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#extra servings of dumplings
plumpiestdumpling · 3 days ago
Hi, Journal!
It’s May 5, 2021.
I’m here with another entry, so I can tell you one good thing that happened to me today. So here is my daily log, in an effort to see the good in my life and put out some good vibes along the way.
So let me set the scene. I was sitting in the cafeteria for lunch. It’s Hospital Week, where the hospital thanks its employees with a gift and holder festivities all week, usually in the form of free food. Since today is Cinco de Mayo, the cafeteria was decked out in festive, Mexican-themed decor and played upbeat Mexican music. The emergency doors were propped open for a fun, freeing feel. The sun was bright, the breeze was nice, the air was fresh. The feeling of bright, happy festivities were in the air.
As my coworkers and I were having a good, hearty conversation over tacos, I stopped mid bite to look up. Light and flowy music started playing—it felt as if the Ghibli soundtrack during a movie about a woodland adventure had a bit of a South American flair—unusual because everything else thus far has been rather upbeat. Time slows down to a peaceful calm. I have this moment of zen, staring at nothing in the mid-distance. And out of the corner of my eye, movement catches my attention.
I turn to the right, and I see a little orange butterfly floating gently into the cafeteria. It fluttered gently in a straight line, my head following it from right to left, before it went out the way it came, left to right. And then the upbeat music resumed and the upbeat festivities continued.
“Magical” feels like the wrong word to use. But it was just an unusual, sweet moment that I couldn’t help but laugh and enjoy it as it was happening.
Talk to you tomorrow.
P. S.
Zazu Sighting #18!
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plumpiestdumpling · 5 days ago
Hey, Journal.
It’s May 3, 2021.
I’m here with another entry, so I can tell you one good thing that happened to me today. So here is my daily log, in an effort to see the good in my life and put out some good vibes along the way.
Today was my first day back at work, and boy was it something. I, apparently, missed a Whole Lot while I was away. I had left with a lot of work still left to do, and I came back to more than I had thought. As an aside, something that was funny was that my boss’ boss had joked that if CDPH came though on my days off, she’d call me back in. And guess what? She jinxed it. (She didn’t call me in, though.)
Anyways, all that to say that I was acutely aware that, even though it seemed like work was piling on at increasing rates, I wasn’t as stressed as I was before my two-ish day vacation. The thing that cemented it for me was the lack of heavy, overbearing worry. I would feel like I was running out of time, playing catch-up with all my work. I would not use the restroom for far longer than I should have gone without a bathroom break, to the point where my bladder would hurt before I rushed to the bathroom. I would work during lunch or eat during working. I would essentially be working eight straight hours, in my cave, isolated from everyone. (You know, unless they found me to add more work.)
But today, I was just. Super chill? I did feel stressed, but I took a breath and just... let it go. I think before the break, I would have felt so much more stressed.
But, the thing is, I didn’t feel like I was stressed before either. I was pretty good at leaving work at work, and not think about it at home. I was stressed, but I felt super fine. Tired, but fine. Like nothing was really wrong, that everything was okay, that I could keep going. And that’s not to say I couldn’t. But it’s without consciously realizing it, I was wearing myself out at work. I would be okay overall, but just worn down and tired.
I really didn’t know I needed a break until I took it, and sort of just reset my system. I’m still super tired, since it was a whirlwind of a few days, but it gave me the breathing room from work I didn’t know I needed.
And I’m so glad because now I know the feeling of non-stress and essentially being at peace with whatever stress I have. And that will make me better at recognizing when I *do* need a break in the future, even if I do feel fine.
Finally, an Extra Serving of Dumplings. Zazu Sighting #17!
I saw him staring into my yard from his side of the fence. I walked up to him and he chirped at me, rolling over and over on his back. He first rolled rather far away, but gradually rolled closer and closer to me, and he gently held my hand in his paw as I reached out to him through the fencing.
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Talk to you tomorrow.
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plumpiestdumpling · 18 days ago
Hey, Journal.
It’s April 20, 2021.
I’m here with another entry, so I can tell you one good thing that happened to me today. So here is my daily log, in an effort to see the good in my life and put out some good vibes along the way.
I feel like, today, I really experienced the saying, “You reap what you sow.” But in a good way! (I think there’s another idiom for this, with an explicitly positive takeaway, but I’m not sure what it is. Does anyone know?)
I picked up the dozen Portuguese Egg Tarts, per request. And I was like, while I’m there, I might as well pick up another dozen to give out to coworkers! So, I counted on my fingers the coworkers I wanted to give them out to, and just started doling them out. It felt good to give, just as thanks for being good coworkers. And I had felt it good to give once in a while, when I would seem to receive a lot more. Just to even out the karma a bit, like with this blog/podcast.
But over the course of the day, I just received even more?! My office-mate bought me a Matcha Green Tea Latte, another colleague gave me one of his birthday donuts. I’m so thankful to be in a place that seems to be so overflowing in bounty, and to be able to receive so much from generous colleagues.
Thanks, guys. 💖✨✨✨
In other news, another Extra Servings of Dumplings. Just to log another Zazu sighting. This was Zazu Sighting #13. He was taking a cat nap in the sun. So cute!
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Alright, talk to you tomorrow.
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plumpiestdumpling · 20 days ago
Hello, Journal.
It’s April 18, 2021.
I’m here with another entry, so I can tell you one good thing that happened to me today. So here is my daily log, in an effort to see the good in my life and put out some good vibes along the way.
I had a good day today. I woke up early for a run, cause I knew it would be super hot the rest of the day. I had an appointment at 12:30pm, so it really necessitates my run in the morning. I’m glad that was the case, cause I think I would have been hard pressed to actually run otherwise.
And, I logged 501 miles on my Nike Air Zoom Pegasus running shoes! That’s 2x the Runkeeper recommendation, because I wanted to get the most use out of them I could. Thank you, my flying horse team, my first pair of running shoes, for your year of service. You saved me a lot of shin pain and have taught me an invaluable lesson. Enjoy your long-awaited retirement as my rather comfy walking (and possibly hiking) shoes.
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Here’s the “stock” image of the pair of trust flying horses. The IRL ones are not looking too picturesque. LOL
After that, I was able to fit in both a shower and catching up on my spending bookkeeping before my 12:30pm appointment. It was actually just meeting up with friends for a socially distant lunch at a friend’s place. (It was my first time there and it’s so aesthetic and cute!! Goals.) The sashimi platter was so good. We splurged on a half pound of toro, and it was worth it.
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I mention all of this Extra Serving of Dumplings, in the service of an update! My friend loved the housewarming gifts we got her! I’m so glad. ☺️
She thanked us and said they were thoughtful and considerate. And, as it turns out, she didn’t have a crockpot already, so no double appliances, yay!
Talk to you tomorrow.
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plumpiestdumpling · 2 months ago
Hey, Journal!
It’s March 3, 2021.
Today felt like a pretty good day. I was able to catch up on the weekly Boulder work before going to help out at the clinic, so I only have stroke stuff to catch up on. Of course, I’m caught up until they upload more cases tomorrow. And extra good thing, I had time to organize and make more vaccine cards, just enough for the clinic, so that’s good too.
Speaking of which, clinic also went really smoothly. And at the end of my shift, I caught the Dietary director bringing out a bunch of hot chocolate to everyone by himself, making several trips, pressing the dispensing button so many times, because he was being considerate toward the staff since it was cold and sprinkling outside. And he said it, without a hint of sarcasm, that his efforts were nothing because the team is like family. And that sentiment, manifested in all that effort, is just so touching.
And on my way out, I caught a few of my coworkers and we did laugh and bond over how old we were and about our aching bodies, and the various balms and ointments we now use, especially after walking and standing all day during clinics, in a dark humor sort of way. It was a fun way to end the day.
Obviously this was more than one thing, but I think all of it contributed it to being a good day. I’ll tag this as an entry that’s both regular dumplings and extra servings, since it is a bit of both.
Talk to you tomorrow!
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plumpiestdumpling · 3 months ago
Extra Servings of Dumplings
I want to remember
In addition to Zazu 🐈 🐈‍⬛
- Fancy creamer available
- Caught up to Boulder
- Clocked out/in for lunch at 12:00/12:30 to keep in my streak (goal: same clockin times through the week! 4/5 days done) despite a meeting in the middle of it
- Remebered Rasha’s birthday. Texted her
- Liz gave me her leftovers which was super nice. Excited to eat for dinner tomorrow
- Caught up to Stroke stuff
- Mocha was back in stock in the machine after two days of being out
- Traffic coming home wasn’t that bad! Only took 25 min instead of 35
- Able to fit in a run, dinner, and shower before Friendshipship FMA night
- Caught a bunch of new Pokémon in Pokémon Let’s Go, including Eevee and ARTICUNO which I wasn’t even expecting
- Started this new periodic series
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theunstuffedpepper · 5 days ago
Are you able to share what recipes you and B have been making? Are there any meals you haven't been making since you had Pep or any recipes you have made?
Happily. I will talk about food, recipes, and cooking anytime, so thank you for asking!
A lot of what we’ve been making lately, and since we’ve had the baby, have been crock pot meals.  I like them because 1) I have way more energy in the morning than at night, so I can prep them early while Pep is sleeping and it’s ready by dinnertime, and 2) we usually get lots of leftovers out of a big crock pot meal.
In addition to the crock pot, now that the weather is nice, we’re doing a lot of grilling.  Can’t go wrong with burgers and dogs, or sometimes when we’re feeling extra bougie we’ll do filet mignons with baked potatoes on the grill. Another thing we do often is buy a big pack of chicken breasts and season them with what is literally the BEST seasoning in the world (I will fight you on it): Goya Sazonador Total. Buy it. You will thank me. Toss those seasoned chicken breasts right onto the grill and they’re awesome with rice, or as sandwiches, in salads, with pasta.. literally any way you serve them.
Anyway. Back to the crock pot and recipes.. I’ve tried to think of a few of the tried-and-true staple recipes that I make relatively regularly.  A lot of what I cook is “off the cuff” so I’ll just throw something together without a recipe, but you can’t go wrong with any of the ones below.  Happy cooking!
Braised Short Ribs
Crock Pot Italian Turkey Meatballs
Chicken Rollatini with Spinach alla Parmigiana
Taco Cups with Beef & Cheese
Hearty Dutch Oven Beef Stew
Healthy Cheesy Chicken and Broccoli Rice Casserole
Crock Pot Chicken Noodle Soup (or sub noodles for torn up biscuits and you get chicken and dumplings)
Pasta e Fagioli
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travelingbytastebuds · 6 days ago
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UZBEKISTAN WHERE: Silk Road Choyhona (28 Bureau Dr, Gaithersburg, MD 20878) I must admit I didn’t really know much about Uzbekistan before visiting Silk Road Choyhona in Maryland. It was just one of the -stans over there near Russia somewhere. So while my food was being made, I perused the internet to figure out what this country was all about. The first thing that caught my eye was the amazingly beautiful mosaic buildings and all the gorgeous architecture of the country. The Shah-i-Zinda mausoleum and mosque are breathtakingly beautiful. The restaurant is kind of patterned after them, with it’s arched columns, but it’s also taken some of it’s flair from the tents that used to dot the Silk Road that ran through Uzbekistan. There’s even a little tented area with pillows that you can reserve and eat in and close yourself off with a fancy curtain. It looks so cool. I totally want to go back and try the little luxury tent and pillow fort! But, let’s get to the food now! First, I had the khonim, which were steamed pasta rolls, filled with beef, potato and onion, served with a sour yogurt. They tasted a lot like the mantu from Afghanistan. And it struck me as a bit weird that I now compare exotic food with exotic food. I would also compare them a bit to steamed wontons. It seems every country over in Asia has it’s own flair for making dumpling/wonton-esque food. Next was the mastava soup, an authentic Uzbek lamb soup. A lean cut of lamb, rice, vegetables and aromatic spices. There was a lot of oil in that soup, but it was okay. This was the second thing that came with white cream of some sort. They love their sour cream/yogurt over there. I was so confused as to what to do with the yogurt. I guess I was supposed to put the yogurt in the soup, but that seemed odd to me. I hope I didn’t look like a dummy as I put the yogurt in the soup. I washed all of this down with some kompot, which was basically just homemade fruit punch with strawberries, blueberries, sour cherries and blackberries. But it was really good. Best fruit punch I’ve had in a long time. I’m definitely going back for the tented reservation booth area and pretending I’m on a caravan somewhere in the middle of Uzbekistan’s Kyzylkum Desert someday! Just look at how amazing this place is. I had to include extra photos just so you understand the gravity of what we’re dealing with here:
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travelingbytastebuds · 7 days ago
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AFGHANISTAN WHERE: The Box 8211 Hull Street Rd, North Chesterfield, VA 23235 I usually have to travel at least an hour and half to get to the restaurants for this project, but this restaurant may be the closest one to my house. The Box, the small little Afghanistan restaurant staffed by a kindly old man, is only 3 miles away from me which was such a nice change. They deliver too, which is helpful for my ever increasingly waist line! lol I tried the qaubill palau first. It's a pilaf that also happens to be the national dish made of steamed rice mixed with raisins, carrots and lamb. I love my lamb and the amazing things the middle east restaurants on my list do to it. Seriously, any type of middle eastern lamb might be on my top ten things that I've discovered on my Traveling By Tastebuds journeys. And having the raisins in the meal added that extra bit of sweetness. Next was the aushak, which are leek-filled raviolis topped with ground beef sauce and served on bed of mint-kissed yogurt. It was thinner than most raviolis I've had in my life and very floppy, but so good with the yogurt and mint flavors. Wikipedia says that it is "a time-consuming meal to prepare, it is usually served on holidays or at special gatherings." Or, you know, on random Tuesdays when I show up to indulge myself.   I also tried the mantu-- very tasty little beef dumplings. I think by the end of going through all the Asian countries I will have eaten like two dozen types of dumplings. Afghan mantu in particular date back to the time of the Turkic and Mongol horsemen of Central Asia. It is believed that the horsemen carried frozen mantu during the cold winters while traveling long distances and then boiled them over camp fires for supper. I washed that all down with freshly squeezed carrot juice (can you squeeze a carrot?) while I thought of all the gas money I saved by having this restaurant so close in the neighborhood.
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unwritrecipes · 8 days ago
Luscious Fruit Dessert's Raspberry Buttermilk Sheet Cake-Famous Fridays
Hiya! Last day of April!I Today I want to share a terrific little baking cookbook with you, Luscious Fruit Desserts. It comes from the editors of Williams-Sonoma and is full of easy, family-friendly, seasonal, fruit-inspired desserts. It’s not new ( I believe it first came out in 2015) but I recently came across it and I’m loving it and I really think you should keep it on your radar, especially as we’re entering some of the most wonderful fruity months of the year! If you need any more incentive, this delightful and delicious Raspberry Buttermilk Sheet Cake comes straight from its pages. So without any further ado, let’s hear it for a very fruit-filled Famous Fridays!!
When I first began leafing through Luscious Fruit Desserts, I only had summer fruit on my mind but I soon got excited about baking with fruit from all the different times of the year. That’s because this unpretentious little cookbook is divided into four chapters: spring, summer, fall and winter with simple recipes for taking advantage of produce that’s at its peak from every season. So while I’m focusing on all the raspberry, strawberry and rhubarb recipes right now, I can’t wait to make desserts like, Little Plum Galettes, Old Fashioned Apple Dumplings, Pear-Walnut Sticky Cake and Cranberry Pecan Pie to name a few—so, so much to look forward to!!
But today it’s all about sweet/tart, juicy raspberries—
And this super easy and lovely little butter cake.
The batter comes together quickly and gets spread out into a half-sheet pan that you gently press a generous amount of the berries into.
Because it’s so thin, the cake bakes up in no time at all—
And once it’s cooled you can make it look all pretty and magical by dusting it with some confectioners’ sugar.
It’s so light and springy and the raspberries add just the right amount of tang to balance out the sweetness of the cake. You’re going to love every delicate bite!
Plus, it travels well which would make it a no-brainer for any upcoming backyard get-togethers or picnics or even for Mother’s Day which (hint, hint) is rapidly approaching!
Ok, my friends, pick up a copy of Luscious Fruit Desserts-I promise it’s a book you’ll turn to again and again and have a wonderful, safe and delicious weekend! See you in May!!xoxo
Raspberry Buttermilk Sheet Cake
Makes a dozen servings
Prep Time: 15 minutes; Bake Time: 20-25 minutes
2 sticks (16 tablespoons) unsalted butter, room temperature, plus a little extra for greasing the pan
2 ½ cups unbleached, all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups sugar
3 large eggs, room temperature
1 cup well shaken buttermilk, room temperature
12 ounces fresh raspberries (about 4 cups)
Confectioners’ sugar for dusting the baked cake
The Recipe
1. Preheat oven to 325ºF. Butter a half-sheet pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder and soda and salt and set aside.
3. Use an electric mixer to beat the butter and sugar together in a large bowl on medium speed, until smooth, about 3-5 minutes. Add the eggs, one at time, beating well after each addition and scraping down the sides of the bowl. Add the buttermilk and beat until combined. Then add the flour mixture and beat on low speed just until blended.
4. Pour the batter into the prepared pan and spread it evenly, paying attention to the corners. Scatter the berries all across it, gently pressing them into the batter. Bake the cake for 20-25 minutes until a tester inserted into the center comes out completely clean. Cool completely in the pan on a wire rack, for at least 1 hour. Just before serving, pour a little confectioners’ sugar into a small strainer and dust the entire cake. Cut into squares and serve.
Note: Recipe from Luscious Fruit Desserts by the editors of Williams-Sonoma.
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takeoffphilippines · 12 days ago
How to Make Weeknight Dinners More Interesting
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Although we can be more adventurous on weekends, most people find themselves going back to the same five or six dinner recipes every weeknight.  Instead of another night of chicken with steamed veggies, here are some ways to make your dishes both more exciting and easier on your weekly planning.
Pre-Prep Food In The Freezer
What’s stopping you from having chicken cordon bleu on a weeknight?  Is it the process of flattening out the chicken breast?  The time it takes to freeze it before rolling it in breading and finally baking or frying it?  You can save yourself on this time by prepping meals like this ahead of time.  
To pre-prep chicken cordon bleu for the freezer, flatten six chicken breasts, and then fill with thinly sliced ham, cheese, and a veggie of your choice.  Using toothpicks, roll these into a tight burrito shape.  Freeze all six on a cookie sheet for three hours before transferring them to freezer storage bags for later.  
To cook later, let them defrost in the fridge while you're at work that day (it won't defrost as quickly as you think!), roll in egg and then panko, and then bake at 350 for fifty minutes.  You can serve with the classic mustard sauce or mix things up with a pepper jelly dip to add some tang to the dish.
Rethink Weeknight Meals
It’s okay to try something new and switch things up on weeknights!  If you usually like to make box meals like Rice-A-Roni or hamburger helper, take it a step further.  Get a box of Cajun-style rice, and cook it with chopped-up chicken and sausage.  Add extra garlic and paprika, and you've created a simple gumbo.
On the other hand, you could dress up an easy-food staple into something extraordinary.  Upgrade regular ramen by browning onion, bell peppers, and chicken in the pot you usually cook your noodles in.  After they're cooked through, please remove them, add water, and the seasoning packet to the pot and bring it to a boil.  When you drop in your ramen, add in two raw eggs so that they'll cook with it.
Combine everything into a bowl, and top with sliced green onion, and enjoy!  You can also dress ramen up with pan-fried tofu or shrimp.
Crockpot Comfort Foods
Did you know you can make chicken noodle soup in a crockpot?  How about chicken and dumplings?  Once a week, give yourself a leisurely dinner by prepping your food the night before, and putting it in the crockpot, in the fridge, overnight.  When you start work, you should turn on your crockpot on low and let it cook while you're gone.
Don't let this be an excuse to fall into old habits, though!  There are crockpot recipes for everything from stuffed bell peppers to barbacoa tacos.  Consider what sounds good to you, and then give yourself an easy dinner night!  Clean-up can be even more straightforward if you use a crockpot liner to don't have to scrub it clean by hand.
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plumpiestdumpling · 14 days ago
Heya, Journal.
It’s April 24, 2021.
I’m here with another entry, so I can tell you one good thing that happened to me today. So here is my daily log, in an effort to see the good in my life and put out some good vibes along the way.
I went to the Carlsbad Flower Fields today. It’s been pretty gloomy lately, but luckily, the sky cleared up a bit, enough for us to see the whole stretch of flowers. At some points, it looked like the fields could extend forever, reach the ends of the Earth and still keep going. At other points, not so much, but the parts that did were so pretty. The variety of colors and educational signs were great. I’ve always wanted to see flower fields like this—part of my wanderlust—and I’m so glad I got the chance to see one up close for the first time. Can’t wait to see more!
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None of the pictures did it any justice, but here’s one. I think these were one of my faves from today.
As an Extra Serving of Dumpling, Zazu Sighting #15!
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I got to see him up close today. His new collar looks like brown leather, with embossed stars. Cute!
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sarairolo · 16 days ago
Germany Culture
Germany's central and southern regions have forested hills and mountains cut through by the Danube, Main, and Rhine river valleys. In the north, the landscape flattens out to a wide plain that stretches to the North Sea. Between these extremes, Germany is a country of incredible variety.
Germany's location at the heart of Europe has shaped its history both for good and bad. It borders nine neighbors,Denmark, Poland, Czech Republic,Austria,Switzerland,France, Luxembourg,Belgium and the Netherlands,more than any other European country.
Germany's largest wooded area, and its most famous, is in the southwest near the Swiss border. This is the Black Forest, a mountainous region full of pines and fir trees. This forest contains the source of the Danube, one of Europe's longest rivers.
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As many countries, Germany have a traditional clothing. The female outfit is the dirndl, it consists of a bodice combined with an apron in a different color, such as green, red, etc. Sometimes it is sleeveless and is worn with a cotton and lace blouse and other times it has sleeves and a high neck. The hats are usually quite elaborate. Traditional men's clothing is made of leather, linen, and wool. It's called 'Lederhosen', it goes with knee-length pants or shorts made of leather are worn, they wear it with rustic shoes and woolen socks. Jackets and hats vary by region and occasion.
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Their traditional food:
Maultaschen from Swabia are a lot like ravioli but bigger. They are typically palm-sized, square pockets of dough with fillings that run the gamut from savory to sweet and meaty to vegetarian.
A traditional combination is minced meat, bread crumbs, onions and spinach -- all seasoned with salt, pepper and parsley. They're often simmered and served with broth instead of sauce for a tender, creamier treat, but are sometimes pan-fried and buttered for extra richness.
Today you can find maultaschen all over Germany (even frozen in supermarkets) but they're most common in the south.
Here the delicious dumplings have become so important that in 2009, the European Union recognized Maultaschen as a regional specialty and marked the dish as significant to the cultural heritage of the state of Baden-Württemberg.
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2.- Labskaus
Labskaus is not the most visually appealing dish, but a delectable mess that represents the seafaring traditions of northern Germany like no other. In the 18th and 19th centuries, ship provisions were mostly preserved fare, and the pink slip of labskaus was a delicious way of preparing them.
Salted beef, onions, potatoes and pickled beetroot are all mashed up like porridge and served with pickled gherkins and rollmops (see below). It has long been a favorite of Baltic and North Sea sailors.
Today the dish is served all over northern Germany, but especially in Bremen, Kiel and Hamburg. And while on modern ships fridges have been installed, it remains popular as a hangover cure.
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3.- Sausages:
There is no Germany without sausages.
There are countless cured, smoked and other varieties available across wurst-loving Germany, so, for this list we will focus on some of the best German street food: bratwurst, or fried sausages.
There are more than 40 varieties of German bratwurst. Fried on a barbecue or in the pan, and then served in a white bread roll with mustard on the go, or with potato salad or sauerkraut as the perfect accompaniment for German beer.
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Working Culture:
The workers have the right to work 35 hours per week. For them, work is work. The time is taken very seriously, and employees make an effort to avoid wasting it. Punctuality is a virtue in German culture. For example, if a business meeting is scheduled at 10:00, everyone should arrive at 9:55 at least. Germans really enjoy their reputation as ‘morning people’. Teamwork is an important thing inside the office. Germans do like to collaborate when given the opportunity. When it's the time for making a decision, they talk it out and come to a collective idea.
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Carnival | February, 16: is a period of Carnival celebrations that go on until Ash Wednesday. Notable Carnival parades in Germany take place in Cologne, Dusseldorf and Aachen.
Labor Day | May 1st: is marked with a blend of pagan rituals and also the celebrations of worker's rights. There are lots of celebrations and parties on the night of the 30th April into the 1st of May.
Oktoberfest: Even though it starts in September, the most German of holidays is called Oktoberfest. This holiday started in 1810 with the wedding of Crown Prince Ludwig and Princess Therese von Sachsen-Hildburghausen. They held a big party near Munich, and it was so popular that it became an annual event, with beer, food, and entertainment.
Martinmas | November, 11:  The Feast of Saint Martin, the Germanic Martinstag celebration, is sort of like a combination of Halloween and Thanksgiving. The legend of Saint Martin tells the story of the dividing of the cloak, when Martin, then a soldier in the Roman army, tore his cloak in two to share it with a freezing beggar at Amiens.
In the past, Martinstag was celebrated as the end of the harvest season, and in modern times has become the unofficial start of the Christmas shopping season in German-speaking countries in Europe.
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bycarmen · 19 days ago
In case anyone was curious, I’ve listed what my general cost-of-living in HK has been so far: 
Rent (Monthly): 15 000 HKD / 2544 AUD - this is the big one, and honestly, the landlord accepted an offer I thought he would reject. That said, I live in a tiny, tiny studio. I also considered a one-bedder in the same building for 19 000 HKD  (3220 AUD) but I decided I’d rather spend the extra money on say, food, or F45.. 
Rental Fees (Once-Off): 8000 HKD / 1357 AUD - agent fees + stamp duty. Basically everyone uses an agent to find a rental, and they are entitled to half a month’s rent in fees, and they’ll make sure everything’s done and filed propertly. This is super important because a lot of expats will claim rent to reduce their tax (like I plan to)! 
Utilities + Internet (Monthly):  I pay 310 HKD (53 AUD) monthly for both my home internet (though there was a ridiculous modem start-up cost) and mobile phone. Utilities are liberally estimated at 500-750 (85-130AUD) per month, mostly depending on AC usage in Summer).
Interior (Once-Off): I had to buy a mattress, a lounging chair, some drawers, a work table, a coat stand, coat hangers, bath maths, door mats, a broom, a mop, a squeegee thing, tea towels. I also had to buy bowls, cups, plates, mugs, cutlery, tongs, serving spoons, pots and pans. This set me back around 10 750 HKD (1720  AUD) with the mattress being about half that cost. Most things came from IKEA, but my plateware and cutlery is slightly nicer, and from Muji. 
(I did splash out on an ergonomic chair and a fancy vacuum cleaner, but I’m factoring these costs out because these were definitely ‘treat’ items that I don’t think would apply to everyone.)  
Transportation (Monthly) - I catch the tram to work, and it costs me 3 HKD each way. My weekly work commute costs me 30 HKD / 5 AUD ,  I will also jump on the MTR and Ferry to hang with friends, be a tourist, etc so let’s say 300 HKD / 50 AUD a month?  
Groceries (Weekly) - I had to buy a ton of basics all over again  (toilet paper, cleaning stuff, paper towels, basic condiments and other ingredients) which was an initial cost of about 800 HKD (135 AUD) but my weekly costs are obviously lower - I normally will get a dozen eggs, a loaf of bread, sometimes milk, heaps of choy sum, a little meat, and I also keep some frozen dumplings in the freezer for lazy meals. I also keep some chrysanthemum tea poppers on standby, some kimchi in the fridge and fruits for snacking. My average haul is about 150-200 HKD (24-32 AUD). 
Eating Out (Monthly):  Coffee: so exorbitantly expensive that it deserves its own line. A barista-made coffee is normally 40-55 HKD (6.70 - 9.30 AUD - I KNOW RIGHT???).  Fancier places can run you up to 60 HKD (10 AUD WTF). I’ve limited my coffee budget to about 300 HKD (50 AUD) which forces me to make my own when I’m WFH. 
Cafes and restaurants are super variable - Local cafes & restaurants: obviously cheaper - that, along with food stalls, drives the average meal cost to around 50-70HKD (8.50-12 AUD). Then you go to Western cuisine - not gonna lie, I have never spent less than 200 HKD (34 AUD) at a non-local place. I’ve also gone out for a few meals that were easily 500 HKD (80 AUD) each.. and they weren’t even super fancy - just an average weekday..
Frequency is the main driver of this cost - I tend to eat out when I’m in the office, and then a few times a week socially. I’d budgeted 5000 HKD (850 AUD) per month for this, and them bumped it to 7000 (1160 AUD). If you’re cost-conservative, this is definitely the category to cut from, but I’m also not someone who wants to miss out on the opportunity to socialise given the chance. 
Gym/F45: There’s a gym in my building so this should technically be free, but I did sign up for the F45 challenge to kick-start some better habits. F45 is, unfortunately, exorbitantly expensive here - 4200 HKD (700 AUD) for 6-weeks - ouch. 
Savings: Look, without giving away my salary, I will say: I do save, and probably a little more than what I did in Sydney. The tax rate + ability to deduct rent as an expense helps the bottom line a lot. 
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besteestores · 27 days ago
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Serve Honor Sacrifice Would Do It Again American Flag T-shirt .besteestores Focus on the in addition I really love this big, complex tasks first while cooking and move towards more simple dishes to minimize cooking time and finish prepping meals in a few short hours. When done effectively, you will save time throughout the week, be able to plan your grocery trip ahead of time, and maximize flavor as you take on whatever the week may have in store for you. I would recommend storing items in anything glass with a lid as it cleans a lot easier than plastics. Meal prepping is important because it offers a sense of structure in a time that is both unpredictable and chaotic, rightfully so. Because I know that if I wasn’t meal prepping, I would be just eating snacks and junk food all day, especially on a day when I’m busy doing other things. After all, cooking EVERY DAY is daunting. Prepping is also important because it’s beneficial both in keeping nutrition/health in check, and also just mentally some level of control and confidence. Nothing wrong with that!” I think the easiest ways to prep which I learned from living in Mexico briefly because we had to wash our veggies in purified water out of necessity as soon as we got home from the mercado is to cut up my kale, broccoli, or clean and pick my cilantro so things are just easy to grab and use. If you believe in sprouting your beans before cooking, you can do that too. That way when the mood strikes, you’re covered and can easily throw a meal together without having to stress. If I cook rice, I’ll make a little extra to save in the fridge so I can easily whip up fried rice or a crispy rice salad the next day. One of my go-tos was sweet potato and shiitake mushroom dumplings I made in a huge batch and froze. Whenever I crave dumplings, I just pull some out and pan-fry or boil. Or quart containers of homemade stock in the freezer that’s ready for soup. I think if making food on a whim feels difficult, try meal planning first. If you know what you plan on making a few days in advance for the upcoming days, it also helps with shopping, and helps you avoid over-purchasing. I just reuse old jars and containers that I’ve saved from other things to store my food.
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indiagiftonline · a month ago
Holi Special Sweets Dishes in India
Holi announces its arrival with bright colors in all the colors in the rainbow on smiling faces to portray the joy and festiveness that permeates the air. With the atmosphere of fun and frolic that takes everyone by stride, Holi is certainly a joyous occasion that promotes brotherhood and fraternity, however, to make this occasion a sweet affair you can supplement it with actual sweets. These delicacies are unique to Holi and are, therefore, termed as ‘Holi Special Sweets’. To celebrate Holi in its true form these sweets are a must as no occasion can be complete with something sweet. This fabulous list contains special delicacies that are typical Holi sweets and add an extra dose of fun and sweetness to your Holi celebrations. You can order these sumptuous sweets on Holi gift them to your friends and family and revel in the fun.
Gujiya is a sweet dish that is inherently related to Holi celebrations will be the sweetest addition to your Holi traditions. Traditionally from Rajasthan, these sweets resemble fried dumplings that are filled with stuffing including, dry fruits and khoya. Crisp on the outside and soft and gooey within, a bite of these gujiya’s and you are a goner. For Holi, you can go for traditional gujjia’s or try gujjiys which include a trendy twist and are available in flavors like chocolate, coconut, paan, honey or the ones that are covered in sugar syrup. You can enjoy these sweets on your own or gift it to your near and dear ones by ordering for gujiya online delivery from sweet shops near you.
These fritters are like small pancakes that are very soft and mushy giving you a sugar rush as soon as you put them in your mouth. These traditional Indian sweets are mostly created on Festivals on like Holi and Diwali. Made in huge numbers they are consumed by an even larger number of people including neighbors, friends, family and even strangers.
Burfi is an authentic Indian sweet that can be eaten all year round. While Kaju Katli is the bonafide Diwali sweet dish, on Holi you can have anything from carrot barfi that is equally healthy to delicious to chocolate and pista burfi that is decored with silver Vark that looks equally enticing. These burfis are one of the best Holi special sweets and just the thing you need to make your Holi celebrations a very sweet affair.
Apple Kheer
Holi is a celebration which doesn’t discriminate in color or cultures, rather celebrates this fusion and integration of cultures with great pomp. You can also incorporate this harmony that permeates the environment during Holi in a fusion dish known as ‘Apple Kheer’. This dish with the sweetness of kheer and the tanginess of apples is enough to take your tastebuds on a whirl with its unique combination.
Thandai is a cold drink that comes in the beverage category, but this authentic drink is a typical Holi beverage that serves two functions containing the sweetness of a dessert which also quenches your thirst. Inherently, this cold drink is a concoction of fennel seeds, cardamom, nuts, milk, and sugar which is garnished with rose petals, saffron, and pomegranate seeds. In the spirit of the season, some people also spike it with bhang to let loose, and festive spirit with abandon. This cold drink with its awesome flavor and taste makes it a strong contender in the list of Holi special sweets.
As Holi is a celebration of life as well as the spirit of brotherhood, it is certainly a very special occasion which becomes all the more special and spectacular when you have your friends and family to celebrate it with you. According to Hindi saying ‘Khushi baatne se badti hai’ which means your joy increases manifold when you share it with others, Holi gives you the perfect occasion to spread the joy and cheer with these mouth-watering sweets. Like Diwali, you can exchange sweets and gifts with your friends and family on Holi and gift them anyone from the sweet buffet, above. However, if that doesn’t suffice, then Holi gift hampers should do, comprising of exciting Holi gifts and sweets to ensure a fun-filled Holi.
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