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eyeballjazz · 3 years ago

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First of all I've been binge reading your fics whenever I get some free time so huge kudos to ya <3

Second, I've got a fun lil ask for ya: domestic headcanons for HB/PI and SS/DD :D

how do they share all their houses' chores? We all know HB is probably an amazing cook and DD looks like an organization freak but what about the rest? Does anyone besides HB knows how to cook a proper meal? We need to know!!

Well, hell!

First of all, thank you so much this is so sweet! Absolutely makes my day to know you’re enjoying my work. I hope you get lots more time to read soon, bro!

And second I’m about to go ON so I’ll chop the post here, but I’ve got headcanons old and new cooked up for you:

As I’m sure you’ve noticed I like writing about buildings so I can tell you exactly what everyone’s houses are like. The whole Crew lives across from each other on a block in the center of their territory, Slick and Droog in a Victorian townhouse and Hearts and Clubs in a duplex that’s broken into two railway style spaces. Slick would live shoebox if it was up to him, so thankfully Droog has very opinionated taste and likes spending his husband’s money enough to buy a whole antique for them to live in.

I don’t have to tell you that cooking is huge for the Crew. They’re a small family of Italian uncles, so cooking is a major factor of their lives.

As skill goes Droog is the best cook out of anyone. He’s self taught but for the very basics and some old family recipes his mother drilled into him back in Tuscany. And like everything with Droog, he’s someone who grew up dirt poor and now desperately wants to show off taste and affluence by being a highbrow snob. That means his skill for cooking has driven towards very elegant, subtle cuisine, lots of French influence (he says it must have been Italian, originally, but the French got famous for it somehow), and small portion size. Think of the fanciest restaurant you've ever been to and how teeny the serving sizes were and then imagine it was cooked by someone who is ferociously closeted and you’ve got it.

Despite all that, Droog has not had working taste buds in at least thirty years because he’s smoked two packs a day since he learned to walk. Slick, likewise, had a bad smoking habit and quit for the kids so he’s not swimming in buds either. Add to that the fact that he’s had his nose broken so many times he’s functionally lost his sense of smell and you’ve got a match made in heaven.

Lucky them, Karkat and Aradia get the spoils of Droog’s great cooking and are the picky eaters their fathers wished they could have been as boys. Droog is very proud to have snotty kids. So it is his great displeasure when, instead of having a single scallop lightly seared in browned butter then dusted with rosemary and thyme, the kids just want peanut butter and jelly sandwiches. But both happen regularly.

Hearts is a close second but of a very different school. He learned to cook primarily from his mother, who is a master of Southern cooking and made sure her boy knew how to do for himself before she let him leave her home. The rest he learned as a cook in the army, and then later from Droog after Hearts insisted he learn some real Italian recipes since his father never cooked when Hearts was a boy. Hearts still has a habit for cooking for a literal army and so he often cooks for the whole family.

His food is mostly soul food/American southern and he seasons hard and often. One might even say it is dangerously flavorful, and everyone agrees it is extremely fortifying. It’s even strong enough to get through to Droog, who can (with the addition of hot sauce) taste it and secretly wishes Hearts would offer to teach him a thing or two.

Too willful to learn, Slick is a very low third place. He doesn’t care about food much and burns most things he tries to cook out of impatience. Plus, he hasn’t needed to learn since he married Droog so why start now?

Pickle Inspector, dead last, can’t so much as fry an egg. He loves food and knows the locations and operating hours of every restaurant and pub and gas station hot bar in the city. But cooking itself eludes him. He does occasionally try to go vegetarian but folds immediately when offered the chance to have a big beautiful meal he didn’t have to cook himself.

This matches up perfectly with Hearts’s master plan, which is to feed Pickle Inspector to within an inch of his life. And Pickle, like a stray cat, loves the attention and knows where the free food is. Hearts insists he’s too skinny and will often say ‘Just have a little,’ and then hand him a plate with half a lasagna on it.

HBPI is a ‘you cook, I clean’ split. Self conscious of his lack of cooking knowledge Pickle does every dish in the house whenever he sneaks in (read: breaks in) to spend time with Hearts and Tavros. And very often when he breaks in he tries to carve out some time to spend playing DnD with Tavros, with an ambition to get him and Hearts in a game so they can show Hearts a more kinetic version of fantasy than having a read a lot of books by nudists from the 60’s.

Because they may or may not be out as a couple to the Crew, Pickle and Hearts don’t get to spend a lot of time out on Hearts’s front porch together, although kicking back on the porch is one of Hearts’s favorite things to do. But, every so often, they take their coffee together out on the porch way before anyone else is awake. They watch the city all in blue together, right before the sunrise.

SSDD and chores are much more complicated.

Droog is fastidious, meticulous, and intense about cleaning. He also uses it to avoid or ignore any emotions he may be feeling so their Victorian is constantly spotless. Droog does all the kitchen chores, all the rewarding dusting of art pieces, mantles, and mirrors, and looks after the kids to make sure they learn how to keep their own spaces clean.

He dumps all the chores where you actually chance getting dirty on Slick. Taking out the trash, mowing the lawn, cleaning the bathrooms, washing the cars, touching anything weird, bugs, that’s all Slick.

Slick also looks after their garden, not for any love of plants but because he’s gotten himself into an all out war with a warren of rabbits that want to eat Droog’s spices and tomatoes. The war has been multi-generational for the rabbits and they’re too invested to pull out now. Slick is the only person who really looks after the garden, Droog assumes ownership of the plants but doesn’t care about them beyond having fresh basil to cook with.

Slick’s contempt for the bunnies and ferocity in keeping his husband’s plants alive have made him an unwitting expert on what a good spice garden needs. Like Droog, his feelings for the whole thing aren’t tied to love for the plants but instead pride and anger. Droog, meanwhile, loves seeing Slick do violence in his name and will often watch his tantrums in the backyard whenever one of the tomato plants gets chewed up.

Whew, this got long quick. Since it’s already so long, I’ll leave you with one more hc which is that Pickle Inspector knows how to juggle. Thank you again for the great questions, this was so fun!!!

#the midnight crew #ssdd #hbpi #spades slick #diamonds droog #hearts boxcars #pickle inspector #the intermission #I fucking love domesticity bro I LOVE IT

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a-dinosaur-a-day · 7 years ago

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Chauna torquata, C. chavaria

Southern Screamer by Adrian Pingstone, in the Public Domain

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Name: Chauna torquata (Southern Screamer), C. chavaria (Northern Screamer)

Status: Extant

First Described: 1811

Described By: Illiger

Classification: Dinosauria, Saurischia, Eusaurischia, Theropoda, Neotheropoda, Averostra, Tetanurae, Orionides, Avetheropoda, Coelurosauria, Tyrannoraptora, Maniraptoriformes, Maniraptora, Pennaraptora, Paraves, Eumaniraptora, Averaptora, Avialae, Euavialae, Avebrevicauda, Pygostylia, Ornithothoraces, Euornithes, Ornithuromorpha, Ornithurae, Neornithes, Neognathae, Galloanserae, Anseriformes, Anhimae, Anhimidae

Chauna is our second genus of Screamers, and it is a more widespread bird type than Anhima - living in Peru, Bolivia, Paraguay, Brazil, Uruguay, Argentina, Colombia, and Venezuela. The two species are essentially divided by the range of the other genus - despite being more closely related to each other than they are to Anhima. The Southern Screamer has a bigger range and is also not threatened with extinction; whereas the Northern Screamer has a more limited range and is considered Near Threatened.

Northern Screamer by anthrotect, CC BY 2.0

The Northern Screamer, which lives entirely in Colombia and Venezuela, is dark in color with a white ruffle of feathers around its neck and red skin. They are about 88.9 centimeters long, making them a quite large species of screamer. Interestingly enough, they’re rarely kept in captivity such as zoos.

Southern Screamer by Sharp Photography, CC BY-SA 4.0

The Southern Screamer lives in Bolivia, Peru, Paraguay, Brazil, Uruguay and Argentina, and feeds mainly on plant stems, seeds, and leaves. It’s usually about 81 to 95 centimeters in length and are the heaviest of the screamer species. They live, mainly, in tropical and sub-tropical swamps, and they have webbed feet to aid in swimming, though they prefer the land. Their color changes from brown to white based on season, and in order to mate, the males and females scream loudly at each other and can be heard from up to two miles away. The pair mates for life, and they make nests out of reeds and other aquatic plants near the water’s edge, and lay between two and seven eggs at a time. Though their chicks are able to move about immediately - precocial - they are taken care of by the parents for multiple weeks before fully living on their own. They are not picky eaters and excellent fliers, and that plus their loud scream means they actually are domesticated as guard animals!

Sources:

https://en.wikipedia.org/wiki/Northern_screamer

https://en.wikipedia.org/wiki/Southern_screamer

https://en.wikipedia.org/wiki/Chauna

#chauna #screamer #bird #dinosaur #duck #birblr #chauna chavaria #chauna torquata #northern screamer #southern screamer

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tri-truong-blog · 6 years ago

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5 Most Wanted Foods in Singapore

Today, I’m going to introduce you to some of my favorite dishes that I had a chance to taste in Singapore.

Frog Porridge

The frog porridge is served in two separate bowls: one with plain white porridge and green onions on top, the other with heavily seasoned golden brown frog meat. The best combination of porridge and frog meat I have ever tried. Fresh frog meat is marinated with soy sauce, oyster oil, sugar, wine, shallot, etc. The aroma of this dish will stimulates the taste of every eater.

Chili Crabs

The key to this wonderful sauce for the Chili Crabs is the mild taste of garlic and rice vinegar with a little addition of flour and egg yolks to boost the level of tastiness. The careful selection of fresh crabs also creates a natural sweetness for this dish.

Hokkien Mee

The stir-fried shrimp flavor noodle is loved by everyone who tasted it even for the first time. It is a perfect combination of thick crispy noodles and seafood, dipped in rich, juicy broth. Hokkien Mee is originated from southern China. The delicious broths are prepared by steaming seafood such as shrimp and clams, then adding to the noodles and stir-frying. For the best taste of this dish, do not forget to go with lime juice and sambal chili.

Hainanese Chicken Rice

Hainanese Chicken Rice is modified from the recipe of the first Chinese immigrant to create the unique Singaporean chicken rice. The dish looks simple but are processed with complexity to create a unique flavor. The aromatic white rice is cooked with chicken broth, chunks of chicken are presented beside, a cup of soy sauce and ginger paste. It’s like a combination of harmony between yin and yang.

Satay

The concept of skewered and grilled meats is not too strange. However, Satay is a unique Singapore's dish which is originated from Indonesia and Malaysia. The ingredients for making skewers are also varied: Pork, chicken, seafood ... The meat skewers are grilled on charcoal stove, coated by a layer of oil. The fragrant scent will make any diners drooling.

#pers1229

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pcttrailsidereader · 7 years ago

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FEAR

Michael ‘Pause’ Meyer, a former Newsweek editor and author, is dean of the Graduate School of Media and Communications at the Aga Khan University in Nairobi. This necessitates him periodically leaving the trail and flying back to Kenya and then returning. Despite the logistical nightmare of a global commute, he is hiking as much of the PCT in 2018 as he can. This is an excerpt from his journal entry from the last day of May shortly before a return to East Africa.

As you would expect, his writing rises far above most of the accounts written from the trail. It is a delightful and refreshing read. His blog is: https://pacificcresttrail2018.com/

Facts versus feelings, science versus psychology.

Ask a PCT thru-hiker where the desert ends and the mountains begin, and the answer will be unequivocal: Kennedy Meadows, gateway to the Sierras. That’s where alpine peaks, glacial streams and pine forests supplant sand, sun and cacti.

Scientists, however, will tell you differently. Geologically, the Sierras begin at Tehachapi Pass, bisected by Highway 58. To the south is the Mojave; to the north, the foothills of the Sierras. We hikers may find they look a lot like what we’ve been walking through for the past 500 miles. But in fact, Tehachapi marks a new beginning, a climactic and geological fresh chapter. Which is great. Because, psychologically, I am done with desert. So is everyone else.

The hike from Cottonwood Creek to the Tehachapi – Willow Springs road is 23 miles. I start a bit after 6 am. In the soft sand beneath Cottonwood Creek bridge, hikers are rousing themselves from tents and sleeping bags, preparing to start the day. As predicted, a weather front has rolled through. Temperatures overnight were in the 40s. They will not rise much above 70, according to forecast. This could not be more welcome.

Like many, I’ve been anxious about this last stretch of desert, almost to the point of not wanting to do it. The heat is one reason, the long carries between water sources another. But none of this is new. There have been hotter days, including the very first from Campo. So why the uncharacteristic jitters?

Maybe I sense it’s the end of something. We are all so eager to have the desert behind us. And yet, it has been wonderful — surprising in its austere beauty, even more in its diversity, from featureless scrub to high alpine meadows and those beautiful oak glades in-between.

There’s also fear of the new. The Sierras are still bound by snow; stream crossings can be dangerous in the spring melt. Trail angel Mary, driving me from the train from LAX to Hiker Heaven just a few days ago, warned me against venturing in too soon. Within the past ten days, she said, there was as much four feet of fresh snow around Mt Whitney.

Last year at this time, she gave rides to a pair of Asian girls, Tree and Buttercup, one Chinese, the other Korean. Both died in stream crossings. “I had a terrible premonition about them,” she told me on the road to Agua Dulce. “They were so small, not even five feet tall.” And they seemed over-confident. “Don’t go alone. Don’t cross those rivers without other hikers,” she told them. As it happened, neither listened. “We’ll be ok,” each said. The Korean girl hadn’t told her family she was hiking the PCT. They learned when informed of her death.

Perhaps this is my age speaking. And I am a father of four. In a long career as a correspondent, I have seen wonderful and terrible things — wars, revolutions, the strength and triumphs of ordinary people in the face of danger or adversity, but also their weakness, their capacity for bestiality or mere foolishness. By nature, we behave as though all will be well, however difficult whatever it is we might undertake. But with years, we also learn how badly things can go wrong, often beginning with the smallest things. Like underestimating the force of a small river, perhaps only ten feet wide and three deep.

Whatever my doubts, they vanish on the trail. A brisk winds blows; hikers are bundled against the chill in fleeces and rain jackets. The land is completely featureless — grass and sparse sage — save for the ubiquitous wind turbines, ghostly in the dawn light. They tower above us, in endless rows, emitting a weird whirring noise, their spikey blades miming the even weirder Joshua trees doing their Joshua tree thing. The mountains to the south are cloaked in cloud.

After a steep 3500-foot climb, six miles along, the trail plunges into Tylerhorse Canyon. Three guys who left Hikertown last night are gathering water from the trickling stream and smoking weed. I quickly camel a liter and refill my bottle. “Man, one guy last night was doing acid,” one says. Another: “At midnight, I just sucked down a beer and kept going.” An older guy with a white beard, soft-spoken Bill, listens off to the side as the other three cough roughly after their hit. One hiked 42 miles yesterday and looks wasted.

That turns out to be the pattern. Up one canyon, down another, repeat. All this through the brown, brown hills of southern California where the tallest bush is scarcely knee-high. And yet: even at mid-morning, the day remains cool. The wind blows atop the ridges. With the Mojave and its wind farms stretching far below, it is like walking on top of the world. I gulp huge breaths of air, drinking it in like water.

At 10 am, about ten miles in, I take a break at the bottom of Gamble Spring Canyon. It’s faintly disheartening to walk down the long switch-backs in full view of another set rising 1500 feet on the other side. At the summit ridge of Burns Mountain, there’s an improbable water cache with eight or ten chairs clustered under a red parasol. It even has a name: the “549” Bar & Grill — Fine Dining with a View.” House specials: Lizard Chips, Jack Rabbit Stew, Rattle Snake and Eggs.

Brandon, Penguin Pants, Ranger and Missing Person are there, along with a few others. The talk is of Odysseus, the sacred weight of hospitality in the ancient world and its echo on the PCT. As the Greek mythic hero was blown around the Aegean, he was taken in by various tribes of the Greek islands, like the Lotus Eaters, after their fashion – much as we are by trail angels. “Contrast that to Cyclops, who ate his guests,” says Yoseki. “And look what happened to him.”

Yoseki is one of the few who trail-named himself, a composite of his three favorite places in the world – Yosemiti, Sequoia and King’s Canyon national parks, all just a skip up the trail at this point. Thinking of my own imminent departure, I mention how hard it is to leave the trail, even briefly, and how I (at least) display symptoms of withdrawal, as if from a drug. “We live in Valhalla, everyday day,” Yoseki replies, still in his mythic meme. “It’s a hard place to come down from.” That’s why he recently retired from his legal practice, he adds. “So I can do stuff like this.”

The trail drops down to Willow Springs Road along pine-speckled ridges and field after field of wind turbines in their thousands. The reason they are here by now is obvious: this is one of the most consistently breezy places on earth. At times, the wind is strong enough to knock you sideways on the trail – bam, Bam, BAM! But it’s exhilarating, as well, and I keep gulping in the fresh gusts like someone who has just emerged from a vast desert into a land of cool and refreshing lakes.

It’s another of those very special days, perhaps uniquely common on the PCT, where all feels well in the world, and that deep within the gods are with you.

Where the trail dumps you at the highway, there’s magic. Rodeo happily offers up sandwiches, apples and ice-cold lemonade; the legendary Coppertone, an angel who parks his camper at trailheads up and down the PCT for as long as a week at a time, dishes out his trademark Root Beer floats. Neither expects anything in return. For the Wandering Wayfarers that R Us, it is the embodiment of that caring-sharing PCT ethos — and the antidote to fear.

#Tehachapi #Willow Springs Road #Gamble Springs Canyon #Tylerhorse Canyon #Hikertown #Coppertone #Rodeo

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barinacraft · 1 year ago

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NFL Football Team Cocktails - Drinks For Every Roster

Game Day Drinks And Cocktails For All 32 NFL Football Teams

Football season means great tailgate parties away at the stadium for home games and at your in home bar for away games when your team is on road. These NFL football team inspired cocktails* will give you lots of game day party ideas for themed drinks for all 32 NFL teams out on the gridiron.

The cocktails were chosen based on a number of factors including team names, colors, mascots, player and squad nicknames as well as city, regional and state monikers, landmarks, festivals and more. A few were created as signature drinks for specific football teams, but most were added to the roster because they were a good fit for that club.

Whether its pre-season scrimmages, regular season games or the playoffs; Wild Card, Divisional, Conference and the Superbowl, there's a drink listed here that's perfect for your pigskin party. Some of the squads have several symbolic sips which lets you substitute your drink line-up based on the schedule.

So, with one hand waving your favorite team's foam finger shouting you're #1 and the other hand free for a refreshment, the only question is:

Are You Ready For Some NFL Football Team Cocktails?

American Football Conference Team Themed Drinks

AFC East

Buffalo Bills:

Buffalo Bill - equal parts apple cider or juice and bourbon or rye whiskey.

Niagara Falls - a fancy drink named after the natural attraction nearby the city along the Canadian border.

Miami Dolphins:

Mojito - the national drink of Cuba is a favorite in Little Havana as well as one of the most popular cocktails in Florida and throughout the rest of the states.

New England Patriots:

New England Highball - when it comes to cocktails, what's better than a highball while watching football?

Red, White and Blue - a pousse-cafe drink layered in patriotic colors.

New York Jets:

Manhattan - along with Brooklyn has the highest concentration of fans according to a 2013 Facebook study.

Bronx - followed by Queens borough, the former home of Shea stadium, also love the J-E-T-S. This drink is basically an Income Tax cocktail minus the bitters.

AFC North

Baltimore Ravens:

Purple Hooter - black raspberry liqueur colors these tailgate party potations plum perfect.

Cincinnati Bengals:

Bengal Tiger - the namesake is a tawny, red brandy drink while an original recipe adds black licorice stripes to an orange vodka cocktail that could be a spooky sip on Halloween too.

Cincinnati Cocktail - fill your favorite beer glass half full with a bold brew and top off with soda water.

Cleveland Browns:

Brown Cocktail - equal parts gin, light or dark rum and dry vermouth.

Brown Derby Drink - legendary football coach Paul Brown who the NFL team is named after was known for wearing his iconic hat on the gridiron sidelines. It was a fedora, but the (brown) derby is de rigueur.

Brown University Cocktail - their namesake college football team drink would love to be drafted by pros for game day. The “Brunonian” is equal parts bourbon and dry vermouth with a couple dashes of orange bitters.

Pittsburgh Steelers:

Black & Gold - refining iron ore put this steel town on the grid. Their NFL football team inspired gridiron drink adds a precious metal to the mix. Combine black vodka with gold flaked cinnamon schnapps two to one.

Monongahela Cobbler - named for one of the waterways which flows past Heinz Field (formerly Three Rivers Stadium) that's known for its rye whiskey.

AFC South

Houston Texans:

Black Gold - a nod to the city's former franchise, the Houston Oilers.

Longhorn - another college sports team themed cocktail that would like to be drafted by the NFL, especially from the same great state and mascot. The burnt orange color of the University of Texas at Austin inspired this recipe with lemon rum, orange rum, vodka, orange vodka, orange soda, ice and oranges.

Indianapolis Colts:

Horse's Neck - this drink is named after its garnish.

Jacksonville Jaguars:

Jaguar - a Barina Craft original drink recipe that is spotted with southern sipping favorites.

Tennessee Titans:

Lynchburg Lemonade - Tennessee whiskey, sweet & sour mix, orange liqueur and lemon-lime soda makes a southern sip worth suing the distillery over.

Tennessee Tea - same as above, just substitute cola for lemon-lime soda.

AFC West

Denver Broncos:

Orange Crush - this NFL football team inspired drink celebrates the nickname given to Denver's opponent crushing 3-4 defense and the Broncos bright colored home uniform jerseys in the 1970s.

Kansas City Chiefs:

Arrowhead Cocktails - the Chiefs' logo is carved in stone and one of these drinks is cherry.

Kansas City Ice Water - flows thru the fountains at Arrowhead stadium and in the veins of the players and fans who as of this writing boast the loudest sports crowd roar.

Las Vegas Raiders:

Casino Cocktails - now that the team is located in the Entertainment Capital of the World, famous for gambling and other activities throughout all the city's mega casino-hotels, these drinks are a sure bet for Raiders fans.

Oakland Raider Cocktail - a black rum and cola mixed with a shot of silver tequila over ice. This silver and black drink symbolizes Raider Nation whether they're playing in Oakland, Los Angeles or Las Vegas.

Los Angeles Chargers:

Charger Cocktail - toast the team's moniker to 'charge' when the bugle call sounds with this cherry brandy and rum sour.

San Diego Seabreeze - this legacy drink preserves team history. 1 oz vodka, ½ oz each blackberry brandy and blueberry & raspberry schnapps, plus 2 oz each orange and pineapple juice in a tall collins glass over ice.

National Football Conference Team Themed Drinks

NFC East

Dallas Cowboys:

Cowboy Cocktail - throw the cream away and drink the shot of whiskey straight up.

Fedora Cocktail - in honor of their legendary head coach Tom Landry who wore his heralded headgear on the sidelines for 29 seasons.

Thanksgiving Cocktails - dubbed America's team, they always play football on this holiday.

New York Giants:

The New York Cocktail - the entire state loves the NY Football Giants, except for parts of the city per Facebook 2013. This is an interesting whiskey sour style drink with rye, lime juice, grenadine and an old fashioned sugar cube.

Philadelphia Eagles:

Eagle Cocktail - Philly is the perfect roosting place for this classic drink.

Eagle's Dream - sugar and egg whites substitute for maraschino liqueur in this variation of the Aviation drink recipe.

Washington Commanders:

Cherry Blossom - this national flowering festival held locally is closely associated with the area as is a rumored story of a namesake founding father chopping down a certain tree.

Gin Rickey - “air conditioning in a glass” is the unofficial official drink of D.C.

Political Cocktails - any number of these drinks could be served at a game day party in this city if you want to mix politics with religion, er, football that is.

NFC North (Black and Blue Division)

Chicago Bears:

The Chicago Cocktail - pretty fancy for football but it is the city's namesake drink.

Detroit Lions:

Lion's Tail - Detroit is one of two NFL teams along with Dallas to always play a game on Thanksgiving to start the Xmas holidays so the use of an allspice liqueur, dubbed “Christmas in a glass” by Murray Stenson, in combination with the drink's name make this cocktail a perfect match. 2 oz bourbon, ½ oz each pimento dram and lime juice, ½ tsp simple syrup and 1 dash aromatic bitters.

Green Bay Packers:

Blood and Sand - Johnny ‘Blood’ McNally, who took his nickname from the movie and loved to sing Galway Bay while standing up on bar table tops, was a star player for four championship Packer teams in Green Bay and one of the original members inducted into the Pro Football Hall Of Fame.

Brandy Old Fashioned - to wet your whistle in Wisconsin, just replace the bourbon or rye you normally use in the recipe.

Minnesota Vikings:

Purple People Eater Elixir - raise your Viking drinking horn and toast possibly the best defensive line of any football team in NFL history.

Scandinavian Glogg - this Nordic mulled wine really packs a punch.

NFC South

Atlanta Falcons:

Georgia Peach Cocktails - did you know some suggested the Falcons be christened after the official state fruit?

Scarlett O'Hara & Rhett Butler - these two drinks are both named after characters in Gone With The Wind which was set in and around Atlanta.

Carolina Panthers:

Carolina Iced Tea - spiced rum, vodka and both peach liqueur & schnapps along with some southern style sweet tea in a tall glass or mason jar.

New Orleans Saints:

Sazerac - the official drink of New Orleans often referred to as America's oldest cocktail.

Vieux Carré - the signature drink of the French Quarter named after the “old square” at the center of the Crescent City.

Tampa Bay Buccaneers:

Bumbo - a pirate's poison.

Filibuster - although its more closely associated with politics these days, the word originally derives from the Dutch term vrijbuiter for pirate, which means "to plunder," where vrij means "free" and buiter means "booty."

NFC West

Arizona Cardinals:

Cardinal Cocktail - a Kir drink variation also known as Communard which substitutes red wine for white.

Los Angeles Rams:

Greatest Show On Turf - a nickname for the team's record breaking offense during the 1999 through 2001 National Football League seasons when they were the Saint Louis Rams.

Ram Cocktail - seems appropriate that the helmet battering Rams namesake drink is a variation of a Harvey Wallbanger.

San Francisco 49ers:

Barbary Coast Cocktails - a pair of pigskin party picks named after the city's seedy, crime ridden, red-light district during the California gold rush and beyond. One drink has equal parts gin, scotch whisky, white chocolate creme de cacao and light cream or half and half. The other is mixed with dry gin, cherry brandy, lemon juice and grenadine.

Frisco Sour - the tasteless moniker given to this gold drink garnished with a red cherry which matches the football team colors.

Seattle Seahawks:

Emerald City - a signature drink for this city with the blue green nickname whose major league football, baseball and soccer teams all sport these colors.

Share & Compare This List Of NFL Team Drinks For More Ideas

This list of libations is a work in progress. Be sure to check back for updated ideas, more NFL football team inspired cocktails and links to additional information.

Have a suggestion for a game day drink recipe for your favorite NFL team? Contact us or post on our Facebook wall.

Want a generic gridiron geared gulp instead? Check out these pigskin potations penned for plays, points and positions like the Block & Fall, Quarterback and Touchdown.

Please, always drink responsibly.

* - DISCLAIMER: NFL related images, logos, etc. are shown only as a point of reference / commentary for names, mascots, colors and so on as potential drink inspirations and do not represent an affiliation, sponsorship or endorsement by the league, any individual team or associated person or group.

#Cocktails #Drinks #Football #Sports #Party #Themes #Tailgating

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easyfoodnetwork · 4 years ago

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Hold Onto Summer With This Crab and Corn Fritters Recipe

Chef Joe Krywucki’s quick and easy recipe is a sweet and savory snack

The world doesn’t know a diet without corn. Corn is grown in all 50 states — primarily across the Corn Belt of the US— a region of the Midwest with ideal maize-growing conditions that includes Iowa, Minnesota, Ohio, and South Dakota, and more than 90 million acres of land are dedicated to planting and harvesting the grain.

It’s also produced on every continent except for Antartica, though the United States is in fact the world’s largest producer and even exports between 10 and 20 percent of its annual production. (Not to mention you can find corn in high fructose corn syrup [which you can find in a lot of things], potato chips, salad dressings, baked goods, alcohol, breakfast cereals, and fuel ethanol.)

Its history has been traced back in the last decade or so to teosinte, a Mexican grass that’s believed to be the parent plant of modern-day corn. Then, over a considerable amount of time, the crop was domesticated by Native Americans and turned into the high-yielding, easy-to-harvest food we know. In particular it has become a cornerstone of Southern cuisine, with dishes like cornbread, hush puppies, catfish or okra that’s battered and fried in cornmeal, corn pudding, and corn fritters.

Traditionally, Southern corn fritters are and sweet and savory snack made with corn kernels, flour, egg, and milk or cream. They can either be deep-fried, shallow-fried, or baked. They can also be stuffed with lump crab meat like chef Joe Krywucki of Bushel and a Peck in Clarksville, Maryland prefers to do. For Krywucki, the crab and corn fritter recipe (which you can find in full below) is the best representation of the restaurant’s Chesapeake Bay inspiration.

Jumbo Lump Crab and Corn Fritters

Ingredients:

For the fritters: 1 cup all purpose flour 1 teaspoon baking powder 1 tablespoon sugar 1 tablespoon chives 2 eggs, beaten 6 ounces heavy cream 2 cups fresh corn cut off the cob 1 cup Maryland jumbo lump crabmeat Vegetable oil Salt

For the chipotle lime aioli: 1 cup mayonnaise 2 ounces chipotle peppers in adobo, pureed 2 teaspoons fresh lime juice

Step 1: Combine flour with baking powder in a medium mixing bowl then add sugar and a pinch of salt.

Step 2: Combine beaten eggs with heavy cream and add to dry ingredients and mix into a light batter.

Step 3: With a spatula fold in corn, chives, and crab meat. Mix gently while avoiding breaking up the crab meat too much.

Step 4: While the batter rests, make the chipotle lim aioli by mixing all ingredients in a bowl; set aside.

Step 5: Using a sauté pan over medium heat, add enough vegetable oil to coat the pan. Using a ladle or a small portion scoop, add fritter batter and gently press down with a spoon to form a pancake. Cook approximately 2 to 3 minutes on each side until golden brown. Once cooked on both sides, remove from heat and serve with chipotle lime aioli. Enjoy!

from Eater - All https://ift.tt/2Ghk4wN https://ift.tt/33bEqAt

Chef Joe Krywucki’s quick and easy recipe is a sweet and savory snack

Jumbo Lump Crab and Corn Fritters

Ingredients:

For the chipotle lime aioli: 1 cup mayonnaise 2 ounces chipotle peppers in adobo, pureed 2 teaspoons fresh lime juice

Step 1: Combine flour with baking powder in a medium mixing bowl then add sugar and a pinch of salt.

Step 2: Combine beaten eggs with heavy cream and add to dry ingredients and mix into a light batter.

Step 3: With a spatula fold in corn, chives, and crab meat. Mix gently while avoiding breaking up the crab meat too much.

Step 4: While the batter rests, make the chipotle lim aioli by mixing all ingredients in a bowl; set aside.

from Eater - All https://ift.tt/2Ghk4wN via Blogger https://ift.tt/34lWWWn

#Blogger #cooking #Eater #food #recipes

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furmark6-blog · 5 years ago

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The Evolution of K2FC, a.k.a. Kenji's Kimchi Fried Chicken Sandwich

[Photographs: Vicky Wasik, except where noted. Video: Serious Eats Team]

I visited the Serious Eats test kitchen in Brooklyn back in October of 2018 to shoot this video about my Korean fried chicken recipe. The date is relevant because now, over half a year later, the fried chicken I cook in the video bears only a slight resemblance to the one I currently serve at my restaurant, Wursthall.

Nor is it very similar to the one I served four years ago at a strip mall in the San Gabriel Valley, during a pop-up event for my first book tour. Or the one you may have seen me make a couple years ago on Guy's Grocery Games. In fact, I've been playing with some iteration of the concept of a kimchi-brined fried chicken sandwich for many years now, so what you're seeing in this recipe and video are really just a snapshot of a dish that's still evolving. Heck, there are two distinct versions in the video alone!

First things first: Calling it "Korean fried chicken" is a misnomer. Korean fried chicken is an actual, defined thing: chicken fried with an eggshell-crisp coating of cornstarch slurry. I even have a recipe for it.

The recipe I'm talking about today is more like Southern-style fried chicken with Korean flavors. It takes some influence from Nashville hot chicken and fast food chicken sandwiches as well. On the menu at Wursthall, we've been reluctantly calling it "K2FC"—Kenji's Korean fried chicken. I get embarrassed seeing my name printed in the menu like that, but my partner insists.*

* Strangely, it's a secondhand kind of embarrassment. I look at the menu and think, Ooohhh, who's that Kenji guy who decided to name a dish after himself? Yikes.

The very first time I made this sandwich, it was at a friend's house in Jamaica Plain, near Boston. The idea of marinating chicken in kimchi brine had just struck me. I already knew that pickle juice makes a great brine for fried chicken—aside from adding flavor, the high salt content alters the protein structure of the chicken so that it retains more moisture as it cooks, and the acidity has a tenderizing effect. The same should work with kimchi brine.

So we tried it. It was a pretty quick-and-dirty affair—essentially my Five-Ingredient Fried Chicken Sandwiches, made with kimchi in place of pickles—but it was promising.

The next batch was a little more involved, using my buttermilk fried chicken recipe as the base. I brought that version to an event my old boss Ken Oringer was throwing for the 15th anniversary of his restaurant Clio (which has since been taken over by his sashimi bar, Uni), featuring a 20-course tasting menu cooked by alumni of the restaurant. Nineteen of the world's leading chefs, and me with a fried chicken sandwich.

I'd been planning on serving it with a mayo spiked with gochujang (Korean fermented chili paste) on mini Martin's potato rolls, but Alex Talbot, half of the husband-and-wife team behind Curiosity Doughnuts and the seminal blog Ideas in Food, suggested making a dill-pickle mayonnaise instead, so I went with that, and boy, was it delicious. My friend Jamie Bissonnette, the chef at Little Donkey in Cambridge, Massachusetts, and Toro in Boston and New York, was at the dinner and texted me mid-service to proclaim the sandwich "totally craveable." High praise!

I decided to keep working on the sandwich, serving it at a series of pop-ups in New York, Boston, Los Angeles, and San Francisco during my book tour, each time offering a slightly different version.

This rendition features Stella's classic biscuits with black sesame seeds folded into the dough.

By the time I brought it to Serious Eats, this was where we were: chicken thighs brined in kimchi juice, along with buttermilk, eggs, garlic, salt (just enough to account for the added liquid from the buttermilk), and soy sauce (soy sauce contains proteases that can help tenderize meat), as well as ground black pepper and gochugaru, a Korean chili flake that offers a lot of floral aroma and a bit of heat. You can read about more Korean pantry staples right here.

The sauce starts out like a Nashville hot chicken–style hot oil. I combine oil with chilies (more gochugaru), along with black pepper and garlic, then heat it up until it's sizzling and toasty-smelling.

If you want to keep it real simple, this is a good place to stop. The fried chicken dipped in hot chili oil is delicious all on its own.

But I decided to continue by emulsifying that chili oil into a sauce with gochujang, honey, cider vinegar, and a little soy sauce. It comes out with a sweet-hot-vinegary flavor profile—not unlike Buffalo sauce, but with a deeper, toasty chili flavor.

Next, it's time to dredge and fry the chicken. My standard fried chicken dredge is a mixture of flour and cornstarch, along with a dash of baking powder. The cornstarch and baking powder help the chicken to fry up extra light and crisp.

To this base, I add some more gochugaru and black pepper, along with black sesame seeds and garlic powder. (Garlic powder works well in dredges and spice rubs, where fresh garlic is likely to clump or burn.)

The real trick here (and in literally every single one of my fried chicken recipes) is to drizzle some of the liquid brine into the dredge and massage it in with your fingertips, creating little clumps of breading that add texture and surface area to the chicken as it fries.

Some folks like to rest their chicken after dredging and before frying. I find that the flour over-hydrates this way, producing a crust that's a little leathery. Instead, I prefer to fry immediately after dredging.

My frying vessel of choice at home is a flat-bottomed wok. The wide, flared sides make it easy to flip and maneuver the food inside, while also catching spatter before it hits your stove or countertop.

Peanut or soybean oil is excellent for deep-frying, delivering crispy crusts and neutral flavor. Canola or vegetable will work, too, though the chicken won't end up quite as crisp. I aim to keep the oil at 275 to 300°F (135 to 149°C) the whole way through.

Once the chicken is fried, I drain it, brush it with the sauce, and sprinkle it with a spice blend containing gochugaru, black pepper, black sesame seeds, and a touch of sugar.

Serve the chicken on a toasted potato bun, with a smear of kimchi mayonnaise (which is just drained kimchi, chopped and mixed with mayonnaise); plenty of dill pickles; and a pile of shredded cabbage. It's pretty tasty!

Even tastier is the version we made on Stella's biscuits. You can find the basic recipe in her book, BraveTart; here, she tweaked it by folding black sesame seeds into the dough.** For that version, I went extra light on the sauce, omitted the kimchi mayo, and instead added a drizzle of honey.

** Another version of these biscuits involves adding sliced scallions along with the sesame seeds, which you'll hear Stella mention in the video. Her final recipe doesn't include the scallions, but you can go ahead and add a handful if you want.

[Photograph: J. Kenji López-Alt]

Folks who've been to my restaurant know that the dish in this video is pretty strikingly different from the fried chicken and waffles we serve daily. But, in fact, the Wursthall fried chicken was directly inspired by the black sesame biscuit sandwich!

The chicken starts out essentially the same, though we also add some gochujang to the brine. I've written previously about double-frying chicken—that is, frying it, letting it completely cool, then frying a second time before serving—and that's the technique we use here.

The idea is that after the first fry, moisture from the inner layers of breading eventually starts to spread out, causing the whole crust to soften a little. The second fry drives out moisture a second time, leaving you with an extra-crisp crust. We fry our chicken in 225°F (107°C) soybean oil, to an internal temperature of 155°F (68°C), then chill it and re-fry it to order, at 300°F (149°C), until it's crisp.

After coming out of the fry oil, it goes for a dunk in chili oil, which we flavor with gochugaru, black pepper, cumin, garlic, and ginger. Then it gets a heavy dry dusting of gochugaru, black pepper, cumin, salt, and sugar.

Instead of a bun, we make scallion cornbread waffles, a modified version of my brown butter cornbread—we increase the ratio of regular flour to cornmeal a bit, and reduce the amount of fat, for a little more structure—to which we add scallions, cilantro, and black sesame seeds, before baking in a Belgian waffle iron.

To finish the dish, we spread the waffles with kimchi butter (kimchi, butter, and gochujang combined in a food processor); place the chicken on top; drizzle it all with honey; and add a pile of our lacto-fermented dill pickles and a big splash of our house hot sauce (which is simple: Fresno chilies, fermented for two weeks, then blended and adjusted for seasoning).

[Photograph: J. Kenji López-Alt]

All the same basic flavors and techniques are there; they're just rearranged a bit to fit a restaurant menu and production schedule.

So that's the current State of the Fried Chicken, and it's gonna keep changing. We're now discussing changing our current chicken schnitzel sandwich to a pork schnitzel sandwich and adding a spicy fried chicken sandwich to our menu, which will no doubt start with some past version of this one as a jumping-off point.

Since I'm not really one to keep recipes secret, attached to this article you'll find a recipe for the version of the sandwich shown in the video, plus another recipe for Stella's black sesame buttermilk biscuits. For the restaurant version, if you own Ed's book, Serious Eater, you've already got that recipe in your hand as a thank-you gift. If not, you can probably piece it together from my description here—or just wait. Eventually we'll publish the full recipe publicly, too.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/2019/07/kimchi-fried-chicken-sandwich.html

#read more #see more #check it out #interesting #learn more

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toldnews-blog · 6 years ago

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New Post has been published on https://toldnews.com/travel/36-hours-36-hours-in-mendocino-county/

36 Hours: 36 Hours in Mendocino County

Ninety miles north of San Francisco, Mendocino County is just far enough away to have narrowly escaped the Bay Area’s radical transformation during the tech boom years. In contrast to other formerly quiet Northern California backwaters, Mendocino maintains its rural identity and eccentricities, including its longstanding status as one of the country’s major marijuana-producing regions. Where there is big news, it’s largely culinary. The 30-year-old chef at Elk’s Harbor House Inn was recently named a James Beard award semifinalist for Best Chef in the West. Besides the Harbor House’s eight- to 12-course, $150 per person prix fixe dinners, there are cheesemakers, upstart breweries, exceptional farm stands — notably Fort Bragg’s Nye Ranch and Caspar’s Fortunate Farm — and farm-inspired restaurants, like the long-awaited, soon-to-open Fog Eater Cafe, which began as a farm pop-up, and will serve “California cuisine with a Southern twang.” After years of population stagnation, young people are moving in, or coming home, and committing themselves to Mendocino’s fertile soil and sea. It’s a second wave back-to-the-land movement and a welcome reprieve from the Bay Area’s buzz.

Friday

1) 3:30 p.m. Tall trees

Take Highway 128 through the Anderson Valley, to Hendy Woods State Park, where you can stretch your legs beneath the awe-inspiring giant redwoods or take a dip in the Navarro River. Then, backtrack to Boonville’s Pennyroyal Farm, the sister farmstead to one of Mendocino’s most beloved wineries, Navarro Vineyards. Sample rich goat and sheep milk cheeses, fresh and aged, exceptional pinot noir, and farm-made pickles and preserves. Sit out back, beside a gurgling fountain, and watch sheep meander beneath the vines. In the spring, a farm tour (11 a.m. daily) offers the overwhelming cuteness of nursing lambs and kids.

2) 6 p.m. Supper stop

For dinner, reserve a table at the Boonville Hotel, a former roadhouse that’s now a beautiful, family-owned inn with a wide porch, flickering fireplaces when the weather’s cool, and a seductive patio garden for outdoor dining during the warm months. The restaurant’s new chef, Perry Hoffman, is from Sonoma’s James Beard award-winning SHED and, before that, Napa’s Michelin-starred Étoile. Here, his prix-fixe menus (starting at $58) include lively dishes and unexpected flavor combinations. Imagine mussels with charred cabbage, grapefruit, fennel and seaweed or a whole stuffed quail with artichokes, shiitake mushrooms, bolting kale and brown rice vinegar.

3) 9 p.m. Change is brewing

After winding through the redwoods and along the coast, head for the former logging town of Fort Bragg, for some small town night life. The 135-year-old Golden West is a dive bar that was bought in 2015 by a couple who grew up locally and returned after living in Los Angeles. The bar has maintained its vintage character (neon signs, shuffleboard and pool tables, faded black-and-white photos of logging scenes) while upgrading its extensive liquor cabinet and serving excellent cocktails, and has occasional but unexpectedly good live music, as well as a Sunday Bloody Mary bar. Or, for a family-friendly pub in a tucked-away location, seek out Mendocino’s newest brewery, Overtime Brewery, which teams with Nye Ranch in making its exotic seasonal beers, like the “Thistle Dew” artichoke ale or Nye Ranch Cucumber Batch. Take a couple of crowlers — a 32-ounce can filled from the tap and sealed on site — of your favorite beer to go.

Saturday

4) 8 a.m. Super bloom

Tucked into a strip mall, Cafe Jaavy — the younger sister of the longtime local favorite, Los Gallitos — has colorful oilcloth tablecloths, a salsa bar and a breakfast menu that includes savory Mexican breakfasts like chilaquiles (tortilla chips simmered in a flavorful, mildly spicy sauce, served with beans and eggs, $9.50) and standout huevos rancheros with chorizo ($9.50), plus sweeter offerings like banana and berry crepes ($8.99) and generous smoothies ($4.50) made with fresh fruit. The Tropical, with mango, apple, pineapple, melon, chili and lime is particularly tasty. Then, head for the 47-acre Mendocino Coast Botanical Gardens, where 124 species of rhododendrons put on a spectacular show in April and May.

5) 11 a.m. Sweet soak

Drive south to Mendocino village to walk its photogenic streets and gawk at the immaculately preserved Victorians. Pop into Frankie’s for a scoop of locally made Cowlick’s ice cream. Among the cafe’s 16 rotating flavors are chai, Campari grapefruit sorbet, yellow cake batter and mushroom. Then, take a restorative soak in Sweetwater Spa’s communal — and clothing optional — eight-person redwood tub, sweat in the cedarwood sauna, or indulge in a massage (starting at $110 for 50 minutes). There are also private tubs ($25 per hour), which are enclosed but open to the sky; if a starry soak is your thing, Sweetwater is open until 9 p.m.

6) 12:30 p.m. Pizza pit stop

Next door, Cafe Beaujolais’s weekend-only takeout window, the Brickery, serves pizza ($13) with big, perfectly charred air pockets and daring toppings, like Moroccan-spiced rabbit and garlicky New Haven-style white clam pizza. On sunny days, the backyard garden is idyllic for sharing a pie and savoring a glass of rosé or a craft cider.

7) 2 p.m. Glass for the masses

Fort Bragg’s signature attraction, a former town dump that was transformed by time into a beach of gleaming sea glass, has been badly picked over and is no longer the dazzling sight it once was. For a glimpse of its former glory, head to the odd little International Sea Glass Museum south of town, where Captain Cass sells bags of so-called Seed Glass ($4.95) to replenish the beach’s supply. Across Highway 1, the Glass Fire Gallery displays fantastic blown-glass creations in the form of jellyfish chandeliers and mushroom-shaped table lamps. While in the area, go for a stroll along the newly opened Noyo Headlands Coastal Trail. After more than a century of the headlands being occupied by a sprawling mill site, the town now has access to its coastal bluffs, where California poppies blaze orange in the spring, when it’s also possible to spot migrating whales spouting offshore.

8) 3:30 p.m. Local treasure

For a dose of Mendocino’s wonderful eccentricity, visit The Larry Spring Museum of Common Sense Physics, a tiny two-room storefront museum that celebrates the life and work of the local inventor, lay scientist and World War II transport pilot, Larry Spring. In the same small building, Lost Coast Found has a charming selection of vintage home goods: midcentury stereos, cheery 1970s-era coffee cups, along with used books, postcards and miscellanea.

9) 5:30 p.m. Fresh caught

Have an early, California-style dinner by the water in Noyo Harbor, where you have a difficult choice of dining options. For fresh, crispy fish and chips, bundle up and sit on the riverside deck at Sea Pal Cove, where dinner guests include sea gulls, there are $5 pints of high-end craft beer, and views of passing fishing — and, in season, whale-watching — boats. A few doors down, Princess Seafood Market & Deli is a woman-owned and -run fishing operation with its own boat and seafood restaurant. Princess serves reasonably priced, locally caught seafood, including whole Dungeness crab ($27.95), barbecued Royal Miyagi oysters ($12.95 for a half dozen, and a grilled prawn po boy ($15.95). During chilly coastal evenings, the deli’s tented seating area provides heat lamps and freshly laundered blankets. Then, pick up a Coast Packet and take a gamble on a local performance. One of the joys of small town cultural life is the unexpectedness of what’s available from week to week, whether it’s the wonderful independent Flynn Creek Circus or a riotous political play at the Mendocino Theatre Company.

Sunday

10) 9 a.m. The Greenwood Good Life

On your way through Mendocino, grab a takeout breakfast — an organic housemade bagel with lox and “all the veggies” ($12.50) or “market-inspired” quiche ($8) — at Mendocino’s Good Life Cafe. Sip your coffee to-go as you drive a breathtaking stretch of Highway 1 to the village of Elk, population 200. Tote your breakfast down to Greenwood State Beach to sit on a piece of driftwood, look out over the volatile Pacific and take a long breath of sea air. Then, visit Elk Greenwood Museum and Visitor Center — originally the town’s post office — to learn some Greenwood lore from the center’s knowledgeable docents.

11) 11 a.m. Wine Down

Take Philo-Greenwood Road back to Anderson Valley and taste your way out of town. The options can be overwhelming, but the redwood tasting room at Toulouse Vineyards and Winery is especially beautiful and its wines are excellent renditions of classic local varietals: Alsatian whites and pinot noirs. For three wineries in one Spanish-style plaza, stop at The Madrones complex, where Drew Family Cellars, Smith-Story Winery and the newly opened Long Meadow Ranch, which has estate-grown Burgundian varietals, share a plaza.

12) 12:30 p.m. History lesson

Cut east over Route 253 — a spectacular 16-mile drive across hilltops of moss-draped California live oaks — to Ukiah, Mendocino’s 16,000-person county seat. Dedicated to an extraordinary, but largely forgotten painter, the Grace Hudson Museum and Sun House displays Hudson’s striking and distinctly empathetic portraits of native peoples and immigrants, exhibits the work of local artists, and offers tours of Hudson’s Arts and Crafts home, which she called Sun House.

13) 2 p.m. Buddhist brunch

Head south to the City of 10,000 Buddhas, a former California State Mental Hospital that is now a Buddhist community and monastery. The campus’s distinctive arched entrance is undergoing renovation, but its roaming peacocks, evocative institutional architecture and Jyun Kang Vegetarian Restaurant, which serves tasty vegetarian dishes to a mostly local crowd, remain. Or hop down the 101 to Hopland, where Rock Seas serves an ever-changing menu that riffs on brunch classics — like coconut French Toast with star anise, coconut, brown sugar and mango ($12).

Lodging

In the last two years, two long-awaited new hotels have opened on the Mendocino coast. The Harbor House Inn, in Elk, is a 1916 redwood home which was originally built by the local logging company and designed to showcase the beauty of the region’s lumber. After an eight-year renovation, the inn reopened in May of 2018 with 10 rooms (starting at $355, breakfast included) and a destination restaurant.

#travel news a30 #travel news dover #travel news europe #travel news gloucester #travel news uk trains #travel news uttoxeter #travel news vancouver #travel news websites #travel news york #TravelAwesome

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lioden-sim · 8 years ago

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Art Update: Crafting, New Beetle, Artist Library?

Two New Bases!

Redwood - Red Dark Solid Common - this is a Custom Base available in Oasis or Base Applicator. Dinar - Golden Dark Countershaded Special - this is Breed Special Base available via breeding - for example, Ebony or Cinnabar work the same way.

Craftable Items!

Hippo Skull Decor can be now crafted from 30x Hippo Skulls. Hyena Kingdom can be now crafted from 30x Hyena Lands. Guernsey Lily [2] can be now crafted from 30x Guernsey Lily [1].

Wait, what's that last thing? You can now find Guernsey Lily in explore as a droppable, 1 use flower decor! It is possible to find it in all zones, but only during Wet Season (lucky it's June, right?)

Decors Caught Up

Poses and Cub Stages had following decors updated:

Flesh of the Unworthy + black + white versions (holy crap that took 18 hours alone) Derpy Hyena, Goat Pelt, Ripped Chin, Violet Garland, Bloody Feast, Warthog Piglets, Cold Breath, Claw and Teeth Necklace, Flamingo Feather Decor, Little Whisper

Exciting, only a handful of decors left to update, really ;0;

New Beetle!

Metopodontus mirabilis is a new Rare Explore beetle.

Colours are: Common - Brown, Orange Uncommon - Red, Yellow Rare - Opalescent

Art Thread had an Update!

Firstly, we added Custom Decor .psd for Smilus AND we updated Mane Specific .psd for upcoming July mane - Blade Mane.

Secondly, the Art Thread has following new big files:

BG Southern Wetlands - NEW Aging Aardwolf - NEW Hungry Egg-Eater - NEW Angola Colobus - NEW

May Storyline Stuff, as Promised

Stages of drawing Vashkartzen Decor - NEW Drawing Vashkartzen Banner - NEW Sketches for May Chaptes - NEW May Storyline Chapter 1a - NEW May Storyline Chapter 1b - NEW May Storyline Chapter 2 - NEW May Storyline Chapter 3 - NEW May Storyline Chapter 4 - NEW

But.. WAIT! Artists! That's not all!

I want to announce something important. As an artist who came to be thanks to a sim game and internet, I always am looking to pay back that karma to the world. We value all artists on Lioden, and we do our best to provide a welcoming community for all that wish to earn assets or money using our boards. We've noticed there's many raising talents of commission market that I myself once was a part of. I started in 2010 as a humble artist for a (no longer alive now) sim game. I was noticed, met people, worked hard on my commissions, many other games, and it all led to Lioden. That's the dream - pay for your food with your art.

What I want to say, is that my mind is always open, and we as the team are open for future and whatever it brings. We are proactive about it, though, and we're on a lookout.

Send me your portfolios - for keeps, we're not really looking for anyone right now, but we want to make a library of people who want to put themselves out there. I will store them in a special folder and when days arrive when any of Lioden owners (or their friends) needs an artist for whatever reason, let it be Lioden or any other project, we'd like to always be sure that hey, this person needs commissions, and we need a specialist in ___ area. You can't really lose anything here, only potentially gain a commission!

Send me your gallery links, most preferably - but if you have .pdf portfolios etc I am open too. You can be a human art designer, background painter, logo designer, dragon specialist (well, we'd rather not browse xxx artists...). We want to store everyone! If you like that idea of an artist library with link to your portfolio and contact being stored in my hands - hit me up.

Summary - Put yourself out there - send us your portfolio link for any time in future we'd ever need an artist for a project or big commission. Future might cover years, of course, we're not a big tycoon here but we do have many, many projects, and we have many friends too.

Bug Fixes Summary

* Rejecting trade offers will no longer cause the items offered to disappear. * Currency will now properly return to your account if you have offered currency on a trade, then bought out the trade with your offer still up. * Energy will no longer reset to 80% when not doing energy gaining/losing actions. * Energy will also no longer fail to regenerate when your king is fed properly. * +0 SMR will no longer display when amusing/feeding your lions through their pages. * Helper Paws will now display properly in Inboxes and PMs.

Reminder to Players

Please remember if another player is saying something like “Please send this to my friend, I cannot transfer this, I have some internet issue” it is most likely a lie to bypass embargo on their account - do not assist. Best way is to inform moderators to make sure players don’t try to bypass restrictions put in place for breaking rules and if a player is having some issues for real, the team can come and check out a glitch/problem in person. Please, report players if you see rule breaking asap in general, specially in chat - moderation (a bit like police) relies on reports. Sometimes they are around in chat but maybe at that minute they're replying to a PM or handling a ticket and won't notice a chat rulebreak. Do not hesitate to report problems - we strive to have comfortable, pleasant community. One last bit. Please do not get Lioden involved in personal issues from other websites and real life. We will ONLY react to rulebreaking on site - harassment, scams and lies, for example - provided we have evidence to back it up. We really can't step in if you broke up with your boyfriend and he has all your lions. Sorry.

Remember that June event will end on June 30th at 11:59 pm and all your currency will be stored on your account until next year. Pssst hey. Yeah. Missing mutation files will be updated almost daily from now on - couldn't fit into this update. Shad added new tags in June, Appreciation and Misc., check them out as usual!

Raffle Lioness

Congrats Allóthriskos (#35103)! You have won the last raffle lady! New lady with the Sunset over Entabeni BG is up for impressing in Special Lioness area in Explore or in NEWS section under News Post List! ;D

Polls and Dev Notes

Looks like you guys decided to see the manes being rewards for storylines! Thanks for your thoughts :D So, new poll LINK Idea: Craftable marking or base applicator? :O 30x of something (we'll figure that part out later), craftable, into, for example, Red Lace..?

#lioden-sim #lioden-news #lioden

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abiteofnat · 8 years ago

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HOW TO BE VEGETARIAN WITHOUT EVER EATING A SALAD!?

Because lord knows, nothing is as boring and less filling than a salad. If you disagree consider yourself a blessed human, and I bet your thighs don’t rub when you wear a dress in hot weather. I always thought I had a salad-lover thigh gap until I went to Greece and lost the first layer of skin due to being shaped like a thick-thigh mermaid who really loves pita bread, and leggings NOT being an option.

NONE THE LESS, if I had a cookie for every time someone said “I bet you eat a lot of salad” each time I revealed the startling revelation that I’m never going to eat meat in my life, I would have diabetes. There’s something about the word “vegetarian” that leads people to believe we a) are a sad group of people greatly lacking happiness in life, b) are inherently healthy (which like, yeah, we ARE healthier than the daddy eating a 20 oz. steak), and c) MUST be into raw vegetables as snacks and consider fruit dessert. It never ceases to amaze me that then when I add I’m a food blogger, people freak the flip out because what on EARTH could an herbivore eat that’s decently interesting?

Well, turns out a lot. Sorry to everyone who loves to mouth off their disappointment in my personal decision that will never change, or who really think that by food shaming me you can suddenly make me want to eat meat. Guess what! This moral decision has nothing to do with you! Enjoy your high cholesterol! But, part of my hopes in running this blog is that I’ll inspire a couple others to find fresh, healthy food appealing, or to just go try new places. Meat eaters or not, there’s so many incredible veggie-friendly meals out there that really don’t require a heavy protein punch to be filling and delicious. Give me a chance.

So, without further ado, here are my current top 3 meals that are shockingly flavor-packed and nutrient-filled for your dining pleasure.

1. TRUE FOOD KITCHEN

True Food Kitchen is a new kitchen that opened up in Chicago a couple months ago after finding success in Arizona and other warm places that don’t consider deep-dish pizza an acceptable dinner, and the menu is a vegetarian/ gluten-free heaven. While Native Foods is my #1 for full vegan meals, it’s more Corner Bakery style and not as formal sit-down or where you want to take your parents. True Food has one of the most enjoyable ambiances in the city, with open window walls and wooden slats with greenery growing through them, white chairs and green leather benches, and warm lighting that almost feels like sun is shining down on you. The wine list is delightful with options from all over and low prices for a gracious amount of wine, and there is literally nothing bad on the menu food-wise. My two favorite items are the butternut squash pizza with vegan almond ricotta (house made!) and the seared tuna salad, which tastes like a poke bowl but with more greens. Add some red wine and then finish it off with the kale guac and some crispy bread bites, and it’s a meal worthy of returning for. I LOVE TRUE FOOD.

http://www.truefoodkitchen.com/wp-content/uploads/2015/10/TrueFoodKitchen_Chicago_Full_Menu_01042017_WEB.pdf

2. BEATRIX

Ok I know I’ve written about Beatrix before, but everytime I go back I find something new on the menu and FLIP OUT over how good it all is. This weekend we went for late brunch/ brinner, and along with my Bloody Mary I got the “eggs your way” with two over-medium eggs, hashbrowns, fruit, and two whole-grain pieces of toast. It sound so simple, but there’s something so delicious and elegant about breaking a yolk with a piece of toast and then feeling like the four strawberries are making it healthy. My friend got the lemon pancakes that were LOVELY and coated in lemon zest and powdered sugar, with blackberries and maple drizzle. C’mon, create a more delicious plate of food! I splurged and tried their triple-chocolate gluten free cookie as well, because there’s a FULL BAKERY section with some of the most beautiful baked goods I’ve ever seen. LOVE IT. Pro Tip: Try the Mexican Iced Coffee while you’re waiting for your table by the coffee bar, it’s rich with cinnamon but so cold and refreshing.

http://beatrixchicago.com/rivernorth/menu/

3. WISHBONE

Wishbone Diner is THE PLACE TO BE WHEN YOU’RE A LIL HUNGOVER BUT READY TO EAT. With a heavily southern-influenced menu and tons of plates marked “vegetarian,” there’s so much to try here. I got the vegetarian platter which is basically where you combine a bunch of sides to make your own perfect brunch, with a corn muffin and cabbage slaw included in the starter price of $9. What a freaking steal. I got the cheese grits (!!!), house potatoes grilled up with onions and spices, and then fresh fruit that wasn’t just a dinky little cup of melon, but real hunks of juicy fruit like it’s springtime for REAL here. Let me go back to the corn muffin though: OH. MY. GOODNESS. Their house baked corn muffins are big, brown, crispy, and so buttery and soft on the inside that they melt in your mouth upon contact. I blacked out the first bite of the first corn muffin I ever had there, and thinking about it now is making me salivate a little. This is no dry cornbread muffin: this is a work of art. I genuinely LOVE southern-style food and the rich flavors they incorporate, like using whole milk & cream and the spices that place you right in the heart of New Orleans if you close your eyes.

http://www.wishbonenorth.com/menus.html

See guys, I TOLD YOU it was fun to eat like a vegetarian. Try me on this one. I promise you’ll be startled to learn that life as a veghead? Pretty tasty!

Until next time, Happy Eating!

-Natalie

#foodblog #chicago #vegetarian #veghead #veggies #veganfriendly #fresh #hea;thy #guiltfree #southernstyle #brunch #lunch #pizza #yasss

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tagamark · 6 years ago

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The Rains Bringing New Life

New Post has been published on https://tagasafarisafrica.com/the-rains-bringing-new-life/

The Rains Bringing New Life

With droughts in recent years all over South Africa, and a long dry winter in the Timbavati Nature Reserve, we have been blessed in late 2018 and early 2019 with a few wonderful downpours.

String of stars (Heliotropium steudneri)

The Sharalumi river in front of Kings Camp, usually a dry riverbed, started flowing, and the bush has burst into life with hundreds of different creatures and flora, some that have not been seen for many months.

Yellow justica (Justicia flava)

It is incredible that creatures such as frogs and terrapins can survive for months buried in mud, only to appear and spring to life when the ground softens with rain.

Prickly malvastrum (Malvastrum coromandelianum)

From early morning until dusk one hears the glorious trill of the woodland kingfisher – the arrival of this intra-African migrant a sign to us that summer has arrived. Further into the bush one can often hear the deep booming chorus of Southern ground hornbills as they start their day.

The Sharalumi river

Summer, and especially the rains, brings the bush to life, and a game drive or a walk through the bush delivers sightings of not only the favoured big five and other large mammals who at this time of year are all joined by new calves, pups and cubs. Reptiles, amphibians, insects and birds abound after the first rains.

Weaver bird nests hanging over the river

For the avid bird watchers, our resident feathered friends are joined by migratory birds of all shapes, colours and sounds, which can even convert a guest who has never been interested in birds to be checking off lists and appreciating the wonders of the bird world through binoculars and camera lenses.

The nest of a foam- nest frog (Chiromantis xerampelina) attached to a leadwood (Combretum imberbe)

On a regular game drive at this time of year one can see birds such as brown-hooded, woodland and pied kingfishers, pearl-spotted owlets, giant eagle owl, European, little, and southern carmine bee-eaters, kori bustard, red-crested korhaan, Diederik, Klaas’s, Jacobin, red-chested and great spotted cuckoos, Bateleur eagle, Wahlberg’s eagle, African fish eagle, tawny eagle, red- footed falcon, brown-headed parrot, African green pigeon, European and lilac-breasted rollers, and numerous storks and vultures. Just to name a few.

One of my favourite bird sightings at the moment is the very well camouflaged and normally quite boring red-crested korhaan. In summer however, the male has to bring attention to himself to find a mate. The bush rings with the male’s breeding call – a series of clicks followed by “kyip-kyip-kyip” notes. And then in spectacular display flight, the male launches 10-30m up into the air, throws itself backwards, tucks in its wings and feet and falls to the ground, spreading wings at the last moment.

A bee nest within a fallen tree

While the birds are all in full display at the moment to find breeding partners, the mammals have already had their young in time for the lush greenery – the dual purpose of providing hiding places and food.

A glimpse of a woodland kingfisher (Halcyon senegalensis)

Summer is sometimes a time when it is more difficult to find the big five for guests, with the thick vegetation and long grass hiding innumerous creatures, the rains washing away tracks and puddles in the bush allowing many animals to not have to walk far for water. However, at Kings Camp we are so lucky to have the most incredible sightings every single day!

Elephant herds are plentiful at the moment, complete with tiny calves with huge personalities. Several times a day the herds visit the many waterholes and mud wallows, and give us a spectacular display of drinking, spraying, bathing, wallowing and playing with so much character that it is difficult not to compare them to humans.

Marsh terrapin (Pelomedusa subrufa)

One young elephant that I have seen around recently appears to be leucistic – he still has patches of colour, but is pink behind the ears and on some parts of his legs, has light eyes, and blonde eyelashes, tail tuft and toenails.

Terrapin tracks in the riverbed

A walk along a riverbed reveals tracks of hundreds of creatures big and small, from elephants, hippos and leopards, to the parallel tram-line tracks of terrapins and tiny bounding tracks of frogs. The chorus of the many different species of frogs at night is something to be heard. The delightful popping sound of the bubbling kassina is joined by the croak of the southern foam nest frog and many others.

Banded groundling dragonfly (Brachythemis leucosticta)

The strange looking white balls hanging from trees and on rocks above water are the nests of the grey tree frog, or southern foam-nest frog. The females secrete a fluid, which they whip up into foam with their back legs and lay their eggs inside the ball. Several males will join in and add their sperm to the nest to fertilize the eggs. The foam hardens on the outside, therefore protecting the eggs from desiccation and predation. Once hatched, the tadpoles drop straight into the water.

Tree squirrel tracks in the muddy riverbed

Wild flowers are also plentiful in the summer, and can only be truly appreciated viewed up close on a bush walk, as many of them are very small but exquisite.

The Sharalumi river at sunset

More storms and rainfall are forecast soon, and even though we have already had some good rains, we need so much more, to sustain the bush and its inhabitants for the next year. And we will continue to appreciate its bounty.

A male nyala (Tragelaphus angasii) in front of the lodge

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makeuptips10-blog · 6 years ago

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Everything I Want to Eat in New York

New Post has been published on https://www.claritymakeupartistry.com/everything-i-want-to-eat-in-new-york/

Everything I Want to Eat in New York

Photo: Jens Ingvarsson. Style: Jamie Frankel. Hair: Jasmine Reed. Makeup: Ashleigh Ciucci.

In New York, there’s an urban legend of a single city-dweller with so little closet space she’s forced to store her sweaters in the stove. A slight exaggeration, yes, but it’s not the furthest from the truth. New Yorkers do have a reputation for rarely setting foot in their kitchens, but who can blame them when the city offers such a dizzying array of cuisines.

One New Yorker finding her bliss in the city is Jordan Boswell. Born in Southern California, raised in New Jersey and having attended college in Los Angeles, Jordan spent her early life crisscrossing coasts before moving to New York in 2016. Now settled in the East Village, she is a community manager for SheKnows Media by day and can be found delighting in the best bites the city has to offer by night. In her hunt for the best bagels, burgers, pizza, pasta, tacos and dim sum, she’s found a pretty brilliant way to explore other cultures in the city she now calls home.

We got Jordan to share her must-try restaurants, the weirdest thing she’s ever eaten, what’s on her NYC food bucket list and why she feels no shame in embracing the term “foodie.” Read on for how this new New Yorker enjoys life one bite at a time.

STYLECASTER: Let’s dive right in — what are your favorite foods? Jordan Boswell: This is such a toughie, because I love foods from all different cuisines as long as it’s done well. But definitely at the top of the list are sushi, New York pizza and bagels, poke bowls and anything with truffles! And can’t forget the Fedora Burger from Bar Sardine. It’s unreal — if it were up to me, I’d indulge in that every day!

SC: Besides superior pizza and bagels, what’s your favorite thing about the food scene in New York? JB: The diversity of cuisines here is amazing — there’s options for any craving. If I’m craving dim sum, I can go to Chinatown for authentic soup dumplings. Or I go to an an amazing Chinese spot in the West Village that’s my current favorite underrated gem.

SC: What’s your all-time favorite NYC restaurant? JB: Buddakan is probably my absolute favorite. It is definitely one to be saved for a special occasion, but the food is phenomenal, and the atmosphere is unbelievably cool. If you go here, you need to order the short rib scallion pancakes and edamame dumplings — they’re both sublime.

SC: New Yorkers have a rep for eating out a lot. Tell us the truth, when was the last time you turned on your stove? JB: I really do try to cook at home! At the very least I like to make my lunches for the week. Let’s see, the last time I turned on my stove was probably last Wednesday — so over a week ago? Oops.

Photo: Jens Ingvarsson. Style: Jamie Frankel. Hair: Jasmine Reed. Makeup: Ashleigh Ciucci.

SC: How do you find inspiring recipes when you’re cooking at home? JB: I usually head to Epicurious or Bon Appétit, and plug in the ingredients I have around my apartment and can usually find a great one. I also have a cookbook of family recipes I’ll go through in a pinch.

SC: Okay, so what do you love to cook at home that feels fancy, but is actually super simple? JB: My favorite weeknight meal is this super-easy pasta my college roommate showed me. It’s made with spaghetti, olive oil, beaten egg, oregano, salt and red pepper flakes. Feels way more refined than it is!

My go-to make-ahead lunch is inspired by a dish from one of my favorite L.A. spots Zinqué. It’s a brown rice bowl with grilled chicken, cherry tomatoes, onions, avocado, arugula, lemon, salt, garlic powder and sriracha aioli. You can make a bunch in advance, and it’s SO tasty. A lifesaver on days you don’t want to turn on the stove!

SC: How did you develop an adventurous attitude toward food? JB: I’m lucky to have a father who went to culinary school and a mother who owned her own catering company, so my parents definitely raised me to both appreciate good food and be excited to try new foods at any opportunity. I’m the opposite of a picky eater — I love trying new things. Even if you don’t like it, you can at least say you know for certain that you don’t. Expanding your culinary horizons is one of the greatest joys in life, not only for a tasty meal but also to experience a new culture or dining experience.

SC: Be honest — what are your feelings about the word “foodie”? JB: I don’t hate the term foodie! I know it gets a bad rap and is associated with millennials and our pretentious “rather eat avocado toast than buy a house” mentality, but I think there needed to be a word for the modern-day epicurean and “foodie” covers it. I would definitely say I’m a foodie.

SC: So, what foods are on your NYC food bucket list? JB: So many things! But definitely the elusive and scarce burger from Raouls — it only serves a handful each night — , chocolate chip cookie shot from Dominique Ansel and Bee Sting Pizza from Roberta’s.

SC: Complete this sentence: You aren’t a true New Yorker until you’ve tried… JB: A TRUE New York bagel! My favorite is an everything bagel with lox spread, capers, onions and tomatoes.

SC: Finally, how would you sum up your philosophy on food? JB: Simply put, life is too short to not eat good food.

This post is sponsored by DOVE® Chocolate.

Source: http://stylecaster.com/new-york-food-bucket-list/

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kidsviral-blog · 7 years ago

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Even If You Don't Love Football, You Can Enjoy These NFL-Inspired Mixed Drinks.

New Post has been published on https://kidsviral.info/even-if-you-dont-love-football-you-can-enjoy-these-nfl-inspired-mixed-drinks/

Even If You Don't Love Football, You Can Enjoy These NFL-Inspired Mixed Drinks.

Football season is finally here! For most people, that means football parties, fantasy football drafts and merrymaking. Although your TV is going to be swamped with Bud Light commercials in between the plays, with the help of barinacraft.com we have compiled a list of cocktails that pair well with your favorite team, so he can watch the game without feeling as bloated as a lineman.

Even if you don’t like watching football, these tasty drinks will surely make your experience a little better.

1.) The Seahawks’ Emerald City: coconut rum, green melon liqueur, blue curacao liqueur, sweet and sour mix, lemon-lime soda.

barinacraft

2.) The Rams’ Greatest Show on Turf: absinthe, angostrua bitters, dry vermouth and gin.

barinacraft

3.) The 49ers’ Barbary Coast Cocktail: gin, whiskey, white chocolate creme de cacao and half and half.

barinacraft

4.) The Cardinals’ Cardinal Coctail: creme de cassis, red wine.

barinacraft

5.) The Buccaneers’ Bumbo: rum, water, brown sugar, nutmeg

barinacraft

6.) The Saints’ Sazerac: rye whiskey, absinthe, peychauds bitters, sugar cube, lemon peel.

barinacraft

7.) The Panther’s Carolina Iced Tea: spiced rum, vodka, peach liqueur, peach schnapps, sweet tea.

barinacraft

8.) The Falcons’ Scarlett O’Hara: Southern Comfort, cranberry juice, lime.

barinacraft

9.) The Vikings’ Purple People Eater: parfait amour, gin, lemon juice.

barinacraft

10.) The Packer’s Brandy Old Fashioned: brandy, angostura bitters, sugar, water

barinacraft

11.) The Lion’s Tail: bourbon, pimento dram, lime juice, syrup, aromatic bitters.

barinacraft

12.) The Chicago Bears’ Chicago Cocktail: brandy, orange liqueur, aromatic bitters, champagne

barinacraft

13.) The Redskins’ Cherry Blossom: brandy, cherry brandy, dry curacao, grenadine, lemon juice, cherry.

barinacraft

14.) The Eagles’ Aviation: gin, egg whites, sugar, lemon juice.

barinacraft

15.) The New York Giants Cocktail: rye, lime juice, sugar cube.

barinacraft

16.) The Cowboys’ Cocktail: whisky, cream.

barinacraft

17.) The Chargers’ Seabreeze: vodka, blackberry brandy, blueberry and rasberry schnapps, orange and pineapple juice.

barinacraft

18.) The Raiders’ Cocktail: silver tequila, black rum, cola.

barinacraft

19.) The Chiefs’ Ice Water: gin, vodka, lime juice, lemon-lime soda.

barinacraft

20.) The Broncos’ Orange Crush: vodka, triple sec orange, orange juice.

barinacraft

21.) The Titans’ Lynchburg Lemonade: Tennessee whiskey, sweet & sour mix, orange liqueur, lemon lime soda.

barinacraft

22.) The Jaguar: bourbon, unsweetened tea, orange juice, black tapioca pearls.

barinacraft

23.) The Colts’ Horse Neck: bourbon, ginger ale.

barinacraft

24.) The Texans’ Longhorn: lemon rum, orange rum, vodka, orange vodka, orange soda.

barinacraft

25.) The Ravens’ Purple Hooter: vodka, raspberry liqueur, cranberry juice, lime juice, soda water.

barinacraft

26.) The Steelers’ Black & Gold: vodka, gold flaked cinnamon schnapps.

barinacraft

27.) The Browns’ Cocktail, gin, light rum, dry vermouth.

barinacraft

28.) The Bengals’ Cocktail: beer, soda water.

barinacraft

29.) The Jet’s Manhattan: rye whiskey, sweet vermouth, aromatic bitters, stemmed cherry.

barinacraft

30.) The Buffalo Bill: apple cider, bourbon.

barinacraft

31.) The Dolphins’ Mojito: white rum, sugar, lime, mint leaves, club soda.

barinacraft

32.) The Patriot’s Red White and Blue: water, cointreau, campari, cranberry liqueur, triple sec, blackberry liqueur, blue curacao, cherry liqueur, creme de noyaux, strawberry liqueur, grenadine, white creme de cacao, anisette, creme de cassis.

barinacraft

Would anyone mind if we change the Redskins’ name to the Cherry Blossoms? Sure it’s not the most masculine name, but man is that drink delicious.

Read more: http://viralnova.com/football-cocktails/

#football cocktails #football mixed drinks #nfl cocktails #nfl mixed drinks.

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tonyduncanbb73 · 7 years ago

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New England News: James Beard Semifinalist Restaurant Expands in Portland

And other regional food and beverage updates beyond Massachusetts

Broadening the scope a bit, here’s the latest restaurant news from beyond Greater Boston; we’re keeping an eye out for dining developments throughout New England. This piece is updated on a rolling basis, covering restaurant openings, closures, and more in Portsmouth, Providence, Portland, and elsewhere.

Check back for updates — the most recent ones will always be at the top — and email [email protected] with any news tips pertaining to New England restaurant news beyond Boston.

Note: Jump to the bottom of this page for a list of other links pertaining to New England dining, including a guide to Portsmouth and Kittery, an archive of Maine news, a map of the hottest new restaurants in Providence, and more.

February 20, 2018

BIDDEFORD, MAINE — Stone Fort Distillery (26 Pearl St.) has opened in Biddeford — although a grand opening is planned for March. The distillery is producing vodka and whiskey and showing them off in cocktails such as lemon drop martinis and Moscow mules.

CARRABASSETT VALLEY, MAINE — Hunker Downis now open at Sugarloaf, serving American classics and landing itself on Eater Maine’s latest heatmap of hot new restaurants in the state. Menu items include steak frites, spaghetti and meatballs, and other hearty appetizers and entrees perfect for scarfing down after a ski run or 20.

MAINE — Speaking of Eater’s Maine Heatmap, why not check out the rest of the latest update as well? The map features the nine hottest restaurants in the state right now. From Elda in Biddeford (140 Main St.) to Taverna Khione in Brunswick (25 Mill St.), the cuisines currently span Greek, seafood, and comfort food options.

MANCHESTER, NEW HAMPSHIRE — The Breakfast Club (no relation to Boston’s diner by the same name) opened a few months ago in Manchester (342 Cypress St.), and it serves egg tacos among other standard breakfast items. Nearby, Ritu’s Spice Utsav(484 South Main St.)is also up and running with a menu of vegetarian Indian dishes, including dosa, chaat, curries, and tandoor.

PORTLAND, MAINE — Uncle Billy’s Bar-B-Cue (166 Cumberland Ave.) is opening soon, courtesy of chef Jonny St. Laurent, per the Portland Food Map. The chef had previously run Uncle Billy’s Resto-bar at 653 Congress St. in Portland, but it closed in 2007. St. Laurent’s comeback will heavily feature smoked meats.

Meanwhile, Orenda and Peter Hale have reopened their newly expanded restaurant, Drifters Wife, alongside their wine shop, Maine & Loire (59 Washington Ave.) — it was just a move next door, but it came with some useful extra space for a full kitchen and full bar. The restaurant was a semi-finalist for a James Beard award for Best New Restaurant in 2017.

The Maine Lobster Shackis getting ready to open (425 Fore St.) and hiring staff members in preparation. The restaurant promises to serve various chowders, seafood rolls and sandwiches, and salads, among other items. Follow along on the restaurant’s social media for details of the opening.

February 13, 2018

Chuck’s BARbershop [official photo]

Chuck’s BARbershop

CHESTER, CONNECTICUT — Grano Arso(6 Main St.) is now open within a former bank building in Chester, and it showcases a “modern yet familiar approach to traditional Italian cooking.” Chef Joel Gargano mills grain in-house for pasta and bread and has created a menu consisting of crostini, pasta dishes, and entrees ranging from monkfish stew to grilled pork loin with polenta and pesto. There are also cocktails, wines, and beer.

CONCORD, NEW HAMPSHIRE — Chuck’s BARbershop(90 Low Ave.) is a new speakeasy-style bar from the team behind Codex in Nashua, serving up classic cocktails in a space hidden behind an actual barbershop.

HARTFORD, CONNECTICUT — The newly opened Lo Sano Restaurant & Bar (678 Maple Ave.) has a menu full of Latin American classics, including mofongo (made with fried plantains), skirt steak with chimichurri, fried chicken, and tres leches flan for dessert.

NORTH WOODSTOCK, NEW HAMPSHIRE — Pemi Public House (115 Main St.) is a new option for those visiting the White Mountains. The restaurant serves sandwiches, soups, flatbreads, and hearty entrees like mac and cheese and pot pie, plus salads and appetizers. The restaurant also has open mic nights.

February 6, 2018

Katie Chudy/Eater

PORTSMOUTH, NEW HAMPSHIRE — A new cocktail bar has opened in the former Red Door space at 107 State St. The Nice is the work of Kevin Walsh and Bryan Emerson, alums of Moxy and Franklin Oyster House, and they’re running the bar from 6 p.m. on, six days a week (closed Tuesday). Drinks include the Venetian Monk (Bully Boy gin, chartreuse, aperol, lemon, and Peychaud’s) and Pearl Harbor (vodka, jalapeño-infused green chartreuse, pineapple, and melon).

PROVIDENCE, RHODE ISLAND — Coffee fans may soon get the chance to drink their favorite beverage in the presence of a double-decker bus. The Burgundian: Coffee and Waffles is a Rhode Island company that specializes in (as the name suggests) coffee and Liege-style waffles. Founder Shane Matlock purchased a double-decker British bus to restore and convert into a mobile coffee shop, where customers will be able to place orders through a service window but will also be able to enter the bus and partake in coffee and waffles on the second level. Matlock has launched a Kickstarter campaign to fund the bus conversion.

Xaco Taco is now open in Providence (370 Richmond St.), with ten versions of tacos (available as singles or platters) and a wide selection of tequila, plus beer, wine, and churro doughnuts for dessert.

A pop-up that serves sandwiches has debuted in Providence, from the same folks behind UMelt, a sandwich shop with locations at the University of Rhode Island and Brown. The aptly named Sandwich (stylized as ‘sandwich.’) pop-up operates out of the Brown UMelt location (267 Thayer St.) and offers build-your-own options, breakfast sandwiches, and 15 pre-set menu items.

SMITHFIELD, RHODE ISLAND — Laura’s Bar and Grill (945 Douglas Pke.) debuted in Rhode Island recently, with a menu of flatbreads, burgers, sandwiches, and other pub fare. There’s a selection of cocktails, plus sangria.

WARWICK, RHODE ISLAND — New Haven’s famous Frank Pepe Pizzeria Napoletana (which has a location near Boston, in Chestnut Hill) plans to expand to Rhode Island, opening in Warwick some time in April or May, the Providence Journal reports. The restaurant will feature a specialty brick, coal-fired oven that requires seasoning.

January 30, 2018

Facebook

Gelato Fiasco

BRUNSWICK, MAINE — The Gelato Fiasco— a Maine-based gelato producer that’s previously popped-up in Boston and has been “eyeing properties in Boston for a while” for a potential permanent location here — has first landed on a site a little bit more southern: Orlando, Florida. After producing gelato for distribution and gaining traction in Florida thanks to the state’s beloved grocery store, Publix, Gelato Fiasco has signed a lease for a space at 25 West Crystal Lakes St., planning to open in spring 2018.

LONDONDERRY, NEW HAMPSHIRE — Long Blue Cat Brewing (298 Rockingham Rd.) is up and running with pints, flatbreads, and snacks. Operating varied hours from Wednesday through Sunday, the brewery is the work of two friends, Jason Knight and Shane Sorenson, who are serving several different beers, including a honey ale, a traditional porter, and a kolsch, among others.

MANCHESTER, VERMONT — Mystic Cafe & Wine Barhas opened in Manchester (4928 Main St.), serving lunch and dinner — both cafe fare and entrees, including salmon tartine, Cuban sandwiches, pastries, grilled cheese and tomato soup, salads, and mussels. The restaurant also offers a full bar and wines by the glass.

PORTSMOUTH, NEW HAMPSHIRE — Poke hit Portsmouth with the opening of Ohana Kitchen several weeks ago (800 Islington St., Plaza 800). The restaurant serves customizable bowls of the Hawaiian dish, in addition to sushi burritos.

January 23, 2018

Dan Watkins for By Chloe

By Chloe in Providence

MANCHESTER, NEW HAMPSHIRE — Suzette Crepes & Waffles (62 Lowell St.) is a recent addition to Manchester, and it serves what diners might expect from the name. With stuffed crepes and waffles topped with various items (including Nutella), the restaurant is connected to Gaucho’s Brazilian Steakhouse.

PORTSMOUTH, NEW HAMPSHIRE — Seacoast Online shares the history and longevity of restaurateur John Mikolajcyk, who was born in Portsmouth 80 years ago and is still involved in the industry, as manager of the Portsmouth Elks Lodge.

PROVIDENCE, RHODE ISLAND — By Chloe, a New York City-born restaurant chain that has spawned locations in Los Angeles and Boston (with a couple opening soon in London), officially opened a new location in Providence last week at 223 Thayer St. The entirely vegan menu includes everything from avocado pesto pasta to various burgers, sandwiches, and breakfast items.

January 16, 2017

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Wow Barbecue skewers

PROVIDENCE, RHODE ISLAND — Wow Barbecue got its start as a food truck in Boston before opening restaurants in Malden and Brookline. Now, there’s a new restaurant in play in Providence, open at 183 Angell St., and it’s serving a menu of Chinese barbecue dishes, rice bowls, noodles, and several appetizers.

SEABROOK, NEW HAMPSHIRE — Brown’s Lobster Pound closed down in August 2017 after a fire, but the restaurant is on the verge of reopening, slated to make its return by April 1.

WEST HARTFORD, CONNECTICUT — A full-service restaurant and bar specializing in vegan food has opened in Connecticut from the same people behind Rooster Co. in Newington. Flora uses seasonal ingredients for its food and drink menu (there’s a juice bar in addition to wine and beer). In addition to falafel wraps, flatbreads, “mac-no-cheese,” and an avocado bowl, Flora serves the plant-based Impossible Burger. For any meat eaters who visit, Flora offers what it calls “viable fauna” or “sustainable and responsibly raised animal products,” like grass-fed beef, wild shrimp, and arctic char.

January 9, 2018

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Bissell Brothers

CONCORD, NEW HAMPSHIRE — Lunch Lady Food Truck debuted at the end of 2017 in Concord, serving a school-themed menu featuring items named for grades one through 10. There are burgers, barbecue pork nachos, Buffalo wings, and Reuben egg rolls, among many other items, including sides and drinks. Find it by the Everett Arena (15 Loudon Rd.), and keep an eye on social media for other locations.

DURHAM, NEW HAMPSHIRE — Burger joint Hop + Grind (7 Madbury Rd. — Madbury Commons) opened at the end of November. The restaurant butchers and grinds its own meats and makes its soda in-house. There are beef, chicken, and pork burgers and two versions of veggie burgers, plus chicken fried mac and cheese and a Nashville hot chicken sandwich. Hop + Grind also serves craft beer and ice cream malts.

MAINE — As a new year kicks off, Portland Food Map takes a look back at the year in 2017 — exploring new restaurants, notable events, trends, and obituaries — while looking ahead towards openings slated for 2018.

PORTLAND, MAINE — The Rock apparently has great taste in beer and sent an assistant to procure some. The famed Bissell Brothers Brewing Company (4 Thompsons Pt.) shared the story on Twitter: “An assistant for The Rock just showed up, he took a private jet here to pick up Substance cans. Got shown some credentials… either we just got massively played or THAT IS AWESOME!!”

Also in Portland, Definitive Brewing Company is under construction and could open in the spring at 35 Industrial Wy., near Allagash Brewing Company, according to the Portland Food Map. Few other details are available at this point, but stay tuned for more from Maine.

SOUTH PORTLAND, MAINE — The poke trend is creeping its way north to South Portland: Big Fin Poke, which specializes in the Hawaiian raw fish dish, is now open at 29 Western Ave., with this location joining a second in Westbrook, Maine. In addition to rice and salad bowls topped with seafood, chicken, beef, or tofu, Big Fin Poke also serves poke burritos, or seaweed wraps stuffed with sushi rice and proteins.

December 19, 2017

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Smoked pork loin chop at Nibblesworth in Portsmouth

KITTERY, MAINE — The Caribbean-inspiredBlue Mermaid Island Grill, which was previously open in Portsmouth, New Hampshire, for over 20 years, returns to the dining scene this week, opening its new Kittery location at 10 Shapleigh Rd. on Thursday, December 21, right next to Tributary Brewing Company. Opening weekend is reservation-only; call (207) 703-2754.

Checkout our beautiful, brand new store front, isn’t she gorgeous?! … . . #bluemermaid #bluemermaidkittery #kitteryme #kittery #newlocation #storefront #restaurantdesign

A post shared by Blue Mermaid (@bluemermaid_kittery) on Dec 16, 2017 at 10:26am PST

NASHUA, NEW HAMPSHIRE — Biryani Pot, which has a location in Framingham, Massachusetts, will add a location in Nashua (295 Daniel Webster Hwy.), and the grand opening will happen soon. The restaurant specializes in Hyderabadi cuisine, including biryani with chicken, goat, egg, shrimp, or vegetables.

PORTLAND, MAINE — Tuscan Table arrives at 390 Gorham Rd. in South Portland on Wednesday, December 20. The restaurant has ties to Royal River Grillhouse in Yarmouth, Maine, and Tuscan Brick Oven Bistro in Freeport, Maine. The restaurant will serve Italian cuisine.

In other Portland news, Bon Appetit recently featured a look at six of the city’s newest restaurants to check out, including Hunt & Alpine Club’s little sibling Little Giant (211 Danforth St.), which is both a restaurant and a market; Noble Barbecue (1706 Forest Ave.), which serves a “formidable” brisket sandwich and more; and Belleville (1 North St.), home of “legitimate Roman-style pizza.”

Eater Maine is also currently featuring some of the hottest new spots in Portland and beyond in the latest updated Heatmap; check it out here.

PORTSMOUTH, NEW HAMPSHIRE — A restaurant with a wonderfully silly name opened recently in New Hampshire, and it specializes in wood-fired cooking. Nibblesworth (409 The Hill) was started by wife-and-husband team Jenny and Tom Nelson, who launched the restaurant with a goal of taking “classic recipes and rejuvenat[ing] them for today’s palate.” The menu includes items like poutine, pierogi, seafood stew, and lobster tacos. As previously reported, it has taken the place of Blue Mermaid Island Grill, which closed in June and reopens in Kittery this week, as mentioned above.

December 12, 2017

Bill Addison for Eater

Sally’s Apizza

BIDDEFORD, MAINE — Nuts & Bolts Brewing Company inches closer to an opening this winter at 7 York St. in the Pepperrell Mill, per the Portland Food Map. The brewery is the work of Patrick Doherty and Deedra Zeeh, and they’re providing progress updates on social media.

CONCORD, NEW HAMPSHIRE — A new collaboration aims to bring tortillas made with local corn to a pair of restaurants in New Hampshire. Vida Tortilla unites the owners of Vida Cantina (2456 Lafayette Rd., Portsmouth) and Dos Amigos Burritos (26 N Main St., Concord, and other locations) with Tuckaway Farm (36 Captain Smith Emerson Rd., Lee), and they’ve launched a Kickstarter campaign to help pay for the equipment needed to produce the tortillas.

NEW HAVEN, CONNECTICUT — One of New Haven’s oldest and best pizza restaurants, Sally’s Apizza(237 Wooster St.), has been sold to new owners, as Eater reports. The names of those now involved will not be made public until January, but they apparently plan to try to expand the restaurant nationwide.

PORTLAND, MAINE — The Portland Harbor Hotel (468 Fore St.) will lean into the cold of winter with an ice bar and ice sculptures in its courtyard garden. From January 25 to 27, the Ice Bar will be open from 5 to 9 p.m., and tickets can be purchased online. There will be specialty cocktails and small bites available.

December 5, 2017

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Whiskey & Wine Concord

BIDDEFORD, MAINE — Elda opens its doors today, arriving at 140 Main St. with regional-inspired small plates from Bowman Brown, who relocated to the Northeast from Salt Lake City and is a James Beard-nominated chef. The restaurant is named for Brown’s grandmother and will initially serve food only, with wine, beer, and a full bar menu coming soon.

CONCORD, NEW HAMPSHIRE — From the same owners behind Gale Motor Co. in Manchester, Whiskey & Wine has been open for nearly a month in Concord (148 N. Main St.), and it serves exactly that, with 34 varieties of whiskey and American and European wines. The varied food menu includes items like miso and tonkotsu ramen, pulled pork tacos, sushi rolls, chicken potstickers, and seared scallops.

PORTLAND, MAINE — The Highroller Lobster, a popular food truck in Portland, now has a permanent home at 104 Exchange St. The restaurant opened over the weekend and will officially begin operations Wednesday through Thursday, starting on December 6, serving lobster in several different forms (including lobster grilled cheese), plus corn dogs, burgers, and a surf n’ turf option.

November 29, 2017

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The Wilder, Portsmouth

BIDDEFORD, MAINE — Rover Wood Fired Bagels and Pizza is now open at 111 Elm St. Founders Kimberly Chaurette and Alec Rutter, both alums of Somerville’s Forge Baking Company, started Rover as a bagel pop-up, appearing in Salem at Bambolina and local farmers markets. They’re now in business as a brick-and-mortar up in Maine, serving up bagels and sandwiches, with wood-fired pizza on the way before the end of the year.

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A brunch burger at Sonny’s, closing on December 31

PORTLAND, MAINE — Sonny’s, a nearly decade-old restaurant in Old Port (83 Exchange St.), will close at the end of the year. Taking its place: Black Cow, a burger-and-shake shop with an old-fashioned soda fountain. Jay Villani and Garry Bowcott, who own Sonny’s, Local 188, and Salvage BBQ, are behind the new project, and longtime Local 188 chef Nicholas Nappi (who took a hiatus from the group and worked at Eventide and Hugo’s in the interim) is partnering with them for Black Cow. December 31 is the final day for Sonny’s, and Black Cow could open as soon as mid-February.

PORTSMOUTH, NEW HAMPSHIRE — The team behind the Wallingford Dram — an excellent cocktail bar in Kittery, Maine — has opened a new spot in Portsmouth. The Wilder, a “no-rules New England gastropub,” is now open at 174 Fleet St., the site of the former United Kingdom-themed Coat of Arms bar. It’s open daily, with bar service starting at 3:30 p.m. with snacks, the full menu available starting at 5 p.m., and a late-night menu offered until 1 a.m. Dishes include everything from Scotch duck eggs to braised kid ragu, which most likely refers to goats, not children. For dessert? Apple cider beignets with maple sauce. And shakshuka makes an appearance on the late-night menu.

PROVIDENCE, RHODE ISLAND — A food hall slated for Providence just met its fundraising goal through a Kickstarter campaign. The forthcoming West Park Food Hall (233 West Park St.) will have a number of restaurants, a brewery, and a roastery, with communal seating and a roof deck. It raised more than $120,000, which will go towards various expenses, including design and legal costs.

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The second level at Thee Red Fez is now White Rabbit

In other Providence news, Thee Red Fez (49 Peck St.) is changing things up, converting the upstairs dining room into a cocktail bar with its own name, White Rabbit. Get dinner at the Fez Tuesday through Saturday, starting at 5 p.m., and drink snazzy cocktails upstairs Thursday through Saturday, starting at 5 p.m.

And in other Providence news, North is now up and running at its new location, the first floor of the Dean Hotel (122 Fountain St.). Stay tuned for details on what the team plans to do with the original space at 3 Luongo Sq. — owner James Mark promises a simpler neighborhood spot that could open in a few short months.