#Festive Chicken Platter

[seminolesubs]

Simple Grilling for Holiday Festivities: Festive Chicken Platter Ideas

Grilling is a cherished tradition during holiday festivities, bringing friends and family together over delicious meals cooked outdoors. Among the plethora of options, chicken stands out as a versatile and crowd-pleasing choice for creating festive platters. Whether you're hosting a backyard barbecue or a cozy gathering on the patio, these simple grilling ideas will elevate your holiday entertaining to new heights.

Introduction to Grilling for Holiday Celebrations

The holiday season is synonymous with joy, laughter, and, of course, good food. One of the joys of this time of year is the opportunity to gather with loved ones and share memorable meals. Grilling adds an extra layer of excitement to these gatherings, as the aroma of sizzling meat wafts through the air and guests eagerly anticipate the flavorful dishes to come.

Benefits of Grilling Chicken for Festive Occasions

When it comes to holiday entertaining, grilling chicken offers numerous advantages. Not only is it a healthier option compared to frying or roasting, but it also imparts a delightful smoky flavor that enhances the overall dining experience. Additionally, grilling chicken is incredibly convenient, allowing hosts to cook large quantities of food with minimal effort.

Essential Ingredients and Tools

Selecting the Right Chicken Cuts

Choosing the perfect chicken cuts is essential for achieving succulent, tender meat on the grill. Opt for boneless, skinless breasts or thighs for quicker cooking times, or embrace the richness of bone-in pieces for added flavor. Plan for approximately 6-8 ounces of chicken per guest to ensure everyone leaves satisfied.

Marinades and Seasonings

Marinating chicken prior to grilling is a surefire way to infuse it with flavor and moisture. From tangy citrus blends to savory herb concoctions, the possibilities are endless when it comes to marinades. Experiment with different combinations of spices, herbs, oils, and acids to create custom marinades that tantalize the taste buds.

Grilling Equipment Needed

Before firing up the grill, gather all the necessary equipment to ensure a seamless cooking experience. Whether you prefer a gas, charcoal, or electric grill, make sure it's clean and in good working condition. Essential tools include tongs, a meat thermometer, a basting brush, and aluminum foil for easy cleanup.

Mouthwatering Chicken Platter Recipes

Grilled Lemon Herb Chicken Skewers

Ingredients:

Chicken breast or thigh meat, cubed

Lemon juice and zest

Fresh herbs (such as rosemary, thyme, and oregano)

Olive oil

Salt and pepper

Instructions:

In a bowl, combine cubed chicken with lemon juice, zest, chopped herbs, olive oil, salt, and pepper. Marinate for at least 30 minutes.

Thread marinated chicken onto skewers and grill over medium-high heat for 8-10 minutes, turning occasionally, until cooked through.

Serve hot with additional lemon wedges for squeezing over the skewers.

BBQ Pineapple Chicken Kabobs

Ingredients:

Chicken thighs, cut into chunks

Pineapple chunks

BBQ sauce

Red onion, sliced

Bell peppers, diced

Instructions:

Thread chicken, pineapple, onion, and bell peppers onto skewers, alternating between ingredients.

Brush kabobs with BBQ sauce and grill over medium heat for 12-15 minutes, turning occasionally, until chicken is cooked through and pineapple is caramelized.

Serve hot with extra BBQ sauce on the side for dipping.

Spicy Honey Glazed Drumsticks

Ingredients:

Chicken drumsticks

Honey

Sriracha or hot sauce

Soy sauce

Garlic, minced

Ginger, grated

Instructions:

In a bowl, whisk together honey, sriracha, soy sauce, minced garlic, and grated ginger to make the glaze.

Brush drumsticks with the spicy honey glaze and grill over medium heat for 20-25 minutes, turning occasionally, until crispy and caramelized.

Serve hot with a sprinkle of sesame seeds and chopped green onions for garnish.

Tips for Perfectly Grilled Chicken

Preparing the Grill

Before grilling chicken, ensure your grill is clean and preheated to the appropriate temperature. For boneless cuts, aim for medium-high heat (around 375-400°F), while bone-in pieces benefit from medium heat (around 350-375°F).

Cooking Techniques

To achieve evenly cooked chicken with a beautiful sear, resist the urge to constantly flip the meat. Allow each side to grill undisturbed for a few minutes before turning to prevent sticking and promote caramelization. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.

Ensuring Safety

When handling raw chicken, practice proper food safety measures to avoid cross-contamination. Keep raw meat separate from other ingredients and wash your hands, utensils, and surfaces thoroughly after handling. Use separate plates for raw and cooked chicken to prevent bacteria from spreading.

Presentation and Serving Suggestions

Garnishes and Side Dishes

Elevate your chicken platters with a variety of fresh garnishes and side dishes. Sprigs of fresh herbs, slices of citrus fruits, and colorful vegetable salads make excellent accompaniments that add visual appeal and freshness to the meal.

Creative Platter Arrangements

Impress your guests with creatively arranged platters that showcase the grilled chicken in all its glory. Arrange skewers and kabobs in geometric patterns or concentric circles for an eye-catching display. Consider incorporating seasonal decorations such as festive napkins or themed serving platters to enhance the holiday atmosphere.

Conclusion

Grilling chicken for holiday festivities is a delightful way to bring people together and create lasting memories. Whether you're hosting a casual backyard barbecue or a formal dinner party, these festive chicken platter ideas are sure to impress your guests and leave them craving more. Embrace the simplicity and versatility of grilling, and let your creativity shine as you craft delicious meals that celebrate the spirit of the season.

Unique FAQs

Q: Can I use frozen chicken for grilling?

A: It's best to thaw chicken thoroughly before grilling to ensure even cooking. However, if you're short on time, you can use the defrost setting on your microwave to speed up the process.

Q: How can I prevent chicken from sticking to the grill?

A: To prevent sticking, make sure your grill grates are clean and well-oiled before cooking. Additionally, avoid moving the chicken around too much once it's on the grill to allow it to develop a sear and release naturally.

Q: What's the best way to store leftover grilled chicken?

A: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze it for longer-term storage and reheat it later for quick and easy meals.

Q: Can I use these recipes for indoor grilling?

A: Absolutely! While these recipes are tailored for outdoor grilling, you can easily adapt them for indoor grilling using a grill pan or electric grill. Just adjust the cooking times and temperatures as needed.

Q: Are there any vegetarian alternatives to these chicken recipes?

A: Yes! You can easily substitute tofu, tempeh, or a variety of vegetables like portobello mushrooms, zucchini, and bell peppers for the chicken in these recipes to create delicious vegetarian or vegan-friendly dishes.

[razorblade180]

Winning isn’t everything

Weiss:Kids! Lunch time! It’s tacos!

…….

Weiss:Your dad made it!

…….

Weiss:Well that’s concerning.

Jaune:Pretty sure they’re “studying”

Weiss:Ah. In that case.

She grabbed their plates and put them on a platter big enough to hold it all the hauled it to the living room where her kids sat far apart watching two entirely different screens.

Nick sat in silence on the couch, watching tournament footage of peers. Particularly one girl with wolf ears. The bottom right of the screen showed a queue of all of her matches. His eyes scanned every movement she made and he occasionally made timestamps.

Weiss:Who’s this?

Nick:Vacou’s regional champion. She qualified for nationals. A favored to win in fact.

Weiss:Oooo that’s fun. Anyway, here’s your hard shell chicken tacos. *puts plate down*

Nick:Thanks…

The mother turned around to the slightly more imposing child watching some girl’s concert performance. Summer was in full blown hoodie mode, complete with headphones and hugging her knees as she watched with great interest.

Weiss:….

Summer:I see you staring. It’s my fifth time watching it, you’re not interrupting anything. *holds out hands* Soft shell shrimp?

Weiss:Correct. *hands plate* Is that Vacou’s new sweet heart?

Summer:She’s more like a sour patch. Fitting for the area but I thought they’d have more taste.

Weiss:Be nice. You’re older than her.

Summer:Doesn’t matter. She has talent, and her performance has merit, even if she comes off as arrogant.

Weiss:I hear it’s avoidable in young stars.

Summer:We’ll be at the music festival. Venue size is determined by sales and a performance.

Weiss:Ah, so that’s what this is. Welp, I’ll leave you to it.

She walks towards the doorway, her job almost complete.

Weiss:Remember you two, w-

Nick: “Winning isn’t everything…”

Summer: “Just make sure your losses are actually earned.”

Weiss couldn’t help but smirk before returning to the kitchen to eat with Jaune, who made her plate.

Jaune:How are the twin terrors?

Weiss:I’m not gonna lie, they are definitely my children. Couldn’t be prouder. Slightly concerned.

Jaune:Did they even look away from the screens?

Weiss:Nope. *bites chip* Those poor obstacles.

Jaune:You mean opponents?

Weiss:No.

[najia-cooks]

[ID: First image is a plate of stuffed grape leaves, zucchini, tomatoes, and lamb chops next to a bowl of yoghurt, seen from the top; second image is a close-up on the grape leaves and stuffed zucchini, seen from the side. End ID]

كوسا محشي مع ورق العنب / Kusa muhashshi m'a waraq al-'anub (Stuffed zucchini with grape leaves)

"كُوسَا" ("kūsā"), meaning "zucchini" or "courgette," is from the Persian "کوسه" ("kūse"), meaning "shark" or "beardless man"; it is so called because of its smooth skin. "مُحَشّي" ("muḥashshi" or "maḥshshi") means "stuffed"; مَعَ ("ma'a") is "with"; "وَرَق" means "leaf" (or "paper"); and "عِنَب" (Levantine pronunciation: "'ineb") is "grape." (Grape leaves are also sometimes called "وَرَق الدوالي," "waraq ad-dūwāli," in Palestine). Thus: stuffed zucchini with grape leaves! Stuffed grape leaves themselves date back to Medieval times, and are popular amongst various regions throughout what was previously the Ottoman Empire; however, each cuisine has slight variations in how they are cooked, and what they are called.

To prepare Palestinian duwali, one stuffs grape leaves with one of two types of filling: a meat one, using rice, ground lamb, and a variety of aromatic spices; or a vegetarian one, including rice, herbs, tomatoes, and peppers. A large pot is then prepared, sometimes lined at the bottom with meat—usually rack of lamb, but sometimes chicken, or whatever else is to hand. The meat is topped with sliced tomatoes; sometimes, with hollowed baby zucchini or eggplant ("بَاذِنْجَان"; Levantine pronunciation: "bātinjān") stuffed with the same filling; and, finally, with the grape leaves. The whole is simmered in an aromatic broth before the finished dish is tipped out of the pot into a large platter. It is usually served with plain yoghurt, which plays beautifully against the mild sweetness of the zucchini, the slightly sour grape leaves, and the savory, tender spiced rice filling.

This dish is usually made in large batches, with the women of the family sitting in a group around the kitchen table rolling tiny grape leaves. It was traditionally made in the spring or summer, when zucchini and grape leaves were in season—but it is now often made as one of the centerpieces of a Christmas meal, with frozen grape leaves that are thawed in hot water.

Christmas (Arabic: عِيد الْمِيلَاد‎, "ʕīd al-mīlād," "feast of the Nativity," or "mīlād," "Nativity" for short) is a Christian festival and feast day commemorating the birth of Jesus Christ. The largest meal of the Christmas season is usually eaten on Christmas Eve, which is celebrated on the 24th of December (in the Gregorian Calendar) by Palestinian Catholics. Large families travel across Palestine to come together for a dinner featuring bread, several vegetable salads, meat dishes (such as stuffed lamb or chicken), grape leaves, topped flatbreads and other savory pastries, and an assortment of cookies. Chocolates are often given to children.

Christmas festivities are observed in Palestine during Advent ("مَجِيء المَسِيح," "madji' al-masīḥ": "the coming of Christ") and Christmastide, and at different times by different sects of Christians. One of the most common destinations for Christian tourists is the ancient city of Bethlehem (بَيْت لَحْم, "bayt laḥm," lit. "house of meat"; related to the Aramaic בֵּית לַח��מָא "house of bread"); pilgrims flock from around the world, and from other locations in Palestine, to attend church services and festivities and to visit holy sites. The Church of the Nativity (كَنِيسَة المَهْد, "kanīsa al-mahd"), so called because it is built on the place where Jesus was believed to have been born, is a particularly popular destination.

Bethlehem also has an ancient history as a home to many of Palestine's grape orchards; after the widespread destruction caused by the Crusades, some of the only vineyards in the area were in Bethlehem. Christians in Bethlehem have tended these grapes since Medieval times; today, farmers and companies in Bethlehem (such as Cremisan) make wine from several ancient varieties.

Despite hosting one of Christianity's most important sacred sites, Bethlehem's population of Christians has been continually shrinking for the past century. Arab Christians comprised an estimated 84% of the population in 1922, but by the end of the British Mandate years (1948) this number had dropped to 75%. By 1998, Christians made up a minority, at 33% of the population, and by 2007 this had dropped again to 28%. This dramatic decrease is a microcosm of the situation in Palestine overall, where the Christian population dropped from an estimated 20% in 1948, to just 2% in 2007, to less than 1% in 2017. Statistics from the Gaza Strip look similar. Bethlehem, however, remained a significant part of Palestine's Christian enclave: nearly half (49.4%) of all the Christians in Palestine in 2017 lived there.

As of 2004, an estimated 56% of all people with Palestinian Christian ancestry were living outside of Palestine. The trend shows no signs of slowing down: a 2020 survey found that a much higher proportion of Christians than Muslims wished to leave Palestine. Respondents cited dire economic circumstances, the dangers of military and settler violence, and religious intolerance, including job discrimination and difficulty having church marriages legally recognized.

Bethlehem is nearly completely surrounded by Israeli settlements, which hem residents in and threaten to cut off connection to other Palestinian territories. Israel has used its military codes, as well as its control of private companies, to annex nearly 2,000 acres of land in Bethlehem's immediate surroundings since 2004. Residents of Bethlehem's villages are subject to violent assaults by West Bank settlers, as well as destruction of property (such as uprootings of crops).

The economy within Bethlehem is also threatened by Israeli occupation. Income that could previously be made through tourism has dropped significantly due to settler violence, and to Israeli control of all borders and crossings into and out of occupied Palestine. In 2013, Israeli travel companies used this latter advantage to provide various services to 1.16 million pilgrims to Bethlehem's Church of the Nativity alone, starving Palestinian companies and tour guides out and leaving many in Bethlehem unemployed. Tourism to various holy sites injects billions of U.S. dollars per year into Israel's economy. Israeli winemakers, who had previously sourced grapes from Palestinian farmers in Bethlehem, have also started cutting Palestinians out, turning to growing grapes themselves on expropriated land.

The Palestinian Authority has stated an intent to try to keep Christians in the West Bank by promoting Christmas festivities. In 2022, a Nativity scene and Christmas tree were publicly displayed in مَيْدَان المَهْد ("maydān al-mahd"; Manger Square) in Bethlehem: the Catholic Church in Bethlehem lights the tree for Advent, beginning four Sundays before Christmas. A Christmas parade, with brightly lit floats carrying Christmas trees, people dressed as angels and Santa Clauses, and Nativity scenes with live actors, took place again for the first time after having been interrupted due to the Coronavirus pandemic, and was broadly attended by Muslims and Christians.

Another parade marched through streets near the Church of the Nativity for Christmas Eve in 2021: musicians beat drums, played bagpipes, and waved Palestinian flags while onlookers ululated and cheered. Bethlehem's Catholics attend a قُدّاس مُنْتَصَف اللَيْل (quddās muntaṣaf al-layl; Midnight Mass) service in St. Catherine's Church, with prayer, carol-singing, and the burning of incense; another service is held in the Church of the Nativity on January 6, where Christmas falls on the Orthodox calendar.

During the first and second اِنْتِفَاضَات‎ ("intifāḍāt"; singular اِنْتِفَاضَة "intifāḍa," "uprising" or "rebellion"), the tree in Bethlehem was no longer lit due to widespread mourning—Masses continued, but not the public festivities. Instead, private celebrations would take place within the home. Some families began buying artificial Christmas trees rather than real ones, since they were easier to tuck away from windows where they would not be seen from the outside. Even after the lights returned, Israeli military border walls, checkpoints, and curfews hampered Christmas celebrations for many: Christians from Gaza need permits from the Israeli military to take pilgrimages to, or visit family in, Bethlehem and other places in the West Bank, and the majority of those requested are not granted. كنيسة المِيلَاد الإِنْجِيلِيّة اللوثرية ("kanīsa al-mīlād al-ʔinjīliyya al-lūthri"; Evangelical Lutheran Christmas Church) referenced the ongoing genocide in their Nativity scene, in which a baby Jesus wrapped in a Palestinian كُوفِيَّة (kūfiyya) lies amidst a pile of rubble.

Mayor Hana Haniyeh expressed that the local economy's "crash" was "nothing" compared to "what's happening to our people and Gaza." In 2021, the Catholic community in the Gaza Strip comprised 133 people, or 0.0056% of the population (out of 1,017 Christians of all denominations; 0.043% of the population). The sole Catholic parish in Gaza, overseen by the كَنِيسَة العَائِلَة المُقَدَّسَة ("kanīsa al-'āʔila al-muqaddasa," Holy Family Church), faced the destruction and partial destruction of several buildings by Israeli airstrike in 2014, and again in 2021.

During the 2023 genocide, parish buildings including the church, monastery, school, orphanage, and مَرْكَز تُومَا الأكُوينِي ("markaz tūmā al-ʔkoni"; Thomas Aquinas Center) have sheltered hundreds of Christians and Muslims. On the 16th of December, 2023, and amidst heavy bombing of the surrounding area, Israeli soldiers, claiming that the parish hid a missile launcher, opened fire on anyone leaving the church, killing two women.

Help Palestinian Christians evacuate Gaza

Support traditional woodworking and glass-blowing in Bethlehem

Try Cremisan Palestinian wine

Equipment

Large, thick-bottomed stockpot or Dutch oven

Vegetable corer (مأورة "maʔwara"), or thin teaspoon measure

Ingredients

For the dish:

About 300g grape leaves

2kg baby zucchini (كوسا صغير)

2 large beefsteak tomatoes

Zucchini should be about 1" in diameter and 5" in length. If you don't have access to baby zucchini, use the smallest you can find. I halved my zucchini lengthwise to get the correct size.

If you happen to have a grape vine, harvest grape leaves early in the spring for this recipe, and freeze them for use throughout the year. Otherwise, you should be able to find jarred grapeleaves in a halal grocery store. You will want the smallest, earliest-harvested (say, March-May) grape leaves that you can find.

For the filling:

600g (3 cups) Egyptian white medium-grain rice

300g (about 1 1/2 cups) ground beef substitute (to replace minced lamb)

1/4 cup good olive oil

5 tsp allspice, or Palestinian 7-spice / mixed spice (بهار مشكل)

1 Tbsp turmeric (optional)

1 1/2 tsp black pepper

1 tsp cinnamon (optional)

Large pinch ground cardamom, from 2-3 green cardamom pods (optional)

Salt, 1/4 tsp, or to taste

Spices used in this dish may be as minimal as salt and black pepper. Allspice or 7-spice are almost always included. Cinnamon and turmeric are the next most common additions; occasionally, cardamom is added. I have gone for a maximalist, aromatic approach here, because the taste of other ingredients (e.g. zucchini) is quite mild.

You will want a medium-grain white rice for this dish—the rice should become extremely tender without being fluffy or sticky. Egyptian medium-grain rice can be found at a halal grocery store from a brand such as Baraka. If you can't locate any, another kind of medium-grain white rice will do.

To cook:

Vegan lamb chops, or other meat substitute of your choosing

Juice of 1 lemon, or 1/4 tsp citric acid (if using jarred grape leaves that don't include citric acid)

1 Tbsp tomato paste

1/4 cup good olive oil

Salt, black pepper, and 7-spice

Vegetarian chicken bouillon cube or stock concentrate

Water to cover

Chicken stock from making another dish is sometimes used in place of water here; or else a chicken boullion or Maggi cube may be added. You could also use a vegetarian beef stock concentrate, or a bit of soy sauce, to mimic the stock that would result from lamb being simmered at the bottom of the pot.

Instructions:

Prep work:

1. Prepare the rice. Place a strainer in a closely-fitting bowl and add the rice into the strainer. Fill the bowl with cool water and rub the rice between your hands to remove excess starch. Lift the strainer out of the water to strain the rice, and pour the starchy water out. Repeat this process 3-4 more times, until the water comes away mostly clear.

(Starchy water from the first 2 or 3 washings can be saved and used to thicken soups and stews. If you're not sure of the cleanliness of your rice—i.e. if it came in a container that was not airtight—only use water from the second washing onwards.)

2. Return rice to bowl and pour cool water to cover. Soak for an hour.

3. Prepare the zucchini. Cut the tips off of both sides of the zucchini, only taking off as much as you need to. (If your zucchini are over 6" / 15 cm or so long, cut them in half widthwise).

4. Starting from the tip (or, if it's the 'bottom' half of the zucchini, the cut end), hollow out each squash with a vegetable corer until a ring of flesh about 1/8" (1/3 cm) wide remains around the edges. If you don't have a vegetable corer, use a small teaspoon: make a small divot in the center of the zucchini and then deepen it, constantly rotating the zucchini as you push the spoon in, to hollow the zucchini.

(Save the zucchini flesh to use in a soup or stew later!)

5. Soak the zucchini. Place zucchini in a large bowl of salted water and let soak while you prepare the grape leaves.

6. Prepare the grape leaves. If using grape leaves from a jar, pull out a group (they will probably be rolled together) and lay them flat on a plate. Go through grape leaves to find leaves of appropriate size; anything too much larger than 4" in diameter should have its outer leaves shortened with a sharp knife; anything larger than 5 or so inches should be halved down the central vein, and then flled "sideways." Lay the grape leaves out in the bottom of a large bowl or tray.

7. Soak the grape leaves. Pour just-boiled water over the grape leaves and let sit 10-15 minutes.

8. Meanwhile, remove zucchini from soaking water and place on a wire rack, hollow-side-down, to drain while you make the filling.

To make the filling:

1. Drain the rice and shake the strainer to remove excess water. Combine all spice ingredients together by kneading well with your hands. I recommend toasting the spice for a minute or two in a small, dry skillet on medium-low hest, until fragrant.

To stuff the vegetables:

1. Stuff the zucchini. Once the zucchini are drained, use your figners to push filling down into the hollowed openins. Don't fill them up all the way, or the rice will come out as it expands; leave about 3/4" (2 cm) between the top of the filling and the edge of the zucchini (about the length of a finger up to the distal knuckle).

2. Remove grape leaves onto a wire rack to drain for 4-5 minutes. They will be easiest to roll if they are still slightly damp.

3. Stuff the grape leaves. Add a very small amount of filling (a bit more than 1/4 tsp and less than 1/2 tsp) in a horizontal line towards the bottom edge of a grape leaf.

The leaves will be rolled much like burritos: fold the bottom edge up once or twice to cover the filling, fold the sides in over that, and then roll away from you, folding the tip of the leaf inward as well if needed to avoid having any spikes sticking ourt.

Roll tightly enough that the leaves will not come undone with jostling, but loosely enough to give the rice some room to expand. I did this by leaving a tiny bit of space on each side of the filling as I folded the edes in. Leaves can be stuffed by laying them flat on the counter, or by holding them in your non-dominant hand.

Keep going until you run out of grape leaves. Keep any extra filling to stuff tomatoes, eggplant, etc.

At some point during this process, taste a bit of a grape leaf and determine if it is sour enough that you will not need lemon juice later in cooking.

To cook:

1. Coat the bottom of a large stockpot with a couple tablespoons olive oil. Slice a large tomato and arrange the slices on the bottom of the pot so that they do not overlap.

2. Add stuffed zucchini, either standing up (filling-side-up) or arranged horizontally in a single layer, depending on the size of your pot.

3. Top with stuffed grape leaves; just pour them in and give the pot a good shake, or arrange them in concentric circles.

4. Mix just-boiled water with spices, stock bouillon or concentrate, tomato paste, olive oil, and lemon juice (if using). Pour water into the pot until it comes up to the bottom of the stuffed grape leaves.

5. Choose a heavy plate that fits inside your pot with an inch or so to spare (to allow steam to escape) and weigh the grape leaves down.

6. Raise heat to return water to a boil. Lower heat to medium-low and keep at a low simmer for an hour, until zucchini is very tender, rice is fully cooked and a bit mushy, and there is almost no water in the pot. Remove from heat and allow to cool slightly.

To serve:

1. Cover the top of the pot with a large, upside-down platter and turn over the whole to empty the contents of the pot into the platter. Lift the pot straight up.

2. Shake the platter slightly to encourage the stuffed vegetables to spread out. Remove any grape leaves that have burst or come unfolded, if you want to. Some blackening of the pieces that had come into direct contact with the bottom of the pot is not a problem.

3. Arrange seared lamb chop pieces among the stuffed vegetables.

Serve warm with lemon slices, yoghurt, pickles, and side salads.

[tgmsunmontue]

Season to Taste - 4/? WIP

Explicit Hangster - Celebrity Chef Bradley and Naval Aviator Jake Seresin who have a relationship spanning the globe before they realize how tightly bound they are to one another. Heading into this little world.

PROLOGUE/ONE TWO THREE

CHAPTER FOUR

                “Taste it. What is it missing?”

                “It’s bland. Needs… some bite. Acid?”

                “Mmm. Good. Now try this.”

                “Yeah. That’s better.”

                “I’m teaching you to taste. Salty. Sweet. Creamy. Acid. Fat. How does it feel in your mouth? Food is about all the senses. You feed them all.”

                “How to do you do that with touch?”

                Leandro tsks with frustration, hand gesturing wildly.

                “You touch with your tongue. Mouth feel, how it feels, that is important. Smooth and silky sauce, or crunchy brittle. From the moment someone arrives their eating experience begins. Understand?”

                “I understand.”

…            …            …           

                Jake has collected the platter of quesadillas he ordered, carrying it over to the table where Bradley is sitting and waiting. There are three different types of filling and there’s no flare to the presentation but the smell wafting from the cardboard tray tells him it’s going to be good. The music and festive atmosphere is nice, makes him feel like part of the community and it’s relaxing not being under the microscope of cameras or set directors. Jake sits beside him on the table corner so the food is between them.

                He doesn’t miss the way that Jake hooks an ankle around his, raising an eyebrow as if to ask if Bradley’s going to do anything about it and he just grins and reaches for one of the smaller cut triangles, presses his leg against Jake’s. Two can play at that game. Then he bites through the crunch of the quesadilla into the soft-melted cheese that makes a little string as he bites a smaller piece off, then there is the accompanying crunch and burst of tanginess of a pepper and he moans appreciatively.

                “Oh my god, this is delicious.”

                “I know right? So good,” Jake says with a grin, and then he dips his segment into what looks like plain ketchup. Bradley has to ask, has to know what the hell he’s doing.

                “Are you… dipping that in ketchup?”

                “Yep.”

                He knows he makes a little distressed sound, because these are good, and the idea that Jake is just overriding the flavor profile with something as mundane as ketchup makes a part of him twitch, but he also has to remind himself it’s not his fucking food and he needs to calm the fuck down. There are other sauces, a salsa verde which goes amazingly well with the cheese and pepper quesadillas, the sour cream with the spicier chicken and tomato quesadillas, then a tomato-based salsa and guacamole to go with the other quesadilla that has ground beef and onion and jalapenos. Everything is so fresh, and perfect and he for sure isn’t going to be putting ketchup on anything but Jake eating whatever he wants is fine.

                It’s fine.

                Because he’s been taught to try everything he even tries a little bit of each one with ketchup, and yeah, it’s plain store bought ketchup and he is baffled as to why anyone would have ketchup over any of the other accompanying sauces but he’s quickly become endeared by it. Well, endeared by Jake. While he’s been taught to try everything, he’s also been taught that eating is meant to be about enjoyment. Jake is clearly enjoying it, his smile easy and relaxed, licking his fingers in a way that isn’t distracting at all, his foot tapping to the music and he’s looking at Bradley like he’d maybe like to dip him in ketchup and eat him. He grins at the thought. He’d let him.

                First though he needs to say thank you to the chef, maybe ask to work in his kitchen for a day at some point, because the salsa verde is maybe the best he’s ever tasted. He picks up the trash and gestures toward the truck where Jake ordered from. Jake is following him, talking and waving greetings to the few people who call out to him and Bradley likes that he’s not the one being singled out here. He slips into Spanish, knows it’s potentially too formal but he’s also very clearly American so the fact he’s even trying goes a long way and he can tell the chef is impressed with the language skills and his questions. He gets an invitation to come and help with prep for a day in exchange for watching the making of the salsa verde and he snaps it up, scribbling his number and name on a napkin and grinning when the other man’s eyes go wide when he reads the name. Bradley just gives him a big grin and thanks him again before turning back to Jake.

                “You speak Spanish?”

                “Sí.”

                “And also Italian, because you were talking in Italian when we met.”

                “Sì. I was. I also speak French and German and Swedish and then I have some Arabic, Mandarin and Japanese. Those are just the languages I feel confident in.”

                “Holy shit. Why so many?”

                Bradley shrugs, because he didn’t really have a reason, and he can’t really write in any of them except the French and Italian.

                “I find languages easy, but I travel a lot for work now, because I speak so many languages. People like having me around.”

                “You’re one of those poly-people… the ones that speak lots of languages.”

                “A polyglot. And yeah, I am.”

                “And here I was thinking my little streak in Duolingo was impressive.”

                “I’m sure it’s very impressive. What language are you learning with Duolingo?”

                “Italian.”

                Bradley’s eyebrows shoot up.

                “Really?”

                “Hmm. Seems I needn’t have bothered…”

                “Oh no, I always appreciate effort. Effort is nearly always more impressive than the end product.”

                “You think so huh?”

                “Mmm. Going to show off some of your Italian?”

                “Was going to show off some of my dancing moves,” Jake says, looking towards where there are people line dancing and Bradley’s mind flashes back to dancing with Jake in the club in Italy, the press of their bodies against each other and he’ll dance with Jake if that’s what he really wants, but he is also more than happy for them to find a bed. Line dancing doesn’t allow him to press himself against Jake’s body the way he wants and he might as well lay his cards on the table.

                “Don’t think I need you show me your dance moves. How about you show me some other type of moves? Vieni a casa con me?”

                Jake blinks at him, and Bradley waits patiently, switching language mid-sentence was maybe a bit mean but he’s liking the little wide-eyed and wild look that’s starting to flicker in Jake’s expression and he steps in close, places his lips close to Jake’s ear and whispers the words again. Vieni a casa con me? Come home with me?

                “Yeah. Yeah come one. Want to talk about being something more than friends…”

                Bradley laughs and lets Jake lead him back to his truck.

…            …            …

                Jake keeps thinking that he should maybe hold back a little, be less demanding, less rough maybe, that holding Leo’s hands above his head while he places biting kisses over Leo’s jaw and throat is simply too much, except that Leo is so eager and responsive, Jake can’t stop himself from giving in and being as toppy as he wants. Still he’s a little surprised when Leo presses a condom into his hand and murmurs want you to fuck me against Jake’s mouth and he can’t tell if it’s a demand or plea. Also he really wants Leo to say it in another language, because apparently that’s a kink Jake didn’t know he had. However he needs to practice more, because at the moment Leo could be reading the phonebook in Italian and Jake would have no clue.

                Having snuck into Leo’s accommodation and somehow avoided everyone else staying there Jake finally has him naked, ridiculously long legs spread so he can kneel between them and Jake is working Leo open with one slick finger, helping hold his legs open with a hand braced on the inside of one of Leo’s thighs.

                “God you’re gorgeous…” Jake says, his gaze caught between where his finger is slipping in and out of Leo’s hole and Leo’s flushed face, half-hidden due to the fact he’s thrown his arm over his eyes, like he either can’t watch Jake; or doesn’t want Jake to see him as he falls apart. The way he jerks against Jake’s hand makes him suspect the latter.

                “Cazzo…”

                “Oh, that’s a swear word. I know that one…” Jake says, and he adds more lube, slides in another finger and watches as Leo bites on his lip and doesn’t seem to breathe for a few seconds before he gasps for air.

                “Jake.”

                “Mmm,” Jake murmurs, because there’s nothing to say, not really. Their fingers and hands and bodies are doing all of the talking right now. He crooks his fingers, can feel the spongy bundle of nerves and feels smug when Leo gasps, his cock jerking against his stomach, the head getting sticky with pre-cum.

                “Don’t fucking tease…” Leo mutters, one of his legs hooking around Jake to try and bring him closer. “Come on. Please.”

                “Patience is a virtue.”

                “I’m not a virtuous man. Hurry the fuck up.”

                He slides a third finger in and almost laughs at Leo’s grown of frustration, his head thumping back onto the mattress and Jake speeds things up a little, his own cock starting to become uncomfortably hard and needing something.

                “Come on, I’m ready.”

                “Yeah, yeah okay…” Jake agrees, because even if he doesn’t completely agree he’s not going to fucking argue the point when Leo so clearly wants him to fuck him and his entire body is hot at the thought of sinking into the clenching heat of him. Leo pulls at him with both hands, dragging him into an absolutely filthy kiss that really hammers home just how ready he is and Jake is totally on board with it all.

                And finally, after Jake has rolled the condom on with unsteady hands, he sinks his cock in slowly, God, so so slowly, starts mentally reciting the pre-flight checks to stop himself from just letting go completely. Lets his hands run over Leo’s body and categorizes tense muscles or discomfit or anything else he can maybe pick up on. Once he’s fully inside of Leo, Jake holds himself very still, bracing himself on his arms as he stares down at Leo, who has his eyes closed, breathing heavily.

                “Leo,” Jake manages, his voice strangled, “Leo, is this –”

                “Good. It’s good,” Leo breathes, shifting slightly, enough that it has Jake biting at his lip to keep control. “Just, ah, give me a moment…” He breathes in and out and Jake watches his chest rise and fall and wonders if he’s imagining feeling his heartbeat around his cock. Then he’s opening his eyes and he’s nodding. “Come on… want to feel it.” Jake is pretty sure that’s a forgone conclusion but he slowly starts to rock in and out, shallow thrusts at first, but as he and Leo move together, the pace begins to pick up until Jake is swearing and sweating as he practically bends Leo in half, pounding into him hard enough to send the headboard of the bed rattling against the wall, the slick noises of their bodies coming together an obscene soundtrack in Jake’s ears, matched by Leo’s slurred voice urging him on. Harder, oh God, Jake, it’s so good, a little harder, please, fuck are the only words he can make out in English, though there are others. It’s sweet and filthy and everything that Jake wants to hear, everything that Jake could want, and he sets his teeth into the muscle of Leo’s shoulder. Leo’s hand grips his ass hard at that, his body clenching tighter around Jake’s cock. He keeps fucking into him with short, sharp thrusts until Leo is gasping and coming apart around him, beneath him, and Jake squeezes his eyes shut and follows soon after in a hazy rush of pleasure.

[duskandstarlight]

Dinner conversation (Nessian, one-shot)

Notes: This fic is for my dear @bookstantrash as a very belated Secret Santa gift. I hope you enjoy this future Nessian one-shot. Sorry about the angst, but I hope there's enough Nessian goodness to make you happy <3 (sorry for any typos!)

Dinner conversation

“Your hair looks nice.” 

The compliment was squeezed out around a mouthful of dinner and Nesta caught an eyeful of chicken and potatoes and something green, which if Nesta had to hazard a guess, might be the peas garnished with the fresh mint from Elain’s garden.

Setting her glass neatly down at the top of her plate, Nesta watched Amren wrinkle her nose in disgust.

It was, if Nesta was being honest, right on cue. 

It didn’t matter how much time passed. Nesta knew these gatherings like the back of her hand - better than the most predictable storyline of her romance novels. The wine would be free-flowing, Mor would predictably showcase bad dining room manners, Amren would get haughty and pick at her food, Cassian would usually say something uncouth just to fan the flames and Elain would try to diffuse the situation—

“It does looks lovely,” Elain piped up unsurprisingly from beside Nesta - just as Cassian opened his mouth. 

“It does,” Feyre agreed readily from across the table. Blue-grey eyes that were identical to Nesta’s twinkled at the affronted look on Cassian’s face. “The looser style suits you.”

It was for the first time in a while that they had all come together at Feyre and Rhys’s river estate. The past few months had been busy: December might have been closing in, the festive lights strung and twinkling around the city of Velaris, but their duties remained—and they were more pressing than ever. 

But Mor had finally arrived back from overseas, Azriel was in Velaris rather than spying on territories, and Nesta and Cassian were back from Illyria after a month long stretch that had consisted of whipping winds, snow-capped mountains and frost-kissed pine trees.

So, here they all were, around the large wooden dining table, platters of simple food laid out courtesy of Nuala, Cerridwen and Elain: saffron roast chicken, herb potatoes, minted peas, green beans with a garlic bread crumb and other simple fare that was either grown in Elain’s generous vegetable patch or sourced locally elsewhere. 

And, as always, everything was running exactly to schedule.

Picking up her cutlery, Nesta cut into her chicken with slow, well-practiced deliberation. “Thank you,” she said simply.

This time, Mor had the audacity to swallow before she spoke - but as ever, she never knew when to cease talking. “It’s the looser style,” she explained animatedly, gesturing with her fork around her own head despite her loose blonde tresses. “Much more…”

Mor trailed off with an abruptness at the sight of Nesta’s arched eyebrow.

“Relaxed,” Mor finished with a sheepish smile and the sight of it had a smile of Nesta’s own threatening to tick at the corner of her lips. “You look more relaxed. Less ready for battle.”

It was not a lie. Rather than her usual tight coronet, Nesta’s hair was swept back in a simple braid which weaved from her hairline all the way over her shoulder. It was not a hairstyle that Nesta adorned in the sparring ring - or in everyday life - but she had found that she was rather taken with it. And given that Nesta could no longer find it in herself to tackle the stairs that climbed to the training grounds atop the House of Wind - nor attempt to squeeze into her tight-fitting leathers - Nesta supposed it really didn’t matter that she wasn’t ready to clash swords with Gwyn or Emerie or a certain General of the Night Court’s armies. 

The thought of Nesta’s mate was surely some sort of summoning, because a plate of potatoes materialised in front of her, balanced by a familiar scar-flecked hand encased in leather.

Black hair wild from the wind tearing around the mountain peaks during their fly down to the river estate and hazel eyes that glinted with a shard of a shared secret, Cassian blessed Nesta with a grin that was so wide his canines flashed.

And it was a rare thing to see a true smile from him these days, that Nesta found herself playing along.

“Stop,” she ordered him shortly, because she knew how much it delighted him when she bit at him. She snatched the plate of potatoes from him without further comment and ignored the way Cassian smirked at her, at the way his eyes had begun to glow at the presence of her fire.

Slowly, she piled some potatoes onto her plate. Patiently, she waited. Because just like Nesta knew how these gatherings played out, she also knew her mate.

“I did it.” 

The words spilled out of Cassian as if he couldn’t stop them—and Nesta largely suspected that he couldn’t.

She rolled her eyes, but the gesture was fond, a front of long suffering rather than the truth of one. A smile finally escaped her grasp and Nesta let it lie across her face, let it linger so everyone could see it rather than tucking it away. She had long said goodbye to her reputation as a heartless ice queen. Nesta was still fierce, still fire made flesh with power at her fingertips and a sword strapped down her spine, but she could be something other than that, too. In the years that had passed since Nyx had dramatically arrived into the world, Nesta had slowly unpicked the habits of a lifetime, until she could show happiness without fearing the repercussions for revealing the chink in her armour. Here, she was not being judged. Here, she had learned to simply be. 

Nesta watched Mor’s jaw drop. Her disbelieving chocolate brown eyes flitted from her friend to Nesta and back again. “You did not.”

Cassian leant back into his chair and crossed his arms smugly across his chest: the picture of self-congratulated arrogance. “I certainly did.”

At Mor’s long look, Cassian’s bravado slipped slightly and his eyes cut to Nesta’s for validation in tandem with everyone else. “Tell them, sweetheart.”

Nesta took her time helping herself to an extra portion of lemon and thyme roast chicken, but in the end, she couldn’t deny the truth. “He did,” she admitted, but Nesta was too intent in tucking into her food to actually observe the expectant faces. Her bump might be big, their unborn babe pressing into her stomach and limiting the amount she could eat, but she was determined to damn well try.

“It’s good practice,” Cassian continued, and Nesta did look up then because she could sense in the careful way he spoke—with such pride and reserved excitement—that his smile would be a blessing—a ray of sunshine piercing through storm clouds. It made Nesta’s heart clench into a fist when she saw it, squeezing, squeezing—

“For?” Mor asked obliviously, but Feyre was already looking at Nesta, her eyes wide and shining. Elain grappled for Nesta’s hand under the table, her slim fingers vice in their grip as they fastened around her own.

“For when I need to plait our little girl’s hair.”

A high pitched squeak sounded. Wine sloshed out of Mor’s wine glass as she brought it down onto the table with a delighted clatter. Azriel’s shadows completely cleared from his body and he was so light Nesta thought his skin looked porcelain.

Rhys clapped a hand hard on his son’s shoulder, but he was grinning and so was Nyx. Nesta’s nephew’s violet eyes were bright, his dark hair ruffled as he asked softly, “A girl?” 

“I’m going to have two Valkyries,” Cassian confirmed. He was still beaming as he leant back even further into his chair. The wing that was always curled protectively around Nesta’s back brushed her shoulder as he leant over to press a kiss to her cheek. And he was so happy in that moment—and Nesta was so happy, too—that she returned it in full.

“It’s a girl,” Nesta confirmed, before she gestured in the direction of her head. “And this buffoon is resolute on learning to plait hair before she comes out of the womb.”

Cassian’s laugh was dark, like the delicious scrape of stubble against bare skin. “That and you’re too tired to braid your hair in the mirror.”

“It might also be that,” Nesta admitted. 

Recently, she’d barely had the energy to do anything. During their time in Windhaven, Nesta had spent her time curled up with Emerie and Gwyn in their cosy bungalow: a book in hand, a fire crackling in the hearth and a cup of herbal tea. 

Amren leant forwards, her smoky irises alive with what Nesta knew to be genuine and wicked delight. “Congratulations girl. We could do with more females in our cohort.” She looked pointedly at Cassian and back again. “Perhaps it might even out the egos of these dogs.”

Rhys let out a cough that Nesta was certain disguised a laugh but Cassian just tossed Amren a grin that bared all of his teeth. 

“So, you decided to find out the sex,” Elain asked softly, expertly refocussing the conversation.

“Yes,” Nesta replied simply.

“And you’re both healthy?” Feyre pressed.

Beside Nesta, Cassian tensed. Nesta felt it not just in her mate’s body, but in the air around them. In the way that the bond between them pulled taut before it froze.

She sent a heat-kissed wave of her fire magic in an attempt to thaw it. Internally, nothing happened. The only response was Cassian’s wing. It curved tighter around her shoulder, instinctively drawing her into his body.

Nesta couldn’t find it in herself to snap at him. Instead, she ignored the iron stature of her mate - and the way she was all but crushed uncomfortably into his side - and commanded her body to weave the illusion of calm.

“Madja says she’s growing nicely,” Nesta replied as she subtly shifted in her chair until Cassian loosened his hold. She set herself back to the task of primly spearing some green beans onto her fork. 

“I’m so pleased,” Feyre told Nesta earnestly and Nesta dipped her chin in acknowledgement, because she knew it to be true. Nobody was going to forget Feyre’s birth in a hurry. Even now, just the thought of it transported Nesta there, to that moment she watched her sister die, the sharp metallic tang of blood all around them. 

“Me too,” Nesta agreed. And then, because she wanted nothing more than to rope Cassian back into the conversation, she added, “Madja says her wings are bigger than average.”

There was an expectant pause in which everyone looked to Cassian - waiting for him to boast about his daughter’s wingspan - but nothing came. He just smiled so tightly it became a grimace and clasped a rough-skinned palm around the nape of Nesta’s neck. It seemed that the subject of the healer - and the reminder of his daughter’s wings - had muted Cassian’s momentary joy.

Whilst Nesta had experienced first-hand the anamatical change in her body that allowed her to accommodate Illyrian wings, Cassian had not. And Nesta knew that it was a worry that didn’t just plague him but terrorise him. In the first six months of her pregnancy, Nesta would turn over in the middle of the night, her hips aching, her back stiff, to find Cassian lying awake, watching her. 

It had taken months for Cassian to admit what he was terrified of.

So, Nesta had taken to visiting Madja with Cassian more frequently than her pregnancy required. The old wispy haired healer was always thorough, happy to answer any of their questions. She never seemed to mind that Cassian needed reassuring every visit that everything was looking good. That the wings wouldn’t cause any complications. 

Today, Cassian’s anxieties had been particularly bad. Nesta had known it the moment they’d woken. Could tell by the bruised shadows beneath his eyes, the way he’d insisted that the House let him make Nesta a cup of peppermint tea, rather than the other way around. 

Madja had sensed it, too, and had instructed Cassian on how to use one of her instruments until they could hear their youngling’s heartbeat in their ears.

It had been slow and steady—reassuring and so beautifully full of life. But Nesta knew that no amount of reassuring would stop Cassian worrying that something might happen to her. And Nesta couldn’t blame her mate for that, because if things were the other way around, she’d be the exact same.

“I felt the change in my body after you Made me,” Feyre said quietly in lieu of the silence that had fallen around the dining table. “I felt… so new and certain. Like my body had been widened and reformed—just slightly. I could feel the imprint of the magic—this silver kiss. A gift from you and the Mother.”

Her sister’s eyes were discerning. She had been looking at Cassian rather than Nesta, but now Feyre’s eyes slid to Nesta’s. As they always were when they spoke of her birth, they were brimming with gratitude. 

Nesta knew if Nyx had still been little, Feyre would have pulled him into her lap and held him tight. Would have kissed the crown of his dark haired head. But her son was a hundred and fifty years old and was well past the age of being coddled.

But Nyx seemed to know what his mother needed. He reached for his mother’s hand and squeezed.

The touch of Elain’s palm resting lightly against Nesta’s stomach snagged her focus away from Feyre’s watery smile. At the beginning of Nesta’s pregnancy, Nesta would have wanted nothing more than to bat her sister away. But now she recognised the gesture as love and affection for their unborn, so she only leant back to give Elain better access. 

“What are you going to call her?” Elain asked, her voice slightly hushed by the veil of honey brown hair that had fallen across her face. "Do you have any ideas?”

“Yes,” Nesta said - at the same time that Cassian answered, “Maybe.”

Mor straightened hopefully and the gesture was a little too much, a little too staged as she asked brightly, “Is it Morrigan?”

It worked. Cassian screwed up his face over a mouthful of wine. “A dreadful name.”

Mor simply stuck her red-stained tongue out at him.

“We haven’t decided yet,” Cassian supplied after a too long pause.

It was a lie. In the heart of Windhaven, with the wind battering at the windows of their bungalow bedroom, they had both been in agreement - unanimous agreement. 

“Well, I’m sure whatever you choose will suit the babe wonderfully,” Elain reassured them. 

“I’m curious,” Azriel intoned, pitching in for the first time that night and Nesta knew that it was because the Shadowsinger’s shadows were whispering in his ear about the posture of his brother - the tension. “How many names are there for the word terror?”

Amren’s cackle sounded like the continual crack of a whip. “The two of you look so indignant, but with Nesta’s fire and this dog’s mischievous arrogance that youngling is going to be the equivalent of satan.”

“Ohh,” Mor cooed delightedly as she clapped her hands together. “Is that the name? I love it.”

“Ha ha,” Cassian drawled, but Nesta noticed his wings were no longer drawn in tight. The tautness in his shoulder had unspooled. “We intended for the lot of you to be guardians but now you can think twice.”

“I didn’t say the babe would be satan,” Nyx informed Nesta with his usual calm sobriety as everyone else broke out in argument. He drummed a long finger on the the leather-bound book that lay beside his empty plate. “Do I still get to be a guardian?”

“Of course,” Nesta told her nephew brusquely. She nudged her plate towards him. She was suddenly obscenely full, the babe clearly having shifted to press against her stomach, and Nyx took after his uncle in the way that he ate every meal as if it was his last. “You were my first choice anyway.”

One corner of Nyx’s mouth inched upwards. Beneath the stubble, Nesta could still find the trace of the impish dimple that Nesta had so loved when he was a youngling. Feyre and Rhys’ son might technically be an adult now, but to Nesta, he would always be the nephew that had curled up in her lap, a blanket in hand, a thumb in mouth, as Nesta read him a bedtime story.

“Well,” Rhys announced, “satan or not, I think a toast is in order.” 

When the High Lord of the Night Court raised his glass, the red wine in it deeper than the rubies on the backs of Cassian’s hands, everyone did the same.

“To Cassian’s braiding skills,” he announced and a mixture of laughter and protestation followed.

***

“You still like the name?” 

The deep rumble of Cassian’s voice tickled Nesta’s ear. They had retired back to the House swiftly after dinner - most likely, Nesta suspected, because Cassian had detected the warm lap of exhaustion that had travelled down her end of the bond.

So, they’d left their friends and family around the living room fire and braved the short flight in the chilling wind. Below them, the Sidra had been a winding ribbon and above them, the brightest star in the sky had guided them back to the House.

Now, in their bedroom, Nesta lifted her eyes to study her mate’s reflection in the vanity mirror. 

In the soft faelight, his features were darker then ever; his hair pitch black, his eyes not only drawing in the shadows around him, but anything he looked at - as if he were a magnet and the world gravitated towards him, Nesta included.

Slowly, Nesta set down the hairbrush she’d been waiting to use. “I suggested it, didn’t I?”

The fingers that were gently combing through her hair didn’t cease. Instead, they continued to blindly untangle her braid as his eyes fastened on hers. “You did.”

For a few heartbeats, neither of them spoke. They simply stared at one another and Nesta let her entire being tunnel towards the depths of his stare - where Nesta knew a name existed, as precious as a pearl.

“I love the name,” Nesta assured Cassian, her voice dropping into a hushed whisper that was only for them. “Would you rather we chose something different?”

Cassian swallowed and Nesta tracked the movement. Catalogued the way his throat bobbed. “No. It’s precious to me.”

“I know,” she replied simply and stood so she could cup Cassian’s face in her hands. His stubble scratched against her calloused palms and her belly pressed too tightly against his muscled one, but Nesta revelled in the warmth of him - the sensation of being home. “It’s precious to me, too.”

In truth, picking a name for their unborn youngling had been one of the easiest choices Nesta had ever made. And in a life whose early years had been dictated by a complete lack of control, it had felt like soaring to feel both so free and so aligned with her mate’s thoughts.

When Nesta had suggested it, Cassian’s eyes had rippled and shone so fiercely Nesta’s eyes had burned. Beloved - that was what the name meant. But it was also the Illyrian name for the brightest star in the sky.

“Carina,” Cassian said aloud, speaking the name that he rarely allowed the world to hear, but one Nesta knew he thought of every day.

To him, Nesta knew that the name evoked memories of his childhood. Of meagre campfires and a lilting voice. Of dark hair brushing over his shoulder as his mother pressed her chapped lips against his cheek. 

They were bittersweet and incomplete memories. Cassian had once told Nesta that trying to remember his mother was like trying to close a fist around fog: when you tried to clench it, it only scattered like dust, disembodied. 

And it seemed right to Nesta - when they had never found Cassian’s mother’s body to give her a proper burial - that they could remember her this way. In a way that was both physical and so full of life.

When Nesta ran a thumb over her mate’s cheek, Nesta felt the comfort of her gesture down the bond. Cassian’s large palm came to rest over her hand, holding her to him as he leant into her touch. 

His breath was hot but steady, whispering over her skin, and as Nesta smiled up at him she watched his features slowly relax - until his expression was hopeful, calm, happy.

“It’s decided then,” she announced, reaching up on tiptoes as she spoke. 

Cassian’s quiet laugh whispered between them at her feeble attempt to raise herself to his height.

Large hands settled on her hips, anchoring her to him. 

“Carina,” Nesta said - rolling the weight of the name around her tongue, the promise of it - before she threaded her fingers through the tangles of her mate’s hair and sealed the name with a kiss.  

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[rabbitcruiser]

National Quesadilla Day

Enjoy the fun and flavor that comes with this festive and delicious day: National Quesadilla Day!

History of National Quesadilla Day

Quesadillas were likely invented in the southern regions of Mexico where Aztecs would have made corn tortillas. It’s unclear exactly who started filling these corn tortillas with cheese. While some have suggested that the quesadilla might have been brought to the West from Spain, it’s more likely that it originated right in Mexico.

Of course, like many dishes, the quesadilla has developed over the years and different variations have evolved into what it is today. Now, these little Tex-Mex sandwiches have popped up in Mexican restaurants throughout the globe.

National Quesadilla Day (Dia de la Quesadilla) was founded in 2020 by V&V Supremo, which is an American company that makes cheese and other Mexican products. The idea for the day is simply to show affection and honor for this little food that can act as a snack or an entire meal.

Put National Quesadilla Day on the calendar and get ready to celebrate!

How to Celebrate National Quesadilla Day

Enjoy celebrating National Quesadilla Day with some of these delightful and delicious ideas:

Eat Some Quesadillas

The perfect way to celebrate National Quesadilla Day is to enjoy eating an order of quesadillas. Head over to a Mexican or Tex-Mex restaurant for lunch with coworkers or dinner with the family, and then order up the chicken quesadillas or cheese quesadillas that are on the menu. Don’t forget to add some guacamole, salsa or pico de gallo for partnering with these tasty, cheesy, Mexican sandwiches.

Make Some Quesadillas at Home

One of the best things about quesadillas is that they are not only delicious but they’re super simple to make! Simply heat a skillet with a bit of oil or non-stick cooking spray. Put a flour tortilla on the skillet. Sprinkle on some cheese, chicken or other fillings. Pop another tortilla on top and let it cook for a few minutes until golden brown. Cut into triangles like a pizza and enjoy!

Host a National Quesadilla Day Fiesta

Looking for an excuse to have a party? Look no further! The only thing better than enjoying quesadillas on your own is having some with friends. Host a little gathering of family, friends or coworkers in honor of National Quesadilla Day.

Invite guests to don their favorite sombrero or perhaps a colorful serape in honor of the day. Decorate with pinatas, cactuses and other brightly colored, themed items. Play some delightful music from south of the border and hand out some maracas from Mexico so that guests can join in on the musical fun.

Drinks can include anything from a Mexican theme, such as Dos Equis beer, Modelo, Corona or Sol Cerveza. Other delightful beverages could include Margaritas, Palomas, or even Horchata. And, of course, the feature food of the evening (and perhaps even the guest of honor) will be a huge platter piled full of tasty and delicious quesadillas!

Source

[reddragonprincess]

"Well met, my lady, I don't believe we've had the pleasure." Sigurd dipped into a bow as he extended the platter to the red-haired lady. The platter is displayed with a variety of finely roasted poultry meats, cooked in a traditional Chalphy style of one-within-the-other. The skin of the turkey is crispy, and the fats from the duck have marinated both the chicken within and the turkey without. There are cloves and lemon slices studding the plate, combining to form a melange of rich flavors. The choice of which piece to take is up to the feaster – there is plenty to go around!

"I'm acquainted with your brother - a bit rough around the edges, that one, but I believe that I've begun to get under his skin." He winked, his grin widening. He'd had dealings with Michalis before, and rather liked the man as a friend - certainly, he'd had gruffer friends - and it did not escape his notice that he seemed to be enjoying himself at the party.

"I hope that you and he have found this a pleasant evening, my lady. Truly, things of these nature are quite the effort, but always worth it in the end to see the smile on a friend's face. Or, I suppose, the smile on his sister's." A laugh, his head cocking. "But I do expect you and I shall become as fast friend, as well, if you've the inclination. Please, we must sit to tea after this, and get acquainted."

As the evening was coming to an ending, a very fine gentleman approached the Macedon Princess, sharing a very pleasing smile as well as a very gallant introduction: he was one of the main organizator of the party apparently and despite the gentle manners, he did seem to be very at ease with foreign guests, especially having to deal with her brother Michalis. She was well aware of the fact that he was at Garreg Mach Monastery far longer that she was, but she was sure that, aside for him, she could manage to get acquainted pretty easily with everyone around the monastery, especially the ones dealing with chivalry and trainings.

“My utter pleasure, Sir Sigurd” she exchanged a radiant smile, bowing her head a little as to reciprocate the courtesy in his manners, “It’s truly lovely how you managed to organize such event, with so many offerings and delicacies” she hinted at the nearby tables, sharing a quick laugh as she returned her gaze towards him. “And obviously I can be more than happy to be sharing a lively evening like this with a part of my family” she hid the bit of uneasiness she felt in saying those words with such lightness, but she didn’t want to ruin the splendid and festive atmosphere that had created all around them –and after all, he was absolutely right, his brother Michalis was actually enjoying the little party and even if it did pain a lot, she was truly happy to see his brother in a good mood, it warmed her heart.

“I’m more than happy to meet you for a tea after this beautiful party, we certainly have much to share about our pasts and passions” she dared, actually knowing nothing that could bring her close to him, except from the apparent royal lineage and the chivalrous spirit –they had to deepen the acquaintance!

“I’ll be happily waiting for your invitation!”

[moononmyfloor]

Hi Producer (正好遇见你) Infodump

Disclaimer: I have no idea about the accuracy of the information shared in the drama, I'm merely transcribing for future reference purposes. Proceed with caution!

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Ep 16-17: Cuisine Cont. (Part 1)

Three things.

I came close to doubting my sanity because SO many food and I got ptsd flashbacks from the time I recapped 200+ dishes of Royal Feast lol. And Tumblr has a 10 pics limit per post and I don't feel like making these two eps more than two posts, so I resorted to cutting the food scenes into videos.

To my further frustration the HD video I downloaded of this ep had terrible hard subs and I ain't gonna redownload it so please turn a blind eye, I'll type the proper translation anyway and there's the Chinese subs.

Some of these have being showcased in Royal Feast and Delicacies Destiny too, I'll link them in Red.

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Eight Treasure Duck and Suzhou's Famous Delicacy, Umi Rice and Sugar Congee- an Intangible Cultural Heritage

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Sweet and Sour Mandarin Fish with its Bone-removing Cuts

Delicacies Destiny

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24 Solar Terms Food

The food is incorporated in the backstory of the son of Chenghua emperor (featured in ep 11), and his Empress. He was famous for being one of the two monogamous emperors of China.

Beginning of Spring (Lichun)- Spring Rolls

Other Traditions: Horse racing, wear Nao'e headdresses.

Spring Rolls originated in Eastern Jin. Thinly rolled wheat dough is served with vegetables to be wrapped in it. The emperors of Ming would award the officials with this spring platter to welcome the spring.

Delicacies Destiny

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Read more about Nao'e and Yuanxiao Festival below in this post by Tumblr user chinesehanfu.

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Shangyuan (lantern) Festival in Lichun - Yuanxiao

Make balls using crushed peanuts, black sesame, sugar, milk. Dampen and coat in glutinous rice flour and put in boiling water. The detailed process of making it is recorded in "Zhuozhongzhi" of Ming Dynasty. A Song dynasty verse says, "Culinary officer searched for new flavor.

Kitchen maid marvelled at the new technique.

Dark clouds glittered with stars.

White pearls dance in boiling water."

"A night of full moon without lanterns is dull. A full moon without lanterns isn't spring. When spring arrives, people are like pieces of jade. Above the glowing lanterns, the moon turns silver."

-Tang Bohu

"Emerald ladle and silver pot to relish the night stroll. Countless lanterns are lit with the moon above the building. Silky smooth amber flow into the spoon. Brilliant pearls sail on the soup. Delightful aroma in hand, warmth arises in the wine vessel. The old traditions of the capital remains exuded."

-Wang Qianqiu of Song dynasty

Royal Feast

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Longtaitou (Dragon Head Raising Festival), 2nd day of 2nd month (Yushui)- Xunchong pancake

Fry dough with date filling in oil, or flatten it to a pancake known as "xunchong"

Royal Feast

Qingming festival- Pufferfish and Reed Bud soup

Pufferfish and Reed bud soup to remove heat. Summer wine was heated up to pair with the preserved fish called "Peach Blossom Fish".

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28 day of Third Month (Jingzhe)- Ciba and Bamboo Shoot Roasted Duck

6th Century AD recipe for rice cake by pressing smoothly pounded cooked white rice. Ciba was created later inspired by this, by slicing, drying and deep frying it, then covering in sugar and crushed sesame seeds.

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Spring Equinox (Chunfen)- Cherries with Cheese, Bamboo Shoot Chicken, Cabbage Rice Wrap

4th Month is when cherries and other fruit are harvested.

Delicacies Destiny

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8th day of 4th month- Bulajia

3-4 Cun in length, 1 cun wide, flavor similar to zongzi

Double Fifth (Dragon Boat) Festival in Qingming- Zongzi

Different regions make it differently. Guangxi back sack zongzi is made with dates, tenderloin, red beans and chestnut. Noone knows the origin.

Royal Feast

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Beginning of Summer (Lixia)- Lotus seed Porridge

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Midautumn festival- Mooncakes and Crabs

Royal Feast, Royal Feast

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More Hi Producer posts

[angrenwen]

View this post on Instagram

A post shared by TasteAtlas (@tasteatlas)

“Rfissa is a traditional Moroccan dish of stewed chicken pieces, onions, and lentils served over shredded msemmen, old bread, or trid pastry. The full list of ingredients is as follows: chicken, onions, saffron, ginger, lentils, msemmen, fenugreek seeds, and ras el hanout. The dish is traditionally served on the third day after the birth of a child or for similar festive occasions. It's typically consumed by a group of people gathering around the large dish, and each person then eats from his side of the platter.“

[brookstonalmanac]

Holidays 5.14

Holidays

Armed Forces/Amateur Radio Crossband Test Day

Bond with Your Dog Day

Carlsbad Caverns Day

Childhood Apraxia of Speech Awareness Day

Drunk Driving Memorial Day

Fahrenheit Day

Ferdowsi Day (Iran)

Flag Day (Paraguay)

Hastings Banda Day (Malawi)

Help Clean Up Your Street Day

International Chihuahua Appreciation Day

International Day of Prayer for Eastern Christians

International Dylan Thomas Day (a.k.a. Dylan Day)

International Ring 14 Day

Kamuzu Day (Malawi)

Mary Seacole Day (UK)

Midnight Sun at North Cape (Norway)

Molecular Gastronomy Day

Motorcycle Riders Day

National Bruce Day

National Dance Like a Chicken Day

National Day of Safety for Tow Truck Operators (Canada)

National Decency Day

National Good Hair Day

National Metaverse Day

National Mills Day (UK)

National ODP Day (UK)

National Om Day

National Travel Insurance Claims Day

National Underground America Day

National Unification Day (Liberia)

Online Romance Day

Resistance and Liberation Day (Lebanon)

Rose Day (South Korea)

Sex Differences in Health Awareness Day

Spinal Cord Injury Awareness Day

Stars and Stripes Forever Day

Underground America Day

World Topiary Day

World Verbal Dyspraxia Awareness Day

Food & Drink Celebrations

Brewster's Day

Buttermilk Biscuit Day

Marshmallow Fluff Day

National Brioche Day

2nd Sunday in May

Bring Mom Out For a Beer Day [2nd Sunday]

Children’s Day (Spain) [2nd Sunday]

Lilac Sunday [2nd Sunday]

MILF Appreciation Day [2nd Sunday]

Mother’s at the Wall [2nd Sunday]

Mother's Day (US) [2nd Sunday]

National Sports Sunday (UK) [2nd Sunday]

National Veal Ban Action Day [2nd Sunday]

Rural Life Sunday [2nd Sunday]

Soil Stewardship Sunday [2nd Sunday]

Ziua Tatălui (România) [2nd Sunday]

Independence Days

Israel (Declared, 1948)

Paraguay (from Spain, 1811)

Tavil (Declared; 2020) [unrecognized]

Wintroopstan (Declared; 2015) [unrecognized]

Feast Days

Augustus (Positivist; Saint)

Baabra Sheep (Muppetism)

Baisakhi (Vaisakhi; Sikh)

Boniface of Tarsus, the fourth of the Ice Saints (Christian; Saint)

Carthagh, Bishop of Lismore (Christian; Saint)

Eid al-Fitr celebrations continue (Islam)

Engelmund of Velsen (Christian; Saint)

Gefjon’s Blot (Pagan)

Izumo-taisha Shrine Grand Festival begins (Shinto; Japan)

Mars Invictus Festival (Ancient Rome)

Matthias the Apostle (Roman Catholic Church, Anglican Communion)

Michael Garicoïts (Christian; Saint)

Mo Chutu of Lismore (Roman Catholic Church)

Monty Python Day (Pastafarian)

Pontius (Christian; Martyr)

Thomas Gainsborough (Artology)

Victor and Corona (Christian; Saint)

Wonder Warthog Day (Church of the SubGenius; Saint)

Lucky & Unlucky Days

Sakimake (先負 Japan) [Bad luck in the morning, good luck in the afternoon.]

Umu Limnu (Evil Day; Babylonian Calendar; 22 of 60)

Premieres

The Adventures of Robin Hood (Film; 1938)

All This Useless Beauty, by Elvis Costello (Album; 1996)

Barbie Girl, by Aqua (Song; 1997)

The Bee-Deviled Bruin (WB MM Cartoon; 1949)

Coffee and Cigarettes (Film; 2004)

Combat Rock, by the Clash (Album; 1982)

Conan the Barbarian (Film; 1982)

Good Bye Lenin! (Film; 2003)

The Hebrides (a.k.a. Fingal’s Cave), by Felix Mendelssohn (Concert Overture; 1832)

Hungary Hobos (Disney Cartoon; 1928)

Hyde and Go Tweet (WB MM Cartoon; 1960)

It’s Got Me Again! (WB MM Cartoon; 1932)

Lemonade, by Beyoncé (Album; 2016)

Letters to Juliet (Film; 2010)

Little Old Lady (from Pasadena), recorded by The Everly Brothers (Song; 1964)

A Midsummer Night’s Dream (Film; 1999)

Mighty Like a Rose, by Elvis Costello (Album; 1991)

My Dinner with Andre (Film; 1999)

Now That Summer is Gone (WB MM Cartoon; 1938)

One Fish, Two Fish, Red Fish, Blue Fish, by Dr. Seuss (Children’s Book; 1960)

People Got To Be Frees, recorded by The Rascals (Song; 1968)

The Platters, by The Platters (Album; 1956)

Robin Hood (Film; 2010)

Sailing the Seas of Cheese, by Primus (Album; 1991)

So Like Candy, by Elvis Costello (Song; 1991)

Troy (Film; 2004)

Unbelievable, by EMF (US Song; 1991)

Vapor Trails, by Rush (Album; 2002)

Washington Confidential, by Jack Last and Lee Mortimer (Book; 1951)

Water for Elephants, by Sara Gruen (Novel; 2011)

We Will Rock You (UK Musical; 2002)

Today’s Name Days

Bonifatius, Christian (Austria)

Mate, Matija, Matko (Croatia)

Bonifác (Czech Republic)

Kristian (Denmark)

Edith, Eede, Eedit (Estonia)

Tuula (Finland)

Aglaé, Matthias (France)

Bonifatius, Christian, Corona, Ismar, Pascal (Germany)

Aristotele, Isidoros (Greece)

Bonifác (Hungary)

Corona, Costanzo, Mattia (Italy)

Aiva, Duda, Elfa, Krišjānis, Krišs (Latvia)

Bonifacas, Gintarė, Teisutis (Lithuania)

Karsten, Kristen, Kristian (Norway)

Bończa, Bonifacy, Dobiesław, Jeremi, Jeremiasz, Wiktor, Wiktoriusz (Poland)

Isidor (România)

Irina (Russia)

Bonifác (Slovakia)

Matías (Spain)

Halvar, Halvard (Sweden)

Ashleigh, Ashley, Ashlie, Ashlyn, Ashlynn, Ashton, Berk, Berkeley, Bourke, Burgess, Burke (USA)

Today is Also…

Day of Year: Day 134 of 2024; 231 days remaining in the year

ISO: Day 7 of week 19 of 2023

Celtic Tree Calendar: Huath (Hawthorn) [Day 1 of 28]

Chinese: Month 3 (Bing-Chen), Day 25 (Ren-Shen)

Chinese Year of the: Rabbit 4721 (until February 10, 2024)

Hebrew: 23 Iyar 5783

Islamic: 23 Shawwal 1444

J Cal: 13 Bīja; Sixday [13 of 30]

Julian: 1 May 2023

Moon: 22%: Waning Crescent

Positivist: 22 Caesar (5th Month) [Augustus]

Runic Half Month: Ing (Expansive Energy) [Day 5 of 15]

Season: Spring (Day 56 of 90)

Zodiac: Taurus (Day 25 of 30)

Calendar Changes

Huath (Hawthorn) [Celtic Tree Calendar; Month 5 of 13]

May (a.k.a. Maius; Julian Calendar) [Month 5 of 12]

[klpd12]

Best North Indian Restaurant Delivery: Order Now!

Best North Indian Restaurant Delivery: Kulchalal Paranthadas

When it comes to craving authentic North Indian food at the comfort of your home, Kulchalal Paranthadas is the brand that stands out. Known for its rich flavors, aromatic spices, and an unforgettable culinary experience, Kulchalal Paranthadas has become the go-to place for those seeking the best North Indian food delivery. Whether you are planning a cozy dinner or a festive meal with friends and family, the restaurant brings traditional North Indian cuisine straight to your doorstep, allowing you to enjoy the best of India’s diverse food culture without stepping out.

Authentic North Indian Flavors Delivered to Your Door

North Indian cuisine is famous for its hearty, flavorful dishes that are rich in spices, textures, and aromas. At Kulchalal Paranthadas, every dish is carefully prepared with high-quality ingredients to give you a taste of authentic North Indian flavors. From the sizzling tandoori platters to creamy curries, every bite takes you on a journey through the vibrant culinary traditions of India.

Whether you’re craving a hearty a deliciously spicy chole bhature, or the perfect tandoori naan, Kulchalal Paranthadas offers a wide range of mouthwatering options. Their menu is crafted to cater to various preferences, ensuring that every customer finds a dish that suits their taste.

Signature Dishes You Can’t Miss

Kulchalal Paranthadas is renowned for its iconic paranthas, which are a must-try! These golden, stuffed flatbreads are made with a perfect balance of spices and fillings, making them a true comfort food. You can enjoy a variety of paranthas, from Aloo Paratha to Paneer Paratha, all served with a side of creamy curd and tangy pickles.

If you're in the mood for something a little more indulgent, their Paneer Tikka or Seekh Kebab are excellent choices, perfectly grilled and bursting with flavors. For those who enjoy a fulfilling meal, the Dal Makhani, a rich, buttery lentil dish, is one of the restaurant's specialties. Paired with Jeera Rice or Naan, it's a combination that’s hard to resist.

Quick and Convenient Delivery

One of the reasons why Kulchalal Paranthadas has become a favorite among food lovers is its reliable and fast delivery service. With just a few taps on your phone or a couple of clicks online, you can have your favorite North Indian meals delivered right to your door. The restaurant ensures that all food is packaged securely and reaches you hot, fresh, and bursting with flavor, so you can enjoy your meal just as it would be served in their restaurant.

No need to worry about long wait times or cold food—Kulchalal Paranthadas is committed to providing an efficient, hassle-free delivery experience so you can focus on enjoying your meal.

A Wide Range of Options for Every Occasion

Whether you're hosting a family gathering, a casual dinner with friends, or a special celebration, Kulchalal Paranthadas offers a variety of options to meet your needs. The extensive menu has dishes that are perfect for sharing, as well as individual meals for when you’re craving something just for yourself.

If you’re looking to treat your guests, the family meal packages offer a complete North Indian feast, including a variety of appetizers, mains, and sides. It’s a perfect option for a no-fuss meal that will impress everyone.

Quality Ingredients, Exceptional Taste

What truly sets Kulchalal Paranthadas apart from other North Indian food delivery services is their commitment to using only the finest ingredients. The restaurant’s chefs source fresh, high-quality vegetables, meats, and spices to create dishes that not only taste incredible but are also made with love and care.

Their use of traditional cooking methods, including slow cooking and tandoori grilling, ensures that every dish is packed with rich flavors and textures. Whether it's the smoky flavor of a tandoori chicken or the silky smoothness of a curry, Kulchalal Paranthadas ensures that each meal is prepared to perfection.

Why Choose Kulchalal Paranthadas for Delivery?

Authentic North Indian Flavors: Offering traditional dishes made from scratch with the freshest ingredients.

Convenience: Fast and reliable delivery that brings your favorite North Indian meals right to your doorstep.

Diverse Menu: A wide selection of dishes catering to all tastes.

Quality & Taste: Each dish is prepared with care, using authentic recipes and traditional cooking techniques.

Conclusion

If you're in the mood for the best North Indian food, Kulchalal Paranthadas is the restaurant to order from. With a wide variety of delicious dishes, exceptional service, and speedy delivery, you can enjoy the richness of North Indian cuisine without leaving the comfort of your home. Whether you're craving a comforting curry or sizzling tandoori treats, Kulchalal Paranthadas guarantees an unforgettable dining experience delivered right to your door.

[thehungrykat1]

Sheraton Manila Opens Holiday Season With Tree Lighting Ceremony and Ribbon Cutting for Crafted by S Kitchen

Sheraton Manila Hotel officially ushered in the holiday spirit and concluded its milestone 5th anniversary celebration on November 12, 2023, with the enchanting “Let’s Light Up Together: The Share-A-Ton Holiday Tree Lighting Celebration.” This heartwarming event brought together esteemed guests, families, and community members in a joyous gathering that emphasized unity, gratitude, and giving.

Following the ceremonial tree lighting, Sheraton Manila Hotel proudly unveiled “Crafted by S Kitchen,” its new chic venue designed for innovative gatherings and celebrations. The Hungry Kat was invited to join the festivities at Sheraton Manila last week which even included a preview of the Christmas-themed buffet at S Kitchen.

General Manager, Ms. Anna Vergara, expressed her gratitude during her opening remarks for the tree lighting ceremony, reminding everyone of the pivotal role that community plays in enriching the Sheraton Manila experience. This momentous occasion not only marked the conclusion of an extraordinary fifth year for Sheraton Manila Hotel but also emphasized the hotel’s commitment to sharing its success with the community. Through various outreach programs and initiatives throughout the anniversary year, Sheraton Manila has reinforced its dedication to giving back, ensuring that the community remains at the forefront of its mission.

The highlight of the evening was the eagerly anticipated ceremonial lighting of the Marriott Bonvoy Lantern and the hotel’s magnificent Christmas Tree. Joined by distinguished guests including DOT Undersecretary Sharlene Zabala-Batin, General Manager Anna Vergara, and the senior leadership team, attendees participated in an exciting countdown that culminated in festive cheers, symbolizing hope and the spirit of togetherness.

In connection with this year’s celebration, the hotel also unveiled “Crafted by S Kitchen,” a new initiative focused on transforming culinary experiences through creativity and sustainability.

Crafted by S Kitchen is a private dining experience located just beside S Kitchen on the ground floor. This new restaurant will have a separate menu that will focus on a more unique culinary presentations.

Director of Food and Beverage, Ms. Czats Lopez, elaborated on the mission to create carefully curated dining experiences aimed at fostering connections and joyful gatherings. "Crafted by S Kitchen embodies the true nature of hospitality—where every meal tells a story, and every gathering is carefully crafted," Lopez shared.

As the festivities continued, guests enjoyed a sumptuous preview of S Kitchen’s festive buffet, featuring a variety of seasonal delights that tantalized the taste buds.

The festive atmosphere resonated with laughter and camaraderie, encapsulating the essence of what it means to gather during the holiday season.

Going with the holiday spirit, the buffet included a festive drink called Blue Christmas. This colorful concoction comes with vodka, lemon juice, pineapple juice, simple syrup and blue curacao garnished with blue white desiccated coconut.

The buffet comes with a wide selection of international favorites such as sushi and sashimi at the Japanese station. There were also canapés, breads, and salads to choose from.

The Pasta Station featured Penne Pomodoro and Spaghetti Carbonara for those who like Italian pasta.

Some of the other popular items were the Crispy Crablets and the Tempura.

They also have a dedicated Filipino Station with this ihaw ihaw platter as the centerpiece. These grilled favorites included pork barbecue, limp, longanisa, chicken feet, fishballs, and chichrron.

Make sure to drop by the fresh seafood station where you can choose your seafood and have it cooked according to your liking. I highly recommend getting some crabs and having it cooked Singaporean style.

Another highlight would be the Carving Station which has Roasted Turkey, Honey Glazed Ham, Lechon Pork Belly, and even Ribeye Steak.

S Kitchen's dessert buffet transformed into a delightful winter wonderland, offering an impressive array of sweet treats designed to please both children and the young at heart. Guests enjoyed a generous selection of sweet treats, ensuring that everyone left with a taste of holiday cheer.

The gathering at Sheraton Manila Hotel was filled with memorable moments, creating a perfect backdrop for holiday celebrations and connections among friends and family. Sheraton Manila Hotel is inviting everyone to celebrate this joyous season with festive offerings and gatherings. You may scan the QR codes below to get the Holiday Brochure and learn more about the hotel's holiday events and promotions.

As Sheraton Manila Hotel reflects on its 5th anniversary, it remains committed to nurturing relationships within the community and providing exceptional experiences for all. The hotel invites everyone to join in celebrating the warmth and joy of the holiday season. Happy Holidays!

[sunalimerchant123]

Why Indian Cuisine is Becoming Popular in St. Julian's

St. Julian's, a bustling hub of nightlife, tourism, and culture in Malta, has seen a surge in the popularity of Indian cuisine in recent years. Walking through the streets, it’s easy to spot aromatic curries, sizzling tandoori dishes, and the colorful diversity of flavors on offer at every Indian restaurant St. Julian’s boasts. But what is driving this rise in popularity? Here’s a closer look at why Indian cuisine is capturing the hearts and palates of locals and tourists alike.

Rich Flavors and Culinary Diversity

One of the key reasons for the popularity of Indian restaurants in St. Julian’s is the rich and diverse flavors that Indian cuisine offers. Indian dishes are characterized by a complex blend of spices, herbs, and cooking techniques that create a sensory explosion of taste and aroma. From creamy, mild butter chicken to spicy vindaloo, Indian food caters to a wide range of taste preferences.

This culinary diversity extends beyond regional boundaries, offering diners an opportunity to explore dishes from North, South, East, and West India. For example, tandoori dishes such as naan and kebabs are cooked in a traditional clay oven, while dosas and idlis bring a South Indian flair. This variety ensures that every dining experience at an Indian restaurant in St. Julian’s is unique, making it highly appealing to food lovers.

Growing Demand for Authentic International Cuisine

As St. Julian’s continues to thrive as a multicultural hub, the demand for authentic international cuisine has grown. Tourists and expatriates bring with them a taste for foods from home and a desire to explore new flavors. Indian cuisine, known for its authenticity and depth, fits perfectly into this growing appetite for diverse dining options. Indian restaurants in St. Julian’s have risen to the challenge by offering both traditional dishes and innovative modern adaptations that maintain authenticity while appealing to the global palate.

Health-Conscious Dining Options

In recent years, people have become increasingly health-conscious, seeking out nutritious, flavorful meals that suit various dietary needs. Indian cuisine’s versatility makes it particularly attractive to this demographic. Many Indian restaurants in St. Julian’s offer dishes that are naturally vegetarian, vegan, or gluten-free, catering to health-focused diners. Lentil-based dals, vegetable curries, and gluten-free roti are just a few examples of how Indian cuisine can provide nourishing, protein-rich meals without compromising on taste.

Unique Dining Experiences

Dining at an Indian restaurant in St. Julian’s is more than just a meal—it’s an experience. The combination of vibrant décor, traditional music, and attentive hospitality creates an immersive environment that transports diners to India. Many establishments go above and beyond to ensure an authentic dining experience, from serving food in traditional utensils to presenting elaborate thali meals that offer a variety of flavors in one sitting. This immersive experience appeals to both locals and tourists seeking something special and memorable.

Community Connection and Social Dining

Indian cuisine is inherently social, often centered around sharing large platters of food and communal dining. This aligns well with the social culture in St. Julian’s, where dining out is a popular way to connect with friends and family. An Indian restaurant in St. Julian’s offers an inviting space where people can gather, share dishes, and create lasting memories over a flavorful meal.

The Influence of Cultural Festivals and Events

The growing interest in Indian culture, music, and festivals has also contributed to the popularity of Indian restaurants in St. Julian’s. Events like Diwali and Holi, celebrated by the Indian diaspora and embraced by locals, introduce more people to Indian customs and, of course, cuisine. Special menus and promotions during these festivals allow diners to explore Indian flavors in a festive atmosphere, further strengthening their appreciation for the food.

Positive Word of Mouth and Online Reviews

The popularity of Indian restaurants in St. Julian’s is further fueled by positive word of mouth and glowing online reviews. Diners who have a great experience often share their stories, encouraging others to try the cuisine. The power of social media also plays a role, with beautifully presented dishes often shared on platforms like Instagram, enticing even more people to give Indian food a try.

Conclusion

The rising popularity of Indian cuisine in St. Julian’s is no coincidence. The combination of rich, diverse flavors, health-conscious options, immersive dining experiences, and a multicultural appeal has made Indian restaurants in St. Julian’s a beloved choice for locals and visitors alike. Whether you’re craving traditional dishes or modern twists, Indian cuisine offers something for everyone, making it a staple in the dynamic culinary scene of this vibrant town. So, if you’re in St. Julian’s, a visit to an Indian restaurant is a must—prepare to be captivated by a symphony of flavors and traditions.

[brookpub]

Christmas Party Venu in Cambridge |  Christmas Parties  in Cambridge

We are in the festive season, so it is time to start organizing the best Christmas celebration! Any excellent holiday celebration begins with a well-made Christmas Party Venu in Cambridge, a food menu, and attractive décor. Whether you are planning a big business conference or a small get-together for friends, considering the cuisine and décor will help to create a happy celebration. This guide will offer ideas for creative décor, a mouthwatering Christmas menu, and why The Brook Indian Gastro Pub in Cambridge, close to Mill Road, is the ideal venue for your 2024 holiday celebrations.

Designing the Ideal Christmas Party Menu :-

One of the most looked forward elements of any holiday celebration is the menu. Here are some crucial ideas to keep in mind so your visitors have a great experience:

Start with small plates and appetisers -

Starting with a range of appetisers will help you to get guests mixing and eager for what is to come. Consider including choices to suit a broad spectrum of palates. Some concepts include:

Mini Samosas or Spring Rolls:

Usually a crowd-pleaser, these bite-sized delicacies are easily consumed mixed with other foods.

Cheese Boards and Charcuterie:

Perfect for a holiday spin, combine cranberries, brie, and rosemary sprigs in vibrant hues.

Indiantapas Platters:

Chicken tikka, paneer skewers, or spiced lamb kebabs are just a few of the mouthwatering small dishes the Brook Indian Gastro Pub presents for your party with real flavours.

Salads and soups for seasons -

Winter calls for cosy, reassuring cuisine. Present a few soups and salads on your menu as a balanced alternative between courses.

Ginger-Coconut Butternut Squash Soup:

A cosy and creamy choice with a seasonal twist using subdued spice.

Festive Mixed Green Salad:

For a fresh twist, sprinkle seasonal toppings including roasted walnuts, cranberries, and pomegranate seeds.

Hearty Mains for a Feast in Winter -

Emphasise comfort and decadence in dishes for the main course. A dining experience is unforgettable when one combines distinctive Indian tastes with traditional holiday cuisine. Think of choices like:

Classic Roast Turkey or Honey-Glazed Ham:

For conservatives, these pillarstones never let down.

Lamb Chicken or Butter Chicken Rogers Josh:

Rich in spices and flavours, these Indian favourites give the classic Christmas menu a distinctive spin.

Paneer Tikka Masala, or vegetable biryani:

For visitors with dietary restrictions, these vegetarian-friendly meals provide a festive taste sensation.

Resilient Desserts -

Without rich desserts, no Christmas menu is whole. Finish the dinner with great flair using both traditional and unusual choices.

Either classic Christmas pudding or Yule log:

A must, traditional holiday desserts bring celebration warmth and nostalgia.

Saffron ice cream and gulab jam:

Deep- fried sweet dumplings mixed with aromatic saffron ice cream make a sweet fusion ideal for the holidays in this Indian dessert choice.

Chocolate fondue or tiny cheesecake bites:

Present a chocolate fondue including marshmallows, fruits, and biscuits for a more interactive dessert.

Celebration Drinks and Cocktails -

Your Christmas party menu calls for a range of drinks. Add festive cocktails capturing the holiday mood as well as non-alcoholic choices.

Hot Spiced Cider or Mulled Wine:

Classic selections, these warm beverages quickly provide a cosy touch.

Cocktails influenced by India:

Signature drinks mixed with spices like cardamom or saffron at The Brook provide a different sensation.

Mocktails and fresh juices:

Serve celebratory mocktails including spiced apple fizz or cranberry spritzers to non-drinkers.

Decor ideas for a festive environment :-

Just as important as the cuisine is establishing the correct ambiance. These decor ideas will help your party venue seem cosy and friendly for the holidays:

Go green using Evergreen Decor:

Festive touches and a wonderful scent come from natural elements including holly leaves, pine cones, and evergreen branches. Put them in wreaths, centrepieces, or even as table runners.

Holiday Lighting:

Lanterns, candles, and string lights radiate warmth and inviting brightness. Around the venue, arrange fairy lights; think about using candle-lit centrepieces to accentuate the holiday mood.

Traditionally Christmas colours:

To capture the Christmas mood, keep to a colour palette comprising classic reds, greens, and golds. For a more glitzy touch, accentuate the décor with metallic highlights like gold and silver.

Customised Locations:

Smaller parties could want to think about including personalised place cards. Each guest feels unique thanks to them; a little holiday ornament would be a perfect take-home present.

Holiday-themed tableware:

Festive table arrangements add that additional degree of appeal. Think about matching glassware, napkins, and plates to your general décor theme.

Why The Brook Indian Gastro Pub for Christmas Parties in Cambridge:-

The Brook Indian Gastro Pub close to Mill Road presents an excellent location for anyone in Cambridge searching for the perfect Christmas party venue. Here are the reasons this is a top choice for holiday celebrations:

Creative and Delicious Menu:

The Brook specializes in Indian cuisine and presents a distinctive take on classic Christmas food using real dishes including tandoori favourites, kebabs, and biryanis. Combining festive and Indian tastes distinguishes the menu and appeals to guests seeking something different.

Bright and cosy ambiance:

Perfect for both small get-togethers and energetic business events, the Brook's ambiance blends elegance and warmth. Customizing the décor will help to capture the Christmas mood and give the modern environment some festive appeal.

Extensive and flexible venue:

The Brook has the room to comfortably meet your requirements whether your event is small-scale or big. From private dining rooms to flexible seating, it's perfect for any kind of  Christmas Parties in Cambridge. 

Expert and courteous service:

The staff of The Brook is dedicated to provide first-rate service so that your event turns out perfectly. From decorating to menu assistance, their meticulous nature guarantees a flawless and fun experience for every guest.

Prime Location:

The Brook is conveniently situated in Cambridge near Mill Road, easily reachable for visitors from all around the city. Its central position also makes it a great venue for business meetings and events.

Brook Indian Gastro Pub Christmas Party Booking:-

Christmas should be celebrated at Brook Indian Gastro Pub! We are now booking for your holiday events; enjoy festive Indian cuisine, a friendly environment, and excellent company along with Karaoke and Quiz nights. To reserve your place, phone us or book online.

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🎉 Get Ready for a Fun-Filled Thanksgiving! 🎉 Here are some awesome Thanksgiving recipes and crafts loaded with emojis for an extra festive holiday vibe! 🦃🍁🍂

Mini Pumpkin Pies 🥧🎃 -What You Need: Pre-made pie crust 🥧, pumpkin puree 🎃, cinnamon 🌿, nutmeg 🌰, sugar 🍬, and whipped cream 🍦. -Instructions: Cut the crust into circles to fit a muffin tin, fill with pumpkin pie filling, bake 🍪, and top with whipped cream! Mini, delicious, and perfect for sharing 😋.

Turkey Fruit Platter 🦃🍇🍏 -What You Need: Apple slices 🍏, grapes 🍇, orange slices 🍊, berries 🍓, and a small cup of yogurt 🥛 or peanut butter 🥜 for dipping. -Instructions: Arrange the fruit in the shape of a turkey’s feathers, with apple slices as the body and grapes for the tail. Healthy, colorful, and so much fun to eat! 🥰

Stuffing Muffins 🧈🍞 -What You Need: Stuffing mix 🥖, eggs 🥚, chicken broth 🍲, and any add-ins like cranberries 🍒 or sausage 🌭. -Instructions: Prepare stuffing mix, add broth and eggs, place in muffin tins, and bake until golden 🍂. These mini stuffing bites are perfect for everyone at the table! 🤤

[rabbitcruiser]

National Quesadilla Day

Enjoy the fun and flavor that comes with this festive and delicious day: National Quesadilla Day!

History of National Quesadilla Day

Quesadillas were likely invented in the southern regions of Mexico where Aztecs would have made corn tortillas. It’s unclear exactly who started filling these corn tortillas with cheese. While some have suggested that the quesadilla might have been brought to the West from Spain, it’s more likely that it originated right in Mexico.

Of course, like many dishes, the quesadilla has developed over the years and different variations have evolved into what it is today. Now, these little Tex-Mex sandwiches have popped up in Mexican restaurants throughout the globe.

National Quesadilla Day (Dia de la Quesadilla) was founded in 2020 by V&V Supremo, which is an American company that makes cheese and other Mexican products. The idea for the day is simply to show affection and honor for this little food that can act as a snack or an entire meal.

Put National Quesadilla Day on the calendar and get ready to celebrate!

How to Celebrate National Quesadilla Day

Enjoy celebrating National Quesadilla Day with some of these delightful and delicious ideas:

Eat Some Quesadillas

The perfect way to celebrate National Quesadilla Day is to enjoy eating an order of quesadillas. Head over to a Mexican or Tex-Mex restaurant for lunch with coworkers or dinner with the family, and then order up the chicken quesadillas or cheese quesadillas that are on the menu. Don’t forget to add some guacamole, salsa or pico de gallo for partnering with these tasty, cheesy, Mexican sandwiches.

Make Some Quesadillas at Home

One of the best things about quesadillas is that they are not only delicious but they’re super simple to make! Simply heat a skillet with a bit of oil or non-stick cooking spray. Put a flour tortilla on the skillet. Sprinkle on some cheese, chicken or other fillings. Pop another tortilla on top and let it cook for a few minutes until golden brown. Cut into triangles like a pizza and enjoy!

Host a National Quesadilla Day Fiesta

Looking for an excuse to have a party? Look no further! The only thing better than enjoying quesadillas on your own is having some with friends. Host a little gathering of family, friends or coworkers in honor of National Quesadilla Day.

Invite guests to don their favorite sombrero or perhaps a colorful serape in honor of the day. Decorate with pinatas, cactuses and other brightly colored, themed items. Play some delightful music from south of the border and hand out some maracas from Mexico so that guests can join in on the musical fun.

Drinks can include anything from a Mexican theme, such as Dos Equis beer, Modelo, Corona or Sol Cerveza. Other delightful beverages could include Margaritas, Palomas, or even Horchata. And, of course, the feature food of the evening (and perhaps even the guest of honor) will be a huge platter piled full of tasty and delicious quesadillas!

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