Simple Tips For Making The Perfect Smoothie

By Tracy J Elmore

Photo: http://tnt802.files.wordpress.com

Smoothies are seen as a perfect way of maintaining good health. Making a smoothie can be pretty easy but there are certain tricks that one needs to keep in mind to in order obtain the best smoothie. Some of the tips used in making the best smoothies include:

Use Yoghurt as your Base

Making a smoothie normally requires a semi liquid. Normally milk is usually used or sometimes soy. Yoghurt is seen to be the best base as it contains certain beneficial bacteria. Yoghurt is also good because it is low in calories.

Freeze Your Fruits

Frozen fruits are the best when it comes to making smoothies. Frozen fruits normally make your smoothie to be extra thick and cold. Large fruits like melons normally need to be chopped before being placed in the freezer.

Healthy All the way

If you intend to lower the content of calories in your smoothie, you can either use skimmed milk or soy milk. You can also increase the nutrition of your smoothie by using protein powder, brewer's yeast or wheat germ.

Cocoa is normally packed with lots of flavanols. These are the compounds used in making chocolates. Unlike chocolates cocoa is seen to be virtually fat free and low in calories. Adding just one teaspoon of cocoa will go a long way in boosting the health of your heart. Cocoa powder is good for butter and banana smoothies.

Extra Tips

It can be really irritating when you make a smoothie and realize that's its not thick enough. If your smoothie is coming out extra thin you can make it thicker by adding ice cubes.

When blending, it is necessary that you add the liquids first. This prevents the fruits from binding up with the liquids. Blend everything on high until it is highly blended. If the smoothie is too thick it means that you've used too much ice cubes or frozen fruits. Thinning can be done by using water, a splash of coffee or green tea. Coffee perfectly matches with smoothies made of butter, cocoa powder and bananas. Green tea on the other hand particularly goes well with peaches and strawberries. In addition, coffee and tea are seen to have beneficial antioxidants which have numerous health benefits.

The ingredients used in making smoothies are never sweet for the tongue. One can sweeten the smoothie a little bit by adding maple syrup or honey. Keep this sweeteners at a minimum in order to keep the calories level down.

Some of the ingredients used in making a punchy smoothie include:

• 1 cup of milk

• 1 cup spinach

• 1 teaspoon of honey

• A quarter cup of frozen peaches

• A quarter cup of frozen strawberries

Finally just because your smoothie has ingredients like spinach, peaches and soymilk doesn't mean that it's healthy. A healthy smoothie is one that has a low count in calorie. You need to keep an eye on the calories level of your smoothie. This will help you understand how your smoothie fits perfectly in to your diet plan. To learn more about how to make the perfect smoothie, visit http://www.mainstreetclinton.com.

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A Delicious Honey Bee Cocktail Recipe

 By Laurel P Abell 

Photo: honeybeesrecipes.com
 
Honey can be easily used in many different ways without making too many efforts. It is not only a natural sweetener, but also has many other benefits. According to numerous studies and researches, honey protects your body against infections and also prevents many diseases. Usually, natural honey bee food contains royal jelly, bee propolis and bee pollen.

Daily intake in an appropriate amount means good health. Moreover, it can be easily incorporated into your diet via simple and delicious recipes. To start with, you can simply eat one tablespoon of honey with your morning tea. In the afternoon, iced tea can also be a good choice. At night, a honey bee cocktail will completely relax your mind and body. While making food for your family, you can add taste as well as health by adding just a few drops of honey.
Honey is quite healthy for your body. However, you should consider a few things while using it in home recipes.

You should not heat raw honey over 160 degrees Fahrenheit. This is because excessive heat causes honey to lose its medicinal properties. Honey is a natural sweetener. Therefore, you should use it in less quantity than sugar. In other words, one cup of sugar is equivalent to half or three-fourth cup of honey. Moreover, honey turns food into brown color quickly. Therefore, cooking temperature should also be low.

As mentioned earlier, natural honey has many benefits. It affects your health as well as beauty. Moreover, it can be consumed by everyone. Honey can be easily used for a lot of home remedies, home recipes and many other purposes. In fact, it can be easily bought at affordable rates. Honey also acts as a good cure for many different types of skin problems.

A Delicious Cocktail Recipe

Almost all of us attend parties or even host them on a regular basis. Most of the time, guests just want to sit back and relax. For many people, relaxation means having a few drinks and enjoying themselves. However, people are usually confused about the choice of drink to be kept in a party. As a host, a person has to keep in mind different preferences, likes and dislikes. A cocktail is often a good choice when you are confused in such circumstances. Let us tell you about the recipe of a delicious and easy-to-make cocktail:

Honey Bee cocktail.
Preparation Time - Approximately 15 Minutes
Ingredients
¾ oz lemon juice
1 Bottle non alcohol champagne
½ oz Honey
½ water
Lemon twist to garnish
Ice Cubes to add to the drink

First of all, you have to take a saucepan and fill it with honey and water. Heat them for some time until the mixture thickens. Once the mixture has thickened, let it cool for some time. After this, add honey syrup, lemon juice, bottle non alcohol champagne to a punch bowel. You should also add ice. Mix. Pour the drink in a cocktail glasses with ice. Garnish it with a lemon twist. Your Honey Bee cocktail is ready to be served. It will taste as sweet as honey, with some sourness from lemon and just a hint of champagne.

http://www.hiveandhoneyapiary.com

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Desserts for Kids

 By Katy Cavallero 

Photo: media1.onsugar.com
 
Dessert is one course of the meal that is probably enjoyed the most by children as sweetness is something that is most appreciated by young taste buds. Ask children what their favorite foods are and most likely they're going to mention something sweet like chocolate cake, apple pie or ice cream sundaes. Other foods that make the list include fast food favorites like pizza, fried chicken or comfort foods that mom used to make.

With desserts, parents should be careful not to overindulge their children and give in to their every whim. In typical American families, parents scolding children when they're naughty would send them to bed without any dessert. It would be wise for parents to feed their children sensibly while they're still young so they don't have any difficulties in training them later on in life.
When all you know to make are decadent desserts like sugary and buttery pastries, then limit the portions into reasonably sized servings. The reason why a lot of people become obese is the excessive consumption of fattening foods, including dessert. A solution to this is not to make it available in your house all the time and instead have more fruits.

Should you be open to modifying traditional recipes, then by all means make some simple yet high impact substitutions that make the dish a lot healthier. Replace refined white sugar with natural sweeteners like coconut sugar, raw sugar, honey, muscovado, stevia and agave extract. Other tips include replacing a portion of flour with fiber rich wheat flour. Incorporate fresh or dried fruits, nuts and even some vegetables (like carrots, beetroot and yams) into certain recipes to boost nutrition and fiber content. Sneak in super food like fiber rich chia seed for added digestive health benefits aside from energy.

Presentation is the key as visual appeal is also an important factor for a child to eat something. Cutting cookies into fun shapes or sprinkling with colorful candy sprinkles or dried fruit is a great way of making something more appealing.

Overall menu planning for families should likewise include desserts. Serve more fresh fruits in season as opposed to baking rich desserts. Not only is it cheaper, it's a lot economical as well. For restaurants, consider having a dessert selection for kids that are healthy as well. A great option could be carrot cake muffins, banana bread slices with vanilla sauce or fresh fruit skewers.

Feel free to share this with your friends. I discovered new recipes on this link http://www.gourmandia.org.uk

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Five Great Guatemalan Desserts

By Chris Rawstern 

Photo: 3.bp.blogspot.com


Every country has its own sweets and desserts. Sometimes they are known mainly only in their country of origin, and sometimes they become quite popular through exposure in ethnic restaurants. Some Guatemalan desserts are similar in nature to ones in other countries, as with their Borracho cake. Many cultures have cakes that are soaked with a sugar syrup and alcohol. Other Guatemalan desserts are far more unusual.

The cake mentioned above, the Borracho is a light sponge cake that is literally drenched in sugar syrup laced with a typical Guatemalan rum made from their sugar cane crops. This cake is found in pastry shops around Guatemala City, and is generally sold by the slice. Slices are set into a larger muffin paper to contain the syrup dripping out. The cake is topped with a cornstarch pudding made with milk, and then decorated with raisins. In my early life I had never heard of this kind of cake, and it quickly became a favorite. The sugar syrup is cooked with a true cinnamon stick so the syrup is cinnamon flavored. The cake is simple to make as any sponge cake will do, and any simple cornstarch pudding works for the topping.

Rellenitos de Platano are one of the desserts I have always been enchanted with. Platanos are plantains, and relleno means filled. In this case, these little oval shaped desserts are filled with black beans cooked down to a paste. If this sounds strange, it is nonetheless a delicious flavor combination. Eating plantains and black beans, a common pairing at any meal, are a particularly tasty combination. In this case, the plantains are cooked and pureed, a little sugar and cinnamon are added and this is the outside of the dessert. Pureed black beans are cooked down to a thick paste and a small bit is placed into the center of an oval shaped bit of the plantains. These are fried and rolled in granulated sugar to serve, hot or cold.

Chancletas are another interesting use of a vegetable. These are made with Chayote squash. At times, these squash are plentiful, and using them as a dessert is just another way to use up the excess. The chayotes are cooked whole. Once tender, they are split in half and the insides are scoped out as for a twice baked potato. The inner flesh is mashed or pureed and sugar, cinnamon, raisins and cookie crumbs are added to thicken. The mixture is placed back into the skins of the chayote and set on a baking sheet. These are baked until set, about 20 to 30 minutes. The name chancleta means slipper, as they are supposed to resemble a slipper.

Polvorosas are a type of shortbread cookie. The name comes from the word polvo, meaning powder or dust. The cookies are rolled into powdered sugar when baked, so biting into them gives one the reason why they are thus named. Shortbread of any kind is made without eggs added to bind the batter or dough, and this makes shortbread unusually crumbly. These little cookies are made into small round shapes with a flat top. They are much the same as the cookies known as snowballs, or Mexican Wedding Cakes.

Other typically Guatemalan sweets are found sold by street vendors on many street corners. The Guatemalans make candy out of unlikely things such as squash or sweet potato, along with some fruits like figs, orange peels or guavas. These candied fruits or vegetables can take days to make, because of the long, slow cooking process required to get them down to their dried, crystallized state.
Many other typical candies are also sold alongside these candied fruits or vegetables, and all of them have their particular flavor and shape. All of these desserts are amazing in their variety and in the imagination of those who came up with the recipes. Nothing is wasted. Even leftover cakes are made into a new cake, using the crumbs as a base.
Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site http://www.aharmonyofflavors.com my Blog at http://www.aharmonyofflavors.blogspot.com my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

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How to Make Apricot Bavarois

 By Abdul Khan Wahab

Photo: aucdn.ar-cdn.com
 
Ingredients
600 ml/1 pt milk
15ml/1 tbsp corn flour
6 large eggs yolks
225g/8 oz caster sugar
For moulding
825 g/ 1 lb canned apricot halves in syrup
15g/1/2 oz gelatine
Juice of two lemons
60 ml/4 tbsp very cold milk
275 ml/10 fl oz thick cream
Melted butter for greasing
For optional decoration
Drained canned apricot halves
Whipped cream and angelica
Method
1. Bring the water in the bottom of a double boiler to the boil, and then reduce the heat so that water is lightly simmering.
2. Mix the corn flour in a bowl with 60 ml milk. Pour the remaining milk into the top pan of the boiler and scald it over a gentle, direct heat. Pour the hot milk on to the corn flour mixture, stirring, and then return it to the pan.
3. Bring the milk to the boil over a medium heat, stirring continuously. Simmer for 2-3 minutes, then leave to cool for 5-10 minutes, stirring to prevent a skin forming.
4. In a large bowl, whisk the egg yolks with the caster sugar until pale, and so thick that mixture falling from the lifted beaters will leave a trail on the rest of the mixture. Gradually whisk in the thickened milk.
5. Return the mixture to the top of the boiler. Cook over simmering water, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon.
6. Remove the pan of thickened custard from the heat and plunge its base into cold water. Continue stirring for 1-2 minutes until the custard has cooled slightly.
7. Drain the apricot halves and place 150 ml syrup in a small bowl. Sprinkle the gelatine on to the syrup and leave to soften for a few minutes. Then put the bowl in a saucepan of hot water and stir until the gelatine has completely dissolved.
8. Turn the custard into a large bowl. Pour the dissolved gelatine in a thin stream on to the custard, stirring continuously. Reserve enough apricot halves to decorate the base of a 2 L decorative mould. Cut each remaining apricot half into 6 slices and stir into the custard with the lemon juice. Chill until on the point of setting.
9. Add the cold milk to the thick cream and whisk until thick but not stiff. Fold the whipped cream into the almost set custard.
10. Brush the inside of the mould with melted butter and arrange the reserved apricot halves attractively over the base. Pour in the cold, but not set, custard cream. Cover and chill until firm-about 2 hours.
11. Un mould the bavarois on to a flat serving plate. Decorate with drained canned apricot halves, swirls of whipped cream and 'leaves' of angelica.
Preparation time
1 ¼ hours including chilling, and then 2 hours setting

Hello, my name is Abdul Wahab from Pakistan I am one of those people who love to cook. I always try to cook best recipes. For more best cooking recipes visit our website www.cookinginfolink.com

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Dessert Recipes To Help You Lose Weight

By Christoper M Hayes  

Photo: media1.onsugar.com
 
Until recently the directive for most weight loss aspirants was to stay clear of fat laden foods such as desserts. However new compelling research from the medical field seems to suggest that in order to achieve successful weight loss, the dieter should eat a breakfast rich in carbs, proteins and dessert. A wholesome breakfast with a moderately low calorie dessert would satiate the dieters' food cravings and suppress his appetite for the rest of the day, thus helping him lose weight. Here are 5 appetizing low calorie dessert recipes that will see your weight loss aspirations come to fruition.
Recipe 1: Lemon Mousse with Strawberries
Ingredients:
2 cups of strawberries

• 1 envelope of gelatin
• ¾ cup of sugar
• 2 teaspoons of grated lemon rind
• ½ cup of freshly squeezed lemon juice ]
• 1 tablespoon of extra light olive oil
• 1 large egg
• 1 1/3 cups of fat free plain yogurt

Method: Hull and slice the strawberries and keep aside. Combine the gelatin in a ¼ cup of cold water and allow it stand for about 5 minutes. Meanwhile combine the lemon rind, lemon juice, sugar, oil and egg in a saucepan and cook over low heat while stirring constantly. Now pour in the softened gelatin mixture and continue stirring until all the gelatin has dissolved. Remove from heat and transfer the contents to a medium sized bowl. Lastly whisk in the yogurt and spoon the moose into dessert bowls. Top each bowl with an equal portion of strawberries and serve.
Recipe 2: Toasted Almond Meringue Cloud
Ingredients:
1 cup of sliced almonds

• 1 cup of egg whites
• 1 cup of sugar
• 1 cup of confectioner's sugar
• ½ teaspoon of salt

Method: Preheat the oven to a temperature of 200° F. Meanwhile line up a baking pan with parchment paper and set aside. Tip the almonds into a dry skillet and toast them over medium heat. Continue stirring and toasting until the almonds smell fragrant. Turn off the heat and keep aside to cool. Transfer the egg whites to a blender and whip at medium speed. Now whisk in the granulated sugar in three parts, keeping a gap of 20 seconds between each addition. Next fold in the sugar, salt and a cup of the toasted almonds and mix well. Using a spatula scoop out oval shaped mounds of the meringue and place it on the prepared baking sheet. Top the meringue clouds with the remaining toasted almonds. Bake for about 2 hours and serve.
Recipe 3: Fruit Sorbet
Ingredients:

• 1 cup of water
• 1 cup of sugar
• 4 cups of fruit or fruit juice
• 1 tablespoon of lemon juice
• 2 teaspoons of vodka

Method: Combine water and sugar in a saucepan and bring to boil over medium heat until the sugar has dissolved. Transfer the sugar syrup along with the fruit and lemon to a blender and whisk until smooth. Add 2 teaspoons of vodka to the blender and whip for a minute. Now pour the mixture into a freeze-safe container and refrigerate for about 45 minutes. Break up the ice with a fork and freeze for another hour. Continue repeating this process until the desired consistency has been achieved and serve.
Recipe 4: Baked Almond Stuffed Peaches
Ingredients:
10 dried apricot halves, chopped finally

• 6 packaged amaretti cookies, crumbled
• 2 teaspoons of almond extract
• 1 tablespoon of brandy
• 1 large egg white
• 1/3 cup of chopped blanched almonds
• ¼ cup of packed light brown sugar

Method: Preheat the oven to a temperature of 350°F. Next fill a large saucepan upto half its depth with water and bring to a boil. Slice the peaches into half and remove their core. Tip the peaches into the boiling water and cook for about 2 minutes until soft. Now, place the peaches with the cut side up in a prepared baking pan. For the filling finely chop the remaining peaches and place them in a large bowl. Whisk in the dried apricots, almond extract, amaretti crumbs, brandy and egg white. Toast the almonds in a skillet over medium heat, stirring until golden brown. Combine the almonds with the fruit mixture and give it a final toss. Spoon the fruit mixture into the cavities of each hollowed peach half and drizzle the brown sugar over the tops of each. Cover with foil and bake for about 25 minutes until the fruits are tender. Now remove the foil and increase the oven temperature to 400° F. Bake until the top of the stuffed peaches is golden brown. Serve warm with a scoop of ice cream.
Recipe 4: Apple and Blueberry Crumble:
Ingredients
4 granny smith apples

• 250 grams of frozen blueberries
• 1 teaspoon of cinnamon
• 1 cup oats
• 1 cup flour
• 1 cup brown sugar
• 50 grams of butter, sliced

Method: Preheat the oven to 360°F. Peel the apples, cut into quarters and remove their cores. Transfer the apples to a large bowl and whisk in 1 tablespoon of brown sugar and cinnamon. Mix well till all the apples are well coated and add the blueberries. Press the mixture into a prepared baking dish and keep aside. Meanwhile combine the flour, butter, sugar and oats together in a large bowl and drizzle the mixture over the contents of the baking dish. Bake for about 40 minutes until it starts to bubble and the coating is brown. Remove from heat and allow the crumble to cool on wire racks. Serve with yogurt or low fat custard.

Come explore the hundreds of the best Healthy Desserts on the web. We also offer thousands of recipes for any occasion at uFOODz.com. Your welcome to come an browse, share or even write reviews on our recipes. uFOODz believes it is the community that makes every recipe great!

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How To Make A Dessert Sauce

By Judy A Martin  

Photo: whatscookingamerica.ne
 
A dessert sauce is a thickened sauce, usually sweetened, that tops a dessert. Dessert sauces can spark a wide array of dessert foods by providing the extra touch that turns an ordinary dessert into a dazzling delight. Ice creams and sherbets, pies, cakes, and fruits or fruit based desserts are frequently dressed up with a sauce. In fact, an intriguing sauce served over a simple base, such as vanilla ice cream or yellow cake, often develops into the star course of a menu.
The most common dessert foods served with a sauce are ice cream and sherbet. Often a spectacular display is created by spooning flaming sauces over each portion. Chocolate or fruit filled sauces can be the beginnings for rich ice cream sundaes and multi-layered parfaits.
Cakes, particularly when unfrosted, and pies can also be glamorized with the addition of a sauce. Cake that has started to dry is revived to moistening goodness by spooning a sauce over each slice. A luscious fruit sauce with a dollop of whipped cream atop is an attractive finish to a serving of light lemon chiffon pie.
Don't forget the easy way to brighten fruit desserts either. A thick custard or lemon sauce transforms a fresh fruit cup finale into a rare treat. Lemon and custard sauces are also traditional crowning touches for fruit-filled steamed puddings and oven fresh cottage puddings.
Sauces not only give desserts a more glamorous touch but also are a quick and convenient way to create a last minute refreshment. Many sauces are prepared in advance, then stored in the refrigerator. These sauces are then served right from the refrigerator; a quick reheating brings the sauces back to their original delicious state.
Here are several dessert sauces for you to try:
Marshmallow Sauce
Ingredients:
½ pint jar marshmallow creme
¼ cup pineapple juice
Spoon the marshmallow creme into a small mixer bowl. Gradually add the pineapple juice, beating at high speed until thickened.
Golden Apricot Sauce
Ingredients:
1 30-ounce can apricot halves
¾ cup sugar
¼ cup orange juice
½ teaspoon almond extract
Drain the apricots, reserving ½ cup of the syrup. Cut up the apricots and stir in the reserved syrup, the sugar, the orange juice, and a dash of salt. Simmer this mixture for 10 minutes, stirring occasionally. Stir in the extract and chill. Serve this sauce over ice cream.
Mocha Sauce
Ingredients:
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 tablespoon instant coffee powder
1 14 1/2-ounce can evaporated milk
¼ teaspoon vanilla
Vanilla ice cream
In a saucepan combine the sugar, the cocoa, the cornstarch, and the coffee powder. Gradually stir in the milk. Cook, stirring constantly, until the mixture is thickened and bubbly. Remove the sauce from the heat and stir in the vanilla. Spoon the sauce over ice cream.
Try these dessert sauces with your next dessert and see not only how easy it is to make a sauce, but how it adds flavor and eye appeal to a simple dessert. Once you try one of these dessert sauces, you will never serve a dessert without a sauce.

If you would like to find some great dessert recipes, you can find some at Baba Spongecake

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The Custardy Caramel Mexican Dessert - Flan

By: treeves

Photo: circletimekids.com

The elegant, sumptuous vanilla-infused custard with asweet caramel top layer is absolutely an ultimate dessert to finish off a meal. The coconut version of the flan, as telecasted on a food show of my HD television connected to Dish TV Offers tempted me to make the original classic Mexican dessert that has been passed on from generations to the family. This simple creamy custard dessert serves as a finest portion of a meal and is a favorite among those who has a sweet tooth. Flan is a slow cooked dish and is normally made with whole eggs, cream or milk with a caramel coating and appropriated flavorings that includes vanilla, almonds, pistachio, lemon, pumpkin and various other fruits. The various flavors relate to the creation of different types of flans like Asparagus Flan, Sweet Potato Flan, Coffee Flan, Chocolate Flan, Cheese Flan and Sweet Corn Flan and other fruit flavored ones.

A coffee flan is a great variation of the Spanish flan and a cheese flan is similar to cheesecake but has a more refined texture. Mexican flan is very similar to the original Spanish flan recipe but with a hint of chocolate and vanilla. The English custard flan has a unique crust but is otherwise similar to the Spanish style flan. Flan is very simple dessert and easy to make and there is nothing like devouring a tasty, delicious flan that indulges you into a sweet world.

Though it is a popular dessert in Spain and Mexico, where it is a staple dessert and is famous in the kitchens of the rich and the poor, its origin can be traced to the ancient Rome. It's believed that, in Rome, the abundant and surplus food commodities like eggs and with the infusion of Greek's knowledge of the art of cooking led to the creation of a custardy concoction known as flan. Originally a savory dish like an eel flan, it was later concocted into a very nice sweet flan with honey flavor. Unlike in Rome where the citrus and almond flavor became a hit, in Spain it became sweet custard generally made with caramelized sugar. With the discovery of Central and South America, the richness of the flan was introduced to the people by Christopher Columbus who brought the delicious dessert to these lands which underwent various twists in its various custardy forms. In the European region, it was famous as a crusty dessert, with their love for pastry crusts. This one makes use of a pastry shell with an open top filled with custard and often mixed with nuts or fruit. This simple economic dessert appeals to all classes and masses without any distinction.

The key success to any recipe is to follow exact and precise measurements and paying attention to all the details as in the case of flan. Read on below for the recipe of this delectable treat. All you need to make a delicious flan is a tart mould or a tart pan or molds fitted with a lid that clips on securely. First pre-heat your oven to 325 degree and then start to assemble the ingredients. Prepare the caramel by adding one cup of sugar into the pan and stir until the sugar turns brown into caramel. Add this to your baking tart pan or mould. For the custard blend six large eggs and 4-ounce can sweeten condensed milk and 2 13-ounce cans evaporated milk, slowly incorporating half-a-cup of sugar and then vanilla into a smooth mixture. Transfer the custard to the mould, place it in a baking dish filled with water and bake for 45 minutes. Enjoy your custardy caramel dessert!

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About the Author:
Tina is a food fanatic and likes to write about classic foods like flan. Tina watches food shows on her television connected by Dish TV Offers that telecasts different types of flan and attempts to re-create the variations of flans that she gets from the food shows.

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