#pineapple wine production

[cacaocheri]

trying to reach perfection in stardew and there's GOT to be a faster way to make money please please please i feel like im not doing it fast enough

[scrollingfan]

So upset I didn't get a picture of mold wine... you guys deserve to see mold wine

[lsdoiphin]

Foods of Vestur

@broncoburro and @chocodile provoked me into doing some illustrated worldbuilding for Forever Gold ( @forevergoldgame ), an endeavor I was happy to undertake. Unbeknownst to me, it would take the better part of a week to draw.

In the process, I conjured about an essay's worth of fantasy food worldbuilding, but I'm going to try and keep things digestible (pardon my pun). Lore under the cut:

The Middle Kingdom

The Middle Kingdom has ample land, and its soil, landscapes, and temperate climate are amenable to growing a variety of crops and raising large quantities of livestock. The Midland palate prefers fresh ingredients with minimal seasoning; if a dish requires a strong taste, a cook is more likely to reach for a sharp cheese than they are to open their spice drawer. Detractors of Middle Kingdom cuisine describe it as bland, but its flavor relies on the quality of its components more than anything.

KEY CROPS: wheat, potatoes, carrots, green beans, apples, pears, and grapes KEY LIVESTOCK: Midland goats, fowl, and hogs

ROAST FOWL: Cheap and easy to raise, fowl is eaten all over Vestur and by all classes. Roasted whole birds are common throughout, but the Middle Kingdom's approach to preparation is notable for their squeamish insistence on removing the head and neck before roasting, even among poorer families. Fowl is usually roasted on a bed of root vegetables and shallots and served alongside gravy and green beans.

GOAT RIBEYE: Vestur does not have cattle – instead it has a widely diversified array of goats, the most prominent being the Middle Kingdom's own Midland goat. The Midland goat is a huge caprid that fills the same niche as cattle, supplying Vestur with meat and dairy products. Chevon from the Midland goat is tender with a texture much like beef, though it retains a gamier, “goat-ier” taste. It is largely eaten by the wealthy, though the tougher and cheaper cuts can be found in the kitchens of the working class. Either way, it is almost always served with gravy. (You may be sensing a pattern already here. Midlanders love their gravy.)

FETTUCCINE WITH CHEESE: Noodles were brought to the Middle Kingdom through trade with the South and gained popularity as a novel alternative to bread. The pasta of Midland Vestur is largely eaten with butter or cream sauce; tomato or pesto sauces are seldom seen.

CHARCUTERIE WITH WINE: Charcuterie is eaten for the joy of flavors rather than to satiate hunger, and therefore it is mainly eaten by the upper class. It is commonly eaten alongside grape wine, a prestigious alcohol uniquely produced by the Middle Kingdom. The flavor of grape wine is said to be more agreeable than the other wines in Vestur, though Southern pineapple wine has its share of defenders.

BREAD WITH JAM AND PRESERVES, TEA SANDWICHES, & ROSETTE CAKE: Breads and pastries are big in the Middle Kingdom. The Middle Kingdom considers itself the world leader in the art of baking. Compared to its neighbors, the baked goods they make are soft, light, and airy and they are proud of it. Cakes in particular are a point of ego and a minor source of mania among nobility; it is a well-established cultural joke that a Middle Kingdom noble cannot suffer his neighbor serving a bigger, taller cake. The cakes at Middle Kingdom parties can reach nauseatingly wasteful and absurdist heights, and there is no sign of this trend relenting any time soon.

CHOWDER, FARMER'S POT PIE, GRIDDLECAKES, EGGS, CURED MEATS: If you have the means to eat at all in the Middle Kingdom, you are probably eating well. Due to the Midland's agricultural strength, even peasant dishes are dense and filling. Eggs and cured meats are abundant, cheaper, and more shelf stable than fresh cuts and provide reprieve from the unending wheat and dairy in the Midland diet.

STEWED APPLES AND PEARS, JAM AND PRESERVES: The Midland grows a number of different fruits, with apples and pears being the most plentiful. In a good year, there will be more fruit than anyone knows what to do with, and so jams and preserves are widely available. Stewed fruit has also gained popularity, especially since trade with the Southern Kingdom ensures a stable supply of sugar and cinnamon.

NORTHERN KINGDOM - SETTLED

The Northern Kingdom is a harsh and unforgiving land. Historically, its peoples lived a nomadic life, but since the unification of the Tri-Kingdom more and more of the Northern population have opted to live a settled life. The “settled North” leads a hard life trying to make agriculture work on the tundra, but it is possible with the help of green meur. The Northern palate leans heavily on preserved and fermented foods as well as the heat from the native tundra peppers. Outsiders often have a hard time stomaching the salt, tang, and spice of Northern cuisine and it is widely considered “scary.”

KEY CROPS: potatoes, beets, carrots, tundra pepper KEY LIVESTOCK: wooly goats, hares*

GOAT POT ROAST: Life up north is hard work and there is much to be done in a day. Thus, slow cooked one-pot meals that simmer throughout the day are quite common.

VENISON WITH PICKLES: Game meat appears in Northern dishes about as much as farmed meat – or sometimes even more, depending on the location. Even “classier” Northern dishes will sometimes choose game meat over domesticated, as is the case with the beloved venison with pickles. Cuts of brined venison are spread over a bed of butter-fried potato slices and potent, spicy pickled peppers and onions. The potatoes are meant to cut some of the saltiness of the dish, but... most foreigners just say it tastes like salt, vinegar, and burning.

MINER STEW: While outsiders often have a hard time distinguishing miner stew from the multitude of beet-tinged stews and pot roasts, the taste difference is unmistakable. Miner's stew is a poverty meal consisting of pickles and salt pork and whatever else is might be edible and available. The end result is a sad bowl of scraps that tastes like salt and reeks of vinegar. The popular myth is that the dish got its name because the Northern poor began putting actual rocks in it to fill out the meal, which... probably never happened, but facts aren't going to stop people from repeating punchy myths.

RYE TOAST WITH ONION JAM: Rye is hardier than wheat, and so rye bread is the most common variety in the North. Compared to Midland bread, Northern bread is dense and gritty. It is less likely to be enjoyed on its own than Midland bread, both because of its composition and because there's less to put on it. Unless you've the money to import fruit spreads from further south, you're stuck with Northern jams such as onion or pepper jam. Both have their appreciators, but bear little resemblance to the fruit and berry preserves available elsewhere in Vestur.

HARE DAIRY: Eating hare meat is prohibited in polite society due to its association with the haretouched and heretical nomadic folk religions, but hare dairy is fair game. Hare cheese ranges from black to plum in color, is strangely odorless, and has a pungent flavor akin to a strong blue cheese. It is the least contentious of hare milk products. Hare milk, on the other hand, is mildly toxic. If one is not acclimated to hare milk, drinking it will likely make them “milk sick” and induce vomiting. It is rarely drunk raw, and is instead fermented into an alcoholic drink similar to kumis.

MAPLE HARES AND NOMAD CANDY: Maple syrup is essentially the only local sweetener available in the North, and so it is the primary flavor of every Northern dessert. Simple maple candies are the most common type of sweet, though candied tundra peppers – known as “nomad candy” – is quite popular as well. (Despite its name, nomad candy is an invention of the settled North and was never made by nomads.)

TUNSUKH: Tunsukh is one of the few traditions from the nomadic era still widely (and openly) practiced among Northern nobility. It is a ceremonial dinner meant as a test of strength and endurance between political leaders: a brutally spiced multi-course meal, with each course being more painful than the last. Whoever finishes the dinner with a stoic, tear-streaked face triumphs; anyone who cries out in pain or reaches for a glass of milk admits defeat. “Dessert” consists of a bowl of plain, boiled potatoes. After the onslaught of tunsukh, it is sweeter than any cake.

NORTHERN KINGDOM – NOMADIC NORTH

Although the Old Ways are in decline, the nomadic clans still live in the far North beyond any land worth settling. They travel on hareback across the frozen wasteland seeking “meur fonts” - paradoxical bursts of meur that erupt from the ice and provide momentary reprieve from the harsh environment. The taste of nomad food is not well documented.

KEY CROPS: N/A KEY LIVESTOCK: hares

PEMMICAN: Nomadic life offers few guarantees. With its caloric density and functionally indefinite “shelf life,” pemmican is about as close as one can get.

SEAL, MOOSE: Meat comprises the vast majority of the nomadic diet and is eaten a variety of ways. Depending on the clan, season, and availability of meur fonts, meat may be cooked, smoked, turned to jerky, or eaten raw. Moose and seal are the most common sources of meat, but each comes with its own challenges. Moose are massive, violent creatures and dangerous to take down even with the aid of hares; seals are slippery to hunt and only live along the coasts.

WANDER FOOD, WANDER STEW: When a green meur font appears, a lush jungle springs forth around it. The heat from red meur fonts may melt ice and create opportunities for fishing where there weren't before. Any food obtained from a font is known as “wander food.” Wander food is both familiar and alien; the nomads have lived by fonts long enough to know what is edible and what is not, but they may not know the common names or preparation methods for the food they find. Fish is simple enough to cook, but produce is less predictable. Meur fonts are temporary, and it's not guaranteed that you'll ever find the same produce twice - there is little room to experiment and learn. As a result, a lot of wander food is simply thrown into a pot and boiled into “wander stew,” an indescribable dish which is different each time.

CENVAVESH: When a haretouched person dies, their hare is gripped with the insatiable compulsion to eat its former companion... therefore, it is only proper to return the favor. Barring injury or illness, a bonded hare will almost always outlive its bonded human, and so the death of one's hare is considered a great tragedy among nomads. The haretouched – and anyone they may invite to join them – sits beside the head of their hare as they consume as much of its rib and organ meat as they can. Meanwhile, the rest of the clan processes the remainder of the hare's carcass so that none of it goes to waste. It is a somber affair that is treated with the same gravity as the passing of a human. Cenvavesh is outlawed as a pagan practice in the settled North.

HARE WINE: While fermented hare's milk is already alcoholic, further fermentation turns it into a vivid hallucinogen. This “hare wine” is used in a number of nomad rituals, most notably during coming of age ceremonies. Allegedly, it bestows its drinker with a hare's intuition and keen sense of direction... of course, truth is difficult to distinguish from fiction when it comes to the Old Ways.

SOUTHERN KINGDOM

The Southern Kingdom is mainly comprised of coast, wetland, and ever-shrinking jungle. While the land is mostly unfit for large-scale agriculture, seafood is plentiful and the hot climate is perfect for exorbitant niche crops. What they can't grow, they obtain easily through trade. Southerners have a reputation for eating anything, as well as stealing dishes from other cultures and “ruining” them with their own interpretations. KEY CROPS: plantains, sweet potato, pineapple, mango, guava, sugarcane KEY LIVESTOCK: fowl, marsh hogs, seals

GLAZED EEL WITH FRIED PLANTAINS: A very common configuration for Southern food is a glazed meat paired with a fried vegetable. It almost doesn't matter which meat and which vegetable it is – they love their fried food and they love their sweet and salty sauces in the South. Eel is a culturally beloved meat, much to the shock and confusion of visiting Midlanders.

NARWHAL STEW: Narwhal stew is the South's “anything goes” stew. It does not actually contain narwhal meat, as they are extinct (though the upper class may include dolphin meat as a protein) – instead, the name comes from its traditional status as a “forever soup,” as narwhals are associated with the passage of time in Southern culture. Even in the present day, Southern monasteries tend massive, ever-boiling pots of perpetual stew in order to feed the monks and sybils who live there. Narwhal stew has a clear kelp-based broth and usually contains shellfish. Beyond that, its ingredients are extremely varied. Noodles are a popular but recent addition.

FORAGE: The dish known as “forage” is likewise not foraged, or at least, it hasn't been forage-based in a good hundred years at least. Forage is a lot like poke; it's a little bit of everything thrown into a bowl. Common ingredients include fish (raw or cooked), seaweed, fried noodles, marinated egg, and small quantities of fruit.

HOT POT: Hot pot is extremely popular, across class barriers, in both the South proper and its enclave territories. This is due to its extreme flexibility - if it can be cooked in a vat of boiling broth, it will be. Crustaceans and shellfish are common choices for hot pot in the proper South, along with squid, octopus, mushrooms, and greens.

FLATBREAD: The Southern Kingdom doesn't do much baking. The vast majority of breads are fried, unleavened flatbreads, which are usually eaten alongside soups or as wraps. Wraps come in both savory and sweet varieties; savory wraps are usually stuffed with shredded pork and greens while sweet wraps – which are much more expensive – are filled with fruit and seal cheese.

GRILLED SKEWERS, ROAST SWEET POTATO: While a novel concept for Midlanders and Northerners, street food has long been a part of Southern Kingdom culture. You would be hard pressed to find a Southern market that didn't have at least three vendors pushing grilled or fried something or other. Skewers are the most common and come in countless configurations, but roast sweet potatoes are a close second.

CUT FRUIT AND SEAL CHEESE: Fresh fruit is popular in the South, both local and imported. While delicious on its own, Southerners famously pair it with seal cheese. Which leads me to an important topic of discussion I don't have room for anywhere else...

THE SOUTH AND CHEESE: Since the South doesn't have much in the way of dairy farming, cheese is somewhat rare in their cuisine – but it is present. And important. Cheese is the domain of the Church. Common goat dairy imported from the Middle Kingdom is turned to cheese by monks in Southern monasteries and sold to the Southern public, yes, but as you have noticed there is another cheese prominent in the Southern Kingdom diet: seal cheese. Seal cheese is unlike anything else that has ever been called cheese; the closest it can be compared to is mascarpone. It is is a soft, creamy cheese with a mild flavor and an indulgent fat content. It is used almost exclusively as a dessert, though it is only ever mildly sweetened if at all. It is extremely costly and held in high regard; the most religious Southerners regard it as holy. Dairy seals are a very rare animal and raised exclusively in a small number of Cetolist-Cerostian monasteries, where they are tended and milked by the monks. Due to their status as a holy animal, eating seal meat is forbidden. Eating their cheese and rendering their tallow into soap is fine though.

(HEARTLAND SOUTH) SOUTH-STYLE GOAT: The Heartland South is a Southern enclave territory in the Middle Kingdom. Visiting Midland dignitaries oft wrongly assume that because the Heartland South is in Middle Kingdom territory, Heartland Southerners eat the same food they do exactly as they do. They are horrified to find that familiar sounding dishes like “goat with potatoes” are completely and utterly unrecognizable, drenched in unfamiliar sauces and spices and served alongside fruit they've never eaten. Meanwhile, Heartland Southerners firmly believe that they have fixed the Middle Kingdom's boring food.

(BOREAL SOUTH) “TUNSUKH”: If Midlanders are afraid of Heartland Southern food, Northerners are absolutely furious about cuisine from the Boreal South - the most legendarily offensive being the Boreal South's idea of “tunsukh.” Southerners are no stranger to spice, so when Southern traders began interacting with the North, they liked tunsukh! It's just... they thought it needed a little Southern help to become a real meal, you know? A side of seal cheese soothed the burn and made the meal enjoyable. And because the meal was enjoyable, the portion sizes increased. And plain boiled potatoes? Well, those are a little too plain – creamy mashed sweet potato feels like more of a dessert, doesn't it? ...For some reason, Northerners didn't agree, but that's okay. The Boreal South knows they're just embarrassed they didn't think of pairing seal cheese with tunsukh sooner.

ARMY RATIONS

The food eaten by the King's Army is about what you would expect for late 1700s military; salt pork or salt chevon, hard tack, and coffee. The biggest divergence they have is also one of Vestur's biggest points of pride: they have the means to supply their troops with frivolous luxuries like small tins of candied fruit from the Midland. A love of candied fruit is essentially a Vesturian military proto-meme; proof that they serve the greatest Tri-Kingdom on the planet. Don't get between a military man and his candied fruit unless you want a fight.

[soberscientistlife]

Saving this for me. Items possibly targeted for tariffs.

Saving this for me. Items possibly targeted for tariffs. • Bananas, Mangoes, and Pineapples (from Central and South America) • Avocados (from Mexico) • Citrus fruits like oranges and lemons (from Mexico and Spain) • Berries (e.g., strawberries, blueberries) (from Mexico, Chile) • Tomatoes, Bell Peppers, and Cucumbers (from Mexico and Canada) • Asparagus (from Peru and Mexico) Seafood (Fresh, Frozen, and Canned) • Fresh/Frozen Shrimp (from Thailand, India, Ecuador) • Salmon (from Norway, Chile) • Tilapia (from China) • Tuna (canned) (from Thailand, the Philippines) • Sardines (from Portugal, Morocco) • Mackerel (canned) (from Japan, Norway) Grains and Legumes • Rice (from Thailand, India, Vietnam) • Quinoa (from Peru and Bolivia) • Chickpeas and Lentils (from Canada, India) Nuts and Seeds • Cashews (from Vietnam and India) • Brazil Nuts (from Bolivia, Brazil) • Almonds (from Spain, Australia) • Chia Seeds (from Mexico and Argentina) Dairy Products • Cheese varieties like Parmesan, Gouda, Feta (from Italy, Netherlands, Greece) • Butter (from Ireland, New Zealand) • Yogurt (Greek-style from Greece, other varieties from Europe) Canned Foods and Packaged Items • Tomato paste and puree (from Italy) • Canned olives and olive oil (from Spain, Italy, Greece) • Canned coconut milk (from Thailand) • Canned beans (from Mexico, Central America) • Canned corn (from Canada, Brazil) • Canned anchovies and sardines (from Morocco, Portugal) • Canned fruit (e.g., pineapple, mango, peaches) (from Thailand, Philippines, Mexico) • Canned tuna and salmon (from Thailand, the Philippines, Chile) Spices and Herbs • Vanilla (from Madagascar) • Black Pepper (from Vietnam, India) • Cinnamon (from Sri Lanka) • Turmeric (from India) • Paprika (from Spain, Hungary) Beverages • Coffee beans (from Brazil, Colombia, Vietnam) • Tea leaves (from India, Sri Lanka, China) • Cocoa beans (from Côte d’Ivoire, Ghana) Oils and Fats • Olive oil (from Spain, Italy, Greece) • Coconut oil (from the Philippines, Indonesia) • Palm oil (from Malaysia, Indonesia) Alcoholic Beverages • Wine (from France, Italy, Chile, Spain) • Beer (particularly certain Mexican brands) • Whiskey and Scotch (from Scotland, Ireland) Sweeteners • Cane sugar (from Brazil, Mexico) • Maple syrup (from Canada) Condiments and Sauces • Soy sauce (from Japan, China) • Fish sauce (from Thailand, Vietnam) • Sriracha and other chili sauces (from Thailand) • Italian pasta sauces (canned/jarred) (from Italy)

[meatballlady]

Good Omens Season 2: What We Know So Far Dottie and Sadie Edition

All of the info about GOS2, especially Dottie and Sadie, in one place. (Note, this is satirical and there are no actual spoilers in this post afaik)

For the most up to date details, check out the tag #special spoilers on Neil Gaiman's tumblr.

Cast

Returning:

[Fennec foxes, various] as Crowley

Michael Sheen as Aziraphale

Jon Hamm [Chinchilla, name unconfirmed] as Gabriel

Note: there have been no official announcements regarding the casting of the following new characters:

Michael Sheen as Dottie (unconfirmed)

David Tennant as Sadie (unconfirmed)

Michael Sheen as The Master Spy (unconfirmed)

Giant Pretzel

Sadie's Brother

Aziraphale's Mother-in-Law

Sadie's Kittens

Production Note: Someone (undisclosed) was bitten in regards to the fennec foxes filming with Crowley's wife.

What do we know about the Season 2 episodes?

There will be 6 episodes.

So far, two specific episodes have been announced (although it has not been confirmed which episodes they are):

"Jam Factory" episode, which contains a magic poster covered in jam

"Girls Night Out" episode, in which we will spend a lot of time with Dottie and Sadie (Crowley and Aziraphale's wives)

The Plot

First, a detailed plot summary of Season 2:

"Crowley and Aziraphale, who in this season are both undertakers in Birmingham, and their wives, Dottie and Sadie, go on holiday together to the South of France. The boys get very drunk at a wine tasting, and their wives have to bring them home to the hotel, where Aziraphale (still drunk) puts on the gorilla costume he finds in a closet. Imagine Crowley's shock, when he sees a gorilla climbing out of the window of the hotel! Now, it just so happens that a master spy who looks exactly like Aziraphale hid the microfilm plans for a missile in Crowley's bathroom, and has returned to obtain the microfilm, which is hidden in a book of naughty seaside postcards that Dottie found earlier and threw out of the window. When the police turn up looking for the gorilla, they find the master spy but think it's actually Aziraphale. Fortunately Sadie realises that the pineapple-shaped birthmark has vanished from Aziraphale's left elbow which means that he's an imposter and she and Dottie set out to rescue him in his gorilla costume from the circus that he's been sold to by an unscrupulous animal welfare centre operative. And then there are lots of cats and horses. The end."

Additional plot details:

Crowley and Aziraphale and their wives will go on their honeymoons at the same time in the same little French town, during the annual marmalade convention.

Aziraphale will have a new Season 2 Catchphrase - "Ooh-heck, it's the wife!" (at one point, he will shout this whole clutching a toilet plunger)

Several stories will be set in the tomato sauce factories they all work in.

Dottie's phone will be broken at the outing to Blackpool.

In episode 4, it will be revealed that Dottie and Sadie and their husbands have unknowingly all been booked in the same hotel room.

There will be a pie fight scene at the inflatable gorilla factory (which will clarify a lot about Aziraphale and Crowley's interpersonal relationships).

Aziraphale will attempt to summon a magic gorilla, in order to obtain one of the four fruits of the apocalypse (e.g. the Banana of Doom).

The Giant Pretzel will give Crowley a magic peach.

There will be a very moving scene when Dottie thinks that Sadie is pregnant but actually Sadie is planning to get a kitten.

This detail about the kitten(s?): "The arrival of the kitten will also be delightful, but I'm not promising it doesn't mean that the season won't end with the patter of tiny feet. Let's just say that two sets of twins would mean double the fun for everybody."

Aziraphale will be dead by the time Crowley goes on his secret mission. Aziraphale's wife will inherit the book shop, which she runs with her brother.

This detail about Gabriel's story arc: "Gabriel came to Earth to go on holiday to Spain with Aziraphale and Crowley and their wives, Dottie and Sadie. He's working as an art critic and when he sees the picture hanging in Crowley's bed and breakfast bedroom he realizes it's an original painting by Jerry Picasso (Pablo's baby brother) and resolves to steal it on the same night that the neighborhood Dress as a Burglar and Win a Fridge competition is held. Hilarity ensues."

The flashback scenes will be of where Crowley and Aziraphale both met their wives.

Season 2 will end with a dance-off mix-up on a French Nudist Beach, with several enormous inflatable animals and Aziraphale's mother-in-law dressed in a gorilla costume.

On Goncharov's influence on Season 2:

"The whole of Season 2 of Good Omens was inspired by Goncharov. Dottie and Sadie, Aziraphale and Crowley's wives, were basically my take on Perdita and Brigitte, the two tourists who worked in the condom factory, and the whole Goncharov helium balloons and clowns sequence. For that matter, without Goncharov it would never have occurred to me to have made the comedy in episode 4 the fact that Dottie and Sadie and their husbands have unknowingly all been booked in the same hotel room, or to have had the Archangel Gabriel played by a chinchilla. "

[dksw0rld]

How I Achieved Glass Skin Without Trying

Yes, you read that right. I achieved glass skin literally without trying at all. With glass skin being pretty much the last thing on my mind actually. Partly because I was never insecure about my skin as I really didn't have any acne issues. I had smaller bumps on my forehead and a little bit on the other parts of my face but no big breakouts or chronic issues. Also partly because I was so focused on something else...want to learn how you can also achieve clear skin without actually trying to achieve clear skin? Keep reading for all the deets.

Okay, so, as I mentioned above - clear skin was not my focus. It was genuinely the last thing on my mind. My focus was on something better. My focus was (and is) on my overall health. Women nowadays are so focused on 10 step skincare routines to achieve clear skin and retain youthfulness. This is not me putting anyone down, if a 10 step skincare routine makes you happy than by all means continue on! I'm merely pointing out that women don't need to do all of that to heal their skin. The key word in that last sentence is heal. But enough of me talking, here's what I did to completely clear my skin by focusing on my overall health. **Everything I name below are things I still do.

Diet

I focused on consuming nourishing foods

I have veggies and / or fruit at every meal. No exception. I don't go a day without consuming them. I focus on foods that nourish my body from the inside out. I don't eat processed anything. I consume other types of carbs, not just bread or pasta.

2. I began to drink coconut water and pure pineapple juice first thing in the morning

I drink 8 - 10oz of coconut water mixed with pineapple juice every morning. I've seen a big difference with my hydration levels throughout the day.

3. I severely limited fizzy drinks

There's a specific brand of sparkling water I love (it's called Clear American) and I used to drink it regularly. There's nothing super unhealthy about this brand but it's still carbonated. When I began to limit drinking sparkling water, I noticed a difference in my body and skin. I also very rarely drink soda, and if I do it's always Ginger Ale. I mainly drink water with lemon, organic lemonade and hot tea.

4. I limit bread to one meal a day

I always eat a type of carb during breakfast as they give me the energy I need to go through the day. *Side note* carbs are not bad for you. Your body needs them! Processed carbs are what should be avoided. Anyways, I only eat bread one time a day and then I'll eat other types of carbs throughout the day. The bread I eat is always the least amount of processed possible. I only eat sourdough or whole grain bread. I like going to famers markets to purchase my bread. If I don't eat bread for breakfast then I'll potentially eat a slice or two at lunch but I avoid eating bread for dinner. I like to consume things my body can more easily break down at dinner.

5. I cut out alcohol

I never drank a whole lot. I've always been a 'glass of wine while hanging with my best friend' type of woman, but if I was out on the town I would drink cocktails. I cut mixed drinks out completely. If I go out I'll order a pineapple juice or ginger beer (which despite its name, is nonalcoholic). I will very occasionally have a glass of wine but that's about it.

6. I limited my caffeine intake

I have a cup of coffee with creamer and sugar in the morning and that's it for coffee. If I'm slowing down in the middle of the day I drink water first and make sure to get up and take a walk around my office to get my blood flowing. If I'm still dragging after a full cup of water and 30 minutes, I'll drink a chai, other caffeinated tea or a matcha.

Lifestyle

1. I shortened my skin care routine to 2-3 steps

Your skin does not need a lot. It needs to be taken care of from the inside out way more than it needs products on it. In the morning I do a serum, very very light exfoliation and a moisturizing hyaluronic acid lotion. At night I cleanse, put on eye cream and use the same lotion. Once or twice a week I'll do a face mask. That's it! When I switched to this simple routine and focused on my overall health, my skin began to thrive.

2. I began to walk more

I sustained an injury so I wasn't able to walk as much as I was before. Once my injury healed and I was able to walk again (in the midst of all the other changes I was making), I noticed a difference in my energy level and changes in my body. Walking is so great for you, including great for your skin!

3. I began to sleep with a satin pillowcase every night

I ditched the regular pillowcase and switched to a satin one. I did this switch for my hair, not my skin but I've noticed it's helped with my skin a lot as well.

That's it! Once I made these simple changes and was consistent with them, I began to notice how much more amazing I felt. Then one day I looked up and my skin was completely clear. Not a small bump in sight. You don't need to buy all these acne products off of Amazon to get rid of your problem areas. Focus on nourishing and healing your body from the inside out. That's the secret.

[six-costume-refs]

IRL Sixsona Designs Pt. 2: Makeup Edition

Hey y'all! This is second in a series of a few extra sixsona posts that @lightleckrereins and I are doing this week. The first post is here, showing the real-life vinyl inspirations we used!

This time around, I'm doing yet another hypothetical: what makeup would be used for each sixsona design!! My list of makeup recommendations for Six cosplayers is probably the post I'm second-most proud of (after sixsonas ofc). When I was initially working on that I kept seeing makeup that would be perfect for some of our sixsona designs, so because I have absolutely zero chill of course I had to figure out the full makeup plots for each.

The basic rules were - one glitter - one eyeshadow palette - and two additional products to fill in any gaps, as needed (this included fun stuff like an extra glitter or liquid liner, but also practical things like additional eyeshadow shades when needed or a liquid base for more sheer colors)

White (swing): Colourpop palette in Cloud 9, NYX Metallic Glitter in Lumi-Lite, Danessa Myricks Colorfix Matte in Lift, Urban Decay Moondust Liquid Eyeliner in Pyro

Yellow (A/B): Nicka K Pop Neon Palette in Oh Honey, With Love Pressed Glitter in Pineapple, MAC Dazzleshadow in It's All About Shine, Glisten Cosmetics wet liner in Bananas Cream (A/S): Beauty Bay (42), NYX Ultimate Glow Shots in Come Thru Coconut, Colourpop Super Shock Shadow in 3rd St, Colourpop Super Shock Shadow in In Harmony Bronze (A/C): BPerfect Cosmetics in Compass of Creativity North Skintones, Lemonhead Spacepaste in Dirty Penny, Haus Labs Hy-Power Pigment Paint in Copper Shimmer, MAC Dazzleshadow Extreme in Objet D' Art

Mint (B/S): Nicka K Pop Neon Palette in Lucky Charm, With Love Pressed Glitter in Mint, Haus Labs Hy-Power Pigment Paint in Mint Matte, Colourpop Super Shock Shadow in Life Coach Coral (B/H): Kimchi Chic Palette in Citrus Queen, Slayfire Cosmetics in Peaches & Scream, Danessa Myricks Colorfix Matte in Phoenix, Glisten Cosmetics wet liner in Rose Quartz Emerald/peacock (B/P): Cozzette Beauty Palette in Blue-Green, Designer Dust Co in Water Country Flakes, Danessa Myricks Colorfix Metallics in Firework, MAC Eye Shadow in Carbon

Amber (S/C): Colourpop in Rock On, Danessa Myricks Infinite Chrome Flakes in Hot Lava, Danessa Myricks Colorfix Liquid Metals in Hot Fire, Lemonhead Spacejam in Rainbow Road Peach (S/H): Colourpop in Sweet Talk, Lemonhead Spacepaste in Mulholland, MAC Dazzleshadow Extreme in Kiss of Klimt, MAC Eye Shadow in Shell Light blue (S/P): Colourpop in Blue Velvet, Designer Dust Co in Carolina Bae Micro, Danessa Myricks Colorfix Foils in Mermaid, Colourpop Super Shock Shadow in Ice Dream

Magenta (C/H): Beauty Bay in Berries (16), Designer Dust Co in Bubblegum Bae Micro, Colourpop Super Shock Shadow in Roy G. Biv, MAC Eye Shadow in If It Ain't Baroque Maroon (C/P): Juvia's Place in The Berries, Lemonhead Spacepaste in Wine Safari, MAC Pigment in Gold, Glisten Cosmetics wet liner in Bloody Mary Lavender (H/P): Juvia's Place in The Violets, Barry M Biodegradable Body Glitter in Hypnotic, MAC Dazzleshadow in It's All About Shine, Glisten Cosmetics wet liner in Amethyst

Some credit info: Designs for white, yellow, cream, mint, amber, peach, magenta, maroon, lavender + all sixsona art featured here by @lightleckrereins. Original designs for bronze, coral, emerald/peacock, and light blue are mine. I did most of the sourcing work for the makeup, but Sofia created the inspiration + made final decisions on the makeup for all her designs.

[captain-n-crunchies]

Summer Drinks 🍒🍑🍓

Character of choice x Girly!Black Reader Drabbles

So, imagine you and your man it the summertime and the two of you want to get away for a while; you call off work, he books the destination, you pack all necessary items and your off to a dream vacay! On the plane your lover holds your hand and smiles his fear f heights calmed into just small thought floating around huge thoughts of vacation travels and your new pretty tiny bikini ( this is for plus-size too! Be sexy girllll)

After the plane ride your lover paid the airport for a car so you wouldn't have to wait for a Lyft and yalls off the paradise, the palm trees swaying in the breezy winds, your nose smells ocean water and a hint of sandy fumes. As he drives his hand is on your thigh holding you as close as he can, your hair draped down your back and your hand out the window feeling the breeze. He backs into your resort parking and leads you through a hotel of green! Plants of monstera plants and smaller palm trees, the bar filled with fruity smells and liquors catching your eye; you tell him to check in while you waltz to the bar reading over a chalk board menu you order a " Fruitful Margarita with salt on the rim with extra cherries on the size" The bartender smiles and whips up one of the most flavorful margaritas you've ever drank.

Your lover comes back around after putting up your bags and holds onto your waist commenting on the drink, you ask about the bags, and he told you he put them up, you're feeling bad offers him a sip of drink and he sips it once, then twice, then he takes the cups and almost downs it! Shocked you gently take it back and orders him one while he looked over the menu for a tiny snack, with two drinks and some chips you both with drinks in hand explore your ocean side resort; Lover boy looks into the gym and jacuzzi while you look at a tiki themed pool, the people there either relaxing in the beaming sun or swimming in the pool with gleeful smiles, walking two the water your lover comes behind you and leads you towards a table. He such a worry wart as he spreads sunscreen on your legs and arms and ties your hair up.

Smiling in the water as you float and sway you see an older lady with a smoothie from one of the tiki hunt bars, getting from the pool you walk over again to the menu and see " Achol infused breezy peachy smoothie!" Wow! this place is coming up with some names, ordering two you walk over to your lover wow relaxing with headphones and closed eyes, he peaks open an eye to you sitting down and passing him the drink, he sips it once, then twice, then slurps the peachy drink down and you watch as you take tiny sips.

Now it night time, you've showered with all summer products smelling like a coconut or pineapple woman and lover hugs your frame kissing upon your neck in a tipsy daze, you both head down and hop in the car (don't drink and drive) the sounds of club music and smells of ocean water parties fills your nose as you look out the window, him shows you this club you've gotten free tickets too! He opens your door and your pretty pink dress flows in the winds as your sandals hit the wooden floor, the club lights are fire lit torches and the booths decorated with grassy theme decor, as people dance you and your lover order an appetizer and you again order another summery drink buttttt this time it's a night life happy hour " 2 drinks for the price of 1! From beers to wines Order Now!" You look over ever every drink settling for a " Tiki Man Pineapple Mimosa" and him a beer.

Now after a few more drinks and dancing the night away you've landed yourself on the bed with a huff, your sandals well one sandal on your foot as the other one you kicked out at the door you lover peels the other one off and asks did you enjoy your day? In your drunken daze you giggle and smile adding away, he tells you to wake up so you can shower, and change. After a nice bath and you oiled up your body and put on some loose pjs and you lay don next to him, with a kiss on the forehead and a few pillow talks you both drift off to a slumber.

Summer Days: 1 done, 19 More to go!

A.N: ( IM MAKING A SERIES THIS WHOLE SUMMER YALLS. I missed writing so for the rest of summer imma push a summer themed storys. Like its nit a collab but ya'know just writing stuff)

Like and comment if you likeeee!!

[mariacallous]

If you want to understand how China abuses its power on the world stage, consider the lobsters. After the Australian prime minister called in April 2020 for an international investigation into the origins of the COVID-19 pandemic, the Chinese ambassador to Australia, Chen Jingye, ominously hinted at the economic backlash. “Maybe the ordinary [Chinese] people will say, ‘Why should we drink Australian wine? Eat Australian beef?’” he told the Australian Financial Review. It and other outraged statements from the Chinese government had all the subtlety of a mafia capo wandering into the neighborhood deli and saying, “Nice little business you got here—shame if anything happened to it.”

In the weeks and months that followed, China instituted onerous import inspections on Australian rock lobsters and instituted new bans on timber and barley shipments from Australia. Given that in 2018 and 2019, China had accounted for about 94 percent of the Australian rock lobster market, the new trade restrictions were clearly meant to devastate the country’s lobster industry.

China also invoked punishing tariffs on Australian wine—tariffs that in some cases reached 212 percent—and exports stopped almost overnight. One winemaker, Jaressa Estates in the South Australian wine growing region of McLaren Vale, had been selling about 7 million bottles a year to China, some 96 percent of its total business, and saw that number drop to zero. “The country’s biggest overseas market vanished almost immediately. Sales to China plummeted 97 percent that first year. Storage tanks overflowed with unsold vintages of shiraz and cabernet sauvignon, pressuring red grape prices,” the New York Times reported. “Now that its economy is entrenched as the world’s second largest, the threat of losing access to China’s 1.4 billion consumers is a stick that few countries or industries can afford to provoke.”

It was a brutal lesson for Australia. As one winemaker told CNN, perhaps Australia shouldn’t be so quick to cross China in the future—and it should have approached questions about COVID-19’s origins with more delicacy. “Australia’s only a little nation. We should have absolutely supported it, but we didn’t need to lead the charge,” the vintner said. All told, Australia saw some $13 billion worth of exports targeted.

Outside the egregious Australian case, China has begun to wield the economic stick more regularly. For example, it halted salmon imports from Norway after the Nobel Peace Prize went to Chinese dissident Lio Xiaobo, punished Taiwan in 2022 with new restrictions on exporting pineapples, apples, and fish, and went after Lithuania when the Baltic country tried to strengthen ties with Taiwan. The wide-ranging Chinese move against Lithuania was unprecedented—extending not to just to obvious products like milk or peat but also against products manufactured with semiconductor chips made in Lithuania. As the New York Times wrote at the time, “China’s drive to punish Lithuania is a new level of vindictiveness.” The consequences for Lithuania were so dire that the German-Baltic Chamber of Commerce reported that the country’s high-tech industry faced an “existential” threat.

The most powerful voices in the global trade discussion largely stayed silent during these attacks. The European Union filed a perfunctory World Trade Organization complaint on Lithuania’s behalf but, as the New York Times reported, “otherwise largely left one of its smallest and weakest members to fend for itself,” and behind the scenes its officials urged Vilnius officials to appease China. “To use a Chinese phrase, they are killing the chicken to scare the monkey, particularly the big German monkey,” one European think tank leader said publicly. “Many European leaders look at Lithuania and say, ‘My God, we are not going to do anything to upset China.’”

And while some U.S. officials held performative tastings of Australian wine, the United States failed to step in to stabilize or support Australia, Norway, Taiwan, or Lithuania. There were no high-profile “Berlin Airlifts” of pineapples to U.S. grocery stores, tanker convoys of Australian Shiraz rolling up the Capital Beltway, or “Buy Baltic” public service announcements to encourage consumers and corporate leaders to look to Lithuanian suppliers. There was no coordinated effort to build a coalition to implement an emergency adjustment of tariffs on Australian wine or lobster, let alone to help the affected industries find new commercial buyers.

Perhaps it’s easy to write off such American reluctance as our own strain of protectionism—maybe the government didn’t want to be accused of undercutting Hawaiian pineapples or promoting foreign competitors to California Zinfadels—but the truth is that even at home the United States has failed to stand up for our industries when China targeted them. We didn’t support American airlines and hospitality companies when China pressured them to remove Taiwan’s name from their maps; nor did the United States government stand up meaningfully for the free speech of NBA players who criticized China.

China is learning, again and again, that bullying works, mastering the 21st-century toolkit of economic statecraft and warfare. As Bethany Allen, a journalist who has covered China for a decade, writes in her book, Beijing Rules: How China Weaponized Its Economy to Confront the World, “If we speak the language of markets … then China hasn’t just learned that language. It has learned to speak it louder than anyone else.” The Chinese Communist Party’s “authoritarian style of state capitalism,” Allen argues, means it “is willing to draw on its full arsenal of leverage, influence, charm, deception, and coercion.” And China has begun to deploy those tools all too frequently—leading to very real questions about whether anyone, companies or nation-states, can afford to be economically reliant on China.

The United States needs to do better—for ourselves and our allies. Strong allies are not going to help only out of self-interest, they’re going to do it because they want to follow their values and principles—and we have to make it easier for countries who want to help us counter China. We need to create an umbrella that shields countries, companies, and individuals when they take on China’s attempts at hegemonic thought and action.

Critical to any global strategy to counter China is building and securing the series of bilateral relationships and multilateral institutions and alliances that helped the West win Cold War I. We have to make it easy for our allies—and desired potential allies—to say yes to such alliances. China is surrounded by many relatively small and weak countries that need real reassurances, both security and economic, that if they side with the United States in a regional coalition they won’t be out in the cold.

Even countries like South Korea, Japan, and Australia that are G-20 countries with advanced economies and trillion-dollar-plus GDPs are small compared to the behemoths like China and the United States, especially if they’re left geopolitically isolated.

Beyond ad hoc responses to pressure on our friends when they stand up to China—especially but not only when they’re acting at our request—the United States needs to figure out a new alliance framework to deter such actions from China in the future. China needs to know that bullying won’t work.

On the security front, there’s little value in the Indo-Pacific in a replacement for SEATO, the 20-year attempt to build a Southeast Asia alliance like NATO that ended in 1977 after never achieving a working military structure. (One British diplomat called the alliance a “zoo of paper tigers.”) Today, too many of the countries across the Indo-Pacific are already protected by bilateral security pacts with the United States to bother joining a larger formal security alliance. For example, given that both Japan and the Philippines have their own security pacts with the United States, it’s not entirely clear what domestic political appetite there would be for, say, the Philippines to be treaty-bound to defend Japan if it’s attacked.

Instead of a military security alliance in the Indo-Pacific, we should be looking to build a new—and global—economic security alliance. America should lead the way in creating a new organization—call it something like the Treaty of Allied Market Economies (TAME), an “economic NATO” alliance of European and Indo-Pacific nations with open-market economies. Together, the partners in this alliance would respond as a unified block to political and economic pressure from China—or any other economic aggressor, for that matter—through a combination of trade barriers, sanctions, and export controls.

In some ways, this alliance would look similar to the coordinated but independent action that the West took in levying unprecedented sanctions against Russia after its Ukraine invasion. As an additional carrot to joining such an alliance, like-minded members could all share increased trade benefits in the form of tariff cuts, regulatory cooperation, and enhanced investment terms.

Beyond formal joint economic punishment of an aggressor, such an alliance could also plan for and commit to repairing and replacing real economic harms that member countries face when hit with retaliatory tariffs or trade wars. Such “trade diversion” often occurs in the market anyway. As one market closes, another opens—and we know that, in part, because of China’s actions against Australia. Markets are adaptable and most goods can flow elsewhere, especially if protectionist tariffs don’t stand in the way. It’s why Australia, for instance, weathered some of China’s aggressive moves better than anticipated. In particular, the Australian coal industry—which was also hit with punishing bans—turned out just fine because coal is such a fungible and high-demand product. “Once China banned imports of Australian coal in mid-2020, Chinese utilities had to turn to Russian and Indonesian suppliers instead. This, in turn, took Russian and Indonesian coal off the market, creating demand gaps in India, Japan, and South Korea—which Australia’s stranded coal was able to fill,” Foreign Policy noted. “The result of decoupling for one of Australia’s core industries was therefore just a game of musical chairs—a rearrangement of who traded with whom, not a material injury.”

One of the reasons that NATO has never had to invoke Article 5 against another nation-state attack—the only time it’s ever been used was after Sept. 11 against al Qaeda—is precisely because of how strong all other countries know the response from the combined NATO force would be.

The same should be true on the economic front. As Daleep Singh, a National Security Council official who helped coordinate the U.S. response to Ukraine, said, “The best sanctions are the ones that never have to get used.” China might very well think twice before weaponizing its trading strength if it understood the combined—and severe—penalties it might face in taking such action and that even if it did launch a trade war, it wouldn’t necessarily inflict much economic harm to begin with.

There’s enough evidence of China’s willingness to inflict economic pain for political gain across Asia and Europe that a well-crafted TAME organization would likely attract a long line of participants—many countries across the globe are becoming increasingly concerned about Chinese belligerent behavior, and there is safety in numbers. While it is unlikely that some large countries with significant economic dependence on China, such as France and Germany, would rush to join this new alliance, states that have already found themselves on the receiving end of Chinese coercion in the past—such as Australia, Norway, Sweden, Japan, the Czech Republic, Lithuania, the Philippines, and Taiwan itself, among others—are prime candidates for initial membership. Over time, as TAME membership grows in numbers, combined economic power, and market size, it will become a magnet too attractive for other market economies to avoid, especially if China continues to engage in brutish bullying tactics around the world.

[cqthqrtic]

w x z forrrrr yosano n chuuyaaaa

sfw alphabet prompts.

yosano akiko.

W = Whole (Would they feel incomplete without you?)

Yosano, although utterly destroyed by loss, would not feel incomplete without you. Although she loves you deeply, she also has this certain self assuredness within her. She needs other people, as everyone does, but she isn’t incomplete without the people in her life. She’s whole because she’s a living breathing person. The people she loves are what makes her stand tall and struggle but they are not what make her complete.

X = Xtra (A random headcanon for them.)

Yosano’s favorite non-Japanese novel is Jane Eyre. It’s become tradition for her to reread it every winter. She loves works by the Brontë sisters in general, I think. 

Z = Zzz (What is a sleep habits of theirs?)

Yosano gets very cold easily at night so she hates sleeping alone. She often sleeps with a weighted blanket on top of a fleece blanket. If she’s sleeping alone, she usually takes a benadryl. When you’re there, she knocks out like a light after 30 minutes. Right before she goes to sleep, she also likes to read novellas and short stories. Her favorites to read before bed are usually comedies.

nakahara chuuya.

W = Whole (Would they feel incomplete without you?)

As with Yosano, Chuuya would be greatly destroyed by your loss. But you wouldn’t be the first loss he’s ever experienced and you certainly won’t be the last. Chuuya is very used to loss. And while it hurts like hell every time, he understands how it works and he understands how he experiences grief very well. Chuuya’s all too aware of how easy it is to lose people so he’s learned how to keep himself together. Chuuya lives with the burden of loss and it’s loss that propels him forward. 

X = Xtra (A random headcanon for them.)

Chuuya’s very particular about his skincare and haircare. His routine times are when he unpacks everything from the day and unwinds. He’s got kind of dry skin but it isn’t very acne prone. His hair is wavy and soft. The hair products often make him smell like coconuts and pineapple.

Z = Zzz (What is a sleep habits of theirs?)

Chuuya’s sleep is very important to him. His pre-sleep routine lasts an hour because he has to take the time to relax enough to fall asleep. He even likes to have a glass of wine before bed. But once he’s knocked out, he’s clingy as hell. Which kind of sucks in the summer because Chuuya’s body is basically a furnace. His limbs also kind of go everywhere. Very quiet though and he will not wake up until he gets all 8 hours of sleep he needs.

[reversalsun]

Eelboy Toilet Sangria

This is a premium Mostro Lounge recipe, it was only on the menu for 20 minutes before Azul removed it so pay attention

I promise this will only get worse as it goes along

1. First and foremost, get the cheapest red wine you can find. The bottles shown here went for $4 a pop. The cheaper the wine is, the better. We’re running a business here, production prices can make or break the bottom line. Get the real bad shit.

2. This is sangria, so we need more than just the red. Add in a dash of Brandy and some orange juice. You could probably use pineapple juice too, but we were saving that for Caribou Lous later.

3. This is a nautical toilet sangria, so throw in some Swedish Swimmers gummies. The sharks and dolphins are pretty good but for extra flavor be sure to include a Shrimpy or two.

4. Some fruit, so you can still claim that this is sangria and not just the worst, most wretched jungle juice anyone has ever mixed.

5. Gushers

6. We’ve got a theme to uphold here, so you’re gonna wanna toss in some Twin Snakes Eels. Packaging claims one is sour and the other is sweet. Jury is still out on who is who.

7. Congratulations! You have been banned from Alchemy class. After a few hours it should turn into a dubiously sweet sangria. Trawl the depths and you’ll find that the gummies have absorbed so much booze that their outermost has begun to slough off in a truly horrendous manner. It gives the drink quite a distinctive mouthfeel.

[unhonestlymirror]

Rating food of the countries I've been to, from West to East:

Disclaimer: it's veeery subjective

***

Spain🇪🇸 : 7/10. It's okay. I expected their fish and seafood to be better, tho. A LOT of relatively cheap fresh juices, 10/10 for health. They also make surprisingly amazing pasta and surprisingly average paella.

France🇫🇷: 9/10. Never visited cafes or restaurants there, but Carrefour has an incredible variety of good meat. I love their pineapple pie, too. There are a lot of products for vegetarians, Muslims, and, in general, different people who have different eating styles. There's a lot to see. And omg, their bazaar days are something worth attending: I still regret that I never tried clams with white wine.

UK🇬🇧 : 6/10. Not impressed. Something tells me that they deliberately make fish-n-chips that terrible. But I absolutely loved the strawberries under hot chocolate, which was sold by two cheerful Polish girls near Madam Tussaud museum.

Switzerland 🇨🇭: 6/10. Migros has nice buns with spinach and those Japanese "sandwiches", overall, your whole salary is gonna be spent on food. (Lithuania core lol😭) McDonald's there SUCKS.

Norway🇳🇴: 4/10. I expected a lot for some reason. Prices gonna cause you a heart attack, the quality is gonna give you a second heart attack. Also!!! THERE WAS NO FISH IN THE SHOPS EXCEPT THE CANNED!!! I was deeply injured. Norwegian salmon is super popular in Ukraine, how can they not have any normal fish in the big supermarkets...

Germany🇩🇪: 1/10. I may be just unlucky, but every time I visit Germany and pick a random cafe with lots of people(!), it has the worst food I've ever tasted in my life. It's like that scene from Desperate Housewives: "Really? A woman who orders Chinese food for Christmas dinner cooked a pineapple pie?" I understand now why Ukrainian women often marry Germans. My heart bleeds when I see what exactly you eat. I want to cover you with a blanket and cook you a normal soup.

Czech Republic 🇨🇿: 7/10. The soup was nice, ставлю вподобайку👍

Poland🇵🇱 : 8/10. Soup in bread, my beloved. Doughnuts were some kind of overcooked in oil, tho.

Montenegro🇲🇪: 10/10. I love you. I love your salads, your seafood, and I LOVE YOUR LEMON ICECREAM!!!!!

Slovakia🇸🇰: 7/10. I don't really remember what I ate, I am sorry. But I was really impressed with your supermarkets for some reason. Gotta visit it again.

Hungary🇭🇺: 6/10. It was my first time I've ever tried street food, and I liked it. You guys know how to cook meat.

Greece🇬🇷: 7/10. One day, I'll find the guy who can cook Karavidopsiha and beg them to cook it once again. Nice fish!!! I remember your arbutus honey as old women remember their best lovers. But. One time, a man served my family with unpeeled shrimps in batter. :/ What the hell was that? Is that some kind of a national dish I'm not aware of? Minus three points for such bullying.

Cyprus 🇨🇾: 7/10. I shouldn't be obsessed with your carob tree pastille that much.

Lithuania🇱🇹: 10/10. I love you. Although, I'd love to spend less money on food too. I love your Maxima and Rimi and Iki. I love your cafes. I love your bakery, I love your cocktails, I looooooove your soups, and I love your Asian food too. It's very easy to become an alcoholic with such delicious wines and tinctures.

Latvia🇱🇻: 11/10. Oh my god. Oh my god. I'm on my knees. Your cream chanterelle soup and Lidl croissants and marinated onion and šašlyk and fish and dairy products🛐🛐🛐. You guys know how to serve. I've never seen such pretty food designs anywhere. And of course, Lido. It brings me in tears of joy and makes me remember Puzata Hata. No, for real, is there any dish you don't know how to cook?

Finland🇫🇮: 7/10. That's okay. Nice street food.

Belarus ⚪️🔴⚪️: 9/10. Oh my dear Belarus, you're gonna be the best chef in Europe once you're free from russia. I wish I ate more machanka and drank your pine tincture when I had the chance. I love your chicory, it's a bit greyish, but it's much more delicious than an average chicory. Delicious meat in the shops. Other food is soviet-like, which makes me nauseous.

Ukraine 🇺🇦: ♾️/10. Вітчизно моя! Ти як здоров'я, наскільки ти цінна, тільки той знає, хто тебе втратив. I don't know if my favourite shops still work. I loved every single cafe I've been to, yes, even that shitty prorussian Mafia and Eurasia. I loved Puzata Hata. I loved Khlibna Kava, and its amazing cherry cupcakes. I loved Moloko Vid Fermera. I loved little kiosks with fresh Makadamia nuts and huge variety of vegetables and fruits. I loved Flagman and Silpo, Lvivśki croissants, and chocolate shops. I loved my seafood store. I loved giant frappes in Shevchenko Park. I loved my Continent with its old classical French background songs. I love my Japanese food stores. There are so many places I love. I used to find my bazaar so ugly and dirty, but I would give everything to buy the sea ​​buckthorn jam from the cheerful old lady. But it's not gonna happen. My bazaar was shelled by russians to the ground.

Turkey🇹🇷: 9/10. Your Katmer, seafood soup and baked shrimps(?) are something 🛐.

Jordan🇯🇴: 7/10. Nice! You cook paella better than Spain, be proud of yourself. Although, I'd love to not be scared for my life as a woman all the time. Your bazaar seemed very interesting, but unfortunately, I don't speak Arabic. And I am a woman, which also sucks, I guess. I was totally covered in black, except for the face and hair, and people still stared at me like on a zoo exponate. McDonald's kinda sucks too, but not as much as in Switzerland.

Egypt🇪🇬: 7/10. It's okay. I've tasted only hotel food.

Sakartvelo🇬🇪 : 10/10. Our guide forgot about our existence, and we had to find any source of food to not die from hunger, so we went to your local bazaar and asked to fry some cheap fish. It had lots of bones, and I hate fish with bones, but I ate it all, and it tasted amazing.

Saudi Arabia 🇸🇦: 6/10. Most of the week, I just cooked some simple spiceless products like pasta and eggs from the small store. You are far from the level of grocery stores in Turkey. Although, your cold orange juice bottle saved my life from dying in the middle of the desert.

Qazaqstan 🇰🇿: 7/10. I don't really remember your supermarkets, I guess they were okay. But your bazaars are definitely something worth attending. Millions of varieties of honey with millions of tastes and very salty hard cheese Kurt.

[ratsoh-writes]

What are the boys favorite dairy products!

*breaks fingers* lets gooooo

Sans: cheese puffs. Yes he knows it’s just mass produced chips, no he doesn’t care

Papyrus/Willow: mozzarella cheese!!!

Star/Lilac: mayonnaise has milk in it right?

Honey/Basil: cream cheese!

Red/Rust: chocolate definitely has milk in it.

Edge/Noir: ……. Also chocolate

Mal: tres leches cake!

Cash: spicy habanero pepper cheese!

Oak: Philly cheese steak meat sandwiches. What cheese doesn’t matter

Charm: those baby bell cheeses

Sugar: string cheese!

Lord: cheesy vegetable dip!

Mutt: strawberry milk

Wine: hazelnut ice cream!

Coffee: cookies and cream ice cream!

Pluto: cheesy crackers! Especially cheddar!

Jupiter: nachos!! With nacho cheese of course

Pop: he likes Greek yogurt with pineapple!

Rhythm: Greek yogurt and strawberries!!

G: lol those alcoholic cheese bites they serve with Jell-O shots

Green: he LOVES goat cheese

Peaches: he loves smoothies using milk from his farms cows

Rancher: just straight up milk.

Butch: Muenster cheese!

Boss: those aged cheeses with dried fruit in them

Snipe: that nasty canned cheese spray

Bruiser: whatever strange fake mozzarella blend goes in city pizza

Ace: he likes sour cream on his tacos

Slim: that blueberry flavored cream cheese!

Gears: butter!!!

Compass: he would like to second butter

Lush: Brie cheese

Pepper: feta cheese

Sparks: strawberry milkshakes!

Salt: also cream cheese!

Orion: he likes nacho cheese but on Doritos

Atlas: baby bell cheese balls

Cider: his moms homemade cotija!

Barley: he’s a yogurt fan and will put honey in it

Ram: goat cheese!

Pitch: also goat cheese!

Moose: a plain Greek yogurt that he throws berries on

Maple: heavy cream. He makes his own whipped cream

Fisher: he thinks adding a little bit of milk to his tea is nice

Jasper: cottage cheese! He puts pineapple in it

Hook: chocolate milk with coconut flakes

Captain: plain milk with his morning coffee

Quill: Monterey Jack is his favorite sandwich cheese!

Crow: he likes a strong cheddar

Lens: he always drinks whole milk in the mornings

Cricket: provolone cheese!

Tempo: he likes the cheesy spread you can get on hotdogs

Vibrato: something sweet like milk with a little bit of vanilla added

[exoticfruitplants]

Exploring the Exotic Delight of Rollinia Deliciosa: Biriba, Lemon Meringue Pie Fruit, and Wild Sugar-Apple

Nestled in the tropical embrace of South America, the Rollinia Deliciosa, affectionately known as Biriba, Lemon Meringue Pie Fruit, or Wild Sugar-Apple, stands as a testament to nature's bountiful offerings. Cultivated for its delectable fruits, this exotic specimen has traversed the borders of its native land to become a cherished delight in tropical and subtropical regions worldwide.

The Alluring Appearance:

Picture a large, conical or round fruit, initially green but maturing into a vibrant yellow. The Rollinia fruit is a feast for the eyes, tempting with its aromatic, glossy white or translucent flesh and jelly-like texture. The ripe fruit graciously sheds its skin, revealing fibrous, smooth, and almost creamy flesh, adorned with small elliptical seeds, dark brown and non-edible. Cutting through the ripe Rollinia is a breeze, allowing easy access to the pulp within.

An Orchestra of Flavors:

Delight your taste buds with the mild-acidulous symphony of flavors that the Rollinia fruit brings to the palate. Notes of pineapple, banana, coconut, and other tropical nuances dance together, creating a harmonious blend. Whether consumed fresh, juiced, or blended with milk for a refreshing drink or wine, Rollinia offers a culinary experience unlike any other.

Nutrient-Rich Bounty:

Beyond its tantalizing taste, Rollinia stands as a nutritional powerhouse. High in calcium, phosphorus, vitamin C, iron, protein, and carbohydrates, it presents a holistic package of essential nutrients. Dive into a world of amino acids, including lysine, methionine, threonine, and tryptophan, contributing to the fruit's reputation as not just a treat for the senses but also a boon for health.

Historical and Medicinal Significance:

Rollinia's journey through time includes its use as a stimulant to cool the body and a historical remedy for preventing scurvy. The seeds, once ground, were employed to address digestive issues, showcasing the multifaceted utility of this tropical gem.

Cultivation and Care:

Rollinia thrives in warm climates with well-draining soil and regular irrigation. Intolerant to cold and extended drought, it flourishes in regions where rainfall is evenly distributed throughout the year. With a moderate maintenance requirement, this fruit-bearing wonder typically begins to bloom and fruit within 2 to 3 years.

Reviews Speak Volumes:

Based on reviews, the Rollinia Deliciosa earns a solid 4.5 rating, with users praising its unique taste and nutritional richness. The consensus portrays it as a fruit that not only tantalizes the taste buds but also offers a moderate level of maintenance for cultivation.

Conclusion:

In the world of exotic fruits, Rollinia Deliciosa stands tall as a symbol of tropical indulgence. From its captivating appearance to the symphony of flavors it orchestrates, this fruit is a true testament to the wonders nature has to offer. Whether you enjoy it fresh, as a beverage, or delve into its historical significance, the Rollinia is an invitation to savor the diverse and delightful offerings of the natural world. Consider introducing this tropical treasure to your palate and garden, and let the Rollinia enchant you with its unique charm. #juice #blog https://veliyathgarden.com/products/birba-rollinia

[nbula-rising]

Peach Bellini

Prep Time 15 mins Cook Time 5 mins Servings: - 4 glasses

Ingredients

   3 medium-sized peaches, peeled and diced    1 tablespoon (15 ml) freshly squeezed lemon juice    ⅓-½ cup (109 - 164 g) simple syrup, (recipe below)    1 bottle sparkling wine or champagne    fresh mint, for garnishing    extra 1-2 peaches, for garnishing

Simple Syrup

   1 cup (200 g) sugar    1 cup (237 ml) water

Instructions

Simple Syrup

   In a medium saucepan combine sugar and water. Bring to a boil, keep stirring until sugar has dissolved- about 5-7 minutes. Let it cool.

Peach Bellini

   Place peaches in a blender and blend until puree- remove and add to jar.

   Pour in a large pitcher, followed by lemon juice. Then add syrup to taste. Stir until everything comes together. Add sparkling wine.

   Serve with ice cubes. Garnish with mint and sliced peaches.

Recipe Notes

   Want an alcohol-free version?  Use sparkling water with a splash of lemon juice or go for equal parts of sparkling water and soda (like 7UP). Ginger ale or sparkling cider makes a great substitute too.    You may remove or not the peach skin. Just be sure to rinse it with water before cutting.    You may replace peach puree with store-bought peach juice or nectar.    To make a Frozen Peach Bellini, freeze the peach puree in an ice cube tray and then add and blend them all with a little juice before you add the sparkling wine.    You may experiment and replace the peach with other fruits like raspberries and strawberries. Or you can go for half peach and half pineapple combo for a more tropical twist.    Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

[rabbitcruiser]

National Tequila Day 

Sip a shot of Mexican spirit on Tequila Day, rustle up a margarita or a paloma and learn all about the production of this blue agave beverage.

Mexicans like to celebrate National Tequila Day, and so do a lot of other people all around the world! Although tequila can only be made in a few regions in Mexico, National Tequila Day can (and should!) be celebrated by just about anyone, anywhere!

History of National Tequila Day

Derived from the blue agave plant, humans have been making something like tequila for at least a couple of thousand years. As early as 150 B.C., a predecessor of tequila, called ‘pulque’ was believed to have been made by civilizations predating the ancient Aztecs.

When making tequila, the hearts of the agave plant (called piñas) are removed and cooked, then they are ground and fermented for anywhere from a few months to three years. Like wine, the type of soil the plant is grown in can impact the taste of the final product. Unlike wine or other drinks made from fruit, once an agave plant is used to make tequila, it cannot be reused.

To qualify as “tequila”, at least 51% of the product must be derived from the blue agave plant that is prevalent in Mexico. Today, however, many manufacturers of the drink have much higher standards and will make it from a full 100% blue agave. These versions of tequila are typically higher quality and will usually be more expensive than the mixed versions.

Modern-day tequila is like a few other alcoholic beverages (champagne, cognac or bourbon) in that it can only be named “tequila” if it is made in a certain place. In the case of tequila, this place is Mexico. While specifically most tequilas originate from Jalisco, other qualifying regions include Michoacán, Tamaulipas, Guanajuato, or Nayarit.

National Tequila Day is the celebration of everything to do with this classic drink, whether it is enjoyed straight or as part of a tasty cocktail. In 2018, National Tequila Day was officially recognized by the Mexican government, and now everyone wants to celebrate–not just today but all year round!

How to Celebrate National Tequila Day

Of course, the celebration of National Tequila Day should include enjoying this tasty beverage in some form or another–whether with a shot-style taster or having it in a mixed drink. Some other ideas for enjoying this day include:

Try Out a Tequila Cocktail

Margaritas are only the very beginning when it comes to enjoying cocktails made from this tasty alcoholic beverage. There is so much more to be explored when making cocktails with tequila! For instance, whether ordering at a bar or making them at home, try out these interesting ideas in celebration of National Tequila Day:

Spiced Paloma. This refreshing cocktail uses tequila, grapefruit juice, grapefruit zest, jalapeno juice, lime, and is garnished with spicy gummy candies! Some people also like to salt this rim of the glass for this drink.

Tereman Avo-Colada. Definitely, a unique one, this “drink” (some might call it a snack!) channels the flavor of Mexican food using half an avocado, lime juice, agave nectar, coconut yogurt, and tequila. Muddle, shake and serve over ice topped with sparkling mineral water.

Ponche Caballero. Using pineapple juice, tamarind nectar, agave nectar, fresh lime juice, bitters and (of course) tequila, this tasty beverage is shaken and served over ice with a pineapple garnish.

Spring Flora. Tasty and fruity, this floral drink contains Aperol, lime juice, watermelon juice, hibiscus syrup, rosewater, bitters and tequila. For an added treat, it can be garnished with grated chocolate!

Learn Something New About Tequila

While celebrating National Tequila Day, try sharing these fun facts to get the conversation started:

More than 300 million agave plants are grown and harvested each year to produce tequila throughout Mexico.

Tequila can be used to create small, artificial diamonds–which are often used in the electronics industry.

Regular agave and blue agave plants have different flavors. Standard agave is used in sweeteners but not in tequila.

The plant from which tequila is derived (Agave tequilana weber) can grow as large as 7 feet tall and may take from 8 to 12 years to become mature plants. This plant actually looks a lot like a cactus but it is actually a succulent that has a close relationship to the lily.

Head Over to a Mexican Restaurant

It shouldn’t be hard to find a Mexican restaurant that is ready to celebrate National Tequila Day with individuals or groups! Grab some nachos or enchiladas and enjoy some margaritas or other cocktails made with tequila.

It’s likely that some Mexican restaurants or bars will be prepared for National Tequila Day with some celebratory drink discounts, appetizer deals or Happy Hours tequila specials. Some examples of deals for the day might include $10 special margaritas or 50% off premium tequila shots. These are some American restaurants that have offered special National Tequila Day deals in the past (check online or call a local spot for this year’s deals):

Blue Mesa. Try a two-pack of Fajitas and ‘Ritas for $30.

Cheddar’s Scratch Kitchen. In past years, this restaurant/bar has offered a Texas Margarita for $4.99 on National Tequila Day.

Chili’s. Known for their Tex-Mex fare, this bar/restaurant has offered $5 special Margaritas in the past to celebrate the day.

Del Taco. They don’t serve tequila, but they still celebrate the day by offering a free snack-sized guacamole serving.

Create a National Tequila Day Themed Playlist

What’s National Tequila Day without the right soundtrack to listen to while enjoying all things Mexican?! Get that Tequila Party vibe going with a special playlist just for the day. The only way to start it off would be with the classic 1958 instrumental by The Champs, “Tequila” and then go from there with these songs and various other Tequila-themed favorites:

You and Tequila, 2010 by Kenny Chesney and Grace Potter

Tequila, 2018 by Dan + Shay

How Much Tequila Did I Drink Last Night, 1984 by Steve Goodman

Tequila Sunrise, 1973 by The Eagles

Learn About Margaritas

Let’s face it, pretty much everyone knows that tequila is often synonymous with drinking a margarita, so it might be a good idea to take a look at this delicious frozen favorite.

There is no definitive answer as to who really invented the Margarita, but interesting stories abound. One of the earliest stories tells of a wealthy Dallas socialite inventing the drink at a Christmas party in Acapulco in 1948. Tommy Hilton of the Hilton Hotel chain reportedly attended the party and took the recipe home to serve at his hotels.

Another suggests that it is merely based on an American drink called the Daisy, which was made with brandy instead of tequila. The Spanish word for “Daisy” is “Margarita”; hence the name.

In any case, this popular drink, made with tequila, orange liqueur, and lime juice, plus the trademark salt rim, will bring a touch of the tropics to any get-together. Of course, Margaritas can also be made in all kinds of different creative concoctions, including Watermelon Jalapeno, Smoking Blackberry Sage, Prickly Pear, Spicy Grapefruit and many more! Cheers! It’s time to enjoy National Tequila Day. (And don’t lose that shaker of salt!)

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