3 Farmers Markets with the desire to create “a healthy snack alternative.” Over the last 16 years these snack makers have grown into a really good thing keeping many people happily snacked up.
photos: P. Pearce
The Dude of Food discovered these tasty snack treats while being on set and finding his way to the craft service table. These roasted almond filled snack bags are a great replacement to donuts and potato chips. Over time more and more flavors became available with 11 roasted almond flavors currently available at their web page (https://www.mwgourmetfoods.com) including many creative tasty flavors. Some of the Dude of Foods favorites include Coconut Macaroon, Honey Cinnamon and Cappuccino.
