NATIONAL WHITE CHOCOLATE DAY

Satisfy your sweet tooth on National White Chocolate Day on September 22nd. Enjoy it with pretzels or drizzled on pastries. It’s a versatile confection with many ways to celebrate!

Since white chocolate does not contain cocoa solids, it is not chocolate in the strictest sense. During the process of manufacturing chocolate, the dark-colored solids of the cocoa bean separates from the fatty content. But unlike milk or dark chocolate, the solids are not reincorporated.  As a result, white chocolate also does not contain as much caffeine or antioxidants as its darker counterparts.

That’s right, white chocolate loses some of the health benefits when it is processed.  Nestlé launched the first white chocolate bar in Europe. Known by the names Milkybar and Galak, Nestlé first produced the candy bar in the 1930s. Besides candy bars and fudge, white chocolate also comes in liqueurs, chips, ganache, truffles, and liquid forms. .

More chicolate?

HOW TO OBSERVE #WhiteChocolateDay

White chocolate pairs well with salty and sweet flavors. Mix it in with some peanuts or pretzels. Bake up some white chocolate macadamia nut cookies or indulge in a delicious cocktail. Enjoy your favorite white chocolate. Share yours using #WhiteChocolateDay to post on social media..

NATIONAL CREME BRULEE DAY

National Crème Brûlée Day on July 27th presents an opportunity to enjoy a mouth-watering custard for dessert. Since there are several flavors, don’t miss out!

Crème brûlée is also known as burnt cream, crema Catalana, and Trinity crème. The dessert consists of a rich custard base. The custard is then topped with a contrasting layer of caramelized sugar. Chefs achieve this final layer by using a small propane torch. 

While vanilla is the most common custard base of crème brûlée, the dessert comes in a range of other flavors. Coffee, citrus, nut, chocolate, and other fruit flavors find their way on to menus frequently. However, other unique flavorings such as green tea, lavender, liqueurs, and even savory crème brûlée add an interesting finish to any meal. 

The earliest known reference of crème brûlée, as we know it today, appears in Francois Massialot’s 1691 cookbook.

More to Explore…

HOW TO OBSERVE #NationalCremeBruleeDay

If making a crème brûlée at home, follow the recipe precisely. Don’t make any substitutions. Here is a crème brûlée recipe for you to make and share. Or, invite a friend to join you at your favorite restaurant.  Post on social media using #NationalCremeBruleeDay.

Creme Brulee Making Set - 6 Porcelain Ramekins 6 oz, 304 Stainless Steel Lifting Rack, 9" X 13" Bottom Pan
Creme Brulee Making Set – 6 Porcelain Ramekins 6 oz, 304 Stainless Steel Lifting Rack, 9″ X 13″ Bottom Pan

NATIONAL TAPIOCA PUDDING DAY

National Tapioca Pudding Day on July 15th encourages us to dig into this pudding dish enjoyed around the world! 

Tapioca is a starch derived from the cassava root. While the root looks similar in shape and color to a sweet potato, in its natural form, cassava contains cyanide. However, grinding down the root produces a flour or powder used as a thickening agent. It may also be produced tapioca into pearls. Also known as manioc or yucca, growers cultivate cassava around the world. A part of the Euphorbiaceae (spurge) family, this woody shrub is native to South America but is also grown in Asia and Africa.

Once a staple in early American households, tapioca was dehydrated to survive long sea voyages without spoilage. In a dehydrated form, tapioca earns an extended shelf life. Cooks wanting to make homemade tapioca should plan ahead. Tapioca pearls must soak overnight before using them. 

For those sensitive to gluten, substitute tapioca in place of flour as a thickening agent in recipes. Try it in recipes for pancakes, cookies, and other baked goods. Tapioca also provides an excellent source of vitamin B, manganese, and iron. Turn to tapioca if you’re having trouble gaining weight or have a sensitive stomach. Tapioca is a gentle ingredient and helps to add healthy weight gradually.

For those who want to enjoy tapioca more quickly, minute and instant tapioca puddings make the process easier. Make a quick parfait with layers of fruit and whipped cream. It will definitely make a perfect celebration that way. However, we also enjoy tapioca in Boba tea, a Taiwanese tea-based drink. 

Explore More?

HOW TO OBSERVE #TapiocaPuddingDay

As you explore tapioca, don’t forget it’s not just a pudding. Try it in soup, beverages, and baked goods, too. No matter how you celebrate, be sure to try a variety of tapioca recipes. Share your favorite way to cook with this versatile ingredient. Share how you’re celebrating by posting on social media using #TapiocaPuddingDay.

NATIONAL BUBBLE TEA DAY

On April 30th what do bubbles and tea have in common? Together make a fantastic treat to celebrate on National Bubble Tea Day! The day invites you to get adventurous and experience a growing flavorful menu of choices.

In the 1980s, the Taiwanese developed a beverage combining the refreshing goodness of tea, the wholesome creaminess of milk, and the fun, delicious surprise of bubbles. The bubbles, also known as boba or pearls, are made from tapioca. Choose teas with or without milk, ice, sugar, and toppings. With such refreshing variety, you should celebrate often!

Whether you are 3 or 103, enjoy a tasty, extraordinary tea made with fresh ingredients for you to enjoy! The day also challenges everyone to try a new flavor or a first taste of bubble tea. 

Explore More?

HOW TO OBSERVE #NationalBubbleTeaDay

On National Bubble Tea Day, go classic or slush, milk tea, or punch. Also, if it’s your first, don’t let it be your last! Introduce a friend to bubble tea, too! No matter which flavor you enjoy the most, be sure to try one today. Share a selfie with your favorite combination by using #NationalBubbleTeaDay on social media.

NATIONAL MAKE LUNCH COUNT DAY

On April 13th, we have an opportunity to break a trend that has been occurring around the country by joining National Make Lunch Count Day.

According to a recent study commissioned by TGI Fridays, the majority of U.S. workers suffer from “FOLO” – otherwise known as a “Fear of Lunching Out.” Many workers eat lunch at their desk at least twice a week (73%) while one-third have lunch at their desk every day of the week. Don’t fear lunching out any longer!

Taking a break from the workday improves productivity. That includes taking a lunch break. Leaving the office or even your desk for 20-30 minutes to refuel also reinvigorates your creative juices. Our brains and bodies need the daily break. When you return, you’ll be refreshed and ready for new ideas and approaches to whatever your job throws your way. 

Include fresh vegetables and lean proteins with your lunch. Restaurant portions tend to be oversized, so divide your plate in half and take the rest home for supper. Finally, drink water or tea instead of carbonated beverages.

NATIONAL MAKE LUNCH COUNT DAY HISTORY

TGI Fridays founded National Make Lunch Count Day in 2016 to remind American workers to get away from their desks for lunch.  

The observance is here to remedy FOLO and help American workers increase their creativity and productivity.

Getting to know your co-workers can be awkward sometimes. Great conversation starters include:

  • What was the best movie you watched last year?
  • What skill do you wish you had but don’t?
  • If you could travel anywhere in the world right this moment, where would it be?
  • Everyone has at least one talent. What’s yours?

Explore More…

HOW TO OBSERVE #NationalMakeLunchCountDay

  • Break the cycle of FOLO. Get away from your desk.
  • Join your co-workers and enjoy a real lunch with stimulating conversation.
  • Share your favorite ways to make lunch count and promote them with your peers.
  • Don’t just do it today, do it every day! Use #NationalMakeLunchCount to share on social media.