#like 90% cacao bittersweet
Explore tagged Tumblr posts
Text
One Last Time Around

Photo CC 4.0
Written for the @extremetimedchallengeexchange. Prompt: Platonic Sides in a human AU. Found family, dystopia, happy moments in a not-so-happy situation a plus. No fluff, no crack, no romance.
WC: 2414 - Rated: T - CW: Major Character Death implied off-screen, dystopia & post-apocalyptic -
âIs that a bicycle?â
Pattonâs sudden question pulled the group from their thoughts and they stopped their trek through the underbrush. Six pairs of eyes followed the boyâs excited pointing. Remus was closest and gave his shoulder a little squeeze. âNot quite, buddy,â he grinned. His cheeks ached at the movement and his voice was scratchy. How long had they been walking? âThatâs an old ferris wheel.â
âReally?â Patton wiggled, jostling his hoodie and momentarily hiding the bright yellow warning light on the fever chip at the back of his neck. He turned to look back at Logan. âLike the one Fern rode at the county fair?â
Ever the teacher, Logan crouched down and smiled at the boy like he was a star pupil. âYes, Pat. Precisely.â Fingers twitching on his shoulder straps, Remus just knew it took everything Logan had to not whip the book out of his pack right there.
The remnants of that morningâs rain still dripping from the trees was a powerful deterrent.
âCan we get closer?â he asked, eyes now trained on Virge.
He already had his tracker out. He frowned, pulling his hood lower and shielding the screen from glare as he peered down at the splashes of color. âThereâs no-one around,â he said after tapping at the screen. âSome warm spotsâŠÂ way too small for people. Racoons, probably.â Virge looked up at Janusâ sharp inhale and shook his head, both sets of eyes snagging on Pattonâs bandaged hand. âTriple checked. None of âem have fevers.â
When Virgeâs scanner pinged, theyâd dropped to the ground, hoods pulled down and masks up. Virge was the only one whoâd moved, pulling out the scanner and muting the quiet alert, intent on the screen. He made a cutting motion with his hand and they stayed down, barely breathing. Waiting.
It had taken more than an hour for a sick babyâs wails to announce the familyâs proximity. Theyâd stayed under cover as the family passed less than a hundred yards from their hiding spot.
Not everyone waited before shooting like Lucas and Janus did.
Thank fuck for the old weather beacons still in orbit. The damn things would outlast them all. And with nobody left in mission control, there was no-one to turn off Virgeâs credentialsâgenuine or borrowedâand stop him from drinking up all the data those satellites still rained down with every pass.
Returning Janusâ curt nod, Virge shrugged and powered down the device before stowing it away in his pocket. âItâs clean. That infected family we saw yesterday didnât come from here.â
Hope dancing in his eyes as he grinned at each of them in turn, Patton bounced on his toes. âSo we can?â
Lucasâ thumb brushed over the safety on his M70 and looked to Janus.
Binoculars raised, Janus peered between the trees. âThereâs a parking lotâŠâ The team held their collective breathe. At best, a full parking lot meant the fair would be full of the dead. At worstâŠ
âDeserted,â he said at last. âIt looks like they hadnât quite finished setting up. Thereâs stuff on pallets in the back lot. Maybe something useful, even.â After one more look, he lowered the binoculars, a glint in his eyes. âItâs safer than the City,â he said, seeking Roâs gaze.
Ro was staring at the back of Pattonâs neck and when he looked up, his eyes were wet. âYeah,â he said, and cleared his throat, a smile plastered over his face. âBooks are great,â he added with a bow to Logan. âBut you should see it for yourself.â
~
The sun hadnât yet breached the highest trees by the time they reached the edge of the fairgrounds. What was left of them, at least. Scraggly ragweed had grown up through the cracks in the asphalt, most of it not even taller than Patton. He was cautious before touching any, inspecting the flowers first to be sure it wasnât hogweed.
His cries had been what had made them find him. It was early days, back when they thought the only ones left were the immune. Back before the mutations hit. Thereâd still been birdsong back then.
He and Ro had been the ones to find the little boy. Hands and mouth raw from trying to eat the flowers, heâd sat crying in the middle of a patch of the towering weeds. Older than he looked even back then, the âthrowawayâ monitoring chip they stuck on infants hung loose on his forehead. All the hospitals must have gone to shit before his parents could get him in to have it properly removed after his first birthday.
Patton had sat there, just fucking bawling. Alone. But instead of recoiling from them, tall scruffy strangers, the little boy had reached for them, that now familiar hope in his big teary eyes.
Remus had kept just enough sense to check the back of the kidâs neck for a fever chip. Its bright green glow bounced off the faded note duct-taped to his dirty sweater.
His name is Patton. Please take care of him when Iâm gone. Bless you. - Lynne
âWowâŠâ Patton stood beneath the ferris wheel, staring at the sunlight glinting of the top car. The wheel was huge, a good three or four hundred feet up in the air. It had been made of solid durasteel, too. Not a speck of rust anywhere on it and the rotors, sealed to keep out dust and shit had done a good job of keeping out the weeds.
Remus whistled. This county had had serious money. Back when magic numbers in a digital bank statement meant anything, anyway.
âWe clear,â Virge reported, coming back from checking the perimeter with Lucas. âThereâs no-one for miles.â
âAnd thereâs a generator,â Lucas said, coming back from checking the perimeter. âSolar,â he added, unable or unwilling to suppress a grin. âBetcha last watch Lo and Virge can get it working.â
âThatâs a loserâs bet,â Remus laughed, pointing to the tool belt already clipped to Virgeâs belt. âYouâve already had a crack at it, havenât you?â
âI will admit,â Logan murmured. âIt would be gratifying to charge my tablet.â
Pattonâs bright eyes followed the conversation, stitching together what else they might get to work with a little juice.
âGo for it. Ro, you take Pat around to explore.â Patton grinned and grabbed Roâs hand and took off down the row of carnival games before he could say another word.
âIâll go with them,â Lucas said before catching up.
âOkay, while you two see if you can get those generators going,â he nodded to Logan and Virge, âMe and Jayâll see supplies there might be. Meet back in one hour.â
âOr sooner,â Logan said, eyes following Patton down the row of games.
âOr sooner,â he agreed. âElectric lights would be a good signal you did it.â
Janus waited until theyâd disappeared on the other side of the trailers before finally voicing what theyâd all seen that morning. âHow long?â
Remus let his eyes close and swallowed back the growing lump in his throat before taking a deep breath. He let it out slowly, then opened them, heading toward the stacks of pallets wrapped in frayed plasti wrap. âDepends on the variant,â he said as they walked. âThe kid dodged whatever got his mother, and heâs still below one-oh-two, but everyone I saw had been bad enough for the ER, itâs not necessarilyââ
âHow long, Dr. Prince?â Janus asked again.
Stopping, Remus sighed. âIf he goes redâŠâ He shook his head. âA day? Two?â
Janusâ jaw twitched, but he nodded. âUnderstood.â
~
The first two pallets turned out to hold nothing but folding chairs and more fencing. On the third, though, he and Jay hit the jackpot.
âThank fuck for sodium benzoate!â Remus muttered, turning over a sealed package of âbeefâ jerky.
Janus chuckled, shoving handfuls of powdered milk packets for some fancy ass ice cream maker into an empty duffle bag. Powdered Gatorade went next. âWasnât that stuff supposed to be bad for you, Doc?â
âStarvationâs worse,â he said, grabbing all four cases before tugging Janusâ sleeve. âHey, look at the bottom layer.â
They stared together case after case of bottled water. âPlasticâs bad for a lotta stuff. Itâs good for us right now, though.â
Before Janus could answer, warped music doppled out of a nearby speaker, quickly balancing out into a jaunty melody. They looked back at the fair. A merry-go-round had started up and LEDs in a rainbow of colors twinkled from every structure.
âHoly fuck, they did it!â Remus muttered, shaking his head. âCâmon, weâll let the others load up, too, But firstâŠâÂ
They both stilled when the faint sound of Pattonâs excited cheers carried over the music. âBut first him.â
âYeah.â
~
They managed to get Patton to slow down long enough to have some Gatorade and a few bites of food before he was back on his feet, pulling Lucas and Janus toward the carnival games. âIâm not hungry,â he said, smiling up at them. âPlease? I saw a game with big rifles just like yours! Letâs try it!â
Lucas ruffled his hair and nodded. âAlright,â he said. âThose games are rigged but Iâll teach you how to aim around it.â
When they returned about an hour later, Patton walked a little slower and he didnât fight Remusâ suggestion to take a break before leading Ro off to a Test Your Strength game. The others sat quietly and listened to his peals of laughter each time Roâs hits sent the little ball up to the top.
The mirror maze was next, and Logan and Virge pointed out all the little tricks for finding his way through. The trio emerged, victorious, with Logan and Virge swinging Patton back and forth like theyâd done back when he was tiny.
âWill you ride the Ferris Wheel with me?â he asked, holding out a hand to Remus.
âYou two are the logical pairing,â Logan said, quieter than he usually was in Teacher mode.
Patton nodded, turning and pointing at the cars. âLogan explained how it has to stay balanced. Weâre just right to be in the same car.âÂ
âEach of you will need to join them in alternating cars,â Logan said when theyâd reached the loading area. âAh, I will man the controls, if you donât mind.â
âItâs okay to be scared of heights,â Patton said, reaching over to squeeze his hand.
Loganâs eyes widened before he smiled and cupped Pattonâs cheek. âYou notice everything, donât you?â
With an answering giggle, he patted the back of his hand and nodded.
âWell, that means me and Jay in one car, right?â Virge said, looking around the group.
âYes,â Logan nodded. âAnd Lucas and Roman will balance it all out.â
âWhich color car do you want to ride in?â Remus asked, giving Pattonâs hand a little squeeze. Â
âThe blue one!â he said, pointing.Â
âBlue it is,â Logan replied and worked the controls. He opened the door to the first car to stop, nodding to Virge and Janus.Â
They ruffled Pattonâs hair as passed. âSee you in a bit, Kid,â Virge murmured and climbed in.
Logan let a few empty cars slowly trail past before loading in Ro and Lucas. Lucas rubbed his head and Ro bent to hug him. âIâve never been on a Ferris Wheel, either, you know.â
âReally?â Patton asked, eyes big.
âReally,â Ro whispered. His adamâs apple bobbed, but he kept his smile.
With a little laugh, Patton shooed him into a car.
Finally, the blue car stopped and Logan opened the door. âAll aboard,â he said. âTell me about everything you see up there.â
âI will!â Patton grinned and clambered inside.
Loganâs hand tightened on the handle and Remusâ boots stuttered on the platform. Blood roared in his ears and he swallowed hard, lips curled up into his best smile.
Half-obscured by the back of his hoodie, Pattonâs fever chip glowed red.
âAll aboard,â Logan said again, quieter.
Remus cleared his throat and pushed on a smile. âHey, make room for me,â he laughed into the mostly empty car.
Giggling at his joke, Patton scooted a bit over on the bench. His choice had been lucky. Most of the cars had benches on either side, requiring two riders to sit face-to face. The blue car held a single swiveling bench so the riders could sit side-by-side.
As their car began the lift, a little laugh spilled from his lips. âI can see the river from here!â he said. âOh! And look at all those flowers on the other side!â
They took in the sights, the music fading as they got closer to the wheelâs zenith. Patton pointed out every detail, smile bright, even as his voice faded and he shook his head.Â
âHey, Buddy, you okay?â Remus squeezed his hand. It was so hot.
âIâm okay,â he said, still grinning though he shivered. Remus pulled a blanket from his pack and wrapped it around Pattonâs shoulders.
âBetter?â Remus asked.
âBetter. But you feel cold,â he said, touching Remusâ hand. âYou sure you donât need it?â
âIâm good, Buddy,â Remus said, passing Patton a canteen. âDrink a little, yeah?â
Dutifully, Patton sipped at the water, then handed it back when the wheel began to descend. âEverythingâs so pretty up here!â he said before waving to Roman and Lucas when their car slipped into view.Â
Slowly they came back down, but before Logan opened their car, Patton asked, loud enough for all to hear. âCan we go again?â
âTry and stop me!â Lucas called back. Ro and Virge gave thumbs up and Janus said something too quiet to hear. His smile was all the answer Patton needed. Â
âThe wheel is in good condition,â Logan responded, looking to Remus for his answer. "It is more than adequate for several more rounds."
âAs many times as you want, Buddy,â he said, wrapping his arm around him. The boy curled into the hold, clapping his hands twice before letting them fall to his lap.
âThank you, Logan!â Patton called back through the open windows as the wheel began to move again. Feet swaying with the movement of the car, he grinned and held Remus hand, sliding close again. âThank you, Virge!â he called. âThank you Jay and Lucas and Roman!â Finally, he turned his sweet little face up to Remus. Patton leaned heavily against shoulder, cheeks bright red with fever. âThank you so much, Re. This is the best day ever!â
#sanders sides#ts remus#ts patton#ts roman#ts virgil#ts logan#ts janus#ts orange side#ts lucas#because of course i had to throw in my OC Orange#cw: major character death#implied off-screen#dystopia/post-apocalyptic#it was a dystopia that crashed. bad.#bittersweet ending#like 90% cacao bittersweet#found family#that's actually a bit of a pun for this storyâ so there's that
23 notes
·
View notes
Note
đ What is your primary writing goal for this year? đ„ What's one area of your writing that you think needs the most amount of improvement? đŠ Are there any fandoms you wrote for in the past that you'd like to return to? đŠ· Is there a chapter, scene, or WIP you're dreading to write (but is necessary to your plot)? Share a snippet or tell us about it!
đ What is your primary writing goal for this year?
Hmm. The only real goal I have is to continue my âwrite 10 words in my journal a dayâ goal. I do hope to start writing about something other than KinnPorsche⊠but also, Iâd be okay with writing for KP for another year or four.
đ„ What's one area of your writing that you think needs the most amount of improvement? I need to stop being so repetitive. I thinks thatâs also why I prefer short fics: less of a chance of me doing that.
đŠ Are there any fandoms you wrote for in the past that you'd like to return to? I donât think I can ever return back to Supernatural. I mean. Iâd like to. But it was pretty harrowing at times. I think I have thicker skin now, so maybe?
đŠ· Is there a chapter, scene, or WIP you're dreading to write (but is necessary to your plot)? Share a snippet or tell us about it!
I am dreading introducing more of the illegal chocolate trade/unfair labor practices in the cacao business for Bittersweet Chocolate, 90%. Itâs kind of a sad topic but itâs necessary for the story. It was supposed to be introduced chapters ago, but I keep pushing it off. So. I must brace myself. đ
thank u for playing sorry for any mistakes, Iâm writing this on my phone. đ€
1 note
·
View note
Photo

đ·âïž TOP 100 QUĂN CAFE ÄáșžP NHáș€T ÄĂ Láș T âïžđ· 1. CafĂ© F CĂĄnh Äá»ng Hoa â ÄĂšo Mimosa 2. Still CafĂ© - 59 Nguyá»
n TrĂŁi 3. GĂąu Garden - 2/2 Tráș§n Quang Diá»u 4. Vưá»n YĂȘn - 3C HoĂ ng Hoa ThĂĄm 5. F Coffee ÄĂ LáșĄt - 280/10A, Phan ÄĂŹnh PhĂčng 6. Tiá»m CafĂ© TĂși MÆĄ To â Háș»m 31 SĂ o Nam 7. BIG Mouse - The Aimer house - sá» 59 Tráș§n LĂȘ 8. Äợi má»t ngưá»i â ÄĂšo Prenn 9. Lululola â ÄÆ°á»ng Ÿ, Äá»i CĂ Ri DĂȘ 10. Tiá»m cĂ -phĂȘ cĂŽ BĂŽng â 238 Yersin 11. A place like no other Dalat cafĂ© - HoĂ ng Hoa ThĂĄm 12. Khu vưá»n mĂča hĂš - Sá» 27 Háș»m 1, Äáș·ng ThĂĄi ThĂąn 13. MĂąy Lang Thang â 7B háș»m HoĂ ng Hoa ThĂĄm 14. Routeâ 66 CafĂ© â 66 Thi SĂĄch 15. The Sparrow Coffee Shop â 56 PháșĄm Ngá»c TháșĄch 16. Le Jâ CafĂ© â 51A, Yersin 17. LĂ Viá»t CafĂ© â 200 Nguyá»
n CĂŽng Trứ 18. Boho Corner - Háș»m 14, ÄÆ°á»ng Ÿ 19. Rubik Light CafĂ© - 125 QL20, tá» LĂąm VÄn TháșĄnh 20. YAHE - tá» LĂąm VÄn TháșĄnh 21. Ba QuáșŁ Äá»i â khu DĂŁ Chiáșżn 22. Tiá»m cafĂ© thĂĄng 3 â 4 Äá»ng Äa 23. The Married Beans - 6 Nguyá»
n VÄn Trá»i - 44 HĂčng VÆ°ÆĄng 24. Kong â khu DĂŁ Chiáșżn 25. An cafĂ© â 63Bis ÄÆ°á»ng 3/2 26. Tiá»m cĂ phĂȘ Cheo veooo - 116 HĂčng VÆ°ÆĄng, DĂŁ Chiáșżn 27. QuĂĄn cá»§a thá»i thanh xuĂąn â 9 Triá»u Viá»t VÆ°ÆĄng 28. The Choco - 19, TrÆ°ÆĄng CĂŽng Äá»nh - Ga ÄĂ LáșĄt 29. MĂȘ Linh CafĂ© â Tá»nh Lá» 725 30. Miá»n Du Lam - 37 Äá»ng Äa 31. Kokoro CafĂ© - KDL LĂĄ Phong, 45 Äáș·ng ThĂĄi ThĂąn 32. TrĂČn QuĂĄn â 79/8 BĂči Thá» XuĂąn 33. BitterSweet Cafe - 05 Nguyá»
n VÄn Trá»i 34. CHUYá»N CAFE - Háș»m nhĂ thá» TĂčng LĂąm 35. TĂčng cafĂ© â 6 HĂČa BĂŹnh 36. YĂȘn Cafe - 264 Hai bĂ trưng 37. Drunkard â 60 Tráș§n PhĂș 38. AN MIĂN CAFE - 180 BĂči Thá» XuĂąn 39. Bicycle up â 82 TrÆ°ÆĄng CĂŽng Äá»nh 40. Le Chalet Dalat & Bistro â 6 Huỳnh ThĂșc KhĂĄng 41. ÄĂ LáșĄt View - 49 Khe Sanh 42. The 1985 Tea House - Háș»m 38 Khe Sanh 43. The Seen House - Vưá»n ThÆ°ÆĄng, Há» Tuyá»n LĂąm 44. Deer in the forest â 69 Lữ Gia 45. Tiá»m TĂĄo Äá», 12B Triá»u Viá»t VÆ°ÆĄng 46. Chá» Chá» Em Em - 13 HoĂ ng Hoa ThĂĄm 47. SOL Cafe - 47 ThĂĄnh TĂąm 48. Ăng BĂ Ba Garden â 59A Nam Há» 49. Windmill cafĂ© - 07 ÄÆ°á»ng 3/2 - 133 Phan ÄĂŹnh PhĂčng - 1 LĂȘ ÄáșĄi HĂ nh 50. Blue Coffee & Tea - 21 Nguyá»
n ChĂ Thanh 51. Woodstock - BĂči Thá» XuĂąn 52. Cacao Ken - HĂčng VÆ°ÆĄng 53. CACAO Æ I â 04, Phan Bá»i ChĂąu 54. Triá»u ÄĂła Há»ng - Thi SĂĄch 55. Thong Dalat Space - 90 BĂči Thá» XuĂąn 56. Doha Cof https://www.instagram.com/p/CE7BZSHJUdw/?igshid=yn7h2snpuabn
0 notes
Text
From Campari to KahlĂșa New Uses for Old Liqueurs

Building a decent selection of base spirits lays a solid foundation for any home bar. But itâs the careful addition of modifiers and liqueurs that unlocks your barâs true potential. Itâs impossible to mix a Negroni, for example, without sweet vermouth and the Italian bitter liqueur Campari. And good luck shaking up an Espresso Martini without a coffee-based liqueur such as KahlĂșa.
While liqueurs like Campari and KahlĂșa may seem linked to specific cocktails, donât write them off as one-trick ponies. Neither should you reach for Aperol only during aperitivo hour or open the orange liqueur when itâs time to mix Margs. With a little insider knowledge, thereâs a world of opportunities to explore, from forgotten gems to lesser-known âmodern classics.â
To find out how to get more miles out of the liqueurs on your bar cart, we tapped a small pool of bartenders with a wealth of experience.
Among them was Brian Miller, a self-styled âtropicalogistâ whose resume is littered with New York cocktail institutions such as Pouring Ribbons, Pegu Club, and Death & Co. Also weighing in with sage advice from the Empire State was Lucinda Sterling, who came up at Milk & Honey under the late Sasha Petraske, and now works as a bartender and co-owner of Middle Branch and Seaborne. Completing the trio was Los Angeles-based Tyson Buhler, national beverage director at Death & Co.
Aperol
Likely the liqueur thatâs most famously handcuffed to one specific drink, the Aperol Spritz, it is a perfect example of a criminally underutilized bottle. Instead of adding Prosecco and soda, try it in the Mexican-inspired Oaxaca Soul. An original creation from Phillip Childers of Sterlingâs Middle Branch, this shaken cocktail combines 1 œ ounces tequila, œ ounce Aperol, œ ounce agave syrup, and Ÿ ounce lemon juice. Strain over ice and garnish with an orange slice and mezcal float.
For a better-known modern classic, Sterling suggests the Intro to Aperol, created by Audrey Saunders at New Yorkâs Pegu Club. Bittersweet, with a citrus twang, this summery shaken cocktail blends 2 ounces of Aperol with 1 ounce gin, Ÿ ounce of lemon juice, and a dash of Angostura bitters. Alternatively, thereâs the Paper Plane, a Sam Ross creation from his time at Milk & Honey. Requiring an added, esoteric Italian ingredient, this well-balanced, equal-parts cocktail shakes Ÿ ounce each Aperol, bourbon, lemon juice, and Amaro Nonino. (Itâs worth picking up a bottle of Amaro Nonino for this drink alone.)
Baileys
Newly minted home bartenders might turn their noses up at Baileys, but two of our bartenders revealed a soft spot for the velvet- smooth liqueur. Miller enjoys a splash in hot coffee in lieu of cream and says, âIâve never had a bad Baileys before. The shelf life is probably the same as a Twinkie.â For those who feel the urge to pull out the shaker, all roads lead to the Mudslide. The grownup milkshake sees 1 ounce each of vodka, coffee liqueur (more on this soon), and Baileys, shaken with 1œ ounces heavy cream.
Another (in)famous preparation is the Blow Job shot, a regrettably named â90s creation that floats â
ounce of the Irish cream on top of a œ ounce shot of Amaretto. A healthy topping of whipped cream is added as garnish for good measure. The Baby Guinness, a more enjoyable preparation, ditches the cream and switches in coffee liqueur for the Amaretto. Itâs a picture-perfect pairing alongside a pint of the real thing. And before we leave the Emerald Isle, Sterling offers one last Baileys tip: Mix equal parts with Irish whiskey and lots of ice. âYou definitely want to water it down and make it last that little longer,â she says.
Campari
Once youâve conquered the Negroni, Buhler says the drinkâs âsiblingsâ are the next logical step for exploring Campari cocktails. A few simple tweaks to the equal parts gin, Campari, and sweet vermouth recipe offer a range of options.
Remove the gin to enjoy a bittersweet Milano-Torino. Add a splash of soda to that drink and it becomes the Americano. âAs long as youâve got a couple bottles of vermouth in the fridge, the Boulevardier and Old Pal are also really easy spins,â Buhler says. The former subs in bourbon for Negroniâs gin, while the latter replaces it with rye and switches out the sweet vermouth for dry.
For a departure from Negroniâs well-worn flavor profile, Buhler recommends more recent creations. âThereâs a really great drink that came out of Milk & Honey years ago from Mickey McIlroy called the Rome With a View,â he says. A citrusy riff on the Americano, this cocktail shakes 1 ounce each Campari, dry vermouth, and fresh lime juice, with Ÿ ounce simple syrup. Finish with a splash of soda water and an orange wheel.
âThereâs another one that I love from the â90s called the Jasmine,â Buhler says. Created by Paul Harrington at the Townhouse Bar & Grill in Emeryville, Calif., this drink could be mistaken for a Cosmopolitan with its powdery pink appearance. Instead, itâs a more nuanced riff on the bracing Gin Sour, with ÂŒ ounce each Cointreau and Campari replacing simple syrup and adding complexity.
Cointreau
Where thereâs an open bottle of Cointreau, thereâs likely a recently finished Margarita nearby. But the orange liqueur is an incredibly adaptable ingredient, capable of delivering more than refreshing Margs. âThe Margarita is just an extension of a Sidecar, which I think most people have heard of but probably donât make very much at home,â Buhler says. Where the Sidecarâs Cognac replaces Margaritaâs tequila, opting for gin as the base spirit yields a White Lady, which can be shaken with or without an egg white. For a more obscure classic, Buhler puts forward the Lucien Gaudin. A stirred, spirit-forward cocktail, this drink combines 2 parts gin with 1 part each Campari, Cointreau, and dry vermouth.
Coffee Liqueur (such as KahlĂșa)
Coffee liqueur is an essential ingredient in the Espresso Martini, a drink famously concocted for an unnamed supermodel looking for something to âwake her up and f*ck her up.â Other uses for the liqueur are similarly crude. Best known among them is the White Russian, which shot to fame following its supporting role in the Big Lebowski. For the lighter Black Russian alternative, simply stir 2 parts vodka with 1 part KahlĂșa. And donât be afraid to switch up the base spirit or play with proportions, Miller says: âTry equal parts rum and KahlĂșa, with a cream float on top.â Alternatively, experiment with KahlĂșa as a cocktail modifier. âCampari and coffee are neighbors,â he says. âSo add a teaspoon or half a teaspoon to your Negroni. A little bit goes a long way.â
Lillet Blanc
A summertime staple, aromatized wine Lillet Blanc begs for little more than ice, fruit, and an optional topping of soda to be enjoyed. But it also finds a home in some great classic cocktails. Thereâs the Corpse Reviver #2 and its lesser known sibling, the 20th Century Cocktail, which subs in crĂšme de cacao for orange liqueur and omits the absinthe rinse.
More debatable in reputation is James Bondâs Vesper Martini, which attempts to settle the gin-versus-vodka debate once and for all by including them both. While the merits of this drink remain a point of contention, Buhler says youâre on the right path if youâre including Lillet Blanc in Martini variations. âIt rounds out the edges a little and helps make the boozy, dry cocktail a little bit more approachable,â he says.
For a more refreshing, batchable drink, a healthy pour of Lillet Blanc is the perfect way to jazz up a White Sangria, Sterling says.
St-Germain
Thereâs much to love about this approachable floral liqueur. âWhen I was at Death & Co., we used to call it bartendersâ ketchup,â says Miller. âYou can put it in almost anything and it tastes great.â
While it most famously appears with Champagne and club soda in the Elderflower Spritz (also known as the St-Germain cocktail), the floral âcondimentâ has worked its way into a number of innovative Death & Co. creations over the years.
An Old Fashioned reboot, Phil Wardâs Elder Fashioned stirs 2 ounces Plymouth gin with œ ounce St-Germain and a dash of orange bitters. Millerâs original creations from his time at the bar include the CarrĂ© Reprise, a reimagining of the Vieux CarrĂ© that replaces Benedictine with œ ounce of the elderflower liqueur. His Little Sparrow follows a similar spirit-forward formula, but riffs on the relationship between apples and elderflowers. Calvados provides the base spirit while a dash of 100-proof Lairdâs apple brandy ups the ABV.
For simpler solutions, Miller suggests using St-Germain as a sweetener. For recipes that usually call for 1 ounce of simple syrup, replace half with œ ounce of St-Germain. Whether itâs a Daiquiri or Gin Collins, the elderflower liqueur works as a âfloral enhancerâ he says.
The article From Campari to KahlĂșa, New Uses for Old Liqueurs appeared first on VinePair.
Via https://vinepair.com/articles/how-use-campari-kahlua-liqueurs/
source https://vinology1.weebly.com/blog/from-campari-to-kahlua-new-uses-for-old-liqueurs
0 notes
Text
From Campari to KahlĂșa, New Uses for Old Liqueurs

Building a decent selection of base spirits lays a solid foundation for any home bar. But itâs the careful addition of modifiers and liqueurs that unlocks your barâs true potential. Itâs impossible to mix a Negroni, for example, without sweet vermouth and the Italian bitter liqueur Campari. And good luck shaking up an Espresso Martini without a coffee-based liqueur such as KahlĂșa.
While liqueurs like Campari and KahlĂșa may seem linked to specific cocktails, donât write them off as one-trick ponies. Neither should you reach for Aperol only during aperitivo hour or open the orange liqueur when itâs time to mix Margs. With a little insider knowledge, thereâs a world of opportunities to explore, from forgotten gems to lesser-known âmodern classics.â
To find out how to get more miles out of the liqueurs on your bar cart, we tapped a small pool of bartenders with a wealth of experience.
Among them was Brian Miller, a self-styled âtropicalogistâ whose resume is littered with New York cocktail institutions such as Pouring Ribbons, Pegu Club, and Death & Co. Also weighing in with sage advice from the Empire State was Lucinda Sterling, who came up at Milk & Honey under the late Sasha Petraske, and now works as a bartender and co-owner of Middle Branch and Seaborne. Completing the trio was Los Angeles-based Tyson Buhler, national beverage director at Death & Co.
Aperol
Likely the liqueur thatâs most famously handcuffed to one specific drink, the Aperol Spritz, it is a perfect example of a criminally underutilized bottle. Instead of adding Prosecco and soda, try it in the Mexican-inspired Oaxaca Soul. An original creation from Phillip Childers of Sterlingâs Middle Branch, this shaken cocktail combines 1 œ ounces tequila, œ ounce Aperol, œ ounce agave syrup, and Ÿ ounce lemon juice. Strain over ice and garnish with an orange slice and mezcal float.
For a better-known modern classic, Sterling suggests the Intro to Aperol, created by Audrey Saunders at New Yorkâs Pegu Club. Bittersweet, with a citrus twang, this summery shaken cocktail blends 2 ounces of Aperol with 1 ounce gin, Ÿ ounce of lemon juice, and a dash of Angostura bitters. Alternatively, thereâs the Paper Plane, a Sam Ross creation from his time at Milk & Honey. Requiring an added, esoteric Italian ingredient, this well-balanced, equal-parts cocktail shakes Ÿ ounce each Aperol, bourbon, lemon juice, and Amaro Nonino. (Itâs worth picking up a bottle of Amaro Nonino for this drink alone.)
Baileys
Newly minted home bartenders might turn their noses up at Baileys, but two of our bartenders revealed a soft spot for the velvet- smooth liqueur. Miller enjoys a splash in hot coffee in lieu of cream and says, âIâve never had a bad Baileys before. The shelf life is probably the same as a Twinkie.â For those who feel the urge to pull out the shaker, all roads lead to the Mudslide. The grownup milkshake sees 1 ounce each of vodka, coffee liqueur (more on this soon), and Baileys, shaken with 1œ ounces heavy cream.
Another (in)famous preparation is the Blow Job shot, a regrettably named â90s creation that floats â
ounce of the Irish cream on top of a œ ounce shot of Amaretto. A healthy topping of whipped cream is added as garnish for good measure. The Baby Guinness, a more enjoyable preparation, ditches the cream and switches in coffee liqueur for the Amaretto. Itâs a picture-perfect pairing alongside a pint of the real thing. And before we leave the Emerald Isle, Sterling offers one last Baileys tip: Mix equal parts with Irish whiskey and lots of ice. âYou definitely want to water it down and make it last that little longer,â she says.
Campari
Once youâve conquered the Negroni, Buhler says the drinkâs âsiblingsâ are the next logical step for exploring Campari cocktails. A few simple tweaks to the equal parts gin, Campari, and sweet vermouth recipe offer a range of options.
Remove the gin to enjoy a bittersweet Milano-Torino. Add a splash of soda to that drink and it becomes the Americano. âAs long as youâve got a couple bottles of vermouth in the fridge, the Boulevardier and Old Pal are also really easy spins,â Buhler says. The former subs in bourbon for Negroniâs gin, while the latter replaces it with rye and switches out the sweet vermouth for dry.
For a departure from Negroniâs well-worn flavor profile, Buhler recommends more recent creations. âThereâs a really great drink that came out of Milk & Honey years ago from Mickey McIlroy called the Rome With a View,â he says. A citrusy riff on the Americano, this cocktail shakes 1 ounce each Campari, dry vermouth, and fresh lime juice, with Ÿ ounce simple syrup. Finish with a splash of soda water and an orange wheel.
âThereâs another one that I love from the â90s called the Jasmine,â Buhler says. Created by Paul Harrington at the Townhouse Bar & Grill in Emeryville, Calif., this drink could be mistaken for a Cosmopolitan with its powdery pink appearance. Instead, itâs a more nuanced riff on the bracing Gin Sour, with ÂŒ ounce each Cointreau and Campari replacing simple syrup and adding complexity.
Cointreau
Where thereâs an open bottle of Cointreau, thereâs likely a recently finished Margarita nearby. But the orange liqueur is an incredibly adaptable ingredient, capable of delivering more than refreshing Margs. âThe Margarita is just an extension of a Sidecar, which I think most people have heard of but probably donât make very much at home,â Buhler says. Where the Sidecarâs Cognac replaces Margaritaâs tequila, opting for gin as the base spirit yields a White Lady, which can be shaken with or without an egg white. For a more obscure classic, Buhler puts forward the Lucien Gaudin. A stirred, spirit-forward cocktail, this drink combines 2 parts gin with 1 part each Campari, Cointreau, and dry vermouth.
Coffee Liqueur (such as KahlĂșa)
Coffee liqueur is an essential ingredient in the Espresso Martini, a drink famously concocted for an unnamed supermodel looking for something to âwake her up and f*ck her up.â Other uses for the liqueur are similarly crude. Best known among them is the White Russian, which shot to fame following its supporting role in the Big Lebowski. For the lighter Black Russian alternative, simply stir 2 parts vodka with 1 part KahlĂșa. And donât be afraid to switch up the base spirit or play with proportions, Miller says: âTry equal parts rum and KahlĂșa, with a cream float on top.â Alternatively, experiment with KahlĂșa as a cocktail modifier. âCampari and coffee are neighbors,â he says. âSo add a teaspoon or half a teaspoon to your Negroni. A little bit goes a long way.â
Lillet Blanc
A summertime staple, aromatized wine Lillet Blanc begs for little more than ice, fruit, and an optional topping of soda to be enjoyed. But it also finds a home in some great classic cocktails. Thereâs the Corpse Reviver #2 and its lesser known sibling, the 20th Century Cocktail, which subs in crĂšme de cacao for orange liqueur and omits the absinthe rinse.
More debatable in reputation is James Bondâs Vesper Martini, which attempts to settle the gin-versus-vodka debate once and for all by including them both. While the merits of this drink remain a point of contention, Buhler says youâre on the right path if youâre including Lillet Blanc in Martini variations. âIt rounds out the edges a little and helps make the boozy, dry cocktail a little bit more approachable,â he says.
For a more refreshing, batchable drink, a healthy pour of Lillet Blanc is the perfect way to jazz up a White Sangria, Sterling says.
St-Germain
Thereâs much to love about this approachable floral liqueur. âWhen I was at Death & Co., we used to call it bartendersâ ketchup,â says Miller. âYou can put it in almost anything and it tastes great.â
While it most famously appears with Champagne and club soda in the Elderflower Spritz (also known as the St-Germain cocktail), the floral âcondimentâ has worked its way into a number of innovative Death & Co. creations over the years.
An Old Fashioned reboot, Phil Wardâs Elder Fashioned stirs 2 ounces Plymouth gin with œ ounce St-Germain and a dash of orange bitters. Millerâs original creations from his time at the bar include the CarrĂ© Reprise, a reimagining of the Vieux CarrĂ© that replaces Benedictine with œ ounce of the elderflower liqueur. His Little Sparrow follows a similar spirit-forward formula, but riffs on the relationship between apples and elderflowers. Calvados provides the base spirit while a dash of 100-proof Lairdâs apple brandy ups the ABV.
For simpler solutions, Miller suggests using St-Germain as a sweetener. For recipes that usually call for 1 ounce of simple syrup, replace half with œ ounce of St-Germain. Whether itâs a Daiquiri or Gin Collins, the elderflower liqueur works as a âfloral enhancerâ he says.
The article From Campari to KahlĂșa, New Uses for Old Liqueurs appeared first on VinePair.
source https://vinepair.com/articles/how-use-campari-kahlua-liqueurs/ source https://vinology1.tumblr.com/post/626980131056107520
0 notes
Text
Dark Chocolate Soufflé Cake
I know it's been a bit heavy on the baking here this week but what with the holidays upon us and my lost week last week, I'm playing catch up and besides we can always make room for chocolate cake, right? Especially when the words dark and soufflé are included! If I had to narrow it down to just one chocolate cake to eat for the rest of my life (and this is a biggie folks) I would probably choose this one, because it is an intensely and thoroughly chocolate-y experience and I don't say that lightly. It's also one of the easiest cakes to make and whenever and wherever you serve it, people will swoon!
Chocolate soufflé cakes are not new--they were all the rage in the '90's when nearly every fancy restaurant had some version of it on their menu, but they have since fallen out of limelight and I'm here to say, it's time to bring 'em back, baby!!
Hard to believe but there are only 5 ingredients at play here:Â butter, sugar, chocolate, vanilla and eggs. But oh, how they come together. Partly what gets me every time is that crisp almost crackly top juxtaposed with that velvety smooth, decadent, but not overly sweet interior. Sheer heaven!!
When the cake first emerges from the oven, it's all puffy but as it cools, it sinks, so you get that neat crater-like effect.
If you're still looking for a show-stopping holiday dessert, you can't go wrong with this. In addition to being really easy to make, it's also flour-free so it's perfect for guests with gluten issues. Now, I've managed to say quite a bit about it, but really doesn't the picture say it all? Happy Holidays!!
Dark Chocolate Soufflé Cake
Serves about 10 people (maybe more-this is very rich)
Prep Time:Â Only about 15 minutes active, but you need to leave time for the chocolate mixture to come to room temperature; Bake Time:Â 30-35 minutes
Ingredients
8 tablespoons cold, unsalted butter cut into 8 pieces, plus additional butter for buttering the pan
1/2 cup sugar, plus more for dusting the pan
8 ounces of the best-you-can-afford semisweet or bittersweet chocolate, finely chopped (I often use Lindt 70% or Ghirardelli 60% Cacao Bar)
1 teaspoon vanilla extract
6 large eggs, separated
The Recipe
1. Make sure oven rack is centered and preheat oven to 350ÂșF and butter a 9-inch springform pan. Dust lightly with sugar and tap out excess. Set aside.
2. Place the chocolate and butter in a medium, heavyweight saucepan and heat over low heat, stirring constantly. Once smooth and melted, remove from the heat and stir in the vanilla. Let cool to room temperature.
3. Use an electric mixer to beat the egg yolks and sugar together on high speed for about 3 minutes, until the mixture is thick, pale yellow and ribbons form when you lift up the beaters. Carefully fold about 1/4 of the egg mixture into the cooled chocolate to lighten it. Then, pour the lightened up chocolate into the rest of the egg mixture and fold together gently to combine.
4. In a separate large bowl, using clean beaters, beat the egg whites to soft peaks. Gently fold about 1/4 of the whites into the chocolate batter to further lighten it and then fold in the remaining whites until just incorporated. Try not to over mix or the cake will be heavy and dense.
5. Pour the batter into the prepared pan, smooth the top with a rubber spatula and bake for 30-35 minutes, until the edges of the cake are set but the center is still soft. It will finish setting as it cools. Cool the cake on a wire rack for about 5 minutes, then run a thin knife around the edge to loosen it from the pan and release the springform sides. Technically you could serve this hot but I like it better when it's fully cooled. It's great on its own or with some whipped cream on the side. Cut small slices--this is rich and wonderful.
Enjoy!
Note:Â Recipe adapted from Fresh Every Day by Sara Foster. I tinkered around with this, cutting out the Kahlua and cinnamon. The pure chocolate flavor is just so good!
1 note
·
View note
Text
Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings

Oberkirch is a baby angel of about 20,000 bodies in Renchtal, a arena on the western bend of Germanyâs Black Forest. Like abounding added villages nearby, bodies arrangement actuality for world-class restaurants, centuries-old boondocks centers and hiking. Oberkirchâs hiking is a little different, though. Actuality is breadth youâll acquisition the Oberkircher Brennersteig. Airing this about nine-mile bend through a abundant blooming mural and you will canyon eight distilleries, affectionate family-run operations bearing baby batches of schnapps from melancholia fruits â Mirabelle plums, cherries, raspberries, strawberries, pears.

ThĂ©odore Rousseau Artworks & Famous Paintings | TheArtStory - famous dark forest paintings | famous dark forest paintings Many distilleries are amid in bashful buildings, the affectionate of balk homes generally associated with Germany. You can acquaint which ones are distilleries, though, because there are bottles of schnapps alfresco alternating the path. Some distilleries accumulate bottles of their articles in little board boxes accepted as âbirdhouses.â Some accept them in âschnapps fountains.â Back I aboriginal abstruse about this, my acuteness ran agrarian with visions of limestone angels spewing alternating the bounded spirit â a Dionysian chantry breadth Willy Wonka and the Brothers Grimm ability go on a bender. Itâs absolutely a bit added alert than that but nonetheless amazing. The âfountainsâ resemble bean tubs abounding with arctic baptize that cools bottles of schnapps. Thereâs about a tray of apple-pie baby glasses and a tray for acclimated ones. Bead a few euros in a box, cascade yourself a helping, enjoy, and off you go.The Familie Halter distillery, however, presents a added complex experience. On a absolute Thursday afternoon in August, I met Johannes Halter, a fifth-generation distiller with adolescent acceptable looks and a New York Burghal T-shirt. He abstruse the art from his father, who lives in a abode beside the distillery. His parents alive downstairs, and Johannes and his ancestors abide above. The fruits (if you will) of Johannesâs activity sit in board boxes that accessible at the top. Anniversary is nailed to a board post, and theyâre lined up in analogously spaced assumption alternating the pathway, anchored in advanced of the backcountry or backcountry of its corresponding fruit: peach, cherry, raspberry. Johannes caked me a aftertaste of his Zibartenwild, a asset variety. It was affluent with a annular bake-apple acidity that accustomed like an aria and vanished quickly, abrogation no trace of the asperous alcoholic bake generally associated with the grain-alcohol-and-fruit-flavoring concoctions that are labeled âschnappsâ in the United States.About a kilometer airing south, alternating rows of coniferous trees, is Waldhotel GrĂŒner Baum, a across-the-board auberge with blond-wood appliance and floor-to-ceiling windows everywhere. At the end of a advanced driveway is a cottage-like architecture breadth Johannes MĂŒller-Herold runs Distillery GrĂŒner Baum, a tiny operation trafficking in big ideas. The baby board box added to the architecture like a mailbox assured me I was in the appropriate place. I aerial the lid and, abiding enough, schnapps. And brochures.The distillery has been in Johannesâs ancestors for 10 generations. A affable adventure-seeker in the Hemingway mold, he alternate to Oberkirch 11 years ago afterwards active in Hamburg, Switzerland and New Zealand with his family. They catholic Asia. He rode his motorbike above the Sahara. He adapted in chic restaurants. His wife teaches affiliated abdomen dancing. Little surprise, then, that although he produces acceptable schnapps like his ancestor did, heâs added agog to concoct âmouth-rockingâ flavors, breadth he veers off in with his liqueurs. Sitting in his brilliant shop, he caked a aftertaste of his elderberry-chocolate-chili liqueur, a adorable sip of acute cacao with a fruity tang. It delivered a delayed kick. My eyes widened; he nodded approvingly.GrĂŒner Baum is above the aisle from Die Alm, a adorable restaurant breadth a acquaintance and I dined that night on a card that pairs bounded schnapps with all-around takes on Bavarian fare. Combinations such as angel schnapps and angle formed in means that had me advertent the shortfalls of Chardonnay.Schnapps, or bake-apple brandy, has continued been acutely alloyed into this region, amid in the accompaniment of Baden-WĂŒrttemberg. The altitude thatâs fabricated genitalia of the Black Forest able-bodied accepted for its wines additionally provides admirable growing altitude for cherries, plums, apples and more. Back the bake-apple is mashed, brewed and distilled (or âburned,â in bounded parlance) at aiguille ripeness, a distiller can abduction its beginning aspect â an abundant acidity after sweetness. There are 14,000 distillery licenses throughout the Black Forest, 796 of them in Oberkirch. Best are bare-bones setups in peopleâs homes. A German law grants a assembly authorization to any acreage that grows fruit. There are additionally bigger bartering producers. One of the bigger ones, Franz Fies, was accustomed in 1948 and is run by Heinz-Peter Fies, son of the founders. In 2017 he opened a huge, glassy assembly ability with a avant-garde visitors center. He can accomplish up to 1.5 actor liters of brew annually.

DAU: Dark Forest by dark-artists-united on DeviantArt - famous dark forest paintings | famous dark forest paintings The afterward morning, a 10-mile drive took me alternating the western abruptness of the Black Forest to Sasbachwalden, a close accumulating of heritage-protected half-timbered houses with annual boxes blind from windowsills. Thereâs a bounded attitude actuality alleged ârestaurant jumpingâ: One catch gets you a multicourse meal, anniversary advance at a altered restaurant, an changeable personâs fantasy. An breadth arranged with vineyards, itâs home to a winegrowersâ cooperative, Alde Gott, breadth you can acquirement bounded producersâ wines at the all-inclusive shop. At Alde Gott, they additionally accomplish schnapps â absorbing kirschwasser (sour cherry) and plum.At Spinnerhof, a restaurant and inn, it became bright that âthey additionally accomplish schnappsâ could be the bounded motto. On a acropolis alfresco the boondocks center, the rustic enactment is the affectionate of abode breadth Facebook and headline-making protests do not cantankerous your mind. Congenital as a barn in 1640, it was adapted into a restaurant in 1976 by Rudolf Spinner, who has blooming cheeks, an accessible smile and asperous easily acknowledgment to his abounding hobbies, mainly architecture things, such as a baby abbey abaft the restaurant, a accolade to his grandmother. His still is in the aback of the restaurant in a dark, stone-walled allowance that feels like a alcove in a medieval castle. Spinnerhof, which offers a continued card of archetypal bounded fare, is one of the few locations breadth you acquisition a distillery in a accessible restaurant space. At the bar, Rudolf acicular out his handiwork: the blond-wood bar, the bean entrance that forms the restaurantâs advanced door, the chiefly ambrosial raspberry, acceptable and alike hazelnut schnapps laid out afore us. âThere has to be 150 things that I appetite to do, never abundant time,â he said, cloudburst me addition attempt and behest me farewell.One abode breadth schnapps is not an reconsideration is in a continued chicken architecture with a pitched roof and bittersweet shutters about 15 account from Eichstetten, breadth a bus from Sasbachwalden delivered me in 90 minutes. Baumgartner is in Kaiserstuhl, a acclaimed Rhine Valley wine arena belted by France and Switzerland. Its clay is volcanic, ideal for growing grapes, and its awkward valleys are dotted with hikers on nicer days.Fridolin Baumgartner grew up here. His father, a carpenter, endemic vineyards and a few bake-apple orchards, so, in befitting with the German law, he had a authorization to distill, although he ran a winery. He died back Fridolin and his adolescent brother Ulrich were teenagers. Ulrich went to medical academy and today works as a surgeon. Fridolin runs the distillery he congenital on the property. He affiliated his wife, Anneliese, 43 years ago, and they started authoritative schnapps. Today their prizeÂwinning small-batch marvels are awash in celebrated confined and restaurants throughout Germany.Fridolin is a affable buck of a man with a beating baritone. Itâs accessible to brainstorm him singing a active arrangement of âRiders on the Storm.â On the day I visited, he had aloof accustomed a commitment of accomplished plums that appeared the admeasurement of cherries in his paw-like hands. The crates sat in the bunched still room. He and Anneliese, who does the aggregate and bottling, would array through the compensation that afternoon and get rid of any subpar fruits. Only the juiciest are called to accomplish that brew to be brewed and burned. But first, to the tasting room. I anchored myself at the adverse with Uli, who helped with interpretation. Anniversary sample â raspberry, plum, acerb cherry, Williams pear, quince, hazelnut â offered a abounding autumn division abridged into a moment.Florian Faude grew up in the Kaiserstuhl and had met Fridolin several times. A adventitious accord angry into an adventitious mentorship. Florian, who had formed in wine, started Faude Feine Braende in an old wine barn and appear his aboriginal bake-apple brandy in 2006. If Fridolinâs schnapps are like a archetypal bedrock song â energetic, harmonized and accustomed â Florianâs are punk, the aforementioned instruments played by a abolitionist thinker. Earthy beetroot and cucumber schnapps are amid the added aberrant selections. Mandarin and claret orange are others. He absolved me through them back I visited the abutting day.

Dark Forest by TheNexusInfinity on DeviantArt - famous dark forest paintings | famous dark forest paintings âWhen you aroma this, acquaint me what it makes you anticipate about, what it makes you remember,â he said, boring breath in the garden raspberry schnapps in his glass. âThe jam your grandmother made? The aboriginal raspberry ice chrism youâve anytime eaten?âYes.I was alien to Florian by Hank Strummer, a drifting DJ from the arena whom I met in New York. He has a affection for close shirts and a acceptability for alive everyone, an actionable ambassador of the Black Forest. Through him, it became bright to me that the adroitness aggressive by the regionâs majesty extends far above aberrant schnapps and the able takes on archetypal Bavarian cuisine that chefs actuality are acclaimed for. Hank founded One Trick Pony Ultras, an breezy bunch of self-proclaimed âbarflies.â Modeled on groups of hardcore soccer fans, these accompany are committed to acknowledging and furthering the bounded bar arena and their own artistic pursuits, reminding me of a hip latter-day apotheosis of the early-20th-century arcane salons of Paris. And on a Tuesday night, he aggregate abounding of them for banquet at Romantik Auberge Spielweg, a abstraction in archetypal Bavarian architecture about an hour northeast of Basel, Switzerland. There was Markus Ruf, a photographer, and Rudi Raschke, a above Playboy contributor and now editor in arch of Netzwerk, a bounded business and political magazine. There were inventors and a vintage-store owner. And there was adept of ceremonies Viktoria Fuchs, Spielwegâs arch chef and sixth-generation affiliate of the ancestors that owns the absorbing old-world-style place. As dishes such as porcini egg pan, fabricated with mushrooms she and her cheesemaker admirer foraged that morning, were served, she catalogued capacity with fanfare.As postprandial drinks of obstbrande, an apple/pear schnapps accurate to the region, were poured, badinage about music, backroom and the Fuchs familyâs hunting and foraging adventures formed the soundtrack.An arrangement to accommodated Philipp Schladerer, the sixth-Âgeneration distillery owner, took us about 15 account west to Staufen aboriginal the abutting morning. According to legend, Faust fabricated his accord with the devil here. Now itâs bigger accepted for behemothic cracks in old barrio acquired by conduct for a geothermic activity activity gone awry. Itâs additionally accepted for Schladerer SchwarzwĂ€lder Hausbrennerei, a tourist-friendly distillery thatâs footsteps from the centermost of town.As visitors wandered into the museum-like distillery, Philipp acicular out photos of his ancestors and best bottles. He absolved us through the alveolate still room, showed off the astronomic ceramics containers acclimated for crumbling schnapps and gave us a aftertaste of his admired Roter Williams-Birnenbrand, a pear array that delivered the acidity agnate of a glint of ablaze reflected off a diamond.From there, we headed arctic about an hour to Offenburg, endlessly alternating the way to arrangement Stefan Strumbel, a painter and sculptor whose bright and disorientingly antic assignment pulls the rug out from beneath accustomed Black Forest imagery. (See: adulterated cuckoo clocks, neon crosses.) His creations are apparent in galleries throughout the world. He met us after for a alcohol at Schoellmanns, a hip restaurant with a accepted bar. The shelves are lined with added than 100 bottles of bake-apple brandies. Buyer Willi Schoellmann knows best of the producers, and sometimes they visit. Joseph, an octogenarian schnapps-maker, had aloof been by that morning to bead off some kirschwasser.

Night Forest Painting #beautiful! Wish i was there right now .. | famous dark forest paintings Stefanâs assignment â a neon assurance that reads âThis is for all the abandoned peopleâ and paintings â is on the wall, and Florianâs beetroot brandy is in the Negroni. It was like a blind alarm of the personalities I met alternating the way. I strolled above a advanced balcony: To the west was the Vosges, a abundance ambit in France. To the east were the hills and vineyards of the Black Forest, a mural anachronistic in time. Weisstuch is a biographer based in New York City. Acquisition her on Twitter and Instagram: @livingtheproof. More from Travel:A Black Forest expedition to German philosopher Heideggerâs autograph âhutâBamberg, Germany: A burghal of aloof 70,000 bodies but nine breweriesA quiet German boondocks welcomes some 2 actor visitors for Martin Lutherâs 500th Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings - famous dark forest paintings | Encouraged to be able to my personal website, in this time I'll show you about keyword. And after this, here is the 1st photograph:

Bob Ross - Golden Rays of Sunshine (Season 9 Episode 9) - famous dark forest paintings | famous dark forest paintings Why don't you consider photograph earlier mentioned? is usually in which awesome???. if you're more dedicated thus, I'l t demonstrate some picture once more below: So, if you desire to secure the wonderful photos regarding (Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings), click on save icon to download these graphics to your computer. They are ready for obtain, if you'd rather and want to take it, just click save logo in the web page, and it will be immediately saved to your pc.} Lastly if you'd like to secure unique and recent picture related to (Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings), please follow us on google plus or book mark this site, we try our best to present you daily up-date with all new and fresh graphics. We do hope you like staying right here. For many upgrades and latest news about (Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings) graphics, please kindly follow us on tweets, path, Instagram and google plus, or you mark this page on book mark section, We try to give you update periodically with all new and fresh photos, like your exploring, and find the right for you. Here you are at our site, contentabove (Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings) published . At this time we're pleased to announce we have found an awfullyinteresting contentto be reviewed, that is (Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings) Many people attempting to find specifics of(Simple Guidance For You In Famous Dark Forest Paintings - Famous Dark Forest Paintings) and certainly one of them is you, is not it?

Dark Forest Path Drawing | Design Rumah Minimalis - famous dark forest paintings | famous dark forest paintings

Forest of CompiĂšgne - Wikipedia - famous dark forest paintings | famous dark forest paintings

Dark forest 9 - Shishkin - oil painting reproduction .. | famous dark forest paintings

Image result for famous dark art paintings | Forest painting .. | famous dark forest paintings Read the full article
0 notes
Photo

Made my first cup of @cacaoteaco Cacao Tea! It tastes just like a 90% dark chocolate bar (which I love) but in an easy drinking "tea" texture. It's unlike any chocolate tea or tisane I've ever had, which is a great thing! I am going to see what the steeped tea tastes like making cold brew or instant coffee too - I need my java but if I can get the flavour of cocoa in it too (and in a natural, sugar free and fat free way) I am all for it! #cacaoteaco #cocoa #cocoahusks #tea #brew #tisane #rich #chocolate #bittersweet #flavour #beverage #warm #winteriscoming #healthy #vegan #vegetarian #sugarfree #glutenfree (at Oshawa, Ontario) https://www.instagram.com/p/B2zlu1dnXBz/?igshid=e8xe5s5hm6h
#cacaoteaco#cocoa#cocoahusks#tea#brew#tisane#rich#chocolate#bittersweet#flavour#beverage#warm#winteriscoming#healthy#vegan#vegetarian#sugarfree#glutenfree
0 notes
Text
âBig-Beanâ Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures
Among the hundreds of coffees we review each year at Coffee Review, a very small percentage represent what weâve come to affectionately call âbig-beanâ varieties, coffee from tree varieties that produce beans that are dramatically larger than average. The most common of these are Pacamara, Maragogipe and Maracaturra, though there are some even more obscure varieties whose beans are also exceptionally large. Since 2014, weâve reviewed only 38 coffees from these three varieties. Remarkably, eight of them landed on our very competitive Top 30 Coffees list in the year they were reviewed.
Yellow Pacamara from Mierischâs Finca La Huella after processing. Courtesy of Kakalove Cafe.
For this monthâs tasting report, we decided to take a closer look at these curious varieties. We asked roasters to send in their favorite âbig-beanâ coffees, and received 75 samples in all. The vast majority were Pacamaras, and it is this variety that fared best in our cupping (some theories about why below). We review the top nine coffees here, eight of which are Pacamaras, along with one impressive Maragogipe.
A Brief History of Big Beans
Maragogipe, also known as âelephant bean,â was discovered growing in a field near the town of Maragogipe in Bahia, Brazil in the late 19th century. It never took off as a single-origin coffee because, though it adapts well to colder climates, itâs porous and difficult to roast and tends to be woody and flat in the cup. While it originated in Brazil, itâs now grown most widely throughout Central America, though in small quantities. Although its main appeal may be the novelty of its gigantic beans, when grown and processed carefully and roasted sensitively, it can deliver a subtly unique sensory profile that leans toward the sweet-savory.
Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.
Yellow Pacamara trees growing at Mierischâs Finca La Huella in Nicaragua. Courtesy of Small Eyes Cafe.
Maracaturra, a hybrid of Maragogipe and Caturra, was developed in Nicaragua by Byron Corrales at Finca Los Pinos, an organic-certified and biodynamic coffee farm. Like Pacas, Caturra is a compact-growing, high-yielding variety that grows well throughout Central America. The Maracaturra was originally offered only through Thanksgiving Coffee, a roaster in Fort Bragg, California known for its pioneering work in sustainability, but it is now also grown in Guatemala and El Salvador and available to consumers by way of a number of specialty coffee roasters in the U.S. and Asia.
On the Cupping Table
Whenever we discover that a coffee weâve blind-cupped is a Pacamara, Maragogipe or Maracaturra, our interest is piqued. The three of us who regularly cup together have had a running discussion for some time about these big beans, attempting to determine whether they share a common character or overlapping sensory descriptors.
One category of sensation that does often turn up is savory, a basic taste associated with brothy depth. But once we identify it, the questions follow. In a particular sample, is âsavoryâ a positive? (The short answer for us is yes, when itâs juxtaposed with sweetness.) Is the savory element associated with a spice note, an earth-toned accent, an aroma or flavor akin to pipe tobacco? An especially aromatic wood? Perhaps even a non-dessert food or a bittersweet flower? How about fine musk? These are all distinct possibilities when cupping these big-bean varieties.
Barrington Coffeeâs flavor wheel for its Guatemala Pacamara Los Cuxinales. Courtesy of Barrington Coffee.
The samples we received for this report were far more diverse than suggested by our intermittent experience of these coffees over the last few years. Our expectations were not so much contradicted, as enlarged in often surprising ways. The nine coffees we review here, ranging in score from 92-95, are, at turns, sweetly savory, sweet-tart, bittersweet, and spice-toned. All are vibrant and engaging, with nuances in acidity and mouthfeel.
The Top-Scoring Coffees
While about half of the samples submitted scored a respectable 90-91 or higher, a quarter scored between 84 and 89, and the remaining quarter languished in the 80-83 range, close to falling out of the specialty category entirely. In other words, these big-bean coffees are all over the map from a green-quality and roasting perspective. But the good coffees are very good. And in this cupping, the Pacamara coffees were far and away the most impressive.
Only one non-Pacamara landed in the top nine, the 94-scoring Guatemala La Providencia Maragogype (an alternative spelling to Maragogipe) from Bird Rock Coffee Roasters in San Diego. President and director of coffee Jeff Taylor says that, when this coffee showed up on his table, he was surprised to learn it was a Maragogipe, a variety heâd always pigeonholed as papery and flat. In contrast, this La Providencia is an exciting paradox: high-toned yet deep, with both sweet (wisteria) and bitter-leaning (hops) floral notes.
Even when sourced successfully, these large-beaned varieties present challenges for roasters. Tom Chuang, owner-roaster of Small Eyes Cafe, a nano-roaster in Taiwan, whose Nicaragua Mierisch Yellow Pacamara Honey rated 93, says that the big beans are notoriously difficult to roast because of their unusual size and porousness.
Tom Chuang, of Small Eyes Cafe, at his roastery in Yilan, Taiwan. Courtesy of Small Eyes Cafe.
Ted Stachura, director of coffee at Equator Coffee (El Salvador Finca Himalaya Pacamara, 92) thinks that the reason Pacamara is cupping better than the other varieties, in general, is because âspecialty coffee farmers (especially in El Salvador) have been focusing on this variety for many years now and seem to have dialed in the production process in a way that they havenât with other big-bean types.â
A second high-scoring El Salvador Pacamara, a black-honey processed Finca El Cerro from Red Rooster Coffee Roasters (93), is cleanly fruit-toned with elegant roasted cacao nib underneath. Head roaster Tony Greatorex says the black honey process, involving drying the beans inside the sweet pulp of the coffee fruit, works well for Pacamara, a variety that can sometimes skew âmore toward wild and savory than sweet.â âThe black honey process,â he says, âemphasizes the sweetness potential and provides pleasing balance and depth.â
Red Roosterâs Pacamara Black Honey from El Salvador. Courtesy of Red Rooster Coffee.
The other Pacamaras we review here are from Guatemala and Nicaragua. The highest-rated coffee in this report is from Fumi Coffee in Taiwan: a natural-processed Guatemala Finca La Hermosa rated 95. Owner-roaster Yu Chih Hao compares this particular Pacamara to Gesha (also spelled Geisha), one of the most expensive coffees in the world. Like Gesha, Pacamara is relatively rare, and he says, âThe high altitude at which this coffee was grown gives it a citrusy acidity somewhat like Gesha that adds complexity to the cup.â
Four additional Pacamaras scored 93, two from Guatemala and two from Nicaragua. Augieâs Guatemala Finca Insul is delicate and sweetly spice-toned, while Barringtonâs Guatemala Finca Cuxinales impresses with a complex bittersweet balance. Both are washed-process coffees that foreground rich floral tones.
In the roastery at Augieâs in Redlands, California. Courtesy of Augieâs.
Two Nicaraguas, also rated 93, represent the other end of the sensory spectrum, with sweet-tart fruits leading the way, not surprisingly, as one is natural-processed (dried in the fruit), and the other honey-processed (dried in the fruit pulp after the skins were removed). Kakalove Cafeâs Mierisch Yellow Pacamara Honey (the same green coffee submitted by Small Eyes Cafe, above), combines richly tart tamarind notes with maple syrup and spice tones akin to pink peppercorn and narcissus. And Toronto roaster Hale Coffee Companyâs Finca La Benedicion Natural centers around a cleanly sweet fruit ferment redolent of raspberry liqueur. The ballast here is creamy cashew butter and spicy sandalwood.
If this sampling of coffees is representative, it seems that the Pacamara is potentially quite versatile in its performance across a range processing methods, including washed, natural and variations on honey.
The Big Bean Appeal
Whatâs the chief appeal of big-bean varieties for consumers? The novelty of the large bean size? The often distinctive cup profile? Perhaps the enigmatic variety names?
Bird Rockâs Maritza Suarez-Taylor, director of quality control, says that the bean size is definitely intriguing for her customers. She adds that, âThe relative scarcity of these coffees also provides an opportunity for us to educate people about new varieties.â
Taiwan roasters Huang and Yu Chih Hao agree that the novelty of bean size is an attraction, but rarity is an even more important factor in the Asian market. Their customers are drawn to coffees not easily found elsewhere. Kakaloveâs Caesar Tu, a nano-roaster also based in Taiwan, says he has customers who think big beans are inherently better, but in fact he points out that Kakaloveâs Yellow Pacamara has a bright acidity that only a certain kind of coffee drinker appreciates. He chose this coffee mainly for its cleanly fruit-forward presentation.
Barth Anderson, co-founder of Barrington Coffee Roasting, agrees. He likes his Cuxinales Guatemala for its tangy acidity, and he adds, âI hazard that the Bourbon roots of the Pacas portion of the Pacamara varietal add to its complexity and vibrancy.â
Barrington Coffeeâs Barth Anderson at the cupping table. Courtesy of Barrington Coffee.
Stachura doesnât think bean size is relevant to his customers, given that Equatorâs bags are opaque. Still, he points out that the unfamiliar varietal nomenclature is bound to appeal to the adventurous.
Nevertheless, roasters East and West agree that cup quality and character are most important. We agree, though we acknowledge that the more savory-leaning among the coffees reviewed here may not appeal to all coffee drinkers. Their character may differ a little too dramatically from the more familiar coffee typesâsweetly tart, roundly chocolaty, or juicily fruit-tonedâwe typically reward with high ratings. The sweet-savory structure and suggestions of spice, herb, pipe tobacco, aromatic wood or musk make them one version of what we call âcaveat coffees,â coffees to which we assign high ratings, but with the implied caveat that their peculiar style of excellence may not please everyone.
We try to alert consumers to the caveats implied in various coffee styles through detailed reviews of individual coffees. Not all of the big-bean samples we tested were impressive, but the best, including the nine reviewed here, offered exceptional departures from the norm.
The post âBig-Beanâ Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures appeared first on Coffee Review.
âBig-Beanâ Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures published first on https://linlincoffeeequipment.tumblr.com/
0 notes
Text
Best Overnight Oats Recipes for Weight Loss
Does your hectic morning schedule leave you with little time to do more than scarf down a bowl of cold cereal before running out the door? If youâre nodding your head âyes,â put down the spoon and listen up!
Ready-to-eat cereal isnât the most waist-friendly variety on supermarket shelves. As it turns out, oatmeal is a much better way to ward off weight gain and slim down. In fact, people who eat oatmeal for breakfast feel full longerâeven four hours after they put spoon to mouth! That's sure to keep you out of the snack drawer mid-morning, boosting your[weight loss efforts.
But before you rush off and buy the first box of oatmeal you see, understand that not any type will do. The instant varieties often have added sugars and artificial flavors and making slow-cooking oatmeal on the stove can add stress to your already rushed morning routine. The solution: overnight oats. All you have to do to whip up a bowl is fill a mason jar or Tupperware container with grains, toppings, add-ins and a liquid like milk or water. Then you throw it in the refrigerator overnight. While youâre sleeping, the flavors fuse together so all you have to do is scarf it down next morningâno cooking required! (Need some incentive to pull these recipes together? Eating oatmeal every morning is one of the essential 14 Ways to Lose Your Belly in 14 Days.)
Check out our favorite mouthwatering recipes that will keep you on track toward your better body goals.
Per 1.5 cup serving: 265 calories, 5 g fat, 6 g fiber, 6 g sugar, 23 g protein
At just 265-calories, this veggie- and protein-packed âcakeâ is one of the few dessert-like foods weâd recommend eating for breakfast.
Per 1.6 cup serving: 347 calories, 9.4 g fat, 11.4 g fiber, 19.7 g sugar, 10.1 g protein
This recipe makes for a wonderful (and easy) weekend brunch dish. With presentation this beautiful and creative, your guests would never guess it only took you five minutes to prepare.
Per 1.7 cup serving: 339 calories, 15.6 g fat, 12.7 g fiber, 11.6 g sugar, 11 g protein (calculated using unsweetened almond milk and raw almonds)
Almonds add a nice crunch to this sweet and satisfying cereal. Plus, the nut contains belly-filling protein and magnesium, a mineral that helps regulate blood sugar. The more stable your blood sugar levels are, the easier it is to keep cravings, which often lead to overeating and weight gain, at bay.
Per 1.1 cup serving: 308 calories, 11.3 g fat, 10 g fiber, 15.5 g sugar, 9.9 g protein
If you have a sweet tooth, this dish is sure to satisfy. Made with chocolate, peanut butter, pumpkin puree and banana, these creamy low-cal oats could pass as a sinful dessert.
Per Ÿ cup serving: 270 calories, 8.3 g fat, 7.9 g fiber, 19.5 g sugar, 6.7 g protein (calculated using water)
This recipe calls for two nutritional superstars: flax and chia seeds. Both are good source of belly-filling fiber and selenium, a dietary mineral that may lower the risk of heart disease and cancer.
Per 1.1 cup serving: 310 calories, 5.9 g fat, 4.3 fiber, 18.8 g sugar, 15.1 g protein
While it may look like a five-star dessert dish, this oatmeal is comprised of only good-for-you ingredients like oats, milk, yogurt, thyme and lemon.
Per 1.7 cup serving: 436 calories, 10.8 g fat, 9.3 g fiber, 20.8 g sugar, 8.9 g protein
Pomegranate arils are an oft-overlooked addition to morning oats. The sweet seeds pair nicely with the crunchy, bittersweet cocoa nibs in this easy-to-make dish.
Per .80 cup serving: 282 calories, 8.4 fat, 10.1 g fat, 3.3 g sugar, 14.9 g protein (calculated using 1 oz cocoa nibs and two scoops protein powder)
Whoever said gingerbread should be reserved solely for Christmas? Not us! This recipe is easier to whip up than the holiday cookie, and kinder to your waistline, too.
Per one cup serving: 404 calories, 10.9 g fat, 8.4 g fiber, 29.5 g sugar, 14.4. g protein (calculated using 1/2 cup blueberries, 1/4 oz walnuts, 1 tablespoon brown sugar)
Loaded with disease-fighting antioxidants and stomach-filling fiber, blueberries are a great addition to your morning breakfast bowl.
Per one cup serving: 319 calories, 14.4 g fat, 8.6 g fiber, 5.1 g sugar, 13.4 g protein
You wonât even miss your go-to sugar-laden cereal when you start your morning with this creative play on the classic, comforting sandwich.
(Per serving: 472 calories, 11.9 g fat, 10.3 g fiber, 9.7 g sugar, 12.5 g protein (calculated with honey and 2 Tbsp each of dried apricots and prunes)
This warming breakfast is anything but boring or blah. The healthy and satisfying combination of rolled oats, chopped hazelnuts, apricots and cherries will satisfying your taste buds and keep your belly from rumbling before lunchtime, too.
Per serving: 267 calories, 6.8 g fat, 8.2 g fiber, 7.0 g sugar, 8.2 g protein
Persimmon, pumpkin, ginger, nutmeg and cloves. Itâs not often you find all these ingredients together in a breakfast bowl, but weâre loving the fruity play on classic holiday flavors!
Per serving: 456 calories, 17.0 g fat, 6.9 g fiber, 30.4 g sugar, 20.4 g protein (calculated with 1 Tbsp chocolate chips)
We love the peanut butter, banana and chocolate flavor combo in this dish. Although this would make a satisfying, nutrition-packed breakfast, it could also bode well as a dessertâespecially when an ice cream craving strikes!
Per serving: 416 calories, 12 g fat, 4.6 g fiber, 30 g sugar, 14 g protein (calculated with walnuts)
The combination of peaches and protein-rich nuts will liven up your oatmeal bowl and keep hunger at bay all morning long.
Per serving: 332 calories, 2.7 g fat, 0.6 g saturated fat, 6 g fiber, 20 g sugar, 23.2 g protein (calculated with skim milk and without optional toppings)
Nothing says fall like warm pumpkin oatmealâand thankfully this is one recipe that will help you maintain your summer bod. The addition of Greek yogurt boosts the protein count to ensure youâll stay satiated until lunch, while the cinnamon amps up the flavor and keeps your blood sugar levels even kneeled.
Per serving: 353 calories, 9.5 g fat, 2 g saturated fat, 9 g fiber, 18 g sugar, 11 g protein (calculated with soy milk and raw cacao powder)
Forget coffeeâthe chia seeds in these oats can provide the energy you need to power your day. These super seeds give you stable energy because of their great ratio of protein, fats and fiber, combined with the fact that theyâre low-carb, says nutrition expert Carolyn Brown, MS, RD at Foodtrainers. âThey wonât cause spikes and drops in blood sugar or insulin levels, preventing cravings and overeating later.â In other words, theyâre exactly what you should eat if you want to lose weight.
Per serving: 418 calories, 31 g fat, 21 g saturated fat, 18 g sugar, 4 g fiber, 7 g protein (calculated without maple cream)
Skip those nutrient-devoid Apple Cinnamon Cheerios, and fill up with a warm bowl of these similar-tasting oats instead. Unlike the majority of recipes on this list that sit in the fridge overnight, the flavors in this dish fuse in a slow cooker as you snooze. The aroma of apples, brown sugar and vanilla are sure to make waking up a little more tolerable.
Per serving: 366 calories, 4.4 g fat, 0.5 g saturated fat, 31 g fiber, 18 g sugar, 20 g protein (calculated with œ cup fresh blueberries)
Though this recipe carries about the same number of calories as a blueberry muffin, thanks to iâs sky-high protein and fiber count, itâs far better for your weight loss goals. Plus, the fresh blueberries can help you burn dangerous belly flab. In one 90-day trial, rats fed a blueberry-enriched diet showed significantly reduced abdominal fat than the control group.
Per serving: 402 calories, 8 g fat, 2.5 g saturated fat, 9.7 g fiber, 15.3 g sugar, 11 g protein (calculated with 1.5 teaspoons unsweetened cocoa powder, 1/2 tablespoon mini chocolate chips)
With just 15 grams of sugar per serving, this âbrownieâ may be one of the best bets for your breakfast bowlâespecially if youâre craving something thatâs both sweet and satiating. With 10 grams of fiber, itâs sure to tide you over until lunch.
Per serving: 425 calories, 25 g fat, 8 g saturated fat, 10 g fiber, 12.6 g sugar, 19 g protein
Low-sugar, high-protein oatmeal? Not only possible but beyond delicious. You wonât even miss the added sugar, thanks to the addition of fresh sweet cherries and creamy almond butter, a primo source of healthy fat and protein. And speaking of protein, donât miss these 29 Best Proteins for Weight Loss!
Per 0.6 cup serving: 405 calories, 19.8 g fat, 2.2 g saturated fat, 12 g fiber, 13 g sugar, 15 g protein (calculated with â
cup skim milk)
It might look a bit scary, but don't let the fat count turn you away. This recipe is packed with healthy fats from nuts and flax seeds that will help you sail through the morning without hitting up the pastries in the break room.
Per serving: 350 calories, 8 g fat, 10 g fiber, 18 g sugar, 24 g protein
The blend of quinoa and oats make this recipe not only different from its competition, but also super protein-packed. You have our permission to dig in guilt-free.
Per serving: 362 calories, 15 g fat, 2.7 g saturated fat, 7 g fiber, 13 g sugar, 10 g protein (calculated with unsweetened vanilla almond milk and 1 Tbsp each of almond butter and dark chocolate chips)
Low in calories? Check. Light on sugar? Yup. Filled with flavor? You know it! This fall-inspired breakfast bowl is a near-perfect example of eating your cake and having it, too.
Per serving: 520 calories, 15 g fat, 9.6 g saturated fat, 11 g fiber, 15.3 g sugar, 21 g protein (calculated with skim milk)
Most oatmeal recipes call for fruits like berries and bananas, which is why we were so excited to come across a blogger that uses oranges to flavor her breakfast. Give this unique dish a tryâyour tastebuds will thank you.
Per serving: 294 calories, 8.7 g fat, 1.2 g saturated fat, 8.5 g fiber, 11.6 g sugar, 8.7 g protein (calculated with unsweetened almond milk and 2 Tbsp maple syrup)
Taking the time to layer your oats with sliced banana ensures that every last spoonful of this parfait will be perfectly balanced, and with flavors like these, youâre going to want them in every bite. Whip up this recipe with slightly green bananas. Theyâre rich in resistant starch, which boosts satiety and resists digestion. The result: the body has to work harder to digest the food, which promotes fat oxidation and reduces abdominal fat.
Per serving: 240 calories, 9.5 g fat, 1 g saturated fat, 6.4 g fiber, 18 g sugar, 5.4 g protein
This recipe calls for plenty of fiber-rich figs to ensure you stay full all the way through to lunchtime. And since the fruit is also a potent source of potassium, your breakfast will also help you ward off water retention and bloat. And to ensure your belly will stay toned and flat, avoid these 30 Bad Habits That Lead to a Fat Belly!
Per serving: 455 calories, 19 g fat, 13 g saturated fat, 7 g fiber, 20 g sugar, 12 g protein
Not only will this streusel-inspired dish make your taste buds sing, it will also help you lose weight. New studies suggest that stone fruit like peaches may help ward off metabolic syndrome â a name for a group of risk factors, of which belly fat is a predominant determinant, that increase the risk for obesity-related diseases including diabetes. To discover more fruits that will help you get the body you crave, check out these 6 Fruits for Fat Loss.
Image: Angela Liddon | OhSheGlows.com
Per serving: 369 calories, 10.8 g fat, 1.2 g saturated fat, 13.7 g fiber, 17 g sugar, 10.6 g protein (calculated without toppings)
Oats, almond milk, vanilla extract and healthy mix-ins like fruit and coconut flakes join to create this high-fiber, vegan-friendly breakfast.
Per serving: 474 calories, 9.2 g fat, 2 g saturated fat, 11.4 g fiber, 21 g sugar, 16.2 g protein (calculated with unsweetened almond milk and honey)
The banana and yogurt in this recipe lend a creamy texture and a slightly sweet taste thatâs hard not to love. Word of warning, though: When choosing a yogurt to mix in, steer clear of these 8 Worst Yogurts for Weight Lossâtheyâll throw your slim-down efforts off track.
Image: Angela Liddon | OhSheGlows.com
Per serving: 214 calories, 5.3 g fat, 1.8 g saturated fat, 7 g fiber, 23 g sugar, 4.4 g protein
Send the mid-morning munchies packing with these fiber-filled portable parfaits. The blueberries in the homemade jam lend a hefty dose of antioxidants and tumor-blocking compounds while the cardamom boosts circulation, giving your skin a beautiful glow.
Per serving: 481 calories, 16 g fat, 4.6 g saturated fat, 6.9 g fiber, 22 g sugar, 20 g protein (calculated with 3/4 cup both oats and milk and 1 tablespoon both walnuts and maple syrup)
While bacon for breakfast is nothing new, bacon mixed with oatmeal is something weâve never seen before. The walnuts provides a satisfying crunch and polyunsaturated fat ( a nutrient that reduces belly-fat storage) while the maple syrup provides a sweet balance to the savory breakfast meat.
Per serving: 250 calories, 3 g fat, 1.4 g saturated fat, 4.8 g fiber, 23 g sugar, 8 g protein (calculated with skim milk)
Waist-shrinking coconut oil, bananas, cholesterol-lowing flax, oats and a host of delicious spices join to create this Instagram-worthy mason jar meal. We canât think of a tastierâor more fillingâway to celebrate the first meal of the day.
Per serving: 476 calories, 10. 2 g fat, 1.4 g saturated fat, 12.3 g fiber, 36 g sugar, 17 g protein
This nice cream topped recipe is sure to make your mouth water. Caramel-flavored yogurt, mixed with oats, cacao nibs, bananas and salt make for a creative combination thatâs sure to please.
Per serving: 415 calories, 12.4 g fat, 2.2 f saturated fat, 10.4 g fiber, 26 g sugar, 13.3. g protein
Thanks to this tropical-inspired recipe, the kiwiâan under-utilized flat-belly fruitâfinally gets its chance to shine! One medium kiwi has about 60 calories and 100 percent of the vitamin C we need in a day, says Alexandra Miller, RDN, LDN, the corporate dietitian at Medifast. Fruits rich in the vitamin help the body oxidize fat during moderate-intensity exercise and can also banish fattening stress hormones like cortisol.
Per serving: 253 calories, 3.7 g fat, 0.7 g saturated fat, 5.4 g fiber, 12.8 g sugar, 12.7 g protein
All the fun of the ice cream sundae, with a fraction of the calories, sugar and fat. We suggest reserving this recipe for a fun family brunchâthe kids are sure to love it.
Per serving: 212 calories, 5 g fat, 2 g saturated fat, 4.5 g fiber, 8.5 g sugar, 6 g protein
Spiked with a quarter-cup of brewed coffee, this is one morning meal that will rev your engine. Freshly brewed java provides plenty of flavor for a negligible calorie cost, so you can go easy on the sweetener without sacrificing flavor.
Per serving: 343 calories, 10.5 g fat, 1.1 g saturated fat, 8.3 g fiber, 19 g sugar, 11.2 g protein (calculated for two servings)
While not a typical add-in, sweet potatoes can help amp up the nutritional profile of your oats. Not only are they one of the 42 Best Breakfast Foods for Weight Loss, theyâre also high in fiber and have a low glycemic index, which means theyâre absorbed slowly and keep you feeling full longer. Mixed with nutmeg, chia seeds, pecans and maple syrup, this recipe is a home run.
Nutrition per serving: 353 calories, 9.5 g fat (1.0 g saturated), 86 mg sodium, 49.3 g carbs, 6.7 g fiber, 18.3 g sugars, 24.6 g protein (calculated with nonfat vanilla Greek yogurt)
Heat things up with these vanilla oats that provide half of your daily calcium demands (49%), which research suggests is metabolically significant. This is because calcium increases thermogenesis, or core body temp, boosting metabolic activity. And the benefits donât stop there. Polyunsaturated fatsâfound in heart-healthy walnutsâ activate genes that reduce fat storage and improve insulin metabolism. For even more amazing ways to slim down, check out these 30 Things to Do 30 Minutes Before Bed to Lose Weight.
Per serving: 386 calories, 13.7 g fat, 4.3 g saturated fat, 7 g fiber, 18 g sugar, 12. 8 g protein (calculated with 2 tbsp ground flaxseed)
This recipe calls for rich chocolate cashew milk. As the oats sit in it overnight, they transform from a somewhat flavorless carb into a chocolatey sensation worth waking up for. Mixed with mini chocolate chips and chopped cashews, this is one sweet and crunchy concoction you donât want to miss!
Per serving: 241 calories, 4.5 g fat, 0.6 g saturated fat, 6.4 g fiber, 23 g sugar, 10 g protein (calculated with soy milk)
This fruity Indian-inspired dish provides a filling dose of fiber and an impressive amount of vitamins A and C. And with just six ingredients, this recipe is extremely simple to pull together.
Per serving: 335 calories, 8.2 g fat, 2.6 g saturated fat, 7.2 g fiber, 33.5 g sugar, 11.7 g protein (calculated with 1% milk)
Cacao powder, berries, coconut and banana join together to create a dish that only tastes indulgent.
Per serving: 363 calories, 15 g fat, 8.5 g saturated fat, 7.8 g fiber, 15.4 g sugar, 8 g protein (calculated with dark chocolate chips)
Unlike an actual Almond Joy candy bar, these oats carry a reasonable amount of sugar and provide an impressive amount of fiber and proteinâtwo nutrients everyone trying to lose weight should aim to consume at every meal.
Nutrition per serving: 263 calories, 5 g fat (1.7 g saturated), 46 mg sodium, 46.6 g carbs, 5.6 g fiber, 14.9 g sugars, 9 g protein
French toast is traditionally a calorically dense meal that causes some serious belly fat. But this version tosses a wholesome breakfast food into the mix to deliver the same comfort food feel without the guilt. Plus, every single one of its ingredients provide an opportunity for a serious metabolism kick!
Per serving: 293 calories, 9.8 g fat, 1.3 g saturated fat, 7.3 g fiber, 14.5 sugar, 7.7 g protein (calculated with 1 tsp maple syrup)
A flavor profile no longer reserved for cookies and cupcakes, these salted-turtle-flavored oats taste as delicious as they sound. Thereâs not much to hate about a combination of sweet and savory flavors, topped with crunchy pecansâeven the nutritional stats are on point. Hands down, this dish is a winner.
Per serving: 360 calories, 8.4 g fat, 1 g saturated fat, 13.8 g fiber, 19 g sugar, 9.4 g protein (calculated with 3/4 cup unsweetened almond milk)
Loaded with EGCG, a compound that simultaneously boosts lipolysis (the breakdown of fat) and blocks adipogenesis (the formation of fat cells) particularly in the belly, matcha powder is a great addition to your morning breakfast bowl. Love the idea of eating it instead of simply sipping? Check out these 8 Healthy Recipes Using Matcha Green Tea.
Love overnight oats but lack the time to put spoon to mouth in the morning? This recipe is the answer youâve been searching for. This flavors in this oatmeal-filled smoothie fuse together just like overnight oats, but because you mix the ingredients together in the blender it can be enjoyed through a straw. And speaking of smoothies, next time you make one, be sure youâre using some of these 20 Best-Ever Smoothie Ingredients for Weight Lossâand yes, oats made the list!
Per serving: 459 calories, 8.5 g fat, 0.7 g saturated fat, 16 g fiber, 51 g sugar, 10 g protein
Per serving: 251 calories, 4.5 g fat, 0.5 g saturated fat, 11.5 g fiber, 23.7 g sugar, 6.2 g protein
At just 250 calories, this rum-spiked dish is one fiesta-inspired meal we can get behind.
Per serving: 303 calories, 8.7 g fat, 0.9 g saturated fat, 10 g fiber, 15 g sugar, 8.4 g protein (calculated with unsweetened almond milk)
Though you could technically use any berry to sweeten your oats, resist the urge to make a swap. Raspberries pack more fiber and liquid than most other fruits, boosting feelings of satiety â and keeping you away from the office snacks.
Per serving: 200 calories, 4 g fat, 0 g saturated fat, 2.7 g fiber, 14.7 g sugar, 8.7 g protein (calculated without sweetener)
If cupcakes are your dietary downfall, this recipe is sure to please. Made with oats, skim milk, butter extract and colorful sprinkles, these creamy low-cal oats could pass as a sinful dessert.
Per serving: 464 calories, 19 g fat, 3 g saturated fat, 13 g fiber, 5.5 g sugar, 17 g protein
MORE FROM EAT THIS, NOT THAT!
MELT UP TO 10 POUNDS IN ONE WEEK!
WITH OUR BEST-SELLING NEW DIET PLAN, The 7-Day Flat-Belly Tea Cleanse! Test panelists lost up to 4 inches from their waist! Available now in paperback!
Source
http://www.eatthis.com/overnight-oat-recipes-for-weight-loss
1 note
·
View note