#sweetish original

[sweetish-original-story]

CH23 (tw comical use of strong language)

"-SO STRIKE A POSE!" Bobbin screamed at the top of her lungs, thankfully quieter by the primitive sound editing. "YES, ALWAYS! STRIKE A POSE JUST LIKE THAT AND YOU WILL SEE! NOTHING CAN CUT YOU DOWN! POWER AND GRACE COMES FROM YOUR HEART, SO BE COLURFUL AND FREE! HAIR...CLOTHES...THEY ARE JUST AN ACCESSORY! YOU ARE THE ART! THE TRUE HAIR PEICE-" she spun around in a circle on her blue ballet shoes, showing off her 2D sparkling cerulean tutu, before gracefully leaping in slow motion from the stage to the very end of the catwalk, spinning once again, spotlight shimmering against her bald and glittery head, before landing backwards with one leg in the air and making a heart with her fingres. "IS LOOOOOOOOOVE!"

And everyone started Vogueing.

"I don't get it." Dulce said flatly, putting down his wine glass. Sammy turned to him so fast her own hair could have sliced him in half. "WHAT." Sammy took a deep breath. "Don't. You. Get???? :)"

"I mean..." he continued, "What was the point of trying to find the scissor thingy-"

"OBSIDIAN FIRST SHEAR." Sammy corrected with all the venom she could muster.

"OBSIDEEN FOWRST SHEEW-" He mocked. "-If all they were going to do with it was give it give it back to them? They could have literally made any outfit, any material, they could have taken all that power and use it to make their lives perfect! Heck, half their freinds are dead, they should have gotten revenge! Tore the whole thing into fibers and made sure no one could ever use it again."

Samuella was exhausted at this point. "Uggghh nooo this is like the whole Ruffy and Megaprep fight from 12 seasons agoooo! They already proved to everyone that even though phonk can be used for evil, it SHOULD be used for good! Yin and yang! The people wont support the music industry if their music is souless and its the same thing here! They are beautiful BECAUSE they are willing to change their brand not in spite of it. Also-"

"Now hold on, what about the enslaved elves in the silk plantations? What do they just walk away like nothing happened? We just pretend that was okay?"

"I told you it was IMPLIED that they were going to go back in the FUTURE..." Sammy retorted "But you were busy making those meaty seed buns and trying to trick me into burning a hole through my gut." She held her stomach as if she would have another choking fit from breathing in her own firey burps again.

"Whats the point in spending thousands on spices if you arent going to eat em? Its good for you, makes you strong." He seemed very proud of being able to give his cousins advice to someone he cared for.

"Whats the point of ordering 12 pairs of HiHi Birdy print oven mitts if your hands are indestructible?" Sammy let a small smirk grow across her face as his smug grin sligshotted right back into eberrassment and false rage.

"THOSE ARE DIFFERENT." He growled hypocritically. "You HiHi Birdiy's name out of your SLIMY FILTHY mouth." He was standing now. "At least I'm not into SLAVERY. Bitch."

Sammy was taken aback by his full confidence in even being able to SAY that, let alone joke about it, especially considering what he went through.

"How very DARE you SIR. YOU are the one who wants to MAIM a literal child 'Mr. CALM and COLLECTED.'"

"A trillion year old EVIL child who eats the suffering of slaves which YOU like. Bitch." He repeated louder, so she can hear it

Now SHE was standing, with her hands on her knees in order to insult his height."You want to sleep with the monkey aliens of Waterplanet 3 from the Dairy cream galaxy so that makes you a child murderer and AND a zoophile." She made sure to look him straight in the eye for that last word.

"They're CUTE!" He whined "They are like little pink pig monkeys with tiny eyes and no hair-"

Sammy was losing control of her volume now. "THEY CAME FROME CHIMPS THATS DISCUSTING YOU KISS CHIMPS!"

So was Dulce. "NO. SILENC" He still couldn't get that word quite right. He can't even get THIS language down, and hed nearly lost most of his last one. "SHUT UP. RACIST BITSCH." Once more for good measure.

"Say bitch one more time." Oh she HEARD it alright. Dulce let out a maniacal smile at the invitation.

"Slut."

The next moment he was surrounded by a tornado of red, slowly being crushed to death with every heavy fabric and pillow in the mansion. He couldnt even scream for help. His bird-son was already fast asleep, and if the weight didnt get him, the heat would bake him like a marshmallow. As a final insult, when the tornado was over Samuella took a big heavy sit at the top of the pile. Her tactics were strong, but he was stronger.

It all went flying, including Samuella. She flipped around twice before her instincts let her land on the commonroom table, after which she grabbed a large scented terrycloth towel out of the air and whipped it against the air to make a loud and intimidating thunderclap as a warning.

"So it's like THAT huh? Chosen like a true OVERSEER." Dulce mocked. This time there was a drop of menace in his words. He picked up a pair of green pillows and stuffed them onto his hands. "I dont really need a weapon, but..." He cracked his neck before turning to her and preparing to use her own wreckless momentum against her. "-I don't wanna break you TOO quick tonight."

The proceeded to ruin the her entire side of the mansion. If fists and fabric weren't flying, then insults were, mixed in with the occasional "COME ON KEEP UP HOE!" or unusual "Oh I KNOW you can hit a little harder than THAT".

And somewhere in the southern quarters, a maid is getting a dreadful, sinking feeling in her gut.

[cheesedtoteawithyou]

Oh tea, what would I do without you.

Today I just cried a lot, college didn't even start. But we got some materials to learn from and honestly? I don't understand one bit, even after hours of learning.

I'm very scared that I'm yet again at the time of my life where I just fail and have to pick myself up again and start something new over.

Adulthood is such a scary process, cause it just feels like there are no leads in terms of life, either you got it figured out or you don't.

Anyways, rant over, this is a very yummy green tea "Megalitky" it's originally from the Slovak distributor "Čajovňa dobrých ľudí" I really recommend this tea :)) hints of apricots maybe? Sort of sweetish! And the shape is adorable, a little like a snails shell 🐌🍵.

[am-i-the-asshole-official]

Would I (early 20s nb) be the asshole for "rushing"/taking over the responsibility my partner(early to mid 20s f) took to rehome a cat we adopted together?

🐉🐱 <- so I notice myself

Tw for cat death

I know this sounds terrible just from the title but please read the whole thing. I'm just so emotionally done at this point and it's getting dangerous for us. This is also long lmao and please don't post this to YouTube or TikTok, I don't wanna deal with it, even if I changed names and a few ages.

So I've been living with my partner and her family for almost 3 years. I moved 10 hrs away from my home state to live with her because my parents were abusive. We dated for about 2 years prior to me moving. My partners family are equally abusive just in different ways. My family had some verbal and emotional/mental abuse while her family has constantly threatened physical abuse and lots of mental and verbal abuse.

Either way, I was screwed but I'd rather at least be able to come home to the love of my life instead of only being able to text her. I should mention here that my partner works full time while I'm working to get on disability for mobility issues so I am with our cats every day. I bring a little income with commissions on my crafts but it's not enough to soully sustain us.

When I moved in, my partner had 2 cats, let's call them Salem and Vector. Salem was a 10 yr old male cat and Vector was 2 yr old male cat. About a year after I moved in, in the beginning of 2022, Salem died suddenly from kidney failure and we were devastated. Salem wasn't originally my partner's cat (she'd gotten him from a friend only a year prior to me moving in) but we still loved him deeply. He was the first pet I ever put down and I'll never forget my partner's sobbing. About 2 and ½ months later, we got a kitten, lets call him Arthur, a 3 month old male. We shouldn't have but my partner wanted one, I thought I was ready and Vector was very very lonely and depressed.

I named Arthur and Arthur was feisty from the very beginning but he was sweetish. I told my partner, in a panic late at night a week after getting him; that I wasn't ready for a new kitten, i regretted getting him, we werent bonding, etc etc and she told me to just relax and breathe and give it time so i did. I gave it a full year and a half and... I'm ashamed to say I still don't feel that love connection with him. It started out small; chewing and destroying wires, food aggression (not like he'd bite us if we went near his food, more just got very excited and would painfully climb us to get to our food or any food) and because he was so jumpy, he'd freak out over every sound and rip us up trying to jump off of us.

We got Arthur from a cat colony being watched over by my partner's coworkers however he was born indoors, spent the necessary time with Mom and was handled from day one so he wasn't feral. He'd wouldn't beat us up but anytime he got excited to play or get pet or get wet food or anything we got scarred. His destruction has just gotten worse the older he's gotten, hes very very loud all the time (we like vocal cats but he screams) and he's not affectionate at all. He's not mean but he's just not interested in any cuddling or pets or anything. I don't want a rug I have to feed and clean up shit after.

About 4 months later, we ended up with, let's call her Coral. Coral was another kitten, female this time, when she crawled up in my car. She was feral from the start but she quickly became very loving and cuddly and sweet. She still very much so is. I wanna say, although I never grew a particular fondness for Arthur like my partner has, I've never mistreated, abused or neglected Arthur in any way. I've never yelled at him or treated him differently from our other cats. He got the same cuddles and attention Coral and Vector get, the only difference is that Arthur is crated at night so he doesn't make us lose an eye from some hard zoomies or get into food or dangerous things when we can't watch him. He's out all day and is only crated from 12 pm to 7 am when my partner gets up and let's him out. He's got a bed, food and water, a few toys and a small litter box in his crate so he's covered and he can see us and his siblings the entire night so hes not have separation anxiety.

Now onto the hard part. I'm done with Arthur. Emotional and physically, I don't want Arthur anymore. I'm exhausted from being constantly ripped up and screamed at and having important things destroyed by Arthur the spider cat. No amount of clicker training or treats or sprays of water or redirections can stop him from ripping the room apart(said room is a small apartment, not a normal small room). He gets played with by us all the time and he's got 2 energetic siblings who play with him, we don't know why he acts this way. I could handle Arthur's antics for a bit longer if needed but 2 new issues have made me finally put my foot down about Arthur's further residence with us.

1. Arthur is constantly trying to dominate Coral to the point of hurting her and fur flying fights and scratches. It should be noted that all three cats were neutered/spayed the moment they were of age to do so so it's not a male cat thing. Arthur wants to be higher in the hierarchy but Coral won't take it and thus, some nasty screaming hissy cat fights. Almost very other time they are fine it's just when he gets humpy. There is also a near weekly occurrence of him not reading her " I don't want to play anymore" signals and fights ensue. I'm not gonna stand my cats hurting each other and Arthur is the constant instigator. He tries to fight with Vector too but gets put down immediately, he picks on Coral and not in a playful way. I'm not playing favorites because I love Coral and I'm not connected with Arthur, if Coral was aggressive, we'd take the issue just as seriously but Arthur is the aggressor and Coral is smaller and younger than him so she can't stand up for herself.

2. We need to get out of this house. Her family's abuse is worsening and they constantly joke about hurting our pets and their own pets (the pets have never seen each other, different floors of the house so Arthur's aggression has nothing to do with them). We could barely afford an apartment in the current housing crisis and can barely find ones that allow 1 cat, let alone 2. We have never and probably will never find one that allows 3. All this ignoring the fact we'd lose our deposit instantly from Arthur's destruction.

All in all, Arthur needs to go. I'm noticing myself getting more and more stressed and frustrated and short with a Arthur and he doesn't deserve to live with someone who doesn't love him. Even if he's treated no differently, I'm sure Arthur can tell and even if I feel justified in my lack of love for him, I know he's not trying to hurt us or destroy things maliciously. I'm not nor will ever hurt him but I'm just done with constantly flinching cause he jumped on the bed or dreading letting him out of the cage in the morning because it was so peaceful before then.

I told my partner about 8 months ago (June of 2023) that I was fully done with Arthur and if we ever wanted to leave here, he'd have to go. I told my partner I wanted to start this process in Sept and hopefully have him either rehome or in a no-kill shelter by the end of Oct. I know my partner gets very attached to her animals so that's why I gave her 3 months to process things and a month to rehome him. I was very gentle but stern about this because it would be what's best for him and best for us. My partner agreed but asked if she could do the rehoming and to not talk about it until Sept. I obliged.

Sept, as you can see, has long come and went and now it's Jan of 2024. I've been asking my partner about once a month about the rehoming process and how it's going with mixed results. She made a pet profile on a rehoming site but when I read the description, she didn't really "sell" him well aka mentioned every possible bad thing about him and didn't mention any positives. It felt like she was sabotaging it but I let it be. She showed me a list of 40 no-kill shelters in Dec but she had only checked off 4 of them. She promised me he'd be rehomed by the end of 2023 and he's still here and we are no closer to doing it.

I don't want to wait till the week we move out to rehome him, the stress of the move and changing of the household will be too much stress on us and on Coral and Vector. I don't wanna wait for kitten season to swing back around and we'll never find a place for him. I know it's hard for her but she's breaking a promise for a cat she's admitted herself she's starting to hate. I know rehoming is a process but it's not moving and I feel like my say on his continued residency is being disregarded. I'm not trying to rush my partner but she's broken a promise, it's been 8 months since she could start preparing for this and 5 since she's "started the process" she's dragging her feet intentionally.

So, my idea is that I'll take over the process. I'll offer to help and find the places and get things in order so we can get one less stressor in our lives and Arthur can live in a home with the attention and patience he deserves. I wanna ask her if she wants my help but I don't want her to feel rushed to do it and get upset with me for doing what she promised she would.

I feel like she's waiting for me to just give up and give in and let him stay but she's not the one who has to deal with him all day every day and we don't make enough to find a bougie apartment to take in 3 cats. He'd need to be rehomed even if we got attached because we can't take them all. So, would I be the asshole for taking over the rehoming process for a cat me and my partner no longer like because my partner is intentionally dragging her feet on it or am I justified?

(to note, my partner brought up the possibility that Arthur has a mental illness/possibly be inbred due to the cat colony situation or that we could get him professional training. The issue is we live in a very rural area without a lot of money, 1. We would not be able to afford any mental illness controlling medicine for the long term when we can barely afford our own meds and 2. Classes to train animals are very expensive and the places that could train Arthur are at least a 3 hour drive away. Its not feasible for us, especially when I don't have a license/might not be able to drive on my own due to my disability. If he was properly sheltered, they could get him that help/training or his new owners could afford to but we can't. We can't put him in a kill shelter for moralistic reasons either.)

What are these acronyms?

[orkbutch]

here from twitter because my curiousity is killing me. how does kelly's robo dick work. what are the mechanics at play here. can they switch their dick's out? where does the cum come from? i have so many questions 😭

Kelly doesnt know (and neither do I). They got drunk and took a bunch of ket, and one of the few body modders in Dead Australia who can do complex bio-mechanical hybrid modifications made and installed their cock.

What Kelly knows is this:

- its all his own skin sowed over a biomech hybrid cock that probably has synthetic meat within it; his motorbike is also a biomech hybrid (a Hog) and he figures his cock is similar technology. He can't switch it out; the machine goes deep within his body, filling the cavity where his uterus and ovaries were.

- his blood is inside the machine cock and helps it run; turning the cock on and off partly involves opening and closing a blood valve.

- the cum is not piss, but might have a little piss in the mix. It doesn't smell piss like, it smells slightly metallic and sweetish.

- He can control the size but hes given his dick stretch marks from pushing that, and he Can tear it. (He has torn open the original surgery scar that runs along the bottom and needed it resown, but he got that done at a Hog mechanic, so the scar is pretty rough and keloided now. He made it too big.)

What I know that Kelly doesn't know:

- the cum is blood that is processed within the mechanics of the cock sitting around his navel, where his uterus was, to separate the plasma and mix it with water and various other chemicals from within his body to make a creamy white substance. Its a little like the body drawing from your blood supply to make breast milk, except its a machine doing it and there isnt lactose involved. Mostly protein, water and fat I'd imagine. Some remaining iron and blood cells may make a warmer cream-white.

The actual mechanics of bio-mechanical hybrid technology in Hog Boyz is not at all science based and is silly fun. Don't worry about it :)

[mixergiltron]

Two more.

Just two mixings from Facebook this week,but they're good'uns. Hope you enjoy them.

Mix #225 Coconut Doppelgänger

1.5oz coconut rum 1oz pineapple rum 1/2oz velvet falernum 1oz lime juice 1/4oz orgeat 1/4oz simple syrup 3 dashes Angostura bitters

Shake with ice and pour into glass.

I found this in Tiki Recipes on Facebook. It's sweet with a coconut base and spice on the end. Very nice. It was apparently created for a German brand of rum. I can't find their rum on this side of the Atlantic,but their recipe was good,so I'm guessing their rum isn't bad either. If you're in Europe you might want to give it a try.

Mix #226 Two Metres Apart Gets You One Step Closer To Paradise

2oz dark Jamaican rum 1/2oz amaro* 3/4oz falernum 1oz pineapple juice 1oz grapefruit juice 1/2oz lime juice Angostura bitters

Shake with ice and pour into glass. Top with bitters and some grated nutmeg.

*See below.

The longest-named drink I've made,this was also found while perusing Tiki Recipes. It was created during COVID by the Shameful Tiki Room bars in Canada. It was intended to be made with an amaro such as Campari or Aperol,but the poster said it was very bitter,so I decided to swap in Disaronno. Mine turned out sweetish with some spice and a bit of tart on the end. Quite a nice drink. If you like bitter,then use the original amaro,otherwise my tweak will make it sweet. Or try both to see which you like best.

So that's it for this installment. Halloween is just around the corner,so stay tuned for some spooky drinks. Aloha!

[parboiled-rice-benefits]

Difference Between Basmati Rice & Parboiled Rice

Rice is a staple in many cuisines around the world, offering diverse flavours and varieties. Among the numerous varieties, basmati rice and parboiled rice stand out for their unique characteristics and health advantages. In this blog, we will explore the differences between basmati rice and parboiled rice, focusing on their health benefits. As one of India’s top rice exporters, Halder Venture Limited is dedicated to providing high quality rice options and the information you need to make informed dietary choices.

What is Basmati Rice?

Basmati rice is a long-grain variety known for its distinctive aroma and flavour. It is primarily grown in the Indian subcontinent and is a popular choice for dishes like biryani and pilaf. Basmati rice comes in both white and brown varieties, each offering unique health benefits.

What is Parboiled Rice?

Parboiled rice undergoes a partial boiling process while still in the husk. This process helps retain more nutrients compared to white rice. Parboiled rice is popular in many parts of the world due to its different varieties of texture, taste, and nutritional profile. It is also available in both white and brown varieties.

Which rice is good for your health?

Health Benefits of Basmati Rice

Low Glycemic Index

Basmati rice has a lower glycemic index (GI) compared to many other rice varieties. This means it causes a slower rise in blood sugar levels, making it a better choice for individuals managing diabetes.

Rich in Fiber

Brown Basmati rice is rich in dietary fibre, which aids in digestion and helps maintain a healthy weight. Fibre also promotes satiety, reducing the desire to overeat.

Heart Health

Basmati rice contains magnesium and potassium, essential minerals that support heart health by regulating blood pressure and reducing the risk of cardiovascular diseases.

Health Benefits of Parboiled Rice

Enhanced Nutrition

The parboiling process preserves more vitamins and minerals, such as thiamin, niacin, and magnesium, compared to white rice. This makes parboiled rice a more nutritious option.

Higher Fiber Content

Parboiled rice has a slightly higher fibre content than white rice, which can aid in digestion and promote feelings of fullness. This can support weight management efforts.

Improved Digestibility

Parboiled rice is easier to digest, making it a good option for individuals with digestive issues. The partial boiling process helps break down complex carbohydrates, improving digestibility.

Comparing Basmati Rice and Parboiled Rice

Nutrient Retention

Both Basmati rice and parboiled rice offer significant nutritional benefits. However, parboiled rice retains more nutrients due to its unique processing method.

Glycemic Index

While Basmati rice, especially in its brown form, has a low glycemic index, parboiled rice also boasts a lower GI compared to traditional white rice. Both options are suitable for maintaining stable blood sugar levels.

Texture and Flavour

Basmati rice is known for its aromatic flavour and fluffy texture, making it a preferred choice for many traditional dishes. Parboiled rice, on the other hand, has a firmer texture and slightly nutty flavour, which some people prefer for certain recipes.

Choosing the Best Parboiled Rice with Halder Venture Limited

Superfine (6.1)- Semi-long grain Indian parboiled rice from Eastern India. It becomes free-flowing and fluffy once cooked, and is suitable for daily consumption.

Unique (5.5)- Short-grain Indian parboiled rice from the middle-eastern part of India. On cooking, it takes on a fluffy texture and sweetish flavour, filling your heart with joy with every mouthful.

Golden Delight- Premium-quality, super-fine long-grain Indian parboiled rice, originating from West Bengal, India. With its extraordinarily large grain and calming aroma, this is the highest grade parboiled rice available, making it the ideal choice for your celebratory meals.

Bengal Blossom- Superfine high-quality, long-grain Indian parboiled rice from West Bengal, India. With a beautiful subtle aroma and hard texture, it is known for its pearly white colour and high nutritional value.

Fiesta- One of the most popular premium categories of parboiled rice, from the Eastern region of India. Long grain rice with a powerhouse of energy and a sweet taste, that you can save for the special days.

Conclusion

Both Basmati rice and parboiled rice offer unique health benefits that can support a balanced diet. Basmati rice is prized for its low glycemic index and heart health benefits, while parboiled rice stands out for its enhanced nutrient retention and improved digestibility. Choosing the right rice depends on your dietary needs and preferences. At Halder Venture Limited, we are committed to providing you with the highest quality rice to support your health and culinary endeavours.

[parboiled-rice-export-duty]

Parboiled Rice Export in India - How the government's recent announcement of 20% export duty on Parboiled Rice Export will impact the Indian Rice Industry

Parboiled rice export is one of the cornerstones of the Indian rice industry, and Halder Venture Limited, a leading rice exporter in India, is at the forefront of bringing this nutritious food to the world. However, in the recent past, there has been a change of dynamics, where a 20% duty has been placed on parboiled rice exports. Now let us discuss the consequences of this change and how Halder Venture Limited is coping with it.

Halder Venture Limited’s Legacy of Quality with Parboiled Rice Export in India

Halder Venture Limited is one of the most recognized rice exporters in India that has been working hard to provide its consumers with the best quality rice. We offer a wide variety of parboiled rice options, including:

Superfine (6.1): Semi-long grain Indian parboiled rice from Eastern India. It becomes free-flowing and fluffy once cooked and is suitable for daily consumption.

Unique (5.5): Short-grain Indian parboiled rice from the middle-eastern part of India. On cooking, it takes on a fluffy texture and sweetish flavor, filling your heart with joy with every mouthful.

Golden Delight: Premium-quality, super-fine long-grain Indian parboiled rice, originating from West Bengal, India. With its extraordinarily large grain and calming aroma, this is the highest grade parboiled rice available, making it the ideal choice for your celebratory meals.

Bengal Blossom: Superfine high-quality, long-grain Indian parboiled rice from West Bengal, India. With a beautiful subtle aroma and hard texture, it is known for its pearly white color and high nutritional value.

Fiesta: One of the most popular premium categories of parboiled rice, from the Eastern region of India. Long grain rice with a powerhouse of energy and sweet taste that you can save for special days.

The Impact of the 20% Duty

The 20% duty on export poses a couple of challenges:

Reduced Competitiveness: The increased cost associated with Indian parboiled rice diminishes its demand in the global market, potentially resulting in reduced export volumes.

Discouraged Exporters: The reduced profit margins due to the duty might discourage exporters from participating altogether.

Parboiled rice goes beyond being a delicious staple food. Despite its challenges, parboiled rice remains highly regarded for its health benefits. Following are the parboiled rice benefits:

Enhanced Nutrition: The parboiling process preserves more nutrients compared to white rice, making it a healthier choice.

Superior Texture: Parboiled rice cooks up fluffy and separate, offering a delightful eating experience.

Longer Shelf Life: Parboiled rice boasts better storage stability, reducing food waste.

Halder Venture Limited and Its Commitment

While acknowledging the challenges, Halder Venture Limited remains committed to excellence in parboiled rice export in India. Here's how we're adapting:

Supporting Indian Farmers: We source our rice ethically, ensuring fair prices for farmers despite potential export fluctuations.

Maintaining Unwavering Quality: Our dedication to top-tier parboiled rice remains paramount. You can continue to rely on us for the best India has to offer.

Market Dynamics Evaluation: We're constantly analyzing the market landscape to identify new opportunities and ensure success for our partners.

The Future of Indian Rice Industry and Parboiled Rice Export in India

The Indian rice industry is a crucial player in the global food supply chain. While the 20% duty presents a temporary hurdle, Halder Venture Limited remains optimistic. We believe in the long-term potential of parboiled rice export and are committed to working with all stakeholders to navigate this evolving market.

[jazzimay2]

Happy sweetest day to all the real Lovers 💖💖💖💖💖💖💖😍

I hope you like my vid I made💯

Music by Avery Wilson! He sounds so good 😊 I have no rights to his song.

[xtruss]

A Lager Darkly — In Search of Culmbacher, One of America’s Great, Extinct Beers

— Words By Michael Stein | Illustrations By Colette Holston | Published: March 17, 2021

A recipe for Culmbacher lives on in archival perpetuity in the Smithsonian’s National Museum of American History in Washington, D.C. Introduced to American drinkers in the second half of the 19th century, the Lager style was born in Kulmbach, Germany before it found a receptive audience overseas. As its popularity increased in the ensuing decades, scores of breweries started making it, from New York to California.

According to source material, the original, Old World Kulmbacher was a dark beer. It had a pronounced malt flavor and a sweetish taste. For American brewers, it had Bavarian characteristics, in that it was brewed along the lines of a Bavarian Lager, with a strong starting gravity. Perhaps the greatest variation between the German original and the American adaptation is that U.S.-made Culmbacher was sometimes brewed to be a near beer—that is, high in extract and low in alcohol.

Borrowing a page from Germany, American brewers sold copious quantities of kegs to the beer-drinking public in biergartens adjacent to their breweries, or elsewhere across town. In Washington, D.C., where the historic Washington Brewery Company once produced large volumes of the style, numerous biergartens were run by German immigrants. Another was run by a Frenchman who, every July 14, staged a reenactment of the storming of the Bastille. And down by the docks, where there is still a seafood market today, customers would crush foaming seidels as they cracked hard-shelled Chesapeake crabs.

But for all the ways that Culmbacher reflected the push-and-pull of German-American beer culture and identity, the style was not to last. Ultimately, the nativism and xenophobic sentiment that sprung up around World War I meant that German beer traditions began to fall out of favor. Later, the hope that Culmbacher would weather Prohibition was a fanciful one, as most breweries that produced it ultimately closed. Today there is little trace of the style, beyond the recipe for “Kulmbacher” (it was spelled with a “C” in some places, and in others with a “K”) that remains in the National Museum of American History’s archives, on a single, typewritten page.

Still, discovering this trace—knowing that a shadow of this beer existed, even in obscurity—convinced me that Culmbacher could, and deserved to be, revived. When I read the recipe for the extinct near beer, I knew then, there in the archives in 2016, that I had to convince a brewer to help me recreate it.

Two Countries, Two Recipes

As early as 1831, Kulmbach began exporting beer to Saxony and other parts of Germany. Around 1863 and 1864, Kulmbach was exporting as much as 96,000 hectoliters of beer—or over 81,000 barrels. In 1868, the U.S. and Australia were listed as export markets. By 1896, Kulmbach was producing 600,000 hectoliters of Kulmbacher, or over half a million BBLs.

Beer historian Ron Pattinson has, in his collection, an 1879 Kulmbacher Export recipe made with two German malts, Munich and Carafa. The German recipe yielded a beer at 6.2% alcohol by volume, which was typical: In the 1880s, analysis of the Bavarian export showed it ranged from 5.2% to 6.6% ABV. (Once it arrived in the U.S., the style diminished in strength in many cases—Milwaukee’s Blatz Brewing Company, for instance, brewed a Culmbacher at 4.75% ABV.)

There are still many mysteries surrounding Kulmbach’s eponymous style, including its spelling. To begin: Is “Culmbacher” just an anglicized version of its name?

“I would have said ‘Culmbacher’ was an anglicized version, except I’ve seen a Heineken version with that spelling,” Pattinson says. “Which leaves me wondering where the hell it came from.”

“Beers were named after their hometown but they came to be brands and styles brewed elsewhere as well,” says Mark Dredge, author of A Brief History of Lager. “I don’t know why the ‘K’ or the ‘C’ in the spelling. Perhaps it was due to not wanting trademark infringements, as there were plenty at the end of the 1800s.” As an example, he notes the seemingly small but important differences between “Pils” and “Pilsener”: “Heineken was one of the first to add the extra ‘e’ in Pilsner, so maybe that’s why they had a ‘Culmbacher,’” he says. The difference between Dutch “Bok” and German “Bock” is another form of this discrepancy.

Further complicating our understanding of Kulmbacher is the fact that it could be brewed as a very low-alcohol near beer. In the 1920s, Pabst’s Kulmbacher contained less than .5% ABV. As for the recipe I found in the Smithsonian’s archives, which was donated by Walter Voigt—the son of German immigrants who was born in 1906, and who was a member of the Master Brewers Association of the Americas—the piece of paper reads in all capitals: “Malt to be used for various types of near beer.”

Voigt’s Kulmbacher recipe contains four malts: high-dried, pale, caramel, and black. Missing from the recipe are hops, corn, and yeast. As Pattinson puts it, the recipe “looks to have been adapted to U.S. malts. You wouldn’t see high-dried in Germany. The equivalent would be Munich malt.” He goes on to speculate that it “could also be that they had added different malts to give the near beer more body. Body might well be the reason for skipping the adjuncts, too.”

Dark Lager's Bright Rise

In Bavaria in 1863, master glassmaker Simon Hering began brewing on a large scale. His brewery, Export-Bier-Brauerei Simon Hering, started exporting beer to the United States in 1864, during the Civil War.

Hering was the first German brewer I could find who exported Kulmbacher to the U.S. However, there seemed to be earlier awareness of the style: In a German-language newspaper in the Library of Congress, an 1861 article published in Minnesota states that Benzberg’s Dampfbrauerei made Lager in St. Paul, and that it was as good as Culmbacher or Nürnberger.

“Eventually, as the years wore on, the U.S. began to import less Lager in favor of brewing it at home. That change happened gradually, as German-American brewers began to produce their own versions of traditional styles. ”

It was becoming common in the mid 19th century for exported German Lager to be bottled and sold stateside. Such beer wouldn’t have made the trip to America without demand. The largest contingent of immigrants in the Union army were German soldiers. Kulmbacher appealed to those immigrants as a product they could buy from the old country, in the new one.

Eventually, as the years wore on, the U.S. began to import less Lager in favor of brewing it at home. That change happened gradually, as German-American brewers began to produce their own versions of traditional styles.

In 1875, a saloon owner in Wheeling, West Virginia began his Lager beer-bottling business, and would deliver pints and quarts throughout the city. The same dealer advertised Kulmbacher in 1880. In 1889, a Pittsburgh brewer manufactured Culmbacher and Vienna Lagers for city use. And in 1889, the Washington Brewery Company sold more Lager in D.C. than all breweries currently operating in the District today: 36,000 BBLs of beer in 1889, versus a combined 35,857 BBLs from 12 breweries in 2019. By 1900, the Washington Brewery Company boasted that its Culmbacher equaled the finest imported beer. This would become a common claim for American brewers who wished to convince the beer-buying public that their product was just as good as, if not better than, German imports.

As domestic Lager proliferated at the turn of the 20th century, American breweries made dark beers from coast to coast. In its heyday, Culmbacher was brewed everywhere from New York City and Washington, D.C. to Milwaukee and San Jose. By 1909, Kulmbacher and Pilsner were even available at the Criterion Hotel in Honolulu, Hawaii. The beer was likely the imported article, though Honolulu did have its own brewery in 1909, making Pale Lager in the German style.

Today, former Culmbacher producers like Pabst and Blatz are better known than their historical competition. But in addition to businesses like the Washington Brewery Company, little-known breweries like the Fredericksburg Brewery in San Jose and the Lion Brewery in New York City also manufactured Culmbacher.

For Relaxing Times

In the early days of Culmbacher’s spread, the style was advertised mostly on draft. If you wanted it in Los Angeles in 1884, it would cost you five cents a glass for the Kulmbacher Lager brewed by the Fredericksburg Brewery, which could be quaffed at both Jake Phillipi’s Buena Vista or the Grand Central Hotel saloon.

The later transition from the saloon to the biergarten likely allowed brewers to sell more beer. In many cases, it benefited drinkers, too. At the Washington Brewery Company, for instance, the brewery’s biergarten was right next to the brewery. The Culmbacher manufactured, cellared, and eventually sold on draft there never traveled more than a hundred yards.

The concept of drinking for pleasure, rather than intoxication, is commonly credited to the influence of German beer culture. And if it was American to have drinking in saloons limited to men, it was German to have women drinking in biergartens. In 1885 in D.C., one saloon—Kozel’s Saloon on 14th Street—expanded to the back of a lot and took over a second floor. The second floor became a special room for women patrons.

Even if American societal norms frowned on women drinking Culmbacher in public, a case of beer for home use could be delivered in unmarked wagons, lest your neighbor judge. Washington Brewery Company encouraged consumers to “keep your ice box well supplied” with Culmbacher, which was also sold in 24-pint or 12-quart bottles. By the end of the 19th century, the brewery was marketing directly to women: Its beer was pure. It was as good as the imported article. It had double strength. And it was the best of all tonics. In fact, it was unsurpassed as a tonic. Alongside claims that it was calming to a woman’s nerves and stimulating to her appetite, depictions of women drinkers were featured in its ads.

“Double strength” here implies an alcoholic beer, at a time when we know some Lagers were 3% ABV and that the export beer coming out of Kulmbach was 6% ABV. While the Washington Brewery Company’s Culmbacher might not have had the same recipe as the Kulmbacher in the National Museum of American History’s archives, there is no doubt it was advertised to the public as “heavy in body.”

According to Truth, a London periodical in 1889, “American lager beer breweries possess great advantages over others, as thin light beer is the national drink of the United States, and suitable to the climate.” While thin light beer may have been the national drink, it had competition in the rich, potent Dark Lager sold across the country.

Several breweries that made Culmbacher, in addition to other Lager styles, were successful enough that they made attractive entities for acquisition. In 1889, the owner of the Washington Brewery Company was paid $400,000 for his brewery—over $11 million in today’s money. Similarly, in 1891, Valentin Blatz Brewing Company in Milwaukee sold for $3 million to a London investment group, or for between $80 and $90 million today. And while there’s no proof that these breweries were bought directly because of their Culmbacher production, they were able to build their reputations—and their fortunes—off the back of such Lager styles.

By Prohibition, an irrevocable transition had occurred from Kulmbacher as an import, bottled stateside, to Culmbacher, a domestically brewed beer. In the course of five decades, the recipe had also changed: The beer had gone from a strong Bavarian beer brewed with German malt, to, in some cases, a non-alcoholic near beer brewed with American-grown barley.

While the Washington Brewery Company went out of business in 1917, it is noteworthy that Blatz brewed the style even after Prohibition’s repeal. Blatz’s Kulmbacher won silver at the first-ever judged Great American Beer Festival in 1987, in the American Lagers category. At the time, the brewery was owned by G. Heileman Brewing Co. of La Crosse, Wisconsin.

Evil, Traitors, Spirs

Lagers remain America’s most popular beers today. But there was a point in time when temperance advocates and anti-immigration backers viewed them as too German.

At the beginning of the 20th century, Germans still made up the largest ethnic group among immigrants to the United States, as they had done throughout the 19th century. Between 1820 and World War I, nearly 6 million Germans arrived in the United States.

“‘They [Germans] changed America, notably its own beer-drinking culture, and America changed them right back. Naturally that led to some friction ranging from friendly to violent. And for all their ‘palatability’ to white, Anglo-American sensibilities, they could never seem to fully shake nativist animus either. Anti-German xenophobia during World War I showed that.’” — Brian Alberts, Historian

“They [Germans] changed America, notably its own beer-drinking culture, and America changed them right back,” says historian Brian Alberts. “Naturally that led to some friction ranging from friendly to violent. And for all their ‘palatability’ to white, Anglo-American sensibilities, they could never seem to fully shake nativist animus either. Anti-German xenophobia during World War I showed that.”

Anti-German sentiments flared leading up to World War I. From 1850 to 1870, Germans largely gained acceptance from white Americans. But, Alberts says, Germans “were the ‘other’ in a predominately Anglo-American society because [they thought] their neighborhoods stunk of sausage and Limburger cheese, and they let the Lager beer pour every Sunday.”

According to Alberts, Sunday festivities, parades, and biergarten picnics “seemed sacrilegious to some.” These modern aspects of German-American beer culture were regularly celebrated, but the xenophobia associated with bringing your family to the biergarten was often glossed over.

During World War I, that xenophobia extended to food and drink. Sauerkraut was rebranded as “liberty cabbage,” and hamburgers became Salisbury steak. Symphonies were banned from performing Beethoven. Teaching German was struck from many curriculums and angry mobs attacked German-American citizens. Violence resulted in beatings, or even murder.

In 1917, the Trading With the Enemy Act legalized seizing citizens’ businesses and livelihoods. New York brewer George Ehret’s mansion and brewery were both seized. At the time, his Hell Gate Brewery was the biggest in New York City. His estate, property, and possessions, worth $40 million, were all taken.

I asked Maureen Ogle, historian and author of Ambitious Brew: The Story of American Beer, which had had a bigger impact on German-Americans’ lives—the state-sanctioned xenophobia or the daily harassments they experienced. “Probably the state-sanctioned attacks, because those, in effect, gave regular folks ‘permission’ to act violently towards German-Americans,” she says. “Certainly the news, national, that the AG [attorney general] had gone after brewers’ property affirmed a belief that German-Americans were evil, traitors, spies, etc. Never mind that they were American citizens.”

Even citizenship could not save German-Americans from having their property seized, being beaten, or in the case of at least one man, being hung. Robert Prager was a German immigrant who was lynched in Collinsville, Illinois in 1918. Prager had been a mine worker, but was denied membership in the United Mine Workers of America. The dispute ultimately led to his death at the hands of an angry mob of hundreds. The marauders made Prager kiss the American flag and sing patriotic songs before ultimately taking his life. There were no convictions in Prager’s murder, and the 12 men indicted walked away from the trial.

Of course, angry mobs have used terrorism, and lynching, for centuries in America, with Black people making up the vast majority of the victims. Multiple anti-lynching bills have passed the House and the Senate, but never at the same time. The Dyer Anti-Lynching Bill, first introduced in 1918, passed the House of Representatives in 1922. And while the first anti-lynching bill was introduced in Congress in 1900, still to this day no bill has been passed by both houses and signed.

The Comeback of Culmbacher

It’s tricky to pinpoint why Culmbacher was lost to history. In the U.S., multiple factors led to its decline, while according to Pattinson, Kulmbacher isn’t even brewed in Kulmbach today. Other traditional German styles can be found in breweries in Kulmbach, he says, but “no one really brews a beer in what I would call the ‘Kulmbacher style’—something that’s 16 degrees Plato, virtually black, and loads and loads of hops in it.”

Perhaps that’s why, when I saw that typewritten recipe in the museum archive, I knew I had to at least attempt to bring it back. So I reached out to the master brewer who helped me take my first homebrew recipe commercial in 2012: Favio Garcia, the director of brewing operations at Dynasty Brewing Company in Ashburn, Virginia.

“‘Certainly the news, national, that the AG [attorney general] had gone after brewers’ property affirmed a belief that German-Americans were evil, traitors, spies, etc. Never mind that they were American citizens.’” — Maureen Ogle, Historian

Garcia first brewed a Kulmbacher in 2016, sticking entirely to the historical malt bill outlined in the Smithsonian’s archives. Its requirements were 11 lbs of high-dried malt, 33 lbs of pale malt, 3 lbs of caramel malt, and 1 lb of black malt. In 2016, this was translated to 11 lbs of Vienna malt, 33 lbs of pale malt, 3 lbs of Caramunich malt, and 1 lb of Carafa Special 3. We hopped it with the American Empire hop, which originated in Sweden but whose new stock was propagated on a farm on Michigan’s Upper Peninsula.

The resulting beer was historically accurate with its malt proportions, but it wasn’t dark, and it wasn’t the immaculate beer Garcia is renowned for. The 2-BBL batch had a bitterness that clashed with the black and caramel malts; the resulting beer came across as a dry Lager. It was not the full-bodied, sweetish, rich Bavarian beer described in the source material.

In 2020, Garcia returned to the recipe. In addition to a mild tweaking of the recipe from the archives, Garcia also came armed with more primary research conducted by Ron Pattinson. He employed a decoction mash with two steps, and used German and Czech hops instead of American.

Garcia also selected Virginia malt from Murphy & Rude Malting Company. In the mash tun, Pilsner and crystal malts mingled with Vienna malt, made from a 2-row variety of barley called Calypso. It was grown on the Brann & King Farms in Christiansburg, Virginia. Later, he added black malt to color the wort. In the end, Garcia used 660 lbs of Pilsner malt, 300 lbs of Vienna malt, 50 pounds of crystal 40, and 50 pounds of Carafa Special 3.

Where the first batch of Garcia’s Kulmbacher was pale brown, the new iteration looked like a Stout. There was an unmistakable German and Czech hop character to the beer, and it had a perceived sweetness on the first sip, followed by a subtle bitterness and a pleasing dryness on the finish. It was a wonderful expression of fresh malt, and featured a deep bready character that was somehow sweet, full, dry, and very digestible all at once. At 6.2% ABV, it was stronger than most of the Lagers Garcia brews.

The beer, Love Vigilantes, is named after the New Order song. It was a three-part collaboration beer with Dynasty; Dulles, Virginia’s Ocelot Brewing Company; and my beverage research firm, Lost Lagers. My greater goal with the beer is to bring back something stuck in beer history that deserves a place in the beer world today.

My bias is shaped by my father, who came to New York City as a refugee from war-torn Prague. When he came, he only had his mother. His father, a Jewish concentration-camp survivor, couldn’t get a visa. So Petr Stein became Peter Stein, and a boy who lived in a room the size of a closet with his mother wound up becoming a doctor of sociology, a published author, and the director of a graduate sociology program featuring Holocaust and genocide studies. My grandfather experienced the loss of his family in death camps while he survived his interment in the Theresienstadt concentration camp. But he had his life, and his wife and son had visas, and eventually they were reunited in New York.

In spaces where we have the ability to ask hard questions, be it about beer or what we believe to be right or wrong in terms of immigration, we, humans, have endless opportunities to improve ourselves.

“Kulmbacher” on paper in the archives, as it sat for the better part of a century, was made better with its second modern brewing. And its story cannot be told without acknowledging its origins, and the people who made and shaped the style as it evolved. I hope we can all find our own time-lost Kulmbacher—that we can discover and revive vestiges from the past that still speak to, and make sense of, the world today.

— Michael Stein is President of Lost Lagers, Washington, DC’s premier beverage research firm. His historic beers have been served at the Smithsonian’s National Museum of American History and the Polish Ambassador’s residence. Senior Staff Writer at DCBeer, his work appears in Washington City Paper, Brewery History Journal, and CIDERCRAFT Magazine.

— Source Material: Delving into the archives, digging up artifacts, and finding voices in the dark, this series illuminates old traditions that we're still part of today (whether we know it or not). Beer's past shapes its present and future. Follow along as these historians and writers take us back to the source.

— GoodBeerHunting.Com | September 10, 2023

[sweetish-original-story]

Chapter 22

The car ride home was heavy. The air was thick with anxiety and tension. So thick it was like if anyone made a noise, they'd immediately suffocate, like the smoke never left their souls.

On the drivers side, was a tall tailored muppet vibrating with anxiety and near to bursting with questions. She drove without thinking, looking forward towards nothing. Only her muscle memory was their saving grace. Her joints felt stiff as if she was made of plastic. She would have asked about what happened, she WANTED to, but mer mind would just layer each and everything she wanted to say in front of her that it all just melded into a blank.

What does she even DO about this? I mean clearly she needs to do something. Does she call the police? The military? The navy? What does she tell her boss? What would she tell her mom? She'd never been that close to danger. Her mother, her sponsors, her doctors and her professors made sure of THAT. She had a whole skin routine for if shed ever get something as tiny as a scratch from a dropped pencil to the ankle. You'd only ever know she EVER had a scar if you were her surgon or dermatologist. She was a perfect doll, and she had just seen the shadow of death nearly take her best... her only freind. She prayed to god that she would never have to deal with something as primitive as fire, as primitive as... whatever that was shed seen on the lawn. She prayed to keep her freind. To have one thing thats ACTUALLY hers, something real that stays.

On the passenger side, silence. On the passengers side, stillness. On the passengers side, stone. Ice. Cold indifference mixed with bitter acceptance. This has happened more than enough times. Its all just a law of the universe to him. His kind will always be hated, no matter how often his gods try to prove he's "the lucky one", that he should be swimming in blessings.

He wondered if it's always been this way. He wonders how long and how much money it will take to rebuild. He wonders why his freind looks like she's seen a ghost. He wonders if his gods abandoned him. He wonders how much fight and strength he'll have to deal with this when he's 80. He wondered how long it would take his freind and chauffeur to break and decide his life is too much before leaving.

In the lap of the stone statue lost in thought, was a sleeping, tired ball of fluff, with a hoarse voice. It dreamed of being big. It dreamed of eating bullies. It dreamed of mysterious cures and deep dark caves. It dreamed of fish and snakes and seeds and a pair of big eyes in the sky, reflecting off the ocean. It dreamed of seeing the future, of a ball of light, of people stealing that light. It dreamed of the light going home but in the wrong hands. It dreamed of a great big orange appearing in the sky. Or wait, a mushroom? It dreamed of growing, dying and growing again. It dreamed of hands coming out of the ground and that the forest was a cookie that had a big bite out of it. It dreamed of pooping on bad birds.

It decided it liked this dream.

[theorist-influencer-untitled]

7.17.23 Monday

1:11 am

Can't sleep...Watching youtube and cleaning my nails...

This is fierce! Impressive!

My version of course, introducing myself... We are reverse...hahaha

We can sing together me and Fritzie plus the others if ever... She is super fierce just like Dra. MITCH fierce and others...Getting Fritzie to be part of my sisterhood, if ever I can have my circle again...

1:35 am

I still have windblow trap... I feel bitter... I feel bitter...

Yeah! It was once my dream to be on TV, I don't know just to feel it and gain good friends and drink starbucks everyday and gain sisterhood... I'm longing to have friends again... I wanna group sisterhood with different personalities....

How does it feel to be famous and earn money? Hmm... Will I ever change? Change into fierce or be a monster? Will people love me if I'm gonna be a monster...

1:45 am

Oh! She is white... I have to fix my other girls and me as well... Wow! Nice...

I have secret voice Fritzie... Just click it and see the whiteness of Fritzie... I'm the Queen of Betan supposed to be Egypt and then I accidentally saw Arab Men then I got nothing...

Yeah right! Be on screen and drink starbucks everyday...

You know what angels and for Fritzie the whiteness... Coz we both have voice but of course she is having her own power, right Fritzie?

Yeah! Where is Mitchan? I will turn her hair on a colorful tiger again... I wonder where is Mitchan?

2:27 am

I still have windblow trap and I feel bitter... I wanna remove my deep smile lines and gain friends and drink starbucks everyday...

I feel self-pity.... I'm so confuse... I still feel fat and ugly, my other personal issue...

Wanna do "van touring crusade"... How can we have money? Punishment for fake people on me and on the people behind everything...

I hate fake old friends... I need money and self-fulfillment...

I need collagen and I wanna prove myself angels... I want starbucks everyday... I wanna join dog show and I miss going to gym...

10:05 am

Uncle DD wow! called few minutes ago.... So cheap the strategy....I can't understand... But thankful but cheap!

From 2600, 2500, 2400 to 1k...huh? Just a canned a goods....Sounds sweetish...

10:35 am

I go for "van touring crusade" it is like a punishment, there is group in america just like this.... For 2 to 3 years they can't live or get a real house... Just like the people who followed Britney Spears....

"VAN TOURING CRUSADE" it is mainly for religion but mixed religion...

10:47 am

I still have 1 good friend here....It is Ely...

Thanks Ely for these...

It means so much to me...The facial wash per sachet is good for a week... Moiturizer I think for 2 weeks.

11:23 am

I feel bitter angels...

In the Nutshell:

It is hard to find true friends these days.... They know you from the beginning but they don't accept you...

1:34 pm

I feel bitter... I wanna do collagen and to remove deep smile lines...

My 3 main exes doctor, business man and seaman... Those 3 can give me a breast implants and my botox... I need to talk to them... Just protect me from men who will take advantage of my situation...

A genuine friend will understand and never take advantage most specially we are facing struggles right now and I have windblow trap...

They just aged me for nothing... I feel bitter...

Will be 42 in a lil while...For that 16 years they just aged me...

I'm not happy being flatten unfairly... I wasn't able to meet new uppish friends for the pull-up...

This is real story my 3 main exes I could ask for botox, I could ask for butt smoothening and my collagen... The first one is now a doctor ( Doctor Rocky) and he got me during our younger years that I was almost perfect coz I was young and fresh... On JP (the butt king) he knew me since we were 19 or 20 and I was young and fresh and so white... On the seaman ( Ryan Denosta ) I wanna be a returning mayor in their place coz they are the original tyrant of that place the Denosta but due to life situation, they need to prepare and find the next Queen and it is supposed to be me... But on him I could ask for perfection coz we had papers and you became a partner on papers, it is responsibility of a partner to fix you coz he used you ... But I can gain brazilian friends and I can have bags all over the world...

2:35 pm

This is real, something is wrong...

2:37 pm

So many fake relatives....They are happy for 16 years showing themselves that they are wealthy and they have their honeybee that Betsilogz and BurgerZ!

In the Nutshell:

The "Van Touring Crusade" it is more of prayer... But where are the guilty or culprit people?

I need a mature lead like Dra.Mitch if she did a movement that I didn't know...

I need a sponsor for this and I need to know everything coz I can't understand their own personal movement.

I need mature people coz we need to figure out on creating money on "Van Touring Crusade"...

My personal case:

Whew! I have windblow trap... I feel bitter...

5:51 pm

Super Inday is here, the super hero! I still feel bitter no extras but thank God to my friend Ely for the care and he accepted me as I was my original entity!

They are not good people angels... For making the budget super tight... Be thankful that "Super Inday" is here...

6:55 pm

I still hope and pray to talk to Mr Lopez, I need an ally... I lost my glamour coz that's the plan of Cavite...

I feel bitter... I still wanted to have collagen and my botox... I wanna leave the hometown...

I still have this fake windblow trap...

7:17 pm

I need a job and I need money... I need a lot of stuff... I wanna collagen and gluta... I feel fat and ugly... I have complex...

I feel self-pity...

7:28 pm

Super plastics this Uncle Jun I just bought a mouse trap and he reacted negatively... Why I bought that mouse trap it should be on the food only...

Just eat whatever is there for now, right angels? Coz the small rats are so many these days that I have to really kill...

9:02 pm

I feel bitter... How can I have new friends on the upper just to pull me up, I can't exist correctly... I lost all my old friends.. I feel hurt and bitter and self-pity...

In the Nutshell: Remember on my previous post I posted traits of men that I like... I still have windblow trap...

I want someone who can be supportive of my beauty coz I feel super ugly... I feel self-pity... I wanna have collagen and I wanna remove my deep smile lines and I feel jealous if I feel ugly...

Coz there are men who hate women if they are fixing themselves, that kind of men I'm really avoiding.

I always want to loose weight.... I can't go back to the old me, I want sensitive man who wants me to be his Queen ( meaning having the killer beauty). It is one of my dreams to be adored by people coz of my beauty and leadership ( One of my dreams is to be a politician wife coz I want to be adored)... But me and my 3rd partner loose our way coz of the windblow trap but God has reasons but 16 years of being stagnant is too much of damaging my entire future...

I wanna see donkey and camel...I have complex now... I want to be adored by men on my original bracket or on the uphill.. I want to have progress in life...

Special Note:

I badly wanna see my 3 main exes and talk to Mr Lopez to be my ally...

9:20 pm

I went to the local market awhile ago.... I hate Uncle DD for giving 2k ( I feel like it is bullying ) aside from being chipay ( cheap ).

So, I figured out the veggies were higher or much more expensive than the grocery store... It is kinda difficult to buy food in the local market coz there is no cart there, so you have to carry it on your arms ( that is the hassle part of being in the local market ). Plus, there is no ac...

The advantage of buying food in the local market, if you have extra money to buy on enormous amount of food or fruits, it is better there... There so many different kinds of fruits and cheaper in the local market.

Corns, fruits such as apple, orange et al better in the local market if you will buy on an enormous amount.

The other meats are no longer fresh in the local market... There is no fish in the afternoon as well...

I also observed that the canned goods are expensive in the local market, 8 to 10 pesoses higher than grocery store...

If you need to buy sack or plastics or cloth gloves cheaper in the local market but there is no rubber gloves...

Mouse trap is cheaper in the local market,less 5 pesoses...

There is hungarian sausage cheaper in the local market and worth to buy that hungarian sausage of pampanga's best in the local market.

9:54 pm

I wanna trim my nose ( on perfection )... I wanna get a job first and I wanna be adored...

[bhagwatiayurved]

Ayurveda for Diabetes - How Can Ayurvedic Treatment Can Help

The metabolic disease of diabetes is becoming more and more common in our western society. In the specific case of type 2 diabetes, this is mainly due to a lack of exercise and an unhealthy diet. The disease leads to faulty regulation of the sugar balance in the body, as too little exercise and too high blood sugar cause the body to produce excessive amounts of insulin. At some point, the pancreas becomes overworked, and the body can no longer lower blood sugar enough, so insulin production stops. The World Health Organization estimates that 422 million people worldwide suffer from diabetes.

Conventional medicine treats the disease in its patients through lifestyle changes and blood-sugar-lowering medications. Ayurveda for diabetes can, in this case, be particularly useful in order to achieve a change in one's lifestyle. Bhagwati Ayurveda offers a wide range of Ayurvedic Medicine for Diabetes that lowers the blood sugar level by strengthening Pitta and Vata. In the following, you will explore how this ancient Indian science evaluates the disease and which measures are used in Ayurveda against diabetes.

The causes of diabetes from an Ayurvedic point of view

Ayurveda describes diabetes as a form of Prameha, a metabolic disorder. In the specific case of diabetes, it is a Prameha with excessive urine production. Ayurveda generally distinguishes 20 different forms of Prameha, all related to different signs and symptoms of diabetes. Prameha is the result of a weakening of your digestive fire. Since a weakened digestive fire is a breeding ground for a disturbance of the three doshas, it stands to reason that diabetes is also linked to an imbalance of the doshas. In this case, an excess of Kapha leads to the insidious onset of the metabolic disease in question. In the later stages, Vata or Pitta disorders often merge and change the clinical picture.

Ayurveda recognizes three stages of diabetes: Sanchaya, accumulation; Prakopa, provocation and Prasara, diffusion. The high blood sugar that occurs with diabetes is described in Ayurveda as an excess of Kapha, which characterizes the spreading phase of the disease. The origin of the accumulation of Kapha is identified in the digestive tract and then passes to the kidneys and the urinary bladder, where it triggers the first symptoms of diabetes: sweetish and frequent urine combined with great thirst.

Ayurveda for Diabetes: Healing Metabolic Disease with Indian Wisdom

Following is how Ayurvedic Treatment of Diabetes helps heal metabolic disease.

Provocation stage - Ayurvedic Treatment of Diabetes should take place in the provocation stage. At this stage, there is not yet an imbalance in the doshas, and an excess of Kapha can still be avoided.

Necessary lifestyle adjustment - As far as the treatment of metabolic disease is concerned; Ayurveda sees the solution in the reduction of Kapha and in a necessary lifestyle adjustment.

Balancing kapha and pita dosha - In Ayurveda, Kapha stands for the earth element, which is characterized by constancy, resistance, and stability. But the water element, which represents cohesion, freshness, and viscosity, also plays a role in the Kapha dosha. Indian wisdom balances a Kapha disturbance with the elements of fire and air, Pitta and Vata. Therefore, important pillars of therapy are strengthening Pitta and Vata, above all through adequate nutrition and the use of spices. But even basic detoxification through purifying Ayurvedic Medicine for Diabetes can be very beneficial for diabetes.

[finch-the-foolish]

Day One - Starry

Mcytblr's Fancharacter Fest

The Stars and the Night, by Lqmie

TW for the abyss/void, many eyes, small mentions of death/sacrifice

Avaeliss glided slow over the nothing, tattered wings still carrying them across the blinking, airless abyss.

They sighed, swooping down towards that off-yellow stone of the islands, getting terribly close to a stretching branch of chorus before twisting and dropping to the ground.

Stretching, they sat down on the unforgiving stone, wings extending in an attempt to remove the aching pain of flight. Then, they curled in around their thin form, twin shields against the barren land.

Avaeliss sighed again, gazing out into the abyss once more. A purple, swirling, terrible nothing, one which threatened to consume all who ventured too far from the islands. They were all too well aquainted with the beast which was the void, all too well knowing of the impossibility of taming it.

There was only compromise to be made with the void, a give and take. Sacrifice for survival, wings held aloft on empty air in exchange for the taste of death it so desired.

The void was a fickle creature, yes, of countless flickering eyes held off in the nothing, boring into all who ventured there.

They were almost used to the stare of heaven–almost; one could never truly settle beneath that omnipresent gazing.

And so they settled for staring back, mauve eyes reflecting pinpricks of light which shifted with each blink. Reality here was broken like that, a torn wound of the multiverse left open to fester.

They'd never known why, merely learned to accept it like the few others who lived in this godforsaken place.

Avaeliss shook their head, silently pulling a piece of chorus from their pocket, nibbling on it. It tasted bizarre, an empty nothing with a sweetish taste, texture just off enough to bring a shudder even after all these years of consumption.

They'd need to raid one of the structures later.. they usually held some amount of food and supplies.

With a soft groan, Avaeliss stood, flexing their wings again. They shoved the remainder of the chorus back into its pocket, stepping to the edge of the island.

They stared down a moment, into the blinking, starry abyss. The abyss stared back.

For several moments, that gaze held. A silent understanding, a silent agreement. They were both of this realm, now, though neither originated in the broken wastes.

The stars broke away. Avaeliss's gaze rose. Shaking their head, they opened their wings, taking off into the eternal skies.

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[mixergiltron]

Toasting the arts.

I recently went to the grocery store to pick up some more cold pressed lime juice. This stuff is awesome. It's actually better than fresh squeezed IMHO because there's zero effort and cleanup involved(I am a bachelor) and because it's a mix of many limes,the PH is balanced. Unfortunately they were out,but they did have cold pressed tangerine juice. So I picked some up to experiment with substituting for orange juice. After getting home,I logged into Facebook and found I had been given a top fan badge from MeduSirena. She's the famous fire eating mermaid,and one of these days I need to get down to the Wreck Bar to see her. Anyway,to celebrate whenever a Tiki A-Lister notices me on Facebook,I make one of their cocktails,or a cocktail that is representative of them. So I made her cocktail:

Mix #42 Sea Hag

2oz white rum 2oz blue curacao 4oz orange juice 1oz lime juice 1oz lemon juice

Shake with plenty of ice and pour into double rocks glass.

This recipe comes from the Lava Flow Inn. If you've never heard of this bar,that's because it's the personal bar of Matt Reese,one of the co-owners of Home Aloha. They had the recipe on one of their Mai Tai glasses. I tried it awhile back and found it was a bit tart for my taste. So this time around I decided to swap the lemon juice for pineapple and swapped my new tangerine for orange. These changes sweetened the drink without radically altering it,and it's how I'll make it from now on.

Here's the other toasting drinks I've made.

Mix #43 Gamma Gamma Hey

1oz Smith & Cross 1oz Plantation Original Dark 1/2 allspice dram 1/2oz passionfruit syrup 1/2oz guanabana nectar* 1/2oz lime juice 1oz Plantation OFTD

Shake everything except OFTD with ice and pour into mug. Float OFTD on top.

*Guanabana is also called sour sop and can be found in the Latin section of your grocery store.

I made this again after Ken from House of Tabu accepted my friend request. I've been a huge fan of his mugs and his Tiki magazine Exotica Moderne(that my Corsair Punch was published in). This was the drink card recipe from the original blue Gamma Gamma Hey mugs(one of my favs),and the Tabu recipes have all been delicious. Warning,it will mess you up.

Mix #44 Hippopotomai-Tai

1oz dark rum 1oz light rum 1oz lime juice 1/2oz orange curacao 1/2oz orgeat 1/2oz agave nectar

Shake with plenty of ice and pour into double rocks glass.

Kevin Crossman is a Mai Tai enthusiast who runs the site Ultimate Mai Tai. I found this recipe on Etsy. It was carved into a wooden cutting board and is supposed to be one of the drinks from the Trader Sam's Tiki bars at the Disney parks. I can't vouch for it's authenticity,but I can vouch for the fact that it makes a nice,slightly sweetish version of the Mai Tai. I think he would approve of it.

Mix #45 Chimp in Orbit

1.5oz 151 rum 2oz orange juice 1oz lemon juice 1oz sweet vermouth 1/2oz orange curacao 1/4oz creme de cacao 1/4oz grenadine

Blend with ice.

I made this for Crazy Al Evens. He's a Tiki artist who makes ridiculously cool mugs and fronts an exotica group called APE the Band. With one and a half ounces of 151,after a couple of these,you'll be crazier than he is!

Mix #17 Midori Cactus Juice

1oz coconut rum 1oz vodka 1oz Midori 3oz pineapple juice splash of club soda

Shake everything together except soda. Pour into glass,top with soda,and stir.

Moki Sato is a very talented exotica artist from Japan who was featured on the cover of issue 19 of Exotica Moderne. I really like the way he blends traditional exotica with a touch of anime. I toasted him with one of the mixings from my Midori post that was good enough to make it into my regular rotation. I just need to get one of his mugs to enjoy it in.

So now you have some delicious cocktails to enjoy while checking out some seriously cool people. Enjoy!

[jiyasimran]

Food and historical places of Kolkata

Kolkata is famous for its food and culture

“Food is symbolic of love when words are inadequate.” and “Culture is a way of coping with the world by defining it in detail.”

Famous food of kolkata

1. Mishti Doi

Made out of fermented sweet yogurt, this Bengali dessert is one of the most popular culinary sweets. Though packed Mishti Doi is available in grocery stores all over the country, you should try the fresh one from one of Kolkata’s legendary sweet corners at least once in your life.

2. Macher Jhol

Fish is an integral part of Kolkata’s kitchen and something Bengali can’t live without. Macher Jhol, fried or curried and paired with rice, makes for a wholesome meal that seafood lovers should try while in Kolkata. It is a spicy curried traditional dish, which includes potatoes and tomatoes other than fish. Seasoned with garlic, onions, grated ginger, and turmeric, Macher Jhol is one of the best dishes in kolkata.

3.) Rasgullas

Who’s not familiar with Rasgullas, right? They are actually small balls of cottage cheese and semolina dough dipped in chashni or sugary syrup. While most people in India believe that Rasgullas are a Bengali dish, it is truly a sweet dish originating from Odisha. Bengali sweet or Odisha snack, no meal in Kolkata is complete without gulping down a pair of Rasgullas. 

4.) Puchke

Puchkas use a mixture of boiled gram lentil and mashed potatoes as the filling, the chutney is tangy rather than sweetish and the water is spicy. Puchkas are also slightly bigger in size and the pani-puris are darker in color.

Famous historical places of kolkata

1.) Howrah Bridge, Kolkata

Howrah Bridge Commissioned in 1943, this grand structure over River Hooghly is a fine example of architectural brilliance and is perhaps the most famous landmark of Kolkata.

Renamed as Rabindra Setu in 1965, this is the world’s busiest cantilever bridge. It shoulders daily traffic of around 100,000 vehicles and more than 150,000 pedestrians.

Location:Howrah, Kolkat

2.)  Victoria Memorial, Kolkata

Victoria Memorial is an outcome of Lord Curzon’s wish to create a fitting memorial to honor Queen Victoria. This white marble memorial, established in 1921, is surrounded by 64 acres of garden and consists of an opulent museum. You can see the figure of the Angel of Victory on top of the memorial’s central dome. The museum houses 25 galleries displaying an array of collections including sculptures, arms, rare and antiquarian books, paintings, etc.

Historical significance together with architectural magnificence make Victoria Memorial one of the most famous tourist places to visit in Kolkata.

Location:Queen’s Way, Kolkata

3.) Fort William, Kolkata

Fort William, one of the must-visit forts in Kolkata, stands as an iconic structure, reminiscent of the city’s colonial legacy. Sitting on the eastern banks of River Hooghly, the fort covers an area of about 70 hectares. Named after King William III, this fort dates back to the year 1696 and is adorned with intricate stonework.

Presently, the fort serves as the Indian Army headquarters of the Eastern Command and so, entry to the inner sections of the fort is restricted for civilians.

Location:Maidan, Kolkata

4.) Jorasanko Thakur Bari, Kolkata

Jorasanko Thakur Bari, another prominent historical site in Kolkata, is the ancestral home of the Nobel laureate Rabindranath Tagore. This 18th-century residence was built on a piece of land donated to Dwarkanath Tagore, the poet’s grandfather, by the renowned Sett family of Burrabazar.

Also known as Tagore House, this is the home where the poet was born, spent a major part of his childhood, and breathed his last. At present, the house serves as a museum displaying a rich collection of books, manuscripts, and other antique items related to the poet’s life. 

Location: Girish Park, Kolkata

"Its all the beauty of kolkata with food and culture"