#and the others are usually seasonal varieties or fruited varieties or like aged with this wood or that wood.

[july-19th-club]

forgot to mention the world's best customer comment my cousin got at his meadery that he was telling us about the other night. the guy was like "i was really leery about trying mead because my wife got me some nyquil that was honey flavored and i really didn't like it but this stuff isn't bad!" yeah fella we don't make cough syrup here

[b1asho]

Huzzahh, it's species number 3! (There's a total of 6, including humans. 7 if you count artificial intelligences, 8 if you count the uhh other intelligences).

An official up to date visual for everyone's favorite communist amphibians, the Kixeli, and some up-to-date info!! ->

Kixeli are a small sentient species hailing from a planet covered mostly in ocean. They are amphibious, and originally evolved to switch between swimming and climbing using their webbed hands and powerful arms.

Their skin is permeable, allowing them to extend their time underwater to hunt and gather as well as reproduce, but due to their larger body and brain size/oxygen needs this isn’t sustainable and they must return to the surface.

Alongside their frequent trips outside the water, they also have a mucus layer and several specialized glands (including in their face by their eyes) to help remove excess salt and change levels of urea in their body to help make sure they dont lose resources when in the ocean.

Kixeli are omnivorous, with a focus on fruits and sealife. many cultures have a preference against eating anything that lives above water, including birds and the like, because they see themselves as spiritual equals to those animals as fellow air breathers.

They are oviparous, and have a specific mating season.

Most Kixeli have multiple variable spawn partners and see it as strange to be nailed down to one. Anyone who participated lays their eggs in a communal tide pool carved out in their communities.

Hatchlings are entirely aquatic wirh gills until later months of age, where they will begin to poke their head above water for air and start interacting more with the adults around them, who feed them a nutritive crop milk as they have already absorbed most of their tail by now.

This period is also the beginning of their understanding of language.

Once they lose their tail and grow in their limbs, they are still mostly helpless until those fully develop and myst cling to a caretaker adult in the community (blood parents don’t necessarily always raise their own children, but as someone who laid eggs they are responsible for children as a caretaker so anyone who didn’t want eggs gets left alone).

During their puberty, they will develop adult skin markings, and some can even end up changing sexes (much for the same reason some of them grow gliding membranes, as the result of population and resources balance in their surroundings).

Speakijg of that, there are two categories of Kixeli in their communities: Kel (swimmer) and Arasit (flier).

Arasit are just a rare continuation of their life cycle, since most Kixeli kids end up growing into Kel adults.

Sometimes, though, an Arasit will develop in case the community strongly needs to seek out new territory over long distance (triggered by close proximity to many other Kixeli and a variety of other unknown gactors, like grasshoppers turnkng into locusts.) They can’t truly fly, but they can use the powerful ocean winds and even some launching technology to glide very far to scout new resources and other communities).

Arasit are highly celebrated as voyagers, but Kel are also valued as providers for their existing community and even accompany voyages on ships to help their Arasit stay alive.

Some Arasit will cut and cauterize their membranes to make it easier for them to swim to symbolize they are staying in the community, though usually, they just poke small holes in there so they can wear clothes and be sanitary.

Their blood uses the hemocyanin molecule to carry oxygen, making their blood a bright blue when oxygenated and a thin blue/clear when unoxygenated (so you can see the other warmish colored pigments in there when it’s inside them, that yellowish stuff)

Their ancestors dwelled in deeper, cooler water where this blood type was most advantageous, but a global warming period brought them up to warm waters and eventually above the surface to capitalize on resources.

During this process, they developed some ways to improve the molecule’s lower efficiency in the heat. For one, they kept a small body size so there’s less to deal with. Another thing is that they get oxygen (albeit a small amount) from all over their body constantly through their skin, also somewhat making up for it.

The main mechanism, though, is their metabolism/temperature. They can quickly adjust their metabolism depending on the oxygen conditions in their surroundings to prevent immediate failure if they don’t have access to the right conditions to otherwise cope (this, and along with hemocyanin’s natural ability to handle low oxygen and their skin breathing, means they can tolerate very low oxygen areas that would cause a human to faint, though they’ll typically be pretty out of commission too, and this can have longer lasting effects on their health from the whiplash.)

they use their surroundings for heat when they aren’t doing anything too strenuous, and because they aren’t really producing much of their own they can tolerate even higher temperatures that would normally put them out of commission (and they actually heavily rely on that heat for ease in a lot of other processes), to do anything that has bigger oxygen needs, they can dip into cooler water/shade for periods of higher activity (but can’t stay too cold for too long or else aforementioned other processes will shut down, though it does increase the effectiveness to the point where they can do a whole lot and allows them to swim/navigate cooler areas where their early competitors couldn’t return to, it only as long as they got back quickly and warmed up)

they basically swing between these two extremes but tend to stay at a warmish middle-ground, wearing heating pads on part of their body while still letting larger areas cool off, if that makes sense.

Hemocyanin’s other properties don’t automatically give them a longer life, in fact theirs is very short compared to other species, but it does make them resistant to cancers (a common threat on their sunny planet) and the spread of diseases in their dense communities

Being cold-blooded wasn’t a problem on their mostly tropical planet. It is a considerable problem once they left it, though, hence the heating pads most wear to warm up.

many also live in areas without a large body of water nearby (or an easy way to access said body of water) but still need to stay damp to maintain their music layer and trap oxygen, so many also carry spray bottles or wet rags with them to always stay damp.

Kixeli are highly social (with their name even roughly translating to "belonging together"). they rarely live in groups of less than 5.

They experience severe negative side effects from isolation. Their naturally intense empathy also makes it extremely damaging for them to see other Kixeli injured or dead, sometimes leading to their own death from shock if they were the one that did it (though this has not stopped wars over their scarce resources in the past, typically because that intense sense of kinship was naturally strongest towards those among their own community, and if Their community was suffering then they had to get rid of the source of it by any means. )

This period nearly drove them to extinction, and led to a Global Community movement that argued for intercommunity cooperation and the end of 'us and them thinking'.

Due to their sliminess, Kixeli normally keep clothing to a minimum and overall don’t have a need for it beyond temperature control and ornamentation.

They have none of their own social taboos about nakedness, having no external genitalia, but still often clothe themselves to the standards of others due to the pressure/need to be polite from other species.

They also have few class divides within their own communities, with everyone working for the good of the whole, and no sex/gender roles beyond squirter and egg layer since everyone cares for the eggs.

To humans, their language sounds like birdsong, with lots of repetitive noises and subtle shifts in pattern and tone.

Their unique vocalization makes their languages hard to learn and even harder to speak, but they themselves are incredible mimics (only surpassed in some ways by humans because lips and teeth).

The fin on their forehead is similar to eyebrows in communicating emotion or tone. They can see a similar color spectrum to humans and love bright contrasting colors similar to their own skin patterns.

They favor “fast food”, or anything that can be carried easily as you swing around in a tree or on a boat.

Payment/restaurants doesn’t really exist for them, they just have areas where food brought in by providers is available to the community (or people just eat what they catch and then bring extra to the community.)

They also don’t chew their food, though some dishes are meant to be squished to the roof of the mouth with the tongue to experience the flavor

Their clothing is often “readable” in that many individuals wear clothing that represents a certain story, event in their life, event in their community, or mythical hero that can be derived from looking at their clothing from the head down.

In the two guys up there, the Arasit is wearing the equivalent of booty shorts cut scantily close to their Hole depicting one version about the founding of the first community (though a simplified one, so it’s actually more like the equivalent of wearing a crop top tee with a little monochrome dog on it or something).

This kind of imagery is common among Arasit, even modern ones, because founding/birth/life are their associations in religious cultures.

The Kel alongside them is wearing a more complex getup meant to show the inciting incident of one of the nomadic communities mythic hero’s journey, when he was cast from the star sea by the wicked Long Arms into the deep sea.

This would be seen as all most goth since this part of the story is seen as eerie and it depicts their underworld along the hem and bracelets.

By wearing clothing associated with a specific figure//story, they can also show gender identity based on whether that figure or hod was male, female, neuther, etc(helping people draw the right conclusions despite the visible evidence of their sex written on all their skin. The clothing and any makeup done on the fin is usually their main reference point for judging how to address someone. )

[solriccino]

WuWa Special Dishes

Jiyan, Lingyang, Encore, Calcharo, Danjin, Yuanwu, Yangyang, Baizhi, and Aalto

Just remembered the existence of special dishes after I got Jiyan's and thought of showing most of the others' special dishes. I don't have all the recipes unlocked so I can't do all of them! (Guys I killed so much poor animals for this I feel like a murderer but at least my Uncle Mahe made bank today)

See Jiyan's here: Jiyan's Special Dish: Yesterday in Jinzhou (yeah he had his own blog I'm a Jiyan hyperfixator)

Lingyang: Liondance Companion

How to obtain: Cook Jinzhou Skewers with Lingyang as the assistant.

Increase all party members' ATK by 120, lasting for 15m. (This effect only applies to your own Resonator(s) in Co-op Mode)

Snacks Lingyang made for the Liondance audience. The treats were a perfect combination of fatty and lean meats, complemented by fruits and vegetables to balance out the heaviness. Ideal for enjoying while watching the performance.

Encore: Baa Baa Crisp

How to obtain: Cook Star Flakes with Encore as the assistant.

Increases all party members' DEF by 40%, lasting for 30m. (This effect only applies to your own Resonator(s) in Co-op Mode)

After multiple attempts, Encore triumphantly created a dish she was pleased with. Golden and crunchy, each bite resembled a miniature lamb. And after indulging, one would surely dream of frolicking among sheep. With this culinary masterpiece, there's no need to fret - it can be savored without hesitation.

(This took me like 12 attempts to finally get in comparison to everyone else who took me like around 3 attempts so they're not lying when it took Encore multiple attempts to make her dish 😭😭 If that was intentional that is such a great detail)

Calcharo: Ration Bar

How to obtain: Cook Food Ration Bar with Calcharo as the assistant.

Increases the DEF of all Resonators in the team by 36% for 15 minutes. In multiplayer games, it only affects your own characters.

Calcharo has a fondness for Huanglong's Food Ration Bar. He believes it efficiently satisfies basic energy needs in the wild and has a unique taste. To cater to some of the younger merc's preferences, Calcharo has enhanced the bar by adding dried fruits, sugar beans, and various seasonings, creating a variety of flavors.

(Idk about u guys but something about Calcharo liking the food ration bars is so weirdly cute or I'm just a girl)

Danjin: Loong Whiskers Crisp

How to obtain: Cook Loong Whiskers Crisp with Danjin as the assistant.

Restore 50 points of Stamina.

The delicious scent of Loong Whiskers Crisp enveloped Danjin as she bit into the perfectly crisp exterior, her teeth sinking into the dreamy floss coating. Despite her love for this sweet treat, she always wished for more. The kind stall owner suggested adding extra ingredients to enhance the sweetness even further, a tempting offer that Danjin couldn't resist.

Yuanwu: Sanqing Tea

How to obtain: Cook Angelica Tea with Yuanwu as the assistant.

Increases all party members' max HP by 28%, lasting for 30m. (This effect only applies to your own Resonator(s) in Co-op Mode)

The Sanqing tea from Yuanwu Boxing Gym has healing properties, aiding the spleen, lungs, and alleviating worries. A cup after a boxing session boosts blood flow and circulation while soothing the mind. The perfect combination of exercise and tea brings a sense of inner peace, momentarily freeing one from mundane concerns and desires.

Yangyang: Fluffy Wuthercake

How to obtain: Cook Wuthercake with Yangyang as the assistant.

Increases all party members' ATK bu 33%, lasting for 30m. (This effect only applies to your own Resonator(s) in Co-op Mode)

A Wuthercake made with Yangyang's special formula. It incorporates whipped egg whites instead of the usual yolks. The result? A fluffy and tender treat that is both delicious and nutritious, thanks to the addition of berry jam. This revamped recipe caters to all ages, from seniors to picky kids, making it a satisfying indulgence for everyone.

Baizhi: Iced Perilla

How to obtain: Cook Perilla Salad with Baizhi as the assistant.

Increases all party members' Crit. Rate by 12%, lasting for 15m. (This effect only applies to your own Resonator(s) in Co-op Mode)

In moments of research block, Baizhi turns to the chilled Perilla she always has on hand for a refreshing pause. The cool, herbal flavor soothes her senses and helps calm her racing thoughts. As she finishes her plate, her mind clears and she's able to refocus on her work with renewed determination.

Sanhua: Crystal Clear Buns

How to obtain: Cook Loong Buns with Sanhua as the assistant.

Increases all party members' DEF by 28%, lasting for 30m. (This effect only applies to your own Resonator(s) in Co-op Mode)

Sanhua revamped the traditional ingredients used in Loong Buns, creating a refreshing and translucent treat perfect for cooling down during hot summers. This delicacy quickly became a staple on the City Hall's tables, winning over the hearts of all visitors... and the Jinzhou Magistrate herself.

Aalto: Misty Tea

How to obtain: Cook Happiness Tea (the recipe is named Xi Ling Tea) with Aalto as the assistant.

Increases all party members' DEF by 14% and max HP by 12%, lasting for 30m. (This effect only applies to your own Resonator(s) in Co-op Mode)

The tea is a favorite of Aalto. As the water in the pot turns to mist and then back into water in the cup, the aroma of the tea is coupled with the soothing mist. "Now, let's get down to business." It seems Aalto's mastery of tea-making is just one of his many skills in the business world.

Notes on the special dishes of those who I haven't included here

Mortefi: Crispy Squab (Recipe obtained at Casket Delivery level 10 aka you have to get all Sonance Caskets)

Chixia: Jinzhou Maocai (Recipe obtained at Chef level 4)

Taoqi: Kudzu Congee (???)

Verina: Morri Pot (???)

Jianxin: ??? (She's the only one I don't have asjsj)

Bonus pics of my Jiyan <33

[loominggaia]

GREENHEARSTIAN CUISINE

(This time we are learning about the traditional cuisine of Greenhearst, hometown of Evan Atlas!)

OVERVIEW

Greenhearst is often called “Evangeline’s breadbasket” because most of the kingdom’s grains are grown here. But Greenhearstians farm a wide variety of other crops too, most notably apples, potatoes, and squashes. This territory exports a lot of locally-made beers and ciders all over the world, so peoples far and wide can get a taste of Greenhearst. Many of Evangeline Kingdom’s favorite recipes originate from here, and they are…

BAKED APPLE

The baked apple is a versatile food that can be eaten any time, depending on the ingredients used. It is simply an apple that has been cored and baked until soft. If eaten for breakfast, lunch, or dinner, it is stuffed with brown sugar and minced beef or squash. If eaten for dessert, it is instead stuffed with cream cheese or pudding. It is often flavored with cinnamon.

PUMPKIN PORRIDGE

Pumpkin season is an exciting time for Greenhearstians, as they love to eat pumpkin porridge for breakfast. It is made by mixing cornmeal with pureed pumpkins and tomatoes, then it is usually flavored further with cinnamon and nutmeg. It is full of fiber and vitamins, making it popular with elderly people in particular. Children and the sickly also benefit from eating this food. Greenhearstians even feed pumpkin porridge to their sick livestock to perk them up, and they swear by its miraculous results.

BEEF LOAF

This is a typical lunch or dinner item in Greenhearst, traditionally served alongside mashed potatoes. It is made by mixing ground beef with crumbled bread, eggs, tomato paste, diced onions, and spices. These ingredients are baked into a hearty, delicious loaf that is crispy on the outside and soft on the inside.

FRYING CHEESE

Though Greenhearst isn’t known for its ranching industry, many of its residents do own their own milk-producing livestock. Locals like to turn this milk into hard cheeses and then fry them on the grill like meat. What makes this dish popular is its versatility and portability. It can be wrapped up and carried around all day, which is ideal for those who work outside. It is often eaten plain, but may also be flavored or paired in countless ways. Tomatoes, mushrooms, peppers, and apples are some of the more common pairings.

APPLE CIDER

Greenhearst is home to vast apple orchards, and it seems there is nothing the locals can’t do with this fruit. Apple cider is such a hot item here that there are entire shops dedicated to it. Keeping the shelves stocked is easy with so many different types and flavors available. Greenhearst produces enough cider to export it to other regions as well, including overseas. This drink, along with beer, support a large chunk of the territory’s economy. Cider comes in alcoholic and non-alcoholic varieties, so it can be enjoyed by people of all ages. It can also be served cold or warm.

POTAPLO CASSEROLE

Thinly-sliced potatoes and apples are arranged in layers and baked in a dish with onions, rosemary, nutmeg, and topped with melted cheese. This dish is so filling, flavorful, and simple to prepare that it has become the most popular dinnertime meal in Greenhearst.

CARAMEL BUTTER BAR

These chewy bars are a common dessert food in the region. A layer of melted caramel is poured onto buttery dough forms, then the bars are topped with crushed hazelnuts and salt. Once they cool, they are solidified and ready to eat. These bars are high in fat and sugar, but locals find it hard to eat them in moderation.

CHICKEN CHILI

A flavorful chili containing chicken, red beans, green beans, carrots, tomatoes, onions, and peppers. It is hard to grow spicy peppers in Greenhearst’s cool-temperate climate, so this chili is quite mild when prepared the traditional way. Regardless, it is hearty and healthy with its plethora of nutritious ingredients.

OTHER

Beer and appelchek are also staples of traditional Greenhearstian cuisine. You can read more about them on the main Evangelite Cuisine article.

SEE ALSO

Cuisine Masterpost

Greenhearst

Queen Indiga Evangeline

Evangelite Fashions

Evangelite Territories

*

Questions/Comments?

Lore Masterpost

Read the Series

[spidermilkshake]

Ancardia's Unusual Animals--The Yeti, or Yowie

Classification: Humanoid (primate)

Habitat: Scattered pockets in Tvearban (yeti), and scattered pockets in glacial intrusion zones in the Underground (yowie).

            The Yeti, or the Yowie as it is called by Underground cultures, is the largest extant ape in all of Ancardia, though still somewhat smaller than frost giants, hill giants, and some ogres. Averaging nearly 3 meters tall in a bipedal stance and frequently weighing more than 700 pounds, this creature is a gentle giant with cryptic, gorilla-like habits and a largely herbivorous diet. They are very rare in the 15th Age and are limited in range to a few river valleys north of the Drakalors and a few horizontally adjacent glacial intrusion zones in the upper layers of the Underground. Adapted for cooler temperatures and seasonal climates, the yeti has a thick coat of double-layered hair which is coarse and short with a light brown color in the summer and fluffy and luxurious with a gray to white color in winter. Among their yowie populations, albinos are more common and do not change from their white color at all.

            While a number of rumor and tall tales exist which paint the yeti or yowie as a vicious man-eater and aggressive predator, these giant apes are highly peaceful and typically try to keep away from humanoids at all costs. Their gorilla-like behavior of trying to bluster and threaten off intruders from their home areas has likely been misconstrued as attacks, much like it has for gorillas themselves. Most of the yeti’s time is spent in foraging for edible grasses, herbs, fruits, nuts and tubers as well as socializing with troopmates. They frequently live in family units called troops numbering between 4 and 8 yeti, including young of several generations. This is smaller and more relational than the group dynamics of other great apes such as chimpanzees, but more naturally social than the arboreal oran-utan. Yowie are known to be extremely close to their young, which like many primates begin life tiny and mostly defenseless after an extremely long gestational period. As a result, yeti reproduce extremely slowly, usually only having one young every two years at the most, and more commonly waiting 4 years between offspring. Both parents, along with any other relatives which reside in the same troop such as aunts, older siblings, and grandparents, are strongly involved in the care of their young, and for the first year of a baby yeti’s life they seldom move more than a meter or so from their mother. The little apes become more curious, mobile, and daring as they enter the age range of between 2 and 5, where they learn most of their social skills and foraging know-how from a variety of troopmates, and they start to become more independent members of their troops after age 7 or 8. Yeti or yowie are considered full-sized at about age 12, but are only at fully matured breeding age at around 14 years. Usually, at this age, the young yetis will either integrate into their troop role, or break with their troop and roam to another area in the hopes of forming a new troop. These great apes typically have a natural lifespan between 55 and 75 years, similar to many other ape species.

[etcexpo]

Top 5 Famous Foods Of Haryana You Have to Try

Haryana is known for its famous food, and it's no surprise that locals and visitors alike are eager to try the different delicacies the state has to offer. From spicy snacks to hearty curries, Haryana's cuisine is a reflection of its culture and history. In this blog post, we'll be exploring the top 5 famous foods of Haryana you have to try. Whether you're a fan of traditional flavors or trying something new, these dishes are sure to satisfy your taste buds. So, let's get started and explore some of the best cuisine Haryana has to offer.

1) Bajra Aloo Roti

A staple of the Cuisine Of Haryana, Bajra Aloo Roti is a savory flatbread filled with potatoes and millet flour. The dough is made with bajra (also known as pearl millet) and wheat flour, rolled out into a thin roti and stuffed with mashed potatoes. The roti is then cooked in a skillet with oil or ghee until it is golden brown.

Bajra Aloo Roti can be enjoyed plain with a side of pickles, or it can be used to scoop up dals, curries and vegetables for a complete meal. It is typically served as part of a traditional Haryanvi thali (feast), along with other local dishes like Kadhi Pakora or Ghevar. This delicious, healthy dish is a must-try for anyone looking to explore the flavors of Haryana!

2) Churma

Churma is a traditional sweet dish of Haryana and is one of the most popular dishes in the cuisine of Haryana. It is made from whole wheat flour, ghee and jaggery, and is often served with dal. Churma is usually prepared for special occasions or festivals, but it can also be enjoyed as a snack or dessert. The taste of churma varies depending on the region in Haryana; some versions are more sugary, while others are less sweet. Churma has a creamy texture and a rich, nutty flavor that pairs perfectly with savory dishes like dal. When served with dal, churma provides an excellent balance of flavors and textures, making it a popular and memorable dish in the cuisine of Haryana.

3) Ghevar

Ghevar is a traditional sweet from the Cuisine Of Haryana. It is made from flour, ghee and sugar syrup and has a unique honeycomb-like structure. Ghevar is a popular festive dish and is served during Diwali or other celebrations. It comes in various shapes and sizes and can be flavored with cardamom, saffron or rose water. This rich and flavorful dessert is an important part of Haryanvi culture and its cuisine. Ghevar can be served plain, topped with dry fruits, or with rabdi (condensed milk). The combination of its sweet taste, flaky texture and beautiful appearance makes it a must-try delicacy of the Cuisine Of Haryana.

4) Kadhi Pakora

Kadhi Pakora is one of the most popular dishes in the Cuisine Of Haryana. It’s made with a creamy, spicy curry known as “kadhi” and deep-fried fritters made from chickpea flour, also known as pakoras. The kadhi is usually cooked with yogurt and besan (chickpea flour) and then seasoned with a variety of spices like cumin, turmeric, and coriander. The pakoras are deep-fried and then added to the kadhi to give it an extra layer of flavor and texture. Kadhi Pakora is usually served with hot chapatis or steamed rice and can be a great meal for lunch or dinner.

5) Malpuas

Malpuas are a sweet dessert commonly found in the Cuisine Of Haryana. It is made from all-purpose flour, sugar, ghee and milk. The batter is deep fried in ghee and served hot. It is often garnished with chopped almonds, pistachios and saffron. Malpuas are generally enjoyed during festive occasions such as Holi, Diwali and Raksha Bandhan. This dessert is sweet and creamy in taste and can be served with a variety of accompaniments such as rabri or chashni. Malpuas are popular among people of all ages and are a must-have in any festive celebration in Haryana.

[more-than-a-princess]

For Sonia, Easter holidays are very different than sexy bunny outfits on Sunday.

Easter, in Novoselic, is a four day holiday affair, beginning on Good Friday and ending on Easter Monday. The extra day of recouperation is necessary, as Novoselic's biannual Makango Catch falls on the Friday and Saturday before Easter and the Friday and Saturday of Harvest Festival and Masquerade Ball week in October (and often coincides with Sonia's birthday). Couples in Novoselic looking to marry in the autumn and winter months participate in the spring Makango Catch while those looking to marry in the spring and summer participate in the autumn Makango Catch. Both of these are important, and symbolic, festivals done to bless happy unions. The Royal Family will have therefore spent the past 48 hours leading up to Easter Sunday travelling around the country, giving small speeches and opening the Makango Catch in Novoselic's largest cities and more prominent towns. It's usually a surprise as to which member of the Family a city will get for their Makango Catch opening (and it doesn't stop official sports betting from placing bets on the, ahem, more interesting and dynamic members of the family. No one wants to be stuck with the Queen Mother, as she tends to drone on and has fallen asleep at the podium before, standing up).

By Saturday night, most of the family is already exhausted but they cannot look tired in the least: the entire Royal Family is expected to turn up at Easter morning mass on Sunday morning. A move of family unity and love (Sonia's cousin Liam has dubbed it 'family profanity and shove'), they are photographed by the media (from the respectable papers all the way down to the paparazzi from the gossip rags) walking to Church and leaving as a family (which means those smiles are fixed in place whenever they aren't under the chapel roof!).

Afterwards, the immediate and extended Royal Family alike (alongside partners, spouses, offspring, members of the aristocracy whom the royals are particularly warm to, and probably a charity representative or two focused on fertility health, children's needs, or other charities seen as appropriate for Easter) return to Novoselic Castle for the annual Easter Egg Hunt and Easter Brunch. Children under the age of 13 scour the grounds for chocolate candies and chocolate-shaped eggs, often filled with more candy: there are no dyed, hard-boiled eggs or pre-filled Easter baskets here.

For those over the age of 13, the custom is to down as many mimosas and bellinis as one can stand to make the event tolerable, enjoy a lavish sit-down meal featuring chicken and lamb (alongside rice and pasta dishes, vegetables, springtime soups and appetizers, etc), Easter Bread, and an appropriately-themed dessert: fruit tarts with seasonal offerings, cakes decorated with marzipan flowers and flavored with rosewater and citrus, or chocolate cakes/souffle/tortes are all popular options.

It is also the custom to give large chocolate eggs to older children, adults, and families: many Novosonian (and French, and Italian) chocolate companies produce confections just for the occasion, but Novoselic's wealthiest choose to commission eggs from the best chocolatiers themselves, the eggs looking more like a work of art than something to eat.

Which is the entire point: the polite thing to do is to nibble at any part of the egg that isn't sculpted into some sort of artistic rendition of Easter, or whatever motif or style the receiver prefers, and then to gently open the egg. Inside, there's traditionally smaller chocolates and other confections to be found, and what's often sold in the mass-market varieties.

But Novoselic's upper class takes it a step further: it is not uncommon for recipients to find in their eggs: jewelry or other small accessories, fine cigars, gift certificates for various holiday destinations, keys to a new car or other vehicle, and in some cases, checks in plastic envelopes or notes that a donation has been made to charity in their name. For Novosonians over the age of 12, Easter can be seen as a mini-Christmas of sorts: and while Christmas is far more focused on charitable endeavors, Easter is all about celebrating youth, marriage, and fertility, and so younger, unmarried, and/or childless members of the upper class and aristocracy are more prone to be given lavish gifts in their eggs in the hope that they too will be successful where marriage and children are concerned.

In some cases, joke eggs have been given, but one must tread carefully: someone anonymously once sent the Queen of Novoselic an egg full of individually-wrapped condoms, which she'd, thankfully, discreetly unwrapped during the post-brunch tea and quickly left the room to dispose of.

Easter Mondays, therefore, are often used to indulge in new gifts, recover from alcoholic and/or drug-induced hangovers brought on by too many relations (near and distant) asking one about their dating/marriage/reproductive prospects, or simply too much chocolate. A smaller afternoon tea is popular with those living in grand homes made for hosting them, and older members of the Royal Family are often ruining their manicures by indulging in the one Easter treat no one wants and is left over: raw chicken eggs that have been dyed, had a hole poked in them to drain them of the egg innards, and are then filled with chocolate-hazelnut ganache. The 'fun' is supposed to be tearing bits of the colored shell off to eat the ganache inside, but it's mostly messy and a task they'd rather die than be seen doing.

[palomavineyards]

Cabernet Sauvignon vs. Merlot: A Wine Lover’s Guide to the Differences | Paloma Vineyards

When it comes to red wines, Cabernet Sauvignon and Merlot are two of the most beloved varieties worldwide. Both originating from Bordeaux, these wines offer distinct characteristics, each attracting a loyal fan base. Understanding the differences between these two varieties can enhance your tasting experiences. Let’s break down their unique traits.

Ripening Differences: Early vs. Late Bloomers

One of the biggest distinctions between Merlot and Cabernet Sauvignon is their ripening time. Cabernet Sauvignon is a late bloomer, meaning it ripens later in the season. This characteristic can be a double-edged sword. On one hand, its longer growing period allows for the development of complex, layered flavors. On the other, it runs the risk of frost damage or unfavorable weather late in the season. Patience is key for winemakers growing Cabernet Sauvignon, as its delayed ripening requires just the right conditions to avoid issues like early frosts.

In contrast, Merlot is an early ripening variety, which makes it more reliable, particularly in regions where cold weather sets in early. This trait, depending on where it is grown, results in more consistent vintages and less variation, which is why many winemakers love working with it. When tasting Merlot, you can usually expect a smoother, more approachable wine, regardless of the year.

Structure and Taste: Tannins and Fruit Forwardness

Another key difference lies in the structure and flavor profile of these two wines. Cabernet Sauvignon is known for its high tannin content, thanks to its thick skins. Tannins give Cabernet its characteristic structure and astringency, making it a bold wine with excellent aging potential. This is why Cabernet often benefits from years in the bottle, where its robust flavors of black currant, tobacco, and cedar evolve into something smoother and more integrated.

Merlot, on the other hand, is softer on the palate, with lower tannin levels. This is why it’s often referred to as a “softening agent” in blends, especially with more tannic varieties like Cabernet Sauvignon. Merlot’s flavors tend to be more fruit-forward, with notes of plum, cherry, and chocolate. Its smoother texture makes it more approachable for casual wine drinkers, especially those who prefer something less intense than a tannin-heavy Cabernet.

Adaptability: Global Powerhouse vs. Clonal Versatility

While both wines are staples in Bordeaux blends, Cabernet Sauvignon has become a global superstar, planted in wine regions across the world—from California to Chile to Australia. It thrives in a wide range of climates and soils, showcasing its adaptability. This is partly due to its UV resistance, as its thick skin allows it to withstand the intense sun in warmer climates, making it a reliable choice for winemakers globally.

Merlot, although also grown worldwide, has a different type of versatility. It exhibits a wide range of clonal varieties, which allows winemakers to adjust the characteristics of the grape based on their vineyard conditions. This is why you can experience many different expressions of Merlot, even from the same region.

The Science of the Grape: Surprising Origins

A lesser-known fact about Cabernet Sauvignon is its DNA: it’s actually a natural hybrid of Cabernet Franc (a red grape) and Sauvignon Blanc (a white grape), which happened in the 17th century. Given its robust red wine profile, it’s surprising that Sauvignon Blanc, a lighter, white variety, is one of its parents.

Merlot was also introduced in the 17th century as a descendant of Cabernet Franc. Its extended parentage includes Carmenere. The name Merlot is derived from the French word “Merle” meaning blackbird. As the variety seems to attract many black birds. Merlot’s history has a more recent twist. After a severe frost in Bordeaux in 1956 wiped out many Cabernet Franc vines, Merlot was planted in abundance to replace it. Its quick ripening and hardiness made it a savior in Bordeaux, increasing its prominence in the region.

Aging Potential: Long Lifespan vs. Early Enjoyment

For those of us who love buying wine in bulk and storing it for later, understanding the aging potential of these wines is crucial. Cabernet Sauvignon is a champion when it comes to aging. Its high tannins and acidity provide the structure needed to last decades in a cellar. Over time, the wine’s bold flavors soften and develop complexity, making a well-aged Cabernet an experience worth waiting for.

Merlot is both capable of aging and pleasant young. Its lower tannin levels and fruit-forward profile make it approachable within a few years of bottling, so you don’t have to wait long to enjoy a bottle. If you’re hosting a party and want something ready to impress, Merlot is often a good choice.

Which Wine is for You?

Whether you lean towards the bold, tannic structure of Cabernet Sauvignon or the smooth, fruit-forward profile of Merlot, both wines have something unique to offer. Cabernet is perfect for those who enjoy a wine with aging potential and depth, while Merlot is ideal for those who appreciate a softer, easy-drinking wine that still delivers on flavor. As you continue your journey through wine tasting, knowing the differences between these two classic varieties can help you make more informed choices, whether you’re selecting a bottle for your next dinner party or adding to your cellar.

[sutterbuttes]

Why White Balsamic Vinegar Is Now Highly Preferred

In addition to its mild flavor, this white balsamic vinegar is used by all the cooks because, unlike ordinary balsamic vinegar, it does not turn salad dressings or sauces black. Many people are interested about what differentiates balsamic vinegar from ordinary vinegar and in this article, we'll reveal the delectable secret between these two distinctive condiments. On the other hand, balsamic vinegar, a specialty vinegar, comes from Italy and it is the result of workmanship & the all tradition that spans ages. White balsamic vinegar is made in a diverse way than ordinary vinegar and first, & well-aged crushed grape juice usually from the grape varietal is used. Balsamic vinegar is primarily identified by its thick, syrup-like viscosity & deep, dark hue. This dark appearance is the result of the vinegar's long maturing process in wooden barrels, where it gradually evolves &acquires its unique aromas &scent. Add it to any vinaigrette recipe, season roasted vegetables, or deglaze a skillet of crispy chicken thigh pieces. For many years, white balsamic vinegar has been a common pantry staple, giving flavor &texture to a wide range of meals. However, balsamic vinegar is a hidden gem in the vinegar world, distinguished by its depth, subtlety, &distinct flavor character.

Why choose our white balsamic vinegar over others

Over the course of several years or even decades all vinegar ages by passing through numerous barrels made of various wood species. Every kind of wood adds a different flavor & enhances the overall richness. The taste is a symphony of sweet & sour notes, occasionally accompanied by wood, & caramel. The natural sweetness of balsamic vinegar comes from the grapes themselves, as it is not sweetened with extra sugar. Beyond its basic usage as a condiment, it is a gourmet discovery that improves a broad variety of cuisines. Because of its adaptability, it can be poured over fresh fruit or aged cheeses, or used to marinades, reductions, & salad dressings. It complements both savory & sweet foods with its subtle harmony of sweetness & acidity.

[divyeshd]

Hydrangea Varieties Explained: Choosing the Perfect Type for Your Event

Hydrangeas must be the most loved flower in the world, mainly because of their fruitful blossoms and varieties. You would need several pieces of help to choose the best one for your arrangement of flowers because of the various kinds of hydrangea varieties. Let's discuss all kinds of hydrangeas here, their unique qualities, and some steps to choose the best one for your special occasion.

Understanding Hydrangea Varieties

Hydrangeas come in different species, but they are generally divided into mophead, panicle, smooth, mountain, and oakleaf. Each type gives your floral designs a different look.

1. Mophead Hydrangeas

Characteristics: Mophead hydrangeas, technically known as Hydrangea macrophylla, are the most familiar type. These have significant, round flower clusters in the form of pom-poms. They have a wonderful array of vibrant colors, which may range from blue to pink and purple. The color usually determines the soil's acidity, so the plant thrives in blue for acid and pink for alkaline soil.

Best for : These mophead hydrangeas are best used in romantic events, ideally weddings and anniversary parties. They have a soft, elegant look that is passed on through most bouquets and centerpieces. Because of their cheerful look, they can also be used in a much less formal occasion such as a garden party.

2. Panicle Hydrangeas

Characteristics: Hydrangea paniculata produces long, pyramidal clusters up to a foot long. Blooming white, they age to pink. Mophead types are less tolerant of direct sunlight and require a narrower climate range for optimum growth.

Best for: Panicle hydrangeas are great for outdoor functions, especially in the hot summer months. They are robust, enabling them to be used in larger arrangements, such as tall centerpieces or focal points in garden environments. Their somewhat structured shape also works well for contemporary arrangements.

3. Smooth Hydrangeas

Characteristics: Features These are Hydrangea arborescens, commonly known as smooth hydrangeas. They have round, soft flower clusters, typically white when they appear but may turn green later. A leading variety under this category is 'Annabelle,' offering large, rounded flower heads.

Best for: These hydrangeas are ideal for country-themed weddings and outdoor parties. Such an understated yet gentle beauty harmonizes with other garden flowers while blending into tastefully more straightforward arrangements.

4. Mountain Hydrangeas

Characteristics: Mountain hydrangeas, or Hydrangea serrata, are smaller and more delicate-looking than their larger, showier 'big sister' mophead cousins. They often have a lace-cap form of flowers, where larger flowers surround a central mass of smaller flowers. Depending on soil type, flowers are available in a wide range of blue and pink shades.

Best for: Mountain hydrangeas are suitable for small gatherings and flower arrangements. Their refined look gives a tasteful background to bridal bouquets or flower crowns. They also do great in shaded garden settings, thriving in cooler climates.

5. Oakleaf Hydrangeas

Characteristics: Hydrangea quercifolia, commonly known as oakleaf hydrangeas, has leaves in an oak-like shape. The flower head is more conical than other species, but the color may run the gamut from white to pink. One of the highlights of these plants is their stunning fall foliage, which reddens intensely to orange.

Best for: Hydrangeas of this type are best suited for autumn-themed or rustic wedding themes. Their fantastic foliage comes of great interest during the seasons and is thus perfect for outdoor weddings during fall. These flowers come in formal and informal design arrangements to give your flowers an entirely new texture.

Choosing the Right Hydrangea for Your Event

Several factors come into play when choosing a hydrangea variety for the event. Here are some key considerations to help you make the best choice:

1. Event Theme

Mophead hydrangeas are perfect for a more traditional or romantic theme. The panicle hydrangeas might be right for a modern or contemporary setup because of their structured forms. The smooth or oakleaf hydrangeas suit a rustic or vintage theme because of their natural and organic form.

2. Color Palette

Hydrangeas come in so many colors that you must decide what colors to use in your scheme. Look for mopheads or smooth hydrangeas in light pinks or whites to get soft pastels. You may like rich blues or deep purples to get a bold and vibrant color scheme. You may also want to consider how hydrangea colors will play with other flowers in your arrangement.

3. Seasonal Availability

Depending on the season, some hydrangea options may be more available at different times than others. In summer, you might have access to panicle hydrangeas; mophead hydrangeas are often more readily available during late spring and early summer. It is always best to consult your florist about seasonal options and availability.

4. Arrangement Style

Consider the style of your centerpieces. Panicle hydrangeas work well for large, dramatic centerpieces because they have sturdy stems and height. Mountain or smooth hydrangeas provide a softer touch to a more delicate, smaller arrangement. When choosing, ask yourself if you'd like a cascading effect or a cleaner, more structured look.

5. Maintenance and Longevity

Hydrangeas can be susceptible to a certain length of time in an arrangement. Some hydrangeas hold well for a long time, particularly mophead types, but smooth and oakleaf types will wilt rapidly if their care is ignored. If you wish for your arrangements to last for the entire duration of the event, then you will want to use those known to be long-lasting, and you'll want to have a plan to keep them hydrated.

6. Personal Preference

Last but not least, think of personal preference. Perhaps you only like certain hydrangea varieties or have a soft spot for a specific color. If so, it should be represented in your decision. After all, the event is almost all about you.

Conclusion

Hydrangeas present many possibilities to anyone to enrich their special occasion arrangements with flowers. With knowledge of the several varieties and their characteristics, it is easy to determine the perfect hydrangea flower bouquets from your event theme, color palette, and style.

Whether you opt for the romantical beauty of mophead hydrangeas, the formal beauty of panicle varieties, or the old-fashioned charm of oakleaf hydrangeas, hydrangeas will undoubtedly add a touch to your event and leave solid and memorable impressions.

Take your time, inquire with the professional florist about your options, and make sure your hydrangea arrangements are nothing less than spectacular. With the right choice, you can celebrate your special occasion amidst the beauty and elegance that hydrangeas uniquely provide.

[ilovebabycakes]

Welcome To The Beginner's Guide to Baking Classes in HongKong

Are you a baking enthusiast eager to dive into the world of sweet creations? With its vibrant culinary scene, Hong Kong offers many baking classes perfect for beginners. Whether you're dreaming of crafting delicate cupcakes, mastering the art of cake pop-making, or exploring the world of cookies, baking classes in Hongkong cater to every taste and skill level.

Embarking on Your Baking Journey: What to Expect in Your First Class

Your first baking class in Hong Kong is an exciting step towards unleashing your creativity and developing essential baking skills. Here's what you can anticipate:

Warm Welcome and Introductions: Upon arriving at the baking studio, you'll get greeted by passionate instructors and fellow baking enthusiasts. The atmosphere is usually friendly and welcoming, setting the stage for a fun and informative experience.

Overview of Baking Fundamentals: Most beginner classes start with a brief overview of baking basics, covering topics like measuring ingredients, understanding different types of flour, and learning about essential baking techniques.

Hands-On Baking Experience: The heart of the class lies in the hands-on baking session. You'll work alongside instructors and fellow participants, following step-by-step instructions to create delicious treats.

Expert Guidance and Tips: Throughout the class, instructors will share their expertise, offering valuable tips, tricks, and troubleshooting advice to ensure your baking success.

Taste Testing and Celebration: At the end of the class, you will get the opportunity to savor the fruits of your labor. Share your creations with others, indulge in a delightful taste test, and celebrate your newfound baking skills.

I Love Babycakes: A Unique Baking Experience

One notable baking studio in Hong Kong is "I Love Babycakes," founded by a passionate baker who brought her love for baking from Mumbai to Hong Kong. This studio offers many engaging baking classes in Hongkong for children and adults.

Variety of Classes: We offer a diverse selection of classes, including unicorn cupcakes, cookies, cake pops, mini cakes, and even custom requests.

Themed Classes: Celebrate special occasions with themed baking classes in Hongkong centered around events like Halloween, Easter, Chinese New Year, and Valentine's Day.

Fun and Interactive: The studio's classes promise a hands-on baking experience filled with fun and laughter.

Suitable for Different Ages: We welcome participants of different ages, from young children to adults, making it an amazing activity for families and friends.

Essential Tools and Ingredients for Your Baking Adventures

Before you embark on your baking journey, equip yourself with these essential tools and ingredients:

Mixing Bowls: Different-sized mixing bowls are crucial for combining ingredients.

Measuring Cups and Spoons: Accurate measurements are critical for successful baking.

Whisks and Spatulas: These tools help you mix and fold ingredients smoothly.

Baking Sheets and Pans: Choose a variety of baking sheets and pans for different recipes.

Parchment Paper: Protects from sticking and makes cleanup a breeze.

Oven Thermometer: Ensures your oven is at the correct temperature.

Embrace Your Inner Baker in Hong Kong

Baking classes in Hongkong offer a world of delicious possibilities for beginners and seasoned bakers alike. Whether drawn to the vibrant flavors of cake pops or the classic elegance of traditional homestyle cakes, you're sure to find a class that ignites your passion. With professional guidance, a helpful community, and a dash of creativity, you'll be baking up a storm in no time. So, roll up your sleeves, collect your ingredients, and embark on a sweet adventure to the baking classes in Hongkong with I Love BabyCakes!

[kannaujattarblog]

4 Tips for Choosing the Best Natural Attars for Your Collection

Have you considered collecting natural attars but feel overwhelmed by the variety available? With attars sourced from flowers, herbs, spices, fruits, wood, and more, the options seem endless. How do you know which Buy Pure Kannauj Mitti Attar or specialty ruh khus attar lives up to quality expectations or suits your olfactory preferences? This guide shares insider tips to demystify the selection process so you can confidently curate a treasured attar collection. Read on for expert advice on identifying top-grade single-note India attars, assessing authenticity, comparing compositions, and curating selections you’ll cherish for years.

Understand Grading Criteria

To Buy Natural Attars, know your attar, and start by learning the grading system that tells you about its quality. Attars get stars, from 1 to 5, based on:

how pure they are,

how much real stuff is in them,

how strong and lasting the smell is,

how carefully they're distilled,

how well they're aged, and

if they don't have fake stuff added.

A one-star attar might not smell that strong because it's made with not-so-great stuff and not the best methods. But a five-star "Kannauj attar" is top of the line, made from the best single flower oils like mitti, chameli, kewda, and magma, using age-old methods from India's perfume hub. Knowing what makes a good grading score can help you spot the real deal and steer clear of the weak or fake ones when you're shopping.

Scrutinize Source Authenticity

Attars for Gifting are super popular worldwide, but fake products try to cash in on this trend and end up being a letdown. When you're looking to buy, check out the seller or brand's history, like how long they've been around, their story if they've been making attar for generations, and if they follow fair and right ways to get their ingredients. Look for actual proof, like certificates, to make sure they're the real deal. Brands with a long history, like Kannauj Attar, who've been crafting scents for five generations, are usually the ones you can trust to deliver top-notch stuff, not the new ones just trying to mimic them. Always look for clear signs of where and how the attars are made to be sure you're getting something pure and honestly made.

Compare Ingredient Complexity

While pure floral/herb extracts as single-note attars offer irresistible appeal, you may crave more complex aromatic journeys from multifaceted blends. Nature inspires endless possible attar recipe combinations designed to harmonize, balance or dynamically contrast specialized notes. For example, bright citrus oils might complement woodsy vetiver and smoky oudh accords. Alternately, one may layer single-note rose and jasmine attars to unlock a richer floral experience. Study product descriptions that outline constituent ingredients within specialty batches blended by master artisans. This window into composition mastery helps determine attars matching desired complexity levels. Alternately, mix your own signature recipes by combining favored single notes.

Consider Personal Connections

The most impactful attar selections often link to nostalgic memories or cultural allure. For example, if you want to buy Mitti Attar Kannauj Original, which contains baked clay and soil extracts, it profoundly transports its wearers to the iconic Indian monsoon season and its distinctive petrichor scent. Others experience visceral reactions when encountering attars echoing ancestral home regions or family trades passed down generations.

Take stock of personal perfume preferences, past positive scent-triggered emotional responses and bonds to regional histories as you evaluate offerings. Perhaps certain floral notes underpin cherished relationships or ceremonies. Consider displaying photo memories alongside meaningfully curated attars in your collection to strengthen positive connections. When selections feel personal, attars become indelible sensory time capsules rekindling your most precious moments.

Conclusion

The world of natural attars promises profound possibility once demystified. Follow these guidelines from Kannauj Attar specialists who craft coveted Indian perfume oils exported globally. Their mastery guides discerning attar collectors towards kindred selections.

[loominggaia]

ETIOSI CUISINE

OVERVIEW

Etios Nation is a Great Kingdom founded by gaians, for gaians. Only minotaurs, centaurs, satyrs, fauns, and gorgons are permitted to own land here, and so these species make up the vast majority of its population. Etios’ territory encompasses hot, dry plains and cold mountains, supporting a wide variety of crops to farm and animals to hunt. The Etiosi people live a stone age lifestyle out of respect for the environment, which keeps their food pure and free of toxic chemicals.

NUT BREAD

This simple but delicious bread recipe originated with an ancient tribe of fauns called the Alses-Kwaa. This native tribe shared the recipe with Matuzan colonists who founded Etios Nation, and today it has spread far and wide into foreign lands. This dense, filling bread is overloaded with nuts and seeds, primarily pine nuts, chestnuts, and almonds. Chunks of dried fruit, such as figs, are also a common ingredient. It takes a long time for nut bread to spoil, so it’s an essential snack for travelers in Etios Nation. Just one small piece provides a lot of fat, carbs, and calories.

YIYAGURT

This controversial yogurt is made from the breast milk of minotaurs. While most foreigners turn their nose up at such a dish, it is considered a normal staple for the Etiosi, especially in minotaur communities. Yiyagurt is higher in calories than other yogurt and is traditionally eaten with flax seeds. It is loaded with beneficial bacteria that is said to heal conditions of the bowel. In Etiosi culture, it’s considered taboo for males to make this yogurt. Etiosi women will not even teach their sons how to make it, only their daughters and female relatives. Eating yiyagurt made by a male is said to bring illness upon the consumer.

GRILLED HOGAWK

Pig-hawks (colloquially known as “hogawks” to the Etiosi) are one of the most common ranch animals in Etios Nation. They are large, flightless birds with sharp talons and teeth, and while they can be quite dangerous, they also produce large yields of meat and eggs. They are usually ranched by heavyweight peoples like minotaurs and centaurs, who can shrug off their attacks. This bird’s meat is prepared in numerous ways, but the traditional Etiosi way is grilled and sprinkled with seasonings, particularly tomato flakes.

GRASS

Minotaurs are the only gaians that can digest grass properly, thanks to their multi-chambered stomachs. Grass is a popular staple food for minotaurs worldwide, but in Etios Nation, it’s more than a food: it’s a whole culture. There is a world of snobbery that revolves around grass here, as Etiosi minotaurs argue about what kind of grass is best, what stage it should be harvested, and whether it should be eaten raw or cooked. Some grass-snobs will even argue about the composition of the soil it is grown in and how much it should be watered to produce the best taste. Most non-minotaurs just can’t understand all this fuss around a plant they only walk on.

SATYR WINE

Etios Nation is home to unique nature preserves, where satyrs are free to live their traditional, nomadic lifestyles in the wilderness. These satyrs produce a traditional type of wine simply known as “satyr wine”, and its recipe varies depending on the individual satyr who makes it. Most commonly, it is made from berries that were foraged from the wild. Female satyrs rarely make this wine themselves, but instead receive it as a gift from males who are trying to seduce them. A lot of this wine is exchanged at satyr revels; big parties where satyrs and nymphs congregate for days on end. Oftentimes satyrs will produce too much wine and sell the excess to Etiosi colonists. A steady flow of satyr wine pours from Etios’s nature preserves on a daily basis, so it can be found at most markets throughout the nation.

LAMSAKA

This dish is made by layering a sheet of scrambled hogawk eggs and cheese over minced mutton and tomatoes. This is a favorite dinnertime dish of all Etiosi peoples, but especially centaurs and minotaurs. It is fatty and filling, with a taste so good it’s hard not to overindulge. When foreigners think of Etiosi cuisine, the first thing that usually comes to mind is Lamsaka. It’s actually an ancient Matuzan dish from the Olive Plains region, but when this region was colonized by Etios Nation, lamsaka saw a boost in popularity and became associated with the colonizers.

BEAN SOUP

A dish most popular with Etiosi fauns. It is a creamy soup served in a gourdskin bowl, loaded with beans, tomatoes, corn, and chunks of squash. Etiosi bean soup sends most consumers running to the bathroom due to its very high fiber content, but faun bellies are well-suited to handle it. In fact, fauns can become fatally ill if they don’t consume enough fiber, so many fauns eat this soup as an everyday staple to keep themselves healthy. When eaten in small portions, it is a healthy choice for other peoples too. Traditional bean soup is vegetarian, as fauns don’t digest meat very well. But when prepared by other peoples, it usually contains mutton or poultry.

YIYATSI

Yiyatsi translates to “breast drink” in Kwaanese, the ancient language of the Alses-Kwaa tribe. A fitting name, for this drink quite literally comes from the breasts of female minotaurs. Yiyatsi is consumed worldwide, but is most common in Etios Nation simply due to the sheer concentration of minotaurs living there. Female minotaurs are well known for over-producing milk. They lactate for years after giving birth, produce more than a single child could ever drink, and this milk is well-tolerated by all other peoples. Because of this, it is often bottled and sold to hospitals, orphanages, and even grocers. Most peoples wouldn’t dream of consuming such a thing, but Etiosi culture embraces yiyatsi as a traditional beverage for all. It is dense in fat, nutrients, and calories, so it’s a popular drink for soldiers, athletes, and anyone looking to bulk up their muscles.

HONEY POCKET

These delicious cookies originated from the Pronga faun tribes of the Midland Jungle. However, many Pronga migrated south during the Gaian Exodus, an event which formed Etios Nation. Their ancient honey pocket recipe survived the migration and became a popular dessert for all Etiosi peoples. Honey pockets are soft, sugary cookies filled with honey and sometimes also fruit. They are traditionally served warm. This big shot of sugar is best enjoyed in moderation, as eating too many can lead to tooth decay and diabetes. Since casting spells burns calories, mages are especially fond of them. They are also a good travel snack that won’t spoil for a long time.

FISH WRAP

Raw fish is eaten mostly by Etiosi’s Aquarian population, but sometimes Terrian peoples eat it too. Terrians are at greater risk of foodborne illness from uncooked seafood, while Aquarians have the guts to resist these illnesses. The fish wrap is a dish that originated with sirenes living along Etios Nation’s coastlines. It is raw fish strapped to a piece of tofu with seaweed. Alternatively, the fish may be strapped to a pickle spear or some other vegetable. While the raw version remains most popular with Aquarians, Terrians tend to prefer this dish cooked.

*

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[exactlystickytrash]

                     Buy Fresh Vegetables Online | Online Vegetable Shopping in Delhi- Frugivore

We don’t really notice the involvement and effects of vegetables in our daily consumption and overall life but vegetables are much more than just another routine in all our lives. When we talk about growth or health or well being we often tend to forget the value of veggies.

Frugivore has been started for the love of nature’s greatest offering: Fruits & Vegetables.

Fruits & Vegetables form the base of everybody’s daily food consumption especially in India where food habits involve less processed food. However not everyone is aware or exposed to the variety of fruits and vegetables available round the year. The local street vendors in Delhi-Ncr are unable to maintain the full range easily available from farmers due to high wastage, low demand and poor cold chain maintenance. This is where Frugivore comes into picture, we offer the widest range in Indian, seasonal, popular, English, Chinese, Thai, Exotic and Super Exotic Fruits & Vegetables.

So when we come to herbs like Rosemary or Thyme, or mushrooms like Shiitake or Oyster, or Microgreens or Sprouts, buy it all online on Frugivore.

Frugivore is a food startup with hands on experience in handling, packing and processing fresh produce. Frugivore has been successfully managing fresh food in high end retail stores across Delhi-Ncr.

Thus, Frugivore has the right expertise on how to counter challenges like wastage, temperature and overall perishability in handling fresh produce.

So if you think it is hard uncommon to get Mangoes or Watermelons round the year in Delhi, we want to change that opinion because Frugivore brings for you online most fruits & vegetables round the year.

Online shopping has been a major challenge when it comes to fruits & vegetables due to challenges already discussed. But there is so much more to the Indian way of buying vegetables. There is a traditional urge to shop for all fresh vegetables and fruits from the nearest local market or trusted street vendor. Even with the inception of retail stores selling vegetables and fruits in an organized manner, the traditional mindset did not see much change. Major reasons are trust and habit.

All consumers buying vegetables and fruits trust their instinct by the touch and feel of the vegetable or fruit. For example, if buying Tomato, customers usually pick the Tomatoes and check for the firmness. Similarly, Brinjal or Guavas or Mangoes are checked for firmness before buying. Infact there are numerous other techniques by which buyers satisfy themselves when shopping for these vegetables or fruits such as smell, colour consistency, smoothness in skin etc. This habit has been formed since ages and still exists.

This is where Frugivore can help. We at Frugivore go the extra mile to ensure buyers of fresh produce can give up all their anxieties which make them touch or feel before making a buying decision. We at Frugivore have curated a comprehensive sourcing method for all types of fresh produce buyers. An experienced team is put to the task of substituting your efforts of looking/feeling/touching/smelling all the fruits & vegetables. They have been trained to sort and grade all fruits & vegetables in such a manner that a new trust is built in the minds of our customers.

Frugivore has established itself in the physical retail segment and has now entered the Online Grocery Shopping arena to cater to our customers with highest level of service.

Frugivore faces new challenges in online grocery business everyday but making customers feel valued, special and satisfied remains our motto.

READ MORE...Grocery Online | Online Grocery Shopping in Delhi NCR | Frugivore

[treedoctorusasworld]

Tree Doctor USA's Insight: Discovering Tree Species at Risk of Anthracnose

Anthracnose is a common fungal disease that affects a variety of plant and tree species in warm, humid areas. It affects aerial tissues, developing shoots, and expanding leaves of shrubs, trees, and other plants. This disease contaminates the usual fruit-bearing plants, deciduous and evergreen trees, grasses, and annuals. However, shade trees like sycamore, oak, maple, etc., are more susceptible to Anthracnose. So, let’s find out how this fungal disease attacks different tree and plant species.

Impact Of Anthracnose Diseases On Various Tree Species

The impact of Anthracnose fungus attack will not be the same. With no ado, have a quick look!

Symptoms Of Anthracnose On Walnut Trees

You will find oval, round, or irregular spots on the leaves. The size of spots varies from small to large, depending on the intensity of the infestation. In some cases, you can also see yellow margins on the leaflets. The pathogen will develop grey-brown, dark brown, to black lesions with reddish-brown borders on the shoots.

Damages To Medicinally Important Fruit Plants

The anthracnose pathogen can infect all parts of plants, including ripe fruits, even after the harvest. They are most visible on mango, papaya, olive, and banana trees. At first, you will small and irregular spots on the leaves of the host plants. The spots can be yellow, brown, or black, depending on the age of the host plants. Immature fruit does not show signs of infection until the fruit ripens.

Effects Of Anthracnose Invasion On Palm Trees

Palm trees are also susceptible to Anthracnose and other leaf-spotting fungi. Circular, elongated, or irregular spots are found on the leaves of the host. The spots look small beige, brown, black, or black spots. These spots darken as they age.

Outbreak Of Anthracnose On Oak Trees

Anthracnose can attack all the foliage and many twigs on the oak trees in a new growing season. It produces spores on the plant tissues that block nutrients. So, the infected leaves often appear scorched and distorted. You will see cankers on the twigs. However, the symptoms vary based on the species of oak trees. Small, scattered brown lesions may form on the leaves of black and red oak trees. On white oaks, you will find small to large, brown blotches on the leaves. These blotches are often irregular in shape. The size keeps on expanding, depending on the intensity of the attack. The invasion of Anthracnose on white oaks often happens through the lower branches.

Signs Of Anthracnose Attack On Sycamore Trees

A group of fungal pathogens causes dark, sunken lesions on Sycamore trees. It attacks early in the spring, causing rapid wilt of newly emerging leaves. Early loss of sycamore leaves can be disturbing. Larger or more mature leaves develop a brown growth along the main veins to the leaf edges. Girdled twigs, bud blight, and shoot dieback may also occur due to the pathogen attack.

However, the leaves of Sycamore are naturally fussy. So, you should opt for professionals for Tree Health Inspection and Evaluation to ensure whether the tree is infected by Anthracnose or not.

Anthracnose Fungus On Ash Trees

Anthracnose spread is hitting Ash trees to lose their leaves. Leaf tissues also harden off due to this fungal attack. At times, the leaves may grow into curled shapes. The leaf margins turn black. It also results in expanding brown or black blotches on leaves, especially along the margins and veins. You will notice the deformation of leaves around the lesions. The tree will lose vigor due to the repetitive fungal attack.

How Birch Trees Get Affected By Anthracnose?

The fungal attack on the Birch trees is seldom serious. It mainly infects the foliage and leaves. Anthracnose thrives in host plants during winter on twigs or fallen leaves. However, it becomes active during cool, wet spring weather. You will notice small to large spots on the infected leaves. They will form light brown to dark brown lesions with yellow margins. The shape of spots or lesions is often round to irregular.

Potential Damages To Catalpa Trees

The attack of the Anthracnose results in leaf spots, cupping or curling of leaves, and early leaf drop. You will notice small, brown to black lesions forming on the veins or margins of leaves. With time, when the infestation gets severe, the center of the lesion may drop out, making holes in the leaves.

Indications Of Dogwood Anthracnose

Fungal pathogens will attack twigs, branches, trunks, and leaves of dogwoods. They will remain active in cool and moist weather conditions. Whenever you notice tan, blotchy leaf spots on Dogwood trees, you should schedule professional treatment to control Anthracnose. The blotch spots are early signs of infection. Also, you will find small, round to angular, dark purple lesions on the bracts and leaves. These lesions often drop out when the infestation becomes severe, producing holes, like shot hole borers. It will cause spots on flowers. They will even look disfigured.

Identify Symptoms Of Anthracnose On Maple Trees

Anthracnose usually attacks maple trees in late spring and early summer. However, the symptoms may vary based on the species of the maple trees. It will damage the leaves, tissues, and buds. You will notice irregular spots on the leaves. At times, the entire leave will turn black or shrivel. Purple to brown streaks may develop along the veins of the infected leaves. Green brown or red brown areas develop between the veins. Such lesions may merge to deteriorate all leaves.

Anthracnose Symptoms Associated With Rose Plants

You will notice small, reddish-purple spots or lesions on the leaf veins. With passing time, the spots develop thin brown margins. Gradually, the spots will turn grey. The tissue disintegrates, and the spread of fungus will leave tiny bullet-like holes in the leaves. When the infestation becomes severe, the leaves will turn yellow, wither, and eventually fall off.

Possible Signs Of Anthracnose Infection On Tulip Trees

Spot Anthracnose disease frequently occurs on the Tulip trees. The spots expand with time, and necrotic lesions turn tan to black. The invasion may develop irregular brown leaf blotches. You may also see dark brown borders on the leaves. However, you can control the spread of Spot Anthracnose with the help of professional arborists.

By now, you would have knowledge of the symptoms of Anthrancnose spread on various tree species. Of course, they are different! The severity of the infestation depends on both the causative agent and the infected species. However, the pathogen is capable of thriving on infected plant debris and transmitting easily to neighboring trees and plants. It is a ubiquitous pathogen that attacks all plant parts at any growth stage. So, treating and controlling Anthracnose successfully becomes crucial. But there are many leaf spots diseases susceptible to plants, and Anthracnose is one of them.

So, you need to carefully identify the symptoms on the host trees before diagnosing. If you are unsure of doing it yourself, consult expert tree doctors! The good news is that even when a tree or plant is severely infected with Anthracnose, you can get rid of it with expert assistance. How can experts control these leaf spotting diseases? Keep reading to gain insights on it!

Professional Treatment To Control Anthracnose Fungus

Discourage spread of infection

Increase the strength and vigor of infected trees

Organic Fungicide Treatment

Restrict the accumulation of fungal spores in the soil

Optimum Care & Nourishment

You need to prevent fungal growth from overpowering the plants and stopping the spread from tree to tree. However, thorough coverage and proper treatment are critical for adequate control. Because anthracnose has so many different forms, it is best to consult professionals. At Tree Doctor USA, we provide anthracnose disease treatment for controlling the rapid growth of spores and fungus. Shake off the fungus growth on twigs and leaves with precise Anthracnose control!

Original Source: Unveil Tree Species Susceptible To Anthracnose

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Rakhi Chocolate Gift Hampers

Rakhi Chocolate Gift Hampers are special gift packages that are popularly exchanged during the festival of Raksha Bandhan in India. Raksha Bandhan is a traditional Hindu festival celebrated to honor the bond between brothers and sisters. On this occasion, sisters tie a decorative thread called Rakhi on their brothers' wrists, symbolizing their love and protection.

Chocolate gift hampers are a delightful and sweet way to express affection and gratitude to siblings during Raksha Bandhan. These hampers usually contain a variety of chocolates, beautifully arranged and packaged. They can include popular chocolate brands, artisanal chocolates, truffles, chocolate bars, and other chocolate treats.

Rakhi chocolate gift hampers are often customized to suit individual preferences and budgets. They may also include additional items like greeting cards, dry fruits, nuts, or small gifts along with the chocolates. These hampers are widely available in the market, both in physical stores and online platforms, during the festive season.

Gifting Rakhi chocolate hampers allows siblings to indulge in delicious treats while celebrating their bond. It adds a touch of sweetness and joy to the festival, making it even more memorable.

 Hampers For Rakhi

When it comes to Rakhi hampers, there are numerous options available to suit different preferences and budgets. Here are some popular Rakhi hamper ideas:

1. Chocolate Hamper: A chocolate hamper is a classic choice and is loved by people of all ages. You can include a variety of chocolates such as truffles, chocolate bars, chocolate-covered nuts, or a mix of different brands and flavors.

2. Dry Fruit Hamper: A hamper filled with a variety of premium quality dry fruits is another popular option. Include almonds, cashews, pistachios, raisins, and other dried fruits. These hampers are not only delicious but also healthy.

3. Sweets Hamper: Rakhi is a festival known for indulging in traditional Indian sweets. You can create a hamper with an assortment of sweets such as ladoos, barfis, gulab jamuns, or rasgullas. Opt for a mix of different flavors and varieties.

4. Tea or Coffee Hamper: If your sibling enjoys tea or coffee, a hamper filled with their favorite blends, tea bags, or coffee beans would be a thoughtful choice. You can also add some biscuits or cookies to complement the beverages.

5. Personalized Hamper: Customize a hamper based on your sibling's preferences and interests. Include items like personalized mugs, photo frames, a handwritten note, a favorite book, or any other meaningful gift that holds sentimental value.

6. Spa or Self-Care Hamper: Put together a hamper filled with items for relaxation and self-care. Include scented candles, bath salts, essential oils, face masks, body lotions, or any other pampering products your sibling would appreciate.

7. Gourmet Food Hamper: If your sibling is a foodie, a gourmet food hamper could be a great choice. Include artisanal snacks, specialty cookies, flavored nuts, exotic sauces, or a selection of international delicacies.

8. Plant Hamper: Embrace the green gifting trend by creating a plant hamper. Include small potted plants, succulents, or herbs along with a decorative planter, gardening tools, or plant care instructions.

Remember to personalize the hamper based on your sibling's preferences and interests. You can also add a Rakhi thread, a greeting card, or any other Rakhi-related items to complete the festive touch.