#Apple Sauce Market Challenges

[lalsingh228-blog]

Apple Sauce Market Projected to Show Strong Growth

Advance Market Analytics published a new research publication on "Apple Sauce Market Insights, to 2028" with 232 pages and enriched with self-explained Tables and charts in presentable format. In the Study you will find new evolving Trends, Drivers, Restraints, Opportunities generated by targeting market associated stakeholders. The growth of the Apple Sauce market was mainly driven by the increasing R&D spending across the world.

Get Free Exclusive PDF Sample Copy of This Research @ https://www.advancemarketanalytics.com/sample-report/179658-global-apple-sauce-market The Apple Sauce Market report covers extensive analysis of the key market players, along with their business overview, expansion plans, and strategies. The key players studied in the report include: The J.M. Smucker Company (United States), Dr Pepper Snapple Group (United States), Nestlé S.A. (Switzerland), Materne North America Corp. (United States), Knouse Foods Cooperative Inc. (United States), Burnette Foods, Inc. (United States), Charles & Alice SAS (France), Leahy Orchards Inc (Canada), Seneca Foods Corporation (United States), Del Monte Food, Inc. (United States). Definition: Apple sauce is prepared by cooking unpeeled apples with an apple beverage or water. For style improvement, a range of spices like cinnamon and sweetening and flavorings agents together with honey or sugar area unit additional into apple sauce. These products are offered in varied packaging choices like pouches, cups, jars, and cans. Apple sauce is made of a supply of vitamin C and fiber or cellulose. As a result, apple sauce is widely used in the treatment of diarrhea-like diseases. excluding this, apple sauce assists in minimizing the danger of many diseases like cancer and upset. It conjointly helps in up digestion and reducing cellular aging. The following fragment talks about the Apple Sauce market types, applications, End-Users, Deployment model etc. A thorough analysis of Apple Sauce Market Segmentation: by Type (Sweetened, Plain), Application (Salads, Desserts, Bakery products, Others), Nature (Organic, Conventional), Packaging (Bottle, Sachets, Pouches, Others) Apple Sauce Market Drivers:

Rising Demand for the Ready to Eat Foods

Increasing Demand for the Supplements with Different Foods for Snacks like Waffles, Granola

Apple Sauce Market Trends:

Clean Label Manufacturing and Innovating Recipes around Apple Sauce

Apple Sauce Market Growth Opportunities:

Increasing Premixes and Flavourings in Functional Foods in Fitness Industry

Rising Demand for the Organic Foods by Vegan Population

As the Apple Sauce market is becoming increasingly competitive, it has become imperative for businesses to keep a constant watch on their competitor strategies and other changing trends in the Apple Sauce market. Scope of Apple Sauce market intelligence has proliferated to include comprehensive analysis and analytics that can help revamp business models and projections to suit current business requirements. We help our customers settle on more intelligent choices to accomplish quick business development. Our strength lies in the unbeaten diversity of our global market research teams, innovative research methodologies, and unique perspective that merge seamlessly to offer customized solutions for your every business requirement. Have Any Questions Regarding Global Apple Sauce Market Report, Ask Our Experts@ https://www.advancemarketanalytics.com/enquiry-before-buy/179658-global-apple-sauce-market Strategic Points Covered in Table of Content of Global Apple Sauce Market:

Chapter 1: Introduction, market driving force product Objective of Study and Research Scope the Apple Sauce market

Chapter 2: Exclusive Summary and the basic information of the Apple Sauce Market.

Chapter 3: Displaying the Market Dynamics- Drivers, Trends and Challenges & Opportunities of the Apple Sauce

Chapter 4: Presenting the Apple Sauce Market Factor Analysis, Porters Five Forces, Supply/Value Chain, PESTEL analysis, Market Entropy, Patent/Trademark Analysis.

Chapter 5: Displaying the by Type, End User and Region/Country 2018-2022

Chapter 6: Evaluating the leading manufacturers of the Apple Sauce market which consists of its Competitive Landscape, Peer Group Analysis, BCG Matrix & Company Profile

Chapter 7: To evaluate the market by segments, by countries and by Manufacturers/Company with revenue share and sales by key countries in these various regions (2023-2028)

Chapter 8 & 9: Displaying the Appendix, Methodology and Data Source

Finally, Apple Sauce Market is a valuable source of guidance for individuals and companies. Read Detailed Index of full Research Study at @ https://www.advancemarketanalytics.com/reports/179658-global-apple-sauce-market What benefits does AMA research study is going to provide?

Latest industry influencing trends and development scenario

Open up New Markets

To Seize powerful market opportunities

Key decision in planning and to further expand market share

Identify Key Business Segments, Market proposition & Gap Analysis

Assisting in allocating marketing investments

Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Middle East, Africa, Europe or LATAM, Southeast Asia.

[leilakisakabiri]

Try Not To Laugh Challenge (Pedri)

Summary: You and Pedri are co-workers who are paired up to do a video for the Barcelona Instagram account - the only thing is you’re dating and both bad at hiding the feelings. 

Warning(s): none

A/N: Please send in any requests if you have any. 

Word Count: [2035]

You stared at the email in disbelief. Just your luck. 

You were currently being asked by your manager to meet him on the training grounds to film a video for Barcelona’s Instagram page with Pedri. 

Big no. 

Originally, Gavi was supposed to film the video with him but had to cancel last minute as the shoot he was doing with Nike was taking longer than anticipated. 

Because of the short notice, the players had already been sent home, with only Pedri remaining after practice. 

This led to you getting an email from your manager to step up and take the role as you were the team’s social media intern. 

You didn’t want to turn him down, one because he was your boss and technically you weren’t even sure if you could without getting fired, but two also because you hadn’t seen Pedri all week and a small part of your brain, that was filled with all the mushy gushy feelings missed him. 

The two of you had met when you started your internship with Barcelona the summer prior, he had just been ending his second year as a professional, and you had just ended your second year of college, thus landing the internship as a result.

Initially, things had been pretty awkward between the two of you. You rarely ever saw the players, often being thrown headfirst into the research aspect of social media marketing, such as trying to predict trends and analyzing raw data. It wasn’t until 5 weeks later that you had your first encounter with the boy. 

You had walked into the break room, which to be fair was more of a snack room than anything else, the tables filled with different assortments of food.

Once there you noticed that there was only one other person present. A brown-haired boy on the other end of the table, looking intently at what appeared to be muffins.

You chose to ignore him at first, deciding to see the spread of food the Barcelona staff had brought in for everyone today. Your eyes locked on the pizza, and your body filled with excitement. 

You were a big fan of pizza. 

There was only one slice left and it was calling your name. 

You grabbed a plate and made your way over, reaching out, just as another hand stole the pizza. 

You looked up, ready to fight for what was rightfully yours, making eye contact with the boy from earlier. 

He spoke first “Oh my bad. Did you want that?” 

You cleared your throat, ready to stake your claim, but instead only came up with “Oh no, no worries.” 

God damn it Y/N. You really need to grow a backbone you thought. 

The boy looked at you, “Are you sure, you can have it if you want.” 

He held up the limp pizza and you both watched as the cheese slowly started to separate from the sauce. 

“I’m good. Thanks.” 

The boy nodded before moving along the line.  

You looked back over at the food, you had skipped breakfast earlier this morning as your boss asked you to come in earlier than expected so you didn’t have time to grab anything.

As you were contemplating whether to eat a muffin or an apple your stomach began to growl. 

You felt your cheeks grow hot as you desperately prayed the boy standing just a few feet away didn’t hear it. 

“Okay, clearly you’re hungry. Just take the slice, really I don’t even want it, it’s bad for my diet.” 

You wanted to die. You finally met someone who looked around your age and the first thing you did was embarrass yourself in front of them.  

You turned around to face the boy, he was once again holding the pizza in his hand, but this time he was stretching it out to you as a peace offering. 

You looked at him as he gave you a warm smile. 

“Split it?” You asked. 

The boy grinned, “For sure.” 

After that, whenever you and Pedri saw each other in the hallways you always made sure to stop and say hello. Eventually, those hellos became walking with each other back to your respective cars whenever you ended at the same time. Those walks then became lunch breaks, and before you knew it you were spending so much time with Pedri, you were surprised no one else had picked up on it. 

“What do you tell your teammates when they ask where you go?” you questioned, sitting beside him in the empty conference room as you shoveled yogurt into your mouth on a random Friday afternoon. 

“I say that I’m talking to my mom.” he admits. 

You laugh out loud, reaching over to hit his shoulder, “No way haha. They believe that?” 

Pedri rubbed the spot where you hit him, pretending it hurt, “Well they’ve never questioned it.” 

“Aww but doesn’t Gavi miss you?” You asked, making a kissy face with your lips, purposely trying to annoy him. 

He groaned at your antics, pushing your legs that were rested on his lap away, “Oh fuck off. You know there isn’t anything going on.” 

You giggled. Recently someone had started a rumor on the internet that Pedri and Gavi were madly in love and once you had caught wind of it you had brought it up every chance you could, never getting enough of Pedri’s angry face, which in all honesty did not look even the slightest bit intimidating. 

“Can’t say the same for us.” Pedri spoke, effectively cutting off your giggles. 

You straightened in your seat, “What?” 

“Oh c’mon you clearly have a thing for me.” He spoke again. 

This time you fully sat up. While it may have been true that you were harboring the slightest, and i mean the slightest of slight, feelings for Pedri, there was no way anyone was ever getting that out of you unless you were literally chained to a wall fighting for you life. 

Maybe not even then. 

“Not even a chance.” You huffed looking at him as he grinned back at you. 

He leaned over, hands finding their way to your shoulders as he squeezed, “Awh c’mon Y/N you’re telling me you don’t even have the tiniest of feelings for me.” 

You raised your eyebrows at him, “Why so curious? You got a crush on me or something?” 

Now it was his turn to shrink away. 

“What? No, of course not.” 

“Then why are we talking about this?” 

“Whatever.” 

You peaked at him through the corner of your eye, you couldn’t tell if you were imagining it or not but you swore you saw the smallest tint of pink on his cheeks. 

You were right, he definitely had a crush on you. That all led you to your current position now, where you and Pedri had been dating in secret for 6 months, not wanting to risk telling anyone and you losing your job, since it was against company policy for employees to date when there was a power difference, which in this case there was since Pedri was a player and you were an intern. 

Debating it over in your head, you decided to go and just get it over with. You just hoped you and Pedri would be able to keep it undercover. 

You both failed. Miserably. Throughout the shoot you kept feeling Pedri’s eyes on you when they shouldn’t have been. For example, when your manager was explaining the rules of the game behind the camera, you could feel Pedri’s gaze directed towards you, and when you turned to look at him, he gave you a smile that made your insides melt. 

It had been just over a week since the two of you had last seen each other, with the team going off to compete in a different city for La Liga, and you staying back to keep up with work at home base. You weren’t even able to Facetime as there was never a time where both of you where free or away from everyone else. 

You had missed him a lot, and it seemed he had missed you just as much. 

“Ok so do you two understand the rules?” Your manager asked. 

You gave him a thumbs up before turning to Pedri.

You both walked over to the water bottles, reaching down to collect them. With your backs turned to the camera, Pedri leaned over and whispered, 

“I missed you this week. Wish you were with me.” 

You sighed, glancing over at him, “Me too.” 

You both parted before you could say anything else, standing opposite to each other after being handed flour tortillas. 

“Ok so just try to hit each other with the tortilla’s and we’ll be good.” 

You had a mouth full of water as you tried to communicate with Pedri about who should go first. The boy stared at you with a confused look. 

You started doing the motions of rock, paper, scissors, and finally he understood. 

You won, and started moving closer to Pedri with the tortilla raised as he kept moving backwards. 

You had to choke back a laugh as he almost tripped over a lighting wire, turning your body away from him and closing your eyes so you wouldn’t have to see the look on his face. 

You urged him back towards you, and he took hesitant steps forward. 

You pretended to be surprised, and looked at something over his shoulder pointing for him to look. 

Stupid boy. Literally the most classic trick in the book. 

As he was mid turn you slapped him with the tortilla on his cheek, the noise of water sprurting out of his mouth and silence that followed after sending you into hysterics. 

The water spilled out of your mouth as you laughed, “Oh my god, I can’t believe you fell for that!” 

Pedri glared at you before giving you a light push as you leaned over trying to catch your breath. 

“This is what I get for trusting you.” 

You stood back up, tapping his cheek empathetically, “You’ll survive.” 

He pulled your hand away from his face, but let his hand rest in yours for a second too long before he dropped it. 

“I’ll get you back for that.” He warned once again taking his position across from you. 

You smiled sweetly at him, “I’d like to see you try.” 

The game went on like that for another 2 rounds before your manager called it quits saying that there was enough footage to post. 

You were drenched from head to toe when he had finally called cut, and you had a disgusted look on your face. During the last round, Pedri had purposely lost and spit water all of your face. 

You had shrieked jumping away from him, but he grabbed your wrists trapping you from getting too far as he drenched you. 

“Pedri Ew! So gross!” You groaned once he finished giving you a mini shower. 

He gave you a cheeky smile, “Told you I would get you back.” 

You rolled your eyes turning to face the camera, “Can we be done yet?” 

Your manager laughed behind the camera, “All good.” 

You smiled once more at the camera before saying bye and letting Pedri finish off the video. 

Once everything had wrapped and you had dried yourself, Pedri came over to you. 

“That was fun!” 

You groaned, walking alongside him as you made your way to your cars, “For you maybe.” 

“Oh c’mon Y/N, don’t be a sore loser.” He retorted, bumping your shoulder with his. 

“I didn’t even lose!” You exclaimed. 

Pedri’s eyes twinkled at he looked at you, “That’s not the way I remember it at all.” 

“Then you must have amnesia.” 

He laughed at your comment, “You know what would probably cure it?” 

“Hmm?” 

“Some kisses.” 

You once again rolled your eyes at Pedri’s cheesy words, but felt your self smile regardless. 

“Fine, but you get nothing if I beat you to your car.” You shouted already taking off in a sprint. 

You heard Pedri yell after you before he started chasing you, “Not fair!” 

You laughed to yourself, feeling so grateful that you had found someone who was just like you. 

[artg371angusm]

P1: Week 2 Planning and Creative Update

Through the five Rs assignment, I tried experimenting with the existing packaging to find if there was another way to get these packages to stay together.

I considered this more of a flexible exercise for my conceptualization rather than what was applicable to my project as I had already decided what the container would likely look like.

I found that even with the somewhat clumsy design of the BuzzBalls, stacking and arranging them allowed for many creative ways to keep them together. I was even partially inspired after the fact by comparing them to apple sauce cups. I even found the packaging could feasibly fit around the BuzzBalls.

However, I knew that most of this was adding on excess packaging. Although they would be on more interesting display that the companies original packaging of just a cardboard box, I knew my cartons would need to be stored in a different way.

I did also consider how the text would be displayed as I found that even the simple ball shape required a lot of manipulation from the hand and wrist to read.

I found altering the basic cartons design proved to be a significant challenge. Most ideas came from the need to make the package distinct enough from a regular milk carton.

Originally the need was to make sure that kids or their guardians would recognize this carton as an alcoholic beverage. It quickly became apparent that the distinction would have to made through the graphical design rather than the design of the package itself.

One fruitful package design had the folds of an original juice box that could be peeled to open it’s contents. However I felt that in this stage of the process it was becoming akin to re-inventing the wheel.

I stuck with the carton design with the sentiment that BuzzBoxes and BuzzBalls would likely be sold exclusively in liquor stores and bars and not be publicly available in super-markets like I originally thought.

I also found that changing the height of the main seam to make the package more box like didn't work well as the opening became to cramped to open. The likely hood of someone spilling the contents while trying to open became apparent. I switched back to the carton's original height to not over-complicate the design.

When it came to the first packaging design, feedback from other students leaned into making the carton more stylized and eye catching as the necessary body copy of the original package was minimal and allowed for creative imagery.

I Started with a simple orange swirl pattern subtracted with white waves to represent the liquid inside. I found this was more of an exercise in formatting and finding ways to organize the text on the box in an appealing way.

I would need to rework the graphics into making the simple stylized curves that I wanted.

[exitrendmarkettrend]

Apple Cider Vinegar Market: Trends, Growth, and Future Outlook

The Apple Cider vinegar Market has become a staple in households and industries alike, transcending its traditional role as a culinary ingredient to emerge as a key product in personal care, pharmaceuticals, dietary supplements, and even cleaning solutions. With its rich nutritional and health benefits, ACV continues to see robust growth across global markets. This blog explores the dynamics of the apple cider vinegar market, its growth trajectory, key players, and the trends shaping its future.

Market Overview

Understanding Apple Cider Vinegar

Apple cider vinegar is a fermented liquid derived from crushed apples, offering a tangy flavor and a plethora of health benefits. Rich in acetic acid, vitamins, and minerals, it is valued for its antimicrobial and antioxidant properties, making it a versatile product in both culinary and non-culinary applications.

Market Size and Growth Projections

2023: The global ACV market was valued at $1.03 billion.

2024: It is expected to grow to $1.11 billion.

2030: By 2030, the market is projected to reach $1.78 billion, with a CAGR of 8.10% from 2024 to 2030.

The market’s impressive growth underscores the increasing consumer demand for natural and multi-functional products.

Key Market Segments

1. By Type

Apple cider vinegar is available in various forms, catering to different consumer preferences and needs:

a. Liquids

The most common form of ACV, widely used in cooking, dressings, and beverages.

Easy to incorporate into daily routines, making it popular among consumers.

b. Tablets

Convenient for those seeking health benefits without the strong taste of liquid vinegar.

Often used in dietary supplements and wellness products.

c. Capsules

Similar to tablets but with a gel-like consistency, offering an alternative for dietary supplementation.

Preferred for their portability and precise dosage.

2. By Applications

The versatility of apple cider vinegar allows it to cater to a broad range of applications:

a. Food and Beverages

Used as a flavor enhancer in dressings, sauces, and marinades.

Growing trend of ACV-based beverages marketed as detox drinks or energy boosters.

b. Personal Care

Incorporated into skincare and haircare products due to its antimicrobial and pH-balancing properties.

Popular in DIY beauty treatments like facial toners and hair rinses.

c. Pharmaceuticals

Utilized for its antimicrobial and anti-inflammatory properties in medicinal formulations.

Emerging as a natural remedy for gut health and immune support.

d. Dietary Supplements

Promoted for weight management, digestion, and cholesterol control.

Increasing demand for organic and non-GMO variants in this segment.

e. Household Cleaning

Valued for its natural cleaning and deodorizing properties.

Eco-conscious consumers prefer ACV as a non-toxic cleaning solution.

Regional Insights

The apple cider vinegar market exhibits significant growth across regions:

1. North America

Market Strength: North America leads in ACV consumption, driven by health-conscious consumers and innovative product formulations.

Strong retail presence and the popularity of ACV-based wellness drinks contribute to market growth.

2. Europe

Rising demand for organic and natural products boosts ACV sales.

The region's culinary traditions incorporate vinegar, enhancing its popularity in food applications.

3. Asia Pacific

Growth Potential: Asia Pacific is an emerging market, with increasing awareness of ACV’s health benefits.

Expanding middle-class population and rising disposable incomes drive demand for premium products.

4. Latin America

Moderate growth driven by traditional culinary uses and the adoption of ACV-based beverages.

Gradual adoption in personal care and household cleaning segments.

5. Middle East & Africa

Emerging market with opportunities for growth in dietary supplements and household cleaning.

Limited awareness poses challenges, but rising health trends are likely to drive adoption.

Key Market Players

The apple cider vinegar market is highly competitive, with numerous players focusing on innovation and product differentiation. Leading companies include:

1. BRAGG

A pioneer in organic and raw apple cider vinegar, BRAGG is a household name in health-conscious circles.

2. Vitacost

Known for its high-quality ACV products and supplements, catering to the wellness market.

3. Dynamic Health

Offers a diverse range of ACV products, including blends with other health-promoting ingredients.

4. Jiangsu Hengshun Vinegar Industry Co., Ltd.

A major player in Asia, focusing on traditional and innovative vinegar products.

5. The Kraft Heinz Company

Combines strong branding and distribution networks to market ACV-based products globally.

6. White House Foods

Known for its high-quality ACV, particularly in North American markets.

Key Trends Driving the Market

1. Rising Health Consciousness

Increasing awareness of natural remedies boosts demand for ACV in dietary supplements and wellness drinks.

Consumers seek products that support gut health, detoxification, and weight management.

2. Growth in Natural and Organic Products

The shift towards organic and chemical-free products drives demand for premium ACV.

Brands emphasizing sustainability and eco-friendliness gain a competitive edge.

3. Innovation in Product Formats

Introduction of flavored ACV drinks, gummies, and powdered forms attracts younger consumers.

Diversified applications enhance market penetration across various sectors.

4. Expansion in E-Commerce

Online platforms play a crucial role in the distribution of ACV products.

Convenience and variety offered by e-commerce platforms drive consumer engagement.

5. Eco-Friendly Cleaning Solutions

Growing interest in sustainable and non-toxic cleaning products boosts ACV’s application in household cleaning.

Challenges in the Market

1. Taste and Palatability

The strong taste of ACV can deter some consumers, especially in its liquid form.

Innovations like flavored ACV or encapsulated supplements aim to address this challenge.

2. Competition from Substitutes

Other natural remedies and synthetic products compete with ACV in dietary and personal care applications.

3. Lack of Awareness

Limited consumer awareness in emerging markets restricts growth potential.

Education campaigns and targeted marketing are crucial for expansion.

4. Price Sensitivity

Premium ACV products may be out of reach for price-sensitive consumers.

Balancing quality and affordability is key to market growth.

Opportunities for Growth

1. Increasing Demand for Functional Foods

Functional beverages incorporating ACV as a key ingredient are gaining traction.

Partnerships with food and beverage brands can drive innovation.

2. Expansion into Emerging Markets

Targeting growing middle-class populations in Asia Pacific, Latin America, and Africa.

Leveraging e-commerce platforms for wider reach.

3. Collaboration with Healthcare Providers

Collaborating with health professionals to promote ACV’s benefits in managing chronic conditions.

4. Product Innovation

Development of ready-to-drink ACV beverages, flavored variants, and innovative supplements.

Incorporating ACV into skincare and personal care lines.

Future Outlook

The apple cider vinegar market is on a robust growth trajectory, with a projected valuation of $1.78 billion by 2030. Factors driving this growth include rising health consciousness, expanding applications, and ongoing product innovation.

Key Drivers of Future Growth:

Increasing popularity of natural remedies and wellness products.

Expansion into diverse applications, from food and beverages to household cleaning.

Strengthening distribution channels through e-commerce and retail.

Conclusion

Apple cider vinegar has established itself as a versatile product with applications spanning multiple industries. Its natural and health-promoting properties resonate with modern consumers seeking sustainable and effective solutions. While challenges like taste and competition exist, innovation and strategic marketing can help overcome these hurdles.

With steady growth and untapped potential in emerging markets, the apple cider vinegar industry is poised for a bright future, cementing its place as a staple in households and industries worldwide.

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[sfarticles]

Cranberries give burst of flavor to sweet and savory dishes

Fall favorites; pumpkins, sweet potatoes and cranberries, have recently taken center stage at the produce department. Not wanting to rush the year away, I’ve held off writing about cranberries.

With the calendar turned to November, and Thanksgiving around the corner, I figured now is the time to talk” about the tangy, juicy, sour, beloved and adaptable ruby beauties.

No matter how many Thanksgiving dinners we’ve prepared, for most of us, it always seems to be stressful to deliver that perfect holiday meal. From its planning to the washing of the last plate, Thanksgiving creates more anxiety for home cooks than any other holiday.

Why get nervous and fuss, since most tend to stick to their tried-and-true dishes: turkey, gravy, stuffing, sweet potatoes, green bean casserole, cranberry sauce and for dessert, fall pies like pumpkin, apple and mincemeat. These seem to be the Thanksgiving dinner must-haves.

When cranberries come to mind, most think of the can, and the challenge of removing that jellied cranberry sauce. Many years ago, I used the canned variety, too, until I realized how easy it is to make cranberry sauce, and other dishes, using fresh ones.

The fruit is versatile. And there’s nothing like a cranberry to give a burst of flavor to dishes both sweet and savory. Full of antioxidants and vitamin C, cranberries are good for us, as well. While most think of cranberries during fall, they’re readily available year-round, fresh, dried and frozen. No need to wait for Thanksgiving!

According to the Agricultural Marketing Resource Center, 20% of the 400 million pounds of cranberries consumed in the U.S. each year is during Thanksgiving week. I was surprised to learn that it is Wisconsin, not Massachusetts, that is the leading producer of cranberries, with 60% of the crop grown in the state.

Did you know. . . it is one of the three fruits native to North America?

While a glistening and juicy turkey typically takes center stage on the Thanksgiving table, it is the side dishes, frequently incorporating sweet potatoes or cranberries, that many of us look forward to eating. If you are like me, you have your standards, but still enjoy adding one or two new dishes to the annual feast.

“The Cranberry Cookbook: Year-Round Dishes from Bog to Table” by Sally Pasley Vargas (2017, Globe Pequot, $18) was pulled from my single-subject cookbook collection for ideas for the bags of fresh cranberries that will soon be purchased. The book’s mouth-watering photos will entice you to run to the store and buy the ingredients to make some of these recipes.

I enjoyed the sidebars covering everything from cranberry folklore to modern cranberry farmers, plus the added nutritional information.

For example, “Did you know…Cranberries bounce. They float, too, because of a tiny pocket of air inside each berry. For that reason, bogs can be flooded during harvest and the floating berries are collected with the help of ‘eggbeaters,’ that churn the water and loosen the berries from the vine.”

Knowing fresh cranberries might not be available year round where you shop, the author tested each recipe using frozen cranberries, as well as fresh, so you can enjoy the recipes throughout the year.

If you’re hosting Thanksgiving dinner, and planning the menu, perhaps these recipes will inspire you and become part of your repertoire.

“The Cranberry Cookbook” is a treat for anyone who appreciates classic flavors with a modern twist like cranberry-chocolate babka, Waldorf salad, upside-down gingerbread with apples and cranberries, or this recipe for roasted harvest vegetable soup with cranberry coulis.

For the recipe for Roasted Carrots and Cranberries, visit http://bit.ly/2h6hlKu.

Roasted Harvest Vegetable Soup With Cranberry Coulis

The headnote says: “At the end of summer before there is even a nip in the air, markets fill with mountains of squash and root vegetables that beg to go into soup. Think of this recipe as a guideline and pick and choose what is available to you. This large batch is suitable for serving a crowd, or for stashing some away in the freezer to pull out on a rainy night. Moroccan spices add a touch of warmth to the colorful little specks of vegetables. Roast the vegetables until tender but still a little firm. Before pureeing, baste them in the toasted spice and butter mixture, add water, and cook just long enough to bring the flavors together. The soup will be thick when pureed, so add enough water to bring it to a soupy consistency. A spoonful of yogurt adds a cooling element, while cranberries offer a tart and sweet accent.”

Serves 10

Ingredients:

For the Cranberry Coulis:

1 ½  cups fresh or frozen cranberries

3⁄4 cup white wine

1⁄3 cup sugar

1 bay leaf

2 (1⁄8-inch thick) slices fresh ginger

Pinch of salt

For the soup:

Vegetable oil (for the baking sheet)

1 large onion, cut into six wedges

1 pound unpeeled carrots (3–4 large), ends trimmed and cut into 1 ½ -inch lengths

2 stalks celery, cut into 1 1/2-inch pieces

6 small parsnips (12 ounces), ends trimmed and cut into 1 ½ -inch lengths

1 large white turnip (12 ounces), peeled and cut into 1 ½ -inch chunks

½ peeled butternut squash (about 1 pound), cut into 1 ½ -inch chunks

3 tablespoons olive oil

Salt and pepper, to taste

3 tablespoons butter

2 tablespoons ras el hanout*

6–8 cups water

2 tablespoons lemon juice

2 tablespoons honey

1 cup plain yogurt (for garnish)

Directions:

In a small saucepan over medium heat, stir together the cranberries, wine, sugar, bay leaf, ginger, and salt. Bring to a boil. Lower the heat, and simmer for 7 minutes, or until the cranberries are soft. Cool to room temperature. Remove the bay leaf and ginger. In a blender, puree the mixture until smooth.

Heat oven to 450 degrees. Lightly oil 2 rimmed baking sheets. On the baking sheets, spread the onion, carrots, celery, parsnips, turnip, and squash. Drizzle with the oil. With your hands, toss together, massaging the oil into the vegetables. Spread in one layer. Sprinkle with salt and pepper. Roast for 25 to 30 minutes, or until tender but still slightly firm when pierced with the tip of a paring knife.

In a soup pot over medium heat, melt the butter. Add the ras el hanout, and cook, stirring for 30 seconds to toast the spices. Add the vegetables to the pot and stir to coat them with the spice. Add enough water to cover the vegetables. Over medium heat, bring to a boil. Decrease the heat to a simmer, and continue to cook for 5 minutes. Cool briefly. In a food processor, working in batches, puree the vegetables and broth until coarse and a little chunky.

Transfer to a clean pot. Add the lemon juice and honey. Cook, stirring until the mixture comes to a boil. Thin with more water if the soup is thick. Taste for seasoning and add more salt and pepper, if you like. Garnish with spoonfuls of yogurt and drizzle with cranberry coulis.

Recipe from “The Cranberry Cookbook”

*If you can’t find ras el hanout Moroccan spice blend, mix together 1 teaspoon each ground cumin, ground ginger, and salt, ¾ teaspoon freshly ground black pepper, ½ teaspoon each ground cinnamon, ground coriander seed, cayenne, ground allspice and ¼ teaspoon ground cloves.

Alongside the book were several older cranberry pamphlets and books. I retrieved a few:  “Cape Cod’s Famous Cranberry Recipes Made with Ocean Spray Cranberry Sauce,” published in 1941 by Cranberry Canners Inc.; “Cranberries and How to Cook Them,” published in 1938 by American Cranberry Exchange; “Better Homes and Gardens Five Seasons Cranberry Book: Over 275 Tasty  Cranberry Recipes…from Soup to Dessert…for Winter, Spring, Summer, Fall, and Special Holidays,” published in 1971 by Meredith Publishing Services in conjunction with Ocean Spray Cranberries.

Enjoy these simple recipes published many years ago….

Cranberry Gingerbread

The headnote says: “Fold tiny cubes of jellied cranberry sauce into your gingerbread batter just as you would raisins.”

Serves 8-10

Ingredients::

½ cup shortening

½ cup sugar

½ cup molasses

1 egg, well beaten

½ cup milk

2 cups sifted all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

¼ teaspoon cinnamon

¼ teaspoon ginger

1 cup small cubes Ocean Spray jellied cranberry sauce

Directions:

Cream shortening, gradually adding the sugar until smooth. Then add molasses, egg, and milk. Mix and sift dry ingredients and add to the first mixture. Very carefully fold in cubes of jellied cranberry sauce. Pour into greased baking tin (6x10x2 inches). Bake in moderate oven, 350 degrees for 45 minutes. Serve with whipped cream.

From “Cape Cod’s Famous Cranberry Recipes”

Cranberry Orange Relish

The headnote says: “The aristocrat of relishes. Particularly good with all meats, hot or cold.”

Serves 8-10

Ingredients:

1 pound (4 cups Eatmor* Cranberries)

2 oranges

2 cups sugar

Directions:

Put cranberries through food chopper. Peel oranges, remove seeds and put rind and oranges through chopper. Mix with cranberries and sugar. Let stand for a few hours before serving.

From “Cranberries and How to Cook Them”

Ten-Minute Cranberry Sauce

Serves 4-6

Ingredients:

1 ½ cups sugar

2 cups water

1 pound (4 cups) Eatmor* cranberries

Directions:

Boil sugar and water together for 5 minutes. Add cranberries and boil without stirring until all the skins pop open. (5 minutes is usually sufficient.) Remove from fire and allow the sauce to remain in the vessel until cool. (1 pound of cranberries makes 2 ½ pounds of sauce.)

*The American Cranberry Exchange, which Eatmor brand was part of, is defunct. The organization dissolved in 1957 after 50 years. Use any brand of fresh cranberries

From “Cranberries and How to Cook Them”

Fruit Filled Squash

Serves 8

Ingredients:

4 small acorn squash

1 cup chopped unpared apple

1 cup fresh cranberries, chopped

1 small orange, peeled and diced

½ cup brown sugar

2 tablespoons butter or margarine melted

Directions:

Cut squash in half lengthwise; remove seeds. Place cut side down in a 13x9x2-inch baking dish. Bake in 350 degree oven for 35 minutes. Turn side up; sprinkle with salt. Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes or until squash is tender.

From “Five Seasons Cranberry Book”

The Cranberry Cookbook photos and recipes by Sally Pasley Vargas, courtesy of Globe Pequot Press.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[johnpinto1]

Why Your Wholesale Business Needs Fresh Apricots: Bulk Buying Insights 

In today’s aggressive marketplace, wholesale agencies have to constantly adapt and innovate to fulfill patron needs. Fresh apricots are one product that has garnered significant recognition. Sourcing apricots in bulk can cause good-sized profit margins and client pride. This article explores the benefits of incorporating sparkling apricots into your wholesale commercial enterprise, providing insights on where to buy products in bulk and how to leverage B2B wholesale websites effectively.

The Growing Demand for Fresh Apricots 

Health Benefits of Apricots 

Fresh apricots are not only delicious but also packed with health benefits. Fresh apricots are abundant in vitamins A and C, potassium, and essential fiber. This nutritional profile appeals to health-conscious customers, making apricots a first-rate addition to your wholesale services. By presenting fresh apricots, you cater to the developing demand for wholesome snacks and components, improving your product variety.

Versatile Usage in Culinary Applications 

Apricots have a wide range of culinary applications, ranging from salads and smoothies to desserts and sauces. This versatility makes them appealing to an extensive variety of customers, which includes restaurants, cafes, and retail grocery shops. By sourcing sparkling apricots in bulk, you can tap distinctive markets and meet various purchaser needs.

Advantages of Buying Fresh Apricots in Bulk 

Cost-Effectiveness 

One of the maximum benefits of purchasing products in bulk is cost-effectiveness. Buying sparkling apricots in larger portions often results in lower prices per unit. This fee reduction allows you to maintain competitive pricing while maximizing your profit margins. Furthermore, bulk buying minimizes the frequency of orders, lowering shipping costs and logistics challenges.

Improved Supply Chain Efficiency 

When you purchase apricots in bulk, you streamline your delivery chain. Instead of placing common orders, which can disrupt inventory management, bulk shopping ensures that you have a regular delivery of clean merchandise. This efficiency lets you fulfill purchaser needs without delays and reduces the threat of stockouts.

Enhanced Product Freshness 

Freshness is important in relation to perishable goods like apples. Direct sourcing from providers in bulk ensures the harvest of goods at their peak ripeness and prompt delivery to your enterprise. This commitment to excellence can enhance customer satisfaction and encourage repeat business.

Where to Source Fresh Apricots 

B2B Wholesale Websites 

In the digital age, B2B wholesale websites have become essential tools for wholesale groups. These structures offer rights of entry to an extensive variety of providers and merchandise, making it easier to source clean apicots. Here are some top-notch B2B wholesale websites to keep in mind:

Global Trade Plaza: As a leading B2B marketplace, Global Trade Plaza connects wholesalers with depended-upon suppliers of fresh apples. The platform offers a user-friendly interface, permitting businesses to examine prices, view product specifications, and study dealer opinions.

Alibaba: Alibaba is regarded as one of the largest global B2B platforms, offering a wide variety of sparkling produce, including apricots. The platform permits you to talk directly with providers, negotiate prices, and arrange for bulk orders.

TradeIndia: This Indian B2B platform specializes in connecting nearby wholesalers with suppliers across various sectors. TradeIndia offers a committed segment for sparkling fruits, making it less difficult to discover first-class apricot suppliers.

Made-in-China: If you’re searching out apricot providers from China, Made-in-China is a tremendously useful resource. This platform lists multiple suppliers, permitting you to compare fees and product offerings.

Local Wholesale Distributors 

While B2B websites are useful, it's important not to overlook the pricing of local wholesale vendors. Many regional suppliers concentrate on a clean end result and can offer you apricots sourced from local farms. Building relationships with those vendors can lead to better pricing, advanced delivery instances, and a dependable supply of excellent merchandise.

Tips for Successfully Sourcing Fresh Avocados 

Establish clear specifications

Establishing clear specifications regarding satisfaction, length, and ripeness is crucial when sourcing fresh apricots. Communicating your requirements to providers guarantees that you receive merchandise that meets your standards. This clarity reduces the risk of receiving inferior-quality apricots, thereby enhancing your market recognition.

Conduct Supplier Research 

Before setting bulk orders, conduct thorough research on potential suppliers. Read evaluations, ask for references, and check their certifications to make certain they meet food protection standards. Reliable suppliers will have an established track record of consistently turning in fresh products.

Negotiate Terms 

Don’t hesitate to barter phrases with suppliers. Discuss pricing, price options, and shipping schedules to steady the quality deal in your wholesale business. Building an excellent relationship with suppliers can ultimately lead to better terms.

Monitor Market Trends 

Stay updated on marketplace traits related to clean produce, which includes apricots. Understanding client preferences and seasonal variations will enable you to adjust your purchasing strategies accordingly. For instance, the demand for apricots may increase throughout the summer months, allowing you to stock up earlier.

Conclusion 

Incorporating fresh apricots into your wholesale business supplies can provide size able advantages, from more desirable consumer satisfaction to expanded earnings margins. By leveraging B2B wholesale websites and organizing relationships with reliable providers, you may supply super apricots in bulk correctly. Whether you’re a pro wholesaler or just beginning, the insights shared in this newsletter will assist you in making informed choices and thriving inside the aggressive wholesale market.

[les-degustations-ugo]

🍷🇺🇸 And 🇫🇷

Description of the pinned domain in the comments

.

🇬🇧Hello corkscrew lovers. Do you know this IGP?

.

🍷IGP Haute Vallée de l'Aude Chardonnay cuvée Panorama by Anne de Joyeuse

.

🍇100% Chardonnay

plot selections on high-altitude clay-limestone soils.

.

👁️A brilliant gold color

.

👃A nose with floral and citrus notes

.

💋A deliciously fresh palate, with mineral and almost lemony notes. Its style is of a certain elegance, with a perfectly balanced fruitiness. We find aromas of green apples, grapefruit, pears, pineapple and white flowers. A good length in the mouth, with a delicate finish of lightly grilled nuts. This wine offers a remarkable aromatic richness, it is a real success.

.

🧆Tasted with grilled salmon steaks

____________________________________________

🇫🇷Hello les amoureux du tire-bouchon. Connaissez-vous cette IGP ?

.

🍷IGP Haute Vallée de l'Aude Chardonnay cuvée Panorama de Anne de Joyeuse

.

🍇100% Chardonnay

sélections parcellaires sur des sols argilocalcaires d’altitude.

.

👁️Une robe de couleur or brillante

.

👃Un nez sur des notes floraux, agrumes

.

💋Une bouche délicieusement fraîche, aux notes minérales et presque citronnées. Son style est d'une élégance certaine, avec un fruité parfaitement équilibré. On y retrouve des arômes de pommes vertes, de pamplemousses, de poires, d'ananas et de fleurs blanches. Une bonne longueur en bouche, avec une finale délicate de fruits à coque légèrement grillés. Ce vin offre une richesse aromatique remarquable, c'est une véritable réussite.

.

🧆Dégusté sur des Darnes de saumon grillées

.

🥘Quelques accords mets et vin🥘 : Avocat et crevettes à la sauce cocktail, barbecue, Carbonade de porc, Carpaccio de tomates,

.

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

Dégustation non rémunéré

.

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

_______________________________________

🇬🇧Domain Description 🇬🇧

More than 30 years ago, we embarked on a real long-distance race. And what a race! A new name, an investment plan to modernize our cellar, meet new market requirements and set ambitious environmental commitments. Today, we look back with pride at the work accomplished, and we look to the future with serenity… and generosity! Preserving and honoring our Limoux terroir, promoting the work of each of our winegrowers, promoting our wines to a specialized clientele in France and abroad: these are the challenges that will drive us in the coming years.

_______________________________________

🇫🇷Description du Domaine 🇫🇷

Il y a plus de 30 ans, nous nous lancions dans une véritable course de fond. Et quelle course ! Un nouveau nom, un plan d’investissement pour moderniser notre cave, répondre aux nouvelles exigences du marché et se fixer des engagements ambitieux sur le plan environnemental. Nous regardons aujourd’hui avec fierté le travail accompli, et nous nous tournons vers l’avenir avec sérénité… et générosité ! Préserver et honorer notre terroir de Limoux, valoriser le travail de chacun de nos vignerons, promouvoir nos vins auprès d’une clientèle spécialisée en France et à l’export : voilà les challenges qui vont nous animer durant les prochaines années.

[engbergsinfinland]

Very late "Tuesday" post!

Hello, all!

I am going to try to make this a quick little post (but who are we kidding!), since I am already a day behind. I posted on Saturday, recounting our fun experiences at Särkänniemi, celebrating Rowan's birthday weekend. Well, the next morning we went to FlowPark, which was a ropes-course/zipline place in at the north end of the nature-area/neighborhood called Pyynikki here in Tampere. Rowan said he wanted to do two things for his twelfth birthday: go ziplining and go to the spinning restaurant atop the tower at Särkänniemi, a restaurant called Ravintola Näsinneula. We did both of these things over the weekend!

I did the zip-lining with Eric and the kids and did two routes; the kids did like six or seven! I tell ya, it is a full-body workout and maybe I am just too old or too out of shape for it! I should say, it is the ropes course part that is hard. The zipping through the trees, along the wire, after you've finished the ropes-course route, is easy. But, there are all kinds of challenges and obstacles (hanging nets to climb, suspended boards to navigate across, etc.) along one's way on each route. It was really hard! But fun, too. The kids had such a ball, and Rowan was enjoying himself so much he decided to miss tap on Sunday afternoon so he could stay at FlowPark for longer. I've got to say, this setting for the zip-lining park was so gorgeous. Some of the harder routes had the long-span zip-line right adjacent to the (a) lake and so the sun was twinkling on the water as folks were zipping by.

After zip-lining, the kids had a quick ice-skating training session at Tesoma, and then Alia and I met the kids and Eric at the Ravintola Näsinneula. What a fantastic restaurant! Truly a "special occasion" place. It had certificates from the Chaîne des Rôtisseurs on the wall, and that made me think of Eric's late dad, Alan. He was part of a Chaîne des Rôtisseurs group in West Palm Beach that went to Chaîne restaurants; Alan was a real gourmet -- an amazing cook, I've been told!

So, the Ravintola Näsinneula was a spinning restaurant at the top of a tall tower. It did one rotation every 45 minutes. The views were jaw-dropping! The menu was a set menu, and Eric and I got the vegetarian option, Alia got the reindeer option (!!!), and the kids got the children's fish option. The adult vegetarian option has an amuse-bouche course (forgive my lack of savvy on fine dining lingo-- I am trying my best) and then a salad (beets and chanterelles) and then the main course, which was a sort of falafel ball with squash and a sublime sauce. Then, we had a pre-dessert (parsnip ice cream!) and then the actual dessert (apples with flowers in a caramel sauce, with some kind of crumble). It was such a magnificent, memorable meal. Rowan was delighted. The views were incredible. It was also a very late night, so when we got home, the kids went right to bed -- no fuss, no hyper-ness, just sleep.

Monday was Rowan's actual birthday! We had bought lollipops for him to take to his classmates. I had bought him a fruit covered cream cake at the Tampereen Kauppahalli (which is the big indoor market hall) on Friday, because we thought we were going to have it during the family Zoom call on Saturday, but we didn't, because we had to do that from the amusement park. I made Rowan, per his request, a zucchini cake with cream cheese icing for Monday night, and I did my best to do some sort of "Emerald City" theme, since he is reading the Oz series right now. And bless Alia's heart; she lugged six books in the series from Detroit, through Istanbul, to here, for his birthday (plus three Pound Plus chocolate bars from Trader Joe's, three cans of Campbell's condensed soup, for the tuna casserole Rowan wanted for his birthday, like 160 bags of PG Tips decaffeinated black tea, an alarm clock, two bottles of Purpose face soap, and miscellaneous other things I asked her to bring). Anyway, for dinner Monday, we had tuna casserole and the cakes and a salad. And then it was time for presents!

Tuesday was the second day I got to go to Finnish class with Eric; enough people dropped the class at the Red Cross that I got a spot! Fulbright encourages Fulbrighters to take a language course and I was not able to get into one at the University, so I was relieved that a spot opened up for me at the Red Cross. There are about twenty people in the class, from all over: Ukraine, Tanzania, Mexico, Sri Lanka, Vietnam, Palestine, Saudi Arabia, Cyprus, New Zealand, France, and probably more places I am not remembering! The teacher, Carita, teaches the whole class in Finnish. I knew some Finnish (a tiny bit) already, but I still feel like I am starting from scratch. There are some very weird language facets in Finnish. Perhaps I will go into this later, sometime!

And perhaps the last thing I will say this week is that, miracle of miracles, I have my Nordea bank mobile app all set up now and I have paid the bills for the kids' activities!! This is a real triumph! Two Fulbright monthly stipends and my travel reimbursement have gone into my account, so now we can actually transact here via mobile bank transfer -- and we're in!! Also, we went for a nice, drizzly hike/walk through the woods while Cece was at gymnastics on Tuesday night, up in Tesoma. We arrived (per Eric's planned navigation) to a very small ski hill (like, one headwall), near a mountain bike park. But, walking through the forest was mossy, green, tree-root-criss-crossed -- and beautiful!

[olgbenga-agboola]

The Power of Perseverance: How Olugbenga Agboola’s Challenges Shaped the Future of Payments with Flutterwave

It’s hard for a company not to take on the personality of its founders. They’re the ones who set the culture, express the vision, and make those first crucial hires. Luckily for Flutterwave, Olugbenga “GB” Agboola has the kind of work ethic and demeanor that’s built for success.

The way a founder’s personality seeps into their company is plain to see across almost every industry. Jeff Bezos’ ultra-competitive spirit pervades the machinations of Amazon. Apple still follows Steve Jobs’ form-follows-function ethos and emphasis on simplicity. And who can deny that Tesla is the very manifestation of Elon Musk’s idiosyncratic style and outsider positioning?

So how does a conscientious overachiever like Olugbenga Agboola affect a payment services company that has gone from simple startup to Africa’s first unicorn? It may be harder to notice the personality of a tech company focused on finance, but it’s there. It just takes a little bit of digging to uncover how the company seems to reflect everything about how he is and how he conducts business.

Olugbenga Agboola: ‘People Are the Secret Sauce’

For starters, look at how the company has grown.

“I have to admit that I am very people-centric,” Olugbenga Agboola said. “I listen to people a lot. I think of what people will feel. I think of their own career growth, what will work for them. I do this because I realized very early that people are the secret sauce of the company. It’s not our technology. It’s our people.”

A company that focuses on people doesn’t grow according to data trends. It grows according to user needs and employee availability. By that metric, it’s easy to see how Olugbenga Agboola’s outgoing personality and thoughtful disposition are baked into the strategy that’s led Flutterwave to its most recent $3 billion valuation. 

“It’s the people that come to work every day that put in their shift, those are the people that matter,” he stated. “So I put them ahead of my investors, ahead of my board.”

That’s one way that Flutterwave has been able to keep growing amid the COVID-19 pandemic and the post-pandemic economic challenges. Flutterwave’s emphasis on employee morale has kept it chugging along at its typical breakneck speed. 

As it turns out, when employees feel valued, well compensated, and important, they work harder and stay longer. That ensures that Flutterwave doesn’t suffer from brain drain and that legacy information remains with the company, even as it grows into new markets and launches new products. 

The other way that Flutterwave manifests the personality of Olugbenga Agboola is through its product strategy. 

“I rely on the Colin Powell rule, which is that you have to be data-aware, not data-dependent,” he said. “When you know too much about something, it’s too late. For example, I imagine that to make a decision, I need just 60% of the information required. By the time I get to 95% or 90% and I’m sure, then it’s too late for a decision to be made. It’s already in the past, and the right time to act is long gone. I believe in that a lot. It’s something that I use in my work, and it’s worked for me all my life. That’s one [piece of] advice that I would give and also to ensure that I do that.”

Flutterwave began by helping large companies navigate payments across national borders. International corporations are great clients because they have lots of money. But instead of continuing to focus solely on the biggest fish, Flutterwave pivoted toward helping small businesses and, eventually, individuals. 

Those were moves that seem prescient in retrospect but had a risky feeling at the time. The company made the moves anyway, relying on Olugbenga Agboola’s intuition and understanding of the facts. 

“The other thing I do is to trust my gut,” he shared. “That’s something that has always driven me in the right direction and really helped me stay true to what I want to accomplish. It helps me do the right thing and act quickly.”

[lalsingh228-blog]

Apple Fiber Powder Market Revenue Sizing Outlook Appears Bright

Advance Market Analytics published a new research publication on "Apple Fiber Powder Market Insights, to 2028" with 232 pages and enriched with self-explained Tables and charts in presentable format. In the Study you will find new evolving Trends, Drivers, Restraints, Opportunities generated by targeting market associated stakeholders. The growth of the Apple Fiber Powder market was mainly driven by the increasing R&D spending across the world.

Get Free Exclusive PDF Sample Copy of This Research @ https://www.advancemarketanalytics.com/sample-report/121746-global-apple-fiber-powder-market The Apple Fiber Powder Market report covers extensive analysis of the key market players, along with their business overview, expansion plans, and strategies. The key players studied in the report include: CFF GmbH & Co. KG (Germany),  Xi'an DN Biology Co.,Ltd (China),  Pestell Minerals & Ingredients Inc. (Canada),  Mayer Brothers Inc. (United States),  Marshall Ingredients (United States),  Herbafood Ingredients GmbH (Germany). Definition: Apple fiber powder is defined as a powder which is made by extracting juice from the apple by pressing as well as the remaining solid. Some of the features and benefits of using apple fiber powder are, maintain brain health, improving health by aiding in controlling weight, among others. Rising disposal income among middle families, increasing awareness regarding the benefit of apple fiber powder are some of the major which affect the growth of the market in the future. The following fragment talks about the Apple Fiber Powder market types, applications, End-Users, Deployment model etc. A thorough analysis of Apple Fiber Powder Market Segmentation: by Application (Dietary supplements, Nutraceuticals, Bakery, Confectionary, Beverages, Others {pet foods, infant food, sauces, others}), Distribution Channel (Hypermarket, Supermarket, Convenience Stores, Online Stores, Others), Nature (Organic Apple Fiber, Regular Apple Fiber) Apple Fiber Powder Market Drivers:

Increasing Demand for Healthier Food Products and Beverages

Increasing Usage of Apple Fiber Powder in Various Application

Apple Fiber Powder Market Trends:

Rising Number of Customer from Online Channel

Apple Fiber Powder Market Growth Opportunities:

Growing Demand from Emerging Market such as China and India

As the Apple Fiber Powder market is becoming increasingly competitive, it has become imperative for businesses to keep a constant watch on their competitor strategies and other changing trends in the Apple Fiber Powder market. Scope of Apple Fiber Powder market intelligence has proliferated to include comprehensive analysis and analytics that can help revamp business models and projections to suit current business requirements. We help our customers settle on more intelligent choices to accomplish quick business development. Our strength lies in the unbeaten diversity of our global market research teams, innovative research methodologies, and unique perspective that merge seamlessly to offer customized solutions for your every business requirement. Have Any Questions Regarding Global Apple Fiber Powder Market Report, Ask Our Experts@ https://www.advancemarketanalytics.com/enquiry-before-buy/121746-global-apple-fiber-powder-market Strategic Points Covered in Table of Content of Global Apple Fiber Powder Market:

Chapter 1: Introduction, market driving force product Objective of Study and Research Scope the Apple Fiber Powder market

Chapter 2: Exclusive Summary and the basic information of the Apple Fiber Powder Market.

Chapter 3: Displaying the Market Dynamics- Drivers, Trends and Challenges & Opportunities of the Apple Fiber Powder

Chapter 4: Presenting the Apple Fiber Powder Market Factor Analysis, Porters Five Forces, Supply/Value Chain, PESTEL analysis, Market Entropy, Patent/Trademark Analysis.

Chapter 5: Displaying the by Type, End User and Region/Country 2018-2022

Chapter 6: Evaluating the leading manufacturers of the Apple Fiber Powder market which consists of its Competitive Landscape, Peer Group Analysis, BCG Matrix & Company Profile

Chapter 7: To evaluate the market by segments, by countries and by Manufacturers/Company with revenue share and sales by key countries in these various regions (2023-2028)

Chapter 8 & 9: Displaying the Appendix, Methodology and Data Source

Finally, Apple Fiber Powder Market is a valuable source of guidance for individuals and companies. Read Detailed Index of full Research Study at @ https://www.advancemarketanalytics.com/reports/121746-global-apple-fiber-powder-market What benefits does AMA research study is going to provide?

Latest industry influencing trends and development scenario

Open up New Markets

To Seize powerful market opportunities

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Identify Key Business Segments, Market proposition & Gap Analysis

Assisting in allocating marketing investments

Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Middle East, Africa, Europe or LATAM, Southeast Asia. Contact US : Craig Francis (PR & Marketing Manager) AMA Research & Media LLP Unit No. 429, Parsonage Road Edison, NJ New Jersey USA – 08837 Phone: +1 201 565 3262, +44 161 818 8166 sales@advancemarketanalytics.com

[alexracheltravel]

We Cooked With Poo and We Thought it was just ok

Today was our final day in Bangkok. We woke up early, to get showered, fully packed, and checked out of our hotel before heading to our last main activity of the trip, a cooking class with a woman named Poo. Poo grew up in Khlong Tooey, one of the poorer neighborhoods in Bangkok, and was able to construct a series of classes targeted toward foreigners, to learn not only about Thai cooking, but also the culture that surrounds the ingredients. To do this, she and her assistant walked our group through a traditional open market. Here, we saw many familiar sights such as fish, meat, fruits, vegetables (many of which we could name at this point), and sweets. However, we also saw a great deal of foods that one might not see in an American supermarket. Well, foods and animals, we should say. We were greeted by live ducks and chickens as we entered, followed by trays of barely live fish, followed by trays of clearly dead fish, followed by the carcasses and severed parts of the aforementioned fowl. There were live eels and frogs, and cooked rats, bugs, buffalo skin and more. Some of the more squeamish tourists sped through the market while one of us took their sweet time. You have any guesses as to which one of us that was?

After our market journey, we took a short bus ride to the home of Poo, where she had constructed a cooking class room and had her nieces, nephews, and sons helping along the way. We made three dishes with Poo. The first was lemongrass salad with ground chicken. This was a simple but very delicious dish, and we could take the bright notes of the fresh lemongrass and onion which we had bought from the market just minutes ago. Next was a classic: Pad Thai. We’ve attempted to make this before, with varying levels of success. This time, we had all the correct ingredients and Poo helped us measure out their correct amounts including tamarind, fish sauce, coconut sugar, soy sauce, dried shrimps, and lime. The Pad Thai turned out better than our usual attempts but wasn’t the best we’ve had. At least now we know the correct recipe and some tricks to keep our noodles the right level of doneness. Not too sticky, but cooked enough so it won’t crunch. The trick: soak in warm water.

The third dish was the most complex, yet still familiar. Massaman curry. Now as we all know, curries are all about the starting paste and spice mixtures, so we were thrilled to see exactly what went into the curry paste that was the core flavor of the dish. We helped grind toasted spices and sauteed vegetables all together in a mortar and pestle. The smell was incredible, mouth-watering, and eye-tingling. We then all had the opportunity to make our own curry based on how spicy we wanted it and how much sweetness, sourness, and saltiness we wanted by adjusting additional added ingredients. This was both of our favorite dishes of the day due to its complexity and really helped us understand how we could make our own curry paste at home, and flavor curry the way we liked. After making these three dishes, and eating them, we were full but that wasn’t all! Poo and her team brought out about 10 different fruits for us to try, some familiar, and some new to us. We had pink dragon fruit, snake fruit, jackfruit, rose apples, jujube, pineapple, and more. Of course no Thai meal is ever complete without mango sticky rice. This time the mango was so soft that chewing was optional!

This cooking class was a fun experience, however it wasn’t the most challenging, innovative, or interesting to us. The recipes were simple and the ingredients were meant to be approachable. However that isn’t always what we are looking for when learning new recipes. We would have liked to encounter one of the new dishes that is more difficult to find in the states or a curry that is less common. But the silver lining was that Poo’s class was built within and using the resources of her community. By attending and supporting this class, we were supporting this community. Poo does so much for her neighborhood, including all extra dishes that were made in demonstrations were promptly brought out of the kitchen and given to her neighbors.

With full bellies, we returned to our hotel area but we couldn’t go back and rest because we already checked out. So instead we got Thai foot massages for an hour. This massage was the third for Rachel and the first for Alex! It was his first massage ever. Rachel felt like it was a really great way to relax, in fact, she took a little nap in the middle. Alex however stayed up the whole time, felt a little uncomfortable during some moments but he liked the overall feeling. It was an hour well spent and then we got some coffee, and wrote a little bit before deciding to explore one of the many huge malls that exist across Bangkok. Long story short, it was very similar to American malls, and not as cool or unique as Japan’s malls. It looked like there was a lot of great food, mostly Japanese and Korean, but we were still so full from earlier that we had to pass on the ramen shops, krispy kremes, korean bbq grills, and wiggly cheesecake cafes.

When we did eventually get hungry, we heard a rumor of a great Hainan Chinese spot just around the block from our hotel. It was hidden behind an alley, within a monstrous hotel, and the restaurant, while tucked away, was enormous and impossible to miss. We ordered a Chinese roast chicken dish and some dim sum for a quick and easy final meal. The chicken, which was their most popular dish, came with four different dipping sauces: two chili, a ginger, and dark soy sauce. It also came with a bowl of clear soup, and a delicious bowl of rice, which was certainly cooked with the juices that had come from the chicken. Rice, followed by chicken, followed by the spicy ginger chili sauce, created an incredible spicy and savory flavor combination in the mouth. The dim sum wasn’t that good, but the chicken made it an afterthought anyway.

After a brisk walk around the neighborhood one last time, we grabbed our bags and our taxi, and made our way to the airport. Bangkok was certainly an interesting city to visit. It revels in the clash of tradition and modernity, where Buddhist Temples sit on the side of busy highways, across the street from megamalls. The nightlife can look daunting, but we’ve still managed to find some beautiful and perfect moments of tranquility when we searched for it. It might not be our favorite city that we visited (more on that in another post) but we are glad to have visited it and experienced what it had to offer.

We’re now in Suvarnabhumi Airport, waiting for our flight out to Seoul Korea. We’re going to do one post of all of Thailand and one for the entire trip. And yes, The Gallery post is still in progress. We have a long layover tomorrow, so hope to have it all up within the next 24 hours!

Alex: We’ve spent a long 48 hours in Bangkok. It doesn’t feel short to me.

Rachel: Agreed, I feel like we’ve been here for like five days.

Alex: We really packed in a lot of different activities, but really, we only saw, like a third of the city.

Rachel: If that. The drive to the airport made it clear how much of Bangkok we did not see.

Alex: I also think that the drive last night through the street food tour made it clear how much we did not see. We could have gone to a bunch of restaurants by the river, or we could have gone to Chinatown, although seeing that hectic street once was enough for me.

Rachel: Me too. I think it’s one of those cities that you could spend two days in and feel fine or spend five weeks in and feel like there was more to explore. I feel great about seeing what we saw in the amount of time that we had and honestly feel ready to go home.

Alex: I suppose I might agree. We can compare cities to cities another day, but I do feel like as a last leg trip, this was all that I wanted to do. Anything else would be to eat in different parts of the city. But in terms of sights, there wasn’t really anything else.

Rachel: That we really wished we had seen.

Alex: Yeah, I would agree with that.

[mojogaragedoorrepairsanantoniotx]

Steak House near San Antonio, TX neighborhood

Introduction

San Antonio, TX is a great place to visit if you're looking for some steak. In fact, it's one of the best cities in Texas for fine dining and quality steaks at any price point. Here are the best places in San Antonio to get a steak:

The Grill

The Grill is a steakhouse located in San Antonio, TX. It has been around for over 30 years, and offers an excellent selection of steaks. Their wine list is also quite impressive. The atmosphere at The Grill is very warm and welcoming, so you can expect to feel right at home here.

Ruth's Chris Steak House

Ruth's Chris Steak House is located at 823 Texas St., San Antonio, TX 78205. The restaurant offers a wide selection of filet mignon, ribeye, strip steak, and prime cuts of beef cooked to perfection and served with steakhouse sides like creamed spinach or potato au gratin. Other options include seafood favorites like baked lobster tail or fried calamari.

Morton's The Steakhouse

Morton's The Steakhouse has locations all over the world, but the one in San Antonio, TX is conveniently located right off Highway 90. This steak house serves up a variety of steaks and seafood dishes that are guaranteed to leave your taste buds delighted.

The Republic of Texas Restaurant

The Republic features an extensive wine and beer list with selections from all over the world in addition to traditional favorites like margaritas! Enjoy your meal in our casual dining room or on our spacious patio where live music plays every night during dinner hours. Parking is available directly across the street or behind the building.

Chart House Seafood Restaurant

Chart House Seafood Restaurant is located at 1015 N Loop 1604 W, San Antonio, TX 78248. They are open for dinner from 5 pm to 10 pm Monday through Thursday and 5 pm to 11 pm Friday through Sunday. Their lunch hours are 11 am to 3:30 pm Monday through Friday. The restaurant has a full bar with wine flights and several local beers on tap.

Wind Crest

Wind Crest is a steakhouse located in San Antonio, TX. The restaurant has a variety of steaks and seafood dishes, but they are best known for their signature prime rib. Prime rib is served at lunch or dinner every day and comes with mashed potatoes and vegetables. In addition to the signature prime rib, Wind Crest also offers other types of meat such as New York strip steaks, filet mignon, and Texas Gulf shrimp. If you don’t like red meat then there are plenty of fish options on their menu including salmon, tilapia, and grouper filets.

Live Oak

Live Oak is located at 555 East Basse Road, just south of Loop 410. It's a short drive from downtown SA, but there's free parking in the lot out back.

The menu is mostly steakhouse classics like steaks and chops, but it also has some seafood options as well. The price range is $25-$70 per entree (though most are closer to $40). They have some fun specialty drinks too if you're looking for something other than wine or beer!

Live Oak doesn't have a specialty dessert menu (that I've seen), but their standard dessert choices are great: apple pie or bread pudding with whiskey sauce is both delicious choices here!

Takeaway:

The steak house experience is a bit more challenging than other restaurant experiences. Here are some things to think about before you go to a steak house:

Order your steak rare if you like it that way, but if you don't know how to cook it correctly or you're worried about food poisoning, order your steak medium-rare instead.

You can ask for a side of butter with your steak if you like the flavor of butter on meat better than just eating meat alone.

If you have an allergy or intolerance that makes consuming certain foods dangerous for you, let the waitstaff know so they can avoid serving those items to those who need them.

Garage Door Repair

Garage Door Repair is an essential part of every home, and with so many different types of garage doors available on the market today, it's important to know how to choose the right one for your needs. From materials and style to price and durability, there are many factors that can affect your decision when you're ready to buy a new garage door for your home. In this article, we will discuss some of these factors as well as provide tips on how Garage doors are a vital part of our homes, and they need to be in top shape at all times. You don't want your garage door to malfunction when you have important things inside it—like your car! Mojo Garage Door Repair San Antonio can help you ensure that your garage door is in good working order. If you need a new garage door, we can install one for you or you may find us online using these keywords  Garage Door Repair near me, Garage Door Repair San Antonio, and Garage Door Service.

Mojo Garage Door Repair San Antonio

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210-997-7777

[cuisinecravings]

Apple Sauce Brands

Apple Sauce Brands? If you enjoy applesauce, you might be interested in learning which brands provide the greatest applesauce. Given that there are so many apple sauce brands available, this is a frequently requested question. It can be challenging to determine which apple sauce brand is the best with so many options available. Even if there are numerous types, this does not imply that they are all of the same quality.There are undoubtedly some companies that will stand out and offer the best products. You should test out these brands on your own to see which one you individually prefer.

Apple Sauce Brands You should conduct your homework in order to know exactly what to look for on your next grocery shopping excursion because there are so many alternatives. Discover which apple sauce brand is the best and your selections by reading on.

Best Brands of Apple Sauce

The best apple sauce brand in the US is Mott's, which is also the most popular brand overall. This applesauce brand has been around for a very long time, and it was among the first to develop the useful applesauce cup. One of the most popular forms of applesauce is Mott's, which has made a reputation for itself in the industry. It also helps that this business provides a very wide range of applesauce options for you to select from. It offers both sweet and unsweetened flavours, as well as basic applesauce and various applesauce fruit combinations. You can get plastic cups or an applesauce jug in a variety of sizes if you want to eat on the go. Because of this, Mott's has grown significantly and is still one of the most widely used applesauce brands available. It is a very reliable brand and has every variety you could ever want. Mott's is unquestionably the place to start if you want to sample one of the most enduring apple sauce brands, and there are many different varieties available. GoGo Squeez A well-known applesauce brand that has distinguished itself from the competitors is GoGo Squeez. It developed its own line of squeezable applesauce products that are practical and excellent for packing in your kids' lunches. With these apple juice pouches, you can truly drink the apple juice wherever you are and whatever you are doing. Because of this, they have done particularly well when selling to kids. You can choose from a sizable number of flavours of GoGo Squeez as well. Including the typical variety of applesauce you might anticipate as well as combinations of applesauce with various fruits. Tree Top One more of the most well-known apple sauce brands on the market right now is Tree Top. It is one of the most dependable brands that customers turn to in grocery shops and has been on the market for a very long time. It makes up for what it lacks in variety in terms of the level of quality you receive. There are only a handful of applesauce types available from Tree Top, but they are all of the highest calibre and will be overflowing with flavour. You can choose between sweet and unsweetened applesauce in addition to a few applesauce blends for a more specialised flavour. They can also be purchased in plastic cups or bottles that are easily packed into a lunchbox. You should be able to find Tree Top at any grocery store or store that sells food because this is such a well-known brand. Musselman’s You can choose from a variety of applesauce varieties at Musselman's, another applesauce company. Along with applesauce, it also carries other Apple goods including apple juice and apple pie filling. You have a variety of flavour selections to pick from, all of which are of very excellent calibre and flavour. This brand is widely available and simple to find in any grocery shop. It is available in jugs, pouches, and individual plastic cups. Eden Organic Applesauce produced organically is what you would anticipate to find from Eden Organic. For the highest quality applesauce, each of these alternatives is created entirely from organic ingredients and is 100% natural. Although Eden Organic is a well-known brand, you might not be able to buy it in every supermarket. It is more prevalent at health food stores that sell organic food products and only comes in a few applesauce varieties. https://www.youtube.com/watch?v=iu_6aOqjfnA Mullen’s A lesser-known brand of applesauce called Mullen's has a lovely history. It was developed by a police officer who wanted his mother to start bottling and selling her applesauce recipe after being hurt while on the job. Mullen's sells two varieties of applesauce, one that is less sweet and has less sugar than the standard version. This chunky, all-natural applesauce will offer you the authentic flavour of apples that have been perfectly cooked. This apple sauce will give you the authentic apple flavour, unlike any other on the market. So choose this brand if you want something that actually tastes homemade. Related Articles :- How Many Cups of Powdered Sugar in a Pound Are There? 8 Inch Cake Servings Is Aquafina Good Water and How Good Is It Is Fried Fish Healthy Whataburger Southern Style Sauce Taste

What Is the Best Brand of Apple Sauce?

Pick up a package of Mott's applesauce if you're seeking for the greatest brand on the market. Customers frequently choose this brand because it is among the most well-known in the US and a top seller. However, there are a lot of additional, equally good solutions available to you. such as Tree Top, GoGo Squeez, Eden Organic, and numerous other alternative apple sauce manufacturers. This is a food item that is very popular and simple to locate at almost any grocery shop. Additionally, because supermarkets typically have a full inventory of applesauce, it is simpler to locate more widely recognised brands. Read the full article

[night-rook]

Series Masterlist | Daddy Domain

Ride r Die Squad

These four have been friends since high school back. If one gets in trouble, you bet your Minecraft house they are sharing the same cell. Expect for Megumi... he’s the one to bail everyone out.

Yn is Faceless Youtuber who is known for their random content. They aren’t limited to the rules and try to stay up to the trends. Most of the time, Yn is trying to figure out what else to post and becoming a Pro Simp.

Yuji Itadori is a Food Vlogger that likes doing food challenges for the most part, despite resulting in a food coma. Aside from eating, he is also known to do some cooking content. Unknown to the public, he is the younger brother of Sukuna Ryomen 

Megumi Fushiguro works at a pet hospital known as Divine Kage Haven, a 24/7 animal care hospital. Tends to be Yn’s editor, father to 6 adorable animal children, and the Dad of his group.

Nobara Kugisaki is a upcoming model. She enjoys shopping and giving fashion advice. She especially loves to doll up Yn when the pair hang out as they are in free market  aka get them a real human partner instead of a 2D interest.

Taglist: @lost-in-the-apple-sauce​ @lethargicyashi @ryoskuna @izuniias​

 Feel free to slide an Ask if ya wanna be added to the Le List

[hopetofantasy]

Culture, parallels & meta - S3 E3

Zaterdag 08:10

Perfect parallel: An upset Robbe being little spoon to Noor this episode, him being a relaxed little spoon to Sander in the last one.

Blink-and-y’ll-miss-it: Moyo has half eaten wafers cookies on his bed. Between the cellphone time and timestamp, it took Robbe five minutes to get dressed and to the beach. The beautiful angel pendant makes its first appearance.

Bonus: This cinematography trick of using a wide shot with nobody else in the sight, makes us actually feel how lonely Robbe actually is. 

°

Zaterdag 08:23

C is for culture: “Vamanos” - As you may have noticed, Flemish has a lot of words that aren’t typically Dutch. These are called ‘leenwoorden’ (= ‘borrowing words’). In some cases, the language has made the word its own, with their conjugation or sound (like barbecue - barbecuet - or e-mail - ge-e-maild), other times the expression is copied completely (like smartphone or laptop). There are various reasons as to why people don’t want to change it: globalization, wanting to be more vague/cool, general laziness, ...

Perfect parallel: 

Sander’s playful “Are you the manager?” and “That’ll be zero stars on Booking.com” to Robbe when they meet in this episode, Sander’s sheepish “Zero stars on Booking.com” and Robbe’s pointed “Where is that manager when you need him?”, when they have their fall-out in a later episode. 

Sander saying “When I booked this room, I explicitly asked for room-service” here and him actually booking a room with room-service for the both of them later on.

Blink-and-y’ll-miss-it: Jens’ keyboard is lying on top of the closet. Sander grabbing his keys (to his car?).

°

Zaterdag 08:44

C is for culture: The option to use self-scanning is pretty common in Belgian supermarkets, especially in shop-and-go city stores. You pick up the scanner, scan the stuff you buy, go to a counter, pay and walk out with your groceries. A sales assistant is still present to help out with problems or do random routine checks. It’s fast, easy and cost-efficient. The downside? Shoplifting becomes a bit easier this way.

That’s character: Sander is putting up a ‘cool guy, devil may care’ facade. He jokes about not scanning everything, dismisses Amber’s list, whirls the shopping cart around and sings David Bowie to this boy. He wants to make a lasting impression on Robbe. If he’s the most charming, chaotic and adventurous version of himself, then he doesn’t have to think about other stuff like his own crumbling relationship. (Also the reason why he doesn’t answer the question about Amber: they simply met through Britt). As the boxes fall down, so does Sander’s tough exterior, as he never intended to hurt Robbe by playing around in the supermarket.

Robbe’s clumsiness meter: +3, he almost topples off the cart twice and drops the chocolate bars on the floor. (The crash with Sander isn’t his fault though)

Oopsie: 

Sander is wearing a leather jacket, but we don’t see it in the previous clip. Either he left it in his car or it’s an ‘oopsie’.

When Sander accidentally tosses Robbe into the boxes, we hear glass breaking. However, in the next shot, the boxes seem to empty (and they were supposed to be filled with chips, which don’t make that sound).

Blink-and-y’ll-miss-it: Sander is wearing black Converse. They bought Jupiler beer. Robbe pulls out ‘Delhaize’ Biscuit chocolate bars and Florentin cookies.

°

Zaterdag 13:13

C is for culture: "Croques” - The word ‘croque’ is an abbreviation for ‘croque monsieur’ (= ‘crunch mister’). These are grilled ham-and-cheese sandwiches, a typical greasy snack at taverns, markets, carnivals, your home, ... Other versions include the ‘croque madame’ topped with a fried egg, ‘croque bolognese’ with bolognese sauce, ‘croque hawai’ with a pineapple slice.

That’s character: It’s clear that Robbe has no idea how to eat properly. All throughout the season he eats unhealthy breakfasts (choco spread with cookies), snacks (chips, cookies) and dinners (Aïki noodles, frozen lasagna). But here we see the reason: he doesn’t seem to know how to cook or work a stove. Exactly why he buys prepackaged or instant food options. So, it’s probably for the best that Zoë helps out his eating habits.

Perfect parallel:

Robbe making an unhealthy breakfast in the previous episode, Sander providing him with an unhealthy snack in this one. (The way to a man’s heart is through the stomach)

Britt’s condescending “Listening to David Bowie again?” in this episode, her calling Robbe his next obsession similar to David Bowie later on. 

Sander’s “Do you know where I can find the coffee?” to Robbe in an earlier scene and his “Was coffee on the list?” to Amber here.

Robbe’s clumsiness meter: +2, he stumbles backwards after Sander touches his shoulder and burns himself after turning the ‘croque’.

Nod to the OG: This kitchen scene is the equivalent of the ‘5 fine frøkner’ scene, as Sander sings his favorite song to Robbe and makes breakfast, whilst both flirt with each other (subtly).

Oopsie: They supposedly went to ‘Delhaize’ for all their groceries, but the ketchup bottle comes from ‘Carrefour’ and the butter from ‘Colruyt’. 

Blink-and-y’ll-miss-it: Sander messes up the first words to ‘Under Pressure’ - it’s ‘pressure’ not ‘under pressure’. He mixes the weed with tobacco for his joint. The conflict on Sander’s face at the end.

°

Zondag 16:34

C is for culture: "What kind of shit question is this?” - They’re playing ‘De Slimste Mens ter wereld’ (= ‘The smartest human on earth’), a board game by the popular Flemish television show with the same name. The quiz is very challenging. People have to solve associative, general knowledge and out-of-the-box questions with multiple answers in different rounds. Points are awarded in the form of seconds, which are used during the game. The candidate with time left at the end, wins.

Blink-and-y’ll-miss-it: The group is drinking white wine out of plastic cups. Sander studied at ‘de!Kunsthumaniora’, the same school as Noor. Sander’s wearing his combat boots again.

°

Maandag 15:12

C is for culture: Aaron is wearing a bunny costume for the paintball game ‘Hunt the bunny’. This is usually played by people on a bachelor party or a corporate team building (with the groom/boss as the bunny). The goal is simple: the bunny has to cross the field from one corner to another, whilst the hunters shoot as much paintballs as possible to ‘kill’ it. Which is... rather painful, especially at close range. 

Oopsie: What they’re doing is actually illegal or even impossible. People aren’t allowed to play paintball in protected environments, like dunes. Unless they’re doing it with a specialized organization who’s trained for these games (and are present at the time of playing) or have the written permission from the ‘Agency of Nature and Forest’, the police, the city, ... There is a whole heap of permissions, administrative papers and laws to deal with. 

Lost in translation: Britt saying “Doe normaal” (= “Act normal”) has nothing to do with her dismissing Sander’s mental health. This Flemish phrase is often used to calm people down, telling them that they’re acting rather irrationally or childish. It’s an angry way of saying “Can’t you behave yourself? Calm down. What are you doing? Be rational!”. 

Blink-and-y’ll-miss-it: The blue and red flags tells us that they’re going to play ‘capture the flag’. Some of the ‘pfff’ gun sounds you hear, indicate that the air pressure needs to be checked. Moyo took off his protection mask, which is dangerous and sometimes considered a foul during the game.

°

Dinsdag 20:02

C is for culture: "Do you know how to make s’mores?” - Toasting marshmallows above a campfire, isn’t really a tradition in Belgium. So that’s why the girls don’t know how to make s’mores. 

Lost in translation: ’Smoor’ is a Flemish dialect word for smoke or the act of smoking. It does sound a lot like ‘s’mores’. This is why Luca thinks Aaron wants to hold the marshmallow into the fire. 

Oop, there it is, the homophobia / heteronormativity: Of course Robbe had nothing to lose with Noor, he wasn’t actually interested in her. With Sander, however, Robbe doesn’t dare to do anything.

Blink-and-y’ll-miss-it: Aaron is drinking ‘Bock’ beer. Amber looks at Aaron like she really likes him, when he’s preparing the s’mores.

°

Woensdag 20:42

C is for culture: 

“An old german bunker” - The province of West-Flanders as well as its coast still has a lot of remnants left from WWI. From German bunkers to trench-networks, burial sites and museums, the 'Great war’ left its traces. Unsurprisingly, every year, people still find around 300 tons of (active) bombs underneath the fields.

“Around ‘All Souls’ Day’ they come back to life” - ‘All Souls’ Day’ is a christian holiday on the 2nd of November, on which the dead are commemorated. However, since that day isn’t an official holiday in Belgium, people visit the graves and honor of their loved ones on the 1st of November, ‘All Saint’s Day’. 

The group drinking ‘jenever’ shots - ‘Jenever’ (known in English as ‘Dutch gin’ or ‘genever’) is a traditional liquor in Belgium and the Netherlands. Young people usually drink these colored, high percentage spirits at Christmas markets, pre-drinks or parties when it’s cold outside. Different flavors include vanilla, chocolate, berries, lemon, apple, ...

Blink-and-y’ll-miss-it: The wooden panel behind Jens says ‘Volg de pijlen’ (= ‘Follow the arrows’). Aaron and Amber are holding hands after their fall. Robbe downs a chocolate-cream ‘jenever’ shot at the end. 

°

Woensdag 21:53

Perfect parallel: Robbe lashing out at his friends in this episode - he feels left out and confused about his sexuality - and blames the pranks. Him doing the same in the next - he thinks his friends are hypocrites by saying homophobic comments to him yet defending the gay teacher - and blames the vlogs. 

Blink-and-y’ll-miss-it: The second living room has a spinning disco light.

°

Donderdag 21:12

C is for culture:

“In dat jeugdhuis” - A ‘jeugdhuis’ (= ‘youth house’) is a meeting place, run by young volunteers. All teens and young adults are welcome to hang out, throw parties, drink at their bar, organize concerts, attend workshops - just making the space their own. 

“He sounded like a begging Romanian” - Luca is referring to Romanian Romani families, who roam around in the streets of Brussels begging for some money. These ethnic groups have a mostly negative image amongst the Europeans. Which is why she states this harsh and hurtful comparison.

Perfect parallel: Noor asking Robbe for a playlist so she can listen to his favorite songs here, Sander actually making a Bowie playlist for Robbe in the next episode.

Lost in translation: Luca is mocking the West-Flemish dialect by copying what the boy said, namely “Moe’en julder ok ‘n flyer ‘ennen?”. This dialect is known for blowing their ‘g’ and ‘h’ so that they sound similar, conjugating their 'yes’ or ‘no’, having double subjects, seemingly swallowing some letters, among other things. It’s one of the most confusing and difficult dialects for the Flemish to understand themselves.

Oopsie: When Aaron asks Amber if she needs a drink, Britt and Sander are dancing right behind him. When she answers and walks away, they’re suddenly gone, only to be seen again when Moyo walks over.

Nod to the OG/Wink to other remakes: The ‘call your girlfriend’ kiss, duh! 

Blink-and-y’ll-miss-it: Jana is wearing one white contact lens.

°

Vrijdag 08:43

Perfect parallel: 

Sander searching for coffee first thing in the morning earlier this episode and him pouring a cup before any task in this clip.

Sander’s “Maybe I’m scared that I will never find someone” here and Robbe’s multi-layered “I’m so happy that I found you” in the last episode.

Oopsie: When the boys walk to the recycling spot, the lighting changes from sunny to clouded to dark in a matter of seconds.

Funny coincidence: Sander referring to his relationship as ‘ups and downs’, probably similar to his experience with bipolarity.

Wink to other remakes: An almost kiss near trash, remind you of certain Italian boys?

Blink-and-y’ll-miss-it: Amber delegating tasks, but doing nothing herself. Robbe smiles for a few milliseconds, because Sander touched him. The flash of panic in Robbe’s eyes afterwards.

[tlbodine]

Thanksgiving is Gonna Be Weird: A Survival Guide for 2020

It’s 2020, the pandemic is worse than ever, and the holidays are right around the corner. No matter what, this is going to be a weird Thanksgiving for a lot of people. With travel restrictions in place and most of us having a mighty desire not to murder our friends and family by spreading around a disease, there’s a good chance that you’re going to be celebrating a bit differently this year. 

And, hey, maybe you decide not to celebrate at all. Which is perfectly valid! 

But maybe you’re staring down the possibility of your first Thanksgiving on your own, or feeding just the small group you live for rather than a big crowd, or some other unusual circumstance. And if that’s the case, I wanted to compile together some resources/ideas to help you out. I know this isn’t my usual horror fare, but...well, I hope it’s helpful, regardless. 

“Help, I’ve Never Made Thanksgiving Dinner Before” Starter Kit

Maybe you’ve always gone home for the holidays but are currently stuck in an apartment with a few roommates, and none of you have any intensive cooking skills. Maybe you always take the kids to Grandma’s house and have never had to contribute more than a side dish but now really want to do a proper Thanksgiving feast for your partner(s), kid(s) and whoever else lives in your house. 

Never fear! A Thanksgiving feast doesn’t have to be intimidating! In fact, Thanksgiving foods are usually pretty simple; the most challenging part of the whole feast is the project management aspect of working with a lot of different dishes and getting everything ready at once. But the smaller your crowd to feed, the easier that is! 

So, the first thing you’ll want to do is come up with a menu. Sit down and write a list of all the foods you normally eat and enjoy on Thanksgiving. If something is served at your family meal that you’ve never cared for, guess what? You can boot that bad boy right off the list! 

By and large, the standard Thanksgiving feast consists of: 

Roast turkey 

Mashed potatoes

Gravy

Some kind of dinner roll

Cranberry sauce

Some number of vegetable side dishes (often a green been casserole and a sweet potato casserole) 

Some kind of dessert (often/traditionally a pumpkin pie) 

I’ve linked above some easy & favorite techniques/recipes for all of these foods, but of course you can buy time-saving convenience items to get you rolling -- from potato flakes to gravy mix to premade pie. I won’t tell if you don’t. 

If there’s something you’re used to eating every year that you don’t know how to make....call whoever usually makes it! If at all possible, obviously, I’m not recommending you do a seance to talk to your dead great-aunt and get her rolls recipe. Just, like...phone up your friend/family member, get the recipe, and use it as an opportunity to connect. Odds are both of you are missing the human interaction. 

“Hey, That’s Nice, But I Live in a Dorm Room”  Edition 

Okay, okay, I get it. You’re away at college and can’t get home to see your family safely and you’re living in some kind of weird socially isolated dorm situation where you have limited access to cooking implements. Or, shit, idk, maybe you’re couch-surfing or living in a motel or otherwise not in possession of a full kitchen. 

I got you, fam. 

Do you have at your disposal a microwave? Rice cooker? Even an electric kettle will work! 

If you have some way to boil water, you can make instant mashed potatoes, gravy, and stove-top stuffing. If you have a microwave, you can steam some vegetables and bake a sweet potato. For dessert, core an apple, stuff the cavity with brown sugar + cinnamon + butter and nuke in the microwave for 4 minutes. 

It’s hypothetically possible to microwave a turkey, but I wouldn’t recommend it. Instead, I’d opt to buy a deli roast chicken (about $5 at most grocery stores), or even just some turkey deli meat. Alternatively, ham usually just needs to be warmed rather than cooked, and you can buy a big ol’ ham steak at the store for a couple of bucks. 

“I’m Dead Broke Because COVID, Send Help” 

You know the great thing about Thanksgiving food? It’s cheap. No, really! It can be, anyway, especially since a lot of foods go on sale. 

In my area anyway, the local Wal-Mart and Smith’s Grocery have: 

A can of green beans for about 79 cents

A bag of instant mashed potatoes for about $1 

A big can of yams for about $1, or fresh yams for 50 cents/lb (usually a couple sweet potatoes = 1lb) 

Canned corn or peas + corn for 50 cents, or steam-in-bag veggies of your choice for $1 

Stovetop stuffing for $1 or sometimes even 50 cents per box 

Margarine for 79 cents to $1 

Gravy mix packets for 50 cents each

A can of cranberry sauce for $1 or less

Most of these are also available at Dollar Tree! 

A lot of food banks will also be giving out turkeys this time of year, and some grocery stores will give you a free turkey if you spend $50 or $100 on groceries or whatever. Do you have an older relative who needs groceries? Ask if you can go buy their food and deliver it to their door (contactless!) and keep the free turkey.

You can pretty easily feed a group of 4-6 for $20 or so, especially if you’re willing to be flexible on your protein. And what are you doing feeding more than 6 people in the middle of a pandemic, huh? 

“I’m Used to Hosting a Big Dinner But There’s Only Like Three Of Us Living In This House WTF How Do I Scale This Shit Down” 

Maybe you are a Thanksgiving veteran. Maybe you’re accustomed to hosting for a big crowd and cooking a small meal just seems dumb and pointless. I feel you. This is my life right now! But don’t despair! 

The way I see it, you’ve got a couple-three options: 

Option One: 

Cook your turkey + a different side each day, and eat your Thanksgiving feast spread out over a week or so. It’ll keep your leftovers from dominating your fridge, let you eat something fresh, and allow you to enjoy all your favorite recipes. Downside is you’ll have to cook every day, so you tell me if you’re too busy to do that. 

Option Two: 

Cook everything that you normally would, but portion off half of it or whatever to stuff into your freezer, or go deliver it to somebody else’s door. The odds are pretty good that you’ve got a friend or family member who is freaking out about the holiday, and if you can’t see them in person, you can at least drop food off on their porch and then honk aggressively/cheerfully from the safety of your car! 

Option Three: 

Make something different this year. If you’re a foodie, take this as an opportunity to challenge yourself to create something high-maintenance and weird that you wouldn’t normally make. This is a good choice if you’re off work and stuck in your house with nothing else to do. Basically you’re subbing out quantity for quality so the meal still feels special and unique even if it’s, y’know....just you and your cat, or whoever. 

PS: Roasting a whole chicken or a cornish game hen is a fun, small-scale way to get your bird-in-the-oven experience. You can also buy a turkey breast and just cook that, which will be a lot faster than the whole bird anyway. 

"I’m An Essential Worker And I’m Working Thanksgiving And Have No Time To Do ANYTHING, What Now?” 

Dude, I get it. And whether you’re a doctor, nurse, grocery store employee, or whatever other essential service-worker, my heart goes out to you because hoo boy this year has been shit, hasn’t it? I can’t do anything about the hazard pay situation, but I CAN tell you that there are a few places offering delivery-based Thanksgiving meal options! 

You might want to search around a bit for your specific area. Cracker Barrel, Marie Callendar’s, Boston Market, and other types of branded “home-cooking” type restaurants tend to have some kind of Thanksgiving thing. Why not call your local restaurant fav to see if they’re doing something similar? Most restaurants are desperate for a way to stay afloat right now, so a ton of places that don’t traditionally deliver are offering curbside service now. It’s worth a try! 

So, there you have it. 

I hope some of these tips taught you something new, pointed you to a helpful resource, or gave you some ideas. More than anything, I just want everybody to be safe and happy this holiday. So, please -- get creative, wear your mask while you’re shopping, avoid the get-togethers, and be careful. You may save a life!