Florida Cottage Food Act of 2011

!±8± Florida Cottage Food Act of 2011

On July 1st of 2011 the Florida Cottage Food Act became effective allowing individuals to manufacture, sell and store certain "cottage food products" in an unlicensed home kitchen.

If you have ever thought of starting a home based business baking your delicious snacks, cookies, pies, cakes, breads, candy or fudge, now might be the time to do it. If you walk through the farmers market in any community you will see people selling their homemade snacks in an effort to make additional income and to show their culinary talents. Now in 2011, Florida has joined several other states in making the startup process just a little bit easier.The new Cottage Food Act outlines the major state requirements and restrictions concerning the types of cottage foods allowed and forbidden, labeling requirements, acceptable marketing methods and a maximum income that must not be exceeded if you are to operate without any state food permit or license.

Many residents hope that the cottage food laws will supply a much needed shot in the arm for local economies. There is no way to know how many small home bakers and food processors there are across the United States, however, one thing is certain, today's consumers love their snack foods.

The ability to sell specialty foods is possible in most states through the existence of cottage food laws for home based food business. In the United States, cottage food laws are different in each state for processing foods at home to sell. You should consult your individual state agency regulators to know the specific rules for food processing and food labeling requirements. Some states may require the use of a commercial kitchen and a commercial license.

The best place to start looking into this home based food business opportunity is often at the state level. In Florida, the Florida Department of Agriculture has an excellent free, full color guidance document on their website at www.freshfromflorida.com/fs/

Next, I would invest a little in some education like "How To Start a Cupcake Business From Home"! and learn how to turn a hobby of cooking cupcakes into a profitable home business. Turning cupcakes into cash sounds like a fun to me!

Maybe I should learn how to decorate cakes like a pro. Those cake TV shows make baking look like too much fun.

Then maybe improve my skills with some continuing education from membership sites that offer pastry recipes and monthly content from some pastry masters.

Florida Cottage Food Act of 2011

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Food Review - Cocoa Roast Almonds (Dark Chocolate flavored)

!±8± Food Review - Cocoa Roast Almonds (Dark Chocolate flavored)

I review the Emerald 100 calorie pack dark chocolate cocoa roast almonds

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desire of the soul; four

!±8± desire of the soul; four

Yep I made Harry's tie green (in the picture ^^) thought I'd make it more real (: anyway, hope you're enjoying this story, I know I am. DISCLAIMER - I do not own Harry Potter. All credit goes to JK Rowling. - - - The Hogwarts Express steadily began to slow down until it came to a smooth halt as it arrived at Hogsmeade Station. Harry looked out of the window, the rain had finally stopped and a black piece of velvet had been blanketed across the sky. The dark sky had been sprinkled with hundreds of twinkling gold stars, hovering over the picturesque little village of Hogsmeade. Draco and Harry were now dressed in their school uniform. It consisted of a plain white buttoned shirt, a green and sliver striped tie, a charcoal grey knitted v-neck jumper, a pair of grey trousers and a plain black fastened robe with the Slytherin logo embroidered. Their uniform was comfortable and easy to wear. They moved out of the compartment, feeling the first sting of the night air on their faces as they shoved past the crowd of students in the hallway. The cool breeze grazed against Harry's skin as he and Draco stepped down onto the platform and moved out the station, making their way over to the horseless carriages. They climbed into an available carriage and the door shut with a snap. A while later the carriages trundled up the familiar muddy track towards Hogwarts Castle. - - - The carriage began to pick up speed when it came towards a pair of large wrought-iron gates bordered with stone ...

desire of the soul; four

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Two Gourmet Salads to Serve With a Juicy Steak

!±8± Two Gourmet Salads to Serve With a Juicy Steak

If you are taking the trouble to use a great steak marinade, you will want to serve an impressive side dish with your succulent meat. A cool, colorful salad is a great choice because you can use your imagination or use one of the following recipes to make something mouthwatering and tempting.

Feel free to adapt these salad recipes. You can leave ingredients out or add different ones if you want to. The most important thing to remember is not to add the dressing until just before you serve the meal, else the salad might go soggy. You can serve the dressing on the side if you prefer and let people serve themselves.

Special Spinach Salad with Strawberries

This delicious summer salad recipe is wonderful alongside a steak because it looks great and tastes even better. You can add any other berries or fruits to the mixture. Raspberries and blueberries are nice, or try blackberries later in the season. Wedges of apple are good as well but soak them in lemon juice first so they do not turn brown.

You do not have to use nuts but roasted almonds or pecans add extra protein as well as more crunch. Toast the nuts for ten minutes at 350 degrees F to bring out their flavor.

What you will need:

1 cup sliced fresh strawberries 1/2 cup pecans 1 bunch fresh spinach 1/2 cup crumbled gorgonzola cheese 1/2 cup olive oil 1/4 cup balsamic vinegar 2 tablespoons honey Salt and black pepper

How to make it:

Combine the spinach, cheese, pecans, and strawberries. Stir the honey with the vinegar and stream in the olive oil while you whisk the mixture. Add salt and pepper to taste and drizzle the dressing over the salad just before you serve it.

Curried Fruit and Nut Salad

This unusual recipe combines fruit, nuts, and an herby, spicy dressing. This would be fantastic alongside a juicy steak, especially if you have used a flank steak marinade and you want a tasty side dish, which will stand up to, the strong flavor of the meat.

What you will need:

1 teaspoon curry powder 1 tablespoon melted butter 3/4 cup cashew halves 1 tablespoon brown sugar 1 teaspoon chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 4 slices bacon 3 tablespoons Dijon mustard 1/2 cup olive oil 3 tablespoons white wine vinegar 2 tablespoons honey 10 oz mixed leaves 1/2 cup halved seedless red grapes 1/2 thinly sliced pear

How to make it:

Toast the nuts for five minutes in a dry skillet over a moderately high heat. Transfer them to a bowl. Cook the bacon strips for about seven minutes in the skillet or until they are crisp, then let them cool and chop them.

Stir the rosemary, curry powder, butter, salt, brown sugar, cashews, and cayenne pepper together. Stir the mustard, honey, and white wine vinegar together, then whisk in the olive oil. Add salt and black pepper to taste.

Toss the greens, grapes, pear and bacon in a salad bowl with the curry powder mixture, then sprinkle the nuts on top and drizzle the honey mustard dressing over the leaves. Serve immediately.

Two Gourmet Salads to Serve With a Juicy Steak

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Mexican Salads Made Easy

!±8± Mexican Salads Made Easy

After a long day of work, the last thing you want to do is slave over the stove for hours to serve a delicious meal, never the less a delicious and healthy meals. Most people are seeking quick and easy meals to prepare in a short amount of time after a long day of work. Salads are a great healthy meal that can be made in a pinch.

You can easily make a salad by tossing together lettuce, tomatoes, cucumbers, and onions topped with your favorite salad dressing. Bacon and almonds make great salad toppers. If you would like to add a Mexican flare to your typical house salad, try adding sliced avocado, olives, peppers, black beans, and corn to your salad topped with homemade salsa. No matter what you have in your refrigerator, chances are, you can throw together a salad with whatever is on hand.

Roasted Beet And Jicama Salad With Jalapeno Dressing

This is a very easy recipe that anyone can prepare. This recipe will give you bragging rights for the wonderfully flavored salad dressing. The pairing of jicama and beets goes great alongside the jalapeno and peanut salad dressing. If you are in a rush, this recipe can be made in advance and can be refrigerated up to a day ahead. If making ahead, you can serve this salad chilled.

If you love south of the border flavors and feel like kicking this recipe up a notch, try substituting a Serrano pepper for the jalapeno pepper or add 2 peppers to really make this recipe hot and spicy.

What You Need:

1 pound small beets 1 medium white onion ½ cup zesty Italian salad dressing 1 jalapeno pepper 1/3 cup dry roasted peanuts 2 tablespoons lime juice 1 medium jicama 2 tablespoons chopped cilantro 1 lime

How To Make It:

Cut onion and lime into wedges. Stem the jalapeno. Peel jicama and cut into 2-inch sticks.

Preheat oven to 400 degrees. Gently wash beets and pat dry. Pierce beets in several places with a fork.

Place beets and onions in center of a large sheet of aluminum foil. Drizzle beets and onions with 2 tablespoons of salad dressing. Bring up foil sides, double fold top and bring both ends up to seal foil packet. Be sure to leave room inside foil packet so that heat can circulate.

Place on 15x10 baking pan. Bake 45 minutes or until beets are tender. Remove from oven and let stand 5 minutes. Cut slit into foil packet to release steam before opening the packet. Let beets stand in foil until cooled.

To peel beets, gently rub skins with cloth or paper towel until all of the skins are removed. Cut the beets into wedges and set aside.

In a blender, combine jalapeno pepper, remaining salad dressing, ¼ cup of peanuts and lime juice. Cover and blend until smooth. Set this mixture aside.

Arrange jicama on a serving platter. Top with beets and onion mixture. Drizzle with salad dressing mixture. Sprinkle cilantro and remaining chopped peanuts on top of salad.

Serve garnished with lime wedges.

Mexican Salads Made Easy

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