#Rice Wine Market Share

[ananya5400]

Explore the growing rice wine market, driven by cultural significance, probiotic benefits, and opportunities in premium flavors and global expansion.

[esoteric-chaos]

Lughnasadh Masterpost - Spoonie Witch Friendly

Lughnasadh, this holiday typically lands on August 1st in the Northern Hemisphere (February 1st in the Southern Hemisphere). 

Lughnasadh celebrates the arrival of the late summer season and the abundance of the first harvest.

Usually it a harvest of grain and corn, but in other areas it’s a fruit and vegetables for harvest. You’ll see the days begin to shorten from here.

This is a holiday that is more easy to feel disconnect from as most aren’t out there Stardew Valley style on their grandfathers farm. We either have a small garden of our own or everything is store bought. Or those who are gluten intolerant they also may find it harder to connect.

Celebrating and honoring the harvest is important. Even if we are not personally gardening we are offering thanks for natures prosperity in keeping us fed and healthy with each bountiful harvest.

But after this correspondence list I will give you a list of ideas of how everyone can celebrate.

Correspondences

Colours

Yellow

Orange

Gold

Green

Light Brown

Dark Purple

Tan

Herbal

Rosemary

Cinnamon

Mint

Basil

Garlic

Flowers

Sunflowers

Marigolds

Hydrangeas

Daisy

Dahlia

Zinnias

Yarrow

Roses

Honeysuckle

Oaktree

Apple tree

Edibles

(Anything within season)

Wheat, grains, bread

Corn

Apples

Berries

Peaches

Pears

Squash & zucchini

Tomatoes

Mead

Animals

Calves

Crow 

Pig 

Rooster

Salmon

Eagle

Lion

Squirrel

Stag

Lamb/ Sheep

Crystals

Citrine

Quartz

Amber

Malachite

Carnelian

Aventurine

Garnet

Tiger’s Eye

Metals

Symbols

The Sun

Wine & mead

Pentagram

Sunflowers

Corn

Wheat

Berries

Spiritual meanings & intentions

Prosperity

Success 

Gathering, harvesting

Giving, donating, sharing, charity

Thankful & grateful

Ancestors & heritage

Offerings

Blessings

The folk

Health

Career

Scents

Rose

Apple

Lavender

Cinnamon

Mint

Frankincense

Sandalwood

Coconut

Patchouli

Gods / Goddesses / Spirits

Demeter – (Greek)

Ceres – (Roman)

Isis – (Egyptian)

Luna – (Roman)

Dana – (Celtic)

Tailtiu – (Celtic) 

Cerridwen – (Celtic)

Parvati (Hindu)

Pomona (Roman)

Lugh – (Celtic)

Taranis – (Celtic)

Adonis (Assyrian/Greek)

Attis (Phrygian)

Mercury (Roman)

Osiris (Egyptian)

And many other harvest Gods/Goddesses

Need some suggestions to celebrate? I got you covered.

High energy celebrations

Abundance rituals

Visit a harvest festival

Harvest your garden

Bake bread

Baking pastries

Make jam or preserves 

Visit a farmer’s market

Create a large meal for the folk

Deity offerings

Create a money bowl (try rice in it just trust me)

Low energy celebrations

Healing bath ritual

Light a candle in honor

Prayer to Gods/Goddesses

Journal

Eat some fresh vegetables 

No spoons celebrations

Create a digital manifestation board (Try Pinterest) 

Eating fall themed pastries

Drinking apple juice or cider

Thank the harvest when you are able to fuel your body for taking care of you

Remember that it’s okay if you cant do much while you are unwell. That you come first and you simply existing is a blessing.

How you celebrate the holiday does not matter. You can choose to do any activity that feels right. These are only suggestions and remember that you're enough no matter what.

[scarletjedi]

My wife has learned that she likes mushrooms, actually, and is now on a quest to find tasty mushroom foods to cook. This time, she chose risotto, and made a black garlic truffle mushroom risotto.

It is *heavenly*

Don’t worry. I’ll share:

Mushroom risotto with truffle and black garlic

1.5 c rice (Arborio rice. It makes a difference. You want short grain/high starch)

.5 c dry white wine (we used Pinot Grigio, but you can get alcohol free or leave it out entirely if you need).

6 cups roasted duck stock (okay, we roasted a duck for her birthday dinner and I made stock. Use chicken broth, it’s fine. Or, to make it vegetarian, veggie broth.)

6 slices thick cut bacon (or bacon alternative) cut into bite sized pieces.

5 small heads black garlic (she got hers for Christmas, but you can find it easily online if there isn’t an Asian food market near you. If you only find the big garlic, do half, maybe 1 bulb to taste)

I wedge truffle goat cheese (we wanted the truffle cheddar from Aldi, but this is what shop rite had. Trader Joe’s also has truffle cheese from time to time.)

30 oz mushrooms, sliced

4tbsp salted butter

2 shallots

Chives, parsley, basil

Salt and pepper to taste

Put the broth in a separate pot over low heat to warm through. Slice bacon into small pieces and Cook bacon. Cook mushrooms in bacon fat. (Or butter/fat of choice). Set aside with liquid (if you put the mushrooms over the spiced black garlic, it helps it steep together and begin to blend). Over medium heat, Sauté shallots in olive oil, and rice and toast, 2 min or until changed in color, then add wine and stir until absorbed. add broth .5c at a time, stirring constantly until absorbed before the next ladle. (Tip from my wife: if you pull the spoon through it no liquid should rush into the new space) , until cooked. Rice should be slightly al dente (some chew, no crunch). Remove from heat. Add in toppings. (Bacon/mushrooms/herbs/butter)

Technically you’re supposed to add the cheese at the end but we found it didn’t melt very well so adding it earlier might make it creamier. Also, shred it, don’t dice it.

Reheat with broth or water for consistency, or ball, bread, and fry for arincici.

This made a lot of risotto- like, serves 6 easily. It’s filling. If you’re cooking for yourself and don’t want to many leftovers, try halving it.

Happy munchings!

[coiledqueen]

pspsps 🎲 no, really kissies are good >.>

🎲 to generate a kiss! (selectively accepting.) WILDCARD GO!! A kiss on the cheek. 💜

This time, I'm treating you. Hop on.

Lucy pulls up to the food stand, pats the back of her motorcycle, and that blunt explanation is all Lynn gets before they're both speeding off to Malie City together, another beautiful Alolan sunset shimmering overhead.

It isn't long before they pull up to the Pike Queen's dinner destination for the evening: the Sushi High Roller. Even from the outside, the gaudy restaurant exudes luxury. Lucy helps Lynn dismount, gleefully drinking in the foodie's surprised reaction as a valet whisks her modded bike away. We're here.

"...Get whatever you want. Even if you want to try a bit of everything on the menu," Lucy invites as a suited waiter sets the women at their gilded table. She flashes Lynn a small grin, shrugging casually. "...Your stand has fed me ever since I first visited Alola, so I figured it was time to return the favor. Fair's fair."

What follows is a glorious meal, filled with exquisite sushi courses, spicy ramen (Lynn's favorite), and...generous pours of sake. Throughout the meal, Lucy listens as Lynn shares some of her backstory, and the pair have fun rating and critiquing every course that passes across the table. When it comes time to pay the bill, Lucy simply sweeps it away before her date can take a peek. My treat, remember...?

When the women finally exit Malie's finest dinery, there's a pleasant evening breeze in the air. Lucy sighs wistfully, her pale features tinged a bit pink by the expensive rice wine. Her sleek ride awaits, but she's not ready to call things just yet.

"Thanks for coming," she offers, leaning over to confidently peck Lynn on the cheek. The Pike Queen draws back with a coy, knowing smile, and she reaches down to squeeze Lynn's hand. "...It's been fun. I almost don't want tonight to end just yet."

The nearby Malie Gardens, ringed by the city's cute market streets, twinkle invitingly in the distance...and Lucy's eyes gleam with a sudden idea.

"...Want to walk around until we find some dessert?"

[lupismaris]

top 5 best meals you've ever had (so far) - seriously the way you talk about foods/restaurants in your area has me intrigued

Oh Lords okay we're going to stick SPECIFICALLY to meals in my area (Baltimore) and recent meals because if i were to bring in places I've traveled and go back past years the list would go on forever lmao

In no particular order-

Cosima- for my birthday last year we went to our local favorite Sicilian restaurant and had mussels with spicy Italian sausage and broth, a pizza to share with scallops/bacon/chili oil, I had the duck breast with yam puree and cranberry confit, and they brought us a limoncello tiramisu for dessert. The drink parings were an Italian golden ale and an amaro Manhattan.

Lamb tajine - i made this myself in the traditional clay tajine my bf got me for Christmas. We take half a leg of lamb, dice and marinade it in olive oil and Ras Al hanut, then brown it in a skillet. Once that's browned you add yams, beets, onions, figs, carrots, about two cups of beef broth, and a cup of red wine. Let it simmer for ten minutes then carefully ladle it into the warmed tajine, which should have been brought to temp in the oven. It cooks at 300° for about three hours or so, occasionally adding water if it gets too dry. It's excellent with pita and saffron rice.

Petit Louis - after i got out of my recent cancer treatment and isolation we went for dinner to my favorite french place here in Baltimore. It's a classic bistro style place with dusty mirrors and red leather seats and wine bottles on the wall. Their best deal is the prix fixe lunch they do from 11-2pm but i can't get away with it all the time. We shared the Pâte de campagne, had a glass of wine each to pair with our main courses, and i got the roast lamb, which was some of the best I've had in a while. And yes i treated myself to a pot of chocolate mousse and a glass of Armagnac for dessert.

Neopol Smokery - this is the smokery/deli I've been talking about a lot recently they have a store front set up in an open market and visit a few farmers markets where you can get their prepared salmon filets, pies, grav lox, and more. The smokery in the market however makes some of the best sandwiches I've had and they also have smoked mussels, duck confit, salmon plates, all kind of daily rotating offerings for lunch and dinner and the staff are phenomenal, everything you want out of the old school deli you become a regular at.

Mason's Lobster Rolls- look. I do not live in New England. I know that. Our lobster will not compare. These are however the only lobster rolls i will eat outside of New England. They do them every still, CT/Bar Harbor/RI, and have a few soup options as well. It's pricey as good seafood usually is, but it's filling and delicious so i tend not to mind as a treat. Also fantastic crew running the show.

Honorable mentions

Wet City Brewing - great drinks, great brisket poutine, excellent vibes. Highly recommended for hanging out and getting some food after a long day though parking will be a headache.

Di Pasquale's - old school Italian deli and market that is so old school Al Capone once did their book keeping as a teenager. Yes it's actually true the owner has the old employee registers from his grandfather hung up on the back wall of the new store. The sandwiches are stunning, the arancini are authentic, the cannoli are worth getting two. Tied with Pastore's for my favorite Italian deli (the latter is closer to work).

Clark Burger - great burgers, great poutine, next to a vintage 1920s movie theater that routinely shows golden age classics alongside new films. My favorite local burger joint.

[lingocurio]

My imaginary trip to the Azores starts in 10 days! Let's figure out what it would cost.

TLDR estimate of per person per day cost: CAD $235/USD $172 for solo travellers; CAD $205/USD $150 for dynamic duos.

Read on to see how I arrived at those numbers.

I already have my flights in and out of Terceira, my accommodations, transportation and activities. The only thing left to figure out is how much food is going to cost.

I first used Google maps to find restaurants in Angra do Heroismo. For some of them I was able to see menus. It seems that most entrées range in price from around €15 to €24. I can probably estimate an average price of about €20/day for a nice dinner.

I would opt to have a hot meal at a restaurant as my mid-day meal when possible. Oftentimes lunch menus have cheaper items available than dinner menus.

For breakfasts and suppers, I would shop at markets and grocery stores. My accommodations has a kitchen with a fridge, stove, microwave and basic cookware, so I can easily whip up some easy meals and store food.

I found this website that gives the cost of common grocery items. Here's a sample grocery list for the week that would provide for hearty breakfasts and simple suppers:

1 liter of milk, €0.69

2 loaves of bread, €1.44

500 g (1 lb) of rice, €0.54

A dozen eggs, €1.98

500 g (1 lb) cheese €3.86

500 g (1 lb) chicken €4.00

500 g (1 lb) apples €0.72

500 g (1 lb) bananas €0.32

500 g (1 lb) oranges €0.72

500 g (1 lb) tomatoes €0.72

Bottle of wine (mid-range) €5.29

Domestic beer (0.5 liter bottle) € 1.89

The grand total for this list is €22.17, or €2.77 per day (my stay on Terceira is 8 days long).

I always like to round-up when estimating to allow for unexpected expenses. So let's say I need about €3/day for breakfast and supper.

It also occured to me in the meantime that if I'm eating at a restaurant, there's going to be tax added to the bill. I thought I saw somewhere that Portugal has an 18% VAT (Value-Added Tax). So a €20 meal is going to come to €23.60.

Then we also need to figure in tips. In Canada, I usually tip about 15-20%, so let's just use the VAT rate of 18%. That means we have to add another €3.60 to the €23.60 meal (€20 entrée + €3.60 VAT) for a grand total of €27.20, on average. Again, I like to round up when estimating, so let's call it an even €30.

So altogether we're looking at about €33/day for meals (€30 restaurant meals + €3 groceries). For the 8 days that comes to €264.

Let's add it all up!

Meals: €264

Cab rides to and from the airport: €40 + tip = €47.20

Guided tours: €279 + tax + tip = €379.44

Bike rental: €45 + tax = €53.10

So far the total is €743.74. Let's convert that to Canadian dollars. The current exchange rate is about CA$1.46 per Euro. So the total in Canadian dollars is going to be about $1085.

Now let's add the accommodations and airfare, which I already have in Canadian dollars.

Accommodations: $296 + tax = $349.28

Airfare Terceira to Ponta Delgada (taxes and fees already included): $107

Airfare Toronto to Terceira (taxes and fees already included): $341.

The grand total to the nearest dollar is: $1882, or $235.25/day. In US dollars that would be about $1377, or $172/day.

This estimate is for a solo traveller. If you are travelling as a couple or with a friend or family member that you can share accommodations with, the per person cost will be cheaper since the cost of accommodations will not be double the amount for two sharing a room. I think the accommodations I pretend-booked can accommodate two people with no change in price. For food, you would obviously need twice the amount, but often with groceries buying double the amount doesn't necessarily mean double the price, since you usually pay a premium for smaller packaging. For restaurant food as well, you can sometimes get shared platters or a set dinner for two that is cheaper than buying two individual meals. And obviously for a cab, the fare is the same whether there is one passenger or two.

So let's say that food for two adults might cost around €60/day (€55 restaurant meal + €5 groceries), or €480 for 8 days.

Cab rides to and from the airport will still be about €50.

Guided tours and bike rentals will be doubled at €760 and €106 respectively.

Convert the subtotal of €1396 to Canadian dollars at the current exchange rate of $1.46 and you get $2038.16.

Accommodations stay the same at $349.28. Double the airfare for the two flights to get $214 and $682. Grand total is: CAD $3283.44, or CAD $1641.72 per person (about $205/day per person). In USD that comes out to $1201.40 per person, or about $150/day per person.

And there you have it! Now I can start saving up for a real trip one day!

Next stop: Ponta Delgada.

[tripnest]

Unforgettable Culinary Journeys: Exploring the Best Food Tours in Southern Italy

Introduction Southern Italy is a culinary paradise, offering a rich tapestry of flavors, ingredients, and cooking traditions that reflect its diverse cultural heritage. This region is not just about stunning landscapes; it is a vibrant hub for food lovers, where every meal tells a story of history, passion, and local customs. From the sun-drenched coasts of the Amalfi Coast to the rustic hills of Calabria, food tours in Southern Italy allow travelers to savor authentic Italian cuisine while exploring local markets, family-run eateries, and traditional cooking methods. In this article, we’ll delve into some of the best food tours in Southern Italy that promise to tantalize your taste buds and provide an unforgettable culinary experience. Discovering the Flavors of Naples The Heart of Neapolitan Cuisine One of the must-try food tours begins in Naples, the birthplace of pizza and a city renowned for its rich culinary traditions. A guided tour through the historic streets of this vibrant city is a delightful way to explore its gastronomic landscape. As visitors navigate narrow alleys, they'll be immersed in the lively atmosphere that defines Naples, where the air is filled with the mouthwatering aroma of freshly baked pizza. A Taste of Neapolitan Pizza The centerpiece of any Naples food tour is undoubtedly the original Neapolitan pizza. Participants can watch skilled pizzaiolos (pizza makers) as they skillfully craft the perfect Margherita pizza, utilizing fresh, locally sourced ingredients such as San Marzano tomatoes, mozzarella di bufala, and fragrant basil. This interactive experience not only highlights the artistry of pizza-making but also delves into its historical significance as a staple of Neapolitan cuisine. Street Food Extravaganza Beyond pizza, the tour offers stops at traditional pizzerias, gelaterias, and street food stalls, allowing guests to sample classic dishes like sfogliatella (a flaky pastry filled with sweet ricotta) and arancini (crispy rice balls stuffed with meat or cheese). The chance to interact with local vendors and learn about the significance of these dishes adds an enriching layer to the culinary experience. Exploring the Culinary Treasures of the Amalfi Coast Breathtaking Scenery Meets Exquisite Cuisine The Amalfi Coast is not just known for its breathtaking views of azure waters and picturesque cliffside villages; it also boasts a cuisine that is a true reflection of its coastal bounty. A food tour in this enchanting region typically includes visits to local farms, lemon groves, and bustling seafood markets, providing a deeper understanding of the ingredients that shape its culinary identity. Hands-On Cooking Classes Travelers can participate in hands-on cooking classes that teach them how to prepare regional specialties, such as seafood pasta, fresh catch of the day, and zesty limoncello, a traditional lemon liqueur. These classes often take place in stunning locations overlooking the Mediterranean, allowing participants to soak in the scenery while learning culinary techniques from experienced local chefs. Dining in Local Family-Owned Restaurants The experience often culminates in a visit to a family-owned restaurant where participants can enjoy a home-cooked meal, complete with wine pairings from local vineyards. Sharing a meal with locals not only enhances the dining experience but also fosters a sense of community and connection to the region's culinary traditions. Taste of Sicily: A Culinary Adventure A Melting Pot of Flavors Sicily, the largest island in the Mediterranean, boasts a unique culinary heritage influenced by its history and geography. A food tour in Sicily might begin in Palermo, the island's capital, where guests can explore bustling markets filled with fresh produce, cheeses, and cured meats. The vibrant colors and enticing aromas of these markets create an unforgettable sensory experience. Iconic Dishes and Local Specialties Participants will have the chance to taste iconic Sicilian dishes like arancini (stuffed rice balls) and caponata (a sweet and sour eggplant dish) while learning about the island's diverse agricultural products. The tour often includes visits to local wineries for wine tastings, highlighting Sicily’s renowned Nero d’Avola and other indigenous varietals, allowing guests to appreciate the region's viticultural excellence. Culinary Heritage Tours In addition to tasting, culinary heritage tours provide insights into the traditional preparation methods passed down through generations. Guests might have the opportunity to learn about the importance of local ingredients, such as olives and almonds, and how they play a crucial role in Sicilian cooking. Cooking Workshops in Calabria A Journey into Calabrian Cuisine Calabria, located at the toe of Italy's boot, is famous for its hearty and spicy cuisine, making it a perfect destination for food enthusiasts seeking authentic culinary experiences. Cooking workshops in Calabria provide hands-on opportunities for participants to learn how to create traditional dishes, including ‘nduja (a spicy spreadable salami) and caciocavallo (a type of cheese). Immersive Cultural Experiences These workshops often take place in picturesque settings, such as rustic farmhouses or scenic kitchens overlooking rolling hills, allowing travelers to immerse themselves in the region’s culture and culinary traditions. Participants are guided through the process of selecting fresh ingredients from local markets and transforming them into delectable dishes. Sharing the Fruits of Labor After cooking, participants gather around a large table to enjoy the fruits of their labor, creating a sense of camaraderie and shared experience. This communal dining experience is a celebration of Calabrian culture, emphasizing the joy of food as a way to bring people together. Conclusion Food tours in Southern Italy offer a delightful way to explore the region’s rich culinary landscape while connecting with local traditions and cultures. From indulging in the original Neapolitan pizza in Naples to savoring fresh seafood on the Amalfi Coast and participating in hands-on cooking classes in Calabria, these culinary journeys are sure to create unforgettable memories and deepen your appreciation for Italian cuisine. Embarking on these food tours not only satisfies your palate but also allows you to experience the heart and soul of Southern Italy through its food, making each bite a journey through the region’s history and culture. Whether you’re a seasoned foodie or a curious traveler, Southern Italy’s culinary offerings promise to be a highlight of your Italian adventure. Read the full article

[artsychowroamer]

Pick of the Month: Downtown Kitchen

AUTHOR: ARTSY CHOW ROAMER

Pick of the Month:

DOWNTOWN KITCHEN

There are a number of high quality, consistently good eating spots in downtown Canton, Georgia. One of our latest favorites for date night dinners is Downtown Kitchen. Claiming not to follow trends but setting the standard, this local favorite wants to provide perfection for your best dining experience.

HISTORIC DOWNTOWN LOCATION

Located behind the black exterior at 140 East Marietta Street, this cozy casual spot offers bar, booth, table and outdoor patio dining options. Simplicity is the word of the day with entrees changing daily according to market and seasonal availability for a farm-to-table experience from a practiced hand in the kitchen.

We hit the place with friends most recently on a Friday evening without a reservation. We like early dining so the fact that Downtown opens earlier than most is great. At 4:30, we were one of two or three tables and had our pick of where to sit.

COCKTAILs & BREAD

Our waiter arrived with cocktail menus and trays of fluffy fresh bread with a spicy tomato dipping sauce on the side. We looked over the menu and odered a few drinks first. While some of us stuck to the usual like a martini with blue cheese olives, others chose a Tom Collins, a Georgia peach old fashioned and a ginger jackass mule from the make-your-own-mule choices.

Our drinks arrived quickly and perfectly with the right chill, glass choice and garnishes-both pretty and delicious. They were a heavenly match with the bread and spice of the dip. If those don’t do it for you, there are Margarita and Sangria choices as well as a very nice curated menu of white and red wines.

California, Oregon and Washington are represented with a couple of Rieslings, Sauvignon Blanc and Chardonnays ranging from $7-11 a glass. Italy and Eastern Europe provide some nice Pinots. California and Italy provided some lovely reds like Malbec, Zinfandel and Cabernets ranging from $8-12.

FIRST COURSEs

We opted to order both Caesar and kitchen salad plates for table sharing with our bread and drinks. Both were very good with fresh crisp greens and just the right amount of dressings with anchovy forward creaminess and sweet tangy balsamic vinaigrette.

The caesar had crunchy bits of sunflower seeds for a twist making it even saltier with the sprinkle of parmesan. The kitchen offered juicy grape tomatoes, red onion and crisp cucumber with bits of blue cheese.

SECOND COURSE

Pay attention to the blackboards for the daily soups and specials. We ordered the French onion and fall squash for a second course. Both were a tasty different take on the usual recipes. The broth had a different herb that popped with gruyere cheese instead of Swiss while the squash offered creamy smooth texture and warm herbs like cinnamon and nutmeg.

We also decided to try the Asian tuna tartar. Served in a martini glass, the fish was rough chopped in small cubes and super chilled. Cold avocadoes and chopped green onions were mixed in with a dressing of soy sauce, rice vinegar, sugar and sesame oil for shut-the-front-door goodness topped off with a crunchy crisp fried wonton chip.

Want other choices? You got them with fried calamari or shrimp, hanger steak wontons or crab cakes. We’ve also had the spinach and artichoke dip mixed with cheese along with tortilla chips for some lip smacking dipping on previous visits.

ENTREES

The kitchen specializes in steak and offers a lot of different items to pair with it should you opt to go that way for your entree. A sirloin, filet, strip or hanger are the four cuts of choice. Your pairings range from Asher blue cheese to mushrooms and chimichurri or horseradish sauces.

We opted to try a special from the board as one choice and took two items off the regular menu as well. Fried green tomatoes came to the table crispy and hot with a touch of sour cream, sweet berry jam and micro greens for a perfect finish. The mushroom raviolis with tomato cream sauce are a menu staple that everyone raves about. They were pretty gosh darn good. Hands down however, the winner was the short ribs over creamy mashed potatoes with crispy fried onion rings. The demi-glace was delicious and hearty while the meat was fork tender.

DESSERTS

A word about desserts. Leave room for some. We decided two to share was about all we could do so pistachio pie and creme brule were the evening picks. The former was creamy and semi-sweet with the crunchiness of fresh nuts on top. The brule classic and prepared properly with the crisp sugar topping to the finish.

COZY DATE NIGHTS

I like sitting at the bar on the weekends just to run in and grab a quick drink sometimes. The interior is casual, dark and cozy which makes for the best date night dinners. The high booths provide privacy and a level of quiet that makes this restaurant unusual as well. Loud experiences are the norm everywhere anymore so this spot makes it easy to have a conversation with your peeps.

CONCLUSION

This is the same team that brought you Queenie’s and Goin’ Coastal also in downtown Canton. So you can see why this spot should be next on your bucket list whether it’s for date night or a get together with friends. The food is simple, well prepared, fresh and tasty. The seasonal changes mean you won’t tire of the menu. You never know what might be on the blackboard as a special. Grab your better half and check it out soon. Tell ‘em I sent ya OK?

If you enjoyed what you read, you might also enjoy other posts under Edible Fare. There you will find restaurant reviews, recipes, foodie tips and best spots to eat in a variety of cities. Check out the next post on traveling off-season in Italy. Until next time…

Cheers!

ArtsyChowRoamer

Follow me on You Tube, Facebook, Pinterest, Instagram and Twitter

[goinsidesicil]

Discover the Flavors of Sicily: A Guide to Unforgettable Sicily Food Tours

Sicily is a paradise for food lovers, where culinary traditions and cultural heritage blend seamlessly to create a unique gastronomic experience. For those looking to immerse themselves in the authentic flavors of this Mediterranean island, Sicily food tours are the perfect way to savor every bite while exploring the picturesque landscapes and historic towns. Sicily Food Tours Whether you're an adventurous foodie or simply a traveler seeking to deepen your connection with Sicilian culture, these tours offer an unforgettable journey through the island's diverse and delicious cuisine.

What to Expect on a Sicily Food Tour

A well-curated food tour in Sicily goes beyond just tasting local dishes—it’s about understanding the history and passion behind each ingredient. From bustling local markets to family-owned farms, and traditional bakeries to award-winning wineries, you’ll get an insider’s view of Sicily’s vibrant food scene. Expect to sample freshly made pasta, seafood caught from the island’s pristine waters, and signature Sicilian sweets like cannoli and cassata.

You’ll also have the chance to visit local vineyards, where you can sip on world-renowned wines like Nero d'Avola and Grillo, or olive groves that produce some of the purest extra virgin olive oil in the world. Each stop provides an opportunity to meet local artisans, chefs, and winemakers who are passionate about preserving the island’s culinary heritage.

Highlights of Sicily's Culinary Regions

Palermo: The bustling capital is a must-visit for street food enthusiasts. Here, you’ll find traditional delights like arancini (fried rice balls), panelle (chickpea fritters), and sfincione (a thick, spongy pizza). A tour through Palermo’s vibrant markets such as Vucciria or Ballarò is a feast for the senses, filled with colorful stalls offering fresh produce, seafood, and spices.

Trapani and Marsala: Known for salt pans and high-quality seafood, the Trapani region is also famous for its pesto alla trapanese, a unique twist on the classic pesto made with almonds and tomatoes. Marsala, on the other hand, is celebrated for its fortified wine, perfect for pairing with local cheeses and desserts.

Ragusa and Modica: These baroque towns are not only architectural gems but also culinary hotspots. Modica is known for its ancient chocolate-making tradition, where chocolate is crafted using centuries-old methods without additional fats or dairy. Ragusa, with its rich dairy heritage, offers mouthwatering cheeses such as Ragusano DOP.

Etna and Catania: The fertile volcanic soil around Mount Etna produces some of Sicily’s most exceptional wines, honey, and pistachios. A food tour here would be incomplete without a visit to a local vineyard, where you can taste Etna DOC wines against the backdrop of the majestic volcano.

Why Choose a Sicily Food Tour?

Sicily food tours provide more than just delicious memories—they offer a chance to connect with the island’s rich cultural identity. By exploring regional dishes and local specialties, you’ll gain a deeper appreciation for Sicily’s complex history, influenced by Greek, Arab, Norman, and Spanish rule over centuries. Whether you’re sampling pasta alla Norma in Catania or savoring caponata along the coast, each bite tells a story of resilience, creativity, and community.

For those looking to elevate their culinary adventure, consider booking a food and wine tour through Go Inside Sicily’s Food and Wine Tours. Sicily Food Tours These thoughtfully designed tours ensure that you experience the best of Sicily’s cuisine, guided by local experts who are passionate about sharing the island’s hidden treasures.

From the markets of Palermo to the vineyards of Etna, let Sicily's diverse culinary landscape surprise and delight you. Enjoy an authentic taste of Sicily that you won’t find anywhere else!

[sachitrasingh]

The Allure of Italian Cuisine: A Journey Through Flavors

Italian cuisine is beloved worldwide for its rich flavors, fresh ingredients, and comforting dishes. From pasta to pizza, every region in Italy has its own culinary treasures. Let’s explore the essence of Italian food and some classic dishes you can try at home.

The Heart of Italian Cooking

Simplicity is Key

Italian cooking is grounded in the idea that simple ingredients can create extraordinary dishes. The focus is on high-quality, fresh produce, meats, and cheeses, combined to showcase their natural flavors.

Regional Diversity

Each region of Italy boasts unique specialties influenced by local ingredients and traditions. For example, Northern Italy features creamy risottos, while Southern Italy is famous for its vibrant tomato-based dishes.

Classic Italian Dishes to Savor

1. Spaghetti Aglio e Olio

A quick and easy dish made with garlic, olive oil, and chili flakes, perfect for a late-night snack or a quick dinner.

2. Margherita Pizza

The quintessential pizza topped with fresh tomatoes, mozzarella, and basil. Simple yet bursting with flavor, it’s a true Italian classic.

3. Risotto

This creamy rice dish is often made with broth, wine, and seasonal vegetables. Try a mushroom risotto for an earthy, comforting meal.

4. Caprese Salad

A refreshing salad of ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic vinegar. Perfect as an appetizer or side dish.

5. Tiramisu

A beloved dessert made with coffee-soaked ladyfingers and mascarpone cheese, dusted with cocoa powder. It’s a must-try for any sweet lover.

Tips for Cooking Italian at Home

Use Fresh Ingredients

Prioritize fresh, seasonal ingredients for the best flavors. Visit local markets for produce, and don’t hesitate to splurge on quality olive oil and cheeses.

Master the Basics

Focus on mastering a few classic techniques, like making fresh pasta or perfecting your tomato sauce. These skills will elevate your dishes.

Experiment with Herbs

Herbs like basil, oregano, and rosemary are key to Italian cooking. Fresh herbs can transform a dish, adding depth and freshness.

Explore Regional Recipes

Dive into the diverse regions of Italy by trying recipes from different areas. Each region offers something unique, from Liguria’s pesto to Emilia-Romagna’s lasagna.

Share the Experience

Italian meals are meant to be shared. Gather friends or family for a pasta night or pizza party, and enjoy the flavors together!

Conclusion: Embracing the Italian Way of Eating

Italian cuisine is more than just food; it’s a celebration of life, family, and tradition. By exploring its diverse dishes and flavors, you can bring a taste of Italy into your home. Buon Appetito!

[adityarana1687-blog]

Rice Wine Market Size To Reach $6.51 Billion By 2030

The global rice wine market size is estimated to reach USD 6.51 billion in 2030, growing at a CAGR of 4.3% from 2024 to 2030, according to a new report by Grand View Research, Inc. Rice wine, which has a rich history and cultural significance in many Asian countries, is gaining popularity worldwide as a sophisticated and versatile drink. Moreover, rice wine is perceived as a healthier alternative to other alcoholic beverages due to its lower alcohol content and the presence of beneficial antioxidants. The demand for rice wine, particularly sake, is witnessing a surge in both established and emerging markets, driven by its versatility in culinary applications and its perceived health benefits.

Furthermore, the market is witnessing a shift towards premium and artisanal products. Consumers are increasingly seeking out high-quality, handcrafted rice wines that offer unique flavor profiles and sensory experiences. This trend is particularly evident in niche markets where consumers are willing to pay a premium for artisanal sake varieties aged in wooden barrels or produced using traditional brewing techniques. This shift towards premiumization drives innovation within the rice wine industry, with producers focusing on using higher-quality ingredients, experimenting with new flavor profiles, and developing unique packaging and branding strategies to cater to the discerning palate of premium consumers.

The growing middle class in emerging markets, particularly in Asia, is driving the demand for premium and luxury alcoholic beverages. Moreover, the increasing urbanization and Westernization of consumption patterns in these markets are also fostering a taste for sophisticated rice wines. Furthermore, the increasing popularity of e-commerce platforms is making rice alcohol more accessible to consumers around the world. Besides, the growing awareness of the potential health benefits of rice wine, such as its high antioxidant and anti-inflammatory properties, is also boosting the market demand.

The sake wine segment held a major share of the market in 2023. Sake, a traditional Japanese rice wine, has gained immense popularity globally due to its exquisite taste and unique brewing process. Moreover, the growing popularity of sake cocktails and its versatility in pairing with diverse culinary experiences has further broadened its appeal. Investments in sake education and awareness initiatives are also contributing to the expansion of the market, ensuring that future generations can enjoy this centuries-old cultural treasure. Besides, the growing popularity of Japanese culture, including its artistic traditions and culinary offerings has fueled demand for premium and artisanal sake varieties, further contributing to market growth.

The offline segment held a major share of the market in 2023. Traditional grocery stores, supermarkets, and convenience stores continue to be primary outlets for rice wine, benefiting from their widespread accessibility and established customer bases. These channels leverage existing relationships with consumers and offer a familiar and convenient shopping experience, particularly appealing to older generations and those seeking readily available options. Furthermore, the ability to physically inspect products and engage with knowledgeable staff plays a crucial role in driving sales, especially for consumers seeking guidance on rice wine varieties and pairings. The increasing popularity of Asian cuisine and the growing awareness of rice wine's versatility as a cooking ingredient and beverage further bolster demand in offline channels.

Asia Pacific accounted for the largest share of the market in 2023. Traditional rice wines like sake in Japan, makgeolli in Korea, and Huangjiu in China enjoy immense cultural significance, ensuring a consistent demand base. Moreover, rising disposable incomes, particularly in emerging economies like India and Vietnam, are fuelling a shift towards premiumized and diversified alcoholic beverages, including diverse rice wine varieties. This trend is further spurred by the younger generation's growing interest in exploring new flavors and experiences, leading to a surge in demand for artisanal and craft rice wines. Besides, the rising popularity of Asian cuisine globally has also led to an increase in rice wine consumption beyond the region, as restaurants and bars around the world embrace the unique flavor profiles of these beverages.

Request a free sample copy or view report summary: Rice Wine Market Report

Rice Wine Market Report Highlights

North America is expected to grow with a considerable CAGR over the forecast period from 2024 to 2030 driven by the increasing popularity of Asian cuisine, the growing health consciousness of consumers, and the increasing availability of rice wine in a variety of flavors and styles.

The huangjiu wine segment is estimated to grow with a substantial CAGR over the forecast period. Huangjiu wine is primarily driven by its cultural significance, particularly in China. It is a staple drink during celebrations and festivals, and its consumption is often associated with prosperity and longevity. The increasing appreciation of traditional Chinese culture, both domestically and globally, has contributed to the growing popularity of huangjiu wine. Moreover, consumers are drawn to its perceived health benefits, including improved blood circulation and reduced risk of heart disease.

The online segment is estimated to grow with a substantial CAGR over the forecast period. Online platforms enable producers to connect directly with consumers, offering personalized customer service and addressing inquiries promptly. This personalized approach fosters loyalty and contributes to the sustainable growth of the market.

Rice Wine Market Segmentation

Grand View Research has segmented the rice wine market on the basis of product, distribution channel, and region:

Rice Wine Product Outlook (Revenue, USD Million; 2018 - 2030)

Sake Wine

Huangjiu Wine

Makgeolli Wine

Others

Rice Wine Distribution Channel Outlook (Revenue, USD Million; 2018 - 2030)

Offline

Online

Rice Wine Regional Outlook (Revenue, USD Million, 2018 - 2030)

North America

U.S.

Canada

Mexico

Europe

UK

Germany

France

Italy

Spain

Asia Pacific

China

Japan

India

South Korea

Australia & New Zealand

Central & South America

Brazil

Middle East & Africa

South Africa 

List of Key Players in the Rice Wine Market

Asahi Shuzo Co., Ltd.

Dewazakura Sake Brewery Co., Ltd

China Shaoxing Yellow Rice Wine Group Co., Ltd.

Hiro Sake LLC.

Kokuryu

Kooksoondang Brewery Co. Ltd

Kuaijishan Shaoxing Wine Co., Ltd.

Ozeki Sake (U.S.A.), Inc.

Takara Holdings Inc

Yaegaki Corporation of USA

[generalrice]

Discover the World of Premium Grains: Basmati and Arborio Rice for Sale

Rice is a global staple, gracing tables from Asia to Europe with its versatility, texture, and ability to elevate a wide range of dishes. Two varieties that stand out for their unique properties and culinary appeal are Basmati and Arborio rice. These grains, though different in their origin and use, share one common characteristic: they can transform a meal into a gourmet experience. If you're in the market for the finest rice varieties, including Basmati rice for sale and Arborio rice for sale, this guide will walk you through their features, benefits, and the best ways to use them.

The Timeless Appeal of Basmati Rice

Basmati rice is often referred to as the “king of rice,” and for good reason. Originating from the Indian subcontinent, this long-grain variety is known for its fragrant aroma and delicate, fluffy texture. When cooked, Basmati grains remain separate, which makes it a preferred choice for a variety of dishes, especially those from Indian, Middle Eastern, and Persian cuisines.

Why Choose Basmati Rice?

Aromatic Flavor: Basmati rice is renowned for its nutty flavor and aromatic quality. Its natural scent comes from a compound called 2-acetyl-1-pyrroline, giving it a distinct floral and popcorn-like aroma that sets it apart from other rice varieties.

Health Benefits: Basmati rice, particularly the brown variety, is considered a healthier option compared to other types of rice. It's low in fat, gluten-free, and contains essential nutrients like magnesium, potassium, and fiber. The glycemic index of Basmati rice is lower than many other rice types, making it a good choice for those managing blood sugar levels.

Versatility: Basmati rice is incredibly versatile and can be used in a wide array of dishes. From traditional biryanis and pilafs to modern stir-fries and salads, its light and fluffy texture makes it a popular choice for dishes where the rice needs to complement, rather than overshadow, the other ingredients.

If you’re looking for Basmati rice for sale, it’s important to choose a premium supplier who ensures that the rice is aged, as aging enhances the grain’s quality, making it more aromatic and less sticky when cooked.

Arborio Rice: The Heart of Italian Cuisine

In contrast to Basmati, Arborio rice has a short, plump grain that’s prized for its creamy texture. Arborio rice is named after the town of Arborio in Italy’s Po Valley and is primarily used in Italian dishes, most notably risotto.

What Makes Arborio Rice Unique?

Creamy Texture: Arborio rice is high in amylopectin, a starch that contributes to its creamy consistency when cooked. This characteristic is what makes Arborio rice ideal for risottos, where the goal is to achieve a creamy, luscious dish.

Absorptive Power: Arborio rice has the ability to absorb large amounts of liquid without becoming mushy, making it perfect for slow-cooked dishes. This allows it to soak up flavors from broths, wines, and sauces, making every bite rich and flavorful.

Nutritional Value: While Arborio rice may not be as nutrient-dense as some whole grains, it still provides essential vitamins and minerals, such as iron, magnesium, and vitamins B and E. It's also gluten-free, making it suitable for people with dietary restrictions.

For those searching for Arborio Rice for Sale, ensure you're selecting high-quality grains, as this can significantly impact the final outcome of your dish. The best Arborio rice is harvested in Italy and is often labeled as Carnaroli or Vialone Nano, two sub-varieties that are especially prized for making risotto.

Culinary Uses and Recipe Ideas

Both Basmati and Arborio rice have distinct culinary uses, each bringing a unique texture and flavor profile to the table. Here are a few recipe ideas to showcase the best of both varieties:

Basmati Rice Recipes:

Chicken Biryani: A fragrant and flavorful Indian dish made with spiced chicken, saffron, and long-grain Basmati rice.

Middle Eastern Pilaf: Fluffy Basmati rice cooked with dried fruits, nuts, and a medley of spices like cinnamon and cardamom.

Rice Salad: A light and refreshing dish made with cold Basmati rice, vegetables, and a lemon-tahini dressing.

Arborio Rice Recipes:

Classic Risotto: Arborio rice cooked slowly in broth, finished with butter and Parmesan cheese for a creamy, rich texture.

Arancini: Italian rice balls made from leftover risotto, stuffed with mozzarella, and fried to perfection.

Rice Pudding: A dessert version of Arborio rice, cooked with milk, sugar, and vanilla for a creamy and indulgent treat.

Where to Buy Premium Rice

When searching for Basmati rice for sale or Arborio rice for sale, it’s crucial to choose a reputable supplier that prioritizes quality. High-quality rice not only ensures better flavor and texture but also enhances the overall experience of your dishes. Look for suppliers who offer organic or sustainably sourced rice to ensure you’re getting the best possible product while supporting ethical practices.

Conclusion

Whether you're preparing an exotic biryani with fragrant Basmati rice or crafting a creamy risotto with Arborio rice, the quality of your grains matters. Each variety has its own distinct characteristics that can elevate your cooking and bring authentic flavors to your table. For those looking to buy Basmati rice for sale or Arborio rice for sale, investing in premium rice will undoubtedly make a world of difference in your culinary adventures.

[odctravel]

Culture and Customs of the Mường Ethnic Group:

Traditional Social Structure: The traditional social organization of the Mường is unique, characterized by a class society with the Lang (nobility) and commoners. The social structure in traditional Mường society includes villages and muongs. A management system operated by customary law is formed here, and all community members must strictly adhere to it. The Mường's residential area is called "quêl" or "xóm," meaning village. A village is the basic unit of Mường society, consisting of several patriarchal families with the eldest son holding authority.

Housing: Most Mường people live in stilt houses with four roofs, surrounded by areca and jackfruit trees. The upper floor is for living, while the lower part houses livestock and stores tools like rice mills. Today, with improved economic conditions, traditional stilt houses are supplemented with tiled, flat-roofed, or multi-story houses that show Vietnamese architectural influences.

Religion and Beliefs: Ancestor worship, worship of Tản Viên, and land gods.

Clothing: Women's attire is more diverse than men's and retains unique features. The headscarf is a plain white rectangular cloth, with a yếm (undergarment), short white blouse, and a long skirt reaching the ankles with intricate waistband patterns. Jewelry includes bracelets, bead necklaces, and a silver xà tích set with peach-shaped and tiger or bear claw charms. Men's traditional attire is simpler, with short round-neck shirts and wide-legged pants, tied with a scarf. Nowadays, Mường men mostly wear ready-made clothes bought at markets.

Marriage: Modern Mường weddings follow new lifestyles, without the bride or groom purchase customs. Young people freely date and inform their families when ready to marry.

Cuisine: Previously, sticky rice was the staple food, but it has been replaced by regular rice for daily meals, with sticky rice reserved for special occasions. The Mường's famous rice wine, with its unique fermentation process, is served to guests during communal gatherings. Both men and women enjoy smoking large bamboo pipes, and women often share a pipe among friends.

Education: Historically, only a few Mường people were literate in the national script or Chinese characters, with the majority being illiterate. Since peace was restored, education has flourished. Most parents now encourage their children to pursue higher education, combining family and school education for a brighter future.

According to 2019 statistics from the General Statistics Office, the literacy rate among those aged 15 and above is 95.5%, the primary school enrollment rate is 100.8%, the secondary school enrollment rate is 96.3%, the high school enrollment rate is 71.5%, and the out-of-school rate for children is 6.7%.

[journeysofpatrickandarchana]

Original blog posted on 7th March 2013

Accommodation on Hestia - Saturday 7th March 2013

"What doesn't break you, makes you stronger!" Friedrich Nietzsche

We have spent 9 nights on Hestia so far and no sign of any motion sickness! The picture is self explanatory. The boat is currently hauled out and we are living on it along with 4 other crew members! Only one person had a hotel booking and has chosen to stay in a hotel room.... Lucky him! Due to the Heineken regatta on last week in St Maarten, the hotel rooms were booked for months so this was our only option initially.



Fortunately Shyam and Shalaka, who stayed with us for one night on Hestia and our crew have looked at this situation as an experience rather than a hurdle. The only part I do not enjoy about living on the top of the world is that we are not allowed to use the toilets on board and have to climb down a rickety ladder to use a public toilet on the yard. At the back of the toilet cubicle is a shower cubicle without a door (just a partitioning wall for privacy).......and it costs €1 for 5 minutes of running water to have a quick shower. It is hard to find these €1 coins as you need them for the daily shower and also for the weekly laundry. So the option of the couple shower was enticing and romantic! Imagine we both manage a shower together in 5 minutes.

I can see my friend Roisin having a hoot at the sound of this, on numerous occasions she has had to break the bathroom door to pull me out of my relaxing 20 minutes shower while we shared a terrace in Sydney and that too on a good day, on a hair wash day it would have been a lot longer! Miss you Roisin. X

So this is how it all came to be. Upon arriving in St Maarten, we had no accommodation and there was nothing available, so we ended up camping at Lindsay's for 2 nights in a little spare studio he had. Another first for me, this house had 8 dogs. Friends who know me will find this astounding. If I had a choice, I would have booked a hotel room at $1000 a night rather than stay in a house with 8 dogs and doggy poop all over the front yard.

After much hue and cry by Patrick, the vendor, provided us with an alternate boat to stay on for the next couple days. This was a Benetau Oceanis 54 called Selene. We picked Shyam and Shalaka in the afternoon and drove to Anse Marcel. In the excitement of being with them, our first time driving on the wrong side of the road in this country and the time of the day, we took a couple of wrong turns and after 35 minutes of driving we were almost back to where we started! We did make it to Anse Marcel late in the evening and had an average meal at expensive prices in an Italian Restaurant with a snooty French Maitre D'. None of this mattered with the joy of catching up with Shyam and Shalaka and finally introducing them to 'my' Patrick.

The next day we drove to Philipsburg with S & S, for a day of being tourists stopping on the top of a hill with fabulous views where we had tender coconuts. Another reminder of home. Once at Philipsburg we did the most touristy thing by walking into the Guavaberry Liquor shop and testing the free Guavaberry rum & liqueur. We loved it and bought couple of bottles for the trip. More bottles of alcohol were bought in the duty free shop at amazing prices followed by a walk on the beachside admiring all the colourful buildings and expensive jewellery shops by Indian jewellers. A stop for some creole cuisine and ice-cream completed the day.

Saturday was spent exploring Marigot markets and lunch by the sea side. I bought a lot of spices at the markets, this was followed by a home cooked meal of daal, rice & eggplant subzi. The evening was relaxing with lots of wine for all and Shalaka had her share of Rum & coke!

On Sunday 24th, Phil & Sybille arrived. The accommodation situation in St Maarten had still not improved not even a sofa available on their couch surfing website, the town was booked out. As a result, Phil and Sybille ended up hiring a car that they planned to sleep in! We sneaked them on another boat - Beneteau 40.5 Lady Marilyn managed by VPM. My memory of this night is trying to fill the water tank at 2am when the boat ran dry. Almost full moon and the madness to compliment it.

The pressure was on Patrick, the stress caused lots of friction, anxiety and more sleepless nights but finally on Monday afternoon we caved in and so did the vendor and there was a breakthrough towards closing the sale. In retrospect, we still got the raw deal. The vendor located on St Maarten, has no local market and is used to selling their badly maintained boats to unsuspecting overseas buyers. They are "in bed" with most surveyors available on the island. A foreign buyer arriving here ready to take over the boat is already at a disadvantage. I will write more about this on a separate blog as I think theses leeches need to be exposed. The broker was American and although he tried to assist in the end he was on a "holiday" over the most crucial week of the deal.

So finally the boat was moved to Polypat boat yard (near Marigot) on Tuesday morning and hauled out for the last bits of repair work by the vendor to rectify some problems as agreed and we could also then follow up with the much needed work to make the boat seaworthy by our standards. Unfortunately while repairing the sail drive the unqualified workers provided by the vendor ruined a major part of the sail drive which then delayed the boat getting back on the water further than the initial 48 hours as originally planned. We had to source this part around the world, to be finally found in Belgium. Finally the part was meant to be here yesterday Wednesday 6th March and the boat on the water today. In the interim we have been living on a hauled out boat in a boat yard and using the public facilities being woken up by the neighbouring rooster at 3am each morning.

To add some more to the adventure Patrick had a visit to the dentist due to excruciating pain caused by inflammation. After several calls over Skype to the insurance company and the worry of having to tentatively re-fill his tooth or even worse re-cap, this was a pleasant surprise. The dentist came highly recommended on the internet and managed to squeeze us in without an appointment. After a thorough check the dentist deemed this just an inflammation and was to be cured by a course of antibiotics.

Evenings were still fun with the crew sharing meals over a few glasses of wine or beer. It is a great opportunity to get to know each other and prepare ourselves for the big trip.

P.S: The part of the sail drive did not arrive yesterday as the order never left the office here in St Maarten. So we have now another 6 nights on the land before we have a test sail and then head off into the sunset.