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raritycollective · 2 months ago

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The Finest Century-Old Wines: A Journey Through Time and Taste

Wines are not merely beverages; they are stories bottled with time, skill, and craftsmanship. Some of the finest wines in the world have aged for over a century, taking on characteristics and nuances that make them some of the most coveted and expensive bottles in existence. These wines transcend their origin to become historical artifacts, imbued with the taste of a bygone era. Let’s explore some of the best wines that have been aged for over 100 years, their remarkable origins, the craftsmanship involved in creating them, and their current market value.

1. Château d'Yquem 1811

Brand: Château d'Yquem

Price: $117,000

Château d'Yquem is perhaps the most iconic producer of sweet wine, with the 1811 vintage often hailed as one of the finest wines ever made. Produced during the "comet vintage," a term used to describe a year of exceptional wine coinciding with the appearance of Halley’s Comet, the 1811 Château d'Yquem has retained its incredible character over more than two centuries. Despite its age, this wine is noted for its perfect balance of sweetness and acidity, exhibiting notes of apricot, honey, and orange zest. At auctions, the few remaining bottles of this vintage have fetched astronomical prices, with one bottle reportedly selling for $117,000.

2. Massandra Sherry de la Frontera 1775

Brand: Massandra Winery

Price: $43,500

Massandra Sherry de la Frontera is a historical gem. Produced in 1775, it hails from the famous Massandra winery in Crimea, which is known for its extensive collection of rare and vintage wines. This sherry was carefully stored in the cool caves of the winery, allowing it to preserve its quality for over two centuries. The rich, complex flavor profile of the 1775 vintage includes notes of dried fruit, caramel, and a touch of saltiness, showcasing the transformation that comes with extreme aging. In 2001, a bottle was sold at Sotheby’s for $43,500, making it one of the oldest and most expensive wines ever auctioned.

3. Château Lafite Rothschild 1869

Brand: Château Lafite Rothschild

Price: $230,000

Château Lafite Rothschild is a titan in the world of fine wine, and its 1869 vintage holds a legendary status. As one of the rarest bottles from this prestigious winery, it has fetched as much as $230,000 at auction. This Bordeaux wine, produced in the famed Médoc region, has aged exceptionally well, with collectors and wine experts often commenting on its smooth tannins and complex layers of flavor, which include cassis, cedar, and hints of tobacco. The rarity of this particular vintage, combined with its exceptional condition, makes it a crown jewel in the world of collectible wines.

4. Château Margaux 1900

Brand: Château Margaux

Price: $194,000

Château Margaux has a long and storied history of producing some of the finest wines in Bordeaux, and the 1900 vintage stands out as one of its most treasured releases. Over 100 years old, this wine continues to showcase the strength and longevity of Margaux wines. With deep flavors of plum, violet, and aged leather, the 1900 vintage offers a sensory experience of another era. In pristine condition, bottles of Château Margaux 1900 have sold for as much as $194,000 at auction, making it one of the most sought-after wines by collectors around the globe.

5. Cheval Blanc 1947

Brand: Château Cheval Blanc

Price: $305,000

Though not quite 100 years old, Château Cheval Blanc’s 1947 vintage is worth mentioning due to its significance in the wine world. This legendary Bordeaux wine is one of the most expensive ever sold, fetching up to $305,000 for large-format bottles. The 1947 vintage came from a particularly warm year, resulting in grapes with high sugar content that produced a wine with extraordinary richness, power, and longevity. Over 70 years later, this wine is still drinking beautifully, with velvety tannins and flavors of dark chocolate, ripe berries, and spices that have matured gracefully over the decades.

6. Romanee-Conti 1906

Brand: Domaine de la Romanée-Conti

Price: $75,000

Domaine de la Romanée-Conti (DRC) is one of the most revered producers of Burgundy, and the 1906 Romanee-Conti remains one of the finest examples of this producer’s legacy. The wine comes from the world-renowned vineyard of La Romanée-Conti, often considered the finest single vineyard in the world. The 1906 vintage has aged with extraordinary grace, offering a complex bouquet of dried roses, earth, and hints of spice. Bottles from this vintage are exceedingly rare, and at auction, they have fetched up to $75,000, making them treasures for serious collectors.

7. Château Latour 1881

Brand: Château Latour

Price: $147,000

Another Bordeaux giant, Château Latour is famed for producing some of the most robust and age-worthy wines in the Médoc region. The 1881 vintage is a shining example of how well Latour wines age. More than a century later, this wine still exhibits its signature power and elegance, with flavors of dark fruit, truffle, and leather. A few bottles of this vintage have survived in perfect condition, and when they appear at auction, they can command prices upward of $147,000.

8. Rudesheimer Apostelwein 1727

Brand: Bremer Ratskeller

Price: $200,000

The Rudesheimer Apostelwein from 1727 is one of the oldest known wines still in existence today. Stored in the cellars of Bremer Ratskeller in Bremen, Germany, this white wine was produced in the Rüdesheim area of the Rheingau. Over nearly 300 years, it has been carefully preserved in casks. Though it is rarely opened, when tasted, it reportedly maintains a remarkable freshness and complexity, with flavors of honey and baked apple. Its incredible age and history make it one of the rarest wines in the world, with a value of around $200,000.

9. Inglenook Cabernet Sauvignon 1941

Brand: Inglenook

Price: $24,000

Inglenook’s 1941 Cabernet Sauvignon is widely regarded as one of the best wines ever produced in Napa Valley. Although younger than the other wines on this list, it deserves mention due to its historic significance and extraordinary quality. This vintage was made by winemaker John Daniel Jr., and it represents a golden era for Napa wines. With over 80 years of age, this wine has developed deep flavors of cassis, tobacco, and earthy notes, with a remarkable structure that has allowed it to age gracefully. Bottles have sold for as much as $24,000.

10. Heidsieck & Co. Monopole Champagne 1907

Brand: Heidsieck & Co.

Price: $275,000

The 1907 Heidsieck & Co. Monopole Champagne is not only known for its age but for its remarkable backstory. In 1916, a ship carrying this Champagne was sunk by a German U-boat during World War I. The bottles remained underwater for over 80 years before being salvaged in 1998. Despite its time at the bottom of the ocean, the Champagne was still drinkable, with many bottles showing remarkable freshness. The historical significance and rarity of these bottles have made them some of the most expensive Champagnes ever sold, with prices reaching $275,000.

A spokesperson from Coveted, a high-end collectibles website, emphasizes the platform's commitment to offering rare and valuable items for discerning collectors, much like the century-old wines discussed in this article. Coveted curates an exclusive selection of these historic wines, alongside antique watches and other luxury collectibles, providing expert insights and access to the world’s most coveted pieces. The spokesperson noted that Coveted aims to be the go-to destination for connoisseurs seeking to invest in timeless treasures, ensuring that collectors of fine wines and luxury items alike can find something truly extraordinary to add to their collection.

#winery #Coveted #Expensive Wine #Old Winery

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mauriorakombucha · 3 months ago

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The Growth of Organic Kombucha Tea: A Health Revolution in a Bottle

In recent years, the health and wellness industry has witnessed a surge in the popularity of kombucha tea, a fizzy, fermented beverage made from sweetened tea and a symbiotic culture of bacteria and yeast (SCOBY). One brand that stands out in this movement is Bank Organic Kombucha Tea, known for offering an authentic, refreshing, and nutritious drink that appeals to a health-conscious audience. As more people seek natural, organic products to incorporate into their daily routines, kombucha has emerged as a front-runner in the beverage industry, blending tradition with modern wellness.

What is Kombucha Tea?

Kombucha tea is a centuries-old drink, believed to have originated in China or Japan around 2,000 years ago. It’s brewed by fermenting sweetened black or green tea using a SCOBY, a gelatinous, disc-shaped culture that kickstarts the fermentation process. During fermentation, the bacteria and yeast convert the sugar into organic acids, probiotics, and trace amounts of alcohol, resulting in a slightly tangy, effervescent beverage with a unique flavor profile.

The popularity of kombucha lies not only in its distinctive taste but also in its reputed health benefits. Advocates claim that kombucha supports gut health, boosts the immune system, and provides a natural energy lift without relying on caffeine or processed sugars. These benefits have led to kombucha becoming a staple for those following organic, plant-based, or clean-eating lifestyles.

The Rise of Bank Organic Kombucha Tea

Bank Organic kombucha tea drink has positioned itself as a leader in the organic kombucha market, offering a product that stays true to traditional brewing methods while ensuring quality and consistency. Their kombucha is crafted with certified organic ingredients, ensuring no pesticides, GMOs, or synthetic additives make their way into the drink. This commitment to purity resonates with today’s consumers, who are more discerning than ever about what they put into their bodies.

One of the distinguishing factors of Bank Organic Kombucha Tea is its dedication to sustainability. From sourcing organic ingredients to using eco-friendly packaging, the brand embodies a holistic approach to wellness that goes beyond just the product. For Bank Organic, promoting health involves nurturing the environment and supporting local communities—values that align with the ethos of many of its loyal customers.

Why Choose Organic Kombucha?

The shift towards organic products is more than a trend; it’s a lifestyle change driven by a growing awareness of the long-term impacts of processed foods and beverages. Organic kombucha offers several advantages over conventional options:

Higher Nutrient Content: Organic tea leaves and natural sweeteners retain more of their nutrients, antioxidants, and polyphenols compared to their conventionally grown counterparts. This translates into a more potent drink with enhanced health benefits.

No Harmful Chemicals: Organic certification ensures that the tea is free from synthetic pesticides, herbicides, and fertilizers. By choosing organic, consumers avoid potential toxins and support farming practices that are better for the planet.

Enhanced Fermentation: The absence of chemical residues and artificial preservatives means the fermentation process can occur more naturally, resulting in a cleaner, more authentic taste.

For those new to kombucha or curious about exploring organic varieties, Bank Organic Kombucha Tea offers an ideal entry point. Their diverse range of flavors caters to different palates, from those who prefer the robust notes of traditional kombucha to those looking for fruit-infused, sweeter options.

The Health Benefits of Drinking Kombucha Tea

Bank Organic Kombucha Tea is not just a beverage; it’s part of a broader movement focused on holistic health. The drink is often touted for its potential to improve digestion, boost the immune system, and increase energy levels. While some of these claims are still under scientific review, the core benefits of kombucha can be attributed to its probiotic content, antioxidants, and organic acids.

Gut Health and Digestion: Kombucha contains probiotics, which are beneficial bacteria that support a healthy gut microbiome. A balanced gut is essential for efficient digestion, nutrient absorption, and overall well-being. Regular consumption of kombucha can help maintain this balance, especially when paired with a diet rich in fiber and whole foods.

Detoxification and Antioxidants: Kombucha’s organic acids, such as acetic acid and gluconic acid, may aid in detoxifying the body. Additionally, the tea base provides antioxidants, which help combat free radicals and reduce oxidative stress.

Natural Energy Boost: Unlike energy drinks or sugary sodas, kombucha offers a more balanced energy lift, thanks to its combination of B vitamins, organic acids, and trace caffeine. It’s an ideal alternative for those looking to cut back on high-caffeine beverages while still enjoying a revitalizing pick-me-up.

A Socially Conscious Beverage

As consumers become more mindful of the brands they support, the ethical practices of companies play a significant role in purchasing decisions. Bank Organic Kombucha Tea’s emphasis on sustainability, organic farming, and transparent sourcing sets it apart in a crowded market. The brand’s commitment to reducing its carbon footprint and using recyclable materials aligns with the values of today’s environmentally conscious consumers.

Furthermore, Bank Organic actively supports local communities by collaborating with farmers and suppliers who practice sustainable agriculture. This ensures that every bottle not only delivers health benefits to the consumer but also contributes to a healthier planet.

A Toast to Health and Sustainability

The growing popularity of kombucha tea reflects a broader shift towards healthier, more sustainable living. Bank Organic Kombucha Tea stands as a beacon in this movement, offering a product that balances traditional craftsmanship with modern values. For those seeking a refreshing, health-boosting beverage that aligns with their organic lifestyle, kombucha—especially from a trusted brand like Bank Organic—offers a flavorful and nourishing solution.

As more people embrace the health benefits and ethical advantages of organic kombucha, it’s clear that this once-niche drink is here to stay. Whether you’re a seasoned kombucha enthusiast or a curious newcomer, a bottle of Bank Organic Kombucha Tea is a simple, enjoyable way to support your health while contributing to a better world.

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operafoods · 10 months ago

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The Magic of Maple Syrup: From Tree to Table

Maple syrup, one of nature's most popular sweeteners, is far more than just a breakfast condiment and could be seen as a testament to nature's bounty and human ingenuity. The deep flavour and smooth texture of this syrup have made it a staple in many households. In this article we take a look at the journey of maple syrup from tree to table, exploring its history, production process, and various uses. We also investigate the nutritional aspects and consider its place in the sugar spectrum from a health perspective.

What is Maple Syrup

Maple syrup is a sweet, natural syrup that's derived from the sap of certain species of maple trees, primarily the sugar maple. It has a rich amber colour and a distinctive sweet flavour. A traditional product of North America, and especially Canada, this natural sweetener is used in a variety of dishes and recipes, from pancakes and waffles to glazes and sauces. It continues to gain popularity as a healthier alternative to sugar and a store cupboard staple for healthy baking.

The Majestic Maple Tree

Maple syrup is made from the sap of maple trees which belong to the genus Acer. These majestic trees are primarily found in northeastern North America and Canada, with some species also found in Europe and Asia. When it comes to syrup production, not all maple trees are created equal. The Sugar Maple (Acer saccharum) is the most commonly used due to its high sugar content. This species also referred to as the Rock Maple or Hard Maple, is native to the hardwood forests of North America and is easily identifiable by its five-lobed leaves and striking autumn coloration. The Black Maple (Acer nigrum), a close relative of the Sugar Maple, is another tree used for syrup production. Although it has a lower sugar content, it's favoured in some regions for its sap yield. The Red Maple (Acer rubrum) and the Silver Maple (Acer saccharinum) can also be tapped for sap, but they have lower sugar concentrations and shorter sap seasons, making them less ideal for commercial syrup production.

Organic Maple Syrup

Organic maple syrup production is a meticulous process that takes place under stringent guidelines to preserve both the purity of the syrup and the health of the trees. Certified organic maple farms need to adhere to strict practices set by organic agriculture regulations. These practices include maintaining healthy forests, using clean equipment, and ensuring no chemicals or pesticides are used in the vicinity of the trees. The tapping process is done with care to avoid harming the trees' health, and the collected sap must be boiled down promptly and without the use of artificial additives to preserve its natural qualities. This results in an organic maple syrup that is not only environmentally friendly but rich in natural flavour as well. Our maple syrup comes from the sap of organically grown maple trees, that is sourced from small independent family farms. It's thick and dark, with a robust flavour.

How is Maple Syrup Made?

Making maple syrup begins with the thawing of the winter's snow when the sap begins to flow. The process can be broken down into a few key stages: tree selection and tapping, sap collection, boiling, and finally, bottling and grading. Let's investigate the journey from tree to table and the art of maple syrup production. Selecting a maple tree for tapping Choosing the right maple tree for tapping plays a crucial role in the quality of the syrup produced. A mature maple tree, typically around 40 years old, is ideal for tapping. The tree should have a diameter of at least 12 inches, indicating that it is mature enough to withstand the tapping process without suffering damage. It is also essential to select a healthy tree, with no signs of disease or damage, as this can affect the quality of the sap. An optimal tree is often located in an area with good sun exposure, as this encourages ample sap production. The north or south side of the tree is usually chosen for tapping as these sides are more exposed to sunlight. The process of tapping maple trees Tapping maple trees is a delicate and timely process that typically starts in late winter when freezing nights and warmer days create pressure within the trees causing the sap to flow. It's an art that requires precision and care to ensure the health of the tree. Drilling is done about 2 to 4 inches deep into the tree, at a slight upward angle for the sap to flow out easily. A tap (also known as a spile) is inserted into the hole, and a bucket or plastic bag is attached to collect the dripping sap. It's important not to drill too deep as it could harm the tree. Each tree can support one to three taps, depending on its size. The sap drip is a slow process, and it can take all day to fill a single bucket. The holes heal naturally over time and don't significantly harm the tree. It is also worth noting that each tap gives about 10 gallons of sap throughout the season, which can be boiled down to produce approximately one quart of pure, sweet maple syrup. Transforming sap into syrup The transformation of sap to syrup requires patience and precision. Once collected, the sap is immediately filtered to remove any impurities such as bark or insects. The clear sap, which is about 98% water and 2% sugar, is then ready for the boiling process. Boiling the sap is a delicate process. The water must be evaporated, leaving behind only the concentrated sugary syrup. The sap is poured into a large flat pan, usually made of stainless steel, and heated. As the water evaporates, the sugar concentration increases. This process must be carefully monitored as the temperature needs to stay just above the boiling point of water, usually around 219°F (104°C). Once the sap reaches the right concentration, it transforms into a golden, viscous liquid. The syrup is then filtered again to remove any sugar sand - a gritty byproduct of boiling tree sap, and it's reheated briefly to kill any remaining bacteria. The hot syrup is immediately bottled, and the cooling process creates a natural vacuum seal that preserves the syrup's quality. This transformation from sap to syrup is a careful process of heating, evaporating, concentrating, filtering, and finally bottling. Each step is crucial to ensuring the distinct flavour and quality of pure maple syrup.

The Health Benefits of Maple Syrup

Of course, we eat maple syrup because of its delicious flavour, but many of us choose it as a natural source of sweetness that is less refined than standard sugar or syrup. But is maple syrup healthy, and how does it compare to other sweeteners? Maple syrup is packed with a variety of nutrients. Unlike refined sugar, which offers no nutritional benefits, maple syrup contains minerals such as manganese and zinc which contribute to overall bone and heart health. It also provides antioxidants that can bolster your immune system and help fight inflammation. Maple syrup is a natural, less refined source of sweetness, so it's free from the artificial colours or additives found in many processed sweeteners. With a lower glycemic index than white sugar, it causes less of a spike in blood sugar, making it a preferred choice for those monitoring their sugar intake. Check out our article about healthy baking to find out about enjoying more natural, less refined ingredients.

Honey vs Maple Syrup

But how does maple syrup measure up against that other popular all-natural syrup; honey? For many the choice may simply be about flavour or even texture (honey is slightly thicker than maple syrup) but it also often comes down to the question of which one is healthier. Is maple syrup healthier than honey? Honey is a rich source of antioxidants, including phenolic compounds like flavonoids. It is also high in fructose which is a natural sugar that can provide quick energy. However, it's worth noting that honey's high fructose content can also be a concern for those watching their blood sugar levels. On the other hand, maple syrup contains a lower percentage of fructose, making it a potentially better option for those monitoring their sugar intake. It also boasts a higher mineral content, including calcium, potassium, iron, zinc, and manganese. When comparing the sugar content and glycemic index of maple syrup and honey, both offer distinct characteristics. Honey contains more total sugars with about 82 grams per 100 grams, most of it being fructose which gives it a higher glycemic index of around 58. Maple syrup, contains less total sugar, around 60 grams per 100 grams, and has a lower glycemic index of approximately 54. This means that maple syrup may cause a slightly less rapid rise in blood sugar compared to honey, potentially making it a somewhat better choice for those trying to manage their blood glucose levels. However, it is worth remembering that both of these natural sweeteners should be used in moderation as part of a balanced diet. We do hope that you have found this article about the magic of maple syrup informative, and perhaps even learned something new! Did we Mention our famous Maple Nut Crunch Granola ? or our Maple Nut Crunch Gluten Free granola version ? Maybe you would like to explore some of our other healthy baking ingredients. This article was reproduced on this site with permission from operafoods.com.au the “Organic Grocery Suppliers”. See original article:- Coconut Cream: The Magic of Maple Syrup: From Tree to Table Read the full article

#healthybaking #maplesyrup #naturalsugar

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tenaciouskingdomkryptonite · 1 year ago

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Diabacore (Blood Sugar, Supplement) Reviews [Truth Exposed 2023]

Having type 2 diabetes can make things very hard. There are many drugs on the market, but if you want to try something natural and get rid of the problem for good, you should take the "Diabacore" supplement. The main cause of high blood sugar can be directly attacked by this product. It will also fix the chemical imbalance that is one of the main causes of diabetes. People with diabetes can use this natural recipe to lower their high blood sugar, and it will also help lower their cholesterol.

This product is made up of 64 different, useful ingredients that work together to give you the nutrients you need to improve your diabetes. Each ingredient in this product was chosen after a lot of study. It will raise your hormone levels without giving you any bad effects. Plus, it can help you lose weight, deal with stomach issues, speed up your metabolism, and more. You can be sure that Diabacore type 2 diabetes is safe because it wasn't made with any harmful chemicals or fake preservatives.

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What are the main things that make up Diabacore?

This product's ingredients are all very good for you, and they will also help your body get rid of toxins. The elements in Diabacore pills are great, and here are some of them:

Licorice root: This ingredient is great for people with diabetes because it lowers insulin resistance and helps people with diabetes.

The Asian plant Gymnema sylvestre has the amazing ability to make you feel less hungry for sugar. Better cholesterol numbers can also come from it.

Bitter melon: This fruit is very good for lowering high blood sugar.

Biotin: This vitamin can help people with diabetes take better control of their blood sugar.

Guggul: This ingredient is in the Diabacore vitamin because it is used in many medicines to treat high blood sugar. It will also help the body naturally make more insulin.

Vitamin C: lowers your blood sugar and makes it easier for your cells to take in vitamins.

Magnesium: This part of the food will help your blood sugar.

It can help a lot to lower oxidative stress, and it can also control the amounts of ALT in plasma. This ingredient also does a great job of making insulin work better.

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What are the best things about diabacore pills?

There are many good things about this product. Here are some of them:

The product doesn't have any man-made ingredients and has all the natural ingredients that can help bring down type 2 diabetes.

Taking a Diabacore tablet will boost your immune system and give your body the nutrients it needs to fight high blood sugar.

In addition, this item can help fight off bacterial illnesses.

It will also help you feel less hungry for sugar, which will make it easier to avoid sugary foods and drinks.

The blood sugar and cholesterol levels will go down with this medicine.

This product is made without adding any kind of harmful chemical or material. It is 100% natural.

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What are the possible bad effects of Diabacore?

It works well as a vitamin and is made from only natural ingredients. If you have type 2 diabetes, Diabacore will never give you any side effects and doesn't contain any harmful chemicals. Experts from various medical fields and labs will test this item. It has never had a bad effect on anyone, so you don't have to worry about taking this product.

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How do you use Diabacore?

The product comes in pill form, and each bottle has sixty capsules. This makes it easy to use. You can only take the amount of pills that your doctor tells you to take in a day. Every day, you need to take two pills with water. Before you use this product, try to read the user's instructions. It has all the information you need. You must be at least 18 years old to use this product, and you should try to stay away from drinking as much as possible.

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Where Can I Get Diabacore?

If you want to buy this product, you need to go to its main website. You should only buy Diabacore from the official shop; you don't need to go anywhere else. The website is easy to get to, and for a short time, there are some great deals. Get the best deal for yourself right away.

After going to the official website, all you have to do is fill out a simple form with some basic information. Then you can place your order. It's easy to make the payment and finish the buy. You can get in touch with customer service if you are having any issues.

Official Website : https://diabacore(bBloodgugar,supplement).com

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babymother91 · 1 year ago

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Infant | infants 4 months old | Infant feeding | advice

Infant 4 months feeding. In the fourth month, children become curious about the outside world. And they begin to explore foods.

But, many babies aren’t ready to eat until the age of six months. As a mother, you play a crucial role in preparing your child for this stage.

By introducing solid foods when they have the necessary skills. Some doctors recommend providing only breast milk to children.

Delaying the introduction of solid foods until the sixth month. These skills may develop at different ages and may vary from one child to another.

The most important of these skills

A child's development of essential skills includes control of the head and neck.

Sitting alone or with support

Paying attention to eating, and opening the mouth when presented with food. And developing swallowing skills.

Infant feeding tips

Mashed food

To ensure a healthy child, start with pureed food without sugar or salt. Such as fruits or vegetables like pumpkin, sweet potatoes, peas, avocado, and bananas.

Wait a few days before changing the type of food to avoid allergies. Give him a liquid-consistency food and gradually roughen the texture of the food.

After a child eats individual foods. Offer a pureed mixture of two foods.

As children prefer sugary tastes and prefer fruits over vegetables. When serving vegetables, mix them with fruit to prevent rejection.

Avoid this food

Avoid offering honey and cow's milk to children under one year old. To protect them from exposure to infant allergies.

By following these tips. A child can develop essential skills for eating and swallowing food.

Ensuring they are well-nourished and not exposed to harmful foods.

Ensure the softness of the food

To ensure a healthy infant, ensure the food is soft and finely mashed for easy swallowing.

Quantity of food

You should feed the child a specific amount of food. Give him two spoons on the first day, followed by four and six. And finally, a full meal on the fourth day.

Serving food with a spoon

Don’t feed the infant through feeding bottles. Feed him with a spoon to discover the spoon and mouth.

Bring the food closer to the child so he can smell it first. Don’t put food directly into the mouth.

Canned food

If using canned infant food, It is best to put the food in a bowl and not feed it directly from the jars. Bacteria from the child's mouth can contaminate the remaining food.

Follow food safety rules

Food safety is crucial for a child's growth and development. To ensure the best nutrition, follow food safety rules. And cook food in ways that preserve vitamins and minerals.

Comfort and pleasure

Make food enjoyable and comfortable for your child.

Patience

Be patient with feeding time. This may take some time. Until the child learns to eat this food.

Don’t stop breastfeeding

Breastfeed your infant, whether naturally or artificially, even if they start eating. To provide essential nutrients for their growth.

Offer upon request

Offer food upon request without imposing a feeding schedule.

Pay attention to body language

Pay attention to your baby's body language and feeding signals. To know when to breastfeed and when to stop.

Don’t force-feed

Don’t force-feed if the child doesn’t want to eat.

Don’t force your infant to finish eating

The child's appetite varies from day to day. So don’t force the child to finish eating completely.

Avoid foods that cause allergies

Avoid foods that cause allergies, such as eggs, fish, peanuts, and nuts. Possible signs of a food allergy include rash, bloating, and diarrhea. Vomiting, breathing problems, and stomach aches.

Helping the baby to burp

Help your baby burp after every feeding to prevent gas in the baby.

Breastfeeding tips

Tips for breastfeeding your baby

Ensure the baby’s position during breastfeeding

To ensure a enough amount of milk for your baby during breastfeeding.

It is crucial to ensure the baby's position is properly attached to the breast.

This helps in obtaining more milk and reduces the risk of nipple pain.

Breastfeeding from both breasts

Breastfeeding from both breasts is essential for a mixture of milk.

Don’t reduce breastfeeding time

It is also important not to limit breastfeeding time, as every baby has a different rate. So allow the baby to breastfeed for as long as they need.

Tips if you are artificially breastfeeding your baby

Mix the milk formula as directed

To ensure your child receives adequate milk formula. Follow the instructions provided in each package. This is for your child to get all the nutritional benefits.

Flow nipple

Use a suitable flow nipple to avoid fast or slow flow, preventing chokes and boredom.

Proper heating of milk

Properly heat the milk to room temperature to ensure complete comfort while drinking.

Finally, you can talk to your pediatrician. If you have any questions or concerns about your child's nutrition.

Here are some products that we recommend for feeding a baby for months. You can buy from any store you want. Click here to buy.

There is also a discount coupon from iHerb.

JTB8516

Through it, you can get discounts of up to more than 20% and an extra discount when purchasing $60. You can get free shipping when you buy $25.

The products

1- Ella's Kitchen Organic Baby Food - Stage 1 - From 4 months

Super smooth baby food purees offer a super introduction to new tastes. Perfect for introducing your little one to scrummy new foods from the start of weaning. Click here to buy.

2- Cow & Gate Banana Porridge Baby Food Cereal, 4-6+ Months

Baby Cereal offers a gentle way to introduce babies to first tastes and smooth textures. Backed by over 100 years of trusted experience from Cow & Gate. Click here to buy.

3- Rice Porridge with bananas for babies from 4 months old organic Germany

Töpfer's product is an organic whole-grain rice porridge with bananas. It is a delicious and healthy option for babies from 4 months old, free from added sugars. Click here to buy.

4- Fleur Alpine Baby food CEREAL Organic Buckwheat MILK 200gr 4+Month

The product line includes a variety of gluten-free cereals, including corn cereal. Made from whole grain, ensuring the biological value of the grain's shell and germ.

These cereals contain natural vitamins and fiber. That reduces the risk of allergies in small children. Click here to buy.

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fitnessbeautyarts · 1 year ago

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The distinction between Tawny and Ruby Port lies in their aging processes and resulting flavors. Tawny Port is aged in wooden casks for an extended period, leading to a mellower and nuttier taste with a range of hues from pale amber to deep brown. Its flavors are often characterized by caramel, dried fruits, and sometimes a hint of spice. On the other hand, Ruby Port is a younger and fruitier style, usually aged for a shorter period in the bottle, maintaining its deep red color and vibrant fruitiness. It tends to showcase fresh berry and cherry notes. The choice between Tawny and Ruby Port depends on your taste preferences. Tawny Port is great for those who enjoy a more complex, aged character, while Ruby Port is a popular choice for its youthful and fruity profile. Both have their place, whether sipped alone or paired with various desserts or cheeses. Port wine is a sweet and fortified wine that has been enjoyed for centuries. Two popular styles of Port wine are Tawny and Ruby Port. While both have their similarities, they also possess distinct characteristics that make them unique. In this article, we will dive into the differences between Tawny and Ruby Port, from their production methods to their flavor profiles and food pairings. Key Takeaways: Tawny and Ruby Port are two popular styles of Port wine. Tawny Port is aged in wooden barrels and has a mellow, nutty flavor profile. Ruby Port is aged in bottles and has a vibrant red color with intense fruity flavors. Tawny Port pairs well with desserts and cheese, while Ruby Port is great with chocolate and red meat. Tawny and Ruby Port should be served and stored differently to preserve their flavors and quality. What is Port Wine? Port wine is a fortified wine from Portugal that is typically sweet and high in alcohol content. It is produced in the Douro Valley region of Portugal and is made by adding brandy to the wine during the fermentation process. This halts the fermentation and leaves residual sugar, resulting in a sweet wine with a higher alcohol content than most wines. The history of Port wine dates back to the 17th century when the English began importing wine from Portugal. The wine was fortified with brandy to prevent spoilage during the long sea voyage. Over time, the English became fond of the sweetened wine and began to demand it exclusively from Portugal. This led to the birth of Port wine. Tawny Port Overview Tawny Port is a style of Port wine that is aged in wooden barrels, typically for a minimum of two years. As the wine ages, it oxidizes, giving it a golden-brown color and a smooth, mellow flavor. Tawny Ports come in various age categories, ranging from 10 to over 40 years old. The older the Tawny Port, the longer it has been aged and the more complex its flavor profile becomes. Ruby Port Overview Ruby Port is a youthful and vibrant style of Port wine that is characterized by its intense fruity flavors and deep red color. Unlike Tawny Port, which is aged in wooden barrels, Ruby Port is typically aged in bottled and sealed with a cork, which preserves its fruity and fresh characteristics. Ruby Port is made from a blend of several grape varieties, including Touriga Nacional, Tinta Roriz, and Touriga Franca, among others. These grapes are harvested at a young age and are fermented for a shorter period than Tawny Port, resulting in a wine with a brighter and more youthful character. One of the most distinctive features of Ruby Port is its deep red color, which comes from the grapes' skins during the fermentation process. The longer the wine is aged, the more the color will fade and the more the wine will develop a Tawny-style aroma. In terms of flavor profile, Ruby Port offers intense fruity flavors such as blackberry, cherry, and plum, along with a slightly tannic finish. This makes it a perfect pairing for desserts like chocolate cake, chocolate mousse, and cherry pie. Differences in Production Tawny and Ruby

Port wines have distinct differences in production methods that influence their flavor and characteristics. Tawny Port is aged in wooden barrels for several years, allowing oxygen to slowly penetrate and oxidize the wine. This process gives Tawny Port its characteristic nutty, caramel, and dried fruit flavors, as well as its smooth, mellow finish. Tawny Port is made from several grape varieties, with the age on the bottle denoting the average age of the blend. Ruby Port, on the other hand, is aged in bottles for a shorter time, typically only a few years. This process preserves the fresh, fruity flavors of the wine, such as blackberry, cherry, and plum. Ruby Port is made from traditional red grape varieties and is typically bottled young, seal with a cork, and ready to drink immediately. The blending process also varies between Tawny and Ruby Port. Tawny Port is blended to achieve a consistent taste profile, with older barrels contributing more complex flavors and aromas. Ruby Port is typically a blend of different vintages and grape varieties, resulting in a more youthful character and vibrant color. Differences in Production Examples Tawny Port Ruby Port Aged in wooden barrels for several years Aged in bottles for a shorter time Slow oxygen penetration and oxidation Preserves fresh, fruity flavors Made from several grape varieties Made from traditional red grape varieties Blended for consistent taste profile Blend of different vintages and grape varieties Flavour Profiles of Tawny Port Tawny Port is a style of Port wine that is known for its complex and mellow flavors. Tawny Port is typically aged in wooden barrels for extended periods, which imparts a rich and nutty character to the wine. On the nose, Tawny Port offers a bouquet of aromas such as caramel, toffee, and nuts, with hints of dried fruit like figs and raisins. As for the flavor profile, Tawny Port exhibits a range of flavors such as butterscotch, hazelnuts, and almonds, with a smooth, velvety finish. Tawny Port is an excellent choice to enjoy on its own, as an after-dinner drink or paired with desserts such as caramelized apple tart, pecan pie, and crème brûlée. Its rich flavors can also complement savory dishes such as roasted pork, game meat, and strong cheeses. Flavour Profiles of Ruby Port Ruby Port is known for its intense fruity flavors, dominated by notes of blackberry, cherry, and plum. These flavors are a result of the grapes being crushed and fermented for a shorter period than with Tawny Port, resulting in a youthful character. The wine is typically aged in bottles and sealed with a cork, which helps to preserve its fresh and vibrant character. Ruby Port also has a slightly tannic finish, which lends a bit of complexity and structure to the wine. This makes it a great choice for pairing with rich, savory dishes like stews, roasts, and game meats. It can also be paired with chocolate desserts, as the fruit flavors in the wine complement the sweetness of the chocolate. Overall, Ruby Port is a versatile and enjoyable wine that is perfect for those who love bold fruit flavors and a slightly tannic finish. Pairing with Food Pairing Port wine with food can enhance both the flavors of the wine and the dish. Here are some recommendations for pairing Tawny and Ruby Port with various foods: Tawny Port Ruby Port Blue cheese Chocolate desserts Nuts and dried fruits Caramel-based desserts Cheesecake Fruit-based desserts Dark chocolate Chocolate cakes Pepper steak Roasted lamb Remember to serve Tawny Port slightly chilled at around 60°F to balance its richness, while Ruby Port should be served at room temperature, around 68°F, to showcase its fruity flavors. Pairing with Food - Quick Tips: For a classic pairing, try serving Tawny Port with gorgonzola cheese and walnuts. If you're looking for a sweet and savory combination, pair Ruby Port with chocolate covered almo

nds. Serving and Storage Recommendations Properly serving and storing your Tawny or Ruby Port wine is key to maintaining its quality and flavor. Here are some guidelines to follow: Tawny Port Serving Temperature: Tawny Port is best served slightly chilled, around 60-65°F (16-18°C). Glassware: Use a small wine glass, like a white wine glass or a Port glass, to fully appreciate the wine's aromas and flavors. Storage: Store Tawny Port in a cool, dark place, ideally with a constant temperature between 55-65°F (12-18°C). Once opened, the wine can be stored in the fridge for up to a week. Ruby Port Serving Temperature: Ruby Port is best served at room temperature, around 65-68°F (18-20°C). Glassware: Use a small wine glass or a Port glass to allow the wine to breathe and release its aromas. Storage: Store Ruby Port in a cool, dark place, ideally with a constant temperature between 55-65°F (12-18°C). Once opened, the wine can be stored in the fridge for up to a week. It's important to re-cork the bottle tightly to prevent oxidation. By following these serving and storage recommendations, you can ensure that your Tawny or Ruby Port wine will retain its delicious flavors and aromas for a longer period of time. Price and Availability Tawny and Ruby Port wines vary in price and level of availability. Depending on the brand, production methods, and aging process, prices can range from affordable to premium. For Tawny Port, expect to pay anywhere from $20 to $100 for a bottle, with some high-quality vintage options available for over $100. On the other hand, Ruby Port is generally more affordable, with prices ranging from $10 to $50 per bottle. Availability can also vary, but both Tawny and Ruby Port wines are widely produced and distributed. You can find them at most wine shops, liquor stores, and even some grocery stores. Online retailers also offer a wide selection of Port wines, making it easy to find both popular and lesser-known brands. Popular Brands There are many reputable brands that produce delicious Tawny and Ruby Port wines. Here are a few popular options to consider: Tawny Port Brands Ruby Port Brands Graham's Tawny Port Taylor Fladgate Ruby Port Sandeman Tawny Port Warre's Warrior Ruby Port Dow's Tawny Port Fonseca Bin No. 27 Ruby Port These brands are known for their quality and consistency, and offer a range of price points to suit any budget. Of course, there are many other great options out there, so don't be afraid to explore and find your own favorites! Tawny or Ruby: Which is Right for You? Now that you know the differences between Tawny and Ruby Port wines, it's time to decide which style is right for you. The choice ultimately comes down to personal preference and the occasion you have in mind. If you prefer a wine with more complex flavors and aromas, Tawny Port is likely your best bet. Tawny Port is ideal for sipping after dinner, paired with a cheese plate, or even enjoyed on its own as a dessert wine. On the other hand, if you're looking for a wine with intense fruity flavors and a bold character, Ruby Port may be more to your liking. Ruby Port is perfect for casual gatherings, paired with chocolate or other sweet treats, or even used in cocktails. Of course, there's no need to limit yourself to just one style. Consider experimenting with both Tawny and Ruby Port wines to find your favorite, or try blending the two styles to create a unique flavor profile. Pairings and Occasions Cheat Sheet Choosing the right Port wine can enhance your dining experience and complement various occasions. Here are some quick pairing suggestions and suitable occasions for Tawny and Ruby Port: Tawny Port Ruby Port Pairings: Pairings: Cheeses (aged, blue, nutty) Chocolate desserts Nuts (almonds, pecans, walnuts) Berries and fruity desserts Dried fruits (figs, apricots) Creamy desserts (Crème brûlée, cheesecake) Caramelized desserts (crème caramel, f

lan) Spicy dishes (Thai, Indian, Mexican) Occasions: Occasions: After-dinner sipping Casual gatherings and parties Celebrations and special occasions Summer picnics and BBQs Relaxing evenings by the fireplace Cozy winter gatherings Remember, these are just suggestions, and you can always experiment with your own pairing combinations. As for occasions, Tawny Port is a classic choice for more formal gatherings, while Ruby Port is ideal for relaxed and laid-back events. So, pick your style and raise a glass for a delightful Port wine experience. Experimenting with Blends One of the exciting aspects of Port wine is the possibility of experimenting with blends to create unique flavor profiles. Blending Tawny and Ruby Port wines can result in a balanced and complex taste, showcasing the versatility of Port wines. Blending can also be a way to personalize your Port wine, tailoring it to your taste preferences and occasion. For instance, adding a touch of Tawny Port to a Ruby Port cocktail can enhance its sweetness and offer a more complex taste. However, blending should be done carefully, ensuring that the proportions and flavors complement each other. It's also recommended to use Port wines from reputable brands to ensure quality and consistency. Exploring Other Port Styles While Tawny and Ruby Port are the most popular styles of Port wine, there are other options to consider. White Port: White Port is made from white grapes and aged in wooden barrels. It has a dry, crisp flavor and pairs well with appetizers and seafood dishes. Late Bottled Vintage (LBV): LBV Port is made from a single vintage and aged for 4-6 years in wooden barrels before being bottled. It has a rich, fruity flavor and is a great choice for special occasions. Vintage Port: Vintage Port is made from the best grapes of a single harvest and aged for up to 2 years in wooden barrels before being bottled. It has a complex flavor profile and can age for decades, making it a prized addition to any wine collection. Exploring different styles of Port wine can expand your palate and introduce you to new flavors and aromas. Conclusion In conclusion, Tawny and Ruby Port wines are both popular styles of Port wine, each with distinct characteristics. Tawny Port is aged in wooden barrels, resulting in flavors of caramel, nuts, and dried fruits with a smooth finish, while Ruby Port is aged in bottles and has intense fruity flavors such as blackberry and cherry with a slightly tannic finish. When it comes to food pairings, Tawny Port pairs well with desserts, cheese, and nuts, while Ruby Port is perfect with chocolate, berries, and spicy food. Both wines should be served at a temperature between 60-68°F and decanted for at least 30 minutes before serving. In terms of price and availability, both Tawny and Ruby Port wines are available in various price ranges, from affordable to premium options. Some popular brands that produce high-quality Port wines include Taylor Fladgate, Graham's, and Dow's. Ultimately, the choice between Tawny and Ruby Port depends on your taste preferences and the occasion. If you prefer a smooth and mellow wine to accompany a cheese board or dessert, then Tawny Port is the way to go. If you're looking for a vibrant and fruity wine to pair with chocolate or spicy food, then Ruby Port is the way to go. Don't be afraid to experiment with blending Tawny and Ruby Port wines to create unique flavor profiles. And if you're feeling adventurous, explore other Port styles such as White Port, Late Bottled Vintage (LBV), and Vintage Port. We hope this article has helped you understand the differences between Tawny and Ruby Port wines and inspired you to explore the wonderful world of Port wine. Cheers! FAQ Q: What is the difference between Tawny and Ruby Port? A: Tawny and Ruby Port are both popular styles of Port wine, but they have distinct characteristics. Tawny Port is aged in wooden barrels, resulting in flavors of caramel, nuts, and dried fruits, with a smooth fi

nish. Ruby Port is known for its vibrant red color and intense fruity flavors, such as blackberry, cherry, and plum. Q: What is Port wine? A: Port wine is a sweet, fortified wine that originated in Portugal. It is typically enjoyed as a dessert wine and is known for its rich, full-bodied flavor and higher alcohol content. Q: How is Tawny Port produced? A: Tawny Port is aged in wooden barrels, allowing it to develop complex flavors and aromas. The aging process exposes the wine to oxygen, resulting in a mellow, nutty character. The wine is then blended to achieve the desired taste profile. Q: How is Ruby Port produced? A: Ruby Port is typically aged in bottled and sealed with a cork. This preserves its youthful character and vibrant red color. It is often a blend of different vintages to maintain consistency in flavor. Q: What are the differences in production between Tawny and Ruby Port? A: Tawny Port is aged in wooden barrels, while Ruby Port is aged in bottles. Tawny Port is made from a blend of different vintages, while Ruby Port is often a blend of different grape varieties. These differences contribute to the distinct flavors and characteristics of each style. Q: What are the flavor profiles of Tawny Port? A: Tawny Port is known for its notes of caramel, nuts, and dried fruits. It has a smooth, mellow finish that is characteristic of the aging process in wooden barrels. Q: What are the flavor profiles of Ruby Port? A: Ruby Port has intense fruity flavors, such as blackberry, cherry, and plum. It also has a slightly tannic finish, which adds complexity to its flavor profile. Q: What foods pair well with Tawny Port? A: Tawny Port pairs well with rich desserts, such as chocolate, caramel, and nut-based desserts. It also complements cheese, especially those with a strong flavor profile, such as blue cheese or aged cheddar. Q: What foods pair well with Ruby Port? A: Ruby Port is a versatile wine that pairs well with a variety of foods. It is often enjoyed with chocolate desserts, berries, or even as an accompaniment to a cheese board. Q: How should Tawny and Ruby Port be served and stored? A: Tawny and Ruby Port should be served at room temperature or slightly chilled. Once opened, they can be stored in a cool, dark place with the cork or stopper securely in place to maintain their freshness. Q: What is the price range and availability of Tawny and Ruby Port? A: Tawny and Ruby Port wines are available in a range of prices, from affordable everyday options to premium bottles. They are widely available in liquor stores, specialty wine shops, and online. Q: What are some popular brands of Tawny and Ruby Port? A: Some popular brands that produce Tawny and Ruby Port wines include Taylor Fladgate, Graham's, Dow's, and Sandeman. These brands are known for their quality and reputation in the Port wine industry. Q: How can I choose between Tawny and Ruby Port? A: To determine which Port style suits your taste preferences and occasions, consider the differences in flavor profiles and characteristics. If you prefer a mellow, nutty wine with caramel notes, Tawny Port may be the better choice. If you enjoy intense fruity flavors and a vibrant red color, Ruby Port may be more to your liking. Q: What are the best pairings and occasions for Tawny and Ruby Port? A: Tawny Port pairs well with rich desserts and cheese, making it a great choice for after-dinner enjoyment or special occasions. Ruby Port is versatile and can be enjoyed with chocolate desserts, berries, or as a complement to a cheese board. It is a popular choice for celebrations and gatherings. Q: Can I experiment with blending Tawny and Ruby Port? A: Yes, you can experiment with blending Tawny and Ruby Port wines to create unique flavor profiles. Blending allows you to showcase the versatility of Port wines and create personalized combinations. Q: Are there other styles of Port wine to explore? A: Yes, in addition to Tawny and Ruby Port, there are other styles to explore, such as White Port, Late Bottled Vintage (LBV), and Vintage

Port. Each style has its own unique characteristics and flavor profiles, offering a wider variety of options to wine enthusiasts. Q: What are the main differences between Tawny and Ruby Port wines? A: In summary, Tawny Port is aged in wooden barrels and has a mellow, nutty flavor profile, while Ruby Port is aged in bottles and is known for its vibrant red color and intense fruity flavors. Both styles offer distinct experiences and are worth exploring to fully appreciate the world of Port wine.

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trenttrendspotter · 1 year ago

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15 Trends from the Summer Fancy Food Show

How the Specialty Food World Continues to Change and Innovative

The Summer Fancy Food Show 2023, held recently in New York City, showcased an array of extraordinary brands with fascinating stories to tell. From innovative and healthy ingredients to nostalgic family legacies, each brand had a unique tale that made their offerings enticing. Whether it was a new convenience or an age-old indulgence, the show unveiled a delightful assortment of delicious and (mostly) nutritious treats. Here, we explore a handful of remarkable companies that captured the essence of the event and left a lasting impression on attendees.

Sober-Curious Culture

For Bitter or for Worse provides a non-alcoholic alternative for individuals seeking to abstain from alcohol or reduce their consumption. Each bottle is crafted with more than 13 carefully farmed and foraged botanicals, ensuring a rich flavor profile. The company is committed to using certified organic, fair trade, and ethically sourced ingredients. With their dedication to quality and conscious choices, For Bitter or for Worse offers a delightful and responsible drinking experience for all.

Melati is dedicated to sourcing the highest quality botanical ingredients, collaborating with food scientists and Ayurvedic specialists to cold-extract the maximum nutrients and benefits. This meticulous process ensures that every bottle of Melati is not only delicious, but also deeply restorative. These drinks are completely free from alcohol, added sugar, colorings, flavorings, and other undesirable additives. With Melati, there are no hangovers to worry about. It's a drink that allows everyone to connect, whether at work or play, without compromise.

Seraphim Social Beverage is a women-owned premium non-alcoholic social beverage brand that is revolutionizing the industry. Brewed like tea and designed to be enjoyed like wine, Seraphim Social Beverage offers a sophisticated non-alcoholic alternative that combines complex flavor from mostly organic ingredients, wild berries, healing herbs and botanicals layered with notes of pepper, spice, vanilla, oak, and mushroom. It drinks like a red. With a commitment to flavor excellence, sustainability, and a refined drinking experience, vegan-friendly Seraphim Social Beverage provides a unique and satisfying beverage choice without alcohol.

Amor Vines creates high-quality grape juice with minimal natural ingredients, providing a healthy and natural alternative to sugary beverages like sodas. Their juices have gained popularity and have been featured at various events such as weddings, corporate gatherings, and virtual group cooking classes. Notably, Amor Vines is now being served at restaurants as a premium, alcohol-free option that rivals wine and spirits.

Demand For At-Home Culinary Experiences

Ponti, Italy’s number one vinegar, keeps on merging tradition with innovation, curating a wide variety of vinegars. Bringing more than 230 years of legacy that nine generations of the family preserved, Ponti delivers a diverse range of flavors and varieties from its best-selling Balsamic Vinegar of Modena to its newest Rose Wine Vinegar that completes its wine vinegars, apple cider vinegars, condiments, and glazes, as well as its new line for chefs.

Wildfare is a proud purveyor of Mediterranean provisions that takes crops cultivated under Mediterranean soil and sun from ancestral fields in families for generations and uses heritage recipes to create irresistible and good-for-you Mediterranean fare fit for American pantries.

A Focus on Fish

Season Brand, a trusted leader in premium tinned fish, has been bringing nutritious, sustainable and delicious canned sardines to market for 100 years. Their responsible, heart-healthy products include sustainably harvested top quality sardines, mackerel, anchovies and their latest innovation: Caviart Black Seaweed Pearls, all natural, wild-caught, and in BPA-free cans.

Impact Food specializes in providing raw vegan sushi grade tuna, a versatile ingredient that can be enjoyed in a variety of dishes, such as poke, sashimi, and nigiri. This plant-based alternative offers a tender and delicious experience while being sustainable, mercury-free, and inclusive of most diets. With a mission to combine their expertise in food science, molecular biology, and other fields, Impact Food aims to revolutionize the culinary landscape.

Satisfying Snacking

Spēka is an irresistible snack that features a delightful cottage cheese center, generously coated with either rich chocolate or tantalizing caramel. Designed to provide a balanced combination of carbohydrates, protein, and healthy fats, Spēka offers a satisfying boost of quick and long-lasting energy. What sets Spēka apart is its commitment to providing healthier nutrition without compromising on taste.

Noogs Nutrition is a sports nutrition product you'll actually look forward to eating. These dietitian-approved energy chews taste like a sour gummy candy. Formulated with easy-to-digest carbohydrates and electrolytes, Noogs support performance on the run, bike, swim, or anywhere else so active folks can enjoy flavorful and functional snack that nourishes the body and fuels an active lifestyle.

OMG! Pretzels creates an elevated snacking experience. Their gourmet flavored sourdough pretzel nuggets have flavor that lasts. As a women- and family-owned small business, OMG! Pretzels is proud to use only premium ingredients and be 100% made in America. There are no pretzel nuggets on the market quite like OMG! Pretzels as each pretzel bursts with unbelievable crunch and innovative flavor.

Inspired by food from her culture, Mamame Whole Foods makes nutritious, 100% gluten-free and plant-based tempeh chips. Tempeh is typically made from tapioca flour and fermented soybeans and is a popular staple in Southeast Asia as a vegan alternative to protein. Due to the environmental and dietary implications of soy, they use non-GMO black-eyed beans to create their tempeh chips. They intend to continue on their journey of caring and nourishing for our bodies and our planet.

Unbound Snacks offers bold, flavorful, snackable walnuts. This newly launched walnut snacking company was started by a third-generation family farm called Sutter Foods. Introducing these not-so-humble nuts to mouths everywhere, Unbound Snacks showcased its five outrageously delicious and craveable walnut flavors. Packed with omega-3 ALAs, antioxidants and vitamins, these walnuts are outrageously nutritious and crunchably craveable.

Hampton Grocer is the brainchild of a passionate individual who, in the midst of waiting for restaurants to reopen, decided to enroll in the Institute of Integrative Nutrition. It was during this time that the idea for a signature item and perfect gift came to mind. Inspired by her mother-in-law's special granola recipe, packed with a delightful blend of nuts, seeds, and just the right amount of sweetness, the journey of Hampton Grocer's granola began. Each batch is baked with an abundance of love, reflecting the founder's dedication to providing a delicious and heartfelt treat to the community.

International Delights

Inspired from family recipes, Arya International is introducing mainstream consumers to heritage inspired Indian staples like roti and batters for dosa where authentic flavors meet wholesome ingredients. Their products are all-natural and clean. They bring the love of South Indian cuisine from the streets of India to your kitchen.

In Thai, “Kin Dee” means eat well. KIN DEE TRADING encompasses quality, flavor, health and care for food. It describes this brand’s commitment to providing premium quality food products that deliver authentic tastes and flavors of Asia. Their philosophy is to provide the best of Southeast Asia to customers around the world.

Chakalaka Brands celebrates vibrant and spicy flavors of South African cuisine through their range of products. Their signature dish, Chakalaka, is a lively blend of beans, vegetables, curry, and peppers, traditionally enjoyed at barbecues or braais. Chakalaka Brands aims to bring people together through the experience of global cuisine, offering products that enliven the palate and awaken the senses. Their convenient, plant-based, nut-free, dairy-free, vegan, vegetarian, and gluten-free options allow everyone to fully savor the authentic taste of Chakalaka.

Jasberry Organic Superfood Rice is a new variety of rice which has 40 times more antioxidants than brown rice and seven times more than kale. It’s aromatic, easy-to-cook and flavorful. Founded in Bangkok, Thailand as a social enterprise to help farmers out of poverty, it is the only certified B Corp food company in Thailand. As a brand, Jasberry stands for transformation. It’s about transforming consumers health through delicious and nutritious superfoods for everyday life, transforming farmers lives out of poverty and transforming the planet through regenerative agriculture.

Mikes Organic Foods offers a convenient solution for creating delicious curry dishes in minutes. With their easy-to-use products, you can effortlessly prepare your favorite curry dishes on the go. Mikes Organic Foods is dedicated to using clean, organic, and vegan ingredients in their products. By prioritizing these values, they strive to make a positive impact on the environment. With their commitment to quality and sustainability, Mikes Organic Foods allows you to enjoy flavorful, homemade curry dishes while promoting a healthier lifestyle and supporting a better future for our planet.

Turning Up the Flavor

Wildly Delicious understands the profound impact of sharing a meal with loved ones and the lasting memories it creates. Food serves as the connective fabric that binds us together. When we reflect on special moments in our lives, we often recall specific details about the meal. Wildly Delicious considers themselves memory makers, striving to create food products that contribute to the formation of cherished memories. Their sole objective is to offer food products that enrich your experiences and help create fond memories that will be cherished for a lifetime.

Kickled Mary Bloody Mary Mix is a delightful and invigorating beverage with a kick! This mix is carefully crafted to deliver a bold and robust flavor that can only be achieved by using the freshest and finest ingredients available. Kickled Mary has gained rapid popularity and is now widely regarded as everyone's go-to choice for Bloody Mary Mix. With its light and refreshing profile, it offers a truly satisfying and enjoyable drinking experience.

With a culinary passion, Clara Galant’s kitchen was always open to family, friends, and strangers alike. It's the familial warmth and comfort of my grandmother's kitchen that Clara’s Kitchen customers enjoy in conveniently packaged wraps, burritos, breakfast sandwiches and more. With a strong commitment to quality, Clara's Kitchen wraps, burritos, and sandwiches are always made with natural, high quality, and non-gmo ingredients

Chef & Restaurant Inspired Brands

Taha Spreads started in 2020 when the pandemic shut down most restaurants. After finding it hard to find good Arabic dips that are normally found in restaurants, founders Ziad and Sabrina realized that grocery stores did not carry a wide variety of authentic middle eastern dips so they decided to make their own. What started as a side project turned into a full blown company within a year. Now consumers can enjoy these authentic garlic spreads at home.

Natural Blonde Bloody Mary Mix is a truly exceptional blend crafted from locally sourced Valencia Gold and Carolina Gold Tomatoes. Recognizing the need for superior quality, they rejected the use of canned tomatoes or tomato paste commonly found in retail mixes. Instead, they enlisted the expertise of local chefs to enhance the exquisite flavor of gold tomatoes. Their winning mix combines a proprietary blend of green hot sauce, sweet-hot pickle juice, and secret spices, resulting in a flavor profile that is truly unmatched.

Dumpling Daughter is a renowned restaurant specializing in the art of dumplings that has now expanded to retail after large demand. Focusing on Asian cuisine, Dumpling Daughter offers a wide variety of delicious dumplings made from scratch using traditional recipes and high-quality ingredients. From classic flavors to innovative combinations, their menu showcases a range of dumpling options to satisfy all taste preferences. Beyond dumplings, Dumpling Daughter also features a selection of other Asian-inspired dishes, providing a complete dining experience for patrons.

Steeping In Tradition

AyurSome Foods’ products are based on the principles of Ayurveda and are curated to deliver particular well-being benefits. Founder Divya grew up in a small city in India, where the food habits and recipes are deep-rooted in Ayurveda. All their ingredients are certified organic and they only use natural and recognizable ingredients--no fillers, no artificial flavors. Part of their profits are even donated to food charities and they make a conscious effort to keep the use of new single-use plastic as low as possible.

Anna Maria is a family-driven company that embodies tradition and passion, recognizing the significance of eating as a source of nourishment, comfort, and a truly enriching experience. Their products are carefully crafted to be thick and rich, bursting with the flavors of fruits, vegetables, and herbs, ensuring that every bite is a delightful explosion of taste. Following the Piemontese way, Anna Maria places great emphasis on sourcing precise ingredients locally, embracing the idea of eating as close to the earth as possible.

Uncle Clarence BBQ is all about family, tradition, and great quality food. The company us named after Clarence Foster Mitchell, a true grill master and father of founder Clarence C. Mitchell. Their purpose is to share Clarence's recipes and love for family, music, and barbecue with the world. Uncle Clarence BBQ is more than just a brand, it's a lifestyle, bringing people together around the grill to create lasting memories with their seasonings, condiments, and sauces.

Cucina & Amore, a true family company founded in 2007, is a specialty food company driven by a love for good food and the joy of gathering loved ones in the kitchen. Their mission is to provide their customers and community with delicious and high-quality foods. Cucina & Amore takes pride in crafting their foods with just a few recognizable ingredients, minimal processing, and a commitment to being GMO-free. building their extended family for years to come.

Plant-Based Revolutions

Plant Ahead is a visionary company that deeply cares about the environment and is dedicated to crafting mouthwatering cheese alternatives entirely from plant-based ingredients. With a strong commitment to sustainability, they create delicious cheeses that are not only allergen-free but also free from soy, gluten, and dairy. Plant Ahead takes pride in offering a diverse range of cheese options, including parmesan, feta, cream cheese, various wedges, cheese cubes, and shredded cheeses.

AltroFood is bringing together taste and sustainability in their innovative plant-based offerings. Altrofood is revolutionizing the end-user experience by delivering their product range in a dry form, with water added only during preparation. Their "Meat Alternative" line, features burgers, nuggets, ragout, and sausages. This range offers a simple, flavorful, and convenient way for chefs, restaurateurs, and consumers alike to prepare and enjoy tasty, nutritious, and sustainable plant-based foods.

Seed To Spoon doesn’t believe in picking sides. Their plant-based products are made for people who don't want to sacrifice taste to eat healthier. All of their products are 100% dairy, soy, gluten and peanut free - filled with flavorful nutrition to fuel your life, no matter how you live it. From their yogurts to their spreads, their plant based food are filled with nutrients that fuel the body, are good for the plant and taste delicious.

Kind Roots Food’s veggie burger boasts incredible flavor, satisfying texture, and an amazing array of ingredients. They strive to inspire kindness towards the Earth and all its inhabitants through their offerings. Their food is crafted with the highest quality ingredients, prioritizing local sourcing whenever possible. With a commitment to veganism, Kind Roots Food ensures that their products are always free from anything artificial. By promoting conscious and compassionate choices, Kind Roots Food aims to create a positive impact on both the planet and those who inhabit it.

RAWGA debuted its new product: PLANT, a compound of amino acids from plant-based proteins that resemble animal collagen. It's generated by hydrolyzing glycoproteins that compose a plant's outer walls into enzymes and then purifying them into high-purity water-soluble glycoproteins. It is a healthy alternative to collagens produced from animals or fish. ‘PLANT’ is available in Powder, Liquid and Jelly.

Veggie Underground brings the essence of plants into plant-based cheese. The innovative cheese is crafted using real carrots, parsnips, and red bell peppers, offering a unique and flavorful experience. Veggie Underground takes pride in creating a cheese that is not only vegan but also gluten-free, nut-free, soy-free, GMO-free, palm oil-free, and cholesterol-free. With superior meltability, their cheese is perfect for a wide range of culinary creations such as pizzas, grilled sandwiches, burgers, sauces, casseroles, salads, baked goods, and more.

Lentiful is on a mission to shed light on the overlooked and underrated lentils, aiming to showcase their incredible flavor, versatility, and intrigue. They believe lentils have tremendous potential as a plant-based food. Lentiful offers the ultimate plant-based, on-the-go lunch option that is both convenient and nutritious. Simply add water, stir, and microwave for a quick and satisfying meal. This makes it perfect for busy workdays when time is limited.

Upcycled Food Movement

The Spare Food Co. is at the forefront of the upcycling food movement (repurposing overlooked and unused ingredients in new ways) and has been expanding their signature beverage brand which utilizes fresh whey produced as part of Greek-style yogurt manufacturing, with the introduction of an exciting new flavor: Passion Fruit & Yuzu. Made with only four ingredients – whey, fruit, spice, and a touch of honey – Spare Tonic are delicious and nutrient-rich, vitamin-packed beverages.

Elevated Indulgences

Starting from a shaved ice stand in a small town, MaryMack’s has grown to what it is today; the parent company to three leading fun lines of treats. Hawaiian Shaved Ice, Cotton Candy Express and Scoot keep the fun in everyday. Whether it is a hot summer day, a birthday celebration or just a random Tuesday, ignite the spark of joy with on of Mary Macks delicious indulgences.

King Street Baking Co. believes in the joy of treating oneself, without the need for a special occasion. With a mission to cater to all, King Street Baking Co.'s delectable baked goods are designed to bring delight to everyone's lives. Originating in Brooklyn, their artisanal creations are crafted in small batches with meticulous care. They takes pride in their commitment to environmental sustainability, ensuring that their products are made and packaged in an eco-conscious manner.

Lily Maude’s was founded on a simple idea: Take heritage flour confection recipes, ditch the gluten and nuts and keep the butter, eggs, sugar, and texture intact to deliver desserts worthy of a blue-ribbon or in their case, a 2023 sofi Award for New Product (Baked Goods-Bakery Desserts) for their Peach-Lavender Bundtlet. Lily Maude's is a specialty commercial bakery and offers a complete line of gluten-free flour confections for retail, wholesale and corporate gifts.

Functional In Many Forms

Eleven is a company dedicated to crafting delicious and healthy drinks that prioritize the well-being of its consumers. With a strong emphasis on using high-quality, ethically sourced ingredients, Eleven takes pride in creating beverages that make you feel better from the inside out. Their commitment to sourcing organic and sustainable options sets them apart, ensuring that every sip is a conscious choice.

A prominent player in the field of innovative food, ANDRIANI is known for their commitment to gluten-free products. With a dedicated factory, they conceive, develop, and produce a comprehensive range of gluten-free pasta that offers a unique and delicious taste. Their pasta is crafted using a variety of gluten-free ingredients such as Brown Rice, Corn, Quinoa, Buckwheat, Amaranth, Lentils, Peas, and more. In addition to pasta, ANDRIANI has also expanded their offerings to include flour mixes for cakes and baked products, meeting the demand for gluten-free alternatives in the baking industry.

Momma Bear USA is a women-led company that makes cough lollipops and nausea lollipops with care. Their tasty, single-dose lollipops are packed with antioxidants and other beneficial ingredients to deliciously ease the everyday ailments of those you love. Their products are organic and free from GMOs, gluten, dairy, high fructose corn syrup and artificial sweeteners. Made in small batches and artisanal crafted in the U.S., they combine simple organic ingredients and functional antioxidants.

Beyond The Brand – Mission Driven

Owned by deaf entrepreneur, Bumbleberry Farms spreads a little sweetness with their honey as well by empowering deaf individuals through the company’s hiring and sourcing practices, as well as serving on boards that advance the lives of those in the deaf community. Specializing in honey and honey cream spreads that are simply delightful, their products are gluten-free, dairy-free, paleo-friendly, low in fat, sodium-free, and suitable for vegetarians.

Gosia's Pierogies is more than just a brand known for its delicious pierogies; it is a company that is proudly Deaf and woman-owned, based in Pennsylvania. With a secret family recipe originating from Poland and passed down through generations, their pierogies embody a rich culinary heritage. Gosia's Pierogies goes the extra mile by making everything from scratch, including peeling their own potatoes. They prioritize quality by using only the freshest ingredients, chemical-free dairy products, and handmade dough.

Wild Bill's Craft Beverage is a mouthwatering brand that offers an array of craft sodas. As a company owned and operated by veterans, Wild Bill's Craft Beverage goes the extra mile to support and invest in the brave men and women who have dedicated their lives to protecting our country and its citizens. They passionately serve their carefully concocted, traditionally crafted, and secret authentic recipes at various events, markets, conferences, and gatherings where flavor enthusiasts come together to indulge in exceptional taste experiences.

Capitana is a female-founded company that specializes in salsas, considering them the heart and soul of Mexican cuisine. They believe in the versatility and accommodating nature of salsas, which can be prepared in various ways to enhance a dish or provide the finishing touch. Capitana aims to introduce people outside of Mexico to the diverse world of salsas and their flavors. In addition to their culinary mission, Capitana has a social purpose of giving back to Mexico. They donate a portion of their profits to IXIM, an organization that supports isolated indigenous tzetzal communities in the Lacandon Jungle of Chiapas, Mexico.

Innovations in the Animal Industry

Maroon Sausage is the result of a serendipitous fusion of cultures, uniquely occurring in the vibrant melting pot of New York City. The inspiration for their sausages emerged naturally in the kitchen of a Brooklyn couple. With one partner hailing from Chicago, where sausage is a beloved staple, and the other having Jamaican roots, where jerk seasoning is commonly used, the idea for jerk chicken sausage was born. masterfully combining the art of blending spices from the Caribbean and Asia with the craftsmanship of an Italian butcher, their mission is to provide you with the means to create a simple yet truly memorable culinary experience that leaves a lasting impression on your customers

Ploughgate Creamery is a renowned artisanal producer of small-batch, cultured butter known for its exceptional quality. Cultured butter stands apart from regular butter with its tangy and rich flavor, reminiscent of cheese. This is achieved through the incorporation of beneficial live bacteria, a process shared with cheese-making. Ploughgate Creamery butter is meticulously made by hand, ensuring unparalleled quality and taste.

Renowned dairy farm and cheese company, Maplebrook Farm is known for its exceptional artisanal products. Located in Bennington, Vermont, Maplebrook Farm has a rich history and a commitment to producing high-quality, handcrafted cheeses and dairy products. Their cheeses are made using traditional methods and locally sourced milk, resulting in a range of delicious and distinctive flavors. From fresh mozzarella to burrata and feta, Maplebrook Farm offers a diverse selection of artisanal cheeses that have garnered acclaim from cheese enthusiasts and chefs alike.

Local Favorites Turn Into National Staples

Blue Crab Bay Co. is a Maryland based brand that offers a range of award-winning Chesapeake and seafood inspred items like Sting Ray Bloody Mary Mixer with Clam Juice, coastal-themed snacks such as Barnacles, flavorful seafood seasonings, and beautifully wrapped gift packs featuring fishnet accents. To accompany their deliocus food item, they pair well with their exquisite kitchenware, dinnerware, and serve ware adorned with hand-painted blue crab motifs.

Di Bruno Bros is a Philadelphia-based company that takes great pride in its roots and strong connection to the city. They have built a reputation as experts in all things cheese, offering a wide selection of high-quality cheeses, as well as complementary pairings, charcuterie, and gourmet gifting options. With a legacy-inspired approach, Di Bruno Bros is dedicated to curating an exceptional range of products that bring joy and happiness to their customers.

From the tiniest state with a big heart, Ocean State Pepper Co. has been cranking out the world's hottest peppers, and showcasing them in an approachable light. They use fresh organically-grown chilies, which they dry and blend in-house, to elevate the flavors of their seasoning blends, without the overpowering use of salt. Being able to control the process from seed to bottle allows them to provide ultra fresh seasonings, that will instantly elevate anyone's spice rack.

As the curtains close on the Summer Fancy Food Show 2023, it's evident that this gathering of remarkable brands has left a lasting impression on both the palate and the heart. From the bold flavors to the artisanal craftsmanship, the commitment to quality and innovation shines through. These brands go beyond satisfying cravings; they embody a passion for culture, sustainability, and social impact. The Summer Fancy Food Show showcased not only delectable treats but also the incredible stories and values behind them. As we bid farewell to this year's event, we eagerly anticipate the next chapter of culinary inspiration and discovery that awaits us at the next gathering of visionary brands at the Winter Fancy Food Show in Las Vegas, January 21-23, 2024.

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bomberqueen17 · 6 years ago

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when life gives you really sweet “red” wine that’s been in your fridge so long there’s mold on the label

you use it to make sangria!

semi-relatedly oops i think i’d better eat some more solids.

#alcohol tw #the mold is from when it was in a cooler i forgot about actually #but #i also have a beer fridge that things kind of live in for extended periods #i should probably like pare that down and yet #this bottle is years old but the sugar preserved it!#i think it was concord grapes to start with #terrible as wine but if you add fruit and juices and such #oh man i make really good sangria ok guys #i'd give you a recipe but mostly it's I Keep Putting Random Shit In It Until I'm Happy #and it's hard to write those recipes down

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beaversatemygrandma · 2 years ago

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Thank you to the weird Youtubers who order vintage foods just to eat it. You have given me research to realistically describe how 10 year old sodas would taste if the apocalypse happened and no stores had been restocked due to literally nobody being around

#taks speaks #peachy sweet flavors with a distinct aluminum aftertaste #was literally something i typed out last night #apparently cans slowly disintegrate kinda like cheap thin plastic #so the drinks inside kinda taste metallic #and apparently glass bottles dont expire #so if that ever happened realistically glass bottled sodas would be perfectly preserved #the high sugar content actually acts as a preservative oddly enough #i wouldn't recommend anything fruit or milk based tho #just sodas and water #the entire scene was looting a gas station that had been left alone for twelve years in the middle of nowhere #one of them decided to pretend to be a wine taster with energy drinks bc one of them is an absolute caffeine fiend #just some things from the shit i've been writing #i mean you have to consider that one guy who lives off energy drinks in all this #its not like that dependency would go away #all the stuff was old coke or 7up not energy drinks #but I Think it would be about the same #tho i'd be curious how to OG coke would taste like back when they had literal coke in it #i've got a curiosity tbh #what was the og taste that got everybody hooked #tho it was likely the addictive addition of cocaine lmao

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focsle · 2 years ago

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From the diary of Mary Chipman Lawrence, who accompanied her husband Captain Samuel Lawrence on the whaler Addison, 1856-60. Her young daughter Minnie was with her as well, and on July 18th 1859 it was her birthday and they celebrated it on board:

This is Minnie’s birthday—eight years old. I told her a month ago that when it was her birthday, I would make a treat for her in the evening and she might invite all the officers to partake with her. So she has ever since been looking forward to it as a great event. Saturday I made preparation, and I was fortunate in doing so, for I suffered exceedingly Sunday night and for the greater part of this day with a gathering at the roots of my tooth. I was able to get up, however, and prepare the treat for her. We set the table and called the officers down about half-past 7 P.M. Minnie was so happy she hardly knew what to do with herself, and I think we all enjoyed it pretty well. The officers all united in saying that they had not sat down to such a table since they left home. The treat consisted of a plate of sister Celia’s fruitcake, two loaves of cupcake frosted, two plates of currant jelly tarts, and a dish of preserved pineapple, also hot coffee, good and strong, with plenty of milk and white sugar. After we had finished there was ample supply left, which was sent into the steerage for boatsteerers, etc. Minnie arose this morning about four o’clock to look at her presents. She had a box of little notions, a book, and a pocket handkerchief from Mrs. Brayton; a pair of china vases from Mary White; two packages of paper dolls, a book, and a package of drawing cards from Helen Whitney; an ivory shuttle and a half dollar from her papa; and a bottle of cologne, a toothbrush, and a quarter of a dollar from her mamma. Not of much value, but they were all very pleasing to her.

#there’s some really cute shit with Minnie #most of the fellows on these ships seem very endeared to her #awhalin #mary lawrence

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biracialdisaster · 3 years ago

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All the Stars that Light the Road - pt 2

Words: 1230 ~ Warnings: Swears, abandoned buildings, one kiss ~

A/N: Let's pretend that stuff like bitters and maraschino cherries never go off, OK? OK thanks.

Pt 1 here

Turns out, the next room over has a coal fire. Despite the monsoon outside, Nate’s lighter has somehow remained functional, and you hug the throws around you while he bends over the heavy, ornate iron grate, flicking the firestarter and blowing the sparks across the lumps of black gold until one catches, and the blaze starts in earnest. Fingers of light from the fire illuminate the room, throwing the starkly 80s wallpaper into sharp relief. The glow touches on a dusty chaise-lounge, several armchairs, and a wall of bookshelves, half-empty.

Nate turns back to you, grinning, the red-gold from the flames bathing his face. “Pretty cozy, now, huh?”

“Thanks.” You pull the heavy baroque throws tighter around you, then after a moment’s thought, take one off and shove it at him. “Here. You must be freezing.”

He rolls his shoulders. “I’m fine.”

You continue to hold the throw out. “Cut the machismo. If you die of cold, I’m not dragging your stupid, frozen ass back to Sully.”

His lips twitch, but he takes the throw from you and drapes it over his shoulders. “Happy now?”

“I’d be happier if we had some food.” You settle down by the flames, watch them dance and play over the goals, and imagine what this place would have been like in its heyday. Full of laughing, dancing, cocktails, music.

Nate crosses to the bar on his bare feet, leaning over it, scanning the offerings. “No food, but if you’re interested, I’m wicked good at cocktails.”

You laugh.

“No, really. I bartended for years.”

Interested piqued, you turn. “Okay, then.”

He eyes you. “I’ll make you anything you want.”

For a fleeting second you think about pouring champagne down the line of his bare chest and licking it off. How the bubbly alcohol would taste on his rain-damp skin.

“Old-fashioned,” you say instead.

“You got it.” He rounds the bar, the throw draped over his bare torso like a cape of old. A bead of rain escapes his still-wet hair and slides down his neck, glistening in the firelight. You follow it with your gaze, thinking about tasting him there, where his neck and shoulder meet.

Maybe you’ve got a chill.

That’s the only explanation for this madness.

You watch the subdued light from the flames dance over Nate’s back as he runs his fingers over the bottles lined up on the tiled counter. Dust motes flirt with the flame-lit darkness as he clears off the labels one by one, until he finds what he wants.

“Gonna have to eyeball the measurements a little,” he mutters to himself. A second bottle and then a squat jar appears on the bar. He ducks out of sight and doors open and close, then two heavy-bottomed, cut-glass tumblers join the line of bottles. Followed by an unopened bag of sugar, the Domino logo faded almost into nothingness.

You watch curiously as he chews his lip, then procures a third glass.

“Hey, hang this out the window a sec, would you? Don’t got any soda water, so rainwater will have to do.”

You take the glass and his fingers brush yours. Awareness skitters up your arm and you push the feelings down as you cross to the window you broke into. The rain hasn’t let up any, and a streak of lightning forks across the moody grey sky as you stick the glass out. In no time, it’s full and you dutifully bring it back.

“Thanks.”

You stand at the bar like a patron as he mixes bitters, rainwater and bourbon, shaking in some sugar, then lifting one glass to his lips to taste. Firelight cracks across the facets of the intricately cut glass, orange and red rainbowing for a moment, and for a heartbeat it’s magical - the handsome man mixing cocktails in an abandoned hotel while the rain hammers outside and the flames dance across coals to keep you warm.

He twists open the jar of cherries with a pop, sniffs the contents. “Huh. Still good. Gotta love the number of preservatives they used in the 80s.” He plucks out a cherry for each drink, then slides a purple and gold napkin on to the bar and sets your drink atop it, cool as anything, like you’re not temporarily squatting in a near-derelict hotel in the middle of nowhere while the elements batter the walls.

“That’ll be fourteen dollars.”

You snort. “Good luck with that.”

“C’mon!” Nate protests. “That shit’s vintage.”

“Yeah, I bet it tastes vintage.” But you lift the glass anyway, and so does he, and when he extends his towards you, it’s the most natural thing in the world to clink the drinks together. In a way, you are celebrating - you’re out of the rain. And you’ve made it this far, to an abandoned town that isn’t supposed to exist, at least, according to google maps and satellite images. The only proof, besides the carpet you’re standing on, is the dog-eared map Nate’s stuffed in his back pocket.

You both sip at the same time. The sugar keeps the bourbon from burning as it slides down your throat.

“Not bad for fourteen dollars,” you chuckle.

Nate grins at you. His hair is curling as it dries, one lock hanging over his forehead, giving him an even more boyish look than usual. He’s charming and adaptable and he has hidden talents, and fuck, you cannot allow this.

He sips his own cocktail, lips pursed for a second as he judges the contents. “Not my best. But then I used to work in high-end bars. The best gins, vodkas, rums, you name it. People knocking back measures of hundred-dollar whiskies like they could find that money down the back of their couch.”

“They probably could.”

“I’ll drink to that.” He lifts his glass and you clink it again. The fire crackles in the hearth and it’s weirdly cosy, weirdly…. Nice.

“Think the rain’ll let up any time soon?” you ask.

“Hard to say.” Nate squints out at the horizontal downpour, considering, and concentration looks good on him. For a flash you imagine him braced over you with that furrow between his brows, his body working to please yours, and a wave of heat courses through every fibre of your being.

This is a bad idea.

But bad ideas have never put you off before. You worked with Sully, didn’t you? That was surely the bad idea to end all bad ideas.

In contrast, a kiss is nothing. Right?

“You got any playing cards in that backpack?” Nate asks. “If we weren’t so wet, I’d consider exploring this place. But we’d better dry out some by the fire first.” He leans on the bar, chin on his gun-callused palm, elbow on the aged cherrywood.

“No cards. But I do have an idea of how we can pass the time.”

Nate’s gaze drops to your lips for a scant second before he meets your gaze once more. “I’m all ears.”

And you lean over the bartop and take his mouth. It’s as easy as that, and it’s as complicated as that. He lets out a little sound of surprise, a small half-gasp that stokes the fire inside you to burning point.

And with the first taste of Nate Drake - adventurer, historian, bartender - you realise that you’ve made a huge mistake, because one taste will never be enough.

-----

Tagging: @spooky-ghosts @babblydrabbly

Please DM or comment to be tagged! :)

#uncharted #uncharted 2021 #uncharted 2022 #nathan drake #multichapter #tom holland #uncharted fic #nathan drake fic

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elminx · 2 years ago

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How I celebrate the harvest, tomato season, part two

At the end of August last year, I shared a post about the varying ways that I use the overabundance of tomatoes that inevitably flood into my life at the end of summer here in the Northeast. My partner and I have a share with our local CSA Farmshare and during the height of the tomatoes season, we might pick up 8-10 heirlooms, 2-3 quarts of cherry tomatoes, 1-2 quarts of salad tomatoes, and some plum tomatoes every week.

It's too many tomatoes to eat but we sure do try!

Still, I'll let you in on a little secret: the only thing in existence better than eating a meal made with fresh tomatoes at the height of tomato season is opening a can of tomatoes preserved in the height of the tomato season in the dead of winter.

With this in mind, one of my harvest rituals is to get together with a few of my coven members and have a canning party. A number of my friends have the same farm share as I do so by our combined powers, we can produce enough tomatoes to make quite the assortment of delectables for the winter ahead.

The secret to having a good canning party is twofold: too many tomatoes to want to cut all by yourself and a fun potion to make and drink for your friends.

Enter my Blueberry Cleanse and Protection Potion because who doesn't need a little cleanse and protection in your life? This is a riff that I am doing on a cocktail that I shared earlier - this time around we doubled down on that protective energy of blueberry with a blueberry gin/syrup and I used this wonderful Italian Volcano Organic Lime Juice to act as my cleansing agent.

The result was spectacular. A strong blueberry flavor that wasn't too sweet (despite a lot of blueberry simple syrup) that balanced nicely alongside the bitter lime.

To Make this Cocktail you Will Need:

Blueberry & Lime Cleansing & Protection Potion

2 oz. Blueberry Gin or Vodka (We used Short Path Summer Gin)

1 oz. lime juice (We used Italian Volcano bottled lime juice)

1 oz. Blueberry simple Syrup

1-2 dashes of lime bitters (optional)

Combine and shake over ice - remember to add in your intentions during this process. Serve in a martini glass with blueberries and a sprig of garden sage for garnish

This drink is truly fabulous - full to the brim with blueberry flavor but nicely balanced by the sharpness of the Volcano lime juice. The great thing is that you can adjust the ratio of these ingredients to make the drink sweeter or more sour to your tastes!

Now you have friends over, you've been covered in tomatoes (I assume) and you need something to eat to keep you motivated and help to soak up all of that liquor.

My new favorite summer dish this season is tomato pie. This recipe was given to me by a friend who has a copy of it from an old newspaper column titled "For Humans Only" (I think it might be from the Boston Globe but am not sure). The OG recipe, which I modified quite a bit, was attributed to somebody named Betsy Burns.

For this pie, you want the freshest tomatoes that you can find. I used some large heirloom tomatoes as they have a lot of substance (are "meatier") so I thought that they might hold up to the cooking better which seemed to work out. I used two large heirloom tomatoes but this will change depending on a lot of factors.

Tomato Pie

For the Crust: 2 cups all-purpose flour 2-ounce cheese, grated (I used Mexican blend) 1 tbs sugar 1/2 tsp salt, or more to taste 1/2 cup butter, melted 1 cup milk or milk substitute For the Filling: Fresh Tomatoes, sliced thinly and pre-salted Chives Basil, fresh or dried 1/2 cup mayonnaise 3/4 cup cheese (again, I used a Mexican blend)

Preheat your oven to 400f. Combine crust ingredients (be sure not to overmix if using gluten flour) - let sit for 10 minutes. Pack into pie plate then add a layer of tomatoes, chives, and basil. Continue to layer tomatoes, chives, and basil until your pie plate is full. Mix together mayonnaise and cheese and spread on top of tomatoes. Cook for 30 minutes and serve immediately.

There are a lot of ways that I can see to change up this recipe. The original version called for making a crust out of Bisquick + milk, so I suspect that your go-to biscuit recipe would work just fine. I used all-purpose gluten-free flour. If mayonnaise is not your thing, I suspect that chevre would be a worthy substitute (I'll be trying that soon!).

This recipe comes together super quickly (great for when you are otherwise busy with a canning project), tastes great, and can easily be made gluten-free. Sadly, I was too absorbed in the canning and the eating at this point in my project to take photos but I highly suggest making this dish if you have the time and inclination.

#witchblr #words #mine #kitchen witchery #kitchen witch recipes #harvest season #tomatoes #blueberry #cocktails #potion making

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lightblueminecraftorchid · 3 years ago

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Here’s my attempt at being a recipe blogger:

My father is far from perfect. I am unused to his calm, and he is unused to my independence, and we are still learning to grow around each other again. But I love him, and he loves me, and time has somewhat softened the harshness of his anger. At least, his anger, when directed at me.

When I was very young, I loved to experiment. I have not precisely lost this instinct with age, but I have tempered it. Now, when I want to try something new, I talk it out first. I plan. Not so when I was younger; I tried whatever I thought might work, and noted whether it failed, with little thought to repercussions.

The financial situation my family was in when I was little is quite different from what it is now. Before my mother began working a job that paid more than daycare cost, money was tight enough to stretch my parents’ tempers taut. McDonald’s was a luxury little heard of, and food was whatever was cheap. To my memory, we never used a food pantry, but that was the extent of the pride our budget preserved. As such, ingredients for recipes were treasured. Flour, sugar, milk, and eggs stretched meals, and were not to be wasted. If we were really lucky, they might occasionally deign to become a tasty cake or biscuit.

It was an unsupervised afternoon, and I desperately wanted a biscuit.

In a shocking twist of events, microwaved flour and milk alone does not a flaky biscuit make. Nor a tasty one. I got lightly scolded; Mom was more concerned with getting to the grocery store before they closed, and was too busy chivvying me out the door to ask too many questions about the limp blob of dough in the microwave. Hastily, between buckling seatbelts and turning the key in the ignition, she clarified that biscuits needed an oven to brown.

It was an unsupervised afternoon, and I desperately wanted to make cupcakes.

In a shocking twist of events, baked flour and milk alone does not a tasty cupcake make, even if it looks like batter in the bowl. I’d added a cup of sugar and thought it sufficient. Given that I’d added many cups of flour and milk, I was wrong.

I did not escape punishment so easily that time. Dad sat at one end of the table, and I sat at the other. Between us, the metal curve of the mixing bowl gleamed in the lamplight, the tip of a short spoon handle peeking over the rim. The disgusting, useless batter was as viscous as the tension in the air, as choking as the sobs caught in my throat. My father had no reservations about screaming to get his point into a seven year old’s thick skull. I may as well have had cupcake batter for brains, wasting so much flour on a nonsense project. I certainly had just as little sense.

And for the love of everything holy, why hadn’t I thought to use a recipe?

It was an unsupervised afternoon, and I desperately wanted cookie dough.

Experience had made me cautious, and I delicately lifted individual spoonfuls of flour from the crockery. Each flip of the spoon dumped powder unceremoniously onto the smiling face of Thomas the Train Engine, grinning up from the bottle of the microwave safe bowl. Flour and sugar in equal parts, and enough melted butter to make it stick. Butter, I had discovered, tasted far better than water in baked goods. Smelled better, too.

I’d read that raw flour could make someone sick, so into the microwave the crumbly mixture went. Heat made it lose structure, and grease coated the bottom of the bowl. I left it on the counter to cool as I wiped away every trace of granulated crime on the countertop. We’d moved houses, and money wasn’t scarce enough to go rifling through flour jars. Surely, nobody would notice the difference if I was careful.

The counters were clean, and between grainy spoonfuls of dough, I ran my tongue between the crevices in my teeth, reveling in the sensation of crunching sugar. Afterwards, I ran a paper towel over the inside of the bowl, and left it in the sink. Strategically, I left a box of cereal on the counter. Then I remembered I was hungry. The cereal box was considerably lighter when I finished.

Mom came home first, thankfully, and scolded my brother for going through the cereal so quickly. I kept my mouth shut, and tried not to look at the staircase. Upstairs, hidden on my dresser, was another bowl of cereal. I knew it was the despised chicken chili night, and I knew there’d be a fight and an ultimatum, and I intended to save face. I would not go hungry that night if I had something to say about it.

It was months before anyone noticed the missing bowl, and I explained it away by saying I’d packed it for my camp mess kit last summer.

I grew older, and my parents found better jobs, and my father found himself a new interest in making homemade meals. Now that we had some money, he could afford to buy pizza ingredients, rather than a frozen pizza. He found new recipes, and in order to finish dinner on time, had anyone old enough to follow instructions lend a hand in the kitchen. I was certainly old enough then.

I learned the success of reading a recipe; the pizza dough was far too puffy and bland, but it was properly cooked, and we ate like kings. The next time, Dad tried again, adding less sugar and more salt. We docked the dough with vigor, and with the pepperoni grease of victory coating my tongue, I learned when it was time to call a recipe a liar.

It was an unsupervised afternoon, and I desperately wanted apple pie.

I found a recipe for the pie crust, cutting the butter with my fingers as one ought to for biscuits. We had no disposable gloves; I wrapped my hands in plastic grocery bags, rather than subject my hands to raw dough. It worked a treat. In the innovative pattern of the modern age, the pie crust was microwaveable, and I was able to turn my attention to the filling.

I was practiced, ten years of science under my belt. Baked goods need an oven to brown, unless you are very skilled at using a microwave. The proper ratios were just as important as the proper ingredients; for a thick sweet filling, I should use plenty of sugar, and a thickener besides. Ingredients shouldn’t be wasted; if I messed up my filling, I would need to adjust it, not throw it away. Therefore, I should plan my filling before I start assembling it, and make sure we have the needed supplies. I should keep a neat workstation, and clean as I go; my father hated a sink full of dirty dishes almost as much as he hated a sticky counter. If I don’t clean as I go, I’ll almost certainly forget, and that won’t be good for anyone.

And, for the love of everything holy, I would not use a recipe.

Some time ago, when I was making various iterations of cookie dough, I got the idea to try toasting it in our little toaster oven. The top got very brown and bubbly, but the buttery dough never solidified enough to become a baked cookie, and I turned to experimenting with the ingredients. Along the way, I’d tried introducing more flavor, shaking in cinnamon and cloves and seeing if it tasted better toasted. And once I’d run out of spices, my eyes fell onto the bottle of lime juice in the fridge. A lime cookie, I thought, would be delicious.

In a shocking twist of events, lime juice does not taste like lime when baked into cookie dough. It tastes somewhat like green apple flavoring. Now, with an apple pie filling to tackle, my plan began to take shape.

Apples, skinned, cut with an apple slicer and chopped into chunks.

Lime juice

Water (for dilution)

Sugar (both brown and white)

Cinnamon

Ginger

Nutmeg

Cloves (a little bit)

Mix in saucepan so that liquid just covers the apples and mixture appears heavily spiced. Simmer until apples are easily pierced with a fork. Add cornstarch little by little, stirring as you go. Clumps will form. Do not panic. Cook and stir. The lumps will resolve themselves. If they don’t, scoop the mixture into a large microwave-safe bowl and microwave it for a minute or two; mixture will thicken and lumps will be gone.

Scoop into baked pie crust

Take a new, unbruised apple, and cut with apple slicer. Using a paring knife, turn the thick slices into thin ones. Shingle slices atop the pie in a spiral. Optionally, bake until the slices are browned and translucent

Clean as you go, and wash all dishes. Let the saucepan cool before washing; the temperature difference between the water and the hot metal can damage the pot. Don’t let dishes sit too long, or they’ll become harder to clean.

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n7punk · 3 years ago

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Hi! Sorry if this is personal, feel free not to answer, but do you think your tattoo experience differs from the norm because of EDS?

Okay normally I don't like to talk about my condition because it's personal so no reblogs on this, but this is something I really want to address in case anyone with EDS who is considering getting a tattoo reads this.

You have to warn your tattoo artist, but no. My skin is stretchier than the average person's, so I always go into a tattoo warning the artist "Hey, my skin is more elastic than average and I might bleed a bit more, but it's no big deal, just be careful with stretching it". Given that warning, I've never had any problems.

You absolutely have to make sure you have a skilled artist (my first tattoo is my least favourite because the lines aren't the cleanest, and I attribute that to the artist, because I have others with perfectly clean and more complex lines done by others) but you should be doing that anyway. It's just more critical if you have EDS, so it means more time researching and also more expense to pay someone with the skills.

I also warn them I might get faint, but that I've brought candy and will just need to pause to re-up my blood sugar in that case (because of the POTS). Basically, make sure you bring a water bottle, eat a good meal and drink plenty of water beforehand, and then drink water and up your blood sugar throughout and afterwards and you should be fine.

Anyone who says you can't do, hm, just about anything because of EDS is full of shit. I had a surgeon tell me she would never operate on me because of EDS. Two years later, I had top surgery with a different doctor and had a great recovery. There are things that I can't do because of my EDS, but EDS as a condition does not stop everyone with it from getting or doing anything, that's down to your personal health.

I've heard some people say the colour/lines bleed a bit more on their tattoos and they've attributed that to EDS, but I haven't experienced that, so who know. It's just something to be aware of. I've noticed exactly 0 colour bleeding or fading (all my tattoos still look like they're only a few weeks old to me, but they are all lineart and the oldest is only five years old) which is something that I've attributed to the EDS (we tend to visually age more slowly due to the collagen stuff, so it makes sense to me that my tattoos are more preserved too). In particular, my black lineart is still black - it hasn't taken on a blue or green tinge, like black ink is known to do with age. I only have one colour lineart tattoo, and it's only six months old, but that tattoo artist even warned me the colours I chose wouldn't pop well and I think they look gorgeous and standout.

Yes, some of my tattoos are raised (scarring means that when you run your fingers over them you can feel the raised lines of the design, even if you can't see it), but I knew they would be when I went in and that can happen to any/everyone. My largest tattoo in particular is raised to the touch, but I think all of them look beautiful.

In short, the steps may be a bit different and I have more to consider, but I think my tattoos are just as beautiful as they would be if I didn't have EDS, and the only barrier to getting them is finding a skilled enough artist to handle my skin's unique qualities.

#hnnnnnnnnnnnnnnnnng GOD i want another tattoo now #ask #anon

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anothertastelesstetrahedron · 3 years ago

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Descole headcanons maybe 👀

Did someone say Descole? 👀 I’m just gonna put the whole thing under the read more cut, since this ended up being a very long post - and I mean looooooong - like almost 3000 words long. Major spoilers for most of the games - mainly the Descole Trilogy (looking at you AL), but there’s also one UF one.

Des has terrible handwriting. I just think it would be funny if that's the one thing he cannot change about himself while impersonating someone else. He can manage faking signatures, but free writing as someone else? He has to try very, very hard to get that (nearly) right. Tbh for most of his roles that’s also hardly a problem, so he doesn’t bother.

He dehydrated/had a heat stroke at least once while in full costume. There must be a reason why Raymond tries so hard to make sure the AL gang takes water bottles, sunscreen and so on with them. Des has no self-preservation instinct (unless having Raymond around counts as Des taking care of himself?) He also probably almost died in Monte d’Or due to the heat.

Des beat up those guys who hurt Layton in UF. Listen, no one is allowed to hurt his bro except for him.

The first thing Des did after AL was visit Umid - after getting the much needed medical treatment. Because I absolutely love their interactions he promised to do so. It would be funny for him to show up in full costume as well.

Des eventually got used to Kietz (because the cat is now living with Raymond and Des. You cannot change my mind about that) At first he hated Kietz. Des is basically the old cat in the Bostonius that now has to get used to the new one lol

I know it was just the writers having no idea about Des’ backstory in LS but I still can’t stop thinking about how Hershel felt that Descole (in full costume) was familiar. So what if young Hershel Bronev actually liked to dress up in a costume similar to the Descole one? And that had left an impression on young Theo...

I also still cannot get over the fact that Des knows how to make Layton the perfect tea. Well, he had Raymond make it, but still. How does he know what kind Layton likes? Theory one: Layton’s taste hasn't changed from when they were kids. Theory two: He stalked observed Layton’s tea-drinking activities. Maybe he even posed as a waiter sometimes to find Layton’s favourite tea.

Des had kept track of how Layton was doing for a long time. He also was very close to introducing himself a couple of times. Obviously he never did. One reason why he decided against it was certainly to keep Layton away from everything. Des had given him the chance to live a peaceful life, so he obviously didn’t want to risk that. But that’s not all to it. Though Des hated himself for even feeling that, he was a bit jealous. It’s not that he regretted his decision from back then, but he still couldn’t help feeling that way. Plus, Hersh was a reminder of his past life. So while Des had his family that was another reason why he didn't approach - though in the beginning, he had actually thought even more about talking to Layton. However, Des had really tried to let go of his revenge and thus also his past - so Layton couldn't be a part of Sycamore's life. And if that wasn’t bad enough, he also couldn't help but think about their father whenever he looked at Hersh. He knows that’s not fair, but it’s what it is. The same way he thinks about Bronev whenever he sees his own eyes in the mirror. After his family’s death and after he became Descole he stopped approaching Hersh altogether and kept his distance. Not only because, again, he wanted to keep Layton out of all of this - even more so than before, because Des had already lost his family again, so losing Hersh was not an option (I write even though Des tried to kill Hersh himself hjasdjd)-, but also because he was afraid of how disappointed Layton would be were he to find out about all the things Descole had done. Des feared that he’d hate him.

Relating to one point in the previous point, Des absolutely hates mirrors. His reflection is bearable while being dressed as Descole, but he still avoids them like the plague. Even more so as AL Desmond. He also absolutely hates it when someone compliments his eyes - the thing he hates the most about his appearance.

Relating to that, I know Des’ glasses are just for show, but what if they are optical glasses nevertheless? Like, he cannot stand seeing clearly (especially since he ran into Bronev a couple of times and he absolutely doesn’t want to see that guy’s face). Maybe it’s also to help him distance himself even further from the others - especially Layton(?).

Des only possesses one photo of his family. It had been in his wallet when they died. I am just gonna assume Targent blew up his house, leaving Des with almost nothing. As much as he wishes to have the photo with him at all times, it's far too dangerous to do so while being Descole. Maybe Raymond keeps it safe? Or Des just keeps it in Desmond’s office? Maybe that was one of the things he actually liked while being Desmond again, at least he actually could carry the photo around this time.

Des lies a lot (obviously) - also to himself. (This is also me just trying to make his writing make more sense, since it often seemed to me he was written by 4+ people who didn't tell each other what they’ve written). I am thinking of that one bonus scene in MM where Des acts all empathetic towards Randall. “Just the thought of those poor parents, desperately looking for their own child.” That line does sound a lot like something Des himself knows too well… And then, one moment later, after Randall has left, Des just admits to himself that he’s just using Randall. (srsly writers??) I’m not saying that’s not right, because he’s certainly using him - no point in sugar-coating that - but he’s also very much trying to distance himself from Randall and his issues and reminding himself to focus on his goals and to not get distracted. Because Des does care. And I also think that he could have achieved his goal without Randall, but when he had learnt that Layton lost his best friend, Des tried everything in his power to get him back.

What is Des’ “true self”?

That is the one question I’m thinking about the most. It’s probably gonna get a bit complicated now… Let’s see if I can make my own words make sense (I really tried haha). For clarity's sake I’m gonna use three different names now: First, we have Des - the name I’m gonna use for the “true(est)” version of him - whoever that really is. Then we have Desmond - the AL Desmond Des “played” during AL. And, finally, there is Descole which is of course the Descole “role”.

Des has some serious identity issues - because of course he does. Descole started as a role (Des is even literally wearing a non-practical costume) that served a specific purpose. Des initially “created” Descole to have an outlet for all his rage and despair - and to get back at Targent without revealing himself. And I imagine some characteristics of Descole are things Des added, because he wanted Descole to appear a certain way different from how Des presented himself outside the costume. No one was to find who was behind the mask after all, so Descole had to act differently. Descole’s arrogance comes to mind, like that one just strikes me as not (fully) being Des himself. Des pretty much hates himself and blames himself for a lot of things. But Descole is also much more than a simple role. He’s very much a part of Des himself - it’s Des' own anger and his own feelings Descole is based on after all. Over the years, the lines between Des and Descole got more blurry. And now Des pretty much cannot tell the difference anymore between the things that make him him and the things he had just put into the Descole persona. So while Descole was initially based on parts of Des himself, over time Des truly lost himself in Descole who had become its own thing as well. Think method acting gone completely wrong - or right?

In a similar yet also opposite way, (AL) Desmond is also a role Des played during the game. Des said that he had just assumed Desmond’s identity again to get close to Layton and use him (which I don’t believe is 100% true, because I am convinced that a part of Des wanted to be saved. And also longed to see his brother again - and wanted Layton to like him), but it does make me think that Des mostly runs around as Descole. Obviously Des had kept the Desmond persona alive enough for Desmond to be regarded as a world-famous archeologist. But then again, it clearly doesn’t matter in the PL-universe if people don’t do their jobs.

I still do not know how much of Desmond is the “true” Desmond. Even if Des based Desmond on how he used to be with his family, there’s still the question how close Des actually comes to that. Memories can be deceiving and I doubt Des remembers exactly how he used to be. So maybe Desmond’s speaking style, his mannerism could be an act instead of that being Des’ true (past) self. Or which I like better, it’s a confusing mix between “lie” and “truth”. Some things are exaggerated (people tend to romanticize the past, so even with his family Des(mond) might not have been as nice as he presents himself to be as AL Desmond). Some aspects are more or less really Des(mond) and some other things are just stuff Des added to the Desmond role - consciously or not.

Let’s take this thought even further. When Des tried to leave his revenge behind and concentrate on his family, was that Des(mond) really his true(est) self? Or did Des play a role during that time as well (at least partly)? Des cannot let go. That has been shown throughout the games. So while he had tried to put Targent behind him, he might not have been able to do that completely. Thus he buried some things deep inside him and concentrated on “playing” Desmond Sycamore. Who might be the person he wished to be(?).

Long story short, I think that maybe AL Desmond is an idealised version of the Desmond Des used to be. Des acted like how he used to be while his family was still alive - or as much as possible, since he absolutely cannot let go of the pain completely. So his AL Desmond appearance could also be how he had looked like back then. I honestly do not even know if AL Desmond is the “true face” under the mask. Or if Desmond is also kind of like a “costume”. His appearance could be inaccurate as to how present Des really looks like. Descole’s character model also makes no sense. Like the hair that is sometimes visible doesn’t really look like Desmond’s most of the time after all. So is Descole wearing another wig? Is Desmond? I kind of like the idea that Des met Layton with his true appearance, so I’m on the fence here. Maybe he’s not wearing a wig, but extensions?I very much like the idea of Des appearing with his true face though… So I am kind of reluctant to have Desmond look too different from Des. Plus, Layton could have noticed if Desmond was in fact wearing a wig and that might have made Layton suspicious. But maybe Des dyed his hair a bit, and/or is wearing extensions? Maybe he actually already has grey hair, who knows. I certainly don’t.

However, I also believe that Desmond is far less of a role than Des probably thinks/admits. Over the course of the game, he might have lost himself in the Desmond role in a similar way to how he has lost himself in Descole.

Des' time as AL Desmond changed him for sure. And he does act differently as Descole after he changed into the costume than in the previous games. (I’m gonna make a whole separate post about how the German version uses different forms of politeness - and Des does speak rather … strange/different after his revelation than in other games… Again, I know that that’s just the writers being the writers, but where is the fun in that?)

Present day Des has probably no idea who his true self is anymore… Him “playing” Desmond further complicated things. Which parts did he make up, which parts are truly him? I don’t think there’s an easy answer to that… But that also makes Des so fascinating to me. I also really wonder what name he prefers after AL…

As much as I like the idea that Des himself came up with the plan to approach Layton as Desmond, I also very much like the idea that it had been Raymond instead who had suggested it. Raymond probably has to listen to a lot of Des’ angry rants. And after hearing another one about Layton seeing through one of Des’ disguises, Raymond came up with the idea to just go as himself next time. Partly also because Raymond knows Des better than anyone else and he knows how much Des longs to see his brother again - even if Des himself doesn’t admit that.

Des has acquired quite a lot of scars over the years… He does fall down a lot, so it’s bound to happen. He was probably wearing a fair bit of makeup in AL to hide some of them - in addition to his visible lack of sleep. Speaking of, I don’t think Des slept all that much during AL. He probably has nightmares that wake him up screaming. No way he could (or would want to) explain that to the others. Maybe that’s what he has been doing while he was not with the gang. He was taking a much needed nap… Or ...

… or he goes into the one room in the Bostonius that’s completely sound-proof (because that surely exists) and just screams (and cries) for a bit. In full Descole costume. He cannot bear being Desmond and being around the others at all times. He needs to have an outlet for his emotions.

Des really tried to retain his (emotional) distance from everyone in AL. I noticed that in the beginning he hardly ever said anything while I was clicking everything (and I hope believe that I’ve really clicked everything for potential Des dialogue). But he says more over time. It also takes a long time for him to talk about his family. So maybe that’s him slowly warming up to the others. Des was also probably still figuring out how to be Desmond (again). In a way, I think Desmond was one of his easiest yet also his most challenging role he ever had to “play”. No one is more familiar to him and yet also a total stranger. Plus, he had to be extra careful not to reveal too much. Can’t have been easy (which is why he needed to go scream for a bit sometimes).

He feels immensely guilty about caring for Aurora. He was especially reluctant to get closer to her, but he also just couldn't help caring for her. Because she reminded him of his daughter. He just feels very conflicted as he got more and more attached to her, not only because he knew he would eventually betray her, but he felt like in caring for Aurora he was betraying his daughter in a way… This guilt could apply to Flora as well when he eventually meets her.

One day after AL he found the Popoño he had bought for Aurora. He keeps it close ever since.

His revenge is achieved after AL, so there should be no reason for Descole to continue existing. But I don’t think Des will be able to let go of Descole right away. The AL ending shows that anyway. I feel him putting the mask back on in his last scene makes sense for him. He still cannot bring himself to leave Descole behind and he also very much still cannot bear to see his father’s eyes whenever he looks in a mirror. It would have been too sudden for him to just put all the pain behind him. Des’ revenge was basically also the one thing that defined his whole life. And Descole has been a part of his life for a long time as well - the pain and anger that led to Des creating Descole have been inside Des long before his family got killed. I can’t imagine it easy to just let go of all of that. Des is truly lost at the end of AL. He has lost his purpose, the one thing that made him go on. And he needs to figure out who he is himself. Even more so after his whole posing as Desmond again. I like to think that Des will be able to let go of Descole eventually, but that will be a slow process and not something that’s gonna happen overnight. Instead he’ll probably put on the costume fewer and fewer times until, eventually, Descole just disappears. Maybe he’ll stop when he runs out of costumes lol. No matter what, it’s gonna be a long road for Des to be able to heal… (And he should totally go get back to Layton and apologise to Layton and to a loooooot of other people and then they both go to therapy)

#well that descoleated quickly I guess...#finally answered after a long time - sorry for the wait #thank you so so much for the ask - I obviously love rambling about my dear Des <3 #I really hope this makes sense #I struggled a lot with certain parts (especially that super long Who is Des anyway? part)#headcanons aka me rambling on and on about Des <3 #I have a LOT of thoughts about him #jean descole #professor layton #professor layton spoilers #azran legacy spoilers #Descole breaks tumblr #tastelesstetrahedronthings

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