#home brew supplies online

[homewestbrew]

Brewing Brilliance at Your Fingertips: Home Brew Supplies Online

Elevate your home brewing experience with the convenience of home brew supplies online. Our comprehensive guide explores the virtual world of brewing, offering a curated selection of top-quality ingredients, equipment, and accessories. From fermentation essentials to unique brewing additives, discover everything you need to craft your perfect brew. Navigate the vast array of home brew supplies online and embark on a flavorful journey, transforming your home into a haven for brewing brilliance. Explore, order, and brew with confidence, all from the comfort of your home.

[hendrastoree]

ARE YOU USING THE RIGHT GARDEN TOOLS?

[castletown-cafe]

Castletown Café Episode 26: Ralsei’s Cauldron Cake

In the beginning of Deltarune Chapter 2, we return to the Dark World located within the school's supply closet. This becomes the main hub where Darkeners from all kinds of Dark Worlds call home after their respective fountains are sealed. After the inhabitants of the Card Kingdom move in and you've explored the town named after your save file, you get to explore Ralsei's castle! Greeting you upon your entrance is a huge cauldron, which Ralsei explains as the cauldron he does all his cooking with. During the cutscene, a cake rockets out of the cauldron, complete with explosion sound effects. As it falls, Susie catches it in her mouth and devours the entire thing, claiming it to be thick on the frosting. But all that frosting makes for a pretty cake!

I recall another cake popping out that Susie also devours on the second interaction with the cauldron, where she says something about it being chocolate-flavored. Unfortunately, I don't see a lot of recordings about later cauldron interactions, so I should replay again sometime to see if this happens or not. The final time, however, Susie asks for a strawberry cake as a room-warming gift (which may or may not happen until after you visit the rooms on the top floor...yep, I need to replay). Ralsei tells her there is a slice of cake in her fridge, and Susie protests that it's "not cauldron-fresh".

As I thought of the different kinds of food that appear in this game, from consumable items to cutscene-related foods, the Caldron cake had been brewing in my mind since last year. Originally I thought it'd be great for October, but I found the flavor to be more appropriate for summer: a Neapolitan cake. Three layers of strawberry, vanilla, and chocolatey goodness with likewise-flavored frosting! Why not, after all, combine the flavors together into one tall, beautiful cake?

But life decided to throw wrenches in this plan. For one, there had been a shortage of buttercream frosting. Said frosting was unavailable in all nearby stores, across all brands, and even online, buttercream was overpriced. I assumed scalpers were snatching the stuff up to sell for a higher price. Even in 2023, we're still feeling the effects of the pandemic, and as such, some ingredients are difficult to get your hands on.

It seems that life was trying to tell me to make my own frosting, as unsurprisingly, the scalpers I tried to buy frosting from didn't place them in a box with cooling packs during the hottest month on Earth ever recorded (this all took place a month prior to the writing of this blog entry). So, of course, the seals burst when travelling under the heat dome that had covered a good portion of the country, though I don't know exactly WHERE the seller was located.

That's when I found recipes for a type of frosting I had never heard of before: ermine frosting. It's like buttercream, but way less sweet. You make a base using flour, sugar, and milk, cook it over the stove until it's thick like pudding, then cool it before whipping unsalted butter and adding your mixture to that plus vanilla and a pinch of salt. So I made two ermine frostings, one vanilla, and one strawberry. I had already purchased some chocolate frosting so I didn't need to make chocolate, but I came up with a recipe for chocolate ermine frosting included in the recipe portion of this blog entry.

Summer may not be the best season to make cakes, given the warm weather. Because many homes in Oregon, especially older ones, don't have air conditioning pre-installed, I needed to keep the cake refrigerated to prevent the frosting from melting and the cake from falling apart, as a precaution. Therefore, spring would be a better season to make this cake, this way, there may be less worry of melting.

I fought a lot of obstacles, and learned a lot as well making this cake. While it is an involved project, especially since you may need or want to make different flavored frostings (which taste way better than the pre-made stuff), the cake itself isn't that tough. While a Neapolitan cake may sound daunting as you're making a cake with three different flavors, all you really need to do is just make a large amount of vanilla batter, divide it into three batches, and add cocoa to one bowl and strawberry reduction to the other.

For the strawberry cake, you first need to make strawberry reduction. You take half a cup of strawberry puree and cook it in a saucepan over medium-low heat to reduce the amount of liquid. After a while, you should end up with 1/4 cup of thick strawberry puree. You don't need to make a reduction for the frosting however, just take another half-cup of unreduced puree.

For the chocolate, combine three tablespoons of unsweetened cocoa powder with three tablespoons of hot water, stir, and let sit for a few minutes before adding it into the cake batter. This lets the cocoa "bloom", adds moisture to the cocoa, and also explains why you add a couple tablespoons of hot water or coffee to a chocolate cake (if you make it from scratch). This gave me the idea to do the same thing if you were to make a chocolate ermine frosting.

Because this is a big project, I found it easiest to divide making the reduction, frosting, cake, and assembly over three days. On Day 1, I thawed about 1 and 1/2 cups of frozen strawberries, pureed them in the blender, and then used half a cup of it in the strawberry frosting. After that, I made the vanilla frosting, and finally, the strawberry reduction.

Day 2 came the cake baking. I followed the recipe by My Cake School, making a vanilla batter, dividing it into three, and adding the strawberry reduction to one batch and the cocoa to the other. While I made the cake during the nighttime so they'd be ready the next morning, I think it's best to store them in the freezer overnight. BUT FIRST! Once your cakes are cool, remove them from the pans and level the tops of your cakes so they're nice and even. Then you can store them in the freezer. This way the cakes will be easier to assemble and decorate the next day.

The final day was the day I assembled and decorated the cake. These pictures show the pattern I used for the filling: rings of strawberry, vanilla, and chocolate frosting.

The pattern inside:

As a three-layer cake, it has two layers of delicious frosting filling in between. The chocolate cake is usually the densest, so it often is the bottom layer, which I recommend. You can layer your cake any way you want, I put the vanilla in the middle and the strawberry on top, even though the strawberry cake is probably denser and should go in the middle, though it worked out fine for me.

The cake would get placed in the freezer after each cake was stacked on top of a filling layer. This made it easier for the cake to stick together and for the frosting to be firmer, to make the cake as a whole easier to decorate. I suggest 15 to 20 minutes for each time the cake gets returned to the freezer.

The next step was to seal the cake in a crumb coat, which I used a thin layer of the vanilla ermine frosting for. Professionals use this trick all the time, to keep the cake crumbs sealed inside and to prevent mess when the final layer of frosting is applied. The cake gets frozen again after the crumb coat to give the cake a smoother and more solid surface when decorated.

I then applied strawberry frosting on the top and around the topmost sides, covering the strawberry layer. Vanilla was piped in the middle, with chocolate on the bottom. Between applying the different frostings, I returned the cake to the freezer at 20 minute intervals to prevent the sides from getting too messy and the frosting from mixing.

Lastly came the decorative blobs of frosting on top, arranged in an alternating circular pattern of strawberry, vanilla, and chocolate. On the bottom of the cake, a border of chocolate frosting is piped around the circumference. A delicious project like this was worth the time and effort! It is a delightful, edible work of art.

RALSEI'S CAULDRON CAKE:

Strawberry reduction:

About 1 cup (or more) fresh strawberries, or 2 cups frozen

1/2 cup strawberry puree, from either fresh or frozen strawberries (I thawed about 2 cups of frozen strawberries so I'd have 1/2 cup of puree for the reduction, and another 1/2 cup for the frosting)

Note: You'll need about 1 cup of puree because while half will be reduced for the cake batter, the other half goes into the strawberry ermine frosting. You'll have leftover puree that you can use for whatever you want. The reason I'm overestimating is to make sure there's plenty for the cake and for the frosting.

Either wash, dry, hull, and slice enough fresh strawberries for 1 cup of puree, OR thaw about 2 cups of frozen strawberries.

Place fresh or thawed frozen strawberries into a blender or food processor and use the puree setting.

Measure 1/2 cup for the reduction and pour into a saucepan over medium heat. Cook for 10 minutes or until liquid is greatly reduced, leaving you with 1/4 cup of a thick strawberry puree. Have it cool and set aside. If you're doing the cake over multiple days, store the reduction in your refrigerator.

Vanilla ermine frosting (from Nagi on recipetineats):

1 cup granulated sugar

5 tablespoons all-purpose flour

1 cup milk

2 sticks (1 cup) unsalted butter

1 pinch salt

1 & 1/2 teaspoon vanilla

Remove unsalted butter from your refrigerator and set it out to soften. Measure your sugar and flour, and add them to your saucepan.

Turn on your stove to medium heat and give your flour/sugar mixture a good stir with a whisk for about 30 seconds or so.

While whisking, slowly pour in the milk to avoid lumps from forming.

Keep stirring with your whisk as your mixture cooks and thickens. This is to prevent your roux from sticking to the bottom of the pan or burning.

Once your frosting base has reached a pudding-like consistency, it's ready. The thicker it is, the more structure your frosting will have.

Pour your frosting base into a bowl and cover the surface with food wrap to prevent a skin from forming.

After your frosting base has cooled completely (and if you stored it in the fridge overnight, take it out to let it soften for an hour or more so it mixes easily with the butter), beat your softened butter on medium speed for a few minutes. You want the butter to go from a pale yellow to a near-white.

Once your butter has been whipped for a bit, slowly add your frosting base, a spoonful at a time. It should take a minute or two to add the entire base to your butter.

Add salt and vanilla, and keep beating for a few more minutes until your frosting has reached its desired consistency.

Strawberry ermine frosting (from Mimi on eatsdelightful):

1 cup granulated sugar

1/2 cup strawberry puree

1/2 cup milk

1/3 cup flour

2 sticks (1 cup) unsalted butter

1 tsp vanilla extract

1 pinch salt

Measure another 1/2 cup of leftover strawberry puree from making the reduction for the cake, or that more frozen strawberries/hull and slice more fresh strawberries and puree in a blender or food processor if you need more. Set aside.

Once again, set aside another 2 sticks of unsalted butter to soften.

Combine flour and sugar in a saucepan over medium heat and stir with a whisk for about 30 seconds.

While whisking, slowly pour in the milk to avoid lumps, and then the strawberry puree.

Keep stirring your frosting base until thickened, just like with the vanilla frosting base.

Once the consistency has reached that of a thick pudding, pour into a bowl, cover the surface to prevent a skin from forming, and let cool completely.

Once the frosting base has completely cooled, whip unsalted butter on medium speed for a few minutes.

Slowly add in strawberry frosting base to the whipping butter, a spoonful at a time, over the course of a minute or so.

Add salt and vanilla, then keep whipping for a few more minutes until your frosting has reached the desired consistency.

Bonus: Chocolate Ermine Frosting (based off of the strawberry ermine frosting recipe):

3 tablespoons cocoa powder

3 tablespoons hot water

1 cup granulated sugar

1/2 cup milk

1/3 cup flour

2 sticks (1 cup) softened unsalted butter

1 tsp vanilla extract

1 pinch salt

Combine 3 tablespoons of cocoa powder with 3 tablespoons of hot water in a small bowl. Stir together and set aside.

Set aside another 2 sticks of unsalted butter for softening and combine sugar and flour in a saucepan over medium heat, whisking for 30 seconds.

Slowly add in the milk while whisking to avoid lumps, then add in the cocoa mixture. Stir to combine.

Stir constantly while your frosting base cooks and thickens. When it reaches a pudding-like consistency, it's ready.

Pour mixture into a bowl and cover the surface to prevent a skin from forming. Cool completely.

After the frosting base has completely cooled, whip butter for a few minutes on medium speed until light in color and fluffy.

Slowly add the frosting base a spoonful at a time over the course of a minute or longer.

Add salt and vanilla and continue to beat for another few minutes until the frosting has reached the desired consistency.

The cake itself (from Melissa Diamond on My Cake School):

3 cups cake flour, spooned and leveled

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 & 1/4 cups buttermilk (or 1 & 1/4 cup milk mixed with 1 tablespoon lemon juice and sat aside for 5 or more minutes if you can't find buttermilk)

1/4 cup vegetable oil

2 tsp vanilla extract

1 & 1/2 sticks (or 3/4 cup) softened unsalted butter

2 cups sugar

4 large, room temperature eggs

3 tablespoons unsweetened cocoa powder

3 tablespoons hot water

1/4 cup strawberry reduction

Get the butter out and let it reach room temperature. After that, set out other cold ingredients such as eggs, buttermilk, and the strawberry reduction. Gather the rest of your ingredients as well, so they're all together.

Preheat your oven to 350 degrees F, and grease and flour three 8x2 cake pans.

Spoon and level 3 cups of cake flour into a sifter, add baking soda, baking powder, and salt. Sift together into a mixing bowl, then stir together for 30 seconds. Finally, set aside your dry ingredients.

Measure and combine buttermilk, vanilla, and vegetable oil in another mixing bowl and set aside.

In yet another mixing bowl, whip softened unsalted butter on medium speed until smooth. Add your sugar, a little at a time, then keep mixing for another few minutes, anywhere from 3 to 5, until your butter and sugar is fully creamed together, light, and fluffy.

Add eggs, but only one at a time as you beat. Once the yolk disappears and is fully incorporated, add in the next egg, beat, etc., etc.

Once all the eggs are in and beaten, reduce the speed to low and alternate between adding the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Just remember the pattern: flour, mix, buttermilk, mix, flour, mix, buttermilk, mix, flour, mix. Stop immediately once everything's fully incorporated to prevent overmixing.

You've made an enormous batch of vanilla cake batter! Now's the time to divide it up into three flavors. Here's how to divide it evenly: the batter should yield about 7 and 1/2 cups....divide that by three....and you have 2 and 1/2 cups of batter for 3 bowls.

Combine 3 tablespoons of cocoa powder with 3 tablespoons of hot water in a small bowl. Stir and set aside for a few minutes.

This is a good time to add the strawberry reduction to one bowl for the strawberry batter. Just pour in that thickened strawberry puree and carefully fold it in to combine, in order to prevent over-mixing the batter. Once you've got yourself a bowl of pink cake batter without any vanilla swirls remaining, your strawberry batter is ready!

Now, pour in the cocoa mixture into another bowl of cake batter, and gently fold it in, until the batter is completely chocolatey. You remaining vanilla batter will be left as-is.

Now that we have all three flavors ready, we can finally pour them into our prepared cake pans. Give these a good gentle tap on the counter to remove any huge air pockets. If you want, you can wrap the sides of each cake pan (before filling them with batter, of course) with wet baking strips to ensure an even bake, which will hopefully make later leveling much easier.

Stick your cakes in the oven on the same middle rack to ensure they all bake together at the same time, about 25 to 30 minutes, depending on how hot your oven runs. They may not all fit on one rack, so you can just put in two in one 25 to 30-minute interval and bake the remainder in the other. To check when they're done, insert a toothpick in the center of each cake. If they come out clean with just crumbs, they're done!

Let your cakes cool before removing them from the pan.

Once your cakes have cooled, get your cake leveler and level them so that they're even. If you don't have a leveler, a knife may do, however, they may not be as even this way.

If you're assembling and decorating the next day or later, wrap and store cakes in the freezer. Freezing them will make it easier to crumb coat, pipe on filling, frost and decorate.

Take out your frostings and let them soften to room temperature. Get three piping bags fitted with the tips of your choice, and stand them up in glasses to make them easier to fill.

Place your bottom cake layer (the chocolate is usually the densest, so it's best to use that one as the bottom layer) on a round cake board. Set it down on a turntable or small Lazy Susan and pipe in an arrangement of the strawberry, vanilla, and chocolate frostings.

Place your second layer on top and freeze for 10 minutes or so to harden the frosting. Take out, and then pipe on another layer of the three frostings in whatever pattern you'd like. Top with the top cake layer and freeze again.

Remove stacked cakes from the freezer and pipe on a thin layer of vanilla frosting for the crumb coat. Cover the cakes in this thin layer to seal in the crumbs so you have a better surface to decorate your cake with. Freeze for 10 to 15 minutes for a more solid and sealed surface.

You can do whatever layer you want to start decorating with. I began with the top layer and worked downward. Pipe on a thick layer of frosting covering the top of the cake and smooth out with a frosting spatula or scraper, giving it that nice, flat top surface seen by professionals. Because the sides will have those strawberry-vanilla-chocolate stripes coinciding with the cakes, freeze between flavors to prevent your frostings from sticking and blending together. So, as an example, after you've done the top and the sides of the top layer of the cake, stick it in the freezer for about 15 or 20 minutes. Next, pipe on a layer of frosting matching the middle flavor and smooth it out like you did with the top flavor, and freeze again. Lastly, do the same for the bottom, then freeze. What I mean to say is: freeze between the stripes on the sides!

Like this!

22. Now that the stripey sides are done as well as the top of the cake, we get to pipe on the fun blobs. One way to do it is to do big blobs of the three flavors on top in a pattern....or you could do whatever design you want. Don't forget to pipe a border around the very bottom of the cake to make it look nice and neat!

23. Your cake is done! Unless you want to add sprinkles, candles, or even candy. You decorate how YOU want, of course, this is just an idea going off of how I did it.

24. Enjoy your tall triple-layered cake full of three-flavored goodness!

Sources:

Nagi, "My Secret, Less-Sweet Fluffy Vanilla Frosting", RecipeTin Eats, recipetineats.com. Link: https://www.recipetineats.com/fluffy-vanilla-frosting/

Mimi, "Strawberry Ermine Frosting", Eats Delightful, eatsdelightful.com. Link: https://eatsdelightful.com/strawberry-ermine-frosting/

Diamond, Melissa, "Neapolitan Cake", My Cake School, mycakeschool.com. Link: https://www.mycakeschool.com/neapolitan-cake/

[zerofuckingwaste]

Hey y'all, here's my suggestion for a great low waste, healthy, flavorful alternative to soda: kombucha! Not the stuff you buy at the health foods store that costs like $6 a bottle, no- the stuff you make at home.

Materials: a large glass container with a decently wide mouth (a pitcher, a jug, etc), a cloth (linen or cotton or whatever, a tea towel works), rubber bands, a wooden spoon, a ladle, green tea leaves, sugar, water, and a Scoby; you can buy the latter online, or you can find one locally with a little sleuthing, or you can make your own- just use an unflavored or 'original flavor' premade kombucha from the store.

Boil 4 cups of water, let cool 1 minute, and steep 3 tbsp green tea in it for 7-10 minutes. Remove the tea (don't press on it, you'll release tannins) and mix in 1 cup of sugar. Add in 8 cups of ice water to cool it, then pour that into your glass container. Ensure that it's room temperature, then add your Scoby. Seal the container with the cloth and rubber bands, and let sit 7-30 days, depending on how you like yours to taste.

You can drink it as is, or you can do a second fermentation to add carbonation; get some swing top or otherwise resealable glass bottles, and leave 1 inch of headroom when adding the booch. You can flavor it with a few tablespoons of whatever you want. I just did a batch of pinecone booch this week. I did lemon and charcoal last week, and hibiscus rose passion fruit the week before. The more sugar, the more carbonation. Seal it and let it sit for a few days at room temperature. Don't open them at room temp though, refrigerate for at least 3 hours before opening so you don't have an explosion.

To make your next batch, simply reserve the pellicle (the weird white thing that will appear on the top of your brew) and a cup of the liquid, and that's your Scoby for next time! You don't technically even need the pellicle- if it gets too thick, you can always toss it in the compost and just use the liquid, or you can make a fruit leather out of it, or even dog treats.

Anyhow, the cost of having a constant supply of kombucha flowing is simply the cost of water, green tea, and sugar, and about five minutes of your time every so often. It's easy, it's fun to experiment, and it's a great way to avoid soda while drinking something technically good for you.

But hey, kombucha isn't for everyone. And things can go wrong, it can be frustrating sometimes. All this is is a suggestion if you're looking for a more sustainable alternative to kick a soda habit!

PS- if you're disabled, look into getting a glass punch dispenser, it negates the need for a ladle, just ensure that the spout is not a reactive metal. You can find them at thrift stores, and they're always on sale at big box stores!

[ejzah]

The Other Shoe, Part 8

***

Deeks spent a day in the hospital to get his potassium and other numbers stable, and make sure they stayed at an acceptable level, before being released home. With his latest hospital stay came a whole new set of care instructions and semi-weekly appointments for potassium infusions. Deeks wasn’t exactly thrilled to find out he’d be spending even more time at the kidney care center.

He stared out the window now as Kensi drove him in for his appointment. On the surface, he’d been calm all morning, keeping any

negative reactions at bay. The only signs of his true thoughts were the staccato tapping of his fingers against his thighs and the tension in his jaw.

Overall, he looked infinitely better than three days ago in the hospital. His skin wasn’t gray (just pale) anymore, the darker shadows beneath his eyes had faded some, and he didn’t seem quite so weak.

“You know, I don’t mind staying with you,” she offered. Despite her objections, after the first few sessions, he’d insisted on Kensi going home or to work after drilling him off. “Since this will be a longer one.”

“Eh, I’ll be fine,” Deeks said with a stiff shrug. Absentmindedly, he twisted his forefinger and thumb around either wrist, wincing slightly. Kensi pulled eyes back to the road, very purposely not watching his movements. He found the muscle fatigue and aches particularly humiliating.

“Are you trying to get rid of me, Martin Deeks?” she asked, deciding to go the route of teasing instead of admitting she was a little worried about leaving him alone. He insisted he felt fine, well fine for his new baseline, but the thought of him passing was a new constant fear.

“No. I’m trying to save you from an afternoon of boredom. I’ll probably sleep most of the time, anyway, and I’ve got my book, work, and snacks if I don’t.”

He reached across the consul, squeezing her hand, his fingers a familiar and reassuring pressure against hers. He winked at her, offering a playful smile that had her grinning back despite the conversation.

She took their designated exit, arriving at the frenesic center a few minutes later. Deeks grabbed his messenger bag with his supplies as she pulled up in front of the entrance, zipping up his hoodie even though it wasn’t particularly chilly out today.

“I’ll call if anything goes wrong,” he promised, leaning over to kiss her. Kensi cupped his cheek, extending it for several seconds until someone behind them honked. Deeks pulled back with a wistful glint in his eyes. “See you later.”

“See you,” Kensi murmured. She watched him go, blinking against a sudden stinging behind her eyes.

***

When Kensi onto their street 45 minutes later, there was a blue beetle she didn’t recognize parked in the driveway. Its owner became apparent as she parked alongside the beetle, and saw Nell sitting on the front porch. She hopped up, tucking a blue encased tablet into her shoulder bag, waving as she hurried over to hug Kensi.

“Nell, what are you doing here?” Kensi asked, even as she squeezed the younger woman tight.

“Uh, like I was going to leave you to read the HLA Typing results all on your own,” Nell replied, putting her arm around Kensi’s waist and guiding her towards the front door. “Eric would have come too, but he had to take a business call.”

Kensi suppressed a sigh; she’d seen a notification in Deeks’ online medical chart the day after he collapsed, but hadn’t told anyone besides Nell.

“The only reason I didn’t tell Deeks yet is because I don’t think he needs the added stress.” She unlocked the door, making a beeline for the kitchen. She needed something calming to drink. A beer sounded perfect right now, but she didn’t want to get in the habit of managing her stress with alcohol. Instead, Kensi started brewing two cups of peach tea.

“Riiiight,” Nell drawled from behind her, leaning her back against the opposite counter. “You know how Deeks feels about a transplant from one of us. I love the man like a brother, but damn the man is stubborn.”

“Tell me about it,” Kensi muttered in agreement. Said stubbornness was one of the aspects that made Deeks such a good investigator and man. It also turned out to be a thoroughly frustrating trait when it came to situations like this.

“Which is why you need to find out the results now so you have enough time to plan how to manage Deeks’ reaction.”

Kensi heaved a sigh, handing Nell one of the steaming mugs. She led them back out to the couch, sitting cross-legged while Nell tucked her tights-covered legs beneath her.

“We’re supposed to wait to discuss this with Deeks’ doctor.” Despite her protest, Kensi felt her resolve wavering.

“Then why would they send them to his account?” Seeing Kensi was about to speak, Nell forged ahead, holding up a purple tipped finger. “Kensi, if Deeks is annoyed that you checked before him, it won’t matter in the end. All that does matter is that he lives a long and healthy life.”

Nell was right. Closing her eyes, Kensi set her tea to the side and grabbed her laptop off the coffee table. “Ok.” She opened the lid, typing in her user password. Nell gave an encouraging nod. “But you cannot tell anyone else about this for now.”

“Understood. Now check the damn tests already!” Nell said, getting Kensi to crack a tiny smile.

Shaking her head, Kensi logged into Deeks’ medical account and pulled up the newest reports. “There’s only three,” Kensi murmured, opening each one and scrolling until she found the bolded results at the bottom. After a minute, she closed the laptop and sat back, pressing covering her mouth with her hand as tears flooded her eyes.

“Kensi?”

“None of them are a match,” Kensi whispered, completely devastated.

“None?” Nell repeated, grabbing the laptop and opening it again while Kensi grabbed a Kleenex. “Not even a partial?”

“Mine was,” Kensi said, which somehow felt ironically cruel and worse than if she’d been a complete mismatch. “Not enough to be a viable match though.” A fresh wave of tears filled her eyes and her throat tightened.

“Oh Kens.” Scooting closer, Nell wrapped her arms around Kensi’s shoulders. “Hey, those are only your, Rountree, and Callen’s results. There’s still hope we’ll find a match from the team. Plus, Deeks is already on the national donor list and I found a couple specialists who are doing promising experimental treatments.”

“Thanks, Nell.”

“Of course. We got this, lady.”

Kensi chuckled wetly, pressing her damp face into Nell’s shoulder.

“God, I need something stronger than tea,” she said.

“Triple scoops of brownie craze it is,” Nell decided, squeezing Kensi one extra time before she let go. “I’ll grab my keys.”

***

A/N: I don’t know if lab results like these would be available in an online chart like this since another person is involved. Feels like it might be a HIPPA violation of some sort, but as usual, we’re going to let that slide in the interest of the story.

[revlyncox]

Take Chances, Make Mistakes, Get Messy

Following the example of Miss Frizzle from the Magic School Bus, let's make the most of the Interim opportunity by embracing surprise, wonder, and discovery in the liturgical year that has just begun. This sermon was delivered to The Unitarian Society in East Brunswick on October 1, 2023, by the Rev. Lyn Cox.

September was a month of opening up, welcoming new experiences and new sensations and new friendships. We got a great start to the liturgical year here, and some exciting new ideas are brewing among us. I feel a spirit of hope and joy in the congregation, and I am glad to be partnering with you as we grow in that spirit. 

In my family, September is also when we started a new school year. We homeschool our eighth-grade twins. The subject I manage at home is science, and we are studying the physics of motion right now. We have a curriculum and an online community for the class and some video lectures from a teacher, and we also have lots of room to try things out on our own. Which is how we ended up climbing to the top of a ladder with a raw egg last week. Let me back up. 

One of the concepts in our lesson last week was inertia, the tendency of objects at rest to remain at rest, and of objects in motion to remain in motion in a straight line at a constant velocity, unless acted upon by an outside force. We also learned about gravity as a force, and how different objects with different masses tend to fall at the same rate unless there are factors like wind resistance at play. And so one of the lab assignments the teens had was to create a structure that would keep a raw egg from cracking when dropped from a height. The curriculum had very few rules other than that the egg must be a raw chicken egg and that we should submit photos or videos to the learning community by the following Sunday. 

I sent the teens on a scavenger hunt around the house to find suitable materials for an egg protection and descent unit. (In case you were worried, I got permission from the teens to mention them in this sermon.) There was cackling and running, and very soon the kitchen table was full of potential engineering assets. It was kind of a mess, but a temporary mess. I had this idea that we were going to have an orderly design process and they would sketch their ideas on paper and create a whole plan before moving ahead. That is not what happened, and what did happen was a better way to start the year. 

The two of them brainstormed together and came up with a concept, then divided the labor so that one student worked on the restraint system and the other student worked on creating air resistance. I supplied a box of round objects like ping-pong balls and bouncy balls so that we could have a few trials with crash test dummies. 

In the first trial, they surrounded the crash test subject with cotton balls, plastic wrap, duct tape, and a sandwich bag, placed that in a plastic container full of water, and taped packing material to the sides and bottom of the box. They taped one corner of a pillowcase to the top of the box as a kind of kite tail. Test subject one landed with a loud thump that suggested the box was heavier than they expected, and they did not achieve the air resistance they had hoped for. 

In the second trial, they replaced the water in the container surrounding the padded non-egg test subject with poly-fill from the craft closet, the kind of filling I would normally put inside stuffed animals. The pillowcase was attached on two edges to try to create more of a cape effect. This time, the thump was less loud, but still pretty thumpy, and the apparatus landed upside-down. 

The student working on wind resistance tried a few more ideas using a different container. The final design was a parachute attached to strings at each of the four corners, each string duct-taped to a corner of the box containing the egg. The student working on the restraint system added even more padding, especially to the top of the box. Then we were ready for the live trial with a real, raw chicken egg from the fridge. The parachute deployed, the box landed with an audible but cushioned thump, and the egg was extracted from the apparatus unharmed. Then I made celebratory omelets for lunch. 

We learned about trying different things and making improvements each time. We learned that wind resistance makes a difference on something that’s being pulled by gravity. And we caught some of the wonder and excitement that is possible in science and engineering. It was a good day. 

One of my science education role models is Ms. Frizzle from the book and TV series of the 1990’s, The Magic School Bus. The books were written by Joanna Cole and Bruce Degan, and the animated Ms. Valerie Frizzle was voiced by Lily Tomlin. There was also a reboot on Netflix from 2018-2020 with Valerie’s sister, Fiona Frizzle, voiced by Kate McKinnon, becoming the new teacher. If you don’t know about The Magic School Bus, ask your nearest children’s librarian. 

In every book or episode, the students in Ms. Frizzle’s class complete research projects about something like magnetism, the solar system, dinosaurs, or the human digestive system. When the students run into a question they can’t answer, Ms. Frizzle proposes a surprise field trip. “To the bus! Seatbelts, everyone!” The bus mysteriously becomes big or small, or travels through time or outer space, or withstands the conditions of a volcano or a waterfall so that the students are able to make observations and answer their scientific questions. Ms. Frizzle always says, “Take chances! Make mistakes! Get messy!” These three instructions are key for the ability of the class to learn new things and to have fun while learning. 

Take chances. Make mistakes. Get messy. You will hear me say these three things again, because they also speak to a congregation’s opportunities during the Interim Ministry period. 

In our engineering experiment, we took a chance with an egg. We actually had plenty of eggs in the fridge, so losing one was fairly low-stakes. But the thing that was harder to risk was failure. Sometimes people make mistakes (we’ll cover that in a minute), and sometimes things just don’t work out. Trying new things always risks the theoretical ideal of what could be so that we can live into the complexity of what actually happens. Starting off our school year with an experience with an iterative process really helped open us up to the awe and wonder of science. We could try different things because there would be lots of tries. 

We take chances. Not everything turns out the way we hope. Our inability to control the universe does not mean we are bad or lazy or incomplete. Living life to the fullest, learning and growing, requires a certain degree of risk. 

In spiritual community, especially during the golden opportunity of an Interim year, we take chances together. We experiment with new ways of understanding the world, with different spiritual practices, and ways of doing church. Right now, as I speak, we are experimenting with a hybrid ministry that makes it possible for us to work together and gives us a training ground for hearing a broader diversity of voices in the pulpit in the future. We can take the risk of letting go of things that do not serve the mission of the congregation. We may take chances with different ways of sharing leadership, or new traditions. We take the risk of speaking the truth with love. Take chances. 

Make mistakes. Ms. Frizzle reminds us that the scientific method involves making a hypothesis and testing it. If we guess right every time, science doesn’t advance as quickly. We have to be willing to be wrong sometimes, and to admit we were wrong so that we can get to the juicy, exciting part of the learning process. We are human beings and we are fallible. 

Perfectionism is a poison that gets in the way of relationships, innovation, and the health of our bodies and souls. Perfectionism is one of the traps that leads to defensiveness and gets in the way of our journey toward an anti-racist, beloved community. Our tendency as humans to make mistakes does not and should not cut us off from community or from the traditions of spiritual growth or from the disciplines of science and craftsmanship. Humans are welcome in community, broken and whole, flawed and fabulous. 

Getting better at anything, from engineering to teaching to cooking omelets to being human, means we have to start out not being very good at it. Fail spectacularly. Fail with gusto. Fail better, and keep learning. 

In teaching science to middle schoolers, there are times when precision is important and times when it isn’t. When we get to chemistry at the end of the semester, precision will be more important. I thought careful planning and lab reports were the correct way to start, but the curriculum designer knew that generating and harnessing excitement is the right way to start. We start getting into lab reports and data sheets in the second week, after the students have already gotten excited by the science. I was wrong and I had to take a minute to adjust to that realization. When I remembered that it’s OK to make mistakes, I was able to celebrate the learning process and get caught up in the excitement rather than dwell on my miscalculation. Make mistakes. 

Get messy! Science education can lead to all kinds of messes, from vinegar and baking soda reactions to rock collections discovered in odd places around the house to close observations of living things. I have to admit that I was a little overwhelmed when I saw all of the potential engineering materials spread out on the kitchen table. The mess was part of the process.

Mess can mean different things to different people. For some of us, mess is about a loss of the illusion of control. Most of us aren’t as in control as we think we are, and so perhaps mess can sometimes be a teacher. Letting go of the illusion of control can help us to open ourselves up to collaboration and learning. Getting messy can lift our senses to discovery. In the story, “A List” (from Frog and Toad Together by Arnold Lobel), Toad has a hard time letting go of control of his day when the list blows away. We can all hope for a friend or a partner like Frog, who will stick with us and help us to find our way back to inner peace at the end of the day. Maybe sometimes we can be that friend. 

For some of us, mess is stressful if we worry about what other people will think. If those other people have power over our employment or housing or health care, that is scary. If we are going to create communities and learning experiences following the wisdom of Ms. Frizzle, we also need to create safe places for people to be human, including secure housing and other human rights. Within our communities of love and care like congregations, part of our spiritual work is to be compassionate toward ourselves and each other for a little bit of the mess of trying new things. 

For some of us, mess feels threatening if we feel isolated and responsible for cleaning it up. When we can count on each other to keep each other safe and healthy, to restore things to the places where people who need them can get them, getting temporarily messy is more fun. And if you have ever reorganized a closet, you know that we have to get temporarily messy in order to get to the part where we have everything in the place where we want it. 

In the middle of the lively jumble of being in community, let’s pay more attention to what we are doing together than on looking neat and pristine or on creating the illusion of having everything together. In a spiritual community, we get messy by being vulnerable and by accepting the range of wisdom and experience and emotion that our companions bring into the circle. An inclusive community welcomes all people, but not all behaviors. Figuring out how to be together, setting boundaries to help the congregation to be a place of courage and growth, is not easy. This is the art of covenant. Communities where people are authentic are complicated and difficult and heartbreaking and annoying and surprisingly joyful. Get messy.   

Let us give thanks. Let us remember the risks and acknowledge the losses, yet let us focus on gratitude and abundance. Fail better, and increase tries. Let us celebrate the skills within us and among us, and let us commit to the love and artistry of living in community. As we bring in the first fruits of this new congregational year together, let us commit to a path of spiritual growth, lifelong learning, diverse and welcoming community, justice, and compassion. To stay on that path, let us take chances, make mistakes, and get messy. 

So be it. Blessed Be. Amen.

[sanjeev3214]

Hot Drinks Market Report, Size, Share, Demand & Future Analysis 

The Hot Beverage Market is witnessing significant changes and growth, driven by evolving consumer preferences and innovative product offerings. With a market that spans traditional favourites like coffee and tea to contemporary health-focused beverages, there's a lot to explore in this sector. Let’s delve into the key aspects shaping the Hot Beverage Industry, from market size to major players and revenue trends. 

Hot Beverage Market Overview 

The global Hot Beverage Sector is part of the larger beverages market, which is projected to grow from USD 3.56 trillion in 2023 to USD 4.39 trillion by 2028, at a CAGR of 4.26%. This growth is attributed to rising health consciousness and a shift towards healthier drinks. 

Hot Beverage Market Key Drivers of Growth 

The hot beverage market is a thriving industry with a projected growth rate of over 6% due to several key drivers: 

1. Rising consumption of tea and coffee: Tea and coffee are the staples of the hot beverage market, and their popularity continues to grow. This is due to several factors, including: 

Increased urbanization: People in urban areas are busy and on-the-go, and hot beverages like coffee and tea offer a convenient and portable way to get a caffeine fix. 

Growing health awareness: Many consumers are becoming more aware of the potential health benefits of tea and coffee, such as their ability to boost energy levels, improve cognitive function, and reduce the risk of certain chronic diseases. 

Evolving coffee culture: The rise of specialty coffee shops has led to a growing appreciation for high-quality coffee beans and brewing methods. This has fuelled demand for more premium hot beverages. 

2. Innovation in product offerings: The hot beverage market is constantly evolving with new and innovative products. This includes: 

Functional hot beverages: These drinks are infused with functional ingredients such as herbs, spices, and adaptogens that offer additional health benefits, such as stress relief, improved sleep, and enhanced cognitive function. 

Ready-to-drink (RTD) beverages: The popularity of RTD beverages is growing, as they offer a convenient and portable option for consumers on-the-go. 

Subscription services: Subscription services that deliver coffee, tea, or other hot beverages directly to consumers' homes are becoming increasingly popular. 

3. Growing demand for organic and natural ingredients: Consumers are increasingly interested in products made with organic and natural ingredients. This trend is also impacting the hot beverage market, with a growing demand for organic tea and coffee. 

4. Expanding distribution channels: The hot beverage market is being driven by the expansion of distribution channels. This includes the growth of online retailers, convenience stores, and specialty coffee shops. 

5. Increasing disposable income: As disposable incomes rise in developing countries, consumers are spending more money on discretionary items such as hot beverages. 

Challenges and Opportunities in the Hot Beverage Market 

Hot Beverage Market: Challenges and Opportunities 

The hot beverage market, while buoyant with growth potential, faces its share of challenges. Let's explore both sides of the coin: 

Challenges: 

Fluctuating commodity prices: The cost of coffee, tea, and other raw materials can be volatile, impacting profit margins for businesses. Climate change and geopolitical issues can disrupt supply chains and drive prices up. 

Competition: The hot beverage market is fiercely competitive, with established brands vying for market share alongside a growing number of specialty and niche players. 

Sustainability concerns: Coffee and tea production can have environmental consequences, such as deforestation and water pollution. Consumers are increasingly demanding sustainable practices from brands. 

Changing consumer preferences: Consumer tastes and preferences are constantly evolving. Keeping up with these trends and offering innovative products is essential for brands to stay relevant. 

Rising operational costs: Labor costs, transportation expenses, and energy prices are all on the rise, putting pressure on hot beverage companies' bottom lines. 

Opportunities: 

Premiumization: Consumers are willing to pay more for high-quality, unique, and ethically sourced hot beverages. Focusing on premiumization can boost brand value and profitability. 

Functional beverages: The demand for hot drinks with added health benefits like stress reduction or improved cognitive function presents a significant opportunity. 

Direct-to-consumer (D2C) sales: Subscription services and online marketplaces offer new avenues for brands to reach customers directly and build stronger relationships. 

Technology integration: Utilizing technology for automated brewing, contactless payment, and loyalty programs can enhance customer experience and brand engagement. 

Emerging markets: Growing disposable incomes in developing countries create new markets for hot beverage companies. 

Major Players in the Hot Beverage Market 

Hot Beverage Market Major Players 

The Hot Beverage Market is dominated by several key players who continue to drive innovation and market growth: 

Nestlé S.A.: Known for its extensive range of coffee products and innovative formulations. 

PepsiCo, Inc.: Offers a variety of hot beverages under its various brands, focusing on health and convenience. 

The Coca-Cola Company: Expanding its hot beverage portfolio with premium tea and coffee products. 

Starbucks Corporation: A major player with a significant influence on global coffee culture. 

Unilever: Known for its wide range of tea products, including the popular Lipton brand. 

Conclusion 

The Hot Beverage Market is on an upward trajectory, with robust growth prospects and continuous innovation. Major players are capitalizing on health trends and technological advancements, ensuring sustained market expansion. 

[trinitea1]

Trini Tea Introduces Premium Tea Products and Equipment to the UK Market

Trini Tea, a leading provider of premium tea products and brewing equipment, is delighted to announce the launch of its comprehensive online platform, trinitea.uk. This new website offers a wide range of unique tea flavors UK, specially curated for tea enthusiasts and professionals alike.

Trini Tea is committed to delivering the highest quality tea products, including their handcrafted original milk tea, which has quickly become renowned as some of the best milk tea in the UK. Each batch of milk tea is meticulously prepared using traditional methods and the finest ingredients, ensuring an authentic and delicious experience with every sip.

The company takes pride in sourcing its teas from reputable growers, with a focus on offering wholesale Ceylon black tea. This premium black tea is known for its rich flavor and robust aroma, making it an ideal choice for both personal enjoyment and professional use tea for milk tea. Trini Tea’s dedication to quality and consistency has made it a preferred supplier for cafes, restaurants, and tea houses across the UK.

In addition to its exquisite tea offerings, Trini Tea provides a range of brewing equipment for milk tea. This includes everything from high-quality tea pots and kettles to specialized tools designed to enhance the milk tea brewing process. By offering top-notch equipment, Trini Tea ensures that every customer can achieve the perfect brew, whether they are making tea at home or in a commercial setting.

For businesses looking to expand their tea menu, Trini Tea’s premium black tea wholesale options are the perfect solution. The company’s extensive selection of high-quality black teas allows businesses to create a variety of flavorful and appealing milk tea beverages. By partnering with Trini Tea, businesses can benefit from competitive pricing, reliable supply chains, and exceptional customer service.

Trini Tea’s new website, makes it easy for customers to explore and purchase their extensive range of products. The user-friendly interface allows for easy navigation, and detailed product descriptions help customers make informed decisions. Additionally, the site features helpful brewing guides and tips to ensure that every cup of tea is brewed to perfection.

With a commitment to excellence and a passion for tea, Trini Tea is poised to become a leading name in the UK tea market. Their dedication to providing unique tea flavors UK and high-quality brewing equipment sets them apart from the competition. Whether you’re a tea enthusiast looking for the perfect brew or a business seeking professional use tea for milk tea, Trini Tea has something to offer.

For more information about Trini Tea’s products and services, or to place an order, visit https://shorturl.at/LTiMQ today. Experience the best in premium tea and brewing equipment with Trini Tea.

[top-organic-skin-care-products]

Sip and Soothe: Herbal Tea Recipes for Relaxation and Wellness

Making time for wellness and relaxation in today's fast-paced world is important for our general well-being. Enjoying a cup of organic herbal tea is one of the easiest yet most effective ways to relax. Herbal teas offer many health benefits and a moment of calm in our hectic lives due to they are full of natural goodness and soothing properties. Let's look at some delicious herbal tea recipes that will boost your well-being and calm your senses.

1)The Magic of Organic Herbal Tea:

The best organic herbs and botanicals are used to produce organic herbal tea, which is an endless supply of health benefits. Organic herbal teas, compared to conventional teas, are free of harmful chemicals and pesticides, ensuring a pure and natural drink that nourishes the body and the spirit. These teas are a delightful way to nourish yourself from the inside out, whether they are drunk hot or cold.

2)Buy Organic Herbal Tea Online:

Getting organic herbal tea has been simpler in the current digital era. You can investigate a variety of options from reliable online retailers with only a few clicks and can buy organic herbal tea online. Teas to suit every taste and preference are available, ranging from traditional chamomile to unique blends such as lemongrass and ginger. 

3)Convenience of Herbal Tea Bags:

Organic herbal tea bags provide a hassle-free way to enjoy your favorite brew whenever and wherever you choose. Tea bags replace heavy-duty strainers and infusers because of their convenient design and pre-measured portions. To make a quick and filling cup of herbal goodness, just steep a tea bag in hot water, whether at home, at work, or on the go. With each sip, enhance your tea-drinking experience by embracing the convenience of organic herbal tea bags.

4)Recipe: Tranquil Chamomile Infusion

Ingredients:

1 organic chamomile herbal tea bag

1 cup of hot water

Honey or lemon (optional)

Instructions:

Boil water in a kettle until it reaches the desired temperature.

Place the chamomile herbal tea bag in a mug or teacup.

Pour the hot water over the tea bag and let it steep for 5-7 minutes.

Remove the tea bag and add honey or lemon to taste, if desired.

Stir gently and savor this pure chamomile infusion's calming aroma and flavor.

5)Embracing Wellness, One Sip at a Time:

As you sip on your organic herbal tea, take a moment to savor the experience fully. Close your eyes, inhale the fragrant steam, and let the soothing warmth envelop you from within. With each sip, feel yourself unwinding, tensions melting away, and a sense of peace washing over you. Go for this delicious treat, buy organic herbal tea online or at your nearby market.

Conclusion:

Prioritizing relaxation and self-care in an overly busy environment is essential. A quick and easy approach to support your health, soothe your mind, and elevate your spirits is to drink organic herbal tea. You deserve to feel better and more content with yourself, so go ahead and make yourself a cup of delicious herbal tea. 

[homewestbrew]

Pioneering Longevity: Choosing the Best NMN Manufacturer for Your Health

Embark on a journey to optimal health with the right NMN manufacturer. Explore the benefits of Nicotinamide Mononucleotide (NMN) from a trusted source committed to quality and efficacy. Our guide navigates the criteria for selecting the best NMN manufacturer, ensuring you make an informed choice for your longevity and well-being. Discover the science behind NMN production and why choosing the right manufacturer is crucial for unlocking the potential of this cutting-edge supplement.

[hendrastoree]

THE ESSENTIAL BUILDING SUPPLIES YOU NEED TO OWN

[saumyakhera]

Coffee Pod Unveiled: Unlocking Flavor and Convenience

In the world where coffee is consumed, ease of use and taste are of paramount importance. Since the beginning, pods have transformed the way people enjoy their morning coffee. It doesn't matter if it's the rush of the morning or a relaxing time in between; the pods are an easy and quick method of making a tasty beverage. But, with the market saturated with a myriad of choices, choosing the right coffee pod can seem overwhelming. The solution is Two Rivers Direct, an innovative online platform that has simplified the process by offering many pods that are tailored to your tastes.

The Evolution of Coffee Pods: A Brief Overview

Pods have seen a lot of progress since their beginning. Initially, they were introduced as a practical alternative to traditional methods of brewing, but they've developed to cover a wide spectrum of tastes, strengths, and types of brewing. From strong dark roasts to smooth cappuccinos, pods are able to cater to a variety of preferences, which makes them a common item for offices and households alike.

Unlocking Flavor: The Art of Coffee Pod Selection

The right pod is like opening the treasure chest of flavors. With the myriad of available choices, it's important to take into consideration your preferences and the brewing method. If you're looking for a single-origin Ethiopian blend or a rich French vanilla Latte, there's a pod to suit your taste. Two Rivers Direct understands the importance of choosing the right coffee and provides an extensive array of premium pods from the most renowned roasters in the world.

Convenience Redefined: The Rise of Online Coffee Pod Retailers

In our fast-paced society the convenience of shopping is the king. Online retailers such as Two Rivers Direct have capitalized on this trend, offering customers a simple shopping experience. In just a couple of clicks, consumers can browse through a wide range of pods, look through reviews, and make educated decisions at their convenience at home. In addition, subscription services that online retailers offer assure an ongoing supply of  pods, removing the necessity of making last-minute trips to the market.

Two Rivers Direct: A Beacon of Quality and Convenience

With a love of superior quality coffee, Two Rivers Direct has become a well-known brand in the field of online coffee stores. They are committed to sustainability, quality, and customer satisfaction; they offer a wide selection of premium  pods made by top roasters. Their website is user-friendly and offers intuitive navigation that makes it simple for customers to discover various blends and discover new favorite blends. With quick shipping and prompt customer service, Two Rivers Direct strives to offer a superior shopping experience for coffee lovers around the world.

In the end, the  pods provide an easy and delicious solution for those who love coffee. Thanks to Two Rivers Direct, the process of finding the ideal  pod is streamlined by allowing customers to discover an array of flavors and convenience right at their fingertips. If you're a veteran coffee lover or just a regular coffee drinker, Two Rivers Direct has something for everyone, making sure that each cup is an enjoyable experience. Why wait? Please take a look today at their selection and take your coffee game to new standards.

[evehamburg]

Brewing made easy! Learn how to add hops to your brew effortlessly using a hop bag. Say goodbye to messy straining and hello to smoother brewing. Cheers to simplicity! 🍻

[my-internship]

Unlocking the Power of IoT: Revolutionizing Connectivity in Our World

In the grand symphony of technological progress, the Internet of Things (IoT) emerges as a transformative melody, connecting devices and reshaping the way we live and work. At its core, IoT refers to the interconnection of everyday devices through the internet, turning them into smart, data-sharing entities. Its significance lies in the myriad ways it enhances efficiency, convenience, and connectivity in our lives.

Understanding IoT:

Imagine a world where your coffee maker talks to your alarm clock, ensuring that a fresh brew greets you as you wake up. That's the essence of IoT – a seamless network where devices communicate, collaborate, and respond intelligently to our needs.

Importance of IoT:

The true magic of IoT lies in its ability to make our surroundings smarter and more responsive. By linking devices, it facilitates real-time data exchange, leading to more informed decision-making. This not only enhances convenience for individuals but also drives innovation across industries.

Uses of IoT:

Smart Homes: From thermostats that adjust to your preferences to security cameras that send alerts to your phone, IoT is turning houses into intelligent living spaces.

Healthcare: Wearable devices and connected healthcare equipment enable real-time monitoring, providing healthcare professionals with valuable data for personalized patient care.

Industrial IoT (IIoT): In manufacturing, IoT optimizes operations by offering predictive maintenance, supply chain management, and real-time monitoring of equipment.

Transportation: IoT is transforming transportation with smart traffic management, connected vehicles, and logistics optimization, leading to safer and more efficient travel.

Agriculture: Smart agriculture utilizes IoT for precision farming, monitoring crop conditions, and automating irrigation systems, improving yields and resource efficiency.

Benefits to Companies:

Enhanced Efficiency: With IoT, companies can streamline processes, automate routine tasks, and reduce operational costs by optimizing resource usage.

Data-Driven Insights: IoT generates a treasure trove of data, allowing companies to gain valuable insights into consumer behavior, operational efficiency, and product performance.

Improved Customer Experience: Businesses can offer personalized services and products based on real-time data, enhancing customer satisfaction and loyalty.

Predictive Maintenance: IoT-enabled sensors can predict when equipment requires maintenance, reducing downtime and extending the lifespan of machinery.

Cost Savings: Through energy management and operational optimizations, companies can significantly reduce costs, contributing to a healthier bottom line.

IoT is not just about connecting devices; it's about creating a world where technology works harmoniously to simplify our lives and drive progress. As we continue to embrace this interconnected future, the symphony of IoT will undoubtedly play a pivotal role in shaping the way we experience and interact with the world around us. Another contributor to your success is the embedded box institute in pune.

Embedded Box is an institute where we redefine your learning journey in embedded systems. It offers embedded online training that opens doors to a world of opportunities. Here's why choosing us is your key to success:

Job Assurance: We are committed to your success, ensuring 100% placement assistance. Your career path is our priority, and we're dedicated to helping you secure a position in the embedded systems field.

Embedded System Pay After Placement: Worried about the financial commitment? With our embedded system pay-after-placement model, you focus on learning first and only pay for the course once you've successfully landed a job.

Expert Faculty: Learn from seasoned professionals who bring real-world expertise to the virtual classroom. Our faculty is passionate about empowering you with practical insights and knowledge in the field of embedded systems.

Career Counseling: Feeling unsure about your career path? Our personalized career counseling services are designed to guide you, ensuring you make informed decisions aligned with your aspirations.

Courses Offered: Dive into a variety of courses, including our specialized automotive embedded course, tailored to meet industry demands and equip you with the skills needed to excel in this dynamic field.

Best Institute in Pune: We're not just an institute; we're a community dedicated to your success. With a student-centric approach and a reputation for excellence, we proudly stand as the best choice for embedded training in Pune.

Embark on your embedded systems journey with Embedded Box, where we combine expertise, career support, and a commitment to your success in a human-centered learning environment. Join us and let's shape your future together!

[koffeetips]

Why does coffee always taste better At restaurants? And How Can You Make Your Coffee Better At Home?

Why Does Coffee Always Taste Better At Restaurants? There are a few reasons why coffee always tastes better at restaurants: The anticipation factor. When you make your coffee, you're constantly smelling it as you're brewing it.This can make the coffee taste less good because you become desensitized to the smell and flavor.When someone else makes your coffee at restaurants, you don't have that same anticipation, so the coffee can taste more fresh and vibrant. The presentation factor. When someone else makes your coffee at restaurants, they're more likely to take the time to make it look nice.They might garnish it with a chocolate chip or a sprig of mint.This can make the coffee more visually appealing, which can also affect the way it tastes. The novelty factor. If you always make your own coffee, it can start to feel routine. When someone else makes your coffee at restaurants, it's a new experience, and that can make it taste better.Of course, there are also some practical reasons why coffee might taste better when someone else makes it at restaurants. For example, they might use better coffee beans or grind them more finely.They might also use more or less water, or they might adjust the temperature of the water. Fine restaurants often filter their water, so all of these factors can affect the taste of the coffee. How Can You Make Your Coffee Better At Home? To save a few $5 or more coffee fixes at restaurants or coffee shops, perhaps it's a moment to enhance your skills as a coffee lover!I think that the most direct route to my expenditure is through a coffee queue.Despite having an abundant supply at home, there's something remarkably appealing about splurging $5 or more on an elaborate latte whenever I'm out.Recognizing the necessity to control my impulses, I've used three methods I've adopted to elevate the experience of preparing coffee in the comfort of my own home.In addition to buying better coffee beans, and upgrading the coffee maker to a better machine, there are a few tricks that I know that will make my coffee taste better from my home brewing.

Prepare A Pour Over At Home 3 Cheap Ways to Change Your At-Home Coffee Game: Create your very own syrups: I was truly amazed by the simplicity and enjoyment of crafting homemade syrups. The process only requires basic ingredients such as sugar, water, and vanilla extract.You can find a plethora of complimentary and affordable online recipes catering to your preferred flavors.I enthusiastically endorse the following recipe, particularly for maple syrup, which astonishingly demands only three essential ingredients. 1. Gather Ingredients and Equipment: Collect the necessary ingredients for your desired coffee syrup flavors.These typically include granulated sugar, water, and flavoring agents such as vanilla extract, cocoa powder, or fruit extracts.Also, gather a saucepan, stirring utensils, and glass bottles for storing the syrups. 2. Ratio Determination: Decide on the ratio of sugar to water based on your preferred sweetness level. A common ratio is 1:1 for equal parts sugar and water, but you can adjust this to your taste. 3. Heating the Mixture: In a saucepan, combine the determined amount of sugar and water. Place the saucepan over medium heat and stir until the sugar dissolves completely.Avoid boiling to prevent caramelization. 4. Flavor Infusion: Once the sugar is dissolved, add your chosen flavoring agents. For instance, for vanilla syrup, add vanilla extract.For more complex flavors like lavender or spices, consider using a steeping method by adding them to the mixture and letting it simmer for a short while. 5. Straining and Cooling: If you've used solid flavoring agents, strain the syrup to remove any particles. Allow the syrup to cool to room temperature before transferring it to glass bottles for storage. 6. Storage and Usage: Seal the glass bottles tightly and store the syrups in the refrigerator. Remember to label them with the flavor and date of preparation. To use, simply add the desired amount to your coffee, tea, or other beverages. 7. Experiment and Adjust: Feel free to experiment with different flavors and ratios to create unique coffee syrups that suit your taste preferences.Creating homemade coffee syrups offers a delightful way to personalize your beverages and explore a variety of flavors. Switch up the container: It might sound quite basic, but, I began using small glass containers to store the weekly batch of brewed coffee; this simple act remarkably enhanced the entire process.However, remember to inspect for rubber lining beneath the glass lid; otherwise, the dishwasher might distort the lid's shape. 1. Container Selection: Choose appropriate glass containers for storing your brewed coffee.Opt for containers with airtight lids to maintain the coffee's freshness and prevent exposure to air, moisture, and odors.Ensure the containers are large enough to accommodate the quantity of coffee you brew in bulk. 2. Brewing Preparation: Brew a larger-than-usual batch of coffee using your preferred method.This could involve a drip coffee maker, French press, or any other preferred brewing technique.Make sure the coffee is brewed to your desired strength and taste. 3. Cooling and Settling: Allow the brewed coffee to cool slightly before transferring it to the selected glass containers.This prevents thermal shock to the glass and minimizes the risk of condensation forming inside the containers.Let the coffee settle to room temperature.By switching to proper glass containers, you can elevate the storage of your bulk-brewed coffee, ensuring it remains delicious and aromatic for an extended period. Freeze it for storage: Returning to the concept of preparing a larger quantity, you have the option to freeze coffee for a remarkably extended duration.Additionally, you can produce coffee ice cubes that won't dilute your iced coffee.However, it's crucial to ensure your coffee is enclosed within an airtight container to prevent the absorption of any undesirable "freezer taste." 1. Pouring and Sealing: Carefully pour the brewed coffee into the glass containers.Leave some space at the top to account for expansion when freezing or refrigerating.Seal the containers tightly with their airtight lids to ensure no air can enter or exit. 2. Labeling and Dating: Label the containers with the brewing date and any relevant information about the coffee type or flavor. This helps you keep track of freshness and variety. 3. Storage: Place the sealed containers in the refrigerator or freezer, depending on your intended storage duration.Coffee stored in the refrigerator should be consumed within a few days, while frozen coffee can be stored for a longer period. 4. Retrieval and Reheating: When ready to enjoy your coffee, remove the desired amount of coffee from the container.Reheat gently using a microwave or stovetop, and savor the freshness of your well-preserved batch. Conclusion If the desire for a small caffeine indulgence hits you every time you leave home, simply deciding not to visit Starbucks won't be enough to cut down your expenses.Achieving savings in the Starbucks line will require a more comprehensive approach.Engaging in advance preparation not only began to preserve my finances but also evolved into an imaginative pursuit that I eagerly anticipate every week!Feel free to update me on your progress! Link Twitter Pinterest Facebook Reddit Linkedin Keep In Touch If You Like My Articles. As much as I like to share my knowledge and skills with you, I love to hear from you. If you have any suggestions or comments, please click here. Also don't forget to subscribe to our quarterly newsletters if you like my blogs and like to keep in touch.Of course, read more blog posts I post now and then, such as  "Buy Great Coffee Beans For Beginner". Read the full article

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Sip, Click, and Enjoy: The Art of Buying Tea Online

It's no wonder that in a world where convenience and choice reign supreme, even the time-honoured custom of tea drinking has adapted to the digital era. Today, purchasing tea online has become the latest fad for chai enthusiasts, putting a diverse range of tastes, smells, and experiences at your fingertips. In this article, we'll look at the art of buying tea online and how it's changed the way we enjoy our favourite brews. The online tea industry has grown dramatically since the introduction of e-commerce. Chai lovers, both new and old, have embraced this trend for a variety of convincing reasons.

The incredible variety of alternatives is one of the most attractive parts about purchasing tea online. Whether you prefer classic black teas, fragrant green teas, herbal infusions, or unusual blends, internet tea retailers offer it everything. You may try teas from many areas, each with its own processing technique and flavour character. The options are nearly unlimited, guaranteeing that there is a tea to suit every taste. No more speeding to the next tea shop or specialty store to refresh your tea supply. The ease of getting tea online is unrivalled. You may explore our vast collection, read thorough descriptions, and place your purchase with a few mouse clicks. Your chosen tea will be brought straight to your home, saving you time and effort.

Online tea businesses frequently include useful information and recommendations to assist you in making the best choice. Product descriptions, brewing instructions, and user reviews provide information about the teas you're contemplating. This abundance of information allows you to experiment with various flavours and broaden your tea horizons. When you buy tea online, you can be confident that it is fresh and of great quality. Many internet retailers obtain their tea directly from respected farms, ensuring that the leaves are at their best when they arrive in your cup. This method allows you to fully appreciate the tea's natural tastes and smells.

Moreover, online tea stores usually provide special deals and discounts for their clients. You may take advantage of seasonal deals, packaged packages, or loyalty programs to try different teas while keeping within your budget.

Choosing the Right Online Tea Retailer

With so many online tea stores to choose from, choose the proper one is critical. When making your decision, keep the following aspects in mind:

Reputation: Look for reputed internet tea merchants with a track record of quality and dependability. Read customer reviews and testimonials to determine their authenticity.

Product Selection: Make sure the store has a diverse selection of teas to suit your tastes. Variety is crucial.

Quality Assurance: Determine whether the store stresses the freshness and quality of their teas. Look for information about their sourcing and storage techniques.

Customer Support: A responsive and competent customer support service may be useful, especially if you have queries or want assistance with your tea selections.

Shipping and Returns: Examine the store's shipping regulations and return choices. Reliable shipping and a simple return process are essential.

Exploring the World of Online Tea

As you begin your adventure to buy tea online, you will be spoiled with options. The world of online tea is yours to explore, from classic black teas with robust tastes to delicate white teas, from the grassy notes of green tea to the alluring appeal of herbal infusions.

Black tea lovers may enjoy the richness of Assam, the briskness of Darjeeling, and the boldness of Ceylon. You may also enjoy flavoured black teas, such as Earl Grey, Chai, or fruit-infused mixes.

Green tea enthusiasts will discover a plethora of selections, ranging from the earthy flavors of Matcha to the flowery Jasmine green tea.

If caffeine isn't your cup of tea, look into herbal infusions. Caffeine-free alternatives include chamomile, peppermint, hibiscus, and rooibos. Creative herbal combinations, such as lavender and lemongrass or fruity medleys, are frequently featured in online retailers.

Online tea stores provide a variety of unusual blends for individuals looking for new and novel flavours. There's a mix for every adventurous tea drinker, from flowery and fruity fusions to interesting spicy creations.

The trend of buying tea online has given tea fans a handy and diversified option to enjoy their favorite brews. The extensive selection of teas offered, together with expert advice and the assurance of freshness, makes online tea purchasing a pleasurable experience for all tea enthusiasts. So, embrace this digital teapot and go off on a quest to find the best teas from across the world in only a few clicks.