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sage-nebula · 4 years

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Farm Beautification Efforts

As some of you may or may not know, I have become obsessed with Stardew Valley over the past month (having clocked 170+ hours into it), and during this time I’ve wanted to take steps and measures to beautify my farm, since I’ve seen some videos of people whose farms are truly gorgeous and it really makes me want to work on my own. Of course, there are a few problems with this. One, I’m not the best designer, and two, I’m playing on Switch, so I don’t have access to any mods, including cool ones like ones that allow you to put furniture on your porch or add cool items to the game. Nevertheless, I’ve been doing my best, and so I thought I’d share some screenshots of my efforts.

First up, the inside of my house! The top floor has the living room, along with the nursery which will be forever unused and unoccupied (save for two Junimo plushes) unless something is added that makes having the children actually worthwhile. I have a storage chest full of gifts blocking entry into that room for specifically that purpose. On the bottom floor we have the kitchen and dining area (complete with my in-game husband Sebastian), along with a little reading area over by the fireplace (which is on the bottom floor to help keep things warm in winter, because heat rises), and of course, the bedroom and Sebastian’s spouse room with his terrarium, computer, et cetera. The tea table in the bedroom is more for Sebastian than myself, since I learned recently that he loves jasmine tea, so I figured it’d be nice to set up a little tea area since I got a tea set as a gift from Pam. I also decorated with the idea that the house should represent both of us, although when Sebastian changed the wallpaper and flooring in the kitchen I immediately changed it back because his choices were hideous. Sorry, Seb.

Oh, and of course . . .

The basement is a starfruit wine cellar, too. ;)

Outside! Seb’s motorcycle is in the back, with Epona’s stable close by the house so I can have easy access to her. The crystal on the porch rings when you tap it; although no one ever uses it, I like to think of it as a doorbell. The decorations in front change every season.

The shed here is less a storage shed and more a production shed; I forgot to take a picture of the inside, but that’s where I have my kegs, five preserves jars, looms, mayonnaise makers, cheese makers, workbench, catalogues, furnaces, crystallariums, et cetera. At some point I might add another, but this works well enough for now. I also have the well there, and I suppose it’s useful, but since I have sprinklers set up everywhere I don’t need to water things as much, so that was mostly to fill space. I’m still trying to think of what to do around it.

The greenhouse, fruit tree grove, grandpa’s shrine, silos, and mill. I have some preserves jars right by the grove, as you can see, so I can easily chuck some fruits into them; even though standard fruit preserves don’t earn as much as starfruit preserves, it’s still worth it, I feel. The greenhouse exclusively makes starfruit, ancient fruit, and sweet gem fruit year-round. I would have taken a picture of the inside, but . . . I forgot again. :/ I decided to use wood pathways along the grove because I felt it better fit the nature feel of it. I do this in a few other places as well, such as . . .

The flower/beehive area. I learned recently that if you grow flowers near beehives, the honey is worth more, because it’s flower-flavored. So I set up a little area for that to happen. The lightning rod area is also there, but I’m thinking of moving that, or else possibly getting rid of it altogether since APPARENTLY lightning rods don’t guarantee that lightning won’t destroy shit. >( But we’ll see. It just looks so ugly compared to everything else . . .

Down here we have the lava eels in their pond of lava. The pond was actually a standard water pond at first, but the lava eels changed that soon enough . . . somehow. I’m not sure how. But then again I’m also not sure how a Dwarf Scroll III helps them be healthier, but that’s what they said would help them, so ¯\_(ツ)_/¯ The ways of the lava eel are mysterious indeed.

This is the piggos’ area, and as you can see, at the time I took this picture the truffle hunt was in FULL SWING (or kind of wrapping up, since they usually go in around 5/5:30). Truffles aren’t appetizing to look at at all, but they fetch a high price, especially since I have a skill perk that makes all of them Iridium Quality no matter what (for those who don’t play, Iridium Quality is the highest quality). Although I’m not much a fan of piggos, I have twelve of them for this reason. Their names are Waddles, Grumpig, Cello, Rukie, Chetso, Nokaboo, Zuburu, Rollo, Kotso, Wilbur, Spoink, and Pignite. You can probably tell which ones I named intentionally, and which ones I just randomized lol. Also, normally I’d provide grass for all the animals, but finding truffles in grass is difficult, so the piggos just have to live on hay in the barn. It’s fine, they’re all just as happy, it’s not as big a deal.

This is the non-piggo barn area, and . . .

These are the community barn animals. As you can see, I have six cows, three goats, and three sheep. Unfortunately I did not manage to get a picture of the cows smiling, which sucks because they have the cutest smiles. Their names are:

Brown cows: Hershey, Nestle, Ferrero, Ghiradelli

White cows: Kabelle, Brime

Sheep: Wooloo, Dubwool, Mareep

Goats: Faff, Tellono, Knockell

Again, you can probably tell which ones I purposefully named and which ones were randomized. Fun fact, Ferrero and Ghiradelli are Nestle’s daughters. Somehow. I have no idea how because there are no bulls in this game. My working theory is that Hershey and Nestle are wives and somehow gave lesbian birth to Ferrero and Ghiradelli. Until ConcernedApe himself tells me I’m wrong, I’m right. (Note: Either Kabelle or Brime could be the other mother as well. The only for-sure lesbian mom is Nestle.) Also, I named all the brown cows after chocolate brands because brown cows make me think of chocolate milk. I have no idea why, they just do.

This is the coop area, and . . .

These are the coop animals! As you can see, I have five chickens, four rabbits, and three ducks. Yes, the coop outside area is much smaller than the ones for the barn animals, but the coop animals are much smaller themselves so they don’t need as much space. Anyway, these lovely little animals are named . . .

Void Chicken: Ghost

Blue Chicken: Cojiro

Brown chickens: Hetta, Bamello

White chicken: Winona

Rabbits: Cinnamon, Jazz, Lucky, Melody

Ducks: Goose, Zillo, Psy

Again, probably obvious to tell which ones I named and which ones I randomized. Also, for anyone who is like, “Scrawlers, ‘Cojiro’ should be spelled with a k,’ no, you are wrong, I did not name her after that fool of a man in Team Rocket, I named her after the blue cucco in The Legend of Zelda: Ocarina of Time, whose name is spelled Cojiro, with a C. So. Just so we’re clear on that.

Finally, my crop area. Top right is growing red cabbages at the moment, I think, while the bottom right is SUPPOSED to have wheat(/hay) through this season and the next, but I forgot to go buy more wheat seeds before Pierre closed up shop. (: The top row is all blueberries, while that huge patch in the middle is corn since corn grows in both summer and fall and continues to reproduce after first harvest, so I don’t have to worry about replanting in that huge area again until spring. And then over on the left I have hot peppers, which (like the corn and blueberries) continue to reproduce after first harvest, and reproduce like every four days, which is nice.

And lastly, to check in with some of my scarecrows, THIS guy is a champion and truly earns his title of “deluxe scarecrow,” given how many he has scared away. And on the other end of the scale . . .

We have this guy, who has never worked a day in his life.

The duality of scarecrows.

#stardew valley #yes yes i know that the deluxe scarecrow probably negates the ability for the dwarf scarecrow to do anything but #let me have my joke #scrawlers moves to the valley

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missguomeiyun · 4 years

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Homecookings [March ed.]

How was everyone’s March 2020??!

Here’s mine: Started off the month with staycation, which I didn’t get a lot done (nowhere close to what I had planned) but at the same time, I got quite a lot done. I’m referring to a newly self-taught skill, which is ink painting. I busted out my ink block FINALLY. Those ones where you gotta swirl & melt it in a water reservoir. It’s super old-school & it’s how oriental ink painting is supposed to be done (the liquid ink bottles are modern-style). The ink block has been around for so long; & for the longest time, I didn’t want to start using it bcos I didn’t wanna ruin it lol I wanted to “save” it. But you know what? LET’S GET IT!!!! Every day, I worked on a painting, & I actually ended up with 10 in total. It wasn’t as hard as I thought; I tried different styles, & after 10, I think I have a good grasp of the technique!

^ Just sharing one :)

I rarely talk about current events on this blog bcos it’s a place for me to document my food adventures as well as travel-related (but mostly food-related) topics, with the rare appearance of Kpop/Kdrama talk. But things have been CRAZY in Alberta! With the COVID-19 ‘formally’ entering the province early March, & ppl hoarding things, to school closures & online classes.. . now semi-lockdown, where only essential service is open, etc.. . The province has, is, & will be going through a lot of changes, as a whole.

To say the ‘official entry’ hasn’t impacted me/my life at all is a lie, however, the impact has been very minimal. Since starting mid-March, there has been daily updates regarding the cases by our Chief Medical Officer of Health, Dr. Hinshaw. *My personal view only* Everyone’s situation is different, & I fortunately, am able to keep my lifestyle pretty much the same at this point. I’m a pretty big home-body to begin with, & as much as I love seeing my friends, I don’t see them that often anyway due to shift work *shrugs* so in terms of the practice of social distancing to my social life, in all honesty, not much impact.

Well, what about my work?! Am I sent home to work???! No. Don’t wanna go into too much detail here, but I will share a little. As a medical laboratory technologist, PPE at work + hand-washing practice is “normal”, as in, there’s nothing to change about it. I may wash my hands more, but ppl that hang out with me know I sanitize/wash hands often anyway so. .. I’m still going to work as a regular full time, doing the things I do; we are an essential service & we gotta be open no matter what! The company has adopted some recommended guidelines put forth by Public Health, such as, “sick leaves” (+ follow up) have now expanded in definition, & staff gets mandatory temperature check at the entrance before we enter the facility. The biggest change at work has been the change in work volume - we are so used to busy, busy, busyyy & now it’s like “let me pick up the next phone call pls!”

Anyway, didn’t mean to start off with such a loooooong update ... Let’s start the real deal: homecookings this month!

Hmmm .. . what do you think I did with this?

^ KitKat-covered wafer rolls. I find milk chocolate reallllyyyy sweet so I melted some tiramisu KitKat with some brewed coffee (1. to de-sweeten, & 2. to make the mixture more runny). I crushed majority of the KitKat but I aimed to keep some wafers as large-ish pieces to fulfill texture-building. Then I poured the mixture on top, let cool, then cut into individual pieces.

^ I then up’ed my game, & nearly tripled the amount of coffee that I used the 1st time. The resulting melted KitKat + coffee mixture was very bitter - just the way I liked it. I didn’t use as much wafer rolls this time bcos I couldn’t; that’s all I had left in the house. But I had some chocolate mix left; thus I just scooped some over Oreo thins.

PS: Oreo thins wins!

PPS: For both experiments, I used half of the large KitKat bar! mmm.. coffee amount was pretty much YOLO-’d.

^ Kimchi + chicken mini tacos. Stir-fried up some chicken breast & cut up kimchi, & scooped on top of soft corn flour + wheat tortilla tacos. Added some mozza shreds & green onion after.

^ Another fusion soft taco, consisting of Costco fries & basa fish fillet that’s been cooked in pasta sauce. Decided to add some bacon ranch dressing as well. This was surprisingly a success! I’m not a huuuuge fan of fish, in general. I’ve never tried basa with tomato + herb pasta sauce. I was gonna eat the basa on its own like that, but then I thought, let’s fish taco-it! Got a nice crunch & softness of the basa in 1 bite :D

^ Beef + cabbage with flat rice vermicelli noodles. This is like my home-made bun bo hue but with a looooooot of cabbage bcos I love cabbage! I used the canned pho soup (diluted it with water), some fish sauce, & fire chicken sauce! Doesn’t look like much, but it was spicy!

^ baked salmon - used coarse sea salt, fresh ground black pepper, furikake, & white truffle olive oil. YUM!

^ another baked salmon. I know this probably sounds stupid, but I’m 100% transparent about it haha I have a foil sheet on my toaster oven tray, & I’m not a fan of changing it out every single time, so I’ve come to a consensus with myself that I’ll bake, but use some other dish as a vessel, instead of “baking” on a tray or pan. The last salmon, I used a white dish - it was SO hard to wash afterwards. So this time, I used one of these stainless steel dishes my mom has (& uses for steaming). It was less of a mess!

Anyway, what flavour is the salmon here? Salt, fresh ground pepper, garlic, & honey!

^ cheese tortellini with pan-seared chicken breast. I made the sauce using: milk, butter, salt, dried parsley, & 2 slices of Kraft mozza singles. Topped with more dried parsley & fresh ground black pepper. (Don’t worry! I had steamed broccoli on the side for my “greens” portion.)

^ Vegetarian bibimbap. The fried tofu was store-bought, but I cooked it in Korean soy sauce + sugar, so kind of like braised tofu. Mixed salad greens at the bottom, then rice, then the tofu; lastly, some sesame seeds + bibimbap paste.

^ Ramyeon with mixed greens + chicken breast. Gotta keep it healthy! haha you might find that this is weird - to put salad greens in soup. But let me tell you, use a small amount & try this the next time you buy these veggies. Like just try! If it fails & you don’t like it, you won’t waste too much of it. When you pour soup over it, the greens start to “cook” & decrease in size significantly. With these salad greens, this ‘sorta cooked but not cooked’ texture is another way I personally enjoy them.

A glass of milk.. . the base for dalgona “hot chocolate”. Do you think it worked or not?

I used 2 tbsp hot chocolate powder with 1.5 tbsp sugar & also 1.5 tbsp of warm water. I manually whisked for a loooooong time, but it didn’t really froth. It became more dense if anything. But anyhow, I ended up with a somewhat heavy product, but was able to *feel* there was some air in it. I went for it.. . scooped it on top of the milk.. . And.....

This happened! It did not build up on top, but settled nicely at the bottom lol. You try with hot chocolate powder & let me know if it worked for you or not! :P

^ Post-night shift brunch =] I try to eat somewhat cleaner when I’m on nights by doing less meat compared to my usual diet. I don’t know what it is. .. I just crave more vegetables + non-meats. So I made braised tofu (just soy sauce & sugar) & cabbage soup (seasoned with gochujang & salt, so it’s a little spicy). It looks really red but it’s actually very mild.

All in all, pls stay home if you can during this time. If the sacrifice isn’t done now, the result will be much more devastating later down the road.

Talk to you later~

#homemade #homecooking #cooking #food #healthy #eat healthy #stay safe

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tableandteaspoon · 5 years

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Monday Merriment

Infusing grandeur into otherwise drab Mondays with five things/ideas/events for the week.

1. Yesterday was the laziest kind of Sunday. One where you think you’re going to a friend’s for brunch, but don’t find yourself in a Lyft home until twelve hours later... A girlfriend from high school moved back to the city after a stint in the peninsula over the summer, and has been giving me a run for my hostess money ever since. Hosting several of our friends at least once per week, Rachel has quickly become an expert in creating beautiful environments in her Pacific Heights home. She outdid herself this weekend, when she planned both a casual brunch and an Oscars dinner party. I opted to attend only the brunch portion, but became consumed by our vision for the ultimate Oscar-watch cheese board, and decided to stay for the show.

Post-eggs and mimosas, Rachel and I ventured to Mollie Stone’s, where we curated enough items to render the Rich Table chicken she ordered obsolete. Here’s how to recreate: four cheeses (we did one hard sheep with truffle, one soft honey-infused goat, a triple creme from Cowgirl Creamery, and a classic aged white cheddar). Four fruits (grapes, blackberries, pomegranate seeds, and sliced kumquats). Four spreads (red pepper jelly, honey, quince, and fig jam). Four nuts (pistachio, spiced pecans, regular almonds and the marcona version). Three vehicles (Acme sourdough, fig olive crisps, and Rustic Bakery olive oil + sel gris flatbread crackers). Two cured meats (salami and prosciutto). Two olives (nicoise and castelvetrano). And one ramekin of cornichons (adorable baby French pickles).

2. I similarly spent my Valentine’s evening at Rachel’s, but in a slightly less collaborative fashion. Rachel made dinner, while I spent the afternoon preparing dessert at my apartment. I hadn’t made a cake in a while, so decided to riff on Violet Bakery’s lemon elderflower masterpiece for Harry and Meghan’s wedding. I did an almond fromage blanc (like creme fraiche but made with milk rather than cream for a more tart base) cake, with lemon curd filling and an elderflower meringue buttercream (more stiff and less sweet than a traditional buttercream). The result was to die for. I’m still kicking myself for not taking a piece home for breakfast the next day.

Here’s the recipe: Cake Ingredients - two boxes white cake mix, one cup St. Germain elderflower liqueur, one cup fromage blanc (or sour cream), six egg whites, 1.5 cups vegetable oil, one tablespoon almond extract. Cake Instructions - combine all ingredients with electric beaters or Kitchenaid mixer, then divide between four greased 9-inch round pans and bake for twenty-five minutes at 350 degrees. Lemon curd filling (or substitute two jars of store-bought curd). Buttercream (follow this recipe, but add three tablespoons of St. Germain elderflower liqueur and one teaspoon of almond extract at the very end before you’re finished combining). Assembly instructions here.

3. While perusing what’s new for fall on the couture runways, one item was so reminiscent of a 2019 Margot Tenenbaum, I was surprised they didn't hire the Goop queen herself to debut the look. The enigmatic character was rarely seen in the film sans oversized sable fur coat, and this Oscar de la Renta crystal embellished mink would surely be coveted by the character if she were sitting front row last week. The fur also reminded me of the iconic Scalamandre wallpaper line featured in the Royal Tenenbaums. With an unfriendly price-point, the zebra and tiger prints are inaccessible for most. Luckily, Christiane Lemieux’s affordable design company The Inside partnered with Scalamndre to offer furniture and throw pillows in the epochal prints. I’m currently vacillating between the yellow skirted zebra ottoman and coral screen for my apartment...

4. Speaking of aspirational prints, none hold a candle to the ultimate in print-chic de Gournay. The intricate hand-painted vignettes can be found everywhere from the designer’s wallpaper, textiles, and dishware to their partnership with Aquazzura for luxe footwear. Though, I never imagined using the brand’s designs as wedding decor, which is exactly what Chloe Richards and Lee Rubinstein did for their summer wedding in the Hamptons. Every part of the celebration was touched by de Gournay - from the invitations to the bride’s custom Giambattista Valli gown. The most impressive bit came in the form of a solution to traditionally dowdy reception tents. Impressively, de Gournay wallpaper served as inspiration for the hand-painted tent walls, to stunning effect. Given that I have neither a fiance nor a de Gournay budget, the aesthetic may be out of reach for me - but that won’t stop me from daydreaming about it the rest of the week...

5. Curator George T. M. Shackelford, of the Kimball Art Museum in Texas, is an expert in late 19th Century French art due to his Yale PhD and nearly four decades of museum work. Recently, he put together an intriguing look at the last decade of Monet’s life, on exhibition at the de Young Museum until May 27th. During the period, Monet painted portions of his five-acre estate in a small village outside of Paris called Giverny. The collection focuses on Monet’s interpretation of natural phenomena, ranging from the widely-known watery lily pads to more vivid pieces depicting the bright florals directly next to his home. Save the date for the ArtPoint gala celebrating the exhibition on April 27th (tickets go on sale next week)!

Have a wonderful week! xx tt

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biayahlife · 3 years

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Onion and Cider Soup (Plus EXTRAS!)

I save recipes in my Google Docs. Like a dragon that hoards treasure, I find a neat looking recipe in a cookbook, or on a random website, or in one of my friends’ personal repertoire, and I steal them away into my online repository. Many of these recipes have never been made, probably at this point nearly half, and there are delights such as Whiskey Lucky Charms Ice Cream, Pumpkin Spice Truffles, Honeyed Duck Breasts, and Scallion Herb Chickpea Salad. This Onion and Cider Soup has languished untouched in my collection of recipes for over two years, and I decided that this sad streak would end today.

You will be delighted to discover that this is actually three recipes in one; the original O&CS includes toast so it was necessary to make bread. To make bread, I needed to put together a Gluten Free flour blend to boot. So….. three recipes! The basis for our bread recipe came from a lovely book called “Gluten-Free: The Complete Series;” we have modified it fairly heavily to fit into my allergies, but it still turns out really well.

Let’s get into it :D

Ingredients:

Gluten Free Flour Blend:

400g Superfine besan

400g Rice flour

200g Glutinous rice flour

200g Tapioca starch

Bread:

2 Tbsp Gelatin

1 Tbsp White sugar

2 Tbsp Dried yeast

1 Whole duck egg

2 Duck egg whites

1 tsp Salt

450g Gluten free flour blend

60g Tapioca starch

½ cup Avocado oil

Onion and Cider Soup:

115g Salted butter

3lb 5oz Onions, finely sliced

1 Tbsp Sugar (optional)

250ml Dry cider

2 Pints Chicken bone broth

3 Sprigs Fresh thyme leaves

2 Slices Toasted bread

1 Goat Brie

15g Melted butter

Instructions for Flour Blend:

Measure out the denominations of ingredients and mix together thoroughly.

We have this delightful plastic tub with a strong seal that we use for the gluten free flour. Once the flours have all been put in, we seal up the container and shake it until everything is uniform. It’s easier than using a spoon or a whisk which can be really messy.

Instructions for Gluten Free Bread:

Grease a loaf tin (11in L x 4in W x 3in D) and line with parchment paper.

We chose a different shape of loaf tin on purpose for this recipe. I’ve found that a lot of gluten free breads that we’ve made don’t rise very well in the middle if the batter is too deep/thick. This tin is longer and more shallow which gives it a much better rise.

Place the gelatin into 1 cup of cold water and let it soak until it sinks. Heat the gelatin mixture until it is clear. Set aside to cool.

I recommend doing this first (hence its location in the recipe!) as the gelatin mixture has the ability to scramble the eggs used later if it’s too hot when combined.

Place ½ cup of cold water and ½ cup boiling water in a small bowl and add the sugar and yeast. It will become frothy in a few minutes.

With this step make sure that the water isn’t super hot. You should be able to comfortably put a finger into the water; if it’s too hot this will kill the yeasty boys and you won’t get any rise in the bread.

Combine the gluten free flour and tapioca starch in a bowl. Whisk together until the tapioca starch has blended.

Definitely combine these two dry ingredients before adding them to the wet so the tapioca starch ends up evenly distributed.

Whisk the egg and whites with the salt. While beating the egg, add the gelatin mixture a spoonful at a time.

The actual recipe used in the book calls for three egg whites, rather than one whole egg and two whites, and suggests whisking until stiff. With the addition of the yolk you will not be able to get the eggs to be stiff however you’ll be able to achieve a very strong froth. This is a-ok. Also, adding the gelatin a spoonful at a time is VERY important since the gelatin mixture is not going to cool particularly quickly. You don’t want to end up with scrambled jello eggs.

Remove bowl from the mixer. Slowly add the flour and tapioca starch mixture to the egg mixture, whisking each fourth of the flour.

This will get very thick as you mix; the next step will loosen everything up completely.

Fold in the frothy yeasty boys, then the oil.

The mixture will be hella lumpy at first but don’t panic. Use a gentle folding motion again and again until the oil and yeast are fully incorporated.

Once fully incorporated, whisk the mixture to ensure that the ingredients are blended and preheat the oven to 400 degrees Fahrenheit.

Cover the bowl with plastic wrap and leave the bread mixture to stand for about 15 minutes. Don’t be surprised if there isn’t a notable change in size. Resting the batter is important though. It gives the yeast time to work.

There won’t be as much rise as you’d think. The oil retards the rising but especially with the residual heat from the gelatin mixture you’ll absolutely have some puffiness happen.

Whisk the mixture once more and pour into the prepared bread tin. Place the bread on a lower shelf in the oven and bake for 50 minutes.

You’ll know the bread has finished baking when you tap on the top of the loaf, and it sounds hollow all the way across. You can use a wooden spoon to do the tapping; it’s very satisfying.

Remove from oven and cool in the tin before slicing.

Instructions for Onion and Cider Soup:

Melt the butter in a heavy bottomed saucepan and add the onions. Sauté them gently, turning them round in the butter, until they start to soften.

This was my very first experience with caramelizing onions so this was a bit of a mystery. I will say, the combo of butter and onions together is a god-tier smell.

Add a splash of water, cover with a lid, and sweat the onions until they are very soft and start to caramelize. This can take up to 50 minutes.

You will need to add a splash of water every so often and turn the onions over in the buttery juices. I don’t recommend adding as much water as I did during this time. When the recipe says a “splash” of water, we’re talking about an ounce or so at a time. Especially if you have weepy onions like me, you’re not going to need a lot of water. If you add too much water the sweating process will take significantly longer. The recipe says 50 minutes but I ended up sweating these for an hour and 20.

Take the lid off and turn the heat up to medium so that the juices can evaporate and the onions caramelize.

If the onions are not caramelizing well you can add the optional sugar, but before you do so, let it go by itself. You’re looking to have the vast majority of the water gone. Once this is uncovered you’ll need to monitor it much closer. It will burn in a split second when you’re not looking.

When the onions are dark, add the cider, stock, and thyme and bring to a boil. Simmer for 10 minutes.

The next time I do this I will probably change this part up. I think the cider should be added first, cooked off a bit, and THEN add the bone broth. I think the cider waters the whole thing down a little too much in retrospect. Additionally, I ended up with dried thyme instead of full fresh sprigs and I definitely regret that. The mouthfeel of dried thyme isn’t nearly as nice as I wanted it to be.

While the soup is simmering, take a slice of the homemade bread, brush butter over the bread then pop into the oven under the broiler for a few minutes. Remove and then add a couple slices of Brie, brush a little more butter over the cheese, and put it back under the boiler on low until bubbling.

Of course you can pick any cheese you want for this. The bread is great for dipping and the salt in the butter is the only salt that I added to this, so a salty cheese is a great addition. It is 100% up to you!

Ladle the soup into a heavy bowl. Place the slice of toast with Brie on top of the soup.

Serve immediately and enjoy!

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promisedangel · 6 years

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Dollywood Review

Welp, now I know one of my friends knows of my Tumblr, so I kinda have to put this up.

Tuesday: -Travel day. Drove from home to Tennesse in about ten hours with the stops. Made more than we should have, but that’s mostly because one gas station was being a pain with my card, so I cash prepaid a bit and then got out of there cuz I was pissed at the damn machine. -Was snowing when we left our home in Ohio. Once we got near Cincinnati, no more snow! NO MORE SNOW! -Lovely scenery on the way to Pigeon Forge. -Once again, my mind saves me from boredom. I wanted to put Critical Role on in the car, but with three other people, it would be a captive audience. y mind instead went to dumb and fantasy scenarios to pass the time as I shuffled the music on my phone. -HOLY SHIT Pigeon Forge is such a tourist trap! There’s so much stuff to do there! We only went for Dollywood, but we are considering going back to do more touristy things. -The hotel we stayed at, the Music Road Hotel, was GORGEOUS! We loved it. Beds were a bit weird for me; I kept tossing and turning one night, and I think it was the firmness of the bed. Dunno. -After we got settled, we heard about this alpine coaster, which is a track that uses the mountainside to have a coaster-like experience. The one we heard of first, Pigeon Forge Alpine Coaster, was unfortunately closed for seasonal repairs. BUT, it was set to reopen Friday, the day we leave. We decided to do it then. -Went down the road some more and found ANOTHER alpine coaster not too far from the first one. It was called the “Goat Coaster” at Goats on the Roof of the Smokey Mountains. Loved it, great start. -Went to a place called Calhoun’s for dinner. Pretty good place. Had my only glass of booze for the whole trip there. I liked my chicken sandwich, but I wish they put honey mustard on it. -Went back to the hotel and found out one of my friends brought his Nintendo Switch! We played Mario Kart until it was time for bed. We had Dollywood in the morning!~

Wednesday: -The first day of Dollywood! -Decent breakfast at the hotel. Too used to bacon, cuz they had none and I was sad. They had some good tea, though! -Got to everything we wanted to, so this’ll be the long one. -CUBBIES! Oh my gods. Every single ride had cubbies for stuff! Love it! -Played Pokemon Go a lot of the time at Dollywood in between rides. Got a lot of pokemon and powered up a couple I already had. Got my first Moltres there <3 -First up was Lightning Rod. Pretty fun ride. Has a lot of airtime that kinda jerks you a bit. Could do with a little more padding but it doesn’t really hurt ya. -Had some fun doing some flat rides. The Carousel, bumper cars, swings, sky rider, Dizzy Disk. Pretty fun. -Went and got some of the supposedly famous cinnamon bread. It was good, but not overly so. But that’s also not the thing I’m overly into. -Brainstormer was fun, always good to have a giant swing ride. -Saw the park had its own Bald Eagle preserve and displayed some other birds like owls, hawks, and a raven! You never know how big ravens actually are until you see one! They’re twice as big as you think they are. Beautiful birds. -Blazing Fury was kinda boring dark ride. It was interesting to have a fire figther theme, but they didn’t really do much with it. -The Tenesse Tornado was really fun! Even though it was mostly just a few loops. Short, but sweet. But the walk to the loading station was so darn long! Kinda common for these rides. -Wild Eagle! Probably one of my favorite rides in the park! Nice wing coaster with awesome airtime and the turns take you by surprise in the back! -Firechaser Express was a fun little family ride. The surprise backward part was fun! -Drop Line was a fun little drop tower that spun you on the way up! Still think the one in King’s Island was better. -Had some trouble with Thunderhead at first. It’s an older wooden coaster so younger coaster enthusiasts will think it’s bumpy. Take my advice that I learned on the second day; sit in the back, it’s tamer back there and you get sweet airtime on the turns. -We hit the water rides next cuz it was in the seventies and we didn’t want to do them the second day cuz it dropped to the fifties. We hit River Rampage first. We didn’t get as soaked as we were expecting, but most of our pants were soaked while our tops were mildly so. The ride also teased times we could have gotten soaked. -Daredevil Falls also didn’t get us too soaked. Two of us stood on the bridge to purposefully get soaked. Also, one of the operators noticed two of us wearing brony t-shirts and commented positively in a way we didn’t get at first but we laughed at regardless. -Rockin’ Roadway was one of those nice little automated car rides. Just nice. -Relaxed on the Dollywood Express. Got a little history of the area and park with a couple laughs. It was a real steam engine, too, so there was a bit of soot and some of us had to cover their mouths. Still found some soot on our clothes after we returned to the hotel. -The Mystery Mine was closed until near the end of the day cuz of mechanical issues. So we hit it last. This ride had the best theming in the park and was fun overall. Pretty lite in intensity until the end, but it can bump your head around a bit if you’re not careful. -After the park closed, we changed out of any wet clothes at the hotel and went out to dinner. The same guy who brought the Switch found this restaurant called the Old Mill and it was AWESOME. Good southern three-course meal for about $20 per person. Had some authentic southern sweet tea with it. Started with corn fritters, salad, and corn chowder. Didn’t care for the chowder but the fritters were so good! Next was our main dishes. I got the country fried ham and OH MY GODS IT WAS LIKE I WAS EATING A GIANT PIECE OF BACON IT WAS SO GOOD! We also got dessert. I got a good chocolate cake while two of our group had a blackberry cobbler that they said they would sell someone’s soul for. Seriously. If you ever go to Pidgeon Forge for any reason, eat here! -Relaxed in the room with more Switch before bed.

Thursday: -This was our relax day. We took things slower and rerode anything we wanted to and ignored what we didn’t. Wild Eagle eventually got closed for the day, but not before we rode it a couple times. -We took our time and did some shopping. Bought a necklace for my moirail and two plushies, a sheep and a fox. THE SHEEP IS SO ADORABLE and the fox is prety cute too. -Since we did Pokemon Go things, three of us did a raid which we won! But I was the only one who didn’t get the pokemon from it! I was so pissed. -We ate at the buffet in the park for an early dinner. Funny story about it. The guys wanted to reride the flat rides, but the girls of the group didn’t. We decided to split off and do our own thing and meet at the buffet. So, the guys went on the teacups and one of them spun the cup as fast as he could. We found that he got the other one kinda sick cuz of it. Our waitress at the buffet, Charla, was so concerned about him, asking if there was something she could do to help. He just walked outside the buffet a couple of times and got better. We eventually chatted with her throughout the meal. Lovely woman. -On the note of customer service, we loved the rumored ‘southern hospitality’! Everyone was so nice and things were served quickly! I swear, if someone was rude to the Dollywood staff, ESPECIALLY CHARLA, I swear I will physically manifest into the park and punch them in the face! They were nothing but nice, giving us directions when we mildly expressed some confusion among other things. -The buffet was good. Mac and cheese was a bit bland, but the mashed potatoes and the turkey were so good!! I regret not eating half of my second slice of turkey, but I wanted to save room for dessert. Then after I ate dessert, I had room, and I know I could have finished off the turkey T.T -Finished off with more rides on Lightning Rod before running to the bakery and sweet shops at the front of the park for some chocolate truffles, cookies, and cupcakes at the hotel. We were gonna get some monkey bread, but they were out of over an hour before we got to the shop. I got some truffles and a giant cookie. They were good. -We relaxed back at the hotel and began to pack up a bit to help ourselves in the morning.

Friday: -We had a nice surprise when we went down for breakfast at the hotel. This guy was down there with a cockatoo and another small bird i forget the name of! We was advertising this interactive bird zoo thing and we got to play with the birds! This guy next to us was playing with one of the birds when we had the other one. It was clear he was a bird guy. He flipped the small one onto his back and gave him belly scratches. He snuggled the cockatoo and gave her neck scratches. They were in heaven. The cockatoo liked to nibble lightly at our sweatshirts and was pretty chill. The other guy liked to explore and zip to our shoulders. He even gave one of us kisses! I was so jealous. -We went to the alpine coaster that was closed. It was a lot of fun. Better than the one at Goats on the Roof, but both of them were still fun. -We said our goodbyes to Pidgeon Forge and headed home. Got stuck in some Cinncinatti traffic, but we were fine other than that. Arrived later than I would have liked, but we also kinda stopped a lot so that’s on us.

Overall, good trip!

#dollywoood #promised reacts #rambles #long post

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mariaclaragomez276 · 4 years

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A Night at The Fish: The Perfect UK Staycation

Just before the outbreak of Covid-19 in the UK, SLH’s Digital Image & Content Executive, Chloe Frost-Smith, visits the Cotswolds and discovers why you don’t always have to travel as far afield as you might think for the ultimate luxury escape…

Meet The Farncombe Family

The great outdoors with interiors to match, a trip to the Farncombe Estate in the Cotswolds is like going to stay at the country houses of your three impossibly stylish aunts who will spoil you rotten and indulge all your childhood dreams. Think treehouse suites with wooden bridge access, a complimentary pantry filled with sweet treats, and room names which are guaranteed to make you giggle (Boaty McBoatFace is my personal favourite).

Three hotels with their own distinct personalities, yet all unmistakably part of the Farncombe family, The Fish, Dormy House, and Foxhill Manor all possess that cool big sister vibe in both character and style – they will pretty much let you do whatever you want whenever you want. The epitome of country house cool with a home-from-home feel.

The Suite Life

Arriving at the Coach House of The Fish (to continue my aunt analogy, imagine this is the youngest, trendiest of the three who likes to break a few rules) the Estate owners’ duck egg blue Morris Minor parked outside makes you feel like someone’s at home to welcome you. And the warmest of welcomes was exactly what awaited us, as we were guided by lots of smiles and an illustrated map to our Small Suite in an outhouse decorated with fairy lights overlooking The Stables and a postcard worthy view.

‘Small’ actually turned out to be an incredibly spacious suite with its own living room, two window seats which somehow manage to catch the morning light and afternoon golden hour, and a wonderfully sized en-suite bedroom complete with an old-school radio.

Beautifully furnished with an eclectic yet put-together taste, we instantly felt at home (and needed little encouragement to tuck into the complimentary mini-bar stocked with the likes of organic oat cookies and hot chocolate). For more of a back to nature stay, I would recommend one of the Hideaway Huts – this is glamping gone wild with all the luxury touches of a cosy Cotswold cabin, and more.

Hooked on a Feeling

Cosy is the word du jour throughout the estate, and particularly so in The Lodge, the hub of The Fish which houses a cabin, boot room, bar, and The Hook – vision of the estate’s culinary director Martin Burge. Serving up a deliciously fresh seafood-centric menu, dining at The Hook transports you straight to the English seaside.

Our dinner began with a generous pile of crusty bread with the restaurant’s signature seaweed butter (be warned – this is dangerously addictive, make sure you save room for the rest of your meal!), sweetcorn soup dusted with paprika and a side of deep fried whitebait, and a beautifully presented chicken and liver parfait tart decorated with concentric circles of pickled grape spiced with dukkah.

Continuing the seafood-poultry combination, we opted for the melt-in-the-mouth battered whiting, seaweed fries, and curried tartare (this usually comes with soft shell crab, which was carefully removed by the chef and replaced with an extra whiting after taking note of my crab allergy), and a wonderfully succulent roast chicken breast accompanied by a seriously naughty truffle mac and cheese.

For my boyfriend’s birthday, the restaurant very kindly put together a special dessert plate of sea salt fudge – which was also thoughtfully prepared for our lunch the following day (even double helpings of this to-die-for fudge wasn’t quite enough!)

Serious Interior Inspiration

Just as we were polishing off a twice-baked Comté cheese soufflé and the stickiest of sticky toffee puddings from the set lunch menu, our delightful guide Harriet came to meet us for a tour of the 400-acre private estate. This sounds very grand indeed, but it was as relaxed and personable as the estate itself – exploring all the photogenic nooks and crannies, the family resemblance between the three boutique hotels became increasingly obvious, whilst reinforcing their own unique characters.

Four-poster bed fabulousness, free-standing bath tubs, and unparalleled views from every window are just some of the highlights from our tour – it’s clear that laidback luxury is the lingua franca here.

No two rooms were the same, even within the same hotel or room category, with tasteful touches at every turn by Design Director Nette Reynolds, in natural, complementary colour palettes. A sprinkling of Scandi-chic here and there, the overall effect is quintessentially English – think rosy apple pinks, summer garden greens, dusky blues and buttercup yellows – every shade from my Farrow & Ball fantasies. Whilst my boyfriend wasn’t quite as taken as me by the blushing pink floral wallpaper in Rose Cottage at Dormy House, the private hot tub and fact that it was dog-friendly seemed to win him over to the more traditionally feminine interiors.

Paws for Thought

Though we suspected that our German Shepherd might be on the larger end of the Farncombe-friendly scale (the official line on dogs is ‘one medium sized well behaved pooch aged one year or older’) there are plenty of hints throughout The Fish which keep four-legged friends in mind, including doggy hydration stations, a ‘dunk your dog’ bath tub (complete with canine shampoo and conditioner), a dedicated dog agility course, and doggy afternoon tea – luxury tit-bits from the likes of Woof & Brew and The Barking Bakery feature on the menu.

To Broadway & Back

Strategically placed opposite the pup bath tub is the Boot Room, kitted out by The Original Muck Boot Company (who have a whole collection dedicated to dog walking boots). With a grab-and-go ethos, we swapped our Chelsea boots for wellies and picked up one of the many hand-drawn maps detailing local rambles. On a mission to walk off the countless courses from our indulgent meals at The Hook, we selected one of the more advanced-looking routes – the sun was shining as we set off in what can only be described as hold-on-to-your-hat weather as gusts of wind reminded us that we were still quite far off the beginning of British Summer Time.

Taking us off piste through forests, hopping over stiles through patchwork pasturelands dotted with sheep (we were just in time for lambing season), and through lots and lots of mud, we eventually emerged through a kissing-gate at the edge of Broadway Village. Idyllic doesn’t quite do this village justice, with its rows of honey-coloured Cotswold stone cottages, blooming English gardens, antique shops and tea rooms, this is refined rusticity at its best.

After a pick-and-mix purchase of pear drops and strawberry bonbons from an old-fashioned sweet shop, we reluctantly made our way back to return our borrowed boots and check-out, just as the sun was setting over the rolling hills. We attempted to sweeten our farewell to the Farncombe family by planning our next trip on the train journey back to Paddington – the tipsy afternoon tea is already calling my name…

The post A Night at The Fish: The Perfect UK Staycation appeared first on Small Luxury Hotels.

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lilylink9-blog · 5 years

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Seoul Mates At Soul Dining, Surry Hills

Soul Dining is a Modern Korean restaurant on Devonshire Street in Surry Hills. Inside the charcoal concrete walled restaurant is a menu made up of items like Kingfish in Kimchi water, Spicy Pork Jaffles, Ashed Chicken and Blood Sausage Croquettes with influences from China and Germany as well as Korea.

"I'm running 10 minutes late," messages Girl Next Door as I walk into the Soul Dining on Devonshire in Surry Hills. She has woken up with the flu and tells me that she completely forgot we were catching up today (!!). It was only when I messaged her that I'd see her soon that she threw on some clothes and got in an Uber and made her way there. That 10 minutes gives me time to look through the menu.

Soul Dining is a modern Korean restaurant owned by couple Illa Kim and Daero Lee. Inside the walls are painted charcoal and I'm sitting at the curved end of a blue velvet banquette. There is one single outdoor table for anyone that wants privacy or to bring a dog. It sits on the construction zone that is currently Devonshire Street.

Service is super friendly and accommodating by the restaurant manager Hyunchul Kim. I've already taken a look at the menu online and decided on some things that I really want to try but are then persuaded by Kim to give the tasting menu a go for $65 a person as it features most of the things that I want (plus the prawns that I'll order separately).

Illa says, "Kim (restaurant manager) and us, we used to be flatmates and we always wanted to open a restaurant together. We used to dream about what kind of a restaurant when we had our weekly dinners at home with too many glasses of wine. We didn’t plan on doing a Korean restaurant, we just wanted to do something that represents what we are and what’s in our memories. Naturally a lot of the dishes have Korean influences but sometimes also German as I grew up in Germany. We basically do whatever we feel like and what we think we understand well. What is most important, we always try to have our own interpretation of a dish."

Girl Next Door arrives and orders a pot of lemongrass and ginger tea to soothe her throat while we nibble on the first bites of bread. The rice bread is toasted on one side and has a spongey, chewy texture and is fermented with a milky, sparkling rice wine called makgeolli that acts much like a sourdough starter. I love makgeolli and the flavour really comes through and the texture is soft, light but also bouncy. "I could eat a dozen of those," says Girl Next Door, her appetite returning quickly. Indeed, so could I.

Kingfish in Kimchi Water

The first dish from the menu to arrive is the kingfish in kimchi water. The kimchi water is designed to neutralise the aroma of kingfish and is made using their own white kimchi or Doenjang fermented soybean paste. In comparison to Japanese miso doenjang is stronger and more aromatic. The kingfish is served with dabs of avocado puree and, radishes, jalapeno and flying fish roe.

Wagyu Tartare

Kim sets this down and explains that tartare isn't just for the French and that Koreans have been doing tartare for many years too. In Korea it is called "Yukhoe". Korean yukhoe is made with hand chopped beef, singo pear, egg yolk, chilli, watermelon radish fish sauce and plenty of sesame oil. To the side is a seaweed cracker brushed with sticky rice paste that is then flash fried that gives the beef a seafoody quality to it. It's good although I do find singo pear does tend to water down tartare a little bit and I prefer more concentrated flavours.

Kim's Eggplant

The eggplant is served in four pieces and is melting and soft underneath a blanket of tomato jam, anchovy paste and reggiano cheese. It's surprisingly sweet and I go back for seconds of this as it has the comforting qualities of both well cooked eggplant and plenty of cheese.

Curly Corn on The Cob

I have never seen corn served or cooked like this before. The corn is boiled, fried and then grilled and served as a quarter of a cob cut lengthways. This makes is very easy to eat and it's delicious. It is brushed with garlic butter and then comes with a generous sprinkling of pistachios and a pot of creme fraiche. The pistachios are an interesting choice, they suit it although you do have to spread the creme fraiche on the corn to make them stick.

Pickled Stuffed Fried Chilli

These pickled chillies have quite a history. A 4 week history to be exact. That's the amount of time it takes to pickle these chillies in a soy brine. They are then stuffed with cream cheese and served with kim chi with an extra pot of ranch dressing because why not and ranch dressing is the best. This gives the lightly spicy chillies an additional creaminess and light tanginess too.

Char Grilled Octopus

Octopus is all over menus in Sydney and has varying degrees of success. This is one of the great ones. The octopus is tender and smoky and served with a silky smooth squid ink mash, gochujang chilli sauce and a house made aioli with dill sprigs.

Rice cakes with truffle cream

Our next dish is a dish that the kitchen sent out because they just received their first truffle of the season from Tasmania. Normally the rice cakes are chilli glazed but here they are served in a cream sauce with chicken stock with freshly shaved truffles on top. If you like truffle gnocchi this is the dish for you. As they are early season truffles, the flavour is quite light but the aroma is there. The texture is like a slightly chewier gnocchi and we mop up the sauce with the bread.

King Prawn XO $20

OK so the tasting menu is comprehensive but I was curious to see what the King Prawn XO was like. Kim explains that the XO is more a soffritto than an XO made with tomato, garlic and chilli with plenty of capsicum. The prawn heads are cooked separately and are tossed in butter and then fried. It comes with a puffy, airy "not so flatbread" on the side which we puncture and use to wrap the prawn meat in and swish around the bowl of sticky rice cakes with truffle cream. But my favourite bit of the dish? Those crunchy prawn heads!

Barbecue Beef Short Rib

I saved my favourite savoury dish for last. The barbecue beef short rib is an ode to meaty deliciousness. The beef short rib is sous vide and then barbecued and finished with a galbi glaze (a sauce made with dark soy and singo pear that breaks down meat to make it tender).

The beef takes 12 hours to cook and is luscious and simply melts in the mouth. The potato pave are crispy and a nice textural contrast. Considering how much we had eaten I must confess one thing: I ate four pieces of this and would have kept going except I was sharing.

Panna Cotta

It's dessert time and there are two on the tasting menu. The panna cotta is inspired by a Korean cereal called Jolly Pong. It's a wheat based cereal not dissimilar to honey puffs and the panna cotta itself is made of a milk soaked in the cereal. It's a lovely, mild dessert that has a nice panna cotta wobble to it.

Cinnamon donut apple thyme vanilla ice cream

But hands down my favourite dessert is the apple hottoek or cinnamon sugar donut topped with caramelised apple slices served with a thyme vanilla ice cream. First let's talk about this donut pancake. There is regular wheat and glutinous flour so it has a gorgeously chewy texture to it. The sweetness is juuust right, not overly sweet but sweet enough. Plus the thyme vanilla ice cream is creamy heaven. "Can I order 10 of these to take with me?" I ask, picturing a blissful afternoon inside by the heater watching tv and making my way through a pile of these...

So tell me Dear Reader, do you eat prawn heads? And do you ever completely forget when you are meeting someone?

This meal was independently paid for.

204 Devonshire St, Surry Hills NSW 2010 Lunch: Thursday to Saturday 12pm-3pm Dinner: Tuesday to Saturday 5pm-11pm souldining.com/

Source: https://www.notquitenigella.com/2019/06/24/soul-dining-surry-hills/

#read more #see more #check it out #interesting #learn more

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familylifescsaping-blog · 5 years

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What To Do With Lavender and Frankincense

Video: What To Do With Lavender and Frankincense What is Lavender Essential Oil?

Lavender Field Lavender is regarded as one of the most powerful and versatile essential oils. When looking at the ingredients of a product, the latin name should be labeled for lavender, and the true species you want to read is Lavandula Angustifolia. In France, Young Living bought the first foreign-owned lavender farm, which is situated in southern France… nearly two hours north of Marseille. As shown in the picture, its 136 acres sit in the valley looking up at a 12th century castle. This valley in southern France is now the largest farm of true lavender in the world, and the history of why this is the case, is a shocking reminder as to why ‘playing with nature’ with fertilizers and pesticides should NEVER be used. The effect these toxins have on the immunity of plants, is similar to the negative effect we see in humans. Thankfully, the seed originally grown here was brought to the Young Living farm in St. Maries, Idaho many years ago, so we have access to the very popular Lavender essential oil, which is distilled from this original plant species. And to give you some context, if you’re thinking of growing your own…It takes 27 sq.ft. of lavender to produce one 15 ml bottle of lavender essential oil, which gives you approximately 250 drops. Why use Lavender Essential Oil? Well, whatever the reason for wanting an essential oil, this tends to be the oil I’ll grab first. It’s commonly known as the “Swiss Army Knife” of essential oils as it has so many uses thanks to it having over 200 different chemical components.

Swiss Army Knife of Essential Oils It has a sweet and light floral aroma that is well known for it’s comforting and calming properties. Many use it to aid relaxation. In most cases you do not need to dilute it, so it’s perfect for children. My girls love it, and it’s normally the one they ask for, and that’s not just because it has a purple label. It’s also a great essential oil to help replace toxins in your home, such as dryer sheets, which have been proven to be one of the worst toxic producing culprits in homes. Instead, add 3-5 drops of Lavender EO to a few wool dryer balls and throw them in the dryer with your washing. My dryer balls are still going strong after years of use. Not only will your clothes come out smelling wonderful, you’ll save money as you’re not longer buying the sheets and your load of washing will dry quicker. So, to avoid unnecessary static, reduce the length of time you’re running your dryer, and to help further you can even add a safety pin to a couple of of the dryer balls. You’ll be pleasantly surprised with the results. If you don’t have dryer balls yet, you can make reusable dryer sheets instead from fabric scraps. Add 1/2 cup of distilled white vinegar and 8-10 drops of Lavender EO into a mason jar. Allow time for the fabric to absorb some liquid and add a few to the dryer. After use, put them back in the container to absorb more liquid. While we’re still in your laundry room. Lavender is also a great ingredient when making a fabric softener, or even your own laundry detergent. Remember, your clothes and bedding have contact with your skin (your largest organ) 24/7, so these were a couple of the first products I swapped out with non-toxic ingredients for my family. Now let’s cover other typical ways that Lavender essential oil can be used via aromatic, topical and internal techniques. First up, using it aromatically. Aromatically This popular oil is often diffused for a comforting and calming scent. But when you’re on the go and don’t have a diffuser near by, you can still enjoy this relaxing aroma by rubbing a drop in the palm of your hands, cupping them over your nose and breathing in. In the spring it’s very common for me to diffuse Lavender to freshen up our home and mood, and I love pairing it with Lime and Spearmint OR Lemon and Peppermint.

Desert Mist Diffuser If you got a Premium Starter Kit with Copaiba EO, add a few drops of this and a few drops of lavender to your diffuser and sit back and relax after a tough day. Before bed place 3-5 drops of Lavender in your bedroom diffuser. This fills the room with its relaxing and peaceful aroma. I also like to add a couple drops of Cedarwood too, especially for the children. In a spray bottle add 8-12 drops to a pinch of salt and add water. Use it to spray beds and inside closets for a fresh, pleasing aroma. If you’re not a fan of DIY, Young Living has got you covered with Seedlings Linen Spray, which was originally created to help the babies in our lives have a peaceful night’s rest. You could also add a couple of drops to your own pillow at night. In my purse I carry a nasal inhaler, to which I added 2 drops of Lavender, Lemon and Peppermint. All of these are in the Premium Starter Kit and it lasts a long time. Perfect for when on the go. Add 6 drops of Stress Away EO, 2 drops of Lavender and 2 drops of Peppermint EO into a 2oz glass spray bottle. Fill 3/4 full with distilled water and top off with Witch Hazel. Now you have a portal spray to create a chilled environment. These EO are also in the Premium Starter Kit. You could even place a drop on your wrist and inhale whenever you need a brief “pause” for the day. Topically There are multiple ways to use lavender topically. Commonly people add a couple of drops to their shampoos, lotions and other skin care products. Why not place a drop in a new (non-waterproof) mascara tube for lovely conditioned eye-lashes. Cedarwood is great too, but don’t poke yourself in the eye. Apply a drop or two topically for menstrual cycles. This is going to come in very handy in a few years time as my girls grow up. You could also combine Lavender with Peppermint essential oil for a cool tingling sensation that helps relieve occasional head tension, when rubbed in. How about unwinding with a night time bath of several drops of lavender added to 1/2 cup of Epsom salts. This is a great option for children. And for an extra boost, as you hop into bed, rub 2 drops onto the bottom of your feet, wrists and the back of your neck. There are also endless sugar and salt scrub recipes on the Internet. One of my favorites is the aroma of a Lavender & Peppermint sugar scrub. But a simple one to start with is this foot scrub, which combines 1/8 cup of almond oil, 6 drops of Lavender EO and 1 cup of fine salt of your choice. It can be stored in a glass jar and you use it 1-3 times a week in the shower. It’s even better if you add a few drops of Cedarwood or Patchouli EOs to the recipe. When you want a Sweet Dreams foot lotion for your kiddos, or even yourself, whip together to combine 1/4 cup of Coconut oil, 10 drops of Lavender EO, 10 drops of Valor EO, 10 drops of Peace & Calming EO and 10 drops of Cedarwood EO. Who doesn’t like a foot rub before bedtime, and this smells amazing. Young Living carries multiple Lavender infused products such as hand soap and lip balm, but you can also easily make your own. Ingredients for a lavender lip balm can also work great for a general salve. And the combinations you can make for hand soap using essential oils, such as lavender are endless. Internally I n the US, Lavender Vitality has a white label and is intended for internal use. Outside, especially in springtime, I place a drop on my thumb and press it against the roof of my mouth. It’s a key ingredient in Young Living’s SleepEssence supplement, which promotes healthy sleep patterns. In the kitchen there are various recipes you can make using Lavender Vitality. For example: Lavender cookies, or in the icing for cakes. Mix it with jams and jellies, or even a citrus sorbet for a another layer of flavor. You can even balance it in savory chicken and lamb dishes with herbaceous essential oils such as Thyme, Rosemary and Oregano. Here are some yummy recipes we’ve made:

In the Kitchen Lavender lemonade…mix together 6 juiced lemons, 1 juiced lime, 1/2 cup honey, 2 drops lavender vitality, 10 cups iced water. You could even add sprigs of lavender for presentation. Credit goes to Young Living’s blog for this recipe. Lavender dip…whisk a block of cream cheese and add 1 drop of Lavender vitality and Maple Syrup to taste. Lavender ice-cream…the ingredients include a 14oz can of full fat coconut milk, 2 eggs, 1 vanilla bean (slit lengthwise), 3 Tbsp of raw honey and 2 drops of Lavender Vitality. Once it comes out of the ice-cream maker, it will have a creamy soft texture. When we make a batch of chocolate truffles, mix in 8 drops of Lemon Vitality and 3 drops of Lavender Vitality for a delicious treat. What is Frankincense? Affectionally called ‘Frank’ by many, there are several different species of frankincense, known as boswellia trees: (papyrifera, serrata, carterii, sacra and frereana).

Boswellia (Frankincense) Tree Once a tree has matured for 5-10 years, it can be ‘nicked’, where some of its bark is pealed away to allow the tree’s milky sap to bleed slowly over the fresh wound. Several days later the semi-hardened sap (known as tears) are harvested and placed in dry caves for several months. This produces Frankincense resin. The resin can then undergo a distillation process to obtain the Frankincense Essential oil. It’s a lengthy process, which gives you a better understanding as to why it’s not the cheapest oil around. But each species produces an essential oil of different qualities and attributes.

Young Living’s Frankincense, boswellia carterii (car-tear-ree) is a very popular essential oil in the premium starter kit. But also available are Sacred Frankincense (boswellia sacra) from their farm in Oman and a third species of Frankincense (Frereana) is used in one of the weight management products, Slique gum - a new chewing experience. When labeled as a single Frankincense essential oil, it should NOT be a mix of species (a trick to reduce costs, but also reduces it’s specific therapeutic powers), so read your label. Frankincense was valued more than gold during ancient times. It’s mentioned multiple times in the Bible, and in one of the oldest known medical records, Ebers Papyrus (Egyptians). Frankincense has been sought after, and traded since ancient times, and plays a special role in many religious ceremonies. Today, it has been used in hospitals and is subject of substantial research. Elemi, which originates from the Philippines is known as the poor man’s frankincense as it has similar properties. Why Use Frankincense Essential Oil? It’s a very powerful essential oil that can center emotions, including temporary sadness, feeling blue, and even occasional feelings of anxiety, which everyone experiences at some point. It supports focus and healthy cognitive function. The chemistry of this essential oil consists of mainly monoterpenes (can be 82%), which help to reprogram cellular memory. So it supports healthy cell regeneration in the body, which we all want to have, as well as the immune system. It also contains sesquiterpenes which help deliver oxygen molecules to cells. And it’s known to delete miswritten codes in DNA. To top it all off, the amazing Alpha-Pinene is one of it’s naturally occurring constituents - look it up! Again, let’s cover other various ways that Frankincense essential oil can be used via aromatic, topical and internal techniques. First up, using it aromatically. Aromatically Diffusing Frankincense provides a woodsy, warm and earthy aroma. You can even get a special burner for the resin, for a deeper atmospheric experience. These are both popular aromatic techniques during meditation or yoga. Put 3 drops of Frankincense in your diffuser, and it’s a great oil to combine with your other favorites. At anytime, for an extra boost of this relaxing aroma, rub a drop in your palms. Then cup your hands over your nose and breathe in. Ideally close one nostril at a time to allow this aroma to pass over your olfactory into the brain. Your brain will really thank you for this oil. This is a good essential oil to diffuse when you need support with focusing and want a healthy cognitive function.

Rainstone Diffuser Topically Frankincense is a Popular essential oil for massage, so combine with your favorite carrier oil to cover a large area. I love using Young Living’s V6 as my carrier oil for this. For healthy smooth looking skin, add a drop to your moisturizer or apply around the eyes. Frankincense LOVES the skin! It features prominently in many well liked recipes, as well as Young Living’s skin care products (for good reason), especially the ART (Age Refining Technology) skin care line. For emotions, rub a couple of drops over your neck & outer ears. You can also add several drops to 1/2 cup of Epsom salts and run a warm bath to relax. It’s also a key ingredient in the Longevity EO blend, which leads us nicely into covering internal use. Internally As well as the Longevity EO blend mentioned, Frankincense is a key ingredient in the Longevity Softgels. These also contain Thyme, Orange and Clove EOs and protect DHA levels that support brain function, as well as help maintain healthy cell integrity. It also supports liver and immune function. Frankincense is also in Young Living’s Cortistop supplement, along with Peppermint and Fennel. It’s designed to support the female glandular system and maintain balanced cortisol levels within the body. Frankincense Vitality is specifically labeled for internal use to support our internal wellness. Add a drop to your glass of water (which is common in other cultures), juice or your daily shot of NingXia Red. For extra support, add a drop to a teaspoon of honey. Our recipes in the “Discover Frankincense” PDF include: Frankincense Earl Grey Tea, Frank’s Scottish Shortbread, Frankincense Flavored Goat Cheese and Mushroom & Onion Phyllo Treats. Let’s review practical uses of these oils together. I often diffuse 3 drops of both Lavender and Frankincense at night to promote a restful night’s sleep. For healthy looking skin, add 1-2 drops of each oil into your: - Moisturizer or lotion. - Jojoba oil for a face serum. - Shaving cream. For a nasal irrigation rinse: Add 1 drop of either oil in the salt before adding the water. I personally prefer Frankincense. Young Living’s blog also give this DIY Lavender-Oatmeal bath soak recipe: 1 cup Epsom salts, 1 cup quick oats, 1/2 cup baking soda, 5 drops Frankincense EO, 10 drops Tea Tree EO, 15 drops Lavender EO. Grind the oats in a food processor or coffee grinder into a fine flour-like texture. Mix all the ingredients in a bowl until they oils are evenly distributed and store in a glass jar. You’ll want about 1 cup of the mixture for each bath. They even suggested creating a pouch for your mixture using a sock or pantyhose to reduce floating oatmeal flakes in your bath. But your skin will love it. However, if you like to keep it simple, add a few drops of each oil into 1/3 cup of Epsom salts into a basin or bowl. Add hot water and soak your feet. You’ll even catch my husband joining in, and you can tell by the look of our feet when we’ve been making time to do this. Micheal especially loves it after a week of being on his feet for 12+ hour shifts at the hospital. We also love Myrrh & Patchouli together, or even combining Lavender or Frankincense with Cedarwood. There are endless combinations. More Tips & Tricks. Both Frankincense and Lavender combine well with other essential oils, especially Cedarwood and Sandalwood. There are multiple research studies out there regarding the power of these essential oils. Check them out on: pubmed.gov & cochranelibrary.com There are also multiple published resources so you don’t have to wade through endless pages on the internet, many of which are unreliable. A couple of great STARTING resources include: D. Gary Young The World Leader in Essential Oils, by Mary Young , Young Living Essential Oils. And Essential Oils Desk Reference (EODR) by Life Science Publishing. There are more resources mentioned in the pdf: “Discover Frankincense”, which we will email all of you who registered for this Thursday Night Live. But you can find it on our website, familylifescaping.com Next Week, our Thursday Night Live will cover: What’s Inside Your Box? Whether you have yet to get started with essential oils, or you bought your kit several years back and still don’t know what to do with it, don’t worry, we’ve got you covered. We will discuss various tips and tricks of how to get the most out of items in the Premium Starter Kit. Every penny counts, and so does every drop of an essential oil, and essential oil infused products. So don’t forget to register. In the meantime you can check out our full Introduction to essential oils video on our familylifescaping website or U-tube labeled: Discover A Healthier Lifestyle with Essential Oils, or check out last week’s Thursday Night Live, which gave a quick breakdown covering the How, What, When Where, Who & Why of Essential oils. Video: What To Do With Lavender and Frankincense Click to register for Thursday Night Live Webinars Read the full article

#Cooking #diffuser #diffusing #education #essentialoils #Health #healthylifestyle

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gobigorgohome2016 · 7 years

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Sticking with my Resolutions: New Recipes

One of my New Year’s Resolutions this year was to try one new recipe per week. I LOVE to cook, but I also fall into a rut very easily where I’m making the same dishes over and over.

When I was going going through my house around New Year’s, I realized I have way too many cookbooks that are rarely touched. I thought this resolution would help me find new recipes, diversify my diet, and enable me to do something that I absolutely love while also helping me identify cookbooks that can go onto greener pastures. Does every cookbook deserve to be splattered with cooking oil with love?

I thought it would be fun to share with you some of the recipes I have tried in the past 6 weeks.

Recipe #1: Roasted Potato and Leek Soup from Ina Garten’s Barefoot Contessa Back to Basics

I chose this recipe after a long run on January 1st, and honestly I can’t think of anything better after a miserable, hung over, hilly run. Dave and I both love potato soup, but have had a few fails recently. I didn’t want to make anything difficult, so I thought this sounded perfect.

Ingredients:

-2 lbs Yukon gold potatoes -4 cups chopped leeks -1/4 cup good olive oil -Kosher salt and black pepper -3 cups baby arugula -1/2 cup dry white wine lemon juice and vinegar -6 - 7 cups chicken stock homemade vegetable stock -3/4 cup heavy cream -8 ounces creme fraiche sour cream -1/4 cup grated Parmesan cheese

-roasted brussels sprouts (not part of recipe, but I thought it sounded good).

Since I linked the recipe I will save space by not including it. Even though I made a few substitutions, this soup is probably my favorite new discovery of 2017. It was incredibly filling and there was enough leftover for lunch and a dinner appetizer the next day. I added crushed bacon for lunch, which was AMAZING.

One thing that initially bothered me was wondering whether I was going to go broke trying new recipes. Being the analytical person that I am, I determined the soup cost ~$7.92 (potatoes, leeks, arugula, olive oil, stock, and cream were organic). This wound up equaling less than $1 per bowl. Plus, I got to pretend I was on Chopped trying to use the leftover sour cream (cheesecake, guacamole), heavy cream (cheesecake, overnight oats), and leeks (substitute for onions).

not my photo. taken from recipe page.

Recipe #2: Pecan Butter Sea Salt Truffles from Run Fast. Eat Slow.

Confession: I don’t own Run Fast. Eat Slow. I do, on the other hand, have a Runner’s World subscription, which published a few recipes. I made these for a Mary Kay party I hosted the first week of January, and they went over SUPER well.

Ingredients:

-2 cups pecans -10 Deglet dates, pitted 1/2 tsp ground cinnamon

-2 TBSP coconut oil -3 TBSP maple syrup -3 TBSP unsweetened cocoa -1 tsp coarse sea salt

I was amazed how easy these were to make (directions in link). Literally took me about 15 minutes. I have a food processor and a Ninja, and I think in the future I would use the Ninja. Again, I was a little concerned about price, but I bought the pecans and dates (both organic) in bulk at Fresh Thyme, and the entire batch (18) cost ~$4.50 to prepare. Would most definitely make again.

Again, not my photo.

Recipe #3: Banana Chai Soft Serve from Chocolate Covered Katie Cookbook

My grad school roommate introduced me to Chocolate Covered Katie. I am not one to seek out healthy desserts, but I would often look to her recipes for inspiration when I was lacking ingredients in my refrigerator, since she is vegan and gluten free. The big difference, though, is that I never use artificial sugars, many of her recipes are heavily modified by me.

I was flipping through the cookbook when I came across this recipe:

I love chai, and I love bananas, so this seemed perfect. I used the Ninja, which worked perfectly for this. I have made it a couple times and just half the recipe for myself.

Recipe #4: Nonna’s Lemon Ricotta Biscuits from Food Network Favorites

This recipe is from Giada DeLaurentis. Dave and I had leftover ricotta in the fridge for a while, and I was looking for a way to use it up. This recipe was AMAZING.

Ingredients: -2 cups all-purpose flour 1 cup wheat flour, 1/2 cup spelt flour, 1/2 cup almond flour -1/2 tsp baking powder 1/4 tsp baking soda, 1/4 tsp cream of tartar -1/2 tsp salt -1 cup sugar -1/2 cup unsalted butter -1 TBSP freshly grated lemon zest lemon juice -1 cup ricotta cheese -1 large egg -1 TBSP lemon juice -1/2 tsp almond extract -1/3 cup sliced almonds

These turned out perfectly. I like to add spelt flour to my baking to diversify the ingredients. I have also been adding almond flour to muffins because I think it gives them a more crumbly texture. Everyone who tried these muffins loved them. Would definitely make again.

I can’t take pictures of food that you would want to look at. picture from the food network website, linked above.

Recipe #5: Chocolate Chia Power Pudding, from Chocolate Covered Katie Cookbook

I am always looking for ways to switch up my breakfast routine. I recently scored an amazing deal at Kroger on organic white chia seeds, 1 lb for $2, in the clearance aisle. I found this recipe:

For my pudding, I used almond milk, chia seeds, cocoa powder, and honey. I was out of chocolate chips (sad).

A couple things: cocoa powder is really hard to homogenize. I was left with tons of dry cocoa poofs that annoyed me. Also, honey was probably not the best choice of sweetener, as it was very difficult to mix. I didn’t love this, but would definitely be interested in trying to tweak it for my needs.

Recipe #6: Potato Kale Gratin

This recipe was chosen as an accompaniment for filet mignon I made on Valentine’s Day. (I googled “sides to go with filet mignon”). I chose this from a list of 17 sides because it contained ingredients that Dave liked (my side was sauteed portobella mushrooms from Julia Childs’ cookbook) and didn’t seem super time consuming.

Ingredients: -1.5 lbs red potatoes -1 bunch kale -1/4 cup olive oil -4 cloves garlic 1 tbsp paprika -3 tsp coarse salt -1 tsp pepper 1 tbsp parsley -1/3 cup bread crumbs -1/3 cup grated Parmesan cheese -1/4 cup whole 2% milk

The recipe (linked above) is fairly simple. Boil potatoes, blanch them, massage kale, and layer. It looked delicious. Sadly, I was not impressed. Instead of coming out crisp and brown, it came out somewhat sad and soggy. Also, all the seasoning is in the kale! The cheese does not hold the layers together, so unless you take a bite of kale with every bite of potato, you will be sad. If you take a bite of just kale, you will be over-salted...which is hard to do in this house. Probably won’t make again.

You don’t even want to see what mine looked like!

Out of 6 recipes I don’t think it’s bad that 1.5 were misses. I’m having a lot of fun with this experiment, and it’s helping me not only use up things in our fridge and freezer (ricotta cheese, bread crumbs made from a loaf of french bread we didn’t finish).

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instantdeerlover · 4 years

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Can a Cheese Plate Change Your Life added to Google Docs

Can a Cheese Plate Change Your Life

That Cheese Plate

For cheese plate-influencer Marissa Mullen, the answer is a definitive yes

A few years ago, I felt really fancy if I plopped a few bricks or wedges of fancy cheese on a board next to some crackers. Look, I went to the cheese shop, or at least the Trader Joe’s cheese aisle! I also put out a fig jam! But alas, such a display now looks like a child’s attempt at hosting with the rise of the maximalist cheese plate. You’ve probably seen them on Instagram — charcuterie boards overflowing with crumbled cheese, folded prosciutto, handfuls of almonds and berries and delicately positioned rosemary. The boards appear crafted with barest amount of order, exuding the aura of a farmhouse harvest, the bounty of the land piled and tumbling and ready to be casually snacked on.

Of course, these Instagram-friendly cornucopias are not actually how it looks when you — or even a professional — haphazardly threw a bunch of salami and goat cheese together. They are carefully crafted, and being able to pull it off has become a hosting flex, with a stable of popular influencers to prove it.

One of the most renowned is Marissa Mullen, who has dedicated herself to the art of the cheese plate. In the beginning, she used Tumblr and would post photos of plates she made for her friends. That turned into the Instagram @ThatCheesePlate, the catalyst for much the cheese plate envy in your feed. Then she made @CheeseByNumbers, which lays out step-by-step instructions on how to make these sorts of plates on your own. Then came That Cheese Class, her event series. And on May 5, 2020, she’ll publish That Cheese Plate Will Change Your Life, which will both feature recipes and guides for cheese plates, and argue that arranging one is a self-care tactic akin to flower arranging.

The rise of the an overflowing cheese plate as an aesthetic perhaps says something about these trying times. We crave beauty. We crave substance. We crave at least the appearance of homey authenticity. We want our friends to gather around the table and feel warm and welcomed. And more importantly, we want all that without having to cook.

We spoke to Mullen about the rise of the cheese plate, and why the #SalamiRiver is so satisfying. The interview has been edited for brevity and clarity.

Eater: When did it dawn on you that your career is being a cheese person?

Marissa Mullen: I know, cheese plate influencer, it’s so funny. For me, making a cheese plate was my way of just calming down after a stressful work week. I’d invite friends over, and sharing this creation because it’s almost artwork in a sense. My background is in photography. I love taking pictures of my food, and That Cheese Plate started in college as just taking pictures of my cheese plates and posting them.

The shift happened when I started the Instagram for Cheese by Numbers. When I first tried to pitch the book, I had about 30,000 followers on That Cheese Plate and I got rejected by every single publisher who saw it. Basically they all said I didn’t have enough marketing power. So I made Cheese by Numbers on Instagram, just to save the name. In November of last year, I got an email from the Rachel Ray Show. The first TV appearance with Rachel Ray led to my second TV appearance on Today, which led to Random House emailing me.

What makes Cheese by Numbers so appealing?

I call it “swipe to build.” Each frame in the Instagram swipe is a step in the process. People saw that and it really resonated because it takes something that’s so intimidating, like a cheese plate, and breaks it down and makes it really simple. I don’t know, it’s like chicken or the egg. I don’t know if I started the trend, or that people became interested in cheese plates this year, but I definitely saw an influx in the followers and momentum in only the past year, and I’ve had this since 2013.

Just from the outside, it really seems like random friends of mine are now posting fancy cheese plates when they have parties, and I’m like, “You never did this before!”

Yeah, it’s definitely a trend, which is awesome. It’s so fun. My favorite thing about cheese plates is that they just invoke this sense of excitement, because it does look so fancy, and everyone loves cheese, so it’s great.

If you look at some popular cookbooks right now like Alison Roman’s Nothing Fancy or Ottolenghi Simple, they’re all about simplicity with hosting. But making a cheese plate is a multi-step, involved process. Why is that something people are interested in, even though so many other trends are shying away from really complicated cooking and hosting?

I think with cheese plates, it’s more that they look very intimidating and a little bit more involved than they actually are. But when you break it down, there are ingredients that go on the plate that require shopping for, but you don’t really have to cook anything. The biggest thing that you do that’s complicated is cutting cheese, cutting vegetables, and folding meat.

But it looks complicated, which is why people gravitate towards it: You bring it to a party and it’s like, “Look at this beautiful spread I made!” It’s great because it’s something that you feel good about — you’re bringing this for people and you’re showing your own creativity.

For me it goes beyond cooking. It’s more a form of art in a sense. I do these cheese plate classes and it reminds me of the paint and sip classes. With my classes I basically have a cheese board. I go through the steps, show them how to make it, and then everyone makes their own cheese boards. And at the end of the class, not one cheese board is the same. You can flex your own creativity and put your own touch on it. I think that personality shines through and people love putting their own touches on it and showing that to their friends and bringing them to gatherings.

You have this clear aesthetic to your boards, which has become the aesthetic of cheeseboards in general. How do you feel about copycats of your work?

I’ve definitely noticed there’s a lot of similar photos out on the internet now, but I just try to stay in my own lane and keep doing what I’m doing. I think imitation is flattery, and although sometimes you can get wrapped up in looking at all these accounts and being like, well I did that first, it’s just a waste of energy. I know that I created my brand and everything that I put on the internet is my creativity. Someone can imitate a cheese plate that I make, but inventing these new ideas, I probably have a step ahead just because it is my initial creation, my initial idea.

For example, I’ve been doing these fun, more kitschy plates that are easy to replicate. I did a turkey for Thanksgiving and I just did one for Christmas called the charcuter-wreath. And I literally give step by step instructions how to make a cheese plate, so I’m not surprised that there are all these accounts popping up.

View this post on Instagram

SWIPE TO BUILD ➡️ That “Charcuter-Wreath” Plate as seen on @thatcheeseplate Let’s see you re-create this one for the holiday season! ⁣ ⁣ First, make your herb wreath out of rosemary, sage and thyme. ⁣ ⁣ KEY⁣ 1 - CHEESE: Goat Brie and Truffle Italian Cheese⁣ 2 - MEAT: Salami and Prosciutto ⁣ 3 - PRODUCE: Cranberries and Pomegranate Seeds⁣ 4 - CRUNCH: Dark Chocolate Covered Star Cookies ⁣ 5 - DIP: Honey on the side would be a great pairing for this board ⁣ 6 - GARNISH: Eucalyptus (around the plate) ⁣ ⁣ #Charcuterwreath #CheeseByNumbers #SwipeToBuild

A post shared by CHEESE BY NUMBERS (@cheesebynumbers) on Dec 3, 2019 at 9:02am PST

Given that you’re putting all these instructions on Instagram, how do you write a book that gives your followers something different?

The book is going to be 50 cheese plates that I haven’t posted on Instagram, for all different occasions. And then there’s recipes throughout the book. There’s a really good baked brie recipe. There’s a recipe for pimento dip. There’s a section about how to build a grazing table. It’s almost like I want it to be your companion at the grocery store. When you open up to a plate, it shows you a shopping list of what you need to buy with a picture of the cheese plate. And then the next page is an illustrated map of the cheese plate. I think it’s nice to see it laid out in this way, because on Instagram you have to swipe through. It’s hard to copy and paste captions to put it on a grocery list. It’s a little bit more complicated to go to a grocery store with Instagram, using that as your guide. But with this, it’s pretty much that you open it up and everything you need is right there.

So you started on Tumblr, and you’re on Instagram. And I saw you also have TikTok. What differences have you found between these platforms? Do your followers want different things?

Definitely. TikTok is this world that I am trying to learn. It is so intimidating just because there are so many amazing creators on there who have nailed the app. I feel like I totally understand every part of Instagram, but TikTok is just this whole frontier that I’m learning. I’ve deleted some TikToks because I posted something thinking it would do really well and then not one person sees it or likes it. I made a TikTok because there’s this one girl, @magsmeals, who makes cheese plates and tagged me in a bunch of her creations. I learned that she is TikTok-famous for charcuterie boards. I looked at her account, she has 100,000 followers. There are all these people on TikTok who love cheese plates, so I was like, “Oh my gosh, there’s this whole other community that I don’t even know about.” It’s a really popular app right now amongst the teens and college kids. I think college is a big market for cheese plates.

On Twitter, I trademarked the term Salami River, which refers to a meat flowing down the center of the plate on your cheeseboard. I’ve done funny tweets where it’s like, cry me a salami river, and then you copy that, put it on Instagram, and it blows up as a meme.

Have you seen any of the cheese plate parodies on TikTok?

No, I haven’t. Are they funny?

Yeah, it’s people being like, “Oh yeah, look at me, I’m going to make this beautiful, fancy cheese plate,” but it’s string cheese and gummy vitamins.

Oh my God, that’s hilarious.

At this point, how much cheese do you eat?

I honestly don’t eat a crazy amount. Pretty much every weekend, or every other weekend, I invite my friends over and make cheese plates for them with all of the cheese that I have from the week. So, I give it out to people. There’s been times where companies would send me cheese for a sponsored post and think that I work in industrial-sized kitchen, but I work out of my apartment, so I can’t have pounds of cheese. When that happens, there’s actually a really great church in Brooklyn that accepts all-size food donations. I definitely try all the cheeses on my plate, but I save going all in on it for special occasions.

via Eater - All https://www.eater.com/2020/2/21/21030000/that-cheese-plate-will-change-your-life-marissa-mullen-author-interview

Created February 21, 2020 at 11:26PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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haveclotheswilltravel · 4 years

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Moscow has many wonderful and unique dining options. And fortunately, many of the best restaurants in Moscow are not too far from the Kremlin, Bolshoi Theatre or St. Basil’s Cathedral.

All of the restaurants on this list will also be able to accommodate an English-speaker. While the English spoken may not be perfect – the staff will be willing to help and most of the restaurants will even be able to provide an English menu if you ask.

This list will have a little bit of everything… from breakfast and brunch to fine dining and Russian fast food! I’m going to start out this list with my absolute favorite restaurants in Moscow, and then work my way down. Enjoy!

Click here to see all of my travel tips for visiting Russia.

*If you have eaten at any of these restaurants recently (within the past few weeks) and something has changed – please feel free to reach out in the comments section. I want to keep this list as up-to-date and accurate as possible!

20 of the Best Restaurants in Moscow, Russia Written by a Local

1.) Mari Vanna ($$ | Traditional Russian Food | Casual)

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A post shared by Мари Vanna (@marivanna_moscow) on Jan 20, 2020 at 12:00am PST

Mari Vanna is a restaurant that is cozy and relaxed and modeled after an old Russian home. (They even have the cutest cat named Benjamin who will come out to say hello to the guests! He’s pictured above.) The staff is always friendly and helpful too. It’s worth getting a reservation here, as the wait can sometimes be up to an hour for a table.

I recommend getting the Borsch, Beef Stroganoff and their pelmeni (dumplings).

Click here for the Mari Vanna website.

2.) Винотека Grape – ($$-$$$ | European | Dressy Casual)

I may be a bit biased on this one, as I used to live directly above this restaurant and loved how close to home it was, haha. But they really do have some of the best food in Moscow, and the service and atmosphere here are phenomenal. They also have an incredible wine selection.

From the outside, this restaurant looks tiny and cramped, but all of the dining is downstairs in an upscale wine cellar. In the summer it’s also nice because they set up a little outdoor patio area (pictured above). It’s a really lovely spot for a date night or a special night out. We especially like dining here before going to a show at the Bolshoi, as the restaurant is upscale, and they are generally not overbooked and can accommodate to make sure we leave on time for our show.

I never once had anything here that I didn’t like, but my favorites are the veel cheeks, duck breast and tuna. I also love their pumpkin soup and Thai shrimp soup. Their appetizer of stewed pear in wine with gorgonzola cheese and buckwheat popcorn is out-of-this-world delicious! And save room for dessert – all of their options are amazing!

Click here for the Винотека Grape website.

3.) CHOICE ($$ | European, Healthy, Vegan Options | Casual)

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A post shared by CHOICE // Healthy Social Club (@choice.restaurant) on Sep 20, 2019 at 2:06am PDT

And right next door to Grape is this wonderful restaurant – CHOICE! It took months of living above this restaurant before I convinced my husband to try it with me. We always thought it was “expensive” and only served vegan food. That was not the case at all! The food is incredibly affordable – on average a dish is 500 – 900 rubles (about $8 – $15 USD).

They have many healthy and delicious options (and yes they do have vegetarian and vegan dishes, but there is meat available too). It’s a great spot for lunch or dinner and has a very hip yet relaxed vibe. It’s an interesting restaurant! The waitstaff here is some of the best we’ve had in Moscow too. They are really attentive and friendly.

Again, I think we’ve had everything on the menu and loved it. However, our favorites are the salmon sliders, assorted “snack tray,” bruschetta and every single salad on the menu! They also make fantastic lemonades.

Click here for the Choice website.

4.) Lucky Izakaya Bar ($$-$$$ | Asian Fusion | Casual – Trendy)

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While an Izakaya is a casual Japanese drinking house, that is not what you’ll find at “Lucky Izakaya Bar” in Moscow. This is an upscale dining experience that serves phenomenal fusion food in a wonderful atmosphere. (Not that they don’t have a wonderful wine and drink selection, though!) The window tables provide some great people watching as well…

This is one of my favorite restaurants in Moscow by far. Just be sure to make a reservation if you go on the weekend – as they are usually jampacked!

I especially love their roast avocado, prawn mandu dumplings, Chargrilled beef sirloin with Japanese mustard and green tea mochi.

Click here for the Lucky Izakaya Bar website.

5.) Zotman Pizza Pie ($-$$ | Pizza! | Casual)

This is hands down the best pizza I’ve had while in Moscow. Heck, this is some of the best pizza I’ve had anywhere – period! I especially love coming here in the winter as the atmosphere is so cozy, and you can sit near the wood fire pizza ovens for extra warmth. If you’re visiting in summer or on a weekend, I do advise calling ahead for a table as this place is always busy.

Their best pizza is their “pumpkin, chorizo and truffle honey pizza”. This is a seasonal pizza, though, and is not always available (usually late summer through fall it’s there). If they don’t have it – our other favorite pizzas are their chicken, broccoli and cream cheese pizza and also the lamb kebab with cumin and onion pizza. They also have fantastic homemade lemonades!

Click here for the Zotman Pizza Pie website.

6.) Buba by Sumosan ($$-$$$ | Sushi | Casual)

Out of all the restaurants on this list, I’m pretty sure we’ve eaten at Buba’s the most. They are consistently amazing, and we’ve never had to wait for a table here. They also have the best sushi in Moscow by far, and the waitstaff is always very friendly.

While the sushi is great – I love their king crab with salmon and tuna salsa roll especially – I really recommend trying the wasabi shrimp. It’s an appetizer size, but it is SO good. Be sure to save room for mochi too!

Click here for the Buba website.

7.) Masters & Margaritas ($$-$$$ | European | Casual)

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A post shared by Masters&Margaritas (@mastersmargaritas) on Jan 17, 2020 at 1:38am PST

We stopped here numerous times for drinks before we finally tried their food – and we were really missing out! The food is just as tasty as the cocktails. I really love coming to Masters & Margaritas for their inventive margaritas, though. The atmosphere here is also one of my favorites in Moscow. It’s very cozy and “hipster”… which I mean that in the best possible way. The decor is unique…and so are the beverages and food!

They also have AMAZING wasabi shrimp as an appetizer, and I enjoy their shrimp risotto. Obviously, try a margarita here, too! I like their mango margarita and blood orange, but their seasonal ones are especially fun – from pumpkin margaritas to hibiscus and more!

Click here for the Masters & Margaritas website.

8.) Beluga ($$$$ | Russian | Dressy)

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Beluga has arguably some of the best views in Moscow. It’s directly across the road from the Kremlin – so you’ll have a view of that and St. Basil’s Cathedral while you dine! The waitstaff here is beyond amazing too. They are so kind. We didn’t know a darn thing about caviar the first time we came here, and they didn’t make us feel like idiots…but instead educated us about the different kinds of caviar, what to eat it with and made some great recommendations for entrees and drinks as well! It was such a fantastic experience.

*Note: there is a Beluga Caviar Bar inside the GUM mall. That is different than this restaurant! I honestly haven’t tried that place yet and can’t attest to it.

Definitely come here to do a caviar tasting! We also enjoyed the scallop pasta and tenderloin. They also have some of the best Kvass (a fermented beverage) that we’ve had in Moscow.

Click here for the Beluga website.

9.) Turandot ($$$$ | Contemporary | Dressy)

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I’m putting Turandot on this list because it is easily the most extravagant restaurant I’ve ever dined in. The baroque decor inside this restaurant is beyond gorgeous, and it’s quite the experience to dine in such a lavish setting! We reserved coming here only on a couple of special occasions, as it is on the pricey end of the spectrum. But if you only have a set amount of time in Moscow – why not go all out?!

Things to note, though, while this restaurant is impressive… the interior is better than the food. The food is good, don’t get me wrong, but not as good as one would think with this extravagant of a setting. And the service here is some of the worst I’ve experienced in Moscow. The waitstaff is not attentive or friendly or helpful at all… Going into this restaurant though, with the expectation that the waitstaff won’t be amazing, helped us to enjoy it more the last time we were there.

I recommend doing their special “set menu” options. These are dishes predetermined by the chef, and I do feel you get the best “bang for your buck” doing this option. We did the “modern” set last time with a wine pairing and really enjoyed it.

Click here for the Turandot website.

10.) Severyane ($$-$$$ | European | Casual)

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I love Severyane in the summer because they’ll open the large window in the front of the restaurant and allow some seating outside. It’s a great atmosphere that is a little loud yet cozy. (And there is some great people-watching here!) The food is great, but what really sets this restaurant apart is its ambiance.

Anything off the grill is fantastic. Be aware that the portion sizes will be smaller and many times this restaurant is “cash only.”

Click here for the Severyane website.

11.) LavkaLavka ($$-$$$ | Contemporary Russian, Farm-to-Table | Casual)

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LavkaLavka is great in the summer as well – as they have plenty of comfortable outdoor seating. They serve their food with the freshest of ingredients, and the staff here are all phenomenal! This was actually one of the first restaurants my husband and I ever dined at while in Moscow. Our realtor had recommended it to us and it set the bar VERY high for future restaurant endeavors.

I like the halibut here, but it’s one of the only restaurants that I’ve ever seen serve things like “deer heart with mashed celery, rosemary crumble & cowberry sorbet.” My husband loves venison and trying weird food, so he had to try the deer heart. He said it was one of the most interesting dishes he’s ever tasted. (Not sure if he feels the need to get it again – but he’s glad he tried it!)

Click here for the LavkaLavka website.

12.) Simple Things ($$ | European, Wine Bar | Casual)

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Simple Things is just as the name describes – it’s a nice, simple restaurant with a simple and fresh menu. I come here specifically for their rabbit. The portions are smaller, so you may also want an appetizer or dessert to fill you up!

Note: this restaurant is the nicest to dine at in the summer with its outdoor seating. The indoor setup is a little odd, and if you are not seated in the room with the bar the atmosphere is pretty awful.

Again, I really like their rabbit and their selection of wine is fantastic and reasonably priced.

Click here for the Simple Things website.

13.) Varenichnaya №1 ($$ | Russian | Casual)

So, this is actually a chain of restaurants in Russia that are decorated to look like an old Soviet home. They are scattered all over the city. However, I recommend this being the first restaurant you try when you get to Moscow! This is because it will be the easiest to navigate – the menu literally has photos. And it does have really good Russian food! Our Russian friends have all brought us here at one point or another. Our friends very much enjoy their “Russian salads.” I really am not a fan of “Russian salads” – the photo above of the cake looking dish is actually a “salad.” I much prefer the different pelmeni and vareniki. But, hey, when in Russia…

Try a little bit of everything here! And the Varenichnaya №1 by the Metropol Hotel has a fantastic view of the Bolshoi and some really nice outdoor seating.

Click here for the Tripadvisor page. (No website at the moment for this place, I guess!)

14.) Friends Forever Cafe / Breakfast Cafe / Conversation ($-$$ | American, Breakfast/Brunch | Casual)

Likewise, Friends Forever Cafe, Breakfast Cafe and Conversation are all chain restaurants in Moscow. However, they have some really great breakfast and brunch food! My mouth is watering just thinking about their waffles and eggs! Each of these places will have a slightly different menu.

The photo above is of the raspberry pancakes at Friends Forever Cafe on Malaya Nikitskaya. That’s enough for 2 people, haha! They’re so good!

Click here for their website.

15.) Expedition ($$$$ | Russian/Siberian | Casual)

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A post shared by РЕСТОРАН “ЭКСПЕДИЦИЯ” 🚁 (@expedition_restaurant) on Jan 20, 2020 at 9:03am PST

This restaurant is a bit touristy – but it’s quite the experience! They have a replica helicopter in the dining area and the theme of the restaurant is centered around expeditions in Siberia. They also will have live music playing at times. You can sample a ton of crazy meat from Siberia. They even have a meat sampler platter that includes Reindeer tongue and heart, grouse, moose, etc.

Interestingly enough… this place also has a private Siberian banya service. I never did get a chance to try it – as it was usually booked up for any weekend we were looking to go. (They by far have the most expensive banya prices I’ve seen in Moscow, but I was curious if their banya lived up to all the hype! One day!)

Note: This place takes the cake for the most expensive dinner bill we’ve had while in Moscow too. It’s a pricey place!

I much prefer the fish they serve to all the other crazy wildlife you can eat here. However, it is an experience to try wild game meat from Siberia.

Click here for the Expedition website.

16.) Cafe Pushkin ($$$ | Russian + International | Dressy)

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Cafe Pushkin is an antique-filled dining room of a nobleman’s house, with formal service & a typical Russian menu. It’s a fun experience with some of the best service I have experienced in Moscow! (It’s seriously worth it to come here just for the decor and the service.) I do advise making a reservation a day or two in advance, as it can get very busy (at least on weekends).

I really loved the food the first couple times we dined here with friends (the stroganoff was especially tasty). However, we were there a few months ago, and it really was not that great as far as food quality. Which was disappointing, as it is generally one of the most recommended restaurants in Moscow. I’ve been hesitant to take any friends back here! I do hope it is changing, though…I will still keep this restaurant on this list, though, as it is a Moscow legend and I believe they may have just been going through a rough patch the last time we dined here.

Click here for the Cafe Pushkin website.

17.) Strelka ($$-$$$ | Bar food | Casual)

Strelka has a nice selection of appetizers and salads… plus, they make some fabulous cocktails. The real reason you come to Bar Strelka, though, is for the view of the Cathedral of Christ the Saviour. It’s amazing! And during the summer, the outdoor seating is fantastic and even has misting fans for those hot summer days! (But it can be ridiculously crowded.) All of the profits made at Bar Strelka also support the Strelka Institute (the university that the bar is located on).

Come here for appetizers and drinks and to enjoy the view. I don’t especially love the food, here, though.

Click here for the Strelka website.

18.) Borrachitos Bar ($ | Mexican | Casual)

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A post shared by Borrachitos (@borrachitosbar) on Jun 22, 2018 at 4:15am PDT

Borrachitos has the most authentic Mexican food in Moscow. And I’m talking real Mexican food… not Tex-Mex. They also have an extensive craft beer selection on tap. Don’t let its simple decor and hidden location put you off – the food and the service here are fantastic!

Come here for their tacos and get the pulled pork. It’s so tasty! (Expect it to get a bit messy, though, as they use corn tortillas.)

Click here for the Borrachitos Facebook page.

19.) White Rabbit ($$$$ | Contemporary | Dressy)

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A post shared by White Rabbit Restaurant & Bar (@whiterabbitmoscow) on Jul 13, 2019 at 2:01am PDT

So, I’m a bit embarrassed to say… but I have yet to actually eat at this restaurant. However, the White Rabbit is one that continues to be recommended to me. And it also has some of the best views of the city. The reason I have yet to make it here is that every time we think about going… we call to make a reservation and they’re booked! So, if the White Rabbit is on your list of restaurants to eat at while in Moscow, I would recommend making a reservation at least 2 weeks in advance!

Click here for the White Rabbit website.

20.) Grand Cafe Dr. Zhivago ($$-$$$ | Russian | Dressy)

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A post shared by Гранд Кафе Dr.Живаго (@grandcafezhivago) on Jan 7, 2020 at 5:07am PST

Dr. Zhivago is another restaurant where you’ll want to make your reservation at least 2 weeks in advance! It’s a very popular spot. While it has some of the best food in the city… it also has a relatively affordable menu. (It’s also located just below Beluga, so it’s right across the road from the Kremlin!)

The reason I don’t have this restaurant higher on the list is we were so turned off initially by the service here. We came for my birthday, and it was ridiculous how rude the waitstaff was… we had also made a reservation several weeks in advance, and were set at a table that was very small and literally in the main walkway of the restaurant (so, every time someone walked by, we were bumped… and having a conversation was impossible). Needless to say, it took my husband throwing a little hissy fit for us to get a normal table…and a new waitress. The new waitress was phenomenal, as was the food…but the first impression of this place did leave a bit of a bad taste. Therefore, I’ve been a bit hesitant to give this restaurant a glowing review.

Click here for the Dr. Zhivago website.

What are some of your favorite restaurants in Moscow? Let me know in the comments!

Click here to see all of my travel tips for visiting Russia.

If you liked it – Pin it!

20 of the Best Restaurants in Moscow, Russia by a Local Moscow has many wonderful and unique dining options. And fortunately, many of the best restaurants in Moscow are not too far from the Kremlin, Bolshoi Theatre or St.

#best restaurants #dining #Moscow #Moscow restaurants #restaurant recommendations

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nicosroom · 5 years

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Nico’s Guide to Meal Prep

Meal prep has been one of my biggest saviors in graduate school, helping me stay well-fed and on budget. People frequently ask me for meal prep advice (mostly new grad students, who heard from someone else in the department that I am the one to ask; like, one person on tumblr; sometimes my acquaintances on Instagram). And so, here is my first ever guide to meal prep:

First, there are some major guidelines:

1. Schedule your cooking/prep time: we don’t have time, we make time. I clear parts of my schedule that are for cooking and meal prep and I do what I can not to schedule other things in these slots. Make it part of your routine and treat it as sacred. For me, it’s Sundays (to get ready for the week) and Tuesdays (when my roommate has a long day and I know the kitchen will be free). My busiest days are Monday and Wednesday, so this schedule tends to work out so that when I come home at 6pm, I can just pop some leftovers into the microwave. I’m away from home a lot on the weekends, so this is when I end up eating out most. If I do stay home (cause sometimes you just need this, ya know), I like to plan at least one elaborate meal or baking venture. Relatedly, you also want to schedule your planning time (when you look up recipes if needed, survey what you have at home, make a grocery list, shop). I do most of this Sundays as well).

2. Look at your week and determine when you need to eat a homemade meal, then decide what you want to eat. On a normal week, I need to cover 15 meals: breakfast at home M-F; packed lunch MW; lunch at home TThF; and dinners at home Sun-Th. I try to shop once a week and no more, so I hate when I don’t plan enough. Just as bad, though, is having too much and potentially having to throw it out - like when avocados hit 2 for $1 and I buy 8 of them, but only eat four during the week. Within reason, I plan as precisely as I can. It’s pretty common that I’ll eat a banana with breakfast, but if I only do five at home each week, there is no use in getting eight bananas. Once you decide what to eat make a grocery list. We already know sticking to a shopping list is a good budgeting habit, but its an even better meal prepping habit.

3. It’s okay to eat the same thing everyday and it’s easier to do if you like them. When I eat lunch at home, its almost always truffle salted avocado egg salad on toast with potato chips. When I pack lunch, it’s PB&J with potato chips and an apple. One of the biggest benefits of meal prepping is the way it reduces the number of decisions you need to make in a day (read about decision fatigue here). Deciding what to eat is half the battle, and then you might have to make it? No wonder we break down and order take out instead. Minimizing the decision making over the course of the week adds up to a lot of cognitive free time. There was just a story about this in The Atlantic.

4. Keep it simple, feel no shame. The meal preppers on Instagram are #theworst because their beautiful, perfect foods and elaborately portioned meals are not only saving them all kinds of time, but they are healthy, fresh, from scratch. #STOP. Don’t let anyone shame you about your meal prepping and approach it from whatever level you are at. There are weeks that I decide I’m eating Honey Nut Cheerios with banana slices for all five breakfasts and this is fine. Commit to whatever works for you because it is far more important to eat breakfast than it is to eat mini quiche with sausage link and pancake, plated in a conveniently subdivided tupperware. If a big batch of quinoa, store-bought BBQ sauce covered chicken breasts, and frozen broccoli steamed in the microwave is your level, own it. You can always scale up, but please don’t “go big” the first time you prep, get overwhelmed, and never prep again.

Now, to the foods part:

Do whatever works for you, but here are some of my go-to meal prep foods and strategies. You might find they work for you too; and if they don’t, perhaps they provide some inspiration at least.

The staples:

Eggs

Batch cooked grains (quinoa, rice, oatmeal)

Avocados

Beans and lentils

Bananas

Apples

Once a Tinderfella asked me what I enjoyed cooking most. I racked my brain for recipes and scrolled my IG feed for an answer. After 20 minutes, I wrote back “eggs.” He didn’t believe me. Seriously, think of all the things you can do with eggs: over easy, hard boiled, soft boiled, scrambled, quiche, meringue, omelet, frittata––you catch my drift. Anyway, I always have boiled eggs in the fridge (for my avo egg salads & for emergency snacks); some weeks I make a quiche and divvy it up over the week (it’s great for breakfast OR for dinner); many mornings, I make an egg over easy to put on top of toast or savory oatmeal.

Batch cooking grains gives you a foundation to work with. Say I’m making a curry that I’ll serve over rice. I’m likely to cook more rice than I need for that and also make garlic fried rice or maybe arroz caldo (ginger-rice soup, like congee) to eat with eggs for breakfast all week too. Or, maybe I’ll decide I want quinoa based grain bowls for dinners that week: maybe you can plan two different types so you have variety, but your foundation is already done. Oatmeal for breakfast is another thing I like to batch cook. I’m a savory oatmeal person, so I do garlic, scallions in butter, boil the oats in chicken broth, and usually add cheese and breakfast meat. I’ll make enough for the week and then cook an egg each morning to top it off.

For health and money reasons (read my money snapshot!), I don’t eat a lot of meat in my home cooking. Beans and lentils are very easy on the wallet and have a very high impact nutritionally. Because its more cost effective, better for the environment, and easier on storage space, I use dry beans and have a tiny crockpot to cook them in, but I also keep a couple cans in the pantry at all times for days when I just don’t have the time to wait.

Apples and bananas are pretty self explanatory - self-contained, portable fruits. I like bananas in my cereals or slathered in peanut butter as part of a balanced breakfast and I like apples for when I pack lunch. What I also like about these is their versatility if I neglect them. I can throw bananas into the freezer for smoothies and I can make applesauce if I ignore them too long.

Avocados are essential to my near-daily dose of truffle salted avocado egg salad, so they’re always on my grocery list, all sneering about their cost aside. We have to invest in ourselves first, and so I’m all for foods I like that also make me feel good. That said, I draw the line at about $1.25 per avo. Luckily, they’re nearly always 99 cents, and occasionally go on sale for less. I typically only eat half at a time, so 2-3 avos a week really isn’t too taxing on the grocery budget, and I have nearly perfected the ripening process, so not a penny goes to waste.

Some favorite recipe sources:

Damn Delicious

Love & Lemons

The Simple Veganista

Budget Bytes

Good and Cheap

Eating Well (I get the magazine)

Favorite Entry-level Recipes:

Crockpot meal: coconut curry lentils

One pot dish: marinated feta risotto (I usually use quinoa)

spinach and feta quiche (I don’t do crusts. Who has the time?)

Made entirely of pantry items: chickpea tomato soup

Cauliflower grits & bbq (rotisserie) chicken (and, girl, I use frozen cauliflower)

Spinach, feta, blueberry quinoa salad (kale tastes like dirt. I can’t even)

Cuban black beans and rice

Tomato eggs (the single greatest recipe I ever learned)

#meal prep #grad school #time management #eating #health #finance #personal finance #money #cooking #home cooking #nicoskitchen

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gigglingbean · 5 years

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Wow, it’s been almost 6 months since I’ve been on this site and typing furiously away on my MacBook. I can’t believe I’ve just been posting one post a month from January to July – Explodingbelly is such a letdown. I even tried refreshing the site because I thought the posts weren’t updated.

In the past couple of months, I’ve been to so many places and ate so much, I think I have a lot of content to generate, provided if I stopped procrastinating and drowning myself with work.

The reason why Wine & Chef comes up to be the first post after such a long hiatus on Explodingbelly, is obviously because I think the place is worth recommending lah. Affordable menu, wines and a good ambience to boot, it’s been a damn long while since we’ve came across a place that checks off all the boxes on the list.

The Place [Nearest MRT: Outram Park]

As I sauntered down the stretch of the very happening Keong Saik Road where Wine & Chef was located, I simply can’t phantom why each and every restaurant there is bustling with throngs of crowds even with the sky high prices of the menu. Sorry, I guess I’m just a peasant.

As you step into the restaurant, one would be greeted with a large collection of wine bottles on the side, a chalk board of their best sellers and a dimmed “atas” ambience with expats filling the front of the restaurant with everyone having a glass of wine on their tables. If you’re like me, you’d go something like HUH YOU SURE HERE THE FOOD AFFORDABLE MEH?

We took the table right at the end of the restaurant where we had some good privacy but the semi-open kitchen was quite a bane, cause we could smell everything that was being prepared and WE WERE STARVING.

The Menu

Before I go into what their menu entails, I need to rave over how affordable their drinks are – can you believe their house pour wines start from just $7++ a glass and a full pint beer at $9++? Apparently they get their wines directly from wineries which allows them to keep their cost low, and hence keeping it affordable for their diners!

They serve up a decent mod-sin (Modern Singaporean) menu, incorporating Asian twists into their Italian cuisine, which I 10/10 approve because this keeps their menu fresh and certainly stands out from what the rest had to offer. You could expect dishes such as Har Cheong Gai glazed with honey and soy (Chicken Little – $10++) and Bak Chor Mee Linguine.

As great as being different is, I also am wary about fusion dishes usually as some tend to try a little bit too hard ah. Well, let’s see how they fared.

The Food

Anything with mushrooms on the menu is a MUST ORDER when you dine with me. So very naturally, we went for the Mushroom Trio ($10++) for a start.

3 types of mushrooms in this one (DUH) – white button mushrooms, oyster mushroom and shiitake. OK la, mai hiam buay pai (translated as, umm.. don’t nitpick, is not bad) HAHA! This had the buttery fragrance they’ve used to sauté the mushrooms and it complemented perfectly with the “mushroom juice”. I don’t know about you but I usually tend to dislike the fact that restaurants use shiitake as part of their mushroom dishes as shiitake tends to have a stronger/distinct flavour profile and lingering aftertaste as compared to the other kind of mushrooms, which overpowers the combination. BUT all in all, I’m just really nitpicking – this was pretty decent.

We went for their pastas because Explodingbelly loves pastas and hey, they pride themselves in Italian food, so pastas must be very good right?

1) Scallops Capellini ($28++)

Ah, the classic combination of scallops, capellini and truffle dressing, let’s see how well they fare and stand out from their competitors. Probably the most instagrammed dish over here, but was it worth the hype?

My eyes lit up as I took the first morsel of this dish – BAM! There were just so many things going on in my mouth. The flavours slowly unveiled itself starting with the aroma of truffle diffusing across my palate (wa very long never use the word diffuse, since my secondary school Chemistry days), and then I was hit by the umaminess of the soy dressing, followed by the crunch of the sesame seeds, burst of the tobiko, the al dente linguine, and finished off with my teeth meeting the smooth, light chewy texture of the scallop, releasing that tinge of sweetness to finish off the entire mouthful – that hallmark sweetness of fresh scallops.

Does my description even make sense? I’m trying very hard to let you guys imagine how good that mouthful was. I just kept nodding my head and said wa good good good right after that. Haha! The only gripe? CAN GIVE ME BIGGER PORTION NOT?

2) “Bak Chor Mee” Minced Meat Linguine ($24++)

I keep saying I love fusion food, if I don’t order this, I’ll be quite the joke right? But honestly, I had MASSIVE doubts about ordering this dish initially. What I envisioned would be a pasta dish that tasted flat, with the only saving grace of it qualifying as a BAK CHOR MEE, was the bakchor and wanton. But for the better good and for the love for you guys reading this, I STILL ORDERED IT.

That very familiar aroma of BCM struck me as it was set right in front of us – oh my! It’s my very favourite vinegary smell of what I reckon as a good bowl of BCM. I couldn’t wait to dig in already. After snapping just 3 different angles of this dish (LIES), I took a huge mouthful of this pasta.

SHIOK. It was what you’d define a successful fusion pairing with it preserving the elements of the BCM, yet with elevated ingredients and preparation to make me want to part with my $24++ for a plate (uh bowl?) of bcm. It retained the vinegary taste of our usual bowl of bcm goodness with a hint of spice in the back of your throat with the sliced chili and spicy minced chicken. I appreciated how the minced pork and chicken were in slightly bigger chunks for a greater bite and also make me feel like my money is worth la.

The truffle infused wanton was what I was pretty much excited about when I ordered this dish, turned out to be the only thing that was lacking in this plate. It was a tad too oily, 0 taste of truffle, and was a little odd. I think put the Pontian fried wanton would be better ah. Haha!

I WOULD come back for this dish again even though it doesn’t look as aesthetically pleasing as the capellini.

We were left very, very satisfied after a 100% hit rate from the earlier dishes, and that tempted us to look through the dessert menu to finish off this meal on a mind-blowing note.

Just as mushrooms are synonymous with Explodingbelly, if you’ve followed me long enough, I’m also the self-proclaim master of SALTED EGG YOLK. Hello, who got the dedication to write and research for idk how many dishes of salted egg yolk dishes and eat most of them? AM I THE MASTER? You better say yes.

Anyway I digressed. For desserts, we got us a Salted Egg Cheesecake ($12++)

For those who are shaking your heads, thinking that I better not complain because I asked for it when I placed an order for such an unorthodox and try hard combination, let me make several disclaimers that led to this choice:

COCONUT GELATO leh

This honestly sounded like fun to me – Salted egg, cheese cake, graham cracker and coconut gelato, YUM

Their BCM linguine was a win.

I’m the master of salted egg yolk, hello?

I excitedly took a scoop of a little of everything and well… let’s put it this way, not every can go well with salted egg. This was slightly shy of revolting. Okay, I thought the salted egg would have been the “dessert kind” of salted egg, you know? Like those in your salted egg ice cream – lighter, sweeter, and yet still has that slight saltiness and hint of spice. This was just the FULL ON Tze char salted egg crab kind of salted egg sauce on CHEESECAKE and COCONUT gelato. Oh gosh.

The coconut gelato was way too sweet and lacked flavour. It was more of a vanilla gelato with a hint of coconut kinda combination. This was bad. This was FUSION GONE WRONG. Sigh, this was me being naive as well.

Closing Remarks

Well, even though the dessert did not quite end off the entire meal on a good note. We were still pretty impressed by the dishes served by Wine and Chef. You could tell how impressed I am when I’m even motivated to write about them on my already dead blogging brain and dead blog.

I’d say if you’re looking for a fresh date idea, or simply a slightly cheaper alternative for some good food and affordable drinks for a hang out evening, Wine and Chef is a darn solid recommendation.

You can find them at:

7 Keong Saik Road Singapore 089115 (Nearest MRT: Outram Park, also can walk from Tanjong Pagar MRT if you want to lose weight)

Opening Hours:

Closed on Sundays Monday to Saturday – 12pm to 11pm

Wine & Chef – Great Ambience, Affordable Wines, Food & an Amazing Date Night Idea Wow, it's been almost 6 months since I've been on this site and typing furiously away on my MacBook.

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tellemaywhy · 5 years

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In Love with Lub D Hostel Makati🛌

As a broke millennial, whenever I'm traveling with friends, I'd want to save as much money as I can. Often times, this is apparent in where I'd sleep for the night. But also, I want to experience quality accommodations. I don't want to save a lot of money if that meant sleeping somewhere I'm not comfortable in. Basically, I want that perfect balance of price and the output I'm getting!

And boy did I find the cutest hostel in Makati that's super worth your money! Whether you're traveling from the province or other country and are in need of a place to crash in the metro, or are just in need of a quick staycation, Lub D Makati is the place to be! Continue reading to see the amazing (and super sulit) room I stayed in and the gorg amenities they have!

So my stay started off with me checking in at their lobby with their supper accommodating staff! Lub D is the biggest hostel here in the Philippines and is awarded as the best hostel also by travel websites like Tripadvisor!

And then going to my room for a quick nap. TBH I wasn't expecting anything going to this hostel, cuz I didn't search for any pics prior to the stay. I wanted to be surprised! 😜 HAHA When I opened the door to my Junior Room, the biggest kind of room they have in the hostel, I was delightfully surprised with how cute and spacious the space was! The bed was a queen sized bed that allowed so much room for me to roll over in my sleep! Lol!

Super loved these throw pillows!! I would buy them and put it on my couch 😍

And the restroom is so sleek with its white tile "bricks". Plus, they have these signs that asked the guests to save water and energy by reusing our towels a few times (but it was only a suggestion, you can still opt to have your towels changed everyday) and notes to close the taps of the lavatory and shower head whenever they are not in use. So, plus points for trying to save the environment Lub D!

The lavatory area is located outside of the restroom, but the bedroom is still made private by the curtain separator dividing the room.

The room also has TV and lots of channels you can choose from for entertainment. Ohh, before I go further into detail about their amenities, "Lub D" by the way means "Sleep Well" or "Good Sleep" in Thai. So, just by its name, you're reassured to have a great night of sleep here.

I had an early dinner at Lub D's rooftop restobar, Essential Goodness. I did a separate review of them before, you can check it out HERE. This time, it was my first time to see it at night. It's still as swanky as it is at night. The yellow glow of the lighting sure put up a great ambiance for its guests. Plus the food is deliciously comforting as they are familiar but with added modern twists here and there. Pictured below are their "Chicken and Pork Adobo", "Mushroom and Truffle Cream Pasta", and "Cucumber Fresca with Pamplemousse Drink" 💖

After a great meal, I headed downstairs, as I was invited to play a round of beer pong at their activity area. Everyday, they have a special event that guests can join and can get to know each other with. Lub D, being a hostel, most of its guests are directed towards travellers and backpackers,so it's a really great initiative to have these events for guests to meet new friends!

Your girl won the beer pong game btw! Hehe 😉 Anyways, I decided I'd check out their other stuff tomorrow, and went to my room already to chill and call it a night. The next morning, I was recharged and ready to go back down to the recreation area and have some fun!

Apart from also having a bulletin board for travellers to check out for some FAQs about the metro, in this recreation area, are tons of games (they have classis retro games here like Pacman and Donkey Kong! And also lots of board games!) you can play, free wifi, computers for you to use, a lounge area with lots of adorable chairs, desks, seats and lots of plugs for you to be able to do work on your laptops! They also have a snackbar where you can order drinks, pastries and chips in case you get hungry. In this area is the Luggage Room, where guests can leave their stuff while waiting for their rooms to be ready. They have everything here!

Okay ang intense ng Pac Man game na to ahhh! Hahaha Look at my face when I died in the game lol

Ohh and they also have this mini theatre room, where they have Netflix! You do have to go there and share with other guests, so if you wanna be able to choose the movie you wanna watch, better get there early or make abang when the people inside are about to leave! HAHA And yes omg they have popcorn too!!

They have these special designated Skype rooms, where you can video chat with loved ones. Unfortunately when I was there, they were doing maintenance on the ipads, so it wasn't installed in these booths.

They also have 2 meeting/event rooms you can rent out! Plus, the 2 rooms can be combined to make an even larger room!

After that, I then went to have brunch at Essential Goodness. Again, the ambiance is so pretty here! This time I had "Half-Stacked Pancake", "Eggplant Omelette", "Signature Honey & Cheese Toasted Sandwich" and their "House Blend Iced Tea".

Before checking out, I was shown Lub D's other room types, which were the Barkada Room and the Dormitory Room. The Barkada Room can accommodate up to 4 people. Just like the Junior Room I stayed in, the Barkada Room has its own private bathroom. It's again really spacious. And the stair leading to the top bunks is very sturdy. The top bunks also provide a lot of head space, that it doesn't make you feel cramped up top.

And the Dormitory Room can accommodate up to 8 people! You pay per bed in the Dorm Room (very convenient for solo travellers) , but let's say you are travelling with your 7 friends, they can arrange to have you all in one room, depending on the availability of the said rooms. The Dorm Room shares a Dormitory Shower with the other Dorm Rooms in their designated floors. The male shower is separate from the female's. In the Shower Room is also a washing machine and ironing area where you can wash and iron your clothes.

*other side of the room is a mirror of this side haha My camera wasn't able to fit the whole room in one photo

Each guest had a closet space with locks. Plus each of their beds had mini closets, night light and plugs!

I found this sign so cute. The "No Durian" part reminded me of signs at the Singapore's MRTs hehe

You can check out their website for their rates, as they change depending on the demand of the rooms. Lub D's Website. Overall, a very pleasant stay here at Lub D and would gladly go back!

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Instagram: @tellemaywhy

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josephkitchen0 · 6 years

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Before You Start a Goat Dairy Farm …

by Lacey Hughett

Many goat owners, at some point, wonder about beginning a goat dairy farm, be it a hobby or to supplement income. It can be a daunting task to undergo, not to mention the laws of certain states make it nearly impossible to sell milk or dairy products. I interviewed established owners to discover what they did, what worked, and their limitations.

Doe’s and Diva’s Dairy

Janna and Tom own Doe’s and Diva’s Dairy, a Grade B dairy based out of Honey Creek, Iowa. They started with goats after adopting their daughter, Mia, many years ago from Guatemala. Mia was lactose intolerant and, shortly after conducting some research, they bought their first dairy goat. By 2008, Janna made so much cheese from her kitchen that she was giving it away. Her neighbor recommended they start a goat dairy farm together, but after three years the partnership ended. Janna, undefeated, opened a second dairy.

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“Visit as many dairies as you can,” she advised. “Find one like what you’re looking for. You have to start with a good design.” Janna recommends working very closely with an inspector, even before getting the project approved by the state and beginning construction.

The biggest hurdle many people face is funding. Janna was lucky. The first dairy started from her savings, but after the failed partnership she didn’t have a cushion to fall back on. Amid the slow construction for Doe’s and Diva’s, a small group of people toured the goat dairy farm. Among them were Mary Ann Hanusa, regional economics director for the Iowa House of Representatives, and Dr. Carl Hienrich, former president of Western Iowa Community College where Janna and Tom had taken business classes that were fundamental for their operation. The visitors learned more about farm’s vision and, within two weeks, Janna and Tom had the funding needed to finish their dairy. Luck and networking that made it happen, combined with Janna’s and Tom’s unique dairy goat farming business plan to combine goat and sheep milk to make cheese, ice cream, lotion, and soap. Janna loves what she does and says it is the key to a successful dairy.

Baby Riley crying beside a lamb. Photo credit: Doe’s and Diva’s Dairy

Split Creek Farm

In 1977, Evin Evans was gifted a single dairy goat as a companion animal for her horse. The goat was in milk, so Evin milked her, loved the taste, and bred the goat the following season. It was a small operation but a fire had been kindled and, in 1985, Evin began a goat dairy farm with three goats and a vision. To cover startup costs, Evin received a business loan in South Carolina. She became the first unmarried LGBT woman to get a loan from the state. Evin earned all the necessary certifications to become a Grade A dairy, giving her the right to sell not only cheese and other milk products but also goat milk.

Sadly, Evin passed away in 2014 and left her goat dairy farm to her partner, Patricia Bell. Patricia’s daughter, Jessica, currently runs the farm. She heads the milking, making goat cheese, selling, media, and even operates a shop on the property grounds. Jessica is proactive when it comes to goat education. She regularly offers tours of her farm to teach interested parties about raising goats for milk and to help secure extra income.

“It’s not easy,” Jessica told me. “We had to take out loans. A pasteurizing vat is thousands of dollars, and it takes a while to see a return.”

Today, Split Creek has quite the following. One of the few dairies that can sell raw goat milk, they also sell fresh cheese, specializing in chèvre, feta, and fromage. Jessica believes that the product speaks for itself. She recommends starting with good milk then creating the absolute best product possible. In addition to consistently winning gold medals in food competitions, last year they won a Good Food Awards for their feta marinated in olive oil, which can be found for sale on their website splitcreek.com.

“If you consistently produce high-quality product,” Jessica advises, “the following will come.”

Photo credit: Doe’s and Diva’s Dairy

Harley Farms

This next goat dairy farm is Harley Farms, located in two miles inland in California. The owner, Dee, lived on an old derelict cow dairy that was lifeless at the time. 27 years ago, a goat-owning neighbor came to buy some dried tomatoes for cheesemaking purposes and loved the property. She suggested that Dee buy goats from her, milk them, and sell the milk back to her. It was a simple beginning with six American Alpines, but now she has over 200 and a family of employees who have grown with the farm over the last 20 years.

Dee had minimal knowledge other than working on farms, and over the years she learned how to run a dairy. She fixed fences and the barn, bred the goats, and bought the milking equipment. She began by selling in farmer’s markets then started talking to wholesalers. Once the farm became a little more attractive, they also opened a shop on the property.

Now she sells 95 percent of the cheese, truffles, oils, lotions, and other products from the farm and has four wholesalers within 20 miles of her. She organizes tours, farm-style dinners, and weddings. Dee attributes her farm staying small to multiple streams of income. She’s won national acclaim for her products as well as state recognition.

Dee warns that there are definite ups and downs. It is a way of life, and it is hard even when starting and staying small. “Seventy-five percent of it is running a business; you have to be prepared to be a business person. Compliance is crippling.”

Although not often considered, operating a dairy can be very political. The biggest hurdle is becoming a strong business owner and dealing with finances, inspection, and sales. If needed, Dee says, potential dairies should hire business people. It is essential.

Dee looks at the practical side of a goat dairy farm. “You are going to have to get a loan, your goat is going to die, your feed is going to go bad, and your cheese is going to be ruined.” She says you must absolutely love your cause and learn from the experiences, because this way of life, although beautiful, is also challenging.

Creamcup Mini’s

As if starting a dairy was not hard enough, it is nearly impossible in states like Nevada. I interviewed Paula Terrell of Creamcup Mini’s, who explained that, to even “think about becoming a dairy,” a County Dairy Commission must approve it. If the county doesn’t have one, it won’t be possible to open a dairy. It is also illegal to sell milk across county lines. However, that doesn’t mean that someone looking to have a goat dairy farm has to give up or move to another state. In Nevada, owners can sell milk for animal consumption. There is also a market for personal dairy animals, so another route would be selling milk goats to people and teaching them about the animals so they can provide milk for themselves.

Regardless of the state you reside in, it is key to become familiar with the laws concerning dairies and milk consumption. One mishap can cause anything from a lawsuit to a loss of your existing dairy. The U.S. government is serious about their milking laws.

In short, the best advice I keep hearing is: Talk to all the right people. This includes existing dairies, inspectors, and financial and business advisers. Learn everything you can. Understand you’ll have to take out a loan, because goats and equipment is expensive. Find ways to sell, market, and champion for your product. Work hard. And finally, I’ve noticed successful dairies are always searching for added income, such as personal shops, weddings, tours, dinners, education days, and other agrotourism ideas, and a wide variety of product.

Remember: It’s not easy, but it’s absolutely worth it.

Photo credit: Doe’s and Diva’s Dairy

Originally published in the July/August 2018 issue of Goat Journal and regularly vetted for accuracy.

Before You Start a Goat Dairy Farm … was originally posted by All About Chickens

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