#pressure cooker 2 litre

[tnedibleoils]

Puran Poli the Festive Star

Our cravings begin the moment someone says, “Do you want puran poli?” That’s how irresistible it is! This stuffed flatbread is a traditional sweet dish from Maharashtra, often made during festivals and special occasions. In this blog, we’ll explore how to prepare this delightful and sweet puran poli with a trusted recipe from exporter of sunflower oil.

Ingredients:

Clarified butter/ghee - 4 tbsp+2 tsp

Ground fennel powder - 1 tsp

Dry ginger powder - 1 tsp

Chana dal - 1 cup

Cardamom powder - ½ tsp

Ground nutmeg - ¼ tsp

Grated jaggery - 1 cup

Maida/all purpose flour - ½ cup

Wheat flour - 1.5 cups

Salt for taste

Turmeric powder - ¼ tsp

Water 

Oil

Method:

Soak the chana dal for an hour and drain. In a pressure cooker, cook the channa dal with 3 litres of water for 7 whistles on medium flame.

Remove from the heat and let the pressure settle down. Carefully open the lid and strain the cooked channa dal using a strainer. 

In a kadai, heat the oil. Once it's hot, add the ginger powder, nutmeg powder, cardamom powder, and fennel powder and fry those on a low flame for a few seconds.

Once done, add the grated jaggery and chana dal. Stir and let the mixture cook on a low flame till the mixture is dry.

Keep on stirring the mixture till it becomes dry and thick.

Switch off the flame and let it cool.

Once cooled, mash the puran mixture with a masher and set it aside.

In a bowl, mix the wheat flour and all-purpose flour with a pinch of salt. Add water and oil and begin to knead the mixture into dough.

The dough texture must be soft and smooth. Once done, cover and rest it for 20 minutes.

Make the dough into medium-sized balls. Roll it for 3 inches and dust it using the rolling board.

Place the puran into that flattened dough and bring the edges together and pinch them. 

Dust with some flour and start rolling the dough. Make it into a medium or large round, depending on your preference.

Spread some ghee on the poli as you turn it over and cook.

Once both sides are browned, take it from the tawa and stack them in a kitchen napkin or casserole.

Your puran poli is ready to be served.

About TNEO:Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For premium quality cooking oil or lamp oil choose TNEO.

[greekcookingmadeeasy]

Greek Pork With Celery Stew Aka Selinato With Lemon Juice

🥩

Greek Pork with Celery Stew aka Selinato with lemon juice - Hoirino me Selino (Selinato me lemoni)

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My Short YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε Short YouTube Βίντεο, Το Λί��κ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒ 

5-6 pers.               25 min.  

 

COOK. TIME ♨        DIFFIC. LEVEL 👩🍳⃒

Total: 1 h 25 min.                Easy

 

Today I will show you how to easily prepare Pork Selinato. It's a beloved Greek dish, classic, timeless and wintery and it's actually a staple in my home, but I just forgot to write down the recipe in order to show it to you. So now it's high time to share it with you all.

Pork with celery aka Selinato is characterized as a variant of fricassee, since its preparation is almost the same. As far as the ingredients of the recipe are concerned, Selinato is prepared with pork instead of fricassee's usual lamb meat and celery instead of lettuce.

It is usually served with egg-lemon (avgolemono) sauce, although in my recipe I only add lemon juice to make it lighter and easier to prepare.

You can use just celery leaves if you prefer, although, in my opinion the combination of celery leaves and stalks is much better and gives a more refined taste!

A purely winter food, it's recommended for the festive table, and in some regions of Greece it is prepared for Christmas (as I mentioned in an earlier post, in combination with the traditional "Hirosfagia"-pork slaughter period).

Selinato is most commonly eaten in Lesbos island and Macedonia, and was incorporated in the Greek cuisine after the Asia Minor Catastrophe of 1922, when Greek immigrants from there came to mother Greece.

Pork with celery is an excellent combination of tastes, colors and fragrance.

Come and let's make together this beautiful, zesty dish!

If however, you prefer adding Avgolemono sauce, check my similar Recipe HERE

 

INGREDIENTS:

•          1 - 1.1 kg. / 2.25 - 2.4 lb Pork-Leg, shoulder or ham, deboned, cut in large slices

•          500 gr. / 1 lb 2 oz Celery stalks, washed, in slices

•          200 gr. / 7 oz Celery leaves, washed

•          500-600 gr. / 1 lb 2 oz - 1.3 lb / 2 large Potatoes, peeled, cut in wedges

•          2 medium Onions, finely chopped

•          2 Garlic Cloves, finely chopped

•          1/3 cup / 80 ml Olive Oil

•          1 bunch fresh Dill, finely chopped

•          Ground Salt and Pepper

•          1 lt. / 4 cups warm Water

•          Juice from 2 large Lemons, about 70 ml

 

METHOD:

A.    Cook the meat first:

1.     Turn on the heat to high and pour the Olive oil into a large, deep pot.

2.     When oil heats up, first sauté half of the pork slices until they become a bit brown all around and their juices are sealed.

3.     TIP: Don't try to sauté all meat slices together; they will be boiled instead!

4.     After 2', flip them.

5.     After 5', remove from heat and place them into a plate.

6.     Continue by sautéing the other half of the pork slices. When ready remove from the pot.

7.     Add the chopped onion in the pot and sauté it for 2', stirring regularly. Next add the garlic and sauté it together with the onion for 1' more, stirring frequently.

8.     Return the sautéed meat into the pot and lower the heat.

9.     Pour the warm water and mix all ingredients.

10.  Now let meat simmer for about 1 hour.

11.  Note: You can also cook the meat in a pressure cooker. You then need about half the boiling time i.e. 30' and less water-about half litre!

12.  After 1 h, some of the water has evaporated and the meat is almost tender. Don't turn off the heat.

 

B.    Make the Selinato:

13.  Add in the pot the potato wedges followed by the celery slices and leaves on top of the meat. Press them to fit in the pot.

14.  Note: You may have to cram the greens to fit into the pot but they will be reduced substantially when cooked!

15.  Place the lid on top of the pot, keep the heat low and let meat together with greens simmer for 20'-25'.

16.  After 25', pierce a couple of greens. If they are pierced through, turn off the heat.

17.  Let the dish cool down a bit. Shake pot by its handles, to avert potatoes from dissolving.

18.  Now season with Ground Salt and Pepper, to taste.

19.  To finish, pour in the sauce the lemon juice, shake the pot once more for the lemon juice to go everywhere and turn off the heat.

20.  Sprinkle the finely chopped dill, blending it in.

21.  Pork Selinato is ready to be devoured!

 

C. Serving suggestions:

Serve this zesty dish immediately while still hot with plenty of the amazingly lush lemony sauce!

My whole kitchen smells heavenly! Pork is fork tender and the potatoes have absorbed all the wonderful flavours from the meat and greens!!

Serve this mouthwatering dish with plenty of hot crusty bread loaves (my own recipe, tasting like Koulouri) to sop up the yummy sauce.

Pork with celery is an excellent, zesty combination of tastes, colors and fragrance.

Enjoy it!!

 

D. Storage Info:

After the dish cools down, you can store it in an airtight container in the fridge for 1 week or in the freezer for 1 month.

Reheat either in the microwave or on the stove in very low heat.

                                                 

Check my Short YouTube Video: HERE

Χοιρινό με Σέλινο (Σελινάτο με λεμόνι)

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

  5-6                       25 min.

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Σύν: 1 h 25 min.       Εύκολο

 

Σήμερα θα σας δείξω πώς να ετοιμάσετε εύκολα Χοιρινό Σελινάτο. Είναι ένα πολυαγαπημένο πιάτο, κλασικό, διαχρονικό και χειμωνιάτικο και το φτιάχνω πολύ συχνά στο σπίτι μου, αλλά απλά είχα ξεχάσει να γράψω τη συνταγή για να σας τη δείξω. Τώρα λοιπόν ήρθε η ώρα να τη μοιραστώ μαζί σας.

Το χοιρινό με σέλ��νο χαρακτηρίζεται σα μία παραλλαγή του φρικασέ, μιας και η ετοιμασία του είναι σχεδόν ίδια. Σε ότι αφορά στα υλικά της συνταγής, το σελινάτο ετοιμάζεται με χοιρινό αντί αρνί που συνήθως έχει το φρικασέ και σέλινο αντί για μαρούλι.

Συνήθως σερβίρεται με αυγολέμονο αν και σ αυτή τη συνταγή προσθέτω μόνο λεμόνι ώστε να το κάνω ελαφρύτερο και ευκολότερο στην ετοιμασία.

Μπορείτε να χρησιμοποιήσετε μόνο σέλινο αν προτιμάτε, αν και ο συνδυασμός από σέλινο και σέλερι είναι κατά τη γνώμη μου καλύτερος και πιο εκλεπτυσμένος στη γεύση!

Ένα καθαρά χειμωνιάτικο φαγητό, που συνιστάται για το γιορτινό τραπέζι, και σε κάποιες περιοχές της Ελλάδας ετοιμάζεται για τα Χριστούγεννα (όπως έχω αναφέρει παλιότερα σε συνδυασμό με τα παραδοσιακά χοιροσφάγια).

Το σελινάτο τρώγεται συνηθέστερα στη Λέσβο και στη Μακεδονία, και εντάχθηκε στην Ελληνική κουζίνα μετά τη Μικρασιατική Καταστροφή του 1922, όταν Έλληνες μετανάστες από τη Μικρά Ασία ήρθαν στην μητέρα Ελλάδα.

Το Χοιρινό με σέλινο αποτελεί ένα άριστο, ζωηρό συνδυασμό γεύσεων, χρωμάτων και αρωμάτων.

Ελάτε λοιπόν να φτιάξουμε μαζί αυτό το πανέμορφο, λαχταριστό πιάτο!

Αν ψάχνετε όμως πώς να φτιάξετε αυγολέμονο, δείτε στη παρόμοια Συνταγή μου ΕΔΩ

 

ΥΛΙΚΑ:

• 1 - 1,1 kg. / 2,25 - 2,4 lb Χοιρινό μπούτι ή σπάλα, χωρίς κόκαλα, κομμένο σε μεγάλα κομμάτια

• 500 γρ. / 1 lb 2 oz κοτσάνια Σέλερι, πλυμένα, κομμένα σε φέτες

• 200 γρ. / 7 oz φύλλα Σέλινο, πλυμένα

• 500-600 γρ. / 1 lb 2 oz - 1,3 lb / 2 μεγάλες Πατάτες, καθαρισμένες, κομμένες κυδωνάτες

• 2 μέτρια, ξερά Κρεμμύδια, ψιλοκομμένα

• 2 Σκελίδες Σκόρδο, ψιλοκομμένες

• 1/3 φλ. / 80 ml Ελαιόλαδο

• 1 ματσάκι φρέσκος ​​Άνηθος, ψιλοκομμένος

• Φρεσκοαλεσμένο αλάτι και πιπέρι

• 1 lt. / 4 φλ. ζεστό Νερό

• Χυμός από 2 μεγάλα Λεμόνια, περίπου 70 ml

 

ΜΕΘΟΔΟΣ:

Α. Μαγειρέψτε πρώτα το κρέας:

1. Ανάψτε τη φωτιά στο δυνατό και ρίξτε το Ελαιόλαδο σε μια μεγάλη, βαθιά κατσαρόλα.

2. Μόλις ζεσταθεί το λάδι, σοτάρετε πρώτα τα μισά κομμάτια χοιρινού μέχρι να ροδίσουν γύρω γύρω και να σφραγιστούν οι χυμοί τους.

3. ΣΥΜΒΟΥΛΗ: Μην προσπαθήσετε να σοτάρετε όλα τα κομμάτια κρέατος μαζί, επειδή αντ' αυτού θα βράσουν!

4. Μετά από 2' αναποδογυρίστε τα.

5. Μετά από 5' αποσύρετε από τη φωτιά και βάλτε σε πιατέλα.

6. Συνεχίστε σοτάροντας τα άλλα μισά κομμάτια χοιρινό. Μόλις είναι έτοιμα αφαιρέστε από την κατσαρόλα.

7. Προσθέστε στην κατσαρόλα το ψιλοκομμένο κρεμμύδι και σοτάρετε για 2' ανακατεύοντας τακτικά. Στη συνέχεια προσθέστε το ψιλοκομμένο σκόρδο και σοτάρετε μαζί με το κρεμμύδι για 1' ακόμα, ανακατεύοντας συχνά.

8. Επιστρέψτε το σοταρισμένο κρέας στην κατσαρόλα και χαμηλώστε τη φωτιά.

9. Ρίξτε το ζεστό νερό μέσα και ανακατέψτε όλα τα υλικά.

10. Τώρα αφήστε το κρέας να σιγοβράσει για περίπου 1 ώρα.

11. Σημείωση: Μπορείτε να ψήσετε το κρέας και σε χύτρα ταχύτητας. Τότε χρειάζεστε περίπου το μισό χρόνο βρασμού, δηλαδή 30' και λιγότερο νερό - περίπου μισό λίτρο!

12. Μετά από 1 ώρα, το νερό έχει μερικώς εξατμιστεί και το κρέας είναι σχεδόν μαλακό. Μην σβήσετε τη φωτιά.

 

Β. Φτιάξτε το Σελινάτο:

13. Προσθέστε στην κατσαρόλα τις πατάτες ακολουθούμενες από τα κλωνάρια σέλερι και τα φύλλα σέλινου πάνω από το κρέας. Πιέστε να χωρέσουν στην κατσαρόλα.

14. Σημείωση: Ίσως χρειαστεί να στριμώξετε τα χόρτα για να χωρέσουν στην κατσαρόλα αλλά θα μειωθούν σημαντικά μόλις μαγειρευτούν!

15. Βάλτε το καπάκι πάνω από την κατσαρόλα, κρατήστε τη φωτιά στο χαμηλό και αφήστε το κρέας μαζί με τα χόρτα να σιγοβράσουν για 20'-25'.

16. Μετά από 25' τρυπήστε ένα-δυο χόρτα. Αν τρυπιούνται εύκολα, σβήστε τη φωτιά.

17. Αφήστε το φαγητό να κρυώσει λίγο. Σείετε την κατσαρόλα από τα χερούλια της, για να μη σας λιώσουν οι πατάτες.

18. Τώρα καρυκεύστε με φρεσκοαλεσμένο αλάτι και πιπέρι, κατά βούληση.

19. Για να τελειώσετε, περιχύστε με το χυμό λεμονιού τη σάλτσα, ανακινήστε άλλη μια φορά την κατσαρόλα να πάει παντού ο χυμός λεμονιού και σβήστε τη φωτιά.

20. Πασπαλίστε τον ψιλοκομμένο άνηθο ανακατεύοντάς.

21. Το χοιρινό Σελινάτο είναι έτοιμο να καταβροχθιστεί!

Γ. Προτάσεις σερβιρίσματος:

Σερβίρετε αυτό το λαχταριστό πιάτο αμέσως όσο είναι ακόμα ζεστό με άφθονη από την πλούσια λεμονάτη σάλτσα!

Όλη μου η κουζίνα μυρίζει θεσπέσια! Το χοιρινό είναι τρυφερό και οι πατάτες έχουν απορροφήσει όλες τις υπέροχες γεύσεις από το κρέας και τα χόρτα!!

Σερβίρετε αυτό το λαχταριστό πιάτο με άφθονη ζεστή φραντζόλα ψωμί (δική μου συνταγή, με γεύση Κουλούρι Θεσ/νίκης) για να ρουφήξει τη λαχταριστή σάλτσα.

Το χοιρινό με σέλινο είναι ένας εξαιρετικός, γευστικός συνδυασμός γεύσεων, χρωμάτων και αρωμάτων.

Απολαύστε το!!

 

Δ. Πληροφορίες φύλαξης:

Αφού κρυώσει το πιάτο, μπορείτε να το φυλάξετε σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

Ξαναζεσταίνεται είτε στο φούρνο μικροκυμάτων ή στο μάτι της κουζίνας σε πολύ χαμηλή φωτιά.

 

Κοιτάξτε επίσης την συνταγή μου σε Short YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[atplblog]

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[journeysofpatrickandarchana]

The First Month - by Patrick Dwyer

Original Blog posted: Saturday, 11 May 2013

"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen

Well as most of you know Archana & I bought a catamaran in the Caribbean and left Sydney on the 18th February 2013 to sail it back to Sydney.

We arrived in St Maarten on the 19th Feb after a 53 hour experience from Sydney. We were picked up at the airport by our engineer who was to check the boat out and fit all the extras. He took us to Anse Marcel a quaint little port on the NW side of the French side of the island that you could be forgiven for missing even from 100 metres from the sea entrance. We spent 5 days there living on 54 foot & 40.7 foot Beneteau Oceanis yachts before concluding the handover of our catamaran with the seller. One final thing had to be done by them to fulfil their part of the contract and that was to check the engine leg sail drive seals as water was noticed in the oil on the second survey. Therefore the yacht was taken by one of the staff of the company I was buying the yacht off with me to Polypat boat yard (an hour’s motor away) to be hauled out for a visual inspection. In trying to get the seal off the vendors engineer took a lathe to it and ruined the major part the seal was affixed to and which prevented the yacht being put back into the water. Having ruined the part we were stuck on the hard stand for 3 weeks whilst another part was shipped out from Belgium. So as the 5 crew (an Australian, Englishman, Frenchman & a couple from Zurich) began turning up for this experience of a life time they had to endure walking up a rickety ladder onto the boat for up to 3 weeks before the new part was fitted and then we got into the water with all our new toys fitted to the yacht i.e. 1500 litre per day water maker, AIS, new plotter, battery monitor, SSB/HF radio, BBQ, microwave, a freezer to add to the 3 fridges already on the boat and oven & 3 burners. The galley has 3 sinks with a 4th outside where fish are slaughtered before being devoured sashimi style or cooked. (Archana is in heaven and queen of the galley). We met some nice people there and invited them onto our yacht for dinner a few times over a Presente or Carab the 2 favourite beers over here.

Here at the boat yard we couldn’t use our water as it would create a flood in the yard so we had to have our shower in one open to the world to see at a cost of 1 Euro (in a pay machine) for a 5 minute cold shower that you had to keep pressing the button during those 5 minutes to keep the water flow coming. I am thinking of putting the same system in at home to get Archana to cut her 45 minute showers down. Here we could both have our showers within the 5 minute time limit which was an all time first. The secret is to now to get her from using 100 litres of water to clean her teeth on the yacht where the two biggest daily issues are power & water usage. The toilet also was an experience in Polypat.

Whilst we were in the ship yard at Polypat we hired a car for 3 weeks that allowed us to see the island, buy things for the yacht including a mountain of food (thousands of dollars worth including 150 litres of long life milk). The crew on our boat must be the most well fed around with Archana’s quality food the crew have also had sorbet, ice cream and several days of smoked salmon for lunch, pancakes, homemade yogurt & pressure cooker made bread. All really yummy. It doesn’t look as though the diet I thought I would be on during this trip will eventuate.

On other purchases two of the crew bought kayaks each so they can have a paddle around in some of the bucket list of places we are visiting. They have had a few places to test them out and others have had a play with them as well.

With the French capital of Margiot only a few minutes walk away we had the opportunity to visit the famous markets there with Archana once again being in her element bargaining with the fish sellers as well as the spice merchants where we made a big spend for the trip. One of the crew doesn’t like spicy food so Archana has been making bland offering to him which he seems happy with. How boring!!!!.

So finally we were off and my first mission was to navigate our new acquisition through the Polypat bridge with wind and current hindering me and being forced to go through the narrow opening at 5 knots to keep my course knowing I only had 2 foot either side. This task was made even more difficult with everyone taking movies and photos and asking me to smile at the worst possible moment. I got through with no mishap which was a blessing as it would have spoiled my year if I had ended up like a Catana 47 catamaran that the owner bailed out at the last minute and did $100,000+of damage to the yacht. This yacht was being repaired 2 boats along from us when we were on the Polypat hard stand and only 150 metres from the bridge. In the time we were in the boat yard we had a bird’s eye view to the many near misses of catamarans going through when the bridge opened 3 times a day.

So we were off and the 1st night we spent 200 metres off the beach at Anse Marcel in a bit of déjà vu considering the dramas that emanated there. The following morning we were off to St Barts, Colin one of the crew caught his first fish, we saw dolphins, turtles and a nude French man who passed us in his catamaran, had a nice lunch, swim and afternoon at a lovely little island near St Barts before entering the main harbour there with multimillion dollar yacht all around. My favourite was a 3 mast mono hull. Each mast was the same height and it had 18 hydraulically controlled sails that covered any space above deck on the whole of this 55-60 metre yacht. We visited the township and completed our formalities before returning to our yacht by tender and had a swim before dinner and the mandatory drinks (for in port use only).

Over the next few days we visited St Kitts, Portsmouth in Dominica (a great yachties place where we visited Indian River where Pirates of the Caribbean was shot, walks through rainforest, bought a hand of bananas with over 120 bananas on it for less than $5 but now we have the mission to eat them all considering they are all expected to ripen at the same time etc) then onto Tobago Cays which was what I expected all of the Caribbean to be about with the marine iguanas, so many turtles, sting rays and lots of other fish in this tranquil setting that Archana said she could spend a week there. They even had the boat boys come around with fresh baguettes and lobsters for sale to cruisers. We then left there for Grenada (the isle of spice) where you see so many waterfalls over the island and every town seems to have at least 10 spice stalls by the side of the road. We were sorry we went on the tour of the island on Good Friday as the rum distillery was closed. They must have known we were coming!!!!

On the way to Dominica we saw a few dolphins and a humpback whale looking over her calf doing 100 or so tail slaps to the delight of Archana & I and the other 5 crew. During the trip thus far I have had a number of new foods not experienced before i.e. Jamaican apple, fresh tamarind and chickoo (sapodillos).

Now I am writing this on the way to Bonaire some 400 nm from Granada. The wind has been right behind us all the way so have been doing it easily with just the headsail out but still averaging over 6 knots but peaking at 12.7 knots with 2 reefs in the headsail and no main sail. Colin caught his 3rd fish yesterday morning, a 90cm barracuda that we had for lunch an hour later. I was amazed how good eating it was as it is something I have never eaten before as you never see it at the fish shops. Yesterday we went within 1 metre of running over a huge turtle at 6 knots. He, fortunately for both of us, turned at just the right moment giving us a fright and also an experience. I saw my 1st Portuguese Man-War today. A huge marine stinger (about the size of a large coke bottle) with colourful sail. So many flying fish that are buzzing our boat constantly along with the birds dive bombing them with occasional success. On the Grenada to Bonaire leg we experienced our first gale as the wind hit 35 knots and 3 metre seas. On most of the other passages we were sailing close hauled with the wind so variable especially when coming out from the leeward side of the islands and into the open passages between the islands.

On the less than 3 day passage to Bonaire we had two days of up to 36 knot winds so it was nice to finally see land and moor up 50 metres off the main road in the capital in 5m of water on top of a coral reef where I have already had a few dives. One thing I am still getting used to is the heat. Unrelenting 30+ degrees every day. On one day I actually got burnt before 9am. Colin caught his 4th and 5th fish another barracuda & a tuna.

So the plan from now is to leave for Panama on Friday night (5th April) 5 days to do the 740nm passage, 4 days to wait to get through Panama, 5 days to get to Galapagos, 8 days there then say 21 days to get to the Marquesas. This is the best estimate I can give at this stage as so many variables to deal with.

Thank you to those of you wishing us your best via Archana’s regular blog and to others send emails etc.

Until the next update from me. Archana will still be keeping you enthralled with her perspective on the big trip on her regular updates on her blog. Only 8285nm (nautical miles i.e. almost double for kilometres) till we are home

[roadrevamp]

Rice cooker 2 litre

Rice cooker 2 litre A 2-litre rice cooker is an essential kitchen appliance for small to medium-sized families. It allows for the preparation of a sufficient quantity of rice without taking up much counter space. These kitchen gadgets often come with features such as keep-warm functions, non-stick pots, and multiple cooking settings to cater to different types of rice and grains. Compact and energy-efficient, a 2-litre rice cooker can be a versatile addition to any kitchen, supporting not only rice cooking but also steaming vegetables and meats with the right accessories. alt="Rice cooker 2 litre" src="https://ae01.alicdn.com/kf/HTB1ZED3KXXXXXcPXVXXq6xXFXXXT.jpg" />

Features and Benefits

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View More >Pros Multifunctional capabilities Large capacity suitable for households Intelligent cooking features >Cons May be too large for individuals or small families Power consumption may be higher due to 500W rating Discover the versatility and efficiency of the 2-5L 500W small rice cooker, a multifunctional intelligent device designed to make your cooking experience easier. With its large capacity, it can cater to the needs of a household, offering a range of cooking options from rice to stew. Its intelligent features automate cooking times and temperatures, ensuring perfect results every time. >Capacity 2-5L > >Power 500W > >Features Intelligent cooking, Multifunctional > src="https://ae01.alicdn.com/kf/HTB1ZED3KXXXXXcPXVXXq6xXFXXXT.jpg" alt="2 litre mini Electric pressure cooker" />

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View more >Pros > Compact size, ideal for small families Includes US and EU plug options Electric pressure cooker features for faster cooking >Cons > May not be suitable for large families due to its 2 litre capacity Limited cooking options compared to larger models This 2 litre mini electric pressure cooker is perfect for small-sized households looking to make quick and delicious meals. With both US and EU plug options, it's versatile for international use. Its compact design makes it easy to store in any kitchen. Despite its size, it promises fast cooking times thanks to its pressure cooking capabilities. >Plug Type > US/EU >Capacity > 2 Litre >Function > Pressure Cooking src="https://ae01.alicdn.com/kf/H35b9b65197b94c75a2cee29e50d425e0A.jpg" alt="DMWD Electric Mini rice cooker 2/3 layers stainless steel liner portable egg boiler steamer food warmer lunch box multicooker 2L" />

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View More >Pros of DMWD Electric Mini Rice Cooker: Read the full article

[dnstore]

মাছ-মাংস, ভাত সহ সব ধরনের খাবার রান্না করুন এই প্রেসার কুকারে | YALUN Pressure Cooker In Bangladesh.

Top best brands of yalun ss pressure cookers at the lowest prices in Bangladesh. Buy now the best online pressure cookers in Bangladesh for fast and efficient cooking at lowest prices.

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A pressure cooker is a kitchen appliance that uses steam pressure to cook food quickly. It is a sealed container that traps steam, creating pressure inside the cooker. This pressure raises the boiling point of water, which cooks food faster and more evenly.

Here are some benefits of using a pressure cooker: Saves time: Pressure cookers can cook food 70% faster than traditional cooking methods. Saves energy: Sealed design traps heat, which requires less energy to cook food. Preserves nutrients: Less cooking time helps retain more nutrients in your food compared to traditional cooking methods. Versatility: Pressure cookers can handle a wide range of foods, from stews and soups to rice and desserts.

Here are some things to consider while choosing a pressure cooker: Size: Pressure cookers come in different sizes from 3-litre to 8-litre capacity. Choose a size that will be right for your needs. Stovetop vs. Electric: Stovetop pressure cookers work on any heat source, while electric pressure cookers have their own heating elements. Electric pressure cookers are generally more convenient to use, but they can be more expensive. Features: Some pressure cookers come with different features, such as multiple pressure settings, a browning function and a warm setting.

If you're looking for ways to save time and energy in the kitchen, a pressure cooker is a great option. Here are some popular pressure cookers that you can find in Bangladesh.

[earaercircular]

Spain leads the techniques to obtain biofuel from manure

Pig macro-farms have waste deposits, called slurry. The large liquids that are concentrated there favour the contamination of subsoil waters with nitrates and other products, which put at risk the clean reserve of liquid in Spain, with which rivers, lakes, lagoons and community intakes are fed.

Large pig farms pose the greatest threat to groundwater

Under the feet of the Spanish is the most precious treasure of a country whose water resources decrease every year. Almost a third of the water available within the territory is in aquifers, but four out of ten are contaminated or overexploited. Experts agree that large pig farms are the main source of their poisoning. In Spain there are more than 30,000 farms of this type, but it is also the country that leads the cutting-edge technologies for the recycling and use of this waste. The Higher Centre for Scientific Research (CSIC)[1] and the universities of Madrid and Ávila convert manure into biofuels, running water and fertilizers.

The research group from the Autonomous University of Madrid (UAM)[2] has shown that, unlike other projects, theirs makes the complete reuse of slurry possible, which places its development at the forefront of the treatment of this waste in Spain and in the rest of Europe. Ricardo Ipiales is one of the members of that research group. In a warehouse on the Cantoblanco[3] university campus, Ipiales is pleased to show a system that cleanly uses pig waste, brings farms closer to the circular economy and enables them to obtain benefits while reducing their negative impact on the environment.

Spain is the leading exporter of pigs in the European Union[4]. The Ministry of Agriculture, Fisheries and Food has recorded a total of 32,612 large farms of this type, with more than a thousand pigs and less than 7,200[5]. The problem begins when it comes to managing waste. Although manure is not negative for the environment in small quantities, its accumulation causes soils to be unable to filter nitrates, which accumulate in groundwater tables and contaminate groundwater.

From sewage to biofuel

Hydrothermal carbonization is the process[6] that transforms organic matter, after passing through a kind of high-calibre pressure cooker, into a carbonaceous material called hydrochar[7]. This product can be used as a biofuel. Another resulting solid is struvite[8], a phosphorous-rich fertilizer that can also be used as a crop fertilizer.

The liquids that result from the separation of the slurry components are treated to recover their nutrients and go through anaerobic digestion[9], in which the bacteria consume the remaining organic material. From there, the material is transferred to a treatment plant, which eliminates the nitrates and converts this liquid into regenerated water, of such a quality that it could be used for human consumption, although in practice it would be used in farmyards or for irrigation. In this transformation, a biogas is obtained that also produces energy due to its high concentration of methane.

After the success of their small-scale research, the UAM, with the help of a biotechnology company, designs a plant capable of processing 500 litres per hour of these slurries. The technology has not yet been patented, so its promoters are wary of its advances.

In many of the "big livestock companies," as Ipiales points out, treatment is "limited." Consciously, they prefer to pay fines for environmental damage ranging from 901 euros to 45,000, as indicated by the law on waste and contaminated soil.[10] Obtaining economic benefits would radically change this situation because, according to Ipiales, farms could sell hydrochar for around 300 euros per ton, while the sale of unprocessed slurry is between 14 and 40 euros.

The fertilizer that is obtained, for its part, now reaches 800 euros per ton on the international market, although its use in agriculture is not yet legalized in the EU, but it is in China or India. In addition, the machine is capable of using the resulting biogas for its operation and the farmers could use the water or fertilizers.

Insurance against drought

The problem of subsoil contamination has an impact on the management of the droughts that Spain is suffering. 30% of the water is underground, according to data from the Groundwater Action Plan[11] of the Ministry of Ecological Transition (MITECO).

In 2021, the last year for which data is available, water from aquifers represented 23% of that used for consumption: some 6,600 cubic hectometres of the 29,400 that aquifers hold each year. These figures invite us to think of a usable water surplus, but not all river basins enjoy the same health.

The MITECO analysis indicates that, of the 762 bodies of water that make up the Spanish territory, 40% are in poor condition. A total of 349 aquifers do not reach acceptable levels of quantity or quality. The river basin districts with the highest percentage of bodies in poor condition are those of the Guadiana[12], the Internal Basins of Catalonia[13], Tinto-Odiel and Piedras[14], the Balearic Islands and Segura[15].

Experts[16] agree that prevention efforts to avoid contamination and suffocation of aquifers depend on greater control of the state of unseen waters, quality surveillance and the imposition of greater sanctions. Spain is risking the future of its greatest insurance against drought.

Source

Escuela de Periodismo UAM, España lidera las técnicas para obtener biocombustible de los purines, in: El País, 9-8-2023, https://elpais.com/masterdeperiodismo/master2022/2023-08-09/espana-lidera-las-tecnicas-para-obtener-biocombustible-de-los-purines.html

[1] The Consejo Superior de Investigaciones Científicas (CSIC) (Higher Council for Scientific Research) is the largest public institution in Spain dedicated to scientific and technical research and one of the most prominent in the European Research Area. It is attached to the Ministry of Science and Innovation through the General Secretariat for Research. https://www.csic.es/es/el-csic/sobre-el-csic

[2] The Universidad Autónoma de Madrid (UAM) (Autonomous University of Madrid) is a public university that combines quality teaching, intensive research and high job placement with a firm social commitment, being a benchmark in these areas, as recognized by various global indicators. In the QS World University Rankings 2023, UAM is consolidated among the 220 best universities in the world, thanks to its high academic reputation and among employers, as well as its extensive international research network. It is the third best university in Spain and the first in Madrid, and is among the 100 most prestigious universities in Europe. The UAM also stands out as a leader in the Teaching and Learning category among the 79 institutions analyzed by the report of the Knowledge and Development Foundation (CYD).

[3] Cantoblanco-Universidad is a railway station located in the Spanish municipality of Madrid, specifically in the Cantoblanco area. The railway facilities, inaugurated in 1975, are part of the C-4 line of Cercanías Madrid and mainly serve the Cantoblanco university campus of the Autonomous University of Madrid.

[4] Provisional data from the slaughter survey of cattle of the MAPA relative to the year 2022 place the pork production in Spain, for the first time time in the last decade, in decline. The number of slaughtered animals reached the figure of 56.6 million of slaughtered animals and about 5 million tons of meat produced, figures that support us, not However, in the first position of the EU and third world position, only behind China and

USA. During the year 2022, production has dropped by around 2.2% in tons and a 2.9% in number of heads, reversing the trend bullish last year. Within the European Union, Spain remains in first position, with 23.9% of production Community, surpassing Germany, which remains in second place with 19.9% of the production of

The EU. The importance of Spanish production in the of the EU as a whole has been increasing during the recent campaigns, since only 5 years ago the Spanish production barely reached 18% of the total of the EU, as a consequence of the spectacular development of the sector in Spain, clearly above the EU average. Thus, if during the last five years meat production in the EU has risen slightly, 0.3%, production in Spain has grown almost 24% in the same period, which gives an idea of the enormous growth that has experienced the industry nationwide https://www.mapa.gob.es/es/ganaderia/temas/produccion-y-mercados-ganaderos/indicadoreseconomicossectorporcino2022_tcm30-564427.pdf

[5] https://www.mapa.gob.es/es/ganaderia/temas/produccion-y-mercados-ganaderos/dashboard2trim2023_tcm30-566166.pdf

[6] https://pubs.acs.org/doi/10.1021/acs.energyfuels.1c01681

[7] Hydrochar is known as a kind of biochar that is gained from the hydrothermal carbonization process of biomass.

[8] Struvite (magnesium ammonium phosphate) is a phosphate mineral with formula: NH4MgPO4·6H2O. Struvite crystallizes in the orthorhombic system as white to yellowish or brownish-white pyramidal crystals or in platy mica-like forms. It is a soft mineral with Mohs hardness of 1.5 to 2 and has a low specific gravity of 1.7. It is sparingly soluble in neutral and alkaline conditions, but readily soluble in acid.

[9] Anaerobic digestion (AD) of organic wastes is a popular biological treatment method. It is a useful technology in waste management and environmental health especially for mitigating greenhouse gases (GHSs). It is an economic process that treats a wide range of low- to high-strength organic materials for the production of value-added products such as feed biobased products and bioenergy through a diverse group of microorganisms. https://link.springer.com/chapter/10.1007/698_2021_792

[10] From Doñana to fecal water, landfills and plastics: Spain is the European country with the most open environmental offenses. La Comisión mantiene activos 26 expedientes por incumplimiento de las normas verdes de la UE. Estos son los casos más importantes. https://elpais.com/clima-y-medio-ambiente/2022-02-20/de-donana-a-las-aguas-fecales-los-vertederos-y-los-plasticos-espana-es-el-pais-europeo-con-mas-infracciones-medioambientales-abiertas.html

[11] Groundwater is an essential resource for life. From an environmental point of view, they are the source of rivers, springs and many valuable wetlands and ecosystems. In a country with the climatic and hydrological characteristics of Spain, its role is also decisive from the socioeconomic point of view, both to guarantee the supply of quality water to the population, as well as the supply to other economic uses, such as industrial or agrarian. Added to this is their strategic role in situations of drought, given their lower vulnerability, and the special relevance they acquire in a context of climate change. Despite this enormous importance, diagnoses on the situation of groundwater show significant shortcomings. In recent years there has not been a significant boost in terms of the generation of new base knowledge. Added to this is the specific problem of a use of water that has generated socioeconomic benefits of great importance, but which has also resulted in negative impacts that are not always adequately attended to and addressed. About 40% of groundwater bodies do not reach the good status required by the Water Framework Directive, and problems such as diffuse contamination or the unsustainable exploitation of many aquifers do not reverse their situation. The Groundwater Action Plan proposed here is a necessity for improving knowledge and management of groundwater in Spain. It also responds to a legal mandate established in article 29 of Law 10/2001 of the National Hydrological Plan. On the other hand, the Groundwater Action Plan is defined as one of the instruments to carry out the Strategic Guidelines on Water and Climate Change, approved by the Council of Ministers on July 19, 2022. https://www.miteco.gob.es/es/agua/participacion-publica/plan_accion_aguas_subterraneas_2023_2030.html

[12] The Guadiana River is an international river defining a long stretch of the Portugal-Spain border, separating Extremadura and Andalusia (Spain) from Alentejo and Algarve (Portugal). The river's basin extends from the eastern portion of Extremadura to the southern provinces of the Algarve; the river and its tributaries flow from east to west, then south through Portugal to the border towns of Vila Real de Santo António (Portugal) and Ayamonte (Spain), where it flows into the Gulf of Cádiz. With a course that covers a distance of 829 kilometres, it is the fourth-longest in the Iberian peninsula, and its hydrological basin extends over an area of approximately 68,000 square kilometres (the majority of which lies within Spain).

[13] The Cuencas internas de Cataluña group the eastern slope of the Catalan hydrographic network, characterized by including the rivers that originate in Catalonia and end their journey in the Mediterranean Sea, without flowing into any inter-community bed.              It includes the basins of the Muga, Fluviá, Ter, Daró, Tordera, Besós, Llobregat, Foix, Gayá, and Francolí rivers, as well as all of the coastal boulevards between the border with France and the drainage of the Cenia river. Except for the entire Ebro river basin and also that of Cenia.

[14] Tinto, Odiel y Piedras is a river basin district in southern Spain that, as its name suggests, covers the river basins of the Tinto, Odiel y Piedras autonomous community of Andalucía. These flow into the Atlantic Ocean, between the Guadalquivir and Guadiana rivers, which have their own demarcation. It was created in 2009, after the transfer of powers in matters of public water administration of the river basins from the central government to the autonomous communities.

[15] Segura is a medium-sized river in southeastern Spain. It has its source in the Sierra de Segura.

[16] 44% of the groundwater masses in Spain are in poor condition, according to the documents for the preparation of the third cycle hydrological plans (2022-2027) presented by the Hydrographic Confederations. This means that Spain has already failed to meet the 2015 and 2021 deadlines and runs a high risk of failing to meet the environmental objectives set in the Water Framework Directive in 2027, the last deadline except for highly valued cases in which an extension or less stringent goals. In 19% of groundwater bodies it is already taken for granted that they will not be met. Good status is not expected to be achieved for a decade or more. For 8% of the masses a time frame is given to 2039 and beyond. https://es.greenpeace.org/es/en-profundidad/sos-acuiferos/

[nikramann]

5 Best Pressure Cookers

Here are 5 Best Pressure Cooker items:

Pigeon By Stovekraft Favourite Aluminium Pressure Cooker with Outer Lid Gas Stove Compatible 3 Litre Capacity for Healthy Cooking (Silver)

Pigeon By Stovekraft Special Stainless Steel Pressure Cooker with Outer Lid Induction and Gas Stove Compatible 2, 3, 5 Litre Capacity for Healthy Cooking (Silver)

Pigeon by Stovekraft All in One Super Cooker 620-H 3 Litre Hard Anodised Outer Lid Pressure Cooker (Black, Aluminium)

Wonderchef Nutri-Pot Electric Pressure Cooker with 7-in-1 Functions, 3L, Aluminium, Black, Outer Lid

Hawkins Contura Hard Anodised Aluminium Pressure Cooker, 3 Litres, Black

For more details visit here :

5 Best Pressure Cookers

[thepermanentrainpress]

BRASS CAMEL: BRASS

Brass – Brass Camel Release Date: September 9th, 2022

Track Listing:

1. First Contact 2. Dinger’s in the Back 3. I’ve Got the Fox 4. Pressure Cooker 5. King for a Day 6. Last Flight of the Vulcan 7. Easy 8. Shaking in my Boots 9. Only Love

Brass Camel’s LP Brass is an electrifying, retro smoke show. Its invigorating rock, jazz and blues blend gives listeners a scorching spectacular soundscape. Animated melodies and lyrics make the tracks a feast for the mind. The music is expertly mixed, producing a magnetic and cohesive collection that feels equal parts familiar and fresh.

“Dinger’s in the Back” is distinctive and fun. Daniel Sveinson’s classically sharp rock vocals pierce strong electric guitar riffs, as atmospheric lyrics pump up the party: “From the Hindenburg to the Albert Hall / the man won’t stop until he’s rocked them all.” “I’ve Got the Fox” is a funky pedal to the metal. Heavy guitar riffs and glossy synths rev up in a tune perfect for street racing. Curtis Arsenault’s electric bass is marvelously murky and thick, while Wyatt Gilson’s drums strut in a confident stride. Rich imagery is ignited by the lyrics: “Five litre demon cleaner rolling down the block / Burnt rubber one hundred metres shows you what it has got / Feeling like Jackie Stewart when I pull up to the spot.”

Galactic grunge settles in “Pressure Cooker.” Melodies dig in deep, as Sveinson and Arsenault harmonize in a colourful contrast. A heroic story marred by confrontation and retribution: “The fighting out in the streets / Of cities built on lies and deceit / Now we're really feeling the heat / Feels like we're living in a pressure cooker.”

Standout track on the album “King for a Day” is splendid satire; a fascinating musical interpretation of political power. “A legacy of spite and subjugation / Of wretched acts far beyond redemption / Was never in the plan when it all began / But the road to hell is paved with good intention.” Kaleidoscope-like call backs are scattered throughout the song, twisting and turning complex synths and electric guitars. The drums are quick, jumpy and bold. In a similar vein to Marvel’s Guardians of the Galaxy-use of iconic rock ballads, “Last Flight of the Vulcan” is a captivating retro-futuristic Star Trek homage. Sveinson’s electric guitar solo is impressively epic with shards of electric notes quickly building on top of each other. The lyrics transport you into interstellar ambience: “Tireless travels belting through the night and day / Outline of a delta that you can't mistake / Cratered fields reminders of the trails blazed.” 

“Easy” is wickedly groovy. “If only it had been easy / Could have been a real bad man / A calculated evil doer / A night-stalking saboteur.” An undercurrent of menacing piano and agile saxophone add elegance to a gothic scene. While the song still maintains the album’s classic synth pizazz and overall electric sound, the darker tones of “Easy” make it a remarkable experience.

If you’re looking for an energetic surge, Brass Camel has you covered. With charismatic vocals, striking guitar, cosmic synths and pounding drums, Brass is a stylish and slick reverence to the rock gods.

Written by: Jenna Keeble

[paramupyog]

[brandbucketindia]

[mrcookware]

Buy MR.Cook Elite Pressure Cooker 2 Litre Online at Mr Cook. Shop Today. http://mrcookwares.com/mr-cook-elite-pressure-cooker-2-litre.php

[unitedcookers2021]

Buy United DELITE Pressure Cooker Online at Lowest Rate. Browse United Cooker Now. https://www.unitedcookers.com/united-delite-pressure-cooker-2-ltr

[vinodcookware]

Pressure cooker combo set 3 litre with 2 litre lid

The Vinod Pressure cooker combo set includes a 3 litre with 2 litre lid for 2 – 3 people plus a 2 Litre Pressure cooker which is ideal for 1 – 2 people. This Pressure cooker combo will make an excellent addition to your kitchenware collection.

Features

Food grade AISI 304 stainless steel which is hygienic & easy to clean.

Unique impact bonded extra thick 5 mm aluminium core to ensure even heat distribution so your food does not burn

Food grade silicone gasket which does not add color, taste or odour to food.

Fusible safety valve for added safety & Gasket release system for maximum safety

Multi purpose- from cookware to serveware

Induction Friendly

[seiin-translations]

2.43 S1 Chapter 4.3 - Drifting Yunichika

3. IN-AND-OUTER

Just continuing to wing all the volleyball jargon here cuz i have no idea what’s going on

Translation Notes

1. Don’t know if there are English equivalents for these terms, but the Japanese uses  terms like 表レフト (omote-left) and  裏レフト (ura-left), where omote refers to the aces of the team, who are put in the front row for as long as possible, and the ura refers to the players diagonal to them

2. A broad attack is basically where the spiker approaches and jumps towards the net when they hit

3. Pipe in volleyball refers to a back row set aimed at the middle of the court

Previous || Index || Next

He had lied to Haijima about one thing.

Just before he entered the training camp, he received an email from Yorimichi for the first time in a long while. I’ll be back home in August, so let’s have some fun. Then call me when I don’t have practice. That was about all they exchanged back and forth, but he somehow failed to bring that up. Kuroba didn’t think that hanging out with Yorimichi was in itself a bad thing. He wasn’t going to go along with his smoking and drinking and riding double on a bike with no helmet like he used to. Even he had already learned to be sensible about that. He loved volleyball, his team was important to him, and he had self-awareness as a member of a sports team. …And yet, Haijima talked like he flat-out didn’t trust him.

Ah…geez, I’m feeling kinda gloomy.

“I’m getting a second helping of rice.”

When he stood with his empty bowl in one hand and a sullen look on his face, Uchimura, sitting across from him, looked disheartened.

“After eating so much meat yesterday, how can you eat again in the morning? I’m still not very hungry.”

“That stuff all got digested when I ran at night. Maybe you should have gone for a run too, Senpai?”

“I’ll have to decline, since I’m not so young anymore,” his senpai said like he was an old man, despite the fact he was only a year older than him.

The school cafeteria was usually open to students only at lunch time and only to faculty and staff in the morning, but during summer vacation, breakfast was prepared for club members using the boarding house. In addition, special meals were offered to members of the athletic clubs, which was much appreciated. The morning special for today was the combo of grilled fish and deep-fried chicken. The after-meal fruits were bananas and oranges. They were free to get second helpings of rice.

When he opened the lid of the six-litre gas rice cooker, the only remaining amount of rice was the rice grains sticking to the inside of the rice cooker.

“Ma’am, there’s no more rice!”

He hit the edge of the iron pot with the rice scoop and called out to the kitchen. “How much white rice can you all eat? There are students from other clubs coming for lunch, so please hold back a little.” A small old lady in an apron powerfully carried a stainless steel cauldron to replace the empty pot. White steam was rising from the pot where freshly cooked white rice was glittering.

When Kuroba left the rice cooker after piling a mountain of rice into his bowl, Okuma and Oda were lined up behind him looking like this was perfectly natural. Aren’t these two on their third bowls?

He returned to the table where Uchimura was, poured the natto over his rice and started eating his second bowl. Uchimura was also not lacking in appetite, and even though he was talking about something or other, he stored everything in his stomach without leaving a single grain of rice or a piece of vegetable on his plate, and he was about to peel an after-meal orange.

“I have no complaints about your stamina. But your mental strength though… Can’t you do something about it?”

“…I know that. You don’t have to tell me.”

“And? What happened to your partner with the mental strength of steel?”

“That’s how you’re comparing us…? Haijima’s still sleeping.”

Last night, he and Haijima were dragged out of the boarding house, and the two of them were made to do twenty dashes on the slope between the mountain and the school. In the darkness of night where there was only moonlight, they could only hear each other’s dying breaths as they dashed up the slope, pitching forward and almost falling, then staggering downhill, and repeat. Every drop of his urge to make merry with his school trip-like mood had been wrung out of him, and he fell asleep in an instant as soon as he collapsed onto his futon after he finally returned to the boarding house, where everyone was already completely asleep. As expected of Aoki-senpai, he had felt.

He woke up this morning feeling hungry as usual because he had recovered his strength after sleeping, but Haijima hadn’t recovered yet, and he was still lying flat on his futon as though he was dead. It’s not like one of our senpais came to keep an eye on us, and they wouldn’t have known if you had cut down on the number of dashes… He wasn’t that kind of flexible guy. When it came to volleyball, Haijima seemed to “not want to lose to anyone,” not just in practice, but also in preparation and cleaning, and he didn’t cut corners. Well, I think that part of him is pretty admirable, but he only has two hands, so there are times when you just gotta cut those corners.

“Haijima doesn’t have much stamina, right? I guess he’s not perfect.”

Uchimura tilted his head while tossing an orange into his mouth.

“That guy has plenty of flaws.”

When Kuroba answered sullenly, a plastic tray was placed on the table with a bang.

“O-Oh, Haijima. Good morning.”

Uchimura pulled himself away from the table, flinching slightly.

“…’Sup.”

With a sour expression like there was a sign reading “low blood pressure” pasted to it, Haijima pulled the chair next to Kuroba. His club activity switch still wasn’t flipped, so he was wearing his glasses, and his thin bangs were bouncing in a strange way due to his bed hair. When Kuroba somehow failed to speak up and kept silent, Haijima also kept silent towards him and began to bring his food to his mouth with his eyes mostly closed and a face that looked like he was about to throw up. He spiked with his left and right hands, but he basically used his left hand for holding pencils and chopsticks.

Kuroba, who had been wolfing down his second bowl of rice without a care in the world, slowed down his eating speed to match Haijima’s, thinking that it would look like he had an easier time even though they ran the same amount.

“You don’t look so good, you know? Don’t force yourself to eat if you can’t eat. Just eat a banana or something. I’ll eat one too.”

“I’m just sleepy from all the sleeping time I lost. I can eat.”

Haijima was strangely stubborn towards Uchimura’s concern for him, and he greedily shoveled down the rice that he had been slowly bringing to his mouth with so much vigor that he had to wash it down with miso soup. Is he doing this out of spite…? No wait, I have stuff I’m annoyed with him about too. Kuroba wasn’t happy with him. But Haijima didn’t even notice his dissatisfaction anyways.

He felt like an idiot and began energetically moving his chopsticks again. The fatigue in his body was reset after he woke up from sleep, and he planned to show his best performance today, but the gloomy feelings in his heart still haven’t cleared up.

Uchimura shrugged his shoulders at the two who were tilting their bowls and turning their chopsticks like they were competing against each other, then said, “I’ll be leaving, then,” before taking his tray and quickly leaving the table.

*** Kuroba’s position was the so-called “front-left” among left-side players, and it was considered the ace position in high school volleyball. Oda was the back-left, diagonal from him. (1) The left-side players, who took on a large percentage of the team’s total attacks and hit from both the front row and back, generally had the most number of hits. Aoki was the front center, and the back center who was diagonal to him was Okuma, who they were trying to polish at a quick pace. The right-side position that was diagonal to the setter Haijima was filled by Kanno. The left and right-side attackers, as well as the centers, were the so-called “attacker” positions. 

The basic six-person team composition was two left-side players, two centers, and two right-side players. Due to the rotation, front row and back row players often changed places, attackers in the same positions were placed diagonally from each other so that the front row’s height and offensive power were maintained. The ability to receive in the back row was also necessary for the left and right positions. Receiving formations were the key to using more difficult combination attacks. 

There was also a player in a special position called a libero. He mainly replaced a center player, who retreats to the back row, and played a central role in receptions (serve receive) and digs (spike receive). It was this position that did the miraculous dive in the middle of a rally. Hokao was this libero. And Uchimura was like a jack-of-all-trades who could step in if there was a shortage of people. There was no way Seiin could afford to have a reserve for each position.

They spent the afternoon of their second day of training camp practicing combo attacks. Two to four attackers went onto the court and coordinated a team play together with the setter Haijima. Although he had many thoughts about Haijima, Kuroba called out to him for a set. “Alright, over here!” Haijima glanced at him. He felt like he had an annoyed look on his face.

Haijima ignored Kuroba, and—also skipped Aoki, who also jumped for a C quick, before jump back setting the ball to Kanno, who ran right up to the antenna on the right side. The precision of Haijima’s back set was so unchanged from when he set from the front that it made one wonder if he had eyes on the back of his head. Quick attacks ranged from A quicks to D quicks, with A being the closest to the left side from the setter’s set position. B was a little farther. C was the closest to the right side with a back set, and D was a little farther. A combination attack was when another attacker got involved with the decoy quicker and disrupted the opponen’s blocking. Of course, there were times when a set went to the quicker. It was the setter’s chance to show what they could do by putting together a tactic that made full use of all the attackers on the court and make the most optimal set at each moment.

That’s what Haijima talked about yesterday. A combo with a center’s C quick and a right side’s broad jump—.

A sharp spike was driven in with a slap from the right side.

Kanno-senpai is so good…he marveled inwardly. He was an attacker whose special qualities were his fast swings and good control, and he was also good at getting around blockers (there was a suspicion that the blockers momentarily forgot his existence because he had such a weak presence). The right side also jumped to a double quick along with the center. A wide-ranged broad attack (2) was also required. Many times, a player who is a consistent receiver would be put in the position. It was a position that required the ability to be an all-rounder. Kanno wasn’t assertive, but he reliably executed the role that was given to him without hesitation. It seemed that Haijima also had a high opinion of Kanno. A guy who fundamentally didn’t communicate with other people always said a few words to him and made minor corrections after each set.

He called the set with all his might and when he was ignored, he felt that he was being lame, so he was determined to make up for it by hitting a big one as soon as possible.

But that didn’t go according to plan. After that, Haijima didn’t set to Kuroba at all. Not even a single one after several hours of play. It seemed that today, Haijima’s interest was in creating a combo between the centers and the right-side players.

Halfway through practice, he stopped calling for the sets and his jumping became half-hearted, which made Oda angry with him several times. “Kuroba—. Concentrate more. Even if a set doesn’t go to you, look around and think about your next move.”

“…I know that.”

When he answered with a rebellious attitude, Oda shrugged his shoulders like he had no idea what to do and made a proposition to Haijima. “Haijima, why don’t you try another combo after you finish this one? The pipe (3) might be faster if you do it with Kuroba.” He didn’t like the way he talked like he was obviously fussing over him. Even though we’re both first-years, it’s like only Haijima is special…I don’t disagree that he is special, but he doesn’t even seem to notice how much he’s valued by the captain, much less be thankful. The things that he was happy to be told about yesterday strangely got on his nerves today.

Though Haijima looked extremely annoyed at having cold water thrown on the practice he was taking part in, this was the first time in a long while he looked over at him.

“Kuroba.”

His body reflexively stiffened at being called. Haijima put his hands on his hips, kicked the floor with his heel once, sighed, and then spoke.

“There’s no point in you being here, so just get out of here.”

“Hah…!?”

His voice cracked at the sudden discharge notice.

“Wha, you…Don’t get too full of yourself, is a setter really dropping an attacker because of a personal grudge?”

“Grudge?” This guy looks like he has no idea what that means.

“You’re still mad that you had to run because of me.”

“I’m not gonna be picky for a stupid reason like that. Are you an idiot?”

This guy really put an emphasis on the first syllable of “idiot”. Don’t play blind to your stupidity! He really is such an unpleasant guy.

“So why…”

He grabbed Haijima’s arm and pressed him for an answer. Haijima’s face twisted slightly as he glared back at him aloofly. He looked and saw that he had put too much strength into his fingers and they were digging into Haijima’s arm, turning the skin there white.

He clicked his tongue and dropped Haijima’s arm as though it was on fire.

“Uchimura-senpai, could you please do receiving practice with me?”

He turned on his heel and left the court with long strides. “Huh? Alright,” Uchimura answered in puzzlement and followed him. “That moodiness of his…” The mutters of his senpais, who seemed to have given up on him, hurt his back, so he couldn’t turn back to the court anymore. I’m not the bad guy here…While frustration welled up within him, he pushed the ball cage to a corner of the gym. If he were to roll this thing with all his strength and smash it against the wall, it would dissipate a little, but that wasn’t going to happen, so he had no choice but to use all his self-control and push it with normal force.

The training camp that had been fun until the first night had suddenly become boring. Was this payback for getting carried away by feeling like he was on a school trip, just as Haijima said? He wasn’t really getting carried away. He had been plenty fired up for working hard at practice. That was all gone now with Haijima’s attitude.

He was the one who joined the team in April, but Haijima, who joined later, became an indispensable member of the team from that point on, and their senpais yielded to him. More than anything, Oda was captivated by Haijima. When it became like that, now that Nagato was gone, he was the only one treated like a halfway middle schooler, and not acknowledged as a necessary part of the team.

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