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rabbitcruiser · 9 months ago

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National Burrito Day

Line up some meat, beans and cheese on a large flour tortilla. Fold in the sides, fold up the bottom and then roll on, my friend, roll on! And it’s the rolling that really makes the burrito come alive.

It’s time to celebrate and enjoy this simple but delicious food on National Burrito Day!

History of National Burrito Day

The history of the burrito is couched in mystery because the concept of meats and cheeses rolled in tortillas is hard to trace! A variety of different types of foods that originate from Mexico include the tortilla with meat and cheese, such as the taco and the enchilada, taquitos, chimichangas or even quesadillas. But the burrito is a bit unique because it is larger than others and its history has grown out of the culture of Mexico but made its way into the southwestern portions of the United States where it became even more popular.

Burritos can be traced back at least to the 19th century, when these recipes were developed. In fact, one of the oldest mentions of the word “burrito” came in 1895 when it was mentioned in a book called the “Dictionary of Mexicanisms”.

Originally created with simple meat and cheese inside of a tortilla, and then probably sold by street food vendors, the burrito evolved into something more as the years went on. Sometimes called mission-style burritos the idea came for adding beans and rice as fillers, and then guacamole and sour cream for toppings. It was after this that the burrito developed into something more akin to what it is today, with some restaurants like Chipotle offering a huge range of options for preferred ways to fill a burrito.

In any case, the burrito is a hearty and delicious meal that is certainly worth celebrating! And that’s where the tradition of National Burrito Day, whether old or new, finds its place in the world.

National Burrito Day Timeline

16th Century

Ancestors of burritos appear

Food wrapped in tortillas becomes a Mexican tradition.

1930s

Burritos first appear on US menus

In the US, the first restaurant to put burritos on the menu was El Cholo Spanish Cafe in Los Angeles, California.

1940s

A Ciudad Juárez street vendor sells burritos

The story goes that this Mexican street vendor portioned meat out in tortillas, perfect for children, whom he called “burritos”.

1961

Mission-style burritos evolve

The Mexican food scene in San Francisco produces an extra large burrito that adds rice, guacamole and sour cream.

1993

First Chipotle Mexican Grill opens

Famous for their freshly made burritos, Chipotle opens its first store in Denver, Colorado.

How to Celebrate National Burrito Day

Getting in the spirit of National Burrito Day can be loads of fun and a tasty adventure. Get involved with the day by implementing some of these ideas for celebrating:

Try Making Burritos at Home

One super delicious way to celebrate National Burrito Day is to hang out with family or invite a group of friends over for a burrito bar. In fact, burritos are some of the easiest foods to serve when hosting a crowd! Those who have a quick cooking instant pot may choose to cook some pork or chicken with seasonings in just about an hour. A slow cooker or roasting in the oven are viable options as well.

Friends can be invited to bring the fixings such as large flour tortillas, black or red beans, rice with cilantro, guacamole, cheese sour cream, salsa, tortilla chips, jalapenos, hot sauces, and so many other yummy toppings! Line everything up and let each guest make their own burrito by piling on everything they love. It’s a fun way to serve a great meal without a lot of fuss.

Go Out for Burritos

One superb way to celebrate National Burrito Day might be to grab a friend or family member, head on over to a restaurant that serves burritos and order a delicious plate full. Perhaps this would be a locally owned and operated Mexican restaurant that serves up beef, chicken or bean burritos on a bed of rice. Or maybe it would be a quick lunch at a fast and fresh food burrito restaurant.

Don’t forget to ask if that favorite Mexican kitchen is offering any special deals or discounts in celebration of National Burrito Day!

Try out one of these Mexican restaurant chains that serves burritos:

QDOBA Mexican Eats. With more than 700 locations in the United States, it’s easy to find a delicious burrito nearby. Try the specialty chicken burrito that is customizable to each individual’s desired tastes and preferences.

Chipotle. One of the largest and most accessible burrito joints, this chain boasts almost 3,000 locations not only in the US, but also in Canada, Germany, France and the United Kingdom.

Moe’s Southwest Grill. This one is perhaps not quite as well known, but Moe’s is still a viable option that has up to 700 locations throughout the US.

Taco Bell. Sure, it gets a bad rap (or wrap?!) sometimes, but there’s no arguing with the fact that 7000 locations worldwide is nothing to overlook. And it’s probably the quickest service for burritos and other Mexican fast food around.

Enjoy a Tex-Mex Themed Day

Whether at work or at school, National Burrito Day brings with it many opportunities to enjoy and show appreciation for the culture behind this delicious food. In addition to eating burritos, don’t forget to stay connected through fun aspects such as festive music, delightful decorations, cultural dress and even some fun games.

One fun activity might be to grab a blindfold and play Pin the Tail on the Donkey. After all, the word for “burrito” really translates to mean “little donkey” in the Spanish language. Another fun game for a National Burrito Day party might be to have a cute pinata filled with candy and treats.

Create a Burrito Themed Playlist

Have tons of fun creating a festive playlist of songs celebrating the home culture of the burrito. Get started with some of these fun ideas for songs that give a nod to National Burrito Day:

How Do I Feel (The Burrito Song) by Hoku (2000). The songwriter penned this one in honor of a boy she liked who worked at a burrito stand. Sure, it’s a little silly, but it’s also rather fun.

Burrito by Pete Yorn (2003). Known for his ability to play the bulk of the instruments on his albums, Pete Yorn sings this song where he offers the listener a bite of his burrito.

O Burrito by Fernando Corriera Marques (2009). This tribute is sung as it should be – in Spanish!

The Burrito Song by Creed Fisher (2022). A strange but compelling song by Creed Fisher, this one is more of a kids’ song but certainly shows its love for burritos too.

National Burrito Day FAQs

How to fold a burrito?

Fold a warm tortilla by folding in on the sides, folding the bottom up, and then rolling up.

Are burritos from Mexico?

Burritos may have gotten their start in the northern regions of Mexico, but they crossed the border to become “Tex-Mex”.

Can burritos be healthy?

Burritos made with low fat meat, beans, rice, and a small amount of cheese can be healthy.

Do burritos have rice?

Though original burritos would not have included rice, many people make them with rice now.

Are burrito bowls healthier than burritos?

People who choose burrito bowls instead of wraps can save on calories, carbohydrates and also be gluten free.

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fuchsea · 22 days ago

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hiya 🫶🏻 sorry i missed a couple days it’s been a bit hectic with christmas shopping and such lol.

my brother is 22 so yeah lol. my sister is nearly 16 and i’m 26, so it seems like a very big age difference, but it doesn’t feel like it tbh. i feel more like i’m 20 most of the time, at the very oldest lol. plus i’ve always lived at home so there’s that. i hope u get to see ur sister before then somehow 💜

the concert was sooooo good they are so incredible live it’s insane. like vocals stage presence EVERYTHING. it was last year but i still think about it constantly. honestly i go back and forth with my fav member they all mean so much to me, i think rn my bias (fav) is beomgyu (although kai will always be my baby lol). beomgyu is my sister’s fav too. fav song hmmmm that’s hard they’re all rly rly good…. i am rly into Lo$er=Lover and Devil By The Window. if u ever wanna listen to them those are great starts i think. have u ever considered getting into kpop? if u feel like having a new obsession i would be happy to be ur guide haha i’m always tryna convert ppl and i have a lot of groups i love. no pressure! but if u ever feel like giving it a go i have plenty more recs. the music is rly rly diverse i don’t think ppl realise how different groups sound from each other.

lolll i know right? very hallmark-esque. they also both lived in hawaii at the same time before they knew each other, so my name is hawaiian.

i don’t drink much either, not at all rly unless i have a little wine with a fancy meal. just not my thing. its not super strong in sauce but u can def taste a hint of it. broccoli in pasta is soooo good! have u ever had it on pizza? that’s one of my fav underrated toppings. and ok as for pasta shape, i rly love all of them, but smth about the texture of angel hair is sooo perfect to me lol. i love all the fun interesting shapes too, and shells, and campanelle, and radiatori, and a classic fusilli. but a classic spaghetti or angel hair will probably always be my number one. how about you? (and the soup was amazingggg as usual)

i haven’t had samosa chaat but it sounds incredible! honestly the best indian food i’ve ever had was in richmond in the uk, the second best was in colorado in the us. i will def be looking for modak next year!

i’m glad ur party was fun! i should get back to practicing my spanish, i used to take lessons and so many ppl speak spanish in the us. (i will def show u pics once i’m off anon hehe)

lololol i’m a stay at home daughter currently i have Always off. except i do a lot of cooking and cleaning and taking care of my sister so it’s like…. my days “off” and “on” are the same. on halloween we went all out with decor and actually won a house decorating contest! and then we had harvest decor during thanksgiving, and then went right into christmas yup lol. we have a snow machine for the yard and everything pfff. and we used to, but i have a goldendoodle who kept eating the needles so unfortunately we had to get a fake one. it’s really fancy and looks real but it’s not the same in the slightest i miss my real trees. i’ve chopped my own down in the woods before! that’s my fav way to do it.

same girl lol…. i have to take the dog on walks every day tho so that keeps me from fully bed rotting. hmmm holiday hobbies…. well, i like to ice skate year round, but especially around the holidays. same with baking, i always do that but it just feels extra special when it’s for christmas. as for other festivals hmmmm well in america we do valentine’s day (one of my favvvs), easter, st. patrick’s day, the 4th of july which is our independence day, halloween… i also rly love chinese new year. i’m not chinese but growing up family friends were and i’ve always gone to chinese new year festivals and i just lovveeeee them!!! i like to celebrate everything i can though. i’ll bake a cake for earth day. garden on arbor day. i just rly like any excuse to celebrate honestly!

the most authentic italian food i’ve ever had is in little italy in boston and it’s so incredible i think about it every day. but any time i see ppl’s holiday foods i always wanna try them!! ❄️🌸

hellooo hiii no don't apologise! were u able to get all of ur shopping done?

ah so the age gap between u and ur brother isn't much! but yeah i know that even though the age gap might look a lot, but u still tend to be closer. i know a few people who have around 10 years age gap but they're much closer than small age gap siblings! and honestly i feel u. being in our 20s is so so weird i keep saying that i'm still a baby adult and that once u are 20, u go back to being a clueless child 😭

i have seen clips here and there of kpop concerts (mostly because there's an indian ig account that puts bollywood music over their choreo and it's honestly insane how well it matches 😭) and the production looks sooo good i wish some of my favourite artists would put out that level of production into their shows! how many people are there in txt 👀 i have tried to get into kpop before! i had a friend who was a big fan of bts and during the pandemic she tried to get me into their music but i don't know i just wasn't able to properly get into the fandom 😭 also i'm kinda hesitant to get into new fandoms because fandom culture these days feels so toxic and i feel like i have no time for it 😭 but please do feel free to send me ur favourite songs and i'll give them a listen, who knows i might end up enjoying them!!

honestly it feels like the fates brought ur parents together and it's soo lovely! one of those things where people go all dreamy eyed and say they wanna tell their grandkids about how the universe brought them together! i know u can't reveal ur name just yet (and i'm not sure if ur tumblr name is similar to ur irl one) but what's the meaning behind ur name? 👀

yeah i only started drinking this year for my birthday and i thought it was alright, didn't get drunk or anything and i'm not too fussed about it either! i have tried broccoli on pizza and i liked it! it was on a thin crust pizza though, i don't think i would like it on a thick crust, takeout kind of pizza! my favourite pizza topping will always be olives or jalapenos, what about u? i actually have never had angel hair pasta, but god yes my go to will always be linguine or fusilli! i also want to try the heart shaped pasta once so bad

i really was surprised by how uk had actual good indian places, although in hindsight it did make sense given how so many indians now reside in the uk! i didn't get a chance to go to richmond but what did u have while u were there?

ooh i didn't know that loads of people spoke spanish in the states, i thought it was only around the eastern parts! i moved to a spanish speaking country with basically very minimal tv based knowledge of the language and i'm struggling with grammar slightly but hopefully i'll pick it up soon and not butcher the language completely. very excited to see the pics soon ahh!!

from what u have told me so far, it seems like u do love hanging out with ur sister so it sounds nice that u get to spend more time with her! ooh did u!! would love to see pictures when u are off anon. it reminded me of the dunphys from modern family and how obsessed halloween they are! not to quote harry styles, but did u dress up for halloween? it snows where u live ahh! i love snow as long as i get to stay in and enjoy it!! ooh u have a dog, what's it's name!! and damn i'm impressed that u can cut down a tree all by urself. i've always wanted to visit a christmas tree farm and go pumpkin picking!

see u get me!! i love bed rotting but i cant do it all day 😭 ooh ice skating sounds fun. did u know i used to work at a place that had an ice rink during the winter and i would get stuck working there and the ice marshalls would invite me to go on the rink all the time but i never did 😭 it was like while i was working i couldn't go and on my off days i didn't want to go to work 😭

u really love festivals ahh!! i wish we lived closer so that i could invite u to celebrate some indian festivals with me because they're so much fun!! and we're very big on food so u could have so many indian sweets and snacks! do u have a partner to celebrate valentine's with? i know u mentioned that ur parents held their wedding reception for valentine's so it's a family day too! i've been to a couple chinese festival themed markets in india and it all seems so lively and fun!

ooh what did u have while u were there? do u get a chance to go to boston often?

i hope u have a lovely weekend my beloved 💗

#holiday pal ❄️

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yo-sostenible · 5 months ago

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El derretimiento del 90 % de este territorio en el último millón de años aumenta las predicciones de riesgo de catástrofe por la subida de nivel del mar. Restos de plantas, insectos y hongos del suelo hallados bajo tres kilómetros de hielo son pruebas inequívocas de este acontecimiento Halley Mastro observa al microscopio material vegetal antiguo procedente de Groenlandia. / Joshua Brown/UVM Por Eva Rodríguez La mayoría de la capa de hielo de Groenlandia desapareció en el último millón de años, con concentraciones de gases de efecto invernadero en la atmósfera más bajas que las actuales, por lo que es más frágil de lo que los científicos habían estimado. Esta es la principal conclusión de un nuevo estudio, publicado en la revista PNAS, que proporciona la primera evidencia directa de que el centro (no solo los bordes) de la capa de hielo de esta región se derritió en el pasado geológico reciente. La isla, ahora cubierta de hielo, albergaba entonces un paisaje verde de tundra, un hecho que aumenta de forma drástica los pronósticos de riesgo de catástrofe global por el aumento del nivel del mar si no se actúa para reducir las emisiones. Un equipo científico, coliderado por Paul Bierman, científico de la Universidad de Vermont (EE UU) y Halley Mastro, estudiante de posgrado de la misma universidad, junto con otros nueve investigadores examinaron unos cuantos centímetros de sedimento del fondo de un núcleo de hielo. Las muestras fueron extraídas en el mismo centro de Groenlandia en 1993 y conservadas durante 30 años en un depósito de Colorado. Los investigadores se sorprendieron al descubrir que el suelo contenía madera de sauce, partes de insectos, hongos y una semilla de amapola en perfecto estado. “Estos hallazgos nos dicen que la capa de hielo de Groenlandia era lo suficientemente sensible a los cambios climáticos naturales, con niveles más bajos de gases de efecto invernadero en la atmósfera que los actuales, como para derretirse casi por completo y cambiar significativamente el nivel global del mar en aquel entonces, y sabemos que los seres humanos han alterado drásticamente nuestro sistema climático desde entonces”, recalca a SINC Mastro. Escamas de brotes de sauce, semillas de amapola ártica, cuerpos fúngicos y megasporas de spikemoss de roca encontradas en la muestra de suelo GISP2 vistas al microscopio en la Universidad de Vermont. / Halley Mastro Peligros para las poblaciones costeras Si esto ocurrió sin influencia humana, ahora con un calentamiento del clima a niveles sin precedentes, el pasado está destinado a repetirse, “a menos que reduzcamos los niveles de dióxido de carbono en la atmósfera, lo que ahora es hielo pronto será agua oceánica”, advierten los autores. El derretimiento de la capa de hielo de Groenlandia contribuiría en unos seis metros de subida, ya que toda el agua encerrada en forma de hielo en tierra se liberaría y llegaría al océano. “Si ocurriera lo mismo en la actualidad, ciudades y comunidades costeras como Nueva York, Boston, Yakarta y Bombay sufrirían graves consecuencias”, alerta la científica. Bierman comenta a SINC: “Varios cientos de millones de personas se verán desplazadas por esa subida del nivel del mar, que ya ha comenzado y aumentará rápidamente a medida que el clima se caliente. Pasarán de varios siglos a varios miles de años antes de que desaparezca todo el hielo de Groenlandia. pero gran parte del calentamiento futuro ya es seguro, porque los niveles de carbono atmosférico se mantendrán altos durante decenas de miles de años”. Según los científicos, esta será la consecuencia más grave, pero, además, la pérdida de hielo en el Ártico provocará el oscurecimiento de la superficie. “La nieve y el hielo reflejan la mayor parte de la luz solar entrante enfriando el planeta. Cuando desaparece el hielo, el suelo oscuro y las plantas absorben más radiación solar y provocan un mayor calentamiento”, explica el experto. Paisaje rocoso con plantas de tundra cerca de ...

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blackmyristica · 2 years ago

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CUADERNO DE NOTAS (1.2)

Árboles y plantas que vi en el jardín de Azul a primera vista (el gordo me ayudó con los nombres de la mayoría):

Oreja de mono

Algarrobo negro

Algarrobo blanco

Jacarandá

Mora blanca

Salvia del monte

Cedrón

Helecho plumoso

Moshé

Cañaveral (disciplinada/criolla/bambú)

Sauce

Nogal

Burrito

Paletitas de pintor

Naranjo

Pomelo

Quinoto

Quebracho blanco

Quebracho colorado

Bignonia

Achira

Lirio

Oreja de elefante

Malvón

Lengua de suegra

Aloe

Tala

Laurel

Higuera

Acacia

Níspero

Aguaribay

Jazmín (blanco/amarillo/celeste)

San Marcos sierras 2023

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ochoislas · 3 years ago

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Mi padre era funcionario del gobierno. En aquellos tiempos el consejo se llamaba Órgano Supremo de Gobierno y los ministros tenían tratamiento de vuecelencia. En una época mi padre había practicado con ardor la equitación, pero cuando su entusiasmo se enfrió al cabo de cuatro o cinco años, se entregó de golpe al tiro con arco. Cada mañana antes de ir a la oficina colocaba un blanco a media altura del repecho. Plantado junto al pozo, de espaldas al viejo sauce, restallaba la cuerda en la brisa fresca de las mañanas estivales. Sin embargo pronto se vino encima el otoño. Una gélida mañana mi padre, que se ejercitaba con un hombro descubierto, tras precipitarse impetuosamente cuesta arriba, con el arco en la mano, y bajar de nuevo, gritó recio y bronco: «¡Tazaki!¡Tazaki, ven inmediatamente. Hay un zorro en el jardín!».

Tazaki era un chico de entre dieciséis y diecisiete años que por gracia de ser del pueblo de mi padre se hospedaba en la casa como estudiante y criado. Por su imponente físico, su manera de sacar el pecho y sus altisonantes peroratas, entreveradas de voces chinas, a mí me parecía un adulto fatuo. «¿Qué ocurre, señor?» «¡Qué fastidio! Hay un zorro en nuestro jardín. Se asustó con el ruido del arco y saltó de las matas de bambú enano al pie del barranco. Debe de tener una madriguera por ahí.»

Tazaki y mi padre, junto con el hombre que tiraba de su calesín, inspeccionaron la espesa maleza de bambú enano, de hojas listadas, hasta más o menos la mitad del repecho. Pero enseguida llegó la hora de ir a la oficina. «Tazaki, registra a fondo toda esta zona.» «Eso haré, señor.»

Tazaki se postró en la entrada mientras el calesín de mi padre salía por el portal, haciendo crujir la grava. Nada más se fue, Tazaki se recogió el hakama y salió al jardín con una pértiga al hombro. Cuando pienso en los estudiantes que servían en las casas en aquellos tiempos, me vienen de golpe a la memoria todas las ridículas discriminaciones entre amo y siervo, que en nada se distinguían de las de tiempos feudales.

Mi madre, que era buena e indulgente con todos, viendo los preparativos de Tazaki le dijo: «Es peligroso. El zorro podría morderte y ¿qué harás entonces? Por favor, no vayas». «Señora, ¿está usted diciendo que yo no puedo con un zorro? Eso no es nada. Voy a matarlo a palos y a mostrárselo al señor cuando vuelva.»

Cuadrando los hombros según solía, Tazaki adoptó un semblante fiero. Posteriormente este muchacho se convirtió en oficial del ejército y murió aguerridamente en combate durante la guerra Sino-japonesa. Puede que estuviera naturalmente inclinado a matar. Nuestra cocinera O-Etsu, que no se llevaba bien con Tazaki y que era persona de campo llena de supersticiones, perdió el color y le explicó que sería una ruina para la casa matar al dios-zorro. Tazaki la rechazó tajante diciendo que no le correspondía a una cocinera inmiscuirse en las ordenes del señor. Luego mi ama y O-Etsu —ésta abofando al hablar los colorados cachetes— me lo contaron todo sobre posesiones y encantamientos zorrunos, casos de hechizados por los zorros y portentos del dios Takuzō Inari, cuyo santuario se encontraba al fondo del templo de Denzu. Aunque cosas tales como el tablero de adivinación —del que tanto se hablaba entonces— me inquietaban, yo me puse a medias del lado de la bravuconería de Tazaki y quería ir con él a cazar el zorro. Pero mi otra mitad titubeaba, cavilando si de verdad habría en este mundo tales espantos.

Tazaki estuvo revolcándose en la maleza hasta que lo llamaron para almorzar, y volvió con las pantorrillas arañadas y sangrando a causa de las aserrados filos de la fronda de bambú y las espinas, con la cara cubierta de telarañas, y sin haber encontrado nada que remotamente pareciera un cubil de zorro. Aquella noche mi padre volvió acompañado por Yodoi, un anciano que jugaba al go y bebía con él casi todas las noches. Yodoi era un funcionario de baja categoría que además prestaba dinero de extranjis, un subordinado del negociado de mi padre que hacía llorar de rabia a las muchachas porque no se iba nunca. A mí me dibujaba los tranvías tirados por caballos que se empezaban a usar por entonces en el centro y a mi madre le contaba chismes de las grandes leyendas del kabuki. Mi padre, acompañado por Yodoi, con Tazaki abriendo la marcha linterna de papel en ristre, registró dos veces todo el jardín. En el aire del anochecer el sonido de millares de insectos semejaba el crepitar de la lluvia. Aquella fue mi primera experiencia de la pureza, frialdad y transparencia de la noche de otoño.

Mi madre contó a la mañana siguiente que aquella madrugada —no había sido un sueño— la había despertado un inconfundible gañido en el jardín. Desde aquel día las muchachas no ponían un pie fuera después de oscurecer por ningún motivo. Nuestra leal O-Etsu cogió un resfriado de rociarse cada amanecer con agua del pozo, rezando al dios del fuego, en la creencia de que nos amagaba una desgracia. Cuando lo supo, Tazaki fue con el cuento a mi padre con el resultado de que la pobre O-Etsu se llevó una reprimenda y tuvo que oír que había un límite para hacer el ridículo. Mi tata, tras consultar a mi madre, se procuró un perro por medio de nuestro pescadero Iroha. Y además dejaba de cuando en cuando sobras de tofu frito entre el matorral al pie del barranco.

Cada mañana, sin importarle el frío que aumentaba cada día, mi padre salía hasta el fondo del jardín, donde el viejo pozo, a practicar el arco. Pero el zorro no volvió a aparecer. En una ocasión un chucho flaco, que estaba comiéndose los recortes de tofu, se quedó sin una oreja cuando nuestro perro se le abalanzo ferozmente. Poco a poco se extendió un sentimiento de alivio entre los de la casa. Quizás el zorro había escapado. O nunca se trató de un zorro, sino de algún otro perro callejero. En eso ya estábamos en invierno.

Nagai Kafū

#Nagai Kafū #literatura japonesa #infancia #Meiji #mito #zorro #kitsune #traducción©ochoislas

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holtbys-left-eyebrow · 4 years ago

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the NHL but it’s an ice cream parlor

special thanks to @burkymakar and @capsfightclub for flavor suggestions (and encouragement)

ATLANTIC:

Boston Bruins - boston creme pie bc absolutely iconic

Buffalo Sabres - buffalo wing sauce (i’m so sorry)

Detroit Red Wings - squid ink. black like the heart of every detroit fan

Florida Panthers - pistachio bc quote “florida is where the old people live and old people love pistachios”

Montreal Canadiens - poutine (it could be good? idk)

Ottawa Senators - ice. no cream. worst attendance in the league.

Tampa Bay Lightning - lemon? zing!

Toronto Maple Leafs - maple syrup. duhh

METROPOLITAN:

Carolina Hurricanes - sorbet bc they’re bougie

Columbus Blue Jackets - they already have one that’s why i’m doing this

New Jersey Devils - devil’s food cake

New York Islanders - new york cheesecake

New York Rangers - apple pie

Philadelphia Flyers - cheese whiz (no i’m not sorry)

Washington Capitals - either red velvet (Rock the Red) or pop rocks (Unleash the Fury)

Pittsburgh Penguins - toothpaste and oj (not sorry here either)

CENTRAL:

Chicago Blackhawks - vanilla. bc white people.

Colorado Avalanche - blue raspberry/some kind of fresh berry

Dallas Stars - s’mores

Nashville Predators - peanut butter cookie

St. Louis Blues - two-ball screwball, these weird ice cream cone things from the ice cream truck that are super artificial and had a fucking hard ass gumball at the bottom with a flavor that only lasted 10 seconds

Winnipeg Jets - oatmeal raisin bc they’re deceptively disappointing

Minnesota Wild - party animal crackers

PACIFIC:

Anaheim Ducks - popcorn/kettle corn

Arizona Coyotes - prickly pear

Calgary Flames - cinnamon

Edmonton Oilers - rocky mountain oysters (be careful googling this one)

Los Aneles Kings - rocky road

San Jose Sharks - phish food

Seattle Kraken - mint chocolate chip bc they’re fresh and fun and it’s only a matter of time before everyone hates them bc of the expansion draft

Vancouver Canucks - whale blubber / akutaq (shoutout to the Alaska and Pacific Natives)

Vegas Golden Knights - a really intense chocolate (you know. sin city.)

#this is High Effort content #any funny criticism can be directed to my inbox #and genuine criticism or anything else can be directed to the garbage can #originals #nhl #hockey #i can't tag this with every team

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kuramirocket · 3 years ago

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On November 23rd, the James Beard Award-winning and Emmy-nominated Mexican chef and television host Pati Jinich releases her third cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets. The years-in-the-making book aims to shed light on some of Mexico’s lesser known regional dishes, and is the culmination of Pati’s decade-long quest to share the best of her home country’s culinary treasures, as well as the people and stories behind them. With its wide range of recipes, historical context, and how-to cooking guides, Treasures of the Mexican Table is a versatile cookbook made for home cooks of all skill levels and culinary ambition.

While most are familiar with Mexico’s most celebrated classics like carne asada, mole poblano and tres leches cake, Treasures of the Mexican Table shows that those beloved dishes only scratch the surface of the country’s cuisine, which is as complex and varied as its terrain. Having spent years traveling across her birth country (from a small Mayan hut in the Yucatán jungle to the bustling, labyrinthine Centro de Abastos market in the city of Oaxaca, to the food stands of Nogales) Pati shows how Mexico’s foodscape is influenced not just by its specific regions and sub-regions, but also by its history and people.

Recipe examples from the book include:

Sopa De Hongos Con Guajillo / Guajillo Mushroom Soup — found in Mexico year round, mushroom soup is particularly popular in the summer months in the central part of the country where mushroom foragers bring wild mushrooms to local markets. Guajillo chiles give the broth a red hue and smoky taste to the rustic mountain soup.

Guacamole Ahumado / Smoky Guacamole — made using mashed and charred fresh chiles, this guacamole is popular in Mexico City and throughout central Mexico.

Enchiladas De Pollo Con Chile Colorado Y Tres Quesos / Three-Cheese Enchiladas — true to the northern Mexican style of cooking, these enchiladas are generously sauced with the region’s favorite red salsa, stuffed with three cheeses and Mexican crema and nestled into baking dishes before being baked.

Fideo Seco A Los Tres Chiles / Mexican-Style Pasta with Tomato and Three-Chile Sauce — In Mexico, fideo seco is set on the table much like rice and beans, especially in the central part of the country. First fried then simmered in broth or tomato sauce, the pasta of Mexico is in fact not saucey at all, much like the name fideo seco (or dry noodles) implies.

Flan Napolitano de Queso / Classic Creamy Flan — a traditional Mexican version of flan that Pati says “your aunt brings to potluck,” this recipe is called “Napolitano” because it includes cream cheese and uses sweetened condensed milk and evaporated milk instead of whole milk.

ABOUT PATI JINICH

Pati Jinich is a James Beard Award-winning Mexican chef. Her long-running PBS series Pati’s Mexican Table has brought Mexican flavors, colors and textures into American homes and kitchens, as viewers have watched Pati thoughtfully and enthusiastically guide them through the various geographic regions of the country. Named one of the “100 Greatest Cooks of All-Time,” Pati has won a Gracie Award for her television work, is the resident chef of the Mexican Cultural Institute, has been named one of the “Top 5 Border Ambassadors” by The Council of Americas, and has authored two cookbooks highlighting Mexican cuisine. This October, Pati is releasing her first ever PBS Primetime special, La Frontera, which highlights the unique foods and culture along the Texas-Mexico border.

Treasures of the Mexican Table releases on November 23, 2021. For additional information, visit PatiJinich.com. Follow Pati on Instagram @PatiJinich.

#🇲🇽#books #mexican #food #mexico #james beard award winning #gracie award #Mexican Cultural Institute #Council of Americas

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sweetheartofsecondlife · 4 years ago

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Saturday Summary 8/22

Turned into a busy day! First off was a Michael Jackson birthday set at the Attic, then I did 2 sets at Sphynx, filling in for the ailing Ankari (get better soon!). I didn’t have much notice for the second set, but I pulled it together, even if it is a bit random. sadly, MJ’s They Don’t Care About Us is relevant again.

Sphynx (both sets)

Norman Brown - Remember The Time The Equatics - Ain't No Sunshine Eve St. Jones - Blame It on the Boogie Michael Jackson Tribute - Thriller Andrea Balducci - Spooky Louis Armstrong - Spooks Charles Mingus - Mood Indigo Trombone Shorty - Tripped Out Slim Ella Fitzgerald - April In Paris Ray Charles - Joy Ride Scubba - Mais Que Nada - Jazzy Version Louis Armstrong - The Frim Fram Sauce Michael Jackson Tribute - I'll Be There Louis Armstrong - St. James Infirmary (Gambler's Blues) Jazzystics - Heartbreak Hotel Louis Armstrong - Summertime Dave Baker - Year of the Cat The Haggis Horns - Way Of The Haggis Willy Chirino - Guantanamera (feat. Arturo Sandoval) Louis Armstrong - Mack the Knife Norman Brown - Man In The Mirror (feat. Sounds Of Blackness) Count Basie - Oh Pretty Woman Solsonics - Montuno Funk Victor Wooten - Funky D Ella Fitzgerald - Dream A Little Dream Of Me - Single Version Alien Fashion Show - Detroit Swing City Louise Baranger - Love Potion No. 9 James Brown - Sunny Ray Charles - Let the Good Times Roll Louis Armstrong - La vie en rose - Single Version Willy Chirino - Yellow Submarine

The Attic

Michael Jackson - Black or White The Jacksons - Blame It on the Boogie Michael Jackson - They Don't Care About Us Michael Jackson - Ain't No Sunshine Michael Jackson - Blood on the Dance Floor Los Colorados - U Can't Touch This Michael Jackson - Rock with You - Single Version Michael Jackson - Bad - 2012 Remaster The Jackson 5 - My Cherie Amour Michael Jackson - P.Y.T. (Pretty Young Thing) The Jackson 5 - I'll Be There Michael Jackson - Dirty Diana - 2012 Remaster Michael Jackson - Man in the Mirror - 2012 Remaster Janet Jackson - Nasty Michael Jackson - The Way You Make Me Feel - 2012 Remaster Michael Jackson - Don't Stop 'Til You Get Enough - Single Version The Temptations - Remember The Time Michael Jackson - Beat It - Single Version Janet Jackson - Rhythm Nation The Jacksons - Enjoy Yourself Michael Jackson - Smooth Criminal - 2012 Remaster Michael Jackson - Billie Jean The Jackson 5 - ABC Michael Jackson - This Is It The Jackson 5 - Dancing Machine Michael Jackson - Jam Michael Jackson - Leave Me Alone - 2012 Remaster Janet Jackson - What Have You Done For Me Lately Michael Jackson - Thriller Michael Jackson - Dangerous The Jacksons - This Place Hotel (a.k.a. Heartbreak Hotel) Rockwell - Somebody's Watching Me - Single Version The Jackson 5 - I Want You Back The Jacksons - Can You Feel It - Single Version Janet Jackson - Escapade Phil Collins - In The Air Tonight - 2015 Remastered Janet Jackson - Black Cat The Jacksons - Torture Michael Jackson - Who Is It The Jacksons - Lovely One Michael Jackson - Blue Gangsta

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formeryelpers · 1 year ago

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Tacos Sinaloense #2, 931 Colorado Blvd, Los Angeles (Eagle Rock), CA 90041

Have I been to this taco truck before? The truck looked different than the one that used to be parked on Colorado near Figueroa. The menu looked different too. They have the usual: tacos, tortas, burritos, quesadillas, vampiros, sopes, tostadas, etc. Meat choices: asada, pollo, chorizo, pastor, cabeza, lengua (they ran out), tripa, buche, suadero, birria, pescado, camaron). Prices were not posted but I got three tacos for $7, so it’s cheap. Tacos feature two warm corn tortillas.

Pastor taco: liked the charred/grilled flavor and the abundance of spices, pieces of pork weren’t dry, perhaps a tad salty, not much cilantro, onion chopped into bigger pieces

Cabeza taco: beefy and tender, on the wet side so it made the tortilla wet, meat chopped into bigger pieces

Fish taco: tilapia or another mild white fish topped with cabbage slaw, chopped tomatoes, cilantro. Fresh and crunchy. Missing pickled onion, delicious creamy spicy sauce

These tacos were better than the ones I had from the old Tacos Sinaloense truck. Different cooks?

Credit cards accepted. They also have cold drinks.

4 out of 5 stars.

By Lolia S.

#Tacos Sinaloense #taco truck #tacos #street food #burritos #Eagle Rock #food truck

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rabbitcruiser · 2 years ago

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National Burrito Day

It’s time to celebrate and enjoy this simple but delicious food on National Burrito Day!

History of National Burrito Day

National Burrito Day Timeline

16th Century Ancestors of burritos appear

Food wrapped in tortillas becomes a Mexican tradition.

1930s Burritos first appear on US menus

In the US, the first restaurant to put burritos on the menu was El Cholo Spanish Cafe in Los Angeles, California.

1940s A Ciudad Juárez street vendor sells burritos

The story goes that this Mexican street vendor portioned meat out in tortillas, perfect for children, whom he called “burritos”.

1961 Mission-style burritos evolve

The Mexican food scene in San Francisco produces an extra large burrito that adds rice, guacamole and sour cream.

1993 First Chipotle Mexican Grill opens

Famous for their freshly made burritos, Chipotle opens its first store in Denver, Colorado.

How to Celebrate National Burrito Day

Getting in the spirit of National Burrito Day can be loads of fun and a tasty adventure. Get involved with the day by implementing some of these ideas for celebrating:

Try Making Burritos at Home

Go Out for Burritos

Don’t forget to ask if that favorite Mexican kitchen is offering any special deals or discounts in celebration of National Burrito Day!

Try out one of these Mexican restaurant chains that serves burritos:

Chipotle. One of the largest and most accessible burrito joints, this chain boasts almost 3,000 locations not only in the US, but also in Canada, Germany, France and the United Kingdom.

Moe’s Southwest Grill. This one is perhaps not quite as well known, but Moe’s is still a viable option that has up to 700 locations throughout the US.

Enjoy a Tex-Mex Themed Day

Create a Burrito Themed Playlist

Have tons of fun creating a festive playlist of songs celebrating the home culture of the burrito. Get started with some of these fun ideas for songs that give a nod to National Burrito Day:

How Do I Feel (The Burrito Song) by Hoku (2000). The songwriter penned this one in honor of a boy she liked who worked at a burrito stand. Sure, it’s a little silly, but it’s also rather fun.

Burrito by Pete Yorn (2003). Known for his ability to play the bulk of the instruments on his albums, Pete Yorn sings this song where he offers the listener a bite of his burrito.

O Burrito by Fernando Corriera Marques (2009). This tribute is sung as it should be – in Spanish!

The Burrito Song by Creed Fisher (2022). A strange but compelling song by Creed Fisher, this one is more of a kids’ song but certainly shows its love for burritos too.

National Burrito Day FAQs

How to fold a burrito?

Fold a warm tortilla by folding in on the sides, folding the bottom up, and then rolling up.

Are burritos from Mexico?

Burritos may have gotten their start in the northern regions of Mexico, but they crossed the border to become “Tex-Mex”.

Can burritos be healthy?

Burritos made with low fat meat, beans, rice, and a small amount of cheese can be healthy.

Do burritos have rice?

Though original burritos would not have included rice, many people make them with rice now.

Are burrito bowls healthier than burritos?

People who choose burrito bowls instead of wraps can save on calories, carbohydrates and also be gluten free.

Source

#Jaime-Style with cheese & sauce Burrito #so good #Taco Temple #Morro Bay #California Burrito #Super Chile Verde Burrito #Asatas Burrito Super #USA #tex-mex food #National Burrito Day #restaurant #first Thursday in April #travel #6 April 2023 #original photography #California #summer vacation #tortilla chips

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anewkaiju · 5 years ago

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Top Chef Los Angeles Recap: Episode 1

These are strange times. There has always been an element of the unknown to our day-to-day, but typically it's only ever discussed or thought about in terms of limitless potential and never-ending, never-ceasing possibility. Of course, there's also always been a flip side to that element of unknown. You know it. The dread-inducing one. The one no one ever wants to bring up, delve into, wrestle with, or even talk about really. It's hard to say for sure, but that may be where we are now. Or maybe it isn't, and all will be well eventually. This shit is so strange and is going to take time to figure out, but we all have to figure it out and our best chance at figuring it out is considering our community and working together. So, we got that going for us.

These are also strange times that require certain measures to be taken to keep everything hammered down and in place. Put another way, a little TV is needed in order to provide some sort of sense of stability. Put yet another way, it'll help keep shit together. Which is how, we have ended up here. For reasons that are not entirely clear to me (yet) an idea formed in front of me that this latest season of Top Chef (the 17th one) needs to be written about. So, here we are.

The first thing to note about the new season of Top Chef is that it is an All-Star season, which just means that these are all contestants who have been on the show before and have now been invited back. This raises immediate questions in my mind concerning how one becomes a Top Chef All-Star. On what basis exactly is a chef measured to make this sort of call? This doesn't feel like something we can compare to the NBA's All-Star selection process. There, they have the fans for the starters and then league coaches and members of the press vote for the reserves. So, with this cast, are we supposed to believe these are fan favorites or have these chefs been chosen because the people who watch food most closely believe them to be the best? Little of both?

One of the other things about Top Chef and watching Top Chef, at least for me, is that maybe that stuff doesn't matter. You could try to handicap this show and identify the frontrunner and the number one contender and track everyone's progress through that lens, but that grows old eventually. In my mind, the show is at its best when someone is dialed in and making what feels like the best food they've ever made in their entire life. A lot of the time this individual making what feels like the best food they've ever made is painted as the underdog, and that's fine. Watching an underdog zig and zag their way through a competition, defy the odds and then take the title makes for pretty good entertainment. It's also one of those things where there's a lot of talk about James Beard nominations and "features in Food & Wine magazine" and it all sounds really impressive, but what do those accolades actually mean, and more importantly for our purposes, what do those accolades mean for TV? Where's your resume when you're cooking in the snow on the side of a mountain? Also, what does pedigree matter when so often on this show the judges slam someone for cutting corners or ignoring fundamentals? It's also important to note that I know almost nothing about food aside from what I have discerned from watching this show.

How food is thought about and talked about on TV and the internet has changed considerably over the last few years. In the early to mid 2000s, 'good cooking' was more often than not presented and defined as all about splashy presentation, style and a million other things going on at once. The term "celebrity chef" originated around this time to describe someone who is now famous because they cook. Your signature could just be a wild looking plate. This isn't meant to put down food artists, but perhaps some passes were given that shouldn't have been. It's like if you could talk it up enough and find the right wrapping for it then, magically, no questions are asked and what you are putting out into the world doesn't have to be fact or quality checked. This all works on the timeline too as this was also a period in history were there lots of bad rappers at the top (50 Cent, Ja Rule, etc) and the NBA was mired in this weird post-Jordan funk.

It's almost as if things had to pivot back in on itself. These days, simplicity is celebrated. Or maybe it has always been essential and I am just dumb. Either way, let's call this foggy idea the Chef's Table Effect. Now, with chefs, you want to know about their approach to food and what their mindset is like. We want to know how they look at food and how they get it. We want to learn about real, living, breathing chefs and not just be told about someone who is now famous because they cook. In early seasons of Top Chef, there were more personalties, people who just wanted to rub elbows with celebrities and put their names on restaurants. Over time, that has subsided some and when it does happen it comes across as much more transparent. The good chefs emerge no matter what. Their personalties reveal themselves in their own time (call this the Kawhi effect if you must,) and because they are making 'good' food it's all that much more enjoyable/rewarding to watch. We are in this time where food is considered in more serious terms, and as a result, we get more grounded, thoughtful food TV programming. I like to think of it as more of an actual uprising. Everyone collectively all at once had one too many exploding shrimp cocktails bathed in brandy and bedded in dry ice and began asking questions about what we are doing here exactly. With that in mind,

The episode itself was fairly straight-forward. The chefs show up. They are asked to do a mise en place, which is like a prep work drill essentially but since this is a competition show there's a real emphasis on speed and accuracy. There were artichokes, oranges and almonds, and it was explained, that the first five chefs to break down their artichokes would form a team and be allowed to leave for a kitchen right away. When this happens, all remaining chefs would stop with whatever artichoke business they may have left and shift their attention to the oranges. Once five chefs had handled their oranges sufficiently they would then become the second team and then be allowed to head for the kitchen. Everyone left with the almonds would take on the mantle of the third team, and be allowed to move to the kitchen once they were all finished. This opening challenge served mostly as a shakeout session to get things moving and for viewers at home to see if anyone is trying out a new style, whether it be a cooking flourish or a new haircut.

After the mad dash mise en place, the chefs are once again sorted into teams, although, this time around, they go into five teams of three as opposed to three teams of five. For the main challenge of this episode, each team has been asked to make a cohesive, family-style seafood meal over a single open flame and an open flame only for a table of esteemed, established chefs and cuisine writers.

here is what they presented:

Melissa: Grilled Swordfish with hot & sour sauce, ember grilled radicchio and fresno chiles

Karen: Grilled scallops, gingered plums, nuoc cham and nappa cabbage slaw

Angelo: West coast oyster with smoked bacon rice porridge

Bryan: Sea urchin, spot prawns with hibiscus ponzu and burnt avocado

Joe: Sesame and semolina flatbread with clams, fried garlic, sea urchin, pickled peppers and miso parmesan aioli

Lee Anne: Shoyu Tare Glazed Halibut with charred sweet corn and cabbage, sea urchin and uni miso beurre blanc

Gregory: Charred salmon with grilled peaches and roasted chili dressing

Jamie: Steamed mussels with ember scaled cream and toasted bread

Stephanie: Brined prawn with charred tomato sauce and roasted corn dressing

Jennifer: Spiced tuna loin over grilled kale with red pepper tahini sauce

Nini: Grilled scallops, carrots, tomatoes with charred brussels sprout & fennel salad

Kevin: Eye of swordfish braised in chorizo with coal-roasted onion, olives and peas

Lisa: Charred shrimp and scallop ceviche with candied squash, mushrooms and avocado

Bryan V.: Sablefish with corn porridge and charred leeks

Eric: Chesapeake boil with grilled prawn

It's striking looking at all of these dishes written out. Granted, this is being written from a position of hindsight, but it's so clear which dishes were a hit and which were not. Again, I'm not very bright so this isn't a food know-how thing. It's just a words thing. The most composed, concise dishes were the ones that elicited acclaim. This should maybe be a working rule. If the description of your dish runs over a line long, then you might be in trouble. (You might be looking at Lisa's dish and noticing that it runs over, but it's just barely. She's a great chef who is being oddly slept-on already. She went all the way to the final in her season and has a very no nonsense, quiet drive.)

Anyway, the judges loved Gregory, Jamie and Stephanie's meal with Gregory taking the overall win. Joe, Lee Anne and Bryan had far and away the least liked dish. The challenge called for a family-style meal, indicating that everything will end up on the same plate, so the two sauces made that one flatbread mad soggy. Joe went home for it. (Lee Anne ran into some issues on the grill, but these things happen and Padma said there was a lot to like about her dish. Lee Anne was also on the very first season of Top Chef and the last time anyone saw her was a few seasons back when she surprise-returned. In that episode, the challenge was to cook over an open flame in four feet of snow on the side of a Colorado mountain. Lee Anne was four months pregnant. After she knocked out her dish, she seemingly achieved clarity and announced to everyone that she was going home to prepare for the birth of her child.)

For whatever reason, it tends to take a few episodes before the show really starts moving. There will probably be a few more wild-sounding challenges under even more wild-sounding circumstances. Based off of the "this season on Top Chef" tease shown at the end of the episode, the competitors visit at least one museum and at least one stadium. The official title of this season is Top Chef: Los Angeles which would suggest that everything will be contained to the city of Los Angeles as opposed to the entire state.

There was also a moment in the tease where actor Danny Trejo, star of Machete, Machete Kills and the forever-stuck-in-development Machete In Space, can clearly be seen visiting the Top Chef kitchen which is wildly encouraging.

#bravo #tv #top chef #recap #review #writing

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andy-andromedus · 5 years ago

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Ingredients:

Six eggs

A square of butter

Two tortilla chips

A $4.99 Colorado magnet

Lime juice

Olive oil mayonnaise

Chili sauce

Knife

Two tablespoons of bullshit

Dirty stove

Irresponsibility

Lo: babe-

#nO #submission

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ladybalem · 6 years ago

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Hollywood - a Confession about Eddie Kreezer

Yayo! Here it is another request successfully delivered! (or so I hope, lol) I need to confess I love writing on Eddie Kreezer, it's so much fun, although he's actually a jerk. Well, maybe it's precisely because of this that it's so fun, lol. Check the request: https://ladybalem.tumblr.com/post/183522911628/one-imagine-where-you-are-from-the-city-and-your And here we go! * * * (***) had been driving through the north American roads for many days now. To decide to trip from New York to Los Angeles, all alone and in a car, it's an adventure, let's stipulate. To cross the whole country and, more than that, a whole continent, from east to west, isn't an easy task. When (***) decided to do this, she knew it wouldn't be easy, but she wanted to see Hollywood, she wanted to know the place where all dreams are manufactured, she wanted to know the most magical place in the world, cause it had been her dream for her whole life. So, as soon as she had the opportunity, (***) left New York, where she had been born and lived her entire life to leave tacking to the west coast, tacking to California. What she couldn't expect it was that, before reaching her destination, that it was the fantasies world, she would find a sampler of the most raw of realities. Going through Kansas, some kilometers after the small city of Hays, leading into Denver, Colorado, in the middle of nowhere, (***)'s car broke. Just broke down. It wasn't gasoline missing, not even water, not even oil or anything else, even because she had been quite worried and heedful to all of these details. That is, it wasn't nothing that it could be predictable, nothing to which she could control. The uncontrollable, something that (***) always feared a lot, was finally showing itself to her in her dream trip. As soon as her car simply choked and after some few meters just stopped giving no sign that it would restart again, almost in despair (***) looked around, seeing not even a single living being in the distance. The road was desert and the sun was starting to show that it was about to descend into the west, ceding place to the night, and not knowing very well what to do, she opened the door, getting out of the vehicle, lifting up the engine's hood. Nothing. Apparently nothing wrong. Any way, she didn't knew a thing about engines. It was there a single thing to be done: To wait for someone to come along the road, and ask for help. It was already end of summer but the sun it was still scalding, and inside the car it was like a real oven, so the new yorker girl searched for the shade under a solitaire tree that grew a bit aside the road, letting the car hood lifted so the people would see she was in need of help. And this way (***) sat under the tree, looking into the nothing and awaiting for a car to make its appearance. It passed many hours and nothing, and (***) began to really fear that no one would come and she would have to spend the night right there, and it was an idea that really scared her. It was already getting dark when she returned to the car, turning on the emergency lights, leaving it with its doors opened so its interior could refresh and she came back to stand next the tree, this time sitting on a stone. And it passed hours until she finally could see a pair of headlights to arise in the distance. Soon the white pick-up truck appeared, lifting a cloud of dust behind itself, and (***) got up from where she was, anxiously. But the pick-up didn't stop. It just passed by her car having not even diminished its speed, simply going ahead, and (***) jumped to the dirt of the road, shaking her arms in the air just like if gotten crazy as crying for help, hoping she would be seen. And she was. Through the rear mirror the truck's driver saw her shaking her arms up, and pulling a deep drag of his cigarette he thought for a second before to stop and start the reverse gear. Smiling relieved as she was seeing the pick-up to come back, (***) coughed a bit because of the dust, rubbing her eyes as the pick-up stopped towards her. - Please! My car is broken, and I've been left here for hours! Do you know something about engines? I need help! - still rubbing her eyes she was talking in a hurry, having not even still looked to the driver through the opened window right in front of her. And when (***) finally managed to open her eyes and look at him, it was swallowing that she saw right before her a quite attractive man around 25 years old, green eyes and full lips that was smiling openly, peacefully smoking while looking at her and patiently waiting for her to stop, when he told: - It may be, I know a little, yeah. Where's your car? - the man asked her still smiling, and feeling confused (***) pointed at the car that was left right back there. In an extremely sympathetic way the unknown man smiled, opening the door and getting out of the pick-up truck as soon as he took a flashlight from inside the glove compartment. And as he got down to the road, (***) could see how he was tall and lean, but of a defined leanness, and she couldn't avoid to notice how he limped with his right leg, thinking within herself that he had surely been into some sort of heavy accident. Arranging on his head to the black cowboy hat he wore, the unknown man seemed to study attentively to her car's engine under the flashlight with his cigarette balancing at the corner of his lips lábios and an attentive expression, until finally to give a step back, lowering the car hood. - Well, sweetheart, there's nothing I can do. Your car will need to be towed. The engines just stopped working. Suddenly frightened (***) looked at the unknown man with supplicant eyes: - But what am I going to do? I just can't spent the night right here! - And you won't, sweetheart - the man smiled, finishing his cigarette and throwing the tip away - From a distance we can notice you're a lady, a family girl, you can't spend the night on the road like this. I'll take you in my truck to a motel to which I know. There, you can spend the night fully protected and, tomorrow morning, you make a call to the tow truck - and he smiled once again - Take your things and come - and without anything more he just turned her his back and retirned to his pick-up, limping tranquilly. - But wait... I not even know you - she said. - I'm Eddie - he said, smiling and taking off his hat, courteously introducing himself. Being still suspicious, (***) gave the unknown man a look. A name it didn't mean nothing, he could be just lying. Never in New York she would get into an unknown man's car... But there it wasn't New York, she thought. He was just a hick. What evil could she do to her? It was just a hitchhike to the motel and nothing more. And it was an emergency. - Ok - she said - I'll take it. * As soon as they entered the roadside motel, at the reception (***) looked around suspiciously. It there was something wrong in the air, but something to which she couldn't precise what it was. - Here, my friend - Eddie said to the receptionist, an old man wearing a white shirt still dirty from the sauce of the midday lunch - A room for me and another for my respectable (***), please. - Unfortunately he have a single room available by now - the old man responded, and suddenly (***) turned herself to the key's board, seeing that it was at least ten keychains hanging there. - But and what about all of these keys? - she asked - It there are a lot of available rooms, yes. - They're all reserved - the man answered without looking her in her face, and it was obvious he was lying, (***) just couldn't know why. - I would tranquilly cede the room for you, miss - Eddie said - if it there was another motel in these environments, but it there's not, in many kilometers from here. So, I guess we'll have to share it. - I won't sleep at the same room than an unknown man - she said quickly, shaking her head. - The best way to know someone is to sleep with them, don't you never hear it before, (***) darlin'? - Eddie winked at her with a smile before turning into the counter and take the bedroom's key, discretely giving to the old man a well rolled note of 50 dollars, without that (***) could notice, just taking his way upstairs and leaving her behind. For an instant (***) looked around, holding her purse close to her tightly. She had no way to go away, she had no way to get into another motel not even how to get back to her own car, and she found herself in a dead end. And calling herself crazy, (***) finally turned and started to go upstairs quickly, going after Eddie. He had left the bedroom door opened, and apprehensively (***) spied to the inside, noticing with displease that it there was just a large couple bed right in the middle of the room. And swallowing she gave a step to the side as she heard a noise coming from the bathroom, opening her eyes wide as she saw Eddie coming from inside there already shirtless and in barefoot, wearing only his tight jeans and nothing more. - Come, sweetheart, come in, feel yourself at home. The bed is large enough for the two of us, and I promise I won't do not anything to which you don't want - he said while taking his belt off, (***)'s eyes following the movements of his hands in a tense way. - Eddie, I didn't know we would stay at the same bedroom, or I wouldn't have accepted to come - the girl said under a breath, still holding her purse close and not managing to get out from place. - And would you stay all alone in the road in the middle of the night left to the hazard to be attacked by an insane one? No, darlin'. Here you'll be safe - he said seriously, coming back to the bathroom and leaving the door open, and soon she could hear he was peeing - Of course you would come, in a way or another. Slowly (***) entered in the bedroom, leaving her purse on the bed stand, completely tense sitting at the edge of the bed, and as Eddie came out of the bathroom again, he smiled at her, going into the exit door and closing it. - Go prepare yourself to sleep - he said - Feel at ease. Here it mustn't be like the places to which you're used in New York, but you can get surprised. - Are we going to sleep? - she asked, feeling not quite sure. - Scout's word - Eddie responded. * (***) delayed a lot in the bathroom, under locked door. Actually, she was afraid of getting out from there. But, at the end, she thought, what Eddie could do against her? It would be an hypocrisy she behaving like a scared little virgin girl, a thing that she wasn't for a long time now, as it would be as well to say that the cowboy wasn't attractive, because he was. When he had got out shirtless from the bathroom (***) just couldn't not notice his defined abs. And after all, maybe he was just only a hick guy, who would not even try anything, and in case of him trying she would just say no. He wouldn't be crazy to attack her in a place in where she could cry for help. And believing this way it was that (***) finally got out from her hiding place. There he was, lying on the bed, smoking a cigarette and watching tv, opening a smile as soon as he saw the door being opened. - Sweetheart, I was thinking you would sleep inside there. It just wouldn't be comfortable at all. (***) tried to smile, but the smile came out so half-hearted as it could be, and sitting at the edge of the bed with her back turned at him the girl awaited for a while before to bend over and start taking her shoes off. - Will you sleep all dressed this way? Don't you have a nightgown? - Eddie asked, and still with her back turned to him she answered with another question, from which she quickly got regretful: - And do you always sleep wearing jeans? - I didn't take it off to don't be impolite to you, but I can take it off, if you don't mind, (***). - But I do - she said quickly, laying down still with her back turned to him and turning off the bedside light at her side - And, if you could to turn off the tv before falling asleep, I would be thankful. Tomorrow morning I'll call the tow, thank you very much for the hitchhike - she said mechanically - And be at ease, cause I insist on paying half the price of the bedroom. - I insist on paying it for whole, I know how to be a gentleman. Only breathing, (***) stayed there, with eyes open, the seconds seeming like minutes and these like hours, until Eddie finally to move over the bed, lifting himself up over an elbow into the way of her back, taking still some more time to finally take a handful of her hair and lead it into his nose, breathing in its perfume. Closing and tightening her eyes (***) got struck into the dilemma of asking what the hell he was doing or not, trembling as she felt his hand to ground on her hips, when she decided to talk: - Eddie... What are you doing? - I can't believe that in New York you don't know what's it - he laughed. - I didn't come here for it, Eddie - (***) said, but having not much conviction in her voice, and as he noticed it, Eddie laughed, his large hand sliding down along of her thigh. - And then you say the hick here it's me? - he laughed - You came into a motel's room to lie in a bed besides a man and will you tell me that you don't want it? - Eddie... I'm going to scream. - Do this. I love screaming women - he said, this time seriously, using the hand on her thigh to make her to turn and lie on her back with a single and quick movement, with agility getting atop of her, who panted in fright. - Eddie... Really, I'm going to scream! - I just can't wait for the moment that you'll start to scream, darlin' - he said, having a weird smile on his face as he grabbed both of her wrists, lifting her arms over her head, then descending upon her neck hungrily, biting and sucking, (***) feeling her heart to discharge and her breathing became cut - Come, I'm waiting. - You're crazy - (***) said with a panting voice, trembling under his weight over her. - And aren't you? - and leaving her arms, to which (***) obediently kept at the same place, Eddie quickly led both hands to the jeans he wore, opening his pants quickly before to pull her dress up and ripe off her panties, once again grabbing her wrists - You didn't think I was helping you for nothing, don't you? Or are the city girls so ingenuous like this, sweetheart? - You are crazy! - But you find me exciting, don't you? I excite you. Closing her eyes (***) moaned when Eddie finally kissed her, her legs automatically spreading apart for him, her hips arching up into his. It was true. He excited her. It there was no way to deny it, it was a fact. * The following morning (***) didn't call the tow truck. She left her car where it was, she left behind her plans of visiting Hollywood, she abandoned everything she had been before having met him. And she continued on her way with Eddie Kreezer. * * ****************************** MY CONFESSION TO PRIOR PHILIP: So, my present day's confession goes as it follows: As a big city girl, I'm going to say that, no, we're not ingenuous, no... But crazy people can be found everywhere, not only in the big cities. Cause, isn't, let's stipulate that to abandon everything to go along this boy it's to be crazy, prior, like, VERY crazy. Wait until she has the surprise of seeing the handsome causing confusion at the bar. Starting fights. Breaking everything around. Drinking it all. Sniffing it all too, cause everyone knows he sniffs it, prior, what an absurd. Wait until her seeing him spanking the other boys to death. Wait until he sells her in payment of coke debts. Yeah, my love, then the person will learn in the worst way that you shouldn't take hitchhiking from strangers, just like grandma used to say. For the most pretty handsome the driver may be. What, prior? Am I today quite moralist? In wise of passing forward the morals of the story, I shall really be. Cause every story has a moral and this one's is: Listen to what your grandma used to say. And don't make crazy things. Like, stay in New York. And be a good girl. It's that, children. AMEN, LORD BALEM!

#eddie redmayne #eddie kreezer #eddie kreezer x reader #hick #fanfic #fanfiction #imagine #hollywood

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microshiner · 5 years ago

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The problem with owning a van

At 1 PM on Sunday afternoon, I am sitting alone at a four-top table in the middle of a large buffet room. Soccer is on the TV in front of me and soccer is also on the TV behind me. I don’t know who is playing, or what the score is. I don’t have my glasses on, so I can barely see the screen. The room is fairly packed and full of conversation, although not in English, so despite all the activity I sit alone with my thoughts. I have three plates of food. What I would consider to be the main plate, the one I have been digging into the most fervently, is a mixture of lo mein noodles, sweet and sour something or other, wontons, french fries, onion rings, chicken nuggets, garlic bread, steamed mussels, and ice cold jumbo shrimp. I also have a large plate of salad. The third plate is a pool of sauce, mostly ketchup.

As cliché as this might sound, I am not in Vegas, and unfortunately, not hungover. But I am running on no sleep and walking with a severe limp, having trekked a good sixty or so miles back and forth across a festival site over the previous few days carrying everything from amplifiers to old wooden tables to dollies of Red Bull and Blue Moon.

Such is life in the summer months - full of festivals and constant events, keeping the bills paid while slowly draining the sanity. For many of them, I am fortunate enough to be on the press side of things, where my main responsibilities are observing the action and conducting a couple interviews along the way while keeping a steady stream of booze flowing in, because I heard a rumor once that alcohol helps prevent your ears from being damaged by loud music. It acts as a protective layer between the blasting speakers and your ear drum. I’ve got to look out for my health in these situations.

If I remember correctly, the guy that told me that felt it necessary to scream it at me from right in front of the stage as he was plugging his right ear with an index finger and holding a can of Coors Light in the other hand.

I was far from the media this weekend, though. More like a grunt laborer. But hey, you gotta do what you gotta do, and I did manage to score a couple vouchers for the food trucks. In the end, it was probably worth a few days of schlepping gear in and out of a Ford Econoline.

That’s the problem with owning a van. People are always wanting you to use it. I could make a monthly payment if I had a dollar for every time I’ve had to come up with an impromptu lie like, ‘Oh, yeah man, I won’t be able to help you move today because my van is actually missing the engine right now. Must have gotten stolen overnight or something. Sorry.’

One can only be so much of a workhorse. Two, however, can be just as good as four or five, as I learned last week from a band called You Knew Me When at Jagged Mountain Brewery in Denver. I was finishing off a long work day with a pint and had the chance to talk to the group before they took the stage (in this case, the corner of the tasting room) for a happy hour set and get the lowdown on how they make a living booking tours based around breweries and distilleries and what their music is all about. This two-piece has the sound and style of a full band, and then some.

The husband and wife duo of Cie (pronounced ‘See’) and Karisa Hoover hail from Nashville, the home of country, but they wanted to do something a little different. Cie comes from a heavy metal background, Karisa is about as close to the definition of an indie girl as you can find, and while their sound is certainly far closer to indie than metal, good metal to me wears its heart on its sleeve the way punk became known for, and with a glance at Cie’s lyric sheets, you will find plenty of heart.

Their live performances are full of that same heart. Heart, and booze. You Knew Me When traverses the region hitting primarily breweries and distilleries, sharing their craft music with hordes of craft guzzlers night after night and doing a fair amount of ‘sampling’ along the way. “We have a limit of two drinks before we play,” Karisa says. “I’m drinking kombucha right now so that I can adhere to that rule.” I think back to the time I’ve spent on the road and wonder why the hell I never of thought of that. So many sloppy performances could have been marginalized.

The two met while attending Belmont University in Nashville, Cie learning up on PR and marketing and Karisa studying music education. Together with their musical prowess, and following a wedding and several years together, they felt they had the necessary skill set to uproot from the shackles of everyday life and become a full-time touring band. The two did not start playing music together right away, but over time began to feel that their artistic juices could create one heck of a punch.

“I think it was really the creative drive,” Cie says. They decided, after putting together the band, to take a one year sabbatical from work and see what they could make happen musically.

“Three years later, here we are,” says Karisa with a laugh.

Traveling with only two people, both Cie and Karisa hold multiple instrumental duties. Cie sings, plays guitar, and handles foot percussion, while Karisa holds down the piano, ukulele, glockenspiel, cymbals and, oh yeah, does some singing herself. “When we started touring, we decided to just do the touring thing with just the two of us, so it was like, how can we create more of a cool sound with just the two people so that’s when we added the kick drum and she added some cymbals. We added stuff to fill out the sound as a duo.”

You Knew Me When is approaching their 100th brewery, quite an accomplishment. I haven’t even drank at that many breweries, let alone gigged. I just met these guys, but I am proud of them. They also have quite a few distilleries under their belt, with WildRye Distilling out of Bozeman, Montana being their favorite (also noted is Willie’s Distillery in Ennis,. Apparently, I need to visit Big Sky Country). They are doing it, and since I have no two drink rule on this particular night, I stop by State-38 Distilling on the way home to celebrate the band’s accomplishments.

To be honest, I have never tried locally made tequila here in Colorado, and I’ve been meaning to check these guys out for a while. Owner and Master Distiller Sean Smiley has built a solid reputation for his products- they are one of the few I’ve actually seen in the small, corner liquor store down the street from my house. Their tasting room boasts a wood-paneled bar and similar flooring, giving it a rustic finish that feels very Colorado appropriate.

“We’re a 100% agave distillery,” says lead distiller JT Tewinkle. They distill tequilas, obviously, but also a Blanco Agave Spirit and an agave-based vodka and a gin, both the world’s only. Add to that list North America’s only one-year aged Anejo and you’ve got yourself one of the most impressive menus in the country, let alone the 38th state which they call home.

It was during the aging process for the Anejo that Sean and JT came up with the concept and plans for their agave-based vodka and gin. “We started off with the Blanco and the Reposado, and then we were literally sitting on our heels for a year for the Anejo, so we had to start looking at other things we could do,” Tewinkle says. “There’s two rules with vodka - it has to be distilled at 190 proof or better, and it has to be filtered. So basically that means you can make vodka out of shoe leather if you (follow the rules).”

This is apparently the case with a lot of the mass-produced vodkas you see on the shelves at liquor stores and bars - when you read ‘distilled seven times,’ it often means that they started with garbage ingredients and had to distill it that many times just to get to 190 proof, meaning their bragging of a high number of distilling cycles is little more than a bad marketing ploy. “It’s a trick of the vodka industry,” Tewinkle informs me.

He and Smiley have known each other for twenty years. Smiley started the distillery and hired JT as his lead distiller almost immediately, confident in his knowledge of tequila and experience in the bar industry. “I’ve been a tequila guy my entire sixteen year career, so it was a very easy segue to learn how to make it. Plus, I have a chemical engineering background from college, so that didn’t hurt.”

I am lead into the distilling area behind the tasting room and poured a sample of the Reposado straight from the barrel. Their agave is 100% organic, right out of Jalisco, Mexico. All products are distilled and bottled in-house from agave to glass by the two themselves.

“I love distilling,” Tewinkle says. Smiley does as well, as I gathered from email correspondence, and it shows in their product line. I have yet to taste anything near what they are doing with their agave liquors. Back in the tasting room, I familiarize myself with a few more of their products. Not a bad cap to what has been a good day - nothing like a little craft agave to restore your sanity.

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