#24h of lemons | Explore Tumblr Posts and Blogs

things-about-cars-in-posts · 6 months

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got any favorite cars from the 24 hours of lemons? (and perhaps some facts about them)

Sure, but not before explaining to the audience!

So, you know how, when you start your car, you turn the key and it starts, and you don't have to fiddle around trying to get the air/fuel mixture to make the damn thing run and stop embarrassing you? And how it has disc brakes, halogen lightbulbs if you've got the standard version and a wing if you've got the sporty one? Yeah, this is all thanks to the century-old 24 Hours of Le Mans, so coveted by manufacturers as to push them to develop all those innovations which would later trickle down into sportscars. They made two movies about it. It is, without question, the most prestigious, serious and expensive endurance race ever.

And this is the 24 Hours of Lemons - without question, the least prestigious, serious and expensive endurance race ever.

It is most famous for the rule that ensures that: to keep you from racing anything but a lemon, a beater, a crapcan, a piece of... well, by now even the unaware have figured out what lemon means in the car world, there is a budget cap. To be precise, $500. Yes, that includes both car and performance enhancing modifications - but notably exempt are safety equipment and decorations. I say notably because decorations are a key component of the Lemons atmosphere in a way I consider best conveyed by a "progressively gets worse" slideshow.

Yes, these are all real vehicles that raced. As you can imagine, regulations are pretty lax. And mostly vibe-based.

So, now that we're up to speed, my favorites!

Favorite as in greatest job from the team? Probably (although I am biased) the Eyesore Racing Miata.

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And since you asked for some fun facts, I have a little treat for you that even the typically impeccable Donut Bumper (or lack thereof) to Bumper (or lack thereof) video about it missed out on:

The team won Lemons' coveted Best Use Of Dangerous Banned Automotive Technology award (yes that is a thing) by cleverly reusing the motor that used to drive the pop-up headlights!

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Favorite as in coolest car used? That might be a tossup (i.e. I am not going to wait for the undoubtedly long list of cooler base cars to shower my mind so I will call it a tossup) between the Chrysler Conquest ran by multiple teams though Lemons' history (specifically the TSis for their sexy flared fenders)...

... and B-Team Racing's Lotus Elite (seen here in two of its many liveries) which, due to its newfound Chevy engine, earned it the name Chotus. Why yes there's a website.

Favorite as in most beautiful car used? That might be a tossup between French Foreign Legion Action Team's Peugeot 505...

...or the engine-swapped second generation Chevrolet Corvair Coupe of... wait, multiple teams?

Favorite in terms of most beautiful decorations? That might be a tossup between the Honda Accord of Stanford students team Buck Ferkeley...

...and SilverSleeve Racing's incredibly-engined frankensteined Wolseley Hornet (for when a Mini is just not coupe nor posh enough)

Favorite as in greatest combination? That might be a tossup between two incredibly different interpretations of sportscar + truck: the Boneyard Butchers' mix of Saturn Sky and Chevrolet Colorado -the more you look at it, the harder it goes-...

...or the Porsche Honkeys' outstanding take on the popular Porsche 944 + V8 recipe that came when they decided to use the rest of the Chevy C10 they got for the engine: the Mulletmobile.

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Favorite as in the bravest, most heroic, most Lemons feat? Well, given Lemons started as a way to experience racing without the pressure and expectations of high-tier stuff and eternally heralds the notioon that a racecar is any car you race, how could I ever go with anything but the far-too-slow-for-any-steadiness-to-remedy, Cali-bought-and-roadtripped-to-Kansas Toyota motherfucking Chinook.

Favorite as in favorite team name? I doubt it, but here you go: Off To Gay Porn. They called themselves this to ensure everyone who beat them could proudly say they beat Off To Gay Porn! And as you could notice, yes, so many of them are this good.

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Links in blue are posts of mine explaining the words in question - if you liked this post, you might like those!

#24h of lemons #na mazda miata #chrysler conquest #mitsubishi starion #(they are the same car just different badges)#lotus elite #peugeot 505 #wolseley hornet #mini #saturn sky #chevrolet colorado #porsche 944 #chevy c10 #toyota hilux #toyota chinook

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bloodbonesnbruises · 9 months

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currently on a 24h fast and 5 hours in, i have REALLY BAD cravings due to my period but they can fuck off. ginger-lemon herbal tea is all this body's getting today!! (i'm dying)

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iwanttobe-small · 5 months

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my mums birthday is tomorrow and we have to go out for lunch and eat lemon cake I made 😭

I’ll get a salad or sum then re-start my fast 💀

Lost 1kg after 24h fasting so 1 week = 7-8kg loss (I did 9 days once and lost 10kg and it stayed off for months)

#skinnni #tw ana diary #ana rant #ana trigger #tw ed diet #lose weight fast #weight loss #ed not ed sheeran #ana meal #ana bllog #bodi check

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sootyships · 7 months

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Sima

(the lighter sima in the glasses was made with honey replacing the brown sugar)

Sima is a fermented drink similar to ginger beer but using lemon instead of ginger. In Finland, it's a traditional May Day drink. Fermenting it at home is still reasonably common because storebought equivalents tend to be mediocre.

2 litres water (8.5 cups)

125 grams white sugar (0.6 cup)

125 grams brown sugar (0.6 cup)

½ lemon

a tiny bit of baker's yeast; a dollop the size of half a pea

raisins

a couple teaspoons of extra sugar

put sugar in a large pot.

wash the lemon really well. (best to use an organic lemon, but not mandatory.) use a potato peeler to peel the zest off the lemon and add to the pot. get rid of the white part of the lemon, then slice the innards of the lemon and add the slices to the pot.

boil half of the water, either in an electric kettle or directly in the pot with the sugar and lemon. if using an electric kettle, pour the hot water on the sugar and lemon bits. (move the pot off the heat after boiling if using the stove!)

add in the rest of the water cold!

wait until the mixture has cooled down enough that it won't kill the yeast. that's about body temperature. take a bit of the liquid into a cup and add in the yeast, let it dissolve, and pour the yeasty liquid back into the pot. mix gently.

let sit overnight or for approx. 24 hours in a nicely warm but not hot place. if the place is very warm, the drink will ferment faster. you will see some slight bubbles forming on the surface around the lemon bits.

after the ~24h, sift thoroughly, preferably using a cheesecloth in addition to a sieve to achieve the best result. avoid squeezing the lemons excessively unless you like a stronger lemon flavour.

bottle. add 1 teaspoon of sugar per every 4 cups of drink, and some 5 raisins per bottle. the raisins are used as indicators; once the raisins swell and stay at the top of the bottle, the spring mead is about ready.

do not close the cap tightly! the bottles may explode. unscrew the cap entirely at least once a day to release the pressure. you may leave the caps unscrewed.

the drink will take some 2-3 days to ferment at room temp, closer to a week in a fridge.

Once ready, store it in the fridge and drink it within a week. (Fermenting for longer means climbing alcohol content. With these short fermentation times, there's none to speak of—this is meant to be a kid-friendly drink.)

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clementine-treat · 1 year

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food log // 29 jan

black coffee // 2 kcal

sf soda // 1 kcal

sf ginger & lemon kombucha // 0 kcal

green drink // 5 kcal

strawberry & pomegranate juice from light concentrate // 0 kcal

a banana // 91 kcal

salmon, cauliflower, broccoli, spinach and bell pepper // 247 kcal

vanilla quark // 134 kcal

creamy shrimp tom yum instant noodles and two eggs // 600 kcal

various candies // ???

total 1094+? kcal, 73+?g protein, 12+?g fiber

projected tdee 2150, 10 710 steps, 0 zone minutes

deficit ??? hopefully existent

fasted 24h

literally did not have to eat as much snacks as i did, what is wrong with me!! that pic only has like 1/3 of the snacks we ended up having

was supposed to have avocado with the salmon but there weren't any ripe ones in the store :(

btw how is my tdee ao high when i did nothing all day

#food log

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fallweather-blackcoffee · 8 months

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almost forgot to update before bed!!! i made it through my 24h fast! i had a water w/ lemon juice and ACV, and then later a green tea (forgot to take a pic, but it wasn't one of my fun mugs so not worth it lmao)

im so proud of myself, it is amazing how easy this can be when i put my mind to it. its so hot here though, so probably not gonna do a full 24 again until it chills a bit (literally).

im so exhausted😭 hoping i can start bringing down my daily intake so that 24+ fasts are easier...

#thin$po #disordered eating thoughts #@nor3×14 #weight loss #@n@ tips #ana meal #skinnni #ana dairy #ana trigger #🕯️as a 🪶#tw ana diary #tw ed diet #tw ed rant #anorex14 #tw ana fast #@na vent #@nor3xia #tw restrictive ed #i will be thinner

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ughhnotagain · 9 months

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rules:

🖤 fast for at least 16h;

🖤 fast for 24h at least once a week (preferably saturday);

🖤 workout everyday except for days when i'm fasting for 24h;

🖤 shower twice a day;

🖤 reading a book every day;

🖤 no coffe until 4th of september;

🖤 no more than 1500kcal;

🖤 at least 2l of water everyday;

🖤 walking as much as possible;

🖤 taking my fucking meds 🙃

🖤 no sweets;

🖤 no junk food;

🖤 sticking to my diet plan.

✨✨✨✨✨✨✨

diet plan:

day 1: no breakfast, rice with fish for lunch, salad with two eggs and tomato juice for dinner

day 2: whole wheat toast for breakfast, rice with beef and kefir for lunch, salad with fish for dinner

day 3: whole wheat toast for breakfast, salad, 2 eggs and beef/tofu for lunch, pasta with zucchini for dinner

day 4: no breakfast, 3 boiled carrots, rice, egg and cheese for lunch, fruits for dinner

day 5: fast

day 6: carrot with lemon juice for breakfast, rice with fish and tomato juice for lunch, fruits for dinner

day 7: no breakfast, rice with boiled chicken and salad for lunch, 2 eggs and carrot for dinner

day 8: no breakfast, rice with beef and fruits for lunch, fish for dinner

day 9: as in day 6

day 10: as in day 5

day 11: as in day 4

day 12: fast

day 13: as in day 3

day 14: as in day 2

day 15: as in day 1

day 16: no breakfast, rice with fish and salad for lunch, beef with kefir for dinner

and then i repeat until 15th of september:)

✨✨✨✨✨✨✨

workout plan:

but:

🖤 taking every saturday off

🖤 doing saturday routine on friday

🖤 adding 5 push ups and 15 seconds of plank after day: 5, 10, 15, 20

🖤 after day 20: 60 sit ups, 60 squats, 30 push ups and 1.5 minute of plank until 15th of september

✨✨✨✨✨✨✨

feel free to use my plan if you wish, just be gentle with yourself!! ily 💕

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littlebitofbluelittlebitofcoffee · 11 months

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140-141/365:

I’m so close to scream. Yesterday shift was not the worst one but trying to be awake and focused for 24h is just exhausting.

Today I baked lemon orange blueberry with crumble on top of it and it’s so fluffy and fresh and light and yeah.

#me myself and i talking #365 days of 2023

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little-enby-ghost · 2 years

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One week fasting log ≈ 22/1 - 1/5

☆ 24h - lemon water, sparkling water and loooots of tea... success, sleepy all the time, and really bored which can get dangerous, but a good start :)

☆ 48h - cucumber water, sparkling lemon water, tea, coke and VITAMINS... Still success, less tired ☆ feeling dumb tho cause my brain is super slow now haha :p

☆ 72h - cucumber water, lemon water, energy drink, vitamins... still sucsess, think I ate too many vitamins cause I feel kinda nausious but hopefully it'll wear off with sleep

☆ 96h - water, zero cal soda, 1 multivitamin... sucsess, getting used to everything and not thinking abt food as much, filling up all the empty time with fun stuff :)

☆☆ 100 - OVER HALFWAY THERE ☆☆

☆ 120 - sucsess, been over stimulated all day, so this has by far been the most exhausting day, but we're still on track

☆ 144 - I got too tired to keep writing in detail, but success and need to remember water even tho it's boring

☆ 168 - same here, so close to the end now yay

☆☆☆ 170 - OMG I DID IT! SO HAPPY! :")

Break meal - noodle soup

(Correction to previous post: The longest I'd fasted before this was 60h not 100h)

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greekcookingmadeeasy · 7 days

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Chickpeas With Swiss Chard Fricassee From Tinos Island

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Chickpeas with Swiss Chard Fricassee from Tinos Island - Revithia me Seskoula Fricassee Tinou

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check My YouTube Video: HERE

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

youtube

SERVES 🍴⃒ PREP. TIME 🕔⃒

4 persons 45 min + 1 day wait

COOK. TIME ♨ DIFFIC. LEVEL 👩‍🍳⃒

Chickpeas: 30 min.

Swiss Chard: 15 min

Fricassee: 20 min. Easy-Moderate

Fricassee is a French word used also in Greek cuisine, describing a stew of meat slices with green vegetables, served in a white lemon sauce. Traditionally, the most common Greek fricassee recipe is with lamb.

This is a fairly easy, unusual Lenten fricassee, combining chickpeas and Swiss chard. They are cooked in the stove, together with spring onions and leeks in a rich lemony sauce (instead of the usual egg-lemon sauce).

The dish comes from my paternal island of Tinos in the Cyclades complex in the Aegean Sea.

An island, very close to my heart, prepares this fantastic, healthy meal with the delicious tastes of all the fresh vegetables.

Ready to give it a try?

Suitable for vegans and fasting.

Do you just love chickpeas and are looking for other Ideas/recipes? Check them all HERE

INGREDIENTS

Ingredients to soak and boil the chickpeas:

· 300 gr. / 10.5 oz Chickpeas (dried)

· 1 lt. / 4 cups Water

· Optional: 1 tsp. Baking Soda (if needed)

Ingredients for the Fricassee:

· 500 gr. / 1 lb 2 oz fresh Swiss Chard

· 200 gr. / 7 oz Leek, finely chopped

· 2 Spring Onions, in thin rounds

· 3/4 tbsp. ground Cumin

· 60 ml / 4 tbsp. Olive Oil

· 35-40 ml / 2-3 tbsp. fresh Lemon Juice

· Ground Salt and Pepper

METHOD:

A. Soak the chickpeas one day before cooking: 1. Place chickpeas in a deep bowl. Fill it up with plenty of water. This whole process will help dried chickpeas rehydrate, soften, swell and cook quicker. 2. If you are not sure how old your chickpeas are, you should better add 1 tsp. baking soda in the water and mix it in with a spoon. 3. Cover the bowl with plastic wrap and reserve for a minimum of 12 h, even better for a whole day, around 24h. B. Parboil the chickpeas the next day:

4. Remove the wrap. Chickpeas should have swollen up and doubled in size.

5. Place them in a strainer, remove their water and rinse them well under running water for a couple min. While doing that, remove any detached peels.

6. Place a wide pot filled with 1 lt. water over medium heat. Add the drained chickpeas in the pot. 7. Let the chickpeas parboil for about 30' (this is an important step to soften the chickpeas and prevent bloating!). 8. With a mesh ladle, remove any foam from the surface.

9. After 30', chickpeas should be parboiled. Check them with a fork: it should go right through with a bit of effort. Turn off the heat.

10. Save aside 1 cup of the water where they boiled, to add to the sauce later. 11. Strain them once more and shed the rest of their water. Let them cool down a bit. Reserve.

C. Prepare the Swiss chard:

12. Cut the Swiss chard in half so they are not too long and place in a strainer.

13. Wash them thoroughly under cold running water to remove any soil remnants.

14. When greens are thoroughly washed, place them in a wide pot on top of low heat (without any extra water, as they will shed their own).

15. Press them to fit in the pot and place the lid on top. Greens may look too many, but they will shrink to 1/4 of their original size when boiled. 16. Gently simmer the greens for approx. 14'-15' or until their stems become soft and they wilt slightly. 17. Halfway, stir them a bit using a wooden spoon or a pierced ladle.

18. After a total of about 14'-15', check with a fork if they are done. The stems should be pierced through! 19. Remove from the heat, placing the boiled greens with their water in a deep plate. Let them cool down a bit.

D. Make the fricassee:

20. Pour 3 tbsp. Olive oil into a deep pot over high heat.

21. When oil heats up, add the spring onion rounds and chopped leak and let them sauté for 2'-3', stirring regularly.

22. Next reduce heat and add the parboiled chickpeas with their 1 cup reserved water in the pot.

23. Stir to mix them with the greens and sprinkle the ground cumin on top.

24. TIP: DO NOT add the lemon juice during baking-it will harden the chickpeas!!

25. Place the lid on top of the pot and simmer the dish for 15'.

26. After 15', add the boiled greens with their water and stir to mix them in. Boil them together for 5'.

27. Just before turning off the heat, season with ground salt and pepper, to taste. Drizzle the lemon juice on top.

28. Shake pot by its handles and lastly add 1 tbsp. olive oil on top. Turn off the heat.

29. Leave the pot aside with the lid on to cool down a bit and the sauce to set and thicken.

E. Serving suggestion:

Serve the Chickpea Fricassee while still hot.

Serve it with a lemon wedge for those who would like it a bit more sour and plenty of Lagana bread (with tahini) to sop up the wonderful sauce.

Yummy! The chickpeas melt in your mouth together with the spring onions and Swiss chard!

Enjoy!!

F. Storage info:

Leftovers could be stored in an airtight container in the fridge for 1 week.

G. Greece Tourist info:

The cultivation of chickpeas has been known from ancient times in the areas around the Mediterranean where chickpeas had been grown since 3000 to 4000 years BC. The first written reference for the chickpea is found in Homer's Iliad, at 1,000 to 800 BC. Theophrastos reports that chickpea has a deep root system while Dioscorides classifies it as a healthy food.

On the map of lentils on a world scale, chickpeas occupy the third place after beans and peas. In Greece, the Prefectures that chickpeas are mainly cultivated are Larissa, Fthiotida, Grevena and Kozani.

With excerpts from paragogi.net

Check my YouTube Video: HERE

Ρεβίθια με Σέσκουλα Φρικασέ Τήνου

BY: Greek Cooking Made Easy

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒ ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

4 45 min + 1 μέρα αναμονή

ΜΑΓΕΙΡΕΜΑ ♨ ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Ρεβίθια: 30 min.

Σέσκουλα: 15 min

Φρικασέ: 20 min. Εύκολο-Μέτριο

Το Φρικασέ είναι γαλλική λέξη που χρησιμοποιείται και στην Ελληνική κουζίνα, περιγράφοντας ένα φαγητό κατσαρόλας από φέτες κρέας με φρέσκα χόρτα, σερβιρισμένο με λευκή σάλτσα λεμονιού. Παραδοσιακά, η πιο διαδεδομένη Ελληνική συνταγή για φρικασέ είναι με αρνί.

Αυτή η συνταγή είναι για ένα αρκετά εύκολο, ασυνήθιστο, νηστίσιμο φρικασέ, που συνδυάζει ρεβίθια με σέσκουλα. Μαγειρεύονται μαζί στη κατσαρόλα, με φρέσκα κρεμμυδάκια και πράσο σε μια πλούσια λεμονάτη σάλτσα (αντί για τη συνηθισμένη σάλτσα αυγολέμονο).

Το πιάτο προέρχεται από το πατρικό μου νησί της Τήνου στις Κυκλάδες.

Ένα νησί, πολύ κοντά στην καρδιά μου, ετοιμάζει αυτό το φανταστικό, υγιεινό γεύμα με τις πεντανόστιμες γεύσεις όλων των φρέσκων λαχανικών.

Είστε έτοιμοι να το δοκιμάσετε;

Κατάλληλο για βίγκαν και νηστεία.

Αγαπάτε τα Ρεβίθια και ψάχνετε και για άλλες Ιδέες/Συνταγές μου? Δείτε τις όλες ΕΔΩ

ΥΛΙΚΑ

Υλικά για το μούλιασμα και βράσιμο των ρεβιθιών:

• 300 γρ. / 10,5 oz Ρεβίθια (ξερά)

• 1 lt. / 4 φλιτζάνια Νερό

• Προαιρετικά: 1 κ.γ. Μαγειρική σόδα (αν χρειάζεται)

Υλικά για το φρικασέ:

• 500 γρ. / 1 lb 2 oz φρέσκα Σέσκουλα

• 200 γρ. / 7 oz Πράσο, ψιλοκομμένο

• 2 φρέσκα Κρεμμυδάκια, σε λεπτές ροδέλες

• 3/4 κ.σ. Κύμινο σκόνη

• 60 ml / 4 κ.σ. Ελαιόλαδο

• 35-40 ml / 2-3 κ.σ. φρέσκος χυμός Λεμονιού

• Φρεσκοαλεσμένο αλάτι και πιπέρι

ΜΕΘΟΔΟΣ:

Α. Μουλιάστε τα ρεβίθια μια μέρα πριν τα μαγειρέψετε:

1. Τοποθετήστε τα ρεβίθια σε ένα βαθύ μπολ. Γεμίστε το με άφθονο νερό. Όλη αυτή η διαδικασία θα βοηθήσει τα ξερά ρεβίθια να ενυδατωθούν, να μαλακώσουν, να φουσκώσουν και να μαγειρευτούν πιο γρήγορα.

2. Αν δεν είστε σίγουροι πόσο παλιά είναι τα ρεβίθια σας, καλύτερα να προσθέσετε 1 κ.γ. μαγειρική σόδα στο νερό και να την ανακατέψετε με ένα κουτάλι.

3. Καλύψτε το μπολ με πλαστική μεμβράνη και κρατήστε το για τουλάχιστον 12 ώρες, ακόμα καλύτερα για μια ολόκληρη μέρα, περίπου 24 ώρες.

Β. Την επόμενη μέρα μισοβράστε τα ρεβίθια:

4. Αφαιρέστε τη μεμβράνη. Τα ρεβίθια πρέπει να έχουν φουσκώσει και να έχουν διπλασιαστεί σε μέγεθος.

5. Βάλτε τα σε ένα σουρωτήρι, αφαιρέστε το νερό τους και ξεπλύνετε τα πολύ καλά κάτω από τρεχούμενο νερό για μερικά λεπτά. Ενώ το κάνετε αυτό, αφαιρέστε τυχόν αποκολλημένες φλούδες.

6. Βάλτε μια φαρδιά κατσαρόλα γεμάτη με 1 λτ. νερό πάνω από μέτρια φωτιά. Προσθέστε στην κατσαρόλα τα στραγγισμένα ρεβίθια.

7. Αφήστε τα ρεβίθια να μισοβράσουν για περίπου 30' (αυτό είναι ένα σημαντικό βήμα για να μαλακώσουν τα ρεβίθια και να μην σας φέρνουν φούσκωμα και αέρια!).

8. Με μια τρυπητή κουτάλα αφαιρέστε τυχόν αφρό από την επιφάνεια.

9. Μετά τα 30' τα ρεβίθια πρέπει να έχουν μισοβράσει. Ελέγξτε τα με ένα πιρούνι: πρέπει να τα τρυπάει με λίγη προσπάθεια. Σβήστε τη φωτιά.

10. Κρατήστε στην άκρη 1 φλιτζάνι από το νερό όπου έβρασαν, για να το προσθέσετε στη σάλτσα αργότερα.

11. Σουρώστε τα ρεβίθια άλλη μια φορά και χύστε το υπόλοιπο νερό τους. Αφήστε να κρυώσουν λίγο. Βάλτε τα στην άκρη.

Γ. Ετοιμάστε τα Σέσκουλα:

12. Κόψτε τα σέσκουλα στη μέση για να μην είναι πολύ μακριά και βάλτε τα σε σουρωτήρι.

13. Πλύντε τα καλά κάτω από κρύο τρεχούμενο νερό για να αφαιρέσετε τυχόν υπολείμματα χώματος.

14. Μόλις τα χόρτα πλυθούν καλά, τοποθετήστε τα σε μια φαρδιά κατσαρόλα πάνω σε χαμηλή φωτιά (χωρίς επιπλέον νερό, καθώς θα αποβάλλουν το δικό τους).

15. Πιέστε τα να χωρέσουν στην κατσαρόλα και τοποθετήστε από πάνω το καπάκι. Τα χόρτα μπορεί να φαίνονται πάρα πολλά, αλλά θα μαζέψουν στο 1/4 του αρχικού τους μεγέθους μόλις βράσουν.

16. Σιγοβράστε απαλά τα χόρτα για περ. 14'-15' ή μέχρι να μαλακώσουν τα κοτσάνια τους και να μαραθούν.

17. Στα μισά, ανακατέψτε τα λίγο χρησιμοποιώντας μια ξύλινη ή τρυπητή κουτάλα.

18. Μετά από συνολικά 14'-15' περίπου, τσεκάρετε με ένα πιρούνι αν έχουν βράσει. Τα κοτσάνια τους πρέπει να τρυπιούνται εύκολα!

19. Αποσύρετε από τη φωτιά, βάζοντας τα βρασμένα χόρτα με το νερό τους σε ένα βαθύ πιάτο. Αφήστε να κρυώσουν λίγο.

Δ. Φτιάξτε το Φρικασέ:

20. Ρίξτε 3 κ.σ. Ελαιόλαδο σε μια βαθιά κατσαρόλα πάνω από δυνατή φωτιά.

21. Μόλις ζεσταθεί το λάδι, προσθέστε τα φρέσκα κρεμμυδάκια και τα ψιλοκομμένα πράσα και αφήστε να σοταριστούν για 2'-3', ανακατεύοντας τακτικά.

22. Στη συνέχεια χαμηλώστε τη φωτιά και προσθέστε μέσα στην κατσαρόλα τα ρεβίθια με το 1 φλιτζάνι κρατημένο νερό τους.

23. Ανακατέψτε να αναμιχθούν με τα σοταρισμένα χόρτα και πασπαλίστε από πάνω το κύμινο.

24. ΣΥΜΒΟΥΛΗ: ΜΗΝ βάλετε το χυμό λεμονιού κατά τη διάρκεια του βρασίματος-θα σκληρύνει τα ρεβίθια!!

25. Βάλτε το καπάκι πάνω από την κατσαρόλα και σιγοβράστε το φαγητό για 15'.

26. Μετά από 15' προσθέστε τα βρασμένα σέσκουλα με το νερό τους και ανακατέψτε να αναμιχθούν. Βράστε τα μαζί για 5'.

27. Λίγο πριν σβήσετε τη φωτιά, αλατοπιπερώστε κατά βούληση. Περιχύστε από πάνω και το χυμό λεμονιού.

28. Ανακινήστε την κατσαρόλα από τα χερούλια της και προσθέστε στο τέλος 1 κ.σ. ελαιόλαδο από πάνω. Σβήστε τη φωτιά.

29. Αφήστε την κατσαρόλα στην άκρη με το καπάκι να κρυώσει λίγο και η σάλτσα να δέσει και να πήξει.

Ε. Πρόταση σερβιρίσματος:

Σερβίρετε το φρικασέ με ρεβίθια όσο είναι ακόμα ζεστό.

Σερβίρετε με μισό λεμόνι στο πλάι για όσους το θέλουν λίγο πιο ξινό και μπόλικη λαγάνα (με ταχίνι) για να βουτήξετε στην υπέροχη σάλτσα.

Πεντανόστιμο! Τα ρεβίθια λιώνουν στο στόμα μαζί με τα φρέσκα κρεμμυδάκια και το σέσκουλο!

Απολαύστε το!!

Ζ. Πληροφορίες φύλαξης:

Τα υπολείμματα μπορούν να φυλαχθούν σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα.

Η. Τουριστικός Οδηγός Ελλάδας:

Η καλλιέργεια των ρεβιθιών ήταν γνωστή από αρχαιοτάτων χρόνων στις περιοχές γύρω από τη Μεσόγειο όπου είχε αρχίσει να καλλιεργείται 3.000 - 4.000 χρόνια π.Χ.

Η πρώτη γραπτή αναφορά για το ρεβίθι απαντάται στην Ιλιάδα του Ομήρου, στο 1.000 έως 800 π.Χ.

Στο χάρτη των οσπρίων σε παγκόσμια κλίμακα, τα ρεβίθια καταλαμβάνουν την τρίτη θέση μετά τα φασόλια και τα μπιζέλια.

Στην Ελλάδα σε επίπεδο Νομών οι μεγαλύτερες εκτάσεις καλλιεργούνται κυρίως στους Νομούς Λάρισας, Φθιώτιδας, Γρεβενών και Κοζάνης

Αποσπάσματα από το paragogi.net

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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monroehaahr38 · 1 month

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Feng Shui Made Easy - Prosperity, The Power Corner Of Your Bagua

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les-degustations-ugo · 2 months

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🇫🇷❓❓❓Hello les amoureux du tire-bouchon. Et vous, Connaissez-vous ce Domaine ❓❓

🍇🍷IGP Pays d'oc cuvée Cantalauze blanc 2022, du Domaine de Cantalauze @vigneron_d_occitanie 🍇🍷:

🍇 :

Carignan blanc 50%

Macabeu 50%

🏺:

Les deux cépages sont vendangés à la main en même temps tôt le matin afin de préserver le fruit.

Puis les caissettes sont versées dans le pressoir sans égrappage préalable. Le jus est débourbé à froid pendant 24h avant le début de la fermentation puis en fin de fermentation un court élevage sur lies permet d'amener la rondeur qui fait de ce vin une perle rare.

🌿:

HVE

👁️ :

Une robe de couleur or clair

👃 :

Un nez sur des notes d'agrumes

💋 :

En bouche, on a un vin fruité avec un beau mélange de rondeur et en même temps de peps vraiment très sympa. Sur des arômes de fruits exotiques (ananas, mangues) zeste de citron. Une bonne longueur en bouche avec une finale fraîche très salivante.

📜En résumé📜 :

Encore une belle dinguerie de ce domaine. Un mélange de dingue entre le fruité et la tension qui est vraiment superbement réalisée. Je peux que vous encourager à déguster et découvrir les vins de ce vigneron talentueux.

🧆Dégusté sur des Boudin blanc aux cèpes 🧆.

🍷Quelques accords mets et vin possible avec cette cuvée🍷 :Burrata, Calamars à la provençale, Chèvre sec, Crumble salé de légumes,....

📌N'oubliez pas, boire un canon c'est sauver un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des

vins ont été dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🇫🇷🗣️Description du Domaine 🇫🇷🗣️

Les Pyrénées au sud, la Montagne Noire au nord, voilà l'emplacement privilégié du Domaine de Cantalauze. Idéalement situé dans ce couloir où les excès du climat méditerranéen sont tempérés par la douceur océanique nous bénéficions de journée chaudes et ensoleillées, d'un vent quasi continu et de nuits fraîches et tout cela contribue au caractère de nos vins!

Côtelettes c’est une rencontre. Une rencontre avec Jules de la Simone, artiste peintre Carcassonnais. De cette rencontre naîtra un tableau, puis un vin. Ce vin c’est l’expression même du partage et de l’amitié, de la joie de vivre à la Française.

_______________________________________

⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

🇬🇧❓❓❓Hello corkscrew lovers. And you, do you know this Domain ❓❓🇬🇧

🍇🍷IGP Pays d'oc cuvée Cantalauze white 2022, from Domaine de Cantalauze @vigneron_d_occitanie 🍇🍷:

🍇:

White Carignan 50%

Macabeu 50%

🏺:

The two grape varieties are harvested by hand at the same time early in the morning to preserve the fruit.

Then the boxes are poured into the press without prior destemming. The juice is cold settled for 24 hours before the start of fermentation then at the end of fermentation a short aging on the lees brings the roundness which makes this wine a rare pearl.

🌿:

HVE

👁️:

A light gold colored dress

👃:

A nose with citrus notes

💋:

On the palate, we have a fruity wine with a nice mix of roundness and at the same time really very nice pep. With aromas of exotic fruits (pineapple, mangoes) lemon zest. Good length in the mouth with a fresh, very salivating finish.

📜In summary📜:

Another beautiful crazy thing from this area. A crazy mix of fruitiness and tension that is really superbly done. I can only encourage you to taste and discover the wines of this talented winemaker.

🧆Tasted with white pudding with porcini mushrooms🧆.

🍷Some food and wine pairings possible with this cuvée🍷: Burrata, Provençal-style squid, Dry goat cheese, Salted vegetable crumble,....

📌Don't forget, drinking a barrel is saving a winegrower. Go to the estate's website to see all the vintages and promotions of the moment📌.

🔞“Alcohol abuse is dangerous for your health, consume in moderation”🔞Most

wines were tasted and spat out. Unpaid tasting.

_____________________________________

🇬🇧🗣️Domain Description 🇬🇧🗣️

The Pyrenees to the south, the Montagne Noire to the north, this is the privileged location of Domaine de Cantalauze. Ideally located in this corridor where the excesses of the Mediterranean climate are tempered by the oceanic mildness, we benefit from warm and sunny days, almost continuous wind and cool nights and all this contributes to the character of our wines!

Chops are a meeting. A meeting with Jules de la Simone, painter from Carcasson. From this meeting a painting was born, then a wine. This wine is the very expression of sharing and friendship, of the French joy of living.

_______________________________________

🇮🇹❓❓❓Ciao amanti dei cavatappi. E tu, conosci questo Dominio❓❓🇮🇹

🍇🍷IGP Pays d'oc cuvée Cantalauze bianco 2022, dal Domaine de Cantalauze @vigneron_d_occitanie 🍇🍷:

🍇:

Carignano Bianco 50%

Macabeu 50%

🏺:

I due vitigni vengono raccolti a mano contemporaneamente la mattina presto per preservare il frutto.

Successivamente le cassette vengono versate nella pressa senza previa diraspatura. Il mosto viene decantato a freddo per 24 ore prima dell'inizio della fermentazione poi a fine fermentazione un breve affinamento sui lieviti apporta quella rotondità che rende questo vino una perla rara.

🌿:

HVE

👁️:

Un abito color oro chiaro

👃:

Un naso con note di agrumi

💋:

Al palato abbiamo un vino fruttato con un bel mix di rotondità e allo stesso tempo davvero molto piacevole. Con aromi di frutta esotica (ananas, mango) scorza di limone. Buona persistenza in bocca con un finale fresco e molto salivante.

📜In sintesi📜:

Un'altra bella cosa pazzesca da questa zona. Un mix pazzesco di fruttato e tensione realizzato davvero superbamente. Non posso che incoraggiarvi a degustare e scoprire i vini di questo talentuoso enologo.

🧆Gustato con budino bianco ai funghi porcini🧆.

🍷Alcuni abbinamenti enogastronomici possibili con questa cuvée🍷: Burrata, Calamari alla provenzale, Formaggio caprino secco, Crumble di verdure salate,....

📌Non dimenticare, bere una botte è salvare un viticoltore. Vai sul sito dell'azienda per vedere tutte le annate e le promozioni del momento📌.

🔞“L'abuso di alcol è pericoloso per la salute, consumalo con moderazione”🔞Most

i vini venivano degustati e sputati. Degustazione non retribuita.

_______________________________________

🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹

I Pirenei a sud, la Montagne Noire a nord, questa è la posizione privilegiata del Domaine de Cantalauze. Idealmente situati in questo corridoio dove gli eccessi del clima mediterraneo sono temperati dalla mitezza oceanica, beneficiamo di giornate calde e soleggiate, vento quasi continuo e notti fresche e tutto ciò contribuisce al carattere dei nostri vini!

Le braciole sono un incontro. Incontro con Jules de la Simone, pittore di Carcasson. Da questo incontro è nato un dipinto, poi un vino. Questo vino è l'espressione stessa della condivisione e dell'amicizia, della gioia di vivere francese.

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sapores · 1 year

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My Own Ferdinand-and-Isabella Punch Bowl

Next weekend is the Eurovision final, and we have friends coming over to watch with us. I spotted a drinking game official enough to have its own domain and twitter account (ie, not very official, but certainly interwebs savvy) - and that they recommended their rum punch.

...but I didn't much like their punch recipe.

So I looked around for alternatives, and ran into Ferdinand and Isabella's Punch. This looked a lot better to me, but still I wouldn't want to make it without a few tweaks here and there.

So I tweaked. And for some ingredients that I didn't have at home, I replaced, or I went with DIY.

I plan to go back and edit this post as I settle on some of the amounts, and possibly add more spices than currently planned to the falernum.

Velvet Falernum Batavian Falernum

Since I didn't have any falernum at home, and want to largely avoid purchasing extra booze at this point, I decided to make my own falernum.

And since many historic punches used Batavian Arrak, and while I don't have any white rum at home, I do have Arrak, I decided to build my falernum on that instead.

So, here comes the Batavian Falernum. Based largely on the DIY recipe from Serious Eats.

Ingredients:

1/3 cup raw almonds

30 cloves

2 sticks of cinnamon (added by me)

30 allspice berries (added by me)

1 inch ginger (added by me)

1 cup Batavian Arrack (changed by me)

8 limes

520 g Demerara sugar [actually used: palm sugar + white sugar] (changed by me)

130 g (~1/2 cup) water

Day 1:

Coarsely chop and toast the almonds in a dry (non-stick) pan over medium-high heat until fragrant but before they burn (approx. 5 minutes).

Place almonds, cinnamon and cloves in a tight-sealing jar, cover with arrack. Steep for 24h.

Day 2:

Add allspice berries. Steep for 24h.

Day 3:

Finely zest 8 limes, with as little pith as possible. Put limes in ziploc bag in fridge to juice them later for the syrup and even later for the punch.

Thinly slice ginger.

Add zest and ginger slices to infusion. Steep for 24h.

Day 4:

Juice 4 limes (from the fridge stash), strain into pot. I got 130 g juice from this. Add water (equal amount, so 130g) and sugar (quadruple that, so 520g, to make it 2:1 sugar to liquid by weight), and cook a 66 brix (rich) sugar syrup, until sugar is fully dissolved.

Let it cool, then strain infusion and combine infused arrak and syrup in 1:2 proportions by weight.

Shake/stir until fully combined, strain through coffee filter, and let it rest for 12h.

Ferdinand and Isabella's Batavian Punch

Ingredients

1 lemon

2/3 cups sugar

2-3 tbsp Imperial Earl Grey

1/2 bottle (375ml) Ron Zacapa 23

1/2 bottle (375ml) aged Malmsey Madeira (changed by me)

1/2 cup lemon juice (squeezed from reserved fruit)

1/2 cup lime juice (squeezed from reserved fruit)

1 tsp Angostura Bitters

1/2 cup Batavian Falernum (see above)

Extra additions chosen day of:

Not enough Madeira: swapped half for Lillet Blanc

1 tbsp rich gomme syrup

1/4 tsp 4:1 saline

1/2 tsp Fee Brothers Black Walnut Bitters

1/2 tsp Fee Brothers Molasses Bitters

1/2 tsp Angostura Orange Bitters

Day 1:

Peel or zest the lemon, avoid the pith. Combine with sugar, muddle slightly and let it rest to produce oleo saccharum. Put the zested lemon in the fridge in a plastic bag to squeeze later.

Fill baking tray or bundt pan partway with water, put in freezer to produce ice block for the punch bowl.

Day 2:

Steep 1.5 cups of boiling hot water with the tea leaves for 3 minutes. Strain and set aside to cool.

Squeeze lemon and lime from the fridge and measure out the required amounts. (if not enough, fill it up with the Meyer Lemon super juice in my fridge)

Combine rum, madeira, lemon juice, lime juice, and the oleo saccharum. Stir to combine, and then strain to remove lemon zest from the mix. Pour into punch bowl.

Add tea to punch bowl.

Add ice block to punch bowl.

Garnish with lemon and lime wheels studded with cloves.

Timing for this time around:

May 7: Day 1 of Falernum

May 8: Day 2 of Falernum

May 9: Day 3 of Falernum

May 10: Day 4 of Falernum

May 12: Day 1 of Punch.

May 13: Day of Eurovision show. Day 2 of Punch.

#cocktails #cocktail #rum #falernum #punch #ferdinand and isabella's punch #batavian arrak #madeira #lemon juice #lime juice #historic punch bowl #large batch

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