9 Home Remedies for Hangovers" Well, you partied from sundown to sunup, and now you're paying the price. You've got the pounding headache, the queasiness, the dizziness, the sensitivity to light and sound, the muscle aches and the irritability that comes from overconsumption of alcoholic beverages. How quickly last night's fun turns into next morning's nightmare when you have a hangover! Although we don't like to think of it as such, especially when we're having such a good time, alcohol is actually a drug. It's a depressant, and when taken in excess, it fills your body with toxins. The best way to prevent a hangover is, of course, drinking in moderation or abstaining from alcohol. The best cure for a hangover: time. This information is solely for informational purposes.
Food Lovers' Walk in Paris: Along Rue de Seine and Bonaparte Strolling aimlessly through the streets of Paris is one of my "must do" suggestions for every visitor to the city. An essential part of experiencing the city, I've ranked it at the top of any list I give friends, right there with eating pastries. I know I'm not alone in this way of thinking either, in both the walking and the eating pastries. "A flâneur is a stroller, a loiterer, someone who ambles thorugh a city without apparent purpose but is secretly attuned to the history of the place and in covert search of adventure, aesthetic or erotic." ~ from the book The Flâneur by Edmund White Yes, I am a fan of walking the city wherever I go, but even more so in Paris. Each time I return to Paris, I find myself retracing these steps, seeing familiar shops and the new ones that have popped up since I've left. These maps have been so helpful and popular with my friends that I've decided to make a series of them here on the blog. Tart Infiniment Vanille and Montebello from Pierre Herme
Chinese Salt and Pepper Tofu Restaurant Style This vegan salt and pepper tofu recipe is a great dish to entertain with. I either serve it as an appetizer with tooth picks, or I serve it as an entree with some brown rice. All the components of this recipe can be made ahead and put together just before serving. This is a truly fancy, delicious, vegan, Chinese dish and it tastes like something you’d get at a restaurant. To clean leeks, soak sliced leeks in water for a few minutes. There are a few recipes online for salt and pepper tofu, like this Chinese salt and pepper tofu on the post punk kitchen forum, this salt and pepper tofu with five spice or this simple salt and pepper tofu from Rachael Ray magazine. Once you fry the tofu, toss it in sauteed leeks, celery, ginger, garlic and green pepper. For a quick appetizer, skip the sauteeing just served the fried tofu with chili sauce like below. Notes: - you can use this same method and recipe with button mushrooms, parboiled cubed potato, baby corn or paneer. Pat dry the drained tofu.
France sans frontières: the best French border towns Looking for a new angle on the well-trodden paths of France? Then travel to its borders. These three melting-pot cities showcase the best of France while giving a tantalising glimpse into the rest of Europe - Lille skims the Belgian border in the north; to the east, Strasbourg grazes Germany; and Perpignan lies close to the southern border with Spain. Lille: a party city with all you can eat 'Lille - Palais des Beaux Arts - 24-07-2008 - 11h47' by Panoramas. Its strong northern accents and cool weather are the target of plenty of good-natured ribbing from the rest of France, but Lille has the last laugh. Lille’s Palais des Beaux-Arts boasts a world-class art collection, including pieces by Rubens, Goya and Delacroix. After mingling with the cultured crowd, fuel up with a buckwheat pancake at Le Galichon (24 rue Royale). Strasbourg: canalside walks at Europe’s heart 'petite france.' by boulanger.IE. Strasbourg mixes cut-and-thrust modernity with a rustic, village feel.
Nutella Pocket Cookies Adapting to Paris-101 When I first settled in Paris, one of the most stressful aspects to adapting to my new life was the linguistic transition. Seven years of French language exposure only equipped me with the necessary skills to excel in simulated classroom conversations but the moment I was in a situation where I had to speak unprepared to a real, living, breathing French person I crumbled in panic and self-doubt. It was on my first date with my husband that I realized I wasn't as impressive as I thought. Five years and the ability to fool even the Frenchiest of French people later, I can say with confidence that I'm bilingual. But communicating coherently was only part of my battle. Several months ago I offered some suggestions on how to become an expat in France. Bryan's tips: ** Don't expect ever to be fully integrated or adapted. ** Take every anecdote and bit of advice with a grain of salt, otherwise you'll probably get a bit freaked out. ** Network freely and without hesitation. ** Become a local.
OpenCola (drink) OpenCola is a brand of open-source cola, where the instructions for making it are freely available and modifiable. Anybody can make the drink, and anyone can modify and improve on the recipe as long as they, too, license their recipe under the GNU General Public License. Since recipes are, by themselves, not copyrightable, the legal basis for this is untested.[1] The flavouring formula for OpenCola is:[2][3] Ingredients of OpenCola 2.36 kg plain granulated white table sugar2.28 L water30.0 mL caramel color17.5 mL (3.50 tsp.) 75% phosphoric acid or citric acid10.0 mL (2.00 tsp.) flavouring formula2.50 mL (0.50 tsp.) caffeine (optional)[2][3] After mixing up the concentrate to the prescribed recipe (including all recommended safety precautions – see links), the syrup is diluted 5:1 with ("preferably sodium-free") soda water to make the finished drink; at this dilution, the above combination of ingredients will yield approximately 24 litres of OpenCola.
A guide to the eateries of France - travel tips and articles There's a vast number of eateries in France. Most have defined roles, though some definitions are becoming a bit blurred. Here's a quick guide: Auberge 'Auberge' by Ludo29880. Creative Commons Attribution-ShareAlike An auberge (inn), which may also appear as an auberge de campagne or auberge du terroir (country inn), is usually attached to a rural B&B or small hotel and serves traditional country fare. Bar 'la fourmi' by superbez. A bar or bar américain (cocktail bar) is an establishment dedicated to elbow-bending and rarely serves food. Bistro 'P8070034' by philip_sheldrake. A bistro (also spelled bistrot) is not clearly defined in France nowadays. Brasserie 'brasserie' by zoetnet. Unlike the vast majority of restaurants in France, brasseries – which can look very much like cafés – serve full meals, drinks and coffee from morning till 11pm or even later. Buffet A buffet (or buvette) is a kiosk, usually found at train stations and airports, selling drinks, filled baguettes and snacks. Café
limoncello mint sorbet I dug into my photo archives and came out with six days’ worth of frozen treats. (Please forgive any questionable photography.) Last time: strawberry lemon sorbet. I first heard of limoncello via my Italian professor. I was feeling fancy one evening after a tasty prix fixe meal, and couldn’t resist a housemade limoncello listed on the novel of a drink menu. you might like: Though the window air conditioning unit we recently purchased has most likely saved our lives, we're still not quite immune to the evil temperatures lurking just outside our door. Limoncello Mint Sorbet (from cooking light) 2 cups water 1 1/3 cups sugar 1/2 cup limoncello 1 cup fresh lemon juice (from about 6 large lemons) 1/2 cup chopped fresh mint Combine water, sugar, and limoncello in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Strain mixture through a sieve; discard solids.
Pain et Chocolat One of the audience questions that resonated with me most at Ann Mah and Lisa Pasold's talk on travel writing at the American Library of Paris last week was one that I've often asked myself. As a travel writer, do they struggle with sharing their finds with the world versus keeping some of them secret to retain exclusivity? When I stumble upon a charming restaurant or café that hasn't yet been packaged and sold to eager tourists in major publications or websites, a part of me feels as though I shouldn't tell a soul. But then the better half of me, the part that enjoys sharing with you and suggesting places that could mean the difference between a mediocre Paris trip and an exceptional one, trumps all selfishness. I actually credit my friend Emily for introducing me to Pain et Chocolat, an adorable salon de thé in the 7th run by a lovely older couple. Desserts and pastries are made in-house in a tiny kitchen where the whippet thin couple can barely fit side by side together.
homemade almond milk One of my favorite ways of harnessing almonds’ nutritive superpowers is grinding them into almond milk. The store-bought stuff is fine, yes, but this homemade version is pure, smooth, rich and creamy almond-y goodness. It’s free of the additives that give store-bought milk a slightly thick, gummy texture. Of course that means it lacks the same shelf-life, needing to be used within a couple of days. You just need a blender that doesn’t leak out the bottom (learned the hard way), some cheesecloth or muslin–love muslin! you might like: My self-imposed deadline for posting Tofu Summer Rolls passed this morning at 5:05 am, so, instead, I present to you: Coconut Rice Pudding! Almond Milk (from ohnuts.com) makes about a quart 1 1/2 cups blanched almonds (you can also use skin-on almonds, but the end result may be slightly more bitter) 4 cups water 1 teaspoon vanilla 1 tablespoon sweetener dash of cinnamon pinch of salt Soak almonds in enough water to cover for at least 4 hours, or overnight.
strawberry-lemon sorbet Though the window air conditioning unit we recently purchased has most likely saved our lives, we’re still not quite immune to the evil temperatures lurking just outside our door. And this is where frozen treats swoop in to save the day. dun dun Dun! This strawberry lemon sorbet is sweet, tart, velvety, and possesses the power to cool you down. you might like: I dug into my photo archives and came out with six days' worth of frozen treats. Strawberry-Lemon Sorbet (adapted from smitten kitchen) makes 1 1/2 quarts 1 lemon, seeded and chopped 2 cups sugar 2 pounds strawberries, hulled juice of 1-2 lemons Pulse chopped lemon and sugar in a food processor until pulverized. Put mixture into a bowl and set in the fridge to chill to about 40 degrees; once chilled, transfer to your ice cream maker and churn until frozen.
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