#allspice institute

[najia-cooks]

[ID: An extreme close-up of ground spices in various shades of brown and orange laid out in lines on a plate. End ID]

سبع بهارات فلسطينية / Seb'a baharat falastinia (Palestinian seven-spice)

Seb'a baharat is one of a few spice blends often referred to in English simply as “baharat” (the plural of Arabic بهار / bahar, “spice”). A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include cumin, cardamom, black pepper, nutmeg, and cinnamon.

Palestinian versions of seb'a baharat are usually dominated by allspice, black pepper, and cinnamon, giving them a pungent and sweet head; nutmeg, cloves, and cardamom provide additional warmth, while cumin and coriander often round out the blend with earthiness and a hint of florality. Ginger is also an occasional inclusion.

By the early 2010s, decades of Israeli taxation on exports and imports of non-Israeli goods had eroded Palestinian economic and culinary self-determination; Israel had instituted further blockades of the Gaza border in 2007, leading to a sharp decline in exports. Several farmers in Gaza turned to growing spices and herbs, including cumin and ginger, on their farms with the intention of finding a profitable market for them in Europe. However, frequent border closings, punitive export taxes, and Israeli shooting at Palestinian farmers who were attempting to work their land, made the plan unviable.

More recently, Palestinians have continued to work to find new ways to produce food despite shrinking access to arable land and fresh water. Resisting Israeli targeting of Palestinian food self-sufficiency is a matter, not just of subsistence and economic power, but of identity and dignity.

Today, Israel's total siege of Gaza continues as civilians run out of food, water, power, and medical supplies. Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

1 Tbsp ground allspice (6.6g; 1 Tbsp + 1 tsp allspice berries)

1/2 Tbsp ground black pepper (6.2g; 1/2 Tbsp black peppercorns)

1/2 Tbsp ground cinnamon (5.3g; 1 large stick Chinese cassia)

1 1/4 tsp ground coriander (2g; 1 1/2 tsp coriander seeds)

1 tsp ground nutmeg (1.4g; 1/2 nutmeg)

1 tsp ground cloves (2g; 1 1/4 tsp whole cloves)

1 tsp ground cardamom (scant 1/2 Tbsp pods; 2.6g just seeds)

3/4 tsp ground cumin (2.1g; scant tsp cumin seeds)

Instructions:

1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.

2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate.

3. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.

[ratsoh-writes]

Alright yall! Meet Saffron Allspice!!

Saffron is a massive centaur unicorn from horrorfell. He’s much larger than the size of the average unicorn, with his horse shoulder at nealry 8 feet, and his centaur torso and head making him stand at a whopping 12 feet tall.

He has crimson fur, with a thick straight haired mane that he keeps trimmed to a shorter length than most unicorns prefer. His eyes magic and horn are a pearly cream color

He’s a very sarcastic sassy and almost aggressive monster when you first meet him, but those who are close get a soft, sensitive and affectionate, but still sarcastic fellow

He is a younger monster, only 84 years old. His only remaining family is a nephew from his older sister who passed in the famine. He and his (older) nephew live together in a home the same neighborhood as the horror skeletons, although he’s a few blocks over.

Saffron was a resident of snowdin underground, working as a sentry while trying to get an apprenticeship in hotland. When the famine started and the civil war began, he decided to stay loyal to his hometown and sided with noir and horrorfell undyne at the time. After the famine and crash, he spent 10 of the 15 years in the institution recovering from the effects of the famine on his body and his control over his magic. While there, he found a love for the beautiful colors of the surface and learned how to express it in his art

He works as a craft glassmaker these days, making custom stained glass windows and decorations. His special ability, being able to lower his body temperature at will, and his telekinetic ability as a unicorn monster make him very skilled at the craft of glassmaking

Things saffron loves: pasta, dumplings, marshmallows, any sort of doughy food, very colorful decorations, jousting, and soft squishy monster subspecies and humans

[notdevsis-or-crk-wiki-crk-worker]

Hello crk (cookie run kingdom) fans people. Today I wanna give out on institute student a name but I still had no idea which one to choose, so I need your ideas or vote to pick which name fitting or matching for him. Since he/they is/are an unnamed cookie npc background character.

If you don't remember, he/their a npc background character that is called an institute student on the cookie run kingdom. He/they makes an appearance on the flame of unity and One Year of Kingdom: Side Stories. You can watch him/their appear in the game or watch royal mike video about those 2 stories I mention on YouTube. You can reblog or share or comment on this post to ask a question or other ideas name. I need your opinion and thoughts about what name suits or match him/them the best . And here are a few ideas for institute student new names that I put in the vote poll that is color brown and is a herb.

[spicesparklesessential]

HISTORY OF SPICES

The McCormick Science Institute (MSI) provides valuable insights into the historical and modern uses of herbs and spices, especially about health and culinary applications. Humans have co-evolved with plants for millions of years, discovering the flavorful and medicinal properties of herbs and spices. Initially, these natural ingredients were used to enhance the taste of food, mask undesirable flavors, and preserve perishable items. Spices have been valued throughout history for their various uses, from religious rituals to medicinal purposes. During biblical times, spices like cinnamon and saffron were highly regarded. In Ancient Egypt, garlic and onion were notable choices for both medical and culinary purposes, and the Ebers Papyrus from 1500 BC documented the use of various herbs. Early Chinese culture also recognized the power of herbs and spices, with the Classic Herbal, likely written around 2700 BC, containing information about medicinal plants, including cassia, which is similar to cinnamon. Ginger was also grown in pots and used to prevent scurvy during sea voyages. Ancient Mesopotamia, particularly Babylonia, had a rich tradition of spice and spices used for both culinary and medicinal purposes. King Ashurbanipal's records included various aromatic plants, while King Merodach-Baladan II grew numerous species of plants and herbs in his royal garden. India has a rich history of using spices such as black pepper, cinnamon, turmeric, and cardamom for culinary and health purposes. Ancient surgeons like Sushruta incorporated aromatic plants into medical practices. In ancient times, Greece and Rome imported and utilized a variety of Eastern spices. Hippocrates and Theophrastus contributed to the understanding of spices and herbs in medical science, while Dioscorides wrote "De Materia Medica," a comprehensive text on spices and herbs. The Arab and Muslim world played a significant role in the spice trade, using spices for both trading and scientific purposes. Arab physicians developed techniques to extract flower scents and essential oils from aromatic plants. During the Middle Ages, spices in Europe were highly prized and often used as currency. The Crusades opened up trade routes, making Asian spices more accessible. European apothecaries integrated spices and herbs into their remedies, often based on Arabian medical knowledge. Spices and herbs have played a significant role in human history, from early civilizations to the modern world. For instance, the Age of Exploration, including Marco Polo's accounts, contributed to the expansion of the spice trade. As a result, spices from the New World, such as capsaicin (red pepper) and allspice, were introduced to European cuisine. Moreover, American history saw early settlers incorporating indigenous spices and herbs into their diets. During the colonial and revolutionary periods, spices became an important part of American cuisine. In the present day, the usage of spices is diverse and widespread. They are commonly used in global cuisine, including astronaut food. Additionally, in recent years, there has been a renewed interest in the health benefits of spices. Scientific evidence supports their potential positive effects on heart health, cognition, and diet quality. To conclude, spices and herbs have been used for culinary enhancement as well as medicinal applications throughout history. Their continued exploration promises further health benefits. The McCormick Science Institute is a valuable resource for understanding the science behind the use of spices and herbs.

[seo-vasudev]

Taiwanese Bread is an Asian-style bread, made by adding a Japanese-invented dough called Tang Zhong thus giving it a unique texture and softness. Learn the tricks and tips with the short courses offered by Allspice. Starts on 4 Aug 2022 from 2pm-6pm @ S$120 + 7% GST Book your seat now: https://www.allspice.edu.sg/short-course-registration OR 📲WhatsApp Raymond : +65 92322051 . . . . . #allspiceinstitute #culinaryinstitute #culinarysingapore #singaporecooking #singaporecookingclass #sgcourses #sgcook #sgcooking #sgcookingclass #sgschools #course #shortcourse

[steeleidolon]

𝐒𝐞𝐧𝐬𝐞𝐬 𝐚𝐧𝐝 𝐨𝐭𝐡𝐞𝐫 𝐨𝐝𝐝𝐥𝐲 𝐬𝐩𝐞𝐜𝐢𝐟𝐢𝐜 𝐡𝐞𝐚𝐝𝐜𝐚𝐧𝐨𝐧𝐬

Kunsel lives something of a double life. He keeps work and outside-work as compartmentalized as possible, to the point of rarely removing his helmet while on the job, so this will be a little split.

1. What does your muse smell like?

Hygiene is important for health and morale. In general military life, Kunsel strives to be and smell as clean as circumstances allow, but he prefers not to stand out for it--cool, minty or unscented soaps and similar deodorants as a rule. Blood, gore, grime, metal, and sweat are to be expected. His preferred products are not overpowering, warranting close proximity to really appreciate: cool and fresh that dries down to earthy and woody, with a breath of smoke. Top notes like wormwood and basil, middle notes like opopnax and amber or incense, base notes of oudh or sandalwood, vetiver for the touch of smokiness, hint of allspice or cinnamon for heat. There is generally a scent of ozone around him. Leather too, given his preference for jackets and gloves outside of uniform. Fortunately he cares for his leather, so there is that.

2. What do your muse’s hands feel like?

Callused, dexterous, and strong. Kunsel works with electronics as much as he wields swords. He keeps his nails trimmed and filed--and if he’s feeling rebellious, which is often, they’ll be painted some color underneath his gloves. His fingers and palms are tension-destroying homing missiles. Back when he was less jaded, he considered the idea of retirement as a sort of sports-medicine masseur for SOLDIER. Who better to know the strains on the enhanced body than another enhanced person? While the idea of retirement has since faded, his study on the matter has still proven to be a useful skill.

3. What does your muse usually eat in a day?

He’ll eat whatever he can get--he isn’t picky, and really cannot afford to be with his metabolism and what is provided by ShinRa in the mess hall. Given his choice, he would add much more fresh fruit to his diet. Catch him eating a ripe mango, skin and all. Out and about, he gravitates towards combinations of fat, salt, and spice--noodles, curries, and the all-time favorite portable food vehicles, like meaty hand pies and samosas.

4. Does your muse have a good singing voice?

Yes. Although you would have to catch him outside of a work scenario to hear it. He has a low, clearly enunciated speaking tone. It’s always the quiet ones with the secret club/karaoke penchant for breakaway ballads and primal/guttural screams. Singing-wise, Kunsel isn’t precisely trained. He is a baritenor with a keen ear for sound and timing, partly owing to his handling sec-ops/communications in the infantry and SOLDIER. He can pick out and imitate voices fairly well too. Since he has one single spoken line in Crisis Core--and since he has so many Starset songs in his playlist--over time as the portrayal has matured, his voice has taken on similarities to Dustin Bates’ in my head. Spoken: A Brief History of the Future Example Range: Something Wicked

5. Does your muse have any bad habits or nervous ticks?

I suppose the question is... does he have any *good* habits? Ha ha, I jest. Mostly. On a lighter note, he tends to deliberately butcher acronyms and give things stupid names. Every motorcycle he owns over the course of his life is named Gertie for G R T - Ground Recon Transport. Beyond that, Kunsel is constantly observant. Always. He always watches out and listens, to the point of seeming paranoia, stemming from the traumas of early life and seeing the failings of the institution he serves. It’s become a means for survival. The man has his fingers on the pulse of information on everyone and everything, and an uncanny knack of holding on to that information and disseminating it to the people he deems appropriate. This paints him as a gossip and has earned him Eyes as a callsign, with the odd insult of ‘Half-Turk’ or ‘Spy Plant’ or ‘Spook’ thrown around here and there. At the same time, he has a penchant for portraying himself as lackadaisical and indolent to be less interesting, just another dude who dead-ended at Second Class (even if that’s nothing to sneeze at), no matter how much he is doing or how hard he is working, no matter how much of a busybody he is. This is part of his compartmentalization, a hard break between Kunsel of SOLDIER and Kunsel out in the world at large. He prefers not to be perceived unless it is by his own choice. It’s unclear if he chooses to set himself apart, or if he was ostracized for a reason and twisted it to his benefit, and he prefers it that way. In terms of nervous tics, he tends to strum his nape and side-shave or chew on his tongue barbell. Sometimes he has to move, and that leads to pacing. Under the helmet and under the uniform, he has his specific vanities that are for his personal edification and comfort. Secrets. Grooming, for instance--he keeps his fringe of hair swoopy and conditioned, keeps the side and neck buzzed. He’s never grown much facial or body hair, so he keeps it all neat and clean. Then there are the piercings.

6. What does your muse usually look like / wear?

Before Zack, Cloud and Sephiroth were pronounced KIA, Kunsel’s everyday look was the SOLDIER Second Class uniform, helmet and all. He takes shifts and times his facilities use so that most of his coworkers have never seen his face. Almost always seen with a phone, a laptop, or both. Outside of work it’s a different story altogether. Kunsel likes the tongue-in-cheek nature of using old First Soldier-era surplus as civilian wear, because it is relatively easy to get, and is a little posh and a lot functional given the hidden armor panels and pockets and the like. They don’t make ‘em like they used to. It becomes a practical choice of ‘custom uniform’ once he steps into the power vacuum and begins his hunt for the truth. Beyond that, bomber jackets with fur ruffs or old-style biker jackets, cargo pants, rugged boots, and moto-wear. He has a collection of club gear. Mesh panel shirts, stud cuffs/bracers, harnesses, and such for times when he cuts loose.

7. Is your muse affectionate?  How much?  How so?

He’s so distant and avoidant of direct connections with most people, it may come as a surprise that Kunsel is deeply affectionate. That can take many forms. He digs sitting back to back or shoulder to shoulder with someone he holds in esteem. Quiet existence in the same space is great. Touch is an unspoken language, and if he is close enough and trusts enough to engage, it is a craving. You can starve and hunger for skin. This manifests in jostles and nudges, an arm slung around shoulders or waists, hair-ruffles and so forth--but also, if it is welcome, active attempts to knead away tension, aches, pains, to make a positive difference. Forehead touches, brow to brow, are deeply intimate and layered. They express a certain vulnerability, since his helmet is off--a matter of eye to eye, face to face, with nowhere to hide.

8. What position does your muse sleep in?

In order to sleep comfortably and soundly on his own, Kunsel needs something at his back, whether that is a wall, a couch or booth backrest, or something to that effect. In the barracks he’d always take the cot by the wall and sleep on his side. Off in his own space, a futon in couch configuration worked a treat. He can catnap and catch snatches of rest just about anywhere tucked up in a corner or against a solid structure. After Midgar falls, it’s just him and his motorcycle. He has a bivouac setup and sleeps with his supply pack at his back and his swords close at hand.

9. Could you hear your muse in the hallway from another room?

Only if he wants you to. In fact, he might surprise you in the same room. Someone his height and build really shouldn’t move that quietly.

_________________

Tagged by: @meteor-shots - Thank you!

Tagging: @azure-steel, @ghostofnibelheim, @unrequiteddeath, @honorisen, @ceaselxss and anyone else who might want to do the thing.

[fallout-drabbles-n-stuff]

What scent the companions are associated with (in my own opinion)

(Why not? Weird but, why not?) (also they all probably stank of sweat and blood but let’s just pretend for a moment)

Cait:

(Irish spring) No, seriously probably a metallic smell, something bright like citrus and liquor.

Curie:

Lavender and the faintest hint of some type of antiseptic like rubbing alcohol.

Danse:

While in power armor he of course smells like sweat and steal but after a nice (overdue) shower and day or two out of the armor he has a light allspice type of smell to him. Nothing too strong however.

Deacon:

He smells quite pleasant, however much like his disguise, his scent also changes. So one day he might smell like he showered in sandalwood and the next he’ll smell somewhat like lilac.

Gage:

Due to living in the park he’s picked up a light fair food-esque stench but aside from that I strangely associate him with the way dragon’s blood incense smells.

Hancock:

Let’s just face it, life in good neighbor doesn’t leave you smelling like a rose. He smells of cigarettes, heavy cologne and old clothes.

Macready:

Much like Hancock, Mac doesn’t smell wonderful. But unlike the ghoulish mayor, he also has a sugary candy like scent primarily due to him constantly sucking on hard candy.

Maxson:

Quality leather, faint cigarette smoke, alcohol and aftershave tend to be what he smells like.

Nick Valentine:

Well, he mostly smells of coolant and rusted metal but he attempts to mask it.

Old Longfellow:

He smells of the ocean and pine. Much like how it smells right before it rains expect a little bit more pleasant.

Piper:

Patchouli, weathered old papers and writing ink.

Preston:

With Preston I can’t imagine anything besides a warm and comforting scent like pumpkin spice. So I’ll say he smells faintly of that coupled with leather.

X6-88: (smells the best)

He doesn’t have much of a scent which is a rarity for the nuclear apocalypse but makes sense since he is from the institute. That being said, he still has a fresh linen smell.

[mia-decorative]

Allspice container, from a 15-piece kitchen container set, 20th century, Minneapolis Institute of Art: Decorative Arts, Textiles and Sculpture

small square container with cover with small handle; white porcelain decorated with yellow-orange checkerboard and "ALLSPICE" in white on front; stripe around edge of cover on front and sides Size: 4 1/16 x 2 7/16 x 2 3/8 in. (10.32 x 6.19 x 6.03 cm) Medium: Glazed porcelain

https://collections.artsmia.org/art/98716/

[catvicddlm]

Grenetine D’Chessur

(Riku: So, yeah, as this blog deputy, it’s my job to introduce this girls to their respective fandom... Sorry for those who may find me unbearable, but this is how the blog works. Anyway, since D’Chessur here is the one who has the most complete paperwork, she’ll be first)

Name: Grenetine Dioica D'Chessur Manjary (though she mostly goes by Grenetine D’Chessur)

(Riku: Thankfully)

Name Meaning: Grenetine comes from grenetina (Gelatin). Dioica is meant to be the Pimenta dioica (Allspice).  Manjary= Mangiare (Italian)= Eat.

(Riku: What does D’Chessur stand for?)

(Grenetine: I thought it was obvious)

(Riku: Well, no)

(Grenetine: Then we’ll leave it for them to investigate!)

Nicknames: 

Greenie (family and Dahlia)

My Lady (Jolly and servants)

Strawberry Shortcake (Mudira)

Heartslabyul's Little Duchess or the Little Duchess (Reappina, Suha and several others)

(Riku: How original...)

(Grenetine: In my defense, you don’t get to chose how others nickname you)

Twisted from: The Duchess (Alice in Wonderland)

Affiliations:

D’Chessur family

Manjary family

Lilyaceae family

Night Raven Collage

Heartslabyul Dorm

Dormitory: Heartslabyul

Year: 2nd

Age: 17

Birthday: October 6th

Likes: Sweet treats, savoury foods, literature: poetry, novels, etc, puns, puzzles, getting references.

Dislikes: Bland foods, the noble court, people messing with her things, open endings, being called pig, being mocked for the curse.

Hobbies: Reading (especially mystery), writing in her diary, baking, playing the violin and the piano, gardening, anti-stalking: learning about other persons routine to avoid them (guess why)

(Riku: You need more original hobbies)

(Grenetine: And do you have better hobbies?)

(Riku: Touche)

Occupation:

Student

Competition judge (informal)

County heiress

Personality: 

Most of the time she’s a calm person that tries to be polite as much as she can. Truth be told, most of the time she comes off as rude. This is because most people only deal with her in class wich is...not the best. Grenetine is the type of person that thinks that is crucial for one to make things by themselves. So she not only rathers to work alone but also doesn’t offers a lot of help. She also is the type that takes very seriously responsabilities and duties... and she will always insist on them. She has a really strong determination. Always keeping a regal like posture.

The only exception is if she notices that the others are hopeless, in wich she’ll be more sweeter and helpful. Right now she has a soft spot for the “poor things” that are the Heartslabyul first years.

Those who talk to her outside academic situations see a different side: a more laidback girl who likes to have really long talks about anything. Some are even surprised of how easily she can change the topics. They also notice how she overanalyzes everything and how much she mutters. She’s a much more curious person and is willing to more things. This doesn’t mean she’ll do anything, she quickly realises when they are trying to take advantage of her.

Again, this is not easy to reach, so many consider appeal to the “duchess” as a last resort. This plus her cute looks gained her certain fame.

Alligment: Lawful Neutral

Skills:

Disappearance and appearance.

Hide presence and amplify presence.

Stunner spells.

Transformation spells.

Weapon summoning: The Pepper Grinder. This weapon has two forms: a hidden form that looks like a key and the other, the true form, a pepper grinder shaped gun. It also has three modes:

Non-lethal: the target weakens phisically but the proyectiles don’t actually harm them (they do hurt though)

Magic piercer: affects only to magical manifestations (force fields, magic levels, enchanted objects, etc). Magical beings can be harmed.

Lethal: self explanatory. Acts like a normal weapon but magical.

(Riku: I just checked a picture of this...You have a fucking machine gun?!)

(Grenetine: It is not a machine gun)

(Riku: It looks like a machine gun, it behaves like a machine gun, IT’S A FUCKING MACHINE GUN! How are you even allowed to summon this?!)

(Grenetine: A lady has her secrets)

Backstory: 

Grenetine was born as the second child from the duke D'Chessur and a noble lady from the infamous Manjary family. They have curse wich would turn them into pigs at some point of their life. Grenetine and her siblings knew from an early age what was coming for them as a lot of nobles excluded them, sometimes outright mocked, for “ruining” their family. She was the biggest target as she was the one that more resembled their mother (and also was very fat). 

Out of all her siblings, she was also the one that showed more magical potencial and more learning capacity. She was a very lonely child so she spent the time reading and developing a more analytical mind. 

One day, her grandmother, the last of the Lilyaceae line, decided to educate her to make her the heir to her county. During this time, Grenetine got fed up of the humilliations and decided to end the curse that ruined her life. 

She, along with her father, spent years finding several clues of the curse’s origins. Then, they discovered that all of them lead to Night Raven College. So when she recived an invitation from the institution, she didn’t think it twice.

Theme song: “Fairytale”- Alexander Rybak

Relationships within the dormitory:

Riddle: It’s complicated. He doesn’t like her very much due her noble status, but at the same time, he kinda wants the approval of an actual noble. He’s also annoyed by the fact that she spends zero time at the dorm yet somehow became quite popular. On the other hand, she avoids him as much as she can. She thinks he hates her guts and it reminds her too much to the court at home. Still tries to please him, she has better thing to do than to face the leader’s wrath.

Ace: Not friends but not total strangers. He likes her better when she’s sweet and willing to help, especially on school problems. She thinks he’s quite likable but doesn’t trust him too much. They usually have long conversations.

Deuce: Similar to Ace’s. They do bond a lot more due their similar interests. He’s impressed by her and is very curious about the whole curse investigation. She also prefers her on her sweeter side but understands and respects her work mood. This is why Grenetine prefers him a little more over Ace.

Trey: Just like the rest of the dorm, Grenetine trusts Trey as a deputy. Surprisingly, he seems to prefer her more serious side, as she’s one of the few that can get work done right. However, they do clash a lot, mostly due to her “stay out of the dorm troubles” policy. He’s one of the responsable to drag her back.

Cater: Also complicated. Cater likes to tease her everytime he gets the chance, wich she dislikes. Nevertheless, they actually enjoy each other company, as they surprisingly discuss more mature themes. Grenetine considers their interactions as necessary break. She allows herself to be sarcastic and intentionally rude with him. Along with Trey, Cater is the other responsable for bringing her back.

Jolly: Her cat companion, her family adopted him along with his siblings when Grenetine found the abandoned as kittens. Jolly is more than a mere pet for her, is a dear friend. She’ll constantly demand respect for him. She’s one of the few people who Jolly likes to talk to as she likes to listen him.

Relationships outside the dormitory:

Dahlia (another OC): They are bests friends. They met due to a similar interest in flowers and haven’t separated since then. Dahlia is one of the few who can influence her and usually dissuades her from her more unhealthy habits. Grenetine is one of the few who knows Dahlia’s complete backstory.

Idia: Even less than acquaintances. Since she’s friends with Dahlia, she has spent a lot of time at Ignihyde. He kinda reminds her of her older brother in personality. He thinks she talks too much but sometimes makes very interesting questions.

Chausiku (another OC): Not really friends but they get along and hang a lot together. Chausiku likes that Grenetine isn’t a princess like girl or a rich spoiled brat. Grenetine admires her determination but doesn’t share her goals. She also kinda wishes to have Chausiku’s imposing presence.

Ruggie: They have a relationship totally based on favors (Grenetine pays him to do some simple jobs for her, usually in form of either money or baked pastries). On ocasions, they have worked together to keep order. They interact mostly through Chausiku. Ruggie is actually disgusted of how insanely rich her family is, but doesn’t reject being paid. She thinks he’s competent enough and a little greedy but doesn’t blame him for that.

The Tension Quartet (again, OCs): Grenetine serves as some kind of judge for them. This often translates to keep them out of trouble. Even though they hang a lot, she mostly keeps herself professional.

(Riku: Take a shot for everytime “one of the...” appears.)

Phrase: "You can't spend a day doing nothing! There's always something to do"

[europeantravel1]

Visiting Regensburg And Its Relatively Unknown Beer Scene

REGENSBURG, EASTERN BAVARIA’S OFF THE RADAR GEM   Located just 90 minutes by train from Munich, Regensburg is an eminently walkable city where you'll never be far from a brewery, beer garden, or Bierkeller. In addition, for beer lovers, it is an ideal base for visiting Kloster Weltenburg and Schneider Weisse in Kelheim as well as exploring the woodlands cradling the Zoigl tradition of the Oberpfalz.  The city of Regensburg is located in eastern Bavaria at the confluence of the Danube, Naab, and Regen rivers. A river cruise is a popular activity in Regensburg. Visitors to this historic city are also attracted by its wonderful cathedral, its Roman remains, excellent shopping, and its strategic location in close proximity to other top tourist attractions in south Germany. It is the capital of the Upper Palatinate subregion of the state in the south of Germany. Regensburg is the fourth-largest city in Bavaria after Munich, Nuremberg, and Augsburg. Founded as an imperial Roman river fort, the city became the political, economic, and cultural capital of its region; it is still known in the Romance languages by a cognate of its Latin name of "Ratisbona" (the version "Ratisbon" was long current in English). It later housed the Perpetual Diet of Regensburg under the rule of the Holy Roman Empire. UNESCO has designated the medieval city center as a World Heritage Site. While it is one of the top sights and travel attractions in Germany, most Americans are unaware of it. Regensburg was bombed by the Allies during World War II on August 17, 1943, during the Schweinfurt-Regensburg mission, and on February 5, 1945, during the Oil Campaign. Although both targets were badly damaged, Regensburg itself suffered little damage from the Allied strategic bombing campaign, and the nearly intact medieval city center was barely touched. The city's most significant loss is that of the Romanesque church of Obermünster, which was destroyed during a March 1945 air raid (the belfry survived).  Regensburg is located at the intersection of the Bavarian Forest, the fertile flatlands of the Danube, and the rolling hills of the Franconian Jura. With its twin spires, the Cathedral of St. Peter dominates the skyline of this city crisscrossed by cobbled streets, and the Stone Bridge spanning the Danube is a testament to the city's once vital role as a commercial center. The Stone Bridge was a marvel of medieval engineering that opened up major international trade routes between northern Europe and Venice between 1135 and 1146. The long history of Regensburg reflects more than two thousand years of political, economic, and religious developments from Roman Antiquity through the Middle Ages. In recognition of its role as a trade center, Regensburg was named Free Imperial City in 1245. It held the title of the capital of Bavaria until the thirteenth century. Its importance declined after the dissolution of the Holy Roman Empire in 1806 but it retained its regional significance as a bishopric and capital of the Oberpfalz. Regensburg is currently home to regional offices of companies like Siemens, and it has been a UNESCO world heritage site since 2006.   The Best Attractions in Regensburg Regensburg Cathedral   In Regensburg's medieval Old Town center (Alte Stadt) stands the Domplatz, the Cathedral Square, near the famous Stone Bridge (Steinerne Brücke). This has been the hub of the city for centuries, home to the 13th-century Cathedral of St. Peter (Dom St. Peter). Known as Regensburg Cathedral (Regensburger Dom), this impressively preserved church is notable for its two 105-meter-high spires. Combined with the historic west front built between 1395-1440, these features have led to its being labeled as the finest Gothic church in all of Bavaria. In addition to its spacious interior, its most notable features are its 13th- and 14th-century stained glass and the Annunciation figures on the two western piers of the crossing. Along with the lovely 14th-century cloister is the Romanesque All Saints Chapel with its wonderful wall paintings, and the north side houses St. Stephen's Chapel, which dates back to 800 AD. The Cathedral is renowned for its boys' choir, the Domspatzen, and for its hanging organ, the largest of its kind in the world. The opportunity to hear music from either source is a highlight of any visit. The site also offers guided tours and visitors are invited to attend mass. Also of note is the Cathedral Treasury housing textiles and gold objects from the 11th to the 20th century. The Old Stone Bridge  You can see Regensburg best from the 310-meter-long Old Stone Bridge (Steinerne Brücke). The impressive 12th-century bridge has spanned the Danube for 900 years and is considered one of the wonders of medieval engineering. The oldest of its kind in Europe, the bridge is now used only for pedestrian traffic and offers great views of the Danube and the many boats that pass below. A visit to the Bridge Tower Museum is highly recommended. This fascinating museum is arguably the city's smallest and is located in Brückturm, the last remaining tower of the bridge. There are artifacts and documents related to the construction of the bridge, as well as a 17th-century tower clock that has been keeping time continuously since 1652. At the top of the tower, you will be able to see the city and bridge. Explore Porta Praetoria, the oldest tower in the town, built by the Romans in AD 179 and still connected to a portion of the old town walls. Near the bridge are two other noteworthy buildings: the Sausage Kitchen (Wurstkuch), which has been selling its delectable treats since the 12th century; and the historic Salt Warehouse (Salzstadel) built in 1620, which is fully restored and used for community events.   Regensburg And Beer   Regensburg's UNESCO world heritage status isn't its only claim to fame. A beer town with a long and illustrious history, Regensburg is a solid beer town. According to some scholars, the Romans built a brewery here when they founded Regensburg as Ratisbon in the second century CE. There has been beer in Regensburg's veins at least since the Spitalbrauerei was established in thirteenth century. Regensburg is not a beer pilgrimage site like Munich or Bamberg, but it is home to nearly half a dozen breweries, a Bierkeller, and a bratwurst house adjacent to the Stone Bridge, the Wurstlkuchl. Regensburg, however, is best known for its riverside beer gardens. Both the Spitalbrauerei and the Alte Linde beer gardens offer stunning views of the cathedral, the Stone Bridge, and the medieval Altstadt - some of the best in Germany. Germany's richest and last feudal aristocratic family, Thurn und Taxis, also resides in Regensburg. Their fortune was made as monopolistic postmasters with a private postal system spanning Central Europe until 1867. Additionally, they brewed beer.   THE BEER SCENE IN REGENSBURG   SPITALBRAUEREI Picture a bustling scene on the Stone Bridge just beyond the beer garden as merchants transport their wares across in ancient times. Getting goods to the docks in Regensburg is a long haul from the Alps and the northernmost part of the Danube. Other visitors arrive by boat from farther afield, from as far downriver as Vienna. It is getting close to noon. Both merchants and dock workers make their way to the Spitalbrauerei at the northern end of the Steinerne Brücke to quench their thirst and satiate their hunger. Later in the evening, some return to the party with a view of the city across the river. In the heart of the Stadtamhof district with its colorful four-story houses, the Spitalbrauerei is located on the grounds of the St. Katharine Hospital and serves beer with a view and has done so for 800 years. It is the last remaining Central European hospital brewery founded in the Middle Ages, where beer was served to the weak, the sick, and the elderly. St. Katharine Hospital was founded by Bishop Konrad IV in 1226, and the founding documents included a provision for serving beer as a nightcap to hospital patients and benefices. Initially, the monks brewed only enough beer to meet the brewery's charter. After the Thirty Years’ War, they and the secular brewers who had joined them began selling beer to fund their charitable activities. When you eat or drink here, you're supporting the efforts of all five institutions under the Katharinenspital umbrella: the parish church, the St. Katherine pensioners' home, a forest, an archive, and, of course, the brewery with its beer garden. So feel free to make a charitable donation. Spitalbrauerei's Helles offers a hint of residual malt sweetness balanced by a smooth bitterness. Its mild spicy hop flavor and floral geraniol notes are complimented by a hint of fresh-sliced country bread and a hint of sulfur minerality - perfect for a warm day in the beer garden. With its clove, allspice, custard, and caramel flavors balanced by a subdued acidity, Weizen is a well-spiced affair. The Pils is less impressive - soft and a touch buttery, and lacking that distinctive crispness. The Spitalbrauerei's generous portions will not leave you hungry. It comes with three luscious dollops of cheese spread accompanied by a soft, chewy pretzel, in addition to the creamy Matjes (pickled herring) that the pescatarians will enjoy.   BRAUEREI BISCHOFSHOF There is nothing like the tranquility of Bischofhof's courtyard garden beneath Regensburg's cathedral. Several large chestnut trees provide shade from the sun, as do vine-covered trellises and colorful flowers surrounding the cobblestone terrace. Order a beer and gaze up at the cathedral's ornate Gothic towers while you drink. I recommend the Hefeweizen Hell, a Weissbier with a citric zing. Though the caramelized lemon zest doesn't quite mesh with the complex herbal spice ensemble of clove, mint, and cinnamon, the beer is unique and worth a try, especially if you enjoy brighter wheat beers. Zoigl by Bischofhof is a hazy amber Kellerbier that's not a "true" Zoiglbier. However, Bischofhof's interpretation offers hints of malted milk, biscuits, as well as herbal hops sprinkled with pepper. Despite its malty flavor and caramel notes, this beer contains a peppery hop bitterness as well as a faintly piquant effervescence.   KNEITINGER/ALTE LINDE Brewery Kneitinger has earned a loyal local following both through its charitable work and its beer - in particular, its Bock. As well as the goats. You're wondering about goats, aren't you? In October, Kneitinger taps its beer after parading a ceremonial cask through town on a cart drawn by goats. Goats and Bock go together. In the States you are probably familiar with Ayinger Celebrator with the little plastic goat hung around the bottle neck. Kneitinger beer can also be enjoyed at Arnulfsplatz's Mutterhaus, although the surroundings at the Alte Linde beer garden (a Kneitinger outlet) are better on a sunny day. It's as if the spires, medieval tower gates, and stone bridge were painted on a canvas backdrop, framed by tree branches arching overhead. The view from this beer garden is among the best in Central Europe. With chocolate notes of roasted cocoa, Kneitinger's Dunkel Export is a perfect drink to unwind as the Danube flows by. Although it's a bit of a wallflower, the Helles is clean and well-brewed.    WURSTKUCHL   Looking for authentic local specialties? That's right. That's exactly what "Wurst & Bier" is all about! Enjoy sausages from their own production as well as a selection of beer from the Regensburg breweries in a rustic, comfortable atmosphere near the Danube. This small building abutting the city wall served as an office during the construction of the Stone Bridge. Over time, it became an inn where masons working on the cathedral stayed, sailors traveling through Regensburg, and dock workers loading and unloading the barges that transported commerce through the Holy Roman Empire. Only 28 guests can sit in the tavern today. Beyond bratwurst, the food selection is limited, but you're here for the brats. The beer on the menu comes from the Familienbrauerei Jacob in Bodenwöhr, a village deep in the woods of the Oberpfalz which you are unlikely to visit on your own.   THURN UND TAXIS   Thurn und Taxis once owned two renowned breweries and marketed one of the last Roggenbier (rye beer) in Germany, a beer that caught the eye of the late British beer writer Michael Jackson. He wrote the following in 1998: “The oddly-named royal family Thurn und Taxis for many years owned a well-known brewery in Regensburg, Bavaria, and a smaller one not far away in Schierling. The latter, which had its origins in a thirteenth-century convent, became known in the late 1980s for a beer made with a blend of 60 percent rye and wheat. This brew intended more as a distinctive variation on a dark wheat beer with a bittersweet rye character. In the late 1990s, the Thurn und Taxis brewing interests were acquired by Paulaner of Munich.” However, the story doesn't end there. Let's take a look back at the history of this "oddly named" family. When Emperor Maximilian assigned him the task of establishing the first European postal system in the fifteenth century, Franz von Taxis (1459–1517) set his family on an illustrious path. Thurn und Taxis dynasty became extremely wealthy off of their postal monopoly after the arrangement benefited both parties. Thurn und Taxis lost their postal monopoly when Regensburg became part of the Kingdom of Bavaria. As compensation, King Max I Joseph (the same Max that gave rise to beer gardens) ceded some lands of the former Benedictine monastery of St. Emmeram in Regensburg to Prince Karl Alexander von Thurn und Taxis in 1812. As part of the castle's acquisition, the family also acquired the monastery brewery of St. Emmeram, one of many the family acquired over time. We now move into the 1990s, a decade when the Thurn und Taxis' extravagant spending caught up with them. When the highly renowned Prince Johannes Baptista de Jesus Maria Louis Miguel Friedrich Bonifaxius Lamoral, the 11th Prince von Thurn und Taxis, Prince zu Buchenau and Krotoszyn, Duke zu Wörth und Donaustauf died, his widow Princess Gloria discovered a mountain of debt. The breweries, as well as other family possessions, were sold off. Schierlinger was acquired by Kuchelbauer in 1996 and the Regensburg brewery and the Thurn und Taxis label by Paulaner in 1997. Thurn und Taxis still has its headquarters in Regensburg, but it no longer has any association with the Thurn und Taxis royal dynasty, or with Brauhaus am Schloss, the tavern on the grounds of the Thurn and Taxis family castle. What about that Roggenbier? Paulaner brewed Roggenbier under its own name for a brief period in the 2000s, ceasing production entirely in the 2010s. The fact that Roggenbier has all but disappeared at a time when craft brewers strive to revive historical styles is rather perplexing. Perhaps it's time to convince German brewers to revive the style.     Read the full article

[the-coconut-asado]

Sand and Sandwiches

When I posted pictures of Clacton Pier from our road trip last month, alot of friends recalled fond memories of their childhood, whizzing down the helter skelter and eating whelks on the beach. How many of those friends returned to Clacton between puberty and the menopause? I’m guessing zero.

British seaside holidays - especially those on the bracing North Sea coastline - are freeze-framed in our consciousness as an ice cream in a 10-force gale, or a sandy mouthful of picnic behind a wind break. That’s if you ever got out of the car to eat. My own holiday memories involve that great British institution The Car Picnic: cold baked beans on crispbread, washed down with a thermos of tea, watching the rain lash the windscreen before going to queue for Les Dennis and Dustin Gee at the Winter Garden.

When I was very young we would follow my half-sister (a dancer) around the seaside panto circuit, performing variously alongside Danny la Rue (the ultimate drag queen), Dickie Henderson (a comedian I announced I wanted to marry, aged 5) and The Clitheroe Kid (there would have been no Crankies without him. You figure out if this was a good thing). Any dreams I had of a career in showbiz were quashed by seeing the leading lady in Robinson Crusoe sitting in her dressing room in a candlewick robe drinking soup out of a flask and puffing aggressively on a Malboro’ Light . Cold soup did not signal glamour, and no amount of gourmet gazpacho over the years has made me change my mind.

But back to Clacton. We had come for the day from our glamping site near Colchester (Covid has done nothing if not made us adventurous), hoping to build better seaside food memories in a post-Jamie Oliver era.

It didn’t bode well that we couldn’t get warm. Icy winds blew from the stall selling an irresistible if confusing combination of ice cream and chips, right through the rat run of Vegas-adjacent slot machine arcades, where you could win anything you wanted as long as it was a baby Yoda.

But nestling in the back streets was a cafe called Tracie’s which, unlike those around it, was teeming with people. Its fogged up windows promised warmth, so we snapped on our face masks and dived in.

And we were rewarded. While Adam couldn’t think past a burger and chips (no blame there) I noticed a chalkboard with their special of the day: goat curry. I figured that restaurant which stakes their reputation on a goat curry has to serve a good one - and I wasn’t wrong. Dark, glossy and caramelised from long, slow cooking, with just the right lick of habanero chilli pepper and meltingly tender potatoes, served with a flavourful jollof rice.

From the gleeful expressions of our fellow diners it seemed that Tracie, the owner-chef, is turning out plate after plate of delicious and consistent food - including Adam’s burger and crispiest fries. But that curry, over and above all else, banished all my dodgy seaside supper memories for good and replaced them with a whole bowl of yum.

I went straight home and experimented, and here is the result. You might feel like an ice cream to follow (with or without a side order of chips) so my choc chip sorbet ice cream should fill the bill nicely. And if, like me, your childhood is sprinked with the crumbs of a back seat picnic, then I hope that my Pork Cholas will change the course of your summer outdoor eating.

Goat Curry

Unlike Tracie, I have developed this as an off the bone curry. Still full of flavour but less fiddly to eat. Serve with jollof, coconut or plain basmati rice. Serves 6-8

Ingredients:

2kg goat leg, off the bone and chopped into generous chunks

4-5 garlic cloves, crushed

1 red pepper, cubed

1 scotch bonnet/ habanero pepper seeded and chopped finely

1 in piece of fresh ginger, grated

2 tsp kosher salt

2 onions chopped

1-2 tbsp. Sunflower oil

Few sprigs fresh thyme

1 tin cherry tomatoes

3 tbsp plain yoghurt

250 ml beef stock

1 small tin coconut cream

200g potatoes, peeled and roughly chopped

Curry Paste:

2 tsp allspice

3-4 tsp cumin powder

2 tsp. Turmeric

½ tsp. Cinnamon

1 tsp ground black pepper

1tbsp. Reloja powder (this is a Puerto Rican mix of toasted ground cinnamon sticks, dried chillis, cumin, pumpkin seeds, bay leavesm sesame seeds and cocoa powder)

3 tbsp sunflower oil

How to make

Marinate the goat in the garlic, ginger, salt, thyme and chopped scotch bonnet. Leave the flavours to develop over an hour or two.

Heat the oil in a large, deep casserole, then fry the onion and pepper until brown. Add the curry paste and fry until the oil starts to separate and the aromas hit you. Add the marinaded goat meat and stir until coated.

Add the tin of cherry tomatoes, the beef stock and the coconut cream, stir well to combine then reduce heat and simmer, covered for about 3.5 hours.

Add the chopped potatoes, then simmer, uncovered, for a further 30 mins until the potatoes are cooked but still holding together. Test the goat for tenderness - it should be meltingly tender - and serve.

Choc Chip Sorbet Ice Cream

How can you have an ice cream and a sorbet all in one? Simple - by using my friend Sam’s Chocolate Sorbet recipe (see my Last Kitchen Show blog) as a base, then adding whipped egg white, double cream and of course chocolate chips. An ice cream maker will make this effortless, but don’t despair if you don’t have one. Just remember to take the ice cream out of the freezer a couple of hours after freezing and whisk thoroughly before returning to the freezer. Serves 4-6

Ingredients For the sorbet mix:

200 g caster sugar

50g cocoa powder

50 g 70% dark chocolate, broken into pieces

1 tsp. Vanilla extract

600 ml water

To finish:

1 egg white

300 ml double cream

30g dark chocolate chips

How to make:

First, make the sorbet mix. Bring the water to the boil, then whisk in the sugar and cocoa powder. Simmer for 5 minutes, then take off the heat and stir in the chopped chocolate and vanilla extract until smooth. Cool (you can make this the day before and refrigerate over night)

Whisk the egg white to soft peaks, and in a separate bowl, whisk the double cream until just holding its shape. Fold the egg white and cream into the sorbet mix, then mix in the ice cream maker.

Five minutes before it is ready, add the chocolate chips to the ice cream as it mixes (or if you are not using a maching, add the choc chips after you have whisked the mix out of the freezer). Transfer to a plastic container, cover and freeze. Bring to room temperature for around 20 minutes before serving.

Pork Cholas

This is the national sandwich of Bolivia - probably getting its name from Cholitas, Bolivia’s indigenous women. You can just serve this with the traditional salsa verde but I also like to add a small dollop of Stokes Jalapeno Jelly for extra zing. I made my own crusty bread rolls for these photos, but sandwich making shouldn’t be a morning-long process, so just buy 6 of these and off you go. Makes 6 Cholas.

Ingredients:

1.5kg pork shoulder off the bone, skin removed and aside

1 tsp fennel seeds, crushed

1 tsp salt plus extra for salting the skin

1 tsp garlic salt

Freshly ground black pepper

1 tsp chilli flakes

2 tbsp. Olive oil

300ml cider

6 crusty white bread rolls

Lettuce

Salted butter

For the salsa verde:

3 tbsp. Flat parsley

1 tbsp. Mint leaves

3 tbsp. Capers

6 anchovy fillets

1 clove garlic

1 tbsp. Dijon mustard

Juice of ½ a lemon

120 ml extra virgin olive oil

How to make:

First, roast your pork (you can do this the day before). Mix the fennel seeds, salt, garlic salt, pepper and chilli flakes in a bowl. Add the olive oil and stir to combine, then rub this all over the pork shoulder. Set aside. Rub salt all over the skin (which should be scored) and then pop, uncovered, in the fridge.

Heat the oven to 240C. Put the pork shoulder into a roasting tin and pour the cider around it. Pop into the over, uncovered and immediately turn the oven down to 180C. Pat the skin dry, salt again and put onto a rimmed baking sheet. Slot into the top shelf of your oven and roast skin and shoulder for 2 - 2.½ hours. The pork should be tender and the crackling super crisp. Set both pork and cracking aside to cool.

To make the salsa verde: put all the ingredients except for the olive oil into a blended and pulse. You dont want this mix to be super smooth. Tip into a bowl, add the olive oil and whisk. Cover and chill until needed.

Split the rolls and butter, then layer with a lettuce leaf, slices of pork, a tbsp. Salsa verde and a dollop of jalapeno jelly (optional) before sandwiching with the crusty top. Serve with shards of crackling on the side.

[seo-vasudev]

Allspice Institute is a culinary school, offers a variety of cooking and baking lessons & workshops in Singapore. Sign up for your favourite courses at Allspice Institute in Singapore Explore the alumnus of Allspice Institute Singapore. Follow their journey and witness the career transformation. Join our baking & cooking lessons in Singapore

[lydiaxravensworn-blog]

ALLSPICE — “COMPASSION”; ADELAIDE KANE is LYDIA RAVENSWORN, a TWENTY-FOUR year old PURE ANGEL BLOODED SHADOWHUNTER. She is said to be KIND but PROTECTIVE as well. Let us welcome THE SWEETHEART into the Institute with open arms. 

Holla I’m Chels and this is my lil dork baby Lydia, the sweetheart. Under the cut is some facts about her, and if anyone wants to plot please hmu anytime

Lydia was born and raised in Idris, growing up in the Ravensworn manor just outside of Alicante.

When the Shadowhunter Academy reopened, she was encouraged by her parents to attend, and did so in order to please them

Her parents ended up taking up the positions of running the Manila Institute, and when Lydia became of age and declared her allegiance to the clave she spent four years in Manila with her parents, before spending a year at the Los Angeles institute, until a year ago, when she moved to the London Institute.

When she moved to London Institute she discovered the fact that she had more angel blood in her than a regular Shadowhunter. This was a huge shock to her, and she still struggles with the abilities that come hand in hand with this. 

She was raised a fighter, in more ways than one. Her sweet, overly generous and selfless attitude allows her to put others first, and it drives her to protect and defend those she feels need it. She’s excellent in combat, and is always willing to stand up for what she believes in.

Not a bad word will come out of her mouth if you’re good to her. Raised by a doting mother, Lydia is someone who holds compassion to a high standard. She feels a lot, and cares even more. She’s a good person, and would lay her life for someone in need.

She has a parabatai (wc btw) who is her best friend in the entire world. Her parabatai means more to her than anything, and she’d risk herself in a heartbeat for them.

Always with a good sense of humour, Lydia is an approachable person, who’s confidence and kindness ooze out of her with ease. She's a hell of a dork, too. 

[thewineho]

Farm dinner at CIA. Douglas Hayes Buckeye Chicken, Allspice Leaf Tartlet, Peach Leaf Hakurei Turnip Purée, Pickled Taramasso Egg Yolk and Brooklyn Bugs Cricket Pepper. Quite the dish called ‘Chicks & Cricks’ @ciagreystone @brooklynbugs . . . . . #foodporn #foodlover #organic #delicious #tasty #yum #foodblogger #food #culinary #dinner #farmtotable #instafood #winecountry #healthyfood #napavalley #foodstagram #foodie #chicken #foodgasm #eatingbugs #culinaryinstituteofamerica #eggs #napafoodie #napafoodies #napaeats #thewineho (at The Culinary Institute of America) https://www.instagram.com/p/B0B35EiHJ3Z/?igshid=14hjk7u4lzosm

[j86869]

That's what I'd call a green corridor. A garden in the sky👍 Edited with: @carbonblackandwhite _ #paletterepublic #palette #colorpalette #colourpalette #vsco #pantone #colorlovers #instagood #colorinspiration #colourinspiration #pastel #pantone #carbonblackandwhite #colouroftheday #color #colour #coloursplash #graphicdesign #greenhues #styleblogger #instagood #coloroftheday #suap #pastelpink #colorgram (at Allspice Institute) https://www.instagram.com/p/Bwt1ZKbg8Ya/?igshid=1fdljxpvjqcv4

[genesisfamily]

#SeraphinaPageantry Official Makeup @theMakeupSchool Visitation to The Makeup School, Official Makeup for Mrs Singapore and Mrs Classic Singapore 2019. It's was a joyful Morning filled with laughter with fun loving Peter Angel. I learnt a lot about the basics of Good Hygiene Habits and Make up. The lunch serve by the handsome chef from allspice institute is so delicious 😋 Thank you to @theMakeupSchool for having me and @ermsingapore for making it possible. #mrssg2019 #MrsSingapore2019 #bebetterthanyesterday #aspiretoinspire I am Fundraising for Cerebral Palsy Alliance Singapore children and adults at https://www.giving.sg/campaigns/genesisfamily #SeraphinaGenesis#Youtuber#vLogger#Blogger#Gamer#influencer#instagrammer#model#sgmum#followme#instababe#love#happy#instalike#girl#praisethelord#childofGod + #MrsSingaporeFinalist#beautypageant#Pageantry (at The School of Make-up) https://www.instagram.com/seraphinagenesis/p/BvFJYapAHJr/?utm_source=ig_tumblr_share&igshid=k3d5gjupo7e9