#the fact that other cheeses are so hard to find in the philippines will be my downfall

[u3pxx]

I HAVE EATEN! thanks to the people who yelled at me 👍

can someone yell at me to go eat my body can't understand that i have to move dfghdjd

[fuck-goes-on]

Kastila - part one

pairing/s: pero tovar x filipino fem! reader

summary: pero was part of the Spanish expedition with fernando de magallanes to find the new world. after the loss of ships and numerous months on sea, the crew was relieved to have found land. however, they realised they weren't alone.

warning/s: BASED ON HISTORY, historical people and events are dramatised for fictional purposes, period-typical violence, men, nudity, fictional ferdinand magellan is a warning

disclaimer: i am not a historian, i have done all the research i could do, if there are any inaccuracies, i apologise, this is only for fictional purposes

note/s: here it is! my first ever series that i hope wont flop HAHAHA just to be clear, i am filipino, born and raised in the philippines, and i just want to share my country’s history even if its through a fanfic, that means i will be very biased towards my own people and not be nice to the spaniards, awfully sorry :-)

masterlist ¦¦ next

Pero was sick of the sea.

He never really liked it growing up as a kid, and his feelings about it didn't change as an adult. So you'd think he would turn down the opportunity to be a part of the crew that would find the New World. But, the pay was large and a small part of himself was curious of what they would find.

Pero was sick of the men.

They were loud and boisterous, proud and thick-skulled. He never participated in their daily drinking, always nursing a bottle to himself in his cot, and judged them hard whenever they fought and beat each other up. The men were tiring and he wondered if he could just throw himself into the sea.

Pero was sick of Magallanes.

The man was the head of the expedition, the proudest of them all. His ideas were impressive, and the fact that the Portuguese man went to a Spaniard king for approval and resources after being rejected by his own king was admirable. Doesn't excuse the fact that the man was a complete asshole; Always looking down upon the crew and thinking he was better than the rest of them.

It had months and months of nothing but water, the men were starting to become more irritable, if that was even possible, and Magallanes was slowly going mad with his ideas. Pero paid none of them any attention, focusing on sharpening his swords and polishing his armour for nothing. Their rations were decreasing and soon all they were eating was bread and cheese. With the loss of three ships, they were dancing with death.

Pero was training with one of the men, slashing at the other with his swords, when another crewmate shouted. Everyone, including him, straightened up and ran to get their weapons. He watched with his swords clutched in his hands as Magallanes looked over the horizon with his spyglass. Everybody waited with bated breaths, and when the Portuguese man turned around with a bright face, all the men cheered loudly.

There was finally land spotted, and Pero could not thank God enough.

As the Victoria neared the shore, the crew prepared for a disembarking of the ship. Pero walked to the edge of the hull to inspect the sand and the trees. His eyes were no longer as sharp as they were when he was younger, but he was sure to have seen a silhouette move in the large coconut trees. However, he was quickly pulled away to help the crew before he could say anything to the captain.

When the ship was anchored down as close to shore as possible, Pero joined Magallanes and two men in a small boat to officially land. He couldn’t help but have a bad feeling stirring in his gut, and it only increased just after stepping on the damp sand. As he walked around, not fully separating from the group, they were suddenly surrounded by armed men and... women?

The five natives had long dark hair, long enough to cover their chests, a piece of fabric wrapped around their head to hold it back. Their necks, wrists and ankles were adorned with beaded necklaces and bracelets, accentuating the black marks painted onto their brown skin. Their privates were covered by a beautifully sewn fabric, loincloths and skirts for men and women respectively. They held long spears made of strong bamboo and sharpened rocks tied to the tip of the stick.

One of the native women slowly approached Magallanes, recognising him as their ‘leader’, while holding her spear to his neck. Pero observed quietly, his hands never letting go of his newly polished swords. The woman had her breasts bared open for all to see, unashamed of her nudity, and even had the same marks swirling all over her skin. Her face was twisted in anger, her lips pulled back in a snarl. She was beautiful, he thought to himself.

“Kinsa ka?” (Who are you?) Her voice rang out, both harsh and soft at the same time. “Ngano naa ka diri?” (Why are you here?) Her stance was of someone who had experience, her grip on her spear showed that she was capable of killing them on the spot. When Magallanes didn’t answer, she moved to jab the man with her weapon when another voice stopped her.

“Anak, unsa imong gibuhat? Imong gipagawas sila karon dayon.” (My child, what are you doing? You let them go right now.) A man, dressed the same as the other natives, walked out from the trees with his hands in the air. The woman whipped her head back to stare at the man with a surprised expression before drawing away, the other natives following her as well.

Pero and the crew watched with astonishment as the man walked towards them, the natives bowed their heads and stepped away. The woman softened a tad and pressed the man’s hand to her forehead before stepping away as well, although with reluctance.

The native man was clearly of a higher status, the long dark hair tied back with colourful cloth and beads, a band decorated with feathers and fur wrapped around his head, and gold jewelry on his neck and arms. His smile was blinding as he moved to hug Magallanes, the Portuguese man too shocked to reciprocate.

“Rajah Humabón.” the man pointed to himself as he said what Pero assumed to be his name. He gestured to Magallanes for his name, to which he returned the favour. Humabón turned to the awaiting natives, shouting, “Moapil sa among piyesta karong gabii si Sri Fernando ug ang iyang mga tawo!” (Sir Fernando and his men will join our feast tonight!)

Humabón then used his hands, pushing his fingers together and tapping them to the palm of his other hand before pressing them to his lips, signing the action of eating. Pero sighed and relaxed his stance; He didn’t fully trust the people, but if they had food and were willing to share, then they’re his new best friends.

“Do you think they will actually feed us?” A crewmate whispered to Pero. He shrugged and clapped the man on the back.

“Compadre, I’ll eat regardless if it’s poisoned or not,” Pero said before following Magallanes back to the ships to gather the rest of the men for the meal the natives invited them to. He looked back to see the natives blending back into the trees and bushes, catching the eye of the native woman and bowing his head towards her. It seemed to please her and she walked away with her head held high.

“Father, why did you invite those men to our feast?” You asked him when you finally arrived at the centre of your village, your brows furrowed and expression tense. Your father looked at you with his eyebrow quirked upwards. 

You followed your father, the Rajah, back towards your village with annoyance. You directed your frown at his backside, gripping your spear tight and close to your body. The friends who were with you when you ‘greeted’ the strange men were wary of you, knowing how explosive your temper could be.

“My child, when you become the Rani of our village, you will find there are some battles you do not want to start and instead reach your hand out to make allies.” Humabón said, holding your hand in his, patting the back of your palm gently. You pouted at him, not satisfied with that answer, but you know you wouldn’t get anything more than that. “Besides, we should not waste our energy to these men who look like death and instead share with them with our blessings from Bathala. There is also the Datu of Mactan to mention.”

You sighed and relented, hugging your father a farewell and walking towards the hut where your friends were preparing food for the night’s meal. As you made your way, you couldn’t help but think about the man who bowed his head to you before he left for their large boat. His scar running from his left brow to the top of his left cheek was curiously handsome; You’d never seen a man fully clothed in metal and you wondered why they wore it in the first place; Surely it was too hot under all those layers?

Despite not agreeing on allowing the strange men to feast with them, you couldn’t help but be eager to see more of the scarred man.

[oneallysa]

Tagged by @randombiochemist​. Ghad, you know I’m a sucker for these things.

NAME:  Allysa, pronounced as “Ol-is-a”, yeah like “All is a ___” A few years ago, I’d go out of my mind if other people found my name, but my pseudonym of “CA Hawkins” slowly seeped into Allysa D. 

I can’t say my last name because I am the only one in the world with this name with this surname. There’s about 20 people with my last name in my country alone and all of them are my relatives, but it’s seriously not that hard to find me. I’m a bit loud in the Internet nowadays.

NICKNAME: Allysa or Oli to my friends. “Gurl” to my sister. My second name to my relatives other than my sister.

GENDER: Biologically female, identifying as female.

STAR SIGN: Capricorn.

HEIGHT: 5′2 ½. That’s actually tall in my country. 

TIME: Right now, as I write this, it’s 9:27pm. I shall update when I finish this thing. Update, it is now 10:15pm and I shall click “Post.”

BIRTHDAY: Eight of January! I have the same birthday as Stephen Hawking and Elvis Presley, and when I was five, I had a crush on both (before I knew they were old men, shut up), and even so, I thought I would be both scientifically smart and artistically brilliant. Obviously, I was neither.

FAV BANDS; FAV SOLO ARTIST(S); SONG STUCK IN MY HEAD: Bands: Coldplay, Radiohead, IV of Spades, and more. Solo: Beyonce, Lady Gaga, Adele, Miley Cyrus, Fleurie, and more. Stuck: Smokestacks by LAYLA.

LAST MOVIE I WATCHED: The Greatest Showman (which would have been the fifth time I watched it as well, but #NoRegrets).

LAST SHOW I WATCHED: Two nights ago, I binge-watched “Santa Clarita Diet.” Ghad, I love that show, and it made me hungry. Okay, that makes me sound like a psycho, but Sheila’s enthusiasm over eating made me crave for a burger.

WHEN DID I CREATE MY BLOG: I had a blog around 2011, when Sherlock just came out. Things were all gen but I was already shipping Adlock by then. By 2012 and Irene finally showed up, I shipped hard. By 2015, I had death threats for shipping Adlock so hard. As a 16-year-old, I deleted my blog, and made a Tumblr exclusively for Adlock on June 2, 2015 to show my haters, they ain’t gonna win against me.

LAST THING I GOOGLED: “Harry Potter sent to alternate universes abuse fic” shut up

DO I HAVE ANOTHER BLOG: For me alone, it would be theoneallysa.wordpress.com but I seldom use it and I think the last post was made last year. Co-blogs would be bucketlost.com where my older sister posts about what we did when we travelled around Europe (just the two of us). I was the photographer in this blog.

DO I GET ASKS: No. Or rather, very rarely. Like, once or twice a year.

WHY I CHOSE MY URL: To show my Adlock haters that I am not fazed by them hating my yacht. This is also to stand for my yacht and all the members in it who are being attacked. I will so fucking fight for yall gals, but I also won’t hesitate to put you back in line. I don’t want members of the yacht attacking others.

FOLLOWING: Oh I’m just following 217 people. Most of them Adlockers or Harry Potter blogs that post a lot of text post. I’m more of a text-post kind of gal, despite my usual posts of GIFsets and all that crap. I love metas or text posts with memes. There will be days that I will hoard a lot of Tumblrs for the hell of it.

FOLLOWERS: I feel like an arsehole for never thanking my 2,621 followers, but I just don’t know how to thank them without bursting in tears.

AVG HOURS OF SLEEP: About 3-4 hours of sleep. Both intentionally and naturally. I’ve had this sleeping pattern since I was about nine years old. I remember just lying in bed and getting restless because I can’t bloody sleep. Although, yesterday, I slept at 5pm and I woke up today at 12 noon. So that’s 19 hours of sleep. Go big or go home, that is my motto.

LUCKY NUMBER(S): I don’t know about luck, but I am fond of the number eight, six, and thirteen. In day-to-day life, or like visual patterns, I prefer three and five.

INSTRUMENT(S): Piano (self-studied, one-month with our glee club maestro, then self-study). Voice (two-year training, same maestro as above). Violin (two-days training before I got frustrated and my sister took it instead).

WHAT AM I WEARING: Right now? Er, brown shorts, silver shirt with elements of dull scarlet, and a dark scarlet jacket. Even though I’m at home, I do like matching clothes.

DREAM JOB: To be a good wife and mother. If you dare tell me I should be going out and get an actual job, then you have no idea how tiring being a housewife can be. Ask my mother. With future kids that will have MY bloodline? You bet my arse it’s going to be a full-time job. By then, I would have saved up a lot of money from working in a desk job whilst also performing in the theatre from time to time.

DREAM TRIP: You have no idea how much I want to go to Peru and just see a random llama. Before, I would say Paris and London, but my sister and I went to a Europe trip last year (we didn’t go to London btw) and it’s amazing and all but I want to go hiking next. Although, I also want to go to back to Rome, and visit Greece as well. My sister and I do back-packing, and just AirBnB. We always get mistaken as locals, especially since we learn the language before heading to a country.

FAV FOOD: Boi, my love for McDonald’s Cheese Burger and Fries right now. I’m craving. Also, Coca-Cola, oh boi.

NATIONALITY: YAH GURL BE WAVING MY PHILIPPINE FLAG RIGHT NOW YAH BOI

FAV SONG RIGHT NOW: Smokestacks by LAYLA.

SEXUALITY: I am still confused between asexual and bisexual. I don’t want to be touched and I hate physical contact because of my not-too happy childhood, but also I find both boys and girls beautiful, and if there are people I like, goddamn will I be flinging myself to them... Demisexual. I think I’m demisexual. 

HOGWARTS HOUSE: CAW CAW EAGLES YAH RAVENCLAW WOOPITY WOOP WOOP

FAV ANIMALS: EVERYTHING UNDER THE BIOLOGICAL FAMILY CANIDAE

DOG OR CAT PERSON: CANINE ALL THE WAY, my sister is too much of a feline lover.

BLANKETS YOU SLEEP WITH: A thick blanket as well as placing two pillows on top of me for added weight.

WHY YOU GOT A BLOG: I’ve been on Tumblr for years before I had an account, then I got fed-up so I made one in 2011. Then I made this one to fight haters of Adlock.

TOP (3) FAV CHARACTERS: Harry Potter. Sherlock Holmes. Leo Valdez.

NO. OF POSTS. 3,519. Mostly reblogs lmao.

POKEMON TEAM: I’m sorry. I don’t watch Pokemon because my older sister and older cousins (who were living with us at the time) didn’t let me watch TV when I was a kid so I just never bothered.

FAV COLOUR: I’d say Black but black is a hue, not a colour. In fact, it is the absence of colour so I ain’t saying black. I was a sucker for Glaucous in aesthetics and stuff, as well as Navy Blue. Nowadays, I have also taken a liking to red. It compliments my skin colour well, as well as my personality.

RELATIONSHIP STATUS: Er, a bit complicated.

LIPSTICK OR CHAPSTICK: They feel weird so neither. But if I had to choose, Chapstick cos my lips are so chapped, I can’t even.

LAST SONG I LISTENED TO: Smokestacks by LAYLA. I’m editing a vid.

TOP (3) SHOWS: Sherlock, Doctor Who, and Mythbusters.

TOP (3) SHIPS: Adlock (Sherlock Holmes and Irene Adler) R11ver (River Song and the Eleventh Doctor) Leyna (Leo Valdez and Reyna Ramirez)

BOOKS I’M READING: I’ve been reading a lot of novel-length Harry Potter fics right now. I’ve related to Harry Potter a lot. Before, I always related to Sherlock, but finding out about his familial relationship, I found out I was more Mycroft (never good enough) and Eurus (crazy violent kid) than a Sherlock.

TAGGING: To anyone who wants to do this.

@musical-chick-13 @thank-you-for-being-with-me @antarktica @sentimentalgenius @addignisherlock 

[whybaddecisions]

To the one that got away:

It was winter when she first came to picture, I was just an ordinary guy that worked abroad didn't know what to do no goal, ambition, or even dreams if I can consider it, Was making money but I can't feel satisfaction while doing it soulless and partially lifeless in the process, before I came home I was in a long distance relationship with someone from France and everything worked out just fine but eventually we lacked personal intimacy, to the point that were not even trying to communicate with each other just went with our days without even saying "Hi" or "Good morning" to be honest I thought that she would be the one for me and I'll be the one for her, I was greatly mistaken to have thought that, because if u truly wish someone to be with you till your last breath it must have the right amount of perseverance, the strive to push forward and not to quit and fight! One day we came to an agreement that the thing we have isn't working out anymore, so we broke up decided to be friends, just like that in a snap of a finger she was gone and so am I.

I know that it's rough on both of us but on the other hand it felt that the chemistry wasn't there anymore so it's better to leave that be.

After a month I decided to focus more on my career first since I'm waiting for my agency to call and kick me out of the country again but with a new job on a cruise ship around Us and Europe, while waiting i knew that my brother knows a lot of people here in the Philippines that has a company related to my forte so I asked him

"Man do you know anyone in the industry looking for a waiter?"

He told me that there was one here in Batangas and she was a good friend of his.

"yeah I know a place just a 5 min drive from here"

So I was excited cuz I'm going to work my ass off and forget what has happened.

So there it was "TRICIA'S" name of the workplace my brother told me about, and on December 17, 2019 I started there as a waiter, it was an open house bar kinda rowdy but in a good way but damn do these kids party hard! My shift was from 4pm to 4am and it was messy as hell always but I had fun in the process.

Then that faithful day came to place, all the stars were aligned and the soothing falling of leaves was upon me, I didn't expect any less from that day than any day cause for me it was just goin to turn out as an ordinary day, but then u came and I saw you with my best friend. 🙏 well I couldn't care less at first if u talk to me or not, but the first time you shut me down is when you were passing by my side I thought that u are going to get a menu off the bar, and I was psyched and told myself "now's my chance to like give her the menu and make small talk" Then u said "No" off the bat cuz u were just going to grab that box of tissue, boo me assumer! Then I remembered u were with my best friend so time to show off I think? Like provide them with the best service possible, bring the drinks on time, food must be hot, bucket of ice must be full all the time, no delay in anything like to the fullest service a server can give them, after all was served I was shocked that u said Hi and Hi again and again complimented my cologne called me by my nickname which wasn't really needed, I was shy just making a grin of my mouth just to show her I'm not bothered, but I'm to the fullest extent cause I already asked for ur name, checked u out on Facebook through my best friend that's why I was shy.

The u guys left. And I asked my bff

"should I add her on FB? What ya think?"

She replied with so much enthusiasm

"Gooooo! Add her, she wants to be friends with you also"

And boom it hit me like the biggest meteorite just punched through earth, I was so overwhelmed and cannot wipe the smile of my face that morning.

I'm not normal I can say that proudly in a good way of course, but if someone overwhelmed already with the thought of his/her crush wanting for them to be friends and then out of nothing she says that do you want me to bring you coffee, that would be the most awesome thing that would happen to you, you'd probably be smiling for the whole day like legitimately smiling at everyone with the upmost feeling. For me coffee is sometimes is more important than people but for what she did LFU!!! And she brought me my coffee that morning and she insisted on bringing it , on that day she already got me.

Time passed and things were going accordingly, perfectly some bumps along the way, but we were happy and contended to what we had and a few dates, I remember on the night before Christmas I was supposed to give u your present and you stood me up because of a party your family held and I understood that situation of yours, kinda sulk tho that we didn't get to meet but one of my favorite memory is when you asked me out on a date and it was Christmas, you got to meet my parents also sorry if your hills was soaked in water cuz it was pouring heavily that day. We ate at "Romantic Baboy" a Korean restaurant with unlimited pork skin, chicken strips and cheese on the sides, and you know what's my favorite part of that particular day? Is when I took a picture of you smelling a rose and thought to myself that I don't want this to end may the universe hinder us from us but I'll fight with my last breath to preserve what we have and what else will happen. Then I fucked up.

Scribbled words, nauseated, anxious, crippled, out of way, bothered, stressed,fretful,fretting, disturbed, agitated, irritated, apprehensive, to the point that I don't even want to look at myself in the mirror so disgusted to what I did, execute me if the universe wants to, the feeling of overly doubting my self worth was inevitable, brought to me by my own decisions that messed me up entirely.

Wondering what happened haunts me in the most gruesome way possible. So here it goes, I lied to her big-time which I didn't know that it was possible since I did it already not multiple times but only ONE THAT GOT ME REAL FUCKED! Is when I received a message from my longtime best friend from way back as kids, 20 years to be exact . On the message she told me

"when are you going to show urself I haven't seen u in forever"

Then I was shocked cause normally she wouldn't Pm (Private Message) like that in the past, then I told her.

"one of these days when I'm not busy cause of work"

Then she asked about my love life and u were the first in my mind so I told her about you.

"there's this girl that I'm seeing, my other best friend introduced me to her and she already met my parents last Christmas then we ate outside and we had a great time"

That's what I said then I also told her to help me find a perfect present for you.

Then on December 27, 2019 I told you that I'll be visiting a long time friend with a kid and I didn't tell you if it was a girl or a boy cause I don't want you to get angry at me but then again I should've told you that in the first place. When I was there at her house since we were long time friends we had a great time also with the kid in the picture, happy and overwhelmed at the same time, then her mother came down gave me a hug and greeted me welcome home or back to the phil, cause she hasn't seen me for over 4 years I think. After the the greetings my best friend told her mom that I'm seeing someone which is you. Well I didn't expect that she would be sly about it and drop your name so casually, so I just came right through it and said yes I'm dating this girl and she's wonderful, but her mom told me that r u taking things way to fastly you just got out of a relationship, I told them that also I was off with someone before I met you. So after they told me not to deepen anything with anyone yet, assuring that I would not get hurt cause for them I'm family also, cause her dad was the godfather of my brother that's why our families was close still to this point they are.

Then the next day came I went again to her house because I was having fun playing with her son and missed talking to her a lot, because in the longest time I had a crush on her and knowing me I couldn't seal the deal from before, but this time I thought to myself maybe this is it when she'll notice the man i have become, and you passed my memory, in me saying that I'm dating this girl and why should I break her heart? Did u deserve to be treated that way Nooooo! In fuckin million years no! But I did anyways. Without even consenting my best friend, myself and most importantly God. I messed up 😭

So then it happened the happiest'sh and the worst'sh decision in my existence trampling over someone that didn't deserve any hardships cause you were the most beautiful soul ever seen. Yeah I misunderstood the fact that she'll replace you over and over again because of the thing we had in the past like 20 years of friendship over something that just happened recently was a very wrong thought to even deliver in a person's mouth crippling fear came over me I didn't know what to do my life was in chaos lost in the path, I part take wishing it all away silently murmuring to myself that if had the power to change it all I would, I was blinded really blinded by that stumbling and staggering in every situation possible, even with work I wasn't happy anymore so I left, it's not like me to leave unprofessionally but I did cause it broke me down to my core knowing that I did something to hurt the most, I don't know if it's faith that we met or just me knocking on the door of heaven praying and longing for someone to bump in my life and there you was. But I was too blinded by the fact that I thought that she'll be the one to save me but you were there standing without flinching and with the unyielding love that a human person can give to another and I wasted it all away. Knowing that we were supposed to go to an amusement park, and guess what? That Jan 3 was the day destiny punched me in the face for me to tell you what I got in stored deep inside the dark and deep corners of my heart which was hard to let it out, but I was willing to get out of my comfort zone, break boundaries and say what I really mean.

But then again it didn't happen because of me. But why is that I don't have a perfect checklist of good things in life and almost all of it is on the bad side, really looking inside I didn't have any intention of hurting you, but when I came to see you coming from manila was one of the blurriest decision I've made cause I was going to fix everything but was still blinded, so I did see you but what I said that day when we were inside the car was all true, you mean the world to me but how dumb can a human be maybe I'm the epitome of that, knowing her and thinking she was the one was greatly poor on my side, some people are worth suffering for and I'll suffer for you anytime of the day, week, year or anywhere.

Saying this honestly you are the one with a pure heart on the other hand she also has but like only in a normal state and I thought she was a diamond but day by day she turns to coal slowly breaking and burning me in the process I don't blame her for that but knowing her I didn't expect that a shallow river is bound to drop over me and drown me, because in your eyes I saw a girl swimming in a vast ocean with many things to look after but was calm about it, and composed in a way that anything can turn out good and without harms way. Simply saying that u r different really different in a good way of course.

The self realization made it clearer than the brightest day, clarity filled up inside,b the blindness was cured and I can see far from what I saw before straightforward only walking in one path never turning right or left staying on a pace that'll last, growing abundantly in each other's presence. point here is i really know that u are the perfect illustration a right decision

I hope and pray eventually time will get us to see and feel that something happens for a reason, it's not just the way it was given but on the way it ends and begins again, hoping,praying, begging, pleading, that when that time comes even if it's on a reciprocal I will greatly cherish it and give it as grace without asking for anything in return like a river splashing water on the ground with the little weed sprouting through time, it doesn't have to be the entire ground but the important parts only, perfect timing, right alignment of stars and even if the wind blows strongly or a single rain drop I'll always bring you close by my side and wanting you to stay beside me. I just wish in time we would see each other in our arms again.

And to the one that got away.

Looking back to those days we were so happy I really wanted to tell you how much you mean to me, and the simple things u did, like looking at me with those mesmerizing eyes and the captivating depth and clarity it shown, the way you cling was warmth beyond any parka or furred jacket I've worn before saying slowly while you hug me that you'll never let go. And the way you pull your hair back showing roaring waves but calms me up to the core while the strands of your hair graze my face tingles my curiosity to kiss you in the forehead. And I never felt an urge every time you kissed me on the cheek and while you ask me to kiss you back was the sweetest tune my ears can imagine like angelic figures playing the harp or something like that. And the way we used to drive with ur friends feels like ecstasy having fun and in a euphoric way, I like seeing you laugh a lot, curse a lot at people, things or anything cause im not finding any wrong in that, because that's who you are and what you represent. Also the times we had so much fun singing those songs you recommended me. And to this particular song which made me see you in whole different level, cause you were the first one who dedicated something for me, those giggles that both of us shared is more important the . The unparralled and unrequited feeling that those gestures are simply producing, but what I say is the manifestation of genuine love is you.

[pinelife3]

Businesses I Worry About

When thinking of get rich quick schemes, good ideas might include:

Dropshipping 

Chill hop radio streams on YouTube (there has to be some money to be made, right?)

Automating the set-up of Wordpress sites (actually cool themes, basic pages, get rid of shitty blog post format so a business can use it, etc.) and charge ~$20/site

ATM skimmers 

Buy the domain www.jetstor.com and make it look exactly like JetStar’s site. Sell fake plane tickets. Use elaborate VPNs and darkweb security stuff to avoid detection. Once the scam ceases to be profitable repeat with virgon.com and any other business where a user might mistype the website’s URL. I’d suggest this scam works best for businesses with a ‘u’, ‘i’ and/or ‘o’ in the name as these three letters sit beside each other on the keyboard (facilitating fat-fingered typos) and also people tend to pay less attention to vowels 

Not high at the top of anyone’s list: opening a restaurant.

You may not think this wandering through Chinatown, perhaps on account of the the hand-written BYO WINE ONLY signs or perhaps because of the waiters killing fish in the alleys*, but the choice to open a restaurant is indicative of the kind of pure human energy which has nothing to do with wanting to get rich. 

(*I swear they do this at New Kum Den - when someone chooses one of the depressed barramundi from the tank, they fish it out, put it in a bucket and then sneak off to kill it in the alley so the kitchen doesn’t get all fish’d up.)

Just think of everything that could go wrong:

Ruinous upfront and ongoing costs

Unfair reviews

Unreliable twenty-something staff

Think about how much chairs and plates and mops and cutesy pot plants and signs cost. How many tea towels do you need? How many forks? Think about how hard it must be to find a full staff of people you trust. Think about opening for the first day and no one buying anything. Same deal on the second day. Your vegetables start to go bad in the fridge. Did you make a mistake?

This is basically my opinion on restaurants: they are risky investments, shouldered by the courageous so that the whole community has places to go where they can eat delicious ramen or dumplings or fried chicken with blue cheese sauce. With that in mind, why would anyone risk it all to open the establishment pictured below?

Falafel Place opened on Smith Street around 6 months ago. As you can see, it is not stylish - that’s why they called it Falafel Place rather than Palace. It already looks tired and it just opened. It doesn’t beckon. It doesn’t repel. It just exists (for now).

The Smith Street area is already home to many kebab/Lebanese cheap eats joints:

The only angle I can see that Falafel Place may have is that they specialise in vegetarian food (i.e. no kebabs here - only falafel, tabbouleh, etc.) but there’s nothing to recommend this place beyond being vego-friendly.

Something about this place has really gotten under my skin. None of the kebab joints (with a possible exception of Lamb on Brunswick) I’ve highlighted above is especially creative or adventurous in what they’ve opened. I don’t feel a glow of human courage and pride emanating from those businesses - but they do have one thing going for them (beyond the meat): the baked-in grease in the walls, the ravaged staff who have become canny to the ways of the local drunks (getting your kebab is like a hostage negotiation - you’ll have to hand over the cash before you get your food). There’s just something grotty but dependable about the local kebab joints. Like the raw onions in a kebab, it brings a tear to your eye. Not so with Falafel Place. I feel so much pity for the owners. Why would you risk so much money (Smith St rent can’t be cheap - how much fucking falafel will you need to sell to make ends meet?) on a place which looks so disinterested - disinterested in falafel and disinterested in selling us falafel. Do you people even like falafel? Nothing about this place suggests even a passing interest in falafel. Falafel PLACE?! 

INTERVIEWER: Excuse me Mr. Proprietor, could you tell us something about what inspired you to open this establishment?

PROPRIETOR: Huh?

INTERVIEWER: Could you spare some time to -

PROPRIETOR: Are you talking to me?

INTERVIEWER: Yes, aren’t you the genius behind this fine falafel restaurant?

PROPRIETOR: Ah yeah.

INTERVIEWER: So, could you tell us a bit about what inspired you to open such a -

PROPRIETOR: Look lady, falafel just spawns here. Every morning we come into the office and find all our desk drawers full of falafel.

INTERVIEWER: You mean you don’t lovingly cook this using a recipe your great-grandmother left you in her will?

PROPRIETOR: No we don’t cook it. We’re accountants. We just sell falafel out of the office reception so it doesn’t attract ants where we’re trying to work.

INTERVIEWER: But why not just eat it yourselves - I don’t understand.

PROPRIETOR: Eat the falafel? I can’t stand the stuff. So dry. It’s awful.

INTERVIEWER: I have to say this is one of the more candid interviews I’ve conducted for Made Up Falafel Magazine. Could you explain the thinking process behind the name?

PROPRIETOR: Falafel Place? Well, yeah we didn’t want to lay it on too thick with superlatives or -

INTERVIEWER: Or even a name which wasn’t a statement of fact.

PROPRIETOR: Look, this is a place where there is falafel. Buy it or not - I really don’t care.

Meanwhile... not too much further along Smith Street, is another newish business: Sen Storm, a Veitnamese fusion restaurant. This premises used to be occupied by a New Orleans po boy joint which seemed to be perpetually closed. A few months ago, I saw that they were re-tiling the shopfront - like so, I think it actually looks really nice:

(It’s closed in this pic - it normally looks a bit more welcoming)

Maybe it’s because I was dimly aware of the failure of the po boy place, but I am very stressed for Sen Storm. Every time I walk past, I look in to see if they have enough customers. Are the staff busy? Are people eating there? Is it being enjoyed? I desperately want the people of Sen Storm to have made a good investment. I can feel the care radiating out of this place - they want it to be nice, they want people to enjoy it. They’re trying something new. Vietnamese food is typically pretty cheap in Melbourne: $12 bowls of pho, $4 banh mi on Victoria Street. Sen Storm is edging their way into fancier restaurant prices ($25 mains, nice cocktails) - there are not many other places in Melbourne doing nice napkin Vietnamese.

I read this interesting article on why noodles are cheap compared to pasta - it has a lot to do with our biases relating to the hierarchy of cuisines:

The other issue in all of this, is us, the dining public. What prices are we willing to pay for pad Thai, ramen or a plate of dumplings? All the chefs interviewed acknowledged a cultural hierarchy that makes noodles cheap and pasta expensive.

"Why would people pay $30 for cacio e pepe, which is really just pasta, black pepper and cheese, but they won't pay more than $10 for three amazingly made har gau or xiao long bao, which probably require a whole lot more skill than making pasta?" asks Dan Hong.

Narada Kudinar, co-owner of Sydney's Yan, sees this play out in his Chinese-style smokehouse.

"We get people who walk into the restaurant, after Googling we are the top-rated Asian restaurant in the area and walking out after seeing the menu prices."

Mr Bayad feels the same frustration running his inner-Sydney Filipino restaurant.

"Customers frequently come in claiming they ate the same food for 43 cents at a street market in the Philippines.

"I deal with that fairly often here and it's an old conversation — I'm just sick of it. The production [of food] here is completely different."

It's an expectation rooted in mainstream experiences of Asian food — from chicken chow mein in suburban Chinese takeaway restaurants with the lucky cat figurines to $1 pad Thai on Bangkok streets.

Even those with Asian heritage can hold the same prejudices. "The easy stereotypes are very ingrained — the idea of yum cha being a 'hangover food' and Chinese being a 'quick, cheap option' — that is ingrained in me as well," says Dr Lee.

^^ This graph is from an Atlantic article from a few years ago which also looks at our biases around food, like why we will pay more for Japanese and French food than Chinese or Thai. Anyway, I do believe tastes and expectations are changing, but the point I’m trying to make is that Sen Storm is part of a new wave - they’re taking a risk and they care.

After months of anxiously peering into Sen Storm, wondering what it was like, I finally went with Matt. We ordered:

Duck curry: orange duck leg curry with egg noodles

Pepper venison: venison seasoned with Vietnamese mountain pepper served with parsnip puree and chilli chutney

Nice, right? I did photograph the food but my pictures were awful (my proud tradition of producing vomitous food photographs continues) but you can see a bit of the venison in the pic below and a corner of the curry as well. Both were very tasty and it felt like a surprising meal. Again, they’re trying something new.

I can understand why the people at Sen Storm took the risk - they had an idea, something to share, and they opened a restaurant which is still not bustling but is slowly accumulating positive reviews and will hopefully grow into a successful business. But if restaurants are risky investments - does it make sense to gamble on something you care about? Is Sen Storm more likely to do better than Falafel Place because the Sen Stormians are passionate? Maybe - but the margin by which Sen Storm has to do better is huge because building something special has cost them a lot more. Falafel Place is built on a foundation of plastic takeout containers. 

In short, I am still worried about Sen Storm.

[mywdw]

Pongu Pongu - Snack Stand Review

The phrase "Pongu Pongu" means "party party" in the Na'vi language - very appropriate for a spot with such a celebratory, colorful atmosphere as this little drink spot located on Pandora. The Earth ex-pats serve up some pretty tasty beverages inspired by the world of Pandora, and you know I had to go have a sample! So were the drinks out of this world? Read on to find out more!

If you don't hear the party music blasting out of Pongu Pongu's speakers, you might spot the AMP (Amplified Mobility Platform) suit, rusted, its windows fogged over from age, and festooned with colorful woven braids. This is a reminder that Pandora has reclaimed its world from the evil forces that were exploiting it, and just adds to the celebratory atmosphere.

In fact, much of the decor is made up of repurposed parts left over from the RDA's time exploiting the planet's resources. Just another reminder of the level of detail that Disney's Imagineers go through to immerse you in the story of the environment.

Some of the decor reminds me of the folk art pieces featured at House of Blues, and that is pretty high praise, as I am particularly fond of the particularly fond of the look at atmosphere of that particular Disney Springs venue. But you're not here for decor, you're here for the drinks!

That's right - not only are there two specialty drinks at this location, plus the special beers that you can get inside the Satu'li Canteen, and then there's the featured snack item: Pongu Lumpia, a pineapple cream cheese spring roll.

The purple and green striped drink to the front is called the Night Blossom. The Night Blossom is non-alcoholic, containing limeade, apple, and desert pear popping pearls... and is somehow simultaneously way too sweet and a bit too sour. I always hate when I can't recommend something, but this drink needs a little bit of fine-tuning to get the balance of flavors right, because it is currently almost painful to drink.

The red drink to the back is the Mo'ara Margarita. This drink contains tequila with strawberry and blood orange flavors and is topped with strawberry popping pearls. This one, on the other hand, was delicious. The sweet and sour flavors of fruit mingle together very nicely, and the tequila adds just the right amount of kick, neither disappearing into the background or overpowering the other flavors. Plus, we ended up getting that one in a super cool banshee cup that has been making my kitchen look much more awesome.

This might be my favorite souvenir cup outside of the one I got from Trader Sam's, but let's face it, those are really flipping awesome and it's hard to beat them.

I kind of feel like the less is said about the "seed pod" glow cube included with the cool banshee cup, the better... it's... a little awkwardly shaped, in my opinion. Because I am twelve years old, apparently. But if you don't like it, well... I say nuts to you.

And, of course, you don't think we left without trying out the pineapple cream cheese lumpia, did you? Originating from Indonesia and the Philippines, lumpia are similar to a spring roll. These particular ones are packed with a sweet and slightly floral, creamy pineapple and cream cheese filling, just like it says on the tin. Think of it like a pineapple cheesecake, wrapped in a wonton wrapper, then fried until nice and crispy on the outside, dusted lightly with sugar, and you'll pretty much get the idea. I need to try them one more time, since the novelty factor may have played a hand, but these might be creeping up onto my favorite snacks list, not to mention an item I might have to toy around with at home to try to make a taste alike recipe.

So, if the line isn't super long, I'd recommend popping in and having a Pongu Pongu during your stay on Pandora, as long as you avoid the Night Blossom... until next time, everyone, stay magical!

[beansnobeef]

Pintos and Cheese Review

This shit is literally a bean burrito in a bowl sans tortilla. Great for dipping yer extra chips in. Kinda weird to eat with a spoon spork but probably good for folks who have difficulty chewing. Mix in some fire sauce and stir well. It’s savory, it’s cheesy, its quality is largely dependent on how well the dehydrated bean flakes have been reconstituted. Way back in the day before they adjusted their chip to sauce ratios and introduced potatoes to the regular menu with stuff like the spicy potato soft taco, I would get one of these alongside an order of nachos so I’d have something else to dip the chips in. It’s not bad.

So I’m an anthropologist right (Sure sure you can find all sorts of gatekeepy reasons that I barely qualify as an anthropologist, such as the fact that I barely write anth stuff anymore and I’m not actually involved in academia, but my stance on it is that I could find 1,000,000 reasons to disqualify myself from being an anthropologist even if I were literally in the field sleeping under the stars and typing up blood relation charts and linguistic diagrams so I think it’s better to just roll with a positive assertion of identity based on training, interest and point of view. Kinda like how I think of myself as a writer even though the vast majority of my output is being mean to strangers on facebook for no reason)  

Anyway, anthropology has a lot of baggage as a science and as a discipline, and lately the NPR is passing around this short lil feature on Renato Ronaldo’s poetry, some stuff he wrote after his wife and fellow anthropologist died in the field with him. The, uh, digestible narrative of his experiences is he learned something about a certain kind of rage+grief that the tribe (the Ilongots) had an untranslatable word for when she died. As a result he wrote some seminal works in the study of violence, rage, and grief as a portion of human cultures (his wife was notable for writing about the simultaneous nature of prestige power and overt political power in stateless societies). Anyway NPR decided to do a write-up and it’s, like all anthropological writing (and in turn all science writing) written for a general audience, sensationalized a bit. Some leftish folks read it and were internet outraged abt it b/c of the primitivism in the article and the fact that a white anthropologist stole an emotion from this tribe (which is some heavy discourse that could go some interesting places, but I’m not sure it was expressed from a place invested in deeper ideas abt what stealing an emotion would entail), all whites out of the Philippines and that sort of thing. Which is great cuz the dude isn’t white, understanding the culture is the whole point he was there and boy heckin’ howdy anthropology is dead set against primitivism.

This kind of hot take is also a fundamental misunderstanding of what anthropology is or does. This impression is not helped by the pop cultural expression of anthropology: mostly pith helmet nonsense or Indiana Jones stealing sacred relics or bombastic documentaries run by folks with a great eye for glamorization and a goal of creating a narrative instead of boring everyone with six straight hours of interpersonal interviews abt banal hygiene shit. In a way sensationalizing anthropology as the ultimate colonial informants (which again, there’s been a period of time where folks were doing that, though it was firmly rejected from the discipline in the 30s) is just another kind of glamour, portraying anthropology as way more effective, dangerous and directly useful than it actually is. In truth a lot of colonial authorities didn’t need someone trained to study and record a culture to figure out how to do what they wanted to nearby tribes. Instead they just relied on the same source of information Freud, Nietzsche and Marx did: reporting from local traders or colonists who gained some marginal grasp on their local language. Human beings are generally gregarious. It’s never been that hard to find out stuff about them.

Anyway I’ve lost track of where I was going with this, but the gist is that anthropology as a discipline was and is key to dismantling scientific racism, challenging imperialism, deconstructing sexism, comprehending and challenging globalism, challenging linear narratives of history, challenging primitivist notions of non-western tribes etc etc. Anthropological research is present every true statement about the wide variety of lifeways that exist in the world and is the strongest evidence against universalizing or biodeterminist ideas that human beings are any one way for any reason. It’s hella open to hella criticism but you better believe yer criticism has already been made and discussed at length.

I guess I’m just grouchy that anthropology is so narrowly and poorly understood. It sucks too cuz like even cool stuff that anthropology developed like cultural relativism keeps getting redeveloped in other sorts of political/philosophical contexts b/c for some reason the popular idea that cultural relativism means you can’t condemn anything a culture does took precedence over the actual methodology in anthropology which is just “you can only understand actions by a culture within the context of that culture.” That seems like a super obvious axiom but back before anthropology was a thing folks were desperately trying to figure out why any group of people would live so differently than god intended and other peoples only seemed ignorant and backwards for doing so.  

[williemaetrapp2-blog]

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[newscitygroup]

How Jell-O molds claimed their spot on the american table

I ate Jell-O, of course — it was the first thing I learned to “cook,” in a dedicated set of Tupperware bowls. Its bright primary colors sparkled in glass coupes at every coffee shop in the city, and it had a taste of forbidden fruit, like melted hard candies. With a crown of equally forbidden whipped topping, it was considered a luxurious dessert.

But in my 14th year, the Jell-O paradigm shifted. My pack of friends was invited to dinner at the home of another friend; her mother, a transplanted Southerner, had already set the table with the first course. All of us New Yorkers stopped dead, goggling at plates that held individual molds of red Jell-O topped with a dab of something too yellow to be Cool Whip.

Someone blurted out, “If that’s mayonnaise, I’ll choke!” Naturally, this was greeted with shrieks of laughter. With ice water in her voice, this heroic woman simply said, “You can scrape it off if you don’t like it.”

I remember eating the rest of the meal in silence, cheeks burning with shame. Still, I wondered: Why was dessert served as an appetizer? Why was it topped with the sandwich spread?

I had stumbled into the eternal conundrum of Jell-O: Is it a salad, a dessert or somehow both?

This time of year, many Americans have Jell-O molds on their minds. Jell-O consumption has gone down steadily since its peak in the mid-20th century, but many cooks bring back a favorite dish in this category for the holiday table. (Others satisfy themselves with a can of wiggly gelled cranberry sauce, and some serve both.) Whether it is called a Jell-O mold or a congealed salad, or has a given name like Golden Glow Salad, Celery Nut Circle or Strawberry Pretzel Surprise, it is usually sweet and tangy, sometimes creamy or salty, occasionally crunchy and briny.

But even those who love them are not always sure what they are.

“It goes on the buffet with the turkey and the ham, and it stays through the pies,” said Jeffrey Zweben, a lawyer in Atlanta. He ignores Jell-O for most of the year, but starts stockpiling his favorite, the hard-to-find black cherry flavor, in September. For his signature Thanksgiving mold, he combines it with whole cranberries, crushed pineapple, cream cheese, whipped cream and — of course — a tablespoon of mayonnaise.

“It goes with everything,” he said firmly. “Jell-O is a processed joy.”

But do all Jell-O molds evoke joy? A spin through The New York Times Food library turned up a Mormon community cookbook recipe with lemon Jell-O, canned tuna, canned condensed chicken-and-rice soup, salad dressing, whipped cream, celery, peas and walnuts; a 7Up Cheese Aspic with lime Jell-O, 7Up soda, grated onion, diced Velveeta, celery and olives; and a corned beef loaf with lemon Jell-O, for which there are no words.

It took more than 20 years for me to exorcise and explain that first Jell-O mold encounter. The process began at luncheon at the Woman’s Club in Richmond, Virginia, where each guest received an exquisite plate: a half-moon of red Jell-O surrounded by cheese straws, cream cheese-stuffed celery sticks and a scoop of chicken salad.

I loved this meal, but I still didn’t understand it.

(Audra Melton | The New York Times) Jeffrey Zweben’s signature Jell-O mold at home in Atlanta, on Nov. 23, 2019.

I tried. I learned that gelatin salads flow from the traditions of Edwardian vegetable aspics; of ancient, naturally gelled bone broths; of European classics like jellied meats and Bavarian cream and blancmange. I learned that the United States is far from alone in its dedication to jellies: grass jelly in China, kanten in Japan and gulaman in the Philippines are all made from agar, a bouncy gelling agent extracted from algae.

I learned that sweet, cheap, instant Jell-O was a dessert that truly reflected the Space Age, that its artificial qualities were part of its appeal.

I learned that women who were nudged back into home kitchens after World War II brought their pent-up ambition and creativity to the new phenomenon of “entertaining,” and that a molded salad could be seen as a metaphor for how women of the era were supposed to be: well-contained, bright, pretty and resilient.

“A salad at last in control of itself,” is how historian Laura Shapiro described Jell-O molds in “Perfection Salad,” her book about American cooking at the turn of the 20th-century. It is titled after a durably popular concoction of lemon Jell-O with shredded cabbage, carrots, celery, peppers and pimento-stuffed olives. (The recipe won third place and a sewing machine in a 1904 contest held by the Knox Gelatine company, and was published in its booklet “Dainty Desserts for Dainty People” in 1915.)

It is easy to poke fun at Jell-O molds like these; in fact, there are blogs and Twitter feeds dedicated to surfacing them. It is not as easy to understand how they fit into Thanksgiving traditions, as they certainly do, especially in the South, Midwest and Utah (where Jell-O is the official state snack).

Jellies have a long history on American tables, going back at least to Thomas Jefferson’s diplomatic mission to France, where he lived from 1784 to 1789 and wrote down a recipe for nutmeg- and lemon-spiked “wine jelly” on what appears to be an 18th-century version of a cocktail napkin.

When the dish was served at Monticello, however, it is certain that the actual work of boiling and scraping a calf’s foot to make gelatin, clarifying it with egg whites, seasoning it with a fortified wine, sugar, lemon and nutmeg, and making sure it set evenly was overseen by James Hemings, the enslaved chef who had received formal French culinary training during Jefferson’s time abroad.

Historian Toni Tipton-Martin said that jellies and aspics connoted wealth and luxury because they were so hard to make. “It showed not only that you had people working for you,” she said, “but you had extra hands to make food that was completely frivolous.”

For less privileged Americans, meals were entirely practical, and repetitive at best. Tipton-Martin said the root vegetables and starches that we associate with Thanksgiving — stale bread, potatoes, winter squash — made up the daily diet of many people from November to March until the Industrial Revolution.

The need for preserves, relishes and chutneys to relieve the monotony (and to provide nutrition) was acute. Thanksgiving became an occasion to break into jars that held the previous summer’s harvest, most of them with flavors both briny and sweet: pickled carrots and green tomatoes, piccalilli and pear butter, pickled blackberries and corn relish. Tart jellies made from pectin-rich fruit, like quince and cranberries, were commonly served with meat.

After 1845, when Peter Cooper patented the first powdered unflavored gelatin, the history of Jell-O races forward. Savory molds like cucumber mousse, tomato aspic and glacé fish mold were just as popular as sweet ones until the presweetened Jell-O brand cornered the market soon after being introduced at the turn of the 20th century.

According to historian Anne Mendelson, the product’s convenience was so invaluable to women of the early 20th century that they simply plugged sweet lime, lemon and cherry Jell-O into savory recipes that were once seasoned with fresh lemon juice, meat stock and tomato juice.

“That’s how we ended up with these sweet gelatin salads,” said Mendelson, the author of “Stand Facing the Stove,” a comprehensive history of “Joy of Cooking.”

As “Joy of Cooking” has evolved since the first edition in 1931, written by Irma S. Rombauer, so have its recipes for gelatin molds and related aspics, whips, snows, puddings and charlottes. Some of the originals remain holiday classics, like the Golden Glow Salad of crushed pineapple, shredded carrots and lemon or orange Jell-O. (The finished product looks like a luminous, jiggly pumpkin.)

“That one turned out to be part of a lot of people’s Thanksgivings,” said John Becker, the book’s latest editor (and one of Irma’s great-grandsons). Becker, who edited the 2019 edition with his wife, Megan Scott, is a member of the fourth generation of the Rombauer family to attempt to steer the book through the wild swings of American food in the last century.

Irma Rombauer “adored anything you could do with sweet gelatin,” Mendelson said, but her daughter, Marion Rombauer Becker, “got religion about healthy eating and about fighting Big Food,” and took out many of the elaborate (layered, stuffed, multicolored) gelatin salads by 1975.

The 2019 edition has about 10 gelatin salads, mostly made with unflavored gelatin and real fruit juices, and accompanied by advice on how to make them vegan. Becker said that he and Scott wanted to move the book back toward its roots as a practical manual that both reflects and inspires the cooks of its time.

“We didn’t want to retain legacy content just for the sake of kitsch,” he said.

But kitsch is definitely part of the Jell-O-mold conversation.

Victoria Belanger, the self-proclaimed Jell-O Mold Mistress of Brooklyn and an expert in the gelatinous arts, said that among fans of her work, “there’s a kind of ironic attitude toward Jell-O molds.”

She said the tradition has recently morphed again among younger Thanksgiving cooks, who make fancy dessert Jell-O shots in flavors like cranberry spice and apple pie a la mode. Modern holiday Jell-O-shot recipes are layered like parfaits and garnished like craft cocktails, with herb sprigs and sugar-frosted cranberries.

Ashley Baker is a law student in Colorado who holds an annual potluck Friendsgiving feast, for which she does all the desserts. This year, instead of pumpkin pie, she’s making pumpkin spice Jell-O shots with Kahlúa, vodka and cream. “P.S.L. Jell-O shots go really well with other desserts,” she said. (PSL, or pumpkin spice latte flavor, doesn’t necessarily include either pumpkin or coffee; it’s a mix of cinnamon, ginger, vanilla and nutmeg that used to be called pie spice.)

“This way I don’t have to make pumpkin pie,” Baker said. “No one ever ate it anyway.”

Recipe: Cherry-Lemon Cream Jell-O Mold Yield: 10 to 12 servings Total time: 30 minutes, plus at least 4 hours’ chilling 1 large (6-ounce) package lemon Jell-O 4 cups boiling water 1 (16-ounce) container sour cream Neutral cooking spray 2 large (6-ounce) packages black cherry Jell-O, or use plain cherry or cranberry Jell-O 1 quart sweet or tart cherry juice, or use cranberry juice (opt for less cloudy varieties) Fresh holly sprigs, bay leaves or edible flowers, for garnish 1. Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth. 2. Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour. 3. About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding. 4. When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don’t pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.) 5. When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn’t come out immediately, don’t shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.) 6. Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices. Note: To create multiple thinner layers in the mold, refrigerate 1 hour after adding each layer, and whisk each remaining Jell-O mixture in its bowl well before ladling it into the mold or Bundt pan to form the next layer. Chill the completed mold at least 3 hours or overnight.

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from News City Group https://newscitygroup.com/how-jell-o-molds-claimed-their-spot-on-the-american-table/9811049/

[riannagalvez]

Hello, dolls!! Hello, weekend! ❤ Less than 3 months left and I will be on my way to the Philippines…with my kids! Am I worried about the flight? A little I would say. Some of you might think I am being too facile about this, but after traveling 36 hours with little A when he was 6 months old, I feel optimistic about our upcoming trip with baby C! Traveling with a baby is A LOT of work and exhausting — if you hate packing, you will hate it even more once you have kids! Luckily, I enjoy packing so this does not bother me at all.

Anyway, A and I have been traveling internationally with little A since he was 6 months old. Believe me, when I say, I will do it over and over again because the flight does not bother me. Maybe I am lucky that my little one is a good traveler or the fact I prepare for our trip like it’s the armageddon.

Get Baby’s Passport Done (and visas ready if necessary).

Before you book anything, make sure you have your baby’s passport in hand. This is a common mistake that most travelers tend to overlook. Not only is the agony of waiting very stressful, but it is best to avoid any rebooking fees.

I was guilty of this last year when we went to London. I did not anticipate that my visa would be delayed. I literally got it 24 hours before our trip and I remember being so stressed all week!

2. Toy Story

Entertainment for kids is important when traveling. They get bored easily and it almost feels like their energy never runs out. It would be helpful to have their favorite toys in your carry on for whenever they need them. I know “every toy” is their favorite, so pick the ones that are not too heavy and bulky to have room for other things that are more important.

3. Baby Gear

If you think lugging along 2 big suitcases is hard, imagine how overwhelming it is to travel with a car seat and stroller. Consider checking in your stroller and car seat at the gate. You might be the annoying parent at the security line because of all the stuff you have to put on the belt but to me, it’s all worth it! I like to use our stroller as my bag helper. Instead of carrying at least three bags (diaper, cooler bag for milk, and my personal bag) I have a durable bag hook that I use so it will be easier for me to go around the airport without hurting my shoulders! 😛

Car seats are also important when traveling with a baby. It is best to know about your destination’s law about car seats to know what you have to prepare for prior to your flight. You might also want to look into renting a car seat when you arrive at your destination if that would make the flight easier for you and your baby.

Another piece of baby gear that I’ve seen from other parents when traveling is a baby carrier. Though this is something that A and I don’t use when we go on a flight with little A, I believe that it’s very helpful! In fact, my sister did that when she traveled from the US to the Philippines with my niece earlier this year. It’s probably best for infants since they feel comfortable being held most of the time.

4. Bring Extra Outfits

Spit ups and poop throughs are no fun and unfortunately, it’s pretty inevitable with a baby. Having an extra outfit with you in case this happens will be very helpful. I like to put in our carry on bag so it’s accessible.

As much as I love dressing up my babies, the best extra outfit to pack for your flight is a footsie pj! It’s easy to put on/take off and keeps baby warm since it can get pretty cold once you’re up in the air. Call me crazy but I had three extra outfits for little A when we went to the Philippines. One outfit for every stop! It may be over the top but I am the kind of Mom who says “just in case” (a lot) when packing.

5. Layover- Prepare for the next flight

I know, I know! You just got off the plane and all you want to do is to take a breather. But rushing yourself the last minute is just as bad as sitting next to a snorer. Before I wander around the airport, I try to do little things like moving things to our main carry on bag. If we used an extra outfit or used a bottle for feeding, I transfer it to another bag that we do not intend to open during the flight to avoid clutter.

This is the best time to change baby’s diaper. Restroom cubicles on the plane are really tight and gross if I am being honest. If you are lucky, you wouldn’t have to deal with that with your baby. There’s more space in family restrooms at the airport..and much cleaner too!

Tip: To save time, go to the service center and ask all of the spots you intend to go to at the airport. Most of the time, family/nursing rooms are in certain areas only.

6. Layover – Start Your Food Adventure

If you have enough time to go around before your next flight, do it! A lot of airports now have exciting things to see or try. One of my favorite airports is Changi Airport. I’ve been to Singapore multiple times so when I saw our layover will be there, I got really excited!

Our vacation starts at the airport! I am the kind of traveler who gets satisfaction being at the airport. I like to go around and eat! If I know I have 15 minutes to spare before check-in, I will be somewhere buying food!

Singapore Milk Tea

Laksa

A must when going to Singapore!! Creamy broth with seafood and thick noodles. YUM!

Hainanese Chicken

Another must when in Singapore. The soft texture of the chicken steamed to perfection gives me nostalgia of eating lunch at hawkers with my family.

Anyway, this motivated A to go to Changi Airport’s food court. One of the best airport food courts in the world 😛 I love how we did not have to leave the airport to try authentic Singaporean food!

Roasted Duck Breast

German Weiner at Frankfurt airport. As much as possible I prefer nonstop flights, but if the layover is somewhere with delicious food to try, I wouldn’t mind!

Chocolates from Germany!

Remind yourself that this trip is not about being your baby’s personal assistant. Think about yourself too and do little things that would make you happy with the time that you have.

6. Have A Positive Attitude 

Don’t let the exhaustion and anxiety take over. Having a positive attitude will help you stay focused on having a pleasant trip with your baby. Remember, your baby can feel when you are stressed so try not to overthink what could go wrong.

Just think about the free perks when traveling with your baby! Like early boarding and being able to bring bottled water in the airport 😛

…and know it’s okay to unwind!

7. Pack Snacks

Babies get tired and hungry too! How they are going to be while traveling is pretty unpredictable so it is best to have something in your carry on bag they can munch on. Most airlines give free baby food which is awesome! These are some of the baby food Singapore Airlines gave us during our flight from New York to Manila.

Snack alert for parents: FITCRUNCH Cheddar Cheese High Protein Puffs

I am all about healthy snacks! I tend to feel guilty when we travel because I end up buying unhealthy snacks. Traveling with Little A inspired me to find better options for us and luckily, FITCRUNCH is now on the market! I love how FITCRUNCH is made with simple ingredients. Each pack is filled with a good amount of crunchy puffs and it doesn’t take up too much space in my bag. WIN!

8. Breastfeeding When Traveling

I exclusively pump so packing my breastfeeding supplies was another task in itself. Since I wasn’t sure if I would have an outlet for my pump I decided to bring my manual pump with me — which Mommas who pump would understand is a lot of work. I was also concerned that my electric breast pump would be too loud for the other passengers so it wasn’t really an option for me to use during the flight.

The first thing you have to think about when pumping multiple times during your travel is sanitation. How do you keep everything safe from bacteria? Since I knew I might not have enough time to wash all of the parts of my breast pump, I decided to bring extras. I counted how many times I would have to pump during my flight. If you think you will have time (and you trust the water on the plane — go for it and bring a small bottle of bottle soap with you).

9. Breastmilk

To me, this was the most important item on my packing list. I wasn’t sure if I would be able to supply enough milk during our trip so I wanted to bring some of my frozen milk in case Little A would need them.

Before you start grabbing your breastmilk, understand that there are risks when doing so. The main one is going through security. It is best to call all of the airports that will involve security checks in your itinerary and ask about their regulations about hand-carrying breastmilk. Some airports are very strict about this and I read horror stories from other Moms about security asking them to dump their breastmilk. When we flew out of New York, the security asked me to open a bag of breastmilk for them to check. It added at least 20 minutes to our pre-boarding process. So if you plan to travel with breastmilk, be there early! NOT 2 hours before your flight. I think it also helped that Little A was with me so they did not really ask a lot of questions.

Packing your breastmilk is crucial too. You do not want to risk the temperature to go down and force you to dump your liquid gold. I had a large traveling cooler bag from Ameda which was very helpful! I put freezer packs on every side (including top and bottom) to make sure Little A’s breastmilk would stay cold. We traveled for 36 hours and this method actually worked great! My breastmilk was still a little frozen when we arrived in Manila.

If you ever need to warm up a bottle of milk for your little one, ask for a cup of hot/warm water from your flight attendant.

10. The Little Things

Comfort is number one for me! Although it leads me to overpack most of the time, I make sure I have everything to make me and my family comfortable when traveling.

It is helpful to bring some of these items… “just in case” (in a travel size of course!)

Dish/bottle soap – for baby’s bottles, medicine for the baby like Tylenol, body wash if you plan to clean baby, and lots of patience! 😛

11. Baby Cot

One of the most convenient ways to travel with a baby is to reserve a baby cot. Not all airlines offer this so when I was booking our flight to Manila, this was one of the things I looked for.

Not only did it help A and I to feel comfortable during our long flight, Little A snoozed like he was in his crib! He had his own space where he was able to stretch and lay on his back. Our arms did not hurt from holding him for long hours or being in an awkward position.

12. Make Friends

Most of us know traveling with a baby is a nightmare for some passengers. I might just be really blessed with a good baby because Little A did not give us a hard time during our long travel to the Philippines. Prior to our flight, I planned to make an effort to talk to the person who will be sitting next to us and introduce Little A to make sure they are aware of how the flight is going to be with a baby next to them. It will also give them a chance to switch seats if they wish to.

During our flight to the Philippines, we were lucky to be seated next to an older lady who loved playing with Little A! She even offered to hold him while I was busy pumping and A was asleep.

After that trip, I realized that I should not worry about what other passengers might think. What’s important is the safety and comfort of my family. People can always adjust!

13. How To Avoid Crying

One of the best tricks I learned when traveling with a baby is to let them suck during take-off and landing. It helps their ears from the pressure and soothes them to sleep. Ever wonder why a lot of babies cry during this time? They are in pain, and it makes me feel bad whenever I hear that when traveling.

My favorite travel buddy ❤

xx

R ❤

How To Survive Long Haul Flights With A Baby Hello, dolls!! Hello, weekend! ❤ Less than 3 months left and I will be on my way to the Philippines...with my kids!

[babbletop]

Here's a list of 10 McDonalds Foods You Need to Try While Traveling The World (Part 2) McDonald's worldwide menu has taken over, these are 10 McDonald's foods you need to try while traveling the world. ➡️ Subscribe to BabbleTop: https://www.youtube.com/channel/UCX--mGSg0UwDjl7MDL8H5Jg?sub_confirmation=1 When people tell you to go out and experience culture through food on your travels, they don’t mean go hit up the local McDonald's. But, if you end up at the home of the golden arches, it could be fun to try something new. So to help you out, here are 10 McDonald’s foods you need to try while traveling the world - part 2. If you enjoyed this list of 10 McDonald's foods you need to try while traveling the world (part 2), then comment: #McDonalds #WorldwideMenu #Top10 TIMESTAMPS: 0:24 Ovomaltine McFlurry 1:37 Fried Shrimp 2:53 McToast Chocolate 4:08 Shrimp Burger 5:25 McSpaghetti With Fried Chicken 6:45 McCurry Pan 7:54 Taro Pie 9:06 Mashed Potato Burger 10:26 McNoodles 11:43 McNurnburger SUMMARIES: - It’s almost shocking how many different flavors of McFlurry exist worldwide. There’s so much more than the M&M and Oreo flavors to which we’re accustomed. Considering how hard it is to mess up ice cream, we can pretty much guarantee that the Ovomaltine McFlurry. - Many McDonald’s restaurants around the world have made the executive decision to add shrimp to their menus. We’re not complaining. So, don’t be surprised if you notice fried shrimp on the menu of a McDonald’s in Russia. - This chocolatey treat is marketed as a breakfast food, a fact that parents everywhere might find to be rather upsetting. If you’re a fan of Nutella sandwiches, you might want to pay special attention to this one. - Fried shrimp isn’t the only seafood-themed entry on this list. This time, you’ll find the shrimp not on its own, but in burger form. There are turkey burgers, chicken burgers, even black bean burgers, so it was only a matter of time before someone decided to push the envelope even further. - No, this one’s not from Italy. If you’re confused about when McDonald’s decided it was a good idea to start serving pasta, then you’re not alone. This meal, which can only be found in the Philippines, consists of fried chicken and spaghetti topped with cheese and tomato sauce. - This is another entry on this list that only feels like it belongs at McDonald's because of the signature “Mc” inserted at the front of its name. Other than that, it seems pretty out of place. - If you happen to stop by a McDonald's while in China, don’t reach for your usual McFlurry when it’s time for dessert. While it’s a bit unconventional to go to McDonald's for pie, this time, it’ll be totally worth it, the Taro pie. - Here we have a burger that’s a product of McDonald’s China. If you ignore the mashed potatoes part, this is a burger like any other. There’s the sesame seed bun, two beef patties, lettuce and bacon. That’s just business as usual. But the scoop of mashed potatoes? - What a world we live in. This is yet another food item that feels extraordinarily out of place at McDonald's. There are plenty of fast food chains that specialize in noodles, and McD’s is not one of them. But apparently, that’s not stopping them, as, in Austria, the franchise has begun selling McNoodles, that is, a bowl of stir-fried veggies, meat and noodles. - This is, without a doubt, one of the most questionable items on the list. The entire concept of the dish is truly out there. If you’re going to put a sausage in a bun, you usually opt for a hotdog bun. ➡️ SUBSCRIBE to BabbleTop! https://www.youtube.com/channel/UCX--mGSg0UwDjl7MDL8H5Jg?sub_confirmation=1 🥳 JOIN and become a BabbleTop member! https://www.youtube.com/babbletop/join 👕 Check out our MERCH! https://ift.tt/2xcFumO 🔥 Our Most Popular VIDEOS! https://www.youtube.com/watch?v=uOvb3ZRIwh0&list=UUX--mGSg0UwDjl7MDL8H5Jg Top 10 Saddest McDonald's Happy Meal Toys Ever https://www.youtube.com/watch?v=iXjSIxWR9Jo&list=UUX--mGSg0UwDjl7MDL8H5Jg&index=63 Top 10 Most Popular Secret Menu Fast Food Items https://www.youtube.com/watch?v=BEDoWmFKBWI&list=PL2AXIR2uRsIlSkW5W0YF4gcw66jKxXUCy&index=13 Top 10 Candy Bars America Wished They Had https://www.youtube.com/watch?v=PiVIx10iBgc&list=UUX--mGSg0UwDjl7MDL8H5Jg&index=40 10 Coca-Cola Drinks That Embarrassed The Company https://www.youtube.com/watch?v=wEqcMBAbur4&list=UUX--mGSg0UwDjl7MDL8H5Jg&index=15 10 McDonald’s Items That Would Make America Great Again https://www.youtube.com/watch?v=UksU5Ki0SW4&list=UUX--mGSg0UwDjl7MDL8H5Jg&index=9 All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).

[shelleyrobbinsus]

Louis Lunch

Every year, I make the long journey back to my hometown of Hamden, Connecticut from wherever I’m living abroad. Coming back to this sleepy suburb from exotic foreign destinations like Costa Rica, Nicaragua, Cambodia, or, now, the Philippines can be…well, anticlimactic. In fact, Hamden is so quiet and conservative that it feels like no time at all passes by in the approximately 365 days since I was there last. Still, it gives me a chance to see family, catch up shopping for the year (since it’s super hard to find my grown-ass-man sizes in Asia, and eat a whole lot of home cooking.

But, that’s not to say Hamden and the surrounding area is completely devoid of culture, fun, or notable happenings. In fact, New Haven – the city adjoining Hamden – is actually a minor-league cultural mecca, with Yale University, incredible art, music and theater scene, and some pretty amazing restaurants.

But you’ll find none more humble and yet more iconic that Louis’ Lunch, the home of the hamburger.

That honor is no small feat, nor is it some marketing gimmick. The Library of Congress even has Louis’ Lunch on file as the Birthplace of the Hamburger Sandwich. For that reason, it’s been featured on plenty of food shows and specials on the Food Network, Travel Channel and other media all over the world.

However, walking up to the storied establishment, you might miss it. It sits on Crown Street across from a much bigger and more dynamic bar/pizza restaurant/nightclub, simply called “Bar.”

Louis’ is a tiny square building made of red bricks, so small that you may mistake it for the structure where you’re supposed to pay for parking on the lot that sits behind it. But just walk inside, and you’ll know that you’re in for a special experience.

Established in 1895, Louis’ is still family owned and operated (they’re on their 4th generation now!), making it one of the oldest continuous businesses in the country.

But back then, Louis’ was just another diner/café, until (as the story goes) in 1900, a man walked in and told the proprietor, Louis Lassen, to make him something quick because he was in a hurry to eat. To accommodate the man, Lassen quickly grabbed some of the trimmings from a ground steak and put them in between two pieces of toast before handing the new creation to the man – the first hamburger. A legend was born.

View this post on Instagram

Puzzles Cafe in Angeles City, #Philippines – you won't find a bigger, better meal! Try their comfort food like the meat loaf!

A post shared by AllWorld.com (@allworldonline) on Dec 30, 2018 at 9:01am PST

Not much has changed in the last 118 years at Louis’, as they still serve the same family recipe, a combination of freshly-ground cuts of five different types of meat, cooked on the same exact cast-iron grills that have been in operation sine 1898! They only serve it one grilled white toast, and the Spartan extras include only cheese, onions, and tomato. Ask for ketchup or mustard, and you’ll likely be given a dirty look or asked to leave.

The prices are a throw-back, too, with The Original Burger only at $6.25. You can add potato salad or chips, homemade pie, and enjoy soft drinks or a local Foxon Park Soda like Birch Beer, too.

For that reason, there’s usually a line out the door at Louis’ for lunch and dinner, which is even more notable because the quarters are so cramped that you’ll be nose-to-nose with the other patrons.

But that’s part of the charm, and to sample the first and original hamburger is a rare treat that shouldn’t be missed if you find yourself near New Haven!

The post Louis’ Lunch appeared first on AllWorld.com.

Via https://www.allworld.com/louis-lunch/

source http://allworldus.weebly.com/blog/louis-lunch

[christophervanhorn]

Louis’ Lunch

Every year, I make the long journey back to my hometown of Hamden, Connecticut from wherever I’m living abroad. Coming back to this sleepy suburb from exotic foreign destinations like Costa Rica, Nicaragua, Cambodia, or, now, the Philippines can be…well, anticlimactic. In fact, Hamden is so quiet and conservative that it feels like no time at all passes by in the approximately 365 days since I was there last. Still, it gives me a chance to see family, catch up shopping for the year (since it’s super hard to find my grown-ass-man sizes in Asia, and eat a whole lot of home cooking.

But, that’s not to say Hamden and the surrounding area is completely devoid of culture, fun, or notable happenings. In fact, New Haven – the city adjoining Hamden – is actually a minor-league cultural mecca, with Yale University, incredible art, music and theater scene, and some pretty amazing restaurants.

But you’ll find none more humble and yet more iconic that Louis’ Lunch, the home of the hamburger.

That honor is no small feat, nor is it some marketing gimmick. The Library of Congress even has Louis’ Lunch on file as the Birthplace of the Hamburger Sandwich. For that reason, it’s been featured on plenty of food shows and specials on the Food Network, Travel Channel and other media all over the world.

However, walking up to the storied establishment, you might miss it. It sits on Crown Street across from a much bigger and more dynamic bar/pizza restaurant/nightclub, simply called “Bar.”

Louis’ is a tiny square building made of red bricks, so small that you may mistake it for the structure where you’re supposed to pay for parking on the lot that sits behind it. But just walk inside, and you’ll know that you’re in for a special experience.

Established in 1895, Louis’ is still family owned and operated (they’re on their 4th generation now!), making it one of the oldest continuous businesses in the country.

But back then, Louis’ was just another diner/café, until (as the story goes) in 1900, a man walked in and told the proprietor, Louis Lassen, to make him something quick because he was in a hurry to eat. To accommodate the man, Lassen quickly grabbed some of the trimmings from a ground steak and put them in between two pieces of toast before handing the new creation to the man – the first hamburger. A legend was born.

View this post on Instagram

Puzzles Cafe in Angeles City, #Philippines – you won’t find a bigger, better meal! Try their comfort food like the meat loaf!

A post shared by AllWorld.com (@allworldonline) on Dec 30, 2018 at 9:01am PST

Not much has changed in the last 118 years at Louis’, as they still serve the same family recipe, a combination of freshly-ground cuts of five different types of meat, cooked on the same exact cast-iron grills that have been in operation sine 1898! They only serve it one grilled white toast, and the Spartan extras include only cheese, onions, and tomato. Ask for ketchup or mustard, and you’ll likely be given a dirty look or asked to leave.

The prices are a throw-back, too, with The Original Burger only at $6.25. You can add potato salad or chips, homemade pie, and enjoy soft drinks or a local Foxon Park Soda like Birch Beer, too.

For that reason, there’s usually a line out the door at Louis’ for lunch and dinner, which is even more notable because the quarters are so cramped that you’ll be nose-to-nose with the other patrons.

But that’s part of the charm, and to sample the first and original hamburger is a rare treat that shouldn’t be missed if you find yourself near New Haven!

The post Louis’ Lunch appeared first on AllWorld.com.

source https://www.allworld.com/louis-lunch/ source https://allworldus.tumblr.com/post/181606552927

[allworldus]

Louis’ Lunch

Every year, I make the long journey back to my hometown of Hamden, Connecticut from wherever I’m living abroad. Coming back to this sleepy suburb from exotic foreign destinations like Costa Rica, Nicaragua, Cambodia, or, now, the Philippines can be…well, anticlimactic. In fact, Hamden is so quiet and conservative that it feels like no time at all passes by in the approximately 365 days since I was there last. Still, it gives me a chance to see family, catch up shopping for the year (since it’s super hard to find my grown-ass-man sizes in Asia, and eat a whole lot of home cooking.

But, that’s not to say Hamden and the surrounding area is completely devoid of culture, fun, or notable happenings. In fact, New Haven – the city adjoining Hamden – is actually a minor-league cultural mecca, with Yale University, incredible art, music and theater scene, and some pretty amazing restaurants.

But you’ll find none more humble and yet more iconic that Louis’ Lunch, the home of the hamburger.

That honor is no small feat, nor is it some marketing gimmick. The Library of Congress even has Louis’ Lunch on file as the Birthplace of the Hamburger Sandwich. For that reason, it’s been featured on plenty of food shows and specials on the Food Network, Travel Channel and other media all over the world.

However, walking up to the storied establishment, you might miss it. It sits on Crown Street across from a much bigger and more dynamic bar/pizza restaurant/nightclub, simply called “Bar.”

Louis’ is a tiny square building made of red bricks, so small that you may mistake it for the structure where you’re supposed to pay for parking on the lot that sits behind it. But just walk inside, and you’ll know that you’re in for a special experience.

Established in 1895, Louis’ is still family owned and operated (they’re on their 4th generation now!), making it one of the oldest continuous businesses in the country.

But back then, Louis’ was just another diner/café, until (as the story goes) in 1900, a man walked in and told the proprietor, Louis Lassen, to make him something quick because he was in a hurry to eat. To accommodate the man, Lassen quickly grabbed some of the trimmings from a ground steak and put them in between two pieces of toast before handing the new creation to the man – the first hamburger. A legend was born.

View this post on Instagram

Puzzles Cafe in Angeles City, #Philippines – you won't find a bigger, better meal! Try their comfort food like the meat loaf!

A post shared by AllWorld.com (@allworldonline) on Dec 30, 2018 at 9:01am PST

Not much has changed in the last 118 years at Louis’, as they still serve the same family recipe, a combination of freshly-ground cuts of five different types of meat, cooked on the same exact cast-iron grills that have been in operation sine 1898! They only serve it one grilled white toast, and the Spartan extras include only cheese, onions, and tomato. Ask for ketchup or mustard, and you’ll likely be given a dirty look or asked to leave.

The prices are a throw-back, too, with The Original Burger only at $6.25. You can add potato salad or chips, homemade pie, and enjoy soft drinks or a local Foxon Park Soda like Birch Beer, too.

For that reason, there’s usually a line out the door at Louis’ for lunch and dinner, which is even more notable because the quarters are so cramped that you’ll be nose-to-nose with the other patrons.

But that’s part of the charm, and to sample the first and original hamburger is a rare treat that shouldn’t be missed if you find yourself near New Haven!

The post Louis’ Lunch appeared first on AllWorld.com.

source https://www.allworld.com/louis-lunch/

[greencultureforum]

Marc

My name is Marc Buckley. I live in Germany. I’m originally from the Hamptons, New York. My occupation is climate speaker, serial entrepreneur and food activist.

Q: What was the moment (or series of moments) in your life that lead you to become passionate about sustainability and the environment?

Marc: It wasn’t one specific moment but many years that continuously gave me an awakening. I didn’t use to be environmentally conscious, friendly, or very conscious about what I ate, consumed or how I lived. I left a very big footprint in a metaphorically Texan manner: a big hat, big cattle, big land etc. Through travel, seeing different cultures, people, places, poverty and having come from five generations of organic farmers and three generations of hydroponic farmers, I just began to feel this connection with the things I at one time took for granted. Understanding the bigger system and connection to all of us with our planet through knowledge/education and hearing people speak, let me soak it up like a sponge. It led me to truly find out all there is about how we can live well beyond now. Soon we’ll be in 2030 and 2050 and way into the 21st century - for my grandchildren, for my children, for people I don’t even know yet, it’s such a wonderful earth and it’s such a wonderful human species. So it’s a daily process and I’m excited to wake up to do it everyday. Q: What was an important moment that made you decide to become an activist?

Marc: The biggest moment was when Al Gore asked to train me as a climate speaker. He basically said: “This is the presentation I’ve given but let me give you all the tools, network, help and empowerment to do whatever you need to go train other people and talk about this. Speak as a climate speaker and I trust you’ll do the right thing. We need to spread the word.” He’s just one man and that’s not enough. We really need to spread the message, so I liked the platform and the tools and the ability to do that. I took it and ran with it. It’s really been wonderful because I’ve always been involved with food, how to produce food in innovative ways, and thought about the full systems of how to do it. I came to the realization that there’s always room for improvement, room for people to learn and be on the latest of the learning curve, but there are people who don’t know things exist or don’t understand things about the environment. It was a ‘business way’ to tell people about new solutions or innovations to eat better, live healthier, and do good to then combine it into a system that can be something good for the benefit of the planet and not just about money. Something good that gives back and doesn’t hurt our planet.

Q: You said you were raised with organic farmers - is that an environment you enjoyed growing up in?

Marc: I really did enjoy it. Back then the organics were very different than now. Organic doesn't necessarily mean healthy; as a matter of fact my grandpa died of diabetes. Just because you eat organic doesn’t mean you're healthy, but it’s one facet of importance we should look at. It was a blessing because I learned a lot of things about agriculture. I learned things about food and beverage production and about hard labor with tractors and that lifestyle. Then I thought about how we could do it without food waste and more efficiently - I thought: “How can we do it without hurting our finite resources?” I was a late bloomer and I didn’t find out about the book “The Limits To Growth” until I was 38. It was written in 1972. I wondered why I never heard about this and I was disappointed. My next thing is: “Why haven’t we done anything if we’ve known about it for so long?” It doesn’t make sense. It’s like somebody saying: “The world is going to end” and we say: “No problem, let’s go to dinner. Everything is fine.”

Q: After you mentioned your family’s lifestyle it’s hard to believe you had a large footprint.

Marc: I was making a big ecological carbon footprint. I drove a large suburban that was an 8-10 person vehicle and it was consuming ad nauseum. We lived in a big house and we did all these unnecessary things. Not only were they empty and unfulfilling, but they were hurting the environment. They were hurting the planet and they were teaching my children and other people, sending them the wrong message about the lifestyle being OK. First I needed to become an example about how to live the best way I could, before I could even start speaking about it. I had to make myself knowledgable and practice. After repeating the presentations, telling the stories, having discussions with people over and over again, I learned tons. I still learn every single time, but I’ve made more of a connection and it becomes more of a cohesive system of how we can reach solutions in the future. It’s something that needs to be done every single day. It’s part of a system that needs continuous repetition each day. Every moment you do what you can to improve our situation. I know we have a long way to go, but I’m very optimistic and I believe we are surrounded by an abundance of renewable energy and things that are going to save our asses in the future.

Q: What would you like to tell someone who doesn't believe we need to seek sustainable solutions for our environment?

Marc: First I would want to listen to them and see how informed they are. I’d find out what their position is and why they feel that way. Then I would see what level they’re in in their understanding. I’d have them give their opinions and views, then ask if they’re open to hear more, to hear a discussion or listen to statistics, data, facts, science or examples we’re experiencing every single day with climate change. I’d have a discussion to see if maybe they could shift their paradigm, their thinking or how they feel about systems thinking for a resilient sustainable future. They have to believe that what they're used to at this moment is a situation they can see continuing well into the future. If they think it’s a short term future, then we can talk and see where they're at. It’s an individual discussion with each and every person on this planet. All of us are at different levels in our evolution and our adaptation of this world - some people might already understand, some other people might not, and some might understand enough to be dangerous with their knowledge so we have to learn about each individual.

Q: You mentioned that you became an activist with Al Gore but before that you must have already had an environmental awakening.

Marc: With Al Gore is when I received a lot of good tools, ideas and connections to other scientists that I didn’t have before. Before that I was working in a different way and trying to watch my health. The moment that was probably the pinnacle was the point where I was almost obese. I was 350 American pounds, so I was a very big person and had health issues. Had that continued I probably would have more issues today. I started looking into how I could change my habits and how to change as far as health is concerned. Then I found out how closely food is tied to our planet, our environment, how much food we waste and how a lot of our health problems (obesity, diabetes, asthma, etc.) are really connected to our environment. It’s the basis of all human needs. Water, power and food are these basics and we need security, protection, and shelter. We’re making it worse and it’s not just worse for our health and for us as humans, but it’s really hard on our planet. If we work on fixing one thing, it’s hard to ignore the other and say: “No, it’s just all about diet, it has nothing to do with our planet.” Things naturally mesh together and it makes total sense.

Q: Can you tell me about how you eat now? Many people assume that environmentalists are vegan.

Marc: No, they’re not. I used to be vegan and I ate totally vegan. I honestly believe it is one of the best ways to eat for your body and for the environment. But there’s a big problem and here in Montenegro it’s a huge problem: there are not a lot of fresh fruits and vegetables offered. We’ve been at beautiful locations for this forum but the choices in salads, fruits, vegetables, and things for people who eat strictly plant-based or raw are just not available. Instead, there’s a lot of bad other options, so our agriculture, fruit and beverage industry is really closely tied to 10 top companies who control all the brands all over the world. They're creating products that are sugary and full of preservatives and GMO’s. They're not vegan or fair trade and there are all sorts of facets in there that are creating pandemic health issues for humans. It’s so vital that the change occurred with my weight and I saw the connection to how important it is.

Q: So when you’re not traveling you eat vegan?

Marc: I do, but when you’re hungry you're hungry. If you're a vegan and you're in a place where there’s only cheese and meat you have the option to starve yourself until you can find a grocery store/restaurant that has the options you want, or eat what is available. That’s why we developed something called “adaptive nutrition”: you eat the best choices you can in the moment and then hope to be returned to an area where you can eat vegan again. But I really want to change the entire industry so that worldwide everybody can understand the importance of plant-based foods and that we can make them available without having to import them. I want to grow locally or regionally so that everybody has good nutrition where they are at, but that’s a transition that needs to occur over time. I just traveled through the Philippines and Asia and there’s a lot of meat, pork, fish and other things they eat, but there are also vegetables. It’s possible to be a vegan there but there’s a lot of pesticides, chemicals and issues with things, so it’s almost better not to eat pesticides and chemically filled vegan food, green salads or vegetables because it’s more damaging to have those chemicals in your body than to find alternatives.

Q: That’s what you’re building your factory for?

Marc: Exactly. The ANJA GmbH factory is there to help shift the industry and show them that it’s possible to do it with renewable energy. There are some alternatives making it easier for the rest of the industry to transition. Similar to Tesla helping push the electric car transition. That’s what our business is: to help the push. We would love for anybody to steal, use or duplicate our idea because it only would make for a better world. It’s not about profit, it’s about making the world a better place.

[xalberteinstein-blog]

Kdrama Overload masticates a huge bite of Filipino Identity

by Ma. Krizia Andrea Bertos, Delfin John Del Rosario, and Ronald Christian Inocencio

Annyeonghaseyo! Shocked are you? Sounds familiar, doesn’t it? How about this, have you heard of the term, “Saranghaeyo!”?; heard of the title, “Goblin”?, “W-Two Worlds”?, “Weightlifting fairy- Kim Bok Joo”?; do I hear those stunted hands tapping on the table? The stomps of roused feet and the creeks of the chair, you’re sitting on, from the motions you’ve created? And of course, those proud wide yes’s! You’re clamorously yielding at the back of your head. Well then, ladies and gentlemen, prepare yourselves from this utmost endeavor alongside with your fondness, in which you will be highly involved, especially to those diehard fans of Korean Entertainment.

And if not, I may not have been the first one to ever tell you that you are ridiculously missing out on everything! Legitimately, for the whole time period in general; may be disappointing, and offscouring, in a way, since, alas, everyone’s enjoying the party without you; but I must say, you are still lucky to be considered to be in solid maturity and being supine amongst aggressive addiction and isolation, sounds severe? Well, I am simply trying to talk about those deep eye bags, frequent blood shot eyes, and haggard faces due to said addiction making you aggressive at the same time, since disturbing you from your ‘korean sessions’ and hearing a bash from someone to your bias would absolutely make you furious. Not to mention those days when you try to ignore your friends and avoid everyone, since the only thing in your mind would be the suspense from the scenes which might happen in the next episode, or, maybe, that kiss from the episode you have just watched.

Yes, I know, I’ve been there. And, may I ask, do you know PO3 Cardo Dalisay, from that show “Ang Probinsyano”? How about “Amihan”, from “Encantadia”? Do you know who our National Hero is? Why do you think did Marcos establish Martial Law in 1972? What is extrajudicial killing? Have you known, there have been allegations between the Philippine and American President? What is to our Nation Economy to date? Some of you must have considered answering all asked questions, most wouldn’t even bother to read them; some may have pondered, but most wouldn’t care. The sad truth is, less than half of the millennials would ruminate themselves involved in society; consequently, only 57% of the millennials know enough knowledge about own history. Nowadays, most millennials are submissive with adapting to different cultures, prior by the dictation of trends, stated by none.

Currently, the most conformable, docile for a fact, is the Korean culture; due to the rapid widespread of different entertainment amidst pointing mostly on the millennials’ interests; from the garments or outfits they wear every day to the language they use when speaking; the products they behold to us, twisting our emotions and thoughts, leaving us to mere trading or selling of our own self. From the foreign food, such as “galbi”, “bibimbap”, “tteokboki” and others, the millennials see from their viewing tend to make them appreciate what is theirs and forget what is ours. What is left of our culture now? Teenagers dressing not compatible from the climate where they live, and buying imported outfits like there’s no tomorrow; the government agreeing with the infiltration of foreign language but can barely value their own; people forcing themselves to eat the foreign food, they barely know how to pronounce and spell correctly, and in situations, that they don’t even like it but still eats it. The millennials of our own country are expected to be the shrines and glory that will stand forth the prosperity of the mother land, are shunning what is theirs and praising what is others.

 Korean Faces in the Filipino Screens

We have our own locally made movies, teleseryes and indie films that offer our tradition and culture. As we all know, the heart- stopping fighting scenes of PO3 Cardo Dalisay depicting the courageousness of Filipinos is something that we must not definitely miss. In addition, Lea and Tonyo will never disappoint us from giving unexpected goosebumps coming from the fact that they truly and sincerely prove that love is blind. However, no matter how good these movies are, as long as we Filipinos do not recognize their worth and keep on neglecting its value, our movies itself will lose its cultural identity.

Would you rather watch a movie featuring Empoy Marquez or watch an episode of a Korean drama starring the Park Bo Gum? Perhaps, most millennials will immediately choose the latter one without even thinking. Others would prefer watching Empoy’s movie but their Korean inspired fashion screams their preference. When it comes to the acting skills of Filipinos, they are considered world- class artists garnering countless awards and plaques from all around the world in any genre. Nonetheless, millennials would obviously choose the one with a very fair skin, pronounced nose bridge and cute chinky eyes rather than the one with a brown skin complexion, rounded tip nose and almond- shaped eyes. They find Koreans cute and attractive encouraging them to watch a Kdrama over an indie film.

Can you imagine yourself enjoying your hot, cheese- flavored popcorn together with the refreshing carbonated soda in CCP while watching a Cinemalaya film? Of course not, because you are probably busy or maybe it simply does not interest you. Possibly, you prefer watching the convenient downloaded episodes of Kdrama in your laptop or cellphones. Millennials allot their monthly allowance in purchasing Kdrama merchandise but can never afford to buy a single cd of a Filipino movie. They put a lot of effort when it comes to Kdrama for they can sacrifice their sleep but you can never see them searching for the cassette tapes of classic Filipino movies which already has the distinct strong smell of vinegar because it they were kept for decades.

Filipino movies are easy to understand despite of its hard dictions when some actors are speaking. However, millennials tend to choose Kdrama over Filipino movies because of its convenience even though the incomprehensible but soothing voice of Koreans confuse them as long as the subtitles under each episodes helps them to comprehend the conversations.

Millennials also appreciate the Korean culture reflecting on their dramas. Their vibrant traditional clothing seems to be suffocating due to its tight, thick, and silk or cotton cloth covering their body but seems to be amusing which captivates the interests of the millennials. Furthermore, Kdrama specifically the “Goblin” brings a chilly feels, like the soft snow touching your skin for the setting is in Korea compared to the summerlike breeze embracing the hot and humid air present in “Ang Probinsyano” for its location is usually in the streets of Manila.

 From Adobo to Ramen - The Korean Invasion

The Filipino youth are truly embracing the korean culture they see at their dearly loved korean dramas. From fashion to food and even with everyday languange, korean trends can evidently be observed. Nowadays, the Filipino teens have a taste far from our own identity. No one would want to wear plain kamisa or a pair of elderly bakya as their OOTD. Instead of our own Filipino outfits, teens wear cottony KPOP sweatshirts or fancy colorful dresses. Some will even have large circular glasses and curly bangs copied from their favorite korean actors. Furthermore, millenials patronize the fresh kimchi and sizzling bimbimbap. Most of us now would prefer the savory ramen over the flavorful native food we have such as the aromatic puchero and the succulent menudo. We love the korean rice cakes so much that we are starting to forget our own sweet puto bibingka and sticky biko. There will also be those students who would suddenly burst out korean expressions like "Omo!" and "Aigoo!" yet it is now rare to hear Filipino teens using "Po" and "Opo".

At this point, the OPM industry is already considered to be dying. Many regard the Teleserye theme songs corny whereas K-drama OSTs become very popular here. In almost every classroom in the whole country, there is a K-Pop fan who sings proudly his or her favorite melodious korean themesongs but when asked about Filipino songs, will be able to give only a few. We have a wonderful culture worthy of being proud of and there is still a chance for our generation. If we want to make our country great then we must learn to appreciate and suport our own. We must not let the "korean drama" trend vastly influence us to the point that it completely changes our identity.