tag:blogger.com,1999:blog-76812311853179743922024-02-19T17:05:09.969-08:00Breather BountyA Food and Travel BlogReshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-7681231185317974392.post-59994096374254973532022-01-21T18:02:00.001-08:002022-01-21T18:17:41.282-08:00Top Traditional New Mexican Dishes to Try While in New MexicoFrom our recent New Mexico road trip, the one thing that will stay with us for a long time other than the vivid desert landscape and the unique architecture, is the explosion of flavors in our taste buds. Food has always been my personal gateway to any culture. So none of our trips are complete without exploring the unique cuisine of the region and New Mexico certainly has a lot to offer. In spite of having a close resemblance with Mexican cuisine in general, the New Mexican dishes stand out with the uniqueness of regional ingredients and as a milieu of cultural blending. The culture of the region is heavily influenced by both the Native American and the Latino/Hispanic hues.<div>So, let's get started with the list.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw6HKaN16Dm-hE5b_9PszwOJVGfLy74bK9cKglgXuZHPBKXeuXabaaM1U_TbnFSbbSsCdbgSj75LtDZH_F1X1ZN5L3_axSL9uuLaFz1TvJP6LcN9V0kDROFKFcQtPc0Pam2qtWBYrBA_ivmZN7dOd-2f2yJ56fs8z0NIbn7q-f0_oFbjqlH8-gUiuq=s782" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="781" data-original-width="782" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw6HKaN16Dm-hE5b_9PszwOJVGfLy74bK9cKglgXuZHPBKXeuXabaaM1U_TbnFSbbSsCdbgSj75LtDZH_F1X1ZN5L3_axSL9uuLaFz1TvJP6LcN9V0kDROFKFcQtPc0Pam2qtWBYrBA_ivmZN7dOd-2f2yJ56fs8z0NIbn7q-f0_oFbjqlH8-gUiuq=w640-h640" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div><br /></div><div style="text-align: center;"><b>1. The Chile:</b></div><div style="text-align: center;"><b><br /></b></div><div>"Red or Green?" - This is such a frequently asked question in any eatery in New Mexico that is has gained the reputation being the "New Mexico state question". Although not a dish in itself, "chile" is certainly the most important ingredient in the savory world of New Mexican food. Chile is abundant throughout the state and the small town of Hatch, NM is considered to be the "Chile capital of the world". The chile peppers are either used to cook a dish or served along in the from of a salsa/sauce. While the green chile is a blend of sweet, spicy, and smoky, the ripened red chile has a earthiness with a back-heat. The degree of heat or spiciness depends on the variety.</div><div><b><span style="color: #990000;">Pro tip</span></b>: Can't decide "red or green"? - say Christmas and you will be served both and can enjoy the best of both worlds.</div><div><br /></div><div><b><div style="text-align: center;"><b>2. Salsa and Chips:</b></div><div style="text-align: center;"><b><br /></b></div></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjhKppSq2lJvr1stxjGWlVKBq0iUIYQrfkfqk9mBWLAL9Kfv66GIIcQ2TOKayPWPibmHMqCO9BnxIQiIoErJX1xfpBf1lYvJv6jCIsOx1D4XJPD-lJJ1WfSueDLNkbscZBoUN8qpRLvQFJFRAP1UiTBYOiL7kWXFkXz5ng8KF1CzGaonbWnOailowd=s2048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjhKppSq2lJvr1stxjGWlVKBq0iUIYQrfkfqk9mBWLAL9Kfv66GIIcQ2TOKayPWPibmHMqCO9BnxIQiIoErJX1xfpBf1lYvJv6jCIsOx1D4XJPD-lJJ1WfSueDLNkbscZBoUN8qpRLvQFJFRAP1UiTBYOiL7kWXFkXz5ng8KF1CzGaonbWnOailowd=w320-h240" width="320" /></a></div>Almost every spot offering New Mexican food serves tortilla chips and salsa, which is often complimentary. This sets the mood right for any meal. The variety of chile used principally dictates the heat and flavor of the salsa.</div><div><span style="color: #990000;"><b>Pro tip</b></span>: The salsa at <i>Sadie's,</i> Albuquerque hits all the right notes of flavor and the heat is not mellowed down and kept authentic.</div><br /><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b>3. Everything Blue Corn:</b></div><div style="text-align: center;"><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyHFXEg2Sy7t88Q8oUrLNrBGWrboXC-_xP1Qxq5i_Zyf71Q0vDpwMnpfA41i-usS05LTlNWDTxmYCZQaAI_k-KfqlaWdD42G_z2DxI3T93CIZMY_PCdSAg5IB416CI2SDe8jNEqKH30YhPfA-hDYfrUVYT-c-pL2xszIT_00GqZNYwTTrdZxGE_4Ye=s2048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyHFXEg2Sy7t88Q8oUrLNrBGWrboXC-_xP1Qxq5i_Zyf71Q0vDpwMnpfA41i-usS05LTlNWDTxmYCZQaAI_k-KfqlaWdD42G_z2DxI3T93CIZMY_PCdSAg5IB416CI2SDe8jNEqKH30YhPfA-hDYfrUVYT-c-pL2xszIT_00GqZNYwTTrdZxGE_4Ye=s320" width="320" /></a></div>Blue corn is a staple in the state and was originally developed by the Pueblo Indians of the Rio Grande in New Mexico and other tribes. Later, this variety became a part of the tradition in Southern and Central Mexican food. Blue corn is sweeter than its yellow counterpart and has much higher protein content. Honestly, it is tastier. Blue corn tortillas are fairly common in NM. Blue corn is often used for tacos, chips, and waffles.<br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfaWLVZFGkQNJBxzb1aFnMiYrRJFzMuvWpPa2FYjfIc-q3oA5SFI6z4TIOBIro35nRMD-lV5Rhac2Ka4S037Bkt-pZpCL51s4TDhWY57Sva1DG3VdgFWWhpbNUP7vG_MUWc_WSw5u0E2A2z4As2hLxmgGKJcngDfPsASrWaNk5PT6QF0WYMwGSHvE4=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfaWLVZFGkQNJBxzb1aFnMiYrRJFzMuvWpPa2FYjfIc-q3oA5SFI6z4TIOBIro35nRMD-lV5Rhac2Ka4S037Bkt-pZpCL51s4TDhWY57Sva1DG3VdgFWWhpbNUP7vG_MUWc_WSw5u0E2A2z4As2hLxmgGKJcngDfPsASrWaNk5PT6QF0WYMwGSHvE4=s320" width="320" /></a></div><b><span style="color: #990000;">Pro tip</span></b>: The blue corn waffles at <i>Tia Betty Blue's</i>, Albuquerque remains one of the best bites of our trip. Head over for breakfast or brunch to this petite eatery and you won't be disappointed. We tried both the savory and the sweet version and they were equally delightful.</div><br /><div><br /></div><div><b><br /></b></div><div><b><div style="text-align: center;"><b>4. Blue Corn Atole:</b></div><div style="text-align: center;"><b><br /></b></div></b></div><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_LLgYQAmD4nbLE4jX12kvfXZ-vyH1Q7RLzwdNYoPFKWEjBXEJm3M-j5SzqLm61JYtHkxFk44kwBlATLlzGJjcOLHdvgmN5suXdHvJ_5Bm0z8TX4JngeQ6ezrfiik5Jyh1VnWhYmQmf6ae4PGgluGcICse8e-qGVucgUI_SzeegldrtMxCk6gY6SkK=s2048" style="clear: right; display: inline; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_LLgYQAmD4nbLE4jX12kvfXZ-vyH1Q7RLzwdNYoPFKWEjBXEJm3M-j5SzqLm61JYtHkxFk44kwBlATLlzGJjcOLHdvgmN5suXdHvJ_5Bm0z8TX4JngeQ6ezrfiik5Jyh1VnWhYmQmf6ae4PGgluGcICse8e-qGVucgUI_SzeegldrtMxCk6gY6SkK=w150-h200" width="150" /></a>While we are still talking about blue corn, this warm beverage made with blue corn can't be missed. This traditional drink has a porridge-like texture and is typically served during breakfast.</div><div><span style="color: #990000;"><b>Pro tip</b></span>: At <i>Tia Betty Blue's</i>,<i> </i>Albuquerque you can choose from flavors like lavender, vanilla or cinnamon. FYI before you place the order, it is quite filling, more like a smoothie than tea or coffee.</div><br /><div><br /></div><div style="text-align: center;"><b>5. Calabacitas</b></div><div style="text-align: center;"><b><br /></b></div><div>This dish is a medley of seasonal squashes and corn, seasoned mildly and often served as a side. Some variations include a proteins like chicken or pork.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8QkZhcpTrn6dib78LS_rcJT873N-zxmmZRRaXaEsshuVRFBHE4rcvNH-5Pq2c9Pt2ImUgkbIvTnoDN-F-dTMFoJYl6JTI7j74u_i8eXexcZ-MlO6Q-d7nj_ItyVJPOR2f9XWKUDksjq-g9bTVGP0Oa_hIb9WbzYh7Z5cx4N2qqzziqrqqYVHGvCnI=s2048" style="display: inline; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="283" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8QkZhcpTrn6dib78LS_rcJT873N-zxmmZRRaXaEsshuVRFBHE4rcvNH-5Pq2c9Pt2ImUgkbIvTnoDN-F-dTMFoJYl6JTI7j74u_i8eXexcZ-MlO6Q-d7nj_ItyVJPOR2f9XWKUDksjq-g9bTVGP0Oa_hIb9WbzYh7Z5cx4N2qqzziqrqqYVHGvCnI=w378-h283" width="378" /></a></div><div><b><span style="color: #990000;">Pro tip</span></b>: Whether you like your veggies or not, you may want to give the calabacitas a try when in New Mexico. That being said, don't bother if you totally hate veggies, because it is not bold enough to convert you.</div><div><b><br /></b></div><div style="text-align: center;"><b>6. Posole</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;">This stew sums up all the traditional New Mexican flavors in a bowlful. Posole, is being served in pueblos through generations, typically during feasts and celebrations. The main ingredients in it is the hominy/corn kennels (the corn is treated with slaked lime to remove the outer skin). I mean, what's there not to love in a warm bowl full of pork, hominy and red chile?</div><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhc2FeB_ZYyQmEmMSmVG5Lj9NdxiweVDboHlvvmPTvv85gx4ictLOnGjJ3IIvdET66DRaX4ieN3tIIAVjPPo54ZmbTS4N6Cy0FKMFlMl3TG4nGkXKmj56GFZhaBWPvFeDLHOvro7LLOCtdE6wr6Gto2cl6bG4X-BFKzLkRg_q-FJ6rcVt9QLanOWe-A=s1404" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="1404" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEhc2FeB_ZYyQmEmMSmVG5Lj9NdxiweVDboHlvvmPTvv85gx4ictLOnGjJ3IIvdET66DRaX4ieN3tIIAVjPPo54ZmbTS4N6Cy0FKMFlMl3TG4nGkXKmj56GFZhaBWPvFeDLHOvro7LLOCtdE6wr6Gto2cl6bG4X-BFKzLkRg_q-FJ6rcVt9QLanOWe-A=w400-h310" width="400" /></a></div><b><span style="color: #990000;">Pro tip</span></b>: <i>Sadie's,</i> Albuquerque holds up to the tradition and serves the posole with chopped onions, Mexican oregano, lemon, red chile and a tortilla on the side. So, you get to be your own boss and adjust the heat or the tang to your liking.</div><div><b><br /></b></div><div style="text-align: center;"><b>7. Green Chile Stew</b></div><div style="text-align: center;"><b><br /></b></div><div>New Mexico has another wonder to offer for all the soup lovers out there. A bowl of this soupy goodness can be just the thing you need after a long day of doing the touristy or not-so-touristy things in New Mexico. The bold flavors of green chile and the hearty meat and potatoes is like a marriage made in heaven.</div><div><span style="color: #990000;"><b>Pro tip</b></span>: <i>Garcia's</i>, Albuquerque has a good reputation of doing the stew right. However, we tried it at the <i>Indian Pueblo Kitchen</i>, Albuquerque and it did not disappoint.</div><div><br /></div><div style="text-align: center;"><b>8. Pueblo Oven Bread / Horno Bread</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;">Stews are meant to be soaked up with some bread, and that reminds me of pueblo oven bread / horno bread. Horno is traditional bee-hive shaped, outdoor, clay oven used by the pueblo Indians. The rustic bread baked in these ovens have been a staple around this region for centuries.</div><div><span style="color: #990000;"><b>Pro tip</b></span>: The <i>Indian Pueblo Kitchen</i>, Albuquerque is great place to try some pueblo oven bread and also pick some up for the road.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioLOUHKkT1wXzl8FQBvvM2-vOb6KmTlQAZqVVs1-XLUHF7cAf3wzndq3Ti5AVeLO4ipdDOouvYvByibLnlXWaYZZld5TLwcREX5hPbfeJCOn8SoLCjHtSjb-zOnc7mdnF57PQ3iTP4kNFALNHM_KsIhTiaOQ3CvPE9qVWjnTecHF3mz6stwBW4vXFP=s2048" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEioLOUHKkT1wXzl8FQBvvM2-vOb6KmTlQAZqVVs1-XLUHF7cAf3wzndq3Ti5AVeLO4ipdDOouvYvByibLnlXWaYZZld5TLwcREX5hPbfeJCOn8SoLCjHtSjb-zOnc7mdnF57PQ3iTP4kNFALNHM_KsIhTiaOQ3CvPE9qVWjnTecHF3mz6stwBW4vXFP=w400-h300" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Green Chile Stew with Pueblo Oven Bread </i></td></tr></tbody></table><br /><div style="text-align: center;"><b>9. Fry Bread</b></div><div style="text-align: center;"><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3WMeDiJWEqpbm2JqNKCqE8cPX_RSGDWim-SkuRwMwZS452A168yHOjQwXYVd_vustQii6VaJ2BBw2xqABhcq9h0Wkcz41BLb1GbYFFCQP_ow88VGJ2We1DT5keCmtywk8EUdhaY5isDWRFZu4vFVRMCVWo7m9-m4hKAKorXEmIZWyDcDVTKnC5NIK=s2048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3WMeDiJWEqpbm2JqNKCqE8cPX_RSGDWim-SkuRwMwZS452A168yHOjQwXYVd_vustQii6VaJ2BBw2xqABhcq9h0Wkcz41BLb1GbYFFCQP_ow88VGJ2We1DT5keCmtywk8EUdhaY5isDWRFZu4vFVRMCVWo7m9-m4hKAKorXEmIZWyDcDVTKnC5NIK=s320" width="320" /></a></div></div><div>Another popular bread in the native American community is the fry bread. It a deep fried flat bread enjoyed both with savory and sweet toppings.</div><div><b><span style="color: #990000;">Pro tip</span></b>: Who doesn't like fried dough? If you want to try the fusion version of it, go for the Tewa Taco or the Indian frybread taco at <i>Indian Pueblo Kitchen, </i>Albuquerque. Well, for us, we were leaning more towards the authentic versions during this trip.</div><div><br /></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhW99SMvhSQeQU5bMA9yyCQk6GpJj58YFmkziltQL49KsCwDg-JCt_YUhB3wEZvAjqzvetaOG2FPOqteEC6rkxPTFOkl6XaGbhM3b2nk9qRVafR5De1pYTG8qG2TvWffNRB3hCZyKlE850SjFOnDxD7MItWp12bjeELRCWWP2uju_bYGYUEJYq1TaSI=s647" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><b><div style="text-align: center;"><b>10. Sopapillas</b></div><div style="text-align: center;"><b><br /></b></div></b></b></div><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhW99SMvhSQeQU5bMA9yyCQk6GpJj58YFmkziltQL49KsCwDg-JCt_YUhB3wEZvAjqzvetaOG2FPOqteEC6rkxPTFOkl6XaGbhM3b2nk9qRVafR5De1pYTG8qG2TvWffNRB3hCZyKlE850SjFOnDxD7MItWp12bjeELRCWWP2uju_bYGYUEJYq1TaSI=s647" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="647" data-original-width="577" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhW99SMvhSQeQU5bMA9yyCQk6GpJj58YFmkziltQL49KsCwDg-JCt_YUhB3wEZvAjqzvetaOG2FPOqteEC6rkxPTFOkl6XaGbhM3b2nk9qRVafR5De1pYTG8qG2TvWffNRB3hCZyKlE850SjFOnDxD7MItWp12bjeELRCWWP2uju_bYGYUEJYq1TaSI=s320" width="285" /></a>You can't miss this New Mexican favorite while talking about fried doughs. You can have various forms of this puffed pillow of goodness while travelling through this region. They can be stuffed with some savory carne adovada or carne asada, or can be simply enjoyed with honey to end a meal.</div><div><span style="color: #990000;"><b><div><span style="color: #990000;"><b><br /></b></span></div>Pro tip</b></span>: We would say, try both the savory and sweet. it's worth it. You can get it from almost anywhere. We tried the stuffed ones at <i>Sadie's,</i> Albuquerque and it surely made us happy and very full.</div><div><br /></div><div style="text-align: center;"><b>11. Tacos:</b></div><div style="text-align: center;"><b><br /></b></div><div>Nothing can beat a good old taco on either side of the border. It is the ultimate go-to comfort food with unlimited variations. And you do get the real deal here in NM.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9EaWKlNNuYCpCXNcLQkP5MPjaAOTsklczpzsVN6ocVsAJw2I1LXjs-6GNb7zIWBqZtGZm0z_Vam_OYDZtd2UgnQKXrQMgf22gJs9upkIKc2qUbDYYymGYVU4xlEHomMFxuzMHRSZBtfmDDMf4PgYmjP8FgcE5h9a-66a4WlNrNY-eFxy6rpzJevxW=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9EaWKlNNuYCpCXNcLQkP5MPjaAOTsklczpzsVN6ocVsAJw2I1LXjs-6GNb7zIWBqZtGZm0z_Vam_OYDZtd2UgnQKXrQMgf22gJs9upkIKc2qUbDYYymGYVU4xlEHomMFxuzMHRSZBtfmDDMf4PgYmjP8FgcE5h9a-66a4WlNrNY-eFxy6rpzJevxW=w400-h300" width="400" /></a></div><br /></div><div><b><span style="color: #990000;">Pro tip</span></b>: Don't leave Albuquerque unless you have tried the tacos at <i>Taqueria Mexico</i>. We tried the carne asada, barbacoa and fish tacos and they were heavenly to say the least, especially the fish taco.</div><div><b><br /></b></div><div style="text-align: center;"><b>12. Chile Rellenos</b></div><div style="text-align: center;"><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgMdXlF8iZh579BRmkCTbO42DWs2khqcR61PucTNrqJmbsHqOnwfN_aWuuKrZUkR6icaMTqOqiS3VQs86OmZjOzuy6cfro31FWbQIm1BxouwPKwCx9A8AaAR3k5yX2dzMJidx-rREm0KdbDWIP75NZzU64ME5sQi97JRCl8NTVmWOiYW2xrmgxB8fm7=s2048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgMdXlF8iZh579BRmkCTbO42DWs2khqcR61PucTNrqJmbsHqOnwfN_aWuuKrZUkR6icaMTqOqiS3VQs86OmZjOzuy6cfro31FWbQIm1BxouwPKwCx9A8AaAR3k5yX2dzMJidx-rREm0KdbDWIP75NZzU64ME5sQi97JRCl8NTVmWOiYW2xrmgxB8fm7=w400-h300" width="400" /></a></div>Let's go back to where we started this list, the famous chile of the NM state. This dish is a popular one here due to obvious reasons. Green chile stuffed with cheese, then battered and deep fried. I mean, what could be more indulgent?<br /></div><div><span style="color: #990000;"><b>Pro tip</b></span>: We tried the Signature Chile Rellanos at <i>La Salita</i>, Albuquerque, since it's quite talked about. After waiting in the line for about an hour to get our order placed, the fried chile itself was okay, nothing super exciting, but the sides of rice and refried beans was not worth it. You may like it if you love Tex-Mex, but certainly not if you were looking for bold flavors. May be some joint does a better job with it. </div><div><br /></div><div>Some of the other popular dishes that should have made the above list but couldn't since we ran out of time and the stomach to try them during this trip are: <b>Huevos Rancheros, Green Chile Burgers, Pinon Coffee</b>.</div><div><br /></div><div>It is amazing how memories related to food, its taste and smell, can stay with you for a very long time. How one can feel a connection with far away lands just by knowing and experiencing its food.</div></div><div>So, food for me is an adventure in itself that is always worth going on.</div><div><br /></div><div><div style="background-color: white; font-family: Lora, serif; font-size: 16px;"><i><b><br /></b></i></div><div style="background-color: white; font-family: Lora, serif; font-size: 16px;"><i><b>This is not a sponsored post.</b></i></div><div style="background-color: white; font-family: Lora, serif; font-size: 16px;"><i><b><br /></b></i></div><div style="background-color: white; font-family: Lora, serif; font-size: 16px;"><b><i>Photographs by Swakshar Ghosh.</i></b></div></div>Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-35689029020978058212021-11-17T17:02:00.003-08:002021-11-17T17:53:33.548-08:00Birthday Dinner at Farina, Kansas CityThe last time I wrote a blog post, I was under 30 with much less grey hair. While a lot has changed since then, like - I am now a mom to a three year old, working full-time, a first-time homeowner and rocking my thirties making my way through the new-normal; a few things have remained unchanged - I still live in Kansas City and I am still madly in love with food and travel.<div>Thus, my comeback blog post had to be about KC and food, and what better timing than my birthday for the re-birth of my blog.</div><div><br /></div><div>We have been planning to try out <i>Farina</i> (a take modern Italian cuisine) by chef Michael Smith, since it opened its doors in February 2019, however the pandemic made us wait. Our expectations were definitely high since chef Smith is not only KC's first James Beard Award winning chef, but also we have been fans of his creations at his <i>Extra Virgin</i> for years.</div><div>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZqQfF-NMCYXO3fbYEpoz-rheQ0crWDEK8YywQnahaiVhXGeV76cbo99WFkLMO6pyyKUc6rx0I7oEf2dV5udRB6n6MiWZU0YLwODMxWzDX5jv0YsYzS8vvIU6I0-fJZ-jBJJKND3afVWP/s2048/IMG_0744.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZqQfF-NMCYXO3fbYEpoz-rheQ0crWDEK8YywQnahaiVhXGeV76cbo99WFkLMO6pyyKUc6rx0I7oEf2dV5udRB6n6MiWZU0YLwODMxWzDX5jv0YsYzS8vvIU6I0-fJZ-jBJJKND3afVWP/w640-h480/IMG_0744.HEIC" width="640" /></a></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfwaRKY7NO2-pvKSc9XjFsRc9X4VG4V9xTyAh2FkOMEV9e3AL8WJa3h6NdNL-vwyYoxgXyVxb7hF2w2cJSwoGy968yCUc70Nn9tQpqMHFFQxwtTwbOX4Vl1rwJrr0xm3dWaF1Ga4RjUky/s2048/IMG_0742.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfwaRKY7NO2-pvKSc9XjFsRc9X4VG4V9xTyAh2FkOMEV9e3AL8WJa3h6NdNL-vwyYoxgXyVxb7hF2w2cJSwoGy968yCUc70Nn9tQpqMHFFQxwtTwbOX4Vl1rwJrr0xm3dWaF1Ga4RjUky/w195-h260/IMG_0742.HEIC" width="195" /></a></div>Last evening as we made our way into the restaurant, we were warmly greeted by the hostess and seated in <i>Farina</i>'s elegant dining space. As we browsed through the menu and ordered some wine, we got to munch on the complimentary house-made <i>Focaccia</i> accompanied with olives, lemon slices and herbed olive oil. The bread was so good that it could have been put on the menu by itself. It was my son's favorite, and ask any parent, the three-year-olds can be a tough demographic to please.</div><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv422dQt0TE2vHCOcAcOUwDIbWHowlQ3IsHiPztw9nTQvsAkxdLUpZ622vulfqhy9etdPVmqLFapQZs7On88V5xUN6NXLdkceUigUi3CTVcdmW-AssZbzgHRZJQk5hNASiumH_YClvZliU/s2048/IMG_0747.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv422dQt0TE2vHCOcAcOUwDIbWHowlQ3IsHiPztw9nTQvsAkxdLUpZ622vulfqhy9etdPVmqLFapQZs7On88V5xUN6NXLdkceUigUi3CTVcdmW-AssZbzgHRZJQk5hNASiumH_YClvZliU/w300-h400/IMG_0747.HEIC" width="300" /></a></div><div><br /></div><div><br /></div><div>For <i>antipasti</i> (appetizer), I ordered the <i>DUCK MEATBALLS</i> in tomato-prosciutto sauce. While the meatballs were nice and juicy but not ingenious, however I adored the sauce. I could taste the freshness of the tomatoes and great flavor of the prosciutto. It would be hard to settle for any other tomato based sauce now.</div></div><br /><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92au7jwmrjpfjZFFB4C5v5I7EQUEGiDIkxtRCErS2DgOD8q43cPUQmhyphenhyphen6fualqaAhWgclN-TVgzoT72PJnNC1ll2OWTh5HY-cRQK6bUASNRBYWsAxAy8JNHyhUB2r_9RPj_NSwbClajN_/s2048/IMG_0745.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92au7jwmrjpfjZFFB4C5v5I7EQUEGiDIkxtRCErS2DgOD8q43cPUQmhyphenhyphen6fualqaAhWgclN-TVgzoT72PJnNC1ll2OWTh5HY-cRQK6bUASNRBYWsAxAy8JNHyhUB2r_9RPj_NSwbClajN_/w300-h400/IMG_0745.HEIC" width="300" /></a></div><div><br /></div><div><br /></div><div>My husband ordered the <i>GRILLED OCTOPUS</i> for his appetizer. The octopus was grilled to perfection, which is sometimes hard to achieve. It was severed with equally delicious fingerling potatoes, diced tomatoes, sliced shallots and picked peppers, all flavored with lemon and black garlic. The dish also came garnished with some nice balsamic sauce.</div></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>No Italian dinner would be complete without some pasta, moreover you just cannot afford to miss the chef's take on <i>Pasta Atipica</i> (rolled, hand-formed and extruded pasta). My husband ordered the <i>SPINACH MAFALDE</i> with pheasant, spinach, pine nuts and gorgonzola. Unfortunately, there was too much salt in it for us and we had to send it back. However, when they re-made it, it turned out to be good. The pasta was cooked al dente and pheasant was particularly a pleasant surprise, as we were trying it for the first time. The pine nuts added just the right amount of crunch to the dish. However, I don't know if it was intended but I found the sauce to be a little runny and did not coat the pasta too well.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOzCyY_7_XuzBrj5QPzH6uLQ4zU43dN2RU3kkD3KUW9I60ayumEujz52VNkHdspu0k0pa1aWEjbryz2PEGrket9WI4RvhOqhiX9r_GeraO1oV_rCUVWMqbS54EyNB9j7Mg8ZV6xuSpLQS/s2048/IMG_0748.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOzCyY_7_XuzBrj5QPzH6uLQ4zU43dN2RU3kkD3KUW9I60ayumEujz52VNkHdspu0k0pa1aWEjbryz2PEGrket9WI4RvhOqhiX9r_GeraO1oV_rCUVWMqbS54EyNB9j7Mg8ZV6xuSpLQS/w481-h640/IMG_0748.HEIC" width="481" /></a></div></div><div><br /></div><div>I ordered the <i>POTATO GNOCCHI. </i>It came with braised rabbit, leeks, sliced shitake mushrooms and shaved Grana Padano on top. The gnocchi was scrumptious, crispy outside and creamy-smooth inside. The shitakes gave the dish a nice bite contrasting the gnocchi. This was definitely taking comfort food to a new level.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQOxXJ8_CtlKMWDWHpoTuCCBrOT9RytHwz1a-GC_jJ0TqRflDK7Rl5UWt7Lwysf4rtakoQpKBVajcVb_9BLnZ8eSFndL9Bj3HumZGt-GAY2rHv2hp4Fxk6UEqhODA4U7Cjd0Os9EdPnCo/s2048/IMG_0749.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQOxXJ8_CtlKMWDWHpoTuCCBrOT9RytHwz1a-GC_jJ0TqRflDK7Rl5UWt7Lwysf4rtakoQpKBVajcVb_9BLnZ8eSFndL9Bj3HumZGt-GAY2rHv2hp4Fxk6UEqhODA4U7Cjd0Os9EdPnCo/w480-h640/IMG_0749.HEIC" width="480" /></a></div><br /><div>For the <i>secondi</i> course, my husband ordered the<i> SEARED DUCK BREAST. </i>It is hard to ignore foie gras on any menu, and this one served along with the duck breast was a tiny island of melt-in-the-mouth happiness. The duck itself was cooked well, served medium-rare with some Tuscan kale, chanterelle mushrooms and marsala demi glace.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFBmvm0wlhWwdfhsB9wPOd7J85OZGmP0sCqWQRn5xtdbnNu9wgKTljNecykjAwxSJLEpm7Cm4nhSyGmXU4ZVE4cpRNrLogrrBavLAKTCZe5Bl38IB0QwayUbDbpmrAfzBS5nREG3kHvdp/s2048/IMG_0750.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFBmvm0wlhWwdfhsB9wPOd7J85OZGmP0sCqWQRn5xtdbnNu9wgKTljNecykjAwxSJLEpm7Cm4nhSyGmXU4ZVE4cpRNrLogrrBavLAKTCZe5Bl38IB0QwayUbDbpmrAfzBS5nREG3kHvdp/w480-h640/IMG_0750.HEIC" width="480" /></a></div><br /><div>I ordered the <i>MICHAEL SMITH PORK ROAST</i> served with natural jus, sitting on a bed of saffron risotto, along with zucchini batons - battered and fried crisp. While the aroma from the saffron risotto elevated the dish, we were a little put off by the amount of salt in it once again. Thankfully, the tomato marmalade added some sweetness to it and we could tuck in the extra salt between the bites of the tender pork.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNQq6BIE7ihrv2i4obGQGmKCtAwKYzxQyU8Ru0oV0BH1kb4f1tnKESN3NEAOtv2MvA48Llips9thHlL1JOumcqscmq-rd6iJFydOU_vOYNMitmZVHwnxaxKoRRUastRUk6jtcsoXe4p5p/s2048/IMG_0753.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNQq6BIE7ihrv2i4obGQGmKCtAwKYzxQyU8Ru0oV0BH1kb4f1tnKESN3NEAOtv2MvA48Llips9thHlL1JOumcqscmq-rd6iJFydOU_vOYNMitmZVHwnxaxKoRRUastRUk6jtcsoXe4p5p/w480-h640/IMG_0753.HEIC" width="480" /></a></div><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy9LB5HheSLbF5O1cXdB0eQt3U8NV-ZmWODLjqxLj81q9M9YEGXSlmvx9F0VuwTYBscVGse8_WWl0HIAU28Qftl2dKVd8dKOGOoXHiwQbJwrk9JunMFY-OKvryq9vql0hfKL6gVjxsd7t/s2048/IMG_0754.HEIC" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHy9LB5HheSLbF5O1cXdB0eQt3U8NV-ZmWODLjqxLj81q9M9YEGXSlmvx9F0VuwTYBscVGse8_WWl0HIAU28Qftl2dKVd8dKOGOoXHiwQbJwrk9JunMFY-OKvryq9vql0hfKL6gVjxsd7t/w300-h400/IMG_0754.HEIC" width="300" /></a></div><div><br /></div><div>For dessert, we ordered the <i>CHOCOLATE-HAZELNUT TIRAMISU. </i>It came out candle-lit, decorated with a "Happy Birthday" banner, thanks to my husband for not-so-secretly working with the kitchen for making it special for me. The coffee really came through and the texture was more than pleasing, however I would have preferred a little more of the hazelnut flavor as per the name.</div></div><div><br /></div><div>If you are a Tiramisu lover like me and interested in making an easy home-style Tiramisu, you can check out my Tiramisu recipe <span style="color: #cc0000;"><i><a href="http://breatherbounty.blogspot.com/2015/03/world-cuisine-italy-tiramisu.html" target="_blank"><span style="color: #cc0000;">here</span></a>.</i></span></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph4UPLj-3PTeW6zuOjeOVSyzWD6iy5t4ozuHKTyVLMZPXSjAwbQFU7izPteP3glP1976mJUonsmFSADKuduRttfhCLEy_t8enc1LFATYldr4vtXtjzZxY8gktfofafjcKT7-jicfVlXmA/s2048/IMG_0755.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph4UPLj-3PTeW6zuOjeOVSyzWD6iy5t4ozuHKTyVLMZPXSjAwbQFU7izPteP3glP1976mJUonsmFSADKuduRttfhCLEy_t8enc1LFATYldr4vtXtjzZxY8gktfofafjcKT7-jicfVlXmA/w300-h400/IMG_0755.HEIC" width="300" /></a></div>We definitely had a great experience overall. Although, not all the dishes had the cutting-edge "modern" angle to them, there were some definite sparks of genius, living up to the reputation of this highly acclaimed chef. We couldn't be more satisfied with the ambience and the service though. The restaurant was totally full on a Tuesday evening and had a great vibe. The dishes came fast out of the kitchen even with a full-house. Our server was great at taking care of us and explaining the menu items. We could see chef Michael Smith circulating in the dinning hall talking to the patrons time to time. He stopped by at our table too and exchanged pleasantries with and fist bump - high five with my son.</div><div>It is surely a great date-night destination, or an excellent place to celebrate a special occasion like we did. We would like to try their oyster bar or the happy hour menu next time.</div><div><br /></div><br /><div><br /></div><div><br /></div><div><i><b>This is not a sponsored post.</b></i></div><div><i><b><br /></b></i></div><div><b><i>Photographs by Swakshar Ghosh.</i></b></div>Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com1Kansas City, MO, USA39.0997265 -94.578566710.789492663821157 -129.7348167 67.409960336178841 -59.422316699999996tag:blogger.com,1999:blog-7681231185317974392.post-73367581392417686232018-01-24T18:44:00.001-08:002021-11-17T08:17:25.981-08:00Get set for Breakfast and Booze at Brunched on February 10<div dir="ltr" style="text-align: left;" trbidi="on">
Weekends are all about being in a cozy comfort zone and getting recharged for the week to come. The most popular way to do it is taking that long nap without worrying about the alarm clock and waking up to a hearty meal. Thus, the weekend breakfast which inevitably becomes brunch, is the heaven of comfort food. But often we can't decide which places to try that would suite our personal liking. And how about catching up with some friends as you raise a toast to happy times.<br />
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Worry no more as <b><span style="color: #990000;">Brunched</span></b> by <b><i>The Pitch Kansas City</i></b> brings you all of it. Yes, Kansas City's biggest boozy breakfast event is once again back this year.<br />
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So, get hold of your friends and get ready to brunch like never before! At <b><span style="color: #990000;">Brunched</span></b> you can sample dishes from various local KC brunch spots, all in one place.<br />
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<b style="color: #990000; font-size: x-large;">Venue : </b><span style="font-size: large;">The Madrid Theatre</span><b style="color: #990000; font-size: x-large;"> </b><br />
<b style="color: #990000; font-size: x-large;">Date : </b><span style="font-size: large;">February</span><span style="font-size: large;"> 10, 2018 (Saturday)</span><br />
<b style="color: #990000; font-size: x-large;">Time : </b><span style="font-size: large;">11:30</span><span style="font-size: large;"> am - 2:30 pm </span><br />
<span style="color: #990000;"><span style="font-size: large;"><b>Tickets : </b><a href="https://www.xorbia.com/e/thepitch/brunched" target="_blank">https://www.xorbia.com/e/thepitch/brunched</a></span></span><br />
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How about some Brioche French Toast with whipped cream, mint, and maple syrup by the <span style="color: #0c343d;"><i>American Slang Modern Brasserie</i>?</span><br />
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And many more such bites from <i style="color: #0c343d;">The Mockingbird Lounge, EJ's Urban Eatery, The Homesteader Cafe, Boozy Botanicals, Pig & Finch Leawood, PRP Wine International-Kansas City, Mockingbird Lounge, Parker at The Fontaine, Kearney Culinary Acadamy, Californos, </i>and many more!<br />
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That's not the end of it. You definitely can't miss the <span style="color: #660000;">Bloody Mary Competition</span>. Your ticket includes sips from all of the offered Bloody Mary's, and you can vote for your favorite! This amazing event is presented by <i><span style="color: #660000;">Tito's Handmade Vodka. </span></i><br />
Other sponsors of the event are T<i>opgolf, Cumulus Radio, & Harvesters - The Community Food Network.</i><br />
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VIP entry is at 11:30 am and General Admission is at noon. Last year's event sold out and this year's will as well, so get your tickets now.<br />
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<i>This is a sponsored post and Breather Bounty is blogging and social media partner for this event.</i><br />
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<b><i>Photographs by The Pitch Kansas City.</i></b><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-78459028933638996322018-01-18T17:24:00.002-08:002018-01-18T17:36:33.267-08:00Sunday Brunch Buffet at Pintsripes, Overland Park<div dir="ltr" style="text-align: left;" trbidi="on">
One of the reasons most of us love weekends is because you don't have to wake up to the most irritating sound in the whole world. Yes, you and the snooze button are saved from the weekday torture of the alarm clock. And finally you wake up either hungry or with a hangover, too late for breakfast and too early for lunch. And now is the right time to thank whoever invented BRUNCH, and the restaurants who offer a brunch menu. To make things more awesome <i>Pinstripes</i> offers a Sunday brunch buffet. The people who follow our blog can imagine how excited my husband was to find this. Yes, the man is in love with buffets, and you should definitely read his posts about buffets in Kansas City to know how deep that love is. Here are the links to them, Mediterranean buffet at <a href="http://breatherbounty.blogspot.com/2017/01/my-buffet-journey-jerusalem-bakery.html" target="_blank">Jerusalem Bakery</a> and Mexican buffet at <a href="http://breatherbounty.blogspot.com/2017/05/my-buffet-journey-pardos-mexican-buffet.html" target="_blank">Pardo's</a>.<br />
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Therefore, even the snow and chill couldn't stop us from heading to <i>Pinstripes</i>, Overland Park last Sunday. We were very warmly greeted by our server Robert, who explained to us where to find what as we explore the huge spread. He also informed us that their oven was on fire two days back so they couldn't include flatbread in the menu and offered pancakes instead. So we got hold of our plates and were ready to dig in.<br />
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We headed to the salad bar first and were quite impressed even by the look of it. If you think you hate salad and wouldn't bother to try, then you would miss a lot. While they it did have the good old <b>ceasar salad</b> and <b>garden salad</b>, the attractive once were <b>tuna salad stuffed tomatoes</b>, <b>honey mustard chicken salad lettuce wraps</b> and <b>caprese salad</b> (fresh mozzarella, tomatoes and sweet basil dressed in balsamic glaze). And right next to these was the seafood, <b>smoked salmon</b> and <b>shrimp cocktail</b>. And assorted breads, house-made pastries and bagels to accompany. I know this already sounds more like a lunch or dinner menu from a good restaurant, behold there's much more to come.<br />
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Next we headed to the omelet station. Yes, <b>made to order omelet</b> with ingredients of your choice.<br />
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Right next to the omelet station was the carving station. It had <b>herb crusted prime rib</b> and <b>maple glazed ham</b> served with <b>horseradish sauce</b> and <i>au jus</i>. The prime rib with the horseradish sauce was one best tasting things in this entire brunch spread. And let me inform you that the competition was tough.<br />
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We had already devoured more food compared to a regular meal and yet we were not even half way through the available options. So our next stop was at the classic breakfast items part. We had <b>breakfast potatoes</b>, <b>applewood smoked bacon</b> and <b>breakfast sausage</b> and skipped the <b>vegetable frittata</b>. Right next to it was <b>pasta in marinara sauce and meatballs</b>. I was too full for the pasta yet couldn't let go of the meatballs, so took some just to try. The meatballs were a little dry while the sauce was standard. There was also some <b>Tuscan chicken</b> which we didn't enjoy much. The spread also had a <b>kid's table</b> with <b>mac and cheese, french fries, scrambled eggs and crispy chicken tenders</b>. I also couldn't resist some french fries, I mean who can? So, the breakfast items were good in itself but the things we tried before had already raised the bar too high to make it incredible. On any other day in any other menu they could really be the stars.<br />
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By this time I was almost beyond the mark of over-eating yet giving up dessert would be a sin on Sunday brunch. Therefore, soon enough I found myself at the <b>waffle station</b>. And there too I was spoiled for options. They had <b>fresh strawberries and banana with balsamic cream, bananas foster, whipped nutella and warm cinnamon apple sauce </b>to choose from. I remembered that Robert had recommended the balsamic cream so I went with that and some fresh strawberries and the apple cinnamon sauce. Oh and the waffle of course. And it was definitely one of the best waffles that I have ever tasted.<br />
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Accuse us of gluttony if you wish but that was not the end of it. There was a <b>sweet table</b> too with a <b>chocolate fountain</b> and we did check that out too. There were <b>rice krispy treats</b>,<br />
<b>fresh strawberries and marshmallows</b> on sticks to be dunked into the chocolate fountain. The house-made dessert selection also included <b>carrot cake, brownies, caramelized cheesecake, Frangelico chocolate cake, cookies and biscotti</b>.<br />
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It was hard to even move with all that food in my stomach. I was literally feeling high of over-eating. Although I don't endorse over-eating and my regular portions are pretty small but in a buffet it is simply hard to avoid. More so when looks so enticing and tastes delicious. The ambiance too was good and family friendly. I would also give high marks on service as we got full attention from our server even though the dinning room was totally packed. So, would I do it again? Yes, but after a considerable number of Sundays.<br />
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<i><b>This is not a sponsored post.</b></i><br />
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<b><i>Photographs by Swakshar Ghosh.</i></b></div>
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-52746942151106585152018-01-04T18:43:00.002-08:002018-05-22T14:10:44.057-07:00A self-guided food tour in Lima, Peru<div dir="ltr" style="text-align: left;" trbidi="on">
Any travel experience for us is incomplete without getting acquainted with the food factor of that place. Peru was no exception and especially Lima, as it is not only the capital city of Peru but also considered to be the culinary capital of South America. Therefore, organised and guided food tours often tops the list of things to do for most travelers. These tours generally span for 3 to 6 hours and have good reviews. As we could only fit in a day and a half for Lima in our itinerary we decided not to book one to keep us free from time constraints. Another reason was, most of these tours had a local market visit followed by hopping at few restaurants. We believe in eating like a local and I was not sure if they could deliver that. So, I relied on my research about Peruvian food and hoped to make the best of it on the self-guided food tour in Lima.<br />
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Let me take you on a journey in Lima with some amazing food-stops.<br />
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<b><span style="color: #cc0000; font-family: inherit; font-size: large;">1. Pan con Chicharron</span></b><br />
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Our very first meal in Lima really lived up to the food reputation of the city. The credit goes to our Airbnb host Carlos. He was intrigued by our interest in Peruvian food and accompanied us to a nice bakery <i>La Panera Cafe</i> just minutes away from his house in Pueblo Libre for dinner. He recommended <i>pan con chicharron</i> (Peruvian braised pork sandwich) from the menu. It was definitely one of the juiciest pork I have ever had (trust me as it is coming from big time pork lovers, that's us). The sandwich was well balanced with roasted sweet potatoes and pickled red onions to cut through the rich pork fat.<br />
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<span style="color: #cc0000; font-size: large;"><b>2. Papa Rellena</b></span><br />
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The next morning we stopped for breakfast at one of the street side vendors' shop near <i>Plaza de Armas</i>, the main square of Lima. The lady had quite a nice spread to choose from. My eyes immediately went at the <i>papa rellena</i> (stuffed potatoes). These are the most popular type of croquettes in Latin American countries. The potato dough is stuffed and then deep fried and served with <i>aji</i> (pepper) sauce, who wouldn't want that?<br />
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<span style="color: #cc0000; font-size: large;"><b>3. Pan con Sangrecita</b></span><br />
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We also ordered another Peruvian specialty, <i>pan con sangrecita</i> (blood sausage sandwich) from the same vendor. It was totally gem of a find. I couldn't hope for a better breakfast on that morning.<br />
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<span style="color: #cc0000; font-size: large;"><b>4. Peruvian Churros </b></span><br />
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As we continued to explore the city, my husband's sweet tooth soon found a man selling churros outside <i>Monastery of San Francisco. </i>To our surprise Peruvian churros have a delicious filling of <i>manjar blanco </i>(custard made of thickened milk, vanilla bean and sugar). I wish they made these here in the U.S too, I never knew what I was missing every time I had churros before.<br />
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<span style="color: #cc0000; font-size: large;"><b>5. Chifa</b></span><br />
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This cuisine is a fusion of Chinese Cantonese food and Peruvian traditions and is a must try when in Peru. And what better place to try it other than Lima's Chinatown. We tried some mixed fried rice, steamed and fried dumplings for lunch. There was a lot to choose from in this unique cuisine. <i>Lomo Saltaldo</i>, one of Peru's most popular dishes originated from the chifa tradition.<br />
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<span style="color: #cc0000; font-size: large;"><b>6. Ceviche Mixto </b></span><br />
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Seafood is big in Lima, and Ceviche is considered to be Peru's national dish. So, everyone has their signature recipe and claims to be the best, be it a top notch fine dining place or a road side shack. We decided to try some at <i>Mercado de Surquillo. </i>This market is popular among the locals and tourists alike. The market chevecherias offer an array of ceviche and seafood choices. We opted for ceviche mixto (mixed ceviche) as it had everything from scallops, squids, fish, shrimps tossed in the heavenly citrus mixture. Pair it with some local beer to really have a good time with it.<br />
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<span style="color: #cc0000; font-size: large;"><b>7. Peruvian Fruits</b></span><br />
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A visit to <i>Mercado de Surquillo </i>will surely draw your attention towards a variety of indigenous Peruvian fruits displayed nicely in the shops. We bought quite a few for our late afternoon snack. Each of them was interesting in its own way.<br />
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<span style="color: #cc0000; font-size: large;"><b>8. Juice and Ice cream</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hOrpYwTt0-2BR6KURZ6zd-nMdhzyMhkWIcivnIGcZJv5xK7q4t5dPVfwxVt3_kFM4wTmxI5bgpu3O4d35K6W1FOyEO3Jyl5XnWCRdn_QPdGWCTaxrxCFVHAvKmZi8mXDCMYu4QqJKPs/s1600/BeFunky+Collage+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hOrpYwTt0-2BR6KURZ6zd-nMdhzyMhkWIcivnIGcZJv5xK7q4t5dPVfwxVt3_kFM4wTmxI5bgpu3O4d35K6W1FOyEO3Jyl5XnWCRdn_QPdGWCTaxrxCFVHAvKmZi8mXDCMYu4QqJKPs/s400/BeFunky+Collage+2.jpg" width="400" /></a>The huge variety of fruits and vegetables available in Peru from the Andes and the Amazon might have led to the huge number of juice shop in all over Peru. You will find people sip on some freshly squeezed juice anywhere and anytime of the day. We had already tried them in Cusco, so skipped that in Lima. But we definitely tried some ice cream with most unique flavors like tuna (prickly pear) and lucuma from some street vendors at <i>Parque del Amor </i>one of the most beautiful locations on Lima's coastline.<br />
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<span style="color: #cc0000; font-size: large;"><b>9. Corn and Chicha Morada</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkuX7gZB_sT72vFHiYNc7K-IwjhT2yPodGC9ZmWSOcAVFHd-IGNY822zjE9B9Jd2tfemmB4t8LvdxH6fLl3nb3Wn80NGcu7_psqlUgCPXow8NzAd7dwXX3XIJs04oyQFJh8UIJPvc7xw/s1600/IMG_20170114_135049002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1321" data-original-width="1377" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkuX7gZB_sT72vFHiYNc7K-IwjhT2yPodGC9ZmWSOcAVFHd-IGNY822zjE9B9Jd2tfemmB4t8LvdxH6fLl3nb3Wn80NGcu7_psqlUgCPXow8NzAd7dwXX3XIJs04oyQFJh8UIJPvc7xw/s320/IMG_20170114_135049002.jpg" width="320" /></a>Corn is one of the staples in Peru as it is available in abundance and variety all over the country. Most Peruvian meals have them as a side or you can try them at local shops is from of steamed corn or Peruvian pop-corns or <i>manna</i>. Actually one of the most popular drinks in Peru <i>chicha morada</i> is made from the locally grow purple corns. It is a must try.<br />
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<span style="color: #cc0000; font-size: large;"><b>10. Pisco</b></span><br />
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Any trip to Peru would be not quite complete without having some pisco, Peruvian brandy also considered to be the national drink of the country. Although mentioned at last of the list is surely not the least. It is more like saving the best for last. Pisco sour is the most traditional form but it is also available is other varieties. While you can find shop and restaurants selling pisco almost in every nook and corner, one place can be really called a gem. <i>Antigua Taberna Queirolo</i> is more like an institution than an old pub making their signature pisco in their wineries. It's history dates back to 1880's and has been a local's favorite since then. The pisco sour here purely speaks of tradition that does not require any bells and whistles. We also could not resist the pan con chicharron on the menu with our drinks. This last meal in Peru in the "ancient tavern Queirolo" was just the perfect way to celebrate the success of our trip and the wonderful memories made.<br />
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Some other mention worthy dishes to try in Peru are alpaca meat when visiting Machu Picchu or any other part of the Andes, Cuy (guinea-pig), Peruvian grilled chicken at any <i>polleria</i>. You can read more about Peruvian<i> pollerias</i> <a href="http://breatherbounty.blogspot.com/2017/10/peru-picks-1-grilled-chicken-and.html" target="_blank">here</a>.<br />
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I hope you like our suggestions in the above list because we enjoyed our short time in Lima a lot. If you have more days in your Lima itinerary and willing to spend more bucks on Lima's food scene then do try out restaurants like <i>Central</i> for cutting edge Peruvian food, which we left for another time in future.<br />
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<i><b>Photographs by Swakshar Ghosh.</b></i><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com12tag:blogger.com,1999:blog-7681231185317974392.post-69975045558838454102017-12-15T09:28:00.004-08:002017-12-18T07:36:28.894-08:00WinterFest at Worlds of Fun<div dir="ltr" style="text-align: left;" trbidi="on">
From this year onward Kansas City folks will have to include a new item in their" things to do" list for the holiday season. <b>WinterFest</b> Season 1 at <i>Worlds of Fun</i> definitely boasts all the merriment that you can think of in this festive season. We really had a blast on this Sunday being a part of it.<br />
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The gorgeous Christmas lights already start to show up as you make your way from the parking lot to the entrance.<br />
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Just past the entrance is the giant Christmas tree which is lit up at 5:30 pm each day during the WinterFest with a colorful and melodious show.</div>
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There are several other performances going on at different parts of the park throughout the evening, from Christmas carols and live bands to Broadway like shows.</div>
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And of course you can't miss the rides when at Worlds of Fun. We saw the kids enjoying everything from the carousel to the train.</div>
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And the adults were no exception, we enjoyed the Spinning Dragons the most. </div>
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There is festive food available everywhere in the park. You could indulge in all kinds of cookies and candies you like. We were happy to dig into some freshly made warm deliciousness of funnel cake as we sipped from our hot chocolate mugs.</div>
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If you want to have some fun with your food then Mrs. Claus would be waiting for you in her kitchen to help you decorate some Christmas cookies. Both kids and grown ups were busy showing their creativity. We loved this activity.<br />
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You wouldn't miss the most popular winter activity too. WinterFest has a nice ice skating area ready.<br />
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WinterFest at <i>Worlds of Fun</i> was so much more than we expected. We hardly realized how fast the evening went by as it was time to leave as the park closes at 10 pm. There was so much to do.<br />
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If you are looking for best family fun time this holiday season, you just can't miss WinterFest.<br />
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Few insider tips:<br />
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<li>Get there early so that you can park closer to the entrance and avoid long queues at various attractions.</li>
<li>Don't miss the tree lighting at 5:30pm</li>
<li>Dress in layers as it can get colder later in the evening.</li>
<li>Wear comfortable shoes as you will have to walk quite a few steps if you want enjoy all the fun activities.</li>
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WinterFest at <i>Worlds of Fun</i> is happening on select nights through December 30. You can visit the <i>Words of Fun</i> website to check out the dates and buy tickets online, that would save you the queue at the gate.</div>
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You will love to spend the evening with thousands of lights, holiday characters, live shows, festive food and make some beautiful family memories as we did.</div>
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<i>This is a sponsored post, but all opinions are mine as always. </i></div>
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-87975768075732424172017-10-25T18:39:00.001-07:002017-10-27T16:12:38.493-07:00Peru Picks 1 : Grilled Chicken and GoogleTranslator<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKTvIC7fPOPBZ3JyIR0ju2Evrp2WOWInBs08Bq8IvObNa7TlttDbAvwqch2g100MstqnQ9OaaOcNaAE2QVou-vo9XDf_HJc3XuR5KfhRo1AoZusV0ZUOqqvrbfAu2BmDg6QY7Yt2h2Fo/s1600/DSCN6224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKTvIC7fPOPBZ3JyIR0ju2Evrp2WOWInBs08Bq8IvObNa7TlttDbAvwqch2g100MstqnQ9OaaOcNaAE2QVou-vo9XDf_HJc3XuR5KfhRo1AoZusV0ZUOqqvrbfAu2BmDg6QY7Yt2h2Fo/s640/DSCN6224.JPG" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">"Hola, buenas tardes". I tried to greet the pretty waitress cum owner of the little Polleria next to my BnB in Cusco. I couldn't say looking at her face whether she was amused or disgusted by my Spanish accent, or even more, if she had understood. I was holding my breath in anticipation, like I do in between when someone delivers my food in front of me and I plunge into it.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">She replied, "Hola!"</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">It was half past seven in the night, and how we say in Bengali, "a mouse was doing crunches in my tummy". We didn't eat substantial amount of food, a mistake, all day. We were hiking around and travelling back from Machu Picchu, the famous Inca ruin and were so mesmerized, eating literally became less important, plus we had a train to catch.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yrxyFHbNNxtzO1Bg32ctGRMr2-8rTaxhskwXJX5TluRsX23-qErf0jaqP-3US8cA9iSNC8vpK1Xsa4iEBLwzB6UFaDikQUFAHdRed3GEgTRN4eUGQ1RFkFlN4nsqeVA9y632Li41xT0/s1600/DSCN6130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yrxyFHbNNxtzO1Bg32ctGRMr2-8rTaxhskwXJX5TluRsX23-qErf0jaqP-3US8cA9iSNC8vpK1Xsa4iEBLwzB6UFaDikQUFAHdRed3GEgTRN4eUGQ1RFkFlN4nsqeVA9y632Li41xT0/s640/DSCN6130.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #990000; font-size: small;">View from Inka Trail with Urubamba River and Peru Rail</span></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #990000;">Winaywayna Ruins on the way to Machu Picchu</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU6daqZEZuXnrgl4LF8DwIXopCMt0FP7WoALiMWmCCJL5LgZyTiqJnY9B_cobos4HO4JT-hjhQaqA_fxagPUJh-CQN3-P13Rt2uSDeaNXTUCieFYbhoyEulnUOR0kKMBAGsDMN-N3Ldo/s1600/IMG_20171009_161855737.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU6daqZEZuXnrgl4LF8DwIXopCMt0FP7WoALiMWmCCJL5LgZyTiqJnY9B_cobos4HO4JT-hjhQaqA_fxagPUJh-CQN3-P13Rt2uSDeaNXTUCieFYbhoyEulnUOR0kKMBAGsDMN-N3Ldo/s640/IMG_20171009_161855737.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #990000;">Finally at Machu Picchu</span></i></td></tr>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Now, being back in Cusco, the rat in my tummy was going crazy. The Polleria we entered and several like this are the most common eating joints in Peru. How common? Well, more common than a McDonald's in the United States or a Biriyani joint in India, my only two reference points, sadly. A Polleria or Pollo a la brasa, serves Peruvian grilled chicken, as the main component of the menu. </span><br />
<span style="font-family: inherit;">We always try to follow the doctrine of 'Eat like a Local' since we believe that's the best way to get into the local delicacies and deliciousness. So, we had to try a Polleria, plus everyone who knows me knows, I LOVE CHICKEN, yes in capital letters. Most of these Pollerias, are independently owned and operated by locals. Having said that, they being locals, they speak Español. Aha! now the fun begins.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">So, I was voraciously typing in Google translator that we need a menu as the waitress was looking at me curiously, not understanding what this strange looking man is doing. Yes, curious is word, and I know from where curiosity comes from. Firstly, looking at my skin color, they were puzzled whether I am from South America or from Africa. India? No, they didn't think of that. And moreover they were least expecting a foreign man so far from the touristy places of the city. That's one of the reasons we often choose to stay in local homes rented as BnBs. It helps us connect so much more. So, I showed her the phone, at first she didn't understand what I was up to but then she figured it out. She read it and replied. And of course, I didn't understand. I was cursing myself, b</span>ut I had to find a work around as the mouse was getting more and more vocal about its existence.<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ding! Lightbulb!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I gave her my phone, she awkwardly took it and giggled, so did another girl by her side, I didn't notice her earlier, she must have come to the rescue of her co-worker or not to miss the amusement. I gestured her to type, she typed in something and I saw Google did a jumbled up translation that they serve only one item. She pointed at one of plates which was whooshing past me and finally landing in someone else's table. That night Peru was playing Colombia in the world cup soccer qualifier, the streets were empty and the little Polleria was packed with folks who were eating less and watching the game more. The guy on whose table the chicken landed, didn't give a damn about it. I looked at the unattended chicken like a boyfriend whose girlfriend didn't marry him but invited him to the marriage reception instead.</span><br />
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Among the very enthusiastic Peruvian soccer fans, we crammed ourselves in a small table next to the salad bar. I started making trips to the salad bar as we waited for the chicken to arrive. First, came a bowl of chicken soup with chicken feet. We did the soup but passed on the feet.<br />
Then, came the moment of truth, with a drum roll in my mind. A quarter of a whole chicken royally sitting on the bed of a very delicious french fries. Peru produces more than three thousand varieties of potatoes. So some kind of potato will always accompany almost every dish you order in Peru.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gf-1E64Bw5Q1AwqGf71NrWkOUNjlvIcYbovU8oIYO9rZpk2NX9j-DISYN_0jWgpdvVtqq-Og4AmHZO2CkQoyunrsJ7XENq1Oevh3HoZSrFVPNeuGi7CyYIgaSJmYlrWB8FZBjuQ8WlI/s1600/DSCN6057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gf-1E64Bw5Q1AwqGf71NrWkOUNjlvIcYbovU8oIYO9rZpk2NX9j-DISYN_0jWgpdvVtqq-Og4AmHZO2CkQoyunrsJ7XENq1Oevh3HoZSrFVPNeuGi7CyYIgaSJmYlrWB8FZBjuQ8WlI/s400/DSCN6057.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: small;"><i>Potatoes at San Pedro Market Cusco</i></span></td></tr>
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Coming back to where I was, the first bite into the chicken and like I say, I was "floating a few feet above the ground". It was so tender, melt in the mouth and super duper flavorful. And the skin was nicely charred and crispy. I didn't dare to ask the kind of spices that went into its making, since I was very confident about my lack of language skills.<br />
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We also ordered some Inca Kola, a very popular in Peru, to make the meal perfect.<br />
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I finished my meal and started peeking into the open kitchen and I saw the whole chickens were getting marinated and then grilled over wood fire for a long period of time giving it an amazing flavor.<br />
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With my intent of clicking a photo of the oven, I asked, 'Photo?'<br />
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They said, 'Si, Si' and giggled over again.<br />
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I was glad that all the other patrons of the Polleria were glued to the TV, and virtually teleported to Lima, where the game was being played. Otherwise, I'd had made a laughing stock of myself. As we were leaving the Polleria with a great satisfaction, the game also finished. Locals started conversing about it and started to leave as well.<br />
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The score was a draw that day, and Peru would fight in a play-off with New Zealand in November. #contigoperu<br />
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Stay tuned to read more from Peru Picks.<br />
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Swaksharhttp://www.blogger.com/profile/01001489325527079529noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-47126752249908928372017-09-27T16:12:00.000-07:002017-09-27T16:12:46.994-07:00Recap of 'Wine Dabbler' at Louie's Wine Dive Kansas City<div dir="ltr" style="text-align: left;" trbidi="on">
When weekdays tend to get boring, some wine and good company can be the perfect respite. Last week (on Tuesday, 19th September) we found the same at the <b><span style="color: #990000;">'Wine Dabbler'</span></b> event presented by <i><span style="color: #990000;">Louie's Wine Dive Kansas City</span></i>.<br />
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We were able to taste and compare eight 2oz pours of wine from France and California provided by local wine vendors. This included two whites and two reds from each of the two vendors.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHdAXLzQmFoEMB28saRrYq8Yk8UmLVVeyJC0p0iERp2qbx3m7pKmjuc8XY-_SAczRHs2w-KEtjK_U0xnZM2D-oJwI5a6ankKQlFhadxjNC_8jleKKMjTK2b6Hm3yj1xo8QZMh7PkFbiE/s1600/DSCN5854.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHdAXLzQmFoEMB28saRrYq8Yk8UmLVVeyJC0p0iERp2qbx3m7pKmjuc8XY-_SAczRHs2w-KEtjK_U0xnZM2D-oJwI5a6ankKQlFhadxjNC_8jleKKMjTK2b6Hm3yj1xo8QZMh7PkFbiE/s400/DSCN5854.JPG" width="400" /></a>We started with the French white wines which included, <i>Cave de Lungy Les Charmes</i> and <i>Normand Macon LaRoche Vinuse</i>. And followed by the California white wines, <i>Charles Krug Carneros Chardonnay</i> and <i>Domaine Eden Santa Cruz Mtn</i>.<i> Chardonnay</i>. Every one of them had unique taste.</div>
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The <i>Cave de Lungy Les Charmes</i> was our favorite among the whites.</div>
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In the mean time some delicious appetizers were server along. First, came the meat balls which were really juicy and flavorful.</div>
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Then we were ready to try the red wines. The reds from France were <i>Chateau Les Trois Croix Bordeau</i> and <i>Nicolas Barreyre Bordeau Superior</i>.</div>
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We tried them with the second round of appetizers. Cucumber topped with lemon and dill flavored cream cheese and pickled red onions. It was such a nice and fresh pairing to go with the wines.</div>
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We moved on to the California red wines next, <i>Conn Creek Napa Valley Cabernet</i> and <i>Sean Minor Napa Valley Cabernet</i>. </div>
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Some more appetizers came to the party. An Asian flavor influenced brucshetta with mushroom, onions and ginger.</div>
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Of the red wines we liked <i>Sean Minor Napa Valley Cabernet</i> the most which was also voted the best wine for the night.</div>
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Everyone got a full glass of their favorite wine which they voted for.<br />
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The ambiance was great at <i><span style="color: #990000;">Louie's Wine Dine</span></i> with artfully lit interiors and a ready to mingle crowd. </div>
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If you want updates for such upcoming events, please like and follow the Facebook page of <i><span style="color: #990000;">Louie's Wine Dive Kansas City</span></i>.</div>
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<i>Breather Bounty was happy to be the blogging partner for this event.</i></div>
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<i><b>Photographs by Swakshar Ghosh.</b></i></div>
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-22332714590686356782017-09-14T09:13:00.000-07:002017-09-14T13:35:28.737-07:00Recap of 'But I Can't Give up Cheese'<div dir="ltr" style="text-align: left;" trbidi="on">
That Friday was a little different from the regular weekend parties or events that we attend. On August 25th, we were at <i><span style="color: #990000;">'But I Can't Give up Cheese'</span></i> event presented by <i>Voice for Animals - Kansas City </i>and <i>VegLife Kansas City</i>, showcasing a wide variety plant-based/vegan cheese. So, what were doing at a Vegan event, although we are not vegans? Well as a foodie and a food-blogger I am open to all kinds of food. And I am interested in being aware of anything related to food. Another reason for being a part of this event was my readers. I know that a certain amount of people who visit my blog are vegans, or trying to be. They often look for vegan alternatives in the recipes. Therefore, I wanted this event to be a learning experience for me, which I could share with you all in future.<br />
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Apart from all that was said above, who doesn't like cheese? Especially when it's kind of guilt-free as it is plant-based. And this event had a broader sense than just being for the Vegans, as the knowledge of plant-based cheese would also help people who are lactose intolerant and often look for dairy-free options. And to top it all there was wine and beer to make the evening merrier.<br />
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The event was held at the beautiful venue of Berg Event Space, Kansas City. We checked in and settled down with some chardonnay and grabbed a few bites from the nice spread of veggies, hummus, crackers, fresh fruits and nuts to start with.<br />
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Then the cheese based samples kept coming to the table.<br />
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Here are a some them of which we took photos of, while others we simply devoured.<br />
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The Italian skewer had cherry tomatoes, black olives, Chao cheese, with balsamic glaze and shredded Parmesan.<br />
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Then there were grape skewers with cheddar cheese.<br />
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There were also a variety of bruschettas. We loved the one with fresh apples and strawberries (in the photo below).<br />
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All the sample were cheese based. Some had coconut milk and some cashews as their base. We were simply amazed by the variety of plant based cheese.<br />
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After the cold ones it was time for some warm and gooey samples. And you simply can't skip the American staple mac and cheese when you are talking about warm cheese items. So came mac and cheese.<br />
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And the delicious quesadillas.<br />
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Every kind of cheese was excellently incorporated into the small bite that were served. And the samples never stopped coming till we were literally full with all the food and wine. And we didn't miss desserts too. There were some yummy vegan brownies with marshmallows.<br />
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I had never tasted plant based cheese before and was surprised how it actually tastes like the regular ones. They are creamy and hearty with very nice flavor. For people who are trying hard to give up cheese must try the vegan options. I am sure they won'r regret it.<br />
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It was great Friday evening where we made a few new friends and had a great time enjoying good food, beautiful venue and finally tapping our foot to some good music to end the excellent event. We are glad and thankful to our host for letting us be be a part of this wonderful evening.<br />
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To know more about such events in and around Kansas City make sure you follow <i>Voice for Animals - Kansas City</i> and <i>VegLife Kansas City</i> on Facebook.<br />
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<i>Breather Bounty was a blogging partner for this event.</i><br />
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<i><b>Photographs by Swakshar Ghosh.</b></i><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com2tag:blogger.com,1999:blog-7681231185317974392.post-81019873582312385522017-09-07T13:54:00.002-07:002017-09-07T13:56:11.135-07:00Sweet and Spicy Deviled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
Finger food or small bites are often the star of a party menu. There are several reasons why they are the crowd-puller. No matter what the occasion is, parties are meant for socializing. Be it a formal setting or a casual house-party one thing people would definitely do is talk. And you do not want to be occupied with being too attentive while shoving food in your mouth as you enjoy all that gossip. Thus, small bites are the perfect thing to nibble on while you sip on your drink and get all chatty with your friends.<br />
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Deviled Eggs are one such simple yet sophisticated route to take, making it very popular in any appetizer line-up. The creamy egg yolks are the perfect base to infuse flavors and the egg white is the perfect vehicle to carry it. And so it was the apt canvas for me to get creative and make these <i>Sweet and Spicy Deviled Eggs</i>. I wanted to infuse some Mexican flavors into the classic European version. And I was glad that the end product of this fusion did not create any confusion but a lot of satisfaction.<br />
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<i><b><u>Sweet and Spicy Deviled Eggs</u></b></i><br />
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<b>INGREDIENTS</b><br />
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Eggs (hard boiled): 5<br />
Mayonnaise: 2 tbsp<br />
Dijon mustard: 1 tbsp<br />
Vinegar: 1 tbsp<br />
Garlic Salt: 1 tsp<br />
Ancho Chile: 1<br />
Raisins: 1/4 cup<br />
Spring/ green onions (chopped) for garnish<br />
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<b>PROCEDURE</b><br />
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Rinse the ancho chile and soak it in warm water for 15 minutes to get hydrated. You can either leave out or take the seeds depending on how much heat you can handle.<br />
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Cut the hard-boiled eggs in halves and separate the yolks.<br />
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Blend the egg yolks with mayonnaise, dijon mustard, vinegar, garlic salt, ancho chile and raisins until smooth. If you do not have garlic salt on hand then just add a clove of freshly minced garlic and salt.<br />
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Put the mixture in a piping bag and pipe it on to the egg white halves.<br />
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Garnish it with some chopped spring/green onions.<br />
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You are all set to serve up these beauties and kick off your party.<br />
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<b><i>Photographs by Swakshar Ghosh.</i></b><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-90373302128130214422017-08-02T14:25:00.000-07:002017-08-02T14:27:53.023-07:00The Don Julio Experience at Margarita Wars on August 18<div dir="ltr" style="text-align: left;" trbidi="on">
Are you a tequila lover? Would you be able to make it to Kansas City (if you are not a local or traveling) on August 18, 2017. Then this the perfect opportunity for you to try some of the finest tequila at the <b><span style="color: #990000;">Don Julio Experience at Margarita Wars</span></b>, presented by <i><b><span style="color: #990000;">The Pitch Kansas City</span></b></i> and <b><i><span style="color: #990000;">Don Julio Tequila</span></i>.</b> The <i><span style="color: #990000;">Don Julio Experience</span></i> (DJE) is a special addition to <a href="http://breatherbounty.blogspot.com/2017/08/save-date-for-margarita-wars-on-august.html" target="_blank"><span style="color: #990000;">Margarita Wars</span></a> this year.<br />
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<b style="color: #990000; font-size: x-large;">Venue : </b><span style="font-size: large;">The Waldo Pavilion </span><br />
<b style="color: #990000; font-size: x-large;">Date : </b><span style="font-size: large;">August 18, 2017 (Friday)</span><br />
<b style="color: #990000; font-size: x-large;">Time : </b><span style="font-size: large;">4:30 pm</span><br />
<span style="color: #990000;"><b style="font-size: x-large;">Tickets : </b><a href="https://www.xorbia.com/e/thepitch/margwar" target="_blank">https://www.xorbia.com/e/thepitch/margwar</a></span></div>
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The party would begin a little early for those who choose to be a part of DJE, beginning as early as 4:30 pm and will feature three complimentary cocktails made with the finest <i><span style="color: #990000;">Don Julio</span></i> tequila, including 1942, 70th Anniversary & Anejo. The DJE will also include additional food from <b><span style="color: #990000;"><i>The Well</i></span></b> in a separate air-conditioned room. Those who choose the <span style="color: #990000;"><i>Don Julio Experience</i></span> will have access to the private room until 7 pm as well as full VIP access to <b><span style="color: #990000;">Margarita Wars</span></b> until 9 pm. You will also receive a collectible <span style="color: #990000;">Don Julio</span> ceramic mug to sample your top-shelf <i><span style="color: #990000;">Don Julio</span> </i>beverages. You There are limited number of tickets (only 75) for this special segment. So don't be late to get the tickets. The discounted prices ($70) last till July 31, evening.<br />
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Find all about <a href="http://breatherbounty.blogspot.com/2017/08/save-date-for-margarita-wars-on-august.html" target="_blank"><b><span style="color: #990000;">Margarita Wars</span></b></a> (general event) <a href="http://breatherbounty.blogspot.com/2017/08/save-date-for-margarita-wars-on-august.html" target="_blank"><b><span style="color: #990000;">here</span></b></a> or visit the <a href="https://www.xorbia.com/e/thepitch/margwar" target="_blank">event page</a>.<br />
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<i>Breather Bounty is blogging and social media partner for this event.</i><br />
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<b><i>Photographs by The Pitch Kansas City.</i></b><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com1tag:blogger.com,1999:blog-7681231185317974392.post-52934029370857737902017-08-02T14:20:00.001-07:002017-08-02T14:29:27.080-07:00Save the date for Margarita Wars on August 18<div dir="ltr" style="text-align: left;" trbidi="on">
There is something mind-blowing about the cocktails whose names start with 'M', at least for me. You can call it a coincidence but I refer to them as the 'holy trinity' in the world of cocktails. That is, Margarita, Martini (vodka) and Mojito would definitely make to my Top 5 list on any given day. So you can guess how excited I am about tasting the finest Margaritas from in and around Kansas City.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGV90z46DoMGbriR5LHA75LdFJqqjf6hExniR6CXaOVaAohCnSXRSaxGRIeWsHsqlxu1sUWnzPHi6qOTdcRW3voI0AhpwrGbeQLlc9uIpLTIcbrAezcU-BaB5vodMpYbTV1y5tfNxCb9M/s1600/19884416_10154811146396194_1015680187504177576_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="490" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGV90z46DoMGbriR5LHA75LdFJqqjf6hExniR6CXaOVaAohCnSXRSaxGRIeWsHsqlxu1sUWnzPHi6qOTdcRW3voI0AhpwrGbeQLlc9uIpLTIcbrAezcU-BaB5vodMpYbTV1y5tfNxCb9M/s640/19884416_10154811146396194_1015680187504177576_n.jpg" width="640" /></a></div>
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I mean, what better way to spend a Friday evening than sipping on some great margaritas and hanging out with some cool company. If that sound like the perfect thing to you then don't miss the 4th annual <b><span style="color: #990000;">Margarita Wars</span></b> presented by <b><i><span style="color: #990000;">The Pitch Kansas City</span></i></b> and <b><i><span style="color: #990000;">Don Julio Tequila</span></i></b> on August 18. You will not only be able to taste them but also vote for KC's best margarita. Moreover, there will be some yummy snacks from local restaurants. Everything is included in the tickets. There are VIP tickets too for exclusive early entry at 6 pm.<br />
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<b style="color: #990000; font-size: x-large;">Venue : </b><span style="font-size: large;">The Waldo Pavilion </span><br />
<b style="color: #990000; font-size: x-large;">Date : </b><span style="font-size: large;">August 18, 2017 (Friday)</span><br />
<b style="color: #990000; font-size: x-large;">Time : </b><span style="font-size: large;">6:30 pm (General Admission)</span><br />
<span style="color: #990000;"><b style="font-size: x-large;">Tickets : </b><a href="https://www.xorbia.com/e/thepitch/margwar" target="_blank">https://www.xorbia.com/e/thepitch/margwar</a></span><br />
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There is also a first-time addition to <span style="color: #990000;"><b>Margarita Wars</b></span>, the <a href="http://breatherbounty.blogspot.com/2017/07/the-don-julio-experience-at-margarita.html" target="_blank"><b><i><span style="color: #990000;">Don Julio Experience</span></i></b></a>. An exclusive early party starting at 4:30 pm, featuring some amazing cocktails from the finest <i>Don Julio Tequila</i>. Click <a href="http://breatherbounty.blogspot.com/2017/07/the-don-julio-experience-at-margarita.html" target="_blank"><b><i><span style="color: #990000;">here</span></i></b></a> to find all the details on it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcoVCrhrovsei-zA08jYMSZG7HeuPkfEH9CX-txt-MkyzHhhzRwtSh94_CSE-dweYPQJ-589R7A_jT1lhLTxTlILcesZ9hv000w0pT9bIQFpOK-KTGA5OnnsQPOCb78mN3BJ3BtDsVfI/s1600/20264747_10154862009326194_1316892419379891422_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="594" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcoVCrhrovsei-zA08jYMSZG7HeuPkfEH9CX-txt-MkyzHhhzRwtSh94_CSE-dweYPQJ-589R7A_jT1lhLTxTlILcesZ9hv000w0pT9bIQFpOK-KTGA5OnnsQPOCb78mN3BJ3BtDsVfI/s400/20264747_10154862009326194_1316892419379891422_n.jpg" width="400" /></a></div>
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Let's take a quick glance at what to expect from the vendors at <span style="color: #990000;">Margarita Wars</span>.<br />
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2015 winner <i>K-macho's Mexican Grill and Cantina</i> will have some great samples in store for this year too. Prickly Pear (made with cactus fruit); Cucumber; and the "Escalade" (with orange, pineapple and grenadine)!<br />
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You will be also able to try three amazing samples from <i>The Mockingbird Lounge</i>: Smokey margarita, cucumber jalapeno and this blueberry-basil beauty!<br />
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<i>Pammy Sue's Salsa</i> will be bringing some spicy samples. Flavors ranging from mild to fruity (pineapple/red peppers/jalapenos; mango/jalapenos/cayenne) to FIRE (cayenne/habaneros/smoky chipotles)!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC7oXhyphenhyphen-vdiV8mzdT3a4E1CwVUPYfeiqRYeOJ15MMyZXFajrxX0abA8wVIcK1aE0EsQyjYke9caKIvKY8p-24teg-GizVd5EBcaAgPawni3l6LLMyE3Ed3hWhPl-aO8pES5og51Id3JA/s1600/20264820_10154866427031194_3603164725073393793_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="721" data-original-width="350" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC7oXhyphenhyphen-vdiV8mzdT3a4E1CwVUPYfeiqRYeOJ15MMyZXFajrxX0abA8wVIcK1aE0EsQyjYke9caKIvKY8p-24teg-GizVd5EBcaAgPawni3l6LLMyE3Ed3hWhPl-aO8pES5og51Id3JA/s200/20264820_10154866427031194_3603164725073393793_n.jpg" width="95" /></a><br />
A couple of great samples from <i>Cacao</i> will be Pina Fuego (pineapple, serrano and habanero-infused tequila with pineapple juice, local organic honey and fresh lime) and Cacao Margarita (Gold tequila, triple sec and sour mix, topped with blue Curacao). In addition to this they will be bringing back a favorite snack from Taste of KC: Grasshoppers (Crikets)! Plus tostadas with cochinita (pork marinated with achiote), and chips & salsa!<br />
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So, lots of contenders for the perfect margarita snacks too, but you'll definitely be making many, many trips to the <i>On The Border</i> table for chips, salsa, queso and guacamole!<br />
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Some of the other participating vendors are <i>District. Pour House + Kitchen</i>, <i>Drunken Worm</i>, and many more.<br />
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Therefore it is apparent that you will get to taste a great deal of variety, with only one thing in common. All the margaritas of the event will be made with Don Julio Tequila.<br />
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So, plan ahead and get your tickets today as they were sold out last year. Hope to see you there.<br />
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For latest announcements you can visit the <a href="https://www.facebook.com/events/389909514738614/" target="_blank">Facebook Event Page</a><br />
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<b><i>Photographs by The Pitch Kansas City.</i></b><br />
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<b><i>Breather Bounty is blogging and social media partner for this event.</i></b><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-69791627071724516852017-07-28T17:33:00.000-07:002017-07-28T17:33:25.028-07:00Cucumber-Mint Raita (Yogurt Condiment)<div dir="ltr" style="text-align: left;" trbidi="on">
Small and simple things are very important in life. Not only do they compliment the bigger things but also enhance their impressions. Even if we are satisfied with the bigger wins we often miss the smaller ones. The exact same logic applies to food. Some big and bold dishes often feel incomplete without the pairing of proper condiments, like pancakes are incomplete without syrup and tacos without salsa. One such indispensable thing with many a Indian dishes is <i>Raita</i>, yogurt based condiment/ dip. It is very popular as a side with <i>Biryani</i>, <i>Pulao</i>, <i>Kabab</i> and <i>Paratha</i> to name a few. There can be a lot of variations to it depending on individual preferences and seasonal availability of ingredients. <i>Raita</i> does not only tastes good and works as a palate cleanser but is also known to help with digestion. I make it too often as it is served along two of our favorite dishes, <i>Biryani</i> and <a href="http://breatherbounty.blogspot.com/2016/02/aalu-paratha-stuffed-indian-flatbreard.html" target="_blank"><i>Aalu Paratha</i></a> (stuffed Indian flatbread). You can find my recipe for <i>Aalu Paratha</i> with video <a href="http://breatherbounty.blogspot.com/2016/02/aalu-paratha-stuffed-indian-flatbreard.html" target="_blank">here</a>.<br />
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I am sharing one of the simplest ways to make it. And you can even make it look pretty and professional at the same time by following the procedure mentioned below. </div>
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<b><i><u>Cucumber and Mint Raita</u></i></b></div>
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<b>INGREDIENTS</b><span id="goog_551079773"></span><a href="https://www.blogger.com/"></a><span id="goog_551079774"></span></div>
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Yogurt : 1/2 cup</div>
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Cucumber : 1 (medium)</div>
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Mint : 8 to 10 leaves</div>
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Ground black pepper : 1/2 tsp</div>
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Lime juice : 1 tsp</div>
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Sugar : 1/2 tsp</div>
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Salt to taste</div>
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<b>PROCEDURE</b></div>
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Shave the cucumber with a peeler to from ribbons as shown in the picture.</div>
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Finely chop the mint leaves.</div>
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Take the yogurt in a bowl and beat it till smooth.</div>
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Now add in ground black pepper, lime juice, mint, sugar and salt. Mix everything well.</div>
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Finally, add the cucumber ribbons and fold them gently into the dip.</div>
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The most refreshing Cucumber - Mint Raita is ready to be served with your favorite food.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNvWyTO3AK9FpmoR11jQqK0osCSXTTgg5vChwT78lkrOs1YMrhcGNhvg04R_MqVCRcI8ow154tY5DJtrs1OC8ybRN2zjTqxgdyKlSRssvtsYvX6dF0JzNVFWZ8vE7AYTgXo_jT8C5C04/s1600/DSCN5230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNvWyTO3AK9FpmoR11jQqK0osCSXTTgg5vChwT78lkrOs1YMrhcGNhvg04R_MqVCRcI8ow154tY5DJtrs1OC8ybRN2zjTqxgdyKlSRssvtsYvX6dF0JzNVFWZ8vE7AYTgXo_jT8C5C04/s640/DSCN5230.JPG" width="640" /></a></div>
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<b><i>Photographs by Swakshar Ghosh.</i></b></div>
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-73469632429845704862017-06-20T10:58:00.000-07:002017-06-20T10:58:51.642-07:00Drink, Dine, Vote, Shop @ Foodie Chick Event on July 22<div dir="ltr" style="text-align: left;" trbidi="on">
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Hey KC friends and foodies! Are you ready for an innovative and exciting way to explore the local food scene of Kansas City area? Then save the date for Foodie Chick Event on Saturday, July 22nd. It is the latest concept brought to you by Chick Events. You will enjoy an eventful summer evening feasting on top restaurant bites, local KC wine, craft beer and coffee. Moreover, you can vote for your favorites and guess what adds to the whole experience? You can SHOP! The marketplace will be filled with artisan food and food/drink/ entertaining product vendors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLAZ0YEFH1D1BB7dJXk7nAL3w4J1sngbm8xwL6_epZplItJ-EPlr8xnp62EpW1KPlEetR_P3zGOeVw2_AqeOZ1ivybH8soqczGDekEMLMO2OCVRPJOgDr_i16TPfQCofk4Kw2h2gHgms/s1600/16300035_1208071319274545_4502331529131815806_o.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="613" data-original-width="1600" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLAZ0YEFH1D1BB7dJXk7nAL3w4J1sngbm8xwL6_epZplItJ-EPlr8xnp62EpW1KPlEetR_P3zGOeVw2_AqeOZ1ivybH8soqczGDekEMLMO2OCVRPJOgDr_i16TPfQCofk4Kw2h2gHgms/s400/16300035_1208071319274545_4502331529131815806_o.png" width="400" /></a></div>
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This inaugural event will take place on the streets of Park Place for a tasting & shopping experience unlike any other for all foodies. Plan a perfect date night or girls night out or a family foodie time at this place.<br />
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<b><span style="color: #990000; font-size: large;">Drink</span></b><br />
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Meet local KC wine makers! Sample and vote for the "best red" and "best white" and sample other regional specialty wines from 6 local wineries including: <i><span style="color: #134f5c;"><b>Somerset Ridge Vineyard and Winery, KC Wine Co., Stone Pillar Vineyard & Winery, Rowe Ridge Vineyard & Winery , Holy-Field Vineyard & Winery & White Trail Run Vineyard & Winery</b></span></i>. Tickets will include complimentary wine tastings for guests over 21. Bottles may be purchased at the event.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhderj-7xO8ld_Coew1RoJUhHnUKBfuBPtyMNBhXQ5Kk3YTO0fbo8pWRxwZlUqKTBUxBfPvBh340r0BNSETyzPPnElhu0obN0UNlzsoUImSzw0Vqah2xB32RWdwRZDDhxzzj6KUg2AuHUg/s1600/Drink+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1470" data-original-width="1600" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhderj-7xO8ld_Coew1RoJUhHnUKBfuBPtyMNBhXQ5Kk3YTO0fbo8pWRxwZlUqKTBUxBfPvBh340r0BNSETyzPPnElhu0obN0UNlzsoUImSzw0Vqah2xB32RWdwRZDDhxzzj6KUg2AuHUg/s640/Drink+1.jpg" width="640" /></a></div>
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You can also sample and vote for the "best craft beer" from local breweries like <span style="color: #134f5c;"><i><b>Red Crow Brewing Company, Crane Brewing Company, Martin City Brewing Company, The Free State Brewing Co.</b></i></span><br />
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Tea and coffee lovers will also not be disappointed. You can sample and learn about local tea from the representatives of <span style="color: #134f5c;"><i><b>Hugo Tea Company</b></i></span>. Or sip some exciting coffee flavors from <span style="color: #134f5c;"><b><i>Parisi Artisan Coffee.</i></b></span><br />
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If so much is available can a good old cup of milk be left behind? Samples from <i><b><span style="color: #134f5c;">Shatto Milk Company's</span></b></i> latest milk flavors will accompany the thirst quenchers.<br />
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<span style="color: #990000; font-size: large;"><b>Dine on Samples</b></span><br />
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If you are a foodie and love trying local restaurants, you can't afford to miss this event. Some of the food that you would sample are mentioned below.<br />
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Some savory bites from <b><i><span style="color: #134f5c;">The Grille at Park Place, Jon Russells BBQ, PitaBlu Fresh Greek ToGo, Dragonfly Gourmet Foods, Pizzeria Locale</span></i></b> and more.<br />
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There will be samples for your sweet tooth too from <span style="color: #134f5c;"><b><i>Farm to Face Small Batch Goods Granola</i></b></span>, french macaron sandwiches by <span style="color: #134f5c;"><i><b>mead microbakery</b></i></span>, tasty gelato and smoothies from <b><i><span style="color: #134f5c;">Paciugo Gelato Cafe,</span></i></b> toffee from <b><i><span style="color: #134f5c;">Cedar Street Toffee</span></i></b> and cookies from <i><b><span style="color: #134f5c;">Best Regards Bakery & Cafe</span></b></i>.<br />
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<b><span style="color: #990000; font-size: large;">Vote for Best Bite</span></b></div>
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You can not only sample great food but also vote for the "Best Bite" among the competing restaurants. Here are some of the competing restaurants.</div>
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<b><i><span style="color: #134f5c;">PitaBlu Fresh Greek ToGo, Pig & Finch Leawood, California Pizza Kitchen, Best Regards Bakery & Cafe, Enjoy pure food + drink,</span></i></b> and even sushi from <b><i><span style="color: #134f5c;">RA Sushi Bar Restaurant</span></i></b>.<br />
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You will have to wait until July 22nd to taste and see what best bites they bring to the contest. </div>
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<b><span style="color: #990000; font-size: large;">Shop</span></b></div>
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Not only will you taste amazing food, wine, beer & coffee from over 35 local KC favorites, but you can shop the Foodie Marketplace for fun products and artisan food products.<br />
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Some of the vendors are <b><i><span style="color: #134f5c;">Junque Drawer Boutique & Studio, Dandelion Decor, Love + Sugar, BIERskins, Fezziwigs KC, Nothing Bundt Cakes, The Tasteful Olive, Delaney & Loew</span></i></b> and some local farms.</div>
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<b><span style="color: #990000; font-size: large;">VIP Tasting Experience</span></b></div>
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If you purchase VIP tickets you can experience the ultimate Whiskey + Donut pairing (sponsored by <b><i><span style="color: #134f5c;">Union Horse Distilling Co.</span></i></b> & <b><i><span style="color: #134f5c;">Donutology</span></i></b>) or local Kansas wine by <span style="color: #134f5c;"><i><b>KC Wine Co.</b></i></span> paired perfectly with cheese by <b style="color: #134f5c; font-style: italic;">Green Dirt Farm </b>or Beer & Bites tasting experience, presented by <span style="color: #134f5c;"><i><b>Gordon Biersch Leawood.</b></i></span><br />
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The Foodie Chick Event is hardly a month away. So don't wait and get your tickets today. Hope to see all of you there.<br />
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<span style="background-color: #fff2cc;">Venue: Park Place, Leawood</span><br />
<span style="background-color: #fff2cc;">Date: 22nd July (Saturday)</span><br />
<span style="background-color: #fff2cc;">Time: 4 P.M to 9 P.M</span><br />
<span style="background-color: #fff2cc;">Tickets: <a href="http://bit.ly/2iDzhLO" target="_blank">http://bit.ly/2iDzhLO</a></span><br />
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<span style="background-color: #fff2cc;">GA Tasting Tickets $35 </span><br />
<span style="background-color: #fff2cc;">GA Tasting Tickets $40 - at the door (if available)</span><br />
<span style="background-color: #fff2cc;">VIP Tasting Experiences - $50 (includes GA Tasting ticket)</span><br />
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<span style="background-color: #fff2cc;">Only additional costs at the event:</span><br />
<span style="background-color: #fff2cc;">- Cash bar if you'd like more to drink</span><br />
<span style="background-color: #fff2cc;">- Marketplace shopping purchases</span><br />
<span style="background-color: #fff2cc;"><br /></span>
<span style="background-color: #fff2cc;">You can make it a "Staycation" or come visit Kansas City! Foodie Chick Events has partnered with Aloft Leawood - Overland Park for a $115/night rate during this event. To book, visit <a href="http://www.aloftleawoodoverlandpark.com/foodie-chick-event" target="_blank">http://www.aloftleawoodoverlandpark.com/foodie-chick-event</a></span></div>
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Some of the sponsors for this event are:</div>
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<span style="background-color: white;"><i>Kansas Farm Bureau</i> as the bag sponsor, </span><span style="background-color: white;"><i>Kristin Malfer & Associates </i>and <i>ReeceNichols Leawood</i> as the cup sponsor, <i>Pizzeria Locale</i> as foodie sponsor. </span></div>
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<span style="background-color: white;">Foodie Chick Events has partnered with the non-profit organization <span style="color: #134f5c;"><b><i>Newhouse Shelter</i></b></span>. </span><span style="background-color: white;">This event's donation will assist in their incredible efforts to help women in the community.</span></div>
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You can more about this event on their Facebook page and website</div>
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<a href="https://www.facebook.com/events/321725094894984/?active_tab=about" target="_blank">Facebook Page</a></div>
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<a href="http://www.chickevents.com/events/foodiechickevent/" target="_blank">Website</a></div>
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Photographs by Foodie Chick Event, edited and made into collages by me.</div>
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<i><b>Breather Bounty is blogging partner for this event. </b></i></div>
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-91763256492991607162017-06-16T17:22:00.000-07:002017-06-16T17:22:30.216-07:00Chilli Pork - start of a new love affair<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 13.5pt; line-height: 115%;">Growing
up in a typical middle class Indian Bengali family can be gastronomically
conservative. Our part of the world is overrun with various rivers, streams,
lakes and ponds, thus fish is in abundance. So the protein part of our diet
mostly consists of fish, occasional chicken and Sunday Special mutton, that's not lamb by the way, it is goat meat. Most of Indian subcontinent refers
to goat meat as mutton. After we were 'old' enough to eat out with friends, the
actual mutton, like the rest of the world, made it into our diet. So, how did
the love affair start with pork? Well it took a journey across the planet and
of course, the influence of handsome Mr. Anthony Bourdain.<o:p></o:p></span></div>
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<span style="font-size: 13.5pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 13.5pt; line-height: 115%;">It
is not like I never had pork while in India, I did for a few times. Once I tried bacon somewhere, on another instance it was steaming </span><span style="font-size: 18px;">hot pork dumplings served by </span><span style="font-size: 13.5pt;">a dimly lit roadside joint. I didn’t reject the taste but definitely didn’t
fully acquire it as well. Everything changed when I tasted my first barbecued pork
ribs. Being in Kansas City means to be in touch with world class barbecue, it
is inescapable for a foodie to not taste it. Just the first bite, and
Aha! Porkilicious enlightenment. But this post is not about my love for smoked
meat, this is about the meat itself. It took me no time to venture into other parts of
this fantastic animal. Pork belly, tenderloin, butt, shoulder, neck bone, ham
hock or the wonderful chicharrones made with skin, you name it, I mostly had it
all.</span></div>
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<br /></div>
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<span style="font-size: 13.5pt; line-height: 115%;">A
big part of this consciousness about pig’s meat and its various forms wouldn’t have come to me so naturally, if I wasn’t a fan of Mr. Anthony
Bourdain. Being an avid watcher of all of his shows means, you are bound to go into a pork coma. It is his favorite meat and he goes to a point of loving,
praising and adoring the animal and its meat. Wherever in the world he goes, the
hunt begins to find out what special form pork takes in that place, in that
country or more specifically in that city. You couldn’t help but to get swayed
and that’s what happened with me. Being a foodie and food blogger means opening
new avenues for self, food wise and to write about it. Pork has opened a few
highways for me, and this is my first ode to it. Presenting to you some delicious pork from Indo-chinese fare. Chilli Pork is rich in Asian flavors but the name of this dish has been Indianised. 'Chilli' in Indo-chinese food terms refer to spicy chili peppers and not to the chili known to the western world in the form of ground meat.<o:p></o:p></span></div>
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<b><i><u>Chilli Pork</u></i></b><br />
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INGREDIENTS<br />
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Pork : 1 lb/ 500 gms (cup into 1 inch long thin stripes)<br />
Egg: 1<br />
Corn starch: 1 1/2 tbsp<br />
Onions (diced): 1 cup<br />
Ground black pepper: 1 tsp<br />
Soy sauce: 2 tbsp<br />
Green bell pepper (diced): 1 cup<br />
Ginger: 1 in (cut in julienne)<br />
Garlic (chopped): 3 to 4 cloves<br />
Red chili flakes: 1 tsp<br />
Green chilis (chopped) : 3 (or depending on how much heat you can handle)<br />
Sesame seeds: 1 tsp<br />
Vinegar: 2 tsp<br />
Green/ spring onions (chopped) : 1/2 cup<br />
Oil<br />
Salt to taste<br />
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PROCEDURE<br />
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Marinate the pork with the egg, vinegar ( 1 tsp), soy sauce ( 2 tsp), salt and ground black pepper for about 30 minutes.<br />
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Heat oil in a pan for shallow frying. Coat the pork pieces in corn starch. You may also use all purpose flour if you do not have corn starch handy.<br />
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Fry them until golden brown and keep them aside.<br />
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Heat oil ( 3 tsp) in another pan. Lightly saute the onions.<br />
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Add the ginger, garlic, red chili flakes and bell peppers. Saute everything on high heat for a couple of minutes. Add a little salt while sauteing.<br />
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In the mean time, mix the following together in a bowl : remaining soy sauce and vinegar, sesame seeds, half of the chopped green onions.<br />
Then add the mixture into the pan and mix everything together.<br />
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Now add the fried pork pieces and green chilies. Give everything a nice mix and check for the seasoning. Add some more salt if needed. You may also add a little water ( 1 tbsp) if it looks too dry for your preference.<br />
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Garnish with the remaining chopped green onions and some sesame seeds.<br />
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Serve it with rice or noodles. Enjoy!!<br />
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<b><i>Photographs by Swakshar Ghosh.</i></b><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-51886298784909283472017-06-13T19:01:00.002-07:002017-06-15T11:44:37.311-07:00A Day at Denali National Park - Alaska Anecdotes (Day 4)<div dir="ltr" style="text-align: left;" trbidi="on">
It is strange how something extraordinary happens when we are least expecting it. Even though we live in this highly advanced era of technology, we still have to leave certain things on destiny. A trip to Alaska is almost incomplete without getting a glance of <i>'The Great One'</i> or <i>Mt Denali</i>, the highest peak of North America. But it is sheer matter of luck as the mountain is hidden behind a blanket of clouds most of the time. And it is very difficult to keep your hopes high when you just have one day to spend at <i>Denali National Park</i> due to a fully packed trip itinerary.<br />
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So, it was 3:30 a.m and we stepped out of our room prepared to check out of Mt McKinley Princess Wildness Lodge, Trapper Creek and leave for <i>Denali National Park</i> for the day. We had the least idea of the sight that was about to unfold in front of us. The sun had painted the mighty <i>Mt Denali </i>(erstwhile <i>Mt McKinley</i>) in golden-red and it made our day even before we headed towards the national park.<br />
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It is hard to describe the magical moment. You could sit back and spend an entire day just admiring the changing colors of this scene, but we had plans to get a little closer and explore the diverse flora and fauna of <i>Denali National Park and Preserve.</i><br />
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<b><span style="color: #990000;">NOTE :</span></b><span style="color: red;"> </span><br />
<span style="background-color: #fff2cc;">On entering the park visitors have to leave their vehicles at the visitor center and hop on a park bus to go deep into the park. Private vehicles are only allowed up to 15 miles (<i>Savage River Check Point</i>) into the park. The buses make various designated stops on the way picking up and dropping off visitors at different points of interest on its way to Kantishna (the last stop on the bus route). The total scheduled time from visitor center to Kantishna and back is 12 hours. So it is advisable to book an early morning bus ticket in advance (through national park website) if you plan to spend only a day at Denali during the peak season.</span><br />
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The six million acres of wild in Denali is bisected by a single road. Every turn on this winding road has a surprise awaiting be it in the form of wildlife sightings, vast valleys, a slowly running creek or river or a stunning view of the mountain. As we boarded our bus, Wendy happily greeted us. She was our driver cum guide for the day. She shared interesting facts and other valuable information on the park as the bus took to the rugged road. Our very first surprise of the day though was not any of those pleasant ones mentioned above. It was an unpleasant one within 15 minutes of setting out. You have guessed right if you thought that our bus broke down. We had to wait a good 30 minutes till the our backup ride arrived and we started again.<br />
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Soon enough as our bus crossed the <i>Savage River Check Point</i>, we spotted our first wildlife sighting of the day. It was caribou taking a morning stroll by the river. Caribous belong to same specie as reindeer but they are wild, never tamed and larger in size.<br />
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The buses make a stop when any wildlife is spotted for good viewing and photos. Bus drivers have their own hand gestures to indicate any specific sighting in proximity. This is because shouting out can scare off the animals. Wendy taught them to us too. She also mentioned that it is funny how the animals are not repelled by the sound of the bus engine and can come up pretty close but human voices offend them. Soon enough she stopped again and pointed at a willow ptarmigan inside a bush. This is the state bird of Alaska. Wendy mention how these birds adapt to the changing seasons in Alaska. Their feathers turn completely white in the winter months to camouflage in the snow and brown in the summer months.<br />
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As we headed towards our first designated stop at <i>Toklat River</i>, Wendy made another sudden stop. And we saw one of the most spectacular sights. It was a mama bear with two cubs within a feet from the bus. The cubs played happily as they followed their mother. It was like watching National Geographic live. The pictures do little justice to the moment.<br />
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The <i>Toklat River</i> stop has a nice view of the river valley. It also has some interpretive display. There are some moose and caribou antlers kept there for the visitors to hold an feel. You won't know how heavy they are unless you lift one.<br />
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We started again going deeper into the wilderness. Wendy mentioned that the most spotted animal is the caribou and only lucky people get to see a moose. It was only minutes after she made this comment one of the passenger spotted a male moose grazing to glory.<br />
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Wendy happily mentioned that it was one of the best wildlife sighting days and we couldn't agree more. We stopped at the <i>Polychrome Overlook</i> and the its vastness and colors were breath-taking.<br />
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As we headed towards <i>Eielson Visitor Center</i> Mt Denali appeared at a distance. Its snow-capped peak glistened on that sunny day as it proudly stood with its head held high.<br />
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By this time we had seen so many caribous that we did not even stop for each of them.<br />
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Yet on another turn of the road we stopped as this time we spotted a herd of mountain sheep. One of them gracefully posed in its white robe and large curved horns.<br />
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When the bus finally reached <i>Wonder Lake </i>it was late afternoon. It is amazing how the weather changes in the mountains. The sun was covered by a few dark clouds as we sat beside the lake. It was so serene that a 10 minute stop was not sufficient. So we bid goodbye to Wendy and our fellow passengers and waited there until the last shuttle bus came to pick us up. We almost had the place to ourselves for that time, until the next bus arrived. We were surrounded by the most soothing sounds of nature.<br />
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On our way back to the visitors center there was more wildlife to keep us glued to the bus window. A male bear coming down a hill slope.<br />
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We were almost at the end of our journey when a mama moose crossed the road with her calf.<br />
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When we started for the day I was wondering how would we survive a 12 hour bus ride without being tired and bored. But less did we know about how much Denali has to offer in a single day. The range of vegetation from the low elevation taiga to the high elevation tundra, the vast extents of permafrost and the richness of wild habitat is mesmerizing. We left Denali behind for this time at headed towards Fairbanks.<br />
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ALASKAN ANECDOTES TO BE CONTINUED.. in the up-coming posts, stay tuned!<br />
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If you missed my previous post on Alaska about<br />
Day 1 and 2, you can find it <a href="http://breatherbounty.blogspot.com/2016/09/exploring-kenai-fjords-national-park.html" target="_blank">here</a><br />
Day 3, you can find it <a href="http://breatherbounty.blogspot.com/2016/09/wonders-of-chugach-national-forest-and.html" target="_blank">here</a><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com2tag:blogger.com,1999:blog-7681231185317974392.post-36156883217042835142017-05-15T18:08:00.000-07:002017-05-15T18:08:53.935-07:00My Buffet Journey - Pardo's Mexican Buffet (Southwest Boulevard, Kansas City)<div dir="ltr" style="text-align: left;" trbidi="on">
When our blog and related social media outlets were getting flooded with dieting, healthy recipes and other "good for you" stuff, I was getting verbally thrashed by my friends for being so out of my place. All who know me and my eating fixations, surely were in shock and most certainly disturbed by my apparent change. To the point that one of my friends even denied that he even knows me...just think. As if, Swakshar is on a diet feels like a penguin sunbathing in Bahamas. Come on guys, don't make it such an outlandish situation, it can happen.<br />
Well, to be true I was dieting and it was fun. To detox and loose a few kilos (or pounds) was a welcome change for me and I might do it again. But now I am on a break from that and how? Nothing can be more apt than to binge on a lunch buffet. In the context of eating out, lunch buffet is like my pinnacle, like a floating paradise, don't laugh, it is. If you want to learn more about my love for buffet, refer to this previous post where I explained our ever so happy relationship. Here is the link <a href="http://breatherbounty.blogspot.com/2017/01/my-buffet-journey-jerusalem-bakery.html">My buffet journey - Jerusalem Bakery</a>. You should totally read this to get the context. I am planning to do a trilogy about my buffet experiences, like a nascent filmmaker in me always wanted to. Since I love to go to buffets, I always try to find different kinds, like the cuisines such as Mediterranean or Mexican where you won't find too many buffet options. The search is still on, for more.<br />
So, this was not our first visit to <i>Pardo's</i>, we have been here before. It is located in the heart of Kansas City's Mexican district (as we lovingly call it) on Southwest Boulevard and has been there for about eight years now. This place is sandwiched between many other restaurants and cantinas, all of which are craving for your attention. However, we got hooked to <i>Pardo's</i>. The food that you'd eat here is authentic to its bone and has no similarity with the food of majority of restaurants that claim to server you as Mexican food (they are not, they are serving you Tex-Mex, darn!). The food here is complex in terms of flavors, yet hearty and simple enough to cater to the hard working folks whom I mostly see there as patrons.<br />
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As always, I started with the salad which was very simple yet delicious. Cucumber, tomato, lime and pineapple were cut in large chunks along with the finely chopped onions and cilantro, crowned with roasted Jalapeño. I sprinkled a little chili, salt seasoning to satisfy my 'give me more heat' taste buds.<br />
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Next up was the wonderful <i>Caldo de Camarón y Pescado</i> which literally translates to Shrimp and Fish soup. A simple yet highly appetizing dish, made with shrimp in the shell, fish (seemed Swai to me), carrot and celery. I had to spend quite some time peeling the shrimps but I liked the fun of it. The broth was rich in flavor and very light at the same time.<br />
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<span style="text-align: center;">The <i>Chile Relleno</i> (stuffed roasted poblano peppers, covered in batter and fried) and re-fried beans were authentic and tasty.</span><br />
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My wife created soft tacos with flour tortillas, ground meat, sour cream, <i>pico de gallo</i> and <i>chili verde</i>. She squeezed some lime on it. It turned out nice.</div>
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<span style="text-align: center;">I tried a mixed plate of <i>Nachos</i> (I am not a fan of nachos), rice, tamale and some beans again. The nachos was OK and the Mexican style rice was cooked perfectly. The <i>Tamale</i> was great, the stuffing (meat, mostly pork) had a very subtle smokiness and great texture. My wife tried a veg Tamale, it was fine. But the meat variety was definitely better.</span></div>
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<span style="text-align: left;">There was also a shrimp fried rice short of dish which was very light and an easy grub.</span></div>
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The buffet had two chicken items. The one we tried first was made in a chili and tomato based gravy. It chicken was tender and the sauce had perfect blend of spices and tasted really good with the Mexican rice on the side.</div>
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The second one was <i>Chicken in Red Mole</i>. Red Mole (sauce) is a chocolate and chili based sauce which is considered to be a delicacy in Mexican cuisine. It is generally made for special occasions and the traditional recipe can take up to 36 hours of prep time to get the most authentic flavor and taste. This red mole was A-M-A-Z-I-N-G. The best one I ever had. I was blown away into pieces after my first bite into the very tender and juicy chicken. The sauce was literally playing a sonata inside my mouth. Please bear with my over-the-top metaphors, it is the re-culmination of the sauce what is causing it.</div>
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The dessert section had a nice sweet potato soaked in a cinnamon flavored syrup. I had that along with a piece of pineapple, after suitably bathing pineapple in the same syrup and sprinkling some chili salt seasoning to add a little kick to it.<br />
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I was very surprised to taste the <i>Arroz con leche</i>. It was starkly akin to what we Indians make as 'Payasam' or 'Kheer'. Rice cooked in milk, until the milk is thick. Seeing two dishes which are so similar which originate in two completely different parts of the world was amusing.<br />
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The buffet also had pasta salad and Fettuccine Alfredo for the least adventurous visitors.<br />
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The write up would be incomplete if I don't mention about the restaurant staff. They were always smiling and willing to help, in spite of the language barriers (we don't speak Spanish and they speak very little English). We were clicking photos and every now and then kept asking them about the dishes. To help us, one of the wonderful ladies even wrote down the Spanish names of these dishes on a piece of napkin. Overall it was an awesome experience and definitely good time. Everyone who wants to taste authentic Mexican cuisine must visit this place.<br />
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<i>Note: This post is not sponsored by Pardo's Mexican Buffet; We paid for all of our meals.</i></div>
Swaksharhttp://www.blogger.com/profile/01001489325527079529noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-8331666095337789552017-05-04T17:59:00.000-07:002017-05-04T17:59:01.954-07:00Recap of Seafood Soiree @ Kansas City Zoo<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Kansas City Zoo</b> organised the fifth annual <i><b>Seafood Soiree</b></i> on Saturday April 22, 2017. It was an adult only event packed with amazing seafood, recipe demonstrations by premiere KC chefs, live music and full of useful information on sustainable seafood. As a food blogger and foodie I would be interested in anything related to food and spending a beautiful evening with some great company, but it came with a lot of other bonus points, the environmental cause in particular. So we were extremely excited to be a part of it. I know any food lover wouldn't want to miss it, yet if you were unable to make it to the event here are a few glimpses from the wonderful evening.<br />
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# Checking in @ <b><i>Seafood Soiree</i></b>, Kansas City Zoo. A very warm welcome with White Wine Sangria was waiting for us. The sangria had a Swedish Fish wine candy in it, making it just the apt start to a seafood event.</div>
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# The perfect venue, <b>Helzberg Penguin Plaza</b>. Choosing sustainable seafood helps in conservation of ocean animals like penguins. Kansas City zoo is Conservation Outreach Partner of the <i>Monterey Bay Aquarium's Seafood Watch Program</i> which works in creating sustainable seafood awareness. Throughout the evening the the professional team from the Zoo's Education Department was on hand to answer all questions related to sustainable seafood. The venue was divide into two sections. Outside the building, KC chefs were demonstrating recipes and talking about seafood in their individual tents while everyone got to sample their creations.</div>
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And inside the building, a classic buffet was laid to enjoy while watching the playful penguins and beautiful moon jellyfishes.<br />
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# Here are some clicks from the recipe demonstration sessions.<br />
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<i>Jax Fish House</i> Chef Theresia Ota and Chef Sheila Lucero's Oysters were extraordinary, especially when paired with the spicy horseradish sauce.<br />
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<i>Hy-Vee's</i> Chef Edward Cockman prepared Jumbo Lump Blue Crab cakes.<br />
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Chef John Smith made delicious Shrimp Remoulade.<br />
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It was a pleasure discussing some foodie and food blogger stuff with Chef John Smith who shared with us the exciting news of his soon to open restaurant, EJ's Urban Eatery. It will be Kansas City's first Meat and three restaurant and we really can't wait for it open. He even introduced us to his business partner, Erik Gaucher who was also very excited about this new venture.<br />
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The shrimp for his recipe was provided by KC Shrimp who sell "fresh, clean and locally grown" shrimps.<br />
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Chef Carlos Falcon of <i>Jarocho </i>offered his amazing Ceviche Jarocho. He also shared information about <i>Jarocho</i>'s new location that has opened recently. He introduced us to the chef de cuisine for this new location who demonstrated the recipe on his behalf.<br />
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There was a lot happening at the venue and we somehow missed the session with <i>Freshwater</i>'s Chef Calvin Davis who had prepared Bagna Cauda.<br />
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There was a long queue for the buffet so we sat and enjoyed our time drinking from the bar and listening to live music by <i>Calypso Bluz Tropical Steel Drum Duo</i>, rather than waiting in the queue. I went for screwdriver while hubby ordered some gin and tonic (two drink tickets for each was included in the tickets for the event).<br />
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Finally, the queue cleared up and we went inside for food. There was Crab Rangoon Dip and Smoked Salmon on one side and Assorted Fruits and Cheese with Flavored Yogurt on the other. All of which tasted good but unfortunately we couldn't taste any dessert. It was all gone by the time went for it. The desserts looked tasty and must have tasted good equally. I wish they were refilled as we were not the only ones who couldn't taste some.<br />
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I really enjoyed the Assorted Cheese with some red wine to end the wonderful evening. We came home enlightened and more aware about sustainable seafood and ecological balance of the ocean environment.<br />
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You can download the Seafood Watch App for all information on sustainable seafood and also find nearby locations that sell or use sustainable seafood.<br />
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Thank you Kansas City Zoo for letting <i>Breather Bounty</i> be a part of this wonderful event and cause. We would look forward to more such events.<br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-63433759145731375892017-04-24T20:14:00.000-07:002017-04-24T20:51:41.851-07:00Homemade Half Whole-wheat Bread <div dir="ltr" style="text-align: left;" trbidi="on">
If you haven't tried homemade bread yet, then you are missing out on a big scale. And once you have tasted it you would never opt for the store-bought ones. But making your own bread sounds like a mammoth task right? Well, it's not so true. It is time taking I agree but not complicated or difficult. It might look like a lot of effort the first time you make it, but by the time you have gone through the entire drill you would realize that it is a lot simpler than you thought. And you would be perfectly comfortable at your next attempt. Hope I motivated you enough with all this talk, so now let's get into the real deal, the recipe.<br />
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This particular recipe for homemade bread takes care of both you taste buds and your health. Some of us are not so fond of the texture of whole-wheat bread but we all know that it's healthier than the regular white bread. But with this half whole-wheat bread you would be choosing a healthier option without compromising with the taste.<br />
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Click on the video for recipe demonstration. If you like the recipe then don't forget to like, comment and subscribe to my Youtube channel<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/YABC2elyHLY/0.jpg" src="https://www.youtube.com/embed/YABC2elyHLY?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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INGREDIENTS: (for 1 loaf)<br />
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Water: 1 cup<br />
Dry Activated Yeast: 2 tsp<br />
Whole-wheat Flour- 1 1/2 cup<br />
All Purpose Flour: 1 1/2 cup<br />
Vegetable Oil: 1/4 cup (you can also use canola or olive oil)<br />
Sugar: 4 tsp<br />
Salt: 1 tsp<br />
Some oil for greasing<br />
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STEPS:<br />
<ol style="text-align: left;">
<li>In a bowl take 1 cup of warm water, add 1 tsp of sugar and the yeast. (The water should not be too hot or else it will kill the yeast.) Let it rest for 5 to 10 minutes or until it rises and becomes foamy.</li>
<li>Then add oil and mix.</li>
<li>In a bowl mix whole-wheat flour, all purpose flour, sugar and salt.</li>
<li>Now knead the dough by mixing the wet and dry ingredients till it is smooth. You can either use a stand mixer or knead it with your hands. (Please refer to the video)</li>
<li>Grease a bowl with some oil and place the dough in it. Also grease the top of the dough.</li>
<li>Cover the bowl with a plastic wrap and let it rest in a warm and dry place for 1 hr to 1 1/2 hrs or until the dough is double its size. The time may vary according to the temperature of the place.</li>
<li>Place the dough on a flat surface and gently knead it once again,</li>
<li>Roll out the dough with the help of a rolling pin (about 1/2 in thickness). Once done fold the dough and seal the open sides. (Please refer to the video.)</li>
<li>Grease a loaf pan and place the dough in it, seam side down. Cover loosely with a plastic wrap and let it rest once again for about 1 hr.</li>
<li>Make two diagonal slits on the top of the dough with a knife. This prevents the bread from cracking on the sides.</li>
<li>Preheat oven and bake it at 350 F or 180 C for 30 minutes. You may place a tin foil on top of it half way into baking (after 15 min). This keeps the bread moist.</li>
<li>After it is out from the oven, take it out form the pan ad let it come to room temperature before slicing.</li>
</ol>
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Your yummy and healthy homemade half whole-wheat bread is ready to serve.</div>
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Video shot by Swakshar Ghosh.</div>
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com2tag:blogger.com,1999:blog-7681231185317974392.post-34776584880124694402017-04-21T08:43:00.001-07:002017-05-19T09:58:15.097-07:00Save the Date for Taste of KC 2017 on Thursday, May 18 presented by The Pitch Kansas City<div dir="ltr" style="text-align: left;" trbidi="on">
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Do you binge on shows like <i>Iron Chef, Master Chef</i> or <i>Chopped</i> and often wish that you could witness something like that live? Well, here's your chance to experience the same kind of gastronomical thrill right here in Kansas City.<br />
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Yes, it's that time of the year again when some of the most talented KC chefs will battle for the <i>Golden Fork </i>at <b><i><span style="color: #660000;">Taste of KC 2017</span></i></b> presented by <i>The Pitch Kansas City</i> on Thursday, May 18. This year's competitors include:<br />
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Defending champion <b>Shaun Brady</b> from<i> Ambassador Hotel Kansas City, Autograph Collection</i><br />
2013 winner <b>Jason Wiggen</b><br />
2012 winner <b>Charles d'Ablaing</b> from <i>Rosso at the Hotel Sorella</i><br />
2011 winner <b>Jesse Vega</b><br />
<b>David Nevels</b> from<i> The Aladdin Holiday Inn Hotel</i><br />
<b>Bryant Wigger</b> from <i>Hotel Phillips</i><br />
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There could be nothing as amazing as witnessing these incredible chefs live in action, dealing with the pressure of competition and crafting their master creations. But the event has to offer more than that. You can <b>sample KC's best restaurants</b> and try some of the best mixed drinks & micro-brewed beers this city has to offer.<br />
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<b><span style="color: #990000;">Advance discounted tickets are now available, ending on May 5.</span></b><br />
<a href="https://www.xorbia.com/e/thepitch/tokc" target="_blank">https://www.xorbia.com/e/thepitch/tokc</a><br />
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Moreover, the first 100 VIP ticket holders who show up for the event that evening will get exciting <b>goodie bags</b> from the sponsors.<br />
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There will be 20+ KC restaurant to sample from. Some of them are:<br />
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<span style="color: blue;">The Aladdin Holiday Inn Hotel, Tallgrass Brewing Company, Red Bull, Helgafoods LLC, Hotel Phillips, The Fig Tree Cafe & Bakery, The Homesteader Cafe, Tom's Town Distilling Co., Cooper's Hawk Winery & Restaurant, Pickens Sweet Treats, District. Pour House + Kitchen, Trago, Brancato's Catering, Cleaver & Cork, Jerusalem Cafe, Leinenkugel's KC, Popcorn Heaven Kansas City, On The Border, Rosso at the Hotel Sorella, Pinstripes and more!</span><br />
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<span style="color: #990000;"><b>DATE</b>: May 18, Thursday</span><br />
<span style="color: #990000;"><b>TIME</b> : 6 P.M to 9 P.M</span><br />
<span style="color: #990000;"><b>VENUE</b>: KC Live Block, Kansas City Power and Light District</span><br />
<span style="color: #990000;"><b>FIND TICKETS</b>: </span><a href="https://www.xorbia.com/e/thepitch/tokc" target="_blank">https://www.xorbia.com/e/thepitch/tokc</a><br />
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Doesn't that sound like the most interesting food lovers' event that's going to happen in Kansas City this season. I am super excited to be a part of it, and May 18 is not even a month away. Hurry up my KC foodie friends as the tickets are selling fast.<br />
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You may also visit the <a href="https://www.facebook.com/events/803603926481978/" target="_blank">Facebook Event Page</a><br />
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<b><i>Breather Bounty is blogging partner for this event.</i></b><br />
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<i>Photo Courtesy: The Pitch Kansas City</i><br />
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-90844111793325231932017-04-13T18:06:00.001-07:002017-04-21T08:34:30.752-07:00Eat, Drink and Learn at Seafood Soiree on Saturday, April 22 @ Kansas City Zoo<div dir="ltr" style="text-align: left;" trbidi="on">
Do you love seafood? Do you dig in for your share of shrimp cocktail, crab rangoon dip or smoked salmon whenever you get a chance? Will you be in or around Kansas City on Saturday, April 22? Then there is good news for you as <i>Kansas City Zoo</i> is organizing one of the coolest seafood events in KC on that day. This would be the fifth annual <b>Seafood Soiree</b> organized by them in collaboration with <i>Seafood Watch</i> to promote sustainable seafood. This could be a perfect way to celebrate Earth Day this year.<br />
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Nothing could sound better than spending an evening among the penguins in Helzberg Penguin Plaza, tasting delicious seafood, sipping on your drink, getting enlightened about sustainable seafood and supporting a great cause. Wait, there is more to it. There would be live music too by <i>Calypso Bluz Tropical Steel Drum Duo</i>. Even that doesn't end the list, there is more.<br />
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You may have dined at KC's best restaurants but how often do you get to watch the premiere chefs live in action? You could do that too in this event, as these chefs demonstrate delectable recipes and of course you get to taste their wonderful creations. Take a look at the amazing lineup of KC chefs for the event.<br />
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Kansas City's legendary <b>Chef John Smith</b><br />
<b>Chef Theresia Ota</b> and <b>Chef Sheila</b> <b>Lucero</b> of <i>Jax Fish House</i><br />
<b>Chef Edward Cockman</b> of <i>Hy-vee</i><br />
<b>Chef Calvin Davis</b> of <i>Freshwater</i><br />
<b>Chef Carlos Falcon</b> of <i>Jarocho</i><br />
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<b><span style="color: #990000; font-size: large;">Venue</span></b>: Helzberg Penguin Plaza<br />
<span style="color: #990000; font-size: large;"><b>Date</b></span>: April 22, Saturday<br />
<span style="color: #990000; font-size: large;"><b>Time</b></span>: 6:30 PM to 9:30 PM<br />
<a href="https://www.kansascityzoo.org/special-events/seafood-soiree/" style="color: #990000; font-size: x-large;" target="_blank"><b>Find Tickets</b></a><span style="color: #990000; font-size: large;"> </span><a href="https://www.kansascityzoo.org/special-events/seafood-soiree/" target="_blank"><span style="color: #0b5394;">https://www.kansascityzoo.org/special-events/seafood-soiree/</span></a><br />
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Choosing sustainable seafood helps in conservation of animals such as sea lions and penguins. This event supports that cause and inspires to do our bit for the environment.<br />
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Tickets for this <b>adults only</b> event are $35 for FOTZ Members and $45 for non-FOTZ Members and include two drink tickets, savory seafood and live music. Click<b> <a href="https://www.kansascityzoo.org/special-events/seafood-soiree/" target="_blank"><i><span style="color: #cc0000;">here</span></i></a> </b>to get your tickets.<br />
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Find the event on Facebook, click <a href="https://www.facebook.com/events/1819908661617720/" target="_blank">here</a>.<br />
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This looks like the perfect event to be a part of, as foodies, cooking enthusiasts, music lovers and environment conscious individuals. Hope to see you there too.<br />
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<b><i>Breather Bounty </i></b>is official blogging partner for <b><i>Seafood Soiree 2017</i></b>.<br />
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<i><span style="font-size: x-small;"><b>Photograph by Kansas City Zoo</b></span></i>.</div>
Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-11037532400246025702017-04-06T17:57:00.001-07:002017-04-06T19:26:49.482-07:00Gobbling up GM Diet (Day 7 of 7)<div dir="ltr" style="text-align: left;" trbidi="on">
Finally, it's the last day of this diet. I think we all start any diet with a certain amount of doubt, fearing our temptations, we too did. Yet we challenged ourselves and supported each other to overcome it. Good thing about this diet, it ends in just seven days.<br />
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If you missed the previous posts, please click on these links: <b><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/03/gobbling-up-gm-diet-day-1-of-7.html" target="_blank"><span style="color: #990000;">DAY 1</span></a> , </span></b><b><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-2-of-7.html" target="_blank"><span style="color: #990000;">DAY 2</span></a> , <span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-3-of-7.html" target="_blank"><span style="color: #990000;">DAY 3</span></a> , <span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-4-of-7.html" target="_blank"><span style="color: #990000;">DAY 4</span></a> , <span style="color: #990000;"><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-5-of-7.html" target="_blank"><span style="color: #990000;">DAY 5</span></a> </span>, <a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-6-of-7.html" target="_blank"><span style="color: #990000;">DAY 6</span></a></span></span></span></span></b><br />
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<b style="color: #0b5394; font-family: verdana, sans-serif; font-size: xx-large;">DAY 7</b><br />
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1 cup of <b>BROWN RICE, VEGETABLES </b><span style="background-color: #f9cb9c;">(except potatoes)</span><b>, FRUIT JUICE</b> and 8 to 10 glasses of <b>WATER</b><br />
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On this day you can have one cup of cooked brown rice. There is no limit to the veggies and you can also drink fruit juice. The fruit juice should either be freshly squeezed or 100% natural, not from concentrate and with no added sugar or flavors.<br />
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Let me now take you through our Day 7 meals. The timings of the previous day remained unchanged, four meals instead of six.<br />
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<b><span style="color: purple;">BREAKFAST </span></b>(8:30 am)<br />
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Veggie Bowl and Orange Juice<br />
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I kept it simple to start the day, just boiled some vegetable and seasoned it with salt and pepper.<br />
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<b><span style="color: purple;">EARLY AFTERNOON </span></b>(11:30 pm)<br />
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Lettuce Wrap<br />
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Brown rice cooked with cherry tomatoes and parsley<br />
Carrots glazed with orange juice reduction<br />
Lettuce<br />
Season with salt and pepper<br />
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Limits make us push ourselves. Just created this beauty with whatever was on hand. The glazed carrots were a game changer. All I did was to slice the carrots and let it cook in some orange juice until the liquid reduced.<br />
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<b><span style="color: #741b47;">EA</span><span style="color: purple;">RLY EVENING </span></b>(4:00 pm)<br />
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A glass of orange juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWIODvWUedwwy8aBXoxcz1Wne_FwEzl2GxXITPQ1qdwdNaLMrEtWsEaIpANv6LUd1ErW-SvaslH-R1fEIL3jKjTawVarUbbge-d3fr1fcHQIkD6-g9uMkANSwY3oNwXb-xjNID4aAU9I/s1600/DSCN5190+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWIODvWUedwwy8aBXoxcz1Wne_FwEzl2GxXITPQ1qdwdNaLMrEtWsEaIpANv6LUd1ErW-SvaslH-R1fEIL3jKjTawVarUbbge-d3fr1fcHQIkD6-g9uMkANSwY3oNwXb-xjNID4aAU9I/s320/DSCN5190+%25282%2529.JPG" width="239" /></a></div>
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<span style="color: #741b47;"><b>DINNER</b></span> (8:00 pm)<br />
<br />
<div>
Cajun Veggie Soup</div>
<div>
<br /></div>
<div>
Once again it is this special GM diet soup which I had improvised on with zero oil and special seasoning. You can find this one too on day 2 of our meal planning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7q4E123OZCRahYyCpt3X006ihgdIdW3cp5Q2Q5Q2GDUzLFnn3Dc8X-z0pVNMZosZ3JzG6ArJoGgJz9zo3vRHD0Igyj8cLuyfxc-F12sVv06yDzbzMrcpV3tbL8Bx5dGaX0Qim8i9fO0/s1600/DSCN5154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7q4E123OZCRahYyCpt3X006ihgdIdW3cp5Q2Q5Q2GDUzLFnn3Dc8X-z0pVNMZosZ3JzG6ArJoGgJz9zo3vRHD0Igyj8cLuyfxc-F12sVv06yDzbzMrcpV3tbL8Bx5dGaX0Qim8i9fO0/s640/DSCN5154.JPG" width="640" /></a></div>
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<b style="color: #0b5394; font-family: "times new roman";">HOW DID WE FEEL ABOUT DAY SEVEN</b><br />
<br />
We were a bit tried of boiled veggies by now. Thanks to the lettuce wrap during lunch that I could keep up of the rest of the day. At the end of the day we really felt happy for completing this diet plan without digression of any sort. We are planning to repeat this diet one in two months to detox and cleanse.<br />
<br />
DID WE LOSE WEIGHT?<br />
<br />
YES, we did. My husband lost more pounds than me, and I think I am going to blame my Thyroid for that. But to maintain it we need to follow a healthy low calorie normal diet with some daily work out.<br />
<br /></div>
Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-9122033646450035512017-04-05T18:41:00.002-07:002017-04-05T18:50:43.093-07:00Gobbling up GM Diet (Day 6 of 7)<div dir="ltr" style="text-align: left;" trbidi="on">
We are already approaching the end of this diet, 6 down and 1 more to go. The introduction of protein on the previous day was really a welcome change. We also noticed a certain loss of appetite as we felt full even after having small portions.<br />
<div>
<br /></div>
<div>
If you missed the previous posts, please click on these links: <b><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/03/gobbling-up-gm-diet-day-1-of-7.html" target="_blank"><span style="color: #990000;">DAY 1</span></a> , </span></b><b><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-2-of-7.html" target="_blank"><span style="color: #990000;">DAY 2</span></a> , <span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-3-of-7.html" target="_blank"><span style="color: #990000;">DAY 3</span></a> , <span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-4-of-7.html" target="_blank"><span style="color: #990000;">DAY 4</span></a> , <a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-5-of-7.html" target="_blank"><span style="color: #990000;">DAY 5</span></a></span></span></span></b></div>
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<b style="color: #0b5394; font-family: verdana, sans-serif; font-size: xx-large;">DAY 6</b></div>
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<br /></div>
<div>
<b>VEGETABLES</b> <span style="background-color: #e69138;">(except potatoes)</span> and 20 oz/ 500 gms of <b>BEEF/ CHICKEN/ FISH</b> and 8 to 10 glasses of <b>WATER</b><br />
<b><br /></b><b>Vegetarians </b>can have similar portions of <b>BROWN RICE, LENTILS, KIDNEY BEANS, PANEER.</b></div>
<div>
<br /></div>
<div>
This day is almost similar to day 5, only the tomatoes get replaced by vegetables. As there has been a two day gap since the body got the nutrients and fiber from veggies this resumption is necessary. You are again allowed 10 oz/ 500 gms of protein on this day. We were craving some rice for quite some time so we balanced out that with reducing our protein intake. We included a cup of rice and had 10 oz/ 250 gms of chicken (boneless, skinless) which is half the protein portion that has been suggested on the plan.</div>
<div>
<br /></div>
<div>
Let me now take you through our Day 6 meals. Since there was certain loss of appetite we decided to stick to the timings of the previous day of four meals instead of six.</div>
<div>
<br /></div>
<div>
<b><span style="color: purple;">BREAKFAST </span></b>(8:30 am)</div>
<div>
<br /></div>
<div>
Rice Bowl</div>
<div>
<br /></div>
<div>
Brown rice: 1 cup (cooked)</div>
<div>
Vegetables: 1 1/2 cup (boiled)</div>
<div>
A few boiled kidney beans to add to the texture and flavor</div>
<div>
<br /></div>
<div>
I kept this very simple, just mixed everything together and seasoned it with salt and pepper. Rice for breakfast might not sound appetizing but is it advisable to have rice earlier in the day, latest by lunch so that the extra calories get burnt throughout the day.</div>
<div>
<br /></div>
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<div>
<b><span style="color: purple;">EARLY AFTERNOON </span></b>(11:30 pm)</div>
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<br /></div>
<div>
Veggie Salad</div>
<div>
<br /></div>
<div>
This is basically the same salad that we ate on day 2. It's really a tasty and filling salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGRSCfPvzIK_jTH9TyAt6xM4gexi_L5OTNRx0HmydzPofxawyvqeGOgLucd-Yo0X5LDaRL2Rh7S2oRZSYkarMPjPJJI773A1K4ILDagLkWhqMIj_m42uM7z5VSFuOiNAMhyXaAg7DE4Q/s1600/DSCN5132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGRSCfPvzIK_jTH9TyAt6xM4gexi_L5OTNRx0HmydzPofxawyvqeGOgLucd-Yo0X5LDaRL2Rh7S2oRZSYkarMPjPJJI773A1K4ILDagLkWhqMIj_m42uM7z5VSFuOiNAMhyXaAg7DE4Q/s640/DSCN5132.JPG" width="640" /></a></div>
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<div>
<b><span style="color: #741b47;">EA</span><span style="color: purple;">RLY EVENING </span></b>(4:00 pm)</div>
<div>
<br /></div>
<div>
Cajun Veggie Soup</div>
<div>
<br /></div>
<div>
Once again it is this special GM diet soup which I had improvised on with zero oil and special seasoning. You can find this one too on day 2 of our meal planning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1WK-3RUDPTzCts0egsjcLstIuSzsPjtcxVXds9DkYllYOqsc3iQZLOFtW-0SxQ0ltVrdi_OD8Z9B-eHnMC14krelr_X7wfXcAJR9Q3EMMxIbvf48ubvDr0OgZvspcWDTl2MNXmXQB04/s1600/DSCN5154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1WK-3RUDPTzCts0egsjcLstIuSzsPjtcxVXds9DkYllYOqsc3iQZLOFtW-0SxQ0ltVrdi_OD8Z9B-eHnMC14krelr_X7wfXcAJR9Q3EMMxIbvf48ubvDr0OgZvspcWDTl2MNXmXQB04/s640/DSCN5154.JPG" width="640" /></a></div>
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<br /></div>
<div>
<span style="color: #741b47;"><b>DINNER</b></span> (8:00 pm)</div>
<div>
<br /></div>
<div>
Asian Style Chicken and Veggies</div>
<div>
<br /></div>
<div>
Chicken: 10 oz/ 250 gms</div>
<div>
For Asian seasoning</div>
<div>
Tamarind pulp: 1 tbsp</div>
<div>
Chopped ginger and garlic: 1/4 cup</div>
<div>
Vinegar: 1 tbsp</div>
<div>
Chili flakes: 1 tsp</div>
<div>
Honey: 1 tbsp</div>
<div>
Salt to taste</div>
<div>
<br /></div>
<div>
I marinated the chicken for 1 hour in the Asian seasoning then let it cook in my slow cooker with some onions, bell peppers, spring onions and asparagus. I resisted myself from using soy sauce as the plan does not allow any processed food or sauce. The good thing is that the slow cooker simply eliminates the need for oil yet makes everything taste extremely delicious and flavorful. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV2lqJ0g7h_tsa5tljUafQgkDmSm1Vud7oDYZy-CBDR2qaGk4FI4FYvQ9EljoPplSjsZHDEhL9Q5Ija6RO-F8ntAzx83htMQVQvGbH0E3rpBFNQGS3OXNxBPSCL2cVcxWo03LejwV4yg/s1600/DSCN5188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV2lqJ0g7h_tsa5tljUafQgkDmSm1Vud7oDYZy-CBDR2qaGk4FI4FYvQ9EljoPplSjsZHDEhL9Q5Ija6RO-F8ntAzx83htMQVQvGbH0E3rpBFNQGS3OXNxBPSCL2cVcxWo03LejwV4yg/s640/DSCN5188.JPG" width="640" /></a></div>
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<div>
<b style="color: #0b5394; font-family: "times new roman";">HOW DID WE FEEL ABOUT DAY SIX</b><br />
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</div>
<div>
<br /></div>
<div>
I would say this day was the most balanced one by far. We could enjoy different things at different times of the day.</div>
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<br /></div>
<div>
As I write this post we are into the last day of this diet plan, so make sure to check back tomorrow to know all about the final day.</div>
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<br /></div>
</div>
Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-74105165208090788302017-04-04T17:34:00.000-07:002017-04-04T17:34:24.296-07:00Gobbling up GM Diet (Day 5 of 7)<div dir="ltr" style="text-align: left;" trbidi="on">
5 down, 2 more to go, and we are still not fed up with this diet. The bananas and milk, although limited, definitely refreshed our spirit and also our palate. Moreover, the coming days look like more in the comfort zone.<br />
<br />
If you missed the previous posts, please click on these links: <b><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/03/gobbling-up-gm-diet-day-1-of-7.html" target="_blank"><span style="color: #990000;">DAY 1</span></a> , </span></b><b><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-2-of-7.html" target="_blank"><span style="color: #990000;">DAY 2</span></a> , <span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-3-of-7.html" target="_blank"><span style="color: #990000;">DAY 3</span></a> , <span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-4-of-7.html" target="_blank"><span style="color: #990000;">DAY 4</span></a> </span></span></span></b><br />
<br />
<b style="color: #0b5394; font-family: verdana, sans-serif; font-size: xx-large;">DAY 5</b><br />
<br />
6 <b>TOMATOES</b> and 20 oz/ 500 gms of <b>BEEF/ CHICKEN/ FISH</b> and 10 to 15 glasses of <b>WATER</b><br />
<b><br /></b>
<b>Vegetarians </b>can have similar portions of <b>BROWN RICE, LENTILS, KIDNEY BEANS, PANEER.</b> <br />
<br />
This is for the first time you are allowed to eat meat in this diet. This is to fulfill the protein needs of the body. If you are having chicken, you should have skinless boneless chicken breast as that is the leanest part of a chicken. Even if you are pork lover you should not go for it because it is higher in fat and the only thing you would like to give your body is some protein and not fat. You can either bake or lightly saute you choice of protein with seasonings. You can eat the tomatoes in any form, either raw or cooked. On this day drinking more water is absolutely essential as the body will need to flush out the excess uric acid gained from the tomatoes.<br />
<br />
Let me now take you through our Day 5 meals, made certain changes in the timings of the meals on this day bringing it down to four meals instead of six.<br />
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<b><span style="color: purple;">BREAKFAST </span></b>(8:30 am)<br />
<br />
Tomato Salad<br />
<br />
Tomatoes (chopped): 2<br />
Onions (chopped): 1/4 cup<br />
Cilantro (chopped): 1/4 cup<br />
Green chillies (chopped): 1 to 2 (depending on their heat)<br />
Lime juice: 2 tsp<br />
Kidney beans (boiled): 1/2 cup<br />
<br />
I mixed everything together, seasoned it with some salt and a really refreshing and filling salad was ready. Having chicken right in the morning did not seem quite appetizing to me so I added some boiled kidney beans into the salad, since it is suggested to have the tomatoes with some protein.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJkz_hSuXhLYP7hCPB0MvJMKqdLFag0nSd5FOsvuumrngr326N5q2dTmxszh0wY4Wx7OAUVpRJtOcGqjdMt4OhBZhMHOKSH-SuNEVUj14Eez-SUsVUucHF2ZA8R6u60gImJMbPoDUdl0/s1600/DSCN5173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJkz_hSuXhLYP7hCPB0MvJMKqdLFag0nSd5FOsvuumrngr326N5q2dTmxszh0wY4Wx7OAUVpRJtOcGqjdMt4OhBZhMHOKSH-SuNEVUj14Eez-SUsVUucHF2ZA8R6u60gImJMbPoDUdl0/s640/DSCN5173.JPG" width="640" /></a></div>
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<b><span style="color: purple;">EARLY AFTERNOON </span></b>(11:30 pm) <b><span style="color: purple;"> AND</span><span style="color: #741b47;"> </span></b><b><span style="color: #741b47;">EA</span><span style="color: purple;">RLY EVENING </span></b>(4:00 pm)<br />
<br />
Chicken Tomato Soup<br />
<br />
Tomato: 3<br />
Chicken (cut into pieces): 10 oz / 250 gms<br />
Onions (diced): 1/2 cup<br />
Dried basil: 1 tsp<br />
Dried oregano: 1/2 tsp<br />
Chili flakes: 1 tsp<br />
Salt to taste<br />
<br />
I pureed the tomatoes in my blender and put all the other ingredients with it into my slow cooker for 5 hours and one of the most delicious soups was ready. I am not exaggerating when I say so, may be it's all about the magic of slow cooking. After soup was done, I split it and had it in two meals, as mentioned above.<br />
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<span style="color: #741b47;"><b>DINNER</b></span> (8:00 pm)<br />
<br />
Grilled Chicken and Pico de gallo<br />
<br />
Chicken: 10 oz (cut into small pieces)<br />
(Marinated with a paste made of ginger, garlic, green chillies, mint, cilantro, lime juice, turmeric powder and salt)<br />
<br />
Tomatoes: 1<br />
Onions (chopped): 1/4 cup<br />
Cilantro (chopped): to taste<br />
Green chillies (chopped): 1 to 2 (depending on their heat)<br />
Lime juice: 1 tsp<br />
<br />
The chicken pieces were broiled in the oven for 10 minutes, each side, We had it with Pico de gallo which brought a refreshing note to the protein.<br />
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<b style="color: #0b5394; font-family: "times new roman";">HOW DID WE FEEL ABOUT DAY FIVE</b><br />
<div style="font-family: "times new roman"; margin: 0px;">
<br /></div>
This day was a delight as we were craving for some protein badly. The increased amount of water intake, however, made loo visits more frequent. This is the day probably we enjoyed the most so far as we had chicken soup which was so yummy in the morning and awesome grilled chicken for dinner.<br />
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We are looking forward to the last two days, you too keep a check on the blog to know all about it.</div>
Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0tag:blogger.com,1999:blog-7681231185317974392.post-36588140654326806732017-04-03T18:29:00.002-07:002017-04-04T15:51:11.257-07:00Gobbling up GM Diet (Day 4 of 7)<div dir="ltr" style="text-align: left;" trbidi="on">
We have now crossed the half way mark, 4 down and 3 more to go. I can't even imagine that we survived three whole days just having fruits and vegetables, that too without a drop oil, fat, protein, sweetener or any processed food. I really feel good about it.<br />
<br />
If you missed the previous posts, please click on these links : <b><span style="color: #990000;"><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/03/gobbling-up-gm-diet-day-1-of-7.html" target="_blank"><span style="color: #990000;">DAY 1</span></a> , </span></span></b><b><span style="color: #990000;"><a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-2-of-7.html" target="_blank"><span style="color: #990000;">DAY 2</span></a> , <a href="http://breatherbounty.blogspot.com/2017/04/gobbling-up-gm-diet-day-3-of-7.html" target="_blank"><span style="color: #990000;">DAY 3</span></a></span></b><br />
<b><span style="color: #990000;"><br /></span></b>
<b style="color: #0b5394; font-family: verdana, sans-serif; font-size: xx-large;">DAY 4</b><br />
<br />
6 to 8 <b>BANANAS</b> and 3 Glasses* of <b>MILK</b> (preferably skimmed) and 8 to 10 glasses of <b>WATER</b><br />
<div>
<b><br /></b></div>
<div>
*(According to the standards : 1 glass = 8 oz)</div>
<div>
<br /></div>
<div>
If Minions were on this diet, I am sure they would repeat day four for all seven days. Even we were happy about the bananas since they were not allowed previously. We kind of like bananas but have them rarely as they are known for putting on weight. But they are very important this diet to balance out everything. For people who do not like milk or cannot digest milk (like me), can replace it with unsweetened soy milk. </div>
<div>
<br /></div>
<div>
Let me now take you through our Day 4 meals.<br />
<br />
<b><span style="color: purple;">BREAKFAST </span></b>(8:30 am)<br />
<br />
Bananas: 2<br />
Milk: 1 glass<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeTv6VE2bgqGOFvbdjsmZn_ymAYJCcPILiGIzjC8_ah24TbeARwJ8MPyLzH5qfIdGRonuyavqJ6Op5XohcIOZPNW82pB4-YKIWxO61UWPvvXxqvjYAcfL3-zba61UJHHbF8GqvVLpAug/s1600/DSCN5168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeTv6VE2bgqGOFvbdjsmZn_ymAYJCcPILiGIzjC8_ah24TbeARwJ8MPyLzH5qfIdGRonuyavqJ6Op5XohcIOZPNW82pB4-YKIWxO61UWPvvXxqvjYAcfL3-zba61UJHHbF8GqvVLpAug/s640/DSCN5168.JPG" width="640" /></a></div>
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<b><span style="color: purple;">SNACK </span></b>(11:00 am)<br />
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Cinnamon Banana Mousse<br />
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Banana: 2<br />
Ground Cinnamon: 1/2 tsp<br />
Vanilla extract: 1/4 tsp<br />
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I froze the sliced bananas for an hour, then blended them with ground cinnamon and vanilla extract with my hand blender until smooth and creamy. The texture was almost perfect even without using eggs or whipped cream which typically go into the making of mousse. It really tasted good.<br />
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<b><span style="color: purple;">LUNCH</span></b> (1:00 pm)<br />
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Banana-Chocolate Milk Shake<br />
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Banana: 1<br />
Milk: 1 glass<br />
Vanilla extract: 1 tsp<br />
Cocoa powder: 1 tbsp (unsweetened)<br />
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Just blended all the ingredients with cold milk and it was awesome. The sweetness from the banana is more than enough to sweeten the shake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRbxoUjSyqcaqtGCzFQt_BFn7KQIyDgDrLZUo2y6ParcMaqYgfxV5VrTpNruLxSgNsH2JnHNHphPg8KUS9ji_3NDG75Y_RgejsMKCnMsJ8gp9xSSJxcrs1LBvaOANDaDcMSuna267dNc/s1600/DSCN5166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRbxoUjSyqcaqtGCzFQt_BFn7KQIyDgDrLZUo2y6ParcMaqYgfxV5VrTpNruLxSgNsH2JnHNHphPg8KUS9ji_3NDG75Y_RgejsMKCnMsJ8gp9xSSJxcrs1LBvaOANDaDcMSuna267dNc/s640/DSCN5166.JPG" width="640" /></a></div>
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<span style="color: purple;"><b>EVENING SNACK</b></span> (4:30 pm)<br />
<br />
Banana: 1<br />
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This did not call for a picture.<br />
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<span style="color: #a64d79;"><b>DINNER</b></span> (8:30 pm)<br />
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<br />
Banana-Vanilla Milk Shake<br />
<br />
Banana: 1<br />
Vanilla extract: 1 1/2 tsp<br />
Milk: 1 glass<br />
<br />
Just blended everything together.</div>
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<b style="color: #0b5394;">HOW DID WE FEEL ABOUT DAY FOUR</b></div>
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This day was a bit challenging as we felt hungry from time to time but it was not unbearable. I tried to make it as exciting as possible. Drinking the recommended water helped and also spacing out the meals. <br />
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Day 5 sounds interesting to us, get back here tomorrow to find out all about it.</div>
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Reshmi Mukherjee Ghoshhttp://www.blogger.com/profile/05131601671871217433noreply@blogger.com0