Oh My! Woman Sues Jelly Belly. Didn’t Know They Contained Sugar…


The link to the original article is below, but I had to post this news item about a woman in California suing Jelly belly because she had bought a package of Jelly Belly Sport jelly beans and the product did NOT state that there was sugar in the product.

Evaporated Cane juice, yes, but sugar no.

Apparently, the marketing team at Jelly Belly really confused her by using  “fancy words” to mislead her into thinking that she was eating a sugar-free product.

Oh my.

She was so mad / embarrassed / that she decided to sue, and is bringing a class action suit against the makers of Jelly Belly just in case anyone else was duped too…

Stay tuned!

 

http://www.msn.com/en-ca/foodanddrink/restaurantsandnews/woman-sues-jelly-belly-claiming-she-didnt-know-jelly-beans-contain-sugar/ar-BBBwnm7?li=BBjdJrH&ocid=spartanntp

 

Sometimes You Just Want To Help… NSFW


I’m sitting at Tim Horton’s enjoying an XL double-double thanks to Roll up the Rim to win, and the, ahem, gentleman beside me has literally blown a gasket.

He’s said;

“Fuck.”swear

“FUCK”

“For Fuck sakes”

“Jesus Fucking Christ”

SIGH

Bigger Sigh

“Jesus Christ”

“Fuck”

“Fuck”

Toss in a couple more “Fucks”, no “shits” but lots of “fucks”…

and SO much more colourful language, quietly, mostly under his breath, but considering that I’m sitting next to him, it’s all I can hear.

All the while he’s on his cell phone, pounding away on the keys (they click).

I just want to ask him what’s wrong…

It’s not that I think I can help him, that is unless his question is about parenting or taxes, but I just feel like he needs a friend right now to vent to.

If I were a bartender, he’s be talking up a storm, but he’s just pounding away on his device, either frustrated or upset at something he has either read, saw, or because he doesn’t know how to stop his phone from clicking.

What would you do?

 

Note: I actually thought he was cussing up a storm because he was trying to set his ringtone.  I kept hearing all these beeps, whirls and whistles.  One would think that R2D2 was beside me, but then the sounds stopped and the cursing didn’t.

Note2: He grumbled his way to the bathroom, then left.  He’s known here.  From this day forth I shall refer to him (silently) as the inept-smartphone-twit, or FIST, for short.

Fucking Inept Smartphone Twit, to more accurate.

The Amazing South Street Burger Co. Experience


My kids and I were invited to attend a local South Street Burger Co., for the launch of their “Dinner Just got Better” campaign, which was fantastic and quite informative.

Back on October 28th, South St. Burger launched a new creative campaign that distinguished the brand as the ‘better’ dinner choice, focusing on their commitment to best-in class burger customization, fresh, high-quality ingredients and top-notch sides as essential differentiators in a highly competitive market.

This event proved that to be true, and then some…

We learned that South St. Burger’s core philosophy is “Better Burgers. Fries. Shakes.”  We also learned that there is no need to compromise for ‘fast,’ when it comes to eating well.  We learned that the toppings are fresh, the food so tasty and the shakes get both adult and children’s approvals.

Jay Gould, the founder and President of South Street Burger Co., said “We know our target is strapped for time at the end of their day, but keen to find ‘better’ meal options for their families that include fresh ingredients and don’t compromise on taste.”

The campaign highlighted all the ways South St. Burger makes dinner ‘better’ – from its fresh, 100% Angus beef, additive-free burger raised without the use of hormones or antibiotics, to its gourmet topping combinations and use of garden-fresh ingredients, to fresh-cut fries and hand-scooped milkshakes.

Does it make a difference?  Hell, yes.

Can you taste the difference?  See above.

Is it worth visiting again, and again and again.  Yup.  So very worth it.

I’m sure you have seen their eye-catching product photography and cheeky headlines, such as ‘A burger a day keeps the Kale away’ and ‘Like Frozen Burgers? Keep Walking’ on their Facebook, or Instagram pages.

So, I took my middle child to the event because, well, he LOVES his food, and not just in that – he’ll eat large quantities of anything, kind of way – and for a week prior to the event he kept checking in to ensure we were still going, and the night of the event, when it was time to create our own burger, he already knew how many toppings were available and what was good on the menu to eat with the burger because he “researched” that.

So we made burgers, had professional pictures taken of them, and then ate, ate, ate.

My son’s has a knack for building the perfect burger – he called it the “Boss 2.0” and it photographed well, but tasted even better.  The food was incredible and we learned what differentiates South Street Burger Co. from all the rest, and that is the quality of the products they serve.

Our experience was so pleasant that we’ve been back every week since then for a burger and have not been disappointed in the quality of the burgers or the quality of the toppings.  It really opened our eyes to what we should expect in a burger and gave us a few locations to visit and eat well.

ABOUT SOUTH ST. BURGER
South St. Burger serves premium food in a contemporary, loft environment. The menu features fresh 4oz and 6oz beef patties made with 100 % Angus beef, are additive free, and raised without the use of hormones or antibiotics. Grilled chicken breasts, veggie burgers as well as Oktoberfest sausages and all-beef hot dogs are also on the menu. Sides include hand-cut french fries and poutine, and hand-scooped milkshakes made from real, premium ice cream. With 30 traditional and gourmet condiments, from dill pickles to dijon horseradish, guacamole and mango chutney, customers can personalize their orders at no extra charge.

Premium toppings include a selection of five real cheeses, grilled ginger glazed pineapple, Applewood smoked bacon, and sautéed mushrooms.

There are 35+ restaurants in Canada including six franchised restaurants in Alberta; plus a location in Dubai. South St. Burger was recently named one of Canada’s Best Managed Private companies for their fourth year in a row.

For more information on South St. Burger, please visit http://www.southstburger.com.

With great food, healthy food and great press like that, how can you not give SSBC a try.  You won’t be disappointed.

Disclaimer: Along with the pleasure of being introduced to SSBC, we ate like royalty and were give a gift card to return to the restaurant.  My son, has a new favourite place to eat and he lights up whenever he sees a restaurant because he knows he might have the opportunity to eat a delicious meal / snack.

 

Cap-and-trade will cost Ontarians $8B in first years with minimal greenhouse gas reductions: auditor.


TORONTO — Ontario’s cap-and-trade program will cost the province’s consumers and businesses $8 billion dollars in its first years of operation to get minimal greenhouse gas reductions, the auditor general said Wednesday. In her annual report, Bonnie Lysyk said households will pay an average of $156 next year in added costs on gasoline and natural…

via Cap-and-trade will cost Ontarians $8B in first years with minimal greenhouse gas reductions: auditor — National Post – Top Stories

 

I can’t just pick one part of the Auditor General’s report on the way the Ontario Liberal Government has been slowly destroying this province but I think this is the main one we’ll be talking about for years to come…

When will Ontarians wake up to the deceit and lies being fed to us by this government and care enough to not vote them back in power.

I’ll translate the headline further: The Ontario Liberal government will be getting $8 billion dollars from you, and me, from taxpayers, from businesses, from seniors… from everyone in Ontario for nothing.

This $8 billion dollar tax windfall will pay for broken contracts, wasteful spending, overruns on transit projects, union contract negotiation payouts disguised as pizza, and other perks.  It will result in businesses being forced to close, families going hungry and unemployment.

Much like the high hydro rates have resulted in people using less hydro, which then resulted in hydro having to increase rates to make more money.  It just doesn’t pass the smell test.

If it doesn’t look good, and it doesn’t smell good, it isn’t going to taste good and that’s because it’s rotten.

The Auditor General said it…

June 15th is National Lobster Day! How to eat a lobster tips…


Did you know that June 15th is National Lobster Day in the United States and possibly in Canada as well?!?

I certainly did not know that until an email came into my inbox entitled “How To Eat A Lobster”, from Executive Chef Seth Levine (Hotel Chantelle, Penthouse808 at Ravel Hotel and The Regal).

Coincidentally, Hotel Chantelle, Penthouse808 and The Regal each just re-launched their own Lobster Bakes held weekly each Wednesday – which includes 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cob for a prix-fixe price (price varies among venues).

The Lobster Bakes will be taking place throughout the duration of summer.

YUM!

Executive Chef Seth Levine’s Tips on How To Eat A Lobster:

  1. The easiest way to break down a lobster is by bending its joints backwards or twisting it out of its joints. This technique can be done with every movable part of the lobster.
  2. Skewer the lobster tail before cooking to keep it straight when cooking. It is easier to extract the tail meat when it’s cooked straight rather than when it’s curled.
  3. The leg meat is very sweet. After breaking them at their joints, eat them each like an artichoke. Hold one end with your teeth and pull the leg shells down with your fingers. Another sweet secret morsel of meat is in the tail fins- eat those similar to an artichoke as well.
  4. If you’re feeling adventurous, the green lobster liver is a delicacy also known as tomalley, and has some of the best flavor. Give it a try. Female lobsters may have a roe sack which turns bright red after cooking. Again, it is super flavorful and lobster lovers already know to dive right in.
  5. The knuckles take the most time to fish out the meat, but they are well worth it. Depending on how hard the shell is on your lobster, using crackers and a lobster pick are always your best tools of choice. The knuckles have very sharp spikes or points, so doing this with your hands can be dangerous. This is where most people end up cutting themselves when deconstructing a lobster.
  6. Lastly, the lobster body has hidden crevices all over. This takes the most time and effort to find them all. With smaller lobsters, the time and effort may not be worth it but on larger lobsters where the legs meet the body, you will find some delicious meat.

 

Enjoy your lobster on the 15th – and onward – and remember, it’s better to eat a lobster than to be in the sun without sun protection and look like a lobster.