#Cookery Ware Shop

[paulpingminho]

[alistairsprayerwarrior]

Dragon Age Fanfic Fun, Part 1: Cook Shops

Edit: I realized, oddly enough, that I wrote this with Haven and Skyhold in mind (in short, DAI - probably because that's what I've been replaying as of late, lmao.) I promise I will get around to including how cook shops would operate in places like Kirkwall or Denerim (basically, urban centers)!

This will be part one of a series that was inspired by this video by the Modern Knight, in which I come up with silly little immersive ideas that one can easily add to their Dragon Age fanfic (or perhaps any medieval-themed fic/story) with the Dragon Age/Thedas setting in mind.

I hope to maybe do a series on this, at the very least for my benefit to reference instead of getting lost and forgotten about in a notebook, lmao. So let's begin, below the cut!

Also mild disclaimer, this is not an end-all-be-all where "OMG WHAT IF THIS ISN'T REALISTIC ENOUGH??" or "ACKTUALLY, MEDIEVAL FOOD SELLERS WOULDn't..." - look, at the end of the day this is just fanfic fodder for you and your blorbos, not a history lesson. I'm bound to make an error in judgment or descriptions, don't come at me with pitchforks. 😔

So you're hanging out in Haven or Skyhold. You're building up the Inquisition from the ground up with allies and defense forces - but also the little people to sell their wares (like our favorite Orlesian merchant, Miss Belle), but what about... Food!? Who's feeding everyone!?

Cook shops!

Or, "medieval fast food." These cook shops would be strategically placed where there would be frequent passers-by, such as next to a market square, or a busy gate entrance, and cooked to eat on the go (rather than cook-to-order.) In short, you see a tasty-ass pie, you buy it, and eat it right then and there.

I can also imagine the types of clientele our varied cook shops might have; you have a wide range of people (and pockets), varying from Templars with their income, refugees who may only be able to afford suspicious cuts of meat, or members of the Chantry with specific food preferences.

What sort of food would a cook shop sell?

This is not an exhaustive list of foods a cook shop would sell in Thedas, but perhaps ideas/suggestions you can quickly use. Otherwise, I'd recommend checking out @exhausted-archivist (formally known as @old-archivist) who will easily have a vast list of Thedosian cookery that will tickle your fancy in their Foods of Thedas Masterpost (it will even specify the region in which certain meals come from!)

Also since Haven and Skyhold are Ferelden-based, keep in mind what types of foods/ingredients will be procured/used in the food being sold. There are of course exceptions, such as Belle who was recruited from Orlais, for example (so there is always the possibility of foods outside of Ferelden cuisine.)

Also, cook shops can serve a specific type of food (rather than being a mobile Walmart of sorts.) Personally, I'd be a fan of Pickled Food Merchant... mmm. Pickles.

Boiled roots

Meat/Fish/Vegetable pies

Porridge

Roasts

Sandwiches

Sausages

Fish wraps

Soups/Stews

Nuts

Dried/Cured fruits or meats

Pickled foods

Hardtack

Rations

Edible plants

Desserts

Cheaper cuts of meat

Fried/Buttered foods

There are also ideas from other historical/modern use of foods:

Perpetual stew

Pagpag (though I see this used in more urban areas, such as Kirkwall's Lowtown)

But what about breads and drinks!?

Typically you would go to a baker for breads, or the tavern for drinks. In short, if you wanted to conjure up a meal, you'd have to likely go to different locales/merchants to pick and choose your foods. I feel like maybe bread could be an exception, since I can't imagine a baker really setting up shop in Haven/Skyhold because, well, baking, but this is all fantasy so you know what, fuck it, add your traveling baker!

Alcoholic drinks, of course, would be reserved for taverns. When it comes to non-alcoholic beverages, I'd still suggest sticking with taverns because they have the facilities for storage (casks, wells, tubs, etc.) But, again, have your own traveling wine seller, you do you boo.

Honestly, I like to imagine Haven or Skyhold being way bigger than portrayed in the game, so perhaps there would be room for a complete bakery (I mean, we've got Herald's Rest in Skyhold, so why not?)

Just, uhhhh, I feel bad for those merchants at Haven. Because, you know. Reasons.

What would a cook shop look like?

Since I imagine a cook shop for organizational establishments like the Inquisition, you won't exactly have people selling food right out of their homes (as was done in medieval times), since Haven or Skyhold aren't exactly "towns."

Instead, temporary stalls, huts, or cabins could be used to open and close up (in short, you won't be finding any glass windows or bars to protect products. Rather, there would be a shutter or board of sorts, that goes over the gap where you see the person cooking, which would be lowered during the day (like a table to display food) and then shut up and bolted when closed. The "ovens, and cooking facilities" are placed at the front so you can see the chef cooking, just like at Subway when you watch people make your little dinky sandwich.

Another alternative, you could simply have someone wandering about with a tray of foods they want to sell and yelling at the people of Haven/Skyhold to eat it (think popcorn, and hot dog sellers at baseball games. :)

When vendors sell their food, they may also yell at passersby to eat their products at certain times of the day

Services

Now this is gonna be fun. You can also have a cook shop that will literally make the food for you if you provide the ingredients (obviously if the merchant has the capability/equipment to do so.) In this case, according to the Modern Knight, ingredients would likely be made into pies or stews (be wary though, as merchants might steal some of the ingredients for themselves. 👀)

Also, how does Haven/Skyhold manage to look so nice when there's waste to be had? There were cesspits or barrels used to take away waste off-site. Also, be wary of hygiene practices; especially when it comes to using spices to cover the taste/look of spoiled food!

Sus Cook Shops

I'll just leave this here, for signs that a cook shop is rather questionable:

Flies

Reheated meats/foods

Foul garnishes

Faking the contents of food (such as using beef and promoting it as venison)

Well, there you have it. A basic gist of cook shops and fast food that you can implement into your DA fic (and maybe even conjure up some OCs!) Feel free to include in the comments/reblogs any other ideas you might have! Thanks for reading!

[knuts-n-bolts]

Knuts and Bolts - Item of the Hour: 1929 Women’s Institute of Cookery 6 volume set. Vintage cookbooks Pennsylvania - From: Unbranded - Now Only: $135

[firjii]

Chapters: 1/1

Words: 1206

Fandom: Elder Scrolls IV: Oblivion

Rating: General Audiences, No Archive Warnings Apply

Relationships: Female Hero of Kvatch | Champion of Cyrodiil/Martin Septim Additional Tags: arocace relationship, MartinLives!AU, PTSD, Post-Canon Fix-It, Bosmer, Older Woman/Younger Man, tense switching

Summary: Alive but not entirely well some time after the canon events of Oblivion, Martin and the HoK have settled into a quiet retirement in an attempt to heal their various traumas and support each other in ways that few other people could. Written approximately in the style of some in-game documents rather than as one specific scene.

Plain text version under the cut...

The shadows come back easier than they can be banished, but Martin knows that. He’s seen it from the start.

She’d come to Kvatch so suddenly, so randomly, so accidentally. Even seasoned soldiers would have had difficulty understanding what had happened there. By all rights, she should have died: a wood elf with more experience in running away than fighting, a sporadic archer at best, a mage who could only be called a mage because she excelled at a single spell. And some would say she was getting on a bit, even by elven standards. But she knew a great deal about potions, so she’d survived, if only because she’d been weighed down with flasks and herb pouches when she’d gone through the gate.

He’d watched her struggle after that.

With nothing else to compare such an experience to in her life, she’d veered from shock to disbelief to cockiness and everything in between. Common people had looked on her after that with fear, wondering if she’d sided against them, with or without realizing it. She’d hated their suspicion, but nothing in the rumors was beyond what she’d wondered herself. Soldiers and battlemages and bards had stared on in admiration, curious to know the specifics of the tale. She’d hated their gazes but had only rarely squirmed in discomfort. She’d fully realized that if it had been someone else, she’d be among the adoring throngs.

She’d often referred to it as a dream. Martin had lost count of how many times he’d seen the disconnect in her: wanting to be prepared, but learning in secret, furtively, often alone, all because she’d also been in denial about anything like it ever happening again. The impossible couldn’t happen twice – could it?

Martin barely made it out alive in the end – the Hero isn’t the only one who has nightmares.

But she knows this. She never once denies him his time when his eyes become gloomy and dour because a daydream has turned into a flashback or a nightmare. When he wakes in the night screaming, she simply wraps another blanket around him and holds his hand until he falls asleep again. She does it because it is no more or less than what he would do. She does it because it’s all that can be done sometimes.

More than occasionally, their nightmares synchronize on the same night. When it happens, they draw arms around each other, if only to remind each other that they’re not alone in the darkness. They’re not in another realm or another plane anymore. They’re in Mundus, on Nirn, in Cyrodiil, in the little cottage that Martin so carefully chose for them.

On those nights, they seldom fall back asleep easily. Instead they listen for the signs that they’re home: the cattle and goats murmuring amongst themselves the next valley over, the odd bark from a dog, the chickens in the backyard that Martin so painstakingly picked out for them. She’d often remarked that pets were somewhat unusual in Valenwood but that it was the first fact about human culture she’d heartily embraced. He’d thought against getting a dog – they were too much like wolves. Cats and several other small creatures made her nervous. But she was fond of birds. Chickens are just enough to keep her mind busy without being overwhelming, and she enjoys learning all the uses for eggs in Cyrodiilic cookery.

She won’t go outside any more than she needs to. Cities make her panic. Traveling, no matter how gradual and quiet, has made her faint – more than once. The sight of open fields and hills usually makes her sick.

But after awhile, she lets Martin leave for short intervals – an hour or two to speak with a farmer, an afternoon to retrieve herbs and mushrooms, a half day in a town or city. She gladly listens to his stories. He makes a point of only telling her interesting or funny or happy things. There’s no need to mention that the Imperial City is still scrambling a bit to keep things together. There’s no need to tell her that harrowing near-misses of other sorts still happen throughout Cyrodiil.

Instead, he fills her mind with jolly jokes he overheard during lunch. He remarks on the unusual wares he’s starting to see in the shops – at times a sign of reestablished trade with the far corners of the province, at others merely proof of the chaos and banditry that comes with decimated villages and ruined estates.

He also brings back a few more books every time. She appreciates all of them, from history accounts to recent political commentaries to poetry and novels. She claims to be illiterate, but he’s seen her methodically examining books often enough that he knows she simply prefers it when he narrates them for her.

She smiles, and for awhile – maybe only a moment sometimes – her shoulders aren’t quite so hunched forward, her hands don’t quite fidget about so much, her face isn’t as sickly. Her eyes dance when he comes to an exciting part in a story. She rarely speaks, but she always listens. In time, she even prompts him to re-read certain volumes.

And he always smiles to see it.

They are strangely bound together now: more than comrades, less than lovers – not that he minds – and always, always a careful balance as subtle as one strand of a spiderweb yet as steadfast as the moon cycle. Few people understand it, and even fewer can see that it will be their way of life until they die. Martin knows enough to admit that it is as unavoidable as it is fitting. And why should he want to avoid it? Why would either of them want to avoid it?

Gradually, he finds her sneaking moments at twilight for fresh, cool, sometimes rain-tinged night winds. Sometimes she doesn’t entirely cross the threshold of their home – sometimes she only opens a window – but her face feels the moonlight and open air.

And he always smiles to see it.

She cares for him as deeply as he cares for her. She’s even shown glimmers of craving him. Such it was from their first days traveling together after Kvatch. Yet she still fears too much. She still crumbles too often. She usually shudders if she is embraced, even if the attention only comes from a mild little tot seeking to admire the hero who has become the focus of so many stories.

In the ten years they have known each other, they have only shared a kiss thrice. He is content to let her lead, and if she never asks for more beyond that, she will still be perfect in his eyes.

But in time, she holds his hands when he offers them, the simple reminder of another’s presence enough to scatter the storm clouds in her eyes for awhile.

And in time, she asks him to brace her when the storm clouds consume her a little too much. Quiet times indeed, entire hours spent staring at the hearth, her face ever a melding of heaviness and exhaustion and desperate fear – but softened at the reminder that he can and happily will share her load.

And he always smiles to see it.

[cozyhomekitchen2-blog]

Ways to Beautify Your Kitchen Personality With Household Kitchen area Equipment

Cozy Home

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https://cozyhomediy.com/

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[thergdeventlist]

(2021-07-24 to 2021-07-25) Battle of Shrewsbury Medieval Festival Travel back in time to medieval Shropshire to see the sights and sounds of every life leading up to the battle. We have over 250 reenactors attending this years anniversary weekend including horses! During this great family day out you will see knights in armour and archers preparing for battle, living history including traditional crafts and cookery. You can also enjoy watching terrifying jousting matches, live Battle reenactments and try many your hand at many historical activities. There will be a market area selling all manners of wares, plus local crafts, organisations and much more. Each day will end with the Battle of Shrewsbury where you can choose sides of the rebel army or the king himself. What a fantastic FREE day out for all the family! Battlefield 1403 Farm shop & cafe will be open as usual along side our new play area and ice cream parlour! Also, why not pop into the Falconry centre?

[ultra-maha-us]

How exactly to Beautify Your Kitchen Character With Home Kitchen Extras

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Big components contain cabinetry. It would also contain countertops whether they are granite, marble, or Formica. Parts such as pot cabinets could be a great asset to you. Sinks, freezer and dishwashers too are certainly crucial connection to your house kitchen accessories.

In these days, kitchen appliances such as mixers, appliances, food processors and toasters are fashionable enough to be shown in your kitchen to decorate your home kitchen. Preparing grills and microwave stoves might fit on your countertop without reducing an excessive amount of your counter space.

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[malecsecretsanta]

Merry Christmas, @nerdyfangirl57!

Merry Christmas and A Happy New Year to you sweetheart, from your Secret Santa!  So excited to see what you think of your gift and I really hope that, at the very least, it makes you smile over the holidays!  Love & Hugs! XXXXXX

Read on AO3

*****

Santa's Little Helper    

Turning the collars up on his purple military coat, Magnus was glad of the full-length barrier it would provide against the crisp night air outside, only wishing he’d brought his gloves too as he prepared to leave the warmth of the cinema foyer with his two small companions. Squatting down to tie Madzie’s scarf and adjust Max’s bobble hat, Magnus couldn’t resist dropping a kiss on their dimpled cheeks as he asked if they’d enjoyed the film.

Madzie nodded vigorously. ‘I want to eat marmalade sandwiches like just Paddington. Can we, Magnus? Please?’’

Max tugged on his arm in agreement, his eagerness pitching his young voice even higher than usual. ‘Yes! Yes! Me too, Papa!’

With a token huff, he nodded, ‘OK!’ Four surprisingly strong arms wrapped themselves around his legs in gratitude and Magnus hugged them back before grabbing their hands with a cheery, ‘Let’s go!’

Stepping out with a collective gasp into the early evening chill, the happy trio entertained themselves with festive songs as they made their way to the nearby Christmas fair, arms swinging in time to each tune. They were going to visit Madzie’s adopted mum, Catarina, who was manning the fundraising stall for the hospital where she worked, before heading home to the loft for an evening of cartoons and chaos.

Deciding to soothe their vocal chords with some hot chocolate as they went, Magnus stopped at the coffee shop on the corner, grabbing an extra one for his hard working friend before steering the children towards the busy plaza where throngs of busy shoppers were congregating in the hope of finding the perfect gifts. Magnus couldn’t help but feel the stirrings of excitement at the festive scene before him as they paused for a moment to appreciate it.

The lamp-lit square had been transformed into something akin to a Christmas card picture with only the snow missing from it. At the far end, a bandstand housed members of the local music college whose brass instruments were playing hymns and carols, as well as some crowd-pleasers for the hardy souls huddled together on the temporary seats that were dotted around, with vocal harmonies provided by schoolchildren who were being led by an enthusiastic teacher. On the remaining three sides of the large cobbled space stood rows of wooden cabins, each assigned to a local charitable cause, their gabled roofs adorned with holly and poinsettia, multicoloured lights framing the stable-door shutters thrown open in welcome so that potential buyers could see the wide variety of wares on offer. The scent of pine permeated the joyful atmosphere and mixed with the delicious smells of sweet and savoury treats, beckoning them to follow their noses to where all things cinnamon and spice were waiting. Taking pride of place at the centre of all this was a popular Santa’s Grotto that made the children squeal with delight as they bounced on their toes, begging to join the queue.

‘Papa, pleeeeeeeease!’ Max implored, big blue eyes the size of saucers melting Magnus’ heart like they always did, while Madzie’s impossibly wide smile had the same effect on his knees. How could any Papa or godfather resist?

‘Fine,’ he caved, as their combined shrieks split the air, ‘but first we have to deliver this fortifying brew to your poor mother before her joints seize up from being exposed to this wintry weather for the last few hours.’ Their disappointment was quickly replaced by grudging nods as they continued in haste.

With an excitable yelp, Madzie pointed to the middle stall directly opposite the band, and conveniently facing the grotto would you believe, sporting the hospital’s banner and began tugging him closer by his coat.

‘Patience, Sweetpea,’ he cautioned affectionately, knowing it would fall on deaf ears, instead concentrating on ensuring the hot beverage reached its intended recipient in one piece. Approaching the cozy looking shelter, well stocked with all manner of knitted goods, from Christmas stockings and scarves to tree decorations and cushion covers, Magnus chuckled to himself at how Cat’s hobby had certainly been put to good use. ‘For you, my dearest Catarina,’ he greeted her gallantly, receiving a blissful look of thanks before stepping back, allowing the youngsters to say hello and give her a detailed recount of the film they’d just seen.

Drinking his own chocolate as he swept a cursory gaze over the stalls on either side, Magnus paused mid-sip as his eyes landed on the incredibly hot vendor to the right of Cat, who was sitting down, engrossed in a heavy-duty cookery book, giving him the opportunity to take him all in. His grin was feral as he swallowed.

Wrapped up against the cool breeze in a black high-collared peacoat and fingerless gloves, his head was covered by a green and red striped hat any elf would be proud, the bell at its end actually jingling when he turned the pages and the words ‘Santa’s Little Helper’ emblazoned in red flashing lights across it. Oh, I do hope that’s not literal, Magnus thought, as he bit down on a giggle. Glancing briefly at his companions to check they were still oblivious to his diverted attention, he proceeded with his appraisal. The stranger’s eye colour couldn’t be determined beneath the long thick lashes that fanned his adorably rosy cheeks but he couldn’t wait to find out. They would be amazing, Magnus just knew it. The short, no-doubt-silky strands of black hair that could be seen poking out from under the funny headgear framed his features perfectly and his hands…. oh, those hands with the long, lean, capable fingers could probably consign him to a pleasurable death or deliver him unto heaven, he wouldn’t mind which. Could he get any better? Magnus wondered.

Then Santa’s Little Helper looked up.

And WOW! He’d been so right.

Luminous hazel eyes were unblinking as they slowly subjected Magnus to an equally intense eye-balling. Unconsciously squaring his shoulders, he returned the stare, confident he was worth looking at. A lopsided smile that fairly robbed him of breath was his reward.

Then Santa’s Little Helper spoke.

‘Can I tempt you with anything?’ came the deep sultry voice, leaving Magnus with an overwhelming urge to vault over the display of cookies and doughnuts and let his body answer in the affirmative.

But he didn’t, of course. Instead, he blurted, ‘That rather depends on what ‘anything’ is…’

Shit. Smooth, Bane. Real smooth.

With a rueful roll of his eyes, Magnus held up his hand in apology as he stepped nearer to make sure the children didn’t overhear. And maybe to get a closer look.

Trying, and failing, to ignore the blush that further coloured ‘Pretty Boy’s’ kissable cheeks, Magnus grinned, ‘Please excuse me, that was rude.’

‘Don’t worry about it,’ said the beautiful lips that had somehow pulled his focus, ‘You didn’t say no, right?’ And he winked!

Magnus couldn’t conceal his surprise. Well, well. This was clearly no angel he was talking to. Glossy lips puckered of their own accord. ‘I wouldn’t dream of saying no to you….?’

‘Alec,’ The Mouth replied, his toothy grin no less devastating than his lips.

‘I’m Magnus,’ he declared, extending a bejewelled hand which Alec took readily, and for much longer than was strictly necessary but he wasn’t complaining. Quite the contrary. He never wanted to let go. How odd.

Lost in a bubble (or should that be bauble?) of mutual admiration, they didn’t notice the impatient five year old who was desperate for their attention at first, only ‘coming to’ when Max stamped on Magnus’ foot, hard.

‘Ow!’ Reluctantly breaking contact, the only real pain Magnus felt was out of concern for the damage done to his Italian leather boots. ‘What was that for, blueberry?’ he demanded without a trace of heat, as he leant down to lift his unrepentant son onto his hip.

‘We want to know when we’re going home, Papa,’ Max asked, small palms playfully squishing his father’s cheeks, which only added to the embarrassment of having been caught in a ‘moment’ with a complete stranger. He gently lowered the hands.

‘Soon, Max. I was just wondering what we could be tempted to buy from Santa’s....’ Both Bane men turned in unison as Alec stood up off the stool, his hat nearly touching the roof. ‘...Not-So-Little Helper,’ Magnus finished breathily.

He did NOT gulp when Alec chuckled.

‘Maybe you could help Papa decide, Max?’ The Mouth wondered, eyes darting quickly to Magnus, as if aware how hearing him saying those names had triggered an almost primal reaction in his gut, which was ludicrous, but nonetheless true.

Max nodded solemnly, his restless hands, now fiddling with the epaulettes on Magnus’ coat, the only indication that he was a little nervous.

Alec folded his arms and leaned down on the counter to make himself appear less intimidating. ‘I made all these goodies to sell for my son’s school,’ there was that eye dart again, ‘and I kinda need your advice on what looks good enough to eat.’

Hell, Magnus thought as he wet his suddenly dry lips, this man wasn’t just less-than-angelic, he was the devil incarnate, teasing him like this. He let his heavy lidded eyes communicate his thoughts to Satan.

‘OK!’ his son agreed, eyes roving over the mouth-watering display of cakes and confectionaries that were decorated in sprinkles and icing of every description. It was lucky for him that he couldn’t see the way Papa’s eyes were devouring the man in front of him.

Or how Magnus was being mentally undressed by said man.

‘What goes with marmalade sandwiches?’ his innocent boy asked, chewing on his chubby lip in much the same way his father was, though for very different reasons.

Understanding dawned in those glorious hazel eyes. ‘Ah, someone’s seen Paddington, right?’ Max beamed his beautiful smile. ‘My boy, Rafe, isn’t much older than you and he loved that film too. We both did.’

‘It was funny!’ Max giggled, at ease now he’d found a fellow friend of his favourite bear.

‘It sure was,’ Alec agreed, as he tapped a finger to his chin in contemplation while pretending to think what choice would be the best to compliment the unusual sandwich. ‘How about the Gingerbread Man?’

‘Too crunchy.’

‘The Christmas Tree cupcakes?’

‘Too sweet.’

Alec glanced up through his lashes at Magnus, mirroring his amused grin. ‘Is your Papa as fussy as you, Max?’

Papa forgot to breathe, dreading what his son would say.

‘No, he just loves pretty things.’ Magnus exhaled. ‘Like you.’ Too soon.

Frozen in mortification, Magnus wished for the cobbles beneath his feet to swallow him whole…...but not before a last quick look at the handsome man who was….wait, was he laughing?

The colour of cranberry he may be, but the guy was definitely laughing, gaze averted as he bagged the silver stars made out of marzipan that Max had apparently finally settled on. Quickly depositing his mischievous kid on terra firma, Magnus handed over the money, struggling, and ultimately failing, to keep a straight face..

‘Is that true?’ Alec queried, amusement still evident in the smile he flashed his way.

Magnus composed himself long enough to return his gaze. ‘Yes, on both counts,’  he confirmed, for some reason unwilling to waste time with being coy.

Alec paused in the act of handing over Magnus’ change, his wide bashful smile crinkling those magnificent eyes, as Magnus gestured for him to keep the money.

Three separate coughs as subtle as sledgehammers broke the spell. A guilty glance toward the far too observant audience on his left, prompted Magnus to begin taking his leave. Well that, and the shit-eating grin on Cat’s face that told him he was in for a roasting later!

‘It was lovely to meet you, Alexander,’ he began, voice unusually raspy for some reason. ‘I wish you all the best with your fundraising efforts for Rafe’ school.’ He took a step back. ‘I’m sure he’s very proud of you.’

Although Alec gave a dubious shake of his head, his gratitude for the compliment shone through his smile, which Magnus couldn’t help but return.

Resolutely turning to take the hands of Max and Madzie, he gave Cat a pointed look that warned her not to say a word and with a saccharine sweet, ‘See you later, my dear,’ Magnus exited the festive square, not at all grappling with the idea of flinging himself at Alec’s feet, demanding he ask him out.

Walking briskly in the direction of the taxi rank, Magnus was busy trying to commit Alec’s gorgeous face to memory when Madzie reminded him that they’d forgotten to visit Santa’s Grotto. A quick look at his non-existent watch disguised an impish grin as he spun around, pulse skipping.

‘You know what, my darlings?’ he fairly sang, barely resisting the urge to break into a run as they began retracing their steps back to the Fair, ‘Christmas is but once a year and we ALL deserve the chance to get what we wish for! Am I right?’

The delighted squeals, he took for agreement.

[thecookbookpublisher-blog]

10 Secrets to Preparing Authentic Chinese Food

Everyone loves Chinese food. For centuries now, everything from chow mein to egg rolls to dumplings has made our mouths water, and for good reason. Chinese food is delicious, nutritious, and offers a huge variety of flavors, everything from hot to sweet, crispy to chewy.

A lot of folks find cooking Chinese food intimidating and rely on their neighborhood takeout restaurants or app to deliver the goods when they have a craving for it. But it’s not as difficult as you may imagine. A big part of the secret to fabulous Chinese fare is preparation and having the right cooking equipment and ingredients. Here are simple steps to follow when you’re cooking Chinese — remember these tips and you’re sure to produce a meal that will have the family racing to the dinner table and asking for seconds.

Have the Right Equipment!

Using a wok is mandatory if you want to make an authentic Chinese stir fry. A frying pan just won’t do. Well made woks are not too expensive, and using it, again and again, allows it to pay for itself in no time. Woks make layering different foods, like vegetables, easier, and there’s a reason it’s designed the way it is. Even if you have no other Chinese-specific cookery in your kitchen, having a wok opens up a whole world of Chinese recipes.

Use the Correct Veggies

Chinese cooking means using vegetables you may not be familiar with, like bok choy, a type of Chinese cabbage used in a whole host of Chinese recipes. Can you use a substitute cabbage? Technically, yes, but it won’t taste nearly as good and it won’t be authentic Chinese! If you’re nervous about cooking with a vegetable you don’t know, read up a little online. Once you know its properties, and what parts of it are used, you won’t feel at all intimidated.

Cut Meat Across the Grain and Marinade

Many Chinese recipes are economical because they use less expensive cuts of meat. But the meat is always cut across the grain, then marinated, to tenderize it and let the flavors soak in. Don’t skip these steps! If you do, you might find your meat is chewier than it should be.

Invest in Quality Chopping Boards and Knives

Chinese recipes are famous for their variety of veggies, so having a large, sturdy chopping board, and good knives that are well-sharpened, are crucial. Again, these are investments you’ll use repeatedly, and they’re worth every nickel. There will be a lot of chopping involved to make most Chinese dishes. One important thing everyone cooking Chinese food should know is to cut your ingredients as evenly as possible, making it easy to eat with traditional chopsticks and making each bite well-balanced.

Stock Up on Chinese Products for your Pantry

By this, we mean products like soy sauce, sesame oil, hoisin sauce, and Chinese rice wine/vinegar, which are both frequently called for in Chinese recipes. Having them in your pantry means you won’t have to go rushing out to the grocery store when you decide to make your meal. And speaking of the grocery store…

Go to Chinatown or visit a Chinese Grocery Store!

If you live in a city like New York or San Francisco, you’re lucky that you have Chinatown to shop in. Smaller cities may not have entire districts, but most have at least one Chinese grocery store that carries Asian products. Don’t limit yourself to a specialty aisle in your usual supermarket – make a trip to a Chinese grocery store instead. Doing so means you will find the products you need, but also you can chat with the staff members, who are bound to be familiar with each product and how to use it. They may even have a secret or two to pass on, like whether substituting low-sodium soy sauce is acceptable in a particular recipe. Nothing replaces the knowledge of someone who’s been cooking a particular kind of food for decades. And they are always willing to share that knowledge, one cook, to another.

Other Kitchen Wares for Chinese Cooking

Once you’ve made a recipe or two, you may want to branch out to something more complicated, like making Chinese dumplings or homemade egg rolls. For these, you need a good bamboo steamer. Consider heading to the Chinese grocery for more advice on styles and types; they may even sell them. Once your family has had these bite-sized bits of heaven, they may never want bacon and eggs for brunch again.

Chinese is Great for Going Vegetarian

Tofu is a common protein source in Chinese recipes, rather than beef or chicken. Tofu is one item you can buy in your usual store or at a Chinese grocery. It comes in various densities — firm, soft, etc. — so be sure you know what you’re buying, and that it’s right for the recipe. Again, a Chinese grocery or a cookbook — or both! — is your best resource. May we suggest Sarah Spencer’s cookbook Best Vegetarian and Vegan Asian Recipes from Mama Li’s Kitchen?

Use Quality Rice

Don’t skimp or take shortcuts when making rice for a Chinese meal — you’ll regret it. Quality rice is the best accompaniment to Asian food, and often the vegetables and meat are placed on top. You want the rice to be every bit as fabulous as those.

Learn about Layering

There’s a reason woks are shaped as they are, deeper in the center than on the sides. That’s because there’s an art to layering the vegetables into the hot oil — and make sure it’s very hot — so follow the recipe guidelines closely. This ensures you don’t end up with wildly varying degrees of doneness, some veggies limp and some undercooked. And always use fresh ingredients, like garlic. Using dry or powdered alters the taste, it’s as simple as that.

Following these suggestions will get you comfortable cooking Chinese food in no time. It’s all a matter of having the right wares, tools and the freshest ingredients. And don’t forget to enjoy a glass of warm sake with your meal, to make your experience truly authentic. Soon your family will be asking for Chinese food a few times a week, and because it’s easy to master and nutritious for everyone, you’ll be happy to oblige.

Even if your family loves Chinese food from a takeout place, you can master the recipes at home. We have several cookbooks dedicated to all things takeout. Just click on the covers or the links to learn more:

 From Sarah Spencer: Chinese Cooking: Favorite Chinese Takeout Recipes and Best Chinese Takeout Recipes from Mama Li’s Kitchen

 From Lina Chang: Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home and Copycat Recipes: Making PF Chang’s, Panda Express & Pei Wei’s Most Popular Chinese Recipes at Home                                            

Before long, your family will be ordering from your “menu” right at home!

If you are just starting out, stirring up quick and easy stir-fry might just be what you need. We have two cookbooks that have this cooking method with all the information you need to start making Chinese stir-fry like a pro!

We have others, too, so have a look later in this article to find their titles.

If you want to get into authentic Chinese food, the next thing is to learn how to make egg rolls, Spring rolls, and dumplings. These are the most eaten Chinese food in Asia and we have the perfect book to get you started with step-by-step instructions to make the best egg rolls, Spring rolls, and dumpling there is.

[autodidact-adventures]

Culinary History (Part 28): Mixers and Food Processors

Carl Sontheimer (1914-1988) was an engineer, inventor, and a lover of French food.  In 1971, he travelled to France with his wife, searching for French culinary equipment which he could sell to Americans.  At a cookery show, he found the Robot-Coupe, an incredible piece of technology which could blend, chop, dice, grate, grind and slice.  All in the same machine!  Electric mixers had been sold in America since the 1920's, but they could only blend.

Sontheimer knew immediately what it could be used for – quenelles.  A quenelle is “pâte à choux, cream, and a purée of raw fish, veal or chicken that is formed into ovals or cylinders and poached in a seasonal liquid.”  It is extremely labour-intensive to make (even more than soufflés).  The chicken/fish paste needs to be pounded and sieved for ages, to make it perfectly smooth.  And then you have to mould the fragile mixture into oval shapes, which is a very tricky job.

Quenelles.

But the Robot-Coupe could do all the work of pounding and sieving at the push of a button.  It had been invented in 1963 by Pierre Verdun, for the restaurant business.  It was a large, heavy drum with a rotating blade inside it, and all you had to do was push start, stop, or pulse.

Modern Robot-Coupe.

A smaller version would be excellent for the home, Sontheimer realized. He negotiated the rights to sell his own version of it in America, and took about a dozen of them home to experiment on.  It took over a year, but in the end he worked out a model that would produce the smoothest quenelles most easily.  He called it the “Cuisinart”, because he saw cooking as an art.

The Cuisinart entered the market in 1973, for a price of $160 (nearly $800 in today's money).  This was expensive, and sales didn't go well for the first few months.  But after the Gourmet magazine and the New York Times gave it good reviews, it took off.

Cuisinart (1978).

In Britain, another Robot-Coupe version was marketed under the Magimix brand, also from 1973.

Magimix advertisement (1978).

By 1976, the Cuisinart's price had risen to $190, but it was selling so well that hardware stores couldn't keep up with the demand.  One shop-owner noted that people who bought a Cuisnart from her often returned to buy more kitchen utensils, “balloon whisks and copper pots and then for whatever was needed once they were launched on a new cooking venture.”  Not only had it made cooking more easy, but encouraged people to be more adventurous in the kitchen, even among those who really weren't much into cooking before.

Blenders, or liquidizers, had been sold in America since the 1920's.  The first one was invented by Stephen Poplawski in 1922, as a drink mixer for the Arnold Electric Company.  In 1937, there was the Waring Blendor. It was based off the earlier miracle Mixer (which had had problems with the jar's seal, splattering milk all over the place).  The Waring Blendor was promoted by Fred Waring (a popular singer) and it was an instant success, with a million being sold by 1954.

Waring Blendor (1937).

Most electric blenders work like this:  A motor on the bottom, a glass jar on top, and small rotating metal blades in the middle, connecting them.  A rubber washer is necessary to stop liquid from dripping on the motor.

There are limitations to it.  Washing up the goblet is a problem, and so is the small size of most blenders.  The immersion blender, or stick blender, was patented in 1950 in Switzerland, as the “Bamix” (although it was seldom used in Britain/America until the 1980's). It solves both of these problems.

The Bamix.

However, even the Bamix has limitations – a blender or mixer can grind, but not chop.  The blades are too small for that.  Hence why the Cuisinart was such a revolution in the kitchen.

Massive electric food mixers were made to do more heavy-duty mixing and blending.  The first, an electric stand mixer, was invented by Herbert Johnston in 1908 for the Hobart Manufacturing Company, which specialized in motorized meat-grinders.  The idea came to him while watching a baker mixing bread-dough with a metal spoon, which seemed ridiculous to him.  The task would surely be done better with some kind of motorized gadget.

The first Hobart mixers were industrial and massive, with a dimension of 80 quarts (76 litres).  In 1919, Hobart produced a smaller version called the KitchenAid, weighing only 31kg, for restaurants.  A smaller version of that was then produced for domestic use.

KitchenAid (1919?)

The British answer to the KitchenAid was the Kenwood mixer, and it was even better – midway between the KitchenAid in Cuisinart in its usefulness in the kitchen.  It was invented by Kenneth Wood (an electrical engineer who had served in the RAF), and entered the market in 1950.  Wood combined various existing technologies to create a machine that could do many things – a can-opener, potato-peeler, spaghetti-maker (from Italy); a beater, juicer, liquidizer, mincer (and others) – and called it the Kenwood Chef.

If you bought all the attachments, then you could use the Kenwood to extract, grind, knead, liquefy, mince, peel and whisk; it could also open cans, and even make various pasta shapes.  Its slogan was “Your Servant, Madam!”

But the Cuisinart was far better than the Kenwood, because you didn't need to buy a whole lot of attachments.  All that was needed were the basic double-bladed S-shaped blades, made of stainless steel.  These blades made it possible to liquefy, blend, pulverize, mix...all on their own.  Roy Andries de Groot, who wrote one of the earliest food-processing recipe books, wrote that the processer was “virtually the equivalent of having, as your constant kitchen helper, a skilled chef armed with two super-sharp chef's knives and a cutting board.” It could “produce all the results achieved by a stone pestle and mortar.  It can tenderize tough ingredients by slashing and reslashing their fibres, just as if they were pounded for an hour.”

The Cuisinart did have attachments, but not to the extent of the Kenwood, and they were small. There was a medium-sized serrated slicing disc (e.g. for slicing raw vegetables & making coleslaw), and various grating discs.  And you didn’t really need them, anyway - the S-blades did almost everything.

Many of the Kenwood's attachments, on the other hand, were as bulky as the equipment they were replacing.  The liquidizer attachment, for example, was nearly as big as a blender itself.

In 1983, Michael Barry (a British cook) said that previously, “only a few brave and dedicated souls ever tried to make pâté at home” because of the “exhausting process of cutting up, mincing, blending and then cleaning up the equipment.”  Now, it was normal and easy to make pâté - “the processor has changed our way of life.” Ordinary people could make the fancy dishes of haute cuisine and the social elite (such as quenelles).  An army of servants was no longer necessary.

The backlash against the food processor started in 1975, the year the Cuisinart was produced.  A writer in The Times said that it might deprive future generations of the pleasure of cooking by hand – even that the deprivation of tactile stimulation might leave us requiring “group therapy”.  Other complaints followed: the food was robotic, and couldn't taste as good as if made by hand; it took the joy out of cooking; it turned everything to mush.

There was some truth to the last complaint.  Not that the processor itself was the problem, but that the recipes in the 70's & 80's food-processor cookbooks were often written so that that was the result.  People puréed everything that could be puréed.  Fancy dishes became so much the norm that the novelty wore off.

Even restaurant dishes suffered from this problem.  In those decades, the obsession with the food-processor lead to an intense focus on smooth, light food.

But the preferences of cuisine swung back again, to more “robust” and “provincial” cooking, which was a way of showing that it had been made by hand.  Soups and stews were more chunky, and the individual ingredients were no longer blended together, but could be differentiated when eating.

The mortar & pestle also came back into fashion.  Food writers got nostalgic for the old way of life for the women who spent hours and hours pounding food and singing (and getting arthritis, etc...)  And by this time, many peasants had switched to using processors, anyhow. When Marlena Spieler travelled to Liguria (Italy) to see how the peasants made pesto, they showed her their huge ancient mortar & pestle, and then showed her how they made it nowadays: with a food processor.

This was the case especially in the Middle East, where by 1977, more food processors were used (per capita) than anywhere else in the world. One of the reasons was the dish kibbé, which can be raw or cooked. The main ingredient is finely-pounded lamb, usually with bulgar wheat, onion, green herbs, allspice and cinnamon.

Kibbé.

[movingagainau]

My furniture removal tip

Packing Up the Right Way with your Furniture Removal

Always keep in mind that if your not sure how to pack things up always ask the removals people, especially if the thing your about to pack requires special attention. They have much more experience in packing than we do so do not hesitate to ask. When packing always clean your things before putting them in the cartons. There is nothing worse than unpacking dusty ornaments or stale smelling curtains. Having all things cleaned up means that your new house is fresh and clean from day one. Let us get going with the packing and start with the most fragile things, glasses for instance. Glass tumblers should be wrapped one by one, first with a soft paper and then with normal paper. They should be stored and transported upright in a padded box. One of the best things to do with glasses is not to be clumsy with them as they break easily. In addition, do not forget to put the fragile sign out in the box for additional precautions. For Cookery wares, newspapers are usually, enough to protect them from damage. Wrap up your plates with individual papers and line them up on a padded box too. Newspaper is usually sufficient to protect your plates from damage. Wrap up the individual pieces and then put them in a box that is lined with much more paper. Use tablecloths or towels to line boxes, which will pack with china or glass. You can also use children's soft toys as a padding material; it helps fill boxes without making them too heavy. When storing heavy storage items, you should best minimize the weight of any item that you pack into them, particularly if you have many stairs to overcome. When it comes to special valuables like your jewelries, this should be put into a small box and as much as possible handle the transfer yourself. Do not forget to check your little hideaways. If your are concerned about them why not rent a safety box for the duration of the move. Silvers should be wrapped in an acid – free tissue paper, especially if they are going to get into storage. This will stop them from tarnishing and color staining. Check your local pawnshops for this kind of wrappings. For your pets like your aquarium fishes have them into small plastic bags like the ones you get from the fish shop, filled with fish tank water. Do not use fresh water to transfer fishes. Gently put those into a polystyrene box or a normal cardboard filled with newspaper will do. While on the road try to keep it stable and warm and be as quick as you possibly can. However, for journeys longer than four hours this thing is not advisable. Regarding foodstuffs, they are best transported in your stomach. Alternatively, all jars should be tightened before moving. Refrigerated food should stay together in a separate box, with meats wrapped in separate plastic bags. Frozen food should either have been defrosted and eaten or put into deep freeze a few days before you move. Only take this approach if you are sure your journey is short enough for the food not to defrost. Refreezing food that has defrosted can lead to food poisoning. I hope this helps someone. Best regards. John P. Melbourne/ Australia Read the full article

[opticien2-0]

Designing the digital store

Digital stores have different space requirements

There was a time when people went into a shop and asked a shop assistant for the things they wanted to buy. These were taken down from shelves item by item and passed over the counter to the shopper. Clothes shopping was a case of choosing material, being measured and the seamstress or tailor making up the required outfit, suitably stylish and made to measure. All of these services were completed with personable, professional chat as the shop owner in most cases knew the shopper, their family and their purchase history.

  Of course times have moved on and retailing has changed from single shops to store estates stretching across the country, lights are now left on in shop windows so that passersby can see the wares, the cash register became an electronic point-of-sale terminal and we all became used to serving ourselves.

  Digital though is bringing services back into stores. The most obvious requirement that omnichannel is placing on physical stores is an area for click and collect, according to the InternetRetailing UK Top500 Operations & Logistics Dimension Report. Department stores are most likely to offer click and collect as a service with 71% offering this fulfilment option. This is followed by apparel (68%), fashion (63%) and footwear (65%) retailers. Almost two-thirds (63%) of grocers also offer click and collect. The service is least commonly found amongst those trading in stationery, books and crafts, business goods and home, garden and DIY.

  It’s one thing to expect a store to have space to hold a couple of parcels until the customer chooses to collect them but the popularity of click and collect has led to special holding areas having to be set up and processes put in place to ensure that the service offers a good experience for customers – as well as being easy and efficient for staff.

  The Waitrose store network, for example, is used as a pick up location for 70% of John Lewis’s click and collect orders so the supermarket has looked closely at parcel storage and the process of parcel collection.

  Marks & Spencer has carried out studies to ensure that its parcel collection areas are optimised for staff efficiency and for customer experience. In some stores, the parcel collection area is the highest value area of the store when viewed from an omnichannel perspective.

  Digital in store isn’t just about click and collect though. It can also enhance the selling experience, helping staff to match the right product to the customer. Digital screens and kiosks are being used in store to show product to customers and enable them to view the full range of products available on the website. This endless aisle concept was shown to good effect by Marks & Spencer’s small store in Amsterdam.

  Car showrooms, once located in out of town areas are being brought into shopping centres with digital technology enhancing the cars, the benefits of car ownership, entertaining shoppers and being used to explain technical differentiators and selling points.

ENHANCING THE STORE EXPERIENCE

Respondents to our survey were asked what other factors they thought are vital or important contributors to their digital store aspirations. Issues around technology, a single view of stock and WiFi were raised frequently. Other comments included:

  “Broadband and WiFi connectivity. Same Payment and returns options on and offline.”

  “Digital and mobile payments to replace cash decks. Click and collect and return facilities in-store and WiFi for consumer tracking and conversion purpose. Virtual fitting mirrors, in- store dynamic pricing and automated inventory offline.”

  Volkswagen’s inaugural new store concept in Bullring takes “the joy of Volkswagen life” as its inspiration to connect consumers with the pleasures of car ownership. Through large digital screens and an editorial approach on large-scale magazine light boxes adjacent to each vehicle, the model’s provenance and usability is clearly communicated along with the wider brand story – both celebrating its heritage and promoting its future. An eclectic assortment of tactile objects trigger car-related stories to play and a button prompts illuminations and facts about the car factory and manufacturing processes to appear on the wall. Quotes from car owners, iconic adverts, branded video and aggregated social media feeds all feature in the multi-sensory display.

  After exploring the digital wall, customers may configure their own car on iPads around a central table, getting added inspiration from wall-mounted samples of colours and finishes, before moving onto a big-screen ‘reveal’ of their chosen vehicle. A final side-by-side consultation with non-commissioned product experts finishes the purchase journey in a personal, human way. The journey has been designed to remove barriers to purchase and to offer a simple car- buying process.

  Other car manufacturers are experimenting with augmented and virtual reality to help the sales person show technical aspects of a car without having to take it apart. Digital technology also means that brochures can be ordered easily or in-store consultations continued online from the comfort of the shopper’s home. This is something that B&Q has trialled with its kitchen design services, allowing the customer to investigate products and design options before and after a consultation in store with a kitchen designer.

  There is also an emerging wave of new services as retail and other leisure activities conjoin in the retail environment. Exercise classes are being run in sportswear shops to engage potential customers. Because they need to be booked online, the store gathers information about

the people attending and can therefore market to them appropriately. Other retailers run cookery demonstrations to bring loyalty card holding foodies into their favourite stores.

  In September 2017, Debenhams took things one step further becoming the majority investor in Blow, a disruptor in the beauty services sector which uses a mobile app to connect customers with expert beauty professionals who will visit the customer in their home, hotel or office. The partnership with Blow, will operate a hub and spoke service with the operation already set up in 3 Debenhams’ stores and a mobile service operating throughout the catchment area from there, according to Ross Clemmow, managing director - retail, digital, food and events at Debenhams. Up to 50 sites are planned and “six to eight will open in 2018,” says Clemmow.

  Physical stores are changing as digital enables new services, bringing online into store and enhancing brick and mortar retailing with more than simply the best of the web. The high street is being disrupted by retailers in all categories as they try to look at their businesses with the fresh eyes of millennial shoppers.

  This feature first appeared in Optimising the Store Estate for Omnichannel Retailing, a InternetRetailing white paper produced in association with Microsoft. To explore the report further, click here.

  Image: Fotolia

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[jovialtragedyheart-blog]

Start Your Own Bakery - Important Things to Do

Chances are that in case you manage a bakery, you have enough to bother with. You have to record the proof times, the baking times, what ingredients you've got accessible... the final thing that you might want to concern yourself with is bakery bags. They are however an essential part of the business, so it will be essential that you've bakery bags that you can trust and depend upon. The first thing to accomplish is determine where you would sell, and what is important to sell. If there is a farmer's market near you, what a great place to start. Small coffee shops and restaurants may also be great places to ask. Bring a hearty percentage of types of your very best self baked goods and present the offending articles at no cost in return for a chance to speak with the master and discover when they would consider selling your wares. They will probably ask you for those who have an enterprise license plus a health permit -- say that you do not yet, but that you will be confirming that there is a reasonable market to allow it to be worth obtaining the license and let. This is true because this is the then all you have to accomplish. 1. The overhead expenses are incredibly affordable. If you are trying your luck with pet treats or gourmet treats, you need to know that you could operate right out in your home... or to be precise: out of the kitchen. You basically only have to prepare ingredients in the working cooking area and that is it. You do not need fancy equipment and you also certainly don't need to buy expensive ingredients to generate pet treats. In addition to the many features that this machine processes the Zojirushi BBCCX20 home bakery supreme bread machine also includes a detailed guide, a recipe booklet, or a how-to video tell you the way to quickly begin making delicious bread. It is also backed with a limited twelve months manufacturers warranty. Zojirushi bread makers are widely regarded as the most effective breadmakers available when you want the opportunity to have fresh baked bread anytime you just like the BBCCX20 home bakery must be on the list. Cookery had become the passion that Giorgio wished to master, he stumbled on Bristol to work for renowned Restaurateur and Chef, Barney Haughton. Haughton's restaurants Quartier Vert and Bordeaux Quay still garner national and local attention for his or her dedication to impeccably sourced organic produce and intelligent menus. zojirushi bb pac20ba bb pac20

[cynthiabryanuk]

The UK’s most popular Christmas markets – vote for your favourite!

If the thought of busy high street shopping leaves you feeling less than festive, how about doing your Christmas shopping in style this year? These Christmas markets offer a unique shopping experience that is sure to get you in the Christmas spirit. Live music, cookery demos, fireworks, ice rinks and visits from Santa are the order of the day. Plan an outing to one of these festive events and you’ll have completed your shopping list before you know it! You have until 30th November to make your pick!

Best Christmas markets in the UK – which one gets your vote?

Make your Christmas shopping stress-free this year by combining it with a winter break. You can take your time finding the perfect presents for your nearest and dearest, and then retreat to your private holiday rental. There are plenty to choose from on Holiday Lettings, from romantic boltholes to family-friendly homes.

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

Birmingham’s Frankfurt Christmas Market | 16 November – 24 December

As the largest authentic German Christmas market outside of Germany or Austria, Birmingham’s Frankfurt Christmas Market offers a huge range of goodies. Pretzels, schnitzels, bratwursts and roasted almonds will tempt your tastebuds, all of which can be washed down with gluhwein, weissbier (wheat beer) or creamy hot chocolate.

Book a rental nearby to make the most of this shopping extravaganza and the live music programme on Victoria Square. And whilst you’re here, why not pick up some presents for your family and friends? Choose from handcrafted wooden decorations, lovingly-made leatherwork, unique toys and much, much more.

Book a break in Birmingham to experience Christmas shopping in style

Knaresborough Christmas Market | 2 – 3 December

This North Yorkshire town’s traditional Christmas market is filled with stalls selling the best of locally produced food, crafts and gifts. Taste the fresh pies, Wensleydale cheeses, home-made fruit cakes and hot pork rolls or try the preserves, chocolates or more exotic wares on display. Several stalls are run by local Knaresborough folk, so take your time and soak up the community atmosphere as you browse.

Adding to the lively ambience, there’ll be a variety of performers and music to suit all ages. The market will close on Sunday at 4.30pm with a spectacular firework display near the Castle grounds, set against the dramatic backdrop of the famous viaduct and the Nidd Gorge. Make the most of your visit and book a stay at a rental nearby. This picturesque town might become one of your favourite spots for a relaxing break!

See all stays in Knaresborough

Bath Christmas Market | 23 November – 10 December

Nestled between the Roman Baths and Bath Abbey you’ll find over 200 decorated wooden chalets selling local artwork, gifts, festive food and drink, bespoke decorations, jewellery and much, much more. Soak up the festive sights, smells and sounds as you wander through the picturesque Georgian streets and squares.

Immerse yourself in this magical festive shopping experience and you’ll be sure to find the perfect present for friends and family (or perhaps even a little something to treat yourself!). And when you book a rental, you’ll have plenty of time to visit Bath’s fantastic attractions, such as the rooftop spa and the Jane Austen Centre.

Book a festive break in Bath

Edinburgh’s Christmas Market – Princes Street Gardens | 18 November – 6 January

Edinburgh is the place to be for Christmas shopping this winter. Princes Street Gardens Christmas Market is packed full of entertainment including the Santa Train, Big Wheel, Star Flyer and Christmas Tree Maze! It’s sure to keep the whole family entertained and get everyone into the festive spirit. Pick up locally-made Christmas goodies and don’t forget to treat yourself to a mulled wine while you’re at it!

This Scottish city is perfect for a winter break with the family or a romantic pre-Christmas stay. And with rentals to suit all tastes and budgets, you’ll be spoilt for choice.

Find a festive stay in Edinburgh

Padstow Christmas Festival & Market | 7 – 10 December

This free-to-attend event attracts tens of thousands of people to the picturesque fishing town of Padstow. There’ll be appearances from celebrity chefs, live music, a lantern parade, Santa’s grotto, a carol concert and fireworks display.

The popular Christmas Market will house an eclectic array of crafts, gifts and artwork, and a tempting selection of locally-produced food ranging from artisan breads and cakes to chocolate, meats, cheeses and preserves. Award-winning craft gin producer Tarquin’s is a festival favourite, along with the Sharp’s Brewery Secret Bar.

Pick a place in Padstow

Newcastle Christmas Market |17 November – 10 December

Newcastle’s shops are a haven for Christmas present hunters come November. Arts and crafts fairs, and vintage and designer fairs, take place every Saturday, with special Sunday openings in December. International Christmas market traders from around the world will be bringing their traditional food and Christmas gifts to Grey’s Monument, Grey Street and Grainger Street.

As well as tasty treats and gorgeous gifts, the farmer’s market on Friday 15 December will be showcasing some of the finest produce in the region. Why not buy some fresh veg and organic meat and cook up a Christmas feast back at your private holiday rental?

See all seasonal stays in Newcastle

Naturally North Coast & Glens Christmas Markets | Various dates

Naturally North Coast & Glens Market is a social enterprise that brings Christmas markets to local communities each year. The Christmas Tour for 2017 includes the Ballymoney Christmas Market on Friday 1 December, the Ballycastle Christmas Market on Sunday 3 December, the Roe Valley Speciality Market on Saturday 16 December and a new Market this year in Ballymena on 21 – 23 December.

The markets provide the perfect platform for local producers to showcase their talents and products. Each hosts a variety of artisan traders selling a wide range of hand-crafted goods from local artists and designers, and the finest foodstuffs from speciality food producers.

Book a holiday full of festive cheer in Northern Ireland

Lincoln Christmas Market | 7 – 10 December

Since its humble beginnings with 11 stalls, Lincoln Christmas Market has grown into one of the best Christmas markets in the UK with over 200 stalls. This historic city with its 2,000 years of history, gothic cathedral and pretty cobbled streets, is the perfect setting for a present-hunting holiday.

As well as the market, there’ll be cultural entertainment with a festive feel to get you in the Christmas spirit. So, there’s no time like the present (pun intended!); book a break at a beautiful holiday rental in Lincoln today.

See all stays in Lincoln

Bury St Edmunds Christmas Fayre | 23 – 26 November

Kicking off at 2pm, this is a Christmas event with (jingle) bells on. At 5.30pm there’ll be a children’s lantern parade and then, at 7.45pm, a dazzling fireworks display that will leave you awestruck. Apart from the festive stalls, many shops stay open later, and the town’s bars and restaurants will also be feeling the Christmas spirit.

If you want to take part in the lantern parade, there’s a free children’s workshop in the arc shopping centre from 3.15pm – 4.30pm. So why not treat your family to a stay in Bury St Edmunds this Christmas?

Find a festive rental in Bury St Edmunds

Worcester Christmas Fayre | 30 November – 3 December

Celebrating its 25th anniversary this year, this Victorian-themed fair has over 200 stalls. From beautiful jewellery and home decorations to traditional roast chestnuts and warming mulled wine, the range of festive goodies at this market is huge.

The joyful choir, instrumental performances and magical dance displays are sure to get you into Christmas mode, whilst the juggling Victorian-themed stilt walkers will have kids enthralled. There’s also a traditional carousel, guaranteed to put a smile on anyone’s face. And to top it all off, Worcester has some fantastic rentals that will make you think Christmas has come early!

Book a pre-Christmas break in Worcester

Ludlow Medieval Christmas Fayre | 25 – 26 November

Experience a Medieval Christmas in the stunning setting of Ludlow Castle. There’ll be comedy, theatre, swashbuckling sword fights, live music and much more festive entertainment! Christmas shopping will be as easy as mince pie, as you’ll have over 100 stalls stacked with seasonal wares to choose from. And, if you’re in need of a little refreshment, warm up with a mulled wine or spiced cider.

Ludlow is full of independent shops and delicatessens, so you can shop all week in this pretty market town. Book a rental to make the most of your Christmas shopping experience.

Look for holidays in Ludlow

Chester Christmas Market | 16 November – 20 December

With over 70 traditional wooden chalets situated in the heart of Chester, shoppers are in for a treat at Chester Christmas Market. The twinkling Christmas tree and the smell of hot chocolate adds to the atmosphere and is sure to get everyone feeling festive. There’s an abundance of Christmas gifts, regional products, crafts, clothing, accessories, jewellery and stocking fillers available, so picking the perfect presents will be a walk in the park.

Chester has plenty of fantastic rentals to choose from, so forget overcrowded high street shopping this year. Book a stay in Chester for a magical Christmas shopping experience.

Choose a Christmas shopping holiday in Chester

  The post The UK’s most popular Christmas markets – vote for your favourite! appeared first on Holiday Lettings Blog.

from News And Tips For Traveling https://blog.holidaylettings.co.uk/uk-popular-christmas-markets/

[soniaaristo]

Code: 002WCI002LKBD1

Price: 7500

Availability: Immeditate

Room Details

– This is a Double Room for a single tenant

–  Room in an apartment at Jaffe Road, Wanchai

– Apartment on Low level in a High-rise building

– Double bed

–  You may put your Wardrobe in the Common Area right next to your room

  Apartment Details

– Apartment on Low level in a High-rise building

– The Common Area is furnished with a Kitchen, Fridge, Cookery Wares, TV,  Sofa and  Dinning Table

– There is 1 Bathroom

– Building Concierge

– 2 Elevators

– Newly renovated lobby

– Nice guards and 24/7 CCTV surveillance

– Regular Maid services

    Location Highlights

– Just 2-minute walk from the Wai Chai MTR station on Hennessey Road

– Surrounded by 7/11 convenient stores, banks, numerous dining

options, supermarkets and wet markets, cafes and coffee shops

– 10-minutes walk to Public Swimming Pool

– Next MTR Station is Causeway Bay, where you can access household

stores, 7-11 stores, McDonald, Pacific coffee, Starbucks, 24 hour supermarkets

– 15-minutes walk to Causeway Bay, you can find all kinds of shopping malls: Times

Square, SOGO, Hysan Place; numerous restaurants, cinema and traditional wet market. Also you will find IKEA, Victoria Park (Football fields, running

track, and swimming pool), and The Hong Kong Central Library.

– 10-minutes to Central by MTR.

– Plenty of choices for transportations. For instance, taxi, bus, minibus and tram.

  Rent and Restrictions

–  6-months of minium stay

– 1 year lease preferred

– Must cover December

– 2-month security deposit and 1 month of rent paid in advance. Plus HKD 600 utilities security deposit E.g., if the rent is HKD 8000, you should pay a deposit of HKD 16000 and another HKD 8000 for rent in advance. Plus utilize deposit HKD 600 In total you need to pay HKD 24000+HKD500 before you move-in.

– After tenancy period, 1 month of termination notice in advance or payment of in lieu of notice is required.

– Rent is billed monthly which includes: all utilities worth HK$600 subject to reasonable use (eg: electricity, high speed WiFi, water, cleaning by domestic helper)

– Each room is for one Single person only. 35% surcharge of the monthly rent will be imposed if room is taken up by Couples

– No pets

– No smokers

  #flatshare #sharedflat #coliving #hongkongflatshare #flatsharedhk #findroomhongkong #findroomhk #bonboncoliving #wanchaiapartment

CoLiving Option: 002WCI002LKBD1 Code: 002WCI002LKBD1 Price: 7500 Availability: Immeditate Room Details – This is a Double Room for a single tenant…

[mulgasuk]

Another jam-packed food and drink festival attracts thousands of visitors to Woking

Foodies and families from across the South East turned out in their thousands for the Woking Food and Drink Festival over the weekend [Friday 1 to Sunday 3 September 2017], proving that come rain or shine, there’s always an appetite for excellent cuisine.

The jam-packed event stretched across Woking town centre, with exhibitor tents extending from Commercial Way through to Gloucester Square, and events taking place in Tante Marie Culinary Academy, The Lightbox, Market Walk, Jubilee Square and the WWF-UK Living Planet Centre. Adding some extra flavour, professional musicians dotted around the town provided an uplifting soundtrack as visitors moved between the stalls sampling and purchasing from over 80 trade stalls selling artisan products.

An undoubted highlight of the event, the Tante Marie Culinary Academy Theatre played host to a huge selection of top culinary experts and treated a packed auditorium of spectators to demonstrations of a wide array of sweet and savoury dishes. Amongst a back-to-back line-up of towering icons of the food industry, giving avid audiences the chance to learn the tricks of the trade, were Great British Bake Off semi-finalist and winner Chetna Makan, MasterChef finalist trio Three Girls Cook (Alison O'Reilly, Giovanna Ryan and Lorna Robertson), Michelin master and international restaurateur Bruno Loubet, and rising chef and author Olia Hercules.

Sharing Italian cookery top tips including unravelling the secret of great ravioli, world-renowned chef Antonio Carluccio OBE was back this year to give Al Crisci MBE, Founder of The Clink Restaurant, a hand in the kitchen, as well as meeting fans and signing books on Saturday. At the event, he paid compliments to the festival and to the town, saying: “I have fond memories of Woking because I used to come many years ago for picking mushrooms. Now it’s completely different with this event here, the food festival, which is just wonderful.

“[This year] I am trying to do good deeds for The Clink. The Clink is for ex-convicts who are learning to cook; they do a very good job. I hope people enjoyed everything here [at the Food Festival].”

Performing to an audience at the Rhoda McGaw Theatre, in a show over-flowing with energy and fun, CBeebie’s Katy Ashworth gave excited young festival-goers the chance to shout, laugh and enjoy her live stage show.

Attending the event, Cllr Mark Pengelly, Woking Borough Council’s Portfolio Holder for Culture and Community Development, said: “Woking Food and Drink Festival is without a doubt one of the calendar highlights for the town, attracting gastronomes of all ages from far and wide to soak up the festival atmosphere and sample the excellent wares on offer.

“This year we saw yet another remarkable programme of food and drink experts and celebrities demonstrating their remarkable skill and knowledge, as well as a superb array of the finest cuisine on sale, much of it from the Surrey area and surrounds. The new attractions, including the Bite-size Talks, Meet the Producer and Expert sessions and the Cellar Wines and Deli Zone, were excellent additions to the day and I hope that the producers and experts who kindly gave up their time to visit, will return next year to enlighten and inform us once more.

“We are waiting with baited breath to hear the results of the Surrey Life Food and Drink Awards. Will the festival win the Best Local Food Event award for a third year in a row? We hope so!

“I am very proud to see the festival growing from strength-to-strength and I am already looking forward to what next year’s event has in store! Well done to everyone who was involved in its organisation.”

The festival’s visitors are invited to let the organisers know what they thought by filling out an online survey that can be found on the homepage of the festival’s website. Completed submissions will be entered in to a free prize draw to win a £250 giftcard for Woking Shopping. The closing date for entries is Friday 29 September 2017; terms and conditions apply.

To complete the survey and view the event’s photo highlights, visit www.wokingfoodanddrinkfestival.co.uk

Woking Food and Drink Festival 2017 was sponsored by: Woking Shopping, Tante Marie Culinary Academy, Cellar Wines and Celebrate Woking, and professionally supported by Dreaming Fish Productions and Headline Design and Print.

from Woking Borough Council Latest News https://www.woking.gov.uk/news?item=000059AEC6C9.A20DBC27.000007F0.0009