#indian sea food

[dhanashree1598]

Bombil Fry | Kanta Fish Curry

Please like share subscribe to my YouTube channel🙏🙏

[morethansalad]

Chana Kathi Rolls / Chickpea Stuffed Flatbread (Vegan)

[tweedfrog]

Watching a Trinidad and Tobago food video and seeing something similar to indian puris

[skyllion-uwu]

I should learn to drive so I can drive out and get Indian takeout whenever I want

[a1indiancurry]

Best Indian restaurant in Singapore | A1 Indian Curry

Looking for an Best Indian restaurant in Singapore? Contact us for Restaurant & Private Dining enquiries, delicious home-taste food.

[threeamigosrestaurants]

Best Restaurant on Boat Quay | Three amigos

Three Amigos Mexican Restaurant in Singapore is the number one spot on Boat Quay Singapore for best sea foods.

[marigoldindiancuisin]

Best Sea Food | Indian Cuisine Restaurant in Harper Woods MI

Marigold Indian Cuisine is an Indian restaurant in Harper Woods, MI that specializes in a variety of the best Sea Food and Indian Cuisine Restaurant

[annamodisha]

[bishalpaul]

Best Indian Restaurant in Ealing: Online Ordering & Takeaways

If you’re looking for the best Indian restaurant in Ealing, then look no further! Haweli Restaurant has been serving award-winning food items to locals and visitors alike since 1985. The menu is unique and eclectic, offering a big variety of dishes from various regions of India. The chefs create incredible meals with the freshest ingredients, making sure that every dish is different and mouthwatering.

Checkout our more Achievements in this Industry 

Ealing is a bustling area of London with a lively and contemporary feel. It also has a wide variety of restaurants to suit every taste. One of the most popular & award-winning restaurants in Ealing is Haweli. Every Wednesday and Sunday, the dining room serves up its famous roast chicken. Families from all over London make the trip to Ealing just to eat at this restaurant. They love the authentic Indian food they get here.

Our cooks know exactly how to use the ingredients and masalas to prepare mouthwatering dishes. Customers can send plates home for their families to enjoy for dinner later in the week. This restaurant is a great place to bring visiting relatives from anywhere in the world. It shows them what real Indian food tastes like without them having to leave their country again.

Anyone who lives in or visits Ealing should try Haweli of Ealing! The restaurant is filled with vibrant colors and delicious cuisine from across the world. Indian food at Haweli is better than anything you’ll get in England!

Different types of cuisine served at the restaurant

At our restaurant, we pride ourselves on serving a variety of cuisines from all over the world. Whether you’re in the mood for a hearty steak or a light and healthy salad, we have something for everyone. We also have a selection of vegetarian and vegan options, as well as gluten-free and dairy-free dishes.

Whatever you’re in the mood for, we’re sure you’ll find something to your taste at our restaurant. So come on in and enjoy a meal with us!

Overview of menu items

The menu at our restaurant offers a variety of dishes to choose from. Our starters include traditional favorites like soup and salad, as well as more adventurous options like our house-made charcuterie plate. For our main course, we offer a variety of seafood, poultry, and beef dishes, all cooked to perfection. And no meal would be complete without one of our delectable desserts.

We hope you’ll enjoy our menu and find something that tantalizes your taste buds. Our team of chefs is always happy to accommodate any dietary restrictions you may have, so please don’t hesitate to ask.

Below is an overview of the menu items available at our restaurant:

– Starter: A small dish served before the main course.

– Traditional Curry: A small dish served before the main course.

– Vegetable Items: A small dish served before the main course.

– House Special: The primary dish of a meal.

– Sea Food: A drink served with a meal.

– Vegan Food: A drink served with a meal.

– Dessert: A sweet dish served after the main course.

– Coffee and Tea: A sweet dish served after the main course.

Explore Our Menu

Why we are the best Indian Restaurant in Ealing?

Haweli is a great place to get your Indian meal. It has a variety of Indian dishes that are perfect for any craving. The restaurant also provides great customer service and is always willing to help with anything you need while dining.

Some of the features of Haweli which make it the Best Indian Restaurant in Ealing include:

Good food

Servant attitude

Huge variety of Indian dishes

Deliciously cooked food

Affordable prices

Ambiance and atmosphere of the restaurant

The ambiance and atmosphere of our restaurant are very important to us. We want our guests to feel comfortable and relaxed when they dine with us. Our staffs take cares to create a warm and inviting space, with soft lighting and pleasant music and try to give our guests to feel like they are escaping the hustle and bustle of everyday life and enjoying a special treat.

We are proud of the ambiance and atmosphere we have created in our restaurant and we work hard to maintain it. We hope you will enjoy your time with us and that you will come back to visit us again soon.

Availability of takeaway and delivery options

Our restaurant is proud to offer takeaway and delivery options for our customers. We understand that not everyone is able to dine in at our restaurant, so we want to make sure that everyone can still enjoy our food.

We offer a variety of takeaway options, including our signature dishes, desserts, and drinks also offer a delivery service for our customers who are unable to come to our restaurant. Our delivery service is available for a small fee, and we deliver to a wide area.

We want our customers to know that they can still enjoy our food even if they are unable to dine in at our restaurant. Our takeaway and delivery options are a great way to enjoy our food without having to leave your home.

Types of Takeaway and Delivery Options we provide :

1. Pick-up: Customers come to the restaurant to collect their food.

2. Delivery: Food is delivered to the customer’s address.

3. Online ordering: Customers order food online and choose either pick-up or delivery.

Price range and payment options at our restaurant

Looking for a delicious meal that won’t break the bank? Come to our restaurant! We offer a wide range of dishes to suit all budgets, plus a variety of payment options so you can pay in the way that’s most convenient for you.

Whether you’re looking for a quick bite or a leisurely evening meal, we’ve got you covered. Our prices are very competitive, and we accept cash, and credit cards. So come and visit us soon – we can’t wait to serve you.

Reviews from previous customers

We’re always striving to provide the best possible dining experience for our customers, and we’re so grateful to receive such positive feedback. Here are some reviews from previous customers:

Check out more reviews on Google

Contact details and location of the restaurant

The restaurant is located at 127-129 Uxbridge Road, Ealing W13 9AU

For reservations, please call +44 20 8567 6211 or Book a Table.

For any query please contact us through Email: haweliealing@gmail.com

Our hours of operation are Monday-Saturday, 16:00 – 23:30, and Sunday, 12:00 – 23:30.

We look forward to hearing from you!

Final Words

Haweli Restaurant is the best Indian restaurant in Ealing. Our food is freshly prepared and our portions are generous. Our prices are reasonable, and we offer a discount for ordering online. We hope you’ll try our food and enjoy it as much as our other customers do. Order online or visit us today!

[gguk-n]

can you write lando norris x desi!reader!gf where they go back to celebrate ganesh chaturthi, and yn hosts ganapati bappa in her own house in india and its lando's first time pleaseee

Festive Hearts

Jalebi- dessert made of flour or flour and rice flour fried and dipped in sugar syrup. Kurta Pajama- Indian attire for men made of various material which includes a tunic and a loose fitting pant. Shalwar Kameez- Similar to Kurta Pajama but for women. Pooja- A Hindu ritual of worship.

I'm not an expert when it comes to this so please forgive me if there are any discrepancies

Lando and Y/N had been dating for a while now, long enough that her family knew about Lando, he was very well loved. That's how he ended up in India during Ganesh Chaturthi. Lando wasn't there on the day Ganapati Bappa was being brought into the house due to the race. He got there a few days before the immersion. Lando was like a kid in a candy store. Everything was bright and vibrant. The whole house was decorated in flowers and lights. There was always delicious and new food for him to eat. "Babe, my trainer's gonna hate me" he told his girlfriend while munching on his third jalebi. "These are delicious. Do you eat these every day?" he mumbled with food in his mouth. "No, Lan, no one eats these every day." she laughed. "Your mum keeps handing them to me, I don't know how to say no." he looked at her apologetically. Y/N called her mum out to stop feeding her boyfriend.

There were a lot of Formula One fans in Y/N's home town which meant Lando got recognised and asked for pictures and autographs. Y/N's family was the one hosting Ganapati Bappa this year in their community. So, there was always a crowd of people going in and out of the house, and now Lando brought another crowd along too. But he wasn't complaining, he wanted to get to know the people that got to see his love grow up.

On the day of the immersion, Lando was dressed in a white crisp Kurta Pajama and his girlfriend wore shalwar kameez. The family had woken up early and were busy in preparation since the auspicious time was during the mid-day. Lando could see his girlfriend running around trying to get the things ready for the ritual. Y/N's dad handed Lando some flowers and desserts for offering and asked him to put it away. There was this energy that was running through everyone's veins as the time drew closer. A sense of emotions over took them, it was like watching your family leave for some time.

There would a huge procession leaving with Ganapati Bappa after the Pooja. There would be songs and people would dance along the way from the house to the sea, where Ganapati Bappa would be immersed in the water. Y/N's siblings took Lando along with them to dance. Y/N had only seen Lando dance in clubs and now she could see him dance along with her siblings, learning as he went. It was a beautiful sight with Ganapati Bappa over looking everyone as they partook in the celebrations. "He's a keeper" her mother said. Y/N jumped from surprise. "When did you get here?" she asked. "Just now" her mother replied fondly looking at Lando. "He has really been trying since he got here" her mother spoke more to herself. "To get everyone to like him." she hummed. "Do you like him?" Y/N asked expectantly. "We liked him when you said you loved him" her mother replied. Y/N smiled at her mother and decided to join everyone in the celebrations.

After everything was done, and everyone returned; the house in disarray. Her mother started cleaning up while the others joined. Finally, Lando laid on the cot in the courtyard exhausted from the day's events. Y/N sat near his head playing with his hair. "Do you guys do this every year?" he asked looking up; "yup" she replied. "This is so much fun but I've never been more exhausted in my life and I've driven in Singapore." he chuckled. "You'll get used to it" she hummed, checking around before pressing a kiss to Lando's lips. "Spiderman kiss" Lando mumbled as he placed his hand on her neck pulled her closer. Y/N's mum coughed making the pair pull away, a blush visible on their cheeks. "I get you two love each other, but there's still some cleaning left" she said while the two whined and Y/N got up to help her mum. "Rest for some time and then join me" she told Lando before pecking his cheek and walking away.

Sorry this was short, I felt kind of lost.

[blueiscoool]

900 Artifacts From Ming Dynasty Shipwrecks Found in South China Sea

The trove of objects—including pottery, porcelain, shells and coins—was found roughly a mile below the surface.

Underwater archaeologists in China have recovered more than 900 artifacts from two merchant vessels that sank to the bottom of the South China Sea during the Ming dynasty.

The ships are located roughly a mile below the surface some 93 miles southeast of the island of Hainan, reports the South China Morning Post’s Kamun Lai. They are situated about 14 miles apart from one another.

During three phases over the past year, researchers hauled up 890 objects from the first vessel, including copper coins, pottery and porcelain, according to a statement from China’s National Cultural Heritage Administration (NCHA). That’s just a small fraction of the more than 10,000 items found at the site. Archaeologists suspect the vessel was transporting porcelain from Jingdezhen, China, when it sank.

The team recovered 38 items from the second ship, including shells, deer antlers, porcelain, pottery and ebony logs that likely originated from somewhere in the Indian Ocean.

Archaeologists think the ships operated during different parts of the Ming dynasty, which lasted from 1368 to 1644.

Many of the artifacts came from the Zhengde period of the Ming dynasty, which spanned 1505 to 1521. But others may be older, dating back to the time of Emperor Hongzhi, who reigned from 1487 to 1505, as Chris Oberholtz reported last year.

Archaeologists used manned and unmanned submersibles to collect the artifacts and gather sediment samples from the sea floor. They also documented the wreck sites with high-definition underwater cameras and a 3D laser scanner.

The project was a collaboration between the National Center for Archaeology, the Chinese Academy of Science and a museum in Hainan.

“The discovery provides evidence that Chinese ancestors developed, utilized and traveled to and from the South China Sea, with the two shipwrecks serving as important witnesses to trade and cultural exchanges along the ancient Maritime Silk Road,” says Guan Qiang, deputy head of the NCHA, in the agency’s statement.

During the Ming dynasty, China’s population doubled, and the country formed vital cultural ties with the West. Ming porcelain, with its classic blue and white color scheme, became an especially popular export. China also exported silk and imported new foods, including peanuts and sweet potatoes.

The period had its own distinctive artistic aesthetic. As the Smithsonian’s National Museum of Asian Art writes, “Palace painters excelled in religious themes, moralizing narrative subjects, auspicious bird-and-flower motifs and large-scale landscape compositions.”

The shipwreck treasures aren’t the only recent discoveries in the South China Sea, according to CBS News’ Stephen Smith. Just last month, officials announced the discovery of a World War II-era American Navy submarine off the Philippine island of Luzon.

By Sarah Kuta.

[morethansalad]

Palak Patta Chaat / Crispy Spinach Chaat (Vegan & Gluten-Free)

[najia-cooks]

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

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

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

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

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

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

Ingredients:

For the soup:

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

80g Levantine sumac berries (Rhus coriaria)

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

1/4 cup red tahina

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

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

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

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

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

For the lamb:

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

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

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

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

Instructions:

For the soup:

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

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

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

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

For the lamb:

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

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

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

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

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

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

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

Fried seitan pieces.

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

For the dagga (دقة):

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

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

You may also use a spice mill or food processor.

To assemble:

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

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

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

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

Wilted chard in a wok.

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

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

Simmered stew.

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

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

[blackwoolncrown]

Reading list for Afro-Herbalism:

A Healing Grove: African Tree Remedies and Rituals for the Body and Spirit by Stephanie Rose Bird

Affrilachia: Poems by Frank X Walker

African American Medicine in Washington, D.C.: Healing the Capital During the Civil War Era by Heather Butts

African American Midwifery in the South: Dialogues of Birth, Race, and Memory by Gertrude Jacinta Fraser

African American Slave Medicine: Herbal and Non-Herbal Treatments by Herbert Covey

African Ethnobotany in the Americas edited by Robert Voeks and John Rashford

Africanisms in the Gullah Dialect by Lorenzo Dow Turner

Africans and Native Americans: The Language of Race and the Evolution of Red-Black Peoples by Jack Forbes

African Medicine: A Complete Guide to Yoruba Healing Science and African Herbal Remedies by Dr. Tariq M. Sawandi, PhD

Afro-Vegan: Farm-Fresh, African, Caribbean, and Southern Flavors Remixed by Bryant Terry

Barracoon: The Story of the Last “Black Cargo” by Zora Neale Hurston

Big Mama’s Back in the Kitchen by Charlene Johnson

Big Mama’s Old Black Pot by Ethel Dixon

Black Belief: Folk Beliefs of Blacks in America and West Africa by Henry H. Mitchell

Black Diamonds, Vol. 1 No. 1 and Vol. 1 Nos. 2–3 edited by Edward J. Cabbell

Black Faces, White Spaces: Reimagining the Relationship of African Americans to the Great Outdoors by Carolyn Finney

Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. by Ashanté M. Reese

Black Indian Slave Narratives edited by Patrick Minges

Black Magic: Religion and the African American Conjuring Tradition by Yvonne P. Chireau

Black Nature: Four Centuries of African American Nature Poetry edited by Camille T. Dungy

Blacks in Appalachia edited by William Turner and Edward J. Cabbell

Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion by Taymer Mason

Dreams of Africa in Alabama: The Slave Ship Clotilda and the Story of the Last Africans Brought to America by Sylviane Diouf

Faith, Health, and Healing in African American Life by Emilie Townes and Stephanie Y. Mitchem

Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land by Leah Penniman

Folk Wisdom and Mother Wit: John Lee – An African American Herbal Healer by John Lee and Arvilla Payne-Jackson

Four Seasons of Mojo: An Herbal Guide to Natural Living by Stephanie Rose Bird

Freedom Farmers: Agricultural Resistance and the Black Freedom Movement by Monica White

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays by Eric Copage

George Washington Carver by Tonya Bolden

George Washington Carver: In His Own Words edited by Gary Kremer

God, Dr. Buzzard, and the Bolito Man: A Saltwater Geechee Talks About Life on Sapelo Island, Georgia by Cornelia Bailey

Gone Home: Race and Roots through Appalachia by Karida Brown

Ethno-Botany of the Black Americans by William Ed Grime

Gullah Cuisine: By Land and by Sea by Charlotte Jenkins and William Baldwin

Gullah Culture in America by Emory Shaw Campbell and Wilbur Cross

Gullah/Geechee: Africa’s Seeds in the Winds of the Diaspora-St. Helena’s Serenity by Queen Quet Marquetta Goodwine

High on the Hog: A Culinary Journey from Africa to America by Jessica Harris and Maya Angelou

Homecoming: The Story of African-American Farmers by Charlene Gilbert

Hoodoo Medicine: Gullah Herbal Remedies by Faith Mitchell

Jambalaya: The Natural Woman’s Book of Personal Charms and Practical Rituals by Luisah Teish

Just Medicine: A Cure for Racial Inequality in American Health Care by Dayna Bowen Matthew

Leaves of Green: A Handbook of Herbal Remedies by Maude E. Scott

Like a Weaving: References and Resources on Black Appalachians by Edward J. Cabbell

Listen to Me Good: The Story of an Alabama Midwife by Margaret Charles Smith and Linda Janet Holmes

Making Gullah: A History of Sapelo Islanders, Race, and the American Imagination by Melissa Cooper

Mandy’s Favorite Louisiana Recipes by Natalie V. Scott

Medical Apartheid: The Dark History of Medical Experimentation on Black Americans from Colonial Times to the Present by Harriet Washington

Mojo Workin’: The Old African American Hoodoo System by Katrina Hazzard-Donald

Motherwit: An Alabama Midwife’s Story by Onnie Lee Logan as told to Katherine Clark

My Bag Was Always Packed: The Life and Times of a Virginia Midwife by Claudine Curry Smith and Mildred Hopkins Baker Roberson

My Face Is Black Is True: Callie House and the Struggle for Ex-Slave Reparations by Mary Frances Berry

My Grandmother's Hands: Racialized Trauma and the Pathway to Mending Our Hearts and Bodies by Resmaa Menakem

On Her Own Ground: The Life and Times of Madam C.J. Walker by A'Lelia Bundles

Papa Jim’s Herbal Magic Workbook by Papa Jim

Places for the Spirit: Traditional African American Gardens by Vaughn Sills (Photographer), Hilton Als (Foreword), Lowry Pei (Introduction)

Post Traumatic Slave Syndrome by Dr. Joy DeGruy

Rooted in the Earth: Reclaiming the African American Environmental Heritage by Diane Glave

Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef by Rufus Estes

Secret Doctors: Ethnomedicine of African Americans by Wonda Fontenot

Sex, Sickness, and Slavery: Illness in the Antebellum South by Marli Weiner with Mayzie Hough

Slavery’s Exiles: The Story of the American Maroons by Sylviane Diouf

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian Miller

Spirituality and the Black Helping Tradition in Social Work by Elmer P. Martin Jr. and Joanne Mitchell Martin

Sticks, Stones, Roots & Bones: Hoodoo, Mojo & Conjuring with Herbs by Stephanie Rose Bird

The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama’s Renowned Tuskegee Institute by Carolyn Quick Tillery

The Black Family Reunion Cookbook (Recipes and Food Memories from the National Council of Negro Women) edited by Libby Clark

The Conjure Woman and Other Conjure Tales by Charles Chesnutt

The Home Place: Memoirs of a Colored Man’s Love Affair with Nature by J. Drew Lanham

The Jemima Code: Two Centuries of African American Cookbooks by Toni Tipton-Martin

The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas by Adrian Miller

The Taste of Country Cooking: The 30th Anniversary Edition of a Great Classic Southern Cookbook by Edna Lewis

The Tuskegee Syphilis Study: An Insiders’ Account of the Shocking Medical Experiment Conducted by Government Doctors Against African American Men by Fred D. Gray

Trace: Memory, History, Race, and the American Landscape by Lauret E. Savoy

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry

Vibration Cooking: Or, The Travel Notes of a Geechee Girl by Vertamae Smart-Grosvenor

Voodoo and Hoodoo: The Craft as Revealed by Traditional Practitioners by Jim Haskins

When Roots Die: Endangered Traditions on the Sea Islands by Patricia Jones-Jackson

Working Conjure: A Guide to Hoodoo Folk Magic by Hoodoo Sen Moise

Working the Roots: Over 400 Years of Traditional African American Healing by Michelle Lee

Wurkn Dem Rootz: Ancestral Hoodoo by Medicine Man

Zora Neale Hurston: Folklore, Memoirs, and Other Writings: Mules and Men, Tell My Horse, Dust Tracks on a Road, Selected Articles by Zora Neale Hurston

The Ways of Herbalism in the African World with Olatokunboh Obasi MSc, RH (webinar via The American Herbalists Guild)

[vestaignis]

 Невероятно притягательный фарфоровый краб.

Incredibly attractive porcelain crab.

АНЕМОНОВЫЙ ФАРФОРОВЫЙ КРАБ (Neopetrolisthes ohshimai, Neopetrolisthes maculatus) или фарфоровый пятнистый краб.

Данный вид краба имеет неболь­ш­ие размеры около 2. 5 см.Что касается его названия, то на этот счет существует две версии. Первая гласит, что фарфоровыми крабами их назвали потому, что они чрезвычайно хрупкие, а такие части тела, как ноги и клешни, легко отламываются.Вторая указывает на белый цвет тела и конечностей краба, которые напоминают фарфор.

Анемоновый фарфоровый краб относится к организмам – фильтрат­­орам, он поглощает планктон из воды. Эти крабы территориаль­­ные хищники. Они об­ы­чно встречаются па­ра­ми среди актиний.Данный вид крабов пр­оявл­яет агрессивные дейс­твия по отноше­нию к другим видам ракообр­азных, сопост­авимых по размерам тела, но не атакует более кр­упных особей. Анемон­овые фарфор­овые крабы защищают свою терр­иторию так­же от рыб, которые появляются среди акти­ний в поис­ках пищи. Обычно рыбы – клоуны плавают стаями и, хотя они не очень аг­рессивные, анемоновые крабы нап­адают на конкурентов. 

Анемоновый фарфоровый краб распространяе­­тся по побережью Ти­х­ого и Индийского оке­анов. Краб обитает в сим­­биозе с актинией, он держится или на ка­м­енистом субстрате, или среди щупалец ане­мона, который зах­ват­ывает мелкую рыб­у, червей, рачков. Хотя этот вид крабов присп­особ­ился обитать и без анемона- среди ка­мней и кораллов.

ANEMONE PORCELAIN CRAB (Neopetrolisthes ohshimai, Neopetrolisthes maculatus) or porcelain spotted crab. This type of crab has a small size of about 2.5 cm. As for its name, there are two versions on this matter. The first says that they were named porcelain crabs because they are extremely fragile, and body parts such as legs and claws break off easily. The second indicates the white color of the crab's body and limbs, which resemble porcelain.

The anemone porcelain crab is a filter feeder; it absorbs plankton from the water. These crabs are territorial predators. They are usually found in pairs among sea anemones. This type of crab exhibits aggressive actions towards other species of crustaceans of comparable body size, but does not attack larger individuals. Anemone porcelain crabs also defend their territory from fish that appear among the sea anemones in search of food. Typically, clownfish swim in schools and, although they are not very aggressive, anemone crabs attack competitors.

The anemone porcelain crab is distributed along the coast of the Pacific and Indian oceans. The crab lives in symbiosis with sea anemone; it rests either on a rocky substrate or among the tentacles of an anemone, which captures small fish, worms, and crustaceans. Although this type of crab has adapted to live without anemone, among stones and corals.

Источник:https://t.me/+t0G9OYaBjn9kNTBi,

/fragbox.ca/product/porcelain-crab/,/dzen.ru/b/ZSeYn3Kcezop2Edd

/seaunseen.com/porcelain-anemone-crab/, /animalreader.ru/anemonovyj-farforovyj-krab-foto.html,

seaforum.aqualogo.ru/topic/54097-краб-анемоновый-пятнистый-neopetrolisthes-maculatus/.

[madeintheniamh]

i think she said, 'i'm having your baby,'

stmf one shot #1.

a/n: hey my loves! i'm so excited to be posting the first one shot from my new dadrry series (more info will be coming in a full post soon). i hope you love it much as i am loving writing it! <3

warnings: general fluff, mentions of sick/nausea (emetophobes beware), pregnancy

song: kiwi- harry styles

You looked down at the white plastic stick in your hands, two bright red lines at the centre. You blinked quickly, believing you must have been seeing things, but the lines remained.

“Are you okay in there, darling?” You heard harry knocking on the bathroom door, startling you slightly as you stared at your reflection in the mirror, fluorescent light highlighting the bags beginning to form under your eyes, which had been growing more than ever over the last few weeks. “I was going to order a takeaway if you fancy it?”

You groaned to yourself, trying to make your voice sound as calm as possible before responding.

“I’m okay baby, and I’m not really that fussed,”

“Okay, well I’ll order an Indian then,”

You waited to hear the creak of the stairs as he went back downstairs before you took a deep breath and slowly unlocked the bathroom door, listening to the hum of him talking down the phone. You groaned at the sharp pain in your back, carrying the weight of the permanent bloated state which your stomach was in. You ran your hands over it, sighing softly. If it was right, which you were pretty sure it was, there was a little person beginning to form in there, who would soon be kicking around. You had known something was wrong when that little surprise that you always expected hadn’t come the month before, but Harry seemed mostly oblivious, you telling him that it must have been stress.

You walked through the double doors to find him sat on one of the barstools next to the kitchen counter, the autumn sun still flooding in through the windows, the orange sunset reflecting off of the whitewashed walls.

“Well good evening, baby honey,” he smiled at you, the light now reflecting from his sea green eyes. “You feeling alright?”

“Yeah, fine,” He noticed the slightly off tone in your voice, laced with sarcasm.

“You sure?” he asked, his eyebrows furrowing slightly with concern.

“Yeah, just a bit tired,” you groaned. “Pilates earlier was exhausting. We had a different instructor in,”

“Hmm, okay,”

He opened his mouth to interrogate you more, his eyebrows now raised slightly, but the doorbell rang just in time. “I’ll get it,”

You sat down at the table as he offered to plate up the food. Just the smell of it wafting across the room was enough to make you feel sick.

He placed the plate on the table in front of you, peppering a kiss to your forehead. “For my lady, do you want something to drink?” He walked over to the wine fridge which was integrated into one of the cupboards, holding out a bottle of rose. “It’s a Friday night,”

“I’m fine, I’ll just have some water,” you sighed, his brows slowly raising further up his forehead.

“Hmm, that’s weird, but okay lovey, if that’s what you want,”

You tried to look anywhere but at his wavering gaze, but found yourself feeling sicker and sicker when staring at the food on your plate. He poured himself a glass before sitting down opposite you, and immediately started shovelling food into his mouth, as though he hadn’t eaten in years. You picked up your fork, moving it in circles around the plate, not being able to stomach even a single bite.

“Babydoll, you’re acting weird, and I don’t like it,” he sighed, still chewing on a bit of his food.

“What do you mean? I’m not,”

“Then why haven’t you eaten anything yet,” He glared at you, putting his knife and fork down. “You always love an Indian,”

“I don’t know, I’m just not hungry,”

“Hmm…”

You hated that you knew he wouldn’t let this go, but the words came out faster than expected.

“I’m having your baby,” you stammered, your hands flying up to your mouth as though you immediately regretted saying anything. He stood up from the table, wrapping his arms around your shoulders. You repeated yourself slowly, as though you couldn’t believe what had just escaped from your lips. “I’m having your baby,”

“Oh my god, sweet,” he smiled, now turning around to face you, his eyes becoming glossy. “I’m going to be a Dad,”

You were shocked at his reaction, although when you thought about it, it wasn’t exactly unexpected. You’d both been having a lot of fun after your wedding a few months ago, honeymooning across Europe- a few romantic weeks spent in Paris and Venice, topped off with a final surprise trip to an exclusive island retreat somewhere in the depths of Greece. And Harry’s bedroom abilities were never ending, you both discovering new positions each night, him knowing exactly how to please you in all the right places. But you had run out of time to go to the Doctors before the wedding to get your expired implant changed, and were secretly scared to go without Harry holding your hand, but didn’t want to distract him whilst he was busy in the studio, putting the final touches on his new album. So you didn’t go, yet never expected to see the two lines on that test with your own eyes.

He pressed his palms to your swollen stomach, and whispered softly. “I’m so happy, babydoll,”

“But Harry, I can’t- I can’t, keep it,” He jumped backwards suddenly.

“What do you mean?” he gasped.

“Well, you’re so busy with tour, and I’m scared out of my mind, Harry. I’m absolutely terrified, and I can’t do this without you, and I don’t know what to do, and I,”

“Slow down,” he soothed, running his hands through your hair. “What makes you think I’m not going to be there?”

“But it’s your career, baby,” you blubbered, tears beginning to well up behind your eyes.

 “Who gives a shit,” he started, lifting you up out of your seat and cradling you to the sofa. “It’s our baby. A baby! All of that can go on hold,”

“Are you really sure?”

“Yes, my love. Of course I’m sure. Whatever you and the baby need, you can have. And I’m going to be there every step of the way, you don’t need to be worried about that. God. A baby. I can’t believe it,”

You sighed, resting your head on his warm chest.

“Okay, Harry,” you sniffled. “Thank you,”

“Don’t thank me, baby,” he scolded warmly, his lips beginning to lift up at the corners. “Thank you, for being brave enough to do this, with me,”