#canada spices importers

[najia-cooks]

[ID: A decorative orange ceramic plate with a pyramid of green herbs and sesame seeds, topped with deep red sumac and more sesame seeds. End ID]

زعتر فلسطيني / Za'tar falastinia (Palestinian spice blend)

Za'tar (زَعْتَر; also transliterated "za'atar," "zaatar" and "zatar") is the name of a family of culinary herbs; it is also the name of a group of spice blends made by mixing these herbs with varying amounts of olive oil, sumac, salt, roasted sesame seeds, and other spices. Palestinian versions of za'tar often include caraway, aniseed, and roasted wheat alongside generous portions of sumac and sesame seeds. The resulting blend is bold, zesty, and aromatic, with a hint of floral sourness from the sumac, and notes of licorice and anise.

Za'tar is considered by Palestinians to have particular national, political, and personal importance, and exists as a symbol of both Israeli oppression and Palestinian home-making and resistance. Its major components, olive oil and wild thyme, are targeted by the settler state in large part due to their importance to ecology, identity, and trade in Palestine—settlers burn and raze Palestinian farmers' olive trees by the thousands each year. A 1977 Israeli law forbade the harvesting of wild herbs within its claimed borders, with violators of the law risking fines and confiscation, injury, and even death from shootings or land mines; in 2006, za'tar was further restricted, such that even its possession in the West Bank was met with confiscation and fines.

Despite the blanket ban on harvesting wild herbs (none of which are endangered), Arabs are the only ones to be charged and fined for the crime. Samir Naamnih calls the ban an attempt to "starve us out," given that foraging is a major source of food for many Palestinians, and that picking and selling herbs is often the sole form of income for impoverished families. Meanwhile, Israeli farmers have domesticated and farmed za'tar on expropriated Palestinian land, selling it (both the herb and the spice mixture) back to Palestinians, and later marketing it abroad as an "Israeli" blend; they thus profit from the ban on wild harvesting of the herb. This farming model, as well as the double standard regarding harvesting, refer back to an idea that Arabs are a primitive people unfit to own the land, because they did not cultivate or develop it as the settlers did (i.e., did not attempt to recreate a European landscape or European models of agriculture); colonizing and settling the land are cast as justified, and even righteous.

The importance of the ban on foraging goes beyond the economic. Raya Ziada, founder of an acroecology nonprofit based in Ramallah, noted in 2019 that "taking away access to [wild herbs] doesn't just debilitate our economy and compromise what we eat. It's symbolic." Za'tar serves variously as a symbol of Palestinians' connection to the land and to nature; of Israeli colonial dispossession and theft; of the Palestinian home ("It’s a sign of a Palestinian home that has za’tar in it"); and of resistance to the colonial regime, as many Palestinians have continued to forage herbs such as za'tar and akkoub in the decades since the 1977 ban. Resistance to oppression will continue as long as there is oppression.

Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

Za'tar (Origanum syriacum), 250g once dried (about 4 cups packed)

250g (1 2/3 cup) sesame seeds

170g (3/4 cup) Levantine sumac berries, or ground sumac (Rhus coriaria)

100g (1/2 cup) wheat berries (optional)

2 Tbsp olive oil

1 Tbsp aniseed (optional)

1/2 Tbsp caraway seeds (optional)

Levantine wild thyme (also known as Bible hyssop, Syrian oregano, and Lebanese oregano) may be purchased dried online. You may also be able to find some dried at a halal grocery store, where it will be labelled "زعتر" (za'tar) and "thym," "thyme," or "oregano." Check to make sure that what you're buying is just the herb and not the prepared mixture, which is also called "زعتر." Also ensure that what you're buying is not a product of Israel.

If you don't have access to Levantine thyme, Greek or Turkish oregano are good substitutes.

Wheat berries are the wheat kernel that is ground to produce flour. They may be available sold as "wheat berries" at a speciality health foods store. They may be omitted, or replaced with pre-ground whole wheat flour.

Instructions:

1. Harvest wild thyme and remove the stems from the leaves. Wash the leaves in a large bowl of water and pat dry; leave in a single layer in the sun for four days or so, until brittle. Skip this step if using pre-dried herbs.

2. Crumble leaves by rubbing them between the palms of your hands until they are very fine. Pass through a sieve or flour sifter into a large bowl, re-crumbling any leaves that are too coarse to get through.

Crumbling between the hands is an older method. You may also use a blender or food processor to grind the leaves.

3. Mix the sifted thyme with a drizzle of olive oil and work it between your hands until incorporated.

4. Briefly toast sumac berries, caraway seeds, and aniseed in a dry skillet over medium heat, then grind them to a fine powder in a mortar and pestle or a spice mill.

5. Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply golden brown.

6. (Optional) In a dry skillet on medium-low, toast wheat berries, stirring constantly, until they are deeply golden brown. Grind to a fine powder in a spice mill. If using ground flour, toast on low, stirring constantly, until browned.

Some people in the Levant bring their wheat to a local mill to be ground after toasting, as it produces a finer and more consistent texture.

7. Mix all ingredients together and work between your hands to incorporate.

Store za'tar in an airtight jar at room temperature. Mix with olive oil and use as a dipping sauce with bread.

[atlaculture]

Favorite Foods: Katara

Since Katara was forced to take on a traditionally maternal role at an early age, I'd like to think her favorite Water Tribe dishes are the ones that are quick and easy to prepare. I also feel that Katara would be fond of the few fruits and edible greens available in the arctic, as it brings back fond memories of foraging with her mother and grandmother during the warmer seasons.

Sea Prunes (Entire 1st Row)- Katara doesn't express many food preferences in the show, but she seemed pretty enthusiastic about eating sea prunes, so I assume it's a meat she enjoys. Sea prune is another name for the black katy chiton, a type of mollusk. Their shells are dark and leathery, earning them nicknames like "sea prune" and "gumboot". Sea prunes are a traditional protein source for many indigenous peoples in Alaska and western coastal Canada. I think Katara would enjoy them sauteed with Chinese (Earth Kingdom) five-spice or tossed with seal oil in a kelp salad.

Suaasat - A Greenlandic Inuit soup. It traditionally consists of a thick broth made of seal meat, barley, onions, and potatoes. I'd like to think that she likes any dish where you can just throw all the ingredients in a pot and feed a lot of people fast.

Boiled Crab - She likes crabs because they're relatively easy to catch and even easier to cook. You just boil them and crack them open!

Pitsik - Dried Arctic Char. Like crab, she enjoys the simplicity of preparing it. You simply fillet the fish with its skin on, score and salt the flesh, hang the char to let the arctic winds airdry it, and you have a delicious jerky-like snack! They are also rather visually striking when you hang them up.

Akutaq - Meaning "mixed together" in Inupiat and Yupik, this dish is traditionally made with whipped fat, boiled fish, and berries. Commonly used berries include cranberries, lingonberries, cloudberries, bearberries, and crowberries. A sweet and savory meal that Katara and her mother probably used to make together.

Suvalik - If akutaq is “Arctic Ice Cream”, then suvalik is “Arctic Fruit Salad”. It’s traditionally comprised of emulsified fish eggs and seal oil mixed with berries. It’s described as creamy and sweet. This dish is known in Yupik culture as qerpertaq.

Bannock - Also called palauga in some Inuit dialects and alatiq in Yupik. Bannock is an unleavened flatbread found throughout North American indigenous culture. Since the flour has to be imported all the way from the Earth Kingdom, it was a rare treat for Katara growing up. She also likes how easy it is to make.

For more Water Tribe dishes, check out my Cultural Cuisine tag.

Like what I’m doing? Tips always appreciated, never expected. ^_^

https://ko-fi.com/atlaculture

[fannyrosie]

On an August day (see HERE the outfit post), I discovered the Montreal melon during my visit of the Lachine museum, and it became an obsession for the few following days. In the early 20th century, a special kind of melon, called the Montreal melon, was being grown by the Decarie family around the area where the Decarie highway is currently situated. It was a melon really hard to grow and costed a fortune (similarly to those fancy melons in Japan). People from around Canada and the US would import it for its surprising spiced tasted and status symbol. Sadly, due to the urbanisation of Montreal, the difficulty of cultivation and the arrivals of other cheaper imported melons, the Montreal melon almost completely disappeared.

Up until in the 90s, when a man from l'Île-Perrot found some Montreal melon seeds in the US, and revived it. However, it's still extremely rare, and I have yet to try it. Interestingly, during my researches, I discovered that the Île-Perrot cultivator was one of dad's old patients (!!!), so we went to visit him and his wife for more information. Sadly, he doesn't cultivate Montreal melons anymore because it's too much of a pain, but he has created hybrids. The only ones who are still trying to grow the Montreal melon are McGill university (we went to see them, and they told us the squirrels ate all their melons) and the Lachine museum (they had only one).

[saepiae]

you know like obvs everyone should practice a bit more discretion in not commenting mean things on things other ppl do but like i feel like especially when it’s about food and the person is sharing their food because they like it then it’s doubly mean like you can think oh man that looks gross/not to my taste and just move on without saying it. food is often so important to people and is one of those things where like that’s so foundational and even if it’s not to your taste it’s so rude to tell ppl it looks disgusting. like there’s this girl on tiktok that packs orders and i think her place is called rebecca’s chinese and well it’s clearly british chinese food cause chinese food here in canada at least doesnt look anything like that but clearly people are buying it and like it cause she’s always got new videos, but everyone in the comments is like damn that looks like tar that looks like so and so and it makes me so sad like you could just say nothing and move on and it’ll find the people it’s meant to find idk … also equating what food looks like with how good it tastes is such a trap IMO and one where nothing good will ever come of it! !!! besides she showed a recipe of how she prepared the curry sauce and it was fresh veggies and a bunch of spices and even though the colour comes out maybe darker than you’d expect for a curry sauce it’s not like food doesnt exist in that colour like squid ink dishes or jajangmyeon….

[cordycepsfem]

Pageboy Readthrough, Part Four

Previously

EP talks about her complicated relationship with her mom

Mom made her do things like wear dresses and tights and barrettes

Mom was worried about EP's future as a GNC person/potential lesbian/little strange kid

your reviewer says that's normal, even if it's unkind

we learned that EP's mom thinks boys should not be friends

your reviewer says that's not normal

your reviewer got maudlin at the end of it all and it was kinda a bummer

You can find previous parts of this readthrough here.

Now

Chapter Five

Jesus Christ we start off with this boat thing again

I am so sorry Halifax that for the short time I was in you I was eating waffles and buying doughnuts and trying not to get a parking ticket and not paying attention to your obviously super important maritime disaster issue

I will do better next time

EP should just write a book about this disaster - it can't be any less readable

but if you want to read an actual book about the disaster that's already written may I recommend this one

anyway sorry what was the point of this?

oh: the anchor from this ship explosion is 2 minutes away from where EP's dad lived

we learn more about maritime history - seriously, EP, think about it

Dad was a graphic designer with a mini golf hole thing in his office

EP imagines herself as the next Ernie Els (and yes I am proud that I didn't need to look up the name of an actual golfer, you are correct)

as far as I can tell no one tells EP that women also play golf

it goes from ships and golf to "oh, shit" in the way that one reacts to a sad disaster, because I now feel bad for EP who is clearly not well:

Really, lady? You published this? I can't decide if this is a "Buddhist one with the whole world" thing or a cry for help, because when I felt this way - that I was a meaningless speck in the universe - the people who loved me got me help.

Also, last time I checked meaningless specks don't get acting jobs or book contracts, so... perhaps not so "almost nothing," hey, EP?

EP gets a stepmother

the stepmother comes with two children

the stepmother had a waterbed (the only one EP has ever seen) and works as a food stylist

as a digression here, has anyone ever seen more than one waterbed? because I was thinking about it and I have only seen exactly one waterbed in my life

EP has a crush on Sandra Bullock, who stars in a movie that EP's stepmother "food styles" for

later in life she has dinner with Sandy and Sandy is great

EP starts to tell us about how she was a picky eater but for some reason devolves into a story about a Canadian lighthouse

we eventually get to the point that she was a picky eater and she was forced to eat things she didn't like

EP and her dad and her stepmother and the two stepsiblings all move in together

we learn more Canadian history here which I swear I would be very into if that was what kind of book I was told this would be

the one boy I ever dated before realizing I was a lesbian was super into Canada in a way that is extreme for someone who is not Canadian, and I enjoyed experiencing Canadian culture with him rather than trying to come up with new excuses why I didn't want to kiss or hold hands, so please believe me when I say I am all about Canada

like any human with a new room EP is excited to decorate

EP gets dreamy about having a stepbrother

like, really dreamy

by this we can infer that no one told EP the following things:

girls can remove their shirts that way as well

girls also have torsos and can wear dangling chains

anything you can buy in the supermarket will not change your sex, including Old Spice

ETA: I came back here because a "dab" and a "dollop" are two specific unspecific measurement units that don't interact, like ounces and inches, and it finally got to me that I didn't include it. You can "dab" cologne, you cannot "dollop" cologne unless you are literally pouring it over yourself in a ladle. If EP was doing that, I retract my remark.

the next part makes me super unhappy as someone who knows how physically capable boys, especially boys who play sports, are and how powerful they can be

but Scott manages not to paralyze EP

he just continues to be a prick, as does EP's stepmother

also, I have two siblings and we were never rough in the way that EP says Scott was - maybe because they're both female?

EP enjoys Playmobil and still likes to play alone

EP gets ready to go on an adventure, like a normal kid might, only to have her terrible stepfamily tease her

I am so sorry, EP, please go back to Canadian history

Dad was nicer when Linda wasn't around (shocker, men are a bummer)

also a bummer: this step mom

at this point I will now fight anyone EP directs me to fight on her behalf

I know it's a whiplash but seriously:

I was a weird kid. I was a lot. And yet never did my parents make me feel like I was wrong. They pointed out that I did things differently, or liked different things, and that the things I liked and did might not match up with what other people thought someone like me should do. But mostly they let me do what made me happy, to an appropriate extent.

They never mocked me when I was caught up in a world of elaborate fantasy. I went on lots of "adventures" to the point where I still call any unexpected journey, especially one I get to choose, be it to the 7-11 or the pharmacy, an "adventure," because it shakes up the day a bit.

They didn't shield me from some social consequences of being weird but they taught me that being myself was really more important. And they never asked me Why aren't you like them?

In fact, as the years have gone on and I've struggled with my mental and physical health, with employment, with my sexuality and my body, with living close to poverty, with everything - I have been the one asking my parents Are you ashamed I'm not like them? in regards to their friends' kids. Not a doctor, not a lawyer, not a mom?

And every single time, No. You're the one we love. You are on a journey that is uniquely yours and we are blessed to be a part of it. Unconditionally, without a second thought.

And as the designated "weirdo" in all of my growing-up-school years, I would have been EP's friend in an instant. We could have bonded over our short haircuts and picky eating and been the two weirdos together. Then neither of us would have been alone.

... and I guess we end this part same as we did the last one, with me super bummed and marginally more educated about Canadian history.

[unbelievable-ecological-articles]

MARSH MARIGOLD, JULY

During todays dog walk I spotted a small bush of yellow flowers I couldn’t identify by eye, seen below:

After using the Seek app and Wild Flower Guide, I confirmed it was a marsh marigold (Caltha palustris), so named because it has evolved to grows in places with oxygen-rich water near the surface of the soil such as marshes, ponds, damp meadows, ditches, and wet woodlands. However, unlike its name it is not in fact related to (or look like) the marigolds, but is actually in the buttercup family. The common marsh marigold is planted as an ornamental in my parts of the world, and is considered a low-maintenance flower for wildlife gardens. It is also an edible plant (when cooked properly), with the spring greens, buds and leaves bring used by boiling, cut, salted and seared with melted butter and vinegar. The young flowerbeds can also be prepared as a spice.

As marsh marigolds are one of the earliest flowers to bloom in the springtime, they attract a lot of pollen- and nectar-eating insects like bees and flies. The mature seeds are also enjoyed by several bird and rodent species, and they provide pond-side shelter for frogs! In western Europe a moth called unsurprisingly the marsh-marigold moth bites the anthers open to eat the pollen, while their caterpillars also feed on the flower in the summer and autumn. Not all animals enjoy them though, and they are used as squirrel-repelling flowers in vegetable gardens, due to their strong aroma. 

Mash marigolds rely on pollinators as they are infertile when self-pollinated. Therefore, they product copious amounts of both nectar and pollen to attract visitor. In Canada they are pollinated by several species of beetle, thrip, bug, butterfly, sawfly, bee, fly and ant. As well as all thse, the plant is also adapted to rain-pollination. Here in the UK they are pollinated by bees, butterflies and flys. In fact I caught one particular species in the act:

Pictures above is a female of a European species of hoverfly (Eristalis intricaria) which mimics the furry bee in colour and shape. This is known as Batesian mimicry, which is when members of a palatable species gain protection from predation by resembling or mimicking the defensive signalling of an unpalatable, defended species. Thus, they mimic bees and wasps, two insects that can sting as well as tasting unpleasant to predators. These guys, like the marsh marigold, favour marshlands and woodlands, where they can hover over flowers (hence their name) and feed on the nectar and pollen. As well as pollinating they are also considered an important economical and ecological predator even in their larval stage by eating aphids and leaf-hoppers, both major crop-pests that spread diseases such as curly top. So, next time you see a overfly buzzing around, don’t swat it, praise it!

[historyhermann]

Nimona Spoiler-Filled Review [part 2]

Continued from part 1

There is no doubt that the material work conditions for writers influences how "good" or "bad" a work is. High-quality and well-edited work is only possible when studios value creative labor and give writers enough security and time to perform that labor. The studios are often standing in the way between the audience and the vibrant art. As I noted in my last review, online jerks who hated High Guardian Spice said it was "bad". These claims were faulty. The real reason should be obvious: the horrendous working conditions at Crunchyroll.

The Animation Guild, also known as IATSE (International Alliance of Theatrical Stage Employees) Local 839, which represents animators in Canada and the U.S., does not have talks for a new contract until 2024. The results of the present strikes by writers and actors will likely impact the contract and shape the demands that the guild makes of studios. There are reports that WGA East will add animation writers to their union next year. It could cause the relationship between the WGA and animation writers to cool from previous "bad blood" which dates back to a "turf war" in the 1970s between the Guild and WGA.

The success of this film proves that those who claim that a film needs to "tone down" its queer themes are wrong. The same goes for anti-establishment films. Arcane is another example of a series which suggests that institutions that "try to hide and kill people" should be torn down. At the same time, there is a contradiction of liberals and progressives within Hollywood producing "revolutionary queer happy ending stories" but not doing anything to make this happen in reality.

Reprinted from Pop Culture Maniacs and Wayback Machine. This was the forty-second article I wrote for Pop Culture Maniacs. This post was originally published on July 31, 2023.

On the other hand, the series differs in many ways from the comic, no matter how queer the cast is. The webcomic, which later became a graphic novel, depicts mental institutions as agents of oppression which "engage in structural violence." It does this even better than series like Disenchantment. There's also a focus on disability, as Ballister, in the comic, has a prosthetic arm. This is replicated in the film, although his prosthetic arm comes about in a different way.

The film, unlike the comic, is comedic in the first part, then more dramatic. The comic had a different tone. Even so, both are metaphors for transness and have positive LGBTQ representation. It is a milestone for Western animation. Disney clearly missed an opportunity by turning down (and cancelling) the film before its revival.

Nimona does much more than the family-friendly animated film, The Mitchells vs. the Machines. The latter was praised for putting a queer character, Katie Mitchell (voiced by Abbi Jacobson) at the center. Nimona has more openly queer characters, specifically Ballister and Goldenloin, who are both gay. As for Nimona, her character is open to interpretation, including an implied gay relationship with Gloreth before she betrayed Nimona.

The Mitchells vs. the Machines had unnecessary hype for a sci-fi comedy romp. It centered on White family, has extraordinarily little rewatch value, and only hints at Katie's queerness. Her girlfriend is shown in almost a blink-and-you-miss-it moment. Film director Phil Lord was criticized for creating a crunch environment for animators working on Spider-Man: Across the Spider-Verse. Possibly, work conditions for animators on The Mitchells vs. the Machines were the same.

Nimona avoids the issues with the aforementioned film, to its betterment. Public Enemy famously sang, in their 1988 hip-hop single, to not believe the hype. For Nimona, it lives up to the hype in many ways. In contrast, The Mitchells vs. the Machines falls flat, stitching together "hundred familiar film plots", has inconsistent themes, and is very nostalgic.

It is worth noting the importance of pink as a color in Nimona. Stevenson described the color pink as Nimona's way of expressing her nonconformity and refusal to act according to "anybody else’s standards". Instead, she will be unequivocally herself. This contrasts for how pink is portrayed in Steven Universe. That series already subverts toxic masculinity and normalizes trauma. Series creator Rebecca Sugar noted that Revolutionary Girl Utena influenced her. As Peter Tedesco wrote, Steven's choice of a pink shirt with a big star and pink flip-flops goes against "traditional masculinity", and exudes femininity. His pink shield or oft-crying do the same. As such, Nimona and Steven Universe subvert the "traditional" meaning of pink, each in their own way.

Ultimately, Nimona has a strong rewatch value, even though it differs from the webcomic which has a focus on secret documents and bureaucracy. The latter wasn't a major theme in this film. While this film, in terms of themes, somewhat connects to She-Ra and the Princesses of Power, the same may be true for future productions by Stevenson. The latter includes "two book series of novels" and the animated adaptation of Lumberjanes (hopefully coming out in 2024).

Overall, I recommend this film. Nimona is currently streaming on Netflix.

© 2023 Burkely Hermann. All rights reserved.

[lumine3comics]

Cecil, wait no wait is that a spice i gotta look this up im sorry ok gimme a second to do my research here before we dive into the routine im sorry i just came fresh off of messaging neil gaiman a very important message normally i am much more prepared than this forgive me. Ok no it turns out i’m way off base but i did learn that no less than 9 places in the usa and canada have the name cecil, a programming language, two bands, a lion from zimbabwe, a type of soil, a college, a hotel in india, a type of long gun, a cigarette brand, and the patron saint of granada all share your name! How sick. Also tons of people obviously so thats a pretty cool name congrats. In other news you should check out wesley willis the man was a totally self taught musician who suffered from schizophrenia throughout his life, you may recognize his song rock and roll mcdonalds from the documentary super size me! If not i get it, busy times in the life of the world today. Anyway i hope you had a good winter holiday season and a happy new year and if you say bazinga i heard that next year will be even better (and that if you dont you run the risk of spontaneous combustion so ya know i wouldnt tempt fate)

You know I read this unlike the other one- :(

[stormxpadme]

Okay im gonna do sth :D 5, 42, 16 for Jean and Logan

​Obligatory OTP Asks

5 - Describe their cozy night in. Lots of booze and music. Logan's metabolism demands an unholy amount of the hard stuff for at least a comfortable buzz, so there'll be a couple of empty bottles involved. Not everyone comes with a healing factor, and working in a boarding school means always getting up at ass o'clock, so Jean doesn't even try to keep up but mostly keeps to a bottle of beer or two and the occasional whiskey tasting from Logan's bottle or straight from his lips. Music's the far more important part of the evening anyway. It's an important key to Logan's past as old songs regularly trigger flashbacks to the part of his life he's forgotten. When they stumble upon such a song that Logan realizes he's heard a couple of decades ago already, sometimes Jean will look into his mind and try to keep it in that moment of blurry images to make out details and faces. It doesn't always work but it's always a very intimate practice to try. By the time of either the second sampler album or last bottle, they're mostly busy with a whole different kind of intimacy though. Sometimes they try a movie too, but they never make it through more than half an hour before being all over each other. Occasionally, Jean gives a football game a try for Logan but that shit bores her out of her mind, so by half time, she usually ends up on the floor in front of the sofa to try and distract her guy. Needless to say, watching a second half time never happened so far.

16 - Can they stay up all night just talking? In the first and second pre-Phoenix period, they were honestly too busy fucking each other's brains out for that. Since the last and final reunion, they're taking a lot more time for everything they missed back then. It helps that in the years prior, Logan's met a few people from his past who could tell him a lot about it, and he's happy to share those stories with Jean. They're also talking about her years in the Further-limbo before said last reunion a lot, to process those, and about everything Jean missed in their kid's life in that time. Her powers are finally stable and more stronger than ever at this point, too, so they also get up to the occasional memory restoration session. Since there's obviously a lot to find in a lifespan as long as Logan's, they can only do that bit by bit to not overwhelm him and provoke his instincts (they've had furniture cut to pieces by adamantium claws often enough to earn regular complaints about the yearly renovation cost cap from Director Summers). And that's alright. Just a day of carefully restored memories brings enough stuff to talk about for weeks.

42 - What's their favorite type of weather to enjoy together? (getting snowed in together, watching thunderstorms, etc.) Since they're among the most wanted persons on that damn planet thanks to their respective past, their line of work and certain ... uh ... apocalyptic events and all, everything that keeps everyone else away does, really. Vacation is always only happening in the furthest off, snowed in huts in Canada or Alaska where they have no approach from anyone on foot or by vehicle to fear. Not that a little bit of blood and destruction on a molecular level doesn't spice up every journey, but sometimes you just really want to get fucked stupid by your wife for a week without interruptions.

[triciamfoster]

Power of Worm Root

Worm root, also known as wild ginger or Canada snakeroot, is a medicinal herb that has been used for centuries for its magical and medicinal properties. This plant, which is native to North America, is a member of the ginger family and has a long history of use in traditional medicine.

One of the most well-known medicinal properties of worm root is its ability to treat digestive issues. It has been traditionally used to treat nausea, vomiting, and other digestive issues. It contains compounds that help to stimulate digestion and prevent nausea and vomiting.

Worm root also has a long history of use in traditional Native American medicine. It was often used to treat snakebites, hence the name "snakeroot". The root was believed to have anti-venom properties and was applied topically to the site of the bite.

In addition to its medicinal properties, worm root is also known for its magical properties. In European folklore, worm root was believed to have protective properties and was often carried as a talisman to ward off evil spirits and bad luck.

Worm root was also believed to have love-enhancing properties and was often used in love spells and potions to attract a lover or strengthen a relationship. It was believed that if you carried worm root with you, you would attract love and prosperity.

In modern times, worm root is still used in spiritual and magical practices. It is often used in aromatherapy to promote relaxation and reduce stress. It is also believed to have cleansing properties that can help to purify the mind and body.

In cooking, worm root is often used as a substitute for ginger or other aromatic spices. It has a slightly spicy and woody flavor that pairs well with meats, soups, and stews. It can be used fresh or dried and ground into a powder.

However, it is important to note that worm root should not be consumed in large amounts or used for extended periods of time. It contains compounds that can be toxic in high doses and should be used under the guidance of a qualified healthcare practitioner.

In conclusion, worm root is a versatile medicinal herb with a long history of use in traditional medicine and spiritual practices. Whether you are looking to support your digestive health, ward off evil spirits, or add a unique flavor to your meals, worm root is definitely worth exploring. However, it is important to use it responsibly and under the guidance of a qualified healthcare practitioner.

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

[justanotherrandommoth]

School.

Fuck school.

I'm going on a rant about the flaws of school, just try and stop me.

I know that school is meant to teach you important stuff, stuff that you may need and stuff that you take interest in, and it does a decent job at this. However, school is built on the expectation that you are "normal". That you have zero health problems. That if you have something like ADHD you have working pills for it. But what about the people who aren't "normal"? What about people like me? I have an extremely hard time focusing on things that aren't interesting to me, and I do try hand to work around this but I can't. A good way to help with this would be to MAKE THE LESSONS INTERESTING. When you're talking about how ratios are different from fractions, half the class isn't listening. A good way to get us to listen would be to spice it up a bit, give us good ways to use this, make us think we need this and get us hooked, most teachers can't do that these days. Another very important thing is choosing the classes you want to take. In Canada, you can "pick" your classes in grade 8, which is pretty late on, but it only really takes effect in grade 9. There's also a very limited amount of stuff you can choose, with no guarantee you'll get what you picked. And yet ANOTHER important note to discuss is the teachers themselves. More often than not you get teachers that aren't the nicest. Like last year I had a teacher named Ms. Santos. She was my math teacher. I d e s p i s e d her. She was always grouchy and mean, and she failed one of her least favorite students even though she was doing everything correct. Teachers need check-ins from the students, not just themselves and other teachers, which I don't even know if they're done. Going back to the thing on the education system being built on the "normal" people of society, schools are still incredibly bad at handling depression, homosexuality and transexuality. On the depression note, all schools do is give up the silent option of getting help from the guidance councillor, they don't even mention it on sheets of paper pinned to the cork board at the office. On the homosexuality and transexuality note, there's probably a few sheets of paper on stuff relating to it on the cork board at the office, but NO ONE READS IT DAMNIT. Having trouble coming out to your parents? Come see this gay club at 7:30 - 8:30 here at the school to meet other gay kids, make sure to get your parents permission to go. That's what most of them are like. All in all, the education system is severely flawed. Actually, here's a list of thing I would do to fix it:

Spread much more awareness about depression and suicide, don't frame it as an enemy, but more of a big challenge to overcome. Also make a good program to help with overcoming this challenge.

Do background checks on teachers about half way into each school year, not just checking their records and stuff, but also asking what the students and other teachers think of them, focusing on mainly how nice they treat their students and if they discriminate against any majority.

Changing how fast you can control your classes. Make it so that more classes start to open up at around grade 6 and let you choose your own classes at grade 8, only a year back from norms but still a big leap.

Understanding. Teachers should know all the challenges of their students, they should know the true reason why their student didn't finish their poster, not just the excuse in black and white. Most importantly they need to understand why this is, some people just don't understand that a select few don't like making their parents worry so they don't mention their homework, then it piles up and that would stress them tf out, making them worse and worse and worse. I'm not venting shut up. Ok maybe.

As much as I do have some more things I would change, it's probably best not to express them because as of now I've said enough. The education system sits on a throne all proud people can't reach, but they cry when people throw stones at their feet. Fuck school, evolve to crab.

[the-teddy-bear-butch]

hey Пчёлка! (sorry for the unoriginality but it's literally 3am 😅)

IT SNOWED TODAY!!!! not a lot but i'm still excited :D

I gotta answer the favourite ice cream flavour question from the ask game first because I've found out something very interesting.

Ok so i'm about to say something very weird and apparently very Canadian, but my favourite ice cream flavour is tiger tail(tiger tiger, tiger, tiger stripe. I've seen many variations) ANYway this is gonna sound like a weird combo if you haven't tried it but it's basically orange ice cream with black licorice ice cream swirled throughout it (weird ik) but while I was looking up the actual proper name of the ice cream I found out it's a Canadian only thing, not only that but it's a regional flavour so only certain parts of Canada has it???

anyway I fell down a loop hole and now need to know what you call the metal shopping carts at the store, knitted caps that you wear during winter, and also what do you call you 1 dollar coins? (buggy, tuque, and loonie for me)

November kinda sucked but it's the last week (were'd all the time go?) I started a new job this week which is really exciting

DUDE I WAS JUST ABOUT TO START PRIORY OT THE ORANGE TREE! it's been sitting on my bookshelf for way too long

I finally seen legally blonde and it was sooooo good, I watched in with a group so i'll probably need to re-watch it later, oh well ¯\_(ツ)_/¯

IT isn't actually that scary unless you don't like clowns, in which case it might not be your piece of cake

man weather is so weird. one time at the end of august I remember it started to snow while we were driving home not for very long but still strange. I had you use the converter thingy to understand 70°F but 21°C IS UNREASONABLE FOR FALL! THAT SOUNDS TERRIBLE. Right now its -1°C with the low for tomorrow(today now) at -13°C which i'm kinda dreading.

it's not really important but I did want to say when I started talking to you I was using she/they(i think i was?) but now i'm using they/them so that's cool I guess 👍

regale me with your random LOTR facts I only knew 2 of the last facts so if you have more i'd love to hear them!

I also liked to mix up spices when cooking as a kid. Most of the time it didn't work well but one time I found out that if you're making a sweet carrot cake (or cakes like that) and you're making cream cheese frosting, adding a bit of garam masala to the frosting adds a bit of a kick and cuts the sweetness in a non overpowering way!

i'm so glad I can further continue my 'everyone I talk to must listen to alvvays' agenda. I don't think I have a favourite song on the album but I do love Pressed and Belinda Says. Also turns out that Blue Rev is a Canadian only drink made Ontario.

y'know what's homophobic to me specifically? Both my favourite bands have only 1 show here and it's in Toronto (very far from me) IN THE MIDDLE OF WINTER. Toronto winters aren't particularly nice.

Music thoughts from the last couple of days are really old french songs (the classics from like Lucienne Boyer and Edith Piaf, that kind of music) they all kinda remind me of the comforting orange of street lamps in the dark and drawing before going to bed

signed someone who's literally so close to falling asleep

-el

IM SO SORRY MY INBOX INTIMIDATES ME AND SOMETIMES I JUST IGNORE IT

Hello my darlin’ El!! My favorite Canadian! My favorite anon!

Nothing to apologize for, my dear. That nickname is probably my favorite ever, I’ll never get tired of it

SNOW, that’s so cool!!! We actually got a little bit here in the last couple weeks too! Barely any, but something!! Just a ✨dusting✨

Okay so that sounds so strange and I HAVE to try it. If I ever visit Canada, I am searching this out 👀 Idk if it’s regional, but we have a snow cone flavor called tiger’s blood! It’s kind of like a fruit punch sort of flavor. I was more of a cotton candy kid. Or the weirdo who got banana flavor

Regional dialects are so fucking cool!!! For us, it’s shopping cart, beanie, and penny!idk what it is but tuque is just such a fun word. Very pleasing to say, feels nice, idk. Maybe I’m just a weirdo LMAO. I’m trying to think of some of the weirder regional words, but my brain is so empty right now.

Oh congrats on the new job!!! How is it going?? I’m sorry your November was rough, I hope December treated you more kindly! It’s been a rollercoaster for me, but I have a feeling 2023 will be a good year for me. I’m being stubbornly optimistic 🫡

Speaking of!!! Happy new year! Do you have any resolutions??

Did you start Priory? If you have, what do you think?? It’s high on my list, but I recently got One Last Stop and Gideon the Ninth, so I bumped it down. I’ve GOT to read OLS so I can read the Ronance au, and Gideon the Ninth is just,,, lesbian necromancers in space and I’ve been obsessed with it despite not reading it ever

Oklahoma weather my beloathed! She’s a wicked she-devil!! We’ve gone from a pleasant 21°C to -29°C wind chills in the span of a week!! I love it soooooooo much!!! (Kill me please.) I hope your weather has been tamer and you’re staying warm up north!!

Oh that’s so cool dude!! Good to know!! I’ll make sure I remember <33 They/them pronouns kinda hit different man. I’ve swapped mine officially from she/they to they/she. Not a huge difference but something in my chest feels so much lighter with they 🥰 Gender fuckery is fun

More silly LOTR facts, eh? Well, J*ke G*llenhall auditioned for the role of Frodo Baggins! Supposedly it was one of the worst auditions! Christopher Lee, Saruman, is the only actor to have met JRR Tolkien himself! Believe it or not, Nicolas Cage was the original pick to play Aragorn! I still think Viggo Mortensen is one of the best casting choices of all time tho, sorry Nick

Oh I’ve never heard of that! I’m writing it down for future baking purposes 🫡 I have recently discovered that garlic powder and onion powder are my best friends and I will put that shit on everything

Incredible choices! I need to give the album another listen. Maybe I can Ronanceify a song in your honor <33

That’s terrible!!! I am so very sorry <33 I get the feeling man, even a lot of US tours just,,, skip over Oklahoma. I’m sooooooooo bitter about Noah Kahan not stopping by somewhere I can see him. The closest show is a state away, 4 hour drive with current gas and hotel prices? YIKES. But! I got Paramore tickets and I WILL lose my entire shit that day

Definitely will check those out! Personal music thoughts for me,, still obsessing over the entire Stick Season album, but The View Between Villages especially. Been really into the hot gay girl shit/lesbian villain arc kind of genre. Devil Is A Woman by Cloudy June? Incredible

With warmth and sincere apologies for the weight,

- Max/Lo

[dasmuggler]

When the tariffs start being imposed on imported goods, these are some of the food items we can expect to see have an increase in cost Here’s an expanded list of imported foods, including specific canned items commonly brought into the U.S. to meet consumer demand. Are some of these among your favorites?

Fresh Produce

• Bananas, Mangoes, and Pineapples (from Central and South America)

• Avocados (from Mexico)

• Citrus fruits like oranges and lemons (from Mexico and Spain)

• Berries (e.g., strawberries, blueberries) (from Mexico, Chile)

• Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada)

• Asparagus (from Peru and Mexico)

Seafood (Fresh, Frozen, and Canned)

• Fresh/Frozen Shrimp (from Thailand, India, Ecuador)

• Salmon (from Norway, Chile)

• Tilapia (from China)

• Tuna (canned) (from Thailand, the Philippines)

• Sardines (from Portugal, Morocco)

• Mackerel (canned) (from Japan, Norway)

Grains and Legumes

• Rice (from Thailand, India, Vietnam)

• Quinoa (from Peru and Bolivia)

• Chickpeas and Lentils (from Canada, India)

Nuts and Seeds

• Cashews (from Vietnam and India)

• Brazil Nuts (from Bolivia, Brazil)

• Almonds (from Spain, Australia)

• Chia Seeds (from Mexico and Argentina)

Dairy Products

• Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece)

• Butter (from Ireland, New Zealand)

• Yogurt (Greek-style from Greece, other varieties from Europe)

Canned Foods and Packaged Items

• Tomato paste and puree (from Italy)

• Canned olives and olive oil (from Spain, Italy, Greece)

• Canned coconut milk (from Thailand)

• Canned beans (from Mexico, Central America)

• Canned corn (from Canada, Brazil)

• Canned anchovies and sardines (from Morocco, Portugal)

• Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico)

• Canned tuna and salmon (from Thailand, the Philippines, Chile)

Spices and Herbs

• Vanilla (from Madagascar)

• Black Pepper (from Vietnam, India)

• Cinnamon (from Sri Lanka)

• Turmeric (from India)

• Paprika (from Spain, Hungary)

Beverages

• Coffee beans (from Brazil, Colombia, Vietnam) (Sorry, coffee lovers!)

• Tea leaves (from India, Sri Lanka, China)

• Cocoa beans (from Côte d’Ivoire, Ghana)

Oils and Fats

• Olive oil (from Spain, Italy, Greece)

• Coconut oil (from the Philippines, Indonesia)

• Palm oil (from Malaysia, Indonesia)

Alcoholic Beverages

• Wine (from France, Italy, Chile, Spain)

• Beer (particularly certain Mexican brands)

• Whiskey and Scotch (from Scotland, Ireland)

Sweeteners

• Cane sugar (from Brazil, Mexico)

• Maple syrup (from Canada)

Condiments and Sauces

• Soy sauce (from Japan, China)

• Fish sauce (from Thailand, Vietnam)

• Sriracha and other chili sauces (from Thailand)

• Italian pasta sauces (canned/jarred) (from Italy)

This list covers many imported foods but is not exhaustive. Some items may vary seasonally, and the variety of imported goods continues to grow as global food trade evolves and consumer demand shifts.

[yourreddancer]

Tariffs will make these prices nearly double to buy here. Stock up now if you use any of this. Imported goods which include a lot more than food are imported. Full list in comments.

Tariffs will make these prices nearly double to buy here. Stock up now if you use any of this. Imported goods which include a lot more than food are imported. Full list in comments.

Here’s an expanded list of imported foods, including specific canned items commonly brought into the U.S. to meet consumer demand:

Fresh Produce

• Bananas, Mangoes, and Pineapples (from Central and South America)

• Avocados (from Mexico)

• Citrus fruits like oranges and lemons (from Mexico and Spain)

• Berries (e.g., strawberries, blueberries) (from Mexico, Chile)

• Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada)

• Asparagus (from Peru and Mexico)

Seafood (Fresh, Frozen, and Canned)

• Fresh/Frozen Shrimp (from Thailand, India, Ecuador)

• Salmon (from Norway, Chile)

• Tilapia (from China)

• Tuna (canned) (from Thailand, the Philippines)

• Sardines (from Portugal, Morocco)

• Mackerel (canned) (from Japan, Norway)

Grains and Legumes

• Rice (from Thailand, India, Vietnam)

• Quinoa (from Peru and Bolivia)

• Chickpeas and Lentils (from Canada, India)

Nuts and Seeds

• Cashews (from Vietnam and India)

• Brazil Nuts (from Bolivia, Brazil)

• Almonds (from Spain, Australia)

• Chia Seeds (from Mexico and Argentina)

Dairy Products

• Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece)

• Butter (from Ireland, New Zealand)

• Yogurt (Greek-style from Greece, other varieties from Europe)

Canned Foods and Packaged Items

• Tomato paste and puree (from Italy)

• Canned olives and olive oil (from Spain, Italy, Greece)

• Canned coconut milk (from Thailand)

• Canned beans (from Mexico, Central America)

• Canned corn (from Canada, Brazil)

• Canned anchovies and sardines (from Morocco, Portugal)

• Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico)

• Canned tuna and salmon (from Thailand, the Philippines, Chile)

Spices and Herbs

• Vanilla (from Madagascar)

• Black Pepper (from Vietnam, India)

• Cinnamon (from Sri Lanka)

• Turmeric (from India)

• Paprika (from Spain, Hungary)

Beverages

• Coffee beans (from Brazil, Colombia, Vietnam)

• Tea leaves (from India, Sri Lanka, China)

• Cocoa beans (from Côte d’Ivoire, Ghana)

Oils and Fats

• Olive oil (from Spain, Italy, Greece)

• Coconut oil (from the Philippines, Indonesia)

• Palm oil (from Malaysia, Indonesia)

Alcoholic Beverages

• Wine (from France, Italy, Chile, Spain)

• Beer (particularly certain Mexican brands)

• Whiskey and Scotch (from Scotland, Ireland)

Sweeteners

• Cane sugar (from Brazil, Mexico)

• Maple syrup (from Canada)

Condiments and Sauces

• Soy sauce (from Japan, China)

• Fish sauce (from Thailand, Vietnam)

• Sriracha and other chili sauces (from Thailand)

• Italian pasta sauces (canned/jarred) (from Italy)

This list covers many imported foods but is not exhaustive. Some items may vary seasonally, and the variety of imported goods continues to grow as global food trade evolves and consumer demand shifts.

[bookcheapbusinessclass]

What are the top Tropical Destinations to Heat up your Holidays?

Tropical destinations are on the priority list of the tourists from the cold regions. They preferably choose the hot and amazing climate of the tropical region to enjoy the sun even when it’s winter instead of shivering in the frosted climate where they stay. For instance, if you are from Canada or London, you would like to book a packaged tour including the tickets for the first class flights to Thailand, Bali, Bangkok, and even the much-loved Caribbean.

Smart tourists never miss the opportunities offered by reputed OTAs as the Business Flight Shop does on flight tickets to hotel bookings, sightseeing tours, local activities, rental car bookings, and so on. Explore the OTA to find the options for custom-designing a packaged tour including your return tickets for a first class flight to New York, London, New Delhi, or wherever you are from, for a hassle-free vacation.

Take a look at the top tropical destinations you can choose for your next spiced-up vacation—

The Caribbean Islands

You can have a great vacation in the Caribbean during the winter season. Talk to your agency to create a perfect vacation package including the tickets for the best flights to Caribbean from UK or anywhere you are from.

The islands are facilitated with luxury resorts, and hotels, with great food and spa. Enjoy your holidays at the sprawling beaches, pristine waters and with lots of fun-filled water activities. Kayaking, boating, sailing, swimming, scuba diving, and windsurfing are some of the greatest activities in these islands. If you want to experience cruising in then that’s also a great idea. The off-season deals can be a great option for cruising. Often the Royal Caribbean Cruise liners offer great deals. 

Also, enjoy the drinks made of exotic fruits and spirits in these tropical countries along with the scrumptious spicy food they cook in Trinidad or the Bahamas wherever you choose to visit.

Bali

The Indonesian capital is considered one of the best tropical islands in Asia. Bali is famous among honeymooners for its lovely cottages and plush resorts. The couples love to spend hours by the white sandy beaches. Besides, living in the cottages by the seaside is a rare experience and perhaps a memory of the lifetime. The spas on this oriental island are excellent. From the aromatherapy messages to the volcano stone messages, these health spas are great to have rejuvenation.

Dubai

Are you wondering about an Arabic fiesta? Then you must not be disappointed by taking one of the best first class flights to Dubai such as Qatar Airways, Lufthansa, Ethiad, and so on. Despite using the royalty pointers, you can also grab exciting deals on your next flight to Dubai or Abu Dhabi- the most accomplished of all the Emirates. Though Dubai will not give you the tropical climate as they experience a humid climate, you can enjoy warm weather along with the spectacular seaside of the Mediterranean washing the shores of the Sahara desert.

Mediterranean Cruising Experience

The top Mediterranean cruise liners rest in chief ports like Rome, Spain, Tunis, Barcelona, Egypt, Greece, South Africa, and so on. The most important harbours are Valetta and Monte Carlo. You will get a chance to roam around different tropical islands when the ship will anchor in certain harbours. Despite that, the guests are also served with great cuisine in these super plush ships. You will also get a chance to see many places while you are cruising on the Mediterranean. 

People mostly living in the chilling weather choose to explore the tropical sunny climate because of which they buy tour packages of Thailand, Bali, the Caribbean and various destinations in the UAE for a perfect vacation.