#Rye Gourmand

[kousaka-ayumu]

TW: this may contain bullying, eating disorders, racism and more

Rye Gourmand

Nickname: Rye(All), Gourmand-san(Ortho), Gourmand-shi(Idia), Pig/Future meat(Yuzu), Rye-kun(Sonomi)

Twisted from: PickyPiggy(Poppy Playtime), Dalia(D4DJ), AppleJack(MLP), Nao Midorikawa(Smile PreCure), Rui(Project Sekai), TeruTeru(Danganronpa).

Voice Claim: Murakami Satoru

Age: 16

Height: 179cm

DOB: 10/16

Species: Human

Homeland: Shaftlands(Formerly)

Queendom of Roses(Currently)

Family:

Alfredo(Father)

Barack(Father: Transman)

Angelica(younger sister)

Amandine(Younger sister)

Dulce(Younger brother)

Clementine(Younger sister)

Caesar(Younger Brother)

Devon(Baby brother)

Unnamed grandfather(Deceased)

Unnamed grandmother

Dorm: Heartslabyul

Class: 1-C(No.6)

Club: Cooking(Creator), Gardening

Hobby: Trying out new recepies.

Likes: Encourage healthy diet, spending time in the kitchen, following the cook book

Dislikes: Malnourishment, people skipping diet, eating junk food all the time.

Pet peeve: Being called pig.

Favorite food: Apples

Least favorite food: Anything with too much sugar and salt

Favorite drink: Water

"A first year of Heartslabyul who's the chef along side Trey Clover who's the baker, he's the type of man who encouraged eating a healthy diet!"

Appearance

Rye is a tanned skinned boy with shoulder length light pink hair and topaz yellow eyes he also has a beauty mark under his right eye.

Background

Rye is born in a family of farmers formerly residents of the Shaftlands, they moved to the Queendom of Roses to opened a new restaurant named "Gourmand Restaurant", coincidentally they we're neighbors with the Clover Bakery.

And immediately he became good friends with Trey and Chenya, he initaly wanted to become friends with the other kids but they thought he was weird and bullied him(If you're asking. Yes they're the same kids who bullied Adira), but was protected by Trey and Chenya and the bullies we're chased off by Bernice

Unlike some kids Bernice thought he was pretty and cute which flustered him and make his face red.

Personality

Rye is the opposite of Bernice, while she is an overly excited girl he was a quiet and reserved boy watching her from afar making sure she didn't get hurt while competing with Jack, Deuce and Taiyou.

However he can get pretty concern whenever people are eating their food very little especially his dorm leader Riddle, and he end up taken upon himself to become the chef of Heartslabyul.

Unique Magic: Citrus Growth

It allows him to magically grow vegetables and fruits however he cannot grow plants and flowers as that was Sonomi's magic "Nature's Melody"

Trivia

Vil was fuming on how Raymond and and Rye wasn't in his dorm.

He share the same name as Rye Cookie from Cookie Run Kingdom

His original name is Rosemary Chip

Out of all the students, he the only one with the most amount of siblings with 3 younger sisters and 3 younger brothers.

He usually gave Riddle a bento whenever Riddle himself didn't eat anything.

Even when dinner, he gets annoyed when Cater is still on his phone.

A lot of students are simping for him, especially the otakus cause to them he's a malewife.

Due to him having pink hair and Apollo have pink eyes, students wondered if they related to Sonomi in a way only for the 3 of them to deny it.

What do you guys think of him?

@zexal-club @anxious-twisted-vampire @yukii0nna @marrondrawsalot

[ryebreadedd]

IM SCUGGING OUT!!!!!!

[dufrau]

This week i had a sample set from Scents of Wood that I tried out.

I have a travel size of their Vanilla in Bourbon that I wear at night sometimes because i find gourmands comforting, but I don't love that one especially it was just pretty affordable and filled a niche for me when i bought it. But I was interested to try more from the house.

Their "thing" is that they barrel age the alcohol used in their perfumes, so their naming convention reflects that. The main note of the fragrance followed by whatever barrel the alcohol was aged in. Some of them are barrels used to age booze and some are virgin barrels etc.

ANYWAY.

Plum In Cognac - I think this is the most popular fragrance from this house but I didn't love it. I will say I think it's a more compelling Vanilla than the Vanilla in Bourbon I have, but after the opening I don't feel like it really gave Plum or Cognac. It's nice. Leans feminine.

Oud in Calvados - Now THIS is a good boozy scent. It's all calvados, apple brandy. No oud to speak of. Up close I get sort of a wet wood/ wet cardboard scent that feels a little library-ish, but its mostly sweet spicy booze. It's aggressive and a little sloppy, like the way barrel aged beers tend to be completely taken over by the barrel? I don't know what the occasion is to wear this but i don't hate it at all.

Oud in Oak - This leans in the barnyard-y direction oud can take. a little diaper-y. But there is a nice warm wood backbone to it that makes its mostly okay. Not to my taste though.

Hinoki in Hinoki - This was actually really nice but the connotations it gave me made me not love it? It's a soft, gently smoky gently spicy wood. I think it's very comforting. But to me it smells like Pier 1 or Christmas Tree Shoppe or something, and I got some bug spray vibes too at times? I dont know. I think it smells good but i dont want to wear it.

Leather in Bourbon - No bourbon to speak of, this is not even slightly boozy. Pretty nice though. It feels like a tamer, watered down Naomi Goodsir Corpus Equus to me, I'd wear it if I didn't already have a better version of it.

Patchouli in Rye - This was the winner of the bunch for me. It's very rose forward with a spicy patchouli backbone that keeps it from feeling floral despite BEING floral. Patchouli and rose is a classic combo and I don't know if this is necessarily doing anything new but it's doing it well regardless. I feel like the barrel aging makes a lot of these pretty harsh in various ways but this one just feels like good perfumery start to finish.

[nrcocs]

OCs that are available to ask.

Midnight Rose PreCure

🌹(Hoshiakari Sonomi)

😴💭/🛡(Cordelia Yumeri/Lacey)

☀️(Kingscholar Taiyou)

🧜‍♀️(Aoumi Mizuko)

🐍(Viper Farah)

💀(Shroud Hokori)

🐉(Garmadon/Akahono Kaida)

Twisted Critters

🧛‍♂️(Maryse Samara)

🐰(Scotch Bernice)

❣️(Amy Adira)

🐐(Aegis Raymond)

🎨(Sapnas Kalpana)

🍲(Rye Gourmand)

⭐(Valerie Stella)

Bastien Korbin

🌺(Sakamaki Yuri)

🌻(Bennett Alain)

🍾(Leslie Geneva)

🍫(DaChoco Chris)

🧀(Aurelia Raclette)

[goreprofonde]

“Grimod de la Reynière, one of the great gourmets of 18th century France and editor of the Almanach des Gourmands , not only invited guests to this dinner, but 300 spectators as well. When the guests arrived, they found the dining room draped in black. The centrepiece of the table was a sarcophagus, and the proceedings were a grim theatrical joke. One course consisted of nothing but pork dishes, which Grimod proudly announced to have been supplied by a member of his family. This shocking revelation of low social connections was untrue (although his grandfather had been a pork butcher and notorious glutton), but Grimod’s aim was to humiliate his arrogant mother by pointing out where her family had made its money. His parents were duly offended and had him exiled from Paris. He took his revenge a few years later with a second funeral dinner, where the pork-trade theme was even more heavily underlined: the black velvet hangings on the walls were embroidered with symbols of charcuterie, and the ivory handles of the cutlery were carved in the shape of pigs. This meal was almost certainly the model for another black meal - that given by Jean Des Esseintes in Huysmans’ novel, A Rebours . The dining room, draped in black, opened onto a garden swiftly transformed for the occasion. The paths had been dusted with charcoal, the ornamental pond filled with ink and edged with black basalt, and the shrubberies replanted with cypresses and pines. The black tablecloth on which dinner was served was decorated with baskets of violets and scabious. Tapers flickered in chandeliers and green-flamed candelabra cast a strange glow. To the accompaniment of a hidden orchestra playing funeral marches, guests were waited on by negresses, naked but for slippers and silver stockings embroidered with tears. The guests ate off black-bordered plates and enjoyed turtle soup, rye bread from Russia, black olives from Turkey, caviare, mullet botargo, black pudding from Frankfurt, game served with sauces the colour of liquorice and boot-polish, truffle purées, chocolate creams, plum puddings, nectarines, black grape jellies, mulberries and dark-fleshed cherries. They drank wines from Limagne and Roussillon, Tenedos, Valdepeñas and Oporto out of glasses tinted black. After coffee and walnut cordial, the evening was brought to a close with kvass, porter and stout.”

- Alex Martin and Jerome Fletcher, The Decadent Cookbook.

[ragewrites]

Venèsia, 1752 November still and my bitten mouth red with your name I tell you to keep your hands about yourself, jagged breath cloying the air I say, the good friars of our Church are yet to untie the fast, unchain the bodies not of Christ, not of black bread and rye and you put them back at my waist, those needy fingers, you curl them and say ‘oh but I am keeping them where I keep my love, hitched between your fourth rib and your hipbone with the other treasures of Valahia, oh Amen—’ and I don’t know if to kiss you with my lips or with my knife or if perhaps to sell you to the Turks, because I know they love their lions their bloodwolves their lovely fools our sin done we steal back into the plazza and in the fish market I let my eyes roam over the oysters and the salmon like little doves, like little lover’s hands touching and knowing everything in apples weighing the juice of every cut weighing the pearl of the glistening meat with a discerning, famished tongue oh, you know I am a gourmand oh, you know I cannot deny my appetite its’ requests, even if I have to thieve or cheat or kill for it oh, it’s November and the channel is flooded oh, it’s November and Death is in the streets walking with God walking with us, singing merry, drunk we take the salmon home take spices from the erbaria, powdered roots in delicate clothsacks we take the night home, invite pleasure to dine with us on Port wine and on life

  laylove in the city of squares   november 28th, 2019  / /  lianna schreiber

[businessweekme]

California Highway 1 Road Trip

Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.

But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.

Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.

  Point Reyes

Side Street Kitchen

The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station

The Boat Oyster Bar

Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall

Half Moon Bay Area

  La Costanera

Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara

Dad’s Luncheonette

Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay

Sam’s Chowder House

Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay

Hop Dogma Brewing Co.

The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay

Duarte’s Tavern

Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.

Santa Cruz

The Picnic Basket

Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.

Monterey Peninsula

The Meatery

A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside

The Bench Restaurant

Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach

Aubergine at l’Auberge Carmel

Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel

Big Sur

Big Sur Bakery & Restaurant

Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1

Sierra Mar at Post Ranch Inn

Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1

The Sur House at Ventana Big Sur

In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1

San Luis Obispo

Ruddell’s Smokehouse

There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas

Cracked Crab

In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach

Santa Barbara

Jalama Beach Store & Grill

In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc

La Super-Rica Tacqueria

Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara

Santa Barbara Shellfish Co.

At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara

The Los Angeles Area

Malibu Farm

What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu

Tallula’s

Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica

Father’s Office

Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica

The post California Highway 1 Road Trip appeared first on Bloomberg Businessweek Middle East.

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[filedownloadepub]

READ PDF EBOOK The Complete Whiskey Course A Comprehensive Tasting School in Ten Classes Full Book

Download Or Read Ebook at:

http://read.ebookcollection.space/?book=1454921226

Download/Read The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes Ebook

information book:

Author : Robin Robinson

Pages : 304

Language :

Release Date :2019-10-1

ISBN :1454921226

Publisher :Sterling Epicure

BOOK DESCRIPTION:

A must-read for aspiring connoisseurs, and a thorough refresher for seasoned whisky lovers.”—

Whiskey Advocate

Winner of the Gourmand Award in the Drink Education category (US). The definitive book on understanding and appreciating the exploding world of whiskey.   Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.

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[wceacademy]

  AUGUST, FOURTEEN

THE FIRST FESTIVAL OF THE SAVIOR, HONEY FESTIVAL, WET FESTIVAL. MACCABEUS

Spasovki (Savioree) - the first two to three weeks of August (under Julian calendar)

First Savior’s. Everything will come on the Savior's day, we will cut everything out, how good summer is: both rye and grain - everything must come to the Savior's days. It's good summer, so bread comes at one seventh (in seven weeks). Two sevenths bread will not stand still it in the fields: either it will be killed, or it will ripen, and it must be harvested (Pinezhie).

In most regions, early sowing of winter rye began.

When they began to sow winter crops, they dragged an ancient old man off the rocket mass heater - the old plowman ... Some supported his hand, others shook it: "Sow, grandfather, the first handful for your old man's happiness!"

When you sow bread in the weather, more yield there will be.

Rye should not be sown in wet weather and rain; as the team poles come wet, go home.

If during the ripening of raspberries the first berries are large, then rye should be sown earlier; with small berries, medium or late sowing of rye is better.

Plow under the winter rye, sow the winter rye, prepare the  barn-yards and drying-houses.

___

___

On the first Savior, pinch the peas.

Raspberries ripen. The harvesting of forest raspberries, the oldest medicinal plant, begins. The people used not only dry fruits (brewed in the form of tea with a cold), but also raspberry flowers, the infusion of which was used as an antidote against snake and scorpion bites; inflammated eyes were washed with a decoction of flowers, and gargled with an aqueous infusion of leaves was used for sore throat.

People were in a hurry to collect ripe bird cherry berries - an excellent remedy with astringent, diuretic and diaphoretic properties, used for gastrointestinal diseases.

RIDDLES ABOUT BIRD CHERRY

Don't break me, but climb on top of me, so you’re playing the blind man's buff.

The cousin is all in buttons. The dress was lost - the buttons remained.

Small black lamb, bone abdomen.

The famous teaser about ginger and red also exists as a riddle about bird cherry and ashberry:

the Black asked the Red : "What did you paint your beard with?" - “I have not painted, either glossed, I stood in the sun, holding my beard up. And you, the black, what about you? " - "And I stood in the sun, too."

In the Urals and Siberia, cedars begin to cone since the first Savior.

___

The bee stops wearing honey forage.

Beekeepers break (trim) the honeycomb.

It was believed that if the beekeeper does not break the honeycomb, then the neighboring bees will pull out all the honey. The strict guardians of folk customs and fasting are allowed only now to eat honey. This is why the first Savior is called honey Savior.

After the consecration of the first honey in the church, the beekeepers delight in fresh honey, they also bake pies with millet porridge and honey.

___

___

What Maccabeus [weather] is with, same is on even breaking fast (on the 28th of August).

Rain on Maccabeus -  few fires happen.

Poppy seed is harvested on Maccabeus.

Black is the poppy seed, but it is sweet, and white is the radish, but it is bitter.

The poppy seed has not been well harvested, we will still taste it that way.

The Poppy seed hasn't ripen for seven years, but there was no hunger.

Wild poppy is used as a means against witches. According to popular belief, it is only necessary to sprinkle the house with this poppy - and all the intrigues of the witches will be invalid.

RIDDLES ABOUT POPPY SEED

The powder fell, the town became more beautiful than Kazan, more beautiful than Astrakhan.

Throw it like gunpowder, it will become a city,

Red like Moscow, White like Lithuania.

Homemade arrow,

It builds itself, itself is done,

There is a town on the arrow - seven hundred governors,

One thousand Bukhar people, one and a half hundred Tatars.

There are seven hundred Cossacks under one cap.

He fell dead into the ground, got up alive from the ground,

Dropped his red cap and put people to sleep.

It grew, it grew,

Out of the ground,

A scarlet ribbon peeled around,

Beautiful girls fell in love with it.

___

  he First Savior's is the beginning of the Dormition Fast (until August 28), about which they say: Spasovka (The Savior's) is a gourmand, and Petrovka (Petrovsky fast) is a hunger strike. In Petrov Lent, besides onions, there is no other greenery for the peasants, and for Dormition one there are cucumbers, watermelons, melons, etc.

___

Swallows and swifts fly away on the first Savior's.

The swallow is beginning the spring, but calling the autumn.

Roses are fading, cold dews are falling.

From the first Savior the dew is cold.

The First Savior is wet.

The first Savior's has everything in stock: both rain and fair weather.

From the first Savior's, the dew is good.

On the first Savior's, the deer has soaked its hoof.

  A rare song about a deer that cooled the water is cited by P.I. Melnikov-Pechersky in his novel "In the Woods":

Does not knock, does not rattle,

No hoof is heard

Like a red-hot arrow flies

Young deer!

There you are the Danube, my Danube!

The Don Ivanovich Danube!

Young deer![i]

The deer has hooves

Silver hooves.

The deer has horns

Red of gold horns!

There you are the deer, my deer.

You Alyoshenka!

Where are you running to?

Where are you going to?

There will I run, I will run

To the cold water ...

I will step in with a hoof,

Cooling the spring water!

On the first Savior, there are Processions of the Cross to the water.

In Valdai (Novgorod province), it was customary to swim in shirts after the consecration of the water on the lake.

After the blessing of water, the peasants bathe themselves, bathe the horses, and the shepherds bring livestock from the pastures and drive them into the river.

On the first Savior's, the wells are consecrated.

Horses, like all livestock, are usually bathed for the last time on this day.

[i] A refrain after each quatrain

АВГУСТ

14

СПАС ПЕРВЫЙ, МЕДОВЫЙ, МОКРЫЙ. МАККАВЕЙ

Спасовки — первые две-три недели августа (по старому стилю).

Первый Спас. На спасов день всё уже придет, все вы­жнем, как хорошо лето: и рожь, и жито — всё к спасову дни должно прийти. Хорошо лето, так хлеб в одну семь прихо­дит (за семь недель). Две семи хлеб на полях не стоит: либо убьет его, либо дойдет, и его надо убирать (Пинежье).

В большинстве районов начинался ранний посев озимой ржи.

Когда начинали сеять озимые, стаскивали ветхого старика с печи — старинного пахаря... Поддержали ему руку одни, по­трясли ее другие: «Посей ты, дедушко, первую горсточку на твое стариковское счастье!»

Когда хлеб сеешь в погоду, больше родится приплоду.

В сырую погоду и в дождь не должно сеять ржи; как обмочило оглобли, так и поезжай домой.

Если во время созревания малины первые ягоды бывают крупные, то рожь следует сеять раньше; при мелких же ягодах средний или поздний посев ржи лучше.

Паши под озимь, сей озимь, готовь гумна и овины.

___

На первый Спас защипывай горох.

  Поспевает малина. Начинается заготовка лесной мали­ны — старейшего лекарственного растения. В народе использо­вали не только сухие плоды (заваривали в виде чая при про­студе), но и цветки малины, настой из которых применялся как противоядие против укусов змей и скорпионов; отваром цветков промывали воспаленные глаза, а водным настоем ли­стьев полоскали горло при ангине.

Спешили собрать поспевшие ягоды черемухи — прекрасное средство, обладающее вяжущим, мочегонным и потогонным свойствами, употребляемое при желудочно-кишечных заболе­ваниях.

  ЗАГАДКИ ПРО ЧЕРЕМУХУ

Не ломай меня, а влезь на меня, так начумкаешься.

  Стоит кузенка вся в пуговках.

Платье потерялось — пуговки остались.

  Черный маленький барашек, костяно брюшко.

  Известная дразнилка о рыжем и красном бытует и как загадка о черемухе и рябине:

Черный красного спросил: «Чем ты бороду красил?» — «Я не краской, не замазкой, я на солнышке стоял, кверху бороду держал. А ты, черный, чем?» — «И я тоже на солнышке».

  На Урале и в Сибири с первого Спаса начинают шишковать кедры.

___

Пчела перестает носить медовую взятку.

Пасечники заламывают (подрезывают) соты.

Считалось, что если пчельник не заломает сота, то сосед­ние пчелы вытаскают весь мед. Строгим блюстителям народ­ных обычаев и постникам разрешается только теперь есть мед. От этого и называют первый Спас медовым.

После освящения первого меда в церкви пчеляки разго­вляются свежим медом, пекут также пироги с пшенной ка­шей и медом.

___

  Во что Макавеи, в то и разговенье (28 августа).

Дождь на Макавея — мало пожаров бывает.

На Макавеи собирают мак.

Черен мак, да смашен, и бела редька, да горька.

Не уродился мак, пробудем и так.

Семь лет маку не родило, а голоду не было.

  Дикий мак употребляется как средство от ведьм. По на­родному верованию, стоит только этим маком обсыпать дом — и все козни ведьм окажутся недействительными.

ЗАГАДКИ ПРО МАК

  Пал порошок, стал городок краше Казани, краше Астрахани.

  Кину порохом, станет городом,

Красной Москвой, Белой Литвой.

  Стрелочка-самоделочка,

сама строится, сама делается,

на стрелочке городок — семьсот воевод,

тысяча бухар, полтораста татар.

Под одним колпаком семьсот казаков.

  Мертвым в землю упал, живым из земли встал, красну шапку уронил и людей усыпил.

  Росло-повыросло,

из земли повылезло,

алой лентой облупилося,

красным девушкам полюбилося.

___

  Первый Спас—начало Успенского поста (до 28 августа), о котором говорят: Спасовка — лакомка, а Петровка (Пе­тровский пост) — голодовка. В Петров пост, кроме луку, нет другой зелени для крестьян, а к Успенскому есть огурцы, ар­бузы, дыни и пр.

  ___

  На первый Спас отлетают ласточки и стрижи.

Ласточка весну начинает, осень накликает.

Отцветают розы, падают холодные росы.

С первого Спаса — холодные росы.

Первый Спас — мокрый.

У первого Спаса всего в запасе: и дождь, и вёдро.

С первого Спаса и роса хороша.

На первый Спас олень копыто обмочил.

Редкую песню об олене, остудившем воду, приводит П. И. Мель­ников-Печерский в романе «В лесах»:

Не стучит, не гремит,

Ни копытом говорит,

Каленой стрелой летит

Молодой олень!

Ты Дунай ли, мой Дунай!

Дон Иванович Дунай!

Молодой олень! [i]

У оленя-то копыта

Серебряные.

У оленя-то рога

Красна золота!

  Ты олень ли, мой олень.

Ты Алешенька!

Ты куда-куда бежишь?

Куда путь держишь?

  Я бегу ли побегу

Ко студеной ко воде...

Мне копытцом ступить,

Ключеву воду студить!

  На первый Спас бывают повсеместно крестные ходы на воду.

В Валдае (Новгородская губ.) принято было после освящения воды на озере купаться в рубашках. После водосвятия крестьяне купаются сами, купают лошадей, а пастухи пригоняют с пастбищ домашнюю скотину и вгоняют ее в реку.

На первый Спас святи колодцы.

Лошадей, как и весь скот, обычно в этот день купают в последний раз.

    [i] Припев после каждого четверостишия

[kousaka-ayumu]

Sonomi Hoshiakari/Cure Forest

Warning: this may contain character deaths, subject of diseases, and suicidal thoughts

Nickname: Hoshiakari-san(2nd years, 3rd years(Floyd, Kalim, Rook, Ortho)), Sonomi(1st years, Kaida, Farah, Fuyumi, Hoseki, Kiko(Epel)), Sonomi-chan(Yumeri, Mizuko, Hokori, Seiza), Tulip-chan(Taiyou, Yuri, Kalim), Child of Plants(Malleus), Princesse des Plantes(Rook), Appleflower(Vil and Epel), Leaf Sheep(Floyd), My Lady(Samara), Herbivore(Leona), Akari-san(Ortho), Akari-shi(Idia)

Twisted from: Snow White(Snow White and The 7 Dwarfs), Strawberry Cookie(Cookie Run), Nodoka Hanadera(Healing Good PreCure), Tsubomi Hanadera(Heartcatch PreCure), Kanade(Project Sekai)

Age: 16

Height: 149cm

DOB: 5/19

Species: Human(?)

Homeland: Sagewillow

Family:

Haruka Hoshiakari(Mother: Deceased)

Adelio Hoshiakari(Father)

Fuyumi Hoshiakari(Olde sister)

Akio Hoshiakari(Older brother)

Roscoe Springbloom(Uncle)

Emerald Springbloom(Aunt: Deceased)

Rosie Springbloom(Cousin)

Dorm: Pomefiore

Class: 1-B(No.1)

Clubs: Gardening(Creator)

Hobby: Staring into the ceiling and the walls, collecting rocks.

Likes: Spending time with Samara, studying about plants and medicine, singing

Dislike: Violence, being sick, being isolated

Pet peeve: Unable to understand some things.

Favorite food: None

Least favorite food: Porridge

Favorite drink: Water

"A first year of Pomefiore who's a very shy girl who spent the majority of her time with her personal butler Samara in the library and is the lead vocalist of Moonlight Bloom."

Appearance:

Sonomi has slightly long dark pink hair that reaches her shoulders and is tied up in a side ponytail with a pink streak and light pink eyes.

As Cure Forest her hair became light pink and is longer almost reaching her knees and us also tied to a side ponytail and is decorated with flowers

Background:

Sonomi is the youngest princess of Sagewillow and is daughter of Adelio and Haruka, but due to her unknown disease she passed away immediately after giving birth to Sonomi and the pinknette immediately got that illness.

Because of that, she is isolated that the castle not knowing the outside world while her father and uncle did everything they can to find a cure for her but is unsuccessful, she began to wonder if her mother died because of her and ended up wished that if she didn't existed then maybe her mother would still be here and not in heaven.

Personality:

Sonomi is a very shy and is often an introvert who has trouble with talking to people and usually spending the majority of her time with Samara and if she wasn't with the vampire butler she's at the botanical greenhouse.

But in general she's a very kind hearted girl who has major communication problems who's emotions clouded her judgement

Unique Magic: Floral Evergreen

It allows her to to magically grow plants and flowers however she cannot grow vegetables and fruits as that was Rye Gourmand's magic "Citrus Growth"

Trivia

Appleflower are her favorite.

She can get jumpy at times.

She has a hand mirror as her signature weapon.

Raymond 🤝 Sonomi and Rosie: dead moms

Nobody knows about her being a princess, only Samara knows.

What do you think about her

@zexal-club @yukii0nna @anxious-twisted-vampire @marrondrawsalot @writing-heiress @liviavanrouge @achy-boo

[ryebreadedd]

more funny guys

[mapatisserie-fr]

Retour sur ma rencontre avec @jonathanblotpatisserie au Sirah 2017. J'ai pu déguster ces deux pâtisseries emblématiques une verrine et surtout un millefeuille pain de seigle grillé, crème vanille fumée, caramel miso, olives noires... Les saveurs sont délicates et les textures fonctionnent entre elles. Loin du mille-feuille traditionnel, mais c'est très enrichissant de découvrir ce genre de réinterprétation, bravo ! . EN : meet a famous pastry chef and tested 2 creations, especialy a millefeuille made with rye bread, smoked custard, miso toffee and black olive ! . Hashtags : #patisserie #pastry #food #dessert #yummy #foodporn #yum #cooking #instafood #cook #sweet #dessertporn #recipe #chocolate #chocolat #gourmandise #gourmand #faitmaison #homemade #cake #health #delicious #delicieux #instagood #manger #Toulouse (à Eurexpo)

[bulbsanta06-blog]

Best Restaurants in Boystown

Wood in BoysTown

Wood: One of the most popular — and acclaimed — restaurants in Boystown, Wood is beloved not only by locals, but by esteemed dining guides like Michelin. The restaurant has routinely been listed as a Michelin Bib Gourmand recipient, which recognizes culinary excellence at bargain prices. Courtesy of chef Ashlee Aubin, the menu makes it easy to see where all the accolades have been coming from. Dinner features dazzling presentations like avocado salad with quinoa and poppy seed vinaigrette, ahi tuna with fried plantains and black bean aïoli, soft-shell crab with English pea risotto and salsa verde, and Burrata with roasted strawberries and toasted rye sourdough. And those are just the starters. Large plates really bring the wow with dishes like smoked St. Louis-style spare ribs with togarashi rub and roasted peanuts, hanger steak with hash brown gratin and bearnaise, and merguez sausage with bacon-braised lentils and chickpeas. The cocktails are not to be missed either.

Pingpong: “Chopstick cuisine” is the bill of fare at this bustling, contemporary Asian restaurant and bar on the Broadway strip. The space is slick and artsy, providing a fun backdrop for shareable dishes like seared tuna with wasabi butter, peanut noodles, salt and pepper calamari, spicy seafood ramen, dan dan noodles and pad see ew, all of which do a nice job toeing the line between classic inspirations and modern, inventive interpretation. Cocktails are just as noteworthy, what with a lineup of beverages inspired by 1930’s Shanghai. These include the Ginseng Margarita made with Korean red panax, tequila and lime; the Nobility with gin, Jasmine tea tonic and mint; and the Opium Haze, which combines Maker’s Mark, sage and fig preserves.

Lark: At the risk of stating the obvious and perpetuating the superficial stereotype, Boystown is one of Chicago’s sexiest neighborhoods. It’s a sentiment that holds true for the local bars and restaurants, as well as the denizens and clubs. One of the best examples as far as restaurant goes is Lark, a tasty addition to the main drag along Halsted Street. The food menu boasts the likes of tempura green beans, Cubano sandwiches and pizzas draped with prosciutto, and the people-watching is just as good, thanks to an incredible happy hour and something called the “after dark” period, which has late-night DJs and vintage board games.

HB Home Bistro: The confines and the food are as cozy as the name suggests at this quintessential Boystown staple. Within the homey dining room, the popular restaurant serves up a mix of New American plates and European influences. That means baby beet salads with pistachio butter and grilled asparagus with romesco and soft-boiled egg share menu space with artichoke and edam fritters and papatas bravas with roasted jalapeño aïoli and tomato jam. For heartier plates, the kitchen turns out innovative offerings like BBQ beef tongue, Amsterdam-style mussels with star anise-steeped beer broth and shawarma-spiced lamb breast with English pea hummus, red quinoa tabbouleh and fried chickpeas.

D.S. Tequila Company: You don’t need to stick to chef-driven, homey eateries to get high-quality food in Boystown. Even the clubbier spots in the area have interesting options to savor. As evidenced by spots like D.S. Tequila Company, a rambunctious people-pleaser with a playful menu of burgers, tacos, quesadillas, margaritas and frozen drinks. The place is popular for good reason, thanks to its upbeat environs, energizing music and broad menu loaded with everything from bourbon chicken tacos and mac and cheese-topped burgers to churros, blackberry margaritas and watermelon “frosé,” which looks to be the cocktail of the summer.

Yoshi’s Cafe: For years, Yoshi’s Cafe has been a keystone in the Boystown community, revered for its elegant ambience, warm hospitality and its fresh, original take on fusion cuisine combining elements of French and Japanese cooking. The restaurant is a timeworn fixture for locals, as the quality and technique are unparalleled. For dinner, you can’t go wrong with menu favorites like Wagyu beef brisket gyoza, vegetarian tofu burgers, whole loupe de mer, or strip loin au poivre. One of the standout signatures, however, may very well be the vegan roasted kabocha pumpkin, filled with vegetables, tofu and mushrooms in a sweet and spicy apricot sauce with sesame oil and soy sauce.

Source: http://www.diningchicago.com/blog/2018/06/11/best-restaurants-in-boystown/

[egyptbra6-blog]

Best Restaurants in Boystown

Wood in BoysTown

Wood: One of the most popular — and acclaimed — restaurants in Boystown, Wood is beloved not only by locals, but by esteemed dining guides like Michelin. The restaurant has routinely been listed as a Michelin Bib Gourmand recipient, which recognizes culinary excellence at bargain prices. Courtesy of chef Ashlee Aubin, the menu makes it easy to see where all the accolades have been coming from. Dinner features dazzling presentations like avocado salad with quinoa and poppy seed vinaigrette, ahi tuna with fried plantains and black bean aïoli, soft-shell crab with English pea risotto and salsa verde, and Burrata with roasted strawberries and toasted rye sourdough. And those are just the starters. Large plates really bring the wow with dishes like smoked St. Louis-style spare ribs with togarashi rub and roasted peanuts, hanger steak with hash brown gratin and bearnaise, and merguez sausage with bacon-braised lentils and chickpeas. The cocktails are not to be missed either.

Pingpong: “Chopstick cuisine” is the bill of fare at this bustling, contemporary Asian restaurant and bar on the Broadway strip. The space is slick and artsy, providing a fun backdrop for shareable dishes like seared tuna with wasabi butter, peanut noodles, salt and pepper calamari, spicy seafood ramen, dan dan noodles and pad see ew, all of which do a nice job toeing the line between classic inspirations and modern, inventive interpretation. Cocktails are just as noteworthy, what with a lineup of beverages inspired by 1930’s Shanghai. These include the Ginseng Margarita made with Korean red panax, tequila and lime; the Nobility with gin, Jasmine tea tonic and mint; and the Opium Haze, which combines Maker’s Mark, sage and fig preserves.

Lark: At the risk of stating the obvious and perpetuating the superficial stereotype, Boystown is one of Chicago’s sexiest neighborhoods. It’s a sentiment that holds true for the local bars and restaurants, as well as the denizens and clubs. One of the best examples as far as restaurant goes is Lark, a tasty addition to the main drag along Halsted Street. The food menu boasts the likes of tempura green beans, Cubano sandwiches and pizzas draped with prosciutto, and the people-watching is just as good, thanks to an incredible happy hour and something called the “after dark” period, which has late-night DJs and vintage board games.

HB Home Bistro: The confines and the food are as cozy as the name suggests at this quintessential Boystown staple. Within the homey dining room, the popular restaurant serves up a mix of New American plates and European influences. That means baby beet salads with pistachio butter and grilled asparagus with romesco and soft-boiled egg share menu space with artichoke and edam fritters and papatas bravas with roasted jalapeño aïoli and tomato jam. For heartier plates, the kitchen turns out innovative offerings like BBQ beef tongue, Amsterdam-style mussels with star anise-steeped beer broth and shawarma-spiced lamb breast with English pea hummus, red quinoa tabbouleh and fried chickpeas.

D.S. Tequila Company: You don’t need to stick to chef-driven, homey eateries to get high-quality food in Boystown. Even the clubbier spots in the area have interesting options to savor. As evidenced by spots like D.S. Tequila Company, a rambunctious people-pleaser with a playful menu of burgers, tacos, quesadillas, margaritas and frozen drinks. The place is popular for good reason, thanks to its upbeat environs, energizing music and broad menu loaded with everything from bourbon chicken tacos and mac and cheese-topped burgers to churros, blackberry margaritas and watermelon “frosé,” which looks to be the cocktail of the summer.

Yoshi’s Cafe: For years, Yoshi’s Cafe has been a keystone in the Boystown community, revered for its elegant ambience, warm hospitality and its fresh, original take on fusion cuisine combining elements of French and Japanese cooking. The restaurant is a timeworn fixture for locals, as the quality and technique are unparalleled. For dinner, you can’t go wrong with menu favorites like Wagyu beef brisket gyoza, vegetarian tofu burgers, whole loupe de mer, or strip loin au poivre. One of the standout signatures, however, may very well be the vegan roasted kabocha pumpkin, filled with vegetables, tofu and mushrooms in a sweet and spicy apricot sauce with sesame oil and soy sauce.

Source: http://www.diningchicago.com/blog/2018/06/11/best-restaurants-in-boystown/

[floggers-and-fables]

A History of the Gourmand

For the better part of 4 years, I dated a chef. When he was an apprentice, I dressed his burns and tended his cuts. When he worked as a baker, I would rouse myself at 2am to the aromas of rye, sourdoughs and almond croissants, pad down the stairs to the kitchen and pop on the kettle to have a rare, brief encounter with the bright-eyed boy whose passions fuelled my own. As he transitioned to the fine dining industry, I began to research the origins of his profession and found that it has not only did it influence and modernise the way we consume food in our society, but also provided a unique lens through which to view the rise of the public social sphere. 

Mystery surrounds the origin of the first restaurant, as there are few scholarly records regarding its initial development. Legends that tend to circulate the industry often indicate that the restaurant was a by-product of the French Revolution, which I don’t believe to be entirely accurate. By examining the works of historians like Rebecca Sprang, translating notations from famous cookbooks and examining restaurant reviews of the period, my prevailing theory is that the first restaurant had its roots in the last few years of the Old Regime with a man known as Messieurs Roze.

 The Dictionnaire Universel, defines the restaurant as a medical term that means: “Food or remedy that has the property of restoring lost strength to a sickly or tired individual” (Corneille and Coignard, 1708). The term restaurant was attributed to a restorative broth served in establishments known as “Houses of Health”, the first of which is theorised to have been opened in 1766 by Messieurs Roze. Roze was a pragmatic businessman who aimed to create an economically viable industry that would aid in the reduction of national debt in France, unknowingly spearheading a new era of hospitality and cultural tastes.

 Roze was inspired by Enlightenment theories regarding the science of consumption, hoping to restore the balance of the body within the French populace by providing a healthy curative dining experience for those of a more delicate disposition, whilst providing an aura of hospitality and sensibility. This institution was similarly inspired by Jean-Jacques Rousseau’s theories regarding sensibility, as it was commonly believed that sensitive individuals who had a physical reaction to intense corporeal and emotional stimulus, would have a similar reaction to hearty fare commonly feasted upon by the nobility. This phenomenon was known as “Weak-Chestedness”. Captivated by metaphorical and metaphysical influences health had on one’s physical and spiritual wellbeing, the first restaurateurs endeavoured to adjust the diet a nation to one more suited to the Parisian constitution. Unlike the standard bullion of the time, which were predominately consumed by the plebeians of French society, a semi-medicinal bullion was prepared to a physician’s specifications. The hearty, rich meats that often graced the tables of the upper echelons of society, such as pheasant, veal, partridge and ham, were boiled for many hours and reduced to a thick easily digestible soup, to aid in the digestion. These carnal, rich meats were believed to heat the blood and restore circulation if prepared in just the right way.   Aligned with the Enlightenment ideologies, the French restaurant was primarily concerned with the elevation of the senses and improvement of the public body through reason and fashionable practicality. Akin to the emergence of coffee houses, the “Restaurateur’s Room” was a novel public space devoted to private consumption, where one could be observed while observing others, yet retain a level of discretion previous unheard of in French culture. It offered a distinct vantage point with which to analyse the internal lives of a troubled nation. The industry changed drastically during the French Revolution. With the abolition of guilds and the dissolution of Crown privileges meant that any citizen of France could establish themselves as a restauranteur. As the trend grew in popularity, dispossessed cooks who had previously served aristocratic families flooded the industry, catering to a new Paris populated by journalists, the middle class, merchants and the immigrating provincial populace eager to sample this new bastion of urban commercialism. Restaurants provided a modern public medium that allowed individuals of varying socioeconomic and cultural status to socialise under a singular roof. This revolutionary concept saw wives and mistresses dining with families, merchants and foreigners. This public-private sphere was also used to the advantage of political groups, as unlike the heavily policed cafes, the July Monarchy law that outlawed the congregation of political parties didn’t extend to this new realm.

Post-Napoleon, the restaurant no longer specialised in delicate broths, but in the experimentations of pleasure and flavour. Communal eating adapted to suit the post-revolutionary Paris and with it emerged the scientific art of Gastronomy. Eating had been elevated eating to an art form. Separate from patrician or pro-republic influences, gastronomic literature spoke of the freedom and pleasure of food. The French restaurant was remodelled into an artistic expression of French identity. Dining became an extravagant experience and restaurant reviews became as commonplace as theatrical reviews. Purveyors of gastronomic delights such as Alexandre--Laurent Grimod de La Reynière remarked upon the transition by stating in the Almanach des Gourmand;

 “The table is a stage where there has never been a flop” (Grimod de La Reynière et al., 1803).

 The gastronomic equality of the new Democratic Paris allowed for the combination of “haute cuisine” inspired rich banquets of nobility and “cuisine bourgeoise” of the common man. Accessible to all, the restaurant became a fixed entity in French culture. The French restaurant put Paris on the map and became synonymous with “Frenchness”, even in countries that still operated under a monarchy and fostered anti-French sentiment. Tourists travelled from neighbouring countries to experience this peculiar public art form and French restaurants were opened all over Europe, establishments not dissimilar to what we experience today.

 It's always a delight to discover the origins of a thing you so easily take for granted. The emergence of modern food culture provided the first simultaneously public and private sphere in which to socially operate. French restaurants were the key to the commercialization of the food industry, the mother of gastronomy and gastronomic literature & one of the most prevalent contributing factors to France’s self-identity.

[gailmalooft]

Distiller’s American Whiskey Reward Information – 2018

Selecting out a dozen whiskeys from American manufacturers is a difficult activity, however any individual’s gotta do it. Those whiskeys have all been launched previously 12 months and all are extremely really helpful for the whiskey drinker for your existence—which incorporates you! If you happen to’re no longer certain what to shop for, let our American Whiskey Reward Information for 2018 assist you to out.

BOURBON PICKS

Those bourbon alternatives aren’t elderly in anything else however new, charred American oak barrels. Vintage flavors are provide with each and every pick out coming in at no less than 100 evidence. Really useful for the traditionalist.

Previous Fitzgerald Bottled-in-Bond nine 12 months / Photograph Credit score: Previous Fitzgerald

FOUR ROSES 130TH ANNIVERSARY SMALL BATCH BOURBON

4 Roses 130th Anniversary Restricted Version Small Batch Bourbon marks the 130th anniversary for the logo which introduced in 1888. Crafted through grasp distiller Brent Elliott, the Kentucky directly bourbon is comprised of bourbons elderly 10-16 years with various mash expenses and yeast recipes. Bottled at a barrel power of 108.three evidence, you’ll in finding cherry fruit, leather-based and cooked apples. SRP $140

OLD FITZGERALD BOTTLED IN BOND 9 YEAR (FALL 2018)

This Previous Fitzgerald Bottled-in-Bond Sequence is scheduled to be launched on an allotted foundation each and every spring and fall all over the following 5 years. The spring editions will characteristic a inexperienced label whilst the autumn releases will endure a black one. The packaging for this bottle used to be impressed through an unique 1950s Previous Fitzgerald diamond decanter. The Fall 2018 bottling marks the second one unlock within the wheated bourbon collection. Brown butter, pork jerky and coconut are simply some of the flavors to find. SRP $90

KING OF KENTUCKY 14 YEAR KENTUCKY STRAIGHT BOURBON

King of Kentucky is a whiskey emblem that used to be first presented in 1881. Brown-Forman received the logo in 1936 however retired it in 1968. Now 50 years later, they have got resurrected King of Kentucky, now as a Kentucky Immediately Bourbon (previously it used to be a mixed whiskey). The title is a connection with horse racing, “the game of kings”. Elderly 14 years, it spent the primary 7 in a heat-cycled warehouse and the final 7 years with out. Those are unmarried barrel releases, so be expecting to peer evidence starting from 125-135. Handiest 960 bottles to be had. Be expecting loads of oak affect with vanilla, barrel spices and a protracted end. SRP $199

BOURBON BARREL FINISHES

Those bourbon alternatives used barrels which elderly one thing rather than whiskey. This gives an added layer of fruit for each and every pick out. Really useful for the gourmand.

Wild Turkey Grasp’s Stay Revival / Photograph Credit score: Wild Turkey

WILD TURKEY MASTER’S KEEP REVIVAL

That is the 3rd U.S. expression underneath the Grasp’s Stay collection. It used to be impressed through Wild Turkey Signature, which Jimmy Russell presented within the early 2000s. For this bottling, Eddie Russell traveled to Jerez, Spain to supply the 20 year-old oloroso sherry barrels utilized in completing. The bourbon elderly for 12-15 years in new, charred American oak and ahead of being transferred to those sherry barrels. Search for flavors of berries, chocolate and pancakes—want I say extra? This one’s within the working for my best whiskey of the 12 months, so when you don’t purchase a bottle, all of the extra for me! SRP $150

PARKER’S HERITAGE BARREL FINISHED

Barrel Completed marks the 12th version of Parker’s Heritage, a restricted version version whiskey named in honor of the past due Heaven Hill grasp distiller Parker Beam. Barrel Completed is comprised of bourbons that elderly for 7-Eight years at the higher flooring of Rickhouse Q. The bourbon then spends 4 months in barrels that in the past held orange curaçao liqueur ahead of bottling. Tastes of dried orange peel with out overpowering the vintage bourbon flavors. A bourbon worthy of Parker’s title certainly. SRP $89.99

ANGEL’S ENVY CASK STRENGTH BOURBON (2018 EDITION)

This cask power Kentucky directly bourbon elderly for as much as 7 years. The bourbon barrels are hand-selected and mixed ahead of completing its maturation in port wine casks. First launched in 2012, Angel’s Envy Cask Energy Bourbon 2018 Version is bottled at 124 evidence. The cask power bottlings are all the time particular and this 12 months’s model isn’t any other. A stupendous after dinner sipper. SRP $200

RYE PICKS

If you happen to occur to win the lottery—no longer being facetious, some states/retail retail outlets do lottery drawings for extremely allotted bottles—and get your arms on a bottle of Sazerac 18 Year or Thomas H. Handy, through all manner purchase them. For everybody else whose quantity isn’t drawn, those rye suggestions are for you. A perfect pick out for the ones on the lookout for spice.

Balcones Texas Rye 100 Evidence / Photograph Credit score: Balcones

ROSSVILLE UNION MASTER CRAFTED BARREL PROOF

Because the title suggests, that is the cask power model of Rossville Union, the primary proprietary rye emblem launched through MGP Substances. It’s comprised of a batch of 83 barrels—famous at the entrance of the bottle—that elderly in new, charred American oak. Barrel Evidence is bottled at 112.6 evidence and is to be had in make a choice markets within the Midwest and Southwest US. If you happen to’re a rye drinker, likelihood is that you’ve had whiskeys produced through MGP, as they provide one of the highest identified manufacturers within the industry. This barrel evidence rye is a brilliant worth. SRP $69.99

BALCONES TEXAS RYE 100 PROOF

Launched in mid-March 2018 in party of the distillery’s 10th anniversary, this rye whiskey from Balcones is comprised of 100% rye and is bottled at 100 evidence. The rye mash invoice comprises 80% uncooked elbon grain from north and northwest Texas in addition to crystal, chocolate and roasted rye types. Elderly just below two years, this product is matured in new American oak barrels and diluted to evidence with Hill Nation spring water. Cinnamon, darkish chocolate and toasted rye grain anticipate you. SRP $39.99

MICHTER’S 10 YEAR SINGLE BARREL RYE

After over a 12 months of inventory depletion, the newest batch of 10 12 months Unmarried Barrel Rye used to be made to be had in a while ahead of July 4th this 12 months. The barrels of rye have been chosen from Michter’s shares of getting old whiskeys through grasp of maturation Andrea Wilson and authorized through grasp distiller Pamela Heilmann. As is the case for Michter’s whiskeys, that is extremely allotted and in restricted availability. If you happen to do get your arms on a bottle, be expecting leather-based, cherry fruit and darkish spice. SRP $160

OTHER AMERICAN WHISKEYS TO CONSIDER

Those whiskey alternatives suppose out of doors the field when it comes to the mix, the barrel, or the mash invoice. And considered one of them is solely to this point in the market, it needed to be incorporated on this class. For the explorer.

Westland Garryana three|1 / Photograph Credit score: Westland

WESTLAND GARRYANA 3|1

Garryana three|1 is known as after the Quercus garryana, a species of white oak sourced from the Pacific Northwest. Earlier editions married ratios of full-term matured garry oak to conventional oak casks. On the other hand, restricted provides compelled grasp distiller Matt Hofmann and blender Shane Armstrong to make use of a sequence of vattings and casks finishes for this 12 months’s version. Along with Garry oak the distillery employs new American oak, 1st fill ex-bourbon, 1st fill ex-port and fill up ex-Westland casks. All of the barrels used in reality tie the whiskey in combination. SRP $149.99

WOODFORD RESERVE STRAIGHT MALT

That is the most recent member of Woodford Reserve’s Distiller’s Make a selection circle of relatives of whiskeys which incorporates the logo’s Straight Bourbon and Straight Rye whiskeys—all everlasting fixtures. The Immediately Malt is comprised of a mash invoice of 51% malted barley, 47% corn and a couple of% rye. As opposed to that, the whiskey is made identical to the opposite Distiller’s Make a selection whiskeys in all different spaces of manufacturing which incorporates getting old in new, charred American oak. This Immediately Malt differs from Scotch malt whisky because the latter should be comprised of 100% malted barley and new, charred oak barrels are infrequently used. It’s bottled at 90.four evidence. A perfect whiskey to check out, particularly when you’re simply entering malt whiskeys. SRP $34.99

BARRELL WHISKEY INFINITY BARREL PROJECT

This whiskey venture is a take off from the infinity bottle that some whiskey creditors and fanatics around the globe create. Pouring the final ounce or two in their whiskey as they end a bottle right into a separate bottle creates a novel mix. Barrell has carried out that with this whiskey which, for this batch, accommodates Tennessee whiskey and rye; Indiana whiskey completed in oloroso sherry butts; Indiana rye; 100% Polish malted rye completed in curaçao barrels; Scotch whisky; and Irish whiskey. Each and every unlock might be other, as new whiskeys might be added to the batch as wanted. The bottling date will mark the brand new batch. Bottled at cask power of 59.65% ABV. SRP $70.

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