#Brown Sugar Market Size

[intrepidacious]

fluffy drabble request: going to a winter market with steve? 🥺

keep me warm

pairing: steve rogers x f!reader

word count: 476

warnings: wintery fluff and nothing else 💛 please note that my blog is rated 18+. minors dni. ageless/empty blogs will be blocked without warning.

a/n: i literally just went to my first market of the season earlier today and absolutely loved it 💛 also i listened to keep warm by drew sarich a lot while writing this

—

"You didn’t tell me there was a ferris wheel!"

Steve smiles to himself as you tug on his arm again, urging him along towards the far side of the market. The cold air smells like sugar and cinnamon, and a pleasant hum of chatter surrounds the two of you as you pass through the maze of stands.

"I thought you’re just here for the food," he reminds you and you tut at him.

"That’s because you didn’t tell me there was a ferris wheel." You crane your neck. "D’you reckon that’s the line?"

He follows your line of sight past the booths selling scented candles and mulled wine. "I think that’s for those crêpes on the right."

"Perfect."

Immediately, you pick up your pace. Steve just manages to catch your hand in his before you run off and he loses you in the crowd. Your fingers interlace with his automatically, and even though you’ve done it hundreds of times before, it never fails to make a wave of fondness wash through his chest.

"You want to go right now, don’t you?"

"Pleeease," you grin. "You can choose the next thing."

"They haven’t even turned all the lights on yet," he argues half-heartedly. He’s not actually about to deny you when you’re this excited, no matter how he’s planned out this evening in his head.

"We’ll just have to go for another round later," you reply with your most innocent face, and he rolls his eyes fondly.

You pass a child eating a hash brown the size of their head who’s looking at Steve with wide eyes. He tucks his hat down a little, giving the kid a wink.

"Oh, that’s how it is?" he says as you round the corner, the actual queue for the ride coming into view.

"Yes," you tell him happily. "Well, if they let me back on. I still fully intend to eat my weight in funnel cake and potatoes."

"I expect nothing less." He leans closer to your ear as you’re walking, adding, "And I’m not above using my cap card if it means we’ll get to see the lights."

"See, this is one of the reasons I love you," you say, squeezing his hand as you settle into the line.

Honest to god, Steve’s never going to get sick of hearing you say those words. That little felt box is burning a hole into his pocket. Patience, he tells himself. Don’t just blurt it out.

And then you lean back against his chest as you wait, pressing a kiss to the palm of his hand, and Steve … well, Steve doesn’t think he’s ever been this perfectly content before in his life. So if he maybe whispers his question a couple of hours earlier than he’d planned, his arms wrapped around you to keep you warm, well, who could blame him?

[yanderejustforyou]

Day 10 - Winter Market || Murmuring Crowds, Rows of Stalls, and the Smell of Food

Pairing: Kuroo Tetsurou x Reader Genre: Dark Romance with Food Kink

Short and Sweet

The bustling winter market was alive with a vibrant energy that danced in the frosty air, enveloping all who wandered its paths. Sounds collided in a chaotic symphony—murmuring crowds filled with laughter and jovial chatter, the melodic clinking of coins exchanged for goods, and the mouthwatering sizzle of food being prepared at the myriad of stalls. Each bite-sized morsel showcased the culinary delights of the season, and the air was tinged with a concerto of enchanting aromas. The crispness of the winter atmosphere carried the tantalizing scents of roasted chestnuts crackling over open flames, spiced cider simmering to perfection, and freshly baked pastries, their golden-brown crusts glistening under soft lighting like a warm embrace amidst the cold.

You clutched your ceramic mug filled with steaming cider, the warmth radiating through your fingers, providing a small but welcome comfort against the chill that nipped at your cheeks. The market was a sensory overload, but despite the excitement all around you, there was an anchoring presence right behind you—Kuroo. His proximity brought an unusual mix of comfort and nervous energy that sent delightful shivers racing down your spine.

His hand rested lightly on the small of your back, an intimate gesture that guided you effortlessly through the throngs of people. Each step seemed intentional as he maneuvered you toward a stall decorated with an enticing array of candied fruits, their vibrant colors sparkling like jewels in the twilight. “You’ve got to try this one,” he said softly, his voice wrapping around you like a warm scarf. He plucked a sugar-coated strawberry from the display, its crimson flesh gleaming seductively in the golden lights, and raised it to your lips. His amber eyes glinted with mischief and something deeper, catching the soft glow of the fairy lights that adorned the stalls like a canopy of stars. “Come on, open up,” he coaxed gently.

An uncertain flutter of nerves thrummed through you, making you hesitate. The intensity of his gaze was potent, almost magnetic, compelling you to lean in closer. When the moment finally came, you leaned forward, and his fingers lingered a heartbeat longer than necessary, brushing your lips as he fed you the succulent strawberry. The sweetness exploded on your tongue, a luscious burst of flavor that momentarily took your breath away. Yet, it wasn’t just the delicious taste that made your knees weak; it was the way he watched you—his eyes devouring the sight of you enjoying something so simple, yet so intimate.

“Good, right?” he asked, his voice low and smooth, laced with an undercurrent of something tantalizingly dangerous. He leaned in even closer, the warm breath spilling against your ear despite the pervasive cold around you. “I want to see that look on your face again.” The request hung in the air, charged with unspoken promises and heated implications.

You peeled away from the candied fruit stall and moved towards the next one, a charming little booth that was buzzing with the scent of savory dumplings being steamed to perfection. Kuroo’s playful persistence was relentless. Each delectable bite he offered you came with a cleverly laced comment, his fingers brushing against your lips or your cheek, creating sparks that danced on your skin. His possessive streak was unmistakable, manifesting in the way he stood so close, his arm pressing against yours, a tacit reminder of his claim.

“You taste better when you’re happy,” he teased, his grin transforming into something sharp, almost predatory. “But I wonder how you’d look if I made you blush like this somewhere... less public.” The implications of his words ricocheted in your mind, igniting heat in your cheeks that had nothing to do with the cold air or the bustling crowds.

The murmuring crowds faded into a distant hum as Kuroo’s words settled deep within you, a tantalizing promise that made your heart race. His hand slid down your arm, fingers lacing through yours—a warm, secure hold amidst the chaos of the market. The mingling scents of food, laughter, and winter warmth no longer held sway over your senses; instead, it was Kuroo, and the way he seemed to consume you with every lingering glance. The world around you dimmed in significance, narrowing down to the electrifying connection between you two, turning a simple outing into something far more intoxicating.

[twst-drabbles]

Lilia 9

Summary: Tracking down a pack of stealing faeries, General Lilia finds their path ending on a lone human being forcibly bathed.

(A reminder that I am not a spoiler-free blog. I tend to read ahead and skip around for my entertainment. That being said, time travel shenanigans with the Janitor who gets caught up in all this. Is it canon to the Janitor AU? Probably not but the thought is fun.)

Soaps. Since when has Lilia ever heard of those little faeries, those pixies sneaking into stores and flea markets for the sake of stealing soaps? It’s not unusual for them to pick and take what they like. He’s had a number of sugar cookies stolen right from his hand just as the grateful citizens stuffed them in his palm. The faeries love for sweets would rival that troublesome princess’s love for her egg.

Lilia usually isn’t one to deal with smaller problems such as these, as they resolve themselves, but pixies are unusually sensitive to scents, to the point of avoiding cities and villages alike. For them to go out of their way to steal these scented soaps tells Lilia that something was wrong. Off. While the signals are usually more subtle, often the little faeries are the first to know of incoming danger.

Lilia only hopes this wasn’t the case.

Hiding his presence among the leaves in this forested area was second nature to him. He didn’t have the hollow bones of birds, but his steps would tell one otherwise. If even the pixies can’t tell he’s tailing them, then who was he to deny the claims?

Ahead of him was a light in this dark night, and in his ears Lilia heard the rush of a river. He took a deep breath in just as the water pixie dipped out of sight with their hoard of coin-like soaps. However, rather than the crisp scent of midnight grass and river water, Lilia was hit with the sharp smell of roiling magic.

It was the likes that Lilia has only witnessed when the princess was well and truly fed up.

“Ah, that’s too hot!”

In his concentration, the blunt sound of voice nearly made Lilia’s heel slip from a branch.

“Oh, these next? Alright, hand them here. Let’s hope it gets the smell out,” landing on the nearest tree, Lilia spots an immaculate white tub with clawed feet right below the gaze of a tree house that may as well be mansion. Inside the mess of bubbles that covered everything except for the face was you, a lone human surrounded by faeries with their little arms hauling the soaps they’ve stole.

A human? Here? You’d basically be a sitting duck in this location, and yet here you are, unmarked, cursed by no one, and actually being bathed by them?

The water pixie Lilia was tailing dropped the silver soap into the tub. Another surge of bubbles came forth and overflowed the tub, blue in color. A triplet of wood faeries carried a brown bucket over your head before dumping water to rinse you off.

You wiped the water from your eyes with a sigh, “Nope. I still stink of magic. Let’s try the next one.”

The water faerie jingled out their tune of frustration, a quick and harsh number. You picked up a handful of bubbles before blowing them at their feet.

“I’m sure I’ll get back to smell like my old self eventually. It was a crazy reaction of spells that interacted, so it is going to take some time.”

The water faerie landed on your palm, sneezed and flew right back to the branches, only to come face to face with Lilia in his mask. The poor little thing screamed.

It’s easy to come to the belief that the smaller the fae, the less powerful they are. To the ignorant, it’s the truth, but for people such as Lilia, with their small size comes a certain amount of finesse that not even the princess would be able to replicate. It’s why they can combine their forces so well to make the forest yawn open to expose his location and manipulate the river current to aim right at him.

Too bad Lilia’s dealt with his fair share of angered pixies. With a leap, soared over the water and landed the tips of his toes on the edge of your tub.

“Never would I see the day,” Lilia leaned down to your stiff face, “that a human would receive the favor of the faeries. How did you do that, Human?”

Perhaps this was trick, or a mistake of some kind. Humans would have to resort to such things, of that Lilia wouldn’t be shocked by. Creatures with lives as short as yours are often so protective of their own flesh, so, one would have to forgive Lilia for being caught off guard when you kicked his feet and had him land face first into the water.

“At least let me get a towel first,” you grumbled out as you reached over a pulled it off the grass, “I don’t need anymore stress. Things are already tiresome and confusing as they are.”

It seems that General Lilia has found himself in the company of rather interesting human.

[stabbyfoxandrew]

Would you tell us more about your pets someday mayhaps? 🥺👉👈 I love reading your stories about Rascal (precious puppy), but did I understand right that you have More pets?? ❤️

Awww this is so sweet anon. I'd love to tell you about my little jerk babies! <3 Doing this in age order! :3

Rascal- a 16 year old black english cocker spaniel. aliases: Razzy, Mr. Baby, bear, pookie, Sir (when he's in trouble) - came from a flea market 16 years ago. best $150 anyone ever spent -he's very sweet, my soul dog, love of my life. but also he is evil to me sometimes, as is his nature. - he's deaf and can't see well but his nose works! he could sniff out a hot dog (his fave snack) from across town. :') - he also has a sixth sense for when the fridge opens? i don't know how he knows. - sleeps next to me most of the time TwT - does NOT like to be held but is so holdable - has a docked tail so he has a little bear butt - is currently laying on the wheels/ legs of my desk chair so i can't escape. he does this constantly T-T - sometimes displays symptoms of dementia where he doesn't want to eat/ acts confused. :( and that makes me very sad. - has a heart condition and a problem with retaining fluid so he's on two different diuretics. - basically he has every illness but i love him so much. even when he accidentally bites me. i would kill for him and i am not joking. <3

Charles- an 8 year old tabby cat aliases: Charlie, auntie's girl (i'm her auntie), asshole - found her in the garage, her mom took her brother but left her :( - is trans! - we thought she was a girl and gave her a Grown Man's Name to piss my dad off but then she turned out to have a penis. we use she/her for her. - wicked princess from hell. <3 - dumb - has freakishly long whiskers? - sometimes doesn't look like herself. jess and i joke that she's a shapeshifter and forgets what she looks like so she gets it wrong :o - lets me hold her like a baby but then gets mad about it. :/ - doesn't like wet food but likes the gravy of it? - YOWLER

Thomas- a 7 year old calico cat aliases: Tiny, aunty's girl (i'm her aunty), jerk - found her in the weeds outside my house! she was screaming like a banshee. her mom also left her! :((( - FAT!!! she weighs 14lb and we don't know why! her pouch is LORGE - constantly being bad to get attention. :/ - scratches jess's desk chair, rips up curtains, tries to eat any and all string (yarn, my HAIR, shoelaces, etc.) - chases the (50lb) dog around, but lets charlie beat her up? (charles is only 11ish pounds) - looks like a lil alien sometimes - annoying baby! - will climb onto your lap and demand pets as soon as you're trying to do something (jess constantly falls victim to this, rip jess</3) - youngest child energy :/ (jess is the cats' mom so... it tracks)

Daisy May- a ??? year old tan pit bull mix aliases: brownie, brown sugar, wifey (she thinks that her and jess are married), brown susan, (i got confused), beth (??) - was our neighbor's dog but they abandoned her! >:( then she was ours. - escaped containment one day and came back preggers >:( - had 8 puppies and hated all of them but one. - very sweet, wants to live in jess's lap - heavy! - likes being danced at, loves to WAG, will jump on you to give kisses - criminal mastermind. maybe.

Buford- a 5 year old black and tan pit bull mix aliases: Boofy, stinky, skunk, dickhead, BEEF SUPREME, beefy - the one puppy brownie liked. - NEVER SHUTS UP - brain the size of a pea. a small pea. - is afraid of Thomas but not afraid of Charles - velcro dog. cannot pee without her. - constantly chewing on her feet??? nasty! - has very soft ears <3 - HEAVIEST! - makes me wanna die a lot T-T - will steal food from old men (rascal) with no remorse

anyway!!! that's all my stupid babies i love you for asking about them anon. if any of them were photogenic i would share pictures but alas...

[joansdidions]

apple cider.

0.6k words

10 large apples, quartered

a large bag of apples sit on the kitchen counter. crimson red, the colour of fall, freshly picked from the farmers' market. ross cuts the apples steadily in the kitchen. neat. clean. it's the only task you gave him so he goes above and beyond. each piece of apple is similar in size to the next.

1 orange, halved

now the scent of fresh citrus fills the kitchen. the last remnants of summer. the smell of oranges linger on your fingers and you dream of sweet kisses with ross. rolling around in crisp bed sheets and freshly squeezed orange juice in the middle of a hot summer day. you wipe the bead of sweat that trickles down his forehead in the beaming sunlight. he smiles under your touch and holds your hands to his lips. the scent of citrus fills his nose.

spices : 4 cinnamon sticks, 1 tsp. whole cloves, 1 tsp. whole allspice, 1 whole nutmeg

the beginning of fall smells of cinnamon and auburn leaves falling to the ground. its the smell of rain and the feeling of stepping on falling leaves. the world is silent in the fall. the season of gentle decay, you suppose. but then, fall also means the warmth of spices. the ones that warm your stomach, a new kind of content that nothing else can beat. gentle, warming, the spices flood your home. you think it can't get better than this. and your sous chef comes and envelopes you in a hug. you think this could be a contender for the feeling spices make you feel. no matter the season, ross smells just right. he smells like everything and nothing all at once. your mind empties itself of all words, leaving one behind. and so you have no choice but to describe his scent as home. it goes beyond that, you tell yourself but you've yet to find the right words to encapsulate how he makes you feel.

1/2 cup packed brown sugar

sugar, spice and everything nice. fall is for freshly baked cookies. the ones ross could devour in one sitting. he accuses you of adding some form of drug to keep him addicted and you laugh at the incredulity of his words. the gentle giant sits across from you with crumbs on his face and chocolate smeared across his lip.it’s a sight to behold, really. the “manly man” looking like a child, a boy, your boy.

serve apple cider warm

the smell of spiced apples fill your nose and both of you share a look that says the apple cider is ready. you rush to taste your new elixir. the spoonful of golden liquid meets your lips and marks the beginning of fall. you close your eyes for a moment and let the liquid slide down your throat. gold. it tastes like gold. and like a cliché from your favourite romantic comedy, a drop of apple cider falls from the corner of your mouth. ross, always staring at you with adoring eyes, is quick. his thumb meets the corner of your mouth. he wipes the cider away and his thumb lingers. fall is quiet. the kitchen stills. and he takes the chance to kiss you, stealing a cheeky taste of your shared creation. you look up at him and you watch his eyes crinkle at the corners. a slight tinge of red blooms on his cheeks. he leans in to kiss you again, fingers gently grazing your jaw. you taste of cinnamon and sugar and everything good in his life. your lips taste of the most intoxicating apple cider. fall can finally begin.

[smol-stardust]

Good kinds of tea for me to try??

I’m glad you asked, please, sit down while I ramble away about my beloved known as tea :)

(Disclaimer: some of teas I’m thinking of might be specific to brands I can get here so sorry if one piques your interest but isn’t available) Long list ahead

Herbal Teas:

Mixed Berry Teas

Rose hip tea

Honestly any fruit tea haha

Chamomile

Apple chamomile warm fuzzy happy feels

Apple Cinnamon

Lemon Zinger: cold relief and soothing zingy taste beloved

Sleepy Time: soothing minty and just calm

Candy Cane Mint Tea

Gingerbread (holiday tea) high in cinnamon and very calming and soul warming :)

Pomelo Tea If you can get like a jar of pomelo, and mix it with water or black tea it’s kinda sweet and tangy. And, sore throat soother :)

Caffeinated

Lavender White Tea (iced) it has a bit of a slight oily feel that’s hard to get used to at first. But if you like the scent of lavender you’ll like it.

Genmaicha (brown rice and green tea) it’s kind hot an earthy taste, not everyone’s cup of tea, but one of my personal favourites. Also boosts impunity and had many gut & health benefits :)

Strawberry black tea or green tea (make your own and shove in the fridge) 2 tea bags got 1L of water, add some lemon slices/juice and strawberry purée or juice (or pineapple juice :)

Peach Green Tea

CHAI CHAI CHAI!

^ Add some milk and cinnamon too if you want :)

MATCHA try osuicha (thinner, less thick and strong) first if you’ve never tried matcha

(but also… uh, white stores sell like one type so stick with about one to two thumb sized scoops) SORRY FOR THE SHADE! it’s kinda true tho

GREEN TEA (do not leave your teabags in past 2 minutes, gets bitter at that point)

Oolong (taste is strong. Not for everyone) have with milk and brown sugar tho! It’s good that way too :)

Rooibos with a dash maple syrup

Classic Orange Pekoe/ English Breakfast with milk

MISC CATEGORY

ICED BARLEY TEA (grew up on this stuff in Taiwan haha ) idk if they sell that stuff here, but I love the light sweetness and it’s got this cooling effect (hence why it’s a summer drink)

WINTER MELON TEA. sweet kinda syrupy Taiwanese must have. Sorry…I doubt you could get it overseas, but look out for the condensed chunky block forms at Asian markets maybe? To cook a batch at home

Anyways, long tea ramble!! Try some out and hope you like them :)

[timetraveltasting]

ARMOURED TURNIPS (15th c.)

I finally found some turnips at the grocery store after many weeks scouring farmer's markets and grocers in my area, so I was able to make this Tasting History recipe, which has been on my to-make list for several weeks now: Armoured Turnips, a 15th century version of potatoes au gratin. The recipe comes from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, also known as Platina, and it was published in Renaissance Italy in 1499. A contemporary of Leonardo da Vinci, this cookbook was actually one he owned! I chose to make this recipe because you can't often go wrong with a dish starring cheese and butter, and I thought it would be fascinating to try a dish that Leonardo da Vinci may have made himself. See Max’s video on how to make Armoured Turnips here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

This recipe felt a lot less specific than some of the other historical ones I've made, especially in terms of ingredients. While Max used two probably very accurate cheeses to what Leonardo da Vinci would have had, I lazily decided to use two cheeses I knew would melt well and have a little taste, but not enough to overpower the dish: white cheddar and gouda. For my Poudre Douce, I used some spices that Max recommends, but I threw in a few of my own choosing. I used ginger, brown sugar, nutmeg, black pepper, clove, and cardamom. For the butter, I went a bit fancy and used some sea salt butter from Brittany. The turnips I used were three large, white ones. I didn't include the parts of them that seemed a little too fibrous.

I first peeled and boiled the turnips, then let them cool and chopped them into slices (not quite knife-blade thin, more like the size Max sliced them). I put together my spice mix, partially based on Max's recommendation, but adding in a few spices I enjoy to make it my own Poudre Douce. Individually, I'm not a big fan of each spice, but together they did smell very lovely. Layering the turnips, spices, cheese, and melted butter in the casserole dish was actually super fun, and quite satisfying. Despite the fact I would have needed more layers, I did wish I had listened to the instructions and cut the turnips thinner. I tossed the Armoured Turnips in the oven, and took it out once the cheese was bubbling and sizzling. I served it with some serrano ham and creamed cauliflower and broccoli. The butter pooled a little on top, and serving it was difficult, but impressive; one strand of cheese stretched about a metre!

My experience tasting it:

My first bite, though it contained turnip and spice, was mostly a mouthful of melted cheese. No complaints here! The cheese, like Max mentions, is really the star of this dish, and I can imagine that the taste of the dish would change drastically if you used different cheeses. Luckily, I think the white cheddar and gouda I chose suited the turnips and the spices nicely. I will admit, the spices really take a back seat in this dish, adding just a hint of flavour. The tunips themselves were cooked nicely and did suit their cheesy armour, but in future, I would slice them thinner in order to make the dish a little more cohesive (the turnips and cheese did separate from each other quite easily). While my husband and I both enjoyed Armoured Turnips, it is definitely a dish you only want to have a little of due to the amount of cheese and butter in it - not only for health reasons, but for the sheer decadence of flavour. In future, I would make this dish only once in a while, and even then, I might consider using potatoes instead of turnips, if only to absorb some of the butter so it doesn't look so absolutely artery-clogging. Still, I would consider this dish a keeper, but only for special occasions! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Armoured Turnips original recipe (1499)

Sourced from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, AKA Platina, 1499.

Cut up boiled or ash roasted turnips; do the same with rich cheese, not too ripe, but make the cheese pieces thinner than the turnip. In a pan greased with butter or other fat, make a layer of cheese first, then one of turnips; repeat, pouring in spice and butter from time to time. It should be quickly cooked and quickly eaten.

Modern Recipe

Based on De honesta voluptate et validudine by Bartolomeo Sacchi, AKA Platina (1499), and Max Miller’s version in his Tasting History video.

Ingredients:

1 1/2 lbs (700 g) turnips, washed and peeled

3/4 lb (340 g) cheese, flavorful but not too strong, Max used Fontina and Taleggio

1 stick (110 g) salted butter, melted

Poudre douce*

*Poudre douce, or sweet powder, is a spice mixture that changed slightly from person to person. It typically was made of spices like clove, cinnamon, ginger, nutmeg, and sometimes sugar.

Method:

Preheat the oven to 400°F (205°C).

Roast or boil the turnips. I cut mine in half because they were rather large, and boiled them for 15 minutes. Whether you roast or boil the turnips, don’t overcook them because they’ll get cooked more in a little bit. Let the turnips cool.

Slice the turnips “as thin as the spine of a knife”, and slice the cheese a bit thinner than that, as best you can.

Coat the bottom and sides of a small casserole dish with a little of the melted butter.

Place a layer of sliced cheese on the bottom of the dish, cover that with a layer of sliced turnip, then sprinkle a large pinch of the spice mixture over it and drizzle some of the melted butter over that. Repeat the layers of cheese, turnips, spice, then butter until the dish is full, and finish it off with a layer of cheese on top.

Bake for 12 to 15 minutes, or until the cheese is fully melted and starting to bubble around the sides.

Let it cool for 5 minutes, then serve it forth.

[michameinmicha]

2, 5, 11 & 32? c:

Hello :)

2. Do you drink tea or coffee? How do you take it?  i drink coffee every day (with milk) but im not super into the taste, its mostly just for the caffeine. I like tea too, some faves are earl grey (with milk, sometimes sugar) chamomile and peppermint (both with nothing) and this one chistmasy-blend called kaminfeuertee which you only get in the autumn market and is very special to me <3 (with sugar) But yeah there are so many good teas!

5. Do you sleep with a stuffed animal?  Yeah i have one of those ikea sharks (hes all out of shape by now, hes old but i love him, cause hes the perfect size to hug) and a smaller polar bear that i borrowed from my mum last year when my cat died. The bear lays where the cat used to sleep next to my head :,3

11. What color are your eyes?  i think it's a brown-ish green-ish mix? nothing special, but i like it

32. If you could go anywhere right now, where would you go?  uhhhhhhh my first response is 'my bed' because its such a sleepy feeling day today, but if i'm trying to think bigger i'd say the beach? any beach tbh. i haven't seen the sea in years and i miss it a lot. would love to be at the beach and play in the sand and smell the salty air!

thank you for the questions! <3

[cacaonnoisseur]

Toll House Chocolate Chip Cookies:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 teaspoon vanilla

2 large eggs

2 cups semi-sweet chocolate chips

1 cup chopped nuts

Mix dry ingredients (flour, baking soda, salt) in a bowl and set aside

Mix wet ingredients (butter, sugar, brown sugar, vanilla) in a large bowl until creamy

Mix in eggs, one at a time

Slowly mix in dry ingredients from bowl

Stir in chocolate chips and nuts with a spoon

Place tablespoon-sized drops of dough onto a baking sheet

Bake at 375 degrees Farenheit for 10 minutes

Cool on baking sheet for 2 minutes, remove and place on cooling rack

Amidst the throes of the Great Depression, Americans were without many of life’s small pleasures. Ingredients were harder to come by because of sinking wages and work opportunities, so most of the 1930s were characterized by cheap, rationed meals of essential nutrients. In 1938, the popularization of the chocolate chip cookie was a much needed relief for many families craving an easy, inexpensive treat to satisfy children and adults alike. From a supposed happy accident to the icon of the Nestlé company, the history of the chocolate chip cookie reveals how a local favorite has the potential to explode in popularity onto a national level.

The most common tale of the creation of the chocolate chip cookie is attributed to Ruth Wakefield, the owner and operator of the Toll House Inn in Whitman, Massachusetts. The story goes that Wakefield had run out of an ingredient (some sources claim it was nuts, others say butter) for her existing ice cream cookie recipe, and in a pinch, she chopped up a chocolate bar and added it to the dough instead. It is said that this last-minute improvisation was so successful that it became a permanent recipe in the kitchen, and soon after gained national fame.(1) However, as is common when exploring the origin of well-known innovations, there were some embellishments to the tale throughout its history. The true story of this delicious creation likely has less to do with coincidence and more to do with baking knowledge and business savvy.

Ruth Wakefield deserves a tremendous amount of credit for the popularization of the chocolate chip cookie, but evidence suggests that when she served them for the first time, similar cookies were already on the market in some places. As early as 1928, newspaper advertisements for a cookie that, for all intents and purposes, resembles the chocolate chip cookie were being circulated, meaning they were a delicacy already being sold in some bakeries and inns.(2) In that period, chocolate was more accessible than ever with cocoa powder on grocery store shelves, so naturally chocolate was slowly finding its place among common baked goods. As the culinary world increasingly embraced chocolate, innovative chefs like Wakefield added it into recipes for existing treats. Though she was not the sole inventor of the chocolate chip cookie, Wakefield’s real story is emblematic of the circumstances of the time, and the process by which the cookie was created. 

The Toll House Inn, opened in 1930, was a small restaurant that Ruth Wakefield owned with her husband, Kenneth, which served travelers and locals alike. With her college education as a dietician and experience as a chef, Wakefield’s menu appealed to the masses, especially her hand-crafted desserts. The particular cookie that Wakefield first added “chipped” chocolate to was meant to accompany ice cream, a kind of drop cookie that was a crunchy side dish to compliment the smoothness of ice cream.(3) It is unlikely that the circumstances leading up to Wakefield’s famous “Chocolate Crunch Cookie,” which was published in her 1938 “Tried and True” cookbook, were anything but the result of baking skill and purposeful creation.(4) The simple yet delectable treat was a massive success, and the Toll House Inn boasted the patronage of names like Eleanor Roosevelt and Joe DiMaggio stopping in to try Wakefield’s chocolate chip cookies.(5) The true popularity boom came when Betty Crocker featured the recipe for Toll House chocolate chip cookies on her radio show, giving Americans a twist on a dessert made of inexpensive and widely available goods. In 1939, the Nestlé company acquired the recipe and the Toll House name from the Wakefields in exchange for a lifetime supply of chocolate and, arbitrarily, one dollar.(6)

The social importance of chocolate chip cookies was concretely verified during the years after the Nestlé deal, as the beginning of World War Two sent Americans overseas by the thousands. Soldiers in other countries craved a piece of home during their time away, and chocolate chip cookies became a staple of care packages sent to Europe and the Pacific Theater. Seeing an opportunity for profit, Nestlé and other chocolate companies ran advertisements encouraging women to bake cookies with what little chocolate was available to send overseas: “for that soldier boy of yours.”(7) 

As chocolate chip cookies were being sent abroad, they were cemented into the minds of Americans as something to comfort us in hard times, just as they did during the Great Depression years before. The chocolate chip cookie, with its cheap ingredients, simple baking process, and warm, spirit-lifting sweetness, has defined the tastes of Americans since its creation in the early 20th century. The story of the Toll House Inn is representative of the kind of innovations that Americans were creating in the face of a massive financial depression, and how innovation is sometimes rewarded with national acclaim.

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie,” The New Yorker, December 19th, 2013, https://www.newyorker.com/culture/culture-desk/sweet-morsels-a-history-of-the-chocolate-chip-cookie

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth,” Eater, April 21st, 2022, https://www.eater.com/23033968/toll-house-chocolate-chip-cookie-myth

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth”

The Sugar Association, “The History of the Chocolate Chip Cookie,” Sugar.org, March, 2020, https://www.sugar.org/blog/the-history-of-the-chocolate-chip-cookie/#:~:text=The%20original%20recipe%20was%20created,intended%20to%20accompany%20ice%20cream.

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth”

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie”

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie”

[abookishdreamer]

Character Intro: Pherusa (Kingdom of Ichor)

Nicknames- The Golly Goddess, Bearer of Fruits by the people of Olympius

Mom by her daughters

Age- 37 (immortal)

Location- Arcadia, Olympius

Personality- She's a bubbly goddess with a carefree aura. She's creative, free-spirited, & close to nature. She's a lesbian and is casually dating.

She has the standard abilities of a goddess except shapeshifting. As the goddess of substance & farm estates her other powers/abilities include karpokinesis (fruit manipulation/generation), juice manipulation, limited photokinesis, being able to telekinetically control farming equipment, limited chlorokinesis (as it pertains to hay & grass), and limited atmokinesis.

Pherusa is the mother of the seasonal goddesses- Thallo (goddess of spring & new growth), Auxo (goddess of summer, vegetation, & plants), and Carpo (goddess of autumn & fruits).

She lives in the state of Arcadia in a french style cottage. There's a few acres of farmland along with a LARGE orchard (meant for fruit production). The interior design of the cottage is very romantic and provençal with a mix of vintage and country furniture pieces, a color palette of cream, beige, tawny, pale blue, & pastel yellow, artwork with pastural or natural themes, natural hardwood flooring, and toile de juoy patterns on wallpaper & curtains.

In addition to the farm animals, she has an animal companion- a female griffin named Honey. Honey is Pherusa's usual mode of transportation when traveling great distances, like visiting her daughters in New Olympus or visiting faraway friends. She mostly gets around in her classic 70's style bright orange VW beetle.

She always starts of her mornings with a session of yoga.

Instead of lotion, she moisturizes her skin with coconut oil.

Pherusa loves her "chickadees." She doesn't play favorites and loves her daughters equally. Pherusa not only makes it a priority to spend time as a family, but also individually- whether it's surfing with Auxo, bike riding with Thallo, or going to the farmer's market with Carpo. They also play music together with Pherusa being a featured artist on The Gypsy Belles' bonus track "Prairie Poets" on their album A Vintage Year.

She can play the acoustic guitar, autoharp, & the dobro!

A typical breakfast for her is belgian style whole grain waffles topped with cottage cheese, sauteed apples, maple syrup, and cinnamon sugar along with a fruit salad parfait & scrambled eggs added with sausage, onions, peppers, and tomatoes. She also likes several slices of lightly toasted white bread topped with butter & different kinds of fruit marmalades. From her own cereal brand her favorites are the summer berries flavor, the vanilla spice flakes, the apple cinnamon o's, and the oatmeal peanut butter.

Pherusa keeps her red hair in a neck length lob. She likes the Glory's Crown citrus and herbal musk shampoo & conditioner as well as the apricot oil hair spray.

Instead of perfume, she prefers to use fruit essential oils (behind her ears, inside her wrists, on her ankles, between her bosom, and on the side of her neck). Her favorite essential oils are the pink grapefruit, passionfruit, cherry, & apple.

Pherusa's closet consists of form hugging dresses, wedges, platform sandals, flowy mini skirts, bright colors, bold patterns, high waisted flare pants, and peasant blouses.

A go-to drink for her is her homemade carrot juice. She also likes coconut water, watermelon juice, citrus infused mineral water, iced tea, peach lemonade, ginger ale, pomegranate tea, lychee-passionfruit boba tea, red sangrias, aperol spritzes, orange soda, appletinis, cherry sazeracs, seabreeze cocktails, and champagne. Usuals from The Roasted Bean include a large iced green tea & an olympian sized fruit punch splash.

Pherusa's favorite makeup products to use is the Olmorfia blush powder in "strawberry crush", the plumping lip glaze in "persimmon" (a bold reddish brown), and the Museology UV liquid eyeliner in "electric shock", a bright neon yellow.

Her ultimate guilty pleasure is a large pizza topped with pineapple, yellow peppers, & jalapeños.

Pherusa's primary source of income comes from her cereal brand Golly Grains, the 2nd most popular after Earthly Harvest. Golly Grains' animated commercials and online ads are quite popular as well as its slogan- "A golly way to start your day!" To help out her daughters, she models for their clothing brand Treis Epochés.

From The Bread Box, she likes the chicken salad sandwich along with a watermelon feta salad.

Some of her favorite frozen treats include pineapple coconut ice cream, mango sorbet, and pomegranate sorbet.

In the pantheon Pherusa has a deep friendship with most of the agricultural deities like Demeter (goddess of the harvest & agriculture) and Eunostos & Promylaia (goddesses of the flour mill). Pherusa is the noná to Krysothemis (Kristy), the daughter of Karmanor (demi-god of the harvest). Her best friend is his sister Karme (demi-goddess of the harvest). Pherusa loves traveling to Eleusis to see her, looking forward to her delicious corn pudding! She even views Eubouleus (god of the swine & ploughing) as a father figure.

She's also friends with Kéfi (goddess of mirth), Apheleia (goddess of simplicity), Oeno (goddess of berries & wine), Thilasmós (goddess of nursing), Anatole (goddess of sunrise), Damia (goddess of naturalness), Elais (goddess of oil), Spermo (goddess of grains), Nymphe (goddess of self-care), Rhapso (goddess of sewing), Hestia (goddess of the hearth), Philotes (goddess of sex, friendship, & affection), Pan (god of the wild, satyrs, shepherds, & rustic music), Livádi (goddess of meadows), Eváeros (goddess of air & the zodiacs), and Záchari (god of confectionery).

She loves snacking on plaintain chips.

Her and Thilasmós often bond over about the attention and comments they get due to their ample chests.

Pherusa went to New Olympus Fashion Week for the first time last year when Rhapso got her & Eváeros exclusive front-row tickets.

She appeared once in a nude spread for Zeus' mens' magazine. Her photoshoot "broke the internet" for a few minutes when the images made its way on Fatestagram.

Some of her favorite desserts are Záchari's honeyed fig crostatas (dusted on top with an extra helping of powdered sugar), Eváeros' ambrosia salad, Karme's peach bourbon upside-down bundt cake, and the orange lemon pound cake from Hollyhock's Bakery.

As for her love life, Pherusa is enjoying her singledom and meeting new people. Her last serious relationship was with an anthousai named Amaryllis. Pherusa has a few dating apps on her smartphone- also having gone out on more than one date with a maenad named Rhiannon.

A couple of months ago Pherusa flew to Cyprus to hang out with Philotes. They had fun at a nightclub, got a bit tipsy, and ended up making out on the dancefloor. Things got steamier when Philotes went down on her in the nightclub's bathroom. Days later, Philotes reached out to her to "clear the air" with them admitting their attraction to each other. Pherusa was taken aback when Philotes offered up the idea to sleep with each other while her husband Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity) watches, without participating. She hasn't given her an answer yet.

Pherusa has a growing collection of Diamond Ave. fruit themed jeweled clutches. She herself was able to get the orange slice one (which costs 4,000 drachmas) while Karme got her the peach shaped one. As a summer solstice gift last year, Rhapso got her the pineapple shaped one!

In her free time she enjoys sunbathing, gardening, swimming, cooking, baking, bike riding, reading, shopping, spending time with her daughters, golf, fishing, and spending time with her friends.

Her favorite meals include chilled peach soup with fresh goat cheese, roasted lamb chops with a cherry glaze, and coconut chicken curry with white rice.

"If you eat today, thank a farmer."

[comrade-rat]

Some great easy vegeteble hacks I've found as an EXTREMELY picky eater & autistic person (obviously this is what works for me and won't work for everyone but maybe it can be used as a jumping off point for others?) :

Baby carrots! They are sweeter (I've found) than full sized carrots and are usually already washed and can be eaten straight out of the bag. You can dip them raw in dressing, yogurt, chocolate, pretty much anything! Steam/lightly boil for a few minutes if you want a softer cronch, or! (my favorite when I have the spoons to do it) try them glazed in the oven with brown sugar and butter and honey! I love baby carrots soooo much.

Fry that shit! Adding some pan-fried cabbage, onions, broccoli, carrots, whatever you want, to fried rice or noodles can be a great way to enjoy vegetables! Just because it's got oil and salt on it doesn't change the fact that it's got important vitamins and fibers your body needs, it just makes it taste different! Plus, pan-frying is pretty quick and doesn't require much to prep or clean. I'll make a packet of microwave rice, a packet of microwavable steamed vegetables, and fry them suckers together on low - to- medium heat with vegetable oil and an egg. Add or subtract ingredients to your desire (I'll add vegan bacon and soy sauce) and the whole thing takes 10-15 minutes and I can sit down for most of it.

Add cheese! If you enjoy cheese as much as I do then boy howdy do I recommend it with veggies. You can put that shit on salads, omletes, pasta, pretty much anything and it can make your vegetable experience from a chore to a joy. I love cheesy cauliflower which is just cauliflower and cheddar cheese I can make in the microwave in just a few minutes. (you may be noticing a theme)

Buy pre-cut and/or pre-mixed vegetables. It might be a tad more expensive in the store than buying whole, but if you struggle with executive dysfunction or pain or anything like that, you are more likely to eat it if it's easy to consume than something requiring prep.

"baby" vegetables are sweeter and sometimes more nutritiously dense than "adult" vegetables. Baby carrots not so much, but baby greens like spinach and kale are actually harvested as young leaves and as such, tend to be sweeter. If you can find them, x-sprouts are very nutritious as they are plants just sprouting and packed full of nutrients they would use to jumpstart growth to adult plants, I recommend sunflower sprouts myself :).

Frozen vegetables are not less healthy! Fresh frozen vegetables are exactly that, fresh and frozen. Thawed fresh-frozen green beans are pretty much just as nutritious as the ones your aunt got at the farmers market, the fact that you've had them in the freezer for a month doesn't change that because they were preserved by the freezing process.

Experiment and have fun! Remember that however you prepare them or whatever you mix them with to make them you-friendly, in the end you are still eating vegetables and getting the same stuff from them you would get if you didn't make them that way. While it's true some vitamins and other nutrients are lost when cooked, most of them are still in there and glazed carrots with sugar and butter have nearly the same amount of nutrients as raw carrots and the idea that the tasty parts make them "unhealthy" is dangerous and wrong. Food isn't good or bad, healthy or unhealthy. Unless it is making you sick, food is good for you and your body needs it for energy.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[spaciousreasoning]

Another Day, Another Walk

This day would have been my mother’s 91st birthday. She’s been gone almost three years, and I wish we had been able to spend some time with her before she passed on. I miss both my parents. I am grateful for their love and how they prepared me for living my own life.

My blood sugar this morning was down a bit, to 163. A little better but still too high. I’ve got to watch what I eat and get in a bit more exercise.

We managed to have our coffee and play our brain games in a good amount of time. We got up a little early to make sure we would get it done. We had cinnamon toast and then we were off for church for the Third Sunday after the Epiphany.

The annual meeting of the parish followed after the service. Part of the presentation was about the future of the parish, given the retirement of our rector come August.

We followed that up with lunch at Pastini, where we have not eaten as regularly as we did before I had to watch what I ate. At least their lunch specials come with a salad.

After lunch we checked out an alternate route to the surgery center, one that is much closer and easier than following the highway to the exit for Valley River Center. Especially early on Tuesday morning.

When we got home, Nancy and I went for another short, slow walk around the neighborhood. In fact, we did the reverse of the path we took yesterday. Somehow we shave a tiny bit off the path, finishing 1.15 miles in just over 25 minutes. The average pace was 21:58 per mile, and we made 2,800 steps.

We stopped just around the corner as we started to check out a house for sale. It’s a place where a big Saint Bernard howls at us whenever we walk by. Not that we are in the market for a house, but it’s nice just to see what kind of places are available in this neighborhood. The price seemed high to us for the size of the place, but that’s the way things are in Oregon these days.

After I left for my meeting, Nancy had a phone call with a friend from Tucson who is selling their house. It’s larger than the one we saw but the asking price is less than the one here.

The Sunday recovery meeting had a business meeting that started at 5:15 p.m., but I left about 4:30 p.m. to find some newspaper along the way to use to start the fire at home. The drugstore didn’t have any free papers, but I did pick up some more Ricola. I found some copies of the local weekly along the way and made the business meeting on time.

On my way there, I got a call from my old Tucson friend, Mark C., who was on his way to the Sunday evening meeting that I used to attend. I told him to give my greetings to everyone there.

The reading and resulting topic at the meeting itself was “self-centeredness,” something that was easy to identify with, given the amount of it present in everyone’s lives. It’s one of the things we have to watch out for in order to continue our recovery in a healthy manner.

Nancy had once more prepared a meal, and when I got home we enjoyed some orange chicken, rice and French cut green beans. The orange chicken, from a packaged meal, was quite good. We will no doubt get another one of those on our next visit to the store.

Tonight’s streaming schedule got underway after dinner and after we got another fire going. It included the first episode of “Father Brown” from the brand new 12th season. There have been quite a few cast changes between where we left off in the fifth season and the latest season. We will go back and watch the changes as they happen.

Then we watched Jonny Harris visit three more small, struggling communities in “Still Standing.” First came Cap-Pelé, a small, Acadian fishing Village in New Brunswick; followed by Bear River, an unofficial town split between two counties in Nova Scotia; and, finally, Woody Point, a town located in the heart of Gros Morne National Park, on the western coast of Newfoundland.

[global-research-report]

Pea Protein: The Backbone of the Plant-Based Movement

The global pea protein market��size is expected to reach USD 4.71 billion by 2030, expanding at a CAGR of 12.1% from 2024 to 2030, according to a new report by Grand View Research, Inc. The demand for pea protein is anticipated to be driven by several factors such as functional benefits, its suitability for individuals with food allergies and dietary restrictions, and growing preference for plant-based diets due to health and environmental concerns.

Pea protein is naturally free from common allergens such as dairy, soy, and gluten. This factor has contributed to its popularity among people with food allergies, sensitivities, or dietary restrictions. Additionally, pea protein is often non-genetically modified, which appeals to consumers seeking natural and clean-label products.

The increasing prevalence of health issues such as obesity and diabetes, particularly among younger generations, has resulted in a growing preference for vegan diets. Furthermore, animal rearing negatively impacts natural resources and contributes to global warming to some extent. Although this impact has not been precisely measured, it is widely acknowledged, and awareness of this factor has encouraged the adoption of a more plant-based diet, thus boosting the meat substitutes market. As a result, pea protein as a meat substitute is expected to become more prevalent during the forecast period due to its excellent texturing properties, which make it suitable for use in the production of meat products such as chicken, beef, lamb, and mutton.

Pea proteins offer several functional benefits for bakery applications, including water holding capability, gelation, and increased browning, particularly in gluten-free applications. Besides, using pea proteins in bakery goods also replaces potential allergens such as gluten or soy. The increased health consciousness among consumers is prompting bakery manufacturers to introduce products with functional ingredients to increase their health appeal. This changing consumer pattern is anticipated to benefit the market over the forecast period.

Pea protein is fortified as a texturing agent in baked goods, including cakes, dressings, and desserts due to its fibrous content and gluten-free properties. Over the past few years, continuous expansion in retail chains by baked goods manufacturers, including Tesco (U.K.) and Carrefour (France) in the European market, has played a crucial role in promoting the demand for cakes and desserts. This favorable trend will provide an upswing for the pea protein industry as a texturing agent in the baked goods industry over the forecast years.

Pea proteins are rich in all nine essential amino acids and iron and are good for muscle building and heart health. Pea protein is fortified and added in nutritional tablets, syrups, soups, energy powders and cereal bars for providing health benefits such as enhancing muscle and bone growth and regulating blood sugar levels. Rising demand for sports nutrition products due to increasing awareness towards muscle improvement among athletes is expected to fuel pea protein demand in beverages such as energy drink-mix powders in the near future. Pea protein ingredients will be used in fortifying energy drinks, fruit juices, vegetable mix juices, and liquid solutions.

Technological advancements in the pea protein industry, such as improved extraction and processing techniques, enhanced purification, functional property optimization, and innovation in product development, are driving its growth. These advancements enable higher production efficiency, improved product quality, expanded application possibilities, and address sustainability concerns, fueling the increasing demand for pea protein.

Pea Protein Market Report Highlights

Based on products, pea protein isolates dominated the market with a 49.9% share in 2022 owing to their high protein content, excellent amino acid profile, and versatile applications. Pea protein isolates are highly purified and contain a high concentration of protein, making them desirable for various industries such as food and beverage, sports nutrition, and dietary supplements

Based on form, dry pea protein dominated the market with a revenue share of 67.3% in 2022 due to its versatility in applications, ease of storage and transportation, and the increasing demand for plant-based and vegan products

Based on source, yellow split peas dominated the market with a revenue share of 76.8% in 2022 due to their wide availability, favorable nutritional & functional properties, mild flavor profile, and growing demand for plant-based protein alternatives

Based on application, food & beverages dominated the market with a share of 39.6% in 2022, owing to the increasing demand for plant-based and vegan products, functional benefits in various food applications, and consumer preferences for allergen-friendly and sustainable ingredients

The North America region dominated the market with a revenue share of 33.1% in 2023, due to strong food and beverage industry, and favorable government regulations promoting plant-based diets

Pea Protein Market Segmentation

Grand View Research has segmented the global pea protein market based on product, form, source, application, and region:

Pea Protein Product Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

Isolates

Concentrates

Textured

Hydrolysates

Pea Protein Form Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

Dry

Wet

Pea Protein Source Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

Yellow Split Peas

Others

Pea Protein Application Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

Food & Beverages

Meat substitutes

Bakery goods

Dietary supplements

Beverages

Others

Personal Care & Cosmetics

Animal Feed

Others

Pea Protein Regional Outlook (Revenue, USD Million, Metric Tons, 2018 - 2030)

North America

US

Canada

Mexico

Europe

UK

Germany

France

Italy

Spain

Sweden

Netherlands

Asia Pacific

China

Japan

India

Australia & New Zealand

South Korea

Central & South America

Brazil

Argentina

Middle East & Africa

South Africa

List of Key Players

Burcon

Roquette Frères

The Scoular Company

DuPont

Nutri-Pea

Shandong Jianyuan Group

SOTEXPRO

Axiom Foods, Inc.

FENCHEM

Martin & Pleasance

The Green Labs LLC.

Order a free sample PDF of the Pea Protein Market Intelligence Study, published by Grand View Research.

[agriculture123]

The Sweet Secret of Bananas: Recipes, Tips, and Hacks

Bananas are more than just a delicious and convenient snack; they are a versatile fruit that can enhance your kitchen, your health, and even your sustainability efforts. Whether you’re enjoying a fresh yellow banana, experimenting with apple bananas, or opting for fresh organic bananas, this fruit has something for everyone. Let’s dive into the sweet secrets of bananas, exploring their culinary potential, practical uses, and the benefits they bring to your table.

The Nutritional Power of Bananas

Bananas are sometimes called nature's energy bar—and for good reason! Packed with essential nutrients, they offer a quick and healthy energy boost. Here's why bananas deserve a place in your diet:

Rich in Potassium: Supports heart health and helps maintain healthy blood pressure levels.

High in Dietary Fiber: Aids digestion and promotes a feeling of fullness.

Natural Sugars: Provide instant energy, making bananas an ideal pre-workout snack.

Vitamins and Minerals: Bananas are rich in Vitamin B6, Vitamin C, and magnesium. They contribute to a person's general health.

Types of Bananas You Should Know About

Fresh Yellow Bananas:

Fresh yellow banana are one of the staples that households, restaurants, and food processing units can't get enough of. Bright, sweet, and versatile, they make great smoothies and baked goods.

GlobalB2BMart connects you with reliable suppliers for fresh yellow bananas of the highest quality, directly sourced from farms to ensure freshness and taste.

Fresh Organic Bananas:

For the health-conscious consumer, fresh organic bananas are grown without harmful chemicals, preserving their natural flavor and nutrients.

Ideal for those who value purity and sustainability, these bananas meet the highest quality standards.

Through GlobalB2BMart, you can access a reliable network of suppliers committed to delivering these eco-friendly options.

Apple Bananas:

Smaller in size with a unique apple-like taste, apple bananas are a delightful choice for gourmet dishes, desserts, and snacks.

Their firm texture and sweet flavor make them a favorite for pastries and exotic recipes.

GlobalB2BMart offers connections to specialized suppliers of apple bananas, ensuring quality and timely delivery.

Fresh Bananas for Every Need:

Whether you import bananas in great quantities for foreign markets or have smaller orders ready for local needs, GlobalB2BMart ensures quality throughout and timely shipments.

Their connected network allows customers to easily search for fresh green bananas for commercial and retail selling purposes.

Super Tasty Banana Recipes and Innovative Hacks

Banana Smoothie: 

Mash fresh, ripe, yellow bananas with some milk, curd, and a little honey. Delicious and healthy cold drink.

Now add apple banana for a better taste.

Banana Bread:

Use overripe, fresh, organic bananas to make moist and flavorful banana bread—a perfect way to reduce food waste.

Frozen Banana Pops:

Dip peeled bananas in melted chocolate, sprinkle with nuts or coconut, and freeze for a delightful dessert.

Natural Plant Fertilizer:

Don't throw away banana peels! They're rich in nutrients that can be used to fertilize your plants. Simply blend the peels with water and use as a natural compost booster.

DIY Skin Care:

Mash a ripe banana and mix it with honey for a hydrating face mask.

Tips for Storing and Preserving Bananas

Ripening Hacks: To speed up ripening, place bananas in a paper bag with an apple. To slow it down, store them in a cool place away from direct sunlight.

Preventing Browning: Wrap the stems in plastic wrap to extend freshness.

Freezing Bananas: Peel and freeze ripe bananas for smoothies or baking.

Conclusion

Bananas are nature's gift: unmatched versatility, health benefits, and culinary potential. Whether it is fresh yellow bananas, apple bananas with exotic flavor, or fresh organic bananas, there is just no dearth of ways to enjoy this fruit. With the likes of GlobalB2BMart, getting access to the finest quality bananas becomes easy, thus ensuring freshness, sustainability, and reliability. Bring bananas into your daily routine and discover their sweet secrets for yourself!

FAQs

What makes fresh organic bananas unique from ordinary bananas?

Fresh organic bananas are produced without artificial fertilizers and pesticides, ensuring that they are nontoxic, have a fresh taste, and are of high nutritional value.

What do I do with overripe bananas?

Overripe bananas are perfect for banana bread, smoothies, or even as a natural sweetener when baking.

What are apple bananas?

Apple bananas are smaller bananas with a firm texture and have an apple-like flavor, suitable for gourmet dishes and desserts.

Can I freeze bananas?

You bet. Peeled, sliced, and ready for smoothies, baking, or a refreshing snack, they'll be stored nicely in your freezer.

How can I avoid having bananas ripen too quickly? 

Well, you need to store the bananas in a cool, dry area and should keep the ends wrapped with plastic, which prevents quick ripening of bananas.

About the Author

Ritika is a passionate and experienced blogger with over five years of expertise in creating engaging content across diverse niches, including agriculture, gardening, and sustainable living. She has a portfolio of over 3,000 blogs, and her handwritten blogs provide beautiful insights with creativity mixed with in-depth research to the reader's benefit. Handwriting the blogs still gives a personal touch, but modern tools are used to ensure the highest quality. It can be seen through every piece Ritika writes, which inspires and educates the audience across the globe.

[productreviewsbymishry]

Munch Brownie Max: A Sweet Treat with a Chocolatey Twist

When it comes to chocolate snacks, innovation keeps things exciting. Nestlé’s Munch Brownie Max is a delightful addition to its Munch series, promising a combination of the crunchiness we love with a rich brownie twist. For anyone who enjoys munching on crispy wafers and indulging in gooey brownies, this treat is designed to hit the sweet spot.

In this blog, I’ll review the Munch Brownie Max in detail, covering its taste, texture, ingredients, packaging, and why it has become a favorite for chocolate lovers.

First Impressions

The packaging of the Munch Brownie Max is vibrant and appealing, featuring rich brown tones and images of brownies and chocolate wafers. It’s designed to catch your attention instantly, making it hard to resist grabbing one off the shelf.

The size of the bar is convenient, offering a quick chocolate fix that’s easy to carry around. Perfect for on-the-go snacking, the wrapper keeps the snack fresh and intact.

Taste and Flavor Profile

As soon as you take a bite, the Munch Brownie Max delivers a delightful mix of textures and flavors. The outer layer of chocolate is rich and creamy, while the crispy wafers inside provide a satisfying crunch.

The highlight, however, is the brownie filling, which adds a decadent, fudgy richness to the snack. The balance between the crunchy wafers and the gooey brownie core is what makes this treat stand out. It’s neither too sweet nor too heavy, making it a great choice for all age groups.

Texture

One of the biggest strengths of the Munch Brownie Max is its texture. The combination of crispy wafers and soft brownie filling creates a multi-layered experience. Each bite starts with a crunch and ends with the smooth, rich flavor of chocolate.

This contrast of textures makes the snack incredibly satisfying and keeps you coming back for more. It’s the kind of treat that feels indulgent without being overwhelming.

Ingredients and Nutrition

The Munch Brownie Max is made with high-quality ingredients that contribute to its rich flavor and texture. Some of the key ingredients include:

Wheat Flour: Used in the crispy wafers for that signature crunch.

Cocoa Solids: Responsible for the chocolatey goodness.

Milk Solids: Add a creamy richness to the overall flavor.

Sugar and Palm Oil: Provide sweetness and structure.

Nutritional Highlights (per bar):

Calories: Approximately 120-140 (varies by size).

Carbohydrates: Predominantly from sugars and wheat flour.

Fats: Includes healthy cocoa butter and palm oil.

While the Munch Brownie Max isn’t marketed as a health snack, it’s a great option for occasional indulgence.

Who Is Munch Brownie Max For?

This snack is perfect for:

Chocolate Lovers: If you enjoy rich chocolatey flavors, this treat is a must-try.

Kids and Teens: Its fun texture and delicious taste make it an instant hit among younger audiences.

Busy Professionals: A quick and convenient snack to satisfy your sweet cravings during hectic workdays.

On-the-Go Snackers: Its portable size makes it a perfect companion for road trips, picnics, or commutes.

How to Enjoy Munch Brownie Max

The Munch Brownie Max is versatile enough to be enjoyed on its own, but here are a few fun ways to elevate your experience:

With Coffee: Pair it with a hot cup of coffee or cappuccino for a delightful snack break.

As a Dessert Topping: Crumble it over ice cream or a bowl of pudding for added crunch and flavor.

In Baking: Chop it into pieces and use it as a mix-in for brownies or cookies for a double dose of chocolatey goodness.

Pros and Cons

Pros:

Perfect balance of crunchy wafers and gooey brownie filling.

Rich chocolate flavor that isn’t overly sweet.

Affordable and widely available.

Convenient size for snacking on the go.

Cons:

Not suitable for those with gluten or dairy allergies.

Slightly high in sugar content, making it an occasional treat rather than a daily snack.

Comparisons to Other Chocolate Snacks

When compared to other chocolate wafer bars like KitKat or Perk, the Munch Brownie Max stands out for its unique brownie center. While others focus solely on the crunch factor, this snack offers a blend of crunchiness and indulgence, giving it a distinct edge.

For those who crave a more layered flavor experience, the Munch Brownie Max is a step above traditional chocolate bars.

Verdict

The Munch Brownie Max is a fantastic addition to Nestlé’s lineup, offering a unique twist on traditional wafer snacks. Its rich chocolate flavor, crispy texture, and gooey brownie filling make it a treat that stands out in the crowded chocolate snack market.

Whether you’re a fan of brownies, wafers, or just good chocolate, this snack brings the best of all worlds. While it’s not the healthiest option, it’s perfect for occasional indulgence and is sure to satisfy your sweet tooth.

If you’re on the hunt for a quick and delicious snack that offers more than just a chocolate coating, give Munch Brownie Max a try. It’s a delightful treat that will leave you craving another bite!