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Occurring once in every 210 days in the Balinese cycle of days, Kuningan is the end of the most important of the regular religious ceremonies for the 10-day Galungan period.
During this period the deified ancestors of the family descend to their former homes. They must be suitably entertained and welcomed, and prayers and offerings must be made for them. Those families who have uncremated deceased ones buried in the village cemetery must make offerings at the graves.
Kuningan takes its name from the fact that special offerings of yellow rice (nasi kuning) are made by colouring ordinary white rice with tumeric (kunyit). It is a time for family groups, prayers, and offerings, as their ancestors return to heaven.
This Galungan period is also a symbolic representation of a battle between good and evil, and the most important function of Kuningan is to celebrate the victory of good over evil so that the balance and harmony of the world can be maintained.
Unlike the more public processions of village temple ceremonies and cremations, most Kuningan celebrations take place in the privacy of the home, in the shrines of the family temple and house compound.
The day after Kuningan is a time for a holiday, visiting, and having fun.
Smoothie:
1 cup cashew milk
2 scoops Orgain organic vegan chocolate fudge protein (only 29.99 at Costco for almost 30 servings!)
1/2 tsp ginger
1 tsp espresso powder
1 tsp tumeric
2 tbsp organic peanut flour
1 tbsp dutch cocoa (can u tell I ♥️chocolate)
1 tsp Pines organic Green Duo (alfalfa/wheatgrass) and 1 tsp beet juice powder from @wheatgrass_people
1 cup frozen organic triple blend berries from @costco
As always, #ckscooking :-)
CK Hall (@ckscooking) is a consultant for Pampered Chef®. She uses food and fellowship to make a difference with real food, health, and great kitchen tools! CK teaches sourcing individual ingredients rather than using complex blends. This is especially true for #greensuperfood products like #wheatgrass, which can be blended with darkly colored ingredients to hide poor color and quality. When you select single ingredients rather than blends, you can see, smell, touch and taste each individual ingredient for quality.
Green blends are often packaged in plastic tubs or paper packets. In fact, even some wheatgrass is packaged that way.
All Pines products are packaged in amber glass bottles with special metal caps containing tight seals that allow us to remove the oxygen from each bottle. That protects the product from oxidation and loss of nutrients that occurs when sensitive green food products are packaged in plastic tubs or paper packets.
Many companies that produce blends do not grow most of the ingredients themselves but deal with dozens of suppliers from far flung places, often China, for the cheapest price without consideration for quality.
With Pines, nearly all our products consist of only one or two ingredients that we grow ourselves on our own #familyfarm. All our products are certified #organic, #nongmoproject verified, #raw and #glutenfree. We are renown for the most nutrition per consumer dollar.
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party favors
party favors...carnival side show softies! inspired by the (very expensive) tattooed man on etsy, i purchased some (beatrix potter!) toile and dyed with rit. it came out too pink so i threw in some tumeric to make it more orange/fleshy. worked great!
5 dolls for 5 kiddos: clown, tall man, tattooed man, trapeeze woman, tattooed woman.
i was a crazy, late-night sewer, but they were really cute gifts.
Mixed it all up in the blender, poured it back into the pan, added some double creme and served it with fresh ground black pepper and a handful of baby leafs.
Turned out very nice if you like the taste of crabfish and piri-piri, like I do.
added som Turmeric to get the color more yellow.
No trick-or-treaters in our building, but if there were, I think I'd be whipping up a great big batch of these. They'd be great for a party too. It's been almost a year since I made my first batch of homemade playdough, but I'm still a big fan. Cheap, easy, cleans up more easily than the commercial kind and smells nicer too. This batch was colored with paprika, tumeric and mustard, but I've had good luck with kool-aid or just regular food-coloring too. Give these little guys a try and see what you think!
Tumeric is one of my favorite dyes. I did my first solar dye jars and before I entered the fabrics I did some soy wax resist making circles with lids of all sizes. The fabric is hemp silk blend. The tumeric was a dull orange until I used the iron to get out the wax, then it quickly brightened to what you see now. The plum skins were plums fallen from my tree or bird raided pieces. The colors here are a dull grey green with bright pink circles emerging with the heat of the iron. I lost some of the green with the ironing. I used Washing soda in the plum skin jar as well as alum. The washing soda made the color a lot deeper. The two center squares of orange Tumeric are PFD cotton.
keralapilgrimcenters.com/mannarasala-naga-temple/
HINDUISM : Mannarsala Temple , snake worship , Kerala , India
8/15/08
Emme thinks she is a food stylist. I gave up and just shot the photo with her in it. Afterwards, she buried the spoon under a rug.
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© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Hojicha loose tea
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
25.10.07 dinner. Spicy sausage cooked with potatoes, rose petal harissa, tumeric, chives and cactus. Cous cous and heart of romaine lettuce base. (We're eating well, mum)
Clarke, Clerkin and Kaur: The Thing With Maltasingh.
A bunch of furniture-making mavericks (headed by the inimitably subversive Carl Clerkin) persuaded Sheridan Coakley (the beneficial godfather of London furniture design) to donate any unwanted content of his warehouse - scrap timber, bits of old chairs, broken returns, string, fabric, the lot. Then a design gang of usual suspects (think Marriott, Hellum, Harrison, Warren, Neal, Kurrein and more) dedicated themselves with typical anarchic zeal (some over many days) to transforming this rejected "rubbish" into the most humerous, poetic bits of furniture you have ever seen. Oh, I should mention that this is to implement a fabulous story of a deceased Indian curry maestro ("who must have lived for 193 years"), who came from Malta, to print wallpaper with tumeric (on show), peel potatoes, polish leather, wear a turban to conceal hair-loss (there's one on the coat-stand), and put a hole in a beigal. If you believe that, you will believe anything, I feel, but Carl, who tells the tale over two take-away (what else) pages of closely-lined script, has sworn me to secrecy on the finer points. However I can report that the furniture though imaginative par excellence is not a figment of anyone's imagination.
I have posted pics of individual pieces and there will be an auction of the furniture at SCP (135-139 Curtain Road, EC2,
020 7739 1869) hosted by Max Fraser on Monday October 11th at 7pm. Previews from Sunday 9th.
Selling estimates are between £90 and £400, and 10 per cent will be donated to cancer support centre Maggie's.
See catalogue here
cdn.shopify.com/s/files/1/0638/4395/files/SCP_Auction_She...
follow me @sunnygran on instagram; www.instagram.com/sunnygran/
Our fourth course was presented in a rounded bowl that had to be held by hand as it didn't have a base that could be set on the table. On the lip of the bowl was a notch that allowed for the tines of a fork to balance on. This was important as a cube of Medai, a Japanese butterfish, was set on top of the tines and painted with a lemon-tea-butter sauce. Above this was a sprinkle of coriander, candied tumeric and radish sprouts. We ended off things with the coriander spiced milk that was in the bowl (for me, it was soy milk). I don't remember much more about this course, except for the fact that the fish was rather dense and salty.
Apricot Chutney
18 August, 2011
I couldn't resist that apricot tree I spotted today, but I have SO much apricot jam already, so I made chutney instead. :)
Jackfruit seed pods, cooked in a curry sauce including fresh tumeric, ginger, garlic, chilli, cumin seeds, and coconut milk.
I went to the Indian grocery today to pick up fresh tumeric and ginger roots. I came away with 3 bags full of items. Thus...I was inspired to cook tonight!
These are good but not the best bagel I have ever had, but my husband loved them
I think I have tastebuds off because these were nice and soft on the inside , chewy but soft on the outside....I just long for the Bialy Bagels of my youth
......big hunks of carmelized onions and doughy heaven that cream cheese begs to be schmeared on lol
I washed with a whole egg and that caused them to brown excessively they were not burned and actually had a soft crust, next time just the egg white!
yesterday the house smelled oddly of pickles and tumeric and just odd, today i made vegi stock with the frozen bits I had accumulated, processed berries for the freezer while dumping apricot jam that had gone moldy in the fridge, and that coupled with the doughy, baking soda and fish, the house was even weirder smelling today, plus not all the pickley smell was gone, and I wonder why we get wild animals? lol
recipe
www.flickr.com/photos/81951381@N00/2051673271/
but I used baking soda for the poaching and mixed in dried onion bits.....we only have 2 left! lunch and dinner killed most of the 8 i made! and I did not give them to the inlaws when they stopped by, I did however give them their pint of bread and butter pickles I made for them and they gave us 1/2 of their costco apple pie....my son ate most of it for dinner!
a bialy recipe I will try soon
www.recipezaar.com/Brooklyn-Bialy-RecipeBialystok-Kucken-...
or
www.jewishfood-list.com/recipes/bread/bialys01.html
or this one
A sunny sunday afternoon. It's been a lazy day. Thinking of going for a walk later.
Still dieting. This morning weight was 12 stone, 13.5 lbs. The rate of loss has dropped but then we haven't been doing the exercise dvd's for a few weeks.
So I'm 24.5lbs lighter than my pre-May2010-cruise weight (14st 10lb). I want to lose a further 6.5lbs to get to 12.5 stones. We'll stick to the diet as it is a healthy way to eat/live, plus Julia has a little further to go than me. The diet is low fat, low processed sugars, high fruit, high veg, lean meat. Basically you eat and for your body to metabolise the required levels of fat your fat store is used hence the weight loss. typical weight loss is 0.5lb to 1.5lb per week.
A few family facts:
Fras was 15 last weekend. He has started his GCSE options at school. He especially enjoys a full day of IT and the environmental science course. He's still hooked on Call of Duty.
Holly has started her 2nd year of her Religious Studies Degree at Nottingham University. She's in Amsterdam this weekend.
Amy has started her 3rd year of her psychology degree at Nottingham Trent University. She has been selected to be an Aim Higher mentor so will be working with older teenagers and encouraging them towards getting to University. Plus she's the president of the Pole Dancing Club this year. Over 100 have signed up so she and the committee have got a lot on!
Ben has finished his Computer Studies Degree at Derby University. He handed in his completed Dissertation on Friday - he wrote 16,000 words against a min requirement of 8K! He is now looking for work and looking to do ITAL.
We are proud of the kids. They seem to be doing quite well.
Julia is now teaching 2nd years. It was not a change she wanted but the Head has moved them all round. She still does 2 days per week - Thurs/Fri.
I am waiting to hear what the Coalition's Comprehensive Spending Review will mean for Local Authorities and my job - announcements on 20th Oct and then they'll have to work out what it all means. 25% cuts could mean 1 in 4 jobs going! Current campaigns include: Sports Coaching and 50p activities, Robin Hood Pageant, heritage sites.
I'm still having a daily breakfast of banana smoothie with linseed, tumeric, ginger and cinnamon; accompanied with some dry figs.