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mxlfoydraco · 1 year

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Hello, do you have Drarry Fic Recs centered around Christmas or the Holiday Season? :) Love your blog, best regards

Apparently, I know more Christmas fics than I thought I would? Considering that I'm not a Christmas person at all lmao. Another caveat that I took a 2 year hiatus, several friends have written advent/holidays fics but I'm not very up to date!

Humbug (A Christmas Tale) by Snegurochka (80k)

Draco has been taking his casual relationship with Harry for granted. Visits from four key ghosts the night before Christmas just might shake up his priorities in life.

All Roads Lead Home by dracogotgame (14k)

Draco is strong-armed into spending the first Christmas after the War with the Weasleys. And Harry Potter.

The Safe House by emmagrant01 (10k)

Aurors Harry Potter and Draco Malfoy are forced to spend Christmas together in a safe house. Bet you can guess what happens. ;-)

A Lick and a Promise by @tackytigerfic (55k)

Something sinister stirs in Hogwarts! When magical creatures and students at the school are hit with a debilitating blood curse, Minerva McGonagall approaches the Ministry for help. Star Auror Harry Potter seems to be the obvious choice to go undercover—as DADA Professor, naturally. He’s going to need the help of the Ministry’s foremost expert in blood magic to get to the bottom of the mystery, though, and he’s not entirely convinced that going back to Hogwarts with Draco Malfoy is a good idea. Things are complicated between them—what’s new?—but they know they have to learn to work together (and keep their hands off each other in the corridors) in order to solve this case. Luckily for them, Hogwarts itself wants to lend a hand. A tale of love, lessons, and learning to really live.

Un Noël très parisien by @femmequixotic and @noeeon (14k)

When Draco crossed paths with Auror Potter at a political function in Paris, he was not expecting their former animosity to change into something rather more intriguing. But he could be certain their casual flirtation would not last more than the night, couldn't he?

The Light More Beautiful by @firethesound (81k)

Thirteen years after Draco accepts Potter's help escaping the horror of his sixth year, he returns to England where he makes the unfortunate discovery that Potter is still as obnoxious as ever. And worse, more than a decade overseas hasn't been enough to dim Draco's obsession with him.

And a Malfoy in a Pear Tree by lauren3210 (7k)

Draco works in a coffee shop. Harry drops by every day to get his fix. Of coffee, Ron.

Settle in in my slow-burning heart - orphaned (10k)

"So maybe it really actually starts like this: Draco is gifted a truly horribly ugly Christmas jumper by his mother, and is guilt-tripped into wearing it at work. Apparently Harry takes the hideousness of the jumper to mean that Draco is okay with receiving terribly ugly things for presents, because the next time he’s abroad – in bloody Chicago – he brings back an eagle with the American flag on its back that is capable of singing the first three lines of the American anthem if you press it on the stomach back for Draco." __ Five years after the war Draco is working a tech developer job in the Auror Office, and it's all great except this one thing: Harry Potter works there, too. Things only become stranger when Harry starts bringing Draco ugly souvenirs back from his work travels. When Harry then shows up injured in Draco's flat, Draco considers the possibility that he's going insane.

Anatomy of a Wolf Heart by @clytemenestras (40k)

MALFOY HEIR FOUND ALIVE IN WEREWOLF FIGHTING RING Three years ago at the tragic Battle that freed our great Wizarding World from the grip of a megalomaniac Dark Wizard, He-Who-Must-Not-Be-Named, our world lost many Witches and Wizards. Among the dead and missing was Draco Malfoy, the only son of notorious Death Eaters Lucius and Narcissa Malfoy, both of whom volunteered their home for He-Who-Must-Not-Be-Named to use as a headquarters. Sources have confirmed that the young Malfoy took a vow to follow in his parents footsteps by taking the Dark Mark. Inside sources have uncovered that the Malfoy heir has been found alive. Aurors recently went undercover to expose a fighting ring involving illegal potions and unregistered werewolves. Among those rescued was Draco Malfoy.

It’s No Great Mystery by @agentmoppet (57k)

Who on earth decided that bringing back the Yule Ball for their eighth year would be a good idea? It feels like the worst day of Harry’s life, watching everyone get glammed up like the war never happened, like the last Triwizard Tournament wasn’t such a colossal failure. And then it happens again. And again. And again.

come with me into the light by @tryslora (21k)

Everything has changed by the time Harry returns to Hogwarts for his second attempt at his final year. He no longer wears glasses, he mourns dead friends from the war, and Draco Malfoy walks the halls as if he is a ghost as well. When Pansy asks Harry to help snap Malfoy out of his silence, what else is he supposed to say? Malfoy needs to be saved, and that's just what Harry does.

The One Where Everybody Finds Out by @slytherco (8k)

Prompt: "That’s mistletoe we’re standing under.”

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Remember those few legendary F.R.I.E.N.D.S. episodes where Chandler and Monica thought they were SUPER sneaky with their relationship but all their friends found out one after another? Well, here's just that - in Drarry flavour.

Come Back to Me by Sophie_French (28k)

Lily Malfoy-Potter could ask Father Christmas many things: a beautiful doll with glittering pink and purple robes, a stuffed kneazle just like her cousin Rose’s or even a colour-changing diadem like the princesses in the bedtime stories her Papa tells her. But she won’t. No, this year, she will only ask for one thing: for her Papa and Daddy to get back together and be happy again. She just can’t wait.

A Room Up There (And You In It) by @the-starryknight (59k)

When Preservationist Draco Malfoy was assigned to work on Number Twelve, Grimmauld Place, he was excited to delve into the gorgeous Black family antiques. His excitement quickly ended when something in the House decided it did not like his presence one bit. Featuring a grumpy antiques lover who most certainly did not sign up for this, encounters with a vengeful apparition, and a healthy application of Christmas spirit.

A Melody of You & Me by @academicdisasterfic (64k)

Draco Malfoy has a Christmas choir competition to win, and Harry Potter has an orphanage that needs funding. When Luna Lovegood intervenes, they agree to help each other out: Harry will join the choir if Draco chooses to sponsor his charity. But agreeing to work together also means getting to know each other again - in new and unexpected ways. Ft. a chaotic festive choir, scheming friends, a healthy dose of mental health issues, one very irritating ex, and boys learning how to love and be loved.

All I Want For Christmas (Is For You To Stop Talking) by @femmequixotic and @noeeon (162k)

The Niffler's Garden is the most prestigious wizarding nursery school in England and has been for the last century or more. Harry Potter's boys are both enrolled as pupils at the Garden. When he volunteers to assist with the Yule pageant, he has no idea that he'll be working closely with another parent, Draco Malfoy. Although they haven't seen each other much since their own school days, Harry faults Malfoy for not being a hands-on dad to little Scorpius. Will the intense weeks of preparation fan the fires of enmity or something else entirely? Warnings: Background discussion of divorce, coming out, parenting, very brief mention of difficult pregnancy.

All Must Draw Near by Saras_Girl (61k)

Harry doesn't have time for rumours; he has a shop to run. Which is just as well, really.

The Light That is Blinding Me by @acciotomriddle (22k)

After Flourish and Blotts stop stocking the books of Harry’s favourite author, he is directed to a queer bookshop and discovers it’s owned by none other than Draco Malfoy, who has more in common with Harry than either of them realise.

#drarry #drarry fics #drarry fic recs #drarry fic rec #fic recs #my recs #christmas drarry #drarry fic #draco malfoy #harry potter

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levinletlive · 2 years

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Foraging and Cultivation: How to Eat the Weeds Without Bugging the Bees

All photos in this article are taken by me. You can view my gallery here.

Here's some information for adventurous eaters.

Some people are understandably wary about eating foods that they can't get from a grocery store. Between concerns about animal feces and pesticides to stories about mushroom poisoning and death, we can all agree that it's not wise to just go outside, grab a healthy-looking berry, and shove it down your gullet. There is a right way to forage, and as a foraging veteran, I'm going to take you through some of the most important information you need to start your own foraging journey.

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The Universal Edibility Test

The first, and maybe most important, thing I want to talk about is, of course, how to avoid poisoning or death. Even if what you eat is not inherently poisonous, you can also be allergic to things it would never occur to a doctor to test you for. So, let's discuss best practices for gathering wild plants to prevent injury/death. Luckily, those who came before you have developed a great process for not getting killed while foraging.

Note that this is NOT a safe method for testing the edibility of mushrooms, which are much more difficult to identify and require a lot of study and experience. I may write another article regarding mushroom foraging at a later date, but it's very dangerous so for the purposes of this article, we are only going to discuss plants.

Pink springbank clovers are a tasty and vivid addition to a fresh salad.

"The U.S. Army created the Universal Edibility Test to help soldiers identify poisonous vs. edible plants while out in the field. The test is a standard in the U.S. Army Survival Field Manual ATP 3-50.21, and it appears in the SAS Survival Handbook written by former British Army officer and survival expert John Wisemen." - From GreenBelly.co

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The "Universal Edibility Test" is, as the name suggests, a method for determining the safety of consuming a plant you are unfamiliar with. Here is a very good, simple explanation of the way test works, via Backpacker:

1. Separate the plant into its various parts—roots, stems, leaves, buds, and flowers. Focus on only one piece of the plant at a time. 2. Smell it. A strong, unpleasant odor is a bad sign, as is a musty or rotting odor. Keep a special lookout for pear- or almond-like scents, which can be evidence of cyanide. 3. Test for contact poisoning by placing a piece of the plant on your inner elbow or wrist for 8 hours. If your skin burns, itches, feels numb, or breaks out in a rash, wash off your skin and don’t eat the plant. 4. If the plant passes the skin test, prepare a small portion the way you plan to eat it (boiling is always a good bet). 5. Before taking a bite, touch the plant to your lips to test for burning or itching. If there’s no reaction after 15 minutes, take a small bite, chew it, and hold it in your mouth for 15 minutes. If the plant tastes very bitter or soapy, spit it out and wash out your mouth. 6. If there’s no reaction in your mouth, swallow the bite and wait 8 hours. If there’s no ill effect, you can assume this part of the plant is edible. 7. Repeat the test for other parts of the plant; some plants have both edible and inedible parts. Starting to feel sick? Time to bring it up.

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Plant Identification

I would also like to add that if you are unsure of the species of plant you are about to eat, make sure you keep some of it in case you need to have it identified in order to get treatment. Additionally, always have a friend or family member check on you after eating something unfamiliar or questionable so they can call an ambulance or poison control if necessary. Follow the instructions of medical personnel and do not try to induce vomiting or drink water or milk to dilute poison unless advised by a medical professional. Keep updated medical information in your wallet on your person for emergency personnel to reference.

A good identification photo contains as much detail about the plant as possible, including the shape/texture of the leaves, the flowers, stems, and fruit.

Of course, and as the article points out, the single best way to avoid poisoning is to make a positive ID on the plant before consuming it. Plant identification is a challenging skill, but one that is very fun to learn. Some plants look different depending on the season. Some look poisonous, but are perfectly safe. Some may just give you a stomachache or taste awful. Others might look gross, but taste quite good. I'll provide some examples of good eats that are common and easy to identify at the bottom of this article.

How should you go about identifying a plant, though? There are a lot of ways to do it. For my part, I recommend getting a second opinion as often as possible. Take a picture of every part of the plant; the leaves, flowers if there are any, and the roots. Take note of the color of the sap. The more mature a plant is, the easier it is to identify. Share the pictures on a platform such as iNaturalist to get opinions and identification assistance from experts in the field. You can also view thousands of pictures of plants, look up the species commonly found near you, and find out which plants are invasive and which are native to your area. Pl@ntNet is another similar platform. You can also download mobile apps to identify plants on the go. iNat has a particularly good one.

From there, it's pretty easy to Google the name of the plant + edibility. If the answer is 'yes', please make sure you confirm which parts of the plant are edible. It is common for some parts to be edible and for others to be inedible/poisonous, as with some nightshades (where the fruit or root is edible, but the leaves and stems are not; ex: potatoes, tomatoes). The USDA Natural Resources Conservation Service provides this very informative guide. Masterclass also provides a handy checklist for plant identification.

In general, to positively ID a plant with the most possible accuracy, you need to make a note/take a picture of these things:

The location and season in which you found the plant.

Any distinct characteristics on stalks and branches.

The size, shape, and arrangement of the leaves.

The characteristics of any fruits and flowers on the plant.

Any barbs or hairs on the plant, known as trichomes.

The root system, needed to determine if the plant grows from rhizomes, bulbs, or tubers.

Get a second and third opinion whenever possible. With time and practice, you'll start to notice the otherwise subtle differences between many kinds of plants, and you'll learn about some surprising relationships between them.

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Ethical Foraging Guidelines

Of course, just because we've found a tasty weed outside doesn't mean we should run out and pick every instance of it we find. There is an ethical--and, importantly, legal--way to forage. If we just go around picking every plant in the hopes of eating it, we're robbing wildlife of their meals. Many pollinating species of bees, beetles, and butterflies rely on specific plants for eating and hosting their eggs, so we need to minimize how much of that we take from them. The USDA NRCS also has a good guide for protecting pollinators when farming and landscaping, but the rules are a bit different when it comes to foraging, since we're going into their habitats and messing with things rather than the other way around.

When foraging, it is important to be considerate of pollinators that help the plants we eat grow and propagate.

First and foremost, learn about your local environment. You can learn a lot about your area using this handy tool from the US Environmental Protection Agency.

Next, learn from the experts by asking staff at local regional and state parks about the legality and availability of foraging foods. Many have free educational events and classes that explore the subject and help you broaden your understanding of the environment in general. You can pick up a lot of good local wisdom from these events. If you do not have access to these services, however, you can also do some online classes here, here, and here.

Plan ahead. Chart a course and make sure you have everything you need. I always bring water, a small cooler, a pair of sharp, clean plant shears, a spade, a pocket knife, a small garbage bag for cleaning up litter, and an extra battery for my camera. Dress appropriately for the weather. Make sure your phone is charged and people know where you are and when to worry if they don't hear from you. Carrying bear spray on you doesn't hurt either, although do please remember to consider the direction of the wind so you don't accidentally spray yourself instead.

Do your due diligence in identifying the plant and investigating its status before just picking it. Ideally, you should choose a couple of species you already know to be edible and just pick those while you are out. It is wasteful and damaging to the environment to pick plants you don't recognize, only to find out you've pulled a rare native plant that certain species rely on to survive.

Harvest conservatively. Take only what you are certain you will eat, because every plant you take means many meals fewer will be available for local wildlife.

Leave the place better than you found it. If you notice trash, pick it up and dispose of it in the proper receptacles. Do not litter, do not attempt to alter the landscape (chopping down trees, burning or clearing "undesirable" plants, taking rocks, etc.), do not disturb dens or nests, and don't drive or walk off of the path. Soil compaction is a real thing.

Know the law regarding what is legal to pick and where it is legal to pick from. Some state and regional parks only allow foraging at certain times, and many do not allow it at all.

Devon Young goes into a little more detail on Learning Herbs.

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Transplanting Wild Edibles

When it comes to ethical foraging though, perhaps the single most ethical thing you can do is just grow these plants yourself. You can easily order seeds online that you can plant and grow in a pot or in your yard. Some of them are quite beautiful and most are very easy to grow. If you don't want to order them online, consider collecting seeds instead, but please remember to limit what you take so that the plants are able to properly propagate in the wild. You can learn how to harvest seeds from this article by Michigan State University.

I strongly encourage anybody interested in foraging to

It is also possible to transplant weeds. You may find a weed you like on a neighbor's lawn, and with their permission, you can dig it up and plant it in your own yard. Here's a cool video from Youtube that shows you how to do just that.

Avoid doing this with weeds from parks and other wild areas, however, because the further the plants have to travel before they are planted the less likely they are to survive, and that is wasteful. If you bring a pot and some soil, they may travel longer if you replant them right away.

Also, do be aware of the environment you are taking them from, as you obviously do not want to eat any plants that have been serving as a neighborhood dog or cat's latrine. A good place to take them from is your own backyard, provided you follow the above guidelines. Gathering and growing seeds wild circumvent this issue.

Always wash plants thoroughly before consumption. That will also help you avoid accidentally consuming any bugs.

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And that's it! That's how you can forage and eat adventurously without making a mess and disrupting your environment.

If you're from the east bay area/northern California, I can share some of my favorite weeds to eat.

Broadleaved Pepperweed

Bull Thistle

Cobwebby Thistle

Common Chickweed

Creeping Woodsorrel (limit due to oxalic acids)

Crane's Bill/Wild Geraniums

Fireweed

Hairy/Purple Vetch

Miner's Lettuce

Wild Mustard

Wild Radish

You can even find some recipes here.

Enjoy responsibly. ❁❀✿✾

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pbacklinks · 2 years

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alwaysluckyballoon-blog · 4 years

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spiceculturethings · 3 years

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Spice Culture:

Situated in an old modern distribution center in the Arts District of downtown LA, the solitary hint warning Indian and Chinese lunch burger joints to Bestia's area is its splash painted name and valet remain in the rear entryway by the primary passageway.

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Champion menu things incorporate a wide choice of house-made salumi, simmered marrow bone with spinach gnocchetti, pizza with house-made fiery 'nduja and dark cabbage, and spaghetti with lobster and ocean imp.

At the point when Andy Ricker opened Pok in 2008, he took Oregon, the Pacific Northwest, and a considerable lot of the country's most committed eaters by storm with his interestingly refined way to deal with Southeast Asian road food (procuring himself a James Beard Award for Best Chef: Northwest in 2011).

His Vietnamese-motivated chicken wings, charcoal cooked chicken, and green papaya serving of mixed greens stay must-arrange dishes, yet the enormous assortment of local Thai dishes — arranged steadfastly to the plans Ricker has fastidiously found during his excursions to Thailand — make each dinner an experience.

The New York area unfortunately quit for the day the previous summer following six years, however the Portland unique remaining parts one of the country's incredible culinary objections.

Culinary expert Sarah Grueneberg sharpened her chops as leader cook at Chicago's incredible Italian eatery Spiaggia prior to opening Monteverde in Chicago's West Loop in 2015, and after two years she was granted with a James Beard Award for Best Chef: Great Lakes.

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It's playful and exuberant, and large numbers of the pastas are made in-house in full perspective on cafes. Apparently straightforward pasta dishes like pumpkin tortelli and spaghetti al pomodoro are raised higher than ever with the utilization of fixings like mostarda di Cremona and Abruzzese juniper smoked ricotta, and non-pasta dishes like skate schnitzel and frutti di horse with Sardinian couscous are deserving of recognition by their own doing.

A cut of New Orleans, Louisiana, feasting history — it opened in 1880 — this culinary milestone has for quite some time been gathering honors for everything from its support of its wine list and Indian order food online obviously its "haute Creole" food. Two of its graduated class, it very well may be noted, are Paul Prudhomme and Emeril Lagasse — however with cook Tory McPhail at the stoves for longer than 10 years, Commander's Palace is as yet pushing ahead.

Come eager and prepared for such dishes as the incredible turtle soup; walnut crusted Gulf fish with squashed corn cream, spiced walnuts, dainty spices, and prosecco-poached Louisiana blue crab; and the 14-ounce focus cut veal slash Tchoupitoulas over goat cheddar corn meal and neighborhood vegetables.

Found 40 stories up in a structure right external Chicago's famous raised Loop, Everest offers perhaps the best view in the city from a quieted and exquisite lounge area. As owner of this AAA Five Diamond Award beneficiary, gourmet specialist Jean Joho offers a seven-course tasting menu (with a vegan alternative); a starter, maybe, of cold-squeezed lobster and potato terrine may be trailed by a filet of wild sturgeon enveloped by prosciutto and a pear soufflé dessert. A monstrous wine list is accessible too.

#Indian food online

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dont-give-money-to-jkrowling · 6 years

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Remus Lupin in HBP : notes

hey guys ! i am currently trying to reread the hp series, hoping to gain a better understanding of remus’ character. i started with this book bc it was physically closer to me than the other ones and i hate moving.

i will transcribe all these messy notes in a fully detailed and well explained analysis, but first i thought i would post the notes i took from the book bc they are fun and very extensive, so maybe other people can then use them for their analysis of the character ( if you do, please credit me )

warning : they are, however, not very academic. i tried not to get subjective, or at least to state the facts before to add my own reactions. also, i read the book in french so i wasn’t able to quote the book directly and also sometimes i nickname dumbledore “dumbie the meanie”

oh and also a lot of these were written late when i was half asleep so my english is probably terrible and they might not always make sense.

and finally : i swear a lot. and capitalize a lot. get ready.

- Molly mentions that he comes to visit the Weasley household

- Hermione mentions that he tried to make Tonks feel better about Sirius’ death ( including the fact that she didn’t manage to defeat Bellatrix therefore stopping her from killing him ) what a sweet and gentle bean

- first actual apparition in chapter 6 : Harry says his clothes look even more miserable than ever, that he seems too thin and depressed and that he had a lot of white hair SOMEBODY HUGS THAT CHILD

- also he talks about an ex death eater that had been killed and says « i’m surprised he survived an entire year after leaving the death eaters ; if i remember correctly regulus only lasted a few days » which shows that he knows a lot more about regulus’ death than everybody else – makes quite a lot of sense

- literally can’t stop speaking about the war and people who died and how things aren’t looking up for their side

- we see that a lot of protection spells and such are against werewolves : while most of them are scams, i wouldn’t be surprised there was a lot of silver going around at the time, which isn’t a good sign for remus’ safety and health ( mental and physical )

- draco says fenrir greyback is a friend of his family – was he possibly a friend of the blacks ? I need answers

- at hogwarts, harry says that he hoped lupin would write to him, but that he didn’t. He seems disappointed

- he spends christmas with the weasleys ! Why is no one talking about this friendship

- when harry sees him, he thinks he looks skinnier and more miserable than ever. I guess dumbledore is too busy getting harry ready to die to buy him some FREAKING FOOD

- also even on christmas eve in the middle of some bloody party he stays by himself near the fire and looks depressed, he only starts partaking in the conversation when the war is mentionned

- says dumbie the meanie sent him with the werewolves where he was unable to communicate with anyone. He also says ( will have to check in the english version ) that the werewolves are « his pears and equals » in a probably self pitying way

- harry says he seems bitter about having been asked to do this job. ( again, need original text ) but he also appears to be upset to be seen as the token werewolf here

- as soon as he realizes he sounds bitter he tries to smile and says he isn’t complaining and that it’s true that he should do this job and that it is necessary blablabla much BS

- he says other werewolves have a hard time trusting him bc he lived with wizards and they had to steal and kill to eat ( bc… you obviously look… so well fed… and privileged… )

- when harry asks him who Greyback is, he visibly tenses , but when he is the one to mention him ( talking about his mission ) he seems pretty normal

- ALSO he apparently has to see Greyback for his mission what the fork dumbie

- says greyback wants to create an army to overpower the wizarding world sounds festive and also that werewolves have a right to blood and should seek revenge on « normal people »

- seems surprinsingly open to discussing how he got bitten ? Like harry asks if it was when he was a kid and remus just roll on about what happened and his feelings good for him

- for a long time he thought the werewolf who bite him had done it by accident and felt sorry for them and apparently learnt the truth much later HOW DID YOU LEARN IT SOUNDS SO ANGSTY

- when harry says remus is normal and just has a « problem » it reminds him of james and he immediatly starts laughing his heart out this is both nice and really sad

- then starts sharing precious childhood memories and cheers up once again this is both nice and sad

- after that he jokes a bit and wow only a mention of james and his childhood made that sad lonely man so happy i want to cry

- AND MORE AND MORE CHILDHOOD MEMORIES ABOUT THE MARAUDERS

- talks a lot about james but avoids mentioning sirius even when harry tries to bring him up and doesnt even come close to talking about peter

- apparently he got a weasley sweater for christmas this is the cutest thing ever

- remus confirms once again that he isn’t speaking to anyone and probably avoids human contact as much as humanly possible this boi needs a good old therapist

- harry considers remus a patronus expert ??? chill just bc he thaught you that doesn’t mean he wrote his thesis on it

- but apparently he did bc guess who knows exactly why your patronus would change ???

- gets a bit awkward when tonks’ patronus is mentioned and is less at ease with words than usually. Also talks very slowly ( to remember when writing pining remus !! )

- hermione asks about him at hogwarts after the holidays PEOPLE CARE REMUS STOPS AVOIDING EVERYONE

- HOW COULD I FORGET TO MENTION THAT WHEN SNAPE IS MENTIONED HE IS LIKE « YA SURE HE RUINED MY LIFE AND THE ONE OF EVERY OTHER WEREWOLF IN THE COUNTRY BUT I SHOULD BE GRATEFUL THAT HE MADE ME THIS POTION »

- also he says harry’s feelings of hate towards snape come from the old predjudice inherited from james are fucking with me 1) hate justified 2) he literally used the m slur against lily and took part in racist bullying becoming later a facist and 3) i dont really think james had the time to teach harry that snape was a bad guy do you ? #calledout

- tonks hints that remus isn’t giving her any news about, for example, whether he’s alive or not. Remus really ? Bad manners.

- when Harry looks at all the detention’s files, he says Remus’ and Peter’s names were only occasionnally associated with the ones of James and Sirius, who were much more punished. Prank example : inflating another student’s head

- so this is more about greyback than remus but he talks really freely about biting children ( which must have been joyful to hear about poor lil remus ) and other death eaters hex him ? They never hex each other ? So they probably feel pretty entitled to hexing any werewolf that come their way

- also something about this attack bothers me. Dumbledore said he asked for the order members in hogsmeade to come to defend hogwarts but why was remus here then ? And later, when he tells about the battle, he says he saw greyback but there is no mention of them fighting or something yet greyback was supposed not to know remus was a spy for the order ? What is going on here i need answers

- i think remus’ bite mark was probably somewhere on his neck bc that’s where greyback wanted to bite harry. Does remus have to wear constant turtlenecks to hide it ? Omg

- REALLY SNAPE ? When they are both fighting after he killed dumbie he wants to run off and harry calls him a coward and he answers “oh yeah well when your dad bullied me it was always four against one so ha who’s the coward now” like WOW i do not appreciate you and oh also i guess possible information about the fact that the marauders acted together against snape but it’s kind of a contradiction with snape’s own memory where it’s only sirius and remus ? Guess snape is just making things up

- at the school hospital, remus has to stay with bill, who just got attacked by greyback, and that cannot be fun

- people don’t dare to say the word werewolf around remus for some reason

- HOW DOES REMUS KNOW WHAT IS GOING TO HAPPEN TO BILL AFTER HIS HALF BITE WHAT DID HE WITNESS WHILE SPYING

- when he learns that dumbledore died, he has a complete breakdown ( well he falls to a chair and hides his face in his hands and looks really distressed ) and harry says it’s the first time he sees remus losing control of himself. People underestimate how loyal to dumbie the meanie remus was

- he justified snape for a very long time but as soon as he learns he kills dumbledore ? He goes full ‘i hate him’ mode and says he has been a death eater spy the whole time

- he also used to say snape versus marauders was just old school rivalries but now he says « um, snape hated james » so really a lot of his attitude was really influenced by dumbledore

- as he is himself completely devastated, he takes time to comfort everyone and says « nah it’s not your fault » to everyone who blames themselves

- says a death curse nearly hit him during the battle. That is not a part of his character analysis but damn

- he « recovers » pretty quickly from his breakdown. Like they say his tone is harsh but that’s all lol wish i could get over something that fast

- nah kidding he’s probably just used to all the ‘don’t let them see, don’t let them knoooow’

- MOVING ON TO THAT REMUS/TONKS SCENE I DISLIKE

- as soon as tonks opens her mouth to talk about them dating, he ‘suddenly tenses’

- OKAY WHAT THE FUCK when remus tries to say that he doesn’t want to date tonks she grabs him, yells+ at him and shakes him down ? WHAT THE HELL BACK OFF

- apparently, when having a conversation about his love life, remus loves to stare at all this beautiful floor

- apparently remus predicted that the board members would try and close off hogwarts

- at the funeral he is holding tonks’ hand

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foodreceipe · 3 years

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10 Ways the French View Food Differently Than Americans

Bon appétit! Megan Smith Purdue University

The French are notorious for their butter-clad, flour-filled meals, but they seldom feel the adverse side effect of a high-fat, high-carbohydrate diet like we do in the United States. In Mareille Guillano’s book, French Women Don’t Get Fat: The Secret of Eating for Pleasure, she unravels many of the myths and secrets pertaining to this country’s particular diet patterns and lifestyle.

Sorry, but spoiler alert: French people do much more to keep their bodies healthy than a lot of Americans do. It’s time to start adopting some of their positive habits for a healthier, more positive perception of food.

1. Small portions make the stomach happy

The French eat a myriad of chocolate, bread, and even foie gras. So why don’t they pack on the pounds like most of us do? They key is moderation. It seems as if the recommended serving sizes listed on many foods are just that: recommended.

But the French take these suggestions as requirements, and regardless of how delicious that fancy cheese is, they are only going to eat 1 oz of it, give or take. Not sure how to incorporate such a strict limitation into your diet? Get started with these tips and tricks to make this transition a whole lot easier.

2. Food is a social activity

Eating alone in France can be a big no-no. That’s because most see dining as a social activity, not just a race to shove everything into your mouth all at once. Eating meals is also considered a full time activity, and is not something you do while scrolling through Facebook or finishing a last-minute homework assignment.

The next time you’re with friends or family, try to be in the present. Don’t look at your phone. Don’t think about anything other than how lucky you are to be around such amazing people and equally as amazing food.

3. Lunch breaks are not 30 minutes or less

The French are serious about eating, and it clearly shows through the amount of time they spend just doing it. Most lunch breaks, even for school children, are at least 1-2 hours long. Pourquoi? Lunch is considered the main meal in France, and it usually entails a 3-4 course meal with copious amounts of fresh produce. Because eating is such a social activity, time is needed to chill and dine, and we think it’s a pretty good idea.

4. What is fast food?

Sure, France has fast food restaurants like McDonald’s, but most French food takes pride in is slowness. Stews boiled for hours, wine and cheese aged for year, you name it. The French have a knack for finding the joy in slow-prepared meals because they are not only more nutritious as opposed to their fast-food counter parts, but the food tastes exponentially better. Come on, we all know homemade chicken soup is way better than the canned version, right? My point exactly.

5. A diet consisting of mostly fats? Oui oui

While many Americans spend copious amounts of time and money looking for next low-fat diet trend, the French are laughing on the other side of the Atlantic while they enjoy a healthy portion of rib-eye steak. It’s not that the French love to eat foods high in fat (which they do), it’s more about the kind of fat they ingest.

Foods rich in unsaturated fats, Omega-3 fatty acids, and more are a regular staple in the French diet. This means things like olive oil, fish, beans, and eggs are a must-have on the daily. Try swapping out your fatty favorites for better substitutes, like adding avocado onto your toast instead of butter.

6. Snacking game on

Many Americans, including myself, have struggled to set a regular schedule for mealtimes. This usually means skipping a few meals and over-eating at the next best chance. Other than the fact of how unhealthy this is, it also does your a lot of damage to your body. The French set out time to eat up to six times a day, each meal time with a special name and purpose.

Breakfast, called pétit-déjeuner (literally: small lunch) is usually just a snack with a morning coffee. Then there’s en-cas, which is a mid-morning snack, following by the largest meal of the day, déjeuner (lunch). After lunch, many children have a goûter, a snack time with juice and crackers. Adults can have an aperitif, which is served an hour before dinner to open one’s appetite, and finally a dîner (dinner) to finish the day. I don’t know about you, but I wouldn’t mind spending most of my day eating like this!

7. Gotta savor each bite

In this story from NPR, the author explains how many French parents entice their children to try all types of foods, while her own American-raised daughter wouldn’t eat anything other than white bread or pasta. She mentions how French parents always say, “You don’t have to eat it all, just taste it.” And voila, their children have become some of the most ethically diverse eaters in the world.

8. “Children’s food” is not real

French children don’t have their own menus when they go to restaurants. They eat what their parents eat, and that’s that. At daycares, there are cheese courses — for the kids — with new cheeses everyday to tantalize their little taste buds. Many French children are also introduced to the kitchen at an early age, learning how to make many dishes and desserts like a pro. This is how so many French people grow up with a love for fresh fruits and vegetables, and not just pizza and ice cream 24/7. Oh, childhood.

9. Fresh, fresh, fresh

The amount of emphasis on freshness in French cuisine cannot be undermined. All of the flavor comes from the natural ingredients themselves, whether it be sweet tomatoes in the summertime, tart pears in the winter, or a 20-year old wine at any time of night. According to a study by SFgate, only 10% of American children get an adequate intake of fresh fruits and vegetables, while in France, over 40% of children do.

That could stem from how many French people have their own vegetable gardens, go to the market every morning, and eat meals that are so colorful, you could probably hang it on a wall (although it’s not advised to do so).

10. Lunch is the most important meal of the day

Lunch in France is like the dinner in America — it’s a pretty big deal. It’s usually a hot three-course meal that lasts at least an hour long. Many health experts swear that eating your largest meal of the day during lunchtime, as opposed to dinner, helps in a number of health areas including weight control, digestion, decreasing levels of stress, and increasing levels of work or school productivity. Still skeptical? Try it for yourself and see if the ways of the French could benefit you.

It’s interesting to note all the differences when comparing the French perception of food to that of America’s. We all want to stay healthy, so why not try it the French way? What could be easier than getting healthier through good food and great company?

https://spoonuniversity.com/lifestyle/10-ways-the-french-view-food-differently-than-americans

#French Food View #American Food View

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stickystarspectrumtroll-ocs · 4 years

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Hogwarts AU

Note: This is like 8 to 10 years after the events of Deathly Hallows.

Luna: 4th year. Half-blood, but both her birth parents are long gone and she was adopted as a baby by a muggle couple. Metamorphmagus. Sorting Hat cried out “SLYTHERIN” pretty much the moment it touched her head. She’s not well-liked by the other Slytherins, since so many are the type who look down their noses at muggleborns. Was already an expert when it came to pranking, vandalism, and general troublemaking (not to mention getting away with things) pre-Hogwarts, but every bit of magic she learned (not to mention everything she found at Weasley’s Wizard Wheezes) opened her to a whole WORLD of possibilities in that area which she quickly began experimenting with and putting to good use. She got bullied since the first day of her first year, but retaliated with ruthless pranks magical and nonmagical in nature until most learned to leave her alone. Plenty still haven’t, though, and she continues to deal with them in the way she does. She and Peeves have a kind of mutual respect for each other. She has an owl named Basil who she sends to and from her parents regularly. She also has a turtle named Rupert. Made friends with Jewel, Allets, and Eliote in her 1st or 2nd year. Wand is nine and a half inches long, made of pine, reasonably supple, with a unicorn tail core.

Jewel: 4th year. Pure-blood, but doesn’t know it since she’s been an orphan as long as she can remember and doesn’t know WHO the heck her parents are. Hufflepuff. Favorite classes are Charms, Herbology, and Care of Magical Creatures. She happens to be VERY good at those. Refuses to wear the black robes she’s supposed to, wears robes with vibrant colors and lots of embroidery instead. Plus flower crowns, and necklaces and bracelets full of crystals. Talks to the paintings and the ghosts more than she talks to most of her schoolmates. Spends a lot of time in the library. Likes exploring the castle and even the Forbidden Forest in her spare time. Makes good friends with Hagrid. Being introduced to the Wizarding World was a big thing that had her suuuuper nervous at first and was hard to adjust to, but she's making some progress with that. Made friends with Luna, Allets, and Eliote in her 1st or 2nd year. Wand is ten inches long, swishy, made of English oak or red oak with a unicorn hair core.

Allets: 5th year. Pure-blood. Hufflepuff. Parents are rich and a bit snobby, kind of elitist and anti-muggle but never QUITE managed to instill that in her, no matter how they tried. They tried to enroll her at Beauxbatons, but there were a LOT of applications that year and there ended up being no room for her, so they enrolled her at Hogwarts, reasoning that it was the next-best thing and some great witches and wizards in the family had gone there. They put a lot of pressure on her to excel in all her academics. She’s good at Charms and Defense Against The Dark Arts and flying, but the rest of her classes not so much. She tries really hard to please her parents anyway. Over time as she makes friends at Hogwarts (Luna, Jewel, and Eliote in her 2nd or 3rd year) she starts to break off more and more from being firmly tied to her parents’ command. They don’t like this one bit and continue trying to exert control over her, which is an ongoing struggle but she gets stronger every year. Joined her house’s quidditch team in her 4th year as a seeker and is really good at it. Wand is ten and three quarter inches long, made of hawthorn, supple, with a phoenix feather core.

Eliote: 5th year. Muggleborn. Hufflepuff (the Sorting Hat really took awhile to decide with her). Parents died when she was like seven, probably killed by Death Eaters during the time of Voldemort’s return, and she lived in an orphanage afterwards until the day her Hogwarts letter arrived. She probably was really confused and kinda annoyed at first with how she was the only one around her who could see the threstrals. Her parents’ death hit her pretty hard and she’s still recovering (probably she was right there to witness it and barely got out alive, so, yeah, PTSD from that, plus survivor’s guilt as it’s possible she might’ve led the Death Eaters to them by i dunno whining a little too loud about something childish while they were nearby or something). It’s been easier since she became friends with Allets, Luna, and Jewel in her 2nd or 3rd year. Wants to be an Auror. Favorite classes are Potions and Defense Against The Dark Arts. Good at all her classes but best at those. Wand is ten and one quarter inches long, made of fir, solid, with a unicorn hair core.

Maddie T: 4th year. Half-blood. Ravenclaw. Reads the Quibbler and genuinely believes the stuff in it. Is VERY VERY good at solving the riddles to get into the Common Room. Loves painting, spray-painting especially, and does a lot of art on the walls and ceiling of her side of the dorm she shares with Finley. Always has paint on her robes. Wears the classic big pointy witch hat, but it’s all crooked, and it’s purple, with different colored patches and feathers. Tries to do crazy stunts on her broom, like flying while hanging upside down from it. Has a lot of fun with all the stuff from Weasley’s Wizard Wheezes. Made friends with Finley on the Hogwarts Express 1st year. Gets picked on a lot but doesn’t let it get to her and has a million nonsensical retorts. Wand is thirteen and a half inches long, made of dogwood, quite whippy, with a dragon heartstring core.

Finley: 4th year. Pure-blood. Ravenclaw (sorting hat shouted it out practically the second it touched her head). She kinda acts like Hermione in a lot of ways, studying a ton and raising her hand a lot and acing every class basically being a huge overachiever and perfectionist. She develops a habit of sneaking into the restricted section of the library, not with any bad intentions, just out of pure curiosity to know what kinds of knowledge is there. Might figure out how to become an animagi and then do it just because she can, without letting anycreature besides Maddie T know about it. She’d be a cat or fox or butterfly, I’m not sure which. She’s also extremely fascinated with Muggle Studies and everything related to the muggle world, not unlike Mr. Weasley. If she ever got access to the internet...hoHOOO boy... Knows how to sew and makes adjustments to her robes all the time. Embroidering flowers on them, adding ribbons and bows and sequins, adds touches of pink and/or turquoise wherever she can. Made friends with Maddie T on the Hogwarts Express 1st year, and stands up for her when she gets picked on. Wand is ten inches long, made of walnut, quite flexible, with a phoenix feather core.

Penny: 5th year. Muggleborn. Hufflepuff. Was bitten by a werewolf as a second-year. She was introduced to wolfsbane potion fairly quickly, but not before a sleepover with her muggle friends from before her Hogwarts days went south. Like, nocreature got bitten, but ALLLLLMOST. It was kinda intense and a bunch of memories had to be erased. Penny was pretty much scarred for life. Gets more distant from her muggle friends every year, partially due to so much of her life having to be in the Wizarding World now and them not being allowed to know about it, and partially for other reasons related to Penny’s memories of THAT incident. Either way it breaks her heart. Refuses to wear black robes like she’s supposed to, wears robes of different super bright colors every day. Also the friendship bracelets from her old friends. And light-up sneakers. Has brightly colored hair extension clips that she clips over her hair to give herself colored streaks, changing up which colors she uses every day. Sends owls to her parents (and has them write back) every week. Wand is eleven and a half inches long, made of ebony (? maybe fir? or pear?), slightly springy, with a unicorn hair core.

Twig: 1st year. Half-blood. Hufflepuff or Ravenclaw. Like Finley, she gets super into all her classes and studies and everything. Only she’s way more excited by it all. The novelty of the fact that HOLY CUPCAKES SHE’S DOING ACTUAL FLIPPING MAGIC never wears off. She does get homesick at times, like, cry herself to sleep on a weekly basis homesick, so she sends owls to her parents (and has them write back) practically every day. And she does get picked on by a bunch of people. Is bummed when pure-bloods don’t get all the references she makes to stuff from the muggle world. Strong mixed feelings about the fact that they have to write with quills and ink--like, on one hand the aesthetic is SOOO cool but on the other hand pens and pencils and markers are WAY easier. Spends a lot of time reading in the library or exploring the castle and surrounding grounds. Has a pet toad named Herbie. Has always loved and been really good at flying, is great at quidditch in just about any position, and will join the team for her House as soon as she’s able. Wand is ten and one quarter inches long, made of willow, springy, with a unicorn hair core.

~BONUS~

C.C.: 5th year. Half-blood. Metamorphmagus. Gryffindor (got sorted there very quickly). Prefect. She has a heck ton of magical energy in her that's always come out quite a lot and been a bit hard for her to control at times. Probably nearly wrecked Ollivander’s shop trying out wands, without even trying to. She uses her shapeshifting ability quite like Tonks, making animal faces for entertainment and all. It may also be why her hair is pink, orange, and blue. Loves drawing and painting and is very good at them. Favorite class is Defense Against The Dark Arts. Wants to be an auror. Plays on the Gryffindor team (i’m not sure what position, but in any case she is very good at it, maybe becomes captain in her 5th or 6th year). Wand is eleven and a three quarter inches long, pleasantly springy, made of either chestnut with a unicorn hair core, or rowan with a phoenix feather core.

Jasper: 5th year. Half-blood. Ravenclaw. Likes to hex people for fun. Goes all-out finding creative uses for spells and Weasley’s Wizard Wheezes products, like Luna, but he’s more likely to think of things that’ll affect a roomful of people rather than just one person, like setting off fireworks indoors, or putting something in the food served in the Great Hall that’ll make everycreature who eats it erupt in contagious boils. Is also willing to use some kind of dark magic for that sort of thing. He gets detention a LOT but honestly doesn’t even mind because he still had a good time doing what he did. Has a mutual respect with Peeves and they’re pretty chummy with each other actually. Also good friends with C.C., though she does get a bit exasperated with his shenanigans and how often he gets in trouble. Really good at Charms and Potions. Actually all his classes, but especially those. Wand is thirteen and one quarter inches long, made of spruce, whippy, with a dragon heartstring core.

#hogwarts au for my oc squad #this took a LOT of thought #but i like it very much #especially proud of my decisions with the wands!#i had to look several times through the Pottermore pages on wand woods and cores and all that stuff and what it means about wand's owner #the results were just so INCREDIBLY satisfying #personal favorite #all ocs + c.c. and jasper #SERIOUSLY Y'ALL HAVE NO IDEA HOW LONG THIS WAS IN MY DRAFTS INCOMPLETE #i may still make edits to this #maybe give Eliote a different wand wood #or finally settle on Jewel and Penny's wands #or just add another detail or two somewhere #au for my oc squad

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meglakwa · 4 years

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A Meat Eater’s 2-Week Meal Plan for 2 People

Fruit and Veg

6 Bananas 10 oranges 12 carrots 10 apples/pears/your favourite fruits 1 bunch of celery 1 or 2 bagged salads 12 medium potatoes (red or yukon gold) 6 beets 1 large Squash (Butternut/Spaghetti/Acorn) 5 Onions 1 cucumber 3 170g bags of spinach 6 tomatoes Fresh Ginger Garlic Fresh or Dried Rosemary/Thyme

Freezer

1 large bag of frozen berries/fruit, or 2-3 smaller bags 1 -2 large frozen pizzas depending on how much you eat/how much you want leftovers 1 bag frozen peas (or 2 cans) Frozen spinach/Green beans

Dairy 24 Eggs 3L of milk 1 large brick of cheese 1 tub of yogurt 1 350g brick of firm tofu

Bakery 2 loaves of bread (About 10 slices each)

Aisles 1 Bag of almonds or trail mix for snacking 1 jar of peanut butter 1 jar of jam 1 large bag of rice 1 bag of quinoa 1 bag of raisins 1 large bag of oats 1 900g bag/box of cereal 1-2 cans of tuna/salmon/kippers 3 540ml cans of lentils 2-4 796ml cans of stewed tomatoes 900g of spaghetti, or your favourite noodles Olive oil

Butcher 1.5-2 lbs of ground beef 4 chicken breasts or 2 lbs of ground chicken 1 small beef roast 1.5 – 2lbs 1 small pork roast 1.5 - 2lbs

*If you do not already have containers for freezing, you will need to purchase 4-6 freezable containers for your leftover food

*I have not included snacks in the meal plan, so please remember to pick up your favourite nibblies for between meals

The Recipes

Chicken Soup:

1 onion, 2 bags of spinach, 4-6 chicken breasts or 2 lbs of ground chicken, 8 carrots, 1 cup of rice, 2-4 tbsp of dry thyme a few sprigs of fresh chopped rosemary

Chop carrot and onion, set aside.

Cook 1 cup of rice set aside.

Fry onion in oil until translucent, add chicken breast and fry until it can be easily cut apart in the pan, or cook until ground chicken is cooked through.

Add carrots and fry until coated in oil.

Add water until a large pot is filled about halfway. (You can add more water later)

Bring to boil and then reduce heat and simmer until carrots are soft. Add salt and pepper/ favourite spices to taste. I like adding fresh rosemary and dried thyme

This recipe should make 8 portions. Eat one potion the night it is cooked and then freeze leftovers in 3 portions with 2 servings in each portion.

Lentil Stir-Fry 2 ways:

Butter or olive oil, 1 onion, 2 cans of lentils, 2 cans of diced stewed tomatoes or 6 tomatoes, salt and pepper, 2 tbsp of curry, 1 bag of spinach, 1 tbsp grated fresh ginger

Olive oil, 1 onion, 2 cans of lentils, 2 cans of diced stewed tomatoes or 6 tomatoes, 1 zucchini, salt and pepper to taste, 1 tbsp of basil, 1 tbsp oregano,

Chop onions, tomatoes, and zucchini set aside. Cook rice and set aside. Fry onion in olive oil or butter until it is nice and soft/caramelized. If you want to have garlic add once the onions are cooked. Add Lentils all other ingredients plus a bout ½ cup of water bring up to a simmer on medium, and then simmer on low until everything is soft. Serve over rice.

Beef Soup:

Olive oil, 1 Onion, 2 cups of Peas frozen or canned, 4 carrots, Rosemary and Thyme, salt and pepper to taste, 1 can of lentils, 1 cup of rice, Frozen or canned spinach/kale/green beans (whatever you like best!)

Chop onion, carrots, rosemary/thyme if fresh, set aside. Cook rice, set aside. Fry onion in olive oil until just translucent. Add ground beef and fry until just cooked. Add carrots spices and can of lentils. Stir until carrots are coated in oil. Add water until pot is about half full and bring to boil. Reduce heat, and let simmer until carrots are soft. Add frozen spinach/kale/beans as much as you would like, simmer until cooked. Serve over rice and add some grated cheddar. This should make 8 bowls/serving of soup freeze leftovers for later.

Spaghetti Sauce with Quinoa:

Olive oil, 1 onion, 2 cloves of garlic, 2 cans (796ml) of diced stewed tomatoes or tomato sauce, 1 cup of quinoa, favourite pasta, any other veg you want to add! Parmesan Cheese, 1-2 tbsp of dry oregano 1-2 tbsp dry basil

Chop onion and veggies, set aside. Cook Quinoa as per instructions on the bag, set aside. Fry onion and garlic in olive oil until onion is soft/caramelized. Add any extra veg such as red pepper or zucchini and fry until soft. Add Tomatoes, Quinoa, and spices. Simmer 10 minutes. Serve over your favourite pasta with a sprinkle of parmesan cheese. Freeze leftovers in 6 portions to heat up later. You can freeze with pasta, or leave the pasta out, and cook a new batch each day. Keep in mind that if you freeze with the pasta, the pasta will be mushy when it is reheated.

Tofu Scramble:

Olive oil, 1 Onion, 1 clove garlic, Aprox 350g of firm tofu or more, 1-2 tbsp of curry or other favourite spices. Leftover veggies, fresh or frozen.

Fry onion in olive oil until soft/caramelized. Add garlic and tofu. Mash tofu in your pan. Add spices and veggies. Cook until veggies are soft. Serve with rice, roasted potatoes or pasta.

*This is an end of the week use up everything you have left over. If you dont like tofu, you can do this with eggs instead.

Roast:

For this meal plan, I am suggesting you make your roast with beets and potatoes. You can change this up however you like. I’m no expert in roasting so I would consult with google/youtube for cooking temperatures best cuts and recipes. What I do have here are a few small tips to help get you started.

If you are familiar with cooking meat you can cook your roast rare. This is when you insert a thermometer and cook the meat until it just reaches cooking temperature. This can be easy to mess up, so if you are not used to cooking a roast you might want to try slow cooking the roast in the oven or using a crock-pot. These roasts are usually a bit cheaper and allow more room for if you mess up and cook it too long.

The best pork roast for slow cooking is a picnic or shoulder roast. Try Pork loin or tenderloin for cooking rare

The best beef for slow cooking is a baron, blade, even stewing beef anything fatty. Try sirloin for cooking rare.

Quinoa Salad:

2 Cups of Quinoa, 1-2 bagged salads, olive oil, salt, raisins, and any other veggies you would like to add.

Cook quinoa and let cool. Chop veggies (if using) and rinse bagged salad. Mix quinoa with salad, add olive oil and salt to taste.

*You can also add lemon/balsamic vinegar or salad dressing.

#panic buying #coronavirus #covidquarantine #mealplan #recipes

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theshoppinglist · 4 years

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A Meat Eater’s 2-Week Meal Plan for 2 People

Fruit and Veg

Freezer

1 large bag of frozen berries/fruit, or 2-3 smaller bags 1 -2 large frozen pizzas depending on how much you eat/how much you want leftovers 1 bag frozen peas (or 2 cans) Frozen spinach/Green beans

Dairy 24 Eggs 3L of milk 1 large brick of cheese 1 tub of yogurt 1 350g brick of firm tofu

Bakery 2 loaves of bread (About 10 slices each)

Butcher 1.5-2 lbs of ground beef 4 chicken breasts or 2 lbs of ground chicken 1 small beef roast 1.5 – 2lbs 1 small pork roast 1.5 - 2lbs

*If you do not already have containers for freezing, you will need to purchase 4-6 freezable containers for your leftover food

*I have not included snacks in the meal plan, so please remember to pick up your favourite nibblies for between meals

The Recipes

Chicken Soup:

1 onion, 2 bags of spinach, 4-6 chicken breasts or 2 lbs of ground chicken, 8 carrots, 1 cup of rice, 2-4 tbsp of dry thyme a few sprigs of fresh chopped rosemary

Chop carrot and onion, set aside.

Cook 1 cup of rice set aside.

Fry onion in oil until translucent, add chicken breast and fry until it can be easily cut apart in the pan, or cook until ground chicken is cooked through.

Add carrots and fry until coated in oil.

Add water until a large pot is filled about halfway. (You can add more water later)

Bring to boil and then reduce heat and simmer until carrots are soft. Add salt and pepper/ favourite spices to taste. I like adding fresh rosemary and dried thyme

This recipe should make 8 portions. Eat one potion the night it is cooked and then freeze leftovers in 3 portions with 2 servings in each portion.

Lentil Stir-Fry 2 ways:

Butter or olive oil, 1 onion, 2 cans of lentils, 2 cans of diced stewed tomatoes or 6 tomatoes, salt and pepper, 2 tbsp of curry, 1 bag of spinach, 1 tbsp grated fresh ginger

Olive oil, 1 onion, 2 cans of lentils, 2 cans of diced stewed tomatoes or 6 tomatoes, 1 zucchini, salt and pepper to taste, 1 tbsp of basil, 1 tbsp oregano,

Beef Soup:

Spaghetti Sauce with Quinoa:

Tofu Scramble:

Olive oil, 1 Onion, 1 clove garlic, Aprox 350g of firm tofu or more, 1-2 tbsp of curry or other favourite spices. Leftover veggies, fresh or frozen.

Fry onion in olive oil until soft/caramelized. Add garlic and tofu. Mash tofu in your pan. Add spices and veggies. Cook until veggies are soft. Serve with rice, roasted potatoes or pasta.

*This is an end of the week use up everything you have left over. If you dont like tofu, you can do this with eggs instead.

Roast:

The best pork roast for slow cooking is a picnic or shoulder roast. Try Pork loin or tenderloin for cooking rare

The best beef for slow cooking is a baron, blade, even stewing beef anything fatty. Try sirloin for cooking rare.

Quinoa Salad:

2 Cups of Quinoa, 1-2 bagged salads, olive oil, salt, raisins, and any other veggies you would like to add.

Cook quinoa and let cool. Chop veggies (if using) and rinse bagged salad. Mix quinoa with salad, add olive oil and salt to taste.

*You can also add lemon/balsamic vinegar or salad dressing.

#panic buying #coronavirus #mealplan #recipes

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vacationsoup · 5 years

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New Post has been published on https://vacationsoup.com/national-apple-festival-a-family-day-out-in-kent/

National Apple Festival - a family day out in Kent

The 36 apple trees at our Kent holiday rental have yielded a bumper crop this year. It is fascinating to think that each harvested crispy Cox, cooker and crab apple links the eater in an unbroken chain back to the time of Henry VIII.

The orchard bears fruit at Barnfield House

A brief history of apples in Kent

Apples have made their appearance at various stages in the history of England, initially during the Roman occupation and then after the Normal Conquest of 1066. The first record of apple growing in Kent appears in a map of Canterbury dating from 1165, which shows an orchard within the grounds of the Benedictine Christchurch Abbey. But the county’s pre-eminence as England’s leading apple grower really started some 400 years later, when Henry VIII’s fruiterer Richard Harris planted the first pippins in Teynham in 1533. Fast forward 350 years and, by the close of the 19th Century, over 25,000 acres of Kent were devoted to apple orchards. By then Charles Dickens, Kent’s most famous literary resident, had proclaimed in Pickwick Papers “Kent, sir – everyone knows Kent – apples, cherries, hops and women”.

Today, though the acreage is nowhere near the Victorian heydays, Kent remains England’s premier apple growing region. Given its apple heritage, it is perhaps not surprising that the county is also home to the UK’s National Fruit Collection at Brogdale Farm – in an appropriate nod to history, close to the very site where Richard Harris planted the first ‘King’s orchards’ in 1533.

The National Fruit Collection

The National Fruit Collection houses an astonishing 2,200 varieties, some represented by just one or two trees. This is the largest collection in the world and includes varieties from almost every county in Britain as well as from across the globe. Far from being closed to the public, the orchards are open seven days a week throughout the open season, which runs from April until the end of October. So you have the chance to visit from the time of heavenly spring blossoms to the heady fruit harvest. Choose a guided tour where you walk in the company of a resident expert who will share knowledge, answer questions, and pick some fruit for you to taste (in addition to apples, you may also see pears, quinces, plums and cherries. If you can do without the chance to taste some apples, opt for a self-guided walk or, if you prefer a more leisurely look, join the trailer tractor tour.

Brogdale National Apple Festival - fun for all the family

Visits throughout the season bring their own unique rewards, but in October the orchards are particularly spectacular, laden with colourful heritage fruit. And if you time your visit to coincide with the annual National Apple Festival, you’ll reap dividends. This year the festival takes place on the 19th and 20th October, and it promises to be a fabulous fun-packed weekend for all the family. Get set for a breath-taking display of apples in the Apple Barn where you can try-before-you-buy rare and heritage varieties and select your favourites to take home. Take a guided tour on foot, by tractor trailer, or aboard the Faversham Miniature Railway that wends its way through the heart of the orchards. Learn about the history of apples. Listen to horticultural talks on such topics as Kent wildflowers and bee-keeping. Meet the scientists from Reading University who are conducting climate change trials in the orchards. Watch cookery and apple-pressing demonstrations. Participate in festival games and competitions like the longest apple peel competition or apple eating challenge. Browse stalls brimming with local crafts and produce. Relax – or dance – to the rhythms of local bands while enjoying local cider and a large serving of Brogdale apple pie.

There’s lots for younger members of the family too: face painting, a bouncy pirate ship, Punch & Judy, and kids’ apple crafts such as ‘make a bobbing apple boat’ and ‘carve a spooky Halloween apple head’. Plus there’s Bramble the pig and friends to meet in the animal corner, snakes and lizards to learn about in the reptile area, and dazzling falconry displays.

Bramley or Beauty of Kent?

One activity of particular interest to us at Barnfield House is fruit identification. While this service is offered online throughout the year, the festival gives visitors the opportunity to meet resident Pomologist Joan Morgan, who will help identify apple trees from a fruit sample or a photo of the tree. At last this is the chance for us to identify some of the varieties growing in our garden!

Brogdale Collections

Home of the National Fruit Collection and set in over 150 acres of farmland, Brogdale Collections is a charity working to provided access to and education about the National Fruit Collection. The charity offers a range of opportunities for the public to use the collections as an educational resource including daily guided tours (April – November), Key Stage 1 & 2 education days, fruit days and festivals.

The Brogdale National Apple Festival takes place from 10am till 5pm on Saturday 19th and Sunday 20th October 2019.

Daily tickets are available online. Prices are £5 for children (15 and under), £9 for adults, £8 for students and 60+, and £23 for families (2 adults and 2 children). Book now for tickets discounted by 10% (available until 18th October 2019. Tickets will be available on the gate during the festival weekend. For more information, visit brogdalecollections.org

Brogdale Collections Brogdale Farm Brogdale Road FavershamKent ME13 8XZ

All photos (except the captioned Barnfield House orchard photo) credited to the Brogdale Collections

#HolidayInKent #Kent #VacationInKent #applefestival #familydaysoutinkent #funwiththekids #kentfestivals #nationalapplefestival #selfcateringkent #SoutheastEngland #uk #VacationSoup #whattodoingkent

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ideahood58-blog · 5 years

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How Andrew Zimmern Brings Big Ideas to the Small Screen

After striking gold with a hit show, some TV hosts kick back and enjoy the ride — but Andrew Zimmern is not one of those people. Although he’s been seemingly omnipresent on the Travel Channel for the last decade, Zimmern is constantly busy spinning off new projects.

So far this year, the culinary expert has starred in a new restaurant recommendation show called The Zimmern List, as well as fresh episodes of Bizarre Foods and its spinoff Bizarre Foods: Delicious Destinations, which just got a 52-episode order from the Travel Channel. In two weeks, Zimmern’s first Food Network show, Big Food Truck Tip, will hit the air. And in between working on all of these series, Zimmern is also flexing his muscle as a producer of non-food shows through his five-year-old production company Intuitive Content.

Eater recently hopped on the phone with Zimmern to chat about his food TV rules, how he brings an idea to the small screen, and where he turns to when he needs creative inspiration.

When you’re putting together a new season of one of your shows, how does the process start? Does it begin with a list of places? Or themes?

It begins with trying to hash out what it is that hasn’t been done in the marketplace before, that we believe strongly enough in doing: Where can we, through food-travel-adventure-learning television, make a difference? Now, it’s a lot easier when I’m making Zimmern List, Big Food Truck Tip, or Driven By Food, because I produce all of those. With Bizarre Foods and Delicious Destinations, I created the show, I’m the executive producer, etcetera, etcetera, etcetera, but another company provides the production services, and so that becomes very tricky in trying to enroll them.

Now, with Delicious Destinations, it was fascinating because the network came to me and said, “Okay, you do these shows where you’re off in the jungle and you’re here and you’re there, and, yes, sometimes you’re doing a city, but even then you’re doing experiences that other people can’t have. A family invites you in to do a matanza, where you’re butchering a whole hog on this farm. Normal people can’t do that, and we want to develop a snackable, half-hour recommender show.” So that’s how that show started.

I came back to them with some parameters — and this is usually how it works with everything. I said, “Okay, I met with my team, we hashed everything out. We can’t do a show where we recommend the best steak frites in Paris, because no one can tell you the answer to that question. So you’re damned if you do, or you’re damned if you don’t.” And I said, “The thin line that we straddle in Delicious Destinations, is when you go to Paris, here are the things that you need to eat while you’re there.”

We go to a place, but we don’t hit you over the head with what that place is. We happened to go to Bistrot Paul Bert. I think they do a phenomenal steak frites — because we’re not going to go to a place that does a crappy one, right? But we don’t care whether you do it anywhere else. The important thing is that if you go to Paris for the first time, and you don’t eat steak frites in a bistro, you’re not doing Paris right.

You mentioned the word “snackable.” I feel like If I go over to a relative’s house, they might have one of your shows on, and it’s entertainment. But I know that you really dig in, as well. Like take the recent Las Vegas episode of Delicious Destinations. You went to a buffet, but you also went off-Strip, and you go to the Italian restaurant that’s been there for four generations…

Oh my god, how great was that?

I didn’t even know that it existed, and I read Eater Vegas fairly frequently. It seems like there’s a certain texture or variety of places that you want to throw into the mix. Is that usually the case?

Yeah, you have to. We look at all the other shows in the genre, and we make a real, concerted effort to decide, how are we’re going to be different? And, what is our best tactic for all the things we do well? Like, for example, making sure that two or three of our selections are “hidden finds.”

“There are some people who have a hard life, they come home from work, and they just disappear into TV — and I want to help those people.”

Some people just put on entertainment television as wallpaper, and I love that. There are some people who have a hard life, they come home from work, and they just disappear into TV — and I want to help those people. If they like food and travel, this show is a great show. A lot of my shows are great shows to disappear into.

Then there’s some people who are watching them who actually write down the stuff or go on the Travel Channel website, and they say, “Oh my god, that Italian red sauce place, that’s perfect, we love that.” And some people are into the Asian place that I’m going to discover up at the mall. So we really do try to provide a mix of things for people, and it’s proven to be very successful.

The new show is all about food trucks, a world that you’ve covered in the past on Driven By Food. Why did you double down? What stories are you excited about telling now?

So, Food Network came to us and said, “All of our research and everything has shown that we have a lot of people who want to see this world of food trucks, and food trucks aren’t going away. We have a great show with Tyler Florence in the Great Food Truck Race, and we want to create a companion show, not to air alongside it, but another food truck show and we want there to be stories. We want there to be that narrative, and we want there to be that sense of discovery. But it’s Food Network, so we still want some competition in there.” And we’re like, “Okay.” You’ve basically been given an assignment from a client.

When you only have half an hour, and the parameters that the network gave were “three trucks and we want you to give a prize.” How do you then give a prize to someone in a format like that, and not do the same thing that people have seen in dozens and dozens of other shows? A lot of those shows will say, “Okay, remember, we’re judging by food, creativity, and appearance” or whatever it is, so that the audience is clued in as to what what the decider is going to do. We don’t do that.

We take three food trucks, and I spend some time with them. I eat their food, I talk with them beforehand, I go on their truck afterwards, I find out a little bit about them, and my criteria for giving them the money is entirely based around two things. There’s the food, but I can’t have them competing, in a sense, against each other, because if I go to a city, and I do Greg Morabito’s Barbecue Truck, Amanda Kludt’s Vegan Salads & Smoothies, and Billy Bob’s Asian Noodle Truck, it’s apples to oranges to pears, right?

But what I can do — because, I dunno, I’ve been around the block a couple of times — is say, “Okay, Greg’s barbecue is going to be evaluated on the quality of his food in ratio to what his potential is, for his barbecue.” In other words, “Wow, he’s nailed his ribs and all this other stuff, but his sides could use some work.” I need to judge everybody based on what they’re capable of doing themselves, and then I select the winner.

I hope the audience likes it; they’re fun to do. It’s an incredible world of entrepreneurs; I teach entrepreneurship at Babson College, and I’m involved in a lot of that. It is an inexpensive way for young entrepreneurs who really want to seize the moment, get out there, and be responsible for their own success. It’s an incredible world of people who are all the most glass half-full folks I’ve ever met. Everyone believes that they can do it because you don’t have to operate a whole restaurant. If you’re like, “I make the best clam chowder in the world,” well, you need to figure out a couple styles of clam chowder, but if you want a clam chowder truck? Go for it.

Are there any influences, cinematic or television-wise, that you turn to when you’re feeling creatively tapped out? Or is there a new source that you draw inspiration from?

We’re trying to borrow from the people who I’ve learned from and inspired me. And that’s everyone from Ken Burns’s group, to what Lydia [Tenaglia] and Chris [Collins] have done at Zero Point Zero — I look to them as incredible leaders in our community. They’re friends of mine, and I did a pilot with them many years ago called Border Check, which was one of my favorite hours of TV I’ve ever made. We’ve remained friends over the years, and I watch everything they make, and I have the opportunity to pick up the phone and call them and say, “Wow, what were you thinking about with that?” Or when I see them, we talk about work.

You have... I don’t want to call them mentors, but I look at them that way, as leaders who have done things the right way. If you say to yourself, “I don’t know everything, I need to learn from other people,” I think that’s a really great place, stylistically, as a creative person, to take off from. You try to learn from everybody.

When you go out and meet with your fans, is there a moment from one of your shows that people ask you about? One thing that keeps sticking out?

I’ve been lucky enough to be on TV, on major cable, for 13 or 14 years now, so there’s more than one. Everybody always asks me about the show in Botswana, where I had an out-of-body experience with the shamans there. Because they can tell, they know that we shoot our show as “live.” We don’t rehearse, we don’t script anything. It’s just me having an experience. And so, they’re always asking me, “That couldn’t really have been true, was it?” And I say, “Yeah.” I mean, I’m a cynical Jewish New Yorker. When I went in there, I was like, you know, no fucking way. What they say is going to happen... is not possible.

We sat there — and a lot of people don’t pick up on it, but we were there for four or five or six hours in this ceremony — watching all this stuff and seeing some really amazing things, but nothing really happened... until it did. And in the show, I think I said, “I can remember really clearly, it was like electricity shot through my body, I was floating above me, about 10 feet above, I could see that this guy was looking at the pictures of my life in my head.” It was insane. And people are always asking me about that, because I think it strikes them as being really true. They’re watching something like, holy shit, is this really happening? I would say that’s the one that comes up the most.

This interview has been edited and condensed for clarity.

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Source: https://www.eater.com/2018/9/7/17823768/andrew-zimmern-food-network-big-food-truck-tip-show-bizarre-foods-delicious-destinations-interview

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katedangworld-blog · 5 years

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ATKINS DIET - LADY’s CHOICE for a SLENDER SHAPE

As a woman, I always want to keep my body in good shape. Unfortunately, these days I was so busy with studying and working so my dining times were unstable and dinners often had lately at night (9:00 -10:00pm). As a result, I gained weight slightly, especially my belly had accumulated rather thick fat. Therefore, I decided to try Atkins Diet aim to control my weight within 7 days. The Atkins Diet is a well-known low-carbohydrate eating plan was designed by the cardiologist Robert C. Atkins in the years 1960s. This diet limits carbohydrate and encourage protein and fat.

A standard Atkins includes four phases of diet:

· Phase 1 (induction): daily carbohydrate consumption limited under 20g within 2 weeks. High-fat, high protein and low-carb vegetable should be eaten in meals.

· Phase 2 (balancing): gradually supplement nuts, low-carb vegetable and some fruits in meals.

· Phase 3 (fine-tuning): once dieters are close to their desired weight, more carb can be add into meals to slow down weight loss.

· Phase 4 (maintenance): at this period, eaters can enjoy more beneficial carbohydrates with toleration of body without weight regaining.

Nevertheless, it is impossible for me to follow these complex procedures, therefore I have obeyed basic requirements of this diet: Foods to avoid vs. Foods to eat as well as some of acceptable beverages as below guideline:

*Food to avoid:

1. Sugar: Soft drinks, fruit juices, cakes, candy, ice cream, etc.

2. Grains: Wheat, spelt, rye, barley, rice.

3. Vegetable oils: Soybean oil, corn oil, cottonseed oil, canola oil and a few others.

4. Trans fats: Usually found in processed foods with the word "hydrogenated" on the ingredients list.

5. "Diet" and "low-fat" foods: These are usually very high in sugar.

6. High-carb vegetables: Carrots, turnips, etc (induction only).

7. High-carb fruits: Bananas, apples, oranges, pears, grapes (induction only).

8. Starches: Potatoes, sweet potatoes (induction only).

9. Legumes: Lentils, beans, chickpeas, etc. (induction only).

*Food to eat:

1. Meats: Beef, pork, lamb, chicken, bacon and others.

Fatty fish and seafood: Salmon, trout, sardines, etc.

Eggs: The healthiest eggs are omega-3 enriched or pastured.

Low-carb vegetables: Kale, spinach, broccoli, asparagus and others.

Full-fat dairy: Butter, cheese, cream, full-fat yogurt.

Nuts and seeds: Almonds, macadamia nuts, walnuts, sunflower seeds, etc.

Healthy fats: Extra virgin olive oil, coconut oil, avocados and avocado oil.

*Beverages

1. Water: As always, water should be your go-to beverage.

Coffee: Many studies show that coffee is high in antioxidants and quite healthy.

Green tea: A very healthy beverage.

(Healthline, Kris Gunnars, 2018)

As the guideline, primarily grains (like wheat, rice) and high-sugar content vegetables/ fruits are prohibited in Atkins meals. This is definitely a huge challenge to me because rice is consumed every day in Asian cuisine, I must say it is vital ingredient account 60% in our meals portion as it provides half of energy source for one shot of dining. If we do not have rice, bread can be replaced sometimes but here bread is not allowed, too. To tackle this problem, I increase the amount of protein (fish, meat), fiber (vegetable, low-sugar content fruit) and drink more than 2L of water every day to fill up my stomach and reduce the feeling of hunger.

My typical daily menu in general:

- Breakfast: A glass of milk, nuts.

- Lunch: I eat much more than breakfast. One main course of meat and some vegetable added

- Dinner: Same dish as lunch but smaller portion, some fruits are added. I have less demand for dinner because at night from 7:00pm, the body will slow down its metabolic process and surplus energy will be accumulated as fat layers.

My menu during a week as following:

*Friday 21 Jun:

Main courses: Lyonnaise Salad + Pan Broiled Garlic - Sweet Fish Sauce Chicken Wing.

Dessert: Peach, almond, walnut

Supplement: 2% skimmed milk

In first day, I still use some slices of bread to substitute rice aim to let my body get along slowly well with this diet and milk is drunk to supplement nutrients and make me full.

*Saturday 22 Jun:

Main courses: Grilled Toro Beef + House Dressing Salad + Miso soup

Dessert: grapefruit, apricot, sunflower seeds

Supplement: 2% skimmed milk

*Sunday 23 Jun:

Main courses: Sauce marinated pork jowl + Avocado Salad + Miso soup

Dessert: strawberry, apricot, pitascho

Supplement: 2% skimmed milk

At weekend Sat-Sun, I treated myself by Japanese BBQ styles dishes. Grilled Toro beef and pork jowl are often combined to rice but I remove it out of meal and add a bowl of salad. Along with them are miso soup including tofu (plant-based protein) and seaweed (minerals and vitamins, fiber – supporting loosing weight by postponing hunger)

*Monday 24 Jun:

Main courses: Chick Breast Rice Soup

Dessert: strawberry, mandarin, sunflower seeds

Supplement: 2% skimmed milk

Dilute rice soup can calm down my body’s desire of rice. The chicken breast is less fat than other parts so used to add rice soup.

*Tuesday 25 Jun:

Main courses: Chicken Salad

Dessert: strawberry, almond, walnut

Supplement: 2% skimmed milk

I stayed home so energy is not required too much, I enjoyed my favorite chicken salad. You can see some brown saute’ shallot on top of salad, which aim to replace roasted peanut. Oil from shallot can balance the sour of salad as well as make body feel full longer.

*Wednesday 26 Jun:

Main courses: BBQ Pork Rib

Dessert: strawberry, peach, mandarin

Supplement: 2% skimmed milk

At this time, my body survived better without rice, a piece BBQ sauce pork rib could satisfy my hunger. Then I refreshed with some cool fruits.

*Thursday 27 Jun:

Main courses: Poached eggs, Grilled garlic butter sauce salmon & blanched bok choy

Dessert: apricot, peach, mandarin, pistachio

Supplement: 2% skimmed milk

The last day of diet, my body has less demand of energy which most generated from carbohydrate and it does not desire for rice like first days. So brunch was simply poached egg & blanched bok choy. Then I grilled salmon with garlic butter sauce cover on top, really tasty and yummy! Salmon is rich of nutrients and omega 3 which are useful for female’s skin.

I admits that I was crazily hungry as the amount of bread and rice got in the stomach too little, it seemed to shout every second that “Rice, please!” and I was almost exhausted when I worked at my restaurant, I ought to drink water constantly to overflow my stomach. If I could drink coke, my hunger would be satisfied (when the restaurant so busy and I have no time for break) but in this diet, soft drinks are not permitted.

One week probably is not enough to conclude this diet is suitable to me or not but generally I think this diet solution is good and healthy. It is not too strict about volume of foods and nutrients input therefore dieters might reduce weight gradually with less health troublesome. Lastly, I just lose weight slightly of 600g and my belly seems to be unchanged (I wish I could know why). Anyway, not bad for one week!

Among my dishes in my weekly menu, I would like to recommend you try to make Chicken Salad. It is easy to prepare and can be stored in fridge 3 days. The recipe as below:

- Chicken breasts: 2 pcs

- Cabbage: ½ pc

- Pickled carrot and daikon: 1 cup

- Garlic: 3 cloves

- Lime juice: 1 tbs

- Vietnamese coriander: ½ bunch

- Carrot: 1 pc

- Thai chilies: 2 pcs

- Shallot: 1 pc (saute’ until brown)

- Green mango: ½ pc

- Sugar: 2 tbs

- Fish sauce: 2 tbs

- Warm water: ½ cup

Step 1: boiled or steamed chicken breasts until tender.

Step 2: Slice cabbage, carrot and mango in stripes (1cm of width), collect coriander leaves and wash all vegetable. Strain them and put 2 pinches of salt to dehydrate water/moisture from vegetables and make them be crunchy

Step 3: chop and mince chilies and garlic -> put in a small bowl to make sweet fish sauce. Add sugar and pound hardly to mix well with chilies and garlic -> lime juice -> warm water -> fish sauce -> stir well.

Step 4: tear chicken meat in lardon -> mix with strained vegetable + pickle + sweet fish sauce + chopped coriander + saute’ shallot -> mix well and enjoy!

In my hometown, my sister often put roasted peanut into the salad instead of shallot. Peanut’s nutty taste helps to balance the sour of salad and encourage aroma and palate. Regretfully, when I arrived Canada, I had slight allergic symptom when I ate peanut while this had not happened in Vietnam. Therefore, I got rid peanut of my dish and change to shallot without changing the characteristic of the salad.

The Atkins diet is popular thanks to its weight-lost effectiveness and health benefits such as prevent or limit dangerous health conditions like metabolic syndrome, diabetes, high blood pressure and cardiovascular disease, improve heart health. Nevertheless, every coin has two sides, some experts concerns Atkins has some negative impacts to eater’s body like headache, dizziness, weakness, fatigue, constipation. Low card input result in nutritional shortage or inadequate fiber – cause constipation, diarrhea and nausea.

Eating and tasting foods are the happiness of a cook or chef, therefore I would not follow any Diet solution. Just try to balance daily foods intake to body not exceed my body needs also do daily simple exercise like walking and stepping stairs (TTC subway is a good choice as we use it every day).

In point of view of a service provider – a potential cook, of course, I will study more about various Diet solutions and give advice to my customers. Also, adjust the formula to match well with their digestive demands is necessary.

References of data & sources:

Mayo Clinic. (nil). Atkins Diet: What’s behind the claims?. Retrieved June 27, 2019, from https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/atkins-diet/art-20048485

Healthline. (2018). The Atkins Diet: Everything You Need to Know. Retrieved June 27, 2019, from https://www.healthline.com/nutrition/atkins-diet-101

Healthline. (2018). 7 Surprising Health Benefits of Eating Seaweed. Retrieved June 27, 2019, from https://www.healthline.com/nutrition/benefits-of-seaweed

Right Shape. (nil). Atkins Diet. Retrieved June 27, 2019, from https://www.rightshape.com/atkins-diet/

Smile Delivery Online. (nil). 4 Foods that you should not eat while losing weight. Retrieved June 27, 2019, from http://smiledeliveryonline.com/food/4-foods-that-you-should-not-eat-while-losing-weight/

Health Fitness Revolution. (nil). 10 Good Reasons to Drink Green Tea. Retrieved June 27, 2019, from https://www.healthfitnessrevolution.com/10-good-reasons-to-drink-green-tea/

Manor Surgery. (nil). Healthy Lifestyle. Retrieved June 27, 2019, from https://www.manorsurgery.co.uk/healthy-lifestyle

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actionbookz-blog · 5 years

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Your kids can learn to love vegetables—and have fun doing it! So long to scary vegetables; hello to friendly new textures, colors, and flavors! Here is a foolproof plan for getting your kids to love their vegetables. Just follow the “Three E’s”: Expose your child to new vegetables with sensory, hands–on, educational activities: Create Beet Tattoos and play Cabbage Bingo!Explore the characteristics of each veggie (texture, taste, temperature, and more) with delectable but oh–so–easy recipes: Try Parsnip-Carrot Mac’n’Cheese and Pepper Shish Kebabs!Expand your family’s repertoire with more inventive vegetable dishes—including a “sweet treat” in every chapter: Enjoy Pears and Parsnips in Puff Pastry and Tropical Carrot Confetti Cookies!With 100 kid–tested activities and delicious recipes, plus expert advice on parenting in the kitchen, Adventures in Veggieland will get you and your kids working (and playing!) together in the kitchen, setting even your pickiest eater up for a lifetime of healthy eating.

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healthyeating43-blog · 5 years

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Juicing for Weight Loss: 6 Easy Recipes to Try

New Post has been published on https://dietguideto.com/awesome/juicing-for-weight-loss-6-easy-recipes-to-try/

Juicing for Weight Loss: 6 Easy Recipes to Try

Juicing has become a popular way to boost energy and lose weight. You may have heard juice cleansing radio ads, find( or bought) expensive juices in the store, or maybe you’ve even built juice from scratch. But does juicing for weight loss work?

Juicing refers to using a juicer or blender to liquefy fruits, vegetables, and herbs. Juices differ from smoothies because the latter include additional ingredients like milk, yogurt, seeds, and sweeteners. Juices typically contain only the liquid components — although some juices contain pulp. Building your own combinations is easier with a juicer, although some people use a blender.

When used with other dietary and lifestyle alterations — particularly increased exercise and a plant-based diet — juicing can help you lose weight. You can add juice to your regular diet to maintain a healthy metabolism and detoxify your body, and some people juice-fast as a short-term detox or body cleansing regime .[ 1]

Is Juicing Good for You?

Juicing can help you lose weight, but can also boost your nutritional intake. Since most Americans eat less than half the recommended servings of fruit and vegetables, and having a poor diet increases your risk of chronic illnesses, juicing is a great way to benefit from the nutrients that fresh render contains .[ 2, 3] Most people don’t eat two heads of romaine, two apples, three stalks of celery, two carrots, and a head of kale in one sitting, but you can easily juice all those and drinking it in five minutes flat.

Especially when made from scratch, homemade juice is nutrient-dense, your body with potassium, folate, and a wide range of vitamins and minerals, depending on which fruits and vegetables you use. Juicing also supports cardiovascular health by decreasing cholesterol levels .[ 2, 4] Juicing releases the antioxidants and nutrients naturally present in produce into an easy-to-digest form .[ 5]

Juicing removes most of the fiber from the fruits and vegetables. If you want to retain more fiber in your drinkings, you can induce your juice in a blender instead of with a juicer. Alternatively, you can set some of the leftover pulp into your juice to add some fiber back.

Juice shouldn’t wholly replace whole fruits and veggies in your diet and won’t provide all the nutrition you need to stay healthy in the long-term. However, juicing can boost your dietary uptake of nutrients, many of which have metabolism boosting and fat-burning properties. Juicing can also provide an option for short-term cleansing or fasting.

Benefits of Juicing

If you are a picky eater who still wants to eat a wide range of healthy veggies, fruit can help cover up the savour of your least-favorite veggies in juices. Because fruits are naturally sweet, you can skip the added sweeteners found in store-bought drinkings and processed foods.

Making our own fresh, organic juices provides you with rich sources of minerals, folate, vitamin A, vitamin C( ascorbic acid ), and antioxidants, among other nutrients .[ 6] Interestingly, one survey found that juicing apples, pears, and mandarin oranges releases significantly more antioxidants than blending them. Also, including the peel in a homemade juicer added substantially more nutrients, antioxidants, phenols, flavonoids, and vitamin C to the juice .[ 4] These natural compounds are anti-inflammatory and supporting better health .[ 7, 8]

Juices make a good substitute for your morning caramel latte — especially if you usually skip breakfast. Some experts say that the natural nutrients and fructose in an apple provides more energy than a cup coffee!

Skipping dinners, including breakfast, can lead to weight gain over period; juice can provide a meal replacement — a low-calorie, nutrient-dense alternative to going without .[ 9] Drinking a fresh juice with — or without — a healthy, low-calorie breakfast is a fast and easy style to incorporate more veggies into your morning.

Juicing for Weight Loss

No matter how many pounds you are trying to lose, it’s important to exert, reduce your calorie uptake, and add more vegetables to your diet .[ 10] You can use food, including fresh juice, to empower your body to burn fat and eliminate toxins. More importantly, recollect to talk about your diet with your healthcare team.

These are a few of my favorite recipes for juices that can detox your system, subsistence a healthy weight, and get you closer to your goals. Make sure to buy organic produce and rinse all items before juicing.

Ultimate Green Juice

Mint stimulates your digestive system without a laxative effect, complementing any weight loss program .[ 11]

Ingredients

1 green apple

2 beakers spinach

1/3 beaker fresh mint

1 cucumber

Juice from 1 lime

1/2 cup coconut water

Directions

If you are using a juicer :P TAGEND

Put the apple, spinach, and cucumber through your juicer.

Add the lime juice and coconut water, mix well.

If you are using a blender :P TAGEND

Put all ingredients in the blender and blend thoroughly.

Flavorful Carrot Juice

Carrot juice can protect your heart by increasing the body’s level of antioxidants and lessening systolic blood pressure .[ 12] Pineapples are a source of manganese, anti-inflammatory compounds, and digestive enzymes like bromelain .[ 13]

Studies have shown that even in small quantities, cayenne pepper helps speed up your metabolism and makes you feel full longer .[ 14]

Ingredients

4 whole carrots

1 nectarine

1 beaker pineapple chunks

1 head romaine lettuce

1/4 teaspoon cayenne pepper( or more, if you like spice)

Directions

Process the carrots, nectarine, pineapple, and lettuce with your blender or juicer.

Top with cayenne pepper.

Ginger-Turmeric Apple Juice

Ginger is extremely powerful. Scientists have connected it to normalized blood sugar and also discovered it has antimicrobial and antioxidant properties .[ 15] Ginger also helps digestion, reducing nausea and even motion sickness .[ 16]

A mouse-based study found that including turmeric in your diet might help reduce the risk of obesity .[ 17] Finally, kale is a great source of calcium, folate, and potassium. To get the most nutrients, core the apple but leave the skin, and do not peel the ginger.

Ingredients

1 apple

1 cucumber

2 cups kale

1/2 inch ginger, unpeeled

1/2 teaspoon ground turmeric or 1/4 -inch turmeric root, unpeeled

Juice of 1 lemon

Directions

This cleansing recipe works best in a blender so that you get the benefits of fiber in the apple scalp.

Place all ingredients in the blender. Blend until all the ingredients are liquefied.

Juicing for Health& Energy

Even if you are not trying to lose weight, juicing is a powerful way to help your body maintain high levels of energy throughout the day and feel healthier. Here are a few of the recipes I use for juicing.

Energetic Beet Juice

Beets are packed with energy-boosting potential. Researchers have linked beet juice to lower blood pressure, improved athletic performance, and lessened muscle wearines .[ 18, 19] Beets also have potent anti-inflammatory properties .[ 20] Cayenne pepper raises your core temperature, so this juice is great before a run on a cold day .[ 14]

Ingredients

1 large orange

1 beet

2 beakers kale

1/4 teaspoon cayenne pepper

Directions

Process the make with your juicer or blender.

Top with cayenne pepper.

Healthy Morning Drink

Making this in a blender will retain some of the fiber in the greens; also, bananas and raspberries don’t juice very well, so they should go into a blender instead. The green color of this drink is a clear signal of all its benefits. Dark green vegetables are especially rich in iron and folate( the natural version of folic acid ).

Ingredients

1/4 beaker applesauce

1/4 cup raspberries

2 cups greens( spinach, kale, field greens, etc .)

1/4 beaker parsley

1 banana

1/2 beaker coconut water

Directions

Place all ingredients into a blender.

Process until the ingredients are liquified.

Farm Share Blend

Try this recipe when you have extra fruit and vegetables from your other meals. Any fruit will pair well with the neutral flavor of bok choy, which experts have linked to several health benefits .[ 21, 22] Why basil? In an animal study, basil extract improved memory retention .[ 23] It also induces this drinking smell great.

Ingredients

2 cups bok choy

1/3 cup basil

1-2 beakers of mixed fruit: cherries( pitted ), plums( pitted ), grapes

Juice of 1 lemon

Directions

If you are using a juicer :P TAGEND

Put the bok choy, basil, and fruits through your juicer.

Stir in the lemon juice.

If you are using a blender :P TAGEND

Put all ingredients in the blender and blend exhaustively.

Juicing Tips for Beginners

Juicing can feel intimidating if you haven’t done it before. Make it simple and pleasurable by following these tips-off for novices. If you have a blender, you don’t even need special equipment!

Get Creative With Fruits& Veggies

You can get creative with your juices! Experiment with different options to find what combinings you like best. Look for ripe, organic ingredients with a wide variety of colourings and textures. If you’re trying to lose weight, use more veggies and fewer fruits, because veggies have less sugar.

Thoroughly wash all your ingredients. Even organically grown produce has some pesticide residue, so it’s important to take the time to wash everything that goes into your juice .[ 24]

Adjust to the Taste of Vegetables

If you’re used to drinking soda and sweetened coffee, celery juice might not appeal to you right away — but that’s ok! One aim of juicing is to add more vegetables and fruits to your diet, but it doesn’t have to happen all at once.

As you get used to the taste of naturally sweet fruits and earthy vegetables, you might be more comfortable adding bolder veggies to your juice. It’s more important to make a juice that you will enjoy than to make one with more veggies that you end up pouring down the sink.

Select the Right Juicer

There are several factors to consider when choosing which juicer to buy, including cost, versatility, size, how easy it is to clean, and how much of the ingredients it use( versus waste ). The two main types of juicers are centrifugal and masticating juicers.

Masticating juicers are typically more expensive, but they have some benefits: they work better for greens and squeeze more juice from fruits and veggies. As a bonus, some models can also make nut butter and baby food. Centrifugal juicers, on the other hand, are cheaper and usually smaller.

Prep Ahead of Time

Don’t get too ahead of yourself when you’re juicing. If you need to do some preparation ahead of time, you can cut and rinse your render, but don’t attain your juice until the day you will drink it.

Precautions& Potential Side Effects

Remember that juicing is a complement to your healthy diet and exert plan; it is not the only tool required to lose weight.

If you decide to do a juice fast and drink only juice for a set period of time, use it as a launching pad for healthy habits. Juice fasting is an effective way to improve your overall health , not necessarily for permanent weight loss, because you may gain lost weight back — unless you start a healthy diet afterward.

Juicing can take time and costs money, especially if you select organic fruits and vegetables. Minimize these challenges by purchasing seasonal render that is on sale, planning your recipes, and using leftover produce in your juice.

Juicing may not be a good option if you are diabetic or pre-diabetic because it often has high sugar content — although you can lean towards more veggies, and fewer fruits .[ 25] It is important to talk to your healthcare provider about your diet, including juice intake, particularly if you have a health condition.

Phases to Remember

Drinking fruit and vegetable juice is a delicious style not only to support weight loss but also improve energy. Juicing is beneficial because veggies and fruit are rich in vitamins and minerals, antioxidants, and natural sweeteners; these compounds become part of the juice.

It is easy to attain your own juice at home, using washed, organic fruits and vegetables in a juicer or blender. Blenders allow your juice to retain the healthy fiber from make, which can maintain you full for longer. You can also perform a short-term juice-only cleanse or fast for its overall gut-cleansing health benefits.

Another route to support weight loss endeavours is with colon cleansing. Colon cleansing boosts your metabolism and detoxifies your gut by flushing toxins and compacted fecal matter from your small intestine and large bowel. We recommend utilizing a vegan, natural colon cleanse kit.

If your goal is to lose weight, it is important to include more vegetables and fewer fruits because fruits are high in sugar. However, that sweetness can also help you get used to the earthy taste of vegetables. Make juicing an addition to a healthy diet rather than replacing whole veggies and fruits.

These are a few of my favorite recipes for juices that can detox your system, supporting a healthy weight, and get you closer to your goals. Make sure to buy organic produce and wash all items before juicing.

Do you like to stimulate your own juice? Share your favorite recipe below! Have you ever done a juice fast for weight loss? Tell us more in the comments.

The post Juicing for Weight Loss: 6 Easy Recipes to Try seemed first on Dr. Group’s Healthy Living Articles.