#hungarian truffle

[morethansalad]

Hungarian Gerbeaud Balls / Zserbó Golyók (Vegan)

[greedyapron]

2/9/2023 - Lunch

RHUBARB, Tanjong Pagar

$118++ for 5 courses

Amuse Bouche

🥔🐷🍐Potato roll, pork with pear puree

Quite salty but super crispy.

🦐🧅 Prawn tatare with onion and pomelo topped with cucumber dashi kelly and salmon roe. Buttermilk sauce.

Cucumber dashi was salty instead of the refreshing taste of cucumber. Gives a nice element of mild saltiness to the dish. Love the raw prawn texture but the taste itself sort of reminds me of an elevated spicy tuna mayo.

🍄🥄Mushroom emulsion on the top, truffle puree at the bottom with fermented mushrooms. Dusted with kombu powder

The earthiness of the emulsion comes through really nicely. Probably my fav component of the dish. The sour fermented mushrooms was probably there to offset the heaviness of the emulsion but I wasn't a fan of it.

🐟🧅🦞Thread fin with saffron aioli. Onion stuffed with quinoa and lobster sauce.

Fish was nicely cooked. Tender and slightly flaky. Goes very well with the lobster sauce. Aioli adds a touch of creaminess but was not needed for the fish. Goes better with the quinoa.

🦆🥟Hungarian duck with sausage dumpling. Decorated with fried grape, pomegranate sauce, rhubarb and spinach foam.

Not a fan of the grapes. The sugar coating was hard and didn't add much flavour or taste to the dish. Duck was extremely well done. Soft, tender, tasty and not gamey. Sausage dumpling felt like an atas luncheon meat. Never had rhubarb in it's cooked form. Tastes sort of florally and sour.

🥥🍨Coconut clouds with lychee sorbet

The refreshing lychee sorbet goes well with the thick heavy cream at the bottom. An amazing dessert that has perfect balance when eaten together.

Petite Fours

Blood orange jelly - NO, just no. This was so sweet

Madeline with orange

Chocolate truffle

[iocallistoeuropa]

It was when the google search "trüffelsajt" only gave one result that I realized that the Hungarian word for truffle is in fact not "trüffel", but "szarvasgomba". Who would have thought...

[veticpetvetcare]

A World of Rare Dog Breeds: Discover the Hidden Gems

Introduction

Welcome to our comprehensive guide on rare dog breeds that will take you on a journey to discover the hidden gems of the canine world. In this article, we delve into the intriguing world of lesser-known dog breeds that possess unique characteristics and fascinating histories.

Whether you are a dog enthusiast, a potential pet owner, or just curious about the diverse canine species that coexist with us, this article is sure to captivate your interest and provide you with valuable insights into these extraordinary breeds.

The Xoloitzcuintli: Ancient Aztec Elegance

The Xoloitzcuintli, also known as the Mexican Hairless Dog, is a breed with a rich history dating back over 3,000 years. This unique and elegant dog has been treasured by the Aztecs for its companionship, healing abilities, and even ceremonial significance. The Xoloitzcuintli comes in three sizes: toy, miniature, and standard, each displaying its distinctive charm and allure. These dogs are remarkably loyal, intelligent, and agile, making them excellent companions for families and individuals alike.

The Lagotto Romagnolo: Truffle-Hunting Prodigy

Originating from the Romagna subregion of Italy, the Lagotto Romagnolo has gained popularity as a skilled truffle hunter. With its dense, curly coat and endearing demeanor, this breed has won the hearts of many dog enthusiasts worldwide. The Lagotto Romagnolo is highly trainable, making it an ideal choice for various dog sports and activities. Their knack for truffle detection has not only made them beloved companions but also valuable assets to truffle-hunting industries.

The Azawakh: Graceful Gazelle of the Sahel

Hailing from the Sahel region of Africa, the Azawakh is a strikingly elegant and athletic breed known for its resemblance to a gazelle. Traditionally, these dogs were companions to nomadic tribes, providing protection and companionship during long journeys across the desert. The Azawakh's slim and sleek physique allows it to achieve remarkable speeds, making it an exceptional sight to behold in action. Its affectionate nature towards family members, coupled with its watchful and protective instincts, makes the Azawakh a cherished family guardian.

The Norwegian Lundehund: Puffin-Hunting Specialist

The rugged cliffs of the Arctic region are home to the remarkable Norwegian Lundehund, a breed specifically bred for hunting puffins and other seabirds. With six fully functional toes on each foot and extraordinary flexibility, the Lundehund can navigate narrow crevices and caves with astonishing agility. The breed's unique physical attributes have made it a masterful climber and explorer, well-suited to its original hunting purpose. Though rare, the Norwegian Lundehund has a devoted fanbase and is renowned for its playful and energetic nature.

The Thai Ridgeback: Protector of the Homestead

Originating from Thailand, the Thai Ridgeback is a versatile and intelligent breed with a distinctive ridge of fur running along its back in the opposite direction of the rest of its coat. This unique feature sets it apart from other breeds and adds to its allure. Traditionally, Thai Ridgebacks were guardians of homes and properties, and their loyalty and protective instincts still shine brightly today. This breed is an excellent choice for experienced dog owners seeking a devoted and confident companion.

The Mudi: Hungarian Herding Sensation

The Mudi, a Hungarian herding breed, is celebrated for its boundless energy and exceptional herding skills. With its striking appearance and lively personality, the Mudi is a versatile dog excelling in various dog sports and activities. Originally bred to assist in herding and driving cattle, this breed's intelligence and agility make it an ideal choice for modern-day dog enthusiasts seeking an active and trainable companion.

The Norwegian Buhund: The Viking's Guardian

The Norwegian Buhund has a strong historical connection to the Vikings, dating back more than a thousand years. This breed served as a versatile farm dog, assisting in herding livestock, guarding the homestead, and providing loyal companionship to its human counterparts. Today, the Norwegian Buhund remains an active and loving family dog, known for its cheerful disposition and remarkable intelligence.

Conclusion

In this article, we have explored a selection of rare dog breeds that are hidden gems of the canine world. Each of these breeds possesses unique characteristics, histories, and abilities that set them apart from more commonly known breeds. Whether you are intrigued by the ancient elegance of the Xoloitzcuintli, the truffle-hunting prowess of the Lagotto Romagnolo, or the graceful agility of the Azawakh, these rare breeds have much to offer as companions and working partners.

If you are a dog enthusiast looking to add a new member to your family, consider exploring the world of rare dog breeds. Their uniqueness and charm are sure to enrich your life and provide you with unforgettable experiences. Remember, adopting a pet is a lifelong commitment, and understanding the specific needs of each breed is essential for a successful and fulfilling relationship.

Thank you for joining us on this journey through the lesser-known canines that grace our world.

[wise-journey]

Dive Deep into the Enchanting World of Pula, Croatia

Unveil the intricate cultural montage, breathtaking landscapes, and delectable cuisine that Pula, Croatia, has to offer. Immerse yourself in this captivating escapade as we wend through the every corner of this mesmerizing city.

A Deep Plunge into Pula's Culture

As a travel writer, setting foot in Pula is akin to boarding a time machine. This city bubbles with a beautiful mixture of Roman edifices, Austro-Hungarian imprints, and a bustling modern culture. It's like dwelling in an animated museum, quipped a local as I ambled around the city, relishing the refreshing gusts of the Adriatic Sea brushing against my face. The Exalted Roman Amphitheater My first morning in Pula graced me with a view of the majestic Amphitheater of Pula - the city's pulsing heart and the epitome of its Roman legacy. The dawn breaking over the age-old limestone construction, casting a warm golden glow, was a spectacle beyond words.

Unfurling Pula's Visual Treats

As my exploration proceeded, I was bewitched by the bewitching old town, embellished with cobblestone pathways and pastel-hued buildings. The Arch of the Sergii and the Temple of Augustus stood as mute spectators to Pula's transformation through the centuries.

Pula's Cuisine - An Epicurean Odyssey

The city's cuisine was an unexpected delight. The local taverns offered dishes that were a sublime combination of Italian inflections and traditional Croatian ingredients. I was particularly smitten by the pršut (dried ham), truffle dishes, and the grilled seafood served in the native konobas (taverns). I would recommend every traveler to taste the rich local flavors that these taverns have to offer.

Evening Tranquility by the Adriatic

As the day metamorphosed into evening, Pula donned a cloak of glittering lights. My day lovelier wound down by the Adriatic, watching the sparkly cityscape mirroring off the black sea, and the air resonating with the gentle rhythm of the waves. It's the perfect way to draw a close to the day and embrace the soothing serenity. Traversing Pula proved to be an enlightening journey. This city overflows with historical treasures, vibrant cultures, gastronomic delights, and striking natural beauty. Make Pula your upcoming travel itinerary, and get set to gather memories that will linger in your heart forever! Read the full article

[animala2z]

Poodle Dog Breed Puppy, Size, Hight, Price, And Special Food

The Poodle is a dog breed believed to have originated in Germany but is widely associated with France, where it is very popular. The poodle was developed as a water retriever, and specialized clipping of its heavy coat was introduced to increase the animal’s efficiency in the water.

The breed is used for various activities such as performing in circuses and hunting truffles.

An elegant-looking dog, the poodle is often regarded as the most intelligent of all breeds. Based on the standard set by the American Kennel Club, dogs are bred into three sizes: standard, miniature, and toy. All three are judged by similar standards of appearance, which call for a well-proportioned dog with a long straight muzzle, heavy hair-hanging ears, a docked pompon tail, and a characteristic springy gait and dignified manner of carrying itself.

The coat consists of a woolly undercoat and a dense wiry topcoat; If allowed to grow, the hair forms rope-like cords, and the dog is called a corded poodle. The coat should be solid, not variegated, and can be any color from gray, white, black, brown, apricot, and cream.

A standard poodle is over 15 inches tall at the withers, a miniature is over 10 inches and no more than 15 inches tall, and a toy is 10 inches or less. Weight ranges from 70 pounds to 7 pounds. Standard and miniature poodles are classified by the AKC as non-sporting dogs and toys as toy dogs.

In the late 20th century, breeders began crossing poodles with other purebred dogs known as “designer dog” breeds. The goal was to incorporate the poodle’s intelligence and less shedding coat into the offspring.

Origin: Germany

Size: Medium

Weight: 40-70 pounds

Lifespan: 10-18 years

Breed Characteristics

Adaptability: 5 PointsTrainability: 5 PointsGrooming: 5 PointsApartment Friendly: 5 PointsChild Friendly: 5 PointsShedding Level: 1 PointDog Friendly: 4 PointsExercise Needs: 4 PointsTerritorial: 4 PointsBarking Tendencies: 3 PointsHealth Issues: 3 PointsSocial Needs: 5 PointsEnergy Level: 4 PointsAffectionate: 5 PointsWatchdog Instincts: 4 PointsCat Friendly: 4 PointsIntelligence: 5 PointsStranger Friendly: 4 Points

History

The poodle is one of the oldest breeds developed specifically for hunting waterfowl. Most historians agree that the poodle originated in Germany, but developed into its own distinct breed in France.

Many believe that this breed is the result of a cross between several European water dogs, including Spanish, Portuguese, French, German, Hungarian, and Russian water dogs. Other historians believe that one of the ancestors of the poodle is the North African barbet, which was imported to the Iberian Peninsula. After that, the breed came to Gaul where it was used for its hunting abilities.

It is also commonly believed that poodles descended from Asian herding dogs and then traveled with the Germanic Goth and Ostrogoth tribes to eventually become Germanic water dogs. Another theory is that the poodle descended from dogs that were brought out of the Asian steppes by conquering North African Berbers and eventually entered Portugal with the Moors in the 8th century.

Whatever its lineage, this is a very old race. Images of poodle-like dogs adorn Egyptian and Roman artifacts and tombs dating back to the first century B.C. Drawings and sculptures depict dogs that resemble modern-day poodles, fetching game nets, herding animals, and retrieving games from the marshes.

Although some say miniature and toy poodles emerged shortly after the standard, many believe it wasn’t until the 1400s that breeders began producing smaller versions—the first miniature, then toy—to please the Parisian bourgeoisie. The toy and miniature breeds were created by breeding small poodles with each other, not by breeding poodles within small breeds.

Use of poodle

The French used large standard poodles for duck hunting and medium-sized miniature poodles for sniffing truffles in the woods. On the other hand, the main job of the small toy poodle was to serve as a companion to the nobility and wealthy business class. Well-to-do owners in the Renaissance often carried their toy poodles in their large shirtsleeves, nicknamed “sleeve dogs.”

Gypsies and traveling performers learned that poodles excelled at another canine profession: the circus dog. They trained the poodles to perform tricks, dressed them in costumes, and sculpted their coats into fanciful shapes to enhance their stage appeal. Wealthy patrons took notice and began clipping, decorating, and even dying their own poodle companions.

Register

The Kennel Club in England registered their first poodle in 1874, with the first British club for poodle fanciers arriving on the scene two years later. It is not known exactly when poodles arrived in the US, but the American Kennel Club registered its first poodle in 1886. The Poodle Club of America was founded in 1896 but disbanded soon after. Poodle enthusiasts re-established the club in 1931.

[allisontumbles]

Not the Truffle You Think About

What is a truffle? If the first thing that comes to mind is that dark, pungent, high-end cuisine delicacy, you are absolutely right. But today’s topic isn’t about the kind of truffle you’d be served in a 3-star Michelin fine dining restaurant. Instead, today’s truffle-of-the-hour nudges your tongue with its bursts of honey-like sweetness. It has its own place in the culinary world too, and its name is Mattirolomyces terfezioides.  

Image Credit: Honey Truffle

What’s in the Name?

This species of delectable fungus belongs to the Ascomycota phylum. This fungus identified with the genus Terfezia, the “desert truffle” genus, for some time before mycologists discovered that it was not quite like its other desert truffle siblings. Today, terfezioides belongs to the genus Mattirolomyces, and hence its name, Mattirolomyces terfezioides. However, a quick Google search of its former name, Terfezia terfezioides, would also get you the same delicious treat.  

Not a True Desert Truffle

So why did M. terfezioides get kicked out of its former genus? We start by identifying what it means to be a “desert truffle”. A textbook definition of truffles defines them as underground-growing ascomycetes belonging to the genus Tuber. A “desert truffle”, therefore, is a truffle that grows in a xeric desert of particular abiotic characteristics. Mattirolomyces terfezioides, when discovered in 1888 by Mattirolo in Piemonte, Northern Italy, was originally described as Choiromyces terfezioides, but Fischer placed it into the Mattirolomyces genus in 1938. Then, in 1971, another scientist named Trappe proposed to place terfezioides in the Terfezia genus, though still keeping Mattirolomyces as its subgenus. Thus, for some time, this fungus belonged to the “poster genus” for desert truffles. 

Later, mycologists decided to limit the genus Terfezia to only fungi from the Mediterranean and Middle East. Here emerged a problem: terfezioides is found in places outside those listed boundaries and does not actually inhabit deserts or semiarid areas; instead, the fungus grows in farms and urban environments. The tables officially turned when molecular phylogenetic analyses showed that the Mattirolomyces genus was in fact separate from the Terfezia genus: fungi in Mattirolomyces had many structural differences in their Ascomycota morphology, peridium, asci, and ascospore ornamentation compared to those in Terfezia. Furthermore, Mattirolomyces formed characteristic septate, intracellular hyphal coils instead of structures similar to those in Terfezia, and seemed to engage in relationships with plants in different ways. Thus, terfezioides found its new home solely in the genus Mattirolomyces, which was no longer a subgenus of Terfezia.  

Image Credit: Hungarian Truffle

Life of the Yellow M. terfezioides

M. terfezioides looks like an irregularly shaped lump of a whitish-yellow color, similar to that of an old piece of soap. Its body weighs about 100 grams and has wrinkled patterns that form lobes and a smooth outer skin. Once cut, the fungus has numerous whitish veins branching inside that are more cream colored than the exterior. The dry matter is composed mostly of carbohydrates (close to 60%), about 25% protein, of which 85% is digestible by humans, and small amounts of fat, crude fiber, and ascorbic acid. Nutritionally, the truffle is high in potassium and phosphate, and contains a good amount of iron. Its odor is generally agreeable, save for occasions when it becomes overbearing with overmature ascomata (fruiting body of the truffle) or bacteria that cause the fungus to lyse. Most M. terfezioides have been developed in the Carpatian Basin, where the fungus is collected in mixed black locust forests on sandy soils. Generally speaking, the location of this fungus is still yet to be clarified. Although its geographically diverse body has been sighted in mostly Hungary, its easternmost locality, its westernmost known location is France, and it has also been spotted in Bulgaria, Italy, Spain, and even outside of Europe, including India and China. These truffles like to grow in high pH (basic) calcareous soils, and rainfall and rain distribution can heavily affect yields in the wild. In any given season however, as little as 200 to 250 mm of rain may bring about a good yield.   

This honey truffle’s growth habits, however, are quite strange. In many instances it is found to have some relationship with both woody and herbaceous plants. It tends to form mycorrhizal symbiosis with tree roots, mainly with Robinia pseudoacacia, which is an invasive species of trees that has become a threat in Bulgarian forests. Currently, the research behind M. terfezioides’ symbiotic relationship is still ongoing. The most recent studies of M. terfezioides’ interactions with other host plants have shown that M. terfezioides is actually not the main fungal partner of these plants. However, most of how this fungus goes about creating symbiotic relationships with plants still remains unsolved.  

When it comes to collecting truffles, European forest truffles generally require trained dogs or pigs to assist truffle hunters to collect truffles, but this is not the case with M. terfezioides. Its fruiting bodies develop next to or close to the soil surface, and as they grow larger, they lift up the soil on top of it and form mounds that are visible to the naked eye of trained truffle hunters. Thus, M. terfezioides hunting is markedly easier and less time-consuming than European truffle hunting.

Image Credit: Sweet Honey Truffle

M. terfezioides and You Today

Why is this honey truffle even relevant to you? When you first thought of “truffle”, you probably visualized the much-praised forest truffles, the dark “diamond of the kitchen”. So why didn’t you think of M. terfezioides? It’s quite a diamond too! This lack of recognition may be because it is not found in most European countries. However, as of late, desert truffles are becoming more and more desirable, and increasing research has been dedicated to their cultivation.

M. terfezioides consumption was very high during the Austro-Hungarian Empire, and the truffle market was booming. Unfortunately, the war and communist era instilled in the citizens the idea that M. terfezioides was a symbol of “bourgeois decadence”, and thus sent the truffle industry tumbling. Today in Hungary, where most M. terfezioides are found, they are making a comeback and being put to good use in the preparation of many desserts, such as ice creams, sorbets, and cakes. A gastronomic perspective of this truffle describes it as “begin[ning] with a very pleasant, mild mushroomy flavor on the tongue, but then develop[ing] into a long, lingering honey-sweet finish”. If that description hasn’t gotten you salivating, hopefully it’s gotten you at least slightly intrigued by this interesting combination of flavors. 

So again, why is this honey truffle even relevant to you? Maybe if you’re lucky enough, you’ll get to meet it in cuisines, or if you’re adventurous enough, you’ll go out of your way to try some yourself. And who knows? Maybe next time, when you think of truffles, you’ll find yourself craving the delicious, sweet, shroom-y delicacy of M. terfezioides! 

References:

Assyov, Boris, and Monica Slavona. 2016. “First Bulgarian collections of Mattirolomyces terfezioides (Pezizaceae), a potentially valuable hypogeous fungus.” Phytologia Baltanica 22(3): 303–307.

Earthy Delights. n.d. “Fresh Honey Truffles (Mattirolomyces terfezioides) - 3 oz.” Accessed February 22, 2018. http://www.earthy.com/Fresh-Honey-Truffles-from-Earthy-Delights.aspx. Kagan-Zur, Varda, and Nurit Roth-Bejerano. 2008. “Desert Truffles.” FUNGI Magazine, 2008. http://www.fungimag.com/Truffle-Issue-08-articles/desert-truffles

Kovács, Gábor M., Erzsébet Jakucs, and István Bagi. 2007. “Identification of host plants and description of sclerotia of the truffle Mattirolomyces terfezioides.” Mycological Progress (2007) 6:19-26. https://doi.org/10.1007/s11557-006-0520-y

Kovács, Gábor M., James M Trappe. 2014. “Nomenclatural History and Genealogies of Desert Truffles.” In Desert Truffles, edited by Kagan-Zur, V., Roth-Bejerano, N., Sitrit, Y., Morte, A., 21-37. Springer-Verlag Berlin Heidelberg. Kovács, Gábor M., María P. Martín, and Francisco D. Calonge. 2009. “First record of Mattirolomyces terfezioides from the Iberian Peninsula: its southern- and westernmost locality.” Mycotaxon Vol. 110: 325-220.  

[budapestbug]

Mignon or or #petitefour? Hungarian of French? Does it matter? We love it, and it can't miss from the selection of a real coffee or confectionery in #Budapest. Here this word refers to mini filled cakes coated in a thick sugar glaze. Henrik Kugler was the first confectioner in Hungary who made mignon cakes in the 19th century. Yes, same Kugler, who we honour as the founder of #Gerbeaud, revolutioneered by his son-in- law, Emil Gerbaud. The shape of the mignon cakes is usually a cube, but you can also see diamond and dome-shaped mignons. Mignons can be filled with butter cream, fruit jam, truffle or praline. The color of the glaze conforms to the flavor of the filling. White glaze: mignons filled with marzipan, lemon or chestnut cream Light green glaze: mignons filled with Chartreuse dyed marzipan or fruit jam Light orange glaze: mignons filled with cream flavoured with orange or white butter pear liqueur Light pink glaze: mignons filled with punch cream or fruit jam Light brown glaze: mignons filled with coffee, hazelnut, almond, walnut or brittle cream Dark brown glaze: mignons filled with chocolate cream. Yummy!

[cowperviolet]

Your Downton-y Meals Masterlist

So, you are writing something set in the period between 1900 and 1914. You would like to describe a lavish twelve-course banquet at an upper-class wedding, a breakfast in the Titanic’s second-class dining room, or an era-appropriate snack in an Alpine meadow, but you are not quite sure what menu would convey the right impression? Luckily for you, I have a research addiction and too much time on my hands, as well as pages of notes left over from my research for my Gothic Edwardian f/f!

Here is a list of foods you can use for any particular meal (not at once... usually. Again, twelve-course dinners existed). Note: it’s very much upper/upper-middle class-specific. In other words, as promised, Downton-y. 

Breakfast:

Porridge

Whiting

Devilled kidneys

Cold grouse

Tongue

Ham

Omelette 

Kedgeree

Cold, sliced ptarmigan

Grilled waffles (if your characters have the means and the curiousity for electrical gadgets)

Post Toasties - basically crisped flakes of corn (it originated from the US, but grew popular on the other side of the pond as well)

Buckwheat cakes (mostly a US thing)

Cornbread (ditto)

Smoked kippers

Fried turbot

Calf’s liver

Baked apples

Bacon

Pancakes

Truffled French sausages

Gently-fried cutlets

Lunch:

Anchovy salad

Ham

Oysters

Spring chicken

Roast beef

Beef fillet with mushrooms

Grilled lamb’s kidneys

Hungarian-style chicken - i.e. with pepper, paprika and Bechamel sauce.

Teatime:

Ginger biscuits

Egg sandwiches

Cucumber sandwiches

Scones

Petit fours

Buttered muffins

A cake is possible, but it really depends (then again, your characters could be emulating royalty - King Edward a.k.a. Bertie a.k.a. Edward the Caresser had three sorts of cake, including a chocolate one, served at his afternoon teas).

Sandwiches/snacks for travelling:

Ham sandwiches

Tongue sandwiches

Sardine (smoked or oiled) sandwiches

Beef sandwiches

Mutton sandwiches

Anchovy sandwiches

Cream-based fillings: shrimps, lobster, salmon

Salad-based fillings: lettuce, celery, water-cress, radishes

Sweet-based fillings: jams, marmalades, chocolate

Dinner:

Crabs

Oysters

Lobster mousse

Ham in champagne (yes)

Soup, usually consommé or cream-based

Turtle soup

Broiled salmon

Turbot

Poached sole in cream sauce

Broiled cod in parsley sauce

Smoked haddock

Flounder

Asparagus in hollandaise sauce

Partridge

Grouse

Quail

Pheasant

Duck

Veal cutlets

Saddle of lamb

Desserts:

Custards

Cheese

Tarts

Ices

Plum cake

Sponge cake

American strawberry short-cake

Tapioca pudding 

Apple dumpling 

[talistheintrovert]

What do you like to cook the most?

Oooh that's such a hard question, I fucking LOVE cooking.

The dish I probably end up cooking most often is pasta puttanesca, I've got that shit down to a science.

And lasagne is always good, although you need to set aside a bit of time for that, same with enchiladas.

And Hungarian langos (deep fried bread, essentially) with sweet chilli sauce and cheese and sour cream? *chef's kiss* but you need a deep fryer for that and I don't always have one.

Also I make a mean onion gravy.

Oh and I make REALLY good alcoholic chocolate truffles, but they're a fiddly pain in the arse, so I wouldn't say they're my favourite thing to make, moreso my favourite thing to eat after I've made them.

I'm sorry that's way too many answers, but i can't think of just one dish i love making the most. The kitchen is my quiet place, my Zen zone. Some people have meditation? I have cooking. But don't offer to help me in the kitchen cause I will inevitably get frustrated and chuck a whisk at you.

[yum-yes-please]

selection of Hungarian cakes

dobos torte

strawberry mousse cake with a chocolate base

truffle torte

dobos torte was my #1 (as a caramel cake, it is obviously sweet, so not for those who don’t have such a sweet tooth), followed by the strawberry cake (which was nice, but not as intensely strawberry-y as I’d hoped), and lastly the chocolate truffly cake, which was again, just alright, but quite dry ... all washed down with a coffee, of course! (And a bunch of friends to help me out)

[sowheresnate]

Full spread Hungarian cuisine 🍽 . . . Hanging out at the Hungarian Pavillion, I managed to squeeze in a solid meal from executive chef @karoly.pinter.94 #OnTheMenu Goose Liver Terrine, toasted brioche, green walnut compote, and pear. Smoked trout filets with Marinated Beetroot, green apple, and horseradish. Followed by Dödölle potato dumplings, porcini, sour cream foam, all sprinkled with Truffle powder. Finished off with Lúdláb chocolate desert with sour cherry compote. I could ramble on on how great this was, but ill keep it short for this media. I've never done livers...great up despising it, but this miniaturized liver theme plating came out great where I didn't realize I was having liver. The trout filets were masterfully done where the beetroot added a complimenting flavor contrast to the trout. The potato dumplings, absolutely amazing...especially when you take one bite and add a bit of the sour cream to the rest of the bite. Closing the meal off, I don't usually go full on chocolate but this one with the sour cherry compote and chocolate flakes was a good mix to negate a chocolate rich plating. Overall, the meal was great, service was perfect, and it was cool having a front row seat to everything going on in the kitchen. Got to speak to the executive chef Karoly Pinter as well. He feels proud to get to showcase his creations of Hungarian cuisine to the world. Someone get this man a spot at @resortsworldlv in Vegas. @karolypinter ╔════════⁣⁣⁣═══🌎🛫🚗🛬🌏══════════╗ #SoWheresNate  #Dubai #ExploringUAE #DiscoveringDubai #Dubai2K22 #dubai #dubailife #dubai🇦🇪 #🇦🇪 #DubaiInstagram #DubaiCity #Expo2020 #expo2020Dubai #dubaiexpo2020 #Expo2020UAE #DubaiExpo #Hungarian #HungarianCuisine #HungarianFood #🇭🇺 #🇭🇺Food ##dödölle #lúdláb #Foodmission ╚═══════════⁣⁣⁣🌎🛫🚗🛬🌏══════════╝ (at Expo 2020 Hungary Pavillion) https://www.instagram.com/p/CY1sHoiur8v/?utm_medium=tumblr

[aureliasaid]

Four Dalmations

Croatia June 14-22, 2019

Quick summary - 7 days in the Dalmatian Coast - 2 nights in Spilt, 2 nights in Hvar, 3 nights in Dubrovnik. Weather was incredible with blue skies every day, highs in the 80s and lows in the 70s. Much warmer than I expected as winds were nil. See final thoughts after.

Saturday, 6/14

Landed Dubrovnik after a new direct flight from Philly (which apparently is a big deal as all the Croatians knew about and asked us about it. Maybe the only direct flight from the US.) We were driven to Spilt to start our journey. About a 4 hour drive (and through the odd little stretch of Bosnia, which is a pain for passport checks,) it is very picturesque along the coastline seeing the water the entire time, the oyster “fields,” the agricultural valley, and vineyards all along the way. Also lots of open mouth naps en route.

We arrived to a very crowded Split...can’t imagine July and August. We were staying at the Hotel Vestibul, which is a unique and modern very small hotel carved out of the vestibul of the Diocletian Palace, a huge walled former palace of the Roman Emperor Diocletian, built around 230 AD and now Spilt’s Old Town. In the Dark Ages, it became a village within the walls and remains the old town today full of narrow passageways and charming nooks and piazzas. You can dodge the crowds once on the interior away from the Dalmatian singers, cruise ship crowds, weekenders, and waterfront. Once inside, you will find a sophisticated and hip world full of restaurants and shops and millions of sobe (rooms.) The Croats are not dumb with every enterprising option possible for travel to the islands, activities, açaí bowls, etc.

Tip - I’m not an AirBnB person, but Europe apparently is a great place to do it as they are all supposed to be quite nice.

A mix of all its past history, Croatian food illustrates this as evidenced on the menu. Lunch was the highlight after long travels and the hotel suggested Uje Oil, clearly a modern enterprising owner (tapas like olive oil bar) where we landed at an outside table for a perfect meal of trying the Croatian favs including Italian-like arugula pesto pasta, sausages showing the Hungarian influence, and pasticada, the traditional stew over gnocchi for a mix of the two. Known for its wines, fun fact is that Croatia has been traced as the origin of the Zinfandel grape. We dove in with a light white from Istria, the Malvasia grape. Perf. nap. Eat again at Brokeria, a very hip, casual buzzy spot inside the palace walls. A sparkling rose from Istria from the Tehran grape, octopus on the grill, pasta with truffles (in season and not crazy expensive like in Italy,) smoked seafood risotto and sea bass over a cauliflower mash. Nice. (Others to consider are Zoi and Paradox.)

Sunday, June 16

Maja #1 (pronounced Maya - 30 letters in the Croatian alphabet with lots of consonants) met us at 10am for a historical tour of the Diocletian Palace and surrounding area which was quite interesting taking you from the evolvement of all of the Croatian history from the late Roman Empire, to the Dark Ages of the Barbarians to the Middle Ages of the Christians to the Renaissance of the Venetians Empire, through to a short stint of the Napoleonic French through the Austrian Hapsburgs. (Oh and home to some of the Game of Thrones filming.)

Afterwards, we went to the Kozjak Mountain slope around the Kastel township for a private lunch. Most interesting was listening to Maja talk about where she lived. Her family was originally from the area, but her parents had left and moved to Sarajevo for better work opps. Their summer home was still in the area. When the war broke out with Serbia in 1992 invading first on the Dalmation coast, they told family to move to Sarajevo. That was poor advice as then the Serbs invaded Bosnia and Sarajevo. Her family escaped Sarajevo back to the coast. In this area, you typically lived in good size homes, but of several apartments with other family members, with your own bit of olive trees, maybe fruit trees (cherries in season now,) small vineyard, etc. Enough to make your own of each (or have small producers make for you.) Lunch setting was in a peaceful (Biblical) park with a vineyard and church backdrop. The weather was gorgeous, but hot. The five course meal was remarkable with local pairings of wine. Most notable was the Zinfandel and various types of posip and plavac mali wines.

Back for down time, which Relia and I spent in Zara before we reworked our plans of going to Dvor restaurant on the coast and hiring a boat to take us to Trogir, Croatia’s Little Venice. An small island about 30-40 minutes by car and the same by 20’ center console boat, it is a large marina area, much like the old town of charming limestone mass of buildings and not quite as crowded. The recommended restaurant of TRS was booked, so we landed at Trogar, our chef of the day’s restaurant. It was marginal at best, surprising given the sophisticated and creative meal at lunch, but Robert made us welcome with his final offer of carob rakija liquor. (Other restaurant options suggested was Alka and Marijana.) Back to Split by Uber, plentiful and cheap and always an unusual sensation to me at home and really strange overseas. To bed.

Monday, June 17

Thomas, the Atlantic Marine outfitter skipper met us at the town port just in front of the main gate and Hotel Vestibul entrance in a 25’ motor boat. A two hour ride to the Pakleni Islands off Hvar Island for sun and fun. First swim spot was Stonica, (loved the circled up catamarans pumping pop music for a week of partying. On then to Palmizana Island that has 3 restaurants - we chose the Langanini Bar for lite bites, cabanas, bean bags, and tree cabanas. Most expensive meal yet! but a great change up of Asian food. We headed for Havr Grad (town) to check into the Adriana Spa Hotel, right on the main harbor riva (promenade.) Quite modern, perhaps OTT and thus lacking in some practicalities and maybe Fodor’s is right that it sometimes misses on the 5 star with just small hiccups.) BUT still very lux, sleek and incredible views. We didn’t spa, but it seemed top notch if you like that. Serious breakfast buffet included.

Met our guide at 5pm for an 11k walk to the abandoned village of Malo Grablje for a special dinner at the “home” of a former resident’s whose son opened a restaurant here 10 years ago. The hike was beautiful along the coastal path, but could be shortened by taking a car to the path rather than walking from the hotel. Also would be cooler at this hour since the road is exposed to the afternoon sun and rather toasty. Eat a snack before you go and it is rocky so sturdy shoes. The village was just left by all the inhabitants in the 1960s and now too many family members own the buildings, so they can’t agree on selling anything.

The meal was spectacular with the traditional one pot dish slow cooked in the coals of Peka made with veggies, meats (ours was lamb and veal) or seafood, house made wine and warm just-made sugar coated almonds with Proshec (carob liquor) to finish. Taxi home for sure.

Tuesday, June 18

We met Filip, +385 99 8097 097, our new skipper who was funny and confident with incredible English learned from gaming on War Craft. Off to the Blue Cave, which is a grotto from the volcanic island of Bisevo of incredible blues from the light seeping in under the rock formations. Beautiful and unique, but skippable. Its crowded, though they move the small touring boats along quickly.

We were ready to escape the crowds and swim, so we toured rugged and cave areas of Vis and then to Stinivia cove for a swim. Fairly crowded and the water some debris since its a cove, but still the Adriatic color and temp is totally refreshing. The bathing suit and nationality watching is unending entertainment.

Though there is a small cafe there, we bailed and headed to the port town of Vis Grad which Filip described as large, but was actually small and rather sleepy. He made quick reservation at Tavern (Konoba) Vatrica, which was perfect. Covered terrace on the waterfront, casual with ham and cheese, grilled prawns, salad with creamy feta, Vis rose...perfect. Back for a few more swims at yesterday’s caves by way of the WWI tunnels and lookout plus the WWII submarine tunnel hideout since it was an allied base. The Yugoslavs took it over as there military areas post war.

Cleaned up and a drink in the Hotel Top Bar for the views, a few hands of cards and then a walk to the sunset and apres beach scene at Hula Hula. Def. a scene with bride tribes and more. Canceled our dinner at Gariful - tired of sit down spots and headed to Filip recommended Lola, a small, back street, alley outdoor cafe of excellently prepared “street food”, action packed with the young and DJ thumping remix 90s tunes. Filip also recommended Passarola, a cool and hip looking restaurant off the town square alley with several terraced garden spaces. Would have been perf if we wanted a less casual spot. Back for a rooftop finale round of cards...can’t get enough of the view.

Wednesday, June 19

Yay! Back in the boat with Filip to head to Dubrovnik by way of Korcula, Orebic, and Ston. Korcula, home of Marco Polo and the Silk Road, is a charming town and would be a great place to stay a night or two. Then onto Orebic, on the Peljesac peninsula, considering the best wine growing region in Croatia. We had a stop for a wine tasting at Korta Katarina, a winery estate and lux hotel started by Americans. It was interesting, but unless you are really into wine, skippable. On to Ston, home of the best oysters in the world. A short boat ride to an oyster farmer’s private island to learn about how the oysters are grown, and then a delightful starter of oysters and huge pot of mussels alla buzzara (in white wine, olive oil, garlic and onions) under the shade by the water. Also homemade wine and myrtle berry infused grappa, a very typical aperitif throughout. D.I.V.I.N.E.

Back in the van for an hour trip along the coastline to Dubrovnik. If you thought Spilt was crowded, wow. Though a much smaller city than Spilt, it feels WAY more crowded and much more intense because of being located on the hillside as well as the old city attraction....not to mention the Game of Thrones/Kings Landing magnet.

A reservation mix up which had us for 3 nights at the Excelsior Hotel, switched us to their sister hotel Bellevue. Our Croatian travel agency Calvados Club upgraded our rooms significantly as a result and while it is a 20 minute walk to town vs. a 5 minute walk, it is a smaller hotel, larger rooms and totally renovated on a gorgeous cove that made it feel very private (despite the public beach - all Croatian beaches are public.) Lovely indoor pool, unreal views, very hip and cool. We may have turned out better in the long run.

Poor planning on our fault when we booked the Michelin starred restaurant in Dubrovnik - 360 - for dinner after the oyster and mussels fest. But we were ready and it was quite the gastronomic affair with delightful views and service.

Thursday, June 20

Maja #2, met us to take us to the 3 hr kayak tour from the old city by Fort Lovrijenac around the island of Lokrum and back. Very fun. A few dips and viewing of the nudie beach...a head shaker for me. We walked home so Will could grab a recommended xxxcici sammy while the rest of us ate at the Bellevue beachside cafe and lounged Adriatic style at the Bellevue carved out private beach with umbrellas and chaises, and beach boys while watching the cliff jumpers and reading on the rocky beach. The water temp is just perfect and the water is incredibly clear. I am a huge Adriatic fan.

Maja picked us up at 4 pm for a walking tour of the Old Town concluding with the one mile walk around the city walls for amazing views of the yachts, charming houses, islands and Adriatic. Ready for another break from traditional food and restaurants, we hit a bar on the water built into the walls before having “CroAsian” food at Azur in one of the back/side streets. It was casual and delicious. Highly recommend.

Friday, June 21

Off to the Konavle valley, also known for its wineries and vegetable fields, and fruit orchards to Grude for biking through the countryside and vineyards. Gorgeous backdrop of the stone mountains, cypress trees and once gain crystal blue skies. This area was so named for its system of canals used to irrigate the crops....Roman aqueducts brought water to the area. Very bucolic and well known for its wine and history. A two hour on and off road before meeting Maja to go to a local farm in Cilipi at the home of Marin Vukorep (Marin.vukorep@du.t-com.hr) for a delightful meal very similar to Malo Grablje, but maybe more fun with everything consumed from the farm (prosciutto, goat cheese, bread, olive olive, vegetable purée soup, peka, red and white wine and over 10 homemade rakija varieties with fig, walnut, apricot, etc. Lots of fun - gorgeous setting, relaxing, interesting and another gorgeous day. Debated going to the seaside town of Cavtat, but too full and sleepy!

Back for more Adriatic indulgence and a regroup on dinner (again) after such a large lunch. Bailed on Posat wanting a casual place and discussed Bar Bota for mussels, Kamenice, Tabasco pizzeria, Taj Mahal Bosnian food and Levanat in the Lapad area, but ended up at Mea Culpa pizzeria in the Old Town which was perfect. And that’s a wrap.

Saturday, June 22

Well, not quite as William and I were awaiting the Fort opening at 8am to check it out since we could still use our wall ticket. Check. So long for now.

Final thoughts - We loved everything we did, where we stayed, food and history. The two things we might have changed were the Blue Cave and wine tasting. Everything else was great with enough time to sightsee and yet enjoy the summer time water activities. We might change a few things, but it really depends on one’s MO. We might have stayed in Trogir or Hvar and done a day boat trip to Spilt and Trogir for at least 3 or even 4 nights in the islands perhaps with an overnight in Korcula and maybe just two nights in Dubrovnik. The history is incredible dating back to the Greeks and Romans and throughout right up to modern day with the too recent Yugoslav wars. Mid June is already packed and I would not even think about going in July or August unless you stay on a boat or in the islands. May would be too early for me to enjoy water fun, but Sept should still be very good. Plus July and August would be really hot. Climate is just like NC - hot and humid with lots of the same vegetation. The Croatians are very proud of their country and really do tourism well. It is not a sophisticated 3rd world country like Italy, though there probably is still lots of government corruption and low wages. It is a energized and modern that is savvy about its tourism.

[37h4n0l]

Rules: answer 30 questions and tag 20 blogs you would like to get to know better

Tagged by: @azweidos

Nicknames: It's a long list and I usually prefer for people to call me simply by my usernames online. I have an irl nickname too that everyone uses but I can’t disclose that.

Gender: Female

Zodiac: Cancer who hates astrology a lot

Height: 162 cm

Age: Can’t put that up

Time: 17:24

Favourite bands: Muse, The Rolling Stones, Mother Mother, Radiohead, Pink Floyd, MSI, Tub Ring

Favourite solo artists: Maretu, Yonderboi, Kikuo, Poppy

Song stuck in my head: Paradichlorobenzene by Owata-P

Last movie I saw: The Shape of Water

Last show I saw: Vatican Miracle Examiners (and it’s a funny as hell anime as well as gay and kinda engaging, I don’t get why people drag it so much)

Last thing I googled: ‘rudimental’ because I wasn’t sure it existed as a word in English but it turns out it does

Other blogs: I have way too many but the one I actively use right now is minatsuki-on-main for B: the Beginning related stuff

Do I get asks? Occasionally, nowadays. I used to get a lot of them when 91 Days was airing and I was very active in the fandom.

Why I chose my username: It’s a half-intellectual half-edgy way of saying I drink a lot.

Followers: 327

Following: 990 (The vast majority are aesthetic blogs, I can’t stop following them)

Average amount of sleep: 6 hours if I take my meds

Lucky number: 19, 62

Instruments I play: Not much of anything lately. I used to play the piano but I forgot how since I stopped. I play the guitar sometimes.

What I'm wearing: Black t-shirt, black jeans with studded belt (yeah I’m edgy), grey socks.

Dream job: Anything of use that doesn’t drain me too much, really. But it’d be a nice extra if I could get involved with research related to cognition from any angle.

Dream trip: Any country in the Far East for both food and aesthetics; Greece

Favourite food: Filled pasta/dough of any variety (from tortellini to gyoza), fried fish, eggs in any shape or form, ramen, liver paste (on toast), truffles (the mushroom), dark chocolate, mangos

Nationality: Hungarian/Italian

Favourite song: Right now it’s Minus Label by Kairiki Bear

Last book I read: Il cervello nelle mani by Sergio Angeletti

Top 3 fictional universes I want to join: Psycho Pass, B: the Beginning, Naruto (although I know all of these would be unpleasant in their own way... whatever)

Tagging: @penguin-demon @bluetheon @unzan @chibitheripper @popuko-chan @narkoticmess357 @gingeralecans @pensweetie @chiintrashland @latenightyaoi 

Only 10 now because yeah. I’m trying to tag people I don’t usually tag, hope I’m not bothering yall.

[newstfionline]

Monday, May 24, 2021

Coming population decline (NYT) Maternity wards are shuttering in Italy. Ghost cities are appearing in China. Hundreds of thousands of properties in Germany have been leveled and the land turned into parks. The world’s demographics are changing, pushing toward more deaths than births. Though some countries’ populations continue to grow, fertility rates are falling nearly everywhere else. Demographers now predict that toward the middle of this century, the global population will enter a sustained decline for the first time.

New COVID-19 cases plummet to lowest levels since last June (AP) New coronavirus cases across the United States have tumbled to rates not seen in more than 11 months, sparking optimism. As cases, hospitalizations and deaths steadily dropped this week, pre-pandemic life in America has largely resumed. Hugs and unmasked crowds returned to the White House, a Mardi Gras-style parade marched through Alabama’s port city of Mobile, and even states that have stuck to pandemic-related restrictions readied to drop them. As the seven-day average for new cases dropped below 30,000 per day this week, Rochelle Walensky, the director of the Centers for Disease Control and Prevention, pointed out cases have not been this low since June 18, 2020. The average number of deaths over the last seven days also dropped to 552—a rate not seen since July last year. It’s a dramatic drop since the pandemic hit a devastating crescendo in January.

An IRS refund logjam (WSJ) Taxpayers are encountering unprecedented delays getting refunds, said Laura Saunders at The Wall Street Journal. “A host of problems rooted in the COVID-19 pandemic” has led to a severe backlog at the Internal Revenue Service. The agency is “reviewing about 16 million 2020 returns, mostly because of tax changes last year and in March,” while simultaneously gearing up “to send checks to millions of families” who qualify for upfront child tax credits this summer. Having to delay two annual filing deadlines last year, apply new tax-law changes, and “coordinate 470 million stimulus payments” hasn’t made the IRS’s job easier. Fortunately, the agency will pay 3 percent interest on “most tax refunds issued after April 15,” as long as the return was filed by May 17.

Leaving home: West Virginia population drop is largest in US (AP) After her company told employees in 2017 to start working remotely, customer service representative Haley Miller decided to break from her lifelong home of West Virginia. The beaches of St. Petersburg, Florida, provide a far different view than the mountains of her native state. She is not alone. According to newly released data from the U.S. Census Bureau, West Virginia lost a higher percentage of its residents than any other state in the nation. From 2010 to 2020, the population dropped 3.2%, or about 59,000 people. Reasons for leaving vary, but common themes emerge: a lack of opportunity or low pay; not enough to do; a political climate that some find oppressive, and poor cellphone and internet service. About 16% of West Virginia’s residents live in poverty, surpassed only by Arkansas, Kentucky, New Mexico, Louisiana and Mississippi.

Italian cable car plunges to the ground, killing at least 14 (AP) A cable car taking visitors to a mountaintop view of some of northern Italy’s most picturesque lakes plummeted to the ground Sunday and then tumbled down the slope, killing 14 people. The lone survivor, a young child, was hospitalized in serious condition with broken bones, authorities said. Six of the dead were Israeli citizens, including a family of four who lived in Italy, the Israeli foreign ministry said. It wasn’t clear if the other couple was related. The mayor of Stresa, where the incident occurred, said it appeared that a cable broke, sending the car careening until it hit a pylon and then fell to the ground. At that point, the car overturned “two or three times before hitting some trees,” said Mayor Marcella Severino. The car was believed to have fallen around 15 meters (50 feet), according to Italian media. Sunday’s tragedy appeared to be Italy’s worst cable car disaster since 1998 when a low-flying U.S. military jet cut through the cable of a ski lift in Cavalese, in the Dolomites, killing 20 people.

Croatia ready to welcome foreign tourists, hoping they come ROVINJ, Croatia (AP)—Sun loungers are out, beach bars are open and rave music is pumping. Hotels and restaurants are greeting visitors hoping to get a head start on summer after more than a year of coronavirus lockdowns and travel restrictions. Croatia has widely reopened its stunning Adriatic coastline for foreign tourists, becoming one of the first European countries to drop most of its pandemic measures. Now, the ability of people to go there depends on each country’s travel rules. The mood is relaxed in the Istria region, the northernmost part of the Croatian coast famous for its pebble beaches, thick pine forests, wine and delicacies such as truffles, olive oil, goat cheese and prosciutto. Hardy anyone wears masks on the streets or in restaurants in the picturesque town of Rovinj. Still-standing limits on indoor dining and rules requiring a set amount of distance between tables are rarely observed. “People are fed up with lockdowns,” said Nikola Sandic, a waiter at a seafood restaurant located in a small boat harbor. “They have a glass of wine, watch the sea, and that’s all they need.”

Belarus opposition figure detained when flight diverted (AP) A prominent opponent of Belarus’ authoritarian president was arrested Sunday after the airliner in which he was traveling was diverted to the country after a bomb threat, in what the opposition is calling a hijacking operation by the government. The Ryanair plane was carrying opposition figure Raman Pratasevich and traveling from Athens, Greece, to Vilnius, Lithuania. Deputy air force commander Andrei Gurtsevich said the plane’s crew made the decision to land in Minsk, but Ryanair said in a statement that Belarusian air traffic control instructed the plane to divert to the capital. The Belarusian Interior Ministry said Pratasevich was arrested at the airport. Pratasevich is a co-founder of the Telegram messaging app’s Nexta channel, which Belarus last year declared as extremist after it was used to help organize major protests against Lukashenko. Pratasevich, who had fled the country for Poland, faces charges that could carry a prison sentence of up to 15 years.

In the Russian Arctic, the First Stirrings of a Very Cold War (NYT) Chunky green trucks carry Bastion anti-ship missiles that can be prepared for launch in just five minutes. A barracks building, sealed off from the elements like a space station, accommodates 150 or so soldiers. And a new runway can handle fighter jets, two of which recently buzzed the North Pole. Franz Josef Land, a jumble of glacier-covered islands in the Arctic Ocean named after an Austro-Hungarian emperor, was until a few years ago mostly uninhabited, home to polar bears, walruses, sea birds and little else. But thanks to a warming climate, all that is changing, and quickly. Nowhere on Earth has climate change been so pronounced as in the polar regions. The warming has led to drastic reductions in sea ice, opening up the Arctic to ships during the summer months and exposing Russia to new security threats. As the sea ice melts, Russia is deploying ever more soldiers and equipment to the Far North, becoming essentially the first military to act on the strategic implications of climate change for the region in what some have called the beginnings of a Very Cold War. The Arctic ocean has lost nearly a million square miles of ice and is expected to be mostly ice-free in the summertime, including at the North Pole, by around the middle of the century. “In a sense, Russia is acquiring new external borders that need to be protected from potential aggressors,” the German Institute for International and Security Affairs, a Berlin-based think tank, wrote of Russia’s problem of disappearing ice.

More than 125,000 Myanmar teachers suspended for opposing coup (Reuters) More than 125,000 school teachers in Myanmar have been suspended by the military authorities for joining a civil disobedience movement to oppose the military coup in February, an official of the Myanmar Teachers’ Federation said. The suspensions have come days before the start of a new school year, which some teachers and parents are boycotting as part of the campaign that has paralysed the country since the coup cut short a decade of democratic reforms. Myanmar had 430,000 school teachers according to the most recent data, from two years ago. The disruption at schools echoes that in the health sector and across government and private business since the Southeast Asian country was plunged into chaos by the coup and the arrest of elected leader Aung San Suu Kyi. Around 19,500 university staff have also been suspended, according to the teachers’ group.

Iran says inspectors may no longer get nuclear sites images (AP) Iran’s parliament speaker said Sunday that international inspectors may no longer access surveillance images of the Islamic Republic’s nuclear sites, escalating tensions amid diplomatic efforts in Vienna to save Tehran’s atomic accord with world powers. The comments by Iran’s parliament speaker Mohammad Bagher Qalibaf, aired by state TV, further underscored the narrowing window for the U.S. and others to reach terms with Iran. The Islamic Republic is already enriching and stockpiling uranium at levels far beyond those allowed by its 2015 nuclear deal. “Regarding this, and based on the expiration of the three-month deadline, definitely the International Atomic Energy Agency will not have the right to access images from May 22,” Qalibaf said. May 22 was Saturday.

Life Under Occupation: The Misery at the Heart of the Conflict (NYT) Muhammad Sandouka built his home in the shadow of the Temple Mount before his second son, now 15, was born. They demolished it together, after Israeli authorities decided that razing it would improve views of the Old City for tourists. Mr. Sandouka, 42, a countertop installer, had been at work when an inspector confronted his wife with two options: Tear the house down, or the government would not only level it but also bill the Sandoukas $10,000 for its expenses. Such is life for Palestinians living under Israel’s occupation: always dreading the knock at the front door. The looming removal of six Palestinian families from their homes in East Jerusalem set off a round of protests that helped ignite the latest war between Israel and Gaza. But to the roughly three million Palestinians living in the West Bank and East Jerusalem, which Israel captured in the 1967 war and has controlled through decades of failed peace talks, the story was exceptional only because it attracted an international spotlight. Even in supposedly quiet periods, when the world is not paying attention, Palestinians from all walks of life routinely experience exasperating impossibilities and petty humiliations, bureaucratic controls that force agonizing choices, and the fragility and cruelty of life under military rule, now in its second half-century.

[steve-explores]

Budapest Winter Culinary Adventure Part 2

Below is part 2 of my culinary adventure list during my short business trip to Budapest:

5. Borze : Nádor u. 23, 1051 Hungary

Enjoying a feast at Borze (Nador utca 23) which specializes in modern Hungarian cuisine. 

Dinner for the day included duck pate with home baked brioche, cat fish soup, goat cheese salad, vegetable gratin with truffle, and a steak fillet. 

Loved the vibe of the restaurant and the attentive service of the crew. Definitely another great recommendation for foodies looking for a delicious meal.

6. KonyvBar & Restaurant : Dob u. 45, 1074 Hungary

Traveling around the world in eighty days with KonyvBar & Restaurant as we enjoyed five courses with wine pairings inspired by the beloved novel. 

Dishes on our culinary adventure consisted of veal & mustard salad, soup with red lentils, onion, and cumin, tiger shrimp curry rice, brisket, and bread pudding with apricot and almond. 

Looking forward to my future culinary adventures inspired by other books around the world!

7. Nobu Budapest : Erzsébet tér 7-8, 1051 Hungary

Quick lunch at Nobu Budapest with the classic bento box featuring baby tiger shrimp tempura, spicy vegetable and garlic with rice, black cod with miso, sashimi salad, and an assorted range of sushi.

And that concludes my culinary adventure in Budapest.

Counting down the days until I return to the city to discover more delicious Hungarian cuisine!