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Tag: street photography

Wordless Wednesday: Chi-Town

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November 13, 2019October 31, 2019

Hannah (BitterSweet)4 Comments

Wordless Wednesday: All Shuk Up

Mahane Yehuda Market
שוק מחנה יהודה
“The Shuk“
Agripas St 90
Jerusalem, Israel

November 6, 2019October 27, 2019

Hannah (BitterSweet)5 Comments

Wordless Wednesday: Tel Aviv Show-and-Tell

Carmel Market
HaCarmel St 48
Tel Aviv-Yafo, Israel

September 4, 2019August 28, 2019

Hannah (BitterSweet)8 Comments

Wordless Wednesday: This Year In Jerusalem

Old City of Jerusalem
Jewish Quarter
The Western Wall
Israel

August 28, 2019August 21, 2019

Hannah (BitterSweet)5 Comments

Wordless Wednesday: A Mile in Their Shoes

July 17, 2019July 15, 2019

Hannah (BitterSweet)6 Comments

Wordless Wednesday: Beautiful Bamberg, Germany

Gruener Markt
Northern Pedestrian Zone, Near Central Bus Station, 96047 Bamberg,Germany

Tofu Shnitzel at Hofcafe
Austraße 14, 96047 Bamberg, Germany

Altes Rathaus
Obere Brücke, 96047 Bamberg, Germany

May 29, 2019May 28, 2019

Hannah (BitterSweet)2 Comments

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Chili and chill. Is that a thing? Let's make it a thing. 🙃⁣ ⁣ Another one of my many quirks is that I like eating most soups and stews cold. It's a lingering habit picked up from years of working in a restaurant seving only prepared food. Everything was grab-and-go from the refrigerated deli case, so when I got a break, that's exactly what I would do. There is nothing more gratifying than icy, salty miso soup after working in a hot kitchen all day, or thoroughly chilled white bean delicata. ⁣ ⁣ Now, come summer time, I try to prepare everything in advance, before the sun becomes too intense and while there's still time to properly chill those dishes out. Cold chili is pretty amazing, as I've recently rediscovered. Fiery spices with a refreshing delivery; it will make you sweat while cooling you down. 🥵🥶⁣ ⁣ Would you eat cold chili? Is this just crazy talk? What are your favorite foods to eat cold that are traditionally served hot? 🌶️🧊

Saltines suck. Yeah, I'm getting right into it today. I think we can all agree that the only thing worse than a saltine cracker is an unsalted saltine cracker, right? I mean, you would genuinely be better of chewing on toasted cardboard. ⁣ ⁣ Well, thanks to the marvels of modern technology, that's exactly got in another bungled grocery delivery. Thanks @instacart!⁣ ⁣ With that dubious inspiration though, I should be genuinely thanking them though, because it forced me to get a bit more creative to turn those sodden biscuits into something more edible. ⁣ ⁣ Chili crisp to the rescue. 🌶💪🏻⁣ ⁣ I'm calling these "Chili Crisp Crack (Crackers)" for obvious reasons. Spicy, savory, compulsively snackable, the potent mixture of Sichuan peppers and chili flakes (and yes, MSG) can literally make anything delicious. Here's the proof.⁣ ⁣ These are straight 🔥🔥🔥 if I do say so myself.⁣ ⁣ 3 Tablespoons Olive Oil ⁣ 1 Tablespoon Toasted Sesame Oil⁣ 2 Tablespoon Chili Crisp⁣ 1/2 Teaspoon Salt⁣ 5 Ounces Unsalted Saltine Crackers⁣ ⁣ In a large bowl, mix together the oils, chili crisp and salt. Add the crackers and stir very gently to coat.⁣ ⁣ Spread the crackers out on an ungreased baking sheet and bake at 300 degrees for 20 to 30 minutes, until dry to the touch. Cool and store in an airtight container.

Seems we've got another Sichuan situation here, folks. @soundandsavor is at it again, coming in hot with a fresh Chinese takeout menu.⁣ ⁣ Kung Pao Cauliflower brings the heat with hot chili paste coating everyone's favorite cruciferous vegetable, along with toasted peanuts for a satisfying crunch.⁣ ⁣ Yu Xiang tofu has the unfortunate translation of "fish fragrant tofu," but trust me, there's nothing fishy about this. It's all about the fragrant, delicate balance of sweet, sour, hot and salty with black vinegar, pickled peppers, soy sauce and sugar.⁣ ⁣ An unconventional mixture of spring vegetables bathed in a rich, coconut curry mixed vegetable delivers more sweet than heat, while still boasting bold seasonings with an intense homemade yellow curry blend.⁣ ⁣ Soft, steamed eggplant with sesame sauce is pure savory comfort. Almost silken, gently nutty, it's like a cooling blanket to contrast the pungent, spicy accompaniments.⁣ ⁣ Don't forget the ma la (numbing/spicy) cucumber pickles and marinated pickled sprouts on the side, please. Each individual component is incredible, but together, the complete experience is beyond description. In fact, stop reading my ramblings; Just order, eat, enjoy.

How're you feeling today? Even in the best of times, "wellness" is an amorphous, impercise concept, but it's never a bad idea to shore up your immune season. I'm lucky enough to rarely get sick, and I regularly take supplements like zinc, vitamin c, and echinacea to help. New to the daily regimen: olive leaf complex!⁣ ⁣ Have you heard of this before? Apparently, medicinal use of olive leaves dates back to ancient Egypt. In more modern terms, it's been clinically studied for anti-fungal, anti-bacterial, and antical properties. Add in a good dose of antioxidants, and it sounds like a good bet for boosting immunitity to me.⁣ ⁣ #NotSponsored but #GotitFree. When my supply runs out though, I'm definitely subscribing and saving to keep the immune boosting goodness coming.⁣ ⁣ ⁣ ⁣ #BarleansOliveLeaf #OliveLeaf #ImmuneSupport #wellness #health #immunity #feelbetter #selfcare #oliveyou #immunity #ad #immuneboost #staywell #blogger

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