A fabulously simple dairy, egg and sugar free fruitcake recipe that works every time. As I see a few questions about the lack of eggs and...
In the comics, especially on social media, where the spotlight usually shines on superheroes, animals, and mythical beings, an artist known as Ny Cartoonist has introduced a novel and quirky twist.
In the comics, especially on social media, where the spotlight usually shines on superheroes, animals, and mythical beings, an artist known as Ny Cartoonist has introduced a novel and quirky twist.
These vegan handheld pies are filled with a sweet and spicy mix of dried fruits and nuts, and they're the perfect treat for any occasion and on Christmas day!
Juniper berries are one of the most underappreciated, unsung heroes of the spice world. Learn how to use them in the kitchen and beyond on Gardener's Path.
My name is Daniele Barresi, I am 26 and I am from Bagnara Calabra (RC), Italy. I started carving at the age of 7 and I describe this period like the best in my life. I also became world champion of carving fruit and vegetables twice.
We've all heard of apples, bananas and oranges. Still, almost nobody has tried all the bizarre and beautiful fruits on this list.
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you’ll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Well, of course we do swear although I don't know about excessively but something that we do well in Australia is multicultural food. And this cake could really belong to any ethnicity really although the first I think about is Greek with luscious figs and honey on top of a moist yogurt cake. I did apologise on twitter a week or so ago because every single fig that I had bought to cook with was eaten by yours truly (with the occasional one going to Mr NQN ;)). This year's figs have been particularly luscious and I only really buy the them if I can pick the figs individually because a dry, light fig is such a different sensation from a luscious, sweet fig that tastes like syrupy jelly inside. I've even been known to eat eight in one sitting, stopping only because I had run out. And that was the cause of some light swearing ;)
Most of us start losing our wild childish imaginations when we grow up, but not Akiko Ida and Pierre Javelle. Since 2002, these two professional food photographers have been shooting a playful series of dioramas called MINIMIAM (“miam” is French for “yum”) that place miniature people in a world of over-sized food. In their dioramas, Javelle and Ida arrange miniature model train in everyday positions and situations that connect playfully with the fruits, vegetables, pastries and other foods that they use in the photographs.
Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!
This simple Greek Bougatsa recipe is so easy to make with store-bought filo dough! Crispy filo layers, a creamy custard filling, a generous dusting of icing sugar and cinnamon make this a delicious breakfast or dessert.
Serve this damson and apple cheese like a chutney; it’s wonderful served with goat’s or sheep’s milk cheeses, as is traditional, but also alongside roast lamb or game dishes, too. Looking for more ways to use the seasonal fruit? Take a look at all of our damson recipes, here.
"Soft and sweet on the inside and caramelized on the outside."
You know how sometimes there are images that just say it all, no caption needed. Well this isn’t one of those times. These pics were collected from a subreddit called hmm, a place where people can upload their weird and baffling photos for the world to ponder over.
Macro photography is extreme close-up photography, usually of very small subjects and living organisms like insects for example. Once you try
Hello friends, I am sharing a yummy salad that is perfect for any spring, summer, Easter, 4th of July, BBQ or picnic you are attending
If you have been to Italy then you may have been taken back by some of the very obvious cultural differences that make the things Italians do just plain weird!
Are you looking to learn more about Armenian food and explore some of the best Armenian dishes that exist? This guide uncovers all! Learn more here!
The World of WearableArt (WOW) Show is New Zealand’s single largest theatrical production. The World of WearableArt Competition is the worlds leading wearable art competition attracting entries...
"Passion Amongst the Palms" - Phil Lockwood
New to fermented foods? You know they are good for you, but did you know how easy it is to get started? This apple salsa recipe is a great introduction to the world of ferments.
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Orange peel benefits are less known. If used correctly, it can reduce cancer risk and improve lung health. Learn more about its benefits and uses here.
Originally a recipe from a friend, 'Kathy's Real Easy Fruit Cake' is a simple to make cake that is a great Christmas cake option. Be...
If there’s one thing that’s impressed us about Copenhagen (and there isn’t one, there are many) is the food scene. Before arriving, possibly the only thing we knew about this city in terms of culinary
Candy. Fruit. Rum. What's not to love?
Impress everyone this Christmas using the easiest fruit cake recipe in the world. All you need are four ingredients! The addition of Baileys is an extra treat, especially at Christmas time.
This article will teach you how to make a good old-fashioned fruitcake, including several different variations. All of these recipes will make your mouth water. Happy holidays!
Fruit-strology.
Art.com | We Are Art We exist so you can have the art you love. Art.com gives you easy access to incredible art images and top-notch craftsmanship. High-Quality Framed Art Prints Our high-end framed wall art is printed on premium paper using non-toxic, archival inks that protect against UV light to resist fading. Experience unmatched quality and style as you choose from a wide range of designs to enhance your room décor. Professionally Crafted Framed Wall Art Attention to detail is at the heart of our process, as we exclusively use 100% solid wood frames that include 4-ply white core matboard and durable, frame-grade clear acrylic for clarity, long-lasting protection of the artwork and unrivaled quality. With a thoughtfully selected frame and mat combination, this piece is designed to complement your art and create a visually appealing display. Easy-to-Hang & Ready-to-Display Artwork Each framed art piece comes with hanging hardware affixed to the back of the frame, allowing for easy and convenient installation. Ready to display right out of the box. Handcrafted in the USA. Food Art Give your walls something craveable with mouth-watering food art. Explore world cuisine with delectable spreads painted by Dutch masters, scenes from wine country, or celebrate your love for fast food with pop art. These masterpieces are great as a main course or pair well with other works of art. Cuisine art captures food, the culinary process, or any location known for a particular cuisine through a painting or photograph. Andy Warhol, Jennifer Garant, Paul Cezane, Ursula Abresch are some of the artists we love for their take on cuisine art. Figurative Art Think reality delights? You bet your walls do too. So, why not introduce them to our collection of figurative art. Make acquaintance with inspiring muses of famous masters or get a glimpse of pop culture icons caught on camera. Any masterpieces you choose will give your space a unique story to share in our handcrafted frames. This genre of art involves a realistic depiction of living as well as inanimate objects. Artists like Jean Michel Basquiat, Norman Rockwell, and Banksy are renowned for giving a platform to cultural commentary and human experiences through their art. The Print This giclée print delivers a vivid image with maximum color accuracy and exceptional resolution. The standard for museums and galleries around the world, giclée is a printing process where millions of ink droplets are “sprayed” onto high-quality paper. With the great degree of detail and smooth transitions of color gradients, giclée prints appear much more realistic than other reproduction prints. The high-quality paper (235 gsm) is acid free with a smooth surface. Paper Type: Giclee Print Finished Size: 9" x 12" Arrives by Fri, Mar 29 Product ID: 53760356395A
NEW YORK TIMES BESTSELLER - A "brilliant [and] entrancing" (The Guardian) journey into the hidden lives of fungi--the great connectors of the living world--and their astonishing and intimate roles in human life, with the power to heal our bodies, expand our minds, and help us address our most urgent environmental problems. "Grand and dizzying in how thoroughly it recalibrates our understanding of the natural world."--Ed Yong, author of An Immense World ONE OF THE BEST BOOKS OF THE YEAR--Time, BBC Science Focus, The Daily Mail, Geographical, The Times, The Telegraph, New Statesman, London Evening Standard, Science Friday When we think of fungi, we likely think of mushrooms. But mushrooms are only fruiting bodies, analogous to apples on a tree. Most fungi live out of sight, yet make up a massively diverse kingdom of organisms that supports and sustains nearly all living systems. Fungi provide a key to understanding the planet on which we live, and the ways we think, feel, and behave. In the first edition of this mind-bending book, Sheldrake introduced us to this mysterious but massively diverse kingdom of life. This exquisitely designed volume, abridged from the original, features more than one hundred full-color images that bring the spectacular variety, strangeness, and beauty of fungi to life as never before. Fungi throw our concepts of individuality and even intelligence into question. They are metabolic masters, earth makers, and key players in most of life's processes. They can change our minds, heal our bodies, and even help us remediate environmental disaster. By examining fungi on their own terms, Sheldrake reveals how these extraordinary organisms--and our relationships with them--are changing our understanding of how life works. Winner of the Wainwright Prize, the Royal Society Science Book Prize, and the Guild of Food Writers Award - Shortlisted for the British Book Award - Longlisted for the Rathbones Folio Prize Product DetailsISBN-13: 9780525510314 Media Type: Hardcover Publisher: Random House Publishing Group Publication Date: 05-12-2020 Pages: 368 Product Dimensions: 6.30(w) x 9.10(h) x 1.40(d)About the Author Merlin Sheldrake is a biologist and author of Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures, a New York Times and Sunday Times bestseller and winner of the Royal Society Book Prize and the Wainwright Prize. Sheldrake is a research associate of the Vrije University Amsterdam and works with the Society for the Protection of Underground Networks and the Fungi Foundation. A keen brewer and fermenter, he is fascinated by the relationships that arise between humans and more-than-human organisms.Read an Excerpt Read an Excerpt 1. A Lure Who’s pimping who?—Prince A heap of Piedmont white truffles (Tuber magnatum) sat on the scales on a check-patterned rag. They were scruffy, like unwashed stones; irregular, like potatoes; socketed, like skulls. Two kilograms: €12,000. Their sweet funk filled the room, and in this aroma was their value. It was unabashed and quite unlike anything else: a lure, thick and confusing enough to get lost in. It was early November, the height of truffle season, and I had traveled to Italy to join two truffle hunters working out of the hills around Bologna. I was lucky. A friend of a friend knew a man who dealt truffles. The dealer had agreed to set me up with his two best hunters, who in turn had consented to let me go out with them. White-truffle hunters are famously secretive. These fungi have never been domesticated and can only be found in the wild. Truffles are the underground fruiting bodies of several types of mycorrhizal fungi. For most of the year, truffle fungi exist as mycelial networks, sustained in part by the nutrients they obtain from the soil and also by the sugars they draw from plant roots. However, their subterranean habitat confronts them with a basic problem. Truffles are spore-producing organs, analogous to the seed-producing fruit of a plant. Spores evolved to allow fungi to disperse themselves, but underground their spores can’t be caught by air currents and are invisible to the eyes of animals. Their solution is to smell. But to smell above the olfactory racket of a forest is no small task. Forests are crisscrossed with smells, each a potential fascination or distraction to an animal nose. Truffles must be pungent enough for their scent to penetrate the layers of soil and enter the air, distinctive enough for an animal to take note amid the ambient smellscape, and delicious enough for that animal to seek it out, dig it up, and eat it. Every visual disadvantage that truffles face—being entombed in the soil, difficult to spot once unearthed, and visually unappealing once spotted—they make up for with smell. Once eaten, a truffle’s job is done: An animal has been lured into exploring the soil and recruited to carry the fungus’s spores off to a new place and deposit them in its feces. A truffle’s allure is thus the outcome of hundreds of thousands of years of evolutionary entanglement with animal tastes. Natural selection will favor truffle fungi that match the preferences of their finest spore dispersers. Truffles with better “chemistry” will attract animals more successfully than those with worse. Like the orchids that mimic the appearance of sexually receptive female bees, truffles provide a depiction of animal tastes—an evolutionary portrait in scent of animal fascination. I was in Italy because I wanted to be drawn underground by a fungus into the chemical world in which it lived. We are ill-equipped to participate in the chemical lives of fungi, but ripe truffles speak a language so piercing and simple that even we can understand it. In doing so, these fungi include us for a moment within their chemical ecology. How should we think about the torrents of interaction that occur between organisms underground? How should we understand these spheres of more-than-human communication? Perhaps running after a dog hot on the trail of a truffle and burying my face in the soil was as close as I could get to the chemical tug and promise that fungi use to conduct so many aspects of their lives. The human sense of smell is extraordinary. Our eyes can distinguish several million colors, our ears can distinguish half a million tones, but our noses can distinguish well over a trillion different odors. Humans can detect virtually all volatile chemicals ever tested. We outperform rodents and dogs in detecting certain odors, and we can follow scent trails. Smells feature in our choice of sexual partners and in our ability to detect fear, anxiety, or aggression in others. And smell is woven into the fabric of our memories; it is common for people suffering from post-traumatic stress disorder to have olfactory flashbacks. Noses are finely tuned instruments. Your olfactory sense can split complex mixtures into their constituent chemicals, just as a prism can split white light into its constituent colors. To do this, it must detect the precise arrangement of atoms within a molecule. Mustard smells mustardy because of bonds between nitrogen, carbon, and sulfur. Fish smells fishy because of bonds between nitrogen and hydrogen. Bonds between carbon and nitrogen smell metallic and oily. The ability to detect and respond to chemicals is a primordial sensory ability. Most organisms use their chemical senses to explore and make sense of their environment. Plants, fungi, and animals all use similar types of receptors to detect chemicals. When molecules bind to these receptors, they trigger a signaling cascade: One molecule triggers a cellular change, which triggers a bigger change, and so on. In this way, small causes can ripple into large effects: Human noses can detect some compounds at as low a concentration as thirty-four thousand molecules in one square centimeter, the equivalent of a single drop of water in twenty thousand Olympic swimming pools. For an animal to experience a smell, a molecule must land on their olfactory epithelium. In humans, this is a membrane up and behind the nose. The molecule binds to a receptor, and nerves fire. The brain gets involved as chemicals are identified or trigger thoughts and emotional responses. Fungi are equipped with different kinds of bodies. They don’t have noses or brains. Instead, their entire surface behaves like an olfactory epithelium. A mycelial network is one large chemically sensitive membrane: A molecule can bind to a receptor anywhere on its surface and trigger a signaling cascade that alters fungal behavior. Fungi live their lives bathed in a rich field of chemical information. Truffle fungi use chemicals to communicate to animals their readiness to be eaten; they also use chemicals to communicate with plants, animals, other fungi—and themselves. It isn’t possible to understand fungi without exploring these sensory worlds, but they are hard for us to interpret. Perhaps it doesn’t matter. Like fungi, we spend much of our lives being drawn toward things. We know what it is to be attracted or repelled. Through smell, we can participate in the molecular discourse fungi use to organize much of their existence. In human history, truffles have long been associated with sex. The word for truffle in many languages translates to “testicle,” as in the old Castilian turmas de tierra, or earth’s testicles. Truffle fungi have evolved to make animals giddy because their lives depend on it. As I spoke with Charles Lefevre, a truffle scientist and cultivator in Oregon, about his work with the Périgord black truffle, he broke off: “Funny—as I’m saying this I am ‘bathing’ in the virtual aroma of Tuber melanosporum. It’s as if a cloud of it is filling my office, but there are currently no truffles here. These olfactory flashbacks are common with truffles in my experience. They can even include visual and emotional memories.” In France, Saint Anthony—the patron saint of lost objects—is regarded
The dynasty of the lemon has fallen from the aristocratic tree and now occupies the common ground of contemporary cuisine. Lost to us are its exotic cousins, the strange fruits of all sizes, colours and shapes with the family name Citron, not lemon. Together with olives and garlic the now humbled lemon is perhaps the…