#fruit or vegetable wine

[niurd]

instagram.com/p/C-uaS6Lzixa/?igsh=MWRjbW5sdWZ5bzFieg==

[alrauna]

Jamie Beck (@jamiebeck.co)

[mythological-art]

Ceres, Bacchus and Venus

Artist: Abraham Janssens I (Flemish, 1575–1632)

Genre: Mythological Painting

Date: Between 1605 and 1615

Medium: Oil on Canvas

Collection: Brukenthal National Museum, Sibiu, Romania

[simulantion]

So colorful ✨😍

[heich0e]

my relationship to green smoothies is a lot like the catholic approach to confession

[angelkin-food-cake]

Garlic Soup with Rosemary Polenta Croutons

Polenta Croutons:

1 cup of quick cooking organic polenta

3 cups of water

¼ tsp. of salt

freshly cracked black pepper

2 sprigs of rosemary, leaves removed and minced

a couple of tablespoons of olive oil

Garlic Soup:

a couple tablespoons of olive oil

3 heads of garlic, about 40 cloves, peeled and thinly sliced

1 shallot (about 2 Tbsp.), diced

½ cup of celery root, diced

1 cup of white potato, diced

½ cup of white wine

6 cups of water

½ tsp. of salt

2 sprigs of thyme

To Finish: 

a squeeze of lemon juice 

freshly cracked black pepper

a pinch of cayenne

some micro greens

toasted sunflower or pumpkin seeds

Croutons:

Grease a small baking sheet with olive oil and set aside.

In a small saucepan, bring the water and salt to a boil and slowly pour in the polenta while whisking. Reduce the heat to low and continue whisking for another minute or so, and then turn the heat off. Stir in a few cracks of black pepper and the rosemary.

Spoon the polenta onto the baking sheet and flatten and push the mixture into the corners to form a square or rectangle with about 1/4" thickness. It's okay if it does not fit the entire baking sheet, just try to make it evenly flat across the top.

Refrigerate for a minimum of 2 hours, or until the polenta has firmed up.

Once the polenta has become firm, cut it into 1x1" squares.Heat up some olive oil in a cast iron skillet over medium heat, and add the polenta square. Cook for about 5 minutes on each side, remove from the heat and set aside.

Soup:

In a medium, heavy bottomed pot, heat the olive oil over medium heat. Add in the garlic and shallots and cook for 2-3 minutes until they are clean but not brown. Then, add in the celery root and potato and cook for another 2-3 minutes, but be careful not to brown or burn the garlic (it will change the flavor of the soup and could make it bitter).

Then add in the white wine and reduce until there is only a thin coating is left. This will take several minutes.

Add the water, salt, and thyme, bring to a simmer, then reduce the heat to low and cover. Simmer for 20-30 minutes until the vegetables are soft.

At this point, you can allow the soup to cool for an hour and then transfer it to the fridge overnight, if you like. This will allow the flavors to develop quite a bit. If you want to enjoy the soup right away, that is perfectly fine, just continue on with the steps below.

Assembly:

Remove the thyme and carefully transfer the soup to a high-powered blender. Blend on high for a minute or two until the soup is silky smooth. Taste, and adjust any seasoning as necessary. You may also want to add in some of the finishing ingredients now such as a squeeze of lemon juice, black pepper, or a pinch of cayenne.

Ladle the soup into bowls and add any toppings you like, including the croutons. Enjoy warm.

[buysomecheese]

I feel like I should have a glass of wine with my dinner but. I do not drink nor do I condone underaged drinking for myself.

[lantern-hill]

who’s coming to shop at my brewery mutuals get wine free

[heritageposts]

🇵🇸 From BDS - What to Boycott:

Fruits, vegetables and wines from Israel are often wrongly labelled as “Produce in Israel” when they come from stolen Palestinian land. Boycott all produce from Israel in your supermarket and demand they are removed from shelves.

thank you @leandra-winchester for making the graphic above! if any of you are active on other social platforms, you have her permission to use the image however you want (no credit required)

keep in mind, though, that this isn't a complete list: you should still check the origin labels on other types of fruit and veggies, and see if any local orgs have produced a more complete breakdown of israeli produce that's specific to your country

[dbleongrayblog]

Aged Wine, Cheese, Peppers

What do you think gets better with age? Under proper preservation I feel wine, cheese, and peppers are delicious, exquisite, and add unique flavors you will only experience with aging. Peppers Peppers are something I eat on almost everything by way of hot sauce. Spicy or sweet I enjoy both. Aged pepper has a taste that brings out emotions when tasted. When peppers are lacto fermented they…

[onefite]

The Ultimate Guide to the Mediterranean Diet: Tips, Recipes, and More

Introduction Fotografie de Jill Wellington pe Pexels.com The Mediterranean diet is a time-honored eating pattern inspired by the traditional food of southern Spain, southern Italy, and Crete. This dietary approach has gained widespread popularity for its health-promoting benefits and delicious flavors. Brief Explanation The Mediterranean diet emphasizes a plant-based eating pattern, with a…

Vezi pe WordPress

[worldlibertytv]

See 14th annual New York Produce Show and Conference NYC-2023 in our World Liberty TV Food Channels @ https://www.worldlibertytv.org/14th-annual-new-york-produce-show-and-conference-nyc-2023/

[attractthecrows]

love making dishes that leave people going "well that was weird. when are we having it again?"

[raspberriebabie]

i like the idea of being so high that all i can do is lay there and fucking take it. cock down my throat or in my pussy or ass, bruising me, biting me, whatever you want. use dildos or vibrators or try to fist me or shove wine bottles or fruit and vegetables in my cunt… talk to me however you want, call me a slut and a whore or treat me like a doll or your little girl or whatever you want… just use me.

[jessicatherrien]

Cauliflower Rice Stroganoff In this simple, low-carb version of stroganoff, cauliflower rice is covered in a sauce made of creamy, buttery mushrooms that also has flavors of white wine and onion. 1/4 cup white wine, 1/4 teaspoon sea salt, 1 bag frozen cauliflower, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 cup butter, 2 cans sliced mushrooms drained, 3/4 cup milk, 2 tablespoons olive oil

[angelkin-food-cake]

Slow Cooker Mustard Herb Chicken and Creamy Orzo

2 lbs. boneless chicken breasts

1 Tbsp. extra virgin olive oil

2 Tbsp. dijon mustard

2 Tbsp. fresh thyme leaves

1 Tbsp. fresh chopped sage

2 cloves garlic, chopped

kosher salt and black pepper

2 shallots, quartered

1 cup dry white wine

1 cup apple cider or chicken broth (you can use both)

juice of 1 lemon

2 Tbsp. salted butter

2 cups dry orzo pasta

1½ cups chopped broccoli

⅓ cup heavy cream or canned full fat coconut milk

⅓ cup freshly grated parmesan cheese

In the bowl of your slow cooker, rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Pour over the wine, cider and lemon juice. Add the shallots. Cover and cook on low for 3- 4 hours or on high for 1-2 hours.

Preheat the broiler to high. Remove the chicken from the slow cooker place it on a baking sheet for the end.

Crank the heat on the slow cooker to high. Stir in the orzo, broccoli, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the cream and parmesan.

Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the orzo.