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ecopious209 · 3 years ago

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20 Best Tweets of All Time About eCopious

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Team field sport Association football, more frequently called just football or soccer, is a group sport had fun with a round ball in between two groups of 11 gamers. It is played by approximately 250 million gamers in over 200 nations and reliances, making it the world's most popular sport. The video game is played on a rectangle-shaped field called a pitch with a objective at each end.

Football is played in accordance with a set of guidelines called the Laws of the Game. The ball is 6870 cm (2728 in) in area and called the. The 2 teams contend to get the ball into the other group's objective (between the posts and under the bar), thus scoring an objective.

Gamers might use any other part of their body to strike or pass the ball, and mainly use their feet. The team that ratings more objectives at the end of the video game is the winner; if both teams have actually scored an equal number of objectives, either a draw is declared or the video game goes into extra time or a charge shootout, depending on the format of the competitors.

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The finals tournament is held every four years and involves 32 nationwide groups contending over four weeks., though football has actually been played by females because it has actually existed.

, which bring in a comprehensive television audience throughout the world. The final of the males's competition has been, in recent years, the most-watched annual sporting event in the world.

Drawing in many of the world's finest players, each of the leagues has an overall wage cost in excess of 600 million/763 million/US$1. 185 billion. Name Football is one of a household of football codes, which emerged from different ballgame played worldwide because antiquity. The modern-day game traces its origins to 1863 when the Laws of the Video game were initially codified in England by The Football Association (FA).

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The first composed "recommendation to the inflated ball used in the game" remained in the mid-14th century: "e heued fro e body went, Als it were a foteballe." The states that the "rules of the game" were made in 1848, before the "split off in 1863". The term soccer comes from Oxford "-er" slang, which was common at Oxford University in England from about 1875, and is thought to have actually been obtained from the slang of Rugby School.

The word soccer (which got to its last type in 1895) was very first recorded in 1889 in the earlier type of socca. Within the English-speaking world, association football is now usually called "football" in the UK, whereas individuals normally call it "soccer" in countries where other codes of football prevail, such as Australia, Canada, South Africa and the United States.

(206 BCE 220 CE), cuju video games were standardised and guidelines were developed. Phaininda and were Greek ball video games.

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, these 3 games included more handling the ball than kicking. Other games consisted of in Japan and in Korea.; it was described as "nearly identical to the kind of folk football being played in Europe at the same time, in which the ball was eCopious kicked through objectives".

Regardless of any similarities to other ball video games played around the world FIFA has identified that no historical connection exists with any video game played in antiquity outside Europe.

The "Laws of the University Foot Ball Club" (Cambridge Guidelines) of 1856 The Cambridge rules, first drawn up at Cambridge University in 1848, were particularly prominent in the advancement of subsequent codes, consisting of association football. The Cambridge guidelines were composed at Trinity College, Cambridge, at a meeting attended by representatives from Eton, Harrow, Rugby, Winchester and Shrewsbury schools. During the 1850s, many clubs inapplicable to schools or universities were formed throughout the English-speaking world, to play different kinds of football.

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, London. The Freemasons' Pub was the setting for five more conferences between October and December, which eventually produced the first thorough set of rules.

Other English rugby clubs followed this lead and did not sign up with the FA and instead in 1871 formed the Rugby Football Union. The eleven remaining clubs, under the charge of Ebenezer Cobb Morley, went on to ratify the initial thirteen laws of the game. These rules consisted of handling of the ball by "marks" and the lack of a crossbar, rules which made it remarkably comparable to Victorian guidelines football being established at that time in Australia.

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The world's oldest football competition is the FA Cup, which was founded by the footballer and cricketer Charles W. Alcock, and has been contested by English teams since 1872. The very first main international football match also happened in 1872, between Scotland and England in Glasgow, once again at the instigation of C.W.

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England is also home to the world's very first football league, which was founded in Birmingham in 1888 by Aston Rental property director William Mc, Gregor. The initial format consisted of 12 clubs from the Midlands and Northern England. The laws of the game are determined by the International Football Association Board (IFAB).

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consulting-celiac-in-the-tardis · 5 years ago

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47 Gluten Free Sweet and Savory Recipes for Cooking with Kids

New blog post! If you're like a lot of families right now, you're spending more time together than you have in a while...which means now is the perfect time for cooking with kids and finding kid friendly recipes!

Personally, some of my favorite memories from childhood involve cooking and baking with my parents. When I was young, it was a tradition for Dad and me to bake my cake together, and while we had a few less-than-ideal results, the memories are definitely very sweet. And if you want to start the same tradition in your own house, these 47 kid friendly recipes are the perfect place to start. In particular, this round up includes 18 savory and 29 sweet recipes that kids will enjoy cooking and/or eating with you. Whether you're looking for recipes that are keto, paleo, low carb, low sugar or vegan, there are also plenty of options. So let's dive right in to these cooking with kids recipes!

Gluten Free and Savory Cooking with Kids Recipes

1. Chickpea Squash Fritters (Vegan) - Piping Pot Curry

If you need kid friendly recipes that are also loaded with hidden veggies, these vegan fritters are a tasty place to start.

2. Egg & Potato Breakfast Muffins (Grain Free, Dairy Free, Whole 30) - Raia's Recipes

These are easy to make and even easier to eat on busy mornings.

3. Rainbow Vegetable Tortilla Wrap (Vegan) - Recipes From a Pantry

Your kids will have a blast cutting up the veggies of their choice to make this colorful and easy gluten free wrap.

4. Paleo Chicken Tenders (Low Carb, Keto) - Allergy Free Alaska

These chicken tenders are much healthier than their traditional counterpart but still addictively delicious.

5. Loaded Potato Wedge Nachos (Paleo and Vegan Options) - Casey the College Celiac

If you bake these potato wedges ahead of time, your kids can have a blast covering their wedges with whatever nacho toppings they want!

6. 3-Ingredient Tuna Salad - High Chair Chronicles

Tuna, mayo and a surprising third ingredient combine for a delicious and simple gluten free sandwich filling everyone will love.

7. Creamy Baked Mac And Cheese (Nut Free, Vegan) - Wow Its Veggie

Mac and cheese GOALS...whether you have kids or not!

8. Crustless Pizza (Low Carb, Keto) - Low Carb Yum

No crust, no problem. This ham and cheese combo is just as delicious without it.

9. Cornbread Muffins (Dairy Free) - Hot Pan Kitchen

These gluten free muffins are soft, slightly sweet, moist and very kid friendly!

10. Simple Homemade Salsa - Simply Full of Delight

I know one toddle who eats salsa on its own with a spoon...but even if yours doesn't love salsa quite that much, this is delicious with gluten free chips.

11. Vegan Potato Cakes with Carrot and Rice - Little Sunny Kitchen

Leftover mashed potatoes, rice, carrots, onions, and parsley combine into a "cake" that kids and adults will love.

12. Broccoli Cheese Nuggets - Joy Filled Eats

Because what kid doesn't love nuggets of some sort?!?

13. Socca Flatbread (Grain Free, Vegan) - Emma Eats and Explores

This gluten free flatbread only calls for four simple ingredients, and you can stuff or top them however your family likes!

14. Avocado Deviled Eggs (Keto, Low Carb, Vegetarian) - Tasty Galaxy

Serve these with ham so your kids can enjoy green eggs and ham, no food coloring required.

15. Pizza Eggs (Keto, Low Carb) - Peace, Love and Low Carb

Eggs are transformed into an easy and delicious pizza with some creative toppings and seasoning.

16. Healthy Bell Pepper Nachos - Momables

These are "nacho" your traditional nachos, but they're still super tasty!

17. Oven-Baked Healthy Chicken Nuggets - Goodnesst

Rice flour, corn flakes and an egg combine to give these healthy chicken nuggets an addictive crunch.

18. Sausage Balls with Cream Cheese (Keto) - Wholesome Yum

These keto sausage balls are as easy to make as they are to get addicted to, so consider yourself warned!

Gluten Free Sweet Cooking with Kids Recipes

19. Secretly Healthy Sweet n' Salty Trail Mix (Vegan) - Casey the College Celiac

Get your kids involved in the kitchen by having them help you pick out what ingredients to add to their special trail mix.

20. Easy Flourless Peanut Butter and Jelly Thumbprint Cookies - Mash Up Mom

Kids will love how hands-on this four-ingredient recipe really is!

21. Sweet Potato Muffins (Vegan) - Cass Clay Cooking

Gluten free oats, sweet potato and spices combine into a kid-friendly recipe that's especially delicious with nut butter and chocolate.

22. The Fluffiest Waffles (Dairy Free) - Eating on a Dime

These gluten free waffles are crisp on the outside, soft on the inside and one of the best kid cooking recipes you could pick for a lazy Sunday morning.

23. Banana Donuts with Chocolate Coconut Walnuts - Fearless Dining

These gluten free donuts actually have pretty healthy ingredients, but your family won't be able to tell!

24. Maple Walnut Cookies (Paleo, Vegan) - A Sweet Alternative

These cookies are actually super nutrient-dense and the recipe is simple enough for little hands to help.

25. Taste the Rainbow Bliss Balls (Vegan) - Casey the College Celiac

Kids will have a blast playing around with the superfoods that give this gluten free snack so many fun colors.

26. Healthy Snickers Ice Cream Bites (Vegan) - Rhian's Recipes

Because who can resist ice cream flavors and getting to play around with melted chocolate?

27. Gluten Free Chocolate Chip Cookies - Ripped Jeans and Bifocals

Because what's a better recipe for cooking with kids than a classic chocolate chip cookie?!?

28. No Bake Chocolate Covered Coconut Balls (Vegan) - The Simple Cooking

No baking needed, easy ingredients and a super tasty result.

29. 3-Ingredient Blueberry Cheesecake Bagel (Egg Free) - Casey the College Celiac

This gluten free bagel recipe only calls for three simple recipes, and your kids can have a blast shaping the bagels before they're baked!

30. Peanut Butter Protein Balls (Vegan Options) - Texanerin

This gluten free snack recipe is so simple, your kids can make them on their own!

31. Frozen Chocobananos - Bacon is Magic

Your kids will need help melting the chocolate, but after that, they can go wild with their choice of toppings.

32. Easy Coconut Oil Chocolate (Dairy Free, Vegan Option) - Eats Amazing

Watching this healthy chocolate form will feel like magic for young bakers.

33. Chocolate Chip Pancakes - Fab Food 4 All

The gooey chocolate center ensures that your kids will gobble these pancakes right up.

34. Thin Mint Cookies - Well If She Can Do It

If your little one is bummed that Thin Mint Girl Scout Cookies aren't gluten free, these are the perfect family baking activity.

35. Mini Apple Pizzas (Vegan) - Veggie Desserts

Kids will have such a fun time decorating their own fruit pizzas.

36. Super Easy Raspberry and White Chocolate Muffins (Dairy Free) - Super Golden Bakes

A dairy free muffin recipe for kids who really want to get busy in the kitchen...

37. Dye-Free Coconut Rainbow Cookies (Vegan) - Casey the College Celiac

These gluten free cookies only call for simple ingredients and are colored naturally with superfood powders and spices. What kid doesn't want to taste the rainbow?

38. Super Fudgy Brownie Cupcakes (Vegan) - My Pure Plants

You measure the ingredients and your little one can pour and mix. As always, just make sure you use gluten free oats.

39. Soft-Baked Almond Flour Chocolate Chip Cookies - Kitchen Treaty

Kids will definitely give these soft gluten free cookies two thumbs up.

40. The Best Healthy Gummies - Marathons and Motivation

You only need three ingredients to whip up these healthy gummies with your kids.

41. Lemon Coconut Energy Balls (Refined Sugar Free, Vegan) - Natalie's Health

Your kids will love how hands-on this recipe is as they roll their own energy balls.

42. Chocolate Pecan Cookies (Keto) - All Nutritious

These cookies only have 3 net carbs per serving, and are the perfect treat for a family following a low carb diet.

43. Strawberry Fruit Roll-Ups (No Added Sugar) - Served From Scratch

Your kids will have as much fun making these fruit roll-ups as they do eating them.

44. Cookie Dough Pumpkin Pops - My Joy-Filled Life

Because what kid (or adult?) doesn't love a tasty treat they can eat off a stick!

45. Easy Keto Blueberry Muffins (Paleo Option) - Here to Cook

You can make these keto muffins in just one bowl if you need to, and the crumbly texture will win all eaters over.

46. Apple Slice Donuts - Crafts 4 Toddlers

Apple slices get an upgrade from a homemade frosting!

47. Best Chocolate Fudge Recipe (Vegan) - Happy Kitchen Rocks

This fudge recipe doesn't call for any condensed milk or sugar, and is easy enough to make that your kids can join in.

The Bottom Line of Cooking with Kids and Kid Friendly Recipes

Now that you may be enjoying more time with your family than ever before, I hope that this list of recipes gives you some ideas of how to spend your evenings in...once you figure out which kid-friendly recipe you want to try first, anyway. ;) And if you do end up trying any of these recipes, be sure to tag me in your photos on Instagram (at @collegeceliackc) so I can see and share! What's your go-to recipe when cooking with kids or for kids? I'd love to hear in the comments!

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watchend76-blog · 6 years ago

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Gluten-Free Pizza Crust, Brazilian Cheese Bread Style

This gluten-free pizza crust recipe is brown and crispy on the outside with the classic chewy pizza texture inside. Made from a few-ingredient cheesy tapioca flour dough inspired by Brazilian cheese bread, this gluten-free pizza dough is fast and easy for pizza night at home!

Our two year old is on the extreme end of stubborn and persistent. Even still, we’ve managed to guide a toddler with a very limited diet into becoming one who eats vegetables for dinner every night and only has a few foods she actively hates (looking at you, avocado). We were on top of our parenting game…until I almost ruined pizza for her last week. I served a chickpea socca flatbread covered with cheese and veggies for dinner one night and called it pizza. It’s all about optics with toddlers; she’ll eat blistered green beans if I call them “bean fries” and offer ketchup. She took one bite of that chickpea (not-pizza) pizza and spit it right out with tears about how she doesn’t like pizza anymore.

Oops.

So then a few days later when I told her we were having pizza for dinner in the most excited voice I could muster, she threw a tantrum about how she doesn’t LIKE pizza. She finally clarified that she doesn’t like “the other pizza” (aka the chickpea pizza she’s apparently still traumatized from). So I taught her the word socca and we all happily ate this cheesy gluten-free pizza crust with our favorite toppings for dinner.

When she requested pizza again last night, she added with sass, “but not socca. I don’t like socca.” She’s only 2.5 years old, but pizza now has stipulations.

To be fair, I’ve added stipulations to my pizza habits since I perfected this gluten-free pizza crust. Specifically that it must be made with this gluten-free pizza dough. When Lucas tried to convince me to go out for pizza last night, I countered with homemade pizza, which in my opinion tastes better.

Inspired by Pão de queijo: Brazilian cheese bread

The inspiration for this recipe comes from pão de queijo or Brazilian cheese bread. I’d been dreaming about turning my seeded cheddar Brazilian cheese bread recipe into cheesy bread sticks with marinara, but my first trial came out less than stellar. More on that to come!

A few months later, those dreams extended to include cheesy gluten-free pizza crust after a life-changing crust at a Boston pizzeria. While the restaurant did not confirm it, their gluten-free pizza crust tasted remarkably similar to my Brazilian cheese bread and from there I immediately went back to testing.

Why you’ll love this gluten-free pizza crust recipe

Brazilian cheese bread has all the characteristics that make it perfectly suited for pizza crust. It bakes up with a crispy exterior that browns up with a chewy, cheesy, bready interior that stretches and pulls like traditional yeasted pizza crust.

While there are definitely vast and varied opinions on what makes a great pizza, there are a few things most of us can agree on, right? Namely, cheese. That’s what gives this crust its wow factor – it’s loaded with cheese.

The second pizza crust non-negotiable for me is that the bottom must be crispy. This is where I find that many gluten-free pizza crusts are lacking. Or if they are crispy, they aren’t also chewy inside. Not this crust though! The cheese-y gluten-free pizza dough browns and crisps on the bottom while still having the classic pizza crust chew.

How to make gluten-free pizza crust

Possibly the best part? This pizza crust doesn’t require much fuss – even less fuss than a yeasted traditional pizza crust. In the bowl of a stand mixer, add tapioca flour to hot milk and oil. Then mix in eggs followed by cheese. Press it out and bake. That’s it. This is now my favorite go-to gluten-free pizza recipe for weeknight dinners.

Honestly, the most annoying part of this recipe is that the dough is so darn sticky. No problem – to combat that, just coat your hands in plenty of tapioca starch/flour before handling the crust. Once coated in a thin layer of tapioca flour, the dough acts like a traditional yeasted pizza dough with stretch and pull.

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox!

Gluten-Free Pizza Crust

Author: Sarah Menanix

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Yields: 2 12-inch pizza crusts

1¼ cups whole milk

¼ cup + 2 tablespoons vegetable oil (such as sunflower or canola oil)

1 teaspoon kosher salt

2½ cups (300g) tapioca flour/starch, plus more for dusting

2 eggs, room temperature,

1 cup (4oz) packed shredded low moisture mozzarella

¾ cup (2.7oz) packed shredded parmesan cheese

½ cup pizza sauce

6oz fresh mozzarella, sliced

1oz finely grated parmesan cheese

¼ cup pesto

Basil and red pepper flakes, for garnish

Other toppings of your choice!

Preheat oven to 500°F with a pizza stone or thick large baking sheet on the bottom rack.

In a small saucepan, bring the milk, oil, and 1 teaspoon of salt to boil over medium heat, stirring occasionally. Just when the milk begins to bubble, remove pan from heat.

Stirring constantly, slowly add the tapioca flour to the pan. Continue stirring to combine (the mixture will be sticky and might not incorporate completely, but that's okay).

Transfer the sticky dough to the bowl of a stand mixer fitted with a paddle attachment or a large food processor, using a rubber spatula to get as much out of the pan as possible. Beat on medium speed until the dough is smooth and cool enough to touch, about 5 minutes.

One at a time, lightly whisk one of the eggs in a small bowl. With mixer on low speed, add the egg into the dough and beat until combined. This might take several minutes and might at first look like it won't incorporate, but keep at it for several minutes until it's smooth. Repeat with remaining egg.

With the mixer on low, slowly add cheese and beat on medium speed until fully incorporated. If needed, knead the dough with tapioca flour-covered hands until fully incorporated.

Divide the dough into equal halves, covering your hands in tapioca flour before touching the dough to keep it from sticking to your hands.

Lay a piece of parchment paper down and dust it with tapioca flour. Dusting with more tapioca flour as you go, press half of the dough into a 12-inch round on the parchment paper, creating a thicker crust around the outside. Prick holes in the bottom of the crust with a fork. Repeat with the second half on a second sheet of parchment paper.

One at a time, place one pizza dough round on the baking stone or baking sheet on the bottom rack of the oven and bake for 10-13 minutes *(See note).

Cover with toppings of your choice.

Bake for 7-10 more minutes.

*Your crust will need 20 minutes total of baking time. The par-bake and final bake time will depend on your toppings. For example, if you're using fresh mozzarella as a topping, par-bake the crust for longer, but then bake the crust for only 7 minutes once you add the toppings because the cheese just needs to melt. If you're using other toppings like mushrooms or pepperoni, par-bake for just 10 minutes, then bake for 10 minutes longer once you add the toppings.

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Filed Under: pizza, pizza crust, pizza dough, tapioca flour, tapioca starch

Source: https://www.snixykitchen.com/2018/08/20/gluten-free-pizza-crust/

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easyfoodnetwork · 5 years ago

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A World Beyond Sourdough

Can’t find flour? Try Italy’s chickpea-based farinata | Getty Images

From tortillas to roti to farinata, what to make instead of sourdough for the 1,000th time

So yes, everyone’s making sourdough now. But those tangy loaves are just the tip of the baguette (sorry) when it comes to the millennia old tradition of breadmaking around the world. It seems the alchemy of transforming flour and water and some kind of leavening (or not, as in the case of flatbreads) is universally comforting, as evidenced by the gazillions of bread varieties that anchor meals virtually everywhere on the planet. These simple starches are also in many ways our most accessible gateway to other cuisines, familiar and often achievable without much in the way of special ingredients.

For me, baking up some farinata or steaming mantou has helped me remember a time not long ago when we could all travel freely — when I would spend days wandering foreign streets, following my nose into some local bakery to discover something warm and soothing in an unfamiliar place. Plus, while you can still buy classic sourdough almost anywhere in the country, finding Portuguese sweet bread and Moroccan msemen can be a lot harder. Here, then are a few recipes from around the world to help us break the monotony of breaking bread.

Tortillas

What you’ll need: masa harina or flour, fat, salt

The next time you make a pot of beans — which you are definitely doing — make some fresh tortillas to go with them. Beans and tortillas have been getting cozy since long before an avocado met a slice of toast, and they’re just as simple to make yourself. For corn tortillas, use fresh masa if you can find it, but masa harina, which is available in many supermarkets and online, also produces great results. Don’t have a tortilla press? Smoosh balls of dough under a cast iron or other heavy pan. For flour tortillas, you’ll need some kind of fat, be it lard, bacon fat, shortening, or oil. An ex and I used to roll these out with a metal pipe from the hardware store, as was the tradition in his Mexican household, but any rolling pin will do — the world is heavy enough as it is. Eating these hot off the pan reminds me less of Mexico City and more of the “El Machino” conveyor belt at Chevy’s that used to mesmerize me as a kid with its fresh, puffy circles long before Krispy Kreme.

Getty Images/EyeEm

Roti puffs up bubbly in a cast iron pan

Roti

What you’ll need: whole-wheat flour (pastry or AP), oil, salt

Though naan usually gets the spotlight, roti is the king of all Indian breads, says food writer and cookbook author Priya Krishna, for its versatility and sturdiness, something all of us could use a bit of now. It’s also extremely simple to make — it doesn’t require any leavening, and if you just knead it well and let it rest, it will puff up nicely in the hot pan. This recipe calls for atta, a finely ground whole wheat flour, but whole wheat pastry flour, regular whole wheat flour, or half whole wheat and half all purpose are all suitable substitutions.

Farinata

What you’ll need: chickpea flour, oil, salt

Ceci, or chickpeas, are a staple in Italy, and variations of the chickpea flour-based flatbread known as farinata exist throughout the country. The Genoese version, which goes by socca in Nice, not far from the Italian border, is a particularly popular local street food. It emerges from wood-fired ovens in big, round pans and is sliced into wedges — thin and crisp and fragrant with olive oil that seeps into the paper it’s wrapped in. All you need is chickpea flour and olive oil — I’ve been finding chickpea or garbanzo flour on supermarket shelves more often than flour these days, but if you have a ton of dried chickpeas, you can also try grinding them in a blender and sifting out the fine flour. I like eating farinata straight out of the oven and unadorned, but it also pairs well with caramelized onions or any kind of hard cheese grated over the top top while it’s still hot.

Getty Images/iStockphoto

Moroccan Msemen works with both sweet and savory preparations and cooks up on the stove-top

Msemen

What you’ll need: AP flour, semolina flour, sugar, yeast

“Follow the bread, wherever it takes you,” chef M’hammed Benali once told me. He was explaining why he first left Morocco and cooked in restaurants from Seattle to San Francisco before opening his own place, Casablanca, in Honolulu. Here, instead of providing utensils, he serves a round Moroccan flatbread to eat with — the feeling of the soft warm bread in the mouth is much preferable to cold metal forks, he insists. This same feeling is all over Morocco, where community ovens and griddles set up in the medinas to make all kinds of daily breads and flatbreads. Msemen, a yeasted bread layered with butter, is one of the most ubiquitous and my personal favorite. It lends itself to sweet breakfasts drizzled with honey or savory meals when stuffed with roasted vegetables and meats. Msemen requires both semolina flour and regular AP flour, and a good amount of oil and butter which are folded in like an abbreviated version of laminated croissant dough.

Pita

What you’ll need: AP flour, oil, yeast, salt

Pita is the most common bread throughout the Levant and as far as Egypt, says Anissa Helou in her book Feast, Food of the Islamic World. So central is it to the local culture, that “in Egyptian pita is called aysh — which means ‘life,’” she writes. Her recipe for pita bread comes out a little softer and thicker than what’s found in stores — it involves flour, yeast, and olive oil, as well some time (the dough rises twice). Once in the oven, the rounds inflate like balloons almost instantly — turn the oven light on to watch the spectacle. Tip: Place your baking sheet in the oven as it’s preheating for maximum puff.

Shutterstock

Portuguese sweet bread can be baked in all sorts of fun pull-apart shapes

Portuguese sweet bread by way of Kona, Hawai‘i

What you’ll need: AP flour, yeast, butter, sugar, eggs

This is a rich bread, like a decadent challah, brought to Hawai‘i by Portuguese laborers — the ones who came to Kona were known to be dairy farmers, which might explain the abundance of butter. On Hawai‘i Island, the Kona Historical Society still maintains an open-air, wood-fired stone oven that they light at 6 a.m. so that loaves emerge around 1 p.m., and where people are encouraged to gather throughout the process and talk story. It’s a reminder of the communal ovens that exist around the world, from Morocco to Hawai‘i — less of a commercial enterprise and more of a neighborhood resource that creates bonds like the gluten in well-kneaded bread. The Kona Historical Society’s recipe makes four loaves, but you can easily halve or quarter it — you’ll need yeast, flour (either bread flour or all purpose works), sugar, butter, and eggs, and about two hours of rising time.

Mantou

What you’ll need: AP flour, sugar, yeast, milk, oil

In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk. This subtitled Mandarin-language YouTube recipe from Mun’s Flavor has a soothing ASMR-like quality and I found it way better than any English-language recipes — and then fell down the rabbit hole of Chinese YouTube videos on all the different varieties of Chinese steamed breads, some mesmerizingly intricate. I suggest you do the same.

Martha Cheng is a writer and editor based in Honolulu, Hawaii

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Can’t find flour? Try Italy’s chickpea-based farinata | Getty Images

From tortillas to roti to farinata, what to make instead of sourdough for the 1,000th time

Tortillas

What you’ll need: masa harina or flour, fat, salt

Getty Images/EyeEm

Roti puffs up bubbly in a cast iron pan

Roti

What you’ll need: whole-wheat flour (pastry or AP), oil, salt

Farinata

What you’ll need: chickpea flour, oil, salt

Getty Images/iStockphoto

Moroccan Msemen works with both sweet and savory preparations and cooks up on the stove-top

Msemen

What you’ll need: AP flour, semolina flour, sugar, yeast

Pita

What you’ll need: AP flour, oil, yeast, salt

Shutterstock

Portuguese sweet bread can be baked in all sorts of fun pull-apart shapes

Portuguese sweet bread by way of Kona, Hawai‘i

What you’ll need: AP flour, yeast, butter, sugar, eggs

Mantou

What you’ll need: AP flour, sugar, yeast, milk, oil

Martha Cheng is a writer and editor based in Honolulu, Hawaii

from Eater - All https://ift.tt/3c4F9FK via Blogger https://ift.tt/3foQJO0

#Blogger #cooking #Eater #food #recipes

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latellychat · 5 years ago

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The first of my two September holidays this year and it was another part of le Sud I haven’t been before. Another French places to add to my heart and list of places I want to live when I win the lottery.

Nice is nice or its nice in Nice?

I arrived at Nice airport late one Thursday evening from Luton, so we stayed in the Ibis Budget hotel across the main road from the airport. 70€ for bed and breakfast and discounted car parking. The hotel was in between two tram stops so easy access to the city centre. There was a triathlon on at the time so parts of the Promenade des Anglais was closed off but I was still able to see that popular beach view. Lunch at Lou Pilha Leva, Rue du Collet, was a local delicacy called Socca, it like a crepe or maybe a pizza. Whatever it is, it tasted good especially with a few bieres.

La Croix Valmer (Selection Camping)

A last-minute booking for a gite at Selection Camping (60€ a night) was a bargain. Clean gite and area, beautiful countryside and a tiny sea view. Friendly staff and great food at the restaurant also reasonable priced drinks. It was close to the beach either 5 minutes’ drive or 15 minutes’ walk. Monsieur X’s local bar was Le Godet in the centre (just another 5 minutes’ drive from the campsite), a friendly bunch of his local friends. Having a tea there on a sunny Sunday morning people watching around the market was just like my day dreams and visualisations.

St. Tropez

I had to go to cross it off my bucket list. I just needed to say I have been. A few hours walking around the harbour, picking out the massive yacht I plan to buy when I win the lottery ten times over and staring at the posers over doing it dressed head to toe in designer logos. Apart from the show offs and the super yachts dwarfing the other boats, St. Tropez is a pretty little harbour and town. It looks like any other southern French costal town. The only negative point about St Tropez is I didn’t see any one famous.

Port Grimud

Back in March on my other French visit I thought Martigues was France’s Little Venice. I was wrong Port Grimaud is known as ‘Venice of Provence’ and it also has a feeling of being in the Caribbean walking through the holiday resort next to the centre with its palm trees and beach huts. Port Grimaud seemed to be a day tripper spot it was very busy even on a Sunday. The tourists and me all fighting to get that Instagram worthy photo from one of the many bridges.

Cavalaire-sur-Mer

Beautiful beach and very quiet after the school holidays and I’m sure the beachfront town is nice as well, but the night we went it was windy and wet.

La Londe les Maures

On our route back to Miramas (I was flying home from Marseille) we stopped off at La Londe les Maures. Monsieur X’s 2020 plan is to set up his photo business from here next summer. The harbour was just as quiet as Cavalaire-sur-Mer in the second week of September. Maybe these places would not be so stunning if I went in busy July and August.

Bonne Chance Monsieur X.

Back to Miramas for a quick run around McArthurGlen Designer Outlet Village as it was closing in an hour…next time I’ll bring a massive suitcase for all the stuff I want to buy. Another reason why I need to win the lottery.

A bientôt France.

The French Riviera – C’est Belle The first of my two September holidays this year and it was another part of le Sud I haven’t been before.

#cavalaire sur mer #french riviera #la croix valmer #la londe les maures #mcarthurglen provence #miramas #nice #port grimaud #promenade des anglais #selection camping #st tropez

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partwildflower · 5 years ago

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Nice city guide: where to eat, shop, stay and more

From its coastline lapped by clear Mediterranean waters way out to its hilly outskirts, the city of Nice needs no introduction. The popular French Riviera gem is all about indulging your senses with a feast of colourful architecture, incredible restaurants and nightlife, and charming viewpoints looking out across awe-inspiring landscapes – it’s little wonder so many artists have made their mark here. From shopping to eating your heart out, we recommend 17 great ways to discover the best of France’s fifth city.

Promenade des Anglais, Nice. Image: iStock/Eva-Katalin

What to see and do

Wander through Vieux Nice

Amble through the atmospheric Vieux Nice for an afternoon filled with history, charm and top landmarks attractions that should top any visitor’s must-see list: discover the Roman Catholic Cathédrale Sainte-Réparate with its impressive baroque accents, get to know 17th-century Nice’s aristocratic splendours with a visit of the Palais Lascaris, and catch a ballet, opera or classical music performance at the utterly grand and gorgeous Opéra de Nice – all before winding up in one of the old town’s plentiful restaurants, cafés and bars.

Get your fill of art at the Matisse Museum

Housed in the quaint Villa des Arènes in the hilly neighbourhood of Cimiez, on the outskirts of central Nice, this museum is dedicated to the incredible colour-strewn, cut-out works of French painter Henri Matisse, who called Nice home for 37 years and stayed at the sea-facing Hotel Beau Rivage, from where he painted many a picture of the landscape beyond his window. For an added layer of inspiration, couple a visit to the museum with a stroll through the adjacent Jardin du Monastère de Cimiez, a marvellously landscaped affair and the oldest gardens on the Côte d’Azur, where romantic walkways and sprawling city vistas beg to be discovered.

Stroll along the Port of Nice

One of the most important harbours on the French Riviera, the port of Nice is not to be missed – particularly if you’re a luxury boat aficionado who can’t pass up a lush line of sparkling white yachts. If the stroll has you dreaming of a romantic overwater jaunt, take an hour-long cruise to Villefranche-sur-Mer to discover the Baie des Anges and the city’s coastline at its finest, with a crop of inland hilltop villages rising in the distance.

Port of Nice. Image: iStock/Eva-Katalin

Discover monochromatic masterpieces at the Musée de la Photographie Charles Nègre

Located in a quaint orange building on Place Pierre Gautier, within the city’s old town, this museum houses an incredible collection of local and international photographic works spanning both old-school and modern-day trends. Open Tuesday to Sunday, it comprises a vast two-tiered space showcasing the best of black-and-white photography, with art by André Villiers, Mario Giacomelli, Otto Steinert and much more all on display.

Hike up to the Parc de la Colline du Château

Amid the city’s hustle and bustle, choose to unwind and retreat from the crowds with a stroll towards the top of Castle Hill, a historic and beautifully green park from which the city and ocean views are perhaps the most incredible in the city – particularly at night, when Nice and its promenade come alive with a flurry of lights. Once the site of a citadel. Be warned that the ascent on foot is steep and perhaps not suited for those with mobility issues – an Art Deco lift will ensure that nobody misses out on those amazing vistas.

Where to eat

La Rossettisserie

Melt-in-your-mouth meat is the order of the day at this family-owned Old Town hideout near Place Rossetti. Whether you opt for a main of deliciously roasted beef, braised lamb, veal or herb-dusted chicken, you’ve a handful of dangerously flavour-packed sides to choose from – including ratatouille, baked potatoes, and ultra-creamy mash topped with garlic sauce. The cosy atmosphere and service are second to none, with free bread top-ups and friendly staff high on the list of perks, while the desserts are show-stealers – follow a hearty main up with crème brûlée or tiramisu for the ultimate treat.

Le Plongeoir restaurant. Image courtesy of Le Plongeoir/Eric d’Herouville

Le Plongeoir

Le Plongeoir stands out in a sea of eateries thanks to its brilliant and historic location, hovering above glistening waters on a rock pillar that also sports three diving boards – from which the restaurant takes its name. Diving will be the last activity on your list, though, as a menu of creamy risotto with fricassee of squid, Mediterranean sea bream with fennel and orange, grilled octopus on an onion and zucchini tart, and iced chocolate truffle with candied orange all make pretty great distractions. A too-cool-for-school lounge bar completes the stylish scene here, for pre- or post-dinner drinks and sharing platters.

Jan

Bringing a heady dose of romance and sophistication to the table is Restaurant Jan, a Michelin-starred hotspot for experiencing a culinary voyage. A classic, Gothic-inspired aesthetic reigns supreme, and just 24 seats means you’ll enjoy an intimate and personal evening. Across the tasting menus, Mediterranean flavours from the South of France flirt with South African influences and hospitality, all paired with incredible wines.

Pure & V

Just a seven-minute walk inland from the Promenade des Anglais is another strong contender on the city’s gourmet seafood scene: the white-and-bright Pure & V, where Danish chef Mathias Silberbauer and sommelier Vanessa Massé join forces to present fresh, seasonal produce across rustic-chic dishes, beautifully paired with fine wines. Opt for a tasting menu to enjoy a truly unique experience, complete with snacks and petits fours, or choose from the a la carte selection of lobster with tomatoes and pastis liqueur, monkfish with candied lemon, and oat, kumquats and camomile for dessert.

Le Plongeoir restaurant. Image courtesy of Le Plongeoir/Eric d’Herouville

Mon Petit Café

Helmed by David Angelot, a seasoned chef taught by big industry names including Guy Martin and Bernard Pacaud, this restaurant focuses on the best of local produce and traditional flavours, presented with a delicate and modern twist. Once you’ve settled down within the inspiring dining room, where deep turquoise blue hues make a calming backdrop, choose from a menu that features a delectable array of seafood-heavy dishes – the perfect go-to when dining on the south French coast.

Peixes

Raw ingredients combine in lashings of bold colours and textures at this Michelin-recommended restaurant, where modernity and creativity are the highlight of every dish off the very imaginative, seafood-focused menu – noteworthy options include a great scallop ceviche with mango and avocado puree, and a freshly made gnocchi with courgette. Refined yet convivial, this restaurant is another go-to if you’re looking for al fresco dining.

Vegan Gorilla

If you’re vegan or vegetarian, fear not: while Nice does not scrimp on options for carnivores and cheese-lovers, it also hosts a crop of tempting meat- and dairy-free options – including this outpost on Rue du Lycée, just a couple streets away from the Galeries Lafayette department store, Place Masséna and Promenade du Paillon at the heart of the city. Earthy interiors of wooden furnishings and crates make up an intriguing yet appropriate backdrop for organic, gluten-free feasts. The menu changes weekly, with simple but beautifully perfected dishes offering a refreshing dining experience.

Traditional socca. Image courtesy of Chez Pipo

Chez Pipo

When in Nice, don’t miss a chance to try its most delicious speciality – the socca. A thin, pancake-style flatbread made from chickpea flour, it encompasses almost a decade of culinary history – and you’ll find no better place to sample it than at the friendly and warm Chez Pipo, where you can pull up a stool, take in the traditionally-themed décor and enjoy a convivial meal, all before kicking back with a drink at the bar.

Déli Bo

Open since 2012, Délicatessen Bonaparte (Déli Bo for short) is a smart restaurant-tearoom concept where simplicity is the key aesthetic – without compromising on complex and rich flavours, of course. Enjoy a hearty breakfast, Sunday brunch or a gorgeous selection of biscuits, chocolates and cakes to go – the vanilla- and lemon-flavoued sablés, meringues and bubblegum-pink pralines make the perfect gifts to take home for a loved one. The brand also offers a pastry shop on the port, for a whirlwind of sugary delights you won’t be able to pass up on.

Where to shop

Open-air markets

Make someone’s trash your treasure with an afternoon of hardy retail therapy at one of Nice’s open-air markets. Open Tuesday to Saturday during set seasonal hours (10am-6pm from 1 October to 31 May, and 10am-7pm from 1 June to 30 September), the Marché aux Puces stocks second-hand furniture, knick-knacks and endless more trinkets to take home with you, while on Mondays, Cours Saleya’s restaurant terraces mix and mingle with a sizeable market where you may just get away with an excellent bargain on traditionally French homeware and antiques. Elsewhere, stock up on beautifully vibrant flowers at the Marché aux Fleurs (held daily except Mondays, Sunday afternoons and public holidays, from 6am-5.30pm), where food and antiques are also on hand should you be hungry for light bites and more lush buys.

Cours Saleya flower market in Nice, France. Image: iStock/Eva-Katalin

Le Comptoir de Mathilde

Lovers of French cooking and home décor will find not better place to call home for an afternoon than this hideout, nestled on Rue du Collet in the old town. Stocked to the brim with chocolates, condiments, sauces, spreads, spices and more edibles worthy of a top-tier French delicatessen, it also sells a fine selection of liqueurs, baked snack-time treats and utensils – hand-carved wooden spoons and chopping boards have never looked quite this attractive. Dating back to 2007, the shop’s focus is on a refined artisanal offering and an old-fashioned, nostalgic presentation that doesn’t take away from the quality of its produce.

Bérénice et Eglantine

When on the French Riviera, seek out a haven of wonderful scents and you shall find: this particular boutique, located on Rue Pairolière in the old town, is solely dedicated to offering beautifully presented, eco-friendly and ethical produce that will soothe your mind and body in no time: expect an endless array of soap cubes, presented in a colourful and awfully tempting rainbow across rustic-chic shelves, including irresistible produce by Marseille-based soap-makers, Fer à Cheval (opt for an olive oil-based soap for the ultimate bathtime indulgence). Also available here are locally-produced essential oils, beauty creams and cosmetics, grooming tools for men, and even a selection of tea.

Galeries Lafayette Nice Masséna

Retail therapy heaven awaits at the famous Galeries Lafayette department store, located right in the very heart the city. Perhaps best known for its Parisian counterpart, it offers the ultimate destination for shopping on Avenue Jean Médecin in Nice. You’ll find a vast spread of international fashion brands here, from Balenciaga, Burberry and Longchamp to Moncler, Ralph Lauren and Tommy Hilfiger, with a healthy stock of beauty products and homeware also on hand to satisfy even the keenest of shoppers.

Image: Hotel Le Negresco, Nice

Where to stay

Boscolo Exedra

Standing tall on Boulevard Victor Hugo, this Autograph Collection property certainly delivers on all fronts. Whether you’re a lover of polished and stylish interiors, are looking for your fill of fabulous food, or simply wish for a rooftop pool by which to while the hours away (why wouldn’t you?), this five-star hotel is your go-to. Restaurant La Pescheria is a must-try for its delicious Italian fare and sophisticated rustic atmosphere, while the guest rooms stun with equally impressive décor – picture saintly all-white affairs featuring luxe touches of gold. Measuring in at 500 square metres, the bijou spa steals the show with its indoor pool, tea and fitness areas, treatment room, sauna, Turkish bath and Vichy showers – the answer to all prayers after a day of feasting, shopping and tan top-ups.

Hotel Le Negresco

Eccentricity knows no bounds at this five-star abode, whose grandeur and old-world charms spill onto the Promenade des Anglais. Such a brilliant location means you’re guaranteed strikingly open sea views. At Le Chantecler restaurant you could enjoy a true gastronomic experience amid 18th-century décor cloaked in bright red and pink hues, while elsewhere, the guest rooms and suites are true havens of fabulous traditional style – rest your head on a plump pillow as you take in the paintings, vibrant tones and antique furnishings, before making the most of a private terrace which overlooks swaying palms and the deep blue Med. Further facilities include a fitness area, car, limousine and helicopter rental services, plus a partner private beach and spa – perfect if you fancied a little more pampering.

Radisson Blu Hotel, Nice

Also featuring a prime address on the Promenade des Anglais, this fully renovated hotel offers a private beach, a rooftop restaurant dishing up excellent Mediterranean cuisine, and a beachfront restaurant where you can soak up the fine weather as you enjoy a meal. Modern guest rooms feature earthy woods, calming tones and plenty of natural light streaming in through floor-to-ceiling windows, while the wellness facilities are second-to-none: kick back on a lounger by the rooftop pool before working up a sweat in the sea-facing gym, enjoying a session in the sauna and Turkish bath, or treating yourself to a massage or three. It’s all about contemporary conveniences at this Radisson Blu, where stellar hospitality and an effortlessly laid-back atmosphere come as standard.

Written for Secret Escapes’ blog, The Great Escape, published 12 April 2019.

#France #work

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bordersmash8-blog · 5 years ago

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Vegan Herb Frittata (Kuku Sabzi)

I have a subscription to Bon Appétit, and I haven’t been able to get this Persian frittata recipe out of my head ever since I saw it in one of their issues this past year (there’s also a video of Andy Baraghani expertly making it here). The frittata is called kuku sabzi and is often served during Persian New Year that is celebrated on spring equinox, welcoming spring with the abundance of herbs in the dish. I’m obsessed with any food that requires a ton of herbs, and this frittata is loaded with parsley, dill, and cilantro. I also like making vegan ‘frittatas’ with chickpea flour, since I’m completely in love with socca, and chickpea frittatas are like socca x 100. Since this vegan version of kuku sabzi is taken out of context and tradition, I thought we could add our own spin on the meaning here. Instead of a welcome-spring dish, it can be a farewell-summer one. Herbs are still abundant at the farmer’s market where I live, and I see them as such a gift of summer. At the same time, I’m noticing all these subtle signs of fall creeping in. The days seem a tiny bit shorter, there’s often a chill in the air in the evenings, and some trees are already beginning to yellow. This time of year is so abundant, but also very fleeting, which makes it even more beautiful and worth savoring. So let’s load up on local, sun-fed herbs while we can.

Since fresh herbs are so readily available to many of us, we might take them for granted as a commonplace food. In truth, herbs are our everyday superfoods. Just think of the intense flavor that they provide – that intensity also signals their concentrated, nutritional power. I live in a city with windows that never get sun, but one of my biggest intentions is to soon live somewhere where I can have an herb garden (and beyond). Sprinkling fresh herbs on everything is a always a great idea, but this recipe really packs them in at 4 1/2 cups! Just a reminder that if you have a high-speed blender or grain mill, you don’t have to buy chickpea flour. You can just grind up dried chickpeas, which will also save you a few bucks. All in all, this recipe is pretty easy. The biggest effort you’ll have to make is chopping up all of the herbs and veggies. The rest is basically just mix and bake. I served this frittata with market cucumbers and sun gold tomatoes, topped with the tzatziki sauce from Simply Vibrant. You can also eat it on its own, or topped with coconut yogurt or cashew cream. Hope you enjoy this one :)

Vegan Herb Frittata (Kuku Sabzi)

Serves: 1 9"-10" frittata

Ingredients

2 cups chickpea flour

2 tablespoons nutritional yeast

1 teaspoon sea salt

1 teaspoon turmeric powder

pinch of red pepper flakes

a few grinds of black pepper

3 tablespoons avocado, olive, or neutral coconut oil, plus more for oiling the pans

2½ cups purified water

1 onion - finely chopped

1 large leek - thinly sliced into half-moons

2 garlic cloves - minced

1½ cups chopped cilantro

1½ cups chopped parsley

1½ cups chopped dill

Instructions

Preheat oven to 500° F (260° C). Prepare a 9"-10" pie or tart dish by oiling it well.

In a large bowl, mix together the chickpea flour, nutritional yeast, sea salt, turmeric, red pepper flakes and black pepper with a fork. Gradually pour in the oil and water, whisking them in as you pour. Mix until smooth and let sit while preparing the vegetables.

Heat a glug of oil in a medium sauté pan over medium heat. Add the onion and leeks along with a pinch of salt, and cook, stirring occasionally for 10 minutes, or until soft and cooked through. Add the garlic and cook for another minute, until fragrant.

Add the sautéed vegetables to the bowl with the batter, along with the cilantro, parsley, and dill. Fold everything in, making sure that the ingredients are dispersed well throughout the thick batter. Transfer the batter to the oiled pie/tart dish, patting it down with a spoon to form an even layer.

Bake for 2o minutes. Open the oven door slightly to let any steam escape and proceed to bake for another 10 minutes, or until the top of the frittata is solid to the touch and nicely browned. Let cool, slice, and serve with yogurt or your favorite creamy sauce.

3.5.3226

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Source: http://golubkakitchen.com/vegan-herb-frittata-kuku-sabzi/

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adelaidecity · 6 years ago

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How the Mongols were driven out of town

The number of bikies in South Australia has plummeted following the disintegration of the once feared Mongols bikie gang. Unrelenting police pressure, combined with watertight anti-bikie laws have eliminated all chapters of the Mongols and resulted in other gangs losing significant numbers of members. Senior police have revealed gang membership dropped to 196 in December, but have increased slightly to 205 this month a decrease of more than 30 per cent in three years. Assistant Commissioner (Crime) Scott Duval said eliminating the Mongols from SA was a good achievement. It is significant and another good example of how the legislation is working, he said. Anytime these gangs are in conflict there is a risk to public safety. If you eliminate a gang that has a predisposition for violence, then the streets really have to be safer.

media_cameraThe Mongols are now extinct in South Australia. The implosion of the Mongols follows the eradication of the Nomads and Bandidos chapters in Adelaide in 2015. While there are still seven other gangs still functioning in SA with the Hells Angels the largest they have all been weakened with many losing key members who have either left because of police pressure or relocated overseas but continue their involvement. Key components of the anti-bikie legislation that were introduced in 2015 including dismantling of clubrooms, anti-association orders that prevent gatherings and a ban on wearing colours have prompted gang members to adapt their activities to survive. But while public safety has been considerably improved, their involvement in organised crime such as drug trafficking and money laundering continues. We have removed the public persona of OMCGs and reduced a lot of fear in the community, but we have not eliminated the criminality either by the gang collectively or individually, Mr Duval said. Bikies have business model and as it adapts to pressure from law enforcement we have to look at our own methodologies and that may mean looking at different aspects of legislation.

media_cameraThe former Mongols clubhouse was turned into a gym in 2016. Picture: Simon Cross Mr Duval said he didnt believe there was one single aspect, but rather the collective package of measures in the legislation that has delivered this result. The fact they are declared organisations, the fact they cannot gather in public, they cant wear colours, the dismantling of their clubrooms, the total package is the strength of it, he said. There is not one area that is now exposed. When you combine all of that and still keep up strong enforcement against them of the standard offences that are still there, the drugs, the violence, it creates a very hostile environment for them. Many, including very senior members, have walked away from that lifestyle because of this. Mr Duval said the value of national initiatives targeting the gangs, such as Operation Morpheus that involves multiple agencies working together, could not be underestimated. No state wanted to see the violence, the criminality attached to OMCGs, survive, he said. There are still some states that probably do not have the full suite of legislation we have and that does leave them a little bit exposed, but it wasnt hard to get agreement from all police jurisdictions to say we need to do something collectively. Mr Duval signalled that the move offshore by many bikies may receive some legislative attention in future to further combat their activities. The fact they need to move offshore to operate has to say something about the level of disruption we have provided to their business model, he said. The senior executives are to some degree operating the clubs, but not onshore anymore because it is too dangerous for them. Taming the bikies - chaos to calm It is somewhat ironic that the actions of just two pumped up, junior Finks bikie gang members would alter the landscape for SAs entire bikie population. And it is even more ironic their actions would ultimately lead to the extinction of their gang which had morphed into the Mongols a just over a decade later. When the pair opened fire on a group of rival Rebels bikies in the carpark of the Tonic nightclub in Light Square in the early hours of Saturday, June 2 2007, they lit the fuse.

media_cameraPolice at the scene after shots were fired at Tonic nightclub in Light Square, Adelaide. The Tonic nightclub shooting, which left four Rebels with gunshot wounds, was the catalyst for a seismic change. Not only would it galvanise public opinion against the bikies violent reign of terror across Adelaide on an almost nightly basis, but it served the jolt the state government into action to implement an unprecedented legislative arsenal to combat them. And unfortunately for the bikies, it also hardened the resolve of police. The Tonic shootout resulted in the establishment of a full-time, fully equipped anti-bikie unit, the Crime Gangs Task Force, in 2008. It took over from Operation Avatar, which had been an understaffed operation that relied on seconding detectives from various CIB units as demand dictated. There is little doubt that over the past decade the strong suite of legislative tools and the constant, unrelenting pressure from the CGTF has had a major impact on SAs bikie population. A decade ago there were 308 members spread across 10 gangs. Today that number has dwindled just over 200. Late last year gang numbers dipped to their lowest ever at 196. Crucially, the actions of police have eliminated three violent gangs in SA the Mongols, Nomads and the Bandidos.

media_cameraPolice have wiped out three violent gangs in SA the Mongols, Nomads and Bandidos. The Nomads were wiped out with just one operation in 2015. All 13 members were charged with offences ranging from kidnapping to blackmail extinguishing the fledgling gangs presence in SA. Relentless police pressure coupled with the surgical deportation of secretary Andrew Stevens that left president Andrew Majchrak struggling to maintain club discipline - resulted in the Mongols being eradicated in SA. It was one of the largest gangs in the state with 56 members following the patch over from the Finks in 2013. Today, just seven gangs remain with the Hells Angels with 64 members across three chapters the largest. A veteran police officer, who asked only to be identified as Detective Smith because of his current role in SAPOL, recalled this week how the Tonic shootout was the catalyst for the measures that have now made SA a hostile and unforgiving environment for gang members. There had been other incidents leading up to this, but Tonic was the straw that broke the camels back, Det. Smith, who was a founding member of the CGTF, said. It sharpened everyones resolve. The public had had enough, the government knew it had to do something and we were ready. It was clear that just locking them up time and time again for individual offending was not going to solve the problem they had become. A lot of effort went into a legislative model, a framework to target both the group and the individual. It was controversial, but the controversy suited the times. There was a massive public outcry over the fact these blokes could walk down any street, enter hotels and public places and commit violent crime.

media_cameraDetective Smith said the Tonic nightclub shooting was the catalyst for creating anti-bikie measures. Det. Smith, who spent a decade in CGTF, said the attitude of the courts at the time was not helping. Little notice was paid to gang membership and magistrates had a so what attitude. That too has now changed. There was no resonance with the court when they appeared charged with violent offending, he said. Now, it is one of the first things a court will ask has this person got links to organised crime, has this person got links to an OMCG and that will be reflected in bail decisions and sentencing considerations because of the new legislation. That has been one of the most significant things that have come out of this whole experience. Det. Smith said the reality the landscape was about to change for gang members was when the first round of the Serious and Organised Crime and Control Act passed parliament a year after the Tonic shootout. It resulted in the hierarchy of each gang coming together for the first time. An uneasy truce between warring rivals was called and manifested in the United Motorcycle Council. Funded by each gang, the UMC did its share of political lobbying and also sought out sympathetic media figures to push its case in the public arena. It also poured its cash into the successful Supreme Court and High Court actions that defeated the first round of legislation.

media_cameraMembers of various Adelaide motorcycle gangs including spokesman Mick McPherson, centre, celebrate after an anti-bikie law was defeated in the High Court in 2010. One of its key spokesmen was former Finks sergeant-at-arms Mick McPherson. He professed the myths about bikies being violent drug dealers were just that. Pity his own actions were in contrast to his words. In 2012 he was shot in the stomach during a drug deal in his luxury penthouse in Melbourne, where he had shifted to. In 2016 he died in Thailand after being rundown while riding his scooter. He moved there following his shooting. While the SOCCA had teething problems, once it had been amended to ensure it would survive any further challenges, the landscape for the gangs changed forever. Perhaps the most crucial amendments were those prohibiting gang members from associating in public, wearing their colours and dismantling of their clubrooms. They are still the harshest in Australia. I think the day we took their clubrooms away, that became a slow death of OMCGs as we knew them, Det. Smith said. They are not really bikie clubs as such, they are more organised crime groups now. The lifestyle that once attracted them has now gone, their public displays of bravado and overt violence are gone, the only reason they exist now in a covert form is to facilitate crime.

media_cameraCartoonist Jos Valdmans take on the police taking down the Mongols clubroom, October 31 2013. But just as the legislation and police tactics to combat the gangs has evolved, so have the gangs adapted to survive in this challenging new environment. Very much aware of the restrictions forced upon them, they have become wiser in order to survive and continue their illegal operations. They are very resilient, very smart. They have a business process and their uptake and use of technology is second to none, Det. Smith said. They have evolved to work around the legislation quite well. They will also examine a judgment and pull it apart. They will look at how to get around any of those legal aspects. The pressure placed on the gangs by police has also seen them struggle for membership. Once strong and respected by rivals, their need to recruit has seen standards dip as longstanding usual recruiting processes are abandoned, resulting in reduced discipline and loyalty that once existed amongst older members. There is little doubt SA is a safer place today because of both the legislative tools and the actions of those involved in policing them. But that does not mean bikies are no longer a problem. The suite of legislation we have achieved is nothing short of outstanding and I do not think you will ever see the same level of overt violence again, Det. Smith said. That is not to say we can relax, we need that continuing commitment to policing them at both a local and national level to control their illegal activities, you cannot take the pressure off. If you give them a little bit of latitude, they will be back. https://www.adelaidenow.com.au/truecrimeaustralia/gangs-demolished-bikies-quit-as-new-laws-police-tactics-prevail/news-story/9334e0528a2d98dcbcb9508a74fd18f1?from=htc_rss

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adelaideattractions · 6 years ago

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How the Mongols were driven out of town

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omtripsblog · 7 years ago

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I think that more colorful post I have not create until now and for sure I will not do it soon :). Looking how the autumn is painting everything with its natural colors, I thought it was time to remove the dust of the interviews I’ve gathered and introduce you to the artist, the traveler, and one of the most positive people I know – Lyuba. As I have promised, I will present you only names that will make you smile and believe that the beautiful things that surround us are made by exactly by the people and through contact between us we can create a better world.

I have known Lyuba since the student years at Sofia University when we tried to create amazing memories while studying from the big historical books. When I offered her to take part in the blog rubric, she immediately agreed. Today, we will go on a virtual tour on the streets of the French Riviera and we will visit Nice. Lyuba has prepared interesting places to visit, useful tips and impressive details of the region. We have not been to Nice yet, but that will change soon after WizzAir has surprised us with the launch of a direct flight from Sofia, which will start in March 2018.

Let’s dive into the artistic world of Lyuba in the following lines and enjoy her story. Enjoy reading!

Moni

Nice France Lyuba Sofronieva

На гости на… Люба Софрониева (Ница, Франция)

How does an “om trip” look like?

A journey that you take to run away from your every day and working responsibilities, from all sorts of problems and annoyances. A journey that you take with positive and adventurous spirit. A journey where you do not hurry for anywhere, where every moment is impressive, where everything becomes unforgettable and every single person looks interesting. A journey from which you come back loaded, enriched, conceived and no doubt tired.

Can we have an “om trip” to Nice?

Definitely! Nice is a very beautiful and charming city, at the same time calm and dynamic in its own way. It’s often called “city for retirement” but you can feel that when you live here. For a traveler, Nice has everything for every each taste even for the most fastidious one.

I can not write about Nice and not thinking for the region in its whole. The real traveler does not come here just to visit only Nice. Only one step away from here is Monaco, Antibes, Cannes, the capital of the fragrance Grasse and other lovely towns with plenty of ateliers and galleries. Close to Nice is also Provence famous for its style and spices. Here is the Alpes-Maritimes, with their splendent scenarios and with great conditions for practicing extreme sports. Here is Côte d’Azur: tremendously picturesque, natural landmarks and various terrain. Even the light here is incredible. And depending on it the colors of the buildings and nature are changing its nuances.

Cannes, France. Credit: Lyuba Sofronieva

Parc National de Mercantour, Alpes Maritimes. Credit: Lyuba Sofronieva

Three things which we absolutely have to take with us to Nice in our luggage?

Sunglasses, swimsuits and beach shoes. Although the weather is becoming more and more unpredictable, most of the time the weather in Nice is warm and very sunny. People gather tan on the beach all year round. If you decide to get into the water, my advice is to get beach shoes: a kind of soft boot or sandal. In Nice the beach is covered by small rounded stones that are hurting you a lot when you lie down, sit or walk. These pebbles are a trademark of Nice. There are even candies in this shape and coloring.

Nice Plage. Credit: Lyuba Sofronieva

How to look like locals?

I have not noticed a specific local fashion. You will meet at the same time very elegant and fashionable people, as well as teenagers dressed in sportswear with white sports socks. Hipsters are also popular in Nice. Perhaps the only common local feature is having a suntan.

What should we absolutely try when we’re in Nice?

Nice boasts several local specialties, strongly influenced by the Provencal, Italian and Mediterranean cuisine. Here jealously follow the tradition of the “apéro“: a light drink and bite in the late afternoon or early evening. At that time, you will taste the most famous local specialties of Socca (chickpea flatbread), Pissaladière (caramelized onion, anchovy, and olives tart), Pan Bagnat (French Tuna Salad Sandwich), and various types of tapenades. With this appetizers, you can drink a cup of Pastis (an anise-flavored spirit and apéritif from France) which resembles the Bulgarian “mastika”. This drink originates from Marseille but is traditional of the entire southern coast. For dessert, you can try the typical “Tarte de blettes”: a kind of pie with Mangold or Chard (spinach beet), raisins and other ingredients.

Where would you take us to have a cup of coffee?

I’ll take you to Castle Hill even thought that there isn’t a sign of the castle. This hill is located between the old town and the port of Nice. Today it is turned into a large and quiet park. From here there is a great view of the city and the sea. And it would be best to have a picnic on the Boron Hill. The fortress there is intact, and the view is uniquely beautiful! From there you can see the entire city of Nice, as well as the bay Villefranche-sur-Mer and Saint-Jean-Cap-Ferrat.

Vue sur Nice de Mont Boron. Credit: Lyuba Sofronieva

Vue sur Nice – de Mont Boron. Credit: Lyuba Sofronieva

Vue sur le Port de Nice – du Parc du Chateau. Credit: Lyuba Sofronieva

Parc du Chateau à Nice. Credit: Lyuba Sofronieva

The place you’d like to share with us?

There is one place here that over the years proved very special to me. It was here that I made my first exhibition and shot my first show, and today I am managing it. I would say that this is an “alternative place of culture”. It is called “La Zonmé”, which read on verlan (an argot in the French language) means “House”. It is a cultural association with an exhibition space. In the daytime, it houses various workshops (Naturopathy, Art-Therapia, several types of Dances, Yoga, conferences etc.), and concerts, exhibitions, screenings, festivals and other cultural events are organized in the evenings. It is cozy and artistic. You have the feeling that you are at home or in a friend’s living room. And you are surrounded by friends because almost everyone who passes by the association “stays” and becomes a friend and part of the team.

La Zonmé. Credit: Lyuba Sofronieva

We can’t do without stopping by some galleries and museums. Show us some of your favorites?

Without hesitation, I’ll take you to the “Le Pigeonnier“: Art Squat in the heart of Nice’s old town. At first glance, it looks like an abandoned apartment building. If you cross the threshold, however, you find yourself in the Wonderland. Each room is painted and converted into an art studio, and each studio has its own style. For 15 years there have been dozens of artists, whose traces we still find on the walls, the stairs, the ceilings, the closets and the furthest corners of this building. At present, 10 artists share space. Once a month, exhibitions of “external” artists are also organized.

(50×60) Artifact Lyuba Sofronieva

Lyuba Sofronieva

(50×50) Tik Tak Lyuba Sofronieva

(50×50) Papillons Lyuba Sofronieva

Which book should we take with us for our trip to Nice?

I already mentioned the Provence and Grasse. Take with you “Perfume” by Patrick Süskind, the events described in the book take place exactly here. Or maybe “The Man in the Iron Mask” because he was exiled to the island of Saint Marguerite to Cannes.

There are lots of clichés about Nice which ones proved to be false?

Everything I had heard of Nice proved to be true.

Please share your experience from your first days in Nice?

First days here were trembling but also confusing and annoying because of inevitable administrative procedures to arrange. I was lucky not to be alone. We arrived a big student group with whom I have studied in Sofia and Frankfurt (Oder). Together we discovered the life in Nice.

Where should we head to after Nice?

Go to the Nice port and take the first ferry to Corsica. It takes five hours. You will arrive at Calvi. From there no matter where you will decide to go Corsica will like you a lot. Not coincidentally the island is called “The ‘Isle of Beauty”.

Calvi, Corse. Credit: Lyuba Sofronieva

Who is Lyuba Sofronieva?

Lyuba Sofronieva Nice France

I was born in Sofia, I grew up in Varna, graduated from Sofia University. I arrived in Nice almost seven years ago, with the idea of completing the last semester of my Master’s degree in “Media, Communication, and Culture” and then leaving for some other unknown place. I liked the city: not very large, not very small, neat and calm. Nature in the region is wonderful and varied – beach, mountain, rivers, and lakes. You always have the feeling that you are on vacation.

Soon afterward, I started an internship at the regional music magazine “Nouvelle Vague”, for which I write to this day. I was originally a music reporter and editor and then appointed as a marketing and communications manager. My daily life began to follow the rhythm of local press conferences, festivals, and concerts. So I gradually discovered, became acquainted and became part of the local cultural and artistic landscape. And I stayed in Nice.

One day, in a casual conversation with a friend who is also an artist, I decided to show him some of my old drawings as well as two or three newer ones. A few months later, we did a collective exhibition in Nice. My first one! I continued to paint in my free time. When I am drawing I feel so relaxed and liberated. I have a rich and strange fantasy. I’m an adventurous soul, curious, observant, communicative. I have an intensive and rich cultural life. And all these impressions and emotions are urged to be expressed and shared. And my favorite way to do that is painting. The reaction of the people who are seeing my drawings encouraged me to continue. Thanks to the support and the organizational spirit of my excited friends, I have over 20 exhibitions, mainly in France, but also in Zurich, Beirut, Sofia, and Varna.

The drawings take too much time and because of that two years ago I’ve decided to take a creative break. Soon after, I began to volunteer at the La Zonmé Cultural Association and soon I was appointed as a manager. And again I was with little time to create my art. On the other hand, I’ve had my own atelier-exhibition hall in “Le Pigeonnier“: Art Squat for a year and a half.

If you are interested, you can follow my creative work on Facebook. Or click on my sites here and here.

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On a visit to… Lyuba Sofronieva (Nice, France) I think that more colorful post I have not create until now and for sure I will not do it soon :).

#a story #france #free time #local #nice #on a visit to #on the road #tips and tricks

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citypillow2-blog · 5 years ago

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Vegan Herb Frittata (Kuku Sabzi)

Serves: 1 9"-10" frittata

Ingredients

2 cups chickpea flour

2 tablespoons nutritional yeast

1 teaspoon sea salt

1 teaspoon turmeric powder

pinch of red pepper flakes

a few grinds of black pepper

3 tablespoons avocado, olive, or neutral coconut oil, plus more for oiling the pans

2½ cups purified water

1 onion - finely chopped

1 large leek - thinly sliced into half-moons

2 garlic cloves - minced

1½ cups chopped cilantro

1½ cups chopped parsley

1½ cups chopped dill

Instructions

Preheat oven to 500° F (260° C). Prepare a 9"-10" pie or tart dish by oiling it well.

3.5.3226

#read more #see more #check it out #interesting #learn more

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raiseveganus · 6 years ago

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Vegan Adventures at The French Christmas Market

Are you one of the lucky ones that will embark on a trip to France this December? You’re in for a treat, with the La REcyclerie’s annual vegan French Christmas market in Paris. With cruelty-free versions of traditional Christmas dishes, it’s definitely a haven for vegans. Happening only once a year, it’s a must on the sight-seeing calendar, yet, if you do miss it, have no fear- as a seasonedChristmas-market hopper, I’ll guide you how to eat your way through any French holiday market while staying true to your ethics.

Vin Chaud

By Jenny Sturm/shutterstock

Wine and warm drinks are two of my personal favorite things so when I first discovered that I could enjoy both at the same time, I was extremely impressed. Vin chaud is hot red wine steeped with orange, cinnamon, and other aromatic spices. One special thing to note is that each vin chaud you try will be vastly different from region to region, making for a new experience each time. For instance, the Christmas market in Limoges, where I currently live in serves vin chaud that is aged in oak-barrels, paying homage to the traditional process. . It’s important to note, that not all the red wines are vegan because of animal products being used while “fining” the wine. I’ve had the best luck scoring vegan-friendly options by ordering the bio option. When in doubt, just ask. Santé!

Marrons Chauds

By Maksim Fesenko/shutterstock

Marrons chauds, which you may know as roasted chestnuts; are not only a delicious snack that’s easily shareable with your family, but they are also naturally vegan because of their single ingredient. Most markets usually have multiple roasted chestnut stands, where you can indulge in a generous helping of this holiday treat. Typically served in brown paper bags which are easy to stow away in your coat pocket for later while you enjoy a family patinage (ice-skating) session.

French Christmas Market Continues Below