#Jules Pistache

[gittessimsadventuresog]

Pistache family prehistory Part 1

Some history on the Pistache Family

My current sims family - and one I plan to play with until eternity - are the Pistache's

All of their history can be read or is referred to on my Weebly site, but I thought I'd give a quick summary here too. My front page is in Dutch there (the browser translation is good, though) and most Gen 1 - 2 chapters are also only written in Dutch though again, the browsertranslation is pretty decent.

My founder is Jaeda Pistache. I started her in the usual legacy way: single YA sim on a giant lot in a small shed, trying to fullfill her LTW and getting her to have a kid somehow, the only real goals for all my heirs.

Jaeda is a sim I had in my CAS simbin for a long time; might be for 9 years. I know she is a Gen2 child of a werewolf family I played with in 2015, but most of that documentation is lost to deleted forums & tumblrs.

This also makes her a werewolf originally, but in cas I made her human and I had the goal to make her become a witch & an alchemy artisan. I ignored the werewolf fact until Conall Pistache was born a werewolf through the Supernatural Babies mod.

Then I made up that her background is that of a werewolf-born orphan who was healed from lycantrophy by an alchemist before she could remember anything; feeling something supernatural in her is lacking during her childhood, she reads fairytales in the orphanage library endlessly, has a extreme interest in the occult and ultimately moves to Moonlight Falls to search out the supernatural when thrown out of the Orphanage at 18.

She visits places around town, meets people, gets skilled, earns money - general, undramatic gameplay. Undocumented, as I started playing with her in my free time during an internship, not meaning anything; I took some screenshots which I occasionally posted in discord servers, but that's mostly all gone now. She also met Jules Macduff (who ages into a YA quite quickly) and marries him. In early adulthood, after she reaches level 10 of alchemy and becomes a witch, they get a daughter, Alice.

I didn't plan them to get more Children. But Jules, who is family oriented, kept wishing for more, so I let them do Risky woohoo. Lo and behold, Bianca. Nine years younger than Alice. I peeked at her adult version in CAS and fell in love with my Bibi; this is when I started documenting the family, after Bianca's birth.

However, Jules KEPT WANTING MORE CHILDREN DAMMIT.

I did not approve of that, but he had the inappropriate trait, and is a skilled wizard; some lovecharms and onenightstands do the trick...

Alice felt pushed aside with the birth of her sister, and quickly comes to realize her dad isn't quite the holy man he seems to be; this results in a rebelling, frustrated Alice. As a teen she starts pestering the town, giving the family a bad reputation. Jaeda also discovers Jules' cheating, Jules is plastered everywhere as this big ashhole...

In her late teens, Alice gets angry with her father. She wishes to duel him, I let her. Not realizing I have @flotheory's more death types mod. He dies during the duel... But is revived by the family dog he's best friends with. That doesn't revive the family's reputation, though.

Little Bianca, who saw her father briefly die, is in the bottom left.

Everything in shambles, Alice ends up killing him anyway, getting even more to the dark side of magic; turning him into a zombie. She loses her wildest hairs, getting married to Alexander Nix (born in game son of Annie and Mike Nix. Coincidentally, one of Jules' babymommies is Alex's older sister Mara. The start of a complex family tree... This is all written in English on my weebly site, from the family's introduction until when Alice meets Alex; parts 1 - 8.

Alex isn't the holiest guy either, he has a more-than-right interest in Alice's teenage aged sister Bianca, who is already traumatized. Bullied at school, ostracized in her town having Jaeda - a orphan hermit - and Jules - a corrupt rapist who abuses his magic - as parents and Alice - a town bully who turns everyone into toads - as a sister. Bianca can't wait to get out, and lives life a tad too enthusiastically when she gets out when she is at university. (Part 12 is also written in English, as I was in the mood for it University life being very American culture)

Distraught by her bad grades she gets back, and then she also discovers that Conall, Alice's 2 year old son, is a werewolf. Alice hates werewolves. Downtrodden, she has an impulsive one night stand with Alex (who started flirting her automatically the moment she became an adult -_-) resulting in Demi when she's barely 20.

Alex wants to keep Conall's condition secret for Alice's sake (and his own psychotic tendencies, SP gave him both the Good and Mean spirited traits, so I made a hypocritical holier than tho kinda person) but Alice isn't that dumb, and she discovers - putting the blame with her little sister who she has never gotten along well with (at one point bribing Bianca with skill booster elixers)

Little Demi being Alex's daughter she doesn't know yet, but she does NOT look like her mom...

Part 2

[gourmetsandco]

[author] [author_image timthumb=”on”]http://www.gourmetsandco.com/wp-content/uploads/2011/03/patrick2.jpg[/author_image] [author_info]

Anona

Paris (XVIIème)

par Patrick Faus

[/author_info] [/author]

[learn_more caption=’ ‘] : cuisine sans intérêt

: cuisine correcte

: cuisine intéressante

: cuisine enthousiasmante

: cuisine exceptionnelle[/learn_more]

Un chef passionnant, à découvrir et à suivre car il ne fait que commencer…

  Thibaut Spiwack, le jeune chef du nouveau restaurant Anona, n’y va pas par quatre chemins : « Je suis sans aucun doute le restaurant le plus écologique de toute l’Île de France ! ». C’est sans doute vrai tant l’ensemble de l’organisation de la salle, des matériaux choisis, des recyclages en cuisine, chaque détail est organisé et conçu en fonction de son impact écologique. Un engagement du chef et de son équipe presque plus proche d’un sacerdoce. De plus, il s’engage à donner des leçons d’écologie aux chefs qui souhaitent être au courant des formes d’actions concrètes dans ce domaine. Foin des mots et des postures, il faut agir, pourrait être le credo de Thibaut Spiwack.

Comment au fil des années a t-il acquis cette volonté et eu cette prise de conscience. Elevé au fin fond de l’Île de France, à Gif-sur-Yvette, au milieu de la campagne et un jardin potager en prime, il tombe amoureux de la nature qui l’entoure des fleurs aux herbes en passant par les légumes et les fruits. En parallèle se dessine l’envie de faire un métier qui fasse plaisir aux gens. Cuisinier semble répondre à toutes les cases. Va pour l’Ecole Ferrandi, puis un parcours de restaurants en France après avoir été élu Meilleur Apprenti de France : George V avec Legendre et Briffard, Alain Senderens au Lucas Carton pendant un an, et sous-chef au Jules Vernes. Il finit premier au concours Escoffier International et voyage à travers le monde pour parfaire sa vision et ses envies, ses passions et ses rejets : Australie, Londres au One O One, Thaïlande, Norvège et d’autres… Anona est son premier restaurant en tant que propriétaire et chef qu’il a ouvert il y a un bon mois après moults réflexions, travaux et mise en place dans le réel et au quotidien de ses engagements.

Belle salle claire, tables espacées, confort, larges baies vitrées tout autour du restaurant d’angle, décor relativement épuré, herbes sur tables, pas de fleurs car le chef ne les arrache pas, le tout donne une sensation reposante, proche du zen. Pour le look, les garçons suivent par contre les tendances du moment : pantalon étroit, barbes à tous les étages, accueil souriant et service efficace.

La carte aussi est actuelle, dans les produits utilisés, les alliances gentiment décalées et surprenantes, sans pour autant déstabiliser. Elle est chic, travaillée, intelligente et appétissante. Le pain est entièrement fait maison avec des farines dument sélectionnées, et le premier petit bol mis sur table réserve une excellente surprise. Un délicat et dodu cromesquis de canard rehaussé par un aïoli… aillé et bien aillé. Enfin, un chef qui n’a pas peur des mots ni des clientes ayatollahs qui paniquent au vu et au su de l’ail. Bref, un vrai délice.

Amuse-bouche officiel, en petite timbale, du Paleron effilé, anguille fumée, le tout mouillé au bouillon dashi. Du mou mais du bon.

L’œuf est (plus que) parfait, posé sur un confit d’oignons, oignons frits, carottes, lard, et une touche de cèleri. Construction impeccable, saveurs en harmonie, du grand art.

Un plat purement végétal que ne renieraient pas les vrais faux vegans, mais que les autres ne s’en privent surtout pas tant le plat est vraiment fabuleux. Petits pois à la française (il n’y a pas de lardons dans la recette originale dite « à la française »), purée de petits pois et lavande, sorbet petits pois. Magnifique variation sur les textures du légume et sur ses différentes saveurs en utilisant également les cosses, en ajoutant un jeu de chaud-froid parfait.

Merlu rôti, sudachi (agrume japonais proche du citrus), émulsion de pommes de terre fumées au hêtre, caviar de courgettes, pecan. Sur le papier c’est intéressant. En dégustation, la surprise vient de la construction verticale des produits et présentés dans une petite assiette creuse. Le poisson repose sur le lit de courgettes et de sudachi, puis recouvert, enseveli même, sous l’émulsion de pommes de terre. Pas très beau, beaucoup de mou, et en piochant l’ensemble le poisson n’en sort pas vainqueur. Dommage car chaque élément séparément est un petit délice.

Présentation et choix des desserts/ pâtisseries sur chariot puis le chef les travaille à nouveau au dernier moment. Trop mignon petits choux à la pistache (belle pate à chou), fort goûteux, et la rumeur affirme que le clafoutis aux cerises est fort recommandable. Carte des vins courte, en construction, à prix doux et grand choix de vins au verre, une quinzaine de 7 € à 14 €.

Le chef Thibaut Spiwack travaille une cuisine alléchante, très bien construite tout en restant accessible et claire. Généreuse, mais surtout une cuisine soignée et pleine de saveurs. Un chef actuel, bien dans son époque, mais aussi concerné par l’avenir de son époque justement et qu’il met à l’épreuve de son exigence environnementale. Dans tous les cas, l’écologie ne prend pas le pas sur les saveurs qui restent le critère fondamental pour le chef. Une table qui remonte le niveau des Batignolles, depuis longtemps embourbé dans les diktats boboistes light/ecolo/ vegano/ urbano/ nature. Un chef passionnant, à découvrir et à suivre car il ne fait que commencer…

80, boulevard des Batignolles 75017 Paris Tél : 01 84 79 01 15 contact@anona.fr M° : Villiers Fermé samedi et dimanche

Menu Marché : 25 € (2 plats) – 29 € (3 plats) Carte : 46 € (minimum) – 70 € (maximum)

  [box][/box]

Anona Anona Paris (XVIIème) par Patrick Faus

[officialvirago]

La Paris Brest à la Pistache • Two types of Karamel in my Iced Karamel Latte at Karamel Paris • I went here a few days ago during a Parisian rendezvous with some good friends and former colleagues @melissabehring and @guitar_tobias • our delightful destination was amazing here is some info: After starting out at Ladurée, Nicolas Haelewyn from Normandy has opened a store dedicated to caramel in its many delicious forms. Karamel is a tearoom, pâtisserie and chocolate store all in one. Inspired by childhood snacks, it serves numerous spreadable caramels such as gianduja & hazelnut, honey & vanilla, raspberry and fleur de sel. This bold approach is reflected in the streamlined décor created with architect Jules Mesny. A mix of raw materials – wood, copper, with touches of charcoal – and vintage furniture, it’s a real home-from-home. Thanks to an old record player, you can also eat and chat to the soundtrack of your own choosing. After thriller they played some Aretha Franklin. @karamel_paris_officiel 67 Rue Saint Dominique, Paris, France. Source: http://pariscapitale.com/en/trend-paris/gourmet-delights/karamel-chocolate-caramel-7e/ www.karamelparis.com #travel #wanderlust #globalgypsy #portofcall #details #pâtisseries #godisinthedetails #wandering #traveladdict #traveladdicts #art #creative #photoart #pastry #foodporn #awesome #yum # #adventurist #adventure #Karamel #KaramelParis #France #patisserie #paris #pâtisserie #gourmande #yummy #NicolasHaelewyn @NicolasHaelewyn (at Karamel Paris) https://www.instagram.com/p/BnqH5pdnDHO/?utm_source=ig_tumblr_share&igshid=bavkbjlvzez6

[alittlebiscuitofhappiness-blog]

Cabane à sucre à la maison!

Le printemps amène son lot de petits bonheurs, et les parties de sucre sur neige figurent sans le moindre doute au palmarès des incontournables. En famille, par un beau dimanche ensoleillé, ou entre amis, pour clore un repas du samedi soir en beauté: toutes les occasions sont bonnes pour savourer les délices de l’érable en bonne compagnie! 

Tire d’érable facile au micro-ondes

Ce qu’il faut:

250 ml (1 tasse) de sirop d’érable Un peu de beurre ramolli  

Étapes de préparation

1. Afin d’éviter que le sirop déborde en cours de cuisson, faire une trace de beurre d’environ 1 cm de largeur sur le pourtour d’un bol de 8 litres allant au micro-ondes.

2. Verser le sirop dans le bol et chauffer 7 minutes au micro-ondes (le temps de cuisson peut varier d’un appareil à l’autre). Vérifier si la tire est prête en laissant tomber une goutte de sirop dans un verre d’eau froide: si des petites boules se forment, c’est prêt. Si ce n’est pas le cas, poursuivre la cuisson par tranches de 1 minute.

3. C’est enfin le temps de verser la tire chaude sur la neige ou de créer un dessert tout spécial!

La touche Jules Destrooper

Créer un bar à garnitures

Les gaufrettes au beurre Jules Destrooper sont parfaites pour créer un dessert original avec l’un de nos produits d’érable chouchou: la tire! Pour offrir une douceur sucrée qui fera sensation, organisez un bar à garnitures permettant à chacun de concevoir sa propre gaufrette personnalisée. La marche à suivre: préparer de la bonne tire d’érable maison, l’étendre sur chacune des gaufrettes, puis laisser à chacun le soin de compléter avec la garniture de son choix. Voici quelques idées de garnitures 100 % gourmandes:

bacon émietté

bretzels

pistaches, pacanes ou noix de Grenoble concassées

fruits frais (fraises, tranches de pommes ou de poires, etc.)

pincée de fleur de sel

tranche de cheddar fort

Et pour les vraies « bibittes » à sucre ou pour les grands amoureux d’érable, le summum des combinaisons gourmandes: saupoudrez quelques pépites d’érable directement sur votre gaufrette nappée de tire d’érable maison!

La dernière étape? Se sucrer le bec sans réserve grâce aux gaufrettes au beurre Jules Destrooper et à l’érable d’ici!

[gittessimsadventuresog]

Some thoughts on sims genetics

So, at this point of time two sims in my sims family - Alice and Alexander have a grant total of 4 (!) sons. One of which I care a lot about, and the other 3 I will put up for download as spares because I couldn't care less (except maybe George...? He's kinda cute not gonna lie)

I LOVE genetics in this game, and have two mods that enhance it: neuroblazer's randomgenetics and consort's haircolor mod

Because they're all boys (so far... I don't trust Alice and Alexander anymore) I genderswapped Alice & her mother Jaeda for the pictures.

Alexander is a storyprogression child of Annie & Mike Nix from Moonlight Falls. Don't ask me where his ears come from, it's a genetic mutation lol. They're both quite pale and his (much, much) older sister Mara is pale AF. She also has black hair & according to the simswiki it looks like Mike's too, so I consider pale skin & black hair fair game. Jules' child out of wedlock with Mara nix is also black-haired and very pale, with no influence from me whatsoever. Her face is extremely similar to Jules' btw, but her coloring is all Mara.

Jules is also a Moonlight Falls townie, and his mother has blue eyes which Alice's sister actually inherited, so those are fair game as well, though none of the boys have it.

So, Alice herself:

Dad's skintone, slightly deeper like mom

Nose tends towards dad's, but not quite; slightly softer like moms.

Lips are right in between, medium fullness

Mom's eyecolor but dad's more downturned & portruding eyes

Haircolor is 85% dads 15% moms, so slightly lighter than dad's

Then, Conall, for him is the disclaimer above about Alexander's family

Pale is custom, it is one of the non-default skintones from Kurasoberina starfruit. He was a very pale baby for some reason and I liked the look of that with his (random but genetically totally fair) black hair

Grandpa's eyecolor and mom's eyes, so overall close to Jules' eyes but less intense, partly due to the soft eyebrows I chose for him. Despite the scar he's a sweet boy :)

Nose is mainly moms

Lips closer to dads

Ears are VERY pointy & outwards. Mom also has pointy ears but not as extreme. They're still not as extreme as dad's though, his ears are ridiculous I mean look at them.

Werewolf, he was originally a mersim with the supernatural babies mod (aka inherited dad's humanness and than a random occult) but I found that to be unfitting for the town he was born in. Because he could very well be a different occult, I changed it to werewolf - which isn't ridiculous. Grandma Jaeda is originally a werewolf, being a sim from a werewolf family I made 9 years ago, but I made her human in cas before starting to play with her. I have a whole backstory of how Jaeda grew up in an orphanage from baby onwards and was healed from lycantrophy as a toddler, but obviously felt something lacking, so he sought out the supernatural and moved to moonlight town to become a alchemist and witch, which is how this family started!

Eric Pistache

Dads skintone

Hair is 85% mom 15% dad's (which has a slight reddish tinge) so essentially grandpa's

Yellow eyes like both his parents

Nose and eyes closer to dad's (his eyes are 88% like his dad's + same bushy eyebrows the game aged him up with)

Lips are right in between, so is nose

ears tend towards mom's less extremely floppy ears

Normal human like dad

George Pistache

Grandma's golden locks

Mom's depth, dad's tone, so his skincolor also looks close to grandmas (but a bit lighter still)

grandpa's reddish eyecolor

eyes are very close to dads, but different impression due to fainter eyebrows he randomly aged up with

Lips look quite in between

Nose tends towards mom's

Quite floppy ears, but not as much as dad of course

Wizard like mom

The Benjamin, or rather Thomas, of the family! He's only just a toddler in-game.

Grandpa's eyecolor and haircolor. Love how the game remember the grandparent's coloring all the time! This is an unmodded feature.

Mom's skintone, combined with his haircolor this gives him a first impression of taking after mom, from afar...

Nose closer to dads

Eyes too, but again, fainter eyebrows.

Lips look closer to moms

Ears look closer to mom's.

I need to check whether he's a wizard or normal

So Basically, I love genetics and neuroblazer's mod enhances it even more. They all look like brothers (except Conall who looks a bit different, but he's the black sheep) and like their parents children, resembling both lines of ancestry. While nobody is a copy of anyone. Something that I am afraid of with the randomgenetics mod also isn't happening yet, 3 generations on - the combining of the features resulting in a bunch of puddingfaces after a couple of gens. Alice and Alexander are both randomgenetics babies themselves, but have very unique looks (Alexander I gave some very mild plastic surgery, mainly making his jaw shape a tad stronger) and it still shows in their children. If any of them marries a more extreme or strong-featured sim, preferably with a different eyecolor, it will give very fun & varied results I think.