#its a southern fast food staple

[motochiri]

Does Gaba recommend me any food I should totally have if I ever go to the states?

im probably the worst person to ask bc i really dont care for american food LMAO.......... i really cant think of anything that's like a must-have but u gotta do some whataburger/sonic & some tex-mex for sure

[kemetic-dreams]

The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings,and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans

Fried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s.Because of the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community reserved (as in Africa) for special occasions.When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the enslaved people who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since most enslaved people were unable to raise expensive meats, but were generally allowed to keep chickens, frying chicken on special occasions continued in the African-American communities of the South, especially in the periods of segregationthat closed off most restaurants to the African population

American-style fried chicken gradually passed into everyday use as a general Southern dish, especially after the abolition of slavery, and its popularity spread. Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across the South. Fried chicken continues to be among this region's top choices for "Sunday dinner". Holidays such as Independence Day and other gatherings often feature this dish. During the 20th century, chain restaurants focused on fried chicken began among the boom in the fast food industry. Brands such as Kentucky Fried Chicken (KFC) and Popeyes expanded in the United States and across the world.

[novemberthewriter]

good bones (or, an exercise in letting go) [1300 wds]

genre: literary/dramedy

[cw: surgery talk, body image, colorism, fatphobia, depression, negative self-talk, emotional neglect, strained relationships]

-

Mark ‘Mookie’ Simon, age 30, will break his first bones under the care of Doctor Armand in Tijuana, Mexico. He will have four osteotomies of the jaw over six months while Dodie plays caregiver (yes, paid). Dodie’s unbothered because it’s not skin bleaching or a black market butt lift or something else equally heinous, but also Very Bothered Enough to give Mookie another rendition of Why You Wanna Play With Your Face So Bad from the driver’s seat as they head to Hartsfield-Jackson Airport.

And yet again, Mookie tells her, We don’t all have good bones.

Dodie’s a good enough friend that she'll accept a half-story as long as she can monitor him. Mookie’s grateful. He’s still figuring out how to give her the whole truth. 

The PR reason is that he wants a competitive edge. Mookie is better known as Hennesse Williams, fast-growing queen of the Atlanta drag scene, and he wants to expand his horizons. He considered the staple practices: the buzzcuts for better wig placement, the spanx for a smoother look in skirts. What was wrong with something more permanent? He still can’t find an answer. Even little old ladies get chin lifts, tattooed brows. Gertrude can save at the Clinique counter and Mookie can save time contouring to look like he’s got a Disney Tarzan jaw. 

The true reason is a bit more involved.

It goes back decades.

The Weight had been the monkey on Mookie’s back (and belly, and hips, and arms, and everywhere) since birth. The Simons of Southern Georgia, USA were always markedly svelte; Mookie was nothing like them. Sure, he had the same twang and hazel eyes and tawny skin, but his facial features stretched wide, his frame and family bones buried deep under fat. It didn’t take long for him to figure out that whatever gene made the Simons energetic, ambitious, and burn off soul food like nothing had skipped him over. His childhood was spent in the solace of the N64 while Dorothy had the nerve to start singing and the gall to be good at it. 

[DOROTHY ANNE enters stage center. She is twelve years old. The stage is the Apollo, the Ole Opry, the hearts of most Simons and the world over. MOOKIE is her younger brother. He is eight years old. MOOKIE exits stage left and becomes a glass child.]

[MOOKIE wonders if there is such a thing as a glass parent. He lives with his folks yet he knows nothing about them.]

It had been many years of being grudgingly taken on tour when a blessing came to him in the form of vaudeville. (One can’t repeatedly visit New York without falling into its oldest theatre traditions.) Vaudeville became drag. Drag begot a creativity and athleticism he’d never known was possible for someone like him. Newly seventeen and now those bones that'd bent under the weight of himself and his sadness were suddenly carrying Mookie through a new chapter.  Gave strength to Hennessee, a larger-than-life character who was so very cathartic to become. Strength on his own small stages, performing for people of all ages who loved him. Strength in the streets to evade the people who sought to hurt him for finding himself. The biggest blessing: meeting Miss Dodie James.

[DODIE JAMES enters stage right. She is eighteen. She is a copper-skinned snark machine, a super-fan, and is more than happy to be Mookie’s right hand woman.]

But Dorothy was twenty and Nashville wanted her for good, so her managers  Mookie’s glass parents went with and sent him to stay with a half-dead great-aunt in ATL. He kept contact with Dodie, grew a name for himself in Georgia, kept his sights set on a forever home in New York one day. 

It was a letter from Dorothy that changed everything.

Mookie was blindsided. Her crooning and cowboy fringe had been so separate from his glitter and cocktail pantomime for so long. Read a few words with shaking hands, thought, You have everything. You don’t need me, too. Changed his address and his name and now he’s changing his face.

He’ll finally move to New York. If another Simon ever sees him again, their eyes will slide past him just as they’ve always done.

(He knows in his bones this is how it’s meant to be.)

The Tijuana condo has two bedrooms but Dodie’s bunking with him. Just for now - now that she knows everything. 

It’s the night before the first surgery. 

It starts with this, Dodie says from her side of the bed. Then you nip and tuck, nip and tuck till you’re the Black Ken Doll From Hell. What happens when we both die and they gotta identify you?

Mookie closes his eyes. They don’t know me for my smile. They can check my teeth. 

+++

[The stage is MOOKIE’S SKULL – pitch black, pain-free room. The buzz of a BONE SAW reverberates. MANDIBLE floor shudders and breaks under pressure.]

Recovery is this:

-A wired jaw

-Dodie doing all the talking in Tijuana (Mookie S.O.B.S., which means he Spares Others from his Broken Spanish)

-Dodie tending his wounds 

-Endless milkshakes and purees and Peridex mouthwash

-Extended time to shop floor show ideas

By night he falls asleep sweating under fans with 'novelas in one ear and a Bronx accent in the other (Dodie never moved into her own room).

When he gets onstage as Hennessee again he’ll have much to answer for. He deliberately kept the reason for his leave vague but he knows someone will put two and two together before he returns to American soil. (Queued media posts can only tide fans over for so long.) With this liquid diet he’s lightening up so much, too, and so having a snatched face and waist will make Hennessee the talk of Midtown. It’s all enough material for several shows over and Mookie’s pushing his pen overtime in this condo. (His jaw aches with the urge to practice aloud more than anything. Properly, not the ventriloquist dummy murmuring he can do through the wire right now.) He has way too many puns about mental gymnastics. 

[He, MOOKIE SIMON, grown-ass glass child, is she, HENNESSEE WILLIAMS, drag superstar and legendary gaywright of the 21st century. She is in Baja California with ten journals and a dry erase board and she’s not afraid to use them.]

The page on the bed between two friends comprises the scribblings of madmen. Mookie can’t tell where his ideas end and Dodie’s begin. He writes ‘Operation MB’, gives her room to work. Quickly gives her a metal grin – she’s just drawn Brain Surgery Cavity Sam instead of Full Body Cavity Sam.

Isolation got us on the same wavelength, Mookie writes.

Dodie shakes her head. We were already there. 

And that’s another thing to contend with: he's not sure when Dodie crossed over from best bud to collaborator – but he's not complaining. Who better to create with than someone who's supported him from jump? Something about her vagabond nature made her latch on.  Over the years he’s learned about her foster upbringing. How it'd hardened her in some ways, softened her in others. She doesn’t talk about her birth folks much like Mookie doesn't mention his family. Yet the whole of her has always seemed so transcendent. Mookie's trauma is written on his face when he's not on stage, and he's sure his friendship with her is predicated on her being the only one who can handle it. Maybe that's phrenology, that messy old way of thinking things are so set in bones. Maybe emotions are a bit malleable, like cartilage. Maybe Dodie just sees a person; a being made of ever-moving parts.

[The stage is MOOKIE’S SKULL. It’s newly renovated but it’s still not all that pretty. DODIE is strangely at home here.]

[mariacallous]

SINDH PROVINCE, Pakistan—Muhammad Umar Jamali’s rice crop in Johi, Pakistan, usually peaks in autumn. In a normal year, he would harvest the rice before December, making way for mustard to grow in the winter. But this year, some of the worst floods in Pakistan’s history wiped out Jamali’s crop and submerged his land, along with that of millions of other farmers. “When the water first started coming, we said it is not a lot, but then it continued to increase and increase,” Jamali said. “And then our seeds were swept away, the seeds we sow.”

Starting in mid-June, heavy monsoon rains caused rivers to spill their banks and inundated southern Pakistan, destroying nearly 80 percent of crops in Sindh province. Farming is the primary means of subsistence for millions of the province’s rural residents—including small landowners, sharecroppers, and day laborers—and Sindh around one-quarter of Pakistan’s agricultural output. Months after the floods, some areas remain partially submerged—the flat landscape and failing water infrastructure leaving stagnant pools of water behind.

The extent of the damage is still coming into view. The World Bank estimates that this year’s flooding has already cost the country more than $30 billion in total damages and economic losses. To stave off further agricultural losses, Pakistan is counting on the harvest of its staple wheat crop, which is planted in the winter and harvested in the spring and early summer. Getting seeds in the ground will be no easy task given the land that remains submerged: In mid-October, more than 4,000 square kilometers of land in Sindh remained underwater.

Even before the floods, farmers in Sindh were on the front lines of Pakistan’s climate crisis. Changing weather patterns—extreme heat and unrelenting monsoon rains—have exacerbated long-standing water access issues as farmers compete for limited irrigation resources. Under normal circumstances, many of the province’s agricultural workers live from hand to mouth, and they were barely scraping by before the floods came this year. With weather extremes only worsening, the loss of a season of crops in Sindh may be a harbinger for future obstacles.

The flooding and its aftermath have stirred long-term concerns about food security in Pakistan. Farmers are struggling under the weight of massive inflation, and many people are falling into debt to buy supplies. Basic food items have become harder to afford; in the parts of Sindh that are still flooded, communities face extra costs to travel to buy fresh food and water. Farmers are also dependent on wheat, the winter crop, to sell and eat: If the floodwaters in Sindh don’t drain fast enough to allow time to plant, the province could face another disaster.

In villages across Sindh, the immediate shocks from a season of lost crops are already being felt; effects of the flooding have pushed some agricultural communities further into poverty. Food inflation in Pakistan reached 36 percent last month compared to the previous year, reflected in the price of staple goods like flour, tea, and fresh vegetables. Facing constraints on all sides, many small landowners and sharecroppers will depend on help from the government to begin planting wheat before it’s too late—a window that usually ends in late November or early December.

The government announced that it would begin distributing seed to farmers in flood-affected areas beginning in early November. “The government of Pakistan is going to provide free seed to all farmers who are affected by floods,” Maj. Gen. Muhammad Zafar Iqbal, the national coordinator of the National Flood Response Coordination Centre, told Foreign Policy. Sindh province is focused on providing cash grants to farmers to purchase their own supplies, and the World Bank has promised the provincial government $323 million to provide subsidies for fertilizer and seeds.

Pakistan’s plan to salvage this year’s wheat crop requires farmers to sow their seeds as soon as possible. The effort to collect and verify data from farmers in remote villages and then provide them with compensation is testing the coordination of provincial and district governments. There are local challenges, such as ensuring that the person who receives government support can prove land ownership, said Abdul Rauf Magsi, who works for Kamber Shadad Kot district’s agriculture extension program.

If farmers can’t get wheat seeds in the ground in time this year, then they say they will plant crops they see as less profitable, such as sunflowers to be used for sunflower oil. The urgency of the government program underscores Pakistan’s heavy reliance on wheat, said Mahmood Nawaz Shah, senior vice president of Sindh Abadgar Board, an advocacy group for progressive farmers in Sindh, and a farmer himself. Demand for wheat is growing along with Pakistan’s population, but domestic yields have decreased due to climate change, water scarcity, and issues with seeds and other inputs. “Our food security paradigm starts and ends with wheat,” Shah said.

Government support offers little to those who already took on debt to buy supplies. Farmers whose land has drained enough to plant wheat or other crops have already started trying. In Bidoo Mugheri village in Kamber Shahdadkot district, a group of sharecroppers gathered to recount their losses, saying they have had to take loans from their landlords to afford seed bags, which they say have increased in price in their area by around 30 percent. Fertilizer and pesticides are also more expensive. “During the three months of devastating rain and flood, we didn’t get any paid work, so now we are under huge debt,” said Haji Tilan Khan Mugheri, 62.

The floods also destroyed fodder used to feed cattle, killing off livestock—another reliable source of income. Women, usually involved in farm work, are now trying to earn money through embroidery, sewing, and other manual labor, said Shazia Mugheri, 20. “When our crops don’t grow well, then we the women also work to help our men,” she said. Anything the sharecroppers earn will only go toward paying off their loans, trapping them in a cycle of debt—a long-standing problem in Sindh that this year’s flooding has only exacerbated.

Pakistan’s government also aims to offset losses to crops in flooded areas by relying on its domestic wheat stocks and increasing imports. This month, it approved a $112 million deal to import 300,000 tons of wheat from Russia. But importing more food also has significant implications: Pakistan is already grappling with balance of payment issues and dwindling foreign reserves, and it has sought support from international donors and the International Monetary Fund to stabilize its economy.

Many farmers in Sindh remain in stasis. At a tea shop along the main highway in Dadu district, small landholders and sharecroppers whose fields are still inundated pass their days in aimless conversation. After last season’s rice crop couldn’t be salvaged, they searched for work in nearby cities or sold building materials from homes that collapsed in their floods. Some farmers have experienced personal losses: Ghulam Qadir Babar, 40, spoke of his 25-year-old brother, Muhammad Bakir, who drowned as the floodwaters rose around him.

On the global stage, Pakistani leaders are pushing for funding for vulnerable countries in the name of climate justice. At the annual United Nations climate change summit in Egypt this month, Islamabad led the charge in calling for a “loss and damage” fund to provide compensation for extreme weather events caused by climate change, such as this year’s flooding. “These are entitlements for countries that are on the front line of somebody else’s carbon legacy,” Sherry Rehman, Pakistan’s climate change minister, told Foreign Policy in October.

As extreme weather events become more common, Pakistan’s water and agricultural systems will need to adapt to prevent further economic damage. In Sindh, climate change is already delaying growing seasons, and heat waves lead to more diseased crops. Meanwhile, small farmers complain that influential landowners further upstream overdraw from shared irrigation canals. Jamali said only around one-third of the land in his area is even used for growing wheat under normal circumstances because there is not enough water.

Jamali and his neighbors have slowly started moving back to the homes they evacuated, but they are still waiting for their land to drain completely. He said relying on high-interest loans to buy supplies was the only option for many of his neighbors. “The wheat is gone, our houses are gone too, [and] our beds are also gone,” Jamali said, describing the conditions in his area. He and millions of others like him remain powerless as the floodwaters linger.

[cafehardrockkk]

The Ultimate Fried Chicken Sandwich: A Crispy Delight

The fried chicken sandwich has become a beloved staple in the world of fast food and gourmet kitchens alike. With its crispy, juicy chicken fillet, soft toasted bun, and an array of toppings, it’s no wonder this sandwich has taken center stage on menus around the globe. Whether you’re grabbing one from your favorite fast-food chain or making it at home, the fried chicken sandwich offers a mouthwatering experience that satisfies cravings for something crunchy, savory, and filling. Let’s dive into the components and history of this culinary classic.

Origins of the Fried Chicken Sandwich

The fried chicken sandwich as we know it today has a rich history. Fried chicken itself has been a popular dish for centuries, with roots in Southern American cuisine, influenced by Scottish frying techniques and West African seasonings. The sandwich version became widely popular in the United States during the mid-20th century, particularly in the 1960s when fast-food chains like Chick-fil-A introduced their own take on the dish.

Over time, the fried chicken sandwich has evolved. From humble fast food beginnings, it has now become a trendy item in upscale restaurants, food trucks, and home kitchens. Each establishment puts its own unique spin on the classic, adding gourmet toppings, inventive sauces, and creative sides.

The Perfect Fried Chicken

At the heart of a great fried chicken sandwich is the chicken itself. Typically made from a chicken breast or thigh fillet, the key to perfection lies in the preparation and cooking technique. First, the chicken is marinated to lock in moisture and flavor. Common marinades include buttermilk, which tenderizes the meat and adds a subtle tang. Some variations use brine or even pickle juice for extra flavor.

After marinating, the chicken is dredged in a seasoned flour mixture, sometimes with added cornstarch for extra crispiness. Spices such as paprika, garlic powder, onion powder, and cayenne pepper are common in the breading, providing a flavorful kick that pairs beautifully with the fried, crunchy texture.

The chicken is then fried to golden perfection, either in deep oil or a skillet. The result should be a crispy, flavorful exterior and a juicy, tender interior. This balance of textures is what makes a fried chicken sandwich so irresistible.

The Bread and Toppings

A great fried chicken sandwich needs the right bun to complete the experience. Most often, a soft brioche or potato bun is used, offering a pillowy texture that complements the crunch of the chicken. The bun is typically toasted lightly, giving it a warm, slightly crispy edge.

When it comes to toppings, the sky's the limit. A traditional fried chicken sandwich may include simple toppings like pickles, lettuce, and mayo. However, many modern versions go beyond the basics, offering coleslaw, spicy aioli, cheese, and bacon for extra flavor.

Pickles are a must-have for many, providing a tangy contrast to the richness of the fried chicken. Lettuce adds a refreshing crunch, while mayo or aioli enhances the overall creaminess. Some prefer spicy sauces or even honey to create a sweet and savory combination.

Variations of the Fried Chicken Sandwich

Though the classic version remains a favorite, variations of the fried chicken sandwich have emerged. Spicy versions, such as Nashville hot Grilled Chicken Sandwich, have gained popularity, featuring chicken coated in a fiery spice mix. Some opt for Asian-inspired flavors, with ingredients like kimchi, gochujang, or soy-based glazes.

Another popular variation is the fried chicken biscuit sandwich, where the traditional bun is replaced with a flaky biscuit, creating a Southern-inspired dish. In some gourmet renditions, chefs experiment with unique toppings like avocado, pimento cheese, or even truffle aioli.

[rashidkh]

The Health Benefits of Thai Cuisine

Thai food has acquired critical notoriety in Dubai, especially in regions like, where different culinary encounters flourish. Past its delectable taste, Thai food offers various medical advantages that merit investigating and understanding with regards to Dubain people group.

In Dubai, Thai food has turned into a cherished culinary decision, because of its energetic flavors, fragrant spices, and different culinary methods. From nearby Thai eateries to home kitchens, occupants partake in the rich embroidery of Thai dishes, each offering a novel mix of sweet, harsh, pungent, unpleasant, and zesty components. Whether it's the famous Cushion Thai, the fragrant Green Curry, or the encouraging Tom Yum Soup, Thai cooking holds an extraordinary spot in the hearts and palates local people.

While Thai food is praised for its heavenly desire, it additionally offers critical medical advantages that are frequently disregarded. In this article, we plan to investigate the dietary parts of Thai food and look at how they add to the prosperity of  occupants. From resistant supporting properties to stomach-related medical advantages, Thai cooking offers plenty of benefits that line up with the wellbeing cognizant way of life embraced by a lot of people in .

The motivation behind this article is to reveal insight into the medical advantages of Thai food. We will start by analyzing the vital fixings and cooking methods utilized in Thai food. Then, we will dive into the particular medical advantages of Thai dishes and examine how they resound with the wellbeing cognizant of the local area. Therefore, we will address normal confusions and concerns encompassing Thai cooking and offer down-to-earth ways to appreciate it in a wellbeing cognizant way. Through this article, we desire to motivate occupants to embrace Thai food for its tasty taste as well as for its various well-being elevating characteristics customized to their nearby local area.

Figuring out Thai Food

Thai food flaunts a rich and lively history that mirrors the social embroidery of Thailand. Impacted by different ethnic gatherings, including Thai, Chinese, Indian, and Malay, Thai food has developed over hundreds of years, mixing assorted culinary customs into a remarkable gastronomic legacy. Verifiable factors, for example, shipping lanes, movement examples, and regal culinary impacts have all added to the improvement of Thai food as far as we might be concerned today.

Thai food is eminent for its amicable equilibrium of flavors, which is accomplished through the talented utilization of key fixings and cooking procedures. New spices and flavors assume a focal part in Thai cooking, giving fragrant intricacy and profundity of flavor to dishes. Staples, for example, lemongrass, galangal, kaffir lime leaves, and Thai basil are regularly used to imbue dishes with particular Thai fragrances and tastes.

Cooking procedures in Thai food change broadly and frequently include a blend of pan-searing, steaming, barbecuing, and braising. The wok is a universal device in Thai kitchens, utilized for all that from fast sautés to slow-cooked curries. Other customary cooking techniques, for example, steaming in banana leaves or barbecuing over charcoal, add to the different cluster of surfaces and flavors tracked down in Thai dishes.

The geological and climatic variety of Thailand has significantly molded its culinary customs, bringing about particular local foods. Northern Thai food, for instance, is described by generous, natural flavors impacted by the rugged landscape and cooler environment. Conversely, southern Thai food mirrors the wealth of fish and tropical fixings along the shorelines, bringing about zesty and sweet-smelling dishes.

Besides, Thailand's ripe land and all year developing seasons consider an abundance of new produce, including tropical natural products, vegetables, and spices. This wealth of new fixings has prompted the unmistakable quality of veggie lover and vegetarian agreeable dishes in Thai food, taking care of assorted dietary inclinations and wellbeing cognizant ways of life.

Wholesome Parts of Thai Food

One of the signs of Thai food is its accentuation on new and healthy fixings. Thai dishes are normally bountiful in different new spices and vegetables, like lemongrass, cilantro, Thai basil, and kaffir lime leaves. These fixings not just add energetic flavors and fragrances to dishes yet additionally give fundamental nutrients, minerals, and cell reinforcements. Moreover, Thai food frequently integrates lean proteins like chicken, fish, tofu, and shrimp, pursuing it a nutritious decision for those looking for a fair eating routine.

Utilization of Coconut Milk and Its Wellbeing Suggestions

Coconut milk is a typical fixing in numerous Thai dishes, valued for its rich, velvety surface and unpretentious pleasantness. While coconut milk adds profundity and wealth to Thai curries and soups, it is critical to take note of its higher fat substance contrasted with other dairy choices. Notwithstanding, the kind of fat found in coconut milk is principally medium-chain fatty oils (MCTs), which are accepted to offer different medical advantages, including further developed heart wellbeing and weight the board. Balance is key while polishing off coconut milk, as extreme admission might add to calorie admission and potential wellbeing gambles related with immersed fats.

Fuse of Flavors like Bean stew Peppers and Spices

Thai cooking is prestigious for its strong and hot flavors, because of the liberal utilization of flavors like bean stew peppers and sweet-smelling spices. Stew peppers, specifically, contain capsaicin, a compound known for its digestion-supporting properties and possible advantages for weight the executives. In addition, spices like lemongrass, galangal, and ginger are not just used to upgrade the kind of dishes yet additionally have antimicrobial and mitigating properties, adding to generally wellbeing and prosperity.

Looking at Conventional and Current Thai Dishes Regarding Nourishment

While customary Thai dishes have for quite some time been praised for their healthy benefit and medical advantages, present day translations of Thai cooking might shift with regards to wholesome substance. With globalization and changing dietary inclinations, a few present-day Thai dishes might consolidate more elevated levels of sugar, salt, and unfortunate fats to take special care of developing preferences and inclinations. Buyers should be aware of their food decisions and choose customary Thai dishes that focus on new, entire fixings and lean proteins for ideal sustenance.

Medical Advantages of Thai Food

Safe helping properties of Fixings like Bean stew Peppers and Lime Juice

Thai food is eminent for its utilization of fixings that tempt the taste buds as well as proposition different medical advantages. Stew peppers, a staple in numerous Thai dishes, contain elevated degrees of L-ascorbic acid and capsaicin, a compound known for its resistant supporting properties. Likewise, lime juice, frequently utilized in Thai servings of mixed greens and soups, is plentiful in L-ascorbic acid, cell reinforcements, and flavonoids, which assist with fortifying the resistant framework and safeguard against diseases.

Weight The executives through Adjusted Dishes and Piece Control

Thai cooking is described by its equilibrium between flavors and surfaces, integrating different fixings like lean proteins, new vegetables, and complex sugars. By focusing on entire, supplement thick food varieties and limiting the utilization of handled fixings, Thai dishes offer a delightful and filling feasting experience without inordinate calories or undesirable fats. Moreover, conventional Thai eating customs, which frequently include public feasting and shared dishes, advance careful eating and part control, adding to weight the board and in general well-being.

Stomach-related Medical advantages from Spices, Flavors, and Matured Food sources

Spices and flavors assume an imperative part in Thai cooking, upgrading the kind of dishes as well as helping processing and advancing gastrointestinal wellbeing. Fixings like lemongrass, ginger, and galangal have calming and antimicrobial properties, which can assist with relieving stomach-related distress and reduce side effects of acid reflux. Furthermore, matured food sources like fish sauce and shrimp glue, usually utilized in Thai cooking, contain probiotics that help a solid stomach microbiome and work on stomach-related capability.

Nourishing Benefits of Staple Dishes like Steamed Fish and Earthy colored Rice

Staple dishes in Thai cooking, like steamed fish and earthy-colored rice, offer plenty of wholesome advantages. Steamed fish is an incredible wellspring of lean protein, omega-3 unsaturated fats, and fundamental nutrients and minerals, advancing heart well-being, mind capability, and muscle fix. Earthy-colored rice, an entire grain rich in fiber and cell reinforcements, gives supported energy, manages glucose levels, and supports stomach-related well-being. By integrating these supplement-rich staples into their eating routine, people can appreciate delightful Thai dinners while receiving the nourishing benefits.

The job of Thai Soups and Mixed Greens in Advancing Hydration and Supplement Admission

Thai soups and mixed greens are reviving and flavourful as well as act as hydrating and supplement thick choices. Soups like Tom Yum and Tom Kha are made with clear stocks imbued with fragrant spices, vegetables, and protein, giving fundamental hydration and electrolytes. Essentially, Thai plates of mixed greens, like Som Tum (green papaya salad) and Yum Woon Sen (glass noodle salad), are loaded with new vegetables, spices, and protein, offering a crunchy and fulfilling method for expanding supplement admission and backing generally speaking wellbeing.

[audeatingstore]

Savoring Tradition: Exploring the Delightful World of Handmade Snacks in Kerala

Kerala, often referred to as "God's Own Country," is not only known for its picturesque landscapes but also for its rich culinary heritage. Among the many culinary delights that grace the tables of Kerala, Handmade Snacks Kerala hold a special place. These snacks, crafted with love and passed down through generations, are not just a treat for the taste buds but also a testament to the cultural richness of this southern Indian state.

The Tradition of Handmade Snacks in Kerala:

Kerala's culinary tradition is deeply rooted in its culture and history. Handmade snacks, known locally as "naadan palaharam," are an integral part of the state's gastronomic landscape. These snacks are made using age-old recipes that have been perfected over time, ensuring a unique blend of flavors that are a true reflection of the region's diverse influences.

Diversity of Ingredients:

What sets handmade snacks in Kerala apart is the careful selection of ingredients. From the staple rice flour to the aromatic spices, every element is chosen with precision to create a symphony of flavors. Coconut, a ubiquitous ingredient in Kerala cuisine, plays a prominent role in many snacks, adding a subtle sweetness and texture that is distinctive to the region.

Popular Handmade Snacks:

One cannot delve into the world of handmade snacks in Kerala without mentioning some of the most popular ones. "Achappam," a deep-fried, flower-shaped snack made with rice flour and coconut milk, is a favorite during festive occasions. "Unniyappam," small, round rice flour fritters with jaggery and banana, are another must-try delicacy. These snacks, often prepared during traditional celebrations and family gatherings, are a delightful representation of the culinary artistry passed down from one generation to the next.

The making of handmade snacks is not just a culinary process; it's an art form. Skilled artisans, often women in Kerala households, meticulously craft each snack, infusing them with the warmth of their hands and the love of their hearts. The process is a labor of love, and the end result is a plateful of snacks that not only satiate hunger but also bring a sense of nostalgia and connection to the past.

Preserving Culinary Heritage:

In a world where fast food and instant snacks dominate, Handmade Stationery Maharashtra in Kerala serve as a reminder of the importance of preserving culinary heritage. The recipes, passed down through generations, act as a link to the past, connecting modern generations with their roots. Many families take pride in continuing the tradition of crafting these snacks, ensuring that the flavors and techniques endure for years to come.

[sxdfcxe1485]

How to Make Southern Sweet Tea: A Long Island Sweet Tea Recipe

Southern Sweet Tea, also known as Long Island Sweet Tea, is a quintessential Southern baking soda in sweet tea  beverage known for its refreshing and sweet taste. This beloved drink is a staple at Southern gatherings, picnics, and barbecues. Whether you're sipping it on a hot summer day or pairing it with some classic Southern dishes like cornbread, this sweet tea is a timeless favorite. In this article, we will explore the art of making Southern Sweet Tea, along with variations and exciting twists on the classic recipe.long island sweet tea recipe

Ingredients for Classic Southern Sweet Tea:

Before diving into the variations, let's start with the basic ingredients for a classic Southern Sweet Tea:

Tea Bags: You'll need around 6-8 regular-sized tea bags. Black tea is the traditional choice, but you can also use green tea or a combination of both for a unique flavor.

Water: About 8 cups of water for steeping the tea.

Sugar: Approximately 1 to 1.5 cups of granulated sugar, depending on your sweetness preference.lemon tea ingredients

Lemon: Fresh lemon slices or lemon juice to add a citrusy twist (optional).

Ice: Plenty of ice cubes for a cool and refreshing drink.

Now, let's go through the steps to make this delightful beverage:

Step 1: Boil the Water

Start by boiling 8 cups of water in a large saucepan. You can use a kettle for this purpose. Once the water reaches a rolling boil, remove it from heat.

Step 2: Steep the Tea Bags

Add the tea bags to the hot water and let them steep for about 5-7 minutes. This allows the tea to develop its rich flavor. For a stronger tea, you can steep it a bit longer, but avoid oversteeping, as it can lead to bitterness.

Step 3: Sweeten the Tea

After removing the tea bags, it's time to add the sweetness. Stir in 1 to 1.5 cups of granulated sugar while the tea is still hot. Adjust the amount to your taste. Stir until the sugar is completely dissolved.

Step 4: Add Lemon (Optional)

If you prefer a hint of citrus, add fresh lemon slices or a splash of lemon juice to the sweet tea. This will give your Southern Sweet Tea a delightful twist.

Step 5: Cool and Chill

Allow the sweet tea to cool to room temperature. Once it has cooled down, you can refrigerate it to chill thoroughly. Make sure to cover the container to prevent any unwanted flavors from seeping in.

Step 6: Serve

Serve your Southern Sweet Tea over ice in tall glasses. Garnish with lemon slices, if desired. homemade sweet tea  Enjoy the refreshing taste of this classic beverage! how to make sweet tea with tea bags

Variations on Southern Sweet Tea:

Now that you've mastered the classic recipe, let's explore some exciting variations and twists on this beloved Southern drink:

Cranberry Iced Tea: Add a splash of cranberry juice to your sweet tea for a tangy and colorful twist. This Cranberry Iced Tea is perfect for festive occasions.cranberry ice tea

Matcha Dessert Tea: Infuse your sweet tea with matcha powder to create a unique Matcha Dessert Tea. It's a delightful fusion of Southern tradition and Japanese flavors.

Alcoholic Iced Tea: For a more adult version, try adding a shot of vodka or bourbon to your sweet tea. This Alcoholic Iced Tea is a hit at summer parties.matcha roll cake

McDonald's Sweet Tea Recipe: If you're a fan of the fast-food giant's sweet tea, you can replicate it at home. Simply follow the classic recipe and adjust the sugar to match McDonald's signature sweetness.ice tea vodka

Boba Dessert Tea: Create a fun and trendy dessert by adding chewy boba pearls to your sweet tea. This Boba Dessert Tea is a delightful treat that combines two beloved beverages.mcdonalds sweet tea recipe

Blue Hawaiian Long Island Iced Tea: For a tropical twist, mix blue curaçao and coconut rum into your sweet tea to make a Blue Hawaiian Long Island Iced Tea. It's a colorful and flavorful variation perfect for summer gatherings.matcha dessert recipes

Sweet Tea and Cornbread: Pair your Southern Sweet Tea with homemade cornbread for a classic Southern meal. The sweetness of the tea complements the savory cornbread perfectly.best sweet tea recipe

Bourbon Iced Tea: If you enjoy a bit of smoky flavor, add bourbon to your sweet tea for a robust and aromatic Bourbon Iced Tea. It's a great choice for those who appreciate a touch of sophistication.sweet iced tea recipe  sweet tea and bourbon

Sweet Tea Vodka Recipes: Experiment with different flavored vodkas to create your own Sweet Tea Vodka variations. From peach to raspberry, there are endless possibilities.making sweet tea

In Conclusion:Southern Sweet Tea, often referred to as Long Island Sweet Tea, is a beloved classic that has been enjoyed for generations. Whether you prefer the traditional recipe or want to explore exciting variations, this sweet tea is a versatile beverage that can be tailored to your taste. So, gather your ingredients, steep a batch, and savor the taste of the South in your own home. Cheers to the perfect glass of Southern Sweet Tea!

[aliciacrossofficial]

Starbucks Hopes Olive Oil-Infused Drinks Will Win Over Italy’s Traditional Coffee Drinkers

Starbucks, the world’s largest coffee chain, has announced it will launch a new line of olive oil-infused drinks in Italy. The decision has been met with skepticism in a country where coffee is considered a sacred art, and Starbucks has faced difficulties in past attempts to enter the Italian market.  

According to Howard Schultz, the CEO of Starbucks, the addition of olive oil to coffee will result in an “unexpected, velvety, buttery flavor” that improves the coffee and leaves a lovely aftertaste.

The new beverage line includes both hot and iced beverages and will be available at Starbucks stores in Southern California this spring. UK, Middle East and Japan are also planned for later this year.  

Starbucks has faced obstacles in the past in Italy, with some Italians seeing the chain as a threat to the country’s traditional family-run coffee shops, but the company is expanding its presence in the country. We are still working on it. 

The addition of drinks infused with olive oil could be seen as a strategy to appeal to Italy’s discerning coffee drinkers. Currently, Starbucks has about 20 locations there.

Starbucks now has about 20 stores in Italy, and the addition of the olive oil-infused beverage could be seen as a way to wow the country’s discerning coffee lovers. 

However, some critics were quick to dismiss the trend of adding olive oil to coffee, claiming it was a gimmick that undermined the purity and simplicity of traditional Italian coffee. Confident that the new beverage line will be a hit with consumers, Schultz said he was “excited” and “excited” about the launch.  

Read also: The Rise of LeBron James: A look at His Historic Career Achievements

The New Trending Drinks

Olive oil is a staple of Mediterranean cooking and is often associated with Spain, Greece, and Italy. Due to its monounsaturated fatty acids’ vitamin and mineral content as well as the polyphenols it contains, which are plant-derived micronutrients, olive oil is widely regarded to have health benefits.

The trend of adding olive oil to coffee gained traction on TikTok last year, with supporters claiming that it has anti-inflammatory properties. The introduction of the Oleato range by Starbucks is a clear indication that the trend is here to stay.

Starbucks has faced challenges in Italy, where the coffee culture is deeply ingrained, and independent, family-run cafes are the norm. The company faced criticism when it revealed plans to open its first store in the country back in 2018. However, Starbucks has remained committed to expanding its presence in Italy, and currently operates around 20 stores in the country.

The introduction of the Oleato range is part of Starbucks’ efforts to win over Italian coffee drinkers. The company has been careful to emphasize that it is not trying to teach Italians how to make coffee, but rather to show them what it has learned. 

With the launch of the Oleato range, Starbucks is demonstrating its willingness to experiment with new ingredients and flavors, while also paying homage to Italy’s culinary heritage.

Oleato Launch

The launch of the Oleato range comes at a time when fast food chains are struggling to make inroads in Italy. In the previous year, certain individuals on social media expressed joy upon hearing that Domino’s Pizza was exiting the Italian market. 

This is because of the fact that since its debut in 2015, the fast food chain has had a difficult time attracting customers in the country where pizza originated.

Local restaurants have been signing up to food delivery platforms like Deliveroo and Just Eat, making it increasingly difficult for fast food chains to compete. Starbucks’ decision to incorporate olive oil, a traditional Italian ingredient, into its drinks could be seen as a way to win over skeptical Italian consumers and secure the spotlight in a crowded market.

It remains to be seen whether the addition of olive oil to coffee will be a success for Starbucks, but the company’s willingness to experiment with new flavors and ingredients is a reflection of the changing tastes and preferences of coffee drinkers around the world. 

As the coffee industry faces constant evolution, it will be interesting to see how traditional coffee cultures like Italy’s adapt and respond to the changing landscape...Read More

Read also: Investors Watch Closely as Alphabet, Amazon, and Apple Report Q4 Earnings

Source: Celebrity News

[dan6085]

Ramen is a popular Japanese dish that consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with ingredients such as sliced pork, dried seaweed, and green onions.

Ramen has its roots in Chinese cuisine, but it was in Japan where the dish really took off and became a staple in the country's food culture. Ramen first became popular in Japan in the early 20th century, and since then, it has evolved into a diverse and beloved dish that can be found all over the country, from small local shops to upscale restaurants.

One of the key reasons why ramen is so popular in Japan is its versatility. The dish can be customized to suit individual tastes, with different regional variations offering unique flavor profiles and ingredients. For example, in the northern regions of Japan, ramen is typically served with a clear, salt-based broth, while in the southern regions, it is typically served with a thicker, pork-based broth.

Another reason for the popularity of ramen is its affordability. Despite being a filling and satisfying meal, ramen is often priced very reasonably, making it accessible to people of all income levels. This has contributed to its widespread popularity in Japan, where it is considered a staple food for many people.

In recent years, ramen has also become popular outside of Japan, with many countries now boasting their own unique variations of the dish. In the United States, for example, it has become a popular fast-food item, with chain restaurants offering variations such as spicy miso ramen and shrimp ramen.

In conclusion, Japanese ramen is a dish that has stood the test of time, evolving and adapting over the years to become a beloved staple of Japanese food culture. Its versatility, affordability, and delicious taste make it a popular choice for people of all ages and backgrounds, both in Japan and around the world.

[steffanmarco]

Millet based snacks to add in your diet

With the availability of a variety of snack foods available these days, it's a matter of having a look at the different products available.

These millet-based snacks are gluten-free, so you can enjoy them at any time of the day. These snacks are extremely low in calories and calories per gram.

Madras millet mixture

Yes, you heard it right. A Madras millet mixture is famous in the South-Indian states of Andhra Pradesh and Karnataka, especially among snack lovers. It is believed to contain a combination of millets with various savory elements, making it interesting and tasty in its own right.

This crunchy snack is mixed with rice and eaten for breakfast, mid-morning, or evening snacks. It goes by many names in different regions - Chivada in north India, Kachumbaris in southern parts of India, and Muthalapam (or yellow rice) throughout the country.

It's time you tried this delicious treat for yourself!

Ragi millet mixture 

These days, we are seeing a lot of artificial mix-ins in food products. But when it comes to the traditional millet-based snacks, the Ragi millet mixture is popular for its unadulterated taste. The mixture of various savories in equal proportions is why people love it!

We all know that each ingredient has its flavor and texture which creates an interesting party in the mouth. When these ingredients combine with other textures and flavors, they create a true masterpiece that you can't stop eating.

Great millet chakli

A new snack creation is surely a thing to look forward to! And when it comes to the craze and excitement of great millet chakli, nothing can beat that. We all know that millet has lots of nutritional benefits and is also known for its high fiber content, which makes it a favorite among health-conscious people.

 Mixing up some flavors and textures, this snack will make your taste buds dance with joy! Snack on some great millet chaklis as you go watch your favorite movie or continue reading your latest book. Whatever you do, just do not miss out on this unique mix of ingredients that will leave you craving for more!

Varagu/Kodo millet Athirasam 

Can you count on these nutritious millets to boost your energy levels? Varagu and Athirasam are two of the healthiest grains out there and are perfect for those looking to add a little extra nutrition to their diets. Made from a variety of grains, these millets are high in B vitamins, minerals, and protein that will help you feel energized all day long.

Varagu is also gluten-free, so it makes an excellent alternative for those who cannot eat wheat or have celiac disease. With its delicious taste and chewy texture, this millet will quickly become a staple in your diet!

Most people today love eating fast food, but the problem with it is that you don't get the fruits and vegetables that you need. How many of us would like to eat fresh fruits or vegetables, but at the same time, there is something wrong with not eating junk food? A healthy diet and a healthy lifestyle are essential to our health.

[nyc-uws]

It’s time to rip up your lawn and replace it with something you won’t need to mow

A green yard without the grass.

By Jean Feingold | Published Jun 27, 2021

While meticulously manicured grass lawns are a staple of modern neighborhoods, these plots of green come with many downsides. Principal among them is the need for regular mowing, a chore that primarily serves to stave off your neighbors’ disapproval by conforming to a dated suburban ideal.

You’re tired. We’re tired. It’s time to consider an attractive, low-maintenance alternative by replacing your lawn with ground cover plants that don’t require any mowing at all. Once these plants take hold, they can be irrigated much less frequently than lawns—maybe once every six weeks if it hasn’t rained. Many are also resistant to pests.

“It’s a joy not to have to mow and still have everything look green,” says Wendy Wilber, the statewide Master Gardener Volunteer Program coordinator at the University of Florida’s Institute of Food and Agricultural Sciences. We agree—let’s get you started on your path to a better lower maintenance yard.

What to plant, based on where you live

Native plants are often your best choice for successful ground covers. If you have pets, you may also want to ensure your preferred plants don’t have seed heads that could attach to animals passing through. Here are some natives for planting in different geographic regions. The first three grow well in Florida, Georgia, Louisiana, Missouri, Mississippi, and Texas in full or partial sun.

Powderpuff mimosa, or sunshine mimosa (Mimosa strigillosa), is a fast-growing 3- to 4-inch-tall plant with purple powderpuff flowers. It grows in Arkansas and the southern states listed above.

Frogfruit (Phyla nodiflora) grows 3 to 6 inches tall and has white flowers. Its broad range stretches from the southern half of the US to the tropics, including Arizona, California, Hawaii, New Mexico, Nevada, Oklahoma, Oregon, and Utah.

Lyreleaf sage (Salvia lyrata) grows 1 to 2 feet tall with a rosette of leaves at its base. It has blue flowers and fragrant foliage like its culinary cousin. You can grow it in the Midwest, Northeast, and Southeast.

While not a native plant, perennial peanut (Arachis glabrata) is a popular ground cover. Since it hit US soil in 1936, it has not spread into native areas or become a nuisance plant, IFAS says. It reaches about 6 inches tall and has yellow, buttercup-like flowers. A fan of warm temperatures, it grows in full or partial sun throughout Florida and in the southern parts of Alabama, Georgia, Louisiana, Mississippi, South Carolina, and Texas.

[Related: Build a garden for native pollinators]

The next three native plants are suitable for installations in shade or partial shade and cooler climates.

[yel-halansu]

Hiya! Perhaps do you have any in-depth information on Vulcan fauna? I have read the page on Memory Beta but there aren't many info on various species, so I was wondering if there was some more material I was unaware of. Thank you!

Na'Shaya! There isn't much additional information on the animals that do appear on Memory Beta, however it seems to be missing some creatures that are mentioned in the VLI and other sources. I've compiled all the info I could find here for reference. I apologise because this is not really what you were hoping for, but perhaps it will be useful to the fanfic writers (and xenobiologists! 😛) out there:

A'lazb: a kind of very small, transparent spiders who, like their Terran counterparts, have the ability to weave near-invisible webs.

Askor: an animal with the ability to change color, much like Earth chameleons do.

Aylak: small scavenger animals that are palm-sized, dark brown in color, and have six clawed legs and two whiplike tails. They tend to live in the driest parts of Vulcan, and often perish for lack of water. Dead aylakim serve as a primary part of the diet of the le-matya. Though not domesticated, they seem to enjoy the attention of observers when in captivity.

Ch'kariya: a small mammal resembling a Terran weasel, with pale skin, sparse hair, and two large forepaws with six razor-sharp claws which it used to climb and dig. These burrowing animals are active during the day, often foraging for food to maintain a high metabolic rate. Chkariya relied largely on plant roots for nourishment, but also ate fruit, carrion, and the occasional small animal. They are extremely friendly and bold enough to be fed by hand, and to venture into the cities and destroy carefully-tended gardens, much to the dismay of the Vulcan population.

Dokai: a large domesticated fowl that is used for keeping weeds and insects out of the crop fields in the circumpolar region of Vulcan.

D'rachanya: an extinct breed of flying reptile, similar to the dragons from Terran legends.

Dzharel: also spelled jarel, this creature is a pony-like horned animal with clawed feet and a distant relative of the kenel.

Fnell: an extinct wildebeest-like animal which used to be raised for meat and milk.

Haurok: a kind of bird.

Hayalit: a small burrowing animal, their flesh is edible and said to taste like chicken.

Huum: an extinct bison-like animal, with clawed feet instead of hooves, which once roamed the desert in vast herds.

Kaashk: an extinct bobcat-like animal; widely domesticated as a pet in pre-Surak times.

Kenel: an extinct animal, somewhat like a cross between a horse, camel and gazelle, with rhino-like skin. It used to be widely domesticated for riding.

K'karee: a species of poisonous snake with mottled blue-gray skin. When the k'karee coils to strike, two sacs located below its throat expand outward, creating the appearance of a small pair of silvery fins and giving it the ability to project its venom in a concentrated spray with an effective range of up to 5 meters. The k'karee poison is not in itself fatal to humanoids, but it can temporarily paralyze a limb (for 24-48 hours) or cause blindness if it hits its target in the eyes. Either can leave a victim an inviting target to further attacks by the snake or by other predators in the area, unless proper antitoxins can be promptly applied.

K'nurt: a rabbit-like rodent.

Kriil: an alligator-like reptile of northern waterholes and lakes; it is very ancient and used to be a lot more common before Vulcan underwent desertification.

Krin-tu: also known as krinti, an extinct wolf-like animal.

Krovill: an animal that despite not having any teeth, can eat anything from an artichoke to a xylophone.

Lanka-gar: a predatory night flier, known for their wheeling shape and the downward swoop it used to catch prey.

Lara: the lara bird is bright blue in color, and resides in desert areas such as Vulcan's Forge.

Le-matya: a predator, similar in size and shape to a Terran mountain lion, equipped with poisonous claws and fangs. Their fur is green, grey, yellow or orange and sometimes has diamond patterns. Their hide is almost impenetrable. Known for its lightning-fast reflexes, they attack anything they saw or smelled, and drinking the blood of their victims even if they have recently fed. They will also feed on carrion, such as dead aylakim. The deadly nerve toxins in their claws were capable of killing a small animal within minutes, or paralyzing and even killing a humanoid. There is no known cure for le-matya poison. Due to their aggressive nature, no le-matya are allowed on any of Vulcan's nature preserves: if one enters a preserve it is removed as quickly as possible. Le-matya live in the deserts near ShiKahr, the Valley of the Seven Winds, and the volcanic plains; and tend to stay as close as possible to the desert waterholes. Specimens as large as 90 kilograms had been reported in the vicinity of the Cheleb-khor desert. Le-matya typically live in the hills but do emerge in times of drought when native prey was sparse, and have even been known to wander into the cities and attack pets.

Mah-tor-pahlah: a type of bird that mates for life.

Masu-sark: also known as the Vulcan water-beetle. A type of insect native to the coastal regions of Vulcan.

Mazhiv-oluhk: also known as sand viper. A common blue-green serpent-like animal native to Vulcan.

Mazhiv-ukram: also known as sand worm. This large, mysterious animal is so rare that many believe it to be merely a legend. It is said to have large eyes, fleshy-looking mandibles, a mouth with no visible teeth, two long antenna-like or tentacle-like projections above its eyes, and a tough segmented body. It burrows underground but emerges to the surface to hunt for prey.

Melshk: a very rare, snake-like reptile that lives deep underground.

Mor-gril: a wolverine-like animal.

Muuk: a skunk-like animal. Extremely rare, and not related to any other living species.

Mu-yor-spahk: called Nightclaw in Federation Standard, a mysterious animal on the prohibited list within the United Federation of Planets and thus protected from hunters.

Myrmidex: a type of multilegged animal that roams Vulcan's desert wastes.

Pandree: a python-like animal, noted for the ability to lure prey into traps dug into the desert sands.

Plakrala: also called Bloodwing, a majestic, heavy carrion-eater known to require a long takeoff distance. They were also introduced to Romulus by the migrants from Vulcan during the Sundering.

Quattil: leaping herbivorous creatures that travel in herds. In the distant past, these animals were often preyed upon by flying predators. In spite of their main predators going extinct, the quattil retained an ancient deeply driven instrinct to flee whenever they saw a shadow over them.

Ran-tu: also called a "ranti". An extinct dog-like animal; widely domesticated as a pet in pre-Surak times.

Rikrusal-fo-aushfa: molusks that live in the modest seas of Vulcan. They are edible, but most Vulcans do not eat them due to their strictly vegan diet.

Salan-faufa: also known as wind-rider, these are flying creatures with delicate, translucent bodies that live in the highest areas of the deserts of Vulcan, such as the L-langon Mountains. They are too frail to ever touch the ground, and have hollow bones, tissue-thin skin and transparent fur, and glow faintly in the night like fireflies. They spend their entire lives in the air, hunting, mating, giving birth and dying without ever touching the ground. No one understands how wind-riders are able to survive Vulcan's harsh environment. They are very rare, so seeing one is considered very fortunate for those interested in the fauna of Vulcan.

Sa-te kru: a type of large, cat-like creature. Like the le-matya, the sa-te kru is a formidable and dangerous predator.

Sehlat: Probably the most beloved Vulcan animal, the sehlat is a large bear-like creature with six-inch fangs and fur that covers their bodies completely. In spite of their fierce appearance, they have a friendly temperament and some breeds of sehlat have been domesticated in Vulcan since the Time of Antiquity, being used as transportation, beasts of burden and household pets. These domesticated breeds are far smaller than the wild sehlats that prowl the harsh deserts of their homeworld, and they are thought to be excellent pets for Vulcan children to learn discipline and responsibility (though domesticated, nobody wants to get in the way of a hungry sehlat!). Sehlats are thought to have originated in the temperate forest areas of the southern hemisphere of Vulcan, but they spread and adapted well across the entire planet. Their fur protects them from desert heat and they have excellent hearing. They did not like to climb and prefer to remain close to the ground, which provides a way for travelers to escape any potential attacks if they encounter a sehlat in the wild. They are omnivorous, and wild sehlats feed on grubs, roots, and small burrowing animals. Some of the many breeds of sehlat include the nesh-sehlat, the khav-sehlat, the vai-sehlat (used by the ancient warriors to travel across the desert, and said to slumber in large groups in their lairs) and the wild norsehlat. An Vulcan proverb states that the norsehlat has no conception of right or wrong, yet the Vulcans do not allow them to eat their citizens.

Sha'amii: also spelled sha'mi and sham'amii, this animal is halfway between a Terran sheep and a goat. They are domesticated and live in the Sas-a-shar desert surviving on the native browse. They yield edible milk, and their long, silken wool is a staple of the Vulcan fashion industry.

Shatarr: a poisonous breed of lizards that live under rocks or in small caves and burrows. They are known for striking out at prey or intruders who pass near the entrance to their homes. Specimens can grow as large as two meters, and the larger ones have been known to attack human-sized prey. Shatarr poison is a neurotoxin that quickly attacks the victim's nervous system, causing massive muscle spasms. For the small animals that are usually its prey, death occurs within minutes. If a larger animal or humanoid is bitten, the poison requires more time to take effect, which gives the victim an hour at most to seek treatment.

Shavokh: a graceful hunting bird with gold and brown feathers, a 2.5 meter wingspan, and a powerful musculature that allows it to propel itself along the mild wind currents of Vulcan's atmosphere. This carnivorous bird possessed two pairs of sharp golden talons, and its prey consisted of small rodents and reptiles. The legends say that encountering a shavokh when travelling through the desert brings good luck, for where it descended to ground, one would find ground water or a soak not too deeply buried nearby. The shavokh does, however, also eat carrion, occassionally making them an unwelcome sight to desert travellers.

Shkral: a rat-like rodent, very common.

Starok: a nocturnal mouselike mammal with forelimbs modified to form membranous wings and anatomical adaptations for echolocation by which they navigate, much like a Terran bat.

Tcha'besheh: also known as a'kweth or Underlier, it is a large silicon-based lifeform that live on Vulcan, similar to the Hortas of Janus VI. They are large beasts that were the size of a great house and possessed several tentacles. Very little is known about the Tcha'besheh's biology or their evolution. They do not apparently need to respire, require oxygen or feed and were one of the first recorded species that lived on a planet alongside carbon-based lifeforms. As a series of intense solar flares started to shape Vulcan into the desert world it would become, in order to avoid extinction, the Tcha'besheh moved underground and continued a secluded life far beneath Vulcan's surface, being extremely difficult to detect by scans. They are highly intelligent and are considered to be the Vulcan equivalent of whales, however they are not aquatic, but travel beneath the sands of their homeworld. Legends say that in the ancient days, before the proto-Vulcans developed language, one such Vulcan known as The Wanderer learnt his first word through an encounter with a Tcha'beseh.

Tchakarya: also called "chkariya", it is a small, ferret-like predator.

Tchorka: also called "chorka", it is an extinct camel-like animal that was occasionally domesticated as a beast of burden.

Teresh-kah: also known as silver birds, they have chromium-coloured feathers. They are falcon-sized and have an eerie cry; they are said to sing only at dawn in order to greet the sun. They nest furtner north in the L-langon mountain range and usually come over the Sas-a-shar desert at dawn.

Tugno't: a sheep-like animal native to Vulcan. Its soft, curly woool is used for making heavy robes.

Valit: a small rust-colored burrowing rodent with powerful claws capable of digging through the hardest soils or even volcanic rock. It lives in large family units in vast underground complexes and emerges onto the surface world only at night. The creatures are highly intelligent, and xenobiologists at the Vulcan Science Academy have recently begun experimenting with domesticating the creatures.

Vralt: an animal similar to a wild mountain goat.

Vulcan ant fish: foraging aquatic creatures that live in colonies and work for the benefit of their community, in the same way that the honeybees of Earth do.

Wihlb: an extinct peccary-like animal that was occasionally kept in captivity as a pet.

Wuhrf: a mildly venomous, chameleon-like reptile.

Yel-hafa: also known as the Sundweller. These large flying peaceful beasts spent their entire lives gliding through the desert winds of the Vulcan homeworld. It is said that they mated in the skies and never touched the ground. Not even the predatory Shavokh were known to hunt them. Despite this, they were known to be fragile animals and were believed extinct by the age of Surak. It was believed that the wars that were destroying the planet, as well as the pollution released into the atmosphere, had killed the Sundweller populations, however, a few were still known to be seen at the time. Due to the rarity in seeing these animals, it was believed that should one be seen then it should be considered an omen of bad things to come.

Yon-kushel: also known as the Firebird. A very rare species of bird, said to live for only a few moments after hatching. However, the Firebird's short life is filled with more joy than what a hundred beings could experience in their lifetimes added together. Beings from the farthest reaches of space have fought and killed for the chance to see a Vulcan Firebird. Typically, it took anywhere between three hundred to a thousand Earth years for Firebird eggs to hatch. The reason for the difference in hatching times was due to a need for another being to nurture the Firebirds to life, resulting from an inability to exit their eggs independently.

Zhekenel: an extinct zebra-like animal with clawed feet; a distant relative of the kenel.

Sources: Memory Alpha, Memory Beta, Hidden Universe Travel Guide: Star Trek: Vulcan, The Way of Kolinahr: The Vulcans, VLI glossaries, VLD.

[carbrakes-and-stakes]

Two brains are better than one | Morgan & Alain

Morgan insisted on going to the butcher herself sometimes. The stores of brains at home were plentiful enough, Morgan couldn’t remember a time when there hadn’t been a few specimens in the shed out back. But since accidentally having a taste of what, as Deirdre gently reminded her, she was meant to feast on, she found herself speeding up the time between meals, hoping that if she stuffed herself with enough squirrels and deer and racoons she might forget that people taste like a three course dinner meal at midnight. That angst didn’t even take into account that she was trying to space out her feedings a little more so she wouldn’t be caught with puny, mortal strength with a hunter again. The whole situation was a mess. But, as a reasonable, grown-ass zombie girl who was definitely not resenting the blandness of squirrel brain, she could go to the butcher and top herself off easy. She rocked on her feet in line, her number pinched between her fingers as she waited.

Sometimes she liked to wonder how many of the customers were like her. A woman had just left with a hefty tub of pig’s blood. And the man at the counter now was asking for brains too. Morgan watched him take his number and mosey to where she waited, comfortable as anything, if not a little tired in his bones. Had he been dead for long? Was it a new death weight, or something much older? Morgan smiled at him. “Don’t see  a lot of people asking for brains around these parts,” she said. “You cook like that a lot?”

Alain did not use to have a thing for cooking offals, but as years passed and he became more sensitized to the consequences of the meat industry, but could not bring himself to give up on eating meat, he had decided that he would start using parts who were usually doomed to end up to the trash, and to turn them into savoury dishes. Veal liver was one of his favorites, but sheep brain was a close second, and exactly why he had pushed the butcher’s door today. Fidgeting idly with his fingers, he waited for his turn, not paying too much attention to his surroundings but rather thinking of who had died instead of him. He had managed to convince himself that it was just an elder who was passing by the shop as Regan screamed, but not knowing for sure was far from pleasant.

He picked up the number given to him and moved to the side to wait. He eyed at the woman smiling at him and refrained a frown. Instead he raised an eyebrow, and scoffed in surprise as she started to talk about his order. Well, it was nice to see that he was not the only one who had taken in interest for pieces that most people would have deemed disgusting. “Oh. Ahem,” he cleared his throat. Well if this did not make it obvious that he was not  good at small talk, what would ? “I do, actually, what about you? I’m planning to make Pad thai with it,” he explained, uncrossing his arms and relaxing a bit in his stance. Talking about cooking was a nice way to start a conversation with him for sure.

Morgan was warmed by the man’s awkwardness more than anything else. Maybe if they had a secret sense, like the fae did, it might all be easier. Here there was no instant safety and, heck, for all she knew, there were hunters trolling the parking lot or working in the shop. It was only paranoia if she was wrong, right? She let out a breath, remembering that this was not the time to let her body return to its natural resting state of death, and smiled again. “Pad Thai?” She asked. “That sounds way more appetizing than the casserole I have planned. I’m uh, still kinda new to cooking this way. But you—“ she couldn’t get a sense of him beyond that he mostly wanted to go home, and who could blame him? “You sound almost like a pro at this, yeah?”

“Southern Asian cooking is really interesting,” Alain replied as she mentioned that she had planned to make a casserole with her purchase. It was not a bad idea, but she would get tired of it, eventually. “I’ve done quite a few casserole with those,” you could tell from his tone that he was not exactly thrilled about these anymore. “I would not say I’m a pro, although I did place second in the pie contest,” he scratched at his cheek and shrugged. He had not expected a win, considering his pie was possibly the most simple in the contest but he’d been glad to see that taste mattered more than aspect to the judges. “Anyway, I feel like cooking is about being able to turn something no one likes, into something great that people will want to eat no matter the ingredients.” Calf sweetbread was another one of his favourites, and it made him wonder if brains could be nice in a vol-au-vent. “I think you should try making Vol-au-vent with those. That might work  well,” he assured her, a bit too enthusiastic perhaps, than one should be about brains.

So brain casserole wasn’t a thrilling time for other zombies too, not just her. Morgan smirked at his knowing tone. It was kind of a shame. Nothing was more of a staple from her childhood suburbias like a baked casserole. She should have made more when she was alive. Now that brains were the only worthwhile food, all she could see them as were wasted tubs of mush. “Wait, you won the pie contest?” She asked, a little heartened that at least it was someone who had a hard time tasting. “With what? Don’t tell me a brain pie. Did you at least get a fun prize?” She wasn’t sure how she felt about his philosophy. She liked working with things she knew people would like, especially when she could taste so little of it herself. If she managed to taste anything that wasn’t brains or ‘why yes, my tastebuds can still catch fire,’ it was the kind of ghostly whiff of flavor she was used to getting at the bottom of a seltzer can, which was, more or less, nothing. “Okay, prize winner guy,” she said. “Tell me what a--” she hesitated, certain she was going to butcher the syllables, they were already turning fuzzy in her head. “Vole-a-vent? Is? And I’ll give it a try. Soon, even, with this order.”

“I’m pretty sure a brain pie would have earned me a place in the flop 3,” his shoulders jolted up as he held back his laughter. If Alain could avoid having the whole butcher shop look at him, he would avoid it. “I made a tatin pie. Apples, sugar and butter. I used to have that all the time when I was a kid,” he scratched at the stubble on his cheek and shook his head at her next question. Nope, a karkinoid was not really the kind of prize he wanted to win in a contest, but the certificate was nice. “A goddamn lobster. Not a big fan of seafood, unfortunately,” he gave her a shrug and let his eyes wander toward someone who was picking up bones for his dogs. Heh, now he remembered what he had forgotten to ask the butcher for. “Mmh?” He held up his finger and repeated slowly “Vole o vent. It means flies in the wind, in French. It sounds fancier than it is. It’s puffed pastry and a creamy sauce with sweetbread. I think you can replace this with brains and perhaps, to really enhance the taste of brains, you could mix some directly into the sauce,” his brows furrowed. This should work. It probably would make one hell of a recipe for people like them who enjoyed those parts the rest of people sulked at.

Morgan took out her phone and started taking notes on her phone. It sounded decadent. The texture of the pastry would at least shake things up, and a sauce--she couldn’t remember the last time she’d had anything for herself that came with a sauce. As she took it all down, she felt an odd twist of guilt, it was a lot of trouble for something she had to eat by herself. Maybe she could share it with Remmy if they would ever talk to her again, but that was a fat chance. She smiled kindly at the French zombie all the same. “It sounds like you’ve really got your stuff together,” she said. “Um, can I---” She hesitated and searched the shop. No one around screamed hunter, at least. “I just kinda wonder, don’t you ever find it hard? Getting up every day with your real life behind you, trying to figure out how to put all the days in front of you into some kind of sense. Even if it’s longer than what you had before it’s not the same. And you can’t really explain it to most people, because they’ll never understand what it’s like to be like you in the first place. Uuh...it’s okay, if this is too forward. We don’t actually know each other and---” She checked the order counter. One second, three seconds, five-- “Yep! That’s my number, so, we can be good, really.”

“Wow, this got quite existencial really fast,” scoffing to himself, he brushed his laughter hand with a motion of the hand, making it clear that he was not making fun of her at all, but rather surprised by this turn of event. “But to answer to your question, I make do. Besides, you never know what tomorrow might be made of,” he shrugged. Part of what she said made him raise his eyebrows. Could it be possible… that she heard about the banshee scream? It was true that he had more time left than a week ago… technically. “How did you…” he shook his head. Nevermind how she knew. “You’ll send me pictures of your vol-au-vent ? If you need tips, I can send you a copy of my recipe notebook,” he offered. She went to pick up her order and he nodded politely at her. Alain, who had never been one for small talk, had started chatting more easily with others recently. Maybe being happier had helped him open up to people. Either way, it was nice and he couldn’t recall the last time he felt as if things were nice. “It was lovely talking to you.”

“Sorry, just been thinking too much to myself probably,” Morgan said lightly. She hadn’t realized that he didn’t put together the connection between them and it was far too awkward, too public to say, oh, I’m a month and change on the other side of death, how about you? But she gave him a warm look and hefted her brain supply for good measure before tucking it into her woven grocery bag. “Oh, you know, lucky guess,“ she said. “I can be too forward sometimes, I know. But we can chit chat on main, like normal people, if you want. Even without the existential angst! I’m Morgan. And you are—?”

“Who doesn’t,” Alain brushed it off, and glanced away from her, looking up at the order counter. It would not be long for him either, now. The piece of paper with the number on was now all crumpled from him fidgeting with it. He took his eyes back to her and watched her pack her purchases. “No harm done. I tend to be the exact opposite of that, so that’s a nice balance,” he almost smiled. Still there was kindness in his eyes as he nodded in agreement. “Let’s. Be normal people with the right amount of existential angst only,” his lips pursed before he replied. “I’m Alain.”