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#barley corn
catfindr · 26 days
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greatmotivation · 19 days
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In the echo chamber of negativity, dreams unravel, suffocated by the grip of despair. Each effort is a futile dance with disappointment, as the specter of failure looms large, extinguishing the flame of ambition with its icy breath.
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contessax · 1 month
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@boldbaptiste
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hautecouturehues · 4 months
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jdsquared · 1 year
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Nedarim 41b
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askwhatsforlunch · 25 days
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Mushroom Polenta (Vegetarian)
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This creamy and cheesy Mushroom Polenta, enhanced with a pinch of fragrant Piment d'Espelette, makes a hearty vegetarian lunch on a chill Spring day! Happy Monday!
Ingredients (serves 2):
2 tablespoons dried porcini mushrooms
1 cup boiling water
1/4 cup skimmed milk
1/2 teaspoon fleur de sel or sea salt flakes
1/4 teaspoon Piment d'Espelette or Cayenne Pepper
½ cup polenta
4 heaped tablespoons crème fraîche or sour cream
Parmesan
Sppon dried porcini mushrooms in a small saucepan. Pour the boiling water over the mushrooms, and cover with a lid. Allow to soak and plump up, about 10 minutes.
Then, stir in milk, fleur de sel and half or the Piment d'Espelette. Heat over a medium flame until simmering.
Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, stir in crème fraîche. Finally, grate in about 1/3 cup Parmesan, and give a good stir until completely melted and you have a beautifully smooth polenta.
Serve Mushroom Polenta hot, sprinkled with remaining Piment d'Espelette.
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morethansalad · 1 year
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Murungai Keerai (Moringa) Barley Minestrone Soup (Vegan)
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spineless-lobster · 16 days
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It’s may 1 so you know what that means!!!!!!!
ANNUAL REWATCH OF THE WICKERMAN (1973) LETS GOOOOOO!!!!!!!!!!
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b-marsollier · 7 months
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Corn rigs are bonny 🤌🏻
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hannesflo · 2 years
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pretty head v by hannesflo
Follow me on Instagram, DeviantArt, Twitter.
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minglana · 1 year
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it finallyyyyyyyyy rained a bit oh my god. its so despairing to hear everyone talk about how little water we're gonna have in the summer
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kyotodreamtrips · 2 years
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Took this picture yesterday evening near my house in Kyotanabe. The following is courtesy of goodto.com. The full Moon in August is called the Sturgeon Moon because of the abundance of the giant sturgeon found in the Great Lakes and Lake Champlain in North America this summer. Astrologer Inbaal Honigman says: "Sturgeon Moon” takes its name from Native American tribes, who found it easier to notice and catch the sturgeon, America's largest freshwater fish, during the full moon in August. "In the past few years, there's been a trend of calling the full Moons by their native American names, but it is simply the August full moon." Many other names also know the Sturgeon Moon. Inbaal explains: "Other names for the August full Moon are linked with the time of year, such as Corn Moon, Grain Moon, as this is the time to start the harvest, and even the Full Red Moon, as the late August heat can tinge the atmosphere reddish in some parts of the world." It's unclear exactly when the Sturgeon Moon began, but it occurs annually, and over time, different cultures have given names to full Moons across the lunar calendar.  In Old English, the Sturgeon Moon was sometimes known as the Barley Moon or Fruit Moon, while the Tlingit people of the Pacific Northwest traditionally called this time of the season the Mountain Shadows Moon. The Assiniboine people named this period Black Cherries Moon, referring to when chokecherries become ripe. And in China, August’s full Moon marks the start of the Hungry Ghost Festival, a traditional festival where ancestors are honoured and ghosts appeased. Celebrity Psychic and Astrologer Inbaal Honigman explains: "The Sturgeon Moon promises to be yet another bright and bold Supermoon. The Moon in Aquarius is a time for reflection on justice - are we doing all that we can to help those less fortunate?" The spiritual meaning of the Sturgeon Moon is claiming a more fruitful life and focusing on gratitude, according to trusted-astrology.com. More intentions, like perseverance, are also part of the Sturgeon Moon's spiritual meaning.
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awesome-recipes101 · 1 year
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Chicken Corn Chowder Soup
6-8 servings
This soup is very filling and you won’t be hungry for awhile.  It is very tasty and full of protein and nutrients
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion diced
12 baby carrots sliced
1/8 teaspoon salt
2 cups diced boneless, skinless chicken thighs
1 teaspoon ground thyme
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (14.75 ounce) can cream corn
1 (15.25 ounce) sweet corn, rinsed
2 cups chicken broth
3 cups milk
¾ cups Pearled Barley
Directions
In a large soup pot heat the oil and butter in a large sauce pan or Dutch Oven over medium heat.  Add the onions, carrots and 1/8 teaspoon salt. Sauté for about 3 minutes.  Stir in the chicken and season with the thyme, salt and pepper.
Add the cream corn, sweet corn, chicken broth, milk and barley.  Bring mixture to a boil over high heat.  Cover, reduce the heat and simmer for about 50-60 minutes, stirring from time to time.
Let it sit for a few minutes.  Stir and adjust seasonings if needed.
Serve with crackers. 
Notes
Pearled barley can be found in grocery stores in the rice/dry beans section.
 Chicken thighs are used because they are juicy, have better flavor due to the fat in the thighs and are inexpensive.
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chimmytender · 2 years
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Chicken feed mixing time. I add calf manna to it when serving. Oyster shell on the side.
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cutepalefeelings · 7 months
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Salad - Rice Salad - Kerry's Beany Salad This hearty salad is topped with a fiery vinegar and oil dressing and includes red and black beans, barley, rice, peppers, and green onions. makes a fantastic side dish for grilled steak or ribs.
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magz · 4 months
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[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian
Palestinian Foods. (long post)
Quote:
"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸
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"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"
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"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"
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"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"
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"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."
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"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"
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"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"
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"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"
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"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"
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"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"
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"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"
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"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"
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"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."
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"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"
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"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"
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"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"
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"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"
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"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"
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"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."
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"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."
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"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."
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"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"
"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two
I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture
One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."
[End Quote]
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