anonymous asked:

have you ever seen the film into the wild or read the book?

Saw the film. Poor kid. Just a little bit of survival training could have saved him. Starving to death surrounded by food. He even took down a moose and let all the meat spoil. If he had even just scraped the fat off of the internal organs (suet, where there is always some fat even in a fairly lean kill) and rendered it down to oil he could have lived another eight weeks. He could have stayed by his kill lit a fire, cleaned the intestines then chopped the haunch meat up and stuffed them with some of the suet and smoked them and had food for yet another six weeks. It would have taken him half a day.

Damn shame.


Fellow Soul Adventurers!

I have been craving the Grenadian National Dish, Oil Down,  for the last few months. It is truly shameful that at the ripe age of 25 I have never cooked this pot of deliciousness on my own.

I am vegetarian so I do not have experience in cooking this meaty version that is a favourite among the majority of my country men and women. However, I will include the instructions for the meat version although it will not be shown in my pictures. (Please click the photos for captions)

Everyone has their own version of cooking this, this method is how I was taught.


Breadfruit ( whenever we think Oil Down the first thing we must procure is breadfruit)



Green fig/banana




Flour Dumplings: counter flour, water and salt (instructions are below)

Coconut Milk

Saffron (we call it saffron but it is actually Turmeric)

Salt and Pepper (Hot Pepper Sauce or fresh hot pepper)

Salted Meat  and/ or Salt Fish (for my non-vegetarians/vegans)


1. Cut up all your vegetables except the green fig and some of the calaloo leaves (the uncut leaves will be placed at the very top to act as a cover)

2. Peel the green fig

2. Cut up the onions and crush or cut the garlic into small pieces.

3. Make your coconut milk ( I have a tutorial at: http://grenadasouladventurer.tumblr.com/post/61146116396/dear-fellow-soul-adventurers-i-am-huge-advocate).

NB: You can also buy ready made coconut milk  or coconut milk powder that you will need to add water to to make the milk.

4. Make your flour dumplings by kneading together counter flour (flour that is made to be boiled not baked), water an salt. Knead the dough until it is fairly tough (nothing  is worse than a soft flour dumpling)

4.The art of oil down cooking is in “packing the pot” .

(a) Place all the pieces of breadfruit to cover the bottom and to some extent the sides of the pot.

(b) Place a layer of your cut up calaloo onto of the breadfruit, this includes the calaloo leaf and stem.

© Place a layer of pumpkin, carrots, onions and garlic on top of the calaloo.

(d) Repeat steps b and c until you run out of ingredients or space (whichever happens first).

5. On top of your last layer of calaloo place your flour dumplings and green fig and if you eat meat or fish, your salt meats or salt fish or both.

6. Sprinkle the saffron powder (turmeric powder) over the pot and season with salt (if you are not adding salt meats or fish) and pepper sauce to taste.

7. Cover everything with the calaloo leaves that you left uncut.

8. Pour some of the coconut milk over everything so that it reaches about halfway up the pot. As the coconut milk boils down (oils down…I don’t know :P) add more of the coconut milk until all your ingredients are fully cooked and you have a little bit of liquid at the bottom of the pot. 


The pot is packed with the intention that the ingredients that are at the bottom take the longest to cook.

You do not stir or turn the ingredients because all the seasoning and flavours “oil down” to a certain extent and the coconut milk is the vehicle for the distribution of flavours. 

You may add the coconut milk before your top layer of calaloo so that the top layer of calaloo can act as the pot cover if you do not have a cover. If you have a giant pot that does not have a cover (it happens) you can also use banana leaves to cover the pot.

Oil down can be cooked at home on a stove top .However, traditionally it is cooked outside on a fire. It is a favourite for cook ups at the beach or while out in nature, near waterfalls or rivers. It is usually cooked in a huge dutch pot because it is meant to feed a large crowd.  

This meal takes some time to prepare and cook so do it when you have some time and it more fun when cooked with a group of people.

I hope you enjoy this recipe. Let me know how it turned out by tweeting me @adventurer_gnd or sending me an instagram picture using the hashtag #grendadsouladventurer or sending me a response in my ask box. 

Peace and Bliss

Grenada Soul Adventurer

Cooking Around The World: Grenada

After last week, I really needed a rest. And a tropical island in the Caribbean was going to be just what I needed.

Yes, we’ve arrived at Week 68 of my around-the-world/around-the-stove/around-the-alphabet cooking challenge and … Grenada!

The Country

Located off the northeast shore of Venezuela, the nation of Grenada is an archipelago of seven islands and is one of the smallest nations in the Western Hemisphere, covering only about twice the land area as does Washington, D.C.

Having earned its independence from Great Britain in 1974, the nation has gone through quite a bit in its relatively short existence.

To Americans though, Grenada is known primarily for the Cold War era, 1983 US-led invasion which aimed to prevent the island nation from aligning more closely with the Soviet Union and Cuba. (The whole complicated mess was ostensibly set in motion after a bloody coup of the leftist government by more-leftist forces. As you’d imagine, these events still loom large there.)

Originally inhabited by Carib indians, the islands were “discovered” by Christopher Columbus in the 15th century. But they weren’t settled by Europeans until the 17th century when the French established sugar plantations and imported African slaves there.

The British took control of the colony in 1762 and expanded agriculture to include cacao and, eventually, nutmeg.

Yes, there’s a reason there’s a nutmeg pod on the flag. Known as the “Island of Spice,” Grenada was for a long time the world’s top exporter of that condiment (and others). In 2004, however, Hurricane Ivan, the first hurricane to hit the area in nearly 50 years, devastated the place.

Since then, though, it’s been coming back strong, attracting visitors with its sunny beaches and thriving eco-tourism industry.

The Food

The cuisine of Grenada is, as you’d imagine, quite similar to that of the neighboring islands of the Caribbean. But there is one particular offering which is unmistakably a national favorite.

A one-pot dish called Oil Down (pronounced either “ile dung” or “oil dung”) is cooked on the beach and recipes vary from home to home. So, picking that dish was going to be easy.

And while I’d have liked to have done more than one dish, there were a few issues with doing that.

One, I was still exhausted from the EPIC three-night, six-dish extravaganza last week that was Greece (Week 66).

Two, the only other major dish I found for Grenada was a massive (if-reportedly-delicious) roast pork offering that was hardly a side dish.

And, three, the other best option was a soup made of (my Great White Whale) callaloo (amaranth greens).  As I’ve discovered on way-too-many weeks, whenever this globally common/here exotic green is called for, fresh greens are nowhere to be found.

Someday, I will eat you, fresh callaloo! 

Oh, and what of nutmeg, you ask? Surely a place that brings the world so much flavor would have dishes just brimming with the stuff!

You’d think so. But, no. All I found was a nifty recipe for nutmeg ice cream, which I handed off to a friend who makes tons of cool ice cream recipes.

Nope, this week I’d just make …

  • Breadfruit Oil Down using this recipe.

The Hunt

Perhaps you noticed that first word in the name of the dish I’d be making?


I’d probably guess that either you’ve had it and are quite familiar … or it’s something you’ve never even heard of before.

A staple in the the islands of the Caribbean and Oceania, breadfruit is a starchy fruit that is a regular feature of cuisines in the tropics.

And it’s my Puerto Rican mother’s favorite food item ever.

Which makes it particularly odd that, despite hearing about it all my life and even seeing it growing in the backyards of family members, I can’t say I ever remember tasting it before last month.

Plus, where was I even going to find it in Florida?

I knew I had only one option for this: the dreaded International Market Of A Million Ingredients Unfamiliar To Its Own Work Force.


I marched into the place and asked the clerk in one part of the produce section, “Tienen pana? Do you have breadfruit?”

“Um … ask that (points to the far side of the section) … er … er … no.”


I scanned the entire section until I found the other produce worker who was busy labeling Chinese cabbage.

Con permiso, tienen pana? Do you have breadfruit?”

“Um … um … no.”


A millisecond later, a woman shopping in the same section reached over the man’s shoulder and pointed at the case directly under the man’s nose.

“It’s right there.”

“BREADFRUIT,” said the sign in big bold letters.


Hunt over.

The Cook

Well, the first thing I was going to have to do was figure out how this whole breadfruit thing works. And who better to ask than my mom.

After being surprised I was able to find it at all (and being startled as to how much it cost), she told me to be sure it was hard. They get ripe (and overripe) from one day to the next, she warned. And I’d had it in the fridge for two days now.

I squeezed it.

Well, it’s a little soft in places.

I could hear her shaking her head.

Seeing as there was no plan B, I forged ahead, scanned a few YouTube clips for tips on how to cut and slice it, and got to cooking.

I stuck my one pound-plus ham steak into water and set it to boil off the salt.

After three rounds of bring-to-a-boil-and-drain, I had the pork sufficiently desalinated.

Then, it was time for the dreaded breadfruit.

This sucka is BIG.

Like two-and-a-half pounds-big. Big-as-a-Great-Dane’s-head big.

I started by cutting off the stem and then slicing it open to reveal the pod-like center.

After that, I gamely attempted to create melon-like slices from which I’d peel/carve/chop off the tough-as-shoe-leather skin.

And that’s not easy when it’s not hard as a rock, but rather mushy as an unripe banana.

So, I ended up with more “chunks” than “slices.”

Once that grunt work was done, it was time to cook.

I sautéed my onions and garlic.

And once those were translucent, I added in the chopped chives.


And ham. (I was not going to go whole hog and get pig snout and tails as suggested in the recipe.)

I sliced and de-seeded a habanero pepper and threw that in.

And I poured in my coconut milk.

A few stirs later, I dropped in the sliced breadfruit.

And realizing the damn recipe didn’t say when to add in the remaining ingredients, here I tossed in the chopped pimento peppers.

And … DAMN.

in reviewing this, I, in this moment, realize I neglected to add in the chopped celery, since the recipe didn’t say to add it here.

Double damn. That was truly the one thing that was missing from the dish, flavor-wise.

In any case, I stirred the whole mess, covered it, and set it to simmer for 45 minutes.

When time was up, I removed the habanero pepper from the pot and I ladled the creamy goodness into bowls.

And it looked like this.

The Tasting

We both agreed it was really quite good. The breadfruit has a sweet-starchy-sour taste which is sort of reminiscent of bread, sourdough perhaps.

The ham gave the dish a salty/meaty taste and the peppers helped bring the heat, which was balanced by the oh-so-creamy coconut milk.

It was hearty and filling and really hit the spot. The only thing it really needed, we both thought, was texture.

It needed crunch. We imagined what it would be like with walnuts.

But, of course, now I know what was missing. That damn celery.

Well, at least now I know where to buy breadfruit!

Next Week: We return to the North American mainland for … Guatemala! 

hex-maniac-mareen asked:

mexican drama AU

*Genos walks into the apartment with a briefcase*

Genos: Maestro , estoy a casa del trabajo (Teacher, I am home from work!)

*Finds Saitama smooching a vacuum cleaner*

Saitama: *dramatic gasp* Genos!

Genos: *throws down suitcase. Oil tears in eyes* Maestro….. POR QUÉ?!?! (Teacher…..WHY?!?!)

*Dramatic music* 

((I clearly don’t know much about mexican dramas))

Oil down, heads for sixth weekly loss on gasoline glut

NEW YORK (Reuters) - Crude oil dipped on Friday, plumbing multi-month lows and headed for a sixth straight week of losses, pressured by tumbling gasoline prices as the approaching end of the U.S. summer driving season suggested a growing surplus in fuel supply.

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Oil dips on rising US rig count
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Oil prices dropped on Friday as a rising U.S. rig count stoked fears of oversupply and after Chinese regulators opened an investigation into suspected stock market manipulation.

Front-month U.S. crude futures were trading at $56.70 per barrel at 0439 GMT, down 23 cents from their last settlement.

That means U.S. crude has fallen from a price range of $57-62 per barrel that it had been in since…

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anonymous asked:

How do you clean makeup brushes? Specifically really thick & compact foundation brushes??

When cleaning foundation brushes you can add a tiny bit of olive oil to any soap that you use, the oil will help break down the foundation (similar to how cleansing oils break down your makeup for a better clean) so you can really deep clean the brush. The olive oil will also help lightly condition your brush hairs so they stay soft. Just make sure not to use too much olive oil so there’s no left over oil residue on your brushes. 

Foundation brushes should be washed ideally after every use, especially if you’re acne prone. Not cleaning your foundation brush frequently enough is a major cause of acne. I always noticed if I haven’t washed my foundation brush in a week or two (i’m lazy) i’ll start breaking out. I sometimes even double cleanse the brush! 

You clean your brushes by running them under luke warm water and wetting the brush hairs avoiding the metal barrel to keep the glue holding the brush together dry. When the brush is damp, lather up with unscented dish soap, baby shampoo or brush soap until the lather turns color indicating that the makeup is being cleansed off the brush. Then rinse the hairs under warm water until the water is clear and free of any bubbles! Dry them laying flat so the water won’t seep down into the barrel.