#roasted eggplant was such a good discovery

[cordilleraintern]

コーヒー豆の選別作業

大変遅くなりましたが先日ついていかせていただいた、ナギリアンという場所でのコーヒー豆の選別作業（sorting）。

コーヒーの知識ほぼ0のまま来てしまったので、ローストする前のコーヒーってこれ！？これがコーヒーの皮がついてる状態！？と驚きの連続でした。

ご存知の方もいるかも知れませんが…

コーヒーのチェリー（木になっている状態）からコーヒー豆になるには、いろんな製法があるのです。

今回の豆は、ウォッシュド製法と呼ばれるもので、

①コーヒーのチェリーから豆を取り出す、（depalping）

②乾燥させる（drying）2,3週間

③コーヒーの豆の周りについたパーチメント（皮）を取り除く（deheling）

④コーヒー豆の選定をする（sorting）

ここまでで、ようやく生豆（greenbeans）の完成です。

今回は③④の作業、という感じですね。

ジプニーに、皮がついたままのコーヒー豆をたくさん載せて、標高1400？1500？ｍのバギオから、標高600ｍほどのナギリアントへ運びます。

バギオは（おそらく熱帯の中で急に現れる標高1500ｍの山の上なので）雲が湧きやすく、太陽が燦々と照ることはあまりない場所です。そのため、湿度が低くなりにくく、湿りが大敵のコーヒー豆を乾燥した状態で保つためにナギリアンまで運んだのです。

ナギリアントでデヘル、選別の作業をするのは、ナギリアンの方々。

ナスやtigergrassというこちらで伝統的な箒をつくる材料になる植物を育てている農家さんです。仕事がないということで協会が仲介となり今回の仕事をお願いすることになったそう。

それがなんと今回ナギリアンの人たちに取って初めてのsortingだったそうで…

こちらがその様子

先にこの機械でパーチメントを取り除きます。

次に手作業で選別を行います。潰れてしまっているもの、虫に食われているもの、色が悪いものはすべて取り除きます。

こうなったのは乾燥段階でうまく行っていなかったからなので、このまま取り除かないと酸っぱくなってしまったり、味が落ちてしまうのです。

この日の選別は全体量から考えても全然進んでいません…‥

あとは、ナギリアンの人々が行います。

しかし、ナギリアンの人たちはまだ慣れていないのもあって選別に時間がかかり、もっと報酬がほしいといった声もあるようです。

ですが、別の地域でもこの仕事をしている人がいて、フェアにするためにナギリアンの人だけ報酬を上げることはできない、仕事を早くできるようになれば一日あたりの報酬も上がるから、とCGNスタッフのマイラは言っていました。

難しいところがたくさんありそうです。

It late, But I will write about sorting in Nagiliant.　There were some discovery about the process to become coffee beans for example "Is it a beans before roast?!" "Is it a parchment!?"　because I came here without any coffee knowledges.

Some one know about that....

There are some process to become the green beans.

It was "washed"type.

①Remove palpe around the beans（Depalpe）

②Drying

③Remove the parchment around the greenbeans(Dehel)

④Remove the bad beans(like black one ,clacked one...)(Sorting)

Today is ③、④

We put on the beans with parchment on Jeeoney.And take it to Nagilliant from Baguio.

Because it deifficlt to keep drying in Baguio clouded eather（In Baguio, It's usually cloudy because it's on the mountain ）

Nagilliant people usualy growing eggplant and tigergrass(It used for broom)

It was the first time of sorting for them.

We removed the parchment by this machine and sorted by their hands.

If we don't remove the bad beans, they lose their flavor.

People don't used to the sorting,it took longtime.So they seemed to want to be more payment. But in the other place, the other one sorting same reward.(They can sort fast ) Mhayra said,"It's not good to be unfair "

There are many difficulty in the prodect　I thought.

Thank you for reading my record.

Akari

[fattributes]

Easy Baba Ganoush

#food #recipe #appetizer #baba ganoush #eggplant #lemon #tahini #sesame seed #sumac #paprika #pita #vegetarian #vegan #gluten free #dip #baking #lebanese #baba ganoush is everything to me #roasted eggplant was such a good discovery

[coronashmorona]

COVID-19 Isolation:

Day 0

For a day & a half, my husband (hereinafter “Hubs”) & I pondered (read: lowkey argued about) the boundaries & limitations we should be imposing on our selves & our kids given the increased prevalence of coronavirus in our area. Was avoiding everyone all weekend really necessary? Can we eat takeout food? Should our kids go to school on Monday? What about after-school activities? What about the fantasy baseball draft we were supposed to host next weekend? Or the slew of small children’s birthday parties scheduled for the coming weeks?

Hubs was already planning on working from home, which he does often the last few years after his firm moved to a “hoteling” style office. My work is very flexible part-time & gets done whenever I can fit it in around everyone else’s schedules, i.e. can also take place from home if needed. 

Then, today, we got word that all local schools will be closed for 2 weeks. So at least that’s settled. 

Now, we’re confronting the challenge of how to go about our daily lives under these strange new circumstances. Namely:

The need for some kind of scheduled routine. We have a first-grader & a preschooler. They are absolutely wonderful, but go entirely bonkers if we’re home without any structure. They’re also in completely different places as far as personality, temperament, & educational needs. 

First-grader (hereinafter “6yo”) is kind of a high-strung, type-A, preintellectual. She needs a full briefing about what’s happening every hour of every day. If plans change, she has a million questions about what the alteration entails. (If she’s conscious, she has a million questions, period.) She enjoys so many great activities - artistic pursuits, imaginative play, dancing, & really anything else that involves running around like a banshee - but constantly asks for TV time and/or a snack anyway. Historically, it’s been nearly impossible to set her up with an activity & walk away for more than 10 minutes; she’s just the sort of kid who needs/expects an adult caregiver to provide companionship, guidance, & answers at all times. I’m hoping that having an agenda mapped out for each day will remind her of school & she’ll be more amenable to doing things independently for a relatively short, set amount of time. I can also meet her halfway & do my work at the dining room table while she embarks on a quiet activity. Finally, it sounds like the school district is hatching a contingency plan for remote student learning, complete with daily homework posted online, which is comforting to say the least. 

Preschooler (”4yo”) is a rambunctious ball of energy, but tends to be pretty easygoing overall. If left to his own devices, he’ll wander over to his trains or his blocks or even a book & play on his own. The problem, of course, is that when left to his own devices for too long, he’s probably up to no good. His favorite pastime of late has been playing in Hubs’s office, using some old printers & other computer accessories to “build Robot Marty” (a.k.a. the robot that roams the aisles at Stop & Shop). This activity will be mostly off-limits while Hubs works from home - a deprivation that I’m sure will be ill-received & spawn all sorts of disruptive discovery missions, i.e. let’s see what happens when we stick the end of Mama’s headphones into the electrical outlet. Oyyy. My hope is that if I break out some toys he hasn’t used in a while, & a few shiny new (read: held in abeyance since his birthday) ones, he’ll amuse him accordingly while 6yo & I do our thing. 

Getting fed. I am really, really nervous about consuming commercially prepared food right now. The chances of contracting COVID-19 from it are small, but it doesn’t seem worth the risk. As it is, I’m a bit of a DIY food purist, frequently eschewing restaurant food for my own creations. I have a whole separate blog detailing my experiences with Whole30, in which I take my appreciation for clean-eating to the max in order to improve my health. Tl;dr I cook a lot of fresh veggies & lean meats & try to minimize the amount of processed foods in my diet. Doing this is hard enough under ~ordinary stressful circumstances, let alone a global pandemic. I’ve already slid into some unhealthy reflexive stress-eating that needs to be curtailed ASAP. 

The biggest point with this, I feel, is establishing a meal+snack schedule. Else, the kids will constantly be asking for things to eat, interrupting any hope of sticking to a playtime/learning/physical activity schedule. On certain days spent mostly at home, I feel like all I do is stand in the kitchen cutting fruit, & we will not survive the next few weeks if that’s how it’s gonna be. Granted, this is sometimes exacerbated by my own penchant to use a free minute here or there to chop & roast some Brussels sprouts or eggplant. But there has to be a point at which “oh look, Mom’s in the kitchen” doesn’t automatically translate to “let’s give her something else to do”.

A possible strategy to alleviate this involves cutting a bunch of fruit in advance, portioning it out, & storing it on a fridge shelf the kids can reach, so they can get it themselves. I don’t want to deprive them of food; we just feel that they shouldn’t be eating a constant stream of processed garbage. This is a particular risk for 6yo, who has the metabolism & appetite of a hummingbird & openly fixates on the constant quest for treats.

Dealing with life’s other extenuating circumstances. As others with young children can likely attest, our life is constantly in several different states of flux, limbo, and/or disarray. Some other things we’ve been dealing with lately and/or will be dealing with shortly:

Hubs’s dad is having a hip replacement tomorrow. Several people tried to talk him out of it, but he’s been having terrible sciatic pain for a long time & as long as the surgeon/hospital will have him he feels he needs to go ahead with it. Who will take care of him afterward, & whether/when we can visit, remain uncertain. LATE-BREAKING UPDATE: surgery cancelled. A relief insofar as one variable eliminated.

Last week I definitely herniated/tore something in my abdominal area while pulling the kids in a wagon, & need to see a doctor for that. I’m not thrilled with the idea of being in a highly-trafficked public place, but I also don’t want to put off getting myself looked at & aggravate the injury in the meantime. As it is, I’m trying not to lift heavy things (e.g., our 4-year-old) or spend too much time on my feet, but that in itself is a struggle. Right now my appointment is scheduled for a time at which Hubs has a very important (virtual) work meeting, so I need to reschedule it and/or find someone else who can watch the kids. I’m praying for the former outcome because it begs the question “Who should we be letting in the house?!”

We’re in the early stages of renovating our kitchen. This means that we’ve met with a few designers/contractors about possible layouts & options, inching towards finalizing a plan & selecting one of them to carry it out. It sounds like Hubs wants to move ahead with this process as before, but suffice to say my mental bandwidth is now sufficiently occupied with other shit. 

I’m always in the middle of 187 different things, & it feels like they’re all now on hold: purging the house of outgrown clothes & toys, organizing the basement, learning German, catching up on continuing legal education credits,

Processing the fear + existential woe. None of us have ever lived through anything like this. It is fucked up. I try to take comfort in the fact that the isolation protocols are empowering: by staying away from others who might be carrying the disease, we’re taking control of an uncertain situation. 

But there’s still so. much. uncertainty. Right now, the kids are scheduled to go back to school March 30th. Then their spring break will start on April 8th, to coincide with the start of Passover (as well as Holy Week & Easter). Last year, we hosted a seder for 18 people. Can we do that this time? I have tickets to one concert (locally) in late April, & to another (abroad) in early June - will either one actually be happening?!

These are, decidedly, #firstworldproblems. But I think I join the rest of humanity in being utterly pissed off & daunted by the whole ordeal. Until another few weeks pass, all we can do is wait. And wash our hands a lot. 🧼 💦 🙏🏼

#covid19 #coronavirus #social distancing #self isolation #parenting #kids

[arcticdementor]

The Christian Century is a magazine for the senescent liberal Protestant Mainline. When I heard earlier this month that it had published an article exposing the presence of white supremacists at farmer’s markets [UPDATE: Sorry, I forgot to post the link to the piece.— RD], I laughed it off as another example of the dingbat left policing the boundaries. It should not surprise anyone that unsavory people enjoy a delicious tomato as well as the next person. If a Communist or a neo-Nazi enjoys locally grown fruits and vegetables, I can congratulate him on his good taste in food while rejecting his politics. This is called being a grown-up. When this controversy arose in 2019 in Bloomington, Indiana, the adult mayor of that city resisted calls by progressives to kick allegedly white supremacist farmers out of the farmer’s market, saying that as long as the accused vendors were following the law, he was not going to play the role of thought police.

It turns out, though, that the article’s author, a vigilant progressive named Rebecca Bratten Weiss, identifies poor old Self as a gateway drug to the Ku Klux Kale:

…

“Polite Christian ethno-nationalism”? Golly. I wonder how the neurotic Bratten Weiss figures that. Then again, there doesn’t have to be logic for these people to make a vicious accusation like that. If they feel it — and they are always sniffing out wrongthinkers — it must be true. Do I even need to point out here that she clearly hasn’t read The Benedict Option?

Judging by her self-description on her website, Bratten Weiss has a rich inner life:

She has spoken at various academic and cultural events on topics ranging from Nietzsche’s aesthetics and Bronte’s feminism, to ecology in literature and vulgarity in religion.

Rebecca recently completed work on The Dirt, an eco-feminist novel exploring the impact of the fracking industry on a dysfunctional Ohio family.

She is also in the process of revising The Peacemakers, a speculative literary sci-fi in which women in a near-future matriarchy control men via advanced AI technology.

She is a member of the George Sandinistas, and one of the founders of the Muse Writers Collective.

…

I had never heard of this unhappy woman until a friend sent me her Christian Century essay last night. Apparently she is a Catholic who has a Patheos blog in which she writes things like this:

How surprising to learn that she used to be an adjunct teacher of English at Franciscan University of Steubenville. And she is some kind of ecumenist, as we learn from this 2019 essay. Excerpts:

Driving home with a load of hay, listening to Johnny Cash, wondering what I could burn as a sacrifice to Hecate, I start thinking that probably not many women on this road, driving truckloads of hay, and listening to Cash, are also contemplating witchcraft. Does this make me necessarily more interesting? Or is it automatically less interesting, because “being interesting” is a motive force for me? Not the only motive force, but maybe it taints everything it touches, so there’s a certain embarrassingly meta quality about all my love, or curiosity, or revenge.

Meta or not, the desire to burn something as a sacrificial offering is real. Thinking about burning is real. I have a truck full of a combustible material, and my truck is driven by combustion. I’m rumbling along on the cusp of a flame.

Bless her heart, I do not doubt it! More:

The internal combustion engine is insufficient for the goddess, however, and I have no intention of burning the hay. The questions about burnt offerings become pragmatic. Like, where to do it? If I start a fire in the back yard the kids will all come gathering around, asking if they can roast marshmallows. But I can’t just go wandering off into the neighbor’s field and start burning things (or can I?).

Then there’s the question of what to burn. Something I value, or something I hate? Which would Hecate prefer?

If I get the answers wrong, who knows, some solid citizen might call and have them send the firetrucks after me, and then it’s pretty awkward if I’d opted to burn, say, the testicles of some Nazi dudes who just happened to be scampering across my backyard at the right time. When I just happened to have my scythe handy. Oops. Now I have this whole conflagration of testicles to explain.

Even if it’s what Hecate wants, the fact is, when you’re castrating Nazis and burning their balls as an offering to ancient Greek goddesses, people tend not to be very understanding. They’re all “oh, the incivility!” Or “this is why Trump keeps winning.”

Now I’m worried that I went too far there, talking about castrating Nazis. Now I’m worried that I’m not interesting or edgy, but instead the kind of person from whom you instinctively back away.

…

Anyway, as is often the case with censorious progressives, the witchy Bratten Weiss misses the irony of her condemning right-wing farmer’s market types for their exclusivity, in an essay in which she appears to claim that farmer’s markets should be zealously defended as a safe space for progressives and fellow travelers. Down with fascist eggplant! In fact, she hates localism itself, if localists are anything other than progressives:

…

Uh oh! People like Bratten Weiss ruin everything. When I wrote Crunchy Cons back in the mid-2000s, I was delighted to draw attention to people like the fundamentalist Christian family in north Texas who raised meat organically because they believed that was the best way to honor God’s Creation. There’s a quote in the book from the patriarch who says how surprised he was to discover that he had more in common with some hippie organic growers than he did with fellow Christian Republicans who lived a more conventional suburban life. Funny, but these folks weren’t threatened by the progressives who shared their love of organic, small-scale agriculture, and neither were the progressive small farmers threatened by them. They found common ground, and even solidarity. I guess Bratten Weiss, who is two tics away from a gran mal seizure, would want to cut the balls off the fundamentalist family’s sons and sacrifice them to a pagan goddess or something.

Bratten Weiss may be a Catholic, but she is definitely a Puritan. I was recently talking with a wealthy conservative white Catholic friend from the South who was explaining to me his discovery of the value of localism. He and his wife bought some land in the historically black part of their town, and are using it to help their black neighbors build community. They let black folks and others use the land for a farmer’s market, and for meetings between black community leaders and the local police, to build closer relationships (he showed me a photo on his smartphone of a recent gathering). He told me that even as relations between the black community and police in other parts of the country have grown worse, they have strengthened in his town, because it turns out that a lot of black people there don’t hate the police; they just want better policing. He talked about a woman black pastor in his town who makes this work of community-building possible. And he talked about long-term plans to restore what was once a thriving commercial sector of black-owned businesses.

My friend said that he has grown disillusioned with national politics, and now focuses on building up localism. This guy is very conservative. I’m guessing that his black woman pastor friend is … not. But they work together because they both want to make the town they share into a better place for them all to live. If Bratten Weiss showed up in their town, she would no doubt do her best to drive these two apart to purify the movement. People like that — and we have them on the Right too — are so exhausting. They are the kind of people from whom you instinctively back away. Unfortunately, they hold a lot of cultural and institutional power right now in America. Which is a big reason that we are in such a mess.

#rod dreher #the american conservative #farmer's markets #bratten weiss

[jeninthegarden]

Seed List 2021

I want them NOW.

The seed catalogues, the “garden porn”, has begun to arrive.  I always have to complete my review of the prior year before I can begin to think about what I want to plant this year.  I get interested in different cultivars from season to season; I swear off some, fixate on others, swear off some and then buy lots of seeds anyway because they are inexpensive or just include really pretty pictures, discover some new hybrids that I just have to try, succeed gloriously and re-order the same.   But first, there is the momentous decision of whether to order seeds or just order the plants, or hedge my bets and order both, or risk it and order neither in hopes of picking it up locally.   And then there are the plants other than vegetables.  Since I am now a member of the pollinator pathway and a 3rd year bee-keeper, there are native, blooming plants to be considered, and some non-native, invasive plants that have to be dug out and replaced with something.  I also have an orchard, and although I’m full up on fruit trees and berries, there is a lot of space in the fenced, groundhog-proofed orchard that needs companion planting or temporary cultivation.  We completed our great hugel – more space for planting native species and anything the deer don’t eat (asparagus, artichokes..).  And the lavender patch is thriving, not just with lavender but wildflowers, some of which are perennial and need to be relocated.  Now we are contemplating not one, but two rain gardens, one in the front yard and one in the back yard.

The following seed list is comprised of just the edibles I am ordering. For full disclosure, I’ve added the list of seeds I still have in inventory from the past few years. Not all of those seeds will be viable but I’m going to be germinating them because I have extra space.  The perennials, herbs, flowers, shrubs, trees, natives, exotics, hardscaping, bee-keeping and chicken-keeping are all detailed in my garden review.  Not here.  

Beans were a bust, so my fixation has not been fixed! And, as usual when I am thwarted by the elements, I double-down.   I’m totally over the squash and gourd bonanza, except that I saved seeds from all the squash I successfully grew, so now I am stuck with the dilemma of either giving the seeds away or planting them. I’m disappointed in the potato crop but the Japanese Yams were soooo delicious I’m going to try those again, and a couple other varieties that are just click-bait.  Super aggravated that none of the brassica flourished – doubling down.  And tired of waiting for fruiting, so I invested in some quirky, fast-maturing varieties and paid particular attention to standard varieties advertised for abundance and temperature range tolerance.  

I was surprised and worried to note, however, that some variety of seeds have already sold out, in January!  So, I panicked and ordered somewhat hurriedly, from multiple seed companies, some staples, repeats and favorites.  And then, in a more leisurely but not more methodical fashion, ordered everything else.  

Legumes:

Peas –  The pea crop was lousy last year!  And I used all my saved seeds trying for a fall crop, that failed. So, back to the drawing board.  Going by the descriptions, I ordered “Easy Peasy” from Burpee (11 peas per pod/2 pods per node -200 seeds) and “Maestro” (9 peas per pod, multiple pickings – 150 seeds).  I think I’ve ordered both of these in the past and was satisfied.  I also ordered “Alaska Early” (Extra early, 6 peas per pod, multiple pickings – 300 seeds) from Terratorial Seeds and “Knight Pea” (Extra early, 10 peas per pod – 150 seeds) from Pinetree.

Snap Peas: For my first ever attempt at sugar snap peas (no shelling required – but not as thin as snow peas), I ordered “Sugar Magnolia” snap peas from Pinetree Seeds, which have violet pods, and “Sugar Lace II”, the semi-leafless and prolific snap pea.  

Runner beans: Last year I ordered Territorial Seeds “Scarlet Emperor” with red blossoms, and Pinetree Seeds “Painted Lady” with red and white blossoms, “Sunset” with pale pink blossoms. And Park Seeds “Stardust”, with white blossoms. I have some of each left in inventory, so this year I am ordering “Black Coat” an ancient heirloom from Pinetree which is a red-blossomed, black bean.  

Bush beans: Park Seeds “Velour” which is a proven winner, in sold out already.  A compact, bush-habit plant, very heavy-bearing bright purple, stringless pods over a long season. I ordered it this time from Territorial Seed “Velour”.

Pole beans-I  want to try the Territoral Seeds “Rattlesnake” beans again since the groundhog and the drought got all the ones I planted last year. Pinetree Seeds “Winged Bean” yielded just two pods so I saved the seeds to try again, but also ordered a fresh pack. I still have a lot of “Violetto” purple pole beans left.  They do well climbing cornstalks or sunflowers.

Noodle beans – Never even made it into the ground, so I still have Pinetree Seeds “Red Noodle” and “Mosaic” left over. However, at this point germination is not going to be great.

Soybeans-  They are already sold out of Park Seeds “Midori Giant”. So I have ordered their organic “Chiba Green Organic” instead.

Fava beans- Pinetree Seeds “Varoma” was hearty and tasted superb.  I made the happy discovery that the stems and blossoms taste as good as the beans.  So this is absolutely a spring and fall crop I need to plant a lot more of. I doubled my order.  I may also order the bulk, cover crop variety to sew in the fall.

 Fruits:

Corn – The “Kandy Korn” from Burpee was delicious, or so say the squirrels!  It was a perfect appetizer to all the squash they demolished in the fall.  This year I need to regroup on corn.  I’m not going to have the space for it for much longer, so seems a shame to give up. I ordered “Blue Jade” a dwarf heirloom sweet corn from Hudson Valley Seeds, to plant in planters on the patio.  And I ordered “Dakota Black” popcorn from Territorial Seed to use for the 3 Sisters planting in the orchard.  I have grown Dakota Black previously.  

Cucumber- Cucumbers didn’t get enough heat last summer.  So this time I went with a quick growing slicer variety from Totally Tomatoes called “Green Light”. And a prolific pickling variety “Pick-a-bushel” from Burpee.  I have some “Bushy” and “Pickle Bush” (both bush, pickle cucumbers) left, as well as “Marketer” and “Market-More” thin skinned, slicing varieties left over.  But I was not impressed with any of these varieties.  And then there is “Barese” (from Totally Tomatoes): an “Italian heirloom novelty” that can be eaten young as a traditional cucumber, or allowed to mature into a melon..?

Eggplant – I did so well in the orchard I decided to go with Park Seeds “Black Beauty” large standard, and “Mixed Fingerling” purple, white and green (again).  Dan has really perfected his eggplant caponata recipe, and we grill eggplant and stir-fry it, or roast it for babaganoush often enough that we will eat all I can grow. I also have “Hari” (long green of India, but the seeds are several years old), and “Millionaire” (the classic long, purple of Japan, but also several years old) in inventory.

Gourds- I’m done with gourds.  We won’t talk about the stack of bushel, bottle, dipper, swan-neck gourds that are rotting on my front porch.  No, I said we’re not going to talk about it. The only gourd I want to try again is the Luffa gourd because I still have not grown a single luffa.

Melon- I bought Burpee “Mango Melon” seeds again, for the description of its taste alone because the seeds from last year did germinate but did not produce any fruit.  And I also bought “Jenny Lind” heirloom, green melon, and “Sakatas Sweet” a super sweet green with very thin rind, from Pinetree (which is located in Maine, so most of their seed offerings grow well in the Northeast).

Okra – like fava beans, I discovered that the entire okra plant is edible.  Leaves can be cooked like collards, and the flowers can be battered and fried like zucchini blossoms.  I saved seeds from Pinetree Seeds, giant “Cow Horn” and “Red Burgungy”.   I ordered Park Seeds “Rainbow Fiesta” ivory, green and pink okra again because it did not fruit.  The “Unicorn” which, although it is eaten like okra, is actually “devil’s claw”, a member of the sesame family and a medicinal herb, also did not germinate.  So I bought it again!  And then I saw that Territorial Seed had “Simpson”, which is more cold-hardy, and Burpee has “Baby Buda” which is a small, early maturing and cold tolerant variety of okra; so, I ordered those as well.

Pepper – I am trying an interesting experiment of over-wintering my pepper plants that did not fruit their first season.  Unfortunately, when I dug them up, I did not label them so, I don’t know if they are hot or sweet. I suspect they are mostly hot.  I ordered “Yellow Calwonder” from Totally Tomatoes, a fast growing sweet yellow bell, and “Chablis”, also a fast growing sweet bell that grows from white to orange to red, and “Sheepnose Pimento”, a sweet red cherry pepper, and “Sweet Banana” a long, sweet yellow.  Then I got distracted and ordered Pinetree “Tobasco Pepper”.  In inventory I have the following hot peppers:  Dragon Tongue; Cayenne; Paper Lantern; Habanero; Lemon drop; Chiltepin (fire flea); Portuguese hot red (Portuguese dagger); Early Jalapeno; and Pastilles Bajio.  And sweet: Big Red and Corno Di Toro.  I promise not to peruse the pepper plant sections of the rest of the incoming seed catalogues.  But a member of our local plant swap has a pepper propagating propensity, so I absolutely promise that some of the peppers I am planning to propagate will be proffered in exchange for some of the pepper plants she has propagated!  

Tomatoes – Here, COVID fatigue (boredom, tired of waiting) hit me and I started to ask myself why I have to wait until August for ripe tomatoes.  Then there was the timely arrival of the seed catalogue from Totally Tomatoes.  So I got a little off the rails and ordered “Quedlinburger Fruhe Liebe” that matures in only 40 days! I also ordered “Anna Russian” a red heirloom, “Old German” a yellow striped heirloom, “Black Krim” a purple heirloom, “Independence Day” another very early tomato.  And then the Burpee catalogue arrived…They have a 2 lb seedless paste tomato called “Super Paste” and a 3 lb beefsteak called “Steakhouse”, and the bronze colored plum tomato called “Shimmer” I grew a few years ago, and a French beefsteak called “Mama Marmalade” that I’ve been eyeing for a couple years.  So I ordered 1 plant of each, except for the Super Paste of which I ordered 30 seeds. I have a lot of seeds left in inventory: Pink Beefsteak; San Marzano; Green Zebra; Big Rainbow; Mr. Stripy; Brandywine; Giant Garden Paste; Mortgage Lifter, Black Russian, Black Seaman and Cherokee Purple.

Watermelon:  I chose “Faerie Hybrid” an early maturing (just 60 days), yellow rind with red inside.

Winter Squash and pumpkins: I’m sort of over my fixation, except that I saved a lot of seeds and am still mad about the squirrels eating all my squash and pumpkins.  So, although I am not buying any squash or pumpkin seeds, I have the following in inventory: Japanese black pumpkin; Honeyboat; Dumpling; No-ID other than “small winter”; Cheese pumpkin; Queensland Blue pumpkin; Butternut; Honeynut; Spaghetti squash; Giant pumpkin; Jester squash; Cherokee bush pumpkin.

Zucchini- Burpee fordhook heirloom is an excellent staple, but the Burpee’s Sure Thing variety really does well with less sun, and is very resistant to powdery mildew so I’m going with that one because last summer was just not hot enough for zucchini.  

Roots:

Beets: Pinetree “Beet Mix”

Carrot: Territorial Seed “Giants of Colmar”, large winter harvest carrots for stew. Park Seed’s “Rainbow Blend” purple-red-orange. Pinetree  “Culinary Blend” yellow-white-orange.

Radish:  Not interested! So, of course, I ordered some radishes that don’t look like radishes or even have the same growing season as regular radishes:  “Minowasa Summer Cross No.3 Diakon” from Territorial Seeds, which looks like a white carrot and grows in the summer.  

Potatoes:  Pinetree “Pinto Gold”, a medium sized gold potato with violet patches, and “Blackberry” small, jet black potato from Territorial Seed.

Sweet Potatoes: “Japanese Marasaki” from Territorial Seed. Purple skin with white interior that is sweet and pecan nutty, but with a firm, dry texture of a russet potato.

Turnips: “Hinona Kabu Japanese” from Pinetree, these look like pink carrots and are specifically for pickling.

No celeriac, rutabaga, parsnips, radishes, burdock, scorzonera, salsify, milk thistle….until I end up planting them anyway.  

Greens:

Arugula:  Pinetree Seeds “Astro” quick growing for clipping.

Chard: Pinetree “Peppermint Stick” Swiss chard. I don’t like red or yellow chard because chard is closely related to beets and the red/yellow coloring makes Swiss chard taste like beet greens.  I like beet greens but I also like chard that does not taste identical to beet greens.  So maybe peppermint stick will be a good, colorful choice that won’t taste too much like beets.

Claytonia: It is a succulent green that looks like a bouquet of little lily pads. Terrirotial Seeds “Miner’s Lettuce”.

Escarole: Burpee “Sugarloaf” This is a very tight-headed, upright variety that looks like a pointy cabbage.

Lettuce:  Burpee “Four Seasons Blend”, “Heatwave Blend” and “All Season Romaine Blend”.

Mache:  “Marcholong Mache” a super early corn mache from PineTree.

Nettles: “Stinging Nettle” from Hudson Valley Seed Company.

Orach: a violet red, velvet leafed spinach that grows on an 18 inch, upright stalk. Pinetree “Double Rose”.

Spinach: Park Seeds “Space”heat and mildew resistant.  “Renegade”a high yielding, weather indifferent variety is sold out! So I ordered “Imperial Star” very cold hardy.  And I’m going with “Lakeside”, a failure-proof, everything hardy, spinach from Territorial Seed.

Purslane: Pinetree “Goldberger Purslane”a larger, paler and more succulent variety, with a lovely golden bloom.

“Salad Burnett” a cucumber-tasting salad green from Pinetree

“Saltwort”, a succulent green from Pinetree

“Upland Cress” , a spicy, mountain cress from Pinetree.

Brassica:

Asian Greens: Park Seed “Li Ren Choy” pak choi;   Pinetree “Purple Pak Choi” and “Tatsoi Greens” and “Misome”; “Green coin” tatsoi and “Yum Choi Sum” Asian chard, from Territorial Seeds; “Rainbow Tatsoi” and “Komatsuna” tender green, from Hudson Valley Seed Company.

Broccoli:  Territorial Seed’s: “Aspabroc” and “Emerald Crown”, I have two rows of winter/spring broccoli mulched with straw in the garden that I am trying to overwinter.  And I have plenty of “Homegrown” broccoli mix seed in inventory.

Cabbage: Not a single cabbage succeeded last year.  So this year we start earlier and we start fresh. Territorial Seed “Kalibos” a pointy red cabbage, and “Wa Wa Tsai” an early, mini Napa cabbage, Burpee’s “Red Dragon” open leaf, red, napa cabbage.  Pinetree’s “Point One” green head super early (48 days) cabbage. I have some “Round Dutch” green cabbage left in inventory.

Cauliflower:  Park Seeds “Veronica” which is that weird, green pyramidal Romanesco – Sold Out!, so Pinetree “Romanesco”, and “Snow Crown” - 53 Days to maturity. I have some “Fioretto” open head cauliflower and “Burgundy” purple cauliflower seeds in inventory still.

Collards: I did not order any seeds, yet.  I have a row of seedlings mulched with straw that I am trying to overwinter.  I have “Champion” collard seeds leftover from several years ago.

Kale: “Portuguese Kale” from Burpee.  I have often described it as looking like giant green roses. It tastes more like cabbage than kale.  “Amara Ethiopian Kale” (looks like shiny, kohlrabi leaves, and matures in 40 days) and “Kosmic” perennial kale, from Territorial Seed.  I have 2 surviving Sea Kale (perennial) seedlings in the orchard. We’ll see if they survive the winter. And “Organic Kale Garden Blend” from Park seeds.  I also have a lot of Red Russian Kale seedlings I mulched with straw to see if they will overwinter. And I left some Portuguese Kale standing to see if it will re-sprout (if only to give me some more seed to plant in the fall).  I have lots of very old curly blue kale seeds leftover.

And, because they seem to go with the brassicas in planting rotations, the alums:

Leek: Territorial Seeds “Succession Planting” threesome of Zermatt, Tadorna and Bandit (seeds).

Onion: Burpee’s “Sweet mix” for shorter days.

Scallions: Park Seed “Warrior”.

Garlic:  I planted garlic in the fall, and it developed green shoots and roots.  I mulched it with straw and hope it will sprout in another 6-8 weeks.

#seed list garden zone 5b

[heymondoitaliano]

Witchy Woman

Epiphany - 6 January. A big deal in Italy, particularly for the kiddies. It’s actually about the Magi and their visit to the baby cheeses, remember? They brought gifts and the principal activity of the day is gift giving, although there is also the coal thing (surprised it’s never taken off in Australia?), where the less than good children get coal instead of lollies. This distribution of sweets and/or coal is undertaken by Befana, an old woman, although all the depictions you see of her have her as a witch with a broom.

So on the 6th of January, the chrissy presents are swapped and it’s very usual for folk to share a lunch or dinner with their families. It is also a public holiday and many shops and restaurants are closed or having reduced hours. So it was that we ventured out to the big café down the way, Doppiozero ‘00’ for some brekky time lovin’. The way was eerily quiet apart from the bells, which seemed to go crazy every 15 minutes or so. After an omelettey breakfast with far too much coffee and toast, we headed for the main drag where there were many more people by now. To complete a cheesy Italian street scene there was an old man playing a piano accordion, and to over-roast the cheese, a parade of Befane, including a man dressed as a woman dressed as a witch on a horse (which was actually a horse) passed by, tossing lollies to the kiddies along the way.

As the cheese melted away, we moved on to more parts unexplored and happened upon the Jewish museum, the Museo Ebraico in the Palazzo Taurino. For 5 euros each we were treated to a guided tour of the museum, which is under the site of a medieval synagogue and has fascinating displays and a series of ancient mikveh down in the depths of the building. This was museum experience 1 for the day - 2 would come later.

It was mutually decided that this was an afternoon for a kip, before heading out to dinner and a show (and a museum). We had already sussed out a dinner venue that promised to be open this evening and we heaved anchor at 6pm intent on squeezing in a nearby private museum, the Museo Faggiano.

This is an unusual museum, given that it was a private residence undergoing a renovation to become a trattoria when tragedy struck and some Messapian remnants were discovered under the floor dating back to 1st century BCE. This museum is run by the family who were trying to make a restaurant and inadvertently spent 15 years digging out Greek, Messapian, early Christian and Knights Templar archeology, under the watchful eye of a government archeologist who took all the finds for the state. One of the brothers whose life was changed by this discovery gave us the spiel and explained how much it had cost his father and that the real tragedy of the whole saga was that he was 40 and still lived with his father. After the years of digging, the hopes of a trattoria were shelved and a museum was opened on the site, and it’s fascinating. For a bunch of restaurateurs with no museum experience and a small budget, they have created an amazing thing.

Amazed, we moved on to St Irene’s church for a little gypsy jazz. Unusual in Italy, we thought, for an historical church to host a jazz gig. Befana Jazz was the event and a four piece called, the Salvatore Russo Gipsy Jazz Trio featuring Fulvio Palese, were providing the music. Two acoustic guitars, and upright bass and Salvatore on the soprano sax (Kenny G styles) performed extremely ably for about an hour and a half. The church was freezing and the pews uncomfortable, but the gig was grand. I guess there were about 75 people there.

Our dinner venue, earlier scouted, was called Povero and was close by, which was fortunate because the wind was bitterly cold. I started with a pumpkin soup with about a shitload of Gorgonzola scooped into the middle - by jingo it was good. Maria had a creme of chick pea and porcini soup and Pip, some frisellini. We all had lasagne with eggplant replacing the pasta and meatballs scattered through the dish, and I think there may have been wine and fortifying spirits - finochietello again and Liquore all’Alloro, which is basically ethyl alcohol flavoured with laurel (bay) leaves.

We didn’t feel the wind too much on the way home.

[instantdeerlover]

Where To Get The Best Picnic Food In Seattle added to Google Docs

Where To Get The Best Picnic Food In Seattle

While traveling isn’t really a thing right now, the closest way to feel like you did something cool this summer is to go somewhere in the city for a picnic. Here are the best markets, sandwich shops, and takeout situations to grab lunch or dinner while you make your roommate stake out a small plot of grass or sand far away from other humans. And if you have no plans to leave your apartment, all of these spots work equally well for a picnic in the living room. Assuming you have a comfortable carpet.

Sorry—looks like you screwed up that email address

INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app.   THE SPOTS  Little Chinook's $ $ $ $ American ,  Seafood  in  Queen Anne $$$$ 1900 W Nickerson St

Picnics scream summer. Well, so does fried seafood. For both in one sitting, Little Chinook’s is the perfect spot to grab fish and chips before hanging out at Discovery Park for a picnic. You can choose from many different varieties, from tempura-battered wild salmon to panko-crusted cod - it pairs perfectly with a bubbly fountain drink and watching people finish their trail hike while you sit and eat fries.

CLOSEST PARK: Discovery Park

 Pane Pane Sandwiches $ $ $ $ American ,  Sandwiches  in  Downtown $$$$ 304 Union St

If you’re planning a socially-distant hang with friends and you know that everyone wants a sandwich but that’s as far as you’ve gotten, Pane Pane is the only answer. This place serves a salami and pepperoni sub with pesto mayo and greens that’s just as stupendous as their teriyaki meatball bánh mì. If someone can’t find a combination of meats, cheeses, sauces, and vegetables on Pane Pane’s homemade baguettes that they like, it’s time to start questioning your friendship with this person.

CLOSEST PARK: Olympic Sculpture Park

 Deru Market $ $ $ $ American ,  Pizza ,  Sandwiches  in  Kirkland $$$$ 723 9th Ave Ste D

If you’re planning to set up a picnic on the east side of Lake Washington, you should be stopping at Deru Market beforehand. Not only does this place have delicious sandwiches on homemade focaccia bread, but it also has a case full of bulk salads with everything from beets with pistachio pesto to roasted carrots with salsa verde - not to mention great wood-fired pizzas if that’s more your speed. At the very least, just get a loaf of focaccia to go with meat and cheese and olives from the grocery store. But if you don’t get a slice of coconut or dark chocolate salted peanut butter layer cake to go, too, you’re making a huge mistake.

CLOSEST PARK: Heritage Park

 The Independent Pizzeria $ $ $ $ Pizza  in  Madison Park $$$$ 4235 E Madison St

Not a lot of Neapolitan pizza is picnic-able - we’ve ruined many a white tee to fallen globs of mozzarella slipping off floppy slices. But the pies from The Independent are the exception. Their crust is light but still holds up well to toppings like speck and runny egg yolk or clams and lemon, and you can also order things to supplement your pies, like wine, cider, and appetizers like olives or grilled bread with chevre and honey.

CLOSEST PARK: Washington Arboretum

 East Anchor Seafood $ $ $ $ American ,  Seafood  in  Madrona $$$$ 1126 34th Ave #101

At this seafood market, you can grab some ahi tuna poke bowls with sriracha aioli for a refreshing under-the-sun lunch. You could also see what’s happening in the prepared food case (usually Dungeness crab snap pea salad makes an appearance), then pick up some crackers, fruit, maybe some bell peppers, and a bottle of wine to bring with you.

CLOSEST PARK: Madrona Park

 Mammoth $ $ $ $ American ,  Sandwiches ,  Bar  in  Eastlake $$$$ 2501 Eastlake Ave E

If all of the ideal picnic foods played a celebrity basketball game together, the turkey club would be the MVP - and our favorite in town is at Mammoth. It’s full of house-smoked meat, cheddar, bacon, and a homemade dill-y ranch that’s so good you should get a couple of extras for potato chip-dipping. If turkey’s not your thing, there are a lot of great sandwich options here, from fried eggplant and goat cheese to a loaded Cubano.

CLOSEST PARK: Rogers Playfield

 DeLaurenti Food & Wine $ $ $ $ Pizza ,  Cafe/Bakery ,  Italian  in  Downtown ,  Pike Place Market $$$$ 1435 1st Ave

If you need some inspiration before choosing exactly what you want to be eating on your picnic blanket, stop inside DeLaurenti (or order same-day delivery from Monday-Friday). This Italian specialty market carries a ton of local and imported products like crackers, jams, honey, nuts, chocolate, spices, and Torres potato chips, which we’re convinced are the best on the planet. DeLaurenti carries so much wine that their online bottle list is a 27-page PDF, and they also have the best selection of charcuterie and cheese in the city. Make your own spread of these things, or just grab a truffle oil-drizzled prosciutto sandwich and a couple of Linzer tarts.

CLOSEST PARK: Olympic Sculpture Park

 Meaty Johnson’s BBQ $$$$ 1201 Pine St

You always remember your first warm-weather brisket sandwich from Meaty Johnson’s. The homemade sauce has that ideal mix of tang and spice, the meat is smoky and tender, and the bread (a soft-but-sturdy burger bun) is perfect. Add sides like mac and cheese, kimchi potato salad, and jalapeño cornbread, take it to Cal Anderson, and try to finish it before your dog can figure out where that smell is coming from.

CLOSEST PARK: Cal Anderson

 Little Lago $ $ $ $ American ,  Pizza ,  Sandwiches $$$$ 2919 Fuhrman Ave E

This little market in Portage Bay has a bunch of specialty products as well as a deli case where you can get some serious cured meats and fancy cheeses. They also serve cold sandwiches, hot sandwiches, and tasty wood-fired pizza. Grab a couple of pies (like the homemade meatball) or just load up your basket with a DIY charcuterie situation alongside some housemade lemonade.

CLOSEST PARK: Roanoke Park

 Mean Sandwich $ $ $ $ Sandwiches ,  Deli  in  Ballard $$$$ 1510 NW Leary Way

The chicken cutlet sandwich is not really a thing in this city - other than Mean Sandwich’s “Buon Appetito.”It comes on a fresh Macrina roll with provolone, buffalo mayo, pickled pepper relish, and a breaded chicken cutlet so big it juts out of the bun like an iceberg in glacial waters. It’d be perfect for a picnic even if it cools off a little bit, and so would the Italian cold cut sub or the namesake “Mean Sandwich,” with homemade corned beef, mustard, pickled cabbage, maple syrup, and lots of fresh mint.

CLOSEST PARK: Woodland Park

 Bottlehouse $ $ $ $ American ,  French ,  Wine Bar  in  Madrona $$$$ 1416 34th Ave

This fantastic wine bar in Madrona is selling a “Living Room Picnic” that includes some cheese, salami, and bread, and we won’t tell anyone if you choose to use it outside instead of on your carpet at home. That combo of staples is a great place to start, and you can add on things like olives, pickles, roasted nuts, and most importantly - bottles of wine or 32-ounce containers of frozen rose.

CLOSEST PARK: Madrona Park

 Joyce's Market And Cafe $$$$ 2717 E Union St

On the intersection of Union and MLK, there’s a little corner shop called Joyce’s that sells cheeses, meats, pestos, mustards, homemade pastries, and wine. Pick out some things to snack on, but you definitely can’t leave without Joyce’s incredible s’mores cookies. It’s a brown sugar cookie with a graham cracker baked into the bottom, and topped with shards of really good dark chocolate and an entire sticky torched marshmallow. We’d even just grab a few of these with a bottle of Champagne and call it a day.

CLOSEST PARK: Powell Barnett Park

 Michou $$$$ 1904 Pike Pl

Michou Deli is a fantastic lunch spot with an impressive display case of premade deli sandwiches waiting to be pressed on a hot grill. They also have a refrigerator case full of dishes sold by weight in little Tupperware containers, like pasta salad and roasted golden beets. Once you’ve got your panini (get anything that has roasted chicken) and some cold orecchiette with pesto, make sure you tack on a slice of banana cake or a cornflake bar.

CLOSEST PARK: Victor Steinbrueck Park

 Homer $ $ $ $ Mediterranean  in  Beacon Hill $$$$ 3013 Beacon Ave S

You might see all of these picnic spreads of baguettes and charcuterie, and wonder if that’s just as exciting as a picnic’s going to get. Homer’s here if you’d rather be swiping hummus with crusty sourdough than stacking Cabot cheddar on a Ritz cracker. They’re doing freshly-made pita, lamb ragu on tahini, and roasted chicken with fruit paste, and you can also add on things like canned vermouth spritzes, bottles of wine, and of course, soft serve cones to eat on the way to the park.

CLOSEST PARK: Jefferson Park

 Agua Verde Cafe $ $ $ $ Mexican  in  University District $$$$ 1303 NE Boat St

Cheese, crackers, a cold sandwich, and sparkling wine for a picnic? How predictable. Maybe you’d rather have fish tacos, chips dunked in guacamole, and tequila instead. In that case, get a spread from Agua Verde’s takeout window alongside a few of their canned prickly pear margaritas. Just don’t forget to add on some avocado sauce to pour on everything (except your margarita).

CLOSEST PARK: Gas Works Park

 Marination Ma Kai $ $ $ $ Mexican ,  Korean ,  Fusion  in  West Seattle $$$$ 1660 Harbor Ave SW

Salads don’t usually get a lot of picnic love, but we want to make sure they do for a change. Specifically, we’re talking about Marination Ma Kai’s taco salad, which is full of crunchy cabbage, marinated meats like miso ginger chicken or kalbi beef (our favorite’s the “sexy tofu”), green onion, cilantro, wedges of lime, and a generous drizzle of creamy spicy “nunya sauce” as a dressing. If you’d rather ditch the fork, you can get these things on tortillas as well. And while we’re on the topic of salads, their macaroni with spam is terrific too.

CLOSEST PARK: Alki Beach

 Miri's Snack Shack $ $ $ $ Mediterranean ,  Middle Eastern  in  Ballard $$$$ 8498 Seaview Pl NW

Say you get to Golden Gardens for a picnic, and realize that you forgot the key component, which is food. Thankfully, you have one option right in the middle of the sand: Miri’s. Good thing the food at this snack shack is excellent, whether you go for a chicken kebab sandwich on homemade flatbread, or mini Dutch pancakes topped with fresh jam. Even better, they have a picnic plate that comes with the aforementioned flatbread, cheeses, fruit, and nuts. Add some hummus and virgin piña colada slushies.

CLOSEST PARK: Golden Gardens Park

Cone & Steiner $$$$ 532 19th Ave E

This lunchtime sandwich shop on 19th also happens to be a general store with a ton of groceries and snacks for sale, most of them local (like Fuel coffee, Ellenos Greek Yogurt, Puget Sound Kombucha, Beecher’s crackers, and more). They’re open for pickup and delivery orders, too.

CLOSEST PARK: Volunteer Park

 Ezell's Famous Chicken $ $ $ $ American ,  Southern  in  Central District $$$$ 501 23rd Ave

It’s a known fact that fried chicken kinda tastes better when it’s at room temperature, and it’s also a known fact that Ezell’s makes some of the best in town. So head here and get a huge spread for you and your significant other, because nothing says true romance like an endless supply of spicy tenders in the park. Don’t forget some sides (especially the rolls).

CLOSEST PARK: Powell Barnett Park

 Volunteer Park Cafe $ $ $ $ American  in  Capitol Hill $$$$ 1501 17th Ave E

If you want to sprawl out in Volunteer Park, it makes perfect sense to shop for picnic supplies at VPC. They sell a bunch of pastries, sandwiches, and sheet pan pizzas, but a simple caprese baguette and a tall boy of Modern Times sounds like all you need to have a great lunch in the grass.

CLOSEST PARK: Volunteer Park

 Sam Choy's Poke to the Max $ $ $ $ American ,  Seafood  in  Hillman City $$$$ 5300 Rainier Ave S

Eating cold poke on a hot day is the picnic equivalent of having a shower beer, and we’re big fans of the bowls at Sam Choy’s. The best part about grabbing takeout here is that you get a lot of stuff in one order - some soy-seasoned fish (get the salmon over the ahi), rice, crunchy seaweed salad, and tangy pickled ginger. You could stop there, but it would be wrong not to add a spam musubi or two.

CLOSEST PARK: Genesee Park

 Magnuson Cafe & Brewery $ $ $ $ American ,  Bar Food $$$$ 7801 62nd Ave NE

If you thought of everything except a beverage for a Magnuson Park picnic, use this cafe and brewery for their takeout mason jars full of homemade beer. They have a nice variety, from creamsicle pale ales to three different hazy IPAs. Not only that, but these jars are available as 16-ounce pours, 32-ounce pours, or 64-ounce pours if this picnic is about to be the party of the year.

CLOSEST PARK: Magnuson Park

via The Infatuation Feed https://www.theinfatuation.com/seattle/guides/picnic-food-seattle Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 15, 2020 at 07:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

[arcisfoodblog]

The next destination of our British Columbia road trip was Courtenay, one of 4 stops on Vancouver Island. 

Courtenay is just a 90-minute ferry ride and a 15-minute drive away from Powell River. This was one of the ferry services for which we could make a reservation. Therefore, we left at 11.50am from the Westview terminal in Powell River to arrive at 1.20pm at the Little River terminal in Comox. As we wouldn’t be able to check into our hotel anyway, we took the opportunity to first explore nearby Campbell River.

We drove the 50 kilometers / 35 miles over the scenic South Island Highway 19A. But, first after the arrival: a great late lunch at Quay West (921 Island Hwy)

Clockwise:

Quay West Burger: Beef with aged white cheddar, bacon, and burger sauce

Ahi Tuna Poke Power Bowl: Quinoa, tuna poke, avocado, edamame, sesame seaweed, cucumber, radish, green onion, pineapple salsa, tobiko, gyoza crisps, and spicy mayo

Ultimate Burger: Beef with aged white cheddar, bacon, mushrooms, BBQ sauce, and onion ring

We washed down the food with some refreshing beers from Vernon, BC’s Okanagan Spring Brewery: The 1516 Bavarian Lager and the Extra Special Pale Ale.

We walked off lunch by strolling south past the Fishermans’ Wharf. Campbell River is the self-proclaimed salmon capital of the world and – under strict regulations which spring you can keep depending on the Chinook salmon season – you can a permit and get out your fishing rod and try to catch one from the Discovery Fishing Pier.

The weather was magnificent that day, so we enjoyed a late dinner on the enclosed patio of Il Falcone Restaurant (536 6th St).

Salumi Board with Bocconcini, Dove Creek Melon, Fruit preserves, Fresh figs from their garden, and grilled toast. Too bad that the latter were a bit caramelized…

Crisp, lightly battered Zucchinis & their ricotta-stuffed Flowers, Shishito peppers, Pesto aioli

The kids choose the classics with Buccatini: the Amatriciana (Bacon, Garlic, Basil, Green Chili, Olive Oil, Tomato Sauce, Pecorino) as well as the Carbonara (Bacon and egg sauce, Parmigiano Reggiano and cracked black pepper)

We had the daily specials: Chantal had the Eggplant Caponata with Tuna Steak, and I choose the oven-roasted lamb with 12 different roasted vegetables in a red wine jus. The 2016 Tuscan red Promis by Gaja was an elegant accompaniment with both dishes.

The next day we started with brunch at the cozy Atlas Cafe (250 6th St). Besides fresh smoothies and fresh fruit and yogurt smoothies, I had the Classic, being two eggs, scrambled, spicy Italian sausages, caramelized onions, and focaccia toast. Chantal had the Frittata (three eggs, arugula, tomatoes, leeks, and goat cheese, with focaccia toast) which was very good, but very filling. Not fancying anything with eggs, the kids choose the Chicken Quesadillas from the kids’ menu.

It was a good start for our hike in the Seal Bay Nature Park, where we took the southern part of the trails through the regenerated second-growth forest. We took the well-groomed trails on the waterside part of the park from the North/West side of the parking on Bates Road. Three trails lead down to the waterfront, where you have about one kilometer of beachfront to explore before heading back to the parking through Douglas firs, big-leaf maples, and red alders.

The next hiking stop that day was Nymph Falls Nature Park, about 5 kilometers to the east Courteney on the Forbidden Plateau Road. We didn’t know that the falls were relatively low and had loads of swimming opportunities, so we just hit the trails in this park.

Later that afternoon, we had a walk through downtown Courtenay, with stops at the small microbrewery Forbidden Brewing Company (Suite A, 1590 Cliffe Ave) and Blue Spruce Ice Cream (526A Cliffe Ave), No pictures, but the Spruce Tip (Locally harvested young spruce tips steeped in their custard base with a touch of lemon), Raspberry White Chocolate (Tart, tangy, and sweet raspberries mixed with white chocolate shavings) and the Krupnik Honeycomb (A spiced honey liqueur from Wayward Distillation swirled with sweet, salty caramel sauce and topped with made in house honeycomb candy) were absolutely outstanding.

With the rest of the family chilling at the hotel, watching bunnies hopping through the garden, I needed to fill up the car and chose a gas station close to Comox’ Land & Sea Brewing Co. (2040 Guthrie Road). No time for sampling, but I got a quart can of their delicious Glacier Cream Lager to go and also got some great tips for Vancouver Island craft breweries for the remainder of our road trip. Land & Sea started only late 2018, and the rate of expansion of craft breweries on Vancouver Island is insane: 33 during the summer of 2019, and there will be 39 by the end of the year!

Final Dinner while in Courtenay was at Gladstone Brewing Co. (244 4th St). You place your food order – options are limited to burgers and a few salads and sides – and pay at the food bar counter. Then you pick-up and pay for your drinks at the tap counter and find yourself a spot inside or on their patio. The food will come out when ready.

With 2 taster trays, we got to sample the entire range that was on tap that day: The Core Line up consisting of the Belgian Single, Pilsner, Hazy Pale Ale, and the IPA. The Seasonal ones were the Cream Ale, Kölsch, Czech Dark Lager, and Dry Irish Nitro Stout. The kids had some craft malt sodas from Victoria’s Phillips Soda Works, defintately their favorites.

The beers were great, as were the burgers. I had the superb 50/50 (Smoked brisket & locally-sourced ground beef patty, bacon, red currant ketchup, mozzarella, and smoked asiago). The kids had the Weekly Cheeseburger with Natural Pastures cheese and  additional bacon. When ordering, we totally missed the fine print that the burger’s standard serving was with Brioche buns and Aioli. Our fault for not noticing upfront given my son’s egg allergy, but the staff were so kind as to redo one with a lettuce wrap, and without aioli. Chantal had the delicious vegetarian Daredevil burger: Roasted yam & quinoa patty, guacamole, and smoked asiago.

The accompaniments were a bit underwhelming. We picked the Curry Salt Fries (great flavor, but the mix contained way too much salt) and the Poutine, which had a surprisingly bland gravy (typically, the breweries try to work in some of their own dark beers to give it more oomph). Nevertheless, a great place to hang out and enjoy some beers and burgers.

Around the World – British Columbia Roadtrip (2019) – Courtenay The next destination of our British Columbia road trip was Courtenay, one of 4 stops on Vancouver Island. 

#Atlas Café #Blue Spruce Ice Cream #Brewpubs #British Columbia #Burgers #Campbell River #Canada #Comox #Courtenay #Craft Beer #Forbidden Brewing Company #Gladstone Brewing Company #Hiking #Il Falcone #Land & Sea Brewing Company #Local Food #Nature #Nymph Falls #Okanagan Spring Brewery #Powell River #Quay West Kitchen #Restaurants #Roadtrip #Seal Bay Nature Reserve #Travel #Vancouver Island

[peacefulheartfarm]

The Basics of Cheesemaking

This episode focuses on the basics of cheesemaking. This is in preparation for the next episode which is about why cheese tastes the way that it does. It’s all milk. Why are cheese different?

Today’s Show

Homestead Life Updates

The Basics of Cheesemaking

Easter Leg of Lamb

Homestead Life Updates

We are still trying to get Dora trained for milking. This morning she didn’t even come to the milking shed. Tomorrow is another day. The new halter that is just the size for her has arrived. No calves or lambs yet, we are still waiting.

The last of the hay went out yesterday. No matter what, they go out on the grass as soon as that hay is consumed. The grass is greening up very nicely. We are expecting a bit of rain for a couple of days next week and the temps are going to be in the 70’s. All signs are good for a successful spring launch into those lush pastures.

Walls continue rising on the creamery. It’s so exciting to go out every day and see the progress. Since we are taking so long to get cheese out to you, I am looking into setting up some cow shares. That will allow us to assist you in your goals for dairy products. You buy part of a cow and we board it, feed it, care for it, and milk it for you. We will even make you some yogurt and/or butter if you like. If you are interested in this arrangement, please visit us at www.peacefulheartfarm.com and get on our mailing list so you can be first in line when we open this up. The number of shares will be extremely limited due to our herd size.

The spring garden is on the move. Adding to the seeds we planted last week, onions were planted, the celery has been transplanted to bigger pots, and the strawberries are lined up for planting tomorrow. Early tomato plants and eggplant have sprouted. It will be weeks yet before they get out into the garden.

Easter is fast approaching. Come see us at the Wytheville Farmer’s Market and pick up some Easter lamb. We have bone-in legs, boneless shoulder roasts, and ground lamb. Choose a free recipe card with your purchase. I have Greek Meatballs for Easter, Easter Leg of Lamb and Southwestern Shoulder Roast.

Email me at melanie at peacefulheartfarm.com if you would like to pick up at the farm.

The Basics of Cheesemaking

It has been my experience that the more you know about how something is made and what goes into it, the better you can appreciate the value and tradition that surrounds it. Understanding cheesemaking fundamentals will help clarify the differences between types of cheese and also helps explain how individual cheeses express their distinctions and character. Prof. Frank Kosikowski, who founded the American cheese Society (ACS), outlined the eight basic steps, which have become the standard for how cheese is made.

First, let’s look at some of the additional varied procedures involved in making the cheese we know today. Then we’ll consider the raw material that is milk that goes into cheese. Finally, I’ll outline a layperson’s overview of Kosikowski’s Eight Basic Steps.

Cheesemaking Developments: Step-By-Step

From a historical viewpoint, each of the basic steps represents one step in a series of technological advances. In the centuries-long evolution of this artisan craft, these advances led to innovations in the cheese recipe; they added complexity, created distinctions, and thereby defined the various modern cheese types.

The first step, acidification of milk, remains the basis for all cheeses. In fact, some still don’t require much more than that. Go back and take a look at that Lemon Cheese recipe in “The History of Cheese” episode or Crème Fraîche recipe in the “Why Normande Cows” episode. Links in the show notes.

Prehistoric fresh cheese, which were not all that far removed from today’s sour cream, clotted cream, or quark, eventually evolved into something resembling a basic Farmer’s cheese, also known as white cheese or, in Spanish, queso blanco or queso fresco.

After simple souring to make fresh cheeses, the next big step is the coagulation of milk to form curds, which is generally done via the proteolytic enzymes contained in rennet from the stomachs of young ruminant animals, the very substances that helped those suckling’s break down the proteins and digest their mother’s milk. You could say the discovery of the use of rennet started modern cheesemaking because it opened the door to add the curing and aging steps. It is assumed this advance was a stumbled upon through happenstance kind of discovery. I’ve talked about this in previous episodes. Some clever shepherd used an animal stomach to transport milk, noticed the milk ended up in a large lump with lots of water around it. It tasted good and lasted longer before souring beyond recognition. Shepards may have been the ones to develop a useful procedure for preserving milk in a tasty, transportable form. Voila! Modern cheese was born.

Further developments, beginning in Roman times and extending into the industrial revolution of the 18th and 19th centuries, included more extensive draining as well is cooking, pressing, molding, milling, and salting. These procedures resulted in harder cheeses that can be aged, stored, and/or transported. That certainly opened the door to a major food staple and commodity for trade. These advances also posted logistical challenges requiring the invention and manufacture of mechanical devices such as vats; baskets or colanders; pots; kettles; and knives; and other efficient cutting, cooking, and draining tools.

Some of Cheesemaking’s “Developmental Steps”

Large Format “Commodity” Cheeses

By Roman times, cheesemakers had established procedures for making hard cheeses. These cheeses were larger; they utilized rennet coagulation as well as cooking, pressing, and salting. To make rennet, they would either dry the young ruminant stomachs, cut them in strips, and add them to the milk in that form or stir in a rennet solution made with brine.

Blue Cheeses

Encouraging blue molds to ripen cheeses such as Roquefort dates back to pre-Roman times. Today’s Roquefort recipe, which includes propagating the molds in large loaves of bread, specifically baked for that purpose, was codified over 300 years ago.

Smoking

Ancient artisan cheesemakers often lived in mountain huts. To keep themselves warm, dispel flies, and dry their cheeses they built fires inside the hut. As a result, their cheeses would acquire pleasant smoky flavors.

Mixing Milk

Small family farms would make the young cheeses for their own consumption from the milk they didn’t drink. These small operations might have one or two cows, a few sheep, and a goat—not enough of one species to fill the cheesemaking vat. So, they blended the milk and delicious results evolved.

Leaf wrapping

Soft and semisoft primordial types of cheese were often used as currency and sometimes brought to market. For this, they needed protection, so they were wrapped in leaves. Low and behold, this technique also offered some nice flavor benefits. Today, cheese wrapped in grapevine leaves mark this ancient method.

Commodity cheeses

Among the cheesemaking steps beginning in the 16th and early 17th centuries was partial skimming. Removing the cream to make butter created cheesemaking milk that underwent higher and more rapid acidification. This was a first step toward bigger, harder, lower moisture cheeses. Further steps included scalding, pressing, cheddaring, and salting the curds themselves as opposed to an external salting commonly used in fresh cheeses.

Early “vegetarian” cheeses

Sephardic Jews in Iberia (Western Spain and Eastern Portugal) invented—or at least advanced—the practice of using plant coagulation. Thistle-renneting of curds to make cheeses proper for their kosher diet began about 1,500 years ago.

“Monk” (or Monastery) Cheeses

Monks were prodigious farmers and dairymen who developed fermented, brewed drinks such as abbey ales which they often used to wash their cheeses. Washed-rind cheeses began to evolve about 15 centuries ago with the gradual spread of Christianity and construction of these monasteries across Europe. Munster is an example of a modern descendant of the medium-sized semisoft luxury cheeses which still maintain their traditional form.

Bloomy-rind cheeses

Cheeses of the brie and Camembert types—made with creamy rich milk acidified overnight, gently ladled into draining and shaping forms, and ripened by external molds—had likely been produced, in rustic versions, since at least late medieval times. They originated in the Île-de-France region, not far from Paris, and in nearby Normandy.

What’s in cheese?

Since cheese is essentially concentrated, preserved milk with some added salt, in order to answer this question, we need to take a step back and answer a more fundamental one: What’s in milk?

The solid content of milk runs from approximately 12.5% in cows to about 19% in sheep. Its principal solids are the protein casein, the sugar lactose, and butterfat, all of which are dispersed or emulsified in water. The fact that all of the solids in the milk are not completely dissolved but rather they float in self-contained units within an emulsion is what makes cheesemaking possible. It supports the separation of the milk-solid curds from the watery whey.

Vitamins and minerals are an important part of milks composition. Milk contains the vitamins A, B1, B2, B3, B6, B12, D, E, and K. Although these and the minerals account for less than 1% of milk’s total volume, they are significant nutrients. Minerals also contribute flavor and texture to the cheese. The principal minerals in milk are calcium and phosphorus; it also contains sodium, potassium, and magnesium as well as trace elements, including zinc, iron, manganese, and copper.

Variability of Milk Composition

Different species have different breeding and lactation cycles—determined by their different gestation periods and expected ranges for weaning. This is the main reason most traditional cheeses are not made year-round.

Another crucial factor determining milk composition is terroir—all the components of environment and geography, water, and feed. Water will affect milk and cheese character on two counts: first, via the ground and/or meltwater, which irrigates the animal’s plant foods; and second, via the drinking water given to the animals. Whatever special local traits the water possesses—certain mineral flavors, for example—are likely to show up in a cheese.

What the animals eat will also help determine the taste of the milk and the cheese. The fundamental contrast is between a diet of dry feed in the winter and pasture plants in the summer. The types of plants eaten are going to be unique from farm to farm and region to region. No two farms will produce the same terroir.

Kosikowski’s Eight Basic Steps of Cheesemaking

Now that we know what’s in milk and cheese, we can discuss how cheese is made.

Step One: Setting the Milk (Acidification and Coagulation)

Acidification will occur naturally if the milk is left to sour on its own: inherent and/or ambient bacteria will ferment lactose into lactic acid. Cheesemakers normally add bacterial starter cultures to jumpstart the process. Coagulation is considered first among the microbiological miracles without which cheese as we know it would not exist. A natural chemical reaction, it transforms fresh liquid milk into one of the world’s most delicious solids. Coagulation makes one giant curd.

Step Two: Cutting the Curds

Once the milk has coagulated into a giant smooth curd, it will naturally begin to contract and expel the whey, which mostly consists of water. The technical term for this process is syneresis. The more surface area the curds have, the more syneresis will occur. This means the more the curds are cut—that is, the smaller the pieces—the less moisture they will retain. To produce a softer cheese with higher moisture content, the curds will be left larger, whereas for a harder cheese with less moisture, they’ll be cut smaller.

Step Three: Cooking and Holding

This third basic step involves some amount of heating or cooking of the curds as well as a holding period during which they are left to sit in the vat while the effects of acidification, cutting (if applicable), and heating proceed. Timing is crucial: the time and temperature of cooking is adjusted according to the composition of the milk and the nature of the curds. The smaller the particles, for example, the hotter they will get.

Curds intended to become softer, higher moisture bloomy rind cheeses, such as Camembert, will undergo relatively mild heating, a gradual cooling, and a resting period, with little or no stirring. Semisoft types may require slightly more heating and some more gentle stirring. Curds for harder cheeses are “cooked”—that is, they are heated to higher temperatures—and also stirred more.

Step Four: Dipping and Draining

Curds are transferred by way of a scoop or ladle to some sort of draining receptacle or mold. Draining vessels are usually some form of basket or colander, but occasionally a large cheesecloth bag is used. At this point, the cheesemaking milk has separated into whitish or cream-colored curds and greenish or yellowish whey.

Step Five: Knitting (Curd Fusion)

During this stage, the curd particles fuse together into a uniform body and begin to attain a distinct consistency. Depending on the recipe and the eventual cheese type goal, knitting can occur in the vat, in a draining vessel such as a hoop, mold, or basket, or in a press where weight is applied.

Step Six: Pressing

This step takes anywhere from a few hours to a few days and is designed to exert varying degrees of pressure to achieve the desired moisture content, density, and texture of a cheese. Soft and semisoft cheeses, and bloomy or washed rind cheeses, are drained gradually and subjected to very little, if any, pressure. Harder types may have weights placed on top of them or pressure applied by various devices. How much pressure is applied and for how long helps determine moisture content, density, and texture.

Step Seven: Salting

Salt is a main ingredient in cheese not only for taste but for moisture reduction and control of bacteria and molds. It can be applied in two ways: dry or wet. Dry salting can occur either before or after pressing. Before pressing, the salt is sprinkled directly in and on the curd mass where it begins to exert its effects on the development of a cheese more immediately. After pressing the salt is sprinkled or rubbed onto the surface as it’s about to enter its aging process.

Wet-salting is properly referred to as brining. For this technique, cheeses are immersed in a saltwater solution for anywhere from several hours to several days. Brining recipes, and brining procedures vary and have subtle yet significant effects on the final results. Washed rind cheeses have brine—among other solutions—rubbed onto them during aging.

Step Eight: Special Treatments (Curing)

This step—a series of treatments, many of them optional—marks the end of the active phase, the formation process, and the beginning of ripening. The curds are now cheese, but they have a long way to go before they become great cheese. Their traits have been etched but their true character has yet to emerge.

“Curing” is a term to describe treatments introduced for desired effects during aging. These might include rubbings, brushings, sprayings, wrapping in cloth or leaves or bark, and regular turnings.

That’s It!

That’s it for the steps in cheesemaking. Even the simplest cheese goes through all eight of these steps. From a fresh lemon cheese created in a matter of hours to a two-year or more aged cheese such as our Dutch style Ararat Legend, it is the variations along the way that create each unique cheese flavor profile.

In the next podcast I want to talk about cheese flavor: what it is and where it comes from. I hope with these basics you’ll be able to follow along more easily with that discussion. Let’s get to today’s recipe. Easter is fast approaching. Today I’m presenting a recipe for creating the centerpiece for that great traditional Easter dinner.

Easter Leg of Lamb

On Easter, lamb may be what's on the menu for your big family dinner. It's a tradition that goes back to ancient times.

Because sheep adapt well to a variety of climates and are raised the world over, many recipes span the globe.

In Argentina, whole young lambs are cooked close to smoky, glowing wood embers.

In Italy, legs are coated with garlic, herbs, and breadcrumbs and slowly roasted.

In Syria, chunks of lamb shoulder are scented with cumin, braised slowly, and served with muhammara, a wonderful red pepper dip made with Aleppo pepper, garlic, and spices.

To start or continue your family dinner tradition, here’s how to make that special Easter Leg of Lamb entrée.

What you Need

1 leg of lamb, bone-in (6-7 lbs)

1/4 cup lemon juice

8 cloves garlic, minced

3 Tbl fresh rosemary leaves, chopped (or 3 tsp dried)

2 tsp salt

1 tsp black pepper

Sauce

1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)

2 cups diced onions

2 cups lamb stock (or chicken stock)

1 cup red wine

What to do:

Preheat oven to 400 F. Rub lamb all over with lemon juice. Pat garlic and rosemary evenly over the surface of the lamb. Season with salt and pepper. Place in a roasting pan in oven. Roast for 30 minutes. Reduce oven temp to 350 F and continue cooking for approximately 1 hour for medium-rare, or until thermometer registers 145-150 F (don't touch the bone with thermometer.)

Remove roast from pan and allow to rest for 10 to 15 minutes before carving.

Position roasting pan over stove burners. Add mixed herbs and onions to pan. Stir to combine with pan drippings. Add stock and wine to deglaze the pan. Reduce over high heat until it becomes a sauce consistency (approximately 20 min).

Slice lamb and serve with sauce drizzled over the top.

Reduction sauce may sound complicated, but I guarantee you that if you give it a try, you will see just how easy it is to make. You’ll be off and running in a lot of other areas with that new skill.

Final Thoughts

That’s it for this week’s podcast. Hope you enjoyed learning about how cheese is made. Stay tuned for next week when I will be discussing how that process applies to what makes cheese taste this way or that.

We are always having fun here on the homestead. Look for upcoming tours.

And please come visit us at the Wytheville Farmer’s Market to get your leg of lamb to make that traditional Easter dinner or drop me an email if you want to pick up at the farm. We’d love to meet you personally. We currently have lamb, beef, and goat available for purchase. No cheese for now but stay tuned and let us know what you think about owning a share of a cow so you can enjoy the benefits of raw milk products without the hassle of taking care of the animal yourself.

As always, I’m here to help you “taste the traditional touch.”

Thank you so much for listening and until next time, may God fill your life with grace and peace.

References

Peaceful Heart FarmCast Episode: The History of Cheese

Peaceful Heart FarmCast Episode: Why Normande Cows

Recipe Link

Easter Leg of Lamb

To share your thoughts:

Leave a comment on our Facebook Page

Share this show on Twitter, Facebook and Instagram

To help the show:

PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes.

Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify

Donate on Patreon

Website

www.peacefulheartfarm.com

Patreon

www.patreon.com/peacefulheartfarm

Facebook

www.facebook.com/peacefulheartfarm

Instagram

www.instagram.com/peacefulheartfarm/

NEW!! Peaceful Heart FarmCast Episode. Enjoy!!

[easytravelpw-blog]

Full text write on https://easy-travel.pw/emerald-star-european-river-cruise-ship/trip-planning/

Emerald Star European River Cruise Ship

01 of 21

Emerald Star River Cruise Ship Overview

Linda Garrison

Scenic Tours launched Emerald Waterways in 2014, and it was a new brand product for the deluxe river cruise market. The 182-guest Emerald Star was one of the first two ships in the Emerald Waterways fleet, which now includes four ships, with three more European river ships to be added in 2017.

Emerald Waterways is a sister brand to Scenic Cruises, which is the parent company's more upscale and higher-priced river cruise line. Emerald Waterways' ships might not be as all-inclusive or luxurious as Scenic's, but both companies offer great service, experienced onboard staff, and excellent itineraries and shore excursions. Both companies have bicycles available for use by the guests, but the ones on Scenic are hybrid–electric or man-powered, and the ones on Emerald Waterways are traditional bikes.

Although the Emerald Star does not have the butler service or unlimited beverages I enjoyed on Scenic Cruises' ships like the Scenic Jewel or Scenic Crystal, the river cruise ship is gorgeous, with comfortable amenities and touches of luxury like the indoor/outdoor pool shown in the photo above. Its cruises are great for anyone who enjoys traveling with a nice mixture of English-speaking travelers from Australia, the UK, North America, and around the world. 

I sailed on the Emerald Star on one of the cruise line's “Rhine-Main Discovery” cruises, which is an 8-day cruise between Nuremberg and Amsterdam (or reverse). 

This article provides a detailed look at the Emerald Star river cruise ship, including the exterior, dining, interior and exterior common areas, staterooms, itineraries, and activities.

Continue to 2 of 21 below.

02 of 21

Facts and Stats

Linda Garrison

Launched in 2014, the Emerald Star was built to cruise the Danube, Main, and Rhine Rivers. The ship is narrow enough to sail through the Main-Danube Canal and low enough to sail under the old bridges of the Danube and Main Rivers. 

The Emerald Star is 135 meters (443 feet) long and has 92 cabins and suites. The river cruise ship carries 182 guests and 47 crew and has four passenger decks. 

Continue to 3 of 21 below.

03 of 21

Emerald Star River Ship Reflections Restaurant

Linda Garrison

The Emerald Star has one main dining room, the Reflections Restaurant on deck 2 forward. Like other river cruise ships, this restaurant has large windows on both sides, giving the guests terrific views when the ship is sailing. Breakfast and lunch are served buffet style, and guests order dinner from a menu. Wine, beer, and/or soft drinks are complimentary at lunch and dinner.

The breakfast buffet caters to all sorts of cruise favorites for different nationalities–baked beans, fresh vegetables, and limp bacon for the British, crispy bacon and eggs for the North Americans, and even Marmite or Vegemite for the Australians. The buffet also has a selection of fruits, cereals, bread, and pastries. 

The lunch buffet has an excellent salad bar, along with soup, hot and cold main dishes, and a selection of desserts (including ice cream). 

Each night's dinner menu is printed on the back of the daily schedule, so guests can start thinking about the next day's dinner before they go to bed the night before! Many guests appreciate that the Emerald Star dinner menu is coded for different preferences and/or common allergies such as gluten, crustaceans, eggs, fish, peanuts, soy, milk or lactose, edible nuts, celery, mustard, sesame, sulfites, lupines, or mollusks. Individual dishes were also coded for vegetarian or regional selections. 

The menus are designed fleet-wide by the executive chefs at Emerald Waterways headquarters. On a 2-week cruise, the dinner menu changes every night depending on the region/location where each ship is sailing.

Every dinner includes an “Emerald's Classics” menu that includes alternatives such as a clear bouillon soup, Caesar salad, rump steak, poached salmon, or grilled chicken breast. I thought all the dishes were “right-sized”; the servings weren't too large. Anyone who loved a particular dish could always order seconds at no extra charge. Many guests tried two appetizers or shared a second main course if they were extra hungry.

Light Breakfast and Lunch in the Horizons Lounge

The Emerald Star provides an early and late riser breakfast on the bar in the Horizons Lounge. It opens earlier than the buffet and stays open after the buffet is closed. This breakfast bar features continental items like bread and pastries but also has hot dishes. It's ideal for those who like to have a quiet breakfast or want to sit and watch the river scenery from The Terrace or the bar overlooking the bow of the ship.

A light buffet lunch is served in the Horizons Lounge at the same time the regular buffet is served in the Reflections Restaurant. It's a nice option for those looking for a quicker or quieter lunch.

Overall, the food and variety on the Emerald Star were good to excellent, and the presentation was interesting and made each dish tempting to eat. The next two pages include representative menus and photos from dinner. 

Continue to 4 of 21 below.

04 of 21

Lamb for Dinner

Linda Garrison

This “trilogy of salt marsh lamb” was one of many excellent main dishes on the Emerald Star menu for dinner. It featured lamb cooked three ways and accompanied by a potato gratin with olives, ratatouille, and a rosemary sauce.

In addition to the “Emerald's Classics” alternative menu discussed on the previous page, other items on the menu that night included:

Appetizers

Creme Fraiche Caviar Terrine with salmon coat, fancy cucumber salad, and a honey-dill sauce

Angel Hair Pasta “Asian Style” with soy sauce, sprouts, and scallions

Soup

Cream of Beetroot with sour cream trout caviar

Main Courses

Grilled Fillet of Seabass with Costa Lupo sauce, bell pepper vegetables, and risotto

Eggplant Escalope with a cauliflower mash (vegetarian)

Desserts

Strong Beer Semi Freddo with an apple and ginger compote

Couple “Melba” with vanilla ice cream, peach chunks, and raspberry sauce

Fresh Fruit Salad

International Cheese Selection with nuts and dried fruits

Continue to 5 of 21 below.

05 of 21

Yogurt and Lime Terrine for Dessert

Linda Garrison

Desserts on the Emerald Star were often presented in a whimsical, fun approach, just like dessert should be. This yogurt and lime terrine was accompanied by forest fruits. 

Other items on the menu that evening included the “Emerald's Classics” and these delectable dishes:

Appetizers

Farmer's Ham wrapped in a pancake with a horseradish cream

Colorful Salad topped with grapes and a Gorgonzola dressing

Soup

Grilled eggplant creme soup with a thyme crostini

Main Courses

Sliced roast beef with mushroom, green peppercorn sauce, Romanesco, and potato croquettes

Butterfish gratinated with mustard butter and served with oven baked pumpkin and polenta

Cabbage roll with sticky egg fried rice, soy sauce, and chili vegetables (Vegetarian)

Desserts

Peach chunks with chocolate ice cream and vanilla sauce

Fresh fruit salad

International cheese selection with dried fruits and nuts

Continue to 6 of 21 below.

06 of 21

Sun Deck Barbecue Lunch

Linda Garrison

On the day the Emerald Star was docked in Rudesheim on the Rhine River, we had a delicious barbecue buffet cooked and served on the sun deck. The galley chefs prepared a nice selection of typical salads like coleslaw and potato salad, baked potatoes, and grilled bratwurst, pork, chicken, and beef. We washed the delicious meal down with ice cold beer or a nice rose wine.

The day was sunny and warm, and the crew set up covered seating where guests could sit in the shade if they wanted to stay near the food. Some guests opted to take their plates down to the Horizon Lounge where it was cooler (but further from seconds).  

Continue to 7 of 21 below.

07 of 21

Sun Deck Putting Green

Linda Garrison

The Sun Deck on the Emerald Star has a walking track, putting green, and giant tic-tac-toe board. 

Continue to 8 of 21 below.

08 of 21

Sun Deck

Linda Garrison

Guests on the Emerald Star enjoyed sitting on the top deck in the sun or in the shade when the ship was on the Rhine River.  Because of low bridges on the Main-Danube Canal, the sun deck was closed most of the time while the ship was sailing there.

Continue to 9 of 21 below.

09 of 21

Ship Sun Deck

Linda Garrison

 The Emerald Star Sun Deck features both seatings in the sun and in the shade.

Continue to 10 of 21 below.

10 of 21

Horizon Lounge

Linda Garrison

The Horizon Lounge is the busiest place on the Emerald Star (except during meals). It features lots of comfortable seating, a 24-hour complimentary self-service specialty coffee/tea bar, and several video screens used for presentations and strategically placed where one can be seen from every seat in the lounge. The lounge also has a fully equipped bar, with bartenders who quickly learn your favorite drink. 

Continue to 11 of 21 below.

11 of 21

Horizon Bar and Lounge

Linda Garrison

This photo shows the size and great views of the river from the Horizon Lounge. The bar is forward near the bow. 

Continue to 12 of 21 below.

12 of 21

Horizon Bar

Linda Garrison

The Horizon Bar is very modern in style and lights up in the evening. Very dramatic look if you are ashore after dark or sailing on another ship and pass by.

Continue to 13 of 21 below.

13 of 21

View of the Forward Terrace from the Horizon Lounge

Linda Garrison

This bar offers great river views and is located next to the Horizon Bar where a light buffet breakfast and lunch is set up. This was a favorite place for many guests to sit if it was too hot on The Terrace.

Continue to 14 of 21 below.

14 of 21

The Terrace

Linda Garrison

The Terrace is found forward on deck 3 and is a terrific place to sit if the weather is good. It certainly has some of the best views on the Emerald Star. 

Continue to 15 of 21 below.

15 of 21

Indoor Swimming Pool and Cinema

Linda Garrison

The Emerald Star is marketed as a four-star, deluxe product, but this indoor/outdoor swimming pool with retractable roof is a five-star river cruise ship experience. The pool is heated and too small to swim, but perfect for relaxation. 

On some evenings, the swimming pool is covered, and a large screen is set up at the end of the ship. This transforms the aft lounge into a cinema. 

The aft lounge has quiet seating, a bar, and a 24-hour self-service specialty coffee/tea machine like the one in the Horizon Lounge. Small complimentary bottles of water are also available in this lounge. 

Continue to 16 of 21 below.

16 of 21

Atrium on Horizon Deck

Linda Garrison

The interiors of the Emerald Star river cruise ship are sleek and contemporary. These large chandeliers are lovely by day or night. However, every time I walked down the Horizon Deck 3 hallway, I had a movie flashback. Check out the next page to see if you agree.

Continue to 17 of 21 below.

17 of 21

Horizon Deck Hallway

Linda Garrison

I love the look of this large chandelier in the atrium at the end of the hallway on the Horizon Deck 3 of the Emerald Star. But, my overactive imagination made me smile every time I walked down the hallway because I felt a little like Indiana Jones in “Raiders of the Lost Ark”. Do you remember the giant boulder chasing Indy down a mine shaft? 

Continue to 18 of 21 below.

18 of 21

Grand Balcony Suite

Linda Garrison

The Emerald Star river cruise ship had five different types of cabins and suites:

Emerald Single Stateroom — The ship has two single staterooms for solo travelers. They measure 117 square feet, are found on deck 1, and have one bed and a window that does not open. The bathroom has a nice shower, and the room comes with a bathrobe, slippers, hairdryer, personal safe, and individual temperature control. Like all the accommodations on the Emerald Star, the single staterooms have a mini-bar and complimentary water that are restocked daily, along with complimentary Wi-Fi.

Emerald Stateroom — The ship has 18 staterooms on deck 1 that measure 162 square feet each. The interior and amenities in these staterooms are identical to those in the Emerald Panorama Balcony Suites, but they do not have the large panoramic window that opens since they are on the lower deck.

Emerald Panorama Balcony Suite — The 60 Emerald Panorama Balcony Suites are located on decks 2 and 3. These staterooms have all the amenities found in the staterooms on deck 1, but also feature a huge panoramic window that opens at the push of a button. As seen in the next photo, it's like having a balcony built into the cabin, so it can be enjoyed in all sorts of weather.

Emerald Grand Balcony Suite — The 8 Grand Balcony Suites on deck 3 of the Emerald Star are larger than the Panorama Balcony Suites because they have a combination sunroom/balcony as seen in the photo above. This makes these staterooms about two feet wider than the Panorama Balcony Suites. The Grand Balcony Suites also come equipped with their own Nespresso machine and guests can order continental breakfast served in their cabin. They also get treated to late afternoon canapes and evening sweets delivered to the suite. The bathroom and storage areas are identical to the Panorama Balcony Suites.

Emerald Owner's Suite — The 4 Owner's Suites on deck 3 of the Emerald Star ​is true two-room suites, with a separate bedroom and sitting area. They also have an outdoor balcony with the Grand Balcony Suites. The Owner's Suites have all the amenities found in the Grand Balcony Suites, but also have a walk-in closet, larger bathroom, and complimentary iPad to use during the cruise.

Continue to 19 of 21 below.

19 of 21

Panorama Balcony Suite

Linda Garrison

 I stayed in one of the Panorama Balcony Suites on the Emerald Star. It had plenty of storage space for two guests, with a closet, six large easy-open drawers, and two spacious medicine cabinets behind the mirrors in the bathroom. A small nightstand is on each side of the bed, and two bright reading lights make reading in bed easier. 

Like all the accommodations, it had a large flat screen television with several English speaking channels, cameras looking out over the bow and sides of the ship, and in the Horizon Lounge. The daily schedule and menu were also on the television.

The ship has European (220-volt) plug-ins, so guests will need to bring an adapter plug to recharge their electronic devices like mobile phone, cameras, tablets, and laptop computer. The cabins have three plug-ins on the large cabinet/dresser, but the audio devices are plugged into one for charging. Another plug-in is next to the bed near the baseboard. I used it to re-charge my phone that I also use for an alarm clock. 

Continue to 20 of 21 below.

20 of 21

Panorama Balcony Suite Bathroom

Linda Garrison

I've included this photo to demonstrate that the bathroom entrance in all the accommodations is next to the bed, which is different than most ocean and river cruise ships. It's a convenient location for whoever sleeps next to the bathroom. The bathroom has a blue night light, which might bother some sleepers who require darkness, but the door slides closed easily. The shower is very large, and the two storage cabinets behind the mirrors in the bathroom are among the most spacious I've seen.

Continue to 21 of 21 below.

21 of 21

View from Panorama Balcony Suite Window

Linda Garrison

The Emerald Star sails the Danube, Main, and Rhine Rivers for Emerald Waterways. I sailed on an 8-day “Rhine-Main Discovery” from Nuremberg to Amsterdam. About 2/3 of the guests on our cruise were doing the 15-day “Splendors of Europe” itinerary, which is a combination of the “Danube Delights” from Budapest to Nuremberg plus our itinerary. 

Views like this one make sailing on the Emerald Star and other river ships exciting. Sometimes you're in the cabin, glance up, and see a castle or fortress as the lovely river ship glides by. It's one of my favorite things about river cruising, and an excellent ship like the Emerald Star makes the experience even more memorable. ​y.

#travel #airlinetickets #airtickets #cheapairfare #planetickets #travelinsurance #travelquotes #travelblogger #traveller #travelling #travelocity #travelodge #vacation

[fortlauderdalemodel]

Convivial Supper

Search

Convivial Supper

HOME

ABOUT

CONTACT

Open Search

Thanksgiving Proclamation ~1863

Creation of a Holiday. Lincoln’s proclamation to the nation creating Thanksgiving as a holiday as respite for a nation at war. Eloquent. Somber. Reflective. Source: The Smoky Hill and Republic Union, 1863. More Fun Discoveries from Antique Cookbooks Roast Turkey ~1875 Food Saving Tips ~1819 Friday Menu ~1910

November 16, 20180

Roast Turkey ~1875

Roasting Turkey. Seven more days until turkey time! This roast turkey recipe is surprisingly detailed. You crush the point of the breast-bone with a rolling pint, serve with curled sausage, and cranberries. I might try rubbing my turkey in an onion. Fun read. Source: In the Kitchen, 1875. More Fun Discoveries from Antique Cookbooks Inseparable…Continue Reading →

November 15, 20181

Golden Sunshine Cake ~1914

The Girl turns 16 today. Wow! How did that happen? Cake time! I thought I had purchased a gluten free cake mix, but discovered that it was, in fact, a pizza mix lurking in the corner of the pantry. Oops. Plan B was to make a golden sunshine cake that we had made before that…Continue Reading →

November 14, 20186

Carving ~1875

How to Carve a Turkey Time to ramp up the Thanksgiving holiday cooking-theme. I always thought it was an interesting dichotomy growing up: The Matriarch did the roasting. The Patriarch did the carving. Here was see the gender divide as well. Today? Well, if you’re going to fry it in peanut oil, then I’m fine…Continue Reading →

November 13, 20183

Coffee Monday Yuban WWI ~1917

WWI Yuban Coffee Advertisement. To all who celebrate Armistice Day or Veterans Day. “There is no shortage of coffee. You may drink as much as you are accustomed to – You will not deprive the soldiers or the women and children abroad of their share.” Great find! Happy Monday! More Fun Discoveries American Domestic Cookery…Continue Reading →

November 12, 20182

Don’t Waste Bread ~1916

Le Pain. Translation: Our duty is not to waste bread. From a group of posters designed by school children and others, some marked “Affiche composée par les enfants de France pour la prévoyance et les économies.” Celebrating the 100th anniversary to the end of WWI. To honor the event, I am sharing several posters under…Continue Reading →

November 11, 20182

Save Bread~1919

Eat Potatoes. From a group of posters designed by school children. As someone who is deathly allergic to bread, these children largely reflect how I feel in the kitchen… The 100th anniversary of the end of WWI is coming up. To honor the event, I’ll be sharing several posters under the category: ‘Economic and Industrial…Continue Reading →

November 10, 20183

Save Bread~1916

Eat Potatoes. From a group of posters designed by school children. As someone who is deathly allergic to bread, I approve! The 100th anniversary of the end of WWI is coming up. To honor the event, I’ll be sharing several posters under the category: ‘Economic and Industrial Aspects’. Source: Library of Congress More Fun Discoveries…Continue Reading →

November 9, 20180

Wanted: 500 Bakers ~1917

Also 100 Cooks. Alas, ‘baker’ is no longer a job classification in the military. I’m sure there were several good jokes about the bakery company! The 100th anniversary of the end of WWI is coming up. To honor the event, I’ll be sharing several posters under the category: ‘Economic and Industrial Aspects’. Source: Library of…Continue Reading →

November 8, 20181

WWI Bread Poster ~1917

Help Win the War. The 100th anniversary of the end of WWI is coming up. To honor the event, I’ll be sharing several posters under the category: ‘Economic and Industrial Aspects’. Source: Library of Congress More Fun Discoveries from Antique Cookbooks Election Cake ~1875 Pickles ~1819 Grape Harvest ~2018

November 7, 20182

Election Cake ~1875

Election Cake Recipe. Election day here in the US. Time to get your bake on. This recipe is quite involved. Makes 9 loves – plenty to share at the polls! (Find out about measurements here.) In 1875, Ulysses S. Grant was the President of the US; he helped lead the Union to victory over the…Continue Reading →

November 6, 20189

Coffee Monday Maxwell House 1926

The Coffee of Southern Bells. Happy Monday! More Fun Discoveries from Antique Cookbooks A Pickle Recipe for Elzerena 1877 Black Bean Soup 1924 Perfect Lunch Menu

November 5, 20183

Packing Lunches ~1920

The Lunchbox. The art of packing lunches has been foremost in my mind recently. Our local recycling company just announced that it would no longer accept plastic bags or plastic wrap of any sort. Now this has been some time coming. California already outlawed cheap plastic grocery bags (Yes, we also banned straws…evil straws.). Stores…Continue Reading →

November 3, 201810

Friday Menu ~1920

Happy Friday. This is my kind of menu! Just watched Julie & Julia for the umpteenth time. One of my favorites. Fitting to have the Red Star Cooking School advertisement for today’s post. More Fun Discoveries from Antique Cookbooks Pigeon Season ~1800 Summer Dining ~1897 Currant Wine ~1929

November 2, 20184

Halloween Menu ~1943

Colorful Halloween Menu. Happy Halloween, everyone! Here’s a fascinating Halloween menu from WWII – its purpose was to be festive and improve morale. The chef deliberately chooses foods with fall colors. Notice the mention of rationing and food shortages. Read more about this menu’s preparation here. Source: The Evening Star, 1943. More Fun Discoveries from…Continue Reading →

October 31, 20182

Frivolous Halloween Follies ~1914

Ideas for Halloween. Decorations. Halloween Party Games. If you have some extra time, check out the source link below. Fun Halloween-themed newspaper edition on all things Halloween. You definitely get the idea that these parties were for young couples! The games are really creative. Would have been tremendous fun. Source: Evening Ledger, 1914. More Fun…Continue Reading →

October 30, 20183

Coffee Monday: Five Steps to a More Enjoyable Life ~1935

Happy Monday! More Fun Discoveries from Antique Cookbooks How To Set The Luncheon Table ~1899 Feeling Saucy ~1819 Strawberry Season! 1920

October 29, 20184

Halloween Menu ~1922

National League Cookbook. Happy Halloween! Can you just imagine the roaring 20s and a fantastic costume party dinner? Prohibition probably meant that Cider had a little kick to it! Lots of Halloween parties this weekend ~enjoy! Source: Everywoman’s Cook Book, 1922. More Fun Discoveries from Antique Cookbooks On Pumpkins ~1885 La Ditta R. Petra Wine Co….Continue Reading →

October 27, 20186

6 Simple Dinner Menus ~1922

National League Cookbook. Item No.1 in Menu No.1 is Jellied Chicken Boullion – Simple? Not so sure. Hearty? Yes. Source: Everywoman’s Cook Book, 1922. More Fun Discoveries from Antique Cookbooks Helps for Housekeepers ~1922 12 Sandwich Recipes ~1897 Chili Meat 1938

October 26, 20182

Happy Greasy Food Day ~1875

Doughnut Recipes. Happy National Greasy Food Day! I could have brought you fried eggplant or fried eggs, but opted instead for some doughnuts. Something we can all appreciate with our morning coffee. Time to go grab a dozen for the office on the way to work! A slightly more involved version from Mrs. Boyd. Source:…Continue Reading →

October 25, 20184

Keeping Cider Sweet ~1875

Preserving Cider. Are we all busy making cider, yet? We have two tubs of apples waiting to be processes – will get to it soon. I was hoping to find a cider recipe, but only found two for preservation. Very surprised at the mustard seed in the first. And for the second, let’s just say…Continue Reading →

October 24, 201810

3 Simple Luncheon Menus ~1922

National League Cookbook. At what point did we move away from such delectables as Mushroom and Noodle Timbale and Prune Whip and substitute them for Subway? Source: Everywoman’s Cook Book, 1922. More Fun Discoveries from Antique Cookbooks Lightning Tea Cakes ~1917 Eggs ~1855 Not to Blame ~1891

October 23, 20183

Coffee Monday ~1914

Yuban Advertisement 1914 Happy Monday!   More Fun Discoveries from Antique Cookbooks Coffee Monday: Malt Coffee 1905 Common Sense Papers on Cookery Overview L’Eau de la Vie Recipe 1837

October 22, 20180

Mother’s Pumpkin Pie ~1875

from WordPress https://ift.tt/2r1nDfv via IFTTT

[thebaginvestigator]

I’ve been an avid fan of essentials oil ever since I was called ate (big sister) by someone who looks so old of her age, but to be honest I started being conscious f my skin when I was in my early 20’s and up to now I’ve been seeing a lot in the market essential oils that will surely bankrupt my bank account.

I have this new discovery were you can extra oil from seeds like chia, flax and sesame which is really beneficial to our healthy and beauty routine. Imagine you’ll just need this machine and your essential oil will be as natural as it is. The machine I was talking about is the new Misso s2o or Seed-to-oil extractor.

Mr. YS Kim the inventor and ceo of Misso s2o

MISSO®, according to its president and inventor, Youn Soo Kim, means “beautiful and it makes you younger.” The Korean inventor had travelled all the way from South Korea to the Philippines to bring his invention and make it as a good household appliance for every Filipino family to provide the natural oil extracted right inside your home. “When you use MISSO®, our products, you will become more beautiful and younger.”

Chef Chad Datu and Chef Louise Mabulo also did some amazing food with essential oils that they extracted from the new Misso s2o

Did you you?

Chia Seed is considered as the super moisturizer and it contains omega-3 for brain function improvement.

Black Sesame Seed is known as the reversing agent of graying hair and it can also relieves arthritis.

White Sesame Seeds can reduce wrinkles and is also a good cure to sleep disorders.

Flax Seeds reduces cellulites and aids in weight loss.

Koreans are notable for having beautiful skin and most Hollywood actresses like Megan Fox, Gwyneth Paltrow and Emma Stone are avid user of seed oil extracts. Now, with Misso s2o you don’t need to by expensive oil products that we don’t know if its natural. Most products in the market have harmful chemicals that brings our skin to a greater problem, but with Misso s2o you just need to buy the seed and extract it yourself.

Chicke and Eggplant Skewers with Cheese Fondue and Chili-Sesame Oil

Green salad with roasted white sesame vinaigrette

Green salad with Black Sesame Yoghurt

Baked Chili Sesame Chicken Inasal with Sesame Rice

Black Sesame Ice Cream

  If you buy your Misso s2o now you’ll save P1,800 if you pre-order the Misso s2o. You’ll just pay P16,199 and get a free starter kit with your machine!

MISSO® s2o Seed-to-Oil Wonder Extractor is exclusively distributed by IAJ Wellness Corporation.  IAJ Wellness Corporation is also the distributor of premium brands like Australian appliance brand- Breville, Goodsphere, the air-revitalizer and a proud member of the WOW Group. To know more about Misso s2O, visit www.misso.com.ph or find us on Facebook, Twitter & Instagram @MissoPH.

  Achieve beautiful skin and a healthy body with Misso Seed-to-Oil Extractor! I’ve been an avid fan of essentials oil ever since I was called ate (big sister) by someone who looks so old of her age, but to be honest I started being conscious f my skin when I was in my early 20’s and up to now I’ve been seeing a lot in the market essential oils that will surely bankrupt my bank account.

#Essential Oils #Misso #Misso Seed-to-oil extractor #Oil

[sdconnection-blog]

By Frank Sabatini Jr.

Other than ducking into Fiori’s Pizza & Deli for an occasional Lotto ticket and a fast slice of pizza, I never focused much on the menu board hanging over the food counter until recently.

To my surprise, the nearly 40-year-old liquor store conceals a grill and deep-fryer in a room behind the pizza ovens, which means items such as burgers, Philly cheesesteaks, Buffalo chicken wings, fried shrimp and veal-lamb gyros are sold here.

The store’s menu goes beyond pizza and deli sandwiches (Photos by Frank Sabatini Jr.)

There are also several pasta dishes in the offing. Though listed on the board, the items are upstaged by copious options for traditional and specialty pizzas heading the menu.

Fiori’s has more or less passed my litmus test for pizza. The dough is made onsite and then stretched and tossed in plain view, resulting in a satisfactory crust that is neither insipid nor sensational. Sizes range from 14 inches to 20 inches at prices that fall comfortably below the local competition while slices cost $2 or $2.50, depending on their toppings.

Fiori’s blanco pizza

The sauce is also house-made despite its restrained measures of oregano and spices. Yet while delving deeper into Fiori’s menu over a few visits, the sauce-less Blanco pizza crowned with ricotta cheese, garlic and finely chopped broccoli has become one of my favorite vegetarian pies in town. The ingredients are tastefully balanced.

A cheeseburger I ordered was mediocre in comparison — not quite the half-pounder stated on the menu. I’d venture to guess the patty was pre-formed by a major supplier, given the perfectly shaped disk it was.

Fries are included with the burgers

The saving graces were the freshly sliced red onions and crisp shredded lettuce inside the toasted bun, as well as the accompanying french fries served hot and golden brown.

In that same visit, while seated at one of two tables inside the store, I tried the Greek salad, which was loaded into a large plastic container and filled deeply with fresh iceberg lettuce. Though generously adorned with creamy feta cheese, Kalamata olives, ripe tomatoes, cucumbers and onions, I was left with vast amounts of lettuce after the garnishments had run their course.

Greek salad

Some nights later I ventured into more daring territory by phoning in a pickup order for a Philly cheesesteak and chicken wings. I had never purchased either from anyplace other than an established eatery or restaurant, let alone a neighborhood liquor store where you can’t see or smell food cooking except for the pizzas.

The cheesesteak was actually very good with its tender, chipped beef strewn with grilled green bell peppers and onions. Topped with melted mozzarella and served in a fluffy torpedo roll sporting toasted edges, it’s well worth the $6.99 price tag if you can live without Cheez Whiz and higher grades of meat used in establishments that specialize in the sandwich.

The Philly steak sandwich

I requested the chicken wings extra crispy and they were cooked as such. The menu states they’re sold by the dozen. I only got 10, which was no big deal except for the fact they were over-sauced.

Pizza dough is made and stretched onsite. (Photos by Frank Sabatini Jr.)

Had they been shaken in the Buffalo-style sauce instead of doused and served with sturdier blue cheese dressing, I’d have given them greater love.

Other menu choices include jalapeno poppers, lasagna, ravioli, and assorted hot and cold sandwiches such as Italian sausage, eggplant Parmesan, meatball, roast beef, pastrami and more, all at impressively reasonable prices.

Fiori’s also delivers within a 3-mile or so radius throughout Uptown.

And with valid ID, you can perk up your meal with booze brought right to your door from the store’s vast selection of spirits, wine and craft beer.

—Frank Sabatini Jr. is the author of “Secret San Diego” (ECW Press), and began his local writing career more than two decades ago as a staffer for the former San Diego Tribune. Reach him at [email protected].

The post Meal discoveries inside a liquor store appeared first on San Diego Uptown News.

#gallery-0-6 { margin: auto; } #gallery-0-6 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-6 img { border: 2px solid #cfcfcf; } #gallery-0-6 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Conor Chinn

La Jolla Cave

Demographics of La Jolla

Community Groups La Jolla

Landmarks in La Jolla

Rolf Benirschke

Gerry Driscoll

Dick Enberg

Doug Flutie

J. J. Isler

Gene Littler

Rey Mysterio

Bob Skinner

Joel Skinner

Craig Stadler

Alexandra Stevenson

Lou Thesz

John Michels

Izetta Jewel Miller

Religious Institutions in La Jolla

Beach Barber Tract

Beach Barber La Jolla High School

Missing Attachment

Missing Attachment

San Diego Short Sale Real Estate Investing

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Rehabbing San Diego Real Estate

Rehabbing San Diego Real Estate

Rehabbing San Diego Real Estate

Rehabbing San Diego Real Estate

Rehabbing San Diego Real Estate

Rehabbing San Diego Real Estate

seven bridge walk

bridge balboa park

bridge balboa park walk

balboa park bridge

banker hill walk

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Missing Attachment

Mission Valley Carjacking at Promenade

p-89EKCgBk8MZdE

Original Article Provided By: SDUptownNews.com Meal discoveries inside a liquor store By Frank Sabatini Jr. Other than ducking into Fiori’s Pizza & Deli for an occasional Lotto ticket and a fast slice of pizza, I never focused much on the menu board hanging over the food counter until recently.

[tottblog]

Snatched out of Brooklyn, New York before my youth, Georgia and I haven’t had the greatest relationship. But I’ve discovered hope in Atlanta. One of the things I’ve come to do at least once every time I return- with the exception of this trip- is breakfast at West Egg Café. I’m a fan of their mastery of the basics and their willingness to switch it up, keeping it fresh. My brother, Rich, will even go as far as to say that they not only have the best coffee, but also the best water in Atlanta. But this time, we spent our time at the table of Morningside Kitchen, right outside of Midtown.

Refreshments

As we pulled up, I straightened up my slouching posture, taking in the unfamiliar surroundings, the strip of storefronts to my left and to my right, with Morningside protruding on the end of the strip. Out of the cold, misty outdoors and into the bustling restaurant. It was a refreshing new atmosphere. I was glad to have visited a restaurant I hadn’t been to, especially because I assumed I was headed somewhere else altogether. The place looked promising, its outside with the feeling of a town with its narrowing streets and nearby neighbors joined by their brick façade. Beneath a shingled awning the door opened to an array of smiles with a friendly and sunny ambience, never minding the drizzle outside.

My mood was brightened all the more with the discovery of family I didn’t know would be joining us. Some of my family gathered to wish me a happy birthday. Actually, I thought it was just a farewell. I found my Rich at the bar, the sound of champagne flowing from his flute. He was drinking a gingermosa. My initial thought was gin and orange juice. I’m not so cocktail savvy yet. He ordered me one too,- ginger beer and champagne- a more mature, mellow flavor. We continued to the table to examine the menu. It looked pretty good: hashes, “benedicts”, cakes, and more. The prices were fairly decent too. I looked at their brunch starters and wanted to get something that could be shared. I heard the smoked salmon rilletes were good but the shakshouka– poached eggs, with peppers, onions, tomatoes, smoked paprika, and grilled toast- was intriguing. They were out of rilletes making my choice that much simpler. Someone else at the table ordered the cool dip trio of hummus, eggplant and roasted green pepper dips served with grilled pita and sliced carrots and radish.

The shakshouka arrived with a couple pieces of crispy toast, or maybe croutons, the tomatoes et al in a ceramic dish with two poached eggs on its surface. The flavors weren’t very complex but the trios offerings were much more satisfying. I enjoyed the “Rotisserie chicken” sensation of the hummus- rich with herbs and spice. I liked the green pepper too, attracted to its sweet flavor. It’s flavor lasted much longer than the pita, or the bread from my shakshouka, eating the rest with my spoon. The remaining dip was taken to-go.

We’d now await our entrees. I ordered a short rib hash with avocado and poached eggs draped with sauce choron– a tomato variant of hollandaise- subject to the recommendation of our server; if he knew of a tastier dish, I was having that; but he gave me the go ahead. The short ribs were pleasantly tender but that was the most excitement found in the dish. I wished for greater depth of flavor and diversity of texture. I understand it was a hash but even a quick kiss on the face of a flaming cast iron would done fine. And I was suspicious of the avocado mash, wishing for slices. My sister ordered the rotisserie chicken hash-full of flavor but feeling, to her, like mash in the mouth.

Oh and I also ordered a side of their cheddar-gouda grits for the sake of comparison; West Egg’s grits, so far, are the only grits in the world that Rich eats. Morningside didn’t change that. They lacked the supple, creamy, custard like feel that I’ve experienced at West Eg- Just missing something.

So Morningside Kitchen.

Good start to start the day? Or wrong side of the bed? Fair selection of cocktails. Ok food. But better company! Also our server wasn’t bad. He was spread thin but made great effort to remedy that, attending to our needs and accommodate my comedic brothers silly requests with patience. If you go knowing what to expect, you won’t be upset. I could whip these up in my kitchen on any late morning with no problem, however- though me and the poached eggs don’t always get along. But brunch isn’t there mainstay so I’d give them a chance for dinner service but will continue to hail the West Egg as the breakfast spot of Atlanta until you show me otherwise. If you beat me to Morningside Kitchen for dinner, won’t you let us know how it is? Know any where else to find a great breakfast in The greater Atlanta area?

Brunch in Atlanta: Morningside Kitchen Snatched out of Brooklyn, New York before my youth, Georgia and I haven't had the greatest relationship.

#Atlanta #bar #breakfast #brick #brunch #Chef #ChefTasteBud #cocktail #eggs #family #georgia #leftover makeover #mimosa #Navy #Pancakes #restuarant #Robert Flowers #RobertFlours #share #sunny side up #town #travel