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quitealotofsodapop · 1 year ago

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Was thinking of FFM, specifically the bit about the island being effectively isolated from the outside world. That means it's entirely possible for different strands of plant life that otherwise went extinct or had evolved different characteristics remain in suspension, only affected by the things Wukong himself brings onto the island.

Pigsy is a food connoisseur. He only uses the freshest ingredients. In Century Egg Au and Slow Boiled, he effectively becomes a parental figure to Wukong. One, who would very much likely make many a trip to FFM to check up on Wukong. Same for TMKATI except Wukong doesn't live in the mountain in that one and therefore there's less reason to visit. Imagine how he'll react when he realizes the mythical island not only has the freshest ingredients but the rarest as well!

Pigsy seeing an isolated island with some very tasty looking rare tree fruits from the view of Sandy's ship, only to learn that it has a impassable magical barrier:

He's ok to let the matter slide... for now. He reasons with himself that whatever is on that island is better off without his mitts on it.

Until he's shaken awake by a very excitable Tang, holding a book on island isolation and evolution, rambling at a mile a minute about how the plant and animal life on the sheltered island has likely evolved completely separate from the outside world, and if this island is part of the fabled lost country of Alolai - then it likely is teeming with wildlife that evolved after the mythical Floods and Burning.

Pigsy, groggy: "Tang... how'd you get in my room???" Tang, highly-caffienated: "I haven't slept in two days!" Sandy, texting: "Is he at your place now?"

Eventually after forcing the scholar to calm down and take a rest before his heart gives out, Pigsy is told something that really tickles his inner connoisseur.

Tang: "Before it was introduced and selectively bred, potatoes could only be encountered in remote areas of the Andes mountains." Pigsy: "And?" Tang: "Imagine if you discovered the next potato." Pigsy: *squeal of intrigue!*

Needless to say, Pigsy has his own Nerd Moment™ the first time he actually touches down on the island and recognises a bunch of rare species.

Pigsy, side-tracked by a tree: "Sweet Chang'e! This is looks like a button mangosteen! I've never heard of them growing this far north! The skin is more red-orange though, maybe it's a branched variety back when the islands were connected to the mainland? Button Mangosteens taste closer to tangerines than their purple cousins, I wonder if that intesifies based on colouration." Sandy, delighted for his friend: "You seem to be having lots of fun!" Pigsy: *nodding happily*

He's equally delighted in the TMKATI au to have "Such a resourceful employee!" when Wukong comes back from his visits to the island bearing gifts. It caught him off guard the first time though.

Wukong: "Hey boss, I got you something." Pigsy, opening a box: "Wu... are these fresh truffles?!" Wukong, wondering if he did something wrong: "Yeah, why? Did I mess up? I overheard you talking about wanting to have enough to experiment with and-" Pigsy: "No no! I'm... I'm so grateful, I don't even know what to say... How did you even afford these?" Wukong, genuine confusion: "Afford? I just gathered a bunch from the lime orchard at home. There's hundreds of these things - I don't like 'em personally cus they taste like dirt to me. I normally just toss them in the hotpot when I run out of the chicken-tasting ones." Pigsy: "Excuse me."

I hc that in the direct aftermath in returning to FFM during the White Bone Spirit chapter of JTTW; Sun Wukong did a lot of gardening and farming in order to ensure that his people would have a sustainable source of food. Probably convinced Zhu Bajie to "show off his super-cool 9-Toothed Rake" to start the farmers off.

He also plants a bunch of super-rare and super-divine plants on the island that he picks up in his travels.

Wukong, chilling on a tree clearly not native to the island: "What? I like using the leaves as nesting material."

And lets not mention the super rare species of animals that managed to survive/escape the Burning.

FFM probably has an undiscovered wild cat or two that Sandy accidentally befriends.

#lmk century stone egg au #the monkey king and the infant #the monkey king and the infant au #lmk pigsy #lmk aus #lmk tang #sun wukong #lmk sandy #lmk #lego monkie kid

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go-scottishgal14 · 3 months ago

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from The New York Times...

Inside Meghan’s Real Kitchen, Away From the Cameras...

Cooking with the Duchess of Sussex as she navigates her rebrand from recovering royal to domestic goddess.

By Julia Moskin

Julia Moskin interviewed Meghan in her home kitchen in Montecito, Calif.

April 2, 2025Updated 12:25 p.m. ET

Meghan, Duchess of Sussex, is already anticipating pushback on her banana pudding.

“I know some people will be upset that I took out the wafers,” she said, crushing Nilla wafers with a rolling pin rather than layering them in with vanilla pudding and sliced bananas. “But I like them crumbled on top.”

On a bright morning last week at her home in Montecito, Calif., Meghan roved between the garden, where Prince Harry stopped by the strawberry patch in Birkenstocks to say he was getting on a work call, and the vast, well-worn kitchen where her mother, Doria Ragland — graceful in jeans, white T-shirt and silver nose ring — rummaged for breakfast in the double-wide refrigerator.

“Grandma Jeanette would have used instant,” Meghan said, referring to Ms. Ragland’s mother, as they tasted a batch of homemade pudding flecked with vanilla. “But she would have loved this.”

Last month, in a new Netflix series, “With Love, Meghan,” the duchess gave the world its first look at the remake of her life from broken royal bride to triumphant domestic goddess. She and Harry fled Britain and its relentless criticism in 2020 to settle as a family in this safe, sunny, affluent enclave. But the show has brought some of that darkness back to her door.

Like Gwyneth Paltrow, Chrissy Teigen and other celebrities who have cooking and lifestyle brands, Meghan doesn’t have professional culinary training. Last week’s visit — the first time a reporter was invited into her kitchen — showed that she is a passionate home cook who knows her way around a vinaigrette, is quick with a lemon zester and deft with a knife. (I was allowed in on the condition that no photographs were taken in, or of, the house, for reasons of privacy and security.)

At 43, with boundless enthusiasm and big Charlotte York energy, she is still figuring out her public identity, while pitching it to a global audience. Her decision to do so may read to some as entrepreneurial or endearing or narcissistic, but you can’t say it isn’t a big swing.

It’s about to get bigger. On Wednesday morning, sales went live for As Ever, Meghan’s line of food products priced from $12 to $15, including baking mixes, honeys and internet-famous jams — which, to her dismay, are labeled “fruit spreads” because of F.D.A. regulations. They all sold out within an hour, a spokeswoman said. (The brand was initially announced as American Riviera Orchard, but was reportedly changed after trademark challenges.)

Last week, Meghan announced that she would host a new podcast series, “Confessions of a Female Founder,” and started a ShopMy channel where fans can buy the clothing and products they see her in onscreen, from head (Lottabody’s Control Me Edge Gel) to toe (CND Shellac).

“With Love, Meghan” presents her in a series of idyllic scenes (none of which were shot in this kitchen — a nearby house was used as a studio), cooking, crafting and planning tea parties. But anyone who thought that truffle popcorn and balloon arches would be uncontroversial was wrong.

When the show appeared, the millions who have long felt entitled to critique Meghan as a member of the British royal family were free to judge her as a wife, mother, cook, decorator and hostess. And many did, calling her saccharine, inauthentic and uninspiring. She was compared to Hannah Neeleman of Ballerina Farm and other influencers riding the tradwife wave, who glamorize old-fashioned “women’s work,” like feeding chickens and cooking breakfast, that many women have no desire to return to.

The best episodes frame Meghan as a respectful student of chefs like Alice Waters and Roy Choi. In others, she is the teacher, demonstrating recipes like pasta salad and entertaining tips to a series of friends, who are charged with showing enthusiasm while she hands them a raw fish or ties a bow on a gift bag of peanut-butter-stuffed pretzels. Those episodes came in for the most mockery.

Some criticism was more pointed: Social media posts zeroed in on her Le Creuset pots, claiming they were too expensive for many Black women to afford and more ostentatious than traditional cast-iron. In response, Black women began posting photos of their extensive Le Creuset collections online. The journalist Michele Norris came to Meghan’s defense, asking: “Why is anyone surprised or disturbed that she would have beautiful color coordinated cookware? Does anyone drag Ina or Martha for their cookware?”

In an interview, she noted that singling Meghan out for not using her “real” kitchen is also illogical. “Every set is a performative kitchen,” said Ms. Norris, who hosts a podcast about cuisine and culture. “I think she manages to present an authentic version of herself within that artificial space. What’s so bad about someone wanting to share their joy?”

“Everybody has somebody or something they want her to be,” said the chef Carla Hall, who was a model before she was a chef, and whose culinary credentials were also questioned when she started her television career. “There’s no winning that game.”

Which raises a question: Why would someone who has for years endured the worst kind of public attention put herself back under the microscope?

One reason, of course, is money. The production deal Meghan and Harry signed with Netflix in 2020 ends this year, and most of their other recent efforts — documentaries about polo and Harry’s Invictus games — flopped. But Netflix is betting on her: The show has already shot a second season, and the company is an investor in her As Ever brand.

And despite the criticism, in the past month millions of fans have showed up for her. According to Netflix, the show was in the top 10 in 24 countries in the week after the premiere, with 2.6 million views. Many of the clothes on Meghan’s ShopMy page sold out within hours or days. Since Jan. 1, when she started a fresh Instagram account (she deleted the old one shortly before marrying into the royal family), she has gained 2.7 million followers.

The other reason is personal. “I need to work, and I love to work,” she said, pointing out that until she met Harry, she hadn’t been without a job since she was 13. With two young children to raise, she said, “This is a way I can connect my home life and my work.” (Prince Archie is 5 and Princess Lilibet is 3; they are sixth and seventh in line to the throne.)

She’s hoping to do that without feeding the fires of tabloid headlines and online gossip. Befitting a global brand chief, members of her team comb comment sections and social media so she doesn’t have to. When I told her about the Le Creuset controversy, she was baffled. “This is a thing, in 2025?” she said, throwing up her hands and turning to her mother.

“Everyone is coming in hot these days,” Ms. Ragland, 68, said calmly. Then the women moved on to discussing more important business, like whether a person needs an air fryer, why immersion blenders are so good for soup and whether Grandma Jeanette filled her hand pies with dried or fresh apples.

Meghan is upbeat, charming and always on message when fielding questions from a reporter. But she is clearly bothered by accusations that she is unrelatable and out of touch. She may be living a fairy tale, but not all that long ago, she was a not-very-famous actress on a medium-popular TV series. She was divorced, in her mid-30s and unsure where her next job or home would be.

“Don’t they know my life hasn’t always been like this?” she said, gesturing at the sweeping views and sleeping dogs.

A Cook’s Progress

When Meghan was growing up in Los Angeles, her mother worked long hours and had little time for home cooking. But Ms. Ragland was raised with a strong food tradition.

Her father, Alvin, had roots in Tennessee. “My father carried a bottle of Red Rooster hot sauce everywhere he went,” she said.

For her mother, Jeanette, as for many Black women of her time, cooking and gardening skills were a given. At home in the Crenshaw neighborhood, Meghan said, her grandmother grew collard greens and tomatoes in the yard, whipped up hand pies from scratch after dinner and did nearly all her cooking in one cast-iron skillet.

As a self-described latchkey kid, whose parents were divorced, Meghan loved to pick up fast food — Jack in the Box curly fries were a favorite — and go home to watch back-to-back cooking shows on Food Network. “Or I’d go to Grandma Jeanette’s after school,” she said. “She made the best after-school snack: Kraft grilled cheese on white Wonder bread,” Meghan recalled, dreamily. “All that butter.”

Ms. Ragland’s work as a travel agent meant that the two took frequent weekend trips, trying out Oaxacan street food and Jamaican roadside jerk, and sought out Thai restaurants around Los Angeles.

Meghan started cooking for friends as an undergraduate at Northwestern University, with a Rachael Ray recipe for grilled cheese sandwiches upgraded with fontina cheese and sliced pears.

“At 20, in a tiny little apartment in Evanston, serving that sandwich and a bottle of Two-Buck Chuck — that was when Trader Joe’s was getting big — we all thought it was so fancy,” she said.

In the years that followed, she threw dinner parties in Toronto, where the series “Suits” was shooting, started a lifestyle blog called the Tig and taught Prince Harry how to roast a chicken. (Ina Garten’s Perfect Roast Chicken, to be specific, which they were making together when he proposed.)

She used her short-lived royal platform to conceive and publish “Together: Our Community Cookbook,” a collection of recipes by women who lost family members in Grenfell Tower, the West London high-rise that was consumed by a catastrophic fire in 2017. In a Substack newsletter last month, the royal chronicler and Meghan skeptic Tina Brown described the book as a moment “when her culinary and lifestyle interests fused with an authentic charitable initiative” and “a PR slam dunk.”

Chicken Nuggets to Chantilly Cream

A hundred miles north — and a world away — from her grandmother’s kitchen, Meghan rinsed strawberries from the garden, sliced and macerated them in sugar, lemon juice and zest to layer in with the pudding and banana slices.

Unlike the sleek white kitchen in the show, this kitchen — designed and built by the previous owners — has a weathered wooden island (in addition to a marble one), a well-used Viking stove and classic accents of blue-and-white tiles.

There’s an old-fashioned butler’s pantry with cabinets holding glasses and tea sets, and a modern pantry stuffed with carefully organized ingredients and snacks. Shelves hold cookbooks by Giada De Laurentiis, Yotam Ottolenghi and Toni Tipton-Martin, and a well-thumbed copy of “From Seed to Skillet,” the 2010 classic by the celebrity gardener Jimmy Williams about creating and cooking from a home garden. And just outside the door, a framed picture of Harry as a boy with his mother, Princess Diana, holds pride of place.

Meghan is quick to admit she has a lot to learn. The house is equipped with two pizza ovens that are mostly dormant, and she said her first attempt at sourdough bread was both boring and traumatic enough to send her back to bakeries.

“There are professionals who do that better than I ever will,” she said.

When it’s just her and the kids for dinner, she said, she often relies on chicken nuggets, veggie burgers and Tater Tots (the freezer is stuffed with them).

What may help her stand out in the crowded field of food influencing is her eye for detail. Calligraphy and gift-wrapping skills she developed to pick up extra money are now put to work in leveling layer cakes and fluffing salads, just so. She truly cares which direction the radishes are pointing on the charcuterie board, and she really does sometimes transfer takeout food onto serving dishes (I have seen the platters).

To finish the pudding, she got out the hand mixer to make Chantilly cream — the vanilla-spiked, sweetened whipped cream that would give the dessert its name: Chantilly Lili, after the 3-year-old redhead who had just arrived home.

Ms. Ragland said she still wasn’t convinced that she needed a hand mixer of her own; she has a KitchenAid stand mixer at home in Los Angeles. The duchess rolled her eyes at her mother, as daughters do.

“My mom still has Grandma Jeanette’s cast-iron skillet,” she whispered to me. “That’s what I really want.”

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majesticcatherine · 3 months ago

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@the-empress-7 @sassyfrassboss @the-cat-with-the-emerald-tiara-1 @brf-rumortrackinganon have you seen this? from her latest interview with N. Y. T. It’s filled with her trying to make out that she was raised by her maternal grandparents/close to them, copying Catherine’s Vogue photos, giving a toddler Chantilly cream etc.

Meghan, Duchess of Sussex, is already anticipating pushback on her banana pudding.

“Grandma Jeanette would have used instant,” Meghan said, referring to Ms. Ragland’s mother, as they tasted a batch of homemade pudding flecked with vanilla. “But she would have loved this.”

Meghan places a stemmed coupe glass of banana pudding garnished with cream, strawberries and mint on a marble surface, where another stemless cup of pudding rests.

Meghan’s take on her grandmother Jeanette’s banana pudding includes fresh berries and lemon.

It’s about to get bigger. On Wednesday, sales go live for As Ever, Meghan’s line of food products priced from $12 to $15, including baking mixes, honeys and internet-famous jams — which, to her dismay, are labeled “fruit spreads” because of F.D.A. regulations. (The brand was initially announced as American Riviera Orchard, but was reportedly changed after trademark challenges.)

Meghan’s new line of food products, As Ever, includes her internet-famous jam, priced at $12 to $15.

A group of people, including Prince Harry and Meghan, clink glasses over an ornately set outdoor table dressed with flowers in a scene from Meghan’s show.

Many critics have called her new Netflix show, “With Love, Meghan,” unrelatable and inauthentic.

Which raises a question: Why would someone who has for years endured the worst kind of public attention put herself back under the microscope?

Meghan leans over a wooden fence and smiles for a portrait.

More is coming from Meghan: In addition to a new podcast, she’s already shot a second season of her Netflix show.

“Don’t they know my life hasn’t always been like this?” she said, gesturing at the sweeping views and sleeping dogs.

A Cook’s Progress

When Meghan was growing up in Los Angeles, her mother worked long hours and had little time for home cooking. But Ms. Ragland was raised with a strong food tradition.

Her father, Alvin, had roots in Tennessee. “My father carried a bottle of Red Rooster hot sauce everywhere he went,” she said.

Ms. Ragland’s work as a travel agent meant that the two took frequent weekend trips, trying out Oaxacan street food and Jamaican roadside jerk, and sought out Thai restaurants around Los Angeles.

Meghan started cooking for friends as an undergraduate at Northwestern University, with a Rachael Ray recipe for grilled cheese sandwiches upgraded with fontina cheese and sliced pears.

Meghan and Prince Harry kiss near a barren tree as Meghan holds one of their dogs on a leash.

Prince Harry and Meghan in Britain. They left in 2020 and ultimately settled in the sunny, wealthy enclave of Montecito.

Chicken Nuggets to Chantilly Cream

“There are professionals who do that better than I ever will,” she said.

When it’s just her and the kids for dinner, she said, she often relies on chicken nuggets, veggie burgers and Tater Tots (the freezer is stuffed with them).

A still from Meghan’s show, “With Love, Meghan," shows her slicing plantains and placing them on a parchment-lined sheet tray in a studio kitchen.

“With Love, Meghan” presents her in a series of idyllic scenes, which were shot at a nearby house that was used as a studio.

“My mom still has Grandma Jeanette’s cast-iron skillet,” she whispered to me. “That’s what I really want.”

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milich96 · 30 days ago

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i can never unfollow you bc when a new thing comes out like clockwork i find the whole orchard's worth of yaoi being reblogged by you and it is vital to my tumblr experience. godspeed.

I'm like a truffle hunting dog but for old man toxic yaoi

#anon #ask and you shall receive #this is my job at the Tumblr factory and i love it #have to draw them soon

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tokensofmyconfections · 2 years ago

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Hi, my name is Elva and I'm helping my Grandpa run his bakery and sweetshop while my parents work on fixing up the house more.

We are just starting out, so hopefully our shop earns a good reputation for our good food made with the recipes my Grandma gathered in her youth when she went on her Pokémon journey!

Tokens of my Confections menu

Seasonal baked goods

Miltank Cream Cheese Pound Cake (have to specify since some people are allergic to miltank milk and we have to take special orders for versions made with either Bouffalant or Gogoat milk)

Bluk berry and Lavender Cake

Snickerdoodle Cake

Mint Chocolate Cake

Chocolate Marble Nanab Cake

Vertical Nomel Cake

Giant Cinnamon Roll Cake (as big as a maximum size wagon wheel)

Double Chocolate Crinkle Cookies

Molasses Cookies

Maple Syrup and Brown Sugar Cookies

Soft Molasses Cookies

Soft Snickerdoodle Cookies

Neapolitan Cookies

Red Velvet Triple Chocolate Cookies

Applin Shaped Apple Blondies

Nomel Bars with Shortbread Crust

Chocolate Peanut Butter Cheesecake Bars

GuinnessBars (lots of Guinness beers used for this, you will smell the alcohol when you walk into the shop, be warned)

Cream Cheese Kalos Toast Casserole (Grandma’s middle finger to my late great aunt since this was made as a dare when she was 16 years old) (same rules at the Pound Cake)

Apple Cider Donuts

Spudnuts

Twenty Pound Breakfast Casserole (this is a take home dish or a meal you share with friends at the dining room, please don’t take it as a challenge to eat the whole thing by yourself)

Spring Quiche with Chopped Sausage

Soups (offered during the cold spells during spring)

Mulligatawny Soup

Lancashire Hot Pot

Mincemeat

Hairst Bree

Cock-a-Leekie

Wooloo Heid Broth

Drinks

Pomeg Fizz

Mix Berry Punch

Lavender Lemonade (it’s very purple because of the lavender syrup)

Apple Cider (spiced or muled) {apples picked by my grandma with her neighbor’s Appletun, Fritters, help} (only not here during summer)

Chai

Apple Cinnamon tea

Herbal tea blend: Cherry Blossom Cosmo (Bright pink and fun-loving with the taste of cherry and berries.)

Herbal tea blend: Harvest Apple Spice (Orchard-ripe apples and berries infused with warm baking spices)

Herbal tea blend: Vanilla Rose (A medium-bodied white tea with upfront notes of sweet vanilla finishing with floral notes.)

Candy

Peanut Butter Fudge Cups

Homemade Chocolate Eggs

Lopunny Tails

Pidove's Nest Treats

Chocolate Angel Food Candy

Potato Candy (recipe from 1933) (staying)

Black Cheri Swirl Fudge

Bunnelby Treats

Sprinkle Fudge

Nomel Bark

Soft Chewy Caramels

Spritzee Nests

Layered Mint Candies

Delphox Wands (pretzel sticks dipped in colored chocolate with translucent sprinkles)

Marbled Orange Creamsicle Fudge

Lavender Fudge

Egg-Shaped Cookie Dough Truffles

Homemade Peanut Butter Cups

Sour Candy Drops (using the vintage candy machine molds of Staryu, Finneon, and Tynamo)

Chocolate Bunnery and Bunnelby

Pulled Taffy with Sea Salt (twenty eight flavors)

Pastel Chocolate Mint Patties

Ube Candy

Rose Water Brittle

Honeycomb (harvested from the local Combee farm that’s right next to the apple orchard Fritters the Appltun lives at)

Brigadeiros

Marzipan

Saffron Wepear lollipops

Lollipops (made with the same mixes at the Candy Drops)

Vanilla Fudge

Old Anville cream pull candy

#first post #bakery #sweetshop #pokemon #pokeblogging #pokeblog rp #pokeblr #rotomblr #will be updated per season

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pacifictruffle · 2 years ago

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Electroculture: The Plant Growth Stimulation

Electroculture is a unique and innovative approach to stimulating plant growth that has been gaining popularity in recent years. This technique involves the use of electrical currents and fields to enhance the growth and productivity of plants, and it has been shown to have numerous benefits in agriculture, horticulture, and landscaping. Electroculture has the potential to improve crop yields, enhance plant health, and reduce the need for pesticides and fertilizers. Additionally, this technique is eco-friendly, cost-effective, and easy to implement. As such, it has become a popular option for farmers, gardeners, and plant enthusiasts worldwide who are seeking a sustainable and innovative way to enhance plant growth and productivity.

While Electroculture has shown promise as a sustainable and innovative approach to plant growth stimulation, there are also several challenges and limitations associated with this technique. One of the main challenges is the lack of standardization in terms of electrode placement, electrical parameters, and other variables. As a result, it can be difficult to compare results between different studies and to optimize the technique for specific crops and growing conditions.

In conclusion, Electroculture represents a promising and innovative approach to plant growth stimulation that has the potential to revolutionize agriculture and horticulture. This technique offers numerous benefits, including increased yields, improved plant health, and reduced reliance on pesticides and fertilizers. Additionally, Electroculture is eco-friendly, cost-effective, and easy to implement, making it a popular option for growers worldwide.

If you’re interested in learning more about Electroculture and how it can benefit your plants or crops, contact Stephanie Jarvis today! With Pacific Truffle Growers, you can explore the potential of this innovative technique and discover how it can be used to enhance your yields, improve your plant health, and reduce your environmental impact.

#electroculture #pacific truffles #truffle orchards #truffle trees #black truffles #gold truffles

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flygefisk · 1 year ago

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man. joked abt raspberry n truffle being long lost sisters and. that doesnt really fit w lore as truff is Considerably older but it would be cute if they were like,, some kind of related. they're probably friends at least anyway- rasp is a chocolatier n truff runs a little cafe out in the orchard (largely for non/semi dragons) so it tracks that they'd collaborate sometimes

#raspberry is the nocturne truffle is the tundra #truff is a vampire just a v cute one #shes a good couple centuries old #n rasp is like... mid/late 30s i think

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entropy-worldbuilding · 2 months ago

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so, if you know anything about humans in this setting, it's probably that Earth got... kinda massively fucked up, and rather than abandoning it, humans built it into an ecumenopolis after cleaning out the atmosphere. So you might wonder: where's food come from when the entire planet is a single, massive, interconnected city?

the answer is the same place that most of the oxygen being replenished in the atmosphere comes from: huge farms growing several different species of bio-engineered super-algae. some of these algae species are designed for optimal oxygen production. they're also used for terraforming barren worlds that already have atmospheres. the ones we're interested in, however, have specifically designed symbiotic relationships with similarly engineered bacteria, and mass-produce all manner of proteins and free amino acids for synthesis into various other proteins.

these proteins are then used to artificially synthesize any non-plant ingredient, or those that are just a pain in the ass to farm anyway - meats and other animal products, truffles, silphium (revived from genetic traces found on some ancient dishware), and so on.

as for stuff that is easily farmable, the arcologies that people live in have community farms, gardens, orchards, and so on.

these raw ingredients that are produced from algal proteins are typically done on demand. food is still prepared the same way humans have for thousands of years, beyond the source of some of the ingredients.

also, food is free. because people need it to live. same with housing and all the utilities and all.

#worldbuilding

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siodium · 5 months ago

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here's part 2 of vday fryday!! (ㅅ´ ˘ `)

we went to check out the traveler's factory stamp caravan. finally, they're having an event in sg!!! unfortunately, it was very unremarkable. there was hardly any TN stuff available for sale, and the free-to-use ink stamps were nothing special. i was expecting there to be some sg exclusive stamps at least but oh wellll. (ᴗ_ ᴗ。) wouldn't recommend checking it out unless you've never been to any TN store in japan before.

then i rly needed my bbt fix (it's not an addiction ok) after spending many hours in the sweltering heat. we found out that there's a new bbt chain from hk called silk at orchard?? i think they specialise in milk tea but i wasn't about to risk it all before dinnertime, so i got a fruit tea (starburst) instead. it was not bad!! very refreshing. perfect healing drink after being out in the sun.

as expected of vday, most restaurants were packed at dinnertime. we decided to eat at supply & demand, and we were sO LUCKY to be the cut-off point for ppl who don't have reservations omg?? almost had to starve. there was a free table for us at 7.45 pm, and we agreed to take it even though we'd have to vacate it by 8.30 pm. even though we ordered almost immediately after getting seated, the kitchen forgot to prepare my pasta order??? so it came out at exactly 8.30 pm. ( ˶°ㅁ°)!! good thing they didn't ask us to leave or anything. food review under the cut if anyone's interested~

it was getting pretty late after our meal, so we were gonna head off wHEN WE SAW A FRIEREN HANGING CHARM GACHA AT TOKYU HANDS!!! we stayed til almost closing, just gambling one pull at a time. somehow, we managed to get two sets of frierens, ferns, and starks??? the luck was lucking!! ٩(^ᗜ^ )و ´- i didn't get the pouty fern and sleepy frieren charms that i wanted, but getting the entire trio was satisfying enough so i can't complain.

supply & demand food review ↓↓↓

garlic truffle fries 🍟

super fragrant!! i usually pick out any chunk of garlic (regardless of size) from my food if i can see them bc i rly don't like the sharp flavour, but koko said the roasted garlic pieces were ✨special✨ in this dish, so i gingerly put one in my mouth and chewed......... and ??? i rly like it??? it's not pungent or intense at all??? so good!!

lumache aglio e prezzemolo 🐚

i.e., escargots stuffed with garlic parsley butter and served with garlic bread. it's my first time having escargots in their shelled forms, so i needed a bit of training to get the meat out with the tools provided. learnt the skills in no time though!! meat was juicy, and the pesto was flavourful~ may have acquired a liking to escargots now. they were kinda fun to eat.

aglio olio e peperoncino with mushroom and spinach 🍝

I FORGOT TO ASK FOR NO SPICY so it turned out to be quite spicy. still finished it, as much as i could!!! the taste is ummmm of pain.

koko got the al vino bianco in white wine with clams. it looked good....... i didn't try but maybe i'll get that one next time. (i miss the vongole pasta i had in netherlands, and i haven't found anything similar to that in sg yet.)

#log #yo the number of bouquets i saw girls holding eVERYWHERE #EVEN IN THE TOILET THERE WERE SO MANY #very slay #thank u for the gift!!! uwu

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go-scottishgal14 · 3 months ago

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Inside Meghan’s Real Kitchen, Away From the Cameras

Cooking with the Duchess of Sussex as she navigates her rebrand from recovering royal to domestic goddess.

Meghan in her garden in Montecito, Calif., where she grows produce that she uses in her cooking.Credit...Adam Amengual for The New York Times

By Julia Moskin

Julia Moskin interviewed Meghan in her home kitchen in Montecito, Calif.

April 2, 2025Updated 12:25 p.m. ET

Meghan, Duchess of Sussex, is already anticipating pushback on her banana pudding.

“Grandma Jeanette would have used instant,” Meghan said, referring to Ms. Ragland’s mother, as they tasted a batch of homemade pudding flecked with vanilla. “But she would have loved this.”

Which raises a question: Why would someone who has for years endured the worst kind of public attention put herself back under the microscope?

“Don’t they know my life hasn’t always been like this?” she said, gesturing at the sweeping views and sleeping dogs.

A Cook’s Progress

When Meghan was growing up in Los Angeles, her mother worked long hours and had little time for home cooking. But Ms. Ragland was raised with a strong food tradition.

Her father, Alvin, had roots in Tennessee. “My father carried a bottle of Red Rooster hot sauce everywhere he went,” she said.

Ms. Ragland’s work as a travel agent meant that the two took frequent weekend trips, trying out Oaxacan street food and Jamaican roadside jerk, and sought out Thai restaurants around Los Angeles.

Meghan started cooking for friends as an undergraduate at Northwestern University, with a Rachael Ray recipe for grilled cheese sandwiches upgraded with fontina cheese and sliced pears.

Chicken Nuggets to Chantilly Cream

“There are professionals who do that better than I ever will,” she said.

When it’s just her and the kids for dinner, she said, she often relies on chicken nuggets, veggie burgers and Tater Tots (the freezer is stuffed with them).

“My mom still has Grandma Jeanette’s cast-iron skillet,” she whispered to me. “That’s what I really want.”

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winenoodle · 7 months ago

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Domaine François Raveneau, Chablis Montée de Tonnerre 1er Cru 1999

Twenty five years on. Yellow-gold. Mature nose, rich and slightly gourmand, gives oatmeal, white truffle, musky orchid allied to a feast of lobster boil. On the palate this is delightfully plump, with ripe orchard fruit, lemon confit, and a marrow-like minerality. Its gras richness is sustained by a timely delivery of acidity that lifts it through the finish. Last bottle on a case. Now.

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vapehk1 · 1 year ago

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Discovering the Best Escobar Flavor: A Delightful Journey

When it comes to savoring the best Escobar flavor, the options are as varied and colorful as a candy store. Whether you are a seasoned vaper or a curious newbie, finding the perfect Escobar flavor is like embarking on a whimsical taste adventure. Buckle up, because we're about to dive into a flavorful escapade that will tickle your taste buds and leave you craving for more. The Sweet Symphony: Fruity Flavors Galore Fruity flavors are the rockstars of the vaping world, and Escobar's lineup is no exception. Imagine biting into a juicy peach on a hot summer day or savoring the tangy zest of a fresh lemon. Escobar offers a plethora of fruity flavors that transport you to an orchard in full bloom. Peachy Paradise: This flavor is like a summer romance in a bottle. Each puff is a burst of sweet, succulent peach that dances on your tongue. It's the perfect pick-me-up for those who love a bit of sunshine in their vape. Citrus Circus: For those who crave a bit of zing, the Citrus Circus flavor is a must-try. With hints of lemon, lime, and orange, it's a citrusy carnival that will keep you coming back for more. The balance of sweet and sour is spot on, making it a favorite for many. Exploring fruity flavors is like embarking on a tropical vacation without leaving your couch. The vibrant, natural notes are perfect for those who enjoy a refreshing, light-hearted vape. Decadent Delights: Dessert-Inspired Dreams If you have a sweet tooth, Escobar's dessert-inspired flavors are sure to satisfy your cravings. These flavors are like dessert without the calories—what's not to love? Vanilla Velvet: Imagine indulging in a rich, creamy vanilla custard with every puff. Vanilla Velvet is smooth, luxurious, and utterly irresistible. It's like having your cake and vaping it too. Choco Bliss: For the chocolate aficionados out there, Choco Bliss is a dream come true. Each inhale is a velvety chocolate experience that melts in your mouth. It's like savoring a decadent chocolate truffle, minus the guilt. Dessert flavors are perfect for winding down after a long day or pairing with your favorite cup of coffee. They offer a comforting, cozy vibe that feels like a warm hug in vape form. Minty Fresh: A Breath of Cool Air For those who enjoy a refreshing, clean vape, Escobar's minty flavors are the way to go. These flavors are like a cool breeze on a hot day, providing a crisp, invigorating experience. Mint Magic: This flavor is the epitome of cool. With its icy, menthol kick, Mint Magic leaves you feeling refreshed and revitalized. It's perfect for those who want a straightforward, no-nonsense mint flavor. Spearmint Surprise: If you're looking for a mint flavor with a twist, Spearmint Surprise has got you covered. It combines the freshness of mint with a hint of sweetness, making it a delightful, well-rounded vape. Minty flavors are ideal for those who prefer a clean, crisp vape that leaves their palate feeling refreshed. They're also great for mixing with other flavors to create your own unique blend. Exotic Escapes: Unique and Unusual Flavors For the adventurous vaper, Escobar offers a range of unique and exotic flavors that are anything but ordinary. These flavors are like a ticket to an exotic destination, offering a taste experience that's out of this world. Tropical Tango: This flavor is a vibrant mix of tropical fruits that will transport you to a sunny beach. With hints of pineapple, mango, and coconut, Tropical Tango is a fruity fiesta in every puff. Mystery Melon: For those who love a good mystery, Mystery Melon is a tantalizing choice. With its blend of various melons, each puff is a surprise that keeps your taste buds guessing. It's a fun, playful flavor that's perfect for the curious at heart. Exotic flavors are a great way to shake things up and try something new. They offer a break from the usual and provide a fun, exciting vaping experience. Conclusion Discovering the best Escobar flavor is a delightful journey, much like exploring a whimsical candy store. This article takes you through an array of tantalizing tastes, from the juicy, summery notes of fruity flavors like Peachy Paradise and Citrus Circus to the indulgent decadence of dessert-inspired dreams such as Vanilla Velvet and Choco Bliss. For a refreshing twist, minty options like Mint Magic and Spearmint Surprise offer a crisp, invigorating experience. Adventurous vapers can enjoy exotic escapes with unique flavors like Tropical Tango and Mystery Melon. Whether you crave fruity freshness, sweet desserts, minty coolness, or exotic surprises, Escobar has a flavor to satisfy every palate. FAQs 1. What are the most popular Escobar flavors? The most popular Escobar flavors often include a mix of fruity, minty, and dessert-inspired options. Some top favorites are Red Apple, Watermelon Bubblegum, Strawberry Watermelon, and Gummy Bear. Each of these flavors offers a unique taste experience, catering to various preferences from sweet and tangy to cool and refreshing. 2. How long does an Escobar vape typically last? An Escobar vape's longevity depends on the specific model and your usage habits. Most Escobar disposable vapes offer around 2500 to 6000 puffs. For instance, the Esco Bars Mesh 2500 provides up to 2500 puffs, making it a long-lasting option for regular vapers. 3. Are there any unique Escobar flavors worth trying? Yes, Escobar offers several unique flavors that stand out. Some notable mentions include Blue Raspberry Lemon, which combines tangy raspberries with zesty lemon, and Mango Twist, which blends juicy mango with a creamy, menthol finish. Another exotic choice is Kiwi Guava, a tropical mix that brings a taste of the islands to your vape experience. 4. What factors should I consider when choosing an Escobar flavor? When selecting an Escobar flavor, consider your personal taste preferences, such as whether you prefer fruity, minty, or dessert flavors. Additionally, think about the strength and type of flavor, whether you enjoy complex blends or simple, straightforward tastes. Customer reviews and recommendations can also guide you towards popular and well-liked options. 5. Where can I buy authentic Escobar vapes and flavors? Authentic Escobar vapes and flavors can be purchased from reputable online retailers like VapeDeal, eJuiceDB, and VapeRanger. These sites offer a wide selection of flavors and models, ensuring you find a genuine product. It's important to avoid counterfeit products by buying from trusted sources. Read the full article

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savvytravelers · 1 year ago

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French River Itineraries

Journey Through France: A River Cruise Experience

Experience the charm and beauty of France with our exclusive river cruises. From the romantic allure of Paris to the sun-soaked vineyards of Bordeaux, our specially curated itineraries offer an immersive journey through France’s most picturesque regions.

Paris and Normandy: The Seine River

Cruise along the Seine River, passing beneath iconic landmarks like the Eiffel Tower. Discover the historic beauty of Normandy, with its rolling hills, ancient monasteries, and apple orchards.

Bordeaux Region: The Garonne, Dordogne, and Gironde Estuary

Explore the wine-growing regions along the Garonne and Dordogne rivers and the Gironde Estuary. Cycle past idyllic vineyards, visit majestic châteaux and enjoy the region’s renowned gastronomic delights.

Provence and Burgundy: The Rhône and Saône Rivers

Sail through the Burgundy countryside along the serene Saône River, known for its historic Beaujolais vineyards. Merge into the Rhône River to experience Lyon’s culinary wonders and Provence’s fragrant lavender fields.

Destination Highlights

Discover the top destinations and experiences on our French river journeys:

Paris: The City of Lights

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Why Cruise France?

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Our award-winning river cruise ships offer luxurious amenities, including French balconies, open-air whirlpools, and spacious sun decks. Enjoy fine dining at The Chef’s Table specialty restaurant, included in your cruise fare.

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We curate extraordinary excursions to immerse you in French arts, culture, and traditions. Attend exclusive wine festivals, explore artists’ havens, and search for truffles. All these experiences and more are included in your river cruise fare.

A Variety of Excursions

With up to six included excursions daily, personalize your experience in France. Choose from walking tours, guided bike rides, or culinary-themed tours, such as red wine and chocolate tastings.

France Itineraries

Choose from a variety of unique 7-night and 14-night Grand River Cruises, with most itineraries allowing for convenient back-to-back journeys and a 10% savings on consecutive sailings.

New for 2025: 14-night Grand Seine & Bordeaux

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Explore cities like:

French Riviera (Nice and Monaco)

Bilbao and San Sebastián, Spain

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Loire Valley, France

Paris, France

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Local Viticulture and Cuisine

Experience France’s iconic wines and regionally inspired cuisine aboard our ships. Delight in local flavors such as flaky croissants, French onion soup, Normandy seafood, and a variety of rich French cheeses.

Elevate your travel experience with our luxurious river cruises through France, offering a seamless blend of culture, history, and breathtaking landscapes!

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eyssant · 1 year ago

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A Culinary Journey Through Stockholm: Exploring Rich Flavors in Every Season

Stockholm, the vibrant capital of Sweden, is a city that offers more than just stunning architecture and picturesque waterfronts. For the food enthusiast, Stockholm is a haven of culinary delights waiting to be discovered. A culinary journey as varied as its seasons awaits you in Stockholm, where you can find everything from modern, inventive food to centuries-old, traditional meals.

Seasonal Flavors: A Taste of Stockholm's Weather

Stockholm's weather plays a significant role in shaping its culinary landscape. The city experiences four distinct seasons, each offering a unique bounty of ingredients that inspire chefs and home cooks alike.

Spring (Vår)

As winter recedes, Stockholm awakens with a burst of fresh flavors. Spring brings a sense of renewal, reflected in the dishes that grace tables across the city. Look for dishes featuring the tender, young shoots of asparagus, the first harvests of flavorful wild garlic, and the delicate sweetness of freshly sprouted peas. In restaurants and homes, you might find classics like 'Vårkänslor' (Spring Feelings), a dish celebrating the season with new potatoes, pickled herring, and sour cream.

Summer (Sommar)

Stockholm summers are a time of abundance, with long days that seem to stretch endlessly into twilight. This season brings a bounty of berries—lingonberries, blueberries, and the coveted wild strawberries. These berries find their way into jams, desserts, and savory dishes alike. Seafood shines in the summer, with crayfish parties (kräftskiva) a beloved tradition. Imagine tables filled with boiled crayfish, Västerbotten cheese pie, and crisp, fresh salads.

Autumn (Höst)

As the leaves turn golden and the air becomes crisp, Stockholm's forests offer a treasure trove of mushrooms and game. Chanterelles, porcini, and the elusive 'black gold' of truffles make their way into hearty stews and creamy sauces. Autumn also marks the beginning of the apple and pear season, with orchards heavy with fruit. Indulge in warm apple pie topped with vanilla sauce or explore the savory side with pork dishes accompanied by tart apple compote.

Winter (Vinter)

Winter transforms Stockholm into a winter wonderland, with snow-covered streets and a cozy atmosphere. It's a time for hearty, warming meals that fortify against the cold. Classic dishes like 'Ärtsoppa med Pannkakor' (Pea Soup with Pancakes) are a comforting staple, especially on Thursdays, a tradition dating back to the 15th century. Rich, meaty stews like 'Köttbullar' (Swedish meatballs) served with lingonberry sauce evoke cozy evenings by the fire.

Traditional Staples and Modern Innovation

While exploring Stockholm's culinary landscape, one encounters a blend of tradition and innovation. The city has a deep-rooted respect for its culinary heritage, evident in dishes that have stood the test of time. Yet, Stockholm's chefs are also at the forefront of culinary innovation, constantly pushing boundaries while maintaining a focus on local, seasonal ingredients.

Traditional Dishes:

Smörgåsbord: A quintessential Swedish dining experience, featuring a vast array of dishes from pickled herring to cured meats, cheeses, and savory pies.

Gravlax: This cured salmon dish, typically served with dill and mustard sauce, is a celebration of the city's abundant seafood.

Surströmming: For the adventurous, this fermented herring is a pungent delicacy best experienced outdoors due to its potent aroma.

Modern Takes:

New Nordic Cuisine: Inspired by the principles of using local, sustainable ingredients, this movement has put Stockholm on the global culinary map. Restaurants like the renowned "Fäviken" and "Oaxen Krog" epitomize this ethos.

Foraging Culture: With access to pristine forests and coastline, foraging plays a significant role in Stockholm's cuisine. Chefs and home cooks alike venture into the wild to gather ingredients like wild herbs, berries, and mushrooms, adding a fresh, earthy dimension to their dishes.

Exploring Stockholm's Food Culture

Exploring Stockholm's cuisine goes beyond just tasting the food. It's about immersing oneself in the culture that surrounds it. Visit local markets, such as Östermalms Saluhall or Söderhallarna, where vendors proudly display their fresh produce, meats, cheeses, and seafood. Engage with locals to learn about family recipes passed down through generations, or join in seasonal celebrations like Midsummer, where traditional foods are central to the festivities.

Fika: The Stockholm Art of Coffee Breaks

No exploration of Stockholm's culture would be complete without experiencing 'fika'. More than just a coffee break, fika is a cherished tradition of pausing, savoring a hot beverage (usually coffee or tea), and enjoying a sweet treat. Indulge in cinnamon buns (kanelbullar), cardamom-scented cakes, or almond tarts as you join Stockholmers in this daily ritual of relaxation and socializing.

In conclusion, Stockholm's culinary scene is a tapestry woven with the threads of tradition, innovation, and the rich bounty of its seasons. Whether you're savoring the tangy sweetness of lingonberries in summer or warming up with a steaming bowl of pea soup in winter, every bite tells a story of this beautiful city. So, pack your curiosity and appetite, and embark on a culinary journey through Stockholm—you'll discover a world of flavors waiting to be explored.

#stockholm #food #travel

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