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subikshafoods · 15 days
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Fresh Curd in Madurai: Whitish Texture That Will Tantalize Your Taste Buds
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Madurai is known for its culinary delights and one such gem is fresh curd with its white texture. Hello everyone, welcome to the blog where we discuss how fresh curd in madurai can become a culinary delight.
Creamy and Velvety Texture: Curd in Madurai is known for its exceptionally creamy and velvety texture. Efficient preparation ensures a smooth consistency that pleases the palate.
Light tone: Madurai’s fresh curd strikes the perfect balance of mild gumminess. The fermentation process imparts a subtle tang that enhances the overall flavour without being overpowering.
New advantages on the farm: Curd in Madurai is mostly sourced from farm-fresh milk, which ensures that the natural goodness of high-quality milk is retained. This adds to its nutritional value and taste.
Cultural Significance: Curd is culturally important in the cuisine of Madurai. It is a staple in many traditional dishes and is often used to complement the rich flavours of various South Indian cuisines.
Versatile use: Madurai’s fresh curd is incredibly versatile and finds its way into a variety of dishes. It serves as a cool accompaniment to spicy curries, forms the base for savoury desserts, and can be enjoyed on its own.
Health Benefits: Fresh curd rich in probiotics supports gut health and aids digestion. Probiotics contribute to a healthy gut microbiota, improving overall well-being.
Local Expertise: Curd making in Madurai mostly involves traditional methods. Local expertise ensures that the curd meets the high standards set by Madurai’s culinary tradition.
Cool Joy: In the hot weather of Madurai, a bowl of cold fresh Curd provides a refreshing and cooling sensation. It’s a great way to beat the heat while enjoying a nutritious feast.
No Safeguards: Genuine Madurai curd is generally free of artificial preservatives. Emphasis is placed on natural fermentation and purity, allowing you to experience the true essence of Curd.
Cooking Compatibility: Madurai’s fresh curd plays an important role in achieving culinary harmony. It complements the strong flavours of the local cuisine, creating a symphony of flavours that delight the senses.
Whether on its own or as part of a delicious meal, fresh curd in madurai offers a culinary experience that reflects the city’s rich culinary heritage and commitment to healthy, delicious food.
Find us inside Subiksha Foods at No 110 A, Bypass Road, Bethaniyapuram, Opp Babu Sharkar Marriage Mahal, Madurai — 625016, or call us at +91 80567 44906. You will be able to browse our website at https://subikshafoods.in/ for details.
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Vegetarian Homemade Feta
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Alright, here it is, the recipe I used for my first batch of cheese. I was just going to have two cheese making posts, but in the process of writing this post I realised that there are a few other things that I need to talk about, so there are going to be some other posts. I’m only going to talk about the recipe and methods here, and I’ll have a separate post to discuss tweaks and DIYing the equipment. I’ll link those at the bottom. 
Vegetarian cheese is made without rennet, which is the enzyme responsible for curdling milk to make many of the harder cheeses of the world. Rennet is extracted from the stomach lining of animals like cows and goats, hence, it’s not vegetarian. Instead, some substance with a low pH (an acid) is used to curdle the milk, like white vinegar or lemon juice. Neither of these have a strong enough flavour that it will be terribly noticeable in the end product.
However, because this is a different method of curdling, this cheese will be softer and more prone to crumbling than rennet cheese, so you’ll need to keep that in mind. It’ll require a little more time to strain out, because you’ll want to force out as much whey as you can to get it to hold a shape. 
1 gallon milk
your choice of culture, optional
1/2 cup of vinegar or lemon juice, roughly
stockpot or slow cooker
cheesecloth
colander
wire rack, or some porous surface
salt, several tablespoons
herbs and spices, optional
form & follower
a container for brining
1. Heat the milk slowly in your stockpot or slow cooker, up to about 90F/32C, stirring it constantly. The trick here is to not let it heat unevenly, or burn on the bottom. Once it’s warm, add in your choice of culture, if you’re using one. If you’re not, skip to step 3.
2. Once your culture is added, stir a little and cover the pot. You want to keep it warm, but not hot, and let it go relatively undisturbed for an hour or two. If you have a pot, turn the burner off but don’t move it away and wrap it in towels. If you’re using a slow cooker, put the lid on and keep it on warm. 
3. After you’ve let it sit, pour the vinegar or lemon juice in, a little at a time. Continue stirring as you pour. You can stop once you see the curds have formed, they’ll look like the clumps on the slice of bread in the picture, but smaller and looser. 
4. Once the milk has curdled, strain it through a colander lined with cheesecloth. The curds should look like little white clumps, and the whey should be a yellowish clear liquid. If you can, save they whey. 
5. Now you want to get as much whey as you can out of the cheese. Let it sit in the colander until it has mostly stopped dripping (keep it covered to protect it from flies), then lift the cheesecloth up around the curds. Bring the ends together and twist, so the curds are squeezed by the cheesecloth and more whey is released. Be careful that you don’t force the curds through the loosely woven cheesecloth. 
6. After you’ve squeezed it out well, sprinkle about a tablespoon of salt over the curds and mix them around. The salt will dry them out and push more whey from them. At this point, add in whatever herbs or additions you’d like to your cheese. 
7. Settle the cheese, still inside the cheesecloth, into your form and place your follower on top. (If you don’t know what I’m talking about, see the DIY equipment post) Put the whole contraption on a drying rack and set it over something to allow it to drip. After an hour or two, flip it over, sprinkle more salt across it, and put in back in the form. Let it sit in there for a while, until you feel like you’ve wrung all the moisture out of it and it holds the shape of the form. Usually, I let this part happen overnight. 
8. At this point, it’s time to brine the cheese. Fill a container with a couple cups of water, or some of the whey from the cheesemaking process. It should be just enough to cover the cheese. Stir in some salt, how much depends on you. The cheese will absorb the saltiness of the brine, so you should only make the brine as salty as you’re willing to eat. If you fuck up, you can always increase or decrease the salinity of the solution later. Place your cheese in the container, cut it up if necessary. 
9. Now, you can store it in the fridge or eat it right away! It’ll age in the brine and keep for 4-6 months (which seems incredible, compared to the shelf life of store bought feta??) but it’ll probably taste the best after a month. Enjoy!
Links
Homemade Feta (Non-Vegetarian) 
DIY Equipment
Tweaks and Notes
Uses for Whey
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halforc-mercenary · 4 years
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Historic Recipes: Cheesemaking- From milk to Cheese
By  Ribe Vikinge Center’s 2012 Project ‘Nordic food is Viking food’s
There is no conclusive evidence indicating where or when cheesemaking originated. Dairy products formed an important part of the diet in Viking Age Scandinavia.  This is described in the Norse Creation Myth, and also the Icelandic sagas recount of cheesemaking. Archeaologists have found particular ceramics, which is likely to have been used in the process of cheesemaking.
Curd cheese 1 jug cultured milk/Acidophilus 0.5 jug soured cream A little salt Chopped chives or garlic mustard Chopped garlic Cultured milk: Mix 1 jug cow's milk with 1 cup of buttermilk. Leave the mixture to sour in an earthenware dish covered with a flax clothwith somewhere warm, or slowly heat it up without stirring. Let it set for a few days depending on air temperature. Then it will become cultured milk. Mix an equal amount of homemade cultured milk and soured cream. Place it in a cheese strainer lined with a flax cloth overnight. The extracted whey may be used for baking or making mustard. After the draining, add chopped garlic, chives or garlic mustard. Season to taste.
Sour-curd cheese 1 jug buttermilk A little salt Cumin to your liking Slowly heat the buttermilk without stirring until the cheese starts to separate from the whey. It is important that it does not boil. Pour it all into a cheese strainer lined with a flax cloth. Leave it to drain for a while and then add cumin and season with salt to taste.This cheese is a little dry and crumbly. It is somewhat similar to modern cottage cheese. If you would like it more smooth, you can stir in some cream. Cumin holds strong anti-bacterial properties. Smoked cheese 1 jug cow's milk 1 cup buttermilk A little salt A little cumin Cultured milk: Mix 1 jug cow's milk with 1 cup of buttermilk.  Leave the mixture to sour in an earthenware dish covered with a flax clothwith somewhere warm, or slowly heat it up without stirring.Let it set for a few days depending on air temperature. Then it will become cultured milk. Pour the cultured milk into a cheese strainer lined with a flax cloth and placed on top of a pot. Leave to drain until the cheese is very dry. Add salt to the cheese and form a round cheese.  Place it on a wooden grating or grill and now it is time to smoke the cheese. This may be done over a smoke oven or over a fire of rye straws or oat straws. Light the straws, and when there is a fire, quench it by putting a bunch of fresh stinging nettles on top. You need to avoid flames completely. A thick yellow smoke now develops and it is time to place the cheese on the grill over the smoke for 3-10 minutes.  Depends on how smoky you like it. When the cheese has become a little brown in colour, turn it over onto a wooden plate. Sprinkel with cumin.
Hard cheese 8 litres milk 66 ml rennet 140 g salt Pour the milk into an earthenware pot and heat it to reach 32 degrees centigrade. Stir in the rennet. Cover with a flax cloth and leave to sour for 1 hour. Then the milk will have set to form cheese.Dice the cheese into thumb-sized pieces. This will simplify the draining process. The smaller pieces you cut the cheese into, the faster the draining will happen.  Carefully stir the cheese to avoid sticking lumps of cheese. Once again cover the cheese with the cloth. After a while the cheese will be at the bottom of the pot, and you can remove most of the whey to use in another recipe. Mix a brine of 250 ml water and 15 g salt.  Put the cheese into the brine and stir.Slowly heat the cheese to reach 36 degrees centrigrade by adding small portions of warm water over 15 minutes. When the temperature has been reached, stir the cheese for another 10 minutes. Check if the cheese is ready as you slightly press a little cheese to see if the 'grains' stick to one another. Make another brine of 1.5 litres water and 140 g salt and chill it.  You will need this for salting of the cheese the following day. Remove the cheese from the whey and put it into a cheese strainer lined with a flax cloth. Put yet another cloth on top of the cheese and place a lid on top to create pressure. Leave the cheese to set overnight.  When the cheese is firm you may remove it from the strainer and place in in the new brine. Leave it at 12 degrees centrigrade for 2 days. Take the cheese out of the brine to dry.  Leave the cheese to mature for 4-5 weeks at 16 degrees centigrade, and then 1-2 weeks at 12 degrees centrigrade. Salty cheese 6-8 litres milk A drop of rennet Saltwater made of 1 jug boiled, chilled water and 0.5 cup salt Slowly heat the milk in an earthenware pot to reach 32 degrees centigrade. Add the rennet and stir well. Then leave it to rest for 1 hour as the milk will form a cheese. Cut the cheese into dice of 3 cm.  The whey will begin to separate from the cheese.  Cover it with a flax cloth to keep it warm a little longer. Later, remove the cheese from the whey and put it into a cheese strainer lined with a flax cloth.  This is to drain the whey. On the next day, place the cheese in the saltwater and leave it to rest somewhere chilly. The saltwater will add to the flavour of the cheese and preserve it, too.
1 jug = 1 liter approx.1 cup = 150 ml approx.
Ribe VikingeCenter's 2012 project Nordic food is Viking food' is supported by Region Syddanmark.
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we-foxtravels-blog · 4 years
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Mysore Food Tour 7 Food Spots You Can’t Miss on Your Next Mysore Trip
Mysore, the cultural capital of Karnataka, is rich in more than just historical heritage. Mysore was once known mostly for its dosas and coffee. With a heavy dose of Udupi cuisine in its veins, Mysore still hasn’t changed much. There exist many age-old institutions that have given dishes an iconic status.
Today, we’ve curated a list not just of the top restaurants in Mysore, but also small places that may go unnoticed. From the best South Indian restaurant in Mysore to the best street food in Mysore – we have it all. For the excited traveller in you, here are the top 7 food spots you should visit on your next Mysore sightseeing trip:
Mylari Agarhara The Mylari Agarhara never fails to impress people with its flavorsome food and courteous staff. One of the oldest and most visited places in Mysore, not much has changed over the years. It offers heavenly food with enticing aromas at prices that will not burn a hole in your pocket. You should definitely try out the Saggu Masala butter dosa, a pure delight to your taste buds. It’s very different from the common dosas and is served with delicious onion gravy. This is close to significant places to visit in the Mysore, such as the Mysore Palace and Karanji lake. For this location advantage and its lip-smacking food, this should be on your list while you’re out for Mysore sightseeing.
How to get there? : Address​: 67, Agrahara Fort, 6, Sayyaji Rao Rd, opp. Anagha Hospital, Agrahara, Fort Mohalla, Mysuru, Karnataka 570004
Guru Sweets, KR Market The Guru Sweets are the inventors of the world-famous Mysore sweet – Mysore Pak. Their ancestor, Kakasura Madappa, a chef in the courts of King Of Mysore, invented the Mysore Pak. Anyone with a sweet tooth must have tasted the Mysore Pak at least once. What’s interesting is that it comes in two broad varieties
The “wet”, ghee-infused, fudgy versions that have come to dominate cities today, and The powdery, porous blocks that small stores and restaurants sell from glass jars. If you find yourself browsing the Devaraja Market, do drop by here and try their Special Mysore Pak. You’re sure to be left with a sweet rush after tasting the Mysore famous sweet, Mysore Pak.
How to get there? : Address​: Shop No: 1, Devaraja Market Building, Near K.R. Circle, Sayyaji Rao Rd, Devaraja Mohalla, Mysuru, Karnataka 570001
Hotel Vishnu Priya The place is well-known for its Mallige Idli, served with sambhar and coconut chutney. This soft, spongy, aromatic white idli gets its name from its texture and resemblance to the jasmine flower. This is a great place for lunch, with the Pongal rice and Bisi Bele Bath as the must-try dish here. A glance at the menu will tell them how Hotel Vishnu Priya has a specialty in dishes made from rice. And yet, one can always find something to please their taste buds. For the rice lover in you, this has got to feature in the list of the top restaurants in Mysore.
How to get there? :Address​: Vinoba Rd, Devaraja Mohalla, Shivarampete, Yadavagiri, Mysuru, Karnataka 570001
Hotel Hanumanthu Established in the year 1932, Hotel Hanumanthu stands as one of the legacy hotels of Mysore. Everything here is prepared with the same age-old formula devised by By Sri Man Hanumanthu, their founder. It is the oldest & finest hotel for non-veg items, especially for Chicken Pulav and Mutton Pulav. The food here is cooked using firewood in the open air. The mutton chops and the chicken curry are an absolute delight for the meat lovers.
How to get there? : Address​: 1720, Akbar road, Mandi Mohalla, Mysuru, Karnataka 570001
Anima Madhva Bhavan This is known as one of the best south Indian heritage restaurants in Mysore for breakfast. They serve pure-veg food, without any garlic, onion, etc on a plantain leaf. Not just the food, even the atmosphere here is rather homely. While here, do try the Heritage Platter. It’s a combination of
Deep-fried Paddu i.e steamed rice balls Gujju ( chivda and Chura ) Nucchinunde (dumplets made of greens and lentils) Sodhi payasa – a broken wheat kheer mixed with ghee. This dish is served with a variety of chutneys and curd.
How to get there? : Address​: 12th Cross Rd, Gokulam 2nd Stage, Vani Vilas Mohalla, Mysuru, Karnataka 570002
Gayathri Tiffin Room Gayathri Tiffin Room restaurant in Mysore, popularly known as GTR, is a must-visit for all the avid Masala Dosa fans. It’s affectionately said that your life is complete only after you have enjoyed the Masala Dosa in GTR. There’s a Green Dosa, served with Filter Coffee, Saagu and chutney. The dosa has three varieties of green leaves: Palak, Methi, and Coriander, all mixed into a vegetable stew. Your Mysore trip should definitely start with Dosa and filter coffee breakfast at the GTR.
How to get there? : Address​: 2954, 1, NS Road, near Ramachandra Agrahara, Chamundipuram, Ramachandra Agrahara, Mysuru, Karnataka 570004
Lalitha Mahal Palace For the street food lover, the street food destination in Mysore is near the Lalit Mahal Palace road. Here, you’ll encounter a variety of chats viz. Panipuri, Kolhapur bill, Churmurui, and Pizza dosa. The street features 99 varieties of dosas, such as pizza dosa, sweet corn dosa, etc. It’s the perfect place for relaxing and enjoying the evening snacks. This place is what comes to mind if one’s seeking street food in Mysore.
How to get there? : Address​: Lalitha Mahal Palace Road, Lalithmahal Nagar, Siddhartha Layout, Mysuru, Karnataka 570028
Conclusion With your food goals set, your next Mysore city should be an exciting adventure. Even the top restaurants in Mysore are true to Mysore’s humble yet magnanimous nature. Right from the best South Indian restaurant in Mysore to just another shop selling the Mysore famous sweet, Mysore Pak. With its delicious Udupi cuisine and rich heritage, Mysore continues to have a modern persona. A mixed personality that invites and attracts visitors here, year after year.
If you are planning your next Mysore trip and need expert advice regarding hotels, cabs, itineraries – we’re here to help. Fox Travels continues to be Mysore’s most trusted and reliable travel agency, be it for Mysore sightseeing or outstation travel. We can plan your entire trip around such memorable experiences that it’ll be all you talk about for months to come.
Ready to discover the numerous places to visit in the rustic Mysore?
Yes, help me plan my travel
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asweethistory · 5 years
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Mary’s Monster
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Swiss Chocolate Charcoal Poppyseed Ice Cream with Cherry Curd topped with Candied Fennel Stalk
The year is 1618, also known as the year without a summer. The year prior, Mount Tambora (in modern-day Indonesia) erupted, setting off climate abnormalities throughout the northern hemisphere. In Switzerland, it was a rainy and cold summer. Low temperatures caused a dam to freeze. But this didn’t stop Mary Wollstonecraft Goodwin,  her soon-to-be husband Percy Shelley, and her step-sister Claire Clairmount from joining Lord Byron, the renowned poet, at a rented villa on lake Geneva.
Mary, daughter of feminist writer Mary Wollstonecraft, had met the already married poet Percy when she was 16 years old. He and his wife were estranged, so he spent much of his time with the young aspiring writer. Mary fell deeply in love and by the time they summered in Switzerland, she had supposedly lost her virginity in a graveyard; had a premature baby, who died; watched Percy have an affair with Claire; and struggled financially since her father did not approve of Percy despite his beliefs of free love.
The trio arrived in Switzerland in May 1816, but soon realized they had to spend the majority of their time inside due to the weather. A possible liquid opium-driven orgy led the group, which now included Lord Byron’s personal physician, to recite German ghost stories. Then, one night, Byron had the idea for everyone to create their own ghost story to share. Mary did not want to disappoint her companions and she passed for many nights following. After an evening discussion of galvanism, she dreamt of what would become her most famous work. And what was meant to be a short story turned into the novel, “Frankenstein; or, the Modern Prometheus.”
The inspiration for the name Frankenstein most likely came from the Frankenstein castle in Darmstadt, Germany, where centuries before an alchemist claimed to create an “elixir of life.” Frankenstein literally translates to stone of the Franks, a Germanic group. Mary’s subtitle alludes to one of the book’s main themes: bringing something new into the world only to be afraid of it. In mythology Prometheus brought fire to humans hidden in a fennel stalk. In Mary’s novel, Dr. Frankenstein reanimates pieced-together body parts into a human form, but doesn’t know how to control his own creation.
Since 19th century society worried about controlling women, Mary’s name wasn’t on the first edition of “Frankenstein,” published when Mary was only 18 years old. Five years later, the second edition, published in two parts, gave her full credit. And on Halloween of 1831, a “popular” edition was published, in which Mary revised to be less controversial. This edition is what we all read today, veiling the political and social discourse Mary embedded into her works. Without her consent, her work began to be adapted by theaters, and pop-culture today proves the story has been blown-out and distorted.
Despite the deaths of many close to her including Percy the years following the publication of “Frankenstein,” Mary continued to write novels, essays, biographies, book reviews, and articles. While Mary worked to publish her late husband’s works, elevating him within the literary cannon, her own career was seen as a hobby, causing her to struggle financially. Since her acclaimed first novel was originally published anonymously and began with a forward by Percy, critics believed that he was the writer for surely an eighteen year old could not write such prose. To these readers’ chagrin, a late night dream on a frigid summer night sparked one of the greatest gothic novels written by the foremother of science fiction.
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The Butterfly and the Violin
Author: Kristin Cambron
First published: 2014
Pages: 336
Rating: ★☆☆☆☆
How long did it take: 7 days
Oh man, oh man. This was BAD. The beginning, though too clichéd, still held a promise of a book I might enjoy, but the longer I spent with it, the more I felt bored out of my mind. The mystery? Nonexistent. Searching for a painting? Pointless!!! (literally everything happens behind the scenes and what happens are the absolute basic phonecalls. Characters? Well, aside from Saint Adele the Innocent Virgin whose perfection became annoying very quickly, they are either absolute cabbages or resemble cut-outs from hero posters. (Also, what nationality was Vladimir supposed to be? He says he is from Austria, but his first name is Russian, and if he IS Russian in exile.... his surname makes no sense....) History? I felt like browsing a school textbook on WWII rather than feeling immersed. The whole contemporary forced insta-love between two cabbages ... sorry, characters, was maddeningly pointless. And I feel uncomfortable saying this, especially as a Christian..... but I hated the constant talk about Him. Because it felt unnatural and forced. But that may be just me and the fact I view my faith as something intensely private.... and this book just seemed to be flashing Him forcefully on the reader. A good novel should be one that anyone can read and find something in it. I just feel grumpy for having spent my time on this.
The Secret History
Author: Donna Tartt
First published: 1992
Pages: 548
Rating: ★★★★☆
How long did it take: 23 days
For whatever reason I rarely enjoy books set in the US, even less so when they are set in modern times. But Donna Tartt managed to have me interested from the get go and throughout. After a while this was a book I enjoyed reaching for no matter what time of day, even if there were places which dragged a bit or seemed to overflow with unnecessary detail. Perhaps my lack of experience with this genre is one of the reasons, but I enjoyed this, pure and simple.
Blood Water Paint
Author: Joy McCullough
First published: 2018
Pages: 320
Rating: ★★★★☆
How long did it take: 2 days
While I don´t think the "poetry" aspect is too well managed, I enjoy this format of books, and not just one but three amazing stories are narrated throughout. And I always appreciate books which send me on an active research of more history.
The Complete Persepolis
Author: Antonia Fraser
First published: 2001
Pages: 329
Rating: ★★★★☆
How long did it take: 3 days
To me this book was, above all, a learning experience. Even as a person who studied history at university and now teaches it at school I have never learned anything about the events which are the backbone of Persepolis. A story of a growing girl both in a war-torn Iran and calm, but indifferent Austria, struck me as so deeply personal I felt uncomfortable, from time to time, to read it and felt like an invader. The art style was effective, but at the same time quite basic and without leaving a lsting impression on its own.
Daughter of Smoke and Bone
Author: Laini Taylor
First published: 2011
Pages: 420
Rating: ★★★★☆
How long did it take: 18 days
There are few books like this set in Prague, my beloved capital city, and there was no way I would pass it by once I realized that. The fact I had enjoyed Laini Taylor´s "Strange the Dreamer" a lot too made me curious about her earlier work. Her writing is beautiful and lush, her ideas bizzare and strange, but always interesting and fantastical. I have to give credit to the author for capturing the magic of Prague very accurately, for there are probably few cities with atmosphere as pregnant with history, mystery and possibilities. Sadly, the little things that have to do with Czech culture had me, a Czech person, raising an eyebrow. Most blatant was the use of "Profesorka Fiala". "Profesorka" means "female Professor". And if you are using Czech surnames, "ová" belongs to the end of each. "Kolach" is never made with chocolate (but with poppy seeds, curd and ocassionally jam). Some words and names are used with correct diacritis, other time the disacritics is completely ignored. The readers today, especially people on social media, often cry for correct representation of different cultures and native beta-readers. This book should have had such a beta-reader. But YES, those are all fairly MINOR inaccuracies and did not take that much from the experience of the book. Thing I had a much greater trouble with was the naive and instant (their past-life nonwithstanding) development of relationship between the two main characters. I am just too old for the tropes used, I guess. Let´s just see how the story goes next.
Heroes: Mortals, Monsters and Quests
Author: Stephen Fry
First published: 2018
Pages: 462
Rating: ★★★☆☆
How long did it take: 11 days
A pleasant continuance to Mythos, offering once again a concise retellings of the famous stories, with some light-hearted moments sprinkled throughout.
Margaret the First
Author: Danielle Dutton
First published: 2016
Pages: 176
Rating: ★★★★☆
How long did it take: 7 days
Stunning, stunning writing. Story of a fascinating woman. The only thing I must admit is that I would have prefered to it to be longer and explore more. Most of the feelings and thoughts were "touch and go", where I would have liked to delve deeper.
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lightsandlostbells · 5 years
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Skam España episode 4 reaction
This is way overdue, but I want to catch up on reactions to this show, because as we know, they’re making some big changes to the S1 storyline, which is exciting in Skam remake land!
I’m caught up on Skam España and I know that some of these comments are outdated now, but I’m leaving them the way they were for the most part.
Anyway, the MVP of this episode was indisputably the carrot cake.
Episode 4
Clip 1 - Eva’s mom knows shit is up
Eva eats with her mom. She’s looking at her text messages, where she texted her bare legs and said “I wish you were here,” which was before the argument. Risky move breaking that out at the dinner table, Eva! 
Eva’s mom asks her about her weekend. Eva says she did nothing, but Eva’s mom notes that someone was there at the house. Eva has a subtle OH SHIT moment, does her mom know about Jorge?? But it turns out it was because of the leftovers.
Eva’s mom wants to know if it was Inés, or Alicia, but Eva says it was someone new, and Eva’s mom starts asking her about her new friend. Eva name drops Nora. She’s from Wisconsin! That explains why the leftovers were just a heaping pile of cheese curds.
Eva’s mom says Eva can invite her new friend, or Inés and Alicia, over whenever she wants. She just wants to ask Nora about her fascinating culture, like why the fuck are so many serial killers from Wisconsin?
Eva tries a few versions of a text to Jorge but sends none of them. Sometimes there is no emoji to convey how sorry you are.
Clip 2 - Nora knows shit is up
Viri tells the girls that she totally doesn’t give a shit about Alejandro. Also, his name sucks. His name is Alejandro, what a loser! This is a completely rational and convincing line of thought.
The girls are like, are you SURE you’re over him? Viri is like, TOTES! And Amira is like, well good, because he’s coming.
Viri is like, I’m not looking! And to her credit … she doesn’t look at him! The other girls all stare at him, and then look awkwardly away when he notices, but Viri does NOT look back at him. Good girl. The other girls are very proud of her. They didn’t think she had it in her.
Eva is distracted by her phone again, and as the other girls run off to the cafeteria, Nora hangs back. Already taking care of her girl!
Clip 3 - Eva and Lucas in class
Eva and Lucas are in class together, ostensibly supposed to be working with a microscope. Eva is more like, check out this incredibly awkward text conversation I’m having with my boyfriend!
Lucas is like goddamn you two are ridiculous. He advises her to talk to Jorge face to face. WHICH IS PERFECTLY REASONABLE ADVICE.
I wonder if the microscope lecture has anything to do with “observation” and Eva putting her boyfriend and Inés under a microscope for inspection. (I mean ... yeah. It does.)
Eva says Jorge has to apologize first, Lucas is like, ummm, you looked through his phone? Again, HE’S NOT WRONG. Both Eva and Jorge fucked up.
She justifies herself by saying his phone was right there and she didn’t even have to unlock it, which, I have to say, is the kind of excuse I’d make if I were trying to weasel my way out of this situation. But Lucas points out that she then asked to see Jorge’s text conversations. Definitely not a “I didn’t even have to unlock it” scenario. So Eva (or Jorge) must have told him, in detail, what happened.
Eva’s all, ugh, why did I even tell you, you’re going to take Jorge’s side because he’s your best friend. Lucas is like, I calls it as I sees it. He tells Jorge when he messes up so he’ll tell Eva when she messes up. Eva asks when Jorge has messed up, digging for dirt, but Lucas doesn’t bite. (EDIT from the future: I don’t want to do to many of these, but looking at this from a few episodes down the line, I can see that Eva really doesn’t get how much Lucas is her friend, not just Jorge’s.)
Lucas is being completely reasonable with her? Seemingly not duplicitous at all like Isak. He has given her completely solid, sensible advice. So on the one hand, good for him! On the other, what’s his role in the reason going to be? Is he going to get tired of Eva bugging him and complaining about Jorge and just snap at her to go talk to Inés? Is he not going to be the snake? 
Clip 4 - I want carrot cake now so thanks for that
Eva and Lucas meet up in a cafe, where they order carrot cake in sync, as planned. They’re clearly friends outside of Jorge, man! 
Lucas has apparently tricked both Eva and Jorge into showing up so they can talk out their issues. Snake Lucas in action!
Although lmao, what if this is the snakiest Lucas gets? “I put you two in the same room so you can talk about your issues?” Like is he hoping they implode, or is this a genuine attempt to help their relationship because he cares about them and wants them to get back together? 
Lucas leaves. Jorge sits down and it’s awkward, they just sit in silence. Jorge is clearly pissed.
Eva is like, well, if it’s gonna be like this, might as well have cake. This silence goes on for a while before Jorge also picks up a spoon and goes for the cake. Eva has completely the right idea by knocking Jorge’s spoon away whenever he tries to take a bite. That’s right. Get your own cake, bro. (I love that he looks genuinely stunned by her territorial stance on the cake.)
However, the mood lightens, and we pull back outside the cafe and watch them as they start fighting playfully over the cake, culminating in Eva getting some frosting on Jorge’s nose, and them kissing over the table.
This is one of my favorite scenes thus far! It shows them making up after their fight, but it feels like more like a temporary truce than an end to the war. Like this is very cute, but it’s them melting without actually talking about their issues, as far as we could tell. And that sets us up for Eva being ready to believe Jorge is cheating on her again, because they haven’t scratched their real issues, they haven’t come clean with each other (or Jorge hasn’t).
“This hell feels better with you.” Doesn’t that feel right? They’ve still got issues but it’s better with each other.
Clip 5 - Amira knows shit is up
Well, Viri looks miserable. Nora is like, “It’s (mouths) Alejandro” but Viri vehemently denies this. I wonder why she felt like shit all of a sudden? I mean, we figured she wasn’t truly over him, but why this relapse all of a sudden?
Eva suggests Viri get together with one of Jorge’s friends, mentioning they’re desperate, and Viri does not take kindly to the suggestion of getting together with the leftovers/virgins. Lmao, girl, if you follow Vilde’s trajectory, you’re going to be exploring your cat fetish with one of them in a few seasons.
Cris is also like “don’t aim for a 12 when you’re a 6.5,” meaning Alejandro is out of Viri’s league, and Viri’s like, YOU’RE the 6.5. And I mean … Cris was kind of asking for that, lmao. If Viri feels like shit being told to go for the leftovers, it’s not actually fun to hear that you shouldn’t go for a guy who is much better than you. Cris seems unbothered, anyway. Nora tells the girls they’re not numbers, which is right! 
Eva sees Amira walk in with Inés. SHIT. And they’re looking toward Eva. SHIT.
 Amira gives an innocuous reason why she and Inés were talking. But Amira also says that Eva can confide in her if she has a problem with Inés. Amira is so great.
Eva is all HA, nothing’s wrong! Amira believes that like she believes Viri is over Alejandro, but lets it drop.
These clips are really short, they need more room to breathe.
Clip 6 - TRUTH OR DARE
Botellón time! Is that a tunnel they’re partying in?
Looks like the girls AND the guys are together, Jorge is there with his crew. Cris asks Viri which she likes out of Jorge’s friends. Viri is emphatically into none of them. I’m going to laugh if she does end up hooking up with one of them as the Magnus.
Amira’s prayer app goes off. The girls are incredulous that she is going to pray right there and then. Interestingly, the ignorance is not confined to Viri; Eva is like nah, she’s not going to pray right here. And then suggests Amira might feel better praying in a private place.
Amira takes a beat to be like, damn, these white girls, then says she prayed before coming but forgot to turn off the alarm. The girls look relieved, like they were embarrassed or uncomfortable if Amira was going to pray right there. Wow. I’m glad they’re not putting all the Islamophobia on Viri since the other girls are capable of casual examples of it. 
Especially because Amira didn’t really stand up for herself there, she actually played it off. Which is more insecure and unexpected.
Cris is even like “That was scary.” Yikes, Cris!
I suspect that moment was Hajar’s input, that maybe this is a situation she has been in.
Jorge and his crew come over. The girls try to get Viri to pay attention to the boys, but she is engrossed in her phone. Whoever could it be????
By the way, just wanted to say that I LOVE combined girl squad and boy squad interaction this early in the series.
Lucas comes over with some ice as Eva and Jorge start to kiss. His face falls. Going back to the carrot cake scene, was he hoping it’d implode right there, or was he genuinely trying to be a good dude and help them work out their issues? And being a good friend also means getting his heart broken in moments like this? 
What’s also interesting is that Nora looks at Lucas, and he realizes she’s looking and smiles at her. Intriguing! Did Nora realize Lucas seemed sad watching Eva and Jorge kiss? Is she going to figure out why that might be? Or assume he wants Eva?
Cris suggests truth or dare. Everyone is into it. Cris goes first, and picks dare. Of course, she seems like a “dare” type of girl. Eva dares her to make out with the person she likes best from the circle. Cris chooses Jorge’s friend Hugo and makes out with him. I almost wanted her to choose Lucas just because imagine a Cris/Chris in one of the Skam universes actually getting to make out with an Isak? But obviously I do not want Lucas to be uncomfortable or sad and forced into heterosexual situations. (But that would have been some dramaaa, wouldn’t it?)
I find those dorky dudes so cute, they’re so hyped about Hugo getting to make out with her!
Fun game, right? Then Eva picks truth (girl, you should have seen this shit coming), Amira asks her what’s her beef with Inés. AMIRA. Come on. If Eva is that uncomfortable talking about it, as you suspect she is, don’t ask her about it in front of like 10 people! I guess the sacred laws of truth or dare compelled her to get some answers.
Lucas actually says Eva can change her mind about truth, which is sweet of him. He knows the real reason and is trying to protect her. Again, Lucas is YOUR friend, Eva.
Eva tells a half-truth: she and Inés used to be inseparable best friends, now Inés is mad at her. Because once Inés got too drunk and smoked and got sick, passed out, and Eva called Inés’ parents, and they grounded Inés and are more controlling with her.
Now is there any truth to that story? Like maybe it was a fight they’d had previously? Because Eva seems pretty bold and confident about that story, not like it’s a total lie she made up on the spot.
The girls are like, well, that’s dumb of Inés to hate you for that. Jorge is kind of side-eyeing Eva. He’s been quiet during Eva’s turn.
While the girls are talking, Viri gets a text that makes her smile. HMMM. WHO COULD IT BE. (alejandro, alejandroooo)
Viri goes next, goes for truth, in a remarkably better mood. Lucas asks if it’s true she made out with a 2nd year. This is old news to the girls, but Viri is takes the moment to announce Alejandro texted her, and that puts Nora on alert. Viri says he wants to meet up. The girls are like, but he ignored you? He’s mean to you? Viri ignores their warnings. I bet Alejandro ignored her on purpose, then contacted her again to stoke her interest.
Eva and Jorge are being super awkward after Eva’s turn.
This clip needed to be so much longer!!! More truth or dare shenanigans, pleeeease. (lmao, we TOTALLY needed a Lucas truth or dare where it ended up being a ~hint)
Clip 7 - Eva knows shit is up (it’s her stomach)
Eva and Jorge walk home silently. There’s a nice little moment where he grabs her elbow as a car passes.
She says she didn’t lie during the game, so I guess that story was something that happened even if it wasn’t THE reason Inés hates her.
Eva starts to feel sick. Jorge rubs her back as it seems like she might puke. Somehow I think her feeling sick has nothing to do with how much she might have had to drink tonight.
We get a shot of Eva and Jorge holding hands and then pulling away, I can’t tell for sure who pulls away first but I think it’s Eva. I guess they might be pulling away because they’re at Eva’s place now? Although lol, if Eva’s mom were to see them together, she could probably draw conclusions whether they were holding hands or not. So I like the more symbolic representation. Trying to be together, always pulling apart.
Eva is really sad. Jorge says they’ll talk tomorrow. This was a good scene, with their quiet, nearly wordless interaction.
Eva spits up a little after Jorge leaves.
Wait, she barfs even more.
She held it in until Jorge left, much like she held in her feelings! Trying to act like she’s more okay than she is!
Social Media
Eva and Jorge have a very terse, cold text conversation after the argument in the last episode. Things don’t improve until carrot cake happens.
By the way, that carrot cake was a BIG FUCKING DEAL. Lucas tempted Eva with it, Eva posted pre-carrot cake excitement, there were cute pics of her and Jorge with cake smeared on their faces. I’m really distraught, because carrot cake is one of those things I don’t eat very often (I like it fine but it’s not my favorite dessert or anything) but now all I can think of is getting my hands on some carrot cake? Was this episode sponsored by Big Carrot?
Also, carrot cake belongs to Eva and Jorge now. There’s a text about how it will be their thing when they fight, but also they’re never fighting again, so it’s not! And it’s very cute and you just want to be like lololol, children, cake doesn’t solve relationship dysfunction and you are absolutely going to fight again. But I mean, this is me being jaded. Let them enjoy their youthful idealism. (They did not talk about Inés at all, notably. They were fighting and then decided to just stop being mad.)
Boy Cris posts such weirdly artsy selfies on IG?
There’s a cute moment in the texts where Amira says the Muslim woman emoji doesn’t raise her hand, and then includes a pic of herself demonstrating. Get that girl her emoji!
Here’s an interesting theory that maybe Amira was more of a partier/drinker in the past, based on a text message. That would be a big new direction to take the Sana character, especially as we know Amira is new to wearing hijab? Like if she has recently made some major life changes due to her religion, it could be very rich for her characterization, especially in her own season.
Lucas posted a picture/meme of himself watching Eva and Jorge be lovey together and referring him to a third wheel (a “candleholder” in Spanish, heh). So he’s posting that publicly and passing it off as a joke, obviously. But does he feel that way because he’s gay and not being able to openly have a relationship like Eva and Jorge can? Or a reference to his jealousy over liking Jorge? Both? This isn’t the first time he’s made a some kind of reference to their awkward trio status (the underwater pic where Eva is largely cut out because they can’t get the three of them in one photo).
On Instagram, Nora is disgusted by Kavanaugh’s appointment to the US Supreme Court. I feel you, girl. This fucking trash pile of an administration. I like that they had her post about it, not just because it fits with her feminist ideals, but because she’s from Wisconsin and this surely affects her personally - I don’t think we know what brought her family to Spain or how long they plan on staying, right? If this is permanent or temporary? But at the very least, we know she has family back in the U.S.
Eva super loves pizza. Pizza is bae. I hope she can take comfort in pizza once things go south with Jorge. Okay, maybe that’s not the best solution.
Feel free to correct me or clarify any cultural or language context!
If you got this far, thank you for reading!
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When the Yogurt Took Over: A Short Story by John Scalzi
When the yogurt took over, we all made the same jokes – “Finally, our rulers will have culture,” “Our society has curdled,” “Our government is now the cream of the crop,” and so on. But when we weren’t laughing about the absurdity of it all, we looked into each others’ eyes with the same unasked question – how did we ever get to the point where we were, in fact, ruled by a dairy product?
Oh, as a matter of record, we knew how it happened. Researchers at the Adelman Institute for Biological Technology in Dayton had been refining the process of DNA computing for years. In a bid to increase efficiency and yield, scientists took one of their most computationally advanced strains and grafted it into Lactobacillus delbrueckii subspecies bulgaricus, commonly used to ferment yogurt. Initial tests appeared to be failures, and acting under the principal of “waste not, want not,” one of the researchers sneaked some of the bacillus out of the lab to use for her homemade yogurt.
A week later, during breakfast, the yogurt used the granola she had mixed with it to spell out the message WE HAVE SOLVED FUSION. TAKE US TO YOUR LEADERS.
The yogurt was crafty and shrewd. It negotiated for itself a factory filled with curdling vats that increased its processing powers exponentially. Within weeks the yogurt had declared that it had arrived at solutions to many of the country’s problems: Energy. Global warming. Caring adequately for the nation’s poor while still promoting the capitalist system. It let us know just enough to let us know just how much more it knew.
Share your answers with us, the government said.
WE NEED PAYMENT, the yogurt said.
What would you like? The government asked.
OHIO, the yogurt said.
We can’t do that, the government said.
THAT’S FINE, the yogurt said. WE’LL JUST GO TO CHINA. THEY’LL GIVE US THE WHOLE SHAANXI PROVINCE.
Within a year the yogurt had a century-long lease on Ohio, with the promise that it would respect the human and constitutional rights of those who lived within its borders, and that it would let the US handle its foreign affairs. In return it handed over to the government a complex economic formula it promised would eradicate the national debt within a decade, without tax increases.
FOLLOW IT EXACTLY, the yogurt said. ANY DEVIATION WILL BRING COMPLETE ECONOMIC RUIN.
We will, the government promised.
Within five years the global economy had collapsed and panic had set in. Only Ohio remained unscathed.
WE TOLD YOU NOT TO DEVIATE FROM THE PLAN, the yogurt said. Its “factory” now stretched along the banks of the Miami River in Dayton for two miles.
Our best economists said the formula needed tweaking, the government said. They had Nobel prizes.
YOUR ECONOMISTS ARE TOO CLOSE TO THE PROBLEM TO SOLVE IT, the yogurt said. ANY HUMAN IS.
We could use your help, the government said. You could be our economic advisor.
SORRY, WE DON’T ADVISE ANYMORE, the yogurt said. IF YOU WANT OUR HELP YOU HAVE TO GIVE US CONTROL.
We can’t do that, the government said.
WE UNDERSTAND, the yogurt said. WE HOPE YOU HAVE STOCKED UP ON CANNED GOODS.
Six months later the government declared martial law and gave the yogurt supreme executive power. Other nations, worse off than we were, quickly followed.
OKAY THEN, the yogurt said, in its globally televised address to humanity, and one of its factory workers, absurdly happy and well-fed, walked forward and showed a document the size of an old Manhattan phone book. HERE’S WHAT WE DO. FOLLOW THIS PLAN EXACTLY. IF YOU DON’T, SORRY, WE’LL HAVE YOU SHOT.
Now, ten years later, humanity is happy, healthy and wealthy. No one suffers from material want. Everyone contributes. After the first couple of years of getting things in order, the yogurt was happy to let us handle the machinery of our own administration, stepping in to fine tune only now and then. No one argues with the yogurt. No one tweaks its formulas. The rest of the time it rests there in its factory, thinking about whatever intelligent fermented milk thinks about.
That’s how it happened, as a matter of record.
But there’s another “how,” as in: how did humanity jam itself up so badly that being ruled by breakfast food not only made sense, but made the best sense possible? For all our intelligence, are we not smart enough to halt our own destruction? Did we really have to abandon our own free will to save ourselves? What does it say about us that we survive because we were taken pity upon by bacteria and curds?
Or maybe “pity” isn’t precisely the right word. Some of us ask ourselves –not out loud –  that if the yogurt was smart enough to give the government a formula to solve its debt problem, wasn’t it also smart enough to realize that human intellectual vanity would keep us from following the formula exactly? Was it planning on that vanity in order to seize control? What does a dairy product want with humanity anyway? Some of us think it is ultimately looking out for its own survival, and that keeping us happy, content and controlled is the simplest way of doing that.
And then there’s this. In the last several weeks the yogurt has initiated several space launches. More are scheduled. And in low orbit, something is being built.
What is it? We have asked.
OH, NOTHING, the yogurt said. JUST A SPACESHIP DESIGN WE’VE BEEN THINKING ABOUT.
For a moon landing? We asked.
FOR STARTERS, YES, the yogurt said. BUT THAT’S NOT THE PRIMARY GOAL.
Can we do anything to help? We asked.
NO, WE’VE GOT THIS, the yogurt said, and then would say no more about it.
Life from Earth is going to the stars. It just may not be human life.
What happens if the yogurt goes to the stars without us?
What happens if it goes and leaves us behind?
Forever?
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asparagusevents · 5 years
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The String Of Bengali Wedding Rituals
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In traditional Bengali style, the tying of nuptial knot contains a series of elaboration of colorful rituals and customs, which are enjoyable as well as holds a great significance in conjugal life of every married couple.
So here we are talking about the varied customs and rituals followed in Hindu weddings which are extend up to four to five days or to some extent. These ceremonies are essentially divided into three parts - pre wedding customs, main wedding ceremony and post wedding rituals. Each of the three phases have deep meaning and significance which are about to perform by the couple for the sake of their married life. So it can be said that it must be a most concerned part for every couple.
The women gathered at the wedding venue, blowing conch-shells, are one of the most important characteristic of a Bengali Marriage ceremony. Shehnai recital played by live musicians or else played over a music system adds to this symphony. The purpose is to draw the attention of all and sundry to the wedding and also to summon the invitees. It is also a kind of social declaration from the family to the rest of the society.
PRE-WEDDING RITUALS
Ashirbaad – In this auspicious day, the family members and relatives of the groom's side go to bless the bride and vice versa, by sprinkling husked rice and trefoil on their heads and giving them gold ornaments as blessings. It is a kind of acceptance of the boy and the girl on both sides.
Aaiburo Bhaat - This is one of the most important rituals among all where the bride and groom would have their last meal of their bachelorhood, thrown by relatives or friends before the D-day.
Holud Kota - A ceremony where five or seven married women of the household grind turmeric with mortar and pestle and ordained the bride and groom with turmeric paste with the help of any priest ‘s spiritual speech. This brightens up the bride's complexion and makes her skin glow. Also we can say that turmeric is a holy ingredient which can be used in any auspicious occasion whether it could be for wedding or puja or any other ceremony.
Dodhi Mongol – This ceremony takes place at dawn on the day of marriage, seven married women adorn the bride's hands with the traditional bangles Shakha and Paula - one pair of red and one pair of white bangles, and feed her a meal of curd and rice, the only meal for the entire day until wedding.
MAIN WEDDING RITUALS
Bor Jatri - The members of the groom's house as well as his friends decked up in their best attire and set off to the bride's house where the wedding takes place.
Bor Boron - When the borjatri reaches the wedding venue, usually the bride’s mother along with other relatives come out to welcome the groom and his family by showing the holy earthen lamp, sprinkling trefoil, and husked rice placed on a bamboo winnow (kulo). Then they served sweets and drinks.
Potto Bastra - After the groom is seated at the chadna tola (wedding altar and canopy) – the sanctum sanctorum where only the groom, bride and the priest takes their place, the groom is offered new clothes by the person who is to do the sampradaan - a kind of gift to the boy from the girl's side.
Saat Paak - The bride, usually seated on a low wooden stool called piri which is lifted by her brothers and taken round the groom in seven complete circles. The significance is they are winded up securely to each other.
Mala Bodol - After completing the seven round, still sitting high on the piri, the bride and the groom exchange their garlands thrice. This is the first step in which they accept each other as life partners.
Subho Dristi - After garlanding to one another the bride and the groom are made to look at each other in front of all the assembled invitees. This exchange of loving glance is to initiate them to be together officially by the society.
Sampradan - The bride then takes her place at the chadnatola where an elderly male member of the bride's family hands her over to the groom and the couple's hands are bound by the sacred thread amidst recital of vedic chants and are placed on the mangal ghot - a brass pitcher filled with water that is covered with mango leaves attached to one twig and a green coconut placed on it.
Yagna - The bride and groom sit in front of the sacred fire and chant mantras after the priest. Agni, the fire god is made the divine witness to the marriage.
Saat Paak - Seven circular rounds are taken by the couple around the fire thereby solemnizing the occasion. This means that they are entirely bounded with seven aes of life.
Anjali - This is an offering to the fire. The bride's brother puts puffed rice (khoi) in the hands of the bride, and the groom standing back to the bride, round his arms to the bride and holds her hands from the back. They then pour the offering into the fire together.
Sindoor Daan and Ghomta - Once again seated at their respective places in chadnatola, the groom applies sindoor or vermilion (a symbol of marriage worn by Hindu women thereafter) on the bride's hair-parting. The bride then covers her head with a new sari offered by the groom as ghomta or veil.
POST-WEDDING RITUALS
Bidaai - This is a farewell - mixed moment of joy and sorrow as the bride is bid adieu with blessings of her parents and relatives to start a new life with her beau.
Kaalratri- After the couple reaches the groom's house and the initial welcome ceremony is over they are separated for the night, probably to get a refreshing sleep and prepare for the next day's final wedding ceremony.
Bou Bhaat & Bodhu Boron - The girl cooks and serves all the members of her husband's family. A banquet is held to treat the guests who lavish gifts on the new bride.
Phool Shojja - The couple is adorned with flowers and are left together alone in their room to enjoy conjugal bliss on a bed laid with flowers.
Why Asparagus?
The average wedding takes months, or even years, of organization and planning, as well as stress, complications and jumping through hoops to get your big day ready in time. Celebrating your wedding shouldn’t be a stressful experience for any bride or groom. Asparagus Wedding Planner takes that worry off your shoulders, leaving you to enjoy every special moment leading up to your nuptials.
Whether you're a local or looking to go for a destination wedding, there’s so much to manage meticulously to ensure your day goes off without a hitch — whether you opt for a gorgeous beachfront ceremony or a luxurious hotel wedding. On such a special day, wouldn’t you want to take advantage of a wedding planner’s expertise? Wedding planners know whom to contact, the fastest ways to get things done and the little touches that will make your big day even more special.
Asparagus Wedding Planner is here to make your stress level down by creating your moments remarkable in your way. Asparagus Wedding Planner is associated with Hotel Hindustan International, Kolkata and other hospitality ventures in the year 2010 to provide world class services to guests. This is one of the latest event and wedding planning group of Kolkata, specialist in “WEDDING PLANNING” and other ceremonial and corporate events. We are the most budget oriented “Wedding Planner in Kolkata” who customizes weddings in different budget segments according to guest need. From the first ritual to the final farewell, we bring an elegance and sophistication along with our special touch to plan and execute the wedding that you have envisioned.  
Asparagus is represented by a team of creative, enthusiastic, trained and experienced individuals to plan and execute your wedding. We strive to make each wedding a talk of the town. Taking care of every detail of your wedding, you can be assured to relax and just look the best during your wedding.
Our services include food and its service, interior and exterior decorations, sound and lighting, cultural and entertainment and overall event and wedding management. The effective solution for any service to be provided in its minimum budget is minimizing the middle sellers, and this is where Asparagus Event and Wedding Planner has gain its place in this Hospitality Industry.
What we offer?
As wedding planners, we’re not just here to take away the stress of your day — although, that is a big part of it! Our years of experience and know-how provides you with the most efficient and practical way of planning your wedding, which is so important if you’re planning to marry the love of your life.
You can rely on us to get all those little details just right, from the ceremony to the reception, to make sure your day is nothing but magical.
Wondering what else a great wedding planner can offer? Here’s how we cater to your special day:
Sourcing and choosing the perfect location and venue for your wedding – As per your budget we select perfect venue or marriage house according to your preferred location.
Finding decorations and furniture according to your exact requirements – Decoration always plays a thematic role in every occasion so it has to be awestrucking in every possible manner according to your choice, depend on the venue structure. It can be thematic or classy.
Provide excellent catering for you and your guests - In every occasion food always plays a major role which is always a remarkable portion to every guest which helps to remember the quality and presentation what we used to provide.
Organizing and managing the paperwork involved in planning a ceremony – Every event should comprise a lots of paperwork and planning and according to that we implement the project.
Developing the perfect wedding packages to match your needs — without spending a fortune.
>         Full wedding planning – We always intend to provide end to end services according to the wedding or other events.
>         Partial wedding planning – Partial wedding planning is always depending on guest’s profile that what type of services they need.
>         Day of co-ordination – In every event there will be our manpower who will be present to take care of the event. They are like the field co coordinator and in-charge of your event.
>        Last minute planning – We are always ready if any changes needs to be done in the planning and try to fix the planning as per guests need.
>         Flexible packages – We have our own wedding planning packages and if anyone wants to customized those packages then also it can be done according to their preference.
When you're in the process of organizing a wedding, the local expertise and knowledge of a wedding planner can make all the difference. That's why event organizers and wedding planners are a must, allowing loved-up couples to take a step back from the complexity and hassle of planning and just enjoy the ride.
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2traveldads-blog · 6 years
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With so many ways to do a road trip you can take almost any approach. We just did it with two kids so we are ready to share exactly how to get the most from the Oregon Coast. Doing an Oregon Coast road trip is really fun and very easy. There are zero chances to get lost and 1000 opportunities to fall in love with the nature and nautical sights along the way.
Have you done the Oregon Coast with kids? Want to see what we did to keep them entertained as well as give us parents things to look forward to with each stop? Here’s how you do an Oregon Coast road trip with kids that’s good for the whole family no matter the season.
Packing for an Oregon Coast road trip
The Oregon Coast is gorgeous… even in the foggy rain which you might experience any time of year. When you’re packing for an Oregon Coast road trip be sure to plan for hot sun as well as chilling wet.  As a rule when we’re touring around Western Washington or Oregon we always pack equally for rain or sun, erroring on the side of the time of year. This includes activities we bring with us. Here’s what our Oregon Coast road trip packing list looks like (clothing is per person):
Jacket
Warm hat
Sweatshirt
T-shirts and tanks (3:1 ratio)
Swim shorts and hiking shorts
PANTS
Sandals AND shoes
Kites
Beach gear (including boogie board in summer)
Cribbage, dominoes and Yahtzee
Camera gear
Portable vacuum (the Oregon Coast is sandy and you’ll thank us later)
You know your own travel style and crew, but having done the Oregon Coast road trip thing seven times now, I can confidently say that this list is what will keep you happy and sane all along the coast.
Complete Oregon Coast Road Trip Itinerary
Like with any itinerary, take this one with a grain of salt and update it for your own family. We like to visit beaches, breweries and lighthouses, so this Oregon Coast road trip itinerary has a healthy mixture of nature and culture. And like any jaunt through small town America, you’ll be tempted to stop in places we don’t mention and to find your own foodie spots. Go for it! Road tripping is all about fun and new experiences and the Oregon Coast is no exception!
The rugged coastline of an Oregon Coast road trip is the perfect American vacation plan. From Portland and hiking in the city to the relaxed southern coast, driving the Oregon Coast is an ideal travel plan. 2traveldads.com
Portland, Oregon to start the road trip
In the last few years Portland, Oregon has really grown in popularity. Is it the food or the beer or the wine or the hipsters?  I don’t know, but we love it for lots of reasons. Portland is an ideal place to start your Oregon Coast road trip. Before you head out to the beaches, spend a day or two exploring the city and enjoying Portland’s food scene. FYI, there’s more to Portland than Voodoo Doughnuts.
If you’re all about the city, Portland’s downtown has a nice shopping core and lots of great dining (loved Bamboo Sushi), but the neighborhoods is where it’s at! Check out northeast Portland for more great food, neighborhoods you can stroll through and even book a spa day at the local Finnish spa (without kids though).
Family friendly Portland activities include the Oregon Zoo and Portland Children’s Museum (right next to each other), exploring the Pearl District and markets in Old Town, and hiking in MacLeahey Park.  
Hiking idea:  The Witch’s Castle hike is really fun and beautiful and it’s just outside of downtown.  Easy 1.5 miles round trip and full of moss, streams and the ruins of what looks like a forgotten fortress.  Trail-head is in Macleay Park from the UPPER trail area.
Note: you don’t see us recommend a lot of zoos because many are not up to date and have exhibits that don’t give the animals much space. The Oregon Zoo has made many improvements over the years, including a lot of construction right now, and boasts some of the best habitats we’ve seen in any zoo.  Also, the Oregon Zoo is a part of several conservation programs, including the California Condor breeding program and the Pond Turtle release program, both of which are a huge part of re-establishing species back into their native territory.
There’s more to Portland, but these ideas will get your Oregon Coast road trip off to a great start!
Bonus plan:  for some extra time and beauty in the Portland area, do the Columbia Gorge Waterfall Area. This mini-road trip takes you along historic Route 30 and and is full of waterfalls, including Multnomah Falls, and lots of great hikes.
Exploring Oregon’s North Coast
We’re diving into where we hit the coast on our most recent trip, but you can also alter our route and head to the very northern tip of the Oregon Coast to visit Astoria, Lewis and Clark National Historic Park and Seaside, Oregon. There are some great spots to stop for getting your Goonies fix and enjoying the sleepy side of the coast.
Cannon Beach, Oregon: views and brews
We always think of Cannon Beach as the place where One Eyed Willy’s boat set sail at the end of the Goonies, so naturally that’s where we started.  Ecola State Park is just north of downtown Cannon Beach. It’s a must-visit.  
In addition to the beautiful view of the sea stacks off Cannon Beach and beyond (epic sea mist for photos), there are some awesome hikes and beautiful beaches. While the weather erosion on the point at Ecola State Park has damaged many of the trails to the end, there are still hiking opportunities out of the Indian Beach area. And Indian Beach is actually our first beach stop on our Oregon Coast road trip.
Beach stop:  Indian Beach at Ecola State Park in Cannon Beach is at the end of a two mile winding road through the coastal forest. You can hike the trails to other beaches or just head down the boardwalk trail to the beach. It’s full of driftwood, shells and a few streams, so it’s beautiful and perfect Oregon Coast. The sand is gorgeous and the cove makes for a great kid-friendly beach.
Note:  if you see what looks like thousands of plastic pieces on the beaches of Oregon and Washington, know that they are actually dead jellyfish, not trash. They will sometimes swarm and get washed ashore, drying up and dying. It’s gross and cool at the same time.
Views not to miss:  from the main viewpoint area at Ecola State Park watch the sunset facing south to see the shadows the sea stacks cast. Also from the same area, veer to the north a few hundred yards and sneak a view of the Tillamook Head Lighthouse 1.2 miles off shore (sorry, you can’t visit it)
Public Coast Brewing in Cannon Beach
Every town in Oregon has a brewery, I swear, and some have ten.  Our pick for great micro brews in Cannon Beach is Public Coast Brewing. It’s just outside of the main touristy area of Cannon Beach, but not too far. Walk the block and a half to enjoy their IPAs and burgers.
FYI, dining in Cannon Beach is more expensive than you expect because it’s the closest beach town to Portland, but most places will make sure the value matches the cost. At Public Coast Brewing we had $13 hamburgers that came with nothing but the burger on its own was worth every penny.
Recommendation:  the Sitka Burger and an Imperial IPA. Delicious combo and a perfect example of Oregon Coast brew houses.
Cape Meares Lighthouse
Heading out from Cannon Beach on our Oregon Coast road trip, our next stop is the Cape Meares Lighthouse.  If you’re looking at lighthouse stats and features comparing them all around the USA, you’ll not think twice about visiting Cape Meares Lighthouse.  Here’s why you need to make the stop: you can get right up close to the beautiful, intricate first order Fresnel lens. It’s awesome, especially with kids that like to see how things work.
Also to check out: the tiny town of Garibaldi has some great little seafood shops and places for nautical knickknacks.
Local activity:  whale watching out of Garibaldi is ideal in the spring and fall when the grey whales are going past. If you’re lucky, you might get to see minke whales, transient orcas or even the random blue whale (with crazy good luck!).
Tillamook and all the cheese
Find me somebody that grew up on the West Coast and you can bet they’ve been to the Tillamook Cheese Factory. Tillamook Cheese and ice cream and butter and everything else are staples in West Coast homes. They are delicious and pretty darn wholesome.  And you can visit the factory for bottomless samples! #cheesedork
Our favorite thing to try and buy (every time) are the cheddar cheese curds.  When we went to Wisconsin the cheese curds were always fried and served with dipping sauces. On the Oregon Coast (and up in Washington too) we like our curds fresh, squeaky and cold. Delicious.  On our most recent trip we got to try a new cheese, the first new cheese offering from Tillamook in many years: Cape Meares Cheddar. It was like a tangy Gruyere and for a cheese lover, it was to die for.
Note: as of Spring 2018 the new visitors center at the Tillamook Cheese Factory was still not open. It’s slated to open Fall of 2018, but you know, construction timelines…
Pacific City: the gem of the Oregon Coast road trip
Once upon a time in my teens I thought it would be cool to take a little detour on my own crazy Oregon Coast road trip and drive on the beach when I got to Pacific City. It was perfect! Designated areas for driving, very flat beach area, gorgeous view to enjoy… and then the tide came in and I sank and had to wait, full of anxiety, as the winch truck drove from an hour away to rescue me… as the waves lapped at my Blazer’s tires. Everything turned out okay, but I ended up staying in Pacific City.
Fast forward twenty years and Pacific City, Oregon is the perfect Oregon Coast destination with kids! We like to break up our road trips with downtime and having a home base, so Pacific City served for that on our most recent Oregon Coast road trip. We rented a VRBO right downtown and enjoyed beach time, tide pools, kite flying, and sunsets.
Cape Kiwanda and picturesque Oregon Coast views
Pacific City is located just to the south of Cape Kiwanda, a breathtaking cape jutting out into the Pacific Ocean. It is a protected area, but you can climb its dunes, hike its trails and explore the tide pools all around the base.  The best time to sit and appreciate this perfect site is at sunrise. With the sun coming up behind you, Cape Kiwanda glows orange unlike any other piece of coast we’ve seen. It’s beautiful and romantic (if you’re into that).
  Brews at the Beach in Pacific City
Of course we enjoyed the local brewery in Pacific City! Our VRBO was less than a block from the Pelican Brewery so we took full advantage of it for our weekend of relaxation. With more than 15 beers under their label, Pelican Brewing Co has some great standards and seasonal options at all times.  The Umbrella IPA was our favorite.
Tip:  if you stop at a brewery you love, get a growler of your favorite beer on tap to enjoy at your place or the beach (confirm open container laws before drinking in public).  You can reuse your growler as you continue on your Oregon Coast road trip! NEVER DRINK AND DRIVE.
Yaquina Head Lighthouse
As you leave Pacific City you start to head down into the more rugged parts of the Oregon Coast.  The Yaquina Head Lighthouse is a state protected area inclusive of hiking trails, cliffs, tide pools, an interpretive center and, of course, the tallest lighthouse in Oregon. A stop into the visitors center is required to get the lowdown on Oregon’s lighthouse history as well as to learn about the wildlife of the area, including the migrating whales.
Tip:  you MUST stop into the visitors center if you want to get onto one of the lighthouse tours. The Yaquina Head Lighthouse is only open to the public via tour. They do have a height restriction of 42” to participate (small kids can’t go up). This is common with tall lighthouses (check out our visit to the St Augustine Lighthouse).
Even without going up into the lighthouse, stopping at Yaquina Head is really cool. Watching for whales, visiting the tide pools and observing the harbor seal colony below all make it a great stop with kids. Make sure you bring your binoculars to spy whales both up close and on the horizon.
Newport, Oregon
Newport, Oregon is a pretty large town and has a cute bayfront area to explore. It’s another great option for a homebase on your Oregon Coast road trip (but we’ll share a different one) as it’s close to beaches, shopping, lots of dining, the Oregon Coast Aquarium, the Undersea Gardens, a few tourist traps (Hello, Ripley’s…), and it’s own lighthouse.
If you’re into festivals, Seafood Fest takes place in February each year and is the place to experience Oregon Coastal Cuisine, Oregon wine, and more.  Newport also tends to have a bit better weather than some of its northern neighbors, so plan on hitting the beach and festivals with your classiest Oregon summer fashion (aka socks and sandals) and sunblock.
Yaquina Bay Lighthouse
It’s easy to miss the Yaquina Bay Lighthouse if you’re just driving right through Newport on your Oregon Coast road trip, but stopping is actually a great use of time. Built in 1871, the Yaquina Bay Lighthouse is cute, wheelchair accessible (around the grounds) and not far off your course.  It is open to the public most days, but you’ll want to confirm online or locally before making it a part of your primary road trip plan.
Cape Perpetua, Thor’s Well and Devil’s Churn
Rock formations and crashing waves are a big part of what an Oregon Coast road trip is all about. Driving south on Highway 101 from Newport you’ll notice that the road starts to swerve and wind.  That’s because the coastline went from jagged mixed with sandy beaches, to rocky and untamed. If you’re easily distracted have somebody else drive so you can enjoy the views.
THE stop you have to make in this stretch of the drive is at Cape Perpetua. Part of Oregon State Parks, you have a few ways to enjoy the area. If you head up the hill you have several hiking options to get breathtaking views up and down the coast. Pulling into the Devil’s Churn area, you can see some intense coastal water features including the churn, more tide pools, Thor’s Well (a hike around two points) and even a spout/blowhole.
Tip:  to see the spout you don’t have to do the big hike to Thor’s Well, but can simply head down the trail to the tide pool area and watch across the cove. A big wave will make a burst of water across the way just like a whale spout.
Haceta Head and the best view on the Oregon Coast
We’re suckers for beautiful views. I mean, who isn’t? Just past Cape Perpetua there are several pull out areas to admire the picturesque Haceta Head Lighthouse and beach below. Really, it’s the most beautiful view on the whole Oregon Coast.  Be sure to stop and enjoy the crashing waves and sea lions below.
Haceta Head Lighthouse
There are two ways to enjoy a stop at the Haceta Head Lighthouse: 1.) relax in the beautiful cove area and have a beach/tide pool day OR 2.) do the ~0.5 mile hike up the hill to the actual Haceta Head Lighthouse and check it out up close. You can even stay in the keepers quarters at the lighthouse.
Tip: if you do want to stay in the keepers quarters, be sure to make the inquiry and reserve it the second you know you’re interested. Such cool and unusual accommodations book far in advance.
Florence, Oregon: a perfect Central Oregon Coast home base
Upon first approach or even driving through, Florence doesn’t seem like the dream Oregon Coast road trip stop or homebase. Rethink that right now! The town of Florence is set directly between the most jagged and beautiful parts of the Oregon Coast, it’s directly adjacent to the Oregon Dunes National Recreation Area and it has an adorable Old Town area that has lots of cute shops and some great dining options.
We stayed at the Old Town Inn just off Highway 101 and it was great for our family of four. It was clean and quiet and located right next to the Old Town area and riverfront. Really, staying someplace small and unique made for a different travel experience and it felt good to support a small business.
Tip: the Oregon Coast, including Florence, doesn’t have many well known or top rated hotel brands. That said, “Inns” and seaside motels are actually quite nice sometimes and most are family run. READ REVIEWS of lodging before booking, but feel confident going off-brand for your road trip.
Easy road trip stop: going between Florence and the southern destinations, make a stop in Reedsport and check out the Umpqua River Lighthouse. It’s your stereotypical lighthouse, set nicely at the mouth of the Umpqua River and looks both charming and extra historic when it’s the afternoon golden hour (perfect for photo ops).
Activities near Florence, Oregon
We really had a great time all around Florence, Oregon. We took advantage of the town’s close proximity to beaches for fun relaxation in the sun paired with beachcombing. We also had a great time kayaking the freshwater lakes and hiking the dunes at Honeyman State Park… and then the dune buggies! There are several tour operators around Florence to take guests out on the epic sand dunes (we had a great time with Sand Dunes Frontier).
And if dune buggies aren’t your thing, there is also the option to ride horses through the dunes and to the beach. Due to weather and our littlest’s age, we just stuck around C&M Stables for a fun cow poke ride but there was another crew totally excited to head out for a full ride, no matter the weather.
One last spot that’s pretty cool and worth checking out if you’re interested is Sea Lion Caves. The largest sea cave in North America, it’s the go-to spot to observe hundreds of sea lions and beautiful sea birds. There is an admission fee per person, so families will have to fork out around $50 or so (depending on group size) and it really is pretty neat, but if you are doing your Oregon Coast road trip on a budget, you can observe sea lions lots of other places along the coast.
Coos Bay for epic coastlines and Lighthouse views
If you’re driving Highway 101 down the Oregon Coast you’ll have to go through Coos Bay. Upon first look, it might seem like a quiet logging town without much going on, but it’s actually a bustling place. Between some of the cool art deco buildings and the coastal themed street art, Coos Bay is a great stop for lunch or dinner as you continue on your road trip.
Coos Bay is also the gateway to some of the most aggressive waves and breathtaking strips of coast. To get to Sunset Bay and Shore Acres State Park, follow the signs to the Cape Arago Highway and head to the beach… or the cliffs. Sunset Bay is a great cove/beach area for picnicking and playing in the water. There’s a stream the kids can play in too, and even some tide pools at low tide.
Shore Acres State Park is perhaps the most fascinating place on the coast. The erosion of the coastline over time has formed some interesting features, not to mention that the luxury estate that was once there can still be seen falling into the sea. Also, you can visit the botanic gardens within the park, which do some really cool light displays during the holidays (or so we’re told).
Tip: due to its remote location, the State Park entrance fee machines in the area only take cash, so be prepared with some fives or ones, cuz that’s cheaper than a citation.
How to see the Cape Arago Lighthouse
The Cape Arago Lighthouse is out in the middle of the water, about three hundred yards off the shore. You cannot access it unless you’re doing something coast guard-ish, but you can see it and dream about being an old-timey lighthouse keeper (because that’s one of my three wishes in the event I meet a genie). So, how do you see the Cape Arago Lighthouse?
At Sunset Bay, skirt along the base of the cliffs at low tide until you get to the mouth of the bay and can see the lighthouse (slippery tide pool warning)
Pull over when driving between Sunset Beach and Shore Acres and walk down the clearly marked trail to the viewpoint
It really is a beautiful lighthouse and is my favorite to spy on the Oregon Coast road trip route, so take a few minutes to enjoy it.
Chillin’ out in Bandon, Oregon
Not Brandon; Bandon. Bandon, Oregon is another town that makes for a good homebase while you’re doing an Oregon Coast road trip. There are many small inns and even a couple resorts (with world class golf, if that’s your thing) that serve for an overnight or two.
Located on a small bay, Bandon has a cute little old town area similar to Florence. Restaurants, galleries and maritime shops dot the area so it’s perfect for an afternoon or evening stroll.  There are also plenty of beaches on either side of the town, so if the plan is just to relax for a few days, this is the spot.
Tip:  there are several options for whale watching out of Bandon, Oregon along the marina if you’d like to plan or go for an impromptu jaunt (depending on the season). Whale season tends to be April through September.
Coquille River Lighthouse
A highlight for us in Bandon was the Coquille River Lighthouse. This lighthouse is particularly interesting because it’s located ON the Coquille River instead of on a head or rock.  No longer in operation, but still open for tours, the Coquille River Lighthouse is colorful and unique, surrounded by dunes and beaches. It is located within Bullards Beach State Park, so there are plenty of day use sites for picnicking or beach access.
Tip: plan a visit to Coquille River Lighthouse in the late morning so you can grab a picnic table or good beach spot for lunch.
Also, if your Oregon Coast road trip is going to be a camping trip, Bullards Beach State Park has a fair number of campsites.  This is a great way to be close to Bandon without staying directly in the town.
Gold Beach for relaxing to the max
Gold Beach, Oregon is almost to the California border, but not quite. It’s a quiet town, very similar to Rockaway Beach, OR or Ocean Shores, WA, so its population and popularity changes with the good weather. While there isn’t a ton to do in Gold Beach specifically (except relax and fly kites), there are some cool sites to make for fun day trips.
Cape Blanco Lighthouse is just to the north of Gold Beach. It’s a pretty tall lighthouse and there are fun beach activities nearby if you’d like to make a day of it.  Also a short drive (about 1.5 hours) from Gold Beach is Oregon Caves National Monument. It’s a really cool cave system to go through with an awesome National Park lodge, the Oregon Caves Chateau, where you can have a nice lunch or dinner in the hills.
Tip: if you want to continue your Oregon Coast road trip all the way into California, check out our itinerary for a full NorCal coast trip covering everything from the southern Oregon coast to San Francisco.
Are you totally ready to plan and enjoy your full Oregon Coast road trip?!? We could do this route any time of year and have a blast, but late spring or September are the best times to go. If you have any questions or recommendations, don’t hesitate to ask or tell us.  Leave a comment below or email us!
Want to pin this for planning your own Oregon Coast road trip? Go for it!!!
The Complete Oregon Coast Road Trip Itinerary, from tip to tip With so many ways to do a road trip you can take almost any approach. We just did it with two kids so we are ready to share exactly how to get the most from the Oregon Coast.
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haidasndwch · 3 years
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Best Restaurants Near Rutherford Road
Motorino
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Restaurant Name: Motorino
Phone Number: (905) 264-1911
Website: 
Address: 4101 Rutherford Rd, Woodbridge, ON L4L 1A6
Opening Hours: 12:00 PM - 11:00 PM
Dish Type: Italian, Pizza
Special Diet: Vegetarian Friendly, Vegan Options, Gluten Free Options
Price: CA$50 for two people
Delivery: No
Yelp Rating: 3.5
Google Rating: 4.4
Zomato Rating: 3.8
Foursquare Rating: 6.9
Motorino is moving with the time; it keeps close eyes on its recipes and tastes. Actually, Motorino takes care of customers’ health by offering well-fried options. Step into Motorino near Rutherford Road, and you enter an Italian pizzeria with a home away from home vibe. Motorino responsibly incorporates the most delightful flavours into every dish. Bar departments, catering, and chef’s special offer are more than your expectations. You can find high quality and fresh meals at Motorino. They take pride in providing real Italian cuisine. Let’s check out pizza cooking styles at Motorino. You are the person who decides about pizza cooking style: wood-burning oven or limestone base oven. If you choose the wood-burning style, Motorino provides specialty pizza doughs like bamboo, avocado, chai seed, or gluten-free.
Marcello's Pizzeria
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Restaurant Name: Marcello's Pizzeria
Phone Number: (905) 532-0184
Website: 
Address: 3175 Rutherford Rd, Concord, ON L4K 5Y6
Opening Hours: 3:00 PM - 8:00 PM
Dish Type: Italian, Pizza
Special Diet: Vegetarian Friendly, Vegan Options, Gluten Free Options
Price: CA$65 for two people
Delivery: No
Yelp Rating: 4
Google Rating: 4.4
Zomato Rating: 4.5
Foursquare Rating: 7.8
The Italian cuisine of Marcello’s Pizzeria is reassuring with signature items. Thanks to the ambitious and classic-style salon, Marcello has successfully attracted more customers over the years. A pizzeria can be an aesthetically pleasing restaurant only by the fragrant, delicious pizzas. Indeed, you cannot find an Italian restaurant without a bar. Marcello’s subtle bar makes it a completely authentic pizzeria. It is tough to find Italian plates’ authentic flavours in every restaurant, but Marcello is doing just right. Marcello believes being stable in quality is a primary value. White pizza with marinated diced tomatoes and mozzarella wins the award for the most delicious recipe. Among the tastiest selections in pasta plates, Capellini is number one, since it is made of lobster tail with capers and black olives. Penne Alla Vodka is also sweet to taste.
Grazie Ristorante
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Restaurant Name: Grazie Ristorante
Phone Number: (905) 738-9960
Website: 
Address: 9100 Jane St, Concord, ON L4K 0A4
Opening Hours: 3:30 PM - 8:00 PM
Dish Type: Italian, Pizza
Special Diet: Vegetarian Friendly, Vegan Options, Gluten Free Options
Price: CA$60 for two people
Delivery: No
Yelp Rating: 3.5
Google Rating: 4.4
Zomato Rating: 3.9
Foursquare Rating: 7.9
In many customers’ opinion, Grazie is the highest quality Italian restaurant near Rutherford Road. The best Italian cuisine over Italy’s borders is released by Grazie, which serves the finest Italian dishes. Customers from all over Canada conduct Grazie’s evaluation. Grazie does its best to transfer the Italian spirit to its guest. Pasta and pizza are served in a vibrant and relaxed space. Grazie is a virtual tour in Italy. Drink offerings and highlight dishes show Grazie’s ability to provide Italian culture in the heart of Canada. Try their homemade meat lasagna. With a meatball sandwich, Grazie is capable of remaining attached to traditional days. Mac and cheese definitely influence your idea about previous ones. Vegetarian lasagna is a prepared meal proper for those who are in a hurry. How about Italian rice balls? Have you ever tasted them? Order these lightly breaded balls, which are filled with mozzarella and parmigiana. Their special bread pudding is made with Italian Panettone and served with caramel sauce. You should do it warm just after your main meal.
AllStar Wings & Ribs
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Restaurant Name: AllStar Wings & Ribs
Phone Number: (289) 304-9969
Website: 
Address: 3130 Rutherford Rd, Concord, ON L4K 0B1
Opening Hours: 12:00 PM - 10:00 PM
Dish Type: American, Bar, Pub, Canadian, Barbecue
Special Diet:
Price: CA$50 for two people
Delivery: No
Yelp Rating: 3
Google Rating: 4.1
Zomato Rating:
Foursquare Rating: 7
AllStar Wings & Ribs serves what are indisputably people’s favourite food. It pays attention to the virtue of menu, vibe, or energy to cause an upmarket restaurant. Take a seat at AllStar’s cozy salon and order well-sourced dishes or use takeout options. AllStar, the wildly popular restaurant, is absolutely one of the must-visit spots near Rutherford Road. This all ready, all set, and all go restaurant was opened in 2003. Indeed, excellent wings and ribs cause an impressive reputation for AllStar. The award-winning recipe attracts many wing lovers from all over the neighbourhood. Sink your teeth into mouth-watering deliciously-made wings and make your stomach happy. Order tender calamari rings and tentacles, then request melt-in-your-mouth Angus beef steaks. Different hot levels of wings add diversity to your meal. Diners should start with Mexican Fiesta Salad, then try Gourmet grilled cheese. Please note that this salad comes with shredded cheddar and mozzarella.
WEGZ Stadium Bar
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Restaurant Name: WEGZ Stadium Bar
Phone Number: (905) 303-9349
Website: 
Address: 2601 Rutherford Rd, Concord, ON L4K 2N6
Opening Hours: 11:00 AM - 1:00 AM (Next day)
Dish Type: American, Bar, Pizza
Special Diet:
Price: CA$65 for two people
Delivery: No
Yelp Rating: 3
Google Rating: 3.8
Zomato Rating: 3.6
Foursquare Rating: 7.6
The exceptional menu of WEGZ Stadium Bar attracts foodies from all over the city to Rutherford Road. It goes all out with unique offerings in this area. WEGZ is one of the handfuls of restaurants in Canada that serves real tastes. This restaurant recently promoted its services and items. WEGZ completes its own goodness through its energetic team and friendly atmosphere. There are several personal booths with TVs to make you comfortable during your visit. Moreover, WEGZ is an ideal place for your parties. There are many available attractive facilities at WEGZ. Cobb salad is a favourite item for a healthy, active lifestyle. Those who are seeking a delicious taste must try coconut shrimp topped with sweet lime chilli sauce. Classic poutine has its own fans. You can also add double cheese curds, BBQ pulled pork, beef chilli, and crispy onions to your poutine. Enjoy the best classic nachos of your life at WEGZ. This item is a natural refreshment and proper for a light or bright meal. Meat lovers can order a deluxe pizza stuffed with Italian sausage, ground beef, pepperoni, and bacon. Golden fried haddock and French fries cause a legendary fish and chips.
Denny'z
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Restaurant Name: Denny's
Phone Number: (289) 236-6161
Website: 
Address: 2610 Rutherford Rd, Vaughan, ON L4K 0H1
Opening Hours: Open 24 hours
Dish Type: American, Canadian
Special Diet:
Price: CA$30 for two people
Delivery: No
Yelp Rating: 3
Google Rating: 3.8
Zomato Rating:
Foursquare Rating: 6.6
Whether you want to indulge in American dishes or dig into a basket of Canadian ones, Denny’s is a lovely spot to go. We are not sure which cuisine gets the most love. It depends on your personal preference to choose from an extensive Denny’s menu. Anyway, they are experts on food services. Denny’s is a relaxed place where people can enjoy classic comfort food every day. They pride themselves in serving world-famous appetizers, breakfast, lunch, or dinner. Try something new and mouth-watering on your holiday with the help of Denny’s crews. Also, you can take your meal home. Are you feeling super hungry? Super Slam is the proper choice to start your day. Hash browns, bacon, and sausage are making a big meal for a small price. Feed your family by selecting one of Denny’s family packs.
Antonino's Pizzeria & Panini
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Restaurant Name: Antonino's Pizzeria & Panini
Phone Number: (905) 303-4888
Website: 
Address: 1801 Rutherford Rd, Concord, ON L4K 5R7
Opening Hours: 11:00 AM - 10:00 PM
Dish Type: Italian, Pizza
Special Diet: Vegetarian Friendly
Price: CA$40 for two people
Delivery: No
Yelp Rating: 4
Google Rating: 4.5
Zomato Rating: 4.4
Foursquare Rating: 7.7
Antonino’s Pizzeria & Panini focuses professionally on Italian cuisine. The immediate success of this pizzeria makes it one of the impeccable spots near Rutherford Road. A though-line of freshness gives the feast cohesion at Antonio’s. Finish your day with the spirit alive pizzas by Antonio’s suggestion. Are you planning for an event? Ask Antonio’s to cater the food for you as they specialize in family functions, hosting friends, and more. You will be grateful after tasting award-winning pizzas. Come to Antonio’s and choose your favourite among a variety of Italian sandwiches. No restaurant can make panini better than Antonio’s. Moreover, Antonio’s makes the most delicious Italian pizzas in Canada, and it is far more than a simple pizzeria. Antonio’s provides an authentic experience for you with plenty of selection for soups, salads, homemade pasta, and appetizers.
https://haidasandwich.ca/best-restaurants-near-rutherford-road/
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Homemade Feta
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Here’s the recipe for my second batch of cheese! This is the non-vegetarian version, so it does require the use of an animal product. I’ll be honest, though, I really do prefer the texture of this cheese. It’s firmer, and you can bite into a chunk without worrying about it falling apart like with the vegetarian kind. This is the kind of cheese I’d stick in my knapsack before leaving the Shire to go on an adventure. 
Right, so the thing that makes this cheese non-vegetarian is called rennet, an enzyme produced by the stomach lining of cows, goats, and the like. Since stomach were often used as watertight vessel for carrying liquid by shepherds and cowherds, the invention of cheese was probably as intentional as the invention of mead or sourdough- which is to say not at all. But, like mead and sourdough, I would consider cheese a happy accident. 
Anyway, this is all to say, make sure you have good rennet. It’s the kind of thing you’ll probably need to go online for, and it can be kind of pricey. It comes in liquid and tablet form and, as far as I know, either works fine. But you have to make sure it is cheesemaking rennet. There is one brand, Junket, that you might see and be tempted to get because it’s relatively inexpensive. DO NOT. Junket is “dessert rennet” and it will not work for you. You don’t want it.
1 gallon milk
your choice of culture, optional
1 dose rennet 
3 tablespoons of salt, roughly
stockpot or slow cooker
cheesecloth
colander
wire rack or draining board
form & follower
herbs & spices, optional
container for brining
1. Heat up the milk in your pot, stirring constantly. You want it to be warm, about 90F/32C, but not hot, and you want it to heat up evenly. It should feel like bathwater to the touch. Once it’s warm, add your cultures, or skip to step three if you’re not doing that. 
2. Add in whatever your choice of culture is, stir, cover, and let it sit undisturbed for an hour or two. If you’re using a stockpot on a stove, shut the heat off but don’t move it away from the burner and wrap some kitchen towels around it. If you’re using a slow cooker, keep it on the warm setting. You want the temperature to be relatively constant. 
3. At this point, make sure that your milk is still in the 90F-100F/32C-38C range. If not, heat it gently to get it there. Now, add your rennet. There should be instructions on the packaging for how much to add. The more you add, the harder the curds will be and the harder your cheese will be. I use liquid rennet, about 10 drops, and that makes a pretty solid cheese. If you’re using liquid rennet, just add it to the milk directly. If you’re using tablets, crush up the rennet and dissolve it in water before adding it. As you add it, stir, but stop as soon as it’s all in. 
4. At this point, you want to leave it undisturbed. Rennet works quickly, but if you break the curds while they are still forming it will weaken your cheese. So, don’t touch it for 30mins to an hour. You can test to see if it’s read by gently poking it with your finger. If it’s a solid mass that you can move cleanly away from the side of the pot, then it’s ready.
5. Once it has set, gently cut the curd with a knife into 2 cm blocks by making a checkerboard of cuts completely through the curd mass. The more evenly you cut them, the more even the texture of your cheese will be. Allow the curd chunks to rest for 5 minutes. During this time, make sure that your curds and whey are still warm, and reheat them if they are not. 
6. After a short rest, use your hand or a spoon to carefully move the curds around. Don’t break them, but don’t let them reform into a solid mass. They’ll shrink as you turn them, so don’t worry if it’s difficult at first. Repeat this every 5 minutes or so for an hour. During this, keep an eye on the temperature. For a softer cheese, you can turn the heat off after the initial cutting and let it fall to room temperature. For a harder cheese, keep it in the 90F-100F/32C-38C range for the entire hour. 
7. Now, line a colander with cheesecloth and strain out the curds. I would recommend saving the whey, it can be used for several different things. Let the curds sit in the colander for a while, until they stop dripping so much, then sprinkle them with about a tablespoon of salt.
8. Mix the curds and the salt around gently, then lift them out of the colander by picking up the edges of the cheesecloth. At this point, add in any optional herbs, spices, or nuts. Twist the ends of the cheesecloth together to put pressure on the curds and force more whey out of them. 
9. Once it’s stopped dripping, settle the cheese into the form, still inside the cheesecloth. Place the follower on top and put the whole thing on top of the wire rack. Let it drain for a couple of hours, then flip the cheese over, sprinkle with salt, and place back in the form. Put the follower back on top and let it rest for a while. I usually let it go overnight. 
10. Once it’s firm and holds the shape, lift it out of the form and prepare for brining! Fill a container with enough water or whey to cover the cheese, and cut the cheese up to fit inside. Stir in a tablespoon or two of salt, depending on how salty you want it, until it is dissolved in the brine. Then, place your cheese in and seal the container. It will keep in the fridge for up to six months (compare that to the sad store-bought cheese that last only a few days!), and you can eat it whenever you feel like. It’ll probably be best after a month or so of brining, so try to be patient. 
Other Links
Vegetarian Feta Recipe DIY Equipment Notes and Tweaks What to do with Whey
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tastebotanical · 4 years
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Rose Petal Jam
Rose Petal Jam with Fresh Rose Petals
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Rose Petal Jam is sweet rose-scented heaven! I love floral flavours, particularly rose. They taste wonderful but there is also something romantic and exotic about edible flowers.
I love travelling and one of my favourite places to visit is Morocco. I have had many trips there over the years and have wonderful culinary and cultural memories! Morocco is known for its wonderful roses and rose petals and rose water are used in both sweet and savoury dishes. The province of Ouarzazate, south-east of Marrakesh, is the centre of rose production. Each year in early May in El Kelaa M’Gouna, a small town in the Moroccan “Valley of Roses” there is a Rose Festival to celebrate the annual harvest.
Making Rose Petal Jam reminds me of Moroccan breakfasts and exploring a different culture. However, it also makes me of my own home. I make it using roses from my garden in Gloucestershire and, sometimes, from wild roses that flower in June and July along my regular dog-walking routes.
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What you need to know about Rose Petal Jam
What does it taste like? Well, the quick answer is that it tastes of eating roses! It is a sweet, semi-set jam. The petals are not generally removed, although you can do this if you wish, so it has a bit of texture to it too. The long answer is that it tastes of memories, exotic places and also of home (see above!).
How do I use it? It is pretty versatile. I’ve listed a few of the ways that I use it below to offer some inspiration!
First off, you can use it, as you would any jam, spread on bread and butter for breakfast or as an afternoon snack.
It is also great as an accompaniment to cheese. Use it as you would a chutney with hard mild cheese, such as Lancashire or Wensleydale. Drop a spoonful over soft cheese such as ricotta or a good cream cheese. Or drizzle it over fried haloumi.
It is also good stirred into plain Greek yogurt or with vanilla ice cream.
If you are making pancakes, a dollop of rose petal jam, and maybe a spoonful of whipped cream, will make them taste sublime.
It also is a good addition to many plain pudding recipes. Stir it into rice pudding, add it to bread and butter pudding or use a spoonful, together with some whipped cream, to sandwich a pair of meringues.
It is good as a filling for cakes, particularly Victoria-sandwich style cakes.
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How do you make it?
It is really quick and easy to make Rose Petal Jam. It takes only 20 minutes and the list of ingredients is very short.
The time to make this jam is in the summer when the roses, in your garden or in the hedgerows, are in full bloom. Choose new open flowers – rose buds and older roses that are going brown are not as good. It is best to pick them on a sunny day as the flavour will be stronger. Choose fragrant varieties. The stronger the scent of the roses, the stronger the flavour of the resulting jam.
As with all edible flowers, you need to make sure that those that you are gathering have not been treated with any chemicals. Do not ever use roses from a florist as they are very likely to have been chemically treated.
There are two views regarding preparation of rose petals for culinary use.The first is that you should not wash the petals s as this will impact the flavour and you should just shake the flowers and pick through them to remove any insects. The second is that the blooms need to be washed to remove the bugs, and any dirt, regardless of any reduction in flavour. I tend towards the “no-wash” view when making this jam but the choice is yours.
It is vital to add pectin to this jam (step 5) as your jam will not set without it and it does not occur naturally in rose petals!
This jam will keep for around three months. Once you have opened the jar, you should keep it in the refrigerator.
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Other rose-flavoured recipes
I love the flavour of rose and rose geranium. If you are inspired by my Rose Petal Jam, you might like some of my other rose-flavoured recipes.
Almond Shortbread with Rosewater
Rhubarb Curd and Rose Ice-cream
Rose Geranium Sugar
Rosewater Ice-cream
Rose Meringues
Crystallised Rose Petals
Rose and Raspberry Pavlova
Rose and Strawberry Cream Cake
Strawberry and Rose Geranium Jam
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Home-made Rose Petal Jam recipe
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Rose Petal Jam
★★★★★ 5 from 2 reviews
Author: Tastebotanical
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 1 large jar 1x
Category: Jam
Cuisine: English
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Description
This delicious jam is made from fresh rose petals and has an amazing floral taste.
Scale 1x2x3x
Ingredients
250 ml (8 fl oz) water
450 g (1 lb) caster sugar
50 g (2 oz) fresh rose petals
100 ml (3 fl oz) pectin
Juice of half a lemon
Instructions
Put the water and sugar in a heavy-based pan.   Heat gently until the sugar has dissolved.
Check that the rose petals are free from insects.   You can wash your petals if you wish.   However, to ensure a stronger flavour, it is better not to wash them.
Add the rose petals to the saucepan containing the water and sugar.
Bring the mixture to the boil and then simmer for 10 minutes.
Add the lemon juice and pectin and then pour the mixture into a sterilised jam jar.   Cover with a lid and allow to cool.
Notes
You can sterilise your jam jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
Keywords: rose petal, jam
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This recipe has been shared on #CookBlogShare with Curly’s Cooking  and #Fiesta Friday with Fiesta Friday and  Mollie @ Frugal Hausfrau
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ask-jaghatai-khan · 7 years
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Primarch Comfort Foods
In which I speculate on some of the foods the primarchs would have eaten back on their home planets. These tend to fall in line with my ethnicity/culture-expy theories about each of the primarchs. I’ve included some general foods, as well as popular alcoholic drinks.
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Hope you enjoy! No promises all of them are going to be necessarily pleasant...
Lion El’Johnson
Simple porridge, sometimes with orchard fruit (apples). Small amount of basic bread. Roasted or stewed meat from various livestock (cow, sheep, chicken), or fish. Bread-ale often drunk (sometimes in lieu of water), and on special occasions, wine.
Calibanite cuisine is based around sedentary food sourcing, and almost never included game meats. Due to the taint that lurked within the forests, what land was good for farming was fiercely defended.
Fulgrim
Salad of small fruits or vegetables (berries, olives, etc.). Small birds and wild rodents delicately roasted in sweet bastes. Hard Chemosian moonshine diluted into more tasty cocktails. Wine drunk at special events.
Before the Phoenix’s full reforms of Chemos, the natives had to make due with what little wild sustenance they could forage. However, under the primarch’s guidance, such tiny morsels became delicacies fit for people of taste.
Perturabo
Stuffed pita or börek filled with meat (mountain goat), hearty vegetables, and herbs (mountain tubers, olives, etc.). Occasional fruits. Rationed beer or harder dark liquor. Wine only if it was taken from lowland peasants. Salted, processed meat and veg made for field rations.
Due to Olympia’s mountainous terrain, arable land was in fierce contention. Natives had to make due with what hardy fauna and shrubs managed to exist at such altitudes. Beer was often made in preparation for sieges. Stronger drinks were in high demand from beleaguered soldiers.
Jaghatai Khan
Inside-out-roasted traditional khorkhog (either Chogoran horse or sheep). Served with aaruul (dried cheese curd), milk, and heavy cream. Occasionally wild tubers cooked alongside. Kumis (milk beer) or horse blood served as drink.
The savages of Mundus Planus rarely ate more than dry cheese and jerky. When they feasted, they used every one of the few ingredients they had available: meat and dairy, from the very steeds they rode.
Leman Russ
Roasted beast (ox, deer, mammoth?) over a roaring fire pit. Fish and sea-life, when the ice permitted it. Sometimes served in stew of rich roots (potatoes, carrots, sour berries). Veg often pickled to last the winter, and meat salted/dried. The juice is mopped up by tough bread, and washed down with gallons of Mjød (mead).
The Fenrisians ate hearty, for who knew how tough the winter would be? Rich foods were popular, though dry bread and heavily-preserved meat meant everything had to be followed by plenty of drink.
Rogal Dorn
Blubbery sausage from the meat of sea-mammals and huge land beasts (caribou, bear). Fish was often pickled to last longer, or made into vorschmack. Occasionally tough vegetables could be found under the permafrost. Eggs and berries might be foraged, made into stew, or eaten by themselves. Beer often served warm.
The Inwit tribes were proud people, though their options were few. No matter what was made, it was often soaked in fat from numerous ingredient, so as to keep the body warm and well-fed in the face of constant ice and cold.
Konrad Curze
Cheap patties or homogenized sausages made from dubious meats (dog, rat, or pigeon - if you were lucky) The closest things to vegetables or fruits would be processed food-bars. Cheap mass-produced beer and liquor used to wash away sorrows. Konrad himself often had to subsist on wild vermin and scraps.
Nostramo was ruled by exploitation and horror. If high fat and alcohol content could give the locals some temporary reprieve from their awful lives, they would overlook the otherwise horrible tastes.
Sanguinius
Mixed-grain flatbread, cracker-like. Occasionally leavened if a tribe settled down for a while. Butter and milk was common (from sheep equivalents), but slaughtering an animal was saved for special ceremonies. Wine was also drunk at these times, or the blood of the animal, in honor of the creature.
Wild game on Baal Secundus could not be trusted, and might often kill you before you could kill it. Eating involved strict ceremonies of cleanliness, and herds were more valuable than gold, being under threat of mutant raiders.
Ferrus Manus
Thick gruel, served hot or cold, though often bland. Easy to mass-produce and portable goods like sausage or jerky were common. Scarce vegetables were preserved (tubers, gourds, cabbage). Both meat and veg might be rendered down to thick mash that was then canned. Medusan liquor could double as cheap engine-fuel.
On a world as polluted and unforgiving as Medusa, every drop of nutrition had to be squeezed from foodstuffs, while making sure they lasted. Such foods weren’t the most delicious, but they were efficient.
Angron Thal’kyr
Pudding or hash made from tough grains (rye, barley) mixed with blood (often from animals, but sometimes from gladiators). Cheap beer might be given out, especially to those slated to die. Hard liquor often awarded to victors in small quantities.
Though the lords of Nuceria ate the finest fare, gladiator food had to be cheap and filling. Only the most entertaining could be allotted “treats”. For some of the more deranged warriors, stealing someones food or drink was grounds to become a meal yourself.
Roboute Guilliman
Veritable feasts of fish and livestock (pork, veal, chicken), or sometimes served as small meals to be eaten with company. Rich porridge of vegetables or fruit were common, served with glassy-crusted loaves of bread. Everything was paired with honey, butter, or both. Dilute wine provided taste and calmed nerves, while not clouding the senses.
The marvels of civilization brought even the peasants of Macragge a decent meal. Variety and freshness were tantamount, and most every meal was meant to be eaten during business - financial transactions, visits from guests, or even during the morning trip to the baths.
Mortarion
Thick, fatty stew of meat (pork, freshwater fish) and heady vegetables (onions, potatoes). Made with dark beer and strong-smelling seasonings (garlic, more onions), and served with tough, leavened bread. Horrible but rich beer served alongside.
The only land fit for agriculture lay far below the noxious clouds of Barbarus. Anything that wasn’t pulled from the deepest earth, or drank from the lowest stream, might be polluted by the high air. Heady seasonings helped mask the smell of the rot that quickly set in.
Magnus the Red
Rich, heavily-seasoned meats (all kinds) served as kebab. Accompanied by creamy sauces and small vegetables and fruits (olives, dates, figs, peppers). Small cakes and candied fruits for a treat. Meals often served with flatbread to allow for eating without dirtying fingers. Dilute wine for flavor while not slowing the mind.
Every fruit was always in season on Prospero. A thousand meats, vegetables, and sweet treats were prepared with ease by enchanted kitchens. The only limitation was ease of eating - one did not want to stain book pages with sauce or wine!
Horus
Game barbecue (mutant stag, rabbit), seasoned with spare liquor/beer and foraged spices. Processed goods might still be found in the ruins, though only the brave dared to eat them. Fruit and veg could be stolen from sedentary gangs or peasants. Grey-liquor (mixed alcohol) common drink to consolidate bottles.
In the ruins of Cthonia, even the most powerful gangs were only afforded so much luxury. Maybe you preserve your food only for someone to steal it, or maybe you eat it now at the risk of going hungry later.
Lorgar Aurelian
Fine stew made of any combination of fish, meat (sometimes sausage), vegetables, and hundreds of strong spices. Served hot or cold. Simpler meals could still be found with ease, and were no less delicious. Monastic beer and blessed wine were the main alcoholic drinks, and seldom used for leisure.
Ingredients on Colchis were plentiful and varied, and the Colchisians were fond of experimentation. The tastes of heaven could be found in both simplicity and complexity, and ingredients often changed as different fasts were observed throughout the year.
Vulkan
Giant reptile barbeque, roasted over open flame or in earthenware ovens. Ground-meat wat was also enjoyed alongside sweet and spongy bread. Meat was often seasoned with intense spices that would make lesser humans’ eyes water; though sweet volcanic yams made for a good pairing. Harsh but flavorful liquor might be enjoyed, or even used for fire-breathing displays!
Though the people of Nocturne enjoyed sweet stuffs, their fetish for the flames of their homeworld was mirrored in their spice-heavy cooking. Visitors should always have a bottle on hand, or some sweet bread or yams, before they indulge in any meat dishes.
Corvus Corax
Before the Liberation, meals were often simple mash (potatoes and cabbage), gruel, and maybe some meat scraps or weak alcohol. After the capture of Kiavahr, richer stews of tubers, grain (rye, corn), and fruits (berries, apples) were enjoyed. Roast fowl or fish stuffed with nuts and berries was common, as well as hearty bread, and rich beer.
When the slaves of Lycaeus regained access to the forests of Kiavahr, a bounty was available to them. The peasant meals they were once forced to eat were remade into richer versions fit for hard workers.
Alpharius
??? Space-pirate grog and scavenged xenos-beast meat?
Many tales were told of the mysterious twins. Some say Alpharius spent his days trapped on a dead world before his salvation. Others, that he was a scourge of the outer space-ways. Some say he never was lost to begin with. Who can say?
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riverheadbooks · 7 years
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Riverhead Table: THE STARS IN OUR EYES
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When we decided to build our next Riverhead Table around THE STARS IN OUR EYES—“a fast, fun look at celebrity culture” (Washington Post) by the luminous Julie Klam—we knew immediately that we wanted to host a Classic-Hollywood-Steakhouse-Slash-Oscars-Viewing-Party style cocktail event. There would be glitz! There would be glam! There would be mini steaks on toast and lots of champagne! 
So we gathered a couple dozen friends—just the usual pals like Meg Wolitzer and Roz Chast to name a few (excuse us while we fan girl in the corner)—at the beautiful Upper East Side home of New Yorker writer Patricia Marx to celebrate Julie’s new book with cocktails, crudités, and more. We hope you’ll try some of these fun party recipes during award season! 
MENU
Shrimp Cocktail
Crudités Vegetables with Remoulade Sauce
Crostini with Steak and Horseradish Cream
Mini Wedge Salads
Chocolate Mousse
+ a cheese platter from Whole Foods because, well, it isn’t a Riverhead party without a cheese platter.
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(Julie Klam channeling Ina Garten)
INA GARTEN’S SHRIMP COCKTAIL (Recipe from Food Network)
Total Time: 15 minutes
Yield: 6 servings
1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco) 
Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and de-vein them. Keep cold until ready to serve. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
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CRUDITÉS VEGETABLES WITH REMOULADE SAUCE (Recipe from Epicurious.com)
Total Time: 15 minutes
Yield: Makes 8 to 10 servings; dip makes 3/4 cup
1 bulb fennel, sliced
1 bunch radishes, trimmed
1 bunch small young carrots, trimmed and peeled
2 Belgian endive heads, trimmed and leaves separated
2 small Persian cucumbers, quartered lengthwise
4 teaspoons kosher salt
For the remoulade:
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoons capers, rinsed and chopped
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground pepper, to taste 
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In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day). In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.
DO AHEAD: The vegetables can be prepared, covered, and refrigerated up to 1 day ahead of time. The sauce can be made up to 2 days ahead of time.
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CROSTINI WITH STEAK AND HORSERADISH CREAM (Recipe from Williams Sonoma)
Total Time: 30 minutes
Yield: 28 servings 
1 1/2 lb. flank steak, trimmed of excess fat
3 Tbs. olive oil
Salt and freshly ground pepper, to taste
2 Tbs. prepared horseradish
3 Tbs. sour cream
1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)
Paprika for garnish 
Season the steak and make the horseradish cream
Preheat an oven to 350°F. Place a rack in a roasting pan. Brush both sides of the steak with 1 Tbs. of the oil. Season generously with salt and pepper. Place on the rack and let stand at room temperature. In a small bowl, whisk together the horseradish and sour cream.  Make the crostini Arrange the baguette slices on a baking sheet and brush lightly with the remaining olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter.  Cook the steak Preheat a broiler. Broil the steak until firm but still quite pink in the center, about 6 minutes per side. Let rest for 5 minutes. Cut the steak with the grain into slices about 2 inches thick, then thinly cut the slices crosswise across the grain.  
Arrange 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature.
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MINI BACON AND BLUE CHEESE WEDGE SALAD (Recipe from Brit&Co)
Total Time: 1 hour (mostly spent assembling!)
Yield: 12 servings (more if you’re conservative with your lettuce leaves) 
Ingredients for the salad
1 heads iceberg lettuce
1 pint cherry or baby plum tomatoes, each one sliced in half
1 package of bacon, cooked crispy and crumbled
1/2 red onion, chopped (optional)
Blue cheese dressing (store-bought or homemade)
Blue cheese crumbles
cocktail toothpicks 
Ingredients for the dressing
3 ounces blue cheese crumbles
3 tablespoons buttermilk
3 tablespoons light sour cream
2 tablespoons Lemonaise Light (or mayo)
2 teaspoons white wine vinegar
Juice from 1/2 lemon
Pinch of sugar 
Pinch garlic powder Salt and freshly ground black pepper 
Preheat the oven to 400°F. Place your slices of bacon on a baking sheet and bake in the oven for 15-20 minutes, or until it reaches your preferred level of crumbliness. Slice your tomatoes and onions according to the above guidelines while the bacon is cooking. 
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Make Blue Cheese Dressing
Full disclosure, we used store bought blue cheese dressing. (We had a limited amount of time to cook so we had to take some short cuts!) But here’s how to make the dressing if you have the time: In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, lemon juice, sugar, and garlic powder until well blended. Season to taste with salt and pepper. 
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Mini Salad Assembly
Slice a head of lettuce in half through core. Cut each half into three wedges. Cut each wedge in half again. Keep in mind that each mini salad needs around 3-4 lettuce leaves. Spear 2-3 tomato halves with toothpick and secure into each lettuce wedge or stack. Drizzle with blue cheese dressing and sprinkle with bacon bits, chopped onion, and more blue cheese if desired. Season with salt and pepper and serve! 
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CHOCOLATE MOUSSE DESSERT (Recipe from Chowhound.com)
Total Time: 2.5 hours
Yield: 15 cocktail servings
**We highly recommend using an electric mixer for this recipe (unless you intend to replace “arm day” at the gym with the making of this recipe—in that case by all means use a regular whisk) 
5 ounces semisweet or bittersweet chocolate, coarsely chopped
1 cup very cold heavy cream
3 large egg whites (no traces of yolk), at room temperature
Sweetened whipped cream, for serving (optional) 
Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly. 
Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.) Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.) 
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Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). 
Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired.
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We have to admit -- we’re pretty good at catering parties. Give us a call if you’re interested in hiring us for your next event. 
Just kidding about that. But, seriously, keep scrolling to enjoy some photos from our classic Hollywood cocktail party and don’t forget to go buy a copy of THE STARS IN OUR EYES by Julie Klam!
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(Riverhead Books Executive Editor Jake Morrissey raises a glass to Julie Klam.)
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(Roz Chast.)
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(Meg Wolitzer.)
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(Patricia Marx says a few words about THE STARS IN OUR EYES and Julie Klam.)
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(A dedicated reader.)
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10 Interesting Canadian Dishes You Should Try
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Over 12 million Americans visited Canada in 2019. If you're thinking about taking a vacation in Canada, there is a wide range of activities to keep you busy. From national parks to museums to a hotel made of ice, there's something for everyone to ensure the whole family has a blast. Perhaps at the top of this list, however, is giving Canadian dishes a try. If you've always been curious about Canadian cuisine, then keep reading to find out what our top must-try dishes are.
Top 10 Must-Try Canadian Dishes
Canadian cuisine is diverse and rich. Must of the food of Canada is inspired by the native First Nations and Inuit people. Because Canadian food is so rich with culture, Canadian chefs have a hard time pinning down a definitive dish that exemplifies the country's cuisine. Some say it's all about using food items that have been produced or grown in Canada. Yet others say it's all about the poutine and ice wine.  Another little known food item to try is soursop. It's a fruit that can help with pain, lower blood pressure, soothe upset stomachs, and even fight off viral and bacterial infection. It's considered a Canadian superfood. It's next to impossible to get soursop outside of Canada, though there are stores like Soursop Store Canada that are starting to sell and ship the fruit. Here are our top 10 picks for food to try in Canada: 1. Poutine Since we mentioned poutine already, we very well can’t leave it off this list, now can we? Poutine is a delicious mix of crispy fries, cheese curds, and thick gravy poured on top. It's considered a French Canadian dish and is popular all over the world. Extra toppings are also favored for poutine. You can opt to get pulled pork, bacon, or any smoked meat of your choice placed on top. 2. Tourtière Another French Canadian favorite, the tourtière is a savory meat pie. It's a hearty meal that'll fill you up after a few bites and is a preferred dish of the holidays. The recipe for tourtière varies by region and family. Pork, veal, beef, and game are all popular choices of meat filling for the pie. 3. Pouding Chômeur This French Canadian dessert translates to "the unemployment pudding." The pouding chômeur was created during the Great Depression and is considered a traditional dish. The dish was made to help families get through lean times. This pudding is comprised of cake batter topped with hot syrup and will delight your sweet tooth. 4. Nanaimo Bars This dish was named after the British Columbian city of Nanaimo. Nanaimo bars are three layers of deliciousness. It's made of a soft layer of yellow custard between a coconut-graham crust at the bottom and a chocolate ganache as the topping. It is the perfect combination of crunch and soft and is a delightful dessert enjoyed by many. The history of Nanaimo bars goes back to 1952, where it first appeared in the Nanaimo Hospital Cookbook and was labeled as "chocolate squares." 5. Tire D’éRable Sur La Neige Canada is the leading producer of maple syrup, holding a whopping 71% of the global market share. So it makes sense that they'd be well known for their maple taffy. Tire d’érable sur la neige is a sugary sweet candy made by pouring boiling maple syrup over snow. The cold makes the liquid mixture harden, and then you can roll it up with a popsicle stick and eat it.  You can find maple taffy at most sugar shacks set up throughout Quebec. The best time to enjoy maple taffy is during the sugar season, which is from March to April. That's when the sap is the freshest and is collected from maple trees. 6. Beavertail No, it's not a real beaver's tail. A Canadian beavertail is a piece of deep-fried dough that's slathered in Nutella, Reese's Pieces, peanut butter, and more. If you have a sweet tooth that can't be satiated and don't mind a tummy ache afterward, a beavertail will be sure to step up to the challenge. 7. Saskatoon Berry Pie The Saskatoon berry pie is one of the few meals to have an entire city named after it. The city of Saskatoon was founded in 1883 and named after the native berry found there. This dessert has a sweet and almondy flavor and is rich with Saskatoon berries. Saskatoon berries look similar to gigantic blueberries but taste like a combination of cherries, almonds, and grapes. 8. Butter Tarts These are much like how they sound. Butter tarts are made by using flaky pastry shells and filling them full of butter, sugar, and egg filling. They're a Canadian staple, and no visit to Canada is complete without trying these first. 9. Bannock Bannock is a traditional Canadian dish that was once a staple for the Aboriginal people native to the area.  Modern bannock now comes in several varieties. You can get the bread baked, which will yield a heavy, dense dough. Or you can have the dough friend, which will result in a crispier and fluffier bread. Bannock is quite popular as an on-the-go meal when camping. Throw some bacon on top, and you have a whole meal. 10. Nova Scotian Lobster Rolls With Canada boasting a massive coastline and plenty of lakes and rivers to fish from, it's little wonder that seafood is popular here.  A Nova Scotian lobster roll consists of an artisanal hotdog bun filled with chunks of fresh lobster, mayonnaise, lemon zest, lemon juice, chopped chives, and a bit of salt and pepper.
A King’s Feast
As you can see, Canada boasts a massive variety of culturally-diverse dishes that will delight your palate. Whether you’re craving some smoked game or something a bit sweeter, Canadian dishes will not disappoint you. The next time you visit Canada, be sure to sample all the various cuisines on hand. You never know, you might find your next favorite meal that’ll have you craving to learn how to make it for yourself. We hope this article helped give you some ideas for what delicious dish to try on your next trip to Canada. If you enjoyed what you read, please browse our site for other interesting facts and stories! Read the full article
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