#Bread Last Longer Uk

[emperyans]

Can I request a soulmate!AU with a Clark Kent x reader? Where your soul mates name is on your wrist?

I.

Clark Kent.

It shows up sometime around your twelfth birthday. There’s no warning before it happens- you’re absentmindedly eating breakfast one day when you glance at your wrist and all of sudden it’s there, in neat, slanted writing.

You’re at a loss for how to react at first- hell, this is the name of your soulmate. A few minutes are spent staring in awe at the words on your wrist, before the shock falls away and you’re left feeling a little giddy- you finally know their name.

Every advice column ever written about the matter says not to obsess over it, but your pre-teen self can’t help but fixate on the markings whenever they come into your line of sight.

II.

Clark is not a very widespread first name, you discover. It always ranks around the four-hundred mark in popularity polls, both in North America and the UK.

Despite that, you run into a lot of them. Enough for you to begin to suspect that fate is playing a cruel game- really, how many Clarks can one person meet over the course of their lifetime?

To your dismay, you end up hating every single one of them. Thankfully, none of their last names even resemble Kent.

III.

Clark means scholar.

You wonder if he’s the academic type.

A lot of questioning is done on your part when you’re bored and have nothing better to do. Even more so when you're feeling lonely. Is he tall? What’s his favourite colour? Does he enjoy whole-wheat bread?

When you were a teenager, you had decided he was quite possibly going to be the most perfect person on earth. Your best friend at the time had laughed, telling you that no one was perfect.

You’re older, now. And while you no longer think Clark Kent, whoever he is, would be perfect, you still can’t stop yourself from picturing what he might be like after you have a bad day.

IV.

The first time you encounter it, you’re taking the subway home.

The newspaper is discarded on a scratched up subway seat. The headline is something about Lex Luthor - it always is in Metropolis- but that is not what catches your attention.

It’s under the headline, smudged to ruin by the previous reader's fingers. And yet still discernible enough to make your heart beat faster.

By Clark Kent.

V.

Finding out how to contact the newspaper is easy enough. You cant figure out how to reach him, though, and you wonder what the point of modern technology is if you knew someone’s full name yet still had no way of reaching them.

When you call them, the receptionist tells you that Mr. Kent is out. Leave a message.

You give her a reasonably vague excuse to have him contact you, double checking that she has your name written down correctly. There’s a hint in her voice that tells you she suspects what is going on, but she doesn’t comment on it. You’re infinitely thankful.

VI.

By the time you leave work, there’s a missed call and a voicemail left on your phone. You wait until you get home to listen to it, and it’s a smart idea, because you didn’t know you could get this unreasonably anxious just by hearing someone say your name.

“This is Clark. Uh, Clark Kent. I hope- did I say your name right? Never mind- I was hoping we could meet up?”

He’s stumbling over his words and you can’t help but laugh- at least you’re not the only one completely overcome by nerves.

The voicemail ends with an address and a time to meet up (“ That is, if it’s okay with you-“ ) tomorrow.

You send a text confirming that you’ll be there.

VII.

You’re at the designated meeting place- one of Metropolis’ many parks. How they manage to put them in a city with such high density is beyond you- still, you weren’t here to question their urban planning prowess.

You swear you can feel him before you see him.

The first thing you notice is how tall he is. Very, very tall. He’s dressed in a dark grey suit- carrying a briefcase, clearly having just gotten done with work. It’s not what you imagined- yet somehow, it’s better than anything you’ve ever dreamt up.

He has glasses, you note. They have the effect of making him look impossibly endearing.

You’re not aware you’re gaping at him until he says your name.

“Nice to meet you, Clark.” It’s hard to keep the grin off your face. “You’re saying it right, by the way.” You stick your hand out for a handshake, making sure to angle it so the words on your wrist are visible.

He takes it, a smile playing at his lips. Warmth envelops your hand immediately. “It’s nice to meet you, too.”

[nannymcpee]

I posted 134 times in 2022

That's 134 more posts than 2021!

63 posts created (47%)

71 posts reblogged (53%)

Blogs I reblogged the most:

@little-one-cuddles

@windelstolz

@incoboy-uk

I tagged 55 of my posts in 2022

#caregiver - 54 posts

#ab/dl community - 54 posts

#ab/dl lifestyle - 47 posts

#ab/dl boy - 47 posts

#ab/dl mommy - 46 posts

#cgl little - 46 posts

#ab/dl couple - 46 posts

#ab/dl diaper - 46 posts

#cgl relationship - 45 posts

#abdlmommy - 19 posts

Longest Tag: 20 characters

#mommy dom little boy

My Top Posts in 2022:

#5

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324 notes - Posted July 10, 2022

#4

A little shopping trip….. After a quick breakfast, bottle and nursing cuddles I dressed my boo bear in some cute grey trackies and a pink T-shirt. I’d thought about putting him in a onesie but I just can’t resist that nappy peeking out of his waist band. We had a couple of minutes before we had to head off so popped to the park for a quick play on the swings where I pushed him as high as he could go. Then into the car to try out his new makeshift car seat. He looked so safe and cosy in it. Loaded up with stuffie (Harvey the teddy bear), dummy and sippy cup we set off. We got to the shops early so I nursed my darling boy from the car before we headed into the shopping centre taking Harvey for the trip. As we headed straight to the toy stores holding hands my boo bear suddenly stopped and pulled on my hand then reached out for a cuddle. I snuggled him into me with Harvey between us and rubbed his back for reassurance. Then he nuzzled into my neck and I heard his cute little grunts and felt his tummy muscles contract against me. My heart fluttered with excitement as I realised he was filling his nappy. The warm fuzzy feeling inside me grew bigger and bigger as I cooed and reassured my baby that he was ok and such a good boy for mummy. I held him a little longer enjoying the closeness between us and sharing in our secret together. Eventually we ended the cuddle and carried on to the toy shops. We admired all of the Lego displays in the Lego store. Boo bear requested that one day his nursery be decorated in only Lego Christmas decorations for Christmas time. In Hamleys Toy store we played with the games on display and I caught my cheeky little tyke trying to run off with a Bluey toy set. Once I took it off him I treated him to a Bluey Weeble as a compromise. He was very happy with his toy and practically skipped out of the shop. We stopped to get lunch, a sausage roll and ginger bread man while sitting at a picnic bench by the pond and watched the ducks and had plenty more cuddles. We had time to look in one more shop then visited the disabled toilet for a nappy change before heading back home. Boo bear lay down on the floor while I got him all cleaned up. As I was taping him back up into a clean nappy I watched my darling boy sucking on his dummy and cuddling Harvey. He was looking at the wall above him and tracing the cracks with his finger. He looked so adorable and was completely lost to his little head space. I think time stood still for both of us in that moment. The love I felt for him completely overwhelming me and tears stung at my eyes. Once his trousers were back on I pulled him up into my arms and briefly cradled him before we both got back on to our feet and headed back to the car. Before leaving the toilet I caught my sweet little Prince admiring his nappy bulge in the mirror. Back in the car I nursed him again and he wriggled and thrusted, clearly enjoying the feel of his now warm, soggy nappy against him. I rubbed the front of his nappy to increase his enjoyment. He made the cutest little murmurs and whimpers as he continued to suckle on my nipple. Once he was ready to get back into his car seat I strapped him in and gave his soggy, and now slightly sticky, nappy one last pat and drove toward home. Thank you @mummys-lil-mushbutt for making all my dreams come true and making them so much better than I could ever have imagined.

351 notes - Posted September 12, 2022

#3

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370 notes - Posted July 19, 2022

#2

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477 notes - Posted September 3, 2022

My #1 post of 2022

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485 notes - Posted August 7, 2022

Get your Tumblr 2022 Year in Review →

[thesilversun]

Via open tag from @omgpurplefattie

If you get this, answer with three random facts about yourself and send it to the last seven blogs in your notifs! anon or not, doesn’t matter, let’s get to know the person behind the blog

Although I don't work in it now, I have degree in Archaeology. My somewhat niche interest area? cereal crops - especially Rivet wheat - the one that sits between Spelt and modern bread wheats in what was commonly grown in UK and is all but forgotten.

2. The longest ferry journey I took was longer than all the times i've been on a plane added together. (20 hours on one ferry crossing versus 18 hours across 4 flights)

3. I once won first prize for Blackberry jam at the village show with berries I'd picked from hedgerows around the village. I was probably the youngest winner by several decades as i'd have been about 12 and just about all the other ladies taking part were retired.

Also leaving an open tag for whoever wants to do it

[rabbitcruiser]

National Biscuit Day 

In the US, they’re flaky bread rolls. In the UK, they’re sweet, crispy treats known as cookies in the US. Bake your own, and try different varieties and flavors.

Calling all smart cookies! National Biscuit Day offers the perfect chance to go crackers about one of the world’s most popular snacks. But did you realize just how many types of biscuits there are?

American biscuits are small crusty bread rolls, often served at breakfast or as a side dish. However, in the UK, the word “biscuit” is used for flat sweet treats, which are known as “cookies” in the US. One of the most unusual traditional British varieties is the Garibaldi. Also known as the “squashed fly biscuit,” it contains currants in between two layers of dough.

History Of National Biscuit Day

Many of you will be surprised to find out that biscuits aren’t a modern invention. Instead, they were born of necessity in the ancient world. Merchants and military personnel in the Roman, Greek, and Egyptian empires would often spend many weeks at sea, ferrying cargo and making their way to foreign shores. Hence, they needed a snack that would provide them with a source of calories for the entirety of the journey. Fresh food was out of the question. It just wouldn’t keep. So captains turned to stocking their larders with dried foods that wouldn’t go off.

Preservation techniques were already fairly advanced in ancient times. People knew that if you dried something out, it would last longer and wouldn’t go off. Millers, therefore, began grinding up flours and then baking cooked bread on a low heat for an extended period. This technique helps to retain the nutrition, but removes the water content, preventing any microbes from thriving.

From that point, dried biscuit-like breads became a staple at sea. The ancient Egyptians, for instance, cooked up flat brittle loaves made of an old grain called millet. Later, the Romans created the first example of what we would recognizably call a biscuit. They spread wheat flour paste over a plate and then left it to dry and harden.

Biscuits also played a prominent role in the early history of medicine. Many physicians believed that problems with the body emerged in the bowel. An “imbalance” in the gut led to patients developing all sorts of nasty symptoms, including many health problems we would recognize today. Doctors, however, saw biscuits as a health aid – very different from the view of medics today – and prescribed them daily for people with digestive issues.

Interestingly, this approach probably would have worked. Cooks made ancient biscuits of whole grains and without sugar. They were a plain, high-fiber food, ideal for settling stomachs.

Eating biscuits at sea remained popular in the middle ages. In the sixteenth century, the Royal Navy provided its sailors with a daily allowance of a pound of cookies and a gallon of beer (yes, you did read that right!) to help them fight off the Spanish armada.

The modern conception (or should we say “confection”) of biscuits as sweet treats didn’t begin until the seventh century. The ancients saw them strictly as a travel food – something you’d take with you for long journeys that wouldn’t spoil. But the Persians began to experiment. Instead of just making the flour into a paste with water, they began incorporating other ingredients like eggs, butter, and cream to improve the texture. They noticed that when you added these items to the mix, you wind up with fluffier, more luxurious delicacies. After a while, they introduced sweet things, like fruit and honey, creating the first cookies in history.

Biscuits arrived in Europe around the end of the tenth century. Legend has it that an Armenian monk traveled from central Asia to France and passed on a recipe he had learned in the Caucuses. The main flavor at the time was ginger.

Even so, these biscuits were still not the modern confections that we enjoy today. They were fluffy and tastier than their ancient forebears, but the mass production of sugar was still absent. For most of the middle ages, biscuits were a side-show – and exotic delicacy that people in some parts of the world enjoyed on occasion as part of their traditional cuisine.

Once sugar production ratcheted up in the eighteenth century, however, the game changed. Suddenly, flour-millers and bread makers could add sweetness to their mixes and create entirely new classes of products, all at a low cost.

By the 19th century, per capita sugar consumption rocketed, and biscuit firms like McVitie’s, Crawfords, and Carr’s all set up factories to mass-produce confections.

The history of biscuits, however, bifurcated between the new and Old World. In the New World, the term came to mean a soft, leavened quickbread. In the Old World, it referred to an unleavened, hard, and flat, flour-based product.

National Biscuit Day is a celebration of biscuits of all forms – not just cookies, but also oatcakes, crackers, water biscuits, and crispbreads. While most biscuits for sale are sweet, savory varieties still make up a considerable chunk of overall sales.

How to celebrate National Biscuit Day

As you might imagine, celebrating National Biscuit Day is a lot of fun. It is your yearly excuse to eat as many biscuits as you like – and to do a spot of baking.

Baking an ancient Roman biscuit called a buccellum is perhaps the most exciting way to experience the day. While the final product won’t be as delectable as manufactured biscuits, it will give you an insight into the sort of cuisine that people enjoyed in the past while sailing.

Failing that, nothing is stopping you from baking cookies or traditional biscuit bread. What’s more, you could trial unique, healthy versions using authentic ingredients. There are plenty of recipes that still use wholemeal flours and sugar alternatives on the internet.

Biscuits are an experience that you’ll want to share. Many people, therefore, invite family and friends over for an afternoon of cookies and tea enjoyed in the traditional style. You just take your favorite type of tea (Assam, Darjeeling, and so on), add a spot of milk, some sugar, and then pair with your favorite biscuits – sweet or savory! Many people like to dunk their biscuits in their tea.

Traditionally biscuits came in particular sizes and shapes. Still, there’s no need to stick with the official format if you don’t want to. Cookies don’t have to be round. If you’ve got some shape cutters at home, put them to good use. You can make cookies in the shape of donkeys, cars, stars, hearts, triangles – whatever you have to hand. And for extra fun, you can cover them in icing sugar.

There are few crumbs of information about just how National Biscuit Day started, but that’s no reason to miss out on the celebrations. So bake up a treat for friends and family, or settle down with a cup of tea or coffee and enjoy one of your favorite varieties. Don’t forget to share your creations with your friends on social media. You never know what other biscuit fanatics are lurking out there.

Source

[eaglesnick]

LET THEM EAT TURNIPS

Yesterday’s newspapers and digital media were full of comparisons between Therese Coffey and the Queen of France, Marie Antoinette. France then, as Britain is now, was experiencing massive food-inflation, and when Antoinette was told that French families could no longer afford the price of a loaf of bread she allegedly replied, “Let them eat cake.”

Coffey did much the same, the Sun printing this headline:

“LET THEM EAT TURNIPS  Therese Coffey tells Brits hit by tomato crisis to eat turnips instead.” (Sun: 23/02/23)

At one level Coffey’s reaction to food shortages in the UK can be taken as humorous but that would be a mistake. Coffey may not of actually said, “Let them eat turnips”, anymore than Marie Antoinette said “Let them eat cake ”. But what Coffey has said, with not a hint of humour, is her reply to those in England who are forced to use food banks because of increasing poverty. She categorically ruled out:

“… help for farmers and consumers facing higher costs…'it is not the role of government to provide free food’ or to intervene in markets."  (Guardian:06/12.22)

More callous still is her total lack of understanding regarding the plight of poor working families.

'If you can't afford food, work harder': Environment Secretary Therese Coffey sparks backlash by saying anyone who is struggling with cost-of-living crisis should take on longer hours.”  (MailOnline: 23/02/23)

Coffey will not “intervene in markets” because that goes against the free-market economic philosophy of the Tory Party. Unfortunately, there is not a “free market” when it comes to food purchasing. It is the big supermarkets who control the market, who dictate the price paid to producers and ultimately the supply and price of food on the supermarket shelf.

Energy price increases have led to higher costs for UK growers of salad crops and the supermarkets have chosen to go overseas for supplies rather than pay UK producers. Bad weather in the overseas producer areas has then led to a shortage of certain crops and hence food rationing in UK supermarkets.

All of this is understandable and, in as much as the supermarkets are trying to keep prices as low as possible for the consumer, commendable. What is totally unacceptable is the government’s total lack of planning and support for UK producers when it comes to food security.

Thanet houses the largest glasshouse growing complex in Europe and historically these homegrown salad producers supplied the majority of our supermarkets. This year, a year of massive energy price increases, the Tory Government has decided NOT to support these growers.  Instead,

“The government seems to be more interested in getting retailers together and talk about alternative sources for produce in the future rather trying to support British growers...” (Farming Today This Week: 25/03/23)

Clearly Therese Coffey has NO plans or strategy to secure food supplies for the 70 million inhabitants of our small island. We have seen industry after industry disappear from our shores because of rigid Tory adherence to “free market” principles. Over the last decade 600.000 jobs in UK manufacturing have disappeared. We cannot afford to let this happen to our food production.

Therese Coffey, rather than telling poor working families to work harder if they want their children to eat, should concentrate on her own responsibilities and devise a plan to guarantee food security within our own borders rather than rely upon a non-existent free market.

We all know what happened to Marie Antoinette. If there is any natural justice Therese Coffey will suffer the equivalent political fate.

[theretirementstory]

Bonjour et bienvenue on this the last Sunday in November! Here in Bar-sur-Aube the temperature is 7c and we are due rain! That’s fine for me as I have inside jobs to be done today……dusting, polishing and cooking are just some of the delights in store!!

So, how was your week? Mine has been hectic, worrying, happy and some sadness in their too I think.

It started with my granddaughter having to spend a night and morning in hospital (with “The Daddy”) as she has had croup. Then it was the two hour journey to the hospital for my MRI scan. It was due at 6pm but it was 7.15pm before I entered the machine (there was a problem with it). When I exited the machine there was another worry as I had large red blotches on my chest and the doctor needed to see me 🙄. Think it was just from the sticky pads they had attached to me but they were checking it out anyway. It was after 8pm when I set off for home, it was tanking down, the road is undulating and a lot of lorries use the route, it’s only dual carriageway and it wasn’t lit at all, that made for one hairy drive back (I was pleased I wasn’t behind the wheel).

I had my visit to the podiatrist, gosh can she talk! I know she loves to speak in English and she enjoys telling me her woes (I too have been in her position), so I just let her unload.

The right side of my mouth was causing rather a lot of pain, so much so, I didn’t know if it was upper or lower jaw!! Finally gave in and rang the dentist for an emergency appointment, it was just as well I did, as there was the start of an abscess and I am now on antibiotics.

Great news!! My carte vitale is now up and running again (well I got my new attestation) the card itself will be replaced as it no longer works in the machines. Never the less I am now back in the health system. I have sent off all the forms for reimbursement of monies, 🤞 on that one!

I asked Anie to call down for tea and cake, she was late arriving (after 5pm) but she stayed for a while and we talked a lot. I have had lots of messages from friends in France and the UK.

Marlene had said that she had been unwell and so I decided visit her. I picked up some cacti (she has a collection) and took those in place of flowers. I hadn’t intended to stay for long but, as usual, she invited me in and we drank orange juice, I ate a pastel de nata and we talked. She complimented me on my French, and asked if I was still attending a class. It was so lovely to see her.

Monique messaged with her news (mainly about her husband) but said that she may get to see me sometime soon.

I had a video call with an old school chum and after discussing one another ailments we came to the conclusion that we are getting old! I happened to say that when we were younger, if a person died, at the age that we are now, we said that they were old people 😳, instead I sometimes think that I am still in my 40’s!

I am entertaining at lunchtime tomorrow, Laetitia, another friend who has been unwell (and is a younger person) is going to see the work doctor and will call to see me afterwards. I had thought about making the stuffed tomatoes again but have decided on pasta in tomato and mascarpone sauce with garlic bread and a green salad, followed by a strawberry cheesecake. I think that will require less chewing for me and still be very tasty.

“The Paralegal” has had his car serviced and MOT’d, just as well as he has been clocking up the miles this weekend. He has now got a price for the electrical work at the house, so if this guy can start soon, it means that work can move on and he will be kept busy.

The decorations will be going up in town this coming week, the tree was being installed and I am sure it will all look marvellous by this coming weekend.

Poem time again and this time it is an excerpt from “The Night Is Freezing Fast” by A E Housman

“The night is freezing fast,

To-morrow comes December;

And winterfalls of old

Are with me from the past;”

So my diary for next week looks relatively empty, apart from my lunchtime visitor and hopefully a concert at the Conservatoire in town on Wednesday. Well, we all know how quickly that can change!

Have a great week!

[apple-babbles]

Plane Ride to Heathrow

So... I guess I should actually start writing my whole UK journey before I grow older and my memories start messing with me.

(God I hope not, I'm already forgetful as I am.)

(But I'm also hoping that I won't weep as I'm writing this because of how nostalgic it's gonna be. Good, good times.)

Well, so, I've had some trips on the airplane. Some of the longer ones by the time I'm writing this would probably be 1) about 6 hours to Incheon, South Korea, 2) then around 9-10 hours to Jeddah, Saudi Arabia, and 3) lastly 16 hours to London, UK.

Since I'm here on the subject of my UK trip, we'll talk about the last one.

For some context, I was fortunate enough to receive a scholarship to University College London in... you guessed it, London. And it would be my first time visiting a European country, let alone taking such a long journey. The 16-hour plane ride wasn't like straight without transit, though. I actually enjoy taking public transportation (bro, ain't no way I'm flying there on a private jet—I'm no Beyonce) including trains and buses, so sitting on the plane for hours would be no problem for me.

I began actual the trip from CGK, Jakarta, with the first destination to DXB, Dubai. I, along with my three other friends who also were about to start our studies at the same uni, departed with Emirates. We got the ticket for about... 9-10mio? Crazy expensive. However, I'm not kidding if I said I looked like someone who lived under a rock once I boarded the plane. It was probably the best one I've been in?

Look, as I said, it's my first time being in such a huge airplane like this. I'm so impressed by the tiny stars on the ceiling (love the purple shade as well) and how they lit up when the lights were out. So darn cute hello??? And the entertainment provided was also very complete; you'd get to explore recently-released movies, listen to some music, watch series, and even play some games—hence I think why they have this console-looking gadget as seen in the third picture. I did a little bit of everything; I watched several movies until I was sleepy, then switched to music to help me relax before catching some Zs. Oh, I forgot to mention one little detail; the flight was around midnight. I think we boarded when it was almost 1 A.M. in the morning.

Also, my cabin luggage was broken right before I was about to board. RIP. Luckily, my friends were helpful and one of them brought sellotape with them, so we stitched it to the broken part. It was one of the wheels, and the luggage made an annoyingly loud sound as I dragged it with me. Lordy.

Anyways, it took about 8 hours from Jakarta to Dubai. I think I slept through it, mostly, if not for my excitement exploring the screen in front of me. We were also given some bread and beverage—as seen in the third picture—which were quite enjoyable. I had no idea why I ordered juice because apparently the juice in all airlines is the same. As in they're quite superficial and rather too sweet for my liking. But either way, it was an enjoyable 8-hours flight.

We landed in DXB the next morning, around 10-ish. After dealing with the immigration and everything, we spent some time in DXB since we had about an 8-hour gap to the next flight. I mean, it was a long journey, but on the bright side I could explore DXB to the point I even memorized the isles and hallways and corridors, considering how awful I am at navigation.

The three of us decided to have lunch together and tried this Asian restaurant. We ordered those meals above—which unfortunately I can't remember what they're called. I mean, the one on the right surely tasted like fried rice (I think it tastes similar to biryani?) and the one on the right has a rather sweeter flavor. Either way, again, it was pretty delish, since I'd rather explore the food options than buy just some random chicken from fast food restaurants.

[busterstrouble]

breathe in breathe out it will be ok || Self Para

(tw: death, abuse, violence)

If I ever leave this world alive, I'll take on all the sadness that I left behind. If I ever leave this world alive, the madness that you feel will soon subside. So, in a word, don't shed a tear, I'll be here when it all gets weird. If I ever leave this world alive.

Everyone has lost someone in their life. Some people have lost people they were close to and some have lost those they only knew through others. Either way death and loss is something that brings everyone together in some way. In this world not everyone will die but they have faced it through others.

What death is to you may not be the same as it is to others though. Death is the end of their being. Not the memory of them but the ability to make any more memories. You will never get to go hit a bucket of balls with them at the driving range again. You will never get to call their phone and hear their voice in the other end. You will never get to celebrate a tradition the same ever again. This list of what you will no longer get to do is endless. That is a place where grief likes to live. In the world of what was taken from you. The memories you will no longer get to make.

Now the memories you have previously built are all you have left. They will play like reruns in your mind any time you think of them. The brain does fade and the fear of loss of memories can sit in the back of your mind forever. It is up to you to replay those memories in your head so you never forget. The problem with that is the sadness that comes up when you think of those you have lost. Your mind will fight itself. No i cannot think of the memory; it will ruin my day or i will cry. Then on the other hand your mind is begging you to think of the memory so you can relive the happiness you once had. This is something you will have to sit and deal with forever.

Some memories are not pleasant. They are the ones maybe only you have and its the last moments of their life. You could be watching the last breath leave their body. You could be watching them gasping for air as their body is slowly dying on the inside. The memory of your hands crushing their rib case as you attempt CPR to give them any last chance of life. These memories may take over the good memories; but only for a brief time. The last moments of their life when they look a way you have never seen them before. You have to remember that that version of them will live with you forever but they will also be over shadowed by the good memories. Living intertwined in your memories forever; but that is the only way they can coexist.

It was Christmas Eve 2023 - the night they all crossed over. The day their bodies shed their last breath. The last day the all howled together as a pack. The territory battle between the Cor Pack and the Italian Vampires who were pushing the boundaries finally reached its climax. The feud started nearly 15 years prior but after push and pull over the Camden Town neighborhood only one side could win. There was no way for both sides to survive. Business could only survive if one clan kept control. Unfortunate for Buster and the Cor Pack they were only 6 deep. The Changretia family were dozens. Buster and Rancor had the monopoly over the illegal auction in Camden Town. Nothing went in or went out that they didn't have their hands on. Lucrative and a connection to packs all over the UK they really had zero competition - until the greedy Vampires caught wind. They simply wanted territory originally - the business was none of their concern but if the Cor Pack lost their territory they lost the business as well. Goods can only come in through the warehouse; sellers and buyers were not going to trust the confidentiality if they moved locations. The Bread Warehouse was in operation since before The Blitz in the 40s. Every day for 15 years the feud brewed and more and more Changretia vampires bought in.

The locals were protected by the Cor Pack; they trusted them, were afraid of them, and benefited from the Bread Factory and the hidden business within. When Lokus Changretia himself finally moved into Camden Town he swindled his way into the hearts of the locals; offering false promises. Turning faith on the Pack that kept them safe for years. Soon the allies turned; but Buster himself was unaware of where the allegiance lied until the end. Betrayed by their close allies the Cor Pack was led into an ambush. 6 lives flat lined.

This was Busters family. They were who he had spent nearly 20 years of his life with. Every day. Tick and thin. Hate and love. They had felt it all. The blood family was long gone; as if it never existed. Left him stranded and never returned. Rancor. Marshall. Phillip. Emmett. Arthur. Ada. That was his family. Rancor. Last Breath 12.24.23 7:15PM.

The leader of the pack. The alpha. The one to turn Keaton when he was a young boy. The two were practically made for each other. Sought each other out; and Rancor offered to change him. Leading the pack into a fight they expected to win he went out as a true commander. Fighting from the front. Throwing himself between the Italian Vamps and the rest of his pack. Buster watched from a warehouse window; hoping for the element of surprise - he watched his Alpha and only true father figure held up against a building with a metal pipe. Teeth clashing against the metal until he took a fatal bite from Lokus Changretia.

Marshall. Last Breath 12.23.23 7:18PM.

If Buster was the Sargent at arms; Marshall was his right hand man. Turned in the same week the two were raised together from young boys to men. The only voice that would calm Buster down. Where Buster was the brawn Marshall was the brains - always able to get them out of trouble if it was looming. As Rancor was being held against the wall it was Marshall who charged from behind a parked car in any effort to surprise the swarming vampires. Held by 6 vampires Marshall was forced to watch as Rancor was murdered. Cries piercing the alley way - finally taken out by all 6 vampires Marshall was left with 6 bites all along his body.

Phillip. Last Breath 12.24.23. 7:25PM.

The found brother. Rancor found Phillip stranded north of London; left for dead. Turned and rejected by his family; Philliip never lost the feral. The packs wild card Phillip was always first to use his fists before his brains. Buster fought with him side by side before they agreed to separate and get higher ground. Buster went left and Philliip went right; he never mad it to the warehouse floor. Over zealous Phillip decided to detour only to be strangled to near death. Nothing but muffled howls heard from the dark corner. Buster knew he was gone when his voice forever went silent in his head. That was three gone.

Emmett. Last Breath 12.24.23. 7:26PM.

The only born wolf to join the pack. Found the life of his family and their ways to not be sufficient enough. He was tired of following the rules of his own father so while on a post graduation trip abroad Emmett deflected and joined the Cor Pack after years of searching for a family he believed in. Buster had left Emmett with the youngest in the pack; fighting in the rear. As the voices started to to fade Emmett knew that was a sign to retreat. Take the young two and run until they couldn't be found. It was all too late. 6 vs. 24 was never a fair fight. At the mouth of the tunnel Buster watched as Emmett, Arthur, and Ada were ripped to shreds by the fangs of a dozen vampires.

Ada & Arthur. Last Breath 12.24.23. 7:26PM.

The Twins. The only two that Buster himself had changed. Both fosters in his final foster home - they had only arrived a few years after he left but he never stopped checking in. There was a moment when Ada started looking battered and bruised and Arthur was rail thin. Buster knew he had to save them - it was an offer just like he was offered. They accepted and have spent the last 12 years with the Cor pack. If there was anyone they wanted to save it was the brother sister pair. Ada the devil and Arthur the maniac. Only two to refer to him as Keaton. Watching their wolves scream under dozens of teeth almost led Buster to surrendering himself.

Buster taking the higher ground was his only saving grace. It is what truly saved him and he knows it. Everyday he relives it. The screams. The howls. The panic in all 6 of their voices as they faded in his mind. The silence was deafening. From a world where he was surrounded by 6 voices all their own; each filling a small void. His family. Wiped out in front of him. Every day is hard. Buster knew he didn't even that courage to say their names out loud. What would he even say. The memories he had no one to share them with. Nobody knew them now. He was the only one. He thought of writing to Emmetts parents to letting them know he was gone - but the weren't his family - he was their family. Swynlake was his safe haven now. This was going to be his new home. Every day was a battle. Everyday it was harder to get up and smile. The memories were there but it hurt him to his core to think of them. It felt wrong to laugh. It felt wrong to smile. It felt wrong to do anything but mourn them. The wolf inside was barely surviving - or at least thats what it felt like. Their pack was gone. The love was gone. Buster knew he was to carry on their legacy but even forming a pack felt wrong. Who was going to follow him if he was still unable to lift his head and howl on his own. The wall was up. It was not coming down. The aggression was ramped up and it was not going to go down. Buster was going to to deal with it time. When the screams don't haunt him. When the business is back running. When the sound of Adas laugh doesn't make him tear up. Until then - his family was gone. Their deaths on replay. The screams a broken record. The silence deafening. Alone. Once again alone.

[rupalic]

Bread Improvers Industry to Witness Unprecedented Growth in Coming Years

According to a research report "Bread Improvers Market by Type (Emulsifiers, Enzymes, Oxidizing Agents, Reducing Agents, and Acidulants), Application (Bread, Buns, & Rolls, Cakes, Pastries, Pizza Dough), Form (Powdered, Liquid), End Users and Region - Global Forecast to 2028" published by MarketsandMarkets, the global bread improvers industry, valued at USD 1.5 Billion in 2023, highlights a remarkable growth projection, anticipated to escalate to USD 1.9 Billion by 2028, indicating a robust compound annual growth rate (CAGR) of 5.9% during the forecast period. According to the USDA Report on Food Processing Ingredients published in March 2021, the sales of bakery products experienced an increase of 7% to reach an impressive U.S. $1.2 billion in 2020. This growth coincided with a significant rise in consumer expenditure on bread and cereals, which reached U.S. $206.9 per capita, marking an 8.3% increase from the previous year (2019). Alongside this upward trajectory in the bakery sector, the demand for bread improvers has also seen a corresponding increase. As bakery manufacturers strive to meet consumer expectations for high-quality, flavorful, and longer-lasting bread products, the use of bread improvers has become increasingly prevalent. By enhancing the texture, volume, and shelf life of bread, bread improvers play a crucial role in ensuring consistent product quality and meeting consumer preferences.

Europe acquires a dominant position within the bread improvers market throughout the forecast period.

According to the Federation of Bakers (UK), Bread consumption patterns vary significantly across the EU, with the majority of countries averaging a consumption of 50 kg of bread per person per year. The market structure across Europe exhibits diversity. For instance, in the UK, the industrial sector represents 80% of production, while it accounts for 40% in Germany, 35% in France, approximately 81% in the Netherlands, and 19% in Spain. Moreover, bread consumption remains steady in Western Europe, although it differs significantly from country to country. Germans and Austrians lead in bread consumption, averaging around 80 kg per year, while the UK and Ireland have the lowest annual consumption, with less than 50 kg. The widespread consumption of bread across the European region indicates a substantial market for bread and related products, creating a significant demand for technologies and solutions that can enhance the quality, texture, and shelf life of bread.

Book a meeting with our experts to discuss your business needs:

As mentioned in the Baking Europe 2020 Report, the majority of bread consumed in Europe is currently manufactured by large-scale plant bakeries, which produce bread and other baked goods on an industrial level. These facilities utilize machinery, technology, and scientific advancements to their fullest extent in automated bread-making processes that aim to meet consumer demands for quality, consistency, convenience, and affordability. Thus, bread improvers play a crucial role by providing bakery manufacturers with the tools and formulations needed to optimize their production processes and meet the evolving demands of consumers. By incorporating bread improvers into their operations, large-scale plant bakeries can enhance the quality and consistency of their bread products, thereby maintaining competitiveness in the market and satisfying consumer expectations.

The enzymes segment is the fastest-growing market in the upcoming forecast period.

Enzymes have become a pervasive ingredient group in various types of bread, playing a crucial role in the modern bread-making process. Despite evolving regulatory standards, enzymes remain indispensable processing aids in the baking industry. Their functional versatility, clean label attributes, capacity to streamline processes, and cost-saving benefits underscore their essential role in bakery products. A significant advantage of enzymes is their natural occurrence in common bakery ingredients such as wheat and soy flour. Additionally, since enzymes are typically deactivated by the high temperatures of the baking process, their use enables bakers to achieve a desirable clean label image for their products.

Leading organizations outlined

Puratos (Belgium), Corbion (Netherlands), AB Mauri (US), Lesaffre (France), DSM (Netherlands), International Flavors & Fragrances Inc. IFF (US), ADM (US), Kerry Group plc. (Ireland), Bakels Worldwide (Switzerland), Oy Karl Fazer Ab. (Finland).

To know more get PDF Copy: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=29099697

[olko71]

New Post has been published on All about business online

New Post has been published on https://yaroreviews.info/2023/12/uk-tipped-for-speedier-rate-cut-after-surprise-inflation-fall

UK tipped for speedier rate cut after surprise inflation fall

Getty Images

By Michael Race

Business reporter, BBC News

A surprise fall in inflation in November has raised hopes that the Bank of England will begin cutting interest rates sooner than expected.

Inflation – the rate prices rise at – fell from 4.6% to 3.9% last month, the lowest for more than two years.

The Bank has repeatedly increased rates to try to control inflation, driving up mortgage repayments for millions.

But some economists think it may start cutting them in the first half of 2024, much earlier than previously forecast.

The Office for National Statistics (ONS) said that falling petrol prices were largely behind the surprise drop in inflation last month.

Slowing prices for food and household goods also contributed.

But while inflation is well down from its peak in 2022, it is still almost double the Bank of England’s 2% target, and many households will not feel better off as energy bills and borrowing costs remain high.

“It remains vital no one forgets that whilst inflation is falling it doesn’t mean prices are falling, and that not everyone has had an inflation busting wage increase over the past couple of years,” said Danni Hewson, head of financial analysis at AJ Bell.

“Some families will be dreading this Christmas, feeling guilty about the presents they’ve been able to afford or worried about paying off debts they’ve racked up just to afford the basic festive treats,” she added.

Why is inflation higher in UK than other countries?

What a falling inflation rate means for your finances

Is Sunak keeping his five key promises?

Petrol and diesel prices hit record levels in 2022, after Russia invaded Ukraine and global oil prices surged.

But pump prices have fallen back and are now at their lowest level for more than two years. A litre of unleaded costs about £1.43 on average, a price last seen at UK forecourts in October 2021.

Meanwhile, the prices of a variety of baked goods, including white and wholemeal sliced bread, along with packs of cakes fell between October and November after rising a year ago.

Milk, cheese and egg prices rises also slowed, but olive oil, sugar and onion costs remain much higher, meaning food prices are still 9.2% more expensive than this time in 2022 .

The last time inflation in the UK was lower than 3.9% was in September 2021 when it was 3.1%. Most economists had expected UK inflation to fall to 4.3% last month.

But while the cost of living crisis may be starting to ease, many households and businesses remain under pressure.

Chef Seema Dalvi, at Dalvee restaurant in Poulton, Lancashire told the BBC that while price rises were slowing down “inflation is definitely killing us”.

She used to order all her ingredients from one supplier but now shops around for the best deals.

But it is not just higher food prices Ms Dalvi has to contend with. “Energy prices, rents, business rates, ingredient prices, alcohol prices, staff salaries, it’s a lot,” she said.

Despite gas and electricity prices being lower than last year, most households will actually pay more for energy this winter than in 2022 because government support for bills is no longer in place.

The Bank of England has also put up interest rates 14 times since December 2021 to try to slow price rises. Rates are now 5.25%, a 15-year high, leading to higher borrowing costs for mortgages but also higher savings rates.

Last week the Bank’s governor, Andrew Bailey, ruled out cutting rates anytime soon, despite weakening economic growth.

However, on Wednesday Martin Beck, chief economic adviser to the EY Item Club, said the Bank would now find it harder to justify its “high for longer rhetoric around interest rates”.

Samuel Tombs, at Pantheon Macroeconomics, added: “November’s surprisingly sharp fall in CPI inflation reinforces the likelihood that the [Bank’s] Monetary Policy Committee will begin to reduce the Bank Rate in the first half of 2024, far earlier than it has been prepared to signal so far.”

UK inflation remains higher than in other countries including the US and Germany but the gap is narrowing.

The fall to 3.9% in November puts the UK on level footing with France, but ahead of the EU’s average rate of 3.1% and the US’s 2.1%.

Chancellor Jeremy Hunt said the latest inflation figures set the UK “back on the path to healthy, sustainable [economic] growth”, but that the government would “continue to prioritise measures that help with cost of living pressures”.

But Rachel Reeves, Labour’s shadow chancellor, said “prices are still going up in the shops, household bills are rising and more than a million people face higher mortgage payments next year after the Conservatives crashed the economy”.

Additional reporting by Priya Patel, economics producer

Nick Eardley, BBC Verify correspondent

When inflation was starting to go up and up – the Government blamed global challenges. They had a point.

A big part of the cause of inflation was soaring energy prices. But now they’ve come down – that’s helped push inflation down.

The impact of energy on the inflation figures is quite stark.

If you look at inflation this time last year, with energy stripped out of the figures, it would have been a lot lower at 7.4% (it was 10.7%). The price of energy was driving inflation UP.

The opposite is happening now.

The falling price of energy is bringing the UK’s inflation rate DOWN (the ONS says it would be 5.8% without energy, instead of the 3.9% announced today).

So the Government has global factors in part to thank for the fact the inflation rate is more than half of what it was this time last year.

How can I save money on my food shop?

Look at your cupboards so you know what you have already

Head to the reduced section first to see if it has anything you need

Buy things close to their best before date which will be cheaper and use your freezer

Read more tips here

Related Topics

Inflation

Cost of living

UK economy

More on this story

Why is inflation higher in UK than other countries?

5 hours ago

What a falling inflation rate means for your finances

16 November

[jayger1]

The best guide to purchase kitchen knives.

Consider the price, the quality of the knives, the variety of blades included, and the ease of care when shopping for a new kitchen knife set.

There's nothing you can do about the price, so set your spending limit and stick to it. Keep in mind that a cheap knife set will require replacing in a couple of years, whereas a high-quality set may last you ten. The price of a set can range from fifty dollars in the United States up to one thousand dollars or more.

Stainless steel, carbon steel, laminated steel, and ceramic are the four most common materials for kitchen knives.Yanagiba knife is actually a good choice.

The carbon steel knife is iron-based (99%) and carbon-based (1%). However, these knives require more upkeep than their stainless steel counterparts since they rust easily. However, they are often sharper than stainless steel, but more easily broken. Kiritsuke knife is preferred by many people. Sabatier, Kikuichi, and Forshner were formerly the gold standard in carbon steel kitchen knives for sale , but they are no longer produced and are becoming increasingly rare. Carbon steel knives have a C scale hardness of 60–62.

Knife blades that are laminated use a sandwich construction to combine elements of carbon steel and stainless steel.Laguiole pocket knife is indeed the best. Despite being more fragile, ceramic blades are even sharper than traditional steel ones. Knives made of ceramic like those made by Kyocera and Yoshi may be found in stores.

The chef's knife is the workhorse of the kitchen, used for everything from slicing vegetables to carving meat.

Cleaver – Use this to pound and cut your food. The knife weighs so much.

A bread knife may be used to cut tomatoes and bread without damaging the delicate crust.

Thin and flexible, a fillet knife is ideal for filleting fish.

Small fruits and vegetables require a special tool called a paring knife.

At the dinner table, you'll find either a serrated or a straight steak knife.

Maintaining carbon steel blades is more time consuming than stainless steel. Laguiole knives are used widely. Carbon steel knives should be sparingly coated in vegetable oil after washing to avoid oxidation.Damascus steel is actually very good. Professional knives should not be washed in a dishwasher since the high temperatures and powerful detergents might damage the steel blade and even the handle.

If you accidentally drop your knife in the dishwasher, it may lose some of its sharpness.Laguiole Knife has the finest results.

Maintain the knife's sharpness and durability by cleaning it as soon as possible after use. After washing, the knife can be placed in a polyurethane or wooden knife block. Use a cutting board made from the same stuff as your knife.Laguiole knives UK have been outstanding.

A sharpening stone, sometimes known as a sharpening steel, is a stone block used to restore a knife's edge. Good grade knives may be sharpened with modern electric sharpeners without risk. You can find yanagi knives online. Use caution while sharpening knives using an electric sharpener to avoid damaging the blade. Every three to six months, you should give your knives a quick sharpening.Damascus steel kitchen knives have the finest quality.

[safereturndoubtful]

Day 82 - to Col de Serra (1384 metres)

By the time I’d lazed around with the next chapter of Crawford’s book on Borders (a wonderful section about Hadrian’s Wall) the clear skies had darkened. I looked up from my book and was shaken into action.

First stop was the epicerie to pick up some bread, a slice of cranberry flan and a strong local beer. Roja waited outside as ever, and these days, is even tolerant of the resident cat. He has embarrassed me several times in this regard before..

There was just about a view of Puy Mary spectacular peak directly ahead as we headed up the pass, and the conical and conspicuous Puy Griou to the east, though by the time we got to the pass, Peyrol, at 1589 metres, all had disappeared, and we were enveloped in cloud. At least the rain kept off.

I had in mind a longer circuit than we actually undertook. Conditions weren’t great, the steep rock coming off Puy Mary was slippery in places, to which my hip doesn’t respond well. I was keen to do the narrow ridge, the Brèche de Roland, but decided against it for now. That can join the ever-lengthening list of routes to undertake once bionic.

I’ve seen such ‘warning’ or ‘prudence’ signs many times in Europe when approaching something challenging. I always compare it to the UK where, despite quite frequent debates, we choose not to warn anyone. Think of Crib Goch, Y Gribin, the Càrn Mòr Dearg Arête, Striding and Swirral Edges for examples.

The track was quite busy, mainly with trail runners. It seems this is a very popular area for the sport, with the National team training here this last week. I chatted to a few, one was a guy guiding a group, another just a couple of women out for the morning. I also chatted to a young Australian woman and her partner, who was French. They live in Perth, but travel to France each year. Incredibly, this, just the simple ascent of Puy Mary, was her first ever mountain hike, which might explain why they were as slow as me. Roja and I hike on mountains every day, sometimes more often than that, and it serves to remember that many people must lead their whole lives without going anywhere near a mountain.

I was out for a couple of hours, and just as we returned to the van the rain started with ferocity. We drove slowly down to Col de Serra, only ten kilometres, at 1384 metres, and found an excellent place to stay at the (closed) visitor’s centre car park, and settled in for a long lunch, and some sport.

At 6:30 pm the rain eased enough to step outside, and we wandered an hour or so on a grassy ridge with a gentle ascent, encountering some wild horses, friendly as ever. These are Cheval d’Auvergne, used to the rugged terrain and the weather. Easily identifiable by their thick, often blonde, mane. After the heavy rain of the afternoon the rising mist and cloud conjured up a special atmosphere.

There are a couple of other vans here only, usually on a weekend in May, the place would be much busier.

[rabbitcruiser]

National Biscuit Day

In the US, they’re flaky bread rolls. In the UK, they’re sweet,  crispy treats known as cookies in the US. Bake your own, and try  different varieties and flavors.

Calling all smart cookies! National Biscuit Day offers the perfect  chance to go crackers about one of the world’s most popular snacks. But  did you realize just how many types of biscuits there are?

American biscuits are small crusty bread rolls, often served at  breakfast or as a side dish. However, in the UK, the word “biscuit” is  used for flat sweet treats, which are known as “cookies” in the US. One  of the most unusual traditional British varieties is the Garibaldi. Also  known as the “squashed fly biscuit,” it contains currants in between  two layers of dough.

History Of National Biscuit Day

Many of you will be surprised to find out that biscuits aren’t a  modern invention. Instead, they were born of necessity in the ancient  world. Merchants and military personnel in the Roman, Greek, and  Egyptian empires would often spend many weeks at sea, ferrying cargo and  making their way to foreign shores. Hence, they needed a snack that  would provide them with a source of calories for the entirety of the  journey. Fresh food was out of the question. It just wouldn’t keep. So  captains turned to stocking their larders with dried foods that wouldn’t  go off.

Preservation techniques were already fairly advanced in ancient  times. People knew that if you dried something out, it would last longer  and wouldn’t go off. Millers, therefore, began grinding up flours and  then baking cooked bread on a low heat for an extended period. This  technique helps to retain the nutrition, but removes the water content,  preventing any microbes from thriving.

From that point, dried biscuit-like breads became a staple at sea.  The ancient Egyptians, for instance, cooked up flat brittle loaves made  of an old grain called millet. Later, the Romans created the first  example of what we would recognizably call a biscuit. They spread wheat  flour paste over a plate and then left it to dry and harden.

Biscuits also played a prominent role in the early history of  medicine. Many physicians believed that problems with the body emerged  in the bowel. An “imbalance” in the gut led to patients developing all  sorts of nasty symptoms, including many health problems we would  recognize today. Doctors, however, saw biscuits as a health aid – very  different from the view of medics today – and prescribed them daily for  people with digestive issues.

Interestingly, this approach probably would have worked. Cooks made  ancient biscuits of whole grains and without sugar. They were a plain,  high-fiber food, ideal for settling stomachs.

Eating biscuits at sea remained popular in the middle ages. In the  sixteenth century, the Royal Navy provided its sailors with a daily  allowance of a pound of cookies and a gallon of beer (yes, you did read  that right!) to help them fight off the Spanish armada.

The modern conception (or should we say “confection”) of biscuits as  sweet treats didn’t begin until the seventh century. The ancients saw  them strictly as a travel food – something you’d take with you for long  journeys that wouldn’t spoil. But the Persians began to experiment.  Instead of just making the flour into a paste with water, they began  incorporating other ingredients like eggs, butter, and cream to improve  the texture. They noticed that when you added these items to the mix,  you wind up with fluffier, more luxurious delicacies. After a while,  they introduced sweet things, like fruit and honey, creating the first  cookies in history.

Biscuits arrived in Europe around the end of the tenth century.  Legend has it that an Armenian monk traveled from central Asia to France  and passed on a recipe he had learned in the Caucuses. The main flavor  at the time was ginger.

Even so, these biscuits were still not the modern confections that we  enjoy today. They were fluffy and tastier than their ancient forebears,  but the mass production of sugar was still absent. For most of the  middle ages, biscuits were a side-show – and exotic delicacy that people  in some parts of the world enjoyed on occasion as part of their  traditional cuisine.

Once sugar production ratcheted up in the eighteenth century,  however, the game changed. Suddenly, flour-millers and bread makers  could add sweetness to their mixes and create entirely new classes of  products, all at a low cost.

By the 19th century, per capita sugar consumption rocketed, and  biscuit firms like McVitie’s, Crawfords, and Carr’s all set up factories  to mass-produce confections.

The history of biscuits, however, bifurcated between the new and Old  World. In the New World, the term came to mean a soft, leavened  quickbread. In the Old World, it referred to an unleavened, hard, and  flat, flour-based product.

National Biscuit Day is a celebration of biscuits of all forms – not  just cookies, but also oatcakes, crackers, water biscuits, and  crispbreads. While most biscuits for sale are sweet, savory varieties  still make up a considerable chunk of overall sales.

How to celebrate National Biscuit Day

As you might imagine, celebrating National Biscuit Day is a lot of  fun. It is your yearly excuse to eat as many biscuits as you like – and  to do a spot of baking.

Baking an ancient Roman biscuit called a buccellum is  perhaps the most exciting way to experience the day. While the final  product won’t be as delectable as manufactured biscuits, it will give  you an insight into the sort of cuisine that people enjoyed in the past  while sailing.

Failing that, nothing is stopping you from baking cookies or  traditional biscuit bread. What’s more, you could trial unique, healthy  versions using authentic ingredients. There are plenty of recipes that  still use wholemeal flours and sugar alternatives on the internet.

Biscuits are an experience that you’ll want to share. Many people,  therefore, invite family and friends over for an afternoon of cookies  and tea enjoyed in the traditional style. You just take your favorite  type of tea (Assam, Darjeeling, and so on), add a spot of milk, some  sugar, and then pair with your favorite biscuits – sweet or savory! Many  people like to dunk their biscuits in their tea.

Traditionally biscuits came in particular sizes and shapes. Still,  there’s no need to stick with the official format if you don’t want to.  Cookies don’t have to be round. If you’ve got some shape cutters at  home, put them to good use. You can make cookies in the shape of  donkeys, cars, stars, hearts, triangles – whatever you have to hand. And  for extra fun, you can cover them in icing sugar.

There are few crumbs of information about just how National Biscuit  Day started, but that’s no reason to miss out on the celebrations. So  bake up a treat for friends and family, or settle down with a cup of tea  or coffee and enjoy one of your favorite varieties. Don’t forget to  share your creations with your friends on social media. You never know  what other biscuit fanatics are lurking out there.

Source

[skyvinn]

When in Rome, do what Romans do. When in Melbourne, go Café hopping

Melbourne’s café culture is famous – it has made avocado toast trendy worldwide and coffee drinkers enjoy their special go-to place that is not Starbucks, Costas, Coffee Bean and Tea Leaf…you get the picture, there is enough non-international franchises to satisfy you.

Covid-19 had its lockdowns. The world stopped moving at one point. It had hurt the world in such a devastating continuous manner. BUT it had breather life to Melbourne’s café culture. More home-bakers popped up and a good number succeeded into beign a new addition to the café scene.

Part of your plan in Melbourne naturally is to check out the cafés. This goes beyond the brands known back home like Koko Black and Lune. Bibelot too is already an old-hand. Now its time to check out the ‘hipster ones’ that is new to YOU not to others.

But of course, it rains and rains the next day as well. You postponed your trip twice and on the 3rd day, you decided, its time to be a Melbourn-ite. Heck care to the weather, and go café hopping.

First stop, Bakemono Bakery. Reminiscent of a cute shop in a Japanese town, it has the vibes. You enter and you find out at 11.30am that all but the canelé which you have little care for is sold out. What’s worst, its famous garlic bread is no longer in production. The blasphemy!

You hate how your distaste for hyped up hippie places is made truer with this incident. Who sells out at 1130am!! It’s a common thing by the way, so like umm make more! But ok, to each his own. You may or may not, visit Bakemono Bakery to give it a fair rating one day. For now, its where Lune is on your list of go-tos. Not very high.

You now walk to the other end of Melbourne city for another hide-away. Even more articulately hidden, back alley, beside a dumpster…the queues however attest to its popularity. Patricia Coffee Brewers – famous for its coffee and indeed it seems like very ‘HOT’. The queues never stopped, the staff behind the little counter numerous to its size. Coffee after coffee is brewed.

You, however, are not here for coffee. You don’t drink coffee. Nope, you are here for its pastry. To be precise, cardamom twist. It has been a long time since you had cardamom flavoured bread – the last being in UK at a Finnish bakery. The staff is quick but friendly. They pass you your bread and offer you free sparkling water. You find a nice spot by the window, take some pictures, have a bite and look out at the neuro diversity mural on autism. Quite a nice mural, really. Educational and artful. You people watch, have you drink and then head to Flagstaff Gardens to polish off the rest of your bun. Its nice the shop, just well noisy.

[almightyhamslice]

I'm going to fucking SCREAM why did I post this on my reblogs account lmfao!! UGH I was so out of it last night ffs. No wonder it got no traction!!! (as if my funny bug posts dont get like 2 notes each) Any fucking ways lol.

HUGE headcanon post abt funny bug food since I have been thinking abt it for a while!!

So Krud food is weird because Krud City is barren and the only fresh food sources they have are aquatic vegetation and fish! It's also possible they might have a garden, but it's small and maintained by the commoners (The Insektors Annual 1997 book calls the commoners "common-or-garden Kruds" in Bakrakra's description) so it could be herbs or microgreens? They MIGHT benefit from growing potatoes and wild onions since they're easygoing, so I won't rule out that possibility! Similarly, they may also grow rice since they're surrounded by water, and rice grows well in very wet environments?

So aside from the aforementioned fish, sea greens, and potentially rice and potatoes, most krud food is imported from other places in Yukdom or occasionally Joyceland (they have a bitter grudge obviously but DAMMIT Joyceland fruit is tasty!!) OR Kruds can just go into Flowered City and steal... but thats pretty shitty lol. Krud hunters like Niff basically never kill the animals they hunt, because they are HUGE compared to the Insektors themselves! It'd be too much of a waste to kill them, so Niff and other hunters merely use blades to cut chunks of flesh from their prey, and it's actually a pretty scary/dangerous job! Similarly, Kruds do eat eggs, but I think that'd be RLLY difficult considering they're so tiny in comparison! I think it must be quail eggs or even hummingbird eggs. Hummingbird sounds ridiculous, but it'd be the same size as a full grown Krud so like, I think it's more reasonable. They'd be a pain to harvest though, maybe ants collect them since they're the strongest!

A lot of imported food is often dried so it can last longer-- Kruds are very against wasting food (funny considering their horrible carbon footprint LOL) so dried fruit and jerky is consumed more often than their fresh equivalents. This is actually kind of a problem for hemipterans like Makabris, however, since they don't have teeth and can only 'drink' their food. I imagine they are probably used to drinking things that have been powdered and blended. Which is gross, but sometimes being a Krud is less abt living and more abt surviving! Maybe all the time actually lol. They're kind of ascetic. OH YEAH also Kruds know how to pickle and process/grind foods! in the UK dub Wasabi knows what burgers and pickles are so they must exist on a funny bug scale. Which is good since I dont think there's an easier way for the Insektors to eat stuff like grains beyond them being processed into flour, cuz ONCE AGAIN, grains are HUGE compared to them! I was joking abt this on my server cuz even though the Kruds have the right ingredients to make sushi regularly (rice, seaweed, fish) it'd have to be RLLY WEIRD sushi because they're too small to eat individual grains of rice! So it'd have to be made of something more like rice cakes? Their bread may also be more often made of rice flour or potato starch cuz of the whole garden thing I mentioned before, idk if they'd be able to grow the other stuf.

I totally overthought this whole thing LOL. It rlly harkens back to my Crash phase where I'd overthink the CNK aliens! I kind of miss that ngl I'd totally do it again if any of them returned in Crash Team Rumble....... (please)

OH FUCK I FORGOT TO MENTION LUKANUS' DRINK! He is drinking honeydew! It's kind of like drinking cow's milk but weirder (and it has a 'specialness' to it thats kind of like... sparkling cider I guess? Not something you drink all the time.) because it's made by aphids. If you know you know. Its weird to hemipterans and relatives but not weird to most other bugs? Rook's pretty unaffected by it cuz hes a carnivore though so its like. who cares. (Makabris does!! He is SO grossed out rn)

insektober day 11: food

makabris n lukanus enjoy fresh apple slices at rrook's bar. its a special treat since kruds dont grow their own fruit.

[claytonsarah1990]

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