More than 50 restaurants, generous samples, 3 hours: it's the perfect equation for wonderful, sinful gluttony. Shared with three friends/food enthusiasts, this was one insane food event and I highly recommend it! Restaurants that are invited to participate by the Village Voice food critics put their best samples forward and woo potential diners to their home base. It all took place at the Armory on Lexington and 26th, conveniently located steps from where I work. Luckily I got there early and my friends were able to join me in line because by the time the doors were opened, the line went around the block! My reviews and opinions on the following restaurants and samples are my own, but the photographs are all courtesy of the official event photographer from the Village Voice. I only selected photos from the places that I thought are worthy of a actual visit. As a critique to the whole event I would like to say that there were not enough sweets or dessert samples. When I enjoy a meal, I would say 20% of is my dessert. So I would expect for there to be at least 10 different places sampling desserts at this event. Unfortunately, that was not the case but the few places that did have a dessert were all quite lovely. For starters here is a picture of the building outside as foodies wait in the rain for sample insanity:
And take a look at the inside. It looks crowded but actually the lines were all workable and assisted in the digestion of the samples:
Alright, time for the food! Please note, each photograph is preceded by the restaurant name and the sample.
Bunny Chow: Bread with South African Toppings
Heavy and warming, good for a winter meal. Pieces of toasted bread were topped with cumin spiked stews and lamb curries. The lamb was tender and mixed with soft chunks of potatoes and chickpeas. Different types of jerkey will also available.
Bunny Chow
74 Orchard Street
212-260-5317
DuMont: Seafood Stew with Tender Potatoes
One of my colleagues raves about the burgers at DuMont so I have to say I was a little disapointed that the sample was not a burger, but this small bite of their seafood was exquisite and definitely makes the restaurant worth going to. There was one thick scallop and one large shrimp, one small potato half and whatever else goes into their stew. Rich and creamy, the seafood cooked perfectly, I can't wait to try this place!
DuMont
432 Union Avenue, Brooklyn
718-386-7717
Jimmy's No 43: Crostini with Special Sauce and Brisket
I was actually going to by-pass this sample because I had had so much meat and bread and the thought of eating another crostini with meat made me ill, but I had heard SO MUCH about Jimmy's No 43 and this was my chance to get a small bite from them and see if all the hype is true. Wow! This was definitely the best little piece of meat and bread I have ever had! The brisket was melt-in-your-mouth tender, and whatever sauce they had on the bread under the brisket was buttery and yummy. This small bite was perfect! Was I lucky, or should I really go and try this restaurant with their constantly changing menu?
Jimmy's No 43
43 East 7th Street, New York
212-982-3006
Juliette: Rillette with Muscovy Duck and Celery Root and Green Apple Slaw
Juliette is a small French Bistro and their sample was sample too, but flavor packed and very rich and delicious! The Muscovy duck was well-fatted and pounded and served on a little toasted piece of buttery bread and topped with a sort of French slaw. Normally I don't jump at the idea of well fatted duck, but this was one of those sinful nights and this was a perfect little bite that warranted the calling of my friends to immediately come and get their own because I wasn't sharing this bite.
Juliette
135 North 5th Street, Brooklyn
718-388-9222
Kuma Inn: Crisp Pork Belly with Carrot Green Papaya Slaw
Filipino style tapas. This was one of the many pork belly samples available that night, but the Kuma Inn did stand out. The freshness of the gingery carrot and green papaya slaw was a wonderful compliment to the juicy and fatty pork belly.
Kuma Inn
113 Ludlow Street, 2nd Floor
212.353.8866
Madiba Restaurant: Malva Pudding Cake
One of the few dessert samples at the whole event, this was a lovely South African malva pudding cake. It was similar in texture to bread pudding but not too sweet. It is a lovely comfort dessert that I'm sure would taste quite perfect with some milk or vanilla ice cream. My date and I signed up for free $10 gift certificates to the restaurant, which, if nothing else, I plan on going for some Malva pudding and tea.
Madiba Restaurant
195 Dekalb Avenue, Brooklyn
718.855.9190
Luke's Lobster: Buttery Shrimp Rolls
This was my second time having the pleasure of trying Luke's Lobster rolls and both times, it has stuck out as one of the best things I ate all night. The rolls were simple and completely melt-in-your-mouth good. Fresh, juicy small shrimp were on the soft white potato roll that had be rolled in butter and grilled. Once the shrimp was on board, the sandwich was topped with sea salt and some other seasonings and of course a generous drizzle of butter. Luke's Lobster had one of the longest and most competitive line at the event and it was well worth the wait!
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Title: The Village Voice New York June 5th, 2007
The Village Voice
Mess Haul
Richie Budd's sculptures cook popcorn and meat
by Ben Davis
June 5th, 2007
At first blush, it's easy to pass over Richie Budd's messy suite of sculptures at Priska C. Juschka as visually unimpressive, inert. These random clusters of appliances, lights, and foodstuffs, inelegantly fused into reliefs via black rubber caulking, look like something Budd's fellow Texan Robert Rauschenberg hawked up on his way to inventing his "combine paintings."
Looking closer, certain items recur, constructing a theme: disco and siren lights, security cameras, Foreman grills, popcorn makers, bubble machines, perfumesamples—all things associated with the sugar high, and then the sugar hangover, of consumption. Tiny car-key remotes dangle from various sculptures. Press their buttons, and a mechanical belch issues forth.
The numerous electric cords sprouting from each work aren't incidental either: You've got to feed these machines. They're meant for you to plug into. Play with these sculptures and the various contraptions light up, rumble, come alive; leave them alone and they revert to disheveled blobs.
The objects Budd incorporates represent all five senses in a deliberately fragmented way: Screens play security-camera feeds at cocked angles, chopping up space; the scent of a pile of popcorn crashes into a nearby "Shades of Vanilla" Febreze. Budd makes atomization a theme—one often finds sealed plastic globes embedded in his sculptures, containing specimens ranging from Cheetos to a dead mouse. If his works don't register as visual wholes, it's because they're portraits of a mind bombarded by trashy mall culture, unable to focus; these combines don't combine.
There's a vaguely dystopian, critical air to all this, but one shouldn't miss how it's swept up by a groovy, genial vibe. Consider the show's centerpiece, a freestanding tower that incorporates, among other things, a Casio keyboard, a toilet seat that can shoot pineapple-scented steam, a popcorn maker, and a grill (ask for popcorn at the desk, bring your own meat). Speakers drone a goofy-creepy motivational tape: "What is completion? What is my backup plan?" The whole installation offers less a real critique than a haunted-house ride, with its portrait of the schizoid effects of junk culture as the clunky animatronic demon you're happy to be frightened by.
Title: Scientology: Jason Beghe in Germany
http://www.youtube.com/AboutScientology
Village Voice: http://tinyurl.com/56k9jm
Jason Beghe speaks in Hamburg at a government sponsored symposium on Scientology fraud and abuse.
November 17 12am was my flight back to Manila from Singapore. OMG, I can't even begin how to tell you what happened to me on the plane but I am very happy to say that I had a relaxing time at The Spa.
So, I was late. I seldom get late during events but you have to give me break. I got home at 5am and was up and about by 8am. I was not able to catch some zzz's on the plane, you know! Plus, OK, I will tell you what happened on the plane. First, I had a splitting headache, then I took 2 paracetamol on board then puke. How's that for a good vacation ending, huh? It's a wise decision to attend this intimate gathering because I was able to enjoy some pampering. I deserve it lol
Oriental Foot Therapy PhP750
I was able to try The Spa's Oriental Foot Therapy. It is approximately 1 hour treatment. First, my feet was soaked in warm water filled with herbs. Then, the therapist massaged my feet and legs by kneading with oil. The best part for me was the warm towel wrapped on both my feet and legs. I feel so relaxed especially because she covered my eyes with a cloth. If not for the people talking outside the room where I was in, the experience would have been perfect and I would have slept the entire time!
Barre 3 ballet barrre meets yoga and pilates; Sadie Lincoln on right
After the relaxing massage, I was toured around by Dincee Caluag of GreenBulb PR. The 330sqm facility of The Spa Rockwell is the fourth branch to house Barre 3 exercise studio. Other branches with Barre classes are Alabang, The Fort and Eastwood. Sadie Lincoln, founder of Barre 3, graced the event but sad to say, I was not able to meet her as she was already handling a 60 minute class.
The Spa, now on its 14th year, is truly a one stop place for people who are in need of relaxing, pampering and wellness experience.
The Spa can also be found at these addresses: Acropolis, Eastwood, Alabang, Trinoma, Greenbelt and The Fort!
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Title: ROCKWELL @ D&BTV LIVE 78
Huge show as Cause 4 Concern showcase their style in usual monstrous fashion. Also inside, Vicious Circle, Silent Witness and Rockwell all delivering fins beats all night. MC 2Shy takes on hosting duty.
Le mie preferite sono quelle di Oschiri, piccoli scrigni di pasta di semola e strutto che racchiudono un ripieno di carne di maiale o di agnello. Qui Trattoria Muvara suggerisce la ricetta tradizionale della piccola cittadina di Tula. Io ho cambiato qualche passaggio e aggiunto qualche ingrediente in piu`.
Ingredienti per 6 panadine: Per la pasta 300 gr di semola 4 cucchiai di olio di oliva (ci vorrebbe lo strutto!) 1 cucchiaino scarso di sale acqua quanto basta per avere una pasta elastica, ma non appiccicosa.
Per il ripieno 500 gr di spezzatino di maiale tagliato a tocchetti piu` o meno di un cm di grandezza 1/2 cipolla 1 spicchio d'aglio 1/4 di cucchiaino di timo 1 cucchiaio di olio extravergine d'oliva 1 patata media tagliata a tocchetti 100 gr di piselli surgelati.
Preparare la pasta con l'aiuto di un impastatore, o lavorare a mano. Deve essere elastica ma facile a stendere. Lasciare riposare per circa 30 minuti. Preparare i dischi (come indicato nella foto) uno di diametro superiore all'altro.
Scaldare l'olio e far soffriggere aglio e cipolla, aggiungere la carne, dorare per pochi minuti. Aggiungere le patate insaporire con aromi e salare. lasciare cuocere per una decina di minuti. Aggiungere i piselli. Continuare la cottura per altri dieci minuti.
Per formare la panadine rivestire delle mini teglie di alluminio con il disco di pasta piu` grande (pochi mm di spessore), aggiungere 4 cucchiai abbondanti di ripieno, coprire con il disco piu` piccolo di pasta. Pizzicare la pasta in modo da chiudere i due dischi insieme. Infornare e cuocere circa 40 minuti a 200 gradi, fine a doratura.
Going through my latest post there is no doubt that I'm craving for Sardinia's food this days.
The "Panadine" are very taste pastry case filled with pork meat.
Following the traditional recipe (here if you can read Italian) the filling (usually pork, lamb or even fish) and the dough cook together in the oven for almost 1 hour and 1/2.
I add a few changes on the recipe, keep reading if you want to try:
Serves 6
For the dough:
1 and 1/2 cup semolina flour
4 tbs olive oil ( the original recipe calls for lard pork)
1 tsp salt
water as needed to have a smooth and elastic dough
For the filling:
1 pound cubes on boneless pork
1/2 chopped onion
1 garlic clove
1/4 thyme
1tbs olive oil
1 medium gold potato (cut in 1/2 inch cubes)
1 cup peas
Direction:
Using a dough machine add semolina flour and salt and start to mix. Add the water until combine. Knead the dough by hand, adding as much additional flour/water as needed until the dough is smooth and no longer sticky. Leave the dough cover with a plastic foil for at least 30 minutes.
In a dutch oven sauté garlic and onion in the olive oil, 2 to 3 minutes. Add the meat and sauté for few minutes. Add the potato, salt and thyme, cook for almost 10 minutes, stirring occasionally. Add the peas, cook for ten minutes more.
Divide the dough in 6 balls. Shape each ball in two thin dough circle, one bigger than the other. Following the pictures, fill the dough with 3 tbs of filling. Crimp the dough edge to form a seal.
These kind of table centerpieces won't last not because it's perishables and can't be kept but because it's too inviting with its festive colors! Munch, munch!
Driving to Makati is such a hurdle to me. Many of my friends who would read this post would be surprised that I have driven to Makati in my lonesome. Why? Because I am such a scardy cat. I don't drive to a place I am not familiar with. Much less drive alone. Sure, I have been to Makati a thousand times but it's different when you are the passenger as opposed to being the driver.
When I got an invitation to attend Naturteq Directs' Rosewood Food Supplement, I quickly looked for the venue and groan- Makati! Waaaaaah! I know I have to conquer Makati. I started with Rockwell then slowly moved my way up to Makati Ave. haha
Naturteq's Rosewood Narra Bark and Wood Supplement, Dermteq and Natursentials Omega-3 Fish Oil
Naturteq Direct, Inc. is a direct selling company formed in the first quarter of 2010 by an established company, Philippine Prudential Life Insurance Company (PPLIC) Early birds to the venue were given sample packs of Dermteq- a skin care line of Naturteq Direct that uses natural ingredients to have a healthy skin. I didn't get one because I was a wee bit late... again! I have to park my car at the other end of the mall lol But I think I did great. I conquered my fear of driving to Makati hehe
Gregorio Mercado- Chairman PPLIC
Bernie Mercado- General Manager of PPLIC
A short introductory program was hosted by Trina Borgonia and Jen de Leon. Geroge Mercado, chairman of PPLIC gave a brief background of the company, Philippine Prudential Life and how it came about while General Manager, Bernie Mercado talked about the wonders of Rosewood (Pterocarpus indicus, Willd). A Traditional and Health Care Practitioner named Doctor Sonny Viloria also graced the event.
Rosewood 30 capsules in a box PhP585
Rosewood 15 Teabags in a box PhP295
Rosewood is Narra to you and me. In the olden times, pure Narra is known to have healing powers. Nowadays, PPLIC through Naturteq Direct packaged it in capsules and in tea bags form. This food supplement when taken strengthen the immune system.
The company's claim is that they are the first and only patented Rosewood Formula in the industry. No additives, no preservatives and no artificial colors or flavors were used in making this product.
These are some of the benefits of Rosewood:
fights viral infection
prevent unwanted growth
lower blood sugar level
shrink enlarged prostate
relieves difficulty in urination
strengthen resistance against infectious diseases
relieve joint pains
relieve airway congestions
open clogged blood vessels
burn unwanted fats
wash away toxins
relieve pains in menstrual disorder
relieve the pain and shrink anal mass
Now, this product looks promising especially so when I learned that it could prevent more damage on the fingers of my mother who was diagnosed with Osteo Athritis. I use the word prevent because during the intimate gathering, people from Naturteq told us specifically that this is not a cure all but merely a supplement. Medications should still be taken continuously albeit in low dosage. Of course, consulting a doctor first is still recommended. I gave the sample boxes to my dear mother and I often check on her whether she is continuously taking the supplement for her fingers. I am crossing my fingers that her pain will lessen after consuming all four boxes. But I know, as with all supplements with no therapeutic claim, it takes time.
This product is only available through direct selling. Visit the Naturteq for more info.
I spent much of January and February every year in a funk because I don't get enough sunlight and I don't spend much time outside. I usually pass my time pouring over seed catalogs and websites. In the past, I have mostly grown flowering perennials in my garden, some herbs, and tomatoes. Last year, I started an asparagus bed and planted some raspberries. This year, I'm getting deeper into growing produce. I even dug out a perennial bed to make room for veggies!
Last year, I experimented with starting many of my plants from seed. I bought a shelving unit and attached shop lights under each shelf. I used this set up to grow seeds in my extra bedroom. My plants did quite well and I got an abundant harvest from them.
[Here is one of my tomato seedlings right after I potted it up in order to develop a strong root system.]
[On the porch, you can see some of the plants that I started under lights. They were on the porch to harden off before planting.]
This year, I am attempting even more plants and varieties. Here's some of what I have planned:
other herbs: stevia, chives, oregano, parsley, chamomile, cilantro
tomatoes: Napa grape hybrid, brandywine, sweet tangerine hybrid, Wolford's wonder, Henderson's wins all, Fred Limbaugh potato top, chocolate stripes, blondkopfchen, bloody butcher, yellow stone, 1884, Italian heirloom
potatoes: all blue, banana fingerling, carola, German butterball, red gold
other veggies: lemon cucumbers, sweet success cucumbers, bush champion cucumbers, mesclun, spinach, zucchini, greensleeves beans, royal burgundy beans, super wax beans, carrots, sugar snap peas, onions, garlic, shallots
I didn't initially plan to plant this much, but I lost my mind in the seed catalogs. I'm sure that I will have enough seedlings for myself and all my neighbors :).
This dish is delicious and healthy and very filling! This was one of the dishes where I just wanted to use up all my vegetables and I took a little home sauce inventory which is what inspired the use of Chinese sauces, I have many. I love eggplant and its meaty taste when stir fried in Chinese dishes. I recommend not adding any more vegetable types and possibly removing the carrots because the eggplant, squash and green beans all have similar texture and they absorb the sauces equally. Carrots are a bit trickier and they really just add texture to this dish but it would taste equally, if not more, fantastic without the carrots. I have a tendency to be overly generous with garlic; here it does not seem to matter and the more the merrier! I used the leftovers the following day in a salad of red cabbage and corn and it tasted surprisingly great. This is a nice dish to eat alone or serve over brown rice. Also, I have to credit to my boyfriend, the Taste Tester, for taking this picture! And my roommate, Celadon! It was Celadon's idea to start taking photos on a little black table that is directly under a light in our living room and the Taste Tester has found a new found skill that he has in crouching down and making the camera and food work together! The candied ginger in the recipe was the Taste Tester's idea and it definitely adds a whole lot to the dish! It really adds a lovely surprise to every bite; ginger and garlic are an unexpected good match.
Chinese Eggplant Vegetable Stir Fry
Ingredients:
1 large eggplant
2 yellow squash
4 whole carrots
1 handful candied ginger
For marinade:
5 garlic cloves, minced
2 teaspoons rice vinegar
5 teaspoons Sezchuan sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
Directions: 1. In a small bowl mix together all the ingredients for the marinade with a fork, set aside. 2. Bring a pot of water to a rolling boil, cut all the vegetables into cubes, flash boil for 1-2 minutes then drain. 3. In a wok over medium high heat, stir fry the candied ginger with some olive oil for a few minutes until it is fragrant. 4. Add the vegetables to the wok and pour the marinade on top, using a wooden spatula mix the vegetables around so they are evenly coated with the marinade. Saute for a few minutes and serve immediately. Enjoy!
Sono scappata.Ho mollato lì falegnami, smalti, pennelli e scatoloni... e ho riaperto le mie finestre sulla piazza, a un volo di distanza.
Non che qui sia tutto rose e fiori, eh... perché a farmi compagnia ci son dei muratori. Ma questa è un'altra storia, un'altra città, un'altra casa. E un altro cielo: che per metà è azzurro e nitido e per metà grigio di pioggia, mentre gabbiani e piccioni si contendono la cima del pennacchio sul cappello di quello che fu un re e adesso è una statua di marmo.
Non mi è parso vero di ritrovare una cucina e riuscire a raccontarlo, dopo tanto tempo lontana dal blog. E allora spero non me ne vorrete se quella di oggi non è ricetta da tutti e da tutti i giorni.
Lo so: non è che uno se ne va dal fruttivendolo, gli chiede un chilo di corbezzoli e quello glieli vende come fossero mele, pere o comunissime fragole fuori stagione (conoscete qualcosa di più inflazionato nei supermercati di città?). No, non è così che funziona...
Perché i corbezzoli sono frutti bellissimi ma ormai rari, perlopiù dimenticati e mezzo sconosciuti. Quindi: o ve li raccogliete passeggiando in qualche landa campestre d'autunno, o ce li avete in giardino. Oppure - ed è il mio caso - avete amici che ve li regalano.
"Prendi la scala e raccogli quelli che vuoi... e poi mi racconti cosa ci hai fatto!" Non ho resistito alla sfida. Così ho trasformato un meraviglioso cestino di bacche rosse in una marmellata di quelle che piacciono a me e che - in fondo in fondo - mi somigliano: non troppo dolci, un filo aspre.
Non è stato difficile: ho scoperto che la confettura di corbezzolo la fanno in tanti, dalla Tunisia alla Corsica, e tutti più o meno alla stessa maniera. La tecnica è diversa dal consueto, perché il problema coi corbezzoli è separare quel po' di polpa dalla miriade di minuscoli semini: perciò li dovete prima stufare in poca acqua, poi passare al colino e poi ancora al setaccio.
Non vi nascondo che è un lavoraccio, per il quale serve una dose di pazienza non sempre disponibile. Il che rende la confettura di corbezzolo una leccornia da riservare a pochi, selezionatissimi destinatari.
Se vi accade quel che è accaduto a me, inizierete pensando di regalarne un piccolo vasetto a qualche conoscente. Ma ad ogni giro di colino, ripassandone in rassegna l'elenco finirete per eliminarne qualcuno. E man mano che il lavoro si fa più impegnativo e il volume della frutta cala sotto i colpi del cucchiaio, dalle maglie fitte del vostro setaccio passeranno - insieme alla polpa sempre più fine dei frutti di corbezzolo - solo gli amici più cari. Quelli per i quali sareste disposti a fare ben più che una marmellata: ad esserci sempre e comunque.
Saranno loro i destinatari di quel paio di piccoli vasetti frutto di un'ora buona di lavoro. Un distillato di pazienza - e di amicizia vera - da centellinare con cura. A meno che non ve ne siate già mangiati buona parte con pane tostato e burro salato. Ma anche questo non ditelo a tutti: solo ai vostri amici più cari...
INGREDIENTI
corbezzoli: 500 gr (di polpa già lessata e senza semi) zucchero grezzo di canna: 140 gr limone: 1/2
tempo di preparazione: 1 ora
Lavate i corbezzoli, metteteli in una pentola e copriteli a filo di acqua fredda. Fateli bollire a fuoco medio per circa 15-20 minuti: devono assorbire quasi tutto il liquido e diventare teneri.
Prendete un colino grande di rete metallica (tanto per intenderci: quello d'acciaio da brodo con i buchi non va bene...), poggiatelo su una ciotola e rovesciatevi un po' alla volta i corbezzoli con il liquido rimasto: cercate di estrarne più polpa possibile schiacciando bene con un cucchiaio. Se fate un lavoretto preciso, vi troverete con una pallottola di semi di corbezzolo: buttateli, sciacquate il colino e ripetete l'operazione.
Dopo due passaggi al colino avrete eliminato la maggior parte dei semi, ma poiché quelli dei corbezzoli sono piccoli e infidi vi consiglio vivamente un terzo passaggio: stavolta al setaccio (che ha maglie più fini). Per aiutarvi potete diluire la polpa con qualche cucchiaio d'acqua e utilizzare una spatola di gomma di quelle per dolci (è piatta, lavora meglio del cucchiaio sul setaccio).
Pesate il vostro puré di corbezzoli e mettetelo in una pentola con lo zucchero di canna e il succo di limone. Fatelo bollire a fuoco vivace, mescolando continuamente. E soprattutto: non disperate... perché bastano una decina di minuti per trasformarlo in marmellata (anzi, non esagerate con la cottura o vi ritroverete con una specie di cotognata al corbezzolo).
Adesso dovrei dirvi di invasare la marmellata, chiudere i barattoli con dei tappi nuovi e farli bollire per sterilizzarli. Se non che io di corbezzoli ne ho pochi a disposizione, di pazienza pure... e di conseguenza mi ritrovo con dosi di marmellata tutt'altro che industriali.
Perciò non sterilizzo un bel niente: la metto in un vecchio vaso da confettura che di solito uso per le candele, la sigillo con un foglio di pellicola e la conservo in frigo quei pochi giorni che riesco a farla durare.
---------------------------------
Di pesi che pesano meno del solito... Avrete capito che io i corbezzoli non li ho pesati prima: sennò ve l'avrei detto... Ma posso garantirvi che in questo caso il peso poco conta: nel senso che a contare è invece la proporzione tra polpa di frutta e quantità di zucchero. Diciamo che una volta che avrete estratto il vostro puré di corbezzolo, lo zucchero dev'essere un po' meno di un terzo del suo peso. Perciò regolatevi voi, anche in base al grado di maturazione dei corbezzoli che avete a disposizione. E di quanto volete esere dolci con i destinatari della marmellata. Nel caso vi accorgeste di aver esagerato con lo zucchero, potete sempre correggere il tiro con un po' di succo di limone. Ma fate attenzione: le asprezze vanno dosate con cura, in cucina e nella vita.
... e di colori che hanno un peso Scegliete corbezzoli ben maturi, ma non sfatti. Perciò staccate solo le bacche rosso fiamma, appena tenere al tatto. Ma non buttate i rami con quelle che restano, dal giallo all'arancione: infilateli in un vaso e godeteveli. Sono bellissimi. E durano più della marmellata...
Life is not always what we dream,Some expected,some will be unusual..Every year,we wish to have best of food ,dress and moment in a single day as diwali...Diwali is our one of our dream of life ..isn't it?...The only festival that makes everyone happy... Being married for three years,this is the first time i am (going) to celebrate with my husband and my daughter together.I wish to make big and better day in my blog..I will give away Gift Coupons anywhere, if u send me your best of recipes and how u celebrate(d) ur diwali /dussehra/ deepavali Contest dates : October 2, 2009 to October 18, 2009
I am very glad to announce Diwali Contest 2009, from October 2, 2009 and goes on till October 18 2009. The round up of the contest will be posted on Oct 19, 2009. First three best entries will win an award.
Participation in the contest includes simple steps, Here they go:
1. Post the recipes and ur celebrations in your blog with the link to this contest.
2. The post must be related to your diwali celebration.
3. The post should be published within the contest dates October 2,2009 -October 18, 2009
4. Mail the details to - priyasfeast@gmail.com .The details to be mailed are:
Subject of the email should be - Diwali 2009
Recipe/Post Name in the blog
Post Link
Blog URL
Blog Name
(No need to send pictures,i 'll take it from your blog)
5.Muliple entries from single blog is allowed
6.Old post entries from archives are welcomed as they are re-posted with event link.
7.If you dont have blog,participate by sending your recipes and pictures of your diwali celebrations to above email address
8.I will share all the entries on October 19,2009 and the winners on October 22,2009
Feel free to leave your comments and queries.
Wishing you good luck :) Enjoy the participation @ Priya's Feast
Related Videos :below I show related videos and not so related to this article.
Title: Ramayan - Full Episode (EP # 88)
Meghnath is flying in the sky, announcing his success in Tapasya, now no one can defeat him, he looks down at Lanka and says a mantra and the whole of Lanka is in darkness. Everyone is surprised that how can there be darkness in the day time. Ravan tells Vibhishan that someone with power has come over Lanka. When Meghnath comes there, all are happy to see him and to know that his Tapasya is success; Ravan is happy & blesses him.Sita gets scared when it gets dark & the Rakshasis inform her that Ravan's son has such powers that her Ram would be a failure in front of him. Neel informs Sugriv about two strangers he saw (Ram & Lakshman) & Jamvat thinks that Bali must have sent them to harm Sugriv. Sugriv tells Nal & Neel to prerapre their Vaanar sena. Ram & Lakshman are moving ahead when Lakshman tells Ram to rest for a while & he gets fruits for him. Ram imagines Sita with fruits & feels happy to see her. But to his dismay, his imagination gets over soon & he gets depresse & tells Lakshman that he cannot live without Sita. Lakshman sees a vaanar sena trying to harm them. Ram & Lakshman figth with their bows & arrows & vaanar sena runs away. Sugriv is tensed that two normal humans could defeat the vaanars & Jamvat suggests him to send Hanuman to them so that their true identity is known. Kids (vaanar) are running & saving their lives from Rakshas. They are running shouting Hanuman & the Rakshas stop seeing a huge tail.
Title: Champions League India T20
A beautiful advert announcing the arrival of the Champions League T20 tournament during the most famous festival of Diwali.
While at Cefalicchio I had the pleasure of working alongside a CIA (Culinary Institute of America) student from New York named Annie. I learned a lot about baking and making scrumptious desserts from Annie and one thing that I really loved was the homemade granola. This was super easy to make and it was a staple at breakfast buffet at Cefalicchio. Many guests even asked if they could buy it! Granola is very forgiving so feel free to add or subtract nuts and dried fruit to your liking. I have adapted the recipe from Annie because I wanted to have less sugar - the original recipe calls for 12 ounces brown sugar but I found 8 to be sufficient. Lastly, all the measurements are in metric weights. If you don't have a metric scale you can easily convert these online however I find the metric measurements to be much more precise. The recipe makes a lot! Enough to give some as gifts to friends and family or to last you a few weeks if you have some every day. I recommend storing the granola in air tight containers and it tastes best if eaten within two weeks of being made.
Just like the previous post (fruit bouquet), you can still be extra creative with fruits. This kind of artwork requires not just a creative mind but also skillful hands to be able to come up with such output. I don't know how they do this so good... the rose pattern out of this cantaloupe looks so real.
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