#best grain mill for home use

[bestpickme]

✅ Best Grain Mill for Corn and Fine Flour 2023 || TOP 5 PICKED💥

[theboywithburninghands]

So, this is probably gonna be the last fluff/filler chapter before the final arc is set in motion. So I figured why not scratch the ol’ hurt/comfort itch before things get super serious? @fernstarsblog your tag as always, but I figured I would also tag @dragonwritersblog as well since you’re a connoisseur of hurt/comfort. If you’d rather I untag you, I’d be happy to. Okay, uh, enjoy!

T/W: Era appropriate sexism, withdrawals and drug cravings, implied vomit, past parental abuse

Primum Peccatum Ch. 14: Last Dance with Mary Jane

“Time is a strange thing. It hurtles by us faster than we can see, yet never leaves a single grain of sand within the hourglass unaccounted for. It grinds our souls to dust from excess, yet we crave it oh-so greatly, as there is never enough.” - Connie McGregor, The Iron Rings, pg. 174.

Pomni Shutnyk asserted that this quote best described the following week and a half of her life. The hours slowed to a crawl, and yet the days trundled along at a steady pace. Most of this temporal disconnect could be attributed to what Pomni tasked herself with doing over the days before her wedding. She decided to help Jax through his withdrawals.

Truthfully, she didn’t need to. Altonicus left careful instructions on the tapering process. How much to reduce the dosage of laudanum over each day, how much fluids Jax needed to drink, how often to launder his bedsheets, etc. Jax could have done most of it on his own, as after the “cold turkey” debacle and the proper medications, his symptoms had become somewhat less severe. But having to suffer through that level of constant pain and need entirely on his own was something Pomni would not abide.

She hadn’t much desire to stay at The Shutnyk Estate anyway. Her parents took to ignoring her, especially her father, who shut himself in his office and took his meals at his desk. Her mother issued a few salutations in the mornings and best wishes in the evenings, but apart from that mostly kept to her gardening. Zooble had their duties and thus wasn’t a paragon of conversation either, apart from a few private discussions with Pomni about the day of the wedding.

It seemed to Pomni that The Shutnyk Estate was no longer her home, merely a liminal space where she ate and slept between staying with Jax. Perhaps it had been that way for quite some time, but it was only now that she felt comfortable admitting it.

She took the next morning after Jax’s family visited to bathe at last and then view the manor being built for them on the other side of the island. Her father hired a crew of Telychian workers for construction, as they were known for working quickly and efficiently. At least, her father liked to brag that Telychian men worked quickly and efficiently. The house was still nothing but a skeleton of oak boards by the time she arrived at the property. The workers were milling about, drinking coffee from tins that used to contain beans or fruit preserves. One worker seated on a log spotted her and called out something in Telychian which made the other workers laugh boorishly. They more than likely had no idea that Pomni was not only the future owner, but also the daughter of the man who hired them. But, Pomni didn’t speak Telychian, so she remained unbothered. Soon, the house would be hers to do what she pleased with.

—

Pomni truthfully hadn’t put much thought into how she would help her fiancé through his withdrawals. She was a poor conversationalist, and she didn’t have the stomach to ask her father if she could borrow any of his vinyls. He refused to let her touch them when she was a girl, and, given her recent behavior, probably would be disinclined to lend them to her now. It wasn’t until Pomni glanced down at the cover of the literary journal she borrowed from Kinger that morning that it clicked.

She could read to him.

They both loved books. True, he hadn’t finished Margaret’s Rise, but that was a significant undertaking, even for an experienced reader such as herself. She finished administering Jax’s medicine that morning before sitting at the desk chair.

“Mr. Krolik- …Pardon me. Jax. I’ve gotten a wonderful idea. Would you like for me to read to you? There isn’t much else to occupy our time with. A distraction is just the thing you need, isn’t it?”

Jax massaged his temples, a futile attempt to alleviate some of the pressure in his skull.

“I suppose so… But are you certain you’d enjoy that? Your voice may-”

Pomni interrupted. “Enjoy it? Jax. I’ve waited 25 years to meet someone, anyone to share my love of literature with. My parents were never interested, Mr. Kinger and Ragatha listened but had never read what I wanted to discuss… It would be an honor.”

Jax looked at Pomni. The young woman had her hands clasped together and wore an ear to ear grin, the first time he had ever seen her give a full-on smile. She was… beautiful, when she smiled. Perhaps that was the fever talking. Even still, he couldn’t help but smile wearily right back at her.

“I couldn’t turn down a look of such excitement even if I wanted to. I’d be honored if you read to me, dear.”

Pomni giggled with ebullient glee before she could stop herself. She blushed, covering her mouth and clearing her throat.

“I’m thrilled to hear that answer. Tell me, what would you like to read? There are hundreds of options. The only book I would request we not read is Humidity, as I’ve just finished that one. For a later date, perhaps.”

Jax rested his head on his pillow and thought for a moment. Thinking earnestly was difficult with a brain addled by pressure and a gnawing desire for opium..

“Something quite long and dense. Something that I can really become engrossed in without the prose being too dry. Something…. I can really become lost within.”

And please, opium. Please please PLEASE let him have some opium. He would feel ill for the rest of his life at this rate if he didn’t get opium-

“I have just the thing,” Pomni said excitedly. “I’ll be back in just a moment. Oh, I’m sorry, I haven’t asked, have you read The Ties that Bind by Antoine Goethe?”

“Mmm… no. No I haven’t.” Jax said.

“Oh, you’re in for such a treat! I have a copy in my father’s library. I’ll be just a moment!”

Pomni leapt from her chair and hurried out of the room. Jax chuckled a bit, watching her disappear down the foyer steps. He had hardly seen her react with such enthusiasm to anything. Well, positive enthusiasm.

He laid back on his pillow and looked up at the ceiling. He had already counted the dots and smudges on it. 62. 43 dots, 19 smudges. Allfather save him, did he ever need opium. It would be so much easier to enjoy… anything if he didn’t feel violently ill. He was a wretch without laudanum… Having something to focus on other than his all-consuming need sounded pleasant, however. Even if it would be unsuccessful.

He dreaded the next time that Alton reduced his dosage. Sleep was already nearly impossible with how horrid he felt, and even if he could sleep, he dreamed of opium. Horrific, perverted dreams of opium. A woman, her eyes replaced with crimson red poppy flowers. Brown, psychoactive nectar oozed from the flowers down her cheeks, and she presented him with an entire bouquet of the dripping things, tempting him to drink his fill.

But, if he didn’t receive enough opium, he wouldn’t be able to sleep at all. No escape from the pain. Hours and hours and hours of nausea and aches, trapped in this cramped little room. He could imagine it now, his eyes red and exhausted but unable to find rest, his brain fizzling from overuse until it popped like a lightbulb and died. Completely alone in the dark.

He heard the front door open and close, and the pitter-patter of feet on the stairs. Pomni returned with a door stopper of a book under her arm.

“Apologies for the delay. This is a rather sizable novel, if you couldn’t tell. Do you need anything before we begin?”

Jax shooed away the single request that his brain screamed for. “No, this should be just fine. Thank you my dear…”

Pomni smiled again. “Then let’s sally forth. I can hardly wait.”

Pomni flicked to the beginning page and cleared her throat.

“��So. When The Allfather, in his wisdom, created the cascading spheres of existence, he created that of Men last…’”

—

Four days came and went, Pomni reading to Jax for almost 12 hours every day. The Ties that Bind was by no means a short story, and yet they were nearing the end of the novel in a little more than half a week. It helped that Pomni was quite the orator. She spoke quickly yet clearly, seldom fumbling with difficult to pronounce words. She only stopped for meals, explanations, or the occasional long and quiet sip of water.

Jax was a talented listener as well. He only interrupted when he had to leave the room to be sick, and on rare occasions dozed off for an hour or so from the weariness of intense illness. Otherwise, he was attentive and insightful, asking good questions about the novel’s characters, some even Pomni had never thought to ask.

“Do you believe Jeremiah has feelings for Garvey?” he asked two days into the novel.

Pomni looked up from the novel and blinked. “Feelings? I don’t catch your meaning,” Pomni replied.

“Do you believe Jeremiah’s hatred for Garvey is a defense mechanism against the former’s feelings of attraction for the latter?” Jax clarified. “It would make sense. He tries to sabotage Garvey’s relationship with Edelweiss not out of love for the woman, but out of an ill-defined ‘disgust’ for Garvey. It could be a matter of social class, or he could be concealing his true sexuality.”

Pomni felt another smile creep up her lips as she looked back at the text. “That is a unique perspective. Unlikely, but original. I admire it.”

Kinger was more than happy to assist. It had been ages since he had entertained any guests for a significant period of time. In between caring for his insect collection and making sketches of some taxidermied Silurian beetles, he brought his two visitors small meals to curb their appetites and occasionally sat in to listen to Pomni read for a while. There were moments when he jumped in surprise at seeing Pomni return the dishes to the kitchen, but each time Pomni patiently re-explained the situation.

—

On the fifth day after the visit, Pomni received her wedding dress. Bubble somehow managed to haul the dress, which was packed in a sturdy pinewood freight box, up to The Shutnyk Estate’s front stoop. Again, most of Primum Peccatum’s citizens found it tiresome to try and explain how Bubble accomplished such feats.

“Please sign your name here, Mr. Rucksack!” he squealed, holding out a clipboard and pencil to Vladimir with no visible hands.

“That’s ‘Shutnyk,’ sir. Honestly, how do you find anyone’s domicile if you have such trouble remembering a single surname?” Vladimir groused as he signed his name.

“All apologies Mr. Knotwrap! Here’s the tool you’ll need to open the box! PTOOEY!”

Bubble spat an iron prybar onto the stone porch with a loud clattering ring. He then tucked his clipboard into his mailbag and bounced away down the path like a child’s rubber ball.

It took the combined efforts of Vladimir and Zooble to pry the lid of the crate loose, the nails squeaking as they were dragged from the wood. Zooble took the lid and put it in the back garden for kindling. The dress lay in the crate, worn by a sewing mannequin, insulated on all sides with eight inches of straw and wrapped tightly in brown paper. Zooble removed the mannequin from the crate, the headless, handless and legless thing looking like an effigy meant to be sacrificed. With a few swift claw strokes, Zooble removed the paper, and the dress fell free in a plume of feathers.

“Oh… it’s beautiful,” Mirella sighed. “Pomni, won’t you come try on your dress?”

Pomni watched the extraction from the second floor landing, holding onto the banister. She took a quick step back.

“Erm… is that wise? Isn’t there an old wives tale of bad luck occurring if the bride tries on her dress before the wedding?” she replied.

“Oh, hardly, piccola. Come now, let’s see how it looks on you!” Mirella insisted.

“Mother, I really should be…” Pomni began, but trailed off. She wanted to finish her novel with Jax.

“Ms. Shutnyk, respectfully, you should try on your dress. At least to see if it needs any adjusting.” Zooble said.

Pomni opened her mouth to reply, but closed it soon after. Zooble made a fair point, as always.

She decided to change in the dining room. It took 15 minutes, but Pomni eventually figured out how to get herself into the blasted thing. She remembered a passage from one of her novels about getting into a wedding dress, and the strategy that the character adopted worked quite well for her, shockingly enough. She looked at herself in the mirror.

“I’ve dressed now!” Pomni called. At this announcement, her mother hurried into the room as quickly as she could without outright sprinting, Vladimir and Zooble following after. Mirella put her hands to her mouth and gasped.

“Oh, darling…”

The dress was a perfect fit. Shiny white, sleeveless and only reaching her chest. It was patterned with pearl-like, sequential beads of fabric, neatly split into two halves by a white waistband. The bottom half of the dress was decorated with feathers, beginning with a few up at the hip before thickening into a full plumage down at the hem. The frosty paleness of the dress amplified the raven black of her hair, and made her blue eyes glimmer like freshly polished aquamarines.

“Do I look half decent..?” she asked, glancing away from the three pairs of eyes on her. Her skin prickled with itchiness.

“You’re so beautiful. Oh, I could swoon!” Mirella took out her fan and flicked it open, fanning herself rapidly and biting back tears. “Vladimir, look at our little girl! Isn’t she just exquisite?”

Vladimir looked the dress up and down. He must have still been a bit sore about the price, as well as everything that occurred during the Kroliks’ visit. But he managed a smile.

“You look gorgeous, lisichka.” he said. “The spitting image of the ideal Telychian woman.”

“I’m not too certain about the ‘ideal Telychian woman’ bit, but you are stunning in that dress, Ms. Shutnyk,” Zooble said. “We owe Mr. Gummigoo our thanks for such intricate craftsmanship.”

Pomni blushed deeper and kept her gaze fixated on the floor. She was still incensed at her parents for their foolhardiness these weeks, doubtlessly, but… she couldn’t help but feel a warmth inside upon hearing them genuinely call her beautiful. It did make her feel a hint of regret…

“Well… I’m very pleased to hear that. I… I’m rather looking forward to wearing it for the ceremony,” she said. “But I must be going. Jax is expecting me. Today is another milestone in…-”

She paused.

“Well, he was improving last night, and hopefully this morning his symptoms will have further improved. Zooble, you don’t mind putting my dress back on the mannequin, do you? I’m unsure how to go about it…”

“I don’t mind at all, Ms. Shutnyk. Do not forget your book.” Zooble replied.

Pomni peeled herself out of the wedding gown and back into her plain yellow and green sundress. She sighed with relief, her body being able to breath again: She hurried up the stairs to her room, picking up The Ties that Bind as well as a pink faux book box she received for her 16th birthday. It had a small brass lock and key, “for hiding secrets inside,” her mother had told her. The only issue with such a gift was that Pomni had nothing to hide for the past 9 years, until this week.

She took the tiny brass key from her pocketbook and opened the lock, taking out the bottle of laudanum from inside. Alton entrusted her with the responsibility of hiding the narcotic before he left for Blackshell Bay. She swished the liquid about inside the glass bottle. About five drops or so left. She’d need a new bottle in two days. Today was the first reduction of his dosage since he started the tapering process. She hoped he took the news well.

—

“I’m only to receive one drop?’” Jax cried, sitting up in bed.

“That’s correct. Those were Alton’s instructions,” Pomni replied. She set down his sick bucket beside the bed after washing it in the tub.

“I… I don’t believe I’m ready.” Jax said.

“Yes, I know. Will you please open your mouth?” Pomni squeezed the bladder of the tincture dropper, filling it with brown liquid.

Jax did so, Pomni putting a lone drop of laudanum on his tongue. She replaced the dropper and tucked it into her purse.

“…Apologies. That sounded quite cold. I struggle with empathetic language…” she admitted as she placed her purse on the cluttered desk. “What I meant to say is that… I know you’re frightened. I have never felt withdrawals, but I have been ill before. And I can only imagine how dreadful it would be to have the symptoms last this long…”

She picked up her novel and dragged the desk chair to the side of the bed.

“But, you have my word that I won’t leave your bedside without prior notice. I will keep you company for as long as you like. If you’d like for me to stay up all evening with you, then I shall. Insomnia is a symptom of withdrawal, is it not? I am no stranger to reading until the sun comes up. Although I may need to rest my voice as I’ve come dreadfully close to losing it the past few days.”

Pomni looked Jax in the eye and smiled.

“I’m quite fond of you, Jax. Therefore, I’m willing to help you through this.”

She quickly glanced away and itched a spot on her arm, but a trace of a smile remained. Jax felt his face warm up as he smiled right back.

“I’m quite fond of you as well, Pomni. You know, we should consider marriage.”

Pomni squinted and looked at Jax. She caught onto his jest after a few moments and smiled, then laughed. Jax laughed with her. For a few precious seconds, he entirely forgot about opium.

—

Pomni made good on her promise. She remained at Jax’s bedside the entire day, leaving only to use the restroom or to rinse out Jax’s sick bucket. Jax’s symptoms, unsurprisingly, worsened. He developed a high fever of 101 degrees, complete with chills and cold sweats, and his nausea worsened. As such, they needed to close the window to keep any drafts out. Pomni had donned one of Alton’s peppermint oil masks to curb the resultant entrapped odor, occasionally refreshing it to keep from going “scent-blind.”

The morning became the afternoon, which drifted into the evening. Pomni read the last sentence of The Ties that Bind just before sunset, closing the novel and clearing her throat.

“How did you enjoy it?” she rasped. Her voice was largely spent, but she wore an eager smile.

“My dear, it was wonderful. What an ending.” Jax said. “Mr. Goethe really knew how to tie up every loose end. I can’t say I was expecting Garvey to end up being the one to eliminate The Grande Masquerade. I suppose it fits the theme of the class war though, does it not?”

Pomni nodded in agreement. She cleared her throat again and stood. “I shall return in a moment. I’d like to get something for my throat. But I believe it’s time for your laudanum.”

Pomni gave her fiancé another solitary drop of opium. It wouldn’t be enough to stop the symptoms, but it would hopefully decrease their severity. She was going to up his melatonin dosage tonight. While those vitamins could also be habit forming, they were hardly as dangerous as opium… and Jax needed some rest.

She left for a while, returning the laudanum bottle back into her false book at home, obtained several real books from her father’s library and brought them to Jax’s room, and made a pot of coffee in Kinger’s kitchen. She had no need for coffee, as she got plenty of sleep and was gifted (and cursed) with excellent focus. But she planned on staying up as long as Jax was awake tonight. That could be until midnight, or the witching hour, or sunrise. And for that, she would need caffeine. Not only that, but a hot drink on her weary throat would feel excellent. She thought about making Jax a cup as well, but decided against it. The last thing he needed was some kind of stimulant.

She opted for warm milk instead. Although, given her dreadful track record with cooking, she asked Kinger for assistance.

“Why certainly, Ms. Shutnyk! I remember when I used to make you some warm milk when you couldn’t sleep for the winter solstice! I’ll be just a moment!”

Kinger put a saucepan of milk with a spoonful of honey on the stove. Pomni grinned a bit at his enthusiasm. He really was a natural father figure… She always thought it a dreadful shame that he had no children. Perhaps it would have benefited his mental well-being…

Children. Again, she was on the subject of having children. …Later. There were other, more pressing concerns at the moment.

She poured herself some coffee, borrowing some of Kinger’s milk and a few lumps of sugar. After stirring them into the mug, turning the shiny black disk of coffee light brown, she had Kinger pour her some of the warm milk in a separate mug, the older shapeman saving the rest for himself.

“My appreciation as always, Mr. Kinger,” Pomni rasped. “We really don’t deserve your hospitality.”

“Hogwash,” Kinger waved his hand. “I’m honored to assist your fiancé on his journey to self-betterment. Hurry along now before your milk cools or it will no longer be soporific.”

Kinger placed a small, fatherly kiss on Pomni’s forehead before exiting the kitchen with his share of warm milk. Pomni smiled and went upstairs with the two steaming mugs. She’d have to set a few days aside to visit Kinger after the wedding.

Perhaps more than a few. Lovable old fool.

—

Pomni sat at the desk in Jax’s room with an oil lamp for light, reading a wordy narrative poem from one of the anthologies she brought over. She brought two disused and cobwebbed lamps from around the estate into the room, one for her and another for Jax. As she suspected, the warm milk did little to actually help the rabbit fall asleep, but that was why she brought over an abundance of reading material. If he was to be stuck awake through the wee hours of the night, it was just as well he had something to do…

He sat up in bed reading a lean novel at the moment, Superhuman by Dean Rush. A well-written, if rather self-important 150 pages detailing a man’s rejection of the bland and unfeeling social norms of the time. Pomni often joked to herself that if the main character was female, the story would balloon from 150 to 1500 pages with all of the obstacles she would have to endure.

The coffee, unsurprisingly, worked a treat. Pomni quaffed her mug of the brew in a half-hour or so, and her brain was suddenly operating at 120%. She drummed a finger on her thigh rapidly as she read through the epic poem in front of her. She wished she had brought over her pen and some paper so she could do a proper close reading of the poem, but the mosquitos would be rampant at this hour so a trip to her house wasn’t worth the bites.

What was the hour at the moment, she wondered. She glanced over her shoulder at the clock. 2:20 AM. Goodness. She hadn’t stayed up this late in years… The last time she could recall was in her teens, when she endeavored to finish the third volume of Berndt Isley’s Sycamore before the fourth volume hit the shelves that December. She succeeded, but the next day was perhaps the only time her teacher ever gave her a demerit for sleeping in class. She didn’t regret it one bit.

There was a flutter and soft thump, Pomni’s ultra-alert face flicking over to the source like a watchdog. Jax had slumped over, the Rush novel sliding off his lap onto the floor. He snored softly. Pomni gave a mildly amused “hmph,” picking up the novel and setting it on the desk. That book quite literally put him to sleep. Jesting aside, she was relieved for her fiancé. At last some respite…

She had no reason to sleep at the moment, as her brain still sparked with energy. But she did need the lavatory, so she excused herself to do so. Upon returning, she found Jax entangled in his bedclothes, eyes closed and mouth strained in a grimace. He gave a weak, far-off mewl of fear.

“Jax…?” Pomni whispered. Her voice had yet to fully return.

Jax laid still a moment before thrashing about, mumbling something.

“Jax, you’re having a nightmare,” Pomni whispered, going over to the side of his bed.

Jax laid still again for almost a full minute, then cocked his head to one side and squinted his eyes. He mumbled again, this time clearly enough to be understood.

“No… father…” He gave another whimper of fear and rolled onto his side, curling his knees to his chest.

Pomni hesitated, and after a few moments of trepidation, placed her hand on his shoulder. It quaked, and sweat dampened his nightshirt. She felt the familiar burning sensation on her hand, like she had placed it on a hot kettle and needed to remove it immediately.

“Jax, it’s me… It’s Pomni, please wake up..!” she whispered. She jostled his shoulder, fighting the urge to pull her hand free.

Jax’s yellow eyes shot open with a gasp, and he scrambled backwards on the bed, pressing himself to the wall.

“FATHER- no, please, I didn’t… …What?” Jax looked around, his mind not fully cogent yet. He glanced all around the room for where Drexl may have hidden, but, seeing only Pomni, he slumped against the wall, breathing unsteadily.

“…I’m afraid you were having a nightmare, Jax.” Pomni whispered. “A shame, you had just fallen asleep…”

“Father… he hasn’t-?” Jax muttered.

“Your father is not here. You’re not in any danger, I promise you…” Pomni whispered.

Jax looked down at himself and nodded. His eyes were bleary and expression flat, but the soft quivering of his ears betrayed his fear.

“Jax…” Pomni began. She suddenly felt an overpowering urge. Perhaps her inhibitions were lowered by the caffeine, or perhaps a latent feeling had at last bloomed within her, but she climbed onto the bed. Jax turned to look at her.

“Miss Pomni…?” he asked.

“Please don’t speak. Just… hush.” Pomni whispered. She knelt on the bed and chewed her thumbnail. “Oh, blazes… 1… 2… 3.”

She hugged him. His rail-thin body jolted at the sudden gesture. Pomni squeezed him, ignoring the muggy warmth of his shirt, as well as the dampness of sweat down his back. She put a cheek to his chest, listening to his rapid heartbeat, which surely matched her own. He put a paw on her back in reply.

She wanted so badly to release him, her body pleaded that it stop touching another living, breathing thing. And yet, bafflingly, she wouldn’t have let him go for the world. He didn’t deserve to suffer, especially not on his own.

[boabel]

hello i saw your reblog so i’m here to bother you with questions!! do you have any thoughts on district 9/what life was like there during the original trilogy?

YES I DO!!!! im gonna break this down into sections because it's gonna be a LONG post (sorry in advance)

daily life:

district nine is the third poorest district of panem, with each person taking out approximately 4-5 tesserae each year. this means that their living conditions aren't necessarily the best.

most houses tend to be situated close to where jobs are done, with children choosing a trade to work in and eventually moving/building a house to where that trade is located. the main trades are farming, grain transport and mill work. there are other trades, though, inherited from parent to child such as bread making and alcohol production. the houses are very hut-like and are predominately made out of wood, which is quite inconvenient considering that the extreme heat causes fires quite regularly but wood is the cheapest material they can afford.

the food in the poorer part of district nine mainly consists of grain ration (tesserae) and things that are grown/scavenged from the land like wild onions, chives and such and things they trade with peacekeepers/people who live in town which is technically illegal but everyone turns a blind eye to it. though, starving is quite common among the poorer people of district nine. the richer upper-class tends to live in the main (and only) town, where the reaping happens. their diet consists of more expensive things like honey, some forms of meat and bought vegetables/fruits.

hunger games:

i personally headcanon district nine to have four victors (one deceased by the time of the 3rd quarter quell), here are their names:

- anona ryan who won the 20th games (deceased before quarter quell)

- ceres miller who won the 47th games

- angus flaxon who won the 48th games

- thérèse "thea" vaughn who won the 68th games

district nine didn't do the best in the hunger games, but not nearly as bad as some other districts such as twelve, six and eight. children in district nine start their profession at the age of thirteen, but have school trips and lessons to teach them how to farm grain before that.

they excel at scythe and sickle work and occasionally use pitchforks, which could be useful in the hunger games. they also know a vast range of knowledge about the grain they farm, and about food in general which could also come to use. they tend to be physically lean and can carry quite alot due to their profession, but tend to be on the smaller side due to their district being the third poorest.

culture:

district nine is a very musical district, which values bars and taverns and places like the hob for people to perform in. there will always be a singer and multiple dancers on the stage who also know gymnastics. it's more performance-based than say the covey in district twelve. those sorts of things boost morale among citizens of district nine, since their jobs are so rigorous. the love of music tends to come from the mockingjays, which exist in district nine as well as eleven and twelve.

there are also many festivals celebrated in district nine, such as harvest festival and new year. those are mainly celebrated by wearing the best clothes they own, having a day off of school and going to a performance where they honor the harvest.

weddings are also very important, with newlyweds weaving wheat into eachothers hair to signify their bond. there are lots of other rituals like this (similar to the setting the bread on fire in d12) that district nine citizens perform during other holidays such as birthdays or summer festival.

district nine's people tend to wear practical, but subtly colorful clothing during the day when at work, but when they are at home or if they perform they wear colorful skirts/clothing. they tend to make most of their clothing themselves, usually using the crochet technique.

sorry for the long rant, im definitely sure i missed something so i may add on to it later <3

[transactinides]

i'm super bad at cooking and never know where to start because every recipe out there asks for ingredients i simply don't have at home so do you perhaps know what basic ones would be good to stock up on? like eggs and stuff...especially when it comes to spices i have no idea what is okay to use

Haii o/ very honored that you sent me an ask, and ofc I’ll do my best to help! This reply got a bit out of hand so. Long text under the cut. Behold. Feel free to reach out in asks or dms or whatever with any future questions (@ everyone tbh).

Food is, of course, very subjective, so my idea of a perfect list of foods to keep a stock of will not be universal, but I hope this will, at least, give you some ideas if anything. 

First of all, I usually mentally break down my typical weekday recipe into vaguely carbs source - protein source - veggies, buy a couple of options for each category and just switch them around for variety. My standard set is

rice / pasta (usually spaghetti re:shapes) / glass noodles

eggs / chicken / tofu / bacon

random pack of frozen vegetables, bell peppers, eggplants, tomatoes, cucumbers, leafy greens. garlic and onions too

I have an option of making egg fried rice with chopped up bacon and added frozen vegetables one day, then blending the leftover vegetables with bell peppers and tomatoes to use as pasta sauce with chicken and spaghetti the next day, then branching out and making eggplant tofu stir fry with glass noodles, then using whatever eggplant tofu stir fry i had left as rice balls filling and making myself a quick vegetable salad on the side… And all those things are easy to make and don’t need much fussing around. 

Other options to consider would be potatoes (you can roast them with whatever, boil, fry, etc), buckwheat (my wife doesn’t like it otherwise I’d use it more often), kidney beans and chickpeas for your carbs*; fish and meat for your proteins (those are. a bit too expensive for me usually); carrots, cabbage, leeks etc. 

The list looks long, but, again, you just need to pick out a couple of things from each group and throw shit in a pan so to speak. And a lot of them are easily soup-able (boiling water chicken potatoes carrots rice? boom soup. etc), which is another easy base recipe to exploit.

Now to the matter of spices. Salt and pepper are obvious enough, but a good thing to look for are, especially if you are just getting into cooking, spice blends. Something something French Herbs™ something something Taco Seasoning™ something something Seven Spice™ something something Garam Masala™. There’s a lot of different ones, but they are, essentially, a formed flavor profile in themselves, so you don’t need to worry about mixing spices and herbs that might not go well together, and by paying attention to contents you can learn for yourself what individual seasonings are commonly used together.

Also, everyone, hold your judgement real quick and trust me with this, but ooh I always save leftover flavor packets from instant ramen and reuse them in other dishes. Egg fried rice just doesn’t taste right without suspicious red powder courtesy of shin ramen… It’s probably MSG my beloved or something…

While I’m at it, bouillon cubes are handy to have, you can use them for soups, crumble them up in other recipes. Adding one to the water you’re cooking rice in is a great hack at making it more flavourful.

In general, while I do actually have way too much spices (and keep buying more… very excited about my newly acquired dried tarragon…), the ones I’d advise to have for an average person would be:

Salt (ideally both coarse grain and fine grain, but fine grain only serves you just right)

black pepper (both in a mill/grinder and peppercorns), red pepper flakes

paprika, garlic powder, ginger powder

bay leaves, dried oregano, basil, thyme, dill, cinnamon, coriander, cardamon, cumin, turmeric, sumak....

I really got a bit carried away by the end, but. You don't actually need to buy all of them and at the same time, just start with whatever couple of things you'd need for whatever you are cooking and let your collection build up over time, since spices aren't something you need to buy often anyway 👍

Other things I think it’s nice to have in stock in your kitchen would be flour and baking powder, vinegar (distilled vinegar, rice vinegar… I like to have balsamic vinegar too but it’s so expensive it’s ridiculous ngl), soy sauce, cooking oil of your choice (I use sunflower oil, olive oil and sesame oil), panko or breadcrumbs, starch (i have potato starch, cornstarch and tapioka starch, I would suggest just getting cornstarch at first).

* going to clarify here that while beans are often brought up as a source of protein, most are rich in complex carbs, excluding edamame and green beans for example. And since I mostly often cook beans with meat, they check out my daily carbs in my head.

[sequencefairy]

Disclaimer before I tell this story: I like to drive fast, I know the dimensions of my vehicle, I know what gap I can fit into, I commit to my choices when I'm in care and control of my vehicle. Second-guessing yourself will get you killed, so decide quickly, and then make your move. Fast and accurate, people.

Couple of weeks ago, I was driving to the city from home. Home is a small town, and the city's the city. Lotsa traffic. I regularly get frustrated with people in the city who don't use their signals, or who try to change lanes into the side of me, or who run lights, etc. But the drive in is nice at that hour of the morning, usually! It's county roads and then the highway and usually I'm leaving early enough that I miss most of the traffic.

So, I'm past halfway, and I'm in a little group of cars and we're stretched out doing like, I dunno, a buck fifteen (speed limit is 80km/h, roads were dry, sun is rising, no one is following too close), and behind me, on my left, I see this pick up truck.

He probably did eight of us, hauled in two cars ahead of me, and then popped out again to do three more, and then two more, and then i lost him over the crest of the hill. If we were doing a buck fifteen, he had to have been pushing a buck thirty going by me. Where's a cop when you fuckin' need one, right?

So, I'm like whatever, he'll get his someday. Firm believer in the balancing hand of the universe, me.

We come up to this lone traffic light, which is usually green, but today, someone must've been coming up from the other county road, and that's chill, it's green again, but we're slowing waaaaay down because at the head of the line is a full grain truck. He's getting himself going and shifting through his many gears to do it, and it takes a while! It's fine, I know he'll get up to speed and I know we're coming up to a town where the speed limit drops to 60km/h halfway up a hill and then 40km/h through the centre of town, so I am not minding that we're taking our time.

This little Chevy SUV roars past me on the left, and he's making stupid passing decisions. The pickup truck earlier wasn't making the best choices, but he wasn't passing going up a blind hill or nipping in and out without a signal which is making everyone in our little column nervy, which means brake lights and people bunching up, and I'm like, okay, well, this is getting dangerous, so I'm backing off and off and leaving a bunch of space between me and the SUV in front of me, you know, just in case we gotta stop suddenly 'cause the idiot has caused a wreck further up.

At this point, I'm really starting to wonder why I haven't seen a single fuckin' cop this whole trip. There's usually at least one, and sometimes also a ghost car doing a speed trap, but there's been nada today.

We get to where the speed limit drops, and the grain truck turns into the feed mill, as I figured he would, and then traffic slows to a fuckin' crawl. Sure, it's 40km/h on the other side of the lights, but like, it should still be moving. So I'm like, what has happened? Is there a farm implement? A horse and buggy? (I do this entire drive through Mennonite country after all).

Then, I notice debris on the road. Bits of car. And I'm thinking oh no.

And then, I see it.

On my right, pulled over to the side, out of traffic, I spy the little Chevy SUV. His driver's side rear quarter panel is mangled, his tire's gone. The guy's out of the car gabbing on his phone so he's clearly fine. And THEN, on my left, on the shoulder, as we all crawl through town, in front of the private school that is the reason for this speed limit, is the pickup truck from before!

His right passenger front quarter panel is scraped to shit, his front bumper is hanging off. He's standing in front of his truck, hands on his hips, looking very put out by his circumstances.

I have never in my life seen karma applied with such a precision edge. No other vehicles were involved. Just the two idiots who were in such a fuckin' hurry they were probably playing leap frog chicken in a school zone. Truly, a thrilling conclusion to that drive.

[sidewalkchemistry]

Why Cleaner Diets (Plant Based, Whole Foods, Raw Vegan, etc) Make People Sick & How to Easefully Adopt a Healthier Diet🦋 | Holistic Leveling Up!

Heard of people breaking out, unbalancing their hormones, getting fatigued, losing hair, developing gut issues, or becoming prone to colds having made a perfectly nutritious upgrade to their diet? (BTW I don't mean anything low-carb or high-fat. These don't meet the body's actual needs and lack fiber. They are not wise to practice unless you want fatigue and constipation).

Apart from the psychological and social difficulties of adhering to a healthier diet, there are also the physiological effects. Many people will claim that fully adequate diets made them sick and it must just not work from them because "everybody's body is different." The actual reason for this is that the body's natural detoxification pathways become less encumbered, and especially if drastic switches are made, the rates of cleansing can be too intense (simply eating more nourishing foods over junk foods is cleansing as it supports detoxification rather than inhibiting it). Most people are unaware that we have to take such permanent lifestyle transformations like this gradually, especially if we come from a history of illness or heavy junk food eating. I always recommend using the transitory principles of the Mucusless Diet Healing System (devised by Prof. Arnold Ehret), no matter how you are changing your diet. So, if you are looking to nourish your body as it deserves, seeking to remove processed foods, towards a primarily-fully whole foods, plant-based, home-cooked, mucusless, and/or frugivorous diet, all of the following applies.

Step 1: Understand that everything in nature makes permanent changes with transitory phases. For example, the life cycles of animals and growth of plants. Ehret says that "Nature's mills grind sure but slow." Overnight, cold turkey methods are not reliably effective because they work against nature. What we eat affects us chemically several times per day. To make a change in our foods is to change the chemical environment within us. (Making continual, progressive transformations to diet & lifestyle can look like this).

Step 2: Eliminate the worst mucus-forming foods first. Pus-forming foods (animal based products) are the most obstructing as they decompose in the digestive tract. They create the most powerful cravings and impediments to healing, since they have gummy residues and are fiber-less, which causes them to struggle to be fully eliminated from the digestive tract. If you are already off of animal ingredients, reduce/eliminate rice, gluten pasta, and other sticky grains from your diet. Opt for more coarse, sprouted, and gluten-free grains, like wild rice, millet, and buckwheat (until you transition away from them if that is your goal).

Step 3: Increase your intake of fruits and vegetables, especially the virtually fat-free and starch-free [or starch-free once cooked] ones because they are mucusless (for example, avocados, potatoes, and cassava are mucus-forming). These will help you to adjust to more nourishing meals because they are the best at developing a diverse & balanced gut microbiome. Base your meals around ripe fruits and well-grown vegetables. Have a predominantly or all-fruit breakfast (eg. baked peaches, spiced and stewed apples, smoothie, or fruit salad). Have a large delicious salad as (the bulk of) your dinner. Or follow the principles in the Transition Diet sections of the Mucusless Diet Healing System for most effective results. (For sensitive tummies or those unused to a fiber-rich lifestyle, introduce fiber gradually, focusing on fruit fibers, fresh cold-pressed juices, and smoothies). BTW eat enough! It can take a while to get used to feeling full up on plants. You may feel like you're eating tons, but it's all good :)

Step 4: Assist your body in its detoxification with holistically healthy habits. The most important of these is to undergo colon hydrotherapy. I know it seems strange from some, but since the gut is the foundation to our health and we have a long history in eating so many unsuitable foods don't eliminate completely (as we see with the prevalence of colon cancers and digestive problems), giving that additional cleaning to the intestines is as important as brushing your teeth. After having a natural bowel movement, it is suggested to do a lemon and distilled water enema (once a day to once a week, for best results). Enemas and colonics can also help relieve symptoms caused by lymphatic congestion, like headaches, colds, edema, bloating, toothaches, etc. Other holistic habits to assist cleansing: sweating, exercise & stretching, sauna, sunbathing (start with short periods in sun), salt/herb baths, fresh juice in the morning, breathwork, meditation & mindfulness (reduce stress), laugh more, get fresh air, aromatherapy, herbal teas, rational fasting protocols (begin first with mastering intermittent fasting and proper break-fast), naturally laxative food herbs (prunes, beets, chia seeds, psyllium husk, spinach, dates, etc), sound healing (relaxation), dry brushing, lymphatic massage, use of non-toxic products, etc. Try not to practice extreme things which can "shock" the body into intense detox phases. For example, cold plunging can be unhealthy for people with unregulated nervous systems.

Step 5: Kick out unhealthy cravings naturally. Replace them with whole food plant based, homemade alternatives. Or if you absolutely can not shake them, continue with your regular menus and eat it after your dinner salad. When your cravings are strong, be sure to continue with your colon hydrotherapy routine. Soon, your body will become cleaner and more sensitive to the foods (you will not want to experience their effects) and/or the craving will go away. Your cravings will tend to become healthier, for things like beans and your favorite fruit, rather than pizza and deep fried things.

Step 6: Keep things exciting. People often think eating healthier means more boring meals. Pfft. That's the exact opposite. There's so much intrigue in preparing high quality meals for yourself. And then...Your palate for all the rich plant flavors will expand too. I encourage you to try new fruits, vegetables, and herbs. Try some different beans, nuts, seeds, and grains too (if your goal isn't to be mucusless). Go to farmer's markets, wholesalers, ethnic markets & aisles, big box supermarkets, online specialty organic retailers (for bulk ingredients like dried fruit, herbs, or spices), and even clean convenience store items (eg. I've found unpasteurized tropical fruit pulps for smoothies, with no added ingredients). Research about the cuisines and herbal traditions from your own cultures and others. Often, the meals of the poor citizens were the most nourishing all along. You will discover more flavor combination ideas for salads, dips, sauces, spice blends, and teas. Rediscover that appreciation for simplicity and refreshing flavor in your meals.

Step 7: Enjoy the transition to doing bigger and better and more nourishing things for your body. You will easily become an expert in your own body and empowered to take your health into your own hands via these methods. Sometimes, it will feel arduous to get into the routine of meal prepping and grocery shopping -- but you're absolutely worth that effort. Understand the position you are in. You are making permanent epigenetic changes to the genetic codes you have been passed down. This is a gift that will impact the children you may have, the friends you make, the people you meet, and the generations to come. When we heal ourselves, we are not just healing our individual selves. It is about helping our world which has become so sidetracked with destructive habits & refortifying the influence of the nurturing instinct.

BEFORE YOU GO✨

Here's some extra guidance from 20+ year Mucusless Diet Healing Practitioner and Arnold Ehret expert, Prof. Spira in his article "Art of Transition":

"Although Ehret was a fruitarian thinker who asserted that a mono-fruit diet is the best for humans, he by no means suggested that people in our pathological condition can achieve such a level immediately without a considerable amount of dietary transition and PRACTICE of the Mucusless Diet. Many health seekers hear of fruitarianism and aspire to just jump right in without an extended period of transition...

Ehret’s healing system is not immediate raw-foodism, mono-fruit diet, or irrational extended water fasting, but a SYSTEM that coordinates the use of raw and cooked mucusless and mucuslean menus—in concert with short and long term periods of RATIONAL FASTING—to safety and effectively transition off of all mucus-forming foods. Yes, raw-fruit-mono diet is identified to be supreme, yet we must earn this level of excellence.

Not over night, but only after having paid reparations for the wrong that we, and our relatives, have done to our bodies all the days of our life. The key to sustaining the diet on a long term basis is the mastery of the Art of Transition. Whether it is through intuition, intellect, spiritual awakening, or scientific understanding, emancipating oneself from eating pus and mucus must be a top priority for those interested in physiological freedom.

And after generations of mucus-eating ancestors, it will simply not happen overnight. There is no shortcut around the transition. As Brother Air often says, 'you can be on the transition diet for more than 30 years if you need to be, but you will still be here.'”

May all beings be blissful💚😊🌼

[studioahead]

Artist Spotlight : Nobuto Suga

It will surprise no one that Studio AHEAD loves walking through the deep forests of Marin. So it was a delight to speak this month with Nobuto Suga, a Japanese-born woodworker who shares with us not only an appreciation for Northern California's forests, but a willingness to allow the natural world to influence and guide his creative work. To look at a Suga piece is to read, behind each block of wood, the tree that gave the piece its form and the landscape that gave home to the tree: "We are not separate from our natural world. Nor are we separate from each other." We were happy to speak of creative partnerships with those we cherish: in our case, Elena and Homan; with Suga and his partner Amy.

Studio AHEAD: Share with us some of your journey in arriving to California. Did you grow up here? What was your introduction to woodworking?

Nobuto Suga: I grew up in the countryside of Hiroshima, surrounded by forest and farmland. I started playing around with wood when I was sixteen. I remember one day my father brought some pieces of milled lumber home. The pieces came from trees that had been cut down on one of his landscaping sites. I was fascinated by the grain patterns in the wood and I wondered what form I could shape from the wood. I made a towel rack and some shelves, those were my first woodworking projects. They are still in my family home, and whenever I visit there, I see the living element of memory in those early pieces. 

In 2000, I went to upstate New York to study ecology and gain a wider understanding of ecosystems. On a visit to the West Coast my eyes were opened by the majestic landscape of an old-growth forest. When I settled in San Francisco in 2014, I reconnected with the forests and woodworking. I have been deepening my appreciation ever since.

SA: Does the region where the tree grows affect how you work with it? Does a tree in Japan necessitate a different way of keeping its integrity than does a tree in California?

NS: Yes, absolutely. It does affect how I work. I had an opportunity to work on the edge of the coast recently under an old cypress canopy. I felt a direct connection with the surrounding elements—the wind and the rocky landscape. Connectivity to place is a very important part of my process when forming and laying out a vision and a direction. Without that connection, I can not make work. Relationship to place is extremely meaningful for me.

The most majestic tree I have ever encountered is at a Shinto shrine in Hiroshima. It’s wildly branching. The tree is covered with moss and lichen. It hosts so much life. It is a living historical artifact. Typically the trees around shrines are given the most respect in Japan. But a tree is a tree and deserves deep respect no matter where it grows.

SA: Tell us more about this respect. How does a designer go about respecting the material? Does this play into or get in the way of innovation, of using materials new ways?

NS: I’m keen on using urban salvaged and reclaimed wood to extend the life of the source elements. Understanding resources and bringing out the best characteristics of the material are very important to me. Working with resources from this perspective can help lessen our consumption flow which is excessive and problematic. It is important to build awareness and have respect for our natural environment that we depend on for life. We are not separate from our natural world. I’m fortunate to have access to urban salvaged wood and reclaimed materials in the Bay Area. I’m just one of many here who works respectfully and consciously with wood. I’m glad to be part of this community of woodworkers.

SA: You helped repair Sol LeWitt sculptures in New York. What ways do repair and creation intersect or diverge?

NS: My plan at that time was to attend a landscape architecture program, to explore physical interaction with space as a way of connecting with nature. But instead, I was fortunate to meet with a few Japanese artists who worked with Sol LeWitt for many decades. I participated in two executions of his Open Cube Structure, learning directly from a lead fabricator/artist, Kazuko Miyamoto. It was a very repetitive process, and it was pleasing to see the progress of structure and various visual effects that appeared in each step. 

LeWitt’s sculptures are based on numbers, laying out a grid and a score, and the structural form emerges like a sound. The visual effects appear within the open cube from many different angles. I appreciate his vision, playfulness, endless curiosity, and openness to discoveries. LeWitt’s system of composition and application has a heavy impact on my practice. 

Over time, I have developed an interest in kiwari, a traditional Japanese method of proportion or a co-relationship with each structural component. There is an underlying interconnectedness that I experience in nature, and when I make something, as I put pieces together I am always trying to respond to this feeling.

SA: Can you elaborate on this? Is this harmony of proportion what you are trying to achieve, or are you purposefully distorting these ideas of proportion to evoke certain emotions?

NS: Woodworking gives me new challenges all the time. The harmony of proportion is a starting point and a structuring principle of a concept and a process. I’m not distorting these ideas, I’m searching for the best way to accommodate the material and honor what it is offering.

SA: Your partner, Amy, is your collaborator and you've built a home, studio and practice together. Tell us about how you work together.  We [Elena and Homan] are creative partners and are grateful we have each other to move through creative life together. If one of us feels unbalanced, the other brings us back or carries the baton for a while.

NS: Amy and I have been interacting and influencing each other with our creativity and sharing our appreciation for the last 15 years. She and I first met each other when we were both involved in the retrospective installation for Sol LeWitt at MASS MoCA in 2008. We had a spark and a similar appreciation of nature and have been together ever since. Our cultural backgrounds are different, but our attention to detail is the same. We’re both interested in the qualities of line and the negative space between things. And we both have a lot of respect for the untouched elements of a place or a material. We have been cultivating a shared language for the last fifteen years. 

We tend to take turns supporting each other’s passions and projects. When I was pursuing ecological restoration, I assisted Amy’s art practice by helping with installation and gathering materials. Five years ago, Amy set up our family woodworking business, Suga Studio.

I enjoy and appreciate her vision, playfulness with elements, and I admire her ability to transform an indescribable emotion to visualized formations. Our practices blend with regular and creative existence in a way that gives us energy and flexibility. Pursuing the passion and our listening hearts is filling me with gratitude and compassion. Our next direction is making an even deeper connection with nature. It inspires us both to the core of our being.

Photos by Ekaterina Izmestieva

[officialleehadan]

Wolf Whiskey

Cross Our Blades

+++

For all that they had the supplies they needed, even with the horses to feed as well, Jasmin found herself wondering how long they could hold out in their small cottage. The food might not be very interesting after a while, but it was probably enough to get them through the storm.

They had found a quiet rhythm in their daily routine. First, they meditated, which Jasmine was not very good at, but had discovered was actually helpful when Nav let her ‘ride along’ with his so she could feel how it worked. Then, the animals got their care, and the humans got theirs, which was mostly dried fruit and oatmeal with snow water. After that, they settled in to amuse themselves for the day.

Recently, Jasmin had been exploring the small outbuildings around the main cottage. There wasn’t much to explore, but she turned up another bale of hay in a shed they missed the first time and a few more bags of grain that were clearly destined for the mill before the original owner of the cottage was killed.

Or so she thought, until she dug deeper into the shed, and made another discovery.

An old still, and dozens of bottles of what was clearly the farmer’s home brew. A careful sip proved that it was fresh, sharp, and so strong it could only have been pure, uncut alcohol. She carefully sealed up the bottle and carried her goods inside. At best, they would make passing the time more amusing. At worst, the potent stuff would burn, and might be what kept them alive if their supply of firewood ran out.

“Look what I found!” she said gleefully as she tumbled in the low door with the bottles carefully bundled in her cloak. “Our mysterious host was doing more than raising pigs all the way out here.”

“Moonshine?” Nav said after a cautious sniff of the bottle Jasmin opened out in the barn. “How much of it is there?”

“A lot. I’m going to bring the rest of it inside,” Jasmin said, willing to brave the cold for such bounty. They didn’t have a lot of room, but the bottles wouldn’t take up much, and she didn’t want to risk them shattering if they froze. They were too valuable. “Stoke up the fire a little will you? I’ll bring more wood inside too.”

“I’ll just sit here being your housewife,” Nav muttered. His broken arm left Jasmin doing most of their physical work, and he resented it. He wasn’t used to not being able to rely on his body, and they were both too used to magical healing for serious injuries. Healing the long way was exhausting, physically and mentally. He hated being helpless. “Tending the fire and making your tea.”

“You make a very pretty housewife, as long as you don’t try to make bread again, we’ll be fine,” Jasmin teased him with the memory of his last disastrous attempt to make bread for them. He had never done it before. His family was too poor to make their own bread, and then he was in the service of a master who supplied all his needs. His experience with cooking mostly involved boiling something until it was mostly cooked through. Nav snarled at her and tugged the cork out of one of the bottles. He took a long swig and Jasmin was very impressed when he didn’t cough, despite the bite of the strong liquor. “Don’t finish that without me. I’m going to get the rest before it gets dark.”

“Yes yes, off you go,” he growled and flapped his good hand at her. He didn’t have much in the way of basic, useful magic, and it was beginning to show. Jasmine had taught him some of her tricks, but it was slow going. He didn’t really have the heart for simple magic. Be careful. I heard wolves earlier. They didn’t sound like they should.”

“Really?” Jasmine paused with her hand on the door. As before, she was wearing her cloak and his, layered together and belted in close. “I’ve never seen wolves.”

“I have,” he said grimly and gave the door a wary side-eye. “And there are direwolves in these mountains. They tend to pack up with the smaller wolves sometimes.”

“Do we need to do anything about them? Jasmin had no idea how to handle wolves of any kind, although she had read a little about direwolves. Big enough to drag off a whole cow by themselves or tear a man apart, they were the nightmare of the far mountains. “The horses are already inside, and so is all their fodder.”

“While you bring in the rest of the bottles, I’ll re-ward the house,” Nav said, and got up slowly, still wary of his bad arm and ribs. “That, at least, I can do. Throw me a line of power and I’ll double them up.”

“Pull as much as you need,” Jasmin said as she opened up her mind to him and offered over the magic without hesitation. He was undoubtedly better at technical magic. If he thought thee wards needed to be redone, she would trust his judgement. “I’ll try to be fast. The sun sets so quickly here.”

“Don’t get caught outside,” Nav warned her, already writing runes around the scant windows. “If you hear anything- and I mean anything- get inside. Direwolves are clever, and they know how to hunt humans.”

+++

Cross our Blades:

Roof Cave In (Subscriber Only!)

Sand and Robes  (Subscriber Only!)

East to the Mountains

Snow Fall Heavy

Once High in the Mountains (Subscriber Only!)

Cottage Secured (Subscriber Only!)

Cross-Classing

Mixing Magic (Subscriber Only!)

Bond Examination

Crystals and Sand

Sharing Storms

Wolf Whiskey (New!)

+++

MASTERLIST

[kitchengarden4u]

Give Skipthedishes a rest, home cooking is best

Give Skipthedishes a rest, home cooking is best! Learn to make complete meals at home, saving money, being healthy, more family time. Let's Thermomix TM6 bring your passion for food to life? Become a Foodie!

Give Skipthedishes a rest, home cooking is best! Foodie’s Dream Machine Thermomix TM6 does almost every function you need in the kitchen. Sleek German design and look, this is a foodie’s dream kitchen appliance. You have a chance to join us, show us your passion and combine your efforts for love of food and home business! WATCH this video and continue reading! https://www.youtube.com/embed/kZGYuOSVJ2k Give Skipthedishes a rest, home cooking is best Foodie’s Dream Machine the Thermomix ® TM6™ can perform up to 24 different functions and techniques in one digitally powered countertop appliance. Quality designed, with one stainless-steel bowl, state-of-the-art mixing knife, precision heating element and an integrated scale the TM6™ does it all! From meal prep to clean up, the TM6™ makes homemade cooking effortless.

Give Skipthedishes a rest, home cooking is best

Foodie’s Dream Machine is more than a gadget that’s changed my life, provides help with meal planning, to cooking, to clean up, the TM6® is the kitchen assistant that has your back so you can seamlessly create the perfect meal, every time.all in one solidly built machine called Thermomix® TM6®. Imagine the possibilities as TM6 does it all including: weigh, chop, grind, mill, whisk, stir, knead, blend, brown, steam, sauté, simmer, boil, thicken, emulsify, cook rice, boil eggs, slow cook, sous vide, ferment, cook sugar to specific stages, warm, pre-clean What’s included: Machine with 8-cup bowl with mixing knife and touchscreen, steaming attachment, simmering basket, butterfly whisk, splash guard, spatula

Foodie’s Dream Machine Best for: Home cooks / chefs who want the latest and greatest and have the money to pay for it will love the Thermomix as long as they don’t have a burning desire to stir risotto or dice carrots themselves.

Give Skipthedishes a rest, home cooking is best

Foodie’s Dream Machine Thermomix TM6 TM6™️ – WITH SO MANY FEATURES TO LOVE Warm-up – Do you have some leftovers in the fridge? Reheat sauces, soups, baby food, milk and more in no time for maximum cooking efficiency. Egg Boiler – You can boil your eggs to exactly the right consistency every time without having to set the temperature or cooking time Rice Cooker – Never overcook your rice or grains again! Place the grain of your choice in Mixing Bowl along with water and seasoning, select Rice Cooker Mode and turn the Selector Button to start. The temperature and cooking time are automatically controlled by Thermomix®️. Thicken – You can make your favorite sauces and custards with the touch of a button, no whisk required. Place ingredients in Mixing Bowl, select Thicken Mode, set the temperature, and turn Selector Button to start. Thermomix®️ controls cooking time based on the amount and type of ingredients, and temperature. Slow-Cook – You can cook up to 28 oz. meat for 1-8 hours at temperatures between 98-208°F to prepare stews and casseroles. Perfect for tougher cuts of meat, results will be tender and melt-in-the-mouth. Available with use of the Blade Cover. Sous-vide – Vacuum cook meat, fish, vegetables and fruits for 0-12 hours at temperatures between 98-208°F for extremely tender and juicy results. Available with use of the Blade Cover.

Plus … more unique features, a gadget that makes your life easier

Pre-Clean – Preconfigured for up to 5 minutes, and specially configured for pre-clean after cooking at high temperatures, e.g. browning meat. Fermentation – Can be used for making homemade yoghurts, the accurate and constant temperature creates the perfect environment for bacterial growth. Also suitable for assisting the proving of doughs, leave mixtures to ferment for 12 hours at temperatures between 98-208°F Boil – You can heat from 3.5 to 63.5 oz. of water between 98°F for baby bottles and 212°F for tea or pasta. Caramelize – You can make your own honeycomb, caramel, brittle, caramel, lollipops and other sweets. Depending on the temperature you will end up with thread (e.g. syrup), soft ball (e.g. fudge), firm ball (e.g. soft caramels), hard ball (e.g. nougat), soft crack (e.g. chewy sweets), hard crack (e.g. toffee), clear liquid, brown liquid (e.g. liquid caramel). Available in Guided Cooking only. Brown – Imagine, browning onions for enhanced flavor in your dishes or meat for extra flavor. Available in Guided Cooking only.

Give Skipthedishes a rest, home cooking is best! Saute – Sautéed onions are cooked on high heat for half the amount of time. The flavor is enhanced with a light, golden brown color. Available in guided cooking only.

Give Skipthedishes a rest, home cooking is best

Foodie’s Dream Machine Thermomix TM6 – What else can it do? Foodie’s Dream Machine Thermomix TM6 more than a gadget that can change your life provides everything you’d expect and more. Take action today and you can: Cook – Thermomix® keeps track of your cooking time and gives you precise and constant temperature. Thermomix® will stop at the exact time you need. You just have to wait until you hear the sound that will remind you when the recipe is ready Grind – Grind perfect coffee, finely grate parmesan and even prepare your own confectioners’ sugar. Just decide how fine by adjusting speed and duration. Powerful motor and high-quality blade Emulsify – Making your own salad dressings and mayonnaise are now so fast and easy. Just drizzle the oil onto the mixing bowl lid and let it drizzle down into the bowl with the rest of the ingredients. The Thermomix® will do the rest for you. Whip – With the help of the butterfly whisk attachment, you can whip cream or whisk egg whites quickly and easily. Just set the speed to a moderate 2-4 to get perfect results. It’s so practical and all done in 1 bowl. Steam – With the Varoma, you can cook a complete meal all at the same time. Add water to the mixing bowl, place potatoes in the simmering basket, vegetables in the Varoma dish, and fish or meat in the Varoma tray. Set the temperature and you’ll have a healthy meal in minutes.

and even more …

Mix – Thermomix® is one of the most refined and powerful blenders. Its straightforward interface can give you precise control over speed so you can make a wide range of foods with ease. Make perfect cake mixes, batters and spread. Stir – No more standing and stirring. Get perfect results with risotto, rice pudding, custard and expert recipes like bechamel. Just set the Thermomix® to the lowest speed and your food will be stirred gently as it cooks. Blend – The powerful motor and perfectly designed bowl and blade make blending in your Thermomix® effortless. Simply use the automatic blending to get silk results, Chop – Get perfectly chopped ingredients in seconds. Just set the speed to control how the course or fine you want your ingredients chopped including onions, vegetables, fruits herbs and so much more. Knead – Mix and knead perfect dough like a professional baker. Thermomix® dough mode is superb for bread, pizza, brioche and past. The special built in interval dough mode ensures optimal rising. Heat – Thermomix® offers unparalleled control over temperature with integrated sensors in the mixing bowl regulate precise temperatures making it easy to melt chocolate and prepare delicate sauces such as hollandaise. Weigh – Comes with a built-in scale so you can weigh everything with precision directly into the mixing bowl as you mix the tare button to weigh all your ingredients one after another to ensure perfect results every time.

Give Skipthedishes a rest, home cooking is best!

Give Skipthedishes a rest, home cooking is best! Online ordering is easy, with each step guiding you along the way. TWO OPTIONS … OPTION 1: Take action today, buy and enjoy using the greatest time-saver in your kitchen BUY NOW – order Thermomix online directly right here with delivery to your home. Buying includes Welcome Service! A Thermomix® Independent Consultant (ID 404970) will provide an introduction to the TM6®, a tour of all the features and functions, and may even cook with you. Foodie’s Dream Machine Thermomix TM6 – starting your home based business! OPTION 2: Take action turning your passion for cooking into a complimentary home based business, a perfect combination. Take action TODAY! Start your new home based business based around cooking, eating healthy and the best all-in-one kitchen technology (Thermomix TM6). There is NO COST to become a Thermomix Consultant, other than purchasing your Thermomix TM6 for home use. You can choose to buy a Thermomix over 12 months or choose to Earn your Thermomix for FREE!(by referring 4) – See how NOW! START today complete registration for your home based business. Focus on home, food and eating healthy with options prompted as you work through the online order process. Chosing a home based business with Thermomix includes Welcome Service! A Thermomix® Independent Consultant (ID 404970) will work with you to provide an introduction to the TM6®, a tour of all the features and functions, and may even cook with you. Area group meetings and trainings are available to help get your started.

KitchenGarden4U - Other features

Consider making some hot chocolate using the original all-in-one kitchen appliance that makes accomplishing more possible. “Hands down, it’s the Thermomix TM6. It’s the best time-saver in the kitchen. Since it pretty much does the cooking for you and helps you plan ahead, I’m able to whip up something fresh and easy for me and my daughter, yet still get through my list of things to do. Life. Changer.” Thermomix® TM6™ as the “gadget that’s changed her life - Mel Alcantara From meal planning, to cooking, to clean up, the TM6® is the ultimate kitchen assistant that has your back! You can seamlessly create the perfect meal, every time with this all-in-one solidly built machine called Thermomix® TM6® . For more information on Thermomix TM6 check this page or you could consider starting your own ultimate side gig, healthy eating and making money with home based business based around food and eating healthy including an opportunity of getting your TM6 for free(by referring 4 others). Your choice! We will be reviewing products and be sure I’m to check our our Product Reviews coming in the near future. Be sure to check out our SHOP for your everyday needs. What ever combo you choose, Enjoy! and come back to KitchenGarden4u often. Thanks for visiting. (Thermomix and TM6 are registerred trademarks of Vorwerk) Read the full article

[ancientgrainsteton]

Unlock the Nutritional Power of Einkorn Flour: A Guide to Ancient Grains

Einkorn flour, obtained from one of the oldest cultivated grains in the world, is quickly becoming the darling of health-conscious people and bakers. The ancient grain has a different nutritional profile and digestible gluten, making it a healthier alternative to modern wheat. Here's everything you need to know about einkorn flour and why you should have it in your pantry.

What is Einkorn Flour?

Einkorn, which in German means "single grain", is considered the first type of wheat ever cultivated. Modern wheat differs from it because it has not undergone hybridization or genetic modification. It is a more natural choice for baking, cooking, and sprouting.

Einkorn flour is valued for its rich, nutty flavor and golden color. It contains a different type of gluten that is easier to digest for many people, making it an excellent choice for those who are gluten-sensitive but not gluten-intolerant.

Nutritional Value of Einkorn

Einkorn is a powerhouse of nutrients, offering higher levels of protein, antioxidants, vitamins, and minerals than modern wheat. It is vibrant in:

Protein: Helps in growth and repair of muscles

Lutein: Good eye health

Beta-carotene: Antioxidant enhances immunity and skin health.

Iron and Zinc: Provides energy and boosts the immune function.

Einkorn contains a natural structure that gives the body an easy-to-absorb nutrient, ensuring a healthier intake for your day-to-day meals.

Usage of Einkorn Flour

Einkorn flour is very versatile and easy to use in various recipes. Here are some ways to include it in your kitchen:

Baking: Make bread, cookies, pancakes, or pastries with a nutty flavor and a soft, tender crumb.

Sprouting: Soak the berries to sprout them, unlocking additional nutrients and enzymes.

Whole Grains: Use einkorn berries in salads, soups, pilafs, or breakfast cereals for a chewy, hearty texture.

Milling: Grind fresh einkorn berries at home for maximum flavor and nutrition.

Why Grand Teton Ancient Grains?

At Grand Teton Ancient Grains, you will get top quality premium, 100% organic einkorn berries, and flour so you enjoy the best in ancient grain products in your kitchen. Food-grade and chemical pesticide-and-additive-free einkorn makes a difference when trying to bake your favorite homemade bread or simply cooking a full-course meal and even sprouting seeds.

Change to Einkorn Today

Einkorn flour is not only a healthier alternative to modern wheat but also a journey back to nature. Its unique flavor, nutritional benefits, and digestible gluten make it a must-have for anyone seeking wholesome, natural foods.

Start your ancient grain journey with Grand Teton Ancient Grains. Shop now and bring the nutritional power of einkorn to your table!

[eurosunglobal]

How Basmati Rice Wholesalers in India Ensure Consistent Quality for Bulk Buyers

India is home to the finest Basmati rice, known for its unique aroma, long grain, and rich texture. Bulk buyers, whether domestic traders or international clients, rely on Basmati Rice Exporter from India and Basmati Rice Wholesalers in India to ensure they receive a consistent and high-quality product. But how do these wholesalers ensure that the Basmati rice they provide meets the expectations of bulk buyers consistently?

Let's explore the key practices they adopt to maintain quality.

1. Stringent Sourcing Practices

The journey of quality Basmati rice begins at the farm. Basmati Rice Wholesalers in India collaborate with trusted farmers who follow strict guidelines to grow Basmati rice. These wholesalers ensure that the rice is sourced from the best regions in India, where the environmental conditions are perfect for cultivating this premium variety of rice. This early attention to quality is crucial for ensuring that the final product remains top-notch.

2. Quality Control Measures

Ensuring consistent quality requires rigorous checks at every stage. Basmati Rice Traders from India have established detailed quality control measures throughout the supply chain. Regular testing for aroma, grain length, and texture is carried out. The rice undergoes inspections at various stages – from harvesting, milling, to packaging. This helps in maintaining consistency and ensuring that only the best grains reach the buyers.

3. Advanced Processing Techniques

The milling process is critical for retaining the natural qualities of Basmati rice. Basmati Rice Wholesalers in India use advanced processing technologies to clean, polish, and grade the rice. State-of-the-art machines are used to separate broken grains, ensuring that only high-quality, unbroken grains are packaged for delivery. This processing technique ensures that the rice’s signature long grain and aromatic fragrance are preserved.

4. Compliance with Export Standards

For Basmati Rice Exporter from India, adhering to international quality standards is a priority. India’s Basmati rice must meet stringent guidelines for export, including certifications like ISO, HACCP, and other food safety norms. These certifications assure global buyers that the rice is safe, pure, and meets the highest international standards, enabling wholesalers to confidently supply to foreign markets.

5. Customized Offerings for Bulk Buyers

Understanding the unique needs of bulk buyers is a key factor in ensuring customer satisfaction. Basmati Rice Wholesalers in India offer a range of rice grades and packaging options to suit different buyer requirements. From small, medium to large-scale quantities, wholesalers ensure that the rice meets the precise needs of each bulk order, making it easy for traders and export companies to get the products they need.

6. Transparent Supply Chain Management

A transparent and efficient supply chain is vital to ensure the timely and consistent delivery of Basmati rice. Basmati Rice Traders from India ensure traceability and transparency in the entire process, from sourcing and processing to packaging and delivery. This helps in building trust between wholesalers and buyers, guaranteeing that rice reaches the buyers on time and in perfect condition.

7. Strong Export Network

Basmati Rice Exporter from India plays a significant role in India’s global rice trade. With a strong export network and years of experience, Indian exporters maintain a reputation for delivering premium-quality Basmati rice worldwide. This global presence is a testament to the reliability and consistency of Indian wholesalers and traders in the international market.

8. Competitive Pricing and Volume Capability

Finally, maintaining a balance between quality and cost is crucial for bulk buyers. Basmati Rice Wholesalers in India and Basmati Rice Traders from India ensure that large-scale orders are met without compromising on the quality of the rice. They offer competitive pricing while ensuring that they can handle large volumes, which is essential for both domestic and international bulk buyers.

Conclusion

In conclusion, Basmati Rice Exporter from India and Basmati Rice Wholesalers in India work meticulously to ensure that their customers receive high-quality, aromatic, and long-grain rice consistently. Through careful sourcing, advanced processing, adherence to global standards, and transparent supply chain management, they continue to maintain India’s position as the leading supplier of premium Basmati rice worldwide.

[ariannawilliamsblog]

The Role of Fresh Ingredients in Bakery Quality

Fresh ingredients play a vital role in determining the quality of baked goods. The flavor, texture, and nutritional value of bakery items are significantly enhanced when they are made with fresh, high-quality ingredients. In a world where consumers are increasingly discerning about what they eat, understanding the importance of fresh ingredients in baking is essential for both home bakers and professional establishments.

Enhancing Flavor

One of the most significant advantages of using fresh ingredients is the enhancement of flavor. Fresh fruits, herbs, and spices deliver more vibrant and intense flavors compared to their processed counterparts. For instance, using ripe, seasonal fruits in pies or pastries can elevate the overall taste, providing a natural sweetness and acidity that can’t be replicated with canned or frozen alternatives. Similarly, fresh herbs can add a unique and aromatic touch to savory baked goods like breads and focaccias, enhancing their overall appeal.

Moreover, fresh dairy products, such as butter and cream, contribute to richer and creamier textures. The flavor profile of baked goods is substantially influenced by the quality of fats used, and fresh, high-fat dairy products can impart a delightful richness that elevates items like cookies, cakes, and pastries.

Improving Texture

Fresh ingredients also play a crucial role in achieving the desired texture of baked goods. For example, using fresh flour, particularly whole grain varieties, can lead to a more tender crumb in bread and cakes. Freshly milled flour retains more of the grain’s natural oils and nutrients, which contribute to a better texture and overall quality. Stale flour may result in dry or dense baked goods, while fresh flour ensures a light and airy result.

In the case of pastries, fresh ingredients such as butter are essential for creating flaky layers. Cold, high-quality butter helps produce steam during baking, resulting in that desirable flakiness. The texture of baked goods, from soft muffins to crispy cookies, hinges on the quality and freshness of the ingredients used, making it crucial for bakers to prioritize their sourcing.

Nutritional Value

Baking with fresh ingredients not only enhances flavor and texture but also improves the nutritional value of baked goods. Fresh fruits and vegetables are packed with vitamins, minerals, and antioxidants that are often lost in processed ingredients. Incorporating fresh produce into baked goods can create healthier options without compromising taste.

Supporting Local Economies

Using fresh ingredients often involves sourcing from local farmers and producers, which supports local economies and promotes sustainability. Local sourcing reduces the carbon footprint associated with transporting ingredients over long distances, benefiting the environment. Additionally, it fosters a connection between bakers and their communities, allowing consumers to feel good about the food they purchase.

Conclusion

Fresh ingredients are essential for enhancing bakery quality, as they provide superior taste, texture, and nutritional value. Using fresh fruits, butter, and flour results in richer flavors and better overall product consistency. Bakers who prioritize fresh, high-quality ingredients deliver exceptional baked goods that stand out. For the best treats using fresh ingredients, explore a bakery in Mattoon, IL, known for quality craftsmanship.

[best-aata-chakki]

Best Commercial Atta Chakki Machine | Sonar Appliances for Premium Grain Quality

In the ever-evolving world of culinary arts and food production, having the right equipment is essential for achieving superior quality. For bakeries, restaurants, and even ambitious home chefs, the ability to mill fresh flour at home not only enhances flavor but also improves nutrition. Enter the Commercial Atta Chakki Machine, a powerful tool that transforms grain into premium flour. Among various options available on the market, Sonar Appliances stands out with its commitment to quality, efficiency, and customer satisfaction.

Why Choose a Commercial Atta Chakki Machine?

Freshness Guaranteed

One of the most significant advantages of using a Commercial Atta Chakki Machine is the freshness of the flour. Unlike store-bought flour, which can sit on shelves for months, freshly milled flour retains its nutritional value and flavor. The grains are ground just before use, ensuring that you get the maximum health benefits and taste in your culinary creations.

Variety of Grains

Sonar Appliances’ Atta Chakki Machines are designed to handle a wide range of grains. From wheat to millets, and from rice to pulses, these machines allow users to customize their flour mixes according to their specific needs. This versatility is particularly beneficial for businesses that cater to diverse customer preferences or require specific flour blends for specialty items.

Cost-Effective Solution

For commercial establishments, investing in a Commercial Atta Chakki Machine can lead to substantial savings over time. Buying grains in bulk is usually cheaper than purchasing pre-packaged flour, and by milling your own flour, you reduce waste and spoilage risks. This cost efficiency is a vital consideration for any business aiming to maximize profits while maintaining quality.

Control Over Quality

With a Commercial Atta Chakki Machine, you have complete control over the milling process. You can adjust the coarseness or fineness of the flour according to your requirements, ensuring that the end product meets your standards. This level of control is crucial for professional bakers who need specific textures for different types of bread or pastries.

Why Sonar Appliances?

Innovative Technology

Sonar Appliances is known for its innovative approach to kitchen machinery. Their commercial atta chakki machines incorporate the latest technology to enhance efficiency and performance. With features like high-capacity grinding, automatic shut-off for safety, and easy-to-clean designs, these machines are built for the demands of a commercial kitchen.

Premium Grain Quality

What sets Sonar Appliances apart is its dedication to quality. They understand that the quality of the flour can make or break a dish. Their Atta Chakki Machine are engineered to provide uniform grinding, preserving the essential nutrients found in grains while delivering a premium product that enhances your culinary creations.

User-Friendly

One of the standout features of Sonar Appliances' Atta Chakki Machines is their user-friendliness. With simple controls and straightforward operation, even staff with minimal experience can quickly learn how to use the machines. This ease of use ensures that your operations run smoothly, without unnecessary downtime.

Customer Support and Warranty

Sonar Appliances takes pride in their customer service. They offer comprehensive support, including installation assistance, operational training, and a robust warranty on their products. This commitment to after-sales service means you can invest in their machines with confidence, knowing that help is readily available should you need it.

Conclusion

In the competitive landscape of food preparation, having a reliable and efficient Commercial Atta Chakki Machine can set your business apart. Sonar Appliances offers some of the best models on the market, ensuring premium grain quality and the ultimate convenience. By investing in a Sonar atta chakki machine, you’re not just buying a piece of equipment; you're elevating your culinary game and enhancing the quality of your offerings.

Whether you’re running a small bakery, a restaurant that values fresh ingredients, or simply looking to refine your cooking skills at home, consider the significant benefits that come with grinding your own flour. Embrace the freshness and quality of using a Commercial Atta Chakki Machine From Sonar Appliances and taste the difference in every bite!

Contact Us

India

Sonar Appliances

Visit: https://sonarappliances.com/products/Commercial/Sonar-Flour-Mill

Call Us: +91 9312248787

Mail At: Sonar2025@Gmail.Com

ADD- E-77, West Vinod Nagar, Near Mayur Public School,

Behind Mother Dairy, Patparganj, Delhi, 110092, India

[sonarappliances1]

Best Commercial Atta Chakki Machine in India for fresh and pure atta | Sonar Appliances

In India, wheat flour, or “atta,” is a staple ingredient in the daily diet, used in countless recipes from chapatis to parathas. As the demand for fresh and pure atta grows, so does the need for reliable and efficient milling machines. For businesses and households that prioritize quality, investing in a commercial atta chakki machine is essential. Among the top contenders in the market, Sonar Appliances stands out, offering a range of products designed for superior performance and durability. In this article, we will explore the best Commercial Atta Chakki Machine by Sonar Appliances, highlighting their features, benefits, and why they are ideal for producing fresh, pure atta.

Why Choose a Commercial Atta Chakki Machine?

Quality of Flour: Commercial Atta Chakki Machine grind grains at a slower speed, which helps in preserving the nutrients and flavor of the wheat. This results in fresher, healthier flour that has a better taste and nutritional profile.

Cost-Effective: Buying atta in bulk can be less cost-effective over time compared to milling your own flour at home or in a business setting. With a Commercial chakki, you can control the quantity and quality, leading to significant savings.

Versatility: Most Commercial Atta Chakki Machine can also grind a variety of grains and pulses, making them versatile additions to your kitchen or business.

Convenience: Having a chakki at your disposal means you can mill flour as needed, ensuring maximum freshness for your recipes.

Sonar Appliances: A Leader in Atta Chakki Machines

Sonar Appliances has built a reputation for quality and innovation in the kitchen appliance industry. Their Commercial Atta Chakki Machine are engineered for performance, efficiency, and user convenience. Here are some of the best options available:

Why Sonar Appliances Stands Out

Innovative Technology: Sonar Appliances continuously incorporates the latest technology into their products, ensuring efficient and effective milling.

Customer Support: They offer excellent after-sales service and support, assisting customers with installation and maintenance.

Affordability: Despite the high quality, Sonar Appliances remains committed to offering competitive pricing without compromising on features.

User-Centric Design: The machines are designed for ease of use and convenience, making them accessible for everyone, from beginners to seasoned chefs.

Conclusion

Investing in a Commercial Atta Chakki Machine From Sonar Appliances is a step towards ensuring a steady supply of fresh and pure atta. With their commitment to quality and innovation, Sonar Appliances has established itself as a reliable choice for both commercial and home use. Whether you are running a bakery, a restaurant, or simply want the best for your family, these machines deliver exceptional performance, enabling you to enjoy the benefits of freshly milled flour every day. Explore the range of commercial atta chakki machines by Sonar Appliances today and enhance your cooking experience!

Contact Us

India

Sonar Appliances

Visit: https://sonarappliances.com/products/Commercial/Sonar-Flour-Mill

Call Us: +91 9312248787

Mail At: Sonar2025@Gmail.Com

ADD- E-77, West Vinod Nagar, Near Mayur Public School,

Behind Mother Dairy, Patparganj, Delhi, 110092, India

[basumotiricekolkata]

From Farm to Table: The Journey of Banskathi Rice

Banskathi rice, a popular aromatic variety from West Bengal, holds a cherished place in Bengali households. Known for its long grains, soft texture, and mild aroma, it is perfect for both everyday meals and festive occasions. But have you ever wondered about the journey this rice takes before it reaches your plate? Let's explore the fascinating path of Banskathi rice, from farm to table.

The Cultivation Phase

The journey of Banskathi rice begins in the fertile farmlands of West Bengal. Farmers sow seeds during the monsoon months when the soil is moist and the weather conditions are favorable. The rice paddies are carefully tended to, ensuring each grain reaches its full potential. This labor-intensive process includes activities like water management, weeding, and pest control to ensure a healthy crop.

After a period of 3-4 months, the paddy fields are ready for harvesting. Farmers use traditional methods or small machinery to reap the crops, ensuring minimal damage to the grains. The harvested paddy is then dried and stored, awaiting the next stage in its journey.

Processing and Packaging

Once the paddy is dried, it undergoes processing in mills. Here, the husks are removed, and the rice grains are polished to enhance their appearance and texture. Banskathi rice, with its distinct long and slender grains, requires careful handling to retain its quality.

Many wholesalers in Kolkata and other parts of West Bengal are involved in procuring and processing this rice. Buyers looking to purchase wholesale Banskathi rice often source it directly from these mills to ensure freshness and quality. After processing, the rice is packed in airtight bags to prevent contamination and loss of aroma, ready to be distributed to markets.

Distribution and Pricing

The next stop on Banskathi rice’s journey is the bustling wholesale markets of Kolkata, where merchants supply it to local retailers and restaurants. The Banskathi rice price in Kolkata fluctuates based on factors such as harvest yield, transportation costs, and market demand. During festive seasons, the price may see a spike due to increased consumption.

Buying in bulk is a popular practice among retailers and restaurateurs. Many consumers also prefer to purchase wholesale quantities to enjoy better deals. Keeping an eye on the wholesale market can help you secure premium-quality rice at competitive prices.

From the Store to Your Table

Once it reaches the local stores, Banskathi rice quickly finds its way into kitchens across the state. Its versatile nature makes it ideal for dishes like pulao, fried rice, or plain steamed rice served with curries. Families savor this delicately aromatic rice, making every meal feel special.

Conclusion

The journey of Banskathi rice, from farm to table, reflects the dedication of farmers, wholesalers, and merchants. With its unique texture and flavor, it continues to be a staple in homes across Bengal. Whether you are a household cook or a restaurateur, understanding the Banskathi rice price in Kolkata and buying wholesale Banskathi rice can ensure you get the best quality for your culinary needs.

So, the next time you enjoy a meal with Banskathi rice, remember the effort and care behind every grain!

Also Read: Delicious Recipes Featuring Banskathi Rice: Cook Like a Pro

[viexports]

What You Need to Know About Basmati Rice Exports from India

India is globally known as the home of Basmati rice, which is known for its distinctive aroma, long grain and unique taste. As the largest exporter of Basmati rice, India plays a vital role in meeting the international demand for this premium grain. If you are considering entering the Basmati rice export market, here is what you need to know.

Understanding Basmati Rice and Its Varieties

Basmati rice is grown primarily in the Himalayan region, with states such as Punjab, Haryana and Uttarakhand being the major producers. It is essential to recognize the different varieties of Basmati rice, such as Pusa Basmati 1121, Pusa Basmati 1509 and Basmati 370, each of which differs in aroma, grain length and cooking properties. Familiarizing yourself with these varieties will help you cater to different market preferences.

Basmati Rice Export Process

Exporting basmati rice involves several important steps:

Cultivation and harvesting: Quality starts from the farm. Make sure your suppliers follow the best agricultural practices and maintain the high standards expected from basmati rice.

Processing and milling: After harvesting, rice is processed to remove impurities and broken grains. Techniques such as single-stage and double-stage milling preserve the texture and aroma of rice.

Quality checks and grading: Rigorous quality checks are essential to ensure rice meets international standards. Grading rice based on length, aroma, and texture is crucial to maintain its premium reputation.

Packaging and logistics: Proper packaging is crucial to protect rice during transportation. Exporters often use vacuum-sealed bags to prevent moisture and insect contamination.

Export documents: Familiarize yourself with the required export documents, including export licenses and phytosanitary certificates, to ensure smooth customs clearance.

Legal and Regulatory Requirements

Exporting Basmati rice from India requires compliance with various legal and regulatory frameworks. The Agricultural and Processed Food Products Export Development Authority (APEDA) regulates the export of Basmati rice, ensuring adherence to quality standards and guidelines. Understanding these regulations is crucial for successful export operations.

Market Trends and Demand

The global demand for Basmati rice is very high, with India exporting to over 132 countries, including major markets such as Iran, Saudi Arabia and the UAE. Recently, the Indian government removed the minimum export price (MEP) for Basmati rice, a move that is expected to further boost exports. Staying updated on market trends and consumer preferences will help you make informed decisions.

Challenges in Exporting Basmati Rice

While the prospects are promising, exporters face challenges such as fluctuating prices, competition from other rice producing countries and the need for constant quality assurance. Investing in quality control measures as well as building strong relationships with suppliers and distributors can help mitigate these challenges.

Exporting basmati rice from India presents a lucrative opportunity for businesses that are willing to navigate the complexities of the market. By understanding the nuances of basmati rice cultivation, processing, and export regulations, you can set your business up for success in the global rice trade.