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We always need the best people for enhancing our celebratory fun. And to add to the culinary expertise, we opt for the most reliable people involved in Food Truck Catering Melbourne. These folks are known to use the finest methods to make the best food for any event that we assign them with ease. Here are the benefits of hiring these specialists in the following ways: You will find various cuisines in their menu that will serve different dietary needs of every guest in your function or festivities. Guests can witness their food getting prepared at the hands of these masters, which will also add to the interactive indulgence and better ways to improve their own services. Food Truck Caterer Melbourne | Meat Mechanics Address- 28 Webster St, Point Cook VIC 3030, Australia Phone No- +61477610101 Website- https://meatmechanics.com.au/ map- https://maps.app.goo.gl/mXqmunTh5DcLRhkR6
There are a lot of things that foodies across the world do to satisfy their cravings. They know the value of Indian cuisine everywhere and how these foods entertain a lot of people in the best ways. There are the reasons why people visit the best Indian Restaurant given below: This cuisine has a variety of dishes based on the regional and cultural significance these foods carry. The spices add a lot of flavours which will add to the best indulgence you could ever have. These are some of the reasons why you should visit us and enjoy the best eatables you can ever ask for. The Grand Pavilion - Indian Restaurant in Ettalong Beach - Best Indian Food Address - 46 Picnic Parade, Ettalong Beach NSW 2257, Australia Phone No - +61243417234 Website - https://thegrandpavilion.com.au/ Map- https://maps.app.goo.gl/ZViLwYkvsKwa4Ui16
India is the holy land of spices that have influenced travelers across the world to start a spice trade. Its culinary history and offerings have always found a place in the hearts of food lovers across the world. Here are the reasons for the diners at the best Dining Indian Restaurant in Wollongong for opting Indian food: Diverse Traditions from Various Regions: If you check out Indian cuisine, you will see many dishes based on their regional roots. Their ingredients and style of cooking signify each culture and tradition. Healthy Ingredients and Cooking Methods: You will also find the health quotient of ingredients used in Indian dishes. They even use healthy cooking methods like grilling and steaming to make the dish more healthy for consumption. Asees Indian Restaurant | Best Birthday Party Hall in Wollongong 52/54 Crown St, Wollongong NSW 2500, Australia 0242250481 Website : https://asees.com.au/
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Spicy Sizzlers is your one-stop shop to indulge in a unique dining experience. They also offer various economical food services, including takeaway and online ordering. We are the best Indian restaurant in Penrith. Here are some justifications for tasting Indian food. Indian cuisine preserves the nutrients and purity of the food by using traditional cooking techniques together with freshly picked fruits and vegetables from the field. Indian cuisine frequently includes yogurt as an ingredient. Foods created from fermented milk aid in maintaining a healthy digestive system, primarily due to the helpful bacteria they contain. What makes Indian cuisine stand out as a completely unique draw is the warmth with which it is prepared and delivered. It takes a certain kind of compassion and generosity to make food for guests, who are revered as divine. Address: 64A 569- 595 High st Corner of Riley st &, Henry St, Penrith NSW 2750, Australia Contact: +61247226949 Mail: spicysizzlerspenrith@gmail.com Website: https://spicysizzlers.com.au/ Map: https://goo.gl/maps/3pEgt6HaB7rHG1Cf7
Cans of blueberry preserves, boutique, small-batch handmade bon-bons, organic wildflower honey with comb and Icelandic yogurt --- what do all these items have in common? I found all these items and more in the trash. It's no secret that I love trash. No, I don't mean the smelly, stinky and meant-to-be-actually-dumped kind of trash. The trash that comes from the pursuit of perfect capitalism (which, as it turns out, is anything but). My love of everything dumpster started a month before COVID19 did, just in time too. What's a better way to spend time than rescuing food, outside; a totally harmless and productive activity during a worldwide pandemic? The word "rescue" doesn't really sum up the breadth of what I would find and donate to one of many "community fridges" in my neighborhood. Still, it gives you an idea: I plunge my (usually) gloved hands into the womb of a typical black polyethylene 10 gallon bag, sometimes immaculately and serendipitously free of actual trash and full of boxes, cans or containers of various types of bougie foods, other times, not-so-immaculate. Here's an exhaustive list of items I can remember finding: -Jacques Torres 40-piece bonbon boxes -free-range, organic eggs by the dozen, in bulk boxes of around 10 cases per box -Siggi's, Chobani, Skyr, Fage yogurts (all types and flavors) -egg white omelets, ready-to-eat -all kinds of canned food (including organic beans, coconut milk, cranberry sauce, pumpkin pie filling, even dog food) -olive, coconut, macadamia, canola, sunflower oils -multivitamins, elderberry supplements, manuka honey cough syrup -vegan cheeses, tofu, tempeh, beyond meat, hot dogs, yogurt, tofurky (I remember this specifically since I eat all these as a vegan!) -pantry items: cases of all purpose King Arthur flour, Bob's Red Mill flours (teff, coconut, rice, risotto, oatmeal), crackers, snacks, chips, baking mixes, yeast) -prepared foods like pizzas, breads, sandwiches, wraps, Mediterranean meals (grape leaves, falafel, tabbouleh etc) The list goes on, but I won't since I think you kind of get an idea already. Everyone always asks me why I started dumpstering (sic) and I can pinpoint it to one moment: my craving for overpriced (read: bougie) French bread. I had to have it, I didn't want to pay for it. That's when I remembered: as a high schooler working at a bagel shop, I used to have to dump out all the end-of-the-day bagels and pizzas into the trash. Back then, I would cringe whenever I had to do this and actually enlisted my mother to come by for the bagels and pizzas to give out to our friends and family. When that became too much, I would sell them for $1 each in band class. I turned a pretty good profit, too: students are always hungry, which was great for business! So, I applied the same reasoning to the French bread. They must dump their breads out at the end of the day, right? Lo and behold, I visited their dumpster and found a bevy of boulangerie by the bag: baguettes, pastries, cookies, even cake, which I sadly couldn't eat as a vegan, but which I posted to my local Buy Nothing group to the delight of ecstatic carb lovers in my group! After that, I became galvanized to rescue not just bread, but anything and everything edible I could salvage. The waste was not only depressing, it angered me since the media was broadcasting about how there were food and supply shortages, specifically on flour, sanitizer and toilet paper. I was able to find all three in the trash on separate occasions (especially flour, which I found bags and bags of several times). When I was younger, my mother espoused the virtue of never wasting food, no matter the amount. The fact that companies were indiscriminately disposing of perfectly edible and overpriced (funnily enough, the more expensive something was, the more likely it was to be dumped since it was less likely to be purchased, gotta love capitalism) food spurred me to spring into action, on an obsessive-level of passion. After a while, I began to crave assistance and felt that there must be others who would have the same objective as I did. I created an encrypted chat group, which grew to over 50 members. Only a few people show sometimes, but it's still a salve to know I am not alone. Many times, while diving, unhoused or needy persons would come up to me and I always offered them anything I had found and directed them to the nearest community fridge. Time for a round of statistics: in the USA, a whopping 30-40% of the food readily produced is wasted. This doesn't account for food that hasn't yet entered the supply stream (think culled produce and animals deemed unfit for consumption due to appearance or perceived quality), rather, it's food that was already collected, packaged and manufactured. That's about $161 billion dollars of food waste in monetary value (from the year 2010). I hope I've made a dent in that number. I will keep dumpstering, long past COVID19, as long as I can.
When you're born and raised in the beautiful PNW, you know how the seasons are year - round. You've observed how the dreary, wet winters can go all the way into what should be the blossoming of June.\nAs a child into my teen years, the shorter days would take a toll on my self worth. When that was the case, my wonderful mother would take us to Nordstrom's Cafe in Clackamas every Friday for that tomato - basil - pick - me - up - cure.\n\nNothing compares to the delicate, bold flavors of roasted Roma tomatoes and fresh basil pairing with the most flavorful toasted baguette bites. This, in my head, will always be true bliss \u2014 especially on the never ending days. Every bite that entered my body was the warm comfort I've been needing since the warm fall days faded into long, soaked winter nights. Filling me up with warm courage to face the weekend, I'd take what I couldn't finish to go because I knew I'd need it again.\n\nThis creamy tomato basil soup will warm up every inch of your soul and bring it to life even on the coldest, dullest days! When I found out this easy, healthy version not only helps my husband and I stay motivated during the darker times, it's so much better than Campbell's! It's a child - proof recipe I love pulling out everytime it starts to feel like the Fall - idays!\n\nIngredients - Creamy Tomato Soup:\n\u20221 large yellow onion\n\u20223 large cloves garlic\n\u20221/4 Avocado (or Extra Virgin Olive) oil - normal or garlic infused\n\u20222 1/2 pounds Roma or tomatoes on the vine\n\u20221 large carrot - cut into chunks\n\u20222 teaspoons salt\n\u2022A few shakes of red pepper flakes\n\u2022Freshly ground black pepper\n\u20221/2 cup heavy cream (or chicken stock)\n\u202210 large fresh basil leaves, plus more for serving\n\u20221 block of Boursin cheese (or use heavy cream at the very end).\n\nIngredients - Parmesan and Garlic Crostinis:\n\u20221 French Baguette\n\u20224 tbsp butter\n\u20221/2 cup Parmesan cheese, hand grated or pre shredded\n\u20221 clove of garlic\n\u20221/4 teaspoon Italian seasoning\n\nBlending options:\nAn immersion blender is the easiest & safest way to pur\351e this soup, but I prefer a standard blender like my NutriBullet I use. It honestly works just as well \u2014 If opting to use a blender, please work in batches and make sure the feed hole or tube is open while blending so that steam (heat) can escape. Pur\351eing even a warm liquid could result in a messy (not to mention dangerous!) explosion, so work in 10-12 second intervals at a time!\n\nInstructions - Tomato Soup For The Soul with Blender:\n1. Preheat oven to 375 degrees Fahrenheit.\n2. (If using Boursin): place cheese block in middle of your sprayed casserole dish.\n3. Chop all your vegetables (tomatos, carrots, onion) into 1/4's and place them in the same dish with your Boursin!\n4. Place your garlic cloves in the dish - unpeeled.\n5. Drizzle on 1/4 cup Avocado / Olive Oil across your veggies & cheese block (make sure it covered every vegetable in that dish)!\n6. Season vegetables with your salt, pepper and red pepper flakes.\n7. When the oven's ready, place your dish on the bottom rack for 45 minutes or until vegetables have softened and tomatoes are splitting and sizzling.\n8. Take your pan of roasted vegetables out of the oven and place on top of the stove - add a pinch of salt to the simmering bliss - let stand for 10-15 minutes or until it's cooled down enough.\n9. When your all - in - one - pan has cooled down, put your vegetables (minus the garlic) and Boursin in a blender \u2014 we use our full size NutriBullet.\n10. Get your 3 garlic cloves and squeeze the tapered ends; the roasted garlic will slice out of it's peel with ease! Pop them into the blender.\n11. Grab those fresh Basil leaves (or 2 teaspoons of dried basil) and dash it into the blender with your tomato base.\n12. BLEND BABY!! I usually manually press and pulse the mixture to get it chopped up so it doesn't overheat!\n13. **If you want your soup to be thinner: Get 1/2 cup heavy cream or chicken stock (cooled) and add it to the mix: BLEND SOME MORE!\n14. Once you get it to the desired consistency of your choice (chunky or smooth), pour some soup into 2- 4 bowls & garnish with fresh basil, black pepper, and Parmesan cheese! Serve with a side of Parmesan Crostinis or crumble some on top for that satisfying crunch!\n\nInstructions - Parmesan & Garlic Crostinis:\n1. Preheat oven to 375 degrees Fahrenheit.\n2. Combine your 4 tbsp butter, Parmesan, and Italian seasoning into a bowl so you have this aromatic herb butter!\n3. Slice up your French baguette into 1/4\u201d slices.\n4. Butter each slice of bread with your DIY herb butter and place them on a baking sheet.\n5. Top each crostini with fresh Parmesan.\n6. Bake in the oven for 10-15 minutes (until the baguette crust is a crunchy golden brown).\n7. Serve hot as a side with your Tomato Soup For The Soul or crumble them on top for a delicate crunch!
I simmered with humiliation as Gram insisted on taking challah home from the diner. “Don't make that face. It's a shanda to waste like that mamaleh.” I didn't understand, but I do now. Wrinkly tomatoes become sauce and shriveled blueberries become compote. Gushy strawberries and sparkling wine remnants are summer sangria. Mealy apples and hard raisins become cinnamon-sugar oatmeal bars. Vegetables and fruit are sculpted to remove evidence of decay. You can freeze anything. Fresh spinach, as is. Onions, chopped. Grapes on the precipice of death, make for an amazing late-night snack. Greek yogurt in ice cube trays can use it to make ice-cold creamy smoothies. The pandemic exploded my anxiety. I was alone a lot and food was exorbitant, and mostly delivered, and with so many people suffering, it felt gratuitous to not be appreciative. I exercised freedom in the only way I knew how. Nourishment. I played with textures and flavors. I mixed hot and cold, sweet and salty. Diced bell pepper, mango chunks, tuna, and red pepper flakes. Smoked turkey, white-fleshed juicy peaches, bread and butter pickles. Oatmeal with almond milk and crunchy peanut butter and a soft egg, oozy yellow core dripping. I started with old chipped Pyrex and then, I upgraded. Vintage. An amber-colored etched bowl. I loved the way the sunlight played off its golden hue. I adored its weight. Delicate, iridescent plates, reflecting rainbows on my ashen-stained kitchen table. Miniature blush tinted bowls with the most feminine scalloped edges. Obsession with kitschy cocktail napkins. I hunted. I negotiated. I needed appropriate tools. I often worked through lunch, hunched over my laptop. Occasionally, I had the bandwidth and ability to chat with a friend or family. Whatever my company, I escaped into my creations. I savored. I cherished. During a hyper-stressful time, I allowed myself these few moments of joy. I couldn't explain this to anyone. How could I share that I found a portal into a right-side-up world through my culinary exploration? It felt shallow. Self-serving. Irresponsible. People had lost everything, and I had found respite in candied pecans and vegan mayonnaise doctored with sriracha and chunky sea salt. And so, the garbage pail salad was born. I affectionately titled my mid-day meals as such because nothing in my refrigerator or freezer ended up in the trash. I didn't have a savior complex, I don't, I just had a deep, burning desire to be mindful. Ironically, my meals mildly resembled salads but were mostly not. I felt comfort in knowing that each meal involved some sort of greens and so, the salad descriptor was reasonable. I am an equal opportunist when it comes to greens. Spinach, romaine, butter lettuce, broccoli slaw, shaved Brussel sprouts. I might not fight you for that last bunch of kale, but I'll definitely throw dibs on a meaty bunch of tangy arugula. It feels important to declare this point, to explain that greens were always a part of it. I had become the mistress of food conservation. The queen of combinations. The arbiter of complex taste arrangements. If I went astray, and I occasionally did, I bent my taste buds accordingly. Alexa, what's the quickest way to caramelize fruit? Alexa, what's the best way to store an avocado? Alexa, what's the safest way to defrost cooked turkey meatballs? I've always liked food. I've always been a live to eat rather than an eat to live kind of gal, but this was different. My garbage pail salads became my canvas. My clay. They became an act of self-love during a time when little else was feasible. I couldn't just peel open a yogurt anymore and throw in some granola. That felt rude. Many months have passed, and the world is still weird. There is some modicum of stilted socialization. There are fearless trips to the supermarket. Trader Joes! One can indulge in fine dining. I have every reason to abandon the garbage pail salads, but I don't. I hold steadfast to this tradition, this ritual that I've created and cultivated. I noticed very recently the acronym for my habit. GPS. This makes sense. When it was easy to get lost in the world, I found this odd but most perfect way to get myself back to me. Every time. I drew my own map. A large piece of parchment, meticulously folded, with handwritten scrawl across every inch. Fresh corn cut off the cob, stringy bits included for posterity. Crispy sugar snap peas with the ends still affixed. Lime sprinkled cashews. Hummus with everything seasoning in abundance. Pistachio ice cream drizzled with honey and coated in toasted coconut. A path paved with invention and patience and bravery. Also, humor and a lot of love. That's the thing about being human. Sometimes the world falls apart and we need to find ourselves through therapy or travel or relationships. And then, sometimes, just sometimes, we find ourselves in the most magical and real way, at the bottom of a pre-loved and oft-neglected crystal bowl.
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* This is just something that I quickly wrote back towards the beginning of the pandemic. I think it's still pretty relevant (though not as much as before), and I just wanted to post this somewhere lol * In the blink of a second, everything has changed. Something that I thought would never happen in my lifetime has taken the world by storm - a global pandemic. COVID-19 has struck and it seems that this virus won't be leaving anytime soon. So what does this mean for us teens? No school!! But while I usually can't wait until a break from school, this isn't something I can be ecstatic about - not when people are dying by the hundreds every day. In order to reduce the risk of catching the virus ourselves, my family and I have shut ourselves in our house. Not that we have much of a choice after Gov Pritzker issued the stay-at-home order. Our teachers gave us work to do at home to make sure we keep our brains active during this time, but there's only so much work they could give that wouldn't be too dependent on the internet - some kids don't have internet access at home (not that I'm saying I've finished everything cause I definitely haven't, but I'd rather not spend 16 hours doing work everyday). So what do I do with all this extra time…? At first, I had no idea what to do. I spent most of my time on my phone watching Youtube videos, kdramas, reading on Webtoon, etc. You know, the basic stuff I do when I want to waste time. Except there's simply too much of it to just do that now… So I had to find a better way to make use of this extra time. I decided to think about what I liked to do - yes, I had to think about it for a while because my brain had been consumed by school for too long. I made a list of these things; - Baking - Drawing/Calligraphy - Writing - Painting et cetera, et cetera … That's when I realized that I have waaaay too many hobbies (heh), but at least I've found a better way to spend my time now. This week I baked breakfast for my family; pull-apart cinnamon roll brioche. Yes, it's as good as it sounds (also as hard to bake). This was only my second time baking it, but I think I did a pretty good job… I also baked a batch of brownies yesterday and they're pretty much gone now - I don't know why, but that makes me happy. I did some calligraphy art to post on my insta, and I'm starting some sketches and paintings to decorate my wall. I can't wait till I start doing DIYs from Pinterest again! I feel like being locked in like this made me re-enjoy the things that I love doing. While I'm still stressed about keeping up with school stuff and making sure I stay safe amidst all this, I feel like I can breathe a bit and calm myself amidst the panic. It's hard to not panic when you can't go outside in fear of catching the virus. Right now, I'm just appreciating how kind people are, and how amidst this crisis, everyone across the globe has been united to fight against this common enemy. To keep my mind off of things that'll worsen my anxiety, I'm going to make sure that all the little side projects and ideas that I've had are completed during this time that I have. I'm not exactly happy about this situation, but that doesn't mean that I can't live through it without panicking. Right now, anxiety and panic is our enemy. I feel like preventing that panic and fear from taking over is what everyone has to do to help - even if you're not battling this virus at the forefront. Stay safe.
My relationship with food is highly complicated. Good food is woven into the very fabric of my personality. Nothing cheers me up more than a good meal. Food teaches you patience. Either waiting for the food itself to be finished, or being patient with yourself to master a meal. Food teaches you caution. You can hurt yourself a multitude of ways making one dish. Food teaches you passion. Safe ingredient choices aren't the most delicious ones. Most importantly, we need food. We can't survive without it. So why would food be at all bad? The very reason food is good, echos my problem with food. I like too much of a good thing. I lack self-discipline. Food takes over. I eat and eat until the frustration goes away. Until I am emotionally content and physically drained. I let my emotions guide me and not the physiological signals God has so carefully placed in my body. I am the target, and food is the enemy. But no longer. I will no longer stand in perfect silence; allow people to shriek, “you're not fat!”, as I ponder at the appearance in the mirror that is so far from my personal standard. Food may be the enemy, but I am the conqueror. Call me David, and picture Goliath as a huge potato. I will win. And food will bow before me.
I didn't cry when she got sick, or at the funeral, or at the graveyard. I didn't even cry when my mother brushed the hair out of my still dry eyes and held me as the undertakers wheeled away her coffin. Mom never said it, but she hadn't approved of our relationship from the first moment I brought Elise home. It wasn't that she didn't like Elise. What was there not to like in smart sweet Elise? Mom had tried to understand us, I knew that. I guess it doesn't matter anymore. The next morning, I awoke alone. The sun moved shadows across our bedroom while I just stared off the edge of my side of the bed. I was waiting for something, the smell of her coffee I think, but nothing came to snap me out of this fog. Was I supposed to be doing something? Breakfast, I guessed, though I didn't feel hungry; I didn't feel much of anything to be honest. I went into our pantry anyways and saw row upon row of canned sauces, fruits, and preserves she had prepared for the long winter ahead. The shelves were filled with Elise's preserves and her light curled handwriting. I picked up a Mason jar and stared through it without seeing the diamond shapes etched into the glass or feeling the paper label as my fingertips absently traced the word ‘strawberries' over and over. I didn't see the bags of flour and sugar or the boxes of her favorite cereal crowded together on the mint green shelves in the cramped little pantry. I was back in July, sweating as I hauled in another tray of fresh picked strawberries. She would have picked them herself like every other year if she had still had the strength. I smiled and laughed when I thought she was looking and stole glances at the scarf wrapped around her head when I thought she didn't see. I opened my mouth to ask her again why she was doing all of this and wouldn't she rather fly away somewhere to lounge on a beach? I closed my mouth without a word, we'd fought about it enough and her answer was always the same. “I don't want some crazy trip. That's not me. I just want every day I can have with you,” she would say. I knew she just wanted her life- a normal long life- and it was the only thing I couldn't give her. I hefted the jar turning it over and over in my hand, puzzled by the weight and feel of it like some alien artifact. The jar ate away the cold numbness wrapped around me and I couldn't push away the itching burning feeling rising from the pit of my stomach. I clenched my fist around the jar as if it and it alone had taken my wife from me. I couldn't stand the sight of the wretched thing, it brought anger to a boil suddenly spilling over onto my carefully sealed up resignation. I flung the jar with all my might at the pantry wall, red exploding over a bag of chocolate chips, syrup and glass and strawberries falling to the floor. A low guttural animal yell erupted as red as the strawberries and I hardly noticed it was me spewing anguish and rage at the rows of silent glass jars until my throat grew sore. I slid to the floor completely boneless without anger to hold me up, rocking back and forth holding my head with both hands as if it might come loose without a firm grip. My whole being shook, tears making cold splotches on my pajamas as I sobbed there on the floor of our pantry. I felt like my insides had all been scooped out leaving me hollow and empty, blankly staring at a bag of dried beans as if they could anchor me to the world again. The smell of strawberries touched me tugging me gently back, not to the world around me but further back to a moment with her. The bright sweet fruit conjured up that birthday cake she had made filled with our first strawberry harvest, and how we sang and kissed that night joyfully celebrating life. I looked up at all her jars: the tomato sauce recipe we'd spent years perfecting, the peaches from her mother's tree, the BlackBerry jam she hated but still labored over knowing it was my favorite. I saw her there, all her work and planning and love, every moment of our lives together laid aside here giving me a million tiny roads back to my life with her, if only for a moment- a taste. My vision blurred again as tears flowed, gently now, onto my cheeks. I nodded my head imagining her beside me, gazing at me with that secretive smile. I whispered to her, and to myself, “I see what you did, my clever wife. Thank you.”