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lostheathseeker · 5 years

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Yule / Winter Solstice

Yule is a beautiful holiday celebrated on the 21st of December (don’t be stressed my pagan/witch friend, if you have much to do during that day, Yule can be celebrated from 20th to 23rd of December).

The light that comes out of darkness, the rebirth, creepy Krampus, merry winter spirits, ice-cold Faeries, and warm Yule log- this is what might come to mind thinking about Yule.

Cooking - Go for gingerbread men. You can find many recipes everywhere. Those cookies contain ground ginger, and I, personally, use it for speeding things up/making spells more powerful/containing more energy. Try thinking about things you wish would happen or happen faster while eating gingerbread. - Bake cookies. The smell of cookies brings such positive memories. I recommend cinnamon cookies that really make you feel the spirit of Winter. - For cozy Yule/Winter cooking use regional/seasonal products like turnips, green cabbage, potato (they can still be stored like pears and apples), Hokkaido pumpkins are available until December, leek, carrots can be stored throughout the winter, beetroot, champignons, white cabbage, onions, From meats pork, beef, hare, boar, goose, wild duck (carefully, season is about to end), chicken, lobster, carp, mackerel, cod, herring are in. Seasonal foods are cheaper. I didn't count any exotic fruits in here as I live in Germany and I try not to support the transport of food from southern countries because of ecological reasons. - Linzer Torte always make me think of Yule, They taste like winter Activities - Change your coffee/ tea for smth winter-ish (add some orange/hibiscus/cinnamon taste) - try some cute winter make up - go to a nursery garden and pick up a tree you will decorate. Invite the good forest spirits with you, while taking the tree home. They will keep you safe and warm this winter - leave an offering for winter faeries. Make a faery home from pinecones and moss. - Keep care of wild birds. Leave them some seeds - Go skiing - DIY Yule gifts, guys, buy reusable wrapping paper or go creative and use some materials you might already have. I like giving small gifts in cute decorated jars. - Ice skating! - Send postcards! - Make a spell to invite cold weather and snow. Let us help the climate change - donate to a charity, this is a time when many charities happen. Support others. - Clean your home - Bring a holy home. It will invite good faeries. - Pick a mistletoe. Carefully, it is believed that gathered mistletoe cannot touch the ground, either way, it loses all magical properties. - Make your own Yule wreath for your door - Visit Christmas markets. They are so cute and you can find mulled wine there Krampus A winter demon. His day falls on the 4th/5th of December. He is the one that comes when there is no good left during this month. This demon is a big part of my preparation for Yule. He symbolizes the darkness of the month. He shows us that we need to cherish the moments, the happiness that is brought to us by the Winter, even tho so many of us can’t appreciate it. Even though his day falls at the beginning of the month, I sense his presence until the last days of December. He usually is shown as something evil, a big half-man, half-goat creature, carrying a bag and leaving coal footprints behind. But he brings much good to December as well. He just makes sure that everyone celebrates this time and not just complain about everything... Do not try to summon him. This is a lesson I had to learn because I am not as smart as I wish I could be. Frau Holle/ Mother Holle She is another german spirit of Winter that I also like to associate with Yule. She is the one that through her magic could change the weather. Mother Holle doesn’t exist in this realm but in Germany, we say that when it snows Frau Holle shakes her featherbed pillows. I like to think of her as an old spirit, bringing us snow and icy weather.

#witchcraft #magic #yule #winter #witch

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rickchung · 5 years

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Notch8 Restaurant x Fairmont Hotel Vancouver.

Afternoon tea in the Window service extended until Sept. 21.

“Waterfront” tea: rooibos blended with peppermint, spearmint, and ginger.

Tea sandwiches: “Coronation” chicken, beef shank, smoked salmon, shrimp and lobster, and cucumber.

Tea sweets: treacle tart, Linzer torte, Battenberg cake, crème brulée macaron, raspberry trifle, and Earl Grey éclair.

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tebbyclinic11 · 6 years

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Watching Wild, Wild Country? Then You Need to See ...

New Post has been published on http://kitchengadgetsreviews.com/watching-wild-wild-country-then-you-need-to-see/

Watching Wild, Wild Country? Then You Need to See ...

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“When you share food, you become brothers because food is associated with love,” the Bhagwan Shree Rajneesh wrote in his book The Mustard Seed. If you watched the Netflix documentary series Wild Wild Country, you already know that the Bhagwan, also known as Osho, was an Indian self-help guru who attracted thousands of followers from around the world with his talk about sex and joy as a path to super-consciousness. Achieving super-consciousness (nudge nudge, wink wink) burned a lot of calories, though, and the Rajneeshees (a.k.a neo-sannyasins or simply sannyasins) loved food.

To encourage eating well and enjoying life—and to earn a little gas money for their guru’s Rolls Royce collection—the Rajneeshees published a cookbook. Zorba the Buddha: Rajneesh Cookbook was published in 1984 at Rajneeshpuram, the community they founded in north-central Oregon. The title came from Osho’s desire to combine the vitality and liveliness of Zorba the Greek and the meditative nature of the Buddha. It’s filled with recipes collected from the various restaurants, meditation centers, ashrams, and neo-sannyasins around the world. The recipes are as eclectic a mix as Osho’s followers. There was guacamole, almond cake, Bavarian stuffed cabbage rolls, a multitude of crepes, Champagne Charlie, paneer, and calzones all organized in a delightful, inscrutable, odd manner. Recipes for banana cake, bean chili, khichadi, and Nachos Zorba sit side by side on the page, perhaps as a symbol of unity—or as a suggested menu for a dinner party for pregnant women.

The Bhagwan and his disciples known as sannyasins were vegetarian, and in the ’70s and ’80s vegetarian dining meant one thing—Nut Loaf. This mixed-nut and brown rice blend, seasoned with soy sauce, marjoram, thyme, and paprika and baked in a loaf pan was the mainstay of the Oregon summer camps I attended. Camp cooks were seemingly desperate for vegetarian options for campers, so they served up warm slices of this damp brown loaf alongside four-bean salad and, if you were lucky, canned peaches. Needless to say, none of the campers asked the chef for the recipe.

That wasn’t the only hippie classic to make its way into the pages of the cookbook, though. It also includes several recipes that call for vegetarian chicken—and in Oregon in the 1980s, Worthington FriChik was the main option. These chunks of texturized vegetable protein (TVP) were sold in cans, floating in a gelatinous sauce that preserved the moisture no matter what measures you took to get rid of it. (Fear not, brave diners, it can be found on Amazon if you’re looking for supplies for your doomsday bunker.)

The chefs in the Rajneeshpuram kitchen would transform those chicken-flavored rolls into an array of dishes. They stood in (presumably badly) for the scallops in Coquilles St. Jacques, were tossed into clam chowder, and replaced the veal in Veal Picatta. Chicken Brieburgers, where brie, butter, and mustard are sandwiched between two slices of faux chicken, dipped in egg, wrapped in phyllo, and then deep-fried and served on a bun, could be served up at lunch. For more formal gatherings, Chicken Kiev might appear on the table at Rajneeshpuram. That recipe involved smooshing (technical term!) the chicken cutlet, coating it with butter, parsley, tarragon, and lemon juice. It was then sprinkled with Swiss cheese rolled into a sausage shape, dipped into an egg wash, and rolled in phyllo. The phyllo sausage was dipped again in egg and fried until golden and served on a bed of plain rice, presumably to highlight the flavor of deep-fried, cheese-covered faux chicken.

On the rare occasion where TVP wouldn’t work, tofu was the alternative. It appeared as the crab in Mock Crab Salad and was the centerpiece in Tofu Stroganoff, served in a sour cream sauce over noodles and deemed “an elegant dish” by the cookbook’s super-conscious authors, and who are we to argue?

The Rajneeshees weren’t the only group promoting vegetarianism in the ’70s and ’80s, of course. The recipes in Zorba the Buddha may have the sannyasin pedigree, but many of them are straight out of the 1970s vegetarian playbook espoused by Frances Moore Lappé in Diet for a Small Planet. Books like Tassajara from California’s Zen Mountain Center, Laurel’s Kitchen, and Moosewood Cookbook all shared a common sensibility (and love of tofu) with the Rajneesh recipes. Cossack Pie, a recipe from the Rajneesh outpost in Fremantle, Australia, bears a similarity to a recipe from Anna Thomas’s 1972 classic The Vegetarian Epicure, where it was called Russian Vegetable Pie. Both recipes involve seasoning butter-browned mushrooms, onions, cabbage, broccoli, and carrots with caraway seeds, basil, and dill. The vegetables are mixed with an egg and, in the Rajneesh version, cottage cheese, poured into a shortcrust pastry, topped with sour cream, more mushrooms, and paprika and baked.

Many of the vegetarian cookbooks of the day incorporated Indian dishes into their recipe files, and Zorba the Buddha was no different, although the Rajneeshees had actual Indian roots. The cookbook included many recipes from the Bhagwan’s native country, presumably perfected on his ashram in Pune. There are pakoras made with black chickpea flour, filled with eggplant, potato, or—with a nod to their new homeland—cheddar cheese. More traditional were the chai, and parathas filled with ginger and chili-spiced cauliflower mixed into a simple whole wheat dough, bound with ghee and water. The parathas are then flattened into a six-inch pancake, dry-fried in a flat pan, brushed with ghee, and fried again. Served hot, they go with everything (save the mayonnaise-and-tofu Mock Crab Salad).

While some of their entrées required a leap of faith (we’re looking at you, Chicken Brieburger), their baked goods were not just delicious but famous. Someone in Rajneeshpuram had a serious sweet tooth, and a good chunk of the cookbook is dedicated to treats, including four separate variations on chocolate mousse, chocolate gâteaus, chocolate milkshakes, and a pound cake made with a cup of sugar and a cup of butter and laced with almonds and raspberry jam. Their pastries and cakes were so well loved that the Rajneeshees had a bakery in Portland called Zorba the Buddha Bakery that sold eight kinds of bread and some 30 varieties of cookies, like macaroons dipped in dark chocolate and Mexican wedding cookies, cakes, and Linzer tortes, baked at their ranch in Antelope, Oregon, and driven to Portland each day.

One of the tenets of the Bhagwan’s religion was happiness and laughter, and there’s no better way to enjoy life than with a tall milkshake, slice of Viennese cake, or, maybe less successfully, faux Chicken Kiev. If only the Rajneeshees had stuck to enjoying their tortes and tarts and parathas instead of trying to poison their neighbors by spiking the salad bar with salmonella. Or perhaps they should have just served them the Mock Crab Salad instead.

Pictured up top: Coconut Salad from Zorba the Buddha: Rajneesh Cookbook

Check out the full cookbook online here.

A recipe the Rajneeshees would (probably) love:

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thehungrykat1 · 7 years

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City of Dreams Manila Celebrates October Beer Festival

It was a evening filled with overflowing beer, authentic German delicacies, rock and roll bands, plus a whole lot of fun and excitement as City of Dreams Manila held its third annual October Beer Festival last October 12, 2017. This was just the first of two special nights for the Oktoberfest-themed party that was hosted by one of the country’s largest luxury integrated resorts.

The Grand Ballroom of City of Dreams Manila was transformed into a beer garden featuring all sorts of local and international beer brands for everyone to enjoy. There were several booths set up around the cocktail area and guests could simply grab all the beers they wanted. The Hungry Kat was quite busy that night because I had just come from another Oktoberfest event earlier that afternoon (Read: Oktoberfest Happy Hour at Long Bar in Raffles Makati) so I really needed to follow the directions before I got lost in all the October beer madness.

The party had already started inside the main ballroom when I arrived at 9:00pm. Everyone was holding their giant beer mugs and immersed in the annual German Oktoberfest which is celebrated around the world. The festive ballroom was complete with colorful buntings, long wooden tables and benches, similar to how they do it in Munich, Germany. Gates opened at 7:00pm, so I had a lot of catching up to do and decided to first check out some of the booths and activities outside.

A selection of premium international beers were available, each with their own booths and offerings such as Weihenstephaner from the oldest brewery in Germany, Sapporo from Japan, and Heineken from Netherlands.

Local beers were also represented by San Miguel Brewery which offered San Miguel Pale Pilsen, San Miguel Light, and San Miguel Flavored Beers. Guests could get as many bottles as they want.

One of the most popular local craft beers were also present during the October Beer Festival of City of Dreams Manila. Pedro is a Philippine craft beer from Laguna which can rival any foreign brand. Nadine Howell-Fanlo, who I first met at 2nd’s Restaurant, a place she used to manage in Bonifacio Global City, is one of owners of Pedro Brewcrafters and I found her manning the Pedro booth.

They had a very unique and fun way of sharing the Oktoberfest fever, and that was getting your own bottle of Pedro craft beer with your face on the label! There were a lot of people in line to get their specialized Pedro beers so I wasn’t able to get my own bottle. I always bump into Nadine during events where Pedro craft beer is present, so maybe I’ll get another chance next time. If you are wondering where Nadine got her celebrity looks, she is the older sister of Rhian Ramos.

The festivities were heating up inside the main ballroom, where TV personality Rovilson Fernandez and Chaos Manila Entertainment Manager Cristina Coloma were hosting a variety of beer games and entertaining activities for the guests.

The event on October 12 was by-invitation only for the resort’s key corporate and travel accounts plus selected media partners. Property President Geoff Andres underscored the resort’s awards and accomplishments in 2017 and the importance of the support of industry partners. He led the toast and the beer pouring ceremony to formally kick-off the October beer fest.

Welcoming me to the party was Ms. Romina Gervacio, Director of Public Relations for City of Dreams Manila. Aside from the beers, a Bavarian buffet was also set up inside the ballroom for a truly authentic Oktoberfest experience.

The Appetizers station included Schinken (Black Forest Ham), Landjager (smoked sausages), Schinken (smoked ham speck), Stadwurst mit Musick (vinegar and onion marinated sausage), Obatzter (Bavarian marinated cheese with laugensticks), and Apfel-Grieben-schmalz (marinated onion lard spread with caramelized onions).

German food aficionados also had their hearty share of sausages and Bavarian specialties like the Weisswurst (traditional Bavarian white sausage), Bratwurst (grilled German sausage), Nürnberger (finger-sized bratwurst sausages), Knacker (short and stubby smoked beef sausage), Bockwurst (boiled Frankfurt veal sausage), Wiener Würstchen (Vienna sausage), and Thuringer - a traditional German sausage made of finely chopped lean pork packed into hog or sheep casings, with a recipe dating back to 1404.

There were other savory dishes which included Sauerbraten (vinegar marinated braised beef) and Wienerschnitzel mit Preiselbeeren (breaded veal escalope with lingonberry) paired with Zwiebelkuchen (german onion tarts) and a variety of breads and pretzels with butter.

Meat lovers indulged in a live carving station of Spanferkel (roasted suckling pig), Schweinerollbraten in Biersoße mit gefülltem Wirsing (pork roll in beer sauce with stuffed savoy cabbage), Brathendl (German-style roast chicken), and Grillhaxe (roast pork knuckle),

As a sweet treat, the Bavarian buffet also featured desserts such as the fresh Viennese Apple Strudel fresh from the oven topped with vanilla, German berry compote, and Chantilly crème.

There were also these cute heart-shaped ginger bread called Lebkuchen Herzen to go along with more cakes like the Sacher cake (Austrian chocolate cake), Schnecken (German cinnamon rolls), Linzer Cake (Austrian torte), Bavarian crème, Milchreis (German rice pudding), Black Forrest Gateau and Bienenstich (Bee Sting cake).

The most exciting part of the evening would have to be the Oktoberfest games which included beer-chugging from a boot-shaped mug, “Bring Me”, and a pretzel-eating contest participated in by The Food Alphabet Stonibert Lim. I’m sure being with The KTG means that he already has a lot of practice, but unfortunately, his group did not win the round. I think he’ll be back to compete next year. Several exciting prizes were also raffled off to all the guests which included Chaos KTV packages and Overnight Stays at Nobu Hotel.

There was non-stop entertainment throughout the evening. OPM pop band True Faith performed their classic 90’s hits like “Perfect,” “Paano Ka Magiging Akin,” “Dahil Ikaw” and “Huwag Nalang Kaya” together with the Part 3 Band and the Eye Candies.

The second night of the October Beer Festival on October 13 was made open to the public who got to experience the same expansive array of German fare, beer offerings and thrilling games. For that evening, Popular rock band Parokya ni Edgar brought the house down with their rock ballads followed by Gloc 9 and the Eye Candies. Tickets to the event were priced at P2,700 net per person.

There’s no need to travel to Germany to experience a true Oktoberfest party because the October Beer Festival at City of Dreams Manila is as close as you can get. It was my first time to join this spectacular event and I’m looking forward to more exciting years ahead.

#CODOctoberBeerFest #CityofDreams #CityofDreamsManila #Oktoberfest #OctoberBeerFest #Beer #GrandBallroom

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