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anskupics · 3 months

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Vaccinium myrtillus — European blueberry a.k.a. bilberry

#nature #flowers #bilberry #european blueberry #spring #finland #2023 #may #day

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thebotanicalarcade · 10 months

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n57_w1150 by Biodiversity Heritage Library Via Flickr: Flore forestière :. Paris :J. Rothschild,1872.. biodiversitylibrary.org/page/13414188

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morethansalad · 10 months

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Vegan Palacinky (Sweet Crepes)

#vegan #breakfast #brunch #slovak cuisine #czech cuisine #central european cuisine #crepes #pancakes #palacinky #whole wheat #rice flour #plant milk #strawberries #blueberries #date syrup #sparkling water #sea salt

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theres-a-bea · 11 months

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tw!: CN server spoilers! Giann Von Hagen sprite reveal under the cut!

Look,

I'm just saying Ailine is in on it at this point cos what the fuck do you mean this man is committed to his fiancée, but has a man that's insanely pretty as his best friend that he helped move to his country, funding literally everything, with a research hospital straight up named after the two of them ????

and he looks like THIS?

i'm not saying he looks gay i'm just saying yes he fucking does he and vyn are on the dl and are using the "best friends" excuse that so many lesbians and gays in history have used to get away with living together without being suspected of homosexuality

anyways happy pride month to austin von hagen and his two fruity ass sons

#tears of themis #lu jinghan #giann von hagen #i saw gay and i said gay #I MEAN #blueberries and grapes and plums i'm saying the Von Hagen family is a fucking fruit basket #GAY OR EUROPEAN #SO MANY SHADES OF GREY

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polish-food · 2 years

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Vegan Gluten-Free Polish Pampuchy (recipe in Polish)

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aduialel · 2 years

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Morning walk in the woods

Taken 25 September 2022

#nature photography #nature photos #forest #woods #autumn colours #trees #ferns #wild european blueberries #common bilberries #my photos #landscape #landscape photography #enjoying the moment #loving nature #calmness #silence #finland

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czgif · 8 months

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Jan Balcárek and Lukáš Balcárek in Light & Love: Blueberry Sky 2015, MV, dir. Martin Linhart IMDB - YT

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beingjellybeans · 10 months

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Home-cooked delights for Sunday Brunch at Mom & Tina's Libis

When it comes to finding the perfect spot for a cozy Sunday brunch, Mom & Tina’s new branch in Libis hits all the right notes. As a food blogger and a devoted lover of comfort food, I eagerly anticipated the new store opening of this delightful bakery café chain founded by the talented mother and daughter duo, Belen Torres and Tina Santos. What started as a hobby quickly blossomed into a popular…

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mushroomtricolor · 2 years

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gay jelly 🌈

#its pride month somewhere...#this took all day to make lol #the flavors are: cherry peach lemon gooseberry and uh. two different kinds of blueberry i guess lmao #i think the blue one is american blueberry n the purple is european. idk the names werent specific but european blueberry is More Purble so #anyway it taste good #fenposting

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anskupics · 5 months

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Vaccinium myrtillus — European blueberry a.k.a. bilberry

#nature #flowers #bilberry #european blueberry #spring #finland #2023 #may #day

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greenwitchcrafts · 10 months

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August 2023 witch guide

Full moon: August 1st in Aquarius

New Moon: August 16th

Blue moon: August 30th Aquarius into Pisces

Sabbats: Lughnasadh August 1st

August Sturgeon Moon

Also known as: Corn moon, harvest moon, ricing moon, barley moon, dog moon, fruit moon, grain moon, herb moon, red moon & wyrt moon

Element: Fire

Zodiac: Leo & Virgo

Animal spirts: Dryads

Deities: Diana, Ganesha, Hathor, Hecate, Mars, Nemesis, Thot & Vulcan

Animals: Dragon, lion, phoenix & sphinx

Birds: Crane, eagle & falcon

Trees: Alder cedar & hazel

Herbs/plants: Basil, bay, chamomile, fennel, orange, rosemary, rue & St. John's wort,

Flowers: Angelica, marigold, sunflower

Scents: Frankincense & heliotrope

Stones: Carnelian, cats/tiger's eye, fire agate, garnet, red jasper & red agate

Colors: Gold, orange, red & yellow

Energy: Authority, appreciation, courage, entertainment, finding your voice, friendship, gathering, harvesting energy, health, love, pleasures, power &vitality

Sturgeon moon gets it's name from the high numbers that are caught at the Great Lakes & Lake Champlain in North America during this time of year. The names come from a number of places including Native Americans, Colonial Americans & European sources.

Lughnasadh

Also known as: Lammas, August eve & Feast of bread

Season: Summer

Symbols: Scythes, corn, grain dollies & shafts of grain

Colors: Gold, green, yellow, red, orange, light brown & purple

Oils/incense: Aloe, apple, corn, eucalyptus, safflower, rose & sandalwood

Animals: Cattle & chickens

Stones: Aventurine, carnelian, citrine, peridot, sardonyx & yellow diamond

Foods: Apples, grains, barley cakes, wild berries, cider, honey, potatoes, rice, sun shaped cookies, blackberry, corn, nuts, breads, blueberry. berry pies & grapes

Herbs/Plants: Alfalfa, aloe, all grains, blackberry, corn, corn stalk, crab apple, fenugreek, frankincense, ginseng, goldenseal, grapes, myrtle, oak leaves, pear, rye, blackthorn &wheat

Flowers: Sunflower, cyclamen, heather, hollyhock & medowsweet

Goddesses: Aine, Alphito, Bracacia, Carmen, Ceres, Damina, Demeter, Freya, Grain goddesses, Ishtar, Kait, Kore, Mother Goddess, Sul, Sun Goddesses, Taillte, Zaramama, Ereshkigal & Ianna

Gods: Athar, Bes, Bran, Dagon, Ebisu, Dumuzi, Ghanan, Grain Gods, Howtu, Liber, Lono, Lugh, Neper, Odin, Sun Gods & Xochipilli

Issues, Intentions & Power: Agriculture, changes, divination, endings, fertility, life, light, manifestation, power, purpose, strength, success & unity

Spellwork: Sun magick, rituals of thanks/offerings, bounty, abundance & fire magick

Activities:

Bake fresh bread

Weave wheat

Take walks along bodies of water

Craft a corn doll

Watch the sunrise

Eat outside with family/friends/coven members

Donate to your local foodbank

Prepare a feast with your garden harvest

Give thanks to the Earth

Decorate your altar with symbols of the season

Clean up a space in nature

Plant saved seeds

This cross-quarter fire festival is celebrated on August 1st or the first full moon of Leo & the seventh sabbat of the year. It represents the first harvest when the Earth's bounty is given for the abundance received.

Some believe this is the time where the God has weakened & is losing his strength as seen in the waning of the day's light. The Goddess is pregnant with the young God who will be born on Yule.

In some traditions, this day honors the Celt god Lugh, the god of craftsmanship; He is skilled in many things including wheel making, blacksmithing & fighting. Though there is some discrepancy as to why Lugh is honored on this day. Some tales say it's because he held a harvest faire in honor of his adoptive mother, Tailtiu.

Sources;

Farmersalmanac .com

Boston Public Library- The Origins & Practices of Lammas/Lughnasadh by Dhruti Bhagat

Llewellyn's Complete Book of Correspondences by Sandra Kines

A Witch's Book of Correspondences by Viktorija Briggs

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morethansalad · 1 year

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Kompot / Russian Fruit Punch (Vegan & Non-Alcoholic)

#vegan #drinks #kompot #fruit punch #russian cuisine #ukranian cuisine #eastern european cuisine #strawberries #blueberries #berries #peaches #pears #apples #lemon #easy to raw veganize #❤️

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mapsontheweb · 11 months

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"Blueberry" in various European languages

by u/porredgy

#maps #porredgy #blueberry #europe #words

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polish-food · 2 years

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Vegan Gluten-Free Polish Bilberry Pierogi (recipe in Polish)

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mariacallous · 4 months

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When you think of Eastern European Jewish cuisine, which words come to mind? Light? Healthy? Plant based? Probably not. Heavy, homey and meat-centric are more like it.

Fania Lewando died during the Holocaust, but had she been given the full length of her years, Ashkenazi Jewish cuisine may have taken a turn to the vegetarian side and we might all be eating vegetarian kishke and spinach cutlets in place of brisket.

Lewando is not a household name. In fact, she would have been lost to history had it not been for an unlikely turn of events. Thanks to a serendipitous find, her 1937 work, “The Vilna Vegetarian Cookbook” (“Vegetarish-Dietisher Kokhbukh”in Yiddish), was saved from oblivion and introduced to the 21st century.

Vilna in the 1930s, where Lewando and her husband Lazar made their home, was a cosmopolitan city with a large Jewish population. Today, it is the capital of Lithuania but it was then part of Poland. Lewando opened a vegetarian eatery called The Vegetarian Dietetic Restaurant on the edge of the city’s Jewish quarter. It was a popular spot among both Jews and non-Jews, as well as luminaries of the Yiddish-speaking world. (Even renowned artist Marc Chagall signed the restaurant’s guest book.)

Lewando was a staunch believer in the health benefits of vegetarianism and devoted her professional life to promoting these beliefs. She wrote: “It has long been established by the highest medical authorities that food made from fruit and vegetables is far healthier and more suitable for the human organism than food made from meat.” Plus, she wrote, vegetarianism satisfies the Jewish precept of not killing living creatures.

We know little about her life other than she was born Fania Fiszlewicz in the late 1880s to a Jewish family in northern Poland. She married Lazar Lewando, an egg merchant from what is today Belarus and they eventually made their way to Vilna. They did not have children.

Lewando, to quote Jeffrey Yoskowitz, author of “The Gefilte Manifesto” was “a woman who challenged convention;” a successful entrepreneur, which was a rarity among women of the time. She supervised a kosher vegetarian kitchen on an ocean liner that traveled between Poland and the United States, and gave classes on nutrition to Jewish women in her culinary school.

“The Vilna Vegetarian Cookbook” was sold in Europe and the U.S. in Lewando’s day, but most of the copies were lost or destroyed during the Second World War. In 1995, a couple found a copy of the cookbook at a second-hand book fair in England. They understood the importance of a pre-war, Yiddish-language, vegetarian cookbook written by a woman, so purchased it and sent it to the YIVO Institute’s offices in New York. There, it joined the millions of books, periodicals and photos in YIVO’s archives.

It was discovered again by two women who visited YIVO and were captivated by the book’s contents and colorful artwork. They had it translated from Yiddish to English so it could be enjoyed by a wider audience.

Like many Ashkenazi cooks, salt was Lewando’s spice, butter her flavor and dill her herb. The book is filled with dishes you’d expect: kugels and blintzes and latkes; borscht and many ways to use cabbage. There’s imitation gefilte fish and kishke made from vegetables, breadcrumbs, eggs and butter. Her cholent (a slow-cooked Sabbath stew) recipes are meat-free, including one made with prune, apple, potatoes and butter that is a cross between a stew and a tzimmes.

There are also some surprises.

Did you know it was possible to access tomatoes, eggplants, asparagus, lemons, cranberries, olive oil, Jerusalem artichokes, blueberries and candied orange peel in pre-war Vilna? There’s a French influence, too, such as recipes for mayonnaise Provencal and iles flottante, a meringue-based dessert, and a salad of marinated cornichons with marinated mushrooms.

“It’s hard to know who the target audience was for this cookbook,” said Eve Jochnowitz, its English-language translator. “We know from contemporary memoirs that people in Vilna did not have access to these amazing amounts of butter, cream and eggs,” she said. “Lewando was writing from a somewhat privileged and bourgeois position.” While many of these recipes may have been aspirational given the poverty of the Jews at the time, the cookbook demonstrates that it was possible to obtain these ingredients in Vilna, should one have the resources to do so.

While the cookbook is filled with expensive ingredients, there is also, said Jochnowitz, “a great attention to husbanding one’s resources. She was ahead of her time in the zero-waste movement.” Lewando admonishes her readers to waste nothing. Use the cooking water in which you cooked your vegetables for soup stock. Use the vegetables from the soup stock in other dishes. “Throw nothing out,” she writes in the cookbook’s opening essay. “Everything can be made into food.” Including the liquid from fresh vegetables; Lewando instructed her readers on the art of vitamin drinks and juices, with recipes for Vitamin-Rich Beet Juice and Vitamin-Rich Carrot Juice. “This was very heroic of her,” said Jochnowitz. “There were no juice machines! You make the juice by grating the vegetables and then squeezing the juice out by hand.”

Barbara Kirshenblatt-Gimblett, a Jewish scholar and Jewish cookbook collector, describes Lewando as “witty.” “She is showing us,” she said, “that once you eliminate meat and fish, you still have an enormous range of foods you can prepare.” Lewando is about “being creative, imaginative and innovative both with traditional dishes and with what she is introducing that is remote from the traditional repertoire.” She does that in unexpected ways. Her milchig (dairy) matzah balls, for example, have an elegance and lightness to them. She instructs the reader to make a meringue with egg whites, fold in the yolks, then combine with matzah meal, melted butter and hot water. Her sauerkraut salad includes porcini mushrooms. One of her kugels combines cauliflower, apples, sliced almonds and candied orange peel.

There is much that, through contemporary eyes, is missing in “The Vilna Vegetarian Cookbook.” The recipes do not give step-by-step instructions; rather you will find general directions. Heating instructions are vague, ranging from a “not-too-hot-oven” to a “warm oven” to a “hot oven.” Lewando assumes the reader’s familiarity with the kitchen that today’s cookbook writer would not.

Lewando and her husband were listed in the 1941 census of the Vilna Ghetto but not in the census of 1942. It is believed that they both died or were killed while attempting to escape. “She really was a visionary,” said Jochnowitz. “It is an unbearable tragedy that she did not live to see the future that she predicted and helped to bring about.”But in cooking her recipes, said Yoskowitz, as dated and incomplete as some of them may be, the conversation between then and now continues.

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sitting-on-me-bum · 2 years

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The newfound species seen here is one of about 1,300 known types of tardigrades. It was discovered in moss growing on dead tree trunks in Germany’s Black Forest. Far too small to see with the unaided eye, this creature is among billions of life-forms on the forest floor that are essential to the health of the planet. Magnified 2,400 times.

THESE TINY CREATURES ARE MARVELOUS

PHOTOGRAPH BY OLIVER MECKES AND NICOLE OTTOWA

Fungi like this Resinicium bicolor—shown magnified 7,000 times—start breaking down dead trees by digesting lignin, the complex compound that helps form woody cell walls in plants.

Scales of silica cover the single-celled body of a testate amoeba. These types of amoebas are named for the hard shells they create, possibly for protection against environmental changes within the forest litter.

Resembling a fairy’s gift basket, the fruiting body of a slime mold, magnified 400 times, releases spores from its perch on woody debris draped in fungal filaments. Slime molds feast on other microbes found in decaying plant

Some mycorrhizal fungi make their homes inside plant cells, as seen in this cross section of a European blueberry root. This allows soil residents of very different sizes to exchange nutrients—helping the forest

#oliver meckes #nicole ottowa #photographer #tardigrades #moss #germany #black forest #micro photography #nature #national geographic #fungi #resinicium bicolor #testate amoeba #slime mold #mycorrhizal fungi

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