#beverage
Next morning, I popped this small Chicken Pie into the oven to reheat while I poured myself the less sweet milk tea mum bought for me. Like it bigger cousin, this single person serving of pie also comes with half a hard boiled egg along with the flavourful potato and chicken meats.
Teapot cups and vegetarian food on table. Asian breakfast with view on mountain and plains. by koldunovvv
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Food during WYD
The organization wants to present the traditional Polish food to WYD pilgrims.
From 26th to 29th of July there will be 17 food and beverage zones, (including Campus Misericordiae).
In this 8 zones by Caritas Polska serving pierogi, bigos, grilled sausages, oscypki, fast food, as well as coffee, tea, a wide selection of beverages.
The zones in Campus Misericordiae will function noon-midnight, they will stay open longer if needed. Meals in Campus Misericordiae will be distributed in exchange for tickets.
For pilgrims without tickets, prices will be similar to existing prices.
Beverage zones during World Youth Day in Cracow:
1) Zwierzyniecki Klub Sportowy, ul. Na Błoniach 1
2) Near Cracovia Stadium, ul. Józefa Kałuży 1
3) Old Post Office near Galeria Krakowska, ul. Lubicz 4
4) TAURON Arena Kraków, ul. Stanisława Lema 7
5) ul. Piastowska 20
6) Parkplace ul. Powiśle (vis a vis hotelu Sheraton)
7) Kokotów ul. Kokotowska 4
8) PKP Station Kraków – Łagiewniki
9) PKP Station Kraków-Płaszów
10) Food Court ŚDM, ul. Na Błoniach 7
11) Bulwary Wiślane – ul. Smocza
12) Krowodrza – ul. Piastowska
13) CIty Center – ul. Bernardyńska
14) Łagiewniki – ul. Mordarskiego
15) Bulwar Poleski (near Wisła river)
16) Bulwar Wołyński (near Wisła river)
17) Bulwar Inflancki (near Wisła river)
Photos: Marianna Gurba
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Steeping globe amaranth oolong iced tea in the wok
This is about three-quarters the amount I made last time, so I was able to steep it in the wok with a lid. It’s easier to do a neat pour from the wok to the red pot, so later (when filtering out the leaves) this will probably turn out to have been a good idea. The only flaw here is that I don’t think the wok retains heat as well as the pot, even with the lid.
I’m going with:
- Boiled in the pot
- Steeped in the wok
- Sieved back into the pot
- Cooled in the snow outside
- Served or refrigerated in the beverage dispenser
Globe Amaranth Oolong Iced Tea. I made a gallon today.
Making this was kind of an… adventure. Sometimes, flying by the seat of your pants actually works out! I could have done without the impromptu game of curling, though.
Once I’d steeped my tea in my biggest pot, I had to strain it into a secondary vessel. The only one big enough that could handle the heat was a wok. But it fit! Once it was strained I put it back in the pot, which I then put outside in the snow to cool down. The snow underneath melted unevenly, and it almost slid right off my back steps, but I managed to retrieve it before it could go over the edge. I poured it all into my brand new gallon beverage dispenser and it all fit very nicely… which was slightly surprising, since I didn’t measure a single thing in this whole process using more than my eye.
I’m learning pixel art and follow Pixel Dailies on twitter and decided that trying today’s prompt would be a good way to practice pixel art. So here’s a simple little cocktail with a #garnish for Pixel Dailies. This is only the second pixel art thing I’ve really finished and I think it turned out pretty well, all things considered.
Crockpot Hot Chocolate
Ingredients
- 1 ½ cups heavy whipping cream
- (1) 14 ounce can sweetened condensed milk
- 6 cups milk
- 1 ½ teaspoons vanilla
- 2 cups of chocolate chips (milk chocolate OR semi-sweet)
Instructions
- Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Garnish as desired (which means MARSHMALLOWS of course!)
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Let the Barista Order
thanks to my Patreon backers for supporting this comic!
www.patreon.com/thxalatte
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Eat, pray, love
Literary Recipes—Medieval Mulled Wine (Hippocras) *
The Old Bear was particular about his hot spiced wine. So much cinnamon and so much nutmeg and so much honey, not a drop more. Raisins and nuts and dried berries, but no lemon, that was the rankest sort of southron heresy…
—A Clash of Kings, by George R. R. Martin.
Ingredients—
• 1 bottle of an inexpensive sweet red wine (For a non-alcoholic alternative, substitute grape juice for wine — the amount of sugar may be reduced or eliminated entirely during cooking — and add one or two teaspoons of red wine vinegar for a bit of tartness.)
• 1 - 2 cups honey
• 1½ tablespoons Poudre Douce (“Sweet Powder,” a common medieval spice mix containing cinnamon, ground ginger, and nutmeg)
• A handful each of dried cranberries, raisins, and almonds
Directions—
• In a cooking pot, bring the wine and honey to a simmer, being sure to skim off the scum as it rises to the top. Taste for sweetness; add more honey as necessary. Stir in spices, nuts, and dried fruits, and continue to simmer for at least 20 minutes, stirring occasionally.
• Remove from heat and allow to rest until the spice mixture creates a thick residue that settles to the bottom of the pot.
• Using a ladle, serve into individual mugs or other heat-safe vessels. Try not to disturb the layer of spices at the bottom of the pot.
*In the late medieval period, hippocras, or mulled wine, became an important part of every banquet. It was usually served at the last course, the desserte, along with cheese, candied fruits and light cakes. It was an extremely well-liked, highly prized beverage and was prescribed by physicians to aid in digestion.
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Historic Recipes―Mint Julep
The Mint Julep — a cocktail of mint leaf, bourbon, sugar, and crushed ice — has been the official drink of the Kentucky Derby for nearly a century. So how is it that the Mint Julep came to be synonymous with the most prestigious horse race in the United States?
The julep cup itself is a longstanding Southern tradition. For wealthy Southerners, silver or pewter cups were popular gifts for weddings, christenings, and graduations. Monogrammed and dated to mark the occasion, they were handed down as family heirlooms. Such cups were also perfect for cocktails — when held by the top edge or bottom, the crushed ice inside will create a frosty exterior.
As for the beverage, the Mint Julep appeared in 1784 as a remedy for pain and upset stomach. In the early 1800s, Virginians would sip brandy or rum juleps over breakfast. The drink made its way west, from the high society of Virginia to the working class of Kentucky, and brandy was replaced by bourbon, a liquor that was less inexpensive and more readily available. Juleps became akin to coffee at dawn for farmers facing long days in the fields.
In 1938, the Mint Julep became Churchill Downs‘ signature drink. It was sold for 75 cents in a collectible souvenir glass. Today, more than 120,000 juleps are served at the Kentucky Derby each year.
Ingredients—
• 2.5 ounces of bourbon whisky (non-alcoholic alternative: ginger ale)
• 1 teaspoon sugar
• 2 teaspoons water
• Fresh mint sprigs (stems removed)
• Crushed ice
Directions—
• Place 3-5 mint leaves at the bottom of the cup and muddle gently. Add sugar and water and crush slightly. Fill cup with crushed ice. Add bourbon and garnish with a mint sprig.
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