#Vanilla bean Canada

[spicelandwholesale]

How to Use Madagascar Bourbon Vanilla Bean in Baking and Cooking!

Hey, vanilla lovers, are you excited to learn new ideas for using vanilla beans? Let’s get started!

You may be surprised to know that applying whole vanilla beans or seeds can give you the same aroma and taste that you get from vanilla extract or paste. In fact, the fragrance may be a little more! Using a whole Madagascar Bourbon vanilla bean pod or its seeds is easy and really rewarding. Your baking treats and desserts will taste really different like never before!

Easy and Excellent Ideas to Use Madagascar Bourbon Vanilla Bean

A whole Madagascar Bourbon vanilla bean can give your dessert a more amazing flavor than vanilla extract and paste. And while mixing organically-farmed vanilla beans, you can ensure that your dish is free from any chemicals used in many vanilla products. 

Now, while using Madagascar Bourbon vanilla bean pods in your cooking, you can have a rich flavor and aroma in dishes. Just prepare the pod in two steps for your recipes:

Cut the vanilla bean lengthwise and split it in half

Scrape out the seeds from each half of the pod

Then, depending on which recipe you are making, you can use just the seeds, just vanilla bean pods, or both.  

Using vanilla seeds:

Using vanilla seeds is best for any dry application in your recipe. Also, it’s the best way to bring flavor to any dessert by whipping, blending, or mixing with other ingredients. Here are the sweet dishes where you can use vanilla seeds:

Whipped creams and batters

Frostings and icing

Cookie and cake mixes

Milkshakes and smoothies

Pastry and more

Using vanilla pods only:

Madagascar Bourbon vanilla pods are rich in flavor. So, you can use it in recipes to infuse in liquid or any dessert as tea leaves. Just wash the pods and remove the milk or cream from the beans. Then, dry them on low heat so you can make ground powder from them to reuse them in other desserts where you need vanilla flavor. 

You may need just one teaspoon or a little more to get the desired flavor in your dessert or baking treats. For example, while grinding new vanilla bean pods, half a teaspoon of powder can replace one teaspoon of extract. 

Using seeds and pods together:

Infusing the flavors of Madagascar Bourbon vanilla bean pods and the scraped seeds from its inside is ideal for preparing custards, creams, and sauces. You can add the pods and seeds to the mixture. Make sure the mix is cold. So, the flavor can infuse throughout the mixture evenly when you heat it after putting seeds and pods in it. The most common dishes you can make using vanilla pods and seeds:

Custards and ice-cream

Creams and infused milk, like creme caramels or Brulee

Hot chocolate

Pastry cream

In alcohol, while making vanilla extract

Where to Buy Madagascar Bourbon Vanilla Bean

Look no further than Spice Land Wholesale to purchase top-quality grade A Madagascar Bourbon vanilla beans! Visit spicelandwholesale.ca to order now!

[soberscientistlife]

Saving this for me. Items possibly targeted for tariffs.

Saving this for me. Items possibly targeted for tariffs. • Bananas, Mangoes, and Pineapples (from Central and South America) • Avocados (from Mexico) • Citrus fruits like oranges and lemons (from Mexico and Spain) • Berries (e.g., strawberries, blueberries) (from Mexico, Chile) • Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada) • Asparagus (from Peru and Mexico) Seafood (Fresh, Frozen, and Canned) • Fresh/Frozen Shrimp (from Thailand, India, Ecuador) • Salmon (from Norway, Chile) • Tilapia (from China) • Tuna (canned) (from Thailand, the Philippines) • Sardines (from Portugal, Morocco) • Mackerel (canned) (from Japan, Norway) Grains and Legumes • Rice (from Thailand, India, Vietnam) • Quinoa (from Peru and Bolivia) • Chickpeas and Lentils (from Canada, India) Nuts and Seeds • Cashews (from Vietnam and India) • Brazil Nuts (from Bolivia, Brazil) • Almonds (from Spain, Australia) • Chia Seeds (from Mexico and Argentina) Dairy Products • Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece) • Butter (from Ireland, New Zealand) • Yogurt (Greek-style from Greece, other varieties from Europe) Canned Foods and Packaged Items • Tomato paste and puree (from Italy) • Canned olives and olive oil (from Spain, Italy, Greece) • Canned coconut milk (from Thailand) • Canned beans (from Mexico, Central America) • Canned corn (from Canada, Brazil) • Canned anchovies and sardines (from Morocco, Portugal) • Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico) • Canned tuna and salmon (from Thailand, the Philippines, Chile) Spices and Herbs • Vanilla (from Madagascar) • Black Pepper (from Vietnam, India) • Cinnamon (from Sri Lanka) • Turmeric (from India) • Paprika (from Spain, Hungary) Beverages • Coffee beans (from Brazil, Colombia, Vietnam) • Tea leaves (from India, Sri Lanka, China) • Cocoa beans (from Côte d’Ivoire, Ghana) Oils and Fats • Olive oil (from Spain, Italy, Greece) • Coconut oil (from the Philippines, Indonesia) • Palm oil (from Malaysia, Indonesia) Alcoholic Beverages • Wine (from France, Italy, Chile, Spain) • Beer (particularly certain Mexican brands) • Whiskey and Scotch (from Scotland, Ireland) Sweeteners • Cane sugar (from Brazil, Mexico) • Maple syrup (from Canada) Condiments and Sauces • Soy sauce (from Japan, China) • Fish sauce (from Thailand, Vietnam) • Sriracha and other chili sauces (from Thailand) • Italian pasta sauces (canned/jarred) (from Italy)

[justlookfrightened]

Whipped Cream and Other Delights

Sorry this has taken so long. I haven't been in much of a mood for fluff. But now I think I need some ...

CW: Lots of innuendo and bad jokes

Prompt from @hufflepunkwannabe: Ooo, can we see Jack and bitty just being silly together? 

The pies were done and the turkey was roasting. The dressing and sweet potatoes were in the second oven now that the pies were out; once they and the turkey came out, he could slide in the green bean casserole — Shitty insisted — and the roasted Brussels sprouts. Last of all would come the dinner rolls, still in their first rise. They could bake while Bitty made the gravy.

Bitty frowned and tapped his pen against his teeth while he studied his notebook. It should work. Everything should be ready to serve close enough to the same time — good thing the turkey had to rest for a while before being carved. He’d even have time to sneak in a shower. Probably.

“Bits?”

Jack came up behind him and wrapped his arms around Bitty’s waist. 

“You alright?” Jack asked. “You need help?”

“No, I’ve got it in here,” Bitty said. “How’s the tidying going?”

“Fine,” Jack said. 

And of course it was, because Jack always kept the place pretty neat. He’d heard Jack run the vacuum a few minutes before, probably unnecessarily because the cleaner did that two days ago. 

“And the table?” Bitty asked. “Is that set yet?”

“No,” Jack said. “But it’s just Shitty and Lardo, and a few of the guys who couldn’t get home.”

Bitty almost let a high-pitched giggle escape him. “A few of the guys” were four professional hockey players. Players on Jack’s team. Players who probably never even thought of playing with someone who wasn’t straight until Jack had come out. Bitty needed these guys to like him.

“You know Tater loves you,” Jack said.

Which was true. Tater, who might be the biggest human being Bitty had ever laid his own eyes on, had been delighted with Bitty from the first time they met. His approval went a long way with the other Russian players, one of whom – a rookie named Ivanov – was coming today. The others, Fitz and Poots, were from western Canada, which Bitty had come to learn had some things in common with being from the south in the U.S., or maybe the Midwest. Still, they’d always been perfectly friendly, and when Jack said Bitty would make Thanksgiving dinner for those who had no other place to go, they accepted.

It would be fine. Probably.

“I just feel like I’m forgetting something,” Bitty said. “Something important.”

“Kissing your boyfriend?” Jack asked, leaning down to kiss the side of Bitty’s neck.

Bitty squirmed and swatted at Jack’s arms.

“Stop it,” he giggled, a real giggle this time. “I need to be on the ball here.”

Jack honest-to-pete snorted, and Bitty giggled and blushed. “Not that kind of balls!”

Then he remembered.

“Whipped cream!” he yelped. “I have to make the whipped cream.”

Jack laughed and said, “I give up.”

Bitty put the heavy cream, sugar and vanilla in the bowl of the stand mixer and attached the whisk. 

“Then I can take a shower,” he said before turning it on. “You’re in charge of the bar, and you’ll do a cheese and cracker platter and a relish tray so there’re nibbles, right?”

“Right,” Jack said, taking a stack of plates from the cabinet. “I’ll start on the table.”

It was only a few minutes later that Bitty pulled the whisk out and watched the peaks form and then droop. He was using a spatula to transfer the whipped cream into a ceramic bowl when Jack came back into the kitchen.

“Done already?” Jack said.

“It doesn’t take long,” Bitty said, drawing a finger along the edge of the spatula to cover it in whipped cream and holding it out to Jack. “Here, taste.”

Jack took Bitty’s hand and pulled Bitty’s finger into his mouth, cleaning it — Bitty had to clear his throat as Jack did it — very thoroughly.

When Jack released his finger, he grinned and said, “It doesn’t take long? So … you could make it another time?”

Bitty pulled himself together enough to bat his eyes and smile flirtatiously.

“Any time you want, sweet pea,” he said. “I’m gonna take that shower now.”

He had no reason to tell Jack that he finished bathing so quickly because the shower was ice cold.

[camels-pen]

oh to dream a dream

summary: Careless words can lead to indulgent sleep.

based on @seaglass-skies' prompt "Jazz has never had a sibling. So who is this other teenager in the old photo album she found? And why is the bedroom across from hers so empty?"

Ao3 Link | Phight ‘24 series

The atmosphere was quiet, homey. Chirping birds could be heard through the cracked window off to the side and there was a low level chatter throughout the whole place.

Jazz took a deep breath in, smelling the scent of dark roast and vanilla bean that had permeated itself into the walls and floor, that drifted up to greet her like a tired lover.

Usually, she'd chide herself on such cheesy thoughts—maybe make a mental note to stop reading so many romance novels and crack open more psych textbooks—but she was feeling good today. Good and content.

So much so, in fact, that she didn't even feel the sting of embarrassment as someone nudged past her where she was standing, blocking the open door to the coffee shop.

She gave a short apology, tapped each pocket on her shoulder bag just in case, and then walked to the front register.

“Jazzy-babe!” Edward said, grinning wide at her. “Girl, I haven't seen you in ages!”

Jazz smiled back, tears pricking the corners of her eyes. “Ugh, I know right? Sorry—” She paused to wipe her face, sniffling a little. “I've really missed this place.”

“Oh honey.” Ed came around the counter to scoop her into a hug. He patted her back as he said, “There's no need to cry, you're here now, aren't you?”

Jazz laughed. She must really be a mess for Ed to come all the way around for a hug rather than just lean over the counter. “Yeah—yeah I'm here now. These are more happy tears than anything else, to be honest.”

Ed gave her a few more pats before returning to the register. “Good. Happy tears are the best kind of tears. We don't need anything else.” Actually, tears of sadness and frustration were also rather important to keeping a healthy emotional balance, but Jazz understood and appreciated the sentiment. “What can I get for you, hon?”

“Just a latte, I've got to—” Jazz paused. “Oh, sorry, I just started talking on autopilot. I don't have any chores or homework today, so I'm staying for the long haul.”

“From open to close!” Ed laughed. “Just like when you first started coming here.”

Jazz smiled. ”Yup, back to my old ways.“

”So we're going with a large latte and three chocolate and almond croissants?“

”Make it four, please.“

The shop was rather slow—an odd sight for a coffee shop at 9 in the morning—so while Ed and his new coworker worked, Jazz propped herself against the counter and chatted with him. Turned out he'd gotten himself a new boyfriend—long distance this time, all the way up north in Ontario, Canada in some place called 'Barrie'—and he's planning to renew his passport and go visit him some time this summer.

Jazz shared her own news—the hazards of 12th grade English classes with a substitute teacher for half the semester, all of her friends managing to catch the flu at the same time a few months ago, and her overbearing parents insisting she apply for some fake program called 'ecto-biology' at the University of Madison Wisconsin.

Ed laughed along and, traitor that he was, said she should give it a shot anyway and that it might be fun. Jazz wasn't so sure.

Soon, her drink and pastries were done and she said her goodbyes before ensconcing herself to the little corner in the back of the shop, far from the door and mostly covered by a massive bird of paradise plant.

She set down her things, took out a hefty book titled 'Psychology and You: A Look into the Self' and cracked open the front cover.

—

“...azz!“

“...ease, don't wan... urt y...!”

“...rry!”

—

Jazz felt a tap at her shoulder and she blinked. She groaned and rubbed at her eyes. “Geez, I haven’t done that since middle school.” And damn, that was satisfying.

Ed chuckled as she stretched out her arms. “Sounds like you needed it.”

Jazz packed up her stuff and gave Ed a goodbye hug before heading out. If there's one thing Jazz Fenton knew, it was when she'd overstayed her welcome.

She blinked, then furrowed her brows. Where did that come from? It was closing time so she needed to leave, it wasn't like she'd stayed too long at a friend's house.

“Maybe I conflated it with the feeling of being in someone else's home?” she mumbled to herself. “The place does feel like it's Ed's pride and joy even though he's not the owner.”

The owner himself was a crabby man who had hated Jazz since the first moment he spotted her walking in, all of 12 years old and looking for a safe and quiet place to do her math homework. She didn't have any money then, thinking the shop was similar enough to a library what with all the people she saw reading quietly through the windows. The man was ready to kick her out, citing that only paying customers were allowed to sit in his shop and that all children were rabble and ruffians regardless of age.

It was Edward then, all of 16 and newly hired, who had bought her a hot cocoa and claimed her dad had already bought a drink for her earlier in the day and Ed had been waiting for her. Ed was chewed out for it since apparently that wasn't a thing they allowed at the shop, but Jazz was allowed to stay. She learned for future visits to bring along her allowance and when the owner wasn't here, Ed would let her sit in the shop without buying anything.

Now if only a certain someone else would be so kind—

Jazz stumbled. “Dumb rock,” she grumbled, shaking out her foot. “What was I thinking about again?”

—

“You’re always in my business! It’s annoying!”

“I’m in your business because I care about you!”

“You sound like mom and dad! And didn’t you always say privacy was important to growing kids?!”

“It is! It is, but this is different; Danny, I’m afraid you’re doing something dangerous. Something that could get you hurt. If there’s some big bad ghost villain you should come to me—”

“Of course.” He scoffed. “You can’t fucking trust me to take care of myself, as per usual. I’m just your idiot little brother who would die a horrible death the moment you take your eyes off me, aren’t I?”

She gasped, putting a hand to her mouth.

“W-Wait, I didn’t mean it like that—”

—

“Oh Jazzypants!” Dad called. “You think you could come down and help your old man with something?”

“Sorry Dad! I’m doing something important!” Jazz called back, laid on her stomach on her bed, a chewed up pencil in hand as she hovered over a ‘Who will be your boyfriend? (NSYNC edition)’ quiz. “I’m doing this for Kendra, but man I hope I get Justin.” 

She continued to circle the letters on the quiz and eventually finished and flipped to the back of the magazine. “Ugh, Lance? Maybe I should just burn this.” As she shifted her hand, she noticed neat cursive handwriting under the answer key that read: ‘Jazz, I don’t care if you got Lance, DO NOT BURN THIS.’

She was tempted to burn it anyway.

A gust of wind blew through her room, ruffling the pages of the magazine and throwing her hair all around. Jazz had to slap a hand on the book to keep it from flying away. The wind died down after a moment and she huffed, a bit of hair fluttering up with the action before falling back down. “Perfect, amazing, exactly what I needed.”

Jazz pushed herself up and slammed the window down. Her dad yelled if she was alright, but she didn’t answer. Flopping herself down on her bed, she flipped back to the quiz and erased her answers. “I’m gonna get Justin this time,” she grumbled, starting the quiz over.

Just as she had gotten to the second question, another gust of wind blew through her room. This time the magazine wasn’t safe and tumbled to the carpet. She pushed her hair back from her face and left her room to investigate. 

Mom and Dad’s room was fine. The bathroom too. The storage closet didn’t have a window and the hallway one has been busted shut for years. 

Jazz stood in front of the door across from her room. She slowly put a hand on the doorknob. Twisted it. Then pushed.

Peeking into the room, she looked around. It was empty and collecting dust, just as it always was. She always felt uneasy just looking into the room so hopefully the window was—

Ah, it was open. Of course.

Jazz gulped. She willed herself forward. Fear was just fear and there was nothing of any real harm in the room. She repeated that to herself over and over as she tiptoed inside, heading for the window.

There were no furniture, no decorations, no new paint on the walls. It was just a plain blue—

Jazz shook her head and rubbed her eyes. Beige, the original house’s wall colours were beige with a white trim.

She continued her journey and eventually made it, sliding the window closed as gently as she could, lest she disturb the stifling atmosphere she found herself in.

Jazz was about ready to tiptoe her way out—or maybe just run for it to make it quicker—when her eyes caught on a photo album on the floor. It was 4th of July themed and was laid spine up, as if it had falled off of something and landed on its pages. 

And, well, Jazz was never one to leave a book like that, no matter the circumstances.

With hesitant hands, she picked up the book, her thumb automatically marking the open pages. She marvelled at the peeling silver stars on the front and back cover and the almost sparkling blue colour. 4th of July themed seemed like a stretch, now that she had a closer look; it had more of a space theme or a starry night sky, than anything else.

She flipped over the book, only to find it was a photo album. The papers where starting to become yellow with age and the photos curling at the corners, as if ready to fall off at any moment. It looked so old and well loved, yet Jazz had never recalled seeing such an album around the house before.

The photos all included pictures of herself when she was far younger, her mom and dad, and some of Jazz’s friends from elementary school. Sometimes it was just one of them, sometimes all of them, and sometimes even none of them.

But with each picture there was one consistent theme: some part of the picture was complete static. Like someone had taken a TV without signal and used that to colour in nonsensical shapes and silhouettes in each and every picture.

It was strange. Odd, even. Jazz wasn’t one to vandalize anything as important as a photo album, even as a child. Her parents were always quite adamant that she’d been a rather mature child since she was small. And she doubted her mom or dad would’ve done that. 

Maybe one of her friends from the photos? Jazz could’ve invited them over one time and they could’ve scribbled all over the photos when she wasn’t looking. It wouldn’t be the first time.

She squinted at the pages. No, that didn’t seem quite right. The static colouring stopped right at the edge of each polaroid, not a single bit of it leaking into the white border edges of them. She doubted elementary schoolers would care so much about that, or be that precise. 

Page after page she found different pictures, with her and her parents at different ages and different clothes, with new friends and old. And yet that same static colouring persisted. In fact, it seemed to be growing over time, getting consistently bigger and bigger, at times looking like the outline of a person just a handful of inches shorter than herself. She started to get irritated as the static got closer to her height, but by the time she got to the end of the album—with whiter pages and more firmly glued pictures—it never overtook her. She felt satisfied about that fact, for some reason.

Back to the original problem, she still didn’t know what the purpose was of this odd destruction of her family’s photo album. She didn’t even know where this album had come from, the pictures in it unfamiliar and foreign.

She squinted at the last picture in the album, using her nail to scratch at the static colour. Not that she was expecting anything from it—

The static started to flake off.

“What is this, crayon?” she mumbled. Though it felt simultaneously thicker and thinner than crayon wax. Smoother, yet rougher. It was easy to pick at it, but hard to peel off anything larger than a toothpick, the colours coming off in long thin stripes as they did. 

She scratched and scratched and scratched at it. Jazz had just about had enough when no more pieces came off, but then—

The entire thing peeled off like an old sticker.

Staring back at her was a boy with messy black hair, annoyed blue eyes, and a contrasting grin with Jazz’s own arm wrapped around his shoulders.

“An… old friend, maybe? But this picture was taken recently and—” She paused to pick at another photo higher up the page. It revealed another picture of the same  boy, mouth open like he was talking animatedly about something while staring into a small telescope. Another picture, a few pages earlier, showed the whole family in their hazmat suits, and the boy himself standing with them in his own white and black suit.

“I’ve never had any siblings,” she whispered to herself. It didn’t feel right, almost like someone else coaxed the words through her mouth.

She stared around at the empty room. Thought of how it really should be blue, since that’s the colour it’s always been. The house was originally beige, but this room was always always blue. A specific shade of lighter blue, with glow in the dark stars on the ceiling and burn marks on the carpet. A scuffed up desk plastered with enough free Nasa stickers you could hand them out at a convention. Not to mention a bed that had never been made since it was bought.

She thought of that room. And she thought of this one, the real one all around her. The one full of life and the one that had never seen it. There was only so much she could do to try and remember it. Imagine it? Think of it, and yet it stuck out so clearly in her mind. 

She could hear the high pitched whiny voice calling her a nag. Could smell the dirty laundry ‘hidden’ under the desk. Could feel the ratty old cotton Star Wars blanket between her fingers. But none of it was here. 

Something ached fiercely in her chest. 

She gripped her shirt tight over her heart, tears welling up in her eyes.

She’d forgotten him. She looked out for him—cared for him—for so so long, but she’d forgotten him. Like some trashy teen magazine article. 

And—and she needed to find him. He was always being reckless out with his friends hunting—hunting ghosts of all things (oh god, ghosts exist and she forgot and he had been fighting them without her help—). 

She went for the door, yanking it open and trying not to hyperventilate. 

Jazz needed to find him, she needed to help him, she needed to—

Jazz blinked. She stared at the open door to her own room with a frown. “Why did I leave my room?” 

She jumped as she heard something swing shut behind her. When she turned she noticed the door to the empty room, shut and covered with cobwebs. She shuddered and inched away from it.

“Jazz, sweetie, would you mind closing the window?” Mom called. 

The window?

A gust of air blew against her side, sending her hair every which way. Right, the window.

She pulled the hallway window shut, an air of finality settling in her bones.

—

“Nocturn!” The shout echoed down the long, stretching corridor along with the bang of the door slamming open. Within moments, a blur of black and white sped into the room.

“You know you could’ve just knocked,” Nocturn said. “I would’ve considered letting you in my second favourite dreamer if you were polite about it.”

“What’d you do with—” Danny paused. “Wait. Second?”

Nocturn swept open his cloak, revealing a figure just a tad taller than Danny himself floating close to his chest, her head bowed.

A swirling mess of dark purple, blue, and black speckled with shining white stars were painted on her skin. Her hair was a dark shade of orange and flowed freely around her, as if underwater.

“Well, my dear? Shall we entertain our guest?”

She lifted her head and Danny gasped. Her face was free of paint, but blank, bereft of all features save a waterfall of neverending black tears down her cheeks. But even without a face, Danny could recognize her. Could never not recognize the very reason he came here in the first place. 

That—that was—

“Yes, Lord Nocturn,” Jazz said.

[trashyvanillabean]

♡ 𝐆𝐄𝐓 𝐓𝐎 𝐊𝐍𝐎𝐖 𝐘𝐎𝐔𝐑 𝐌𝐔𝐓𝐔𝐀𝐋𝐒. ♡ Tag 10 followers you’d like to get to know better

TAGGED BY @azaracyy

TAGGING. @artheresy @pinkrose05 @mochinoodle @manofmanymons @dragonciphering @iwasthewind @narzissenkreuz-ordo @alchemiclee @enigmaticmaki I'M TAGGING ALL OF Y'ALL HAHAHAAAAAAAAA!!!!! 😈

✧. ┊ 𝑵𝑨𝑴𝑬 : Vanille!! (Not my real name obviously.) Though I've had people (not on here) just call me Vanilla.

✧. ┊ 𝑨𝑳𝑰𝑨𝑺 : Also Vanille. Vanilla works, too!

✧. ┊ 𝑮𝑬𝑵𝑫𝑬𝑹 : Female, but I otherwise don't really care for pronouns (currently).

✧. ┊ 𝑺𝑻𝑨𝑹 𝑺𝑰𝑮𝑵 : Taurus

✧. ┊ 𝑯𝑬𝑰𝑮𝑯𝑻 : around 5 feet aaaand maybe 4 to 5 inches...?

✧. ┊ 𝑺𝑬𝑿𝑼𝑨𝑳𝑰𝑻𝒀 : VIDEO GAME CHARACTERS /joking. I've never really had the chance to explore; but even when I've had a few guys flirting with me even before college, it was just never mutual. So, probably somewhere on the acespec...?

✧. ┊ 𝑨𝑽𝑬𝑹𝑨𝑮𝑬 𝑯𝑶𝑼𝑹𝑺 𝑶𝑭 𝑺𝑳𝑬𝑬𝑷 : Sleep is either almost nonexistent and only visits me for about a few hours (around 3 hours), or it's a tyrant that keeps me locked in my bed for way more than half of the day (around 8 hours or 9).

✧. ┊ 𝑫𝑶𝑮 𝑶𝑹 𝑪𝑨𝑻 𝑷𝑬𝑹𝑺𝑶𝑵 : i love watching videos of cats and dogs, but I've never had either, and it's often a hit or miss with cats (when it comes to them liking my presence, I mean; a few of the neighborhood cats are totally chill with me, but most seem to find me lukewarm 🥲). Dogs are...well, I'm a little uneasy around them, to be honest (especially if they're big dogs).

✧. ┊ 𝑩𝑳𝑨𝑵𝑲𝑬𝑻 𝒀𝑶𝑼 𝑺𝑳𝑬𝑬𝑷 𝑾𝑰𝑻𝑯 : Because my fam likes to fiddle with the thermostat, I always have at least two blankets. 🥶 Both of them are heavy, very fuzzy and have floral designs.

✧. ┊ 𝑫𝑹𝑬𝑨𝑴 𝑻𝑹𝑰𝑷 : I have a few places in mind, like Canada, Thailand, and maybe Norway. (Obviously these are just dream trips. Not a big fan of flights.)

✧. ┊ 𝑩𝑳𝑶𝑮 𝑩𝑰𝑹𝑻𝑯𝑫𝑨𝑻𝑬 : 14 August 2023. I've actually hopped around before, but anonymously without a blog. I was pretty shy (and I still am) and so long as the anonymous option was available, I never saw the need to make a blog. (And then Tumblr began requiring users to have accounts if they wanted to mingle anonymously. 🥲)

✧. ┊ 𝑾𝑯𝒀 𝑰 𝑴𝑨𝑫𝑬 𝑨 𝑻𝑼𝑴𝑩𝑳𝑹 𝑩𝑳𝑶𝑮 : I just wanted my own corner to be shamelessly nerdy and have fun while escaping irl, and I'm admittedly tired of having to bookmark so many things on my browser to go back and dig through if I want to go back and enjoy them again (especially because some of the works I find can have accounts that spontaneously disappear).

✧. ┊ 𝑼𝑹𝑳 𝑴𝑬𝑨𝑵𝑰𝑵𝑮 : Exactly what it says!! I've been called "Plain Jane" (no, Jane isn't my real name either, lol) and variations of "plain/basic vanilla" (which is strange if you've already seen that post about vanilla and saffron) and I'm normally a shy and quiet "bean" irl; but I have my own moments of being a degenerate, mostly in private, hence the "trashy" part. 😅

[1997thebracket]

Round 1F

Princess Mononoke: Cut off a wolf’s head, and it still has the power to bite. Princess Mononoke is a critically acclaimed animated film created by renowned director Hayao Miyazaki and Studio Ghibli, released in 1997. The film tells a complex environmental story, set in a fantastical ancient forest based on late Muromachi period Japan; we join a young warrior, Ashitaka, who becomes embroiled in a conflict between the inhabitants of the forest and a mining town encroaching on their land. At the heart of the story is San, a human girl raised by wolves, and Lady Eboshi, the leader of the mining community. Princess Mononoke is admired by Ghibli and non-Ghibli fans alike for its beautiful hand-drawn animation and its exploration of the themes of nature, industrialization, and the delicate balance between the consistent push of humanity and the weariness of a long-surviving environment. It was the highest-grossing film in Japan for 1997, and also held Japan's box office record for domestic films until Miyazaki’s 2001 release Spirited Away.

The McFlurry: Say ahh! The McFlurry is the most popular ice cream product offered by McDonald's, and one of the most iconic desserts in the fast food game. Originally created by a franchisee in New Brunswick, Canada in 1995, the McFlurry went into test marketing for a few years before debuting across North America in 1997. In its simplest form, it consists of soft-serve vanilla ice cream blended with various mix-ins; the year-round staples in the US include Oreos and M&Ms, but McDonald's periodically introduces limited-time or seasonal flavors to keep you coming back. As with many fast food items, the selection is much broader outside of any single country. Some tantalizing global flavors (of varying 2023 availability) include Terry’s chocolate orange in the UK, red bean and matcha in Japan, banana crunch (featuring cereal pieces) in Malaysia, and Stroopwaffel in the Netherlands. I’m lovin’ it.

[robbybirdy]

Sumertime Baking Therapy #2 Chickpea Chocolate Chip Cookies

Hello, every birdie!

Now imagine this: you wake up, can't go anywhere because the sky is orange, and you have asthma. (You constantly pray for the people of Canada.) Normally you go to your local food pantry/thrift store and the fact that you can't go makes you frustrated. Now you want to go bake something, but then realize that there are no eggs in the fridge. This fact does not phase you because you live in the time of internet and can easily find egg less dessert recipes.

I honestly didn't know what I was going to be making yesterday. I knew that I had chocolate chips and I had chick peas/ gorbonzo beans. And so I searched the internet to find a recipe that would work. And I didn't exactly find a specific recipe for what I was looking for, but I did take inspiration from the two links down below. Feel free to check them out.

What you will need: • 15 oz can chick peas • 1 bag chocolate chips • 1 cup Peanut Butter • 1 or 2 tbsp milk ( most of the recipes were using maple syrup and it added the moisture that it needed. Just go with what looks good.)b • 1/2 cup brown sugar • 1/2 cup granulated sugar • 1 tsp vanilla extract • 1 tsp baking powder • 1 tsp baking soda • 1 cup oatmeal

The two kitchen appliances that I am going to be using is both my food processor and my convection toaster oven.

Grind up your chicks peas first because you don't want pieces of chickpeas in the cookies. Once the chickpeas are smooth you are going to put in the rest of your ingredients minus the milk, oatmeal and the chocolate chips.

You will want to add the milk a little at a time, just until the desired consistency is met. And it will be met a bit differently each time. Place your cookie dough in a bowl and fold in your oatmeal and chocolate chips.

Now I used my convection oven to make these cookies. But you could easily make them in a regular oven. Regular oven - 350 F. Convection oven - 315 F. You want to go 25 degrees difference if you are baking in a convection oven.

Each oven cpnvection or normal is going to be different. And if i havent made a cookie yet i eill always just bake it for 8 minutes and add time to it. Because as my mom has told me " you can always add time, Robyn. You can never take it away. If a recipe says 10-12 mi utes always go with the first number." You want these cookies to be brown and golden around the edges.

Regular oven - bake your cookies for 10 to 12 minutes.

Convection oven - bake your cookies for 8 minutes.

Let them set on the cookie sheet for about 4 minutes. Then transfer them to a cooling rack and enjoy.

I personally loved these cookies. Both for dessert and for breakfast. It was so high in protein, they weren't extremely sweet or anything like that. And I think my favorite part of these cookies was what my younger brother said to me. He takes a bite, looks at me and says " Robyn… You made a Cliff bar but you made it taste good." This comment was so unexpected, and it made me laugh. It wasn't what I was going for but it was something.

I honestly baking this way. Just randomly baking with what ever we have in the house. It helps me mentally and honestly it helps me when it comes to not being just being a person who only make when type of dessert. And I understand how lucky I am that I have my family, who will give me there honest opinions. I don't think I would continue baking if the responses I got were just " this tastes good" or " this is sweet." Sometimes I just need the honesty.

I hope you liked this recipe.

Recipes that inspired me: https://www.verybestbaking.com/recipes/original-nestle-toll-house-peanut-butter-and-milk-chocolate-morsel-cookies/

https://iheartvegetables.com/chickpea-chocolate-chip-cookies/

[quillheel]

MUN'S FAVORITES. Tag 10 people you want to know better

Favorite color(s): if i'm being honest, my favorites are a TON of very specific colors, my favorite colors are less Overall my favorite colors and more-so the way colors work together, if that makes sense?? you can really tell I'm an artist and who enjoys Impressionism and Fauvism-esque art-styles BGHKTRB if I HAD to pick: blue-greens, wine reds, off-whites, a variety of browns, etc. My favorite colors tend to be warm or otherwise in the general Radius of That, 'earthy tones' or neutrals. ( maybe not what you'd expect when Quillheel's color scheme is a desaturated blue and gold, esp since yellow is surprisingly low on my list BKHB )

Song stuck in your head: One Great City! - The Weakerthans !!! ( The driver checks the mirror seven minutes late / The crowded riders' restlessness enunciates / The Guess Who suck, the Jets were lousy anyway / The same route every day )

Last song you listened to: Expert in a Dying Field - The Beths !!!

3 favorite foods: chicken & broccoli alfredo pasta, strawberry ice-cream ( or Neapolitan, fudge or vanilla bean! ), sea-salt chocolate ( or hazelnut coffee if it counts? )

Dream trip: I really, REALLY want to move to Canada to be with one of my best friend and then get my other bestie up there as well so we can live together, and its 100% a future I'm striving for!!! though, ig that doesn't count since it's technically a future housing prospect not a trip... maybe going to a little city in France or visiting family in Florida? I'm not very sure! I've never been a huge traveler, i enjoy a lot of the smaller moments along the way :] I'd like to Maine again eventually

Anything I want rn: i REALLY want to go to the library and the store and get some books & fabric + stuffing so I can make stuffed animals with 'em since I've recently figured out Some aspects of sewing and find it REALLY enjoyable!!!! ( much more than crochet, funnily! ) I just wanna spend time outside at a park or smth kinda honestly, I don't get the opt often

Tagged by: @dandelicn !!! you technically didnt tag me but like. shhh i took it from you BHGKRBH

Tagging: uuuuuh @gloryseized @lunaright @mightiestbanana @lcngdays @tctartarus @lapismuses @pixels-hub @uptrain @rceway @flockrest if any of you have done this before, do it again /j ( text me and tell me and i'll tag sb else, or you can suggest someone else! idm!! )

[ultrahotpink]

5 Drinks to get to know me

Thanks to @jomiddlemarch for tagging me in this!

1. Cream of Earl Grey tea, my absolute favourite tea!

2. London Fog Latte, with sugar free vanilla instead of regular is my go to Starbucks drink.

3. Black Cherry Zevia soda

4. Canada Dry Ginger-Ale for when I’m sick.

5. Tequila. I don’t drink anymore, but when I did this was my spirit of choice.

Tagging: @broadwaybaggins @calamity-bean @eternallyromantic @haslemere @incognito-princess @lala-kate @misscrawfords @orangeshipper @pemonynen @quinnyandco If you would like!

[cozybistro]

if you've followed me on vi's blog for a while, you know that i love perfume, fragrance, scents, etc. and, let me tell you gianni smells good. here's his top 3 fragrances:

kouros by saint laurent / top notes are aldehydes, coriander, clary sage, artemisia and bergamot; middle notes are patchouli, carnation, geranium, vetiver, cinnamon, jasmine, orris root and lavender; base notes are civet, honey, leather, musk, oakmoss, amber, tonka bean and vanilla.

rocabar by hermès / top notes are cedar essence, juniper, coriander, lemon and bergamot; middle notes are italian cypress, cedar, cardamom, carnation and violet; base notes are canada balsam, benzoin, oakmoss, vanilla and patchouli.

herod by parfums de marly / top notes are cinnamon and pepperwood; middle notes are tobacco leaf, incense, osmanthus and labdanum; base notes are vanilla, iso e super, cedar, musk, cypriol oil or nagarmotha and vetiver.

[spicelandwholesale]

The Ultimate Guide For Buying Grade A Vanilla Beans Online!

Almost everybody loves the fragrance and taste of vanilla. But how much do we know about this flavored bean? It is not only used in ice creams. Vanilla has so many more uses than just flavoring our favorite sweet treats.

Hence, keep reading to find out more about grade A vanilla beans!

Different Types Of Vanilla Beans That You Must Know!

You may know that vanilla is part of the orchid family of over 25,000 species worldwide. Vanilla beans vary in flavor and fragrance. Ans this variation depends on what region they come from. Some of the most popular and high-quality vanilla beans come from Madagascar, Papua New Guinea, and Uganda.

The smell and taste of the bean depend on several factors like the soil, climate, and production.

Let's take a closer look at the varieties!

Vanilla Beans From Madagascar 

Madagascar is one of the top producers of vanilla beans. It has a magical aroma with a rich and creamy taste that makes it a perfect ingredient for ice cream and baked dishes like fruit-based pie. 

Vanilla Beans From Uganda 

This vanilla bean is not as common as others. It has a rich flavor because of its high concentration of vanillin. It also contains a chocolatey fragrance and is much sweeter than Madagascar vanilla. 

Interesting Uses for Vanilla Beans!

Most homeowners find vanilla is a staple in the kitchen. And it is used in many recipes. But you may be amazed to know that vanilla also has some interesting therapeutic uses.

Check out the uses of Vanilla's flavor in captivating ways: 

Aid in fever

As an aphrodisiac

Ease a toothache 

Help in gas-relief

Decrease high blood glucose level 

Use as a sugar substitute

Calm a crying newborn

Produce feelings of relaxation 

Relieve sleep apnea

Hire The Number One Vanilla Provider!

If you wish to buy grade A vanilla beans, you can choose Spice Land Wholesale. They aim to offer high-quality vanilla bean powder at reasonable prices. To know more, visit spicelandwholesale.ca today!

[starseedfxofficial]

Hidden EURCAD Secrets: Mastering the Business Confidence Index for Success The Underground Guide to EURCAD & the Business Confidence Index: How Hidden Trends Could Boost Your Pips Ever felt like EURCAD is just that friend at the party nobody pays attention to, quietly sitting in the corner while EURUSD hogs the spotlight? Well, traders, it's time to give EURCAD the love it deserves. This pair isn't just about two economies awkwardly dancing around each other; it's a hidden gem that could lead to some unexpected trading opportunities—if you know where to look. And what's the secret ingredient? Enter the Business Confidence Index (BCI), that sneaky little indicator that makes all the difference, yet no one talks about. Today, we’ll spill the beans on how to harness the BCI to make your EURCAD trades as sharp as a samurai sword—no fluff, no overused cliches—just proven strategies with a dose of humor. Why Most Traders Sleep on EURCAD (And Why You Shouldn't) If EURCAD were an ice cream flavor, it would probably be vanilla. Reliable, often overlooked, but hold on—add a bit of caramel drizzle (or in our case, some smart economic analysis), and it turns into a surprise favorite. Many traders tend to stick to the classic big hitters like EURUSD or GBPUSD because, well, those pairs are the rock stars. But here’s the thing: rock stars have drama. With EURCAD, you’re looking at a pair that's often steadier and more nuanced, thanks to the economic relationships between the Eurozone and Canada’s resource-rich economy. So, why is the BCI such a game-changer here? The Business Confidence Index offers an insight into how businesses feel about future economic conditions, which can directly influence market movements. Think of it as the crystal ball that might not predict everything, but sure gives you a heads-up when something’s about to hit the fan. In Canada, a rise in the BCI generally means businesses are optimistic about their future, suggesting potential CAD strength. For the Eurozone, it’s a similar story—and when you combine these two economies' BCI trends, you get a unique predictive angle on EURCAD. It’s a bit like seeing the spoiler before the movie—not perfect, but enough to give you an edge. The Hidden Patterns That Drive EURCAD Everyone likes to think they’ve got an edge, right? Some have high-frequency trading bots, some have insider gossip (okay, less legal), and some… well, they have a nuanced understanding of economic indicators like the BCI. EURCAD reacts in interesting ways when these business confidence numbers come out. For instance, a surprise uptick in Canadian business confidence can lead to stronger CAD, meaning downward pressure on EURCAD. However, if the Eurozone releases equally optimistic BCI figures, it can become a battle of wills—and that’s when things get fun. Picture EURCAD like an arm-wrestling match between Canada and Europe. Who's feeling stronger today? The BCI is like that quick motivational pep talk each side gets before putting their arm down on the table. Understanding this can turn you from a spectator into the referee—calling the shots, and knowing when to anticipate a dramatic swing in strength. Why the Business Confidence Index Is Like a Moody Barometer Here’s where it gets real: The BCI isn’t just a number; it’s a pulse. It's like the mood ring of an economy. One minute it's green and everyone’s all "yay, growth!" and the next it's red and you're in "doom and gloom" territory. For EURCAD traders, this mood shift offers a fantastic early warning system. When European businesses suddenly feel like the outlook is bleaker than a Canadian winter, EURCAD will often start its slide south. Conversely, if Canadian businesses think they're about to hit the jackpot, you’ll likely see the loonie gain some traction. Let’s face it: macroeconomic data can be drier than that sandwich you forgot about in the back of the fridge. But the BCI? It’s got a bit of personality, and it’s all about how confident people feel. Like when you’re wearing that brand-new suit—confidence is contagious. Understanding this can be the difference between a wishy-washy trade and one where you feel like you’re walking in with all the swagger of a seasoned pro. How to Use BCI Reports to Predict EURCAD Movements Alright, let’s get practical. Knowing that the BCI can influence EURCAD is one thing; using it is another. Here’s a step-by-step guide to take advantage of those numbers and give yourself a strategic edge: - Stay Ahead of the Reports: Subscribe to economic calendars that highlight when BCI figures are released for both the Eurozone and Canada. Knowledge is power—missing a report is like forgetting your best friend's birthday. - Anticipate the Market Reaction: If Canadian BCI shoots up while European figures are meh, it's time to consider shorting EURCAD. This isn't a guarantee, but it's like a nudge from the universe. - Wait for Confirmation: Don’t rush in! The markets need time to digest. Look for corroboration—maybe the price starts moving in the anticipated direction, or other indicators back you up. As much as we'd all love to be the hero who buys low and sells high at the absolute best moments, let's aim for solid, confirmed trades. - Check the Sentiment: Tools like TradingView and sentiment indicators can help gauge whether traders are overwhelmingly bullish or bearish. Sometimes, if everyone and their cousin is buying, it might be time to start thinking contrarian—provided the fundamentals back it up. - Risk Management: Never forget this one. Confidence indexes might give you a clue, but they’re not clairvoyant. Place your stop-losses like you would put on a seatbelt—you may not plan to crash, but you want to be safe if it happens. How to Get an Edge With StarseedFX's Exclusive Tools If you’re looking to level up, tools like the StarseedFX Smart Trading Tool can be a lifesaver. Why? Well, let’s say the BCI gives you an edge. Now, with a smart trading tool, you can automate your entry points and lot sizes, leaving less room for human error (you know, like that time you accidentally bought 10 lots instead of 1… whoops). And speaking of tools—don’t forget that StarseedFX offers a free trading plan and a community membership to keep you ahead of the game. Being part of a community isn’t just about learning; it’s about having accountability buddies who will keep you from hitting the panic button when the markets wobble. The Forgotten Strategy That Outsmarted the Pros Most traders think they need to reinvent the wheel. But the secret to successfully trading EURCAD lies not in fancy algorithms or high-risk maneuvers, but in understanding sentiment and confidence. The BCI, while basic at its core, is overlooked precisely because it sounds boring. But there’s a reason seasoned traders—the ones who aren’t making a big show on Instagram—use it to inform their strategies. It's steady. It's predictable. And it offers you a unique angle on the market that others are too busy chasing shiny objects to notice. Time to Reconsider Your EURCAD Game Plan? If you’ve never used the Business Confidence Index to trade EURCAD, now's the time to reconsider. It may not be the flashy, adrenaline-filled strategy that gets your pulse racing, but you’ll thank yourself the next time you spot a trend early, quietly smile, and profit while everyone else is left guessing. The next time you’re contemplating a EURCAD trade, think about how Canada and the Eurozone feel about their economic futures. Confidence might just be the secret ingredient you need. So, what do you say? Ready to add EURCAD and the Business Confidence Index to your arsenal of secret weapons? Let’s continue the conversation. Share your thoughts below, or check out our community where these hidden trends are uncovered daily. Until then—happy trading, and may your pips be ever in your favor. —————– Image Credits: Cover image at the top is AI-generated   Read the full article

[dasmuggler]

When the tariffs start being imposed on imported goods, these are some of the food items we can expect to see have an increase in cost Here’s an expanded list of imported foods, including specific canned items commonly brought into the U.S. to meet consumer demand. Are some of these among your favorites?

Fresh Produce

• Bananas, Mangoes, and Pineapples (from Central and South America)

• Avocados (from Mexico)

• Citrus fruits like oranges and lemons (from Mexico and Spain)

• Berries (e.g., strawberries, blueberries) (from Mexico, Chile)

• Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada)

• Asparagus (from Peru and Mexico)

Seafood (Fresh, Frozen, and Canned)

• Fresh/Frozen Shrimp (from Thailand, India, Ecuador)

• Salmon (from Norway, Chile)

• Tilapia (from China)

• Tuna (canned) (from Thailand, the Philippines)

• Sardines (from Portugal, Morocco)

• Mackerel (canned) (from Japan, Norway)

Grains and Legumes

• Rice (from Thailand, India, Vietnam)

• Quinoa (from Peru and Bolivia)

• Chickpeas and Lentils (from Canada, India)

Nuts and Seeds

• Cashews (from Vietnam and India)

• Brazil Nuts (from Bolivia, Brazil)

• Almonds (from Spain, Australia)

• Chia Seeds (from Mexico and Argentina)

Dairy Products

• Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece)

• Butter (from Ireland, New Zealand)

• Yogurt (Greek-style from Greece, other varieties from Europe)

Canned Foods and Packaged Items

• Tomato paste and puree (from Italy)

• Canned olives and olive oil (from Spain, Italy, Greece)

• Canned coconut milk (from Thailand)

• Canned beans (from Mexico, Central America)

• Canned corn (from Canada, Brazil)

• Canned anchovies and sardines (from Morocco, Portugal)

• Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico)

• Canned tuna and salmon (from Thailand, the Philippines, Chile)

Spices and Herbs

• Vanilla (from Madagascar)

• Black Pepper (from Vietnam, India)

• Cinnamon (from Sri Lanka)

• Turmeric (from India)

• Paprika (from Spain, Hungary)

Beverages

• Coffee beans (from Brazil, Colombia, Vietnam) (Sorry, coffee lovers!)

• Tea leaves (from India, Sri Lanka, China)

• Cocoa beans (from Côte d’Ivoire, Ghana)

Oils and Fats

• Olive oil (from Spain, Italy, Greece)

• Coconut oil (from the Philippines, Indonesia)

• Palm oil (from Malaysia, Indonesia)

Alcoholic Beverages

• Wine (from France, Italy, Chile, Spain)

• Beer (particularly certain Mexican brands)

• Whiskey and Scotch (from Scotland, Ireland)

Sweeteners

• Cane sugar (from Brazil, Mexico)

• Maple syrup (from Canada)

Condiments and Sauces

• Soy sauce (from Japan, China)

• Fish sauce (from Thailand, Vietnam)

• Sriracha and other chili sauces (from Thailand)

• Italian pasta sauces (canned/jarred) (from Italy)

This list covers many imported foods but is not exhaustive. Some items may vary seasonally, and the variety of imported goods continues to grow as global food trade evolves and consumer demand shifts.

[yourreddancer]

Tariffs will make these prices nearly double to buy here. Stock up now if you use any of this. Imported goods which include a lot more than food are imported. Full list in comments.

Tariffs will make these prices nearly double to buy here. Stock up now if you use any of this. Imported goods which include a lot more than food are imported. Full list in comments.

Here’s an expanded list of imported foods, including specific canned items commonly brought into the U.S. to meet consumer demand:

Fresh Produce

• Bananas, Mangoes, and Pineapples (from Central and South America)

• Avocados (from Mexico)

• Citrus fruits like oranges and lemons (from Mexico and Spain)

• Berries (e.g., strawberries, blueberries) (from Mexico, Chile)

• Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada)

• Asparagus (from Peru and Mexico)

Seafood (Fresh, Frozen, and Canned)

• Fresh/Frozen Shrimp (from Thailand, India, Ecuador)

• Salmon (from Norway, Chile)

• Tilapia (from China)

• Tuna (canned) (from Thailand, the Philippines)

• Sardines (from Portugal, Morocco)

• Mackerel (canned) (from Japan, Norway)

Grains and Legumes

• Rice (from Thailand, India, Vietnam)

• Quinoa (from Peru and Bolivia)

• Chickpeas and Lentils (from Canada, India)

Nuts and Seeds

• Cashews (from Vietnam and India)

• Brazil Nuts (from Bolivia, Brazil)

• Almonds (from Spain, Australia)

• Chia Seeds (from Mexico and Argentina)

Dairy Products

• Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece)

• Butter (from Ireland, New Zealand)

• Yogurt (Greek-style from Greece, other varieties from Europe)

Canned Foods and Packaged Items

• Tomato paste and puree (from Italy)

• Canned olives and olive oil (from Spain, Italy, Greece)

• Canned coconut milk (from Thailand)

• Canned beans (from Mexico, Central America)

• Canned corn (from Canada, Brazil)

• Canned anchovies and sardines (from Morocco, Portugal)

• Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico)

• Canned tuna and salmon (from Thailand, the Philippines, Chile)

Spices and Herbs

• Vanilla (from Madagascar)

• Black Pepper (from Vietnam, India)

• Cinnamon (from Sri Lanka)

• Turmeric (from India)

• Paprika (from Spain, Hungary)

Beverages

• Coffee beans (from Brazil, Colombia, Vietnam)

• Tea leaves (from India, Sri Lanka, China)

• Cocoa beans (from Côte d’Ivoire, Ghana)

Oils and Fats

• Olive oil (from Spain, Italy, Greece)

• Coconut oil (from the Philippines, Indonesia)

• Palm oil (from Malaysia, Indonesia)

Alcoholic Beverages

• Wine (from France, Italy, Chile, Spain)

• Beer (particularly certain Mexican brands)

• Whiskey and Scotch (from Scotland, Ireland)

Sweeteners

• Cane sugar (from Brazil, Mexico)

• Maple syrup (from Canada)

Condiments and Sauces

• Soy sauce (from Japan, China)

• Fish sauce (from Thailand, Vietnam)

• Sriracha and other chili sauces (from Thailand)

• Italian pasta sauces (canned/jarred) (from Italy)

This list covers many imported foods but is not exhaustive. Some items may vary seasonally, and the variety of imported goods continues to grow as global food trade evolves and consumer demand shifts.

[thepirateboutique]

New additions to my Every Day is Halloween line! - Every Day is Halloween tea towels, one-sided print, available in cotton twill or polyester. One size only, 18" x 30". - Every Day is Halloween soy candles, 9oz, available in unscented, or 7 different scents: Comfort Spice, Eucalyptus Lavender Herb, Fresh Balsam, Pink Grapefruit, Sea Breeze, Spiced Pumpkin Ginger, and Vanilla Bean! Buy Here:

[michelleplayswithfire]

Jupiter restaurant hosts a winning 'Hell's Kitchen' four-course meal

Enjoy 'Hell's Kitchen' Season 9 winning four-course meal recreation and wine pairing

Eddie Ritz Palm Beach Post

If you love the drama and pressure of the show "Hell's Kitchen" and are curious to know just what a chef Gordon Ramsay-approved, season-winning meal tastes like, now is your chance.

"Hell's Kitchen" season 9 winner and The Jupiter Grill executive chef Paul Niedermann will be recreating his winning meal on Sept. 19 and 26 at the waterfront restaurant in Harbourside Place.

This four-course meal and wine pairing begins with olive oil-poached shrimp featuring jalapeño, red onion, roasted garlic, lemon, and fine herbs, paired with Maschio “Cavalieri” Prosecco from Valdobbiadene, Italy. Pan-roasted diver scallops with corn emulsion, picked bell pepper salad, and smoked paprika aioli are next and paired with a Grgich Hills Fume Blanc from Napa Valley, California. For the main, Beef Wellington will be served with Yukon potato purée, roasted carrots, and a sauce bordelaise, which will be enjoyed with E. Guigal, Crozes-Hermitage from France. Finish off the evening with a delectable banana polenta cake topped with dark chocolate ganache with honey roasted peanuts and vanilla bean gelato. This delicious, delicate dessert pairs perfectly with Jackson Triggs Vidal Icewine, “Reserve” from Niagara Peninsula, Canada.

Niedermann is excited to recreate the winning dish and to share it with guests at The Jupiter Grill. "Being on the show is a big draw and I want (diners) to experience what got me here," he said. “Diners will get to enjoy each course that I presented to judges during that fateful season and experience exactly what they did.”

The chance to sit down for the meal is a rare opportunity. The contest-winning meal isn't on the menu full time at The Jupiter Grill because "it's a pretty labor-intensive dish," but also because by only doing it once in a long while it keeps "the 'wow' factor" going.

Besides his "Hell's Kitchen" season nine-winning dish, Niedermann said he enjoys all varieties of food, but noted specifically that "I love a good bowl of pasta, a Sunday gravy." In addition to eating it, he loves taking pasta and getting wildly creative with it. "Making different flavors of pasta, like a saffron, vanilla pasta" is a passion, he said. That particular variety went well with seafood.

Though he's a classically-trained, contest-winning chef, who has worked at the Biltmore in Coral Gables and the Ritz Carlton in Fort Lauderdale, Niedermann said he's no food snob. "I love food from a Michelin Star dinner, to a hot dog cart outside Home Depot."

Niedermann said he doesn't keep in regular touch with Gordon Ramsay, but they will send the occasional email to each other.

Wondering what Ramsey is like in real life compared to his intimidating, on-air persona? Niedermann described him as "one of the nicest guys I've ever met" adding that the celebrity is "incredibly interested in other people."

Niedermann doesn't have another television appearance lined up and said, "if there was an opportunity I'd be interested, but it would have to really peak my interest."

Until then, the best way to get a glimpse into that world of competitive cuisine is to dine on a winning meal. Or at least head out to where a winning chef is behind the menu.

“We are much more than just a destination for fine dining. Exclusive events such as Chef Niedermann’s Hell’s Kitchen Final Meal illustrate our commitment to connecting with our community,” says Dave Magrogan, CEO/Founder of The Jupiter Grill. “We invite everyone to come visit us!”

Jupiter Grill hosts a winning "Hell's Kitchen" four-course meal

What: "Hell's Kitchen" Season 9 winning four-course meal recreation and wine pairing

Where: The Jupiter Grill, 149 Soundings Ave., Jupiter

When: 7 p.m. Thursday, Sept. 19 (sold out) and 26

Cost: $125, reservations required, seating limited

Information: thejupitergrill.com; 561-768-9582