#tonton grill

[tontongrill]

Notre couscous royal fait maison, riche et copieux. A manger en plat principal, sans faire d’entrée. #tonton #grill #tontongrill #restaurant #restaurantmontereau #confluent #quaidyonne #auborddelaseine #faitmaison #frais #couscousmarocain #couscousroyal (à Tonton GRILL Restaurant § Bar) https://www.instagram.com/p/ClE6BBnqYf7/?igshid=NGJjMDIxMWI=

#tonton #grill #tontongrill #restaurant #restaurantmontereau #confluent #quaidyonne #auborddelaseine #faitmaison #frais #couscousmarocain #couscousroyal

[infogaruda]

5 Rekomendasi Anime Genre Harem Terbaru dan Terupdate

Genre anime harem terbaru adalah genre yang berkisar pada seorang karakter utama, biasanya laki-laki, yang dikelilingi oleh tiga atau lebih karakter lain dari jenis kelamin yang berlawanan atau tertarik pada mereka. Karakter-karakter tersebut biasanya memiliki perasaan romantis atau tertarik secara seksual terhadap karakter utama. 

Dalam anime harem, penonton biasanya diberikan banyak konflik dan situasi yang membingungkan yang dihasilkan dari interaksi antara karakter utama dan haremnya. Genre ini seringkali mencakup elemen-elemen dari genre lain seperti komedi, romansa, dan aksi, menciptakan nuansa yang unik dan menarik bagi penonton.

Daftar Film Anime Genre Harem Terbaru

Dalam beberapa tahun terakhir, banyak anime harem terbaru yang telah dirilis dan berhasil menarik perhatian penonton. Berikut ini adalah beberapa contoh anime harem terbaru beserta sedikit informasi mengenai genre tersebut:

1. Hensuki: Are You Willing to Fall in Love with a Pervert, as Long as She's a Cutie?

Anime genre harem terbaru ini bercerita tentang Keiki Kiryu, siswa SMA yang menemukan surat cinta anonim. Kiryu mencoba mencari si pengirim surat ini, yang ternyata adalah salah satu dari beberapa gadis di sekelilingnya. Setiap gadis memiliki sifat yang unik dan pervert, masih sesuai dengan tema harem.

2. The Quintessential Quintuplets

Bercerita tentang Futaro Uesugi, seorang siswa jenius yang ditugaskan untuk mengajar lima saudari kembar, Nakano. Meski awalnya terasa sulit, hubungan antara mereka berubah menjadi cinta, menambah unsur harem kepada cerita ini.

3. Boarding School Juliet

Anime genre harem terbaru ini berlatar pada sekolah asrama yang terbagi antara dua negara. Protagonis, Romio Inuzuka, menjadi tertarik pada adik kelasnya, Juliet Persia. Di tengah rivalitas antara kedua negara, Inuzuka harus menjaga rahasianya dalam hubungan ini. Seiring berjalannya cerita, beberapa karakter wanita lain akan tertarik pada Inuzuka, menjadikan anime ini sebagai harem. Cobalah tonton anime ini di web nonton anime terlengkap. 

4. Conception

Protagonis, Itsuki, terpilih sebagai penyelamat dunia Granvania dari bencana. Untuk melakukan ini, Itsuki harus kawin dengan 12 gadis penduduk setempat, yang dikenal sebagai Star Maidens. Anime ini mengeksplorasi hubungan antara Itsuki dan Star Maidens yang berbeda, menjadikannya anime harem. Silahkan nikmati ini di web Sokuja atau nonton anime no sensor.

5. Peter Grill and the Philosopher's Time

Peter Grill, seorang prajurit terkuat di dunia, menarik perhatian banyak karakter wanita yang ingin memiliki keturunan kuat. Meski Peter punya kekasih, situasi yang menarik ini menjadikan anime genre harem terbaru.

Genre anime harem mencakup cerita di mana karakter utama, biasanya laki-laki, dikelilingi oleh beberapa karakter dari jenis kelamin yang berlawanan atau tertarik pada mereka. Ada tiga atau lebih karakter yang memiliki perasaan romantis atau tertarik secara seksual terhadap karakter utama. 

Terdapat banyak konflik dan situasi yang menghasilkan interaksi antara karakter utama dan harem. Genre ini sering Anda temui dalam anime dengan elemen-elemen dari genre lain seperti komedi, romansa, dan aksi.

Kesimpulan

Hubungan romantis antara karakter utama dan karakter-karakter harem menimbulkan beragam interaksi dan perasaan yang menarik. Setiap karakter memiliki kepribadian yang unik dan berbeda-beda, menciptakan dinamika menarik antara mereka. 

Rivalitas dan intrik antara karakter-karakter wanita dalam mencari perhatian atau kasih sayang dari karakter utama, memberikan elemen drama yang membuat cerita semakin menarik. Sebagai tambahan, situasi yang membingungkan dan konflik dalam genre harem sering kali menjadi bumbu penyedap kepala menyaksikan anime ini.

Dalam menjelajahi anime harem terbaru, penonton dapat menemukan berbagai cerita yang unik dan menarik dengan berbagai suasana hati dan gaya, menyediakan pengalaman menyenangkan dan menghibur bagi para penonton.

[kien1tc]

こんにちは。 吃午飯了嗎？ Good afternoon. 豚バラ丼 烤五花肉蓋飯 Grilled Pork Belly Rice Bowl 🔥🐷🍚 #昼食 #午餐 #Lunch 🥢🏙, #壬寅 #小雪 #NOV #2022 •̥̑.̮•̥̑ @ TONTON, #田町 #Tamachi, #鶴賀 #Tsuruga, #千曲 #Chikuma, #信州 #Shinshū 🏞⛰, #JPN 🗾🇯🇵 https://www.butadon-tonton.jp ¥858 >> ¥500._ ($3.60_, €3.50_) 💱 (at Nagano, Nagano) https://www.instagram.com/p/ClaRWlhpC-J/?igshid=NGJjMDIxMWI=

#昼食 #午餐 #lunch #壬寅 #小雪 #nov #2022 #田町 #tamachi #鶴賀 #tsuruga #千曲 #chikuma #信州 #shinshū #jpn

[elnur]

Qızımın əl işi. (à Tonton GRILL Restaurant § Bar) https://www.instagram.com/p/CkJtjXGjC0X/?igshid=NGJjMDIxMWI=

[asking-tenten]

Do you have a grudge against tonton being shown more then you 🤔

no haha i dont hold grudges...but ah...why wont you come here and enjoy some grilled pork with me, tonton-san?

#ask #anonymous #tenten

[eataku]

Juku Izakaya, NYC

I’ve said it before and I’ll say it again... Chef Koji Hagihara is one of the finest chefs currently working in NYC. Combining Japanese, Chinese and French training and techniques, he creates some of the most innovative and memorable menus wherever he works. I’ve posted about the amazing meals we enjoyed at Hakata Tonton during his long tenure there, as well as his time in the kitchen at short-lived hotspot Roki. Now Koji-san has moved downtown to the year-old Japanese eatery Juku, or more specifically, Juku Izakaya...

Juku is actually three different dining destinations across three floors... the top level being an outstanding sushi counter run by chef/owner/”sushi boss” Kazuo Yoshida, and the basement being a cocktail lounge with fun bar bites. The izakaya is sandwiched between the two on the main floor where Chef Koji runs the kitchen and recently revamped the menu in his signature style. Here’s a look...

Madai (red se bream) crudo with olive oil, orange, jalapeno and smoked salt...

“Foie Au Raisin” Gyoza...

Crispy dumpling skins topped with seared foie gras, green grape compote and prosciutto...

“The Garden”, a mix of seasonal vegetables, raw and fried, in a Japanese “hummus” with black shichimi spice...

Charred shishito peppers with parmsean cheese and olive oil...

A “Thrice Cooked Potato” topped with a mixed mushroom medley and truffle butter...

Blackened scallops with Brussels sprout leaves, cilantro chutney and aged soy salt...

Their insanely delicious Lobster Uni Mac & Cheese, which was more seafood than pasta...

The Colorado lamb chop...

Aged in shio koji and grilled to perfection...

Tea Smoked Duck, crusted in hojicha miso and served over a powder of cure duck egg...

A eye-popping platter of sushi and sashimi that Chef Kazuo was kind enough to send down for us...

The board was the size of the table and covered with every treasure the ocean has to offer...

And you can see the tuna-filled futomaki peaking through there...

Quite a treat, I must say, and devoured with a promise to sit at the sushi counter on our next visit...

The meal ended with an off-the-menu surprise, a bowl of Chef Koji’s new ramen...

A 100% fish-based broth made with the bones of red sea bream...

So simple yet so succulent, served with the springiest of noodles...

And for “dessert”, their Momo Jiri cocktail, a blend of Jasmine gin, white peach, lime juice and sparkling wine, topped with an edible Dianthus flower...

The name “Juku” can mean “cram school”, but is also a play on “jyu kyu” or “19” in Japanese (Kazuo’s old restaurant in Brooklyn was called “1 or 9”), hence the numbered jerseys the chefs all wear...

We could not have been more satisfied with the meal here at Juku! And not just with the tantalizing tastes or perfect portions of the dishes, but with the joy that comes from seeing one of your friends finding a new path in life and having such success on it!!

Please go down to Chinatown and let Chef Koji take care of you. And be sure to tell him that C.B. sent you!

JUKU IZAKAYA

32 Mulberry St.

NY, NY 10013

646-590-2111

https://jukunyc.com/

#NYC #Japanese #izakaya #sushi #ramen #sashimi #noodles #Chinatown #New York City #duck #roast duck #crudo #shishito #peppers #hot peppers #fish #lamb chop #shio koji #marinated #aged #bar #cocktails #beer #futomaki #chef #chefslife #nyceats #NYC eats #foie gras #uni

[roseraiemusee]

Night tangled in Melawai

These night we drove to the south area,  the hidden gems of authentic Japanese cuisine (and aesthetic spot for your instagram feed lol). We tried daitokyo sakaba and it’s so BREATHTAKING GYUTAN DON (grilled beef tounge rice bowl) It’s cost 72.000 IDR around 6 USD. Not only the ricebowl they have so many kind of little bite menu to choose, my fav is tonton tsumami 35.000 IDR and buta bara 22.000 IDR (all the small bite cost 2 USD-4 USD).

After fill our lust of food we took around there, Filosofi Kopi is the best place to tic-talk with boo, the interior full of indie stuff, small yet cozy 2 words describe everything. My fav is always be hot chocolate (36.000) and jemmy’s fav is always be café latte (33.000) and the other  fluffy fudge brownies (I forgot the name and prices…lol but the cost around 20.000/2USD).

last but not the end, this town (little Tokyo) is covered with tokyo in 80’s vibe, if you looking the best places -some aesthetic spot  for photograph you can come to little Tokyo at night. You will be in Tokyo for some hours lol.

Canon af 35 ml + kodak color plus 200 + ASA 200

#35 mm film #35mm photography #35 mm #indonesian35mm #35mm story #canon af 35 ml #Canon user #canonphotography #film photography #canon asia #analog camera #analoggram #madeinjakarta #wheretonext #enjoyjakarta #analog picture #analog photography #little tokyo #Melawai #japanese stuff #kodak color plus 200 #kodakfilm #entertainment #where to go jakarta #travel #travel spot

[negezdik]

11 yıldır ‘Ekmek arası Türk lezzetleri’ sunan ‘Tonton Baba’, Florya, Etiler, İncirli, Cevizlibağ, Cennet, Çapa, Bakırköy, Yeşilköy’de bulunan 8 şubesi ve yol üstü lezzet durağı konseptiyle sucuk ve köfte deyince akla ilk gelen adreslerden.👍👍 Tonton Baba’nın ricamızı kırmayıp elleriyle hazırladığı bu ‘Duble Tonton Baba Ekmek’ içerisinde 100gr sucuk, 100gr köfte, cheddar peyniri, özel Tonton sos, göbek marul, karemelize soğan, kuru soğan, maydonoz ve domates var.😋😋 Kendi özel reçeteleri ile ürettikleri Tonton sucuklarını kullanan Tonton Baba şubelerini yılda 1 milyona yakın kişi ziyaret ediyormuş, siz de deneyin derim.💯💯 🇬🇧_____________________________________ ‘Tonton Baba’ has 8 branches in İstanbul offering traditional Turkish street food sandwiches since 2008 and their branches are visited by nearly 1 million people annually.👍👍 ‘Tonton Baba’ prepared this delicious ‘Double Tonton Baba’ himself for us, which is made with 100gr sucuk(spicy Turkish sausage), 100gr meatballs, cheddar cheese, special Tonton sauce,lettuce, caramelized onions parsley and tomatoes.😋😋 They serve amazing street food so you should definitely try ‘Tonton Baba’s sandwiches made with their own sucuk, produced with a special recipe.💯💯 ________________________________________ @tonton.baba #tontonbaba #etiler #streetfood #sucuk #köfte #cheddar #sos #ızgara #istanbul #Türkiye #sandwich #video #foodvideo #foodporn #foodie #grill #meatballs #delicious #lezzet #NeGezdik (at tonton baba) https://www.instagram.com/p/BtRChyTAAXt/?utm_source=ig_tumblr_share&igshid=1r6g3f9h5q0et

#tontonbaba #etiler #streetfood #sucuk #köfte #cheddar #sos #ızgara #istanbul #türkiye #sandwich #video #foodvideo #foodporn #foodie #grill #meatballs #delicious #lezzet #negezdik

[you-tubers-balikpapan]

Tonton "Paprika Chicken || Grill chicken paprika || Chicken" di YouTube

Tonton “Paprika Chicken || Grill chicken paprika || Chicken” di YouTube

View On WordPress

#receive #Resipe #Soup

[studyingpearl]

60-day Language Challenge

✨ Day 12 ✨  Try 2 tongue twisters.

Cinq gros rats grillent dans la grosse graisse grasse. – 5 large rats grill in the big, fatty fat.

Si mon tonton tond ton tonton, ton tonton sera tondu. – Si mon tonton tond ton tonton, ton tonton sera tondu.

These are the tongue twisters that I’ve chosen. I had already seen someone do the second one and I thought it was very funny so I decided to try it 😂

#my posts #languages #french #studyblr #langblr #studyblog #studyinspo #60 day language challenge

[tontongrill]

L'ARRIVAGE DES SAUMONS FRAIS. Venez découvrir notre saumon au beurre! #saumon #salmon #faitmaison #frais #restaurant #restaurantmontereau #confluent #tonton #grill #tontongrill #grillade #poisson #montereau #montereaufaultyonne #food #fruitsdemer #seineetmarne #77130 #quaidyonne #fraisetlocal (à Tonton GRILL Restaurant § Bar) https://www.instagram.com/p/CkramgpqnJG/?igshid=NGJjMDIxMWI=

#saumon #salmon #faitmaison #frais #restaurant #restaurantmontereau #confluent #tonton #grill #tontongrill #grillade #poisson #montereau #montereaufaultyonne #food #fruitsdemer #seineetmarne #77130 #quaidyonne #fraisetlocal

[lavegetarienne]

cela faisait longtemps que je n'avais pas reçu mon amie hobbite Elanor! nous avons forcément devisé de l'exposition à Paris, je lui ai offert une reproduction de la Comté encadrée, et surtout nous avons mangé!!

  tarte aux pommes aux étoiles d'Eärendil ⭐

ingrédients (pour un Hobbit normalement consitué ou 4 Elfes végétariens)

- 2 pommes bio si possible, du verger de Rivendell encore mieux! - 1 pâte sablée, faite à la main, du moins sans beurre - un mélange d'épices et de sucre: 2 cuillères à café de sucre complet, 1/2 cuillère de cannelle, 1/4 de cuillère de muscade, 1/8 de cuillère de cardamome - un peu de lait ou de crème pour dorer

préparation

au préalable, découper des étoiles dans le bord de la pâte, on va le replier, ça se verra pas ^_^, et les réserver dans une petite assiette au fridge.  les papillons, ça marche aussi, ou les coeurs, si vous êtes d'humeur valentine.  foncer le moule avé la pâte, la saupoudrer légèrement du mélange de sucre et épices, et réserver. laver les pommes  et les découper en fines tranches. les disposer sur la pâte de la façon qu'il vous plaira.  moi j'aime bien dans le sens horaire et anti horaire, pour signifier que le temps passe mais n'atteint pas les Elfes immortels ;) replier le bord de la tarte sur lui même.

préchauffer le four à 180°.

saupoudrer généreusement les pommes de sucre et épices. disposer les petites étoiles sur le dessus, celles qui vous attendaient au fridge. passer un peu de lait ou de crème au pinceau sur les étoiles et le bord de la tarte.

enfourner 30 à 35mn, jusqu'à ce que la pâte soit bien dorée.

    petites tourtes aux légumes de la Comté

ingrédients (6 pièces)

- une pâte feuilletée de qualité, mais toujours sans beurre - des légumes variés (et si possible du potager de tonton Bilbo): oignon, citrouille, poireau, chou vert, champignons - herbes de Provence - huile d'olive - sel poivre

préparation

faire chauffer l'huile dans une cocotte, puis saupoudrer d'herbes. couvrir et laisser les arômes monter.

pendant ce temps, découper tous les légumes en petits morceaux.

ajouter d'abord l'oignon, laisser dorer un peu, puis ajouter le chou et le poireau, mélanger, et cuire à l'étouffée une dizaine de minutes. ajouter ensuite la citrouille et les champignons, bien mélanger, ajouter un fond d'eau, saler poivrer, et laisser cuire une quinzaine de minutes à feu doux.

pendant ce temps, dérouler la pâte feuilletée et découper  6 cercles pour foncer des empreintes à muffins, puis découper 6 plus petits cercles pour faire les chapeaux.

quand les légumes sont tendres, les sortir avec une écumoire pour bien les égoutter, et garnir chaque tourtelette (oh c'est mignon ça tourtelette!!!

) en tassant bien les légumes dedans.

préchauffer le four à 200°.

recouvrir chaque tourtelette d'un petit disque de pâte dans lequel on aura préalablement pratiqué un trou.

sceller les bords, passer un peu de lait ou de crème au pinceau, faire quelques jolies entailles décoratives sur le dessus, et enfourner un bonne trentaine de minutes, sur la grille en position basse.

ces tourtelettes se mangent chaudes, froides ou réchauffées, et se congèlent très bien (même si techniquement, les Hobbits n'ont pas de congélateur...

)

  ► concerning Hobbits 

et si vous cherchez plus de recettes de la Terre du Milieu, vous pourriez aller voir par ici...  

#vegetarienne

[robertbrennerposts]

MORE GORGEOUS GRILLED PIG FEET. (at Hakata Tonton) https://www.instagram.com/p/Bz8OZA0hdYW/?igshid=1cm50anw4g65g

[fuckuuufuckingfuck]

L'enterrement

9h. Je suis allé voir son corps au funérarium. Comme ça fait quelques jours qu'elle est décédée c'était vraiment horrible. Presque insoutenable. Je suis sorti fumé direct et je suis rerentré ensuite. Je n'oublierai jamais l'image de ses doigts qui ressemblaient à des gants. Ma tatie R lui a mis une fleur dans les cheveux. Mon papi pleurait. 9h30. J'étais avec mon papi. Dès que je faisais un pas pour m'éloigner il m'appeler et me prenait la main. On est resté tellement de temps lui et moi. Ma main qui serait si fort la sienne. J'ai compris qu'il a besoin de moi autant que j'ai besoin de lui, si ce n'est même plus. 10:20. Eglise. Horrible. J'étais à côté de mon cousin qui pète plus haut que son cul et les trois quart de ma famille ne m'ont pas reconnus et donc pas dit bonjour. Ils ont dit tout un ramassis de conneries alors qu'ils ne la connaissaient pas. Comme si mettre 2€ dans un panier aller l'emmener tout droit au paradis. Si Dieu existait, il ne lui aurait pas pris son esprit. En saluant les enfants de ma grand-mère ma mère m'a pris dans ses bras et m'a dit "Je t'aime et je t'aimerai toujours peu importe ce que tu penses" dans l'oreille. Ca m'a déchiré parce que j'étais seul pendant 45 min en sortant de l'église. Tout le monde était avec ses amis ou la famille d'Espagne. Et moi non. Moi je regardais un bout de bois à l'arrière d'une voiture, la clope à la main. 12:20 Crématorium. Mon cousin du sud et moi on était seul au fond de la salle. Mes cousines ont lu de très jolis poèmes. Et ma cousine de nouvelle Calédonie a choisi de tres bonnes musiques. Quand ils ont mis sont cercueils dans la salle d'à côté pour brûler chaque cellules pourrissantes de son corps ça a fait tellement mal. Voir la porte se refermer. Mon papi fondre en larme. J'ai serré mon cousin si fort que Je crois que s'il n'avait pas été là j'aurais tout claqué. Pendant qu'on se remémorait sa vie, j'ai pensé à la chanson qui me fera toujours penser à elle. Je veux réussir pour elle. Parce qu'elle se demerdait toujours pour obtenir ce qu'elle voulait. Elle l'obtenait putain. Un jour je chanterai cette chanson devant des milliers de personnes, vous verrez. En partant j'ai pris une fleur de la croix qui était posée sur son cercueil. 13:30 On est parti manger chez mon grand-père. J'ai planté la fleur dans son jardin. On a tous bu des shots de wisky et des bulles. Si bien qu'on était plus ou moins saoule à 15:00. Mon papi souriait grâce à nous et à ses merveilleux anxiolytiques. On commençait à oublier. 16:30 Cimetière. A ce qu'il paraît ma mamie voulait qu'on disperse ses cendres dans le jardin des souvenirs. Dans ma ville le jardin des souvenirs c'est les égouts. Donc on a été au cimetière. Il pleuvait. Le monsieur a mis la boîte de ses cendres sur une grille et mes tonton et taties l'ont ouvertes ensemble. Ça a fait mal. Il n'y a pas de photo, de pierre ou de mot pour se rappeler d'elle. Il n'y a rien du tout. 22:13 C'est fini et je ne sais pas si j'ai eu plus de colère, de tristesse, d'envie suicidaires ou d'envie de vivre à m'en exploser les poumons aujourd'hui.

[francetaste]

A classic dish of the south of France is ratatouille niçoise. It’s summer on a plate. It’s also a great dish for entertaining because it’s even better the second day, so it’s ideal to make ahead. Nice gets credit for its creation but it’s a dish common to all of Occitanie, the broad swath of southern France.

My friend Christine put it on the menu for our cooking class, along with grilled thyme lamb chops, which I’ll also include here.

Remember, for a same-day dinner, we made the desserts first, starting with the crème catalan, then the baba au rhum. Once the baba was cooling, we tackled the ratatouille, or rata, as the French like to say. It’s very French to cut off words to two syllables: Coca-Cola becomes Coca (not Coke); McDonald’s is known as “MacDo”; spaghetti bolognaise is called “bolo”; Carcassonne is called “Carca”….

Even first names get shortened to two syllables (often one syllable repeated twice) to form a nickname: Laurence is Lolo; Louis is Loulou; Alphonse is Fonfon; Georges or Joseph becomes Jojo; Julien is Juju. Now that I think about it, all those are male names. Though I know a Brigitte who goes by Bibi. Female names often get -ou at the end: Michelle becomes Michou (sounds like mishoo); Giselle is Gisou. And there are another range of nicknames that also use the repeated two-syllable style: uncle (officially it’s oncle, but familiarly it’s tonton); I know a Tintin… But there are exceptions: a son (fils) may be affectionally referred to as fiston. Aunt (tante) becomes tatie. Grandmother (grand-mère) is more likely called mamie.

Back to the rata.

Here’s what you need (easy to remember, it’s 3 of everything):

olive oil

3 onions, minced

3 small eggplants, (large) dice. Purple ones should be peeled; white ones have a thinner, milder skin that can be left on.

3 zucchini, peeled and diced

3 tomatoes, peeled (blanche first) and cut into large chunks

1 green pepper, diced

1 red pepper, diced

1 yellow pepper, diced

salt, pepper, thyme, and a bay leaf or two

Cover the bottom of a large, heavy pan with a coat of olive oil. Cook the onions over medium heat, stirring often, until they soften.

Add the eggplant, and continue to stir until it softens.

Add the zucchini. Then the peppers. Then the tomato and spices.

Let it cook until everything has softened up. Don’t put on the lid or you will end up with a lot of juice.

Serve hot, cold or lukewarm.

What I like about rata is that there are no mistakes (unless you really burn it or you overcook the vegetables into mush–one of the Carnivore’s sharpest insults for a mix of overcooked food is “ratatouille”) and lots of room for variation.

To reduce the juice, I like to cook everything quickly and separately over high heat, so the outsides of the zucchini and eggplants, especially, brown, but the vegetables aren’t too cooked. They get added in turn to a mixing bowl and then heated together before serving. Or not heated. I learned, while writing this, that cooking the vegetables separately is the method that the French bible of cuisine, Larousse Gastronomique, suggests, though it says to cook the mix about 20 minutes in the oven. Putting the dish in the oven is a good way to avoid scorching the bottom, but I’d rather just keep it stovetop and not heat up the kitchen.

I rarely peel vegetables–out of laziness and also for the added nutrition. I also add plenty of garlic–three or four cloves. Sometimes I use herbes de provence, a mix of thyme, marjoram, rosemary, basil and savory, which we tend to put into almost everything. Other times, I use fresh herbs from the garden–thyme, rosemary, basil.  

Rata is a good way to eat the rainbow. Consuming a variety of fruits and vegetables gives you different nutrients, since the colors are linked to different disease-fighting chemicals, called phytochemicals.

Another plus for ratatouille: leftovers are great, and you can even put it on pasta or rice for a vegetarian meal.

We served it with provençale tomatoes (recipe coming soon) and thyme lamb chops.

For the lamb chops:

Cut off the egregious hunks of fat. They will just cause your grill to flame up.

Brush both sides with a little olive oil so the thyme sticks to the chops and so the chops don’t stick to the grill. Sprinkle with thyme, salt and pepper on both sides.

Cook to taste on your grill. The Carnivore swears by wood charcoal, but we won’t get judgy if you use gas.

Bon appétit!

  Ratatouille Niçoise A classic dish of the south of France is ratatouille niçoise. It's summer on a plate. It's also a great dish for entertaining because it's even better the second day, so it's ideal to make ahead.

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[biofunmy]

Who Needs Canvas? In Dakar, Street Artists Express Their Visions on Sides of Homes

DAKAR, Senegal — On one wall, the painting of a marabout, a Muslim holy man, peers out from behind a line hung with laundry. Nearby, a poster of an African woman in a bustle has been pasted to a house. Still further along, women socialize in front of a wall covered in an intricate black-and-white abstract pattern.

These are the painted houses of the Médina, a poor and working-class neighborhood near downtown Dakar. The neighborhood has welcomed street artists from all over the world to practice their craft in what the founder of the project calls the open sky museum. Dozens of wall paintings dot the neighborhood, bringing color to usually drab cement walls, and adding to the flourishing international art scene in Dakar.

Artists from not just Senegal but Burkina Faso, Algeria, Morocco, Congo, France and Italy have come to paint on these walls. They in turn have brought art lovers and tourists into a neighborhood where they otherwise might not go, to mingle with people they otherwise might not meet.

The wall art of the Médina “can bring together people who normally don’t even see each other,” said Mauro Petroni, a ceramist who has lived in Dakar for many years.

Street art seems to come naturally to Senegal, where many small shops are adorned with images of what they sell. Paintings of scissors signify tailors; heads with fancy hairstyles advertise barbers; images of cows and bowls of milk herald the ubiquitous sweet milk shops; a drawing of a sheep broadcasts the presence of a vendor serving grilled meat.

Shop art is commissioned by the shop owners, and sometimes painted by them too. But to paint on a house in the Médina neighborhood, it helps to go through Mamadou Boye Diallo, known as Modboye.

Mr. Diallo, 31, was born and raised in the Médina, the son of an elevator operator. He dropped out of school at 15 to become a break dancer and rollerblader. He got to know the art scene by working as a messenger, delivering fliers on roller blades for art galleries.

In 2010, he created Yataal Art, a nonprofit arts collective, and painted the first wall in the Médina with friends. The beauty of it is that “you don’t have to take a nice shower and wear perfume” to see the art, Mr. Diallo said. Among street artists seeking a wall to paint on, Mr. Diallo became the man to see.

“You have to pass by him in order to work in the Médina,” one of the street artists, Doline Legrand Diop, said. “He functions a bit like a curator.”

Ms. Legrand Diop lived in Dakar for many years and has two children by a Senegalese man, though she now lives in France. Her pictures of black people dressed as aristocrats, her #remakehistory project, can be seen on the walls of the Médina.

In the beginning, it was not always easy to convince homeowners to let people paint on their walls.

“They wanted money,” Mr. Diallo said. But as the project caught on, they wanted to keep up with their neighbors.

“It’s for the community,” said Tonton Kaba, a retired chauffeur, who has a Legrand Diop collage on his house.

Abdoulaye Camara, known as Père Djim, allowed an artist to paint the word “suba,” Wolof for tomorrow, on his house. He makes furniture of wood and animal horns on the street in the Médina, home to many artisans, so he could relate.

Still, what residents expect and what artists deliver are not always the same thing. Giacomo Bufarini, an Italian artist who goes by the art name Run, painted the wall of a house with a giant silhouette of the woman who lived there. He incorporated a window into her head, like a window into her mind.

Rather than being impressed by the concept, she complained that he had left the peeling paint on the window frame. “I told her I’m not like a decorator,” Mr. Bufarini recalled, sounding both peeved and guilty.

Another artist, Ernesto Novo, had to tiptoe around a large bull while he painted a row of African statuettes onto a wall last March. The animal is still there (as is the art).

The spirit of the open sky gallery is improvisational, just like the lives of many of the artists. Traveling through West Africa from France, an artist called the Wa, who would not give his real name, wound up in Senegal by accident, after his visa expired in Mauritania, and he and his friends drove to Senegal “for a beer.”

Mr. Bufarini recalled that after finishing his painting, he, Mr. Diallo and friends celebrated by going for a fish barbecue on the beach. Having no barbecue, they cooked on refrigerator racks scavenged from the trash, after burning off the plastic coating.

The painted-houses project has gotten so big that this year, Delphine Buysse, a Belgian curator, has arranged for artists in residence to live at a luxury hotel in Dakar, the Pullman, for a week, while painting in the Médina.

One of the most recent wall paintings was a collaboration between Kouka Ntadi, a Congolese-French artist, and Barkinado Bocoum, a Senegalese artist. Mr. Ntadi painted abstract portraits in black-and-white, and Mr. Bocoum added folksier portraits in bright colors.

Mr. Ntadi loved sharing the neighborhood with the commercial artists of the barbershops and the milk stores.

“I would say there is not really a border between the two in Africa,” he said. “It’s not like in France or the U.S. where there is a snobbism about art, and you can’t be in marketing. So for sure, we can still be an artist and make a design for a bottle of milk or a side of beef.”

Sahred From Source link Travel

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