#there's mold on the tomatoes and the lemons at the store

[dragonbleps]

idk if its jsut because i've bought a lot more fruit lately, but the AMOUNT of fruit i've had to toss from being moldy or going rotten incredibly quickly (despite being [i thought] VERY thorough with inspecting them before buying!!!) has been ridiculous tbh

[tea-withnofixinsplease]

As a resident brown thumb, and beginner gardener I cannot emphasize enough how important it is to invest in perennials.

Yes it takes longer for a perennial plant to mature, (about 2 to 3 years if it's in a pot) but you can definitely grow annuals while you wait and won't even notice, I am TELLING you it is so so worth it guys trust me.

You'll have Fruits/nuts/berries/herbs/leafy greens for years to come after one install and very minimal upkeep.

Perennials also tend to be hardier and more forgiving when it comes to beginner gardener's in my experience as well.

My method is to always purchase 1-2 perennial plants On Sale for every 5-8 annuals i plan on growing that year. It may be a little expensive if ur just starting out, so 1 perennial + 3-ish annuals would suffice.

Plants do well when they're companion planted so it saves u time, energy, and pesticides to get recommended combinations.

My first year didnt count, I only planted a solid block of irish potatoes of the same variety. It was a plague of bugs and disease. Don't do that, always get Companion Plant combos.

So let's go over a 4 year garden plan to get an idea, when you know what you're doing.

The 1st year I started with: a blackberry bush kit. The kit had 2 blackberry plants in it, I got it from Sams Club. I planted them in cheap plastic pots.

-a grapevine kit (Red seedless and Concord pair I also from the same Sams club). I didn't know what a mycellium network was so I thought the roots molded and threw them away, I still feel the sting from that waste but i was able to buy a Disease resistant grape variety online and plant it in the same pot. But dont be like me.

-And for my annuals that year I went with a salsa garden combo kit (peppers, cilantro, tomatoes, basil) that I got from Lowes. I harvested the salsa ingredients that whole summer.

-The second year

i bought an Italian plum tree, and for my annuals, I planted a Salad kit.

By that time, the Blackberries were mature and I was able to harvest blackberries for the first time.

This year, the 3rd year I've expanded my kitchen garden to include a salsa garden, and the 3 sisters combo (squash, beans and corn planted in the same place).

The grapevine I planted is now mature and will give me grapes in the late summer.

I'm on my second year of blackberries.

The Plum tree will be ready next year. And I haven't decided on what to plant yet.

The fourth year It will probably be a greek salad combo kit (tomatoes, red onion, basil, parsley, garlic) with a tea garden kit (rosemary, lemon balm, chamomile, lavender, mint). By this time My plum tree will be mature and I will harvest my first year of plums, my third year of blackberries, and my second year of grapes. And for my two new perennials, I will go with two apple trees for $10 each online.

By That Time I will harvest my 3rd year of blackberries, my 2nd year of grapes and my 1st year of italian plums.

So that's how it works!

Grapes, blueberries, raspberries and blackberries are cheap and widely available from big box stores during planting season, whereas fruit trees are cheaper and healthier when ordered online outside of planting season but pre-ordered for the next year, in my experience.

(this could be berry bushes, a fruit tree, a nut tree, a fruit vine, or a perennial herb you just have to shop around) They mature faster when you plant it in a pot, and you grow however many annuals you want that growing season.

I'm so focused on the routine spring radishes and summer tomatoes, that two adhd business days (seasons) later and boom

"now I have fresh blackberries this season too."

"Oh what's this? Now I have grapes to go along with this year's harvest"

COCAINE can't beat that high, check your growing zone and buy that f*cking dwarf tree.

[holethoa2010]

Cooking Traditional Food: Honey Jelly & How To Grow Tomatoes At Home | D...

1. About Honey Jelly

Honey jam is a traditional dessert, often loved for its natural sweetness and aromatic plasticity. This dish is very popular in different cultures and is usually made from pure honey.

2. Ingredients:

1 cup pure honey

2 cups water

1 packet gelatin (or 2 teaspoons gelatin powder)

1 teaspoon lemon juice (optional, to enhance flavor)

1/2 teaspoon vanilla extract (optional)

3. Instructions for making:

Prepare the gelatin: Boil 1/2 cup of water and dissolve the gelatin powder in hot water. Let cool.

Cooking Honey: Boil the remaining 1 cup of water, then stir in the honey.

Combining Gelatin and Honey: Once the honey mixture has boiled, reduce the temperature and stir in the dissolved gelatin. If using lemon juice and vanilla essence, add at this time.

Pour the Mold: Pour the mixture into the mold and allow it to cool completely before placing it in the refrigerator to solidify. The freezing time can be from 3-4 hours.

Complete: Once the jam has solidified, you can cut it into small shapes or use a mold to create interesting shapes.

4. Storage:

Store honey jam in an airtight container at room temperature or in the refrigerator to preserve its deliciousness.

II. How To Grow Tomatoes At Home

1. Introduction:

Tomato plants are one of the easiest vegetables to grow and give high yields. Growing tomatoes at home not only provides fresh food, but it is also a fun activity.

2. Preparation:

Tomato seeds: Choose the right tomato variety for your climate and growing space.

Soil: The soil should be rich in nutrients and have good drainage. You can use a mixture of vegetable soil or mix it yourself with organic fertilizer.

Pot or Planting Box: If growing in a pot, choose a pot with a minimum size of 30 cm.

3. Planting instructions:

Sowing: Sow tomato seeds in the soil about 0.5 cm deep and keep moist. Place the pot in direct light.

Seedling care: After the seedlings have grown about 5-7 cm, you can move them outside if the weather has stabilized. Make sure the distance between the trees is about

**Watering and Fertilizing

**Pose and Cut T

4. Harvesting:

Tomatoes usually take 60-90 days to mature. When the tomatoes are bright red and feel firm, it's harvest time.

5. Storage:

After harvesting, store tomatoes at room temperature or in the refrigerator if not used immediately.

[ketoyumyum]

Delicious and Easy Lentil Tofu Recipe for a Keto Diet: A Protein-Packed Alternative

Are you looking for a healthy and protein-packed alternative to traditional tofu? This lentil tofu recipe is perfect for you. Made from red lentils, this dish is not only rich in nutrients but also suitable for those following a keto diet. Whether you are a seasoned chef or a beginner, this guide will walk you through the steps to create a delightful lentil tofu.

Think you know the keto diet? Test your knowledge with our interactive quiz! 🧠💪 Find out how much you really know. Take the quiz now.

What is Lentil Tofu?

Lentil tofu, also known as red lentil tofu, is a plant-based protein source made from red lentils. It’s an excellent alternative to soy-based tofu, especially for those with soy allergies or sensitivities. This recipe is straightforward and involves soaking, blending, and cooking the lentils to form a firm, tofu-like texture.

Benefits of Lentil Tofu in Keto Diet

Incorporating lentil tofu into your keto diet can be highly beneficial. Here’s why:

High Protein Content: Lentil tofu is packed with protein, essential for muscle growth and repair.

Low in Carbs: Perfect for maintaining ketosis, lentil tofu is low in carbohydrates.

Rich in Nutrients: Red lentils are rich in vitamins and minerals, adding nutritional value to your diet.

Versatile: Lentil tofu can be used in a variety of dishes, making it a versatile ingredient in the kitchen.

Ingredients for Lentil Tofu Recipe

To make this delicious lentil tofu recipe, you will need the following ingredients:

1 cup red lentils

3 cups water

1 tsp salt

1 tbsp olive oil (optional)

Herbs and spices of your choice (optional)

Step-by-Step Lentil Tofu Recipe

Step 1: Soak the Red Lentils

Rinse the red lentils thoroughly under cold water.

Place the lentils in a bowl and cover them with water.

Let the lentils soak for at least 4 hours or overnight.

Step 2: Blend the Lentils

Drain the soaked lentils and place them in a blender.

Add 3 cups of water and blend until you get a smooth mixture.

Step 3: Cook the Lentil Mixture

Pour the blended mixture into a large saucepan.

Add salt and any herbs or spices you prefer.

Cook over medium heat, stirring continuously, until the mixture thickens and forms a dough-like consistency.

Step 4: Set the Tofu

Line a baking dish or tofu mold with a clean cloth or parchment paper.

Pour the thickened lentil mixture into the dish and smooth the top.

Let it cool to room temperature, then refrigerate for at least 2 hours or until firm.

Step 5: Cut and Serve

Once firm, remove the lentil tofu from the dish.

Cut into desired shapes and sizes.

Serve as is, or use in your favorite recipes.

Think you know the keto diet? Test your knowledge with our interactive quiz! 🧠💪 Find out how much you really know. Take the quiz now.

Delicious Ways to Enjoy Lentil Tofu

Lentil tofu can be enjoyed in numerous ways. Here are a few ideas:

Stir-Fried Lentil Tofu

Cut the lentil tofu into cubes.

Heat some olive oil in a pan.

Add the tofu cubes and stir-fry until golden brown.

Add vegetables and your favorite sauce for a complete meal.

Lentil Tofu Salad

Slice the lentil tofu thinly.

Mix with fresh greens, cherry tomatoes, cucumber, and avocado.

Drizzle with olive oil and lemon juice for a refreshing salad.

Baked Lentil Tofu

Preheat your oven to 375°F (190°C).

Cut the lentil tofu into strips.

Place on a baking sheet and drizzle with olive oil.

Bake for 20-25 minutes until crispy.

Tips for Making Perfect Lentil Tofu

Consistency is Key: Ensure the lentil mixture is thick enough before setting it in the dish.

Flavor It Up: Don’t be afraid to experiment with different herbs and spices.

Storage: Store lentil tofu in an airtight container in the refrigerator for up to a week.

Think you know the keto diet? Test your knowledge with our interactive quiz! 🧠💪 Find out how much you really know. Take the quiz now.

Conclusion

This lentil tofu recipe is a fantastic addition to your culinary repertoire, especially if you are on a keto diet. It’s nutritious, easy to make, and incredibly versatile. Whether you stir-fry it, bake it, or add it to a salad, lentil tofu is sure to become a favorite in your kitchen.

Start experimenting with lentil tofu today and enjoy a delicious, protein-packed meal!

FAQs

What are the health benefits of lentil tofu?

Lentil tofu is high in protein, low in carbs, and rich in essential vitamins and minerals, making it a healthy alternative to traditional tofu.

Can I use lentil tofu in a keto diet?

Yes, lentil tofu is suitable for a keto diet as it is low in carbohydrates and high in protein.

How long can I store lentil tofu?

Lentil tofu can be stored in an airtight container in the refrigerator for up to one week.

What spices work well with lentil tofu?

Popular spices include garlic, cumin, paprika, and oregano. Feel free to experiment with your favorites.

Is lentil tofu good for people with soy allergies?

Yes, lentil tofu is an excellent alternative for those with soy allergies, as it is made from red lentils instead of soybeans.

[homeimprovementway]

Cutting Board Stain: Proven Solutions

To remove stains from a cutting board, try using a mixture of hydrogen peroxide and baking soda. A stained cutting board can be unsightly and unhygienic, but luckily, there is a simple solution. By combining hydrogen peroxide and baking soda, you can effectively remove stains from your cutting board. This powerful mixture works by breaking down the pigments in the stain and allowing them to be easily lifted away. To use this method, first sprinkle baking soda over the stained area of the cutting board. Then, pour hydrogen peroxide onto the baking soda and let it sit for a few minutes. Finally, scrub the stained area with a brush or sponge, rinse thoroughly, and dry. With this easy and effective technique, your cutting board will be stain-free and ready for use in no time.

Common Causes Of Cutting Board Stains

Stains on cutting boards can arise from various sources and understanding the common culprits is essential to keep your kitchen tools clean and safe. Below are the main categories of cutting board stains: Food-based Stains - Berries, tomatoes, and beets can leave tough stains on cutting boards. - Cutting acidic fruits like lemons can accelerate staining on the board. - Raw meat and poultry juices are notorious for leaving stubborn stains. Mineral Stains - Hard water residue can cause mineral deposits on cutting boards. - Using iron-rich water for cleaning might lead to rust stains. - Mineral oil buildup can result in dark spots on the board surface.

Preventive Measures

When it comes to maintaining the quality and appearance of your cutting board, taking preventive measures is key. By following regular cleaning practices and proper maintenance routines, you can prevent stains from setting in and ensure your cutting board remains hygienic and safe to use. Regular Cleaning Regular cleaning of your cutting board is essential to prevent stains and the growth of harmful bacteria. Here are some tips to keep your cutting board clean: - Wash with hot, soapy water: After each use, wash your cutting board with hot water and mild soap. This helps to remove any food residue and kill bacteria that may be present. - Sanitize with vinegar: To further disinfect your cutting board, use a solution of one part vinegar to four parts water. Spray or wipe this solution onto the surface of the cutting board, let it sit for a few minutes, and then rinse thoroughly with water. - Dry thoroughly: After washing, dry your cutting board completely to prevent the growth of mold and bacteria. Use a clean towel or air dry it on a dish rack. - Avoid dishwasher: While some cutting boards are dishwasher safe, it is generally recommended to hand wash wooden cutting boards as the dishwasher may cause warping or splitting. Proper Maintenance Besides regular cleaning, proper maintenance is crucial to extend the life of your cutting board and prevent stains. Here are some maintenance tips to follow: - Apply mineral oil: Wooden cutting boards should be oiled regularly to keep the wood moisturized and prevent stains. Apply a thin layer of food-grade mineral oil to the surface of the board, let it soak in for a few hours or overnight, and wipe off any excess oil. - Avoid direct sunlight and excessive heat: Exposure to direct sunlight and extreme heat can cause wooden cutting boards to warp or crack. Store your cutting board in a cool and dry place away from heat sources. - Use separate cutting boards: To prevent cross-contamination, have separate cutting boards for different types of food, such as one for meats and another for fruits and vegetables. - Use a cutting board mat: Placing a cutting board mat or silicone mat on top of your cutting board can provide an extra layer of protection against stains and scratches.

Natural Remedies For Cutting Board Stains

Looking for natural remedies to remove stains from your cutting board? Check out these effective solutions that will leave your board looking clean and fresh. Cutting boards are essential kitchen tools, but over time, they can become stained and discolored from regular use. When this happens, it's important to find natural remedies to effectively remove the stains and keep your cutting board clean and safe for use. Fortunately, there are several natural remedies that can help restore your cutting board to its original condition without the use of harsh chemicals. Lemon And Salt Scrub One effective natural remedy for cutting board stains is a lemon and salt scrub. Simply sprinkle some coarse salt onto the stained areas of the cutting board, and then use a halved lemon to scrub the salt into the surface. The natural acidity of the lemon helps to break down the stains, while the abrasive salt works to lift them away. After scrubbing the surface, rinse the cutting board with warm water and dry thoroughly. Baking Soda Paste Another natural remedy for cutting board stains is a baking soda paste. Create a paste by mixing baking soda with a small amount of water until it forms a thick, spreadable consistency. Apply the paste to the stained areas of the cutting board and let it sit for a few minutes to allow the baking soda to absorb the stains. Then, use a damp cloth to scrub the paste into the surface, targeting the stained areas. Once the stains are lifted, rinse the cutting board and dry completely. Using these natural remedies can help remove stains from your cutting board without the need for harsh chemicals, ensuring a clean and safe surface for food preparation. Remember that regular maintenance and cleaning are essential for keeping your cutting board in top condition. Incorporating these natural remedies into your cleaning routine can help prolong the life of your cutting board and ensure a hygienic food preparation surface for years to come.

Chemical Solutions For Stubborn Stains

If you find yourself battling with stubborn stains on your cutting board, chemical solutions can be an effective way to tackle the problem. These solutions are designed to penetrate and break down tough stains, restoring your cutting board to its former glory. Here are a couple of chemical solutions that can help to remove stubborn stains and keep your cutting board looking clean and fresh. Vinegar Solution A vinegar solution is a great way to tackle tough stains on your cutting board. Mix equal parts of white vinegar and water in a spray bottle and spritz the solution onto the stained areas. Let it sit for a few minutes to allow the vinegar to penetrate the stain, then scrub the area with a brush or sponge. Rinse thoroughly and dry the cutting board completely before use. Hydrogen Peroxide Hydrogen peroxide is another powerful solution for removing stubborn stains from cutting boards. Simply pour a small amount of hydrogen peroxide onto the stained area and allow it to fizz and foam as it penetrates the stain. After a few minutes, scrub the area with a brush or sponge and then rinse the cutting board thoroughly. Ensure the board is completely dry before using it again.

Specialized Products For Stain Removal

When it comes to maintaining the cleanliness and appearance of your cutting board, stain removal is an essential task. Over time, cutting boards can develop stubborn stains from various food items, leaving them looking unappealing and unsanitary. Luckily, there are specialized products available that can effectively remove stains and restore the beauty of your cutting board. In this article, we will explore some of these products and how they can help you maintain a stain-free cutting board. Cutting Board Oil One of the most popular products for stain removal on cutting boards is cutting board oil. This specialized oil is specifically designed to penetrate the wood fibers, moisturize the board, and enhance its natural color. By regularly applying cutting board oil to your stained board, you can effectively remove and prevent future stains. Key benefits of using cutting board oil: - Deeply penetrates the wood to remove stains. - Moisturizes and conditions the cutting board, preventing cracks and warping. - Enhances the natural color and beauty of the board. - Creates a protective barrier against moisture and stains. Stain Remover Sprays If the stains on your cutting board are more stubborn and require additional cleaning power, stain remover sprays can be an excellent solution. These sprays are specifically formulated to break down tough stains and food residue, making them easier to scrub away. Stain remover sprays are usually non-toxic and safe to use on wooden cutting boards. Advantages of using stain remover sprays: - Penetrates deep into stains, making them easier to remove. - Effectively breaks down tough food residue. - Safe to use on wooden cutting boards. - Quick and easy to apply. With these specialized stain removal products at your disposal, you can easily restore the cleanliness and beauty of your cutting board. Remember to follow the instructions provided by the manufacturer for optimal results. Regular maintenance and cleaning will ensure your cutting board remains in top condition, providing you with a hygienic and attractive surface for all your food preparation needs.

Keeping Your Cutting Board Stain-free

Proper maintenance is key to keeping your cutting board stain-free. By following best practices for cleaning, drying, and storing your cutting board, you can prevent unsightly stains and odors from developing over time. Here are some helpful tips to ensure your cutting board stays in pristine condition. Proper Drying Techniques - Use a clean, dry cloth to wipe down the cutting board after washing. - Air dry the cutting board in a vertical position to prevent moisture buildup. Storage Tips - Store your cutting board in a cool, dry place away from direct sunlight. - Avoid stacking other items on top of the cutting board to prevent warping. By implementing these drying techniques and storage tips, you can maintain the quality of your cutting board and preserve its appearance for longer. https://www.youtube.com/watch?v=wqPC-fdQUfc

Dealing With Deep-seated Stains

Sanding The Surface When combating deep stains, sanding the cutting board surface can be an effective solution. This process helps to remove the stained layer and reveal a fresh surface beneath. Professional Restoration For stubborn stains that won't go away with DIY methods, consider seeking professional restoration services. Experts can utilize specialized techniques and products to restore the cutting board to its former glory.

Conclusion And Final Tips

To keep your cutting board stain-free, regular maintenance is key. Test new cleaning methods first to ensure they are effective and safe for your cutting board. Here are some final tips to help you maintain a clean and stain-free cutting board. Regular Maintenance Is Key Keep your cutting board clean and dry after each use to prevent stains from setting in. Regularly oiling your cutting board will also help protect it from stains and water damage. Use a food-safe mineral oil or beeswax to keep the wood hydrated and looking its best. Test New Cleaning Methods First Before trying out a new cleaning method, always test it on a small, inconspicuous area of your cutting board. This will help you assess if the method is effective without risking damage to the entire board. Remember that different cutting board materials may respond differently to cleaning methods, so always proceed with caution when trying something new.

Frequently Asked Questions On Cutting Board Stain

How To Remove Stains From A Wooden Cutting Board? To remove stains from a wooden cutting board, scrub the board with a mixture of salt and lemon juice or hydrogen peroxide. Let it sit for a few minutes, then rinse with warm water and dry thoroughly. Regularly oiling the board can also prevent stains. Can I Use Bleach To Clean A Stained Cutting Board? Yes, you can use a solution of 1 tablespoon bleach to 1 gallon of water to clean a stained cutting board. After applying the solution, rinse the board thoroughly and allow it to air dry. Ensure the bleach is fully rinsed off before using the board for food preparation. What Are The Best Oils To Prevent Cutting Board Stains? Mineral oil and food-grade mineral oil are excellent choices for preventing cutting board stains. These oils create a protective barrier that repels moisture and prevents food particles from seeping into the board. Regularly applying a thin layer of oil helps maintain the board's longevity.

Conclusion

Maintaining a clean and stain-free cutting board is essential for maintaining good hygiene in the kitchen. By regularly cleaning and oiling your cutting board, you can prevent stains and prolong its lifespan. Remember to use warm soapy water, vinegar, or lemons for effective cleaning and always dry it thoroughly. Additionally, using a food-safe mineral oil to condition the board can help prevent stains and keep it looking as good as new. So, protect your cutting board and enjoy your cooking with a clean and stain-free surface every time. Read the full article

[weaselle]

growing up we grew, from what i can recall

corn, yellow squash, zucchini, carrots, tomatoes, cherry tomatoes, rosemary, mint, walnuts, almonds, two kinds of figs, two kinds of cherries, two kinds of guava, two kinds of persimmons, two kinds of peaches (omg the babcock/white peaches are a delicate floral flavor but when you pair it with the tangier punch of a common yellow peach it will blow your entire mind) three kinds of grapes, three kinds of plums, pluots, cherry plums, apples, lemons, grapefruit, two kinds of oranges, watermelon, olives (but we never cured any for eating, sadly) and... i think that’s close to all of it.

it was a lot of chores, growing up. 

but oh my sweet gods and goddesses what a difference in flavor from what you find in most stores.

A lot of it is simply what industrialization does to organic life.

inb4, i am not 100% against industrialized food processes --

--- the major goal of humanity for much of our existence has been to create more food with less labor and resources. That’s what growing crops is all about, that’s why that was so important to human development. Gorillas for example, are a cooperative social ape, but each one of them does the work of finding and preparing (idk, picking off the good leaves or whatever) their own calorie intake, and it is a significant amount of their total time and energy expenditure each day. Finding a way for 50 individuals to provide 10,000 people’s worth of food is a major reason we can have scientists and architects and physicists and surgeons and opera singers and video game programers etc.

BUT. 

if not properly overseen, industrializing (specifically under a profit system) will ruin every product it is selling. In the case of fruits and vegetables it happens like this:

Things like flavor and texture are not. important. to the company. 

Things like less damageable during shipping, and warehouse/shelf life are what is important to the company.

but as it turns out, the more rubbery you breed a tomato to be, the less delicious it is. And the longer it lasts, the less delicious it is. 

see, things go bad because of things like sugar and water content, and attractiveness as a food source to organisms like bacteria and mold. So when they selectively breed their tomatoes to last longer they get less of that stuff. And the thing is, humans are also organisms who consider those tomatoes to be a food source. And we love sugar water.

Brussel sprouts for example, we literally bred worse and worse flavor into them, and that’s why for a couple generations they became a trope of one of the gross foods kids refuse to eat -- but some folks in the Netherlands went back through their heritage collection of brussel sprout variants and found some from a long time ago that still tasted delicious and now the brussel sprout industry has been replacing all their crops and brussel sprouts are becoming delicious again.

But mark my words, they will ruin that variant too if they don’t protect the quality on purpose.

Learning about edible plants (and eating them) has given me a lot of insight into the problems with the USAmerican food system

It's incredible how a supermarket gives you the sense of being surrounded by immense variety, but it's just the visual noise of advertising. In reality almost everything around you is just corn, wheat, soy, and milk, repackaged and recombined and concealed and re-flavored using additives, over and over and over again.

[myspcae]

10 Food Items That Don't Actually Need To Be In The Refrigerator

Ensuring the taste, quality, and freshness of our food is of utmost importance, and proper storage plays a vital role in achieving this goal. While it may be a common habit for many to place everything in the fridge, it's essential to understand that some food items actually fare better at room temperature. This not only helps maintain their flavor and texture but also saves valuable space in the refrigerator. Let's explore ten food items that don't necessarily need to be stored in the fridge. However, if you encounter any issues with your refrigerator, it's advisable to seek professional assistance from reliable fridge repairing services in Kolkata.

Onions and Potatoes: It's best to store onions and potatoes in well-ventilated areas, keeping them separate in separate bowls or drawers. When stored together, potatoes can cause onions to spoil faster. Refrigerating them can accelerate the rotting process, so a cool, dry place like a pantry or kitchen cabinet is more suitable.

Tomatoes: Contrary to common practice, refrigerating tomatoes is actually detrimental. Cold temperatures can cause them to lose their natural flavor and become mealy. Instead, store them at room temperature in a bowl on the kitchen counter.

Avocados: If your avocados are unripe, allow them to ripen naturally at room temperature. Refrigerating unripe avocados can slow down the ripening process and affect their taste and texture. Once they are ripe, you can transfer them to the refrigerator to extend their shelf life for a few more days.

Bread: Storing bread in the fridge can expedite staling. It's better to keep bread at room temperature in a bread box or a cool, dark pantry. If you need to preserve it for an extended period, freezing it and thawing it as needed is a better option.

Honey: Honey is a natural preservative and does not require refrigeration. In fact, cold temperatures can cause honey to crystallize and become thicker. Store honey at room temperature in a tightly sealed container to maintain its quality.

Citrus Fruits: Oranges, lemons, limes, and other citrus fruits stay fresh at room temperature for up to a week. If you wish to store them for a more extended period, you can place them in the crisper drawer of your refrigerator.

Coffee: Refrigerating coffee can lead to it absorbing undesirable odors and affecting its taste. Preserve its freshness by storing coffee beans or ground coffee in an airtight container at room temperature, away from moisture and sunlight.

Hot Sauce: Hot sauce, being high in acidity and preservatives, is safe to be stored at room temperature. It retains its quality and flavor when kept in the pantry or kitchen cabinet.

Melons: Whole melons, such as watermelons and cantaloupes, fare well at room temperature until they are cut. After cutting, you can refrigerate the leftover pieces.

Garlic: Store garlic bulbs in a dry, ventilated place, similar to onions and potatoes. Avoid refrigerating them, as it can lead to mold growth.

By following these proper food storage practices, you can preserve the taste and quality of your food items while making the most of the limited space in your refrigerator. Appropriate food storage not only reduces waste but also ensures that your meals are consistently flavorful and enjoyable. In case of any issues, don't hesitate to seek assistance from a reliable fridge repairing service.

[pearlsmith25]

Fruit Packaging Market Research Report: Industry Rising Trends, Growth Analysis and Demands 2023 to 2030

Fruit packaging refers to the materials and methods used to protect, preserve, and present fruits for sale and distribution. It plays a crucial role in maintaining the quality and freshness of fruits while also providing convenience to consumers.

Here are some common types of fruit packaging:

Boxes and Crates: Cardboard boxes and wooden crates are commonly used for packaging bulk quantities of fruits. They provide protection during transportation and are often stackable, making them suitable for storing and shipping large quantities of fruits.

Mesh Bags: Mesh bags are made of a breathable material that allows air circulation, reducing the chances of fruit spoilage. They are commonly used for packaging items like oranges, onions, and potatoes. The mesh design also allows consumers to see the contents of the bag easily.

Plastic Clamshells: Clamshell containers are made of clear or translucent plastic and have a hinged lid that securely closes. They are commonly used for packaging delicate fruits like berries, grapes, or cherry tomatoes. The clear plastic allows consumers to see the fruit inside while also providing protection from damage.

Plastic Trays and Film: Plastic trays with a plastic film covering are used to package fruits like strawberries, kiwis, or grapes. The trays hold the fruits securely in place, and the film provides protection and helps maintain freshness. These types of packaging are commonly used in supermarkets and grocery stores.

Punnets: Punnets are small, shallow containers often made of plastic or pulp material. They are used to package individual fruits or smaller quantities of fruits, such as strawberries or cherry tomatoes. Punnets are typically stackable and have ventilation holes to allow air circulation.

Net Bags: Net bags are commonly used for packaging items like oranges, lemons, or onions. These bags are made of a mesh-like material that allows air circulation while providing protection from bruising. The netting also allows consumers to easily see and handle the fruits.

Sustainable Packaging: With increasing awareness about environmental concerns, sustainable fruit packaging options have gained popularity. These may include compostable or biodegradable materials, such as molded pulp trays or bio-based films made from renewable resources.

The fruit packaging market is a significant segment within the overall packaging industry. It encompasses the packaging materials, equipment, and services related to the packaging of fresh fruits for various purposes, including retail, distribution, and export.

Market Overview: The global fruit packaging market has been experiencing steady growth in recent years. Factors such as increasing demand for fresh fruits, growing awareness about food safety and quality, and the need for extended shelf life have contributed to the market's expansion. The market is influenced by trends such as convenience packaging, sustainable packaging solutions, and innovative designs to enhance product visibility and branding.

Key Factors Driving the Fruit Packaging Market:

Growing Demand for Fresh Produce: The rising global population and increasing consumer focus on healthier food choices have led to a higher demand for fresh fruits. This drives the need for efficient and effective fruit packaging solutions to maintain the quality and freshness of the produce.

Food Safety and Quality Regulations: Strict regulations regarding food safety and quality, including labeling requirements, have a significant impact on fruit packaging. Packaging plays a crucial role in ensuring the integrity and safety of the fruits during transportation and storage.

Extended Shelf Life: Fruit packaging solutions that can extend the shelf life of fresh produce are in high demand. Modified atmosphere packaging (MAP) and other technologies that control humidity and gas composition within the packaging help to prolong the freshness and reduce spoilage.

Convenience and Portability: Consumers seek packaging solutions that are convenient to handle, store, and transport. Packaging formats such as clamshells, pouches, and portion-sized packages provide convenience, portion control, and ease of use.

Sustainability and Eco-friendly Packaging: There is a growing emphasis on sustainable packaging practices in the fruit packaging market. Consumers are increasingly concerned about environmental impact and prefer packaging materials that are recyclable, biodegradable, or made from renewable resources.

Branding and Product Visibility: Packaging plays a crucial role in product differentiation and brand promotion. Eye-catching designs, attractive labels, and innovative packaging formats enhance product visibility on store shelves and positively influence consumer purchasing decisions.

Regional Outlook:

The fruit packaging market is influenced by regional factors such as consumer preferences, cultural norms, and distribution channels. Regions with high fruit production and consumption, such as North America, Europe, and Asia-Pacific, are key markets for fruit packaging. Developing regions, including Latin America and Africa, are also witnessing growth in fruit packaging due to increasing urbanization, changing lifestyles, and rising disposable incomes.

Key Players: Key players operating in the global fruit packaging market include Smurfit Kappa Group Plc, Sonoco Products Company, Mondi Group Plc, Bemis Company, Inc., International Paper Company, Linpac Packaging Limited, Sealed Air Corporation, and Amcor Limited among others.

The fruit packaging market has been experiencing steady growth, driven by various factors. While specific market growth rates can vary based on regional dynamics and industry trends, the overall market outlook is positive. Here are some key factors contributing to the growth of the fruit packaging market:

Increasing Demand for Fresh Fruits: The global demand for fresh fruits continues to rise due to factors such as population growth, changing dietary preferences, and increasing awareness of the health benefits of consuming fruits. This increased demand translates into a higher need for efficient and effective fruit packaging solutions.

Growing Importance of Food Safety and Quality: Food safety and quality have become significant concerns for consumers worldwide. Regulations and standards related to food safety, traceability, and labeling place a strong emphasis on appropriate packaging practices. Fruit packaging plays a critical role in protecting the produce from contamination, ensuring its freshness and quality throughout the supply chain.

Shift Towards Extended Shelf Life: Consumers and retailers are increasingly seeking fruits with an extended shelf life. This demand has driven the adoption of packaging technologies and solutions that can enhance the shelf life of fruits, such as modified atmosphere packaging (MAP), anti-microbial packaging, and active packaging. These packaging techniques help maintain freshness, reduce spoilage, and prolong the overall shelf life of fruits.

Convenience and Portability: Consumers value convenience and seek packaging solutions that are easy to handle, store, and transport. Packaging formats that provide portion control, resealability, and on-the-go convenience, such as single-serve pouches or individual fruit cups, have gained popularity. Packaging designs that promote ease of use and portability contribute to market growth.

Sustainable Packaging Practices: Environmental concerns and consumer preferences for sustainable packaging solutions have influenced the fruit packaging market. Packaging manufacturers are developing eco-friendly alternatives, including recyclable, compostable, and biodegradable materials. Additionally, the adoption of lightweight packaging materials reduces resource consumption and transportation costs, further contributing to sustainability efforts.

Technological Advancements: The fruit packaging market has witnessed technological advancements aimed at improving packaging materials, machinery, and processes. Innovations include advanced barrier films, intelligent packaging solutions with real-time monitoring capabilities, and automation in packaging facilities. These advancements enhance packaging efficiency, product safety, and supply chain visibility.

E-commerce and Online Retailing: The growth of e-commerce and online grocery shopping has had a significant impact on the fruit packaging market. Packaging solutions that cater to the unique requirements of online retailing, such as robust protection during shipping and convenient opening for consumers, have gained importance. As the online grocery market expands, the demand for specialized fruit packaging solutions is expected to increase.

The demand for fruit packaging is driven by several factors, including the increasing consumption of fresh fruits, changing consumer preferences, evolving retail trends, and growing awareness of food safety and quality. Here are some key aspects influencing the demand for fruit packaging:

Rising Consumption of Fresh Fruits: The global demand for fresh fruits has been on the rise due to factors such as population growth, urbanization, and increasing health consciousness. Consumers are incorporating more fruits into their diets as part of a healthy lifestyle, driving the demand for packaged fruits.

Convenience and Portability: Packaging plays a vital role in providing convenience to consumers. Ready-to-eat and pre-cut fruits packaged in portion-sized containers or pouches offer convenience for on-the-go consumption, snacking, and lunchbox options. Packaging that allows easy storage, handling, and portion control is in high demand.

Food Safety and Quality Assurance: Consumers are increasingly concerned about the safety and quality of the fruits they consume. Proper packaging helps protect fruits from contamination, physical damage, and spoilage, ensuring that they reach consumers in a fresh and safe condition. Packaging materials and technologies that enhance food safety and extend shelf life are sought after.

Retail Presentation and Branding: Packaging plays a significant role in attracting consumers and influencing purchasing decisions. Eye-catching packaging designs, vibrant colors, and clear labeling help fruits stand out on store shelves, promoting product visibility and enhancing brand recognition. Packaging that conveys freshness, quality, and product information effectively can drive consumer demand.

Sustainable Packaging Solutions: Environmentally conscious consumers are increasingly concerned about the environmental impact of packaging. There is a growing demand for sustainable packaging solutions that minimize waste, use recyclable or biodegradable materials, and reduce carbon footprint. Eco-friendly packaging options, such as compostable or reusable packaging, are gaining traction.

E-commerce and Online Retailing: The growth of e-commerce and online grocery platforms has expanded the demand for fruit packaging. Packaging that ensures product integrity during transportation, provides efficient protection, and facilitates easy opening and resealing is essential for online deliveries. Packaging solutions tailored to the specific requirements of e-commerce are in high demand.

Export and International Trade: The global fruit trade relies heavily on proper packaging to ensure product quality and meet international regulations. Packaging that provides effective protection, traceability, and extended shelf life is crucial for exporting fruits to distant markets. Packaging solutions that can withstand long-distance transportation, handling, and various environmental conditions are in demand.

The fruit packaging market finds application in various sectors and stages of the supply chain. Here are some key applications of fruit packaging:

Retail Packaging: Fruit packaging plays a crucial role in retail environments such as supermarkets, grocery stores, and convenience stores. Packaging is designed to attract consumers, protect the fruits, and provide essential product information. Retail packaging formats may include clamshells, punnets, mesh bags, plastic trays, or individual fruit cups.

Bulk Packaging: Fruits are often packaged in bulk quantities for distribution and transportation purposes. Bulk packaging options such as cardboard boxes, wooden crates, and large plastic containers are used to pack fruits at farms, packing houses, and distribution centers. These packaging solutions provide protection, stackability, and efficient handling during transportation.

Export Packaging: Exporting fruits to international markets requires specialized packaging to ensure the quality and freshness of the produce. Export packaging is designed to withstand long-distance transportation, varying climates, and extended storage periods. It includes robust packaging materials, such as corrugated boxes, pallets, and insulated containers, to protect fruits during transit.

Food Service Packaging: Fruit packaging is widely used in the food service industry, including restaurants, cafes, and catering businesses. Pre-cut fruits, fruit salads, and fruit cups are often packaged in convenient, portion-sized containers for use in food service establishments. Packaging options that promote freshness, hygiene, and easy serving are preferred in this sector.

Online Grocery Packaging: With the growth of e-commerce and online grocery shopping, fruit packaging has adapted to meet the unique requirements of online retailing. Packaging for online grocery delivery should ensure product protection, withstand handling during shipping, and provide easy opening and resealing options. Specialized packaging solutions, such as sturdy boxes, cushioning materials, and tamper-evident seals, are utilized.

Processed Fruit Packaging: Packaged processed fruit products, such as dried fruits, fruit juices, fruit purees, and fruit snacks, require specific packaging formats. These can include pouches, Tetra Pak cartons, plastic bottles, or cans. Packaging for processed fruit products focuses on product integrity, shelf life extension, and branding.

The fruit packaging market offers several benefits to both producers and consumers. Here are some key benefits of fruit packaging:

Product Protection: Fruit packaging provides essential protection to fruits during transportation, handling, and storage. It helps prevent physical damage, bruising, and contamination, ensuring that the fruits reach consumers in optimal condition.

Extended Shelf Life: Proper fruit packaging can help extend the shelf life of fresh produce. Packaging solutions like modified atmosphere packaging (MAP) and controlled humidity packaging help maintain the freshness and quality of fruits by regulating gas composition, reducing ethylene build-up, and controlling moisture levels.

Food Safety Assurance: Packaging plays a vital role in ensuring the safety and hygiene of fruits. It helps protect the produce from external contaminants, pests, and microbial growth. Proper packaging materials and technologies help maintain the integrity of fruits, minimizing the risk of foodborne illnesses.

Convenience and Portability: Packaging provides convenience to consumers by offering portion-sized options, resealable packages, and easy-to-carry formats. Packaging designs that facilitate easy handling, storage, and transport enhance convenience for consumers.

Branding and Product Differentiation: Fruit packaging serves as a marketing tool, allowing producers to differentiate their products and build brand recognition. Attractive packaging designs, vibrant colors, and clear labeling help fruits stand out on store shelves, capturing consumer attention and influencing purchase decisions.

Information and Labeling: Packaging allows for clear and accurate product labeling, including information about the fruit variety, nutritional content, origin, and handling instructions. Consumers can make informed choices based on the information provided on the packaging.

Convenience in Distribution and Retailing: Packaging facilitates efficient distribution and retailing processes. It enables easy stacking, handling, and transportation of fruits, streamlining supply chain operations. Standardized packaging formats also enhance inventory management and reduce handling time at retail stores.

Sustainability and Environmental Considerations: The fruit packaging market has been evolving to include more sustainable packaging solutions. Eco-friendly materials, recyclable options, and biodegradable packaging help reduce environmental impact and meet the growing consumer demand for sustainable practices.

Market Expansion and Export Opportunities: Adequate packaging enables fruits to reach distant markets, expanding market opportunities for producers. Export packaging solutions ensure the safe transport of fruits over long distances, preserving their quality and increasing their market reach.

Consumer Confidence and Satisfaction: High-quality fruit packaging instills consumer confidence in the product. Packaging that maintains fruit quality, freshness, and safety enhances consumer satisfaction and loyalty, leading to repeat purchases.

These benefits collectively contribute to the growth and success of the fruit packaging market, meeting the needs of both producers and consumers in terms of product quality, convenience, safety, and sustainability.

[vegi1]

15 Yummy & Delicious Vegan Lunch Ideas

As we mentioned above, you are in the place where you can find the easiest-to-read, so delicious and mouthwatering vegan lunch.

So always follow us, and we will introduce you to some tasty and easy vegan ideas for lunch to help you enjoy your vegan diet.

Check out these 15 easy recipes that are perfect for a quick and healthy meal!

Tempeh sandwiched between two pieces of bread makes it an excellent vegan lunch option since it’s high in protein and fiber.

To make it, you need simple ingredients such as peppery arugula, savory soy sauce, tamari, or coconut amino.

The dish uses tempeh as a meat substitute, and you can get the protein you need.

The combination of flavors and textures makes it an incredibly satisfying meal.

How to make vegan tempeh at home?

Tempeh is not only a great source of protein and fiber but also a versatile ingredient that can be used in various dishes and meals. So let’s get started!

Prepare the ingredients:

2 cups soybeans

2 tablespoons vinegar or lemon juice

1/2 teaspoon tempeh starter culture

1/2 cup water

Let’s go to start:

Rinse the soybeans and soak them in water for at least 8 hours or overnight.

Drain the soybeans and rinse them thoroughly.

Transfer the soybeans to a large pot and cover them with water. Bring to a boil and cook for 30-40 minutes until the soybeans are soft.

Drain the soybeans and let them cool to room temperature.

Once the soybeans have cooled, rub them together with your hands to remove the outer skin. Discard the skins and keep the soybeans.

Add the soybeans to a food processor and blend until they form a coarse paste.

Transfer the soybean paste to a mixing bowl and add the tempeh starter culture and water. Mix thoroughly.

Spread the mixture evenly onto a tray or shallow dish. Cover with a clean cloth.

Place the tray in a warm place (around 30-32°C) and let it ferment for 24-48 hours. You should start to see white mold forming on the surface of the tempeh.

Once the fermentation process is complete, cut the tempeh into desired shapes and sizes.

Store the tempeh in an airtight container in the fridge until ready to use.

Voila! Now you have homemade vegan tempeh for your lunch sandwich with protein and fiber. This process may seem time-consuming, but it is worth it. Plus, you can feel good knowing you made it yourself and it’s free of added preservatives or chemicals. So get creative and use your homemade tempeh in sandwiches and more!

These wraps are a healthy source of plant-based protein and fiber, making them a satisfying and unique option for a vegan lunch. The wrap is versatile, allowing you to customize it to your taste.

You can add ingredients like tomatoes and avocado to flavor your wraps.

The lavash wrap is also a delicious source of plant-based protein, as it contains chickpeas, making it an excellent option for vegetarians and vegans.

This dish is great because you can freeze it for 4 or 5 days and use it when you return from work.

Try this mouth-watering smoky chickpea lavash wrap recipe, perfect for a quick and healthy vegan lunch. It’s packed with flavor and nutrients!

Ingredients:

1 can chickpeas, drained and rinsed

1 tablespoon olive oil

1 tablespoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Lavash bread or tortilla

Hummus

Sliced veggies (cucumber, bell pepper, lettuce, etc.)

Instructions:

Mix the chickpeas, olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl until the chickpeas are coated evenly.

Heat a frying pan over medium-high heat and add the chickpea mixture. Cook for 5-7 minutes, occasionally stirring, until the chickpeas are crispy and golden brown.

Warm your lavash bread or tortilla in the oven or microwave.

Spread a generous amount of hummus onto the lavash bread or tortilla.

Add your sliced veggies and the smoky chickpeas on top of the hummus.

Roll up the lavash bread or tortilla tightly into a wrap.

Cut in half and enjoy your delicious and healthy smoky chickpea lavash wrap!

This recipe only takes about 10-15 minutes to prepare, making it a perfect quick, and satisfying meal option.This mouth-watering smoky chickpea lavash wrap is sure to satisfy your cravings. So go ahead and give it a try!

Appetizing Thai pasta salad is a vegan lunch idea that combines Thai cuisine’s unique flavors with traditional pasta salad ingredients. It includes noodles, vegetables, and a flavorful dressing made with Thai herbs and spices.

The combination of pasta, Thai herbs, and spices creates an exquisite, familiar, and exotic flavor.

The vegetables add freshness and crunch to the dish, and the dressing helps bring all the flavors together.

Use spaghetti noodles or thin spaghetti noodles to make this dish. You can include Zucchini, Carrot, and Green Onions in this dish, depending on your desire. It has 159k calories, and you can make it in 30 minutes.

[fox-bright]

what is "oven can" beef stew

Okay, first some basic definitions so we're on the same page. Home canning isn't generally done like you'd see with store stuff; home-canned foods are preserved in glass jars (Mason or Ball jars being the ones you have probably seen on someone's Pinterest board).

There are two kinds of canning generally in use right now, pressure canning and water-bath canning. You can water-bathe high-acid foods--think pickles, jelly, fruit, salsa or tomato sauce whose pH has been dropped by addition of vinegar, lemon juice or citric acid.

Then there's pressure canning. You *can't* acidify something like meat or potatoes sufficiently to safely water-bath can it (if you canned meat in straight vinegar that might be enough, but it would also be horrific and not very nutritious), so what you do instead is process it inside of a pressure canner. Not a pressure cooker, the temperature and pressure of which might be variable! But a dedicated pressure canner. These days it's safe, straightforward, and while it's intimidating your first couple of times, eventually it's no big deal to can a bunch of chili or stew or potatoes or the like.

(In the photo above, you see food canned with various methods. There are chilis, soups, stews and broths canned with a pressure canner, there's water-bathed tomato sauce, salsa, and up at the top in the boxes, a lot of honeysuckle jelly and plum jam.)

The *reason* that we heat food to a certain temperature within a vacuum-sealed container is that botulism really sucks. Botulism is an illness that you get by consuming toxic substances produced by Clostridium botulinum. Botulinum is *everywhere,* and it's a survivor; its spores can only be effectively destroyed by high temperatures or put in check by high acidity. Botulism can easily be fatal, and if it isn't, you generally spend your whole dance with it wishing that it were.

A pressure canner can get the interior of a jar of food hotter than you can get in an unpressurized pot of water. At normal Earth atmospheric pressure, water boils off before it can get hot enough to destroy the spores; in a pressure canner, it gets botulinum-destroying temperature right to the center of the jar.

We know this because it's tested. The National Center for Home Food Preservation has done an incredible amount of careful work to make sure that we know the safe temperatures and ingredients, so that we don't kill ourselves with our chicken soup.

High-acid canning doesn't destroy botulinum. But botulinum can't grow in a high-acid environment. Imagine seeds in a place too dry for them to germinate. They're willing to wait, maybe for a long time--but they won't be growing right now.

Botulinum needs a low-acid, anaerobic environment to start doing its thing. So it won't grow on the surface of food. But you know what does? The food molds that we see in the fridge with regularity. And one of their secondary effects is to raise the local pH. That is, it lowers the acidity, providing a perfect place for the botulinum to wake up.

(Any desert denizen who has ever seen grass seeds sprout only where dogs pee can understand what's happening in this scenario.)

There are older methods of canning that we no longer use, because we know that they're not safe. Oven canning is one of these: the food is ladled into jars, the jars are put into the oven and baked at a high temperature until the cook reckons that they're done.

It's not safe. Ovens cycle rather than maintaining an even heat, which can ruin the process. Ovens are terribly variable in temperature (if I set my oven to 350 and your oven to 350 and then actually tested them with a decent thermometer, there's not a lot of chance they're both going to be the same) so you can't get one set of stable directions. The jars aren't made for this, the lids aren't made for this, the plastisol lining of the lids isn't made for this...there are a lot of potential failure points in the process. And any single failure point can mean someone actually dies!

There are other bad canning methods, or missteps possible in the trusted methods, things that used to be acceptable or even necessary but nowadays are not. But people are very set in their ways, particularly when it's Tradition to do something one way, or when grandma taught them, or when they just enjoy that process better, or when that process is simpler/faster/easier/less expensive. So very frequently you'll get people who just flat refuse to update their methods. It's frustrating, and it's dangerous, but it's really common.

[millenniumfae]

Video Game Cooking: Sugars (Sekiro: Shadows Die Twice)

Sekiro: Shadows Die Twice is a standalone historical fantasy made by the famous people who also created Dark Souls and Bloodborne. It became an instant hit, and garnered massive critical acclaim. You control the broody shinobi Wolf as he battles entire armies and legendary beasts.

One of the many consumables in-game are the Sugars; Gokan’s Sugar, Ako’s Sugar, Yashariku’s Sugar, Ungo’s Sugar, and Gachiin’s Sugar. These candies are named and colored differently, and each offer a different effect. One raises your attack power, another makes you more stealthy, and so on.

Today, we’re gonna be re-creating these Sugars with our own recipe. And true to my tradition when it comes to Video Game Recipes, we’re gonna be taking our ingredients accurate to the setting. Which in this case is Sengoku period Japan. This recipe meta draws especially true to my own heritage, as a Taiwanese person.

Sekiro Senpou Temple Sugars: Recipe (makes 10-20 individual candies, depending on the size)

Base candy recipe:

3 3/4 cups granulated raw cane sugar

1 1/2 cups golden syrup/brown rice syrup

1 cup water

Corn starch for mold making (optional)

Confectioner’s sugar for dusting

Flavorings:

Fresh ginger slices (Gokan’s Sugar)

Dried lotus seeds (Gokan’s Sugar)

Red cherries (Ako’s Sugar)

Dried Astragalus (Ako’s Sugar)

Ginseng (Ungo’s Sugar)

White peaches (Ungo’s Sugar)

Sake (Yashariku’s Sugar)

Dried Cocklebur fruit (Yashariku’s Sugar)

Dried Orange peel (Gachiin’s Sugar)

Dried Goji berries (Gachiin’s Sugar)

Food coloring

(Sekiro won the 2019 Game Of The Year award, the first FromSoftware game to do so.)

To make our Sugars, we’ll be infusing a traditional candy base with various ingredients, unique for each candy. Every ingredient is based off of TCM, which is an acronym standing for Traditional Chinese Medicine. For those unacquainted with TCM, it can be hard to explain its influence. There’s no true western equivalent because it’s more than just ‘old household remedies’, it’s almost a given that Asian citizens take various TCM practices seriously to a degree. Like westerners do with honey lemon tea, or chicken noodle soup.

It’s also accurate to the game. Sekiro takes its setting very seriously. Everything from weapons, to hairstyles, to interior decor, even down to the kanji on Emma’s note in the beginning of the game is true to the Sengoku period, and some levels even go backwards a bit to the Heinan period, to reflect an ancient atmosphere. You can reasonably minus the historical inaccuracies on your own volition; giant snake gods, lightning powers, and automatic prosthetic grappling hooks weren’t indigenous to Japan.

Except there’s in fact one tiny detail that you might be surprised to learn is actually anachronistic; disk-shaped hard candies. The Sugars.

Hard candies aren’t traditional East-Asian treats. Sugar was always readily available in the form of sugar cane, true, but sweets almost always took the form of fruit, and candy-coated/infused ingredients. This is true worldwide until refining sugar into its white form became common, but East-Asia in particular wasn’t munching on lozenges while Marie Antoinette already had cough drops.

The Sengoku period stretched from the early Renaissance to the Baroque period. While Wolf was parrying his way through the Ashina Outskirts, the first King James Bible was published. There was plate armor and court jesters, but also firearms and photographs. Japan didn’t get access to matchlock firearms until 1542, and since the Sunken Valley clan seems to define themselves by the expert use of these guns, it makes sense that the intro to the game itself dates Sekiro as specifically taking place in the latter years of the Sengoku period.

All throughout this stretch of two centuries, Japan has been under constant war and political strife, lending to the Sengoku period’s alternative name, the ‘Warring States Period’. Japan consisted of separate nations, all led under Daimyo and warlords and various nobles that demanded their armies scramble for more land and resources. Living under this kind of conflict for so long means that innovations and education are rare. There’s no opportunity to invent the telescope when you’re all constantly worried about your lives.

This means that the food of Sekiro would have very much been the same it’s been since centuries beforehand. Even though by this point, the Columbian Exchange has been well underway and Europe was experimenting with tomatoes in their food, Japan wasn’t enjoying this same golden period. Any developments would have been weaponry, not candy making methods.

This means that, for our recipe, we’re not using anything that a Senpou monk wouldn’t have access to. No potatoes, corn, vanilla, etc. No beet sugar, or fruits that aren’t native to Japan. Even the raw cane sugar we’re using is pushing the authenticity envelope, because the ‘raw’ granulated sugar you find in grocery stores aren’t completely raw, they’ve still been refined using lye and carbon to strip much of the molasses. True raw cane sugar, when boiled down from its juice form, makes a traditional Asian ingredient called black sugar, which is very dark in color and not suited for making the brightly-colored candy disks that the Sugars appear to be.

(Shinobi aren’t samurai, but Wolf’s relationship with Kuro is so clearly samurai-ish that we can assume Wolf was being paid buckets as a high-prestige warrior. He also would have access to better food, including white rice; which, while already genetically modified through breeding by the Sengoku period, wouldn’t have looked like modern rice. Or maybe Wolf wasn’t enjoying the high life, because he dresses in rags compared to Genichiro and apparently didn’t know rice was supposed to be cooked.)

Knowing all that history about the Sengoku period, it’s almost silly to see candy consumables in-game, looking like they came right out of a bag of Werther’s Originals. The developers of Sekiro made many lengths to ensure everything was authentic, so why are the candies so modern-looking when they could instead have been a traditional Sengoku period sweet like something mochi-based, or agar (seaweed) jellies?

The lore behind the Sugars are that the evil Senpou monks were mass-producing these candies, and selling them all across Ashina to fund their crooked child experiments. They’re not just (presumably) tasty, they offer benefits to your health. That’s definitely in line with TCM culture, and gives us some inspiration for how to pursue replicating them.

One important note; the Sugars are some of the lesser consumables Wolf can use. Almost all other consumables are better, offering more powerful effects for a longer duration. So what if these candies were true to TCM and were mere treats infused with medicinal ingredients, only capable of giving you a small boost? Especially in comparison to the Divine Child’s rice, which would be like an Epi-Pen in this analogy.

But there’s even more depth to the consumables than that. Kuro gifts Wolf a ‘sweet rice ball’ at some point, which is almost certainly an Ohagi bun; made out of glutinous rice, red beans, and sugar, and its a traditional offering for the Buddhist observance of seasonal equinox. Eating it is sometimes said to bring protection. In order for Kuro to make Wolf this rice ball, you gotta give him some of that special rice from the Divine Child. Wolf offhandedly mentions that her rice is “sweet when you bite into it”, and Kuro realizes that Wolf has been eating these rice grains raw all this time, like the feral 5′5 goblin he is. Kuro vows to give his loyal protector something nice to eat, for once, and makes him three Ohagi dumplings.

The food of Sekiro is symbolic. The Divine Child is able to make rice out of thin air, like a deity of fertility. Kuro takes this divine rice, and his sweet rice ball is more powerful than the magical blessed Sugars because it was made with compassion. And eating Kuro’s lovingly-made rice ball reminds Wolf of once being fed a rice ball when he was young and starving, given to him by his assfuck of a father who’s compassion is heavily in question.

The Sugars are described as giving the eater a ‘benediction’ of power, and who knows what the translators were thinking, but the word choice reminds us of communion, and the flesh and blood of Christ. It’s not a true comparison; communion is about replicating and worshiping the Last Supper, reminding Christians about Jesus willingly dying cause humans are sinful. Consuming the ‘flesh and blood’ of Jesus in the form of bread and wine is very different than eating a candy apparently blessed by an ancient Japanese warrior. It’s not like communion wafers are supposed to empower you, or protect you.

Looking at the in-game image of each Sugar, you can see the likeness of a person behind it, likely the very warrior the Sugar is named after. We don’t know if these people actually had a hand in these Sugars, somehow transplanting their power into each individual candy, or if the monks just named the candies after them. Either way, the process of receiving the benefits of the Sugars isn’t just about crunching it between your teeth, Wolf also takes a moment to strike a‘warrior stances’, which, according to the descriptions, is a required detail to properly absorb the candy’s effects. Each Sugar has their own corresponding ‘stance’ that Wolf performs. It’s a weird detail, and raises even more questions about the Sugars, the monks, and the warriors behind the candy.

(Observant players will note that the five Headless boss enemies drop ‘spiritfalls’, each of which share names with the five Sugars, and offer upgraded versions of their corresponding Sugar; Ako’s Spiritfall is basically a better version of Ako’s Sugar, and so on. We can assume that the Headless are, in fact, the very same legendary warriors that powered the Sugars, especially since the game itself states that the Headless are undead remains of powerful individuals.)

True to FromSoftware tradition, details are included with purpose. And also at the same time, some details are just meant to be taken at face value. The various centipede-themed enemies in Sekiro are associated with kegare - spiritual defilement, death - explaining visually their willing abandonment from Buddhism. But there’s likely no lore explaining why Wolf can automatically hoover up all nearby enemy loot like a vacuum with the press of a button.

The inexplicable details of FromSoftware games are almost certainly because of gameplay convenience. Many characters are 9-10 feet tall for no reason, towering over Wolf, who’s already short to begin with. Lore-wise, it doesn’t make sense for so many completely human characters to be so gratuitously large. Gameplay-wise, it’s a lot easier to observe an enemy’s telegraphed movesets if their model is scaled up. Helpful, in a game like Sekiro.

The ‘stances’ of the Sugars might fall into both these categories. They exist for both gameplay and story reasons. The developers wanted a lag between consuming these powerups and being free to fight, so the player is forced to time these powerups carefully. You need to avoid enemies taking a free hit while Wolf’s animations are occupied. Then they storified this gameplay-based lag into a lore-based reason. Wolf has to take a ‘stance’ when eating these candies to receive its powers. For some reason.

I wasn’t able to further research the ‘stances’ Wolf strikes. Maybe they’re based off of known martial arts. But the description also offers some additional insight; according to the game, these Sugars contain ‘excess karma’ that is apparently the source of their power. Now, Buddhist karma doesn’t run in ‘excess’, a better choice of word would be ‘transfiguration’. One person can experience another’s karma through a variety of means.

“Bite the candy and take the Yashariku stance to impart its inhuman benediction.” In accordance with Buddhist folklore, these warriors are dead and imitating them can impart their previous life’s karma unto you. Our recipe won’t have magical karma powers, but we can certainly infuse our candies with medicinal herbs. You can just imagine the Senpou monks stirring up a big pot of sugar solution, and throwing in handfuls of dried Goji berries.

(This isn’t the first FromSoftware game that draws heavily from Buddhism. Dark Souls’ stagnant world of undeath is a rejection of Buddhist rebirth, clinging onto your legacy in a bid for immortality. Bloodborne decided to further explore the ‘time and madness’ angle of the same concept, while Sekiro went in the opposite direction to expand the ‘death and karma’ side.)

To make our Sugars; begin by first boiling the 1 cup of water with the corresponding flavor ingredients. Essentially, we’re making a batch of 10-20 candies with one flavor at a time, to make things easier on us. Ako’s Sugar requires you boil sliced ginger and dried lotus seeds, and so on.

After the water has been properly infused with the medicinal ingredients, strain the water and add it to another pot with the rest of the candy base ingredients, then boiling it all down until it reaches 300f. It’ll take a while, and you’ll notice that there’s gonna be a point where it seems like the temperature isn’t rising again. But keep at it; all the water needs to be boiled away. But the flavor will remain.

Once it reaches 300f, add the food coloring, and then keep boiling again until it reaches 310f. Then immediately take it off the heat and pour it into molds. Disk-shaped candy molds do exist, but you can easily make your own by pouring a lot of corn starch into a pan, then pressing a disk-shaped object (like another candy) into the starch to make indents. When you pour the candy mixture into a corn starch mold, you can use a spoon to gently and accurately fill each hole without distorting the powder. After perhaps three hours, the candies should be completely set and cool, and you can tumble away the powder and store the candies. Any mold method is gonna give the candies a flat side, but a true disk candy requires factory-standard molds that we don’t have.

We’re not using natural food colorings, ‘cause I tried my best to research natural alternatives that could retain their dye after boilings. And it was super hard, especially blue. Take it from me that Sekiro’s Sugars shouldn’t have been so brightly colored; intensely colored food did exist, but it was with things like powdered dried beets and matcha and pepper powder. Boiling these ingredients (rather than mixing it with dough or jelly) will change the colors drastically, sometimes completely bleaching it, or changing red to purple and so on.

As for the various medicinal ingredients; I took a gander in my mom’s soup-making cabinet and took stock of the medicinal herbs we ourselves use in our lives. The ones included in this recipe are some of the more commonly used ingredients of modern TCM.

Gokan’s Sugar, as a posture-retaining consumable, is described as a popular choice amongst shinobi hunters, a job that requires “a body with an unshakable core”. Ginger and lotus seeds are great for restoring energy through chi, a person’s lifeforce.

Ako’s Sugar raises your attack power. This candy actually proved one of the hardest to find medicines for, since, you know, most medicine is about preserving your health. Astragalus root increases energy and resistance to stress, and red cherries are a warming food according to TCM; warming meaning that its a yang property that further enhances your energy levels. (Keep in mind that food warmness-coolness is more about keeping those two in balance for optical health.)

Ungo’s Sugar reduces the amount of health Wolf loses. Very protection-centric, so we’re using ginseng, for longevity, and white peach slices for their heavy association with divinity. Both of these ingredients have some of the most well-known history in Asian food culture.

Yashariku’s Sugar is a double-edged sword, since it reduces both your health and posture so Wolf can be super powerful for a little bit. So you’re gonna add sake to the candy mixture around the 300f mark, and the dried cocklebur fruit is an immunity-boosting medicine ... but the plant is mildly toxic and can cause diarrhea. You know, Wolf gets super powerful and aggressive when taking this candy cause he needs to shit his brains out. Don’t worry; we’ve got this in our own pantry, and it personally doesn’t make my mom’s stomach upset, but it does me so it must range from person to person.

Gachiin’s Sugar makes you more stealthy, which I took to translate into ‘quieting your thoughts and emotions’. Like when you hold a baby and it can feel your own inner turmoil and starts to cry? Orange peel and goji berries restore your chi, your vision, an irregular heart rate, and stress.

Enjoy your candies! Pop them before tough situations like speaking before a big crowd, or having to wait in line at the DMV, or when you have to fight the Headless Ape for the first time. Tell your friends to stay away from the Senpou brand, so you don’t support their unethical practices.

[homosociallyyours]

☕/what surprising things should/shouldn't be refrigerated

Also got an anon asking this LOL thank you for indulging me!!!

So, caveat: if you live alone and are buying a large size of these things, you might need to refrigerate them to extend their life. But if you share food with multiple people or buy enough to eat with a week or two, you should be ok. 

I’ve put this behind a cut because i had a lot to say!! Replies are open if anyone wants to disagree or ask more questions, but I hold these opinions very firmly so I’m not going to debate about a better way to store food. You can do whatever you prefer, and as long as you aren’t serving people things made with unrefrigerated mayo you’re probably fine!! 

Produce: Refrigerate your apples. BUT BUT...listen, they’re edible out of the fridge, and they’ll absolutely keep. The reason to refrigerate them is to maintain a crisp, not mealy, texture. So if your apple plans including cooking, nbd. But if you’re just going to eat them plain it’s fridge land. 

Pears, however, should stay on the counter until they’re almost ripe (the stem end yields slightly to gentle pressure) and then refrigerated. If you think they’re almost there but you aren’t sure: fridge them. Pears will turn to mush in a heartbeat. 

Lemons/limes/citrus go in the fridge. This is just a matter of them keeping longer. Their ideal temp is a little higher than refrigeration (think 55 degrees F/13 C), so it won’t make loads of difference unless it’s summertime and you don’t have AC. 

Most herbs, but especially basil and cilantro: set them in a glass of water on the countertop that you refresh every couple of days, and trim their ends. Treat them like flowers! 

Tomatoes should only go in the fridge once they’re cut. If they’re getting ripe, EAT THEM! If they have a soft moldy spot, cut it away and eat the ripe fruit that day! Refrigerated tomatoes are a heartbreak because the texture is drastically effected. Mealy mushy bleh. 

Stone fruit: KEEP IT ON THE COUNTER! Check daily for bruises/spots and eat right away. Only refrigerate when the fruit is ripe. You know the poem about the plums in the icebox? WCW’s friend was smart and ripened those babies on the counter and then refrigerated them when they were ready. If you somehow find/buy already ripened stone fruit, don’t wait around: eat it immediately. The texture of peaches, like tomatoes, changes quickly based on temperature shifts. Time in the fridge results in a mealy peach. Boo. 

This isn’t for storage, but a good tip if your greens have gone limp: fill a bowl with enough lukewarm water to cover, and trim the ends of your greens. Let them sit for a minute or so-- use the cast off water for plants if you can --and then put them back in the crisper drawer overnight. Your greens will be unwilty! Cook them immediately, though, bc while they’ll look refreshed this trick doesn’t actually stop them from rotting. 

And another storage tip: Trim the ends of your asparagus and keep them in a glass standing upright with a bit of water in the bottom. Change out the water every couple days, and DO NOT let the heads of your asparagus get wet: they will turn into mush FAST. 

Dairy:  Hard cheese can (and ideally should) be stored at room temperature. This includes Parmigiano, Pecorino Romano, Grana Padano, and other blocks of hard cheese (hard cheese at room temp won’t bend and usually won’t break cleanly-- it will typically crumble. In case you’re wondering if you’re dealing with hard cheese or not). HOWEVER, it’s very appealing for pests so it’s best to store it in a container that allows it to breathe (wood is best) and with a wax paper/cheese paper wrapper on the cheese itself. Scrape the surface gently before use. If your kitchen is very hot (regularly over 75F) and you don’t plan on finishing the cheese within about 10-12 days, you should keep it in the fridge. It’ll keep much longer there, literally months if you scrape it before use and wrap it properly. 

Firm cheese can (and ideally should) be at room temp for about 24 hours before eating if you’re planning on consuming the whole piece. Same temp rules apply as above. Firm cheese will bend at room temp and may have a craggy looking yet clean break, and will just start to squish when pressed between 2 fingers. If your cheese squishes completely at room temp, with a lumpy, jagged break when bent, it’s likely only semi-hard and shouldn’t be out as long.

Typical US Eggs, which are washed before being sold, should be kept refrigerated and only held at room temp for a few hours if being used in a recipe that requires it. Eggs sold outside the US are often unwashed and therefore meant to be kept on the counter/at room temp. If you have chickens or get eggs directly from someone who does, they’re probably unwashed and should be kept on the counter until you wash them, at which point they get refrigerated.

Maple syrup is refrigerated after being opened, as are all jams. They’ll mold if left out. Honey never needs refrigerating, though.  Natural peanut butter (without extra oils or stabilizers) that is separated when you open it should be thoroughly mixed and then can be kept refrigerated for longer life or kept at room temp if you’re going to eat it within a month or so. Refrigeration here is to keep the delicate nut oils (heh) from going rancid. But truth time, I think a lot of people don’t know what rancid nuts taste like? 

Bread products last longer in the fridge (if you’re eating them over the course of 7-10 days) and stay completely fresh in the freezer for a couple months. 

If you’ve seen someone keeping flour, sugar, etc in the fridge or freezer, the reason for that is to keep moths/weevils/kitchen pests out of them. If you’re not going through your flour/baking supplies quickly, it’s the best thing you can do for yourself, bc nothing is worse than preparing something to bake only to find a bug crawling around in it. :((((

I think that’s all my thoughts on food and proper storage! But uhhh if anyone actually read this and has a burning question i’m here lol 

[balkanradfem]

I love to brag when I do something good but there are few things that I'm really struggling with right now, and I'm just being quiet about it. I will figure it out but it's okay to share failures as well. Seeing other people fail is reassuring sometimes.

So first thing I can't do well is sourdough bread. First time I was doing it without the store-bought yeast I looked at instructions online and it was like "it needs to rise 17 hrs" and I had no intention of taking all day making a bread so I skipped that and the result was... the worst bread ever made. It was the consistency of clay. 2 days later it caught mold and I had to throw it away. I've never seen a bread so bad. It was a disaster.

So second time I was like okay fine! I kneaded it multiple times, let it rise all damn day and baked it at 10pm like a weirdo, and it tasted.. like vinegar. It was unreasonably sour. I could eat it, but.. at what cost. I'm not sure why it happened. I might have over-fermented the starter. Maybe I need a new one? I'll try baking one again today with my own methods. I hate following instructions anyway.

Other thing that is not doing best is my hair, I wrote about not using shampoo anymore, and first few times I washed my hair with water alone it looked great! But then it kept looking too oily and thin and unhealthy after every next wash. So I figured I needed some herb power, and googled all herbs good for hair care. Found this awesome list and on it little hints about how you could just make tea of them and use it as a rinse. Perfect, I thought. I brought home a batch of lemon balm and nettle and made a big pot of tea, waited for it to cool down a bit, and washed my hair in it. It was very fun sinking my head into a pot of tea, felt very fancy. And the hair got a little better right away, it got back a lot of the fluffyness and volume and it's much lighter now. But it's not ideal yet, I think I'll have to wash it this way for a while before it's good looking again. At least it smells great now. Lemon balm smells like happiness to me.

Last thing I'm really struggling with is mental health, I've had so many bad days I didn't clean my kitchen or wash the dishes at all for more than a week. And since it's summer, it's dangerous to do that, bacteria develops extremely fast in the heat. I cleaned it today, so I would be able to make lunch. My energy levels get so low I'm worried about preserving food, last summer I didn't even have as many produce and I let a lot go bad because I couldn't bring myself to process it, this time I planted almost twice tomatoes and peppers, and I'm actually doing worse mentally. It feels like I set myself up for failure, and at the same time, I really need to process all that food so I can feel safe during winter. Feelings of inadequacy are very threatening to me right now.

[kalis-scribbles]

French Canadian Cooking 101

So I was discussing French-Canadian food and I came up with the idea of making a little guide for Writeblr and @caz-writes. So for anyone writing or roleplaying in Quebec here’s what the locals often eat!

Side note on other cuisines: Quebec is a very diverse province and Quebecers eat a variety of dishes of foreign origin. Couscous is always popular, so is spaghetti, Chinese-Canadian cuisine resembles American-Chinese food a lot, with a big emphasis on starch. 

I’ll put the rest under a cut because this will probably a long-ass post. 

Poutine

Everyone knows this one, the queen of fast food. (Poutine is feminine in french) at its base, poutine is fries (preferably “brown and greasy” rather than light and crispy) with gravy and cheese curds. 

However, poutine doesn’t stop there, any poutine restaurant worth its salt will offer dozens of topping options. such as various meats, sauces (including spaghetti sauce) The Diallo restaurant chain for a time advertised hundreds of possible combinations. 

Paté Chinois

Despite the name, it’s not a paté in the traditional sense. Also, despite its name translates to ‘Chinese paté’ is has nothing to do with Chinese cuisine. What it is, is a layer of mashed potatoes over a layer of creamed corn itself over ground meat, typically with onions. 

It’s a simple hearty dish that’s often eaten with plenty of ketchup and I spent most of my life despising. (My mother’s was inedible...)

Hachis

Probably the simplest and laziest dish on the list, Hachis is chopped potatoes and ground beef cooked together, typically with onions and Worchester sauce as seasoning and sometimes with whatever vegetable you have laying around as leftover. Some liquid is generally desirable. 

Ragout de pattes et boulette (Leg and meatball stew)

This simple stew is a mix of pork hocks and meatballs along with potatoes, cinnamon and cloves are often used as a seasoning. The base typically includes finely chopped onions and garlic.

Tourtière

Depending on where you are, tourtière can have very different meanings. In Montreal, it’s typically a simple ground-meat pie, but in some region like my mother’s native Lac-St-Jean, it means cubes of meat with potatoes. Cinnamon, Clove, and nutmeg are often the spice of choice to give a kick to this dish. 

Either way, this is the iconic Christmas dish in Quebec. 

Cretons

Cretons is a simple paté of finely ground pork, fat, onions, and spices. It’s typically served on toast, often with mustard. It’s a breakfast item and many restaurants will include it as an option with full breakfasts or on its own with toast. 

Soupe aux Pois

This very hearty wintery soup is made of split yellow pea and salt pork, along with carrot, onions, and celery. For those who can’t be bothered to make it, it’s easy to find in large cans. 

Montreal-Style Smoked Meat

This dish was created by the Jewish population of Montreal and is a Deli favorite (with Schwartz as the uncontested king of smoked meat.) Smoked-meat consist of slow-smoked marinated beef brisket. It’s served with mustard on rye bread. 

It’s not really something people make at home, although pre-prepared packages of smoked meat are easy to come by in grocery stores. Typically served with pickles and marinated peppers. 

Montreal-style bagel

Montreal-style bagels are thinner, denser, and sweeter than their New York counterpart and are always cooked in wood-fired ovens. The two predominant varieties are poppy seed and white sesame seed. 

Orielle de Crisse (Pork Rinds)

A traditional food, pork rinds are known as Orielle de Crisse (Lard ears). Not much else to say there.

Full Breakfast

 Many restaurants in Quebec serves full breakfast, which here typically means; your choice of two eggs, toast, baked beans, sausage, ham, bacon, fried potatoes, baked beans, and fresh fruits. This also typically come with a choice of jam, peanut butter or cretons for the toast. 

Fêves au Lard (Baked Beans)

Baked beans are a traditional breakfast item and come in several varieties; old fashioned, in tomato sauce, with maple, or molasses. Most people buy theirs out of a can, ready to eat.

Cabane a Sucre (Sugar Shack)

Okay, so it’s not a dish, but an important and (admittedly odd) element of Quebec food culture. La Cabane a Sucre is a restaurant located among maple forests where people come to get maple candies and eat. 

Cabane a sucre typically have a flat price for all you can eat breakfast items such as egg, pancakes, hash browns, toasts and etc. Obviously maple syrup is plentiful.

It’s common for schools and community centers to organize trips there. Because they are remote they tend to have other attractions to keep quests such as discotheques, winter games, sketch artists and the like. 

This is also where you can get the following treat;

Tire a la Neige (Maple Taffy)

Okay, so this is probably the most aggressively Canadian thing ever. Maple taffy is made by taking hot maple syrup and pouting it in thin strips on clean snow and letting it crystalize. That’s it!

Pet de Soeur (Nun’s fart...)

Okay, so ignoring the bizarre name, Pet de Soeur or politely known in English as nun's pastries are rolls of pastry dough with cinnamon or molasses in between the various layers, which is sliced into disks and then baked.

Queue de Castor (Beavertails)

No this has nothing to do with actual beavertails, no rodents were harmed in the making of this iconic carnival dish. Beavertails are at their core a sweet fried dough. 

Where they shine is the many, many different toppings you can add to them; from spreads, spices, fresh fruits, it’s hard not to find one that’ll do you good.

Bûche de Noël

This cake is a staple at Christmas celebration and is easily bought in stores around that time of the year.

Tarte au Sucre

This traditional Quebec pie is about the simplest you can get; a firm mixture of flour, butter, salt, vanilla, cream, and brown sugar or maple syrup. 

Sucre a la Crème

Can’t be bothered to make a pie? You can basically make this little confectionary. It’s sugar, cream, maple syrup, and vanilla mixture that’s boiled and then set to cool in square molds.

Pouding Chômeur (Poor Man’s Pudding)

Not the custardy type pudding, is a little airy sweet bread typically served covered in caramel sauce. 

Ketchup Chip

It’s a stereotype at this point that Canadians love ketchup and... we put them on chips so we can’t exactly argue against it... This one is a bit more Canadian than Quebecer but still very popular alongside the ‘normal’ flavors. 

Another popular unusual flavor is dill pickle chips, generally Lay’s. 

Clamato and Ceasar

I don’t think anyone but Canadians would think to mix spices, clam juice and tomato juice, bottle it and sell it, but here we are. Clamato is a local drink and quite iconic.

the Ceasar is a cocktail of clamato and vodka, typically with a rind of celery salt, a few dashes of Worcester sauce, tabasco and garnished with a celery stalk and lemon wedge. 

That’s about it, folks! I’ve probably left a few things out and might make some latter addendum but for now this is my little 101 into French-Canadian food.

[nakediconoclast]

Lists of things to have.

1. Shoe and boot laces – yes, you could use leather laces but why not stock some?

2. Fence posts – entirely too handy not just for fencing but for gardening

3. Barbed wire and chicken wire fencing

4. Cloth diapers – handy for so many things other than the obvious

5. Manual egg/batter beaters – whisks work, but the old-fashioned egg beater is hard to beat

6. Hoyle’s rule book for card games – lots and lots of entertainment in one simple book

7. Dice and dice games rulebooks – as above

8. Goggles – safety ones

9. A way to figure calendars into the future

10. Solar powered fencing – even if you don’t have livestock now, you may have it later. And it can be used as a “first line of defense” or used for parts for other uses

11. Canes – there will come a time when they are needed. Adjustable ones are better

12. Plant pots for starting seedlings. You’ll want various sizes

13. Metal rulers – because they last much longer. Different sizes

14. Rain gauge – for keeping track of rainfall

15. Barometer and something that tells you how to use it to get an idea of the weather

16. Candle molds and a double boiler for melting wax

17. Diaper pins – handy not only for the obvious but for securing lots of things

18. Kits to fix garden hoses – because you can stock 10 hoses but what happens when they break?

19. Cheesecloth – useful not just for cheese for all sorts of canning needs

20. Pea shellers, corn huskers, apple peelers and corers, etc. – all those “yankee tools” that our grandparents had but we no longer use.

21. Mimeograph machine and supplies – IF you can find one.

22. Chalk and blackboards. Blackboard paint isn’t a bad idea either

23. Goo remover aka Goo Gone

24. Eyeglass repair kits – they make handy little ones

25. Canoe – if you live near water or an inflatable raft if you’re not that close. If you get a canoe/raft, consider getting the big Duluth packs that outfitters use – they are waterproof (sorta) and good for packing

26. Oars/paddles – even if you don’t have one of the above, they can be handy for improvised rafts

27. Tire chains – if you live where it snows…

28. Swim goggles – not so much for recreational swimming, but for any time you might need to go into the water for whatever reason

29. Life preservers – if you need them, you need them

30. Reflectors and reflective tape

31. Pregnancy kits – I never see this on prepping lists, but it seems so basic… you want to know if you are so you can make sure to eat right, etc.

32. Neck and ankle braces

33. Canning funnel and jar lifter – often listed, but cannot have enough of these, in metal

34. Pack saddle for horses/mules

35. Liquid Smoke flavoring – my spouse swears by this stuff for nice flavoring

36. Powdered lemon and lime juice – an excellent way to store Vitamin C

37. Songbooks and simple instruments – for entertainment

38. Powdered buttermilk – useful for cooking

39. ClearJel canning starch – for canning pie fillings

40. Pet veterinary supplies – basic wound care is a must

41. Bottle corks of various sizes – for when you lose that bottle lid

42. Room thermometers

43. Bags/cloth to use to bag flowers for seed pollination

44. Clothesline and wooden clothespins

45. Clothes baskets that are actual baskets – they last longer and can be repaired

46. An inflatable kiddie pool – thousands of uses (okay, maybe I exaggerate, but useful nevertheless)

47. Lighter flints for refillable lighters

48. Fountain pens, inkwells and powdered ink – those Bic pens you stockpiled will run out eventually

49. UV window film – to help keep houses cool

50. Mailboxes – metal for all sorts of caches and other storage uses

51. Small paintbrushes – handy for many many things besides just painting

52. Pet carriers – one for each pet

53. Canvas shopping bags – handy for so many things

54. Posthole digger, manual – but try to get all your fencing done before … these things SUCK to use

55. Stovetop waffle makers

56. Wind vane

57. Spare glass bottles of various sizes

58. Mop wringer

59. Manual juicers – glass or metal will hold up better than the cheap plastic ones

60. Measuring cups – metal with engraved markings. Painted on markings will disappear with time

61. Measuring spoons – metal with engraved markings. The commonly used plastic ones with painted on markings will break and fade

62. Jar openers – the type that lets you get leverage on the lid

63. Stovetop popcorn popper – ‘cuz if the SHTF and the grid goes down, so does the microwave popcorn you have in the pantry

64. Leather punch and knife

65. Disposable ear plugs

66. Mechanical pencils and spare pencil lead – see above about pens. Pencil lead takes up a lot less space than traditional pencils

67. Folding cloth camping chairs – entirely too useful and easy to store

68. Microscope and slides

69. Old time photographic equipment – could be a new business!

70. Manual typewriter

71. Paper cutter

72. Manual hair clippers – human and animal

73. Steam juicers – stovetop variety

74. Slingshot and ammo

75. Hard hats

76. Sewing measuring tapes

77. Velcro

78. Sewing patterns – better to have them now … especially easy to sew shirts/pants/coats/outerwear

79. Window insulation foam – for keeping warm

80. Disguised safes – the “fake book” kinds

81. Nicorette gum and quit smoking supplies

82. Tomato powder – another good way to store Vitamin C

83. Citric acid, pectin, alum and Pickle Crisp for canning

84. Straight or safety razor for male shaving

85. Rennet tablets for cheese-making

86. Veterinary wrap – useful for not just animals, but people too

87. Autoclave or something that functions like one

88. Dental mirror

89. Walkers and toilet risers for the elderly and don’t forget bedpans

90. Carry yokes – the old fashioned water carrying yokes

91. CLR cleaner – or other lime/deposit/etc remover

92. Locks – combination, keyed, and other types as needed

93. Moth balls, cedar balls, and smelling salts

94. China markers/grease pencils – these are great for marking containers with what is in them

95. Safety vests

96. Fly paper – stores decently and is really handy. Researching a way to make this stuff is also probably a good idea

97. Foam camping pads for under sleeping bags

98. Winter scarves, gloves, mittens – its easy to forget these when it’s not winter

99. Wind up clocks – how else are you going to keep time if the grid goes down?

100. Tow strap for vehicles

101. Black and brown paint – useful for camouflage, hiding things, and making makeshift showers plus a myriad of other uses.

101 things that you probably already own but will not want to overlook in a SHTF situation. Some of these things you may own, but may not be “longlasting” varieties – perhaps you want to invest in ones that will last when you next purchase them?

1. Hot pads – Replace any worn out or not very thick ones. Mitts are probably best

2. Matches -

3. Playing cards

4. Scissors – heavy duty ones that can be re-sharpened would be best

5. Sewing needles, thread, thimbles, and pins – never ever have too many of these

6. Pet leashes – get good quality leather leashes and collars – easier to repair

7. Pet bowls – metal ones will last longer

8. Shoe laces

9. Garden hoses – good quality ones are best

10. Garden trowels and hand shovels – again – high quality metal ones are best

11. Hand axe

12. Ratchet set

13. Allen wrench

14. Spools of twine

15. Cargo straps

16. Duct tape – obviously you can’t have too much of this!

17. Hammer – is yours in good shape?

18. Screwdrivers – did you buy a cheap set or good quality drop forged steel ones?

19. Flyswatters

20. Bottle openers – thick metal is best

21. Manual can openers – don’t go cheap with this

22. Dish clothes – heavy cloth that will last is best

23. Corkscrew

24. Brooms – are yours good quality straw or cheap plastic? Are they in good shape?

25. Straws – they make glass reusable straws, these would not be bad to have on hand

26. Ice chests

27. Kitchen timers

28. Rubber bands

29. Safety pins

30. Magnifying glasses

31. Mortar and pestle

32. Staples and stapler

33. Life preservers

34. Garden hose nozzles – brass will last longest

35. Fingernail brushes – sanitation will be important

36. Key chains

37. Hair rubber bands and barrettes

38. Erasers

39. Garden sprayer

40. Outdoor thermometers

41. Folding chairs

42. Hangers – wire will last a lot longer than plastic. Wood is also good

43. Ice scrapers

44. Wall hooks

45. Windshield wiper blades

46. Aluminum foil

47. Safety pins – heavy duty

48. Eyedroppers of various sizes

49. Bobby pins

50. Rulers – metal will last longest

51. Three-in-one oil

52. Cargo straps

53. Nails, screws, bolts – making these by hand is a royal pain in the posterior.

54. Wheelbarrow – get a good quality metal or heavy duty plastic one

55. Twist ties – those bread/package ties will be useful – store them, don’t throw them away

56. Plastic bags – bread, ziplock, etc.

57. Maps – road atlases, road maps, etc.

58. Cotton balls – make excellent tinder as well as a thousand and one uses around the house

59. Note pads

60. Indelible markers (i.e. Sharpies)

61. Mechanical pencils

62. Dental floss

63. Pitchers – metal preferred

64. Goo remover (Goo-be-gone)

65. Scouring pads

66. Flower pots – various sizes

67. Vegetable peeler

68. Newspaper, old – keeping at least a couple of weeks old ones won’t ever hurt

69. Insect repellant

70. Sunscreen and aloe gel for when the sunscreen doesn’t work

71. Spare buttons

72. Nail clippers – both human and pet

73. Candle holders – metal or glass ones will last longer than plastic

74. Baby supplies – bottles, blankets, clothes, etc. If you’re like me, you still have baby stuff tucked away in your storerooms – even if you don’t have a baby after SHTF, you can always trade the stuff…..

75. Bicycles – are yours all set for hard use?

76. Metal garbage cans

77. Binoculars

78. Cloth napkins

79. Paper clips – not only useful for their normal function, but handy for other uses

80. Cold and hot packs – those lovely rubber bags

81. Lip balm

82. Utility knives – the kind that take the disposable blades or razor blades

83. Extension cords – indoor and outdoor

84. Air mattresses or cots – chances are good you’re going to have guests – where are they going to sleep?

85. Bay leaves – not just a spice, but useful to repel insects

86. Cellophane tape dispenser and tape – get a heavy duty one

87. Paper bags and manila envelopes – handy for storing things

88. Rubber boots

89. Knitting needles – learn to knit! It’s a great survival skill

90. Toothpicks

91. Kitchen utensils – you want metal ones or wooden, not plastic.

92. Barometer

93. Duffle bags – waterproof and with shoulder straps are best

94. Spare pill bottles – keep old prescription bottles

95. Tabasco sauce – along with other such condiments

96. All those takeout condiment packets – make great barter items as well as being generally handy

97. Bag clips -

98. Solar calculators

99. Board games

100. Dust pans – metal will last longer

101. Carmex (or other medicated lip balm)

[snog-snailblog]

Snails are herbaceous mollusks, meaning they have a diet including various vegetables and fruits, that have a great deal of climate needs. Their diets have exclusions, such as when different species of snails are housed together, becoming territorial, and eat each other. I will discuss their primary diet, and include side notes of what works for me.

Food:

As I said, snails tend to like veggies and fruit; they enjoy all kinds of foods, and you can feed a great many food-scraps to them with exceptions to things listed in the next segment. I tend to feed my snails homegrown lettuces, radish-leaves, and arugula; I’ve tried broccoli and zucchini with success; and I’ve read about snails eating and enjoying apple and starchy fruits, and some even like tomato.

I urge against attempting to feed snails any form of salt or sugar, as well as any garlic, onion, or citrus (including oranges and definitely not lemon). In small quantities these may not be lethal, but it is better to be careful. Another good to avoid is pasta, bread, and any other “expanding” grain. If snails eat pasta it will expand in their stomachs and result in death.

Personal Accounts: I have heard of handlers feeding radish leaves to their snails, and that they love it; however, my helix snails don’t particularly care for them. My snails tend to like lettuce the most, they’ll also destroy an arugula leaf in less than an hour, and they really love broccoli.

Minerals:

Snails need protein and calcium, like any other creature, but it seems that where their needs end for smaller land species like Helix Pomatia. The best investment for a snail enclosure is cuttlebone (pictured below), which is commonly found in the bird-section of most pet stores. In place of such a material, many handlers will use crushed eggshell (which is easiest to work with when you remove the membrane)

Personal Accounts: Before getting a cuttlefish bone I would crush eggshells (in a mortar and pestle, clean of chemicals and salts) into a fine powder and spread it on their food. I would also get a small dish and pour some eggshell in it and the snails would eat it right out of the container.

Water:

Snails are wet, slimy, cold mollusks. In their environments they prefer to have a moderate humidity - between 30% and 60%. For small tanks with no capability of a digger, or a larger tank with open space, moss can provide great humidity and give ample shelter. Their substrate (which I will delve into in a later post) shouldn’t be wet, due to molding, but it should be damp; you can get away with spritzing their tank twice a day with an average spray bottle. It’s also beneficial to provide them a very shallow dish with water (a good rule of thumb is 1/2-1/4 the height of your smallest guy, otherwise they can drown) - this will give them the resource to hydrate when needed. Change the water in the dish daily to give them fresh, pH balanced water.

Personal Accounts: Without sufficient humidity, your snails will deploy a firm membrane - called estivation, which is process snails undergo to protect themselves against dry climate and extreme temperatures - that attaches them to the wall of your tank. Do not pry them from this membrane, you may damage their shells, damage their bodies, or just generally upset them and make them unable to trust you. Instead, maintain a moderate temperature (around 50-65 degrees in Fahrenheit) and a moderate humidity, as shown above.