Latest Stories

Most recently published stories in Feast.

Fire and Ice
Table’s set. Sterling cutlery – Spanish Provincial. Delicately ornate dessert fork, horizontal over Wedgewood bone China plates, adorned in baby blue flowers. Baccarat claret glasses placed two inches behind Waterford water goblets. Egg-shell hued Damask linens dress the lustrous Chippendale table, revealing curved legs of rich Mahogany as Acanthus leaves swirl seductively upwards, begging for a peek.
By Cathy Schieffelin3 years ago in Feast
What would happen if you stop eating sugar for a month?
Meet Amy, an adept graphic designer with a penchant for sweetness that could rival the confectionary wonders of Willy Wonka’s chocolate factory. She possesses an insatiable craving for sugar, which manifests itself in her daily rituals, be it adding saccharine delights to her morning coffee, indulging in decadent desserts, or satisfying her snack cravings with sugary treats. Emily’s lifestyle and culinary preferences epitomize the quintessential modern-day diet, heavily influenced by convenience and an unabashed love for all things sweet.
By Lucas Fazzini3 years ago in Feast
Split Pea Soup. Top Story - March 2024.
It is winter and I require all things cozy around my house. One of my favorite cozy comfort food is homemade soup. Split Pea soup is one of my favorites and definitely meats the comfy, cozy benchmark. Here is my simple recipe for this delightful homemade soup.
By Dawn Beauchamp3 years ago in Feast
A Trifling We Go...
Cards on the table, I am a BIG trifle fan. It seems to me to be the dessert that has everything. Cream, cake, custard, alcohol, fruit, jelly... whatever you have in, bang it in a bowl in layers and celebrate something! It especially appeals because it is traditionally made to make use of stale cake. No leftovers in the bin will always be a win in my book. Team trifle all the way, and I stand by that even as I discovered today that the recipe for "trifle" was first published in a 1585 British Recipe book by Thomas Dawson called The Good Huswifes Jewell. Sounds a class read. Not. Still, times move, and trifle has with it...
By Caroline Jane3 years ago in Feast
Exploring the uncommon: 5 unusual facts about the meals We devour**
**Five bizarre records about the meals enterprise** Meals is an essential a part of our lives, providing sustenance, pride, and every so often, a touch of the unexpected. While we often think about the food industry as a sincere supply of nourishment, it also harbors some really bizarre secrets and techniques. From unusual elements to surprising techniques, here are 5 mind-boggling statistics that shed mild at the quirks of the meals industry.
By Hazim3 years ago in Feast
Channeling Women
This is ironic, I thought as the movie plays on my screen. Two ladies were standing in the Norwegian fiord of wooden houses looking much like the two women characters that I portrayed in my story titled, A Special Invite. The movie titled, Babettes Feast held a special interest to me because of this. The actress, Bodi Kjer resembled my Character Broom Haditha, while the actress, Brigitte Federspiel resembled Broom Hilda. The Feast was about an exotic dinner prepared for the church colony brought from Paris by a young servant. With a Danish cast, filmed in Norway I read the subtitles that rolled like the fresh looking Ocean they lived by. Bringing the goods needed for the Feast by boat, i could see the outlandish recipe of a Giant Sea Turtle! It was large enough to be ancient, while the community was unsure about how to handle her request as they agree to try the food. The two Sister’s faces became meaningful to me as they seemed to say they were manifested in my story making me wonder if I had channeled their spirits. Underneath the flickering candles of the dinner, I admired their beauty & gracefulness making old age look enlightening. They told tales together, praying as a church. The story I titled, A special Invite rings a similar bell. I began the composition with an exotic recipe consisting of a Stuffed Camel. I added lamb, kabob & Arabic coffee with talk of fishy salted sweets & spices. A Special Invite tells of what every elderly person desires, a fountain of youth. I wish the Danish ladies could act in my stories, bringing them to life. They somehow are up there floating in the spirit world, smiling as their eyes connected to my soul. They came to me, as I pondered on whom I could portray as inspiring women. A dragon would be an interesting meal. A mythical creature manifesting from the sea tasting like Tuna fish. Both women in Babettes Feast reminded me of women I had known before. A Sponcer I had years ago had a similar style. With her long hair in a bun & Victorian dress she kept her charm. She always stressed the importance of the eleventh step in the program of recovery. Sought through prayer & meditation, is the whole principle of step Eleven. To improve a solid conscious contact with a chosen God of your own understanding. Back then it seemed the entire city was seeking a higher power. I remember seeing many bumper stickers in traffic that read, I’m a friend of Bill W. Maybe the fact that the brewery is downtown is the reason for a city that had a Spiritual Awakening. Their was much camaraderie with speaker meetings at the shipyard & Meetings at the little yellow house at Seaside. When I needed guidance from pain & stress she would support me like a rocking chair of wisdom. Pain is the touchstone of all Spiritual matters. She said when i couldn’t open a can of tuna in my new environment. It was like being in a new atmosphere, like a baby having to make its first step. celebrating our Sobriety birthdays together, She excepted a few gifts, stating she preferred only signed cards. The reason for not approving of gifts was because others without would feel left out. It was all underground, like a speak easy, where people would file in, some never to return back. They explained that many couldn’t grasp & hold onto a standard of living without drinking. Getting sober is not natural for us, she would say. Picture a fish swimming upstream, against the currents. I attended many meetings at the Grotto in a tiny room they called, the Chicken Coop. I remember one woman who opened the door, sticking her face in asking, what are you? Someone replied, AA, where she said, Well God bless you. Like we were a group of lepers. It wasn’t that bad because there were elders that led the way. I will always remember Beatrice holding her Unity Church daily word. I visited that non denominational church while volunteering in the book store. Beatrice liked their philosophy of meditation as part of the service. Baptizing a baby with Rose petals instead of water while reading a poem by Khalil Gibran. You are the bows from which your children as living arrows are sent forth. The poem stresses how every child has their own path, directed by God giving them protection. With the current world situation in danger, I am pleased to find the return of prayer that reminds me of the past I had. Although my Spiritual advisor isn’t with me today, I am grateful for the cinema giving a heartwarming message, such as in Feast of Babette.
By Ocusan M3 years ago in Feast
Peach Pie That Is Somewhat Homemade
I photographed this peach pie to convey a charming, sweet, and syrupy summertime pie. There is nothing better than having a sweet, delicious home-baked Peach pie. It is one of the true joys of what summer brings with luscious, ripe Peaches. And there's one thing I truly enjoy baking in the spring and summer, which is a sweet peach pie with hints of almond permeating the kitchen air.
By Daphsam3 years ago in Feast
DR MAX: This is why ultra-processed foods are addictive in the same way as cocaine
Pull back from the Coco Pops! Put down that spoon! Set aside that bowl! Last week creator and academic administrator Dr Chris van Tulleken held up a bundle of the previously mentioned oat to the Place of Masters select panel on food, diet and heftiness, and contended that it, and other 'hurtful' low quality food, ought to be deprived of wellbeing claims and prohibited from publicizing.
By prashant soni3 years ago in Feast
"The Art of Crafting Iruttu Kadai Halwa: A Culinary Tradition from Tamil Nadu
Iruttu Kadai Halwa is a popular sweet delicacy in Tamil Nadu, India. It is a traditional treat made with wheat, sugar, and ghee (clarified butter), which is often flavored with saffron or cardamom. It is well-known for its distinct flavor and texture, and is frequently sold in landmark stores such as Iruttu Kadai Halwa in Tirunelveli. Iruttu Kadai Halwa is well known for its luscious, melt-in-your-mouth texture and distinct flavor profile. Slow-cooking wheat, ghee, and sugar yields a rich, caramelized consistency. This slow-cooking procedure is thought to be the secret of its particular flavor. Halwa is typically served warm and eaten as a dessert or snack, particularly at festivals and special events in Tamil Nadu. The traditional method of preparing Iruttu Kadai Halwa consists of numerous phases. Here's a simplified version of the procedure: Preparation of wheat flour : Whole wheat grains are steeped in water for many hours or even overnight. Then they are mashed into a fine paste to produce wheat flour. Cooking Wheat Paste: The wheat flour paste is carefully cooked over a low heat in a big vessel, usually a heavy-bottomed pan or kadai. Ghee (clarified butter) is gradually added and well combined. Adding Sugar and Flavorings: To add sugar and flavorings, add little amounts as the wheat paste thickens and changes color. The mixture is constantly stirred to promote even cooking and avoid scorching. Flavorings like as saffron or cardamom powder can also be used at this point to enhance the aroma and taste. Continuous cooking: It involves stirring the liquid for several hours until it thickens to a sticky consistency. This slow-cooking method is essential for producing the desired texture and flavor in the halwa. Finishing touches: To improve the richness of the halwa, add additional ghee near the end of cooking. When the mixture reaches the correct consistency and color, it is taken off the heat. Serving: Iruttu Kadai Halwa is normally served warm and decorated with nuts like almonds or cashews. It can also be drizzled with ghee for extra enjoyment. This procedure involves patience and skill because the halwa must be cooked gently over a lengthy period of time to acquire its distinct flavor and texture. Traditional establishments, such as Iruttu Kadai Halwa in Tirunelveli, are well-known for their expertise in creating this delectable sweet dessert.
By Mahalakshmi R3 years ago in Feast
Spinach and feta omelette
This little dish has a different spelling depending on what side of the pond you are: 'omelet' is standard American English whereas 'omelette' is British English.
By Susan Fourtané 3 years ago in Feast
Around the world in 50 states
Dalle Generated As you’ve probably come to realize us at ViM are over sharers! Community is in our collective hearts and what better way to connect and learn more about the world we inhabit that through food. Sharing cuisine is at the heart of family occasions, traditional celebrations feature in our memories as we grow into our lives and create new ones. A fondness for a grandmother’s dish. A moment of realisation. Love. Food represents us. Across cultures, the power of chicken soup to soothe the soul sums up the concept of togetherness for us. A metaphorical ladle of hope in a world that can be both confusing and chaotic.
By River and Celia in Underland3 years ago in Feast
Earthlings
Introduction I decided to walk into Newcastle down the West Road which roughly runs alongside Hadrian's Wall which many years ago I helped light up, and you can read about that here.
By Mike Singleton 💜 Mikeydred 3 years ago in Feast