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ellocentipede · 4 years ago

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Willow Waxcraft Review--General Collection and Summer Limited Editions

I’m always on the hunt for interesting and atmospheric wax melts and am grateful that a friend introduced me to Willow Waxcraft. I admittedly spent a few days immersed in reading the notes and beautiful descriptions of the extensive catalog of scents before selecting my samples to purchase. I’m pleased with everything so far, and I look forward to the autumnal limited editions on the horizon.

Summer Limited Editions

City Block Party

Scent description: Step outside, meet the neighbors. Cola on the front steps, gas exhaust and motor oil, green peeking through sidewalk cracks, and the ozonic rumble of an approaching rainstorm.

This one smells like sweet and peppy cola, hot concrete, and clean laundry on the line. It’s an interesting blend that is surprisingly cheerful, clean, and uplifting. I like it a lot!

Playground

Scent description: Bright and sunny litsea cubeba, fresh dirt and green grass, cedarwood chips, rusty metal swing sets, and a mildly cool water fountain.

Tart, lemony, vivid green grass and a hint of clean dirt. This is a sunny and cheerful fresh grass scent.

Porch Sittin’

Scent description: Fresh line dried laundry, sun warmed citrus tea, a pitcher of pink lemonade, and a twinkle of fireflies as the sun goes down.

Tart pink lemonade and fresh laundry! This is sweet, but also clean and refreshing. It makes for a great scent for the warmer, sticky months.

General Collection

Aurora

Scent description: The frigid, invigorating expanse at the top of the world- silent and shimmering with magical Northern Lights. Fresh citrus, rosemary, eucalyptus, peppermint, vanilla, oakmoss, and vetiver.

This is a gorgeous wintery mint blend! It’s the perfect sweet peppermint (like a candy cane), but with a slash of frosty, tame eucalyptus to keep it interesting. Really lovely and a big winner for me!

Balm of Gilead

Scent description: Lipstick (powdery violet, orris, and rose), fresh baked bread, glossy magazine pages, and sweet buttercream. Don’t let the bastards grind you down.

Oooh I love this one. This smells jusssst like expensive lipstick and magazine pages. It’s pretty wild how spot-on it is. It’s atypically clean and elegant. It’s an oddly addictive scent, and I highly recommend it!

Espero

Scent description: The conclusion of life’s journey may be uncertain, but it always begins with...I hope. Sweet grass, vanilla, hay bales, tonka, linden blossom, golden musk, and sun-warmed stone.

This is a lovely and gentle sweet grass scent. Sometimes grass scents can be sharp or harsh to my nose, but this one is really soft and lovely. It’s like a happy memory of a meadow--golden and fuzzy and soft around the edges. A lovely, cheerful, hopeful scent that I can’t imagine anyone not liking.

Ghoul-Haunted Woodland

Scent description: A dream-like walk through gloomy woods one lonesome October night- propelled by spirits or demons- where? Cool, shadowy conifers, a hint of rain, withering leaves, apples, and lavender.

I love this one! I think it would be at home in a winter or autumn collection. It’s a beautiful, mellow evergreen scent with some intrigue from the warm apple, like a cup of cider steaming in an evergreen forest.

Liber Arcana

Scent description: Peruse dusty wooden shelves and ancient tomes of forbidden knowledge-the library has the answers you seek! Old leather-bound books, rare herbs, and hints of cauldron smoke, all with a refreshing pumpkin beverage in hand for a long night of studying (or mischief!).

Oof this is a great autumnal book scent. It’s complex and interesting! Sometimes I get a big whiff of leather and old paper, and at other times I smell lots of warm pumpkin cider. A swirl of smooth smoke ties it all together. This is one of my very favorites from this order, and I look forward to melting it when the nights get longer!

Little Starling

Scent description: The comforting rumble of a washing machine, reminiscent of our last memory of peace, paired with woolen blankets, a tattoo of gunpowder, skin cream, and faded perfume.

I admittedly purchased this scent in the full size just for the label--I have a precious pet starling that I love to pieces and am a sucker for starling art. To my nose this is a simple fresh laundry scent--it’s actually giving me scent memories of doing my laundry in the dorms during college--lots of clean, basic laundry soap and tumble-drying clothes.

The Long Night

Scent description: A warm light in the darkness of Winter Solstice: Balsam fir, sacred frankincense and myrrh, beeswax candles, sweet oud, blood orange, clove, cinnamon leaf, and vanilla.

This is lovely! It evokes Yuletide pomanders--clove-studded oranges with hints of fir garlands and burning beeswax candles. A pretty and festive scent for the Winter Solstice!

Lost on the Moor

Scent description: The haunting, chilling scent of the wild Yorkshire moor-heather, lavender, moss, chamomile, ozone, juniper and elderflower.

This one surprised me! I get lots of fruity elderflower top notes with some sharp grass, a slash of ozone, and camphorous juniper in the background. I was hoping for a bit more of the heather, lavender, and moss.

Midnight Zone

Scent description: The deepest, strangest part of the ocean, where even light cannot reach. Sea kelp, salt water, patchouli, and vanilla ice cream.

This smells very familiar to me like a scent memory, but I can’t place it! It’s a nice ocean blend, with a lovely balance between the salty, kelpy elements and the mild sweetness from the ice cream.

Pool Day

Scent description: Carefree summer days. Wet concrete, salty skin, remnants of sunscreen, and chlorinated water.

This absolutely smells like the description--it’s pretty wild. It reminds me of the smell of hot, sun-warmed, pool-water-soaked concrete and sunscreen-slicked skin. This evokes happy memories of being a southern kid in the summertime, and I look forward to melting it.

Primeval Forest

Scent description: The ancient wilderness, full of memory. Cardamom, cedarwood, loam, rose, and decaying foliage scattered on the forest floor.

This one is surprising! I get lots of smooth cardamom and a hint of forest loam. It smells almost more gourmand than foresty to my nose.

Sleepy Hollow Day

Scent description: The kind of day where the sun never seems to rise, with grey skies and a chill that creeps into your bones. Petrichor, moss and vines, distant woodsmoke, wet wood, and a damp persistent drizzle.

I was really looking forward to trying this one, but alas it’s not my favorite. The woodsmoke dominates to my nose, and is a touch acrid--like smelling the remnants of a campfire that’s been rained on.

Time Stands Still

Scent description: They say when you meet the love of your life, time stops, and that's true. What they don't tell you is that when it starts again, it moves extra fast to catch up. Buttery popcorn and praline pecans, spun pink sugar, and infinite fields of daffodils.

Lots and lots of warm kettle corn, with hints of sugary sweetness. This is a nice carnival/fair type blend

Unmask!

Scent description: A polished roque mallet, aged wood and vanilla, hearth embers, pine, evergreen topiary animals, rich merlot, and sparkling champagne. Great Party, isn’t it?!

I wasn’t sure what to expect from this one, but it’s really nice! i get vanilla woods, smooth evergreen, and a pop of sparkling grape juice (like the Welch’s brand!). All of the notes blend together to create an unexpectedly elegant and uplifting blend.

Free Samples

Bonfire Stories

Scent description: Caramelized marshmallows, a crackling fire, sweet woodsmoke, and all the tales they weave.

I’m so glad that this one was included as a free sample! It was on my list of items to try, but I cut it after worrying that it would be too sweet. It is not too sweet! It’s a cozy and comforting campfire blend with a hint of s’more. The smoke and fire notes are perfect--they’re neither sharp nor acrid. This will be a wonderful blend to melt in the colder months.

Victorian Smoking Room

Scent description: Where the menfolk retreat into a cloud of smoke and congratulate themselves on being masters of the universe…dark wood panels, tall shelves of worldly literature, opulent leather armchairs, and velvet, velvet everywhere. Black pepper, patchouli, vetiver, sweet tobacco and pipe smoke with hints of cherry and vanilla, rich bourbon, and deep brown sugar.

Surprisingly I get lots of dark, sweet cherry here! It’s a really lovely cherry blend--like a cherry pie sitting on a mahogany table in a velvet-draped smoking room.

Willow Waxcraft’s wax melts may be perused and purchased at https://www.etsy.com/shop/WillowWaxCraft

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vapethor · 3 years ago

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How Are Disposable Vapes Better?

Undoubtedly, disposable vapes are getting popular every day. The disposable vape would be the best choice for you if you are a novice vaper. As disposable vapes are less risky than other vapes including nicotine-loaded vapes. Due to the popularity of vapes, they are available almost around the globe. If you want to lay your hands on a budget-free premium quality vape then get access to an online disposable shop in the UK. Make sure you are purchasing from an authentic shop, with a wide variety of disposable vapes. Many people prefer to choose disposable vapes over standard vapes due to several factors which involve affordability, handy, numerous flavors, longer-lasting mood, dumped, non-refillable, and perfect for beginners.

What is a disposable vape?

A disposable vape is an already filled e-liquid which is a small and non-rechargeable device of vaping. There is no need to buy and replace your coils, also a vaper doesn’t need to recharge or refill disposable vapes which are the main difference between a disposable vape and a rechargeable mod. Disposable vape could be easily discarded when no e-liquid is left in them. When a vapour decides to quit vaping then they are recommended to opt for disposable vaping before completely discarding the smoking experience. Subsequently, disposable vaping unlike standard mod doesn’t consist of any buttons.

How is disposable vaping better?

The disposable vaping experience is much better than the traditional way of vaping, as discussed below.

It is easily accessible

Usually, people don’t have to spend too much time or do much hard work, which is why the masses tend to buy products that are easily accessible to them. Disposable vapes don’t require any e-juices refills, as they are designed in a way, they are lightweight already. The disposable vapes minimize the hassle as they allow space for other things to carry with you, since there is no need to carry charging or battery stuff with yourself, as they are non-rechargeable also come with a single lifetime. In addition to that, disposable vapes would be boon for you as they allow spaces in your bag for other gadgets to fit in, if you are a traveler or have to carry lots of stuff with you on a regular basis.

It is perfect for beginners

Disposable vapes are easier to handle, thus best suited for vapers on the beginner level. This vaping experience alleviates beginners’ problems of dealing with complicated setups of their devices, who are not familiar with vaping basic usage, parts, and its experience. Unlike the traditional vaping experience, you don’t have to refill or recharge every bottle instead throw it away after required usage. Moreover, no set-up or assemblage is required of the disposable vapes which could be a troublesome experience for novice vapers.

It is available at a low price

Disposable vapes aren’t too expensive, instead, a premium quality vape could be bought at budget-friendly rates. Traditional tobacco cigarettes at times could be much more expensive than these disposables. Another reason for disposables being inexpensive could be their non-rechargeability. Usually, standard vapes require a new battery to the circuit, refills, and other accessories while the disposables come for single best use hassle-free. Disposable vapes can be a good option to know your consumption level of nicotine, so instead of wasting money on a one-time vaporizer as if you aren’t sure of how much nicotine you should consume.

It is available in multiple flavors

The best aspect of disposable vapes is they are available in a wide variety of flavors. Due to the increasing popularity of these vapes, many flavors such as banana, vanilla, strawberry, apple, marshmallow, cherries, chocolate, etcetera are prevalent in the market.

You can also enjoy your care-free experience with disposable vapes at affordable prices!

#cheapest vape #online vape shop uk #Online Disposable Shop in UK

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sockohealthcare · 4 years ago

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SORE THROAT: DIAGNOSIS, SYMPTOMS, CAUSES AND TREATMENT

Sore Throat is so common now a days but we need to figure the solution of this.

Sore Throat is basically the kind of throat infection that can be figured with the irritation or pain in the throat region of your body that can happen with or without swelling, it often come up with general infections (i.e. common viral fever or etc.).

The chances of Sore Throat increase by a huge number during the colder months of the year, when there are basically more chances for breathing problems or respiratory diseases.

o DIAGNOSIS OF SORE THROAT

The specialist will inspect the patient and search for indications of sore throat or throat infection.

It is essentially difficult to know, at first, regardless of whether it is brought about by an infection or microscopic organisms. Some popular contaminations of the throat may have more regrettable signs than those brought about by streptococcal microbes.

Thusly, the specialist may arrange at least one of the accompanying tests to discover what is causing the infection:

I. Throat culture – A swab is scoured against the rear of the throat and tonsils to test for the real microscopic organisms. It isn't agonizing yet may tickle, and the patient may have an impermanent choking sensation.

II. Quick antigen test – This test can recognize strep microscopic organisms in minutes from the swab test by searching for antigens (portions of the microorganisms) in the throat.

III. Quick DNA test – DNA innovation is utilized to distinguish strep throat disease.

o SYMPTOMS OF SORE THROAT

Symptoms can vary with the causes, there are different symptoms for sore throat and that differences are brought up by the causes.

It may include –

A. Any kind of pain or itching sensation in throat, that you can feel more while talking.

B. Swallowing day by day increases around your neck

C. Red tonsils

D. Muffled voice, that got more worse as day passes

E. Liquid flow from Tonsils

Sometimes it may come in the form of

A. Fever

B. Cough

C. Runny nose

D. Headache

E. Vomiting

o CAUSES OF SORE THROAT

Sore throat can happen due to injury as well as infections. Viruses illnesses that cause a sore throat include – Common cold, flu, chickenpox, Coronavirus disease 2019 (COVID-19), Croup (a common childhood illness characterized by a harsh, barking cough).

In Bacterial infections, the most common cause of sore throat is Streptococcus pyogenes (group A streptococcus), mainly only due to this bacterial infection much of the respiratory diseases take place in human body.

There are some of the other major causes of sore throat –

§ Allergies: The problem may be complicated by postnasal drip, which can irritate and inflame the throat.

§ Tumors: Cancerous spine, tongue, or voice box tumors (larynx) may cause a sore throat. Other signs or symptoms can include heaviness, trouble swallowing, rapid respiration, a lump in the neck and saliva or phlegm blood.

§ Irritants: Outdoor air pollution and indoor emissions such as smoke from cigarettes or chemical compounds can cause persistent sore throat. Your throat will also be scratched by chewing gum, consuming alcohol and eating spicy foods.

It can be prevented by various small steps, such as by wash your hands thoroughly and regularly before eating and after sneezing or coughing, particularly after using the toilet, never share bread, drink cups, or utensils, Cough or sneeze in and take out a towel. Sneeze onto the elbow if need be, using alcohol-based hand sanitizers as an alternative to hand washing where there is no soap and no water and try to ignore the contact from public telephones.

o TREATMENT OF SORE THROAT

The treatment for sore throat is really very easy and can be done at home only, if the risk factor is low.

A sore throat caused by a viral infection normally lasts between five and seven days and needs no medical attention.

A number of people resort to acetaminophen (Tylenol, others) or other minor pain relievers to treat discomfort and fever.

Try to give rest to your voice and sleep well, drink fluids as much as possible, because it’s going to give rest to your stomach and improve your throat earlier.

Try food and drinks for convenience. Hot drinks — milk, caffeine-free tea, or honey-free hot chocolate — and frozen snacks like ice pops can soothe a sore throat.

Stop irritations. Keep your home clean of tobacco smoke and things which can irritate your throat.

v Although a range of natural medicines are widely used to soothe a sore throat, information on what works is limited. If you or your child wants an antibiotic for a bacterial infection, do not focus exclusively on natural therapies.

Before trying any herbal products, consult with the doctor as they can interfere with prescription medications and may not be suitable for infants, pregnant and breast-feeding women and people with certain health conditions.

Herbal or herbal medicines often sold as teas, sprays, or lozenges for a sore throat. Other traditional remedies include:

1. Slippery owl

2. Wrinkle root

3. The Root of Marshmallow

#treatment for sore throat

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wineanddinosaur · 4 years ago

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13 Things You Should Know About Michter’s

As much as it tries to root itself in the past, Michter’s is actually a brand to pay attention to going forward. It’s investing it all — from millions of dollars to highly skilled palates — into becoming as authentically “Kentucky” as possible. Not to mention, Michter’s is not afraid of investing in serious aging, or experimenting with new processes and flavor profiles.

Here are 13 things you need to know about the brand that’s kind of dying to impress you (let them).

Michter’s isn’t bourbon or rye.

Well, it’s not just bourbon, nor rye. At its baseline, Michter’s is straight bourbon and straight rye. This means that the booze is aged at least two years, or in this case, over four (more on that below). There are other aspects to bourbon and rye, of course, but the main thing to know for Michter’s is the rye is spicier, and the bourbon is just a bit smoother.

It’s a Kentucky brand that started with locally grown Pennsylvania rye.

We all know bourbon doesn’t have to be made in Kentucky, right? Well, the distillery that became the Kentucky-identifying Michter’s actually began in Pennsylvania in the mid-18th century. Around 1753, Swiss Mennonite brothers Johann and Michael Shenk started the distillery that would become Michter’s, producing one of the earliest local American whiskeys with rye from its own grain fields in Schaefferstown in eastern Pennsylvania.

Washington used it to booze up his troops.

George Washington is rumored to have purchased whiskey from Shenk in the winter of 1778 to warm his troops stationed at Valley Forge. In truth, the connection between modern day Michter’s and that O.G. Pennsylvania Mennonite distillery is tenuous at best. Basically, the people who founded Michter’s bought the rights to the lapsed trademark from Shenk’s distilling efforts. So, no, drinking modern-day Michter’s doesn’t qualify as a decent substitute for reciting the Pledge of Allegiance.

It wasn’t called Michter’s until the 1950s.

Over the course of the Pennsylvania distillery’s existence, it was called many things — Bomberger’s, mostly, and later Pennco — and finally, Michter’s for a very sentimental but also very savvy marketing reason.

The name is made up — and also adorable.

Michter’s always sounded like an Irish cola brand to us, or maybe one of the trillion failed diagnoses in an episode of “House” (right up there with sarcoidosis). It’s actually a made-up word, and the creation of mid-20th century distillery owner Louis Forman, who co-owned the Pennsylvania distillery with Charles Everett Beam — yes, of that family. After Forman took over, he named the first pot-still sour mash whiskey “Michter’s” after his sons Michael and Peter, making Michter’s like the Kimye of American whiskeys.

Michter’s is a bit of a Frankenstein brand.

Sure, it tries to be all historic and old timey-looking — see the 1753 on the label? — but Michter’s is kind of a bourbon Frankenstein, or really Dr. Frankenstein’s bourbon monster: It’s patched together from a bunch of different elements and given life by people who believe (at times maniacally) in the brand. It can claim a tie-in to the historic Shenk distillery because that location briefly became Michter’s in the 1950s. But it also asserts itself as part of Whiskey Row in Downtown Louisville — literally on Main Street — trying to graft Kentucky authenticity onto its jumbled infrastructural past. But questions as to where the bourbon’s been made abound. Whiskey reviewers, and even whiskey guru and author Chuck Cowdery, can’t trace the source of Michter’s actual bourbon with total transparency from the brand itself. Short answer: Like many bourbons, Michter’s distilling has been outsourced, but with the development of its own farm and even a micro-distillery in Louisville, it’s trying to bring things in-house.

Michter’s is basically born-again Kentucky whiskey.

Michter’s began in Pennsylvania, and died there, too, with the brand declaring bankruptcy in 1989. It was forced to close its doors on Valentine’s Day of the following year, and we can only assume the employees drank a bunch of Michter’s and cried in the tub. But the name was revived thanks to the joint efforts of bourbon lovers Joe Magliocco and Dick Newman of Chatham Imports, who bought the brand name in 1997. It would take some years and cash to establish a presence in Kentucky, which today includes a 145-acre grain farm in Springfield purchased in 2018.

Michter’s started doing its own distilling in Kentucky proper in 2015. Previously, in the early 2000s, Michter’s had whiskeys being made to its specifications by other Kentucky distilleries, and began experimenting at its own place in Shively in 2014. It finally produced Kentucky-made Michter’s in 2015.

Reborn Michter’s owes its depth to female palates.

When she stepped up to replace the legendary Willie Pratt as Michter’s master distiller in 2016, Pam Heilmann became the first female master distiller at a Kentucky Distillers’ Association distillery since Prohibition. And while she recently handed over the reins to Dan McKee — whom she basically brought over to Michter’s with her — and took on the more flexible role of Master Distiller Emeritus, female palates continue to pervade the Michter’s brand. In fact, Master of Maturation Andrea Wilson is still running the barrel side of things, and with an obsession with barrel science and a Kentucky moonshiner grandfather, Wilson’s resume surely adds to Michter’s credibility.

Michter’s is both ageless and aged.

In its roster of products, Michter’s has Straight Bourbon and Straight Rye; both are labeled “no age statement,” meaning they’re at least four years old, and some 10- and even quarter-century-old variants are out there. But it also makes something completely different: Michter’s US*1 Unblended American Whiskey, a product that, it says, is “aged in a way that utilizes whiskey-soaked barrels to achieve a rich and unique flavor profile.” Unique is a keyword there — though divisive might work, too, as some reviews describe it as ultra-smooth, over-vanilla-ed, lacking depth, Werther’s-proximate, and more.

Michter’s makes rye that’s as old as Halsey.

You know, the singer who made line dancing both scary and sexy? Michter’s seems to want to dig deep into bourbon street cred, which is mostly earned with time, i.e., history or actual aging. By definition, since they’re designated “straight,” Michter’s Straight Bourbon and Straight Rye are aged at least two years — and since they have no age statements, they’re definitely aged at least four years. Yes, American whiskey gets squirrely about admitting its real age, but Michter’s isn’t’ afraid of admitting how old some of its whiskies are: It distills some significantly aged whiskies, like a 25-year Kentucky Straight Rye that’s incredibly difficult to come by but, per one happy customer, was “incredibly rich and spicy” and “drank well with an upside down pineapple cake.”

Michter’s toasts its bourbon.

Less in a hearty cheers sense, and more in a marshmallow sense: In addition to aging some of its whiskey in special pre-whiskey-soaked barrels, Michter’s likes to play with the toast aspect of classic bourbon (all bourbon must be made in charred new American white oak barrels). In 2014, it began making “Toasted Barrel” expressions of both its Straight Rye and Straight Bourbon. To make its Toasted Barrel expressions, Michter’s ages both its rye and bourbon for an extra 18 months in a barrel that, rather than being charred per usual standards, is gently toasted. The idea is to impart those caramel, woody, toasty notes and create another layer of interaction between the bourbon and browned oak.

Its Louisville distillery took eight years and $8 million to build.

The historic 1890 Fort Nelson building that Michter’s originally chose for its Kentucky-authenticity-bestowing Downtown Louisville micro-distillery actually turned out to be, well, super dangerous. So much so that the brand couldn’t move in when it first bought the building back in 2011. Instead, Michter’s had to wait about eight years and spend close to $8 million to get the building back into shape, which it did. It helps that Maglicco is an architecture lover, and that the building, much like the Michter’s bourbon brand, had good bones.

You can get Michter’s for $40, or $4,000.

Michter’s Straight Kentucky Bourbon sells for around $40, and some reviewers say that’s a bit high for the relative simplicity of the product. But Michter’s can get more complex, and more expensive: In 2013, it created Michter’s Celebration Sour Mash Whiskey, a blend of its 30- and 20-year aged Straight Bourbon and Rye bottled at 112.3 proof and sold for about 4K. Per Michter’s president Joe Magliocco, the whiskey is packed with flavors like caramel, tobacco, and coffee — like smoking a Marlboro outside of Starbucks, but way more deliciously (and expensively). Michter’s did it again in 2016 and 2019, with a rye-heavy offering that clocks in at 115 proof and costs around $6,500 to $7,000.

The article 13 Things You Should Know About Michter’s appeared first on VinePair.

source https://vinepair.com/articles/michters-guide/

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johnboothus · 4 years ago

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13 Things You Should Know About Michters

Here are 13 things you need to know about the brand that’s kind of dying to impress you (let them).

Michter’s isn’t bourbon or rye.

It’s a Kentucky brand that started with locally grown Pennsylvania rye.

Washington used it to booze up his troops.

It wasn’t called Michter’s until the 1950s.

The name is made up — and also adorable.

Michter’s is a bit of a Frankenstein brand.

Michter’s is basically born-again Kentucky whiskey.

Reborn Michter’s owes its depth to female palates.

Michter’s is both ageless and aged.

Michter’s makes rye that’s as old as Halsey.

Michter’s toasts its bourbon.

Its Louisville distillery took eight years and $8 million to build.

You can get Michter’s for $40, or $4,000.

The article 13 Things You Should Know About Michter’s appeared first on VinePair.

Via https://vinepair.com/articles/michters-guide/

source https://vinology1.weebly.com/blog/13-things-you-should-know-about-michters

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isaiahrippinus · 4 years ago

Text

13 Things You Should Know About Michter’s

Here are 13 things you need to know about the brand that’s kind of dying to impress you (let them).

Michter’s isn’t bourbon or rye.

It’s a Kentucky brand that started with locally grown Pennsylvania rye.

Washington used it to booze up his troops.

It wasn’t called Michter’s until the 1950s.

The name is made up — and also adorable.

Michter’s is a bit of a Frankenstein brand.

Michter’s is basically born-again Kentucky whiskey.

Reborn Michter’s owes its depth to female palates.

Michter’s is both ageless and aged.

Michter’s makes rye that’s as old as Halsey.

Michter’s toasts its bourbon.

Its Louisville distillery took eight years and $8 million to build.

You can get Michter’s for $40, or $4,000.

The article 13 Things You Should Know About Michter’s appeared first on VinePair.

source https://vinepair.com/articles/michters-guide/ source https://vinology1.tumblr.com/post/623899838709415937

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writtenfoxscreams · 4 years ago

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Oooh yayyyy. Twinsss. Hehe I like you tooo @frizzy-frizz-frizz😁. And @vessel-fox I would love to continue sharing my knowledge, and explanations, and shtuff. So here are four more poisonous plants:

First up is the castor plant, which is usually called the castor bean plant (even though it’s not an actual bean). Part the trio was of most poisonous plants on earth (in my personal opinion), this pretty plant, that is Commonly found in the Mediterranean, East Africa, and India, contains a poison called ricin, which is highly potent, and often fatal, especially to humans. There is no cure (to my knowledge anyway) to caster poisoning, and it takes about two days to kill you, and is an extremely painful death. Symptoms include: vomiting, bloody diarrhea (for some reason that’s the one I always remember best), fatigue, nausea, and more. Also, it takes roughly 1 - 2 beans to kill a kiddo, and something like 3 - 4, I think, to kill an adult. Just touching the plant will cause skin irritation though. Also, also, it’s the plant where castor oil comes from. Fun fact: it’s about 5 - 6 beans to kill a dog, and 80 to kill a duck.

Castor Plant.

And speaking of my most poisonous plant trio. Allow me the third, and final member (the first two being tobacco, and the castor plant): oleanderrrrr. Oleander is an extremely, and unsurprisingly beautiful, and striking plant. Just inhaling the burning essence of oleander could kill you. Also, native to the Mediterranean area, and touching it will also cause skin irritation. Luckily oleander has a pretty bitter taste, so children would probably be deterred from going near it. I don’t, admittedly, know a huge amount about oleander poisoning itself, but I did a little research, and I found a bunch of stories people who were out camping, and used oleander branches either, as part of the campfires, or to hold their hot dogs, and/or marshmallows, which then, led to them all dying from the poison. Apparently oleander affects the heart. So that’s interesting. Fun fact: if you’ve ever read The Giver Quartet, by Lois Lowry, you may have noticed a mention of oleander in Gathering Blue. Not gonna spoil, but it’s just a little cool (to some extent) example of just how harmful, and toxic oleander is. Also, it’s kind of a symbol in the book (at least I think it is) for the society you see in Gathering Blue.

Oleander.

Next up—this one may come across as surprising...

Apples.

Well not the apple itself (so don’t worry you’re not gonna die, embarrassingly from apple poisoning, if you by any chance, just are one), but the seeds. Apple seeds contain a small amount of cyanid, each, and, if you didn’t already know, cyanid’s the stuff that spies, soldiers, and sabotagers/rebels (like Knut Hauklied, and his group) used when going on mission because if a large amount is taken, the affects are immediate, and the eater dies within seconds. Army peoples used this stuff especially in the world wars, and the reason for it was, so in case they were captured, they wouldn’t risk torture, and possibly giving information to the enemy. The cyanid in apple seeds however, is a much smaller dose, and won’t kill if you just eat one apple, or all the seeds in one apple. It would take about 200 apples, around 20 seeds, I think, for the dose to actually be lethal. Still, it is probably smarter to remove apple seeds from the apple before eating it (not that I do of course, but that’s besides the point😜). Just in case.

And lastly (this one’s gonna be quick cause it’s 3:07 am, and I need sleep): white snakeroot. So, white snakeroot’s actually interesting because it doesn’t kill humans directly. Instead, it has been known to be the cause of milk sickness. Basically what is, is when cows will go, and eat the plant, they will be totally unaffected, but when humans consume their meat, and milk, the humans then get sick (and often die). Fun Fact: Abraham Lincoln’s mom, Nancy Hanks, actually died from milk sickness (it’s thought that she did, anyway).

White Snakeroot.

Alright, and that’s about it.

I like swords probably to a concerning degree

Nah, it’s only concerning when you like the way it tears through human flesh, the way the blood runs down their leg as the light leaves their eyes.

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what-s-up-friends-us · 5 years ago

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Hydrating the skin well is essential to take care of it in winter. The most natural option if you have time is homemade creams based on medicinal plants. Natural creams for cold However covered we go on the street, our skin does not get rid of aggressions or affectations during the winter months. This is due to the fact that the skin is very exposed to rarefied environments, to tobacco and car smoke, to home or office heating, to the sun's rays in mountain places, to contact with irritating products in the home or work ... Our skin is more likely then to have dry hands, legs, and lips, or suffer sunburn associated with snow, hives due to allergic reactions, acne, chilblains from cold or poor circulation ... HYDRATE YOUR SKIN IN WINTER A first precaution is a good hydration more or less continuous. That happens to drink water or juices throughout the day, to wear warm clothes, but also perspire, and if necessary, to increase the environmental humidity of the home or workplace using humidifiers. healthy skin food Beauty from the inside: 10 foods that take care of your skin But, above all, it also happens to hydrate your skin well with creams or ointments. Conventional creams usually contain petroleum derivatives; on the other hand, the natural ones mainly resort to vegetable ingredients of a more skin-friendly composition. AND WHY NOT MAKE YOUR OWN CREAM? If you have time and patience, you can prepare creams at home, based on medicinal plants and essences. No special need is needed and you make sure to use quality natural ingredients. Before getting to it, you should know the difference between cream and ointment. Basically, the difference is that the creams carry water and the ointments do not, which gives them different textures and properties: The ointments or salves combine fats or oils with plants and act on the skin creating a protective layer. On the other hand, by bringing water in addition to fats and plants, creams penetrate the skin more and are more refreshing. homemade moisturizer Homemade Seaweed Moisturizer Some of the plants most used for the preparation of creams (and also ointments or ointments) are calendula, comfrey, hypericum, plantain, arnica, cypress, thyme, marshmallow, shea butter, Avocado, and green tea, among others. We have selected four of them as an example, but you can use those that you like most for their properties: Calendula. The floral chapters of Calendula officinalis relieve in case of dermatitis, juvenile acne, minor burns, mycosis, skin rashes, wounds, and sores. Arnica. Creams with the great floral chapters of Arnica montana are used in dislocations, sprains, bruises, bites, hives ... Cypress. The cones or mature globules of Cupressus sempervirens are a venous tonic, useful in case of varicose veins, hemorrhoids, varicose ulcers, chilblains, warts, hyperhydration, bites, bleeding wounds ... Avocado. Use the pulp, skin, and seeds of Persea Americana. It is a skin regenerator, ideal in dry, cracked and aged skin, and in dry eczema. HOW TO PREPARE A NATURAL CREAM STEP BY STEP In addition to the ingredients, to prepare a cosmetic cream at home you will need to get some utensils: a small scale to weigh the plant a stainless steel container to heat the water bath a bag to sift a dark or translucent glass jar Once you have equipped yourself, the process is simple. First, discover the steps you must follow and then two concrete homemade formulas ideal for winter to start testing. Choose the plant: choose the part of the plant you need (the floral chapter, the petals, the leaves ...) and weigh it. You will need 200 g if it is a fresh, freshly harvested or acquired plant, or half, 100 g, if you work with a dry plant. Prepare the emulsifier: choose a natural emulsifier such as candelilla wax, a vegetable alternative to beeswax. Melt 500 g of that emulsifier in a water bath in a stainless steel container. Mix the ingredients: add to the already molten emulsifier about 230 g of glycerin, 200 g of fresh plant (or 100 g of dry plant) and 200 ml of water, stir non-stop and simmer 3 hours. Let cool: after 3 hours, remove from heat and strain the mixture through a sieve bag. Remove the paste to help it cool and wait for consistency. Pack the cream: insert it in dark or translucent glass jars, seal them and add an informative label, with the content and date. How cosmetics are formulated - Beauty Blog from the root How is a cosmetic formulated? Here is the recipe for two natural creams. They contain ideal plants for skincare in the cold months, which are easy to make and very effective. REGENERATING CREAM OF AVOCADO AND MARIGOLD This cream, very nutritious, is ideal to regenerate the skin and very suitable to apply in case of dermal infections and stings. Ingredients 0.5 g of calendula oil 2 g of avocado pulp 5 g rosehip oil 0.5 g of allantoin 10 ml infusion of elderberry or wild rose 100 g of a vegetable emulsifier 0.2 g vitamin E (preservative) Preparation Melt the emulsifier in the water bath and add the other ingredients, while stirring. Let it simmer 2 hours Filter it through a sieve. Apply it in gentle massage, 3 times a day. Camu camu face mask Camu-camu face mask ARNICA SOOTHING CREAM In this cream, arnica is combined with plantain and marshmallow, which makes it ideal for the care of burns, irritated skin, eczema, and dermatitis. Ingredients 20 g fresh lentil 20 g arnica 20 g marshmallow root 300 g of a plant emulsifier 1 g vitamin E (preservative) Preparation Melt the emulsifier in a water bath in a saucepan. Add the three plants and stir with a wooden spoon, simmering for 40 minutes. Filter and remove for consistency. Apply it in gentle massage, up to 3 times a day. Click here for more tips

http://bestofftops.blogspot.com/2019/09/natural-and-nutritious-prepare-your-own.html

#SEO #Local SEO training

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signbrake9-blog · 6 years ago

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Coffee. Curated. Roaster Roundups: City of Saints Coffee Roasters

“Their roasters pull flavors that I’ve never tasted anywhere else in the coffee world, and yet, they’re always tied closely to childhood memory.” – Geoff Rickly, coffee. curated.

In the next town over from the one I grew up in, there was a Roller Rink that held hip-hop shows when I was a kid. It had a circular hardwood floor, that stretched in a circle around the central dance platform, which seemed both remote and comforting, like an island of carpet stranded out in the middle of a frozen lake. The decor was mostly leftover from the disco era: neon stars flashed above the dance floor; the outlines of skates raced forward on the sign in purple, pink and blue, silhouetting one another, like a mirage; the letters lit up on the front of the building, chasing one another through the night: R-I-N-K. But instead of the sweet roller-skate rhythms of disco, the sound system crackled and boomed with the voices of legends in the making: the Kool Moe Dees and Queen Latifahs, the LL Cool Js. DJs cut up the kicks and snares of an earlier era and made something new. Instead of couples streaking around the track, the floor was packed with people who came to party.

Geoff Rickly, coffee. curated.

Twenty years later, when I first walked into the new City of Saints Coffee Roasters in Bushwick, I had a powerful sense-memory of The Rink, in Bergenfield. The imagery inside the shop(along with the artwork on all the bags), features a collision of 70’s dayglo green on one side and street-styled graffiti on the other. But that’s not all, the names of the blends often evoke a sense of urban excitement, while they’re tasting notes suggest a kind of suburban innocence. Take for example, the Block Party Blend. Its name calls to mind open windows, loud music, shouting, drinking, fighting in the streets… but the only flavor listed in the tasting notes is Fruit Punch, every third grader’s fantasy beverage. The 1320 blend borrows its name from the address of the Hoboken location of City of Saints and it rings with the casual sophistication of a party in a warehouse or an empty lot: if you know, you know. Still, even here, one of the most prominent flavors in the cup is Roasted Marshmallow, transportive to summer nights at the lake, sleepovers and bonfires.

City of Saints plays these dichotomies to maximum effect, creating coffees that are both accessible and thoughtful. The spirit is playful and irreverent, even while the coffees are meticulously sourced. Their roasters pull flavors that I’ve never tasted anywhere else in the coffee world, and yet, they’re always tied closely to childhood memories.

Coffee. Curated. Roaster Roundup: City of Saints Coffee Roasters

BLENDS

Citizen

The flagship blend from City of Saints is best as an espresso. The name Citizen is a good hint at what the coffee is meant to be: common, for everyone. But it gives the common its due consideration. After all, every citizen of this world is deserving of respect. As an espresso, it ticks all the boxes: sweet, deeply roasted enough to activate the sugars(in this case a medium dark brown sugar, with a malty cocoa powder aftertaste), but not so deep that it burns the more delicate flavors of orange zest(as a straight espresso shot) and orange blossom (when lengthened to an americano). It plays especially well with milk, the natural lactic sugars bring out the chocolate ovaltine flavor of the drink. As a filter coffee, it was rather ordinary in my preparations, something even the common citizen should avoid.

Denizen

The Denizen blend brings a further complication to the idea of a flagship blend. A denizen is someone who lives in a place, whereas a citizen has certain rights and privileges. In a way, both of the coffees are flagship blends in the City of Saints, but Citizen has a more solid future. In this case, let’s hope the City of Saints treats their denizens well and keep them around for a long time. As the flagship batch brew coffee, City of Saints have done well to blend a coffee that doesn’t seem to have one single fault: it balances a nice acidity against some sweet and rich flavors (date, raisin, tobacco), while giving a hint of something darker, lets call it a chocolate mirage, though that something-else never fully materializes. This is probably the flavor that the roaster calls Tootsie Roll, although I had several friends in high school that did shifts at a Tootsie-Roll-style-candy factory and have had a strong aversion ever since. My partner Liza enjoyed this as a morning latte, although she very much likes espresso that doesn’t intrude too heavily upon the steamed vanilla almond milk of her preference. I didn’t have the same love of it in espresso form. I would also recommend that it should not be prepared as a pour over. However, as an Aeropress, or quite honestly in a french press, the coffee is practically idiot proof. There’s almost no grind size or extraction time(within reason) that can turn this coffee into something unpleasant. I realize it sounds like I’m damning it with faint praise but this is a lovely, simple coffee that anyone can get right at home. If you serve it to friends, they will almost certainly compliment you. That’s nothing to sneeze at.

Block Party

This Block Party blend was the biggest surprise of all the nine coffees that I have tried from City of Saints. When Jim Osborne, their head coffee buyer told me to make a pour over with it, I didn’t know what to think. He had already given me some beautiful Ethiopians and an exquisite Colombian. What could this blend have to offer? After all, one of the great joys of a V60 preparation is dialing in the grind size and extraction time, until you find the one or two flavors that are wholly unique to an isolated, single origin coffee. So blending coffees already seems anathema to a pour over to begin with. Add to that that the advertised tasting note is just Fruit Punch and you might understand why I don’t immediately think of the delicate and refined V60. But I will admit: I was dead wrong. Every single cup that I made from this blend was vibrant and alive: blueberry and strawberry and grape and peach and even a hint of hibiscus. Incredibly, when prepared as cold brew, this coffee mellowed down into a mildly fruity, coffee-forward/chocolate-forward beverage with pleasing peachy undertones, like a sweet floral iced tea that’s been steeped for just long enough.

SINGLE-ORIGIN

Nivaldo Soares

Brazilian coffees often disappoint me, because of their one-dimensional nutty profiles: almond, cashew or brazil nut being the most common flavors that I pick up. Often I find them incredibly basic, though quite uniformly delicious(although more savory and less sweet than I prefer, especially if they’ve been roasted dark enough to become smoky). This coffee remained underwhelming, to me, as a basic batch brew, with lots of smoky cashew, peanut brittle flavors on top. But as an espresso, I was transported to an entirely different corner of my childhood: sitting on barstools with “uncle” types in pubs that always seemed on the verge of breaking off the dock and floating down the River Liffey, as I pounded pint after pint of Guinness, trying to keep up with the old guys and prove myself a real man. “It’s good for you,” they used to tell me in the morning, as I pushed a pudding of dried blood around my plate with a pounding headache and a bruised tailbone from where I fell off the barstool, the previous night. Ok, that last part doesn’t sound great but the truth is, the first sip of this shot of espresso is like the first sip of a Guinness when the sun is getting all dusty and the footy is on the tv and everyone is happy; the stories haven’t turned maudlin yet and the future goes on forever in front of you. It’s good for you.

Nuevo Amanecer

Two years ago, Guatemalan coffees were easily my favorite. Their deep, rich flavors of chocolate sweetness balanced the aggressive bright colors of their top notes so well that they were one of the few coffees that made equally interesting drip coffees and espressos. But this season, they haven’t had the same effect on me. This coffee, in particular, fulfilled all the chocolate creamsicle flavors of orange, cream and cocoa that I would ever want in a coffee and yet I never felt surprised or thrilled when I made french press(the best of the batch methods for this coffee). However, as a beverage combining espresso and milk, I found this to be my favorite of the bunch. When paired with steamed milk, it was like drinking the last sip from a bowl of orange sherbet, running down the street, chasing the ice cream truck. The flavors were so intense, so pronounced, that I actually picked up the ultraviolet-mint City of Saints bag and said, I get you, as if it were my new best friend.

Arturo Volveras

I’m going to talk about this Colombian coffee by talking about Kenyans for a second. I’ve grown to love a good Kenyan coffee but I used to hate them. When I first explored Kenyan coffees, roasters were obsessed with getting maximum acidity from every last drop and it made me feel a little sick to drink them like that. But once people calmed down and started exploring them with a steadier hand, I started to understand the hype. There are flavors that you can pull from a Kenyan, flavors of coconut, mango, pineapple and the like, that you won’t find in any other coffee. Or so I thought. This coffee, however, pulls these flavors vividly and reliably. So much so, that City of Saints used to call this their Piña Colada, internally. This description seemed so on-brand for City of Saints, to me, that I couldn’t believe they didn’t use it for the tasting notes. But maybe they were afraid that coffee connoisseurs would dismiss the coffee, out of kitsch, and this is a coffee that deserves to be taken very seriously indeed. As a pour over, it is stunning and fresh. Surprisingly, many of the beautiful tropical notes come out, even in a french press.

Carmen Abad

Carmen is the coffee I first tried from City of Saints and the one that sparked my interest in the brand. When Liza handed me the bag and I saw Watermelon and Cherry Coke listed as flavors, I smiled and said, yeah right. But when I perfected my V60(two notches down in grind size from my usual starting spot), I was happily surprised. It did taste like watermelon and Coca-Cola. A little bit Vanilla Coke, a little bit Cherry Coke(hey, I’m not complaining). This coffee is the best distillation of what City of Saints has to offer. Peruvian coffees are increasingly lost in the war between dark commercial roasters like Starbucks and light 3rd Wave Roasters, like SEY or Small Batch. City of Saints reimagines the Peruvian coffee region as an 80’s arcade, full of electricity and sparkling refreshment. Because this is what they do best: they remind our adult palettes of the flavors we loved as kids.

Misty Valley

City of Saints is responsible for the most refreshing cold brew in the city, this summer. Hands down. No one else is making a vibrant, fruit-forward coffee that hits all the pleasure centers of an Arnold Palmer in deep summer, like this. This coffee is made to be enjoyed black, although I would never describe a drink that bubbles over with strawberry reds, purple hibiscus and blueberry as simply black. It makes a lovely Aeropress and pourover as well but WHO CARES. Buy this and make cold brew with it all summer long. A season of good mornings, 100% guaranteed.

Biftu Gudina

I love Ethiopians. I love them when they’re fruity. I love them when they’re floral. I love them when they’re lemongrass in black tea. Still, I had never tried an Ethiopian quite like this one. As an Aeropress it had a strong top note of blackberry, followed quickly by what the bag lists as lavender — I tasted Choward’s Violet Mints and found myself lost in an old pharmacy in Ocean City, NJ. The most interesting flavors linger in the mid-palette of the first sips: cardamom, coconut and baking spice, with a buttery, batter-like mouthfeel. As an Aeropress, red grapes come into play and all the berries and violets intensify, making for a rather purple profile.

City of Saints, Bushwick, coffee. curated.

Conclusions

At first exposure, I wondered if City of Saints might not be doomed to stand forever in the middle distance: playing on nostalgia and hedging their bets in the market, somewhere between the highly refined coffee curators of Denmark and the average, overtly commercial chains like Starbucks. After all, they’re rapidly expanding. But where other ambitious roasters offer something for everyone and thereby please no one, City of Saints plays out their singular vision across the spectrum of roasts and regions, bringing a new flavor to the coffee landscape in New York and New Jersey.

City of Saints Coffee Roasters doesn’t rely on nostalgia, they distill memory in order to synthesize something new.

–Geoff Rickly, musician/writer/coffee enthusiast, coffee. curated.

#eatmorestories

Source: http://foodcurated.com/coffee-curated-roaster-roundups-city-of-saints-coffee-roasters/

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idonotknowhowtoo-blog · 6 years ago

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- How to Cure Laryngitis (House Treatment) -

Viruses that hit the mucous membrane of the throat are the most typical cause of laryngitis. Nevertheless, less common, but far more harmful cause are germs. Larynx contains the singing cables, and it is a very crucial respiratory organ located listed below the throat that permits air to travel through the trachea to the bronchi. The epiglottis, among the main parts of the throat, has an important function to avoid food from going into the trachea. Being located near nose and vocal cords, it is frequently attacked by bacteria that can trigger swelling, known as laryngitis. Almost whenever laryngitis occurs the passageway ends up being narrow and breathing ends up being harder.

What triggers laryngitis?

The most typical causes of laryngitis are infections that struck the mucous membrane of the throat. Those infections typically lead to the swelling of the singing cables and more constricting of the larynx passageway.L ess typical, but much more dangerous cause are germs that may result in really serious kinds of laryngitis. Thanks to the Haemophilus influenzae type b vaccine these types are extremely rare. Due to the singing cables swelling, a child's voice sounds severe and hoarse and due to the constricting of the larynx, characteristic vibrational noise-- stridor happens. Stridor is really a vibration of the constricting larynx that occurs when the pressurized air passes through the trachea and continues even more, into the lungs. This sound can be heard in the moment of the air inhalation, however it gets really remarkable when a kid coughs. However, it is not as bad as it looks! As we have currently pointed out, most of kids capture a viral laryngitis-- croup, which is generally not followed by fever and a child's basic condition is good, regardless of coughing and stridor. As soon as the viral attack is over, a child's mood enhances, but quickly the attack starts all over again. However, the infection clears by itself a couple of days later on, however the concern is how to assist a child during the attack? How to deal with laryngitis in kids? Firstly, do not stress! If your child doesn't have high fever, blue lips and blue location

around the lips and if he/she remains in great condition in spite of

a hoarse cough and stridor, keep in mind that it is probably a viral laryngitis, reasonably harmless disease in spite of the dramatic manifestation. Although it sounds odd, you ought to attempt the following: make your bathroom really steamy, and close the door. Then bring your child into the restroom to breathe in a warm,

damp air. This should not take longer than 10 minutes. The next thing you should try is to take your kid outside and having him/her breath in the cold air for a couple of minutes (you can do this with the freezer as well). In the majority of children the attack stops practically immediately. The trick is the sudden change in temperature level and humidity, which makes the narrowing larynx loose. After this valuable treatment, you will have enough time to call the pediatrician who will select further therapy. If this technique does not work, you require to conquer your worry and take the kid to a physician.

When to see the medical professional? Unsafe throat inflammation happens very hardly ever, and it is the result of Haemophilus influenzae bacterial infection, which multiplies in the throat rapidly and causes a remarkable swelling of epiglottis, the flap that covers the upper part of the larynx.The inflamed epiglottis narrows currently little air passage space, so it really makes the kid suffocate. A part of germs and bacterial products penetrate into the blood stream and trigger an extremely high fever. You should see the physician immediately if: Cough and laryngitis Cough is a regular buddy of the throat inflammation. The cough happens since of the mucosal damage, due to the presence of infections or germs, and for this reason the little nerve endings get inflamed easily. The irritated nerve endings set off the cough reflex and because of this unproductive, persistent, dry cough the mucosa becomesa growing number of damaged and vocal cords become much more inflamed.

This all looks really dramatic: child breaths greatly, sometimes it appears as he/she is struggling for each breath, he/she often coughs long and roughly and these circumstances normally occur at night, so the child and the moms and dads typically end up in among the emergency clinic. Natural Treatments for Laryngitis The most typical reason for laryngitis are viruses, and as always, nature has made certain that we find a remedy for the disease. Tea against laryngitis Tea versus laryngitis is a mixture of plants that assist in the treatment of laryngitis, relieve irritated locations and have anti-inflammatory effect. Mullein, thyme, plantain and sage are powerful natural antiseptics. Marshmallow and Mullein safeguard and renew the lining of the larynx, singing cords and throat with their mucus. Lemon balm has calming result and has

strong antiviral activity. Fennel has anti-inflammatory and antiseptic impact. It can be utilized as tea or for rinsing. Ingridients: Method: Another terrific plant that can help you is agrimony (Agrimonia Eupatoria). This plant was used by the ancient Egyptians. It is exceptionally recovery for the throat, mouth and throat.

Professional speakers, trainers, speakers, singers, and all those who should spend a lot of time talking, must rinse throat with agrimony tea every day. Research has actually proven that agrimony has astringent(tightens up tissue and has anti-inflammatory effects), antibacterial, antiviral and immunostimulatory residential or commercial properties. It relieves the symptoms of laryngitis

such as sore throat, cough and

trouble in swallowing. It likewise reduces swelling of the throat and stimulates healing. Method One (Agrimony Tea ):

Technique 2( Fennel and Honey): Essential Oils The combination of therapeutic oils will assist you and your child to breathe much easier, avoid cramping and lower inflammation. In addition to olive oil recovery impacts, lavender will provide calming effect, eucalyptus will act anti-inflammatory, analgesically and spasmolytically, and ravensara will act antiviral. Massage Oil: Method: Keep in mind: Children more youthful than three years can use essential oils, however you have to decrease the dosages and oils have to be more lenient. Usage 100 ml of olive oil, 10 drops of eucalyptus important oil and 10 drops of lavender necessary oil.

Natural Cough Syrup This potion can treat even the most complicated cough that modernmedication can't manage. Technique:

Extra technique for expelling

phlegm: Warm up the following active ingredients and drink throughout the day-- half in the early morning and half in the night. Silence is the treatment The less you use your singing cords, the much faster the swelling will vanish and your

voice will be restored. Communicate via text, images or pantomime-- in any method other than talking. Normal talking Contrary to common belief, a whisper strains vocal cords as much as yelling.

If a child needs to talk

, ask him

to talk to the regular tone. More fluids Offer your kid to drink warm water throughout the day, likewise a hot tea without caffeine and warm chicken soup, because all of these have a relaxing result on irritated throat. Tablets for throat or difficult sweet promote the secretion of saliva, which has an advantageous

result for dry or inflamed throat. Utilize

the' fog'Inhalation of hot steam for 5 or 10 minutes without disturbance will relax the throat and clear mucous. Switch on vaporizer or humidifier over night in the child's room. Three or 4 times a day sit

with a kid in a bath loaded with steam. Avoidance Tips Do not allow shrieking and screaming in your house and encourage your kid to speak carefully and avoid straining the voice when he/she is playing outside. If the problem gets even worse due to the dry air in the winter season, turn on a humidifier in the kid's space and throughout your home to keep the air damp, especially at night. Tobacco smoke can irritate the larynx, so prevent smoking near a child.

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zeepbath · 6 years ago

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🎃🕸🕷Halloween Restock! Saturday, 9/15 @ 12pm CST🕷🕸🎃 Wax: Scoops & Shapes 🕸Trick-or-Treat - Trick or Treat give me something good to eat! Sweet vanilla waffle cones with creamy caramel, chocolate fudge and toasted marshmallows! 🎃Halloweentown - A walk through Halloweentown - smelling the haunted mansions through the autumn walk with just a hint of spicy mulled cider! 🕷Candy Corn Cake - Sweet candy corn atop fluffy white cake frosted with vanilla buttercream and a sweet filling of vanilla, pumpkin, and marshmallow. 🕸Pumpkin Sugar Cookie - Sweet pumpkin and creamy, buttery fresh baked sugar cookies. 🎃Krueger’s Orchard - Fresh baked cider donuts, crisp mac apple and creamy vanilla bean. But whatever you do, - don't fall asleep in this orchard... 🕷Pumpkin Queen - Be the queen of fall with vanilla, pumpkin, and marshmallows! 🕸Hocus Pocus - A chill fall night with blowing dried leaves and breezy bonfire with toasted marshmallows and brown sugar. 🎃Haunted Mansion - Autumn leaves and fall breezes with the slightest hint of clove and nutmeg. 🕷Monster Munch - Creamy & sweet salted caramel popcorn. 🕸Pep Rally - Go Team! A fall rally of fresh dried leaves, breezy autumn air, smoky bonfires and sweet tobacco leaves. 🎃Frankencake - Fresh baked banana bread stuffed with caramel and topped with a crunchy pumpkin streusel. A treat even Frankenstein can't resist! 🕷Mummy Bread - Zucchini bread stuffed with apple butter and caramel drizzle. 🕸You’ll Float Too - You won't be able to resist this pop-pop-pop corn blend from your favorite creepy clown...sweet kettle corn, mulled cider, and just a hint of caramel. 🎃Witch, Please - For the basic witch - coconut creme, caramel pralines, and a hint of espresso 🕷Candy Corn Buttercream - Sweet candy corn with rich and creamy vanilla buttercream. 🕸Pumpkin Sugar Doughnuts - Sweet pumpkin cake donuts topped with sugar and spice and everything nice! 🎃Pumpkin Patch - Spicy cinnamon pumpkin with hints of vanilla, nutmeg and orange peel. 🕷The Great Pecan - Sweet pumpkin pecan pie topped with gooey vanilla marshmallows Body Care: (Still in progress!) 🕸Candy Corn Buttercream https://ift.tt/2NbpFGz

#IFTTT #Instagram

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trendingnewsb · 7 years ago

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Couple Order $300-Per-Person Dinner At #7 Restaurant In The World, And Here’s What They Get

Everyone has their dirty pleasures, and this couple has just paid 600 dollars to enjoy a very particular one. A 25-course meal at Gaggan restaurant in Bangkok that’s described as “a journey through modern Indian cuisine in 25 emojis.” I assume that most of us won’t be tasting it soon, so let’s at least have a look at what the number 7 restaurant in the world has to offer, shall we?

According to The World’s 50 Best Restaurants, “Chef Gaggan Anand has consistently transformed his tasting menu, developing conversation-starting dishes like the spherified Yoghurt Explosion and creating a dining experience that reflects the warmth of Thai hospitality in Bangkok.” The innovative establishment has been named No.1 in Asia’s 50 Best Restaurants for three consecutive years!

Scroll down to check out what the couple had, and hurry up if you want to visit the place yourself! Anand plans to close Gaggan in 2020 to open a small restaurant in Fukuoka, Japan, with fellow cook and friend Takeshi ‘Goh’ Fukuyama.

“My wife and I first went to this restaurant on our honeymoon in 2013. It wasn’t very well known then, the concierge at our hotel couldn’t even give us directions (and he was sporting a clef d’ors badge!)

Back then, they had 2 set menus and an a la carte option. We went the first time and had a set menu for about $70 for two and enjoyed it so much we went back a couple of nights later for the à la carte.

For our fourth anniversary, we made the trip back to Bangkok and before we had even booked flights, I had booked us in at this restaurant we had raved about ever since our honeymoon.

When we arrived, the maître d’ told us that we were invited to the chef’s table and did we accept (of course!)

The restaurant has changed a bit in the last four years, renovations etc. and the chef’s table was in the extension to the main restaurant and upstairs. We went upstairs with the 10 other guests and these were the menus placed before us — oh boy!”

“I’ve included another photo which is a bit clearer. The pen marks are where the new wine was to be poured — we couldn’t NOT have the matching wine — and what a fantastic decision that was too. So here it is: 25 (twenty five) courses!”

“Some prep work going on while we waited.”

“Here we have the first course: paan.

Paan is a traditional Indian street food made with betel leaf, a variety of fruits, spices, seeds, and occasionally tobacco.

This paan had a small betel leaf prepared in a light tempura batter and some chilli dabbed on top — a far cry from the paan I had first tasted at about 1am on the streets of Delhi!”

“Ah yes, as Chef Gaggan called it, “the dish that made him famous”.

In 2013, this dish was on his menu, and he says it will be on his last ever menu too.

Simple, although probably not. It is yoghurt (think raita) but spherified. The spherification (and reverse spherification) process is about the combination of a preparation including sodium alginate, and a preparation high in calcium. The sodium alginate and calcium solution react to form a thin skin around your solution and as you put it in your mouth, the yoghurt explodes and you drink it.”

“Here he is, the man himself, Chef Gaggan Anand.

All around nice guy, and just super passionate about making good food using different techniques.

We first met him when we just finished eating at his restaurant the second time and it was raining, so we were waiting out front for a taxi; there was this chef there and he asked us how we enjoyed our meal (it was amazing!) and then we started to discuss politics as the riots had just started. He wished us a good night as we hopped in the taxi and we saw him walk across the road and unlock a BMW — ah, might have been Gaggan that we just spoke to!

Rumour has it that he was a big drive for the Michelin Guide to finally come to Bangkok last year. In a city full of stand out restaurants, he’s been a consistently strong performer and really helped put it on the culinary map, so I can believe those rumours. How many Michelin stars did he get first time around? Just a casual two!”

“So the next course was prawn heads with goo…only kidding!

You know tom yum soup? This is freeze dried prawn head with a concoction in an edible film wrapper which tasted like the most amazing tom yum soup!”

“Three courses down and I’m starving! Oh good, little biscuits then!

These are eggplant wafers. I cannot even begin to describe how painful the process of making these sounds, but I’ll give it a go:

1) roast the eggplants until they’re burned on the outside and cooked inside

2) blast freeze to -40*C

3) freeze dry to remove all moisture (about 4 days)

4) pound into powder, mix with spices and oil to make a dough and cut with cookie cutter

5) put onion chutney in the inside like an oreo

Congratulate the 8-9 chefs who worked on it for 5-6 days before serving to your guests to devour in one bite!”

“Shake your bon bon! Chilli bon bons!

As with everything so far, not too spicy, a very delicate balance of flavours and textures — a beautifully firm but delicate shell with a creamy, slightly spicy inside.”

“This one got me a little. One of my favourite on the menu for sure.

A heartier serve than other portions prior, a meaty dish that really had some great flavours going on.

Apparently it was goat. Brains. What? I’ve eaten brains before and there’s quite a soft texture to them, I remember it being almost creamy which I didn’t think this dish had. On reflection though, I suppose it wasn’t a really meaty texture, just a hint of meaty flavour and a smoothness to the bite after breaking the shell around it.”

“Anyone here au fait with subcontinental cuisine? Does idli sambar sound familiar?

Idli are a type of rice cake and sambar is a lentil-based dish cooked in a tamarind broth giving it a hint of sweetness.

In this instance, the idli were more like rice puffs, soft and very light, while the sambar was a foam which brought the subtle sweetness of the tamarind through with the more noticeable savouriness of the lentil soup.”

“What a dude.

Forget the formality of chef’s whites, Gaggan is a rock star and would prefer to make great food and give guests a good time than try to “look the part”.

Let the food do the talking.”

“Did you notice the jug and bowl in the previous picture? That’s right — liquid nitrogen!

These bad boys are chicken liver and coconut. If I’m being honest, I’ve kinda forgotten the flavours of this dish so I’m terribly sorry.”

“Burgers? Yes please!

I remember one of the sommeliers asking me what my favourite dish was and I didn’t want to say this dish because everyone else had said it, but it was a fantastic little burger. It was probably the surprise factor to an extent — just unassuming and then bam! Really terrific flavours and yet so simple.”

“Fish tacos. Hands down my favourite variety of taco — a nice soft tortilla with perhaps a fresh mango salsa and some beautiful, fresh fish et voilà!

Despite my least favourite taco shell (being a hard one), this was a chance to showcase the quality seafood that you can get in Bangkok. It was a joy to eat.”

“Any guesses?

How about yuzu marshmallow and foie gras?

This marshmallow was really well made (like, REALLY!) it was a little chewy, but only insofar as to offer the slightest resistance as you bit through it and took a small pillow of citrus with your foie gras and wafer. Incredible.”

“At this point, Gaggan walked around asking everyone the same thing: is this cheesecake, or is this fish?

Who has two thumbs, speaks limited French and only said cheesecake because everyone else said fish? This moi.

It was fish. Of course it was fish. It was OBVIOUS it was fish. I just thought that maybe, MAYBE, the obvious answer wasn’t the right answer. What a dweeb.

Well, it was a cheesecake texture, and an interesting take on the fish cake!”

“Uni = sea urchin.

Honestly, not my favourite. People love it, and that’s cool. I’m just not one of them and that’s okay too.

Those little balls on top? Oh hey, welcome back spherification! Those are gin and tonic balls.

Aside from the fact that uni isn’t something I enjoy, I got this dish. It was serving some crisp flavours with the gin and tonic balls (and a bit of sorbet below the uni) to cut through the seafood-y flavour of the sea urchin all served in an easy-to-hold seaweed wrapper.”

“Fresh (I mean prepared right in front of us) medium fatty tuna sushi.

I can’t tell you how good this was — you just have that feeling when you take a bit of something and know that everything is right in this world.”

“14 dishes down. Now for a matcha tea ceremony. I had a video but couldn’t upload it — it’s no problem.

Everyone knows matcha tea, it’s made with…matcha? Well, this was a cold preparation made with asparagus, celery, and some other vegetables and herbs WHICH PERFECTLY REPLICATED THE TASTE OF MATCHA!! This is witchcraft. I honestly couldn’t tell you how surprised I was that he told us we basically just had vegetable soup.”

“You like pork? You like curry with a kick? How about a mouthful-sized serving of pork vindaloo served in a coating of panko breadcrumbs? Yum.”

“Guess who’s wife doesn’t eat scallops so they got to eat the whole dang thing? THIS GUY!

An uncooked curry: yes it was served temperate, yes those scallops were to die for, and yes, that is a quenelle of coconut ice cream which combined with a slightly spicy green chutney to just remind you that this was a curry you were eating.”

“Caged chicken.”

“Oh, actually, it’s quail! I might have tried to convince my wife to let me have her portion of this one too…

Chettinad is a typically spicy curry from southern India, in this instance, that fire was reduced to a marinade before cooking, and then a small dollop of just-spicy-enough goodness beneath the quail breasts.”

“Cooking, it is said, allowed humans’ brains to develop to a higher level than other animals. Gaggan gave a very impassioned talk about cooking food and the impact of cooked food on human development; the thing is that I heard a similar speech earlier in 2017 at the best restaurants in the world presentation when Heston Blumenthal was presented with a lifetime achievement award. His speech was so arduous that I thought he might have been under the influence and my opinion of him certainly dropped several rungs that night.

Anyway, it was a nice talk that Gaggan gave, and certainly an “oooo” moment as he grabbed his crème brûlée torch and lit these bad boys up.”

“So this is Paturi. Paturi is one of those universal dishes which seems to have been simultaneously invented by every civilisation around the world.

Simply, it is cooking something in a banana leaf. This particular specimen was cooked sandwiched between cedar wood, with some rice and fish wrapped in the banana leaf.”

“More fire!

Unfortunately I failed to hear the exact method behind this dish. Essentially, it was this very crisp exterior which mimicked charcoal in texture, with some of this in powdered form on top. What was inside was this creamy asparagus, although not overwhelmingly asparagus flavoured. A really, really interesting dish from a texture perspective.”

“Actually, forget what I said before about my favourite dish. THIS was my favourite dish.

Lobster in a delicately spiced sauce, on top of a dosa (an Indian pancake of sorts). You know how I said I like fish tacos except in the soft tortilla? Yeah, swap the fish and mango salsa for lobster in a curry-style sauce and that’s more like it. I tried stealing the wife’s portion again but almost got my hand bitten off.”

“We got served this box next, wonder what’s inside?”

“Ca-uutteee.

Roses. Hand-made. Out of…beetroot? Well, I couldn’t tell it was beetroot. A shame to destroy someone’s handiwork, but heck, I already ate the eggplant cookie so I didn’t feel that bad.”

“Wait, so curry mango and chocolate?

Not the most outrageous thing I’ve eaten tonight, I’ll try it…of course it’s amazing. It’s exactly what you think will happen when a team of passionate, top-notch chefs put their mind to creating a fusion of something we think of as earthy and spicy, with the sweetness of mango and then have the chocolate sandwich it together.”

“Twist on the Black Forest cake anyone? I forget how the cherries were prepared, but they had that nice tang to them that cherries sometimes get, while the powder melted in your saliva to give a wonderful creamy texture to a classic dessert.”

“Oh hey! Another box!”

“Oh boy! More mango! For someone who loves mangoes, this was a treat.

Ghewar, or ghevar, is a sweet biscuity-cake snack from northern India. In this case, combine this ghewar, which isn’t overly sweet, with a slice of mango to give it a little sweetness kick, results in a divine dessert to close off this epic culinary journey.”

“Overall, it was about a five out of seven (maybe even a 13/10). Would definitely eat there a fourth time to see what Gaggan and his team have devised next.”

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