#cheese and wine- what a combo

[remycon42]

No because I think this is an awesome story, who thinks cheese man posted this to reddit for insane family members? What's up with you just finding the plot? XD

At the gate for my flight home from visiting friends and there's a woman here with a service Shiba Inu. No pics because he has a Do Not Disturb vest and taking pics of strangers is illegal but I need to stress how ON DUTY this animal is. Ears up. Eyes doing Lazer scans of everything. Examining everyone who passes within 10ft like a security guard. Ass planted on her feet. I have never seen a dog with such intense chivalric guardian energy before. He has tiny eyebrows and they are FURROWED with concentration.

[whyeverr]

Seventies Shed

What can be said of the 1970s shed? Sometimes known as cedar contemporary or California contemporary, they are, in my opinion, often underappreciated and misunderstood. I see them as the little evolutionary escape route that midcentury modern took while middle class America barreled forward toward the McMansion.

This shed home has everything I love about the style: cedar shingles, warm wood tones, multiple outdoor zones, plus everyone's favorites, track lighting and hideous bathroom color combos. (Black and brass, baby! No? Just me?) The kitchen has, blessedly, been updated, because I just couldn't bring myself to put the more period-appropriate BlandCo contemporary counters into this house. I mean, I do want people to download it.

This home might be perfect for: native San Sequioans, your sim family's second home upgrade (a little dated and a little too big, but we'll grow into it!), the decades challenge, yuppie sims who host wine and cheese nights

Lot details:

Lot Type: Residential (4 bed, 3 bath)

Price: §48,494

Size: 40x30

Location: 23 Eucalyptus Lane, San Sequoia

I’ve used from all packs freely here. As always, no CC!

Download links and floor plans below the cut 🎄

Download via the Sims 4 Gallery or tray files via Sim File Share. You’re free to do whatever you want with the place but please don’t re-upload or share without credit. Thank you!

[h3llblazer]

Also hey buddy, you know, it’s not so bad, one time I made pasta with shredded cheese and M&Ms so whatever you made can’t possibly be worse than that

(Actually. It wasn’t bad. It wasn’t a perfect combo, but it wasn’t bad.)

-idk what anon I am at this point, koolaid? Wine? Frat boy? Whatever

..okay that's crossing a line-

[3xm-draconic]

Palace of Night

Summary: Fixing Cazador’s old manor to be less of a horror-show is more of a task than expected…it’s even worse when the previous homeowner shows back up.

“Ok Wyll & Karlach have the kitchen, Gale & Shadowheart have the library, Lae’zel and Halsin are tackling the dungeons, Roger and allegra called dibs on the wine cellar and Jaheira is cleaning the bedrooms” Cyris listed off of sections of the manor everyone had taken “which leaves the garden and the ballroom”, “we should all tackle the garden later, there's a mausoleum of ghouls there that I’d rather not disturb right now” Astarion groaned “repainting and wallpapering the ballroom sounds more relaxing”.

Cyris helped Astarion bring in the buckets of red, black, lavender and pink paint as well as the similar pallet wallpaper. Cazador liked black and red too but his color of red was more scarlet than sanguine-crimson, a bright eye-hurting red that drove Cyris crazy looking at it, he was glad to be painting over it with a nice soothing strawberry pink.

The original black wallpaper had little decaled motifs of…people being torchered…that definitely had to go, instead the black wallpaper that replaced it had a night sky motif, with hundreds of little shimmering stars and moons and little bats.

The painted frescoes of blood and murder on the ballroom walls were being painted over by Astarion, he had an eye for fancy art, he had taken up painting as a hobby in his past life before Cazador…that much he remembered. He never painted much after his transformation…until now…

Now…he could really unleash his inner artist again.    

He decided that sun-light fields of lavender, bleeding hearts, strawberries and plum trees would be a much better fit.

“Those trees…plums?” Cyris curiously turned to him as he now put up the pink wallpaper, “you love strawberries, I love plums” Astarion hummed, “hmm…any specific type, sugarfangs?” Cyris pondered, “haha…now that you mention it I absolutely craved burgundy sugarplums, the deeper the red the teastier”.

Cyris grinned “Then tonight I’am making sugarplum crumble for you darlin~”, Astarion chuckled “I’d quite enjoy that.”

There was a loud bang and a crash.

Astarion and Cyris rushed into the kitchen to find it an absolute mess…

“WHAT THE FUCK HAPPEND?” Astarion screamed, “I don’t know shit just started attacking us!” Karlach yelled as a pot zipped past her head.

“I think it might be a poltergeist!” Wyll screeched as forks chased after him, Cyris used his abilities as a cleric of twilight to reveal the ghost, nothing escapes his vigilant eyes…

It took…the whole team of 4 people…to kill the ghost…of a FUCKING rat.

A rat…that was the poltergeist…an undead rat…

Astarion and Cyris had gone back to painting and fixing up the wallpaper while laughing up a storm about it all, Karlach was helping tend to all of Wyll’s little scratches and cuts as they too had a good laugh about the fight with a rat.

Eventually everybody took a break and Cyris stopped to cook them lunch, the kitchen was now usable enough to make a dish he learned how to make at the gambling den, it was a sort of bread dish with sauce, cheese and various toppings on top. Cyris made different ones for everybody…

Wyll, Karlach, Jaheira and Allegra all had one with various toppings of meat.

Lae’zel and Roger shared one with anchovies.

Gale, Shadowheart and Halsin had just plain cheese.

And Astarion and Cyris had sausage, blood mixed in the sauce, olives and mushrooms.

To go with lunch Jaheira made them all big pictures of sugary lemon water, it was a nice combo after a hard day of work clearing out leftover traps and cleaning.

“I am NOT looking forward to killing those ghouls…” Shadowheart groaned, “Eh I wouldn’t mind smashing some ghouly face in!” Karlach grinned, “some of us should go back to Monty’s and get our stuff so we can start moving in” Lae’zel added as she bit into her slice of bread.

“Karlach, Halsin, Jaja and Allegra will clear out the ghouls” Astarion said, “Zel you and Shads go back to Monty’s and grab our stuff. Gale, Wyll, Roger and Cyris will pick up the rest of the stuff we need to fix this place up. I’ll stay here and clean up lunch”.

 Everybody paired up and left for their tasks, “you ok by yourself?” Cyris held Astarion’s hand, “oh darling, what could go wrong?”

A lot…

Astarion was peacefully picking out new curtains when he felt a chill crawl down his spine like a skittering spider, he tried to ignore it “it’s just the old house being creepy, once every last bit of HIM is gone then it will go away” he reminded himself “now should I go with the cream curtains or the ivory?...”

“What. in. the. HELLS have you done to MY HOUSE!?” a slithering, nasally voice hissed, Astarion whirled around…HE stood there.

Cazador.

He had returned…the bastard had indeed gotten enough courage to come back.

“Lavender?...PINK!...and..and you are scribbling on the walls!” Cazador shook his head “tisk, tisk, Child you WILL BE punished for this…SEVERELY” he snarled, Astarion growled and readied his crossbow and daggers “you don’t scare me anymore”.

The fight took place all over the ballroom, they clashed like twisting serpents, leaping from the floor to the walls to even the ceiling!

Vampires could cling to any surface like glue, their battle was not restricted to one terrain. 

“I DON'T UNDERSTAND!” Cazador huffed as Astarion dodged his sword swipes “HOW?! How are you able to do this!?”, “like I said before, cazzy, I am more than a spawn!” Astarion screamed as he hurled Cazador into a wall with his Strigoi strength.

Cazador whistled and suddenly armed guards in strange armor crashed through the windows, aiming crossbows at Astarion.

Astarion instinctively misted away and turned into a little white bat, camouflaging himself in the fallen white curtains.

“These men…they are from Gortash’s personal militia” Astarion realized, he had to deal with them before he could stop Cazador, once and for all.

Astarion observed them…they were all in light armor “good this will be reasonably easy”, He cast the spell “Darkness”.

One by one he baited them in, poofing in and out of bat form, he had never drained a person to death before let alone 12 people…

Gods he was full…

Cazador…looked almost…frightened.  

“What in the hells are you?...”, “hungry…that's what…” Astarion maliciously grinned.

Astarion had read in Gale’s strigoi book that the whole “vampire lord/master must WILLINGLY give their blood to their spawn inorder to free them” was complete bullshit. No, Astarion could just TAKE it, TAKE his place as a vampire lord.

Astarion misted behind Cazador and pinned him to the floor, he sank his fangs in…

Astarion drank…and drank…and drank…

He could feel his already distended stomach grow heavier, 12 people…er well 13 now each containing at least 1 to 2 gallons of blood…

The average person’s stomach could only hold about 4 liters…

But Astarion was not the average person…nor a normal vampire…

Turns out strigoi had stomachs like mosquitoes…

Cazador screamed the whole time, going on and on about how Astarion could not do this…well he was…and the bastard was powerless to stop him.

He finally whent quiet and limp…

When he was dry Astarion threw him aside like the trash he was…

He didn’t even taste that good.

“Gods…” Astarion groaned and placed a hand to his gut “this…this was a bad idea.”  

He collapsed to the floor, he was just so full and so tired…

Cyris and the guys decided to come back to the house early, while picking up the rest of the decorations Cyris had bought something for Astarion he knew he would like, a burgundy sugarplum sapling.

He bought it so that when it grew up and started fruiting they could have fresh home-grown plums right out of their own garden.

“Sugarfangs~” he called out “I’am home little darlin~” there was no reply…and the stench of fresh blood was…potent.

“Shit!” Cyris dropped the sapling on the dining room table and rushed into the ballroom…

“Oh my…” Gale gasped, Wyll and Roger gawked at the sight before them as Cyris stood in utter shock.

12 dead mercenaries of Gortash’s insignia, Cazador’s desiccated drained corpse…and Astarion…curled up on his side with a very full stomach.

“I knew something happened” Cyris grumbled.

 “Oof…uhg…ow” Astarion groaned as he got up, Cyris helped him “so tell me what exactly happened?”, “I (hic) was attacked…but (hic)...I managed to keep myself safe” Astarion hiccuped, “next time someone is staying behind, this was too close” Cyris grumbled.

 That night as Astarion fussed and worried about his figure, Cyris took a closer look at the merc’s bodies, their boots having a familiar scent to them…

“The sewers…ew…the fuck is it with shady criminal underbellies and the sewers?...”

“Uhg darling this is really bad!” Astarion whined “look at me!” he flopped onto their bed, his belly had gone down somewhat but a small mound of pale flesh still remind, “oh stop it’ll be gone by morning” Cyris assured him and gave the vampire a loving kiss, “humf…I hope so” he grumbled.

“We’ll have to make another trip to the sewers” Cyris sighed, “ugh why!?”, “the merc’s wreak of it, I think Cazador may have had another base down working with Gorty there and if he did…”, Astarion’s face saddened “then there might be more spawn he’s torchered and kept prisoner”.

“Looks like we’re on a rescue mission, sugarfangs” Cyris turned to him “and it looks like Bloodcrystal Veil is going to get some more residents”.

[palfriendpatine66]

What's your go to carb? Or go to carb/wine combo?

Thank you for indulging me friend💕Right now I wish I had a warm fresh loaf of soft bread, with some melted butter and cheese on top.

I’m pretty sure that would both soak up the excess of wine and make everything seem a little better

[formeryelpers]

Shins Pizza, 1215 ½ Cypress Ave, Los Angeles (Cypress Park), CA 90065

Another new spot on this now hipsterfied block of Cypress Park��Shins Pizza is from the people behind Barra Santos (next door) and Found Oyster. It’s a New York slice house but you can also order a whole 18” inch pie or a 12” inch gluten-free pie. I don’t think you can build your own pie (the menu says substitutions politely declined), so you can only pick from a few types of pizza (e.g., cheese, pepperoni, veggie, meat, marinara) and a pizza of the month. Split pies are not allowed.

They also have a few salads, wings, arancini, sauces, Italian ice, and a few drinks. There is a vegan pizza option. I don’t think they have beer or wine but it’s mostly a takeout kind of place with limited seating and a counter where you can stand and eat your pizza.

Shin’s combo ($12): 1 slice of sausage and mushroom pizza, 1 slice of cheese pizza, can of Diet Coke: Wow, they even don’t give you a choice of drink. It’s odd, but I’m fine with Diet Coke. The cheese pizza features Sopra mozzarella and tomato sauce. The sausage and mushroom pizza is topped with fennel sausage, cremini mushrooms, and scallions. I liked the crust and tomato sauce a lot. The thin crust was firm with puffy, chewy edges and a slight crispness (like a good bread). The tomato sauce wasn’t too salty or too sweet.  The toppings were high quality but they looked like they were casually thrown onto a plain cheese slice. The scallions were raw.

There’s a self-serve station where you can get your own packets of parmesan cheese and red pepper flakes, napkins, and water. The lack of customization and the thrown on carelessly toppings hold back what could be a great pizza place. I also think they could be a little more creative with their pizza toppings.

4 out of 5 stars.

By Lolia S.

[master-of-47-dudes]

Here's the look of the Pantry Staple.

I like that some people have noticed the pad thai inspiration of it- that was where a lot of the idea for this combo of ingredients came from, and looking into it the ingredients that weren't things I explicitly thought of as Thai were quite valid substitutes for things IN pad thai; jam being a stand in for tamarind, and pickles being a stand in for pickled radishes. The cheese is a little out of place, but the secret power of American cheese is that it's genuinely an extremely neutral ingredient, especially when melted. With all the other strong flavors around it, it just blends into the creaminess of the peanut butter and the egg without providing much contrast.

As for why it's better given the grilled cheese treatment? Simple: both the flavors of the pickles and the peanut butter mellow out and become smoother when hot; peanut butter in particular melts and takes on a new degree of richness when melted! (Seriously: make a peanut butter sandwich and toast it- it's genuinely divine, and also exceptionally messy so put some aluminum foil down).

Peanut butter and cheese is a sort of weird combo; it's one I came up with as a kid in my experimental phase. But cheese and fruit and nuts is also a staple of the wine and cheese crowd; you're guaranteed to see them any time you look at the back of a box of crackers. It's actually a pretty classic combo! Peanut butter and pickles is its own weird thing. What I've come to understand is that it's something you either discovered as a pickle-loving kid experimenting with food or you would never in a million years think to combine them. As someone who was firmly in group 2 for most of my life... the pickle lovers are right about it being an incredible combination. The acidity of pickles is a good contrast to the fattiness of peanut butter, and the addition of crunch that pickles bring is a fantastic combination. The jam and eggs lends a bit of a French toast element to the whole thing, the spiciness of the sriracha cuts through the peanut butter and contrasts the sweetness of the jam while the thai basil and mint add a nice herbal flavor element as well as a cooling touch to help keep the sriracha from overwhelming the flavor. As for jam and pickles? Well, sweet pickles are a thing, as are fruit-and-vinegar combinations like vinaigrettes; it'd be silly to assume tartness and sweetness wouldn't work together even in an unusual context.

I say all this, because while my drunken post urging the world to try this sandwich comes across as someone drunk or stoned who threw together a bunch of random stuff and discovered something profound... (there was a lot of thought and consideration that went into the sandwich construction, actually :P). I won't say the first iteration of this WASN'T in part inspired by something thrown together somewhat haphazardly based on "i have what i have and i might as well combine it" but even at the beginning it was made from a position of knowing these things do in fact work well together.

Oh yeah, as for the egg? Let's be real. Eggs go with literally everything, you'd be hard pressed to find a culinary situation where adding an egg in some form wouldn't compliment or improve a dish.

I hope this look into the culinary hyperfixation of Dudemaster's food experiments proved interesting!

[thebrainofmae]

A couple of veggie-cooking tips/ideas (from a veggie-lover with other food-sensory issues):

-If you're used to getting frozen veggies and you can manage it, try getting fresh ones instead. In my experience this improves the taste like 95% of the time. You can often find fresh bagged veggies/greens that have been washed and at least semi-prepared for cooking.

-Olive oil and salt are your best friends here. Smother that shit.

-If you like your vegetables crisper/crunchier, roast them and make sure there's plenty of space between them in the roasting pan. If they're too close together, the steam gets trapped and they don't get as crisp.

-Pickles! It's really easy to make your own pickles and you can quick-pickle basically any hard vegetable. (Somehow, pickled radishes are insanely good). This is an approximated and adjustable recipe but:

Combine ~1 cup of vinegar (can be basic white vinegar, but I prefer some combo of rice vinegar, apple cider vinegar, and/or red wine vinegar), ~1/3 cup of water, ~1/2 tablespoons salt, ~3 tablespoons sugar.

Heat. You can heat it stovetop or just stick the bowl in the microwave, you're just trying to make sure everything dissolves and combines properly.

Thinly slice your veggies and add them to this mixture. Let sit for 15-30 mins in the fridge, or to your desired level of pickling. Use as a topping or just straight up eat them out of the bowl if you want. Live your life.

-Tzatziki sauce is filled with grated cucumber and garlic, but the cucumber (and sometimes the garlic) flavor is quite subtle! You can buy it or make it, and it works great as a dip or a spread (or like. Just eaten by the spoonful if you're like me.)

-I make this parsley-arugula spread sometimes when I feel like I need a quick dose of green (again, very approximate recipe because I'm a menace who never measures when cooking):

In a food processor or blender, combine a few handfuls of fresh parsley and arugula (I prefer more parsley than arugula, but sometimes do more arugula or half/half depending on what I have on hand) and some fresh dill if you want, a clove or two of garlic (it's raw, so it'll taste strong. Start small and add more later if you want), a couple generous dollops of olive oil, fresh lemon juice or a slightly sweet vinegar to taste (wouldn't recommend balsamic unless it's white balsamic), salt (ideally kosher) to taste, about half a tablespoon (or a little more if you like) of honey.

Blend that shit up as much as you like. Taste it and adjust ingredients until you like it. If you added too much acid (lemon/vinegar), add more salt and vice versa. If it tastes bitter, add more honey. Put on toast, sandwiches, or use as a dip/topping for things like potatoes or tofu.

-Try sautéing onions or pan-frying a tomato slice and sticking that on a grilled cheese or other sandwich!

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[starseedfxofficial]

Monthly Timeframe Meets Business Confidence Index: The Forex Ninja’s Secret Edge A Monthly Perspective with a Confidence Boost Picture this: You’re planning a road trip but only glance at yesterday’s weather forecast. Not the best idea, right? That’s essentially what trading without the monthly timeframe is like. Now, add the Business Confidence Index (BCI) to the mix, and suddenly you’ve got a GPS with live traffic updates—your trading roadmap just got an upgrade. Let’s unravel the lesser-known secrets of blending the monthly timeframe with the BCI, a combo that’ll give your trading strategy the edge it deserves. The Monthly Timeframe: Seeing the Forest, Not Just the Trees Traders often obsess over shorter timeframes, zooming in so much they miss the bigger picture. The monthly timeframe acts like binoculars—letting you spot the hidden herd of opportunities on the horizon. Here’s why it’s a game-changer: - Trend Analysis: The monthly chart smooths out market noise, revealing the true direction of long-term trends. Think of it as switching from a blurry VHS tape to crystal-clear 4K. - Key Levels: Monthly timeframes highlight significant support and resistance levels. These are like those unmissable mile markers on a highway. - Patience Pays Off: Trading the monthly timeframe reduces overtrading—a common rookie mistake that drains accounts faster than a streaming binge on mobile data. Pro Tip: Combine monthly timeframe analysis with shorter periods to refine entry and exit points. It’s like pairing a fine wine with the perfect cheese—trading nirvana. Business Confidence Index: Your Market Sentiment Thermometer The Business Confidence Index measures how optimistic businesses feel about the economy. A rising BCI? Businesses are bullish, likely signaling economic growth. A declining BCI? Caution—a storm might be brewing. Why traders should care: - Forecasting Economic Cycles: A high BCI often precedes economic expansions, while a low BCI hints at contractions. - Currency Strength: A strong BCI can bolster a country’s currency as investors flock to stability. - Hidden Divergences: When the BCI trends in the opposite direction of market sentiment, it’s like finding out the protagonist was the villain all along—plot twist! Use this to anticipate reversals. Blending Monthly Timeframe with BCI: A Trader’s Secret Sauce Here’s where the magic happens. Combining monthly timeframe analysis with the Business Confidence Index allows you to: - Spot High-Probability Trades: Align BCI trends with monthly chart patterns for higher confidence in your trades. - Filter Noise: Use the monthly timeframe to validate short-term moves influenced by BCI shifts. - Predict Market Reactions: A rising BCI amidst a bullish monthly trend? Double confirmation to go long. Falling BCI in a bearish trend? Look out below! Underground Trends: The Monthly-BCI Power Play - Early Bird Advantage: Monitor the BCI before it’s officially released—industry whispers or regional surveys often drop hints. Combine this intel with monthly charts to position yourself ahead of the crowd. - Sector Focus: Certain sectors react more strongly to BCI changes (e.g., manufacturing and tech). Spot these in monthly charts to capitalize on sector-specific trends. - Cross-Pair Strategies: Use the BCI to predict strength in cross-currency pairs. A bullish Eurozone BCI paired with a bearish US BCI? EUR/USD might just be your new best friend. Case Study: A Tale of Two Traders Trader A: Obsessed with 5-minute charts, he missed the forest for the trees. Despite a rising BCI, his shorts got squeezed harder than lemon juice in iced tea. Trader B: A monthly timeframe and BCI enthusiast, she spotted a bullish engulfing pattern aligning with a rising BCI. Her long position rode the wave like a seasoned surfer, ending in sweet profits. Moral of the story: Timeframes and macroeconomic indicators aren’t just tools—they’re lifelines. Next-Level Ninja Tactics - Overlay BCI Trends on Monthly Charts: Many platforms allow custom indicators. Plot BCI data directly onto your charts for visual alignment. - Set Alerts for Key Levels: Use the monthly timeframe to identify breakout zones and pair them with BCI-based triggers. - Leverage Automated Tools: Platforms like StarseedFX’s Smart Trading Tool help automate lot sizes and risk management, giving you more bandwidth for strategic thinking. Trade Smarter, Not Harder The monthly timeframe and Business Confidence Index are your trading compass and map. Use them together, and you’re not just navigating the market—you’re charting a path to consistent success. Remember, trading isn’t just about strategy—it’s about perspective. Zoom out, stay informed, and let these tools guide your journey. —————– Image Credits: Cover image at the top is AI-generated Read the full article

[sakhshimandal]

Happy Hour Valletta: 5 Tips to Make the Most of Your Evening Out

Valletta, the beautiful and historic capital of Malta, is a city that perfectly blends culture, charm, and a vibrant social scene. Whether you’re winding down after a day of sightseeing or looking to relax after work, Happy Hour Valletta offers the perfect opportunity to enjoy great drinks, delicious food, and unbeatable prices. With a variety of cozy bars, stylish lounges, and stunning rooftop terraces, happy hour in Valletta is something you don’t want to miss.

Here are five tips to help you make the most of your evening out and turn happy hour into a truly memorable experience.

1. Time It Right: Know When Happy Hour Starts

Happy hour times can vary from one venue to another, so it’s important to plan ahead and time your visit right. In Valletta, most bars and lounges begin happy hour between 4 PM and 7 PM, making it the perfect pre-dinner option or early evening activity.

Check Timings: Before heading out, look up the bar’s happy hour schedule online or give them a call. Some spots offer extended happy hours during weekends.

Double the Deals: Some venues have multiple happy hour slots, so you can maximize your savings by hopping between different bars.

Plan Your Route: If you’re visiting with friends, create a happy hour map to explore a few spots in one evening and enjoy a variety of drinks and vibes.

Timing your visit right ensures you won’t miss out on the best deals Valletta has to offer.

2. Choose the Right Atmosphere for Your Mood

Valletta has something for everyone when it comes to happy hour, whether you’re in the mood for a quiet drink, a social gathering, or a scenic experience.

Cozy Bars: If you’re looking for a laid-back vibe, Valletta has plenty of cozy, intimate bars offering happy hour specials on wines, cocktails, and snacks.

Scenic Views: Enjoy your drinks at a rooftop terrace or waterfront bar to take in Valletta’s stunning views of the harbor and skyline as the sun sets.

Social Spots: If you’re planning to meet friends or make new ones, head to popular lounges or buzzing bars known for their lively atmospheres during happy hour.

Choosing the right ambiance sets the tone for a relaxed and enjoyable evening.

3. Explore Signature Drinks and Local Specials

Happy hour is the perfect time to experiment with new drinks, especially when prices are discounted. Valletta’s bars often feature unique concoctions, signature cocktails, and local favorites that are worth exploring.

Try Local Cocktails: Look for drinks featuring Maltese flavors or local liqueurs, which give you a taste of the region’s culture.

Special Deals: Many venues offer “2-for-1” deals or discounted prices on specific drinks like mojitos, sangria, or house wines.

Ask the Bartender: Don’t be afraid to ask for recommendations—bartenders often know the best drink on the menu or may have hidden specials not listed.

By exploring the drinks menu, you’ll get the most value out of happy hour while discovering new flavors.

4. Pair Your Drinks with Delicious Bites

What’s a good happy hour without some tasty snacks? Many bars in Valletta offer discounted food or complimentary appetizers during happy hour to complement their drink specials.

Bar Bites: Look for finger foods like bruschetta, sliders, or sharing platters that pair perfectly with cocktails or beer.

Local Treats: Try traditional Maltese snacks like pastizzi (savory pastries) or platters featuring local cheeses and olives.

Combo Offers: Some venues provide combo deals where you can get a drink and a snack at a bundled price, making happy hour even more worthwhile.

Pairing your drinks with light bites not only enhances the experience but also keeps you fueled for the evening ahead.

5. Go with Friends for the Best Experience

Happy hour is always better when shared with good company. Whether you’re catching up with friends, celebrating a small win, or unwinding after a busy day, Valletta’s social scene is ideal for group outings.

Make It a Social Event: Invite friends or colleagues to join you and turn happy hour into a fun evening out.

Split the Bill: With discounted prices, you can enjoy multiple drinks and snacks without worrying about overspending.

Create Lasting Memories: Take in the sights, enjoy the drinks, and share laughs—it’s the perfect way to make memories with loved ones.

Sharing the experience with others amplifies the joy of happy hour and creates a relaxed, upbeat vibe.

Conclusion

Happy Hour Valletta is an experience that combines relaxation, affordability, and a vibrant atmosphere. By timing your visit, choosing the right venue, exploring local drinks, pairing them with snacks, and going with friends, you can truly make the most of your evening out.

Whether you’re a local looking to unwind after work or a tourist exploring Valletta’s charm, happy hour is the perfect way to enjoy the city’s social scene while staying within your budget. So gather your friends, head to a scenic bar or cozy lounge, and savor the flavors of Valletta as the sun goes down.

[annieintheaair]

I'm learning to fly, but I ain't got wings, coming down is the hardest thing.

I feel like I am ready to move somewhere totally new, find a new job in a different industry, and just completely start over.

The last few weeks at work have been rough, to say the least. I got my first ever missed trip a few weeks ago, which I'm still trying to fight because they tried to reassign me to work a 3-day Philly trip when I was supposed to be doing an Oklahoma City ODAN. They didn't even leave me any voicemails or come find me in the airport so I went home.

Tonight, more storms rolled in just as I was getting ready for work. I was scheduled to work a Tulsa ODAN and with the weather, I figured I'd leave early for work to give myself some extra time. Just as I pulled out onto the main street by my house, it started pouring. My phone was notifying me of flash floods and sure enough, I got onto the highway, and I could literally hear the water hitting under my car because the roads were so flooded. I got into the right lane, made my way to the next exit, and called scheduling as I got off the highway.

The scheduler was relatively nice to me and suggested that my flight would probably be canceled since my flight in the morning had been canceled and now my sequence failed continuity. He told me to call back in about thirty minutes or so to see what happened.

On my way home, I decided I wanted to stop at Wendy's. I got some spicy nuggets, a baked potato, and their new dreamsicle frosty. When I saw it, I just knew I had to get it. My Grandma loved frosty's and also loved orange creamsicles so the two together were a perfect combo.

At home, I changed out of my uniform and settled in to eat my food. I waited a bit and then called scheduling. The new guy I spoke to wasn't nice and told me I'd get a missed trip. I asked if I could call out sick then and he said no. I asked if I could get a PO, which was also a no. He told me to call a flight service manager and ask. Long story short, no one would give me a PO and now I have another missed trip to fight with them about.

I have learned that this job is not worth my life. If the roads are flooded and I physically cannot get to work, it's not even worth trying. Ever since I lost my car in the flood last year, I've had severe PTSD when it comes to storms and flash floods. My anxiety gets really bad and driving in it makes me have a panic attack. I can't even drive when I'm having a panic attack. Yeah, I'm annoyed about the missed trip but I'm also not trying to die for this job.

Anyway, here's the follow-up on this weekend:

Friday ended up being a pretty busy day. I thought about going to yoga but saw the traffic and decided against it. I felt like I had plenty to do at home anyway to prepare for the rest of the day, like get gas and stop at Dutch Bro's for a rebel to give me some energy.

I left my house around 3:45pm, sat in traffic, and picked up my mom at my sister's house around 4:30pm. We took a detour to Marty B's for BBQ and drinks. I had a margarita and brisket mac and cheese and my mom had wine and brisket tacos. Marty B's is always worth the detour.

We met my friends at the Little Wooden Penguin around 7pm, where we hung out and planned on doing putt-putt but never actually did. It was a little bit of a disappointment but we still had a good time.

The ride home was long. So many roads were closed. After multiple detours, I got to the point where I was actually angry and on the verge of tears. It took me an hour and a half to get home. My mom and I had talked about stopping somewhere to do something fun on the way home but ended up not because I just wanted to get home at that point.

We finished out the night by drinking wine at my house and watching Father of the Bride 2.

Saturday morning I slept until about 10am. My mom was doing yard work outside and then we went to get coffee and run some errands. We ended up going to Fort Worth to check out the new Daiso location and found another unique store, too.

Back at home, we changed and got ready for dinner. We went to Walloon's, which had been on my list forever. My mom got wine and seafood mac and cheese and I got an espresso martini and mussels. The Google reviews said to try the chocolate dessert, which was mousse, so I enjoyed that, too.

It was still early when we were done with dinner so we ended up going down the street to The Magnolia, which is a wine bar that my mom and I really like. We both had a glass of wine and then ventured back to my car to head home. Neither of us wanted to go home so once we got back closer to my house, I suggested we go to American Revelry. My mom had a Mexican coffee and I had a gin cocktail.

This morning, we got up and headed to church in Fort Worth. I had made a brunch reservation at another one on my list, Quince. It was a nice morning so sitting by the river was a great spot for brunch. We both had mimosas, my mom had avocado toast, and I got chilaquiles. Everything was delicious.

We ended up running over to Trader Joe's for a few things and then my mom got a Lyft to my sister's house and I headed home where I turned on the TV but ended up taking a nap.

Before I knew it, it was time to get ready for work.

All of the delays and cancelations and everything else going on, especially a lack of a contract and a livable wage, have me wondering if staying is the right choice. I have nothing keeping me here in Texas other than this job. Maybe it's time to find a new job and move to a new place. When I opened Facebook tonight, while waiting to hear back from my job, I saw a post that talked about not being afraid to try something new or move somewhere new. I felt like maybe it was speaking to me. There's literally nothing holding me back right now.

I applied to some jobs on LinkedIn tonight, with the idea that either I find something and go where the job is or if it's remote, maybe choose to try somewhere new. South Carolina has always been on my list.

For now, I'll continue checking Fort Worth restaurants off my list while I'm still here, even if sometimes I have to go alone.

xoxo

Annie

[christmashampe]

Best Christmas Hampers - What Every Individual Should Consider

Finding the perfect present can be an exciting task But hampers are versatile and thoughtful options for a variety of occasions. The hampers combine functionality and elegance, providing an array of treats that cater to diverse tastes and preferences. If it's a holiday celebration, a significant milestone, or a gesture of gratitude, gift hampers effortlessly convey warmth and sincerity. One of the main features that make hampers so appealing is their versatility. From Christmas hampers that are brimming with festive treats and wine-themed hampers to enhance any celebration There's a hamper that will fit any occasion and every the recipient. The charm of hampers is their capacity to satisfy a wide range of tastes whether it's gourmet food items, luxury products for pampering, or even fine wines. When it comes to making the perfect hamper, the options are limitless. Christmas hampers can contain traditional items like Christmas mince pies and mulled wine and chocolates that are festive, elegantly presented in a festive basket. For Father's Day, consider a hamper packed with gourmet foods as well as craft beers and personalized presents that reflect the dad's interests and hobbies. Make a search on the below mentioned website, if you are looking for more information on christmas hampers uk.

Cheese hampers are a wonderful and sophisticated option that caters to the discerning taste of cheese lovers. The hampers usually include a diverse selection of hand-crafted cheeses, from soft brie, to tart cheddar and everything in between. Complementing the cheeses are an array of gourmet accompaniments like artisan crudités, tasty chutneys and delicious spreads, creating an enthralling blend of flavors and textures. To truly indulge, cheese hampers can be paired with wine hampers that offer the perfect wine selections to pair with the cheeses. The marriage of wine and cheese is a classic combo that can bring out the best in both, and enhances the overall taste experience. If it's a strong red wine paired with aged cheese, or a crisp white wine with creamy soft cheese, these gourmet combinations make any event the next level of sophistication. The variety of wine and cheese hampers makes them a popular option for many special occasions and celebrations.

For elegant dining parties, celebrations to romantic evenings at corporate events and romantic dinners these hampers provide the perfect touch of luxury and indulgence any celebration. They also make for exquisite presents that will be a hit with wine and cheese enthusiasts with a carefully selected assortment of high-end products. New infant hampers make a delightful option to welcome the new member of the family. They are filled with adorable baby necessities such as soft toys, blankets, baby care products, and adorable outfits hampers can be an excellent gift for new parents. They blend practicality and sentimentality and create a unique gift that celebrates the joys of parenting. In the end hampers will always reign as timeless and treasured gifts for every occasion. No matter if you're celebrating Christmas or honoring dad with a gift on Father's Day, indulging in gourmet delights, or welcoming a new bundle of joy hampers are a perfect blend of elegance as well as variety and sentiment. With their custom-made options and thoughtful contents, hampers showcase the art of giving with the highest quality.

[coredelavie]

Tuna Lemon Risotto

What is it about Risotto that is so comforting? I don’t know, and I’m yet to know why. Maybe being half asian, the close resemblance to congee gives me the feels and reminds me of my childhood.

I used to get super intimidated by the thought of making Italian cuisines other than pasta and ready made sauces. Despite the fact being told over and over, that Italian food is meant to be simple and humble, I was always very apprehensive about making anything other than Spaghetti Bolognaise. But, that quickly changed when I realised that Italian food, when cooked with love, will always become any family’s favourite. Granted, if you make any changes, you best be doing it at home and not letting any of your Italian friends know about it (otherwise they might get very angry about it).

So it was 4PM. We were broke, and had barely any fresh produce in our kitchen and pantry. I was sick; so was my son and my husband. I desperately wanted a meal that would soothe my throat, and also nutritious, without having to sacrifice an unborn child to the goat God of Woolies and Coles. So i checked what was available, did a bit of research and whipped up my own version of Tuna Lemon Risotto.

At first I was like “uh, i’m not sure if this will work”. But if there’s one thing I’ve learnt over years of self-taught cooking, it’s this: Tuna + Colby = Yummy combo. Be it in a casserole, pasta, whatever it is. You can never go wrong with Tuna and Colby. I also didn’t use any wine in this recipe purely because I didn’t have it, however if you do have it, feel free to incorporate it. I switched the cheese from Parmesan to Colby because we had no $$$ and had to use what was available in our kitchen. It doesn’t have the same umami profile, so if you find this is the case and it bothers you, you can either add a tiny bit of vegemite or a sprinkle of MSG to give it a little kick.

So without further ado, here’s my homemade recipe for our family’s Tuna Lemon Recipe.

Note: This recipe is part of my Zillenial Meals Series.

Serves 4 // Prep: 10m // Time: 40m // Price per portion: A$2.60

Ingredients:

400g can of tuna in spring water

1.5 cups of arborio rice

125g of shredded colby cheese

4 cups of chicken stock (if you don’t have any, you can dilute chicken stock cubes in hot water and it’ll do fine)

1 medium brown onion

35g salted butter

1 tsp olive oil

1 tsp garlic mince

1/2 tsp basil

1/2 tsp thyme

Lemon juice, salt and pepper to taste

Method

Start by shredding the cheese and dicing the onions. Set aside.

On a non-stick pan, melt the butter on medium heat, and sauté the diced onions. Stir as needed.

Boil chicken stock in a saucepan. If you don’t have chicken stock, boil water and add the chicken stock cubes. Turn off the heat.

Once the onions on the pan start smelling a bit fragrant, add the minced garlic and stir as needed. Turn the heat down. Make sure the garlic is not burnt.

Stir in the arborio rice. Keep it at a low level heat. Keep stirring for 2 minutes.

Slowly add in the chicken stock with a soup ladle. Stir the risotto every 30 seconds.

After 10 or so minutes, the rice will start swelling a bit. Keep stirring. This time, you can increase the heat to a medium level to help release the starch. Keep adding the stock one ladleful at a time.

The risotto will start to thicken after a while. Once you reach a slightly runny yet thick consistency, turn off the heat for a bit while you open the can of tuna and use a strainer to get rid of the water.

Mix in the tuna, turn on the stove again but keep it on a low heat.

Add lemon juice, thyme, basil, salt and pepper. Adjust as needed.

Once it resembles a thick congee-like consistency, turn off the stove and add in the shredded cheese. Stir one last time.

Serve hot.

Please note that risottos, like any other type of rice, don’t do well in freezers. You can keep it in the fridge up to 3 days, covered in a container. Before you put it away, make sure it’s not hot anymore and is very cool. To reheat, simply chuck it in the microwave for 30 seconds. If it’s still cold in the middle, stir and chuck it again for another 20 seconds.

[razor-twat]

23.6.2023

France (alpes maritimes region) has been super beautiful and chill and lovely. I have managed with my "merci" + smile -combo when trying to communicate with peoole.

Today is mini hike day and i'm excited about it: i'm tired of being on the apartment and doing nothing. Mom is in such a bad physical state that i'm a bit scared for the hike, but idk. We'll manage somehow.

I have been blowing up money with an alarming rate so now it's back to noodles and lentils for a week... no more "extra nice wine + cheese plate for just desserts in a fancy restaurant". What can i do, broke w an expensive taste.. eastern european girl mode ON.

Anxiety hasn't kicked my ass at all here so it's good to be at peace. Ofc i get the occasional intrusive thought to "drive off the alpen road" but it's just a thought and not an potential action, so guess i just treat it with just "brain shut the hell up".

[thedisneychef]

Spicy Sausage With Creamy Sweet Corn Polenta – Le Cellier And International Food And Wine Festival

One of the things about this blog is that it gives me the chance to not only explore Disney foods I’ve never gotten the chance to try in the parks, but that it gives me the chance to make something that I tried while on a vacation and loved. Like Remy describes (yes, I’m talking about the fictional rat from “Ratatouille”), good food comes together, like a symphony, and takes you on a journey, sometimes to an entirely different time and place. That is what this dish did for me. One bite and I was back in EPCOT, walking the World Showcase on a beautiful, sunny day, probably on my way to Soarin or the Japan Pavilion. More Delicious Recipes You Will Love: - Crispy Pork Belly with Cider Pickled Pears: Sweet-Savory Combo - Fall-Off-The-Bone Delicious: Savory Pork Ribs Recipe - Pork Schnitzel This meal has quite the background. It was one of the most popular dishes on Le Cellier’s appetizer menu. Served in a cast iron skillet, designed for family-style sharing, it was a great, fun, and unique appetizer option. When the restaurant changed their menu to reflect their new status as a signature dining option, despite its popularity, the dish was retired. Believe it or not, threads started popping up on various forums of people trying to figure out where it went, where else they can go in Disney to find it, even how to make it. When people talked about the reasons it was such a tragedy Le Cellier went to an all-day signature dining experience, the retiring of this dish was a complaint that came up frequently. Perhaps due to that popular demand, the following year at the EPCOT’s Food and Wine Festival a version of the dish appeared again at Canada’s kiosk, which is also where I had it for the first time. I mean seriously, who could pass up a booth that had both sausage and the famous Canadian Cheddar Cheese Soup? I vividly remember waiting in a long line, juggling multiple plates (two of each the soup and the sausage) while scrambling to find a spot to eat because every chair, bench, and table was full. Ben and I ended up finding a spot on the top of a covered trash can in a little area right next to the World Showcase Lagoon. We stood and ate, hunkered over this stupid garbage can, just relishing every single bite while enjoying a postcard perfect day at EPCOT. I still remember how the sky was so blue, it almost hurt to look at it, and all the trees and plants around the lake were a vivid, emerald green. It was warm, with a beautiful breeze that was strong enough that there were little waves rolling across the lagoon. Stunning. Peaceful. For sure a happy Disney moment. I can’t say how happy I am to have this recipe. This is really just a memory on a plate. Even with the slight changes I made (more on that in a minute), every moment of this recipe was an exciting Disney memory, a fantastic Disney smell… Not even joking when I say while I was making the polenta, I yelled out “This smells like Disney!” and all five people in the house huddled over the pot taking big, deep breaths. We all agreed, by the way, it does smell like Disney…  It smells exactly like the buffet area of Tusker House.  Just saying. Anyway, I did make some tweaks to the recipe. First off, I used frozen corn instead of cutting fresh corn off the cob and roasting it. We live in New Hampshire and it’s March… Fresh corn on the cob? Not happening. While I’m sure it would have been a deeper flavor if I’d used that roasted corn, the frozen corn was certainly a completely delicious, functional substitute. The other somewhat major change I made was I used spicy pork sausage. The recipe as written calls for chicken sausage, and while the version at Le Cellier did alternate between spicy pork and spicy chicken sausage, the Food and Wine version does use exclusively chicken sausage. My switch was purely personal preference and economics… I’m not a huge fan of the chicken sausage available at our grocery store, and regular sausage was on sale. The only other special notes I have about this recipe is that this recipe is the base to both the old Le Cellier appetizer, but also the Food and Wine Festival’s Canada offering. That said, both dishes are dressed slightly differently… One with a lot of greens, a little cheese, and the other with a sauteed pepper onion mixture. When I served this, I went just with the base recipe, the polenta and the sausage. Of all the dishes I’ve made in recent memory, this was one of my absolute favorite meals. Everybody loved it and we had absolutely no leftovers. I did stick with the creamy polenta as opposed to letting it cook up so that it was more firm (which is what they do at Disney too), and I think it was the absolute perfect compliment to that spicy sausage. I couldn’t get enough of this meal.  I’m already dreaming about when I can make it again… Only one bite and I was back next to the World Showcase Lagoon enjoying an amazing meal on the top of a covered trash can, thinking about Soarin Fastpasses, sake tasting in Japan, and enjoying a perfect fall day at EPCOT. For those who prefer pork, the Pork Food category has a range of recipes that highlight the rich and savory flavors of this meat, from crispy pork belly to succulent pulled pork. And last but not least, the Chicken Food category offers a variety of recipes that showcase the versatility of this lean protein, from classic roasted chicken to spicy chicken wings. Read the full article

[jsms01]

4 easy millet salad recipes with seasonal foods for summer

Summer is here, and it’s time to switch to a diet that not only satiates your hunger but also keeps you cool. While the sun is shining bright, our plates should be filled with fresh, light, and nutritious food that helps us beat the heat. And what could be better than millets – the gluten-free, low glycemic index grains that have been proven to cool down your body temperature? So, let’s take a look at some delicious and refreshing millet salad recipes that will help you stay cool and hydrated this summer! Millets are a great ingredient for creating healthy and delicious summer recipes. Millets are gluten-free and have a low glycemic index, making them an ideal choice for those looking to eat healthily during the summer season. Millets are usually associated with winter but various types of millets, like bajra, ragi, cheena, etc. can be consumed during the summer season, as they are known for their cooling properties. They can be consumed as porridge, salads, or added to soups, stews, or other dishes.According to a 2013 study published in the Journal of Medicinal Plants Research, millet consumption can significantly reduce the core body temperature and skin temperature compared to the wheat-based meal.

Millets can be a healthy addition to your summer diet as they are cooling in nature. Image courtesy: Adobe StockAlso read: From bleeding disorders to piles: 11 reasons why you should add millets to your diet

Cooling millet salad recipes for summer

Here are some delicious must-try millet salad for summer. They also come with the power of seasonal foods such as mango and watermelon. Check them out!1. Lemon Millet SaladIngredients:*1 cup cooked millet *1/2 cup chopped cucumber *1/2 cup cherry tomatoes, halved *1/4 cup chopped red onion *1/4 cup chopped fresh parsley *2 tablespoons olive oil *1 tablespoon lemon juice *Salt and pepper to taste Track your health on the go ! Download Healthshots AppInstructions:1. In a large bowl, mix together the cooked millet, cucumber, cherry tomatoes, red onion, and parsley. 2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. 3. Drizzle the dressing over the millet salad and toss to combine. 4. Serve chilled.

Lemon and millet make for an amazing salad combo! Image courtesy: ShutterstockAlso read: Dress up your salad game with these 5 delicious and healthy homemade dressings 2. Mango Millet SaladIngredients:*1 cup cooked millet *1 ripe mango, peeled and diced *1/2 cup chopped red bell pepper *1/4 cup chopped red onion *1/4 cup chopped fresh cilantro *2 tablespoons lime juice *1 tablespoon honey *Salt and pepper to tasteInstructions:1. In a large bowl, mix together the cooked millet, mango, red bell pepper, red onion, and cilantro. 2. In a small bowl, whisk together the lime juice, honey, salt, and pepper. 3. Drizzle the dressing over the millet salad and toss to combine. 4. Serve chilled.3. Greek Millet SaladIngredients:*1 cup cooked millet *1/2 cup chopped cucumber *1/2 cup cherry tomatoes, halved *1/4 cup chopped red onion *1/4 cup crumbled feta cheese *2 tablespoons olive oil *1 tablespoon red wine vinegar *1 teaspoon dried oregano *Salt and pepper to tasteInstructions:1. In a large bowl, mix together the cooked millet, cucumber, cherry tomatoes, red onion, and feta cheese. 2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. 3. Drizzle the dressing over the millet salad and toss to combine. 4. Serve chilled. 4. Watermelon Feta Cheese Millet SaladIngredients:*1 cup cooked millet *2 cups watermelon, cubed *1/2 cup crumbled feta cheese *1/4 cup sliced red onions *1/4 cup chopped fresh mint leaves *1/4 cup chopped fresh parsley leaves *1/4 cup chopped walnuts *2 tbsp olive oil *2 tbsp lemon juice *Salt and pepper to tasteInstructions:1. In a large bowl, mix together the cooked millet, watermelon, feta cheese, red onions, mint leaves, parsley leaves, and walnuts. 2. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. 3. Pour the dressing over the salad and toss to combine. 4. Serve the salad chilled or at room temperature.

Watermelon fetta cheese millet salad will refresh you like no other! Image courtesy: ShutterstockWhether you are looking for a quick and easy salad or a filling main course, these millet salad recipes are sure to impress. So go ahead and try them out and experience the goodness of millets in a delicious way. Stay cool and healthy this summer! Source link Read the full article