#Bone Broth Market Update | Explore Tumblr Posts and Blogs

pratikkadbane · 2 years

Text

Tube Belt Sanders Market Research Report forecast year 2022 – 2027

The “Tube Belt Sanders ” Market report provides a detailed analysis of global market size, regional and country-level market size, segmentation market growth, market share, competitive Landscape, sales analysis, impact of domestic and global market players, value chain optimization, trade regulations, recent developments, opportunities analysis, strategic market growth analysis, product launches, area marketplace expanding, and technological innovations.

Also Read : http://www.marketwatch.com/story/tube-belt-sanders-market-research-report-with-size-share-value-cagr-outlook-analysis-latest-updates-data-and-news-2021-2028-2021-07-05

The prime objective of this report is to help the user understand the market in terms of its definition, segmentation, market potential, influential trends, and the challenges that the market is facing with 10 major regions and 50 major countries. Deep researches and analysis were done during the preparation of the report. The readers will find this report very helpful in understanding the market in depth. The data and the information regarding the market are taken from reliable sources such as websites, annual reports of the companies, journals, and others and were checked and validated by the industry experts. The facts and data are represented in the report using diagrams, graphs, pie charts, and other pictorial representations. This enhances the visual representation and also helps in understanding the facts much better.

By Market Players:

Maquet Cardiovascular

Perouse Medical

B. Braun

Terumo Group

LeMaitre Vascular

Gore

ShangHai CHEST

Jotec GmbH

Bard

Nicast

SuoKang

By Type

EPTFE

Polyethylene Terephthalate

Polyurethane

Others

By Application

Aortic Disease

Peripheral Artery Disease

Hemodialysis

By Regions/Countries:

North America

United States

Canada

Mexico

East Asia

China

Japan

South Korea

Europe

Germany

United Kingdom

France

Italy

Russia

Spain

Netherlands

Switzerland

Poland

South Asia

India

Pakistan

Bangladesh

Southeast Asia

Indonesia

Thailand

Singapore

Malaysia

Philippines

Vietnam

Myanmar

Middle East

Turkey

Saudi Arabia

Iran

United Arab Emirates

Israel

Iraq

Qatar

Kuwait

Oman

Africa

Nigeria

South Africa

Egypt

Algeria

Morocoo

Oceania

Australia

New Zealand

South America

Brazil

Argentina

Colombia

Chile

Venezuela

Peru

Puerto Rico

Ecuador

Rest of the World

Kazakhstan

Also Read : http://www.marketwatch.com/story/bone-broth-market-research-report-with-size-share-value-cagr-outlook-analysis-latest-updates-data-and-news-2021-2028-2021-06-24

Points Covered in The Report

The points that are discussed within the report are the major market players that are involved in the market such as market players, raw material suppliers, equipment suppliers, end users, traders, distributors and etc.

The complete profile of the companies is mentioned. And the capacity, production, price, revenue, cost, gross, gross margin, sales volume, sales revenue, consumption, growth rate, import, export, supply, future strategies, and the technological developments that they are making are also included within the report. This report analyzed 12 years data history and forecast.

The growth factors of the market is discussed in detail wherein the different end users of the market are explained in detail.

Data and information by market player, by region, by type, by application and etc, and custom research can be added according to specific requirements.

The report contains the SWOT analysis of the market. Finally, the report contains the conclusion part where the opinions of the industrial experts are included.

Key Reasons to Purchase

To gain insightful analyses of the market and have comprehensive understanding of the global market and its commercial landscape.

Assess the production processes, major issues, and solutions to mitigate the development risk.

To understand the most affecting driving and restraining forces in the market and its impact in the global market.

Learn about the market strategies that are being adopted by leading respective organizations.

To understand the future outlook and prospects for the market.

Besides the standard structure reports, we also provide custom research according to specific requirements.

Also Read : http://www.marketwatch.com/story/pvc-resins-market-research-report-with-size-share-value-cagr-outlook-analysis-latest-updates-data-and-news-2021-2028-2021-06-23

The report focuses on Global, Top 10 Regions and Top 50 Countries Market Size of Tube Belt Sanders 2016-2021, and development forecast 2022-2027 including industries, major players/suppliers worldwide and market share by regions, with company and product introduction, position in the market including their market status and development trend by types and applications which will provide its price and profit status, and marketing status & market growth drivers and challenges, with base year as 2020.

Key Indicators Analysed

Market Players & Competitor Analysis: The report covers the key players of the industry including Company Profile, Product Specifications, Production Capacity/Sales, Revenue, Price and Gross Margin 2016-2021 & Sales by Product Types.

Global and Regional Market Analysis: The report includes Global & Regional market status and outlook 2022-2027. Further the report provides break down details about each region & countries covered in the report. Identifying its production, consumption, import & export, sales volume & revenue forecast.

Market Analysis by Product Type: The report covers majority Product Types in the Tube Belt Sanders Industry, including its product specifcations by each key player, volume, sales by Volume and Value (M USD).

Markat Analysis by Application Type: Based on the Tube Belt Sanders Industry and its applications, the market is further sub-segmented into several major Application of its industry. It provides you with the market size, CAGR & forecast by each industry applications.

Market Trends: Market key trends which include Increased Competition and Continuous Innovations.

Also Read : http://www.marketwatch.com/story/eco-friendly-cable-market-research-report-with-size-share-value-cagr-outlook-analysis-latest-updates-data-and-news-forecast-year-2021-06-25

Opportunities and Drivers: Identifying the Growing Demands and New Technology

Porters Five Force Analysis: The report will provide with the state of competition in industry depending on five basic forces: threat of new entrants, bargaining power of suppliers, bargaining power of buyers, threat of substitute products or services, and existing industry rivalry.

COVID-19 Impact

Report covers Impact of Coronavirus COVID-19: Since the COVID-19 virus outbreak in December 2019, the disease has spread to almost every country around the globe with the World Health Organization declaring it a public health emergency. The global impacts of the coronavirus disease 2019 (COVID-19) are already starting to be felt, and will significantly affect the Tube Belt Sanders market in 2021. The outbreak of COVID-19 has brought effects on many aspects, like flight cancellations; travel bans and quarantines; restaurants closed; all indoor/outdoor events restricted; over forty countries state of emergency declared; massive slowing of the supply chain; stock market volatility; falling business confidence, growing panic among the population, and uncertainty about future.

Also Read : http://www.marketwatch.com/story/construction-laser-market-research-report-with-size-share-value-cagr-outlook-analysis-latest-updates-data-and-news-2021-2028-2021-06-26

Table of Content:

1 Report Overview 1.1 Study Scope 1.2 Key Market Segments 1.3 Players Covered: Ranking by Tube Belt Sanders Revenue 1.4 Market Analysis by Type 1.4.1 Global Tube Belt Sanders Market Size Growth Rate by Type: 2021 VS 2027 1.4.2 Minilaparotomy 1.4.3 Laparoscopy 1.4.4 Hysteroscopy 1.5 Market by Application 1.5.1 Global Tube Belt Sanders Market Share by Application: 2022-2027 1.5.2 Hospital 1.5.3 Clinic 1.5.4 Home 1.6 Study Objectives 1.7 Years Considered 1.8 Overview of Global Tube Belt Sanders Market 1.8.1 Global Tube Belt Sanders Market Status and Outlook (2016-2027) 1.8.2 North America 1.8.3 East Asia 1.8.4 Europe 1.8.5 South Asia 1.8.6 Southeast Asia 1.8.7 Middle East 1.8.8 Africa 1.8.9 Oceania 1.8.10 South America 1.8.11 Rest of the World 1.9 Global Market Growth Prospects 1.9.1 Global Tube Belt Sanders Revenue Estimates and Forecasts (2016-2027) 1.9.2 Global Tube Belt Sanders Production Capacity Estimates and Forecasts (2016-2027) 1.9.3 Global Tube Belt Sanders Production Estimates and Forecasts (2016-2027) 2 Manufacturing Cost Structure Analysis 2.1 Raw Material 2.2 Manufacturing Cost Structure Analysis of Tube Belt Sanders 2.3 Manufacturing Process Analysis of Tube Belt Sanders 2.4 Industry Chain Structure of Tube Belt Sanders 3 Development and Manufacturing Plants Analysis of Tube Belt Sanders 3.1 Top Manufacturers Headquarters, Rank by Tube Belt Sanders Production 3.2 Global Tube Belt Sanders Manufacturing Plants Distribution and Commercial Production Date 4 Market Competition by Manufacturers 4.1 Global Tube Belt Sanders Production Capacity Market Share by Manufacturers (2016-2021) 4.2 Global Tube Belt Sanders Revenue Market Share by Manufacturers (2016-2021) 4.3 Global Tube Belt Sanders Average Price by Manufacturers (2016-2021) 4.4 Manufacturers Tube Belt Sanders Production Sites, Area Served, Product Type 5 Tube Belt Sanders Regional Market Analysis 5.1 Tube Belt Sanders Production by Regions 5.1.1 Global Tube Belt Sanders Production by Regions (2016-2021) 5.1.2 Global Tube Belt Sanders Revenue by Regions 5.2 Tube Belt Sanders Consumption by Regions 5.3 North America Tube Belt Sanders Market Analysis 5.3.1 North America Tube Belt Sanders Production 5.3.2 North America Tube Belt Sanders Revenue 5.3.3 Key Manufacturers in North America 5.3.4 North America Tube Belt Sanders Import and Export 5.4 East Asia Tube Belt Sanders Market Analysis 5.4.1 East Asia Tube Belt Sanders Production 5.4.2 East Asia Tube Belt Sanders Revenue 5.4.3 Key Manufacturers in East Asia 5.4.4 East Asia Tube Belt Sanders Import & Export 5.5 Europe Tube Belt Sanders Market Analysis

Continued…

Email: [email protected]

Contact No: US +1 213 262 0912

UK +44 20 8133 1382

0 notes

bomberqueen17 · 3 years

Text

chicken sequence

so I made a post some years ago which of course I cannot now find about cooking Chicken Four Ways, taken from a pamphlet my sister used to hand out at the farmer’s market, back when they didn’t have a permit to cut up their chickens so they were mostly trying to sell whole ones. And people are like “oh but there’s only two of us we can’t get through a whole chicken”, and then they buy an extremely expensive boneless skinless chicken breast and it’s so much money for so little meat, and then they’re like “i can’t afford to eat organic/pasture-raised/humane/processed with no human slave labor” and go to Wal Mart and buy Case Farms chicken and so on.

So, here’s an updated example of what I do, a person who lives with one other person and works full-time, with a frozen whole chicken carcass. This is links to other people’s recipes so there’s not so much of my “you know, cook it until it’s done!” methodology here as usual. 😂

On Friday I moved the chicken, a 4.9-lb roaster, from the freezer to the fridge, setting it in a pan in case of leakage. On Sunday it was still pretty frozen, so I set it in its pan on the counter for a couple of hours while I got everything else ready. There’s better guidelines for how to safely defrost a roast chicken; I have never food-poisoned myself doing this method though.

Sunday evening I made the NYT Chicken Under A Brick recipe; to avoid the paywall, just google the phrase or use incognito mode. I have a cast iron griddle so I lightly greased that and used it on the top and it worked very well. To cut the backbone out of a broiler chicken I recommend cutting the skin by the tail with a sharp knife (cut the belly skin too if there’s a lot) and then using kitchen shears and self-confidence; it doesn’t have to be neat. I didn’t bother removing the backbone entirely-- I cut down from the top to remove the neck, but then I realized it didn’t really matter. I threw the neck in the pan and roasted it as well, then threw it in a bag in the freezer to make stock with later.

I served both leg quarters, plus we ate all the crispy skin off the carcass, and saved the rest of the chicken carcass in a container in the fridge. I saved the leg bones after we ate in a baggie in the freezer to make stock later.

Monday we ate something else.

Tuesday I started dinner prep early, and got the chicken carcass out of the fridge, picked the meat off and shredded it, and put the bones in one container and divided the meat into two. I intended to make stock, now, with the parts I’d saved in the freezer and all my vegetable ends, but I realized I already had stock from the last time I’d done this, so I didn’t.

I then made this lemon chicken orzo recipe. I used half of the meat I’d picked from the carcass and it worked beautifully.

Wednesday we ate something else. Thursday we ate ramen, with some of the chicken stock, but we didn’t use any of the remaining meat-- we could have, but did not. And then Friday, I took the last of the remaining shredded chicken and the last of the broth, and I made chicken enchiladas from this recipe, with the quick sauce linked to in the recipe.

So, there’s another Chicken Sequence, and you might note that really it’s not that much and you don’t wind up eating chicken until you’re tired of it.

This is a more affordable way of accessing ethical meat. Some people buy whole chickens fresh from us and cut them up themselves, but I don’t find it much easier to cook with parts; I prefer to just cook the whole thing and *then* subdivide. So. Anyway gonna throw this in the queue now that I’ve been able to close my recipe tabs; it’s partly for my own records. 😄

#cooking #recipe post #chicken four ways

40 notes · View notes

imastrangeone98 · 2 years

Text

Star-Crossed - Chapter 3: Lapse of Judgement

(A/N: I know I haven't been updating this story for a while, I've been caught up with some real life stuff and some writers block. But I'm working through it slowly, so bear with me 😅)

Four months have now passed.

He could not believe his eyes. In front of him now, growing small yet strong, were wheat stalks.

He had...

"HA! You lose, sucker!" Bai had hollered, dancing around him with her arms waved high in the air. "I win! I win! I actually won!"

He rolled his eyes. "How childish."

"Says the loooooooser!" she cackled, smacking the inside of her thigh. "Ah, that's beauty right there! Score one for the underdog!"

"Yes, yes. Huzzah and all that." He pinched the bridge of his nose. "Very well. As promised, I will no longer attempt to steal your disgusting produce-"

"Hey, those were top quality seeds, I paid over 25 gold coins for those-!"

"They had the slight taste of mold."

"...Damn, that Baizhu, I'll kick his ass the next time I see him-!"

"And I will no longer encroach on your laughably small territory-"

"What do you mean small?! This is my family's land-"

"And I will not eat you."

She huffed, chest puffed up in pride. "Of course you won't eat me! I'm too awesome and steeped in victory for you to appreciate the taste."

"...Don't make me regret keeping my word."

Bai guffawed and slapped him on the back. "Aw, don't be like that. How 'bout this, I'll treat you to a meal tonight! It's a special day; I got some beef bones and peppercorn and star anise, we can boil those for broth and make some kinda hot pot. I've got some veggies left over, it should do for a nice dinner. What do you say?"

He snorted, but didn't roll his eyes. "A meal like that needs meat."

"Well, too fucking bad. You're gonna eat like a peasant tonight!"

"I am literally a king-"

She decided that now was the time to ignore him, and turned on heel to enter her small shack. "Hurry up, king man! Help me with the fire!"

He grumbled, and stomped over to her with a pout. "Did you even hear me, woman?"

[...]

What an inferior meal, he thought mildly to himself, watching the way Bai's stomach moved up and down as she snored. He couldn't help but admire her simple-minded lifestyle: rise to the dawn of the sun, shop in the local street markets for the bare necessities, work until the sunset, then prepare a meal much like the one today: a simple bone broth with vegetables and small scraps of meat that he insisted be used.

It was drastically different than the one he led: sleeping 'til the afternoon, devouring extravagant meals, then slaughtering those inferior to him in battles of strength. A never-ending war against those who dare threaten his people and his territory, never a moment without wondering who might turn on him.

With a yawn, he stretched out his arms and rose to his feet, placing a few more pieces of wood on the fire before glancing down at her once more. She continued to snore like a roaring waterfall, a small trail of drool tracing the corner of her mouth, scratching her belly before turning on her side.

He let out a small, amused huff before silently leaving the hut, the door softly clicking shut behind him.

[...]

"MY KING! THERE YOU ARE!"

Jae's ears rang with the sudden disruption, and he scratched his cheek as his advisor screeched to a halt in front of him, chest heaving with exhaustion.

"What is it?"

"My king, there are gods wandering near our borders!"

His feet faltered.

...Gods? Here? In the land of demons?

The last time the gods had entered here...

He grit his teeth. No, he couldn't allow them even a millimeter of land.

"It seems I've been slacking off lately," he grumbled under his breath, summoning 여의 to his hand. "Not to worry. It's simply a brief lapse of judgement."

With a wave of his hand, his advisor jumped off to summon the army. Jae heaved a great sigh before slinging 여의 over his shoulders and overseeing his territory on his terrace. In the distance, there was a faint plume of smoke that irritated him.

He cracked his neck and flexed his shoulders. It was time to get back to work.

--------------------------------------------------------------

A/N: oh my goddd this took forever to write for some reason :(

#god of high school #jaecheondaeseong #제천대성 #jaecheondaeseong x oc

3 notes · View notes

sooibian · 4 years

Text

Flambé (Preview)

poster and edits/collage credits to @is-that-baekhyuns-shirt !

🍜 pairing: kyungsoo x fem!reader

🍜 description: pull up a chair. take a taste. come join us. life is so endlessly delicious. - ruth reichl

🍜 themes: fluff, crack (ish), slight angst, a lil bit of spice (in the future), rivals to lovers au

🍜 word count: ~ 2.8k

🍜 a/n: a little preview of a chef kyungsoo story that i've been working on. while i have the plot fleshed out it'll honestly be a while before the long one/two-shot comes out since a lot of research goes into the details. and....i write at a snail's pace. thank you for your patience and lmk if you'd like a tag in the updates!

this story is inspired by a lot of random yt videos and netflix's shows - street food and chef's table.

tagging *deep breath* @j-pping and @changshapatrol (the real rotten banana is here!)

___________________________________________

Water bobbed in frenetic bubbles in a massive ancient stone pot that was perched atop a fort of raging wood. Amidst brutal peals of thunder, a gushing stream rose from a nearby hill, obscuring the shrill cries of the sacrificial crab.

Chanting a spell, you lifted the enormous crustacean by its pincers and lowered it into the growling, pitch black utensil. Blubbering helplessly, it lodged its claws at the rim of the pot in desperation - seeking escape. The sound of your maniacal laughter reverberated through the cave as you thrust it back into the violent undulation with the flick of a bladed-spatula.

All of a sudden, a wave of unconsciousness swept over you. You felt your skin singe as boiling water started to fill up your lungs.

You were alone - at the bottom of the very same utensil.

“Help!” frantic, you staggered up, gasping for air. But the bladed-spatula wielding crab, who was now free and hovering over you, roared at your defenseless form.

Maybe your spell didn't land, you thought.

“Please, Chef!” you whimpered.

In one swift motion, it swooshed down to your eye level.

Bushy black brows sprouted on its forehead, just a little over a pair of big brown circles for eyes. Then came the nose, followed by a bloody red mouth that snarled at you.

zzzz...

“Late again?” It drawled in a jarring tenor.

zzzz...

zzzz…

4:00 a.m., your phone blinked.

In a sleep befuddled state, your hand reached out for the wailing device. ‘Late again’, Chef’s cold, deep voice sounded in your consciousness as you wiped the droplets of sweat off your forehead.

Chef.

Doh Kyungsoo had insisted on the title and you'd defiantly refused to call him that. What business does a man working at a Kalguksu stand in Gwangjang Market have, being called a chef. You'd seeked redressal with the higher ups. The owner. Your aunt.

"Aegiya, he has something that you don't."

"A dick?"

"YAH! He has a degree in culinary arts. It's only befitting that we give him the respect his degree deserves!"

"Imo, haven't you watched Parasite? Anyone can forge documents these days and if so then why is he here? He could very well get a job at Four Seasons like Hyun Jin. Think, Imo. Think!”

“Exactly! With forged documents, he could be anywhere. But he’s here, no?”

“Maybe you’re just easier to manipulate.”

"Chef. You're calling him Chef."

Every time the egotistical madman opened that darned mouth of his, it made you want to knock him down with a roundhouse and beat the living daylights out of him.

But, with a deep breath, you always resisted the temptation.

Because one day, one glorious day, you’d take over your aunt’s business and the very first item on your agenda would be….well, the obvious. With a glimmer of hope, you floundered out of your comforter, muttering every cuss word you’d learnt...and crafted in the course of working with the devil himself.

“Ahh 3000 is a bit too much for cucumbers", he said to the middle aged vendor, flashing a boyish grin.

The face of sourcing had drastically changed in the last six months since Kyungsoo’s arrival. Prior to his dictatorship, your aunt had a tie up with some of the local vendors who’d hand deliver the produce every single day, without fail. Guess Kyungsoo didn’t fully comprehend the benefits of customer loyalty. ‘There could be better quality ingredients out there, Sajangnim...economically priced, I might add’, he’d convinced your aunt using his military corporal voice. No matter if it meant awkward break-ups with the vegetables ahjumma or the prawns ahjussi. You had to do the dirty work.

And tag along for the routine 5 a.m sourcing runs. Every morning, he greeted you with an accusatory ‘you’ve killed my cat’ expression.

You groaned, shifting your weight from one foot to the other. If only he’d quit flirting with every woman in the market and hurry up! The purchases had long exceeded the capacity of your humble cart. Flailing your numb arms awake, you urged him to speed up with a nudge of the knee but he glared at you like you’d asked him for a kidney.

Kyungsoo had a tendency to overbuy but never would he help with a single bag. ‘I don’t like to sweat’ was his excuse. Which was pretty ridiculous considering he spent over ten hours a day overseeing a scorching frying pan. But you knew better than to argue. Because as much as you loathed every fibre of his existence, he terrified you a little. The man possessed the duality of a psychopath. As fierce as he was in the Market, ruthlessly competitive even, he was quite the sweet talker. And you could bet your life on the fact that every woman - whether or not a rival - would take a bullet for him.

“Ahdeul-ah”, the woman cooed at him, making your insides violently contort, “you know how tight the market is these days. But I’ll throw in some more only for you.”

The additional weight of three kilos on your right arm ended your sourcing run for the day.

***

“Chef”, huffing, you said to him on your way out, “I had a late night last night.”

“And I need to be privy to this little nugget of unwarranted information because?” He paced ahead of you at his usual lightning speed.

“No, I meant, could we stop”, panting you continued, “could we stop for a quick cup of coffee.”

Halting abruptly, he turned around to look you in the eyes, “No.”

“Asshole!”

“I heard that.”

Monday at Choi Yoonsun’s was busier than usual.

It went by in a daze amidst a cacophony of a sizzling girdle, clanging of pots and pans and your aunt’s relentless vocalization inviting customers to the stall. Having served thousands of bowls of Kalguksu and Kimchi Mandu, you heavily relied on muscle memory to get you through a workday’s demands.

Despite its chaos and commotion, you quite enjoyed working in the Market.

Not being particularly skilled at much and having nearly flunked out of high school, cooking was the one thing that defined you. It was your safe harbour. You’d lost your father in an accident at the tender age of ten and your mother was forced to work long hours to put food on the table. So you honed your culinary skills, little by little, because you thought it vital for your own well being as well as your mother’s.

One cannot think well, love well, sleep well, if one has not dined well.

At the end of yet another gratifying day, you left a wet towel soaking in vinegar for Kyungsoo to clean the iron girdle and proceeded to tend to the dirty dishes.

“Yahh!” Imo called out for Kyungsoo and you, thumping her hand on the table, gesturing for you to join her.

“Ahh! Imo, there’s a huge pile of dirty dishes!” You cried, only to turn around to find that ass-kisser already at the table, schmoozing with your aunt. Hastily taking off your grubby apron, you washed your hands and wiped them clean with a rag cloth. Straightening your black shirt and flattening unruly flyaways, you rushed toward the table but she was already up and ready to leave, “We’ll have dinner together tonight. I want to have a chat with the both of you.”

“But -”

“Sajangnim”, Kyungsoo interrupted, wagging a finger in your direction, “this one’s had a late night last night -”

“Chef! So I guess I’ll be seeing you tonight. As if seeing you every day of every week wasn’t enough already!”

An overtly saccharine smile spread across your face and his jaw tightened in response.

“Aish….you two...I’m leaving now”, she sighed, shaking her head, “see you both in two hours.”

Kimchi jjigae, pajeon, tteokbokki, jajangmyeon, some leftover bibimbap with sides galore from Hong Lim Banchan Stall. She clearly had something important to talk about.

But the vibe at the dinner table just didn’t sit right with you.

The reason could be the bespectacled black hole of negativity that was seated besides you in all black clothing but there was something off about Imo.

She was being a little too...nice.

Fear gradually started to settle in your bones. Was she finally closing down? Was this delectable fare an attempt at softening the blow? After all, she’d settled her husband’s debts and her sons were doing well for themselves. Quite well, in fact. One of them was a banker and the other even went to culinary school and was working as a chef at Four Seasons’ Chinese restaurant. It only made sense for her to trade the Market’s gruelling ways for some much deserved peace and quiet.

“We’re closing down the stall”, she said coolly.

It was like a punch in the gut.

“Imo -”

“Aga”, she said resting her chin on her hand, “the Market’s given me everything. It’s given me a sense of pride...a sense of independence. It put my family back together. I used to think that I’m nothing without my husband and my sons...but the Market gave me an identity.”

A million scenarios cascading through your head drowned out your aunt’s voice. Would you now have to go back to Bucheon? Or invest in a stall of your own at the traditional Gwangjang that’d never accept your big and bold ways with cooking? And to start from scratch? With a new recipe? Kalguksu with a twist, perhaps? But you had no insight into your aunt’s special broth. She’d barely even let you whip up the hand-cut noodles.

You realized that you weren’t the only one caught in the eye of the storm. Kyungsoo’s eyes were scarily fixated on the bowl of jajangmyeon before him. His seemingly miserable state gave you a fleeting sense of relief and it was right in that moment that he chose to say something unpalatable.

“Sajangnim, you’ve worked too hard. It’s time for you to reap the fruits of your labour. We’ll be fine you don’t have to worry about us.”

Of course he’ll be fine.

All the stall-owners in the Market have been vying for him ever since the day he set foot into Choi Yoonsun’s. Whereas, you had nowhere to go. The world conveniently assumes your aunt hired you only because you were her poor sister’s daughter who she sought to help financially. Not because you had what it took to be there and survive.

"Did I say I was ready to retire?” She laughed, eyeing Kyungsoo quizzically, leaving you dumbfounded.

“Here’s the thing..I met up with a friend last month. She was looking for a buyer for her little family run marinated crabs restaurant in Gangnam. So I took out a loan, made her an offer”, balling her hands into fists she sighed, “put in the deposit...and the place is pretty much mine now!”

“IMO!”, you yelled, “why did you scare me like that! I thought I was laid off!”

“Well, it’s a big move, I’m not sure the two of you are ready to make...requires a tonne of work and I may not be able to pay half of what you earned at the Market for at least two months until we open! It’ll take us two years or so to break even and only then will I be able to afford you a pay raise. I could help you get a job at the banchan stall since you love seasoned spinach so much and Kyungsoo stands a chance at even managing one of the Pakgane stalls!”

Pakgane was the mung bean pancake stall that had gotten so popular that the owner had managed to branch out of Gwangjang. So even your beloved aunt believed that you’d make for a better “help” and Kyungsoo, a Manager.

Ugh!

“I’m coming with you”, you said firmly, “I’ve saved up a little and Mom will gladly pitch in, if need be...”

At this point, you’d expected Kyungsoo to be ready with his luggage considering the little sycophant he was but his expression was stoic, eyes still glued to the jajangmyeon bowl. It filled you with insane hope.

He was going to jump the ship...finally!

“Chef...”, you couldn’t resist, “you don’t have to worry about us...I’m more than enough for Imo. You may...”

He shot you an angry glare making you chew on your unsaid words. But you wanted to rile him just a little more. So you excused yourself to bring a bottle of ketchup and squeezed it generously atop the stack of pajeon while eyeing him maliciously.

Ketchup.

The tangy, unassuming condiment was the sole reason Kyungsoo despised you. As this dinner marked the end of his torturous regime, you celebrated with ketchup - lots of it - right in front of his nasty eyes.

Steam swirled in different directions and at every twenty metres a contrastive redolence tickled your olfactory senses. Experiencing Gwangjang as a customer was a far richer experience compared to the donkeywork involved in a life as a vendor.

A proper send-off was essential lest Kyungsoo decided to stay, even if it burned a hole in your pocket. You planned on giving him a final tour of the Market where he (and you) could say his goodbyes while receiving a premium fuel of vitamins, minerals and carbs.

A whole lot of carbs.

“Let’s start with Pakgane”, said Kyungsoo, with a skewered sausage in his hand.

You shook your head in response. You wanted to start with the best and mung bean pancakes weren’t it. This was going to be a farewell he’d never forget.

With every step you took, the aroma of scallops drizzled with butter and cheese grew stronger. You started your tour by ordering two portions of the delectable street food which set you back considerably. But you were too elated to care. You refused Kyungsoo’s offer to pay as the woman set the scallops on fire with a blow torch.

“Do you know what that technique’s called?” Kyungsoo gave a little nod in the direction of the aflame food.

Another teachable moment.

You’d made a firm resolve to not let any of his condescension bog you down so with a sweet smile, you replied, “No, Chef. I do not.”

“Flambé. But minus the alcohol. Do you know how they manage that?”

The ahjumma came to your rescue and you jumped to collect the order. You could’ve sworn that you caught the corner of his mouth twitch slightly.

***

The Market supposedly looked the same as it did fifty years ago and you quite enjoyed eating your way through it. The tour made your heart grapple with nostalgia even though your partner’s personality was akin to a mug of insipid coffee.

Although you’d spent only a little over a year with Choi Yoonsun, the goodbyes were long and hard. Some of the vendors squeezed you and Kyungsoo in heart wrenching hugs, the others gave you a little cash to help you through the transition and for some of the food, you paid in smiles and love.

After a gastronomic fiesta that entailed tteokbokki, pajeon (minus the ketchup - you did it Kyungsoo’s way), sashimi, kimbap, different types of banchan, a thousand more teachable moments, the both of you ended the day on a sweet note with hotteok.

The ahjussi wished you both luck, making you choke back tears.

Kyungsoo noticed.

“Are you…. Is the hotteok spicy? No, I mean it’s obviously not...erm”

The dam of your tears burst.

You were going to miss this place. Even the less appealing aspects of it. You were going to miss the kimbap unnie who greeted you with a hug everyday, also the snooty mandu ahjumma who could hardly stand the sight of you. You were even going to miss washing dishes in the winters with water that was supposed to be ice and the sweltering summers which had you sweating through every layer of clothing.

Hell, you were even going to miss Kyungsoo.

“No”, you sniffled, “No, no Chef, it’s nothing. Take care of yourself. As much as I’m glad that our fateful working relationship has met its rightful end, I truly, genuinely, wish you luck. And learn to smile more often, yeah?”

“Are you dying?” He gleamed.

“What? NO! What? You’re leaving. What is wrong with you?”

“Who says I’m leaving?”

“You! You’re not coming with us to Gangnam!”

“Says who?”

“Your stupid face that looked like it was hit by a freight train when Imo broke the news last week!”

“I’m not leaving?” He mused.

“This is no time to joke, Chef. You are leaving!”

“Says who!”

“Your stu-”

“Stupid face? I wasn’t planning on leaving at all. I’ve even found myself a place close to the restaurant. Oh yeah, sorry for having misled you. It was really just - my stupid face.”

122 notes · View notes

parcelchief4-blog · 5 years

Text

5 Simple Statements About Local Seo Services Explained

I’ve started out rating a number of ‘in the vicinity of me’ web pages However they’re not high ample to indicate any impressive stats. Subsequently, quite a few Brisbane Website positioning organizations are battling to deliver effects mainly because of the time intensive and less worthwhile necessity to produce high-quality topically suitable backlinks. I usually have keywords and phrases while in the bad column, but folks have demonstrated me with time that often it is useful for inner web site search or another thing from an inside resource. So that is definitely why it really is during the indifferent column. Language having said that is one that is overused. Now with huge warehouses in 3 states and dozens of personnel, Kick Media is proud to acquire contributed in this good results and look forward to continued growth Sooner or later. You can get considerably more info here, when you get a chance, by simply clicking the hyperlink! cheap local seo Don't just as a result of appropriate search quantity and clear advert presence, but since the expression ‘reviews’ indicators intent. It displays somebody is likely hunting to get a process from the close to potential. Hello Kate, Thank you for supplying a beneficial resource that will be beneficial for people today striving to comprehend what is really desired nowadays, that being mentioned I have to disagree that Social Meta Tags usually are not essential. But if you Construct say fifty all in one hit or 50 every month as well as your total Web site visitors is simply five hundred visits a month, then Google is wise ample to find out something is up, penalise you and all of a sudden your natural website traffic disappears. Therefore if we've been minimal on the quantity of one-way links we could Make monthly you improved commit into significant energy hyperlinks, and this aint cheap. If almost nothing else, This may be a very good area of interest just to check your Website positioning skills. With reference to monetising the traffic, it really will depend on what field you end up picking. For conditions like dog grooming and pet spa’s, ways to monetise the website must be fairly evident. Producing 1000's With…Bone Broth A number of years later this target was achieved now using a number of hundred contractors now Functioning for them. We are now supporting them to start the largest offshore contact centre within the philippines which has already developed from very little to three flooring and some hundred employees. Social purpose, Despite the fact that crucial, is always excellent to employ plugisn, to automate, Then again it would be interesting to return the aged tempo and inserilas manually, Thanks “Considering that working with Kick Media, my enterprise has expanded by around 800% in three a long time. Steer clear of the huge organizations, I’ve tried using a lot of. Here is the only Search engine optimisation workforce you may need and they'll get effects. Very good SEO isn’t cheap, but I realize my enterprise would not be wherever it is actually nowadays if I didn’t spend money on Search engine marketing” Not Indexing: There is a new site and you don't want Google to index it, for you place "noindex" tag on that web site to avoid indexing. So, when Google crawls that web page, it can begin to see the tag and Stick to the Recommendations. Just eliminate them Should they be (but remember to Do not continue to keep updating articles, even contests — enable it to be an yearly contest as an alternative!). And for "day," make an XML sitemap and hold it updated. It truly is far more valuable. Now, I'm informed that their rankings for your highlighted look for conditions will not be great. I’ve sorted the effects by volume as opposed to position position, just to present the amount of queries you'll find with ‘in the vicinity of me’ from the keyphrase.

Andelain Digital Marketing

103 North Drexel Ave #27

San Diego, CA 91950

Url: https://andelain.com

Your browser does not support iframes.

1 note · View note

travelonlinetipsofficial · 3 years

Text

Best Chinatown Restaurants: Top 10Best Restaurant Reviews

New Post has been published on https://www.travelonlinetips.com/best-chinatown-restaurants-top-10best-restaurant-reviews/

Best Chinatown Restaurants: Top 10Best Restaurant Reviews

Home to the largest population of Chinese people in the Western hemisphere, Manhattan’s Chinatown can be daunting. Hurried shopkeepers peek out from windows while children play ball in the streets. In terms of food? Well, buckle up. To find the good stuff takes a little time and a whole lot of patience. If clean and tidy floors are on your list of musts, well…let’s just say you may be better suited to grab grub somewhere else.

But if you’re open for culinary adventure and looking for it on the cheap, there’s few better places in the city to get your fill. From old-standbys-turned-neighborhood-hotspots like the dim sum restaurant Nom Wah Tea Parlor to fresh fusion newcomers like Japanese-Hawaiian-Korean-inspired Chikarashi, Chinatown is brimming with possibilities old and new.

If it’s simply low costs and high value you’re after, you’d be remiss to visit New York and not pass through Chinatown for a bite at Tasty Dumpling, or swing by Canal Street Market for a mini-food tour all under one roof. Another option that’s not as often documented are the food carts dotting the streets, so you can forget halal and skip right to the rice noodles.

Below, we dive into the 10 best restaurants in Chinatown.

Photo courtesy of Mason Wilkes/CSM

Due to inflated rents and high fail rates for new restaurants, food halls are quickly replacing singular brick-and-mortar joints. Sometimes this is good, sometimes…not so good. In the case of Canal Street Market, this is very, very good.

Effortlessly chic and cool with clean lines and boundless natural light, CSM is the antithesis to the rest of grungy Canal Street. And the food vendor game? It’s strong.

Nom Wah Tea Parlor, Ilili Box and the Boba Guys have all set up shop here, among a smattering of others, including a juice bar, sushi stand and a rotating cast of pop-ups. One word to the wise: “seating” is mostly standing room only in the back.

Recommended for Chinatown’s Best Restaurants because: It’s the best newcomer to Canal Street in decades.

Andrea’s expert tip: Sign up for the newsletter to find out when events are happening in the adjoining space.

Read more about Lalito →

Source link

#Destinations

0 notes

industrygrowth · 3 years

Text

Global Broth Market Demands Key Players, Growth, Analysis, 2021 – 2030

In a recent published report, Kenneth Research has updated the Global Broth Market report for for 2021 till 2030. Report further now discusses; the various strategies to be adopted or being adopted by the business players across the globe at various levels in the value chain. In the view of the global economic slowdown, we further estimated that China, India, Japan and South Korea to recover fastest amongst all the countries in the Asian market. Germany, France, Italy, Spain to take the worst hit and this hit is expected to be regain 25% by the end of 2021- Positive Growth in the economic demand and supply.

U.S. Market recovers fast; In a release on May 4th 2021, the U.S. Bureau and Economic Analsysis and U.S. Census Bureau mentions the recovery in the U.S. International trade in March 2021. Exports in the country reached $200 billion, up by $12.4 billion in Feb 2021. Following the continuous incremental trend, imports tallied at $274.5 billion, picked up by $16.4 billion in Feb 2021. However, as COVID19 still haunts the economies across the globe, year-over-year (y-o-y) avergae exports in the U.S. declined by $7.0 billion from March 2020 till March 2021 whilest imports increased by $20.7 billion during the same time. This definitely shows how the market is trying to recover back and this will have a direct impact on the Healthcare/ICT/Chemical industries, creating a huge demand for Global Broth Market products.

Get a Sample PDF of report-https://www.kennethresearch.com/sample-request-10225795

According to the statistics by the World Bank, the current health expenditure (% of GDP) around the world increased from 9.08% in 2001 to 9.84% in 2018. Additionally, the current health expenditure per capita (current US$) increased from USD 492.99 in 2001 to USD 1110.84 in 2018. Moreover, growing concern for deaths caused due to various diseases and the need for treatment that can lower the crude death rate, which in the year 2019 recorded close to 7% (per 1000 people), are also anticipated to drive the market growth during the forecast period.

“The research study on Global Broth market 2019 presents an extensive analysis of current Broth market size, drivers, trends, opportunities, challenges, as well as key Broth market segments. Further, it explains various definitions and classification of the Broth industry, applications, and chain structure. In continuation of this data, the Broth report covers various marketing strategies followed by key players and distributors. Also explains Broth marketing channels, potential buyers and development history. The intent of global Broth research report is to depict the information to the user regarding Broth market forecast and dynamics for the upcoming years. The Broth study lists the essential elements which influence the growth of Broth industry. Long-term evaluation of the worldwide Broth market share from diverse countries and regions is roofed within the Broth report. Additionally, includes Broth type wise and application wise consumption figures. After the basic information, the global Broth Market study sheds light on the Broth technological evolution, tie-ups, acquisition, innovative Broth business approach, new launches and Broth revenue. In addition, the Broth industry growth in distinct regions and Broth R&D status are enclosed within the report. The Broth study also incorporates new investment feasibility analysis of Broth. Together with strategically analyzing the key micro markets, the report also focuses on industry-specific drivers, restraints, opportunities, and challenges in the Broth market. Global Broth Market Segmentation 2019: The study also classifies the entire Broth market on basis of leading manufacturers, different types, various applications and diverse geographical regions. Overall Broth market is characterized by the existence of well-known global and regional Broth vendors. These established Broth players have huge essential resources and funds for Broth research as well as developmental activities. Also, the Broth manufacturers focusing on the development of new Broth technologies and feedstock. In fact, this will enhance the competitive scenario of the Broth industry. The Leading Players involved in global Broth market are: • Campbell Soup Company • Knorr Foods Co. Ltd. • College Inn • Pacific Foods of Oregon, Inc. • Manischewitz B Co. • Paleo Broth Company • Bonafide Provisions • Bare Bones Broth • Kettle & Fire, Inc. • Progresso Quality Foods Company

#Global Broth Market

0 notes

roundtheworldrambles · 6 years

Text

Xi’an, China

Day 56 - Beijing to X’ian

We boarded our sleeper train at Beijing West Station in the evening - beginning our 16 hour journey to Xi’an, over a thousand kilometres Southwest of Beijing. The language barrier made for quite a challenge - with Christie and I running all over the massive station, trying to figure out how to collect our tickets. I later found out that Beijing West Station is the largest train station in all of Asia, typically serving over 150,000 passengers per day.

Finally found our platform!!

Fortunately, after a few days of being in China, we had quickly learned to give ourselves lots of extra time with any form of transportation! Having collected our tickets, we joined the throngs of people in the waiting area. Packed into every available chair and inch of floor space, many passengers were travelling with big cardboard boxes and stuffed rice bags. Loud announcements in Mandarin blared from overhead speakers, updating travellers on the constant stream of trains coming and going from the station.

Our sleeper compartment was shared with two other friendly Chinese women. Although we were unable to directly communicate with each other - between Google translate and a similar Chinese app, we were able to exchange a few simple pleasantries and smiles. The small bunks were quite basic, but comfortable enough for our long overnight journey. We secured our passports and valuables in our bags with a bicycle lock, settling down for the night as our train chugged South out of Beijing.

Day 57 - Xi’an

Arriving in Xi’an station mid morning, we walked to our hostel in the middle of the walled city centre. The city of Xi’an is one of the most ancient in China, steeped with thousands of years of Chinese history. Many early royal dynasties called Xi’an home, along with the first Emperor Qin Shi Hueng, who unified China over 2000 years ago by conquering states throughout the region.

In addition to being a capital of ancient civilization, Xi’an was also the terminus of the Silk Road trade route. Because of this important location in ancient trade, Xi’an has evolved over time as a city with an incredible mix of people, religion and culture. These influences continue to be reflected to this day in everything from the vibrant Muslim minority, to the fusion of Chinese and Western architecture seen throughout the city.

As we made our way through the historic city centre, we immediately noticed the poor air quality. Although warmer than Beijing, the winter season in Xi’an is known for the heavy blanket of smog that hangs over the city. Looking through the window of our hostel room, the city skyline was scarcely visible beyond a few blocks, hidden in the thick haze. I have never before experienced smog to the extent we saw in Xi’an, and throughout our entire stay in the city, we barely saw the sun.

Thick Smog over Xi’an

Dropping off our bags, we set out to explore the city. Our hostel was located in a wholesale/market neighbourhood of the city, with delicious coffee shops scattered throughout wholesale stores. (For the record, the coffee throughout China was consistently fantastic!) Walking along the narrow sidewalks crammed with scooters and bicycles, we passed wholesale vendors selling everything from engine parts, cookware and beauty products. At the end of our block, we were immediately greeted by the strong, unmistakeable smell of a fresh fish market, with every type of seafood imaginable on display in the open air.

In the centre of historic Xi’an, we traversed a chaotic, multi-lane roundabout to visit the ancient Bell Tower. Over 600 years old and built in the Ming Dynasty, the tower was named for the 6.5 ton bell within, which historically was rung to tell time or to raise an alarm in the ancient city. The classical Ming architecture in the tower was reminiscent of the Forbidden City, with green-tiled eaves and red decorative lanterns.

After a few failed attempts to find lunch (complete with one instance of being ignored at a restaurant!), we tucked into a steaming basket of dumplings and bowl of spicy noodles. Continuing our exploration in the afternoon, we wandered towards the Muslim Quarter. Turning a corner, we were met with an immediate assault on the senses - scooters whizzing through crowds of people on Bienyuanmen Muslim Street, with hundreds of handmade food stalls lining the bustling sidewalks.

Market in Xi’an’s Muslim Quarter

The food market in the Muslim Quarter was unlike any I had ever seen before. Carcasses of various animals were hung along the street, with the meat stripped down to the bone. In China, almost every part of an animal can be used in cooking - which we saw throughout the market, with lungs, liver and heart displayed for sale. The smell of roasting walnuts, scooter exhaust and pungent jackfruit filled the cold air. Walking amongst the stalls, every imaginable food could be purchased, from deep fried potato spirals, blocks of spiced tofu, freshly squeezed pomegranate juice, and persimmon donuts. Chinese Muslim men behind stalls wore white caps, with women covering their head with beaded headscarves.

We continue along a series of side streets to find hundreds of other products on sale, from spices to pearls. We were quickly on the receiving end of some fairly intense sales pitches and bartering, in one case a vendor grabbing at our clothes as we tried to quickly walk away. Needing a break from the chaos of the Muslim Quarter, Christie and I retreated to the nearby Great Mosque of Xi’an. A complete juxtaposition to the commotion of the nearby streets, the peaceful grounds of the walled complex provided us with a welcome quiet moment. Built in the Ming Dynasty, the Mosque mixes traditional Chinese architecture with Islamic designs seen in the Middle East. Lush gardens were framed by ornate wooden archways, separating a series of beautifully manicured courtyards.

Christie wandering through the grounds of Xi’an’s Mosque

Gathering our energy over another coffee (the fatigue from riding the overnight train kicking in around now!), we headed to the South Gate of the city to walk around the Xi’an City Wall. Running alongside a moat, this impressive wall circles the historic city centre, running for 13.7 kilometres. At 12 metres tall and 18 metres wide, the wall was built to protect Xi’an from invasion, and is among the largest defensive military systems of the ancient world. As the daylight fell, Christie and I wandered along the top of the South wall as the red lanterns were lit. From our vantage point, we could see both the ancient and modern sides of the city as we walked back to our hostel for the night.

Lanterns along the city wall surrounding Xi’an’s historic centre

Day 58 - Xi’an and Terracotta Army

Christie and I woke early and headed out to visit the Terracotta Warriors, located about 40 kilometres East of Xi’an. The Terracotta Warriors (or “Army”) were only discovered in 1974 when farmers were digging a well, and is considered to be one of the most famous archeological discoveries in modern history. The Terracotta Army is estimated to have been constructed around 200 BC, and is made up of thousands of life-sized clay warriors. This Army was built to provide protection and military power for the first Emperor Qin Shi Hueng in the afterlife, and represents the soldiers he commanded during the wars that unified China. The Terracotta Warriors, which include an infantry, and cavalry, were buried near the tomb of the Emperor.

Terracotta Warriors in Pit 1 - the largest excavation site

It was freezing cold outside as we began our visit to the Terracotta Warriors. The site has three separate excavation pits, with several ongoing digs in progress. The largest pit is the size of an airport hanger, with row upon row of life-sized terracotta models. These warriors would have once been brightly painted, but after thousands of years in the ground, all colour has worn away. As I took in the impressive rows of ancient warriors, I gradually began to notice variations in their uniform, hairstyle, and posture. These small differences indicate the rank of the soldiers: from generals, to archers and charioteers. In another pit, there were also life-sized terracotta horses.

The main excavation site is the size of an airplane hanger, and growing.

After visiting the excavation site, we continued onwards to see the mausoleum of the first Emperor. This tomb has not yet been excavated, and there is little more to see than a massive pyramid of earth in the distance. Archeologists suspect that within this mausoleum there may be further life-sized models to protect the emperor, along with a replica of the ancient city of Xi’an. It is also believed that in addition to the clay figures, thousands of real people were buried alongside the emperor - from concubines to craftsman who built the mausoleum. All of these people were intended to follow the emperor into the afterlife. There are many stories and ancient texts describing the wealth and riches buried within the tomb, as well as descriptions of booby traps to guard against robbers.

Unfortunately, Christie became very sick enroute to the site, so our visit to the Terracotta Warriors ended up being quite brief. (Christie jokingly asked me to call this post “Christie learns what Immodium does and has hallucinations about going on a spirit quest”). It was a pretty rough day for her, and she ended up going to sleep immediately after our return to Xi’an.

Traditional Chinese Hot Pot

After making sure that Christie was resting and had everything she needed, I joined our British roommates for homemade Chinese hot pot. This delicious dish is made by cooking a variety of vegetables, tofu, noodles and spices in a boiling broth on the table in front of us. I had a few beers with a jovial group of Brits, including one very impressive guy who had cycled all the way from England to China!

Hotspot dinner with the Brits!

After dinner, we decided to take out Mobi-bikes (one of the countless bike-share programs in the city), to cycle across Xi’an to a bar tucked away near the South Wall. Biking through Chinese traffic, including through massive roundabouts, was equally exhilarating and terrifying - an experience in and of itself, given that so many Xi’an residents get around town this way.

The hidden underground bar, though not visible from the street, was packed with a combination of Chinese locals and a few foreigners, listening to live music, dancing and playing table games. I had a great time, and really enjoyed seeing what a night out in China was like!

Xi’an’s Bell tower at night

#China #Inspiration

1 note · View note

easyfoodnetwork · 4 years

Text

You Don’t Have to Be on a Diet Right Now

lunamarina/Shutterstock

Memes about gaining weight during quarantine are everywhere, and they’re body-shaming at its most insidious

As soon as it became clear that the only way to mitigate the impact of the novel coronavirus was to isolate and stay indoors, talk of the “quarantine 15,” a horrifyingly timely update to the “freshman 15,” was inevitable. Stuck inside our homes with only Netflix and snacks as comfort in the middle of what is arguably the most uncertain time in modern history, many of us were more worried about getting fat than contracting an illness that makes it so difficult to breathe that you might die.

It manifested, of course, in memes. One popular meme depicted a woman rolling her floured belly onto a cutting board like yeasted bread dough. “So after this quarantine, will the producers of My 600 Pound Life just find me,” another meme wondered. Self-described fitness experts shared at-home workouts, with posts detailing how to use one’s own body weight and the canned goods we’ve all stockpiled to stave off isolation-related weight gain. Some fitfluencers suggested putting on actual pants, the kind that button, every couple of days to make sure that you’re not gaining weight, because your comfy pants will “make you believe that all is well in the kingdom.” All together, it adds up to a neverending trickle of body-shaming.

It almost makes sense. In the middle of a global health crisis, why shouldn’t people try to stay as healthy as possible? But, of course, there is nothing healthy about diet culture, which encourages everything from orthorexia, or an obsession with “clean eating,” to other forms of disordered eating in its pursuit of thinness above all else. These memes function as a shroud for the obvious harm that diet culture does to all of us. More than that, these jokes hide diet culture’s insidious connections to classism, body shame, and a multibillion-dollar industry that stands to profit from all of us deeply hating ourselves.

First, jokes about the horrors of getting fat are a direct and painful jab at people who are actually fat in the present tense. All of us that exist in “before”-picture bodies are keenly aware that many people would rather be dead than fat. There’s nothing like seeing your thin friends react with disgust to photos of bodies that look just like yours. Every time you share one of those memes, you let the fat people in your life know exactly what you think of them — that their bodies are disgusting, and you’ll do just about anything, including periods of literal starvation, to avoid looking like them.

And diet culture doesn’t just harm fat people. It reminds all of us that we are not good enough, that being just a little bit thinner and more toned is the key to happiness. Quarantine-themed workouts targeting “problem areas” like chubby arms, bellies, and thighs remind us that the things we are told to be self-conscious about are, in fact, not good enough. Weight Watchers and NutriSystem literally would not exist without stoking fears that the couple of extra pounds that come with disrupting normal life will transform everyone into fat, shapeless monsters.

What’s so frustrating about all of this self-torture is that science has told us, over and over, that it is extremely unlikely to work. Somewhere around 95 percent of all dieters will eventually gain back all of the weight that they lost. Often it will be more, because dieting trains our bodies to hold on to every single calorie like it’s the last one we’ll ever eat. Diet culture isn’t successful because dieting works, it’s because it’s designed to set you up to fail. If it were, in fact, possible to “lose all the weight and keep it off,” we wouldn’t all be dieting all the damn time.

And don’t think that the industry doesn’t see this moment as an opportunity. Multilevel marketing shillers and snake oil salesmen immediately realized that this is their time to shine, hawking everything from quarantine-friendly diet plans to vitamins that will allegedly prepare the immune system to fight off the novel coronavirus. As a journalist, I’ve been pitched everything from bone broths to protein powders that will allegedly boost my immune system while warding off weight gain.

Most crucially, many of us aren’t sitting indoors just watching Netflix and relaxing. For the millions of people who have lost their jobs in the service industry and beyond, these are not times of abundance and leisure. People are having a hard enough time figuring out where their next meal is coming from, and shaming them because that meal is a package of ramen noodles or a fast-food burger is at best a dick move, and at worst a classist punch-down at people who are doing their best to survive. Admonishing working parents feeding their kids what they’ve got instead of veggie-packed bento boxes they can’t afford is as cruel as it is pointless.

Being stuck indoors, socially isolated and inundated with diet culture bullshit, is particularly fraught for people who are struggling with disordered eating habits. These unhealthy eating patterns are much more common than we think, and aren’t limited to the clinical diagnosis of illnesses like anorexia and bulimia. The leap from dieting to disordered eating is often not that dramatic, and because being stuck indoors can limit access to mental health treatment, it’s a good idea to err on the side of not being a complete asshole to those who are stuck at home, suffering in silence, enduring countless jokes about the weight that people are terrified to gain.

What we should really be doing right now is figuring out how to stop fighting with our bodies every single day. That is a productive use of this time, especially considering that no amount of starvation or exercise is going to make this pandemic feel any less scary, and no amount of thinness can protect any of us from contracting COVID-19. What is possible, though, is using this time to be a little bit nicer to both our own bodies, and the bodies that we are told are not good enough.

from Eater - All https://ift.tt/3bJDCUY https://ift.tt/3aALGqV

lunamarina/Shutterstock

Memes about gaining weight during quarantine are everywhere, and they’re body-shaming at its most insidious

from Eater - All https://ift.tt/3bJDCUY via Blogger https://ift.tt/2UzL1jR

#Blogger #cooking #Eater #food #recipes

0 notes

vincentpennington · 5 years

Text

Stocking Your Paleo Pantry

Wondering how to fill your kitchen and pantry with healthy real food so you can cook nourishing meals even during emergencies? Here are my top tips on how to stock a paleo pantry!

I’ve heard from many Nomsters—especially those who are brand-new to Paleo—who’ve read my Paleo 101 overview and want to dive right in, but they don’t know how to prep for the journey. And while I’ve posted about my own home pantry before, I know mine’s got a bit more stuff than most folks need. (I tell myself it’s ’cause I develop recipes for a living now—but to be honest, it’s also because I’m a recovering hoarder.)

Ready? Let’s fill your kitchen with all the good stuff that’s going into your family’s belly!

Stock up on protein!

I’ve said it before: The most sustainable, nourishing, and flavorful animal protein comes from healthy beasts that chow down on whatever nature intended them to eat. When filling up your freezer or fridge, prioritize the purchase of grass-fed (and grass-finished) beef, lamb, and goat, as well as pastured poultry/eggs and sustainable seafood.

Yeah, I know—these items aren’t cheap, but I make it work by buying ground meat and lower-cost braising cuts (e.g., chicken thighs, whole chickens, chuck roast, brisket, beef shanks, Boston butt roast). Plus, I always stock up when there’s a sale.

Emergency Protein!

I also keep “emergency protein” on-hand to ensure quick meals whenever I’m too tired, lazy, or stressed to whip up more complicated recipes. These pre-cooked items include canned seafood, (like wild salmon, sardines, and tuna), hard-boiled eggs, sausages, and organic deli meat. And when I’ve got absolutely nothing in the house, I’ll swing by my local market and buy a salt-and-pepper-seasoned rotisserie chicken that I can serve with a giant green salad. But to be frank, I try to always have stuff in the pantry, ’cause the only way to ensure healthy meals is to be prepared!

Key thing to remember: don’t make perfect the enemy of good. Just do the best you can. (True confession: we have some cans of Spam in the pantry, too.)

Online healthy meat sources

I have personally shopped online at these vendors and highly recommend their meat and seafood:

Belcampo Meat Co.

Five Marys Farm

Thrive Market

US Wellness Meats

Vital Choice Seafood

Fruits and Vegetables!

People wrongly assume that eating Paleo is a MEAT FEST, but I respectfully disagree. Sure—on my dinner plate, you’ll find a palm-sized portion of high-quality protein, but the rest of my plate is overflowing with vegetables. It’s become a Paleo cliché, but I eat more plants than I did when I dabbled in vegetarianism many years ago.

I prioritize purchasing in-season, pesticide-free produce and I make sure my family eats a variety of fruits and veggies. Of course, I have to make sure that I actually eat ’em because there’s nothing worse than pulling open my vegetable crisper and finding melted and moldy produce.

Vegetables and fruit with a longer shelf life:

Winter squash (e.g. butternut, kabocha, spaghetti, and delicata varieties)

Citrus (e.g. oranges, tangerines, lemons, grapefruit, etc.)

Cabbage (e.g. Napa, green, red, and savoy)

Potatoes (store them in a cool, dark place)

Beets

Apples

Onions, shallots, and garlic

Stock your freezer with veggies!

I also stock up on “emergency greens” by stocking my freezer with organic frozen vegetables (e.g. kale, spinach, peas, mixed vegetables, cubed squash, riced cauliflower, etc.). After all, when the veggies are pre-washed, pre-cut, and in my freezer already—I don’t have an excuse not to cook with them.

Healthy Cooking Fats!

Replace the bottles of highly processed, omega-6 dominant vegetable oils on your shelves with healthy cooking fats like ghee, coconut oil, rendered animal fats (e.g., lard, tallow, bacon drippings, and duck fat), avocado oil, algae oil, or extra-virgin olive oil. Remember: fat is not the enemy. You just need to make sure the fats you consume are the right fats. (You can read more about healthy fats in this cooking fat primer by my pal, Diane Sanfilippo!)

Flavor Boosters!

Nobody wants blah food, right? I have certain items on-hand all the time that will magically transform meat and veggies from boring to nomtastic! The number one thing to know is which ingredients naturally boost umami, the fifth taste. I extoll the virtues of umami whenever I can because it truly is the shortcut to deliciousness. You can read about it in both of our cookbooks or listen to this podcast episode to learn more.

Here are the flavor boosters that I stock in my kitchen:

Coconut Aminos: This dark, salty, aged coconut tree sap tastes remarkably similar to soy sauce, but without gluten or soy. I combine it with fish sauce for the perfect seasoning.

Red Boat Fish Sauce: Fish sauce is a staple ingredient in a number of Southeast Asian cultures. It’s literally umami in a bottle. Yes, it smells a little gross, but don’t judge a condiment by it’s nose. A few drops makes every savory dish taste better.

Fresh garlic, ginger, scallions: I do a lot of Chinese cooking so I always make sure I have these three items on hand—the holy trinity of Cantonese cooking.

Fresh herbs: Fresh herbs add brightness and flavor to your meals, so make sure you have plenty on hand. Watch this Periscope video to see how I store fresh herbs so they last up to two weeks.

Dried spices and seasonings: My spice cabinet always contains dried thyme, bay leaves, garlic, and onion. I also have several spice blends that are all-purpose seasonings (e.g. Magic Mushroom Powder or Primal Palate Adobo seasoning)—just sprinkle it on a garbage stir fry and you’re golden!

Assorted vinegars/citrus: Acids are a key component in cooking, and one of the most valuable flavor enhancers in your pantry. A splash of vinegar or a squeeze of fresh lemon or lime juice often adds much-needed tartness and brightness to your finished dishes. Just make sure that your vinegars don’t contain gluten (e.g., malt vinegar) or additives.

Prepared sauces/dressings: It’s always better to make your own sauces and dressings from scratch, but to stay sane, I keep a few bottles of marinara sauce, Thai curry paste, and salsa in the pantry. All feature Paleo-friendly ingredients, and enable me to quickly throw together a meal. (Feeling ambitious? Make your own Paleo-friendly sriracha. I even have a Whole30-compliant version!)

Dried Mushrooms: Add a blast of umami to all your stews and braises by tossing in a few reconstituted dried mushrooms. You can also use them to make the best seasoning blend of all time, Magic Mushroom Powder.

Tomato Paste: Just one spoonful will add depth and umami to your stews and braises.

Bacon: Bacon is delicious, but I use it more as a flavor booster than as the main dish. Make sure the bacon you choose is made with pastured pork and no crazy additives. If you’re on a strict Paleo challenge, avoid bacon with added sugar. My kids go crazy over my Roasted Broccoli & Bacon, because BACON.

I frequently update this Amazon store with my favorite paleo kitchen pantry items, including the stuff I mentioned above!

Drinks

Your mother is 100% correct about water being the best way to hydrate, and I’m not going to disagree with her. You can make your agua fancier by adding sliced fruit or cucumbers (spa water!) or you can guzzle sparkling water. But if you’re craving something different, I recommend kombucha, assorted teas (with no sweetener or dairy), coconut water, or black coffee. Homemade almond milk is also kind of awesome. (Just omit the vanilla extract if you’re on a Whole30.) On chilly mornings, one of my favorite drinks is a warm mug of bone broth, which you can store frozen in convenient portion sizes. Don’t knock it ’til you try it!

Snacks!

After I started eating Paleo, I discovered that I was a lot less hangry, and I didn’t need to snack every couple of hours. Once my body got acclimated to eating real food again and responding to my natural satiety cues, I found that I wasn’t hungry all the time. In fact, when you go Paleo, you’ll probably only reach for nibbles because you’re bored and feeling like chomping on something. If I’m at home and my stomach rumbles ’cause I didn’t quite fill up on my main meal, my snacks tend to be mini versions of meals (like fruit or vegetables + protein + healthy fat).

Packable paleo snacks!

Of course, there will be times when you’ll be travelling or stuck in a Paleo wasteland in between meals (say, at work or school) and you might want to have a little something in your bag to tide you over. My favorites are salted and roasted macadamia nuts, beef jerky, and dark chocolate (85-90% cacao). I don’t indulge in sweets too often, but when I do, I make sure it’s worth it and I won’t feel terrible afterwards. (Reminder: If you’re doing a strict Paleo challenge, you should avoid even Paleo-fied versions of your favorite treats. Sugar is still sugar, even if it’s in the form of honey or maple syrup.)

Okay, Nomsters—keep well-nourished and stay healthy!

[Originally posted on December 28, 2015. Updated on March 15, 2020.]

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Stocking Your Paleo Pantry appeared first on Nom Nom Paleo®.

0 notes

gethealthy18-blog · 5 years

Text

My Common-Sense Guide to Viruses and Pandemics (for Moms)

New Post has been published on http://healingawerness.com/news/my-common-sense-guide-to-viruses-and-pandemics-for-moms/

My Common-Sense Guide to Viruses and Pandemics (for Moms)

Table of Contents[Hide][Show]

I recently spent a long day interviewing medical experts about the current global pandemic and what it could mean for us all individually and societally. When Hurricane Michael caused massive devastation several years ago, I wrote a post about emergency preparedness, but after my research and interviews today, I felt that this current situation deserves its own type of approach.

I’m going to share tips from experts and what my family is doing to stay healthy and prepare for potential social distancing scenarios or shortages of supplies. Nothing in this post is meant to be medical or health advice, and I’m not commenting on the severity of the virus. I am not a doctor or immunologist and I recommend reading articles like this one from Dr. Elisa Song for the medical implications.

My Personal Take on Pandemics

On a personal level, I’m not too worried about anyone in my immediate family if any of us get the virus. There are no reported deaths in children under 9 and it exhibits with mild symptoms even in most adults (except elderly populations). That said, the biggest concern I heard today from researchers and doctors is that a quick spike in cases could overwhelm the medical system and lead to major healthcare and economic problems down the road. For this reason, they are strongly encouraging us all to take steps to “flatten the curve” and slow the spread if possible.

I’ve detailed many of these measures below but common recommendations from experts include:

Thorough and frequent handwashing (this is a great video on how to wash hands properly, for kids and maybe some adults too!)

Minimizing unnecessary social contact and avoiding large groups

Postponing non-essential travel (for now)

Monitoring for symptoms and avoiding going out in public if symptomatic

Keep an ear out for a detailed podcast on Monday with recommendations from Dr. Elisa Song.

This post is simply to share what I’m doing and would love to hear your opinion in the comments. Please join the conversation in a respectful and helpful way.

Prepare for More Time at Home

The most recent reports indicate that many of us might be spending more time at home over the next few weeks and months. Schools and universities are closing. Offices are adjusting policies. Grocery stores are selling out of food and household supplies. Experts are recommending voluntary social distancing as much as possible. For now, these measures are voluntary, but it’s a great idea to be prepared with what we need at home either way.

Their reasoning? The more we can slow the spread of the virus and flatten the curve, the less serious it should be nationwide and the more of a chance our healthcare system has of being able to handle it.

While the Instagram world is filled with jokes about people being more worried about being stuck at home with their kids for two weeks than the virus itself… being in our homes for long periods of time is a possibility at this point and one that we should all rationally prepare for.

We already homeschool, but since travel and activities may be canceled, we’ll be focusing on things we want to do but can’t always make time for, like:

I also have the Bored Jar ready and waiting if needed!

Stock Up on Essentials (Without Stockpiling)

If you’ve been to any store, you’ve likely already noticed that a lot of common items are selling out. Hand sanitizer is not available anywhere and even the ingredients to make it are in limited supply. I’m sharing links to items I’ve ordered and also substitutes for times when basic items are not available.

What I’m Stocking:

A 60-day supply of any essential medicines or supplements

Dr. Bronner’s Liquid Castile Soap – for making hand soap, cleaning, etc.

Dr. Bronner’s Sal Suds – stronger cleaner and also works as laundry detergent

Branch Basics – all-purpose cleaner that can be used for laundry and even as soap

Toilet paper and baby wipes

Tampons and pads (or I recommend getting a reusable menstrual cup which is also much more effective and comfortable!)

Food in bulk from Thrive Market: canned goods (beans, vegetables, etc.), tuna, sardines, nuts, rice, hemp hearts, peanut butter, oils: olive, coconut, etc., chia seeds

Pet food

Laundry detergent

Protect Our Home Environment

My house is still the hangout spot for all the neighborhood kids (who are all now home from school) so I’ve stocked up on healthy foods, but am also taking these measures to help slow or minimize potential spread:

Using Air Filters: I’ve been keeping our Air Doctor and Air Oasis machines running non-stop. Here’s my review of all air filters.

Diffusing Essential Oils: I grabbed a couple extra diffusers and stocked up on Plant Therapy Essential Oils (Germ Fighter, Defender, ImmuneAid, RespirAid, Calming the Child, and others).

Extra Hand Washing: Experts agree that hand washing is one of the best steps we can take to stop the spread and minimize our chances of getting it. I stocked up on liquid castile soap and am making big batches of my homemade foaming hand soap with added Plant Therapy Germ Destroyer essential oil. I’m reminding everyone to wash their hands with warm water and soap for at least 30 seconds especially after being out in public places.

Hand Sanitizer: I’ve also made big batches of my homemade hand sanitizer recipe to keep on hand when we are out of the house. I don’t normally use hand sanitizer but do at times like this and just added a recipe to that post for an alcohol-based version that meets current recommendations.

Saline Nasal Irrigation: Another step I always take this time of year. We’ve been using Genexa Saline (save 20% with code WELLNESS) after travel or potential exposure.

Focus on Our Immune Systems

Even when there isn’t a global pandemic, it’s a good idea to bolster our immune systems this time of year. These are good things to do during cold and flu season anyway.

Vitamin C: I stocked up on bulk ascorbic acid and food-based vitamin C capsules.

Vitamin D: In our podcast episode, Dr. Elisa Song explained that having good vitamin D levels is important for avoiding respiratory complications. It won’t keep us from getting sick but it has been shown to shorten duration and lessen severity. I keep these high-dose drops on hand and test our levels to make sure we are in safe range.

Genexa Remedies for Comfort: In case any of us get any of the things going around, I keep Genexa Cold Crush and Flu Fix on hand to lessen symptoms. Use code WELLNESS to save 20% on all products at this link.

Bone Broth: Contains amino acids that are immune-supporting. I just stocked up on Kettle and Fire Broth since it is also non-perishable and great to have on hand.

Get More Sleep: Sleep deprivation can weaken the immune system. This time of year, it’s important to get enough high quality sleep. This post has some tips.

It’s important to remember that although concern is high, our bodies are equipped with an incredible system of defense, which we should support in any way we can.

Useful DIY Recipes as Items Become Unavailable

We’ve all read the stories about store shelves emptying out. If you’re looking for the following items, consider making them yourself as in most cases you can still get the ingredients.

Here are the recipes:

I’ll keep updating this post as other ideas come to me. Solidarity to all of the moms wondering and researching out there right now… and tune in on Monday to my podcast with Dr. Elisa Song for more.

Are you worried about everything going on? What steps are you taking? Share below!

Source: https://wellnessmama.com/424222/pandemics/

0 notes

ahntravels · 5 years

Text

Des Petits Trous...Toujours Des Petits Trous...

Sorry I have been absent from the blog. Blogging takes a lot of time, and Nic and I were trying to make the most of it before we had to fly away.

Okay, so last blog of France...

Epernay. We caught the late bus (3:00 PM) to arrive in Paris around 6 PM. I rented a place through Booking.com. What is the difference between Airbnb and Booking.com?

I’m going to go on a rant about Airbnb.

I am writing this post at 10PM on Sunday, 9/29 in Paris. I’m going to jump around a bit in time, but I am need to address Airbnb upfront.

So, when Nic and I first arrived in France on 9/15, we stayed ONE night in Paris before driving to Saint-Malo and doing the road trip. Because we just needed ONE night to stay in Paris, I rented a ROOM via Airbnb. The photos of the apartment looked nice, and the apartment was in a really nice location.

Before we arrived, I received a BUNCH of messages from the host. Literally 4 messages. I’m going to post them here because I want a record of this (btw, homeboy needs to update his photo because he does NOT look like this, but that is besides the point):

Okay, looks innocuous enough, right? Then I received a SECOND message:

RED FLAG: #2: More than 30 minutes? #4, really? And then he says he looks forward to seeing us?

Anyway, I was like, okay...I get it. He wants to make sure we can get in and etc. For the sake of completeness, here is message #3 (nice details, to be honest):

Message #3:

Message #4 (notice the timetable of letting him know about our arrival has become even more tight...it was 30 minutes earlier, and now it’s 20 minutes?):

Also, he said in the advertisement we could get into the apartment after 12:30, now it’s 12:45 PM.

All that being said, we did our stay on September 15th. We left less than 24 hours later (see my blog post about our first stay in Paris) and moved on. The way Airbnb works is that you leave reviews for the host and they leave reviews about you as a guest. Let’s check my previous reviews:

Nic and I literally arrived at this guy’s apartment, didn’t cook, didn’t use the kitchen, drank 2 COFFEES using his Kurig machine/coffee pods, washed the 2 freaking cups we used, and took 2 SHOWERS TOTAL. We arrived at 2PM and left before 10AM.

Why did we arrive at 2PM? Because when I contacted homeboy when we arrived in Paris, he was out RUNNING, missed my call, and then was grocery shopping and said we couldn’t come to his place before 12:30.

What review did he leave me?

Nope. I don’t play these games. Nic and I came to the apartment at 2 PM, I took a shower, and we took a nap. No lights were on. We LEFT, got dinner, and came back around 9 PM. We went to sleep, woke up at 8 AM, packed, drank 2 COFFEES, and LEFT. What lights? What electricity? And WHY AM I PAYING YOU?

My response:

Conclusion: FUCK. YOU. Sorry, that is harsh, but seriously? I am not sure if he can respond to my response, but if he can, good luck. I have said all I needed to say on this issue so that’s it.

Nic had the issue with Airbnb in Arles (read that entry) so I will say: Booking.com your apartments/hotels if you can. It’s more professional, people purely rent their spaces to guests so understand what to expect, and don’t act like entitled assholes. Airbnb at your own risk.

Okay, so I woke up to this bad review, so I just had to address it. But backtrack to Friday after we got off the train and entered our Paris apartment (which, btw is gorgeous; through Booking.com):

I have been in contact with the host the whole time. We have the whole apartment, and the host has been amazing in terms of being in contact with me. Our arrival time changed, and no issues. The kitchen is stocked with supplies, the sheets and bathrooms immaculate, and a complete 180 from asshole.

Friday night, Nic and I just hit up a bar/art space and hung out:

We went walking through Paris, before returning to the apartment for some tapas dinner:

What is the name of the orange cheese? I’m testing you!

So, the plan was that we we were going to host a dinner party for Nic’s friends on Saturday. I planned a menu which went through some revisions due to the market availability, but I’ll address that.

The original menu was:

Apertif: -Sausage (bought) -Sardine spread (homemade) -Nuts -Chips -Sparkling wine

Starter: -Red Cabbage and French Radish salad w/mustard vinagrette

Main: -Roast pork with an onion and grape sauce

Dessert: -Something bought

Cheese: -Up to Nic

Drinks: -Rouge

Saturday’s plan was to include antiquing (I wanted to buy some plates or glasses) and then to buy the food for the dinner party. Guests were to arrive at 6:30/7:00 (which meant 7:00 or 8:00 in French time). Guests were to include: Nic’s best friend (consultant), Nic’s brother (officer in French military) and Nic’s brother’s friend (historian). And me and Nic, of course.

So, now we are at Saturday.

We woke up and went antiquing! The oldest “flea” market in Paris is right outside the city. When you get off the train, you are greeted with a bunch of stalls selling fake Louis Vuitton and designer wares. Nic needed a belt, so he bought one:

Once you walk through the outdoor market, you walk through these antique, rich stalls that are selling really expensive items. Like, people literally have magnifying glasses examining signatures, construction, and the quality of the glass on items.

I wanted wine glasses, and bought 2 crystal Baccarat wine glasses for a good price (15 Euros each):

Plates and silverware were a wash since I couldn’t find matches or the plates weren’t hand painted. Anyway, when I have money I would love to come back and buy a complete set of glasses or silverware.

Okay, after the day at the market it was time to get lunch and then go shopping for the dinner party. Nic used to live and go to university around the area, and knew of a really good vegetarian Indian restaurant (thank ____. I can’t wait to go back to being vegan!!!!)

Nic is probably literally gaining so much weight because of me. I eat half the food and he eats his portion and then finishes mine. On the menu was samosas (the triangles on the photo before) and then this meal was vegetarian biryani (rice), some yellow pea dal (to the left of rice), and then chickpea dish (far top left) and egglplant (far top right)

After lunch, we went to a supermarket and bought all the food for the dinner party. Then I started cooking!

So, menu became revised because the store didn’t have any purple cabbage for the cabbage salad. Red cabbage salad became a Belgium endive, french radish, and fresh walnut salad (same dressing). Here is Nic cracking the walnuts for me:

I made a sardine spread a la David Lebovitz. We couldn’t find fresh sardines, so I had to buy canned sardines (just sardines, no oil). You have to remove the spines and bones, but that is fine. I just removed the spines and bones and baked them with a little bit of olive oil in the oven. Then follow the recipe.

We served that with some Spanish chorizo (bought), pistachio nuts, mustard flavored potato chips, pretzels, and some baguette toasts along with sparking wine.

Salad was the endive salad:

Belgium endive, sliced French radishes, some salad greens, fresh cracked walnuts, and a mustard vinaigrette.

Main:

Roast pork with a pearl onion/grape sauce with roasted fingerling potatoes. How I did the pork:

-Melt some butter in a dutch oven -Sear pork on all sides that has been coarse salted and peppered (I did 1kg for 5 people, and we had leftovers) -Remove pork, add a cup of white wine to the drippings -Add 2 cups of chicken broth, peeled pearl onions, garlic, and thyme -Add pork back in -Cook on low on the stove for an hour -Remove pork; cover with foil -Raise heat and reduce the onion sauce for 40 minutes -Another pan, add some butter -Add 1 cup grapes whole (French grapes) -Grapes will burst and become its own sauce -When ready to serve, add pork back into reduced onion sauce -Cook for 20 minutes to heat pork and finish cooking -Remove pork, slice -Top with onion sauce -Top with grape sauce -Sprinkle with chives

For the potatoes: -Clean and cut potatoes in half -Sprinkle with garlic and some olive oil -Roast for 1 hour -Serve

Dinner was a success! Dessert was an apple tart we bought. Nic’s brother is the forward right; he had to take the 6AM train to be back in the morning. The person I am talking to is the historian who went to school with Nic’s brother, and we were talking about politics (of course) and the differences in curriculum between France and America. Nic’s best friend Julien is a consultant, so we talked about our needy clients. After dinner, they all went out to meet other friends, but I stayed back to clean and just go to sleep. I was tired!

Next morning (SUNDAY):

I loaded the dishwasher from the night before, but we needed to do another load of dishes. Nic graciously said he would clean from the night before, so he unloaded and reloaded the dishwasher. The plan was to visit Musee d’Orsay, so we cleaned (he cleaned) and we left!

On our way to the museum, we passed by Serge Gainsbourg’s old house. Remember the small holes song from Saint-Malo? It has followed me here!

Nic’s mom loves the song, and I promised I would learn it in French.

Anyway, museum!

After the museum, it was around 6:00PM. We went on a walk, and then went to the store to buy dinner and food for our flight tomorrow. We have to leave the apartment by 11:00 AM, and our flight is at 2:15 PM.

Last dinner! Store bought pizza ($5) and leftover endive radish salad. And a quiche.

I can’t can’t can’t wait to be vegan again. Tomorrow, the meat and cheese will be gone.

I have lots of trinkets I have bought along the way: mustards, salts, a St. James wool sweater, soaps from Marseille, art from Caylus, crystal glasses from Paris, candies, and of course all the memories.

On our walk home, this rainbow greeted us. I’ll miss France, but it is time to come home.

0 notes