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bomberqueen17 · 9 months ago

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farm life

Am at the farm. Just gonna witter on uninterestingly about that behind the cut because I"m too tired to be interesting.

Initially we were going to make chicken sausage this week but BIL decided not to, but then when I said I was coming anyway, he decided to cut up some chickens.

In past years they've always sold out of chicken parts way before they've sold out of whole chickens. But a couple of years ago a chef friend told him there was nothing really wrong with thawing a chicken, cutting it up, and refreezing the parts, and initially we were just thawing whole chickens to cut up to grind into sausage, but we did some tests and determined that actually, no, there's really no discernible loss of quality in the parts. So now we don't sell out of chicken breasts in December anymore, but can keep bringing them to market all winter.

So this year we took the whole chickens out of the store, stopped bringing them to market, and are *only* selling the parts, and are saving the whole chickens to thaw and cut up and refreeze as parts. It's working great. It's more work, but it's more profit, and also more sales. People just don't buy whole chickens that much.

So anyway we cut up 88 chickens, and saved like 60 of the carcasses into a pair of huge stock pots. Packaged all the parts up, labeled and weighed them, then put the stock pots on to boil. Today we packaged 89 quarts of chicken stock. I was going to deep-clean the commercial kitchen, but it's not ready for the full spring treatment: we're still washing eggs in there, which means baskets full of chicken-shitty eggs are coming in and getting set on the floor. So I just cleaned and sanitized the heck out of the stuff we were using, and also the floor drain, but have held off. In April when the temps don't go below freezing at night anymore, when the vegetable washing station can move out of the eviscerating room so the egg washing can move back in there, *then* I will haul all the big equipment out and wash the whole room from the ceiling to the walls to the floors to the back of the grinder, under the mixer, under the fridge, under the freezer, all of it is getting powerwashed within an inch of its life.

But not this trip.

Next week we're making pork sausage.

I have been taking my dose of adderall at 8am immediately before I go out to work. It's hard to judge the efficacy, actually, because I'm so busy and so rarely totally self-directed. The real test would be to have me have a day of idleness and half a dozen things I need to accomplish. But I can concretely observe that I don't get a sort of dizzy head rush when it kicks in anymore, and I don't crash around 3 or 4 pm anymore. No, instead I'm just physically exhausted at that time, but it's understandable that I would be, because despite my best efforts to work out all winter, I am in no way prepared for the amounts of heavy lifting, repetitive movements, and sheer mileage you have to walk around here.

Today I finished cleaning the kitchen and then spent a couple of hours with my trusty old pruners, helping Farmsister and Veg Man harvest pussy willows to sell at market in decorative bundles. They just chainsawed the trees off a couple inches above the ground, and then we went at them with pruners and only took the nice branches, and the rest are going through the woodchipper to be mulch. VegMan pointed out the line they'd cut back to last year: this is how you coppice willows, and you can harvest them like this every year. They were fifteen feet tall, all new growth.

Soon we'll have daffodils. Mom had too many at her house, and a couple years ago she and Dad dug up buckets and buckets of them and brought them over and we dug a trench in the hillside and tipped them in. And now they're about ready to be divided again, LOL.

We have pullet eggs too. The chickens are laying pretty well, manageable amounts. We've started packing the eggs by weight, which is a little time-consuming.

OK that's enough wittering. Have I got any photos? Hmm.

the view from the little creek down into the Quackenkill, alongside the back of the old granary. Morning, sun coming through the trees and lighting up the red-stained old siding, the neighbor's house visible at the other end of the cut.

2. A pig friend, muddy snoot questing toward the camera in the sunshine of the winter livestock barn, which has a plastic south-facing roof to let in all the light it can.

3. Farmsister, in her chainsaw chaps and safety gear, chainsawing down the pussy willows in front of the solar panels. (They measured, before they planted the little trees; they'd have to be 40 feet tall to block the light on the solar panels in any season, which I don't think a pussy willow would do, but it's still important to prune them back whether we harvest them for the catkins or not.)

That's all, happy spring. I'm so tired.

#about the author #farm life

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slaughtervoid · 1 year ago

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HOW TO MAKE MACARONS

you’ll start by preparing your equipment.

PART ONE: SETTING UP.

get out your metal bowl. get out your mixer, your whipping attachment, your spatula, all those little cute prep bowls you got for mise en place and never used. your kitchen scale, your baking sheets, your silicone mats, your piping bag and tip.

here’s what you’re going to do: you’re going to make them forget. every fat that has ever touched them, you’ll wipe away. of course, they’re clean, but this is the trick- they can be cleaner. using white vinegar and a rag or paper towel, give the surface of all your implements a quick wipe. a common pitfall avoided, simple as that.

don’t you wish you knew how to do that for yourself? don’t you wish it was that simple? i wish it was that simple.

PART TWO: MEASURING.

your kitchen scale is your best friend! it’s so much easier to be precise with a friend like this. certainly, you can succeed with volume measurement, but don’t you want to be careful?

here is what you need-

one hundred five grams of almond flour. one hundred five grams of powdered sugar. one hundred grams egg white. one hundred grams granulated sugar. if you have difficulty with dependably whipping egg whites to stiff peaks, one fourth teaspoon cream of tartar.

for this recipe, i’ll be making lavender macarons. isn’t that nice? my mother is allergic. to follow along, measure out one tablespoon of culinary grade lavender.

now we turn to our secret helper, the food processor. for a macaron of the right texture, you’ll want the finest ground almond flour you can get, but it’s so hard to find the fineness you truly need. the easiest solution is to toss that almond flour into a food processor for a minute, and then it will be as fine as you need it to be.

add the powdered sugar to the food processor, too, why don’t you, and get them mixed together while you’re at it. if you’re using lavender, pulse that lavender to a fine dust in a spice grinder or separate in the food processor, then add that to the mix as well.

when i was younger, my best friend lived down the road. we loved each other so much. i’ve met him again now that i’m older. terribly allergic to nuts, now, developed suddenly. i missed him so much. i still miss him. i always will.

sift the almond flour, powdered sugar and lavender mixture through a fine mesh to remove any large fragments. discard the chaff. set aside.

PART THREE: PREPARING THE BATTER.

the technique used in this recipe is called a swiss meringue. it can be used in all kinds of applications, and it’s a handy technique to learn. my mother taught me to cook and to bake; not professionally, just at a basic level. she taught myself and my sister so well that we both had fractions mastered before beginning school! i wish she had taught me more. i wish she had never sent me to school. i wish i had never grown up. to start, add about an inch of water to a small saucepan and bring it to just a simmer on your stovetop.

put your egg whites and granulated sugar into a clean glass or metal bowl, one that rests nicely on the small saucepan without touching the water below. if it suits well and won’t touch the water, you can use the bowl from your stand mixer. as soon as you set it on the pan, start whisking, and don’t stop! your goal is simply for the sugar to dissolve. you can check this by touching the mixture with your fingertips and rubbing them together- do you still feel grains of sugar? i always hate this step. i hate the stickiness of the syrup and the perceived uncleanliness of the raw egg. it makes my skin crawl to touch it, and i keep a towel nearby to wipe my fingers on as soon as i can.

once your sugar is dissolved, you’ll pour the mixture into the bowl of your stand mixer and begin to whip the egg whites. start by mixing on low for half a minute or so; then, if desired, add your cream of tartar, and increase to medium for a minute or two. once it’s white and beginning to promise fluffiness, raise to medium-high or high and whisk until stiff peaks are formed. the best way to know is to watch. the whites will become glossy, the whisk will form streaks. some advise that the middle of the whisk will seem to start to fill. go slowly, at first- it hurts nothing to stop and check every so often. once you’ve done it a few times, you’ll just be able to tell, kind of, when you’re getting there.

i was never good at understanding that, the idea that “you’ll just know”. how could i know unless i knew the signs? how obvious should the change be? will it come to me easily, or will i be left behind?

the ideal stiff peak, when you lift your whisk from the whites, will shoot straight up, possibly with a slight bend to the tip.

remember those dry ingredients we sifted together earlier? now you’ll sift through that fine mesh again, this time directly into the whipped whites. you can do this in your mixer bowl or a different bowl, whichever works best for you. some people find it easiest to add their dry ingredients in two or three batches, mixing in between; i add mine all at once, and it seems to work fine.

to start, you’ll fold your dry ingredients into the egg whites. using a J-shaped gesture, bring your spatula slowly through the center and turn, then turn your bowl (as much as ninety degrees, as little as twenty- up to you!) and repeat. once everything is evenly incorporated, it’s time for the macaronage.

for me, this is the most effort that goes into making macarons. my arm aches by the time i’m done. don’t worry, it’s unlikely yours will! it’s also the step i love most, because it’s home to a display of unusual tenderness.

i work slowly. i work very slowly, in fact, intentionally, a sort of moving meditation that pains me somewhat to perform.

to macaronage, you will very gently and slowly press the batter up against the side of the bowl in deliberate strokes, turning the bowl as you work, so that once you’ve completed a rotation you’ve formed a flower pattern, each petal the width of your spatula. after each macaronage repetition, tenderly gather all of your batter back to the center of the bowl and start anew.

slowly, so slowly, your batter will become looser and looser, shinier and sleeker. it will fall from the spatula in flowing ribbons. when pulled up the side of the bowl, it will relax faster each time, easing back down more quickly. test often; don’t overmix! when your batter is ready, you’ll let the batter fall from your spatula in a smooth stream, leisurely and without interruption, effortless, forming several figure eights before it breaks.

it’s like a massage. i wish someone would macaronage me. i wish someone would treat me with tenderness and care.

pour your batter into a piping bag fitted with a half-inch round tip.

PART FOUR: PIPING.

you may use templates to pipe your macarons, or you may freehand them. i’ve tried both and i’m never happy. i’m never happy with anything. to pipe, place your piping bag ninety degrees half an inch or so over the center of the template and softly squeeze for about three to five seconds, then release and swiftly pull the bag up with a slight twist. it takes time to master this! your just-piped macaron shell should be well within the borders of the template if you intend for the finished product to be the size of the marked circle.

once you’ve piped as many as will be on the tray, set your piping bag aside and firmly bang the trays against the counter, a few times each. you’ll notice your macarons expand to fill the circles.

here is what i always forget: now you’ll walk away. by this time, typically i’ll be thinking i should preheat the oven, but it’s unnecessary. you have to wait. you have to be good. you have to be patient. set the trays aside. depending on the humidity, you’ll need to let them sit anywhere from twenty minutes to an hour.

i don’t know what to do with myself in this time. i should, by now. i should be able to fill time, i should remember how the recipe goes, but i’m always startled and dismayed to remember my distraction comes with a built-in lull. sometimes i work on other things, like a filling. sometimes i just sit. sometimes i just sit and think. sometimes i sit and think about things i shouldn’t. sometimes i think about things i shouldn’t.

when your macarons are ready, they’ll have a “skin” of sorts. when you gingerly touch the top of one, it should feel dry and not at all tacky. at this point, preheat your oven to 300º F.

PART FIVE: BAKING.

it may take slight trial and error to find the exact perfect cooking time for your oven. mine takes thirteen minutes; yours may take ten, or fifteen. if you try to move a macaron, it should feel neither jiggly nor crisp, merely stand firm, if delicate. a well-baked macaron will separate satisfyingly easily from silicone or parchment once cooled. i am not like a well-baked macaron as far as separation goes.

let your macaron shells cool fully before proceeding with any filling. they’ll keep for a few days in airtight containers at room temperature, longer in the fridge, and wonderfully for months in the freezer.

PART SIX: FILLING.

fillings are the difficult part for me.

you’d think, certainly, that the strenuously detailed work of the macaron shells would be the thing, but it’s not. i’m nearly always successful in the difficult work of preparing delicate, demanding shells, and then when i make ganache i have a breakdown.

maybe i’m just tired, by that point. i’m tired now. i’m tired all the time.

today, i’m making white chocolate and lavender ganache to go with my lavender shells.

you will need two hundred fifty grams of white chocolate (very nice white chocolate, not cheap stuff), two tablespoons of lavender, and ninety milliliters of heavy cream.

i have made this filling far more times than the lavender shells to accompany. it seems like every time i try, the chocolate curdles, or i add food coloring badly and it turns an unsightly brownish gray, or i oversteep the lavender and make it bitter. why is this the part where i stumble? why do i fail at the easiest parts? why am i better at something demanding and unforgiving than the part that should be simple?

add the heavy cream and lavender to a pot, and heat to just barely a simmer. let it sit for a minute, but not too long. pour the heavy cream through a strainer into the chocolate, and let sit for two to five minutes. with a whisk, gently stir the mixture until smooth. if the chocolate isn’t quite melted, microwave for ten seconds at a time, mixing in between, until the ganache is fully smooth.

set aside to cool. it should be ready in about an hour.

why do i make macarons? why is this the work i can do? why does it make me feel like i want to cry, but never actually make me cry? why can’t i cry?

pipe your ganache onto one shell, top with another, and you’re done! i like to use a fluted piping tip- it’s an easy way to make them look fancy. macarons are actually at their best in texture and flavor when they’ve sat in the fridge for a day or so. with age comes beauty!

the finished macarons are always beautiful, delicious, and technically impressive. i never feel like i’ve actually done something worthy of praise. there’s a hollowness in me that swallows up compliments and makes them disappear. i am lonely and looking for something in my kitchen. i don’t know what it is. i dream about being in the kitchen, barefoot, cracking eggs and letting yolks fall to the floor. our chickens have nearly stopped laying. what will i do when they die? when i fail them, and they die? i’ll have to buy my eggs at the store. i’ll have to go out to the store, with all the strangers around me, and grab my carton from the big cold hollow fridge in the big cold hollow store filled with people i don’t know. all looking at me. all knowing what is wrong with me. all knowing about the big cold hollow thing in me. they know that i’m not taking very good care of the chickens. they know that i’m too tired to clean as much as i should.

the best thing about macarons is that they freeze great and thaw quickly. my favorite way to store and serve macarons is to keep them in the freezer and put out what i’ll serve on the counter about a half an hour to an hour before they’ll be served.

i don’t like to go out and have those strangers look at me. i like to stay at home, in my kitchen, making macarons. i like to whip my egg whites to perfect, shiny peaks. i like to be barefoot on my kitchen floor, which is clean, mostly, or in my yard, on the grass, the plush grass, and i cannot be barefoot in the store.

i wish i could always stay at home. i wish i could just make macarons. i wish that was all i had to do, all day forever. i wish i was still learning to bake with my mother. i wish somebody would teach me to bake again. i wish i could stop.

#mine

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pianokantzart · 2 years ago

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If You Can’t Stand The Heat

One-shot fic. Don’t know if it qualifies as fluff/angst or hurt/comfort, but ptsd is definitely happening.

Mario and Luigi settle into a new home in The Mushroom Kingdom shortly after their victory over Bowser. Both try their best to embrace the new normal, but both have their own struggles wrapping their heads around everything they just survived.

Now posted on AO3: https://archiveofourown.org/works/46686196

______________________________________

Luigi never had a kitchen to himself before. The moment he and his brother declared themselves homeowners, his entire family, near and far, pitched in to make sure they had everything they needed. The kitchen especially was stocked with all their hearts desired, as everyone in the family had a spare something: cutlery, spatulas, measuring spoons, cutting boards, cheese graters, rolling pins, crock pots, meat tenderizers, bread machines, pitchers, pots, pans, knives, blenders, choppers, slicers, mixers, grinders, peelers, juicers, shakers… Mario tried to explain that they could stock their own kitchen– the plumbing business was going great, they had money now, but nobody listened. In their own loud, pushy, overbearing way, they only wanted to make sure he and his brother were taken care of. They were family, after all.

While Luigi had always pitched in to help cook for big events and celebrations back in Brooklyn, the kitchen was his mother’s domain, kept pristine, efficient, and orderly. She was an unstoppable machine that churned out three multi-course meals a day, all made from scratch. She worked hard, poured her whole heart into every detail, and always made sure everyone was fed and taken care of. Luigi was often told– sometimes condescendingly– he took after his mother, but to him this was no insult. Quite the opposite. At last he had a kitchen of his own, and though he was cooking for a household of two rather than nine it felt like no less of a responsibility, especially given the way Mario had been for the past few days. To anyone who hadn’t lived with Mario his entire life, he seemed fine. Better than fine. He behaved like his usual self, head raised high and a spring in his step, ready to take on the world. Nobody else knew how little sleep he was getting, sitting up in bed while looking back and forth between his brother and the window like a newly-hired guard dog, waiting for the worst. Nobody else saw how his whole body shifted into a fighting stance at the slightest hint of trouble, the worry in his eyes every time Luigi stepped away for longer than a minute.

For as long as Luigi could remember, Mario treated his own life with reckless abandon while treating Luigi’s like it was more valuable than the world itself. It was only two weeks ago that they nearly lost each other, and then found each other, and then saved each other by the skin of their teeth. Luigi, feeling a little guilty, was dead set on seeing to it that all was made right again. He was happy to stick close to his brother for as long as needed, stay up talking for long hours into the night, and manage the plumbing business whenever Mario finally felt calm enough to fall asleep (no matter what time of day it was). But more than anything he kept their new house clean and organized, intent on ensuring every square inch of it truly felt like home– a safe haven where nothing could hurt them.

Of course, their first home-cooked meal would be a major milestone, and what better way to launch their kitchen than with an old-fashioned Italian pizza? Luigi layered the sauce and the mozzarella on the freshly stretched dough while the oven preheated, singing “Che La Luna” to himself while Mario sat in the living room, trying to beat the first boss of Kid Icarus.

“You sure you don’t want any help, Luigi?” “I said I’ve got this!” Luigi called back, pausing his singing as he added fresh basil leaves and a sprinkle of salt. “I’m almost done. Dinner in five!”

Luigi plucked up the pizza peel by handle and headed toward the oven, pleased with his handiwork. He picked the tune back where he left off, taking a moment to twirl proudly in his apron as he crossed the kitchen floor. “C' 'na luna mezz'u mare Mamma mia m'a maritare!…” He carefully held his creation in his right hand as he leaned down and opened the oven door. “Figlia mia a cu te dare Mamma mia pensace-”

The blast of heat hit him. Luigi suddenly stopped singing. He had been so lost in his own thoughts… he didn’t even expect the oven to feel like this, five hundred degrees fahrenheit slamming against his cheeks like a heavy blow. Blindsided by the sensation, an uncontrollable tremor slowly overtook him, the pizza he had so carefully prepared falling out of his hands, clattering to the tile floor.

“Lu! You okay?” Luigi didn’t hear Mario’s voice. The comforting presence one room over disappeared under an ocean of fear that crashed down upon him, suffocating him. The cozy kitchen, the golden light of evening streaming through the open window, and the smell of yeast and flour evaporated under ash and sulfur, boiling magma lapping at his feet and red-hot iron bending beneath his hands. His heart pounded so hard he felt like it was about to burst, blood rushing to his head and turning his mind inside out while it desperately attempted to grasp reality… This wasn’t real! It was over! He was safe! He was home! He… Heat. He was trapped. He was burning. Luigi leapt back from the oven, hitting himself against the island table as he fell. Hard stone, sharp claws, bony hands, crushing scales, falling debris. Heat. Oppressive, inescapable as death.

“Mario!” Luigi screamed his brother’s name on instinct, unaware he was already in the doorway, rushing to his side.

“Luigi! what’s wrong?” Mario took hold of his brother. Luigi tried to wriggle out of his grasp as though his life depended on it. He shook violently, pressing his hands tightly to his face as he screamed again, voice cracking with terror and desperation.

“Mario!”

“I’m here Lu! I’ve got you!” With some effort, Mario managed to force Luigi’s hands away from his face. He held Luigi’s cheeks and looked into his eyes– they were wide, tearful, looking past everything toward some undisclosed horror in the middle distance. At last they shifted, returning to the present world, settling upon the face in front of him. He shivered terribly, his breathing shallow, his brow soaked in sweat as recognition finally dawned on him. “… Mario?”

“I’ve got you.” Mario pulled Luigi close, pressing their foreheads together as they sat on the kitchen floor, surrounded by a mess of trampled dough and scattered flour. “I’m here. I’ve got you.” Mario repeated softly, “You’re okay. You’re okay. I’ve got you.”

________________

That night, they had ice cream for dinner. Mario stood in the living room in front of the coffee-table-turned-dessert-bar, and split a tub of butterscotch-caramel between two dishes, topping them with mounds of whipped cream, sprinkles, and cherries. Luigi sat on the nearby couch, wrapped in a quilt, watching his brother divvy out the icecream from a carton that still had the smudged remnants of “Mario’s! Do not touch!” written on the side in sharpie, hastily scratched out at the last minute.

“You want pecans too?” Mario asked, already popping open the tin. Luigi nodded, tightening the blanket a little further around his shoulders. His hands still shivered as he took the bowl from his brother. He was quiet for a moment, taking a few bites of the ice cream, fighting down another wave of tears that tried to bubble to the surface even now that the worst of the attack had left him. He was miserable. Exhausted. Defeated. “I feel so stupid.”

“You shouldn’t.” Mario sat on the couch, shoulder-to-shoulder against his brother while holding his sundae in his lap. “This is normal, I think. I mean... you went through a lot.”

“You didn’t fall apart like this.” Luigi whined, “You went through a lot too.” “What I went through is different.” Mario retorted, stirring his sundae into a brown, chocolatey slurry with his spoon, “I wasn’t alone like you were. Even from the first moment I landed in The Mushroom Kingdom I had Toad watching my back. You didn’t have anyone.”

Luigi didn’t say anything, he just looked at his older brother. Mario was right, but he didn’t like how guilty he looked while saying it. It wasn’t his fault that they got ripped in separate directions, it wasn’t his fault they ended up where they ended up. He did everything he could. He did amazing, all considering.

“Do you want to talk about it?” Mario asked, breaking the silence between them. “You know… what happened to you while we were apart?”

Luigi took a bite of his ice cream to buy himself time to consider his response. The answer was no, of course, even though Luigi knew talking about it would be good for him. He dreaded the thought of putting his experience into words. Even in the daylight hours, when all was well and the world was as it should be, merely thinking about The Dark Lands made his chest hurt and his hair stand on end. “Can I talk about it tomorrow?” “You can talk about it whenever you like,” Mario assured. He reached his free hand over to Luigi’s shoulder and tugged him into a playful side hug. “You’ve been here for me Lu, but don’t forget I’m here for you too! and I’m gonna keep being here, every step of the way. That’s a promise.”

Luigi smiled. Tears welled up in his eyes, far from the fearful tears that had plagued him moments before. “Mario…” Luigi set his ice cream down on the coffee table in front of him, rubbed his tears away on the palm of his hand, and plucked his little-big brother up into a bear hug. Mario barely had enough time to put his own ice cream down safely before being yanked into the embrace. “…We’re a mess.” Luigi chuckled, sounding happy at last. The shivering was almost gone, his breathing was steady, and his heartbeat was almost normal. Mario noted each of these things while he was pressed against his brother, and couldn’t help but smile as well. He’d be okay. Whether Luigi knew it or not, he was strong as either of them. It would take a bit of time, but they were going to be okay.

“Yeah.” Mario laughed, resting his chin against his brother’s shoulder, “we sure are.”

#mario movie #mario movie spoilers #mario #luigi #domestic luigi is my weakness #and so is hugging #trigger warning for panic attacks #and ptsd #Just two boys loving and supporting each other through their trauma #mario brothers #super mario brothers #my writing #fanfic

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arunarura · 10 months ago

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7976sposts · 11 months ago

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Huge Range: Endless Options for Every Need

Lifelong Online takes pride in its extensive range of household and kitchen appliances. Whatever your requirement may be, we have a product to meet your needs. From small appliances like juicers and electric kettles to large appliances like refrigerators and washing machines, our diverse range ensures that you find the perfect solution for your home. With Lifelong Online, you can explore endless options and choose the appliance that complements your lifestyle.

User-Friendly Usage: Convenience at Your Fingertips

We understand that ease of use is a crucial aspect when it comes to appliances. Lifelong Online designs its products with user-friendliness in mind. Our appliances feature Intuitive controls, clear instructions, and ergonomic designs to ensure a seamless user experience. Whether you're a seasoned chef or a novice in the kitchen, our appliances are designed to make your life easier and more enjoyable.

Pan India Delivery and Service: Nationwide Reach

Lifelong Online takes pride in its pan India delivery and service network. No matter where you are in the country, you can enjoy the convenience of doorstep delivery of your favorite Lifelong Online products. Our efficient logistics ensure timely delivery, and our widespread service network ensures that you receive prompt assistance wherever you may be. With Lifelong Online, you can experience hassle-free shopping and reliable after-sales service, no matter where you are located.

Conclusion: Lifelong Online - Your Trusted Appliance Partner

In conclusion, Lifelong Online is the brand you can rely on for all your household and kitchen appliance needs. With a commitment to quality, durability, customer support, value for money, a vast product range, user-friendly usage, and nationwide reach, Lifelong Online stands out as a trusted name in the industry. Experience the Lifelong Online difference today and upgrade your home with appliances that combine excellence and affordability.

#lifelongonline

#kitchen

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eagleconsumer · 4 months ago

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Elevate Your Kitchen with the Eagle ELITE Bullet Mixer Grinder

Transform your cooking experience with the Eagle ELITE Bullet Mixer Grinder. Designed by Eagle Consumer, this powerful 500-watt mixer grinder is a must-have for your kitchen.

#Elite Bullet Mixer Grinder #eagle mixer grinder #bullet mixer grinder #mixer grinder manufacturers in india #best mixer grinder for daily use #modern mixer grinder #best kitchen mixer grinder

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saileshjain · 1 year ago

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Noted Mixer Grinder Manufacturer and Supplier in India: Eagle Consumer

Discover India's trusted mixer grinder manufacturer - Eagle Consumer! Get sturdy, powerful mixer grinders with advanced features for your kitchen collection.

#best mixer grinder manufacturer India #mixer grinder supplier #best mixer grinder manufacturer #kitchen appliance supplier #kitchen appliance online

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bulletmaster12 · 20 hours ago

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Discover the Perfect Kitchen Companion: Jeep 2 Jar 550 Watts Mixer Grinder by Bullet Master

When creating a seamless kitchen experience, having the right tools can make all the difference. The Jeep 2 Jar 550 Watts Mixer Grinder from Bullet Master is designed to bring efficiency, style, and reliability to your culinary adventures. Whether you’re whipping up fresh masalas, chutneys, or shakes, this mixer grinder is your ideal partner.

Key Specifications of the Jeep 2 Jar 550 Watts Mixer Grinder

Powerful 550 Watts Motor

The mixer grinder boasts a robust 550-watt motor, delivering high performance while ensuring energy efficiency. It tackles all your grinding and blending tasks effortlessly, saving you time and effort.

Full A.B.S. Heat-Resistant Body

Safety and durability are paramount, and the Jeep 2 Jar mixer grinder features a full A.B.S. heat-resistant body. This sturdy design ensures the appliance remains cool to the touch even during extended use.

High-Quality Jars

Processing Jar (1.25 Ltrs): Perfect for large batches, whether you’re making batter or blending smoothies.

Dry Grinding Jar (250 ml): Ideal for grinding spices, nuts, and other dry ingredients to perfection.

Exceptional Features

Extra Sharp Food Grade S.S. Blades: The stainless steel blades are designed to retain their sharpness, ensuring precise grinding and blending every time.

Elegant and Agile Design: Its sleek design not only enhances your kitchen’s aesthetic but also makes it easy to handle and store.

Non-Magnetic Sintered Copper Bush: This feature enhances durability and ensures smooth operation over the long term.

Vibration-Resistant Rubber Feet: Keeps the appliance stable during use, minimizing noise and movement.

Warranty and Support

The Jeep 2 Jar 550 Watts Mixer Grinder comes with a 2-year warranty, offering peace of mind and assurance of quality.

Why Choose Bullet Master?

With decades of expertise in manufacturing innovative kitchen appliances, Bullet Master is committed to delivering products that combine functionality, durability, and style. The Jeep 2 Jar Mixer Grinder embodies this commitment, ensuring you get the best value for your investment.

Final Thoughts

The Jeep 2 Jar 550 Watts Mixer Grinder is a must-have for every modern kitchen. Its powerful motor, high-quality jars, and user-friendly features make it perfect for home cooks and professionals. Experience the difference with Bullet Master and transform your cooking journey today!

For more information or to purchase the Jeep 2 Jar 550 Watts Mixer Grinder, visit Bullet Master.

#mixer #grinder #kitchen appliances #sales #wholesale #business

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caterinamkt · 3 days ago

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Elevate Your Culinary Business with the Best Commercial Kitchen Equipment in Kenya

In the world of hospitality, the kitchen is the heart of any operation. From restaurants and hotels to catering businesses, the quality of your commercial kitchen equipment can make or break your culinary success. In Kenya, where the food industry is booming, having reliable, efficient, and high-performing equipment is essential to meet customer expectations and stay ahead of the competition.

At Caterina, we specialize in providing top-notch commercial kitchen equipment designed to elevate your business to new heights.

Why Invest in Quality Commercial Kitchen Equipment?

Efficiency and Speed: Modern equipment speeds up preparation and cooking, helping you serve more customers in less time.

Consistency in Quality: Professional-grade appliances ensure uniform results, enhancing customer satisfaction.

Durability: Built to withstand the demands of a busy kitchen, commercial equipment offers long-term reliability.

Cost Savings: High-quality tools reduce waste, energy consumption, and maintenance costs over time.

Must-Have Commercial Kitchen Equipment in Kenya

1. Commercial Ovens

An essential for any professional kitchen, Caterina’s range of ovens includes:

Convection Ovens: Ideal for baking, roasting, and cooking multiple dishes at once.

Deck Ovens: Perfect for pizzas and artisan bread.

Combi Ovens: Versatile tools combining steam and convection cooking for precise results.

2. Refrigeration Units

Keep ingredients fresh with our top-of-the-line refrigeration solutions:

Reach-In Refrigerators and Freezers: For bulk storage.

Prep Tables with Refrigeration: Keep ingredients handy while preparing dishes.

Blast Freezers: For quick cooling and food preservation.

3. Commercial Cooktops and Ranges

Whether you run a small café or a large hotel kitchen, Caterina offers cooktops that cater to all needs:

Gas and electric ranges.

Induction cookers for energy-efficient operations.

Griddles and fryers for specialized cooking.

4. Food Preparation Equipment

Efficient preparation tools make the process faster and easier:

Mixers: Ideal for dough and batter preparation.

Food Processors: For chopping, slicing, and blending.

Meat Grinders: Essential for butcheries and meat-heavy menus.

5. Cleaning Equipment

Hygiene is non-negotiable in a commercial kitchen. Caterina provides cleaning solutions like:

Dishwashers: For fast and efficient cleaning of plates, glasses, and utensils.

High-Pressure Washers: Perfect for deep-cleaning floors and equipment.

Sanitizers: Ensuring health and safety standards are maintained.

Why Choose Caterina for Your Kitchen Equipment in Kenya?

1. Wide Range of Products

From ovens to dishwashers, Caterina offers a comprehensive selection of restaurant kitchen equipment and hotel kitchen appliances tailored to different business needs.

2. Trusted Brands

Caterina works with top kitchen appliance brands to ensure you get reliable and high-performing tools.

3. Expert Support

Our team of experts provides guidance on choosing the right equipment and offers after-sales support, including installation, training, and maintenance.

4. Competitive Pricing

We cater to businesses of all sizes with affordable solutions that deliver excellent value for money.

Who Can Benefit from Caterina’s Equipment?

Restaurants: Streamline your operations and enhance food quality.

Hotels: Equip your kitchen to meet the demands of high-volume cooking.

Catering Businesses: Optimize efficiency and expand your offerings.

Cafes and Bakeries: Perfect for artisanal and small-batch cooking.

How to Get Started

Looking for a trusted restaurant kitchen equipment supplier in Kenya? Visit Caterina.co.ke to explore our range of commercial kitchen equipment. From sourcing the right tools to installation and maintenance, we’re here to support your culinary journey.

Conclusion

Success in the food and hospitality industry depends on more than just recipes — it starts with the right tools. By choosing Caterina’s premium hotel kitchen equipment and commercial appliances, you can ensure efficiency, consistency, and long-term profitability.

Don’t settle for less when you can equip your kitchen for success with Caterina! Reach out today and take the first step toward elevating your business.

#commercial kitchen equipment #kitchen equipment kenya #Restaurant Kitchen Equipment supplier in kenya

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