#and actually raspberry used to be a really popular flavor just in red!

[star-rinalina]

looked thru all your au art just now and i must say i adore the fact that shmilks disguise goes by the name blue raspberry - a completely artificial/made up/"false" flavor. there's a metaphor in there somewhere surely

YES! YOU GET ITTTTT UGH

I had a couple other names I brainstormed but it was so tempting to use the fake flavor for a fake identity! I also was fond of Concord Grape bc it'd be a nod to Black Sapphire, or Juniper since its just a cute name in general

[dadvans]

Your latest ficlet is so good… I can’t stop thinking about Tommy having to tell Buck about their 10 year old, it’s delicious

(part one)

There really isn’t much cool to do in Ukiah. Buck told Tommy this and he could hear Tommy rolling his eyes over the phone the way he said, “Buck, we live in Tehama, she’ll cope,” and then Tommy had said, “we can all go to a park, you can kill me and they’ll never find the body, it’ll be a great way for you two to bond.”

So, just before noon on a Saturday morning one month after the CFCA, Buck sees his daughter for the first time in person, watches her as she practically dislocates Tommy’s arm as they enter his favorite coffee shop and she bounces right up to the counter, braids swinging. It’s quiet, morning rush over and lunch rush yet to come, so he hears Tommy say, “you can have one flavor.” He hears his daughter’s voice for the first time when she leans on the butcher block counter top, smiling, and says, “a white hot chocolate with raspberry, please,” like she’s getting away with murder.

“That’s a small,” Tommy says, “and a medium drip, thanks. For here.”

“With whipped cream,” their daughter adds.

“None for me,” Tommy says, as if automatic. Like they’ve done this a hundred times. Maybe they have. He digs out his credit card and taps it against the register screen before he actually looks up and around to spot Buck sitting in the far corner. He nods. Buck raises a tentative hand, gives a small wave, and then Tommy is leaning down and getting their daughter’s attention, pointing him out.

She skips over while Tommy waits at the counter.

Buck wants to puke.

“Hi,” she says, and she reaches out a hand like she’s a little adult. “I’m Mary.”

“Nice to meet you, Mary,” Buck says, by some miracle finding his voice. He shakes her hand. “I’m uh, I’m Buck.”

“Daddy said your name is Evan,” Mary says, letting go and sitting down.

“Oh, yeah, Buck’s just my nickname. It’s what my friends call me. So, you can call me Buck too.

“Evan’s my middle name,” she continues, as if she didn’t hear or care. His daughter. “Mary Evan. Evan’s usually a boy’s name, but girls can be named Evan too. Like Evan Rachel Wood. She’s the mom in Frozen Two.”

“Yeah,” Buck says weakly. He didn’t know that, even if Jee made him watch everything Frozen before she hit high school. “My niece used to love that movie.”

Tommy walks over to join them, two mugs on little plates in hand. The smaller one has a mountain of whipped cream, sprinkles, and a straw.

“Here’s your cup of sugar, kid,” he says, sliding it in front of Mary before sitting down with his own. He takes a sip and gives an approving nod. “Not bad.”

“Yeah, I like this place,” Buck says, trying to keep his tone even. “They roast their own beans, so my house gets their coffee from here.”

“That must make you popular,” Tommy says, voice wry but not unkind, “Chief.”

“Daddy says you’re a Chief that doesn’t fly helicopters but still fights fires,” Mary says. The table shakes a little, because she’s kicking her feet.

“Uh, yup, just a boring, regular firefighter,” he replies. He can’t stop looking at her. Even with her braids she’s got frizz coming out from underneath her beanie bright red, redder than he was when he was her age but without ever seeing a picture of Tommy as a kid he’s sure she gets it from him. Her eyes are blue like the Pacific Ocean, murky and deep. She’s wearing a puffer vest and long sleeves even though it’s late September. Tommy always ran cold too, he remembers, thinking of the one summer they shared together.

“That’s not boring,” Mary tells him, so serious, before taking a sip of her drink. “I like engines more than helicopters. Did you know helicopters have a thirty-percent higher chance of crashing than planes? I’m learning percentages in school.”

His heart bursts. Yeah. She’s his fucking kid.

[tussive]

Since I'm talking about fortified wines and I have tried all 5 on bumwine.com, my thoughts on all of them, also ranked best to worst.

This got kinda long, so adding a cut so as not to spam everyone with my rambling.

1. MD 20/20

(Sorry for the lame joke. I found it on Etsy looking for a regular picture and it made me laugh so fuck you I'm using it.)

My favorite of the five. Sickly sweet and in bright fluorescent colors, you immediately know this isn't something you should ingest. As mentioned, Blue Raspberry is the most popular flavor among people I've talked to about MD 20/20. Other flavors are varying levels of good but none are so bad they're undrinkable. All of the flavors except Red Grape Wine are 13% alcohol (Red being 18%) which is lower than the other options but it also helps make them very drinkable. Also, for a depressing morning treat, mix Orange Jubilee MD with champagne. It's like a mimosa, but for when there's nothing to celebrate.

2. Cisco

So I have only had this once and only the strawberry flavor. Supposedly these were once pretty common but I've only found them at a single Valero outside of Richmond. He quit carrying it shortly after I found it also. (Really cool guy who ran it though. I had my IL license still in VA and he was from Chicago so we bullshitted for a bit and then he was also really friendly from then on. Also only place near me that carried Luckies.) But, this shit is delicious, maybe even better than Mad Dog. Also at 18%, it's a good bit stronger. The limited distribution is my main complaint here.

3. Thunderbird

Thunderbird is a white wine that comes in at 17.5%. Looking at the bottle, the sickly yellow color may turn you off from wanting to try it, but it actually tastes a lot better than it looks. Supposedly there was an old radio jingle that went "What's the word? / Thunderbird / How's it sold? / Good and cold / What's the jive? / Bird's alive / What's the price? / Thirty twice." which is pretty fun imo. This also comes in a large 50oz jug, which is really more Thunderbird than one person should probably ingest in their life, but is also a fun way to spend the night if you aren't concerned about your well-being. The American Classic.

4. Night Train Express

Basically just the red alternative to Thunderbird, it is also 17.5% alcohol but unlike T-Bird, this shit is mad gross. To be totally fair, I do prefer white wine to reds, but I do enjoy red wine as well. This is still drinkable, but it's easier if you already have a buzz going. I used to get one of each and drink the Thunderbird first and then the Night Train Express. Made it much more bearable.

5. Wild Irish Rose

Which brings us to the final wine, Wild Irish Rose. Bottled by the same company as Cisco, it is a crime that this shit is widely available and Cisco is not. Apparently there is a white and rosė flavor based on a google search I just made, but I've only ever seen Red and the absolute worst shit I've ever put in my mouth, Wild Fruit with Ginseng. The Red is 18% alcohol but is significantly worse than Night Train. And then there is Wild Fruit with Ginseng. Despite being a lower 14% alcohol, it tastes significantly more like an industrial solvent. It also made me feel sick for much longer than I would consider normal for cheap alcohol, still not fully well two days after. I am willing to ingest some gross shit for a buzz, cough syrup, cotton soaked in menthol and lavender, urine, just eating powder out of bags and nothing else even comes close to tasting as bad as this and it isn't even like a nice drunk. Fuck Wild Irish Rose. I bought the Wild Fruit one on my 21st birthday to drink and spent the next two days feeling like shit. Happy birthday to me.

Edit: While looking for an image to use I made the upsetting discovery they have yet another flavor now, Wild Grape. What an awful thing to stumble upon.

Honorable Mention: Real Sangria

This is not a fortified wine and is only listed as being 7-10% alcohol on the label, but it's cheap as shit, easy to drink and also the name is Real Sangria. C'mon, how can you not wanna get trashed on that? It fills all the same holes as the others do and you're friends/family may not be as concerned about your alcoholism compared with drinking Mad Dog or Thunderbird. Honestly this is nice enough I've even given it to other people and they actually were able to drink it.

So, those are my thoughts on cheap wine to get fucked up with. Idk why I bothered to type this all out, or why anyone else would possibly read this, but here u go. <3

[techmomma]

So! You not really an alcohol drinker, or maybe you don’t like the stuff, but you’re out somewhere and trying to decide how to have some and not absolutely hate your drink either. Maybe you’d like to actually enjoy the taste of your drink! Even if you’re not looking to get drunk or even tipsy. Maybe you’re just social drinking once in a blue moon.

But being a newbie, or having only had terrible-tasting alcohol, you have NO idea what to get. Steph is here to help for newbies! Or people who don’t give a damn and just want to have a nice drink that actually tastes good for once, and not in a “oh this very bitter and tart wine is so sweet” way. I am myself now very sensitive to alcohol as a flavor, so the majority of these have Steph’s seal of “shouldn’t taste like trying to stomach down cold medicine and should actually be tasty to normal people who don’t drink alcohol”. 

Please note to use this advice responsibly. This is not to help you get drunk, only to help you find a drink you probably won’t have to gag down and can thus enjoy the rest of your night if you’re choosing to partake in alcohol. Imbibing alcohol is a responsibility, and not one to take lightly.

“Girly drinks” are your friends. If you’re young or you don’t drink very much, your tastebuds are probably going to be oriented more toward sweet flavors and less toward bitter flavors. You’re looking for high sugar content baby. (And if you ARE looking to get drunk, this will get you drunk much faster than a whiskey, no matter what your hillbilly uncle says otherwise. that is the entire point of “girly drinks.”)

Most bars, pubs, restaurants and other places often have house drinks or cocktails in their drink menu that they make most often. You’re looking for drinks with ingredients like sweet fruits, like cherries, apricots, watermelon, mango, blue raspberry, lemonade, or novelty things like chocolate or butterscotch or cake or whatever. If anything, just ask the bartender or server if they’re not busy! The bartender will for sure know if it’s sweet, and can probably point you in the right direction if you tell them the flavors you usually like, or what you’re looking for. Yes, you’ll look like a newbie. That’s not the point. The point is to get a drink you’re not gonna gag on and that’s the price you pay.

Only somewhat related, but if you’ve never ordered drinks from a place with a bar, they’ll ask if you want to put it on a tab. That just means, “Do you want me to keep your order open so you can add more drinks later, or is this a one-time deal?” They’ll probably ask for a name then. If your friend’s paying, you give their name.

Typically, stay away from beer. Some rare people enjoy the taste of beer from the start, most do not. If you smell a glass and it smells putrid, steer clear of it. You ain’t gonna like it no matter what you put in it.

Most wines will also not be your friend. To those who do not regularly drink wine, it’s going to be impossibly bitter and feel like it’s drying your throat out despite being a liquid. (That’s the “dry” quality they talk about.)

On the contrary, however, wine spritzers, mixers, and punches? Those are your FRIENDS. These are legit going to taste like juice or soda or punch. They also tend to be lighter on alcoholic content (hence why commonly used for parties), and big on sugar. Spritzers are wine and soda, mixers are wine and some kind of liquor (usually a very sweet or fruity kind like a lemon or strawberry vodka), and wine punches can be as sweet or sour or fruity or tropical as you want. You’ll usually see them referred to as white or red sangrias.

Note: this is sort of why these can actually be MORE dangerous than like having straight-up liquor. These types of drinks with low alcohol and heavy sugar make it very, very easy to drink a lot of them, and have some extra surprise drunk times sneak up on you later because you drank more than you realized. 

My rule for safe drinking? One drink per hour, follow with water. You will typically not get more than buzzed, and will stay sufficiently hydrated.

Spritzers, mixers, and punches are part of a larger group called cocktails. Cocktails being just “non-alcoholic drink + alcohol of some kind.” Rum and coke? Cocktail. Bellini? Cocktail.

Champagne cocktails are very often sweet, bubbly drinks. They are Steph’s fave for a reason. Mimosas are perhaps the most famous champagne cocktail. Those are made with orange juice and champagne. Can be surprisingly potent.

When getting cocktails with liquors/spirits, like vodka, rum, and so forth, you will want to stay away from particular ones that are known for very bitter tastes and hard kicks. A bunch also uh, in general taste like the inside of a barrel. 

Typically, whiskey, gin, and tequilas are going to be very bitter and gross, and overpower whatever they’re put in. If you like really sour though, tequila goes well with margaritas, which are a lime drink that mostly covers the tequila taste. 

Vodka and Rum are typically going to be stomached better, vodka usually being the easiest of all. Both tend to mix well with fruity girly drinks, the kind you’re looking for. Very potent, so imbibe carefully. In most drinks though, you’re still going to get that “cold medicine aftertaste” that clears your sinuses and sometimes it’s just too powerful for the drink. You can usually smell these pretty strongly before you actually drink, and that’ll give you a pretty good idea of the burn you’re gonna feel in a moment. Both are also good in sweet minty drinks, if you like those. 

Surprisingly good drink for newbies: mead. It can be a little difficult to get a hold of, but it’s getting more popular. It’s made from honey, so it’s gonna be sweet usually by default. Peach mead? Hell yeah. Peach and honey taste.

Absinthe is actually very tasty, and no it will not make you hallucinate. It actually tastes a lot like licorice candy. Comes in fun colors, and with a sugar cube you dissolve into it on a special spoon. VERY hard to get in the US though, only a few bars sell it as a drink. Like I think it’s literally just a handful of bars across the entire fifty states that have absinthe and absinthe cocktails. If you’ve already tasted Jaegermeister, it tastes like that. I wouldn’t call it a newbie drink, but imo you’ll still enjoy your drink if George just feel like being special today.

Hard ciders have also been hailed as great for newbies, and usually very sweet. They’ve always been hit or miss with me; sometimes, yeah, they’re delicious, and other times they just taste like vaguely-fruity beer. Which is not great.

Beer, to me, tastes like old socks. So y’know, vaguely fruity old socks.

Stay away from most shots. This is usually pure liquor, and it is not pleasant. Especially if you have a small mouth like mine and sometimes can’t do shots in one go. Exceptions are novelty mixers, like those weird cake shots. 

Cake-flavored vodka is not as good as you think it sounds.

So here’s some drinks that, as someone who’s tasted a bunch, I can tell you they’ll probably be easier to stomach. Some I actually enjoy as drinks.

Rumchata is horchata with rum in it, so a milky, cinnamon-y kind of drink. Good for newbies. 

Kahlua & cream: coffee and cream drink

Mudslide: coffee and cream and irish liqueur; honestly best as a mudslide milkshake. holy shit. that’s heaven.

Bourbon milkshake: honestly if any place sells milkshakes and has a bar, you can ask to get a shot of bourbon added to your milkshake. VERY yummy flavor pair, especially vanilla milkshakes with bourbon.

White russian: kahlua and cream and add vodka

Red russian: vodka with cherry liquor

Dirty Shirley: grenadine (if this is listed as an ingredient that usually means a very sweet drink), soda, maraschino cherries, vodka

Bellini (bars that know what this is are sort of rare, you’ll probably have to explain it): peach juice and champagne

Mimosa: orange juice and champagne (acceptable for breakfast parties!)

Sangria (you usually can’t order this one from bars unless it’s like a special sangria night; this drink is usually found more at parties and social functions): fruit punch + wine + soda if the hosts are younger

Strawberry lemonade vodka: strawberry lemonade and vodka

Malibu cocktail: rum (usually Malibu Rum, hence the name), cranberry juice, pineapple juice.

Blue hawaiian: coconut creme liqueur, pineapple juice, white rum, blue curacao (blue-colored orange liqueur; it’s very fun to mix and also usually means a very sweet drink).

Mojito: rum, soda, lime juice, mint

Mai tai: pineapple juice, lime juice, orange juice, grenadine, white and dark rum

Lemon drop martini: vodka, triple sec (another orange liqueur), sugar and fresh lemon juice

Pina Colada: blended slushy drink made with creme de coconut, rum, and ice

Chocolate martinis: irish cream liqueur, chocolate liqueur, and vodka

Frozen daiquiris: slushy frozen drinks made with fruit juice and rum

Irish coffee: the one place where you actually might enjoy whiskey for those who don’t like it. It’s just that: coffee and usually a whiskey liqueur, like baileys. Creamy, warm, good for cold nights.

Peppermint schnapps hot chocolate: hot chocolate with a peppermint zip. If making yourself, make a big mug first and only add like a capful of peppermint schnapps, it can very easily overpower the chocolate taste. Also creamy and yummy for cold nights. 

Hot buttered rum: an intensive recipe, but a very yummy, creamy, warm, butterscotchy drink that you stick a scoop of vanilla ice cream on top of. Hard to get tastier than that. I’m very certain Butterbeer was originally based off of this.

There were a bunch of drinks that are typically considered “girly” for high sugar contents, but having had them before, they were just not sweet. Martinis are usually very dry and bitter no matter the fruit, long island iced teas only taste good if you like iced tea, cosmopolitans (cosmos) are heavy on the vodka flavor, as are watermelon vodkas and alcohol-infused watermelons, and a number of colorful, blended ice drinks that are usually listed are heavy on the alcohol burn, enough to drown out the flavor.

Hope this was helpful! Remember, yes, you might look like a newbie, but the bartender wants to help you find a drink just for you! Ask them questions (when they’re not busy), and they can totally help you out (most just like to help, but at the very least, helping you might mean some extra money at the end of the night). And if they’re real nice they might give you little samples so that you can have a taste for yourself before buying the whole drink.

[yetremains]

“...”

“Well damn, alright.” Yang downed the rest of her tea quickly, before gasping for a breath as she shoved her cup away.

“Lightning round, lets go!”

chocolate: when was your first kiss?

“It was in my young teen years, 15 I think. I’d been dating that individual for a couple weeks before they abruptly decided to kiss me then and there. We’d been dancing around the subject for a while. It wasn’t spicy or romantic, merely spur of the moment. Was sweet though. The year after that we had broke up and remained friends for a while until we lost contact.”

french vanilla: how old are you?

“You shouldn’t ask someone their age when they been through shit. Too god damn old is the best answer if you must know. I’m older than 28, trust me. Don’t let looks fool you. But hey, I’m getting even older come December 25th!”

cotton candy: three places you want to travel to?

“Do places long gone count? Can I say Home? Nah probably not. So three places let’s see... Japan, China, Romania. The actual places not whatever anything makes them out to be.”

strawberry: a language you wish you could speak?

“I know a damn lot of languages actually. Sometimes it’s hard to think of the right words to say because of this, knowing so many. It’s one reason I’m so odd with my way of speaking. However, I would not mind learning some dead languages. If that doesn’t count, then... Persian?”

coffee: favorite cosmetic brands?

“Ah hell. I mean, I’m not much of a cosmetic expert here. I work with whatever I really need for a music show or for just every day. I could say L’Oreal because I’m worth it joke but that seems in bad taste. If I was using cosmetics just for the enjoyment or to look special, I just try and get whatever works for me.”

mint chocolate chip: indoors or outdoors?

“Answered this one~!”

cookie dough: do you play any instruments?

“Plenty. I’ve decided to learn a few different ones so I can mix together my own music needs of demands arise for it. But I really enjoy stringed instruments or wind instruments. I carry a small harmonica or Ryūteki in my packs.”

rocky road: favorite songs at the moment?

“Not easy to give an answer for, I’ve got a really broad taste. But I’m thinking something with a heavier beat at the moment-”

butter pecan: favorite songs for life?

“Oh come on this makes it harder. As I said, broad taste. I can find enjoyment in many kinds of music and lyrics. Can’t exactly answer a favorite song for life here.”

cheesecake: what’s your zodiac sign?

“Which zodiac are we talking here? There are a lot out there. But the first one into my head is Capricorn. I am on the 25th of December.”

toasted coconut: the beach or the pool?

“As nice as the ocean can be, fuck the ocean. I’ll enjoy the coast line just fine but you won’t catch me swimming that far out in it. There is damn good reason why I don’t like the ocean much anymore. I’ll relax in a pool or a lake or river, thank you.”

chocolate chip: what’s your most popular post?

“Good question. I’ve made a few social media posts that exploded. But that’s probably not fair considering the music I do. I think my most popular is from years ago when I spray painted a statue of a certain someone to look like a baboon.”

bubblegum: books or movies?

“Both! Why choose? I enjoy both quite a bit. and besides, Books can always be there no matter what. And can hold so much valuable information depending what you are reading.”

pistachio: manga or anime?

“... Both again? But I prefer novels. This is more a guilty pleasure.”

salted caramel: favorite movies?

“I can’t remember the last movie I watched, if I’m honest, let alone a favorite movie.”

birthday cake: favorite books?

“Hmmm. Hard one. I enjoy the collected works of Edgar Allen Poe? There is Shōgun. The Mark of Zorro, Sherlock Holmes, Bram Stoker Dracula... There’s several.”

moose tracks: favorites for manga?

“Not exactly applicable, I don’t remember the name of any I like when I was young.”

orange sherbet: favorites for anime?

“The same as above. Wow I am old... I should really get in touch with these things again.”

peanut butter: favorite academic subject?

“Hah, I loved science and history. A damn lot really. I’ve used both to really help my self along and it’s come in handy. My need for knowledge had me spend a lot of time researching.”

black raspberry: do you have any pets?

“I’ve not had any pets since I was a rookie. Never had the time to truly care for one, and now with a hectic life, I’m not gonna do that to an animal.”

mango: when and why did you start your blog?

“Suppose just to exist and have something to do between pit stops.”

mocha: ideal weather conditions?

“It is torn between two for me. A nice warm day, clear, maybe with a gentle breeze. Some clouds above, and calm. That’s the ideal outing day... But, I suppose due to my birthday, I can enjoy a soft snow coming down,some snow on the ground, watching through a window with tea in hand while bundled up and warm. Much prefer clear day though.”

black cherry: four words that describe you?

“Now that’s just not fair. Let me think... Loyal, Determined, Caring, Protective.”

neapolitan: things that stress you out?

“Being reminded of my failings and those I’ve lost... the people I’ve hurt... Thinking about friends I wish I was closer too but too fearful to be that close. Hm. I can also be stressed out by far too much stimulation for my brain at once that it can spin my gears way too quickly.”

raspberry truffle: favorite kind of music?

“Again, broad tastes. But depending on my mood or feelings, it changes what my favorite kind of music can be. But I will always enjoy something gentle and calming.”

chocolate marshmallow: favorite brands of candy?

“I’ve always been partial to chocolates, or cream items.”

toffee: a card game that you’re good at?

“Ever hear of a game called Egyptian Rat Race? Also known as Egyptian Rat Screw, dunno why of course. I learned this game when I was a kid. 52 card deck, deal to each player until the deck is entirely used and everyone has a pile face down. Starting to the left of the dealer players pull the top card off their pile and place it face-up in the middle. If the card played is a number card, the next player puts down a card, too. This continues around the table until somebody puts down a face card or an Ace. When a face card or an ace is played, the next person in the sequence must play another face card or an ace in order for play to continue.If the next person in the sequence does not play a face card or an ace within their allotted chance, the person who played the last face card or an ace wins the round and the whole pile goes to them. The winner begins the next round of play.“

lemon custard: do you eat breakfast?

“Uh... Admittedly not often. With my metabolism problem I absolutely should, considering the demanding needs. I just can’t always bring my self to do so, the will for it isn’t there. I do snack though.”

dark chocolate: turn ons?

“Ooohh boy... Now this one has me turning a bit red here. I mean there is biting and tight holds, the usual stuff. But... I’m not gonna list a lot here, a turn on can be blindfolding me if I trust my partner enough.”

fudge: turn offs?

“Being an asshole, for one.”

peach: how do you relax?

“A nice cup of tea, maybe some soft music, and let my mind unwind a little. That’s if I’m alone. Otherwise a gentle conversation with a friend about small things... Once upon a time long ago I would have said long hugs or cuddling. Not an option these days.”

praline: a popular book you haven’t read yet?

“I’ve not read The Golden Compass, that has been on my to do list.”

superman: do you like sweaters?

“Weird how this one is with sweaters... but yeah I can enjoy sweaters in the right weather. They can be soft and warm, comfy. Great for cold days.”

cherry: do you drink tea or coffee?

“I drink both actually. But if I have the option for a good tea I’m going to take it without hesitation. Yet the spark of energy from Coffee can’t be denied.”

dulce de leche: an instrument you wish you could play?

“Without a doubt, Taisho-goto. Have you seen one of those? It’s so intricate and amazing, and can sound wonderful. It can be used to play all sorts of things. Fascinates me that the item was half inspired by a typewriter.”

blackberry: have you ever laughed so hard you cried?

“Oh a few times actually. It’s been a good long while now since I’ve gone that far, but it’s come close. But once upon a time this has happened!”

ginger: a new feature you wish tumblr could have?

“To Become A Functioning Website.”

blueberry lemon: favorite blogs?

“Now that’s just kissing and telling...” (( I’d also have to tag and dont wanna spam. ))

almond: favorite mean girls quote?

“Oddly specific, but... Variations of ‘One time she punched me in the face. It was awesome.’. “

butterscotch: what color are your nails right now?

“Uh, natural and colorless? I’ve not painted my nails in a while.”

cinnamon: have you ever been confessed to?

“I have yes.”

blue moon: have you ever had a crush on someone?

“Again, yes. We’re not gonna go into this can of worms.”

cappuccino crunch: do you take naps?

“Sometimes. There comes the occasion when one does get exhausted and needs a damn nap.”

mint: the most embarrassing thing you’ve ever done?

“Get way too flustered and accidentally admit I liked someone.”

brownie batter: do you like sushi?

“Completely! You say we’re going to get Sushi and you have my full attention.”

key lime: where do you want to be right now?

“Home unfortunately.”

red velvet: do you wear prescription glasses?

“Nope! I’m thankful for that, but one day I have no doubt that’s going to change.”

green tea: favorite flavors of ice cream?

“Mochi green tea, chocolate chip mint, red bean, Strawberry shortcake... Gelato raspberry or orange cream.”

[bamboozledjasontodd]

I work as a bank teller and often think about how grateful I am that we live in a universe where superheroes and villains are fictional. Which inevitably gets me thinking about what it must be like to be a bank teller in Gotham. Imagine having to put up with regular bank robbers, The Rogues, and the Bats (both in and out of costume). Like, I do not get paid enough to deal with stuff now, let alone that shit. I really hope the bank tellers of Gotham unionized and got some damn good pay with a competitive benefits package. Anyways, scenarios I have thought of:

- “The Joker Escaped from Arkham again.”

“Alright everyone, place your bets for how long it takes him to rob us.”

“What’s the record?”

“Two days.”

“I give it an hour.”

- Getting book recs from that one guy who looks eerily like a grown version of Jason Todd who is always with one of Bruce Wayne’s kids but never actually has banking business. Is he their body guard?

- Telling Damian he is such a cute kid and watching his scowl deepen as he corrects you, stating he is a teenager. All is begrudgingly forgiven when you offer him a lollipop.

- Speaking of lollipops, Steph and Cass once were given blue raspberry flavored ones. They proceeded to make silly faces at each other that showcased their blue tongues as they walked out the door.

- Giving Ace and Titus doggy treats!!

- “Spot the Signal” is a popular game to play when it is slow. Debates occur as to whether this means the hero or the bat signal itself.

- Spoiler was thrown through the window once and returned the following week with waffles for everyone as a way to apologize for the disturbance.

- “How many Suspicious Activity Reports do we have to file on Oswald Cobblepot before he is investigated??”

“At least 73″

“That...is oddly specific.”

“Make that 74.”

- Being berated by a horrible customer about something that is out of your control and trying to figure out how to contact Oracle to ask her for black mail on them. Then proceeding to wonder if she would even help with something like that.

- Bruce Wayne never complaining about bank fees (cashier’s checks, money orders, wire transfers etc) unlike every other wealthy person ever because he knows he has more than enough money

 - Having customers seriously ask you if you think the butts match at least once a week  

- Being allowed to actually go on the internet in order to memorize riddles...just in case.

- The Bank got hacked by Anarky once and it was a disaster but hey, almost all the Bats showed up and you managed to get a selfie with Red Robin.

[castametric]

I rate berries

before the science people come after me I know that some of these aren’t berries. stay mad suckers

cherries are honestly kind of a hit or miss berry in terms of taste. a good cherry can be either totally sweet or a sweet-sour combo, but they should always steer well clear of bitter. they’re just awful when underripe but it’s very hard to tell when they’re ripe just by color unlike strawberries or other berries. texture is the first thing to go with overripening but mushy cherries are still okay up to a certain point. some points obviously have been deducted for the pit. 6/10

grapes should honestly be separated into subcategories but whatever. any kind of grape not made for eating (not a table grape) is awful. regardless of color, a good grape should be very firm and juicy. minimum of 150 N to bite through and a 70%-30% ratio of liquid to solid. all grapes are better cold. taste varies by color: purple grapes (as shown above) should be mostly sweet with a little sour, red grapes should be similar, and green grapes can get away with a little more sourness than the others (but still mostly sweet). underripe grapes are often bitter but overripe is the greater evil, as they turn mushy and lose flavor very quickly. contrary to popular opinion I would rank seeded grapes higher than seedless, since seeded grapes tend to be larger and jucier. overall though, 7/10, just for the exacting standards

blueberries are a berry of soaring highs and crushing lows. good blueberries are the fruit of the gods. I could eat a box of good blueberries as an entire meal. bad blueberries, on the other hand, are remarkably disappointing. good blueberries should be a healthy mix of sweet and sour, and as long as you’re eating them several at a time, they can withstand some overripe mushiness without losing quality. the killer truly comes in the taste. bad blueberries can be either overpoweringly sour or bland, both of which are usually constant through an entire box and both of which spoil the entire box. they should say ‘life is like a box of blueberries’ cause with chocolate at least you know you’re getting chocolate, whereas blueberries have a much wider range of badness and goodness. 8/10, since they’re so good when they’re good but brought down by the bad ones

as far as I’m concerned, strawberries are the perfect berry. not much variance in taste, the worst a berry can be is mildly bland which is pretty good compared to some of the other berries here. perfectly bite sized, and the seeds aren’t ever too intrusive. you can cut them into fun and interesting shapes. they can stand up to a great deal of overripeness and really aren’t completely spoiled until they actually rot. judging ripeness versus underripeness is as easy as checking the color. 10/10, fantastic berry.

ah raspberries, the berry of kings. kings who probably had their servants take out the gazillion annoying little seeds before they ate them. raspberries are great on a lot of counts: they taste amazing with very little variance, and they are still great even after a great deal of mushing and ripening. what puts me off of them, though, is the seeds. they’re too small and too numerous for removing them to be practical for us common folk, but they are large enough to be annoying. great taste though, which is probably their only saving grace. 5/10

same story as raspberries except they don’t quite taste as good. bonus chance of being super watery and bland which is just too much coupled with the seeds. 4/10

I think I remember reading somewhere that bananas are a berry. honestly, a little too delicate for a higher rating. underripe and overripe bananas are equally abhorrent for different reasons, and the berry itself is far too easy to ruin by bruising. still, perfectly ripe bananas vary little in flavor, and if you catch them in that sweet spot they’re consistently sweet and delicious. too bad I’m allergic. 6/10

currants are decietfully gorgeous berries but they taste like soap. 0/10

cranberries shouldn’t even be called berries?? you will regret eating one of these raw. they are a terrible mix of equal parts sour, bitter and bland. 1/10 because they are ok at thanksgiving I guess

[siempre-bucky]

Cake Tasting|Sebastian Stan x Reader

 Summary: The Reader is a baker who has the not so honor of hosting Sebastian and his new fiance as they go around New York tasting cakes for their upcoming wedding. Of course, the reader falls madly in love with the actor! 

Word Count: 3.5k

Masterlist|Requests are OPEN

Another day another cake, Y/N Y/L/N sighs as she looks up at the bakery she owns with her best friend Erika. It was a really pretty shop nuzzled into Manhatten, filled with soft blues and classy white embellishments. She turned the golden doorknob and flipped the black sign on the glass doors to ‘open.’ “Honey, I’m home!” she calls out, pushing the petal-shaped cake holder in line with the others on the white counter.

Erika hurries out of the kitchen with flour on her cheek, standing out against her beautiful dark skin “Y/N, thank god you’re here!” she screeches in happiness as she runs to her friend. 

Y/N raises an eyebrow and folds her arms against her chest “What’s going on?” She questions with suspicion in her voice. Erika rolls her eyes and grabs the sleeve of her thick knitted baby pink jacket. 

“The new shipment of chocolate came!” 

Y/N’s Y/E/C eyes lit up “The one from France?” 

“Yes!” Y/N ditched her purse on the counter and ran into the back to see the light brown crate with an Eiffel Tower logo stamped on the front. “It’s beautiful,” she awed. The girls marveled over the new chocolate until they heard multiple chimes of the front doorbell. 

“I’ll go get the customers settled, you get to baking!” Erika puts on her white apron and walks into the front of the store with a grin on her face. It was a normal Thursday for the bakery; busy. Ever since popular food bloggers took notice of their desserts, Y/N and Erika were getting the praise they worked so hard for and it was well deserved. 

Y/N tied her Y/H/C hair up in a ponytail and pulled out a fresh batch of banana cupcakes out of the oven. When the phone started to ring Y/N started to put down the icing bag to answer it, until Erika beat you to it “Hello,” she greeted cheerfully, leaning against the wall. 

after a few hums, she told them thank you and hung up the phone. Y/N was lost in thought, her tongue poking out, focused on getting the perfect swirl of the frosting on the cupcakes. That had focus was interrupted by Erika letting out an excited scream, making her jump.

“Erkia! What the hell?” Y/N yells, startled from the scream. 

“You will never guess who called?”

“Please don’t tell me it’s Trump, I’ll say no...again.”

“Ew gross no. It was Rachel Davenport!” 

Y/N leans against the metal table and cocks her head to the side “Who?” 

“The assistant to Mikayla Winter!” 

“Again, who?” 

“She dated a certain actor you're in love with,” she teases. 

“Sebastian Stan? I thought they broke up years ago.” Y/N lays down the frosting and picks up the metal tray, carrying it carefully out into the front. Erika groaned helplessly and followed her, helping her put the cupcakes into one of the cases. 

“Well, apparently they’re back together and engaged.” Y/N couldn’t deny that her fangirl heart was broken a little bit. Sebastian was the hottest and nicest guy to the planet and he had to go and date the worst girl on the planet. She wore fur! What a monster wears fur? 

“What does that have to do with us?” she asks with annoyance in her tone. 

“Rachel will be here in an hour with Sebastian and Mikayla to tase our cakes!” Erika starts to bounce while Y/N chokes on the breath and leans forward, almost dropping the remaining cupcakes. Crush aside this is big business, she couldn’t let her best friend down. 

“I-I’ll go get samples ready,” Y/N says in a daze, pulling out some of their popular cakes to cut. Jealousy panged at her heart, it was devastating to everyone when their celebrity crush dates and marries someone else, but the game changes when you actually get to meet them. 

An hour later on the dot an older woman with shoulder-length sleek grey hair and in tow with a photographer waltzes into the bakery “Welcome,” Y/N and Erika say in union coming around to greet them. Rachel eyes the girls in up and down, her glossy lips pressed in a straight line. 

“Do you ladies have anything else to wear?” she asks, distaste in her tone, her pen tapping on her designer clipboard. Y/N’s face twists to an expression of equal disgust and confusion. 

“Uh, no,” Erika drags out the o and Rachel’s expression gets less vibrant. She gruffs and writes something down harshly on the paper. 

“Fine, that will do. Sebastian and Mikayla are walking in,” Rachel turns around gives a hand gesture motioning them to come in. It was like high school when the popular kids would walk in and everything was in slow motion with a spotlight hitting them. That was this moment! Mikaya had a dumb smirk on her cherry red lips as she snaked her arm around Sebastian’s. Her Louboutin heels clicking against the tile as she looked at the bakers with mocking glares.

Sebastian, on the other hand, was different, the scruffy brown haired Romanian had a genuine smile on his face as he looked around the bakery admiring the treats inside their glass confines. When his blue eyes met Y/N’s the world stopped, he was immediately drawn to the girl in the ripped blue jeans, a white shirt, and that oversized sweater. She nervously shuffled in her white vans while he looked at her.

She blushed and tried to avoid his looks, turning her attention to the photographer taking pictures of the couple “We sold the story to People for 2 million,” she laughed to the bakers. Erika hummed in fake pride for the pair.

“Sebastian, Mikayla,” The woman greeted in a sing-song voice “This is Erika Walker and Y/N Y/L/N. The owners.”

Sebastian immediately shook their hands and said hello, his hand lingering on Y/N soft grip “It’s nice to meet you,” he says, making her knees go weak.

“It’s nice to meet you, Sebastian,” Y/N greets with a toothy grin. Mikayla lowly growls, clutching the mans arm tighter making him pull his hand away swiftly.

“If you guys want to have a seat we’ll bring out some of our options,” Erika nervously laughs and ushers the couple to have a seat, nudging her friend to go get the cake.

The girls stood back as they tried the cakes, Rachel telling them that Mikayla doesn’t like people watching her eat. “I hate her,” Erika whispers from the corner.

“What does he see in her?” Y/N whispers back.

“Y/N?” Sebastian asks, looking in her direction. Erika pushes her and the poor girl nearly stumbles over to the table.

“What’s up?”

“What kind of cake is this?” He asks pointing down to a small square of a dark cake with bright red frosting with his fork.

“It’s a dark chocolate with raspberry infused frosting, it’s one of my favorites,” she says, tucking a piece of hair behind her ear.

“Do you have anything low fat, gluten free and without processed sugar?” Mikayla suddenly asks, interrupting their conversation.

‘Water,’ Y/N thinks sharply but instead says “Not really.”

“Shame,” she sighs sadly and pokes at the remaining slices.

“Well that’s not all we have, we have about 10 more cake flavors and some of those we haven’t released yet.”

“I don’t kn-”

“I would love to taste the rest and I know Mikayla agrees,” Sebastian cuts off his grumpy fiancé forcefully, send a smile up to the pretty baker. Rachel and Mikayla look at them with their jaws dropped. “Honey,” he turns to Mikayla “We agreed to see almost every bakery on that blog you liked,” he cooed kissing her cheek sweetly, making her face soften.

As the couple left, Sebastian grabbed a small paper that looked like a napkin and tucked in his jeans pocket, placing his arm on the small of her slim back. Rachel gave the girls one last pity wave after setting up another appointment in 2 days.

Y/N slumped against the wall “That was hell!” Erika groans tiredly, resting her poofy hair on Y/N’s shoulder. The baker nuzzles in her hair and lets out a tired laugh.

“Literally the worst,” she laughs.

“But can we just talk about Sebastian for a minute? Did you see the way he looked at you?”

“No, he didn’t notice me,” Y/N denies everything and started to clean up, trying to avoid it, but her mind wanders back to those icy blue eyes she could get lost in forever. She cleans up the leftover cake samples and dumps them into the garbage.

“He doesn’t love her,” Erika tells her after they close up. Y/N sits on the counter with a mixing bowl in her lap, devouring leftover frosting with a pink spoon.

“What makes you say that?”

“A guy as nice as Sebastian Stan can’t be in love with that bitch. Gah! I hate girls!” she shouts, gripping at the strap of her Kate Spade bag.

Y/N laughs and takes another bite “Hey,” she laughs, mocking offense.

“Not you, I love you bb.”

Y/N rolls her eyes and a small chime sounds off from in her pocket. Quickly taking it out she looks down the unknown numbers displayed on the screen “I don’t know this person,” she whispers to herself.

“Who is it?” Erika narrows her brown eyes and walks over to Y/N and looks at the phone “Read the text,” she pleads.

“Mikayla won’t admit it, but that’s the best cake I’ve ever had. Thank you,” Y/N reads, her heart rate increasing with each word she a loud. Erika snatches the phone out of her had and rereads it over and over.

“Holy shit! He likes our shit! And he’s texting you. Oh my God Y/N!” she races through her words, pacing across the floor.

“H-how did he get my number?”

“Our business card, I saw him take it as he left!” She squeals, handing her back the phone. Y/N looks down at the screen and types back before shoving it back into her pocket.

“It was a long day,” Y/N yawns, jumping down from off the counter “I want to go home.”

The next day went smoothly, except for the batch of the popular chocolate chip cookies Y/N accidentally burned and caused a back up in orders. Why did this happen? Sebastian happened when he texted her, asking if she would make some of that chocolate cake he liked. He had a fiancé why wouldn’t he leave her alone? Maybe she was overthinking it, he was just being nice to someone what was doing a service for his future wedding. Wedding…Sebastian Stan was getting married…to an awful and undeserving woman. ‘Why do I care?’ was the thought that plagued her mind.

It was almost time for the appointment the following day, Rachel raised a fit that the girls should close early. When they did they came early “What the hell are they doing here so early?” Erika complained and stood up, pushing down her yellow skater dress. Y/N didn’t give 2 shits, she wore jean shorts, a pale pink shirt that was tied in a knot in the front and her favorite white vans, who was she trying to impress?

“They’re here?” Y/N shouts from the back, preparing the last cake samples.

“Just focus on the cakes I’ll entertain the witch.” Y/N laughs at Erika’s response and goes back to decorating the small squares of cake. She fulfilled Sebastian's request and placed a larger slice of the chocolate cake he liked on the tray.

“Erika,” Mikayla’s voice churned the owner's stomach as she approached.

“Hi,” the girl greeted as politely as she could.

“Where’s the cake?”

“It’s almost ready, we’re just waiting for one to come out of the oven.”

Mikayla rolls her eyes and pulls out her cell phone “Will you be a dear and show me the best selfie spots, I haven’t updated my Insta.”

“Can I check out the kitchen?” Sebastian asks suddenly, disappointed he hadn’t seen Y/N yet.

“Oh, yeah totally,” Erika says before being dragged away with the actress.

The man steps behind the counter and follows the walkway into the room, he’s surprised at how big the back is. His nose is instantly greeted with the sweet smells of the dessert, his eyes glance over to the oven where he finds the baker. Her eyes watching he oven sternly, making him chuckle.

Apparently, it was loud, her head snapped in his direction, her lips in a small ‘o’ shape “Sebastian?” she questions.

“Hey,” he smiles and walks over to her “I hope I’m not interrupting.”

“No not at all I’m just waiting on a new cake,” she says, pointing to the oven.

“What kind?” he asks as he gets closer to her, looking into the oven. She inhales and is swept up in the smell of his cologne, it was perfect for him and she wished that she would never forget what he smells like.

“Chocolate,” she eyes light up as she looks up at him, “I ordered this special chocolate from France and I’m obsessed.” She nearly skips over to one of the electric mixers, pulling out a couple of spoons. She spins around and holds out one of the spoons “Want to try the frosting?”

He smiles and walks over to her, taking the spoon from her also purposely brushing against the soft skin of her hand, making them both blush. The Romanian sticks the spoon in the frosting before placing it in his mouth. Her blush deepens at the sight of his tongue, imagine what it would be like to have it tracing her skin.

“Delicious,” he moans.

She grins and tastes it for herself “I’m a genius,” she jokes.

“So what got you into baking?” he asks her, taking another spoonful as he leans against the counter.

“I used to bake with my parents when I was a kid. My mom’s a nurse so we would bake cookies for the kids at the hospital. Me and Erika still do it all the time,” Y/N explains.

“How did you meet?”

“Our first year of culinary school, we were roommates when we studied in Paris. We were inseparable so when we graduated we took everything we had and put it into the bakery.” He marvels at the smile on her face while she talks about Erika and baking, it was the most beautiful smile he’d ever seen on a woman. “So…how did you and Mikayla get together?”

His bearded smile fades a little, he’d forgotten about her “We were doing a movie together and she asked me out. She was nice,” this made Y/N chuckle a little “I promise she was! We dated for a year before our careers took us into different directions.” He dips the spoon in again, taking his time eating the frosting off of it.

“And now you're engaged?” Her voice tilts as she asks him.

“Yeah, she’s a bit of a diva I know.”

“A bit?”

“A lot, that was another reason why we broke up. A year ago she swore she changed her act, I took the plunge and proposed,” Sebastian sighed sadly, looking down at the concrete floor.

Y/N stayed in the comfortable silence, she placed her spoon on the counter and crossed her arms over her chest “Did you feel like you had to settle?” Her eyes went wide “I’m sorry you don’t have to answer that!”

“No, no,” he places his hand on her arm to settle her nerves “I did, I’m 36 and not getting any younger.”

Before Y/N could reply Erika walks in angry and looks at the two, her expression changing drastically “Hey, cake ready?” she asks trying to hide her frustration.

Y/N looks up and nods, pointing towards the tray of cakes “Over there,” she said, going over to help.

“What was that about?” Erika whispers so low there was no way Sebastian could hear.

“He doesn’t love her,” she whispers back. When the girls turn around the man is gone out of the kitchen. Y/N hands the tray to Erika and goes to take the new cake out of the oven, she couldn’t help but feel sad for him. Someone like Sebastian Stan shouldn’t have to settle, especially for someone like that.

She doesn’t go out to watch the tasting, she didn’t want to see him suffer. She instead makes a new cake, taking her time so they would be gone by the time she was done. While she decorates she can hear them preparing to leave, telling everyone how good the cake is even if Mikayla finds a flaw in every one of them.

Something insides her makes her halt, her senses revisiting the smell of his cologne. Her mind flashes back to earlier and how they were both open with each other… even if she doesn’t get to date Sebastian, he needs to know he shouldn’t have to settle.

Taking one of the clear boxes she takes a thick slice of the chocolate cake, carefully placing it inside. Rushing to the wall she grabs one of the pens and a business card scribbling something on the back and taping it onto the box face down. Hearing the bell of the front door she runs into the front and yells “Wait!”

The small group stops and looks back at her, Sebastian smiles a little watching Y/N compose herself. “This just came out of the oven and I’d like for you guys to take it with you,” Y/N says as she walks over and hands it to Sebastian. He looks down at the rich brown that was blocked by a card. A tiny heart made from pen on the transparent tape stand out.

“What is it?” Mikayla asks unimpressed.

“Chocolate cake and chocolate frosting made from a chocolate that was imported from France with fresh strawberries inside.”

Mikayla actually smiles and looks down at it “I like France,” she giggles. It was actually a nice giggle that sounded genuine, maybe that’s why Sebastian fell for her. It made her blood boil.

After they left Y/N let out a sigh of relief, locking the front door as they leave. Erika hummed knowingly and started to let down the curtains “What did you do, Y/N?” She taunted jokingly.

“I just gave him some cake, maybe they’ll choose us to bake the cake,” her voice was timid as she helped with the curtains.

“Uh huh, sure.”

It was a week after the Hollywood power couple was last at the shop and not a word if they chose the bakery to bake the wedding cake. Y/N decided to spend a few hours after closing to try out a few new recipes the girls were coming up with. In reality, it was so she could get away from the whole Sebastian ordeal. Erika was refreshing the entertainment news sites just for updates on the wedding details, making it impossible for her to get over it.

She put on her headphones and picked up a heavy bag of flour, humming along as she put it on the counter. Taking her knife, she tore into it and started to measure it. She didn’t see a tall shadow standing in the doorway. It walked over and turned off the mixer. Y/N gasped and looked up to see Sebastian and his smiling face looking down at her.

Quickly taking out her headphones, her face turned puzzled “What are you doing here?” she asks.

“You didn’t lock the door…and Erika said I would find you back here,” he chuckled, putting his hand in his back pocket.

“Oh…but why are you here, Sebastian?” Y/N looks up at him with sad eyes, but on the inside, she was smiling because of the daisy shirt she wore over a plain one.

He pulls out a card and shows her the back of it ‘Don’t settle’ it read in messy writing “You wrote this,” he told her.

“I didn’t think you would see it,” She breathed, her voice low.

“You were right, and I fell for someone that I didn’t expect to.” Y/N’s face dropped even more at the confession. Sebastian placed his hands on her hips and brought her in closer, she could smell the familiar scent of him. Her eyes flickered up to meet his loving gaze, unsure about what to do or what to say.

“What about Mikayla?” She settled on asking.

“We don’t have to worry about her,” he says before capturing her lip with his own. Her eyes closed gently as she put her hands on the sides of his face, feeling the prickly facial hair. He deepened the kiss, pressing their bodies together. He opened his eyes and picked her up to pace her on the counter next to the mixer.

She pulled away and looked at him “I-I don’t know what to say...again.”

“Say you’ll let me take you out on a date, but dessert has to be from here.”

She laughed and hugged him tightly “Yes,” she laughs “Yes.” He hugs her back and places a soft kiss on her forehead before placing a swipe of chocolate frosting on her nose making her gasp softly.

[teampart25-blog]

eight Dangerous And Shocking Components Hidden In Your Foods

As a knowledgeable personal instructor together with well being coach I've assessed a lot of diets and dish plans in the past. My partner and i always ask "So what is definitely your diet like? inches And the most typical response is definitely... "Oh our diet's excellent actually. very well It's not really until all of us delve deeper into what exactly people are taking in upon a daily basis wherever we learn to realize of which their diet had not been that healthful after all. Must be food product is resting over a supermarket shelf isn't going to signify it's OK to try to eat. Think about it... Little ones can eat colors nonetheless we avoid call up crayons food. Consequently , precisely why are we putting thus a lot of lifeless and nutritional devoid foods as properly as many identified waste into our bodies all these nights? The food firms absolutely don't make it easy. A lot of the meals brands don't make much sense due to all the requirements and unpronounceable companies. But did you know of which there are authorized methods where companies can add specific materials and substances in order to the product, but condition on the label that will the item doesn't incorporate those ingredients at all of? Absurd isn't the idea! While you read on likely to come to realize why additional and more people start to eat fresh and even wholesome unprocessed meals to help avoid all these disgraceful ingredients. Below We have outlined 6 dangerous and even shocking ingredients hidden in your own meals that you should become aware of. one Anti-Freeze Yes you read correct... Anti-freeze is what proceeds into the rad connected with your car so it refuses to over heat but will not freeze up in colder weather. It's called propylene glycol, also known while propane-1, 2-diol or E1520. It's a chemical that will has many industrial works by using for instance Corexit, which is an oil dispersant utilized for oil leaks throughout the ocean. It's furthermore used in pharmaceutical prescription drugs plus cosmetics, right via to many snow treatments. Luckily for the people in the European Partnership, they have not really cleaned propylene glycol while a new food additive or meals grade product. My tips, make your own ice cream and forestall consuming products that contain this kind of substance. 2. Human Curly hair Healthy proteins are the building prevents associated with life and are made up of proteins. Although they are excellent for your health, I'm certain you'd agree that there needs to be a better technique to extend the space life of some goods other than using human hair or duck feathers. This amino-acid L-Cysteine is usually used to prolong this shelf life connected with numerous products such as industrial breads. The L-Cysteine utilized to extend these food items frequently comes from shift and rooster feathers as well as horns via cows that have been slaughtered. However the many commonly used version emanates from human hair. Yes, you read that correctly. Reports have shown that the particular frizzy hair employed to derive L-Cysteine mostly originates from China and taiwan, exactly where it's collected from locks salons and even barber stores, then refined. Most rapid food chains add this particular form of L-Cysteine for their burger buns and comes. To avoid consuming human being hair as well as duck down in your foods, try out acquiring home baked breads out of your local baker as L-Cysteine isn't in the particular flour, but added to the mix during manufacturing of breads and typically the like. Best of all, make your own own. 3. Strychnine Curare is a known carcinogen, which means that that causes cancers in dwelling tissue. Typically the unfortunate factor about this harmful factor is that it appears to be to hold showing up inside our food materials. It can in everything from breakfast cereals and rice, to fruit fruit juice and your current drinking water. Sometimes at amounts about 2 - three or more times what on earth is considered risk-free. It's also been revealed to be in many protein powder-based products. Indeed, foodsdaily.com read that accurately seeing that well... those high-priced health proteins powders that quite a few guys and women waste their funds in have been revealed for you to contain this toxic factor amongst others. Quite a few wine beverages together with beers have likewise been shown to consist of arsenic, mostly the sharper ones. To filter these beverages they use diatomaceous earth, which is a natural product however this contains iron and other factors, such as arsenic. So to stay away from this toxin, get a new good quality water filter for the house and drink vino or beverage that is usually unfiltered. The unfiltered wine beverage in addition to ale also include more nutrients. 4. Fecal Boucles This one sounds nice does not it... Fecal glands any person? No thank you! Most people don't know the fact that some of the tastes utilised in your favorite glaciers creams among other items, comes from typically the castor sacs of beavers, which often is located at their rear end of the animal. That secretion is usually called castoreum and it is utilized to mark the beaver's territory. Due to typically the close easy access of the castor sacs into the beaver's anal boucle, castoreum may be the combination of pee, secretions from typically the castor boucles as properly as secretions from the fecal boucle. Castoreum will be used to be able to flavor vanilla, raspberry plus strawberry snow cream and is a new Food plus Drug Administration (FDA) accredited food chemical in quite a few popular glaciers cream brands. It's in addition accustomed to flavor many refreshments for example protein and food substitute drinks. You will generally still find it labeled since "Natural Flavoring". Isn't very the fact that great, so for everyone a person know, several of these apparent "natural" ingredients may be perineal secretion by other animals. My personal guidance... again, make your very own ice creams so a person no longer take beaver waste. five. Borax Borax offers been prohibited as a new food additive in Europe as well as the U. S. although is allowed in the particular European Union, even though they listed it as a good substance of very high worry. It's commonly used to make cosmetics, detergents, teeth enamel glazes, fiberglass, to be a flux in metallurgy and is particularly made use of in fire retardants. From the food industry it's known by it's E quantity: E285. Borax is utilized regarding acidity control, toning broker and preservative. The idea can be obtained from some caviars, noodles in addition to depending on location can be included a good wide variety of dishes to be able to add a firm texture. Borax has been taking into account the revised classification while dangerous for replica : category 1B. half a dozen. Coal Tar Doesn't this method smart appetizing? No way! You may be thinking what on earth would likely coal tar be performing in food? Nicely the great old processed food industry reaches it once again. So many of the processed food items of which grace the store racks these days contain a new long list of foods inorganic dyes. Most of all those food chemical dyes are made from coal tar and even it is listed because a regarded carcinogen (causes cancer inside of living tissue). It's used in such factors as road manufacturing, road and pavement sealing layers, cosmetics, shampoos and prescription drugs. In foods and even beverages it's known since E102, Tartrazine or perhaps Green #5 and can end up being found in soft drinks, flavored chips, pickles, cheese distinctive flavored products as well since many other food items in addition to beverage items. It is just another reason to keep highly processed meals away through your body in addition to these of your loved kinds. 7. Rodent Hair Would certainly you like some rodent hair with that? Now i'm sure it is something the fact that you usually sprinkle more than your freshly made healthy meals... Not. Well according to the Food and Drug Management (FDA) it's fine to get some rodent hair in the food. Due to many food manufacturing being manufactured through large industrial features, the Food and Drug Administration (FDA) has an permitting for rodent hair around many solutions, about what they will term "unavoidable defects". They make it possible for 1 rodent hair per 100g regarding chocolates, 5 rodent hair is for every 18oz peanut garnir vessel and 22 rodent hairs per 100g cinnamon. That will sure keep me personally away from processed food for a while. 9. Boiled Beetles This only keeps getting better doesn't it? Now so why do you need chunks of beetles in your food an individual may ask? Known while carmine, natural red-colored #4, crimson pond or perhaps E120, it's some sort of foodstuff color made by way of cooking meals cochineal insects in a salt carbonate or maybe ammonia option. It's used to create plastic-type flowers, inks, inorganic dyes, chemicals and cosmetics. Found in food and beverages is actually accustomed to color ice cream, candy, natural yoghurts and particular fruit juices. Ways to revealed to cause anaphylactic shock and severe sensitized reactions in some people. Different dyes used instead associated with organic #4 are artificial options such as: green #40 plus red #2. These are derived from oil production. My guidance, continue to keep this garbage away through the body as much while you can. We often wonder why that even while we are more computer advanced than any some other time in historical past, humans will also be more ill and unhealthy than virtually any other time in record. To me it's because simple as day. This will be items that I've truly mentioned and the thousands of other food ingredients, flavors, colors and preservatives that our leaders enable manufacturers to add to the particular foods people feed on that is helping to bring about health issues world wide. Thus it really is for you to decide. As Hippocrates said centuries ago: "Let foods be thy medicine and treatments be thy food" Thus be smart and select your food sensibly.

[amythestsphinx]

these are fun so i’m gonna do it

chocolate: When was your first kiss?

i haven’t had one :( 

french vanilla: how old are you?

14

cotton candy: three places you want to travel to?

the galapagos islands, tokyo, and paris 

strawberry: a language you wish you could speak?

uh dutch would be cool

coffee: favorite cosmetic brands?

beverly hills cosmetics

mint chocolate chip: indoors or outdoors?

indoors

cookie dough: do you play any instruments?

currently learning the ukelele and the guitarlele(a cross of a uke and a guitar)

rocky road: favorite songs at the moment?

you can’t stop the beat from hairspray bc i recently went to see that show (@blubbysnake was penny!)

butter pecan: favorite songs for life?

japanese denim by daniel ceasar and i’m only sleeping by the beatles 

cheesecake: what’s your zodiac sign?

virgo even though i don’t really act like one

toasted coconut: the beach or the pool?

pool

chocolate chip: what’s your most popular post?

my ‘rant’ post [https://amythestsphinx.tumblr.com/post/173908444334/rant]

bubblegum: books or movies?

b o o k s

pistachio: manga or anime?

idk i don’t know much about those

salted caramel: favorite movies?

zootopia and moana bc i’m a c h i l d, also the new christopher robin movie even though hasn’t come out yet, bc i cried @ the previews lol

birthday cake: favorite books?

harry potter, princess academy by shannon hill, the big book of peanuts comics my parents gave to me 

moose tracks: favorites for manga?

i’ve never been into manga idk

orange sherbet: favorites for anime?

i’ve only seen 2 episodes of soul eater so i guess that’s it

peanut butter: favorite academic subject?

art

black raspberry: do you have any pets?

a kitty!

mango: when and why did you start your blog?

april (???) of 2018

mocha: ideal weather conditions?

cool, slight breeze, a little sun

black cherry: four words that describe you?

choatic good, nostaligic, stressed

neapolitan: things that stress you out?

the meaning of life and WHEN AM I GONNA GET TOP SURGERY???? WHEN IS IT GOING TO HAPPEN I NEED TO KNOW

raspberry truffle: favorite kind of music?

alternative

chocolate marshmallow: favorite brands of candy?

sour patch, jelly belly, junior mints

toffee: a card game that you’re good at?

the “lets have a midlife crisis even though you’re 14″ game! oh boy, i love that one!

lemon custard: do you eat breakfast?

yeah man no one can keep me away from my yogurt fight me

dark chocolate: turn ons?

............ 

a lot of things

fudge: turn offs?

foot fetishes

peach: how do you relax?

listen to music, pet my cat, etc.

praline: a popular book you haven’t read yet?

i’m at a loss honestly

superman: do you like sweaters?

oh hell yeah i like sweaters

cherry: do you drink tea or coffee?

coffee when i want to die, tea when i feel like i’m that bitch

dulce de leche: an instrument you wish you could play?

drums, then i could be the cool drummer boyfriend

blackberry: have you ever laughed so hard you cried?

at least 50 times

ginger: a new feature you wish tumblr could have?

“Fix editable reblogs so the formatting doesn’t get all screwy” [@bubblysnake] thank you lucy. i don’t know so i’m just gonna use your answer

blueberry lemon: favorite blogs?

@screamcometrue bc i love lucy to death if you can’t tell, and the blog itself is interesting!

almond: favorite mean girls quote?

“he’s too gay to function” bc me 

butterscotch: what color are your nails right now?

ugly 

cinnamon: have you ever been confessed to?

yep

blue moon: have you ever had a crush on someone?

you bet ‘cha 

cappuccino crunch: do you take naps?

a lot actually 

mint: the most embarrassing thing you’ve ever done?

i don’t want to say

brownie batter: do you like sushi?

no no nonono

key lime: where do you want to be right now?

with my friends :(

red velvet: do you wear prescription glasses?

ye

green tea: favorite flavors of ice cream?

strawberry. so underrated

[johnboothus]

Seltzer Ascending: Are Hard Seltzer Taprooms the Next Big Thing in Craft Beer?

This month, VinePair is exploring how drinks pros are taking on old trends with modern innovations. In Old Skills, New Tricks, we examine contemporary approaches to classic cocktails and clever techniques behind the bar — plus convention-breaking practices in wine, beer, whiskey, and more.

Don’t listen to the recent death knells ringing out for hard seltzer. Not only has the category’s market share exploded in five years what it took craft beer to do in 40, but much like when brewpubs started to emerge in the macro-brew- dominated 1990s, small seltzer-focused taprooms are starting to spring up around the nation.

These spots go beyond the slim-line cans and the standard White Claw flavors, too. Much like craft breweries, if you want to see where the innovation in seltzer is happening, head to one of the very few hard seltzer taprooms, not for the stacks of mixed 12’ers at the grocery store.

Outside of the White Claw world of Mark Anthony alcopops, nearly all of seltzer’s developments are coming from the world of craft breweries. Yes, Boston Beer is basically a Truly machine at this point. But in a world where thousands of brewery taprooms have experimented with a hard seltzer by now (if some only begrudgingly), it’s perhaps not surprising to learn that it took former craft beer lovers to come up with all-seltzer spaces. And if you’re searching for an innovative new drinking experience, these seltzer pioneers are your best bets.

Elevated Seltzer

Arvada, Colo.’s Elevated Seltzer opened its doors in July 2019 with Warren Wood and his brother Hunter at the helm. The Woods grew up in the brewing world, as their parents started Grand Lake Brewing Co. when Warren was 10 years old. After watching the explosion of craft breweries throughout Colorado, you can thank the increasing corporatization of those operations for Warren’s pivot to seltzer.

“We’ve been in the industry for so long that we’ve really seen it take a different turn than what we really loved about it. When we started up, it was my parents’ brewery and maybe like 25 others in the state,” Wood says. “It was a small craft community, everybody was super cool with each other. And now it’s turned into more of like…a business.”

Wood didn’t see a space in the market for the straightforward, untrendy beers like nut browns and lagers that they originally wanted to produce. ”We like to make straight-up beer. We don’t want to do the lactose sours and the double triple hazy IPA stuff,” he says. “It’s not where our passion comes from. And the fact of the matter is there wasn’t a place in the market for us.”

Enter: seltzer. The Woods were actually in the process of building out their own brewery when they decided to pivot fully into seltzer, a move that they expected wouldn’t be a popular one in the brewing community. “In the brewing industry at the time, like two years ago, if a brewery made a seltzer, you’re the devil, you know?” Woods says. “You went against everything that you believed in. [And] we were just like, let’s do it.”

It’s worked out so far. Elevated’s taproom currently offers nearly 20 seltzers (in 5 percent and 7.5 percent ABV) and seltzer cocktails alongside a small selection of beer and wine. Don’t expect to see just the standard mango, lime, and mixed berry flavors, though. “We don’t have to risk putting 2,500 cans of a small-batch thing out on the market. We can make one keg of it if we want and put it on draft,” Wood says.

Experiments like that led to a recent gin-barrel-aged blackberry elderflower seltzer release, and a Valentine’s Day special chocolate-strawberry seltzer packaged into 22-ounce bombers and sealed with red wax. As Wood puts it, “That’s the power of the taproom, to be able to experiment without the risk.”

In Seattle, San Juan Seltzery opened its taproom doors in September 2019, though the brand itself dates back to 2017, when a weekend getaway drinking huckleberry vodka sodas among friends turned into its own seltzer brand for founder Katy Enger. Her company now also boasts wine-flavored seltzers, cocktail-inspired seltzers and hard lemonade seltzers.

CEO Ron Lloyd, whose experience in beverages through the years runs from Capri-Sun and kombucha to wine and now to seltzer, says the taproom is not just a place to sip a seltzer; it’s a San Juan Seltzer experience. “This is really brand-focused. This is not a restaurant. This is not a full-service bar,” Lloyd says. “This is a taproom, and it is focused on San Juan Seltzer, being a seltzery, selling our story, talking about Katy’s vision, talking about our new unique flavors, and really leveraging one of our many firsts: first to be zero sugar, zero carb, first seltzer brand from the Pacific Northwest, and the first to introduce our product on draft.”

They also see the taproom as a way to test new ideas. “It really [is] a great place for us to not only showcase who we are and what we stand for, but it becomes the testing ground for new flavors, to see what consumers want,” Lloyd says. “Every one of our new flavors has gone through our taproom, and you can tell what’s really hot.”

Their 15 flavors on tap focus on ingredients from the Pacific Northwest, from the huckleberry that originally inspired the brand, to Rainier cherries, Fuji apples from a nearby orchard, and pears from Oregon (for a seltzer VinePair named among the best to drink last fall). Basically, if they can’t grow it locally, you won’t find it on their menu. “We can’t do a mango or a pineapple because those don’t grow here,” Lloyd says.

San Juan is also the only “seltzery” on this list because it managed to snag the trademark on the term. Yes, in a world full of breweries, distilleries, and wineries, there’s but one “true” seltzery on the continent and it’s San Juan — at least until someone wants to let their lawyers fight that out in court.

Credit: Summit Seltzer

Another recent entry to the taproom seltzer space is Charlotte, N.C.’s Summit Seltzer, opened in September 2020. Founder/owner Kristin Cagney spent a decade in the craft beer business before leaping onto the seltzer side of things. “I really had a passion for craft beer,” she says, “and when I saw this craze for seltzer I [said] what if we opened up a taproom, and really just focused on inviting people in to try all kinds of different seltzers at the same time and really explore the craft side of it?”

The opportunity to innovate in an industry that’s in its infancy was also a big appeal for Cagney. “Some beers have been around for 400 years. We’re never gonna compete with the craft aspect of the history of beer,” she says. “I don’t think that it’d be fair to even try and do that because there is just so much historical meaning to it.”

Seltzer, though? There are no “styles,” no rules just yet: “A lot of people think it’s for, you know, young girls or frat bros, but there is a craft side to it that we want to explore,” Cagney says. Summit has seltzers in a range of strengths from 4.2 percent to 7.5 percent ABV and a dozen flavors including a dry-hopped tropical fruit seltzer and an acai-blueberry-raspberry seltzer. It’s also creating cocktails using its 14.5 percent ABV seltzer base for things like a jalapeño Margarita seltzer cocktail and a riff on the kiddie classic called a “Shirley Seltzer.”

Though most of its sales are on the seltzer side of the menu, there are a few beers on the list, and true to the small-craft nature of Summit, Cagney still has nothing but love for her industry peers. “I got into this industry because I love beer,” she says. “Beer and breweries and all the amazing brewers; they’ve paved the way for the seltzery to even open, so I want to definitely give my appreciation to the brewing culture.”

What’s next? Most recently an all-seltzer taproom temporarily popped up in a Chicago hotel and a pair of Kentucky brothers and nascent seltzer barons announced plans to open The Local Seltzery in Louisville, telling Louisville Business First their new process would include a proprietary seltzer “gun” for their taproom-exclusive seltzers this fall.

Seltzer taprooms aren’t quite taking over the world just yet. But don’t underestimate them, either. As the seltzer market matures and draft seltzer expands its reach, it may be only a matter of time before your neighborhood taproom is working with a lot less grain and a lot more fermentable sugar.

The article Seltzer Ascending: Are Hard Seltzer Taprooms the Next Big Thing in Craft Beer? appeared first on VinePair.

Via https://vinepair.com/articles/hard-seltzer-taprooms/

source https://vinology1.weebly.com/blog/seltzer-ascending-are-hard-seltzer-taprooms-the-next-big-thing-in-craft-beer

[loadedliterature-blog]

Recipes to follow at the bottom.

Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives

Stuffed Artichokes

Butternut Squash Soup

Fruit Salad

Macaron Tree

Can-died Pears

Crimson Thread and Menage Trois wines

Reading The Handmaid’s Tale by Margaret Atwood, I was a bit daunted by how to create a menu in theme with the book. In a dystopian society, what do they eat? How do they eat? How do they cook? Thankfully, Miss Anya Spector came to my rescue. “Why don’t we do a Birth Day Party?” Duh. A Birth Day Party. Though this is an oppressive society, they seem to splurge when it comes to the day their Handmaid’s gave birth. This fact opened up options for me. Here, I want to explain my research, as well as my choices for the menu for this week. The three stages in this process are as follows: research, prep, and cooking.

1. Research

The background of the book is a bit vague. We don’t really learn what happened to the US until page 174 of the Anchor Books edition. I tried to mark down any mention of food, but I also found a list on the website Bookmenus.com. There were many foods mentioned, but the most mentioned were oranges and coffee. Because Anya Spector and I live on coffee, this would automatically make the menu. It is now tradition to begin a recording session with a strong cup. Oranges, however, stumped me. I knew we should do a luncheon, but what savory options would be included?

That’s when I found an interview with the production crew of the new Hulu TV adaptation. A lot of research went into making decisions of what to include in grocery stores like Loves and Fishes in the show. Production designer Julie Berghoff said to a Marie Clare writer visiting set, “Every piece of fruit had a thought process behind it—when she gets oranges, the implication is, ‘Okay, they conquered Florida.’ If they had artichokes, it meant they conquered California. The evolution of Gilead was always in mind.” So that was it. Oranges and artichokes were enough inspiration to start a menu.

In Gilead, there seems to be a black market where rich wives can find luxury gifts, from cosmetics and lotions, to exotic cheeses and canned goods. Following the logic of Berghoff, assuming Florida and California had been conquered, and the Marthas had access to their agriculture, as well as some black market items, they could create a bountiful Birth Day banquet, fit for a Gilead luncheon.

One thing that stood out to me in the books was that cooking had become a bit more pure. No longer are there processed, pre-made foods in Gilead. Everything is homemade, so that was something that we wanted to emphasize in our own work… Not that we’ve actually served anything store bought other than the Harry Potter Candy. However, the homemade bread from P&P, and homemade macarons are very different. Everything to follow is made by us.

2. Preperation

Because I agreed to make quite a big spread for this book, my preparation began days before our actual recording. Quick tip: most soups can be made in advance and frozen! Almost all soups have a base that can be separated and frozen, while garnish can be made the day-of.

So I made the soup first. Butternut squash is hard, so make sure you have a sharp knife, sharp peeler, and strong grip. When roasting, make sure you dice vegetables as uniform as possible for even cooking. Metal spoons work wonders at scraping out squash. Save the pulp for a squash bread, especially pumpkins. The seeds can be roasted and salted for a healthy snack! When roasting the squash (see recipe below) toss roasting vegetables in the combination canola oil and EVOO. This mixture lowers the smoke point and help avoid over caramelizing the vegetables. Then I place a small piece of butter at each end of the roasting sheet for the nutty browned butter flavor. Finally, just barely cover the roasted vegetables with vegetable broth. You can always add more, you can’t take it out. However, if your soup becomes more like a puree, thin with more broth. Remember the more you thin, the less seasoning it will have so be sure to continue to taste. Separate into servings and freeze for freshest taste. Thaw the morning-of.

Next I prepped the artichokes. Artichokes have a low yield, so we try our best to avoid cutting the yield down further by wasting much of the plant. Cut the stems off to make the artichokes sit flat on a cutting board. Next cut tips off, at least an inch and a half down the artichoke. Trim the other untrimmed leaves with kitchen sears. Soak in water with fresh squeezed lemons, and be sure to rub the leaves and stem in lemon to prevent discoloration. I’m soaking mine for half a day. When they are done,  I will steam them until the are tender, around half an hour. The day of the book club meeting, I will stuff them and roast them.

For the chicken, the oranges can be sliced the day before. Beware! You will smell like oranges all damn day. The Brussels Sprouts can also be cleaned. I tear the outside leaves off the sprouts, cut the stems off, and slice them in half. Store in water and lemon to prevent discoloration. The chicken can also be cleaned and trussed the night before. Run under cold water, and pat dry. Stuff with garlic cloves, onion halves, lemon and orange halves. Truss chicken to prevent the stuffing falling out.  Rub in butter. Salt and pepper the chicken just before it is cooked. Pan sear for a beautiful golden brown color. For the gravy, make sure you pre-make the veloute base (blonde roux with stock, reduce until thickened. Skim the scum it creates to reduce floury flavor!). Mix veloute base with drippings and reduce.

Finally the fruit. For your fruit salad, make sure you have a good arrangement of fruit. Too many tart fruits together will make your mouth turn inside out (i.e. pineapple, oranges, grapes, green apples, raspberries…). Instead, mix with softer flavors like strawberries, red apples, melons, etc. For the “can”-died pears, we’re using canned fruit so it is already soft. Don’t overcook these, or they will turn to mush. You only want to heat these up. Immediately mix in the butter with spices. Finish with the whiskey. Be careful! Any time you are cooking with a high-alcohol content liquor, there is a chance it will go up in flames! This is called flambe. Don’t panic if it happens. Enjoy the pretty colors! Alcohol burns off very quickly. As long as it stays in the pan, you are safe. If you try to fling it into the sink, you risk spilling it on something that will actually catch fire. Instead, tend it carefully and it will go out.

**Macaron vs Macaroon

Okay let us get one thing straight. There is a difference between these two cookies, so let me educate y’all. For this podcast, Hale graciously cooked us macarons and we put them on a painted foam tree for pictures. However, many people will think they are macaroons, which would be untrue. Many of you may know the double-O Macaroon. This meringue cookie is popular in the US during Passover, and to understand that you need to understand the history of the cookie and how the French macaron became the coconut macaroon you find in cookie tins.

So the “French” Macaron actually came from Sicily (shout out to my fellow Sicilian co-host Hale).  Macaron is actually related to the Italian word ammaccare, meaning “to crush.” This relationship probably refers to the act of crushing almonds into powder, the process necessary for your perfect French Macaron. However, until the 18th century, the cooks in the United States could not get their hands on many nuts or nut powders. Instead they substituted potato starch for a bit of texture, and substituted coconuts for almonds or other nuts, which were more perishable. Because the cookie has no leavening agent, they are considered acceptable for Passover! Thus, we have tins of chocolate dipped coconut macaroons for Passover in the US! However similar in history these cookies are, in the 18th century with the rise of French cuisine, these cookies deviated from each other. Though both are egg white meringue based cookies, the “flour” used is quite different. The French style is said to be more tedious and particular. Below you will see the difference between the coconut macaroon and the French macaron, respectively.

3. Cooking and Final Product

Roasted Chicken with Oranges, Olives, and Brussels Sprouts:

Ingredients:

Whole chicken (for 3-4 people)

3 Oranges

2 Cans Olives

1 lb Bussels Sprouts halved

1 Small Onion

Butter/Oil

Salt and Pepper to Taste

Process:

Preheat oven to 400

Clean, stuff, and truss chicken, salt and pepper to taste with a bit of butter rubbed over it

Line greased pan with oranges, halved Brussels sprouts, and green olives

Place chicken on top

Mix orange juice and honey and pour over chicken and everything on roasting tray

Roast in oven until done; start checking around the hour point.

When the chicken comes out of the oven, save drippings.

Mix drippings with veloute sauce. Reduce to desired thickness. Season with salt and pepper, orange juice if needed.

If the sauce isn’t thick enough, add a corn starch slurry

Fruit Salad

Banana, Papaya, Oranges, Grapes, Watermelon, Honeydew, Cantaloupe, Mango

Cut uniformly and serve

Butternut Squash Soup:

Cubed squash oiled on a roasting tray with salt and pepper, nutmeg, cinnamon, allspice, rubbed sage, rosemary, and thyme

Roast at 400 until tender, about 30 mins

Puree with warm vegetable stock to desired thickness

Season to taste

Garnish with bacon lardons

“Can”-died Pears:

Canned pears quartered sautéed with butter and cinnamon/nutmeg

Saute in butter until they turn golden, mix in brown sugar

Finish with honey whiskey–flambe

Top with ice cream

Stuffed Artichoke:

Ingredients:

3 large Artichokes (for 4-6 people)

Lemons

1 cup Italian Style Bread Crumbs

8-10 Garlic Cloves, chopped

1/2 cup Parsley, Basil chopped

1/2 cup Grated Parmesan Cheese

1/2 cup Grated Romano Cheese

Butter/Oil

Process:

Clean artichoke, soak, steam until tender (see tips above)

Mix together breadcrumbs, garlic, herbs, cheese, and melted butter or oil

Spoon mixture between leaves of artichoke

Roast until brown at about 375 degrees

Macarons (not Macaroons. See note)

For the macaron shells:

300g ground almonds

300g powdered sugar

110g liquefied egg whites (see below)

+ 300g caster sugar

75g water

110g liquefied egg whites

Liquid food dye to splatter: pink, blue and yellow

Frosting:

1 batch fluffy vanilla buttercream frosting

1 drop each of yellow, green, blue, purple, red and orange food gel

Process:

For the process, use the directions the creator of this recipe uses. Follow the link below.

https://www.thescranline.com/yay-gay-macarons

For a butter cream recipe, look to our Harry Potter themed birthday cake from last months’ recipes: https://loadedliteraturepodcast.com/2018/07/04/unicorn-blood-and-candy/

Macaron vs Macaroon; or Forever Smelling of Oranges Recipes to follow at the bottom. Roasted Chicken with Oranges, Brussels Sprouts, and Green Olives Stuffed Artichokes…

[jassycatx33]

Everything that includes "chocolate" in the title!

IWow!!! Thank you, you’ve given me something to do!This will probably be pretty long so I’ll put it under a read more!

chocolate: when was your first kiss?

When I visited Gigi we kissed but I can’t tell you which day it was exactly that we had our first kiss!! (We’re lowkey both babies so we actually haven’t done like a proper kiss, we just did little pecks but I still count them)

french vanilla: how old are you?

I am 21 years old! (Feels really weird to say that still, even 2 months after my birthday lol)

cotton candy: three places you want to travel to?

Top place I want to travel is to visit Gigi (my girlfriend) again, but I’d also like to go to Japan one day and to California!

strawberry: a language you wish you could speak?

Hmmm… Probably Spanish because it seems most useful to know as a second language and it seems like a pretty cool language from the bits I learned in high school (and have since forgotten rip)

coffee: favorite cosmetic brands?

I really don’t use makeup enough to have a legitimate answer to this question lol

mint chocolate chip: indoors or outdoors?

Indoors for sure, I’m really not big on the outdoors. There’s bugs and the sun burns me (in the summer at least, during fall and winter it’s not so bad but I still prefer indoors)

cookie dough: do you play any instruments?

I can sort of play piano but I’m really not good at all lol

rocky road: favorite songs at the moment?

One of my all time favorite songs forever, even if I haven’t been listening to it much lately, is hold on by florI don’t know what I’ve been really into lately, I jump around a lot and I’ll be honest I’ve been listening to songs from anime the past few days and I don’t feel like listing them because it’s embarrassing lol

butter pecan: favorite songs for life?

Okay I didn’t know this would be mentioned but like I mentioned before, hold on by flor. I don’t know why but it’s really hard to think of others because my music mood changes all the time. But I can always jam to hold on by flor.

cheesecake: what’s your zodiac sign?

Gemini!

toasted coconut: the beach or the pool?

Pool, I don’t like the beach that much??

chocolate chip: what’s your most popular post?

Oh idk I think one from back when I was into Achievement Hunter in 2013 or 2014 lmao. I wouldn’t even be able to find the post to show you I’ve been on this site too long

bubblegum: books or movies?

My answer to this used to be books but I find it so hard to read for fun ever since high school so I’ll say movies

pistachio: manga or anime?

Definitely anime, although I do enjoy manga (especially the Fullmetal Alchemist one)

salted caramel: favorite movies?

Castle in the Sky!!! That’s my main favorite but some others I like are: the Incredibles, Moana, Shrek 2, and Megamind (those are the only ones coming to mind right now and I realize these are all “children’s” movies lol)

birthday cake: favorite books?

The Book Theif is my main favorite. I also really like the Ender’s Game and Warriors series (even though I haven’t finished reading through either series yet lol)

moose tracks: favorites for manga?

Fullmetal Alchemist!

orange sherbet: favorites for anime?

This might come as a surprise but… Fullmetal Alchemist (specifically Brotherhood, but I enjoy the ‘03 one as well!) I also really like Soul Eater, Tokyo Ghoul, and Ouran High School Host Club (These are all the anime that I rewatch like 400 times instead of watching new anime lmao)

peanut butter: favorite academic subject?

I like English a lot! But I also like math (certain kinds, mostly algebra)

black raspberry: do you have any pets?

Yes I have 3 cats they are my babies!!! Starfire, Sparta, and Brianna!

mango: when and why did you start your blog?

I think I started it back in 2011 or 2012 because I had heard about it on twitter or something and I wanted to look up Harry Potter stuff lol

mocha: ideal weather conditions?

A partly cloudy day with like 60 degree weather so I can wear a hoodie, but don’t need anything heavier. And I don’t like too much sun so clouds are good!

black cherry: four words that describe you?

Annoying, dumb, stinky, ugly … I mean I would use those but that’s just me being mean to myselfSome actual words I could use to describe myself: Emotional, caring, weird, kind

neapolitan: things that stress you out?

So many things oh gosh. School, family, life… You don’t want me to go on really.

raspberry truffle: favorite kind of music?

Probably like rock/alternative and pop to an extent? Idk I like most music really, if it has a cool beat that I can jam to then I probably like it

chocolate marshmallow: favorite brands of candy?

I love m&m’s, Hershey, Dove and that’s probably it?? I especially love mini m&m’s those are the best

toffee: a card game that you’re good at?

I’m awful at all of them honestly and also I barely know any actual card games lol

lemon custard: do you eat breakfast?

Typically no I don’t.

dark chocolate: turn ons?

My girlfriend

fudge: turn offs?

Anyone who isn’t my gf lol. Ah but a real answer is people who are mean for no reason, I really hate that

peach: how do you relax?

What is relax????? Um usually I just kind of watch stuff or play video games, talk to my girlfriend, hang out with my two friends. That’s about it lol

praline: a popular book you haven’t read yet?

So many honestly. But um… Of Mice and Men? That’s a big one right? Haven’t read it

superman: do you like sweaters?

I like the look and aesthetic of sweaters but I don’t like wearing them? Or I’ve just never found ones that work for me

cherry: do you drink tea or coffee?

Neither, I only like hot chocolate for hot drinks

dulce de leche: an instrument you wish you could play?

Drums! I’ve been wanting to learn drums for a while now. Idk if I ever will or if I’d even be good but it seems so fun!

blackberry: have you ever laughed so hard you cried?

I do this a lot honestly lol

ginger: a new feature you wish tumblr could have?

Ummm???? I have no idea lol

blueberry lemon: favorite blogs?

I don’t use this site very often anymore (I put stuff into my queue and I go through the tags) but like I love all my friends blogs!

almond: favorite mean girls quote?

“I don’t know why I did it. I guess it’s probably because I’ve got a big lesbian crush on you. Suck on that!” It’s like my favorite part of the movie lol

butterscotch: what color are your nails right now?

Black. I always paint them black lol

cinnamon: have you ever been confessed to?

Yes? Like confessed love or like having a crush on me? I’ve had people confess that they have a crush on me a few times.

blue moon: have you ever had a crush on someone?

Yes, quite a few really and most of them I regret but I have a crush right now on this really pretty and funny girl named Gigi and she’s the best

cappuccino crunch: do you take naps?

Usually I don’t, even though I probably need them sometimes lol

mint: the most embarrassing thing you’ve ever done?

Please don’t make me think about embarrassing things. I can’t think of what is the MOST embarrassing thing I’ve ever done over my whole life because I probably blocked those memories out but in more recent times (like a few months ago or something) I went to Dunkin Donuts and I wanted chocolate frosted donuts but they had none and so I panicked and I just stood there saying “Um… um… um” out loud to this poor cashier dude who was offering suggestions that I kept turning down until I decided to just get a plain glazed donut. When telling this story to my friends I told them that I basically broke lol. It was pretty embarrassing though and the Dunkin Donuts I went to was in the mall and sometimes when I walk past I see the cashier guy and I’m like I can never go in there at least not when that dude is working lol

brownie batter: do you like sushi?

I’ve never really had it so I can’t really say. I can say that based on my pickiness when it comes to eating I probably wouldn’t enjoy it much but idk

key lime: where do you want to be right now?

Not to be too gay (even though that’s my mood all the time) but I wish I was with my girlfriend which is where I always want to be tbh

red velvet: do you wear prescription glasses?

I do! It was weird I didn’t need glasses for the first 19 years of my life and then suddenly I did. I like them though, I think they make me look better (also they help me see lol)

green tea: favorite flavors of ice cream?

I like chocolate chip cookie dough and vanilla, that’s basically it lol.

Thanks for sending the ask Ace! I don’t know if anyone will read through all of this but I had fun answering them all! 

[kaifukugawa]

All the ice cream

chocolate: when was your first kiss?

October 26th, 2015! The day my boy and I started dating!

french vanilla: how old are you?

18!

cotton candy: three places you want to travel to?

That I haven’t been before? Japan, Oregon, and uhhhhh Alaska.

strawberry: a language you wish you could speak?

I wish I had continued with Latin tbh. Also uhhh Spanish bc im mexican and Japanese.

coffee: favorite cosmetic brands?

Anything cheap that works!

mint chocolate chip: indoors or outdoors?

Depends on the day! In general, I’d have to say outdoors though

cookie dough: do you play any instruments?

Yep! I dabble in a lot of things including piano, violin, ukulele, etc etc

rocky road: favorite songs at the moment?

I’m lovin this mashup rn!

butter pecan: favorite songs for life?

Take on Me by a-ha

cheesecake: what’s your zodiac sign?

Taurus for astrological and dragon for chinese

toasted coconut: the beach or the pool?

Aaaa it depends. For swimming, the pool. For exploring and collecting seashells, the beach.

chocolate chip: what’s your most popular post?

HDFGDSYGEQYHE probably that one rly shitty edit from Bleach and it’s Uryu going out to get groceries,,,,,

bubblegum: books or movies?

In general, books. I do love me a good movie though

pistachio: manga or anime?

HmmMmMmm anime. I usually only read manga if I already know that I like the concept.

salted caramel: favorite movies?

Pacific Rim

birthday cake: favorite books?

I like PJO and I used to really love warrior cats

moose tracks: favorites for manga?

Alice in the kingdom of hearts was p good. Also Another.

orange sherbet: favorites for anime?

Wolf’s Rain and InuYasha!

peanut butter: favorite academic subject?

History!

black raspberry: do you have any pets?

Yep! One snake, a basenji bully mix, and a chihuahua

mango: when and why did you start your blog?

I think in like....2012 or 2013? It was the cool new thing haha

mocha: ideal weather conditions?

Bright and temperate or rainy

black cherry: four words that describe you?

Small, vengeful, nervous, clingy

neapolitan: things that stress you out?

Loud noises, touching, form fitting/exposing clothing, expectations

raspberry truffle: favorite kind of music?

I like everything actually! Just....not country

chocolate marshmallow: favorite brands of candy?

I like butterfinger but I can’t eat it anymore sooooo...gummy worms

toffee: a card game that you’re good at?

Slap jack, Jack sparrow, Speed, and BS

lemon custard: do you eat breakfast?

Nothing if I can, but if I have to, usually cereal

dark chocolate: turn ons?

Dominance, praise, neck touching, pinning, uihhhhh a lot of shit tbh but only when my datemate does it

fudge: turn offs?

Not much if you’re the right person. Not listening I guess?

peach: how do you relax?

Lay on the couch and read

praline: a popular book you haven’t read yet?

That one with uhhhh....the prince and the slave dude? The Captive Prince?

superman: do you like sweaters?

SLAMS THAT MF LIKE BUTTON

cherry: do you drink tea or coffee?

Neither! Tea is gross and coffee gives me panic attacks

dulce de leche: an instrument you wish you could play?

Guitar and bass but my hands are too tiny ;w;

blackberry: have you ever laughed so hard you cried?

Yes!

ginger: a new feature you wish tumblr could have?

....an interface that actually....works....

blueberry lemon: favorite blogs?

I rly love @climbdraws rn!

almond: favorite mean girls quote?

I actually don’t like that movie haha, it stressed me out too much.

butterscotch: what color are your nails right now?

Plain bc of my work

cinnamon: have you ever been confessed to?

yes

blue moon: have you ever had a crush on someone?

yep!

cappuccino crunch: do you take naps?

every time I can

mint: the most embarrassing thing you’ve ever done?

OH GOD A LOT,,,,,, you’ll have to be more specific

brownie batter: do you like sushi?

ich no

key lime: where do you want to be right now?

with my boy,,,,

red velvet: do you wear prescription glasses?

ye!

green tea: favorite flavors of ice cream?

mint choccy chip >:3c

[solsarin]

what percent alcohol is barefoot sweet red wine

what percent alcohol is barefoot sweet red wine

Hello dear friends, thank you for choosing us. In this post on the solsarin site, we will talk about “ what percent alcohol is barefoot sweet red wine “. Stay with us. Thank you for your choice.

Barefoot Sweet Red wine

Barefoot Sweet Red wine comes from Barefoot Cellars in Modesto, California.

In this review of Barefoot Sweet Red wine we’ll go over the price, alcohol content, taste and more of this very sweet red wine.

The wine I tasted did not have a vintage on the bottle. It was labeled as a Red Wine Blend.

Per Barefoot Cellars, Jennifer Well is the winemaker and she joined Barefoot Cellars in 1995.

Speaking of serving it chilled, the bottle says you should refrigerate this wine after opening.

Barefoot Sweet Red Wine Review

In the glass, this wine is light garnet in color. A pretty good amount of light shines through, leaving dancing red lights under the glass.

The wine appears quite thin with no apparent legs at the outset.

Very little alcohol was noted in the aroma.  I would describe the aroma as raspberry candy with cherry mixed in.

Barefoot Sweet Red Wine alcohol content 10.5% per the bottle.

As the name suggests, this wine is sweet in flavor.  It’s actually extremely sweet.  Similar to Beringer White Zinfandel in terms of sweetness.

The flavor is a combination of raspberry, strawberry and pomegranate.  Truthfully it’s a sugar bomb and you’ll find no dryness in this wine at all.

The wine has a delicate syrupy mouthfeel.  Very slight tannins noted on the palate.

Barefoot Sweet Red’s finish was medium to long.  Given the abundance of sweetness, I was surprised the finish wasn’t longer.

I found Barefoot Sweet Red to be too sweet for my tastes.   And, it might be good for someone who really really likes their wine sweet.

Barefoot Sweet Red wine price $10.99.

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Barefoot Sweet Red Wine – Honest Wine Review

Jan 26, 2015 · Barefoot Sweet Red Wine alcohol content 10.5% per the bottle. As the name suggests, this wine is sweet in flavor. It’s actually extremely sweet. Similar to Beringer White Zinfandel in terms of sweetness. The flavor is a combination of raspberry, strawberry and pomegranate.

Barefoot Sweet Red Blend Wine – 750ml Bottle : Target

Barefoot Sweet Red Blend Red Wine features explosive notes of sweet raspberries, ripe plums and juicy cherries. Offering a delicious combination of Zinfandel, Pinot Noir, Barbera, Grenache and Petite Sirah, this Barefoot wine offers a smooth, soft finish. This California wine is best served chilled.Brand: Barefoot.

The Guide To The Alcohol Content in Every Type of Wine …

A higher ABV wine will taste warmer and bolder; almost like a slight burning sensation on your palate.

What Barefoot Wine has the highest alcohol content?

Jun 29, 2020 · Wine tends to vary between 10.5 percent to 14.9 percent per bottle. Hard alcohol varies between 25 to 90 percent. Higher ABV gets you drunk faster. Rate of consumption: Take two people and make each drink four beers of 4.5 percent ABV.

As a point of reference, most red wines have an alcohol content of about 10-12% ABV.

A Guide to Finding Sweet Red Wines – The Spruce Eats

In table wines, the lower the alcohol content, the higher the residual sugar content and the sweeter the wine. There are exceptions to this …

Barefoot Sweet Red Wine – 1.5L Bottle Reviews 2021

Barefoot Sweet Red Wine – 1.5L Bottle. by Barefoot #12 in Red Wine (1,720) Leave a Review. Description. Light, lively, and always refreshing, Barefoot Rosa Red Blend wine is perfect for sharing with friends on warm summer evenings. Rosa Red Blend is nice and fruity with hints of juicy berries and strawberry jam. Floral and spice notes perfectly …

Barefoot Stays Sweet with Fruitscato – Beverage Media Group

Line-priced with the other Barefoot bottles, there will be extensive promotion—colorful in-store displays, social media campaigns, Youtube videos, ads on Hulu, billboards, and some …

Learn About Alcohol Content in Wine: Highest to Lowest ABV …

Nov 08, 2020 · From bubbly pink Brachetto d’Acqui at 6% alcohol to powerful Amarone which tips the scales at 15% alcohol or higher, alcohol content is an essential element of wine for its intoxicating effects. Without alcohol, wine would just be simple grape juice.

Wine: From the Lightest to the Strongest Wine Folly

Nov 23, 2015 · Well, simply put it has 20% alcohol by volume (ABV). Let’s take a look at alcohol levels are in wine from the lightest to the strongest. Truth be told, alcohol content in wine ranges wildly from as low as 5.5% to 23% ABV.

Did you find the information you are interested in about What Percent Alcohol Is Barefoot Sweet Red Wine?

We hope you have found all the information you are interested in on What Percent Alcohol Is Barefoot Sweet Red Wine.

Results from sister projects

Poems of Charles Baudelaire/The Soul of Winethe soul of wine: “Man, unto thee, dear disinherited, I sing a song of love and light divine— Prisoned in glass beneath my seals of red. “I know thou

What kind of wine is barefoot sweet red?

Barefoot Sweet Red

Blend

Red Wine

features explosive notes of

sweet

raspberries, ripe plums and juicy cherries. Offering a delicious combination of Zinfandel, Pinot Noir, Barbera, Grenache and Petite Sirah, this

Barefoot wine

offers a smooth, soft finish. This California

wine

is best served chilled.

Best Sweet Wine With High Alcohol Content

Obelisco Cabernet Sauvignon II Nefer. 4 out of 5 stars. …

Graham’s Six Grapes. 4.4 out of 5 stars. …

Sunstruck Sweet Red Wine. 3.5 out of 5 stars. …

Quady Essensia Orange Muscat. …

Liquid Popsicle Sweet Red Blend. …

B Lovely Gewurztraminer. …

Big Sipper Sweet Red. …

Bellini Rosso Tavola Torciglioni.

Is Barefoot wine any good?  Whatever your preferences,

Barefoot

is a tasty and cheap option for all occasions.WHY IS MOSCATO SO POPULAR?

In the last decade, Moscato wine has surged in popularity. Multiple music artists dipped their toes into the wine market through their songs, so it’s easy to see why the drink’s popularity spread like wildfire.

In 2011, companies making the delicious, frizzante dessert wine saw drastic sales growth. In 2012, Moscato wine overtook Sauvignon Blanc as the third most-sold wine in the United States.

Between 2012 and 2013, wine lovers began looking beyond fancier traditional varietals and made Moscato their wine of choice. And why wouldn’t they? Moscato is easy and fun to drink. This love caused sales to grow by 19 percent year-over-year. The drink’s meteoric rise tapered off afterward, and in 2016, Moscato fell to the 13th most popular wine by sales volume. Despite the step down, Moscato still accounts for a six percent share of the total market, according to Wines & Vines.

WineQuotes about wine, an alcoholic beverage made from the fermentation of unmodified grape juice. Wine is thought to have originated in present day Georgia.Bartending/Alcohol/WineSemillon can be drunk dry or sweet. Pinot Grigio Overview In the pure sense, Rosé wine is made in the same way as red wine but with minimal, often only.resource :

wikipedia

[mintnicsaltpher838]

6 Simple Techniques For Which Vaporizer Is The Healthiest?

Here is a list of our favorite menthol vape juices that you need to attempt in 2019. Watermelon and apple with a hint of menthol. Watermelon Iced by Red's Apple E-juice is a scrumptious mix of watermelon and apple with a refreshing hit of menthol. You will not be disappointed by their most recent addition to the apple line! Red's juices are notorious for being one of the very best menthol cbd vape juice apple flavors out there.

I like this balanced taste. I get just the correct amount of menthol to give me a cool and delicious vape. Menthol Vape Juice. Blended berry with a tip of menthol Very Cool by Naked 100 is a combined berry vape with a hint of menthol. Naked 100 integrates the powers of blackberries, raspberries, and blueberries, to bring you chilled berry assortment.

I enjoy this menthol taste since of the fruity aspect it brings. Berries and minty taste works really well together. I like this as a day vape. Mint Nic Salt. A thrilling experience of chilled mint Crisp Menthol by USA Vape Laboratory is an ultra-refreshing blast of super cool mint and extra cold menthol E-Juice.

This is the meaning of pure menthol e-juice taste. Tobacco Flavored Vape Juice. This cool menthol blend offers you the throat hit you'll enjoy when vaping menthol. It has a high VG to produce big clouds and terrific flavor. An icy blue raspberry and a small tip of strawberry slushie Imagine going into your regional benefit store on a hot summer season day and selecting your preferred slushie.

Slushie? Begin, I love slushies. Slushie tastes just work so well with vaping. I enjoy this menthol e-liquid since it tastes so excellent when you vape. It truthfully seems like a cold beverage with its flavor and throat hit. Pink lemonade however with an exciting twist, instilling cool icy aspects for the ultimate refresher Lemon Twist makes fantastic lemon products.

This is one of the finest menthol and lemonade mixes that vapers will love. I am a sucker for an excellent lemonade vape but most juices just don't do it justice. Lemon Twist is among the best menthol e-liquids out and this pink lemonade does pack a punch. The flavoring isn't artificial and tastes like a real cold lemonade.

Best Menthol Vape Juice Flavors Of 2020 Guide Fundamentals Explained

They take blue raspberry taffy sweet and integrated it with a menthol taste (Tobacco e juice). This one will sure to sweeten your taste while offering it that methol chill. This needs to be one of the finest menthol e-juice blended with sweet on the market. I like this brand's take on a sweet menthol vape juice taste.

This will sweeten and cool your mouth with every hit. This candy taste advises me of the popular sour patch. That is my go-to sweet and including menthol makes is 10 times much better. I like this sweet menthol flavor combined with candy. Menthol is a popular taste profile and there are many business out there.

Together with menthol, we also provide other taste categories that fit your vaping palate preferences. We provide juices varying from all sorts of fruits like strawberries or honeydew to desserts at your favorite pastry shop like tiramisu. If you have an interest in getting high-quality vape juice monthly, consider our regular monthly Vapebox.

Registering for Vapebox will permit you to sample brand-new e-juices and upgrade old hardware that may run out date. We are running a totally free e-liquid promotion for a limited time in 2019. Vapebox uses e-juices and hardware that you'll need to start vaping. Examine out our selection of box mods, vape batteries, vape tanks, vape starter kits, and more!Always bear in mind that nicotine is an addicting chemical.

Nicotine level and nicotine strength must constantly be thoroughly monitored when sub-ohm vaping. Please guarantee you read any policies of your vaping devices that you might get from stores. This post was written in the state of California.

Individuals seem to either love or hate menthol tastes. It's safe to presume that if you chose cigarette smoking menthol cigarettes, you probably delight in menthol flavored e-juice. However even if you never ever delighted in menthol in the past, there are huge range of menthol blends designed for nearly every taste (Mint Vape Juice). Perhaps you http://samirinh3o.booklikes.com/post/3572702/menthol-and-ice-flavor-e-liquid-vape-juice-an-overview 'd choose a harsh menthol e-liquid that's as cold as ice; or perhaps you 'd rather have one that's reduced and smooth.

8 Simple Techniques For What Are The Top 10 Vape Juices?

Considering that I tend to enjoy them all, I have actually collected a list of my top menthol e-juice tastes and broke them down by classification: Strong, Smooth and Sweet. If you're trying to find a pure, unaltered menthol e-liquid that's supercharged with minty flavoring, these are the very best tastes that I have actually found: Halo is absolutely known for their unique and delicious tobacco blends, however their menthol e-juice is simply as remarkable.