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ilaiyayaya · 2 months

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I think I can pretty definitively say that I'm finally out of the era of my life where I'm doing literally nothing and on the verge of killing myself everyday. My life definitely isn't perfect right now, obviously, but I think I've finally actually clawed my way far enough out of the pit that I'm not constantly feeling like I'm at risk of slipping into a depressive state again. I'm finally actually doing stuff again, I'm making a lot of progress toward moving out of my father's house as well as transing my gender, I'm not completely apathetic at all times and I've gained a lot of self-confidence, and most importantly to me, I've regained passion for a lot of stuff again, I've started doing 3D modelling again, and I'm learning new things again that I actually enjoy and feel the motivation to continue doing, and I'm actually enjoying a lot of the media I'm consuming! (Finally I can once again feel something when I watch horrible kuso-anime that has no appeal to anyone EXCEPT ME IT HAS APPEAL TO ME I LOVE GARBAGE I LOVE EATING GARBAGE YEAAAAA!!!)

Pretty much since, at least late 2020 but really the dominos started in 2019, I had been extremely depressed, a lot happened around that time that completely left pretty much every aspect of my life in ruin (surpringly not caused by the pandemic at all, although that definitely didn't help), I lost a lot of friends, most of the things I had been working toward in life were pretty much nullified, and a lot of mental health issues I had, and still have, started actually becoming major issues, it wasn't a very fun time. The worst of it was easily 2021, I'm not really gonna go in depth both because, I don't particularly want to remember the details of it more than necessary, and also because it would just be a paragraph of me talking about trying to kill myself constantly and the mental state that led me to do that, and that's not particularly fun or really even important to know the specifics of, but the one kinda good thing I guess about that year was that by the end it got so bad that in 2022 I just said fuck it and started doing a bunch of things that really should not have worked out as well as they did, but by 2023 I had a car and my driver's license, a job, and had regained some of my lost friends, and told the ones that I really didn't ever want to speak to again to [REDACTED]. 2023 was pretty much just a continuation of that, albeit with a lot more stability, almost the entire year was spent focusing on my job and getting as much money as possible as quickly as possible because I didn't really have much else to focus on and a majority of what I needed to move forward in life required a lot of money capitalismamiright. Now in 2024 I have a lot of money saved up, enough that realistically I could probably move out at any time, I'm finishing tying up the last few loose ends of like, basic adulting things that I should've done a long time ago, I have a decently large, stable group of friends, I've come out as trans to like, at least 90% of the people in my life that I plan to actually keep in my life a year from now, I'm still extremely emotionally unstable (I don't think that's going away like, ever tbh lol) but at least now it's in a way where I'm still actually getting stuff done consistently and not just turning into a pile of goo for 3 weeks out of each month, and I'm FINALLY FUCKING PASSIONATE ABOUT MAKING STUFF AGAIN WOOOOOOO LET'S FUCKING GOOOO TIME TO MAKE Bucket of Wet Slop grins.

I didnt even realize that I was in such a significantly better spot in life now until like, really recently, like really really recently, like as in like a couple days ago. The thing that made me really notice it was that I used to pretty much dread days I was off work like, I kinda don't particularly love my job, it kinda fucking sucks in a lot of ways, but also like, if I'm just at home all I was doing was rotting and like, looking at my phone waiting to get called into work anyways so it sucked either way. About a week ago I had 4 days off in a row and like, that never happens, like at all ever, probably the last time I had been off for more than 2 days continuously was like, literally long enough ago that I have no clue when, and before like, 4 days off would be like, bad, like 4 days of not making money *and* still being miserable, but like, those 4 days were great, I popped off I got so much shit done and I felt great while doing it it was so pog, and now like, work's kinda just like getting in my way of getting stuff done, like I actually have stuff I want to do now it's great! Like, I don't plan to quit my job (probably) or anything like that anytime soon but like, it feels weirdly good for my job to actually feel like a job that's sucking out my soul instead of it being the only thing keeping me from saying "off to hang myself, watch and le" because now I once again have the passion and motivation to do things that I actually want to do.

Moral of the story: life is good and capitalism sux :litwickthumbsup:

#ground beef heritage post #hate my job; hope my manager stubs her toe and goes “ouchies”

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st-armand · 10 months

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Author’s Notes: Ha, yall thought that the Plug!Hobie fic was gunna be posted first, gotta keep yall on your toes. I finished this first so here it is <3 Also any content by me about Hobie his age is 21-24. Im also looking for people to beta read.

CWs: Mention of piercing gone wrong, suggestive, stealing, not beta read

Random Hobie Brown Headcanons

He has/had more piercings, notably a pair of sub-clavicle piercings, a belly piercing and nipples piercings (I know other people headcanon him as having a prince albert, but god I know that shit hurts so we’ll be skipping for now). He took those out because they kept getting caught in the frayed fabrics of his clothing, and especially worse his spider suit.

His final straw was amidst fighting a foe, he sustained several injuries, but he was horrified looking at the ripped skin of his clavicle, frantically looking for the bar and the flesh still attached, he did, but it was deep in the crevices of his suit and didn’t find it until after repairing it.

That was enough to get rid of all his torso piercings.

Hobie is extremely anal retentive when it comes to the upkeep of his piercings though, every night, maybe except those he’s really incapacitated from battle. He spends so much time in the morning carefully soaking q-tips in saline to clean the puncture holes, if he can take the jewelry out to let it soak in peroxide for a few hours.

You both fight over the real estate of the sink and its mirror, until you ask (threaten) him to get you a vanity so you both can have space to get ready, he does and its gorgeous; a vintage one he found abandoned on a side street.

But this doesn’t stop him taking up vanity space.

“Feel pretty sitting here luv”

Hobie is of Jamaican heritage, I headcanon that his grandmother is his only living relative, and he dedicates so much time taking care of her in her old age, despite their arguments about Hobie being able to be free, and not held down by family. She knows she won’t have many years left, and she may want to embrace him in her love for these final years, but she also doesn’t want him to feel a great heartbreak at the loss.

That being said he visits her every few days, stopping by for some beef patties, jerk chicken, curries of all kind, taking home the bulk containers of sorrell and ginger beer, Grandma Brown doesn’t question how her lanky streetlight grandson has gotten so strong and fit over the last few years, or how he’s able to take the large crates back to his flat.

She has her suspicions and theories, but she would rather not pry if it could end in harm for the both of them.

When he’s off being spiderman, or doing shows and odd jobs, you take up the mantle, visiting Grandma Brown and aiding her around the home, Grandma Brown gets to sit back comfortably as you take over cleaning and seasoning the chicken, she trusts you to remember all the ingredients she uses to make Hobie feel like he’s still a child with how nostalgic the food makes him.

She genuinely loves having you around, but she also loves to tease her grandson, “Don’t know what you see in that boy, he should kiss the ground you walk on darling,”

And that’s not to say he doesn’t. The undercurrent of his unruffled attitude, is an adoration for you, he loves you in a way he can’t even put into words for his songs. He thanks whatever cosmic source there is for dropping you in his lap, like a starved dog given shelter, and cared for the rest of its life.

Sometimes you catch him staring at you deeply, teasing the inside of his lip piercing with his tongue causing it to wiggle around, youre locked into his penetrating gaze, you feel critically wounded by his affection, it always comes in sudden frothing sea waves, cooling your body, leaving you to yearn for the warmth of the sun that is his love.

Hobie isn’t the type of punk to wear sexually suggestive clothing, but he does use riskier photos of you or the both of you, faces obscured or cropped, and edited heavily with grain to make it look vintage, he takes them to a vendor he works with closely for band merch and has them screen print the design on shirts for the both of you, loves wearing them during concerts especially to ward off erratic fans.

You let Hobie pester you about getting a piercing, which you know you can’t handle the pain for, but you humor him.

“Luv ya need some metal on that leng face of yours” He’ll say every few weeks, despite knowing the answer, insanity is doing the same thing knowing the results won’t change, Hobie’s fine with being insane if it means maybe one day your resolve will crack and he can see you two with matching jewelry.

He often ponders about what gems and metals would look best, the color, the shape, the size, and how all these can complement that enticing face of yours.

Steals you clothes (duh not original, but considering my taste of clothes…), and I don’t mean a few pieces here and there, he actively searches for things that will compliment your wardrobe, and in the span of a few months together your closet has doubled in size.

One day you say you’re interested in latex, he’s going to barter with some craftsperson to get you a few items to experiment with, maybe a few gloves.

You say you want to be corporate goth (I don’t see people ever adding corp goth to their alternative reader fics) ? He’s nicking the most gorgeous pants and skirt suits he can find, getting accessories and sitting beside you as you customize the outfits together.

Like high fashion, Thierry Mugler or VW? He has no problems with linking up with Black Cat to get into stock warehouses and design studios to steal some, Black Cat teases him by saying ‘You owe me for this bug.’ But she gets compensation by nicking a bunch of clothes for herself.After the fact they bound off in separate directions carrying webbed satchels of merchandise.

You know he stole them, in fact youre proud he was able to do it with ease.

(He doesn’t tell you Black Cat helped him, you wrongly assume they are attracted to each other, but Black Cat is actually a lesbian, he’s seen her in costume as a spectator of a dyke march parade under the guise of ‘watching out for the community’, he doesn’t tell her he’s seen her sneaking off into a civilian woman’s apartment, he’s happy to keep the city safe enough for everyone to nurture love.)

You wear these outfits with pride, sauntering down the street as an orchestra of gawks, and stares fills the area, blown away by the complexities of the outfit, and attention to detail to every complimentary aspects of the look, the essence of slay cunt one could say.

When Hobie’s there walking alongside you, he lets a hand glide to your lower back, urging you to walk faster, whispering into your ear,

“Walk faster luv, don’t you wanna give them a show?”

And scene. Hope yall enjoyed these, I aint great at british slang so be patient and give tips!

Comments, questions, criticisms? Let me know!

Request are OPEN

#hobie brown x reader #hobie brown #hobie headcanons #across the spiderverse #atsv #atsv hobie #hobie brown x black!reader #miguel o'hara #miguel o’hara x reader

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ahmed25646 · 2 years

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Essay | The protein revolution

Each week, one of our journalists brings you a recently published essay. Posted at 4:00 p.m. Valerie Simard The Press If meat is part of our culinary heritage, its hegemony is coming to an end, believes Sylvain Charlebois. In his most recent essay, the agri-food expert draws the contours of the future of our diet, which will be rich in vegetable proteins… and perhaps even crickets! Ground beef…

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aneyeforlondon · 2 years

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June 1, 2022 - Ok I’m going to start off by saying I’m having a hard time with my post’s saving on the same day as I post them so bear with me as I am trying to catch up. Today was a fun, but frustrating and tiring day. We started our day at 6:30, got ready and went down for our first day of a full English breakfast. I was concerned that anywhere else wouldn’t measure up to the Rembrandt (where we have always stayed whilst in London), but I was not disappointed. The only thing missing off the buffet was mushrooms, but I’m not sure if that is intentional, or they are having trouble getting them. At any rate, I did not go away hungry. We came back to the room and brushed our teeth and got our backpacks and jackets and headed out to Hampstead Heath for our tour of the Highgate Cemetery. We arrived about 45 minutes early and our entrance to the West Cemetery afforded us entrance to the East as well, therefore; we walked around the East for a while, just amazed at some of these very elaborate graves. Karl Marx is buried here although we didn’t make it that far as we didn’t want to be late for our tour. Highgate is a private cemetery that was opened during the Victorian times. It did run out of money in the 1970’s and closed, but between private contributions and the English Heritage, it has opened back up. We took a guided tour of the West side, and our guide was Nicola. She walked us through some of the best parts of the cemetery, pointed out some of the famous to Britain, graves such as a horseman who under normal circumstances wouldn’t have been able to have afforded to be buried there, however; he took a £1,000 bet that he couldn’t make it from London to Brighton and back in 8 hours. This bet was the equivalent of about £50,000 today. He made it in 7:58. Also, one you might know, Alexander Litvinenko, he was a Russian spy who hated Putin and knew he had to get out of Russia, and immigrated to the UK. However; Putin wasn’t going to let him go (allegedly) and sent 2 KGB to assassinate him. He was invited to tea and was poisoned with Pulonium and died 3 weeks later. His family wanted to cremate him, but that would have released the chemical into the atmosphere, therefore; he’s buried in a lead box very deep under the ground. After the tour was over, we headed to The Flask and had a lovely lunch of Shepherds Pie with fresh peas, broad beans and broccolini. We then took the 210 bus back to Archway station and headed back to the city. We decided to stop at Victoria and scope out the Lush store and were quite surprised to see that despite the internet saying it was closed early, the Patisserie Valerie was still open. So of course we took advantage and picked up some lovely Carrot Cake, Cheesecake, Strawberry Gateaux Mille Feuille for the next couple of days (in case we can’t find one again) and I stopped in Boots to pick up a round brush because, I fried my hot brush (brand new) and my converter as well, so it’s a hair dryer and a brush for the next two weeks :(. We left the station and headed back to the hotel. Instead of taking a train back to Knightsbridge, and risking not getting in to Bunch of Grapes, we decided to just go to the pub across the street. However; once again we were met with no tables again. So we walked around until we came to a restaurant chain we had been to in the Cotswolds called ASK, and had Italian food. We were seated right away and our food was served rather quickly. I had a jumbo rigatoni with meatballs, peppers and onions in a beef ragout, it was delicious. Sherri had pancetta and fettuccini in a cream sauce. We came back to the hotel, stopped in the bar for a Gin and Tonic and brought it back up to the room. It was another late night, before I knew it, it was 11:30 and I was frustrated my post wasn’t showing up so just went to bed.

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culmaer · 3 years

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Oooooooooooooo top 5 dishes from South Africa. I’m asking for science.

are you really asking for science, or do you want me to get cancelled for having controversial food opinions ?

also, our food culture is very meat-centric. one of our public holidays, Heritage Day, is even unofficially called "Braai Day" (i.e. barbecue day) because braai is the One thing that unites this country. I however, am vegetarian...

so with that in mind :

Bobotie. make it vegetarian by replacing the ground beef with lentils. I've had meat-eating friends agree that this version is delicious. serve with peach blatjang/chutney and yellow rice with raisins (y'all can fight me. the raisins are necessary to balance the aromatic spices)

Chakalaka. a tomato-y vegetable relish. a low-effort dish for when you need something warm and nutritious, but easy. usually served with pap (porridge, basically like polenta), but also great with mashed potatoes. chakalaka can be served on boerewors rolls too, which are like hotdogs but with farm-style sausage

Pickled fish. the name is misleading, this isn't like Scandinavian pickled herring, it's actually just fish in mild curry onions. and as a vegetarian, the onion component without the fish can serve as an accompaniment to, like, fried tofu, cauliflower 'schnitzel' or even vetkoek. would actually also be good on a bao bun. traditionally eaten from Good Friday to Easter

Boeber. an aromatic, milky desert with vermicelli and sago. here in the Cape its traditionally served at boeka (iftar) on the 15th night of Ramadaan... or just on any cold winter's night. literally my favourite non-savoury dish

Melktert. a sweet milk-based tart/pie. youtube polyglot Lindie Botes posted a recipe which uses condensed milk. which I suppose is fine and a short-cut, but for the love of God please know that that is absolutely not the traditional way of making it

honourable mention : daaltjies. google them. and I feel weird for not including umngqusho (samp and beans) or waterblommetjiebredie (literally water-blossom stew, except that apparently waterblommetjies are called "Cape pond weed" in English, which sounds gross). those are two classic, traditional dishes. but I just personally don't care for them that much

#south africa #food

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squidproquoclarice · 4 years

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I'm the anon you replied to about Ch XIII - ok, now I get it and thanks for taking the time to explain. It's obvious now and I think it was always obvious to most people. I just saw what was to me inexplicably low chapter number and panicked. Sorry! Anyway if you care to elaborate on this:"Honestly, the more I look, the more flaws I see. Some very weakly written chars." I'd appreciate it. Replaying the game, I am noticing so much more than the first time.

Hi again, friend! Nah, I get how it’s confusing, and even the chapter vs Chapter may not be easily straightforward. We’re just gonna blame R* for using “Chapter” on this. ;)The thing is, when you start looking hard at any media you love, you’re going to start seeing some of the seams and thin spots. Me maybe more so than most given how long-term and extensive and canon-adjacent (if I can use that term?) a project Sunrise is--I’ve spent a year now looking pretty damn hard at the game. No matter how masterful a piece of media is, there are going to be spots that don’t hold up well under scrutiny, and a huge project like RDR2 is definitely going to be prone to that due to so incredibly many moving parts.That is to say, this is not be going “The game is shiiiiiiiiit”. I love the game, but there are flaws I see now that I didn’t before. It doesn’t take away my enjoyment, but it does make me rethink some things of how to handle writing this sequel/alternate ending thing.I just did a bit more of an Arthur’s death-based endgame critique again in one of my posts over the weekend, so I’m not going to reiterate that, but I do think it’s not a terrible ending, but it’s almost exclusively RDR1 driven, and not the ending it could have and should have been for a rather magnificent and still progressing char arc.I also critiqued what I felt was a mismatch between deeply thoughtful storytelling and forced endgame regardless of char actions, and the repeated endless murdersprees of the late chapters. For example, I’ve had to scale back death numbers some in Sunrise when I refer to those events, because hundreds of people couldn’t have been killed, and also having Arthur and Sadie deal with the incongruity of continued massacres while also trying to do some pure and selfless things. I honestly consider the Epilogue kind of a narrative hot mess after the tour de force that was Chapter 6 and feel like it plays a lot more logically if you imagine Arthur as the PC rather than John, but that’s a whole ‘nother long meta.Charwise, since you asked specifically, balancing that huge a cast means some chars get short shrift. I’ve remarked before that Molly gets nothing in-game, but in a way, that marginalization fits her tragic plot arc, and Molly still makes for a haunting figure.

My biggest beef is with chars I feel are largely stereotypes to begin, and then don’t really have any char arc besides. Swanson as the dissolute feeble clergyman is a stereotype, sure, but after Hosea dies and the flock needs a new shepherd, he steps up in a big way to become the man he wants to be.The ones that probably frustrate me most are Mary-Beth and Charles, because I feel like they deserve more. Mary-Beth wouldn’t feel out of place at all written as an ordinary farm or city girl of the era, but her pie-in-the-sky romanticism and naivete feels out of place for a young woman who was supposedly orphaned and living on the streets, forced to become a pickpocket to survive, and generally was out of options enough to fall in with the Van Der Lindes as an outcast. She just feels very sheltered, I guess, for me to buy her supposed backstory and place in this gang, and it’s like the devs decided they needed the “sunny good girl” to balance off the other women and forced that on her. Then she has no real development. She’s a dreamy, romantic writer in 1907 just like she is in 1899--the only thing that’s changed is she’s successful and published. For Charles, I’ve critiqued how bizarre his Epilogue experience is and how forced it seems (and all the things he magically heard about in detail in Canada is nothing short of remarkable). He’s a biracial man who’s oddly seen only as Native--his black heritage is totally ignored by everyone, even in the epithets he’s insulted with. He comes across as a “stoic Indian” stereotype, which is really shitty given he could have, and should have, been a fantastic char with a lot of potential for numerous directions of development in a char arc. Instead he’s more of a stereotypical plot device there to assist Arthur and then John, and that’s really, really disappointing.So yeah, stuff like that. It’s not game-ruining by any means, but it’s just bringing different eyes to the thing, and does make you think about things a bit more, that’s all. I’m sure I’ve made my own share of mistakes and pitfalls in Sunrise, so it’s hardly like I can claim any kind of high ground here. ;)

#rdr2 #arthur morgan #thank you for coming to my red talk #Anonymous

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sjrresearch · 3 years

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Three of the Oldest Hispanic-Owned Businesses in America

The Hispanic population has been an essential part of our country's story, even before its founding. Many of the first explorers to reach the United States were Spaniards, including Juan Ponce de Leon in 1521, Admiral Pedro Menendez de Aviles in 1565, and Conquistador Don Pedro de Peralta in 1609.

Though Hispanic Americans have had to overcome barriers rooted in discrimination for centuries, they remain almost 25% more likely to be entrepreneurs than the rest of the population. In honor of Hispanic Heritage Month, we are taking a look at three of the oldest Hispanic-owned organizations in American. Continue reading below to discover their stories.

Goya Foods reflects the American dream.

If your family has weekly taco nights, you have probably used some of Goya Foods' authentic packaged beans and rice varieties.

Goya Foods is one of the oldest foods companies in America. Frank Unanue, the President of Goya Foods, Florida, is a third-generation owner who is now witnessing the fourth generation join the family business.

Goya Foods’ story begins in the early 1930s, when Prudencio Unanue Ortiz, the grandfather of Frank Unanue, arrived in New York after emigrating from Spain and Puerto Rico.

Shortly after reaching the United States, Ortiz and his wife purchased the Goya brand for $1. Originally, Goya was primarily known for supplying sardines. The couple set up shop in Lower Manhattan, selling authentic Spanish foods, like olive oil, olives, and of course, sardines.

The Hispanic population continued to grow in the United States, especially after World War II when many Puerto Ricans entered New York. Goya increased their facilities to meet demand and included Caribbean goods, such as plantains, in their product line.

In 1974, Goya established its headquarters in New Jersey, where they currently remain today. Goya continues to offer popular cooking bases, packaged foods, Caribbean drinks, and award-winning olives oils that are beloved across the entire U.S. population.

El Charro claims its spot in history.

Speaking of Hispanic food products, El Charro, located in Tucson, AZ, is the oldest family-owned Mexican restaurant in the country.

El Charro was started by Monica Flin in 1922. Among other things, Monica is known for inventing the chimichanga. El Charro retells the hilarious story on their website:

“While frying her now famous El Charro ground beef tacos, she accidentally dropped a burro into the frying pan and when the oil splashed up she was about to lash out a common Spanish cuss word starting with “Ch” but because she was amongst her young nieces and nephews, changed it to “Chimichanga”, the equivalent of ‘thingamajig.’ Thankfully for all of us, Monica was a controlled and creative cuss.”

Monica immigrated from France to America in the late 1800s because her father, Jules, was commissioned to build the St. Augustine Cathedral. Jules is also responsible for constructing impressive buildings in downtown Tucson, including their family’s home, which is now where the Original Downtown El Charro Café is located.

Monica impressively wore most of the hats in her woman-owned business, acting as hostess, waitress, and chef! Monica steered her restaurant to become one of the most popular spots in the nation. Bon Appetite, Gourmet Magazine, and the New York Post are just some of the publications that have featured El Charro over the years.

The restaurant is celebrating its 99th anniversary with a special menu that includes their famous tamales, mole pipian, and sizzling rellenos.

San Antonio Hispanic Chamber of Commerce encourages others.

The last business we are focusing on empowers other Hispanic organizations to thrive. Created in 1929, the San Antonio Hispanic Chamber of Commerce was the first resource of its kind.

Don Enrique Santibanez, the Consul General of Mexico in San Antonio, organized what was originally named the Mexican Chamber. At first, the primary goal was to promote trade, policy, and culture between Mexico and America. However, it soon became evident that there was an immediate need to advocate for minority-owned businesses.

The Mexican Chamber of Commerce worked tirelessly over the next decade to creatively assist Hispanic businesses. In 1950, the organization commissioned a bridge on the West Side of San Antonio to make the area more accessible for those shopping downtown. Its creation was an economic boost to the local economy.

In 1988, the Board of Directors of the Mexican Chamber of Commerce drafted the language for the Small Business Economics Development Advocacy Program Ordinance, which the city of San Antonio passed with a 10-1 vote.

Today, the Mexican Chamber of Commerce, which has since been renamed the San Antonio Hispanic Chamber of Commerce, encourages Hispanic small business owners to share their voices and provides resources to help them grow and succeed.

Hispanic-owned businesses have a story to share.

As is the case with any minority-owned business, Hispanic companies have a powerful history. Their stories are full of overcoming societal barriers and blazing trails for the next generation.

The experts at SJR Research help business owners engage with their customers by advertising their journeys. Learn more about our corporate history services and how you can partner with us for your next milestone on our website.

#corporate history

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travelonlinetipsofficial · 3 years

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Late Night: Restaurants in Hong Kong

New Post has been published on https://www.travelonlinetips.com/late-night-restaurants-in-hong-kong/

Late Night: Restaurants in Hong Kong

Hong Kong is pretty much a 24-hour city, and it’s rare not to be able to get a bite to eat at any time of the day or night.

Pretty much whatever you feel like eating will be available somewhere in the small hours, as the city’s restaurateurs have worked out there is a substantial market for late-night bites. Pride of place goes to The Flying Pan, which is open all day (and night), every day, every day of the year. Asian eateries figure largely, with Edition, a Korean gastro pub heading the new wave. And of course there’s always some great Hong Kong home-grown establishments, such as Under Bridge Spicy Crab, which started out as a humble stall and has since grown into three pukka restaurants.

What Hong Kong could really do with is a proper food truck scheme – however a pilot scheme launched in 2017 has yet to get off the ground.

Photo courtesy of Ho Sing

It may call itself a coffee shop, and it may be called Ho Sing, but anyone who is anyone calls it Andy’s, and while they may come here for a coffee, the real draw is the fried rice, which is not only filling and flavorful but also astonishingly cheap – a mere HK$46 for a plate. Quite a few of Hong Kong’s hardened party animals keep HK$50 in their sock so they have enough money for a feed at the end of the evening. Truth to tell, Andy doesn’t open till 4am, although you might find one or two famished revelers banging on the shutters before then.

Recommended for Late Night because: Cheap eats deserve some recognition, and this is a great spot to conclude a night on the town.

Ed’s expert tip: Of course, this is very much a workaday eatery, so don’t expect anything too fancy.

Read more about Ciao Chow →

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#Destinations

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jericgutierrez · 3 years

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Tortang Giniling

Tortang Giniling Ingredients

1 tbsp of vegetable oil

1 onion, diced

3 cloves of garlic, diced

1 lb of ground beef

Salt and pepper

5 eggs, beaten

Tortang Giniling Recipe

Heat oil in a skillet over medium-high heat. Sautee the garlic and onions for about 2 minutes or until softened.

Add the ground beef to the skillet. Cook until browned (about 5-7 minutes).

Empty the contents from the skillet to a medium sized bowl. Let cool for about 15 mins.

Once cool, pour in eggs into the beef mixture and mix together.

Wipe down and oil up the skillet. This time, set heat to medium-low. Spoon about 1/4 cup of the egg mixture into the skillet and flatten out the mixture. Shape into about a 3-4 inch pancake-like circle.

Cook the omelet on its first side for about 2-3 minutes or until it has browned. Then flip and cook for another 2-3 minutes.

Set aside and repeat steps 5 & 6 until batter is gone.

Ever since I moved to Irvine in June, I have felt some distance between my Filipino heritage. What used to be around me everyday after work was suddenly gone, and in many ways, I feel that I now have to make my own traditions separate from my family. I have to cook my own meals and look for my own recipes since my parents never taught me theirs. However, I still love Filipino food, but I just didn't feel that online recipes would compare to my mom's recipes, so I steered clear of any Filipino recipes in the first few months of me living here. Tortang Giliging was the first Filipino recipe I've tried to make and overall I am happy with it. While it wasn't quite the same as back home, it's my recipe to tweak and modify to fit my traditions. I felt afraid of change. I guess my logic was if I were to make a Filipino recipe that came from somewhere other than my family, then I would sort of be cheating on my family. I soon realized that that idea was ridiculous and that even my parents' recipes were not made traditionally. They, too, have taken liberties with their recipes, and it was time for me to do the same.

I also just realized that I have an obsession with omelette like dishes considering my last post. Tortang Giniling, unlike the traditional omelette, is fritter style. In my family, we refer to this dish simply as “Torta” which in Tagalog refers to an omelette or a flat cake. “Giniling” is Tagalog for ground beef.

For those of you college students looking for easy to cook Filipino dishes, this is definitely the number one recipe I’d recommend. The most expensive part of this dish is the ground beef, and the bulk buyer I am bought about 6 pounds of ground beef at Costco for about $30. Today, about 2 weeks later, I still have about 3 or 4 pounds left as I was able to cook about 2 more meals after this one. On a price per pound level, Costco pretty much has most grocery stores beat when it comes to meat, and any leftover meat just pops into the freezer.

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primortravel · 3 years

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New Post has been published on https://primortravel.com/life-never-stops-adventure-awaits-in-croatia/

Life Never Stops. Adventure awaits in Croatia.

Life never seems to stop in Croatia and there is always an adventure awaiting you in the European gem. Bordering the Adriatic Sea, Hungary, Serbia, Slovenia, and Bosnia, the country of Croatia is at the crossroads of Southern Europe and Central Europe. Although people have been living in the area for centuries prior, it was in 1102 that the then Kingdom of Croatia established monarchical ties with Hungary and was recognized under the Kingdom of Austria-Hungary as an autonomous country. By the end of the first world war, and the end of the Hapsburg Empire, Croatia then found itself merged under the Kingdom of Yugoslavia. Croatia has since found itself in some difficult positions in the mid-20th century. After WWII it was part of Communist Yugoslavia until the 1980s when the leader of the country Josip Broz Tito died and tensions in the Balkans escalated in the 90s.

Croatia in the modern world is a popular tourist destination with any problems it might have had 30 years ago, virtually non-existent. While Croatian is the most commonly spoken language here with English, German, and Italian spoken near most of the coastal cities and tourist destinations. Despite not being the largest country in Europe it is incredibly diverse with snowy mountains in the north, plains and fields on the Hungarian border, and Mediterranean sun along the coast. Croatia is a beautiful place with tons to discover so head out there and check out some of the best things to do in Croatia.

Dubrovnik

Explore Old Dubrovnik: Sitting on the Adriatic Coast the city of Dubrovnik is sometimes referred to as the “pearl of the Adriatic”. The city is simply stunningly beautiful with the old town being the center of life right on the water. The whole area is a UNESCO World Heritage Site and during the middle ages, it was the only city-state in the area that rival nearby Venice. The best way to get to know the area is simply to ditch the map, don’t check your smartphone, and wander around. The space is small and might feel a little claustrophobic with winding streets, alleyways, and corridors but many signs and shops will advertise whatever it is they sell (food, cafes, general stores, etc). The city walls that once protected it are now some of the best spots to get a panoramic view of the city or the water and the famous Pile Gate, built in 1537 still offers some incredible sights as it is one of the city’s most iconic structures.

Spend a day at the Beach: If you’re visiting during the summer months, Croatia can get pretty hot. While you certainly won’t be the only one with the idea to spend a hot summer’s day at the beach, the beaches around Dubrovnik are pretty lively, fun, and safe. Lapad beach is easily one of the more popular beaches in town that’s well-taken care of, is completely pedestrianized, and has plenty of bars and cafes nearby if you’re looking for a snack or a drink.

Banje Beach is another popular place that’s near the old town though it is less sandy and more pebbly. There is a small entrance fee though this usually means the space is taken care of and is more relaxed and low-key than free public beaches. Enjoy a drink while you lay on a sun lounger and take in the views of the old town and the Adriatic.

Visit the haunted Island of Daksa: There is a large boating culture in Dubrovnik with people from all over sailing their boats and yachts to the marina for a day or a couple of nights. But just off the coast of the city is the little idyllic Daksa Island that is said to be haunted. The island has a centuries-old Franciscan monastery, lighthouse, and plenty of green forest space. So why is this beautiful little island haunted? In the aftermath of WWII, many countries in Europe took it upon themselves to root out any remaining Nazis and Nazi sympathizers in an act of national pride. When the victorious Yugoslav partisans entered the city looking for Nazis they rounded up anywhere between 50 and 100 people including the mayor and priest, brought them to Daksa Island, and shot them. The bodies were simply left to rot when they landed without any real guilt or innocence determined for any of them. In 2010 whatever remains were found were buried properly and since, the island has been up for sale, with a surprisingly cheap price of only 2 million Euros. Though, it is perhaps unsurprising why nobody wants it.

Marvel at some Art in a Historic building: Visiting Dubrovnik and saying that you’re going somewhere that is “historic” might be kind of a silly thing to say considering the whole place is full of historic buildings but the Sebastian Art Gallery is a small and unimposing place that is filled with priceless art. In the heart of the old city is the Saint Sebastian Church built in 1469 by Dominican monks. The monastery has since become an art gallery showcasing priceless works of art from Croatian artists and designers. Check out the paintings, glassworks, sculptures, and other treasures right in the heart of the old city.

Zagreb has a more medieval city look with gothic architecture and cobblestone streets that resemble Prague, Vienna, and other central European cities.

Zagreb

Explore The Upper and Lower City: While Dubrovnik offers coastal views and seaside charm, Zagreb is the more urban city in Croatia. The city is the capital of the country and is home to over 1 million people. Zagreb has a more medieval city look with gothic architecture and cobblestone streets that resemble Prague, Vienna, and other central European cities. The biggest tourist spots in the city are in the Gornji Grad (Upper Town) and Dornji Grad (Lower Town). It’s where you’ll find most restaurants, shops, cafes, and bars and is historically, the medieval core of Zagreb.

Visit the City’s Eccentric Museums: Like many major European cities, the cultural heart of the town will usually have museums devoted to modern art, local history, or showcases dedicated to local artists. While Zagreb does have these things, why not look at some of the more weird and eccentric museums the city has to offer.

One such museum is the Museum of Broken Relationships. Started by two artists who couldn’t part with their belongings of lost love, they opened the museum so that the items could remain together. While simple in theory, the idea took off and the museum’s exhibits traveled around Europe and North American gaining popularity and more and more donations. A permanent museum opened here in Zagreb and while some of the items are mundane like teddy bears and love letters, a collection of oddities also is on display such as a taser, a vial of tears, and a prosthetic leg.

While the Museum of Broken Relationships is a little odd, for something a little more mundane (though still unique) check out the Croatian Museum of Naïve Art. While many museums feature fine art the Croatian Museum of Naïve Art is the sort of the opposite of that. Many great artists have formal training, they trained under other great artists or went to a school to learn the finer points of art but everything on display here is more down to earth. The artists featured here are regular working-class and middle-class people. They’re self-taught, didn’t go to art school, and have no formal training, yet the pieces are all striking examples of their everyday normality.

Hike to the Fortress of Medvedgrad: The imposing mountain that overlooks the city is Medvednica and it is also home to the fortress of Medvedgrad. The mountain is over 1000 meters high and as such, it is a bit of an imposing trek but if you’re looking to hike and get into nature and out of the city, this is the place to do it. Walking and biking paths are well laid out so even the inexperienced hikers won’t have too much trouble. At the top when you reach Medvedgrad, the fortress offers the best views of Zagreb and there are cafes, rest stops, and restaurants there. Guests should be aware however that Medvedgrad is the site of the “Altar of the Homeland” memorial dedicated to Croatian soldiers so do be respectful of the space.

Split

Spend a day at Diocletian’s Palace: Split is the biggest city after Zagreb and it is a sort of middle ground between the old historic Dubrovnik and the more urban Zagreb. That being said, Split is still full of interesting places to see such as the Palace of Diocletian. Overlooking the Adriatic Sea, the palace ground was built in 305 AD for Diocletian after his retirement. Diocletian spent 4 years living here until his suicide in 311 AD. Looking at the palace, the building resembles more of a fort than a palace with high walls, gates, and a bell tower. In the modern era, the area is used for concerts, tours, entertainment, and is a UNESCO World Heritage Site.

Spend a day or two In Hvar: The island of Hvar is located a short ferry ride away from Split and is one of the most fashionable places in the country to visit. The city is relatively small but the pedestrian-only walkways, rolling green hills, and lavender fields make a trip here absolutely worth it. Hvar is along the Adriatic coast and has both Italian and Croatian influence dating back to when it was ruled by the Venetians. Because of that, expect ornate Italian architecture in the town’s square and 16th-century church, as well as some of the best seafood you can find in the country.

Eat: Of course no matter where you go, you’ll have to eat but there’s a reason why the “Mediterranean diet” is revered as one of the healthiest. The food in Split is among some of the best around and some of the freshest. Markets are abundant and some local specialties include Soparnik, a crepe-style flat dough filled with swiss chard, onions, and baked in a fireplace before it’s topped with olive oil and garlic. Dalmatian-style gnocchi can be found in many restaurants, and Ćevapčići is pork, beef, or lamb that’s minced, rolled, and then grilled and served with onions and Ajvar. With Italy just across the Adriatic, there is also no shortage of delicious pasta, risottos, and other Italian-influenced dishes.

Party at Carpe Diem Europe is home to some amazing clubs and Carpe Diem is Split’s hottest spot. Located off an island off the island of Hvar, Carpe Diem is where you can dance the night away on a private island with big energy and even bigger DJs. Performers and artists are usually internationally renowned and on tour. Boats leave from the docks at Split to Hvar, then from there to the island.

Our Final Word

From the old cobblestone streets of Dubrovnik to the medieval capital of Zagreb, Croatia is full of amazing things to experience. The views of the Adriatic and the amazing fresh food are not to be missed while the architecture of the city’s make everywhere you look feel like you’re in some kind of fairytale. Hike the mountains or lounge on the beach, or do both! Croatia is there for any kind of traveler.

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jatarrikahsettle · 3 years

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A Taste of Italy

Moving onto our next dish, we will travel 2,500 miles north into Europe and explore Italy’s rich food culture. Everyone knows Italy prides itself on its abundance of pasta’s. Its diversity and commitment to pasta has allowed this Italian tradition to spread into other nations all over the world. One of these popular dishes we see reflected into our American culture as a new normal is Spaghetti with meat sauce.

As most people know, Spaghetti with meat sauce is a long hair-strand like pasta that is topped with a tomato-based meat sauce filled with different flavors and often times served with ground beef or meat balls. To make it, you simply boil your pasta, ground your beef, and simmer your tomato sauce while incorporating a variety of vegetables such as garlic, mushrooms, onion, peppers, basil, tomato chunks, and others. In the collage below, you will see the ingredients I used, the tomato sauce, and the finally result mixed together topped with grated parmesan cheese and paired with garlic knots.

Pasta itself reflects the culture of Italy as a country. Pasta represents the diversity of the country with its ability to change shapes and sizes, as well as be eaten with a variety of different sauces. Pasta also reflects Italy’s strengths of having a rich heritage since majority of the pasta dishes made by Italian’s are traditions passed down from ancestors. It’s diversity and traditions allows for Italian dishes to remain culturally rooted reflecting an interdependent construal of self. You also see this interdependence reflected into the way Italians place high value into family meals. Food itself is used as a bonding agent for large Italian families to be able to come together and celebrate.

Since pasta is rooted in Italian culture but so widespread now, I decided to take my meal a step further and make a dessert rooted in Italian culture called Anisette cookies.

Anisette cookies, also called anise cookies, are traditional butter cookies. However, what makes them unique is the incorporation of the Anisette. Anisette is a wine created by distilling aniseeds and licorice. As we know, Italian’s also have a strong culture rooted in producing wine. In turn, the anise cookies reflects this same licorice taste giving it a complex flavor. To make this cookie, you combine flour, baking powder, butter, eggs, sugar, anise extract, and vanilla extract. I decided to cut amount needed for the anise extract in half and double the amount of vanilla extract since I’m not a true fan of licorice. Next, you get a dough like mixture, knead it, and place in into shapes. In Italian culture, anise cookies are often placed in “S” shapes reflecting a rope. The cookies bake for about 10 minutes and are topped with powdered sugar, frosting, sprinkles. Below you will find a collage with my ingredients, some pictures of the process, and the final result. I chose to keep it basic and place my cookies in a lowercase “U” shape.

Similar to pasta, anise cookies reflect Italian culture through it’s diversity and rootedness. Being able to incorporate popular wine into dessert signifies Italy’s diversity when it comes to food. We also must note its rootedness and value on longevity. Research notes that the tradition of using Anise seeds to flavor desserts dates back to the time of the ancient Romans. It was said that the Romans would serve large cakes flavored with Anise at the end of their dinners in order to better their digestion following large meals. Anise also serves as an immune builder and stomach aid. Incorporating anise into a dessert reflects Italy’s value of longevity of life. Italian’s could have easily left the butter cookie a simple butter cookie, however, including anisette wine reflects its traditions and values. With it's strong licorice flavor, anisette cookies are often served as Christmas gatherings in Italian households.

Here is a picture of my mom enjoying the spaghetti I made. I have also included a youtube video on how to make anise cookies. Enjoy :)

Sources

https://florafoods.com/food-plays-big-part-everyday-italian-lifestyle/

https://wishesndishes.com/italian-anisette-cookies/

https://www.biscuitpeople.com/magazine/post/Anisette-Cookies-The-Taste-of-Italian-Anise

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foodloosein · 4 years

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There are certain things which stay etched in your memory long after you have eaten it. The first time I ever ate Sannas were in the now defunct Kokum restaurant in Anna Nagar East , Chennai. I was piqued by these fluffy white things which looked like idlis & tasted like Appams. They were so delicious with Goan style Vindaloo. That is what we tried to recreate today for our late brunch with a difference. Sannas are usually made with rice, coconut & palm toddy . In Saraswat homes, urad dal may also be added , giving it a more idli like flavor profile. Here we have steamed our kallappam batter( Appam fermented with toddy) with some extra sugar . So this is pretty much a vattayappam meets sanna sort of a thing. To pair with Sannas , I have made a Kerala style Beef Vindaloo. The Portuguese traders brought Carne de vinha d'alhos to India which was essentially meat in garlic & wine. So the Portuguese bastions in India gave their own twist. One of the early ones was Kochi, so this vindaloo is a typical dish of the folks there with Anglo Indian & Portuguese heritage . What makes it distinctive is the use of vinegar, ground mustard & moringa bark. This is something I discovered by chance when I posted my take on Bridget White Kumar 's pepper chicken on instagram. Simi told me about this particular marinade which goes into her friends mum's recipe . That is when I discovered even moringa bark works as a meat tenderiser. This along with a paste made from a bunch of other spices like red chillies, ginger , garlic, pepper, cardamom, clove, cinnamon ,salt ,f enugreek, beef & chopped shallots is left to marinate overnight. Today morning I sauteed some chopped onion, green chillies & curry leaves in extra virgin coconut oil. Added the marinated meat ,seared it for a few min, added 3 tsp of sugar. Pressure cooked it for 7 whistles till the meat was tender . The final product should be mildly spicy, sour & sweet almost picklish in flavor because of the use of vinegar & ground mustard. No wonder this is locally referred to as Vinagiri erachi or Vinegar meat. Goes quite well with the fluffy Sannas. Wednesday Win :) #foodloose #vindaloo #sanna #wednesday #vindalho #vypeen https://www.instagram.com/p/B_Re18Al6fr/?igshid=1x0yyrnh6i9ak

#foodloose #vindaloo #sanna #wednesday #vindalho #vypeen

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the-coconut-asado · 4 years

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Goodbye Veganuary, Hello Prague

Veganuary came and went and I can’t say I mourned its passing. And for those trying to make Febru-dairy a Thing, leave it out and stop crying over spilt milk.

For someone who auto-smells barbecue whenever a cow walks past and has to start the day with two eggs, I do actually love eating plant-based dishes provided they taste delicious. And since watching Game Changers on Netflix, Adam and I have been trying to eat less meat and dairy during the week so we can improve our fitness. I’m not so fussed about the phallus-lengthening properties of celeriac, but each to their own. If you are bewildered by this reference, just watch the programme.

But I must admit, a surfeit of vegetables and a scarcity of sunlight in January did make me think alot about my trip to Prague last summer, with its abundance of sunshine and array of macho meat dishes. I went with my daughter Lara and best friend Sue, bucking the trend of the wave of stag weekends that spill over into the city when Amsterdam fills up. That said, we saw but a handful of stag-celebrants on segways sporting a mix of bravado and embarrassment, and that was about it.

First thing to say about this extraordinarily pretty city - and this may be a nod to its Men Behaving Badly heritage - is that it ain’t PC. A Picture-Post ‘buxom wench’, embonpoint spilling out of her dirndl top, cheers to you from a poster with two flagons in each fist as you walk through the arrivals lounge; two hours later and the first bar we went into was adorned with discarded bras, mounted on the wall in a possible imagined tribute to Carry on Camping.

More agreeably, the next thing to note is that everything in Prague comes ‘with a twist’. You may be happily surprised by the tourist-to-cocktail-bar ratio in the city. You will be even more happily surprised by the quality of cocktails on offer, just don’t expect business as usual. My Negroni came with a ‘twist’ of passion fruit at Bon Vivants, a cosy little bar with an attentive waiter who made you realise where Borat got the inspiration for his accent; the Winter is Coming cocktail in the legendary Hemingway Bar came in a flagon straight off the Games of Thrones ‘set’.

Perhaps the biggest twist of all is that Prague boasts a vineyard in the middle of the city. St Wenceslas Vineyard (Svatováclavská vinice) sits at the foot of Prague Castle, with its restaurant perched on a hillside at a slightly challenging gradient, a vine arboretum sheltering us from the scorching early September sun.

Wines - delicious. Service - offhand verging on the affronted. But as Flambeed Chorizo was featured on the menu, we took the dodgy service in our stride. Properly torched and served with french fries (of course) it was a meaty treat, and went well with the Estate’s highly alcoholic white varietal.

Lara had managed to seek out some intriguing things for us to do and places for us to eat. Pork Knee featured on the menu at Mlejnice, a classy little bistro on the verge of town - succulent as only a fall-of-the-bone, slow cooked cut can be. And if you craved something sweet, a tiny courtyard tucked off the main tourist trail to St Vitus’ Cathedral offered herbal teas and a toothsome slab of carrot cake, meltingly moist and jam-packed with nuts, raisins and spices in a ‘don’t even mention a light sponge’ kind of a way.

Did I say that the biggest twist of the trip was the St Wenceslas Vineyard? Well, I lied. Lara’s top find was, wait for it…. the Beer Spa. Literally a day spa where you sit in a barrel of beer while swigging pilsner straight from the tap, to the strains of a Czech cover of “Better Love Next Time Baby.” Take a look at their website and you are whip-lashed back into a 1970’s soft porn flick, the men all droopy moustaches and bright grins, the women looking like they are having the most fun you can have in a bath of Budvar while waiting for the ‘plumber’.

Here’s how it works: you book a room for two, three or four for an hour. You sit, alone or in pairs, in a barrel filled with warm beer and beer minerals. Two beer taps are only an arm’s reach away, together with two chilled pint glasses. And there you sit for 30 minutes, drinking and giggling. When the timer goes off (classy touch), you disembark, wrap yourself in a towel and recline on a bed of straw for another 30 mins (you’re barking with laughter by now), before dressing and departing. You’ve no reason to feel shamefaced, but somehow you do, and your punishment is that Dr Hook earworm for the rest of the evening. But the beer was damn good and our mood was upbeat.

We stepped out into an early evening bathed in sunlight and, with skin pleasantly smoothed by all those minerals, we headed for a kerb-side Italian restaurant in one of the achingly lovely cobble-stoned squares that make up the Old Town. This Italian trattoria specialised in gluten-free everything, and their bread basket could almost persuade me to leave gluten alone for the rest of my days. Or at least until I next walk past the sourdough counter at Ole and Steen.

If meat and cocktails with a cakey pudding (or puddingly cake) are your thing, then try out my alternative Sex-in-the-city menu. An otherwise Hungarian Beef Gulyas with a now-legendary Prague twist: parsley dumplings and a helping of flavour-bomb smoked paprika ; mop up the juices with a spicy if gluten-full Turmeric and Shallot Soda Bread. Then let that all settle before you cut yourself a slice of a homage to the carrot cake - this time with Butternut Squash and Ginger.

And flame yourself a chorizo while you’re at it.

Beef Gulyas and Dumplings

This is the perfect Saturday night, curl-up- in-front-of-a-good-movie dinner. It cooks in a couple of hours, tastes even better the next day and freezes superbly. Serves 4-6

Ingredients

1 kilo stewing beef, cubed

2 tbsp. Plain flour

2 tbsp. Olive oil

2 tbsp. butter

2 red onions, sliced

2 garlic cloves, chopped finely

1 tbsp. Sweet paprika dn 1 tbsp. Smoked paprika

Handful of fresh lemon thyme leaves, stripped from their stalks

2 tbsp. Tomato paste

½ litre red wine or beer

½ litre beef stock

1 tsp caraway seeds

Kosher salt and freshly ground black pepper.

For the dumplings:

15g plain flour

1 tsp. Baking powder

30g salted butter

75 ml milk

Generous handful of flat-leafed parsley, roughly chopped

Kosher salt and freshly ground black pepper.

How to make:

Toss the beef cubes in a bowl with the flour and season generously.

Heat the butter and oil in a large casserole, and when hot, shake the flour off the beef and add the cubes in small batches to the pot, turning them and letting them brown before removing transferring the meat to another bowl before adding the next batch.

When all the meat is browned. Add the onion and garlic to the casserole dish and saute for about 5 minutes, until softened and starting to brown. Add both paprikas, caraway seeds and lemon thyme, then stir before returning the beef to the pan and giving another stir.

Add the wine or beer, the stock and the tomato paste, bring to the boil then reduce the heat to low. Season again then cover and simmer for 11/2 - 2 hours, or until the beef is tender. At this stage you can cool and leave the gulyas overnight, allowing the flavours to steep, or press on with the dumplings.

If you are going to eat this as soon as it is cooked, then start making the dumplings 10 or 15 minutes before the end of your cooking time.

Sift the flour and salt into a bowl and make a well in the centre. Melt the butter in a pan over a low heat, then add it into the well of flour, along with the milk and the chopped parsley. Stir everything together until a dough forms, then divide the dough into 7 or 8 portions and roll each portion into a ball.

Remove the lid from the gulyas, pop the dumplings on top of the beef in a single layer, then cover and simmer for 15 minutes, until the dumplings are cooked through - wobbly yet firm.

Serve with some buttered, braised savoy cabbage and mop up the juices with a slab of Turmeric and shallot Soda Bread (see below)

Turmeric and Shallot Soda Bread

This loaf, based on a recipe by Sarah Cook, looks like a large yellow rock and tastes of crackling fires (almost like the one burning in our Beer Spa cabin). It has a fair bit of turmeric and that’s a good thing. Serves 6-8.

Ingredients:

225g plain flour

225g wholemeal flour

2 tsp. Coriander seeds

2 tsp. Ground turmeric

1 tsp. Bicarbonate of soda

1 tsp kosher salt

25g butter, diced and chilled

75g Jumbo oats

2 shallots, peeled and finely chopped

375ml kefir or buttermilk

How to Make:

Heat the oven to 200C fan or 180C/ Gas 6.

Toast the coriander seeds in a small pan for a couple of minutes until they start to smell aromatic, then crush in a pestle and mortar. Leave to one side.

Mix together all the dry ingredients except the jumbo oats, then rub in the butter until you have a crumbly texture. Add the oats, chopped shallots and coriander seeds.

Pour over the kefir or buttermilk, then cut into the dry mixture with a metal spoon until just mixed, then get your hands in and knead gently until you have a relatively smooth dough (it will be a bit gnarly, but that’s the nature of soda bread).

Form into a ball and pop onto a baking sheet. Cut a wide cross quite deep into the loaf - almost all the way down. This will allow the loaf to fan out into the classic sourdough shape as it cooks.

Pop into the oven and cook for 30-35 minutes, or until the base of the load sounds hollow when tapped. Cool and serve with your Gulyas and lashings of butter.

Butternut Squash and Ginger Bundt Cake

I slavishly subscribe to all known foodie magazines and am forever ripping pages of inspiration out of them. This recipe is based on one from Waitrose Magazine. I tried it out once and couldn’t believe the texture and depth of flavour. It’s now a household regular and to my mind, much more moreish than it’s carrot cousin. 8-10 slices.

Ingredients

200g unsalted butter, softened to room temperature

225g plain flour

300g butternut squash, peeled and diced

2 tsp fresh ginger, grated

50g golden syrup

1 tsp. bicarbonate of soda

11/2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. Ground ginger

½ tsp. Kosher salt

50g ground almonds

250g dark brown muscovado sugar

2 large eggs, beaten

150ml buttermilk

For the icing:

150g icing sugar

25 ml buttermilk

A generous squeeze lemon juice

Pieces of chopped, crystallized ginger

How to make:

Heat the oven to 170C/ Gas 3, and grease and flour a large bundt tin.

Steam the squash, or boil, for around 15-20 minutes, then mash with the grated fresh ginger and golden syrup.

Sift the flour, bicarbonate of soda, baking powder, spices and salt into a large bowl, then add the ground almonds and mix. In a separate bowl beat the butter and sugar for a few minutes until pale and fluffy.

Add half the beaten egg, mix again, then add the second half of the egg and beat again. Fold in the flour and almond mixture, the mashed squash mixture and the buttermilk until you have a smooth-ish batter.

Pour the batter into the bundt tin, level out and then pop into the oven for 40-45 minutes.

Remove from the oven and allow to cool for 15-20 minutes in the tin, then turn out onto a cooling rack and leave until cool.

To make the icing, whisk the icing sugar, buttermilk and lemon juice (adding more lemon juice as necessary) until smooth. Pour over the cooled cake, and keep scooping up the pools of icing to re - drizzle over the top. Decorate with chopped crystallized ginger.

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