#or even my beloved cava

[goldfilm]

i've decided to try chipotle for the first time this week

[sasorikigai]

@frozenbreath​ continued from here (💥)

💥 || Hanzo Hasashi carries every sunrise in the bottom of his heart, rising behind a skyscraper horizon - warming up the corners of regret. He is driving up to meet it as he does what might have been. A once short-lived consideration becoming the onslaught of consuming shadow of the main event - of another chapter of Hanzo Hasashi’s already decorated life -as the clouds are crying, heaven is dripping, melting away his sins. This holy drip begging him to release in what the Commander cannot see and feel, what he couldn’t have in the hopes of enduring forever. The endlessness of hoping into his repeated intoxication of body, mind, and soul; this great force has been asleep in him, curled up inside of him like a snake. Hanzo pretends to be asleep - absolutely asleep - lazy and dreamy and nonchalant, but he could feel the undetonated dynamite in him. 

If one should fingerprint his heart, it will only find remnants of cinderblock; still burning, going at his heart with a speed of sound even when his demolished heart has no remnants whatsoever to burn. The impassioned vena cava of his heart prevents his death, always opting to live with a mad passionate love; a love which was unforgettable. For Hanzo Hasashi was a lost lover hellbent on finding his way back again, as he continues to bargain with death, with universe, with his intents and concepts. Even in entropy and loss of all things he had dearly and stubbornly held onto. He would let it end in awe and adoration. True peace will never belong in Hanzo Hasashi’s world; the sanguine-streaked spillage will forever mar the quixotic heart and soul in the world of settled chaos, where nothing exists to make sense and everything exists to serve entropy of his mind. Bi-Han’s death will continually play in the nightmarish visions, overlapped with that of Harumi and Satoshi’s gruesome deaths. Commander Hasashi will scorch himself with eternal burning glow, turning his inside into puddle as persistent feverous heat encompasses his vessel like a kiln. Now, he only yearns to observe Kuai Liang, scrutinize and penetrate his being to contain his beloved whole in his fervent stygian amber, as his coiled arm and ravenous tongue will find comfort in voraciously devouring Kuai like a hungered beast. 

He would imprint his fingerprints through Kuai Liang’s alabaster flesh and watch stardust fall from it. How he would map his long-missed beloved’s skin to see the road to home, play the tips of his nerves with his that knows how to play mantras of exquisite melodies, and sing him empyrean symphony. In the whirling blitzkrieg of unfurled desire, Hanzo Hasashi would be rendered into a crumble even before he feels the proverbial pressure in his guts. How his vertebrae spirals with unimaginable heat as Kuai Liang’s form emits a new brand of warmth against his depraved flesh; as glittering city lights fade against he comes undone beneath their coalesced passion ablaze. “My life without you nearly obliterated me, Liang,” for pain has marked him, but too deep to see. 

Nothing could be out of sight, out of mind, as Hanzo Hasashi still sees whirling vortex of ferrous crimson reflected in the depth of Kuai Liang’s eyes. The kisses become feathers wings upon his beloved’s swelling lips, and it’s as if the marrows of his condensed emotions were oozing in amalgamations of visceral reflection; for there’s bitterness, brilliance, perhaps an ounce of balefulness as well. “I could not silence an eternal nightmare running through my mind. It was a bitter reminder against my wretched life,” yet, love hurts, as his world spirals down into the vortex of void where he is tearing Kuai Liang asunder in bite marks that will leave bruises and draw blood. The world may sink in quietude, but his limbs tumultuously begin to unfurl Liang into an abandon, in near-nakedness as his beastly splendor enthralls them both to bend against his own motorbike, the warmth of his being still perpetuated in rather spacious leather seat. “What would you have done if you were in my shoes?” He nips Liang’s lower lip once again, drawing red jewel. 💥 || 

[rssgreys]

Notebook paper background

His family was by his side when he passed away a couple of days later.Īfter the service, the honor guard ceremonially escorted Officer Echaverry to Miami Executive Airport.Ī private plane will take off with Echaverry’s body from Miami Executive Airport where he and his family will fly to Nicaragua, where he will be laid to rest. The five-year veteran at the department was injured during a shootout between police and an armed robbery suspect on Aug. “Watch over all of us here today and always.” “Babe, I will always love you no matter how much time passes,” said Vargas. “After his shift, babe would pass by my house in the middle of the night and would leave me these yellow post it or notebook papers that would say ‘I love you’ or ‘Have a great day’ on my car door or window,” she said. She shared how the two met as seventh graders but didn’t date until reconnecting as adults. His fiancée Stephanie Vargas also shared her grief. I love you with all my heart, mi hermanito bello,” she said. “Until we see each other again in heaven. Moments punctuated by his love of his Robbery Intervention Detail unit, baseball, his beloved dirt bike and his family.Įchaverry’s sister, Sandra, was emotional as she took the podium. “They would just send over the food and the cafecito because it was the same thing every day: huevos revueltos, con tostado y un colada then we were ready for the day.”Ī montage distilled Echaverry’s 29 years into just a few heartfelt minutes. “Once we’d show up the waitresses wouldn’t even acknowledge us at times,” said Leo Meneses. His best friend, a Miami-Dade County firefighter talked of their daily breakfasts. “A true hero, a true public servant, a man that will continue to impact our community beyond his natural life,” said MDPD Director Alfredo “Freddy” Ramirez III. Our county, especially our law enforcement community, weeps today. “You opened your doors for this remembrance in a place that was so special to him and to his family. This is a team that Echy so loved,” said Miami-Dade County Mayor Daniella Levine Cava. That enthusiasm for baseball was present at the procession with jerseys with the fallen officer’s name worn by members of his family. Wednesday’s procession took place at the home of the Marlins, which was chosen because of Echaverry’s love for baseball. “We pray for his blood family, especially his mother and father, his beloved sister and his fiancée,” said a police officer.

[lilacerull0]

#something something blair was in love with dan the whole time but it wasn't like anything she ever experienced so she couldn't put the #words to it until that moment #something something he snuck up on her even tho he was in her heart the whole time (via @mysteriesofloves)

first of all @mysteriesofloves i admire you so much and i think you're the coolest person in the whole wide world and just- thank you for writing this post because... heart symbolism my most beloved hello???? came here to be a bio geek again (my apologies), but like- the whole idea behind the heart being something meant for giving away is so fascinating to me because... the heart (along with blood vessels) is all about giving what's needed and taking away what's unneeded from every cell. the organ system works so hard to protect the heart and everything the heart does with that care is about friendship and love directed towards the rest of the body. it makes you think that love and care cannot exist on their own, their existence must be proven with the continuous act of returning the favour. (blair thinking that love is something to be earned, a belief that's been caused by her relationship with her parents, then chuck and finally her tragic lack of awareness about serena's unconditional love for her) BUT our bodies work in spite of laws of our universe. capillaries function against math. (there's a pressure difference inside of a capillaries that affects water flow, BUT not all water that exits the capillaries returns to the venous part of the capillary under the influence of oncotic pressure in spite of mathematical laws that say otherwise. the rest is about lymphatic system but i can't go there because i won't be able to stop if i do djdjdkkkdk) and of course there's gravity and bringing blood back to the heart which is related to my main point here. there is NO mechanism for returning blood back to the heart. zero nada zilch. sympathetic and parasympathetic systems effect the nature of heartbeats and give the heart the push it needs for successful blood flow. a favour - a favour returned. once the circulatory system gives every cell what it needs, it is left with everything the cells didn't need. (blair being a caretaker, loving and helping chuck and being left with nothing but pain and misery as rewards for that care and love. blair being the perfect daughter, perfect student, perfect perfect perfect everything and her dad leaving her anyways. trying so hard to satisfy her mother and never reaching her goal etc.) and then, in spite of gravity, in spite of no adequate system for getting rid of CO2, there are veins (vena cava superior, vena cava inferior primarily, my most belovedsssssss, they are so fun to pronounce AHHHHH) and venous valves (and muscles play a part here as well) that are doing everything they can to keep the blood flowing upwards. and that's what dan is to blair (weird analogy i know but YEAH) in spite of everything blair knows about love, he is there, giving and giving and giving without asking for anything in return. (venous system not giving a damn about gravity dhjdjdjd) and... to quote dana scully again:

so... dan loving blair isn't actually an anomaly. (our bodies don't exist against the laws of nature) it's only an anomaly in terms of blair's expectations, experiences, a lifetime of false belief that love can't exist without obligation and pain and blair feeling like a monster for loving unconditionally. blair falling in love with dan isn't only about dan. it's about blair's entire worldview. because of dan, blair is challenged to reconsider her understanding of love. unlike with serena, in loving dan, blair is forced to acknowledge that her unfiltered self is in fact loveable and not a galactic error.

thinking about the phrasing of “[chuck] doesn’t have my heart anymore. i realized it belongs to someone else” and how… like blair very much was reduced to a possession that belonged to chuck, stuck in what she believed to be this fated cycle where no one else could have her heart, where it was just another thing that chuck owned. and for her to tell him that he doesn’t, that he doesn’t own her, for her to realize that after everything means so much as it is but for the realization to also be that someone else can have her heart and not treat her like property, can love her thoroughly and properly. and on top of that it’s like. chuck used every chance he got to remind blair that she was an extension of him, to the point where it’s like blair’s own heart isn’t even her own, it’s something that belongs to chuck, because he’s drilled that into her. but this whole time dan has loved her and hasn’t said a thing—he never told her who she should give her heart to, only that she should be happy with whoever she does give it to. and she gives it to him. because it’s hers to give.

[vinersclubsblog]

Celebrate Valentine's with Wines

When Many of us think of Valentine’s Day, they relate the day with the hue pink. As we think of what to sip with my beloved, the first thing that comes to my mind is the red wine, which tells the perfect romantic wine to share a special evening with my beloved includes a bottle of either red wine or Rosé or any of the same hue. Buy Red Wine Online to celebrate with your love.

Rosé wine

Aromatic Rosé wine is just not very fresh, there is something special about Rosé that makes it a perfect romantic wine. Perhaps we believe this way Rosé is a pleasant wine with its colors varying from salmon to coral or iridescent. A few Rosé wines have copper hues and other times the hue is a ruby luminosity or nearly opaque. Undoubtedly, the hue can differ depending on the

technique used to create this wine or the duration of skin touch, but it also ranges on the type of grape until. Buy Rose Wine Online for this Valentine's day.

Sparkling Wine

We can get Sparkling wine in many varieties, such as Prosecco, Champagne, Caves, and Crémant. We suggest celebrating Valentine's Day 2022 with a possible variety of wines that you can get from the best online store for wine like viners.club.

Cava

This Spanish Cava comes from eastern Spain's Catalonia region. The manufacturing process of Cava is similar to Champagne.

crémant

This wonderful wine comes from nine different regions of France. The manufacturing process of creating Crémant is similar to Champagne, but the regulations are less restrictive than in

Champagne.

Now, let's show the way to celebrate valentine's day differently:

Challenge your taste senses -go for blind

Just pick two or three different special wines according to your and your partner's choice. Mix it and try to guess which wine was which. This is fun and also fun with ways to drink and talk about flavors and the aromas you find in a wine.

Try beyond usual choice

The wine community is so huge. There's a lot to taste outside of champagne and sparkling wine. You may have to seek the best online store for wine vs a nearby store,

Have a theme party for your drink and nutrition based on region.

Have fun at dinner! Cook or bring something from a particular region and pair it with that country's special wine. Have a feel of being in that region by eating and drinking! And celebrate your valentine's day evening in that country that you always wanted to be with your beloved one.

Enjoy the sweet wine as dessert!

Having wine as a dessert is a great way to enjoy sweet wine. Try it in different styles. . You can have fun with dessert pairing. Brownies and wines together taste fabulous.

When love is in the air, almost all kinds of wines will make Valentine’s Day a memorable one. Just find out your way to celebrate it.

Happy Valentine’s Day!

[thedisneydietblog]

Best Places to Get Coffee on Disney Property

It's September 29, and that means it's National Coffee Day. I don't argue with any arbitrary days celebrating my most beloved beverage. The caffeinated elixir is part of my daily diet. That first sip of coffee in the morning is something I look forward to before I fall asleep at night. I'm not even kidding.

Besides being what kick-starts each and every day, I turn to coffee for tasty fuel to get me through a day at Disney. These are some of the best places to get coffee around Disney Property:

Jazz Kitchen Express The express arm of Ralph Brennan's Jazz Kitchen, Jazz Kitchen Express, in Anaheim's Downtown Disney is one of my go-to spots for delicious coffee. And I'm talking about their regular coffee, not the chicory coffee. It's delicious and velvety, and the only thing that stops me from getting this coffee sometimes is that I'm too lazy to walk out to Downtown Disney to get it. (Also, Jazz Kitchen's beignets are better than the ones in the park).

Kona Cafe The Polynesian Resort at Walt Disney World Resort is home to Kona Cafe. Make a reservation ahead of time. The food is terrific, but do yourself a favor and order a pot of French press Kona coffee. It's heaven in a cup.

Cove Cafe When you find yourself aboard a Disney Cruise, get thee to Cove Bar and order a cappuccino. It comes with a tasty hunk of biscotti and usually features Mickey Mouse art in the foam.

Norway Pavilion At Epcot and need something to wash down your school bread pastry? As long as you're over the age of 21, order a cup of the hearty Viking Coffee. It includes coffee, coffee liqueur, and Bailey's. I love this drink for a chilly evening.

Carnation Cafe One of my favorite places to have breakfast at Disneyland is at Carnation Cafe. Their tasty dishes are complimented by a cup o' joe. It's not the fanciest of coffees, but it hits the right notes because I find myself slurping down cup after cup.

La Cava del Tequila For another alcoholic coffee beverage, turn to La Cava del Tequila in the Mexico Pavilion. They have a blended coffee Mezcal margarita that's refreshing on blistering summer day.

Le Salon Nouveau/Club 33 Club 33 and the Le Salon Nouveau lounge have a couple of top notch coffee offerings. You can get a cappuccino that will come Club 33 art and a side o' biscotti or a divine pour over brew.

Starbucks I know, I know. Starbucks isn't a unique choice. But, it is a known quantity. If I want a cold brew or a hot or iced vanilla latte while I'm in the Parks, I'm going to Starbucks.

Where do you like to get coffee beverages in the parks?

[reneeacaseyfl]

This Michelin-Starred Restaurateur Traded Fine Dining for Ben Franklin’s Favorite Milk Cocktail

It’s not often therecipient of a Michelin star leaves the restaurant industry, but Eamon Rockeyisn’t afraid to reinvent himself.

The former general managerof Betony, which closed its doors at the end of 2016 despite being a criticalsuccess, has entered the bottled spirits business with a product you might notexpect. In fact, unless you’re a professional bartender or cocktail historian,you’re probably unaware that Rockey’s MilkPunch is the first bottled milk punch to hit shelves since the late1800’s. But why is this cherished creation only now just returning to liquorstores? And why would a decorated hospitality professional leave the industryfor a product whose last celebrity influencer was Ben Franklin? When it comesto this story, it’s not just the milk that needs clarification.

What’s Old Is New Again

Milk punch, which legendhas it was popularized by English writer Aphra Behn, began first attractingattention in the late 1680s before becoming a common beverage of choice throughthe 18th and 19th centuries. “To the best of my knowledge, the first and lastmilk punch to be sold in the world was produced only in the U.K., only in thelate 1800’s. Following prohibition, along with so many other classic spiritsand cocktail traditions, milk punch faded away,” explains Rockey, who’s beentinkering with recipes since discovering the drink courtesy of bartenderCameron Bogue at Bar Pleiades.

Combining tea, juices, citrus, and warm milk to produce a milk punch base. Courtesy of Ashley Sears at Betony

Thanks to historicalcocktail books like Jerry Thomas’ Bartender’sGuide, bartenders were able to revitalize long forgotten recipes for a newgeneration to discover. In tasting milk punch, Rockey connected with a friendthat followed him wherever he went, from tending bar at Eleven Madison Park tooverseeing Betony. So, what makes it such a beloved treasure?

“Milk punch is a draw for bartenders because it combinesthe acid of citrus with the creamy buttery nature of milk in one clearbeautiful glass,” says Dorothy Elizabeth, head bartender at  L’Avenue and Le Chalet at Saks Fifth Avenue. As so much of what defines agood cocktail is based on a drink’s ability to create a textural and flavorfulsensation, a liquid that can hit multiple senses without overshadowing theother is a prized commodity.

As part of the filtering process, un-clarified milk punch must be repeatedly poured over a tightening nest of curds until it passes through completely clear. Courtesy of Ashley Sears at Betony

However, for any student of chemical engineering likeElizabeth, the idea that milk and citrus can work together to create somethingdelicious is fascinating. “The citric acid in lemons and limes has a pH ofabout two, so when acidifying milk, the dairy proteins start to unravel sincethe proteins start to denature,” Elizabeth explains. “The casein and the otherproteins start to bond together into one solidified mess aka curdled milk. Somilk punch takes the roots of all the reasons why you would not ever add milkand lemon together and creates something delightful.”

The combination of historical importance and coolchemistry lesson is usually enough to get bartenders to experiment with makingtheir own recipe. However, making milk punch from scratch requires patience andpractice. Investing hundreds of dollars into ingredients only to watch thatinvestment turn into an undrinkable mess is not for the faint of heart. Perhapsthat’s why a notable milk punch practitioner is in a prime position to makelife easier for bars that can’t find the time, talent, or resources to maketheir own.

Making Things Clear

To make milk punch, you’ll want to assemble a variety ofingredients that you already enjoy to begin with because milk punch takes onthe flavor profile of those ingredients. Though recipes vary, the milk isalways boiled, the liquid mixture must be strained, and you’re going to have towait. If the strained liquid isn’t absolutely clear,something went wrong.  “Rockey’sachieves its versatility by combining pineapple, apple, green tea, black tea,and citrus as its core flavorful ingredients,” Rockey says. “I use just a bitof neutral grain spirit to stabilize it, and that’s it.”

A classic milk punch contains some combination of sweet fruits, tea, citrus, milk, and spirit. Courtesy of Ashley Sears at Betony

Gareth Howells, the nationalwhisky ambassador for John Dewar & Sons, is another hospitalityprofessional who has made it a point to include milk punches at hisestablishments: “I always made my milk punch using the ‘traditional’ or‘conventional’ method. This in essence meant that I would create the milk punchin stages, normally taking around seven to 10 days per batch and always breakthe punch with the alcoholic component mixed in prior to filtering.”

Making varieties of milkpunch for one or two locations is difficult, but building a business plan thatinvolves mass production based off such a precise methodology? It’s onepossible reason the craft production of bottled milk punch hasn’t followed inthe footsteps of easy to produce and market spirits. “To take the jump into thecommercial production of milk punch when even the smallest detail can derailthe process is honestly quite staggering,” Howells says. “Clarified milk punchis technically one of the most difficult styles of drink that can be made. Itis an investment in time, a labor of love, and can cause more than a fewsleepless nights.”.

Milking a Great Reception

If the hospitality industry’s reception is anindication of the product’s mainstream potential, perhaps more bartenders willconsider transitioning into commercial production. “My first three batches wereeach 125 cases, followed by a 250-case run, and when that was fully depleted insix weeks, I upped the ante to 500 cases in early June 2019, still well under ayear on the market,” Rockey says.

A well made milk punch should be perfectly transparent- serving over a single, large piece of ice that highlights its clarity. Courtesy of Ashley Sears at Betony

The immediate success is a welcome sightconsidering the choices involved. Launching Rockey’s Milk Punch meant that Rockeycould no longer operate a bar or restaurant due to the rules and regulationsinherent in the three-tier system of alcohol distribution.  “After making the decision to launchRockey’s, I had to make peace with not operating bars and restaurants anymore,the profession I’d been committed to for my entire career,” Rockey says.

However, with a clear vision that includes developing additional flavors, the entrepreneur is keeping himself busy despite not being on the restaurant floor. “Launching Rockey’s is the best career decision I’ve ever made, and I hope others currently working as bartenders, and have a burning idea that they believe will be embraced by the world will take that leap of faith,” the brand’s founder advises. Like any good leap of faith, sometimes a drink before the jump is a good idea.

More must-read stories from Fortune:

—How millennials’ wine preferences differ from boomers’

—What goes into the most expensive Cava in the world

—Canned vs. bottled: Which type of wine is more sustainable?

—Young women winemakers are leading the way in Chablis, France

—Beyond Prosecco: Italy’s other, better bubbles

Follow Fortune on Flipboard to stay up-to-date on the latest news and analysis.

Credit: Source link

The post This Michelin-Starred Restaurateur Traded Fine Dining for Ben Franklin’s Favorite Milk Cocktail appeared first on WeeklyReviewer.

from WeeklyReviewer https://weeklyreviewer.com/this-michelin-starred-restaurateur-traded-fine-dining-for-ben-franklins-favorite-milk-cocktail/?utm_source=rss&utm_medium=rss&utm_campaign=this-michelin-starred-restaurateur-traded-fine-dining-for-ben-franklins-favorite-milk-cocktail from WeeklyReviewer https://weeklyreviewer.tumblr.com/post/186297170442

[weeklyreviewer]

This Michelin-Starred Restaurateur Traded Fine Dining for Ben Franklin’s Favorite Milk Cocktail

It’s not often therecipient of a Michelin star leaves the restaurant industry, but Eamon Rockeyisn’t afraid to reinvent himself.

The former general managerof Betony, which closed its doors at the end of 2016 despite being a criticalsuccess, has entered the bottled spirits business with a product you might notexpect. In fact, unless you’re a professional bartender or cocktail historian,you’re probably unaware that Rockey’s MilkPunch is the first bottled milk punch to hit shelves since the late1800’s. But why is this cherished creation only now just returning to liquorstores? And why would a decorated hospitality professional leave the industryfor a product whose last celebrity influencer was Ben Franklin? When it comesto this story, it’s not just the milk that needs clarification.

What’s Old Is New Again

Milk punch, which legendhas it was popularized by English writer Aphra Behn, began first attractingattention in the late 1680s before becoming a common beverage of choice throughthe 18th and 19th centuries. “To the best of my knowledge, the first and lastmilk punch to be sold in the world was produced only in the U.K., only in thelate 1800’s. Following prohibition, along with so many other classic spiritsand cocktail traditions, milk punch faded away,” explains Rockey, who’s beentinkering with recipes since discovering the drink courtesy of bartenderCameron Bogue at Bar Pleiades.

Combining tea, juices, citrus, and warm milk to produce a milk punch base. Courtesy of Ashley Sears at Betony

Thanks to historicalcocktail books like Jerry Thomas’ Bartender’sGuide, bartenders were able to revitalize long forgotten recipes for a newgeneration to discover. In tasting milk punch, Rockey connected with a friendthat followed him wherever he went, from tending bar at Eleven Madison Park tooverseeing Betony. So, what makes it such a beloved treasure?

“Milk punch is a draw for bartenders because it combinesthe acid of citrus with the creamy buttery nature of milk in one clearbeautiful glass,” says Dorothy Elizabeth, head bartender at  L’Avenue and Le Chalet at Saks Fifth Avenue. As so much of what defines agood cocktail is based on a drink’s ability to create a textural and flavorfulsensation, a liquid that can hit multiple senses without overshadowing theother is a prized commodity.

As part of the filtering process, un-clarified milk punch must be repeatedly poured over a tightening nest of curds until it passes through completely clear. Courtesy of Ashley Sears at Betony

However, for any student of chemical engineering likeElizabeth, the idea that milk and citrus can work together to create somethingdelicious is fascinating. “The citric acid in lemons and limes has a pH ofabout two, so when acidifying milk, the dairy proteins start to unravel sincethe proteins start to denature,” Elizabeth explains. “The casein and the otherproteins start to bond together into one solidified mess aka curdled milk. Somilk punch takes the roots of all the reasons why you would not ever add milkand lemon together and creates something delightful.”

The combination of historical importance and coolchemistry lesson is usually enough to get bartenders to experiment with makingtheir own recipe. However, making milk punch from scratch requires patience andpractice. Investing hundreds of dollars into ingredients only to watch thatinvestment turn into an undrinkable mess is not for the faint of heart. Perhapsthat’s why a notable milk punch practitioner is in a prime position to makelife easier for bars that can’t find the time, talent, or resources to maketheir own.

Making Things Clear

To make milk punch, you’ll want to assemble a variety ofingredients that you already enjoy to begin with because milk punch takes onthe flavor profile of those ingredients. Though recipes vary, the milk isalways boiled, the liquid mixture must be strained, and you’re going to have towait. If the strained liquid isn’t absolutely clear,something went wrong.  “Rockey’sachieves its versatility by combining pineapple, apple, green tea, black tea,and citrus as its core flavorful ingredients,” Rockey says. “I use just a bitof neutral grain spirit to stabilize it, and that’s it.”

A classic milk punch contains some combination of sweet fruits, tea, citrus, milk, and spirit. Courtesy of Ashley Sears at Betony

Gareth Howells, the nationalwhisky ambassador for John Dewar & Sons, is another hospitalityprofessional who has made it a point to include milk punches at hisestablishments: “I always made my milk punch using the ‘traditional’ or‘conventional’ method. This in essence meant that I would create the milk punchin stages, normally taking around seven to 10 days per batch and always breakthe punch with the alcoholic component mixed in prior to filtering.”

Making varieties of milkpunch for one or two locations is difficult, but building a business plan thatinvolves mass production based off such a precise methodology? It’s onepossible reason the craft production of bottled milk punch hasn’t followed inthe footsteps of easy to produce and market spirits. “To take the jump into thecommercial production of milk punch when even the smallest detail can derailthe process is honestly quite staggering,” Howells says. “Clarified milk punchis technically one of the most difficult styles of drink that can be made. Itis an investment in time, a labor of love, and can cause more than a fewsleepless nights.”.

Milking a Great Reception

If the hospitality industry’s reception is anindication of the product’s mainstream potential, perhaps more bartenders willconsider transitioning into commercial production. “My first three batches wereeach 125 cases, followed by a 250-case run, and when that was fully depleted insix weeks, I upped the ante to 500 cases in early June 2019, still well under ayear on the market,” Rockey says.

A well made milk punch should be perfectly transparent- serving over a single, large piece of ice that highlights its clarity. Courtesy of Ashley Sears at Betony

The immediate success is a welcome sightconsidering the choices involved. Launching Rockey’s Milk Punch meant that Rockeycould no longer operate a bar or restaurant due to the rules and regulationsinherent in the three-tier system of alcohol distribution.  “After making the decision to launchRockey’s, I had to make peace with not operating bars and restaurants anymore,the profession I’d been committed to for my entire career,” Rockey says.

However, with a clear vision that includes developing additional flavors, the entrepreneur is keeping himself busy despite not being on the restaurant floor. “Launching Rockey’s is the best career decision I’ve ever made, and I hope others currently working as bartenders, and have a burning idea that they believe will be embraced by the world will take that leap of faith,” the brand’s founder advises. Like any good leap of faith, sometimes a drink before the jump is a good idea.

More must-read stories from Fortune:

—How millennials’ wine preferences differ from boomers’

—What goes into the most expensive Cava in the world

—Canned vs. bottled: Which type of wine is more sustainable?

—Young women winemakers are leading the way in Chablis, France

—Beyond Prosecco: Italy’s other, better bubbles

Follow Fortune on Flipboard to stay up-to-date on the latest news and analysis.

Credit: Source link

The post This Michelin-Starred Restaurateur Traded Fine Dining for Ben Franklin’s Favorite Milk Cocktail appeared first on WeeklyReviewer.

from WeeklyReviewer https://weeklyreviewer.com/this-michelin-starred-restaurateur-traded-fine-dining-for-ben-franklins-favorite-milk-cocktail/?utm_source=rss&utm_medium=rss&utm_campaign=this-michelin-starred-restaurateur-traded-fine-dining-for-ben-franklins-favorite-milk-cocktail

[vivaitalianmovies]

5 Pedro Almodóvar Film and Wine Pairings

Spanish director Pedro Almodóvar has more than 130 awards on his resume, including a Best Screenplay Oscar for 2002’s outstanding Talk to Her. His films have grossed more than $65 million in the United States alone – no mean feat for a foreign language director. Suffice it to say, he’s Spain’s most famous filmmaker.

Few things go better with a movie than a bottle of wine, so I decided to take a break from this site’s usual Italian movie focus, pull some inspiration from our new book Decoding Spanish Wine, and put together some potential wine pairing ideas for your next Almodóvar movie viewing.

True, pairing wines and movies is a wholly subjective (and slightly ridiculous) undertaking, but it’s a ton of fun and an awesome way to learn more about European wine regions and varietals. And, as it turns out, Almodóvar’s parents were both involved in making and selling wine.

Using five of Almodóvar’s top movies as a jumping-off point and looking at filming locations for inspiration for wine selections, here are some choice pairings to consider. Salud!

1) Talk to Her

Almodóvar’s unforgettable drama about two men and the women in comas they look after scored him a Best Director Oscar nomination, his only nod in that category. It’s sheer filmmaking brilliance, with beautiful stylistic flourishes, generous servings of Almodóvar’s trademark eccentricity, and plenty of dramatic heft.

Talk to Her, like many of Almodóvar films (see Labyrinth of Passion, The Flower of My Secret, Live Flesh, etc.) was shot and/or takes place at least partly in Madrid.

Madrid is located in the Vinos de Madrid DO, but this wine region is rarely exported to the United States. So, for your Talk to Her wine pairing, consider a bottle from the Calatayud wine region, located about an hour’s high-speed train ride from Madrid.

Given its darker subject matter, a red feels like the right selection here, and that fits perfectly with Calatayud, which is best known for its Garnacha. Better still, you can find great Garnacha wines from Calatayud at a very reasonable $10-$15 price point.

Examples:

1) Evodia Old Vine Garnacha: We featured this one in our “Top Value Buys” chapter in Decoding Spanish Wine. Easy to find and typically running $10 and under, this is signature Garnacha at a great price.

2) 2015 San Gregorio Single Vineyard Las Martas Garnacha: Readily available at Total Wine and nabbed a 93 rating from James Suckling. Priced around $12.

3) 2017 Bodegas Breca Garnacha De Fuego: Currently selling for well under $10 at WineLibary.com.

2) All About My Mother

This riveting Almodóvar drama, which won the 2000 Academy Award for Best Foreign Language Film, kicks off with a single mother witnessing the death of her beloved teenage son. This tragedy spurs her to travel to Barcelona to seek out her son's transgender mother, a fascinating journey that takes on mounting resonance as the film proceeds.

All About My Mother’s central setting of Barcelona provides an ideal setting for exploring some local wines. Penedès, the birthplace of Spain's famous sparkling wine Cava, is a mere 30 minutes away, giving you the perfect reason to bring out some bubbly. (Mercat Brut Nature Cava is readily available and a rock-solid choice typically running around $15.)

However, given All About My Mother's more somber tone, a red wine feels like the more appropriate pairing, so I'd actually recommend selecting a bottle from the nearby Priorat region. This is a super-hot wine area that's established itself as one of the wine world's most important and prestigious growing regions, offering plenty of powerhouse bottles to match the intensity of Almodóvar’s film.

You'll find a lot of intriguing blends here, with native grapes like Cariñena and Garnacha frequently mixing with Cabernet Sauvignon, Syrah and Merlot.

Examples:

1) 2014 Grifoll Declara Predicat Priorat: Comprised of Garnatxa Negra (another name for Garnacha), Carignan, Cabernet Sauvignon and Merlot, this wine is medium plus in body with dried red and dark fruit flavors. Think spicy cherry, plum and blueberry, with a dry finish that’s super lasting. (Read the full CostcoWineBlog review.)

2) 2014 La Conreria Priorat Tinto: Currently available at Total Wine for around $22, this Garnacha-based blend tallied a lofty 93 rating from Wine & Spirits.

3) 2016 Costers Del Priorat Petit Pissares: Well-reviewed blend of Garnacha and Cariñena currently going for $20 via Wine Library.

3) The Skin I Live In

This uneasy thriller, a 2012 Golden Globe nominee for Best Foreign Language Film, stars Antonio Banderas as a brilliant-but-troubled plastic surgeon obsessed with creating a new skin.

The Skin I Live was shot in northwest Spain in Galicia, an area dubbed “Green Spain” for its lush fields and frequent rains. It’s also home to the Rías Biaxas DO, a Spanish wine region known for its tasty Albariño wines.

Albariño is a white grape varietal that’s easy to find and a real crowd pleaser, pairing well with a wide variety of foods and an excellent pairing choice for your The Skin I Live In viewing pleasure.

Examples:

1) 2016 Burgans Albariño Rías Biaxas: Another pick from our “Top Values” chapter, it’s readily available and quite tasty, with just a touch of sweetness on the finish. Runs $12-15.

2) 2016 Martin Codax Albariño Rías Biaxas: Flavors of apple, nectarine and apricot headline this widely sold Albariño, which nabbed an 89 rating from Wine Enthusiast.

3) 2016 Luzada Albariño Rías Biaxas: A frequent Trader Joe’s offering, this crisp white boasts a much more enjoyable flavor profile than you’d typically expect from a $7.99 bottle.

4) Volver

Frequent Almodóvar collaborator Penelope Cruz stars as Raimunda, a woman wrestling with her past while raising her daughter and dealing with her deadbeat husband. It’s a juicy role and Cruz proved more than up to the task of tackling it, scoring a Best Actress Oscar nomination among many other accolades.

Volver, released in 2006, remains Almodóvar’s biggest box office hit, grossing $13 million in the U.S. and $85 million worldwide. Part of the film was shot in the Castile-La Mancha region in central Spain, which is also the general area in which Almodóvar was born.

This area is home to the La Mancha and Valdepeñas DO wine regions, and since the former is generally more available, let’s zero in on that region for your movie pairing.

There’s a real grab bag of grapes grown in La Mancha, and the region is definitely a wine wild card. Shop around and you can find some incredible wines for under $15 and sometimes even less than $10.

Examples:

1) 2016 Bodegas Volver La Mancha Tempranillo: When it comes to wine-movie pairings, it’s tough to beat drinking a Volver while watching Volver.

2) 2015 Campos Reales Tempranillo La Mancha: A full-bodied red that’s usually priced under $15 and frequently shows up on top value lists.

3) 2014 Protocolo Tinto: Often available well under $10, this is a steal of a bottle at that price.

5) Women on the Verge of a Nervous Breakdown

Almodóvar’s international breakout stars Carmen Maura as a television actress who embarks on a memorable journey, filled with eccentric characters, to find out why she was dropped by her lover.  

As the most comedic film on the list, Women on the Verge calls for a white wine. It was also shot in Madrid (birthplace of Carmen Maura as well), so let’s venture a bit northwest to the Spanish wine region of Rueda for your wine pairing. (You could also head south back to La Mancha for a variety of whites.)

Rueda’s whites are the most consumed in Spain, and the region is known for its Verdejo, a Spanish white varietal that’s been surging in popularity as of late.

Examples:

1) 2017 Bodegas Naia Rueda Verdejo: Wine Spectator recently dropped a cool 91 rating for this lively white.

2) Argami Rueda Verdejo: Grab some Spanish cheese and crack this food-friendly bottle, currently available at Total Wine.

3) 2017 Marqués de Cáceres Verdejo: Typically priced under $10, this widely distributed Rueda white provides a budget-friendly intro to Verdejo, striking a good balance of fruit (apple, citrus) and acidity.

Yo, Where’s the Rioja Tempranillo?

For many fledgling wine drinkers, Spanish wine IS Rioja Tempranillo. However, this region isn’t particularly close to any of the filming areas we’ve discussed above, so Almodóvar’s core films represent a perfect opportunity to try some different Spanish regions and varietals, as I’ve detailed above.

However, if you just gotta have some Rioja Tempranillo, the area is closest to Madrid of those settings listed above (about 3.5 hours), so Talk to Her is probably your best pairing option. Here are a few recs to get the party started, courtesy of my Decoding Spanish Wine co-author Andrew Cullen:

1) 2012 Hidalgo Tradicion H Rioja: “Massive flavor and depth of profile. Just luscious to a point where it’s hard to stop drinking. Dark fruit, blackberry, anise, dry, sticky in the finish. So much to like here.” (Read the full review.)

2) 2009 Bodegas Montecillo Rioja Gran Reserva: “Elegance all around; the result of aging good grapes and enjoying the wine in a great drinking window.  Soft and smooth, with dark fruit, blackberry, black licorice flavors with dark chocolate notes and a spicy earthy and dry finish.” (Read the full review.)

3) 2014 Kirkland Signature Rioja Reserva: “I can say that I haven’t tasted any Riojas in this price range that come close to this bottle ... an insane value buy for $7.” (Read the full review.)

So there you have it, five classic Almodóvar films, recommended movie/wine pairings and more than 15 bottles to check out. Enjoy your film viewing and wine drinking, and hit me up in the comments below with your favorite pairings!

Related Reading:

1) “Italian Wine and Italian Movies: 5 Classic Films to Raise Your Glass To”

2) “Italian Wine and Italian Horror: A Taste of Italy on Halloween Night”

3) “Decoding Spanish Wine: A Beginner’s Guide to the High-Value, World-Class Wines of Spain”

[newstfionline]

What happens to children who survive school shootings in America?

By John Woodrow Cox and Steven Rich, Washington Post, March 21, 2018

Thirteen at Columbine. Twenty-six at Sandy Hook. Seventeen at Marjory Stoneman Douglas.

Over the past two decades, a handful of massacres that have come to define school shootings in this country are almost always remembered for the students and educators slain. Death tolls are repeated so often that the numbers and places become permanently linked.

What those figures fail to capture, though, is the collateral damage of this uniquely American crisis. Beginning with Columbine in 1999, more than 187,000 students attending at least 193 primary or secondary schools have experienced a shooting on campus during school hours, according to a year-long Washington Post analysis. This means that the number of children who have been shaken by gunfire in the places they go to learn exceeds the population of Eugene, Ore., or Fort Lauderdale, Fla.

Many are never the same.

School shootings remain extremely rare, representing a tiny fraction of the gun violence epidemic that, on average, leaves a child bleeding or dead every hour in the United States. While few of those incidents happen on campuses, the ones that do have spread fear across the country, changing the culture of education and how kids grow up.

Every day, threats send classrooms into lockdowns that can frighten students, even when they turn out to be false alarms. Thousands of schools conduct active-shooter drills in which kids as young as 4 hide in darkened closets and bathrooms from imaginary murderers.

“It’s no longer the default that going to school is going to make you feel safe,” said Bruce D. Perry, a psychiatrist and one of the country’s leading experts on childhood trauma. “Even kids who come from middle-class and upper-middle-class communities literally don’t feel safe in schools.”

Samantha Haviland understands the waves of fear created by the attacks as well as anyone.

At 16, she survived the carnage at Columbine High, a seminal moment in the evolution of modern school shootings. Now 35, she is the director of counseling for Denver’s public school system and has spent almost her entire professional life treating traumatized kids. Yet, she’s never fully escaped the effects of what happened to her on that morning in Littleton, Colo. The nightmares, always of being chased, lingered for years. Even now, the images of children walking out of schools with their hands up is too much for her to bear.

On Saturday, some of Haviland’s students, born in the years after Columbine, will participate in the Denver “March For Our Lives” to protest school gun violence. In Washington, students from Parkland, Fla.--still grieving the friends and classmates they lost last month--will lead a rally of as many as 500,000 people in the nation’s capital.

“They were born and raised in a society where mass shootings are a thing,” she said, recalling how much her community and schoolmates blamed themselves for the inexplicable attack by Eric Harris and Dylan Klebold. “These students are saying, ‘No, no--these things are happening because you all can’t figure it out.’ They’re angry, and I think that anger is appropriate. And I hope they don’t let us get away with it.”

In analyzing school shootings, The Post found an average of 10 school shootings per year since Columbine, with a low of five in 2002 and a high of 15 in 2014. Less than three months into 2018, there have been 11 shootings, already making this year among the worst on record.

At least 129 kids, educators, staff and family members have been killed in assaults during school hours, and another 255 have been injured.

Schools in at least 36 states and the District have experienced a shooting, according to The Post’s count. They happen in big cities and small towns, in affluent suburbs and rural communities. The precise circumstances in each incident differed, but what all of them had in common was the profound damage they left behind.

Javon Davies, a sixth-grader at a Birmingham middle school, came home and told his mom, Mariama, that he and his classmates had spent the day in lockdown.

Javon, who is 12, had heard about Parkland. He and a friend suspected that they, too, might die at their school, so each of the boys wrote a will.

“Mom,” the other sixth-grader wrote in print letters, “I want to give my friend Javon every thing that I own that includes the xbox and games and controllers and all that comes with it.”

In Javon’s instructions, he listed his PlayStation 4, his Xbox 360 and his dirt bike.

“I love you my whole Family you mean the most to me,” he wrote. “You gave me the clothes on my back, you fed me, and you were always by my side.”

On the morning of May 15, 2017, Gage Meche, then 7, walked into his first-grade class and hung up his blue Nike backpack, then turned around. On the floor in front of him was a gun. It had just fallen out of another boy’s bag, and when a girl Gage had known since they were toddlers picked it up, the pistol fired, discharging a .380 round that blew through his stomach, tearing into his intestines and nicking a vena cava vein, which carries blood to the heart.

The boy who’d brought the gun had found it at home, investigators say. His father, Michael Dugas, had given the weapon to his older son, who was 17. The teenager kept it in his room, loaded, unlocked and inside a bag that hung on the wall.

Soon after the shooting, Dugas was charged with two misdemeanors, eventually receiving six months in prison for his negligence.

Gage, meanwhile, endured four surgeries then had to learn to walk and eat again. Now 8, his 40-pound body hurts almost all the time, said his mother, Krista LeBleu.

The girl who accidentally shot him still struggles with guilt and post-traumatic stress. At a church camp last summer, a water-pistol fight broke out, and when she saw the plastic guns, the girl began to weep.

Gage has changed, too, his mother said. He had been so excited to flip the coin before a local football game a few months ago, but when the team rushed onto the field, someone fired a cannon. The boy’s knees buckled, and he collapsed to the grass, trembling as he curled into a ball. He still has nightmares, but he tells his parents they’re too scary to talk about. Gage is also more aggressive than before, sometimes erupting for no reason. Afterward, he can’t explain what happened.

“I don’t know why I’m so bad,” he says.

What remains for school shooting survivors? Grief, guilt and fear.

One day in 2008, Samantha Haviland sat on the floor of a school library’s back room, the lights off, the door locked. Crouched all around her were teenagers, pretending that someone with a gun was trying to murder them.

No one there knew that Haviland, then a counselor in her mid-20s, had been at Columbine nine years earlier. On that day, April 20, 1999, she had been in the cafeteria, selling chips and soda from a food cart to raise money for the golf team. Haviland, always an overachiever, had taken second place at a tournament the day before and felt so good about it that she’d worn a blue dress and high-heeled clogs to school. As hundreds of kids ate their lunches, she and three friends talked about prom, which they’d gone to the previous weekend.

Then two girls burst into the room. Someone had been shot, they screamed. Someone had a gun.

Haviland froze, but her friends grabbed her, and they fled into the back of an auditorium. Moments later, she heard four or five shots and an explosion. Everyone sprinted out as Haviland briefly paused to take off her shoes. Barefoot, she ran after them and into the hallway, and just as she reached one door, it closed in front of her. A teacher in another part of the building had pulled the fire alarm and, as she would later learn, it saved her life, because down that corridor, Harris and Klebold were slaughtering anyone they could find.

Afterward, as the shock and grief solidified her plan to become a counselor, Haviland didn’t get counseling herself. She didn’t deserve it, she thought, not when classmates had died or been maimed. Many others had suffered far more, Haviland decided. She would be okay.

But now there she was, a decade later, sitting in the darkness, practicing once again to escape what so many of her friends did not. Then she heard footsteps. Then, beneath the door, she saw the shadow of an administrator who was checking the locks. Then her chest began to throb, and her body began to quake and, suddenly, Haviland knew she wouldn’t be okay.

Researchers who study trauma still aren’t certain why people who experience it as children react in such different ways. For some, it doesn’t surface for years, making the effects harder to trace back to their origin. For others, the torment overwhelms them from the start and, in many cases, never lets go.

Karson Robinson was 6 when a teenager opened fire on the playground of his elementary school in Townville, S.C., on Sept. 28, 2016. Three days later, on his seventh birthday, he learned that his beloved friend, Jacob Hall, hadn’t survived the bullet that hit him. That’s when the guilt took hold. Karson had leaped a fence and run at the first sound of the gunfire.

Maybe, Karson thought, he could have saved Jacob, the smallest child in their class, if he hadn’t fled. At home, Karson began to explode in anger, breaking anything he could reach. Other times, he insisted that everyone hated him.

In October, before a doctor finally diagnosed the boy with PTSD, he had a party for his eighth birthday, and at the end, they released balloons into the sky for Jacob. Afterward, he walked off by himself. His mother followed, asking what was wrong.

“I should have waited for Jacob,” he told her.

Haviland thinks a lot about the thousands of children like Karson who, she contends, America has done so little to protect since Columbine. Many of Haviland’s former classmates have found success and happiness, but others have tried to ease their pain with drugs and alcohol. Some have considered killing themselves.

One high school friend sent Haviland a message online a few weeks ago, saying that, since the Las Vegas slaughter this past October, she’d been so stricken with anxiety she could barely leave her house.

A decade ago, after Haviland’s panic attack in the library, she finally got therapy and has come a long way since. She goes to movies and malls and political rallies. She has so often told her story--of hearing the shots, taking off her shoes, sprinting barefoot through the hallways--that telling it again doesn’t wreck her anymore.

She knows, though, that the trauma remains.

Three years ago, someone accidentally pressed a panic button in the school where she was working, signaling to police that a shooter was in the building. Haviland wasn’t there at the time, but she pulled up in her car just as the officers did. Then, in front of her, she saw students streaming outside, their hands in the air.

She began to sob.

[royalnolen23-blog]

Catholic Congregation Leaders In The U.S.A.

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Without skipping a beat, Hanks stated the rap in full along with as much enthusiasm as he carried out in the original movie, which emerged 28 years earlier. In Madrid, Barcelona, and also various other Spanish urban areas, revelers gather together generally squares to gobble their grapes all together and disseminate bottles from cava. If you are actually heading to go through a portion from the Holy book, carry out some investigation on this. Make sure that you understand its essential significance.

[dillonemt7591975-blog]

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