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maythedreadwolftakeyou · 7 days ago

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Juniper Aldwir x Lucanis Dellamorte

1 2 3

hrhrghhhhhh i wrote 4000 words between 3-6am last night and i will not be editing them. but i am Compelled to fill in all the gaps with Juniper and Lucanis so here we are

*****

Lucanis isn’t sure where Rook goes, when she slips away alone through the Eluvian. But it happens regularly enough that he notices the pattern after only a few weeks with her and her team. He tries asking Neve one morning, while he wrests control of the coffee making supplies for her own benefit. She shrugs, and sits down at the table with Harding instead to wait, while Bellara hums and mutters to herself at the stove.

“Rook won’t be joining us this morning?” He asks, casually. He’s sure it sounds casual. He’s a very casual person.

“Guess not.” Neve replies, and he hands her the steaming cup. When this produces no follow up, he tries prompting again.“Where did she go? Should one of us be with her?”

“She didn’t say anything to me,” Harding yawns. “Just errands I guess.”

He sits with them, and sips from his own cup, closing his eyes and letting the scalding bitter sensation wash everything else away for just a moment. There’s no way to say that the only thing he knows is that Rook’s not just out on errands through one of the further mirrors. Because the only reason he knows this is because Spite always seems to know, and keeps telling him. Whenever anyone comes through the mirror, alone or together, the demon announces wherever they’ve just been—tree sap and dirt, seawater and smoke, blood and metal. He’s almost gotten used to it, though he had to catch himself from asking Harding how her excursion to Arlathan went before she’d even told him where she’d gone. But each time Rook leaves alone, and comes back, all Spike does is hiss quietly to itself. Nothing, the demon whispers sometimes. Nothing at all.

Bellara clatters her way to the table and deposits the overflowing skillet of potatoes, sliced ham, and melted cheese in the center. It looks like a mess, but when he serves himself a portion and bites in, the warm salty flavors melt perfectly into the tiny flecks of rosemary she’s seasoned it with. There’s something else there too, a bit of heat—mustard seed? He’ll ask her, later. And then the conversation has moved on, to the latest newspapers Neve’s deposited on the table, and some column within Bellara’s particularly excited to see holds an update. He lets the chatter wash over him as he eats, trying to let the curiosity fade from his mind.

“You didn’t finish,” Spite hisses in his ear as he puts his fork down, and Lucanis looks down at his plate, which is empty except for the crumpled napkin set beside it. “You have to eat that part.”

“That’s a napkin, Spite,” he mutters. “We don’t eat napkins.”

“I’d hope not,” Neve replies dryly, and he can feel the back of his neck flush. He doesn’t like reminding them of what trouble he’s brought with him to their sanctuary. Of what he’s become.

He clears his throat. “I’m going for a walk. Here, let me take your plates.”

Harding waves him off. “My turn for dishes. Go ahead.”

And so he flees the gentle camaraderie the way another might flee a battle.

He heads to the giant mirror below the hall himself, since it’s so on his mind. He can stop in at the casino and see if Viago has any more information on how the Venatori found where Caterina so unprepared, or if Illario’s left him any messages about Zara. And even if there’s no news, and it means continuing this agonizing wait, at least perhaps Spite won’t be so riled up, and he can make a quick trip down to the market.

He is halfway down the hall when the surface shimmers like a stone thrown into a reflecting pool, and Rook emerges and steps down to the walkway.

“Oh, hello,” she greets him cheerfully. “Sorry, did I miss breakfast?”

He shakes his head. “The others should still be eating, if you hurry.”

“Well, sorry to have missed you, then,” she says, with the small half-smile he hasn’t quite puzzled out. “See you later.”

And then she walks past him and up the steps to the main hall, and Spite stands and watches her go.

“Emptiness,” it growls in the slight breeze of her passing. “It should be there and it’s not.”

“It’s fine,” Lucanis tries to reassure it, and that gesture in itself is absurd. He should not be trying to comfort a demon. “Rook can take care of herself.”

“YOU should take care of US,” Spite roars instead, and he involuntarily flinches back at the sudden transition to rage. Why does this still surprise him?

“Get us out! You PROMISED!”

“Quiet,” he snaps. “I am going out. We’re going to Treviso.” And there’s truly nothing else he can think to do, unless he wants to face another tantrum, so closes his eyes and steps through the mirror himself.

#ramblings #juniper aldwir x lucanis #eventually. i promise #i need to figure out what they sound like first #my stuff #my writing #dragon age //#dragon age: veilguard //#jade plays dav #datv spoilers #da4 spoilers #the crossroads #lucanisposting

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irpspices · 3 months ago

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How Indian Spice Exporters like IRP Spices are Flavoring the World Spice Market

India’s spice industry is famous for its incredible variety of rich, aromatic spices. For centuries, Indian spices have traveled far and wide, transforming global cuisines and adding depth to dishes everywhere.

Today, Indian spice exporters, including IRP Spices, are not just participants in the global spice market—they’re redefining it. Here’s a look at how they’re making an impact and spreading their flavors across the globe.

1. A Tradition of Excellence

Indian spice exporters have a legacy that stretches back thousands of years. The ancient spice routes once connected India with the rest of the world, establishing it as a key player in global trade. This heritage continues to influence today’s exporters, who combine traditional knowledge with modern practices to ensure top-notch quality.

Companies like IRP Spices honor this tradition by delivering spices that meet the highest standards, making their mark on the international stage.

2. A World of Flavors

India boasts an impressive range of spices, each with its own unique taste and culinary uses. Whether it’s the spicy kick of black pepper, the warm sweetness of cardamom, the earthy richness of turmeric, or the sharpness of mustard seeds, Indian spices offer something for everyone.

This wide variety is a big advantage for exporters, enabling them to cater to diverse tastes around the world. Most Indian spice traders including IRP Spices offers a broad selection of spices, enhancing dishes with their distinctive flavors and catering to global culinary needs.

3. Cutting-Edge Processing and Packaging

Modern spice exporters are embracing new technologies to keep their products fresh and flavorful. Techniques like cold grinding, steam sterilization, and vacuum packaging help preserve the quality and shelf life of spices.

Plus, innovative packaging solutions—like resealable pouches and eco-friendly materials—make it easier for consumers to enjoy premium quality spices at home. IRP Spices is at the forefront of these advancements, constantly updating its methods to ensure that spices reach you at their best.

4. Committed to Sustainability

Sustainability and ethical practices are becoming increasingly important in the global market, and Indian spice exporters are rising to the challenge. Many are adopting organic farming practices, reducing their environmental impact, and ensuring fair trade for farmers.

By focusing on sustainability, exporters not only help the environment but also appeal to a growing number of eco-conscious consumers. IRP Spices is dedicated to these principles, integrating sustainable practices into every part of our operations.

5. Growing Global Reach

Indian spices are gaining more recognition in international markets than ever before. Exporters are expanding their reach through partnerships, distribution networks, and strategic marketing. By participating in global trade shows, connecting with international buyers, and using digital platforms, they’re positioning Indian spices as premium products around the world.

IRP Spices is actively working to grow its global presence, connecting with customers far and wide, and reinforcing our role as a leader in the spice industry.

6. Embracing Digital Trends

In today’s digital world, technology and e-commerce play crucial roles in the spice industry. Indian spice exporters are leveraging digital tools to streamline their operations, engage with customers, and boost sales.

Online platforms allow exporters to connect with global customers, manage orders efficiently, and share information about their products. E-commerce is opening new doors for growth, and IRP Spices is making the most of these digital advancements to enhance customer experience and business expansion.

7. Inspiring Through Education

Indian spice exporters are also focusing on educating and inspiring their audience. They’re sharing knowledge about the health benefits of spices, their culinary uses, and traditional recipes through blogs, social media, and cookbooks.

By spreading awareness, exporters help consumers and chefs appreciate and incorporate Indian spices into their cooking. At IRP Spices, we’re passionate about this mission, providing valuable insights and inspiring creativity through our content and outreach efforts.

Final Thoughts

Indian spice exporters, including IRP Spices, are playing a crucial role in shaping the global spice market. With a rich heritage, diverse product range, commitment to quality, and a willingness to embrace modern practices, they’re not just participating in but driving the international spice trade.

As they continue to innovate and expand, Indian spices are set to make an even greater impact on global culinary traditions, bringing their unique flavors to kitchens around the world.

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namansharma0950 · 7 months ago

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Mustard Oil Prices Analysis, Tracking, Updates, Trends & Forecast | ChemAnalyst

Mustard oil prices, reflecting the cost of this cooking oil derived from mustard seeds, are subject to fluctuations influenced by various factors such as global market dynamics, agricultural output, and production costs. Understanding these price movements entails a comprehensive analysis of supply and demand dynamics, crop yields, and macroeconomic indicators.

The pricing of mustard oil is significantly influenced by the balance between supply and demand within the agricultural sector. Mustard oil, valued for its distinctive flavor and health benefits, finds extensive use in cooking, especially in South Asian and Mediterranean cuisines. Fluctuations in mustard seed production due to factors such as weather conditions, pest infestations, and government policies can significantly impact the availability and cost of mustard oil, thereby influencing its market price.

Consumer demand plays a crucial role in determining mustard oil prices. Mustard oil is popular for its unique flavor profile and perceived health benefits, including high levels of monounsaturated and polyunsaturated fats, omega-3 fatty acids, and antioxidants. Fluctuations in consumer preferences, dietary trends, and health awareness can lead to changes in demand for mustard oil, affecting its market price.

Get Real-Time Mustard Oil Prices: https://www.chemanalyst.com/Pricing-data/mustard-oil-1326

Raw material costs also significantly impact mustard oil prices. The price of mustard seeds, the primary raw material for mustard oil production, can fluctuate due to changes in agricultural yields, input costs, and global market dynamics. Any significant increase in mustard seed prices can translate into higher production costs for mustard oil manufacturers, thereby exerting upward pressure on prices.

Macroeconomic indicators, such as inflation rates, currency exchange rates, and income levels, can indirectly affect mustard oil prices by influencing overall consumer purchasing power and spending patterns. Economic expansions tend to drive up demand for edible oils, including mustard oil, as consumers have higher disposable incomes to spend on cooking oils and food products. Conversely, economic downturns may lead to reduced demand and downward pressure on mustard oil prices.

Government policies and regulations, such as import tariffs, export restrictions, and quality standards, can also impact mustard oil prices. Trade policies that affect the import and export of mustard oil and mustard seeds can influence domestic supply and demand dynamics, thereby affecting prices. Quality standards and food safety regulations can also impact production costs and market access for mustard oil manufacturers, influencing pricing dynamics.

Looking ahead, several factors are expected to continue influencing mustard oil prices. Changes in agricultural practices, technological advancements in oil extraction processes, and shifts in consumer preferences for healthier cooking oils could lead to changes in market dynamics and price levels for mustard oil. Moreover, global trends in food consumption, dietary habits, and health consciousness may also influence the demand for mustard oil and its market price.

In conclusion, mustard oil prices are subject to a complex interplay of factors including agricultural output, consumer demand, raw material costs, macroeconomic indicators, and government policies. Stakeholders in the mustard oil industry, including farmers, manufacturers, retailers, and consumers, must closely monitor these factors to anticipate price movements and make informed decisions. As the culinary landscape evolves and consumer preferences change, navigating the dynamic market for mustard oil will remain a key challenge for industry participants.

Get Real-Time Mustard Oil Prices: https://www.chemanalyst.com/Pricing-data/mustard-oil-1326

ChemAnalyst

GmbH — S-01, 2.floor, Subbelrather Straße,

15a Cologne, 50823, Germany

Call: +49–221–6505–8833

Email: [email protected]

Website: https://www.chemanalyst.com

#Mustard Oil Prices

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kisaanhelpline · 2 years ago

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The Best Agriculture Website in India's secrets have been Revealed

You need to have at least a basic online presence to compete in the modern market. I would say that having a website and a Facebook page is the absolute minimum for farmers. A strong return on investment is provided by having an online presence. A farm website is unquestionably one of those options. It can be very difficult to keep up with the amount of information available online and the options you have for connecting with your customers. It would be convenient to be able to update numerous social media accounts and run a sizable blog from your office. Nonetheless, a small investment of time and mental energy will pay off handsomely for your agricultural business.

Websites devoted to agriculture are crucial because they offer resources and a wealth of information to farmers and other professionals in the field. Access to these websites may be possible through:

1) Industry news and updates: Agriculture websites can inform farmers and other professionals in the field of the most recent trends and developments in the market, new technologies, and government regulations.

2) Technical and research data: These websites can give farmers and other professionals in the field access to technical data, research reports, and best practices for managing crops, livestock, and other agricultural activities.

3) Government resources and services: Numerous agriculture websites offer details on policies, rules, and initiatives that are pertinent to the sector, such as conservation and disaster relief initiatives.

4) Market prices and trends: A few websites dedicated to agriculture offer data on market prices and trends that can assist farmers in choosing the best times to plant and harvest their crops.

5) Connectivity: Some agricultural websites can link farmers with other farmers, subject matter experts, and agribusinesses, enabling them to share knowledge, benefit from one another's experience, and make better decisions.

Concerning Kisaan Helpline

The Kisaan Helpline's main objective is to spread information gleaned from agricultural research, knowledge, and experiences throughout the agricultural world in order to aid in the development of agriculture through the use of information technology. Our one and only goal is to compile all the information onto one online platform, connect with the farmers, and empower and inform them.

Kisaan Helpline, one of India's top portals for agricultural service providers, helps rural communities improve the productivity and sustainability of their agricultural operations. We support farmers in becoming more integrated, connected, and knowledgeable than ever. From land preparation, seeding, and sowing to plant nutrition and protection, we provide you with specialised knowledge that lasts through post-harvesting. We are the top agricultural service provider in India, assisting you in decision-making on the farm, enhancing performance, forecasting future events, and acting more successfully as predicted.

What sectors do we work in?

1) Indian Crops: Kisaan Helpline is an online portal that provides services to the agriculture industry. It offers information on Indian crops such as rabi (wheat, garlic, chickpea, cumin, onion, mustard, rabi vegetables, pea, opium, coriander, barley, strawberry, and oat) and kharif (urad, cotton, maize, onion, vegetables, ginger, rice, moong, sorghum, and pearl millet). The purpose of all the information mentioned is to give specifics regarding crop name, variety, yield, and fundamental questions.

2) Agricultural Events: Farmers can obtain additional information about agriculture through these events, such as soil testing, training, crop protection, crop nutrition, seeds, agricultural news, articles, advice from agricultural experts, and solutions. On the Agro Expert Forum of the Helpline, farmers can offer suggestions, solutions, articles, their opinions, and agricultural information pertaining to crop protection. The goal of the Kisan Helpline is to encourage agricultural consultants and experts to share their knowledge with others while also keeping their opinions to themselves. This will aid in guiding farmers by promoting their concepts, articles, and agricultural knowledge.

3) Agriculture Training: A programme that offers education and training to people interested in a career in agriculture is known as an agricultural training program. These courses may be offered at universities, colleges, or other academic institutions and may deal with a variety of agricultural subjects, such as:

• Crop production: This can include details on how to plant, fertilize, and harvest various kinds of crops as well as methods for preventing crop damage.

• Livestock management: information on raising, feeding, and taking care of various kinds of livestock can be found in the category of livestock management.

• Soil science and agronomy: Information on soil fertility, soil conservation, and other areas of soil science can be found in the field of soil science and agronomy.

4) Agricultural Digital Magazines: An Indian agricultural digital magazine called Kisaan Helpline offers resources and information to farmers and other people who are interested in the agricultural sector. The magazine covers a wide range of subjects, such as improvements in agricultural technology, farm management, crop and animal production, and marketing and business strategies. They also give farmers the most recent information on government policies and programmes. They cater to a wide range of farmers because of their emphasis on Indian agriculture and availability of information in both Hindi and English. It is simple for farmers to access the information they require, even while they are in the field, because Kisaan Helpline is accessible both online on their website and through a mobile app.

5) Organic Farming: In order to grow crops and raise animals without the use of artificial fertilisers, pesticides, or other chemicals, organic farming emphasises the use of sustainable, natural methods. It is founded on the usage of natural resources, ecological balance, and biodiversity principles. Crop rotation, green manures, and biological pest control are methods used by organic farmers to maintain soil fertility, manage pests, and increase crop yields.

Animal welfare is a major component of organic farming, and farmers who practice it are required to give their animals access to pasture, clean water, and enough room to roam in a healthy, natural environment.

Conclusion

As an outcome, Kisaan Helpline is a useful tool for farmers, ranchers, and other people interested in the agricultural sector, particularly in India. The online publication offers a wealth of knowledge on a variety of farming and agricultural-related subjects, such as crop and animal production, farm management, marketing and business tactics, and advancements in agricultural technology. It's a great tool for farmers to stay informed and make informed decisions because they also get the most recent updates on government policies and programs. They also provide information in Hindi and English and place a strong emphasis on Indian agriculture, making it useful to a variety of farmers.

#bestagriculturewebsite #agriculturewebsite

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courage-a-word-of-justice · 4 years ago

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Fairy Ranmaru 3 - 5 | TWEWY 3 - 5 | HGPC 6 - 12, 22 - 24 | Back Arrow 7

Adding the tag for Fairy Ranmaru, because that's the only anime I have really set for this season.

Fairy Ranmaru 3

· Update: For some reason, I didn’t quite realise he was speaking English the first time and then repeating himself in Japanese. It’s only a very short scene, which is probably how it happened.

· LOL, that one well-timed beam that only vaguely obscured Uruu’s butt…

· If I heard small Uruu right, he calls her okaasama and not okaasan.

· LOL, Asahi (morning) = Yuuhi (evening) beer.

· I wonder what’s up with Houjou? Is he gonna be evil, like (SPOILERS!) the manager in Mahou Shoujo Ore? Why doesn’t Houjou have wings, anyway? Update: Notice the main quintet get rid of the wings in some shots and then conjure them when necessary. It might just be Houjou hasn’t needed his wings yet…

· Hmm…I’ve been thinking about how Japanese HypMic fans buy lots of CDs and merch (crazy amounts, have you seen the shrines???) to do something similar, but their purpose isn’t really to keep their characters’ careers going in as much as it is to further a plotline…so is it really on the same level as this [buying all the photobooks for the sake of helping the relevant celebrity succeed]? I dunno, you decide.

· LOL, conveniently-placed light beams are really terrible this episode.

· …wow. That got…uh…suggestive (?) (I was really shocked when I saw that the first time. How did they manage to get away with that on late-night TV???)

· We went from Madoka Magica -> moe world -> ukiyoe world…what’s next?

· …uh…suggestive? (x2)

· They really like the pot theme, huh…?

· I dunno if that was meant to be poignant that Ranmaru said Uruu was crying on the inside, but…I laughed at it.

HGPC 6

· Wait, so why was Nodoka’s mum unemployed? Was she moving for work? Update: Seems she quit her job because Nodoka was hospitalised.

HGPC 7

· (no notes, sorry!)

HGPC 8

· SKY appears to be “Sukoyaka”. Update: Yep, later you see Chiyu with the track outfit and it says SKYK.

HGPC 9

· (no notes, sorry!)

HGPC 10

· (no notes, sorry!)

Back Arrow 7

· This general with the big beard kinda looks like Archie (from Pokemon).

· Hmm…I think I like Prax already, with the sole exception her Briheight looks rather similar to a palette-swapped Muga.

TWEWY 3

· This song must mean so much more to people who’ve played the game…(The OP, I mean.)

· Shoumetsu…it means “erasure”, technically. Will wait and see if it means more in context.

· Subaru using his normal voice as Beat. I think Ichiro is also his normal voice, or slightly gruffer and/or lower.

· Tower Records, as anime fans know, is an anime/music store. They’re well known for their “no anime, no life” stuff (exhibit A: the HypMic Rhyme Anima version).

· Ooh, Shibuya Marui. Reminds me of the one I saw in Akihabara.

· One of the signs in the back says “Shibuya First Bank”.

· “…1 Days” (sic).

· Why do I seem to recall Neku can only use one of his badge powers as a time…? Where did I learn that from?...I don’t know.

· The final boss defeated in episode 3. There is surely more around the corner…

· Ohhhhhhhh! That’s a big twist!

TWEWY 4

· Parco = this department store chain. Known mostly for P’PARCO shopping centres.

· *opens calculator on computer* The square root of 10814 is 104…Shibuya 104. Update: It’s 109 in real life, but 104 here.

· Are those…crabs? *Crab Rave plays in background*

· The Reapers at the top have cardinal directions in their surnames, but Uzuki doesn’t. That’s because her first name means the 4th month of the calendar. Update: Kariya has the character for “hunter” in his surname, too.

· LOL, Yoshidaya (in the back, a parody of Yoshinoya).

· I wonder, why is Joshua’s power so similar to Neku’s fire pin…?

· Rhyme has “dream” as one of the kanji in her name.

· Kangaroo Noise…(*thinks about HypMic ARB* Not more kangaroos…) (<- kidding)

· Oh no! I read spoilers before this so I knew Beat was going to become a Reaper, but…oh nooooooooo!

HGPC 11

· Exploding dandelion seeds…now that’s novel!

HGPC 12

· Ah, so here’s Batetemoda’s intro…(he’s such a chuuni…)

HGPC 22

· Skipped a bunch of episodes because I saw them already.

· The decision to write “Asumin” without the U is a bit weird, I think, but still a valid one.

HGPC 23

· (no notes, sorry!)

HGPC 24

· (no notes, sorry!)

Fairy Ranmaru 4

· LOL, he (Juka) tossed poor Bakkun…

· LOL, censorship bottles.

· Brass ring. I’d never heard of the term before and I’m an English (kinda-)native speaker. (Technically Cantonese is my first language, but English is my best.)

· Did you see Uruu’s rubber duck?

· Bakkun’s a couch now! Cute!

· …so basically, Juka is a healer. Got it.

· Note how the F is green now…

· I always look away at the kiss scenes. They’re a bit of a waste of time, methinks.

· LOL, the randomly-placed effects and beams over Juka’s bits.

· Oh, Sunflowers. That would explain why Starry Night is Juka’s painting in the OP, like Uruu’s is the Great Wave.

· …and here’s Starry Night now, right on cue.

· JKRM???? (Shouldn’t that be L…?)

TWEWY 5

· The A in “CAT” looked slightly like it had cat ears.

· Wait, if this was with flip phones back in the day, did they still have apps then…? Or was it programs?

· Ooh, orange badge.

· ”Fresh Humburger”, LOL.

Fairy Ranmaru 5

· Note the opening segment has a plain chatreuse background for Ranmaru (aside from a scratched effect, like someone’s rubbed a pencil lead over it), fireworks for Homura, the Wave for Uruu, Starry Night for Juka and…I don’t know what Takara’s is, but it’s bright yellow and has spots on the edges.

· LOL, Bakkun’s use of sauces. If they only eat curry, why do they have tomato sauce and mustard, anyway…?

· I don’t think I ever properly understood what “out to lunch” meant…”temporarily not in command of one's mental faculties.” There you go!

· The sign’s F is gold this time…

· Yeah, around when she said “you bought all my vegetables”, I noticed the boxes said “carrots”, “potatoes” and so on. I didn’t even know “carrot” had kanji until yesterday, believe it or not (and I learnt that from a HypMic fan comic…*sweatdrops* Samatoki hates carrots).

· I dunno why, but men in anime sure seem to be proud of eating meat…

· LOL, weirdly-placed light beams over Takara’s butt. (I don’t know whether to call the staff “cowards” for refusing to showing the full butt or not.)

· Even the money has pots on it! I love how this anime keeps on going with that joke…(lel?)

· As it turns out, fuhen means “unchanging”. Yaochou likewise means “fixed game”, but it’s a pun on the word for “grocer” (八百屋, readyaoya and sharing the first two kanji, hence the English translation of “Fixed Grocer”).

· Oh! I had to think about it a little, but Ruise = Seiru (sale) backwards. (Update: Sort of, there's a line in the middle that has to be covered for with the I.) “Oshida”, I think, is meant to mean “authority”, so to put that with Fuhen would mean something like “eternal authority [over Ruise and her dad, due to their debt]”. Update: You know when the bull gets pushed out of the ring? That’s called oshidashi.

· Hmm? That star badge Takara wears in human form seems to be that yellow thing on his shoulder in fairy form.

· Hmm…come to think of it, “bull” was the name of a type of stock market speculator…What a pun!

· Why does Takara keep licking his lips???

#simulcast commentary #Fairy Ranmaru #Back Arrow #The World Ends With You #Subarashiki Kono Sekai #Healin' Good PreCure #Chesarka watches F-Ran #Chesarka watches TWEWY #Chesarka watches Back Arrow #Chesarka watches HGPC

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whatsonmedia · 2 years ago

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Top 6 Restaurants in India: visit to get an Indian taste!

The locals hold each of these in the highest regard. Continue reading for reviews of the top 6 restaurants in India. And that were chosen for their outstanding service, ground-breaking chefs, responsible sourcing, and innovative ingredients. There are many different Indian foods and dishes available in India restaurant and every state and region has a few unique traditional foods check below: 1. Indian Accent, New Delhi One of the most coveted restaurants in India and New Delhi is Indian Accent. Indian cuisine is masterfully created by chef Manish Mehrotra to keep its original charm while also incorporating a touch of modernism. Indian Accent is the spot to go for a memorable supper because of its butter chicken kulchas, melt-in-your-mouth Naans, delectable daals, and superbly prepared, creative desserts. Moreover, other outstanding dishes on the menu include tandoori bacon prawns, soft-shell crab with tomato chutney, and pig belly tikka, but don't forget the wasabi and cucumber Raita, raw and ripe mango Daulat ki chaat, and of course, the unique Indian Accent Kulfis. And finally, finish it off with some carrot Halwa crumble and whiskey ice cream, then sip some sparkling wine or one of Indian Accent's classic cocktails. Location> Indian Accent, The Lodhi, Lodhi Rd, CGO Complex, Pragati Vihar, New Delhi, Delhi 110003, India Website> indianaccent.com 2. The Table, Mumbai While transforming to reflect the expanding bounty available at the restaurant's namesake farm in Alibag, the food at The Table has stayed fairly consistent. The cuisine at this restaurant draws its influence from several nations, giving Chef Divesh Aswani the freedom to tinker with regional specialties, update age-old recipes, and try out new ingredients. Items like the boneless chicken wings, the Table salad (all of whose components are sourced from the restaurant's farm), the yellowfish tuna tataki, and the avocado toast with sourdough from sibling company Magazine Street Kitchen are among the dishes that have established themselves as menu staples. Location> The Table, Ground Floor, Kalapesi Trust Building, Apollo Bunder Marg, Colaba, Mumbai, Maharashtra 400039, India Website> thetable.in 3. Bomra's, Goa Bomra's, Goa's best-kept Burmese secret, is located in the country of fish curry and feni. A short distance from Fort Aguada Road in Candolim, this casual dining establishment has gained quite a following. Although the restaurant mostly serves Burmese food, it also features elements from China, India, Laos, and Thailand. Bomra's is an outdoor restaurant operated by chef patron Bawmra Jap that features a straightforward but distinctive style. Bawmra Jap takes great satisfaction in obtaining the freshest produce from Goa's markets, and he is renowned for being a master at cleaning all that fresh fish. There is a fantastic assortment of seafood on the menu. Some of the locals' favorites include the red snapper, black pomfret, and mussels, and a very intriguing tomato salad is the ideal side dish. The pork and pomelo salad is a delicious way for meat eaters to start their lunch, while the tender tuna has been known to make grown men cry with happiness. Location> Bomra's, 247, Fort Aquada Road, Candolim, Goa 403515, India Website> bomras.com 4. Toast & Tonic, Bengaluru This Bengaluru favorite celebrates everything regional while keeping an eye on what the rest of the world is eating. Manu Chandra, the chef, never stops innovating. The components are of the highest quality, including bandel from Kolkata, Naga chillies, perilla seeds from Shillong, chocolate from Pondicherry and coffee from Coorg and Chikmagalur, tea from Munnar, and pork from Tamil Nadu. The majority of what is served on the plate is homemade, including the slices of bread, sauces and garnishes, sausages, and meats, including the crisp soft-shell crab from Bhimavaram, the soft eggs and fresh andouille sausage on sourdough toast with green mustard spread, and the smoked Bandel and gin mustard hollandaise. Location> Toast & Tonic, 14/1, Wood Street, Ashok Nagar, Bengaluru, Karnataka 560025, India Website> toastandtonic.com 5. Megu, New Delhi While maintaining genuine Japanese flavors, Megu reinvents traditional Japanese cuisine. Sumibi aburiyaki, a creative grilling method that employs bold ingredients imported from Tokyo's Tsukiji market and unique bincho-tan charcoal, is used to cook all dishes. The lavishly designed rooms give guests a feeling of glitz and grandeur. Start your lunch with a fresh hikiji salad, which features cherry tomatoes, edamame, and seaweed all tossed together with sweet sesame sauce. The tofu caprese, the sushi and sashimi plate, the pan-seared lobster, and the Wagyu beef on a hot stone. For vegans, the crispy asparagus covered in rice crisp is a must-try. The berry, mango, and strawberry trademark sorbets, the yuzu tart, or the wasabi cheesecake are great ways to finish your dinner and leave a taste of Japan on your palate. There is a sizable wine list with more than 600 labels, as well as 60 different varieties of the strong and delectable sake from Japan. Location> Megu at the Leela Palace, Africa Avenue, Chanakyapuri, New Delhi Website> theleela.com 6. Trishna, Mumbai When December rolls around, Trishna is always crowded with diners eager to get their fill of butter garlic crab, Hyderabadi dal, and of course, fish koliwada. Regulars who like the top-notch seafood served here throughout the rest of the year insist that their crab be brought out before it is cooked as they sip the first of many beers. Newcomers frequently ponder whether the location is just hype. All of their skepticism is dispelled with the first bite of neer dosa with fish in green masala. Location> Trishna, 7, Saibaba Rd, Kala Ghoda, Fort, Mumbai, Maharashtra 400001, India Website>trishna.com Read the full article

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edgewaterfarmcsa · 3 years ago

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FALL CSA WEEK 1

- p i c k l i s t -

LETTUCE - SWISS CHARD - MIXED POTATOES - HABANADA PEPPERS - HOTTIE PEPPERS - CARMEN PEPPERS - LEEKS - GARLIC - OREGANO - THYME - PLUM TOMATOES - GREEN BEANS - EGGPLANT - ROMANESCO - CORN

BREAD SHARE: FOCACCIA

Fall CSA feeling alot like Summer right about now. The weather remains with no frost forecast in sight, so we will continue picking all the summer faves until the inevitable cold snap knocks it all down. The most unlikely crop yall got this week was 3lbs of tomatoes- making me really question what month we are in. All that said, I am so sorry if you signed up for FALL CSA expecting only Fall crops- This season, Mother Nature has a different plan for us all.

As far as farm updates go, this week we continue to harvest cherry tomatoes, green beans and raspberries. We are binning and sorting potatoes and onions for winter storage. We are moving an abundance of produce through the coop food stores, Brownsville Butcher and Pantry, Crossroad farm in Norwich, Jakes Quechee Market, Woodstock Farmers Market, Rumbrook Market, etc… I say all this in case you need to scratch that Edgewater itch in between Fall CSA pick ups (wink winK). We are also contemplating Fall projects- but mostly contemplating because who wants to cut back perennial crops and take down tomato stakes when the plants are still partying so hard and producing good food?!?

Bottomline here, its still Summer. I’m wearing a tank top. Party on (Wayne).

PRO-TIPS:

ROMANESCO: Hello fractals! Voted the wildest looking brassica by yours truly, this cousin of a cauliflower is a real stunner. Cook as you would cauliflower or broccoli. Tastes phenomenal roasted or steamed, as any good brassica would.

HABANADA PEPPERS: These orange creamsicle colored pinted up cuties are in fact sweet and totally addictive.

MOM’S TOMATO SAUCE (FROM MY FAVE CANNING COOK BOOK TART AND SWEET

1 Tablespoon olive oil

about 3 pounds of tomatoes chopped

1 medium onion (or leek), chopped

3 tablespoons tomato paste

½ green bell pepper, chopped

2 tablespoons white wine

½ red bell pepper or 1 full carmen pepper, chopped

1 teaspoon brown sugar

3 cloves of garlic, sliced or minced

kosher salt and pepper to taste

½ pound ground pork sausage (totally optional)

3 tablspn chopped herbs (oregano! Thyme! etc!)

10 fennel seeds

Heat the oil in a large saucepan over medium heat. Add the onion (or leeks), peppers, and garlic. Cook until the vegetables are soft, about 6 minutes. Add the pork and cook, breaking up the meat until it no longer shows pink, about 4 minutes. Strain the grease if necessary. Add the fennel, tomatoes, and juice, tomato paste, wine, brown sugar, salt, and pepper. Simmer for 15 minutes. Add the herbs and simmer for another 15 minutes, adjusting heat as needed

A chard gratin:

From Nigel Slater’s Cookbook TENDER Enough for 4

1 bunch of Chard stems and leaves

1 tablespoon of whole grain mustard

1 ¾ cup heavy cream

Grated parmesan

Preheat the oven to 350 degrees. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisp and tender. Dip the leaves in the water briefly, until they relax. Drain tand put them in a buttered shallow ovenproof dish. Put the mustard in a bowl and stir in the cream and a grinding of salt and pepper. Pour the seasoned cream over the stem and leaves, cover with grated parmesan, and bake until the top has a light crust the color of honey.

Adapted from Gourmet, August 2009 POSTED ON SMITTENKITCHEN.COM

The following is a true pain in the ass recipe, but if you can commit to the process of making this pie- you will be so pleased with yourself. I made this pie once, swore i would never make it again- and have made it again, and again- a real hoorah to harvest season in a buttery crust.

Adapted, barely, from Gourmet’s adaptation of Laurie Colwin’s and Jame’s Beard’s versions

2 cups all-purpose flour

1 tablespoon baking powder

1 3/4 teaspoons salt, divided

3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted

3/4 cup whole milk

1/3 cup mayonnaise

2 tablespoons fresh lemon juice

1 3/4 pounds beefsteak tomatoes

1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided

2 tablespoons finely chopped basil, divided (skipped this, no harm was done)

1 tablespoon finely chopped chives, divided

1/4 teaspoon black pepper, divided

7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.

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agrokatkut123 · 3 years ago

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Getting More Precise, Accessible And Timely Information With Farmer Database

Agriculture and its various branches are the biggest contributors in Australian economy, it accounts for more than 12% of the economy. Australia has always been a leader in exporting agricultural leader in Asian markets and beyond, which has made its GDP, reached an average height of 9321 AUD Million. However, the global food system is battling the ever-growing human population and climate uncertainty and the demand for food is doubled. Hence it has become important for farmers to adapt new measures for effective farming.

Improving yield and making maximum profit is every farmer's concern, but with improper resource allocation and minimum knowledge about market whereabouts, they start facing challenges. With challenges comes responsibility, farmers are now being smart about their choices by investing in agriculture database. Agriculture data is the emerging aid that gives them easy access to potential clients as well as vendors. There are several benefits of taking crop protection measures using agriculture database:

It enables effective and efficient decision making through a number of options available

It fosters innovation by which the farmer, service provider, vendor as well as the buyer, all can benefit without hassle

It also enables farmer-consumer transparency through innovative changes

It enables the farmer to target a specific audience, for example; finding a market to sell sesame oil is a back-breaking task, but it gets easier with farmer database. You get to know where to go and whom to contact

It enables you to understand the current problems by giving its solution through trusted information

It gives you fact-based information about stakeholders and potential buyers

Poor access to information has not only proved to be costly for farmers, but eventually it affects the overall GDP. Agri-industries having global prospects needs a guiding light and up-to-date information, which is hard to manage. Data driven decision making helps them to know where to sell and how much to produce, giving them room to plan their economic activities.

Getting access to an open data not only fosters collaboration between different customers and farmers, but also between states and countries. Investing huge amounts in already tried trials is perhaps a bad decision, getting access to a farmer database will help you in gaining new insights with expanded search.

The service provider will help you to invest better by acquiring new talent and providing advisory services to boost the productivity. Moreover, staying updated with government laws on taxes and prices that differ from state-to-state and nation-to-nation is not easy. The transparent and accessible information through such crop protection services help the farmers to perform better against such unknown measures. More importantly, with a database regulating and monitoring the on-going trends in agriculture sector gets easier. For those who prefer old school business practices, you can avail total backend support from your database service provider and help you modernize your vision to achieve productivity along with improvising your transaction and indexes. You get to know the on-going trends, like seminars and other business opportunities if any.

Achieving data-driven solutions for farmer crop protection and maximum productivity with an ease of information access and operational simplicity is what it takes to become a leader in today's growing global market.

KATKUT AGRO Ukraine is constantly striving for its paramount goal - to strengthen its leading position in the agriculture sector. Find Products supplies mention below:-

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#Agronomia #agro #agricultura #agronegocio #agriculture

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kisaanhelpline · 3 years ago

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Important information about rabi crops

Rabi crops are one of the important types of Indian crops. It plays an important role in agro-industries and farming, farmers often cultivate rabi crops in bulk to get good returns. However, sometimes it may be possible that you are not well versed in the types of crops. This is a trend in the markets of India, so here is the complete guide to increasing knowledge about crops. Also, you can get complete information, the latest news, and updates, information from agriculture professional experts with Kisaan Helpline.

What is Rabi Crop?

Rabi crop is also called winter crop. These are the crops that are sown in the month of October or November at the beginning of the winter season.

The name is derived from the Arabic language.

There are Kharif crops, unlike Rabi crops.

List of Major Rabi Crops:

Wheat

Barley

Gram

Oats

Cumin

Sesame

Mustard

Flax seed

Pea

Rapeseed

Custard

Download the Kisaan Helpline mobile application to know about each crop in detail, the proper strategy to grow these crops, or get expert advice for each variety.

We are India's leading agriculture service provider company in India. Our quality service connects customers across the country and experiences the best solutions for any queries they may have. We have more for you, visit our website now: https://www.kisaanhelpline.com/crop/rabi

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wenickjones · 4 years ago

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Organic Spices Market Revenue and Value Chain 2021 - 2026 | Coherent Market Insights

Facto Market Insights recently published market research report on the Global Organic Spices market to its collection of market research reports. The research report covers detailed analysis of market sizing and forecasting of the market covering the market drivers, challenges, opportunity analysis, and trends, along with various key insights in the global market. The research report also includes the analysis of regional manufacturers and new market players, covering all the information suitable for the clients to make strategic business decisions in the industry.

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The report covers PESTLE analysis and porter’s five forces analysis which demonstrates the five forces including buyers bargaining power, suppliers bargaining power, the threat of new entrants, the threat of substitutes, and degree of competition in the global organic spices market. In the study, the framework of porter's five forces analysis explains the method for analyzing the competition of the business covering the industry structure & the level of competition in the market. Along with this, the research report also covers the facts & figures related to the macroeconomic trends that are anticipated to impact the growth of the overall market.

In addition to this, the report also covers the section of competitive landscape of the global market, which includes the market share & positioning of all the leading players in the industry. The competitive landscape analysis provides in-depth analysis of the company’s business and performance including company overview, recent investments by top players, financial information of market players, business strategy, revenue breakup by segment and by geography, SWOT Analysis, key product offering, marketing and distribution strategies, new product development. A section of recent news & development has been added to the report which covers the latest information that are related with the market covering the acquisition, expansion, technology development, research & development activities, and other market activities.

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The Following are the Key Features of Global Organic Spices Market Report:

Market Overview, Industry Development, Market Maturity, PESTLE Analysis, Value Chain Analysis

Growth Drivers and Barriers, Market Trends & Market Opportunities

Porter’s Five Forces Analysis & Trade Analysis

Market Forecast Analysis for 2020-2026

Market Segments by Geographies and Countries

Market Segment Trend and Forecast

Market Analysis and Recommendations

Price Analysis

Key Market Driving Factors

Organic Spices Market Company Analysis: Company Market Share & Market Positioning, Company Profiling, Recent Industry Developments etc.

Market Segmentation:

The research offers a comprehensive analysis of global organic spices market with respect to following sub-markets:

By Product Type

Ginger • Turmeric • Clove • Pepper • Cinnamon • Nutmeg • Mustard Seeds • Others

By Form

Powder • Granular • Extract • Raw

By Distribution Channel

Direct • Indirect

Regional Insights:

The report analyses the market by geographies i.e. North America, Europe, Asia Pacific, Latin America & Middle East & Africa. Further, the regions are fragmented into the country and regional groupings:

- North America (U.S. & Canada)

- Europe (Germany, United Kingdom, France, Italy, Spain, Russia, and Rest of Europe)

- Asia Pacific (China, India, Japan, South Korea, Indonesia, Taiwan, Australia, New Zealand, and Rest of Asia Pacific)

- Latin America (Brazil, Mexico, and Rest of Latin America)

- Middle East & Africa (GCC (Saudi Arabia, UAE, Bahrain, Kuwait, Qatar, Oman), North Africa, South Africa, and Rest of Middle East & Africa)

Competitive Analysis

The central members of the market are recorded in this segment of the examination. It assists with understanding the strategies and unions that players focus on battling market competition. A fundamental infinitesimal glance at the market is given in the essential investigation. The significant players working in the global organic spices market are:

ORGANIC SPICES INC.

UK BLENDING LTD

THE WATKINS CO.

DAARNHOUWER AND CO

SUNOPTA INC.

SPICE CHAIN CORPORATION

HUSARICH GMBH

SABATER SPICES

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Website: www.factomarketinsights.com

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peacefulheartfarm · 4 years ago

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Flavored Cheese

Have you considered flavored cheese in your home cheesemaking operation? Likely most of you are not making your own cheese. You’ll want to seek out some flavored cheeses from your local markets for a real treat. There are so many possibilities here that I couldn’t possibly cover them all in this short podcast. Today, I’ll give you just a brief overview of what you might consider in tasting and in creating with your cheeses.

Welcome new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m going to start off with what’s going on at the homestead and then I’ll get right into talking about some tasty flavored cheese.

Our Virginia Homestead Life Updates

I want to start off with talking about our herd share program. We are opening up our raw milk cheese herd shares to more people. One full share will provide you and your family with about two pounds of our hand-made, aged, raw milk cheese per month. A half share will provide about one pound of cheese per month. We have four varieties from which to choose.

Our Peaceful Heart Gold is a danish Havarti-style cheese. It is a washed curd cheese that is soft, buttery and the sweetest cheese we make. Moving from the mildest to the sharpest, the next in line is our Ararat Legend. This is also a washed rind cheese made in the Dutch gouda tradition. It is a firmer cheese than the Gold with nearly as much butter flavor. This cheese ages well and the flavor deepens with each passing month. The next two kind of tie for sharpest, depending on how long they have aged. We have a wonderful aged cheddar and an alpine-style cheese we call Pinnacle. The flavor complexities of these two cheeses are amazing as neither is even ready to taste until 9 months or more of aging. Well, we do offer the milder cheddar at three and six months, but you will definitely want to wait for the good stuff.

Details and costs can be found on our website at Peaceful Heart Farm dot com. Product pickup is available at the Wytheville Farmer’s market, the Independence Farmer’s market and from our homestead. Support us or some other local farm. Keep good food alive. Give us a call and we can get you set up.

Cows

We are on calf watch with Rosie. This event is happening far ahead of our expectations. Her udder is developing and filling with milk. It may be only a matter of days. You never really know, any more than you know for humans, when the exact date will be for the event. She is looking good and Scott and I are feeling pretty good about Rosie and her calf. We are still cautious and watching her very closely, but again, she looks really good right now. Buttercup is doing a good job of keeping Rosie company. She is our only cow that is not going to have a calf this year.

After Rosie, next up for giving birth is Cloud followed closely by Claire. Butter and Violet are much further down the line, due in May and June respectively. And as I said, Buttercup is not having a calf this year. If all goes well, we will end up with five calves this year. Praying for some heifers.

Goats and Sheep

The sheep are doing well. Their expected delivery date is the 27th of March, so about a month more for them. We are likely to have six to eight lambs this year.

The goats have been reduced to five. Yes, finally I got moving on reducing our goat population. We are moving more rapidly toward changing over to meat goats. If you are new, we currently have cashmere goats. I had this grandiose idea that I was going to have time to gather their cashmere, have it made into yarn, and knit up some wonderful cashmere items. It took a few years for me to realize that I was not going to have time to include yet another enterprise into our business model. By that time, we had well over twenty goats.

Now these wonderful animals are great at keeping the pastures cleared of brush, briars and small pine trees. So, we definitely want to keep a few of them around. However, it makes much more sense for our homestead to have meat goats. That way they can keep the pastures pristine and also provide more nourishment for our family. Later this fall we will process the final five goats. At that point we will be in the market for a small herd of meat goats. Right now, I am focused on Kiko goats but would probably consider Spanish goats.

Quail

A few days ago, Scott and I went over the costs of raising these great birds. It’s pretty expensive according to my year-end profit and loss statement. My first, knee-jerk reaction was to just stop raising quail. However, after waiting a couple of days, I decided to break down the actual cost and how much we are benefiting from the eggs and meat.

Back in 2006, Scott raised just short of 150 chickens in the Joel Salatin-type chicken tractors. He calculated that it cost a little over $1 per pound to raise those chickens. Our cost to raise quail is somewhere between $5.50 and $6.50 per pound of bird. However, there are also the eggs to consider. Scott and I sat down and tried to come up with a better comparison. If we had to buy eggs, what would be our cost? Subtract that from the total costs, based on four quail eggs per one chicken egg, and the rest of the cost divided by the approximate weight of the birds raised for meat. The bottom line is that we decided to give the quail one more season to prove their worth. I also decided to feed them a little bit less. They did seem to be putting on quite a bit of unnecessary fat so this seemed the first place to cut a little cost. We shall see what happens this year. I’m going to keep better records.

I’m still anticipating when we will be able to build our chicken facilities. It won’t be this year. The quail get a well-deserved reprieve.

Garden

I just received a couple of rolls of woven fabric ground cloth. Yes, we are about to get started on the garden. The biggest change this year will be the strawberry bed. I’ve order 500 bare-root strawberry plants. Yes, you heard that right. I ordered 500 plants. We are pretty much starting from scratch with our strawberries. I’m excited about this new opportunity.

I’m also going to start some plants for sale at the farmer’s market. If you are in my neighborhood, I should have some herbs, tomatoes and perhaps some green pepper starts ready for your garden. I’m not going to grow very many tomatoes or peppers this year but I really love growing plants. Growing for you guys seemed to be the best way to fulfil that desire to grow stuff. And I chose to grow some culinary herbs, because they are sometimes harder to find. I’ll keep you posted on which herbs I was successful in sprouting.

Flavored Cheese

Today want to talk a little bit about flavored cheese. If you’re making your own cheese at home, this could be a great adventure for you. On the other hand, if you’re just a real cheese head and love to try new cheeses, you might take a look at some of the cheeses available that have had either spices and seeds added or maybe they have herbs added, and some have been created using ale wine and/or spirits. You may even be able to find a cheese wrapped in leaves. These are just a few of the methods used to add various flavors to cheese. In this short podcast, I’ll be briefly touching on those flavorings that I just mentioned. There are others, but I’ll stick with these for today.

Seeds and Spices

The first flavoring I want to mention is seeds and spices. Your first thought when considering what seeds and spices to add should be the quality. You don’t want to use three-year-old dried herbs from your cabinet. Next, think of what you like. Now temper that with the thought that sometimes there’s a good reason that you haven’t seen that kind of cheese made. However, don’t let that thought stop you from experimenting. Sometimes it could be as simple as it not being economical to produce such a cheese on a commercial basis. If you’re making it in your own kitchen, the costs are much less of a factor. If you’re concerned at all, simply start with a combination that you’ve seen or tasted.

There are two things that you want to consider when preparing your experiment. Getting the right distribution and the size of the seed. I’ve seen lots of cheeses use whole peppercorns. Those are pretty big seeds so you would use less. On the other hand, if you have a small seed such as Caraway, you don’t want to put so many in there that you ruin the texture of the cheese. For a cheese maybe 2 gallons of milk, you are likely going to choose one to 3 teaspoons of your chosen seed or spice.

When you’re preparing your seeds and spices for addition to the cheese curd, you might consider boiling them for 5 to 10 minutes. There are couple reasons you might want to try that. If you suspect any kind of contamination or you want to soften a seed so that the flavors are more readily incorporated into the cheese.

Adding your seeds or spices can happen in a couple of different ways. Almost universally, the whey needs to have been drained. You don’t want to lose your spice with the whey. One of the easiest methods is to simply stir your seeds and/or spices into the drained cards. Another fun way would be to layer it in the mold. Put little curd in, add your spices, put more curd, add spices again and so on. You want to be careful with that method. There is always a chance that you will bunch your spices up too closely together and over spice one area while another would be under served. You may even have trouble getting the cheese to get together properly. The trade-off is the visual effect of layers.

Here are some of the most popular seeds and spices used in this method flavoring your cheese. I’ve already mentioned caraway seed and peppercorns. Other seeds might be mustard, fennel, fenugreek, or cumin. Some useful spices include cloves and red pepper flakes. Generally, you want to stay away from using herbs for aged varieties of flavored cheese. They will be prone to breakdown and change the color of your cheese. That’s not a good look. Herbs are most often used either mixed into a soft cheese or spread. Or lots of times you’ll see them used as a coating on the outside of a fresh, soft cheese.

Ale, Wine, and Spirits

This is a great way to create a flavored cheese. And ale or beer can be incorporated directly into the cheese curd in the same way that the seeds and spices were added. Wine and spirits on the other hand, work better on the outside. This is most commonly done in washed rind cheeses. I briefly mentioned wrapping a cheese in leaves. Using alcohol to macerate the leaves, that is to soak them for a period of time, prior to wrapping the cheese is a favored practice.

Adding beer or ale, similar to adding seeds, happens after the whey has been drained. When making cheddar, it can be added after the cheddaring process has been completed and the curds have been milled. Otherwise, simply stir into the curds after they have been drained. You don’t need much. I also think it would be hard to use too much. Whether you pour the whole bottle into the curds made from your 2 gallons of milk, or you use only a half cup for your cheese and save the rest for yourself, that’s up to you. I’ll use a whole bottle for 15 or 20 gallons of milk. But again, I don’t think you can use too much.

There are several things to consider when deciding to use wine or spirits on your washed rind cheese. Because you’re adding wetness to the outside of your cheese, you can be prepared for softening. Sometimes, for a softer cheese, you might let your cheese dry for 2 to 3 days. Then begin the wash. Or, for a harder, drier cheese such as an alpine style, you can begin the wash right away. Something else to consider would be experimenting with the frequency of washing and the humidity in your aging room. The hardness of the rind and the texture of the cheese will also influence what your final results are going to be with the washing. Obviously, the softer rind is going to absorb more of the flavors.

Wrapping Your Cheese with Leaves

Many flavored cheeses utilize some type of leaf wrapping. Sometimes the leaves are dry, but more often they have been macerated in a strong alcohol, such as brandy or bourbon. This is a wide-open field. Choose your favorite spirit, and parent with your favorite leaf. Some leaves to consider are chestnut, maple, or grape.

Not all leaf-wrapped cheeses use spirits. Nettle, sycamore, or walnut are good choices here. Like with the herbs, you don’t want them to break down and become mush.

I hope you enjoy your experiments whether in making the cheese or trying out a new cheese from your local market.

Final Thoughts

I hope you’ll give some thought to becoming part of our herd share program. We’d love to be of service to you. Come on out to the homestead and see where it all happens. Say hello to Claire and the rest of the girls. Pet the donkeys. Be sure to wear rugged shoes and/or boots. Animals are messy creatures and if it has rained, omg, the mud.

I hope I’ve titillated your senses a little and you’re on your way to trying some new flavored cheese. Whether you’re making it from scratch or buying from your local market, your enjoyment is sure to be mooua, superb.

If you enjoyed this podcast, please hop over to Apple Podcasts or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. If you like this content and want to help out the show, the absolute best way you can do that is to share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast.

Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.

To learn about herd shares:

Visit our website Herd Share page

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