#chicken phall

[scr4n]

Chicken phall with rice 🔥🇮🇳

[echo-s-land]

Remembered that one time I saw Nana statues in the wild and it bugged me for seconds because I couldn't remember their names despite knowing I knew it, so when I finally remembered I exclaimed 'There are Nanas!'

(Important side-note: 'nana' is a way to say 'chick' in France, as in, the slang to talk about young girls, young women, not the baby chicken)

Except. There were two girls in the same direction. But I barely paid them any attention, because I was focused on the statues! (they're very good statues, I love nanas) And when my brain decided to think that, maybe, it could be an important information, I decided to go 'they should know I'm not talking about them, I didn't look at them and I didn't talk in their direction!'(well, I kinda did since the statues were some meters behind them)

Anyway, the people I was with went 'uh,, [name]???' and so, I had to face the fact that I was the only one here knowing those statues are called nanas. And that those two girls definitively thought I was talking about them. And that the people I was with thought the same. 'Nana' isn't even in my everyday vocabulary, I literally never use it.

I explained very quickly that it was how those statues were called, but yeah:

Easily in my top 10 most embarrassing moments

(pictures of some Nana by Niki de Saint Phalle under the cut because not everyone knows about them apparently)

[pinewoodpipit]

slàinte, mo ghràdh - Fic Meta

A meta post for my fluff fic, slàinte, mo ghràdh! I'll put the meta thoughts in after a cut, as usual.

-

The Fic's Title

The title, "slàinte, mo ghràdh", is Gaidhlig / Scottish Gaelic for "cheers, my love". I'm not a fluent Gaidhlig speaker but I am learning, and I'm really fond of it as a language. Gaidhlig is really incredibly important to our culture, especially because speaking our native Scottish languages was actually illegal here for a long time as part of an assimilation effort to "civilise" the Highlands. Very few people speak our languages here, now, but we're working hard to try and keep our languages alive. I thought this would be a nice way to include it.

-

Real Places

Lots of the places in this fic are real places in Edinburgh! The museum, of course, is real.

The hotel they stayed in is also real, and I even looked ahead of time to see what their rooms would look like.

The restaurant they went to get the cranachan is the Abbotsford Bar and Restaurant, since I'd read that their cranachan is good and gets recommended by Edinburgh locals. The main street is, of course, real, and the park they went to when it was snowing is The Meadows, the same place where the torch procession started.

The horse statues at the end are The Kelpies, giant horse head statues which light up at night and look incredible in the snow. They're bigger than you might think just from looking at pictures!

-

Foods Mentioned

Most food mentioned in this fic is real.

Rumbledethump is a real cabbage dish here, made with cabbage, potato, swede, and cheese, and you can get it in little pastries sometimes.

Cranachans are a real dessert here, and a very historical one, originally made to celebrate the autumn harvests :) they're great, although usually better when made at home rather than eaten at a restaurant.

Sticky toffee pudding is INCREDIBLE and one of the best things we've got. That sauce could heal any wounds. It's meant to come with hot sauce to drench the cake, and the ice cream melts into it. UGH I could die.

Curry stuffed naan is a real thing you can get at our Christmas markets in Edinburgh - curry is also pretty widely loved in the UK. Tikka Masala was invented here by a Bangladeshi-Scottish man, Ali Ahmed Aslam, back in the 1970s! Phall was also invented in Birmingham. The UK really likes curry.

Cock-a-leekie is a real soup here. It's just chicken and leek soup. Cullen skink is also a real meal here, and it's a thick haddock soup. Seafood and fish is very commonly eaten here, and salmon is especially good in Scotland. We do seafood right.

I disagree fundamentally with "British food sucks" jokes because honestly, I feel like people who say that haven't tried actual British food. British is not synonymous with English; Britain is a collection of several countries which includes England, and just using Scotland as an example, we have some really fantastic foods. It's sad to me to see it get written off when so much of Scottish culture has had to fight tooth and nail just to exist after centuries of assimilation efforts. Wales, Scotland, and Northern Ireland are all countries in our own right and our cultures - and tastes in food - exist independently from England.

-

Hogmanay

New Year is focused on a little more in this fic, and there's a reason for that - generally, New Year is a bigger holiday in Scotland than Christmas, and there's historical context for it. Christmas was actually made illegal here back in the 1600s, and as a result, Hogmanay (or New Year) became a large celebration in its own right. The Scots LOVE Hogmanay, and New Year celebrations in Edinburgh is a festival which lasts several days, including the torch procession (a LOT of our celebrations include fire), ceilidh, live music festivals, drinking pub nights, and fireworks etc.

The ban on Christmas was lifted about seventy years later, but Hogmanay was still a huge celebration, and it's an important part of our lives, now.

-

Clothes

The ugly sweaters mentioned in the fic are real.

The nicer ones are also real, and I really like them! Truly though, they're not warm enough to keep you cosy in the snow. You need a thick coat, winter boots, and probably also a hat/gloves/scarf for that. The cold here is no joke; even though the temperatures don't look that cold, Scotland is so humid and wet that it's really impossible to escape and it burrows deep. I know people who live through -20C Canadian winters with no problem but HATE wintering in Scotland because it's miserable, even if it's not that cold on paper.

-

Other

The reindeer plush is a reference to my freckle fic!

It's him, but reindeer flavoured.

[postapocalypticcottagecore]

Another famous British example is Chicken Tikka Masala. The exact origins of the recipe are disputed, but one popular version has it that an Indian restaurant had a large batch of chicken curry come out rather unappetisingly dry, so the head chef took the tin of cream of tomato soup that he'd brought to have for lunch and improvised a sauce that turned out well enough to justify adding it to the menu and it went on to become a staple.

Or there's the infamous magmaloo, which was invented in Newcastle for the benefit of tough guys wanting to flex because vindaloo and phall just weren't cutting it anymore.

what if i told you that a lot of “Americanized” versions of foods were actually the product of immigrant experiences and are not “bastardized versions”

[fritesandfries]

Snacks at D Spot

Where was your spiciest (Scoville scale) food experience? Originally, it was Brick Lane in NYC for me. They had/have the spiciest curry phall and they even have to wear gas masks to cook it. When I tried it, my tongue went pretty damn numb and I couldn’t taste much for a few minutes. Well, I’ve recently learned of a close 2nd: D Spot, a chicken wings place in Oakdale, Minnesota. It’s too far from home for me but their wings are so good that it’s drive-worthy. It makes B Dubs look like a sad Burger King with old fryer oil and freezer burn*.

D Spot has a huge wings menu, with a decent selection of saucy and dry rub wings. It leans towards the saucy wings, but I’m okay with that. There’s around 4-5 levels of spicy and we made a really risky decision on our last visit: order their hottest wings. So here lies my confusion: the paper menu says that the Witch Doctor (a Cajun curry dry rub) is their hottest but online, they have a level for “Death Row” that has one more flame than the Witch Doctor. The two Death Row selections are Seppuku and Seizonsha. I have no idea what is in them but I know what those words means thanks to my subscriptions to true crime podcasts. We ordered Witch Doctor because that’s what the paper menu said was the hottest.

The Witch Doctor looks like dry rub wings with a reddish-hue, but nothing too scary or nefarious. It looks like the salty good stuff in the bottom of a Takis bag. Dr. S took a bite of a drum stick and almost without pause, proceeded to finish the rest. A little background: he can take just as much heat as I can because he’s a SoCal taco boy, but knowing this is a fallacy. Once he finished the wing, he started crying. His eyes reddened with regret, with some coughing and a few expletives. He then started eating blue cheese straight from the condiment cup because it’s the closest thing to milk. I did NOT want to eat this.

So I took a bite. One bite.

You can taste the flavors: a little smoky with an acidic zip. It’s nice and juicy too. While you’re lost in flavor, your brain and your body starts dissociating. Bam! Your eyes water as if you karate chopped a tub of onions in seconds. You want to eat more for the flavors, but your brain stem is fighting you. Is it hot in here? No, it’s the wings. My heart? It’s beating so fast. Suddenly, your mouth is pure fire. Your body will not forgive you for eating this. Flames in all of the orifices.

I highly recommend all the other wings here though.

*I probably won’t get sponsorship from either of these establishments in the future, but I’m okay with that: I usually do not write about fast casual places.

[caveartfair]

Understanding 11 Great Artists through the Instructions They Left Behind

Robert Rauschenberg, White Paintings- 1951, 1965. © 2019 Robert Rauschenberg Foundation. Courtesy of the Museum of Modern Art.

Art has the power to mystify. You’ve experienced it if you’ve ever walked up to an artwork, stopped, and thought, “How did they do that?” Such an encounter can leave you wishing for the artist’s instructions on how the artwork was planned out, fabricated, or performed. Actually, those instructions exist, and some are even considered artworks in their own right.

“Instruction drawings,” as they’ve been called, are preparatory sketches and notes; they might even be the sole remnants of a work that an artist dreamt up, but never realized. Earlier this year, the Museum of Modern Art received a gift of 800 works from the Gilbert B. and Lila Silverman Instruction Drawing Collection, including a preparatory drawing for Roy Lichtenstein’s sculpture Head of Girl (1964), plans for Carolee Schneemann’s iconic performance Meat Joy (1964), and diagrams outlining how Donald Judd’s stacks and Robert Rauschenberg’s white paintings should be created. Though they’re not exactly formulas to understanding artists’ genius feats, they do offer clues into the artist’s mind.

“They really bring you back to the studio—the making of the work,” noted Christophe Cherix, MoMA’s chief curator of drawings and prints. “And that’s why they are both so moving and informative: They bring you to a place where usually you’re not allowed, to that moment where the work is really imagined.” We recently caught up with Cherix to discuss 11 choice works from the Silverman Collection, and what these instructions can tell us about the artists who penned them.

Merce Cunningham, Aeon (1961/63)

Merce Cunningham. Aeon (.a). 1961/63. © 2019 Merce Cunningham. Courtesy of the Museum of Modern Art.

Merce Cunningham. Aeon (.a). 1961/63. © 2019 Merce Cunningham. Courtesy of the Museum of Modern Art.

Pioneering modern dance choreographer Merce Cunningham sketched out three pages of notes for his early 1960s dance Aeon, for which John Cage composed the score and Robert Rauschenberg designed the sets.

“The sheets are very precious because dance was in a very experimental moment, and often involved improvisation,” Cherix explained. The pages show the choreographer’s loopy scrawl, stick-figure drawings, and arrows—indicating the directives he gave to dancers, including specific, key movements such as “grab ankles & roll feet over head.” The pages offer a view into Cunningham’s careful creative process and the way he developed his works through lists, words, visual cues, and space.

Walter De Maria, Untitled (“For La Monte”)/(Two Lines in a Desert) (1963)

Walter De Maria, Untitled (“For La Monte”) / (Two Lines in a Desert), 1963. © 2019 Walter De Maria. Courtesy of the Museum of Modern Art.

Known for highly calculated installations that engage the Earth and precise manmade objects, Walter De Maria created this drawing early in his career, before he’d broached the vast terrain of land art. While it doesn’t refer to any single finished work, the drawing illustrates the minimal convenings with nature that the artist was imagining at the time. Its title references another luminary of the 1960s avant-garde, the minimalist composer La Monte Young; Cherix noted that the drawing recalls Young’s famous adage from his Compositions 1960: “Draw a straight line and follow it.” A simple, mountainous landscape with a path drawn through it, the piece reflects the artist’s desire to make large-scale works in nature.

Roy Lichtenstein, Breck Girl (ca. 1964)

Roy Lichtenstein, Breck Girl, c. 1964. © 2019 Estate of Roy Lichtenstein. Courtesy of the Museum of Modern Art.

What may appear to be a few pencil markings on a magazine clipping is actually a window into Roy Lichtenstein’s process for planning out his sculptures. The artist may be more recognized for his comic book–like paintings, but he also made a handful of metal sculptures in his signature style: benday dots and primary colors portraying scenes from everyday life. This particular drawing shows the early stages of two sculptures, completed in 1964 and 1965 (one of which belongs to the Whitney).

Lichtenstein said that he wasn’t copying his source material, but rather “restating the image that he found, in his own terms,” Cherix explained. “What you see is a two-dimensional image of a girl that would become, in his own terms, a sculpture.” The pencil markings show the key shapes that the artist focused on in conceiving the piece.

“After seeing that, you can’t see the sculpture the same way,” Cherix remarked. “That’s why these instructional drawings are so interesting—they allow us to enter the thought process, and then they challenge us to reconsider things that we think we know well.”

Carolee Schneemann, Meat Joy (1964)

Carolee Schneemann, Meat Joy, 1964. © 2019 Carolee Schneemann / Artists Rights Society (ARS), New York. Courtesy of the Museum of Modern Art.

This detailed sketch depicts plans for Carolee Schneemann’s iconic performance piece Meat Joy. In this case, the instruction drawing documents “something that happened just a few times and was not meant to be reenacted over and over,” Cherix said.

While we have footage of Schneemann’s live performance—which featured half-naked men and women writhing around with slabs of raw meat, fish, whole chickens, and paint—this drawing reminds us that it was not quite so free-wheeling as it appeared. Moreover, Cherix added, the drawing “tells you a little bit of how she arrived at Meat Joy, which is maybe one of her most famous works.” Indeed, the sketch portrays entangled couples with notes like “mixture,” “exchange,” and “rising/falling.”

Robert Rauschenberg, White Paintings- 1951 and Letter from Billy Klüver to Pontus Hulten regarding the fabrication of Rauschenberg’s White Paintings- 1951 (both 1965)

Robert Rauschenberg, Letter from Billy Klüver to Pontus Hulten regarding the fabrication of Rauschenberg’s White Paintings- 1951, 1965. © 2019 Robert Rauschenberg Foundation. Courtesy of the Museum of Modern Art.

This drawing and an accompanying letter encapsulate one of Rauschenberg’s many novel ideas: to produce plain white paintings that he never even touched. These works, known as the “White Paintings,” were meant to act as screens on a stage—“a painting that was less to be looked at and more to react to its environment,” Cherix offered. As the instructions make clear, the artist was emphatic that these works should not look handmade; he didn’t want to see brushstrokes, instead preferring “smooth (not grainy or rough) canvas stretched tight and painted evenly flat white.” Additionally, as he made clear through diagrams at the top of the drawing, these pieces could made in a variety of configurations—such as one 4-foot square or two rectangular panels—so long as they adhered to his specific rules and dimensions.

“What this sheet preserved is really the fundamental instruction for the making of paintings that completely changed the way we looked at painting in the post-war,” Cherix said. “The painting can be delegated; it can be just something that exists in relation to the world around it, not a thing in and of itself.”

Niki de Saint Phalle, Projet pour construction de Nana maison (1969)

Niki de Saint Phalle, Projet pour construction de Nana maison, 1969. © 2018 Artists Rights Society (ARS), New York / ADAGP, Paris. Courtesy of the Museum of Modern Art.

The French sculptor Niki de Saint Phalle made many sculptures that took on the character of the “Nana”—a colloquial term for women that she playfully used to make feminist statements and toy with conceptions surrounding women’s societal roles. This plan for a “Nana” the size of a small home, a commentary on housewives, also exemplifies her great feats in monumental sculpture—something that few women had opportunities to accomplish in the 20th century. (In 1998, Saint Phalle opened her Tarot Garden, a sculpture park in Tuscany filled with several brilliant, towering “Nana” figures.)

“Her work addresses different stereotypes of women and creates environments that are inviting but also very critical,” Cherix noted. “It shows her ambition.…She didn’t want to keep creating painting and sculpture, small objects, domestic objects; and was really trying to tackle the scale of public space.”

Vito Acconci, Notes on Movement (1971)

Vito Acconci, Notes on Movement, 1971. © 2019 Vito Acconci. Courtesy of the Museum of Modern Art.

This compendium of works by Vito Acconci documents the artist’s idiosyncratic performances from 1961–71, while also shedding light on how he thought about his movement within the conceptual framework of his pieces.

“Acconci had a very interesting way of showing photographs of his actual performances, often with texts, which bring you to the moment when the work was performed, but also to the idea behind the performance,” Cherix said. For Following Piece (1969), where the artist chose a stranger to tail until he or she went home or to work, he considered his movement “determined by another person, another’s goal.” In contrast, for Trademarks (1970), where the artist bit “as much of [his] body as [he could] reach,” Cherix said, Acconci’s movement was dictated by his own physical limits.

Donald Judd, Instruction Drawing for Otterlo Show Wall Sculpture (1976)

Donald Judd, Instruction Drawing for Otterlo Show Wall Sculpture, 1976. © 2019 Judd Foundation / Artists Rights Society (ARS), New York. Courtesy of the Museum of Modern Art.

In the 1960s, “Judd was one of the first artists to delegate the production of his work as a sculptor,” Cherix explained. But that doesn’t mean he wasn’t involved in the creation of his works. “Judd would follow the execution of the work very, very precisely. He was really behind the shoulder of the person fabricating,” Cherix continued. But even so, Judd also recorded the specifications of each piece, as seen in this drawing for one of his signature “stack” wall sculptures, made for his fabricators at the time, the Bernstein Brothers. The artist included notes on the materials of the piece—“Sides and front are Galvanized iron. Top and bottom are blue anodized aluminum”—and the dimensions of each individual module, but he also sketched out the whole piece to show how it fit the space where it hung.

“The relationship to the actual space, to the architecture, was a defining element of a work of art for him,” Cherix added.

Kase2, The Fantastic Partners (not dated)

Kase2 (Jeff Brown), The Fantastic Partners. Courtesy of the Museum of Modern Art.

Bronx-born graffiti artist Jeff Brown, a.k.a. Kase2, was known for tagging subway cars in 1970s New York. This marker drawing, titled after the collective he belonged to, The Fantastic Partners (or TFP Crew), was used to plan one such piece.

Kase2 and his peers “were taking the city as a canvas and doing things that were mostly illegal—you were not supposed to paint the subway cars or do great frescoes on empty walls across the city,” Cherix noted. Before acquiring the drawing, Gilbert B. Silverman looked at those murals and wondered how graffiti artists were able to execute such detailed, elaborate work; that led him to seek out pieces like this one.

“Of course, it’s very hard to collect a subway car, and most of those interventions have disappeared,” Cherix added. While some of the works still exist through photographs and maybe even fragments, Cherix said that “this is a very nice way to bring these works into our collection, to have the works on paper that really helped the artist to make their work in the city itself.”

from Artsy News

[halofcrged]

"Halsey would be happy to lecture you about the nutritional benefits of said slop, but we're pretty sure they just had to find somewhere to penny pinch, seeing as how any one of us costs more to manufacture than a battle fleet," John replied, the intonation droll, but somehow the words carried a bitter taste to them. His smile was thin, pinched, but he shrugged, trying to shake himself loose of the underlying anger that had been creeping further and further into his core in the last weeks.

He lets his focus drift up, watching the stream of lights that flicker and blur as the elevator draws them away from the military installation and towards the surface of the city, where even at this late hour, the streets are filled with the bustling movements of humanity. He finds himself drawn there, more and more, finding some place to settle, and make himself as small and unnoticeable as possible, watching the people that come and go, imagining their lives, their jobs, their homes, their families. He has so little to fill in the blanks with, but it doesn't stop him from trying.

"Hard to tell, honestly," John admits, keeping his attention evenly divided between Echo, and the people that surround them - his size and stride grant more breathing room around the two than most, but he doesn't take for granted that people will pay enough attention to move out of his way. "Didn't know food had a flavor til recently." A loose shift, a half shrug of one shoulder. "I like ... enchiladas. Cheesecake. Denver omelets. Jerk chicken. Phall curry. Chocolate." The list could go on for a while, if he let it.

“As if you wanna eat that shit, either,” she quips without hesitation, keeping the momentum of their banter in play. “Can’t be stationed out on Reach and go for the damn slop all the time. There’s so much around here that I have a feeling you haven’t tried yet.”

They’re two serious people, with serious jobs and objectives – but Echo feels lighter, somehow, when John’s around. It used to be the opposite with the weight of his stardom crashing down on her shoulders, but now? He’s probably the closest thing she has to what people call a friend.

But they’re not friends, not really. Colleagues at best. Echo always finds ways to hold people at arm’s length.

Her brows slide high as they enter the elevator, the mouth of the facility only a few levels away. She waits to comment until they’re both out and about in the bustling city life. Immediately those strong shoulders of hers dissolve tension: the noise of the city was always a comfort.

“One of everything? Someone’s in a good mood, god damn. But I won’t say no to that.’ Her chin nods to him. "What’s your favorite kinda food? –besides slop, obviously.”

[mrvikkischillis]

Keep warm with this one this winter

With this phaal curry recipe, you can make the spiciest, hottest curry in the world with chicken, and extra fiery. By adding Mr Vikki's Chilli's PHALL curry sauce.

It’s spicy hot curry, and when I say “spicy hot”, I truly mean spicy hot! Why? Because today we’re making Phaal Curry, and if you’ve never tried it, you’re in for a wonderful experience.

Phaal curry is considered one of the hottest curries in the world, and the hottest of Indian curries, even hotter than vindaloo. Which are incredibly hot for most people.

PHALL CURRY INGREDIENTS

1 pound chicken breast, chopped (or use lamb)

1 tablespoon vegetable oil or coconut oil

1 jar of Mr Vikki's Chilli's PHALL curry sauce

1 medium onion, chopped

1/4 cup chopped spring onions

Vegetables of your choice

1 to 2 cups chicken broth (or use vegetable stock)

Salt and pepper to taste

Juice from fresh limes + lime wedges for serving

Chopped parsley for serving

2 cups cooked rice for serving

HOW TO MAKE PHAAL CURRY – THE RECIPE METHOD

First, season the chopped chicken with a bit of salt and pepper.

Heat the vegetable oil or coconut oil in a large pan or wok to medium heat.

Add the onion. Cook them down about 5 minutes, until the onions have softened.

Add the chicken and cook another 2-3 minutes, stirring a bit, until the chicken is mostly cooked through.

Next,

Add in the Mr Vikki's Chilli's PHALL curry sauce. And your choice of vegetables. Give it a stir.

Bring to a quick boil and reduce the heat.

Simmer for 20 minutes or more to let the flavors develop, and the chicken to cook through. The curry will thicken up a bit for you.

Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.

Top with spring onions, parsley and lime slices or wedges.

Easy curry recipe, isn’t it? Most curries are super easy to make with a little help from Mr Vikki's Chilli's 🌶️ Perfect for spicy food loving people Try it with chicken breast, chicken thigh, chunks of lean pork, shrimp, fish, Vegetables or tofu. I hope you enjoy my phaall curry recipe. This one will really spice you up! I’d love to hear how it turned out for you. Keep it spicy!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some thumbs up. Also, please share it on social media. Don’t forget to tag us at #mrvikkischillis. Thanks also spread the chilli love.

[teesunflowerus]

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Ever since the The muppets cartoon merry christmas shirt. forced the cancelation of the A.P.C. show on the penultimate day of Paris Fashion Week—almost three months ago now—the fashion industry has grown used to dire news: Paycheck Protection Program loans that never materialize; department stores forced into bankruptcy; and furloughed and laid-off workers by the thousands. One unexpected and very welcome bright spot? The emergence in Paris of Charles de Vilmorin, a young French designer with an exuberant vision—Niki de Saint Phalle on acid, or thereabouts—that bucks the current mood.

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[weird-mcl]

Taaaag

tag 10 people you wanna get to know better:

@moonlightmcl @suziesamico @mcl-pauly @indigopurpure

thanx for tagging me, @deadlymagickitten​ :-*

name: huuuh... I wanted to stay anon on Tumblr :o but I will give you a hint: my name starts with an Chr and ends with an istina

nickname: Chrissy, Tiny (actually I am trying to get rid of this nickname), Grandy, Ente/Entchen (german for duck/duckling), and much more

gender: female

star sign: Scorpio, Chicken and Chestnut

height: 1,80m // 5'11"

sexuality: asexual and panromantic

hogwarts house: Gryffindor

dream trip: a trip through Italy (especially so I can go to the tarot garden of Niki de Saint Phalle) and also to England. And through Scandinavia

hours of sleep: I want to sleep at least 8 hours in the night. But now in Winter I could easily sleep up to 10-12 hours. And I still dont have a problem to wake up after 5 hours of sleep (e.g. when I have morning shift at work)

why i made a tumblr: Because I have been following a sh’tload of “best of tumblr” sites on FB and also because I needed a place where I could post my thoughts about MCL but also about life at all in a slightly anonymous way ^^;

dogs or cats: CATS!!!! Cats for a thousand times! Cats are my life and my everything!!!!!! Sally I miss you <3 <3 <3

when i made a tumblr: 2016 ^^;

reasons for url: I have a Whatsapp groupchat for MCL players, which I named “Weird Amoris Girls”. I kinda love the word “weird”. Maybe because it describes me well :D So I decided to name my MCL blog weird-mcl

My other tumblrs: @felitidae is actually my main blog, where I post every other stuff, also personal things and so on.

[electricpentacle]

The British relationship with curry is complicated and weird. I suspect what Captain Colonialism up there was vaguely remembering was the origins of chicken tikka masala, a dish invented by a British Bangladeshi chef in the 1970s as a kind of fusion of butter chicken with a tomato soup based sauce, which is precisely the kind of flavoursome but not *too* flavoursome that the British palate goes mad for. There's several claims to have invented it from different parts of the UK, so maybe it was one of those Steam Engine Time things where it's a logical next step of culinary innovation. I'm inclined to favour the claim of Mr Ali Ahmad Aslam from Glasgow, as told by his son Asif Ali to the Hairy Bikers, because it's both plausible and funny.

So yeah, the narrative in the UK is that white people can't handle too much spice, except for young white men who'll eat stupidly spicy things as a display of masculinity. This may be why the Birmingham Bangladeshi community invented phall, using Scotch Bonnet or Carolina Reaper chillis for that "I hate my taste buds and I want to melt them" flavour. So maybe the curry houses of Brum were just trolling their white patrons, and who could blame them. (I cannot be doing with phall, the chilli drowns out everything else in the dish. Get yourself a nice jalfrezi if you want spice - and that's another Bangladeshi fusion dish, only including Chinese influences this time.)

Anglo-British curry house cuisine and curry culture is complicated, and writing it all off as watered down colonialist knock-offs ignores the efforts and agency of a whole lot of British Asian chefs doing their level best to create a fusion cuisine that they can sell to both their White British and Asian British customers whilst not hating themselves for making it. And much of it is *absolutely fucking delicious*.

The kind of curry sauce you get on chips is indeed horrible though, it's the sort of thing you only eat drunk and hate yourself for in the morning.

(Note: all this is second hand, I was just a token white kid hanging around with a mostly British Asian friends group in 90s Manchester. There's much better sources on this than me, and if I've got the wrong end of the stick on anything here, please set me right. )

[domnq88]

#chicken #phall from the other day. #yum it was #different #food

[urgentvisa]

Things that make India unique and diverse

Whenever the name ‘India’ comes into the mind, the only question grips the whole thinking that what things make India unique and diverse. Today, we have come with answers so that your doubts can be fade away. However, India mostly known for its spices, ‘Unity in Diversity’ rich culture, religions, vegetation, free-living, music, art and so on. Urgent Indian Visa helps you to find hassle free Indian E Visa. And, Bollywood is the greatest example, which speaks louder than anything about India. Moreover, if you are planning to visit India, then you need to know about things India is famous for.

Here, we have made a list of things so that you get to know about India before visiting, however, if you are curious to experience its diversity then you should read the article for better understanding.

Rich Culture and Tradition

India is one of the ancient countries in the whole world, which holds diverse cultures, rituals, languages, mouth-watering different cuisines, and traditions. Here, people come with different backgrounds, however, they share the unity, which is why it is known as the world biggest democratic country. There are 22 official languages and more than 19,500 dialects or languages spoken daily in the whole India, in its various territories and states. It is one of the most ancient civilizations in the world, which includes religions such as Hinduism, Buddhism, Jainism, and Sikhism.

In order to know India in a better way, it will take you beyond, because it has a rich history, stories that make it unique. The hunger of knowing India will never finish because wherever state you go, will find numerous stories, history, rich culture, and tradition.

Bone-chilling spicy food

Do you like to have delicious, mouth-watering and spicy food? Well, India is known for the same, because Indian foods are made with bone-chilling spices, they know how to infuse diverse taste in food through a variety of spices. The world once went crazy because of the spices which India holds. India farms Saffron (Kesar), Black Pepper, Red Chilli, Turmeric, and so on. And, they let the world know about its wonderful spices and their effect on food.  If you want easily Urgent Indian Visa and Indian E Visa then you have to apply through Indian Visa.

However, if you do like to have spicy food, then you must visit India so that you can taste the delicious delicacies such as Phall Curry (made with Bhut Jolokia—the hottest chilli in the world), Dum Aloo, Kozhi Curry (Kerala-style chicken curry), Andhra Chilli Chicken, Pork Vindaloo, and Chicken Chettinad. These are the famous dishes which adds numerous spices. However, if you want to try these dishes, then you must be ready to gulp the spices into a huge amount into your body.

Temple-A Religious Hotspot

India, the land of beliefs, positive energy and temples. The land once inhabited by the lords, they have been left their imprints and divine presence behind for people. However, these imprints known as holy places and people called them temples. To worship the divine power, people fly from all over the world into India, in order to find spiritual peace, calmness, and positivity. Some of the most famous worshiping places are Jyotirlingas (Somnath, Nageshwar, Trimashankar, Bhimashankar, Grishneshwar, Vaidyanath, Mahakaleshwar, Omkareshwar, Kashi Vishwanath, Kedarnath, Rameshwaram, and Mallikarjuna), Akshardham temple, ISKON temple, Vaishno Devi Mandir, Konark temple, Sanchi Stupa and Meenakshi temple.

However, if you want to experience the divine energy, then you must visit India without any further delay by booking your ticket.

Bollywood-the Mayanagri

You must have heard Indian songs everywhere with various musical instruments, beautiful male and female voices. Thus, India has its unique identity, which is presented by its songs and music in the movies, and Mumbai is the dream place, which is called Bollywood—the Mayanagri.

Bollywood began making movies in the year 1930 and now it has established into a massive film empire, where Hindi movies are made by great personalities or directors. The world-know India with its movies, which are full of songs and dances. India is known for its ‘Unity in Diversity’, and Bollywood movies are another root, which unites the different religions and cultures into one when a movie release. Many acting aspirants come to Mumbai to make their careers. Some of the most famous actors of Bollywood are—Amitabh Bachchan, Deepika Padukone, Priyanka Chopra, Rekha, and Sharukh Khan.

Colourful Clothing

India is unique in every way possible, and its colourful clothing is one of them. Here, every culture, religion, and tradition have its own colour, which represents the diversity in one. Colour holds togetherness whether religion, language, tradition, history, caste, and culture are different. And this colour shows the bright and glowing county as India.  If you are an International traveler and interested to visit India then you need valid Indian Visa to enter in India.

Here, the clothing businesses are running everywhere, people are fond of colourful cloths. At every festival, people buy new, bright, colourful, traditional clothes to add happiness to their life. However, if you wish to witness these all, then you must visit India for once in your whole life.

Sum Up

In this article, you have got to know about India, in a way possible. And, we love to describe it to you so that your journey, holiday, the vacation can be fun-filled and trouble-free.

[mikemortgage]

Andre Desmarais invests in growing the organic small-farm movement

Andre Desmarais’ farm seems too pretty to be real.

A massive, colourful sculpture by French-American artist Niki de Saint Phalle towers over beets and greens. Stained-glass windows by Quebec painter Marc Seguin adorn the pig barn on the 160-acre property that lies six kilometres from the U.S. border. Chickens hop in and out of wooden coops, occasionally escaping the meadow to venture near the family’s residence.

And yet, La Ferme des Quatre-Temps, a name evoking the four seasons as well as a native wild plant, is on track to sell $700,000 worth of vegetables from about eight cultivated acres in its third year, a 40 per cent jump from 2017. The numbers matter to the co-chief executive officer of financial empire Power Corp., who considers the experimental farm a form of philanthropy, because they show small-scale organic agriculture can be lucrative and inspire careers.

“If we can meet our goals, we’ll demonstrate that it’s possible to have profitable farms for young people, that there is a future there,” Desmarais said in an interview on the Quebec estate, an hour south of Montreal. “That means having a healthy lifestyle, with an exceptional quality of life where you can take a few months off in the winter, and make $100,000 worth of revenue.”

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When he started thinking about organic food after his grandson’s birth in 2013, farming was foreign territory to Desmarais, who hails from the family that funds museums, hospitals and universities. But he knew where to ask. For years, he’d been close a friend of David Rockefeller, the late financial titan who donated family land and barns in Pocantico Hills, N.Y. to establish the non-profit Stones Barns Center for Food and Agriculture in 2001.

The centre, known for its educational programs, connected Desmarais with experts who helped him find the right land and the right man — Jean-Martin Fortier, a charismatic Quebec vegetable grower with a worldwide following.

The two were no obvious match.

Part of the media-shy Desmarais family, with its business and political connections across the globe, Andre and his brother Paul Jr. jointly run Power Corp., the Montreal-based holding company that controls such large insurance and mutual-fund businesses as Great-West Lifeco Inc. and IGM Financial Inc., and has a web of investments from the U.S. to China.

Farmer Jean-Martin Fortier

Fortier’s community-focused approach reads like a response to the excesses of globalization. He’s a fierce advocate of “human-scale agriculture.” He shuns tractors for hand tools and sells directly to consumers. A book detailing the techniques that helped him and his partner make six figures a year in Quebec on less than two acres sold more than 100,000 copies and made him a sought-after public speaker.

“My message was to explain to people that it’s possible to have a small farm, with small tools and equipment, and to manage to live well off it,” Fortier said. “And Mr. Desmarais comes up with his plan for a big project and I’m like, ‘I’m not sure.'”

The two men found common ground in societal goals — a model farm would help workers prepare to start their own, spread organic agriculture and improve people’s health. Working for a billionaire also gave Fortier the means to try things that were previously out of reach, such as commissioning an ecosystem of ponds, hedge rows and bird houses to attract predators of garden pests. (The jury is still out on that).

For the 61-year-old Desmarais, the project has been a bright spot during relatively tough times. He took an eight-month medical leave last year to treat a cardiac issue. Upon his return, he oversaw Power Corp.’s parting with La Presse, the Montreal daily his father had bought five decades earlier. Shares of Power Corp. have been flat for about a decade amid increasing competition in the wealth-management industry.

Desmarais considers Quatre-Temps as philanthropy because he doesn’t expect to recoup the several million dollars he put into the farm, which also runs higher-than-normal expenses due to its experimental nature. Still, he would like sales to cover operating costs this year.

Quatre-Temps has other powerful backers, which distinguishes it from a typical farm. About 20 families in Desmarais’ social circle receive baskets of produce and invitations to stay at the 160-year-old house on the property in exchange for “the equivalent price a very good golf club would charge.”

Consumers can taste the products, from eggs to tomatoes, at one of Montreal’s biggest food markets or at high-end eateries such as Liverpool House, where Prime Minister Justin Trudeau took former U.S. President Barack Obama last year. Desmarais figures the sweet spot is to price his organic vegetables at no more than 30 per cent higher than regular grocery stores.

One of the tidy, modern structures on the Quatre Temps farm.

Those who can’t make it to Montreal can watch a documentary series called Les Fermiers (The Farmers) shown on a small French-language channel and online. It’s no Kardashian drama, but the daily life of Fortier and his Quatre-Temps crew grappling with frost or racing against the clock on harvest days beat expectations and will extend into a second season, according to producer Catherine Bureau.

The series also introduces some of the dozen garden workers, who’ve come from as far as Italy and live in group housing provided by the farm. Under Fortier they get to master bio-intensive gardening, a method that develops the soil while planting lots of food on small surfaces. They also take on various responsibilities, from plant nursing to handling restaurant chefs.

“What’s fun here is you get to learn about a lot of different things pretty quickly,” said Flaam Hardy, who’s in her second year and in charge of irrigation and pest management.

There’s one drawback for future farm owners. With Desmarais’ wealth and focus on aesthetics, problems that would take days to address in real life get sorted in no time.

“We don’t get to experience the challenges that come with not having money on a farm,” Hardy said.

Desmarais has followed up with a smaller farm close to his family’s lush estate northeast of Quebec City. And two alumni from Quatre-Temps have gone on to start their own project in Quebec, expanding a network Desmarais would like to see grow to 100 farms in 10 years.

“I don’t know if we’ll get to that but I believe we’re on the right track,” he said. “I think it’s possible to make a difference. At least we have to try.”

from Financial Post https://ift.tt/2M7hVRf via IFTTT Blogger Mortgage Tumblr Mortgage Evernote Mortgage Wordpress Mortgage href="https://www.diigo.com/user/gelsi11">Diigo Mortgage

[redeyeukcareers-blog]

RedEye People: Meet Karl Ingram

We chat to Karl from our Client Services team about what it is like to work at RedEye.

Why did you want to work for RedEye?

I was originally an account manager at my last company however it was more of a combined role of account management and client/design services. I wanted to be more of the techy person really. A friend of mine told me that there was an opening in the client services department at RedEye after he had recently got a job here, after reading about the company it felt like a place I would really like to work at.... and here I am 2.5 years later!

Tell us a little bit more about your role at RedEye

I'm currently a Senior Campaign Manager within the client services team in MK. Throughout the week I'm bouncing between creating general marketing emails/campaigns, scoping & creating behavioural emails, dealing with customer queries and training/helping out others in my team.

As a new manager at RedEye, could you tell us a bit more about that transition?

I would say it went pretty smoothly as it didn't really seem like much had changed at first. However as I'm progressing through my management and HR training I can see little bits of what I was doing that I now need to stop, and bits that I need to start doing more of. It's all a massive learning curve at the end of the day but I'm never left in the dark, if I have questions or get stuck then people are always around to help me.

What are your thoughts on the Apprenticeship Scheme and managing an Apprentice?

Personally I love the apprenticeship scheme! It's very hard for a person fresh out of education to find a job because everywhere requires X amount of years of experience, but how are you meant to get the experience if you can't get hired? Apprenticeships give those who are new to the working world the ability to gain the necessary knowledge and experience in their preferred job role, while also bringing in fresh talent to the company.

What’s your go to takeaway option?

My go to option would have to be an Indian takeaway. Curries are one of my favourite things to have, I would mainly go for a Chicken Tikka Bhuna with Lemon Rice, however, depending on how I feel I may go for something more spicy like a Phall Curry.

What do you enjoy doing outside of life at RedEye?

I'm a big fan of Ice Hockey and on the weekends from September through to April you will find me in the MK Ice Rink (soon to be weekdays as I'm learning how to skate!). When Ice Hockey isn't on, I spend most of my weekends working at a local drag racing track as a Firefighter, which is a different experience entirely! The rest of the free time I have I spend catching up friends and family. I always like to be doing something, life's to short to sit around doing nothing!

[ms-foodblogger]

Mmmmmm, curry 😍 What better way to start the week! Chicken saag, phall, chapati and special rice, banging! #TasteofRaj #Twickenham #foodporn #Foodblogger https://ift.tt/2Hq9QKa