#Reggae #Dub On U #SoundCloud

#Reggae #Dub On U #SoundCloud
1) Zungguzungguguzungguzeng Yellow Man
2) Bam Bam - Sister Nancy
3) Bob Marley Get Up,Stand Up Thievery Corporation Remix)
4) Sister Nancy - Bam Bam Sleazy McQueen Covert Edit
5) Bubble Gum K n R
6) Mikey Dread - Operators Choice Dub
7) Mango Walk The In-Crowd
8) Billy Boyo-One Spliff A Day
9) Bob Marley + The Wailers _ One Love - PHOTEK Remix [People Get Ready]
10) Leftfield Chant of a poor man (Joe Revell remix)
11) Karmacoma' by MASSIVE ATTACK (Bumper Ball DUB mix)
12) Mr. Money Man Rod Taylor
13) Numa Crew - World of Ragga (Ini Kamoze Remix)
14) Barrington Levy - Murderer
15) Bob Marley - Sun Is Shining (Dub Version)
16) Lee "Scratch" Perry & Subatomic Sound System | Black Ark Vampires (Roots Rockers Mix)
17) Groove armada – Soundboy rock
18) Burning Spear - Civilised reggae
19) Bombay dub orchestra – Monsoon Malabar (International observer remix)
20) Mikkel Metal feat. Paul St-Hilaire - Jeman
https://soundcloud.com/rekall_77/rub-a-dub-3

Live Now Tribute to the great #GilScotHeron

Live Now Tribute to the great #GilScotHeron
http://worldwidefm.net/

Tinned tomatoes contain two times the antioxidant lycopene of fresh.

Tinned tomatoes contain two times the antioxidant lycopene of fresh.
They are also up to 75% cheaper and always in season.
#EatTheRainbow

What Is Lycopene ?

This incredible little molecule was first isolated in 1910, and the full molecule structure was discovered in 1931.

First of all, lycopene is a phytonutrient.
Put simply, phytonutrients are antioxidants found in plant life.

These nutrients are not originally created by the human body, but rather produced by plants as a defence against environmental damage, such as pests, toxins and UV damage.

Instead of allowing free radicals to run free within the plant, it creates various types of phytonutrients to protect itself.

Just like plants, we’re subjected to a lot of dangerous environmental chemicals and other things, like prolonged sun exposure, that can cause free radicals to damage cells throughout our entire bodies as well.

That’s why it’s so important to “eat the rainbow.”
If you regularly eat plants of all colors, you can ensure you get enough phytonutrients to keep your body healthy.

From the Shire ;)

From the Shire ;)

Originally shared by Jon “the chef” Hole

Guess the food/kitchen tool ??? not that hard i think ;)

Ostara Spell The Spring Equinox, called Ostara by many, is a day of perfect balance between night and day, darkness...

Ostara Spell The Spring Equinox, called Ostara by many, is a day of perfect balance between night and day, darkness and light, slumber and awakening.

Many craft traditions, covens, and solitaries have devised their own rituals for awakening Mother Earth at this time.

Many of these can be traced back to England.
One common practice is to walk through a natural area, tap the earth three times with a staff or wand, and make a joyful noise to welcome the Goddess's return.

This ritual is performed three times in keeping with the sacred number of many of the Pagan sects from western European countries.

Now is not only a good time to awaken Mother Earth, but also to awaken ourselves.

We should ask: Are we only going through the motions now ?
Or are we reawakening our spiritual selves, and seeing anew all the magical possibilities of spring ?
To awaken your own body, mind, and soul to spring's rebirth, give back to Mother Earth some of the things we've taken from her.

Plant a tree, herb garden, or flowers.

Feed her animals and birds.

Menu Week 13 lucky for some ;)

Menu Week 13 lucky for some ;)

Originally shared by Azlin Bloor

Foodies+ Weekly Round-Up

Phew, almost 20 recipes this week! I'm pleasurably drowning in all these delicious posts! Check out what we had this past week:

Sabzi Polo Mahi (Persian Herbed Rice)
I kicked off the week with a family recipe to welcome Nowruz, the Persian spiritual New Year. Celebrated on the 1st day of spring.
https://plus.google.com/u/0/+AzlinBloor/posts/h5xFssE64qa

Pesto Panna Cotta
My second post this week was an old post with new photos that never fails to confuse! Is it sweet or savoury? You know I love my pesto!
https://plus.google.com/u/0/+AzlinBloor/posts/4k8Db8mnCCx

Almond, Orange and Olive Oil Cake
Jon Hole followed this up with his Spring Time Cake, a deliciously moist cake just perfect at this time of year. I’m pleased to say that this time, he didn’t leave his glasses in to be be baked along!
https://plus.google.com/u/0/+JonChef/posts/NEPR2ufdood

Pakori Ka Raita
Sangita Agrawal (+https://plus.google.com/u/0/104316124230578244621) gave us a delicious Indian gram flour fritter served in yoghurt sauce – perfect for the coming warmer months.
https://plus.google.com/u/0/104316124230578244621/posts/hTfvwxo3b9K

Vegetable Pasta In Sweet Pepper Sauce
And then, Sangita gave us a pasta dish, perfectly served with a sweet pepper sauce.
https://plus.google.com/u/0/104316124230578244621/posts/Nh1DR9DwsFr

Lemon Yogurt and Orange Popsicle
And what better way to finish off a meal than these delightful looking popsicles, again, from Sangita.
https://plus.google.com/u/0/104316124230578244621/posts/C8c1LhQpcG3

Wilted Maple Spinach
Randy Resnick, who will be on the Collections 101 Panel this Tuesday, gave us a super delicious and easy side dish, perfect for a quick midweek meal.
https://plus.google.com/u/0/+RandyResnick/posts/PfwFUmuixnE

Carrot, Sweet Potato and Squash Soup
Randy treated us with a second recipe this week, perfect for these brighter, milder spring days – for some of us, at least!
https://plus.google.com/u/0/+RandyResnick/posts/aVdtWx8Y8X9

Bombardino
Lisa Watson showed us how to ski and have fun in the snow with Bombadino, a drink made of brandy, advocaat and cream.
https://plus.google.com/u/0/+LisaWatson/posts/aS3oHEJ3dyw

Riomaggiore Lasagna
Paul Binns wowed us with his version of a deconstructed seafood lasagne that he tasted in Riomaggiore, Italy,
https://plus.google.com/u/0/+PaulBinns/posts/B5ANMP2bvNx

Parmesan Cheese Beignets
Balls don’t get any better than A Tall Order's cheesy beignets, perfectly served with some butternut squash soup.
https://plus.google.com/u/0/+ATallOrder25/posts/PPcrH7r7Ft4

Butternut Squash & Coconut Soup
Speaking of balls in soup, here is the Butternut Squash soup that Neil of A Tall order served with said balls with!
https://plus.google.com/u/0/+ATallOrder25/posts/AfCXbm95rBB

Chicken Kofta Curry
Don’t you just love meatballs in curry? This is exactly what Balvinder Ubi gave us this week – I could have this every day!
https://plus.google.com/u/0/115748588937550164964/posts/SkHju5bH2Dj

Shrimp with Broccoli and Angel Hair Pasta in Garlic Butter Sauce
I, for one, am really enjoying having Sandra Rerecic posting regularly with her delicious and often, healthy recipes. And this is one my pasta and broccoli loving children would just adore!
https://plus.google.com/u/0/+SandraRerecic/posts/QATFZp5YohR

Plate Cake with Fresh Figs and Apricot
I would just love to finish all my meals with this amazing sounding and looking cake from rick van elswijk. With ice cream when it’s warm!
https://plus.google.com/u/0/101707526778936058643/posts/gdffg2qwsxT

Smoked Salmon Spread
A French Touch
(+https://plus.google.com/u/0/115279025733708574604) shows us just how easy it is to dine in style with this quick and easy make-at-home smoked salmon spread. I’d be having it all the time!
https://plus.google.com/u/0/115279025733708574604/posts/VhHbG7Yxm5d

Three Summer Drinks
Newbie Radhika Mundra gets us ready for the summer in plenty of time. Bookmark these recipes for your summer entertaining.
https://plus.google.com/u/0/+RadhikaMundra/posts/VqiWLxvu6hE

Semolina, Pistachio and Rose Water Cake
Who best to finish our extravagant buffet than the sweetest of them all, Rita Dolce? Take a look at this cake and be wowed by first, its beauty, then its flavours. Perfect for all occasions!
https://plus.google.com/u/0/105775277429796722830/posts/ZwdjTtdHuYb

#nomadkitchencounter
#foodiesweeklyroundup

Race weekend Double header Castle combe circuit and Newquay Airport

Race weekend Double header Castle combe circuit and Newquay Airport
#Pit-crew chef,tyre tech,trolley jack man etc
#OnTheRoad

Beetroot & Fresh Horseradish Remoulade

Beetroot & Fresh Horseradish Remoulade

Ingredients:
4 medium size beetroot
150ml oil
1 tsp red wine vinegar
2 tblsp grated fresh horseradish

Method:
Roast beetroot whole in baking tray covered in foil in hot oven [200 C] until soft.
Allow to cool slightly, then remove peel & grate coarsely.
Peel and grate Fresh Horseradish ( worse than tear gas ;)
Add grated beetroot & mix thoroughly. Serve

Dragon You haven't been bit till a dragon does it

Dragon You haven't been bit till a dragon does it
Tamora Pierce, Emperor Mage
#Dragon 

Originally shared by Shen Yun Official Account

Chinese 101 - 龍(lóng) Dragon

Did you know dragons in Chinese culture are distinctly different from their flying, fire-breathing Western counterparts?

They have the eyes of a rabbit, the antlers of a deer, mouth of a bull, head of a camel, belly of a clam, palms of a tiger, claws of an eagle, scales of a fish, and the body of a snake—can you imagine?

Original bronze inscriptions of the character 龍 were of its left side alone, which clearly showed the dragon's body and horns. Later the right side of the character was added: the upper right portion symbolized the dragon's sharp claws, while the lower right portion symbolized its fins and tail.

Chinese dragons can be further divided into good or evil ones. Good dragons possess extraordinary powers and enjoy helping those who are kind and devout, such as the White Dragon King's daughter in this year's Shen Yun performance. Evil dragons abuse their powers and terrorize the populace, such as the red dragon in last year's dance, Ne Zha and the Dragon (Ne Zha Stirs The Sea).

The Bread is Baked and ready.

The Bread is Baked and ready.
The sky is the daily bread of the eyes Ralph Waldo Emerson

It’s a fun way of cooking with a 6,000-year-old tradition.
There are two types of wood-fired ovens: "black ovens" and "white ovens".

Black ovens are heated by burning wood in a chamber. Food is cooked in that same chamber while the fire is still going, or in the heated chamber after the fire and coals have been swept out.

White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path. Thus, the oven remains "white", or clean from ash.

While the traditional wood-fired oven is a masonry oven, such ovens can also be built out of adobe, cob or cast iron.

Wood-fired ovens are distinct from wood-fired stoves that have a hot cooking surface for pots and pans, like on a gas or electric stove.
A wood stove may also have an oven separate from the fire chamber.

Regardless of material they all have an oven chamber consisting of a floor (or hearth), a dome and an entry (oven opening).

Unlike modern household gas or electric ovens that provide a nearly constant cooking temperature, a black oven is typically heated only once during the firing stage (the combustion of wood inside the chamber).
After the coals are raked out, the oven gradually cools over a period of hours or even days (in the case of a well-insulated oven).

Oven temperatures may exceed 1000 degrees Fahrenheit (538 degrees Celsius).

The mass of the oven acts as a 'thermal battery', which slowly releases heat over time.
The retained heat in the oven may be used to bake multiple batches. Alternatively, foods requiring different temperatures can be cooked in succession as the temperature of the oven drops.

#WoodOven

Originally shared by Retiro da Avó Lidia

Que lindos saíram...