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magicman111 · 3 years ago

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A Moth to a Flame - Chapter Two

One month later

Sasha joylessly toyed with the Music Box, opening its lid like a yawning mouth.

Who’d have thunk it? She wondered to herself. This tacky little thing could cause so much calamity?

How ludicrously out of place she looked curled up on King Andrias’ enormous throne, almost like the little girl playing pretend in the driver’s seat of her parents’ car. You’d be forgiven for not knowing she’d just led the swiftest, easiest toppling of a government in this world’s history.

Big blue dummy locked up? Check. The city’s army surrendered? Check. Their toad army less than an hour away? Check. Dimension-skipping Macguffin firmly in their position? Double Check.

Not a bad day’s work for a 13-year-old.

Marcy’s oversized sparrow was tethered to the armrest by his leg. A prize she’d taken for herself so she could cruise around her new kingdom in style. She saw to it he wasn’t under any duress, and the fact he was neck deep in an industrial sized bag of bird feed told her he was plenty comfortable.

Sasha managed a tiny smile as she reached out to run her fingers through the thickness of his coat. She dunked her hand in the bag and offered him an open palm of seeds; he eyed for a moment or two before gingerly pecking at the mound.

Thank Frog no one was around to hear the ‘d’aww’ escape her lips.

Her grandmother was the one she had to thank for her secret admiration of birds. Old lady had been a birdwatcher who ‘treated’ her to regular weekend trips into the forest when she was younger. This was long before her discovery of malls and arcades. Sasha wouldn’t dare admit it to even herself back then, but the ones they spotted together on those dewy spring mornings were beautiful to behold in their natural habitat.

Herons may now be forever ruined for her, but Joe—she thought that was his name—was a mighty impressive specimen. Poor guy somehow found the strength to carry all seven of them to Newtopia, only to nosedive into the moat at the end of the flight.

Definitely had nothing to do with her asking Marcy if she could take the reins in the last stretch. She and Anne were kind enough not to draw attention to it, same as they did the day at summer camp when they discovered her crying into her pillow. They were awesome enough to go along with her story that it was only allergies. She knew she had a true pair of girlfriends that morning.

Thinking about them only soured her mood afresh. She sprinkled the rest of the feed back into the bag and slumped against the backrest, arms petulantly crossed.

Here she was in the crowning moment of her young life and she couldn’t have been more miserable.

Maybe because her friends should have been here to share in this, but no, they had to go and act all noble. What else should she have expected? She always was the only one in the group with the guts. Anne had to be dragged kicking and screaming to ditch school and join her and Marcy in celebrating her birthday. Was it any wonder she had to keep taking control of the situation?

More likely... it was because deep down she knew she didn’t really want this. She certainly believed she did after they dropped that gloryhound newt general down a waterfall and when they successfully rallied the Toad Lords after retrieving Barrel’s Warhammer. Things only started getting complicated when they needed free tickets into Newtopia in the form of her friends.

She hadn’t counted on realising just how much she missed her clumsy, klutzy Marcy. Neither how effectively she and Anne were still able to work together as a team in spite of all the unpleasantness that had transpired between them during their time here, of which there was plenty. The fact that Anne actively encouraged her in taking down that molten toad monster was the rancid cherry atop the sludge sundae. For a while back there, it looked like they might really turn a corner and start afresh. All three of them could have gone home like none of this ever happened. Except by then it was already too late.

What recourse did she have when the Plantars invited them for the world’s most awkward dinner party or when they brought the house down at the Battle of the Bands? Tell Grime and all the toads who’d invested their manpower and futures in her that sorry, she was getting cold feet? There was only one grizzly way that would end both for her and Grime and the best scenario she could imagine involved heads on pikes.

... It didn’t matter anymore. Her friends had picked their path, she’d picked hers. As her mom always said, ‘You make your bed, you lie in it’. Funny how in her short life, she’d heard that line far too many times already.

Once she figured out how the Box worked, she’d send both Anne and Marcy on their merry way and they’d never have to see each other ever again.

Everyone would get what they want.

Good thing then she’d sent her soldiers to ransack Marcy’s room for all her research about Anne’s fateful birthday gift. Girl was a pack rat. She kept notes for every exam and project they were assigned back home. The less said about her laptop jammed with files of anime fanfiction and theories the better.

Plus, it was a good way to try and distract herself.

They came back into the throne room hauling burlap sacks full of parchments and emptied their contents at Sasha’s feet.

Daaang, girl, you've been in the zone.

She scattered them over her lap and the ample free space on the seat. They actually weren’t that hard to follow; colour coordinated with plenty of cutesy kawaii diagrams. Trademark Marbles.

Apparently, it worked a lot like those puzzle boxes Marcy got as gifts from relatives in Hong Kong. All it took was knowing the right sequence of buttons and zip! You can go wherever you want in the cosmos. Just a matter of finding the code for Earth.

‘I’m done listening to you!

I’m done trusting you!’

Sasha scowled, trying to push the thoughts to the back of her mind where they belonged. She shuffled through a couple more pages until she found the one titled in glittery green and blue lettering, ‘HOME’.

Bingo.

‘You’re a horrible person!’

Ignore. Ignore.

Now all she had to do was jot it down on her palm and—

‘AND I AM DONE. BEING. FRIENDS WITH YOU!!’

She stopped. Her shoulders drooped. Then she just threw the page down on the floor and sunk into her seat further than she thought physically possible.

She normally didn’t consider herself that thin skinned a person, but man, that one hurt.

Traces of bitter tears creeped into her eyes.

What am I even doing anymore?

The sound of footsteps on crumpling paper and someone clearing their throat snapped her out of her self-pitying torpor. She fluttered her eyes dry to see Grime standing there awkwardly among the discarded parchments.

The diminutive, one-eyed former Toad Lord was hiding something behind his back. He actually looked pretty embarrassed about it too, which for a battle hardened war vet like Grime was actually kinda adorable in Sasha’s eyes.

“I, uhh, got you something,” he said, whipping out a long rectangular present wrapped in green paper and topped with a luscious red bow. “Had it made especially for this day.”

Now if there was one thing Sasha Waybright couldn’t say no to, it was a gift, especially from a trusted friend. They were the ultimate distraction from the blues and she couldn’t have been sitting upright and tearing into this one any quicker.

“Whaaat? Grimesy, you didn’t!” What she had pulled from the ravaged packaging wielded aloft her head made her gasp. “How’d you know I wanted to duel wield?!”

It was a brand new heron sword. An exquisite green second shortsword that would compliment Ol’ Pink perfectly.

She stared proudly into the smooth steel surface, admiring the craftsmanship. When she noticed the girl staring right back at her, however, her smirk vanished in an instant. The captain of the cheerleaders, the scarred swordswoman, the conqueror of Newtopia, whatever angle she looked at it, she didn’t like what she saw. Unbelievable as it may sound, even the joy of an awesome gift like this was not enough to make everything better.

“What’s the matter? You don’t like it? Oh dang it!” Grime slammed his forehead. “I didn’t get a gift receipt!”

“No no, it’s just...” Sasha weighed the blade against her ungloved palm. Talking about these kinds of things was never easy for her. “What if Anne’s right? What if I am a horrible person?”

Grime popped up like a whack-a-mole behind the armrest. “Who cares what she thinks?” he scoffed. “You and I are in charge now, and we get to do whatever we want!”

“That’s the thing... I’m not sure what I want anymore,” she admitted wearily.

For all his years of training at the finest academies, his brutal combat in the colosseum and tactical expertise earned through a lifetime of military service as his forebears before him, this one had Grime stumped. Needless to say, talking about one’s emotions wasn't exactly encouraged during their upbringing in toad culture, so naturally it wasn’t one of his strong suits. Just one of the many things he and Sasha had in common.

“Huh.”

Still, he was a pretty fast thinker and came up with a fairly good idea on the spot.

“Why don’t you help me redecorate this place?” he suggested, resting his hand on her shoulder. “Take your mind off it. Cuz this right here...” He gestured to the cluttered mess in which she’d surrounded herself. “This is definitely not—I’m sorry, can I help you?!”

Both of them turned their heads when it became impossible to ignore Joe’s cone-shaped beak lightly nipping at Grime’s cheek.

“He probably thinks your warts are seeds.”

“For the love of—I knew he was eyeing me up on the ride here! There! Get lost!” Grime scooped up a fistful of feed and flung it over the marble floor, but the winged beast persisted with pecking his face. “Stop it! MY HEAD IS NOT A FEEDER!!”

It took an exceptional effort of willpower for Sasha not to laugh at the sight of her old man being preyed upon by the family pet.

Wow, she thought. Her old man? Was that how she saw Grimesy now? Seriously?

Perhaps up to a point. Okay, considering the options she had for parental figures back home, it wasn’t exactly the highest bar to pass, but it still meant something. Anything.

Who would have guessed this would be how they’d end up, especially given how they started off with her as his prisoner? Sure, it may have taken her helping him and the whole tower not getting turned into heron feed for her to be upgraded to his lieutenant, but they really had come a long way since then. There was a lot more honor and heart to the cranky old toad than she first thought, back when she wrote him off just as another blowhard with power. Now he genuinely considered her his equal both as a friend and comrade in arms. For Sasha, the feeling was mutual. A first for her.

When all was said and done, who else did she have left besides him and vice versa?

What the heck? Let’s tear this place up.

Untethering Joe, she whistled a tweet-tweet and gave the rope a gentle tug to encourage him to follow on their ‘indoor walkies’.

A cursory surveillance of the throne room told her there was a lot of work to be done. If this toad regime was to last a thousand years, the correct decor was an important first step. Thankfully for them, she knew a thing or two about fashion. For starters, there were way too many soft blues and purples. Rust red from top to bottom! She preferred keeping the stained glass windows, but they’d need entirely new designs. Hers truly would naturally feature in most of them, one showcasing her and Grime caving that narwhal worm’s head in with the Warhammer being an absolute must. The snakes coiling the stone pillars weren’t a bad touch, if just a bit too elegant for the whole ‘proud warrior race’ vibe they were going for, but she could still work with them. Now as for the throne, they were gonna have to replace it with something much more imposing. There was that super violent dragon show she and her parents used to watch that had the huge throne made out of swords. She was sure she had a picture somewhere on her phone to use as a reference.

“I’m sorry, what the heck is this?!”

Sasha could only denounce what they were gawking at as the single biggest affrontement to tasteful decorating known to man or amphibian. Yes, worse than inflatable furniture, carpeted bathrooms, beaded curtains, glass block bathroom windows, ‘live, laugh, love’ quotes on walls, rustic hearts, mason jars and nautical accessories all combined under the same inland roof.

Tapestries had their rightful place in a palace’s interior design, but the one sweeping across a section of wall depicting a gentle hearted Andrias sitting down by a lake, surrounded by flowers and lilypads was nothing short of vomit-inducing. Gathered at his feet and scooped up in his protective arms were his wide-eyed, childlike subjects. Even the fish and a lobster were surfacing to bask in their king’s magnanimity. Here the oversized salamander was truly the loving patriarch of everything the light touched. The mawkish display could only be topped off with a rainbow streaking across the sky.

Grime felt his stomach roile. If he ever needed an example to demonstrate the difference between kitschy and downright tacky, this was it.

“Y-y-y-yikes!” he gagged. “This thing’s gotta go!”

Sasha didn’t need a second invite. Besides, what else was Joe going to use to line his nest?

A joint effort tore the offensive piece from its place and it tumbled to the floor in a heap.

Dead silence fell over the room.

Hidden beneath the tapestry was... a mural. Including such a decoration in a throne room was hardly surprising, yet it was what it contained that shocked both the human and toad, so much so that they had to take a moment to recover.

“Woah,” they gasped at once, before starting to analyse what they saw.

The mural was a chaotic collection of nightmarish images painted on a night blue wall. Wild red flames spewing out hordes of beasts and the wreckage of buildings. Mountains of skulls and bones belonging to frogs, toads and newts alike. A flying... spaceship? A castle? Whatever it was meant to be, it firied a white beam up at what was unmistakably the Music Box. Pink, green and blue lightning bolts crackled out of the Box. Mesmerising orange gemstones or, more terrifyingly, eyes leaped off the wall and burned themselves into their minds. The frightening focal point of this one-way ticket to the school therapist’s office? Rising out of the middle of the inferno was the silhouette of a red-eyed, goliath-sized beast, its claws reaching up covetously towards the Box that hung right above its crowned head.

It may as well have been lifted straight from the tattered dream journal of a madfrog.

Any ideas of redecorating the throne room were long gone. Even the revolution they were spearheading suddenly seemed millions of miles away in the face of what they’d just stumbled upon.

Peering her eyes slightly, Sasha was the first to put a face to the shadowy leviathan, and when she did, she had to swallow her heart back down into her chest.

“Is that the king?” she asked, mystified. “With the music box?”

Sweat ran down the side of Grime’s nonplussed face. “If it is… it’s a really good thing we stopped him.”

Neither of them said it aloud, but both understood the situation at once. All this time they thought they’d been playing flipwart while the king played bog jump. Oh, how wrong they’d been. It was beyond anything that even the Toad Lords discussed. They knew that they had to reconvene with them as soon as the armies had reached the gate.

She took a couple steps closer to reexamine the mural more thoroughly, missed details emerging now that the initial shock began to wear off. Circuit board markings—the same inside her dad’s outdated computer when she foolishly dared Marcy if she could take it apart—worked their way around the images, serving as some type of frame. Odd choice for a world that didn’t even have steam engines yet. She also picked up the three small geometric figures standing atop the Box’s lid. An artist she was not, but they looked pretty human-like in design.

But humans did not exist in Amphibia. The three of them were the first of their kind to ever set foot in this dimension.

Weren’t they?

Alarm bells were ringing louder than ever before. This Andrias guy had been playing Anne and Marcy for his own ends this whole time, all to get his mitts on the Music Box! What did he plan to do with it? Right now, she still couldn’t say, but it was all bad. Outside of a kickin’ rock band, fire and skulls together were never a good thing!

Even Joe’s feathers were puffing up anxiously against her back. Not turning away from the mural, she raised her hand and patted his risen crest.

“I know, big guy. I don’t like it either.”

Grime’s voice rang urgently in her ears, “Lieutenant! Get over here, quick!!”

Sasha had spun on her heels and sprinted down the room to find Grime standing the wreckage of what used to be a display of armour. He’d evidently acted on a hunch while she’d been preoccupied. Judging by his thunderstruck expression, he’d just discovered something far worse.

“What is iooooh boy!”

This new second mural reminded Sasha a lot of Egyptian hieroglyphs. If there was any room for doubt about the technicolor stick guys, there was none here. Standing tall against an indigo backdrop in a neat row were the outlines of human beings; long gangly appendages, stumpy noses and everything. Some were wearing hooded capes, others were decked out in suits of armour. The couple in the middle looked particularly regal. No prizes for guessing the little wooden box they were holding in their hands, cementing their authority as if it were the globus cruciger.

Faded inscriptions were engraved along the bottom. They were written in a more archaic amphibian dialect, but being a toad of higher education, Grime was able to give translating them a decent shot.

These great beings of magic and might

Travelled from beyond to serve the night

Bow before these children of man

Or know the wrath of the—

“... Wu Clan?” He cocked his one good eye up at her. “Iiiii’m not getting it.”

There it was. Floodlights flashed in Sasha’s head. All colour drained from her face. A million and one thoughts were now firing across her brain at once, threatening to send her into cerebral shutdown.

It was at that moment she knew she’d been played. They all had. She didn’t know whether to be absolutely furious, betrayed or impressed.

Why that conniving, devious little—

That's when they heard the BOOM outside the window.

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imitranslates · 7 years ago

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Honjitsu no Kami Oroshi Ch. 1

New series I’ve decided to translate on a whim. I’ll be playing catch-up as the 3rd chapter comes out tomorrow, but this series will be translated on a more relaxed schedule when I do get caught up, prob within 1-2 weeks of the release. This won’t affect my Mononokean translations, so no worries.

Honjitsu no Kami Oroshi (or, “Today’s Divine Revelation,” as I’ve decided to translate it) is a slice of life-y/cooking manga by Yata Midori that just started serialization in Gangan Online last month. In it, established author Takatsuki Ryuunosuke hires his younger brother, Rintarou, to cook menus inspired by literary works in order to spark his ideas!

You can read the first chapter at http://www.ganganonline.com/contents/honzitsu/ by clicking “[1話] 赤毛のアン“ in the chapter listing!

Today's Divine Revelation Chapter 1 – Anne of Green Gables

Page 1

[Raspberry cordial, two types of cookies, fruit and nut pound cake,]

[A layer cake, and cherry pie.]

[This is

The divine revelation menu for entering the world of "Anne of Green Gables."]

Page 4

Ryuunosuke: Haa...

No ideas are coming to me...

Ryuu: How...

Ryuu: Many days ago did I last leave the house, again...?

Page 5

Woman: Eh?

You ended up firing that kid?

Man: No...

When I told him, "You should serve customers with more of a smile," he told me he couldn't...

Man: He said, "If it's going to be an issue, I'll quit."

Woman2: How inflexible!!!

Woman: He always had a sour look on his face, didn't he.

High school students should act more carefree.

Woman2: But, he was such a diligent worker. It's a shame.

What was his name again... Takasugi-kun?

Man: Takatsuki.

Page 6

Man: Takatsuki Rintarou-kun.

[This job wasn't any good either...]

Rintarou: (I thought I'd be able to manage if it was a bookstore...

Well...)

Rin: (The bookstore worker...

Said it was part of customer service. [But it's impossible])

Ryuu: Wha?

Page 7

Ryuu: What, now?

You ended up fired at another job!?

Rin: That's bad manners, Ryuunosuke.

Don't stand up while we're having a meal.

And don't point your chopsticks at people.

Rin: Lastly, a grain of rice! It's stuck to your face.

Ryuu: Ah, sorry.

Ryuu: ...That said, you shouldn't just call me by my name like that. I'm still your big brother, you know.

Rin: I didn't technically get fired.

Rin: I wasn't able to fulfill my employer's demands, so I quit.

Ryuu: Demands?

Rin: .......

Rin: A smile.

Page 8

Ryuu: (Bahaha!) That...

Ryuu: That was the demand...!?

Rin: ...

Ryuu: You can at least smile, can't you!?

Rin: Impossible.

I can't give one of those fake smiles.

But... Selfishly saying "I can't" at work is also unforgivable.

Rin: Therefore, I quit.

It was totally logical!!

Ryuu: How strict!!!

Ryuu: You're so strict, or should I say stubborn!

Ryuu: Are you really my younger brother...?

Ryuu: In the first place, why did you suddenly start looking for a part-time job?

Page 9

Rin:......

No real reason.

Rin: I just thought I should earn my own spending money since I'm a high school student, now.

Rin: Unlike my older bro, who's a shut-in with no talent for normal work.

Ryuu: !

Ryuu: Hey, hold up.

Ryuu: You know I'm a novelist!

Since my workplace is at home, it's not like I'm shutting myself in!

Rin: How many days has it been since you left the house?

Ryuu: If you're gonna say it like that...

Ryuu: Two weeks...?

Rin: Then you're a real shut-in, aren't you!?

Go outside a little! Don't you know your legs are gonna degenerate!?

Ryuu: No way!!

If there's nothing I have to do, there's no way I'm leaving the house!

Page 10

Ryuu: I hate the cold and stifling feeling of the outside world.

Society is overflowing with facades and fabrications.

Ryuu: Unending desires in transient abundance, false love...

The state of all those things wounds my heart.

Ryuu: That's why I've decided...

"I'll do my best not to leave the house."

Rin: Are you a hermit?

Ryuu: I have no discomfort. For I have the wings called "imagination"!

With these wings, I can go anywhere.

Rin: There's no helping you, huh.

Page 11

Rin: (Sigh...) Hey, bro...

It's a really good thing you found your current work as an author.

Ryuu: It's my calling!

I think... it's my calling, but...

Ryuu: ........

Recently, I've been in a little slump...

Ryuu: "A short story commemorating the 10 years since my debut."

Ryuu: Is the story I'm doing, but...

I'm not getting any good ideas.

Rin: They've dried up, huh? (All of them).

Ryuu: Haa... How nice...

Unlike me, the apple blossoms are in full bloom...

Rin: Don't get jealous of a tree.

Ryuu: Whenever the apple tree blooms, it reminds me of Anne of Green Gables...

Rin: Green Gables? What's that?

Page 12

Ryuu: "Anne of Green Gables" is a Canadian coming-of-age story about an orphan with red hair named Anne Shirley.

Ryuu: The highly imaginative protagonist Anne causes a stir with all sorts of incidents.

Ryuu: Friendship, family, and the old-fashioned daily life are all vibrantly written about in that masterpiece.

Ryuu: In the start of the series, before Anne is adopted, when she heads toward the "Green Gables"...

Ryuu: She passes through the rows of dreamily beautiful apple trees...

Ryuu: I really love that scene...

Ryuu: Ahh...

Ryuu: I want to visit Anne's world.

Page 13

Ryuu: If I could visit that world, if I could meet with Anne and happily chat with her...

Ryuu: I might get a revelation from god...

Rin: Why don't you go?

Ryuu: Eh...?

Rin: You have wings called imagination, don't you?

Then, why not go visit? Canada.

Why not visit that world?

Rin: In your head.

Ryuu: !

Ah...

Page 14

Ryuu: That's right! You're totally right, Rintarou!

Hey, why don't you do some work here at my place?

Rin: Wha? Work here?!

Ryuu: Yeah! See, your cooking's good, right?

Rin: Cooking...?

I mean, I can do a certain amount, but...

Ryuu: In Anne's story, all sorts of delicious food shows up.

Please let me have a taste of that moment's joy! While sitting in the comfort of my own home.

Rin: ...?

In your own home?

Ryuu: Yes! The title is!!

Ryuu: Under the Apple Tree!

Rin: !

Ryuu: A wonderful picnic that will take us to the world of Anne of Green Gables!!

Page 15

Rin: ....

Rin: Ehh...?!

Rin: Eh?

(An unforeseen development)

Ryuu: How about it?

Ryuu: One thousand yen an hour!!

Rin: ........

.....

Rin: Are...

Rin: Are you serious...

Girl1: Hey...

Takatsuki-kun is acting weird today, isn't he?

Girl2: Weird?

...He's eating lunch alone while reading, just like always.

Girl1: No, not that.

The book he's reading is what's weird! Look!

Page 16

Girls: A..

Anne of Green Gables...!!!

(Girl1: And with such a scary expression...)

Rin: (It's not like...)

Rin: (I want money so bad I need it from Aniki...)

(But, if I say "I can't" to everything...

I'll become a person that can't do anything.)

Rin: (Above all...)

Page 17

(When he was my age,)

(Aniki had already become an author.)

Rin: (I have to do something, too!!!)

Rin: Uhhh...

Two kinds of cookies, a fruit and nut pound cake, a layer cake...

Raspberry cordial, and a cherry pie. All together, six dishes.

Rin: If it's like that, any idiot should be satisfied.

Rin: The beginning of the tea party is at one o'oclock.

So, in five hours... Okay.

Page 18

Rin: (I'll make this order a success!!)

Rin: Uh, first off...

I'll cut the dough I made and refrigerated last night into cookies and bake them.

Rin: The classic cookies need a little assembly.

Place some jam in the middle of the plain cookies...

Rin: While they're baking, the raspberry cordial.

It seems a lot like raspberry juice...

Rin: The berries are mixed with sugar and put over heat,

And lemon juice and water are added. Once it reaches a boil, the mixture is strained.

(Rin: Incidentally, there's equal parts berries and sugar..)

[Sugar, 500g]

(Rin: The calories must be crazy...)

Rin: I did that part last night, so I just have to add water and soda to taste and it's ready.

Page 19

Rin: Next, the pound cake.

Rin: Beat together room temperature butter and sugar until it turns pale,

Then incorporate beaten eggs a little bit at a time.

(Rin: Looks like it's coming together...)

Rin: Then the flour,

Raisins, walnuts, orange zest, and almonds go in.

Rin: Stir to distribute evenly.

[All right? This cake tastes horrible! Is this the fault of the baking powder?]

[(Oh, Marilla!)]

Rin: (...Is how that scene went in the story, I think.)

Rin: (I guess things would really go wrong if the baking powder was bad back then.)

Rin: (But I'll be fine. I used good baking powder...)

[170C for 40-50 minutes.]

Rin: Oops, onto the next! (The cherry pie!)

Rin: I mean, I should clean up a little.

Uwah! It's already this late!?

(Crash!)

Rin: Ow!

Page 20

Rin: !

Rin: Uwah...

It's a success!!

Rin: (It rose nicely,

Has a golden brown color, and it smells great!!)

Rin: (It's going well!!!)

Rin: (Alright, let's keep this mood up!

The last obstacle for today!

The layer cake!!)

[Slice the sponge cake into layers and fill with jam and cream.]

(Basically, a shortcake.)

Page 21

Rin: Beat the eggs and sugar over heat over heat for 5 minutes until frothy.

Keep going until fluffy and airy.

[Ideal]

Rin: You can tell when it's finished when the mixture leaves tracks behind... (Or so it says...)

Rin: Huh?

This isn't any good...

Rin: Ehhhh~~?

The egg isn't whipping up at all...

Ryuu: (I thought it'd be any moment now, so I came to check...

But it looks like making sweets is pretty rough...)

Page 22

[20 minutes later.]

Rin: I...

Rin: I did it somehow...?

Rin: Haa... haa....

Rin: Gently mix flour into the whipped eggs using a sifter...

Then add milk to the finished batter and mix again.

Rin: When you put it in the dish, gently hit the bottom of the pan to get out any air bubbles, and put it in the oven.

Rin: Now I'll pour the custard onto the cherry pie I baked earlier,

And line it with cherries.

Page 23

Rin: Once the sponge cake is cooled, decorate it.

Rin: Okay...

Rin: Done!

Ryuu: Rin!!

Rintarou! Over here, in the garden!

Page 24

Ryuu: Let's eat over here!!!

[This is...]

[The picnic menu for traveling to the world of Anne of Green Gables.]

Page 25

[1. Raspberry cordial]

[2. Jam cookie

3. Chocolate cookie]

[4. Dried fruit and nut pound cake]

[5. Layer cake]

[6. Cherry pie]

Ryuu: It...

Ryuu: It's so high quality!! (Amazing!!)

Ryuu: Rintarou...

You really are impressive, huh... (Was this really your first time making these sweets...?)

Rin: Yeah.

Now, what to start with?

Ryuu: Hmm... Anything's fine.

Rin: !

What's that mean, just pick one!

Ryuu: I don't mean it like that.

Page 26

Ryuu: These are the confections you worked hard to make, right?

I'm sure all of them are delicious.

Rin: Then...

The layer cake.

Rin: Here.

Page 27

Rin: Why don't you call it down.

Your revelation or whatever.

Ryuu: Yeah.

Thanks for the food.

Page 29

Ryuu: ......

Ryuu: Rows...

Of apple trees?

[Just when did I get here...]

[Is this exit...

This way?]

Page 30

[An apple tree.]

(That's right.)

(The apple tree in the garden... I planted it when I'd just become an author.)

(A charm)

[To bear fruit]

Page 31

[To all sorts of creative ideas, just like that girl.]

Page 32

Rin: ....?

Rin: (Was it bad...?)

Rin: Ryuunosuke?

Page 33

Ryuu: Mm!

Ryuu: Delicious...!

Rin: Eh?

Ryuu: It's delicious!

All of it's amazingly good!

Rin: R-

Really...?

Ryuu: Really, really!

Ryuu: I just remembered

How I felt when I was just starting as an author...

Page 34

Ryuu: It's all thanks to you, Rintarou!!

Ryuu: It's really wonderful! Thank you!!

(Huh...)

Rin: (Huh?)

Rin: Eh...

Rin: Uh...

Rin: (Huh, what's with that...)

Page 35

Rin: The... job...

Ryuu: ?

Rin: (Just now, he told me "thank you"...

Big bro's gratitude...)

Rin: Well, that job... my work...

Uh, that is...

Rin: (What...

What should I do?!!)

[Man: Takatsuki-kun.

Can't you try serving the customers with more of a smile?]

[Rin: ...

I can't.]

[Ah...

I...]

(This is the first time anyone's been pleased with my work, isn't it....)

Rin: Th...

Rin: ......

Thanks.

Page 36

Rin: !!

Rin: Uwa!

Rin: The wind's picked up, huh.

Should we move back inside? Ryuunosuke.

Page 37

[Oh.

It switched on.]

Page 38

Dad: Isn't that amazing, Rintarou?

Ryuunosuke won a big award for his novel.

Dad: Amazing...

[A 16 year old's break-out work!]

Rin: (Ryuunosuke is...)

(A shut-in with way too much imagination, and he can't acclimate to society...)

(Even so, he's made an incredible amount of people happy.)

(I really...

Wanted to know what I could do, and started doing part-time jobs...)

Page 39

Rin: ...Is it good?

Rin: (I'm still no match for him...

But...)

Ryuu: Hmm?

Ryuu: Oh, yeah...

Rin: (What an absent-minded reply.)

(Making others happy isn't so bad.)

Rin: ...

Uh-huh.

Page 40

[The next day]

Rin: Eh...

What's this "Divine Revelation" on the 27th?!

Ryuu: It's an appointment...

I realized it this time. I need your power.

Rin: You liar!

Don't just decide that on your own, it's a huge pain!

Eh?

Ryuu: For a writer, you know...

You should realize that I need a new revelation one after the other...

[<-A day before the deadline.]

Rin: Wh--

Ryuu: Don't you get it?!

Rin: ......

.....

Rin: I...

Rin: I get it....

Ryuu: (Alright!) I made my appointment. That's one thing off my mind.

Ah, but I'll probably have morning and night switched around by then, so it should be in the evening!

Ryuu: Oh, if I eat too much I'll get tired, so make something light.

Even so, I want something nutritious.

Rin: ......

Ryuu: But if it's hard to digest, my concentration will....

[That was the start of a pain-in-ass event in my regular life.]

#honjitsu no kami oroshi #today's divine revelation #manga translation #honjitsu no kami oroshi 1 #honjitsu no kami oroshi chapter 1

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dentalsleepmaster · 5 years ago

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16 Top-rated Tourist Attractions In Lone Tree - Planetware

We usually reserved those daydreams for biscuits, pancakes Tyler Tysdal and Lone Tree, or hash (find our faves below ). But after that we fed on a heaping serving of Onefold's stunning deep-fried rice with Chinese sausage(" lap cheong" ), and also all that altered. Garnished with sauted slices of sweet, meaningful lap cheong (or duck, ham, or bacon) and two deep-fried eggs, it's a rewarding shock that we intend to eat on repeat. onefolddenver.com Image by Aaron Colussi. Prop designing by Natalie Warady. RiNoNearly every food writer in Denver has actually proclaimed Kyle Foster's biscuitsand right here we go once again. They are baked to get as well as have crusty sides that ruin just so when you attack into them. They hurt inside, salty, as well as oh-so abundant.

They havethe requisite flaky texture Denver business broker, yet they're also somehow pillowy and also certainly hold extra butter than a regular biscuit. Foster is, basically, a biscuit brilliant. As well as please inform Foster that, this time, 5280 sent you. juleprino.com Chinese food Celebrity Kitchen on Mississippi Method for the very best dim sum in town. You'll wait for a table on weekend break early mornings, yet the pan-fried turnip cake with XO sauce, shrimp-stuffed eggplant, and also congee with duck egg.

are worth it. starkitchenseafooddimsum.com English food The British Bulldog, since if you're going to spend your weekend break early mornings enjoying Premier League matches, you might too do so over a full English breakfasttwo eggs, a" banger"( sausage)," rashers"( bacon), mushrooms, beans, fried tomato, and also toastat this 12-year-old Five Points pub.

britishbulldogdenver.com Ethiopian food Colfax Opportunity's Africana Coffee shop, which opens up at 9 a - business broker in Denver.m. africanaethiopianfood.com Vietnamese food Pho 95 on Federal Boulevard forwhat else?a steaming bowl of its signature brothy noodle soup, an usual breakfast in Southeast Asia. The Pho 95 special, with filet mignon, brisket, as well as flank, is a traditional Denver hangover remedy. pho95noodlehouse.com Filipino food Aurora's Sunburst Grill, where a passionate plate of" tocino "( Filipino-style bacon healed with pineapple juice), eggs, as well as rice prices simply$ 7. Image by Aaron Colussi. Prop styling by Natalie Warady. LoHiCradling a porcelain cup of steaming joe inside the Bindery.

Where To Eat And Drink In Denver - Eater Denver

's bright, bustling area on Central Street is a gorgeous means to welcome the day. The beans originate from Denver's Queen City Coffee Collective, which has been attracting neighborhood java fans with its artisan, direct-trade coffees because 2007. thebinderydenver.com Uptown & ArvadaWe're positive avocado salute has nothing to do with millennials 'reduced homeownership prices, but paying even more than$ 10 for the fashionable staple isn't an excellent concept for anyone's purse. Fortunately, Steuben's Avocado Goddess Toast will only establish you back$ 5and it's absolutely divine. The cooking area salutes ciabatta, slathers it with a rich, herby, sour-cream-based schmear, tops it with thin slices of buttery avocado, as well as garnishes everything with shaved radish as well as a drizzle of olive oil. Virtually. steubens.com LoDoWe have actually consumed scores of leathery, flavorless omelets over the yearswhich, in a community recognized for the dish, is even more than a little frustrating. Thank goodness for Urban.

Farmer, after that, where the Denver omelet obtains its due. Available throughout weekend break breakfast and weekday breakfast, cook Chris Starkus 'model is studded with portions of roasted environment-friendly chiles, red pepper, as well as regional ham and also covered with a generous( if ultramodern) pour of barnaise sauce. Finally, we can claim an omelet deserving of our city's reputation. urbanfarmerdenver.com Multiple locationsNot only is the Article's fried poultry consistently stunning, with a fantastically crunchy, completely experienced crust and also juicy meat withina mighty great meal all on its ownbut the homey restaurant's a.m. food selection likewise grants our want multiple brunch-acceptable methods to consume the simple bird. postbrewing.com Photo by Sarah Boyum. BerkeleyIt's simple to put pancakesfilled with chocolate chips or jam, saturated in fudge sauce or whipped lotion or whatever excessive spice sweet-toothed visitors might consider temptingon a breakfast menu.

What's even more challenging is to make a pancake that tastes good solo. Wendell's, the high end diner that took control of the initial DJ's Coffee shop space on Tennyson Street in 2015, has achieved the last with its massive buttermilk elegances, which are lightened with whipped egg whites as well as seasoned with brandy, vanilla paste, as well as lemon enthusiasm. wendellsbreakfast. TIVIS Capital.com Approach: To assign a rate each for each and every of these meals, we completed the average expense of an entre, a coffee, as well as an alcoholic drink or beer. Break out your( fancy) elastic trousers before taking on the Sunday breakfast buffet at this hotel near the Park Meadows shopping center. The cost consists of online jazz, bottomless mimosas, and an all-you-can-eat buffet with made-to-order omelets, a raw fish and shellfish bar, and carved beef ribs. Its closeness to matine reveals at the neighboring Denver Doing Arts Complex merely includes in the appeal.

. edgerestaurantdenver.com This Cherry Creek astonishment inside the Halcyon hotel offers distinct, Italian-inspired breakfast fareincluding the trademark poultry Parmesan and also light-as-air gnudiand fresh-juice Bellinis( cucumber-lime, white peach, grapefruit-pomegranate )are combined tableside from a roving cart. Our go-to: a$ 6 Bloody Mary and the Fettster (seeded rye salute with caper lotion cheese and smoked salmon )with a rally top. investor and entrepreneur Tyler Tysdal. oliveandfincheatery.com With pop-art-bedecked walls and a large lineup of boozy drinks, this two-story Sunnyside area is ideal for households and revelers alike. Order a bacon trip.

26 Cool And Unusual Things To Do In Denver - Atlas Obscura

as you question between getting the Costa Rica Benedict( smoked pork stubborn belly, jalapeo cornbread, pineapple salsa, chipotle hollandaise) or the bacon shrimp and also grits. Get hold of a coffee from Crema Bodega, an alcoholic drink from Curiowe like the rum, apple brandy, and citrus mixture called Dead Presidentsand a large cinnamon roll from Izzio Bakeshop to take pleasure in at one of the food hall's lengthy neighborhood tables.

denvercentralmarket.com Obtain the many bang for the least dollar at the Sloan's Lake station of this preferred counter-service place. riseandshinedenver.com Picture by Aaron Colussi (Platte Management). Prop styling by Natalie Warady. AuroraIt's virtually difficult to select just one thing from Annette's breakfast food selection, yet when pushed to do so, chef Caroline Glover's waffles float over the rest. Their light texture comes from a yeasted batter Glover rests over night for ultimate taste growth and also loft. Also much better, the topping combinations alter regular and with the periods, from apples with salted sugar as well as whipped cream in the be up to blackberries with lemon curd as well as whipped lotion in the springtime. annettescratchtotable.com LoHiMeals at There Denver are often riotous affairs, especially if you go throughout brunch, when the restaurant supplies rotating amusement with motifs like burlesque, yoga exercise, as well as bluegrass music. For $7, you obtain three beautiful deep-fried orbs that are crispy on their cinnamon-sugar-coated exteriors, feather-soft within, and also kindly filled with tart, house-made raspberryPinot Noir jam. Brunch with a side of burlesque dance may not be everyone's thing, but we're rather certain these doughnuts are. therehospitalitygroup.com Capitol HillVegetarian and vegan Denverites need not experience via boring tofu shuffles as well as butter-free toast, thanks to Cap Hill's hipster organization, City, O' City, where the whole a.m. My individual fave would certainly have to be the Queso Arepa. Who does not enjoy mozzarella cheese, avocado and fried plantains!.?. !? Photo thanks to @milehighandhungry on Instagram This french toast is the very best brunch option in Denver. It's a gooey and also divine mix of bread, butter, berries, cinnamon, vanilla and syrup.

Tyler Tysdal is a long-lasting business owner helping fellow entrepreneurs sell their service for optimum worth as Managing Director of Freedom Factory, the World's Best Business Broker. Freedom Factory helps entrepreneurs with the greatest deal of their lives.Image politeness of @milehighandhungry on Instagram Vert is not only housed in the stylish and also homey neighborhood of Wash Park, but it has an awesome food selection that is continuously transforming. Every active ingredient they use is regional and homemade, and while they always have sandwiches and salads, they switch over up their specials and sides so you can try something new every time you go.

Photo courtesy of @infatuation_den on Instagram If you can not distinguish this image, this is the very best darn pizza in the state of Colorado. Fresh, homemade dough as well as neighborhood, natural components baked with each other in a conventional brick stove makes these pizzas taste like they're appropriate out of Naples, Italy. Basic components and also conventional techniques make Pizzeria Area a must.

20 Best Things To Do In Denver Including Outdoor Activities

You get to pick the base, healthy protein, kind of curry, veggies and flavors to develop a custom-made Indian curry bowl that has unbelievable taste as well as spice. The active ingredients as well as options are amazingly fresh and continuously changing, allowing you to switch it up every time you go, however I very suggest the coconut curry as well as chicken.

Image courtesy of @infatuation_den on Instagram grass-fed meat, Tillamook cheddar cheese as well as fresh lettuce as well as tomatoes make this cheeseburger a must-have. They throw on a few of their unique sauce for the best combination of mouthwatering as well as tasty, as well as their newly baked bun is the cherry ahead. While their delicious burgers are a factor alone to go, Larkburger's truffle french fries are my favorite fries in Denver, hands down.

I would certainly do anything at any kind of provide moment to consume these french fries as well as I mean anything individuals. Picture thanks to @infatuation_den on Instagram Bonnie Brae is a real Denver establishment. They make their homemade gelato as well as cones on website every day, and have a wide variety of scrumptious flavors available (business broker in Denver).

Whether it's a summer's evening or awesome afternoon, Bonnie Brae is always crowded with satisfied children, family members, as well as big groups of friends - Lone Tree. Photo thanks to @infatuation_den on Instagram Denver Biscuit Co. has a nationwide track record for dishing out insanely excellent biscuits, as well as this credibility might not be more exact. Their biscuit french toast has the excellent degree of sweetness and is deliciously indulgent, while their egg biscuits are the most rewarding method to begin the day.

from https://dentalsleepmasters0.blogspot.com/2020/05/16-top-rated-tourist-attractions-in.html

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intphys · 5 years ago

Text

The Best Places To Live In Denver Colorado (2019) – Bellhop

ultreiadenver.com City Park WestUntil lately, fried rice wasn’t the initial, and even second Denver business broker, thing we thought around when we considered a big , brunch-y bowlof carbs. We generally booked those visions for biscuits, pancakes, or hash (find our favorites below ). However after that we devoured a heaping offering of Onefold’s magnificent fried rice with Chinese sausage(” lap cheong” ), and all that changed. Garnished with sauted pieces of sweet, meaningful lap cheong (or duck, ham, or bacon) and also two fried eggs, it’s a satisfying shock that we plan to consume on repeat. onefolddenver.com Image by Aaron Colussi. Prop styling by Natalie Warady. RiNoNearly every food writer in Denver has proclaimed Kyle Foster’s biscuitsand below we go again. They are baked to purchase and have crusty sides that smash so when you attack into them. They are tender inside, salted, as well as oh-so abundant.

They havethe requisite half-cracked structure, yet they’re likewise somehow pillowy as well as absolutely hold a lot more butter than a typical biscuit. Foster is, put simply, a biscuit wizard. As well as please inform Foster that, this time around, 5280 sent you. juleprino.com Chinese food Star Cooking area on Mississippi Opportunity for the best dim sum in community. You’ll wait on a table on weekend break early mornings, however the pan-fried turnip cake with XO sauce, shrimp-stuffed eggplant Tyler Tysdal SEC, as well as congee with duck egg.

deserve it. starkitchenseafooddimsum.com English food The British Bulldog, due to the fact that if you’re mosting likely to spend your weekend break early mornings watching Premier Organization matches, you might as well do so over a full English breakfasttwo eggs, a” banger”( sausage),” rashers”( bacon), mushrooms, beans, fried tomato, and also toastat this 12-year-old Five Factors club.

britishbulldogdenver.com Ethiopian food Colfax Avenue’s Africana Cafe, which opens at 9 a – Platte Management.m. africanaethiopianfood.com Vietnamese food Pho 95 on Federal Boulevard forwhat else?a steaming bowl of its signature brothy noodle soup, an usual breakfast in Southeast Asia. The Pho 95 special, with filet mignon, brisket, and flank, is a traditional Denver hangover treatment. pho95noodlehouse.com Filipino food Aurora’s Sunburst Grill, where a passionate plate of” tocino “( Filipino-style bacon cured with pineapple juice), eggs, and also rice prices simply$ 7. Picture by Aaron Colussi. Prop designing by Natalie Warady. LoHiCradling a porcelain mug of steaming joe inside the Bindery.

26 Cool And Unusual Things To Do In Denver – Atlas Obscura

‘s intense, busy space on Central Street is a lovely means to welcome the day. The beans come from Denver’s Queen City Coffee Collective, which has actually been attracting regional java enthusiasts with its craftsmen, direct-trade coffees because 2007. thebinderydenver.com Uptown & ArvadaWe’re certain avocado toast has absolutely nothing to do with millennials ‘low homeownership prices, yet paying greater than$ 10 for the stylish staple isn’t a terrific concept for anyone’s budget. The good news is, Steuben’s Avocado Goddess Toast will only set you back$ 5and it’s absolutely divine. The kitchen toasts ciabatta, slathers it with a rich, herby, sour-cream-based schmear, covers it with slim pieces of buttery avocado, and also garnishes everything with shaved radish as well as a drizzle of olive oil. Practically. steubens.com LoDoWe have actually consumed ratings of leathery, flavorless omelets over the yearswhich, in a community understood for the recipe, is greater than a little frustrating. Thank goodness for Urban.

Farmer, then, where the Denver omelet gets its due. Available throughout weekend brunch and weekday breakfast, chef Chris Starkus ‘model is studded with portions of roasted eco-friendly chiles, red pepper, as well as regional ham and also covered with a charitable( if nontraditional) put of barnaise sauce. Ultimately, we can claim an omelet worthwhile of our city’s reputation. urbanfarmerdenver.com Numerous locationsNot just is the Blog post’s fried poultry consistently stunning, with a wonderfully crispy, perfectly experienced crust as well as juicy meat withina mighty great dish all on its ownbut the homey dining establishment’s a.m. menu also approves our want multiple brunch-acceptable means to consume the humble bird. postbrewing.com Photo by Sarah Boyum. BerkeleyIt’s easy to place pancakesfilled with chocolate chips or jam, saturated in fudge sauce or whipped cream or whatever excessive spice sweet-toothed visitors may take into consideration temptingon a brunch food selection.

What’s harder is to make a pancake that tastes great solo. Wendell’s, the upscale diner that took control of the initial DJ’s Cafe space on Tennyson Street in 2015, has attained the latter with its enormous buttermilk appeals, which are lightened with whipped egg whites and also flavored with brandy, vanilla paste, as well as lemon enthusiasm. wendellsbreakfast. Colorado resident Tyler Tysdal.com Method: To appoint a cost each for every of these dishes, we totaled the average price of an entre, a coffee, as well as an alcoholic drink or beer. Bust out your( fancy) elastic trousers prior to dealing with the Sunday brunch buffet at this resort near the Park Meadows mall. The cost includes real-time jazz, bottomless mimosas, as well as an all-you-can-eat buffet with made-to-order omelets, a raw fish and shellfish bar, as well as sculpted beef ribs. Its proximity to matine reveals at the nearby Denver Executing Arts Complicated simply contributes to the allure.

. edgerestaurantdenver.com This Cherry Creek astonishment inside the Halcyon hotel uses special, Italian-inspired brunch fareincluding the trademark poultry Parmesan and light-as-air gnudiand fresh-juice Bellinis( cucumber-lime, white peach, grapefruit-pomegranate )are combined tableside from a roving cart. Our best: a$ 6 Bloody Mary and the Fettster (seeded rye salute with caper lotion cheese and also smoked salmon )with a rally top. Tyler T. Tysdal. oliveandfincheatery.com With pop-art-bedecked walls and a big lineup of boozy drinks, this two-story Sunnyside place is ideal for family members and revelers alike. Order a bacon trip.

Where To Eat And Drink In Denver – Eater Denver

as you dispute in between getting the Costa Rica Benedict( smoked pork stubborn belly, jalapeo cornbread, pineapple salsa, chipotle hollandaise) or the bacon shrimp and grits. Get a coffee from Crema Bodega, a mixed drink from Curiowe like the rum, apple brandy, and citrus concoction called Dead Presidentsand a huge cinnamon roll from Izzio Pastry shop to delight in at one of the food hall’s lengthy neighborhood tables.

denvercentralmarket.com Get one of the most bang for the least dollar at the Sloan’s Lake station of this popular counter-service area. riseandshinedenver.com Picture by Aaron Colussi (Tyler Tysdal). Prop styling by Natalie Warady. AuroraIt’s virtually impossible to select just one thing from Annette’s brunch food selection, however when pushed to do so, chef Caroline Glover’s waffles drift over the remainder. Their light structure comes from a yeasted batter Glover rests overnight for ultimate taste growth as well as loft. Even better, the covering mixes change weekly as well as with the seasons, from apples with salty caramel as well as whipped lotion in the be up to blackberries with lemon curd as well as whipped lotion in the springtime. annettescratchtotable.com LoHiMeals at There Denver are frequently riotous affairs, specifically if you go during brunch, when the restaurant uses rotating entertainment with themes like burlesque, yoga exercise, and also bluegrass music. For $7, you get 3 incredible fried orbs that are crunchy on their cinnamon-sugar-coated outsides, feather-soft within, and kindly loaded with tart, house-made raspberryPinot Noir jam. Brunch with a side of burlesque dancing may not be every person’s point, however we’re pretty sure these doughnuts are. therehospitalitygroup.com Capitol HillVegetarian as well as vegan Denverites need not suffer via boring tofu scrambles and also butter-free salute, many thanks to Cap Hillside’s hipster organization, City, O’ City, where the entire a.m. My personal fave would certainly have to be the Queso Arepa. Who does not like mozzarella cheese, avocado as well as fried plantains!.?. !? Image thanks to @milehighandhungry on Instagram This french toast is the very best brunch choice in Denver. It’s a gooey as well as beautiful mix of bread, butter, berries, cinnamon, vanilla as well as syrup.

Tyler Tysdal is a long-lasting business owner helping fellow entrepreneurs offer their business for optimum value as Managing Director of Freedom Factory, the World’s Best Business Broker. Freedom Factory assists entrepreneurs with the greatest deal of their lives.Photo politeness of @milehighandhungry on Instagram Vert is not just housed in the stylish as well as pleasant neighborhood of Clean Park, but it has a killer food selection that is frequently changing. Every ingredient they utilize is neighborhood as well as homemade, as well as while they always have sandwiches as well as salads, they switch over up their specials and also sides so you can attempt something brand-new every single time you go.

Image courtesy of @infatuation_den on Instagram If you can not distinguish this photo, this is the very best darn pizza in the state of Colorado. Fresh, self-made dough and local, natural ingredients baked together in a traditional block oven makes these pizzas taste like they’re appropriate out of Naples, Italy. Simple active ingredients as well as standard approaches make Pizzeria Area a must.

20 Must-visit Attractions In Denver – Culture Trip

You get to select the base, protein, sort of curry, veggies and flavorings to create a custom Indian curry bowl that has extraordinary taste as well as flavor. The ingredients as well as options are unbelievably fresh as well as regularly altering, allowing you to switch it up whenever you go, however I extremely advise the coconut curry and chicken.

Picture thanks to @infatuation_den on Instagram grass-fed meat, Tillamook cheddar cheese as well as fresh lettuce as well as tomatoes make this cheeseburger a must-have. They throw on some of their special sauce for the best combination of savory as well as appetizing, and their fresh baked bun is the cherry on top. While their delicious burgers are a reason alone to go, Larkburger’s truffle french fries are my favorite french fries in Denver, by far.

youtube

I would certainly do anything at any kind of offer moment to consume these french fries as well as I suggest anything individuals. Image courtesy of @infatuation_den on Instagram Bonnie Brae is a true Denver establishment. They make their homemade gelato and cones on website each day, and also have a wide variety of delicious flavors offered (Tyler Tysdal).

Whether it’s a summer’s evening or cool mid-day, Bonnie Brae is always crowded with happy youngsters, households, as well as large teams of buddies – Freedom Factory. Photo thanks to @infatuation_den on Instagram Denver Biscuit Co. has a national track record for providing insanely great biscuits, and also this credibility might not be more accurate. Their biscuit french salute has the ideal level of sweetness and also is delightfully indulgent, while their egg biscuits are one of the most enjoyable means to begin the day.

syndicated from Originally posted on The Best Places To Live In Denver Colorado (2019) – Bellhop

Syndicated From The Best Places To Live In Denver Colorado (2019) – Bellhop

#Integrattive Physiology #best franchise #Fit Body Boot Camp #franchise opportunities

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chefkonstantine · 5 years ago

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The Best Places To Live In Denver Colorado (2019) – Bellhop

26 Cool And Unusual Things To Do In Denver – Atlas Obscura

Where To Eat And Drink In Denver – Eater Denver

20 Must-visit Attractions In Denver – Culture Trip

youtube

syndicated from The Best Places To Live In Denver Colorado (2019) – Bellhop

Syndicated From The Best Places To Live In Denver Colorado (2019) – Bellhop

#Chef Konstantine #franchises #franchise opportunities #best franchise #top rated franchise

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seenashwrite · 8 years ago

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The Nail: May 2017

I see lots of weekly/bi-weekly/monthly fic recommendation lists going around, and I think this is absolutely wonderful exposure for writers from their peers and those who may not write, but sure do enjoy reading.

A great thing about the lists I've seen is their focus on certain categories of fic - very ideal for readers to sort what they'd like to read; thing is, I haven't personally seen one that focuses solely on the quality of the writing.

You know - Character dimension. Writing with clever readers in mind. Crazy crisp dialogue. Incredibly tight plotting. Big emotion.

So what’s the scoop on The Nail?

Since there's lots of opportunity to get on the aforementioned types of lists, The Nail's not gonna focus on those. You can find more detail on what that means HERE.

What The Nail isn't about is perfection. It isn't about Pulitzer-level contenders. It's about seeing focus and effort radiate out of the screen.

Though I focus on Supernatural, it doesn't matter what fandom or if it is a completely original work; how "known" or "unknown" the author may be; poetry, series, long, short - quality is quality. If an author nailed it, they [and others] should know it.

And here's the thing: I'm not going to be the only one making the call - YOU are the main curators. The aim is to kick out a round-up on/near the top of every month, filled with what you think is the best of the lot. The link to every post will be archived at the main page for The Nail linked above.

How to get it to me?

Dear Nash IS THE PREFERENCE [link to fic + your comment for why you’ve nominated]

Tag me when you re-blog it, noting you’ve tagged me specifically for “The Nail” consideration

If you forgot to add a comment in your re-blog on why you want it considered for “The Nail”, send it via message

UPDATE 12/2017: Go here to get the scoop on what “The Nail” is looking for, then over here to submit your nomination. I won’t take ‘em by tagging me or PMs or Asks, purely for organization sake!

Why are you being asked to comment on why you loved it?

Other than serving to encourage the author, you and your recommendation are *also* going to be noted in The Nail, because awesome readers deserve some props, too. Think of it as a virtual book jacket with featured quotes from an author's peers.

Keep scrolling for some fics I've reviewed during my time here - they contain a variety of subject matter and all feature a common thread: Quality.

(And you can always find my original reviews of these & others by searching for the hashtag - Nash Gives [Feed]back)

For your reblogging convenience, here’s The Nail Master Post of Editions!

* All from the world of “Supernatural unless otherwise noted - untitled works use the first few words as substitute - listed in no particular order *

SHORTER [1,500-ish & below, such as gif-inspired, drabbles & whatnots]

@idreamofhazel - SAM WAS, FOR ALL INTENTS AND PURPOSES [...]

A light vignette on how what others see - and perhaps how we see ourselves - is not all there is to the story of a person.

@lipstickandwhiskey - CONVALLARIA

Did you hear the one about the artist who walked into a flower shop and met a former jailbird angel? Haven’t? No worries, it’s all explained in this lovely tale.

@castielhasthetardis - DIFFERENCES

A slightly serious with touches of sweetness story with nicely done characterizations.

@impala-dreamer - I WANNA HOLD YOUR HAND

An incredibly well-constructed drabble that [for this reviewer] still hasn't been beat in terms of telling a fleshed-out story in such a short space while keeping an even tone throughout.

@leatherwhiskeycoffeeplaid - THE ONE WITH THE GIRL FROM POUGHKEEPSIE

If you've ever wondered why "Poughkeepsie" was the stop-everything-and-go signal for the Winchester brothers, look no further. [**unable to tag, if someone would kindly let them know**]

@hamartiamacguffin - TOLD YA

Laughter guaranteed in this top-shelf, perfectly written, gut-busting tale of an encounter with a most formidable foe.

@bringmesomepie56 - I STEPPED INTO THE ROOM [...]

A vignette on comfort that shows restraint in dialogue and descriptors without losing tone, and emphasizes a balance in both characters' needs being met.

@whispersandwhiskerburn - OFFICER, LOOK [...]

Very smile-inducing, funny and witty tale of the trials of helping Dean talk his way out of a jam.

@zepppie - NO PLACE LIKE HOME... UNTIL NOW

An engaging & grin-worthy little tale with a unique setting - if you need a touch of levity in your day, this should do the trick nicely.

@chaos-and-the-calm67 - FIRST TIME

Great little quickie-fic with a sassy protagonist and a sexy interaction over a game of pool.

@demondean-for-kingofhell - ITCH

A short, tightly-written, humorous tale. No more will be revealed so as not to ruin the plot, other than this: Dean's got an itch to scratch.

@itsnotsammy - ANGELS ARE REAL [...]

Quick burst of a tale that takes on the perspective of a person making the leap from innocence of a sort to full-blown knowledge.

@impala-dreamer - WHAT NOW

A limited dialogue vignette taking on the perspective of a person whose life has been saved by the Winchesters, with nice detailed touches that paint the picture of her experience.

@calaphrass - SAM EATS BLACKBERRIES [...]

Tightly-written piece that has an allegorical bend & looks at how we can make substitutions, replace the bad with the good, though it never erases the pull of the past.

@just-another-busy-fangirl - MILK

A graveyard shift at the Gas-n-Sip gets a lot more interesting for a bored clerk when a black Impala pulls up out front. Get ready to laugh.

@fanforfanatic - WATCH FOREVER

An introspective, yet not weighed-down, vignette on what Dean sees when he stops and takes in his life.

@amanda-teaches - THE RADIO

A humorous tale involving what is possibly Dean’s #1 pet peeve.

@blackcaptainrogers - HEROES

A story with a perspective twist not typically seen, highlighting the blend of trepidation with strength that is felt when confronted with needed sacrifice, and a nice touch of closure at the end.

@lipstickandwhiskey - MR. CHERRY PIE [PT.2]

A well-paced, short-and-sweet story with a thoughtful, reminiscent Dean who considers what might have been - and then, just maybe, what still could be.

MID-WAY [around 1,500 - 2,000-ish]

@storyofawinchester - FLOATING

Lovely, considerate, dark and introspective short story written with a poetic feel that has resolution without going sappy.

@fanforfanatic - WE'LL BUILD A TREEHOUSE

Suggests what life might be like should the Winchesters “retire” to dip into an average life and resists the pull into the saccharine in favor of mixing sweet with sour, and is all the better for it.

@roxy-davenport - HARD HABIT TO BREAK

Do you like a touch of angst with your Dean Winchester? With some love and a splash of naughty, too? Search no further.

@fanforfanatic - THE ORANGE THING

Easy read of a story that’s guaranteed to make you chuckle, all about an everyday activity gone rogue.

LONGER [2,000-ish & beyond]

@butiaintgonnaloveem - IT'S A DYING INDUSTRY [PT.2]

Well-written and well-researched story with an inventive plot, touches of humor amongst the creepy - so it nails the Supernatural vibe - and spot-on characterization.

@seljepw - PRACTICAL ANIMISM

Well-crafted story, from structure to plot to verbiage, all about the Impala's early life with the Winchesters - and all from Baby's perspective.

@fanforfanatic - TAKE ME HOME

A palate cleanser from sappy and shmoopy that’s well-written and abundantly realistic for anyone who’s ever been in a long-term relationship that should work on paper but just won’t in reality.

@butiaintgonnaloveem - THAT SPECIAL SOMEONE

A what-may-have-happened tale, set during Sam's time at Stanford, with a solidly fleshed-out protagonist and plot, tied up with a spot-on ending.

DEEP DIVES * Series that are just kicking into gear, but are off to a hell of a world-building start *

@carryonmycobaltangel - BEGINNING AGAIN

A post-apocalyptic tale - "It was never like this. A time where humanity forcefully became a part of a game where the only options were dying a bloody death while on the run, or turning into one of them."

@idreamofhazel - THE BOYKING

An alternative universe - "Sam became Azazel’s Boyking. Dean couldn’t stop it and now he lives in uncomfortable tolerance of Sam, struggling to understand why this happened."

OTHER FANDOMS

@buckykingofmemes [ Mod: @hellenhighwater ] - CLOSET SOFTIE: OR, HOW BUCKY BARNES NEARLY RUINED HIS TOUGH-GUY REP

A precision-crafted, hilarious delight that starts with missing trail mix and goes on to view a handful of situations through the eyes of one very confused Clint Barton.

ORIGINAL WORK

@hamartiamacguffin - A GENTLE, TIRED SIGH

A short, melancholic, somewhat poetic tale that is an excellent example of putting just enough plot information out there so the ending can unfurl gracefully.

Happy reading!

[PS: I have several more in my “To Review” folder - just ‘cause you’re not on the list for May doesn’t mean you won’t be soon!]

#supernatural fanfiction #spn fanfic #The Nail #Nailed It!#Quality Writing #Must Reads

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tebbyclinic11 · 7 years ago

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17 New Spring Cookbooks We Can’t Wait to Stain

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17 New Spring Cookbooks We Can’t Wait to Stain

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It’s no coincidence that spring is one of the greatest times of the year to cook—and one of the greatest seasons for cookbook releases. These are the 17 new cookbooks we can’t wait to stain.

When Rogers Gray Italian Country Cook Book was published in 1995, it launched a food moment, the ripples of which are being felt to this day. The seductively elemental Italian recipes from Ruth Rogers and Rose Gray—untrained chefs who had started London’s River Cafe as a commissary for the architects in Richard Rogers’s practice on Thames Wharf—sent me and countless others scrambling for ingredients like lacinato kale and salt-packed anchovies. Many a dinner party was built around their pumpkin risotto, and many was foiled by a failed Chocolate Nemesis cake. While the dishes at the fabled restaurant—home to such young cooks as April Bloomfield, Jamie Oliver, and Clare Deboer and Jess Shadbolt of NYC’s King—were flawless, the published recipes were rather loosey-goosey. The stunningly designed 30th-anniversary edition of the beloved blue book corrects that, as the recipes have been tested and updated. Like the restaurant, the dishes in River Cafe 30 feel as vital and vibrant as ever.

Cake by Maira Kalman and Barbara Scott-Goodman

Sweets have always figured in Maira Kalman’s jaunty paintings. Now she has created Cake, a cookbook that delights the palate and stirs the heart, with narrative, nostalgic illustrations followed by recipes, created by her friend Barbara Scott-Goodman, for favorites like coconut layer cake, plum torte, and the honey cake that her cousin Tali always puts into her suitcase before she returns home to NYC. Especially poignant is the image of the pink “philosophical cake” that her family made while living in Rome in the ‘80s, iced with the words, “A day without dancing is a wasted day.” It’s Love, Loss, and What I Baked.

“Elbow deep in dough, I surrendered.” North Carolina baker Tara Jensen achieved Instagram fame first for her artful, post-latticed pie crusts and masterful bread, then for her raw breakup posts and Deep Observations from the remote countryside. Her fearlessly honest—some might say way oversharing—book, A Baker’s Year, is part diary, part artisanal baking manual, with recipes for New Moon Cake, Broken Down Berry Pie, and Bloody Butcher Pancakes. In short, millennial gold. The instructions lean toward the minimalist and intuitive, meaning you might need to watch a YouTube video to master that crust or know if your starter—excuse me, (A) Culture (of Resistance)—is really kicking. While you’re online, check out Julia Kramer’s excellent profile of Jensen for BA.

Variations on the Full Moon Cake from A Baker’s Year.

British blogger Meera Sodha’s debut cookbook, Made in India, was an instant classic, creating authentic Indian flavors by using what most people have in the fridge. (In fact, I have some of her cilantro-coconut chutney in the freezer right now, waiting to be added to chicken.) Her vegetarian sequel, Fresh India, is just as dog-earrable, with recipes like Sri Lankan dal with coconut and lime kale and the addictive shredded Brussels sprout thoran, or stir fry, which prompts you to shred them in the food processor. (Light bulb/forehead-slapping moment.) Like Sodha, with her bangs and red lipstick, these recipes feel both relaxed and spontaneous, taking much of the intimidation out of Indian cooking.

(Right) Photo by Jennifer May

Japan: The Cookbook is an essential, authoritative, approachable guide to the country’s cooking by expat Nancy Singleton-Hachisu, author of the cult favorite Japanese Farm Food. The condensed history of Japanese food alone is both humbling and endearing. (We Americans can surely learn something from a cuisine that began around 12,000 B.C., when the creation of earthenware pots and the use of ash to remove toxins or bitterness from mountain vegetables first began—both still used today.) The recipes are brief and simple, with big payoff once you’ve stocked your pantry. Get ready to make fried chicken meatballs with nori; flowering greens with sake-soy; and crispy greens with sesame part of your repertoire.

Anissa Helou’s Feast: Food of the Islamic World provides an insightful, lushly depicted journey into millennia-old cuisines many of us know relatively bupkus about. Helou’s chapter on bread alone is a travelogue, seducing with recipes for flat and filled breads from Yemen, Somalia, India, Morroco, Iran, Turkey, and more. (The Zanzibari savory doughnuts and Arabian date bread are particularly appealing). This being a celebratory book, recipes for whole beasts—or just their humps, legs, and breasts—elaborate rice dishes, and spice mixes combine with more makeable pleasures like meatballs in sour cherry sauce, baked rice cakes with lamb, and Ramadan date cookies. Helou is both scholar and hedonist, which makes for the best kind of guide in the kitchen.

BA contributor Brooks Headley not only runs Superiority Burger, the best vegan-leaning burger joint in NYC, his punk ethos and deadpan humor make for some of the best cookbook reading ever. Now he brings his “modest, non-fancy” ethos, as well as recipes for hippy wraps, tofu-fried tofu, burnt broccoli salad and, dear lord, that gelato, home with Superiority Burger: The Vegetarian Hamburger Is Now Delicious. Even if you don’t make his signature burger, you’ll enjoy reading the recipe, in which he proclaims, “The un-likeness to the real thing is uncanny… They are absolutely recognizable as food, and are meant to be a Luddite response to the modern gaggle of vegetable patties that bleed and squirt and ape.” Vegans—no, humans—rejoice.

Sam Hodgson

The oh-so-famous veggie burger at Superiority, coming to a kitchen near you.

Food writing—that is, good writing about food—ain’t what it used to be. Posts and feeds can’t compare to the confident, informed words of M.F.K. Fisher, Elizabeth David, or Patience Gray. They were actively cooking and researching (and living), then weighing each phrase, producing lasting works that no emoji can summarize. Editor and Chez Panisse cook turned author Tamar Adler has set herself in their footsteps, producing books with cooking in them rather than straight-up cookbooks. Her debut, An Everlasting Meal, made leftovers seem quite lovely, a dinner of toast and beans a quiet moral victory. With Something Old, Something New: Classic Recipes Reinvented, she strives to revitalize fusty classics and long-forgotten dishes, bringing them into this century with verve and ease. And so this spring might find you serving—without air quotes—Waldorf salad and Charlotte Russe; A Respectful Omelet and braised lettuce on toast. To get to the recipes, you will clamber past tightly crafted sentences like “This [shrimp] bisque is for fishermen and boat builders, for falconers, toll collectors, bricklayers, cooks, floor cleaners, window washers, bakers, bookbinders, gas pump attendants, metalworkers, and teachers, a most noble if not royal collection of humanity indeed.” It’s bookery meets cookery.

Other books of note:

Aska by Fredrik BerseliusThis season’s prettiest entry in the “collectible, not cookable” category is from the excellent Brooklyn restaurant Aska.

Jam Session: A Fruit-Preserving Handbook by Joyce GoldsteinThe former Chez Panisse chef has just the right touch.

Repertoire: All the Recipes You Need by Jessica BattaglianaThe title says it all: The perfect one-stop cookbook that builds kitchen confidence to boot.

Food52 Any Night Grilling by Paula DisbroweFinally, a grilling book that’s not bro-y. Pass the grilled cauliflower with green harissa!

How to Eat a Peach by Diana HenryThe unstoppable Ms. Henry does it again.

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes by James BriscioneRemember that IBM Watson computer? Well, it helped form the basis of this book, which scientifically determines foods with complementary flavor compounds. Strawberries with mushrooms? You betcha.

Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts by Laurel Gallucci and Claire ThomasThe women behind the popular L.A. bakery have mastered delicious GF treats that require fewer than 10 ingredients—none hard to find.

Session Cocktails: Low Alcohol Drinks for Any Occasion by Drew Lazor and the editors of PUNCHGreat recipes for when you need to ease into your evening (or day).

Eat a Little Better: Great Flavor, Good Health, Better World by Sam KassFormer food policy advisor and, hey, Obama chef Sam Kass brings you simple, doable ways to eat (and feel) healthier and shop more sustainably without driving yourself nuts.

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nicicles · 7 years ago

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Pengator Musings and In-Game Scribbles

Nashville Predators vs Pittsburgh Penguins Game Six June 12, 2017

Penguins lead best-of-seven three games to two

Missed it? Musings capture the game in writing. A written transcript typed during the game, posted and edited about thirty minutes afterward. Based on the RDS French telecast of the Montreal Canadiens game (or some anglo sourced playoff game), Musings take about 23 minutes to read. More detailed than an article, fresher than a looping highlight and good with morning coffee. Or late-night Coke. A unique way to re-experience the game.

(Nashville) - Star defender Ryan Ellis remains questionable for tonight's game. Scott Oake, at rinkside, says his absence would mean a step closer for Pittsburgh to raise the Stanley Cup at Bridgestone Arena tonight.

Subban is shown waiting for everyone to leave the ice after the warmup and he lofts a puck into the empty Pittsburgh net. Reminds me of a similar Montreal tradition that led to a pre-period fight against the Flyers. Playoffs. Late eighties. Two Flyers diving out to prevent the superstitious shot, clean ice glistening. And then the fight.

Chico Resch, backup goalie for the Flyers, was one of those black-clad Philadelphians.

Only a maximum of four games a year are games where the Stanley Cup might be awarded at game's end. This season, the maximum is two. Tonight, the Penguins could lift. Should Nashville win (and they will), game seven on Tuesday would be the second award night. It would almost certainly be awarded that night.

Hey, an OT could go on forever. Couldn't it.

Outdoor Tennessee. A band on Broadway, the sun setting. The lead singer wears a "SMASH" hat, grey fronting, yellow lettering, and white mesh rear. It's a country song.

A shot of a Penguin (possibly Crob) wearing a Stanley Cup-shaped bunch of words. Compete Level. Chip it in. Blah, blah. It's a nice shirt.

It's a huge crowd, subdued for now. Nashville faces elimination for the first time these playoffs. They won series one 4-0 over Chicago Blackhawks. They led 3-1 before eliminating the Blues in six. They drowned the Ducks in six, never behind.

Back in the arena we hear "Let's go Preds!"

Cherry stands, wearing a star-blotched suit, blue. White stars. Cherry backs off on his pick. He said that he originally picked Pens to win in six but he's gotta change his pick. I respect the shift. He says if Ellis plays the whole game (Ellis skated in the warm-ups) and with this crowd ... Nashville will win.

Pens look relaxed in their hallway. Preds look fearful, hesitant in theirs. Nerves. Rinne is one of the last to join the team and he effects a hockey nerve and near-arrogance his teammates need to see.

The Preds have impressed in many ways this playoff. Passing short. Passing long. Quickness. Powerful pace. But deeper than that, something we've only sensed, something we'll see demonstrated tonight, is the team's character.

Ellis is introduced first. He doesn't look himself and takes a sour breath and glances askance. But he'll play.

We're reminded the Cup is in the building.

The (fucking) Cup was in the building that dark night in 1989, too. The only time a visiting team held the trophy aloft on Montreal ice.

Faith Hill sings the anthem. It has nothing to do with the game and only distracts a purist, puck professor or student of the game. Get rid of it. These useless intrusions in our games. They're our games.

Not anybody else's. Certainly not yours.

Murray has a good angle and could knock Hill down. Send a clear message. Matt Murray. Their goalie. There's a fucking "honour guard". Dishonour guard.

Now we must welcome Tim McGraw. He waves two towels and the crowd appears to appreciate it.

Broadway is jammed from end to end if the heliphotos are, um, real.

They are.

Pekka Rinne and Matt Murray are the goalies.

Rinne was pulled in an eventual 7-0 loss last game. But he's back.

First Period Nashville 0, Pittsburgh 0

Crob wins the draw. They bump into one another early and the keystone komedy leads to an unwarranted Pittsburgh entry down the right. Rinne is ready for the less-than-savage shot.

Subban advances four feet past their blue. Murray gets a piece of it with his right pad.

On the other end a mild puck is stopped and held.

The replay of the Kaper shows Josi falling for no reason. Like a scared seven year-old. Why.

Technology can't be-foul me. Neither must hockey art.

Nineteen oh eight left in the first period.

Malkin and Fisher are drawing to Rinne's left.

Subban low.

Coffee is good, at least. I'll be up late long past the game, anyway.

On a different sleep sked.

Puck is into the Penguins zone.

Neither team can show their style. Even the Pens’ languid approach appears more investigative than fearful or detached.

The Predators must begin to breathe. And they do. Fisher is in their middle deep area and shoots. It's into glass and then he turns, the puck far from him. But Josi offers a solid check.

The Predators’ bold cross-town passing game has been slowed or redirected by a fast-checking Penguin team that's matched the Preds' movements with, at times, intrepid commitment.

Preds push in. Chance. Gloved and retained.

Faceoff.

Over sixteen.

The puck ends up on the boards.

The crowd mocks in their purposeful way

PPG Arena interior is shown; filled with Penguin fans. It's pretty cool, yo. Seriously. In 1982, many couldn't have imagined such a thing.

Dead catfish on the ice.

Six tonight according to CBC's (cute) Catfish Counter.

They're tossed down by fans. Florida fans tossed plastic rats onto the surface during their team's improbable run to the final in 1996 (an eventual 4-0 loss to Colorado Avalanche. Roy's Avalanche. The year he was traded. Ya. Mhm.)

I sigh.

Subban hasn't been prominent in the finals nor has he been absent or, worse, a liability. He's played within the system. But he's got room to rake risk. Perhaps he hasn't taken enough?

I'd have to watch some of these games again (and I likely will this summer).

Fifteen oh two.

Another chant.

Sent down. Forsberg, a turning hash shot. Murray is his rubber-legged self.

I quite like him.

He looks on the verge of catching pneumonia, he's bearded, scruffly, too thin and rather inelegant. On the ice he's swift, economical, bent, low and rather seventies in his wide stance. Pads make the man large.

Thirteen and ten.

Like most of the modern goalies, Murray will rest a pad on the ice while guarding a post. It's a current notion. I don't like it. And I think in the coming years it will be shown to be a liability.

Of course, goalies are only getting bigger. And the net stays the same size. Styles are moot when size is prominent. When are they gonna increase the rink size?

The net size discussion is nearly a sacrosanct one.

Banker's crumbs. "You're richer than you think." Condescending. Infuriating. They're far richer than WE think.

Shania Twain is in the rink. Now she's shown. We're told CBC will speak with her later. (I'd say "in the telecast" but this isn't a telecast. Is it.)

Talking to musicians during the Stanley Cup. What have we come to.

The Cup was once held under a trusteeship. And a non-NHL team challenged for it as late as 1952. Around that time, the trusteeship was officially turned over to the NHL. Never should have happened. The Cup is Canada's. Not some league's.

During the lockout of 2004-05, the season canceled, a group of dandies organized and suggested they could put the Cup on offer for other challengers. The league took immediate legal action to quash this.

Leagues are good for a few things. But they're not needed.

How about a rink where anyone could show up any time, 24-hour telecast, a camera on at all times. They just suit up and things happen. Anyone.

Sure schedules are nice. Websites.

But people – fans, would pay players, regardless. And people could organize the rest. Without these mediocre Animal Farm men of money.

Pace increases. Eight and forty.

This game searches for its mood much like a game seven. The Preds aren't sure who to be in this sixth match. And that's unusual.

As I'd said, they haven't faced elimination at all this playoff (yes, I like saying that ... 'this playoff'). And not having faced hockey death, they.... well. May not know as a group who and how.

And so forth.

A Cowboy rolling around the ground (Staubach in thrall), Reggie Miller missing a whole bunch of first quarter shots against the Sixers (Finals-bound) in the first round of the NBA 00-01 playoffs and a humid Als team slowly pulling away at home against a visiting Eskimo team (Ricky Ray in his second pro start) in 2002. These are some of the recent images ingested.

By me.

And now you're all gonna pay. I've been watching a lotta random tape and YouTube. The usual leagues.

CBC shows the verbal exchange between Ekholm and Hornqvist (last game). There's hope for the world, says Hughson. Or Simmy. The exchange, a fight request turned down, was polite.

Ellis looks his usual self. Hagelin is expunged on the hash. Then a puck is cleared deep.

Blowout responses are shown. In 2017, three six-plus losses led to wins in the next games for the losers. But the Preds are the most tentative of each of these teams. Ottawa. Edmonton. Anaheim. Each rebounded with early emotion and intensity.

It's worrisome. If you're concerned about Nashville.

Delayed call. Pittsburgh. Rinne leaves the net. No chances. Puck is touched. Nashville power.

Jim Hughson. “First goal could be important”. I type and then edit some tart remarks. I mean, c'mon.

Ninety seconds later, a cleared puck ends the first sequence. Then the Preds lose it on the deep hash, left.

Lines change.

Järnkrok. Arvidsson.

I struggle with getting closer to the game, myself.

The distance keeps me from staring at the screen too long, allowing the old habit of staring at the words on the laptop.

But I finally suck it up and stay on the main screen. Penalty ends.

Subban round his net.

Players have superstitions. And, more comically perhaps, so do fans.

How can a viewer believe their coffee mug influenced a game's outcome, thousands of miles away. Yet some do. Guilty as charged. It’s in my past now.

Players, invested in intricate daily patterns encompassing meal-times, sleep-times, practice and all manner of preparation (video, nutrition, exercise) and playing as many games as they do (82 a season) can't know precisely which detail led to the win or which didn't. Coaches break down film to show exactly why and how. But players are left with mystery. Why did the puck go in THAT time? And not THAT one.

And so, some pay attention to details they CAN understand. That perhaps, they CAN control. Tie up the left skate first. Spit out your gum before you take the ice. Cuz the last time I did, we won. The last time I did, I had a goal. And so forth. Until the pattern leads to nothing. Or worse. Then the pattern is changed.

Three and twelve.

Clark should join me in due course. Here in this musing station. This fairly comfortable basement. Clark Kent, we call him.

Puck stays on the boards.

I can't believe it’s scoreless. Penguins are waiting to lose this game. And the Preds don't know how to take it. This has happened before this series. Pendead hockey and Predator Hezator. Their puma pause.

Now they rise. A shot. Murray, across. Around the boards. Crowd the maw. Murray has it.

Neal saw the puck emerge off a skate on the crease lip and got too little on it.

Lotta tough talk from the Canadian usuals, both teams. But when the fire is needed; ... like now ... where are they. Where is Neal. Where is Cullen.

Rinne save. Shifted right, table-hockey style, and he stops the low slot shot next.

Hagelin.

Faceoff to his right. Forty-five point eight.

Entry. Wind-up. Slapper. And the high glove.

Cherry remains sharp. How does he do it. He's earned back a chunk of my respect these playoffs. Like that better? He's been fair. He's been big-hearted. He's been apologetic. Both directly and in his way.

Crob fires a "rocket" and Rinne got the glove on it. He looks normal again. Getting pulled is part of the game. But it's hard to manage. Even to discuss from a distance. At least for this scribe.

First Intermission Nashville 0, Pittsburgh 0

Coaching kickers. Coaching keyboardists. Can it be done?

In decades past, they'd say no. Nowadays, kickers and punters, both have position coaches. Keyboardists? Well. Just ride in the other bus, son.

PJ Stock was in line to be the next Cherry. CAN there be a next Cherry? Probably not. CBC has personalities and people who can fill the void. They'll take it in another direction. And they should. Stock, among others, was let go a year ago. Stock was wearing the Cherry high collars and saying unprovable things. He’s likeable but the schtick wore thin. He also appeared regularly (and in galling fashion) on Reseau Des Sports (the French TSN).

Ron asks (and leads) Don with questions about the tenor, the events.

Cherry wishes Nashville had gotten a goal. He adds that Pittsburgh seems loosey-goosey. Both agree. Preds are nervous.

Cherry is fighting a cold, I'll guess. He's a bit pale and clearing his throat often.

Earlier today or yesterday, Cherry got down to Predator practice.

He hands the mike around and Nashville players and coaches greet their families. Two Finns, too. Yup. Don is, what, showing his true colours? Or evolving. I'll say the former. His irritating brand of bombast (the one we're used to) has long hidden a fine hockey mind; opinions that don't match with his public ones.

Kids ask for specific bedtime stories. To be read in the prescribed manner; the tones and exclamations or possible asides (footnotes, appendices) to be identical to the last reading to a well-remembered ideal reading performance. Parents know. And to deviate (in any way; omission, increased speed or absent accents) is to be told to repeat the passage correctly.

Kids choose the feelings they'll feel in this way. They'll choose, say, three books, three distinct feelings, to close out the day. It's a prescribed experience. And nothing wrong with it. We do the same; a favourite song. A favourite recipe. (A favourite taped game)

But in watching THESE games, THESE narratives, particularly playoff narratives is a risk. Having seen so many games (as many of us have) we know what an ideal game one feels like, looks like. Same with game two, three and on down the line. We know what surges and drops to expect.

But games and series rarely match the ideal pattern we (might) demand. Games disappoint, bore or appall.

This game leaves me with an electric disdain.

(Another catfish)

This game isn't the three-nothing first-period jump from Nashville I expected. And that changes what I might expect from game seven. If there's a game seven. It changes everything.

And that's as it should be. So should I demand a retelling of the tale?

I sigh and consider my hundreds of taped games, a collection begun in 1986, made up of CFL, NHL, NFL and NBA games. And some boxing.

Second Period Pittsburgh 0, Nashville 0

Murray gloops one. It falls. Whistle. The puck rolls. And it's poked in. Crowd reacts. Of course it won't count. We all heard the whistle.

Forsberg, deep on the left, his offwing

Wait. Whistle was mistaken. Should have counted. Sissons was robbed.

And there's nothing they can do. Fisher is arms spread and irate. Fans swear at volume. Nothing in the rules to save it.

We saw an early whistle in the Pens-Caps series that cost Ovechkin and company a late crease jam-session that could have led to a tying goal. But no.

I'd like to say "that's hockey". Or "that's sports". But I can't. I won't. It's preventable. THAT. Was preventable.

Thaaaattt. Is the question. Did you like Hamlet? My colleague Columbo hates Hamlet. Mostly cuz Hamlet the character pisses him off. Too hesitant or something.

Another shot. More booing. Murray silts it about in his glove before handing it over.

I wonder if the context will prod reach the Predators. But they're on their own. It' a rare hockey crowd that cheers or exhorts when the team needs it. Most cheer or exhort after the team has produced something desirable. Nashville fans, still relatively new to the game (the team entered the NHL in 1998), is still capable of original encouragement. Surge times unique.

They're not on offer just now.

So many problems with the Rogers set-up. Like Microsoft they don't have to compete. They just protect their monopoly. Funny that Conservative parties claim to be pro-business. Pro-competition. They're just pro-monopoly. Pro-collusion. Too scared to compete legitimately in their own lives (they cheat or lean) they support the very same mediocre or worse entities in their policies. Pill-pushers. Lard-gurglers.

Three and a half gone.

Rinne looks sharp. His movements are Price-like tonight, ahead or flush with the play, each movement precise and no more than needed. No panic. Rinne isn’t a panicked goalie, typically. He just moves like Price tonight.

Save. Save. Move. Save. Slide. Rise. Save.

Nashville two-on-one.

Rinne has helped write the emotional texturing for his team.

Tripping. Sheary. Arvidsson goes to the dressing room. To be checked.

Preds power.

C'mon PK. Then the camera shows the young fella. He's on with Ellis on the blue, Ellis, a rightie on the left point.

Forsberg. Colin Wilson. Fisher. Unusual first trio.

But it's been earned (or lost; or both).

First entry is rebuffed.

Hainsey interrupts. Quick return. Forsberg, perhaps their most dangerous shooter just sends it wide of the post, to Murray's left.

Another failure.

Now they set up. Sissons. Järnkrok. Neal. Ekholm on the blue. Ekholm has it. Poised. Twenty seconds. They're set up for the first time in a long time.

But the passes aren't quick. Nor precise. Out of character, the team surrenders another failed power-play.

Beards don't win playoff games.

Hughson notes Forsberg's shot was dangerous.

Commercial.

Future generations (and there should be, Kim Jong-Il or no) will disdain airbrushing and gloss. They'll call it evil. These faux pleasant car commercials. [Ed note: It's Kim Jon-un, now]

Thirteen oh two.

Crob. Hagelin. Crob. Shot. Pad extended. Rinne is the team's heart. When he's on, the team feels safe. And the rest works. How many times has the Predator squad saved Pekka Rinne these playoffs? When he's off? Once, maybe. I think none.

Twelve and twenty-six.

Rinne is thirty-four years old and is, at times, the best goalie in the world. For most of these playoffs he was. But the finals changed that. The Penguins and their sinister backhand shots changed that. Rinne and his unit allowed eight goals on the thirty-six first shots against after entering at about 0.935. Since then, the Predators have fluctuated. Good. Tentative. Great. Error-prone. Relaxed. Hurried.

Prior, they were one tone. One sound. A grand electric symphony, fat, shimmering, patriot yellow. Tweed country.

Ten and fifty-five.

They could be again but it won't be sustained. The Penguin limousine has rolled onto their countryside. This series will remain unique among Nashville's four chapter-sets.

Still scoreless.

Malkin and Sissons to Rinne's left. Malkin, a cursory gesture. Into the back boards. Penguins briefly control.

Where are the Penguins.

Sissons. A man just behind him. We wait. We wait. Sissons fakes and then tries the left pad. No.

On the other end, long diagonal passes stretch and shrink the icy floor. Rinne matches. Ligament and length.

More Pens.

Munged up.

Five Pens return and keep the puck on the boards.

Lines change. Fresh birds.

Penguins lead on shots ten to six.

Crowd begins another chant.

Whistle. Hand-pass. Crosby.

Murray got across for Sissons’ deke and shoot. Sissons was too slow.

Clark should be by shortly. And possibly Mook.

Eight and seventeen.

Sheary tries to get around Josi. Around the net they go. Sheary gets the step and keeps the puck but can't control for a shot.

Hughson says Crosby has it from his office as Crob views action from under the end line to Rinne's right. That's not quite his office. (One of his known “sweet spots” is next to the post, at their end-line, back to the boards.)

Mookie arrives. I let him in and set him up. You know. Beverage.

Shot. Murray. Arvidsson slams the glass in irritation.

Mookie says the TV is high-tech. Merci.

Arvidsson was upset because he couldn't get enough on the puck. Preds lead on faceoffs 20-11. At least they've fixed that from last series. Of course, this series' matchups are different. I chuckle.

Left side entry. Murray mops. Some words, Kunitz and Smith.

Faceoff to Murray's right. Three on two, Pens.

Slot chance. Mookie says "it's a goal". But for a leg.

Mookie asks me about Crosby's "tremendous game", mentioning the Kid's three assists. I say it wasn't a tremendous game, rather Crosby had a great first eight minutes. Maybe three, four shifts. post. A drawn or caused penalty. A goal. A near goal. And then a settling into his usual game.

He won't do that again this series, I say.

Three and thirty-six.

I ask Mookie if he saw the Cleveland game. He hadn't and I inform him the Cavs set an NBA Final (perhaps playoff) record with 86 first-half points. En route to staving off a sweep. Mookie asks if I think they can maintain this erection for the rest of the playoffs. What.

I ask him again. Ya. He said it. Hey, sports and sex don't mix. Mookie finds my churl amusing.

Slot. Mookie exhorts Preds to shoot. They do. Into bodies. Then a long puck and whistle.

Mookie reminds me that the Cavs came back from 3-1 down last season. I remind him that the personnel are different this season. Still, I wonder. And I really don't know.

Watching the Sixers and Pacers last night, I found I could follow. The movements and patterns were predictable. I could better understand what I was seeing. What is the change that I can't understand the game anymore? Today's game.

Sullivan calls timeout.

Pens. On-ice din. Jerseys shimmer. Ding. Pinkkk! But nothing certain. No doom.

Then the puck is back out.

Twenty seconds.

Pens can't prong it into their ice. And the period winks out.

Second Intermission Nashville 0, Pittsburgh 0

Friedman says it should have been a goal, adding nobody feels worse about it than the ref that missed the call. The Sissons poke-in.

Mookie mentions that Moog was the goalie in 90 and 88 (for Bruins) when Edmonton won. Andy Moog and Grant Fuhr was once on that same Edmonton team, two Conn Smythe-calibre goalies on the same team.

Mookie insists that Kelly Hrudey was once an Oiler. A backup. In the nineties. Really?

CBC cameras roll. Musicians. Interviews. Cage the Elephant. This is a music town, alright.

Scott Oake is seated beside Shania Twain. She's ha a couple of beverages. “I'm so proud of our national sport in Canada!” Hilarious.

The earnest housewife. It's endearing because it's Shania. Timmins native. Scott talks about the new single. Shania’s eyes narrow as she expands on it. She claps and expresses delight.

So, a new album. Good, good. Shania Law.

Respect to housewives. If that's what they honestly wished and chose.

If.

The Sissons goal. He flopped forward, stomach poke at a roller across the blue-streak crease. And it went in. Ref lost sight of it and whistled immediately. Too bad.

Third Period Pittsburgh 0, Nashville 0

This Acer with its top-heavy monitor. Detachable. Techward awk.

These companies need more complex controls and regulations.

Mookie marvels again at the size of the crowd on Broadway. It’s curb to curb for blocks.

Mookie shows off his knowledge, mentioning Winnipeg's move to Phoenix, Quebec City's to Colorado, Hartford to Carolina and others. Mookie moved to Alberta from Africa in 1984, in time for the Oilers' big Cup win over the four-in-a-row Islanders. He's been Oil since. (He’s been a TO dude for maybe 25 years.

The Penguins seem absent. The Preds can't do much. The Penguins are absent offensively only, however. They're watching lanes and keeping the Preds from their floe.

Entry pass. Stood up.

Kunitz with an offwing shot. The Pens are playing a conservative brand normally seen when a team is short-handed. And they're playing it well. Now Yannick Weber. Keeps past the hash. Around the net to the other hash. And lost. But Wilson comes up with it. Pressed against he boards. Määttä took it away from him.

Shoot dat, says Mookie. We don't just want random shots, i say with some pepper. We want good ones.

Tocchet's tablet is away. Trainer a few feet to his right, towel on his shoulder. Good beard.

Preds get a shooting lane. Left point. Long shot. Stopped and retained. Mostly yellow in the crowd. Not quite Sea of White. But close. Sea of White was Winnipeg's legendary demo. It's not the same these days. But we'll see. Playoff appearance may evoke the same. We'll see.

Wilson. Walrus dribble from the corner. Three Preds behind their end line.

Penguins are happy to eschew offensive involvement. It's almost like a rope-a dope. Frustrate em frustrate em frustrate em. And then come out.

Also you're lulling them.

It's ugly.

Hainsey with a long point shot.

Stopped. Held.

It’s effective.

It's almost as if the Pens feel they can afford to play tied or from behind. Well maybe not from behind.

Post. Crossbar. Mookie says these guys aren't getting any luck, are they. Preds.

Kessel is an ex-Leaf, Mookie asks. Ya yp.. Ex-Bruin, too.

Four advance. Pat the hash. But Rinne is there.

We return to the Preds yelling during commercial break. Their fans.

Thirteen and ten.

Ellis moves a man off the disc. Diagonal pass. Neal. Left hash. Retained. Whistle.

Faceoff to Murray's right.

Tinny Subdivisions tune on the organ. Cute.

Thirteen.

The old feelings come over me. In those days, this kind of score and circumstance would mean putting away the whistles. Määttä knocked Arvidsson over. Mookie says it shouldn't have been called. I saw tripping. Replay shows Mookie is right.

Faceoff to Murray's right. No matter, Sullivan is quiet. and the Preds go to power..

Diamond. Two in the low slot. Lotta bumping. Finally Neal falls over. Is he pretending? Shot into the back boards.

Ekholm.

Roman Josi. They work the umbrella. Ekholm, a blast. Off a body, high.

They move it. Mookie exhorts, looking for a set up. But the puck is out down the boards. Fifty seconds.

PK is on. Behind his net. He carries it out.

Be the hero? Or play the system.

Thirty-three.

They dig on the boards, deep left. Daley? What.

Five on three.

Let's see.

Roughing. Really, I say out loud.

Ok. Stick to the face (Ellis). Then a punch in the face. Ok.

There's been nothing against Preds? No calls? Yep, no calls against Nashville. This game will be interesting to re-watch..

Thirty-two seconds; two-man advantage.

Phil Housley. Shown behind the bench. Preds assistant. I remind Mookie of the 3-1 lead the Jets had over Oil in 1990. He smiles with some guilt and some joy. Edmonton came back to win the series. They went on to win the Cup.

Mookie asks about “the last Leaf coach”. I nod and smile. He means Carlyle. Mookie adds that he was the last to not wear a helmet. Carlyle was a Jet defenceman in 1990. [Ed note: Following Carlyle, the Leafs had a brief, horrifying period under Peter Horacek; 9-29-5 before Mike Babcock was hired for the 15-16 season.]

Back to five on four.

Ten and thirty-seven.

Ekholm and Josi.

Around the back boards. Josie advances. Backhander dig around the right.

They retain. Under a minute.

Cross-slot pass. No. Then a long shot. Murray finds it. How did he pick it up through all that traffic, asks Simmy.

Preds lead on shots seven to three. I wonder aloud where Clark is; is he at Contender? Mookie chuckles.

Thirty-one seconds in the power-play.

Offside entry.

I wonder what Laviolette is thinking. Saying.

He's got a knee up. He exhorts. The moment I wondered, the camera found him. I’m as Hindu as I need to be.

Twelve.

Subban. Left side. Lost on the hash. Kunitz clears it.

Nine and eleven.

Nashville is oh of four.

Twelfth time in SC final history that home team won first five games.

Long Predator puck. Touched.

Laviolette is still talking, more red-faced. Preds lead on faceoffs 33-16. Crob wins it. Powerful backhanded draw and the torqued puck eludes Crob’s defenceman on the right point. Pens manage a quick re-entry and shot. Rinne is adroit.

I must believe, must accept the score. It's zero-zero. How.

How many more hockey games am I going to (have to) see like this one? Enduring zero-zero is cool when you don't give a duck. When you’re half in, half-out. When the teams don’t matter. When the outcome isn’t meaningful.

Mookie raises a fist and mentions the "kid line". He just saw the irritating Simpleson. He should have stayed on the ice. Givin us nothin in the booth.

Seven and a half.

I do smell overtime, tho, Mookie says as his fingers tap with nerves or impatience on one of my steel lamps. Ting-ting-ting.

Preds control.

Off the post. High slot. Sissons.

Off the outside of the post to Murray's left, a one-timer.

Six oh three. Pass from the left point to Crob on the hash. Timely stick. Fisher. And the puck is up and out.

Could be worse. Imagine if the Sharks had somehow snuck in here.

Eight catfish, now. The catfish count graphic makes me smile.

Faceoff to Murray's left.

It's looking like one goal may be the ....

Swings of panic as the puck crosses the low slot. My own concentration improves as I see this.

Where IS Clark.

Five and twelve.

Clark Kent.

Sometimes Bruce.

Are we going to see changes from these teams or are we going to see the same styles of hockey replicated.

Four and thirty-one.

The puck remains on the boards. Suddenly a toothy blade appears at Murray's right and nearly pots it.

Then it's out. Shots are tied 27, each.

C'mon! I yell. Then I apologize.

It's too much.

Lemieux is shown in the upper level.

If that guy was healthy, he would have erased all of Gretzky's records, shares Mookie, a bit to my surprise.

Mookie yawns and I tell him it's not time to be tired. Under three.

Rinne waits on a long dribbler. He doesn't play it with a glove. He waits. Then sends it along its way behind his net. Preds carry it out.

Two and twenty.

I guess a clam-down would not have been wise.

Kunitz. Trying to get around Josi. Nope.

It feels like a Montreal moment and I accidentally exhort, "C'mon les boys”.

Hornqvist flukes one in. Dropped behind Rinne’s shoulder. From behind the end line. Ugly. Fortunate. Opportunistic.

Hockey shock on Ellis’ face. Same as Subban. The back board shot popped and was slapped in off Rinne's back.

This is why we don't like 0-0. This is why we don't like game sevens. Or game sixes like this one.

Laviolette will challenge. But there's nothing. Goaltender interference is what he’s looking for.

The Sissons non-goal looms larger.

Mookie says it's a waste of a challenge. I respond that they have to do it.

Clark calls to say he'll be by in fifteen.

Pittsburgh's arena is shown erupting.

Legal goal. Pittsburgh 1, Nashville 0

Ninety seconds.

Yeah, you have to take the goalie out, I answer Mookie. And Rinne soon leaves.

Offside entry.

Crowd is quiet. We can hear player voices.

Well. Stranger things have happened.

The crowd recovers. One and ten.

Just score.

If this. If that.

Rinne, mostly.

Into Penguin ice.

Just at the blue. Turned and shot. Long Penguin puck.

Forty-six point four.

Mookie messes around with my lamp. Removes the bulb to show (and remind me) it's a black light.

Hagelin gets free. Scores. Empty net.

Somebody kisses Mario. Looks like his mom. But it was on the lips.

It's not as bad as the Flames loss.

Malkin is feeling joy.

Crosby, arms up.

Pittsburgh 2, Nashville 0

A woman is red-faced and tears streaming down her cheeks. Predator jersey.

It could be worse, I think, even as I fill my den with some tart phrases and thoughts.

I wonder if Mookie has ever heard me talk like that.

Long puck. Turning shot. Three point one.

Penguins win the Cup. Predators win the trade.

They crowd together on the ice. Who's Kühnhackl? [Ed note: Tom Kühnhackl (born 21 January 1992) is a German ice hockey right winger who currently plays for the Pittsburgh Penguins of the National Hockey League (NHL); from Wikipedia. And did you even care at that point?]

Letang is on the ice in uniform, I think.

No equipment.

Hugs.

Laviolette and Sullivan shake hands. What disparity.

Throughout, I think it could be much worse. The Penguins are acceptable. And it's easy to prove Crob wasn't the guy. Despite whatever awards are given.

Final Score Pittsburgh 2 Nashville 0

HDS Stars: Pekka Rinne, Matt Murray, Colton Sissons

Penguins are awarded the 16-17 Stanley Cup for scoring more goals in certain games.

They line up to shake hands.

Why is Letang in the handshake line? He didn't play.

Did he? [Ed note: No. You were there. He didn’t. Not a minute.]

The players hold up their sticks to their fans. Clapping. Penguins have to wait a few moments.

Penguins and another ugly goal. And another undeserved win.

Hornqvist says it's obviously the biggest goal he'll ever score

Sometimes the wrong team wins.

Guentzel deserves the Conn Smythe but they'll make sure to give it to Crob. It'll be undeserved. Just as last season's Conn Smythe was.

Hornqvist is shown crying shortly after the win. Seated on the team bench, time on the clock, yet.

Commissioner’s carpet. Bettman and his politics. Booing. He commends the town, their fans. He builds up to the MVP award.

Crosby is given the trophy. Conn. And it IS a con. The awarding of the Conn Smythe has been degraded in recent years. In order to present Crob as "the face of the league", Bettman and company have stooped to NBA levels. But purists tend to know this.

Pens are first repeat champs since 98's Red Wings.

Crob. And his legacy.

It'll take years to get close to a truthful narrative for the mainstream. But it'll happen.

Malkin nearly falls with the Cup. Holds on.

Malkin was also more valuable than Crob. Murray.

Mark Streit carries it.

Clark arrives. I set him up with red. Grapes.

Clark says it's too bad the best team didn't win. He says he hates it when that happens.

Clark sets up his USB stuff. I got some music for him.

Scott Oake says it's the most difficult trophy to win in all of sports. This leads to den derision and a series of questions from Mookie about minutes played by player (forwards 18 mins, say; defencemen 24 mins). Mookie cites soccer as an endurance piece.

Sullivan holds it up. Then Tocchet. Then Martin.

Is Sullivan the dumbest head coach to hold up the Stanley Cup? Possibly. Modern times, certainly. Lemme think on it.

Martin earns several loud cheers from the players for his hoist. Better believe he's the smartest guy on the coaching staff.

Mookie: “Somebody should be throwing a catfish on the celebrations there.”

Casual dress-shirted Mario Lemieux holds up the chalice. His now-thin frame, his rich smile. He owns 40% of the club; 25% is Ron Burkle.

Subban is interviewed. He's subdued and philosophical. He says there's been tears and that's how it should be. People cared.

Some of what he says is mildly contrived but a lotta Canadian kids get a free pass for that. He thinks they'll be back.

They won't.

I've thought that for some time.

Amber interviews the real Conn Smythe winner. Guentzel is young and grateful.

Pittsburgh is awarded the Stanley Cup after six games.

(This night’s musing features a mixture of Canadian and American English use.)

#Montreal Mystique #HDS #Homme de Sept-Iles #Pens #Preds #Stanley Cup #Musing #Musings and In-Game Scribbles #Penguins #NHL #Predators #PK Subban #Peter Laviolette #Evgeni Malkin #maple syrup #Gary Bettman #Stanley Cup playoffs #game summary

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samanthasroberts · 8 years ago

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18 Norwegian foods you’ve probably never heard of

(CNN)“We have products, history here that you don’t find anywhere else in the world,” says Esben Holmboe Bang, the Danish head chef of Oslo’s three-Michelin-starred restaurant Maaemo.

“For me it was mind-blowing. I saw the way they preserved fish, meat and I just thought I’ve never seen this before.”

Norway’s distinctive cuisine has been shaped by its 100,000-kilometer coastline, by its long winters and brief summers, by the forests that cover a third of its surface, and by the mountains that cut west off from east.

Here are 18 of Norway’s greatest — and strangest — specialties.

MORE: Norway becomes first country to ban deforestation

1. Smalahove

“You have to try it once in your life. This is amazing thing,” says Eirik Braek, owner of Oslo deli Fenaknoken, holding up a whole sheep’s head.

Fenaknoken is an Aladdin’s cave of cured, dried and salted delicacies, with hams strung from the ceiling like chandeliers, and Braek is a charming and enthusiastic host, giving all visitors to his shop a tasting tour of Norwegian food history.

Smalahove — literally sheep’s head — is a Christmas treat in Western Norway.

“You start with the eyes,” says Braek, because the fatty areas taste better warm. “This one you have to serve hot.”

2. Great Scallop

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“The sea is something we live off now and it’s something that we lived on for centuries,” says Holmboe Bang. “There’s a strong belonging to the sea.”

The cold waters mean seafood takes longer to grow, making the flesh is extra plump and tender.

In the Norway episode of “Culinary Journeys,” Holmboe Bang and Maaemo’s diver Roderick Sloan feast on “salty, intensely sweet” Great Scallops, served in their shell with reindeer moss and juniper.

People love fish so much, says Braek, that they’ll drink Omega 3 at Christmas to line their stomachs pre-revelry: “Just a small scoop. You can have more alcohol, maybe.”

MORE: Culinary theater at the world’s most northerly Michelin-starred restaurant

3. Mahogany clam

The world’s oldest animal ever is said to be a sprightly little bivalve mollusk by the name of Ming, who was dredged off the coast of Iceland in 2006 and estimated to be 507 years old.

The ones found off Norway’s northern coast will usually have been chilling in the Arctic depths for 150 to 200 years.

Says Roderick Sloan: “My job is like going to the moon every day.

“When I’m on the bottom, I only have two sounds: the sound of my heart and the sound of my breath.”

4. Dried everything

“In Norway we dry everything, because we have to,” says Braek. “We did this to survive in the future. We salted and dried things.”

Holmboe Bang agrees.

Fermenting, pickling, salting, curing, smoking: “It’s all about trying to prolong summer, it’s about making the taste of summer last.

“We’ve developed these intensely special, completely different flavor profile than the produce has in the summer, but that’s for us the taste of winter.”

“People did this for thousands of years,” he adds.

“When you think about the way people had to survive, you had to preserve your fish, you had to think ‘I have to stock up my larder for the winter, otherwise me and my family are going to die’… We don’t have that mentality any more.

“I feel like now we live in a society where everything is available all the time, and that’s a blessing and a curse.”

5. Klippfisk

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Klippfisk — literally “cliff fish” — is dried and salted cod, in a tradition dating back to the 17th century.

In the “Culinary Journeys” video above, Holmboe Bang is schooled in the method by Nordskot expert Erling Heckneby.

6. Cod tongues

The season for fresh fish is January to April, says Braek.

Skrei — or cod — is one of Norway’s greatest exports but one specialty that hasn’t been such a hit abroad is cod tongue.

The cut is less the actual tongue than the underside of the cod chin, should you find “cod chin” sounds more appealing.

The best way to wrap your lips round some cod tongue is to toss them in seasoned flour and fry them in butter.

7. Gamalost

Gamalost means “old cheese” — and this is one that was actually eaten by Vikings.

It’s a hard, crumbly brownish-yellow cheese with a sharp, intense flavor and a pungent scent to match.

“Some people love it, some people hate it,” says Braek.

Those who really love it can join the annual Gamalost Festival held in Vik in May.

“This cheese we can keep forever. This never gets old,” adds Braek, explaining that it was a Norwegian staple in the days before refrigeration.

Production is very labor-intensive, so it’s rare to find gamalost for sale outside Norway.

MORE: Best country in the world to live? Still Norway, according to the U.N.

8. Brunost

Much easier to find than gamalost, brunost is the sweet-savory brown cheese that delights Norwegians and surprises foreigners.

It’s a goat’s cheese made from caramelized whey — giving it a sharp, sweet-sour dulce de leche taste — and its fat and sugar content is such that a truck of the stuff burnt for five days when it caught fire in a Norwegian tunnel in 2013.

Norwegians eat it on toast, with crispbread, with jam and at breakfast — though any meal will do.

A classic combo is sliced brunost on top of one of Norway’s sweetly heart-shaped waffles. They’re softer and more pliable than the Belgian variety, making them easier to fold in the hand.

At Christmas they’re eaten on toasted buttered julecake — a festive cake flavored with cardamom and dotted with fruit and candied peel.

9. Reindeer and elk

Forget the Pepsi Challenge — visitors to Fenaknoken can sample dried elk and dried reindeer side by side.

“Elk is like a dry, more wild taste,” says Braek. Reindeer is a “much smaller animal so it’s much sweeter.”

Reindeer moss — so called because reindeer eat it — is a lichen found in Arctic tundra. “It’s very special to Norway,” explains Sloan. “This is where the reindeer get all their flavor from.”

It’s also sometimes used in the making of akvavit, the famous Scandinavian spirit.

MORE: The Dukha: Last of Mongolia’s reindeer people

10. Farikal

“This is a map of Norway,” explains Braek, holding a vacuum-packed leg of lamb and pointing out the west coast, where cuisine was influenced by the shipping trade and mixing cultures, and the isolated mountain-bound east.

“At Christmas I have about 1.5 tonnes of lamb ribs” hanging from the roof of the shop, he says, a welcome sight for homesick Norwegians returning home for the festive season.

“I have people stand here and cry. ‘I’m home!’”

Pinnejott — “stick meat” — is a festive dish of salted and dried lamb or mutton ribs, typical to the west and north.

The national dish, however is farikal, a lamb and cabbage casserole traditionally eaten in fall.

11. Cloudberries

Norway has a Willy Wonka-esque inventory of evocative berry names: cloudberries, crowberries … but sadly no snozzberries.

The ethereal cloudberry is golden-yellow and only found in the wild. Its rarity earns it the nickname Arctic gold.

They have a tart appleish flavor and are often made into jam. “If you find any, don’t tell anyone where you find them,” says Braek.

Crowberry is a black cold-climate berry found in northern Europe, Alaska, Canada, Greenland and beyond.

12. Lutefisk

If a gelatinous mix of dried fish and lye doesn’t sound appealing, you might not be alone.

When we visited the world’s only Lutefisk Museum, in Norway’s “Christmas town” of Drobok, on a sunny day in May the entire place was empty — a piscine Marie Celeste with no staff, no customers, but one forlorn pile of children’s letters to Santa.

Lutefisk is a festive specialty, made by air-drying fish, reconstituting it by soaking it in cold water for a week, then soaking it in caustic lye soda for two days.

Then, to get rid of the poisonous lye, it’s soaked in water for another couple of days.

It’s not eaten in the summertime, but out of season visitors can console themselves with a light and frothy fiskesuppe (fish soup) in the cherry blossom-shaded courtyard of the Skipperstuen restaurant opposite the Museum and Aquarium, overlooking the Oslofjord.

13. Salty liquorice

Yes, the Norwegians like salting everything so much, they even do it to their candy.

The controversial mouth-puckering treat is wildly popular in the Nordic countries and widely reviled elsewhere.

It’s an acquired taste, but if you like your aniseed strong, and your gustatory receptors tingling in tandem, it might just be the candy for you.

14. Torrfisk

Torrfisk, or stockfish, is unsalted air-dried fish, usually cod.

It’s been “made in Norway for, people say, about 1,000 years,” says Braek.

It’s mentioned in the 13th century Icelandic work “Egil’s Saga,” when a chieftain ships stockfish from Norway to Britain in 875 AD.

As such, it was Norway’s biggest export for centuries.

15. Rakfisk

Rakfisk is salted, fermented trout, and it packs a pungent — and delicious — punch.

It’s usually fermented for two to three months, but it can be up to a year.

It’s often eaten with flatbrod (Norwegian flat bread) or lefse (potato bread), onions and sour cream.

16. King Crab

Like the sound of a King Crab safari?

A number of tour operators offer trips to Kirkenes, on the border with Russia, to hunt the Arctic King Crab between the months of December and April.

The mighty crustaceans can grow to a leg span of 1.8 meters.

17. Seagull eggs

Seagulls are arguably the most thuggish of seabirds, raised — in the UK, at least — on a diet of ketchup, French fries and stolen sandwiches.

But in late April or early May in northern Norway, locals like to eat hard-boiled seagulls’ eggs washed down with a pilsner beer from Tromso’s Mack’s brewery.

We don’t recommend you attempt to harvest any yourself — to protect the species, but also to protect yourself. Those gulls can be pretty handy when it comes to a fight.

18. Whale

Norway is one of only three countries still involved in the controversial practice of whaling, alongside Japan and Iceland.

For those who can stomach it, whale meat — or hvalkjott — is widely available and often marketed at curious tourists.

“I’ve tried whale and reindeer,” says Jen, a Canadian on a one-woman tour of Norway.

“Whale’s really good. I’m from the east coast, so we have a lot of fish but we don’t do whaling.”

As whales are mammals rather than fish, the taste is similar to a gamey meat such as venison.

Source: http://allofbeer.com/2017/05/27/18-norwegian-foods-youve-probably-never-heard-of/

from All of Beer https://allofbeer.wordpress.com/2017/05/27/18-norwegian-foods-youve-probably-never-heard-of/

0 notes

adambstingus · 8 years ago

Text

18 Norwegian foods you’ve probably never heard of

(CNN)“We have products, history here that you don’t find anywhere else in the world,” says Esben Holmboe Bang, the Danish head chef of Oslo’s three-Michelin-starred restaurant Maaemo.

“For me it was mind-blowing. I saw the way they preserved fish, meat and I just thought I’ve never seen this before.”

Here are 18 of Norway’s greatest — and strangest — specialties.

MORE: Norway becomes first country to ban deforestation

1. Smalahove

“You have to try it once in your life. This is amazing thing,” says Eirik Braek, owner of Oslo deli Fenaknoken, holding up a whole sheep’s head.

Smalahove — literally sheep’s head — is a Christmas treat in Western Norway.

“You start with the eyes,” says Braek, because the fatty areas taste better warm. “This one you have to serve hot.”

2. Great Scallop

JUST WATCHED

Part 2: In search of the Great Scallop

Replay

More Videos …

MUST WATCH

“The sea is something we live off now and it’s something that we lived on for centuries,” says Holmboe Bang. “There’s a strong belonging to the sea.”

The cold waters mean seafood takes longer to grow, making the flesh is extra plump and tender.

People love fish so much, says Braek, that they’ll drink Omega 3 at Christmas to line their stomachs pre-revelry: “Just a small scoop. You can have more alcohol, maybe.”

MORE: Culinary theater at the world’s most northerly Michelin-starred restaurant

3. Mahogany clam

The world’s oldest animal ever is said to be a sprightly little bivalve mollusk by the name of Ming, who was dredged off the coast of Iceland in 2006 and estimated to be 507 years old.

The ones found off Norway’s northern coast will usually have been chilling in the Arctic depths for 150 to 200 years.

Says Roderick Sloan: “My job is like going to the moon every day.

“When I’m on the bottom, I only have two sounds: the sound of my heart and the sound of my breath.”

4. Dried everything

“In Norway we dry everything, because we have to,” says Braek. “We did this to survive in the future. We salted and dried things.”

Holmboe Bang agrees.

Fermenting, pickling, salting, curing, smoking: “It’s all about trying to prolong summer, it’s about making the taste of summer last.

“We’ve developed these intensely special, completely different flavor profile than the produce has in the summer, but that’s for us the taste of winter.”

“People did this for thousands of years,” he adds.

“I feel like now we live in a society where everything is available all the time, and that’s a blessing and a curse.”

5. Klippfisk

JUST WATCHED

Part 3: A celebration of Nordic hospitality

Replay

More Videos …

MUST WATCH

Klippfisk — literally “cliff fish” — is dried and salted cod, in a tradition dating back to the 17th century.

In the “Culinary Journeys” video above, Holmboe Bang is schooled in the method by Nordskot expert Erling Heckneby.

6. Cod tongues

The season for fresh fish is January to April, says Braek.

Skrei — or cod — is one of Norway’s greatest exports but one specialty that hasn’t been such a hit abroad is cod tongue.

The cut is less the actual tongue than the underside of the cod chin, should you find “cod chin” sounds more appealing.

The best way to wrap your lips round some cod tongue is to toss them in seasoned flour and fry them in butter.

7. Gamalost

Gamalost means “old cheese” — and this is one that was actually eaten by Vikings.

It’s a hard, crumbly brownish-yellow cheese with a sharp, intense flavor and a pungent scent to match.

“Some people love it, some people hate it,” says Braek.

Those who really love it can join the annual Gamalost Festival held in Vik in May.

“This cheese we can keep forever. This never gets old,” adds Braek, explaining that it was a Norwegian staple in the days before refrigeration.

Production is very labor-intensive, so it’s rare to find gamalost for sale outside Norway.

MORE: Best country in the world to live? Still Norway, according to the U.N.

8. Brunost

Much easier to find than gamalost, brunost is the sweet-savory brown cheese that delights Norwegians and surprises foreigners.

Norwegians eat it on toast, with crispbread, with jam and at breakfast — though any meal will do.

A classic combo is sliced brunost on top of one of Norway’s sweetly heart-shaped waffles. They’re softer and more pliable than the Belgian variety, making them easier to fold in the hand.

At Christmas they’re eaten on toasted buttered julecake — a festive cake flavored with cardamom and dotted with fruit and candied peel.

9. Reindeer and elk

Forget the Pepsi Challenge — visitors to Fenaknoken can sample dried elk and dried reindeer side by side.

“Elk is like a dry, more wild taste,” says Braek. Reindeer is a “much smaller animal so it’s much sweeter.”

It’s also sometimes used in the making of akvavit, the famous Scandinavian spirit.

MORE: The Dukha: Last of Mongolia’s reindeer people

10. Farikal

“At Christmas I have about 1.5 tonnes of lamb ribs” hanging from the roof of the shop, he says, a welcome sight for homesick Norwegians returning home for the festive season.

“I have people stand here and cry. ‘I’m home!‘”

Pinnejott — “stick meat” — is a festive dish of salted and dried lamb or mutton ribs, typical to the west and north.

The national dish, however is farikal, a lamb and cabbage casserole traditionally eaten in fall.

11. Cloudberries

Norway has a Willy Wonka-esque inventory of evocative berry names: cloudberries, crowberries … but sadly no snozzberries.

The ethereal cloudberry is golden-yellow and only found in the wild. Its rarity earns it the nickname Arctic gold.

They have a tart appleish flavor and are often made into jam. “If you find any, don’t tell anyone where you find them,” says Braek.

Crowberry is a black cold-climate berry found in northern Europe, Alaska, Canada, Greenland and beyond.

12. Lutefisk

If a gelatinous mix of dried fish and lye doesn’t sound appealing, you might not be alone.

Lutefisk is a festive specialty, made by air-drying fish, reconstituting it by soaking it in cold water for a week, then soaking it in caustic lye soda for two days.

Then, to get rid of the poisonous lye, it’s soaked in water for another couple of days.

13. Salty liquorice

Yes, the Norwegians like salting everything so much, they even do it to their candy.

The controversial mouth-puckering treat is wildly popular in the Nordic countries and widely reviled elsewhere.

It’s an acquired taste, but if you like your aniseed strong, and your gustatory receptors tingling in tandem, it might just be the candy for you.

14. Torrfisk

Torrfisk, or stockfish, is unsalted air-dried fish, usually cod.

It’s been “made in Norway for, people say, about 1,000 years,” says Braek.

It’s mentioned in the 13th century Icelandic work “Egil’s Saga,” when a chieftain ships stockfish from Norway to Britain in 875 AD.

As such, it was Norway’s biggest export for centuries.

15. Rakfisk

Rakfisk is salted, fermented trout, and it packs a pungent — and delicious — punch.

It’s usually fermented for two to three months, but it can be up to a year.

It’s often eaten with flatbrod (Norwegian flat bread) or lefse (potato bread), onions and sour cream.

16. King Crab

Like the sound of a King Crab safari?

A number of tour operators offer trips to Kirkenes, on the border with Russia, to hunt the Arctic King Crab between the months of December and April.

The mighty crustaceans can grow to a leg span of 1.8 meters.

17. Seagull eggs

Seagulls are arguably the most thuggish of seabirds, raised — in the UK, at least — on a diet of ketchup, French fries and stolen sandwiches.

But in late April or early May in northern Norway, locals like to eat hard-boiled seagulls’ eggs washed down with a pilsner beer from Tromso’s Mack’s brewery.

We don’t recommend you attempt to harvest any yourself — to protect the species, but also to protect yourself. Those gulls can be pretty handy when it comes to a fight.

18. Whale

Norway is one of only three countries still involved in the controversial practice of whaling, alongside Japan and Iceland.

For those who can stomach it, whale meat — or hvalkjott — is widely available and often marketed at curious tourists.

“I’ve tried whale and reindeer,” says Jen, a Canadian on a one-woman tour of Norway.

“Whale’s really good. I’m from the east coast, so we have a lot of fish but we don’t do whaling.”

As whales are mammals rather than fish, the taste is similar to a gamey meat such as venison.

from All Of Beer http://allofbeer.com/2017/05/27/18-norwegian-foods-youve-probably-never-heard-of/ from All of Beer https://allofbeercom.tumblr.com/post/161120493437

0 notes

dentalsleepmaster · 5 years ago

Text

16 Top-rated Tourist Attractions In Lone Tree - Planetware

Where To Eat And Drink In Denver - Eater Denver

26 Cool And Unusual Things To Do In Denver - Atlas Obscura

20 Best Things To Do In Denver Including Outdoor Activities

from https://dentalsleepmasters0.blogspot.com/2020/05/16-top-rated-tourist-attractions-in_19.html

0 notes

allofbeercom · 8 years ago

Text

18 Norwegian foods you’ve probably never heard of

(CNN)“We have products, history here that you don’t find anywhere else in the world,” says Esben Holmboe Bang, the Danish head chef of Oslo’s three-Michelin-starred restaurant Maaemo.

“For me it was mind-blowing. I saw the way they preserved fish, meat and I just thought I’ve never seen this before.”

Here are 18 of Norway’s greatest — and strangest — specialties.

MORE: Norway becomes first country to ban deforestation

1. Smalahove

“You have to try it once in your life. This is amazing thing,” says Eirik Braek, owner of Oslo deli Fenaknoken, holding up a whole sheep’s head.

Smalahove — literally sheep’s head — is a Christmas treat in Western Norway.

“You start with the eyes,” says Braek, because the fatty areas taste better warm. “This one you have to serve hot.”

2. Great Scallop

JUST WATCHED

Part 2: In search of the Great Scallop

Replay

More Videos …

MUST WATCH

“The sea is something we live off now and it’s something that we lived on for centuries,” says Holmboe Bang. “There’s a strong belonging to the sea.”

The cold waters mean seafood takes longer to grow, making the flesh is extra plump and tender.

People love fish so much, says Braek, that they’ll drink Omega 3 at Christmas to line their stomachs pre-revelry: “Just a small scoop. You can have more alcohol, maybe.”

MORE: Culinary theater at the world’s most northerly Michelin-starred restaurant

3. Mahogany clam

The world’s oldest animal ever is said to be a sprightly little bivalve mollusk by the name of Ming, who was dredged off the coast of Iceland in 2006 and estimated to be 507 years old.

The ones found off Norway’s northern coast will usually have been chilling in the Arctic depths for 150 to 200 years.

Says Roderick Sloan: “My job is like going to the moon every day.

“When I’m on the bottom, I only have two sounds: the sound of my heart and the sound of my breath.”

4. Dried everything

“In Norway we dry everything, because we have to,” says Braek. “We did this to survive in the future. We salted and dried things.”

Holmboe Bang agrees.

Fermenting, pickling, salting, curing, smoking: “It’s all about trying to prolong summer, it’s about making the taste of summer last.

“We’ve developed these intensely special, completely different flavor profile than the produce has in the summer, but that’s for us the taste of winter.”

“People did this for thousands of years,” he adds.

“I feel like now we live in a society where everything is available all the time, and that’s a blessing and a curse.”

5. Klippfisk

JUST WATCHED

Part 3: A celebration of Nordic hospitality

Replay

More Videos …

MUST WATCH

Klippfisk — literally “cliff fish” — is dried and salted cod, in a tradition dating back to the 17th century.

In the “Culinary Journeys” video above, Holmboe Bang is schooled in the method by Nordskot expert Erling Heckneby.

6. Cod tongues

The season for fresh fish is January to April, says Braek.

Skrei — or cod — is one of Norway’s greatest exports but one specialty that hasn’t been such a hit abroad is cod tongue.

The cut is less the actual tongue than the underside of the cod chin, should you find “cod chin” sounds more appealing.

The best way to wrap your lips round some cod tongue is to toss them in seasoned flour and fry them in butter.

7. Gamalost

Gamalost means “old cheese” — and this is one that was actually eaten by Vikings.

It’s a hard, crumbly brownish-yellow cheese with a sharp, intense flavor and a pungent scent to match.

“Some people love it, some people hate it,” says Braek.

Those who really love it can join the annual Gamalost Festival held in Vik in May.

“This cheese we can keep forever. This never gets old,” adds Braek, explaining that it was a Norwegian staple in the days before refrigeration.

Production is very labor-intensive, so it’s rare to find gamalost for sale outside Norway.

MORE: Best country in the world to live? Still Norway, according to the U.N.

8. Brunost

Much easier to find than gamalost, brunost is the sweet-savory brown cheese that delights Norwegians and surprises foreigners.

Norwegians eat it on toast, with crispbread, with jam and at breakfast — though any meal will do.

A classic combo is sliced brunost on top of one of Norway’s sweetly heart-shaped waffles. They’re softer and more pliable than the Belgian variety, making them easier to fold in the hand.

At Christmas they’re eaten on toasted buttered julecake — a festive cake flavored with cardamom and dotted with fruit and candied peel.

9. Reindeer and elk

Forget the Pepsi Challenge — visitors to Fenaknoken can sample dried elk and dried reindeer side by side.

“Elk is like a dry, more wild taste,” says Braek. Reindeer is a “much smaller animal so it’s much sweeter.”

It’s also sometimes used in the making of akvavit, the famous Scandinavian spirit.

MORE: The Dukha: Last of Mongolia’s reindeer people

10. Farikal

“At Christmas I have about 1.5 tonnes of lamb ribs” hanging from the roof of the shop, he says, a welcome sight for homesick Norwegians returning home for the festive season.

“I have people stand here and cry. ‘I’m home!'”

Pinnejott — “stick meat” — is a festive dish of salted and dried lamb or mutton ribs, typical to the west and north.

The national dish, however is farikal, a lamb and cabbage casserole traditionally eaten in fall.

11. Cloudberries

Norway has a Willy Wonka-esque inventory of evocative berry names: cloudberries, crowberries … but sadly no snozzberries.

The ethereal cloudberry is golden-yellow and only found in the wild. Its rarity earns it the nickname Arctic gold.

They have a tart appleish flavor and are often made into jam. “If you find any, don’t tell anyone where you find them,” says Braek.

Crowberry is a black cold-climate berry found in northern Europe, Alaska, Canada, Greenland and beyond.

12. Lutefisk

If a gelatinous mix of dried fish and lye doesn’t sound appealing, you might not be alone.

Lutefisk is a festive specialty, made by air-drying fish, reconstituting it by soaking it in cold water for a week, then soaking it in caustic lye soda for two days.

Then, to get rid of the poisonous lye, it’s soaked in water for another couple of days.

13. Salty liquorice

Yes, the Norwegians like salting everything so much, they even do it to their candy.

The controversial mouth-puckering treat is wildly popular in the Nordic countries and widely reviled elsewhere.

It’s an acquired taste, but if you like your aniseed strong, and your gustatory receptors tingling in tandem, it might just be the candy for you.

14. Torrfisk

Torrfisk, or stockfish, is unsalted air-dried fish, usually cod.

It’s been “made in Norway for, people say, about 1,000 years,” says Braek.

It’s mentioned in the 13th century Icelandic work “Egil’s Saga,” when a chieftain ships stockfish from Norway to Britain in 875 AD.

As such, it was Norway’s biggest export for centuries.

15. Rakfisk

Rakfisk is salted, fermented trout, and it packs a pungent — and delicious — punch.

It’s usually fermented for two to three months, but it can be up to a year.

It’s often eaten with flatbrod (Norwegian flat bread) or lefse (potato bread), onions and sour cream.

16. King Crab

Like the sound of a King Crab safari?

A number of tour operators offer trips to Kirkenes, on the border with Russia, to hunt the Arctic King Crab between the months of December and April.

The mighty crustaceans can grow to a leg span of 1.8 meters.

17. Seagull eggs

Seagulls are arguably the most thuggish of seabirds, raised — in the UK, at least — on a diet of ketchup, French fries and stolen sandwiches.

But in late April or early May in northern Norway, locals like to eat hard-boiled seagulls’ eggs washed down with a pilsner beer from Tromso’s Mack’s brewery.

We don’t recommend you attempt to harvest any yourself — to protect the species, but also to protect yourself. Those gulls can be pretty handy when it comes to a fight.

18. Whale

Norway is one of only three countries still involved in the controversial practice of whaling, alongside Japan and Iceland.

For those who can stomach it, whale meat — or hvalkjott — is widely available and often marketed at curious tourists.

“I’ve tried whale and reindeer,” says Jen, a Canadian on a one-woman tour of Norway.

“Whale’s really good. I’m from the east coast, so we have a lot of fish but we don’t do whaling.”

As whales are mammals rather than fish, the taste is similar to a gamey meat such as venison.

from All Of Beer http://allofbeer.com/2017/05/27/18-norwegian-foods-youve-probably-never-heard-of/

0 notes