Yangi retseptlar

Hayot bilan baqiraman, lekin etarli darajada tishlamayman

Hayot bilan baqiraman, lekin etarli darajada tishlamayman


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

To'g'ridan -to'g'ri o'tib ketish oson bo'lardi Arslon, Nyu -York shahrining G'arbiy qishlog'ida Jon Delucining yangi amerikalik restorani (gastropub tomirida). Delucining nozik uslubi aynan shu erga to'g'ri keladi - tashqi tomondan shov -shuv yo'q, ichki joziba. Ovqatlanish xonasidan uzoqroqda, yog'ochdan yasalgan qandillar, devordagi katta, eski rasmlar va charmdan yasalgan ziyofatlar glam-taverna tuyg'usini aks ettiradi.

Olomonning o'zi bezakning bir qismiga aylanadi-o'tirishni kutayotgan, barda suhbatlashib, tasodifan chiroyli odamlar olomonini yig'ib oladigan muxlislar, sahnani ancha dramatik tarzda yaratadi. Har bir xodimning munosabati shundaki, siz "Arslon" da bo'lish baxtiga muyassar bo'lasiz - kutish va bar yonida itarish - bu o'yinning bir qismi. Agar mazali taomga emas, balki tajribaga ega bo'lishni istasangiz, o'ynash yomon emas.

Jon Delucie bu tushunchani birinchi bo'lib o'zlashtirdi Waverly Inn va u bu erda yana qildi. "Arslon" da o'tirganingizda, siz qisilib qolishingiz mumkin, lekin siz o'zingizni o'zingizni his qilmasligingizdan qat'i nazar, odamlarni tomosha qilishni yaxshi o'tkazasiz. ichida olomonmi yoki yo'qmi. Va agar siz sayyoh bo'lsangiz, Nyu-Yorkdagi eng ajoyib filmlarda tasvirlangan joylarga kirishingiz mumkin bo'ladi.

Afsuski, barcha tendentsiyalar orasida etishmayotgan element - bu narxlarga mos keladigan izchil oziq -ovqat. Menyularda ma'lum yuqori ko'rsatkichlar mavjud bo'lsa -da, taom juda yoqdi yoki sog'indim

Biz bilan boshladik plato royal de mer, istiridye, midiya, mollyuskalar va qirol qisqichbaqa oyoqlarining mazali va katta qismi bilan xom barni bir oz tatib ko'rishning ajoyib usuli. Bundan tashqari, orkinos tortasi va gamachi -krudo ham bor edi - bu menyuning navbatma -navbat porlashi va keyin yiqilishining haqiqiy namunasi. Tuna yalpiz, mache va limondan tayyorlangan edi, garchi orkinosdan boshqasini tatib ko'rish qiyin bo'lsa -da, butun taomga ziravorlar etishmasdi. Osonlik bilan diqqatga sazovor joy bo'lishi mumkin bo'lgan narsa unutilib ketdi. Shu bilan bir qatorda, crudo oddiy mukammallik edi. Tuzlangan qizil piyoz ohak-horseradish vinaigrette bilan alohida zing qo'shdi. Bu yangi, mazali va chiroyli ijro etilgan edi.

Bizning tarmog'imizda ham yuqori va pastliklar bor edi. Eng qiziq bo'lmagan taom - bu bug'da pishirilgan midiya, qovurilgan krostini va arpabodiyon. Ular "uyda yozadigan hech narsa yo'q" shiorini aks ettirdilar. Ular xizmat ko'rsatishga yaroqli va yaxshi pishirilgan edi, lekin ularda asl narsa yo'q edi. Qora truffle gnocchi yaxshiroq edi - bu sariyog 'bilan pishirilgan oddiy taom edi, bu truffle va yostiqsimon gnokkilarga kuylashga imkon berdi. Ammo yana, bu men ko'rgan eng yaxshi versiya emas edi va uning 45 dollarlik narxi meni ko'proq o'ylashim kerak deb o'ylashga majbur qildi.

Kechqurun haqiqiy diqqatga sazovor joyi-qovurilgan sarimsoq va zaytun moyi bilan 28 kunlik kote de boeuf. Bu butun ovqatlanish tajribasini safarga arzigulik qildi va menimcha, 125 dollar evaziga bo'lishi kerak edi. Ishqalanishning soddaligi go'shtni yulduzga aylantirdi va u mukammal pishirilgan, beg'ubor tajribali mol go'shti bo'lagi edi. Oshxonadagi sheriklar go'shtni suyakdan tozalash uchun musobaqalashishdi.

Arslon hamma uchun ham, hamma uchun ham joy emas. Bu dekor va munosabatlarda eng yaxshisi, agar bu sizga yoqsa. Men Arslonni ovqatlanishni yaxshi ko'radiganlarga tavsiya qilmagan bo'lardim va katta tunni qidirmaganimda, bir haftada qaytishni xohlamayman. Ammo bu "sahna" ni boshdan kechirmoqchi bo'lgan va Nyu-Yorkning jilosi va porlashi kechasida ishtirok etishni xohlaydigan shahar tashqarisidagi odamlar uchun eng zo'r joy. Bu faqat xarajatlar hisobida yaxshi bo'lishi mumkin.


Xavfli 3 ta ingredientli shirinliklar

Agar siz shirinlikni kunning eng yaxshi qismi deb hisoblasangiz, ehtimol siz yolg'iz emassiz. Ammo muammo shundaki, shirinlik odatda eng oxirida keladi. Siz qanchalik tez -tez uzoq kundan keyin uyga kelardingiz va shunchaki charchadingizmi, kechki ovqatni yoki kechki ovqatni tugatish uchun qiziqarli narsalarni o'ylay olmaysizmi?

Kek, pirog, pechene. Agar siz ularni o'zingiz tayyorlayotgan bo'lsangiz, ularning barchasi jiddiy vaqt sarflashni talab qiladi. Qiziqarli shirinliklarning hech qanday yomon joyi yo'q, lekin sizning band hayotingizda hamma narsa ro'y berayotganida, buning uchun kimda vaqt yoki kuch bor?

Qo'rqma! Bizda shirinliklar uchun ajoyib g'oyalar bor, ularning hammasi ularga yoqadi. Bu shirinliklar oson, shuning uchun sizdan ortiqcha kuch talab qilinmaydi va ularning hammasi faqat uchta ingredient (biz va'da beramiz). Sizda kerak bo'lgan hamma narsa bor yoki yo'qligi haqida hech qanday savol yo'q, va siz do'konga bormasdan o'zingiz qilishingiz mumkin bo'lgan narsani topishga urinib ko'rasiz. Bundan ham yaxshisi, ularning ko'pchiligi juda moslashuvchan, shuning uchun siz uni bor narsangiz bilan o'zgartirishingiz mumkin. Umumiy g'alaba, to'g'rimi?


Bolalar uchun silikon qoliplari buni osonlashtiradi. Qaysi birini sotib olishni bilmasdim, shuning uchun men ikkita versiyani sotib oldim: biri 4 ta bo'linma va 7 ta bo'linma. Men ikkita qolipni bitta pishirish jarayoniga moslashtirishni xohlardim. Instant Pot tuxum chaqishi oson bo'lsa -da, ular kutganimdan ko'proq vaqt oladi.

To'g'ri silikon qolipdan foydalaning

Men tajriba doirasida Instant Pot Mini -ga mos keladigan ikkita versiyani sotib oldim. Va buni oson ushlab turish uchun, men har birining qopqog'i ham silikon ekanligiga ishonch hosil qildim, shunda qoliplarni yopish uchun qo'shimcha qalay folga kerak emas.

Birinchisida har biri 4 ta bo'linma bor, taxminan 2 untsiya. Ikkinchisida har biri taxminan 1 untsiya bo'lgan 7 ta bo'linma mavjud. 4 bo'lakli model, mening 3 kvartalli qozonimga zo'rg'a mos keladi va tuxumni puflab qo'yganimdan so'ng, bosim chiqarilgach, qopqog'ini ochish biroz qiyin bo'lgan.

Birinchi urinishim uchun qoliplarni ozgina kanola spreyi bilan sepdim. Ikkinchidan, spreyi unutdim. Har ikkisi ham osonlik bilan chiqdi, hech bo'lmaganda bu qoliplar yordamida.

Formalarni ortiqcha to'ldirmang

Sizda ozgina tuxum aralashmasi qolishi mumkin, lekin qoliplarni to'liq to'ldirish vasvasasidan qoching. Tuxumni kengaytirish uchun joy qoldiring. Ular sovuq kabi qulab tushadi

Mog'orni slingsiz astardan chiqib ketish qiyin bo'lishi mumkin. Ikkita qisqichni ishlatishga harakat qiling.
Agar siz ikkita mog'orni yig'ib qo'ysangiz, birinchisi murakkab bo'ladi, lekin uni qozondan olib tashlash biroz osonroq bo'ladi. Pastki qismdan qisqich yordamida chiqib ketish qiyin. Mening keyingi rejam - alyumin folga o'rniga dastani sifatida ishlatiladigan qassob ipini kuzatish.

Blender yo'qmi? Muammo yo'q. Sizda blender tayoqchasi bormi?

Barcha retseptlar tuxum va pishloq aralashmasini taklif qiladi. Oxir -oqibat, kimdir blenderni zaxira sifatida eslatdi, aks holda sevimli chig'anog'ingizni chiqarib oling. Siz haqiqatan ham qaymoqli aralashmani olishga harakat qilyapsiz. Bu nihoyat tayoq blenderimni qutidan olib tashlash uchun bahona bo'ldi va u joziba kabi ishladi!

Tuxum aralashmasini quyiladigan idishga soling

Sizning hayotingizni osonlashtiring va tuxum aralashmasini siz to'kib tashlashingiz mumkin bo'lgan narsaga aylantiring. Agar siz allaqachon blenderdan foydalansangiz, unda hamma narsa tayyor. Men tayoqchali blenderdan foydalanganim uchun, men Pyrex 4 stakan o'lchash kosasini ishlatardim. Bu hamma narsani ushlab turish uchun etarlicha katta edi va men tayoq blenderidan mening vintage aralashtiruvchi idishlarimdan birini belgilab qo'yganidan xavotirlanmadim.


Eski maktab skilleti qovurilgan okra

Vaqti -vaqti bilan men eski retseptlarga qaytaman va ularni yangi fotosuratlar bilan yangilayman va ba'zida taomni mukammal qilish uchun bir nechta qo'shimcha maslahatlar qo'shaman. Bu xabar Jekni yangi maktabgacha ta'lim muassasasidagi birinchi kuniga olib borgani haqidagi yoqimli xotiralarni qaytardi. U 6 -sinfni hozir boshlamoqchi ekaniga ishonish qiyin! O'tmishdagi portlashga tayyor bo'ling.

navbatdagi tovush effekti

Bir muncha vaqt Southern Bite -ni kuzatib yurganlar, ayniqsa, mening kichkintoyim haqida gap ketganda, men qanday katta dasturxon ekanligini bilaman. Xo'sh, o'tgan hafta u yangi maktabgacha ta'lim muassasasini boshladi va hech bo'lmaganda, bu shikast edi. Ammo ishlar yaxshilanmoqda va bugun ular yangi joyga suzishga majbur bo'lgan birinchi kun edi.

Biz uni "Elmo" suzish sandig'ida va suzish ko'ylagida ertalab bezatdik (ular ertalab suzishadi) va biz maktabga bordik. Biz kirganimizda, odatdagidek, dadam yo'q edi, men sizni ushlab turishni xohlayman. ” U hech o'ylamasdan ichkariga kirdi, o'z sinfiga kirdi, menga o'girilib dedi: “ Ota! Xayr, ota. Men tez burildim va chiqib ketdim.

Mening bir qismim bu kichik narsani tortib olib, unga mening ismim "otam" emas, "otam" deb qat'iy ko'rsatma berishni xohlardi.

Bu hafta oxiri u o'zining birinchi sayohatini slayddan pastga tushirdi va o'zining birinchi uy qurilishi uzumli bo'lagini yeb qo'ydi. Men o'zimga u faqat ikkitasini aytaman, lekin u juda tez o'sayotganga o'xshaydi. Har kuni yangi so'z, yangi jumla, yangi savol keladi. Tushdan keyin u hatto men uni ertalab tashlab yuborganimdan farq qiladi. Vaqt uchib ketayapti, men qo'rqaman, men miltillayman va u o'rta maktabni tugatadi.

Men bunga erishaman. Yig'layotganimda, men bilan sabr -toqatli bo'lishingiz kerak bo'ladi. Shunchaki o'zingizni qulay his eting, men ishonamanki, yana ko'p narsalar keladi.

Odamlar janubda Fried Okra haqida gapirganda, uni tayyorlashning ikki yo'li bor.

Usullardan biri bu har bir bamya parchasi alohida -alohida ziravorli un/jo'xori uni aralashmasi bilan qoplangan va chuqur qovurilgan holda oltin rangga qadar. Bu siz restoranlarda tez -tez ko'radigan versiya. Boshqa usul-bu skovorodli usul, bamya qovuriladi va siz xashga o'xshash tuzilishga ega bo'lasiz. Bu, ehtimol, siz onangiz yoki buvilaringizning oshxonasidan eslagan versiyadir. Va bu biz bugun qilayotganimiz.

Yodda tutish kerak bo'lgan bir nechta narsa …

Yangi bamya tanlashda, qora dog'larsiz, och yashil rangdagi kichikroq podalarni tanlang. Kichik po'stlog'i yumshoqroq bo'ladi. Ular qanchalik katta bo'lsa, shunchalik qattiq va tolali bo'ladi. Okrada qora dog'lar paydo bo'ladi, ular yoshi kattaroq, shuning uchun iloji bo'lsa, undan qoching.

Ha, buning uchun siz muzlatilgan, erigan kesilgan bamyadan ham foydalanishingiz mumkin. Bu mening eng sevimli narsam emas, lekin u qish oylarida juda yaxshi ishlaydi, chunki siz yangi bo'lmaysiz.

Quyma temir issiqlikni yaxshi ushlab turadi va bu bamyoni yoqish oson bo'lishi mumkin, shuning uchun kerak bo'lganda issiqlikni sozlang.

Buni qilishning hojati yo'q, lekin men xashga o'xshash to'qimalarni ishlab chiqarish uchun pishirishni tugatganimdan so'ng, tez-tez o'zimni ozgina ezaman. Bu ’ lar faqat shaxsiy xohish masalasidir.


KECHALAR/MASLAHATLAR QILISH

Bananingiz qanchalik pishgan bo'lsa, shuncha yaxshi! Men odatda qorong'i-deyarli qora bo'lishga ruxsat beraman. Quyidagi rasmdagi banan juda yaxshi, lekin menga odatda qorong'i ham yoqadi!

Banan qanchalik qorong'i bo'lsa, shuncha yaxshi sindirishadi! (Bir nechta bo'laklar yaxshi, lekin siz bananingiz iloji boricha silliq bo'lishini xohlaysiz!). Men bu retsept uchun 2 ta o'rta banan ishlataman. Bu menga taxminan 1 stakan beradi.

Bu retsept bo'yicha 24 ta pechene (2 ta) tayyorlanadi. Bu cookie fayllari juda oson!

Barcha ingredientlarni mikserga to'kib tashlang, aralashtiring va keyin pishirish varag'iga qo'ying. Pishirish uchun pergament qog'oz bilan qoplangan yarim varaqdan foydalanaman.

Xamir shokoladli pechene xamiriga o'xshamaydi. Bu biroz yopishqoq, lekin xavotir olmang- bu siz xohlagan narsadir!

Cookie xamirini olish uchun men kichikroq qoshiqdan foydalanaman. Mening pechene xamir to'plarining o'lchami taxminan 2 osh qoshiq yoki dumaloq osh qoshiq.

Cookie-fayllarni pishirish uchun atigi 8-10 daqiqa kerak bo'ladi. Qachon tugashini aytish qiyin bo'lishi mumkin, chunki ular qirralarda yoki tepada jigarrang rangga ega bo'lmaydi (agar shunday qilsalar, siz ularni oshib ketganingizni bilasiz!).

Pastki qismini tekshiring, va pastki qismi biroz qizargan bo'lishi kerak, va cookie fayllari o'rnatiladi (ular yon tomondan itarilganda juda siqilmaydi).

Mening pechimda pech to'liq 10 daqiqa pishiradi, lekin haddan tashqari pishib ketmasligi uchun ularni 8 minutda tekshiring.


SaltShaker

Bu safar bizda nima bor?

Bu Bald Charli bilan yana bir sayohat. Siz uni eslaysiz, o'tmishdagi advokat va siyosatchi Karlos Kalvoning xayoliy arvohi, men u bilan birga yig'ilib, uning sharafiga nomlangan ko'chada biftek ichaman. Boshqa ko'p boradigan joylar yo'q. Ular orasida, El Molino, San -Kristobal, Carlos Calvo 3000 -da, arzon, quvnoq va mo'l -ko'l taom olish uchun eng yaxshi joylardan biri sifatida tavsiyalar bilan ajralib turardi. Charli bundan nafratlangan bo'lardi, lekin uning ruhi jimgina o'tirar edi, men va ikki do'stim, 9 -iyul, Argentina va#8217 Mustaqillik kunida tushlik qilish uchun dasturxon yig'ib oldik.

Bu joy qo'lda yozilgan belgilar bilan bezatilgan, ular nafaqat menyudagi barcha taomlarni takrorlaydi, balki ularga ko'proq qo'shadi va har bir e'lonni e'lon qiladi va#8220Bugungi kunda bizda ____ bor, faqat hayot bilan gurkirab turibmiz, lekin unchalik etarli emas - Retseptlar, [ nobr] [H1toH2]

Barbekyu pishirilgan gulkaram luqmalari

A ga o'xshash narsa yo'q tez va oson kechki ovqat, bu ko'p o'ylashni talab qilmaydi, lekin bu sizning ochligingizni mazali taom kabi qondiradi. Bu retsept shunchaki, lekin bundan ham ko'proq:

  • atrofida osonlikcha amalga oshiriladi 30 daqiqa
  • juda ko'p ta'mga ega ko'p shov -shuvsiz
  • faqat 8 ta ingredientshu jumladan tuz
  • hamma qila oladi o'zlarini qurish kosa
  • oson tozalash
  • qoplamalar barcha asoslar: oqsil, sabzavotlar, uglevodlar, sog'lom yog'lar

Buning afzalligi shundaki, uni har doim xohlaganingizga moslashtirishingiz mumkin. Agar siz karamdan ko'ra marulni afzal ko'rsangiz, unga boring. Balki siz guruchni xohlaysizmi va kinoa yo'qmi? Siz hatto boshqa sabzavotlarni qo'shishingiz mumkin!

Sizning shaxsiy didingizga mos keladigan kechki ovqatni tayyorlash uchun uning har bir qismini osongina almashtirish mumkin.

Uyda tayyorlangan barbekyu sousi do'kondan yaxshiroqmi?

Men o'zim barbekyu sosini tayyorlashni yaxshi ko'raman, chunki mening sosim ajoyib ta'mga ega bo'ladi. Va uni aralashtirish uchun atigi bir necha daqiqa vaqt ketadi. Ammo o'zingizni qilishning boshqa ajoyib sabablari bor.

Do'kondan sotib olingan barbekyu sosiga shakar qo'shiladi. Mening retseptimda, men shirinlik olish uchun chinor siropi va pekmezdan foydalanaman. Albatta, sog'lom variant.

Do'konda sotib olingan narsalar ham konservantlar bilan to'ldirilgan, shuning uchun u uzoqroq xizmat qiladi. Bir muncha vaqt foydalanish mumkin bo'lgan narsaga ega bo'lish yoqimli bo'lsa -da, mening sousim juda yaxshi muzlab qoladi, shuning uchun uni kelajakda foydalanish uchun osongina saqlashingiz mumkin.

O'z qo'llaringiz bilan barbekyu sousini tayyorlashning yana bir ajoyib tomoni shundaki, siz o'zingiz yoqtirgan ajoyib ta'mga ega bo'lish uchun ingredientlarni sozlashingiz mumkin. Barbekyu sousi ta'mga ko'ra shaxsiy xususiyatlarga ega va uni o'zingiz tayyorlaganingizda ozgina tang yoki shirin qo'shish oson.

Bu taomni 30 daqiqada qanday tayyorlaysiz?

Ular tez ovqatlanishning kaliti - bu sizning vaqtingizni maksimal darajada oshirish uchun qilayotgan ishingizga buyurtma berish. Bu haqiqatan ham 30 daqiqada qilingan agar siz ko'rsatmalarga rioya qilsangiz va tayyor bo'lsangiz. Bu erda hamma narsa muammosiz o'tishi uchun ba'zi maslahatlar:

  • Avval quinoa pishirishni boshlang.
  • Kinoani pechka ustiga qo'yishingiz bilanoq, gulkaramni o'choqqa oling.
  • Ikkalasi ham ovqat tayyorlayotganda, sho'rvani tayyorlang, keyin tozalang.
  • Bu ish tugagach, hamma narsa tayyor bo'ladi!

Barbekyu gulkaram chaqishini oldindan tayyorlay olasizmi?

Bu kechki ovqatning katta plyusi, oldindan tayyorgarlik ko'rish, shuning uchun ham osonroq. Mana, o'zingizni sozlash bo'yicha maslahatlarim ovqat tayyorlashda muvaffaqiyat qozondi:

  1. Barbekyu sosini bir kun oldin tayyorlang, hatto bir necha kun oldin ham qilishingiz mumkin, chunki u taxminan bir hafta davomida yaxshi saqlanadi.
  2. Kinoa (yoki guruch) tayyorlang va muzlatgichda saqlang.
  3. Gulkaramni bo'laklarga bo'ling. Agar xohlasangiz, barbekyu sosini to'kib tashlang va uni bir necha kun davomida marinat qilishga ruxsat bering.
  4. Agar siz oldindan sotib olmagan bo'lsangiz, karamni maydalang.

Siz buni qilishni xohlagan kuningizda, faqat gulkaramni pishirib, karam sho'rvasini tashlashingiz kerak! Boom. Oson.


15 sog'lom veganli shokoladli shirin retseptlar

Men ham dindor vegetarianman, ham dindor shokoladni yaxshi ko'raman. Bu narsalar qarama -qarshilik emas. Darhaqiqat, yuqori kuchga ega bo'lganligi sababli, quyuq shokolad (agar siz shokoladga bo'lgan muhabbatingizga jiddiy qarasangiz, eyishga arziydigan yagona taom) butunlay vegetarian hisoblanadi. Men ham pishirishni yaxshi ko'raman, men Pinterest -ni ko'p vaqt o'tkazib, sog'lom vajetaryen shokoladli shirin retseptlar uchun vaqt o'tkazaman - va inson, tanlash uchun juda yaxshi bo'lganlar ko'pmi?

Vegetativ pishirishning eng yaxshi tomonlaridan biri shundaki, u ko'pincha (har doim ham bo'lmasa ham) sog'lom bo'ladi. Men sinab ko'rgan bir nechta retseptlar banan, avokado, tofu, qora loviya kabi hamma narsani o'z ichiga oladi - va siz buni hech qachon bilmaysiz. Rostini aytganda, men vegetarian bo'lmagan do'stlarimdan bir nechtasini olib tashladim, lekin keyinroq ular vegetarian yoki sariyog 'o'rniga kokos moyi bilan tayyorlanganligini bilib oldim. Siz har doim bu retseptlarni ko'p yoki kamroq shakar bilan o'zgartirishingiz mumkin, lekin quyuq shokoladli kakao kukunining ajoyib tomoni shundaki, u ta'mga hech qanday shirinlik qo'shmasdan haqiqiy zarbni to'plashi mumkin.

Menimcha, eng yaxshi shirinlik-shokoladli, ta'mi shunchalik shirin emaski, u kakao ta'mini yengib o'tadi va kunning istalgan vaqtida qoniqarli taom tayyorlash uchun etarlicha zich va engil bo'ladi. Bu ro'yxatdagi variantlarning hammasi ham bu mezonlarga to'liq javob bermaydi, biroq ularning bir nechtasi etarlicha sog'lom (yoki o'zgartirilishi mumkin), shuning uchun siz o'zingizni yomon his qilmasdan nonushta qilish uchun xavfsiz tarzda eyishingiz mumkin. Bu erda men topgan eng yaxshi va sog'lom va vegan shokoladli desertli retseptlar - hozirgacha.

1. Glutensiz shokoladli kek

Xudo, bu pirojnoe juda yaxshi. Men bu Minimalist Beyker retseptini (glutensiz unsiz, u ham ishlaydi) bir guruh do'stlarim uchun tayyorladim va ular uni besh daqiqada tekislashdi. Men uni ozgina shirin qildim, chunki bu menga juda yoqadi, lekin retsepti avvalgidek sog'lom - u shafqatsizlikni olish uchun avakado va banan, shokoladli boylikni olish uchun ko'p miqdorda kokos moyi va kakao kukuni ishlatadi. . Menga bu pirojniyning yoqishi shundaki, u ozgina kasal bo'lmay, bir nechta bo'laklarga bo'ladigan darajada engil ta'mi juda boy va dabdabali va shokoladli. Rostini aytsam, menga ishoning. Buni qiling va hamma narsani yeyishdan xafa bo'lmang.

2. No Churn Raw Vegan Shokoladli Muzqaymoq

Ob -havo etarlicha iliq bo'lgach, men Connoisseurus Veg tomonidan tayyorlangan, shokoladli kokos sutli muzqaymoq tayyorlashni to'liq rejalashtirmoqdaman.

3. Unsiz qora loviya shokoladli kek

Men aqldan ozganga o'xshayman, lekin bilaman - lekin ko'plab vegetarian va sog'lom pishirish retseptlari kabi, bu daho. Bu Cookie bilan qoplangan Katining eng mashhur retseptlaridan biri va yaxshi sababga ko'ra - siz partiyaning yarmini eyishingiz va favqulodda vaziyatda uni tushlik deb hisoblashingiz mumkin. Qora loviya va qora shokolad, FTW.

4. Yong'oq yog'i sharlari

Yong'oq va shokoladdan yaxshiroq nima bor? Hech narsa, bu nima. Men bu xom koptoklarni xohlayman, u og'zimda porlaydi, stat. (Ha, men bu qanday eshitilishini bilaman va men bunga roziman.)

5. Bodom-qovoqli qaymoqli shokoladli kek

Men har doim tortga qatlam qo'shib qo'yishdan qo'rqaman, lekin bu yarim pishirilgan hosilning retsepti bajariladigan ko'rinadi o'shanga arziydi. Bundan tashqari, bilasizki, bodom yog'ida oqsil bor, shuning uchun bu amalda quvvat paneli.

6. Bir kechada Chia shokoladli puding

Chia pudingini tayyorlash juda oson - agar siz natijani bir kechada kuta olsangiz, ya'ni. Keyingi safar bodom suti qolganida, minimal minimalist Baker retseptini tayyorlang va shokolad shaklidagi kunlik tolani iste'mol qiling.

7. Gooey Pumpkin Spice Latte Pudding Cake

Men bu "Oh She Glows" ni Shukrona kuni uchun deyarli tayyorladim (va buning o'rniga ajoyib vegan qovoqli pirogni tanladim), lekin men hali ham buni sinab ko'rmoqchiman. Bu karamelga o'xshaydi - lekin bu qovoq, menimcha, bundan ham yaxshiroq.

8. 2-tarkibli quyuq shokoladli trüf

Minimalist Beyker oddiy shokolad va hindiston yong'og'i sutidan foydalangan holda bu oddiy retsept bilan o'z nomiga mos keladi. Sizda & quot; ikkita ingredient & quot; bor edi. (Agar siz o'zingizni shuhratparast his qilsangiz vanil ekstrakti va kakao kukuni qo'shishingiz mumkin.)

9. Chocolate Chip Cookie Xamirni muzlatish kamerasi

Chunki haqiqiy bo'laylik: ba'zida siz shunchaki pishiriq xamirini eyishni xohlaysiz. Va bu vegetarian bo'lgani uchun, sizga salmonellalardan zaharlanishning "Oh She Glows" retsepti haqida xavotirlanishga hojat yo'q! Ushbu retsept banan va bodomdan ham foydalanadi, shuning uchun siz ham haqiqiy taomlarni iste'mol qilasiz. Ko'ryapsizmi? Sog'lom.

10. Shokoladli mous

OK, bu haqiqatan ham sog'lom taom, chunki u ipak tofu, vegan novvoylarining maxfiy qurolidan tayyorlangan. Connoisseurus Veg -dan oson retseptni oling.

11. Qovoqli shokoladli chipli pechene

Qachonki siz konservalangan oshqovoqni ta'riflaydigan retsept tayyorlasangiz, har doim ozgina qolgani ko'rinadi - biror narsa pishirish uchun eng yaxshi bahona. Chocolate Covered Katie shokoladli qovoqli pechene, biz hech qachon shokoladga bo'lgan sevgimiz va qovoqqa bo'lgan hamma narsani tanlay olmaydiganlar uchun juda yaxshi.

12. Badam yog'i Mocha shokoladli chipli Brownie luqmalari

Ari menyusidagi mazali ko'rinishga ega gibrid-bu bodom yog'i va oqsil uchun bodomli taom bilan to'ldirilgan, unchalik xushbo'y, uncha ko'p bo'lmagan, juda ham pishiriqsiz xamir emas.

13. Yalpizli shokoladli pirog

Shokolad bilan qoplangan Keti, bu faqat uyatchanlarni sevadiganlar uchun va'da qiladi va menga shokoladga qaramlik testini topshirish uchun juda zich ko'rinadi. (Bu tofu bilan ham qilingan.)

14. Yulaf pishiriqlarini pishirmang

Oson va juda sog'lom, Oh She Glows shokoladni yaxshi ko'radigan to'ydiruvchilar, agar xohlasangiz, nonushta pishirig'idir.

15. To'q shokoladli shirin kartoshka bo'laklari

Chunki, ba'zida siz shirin kartoshkangiz qora shokolad bilan qoplanganini xohlaysiz. Shuning uchun "Minimalist Beyker" mening sevimli narsam. (Men ham muzqaymoqqa popkorn qo'yishni maslahat beraman. Faqat ayt.)


Mening hayotim bir luqma ichida

Men buni Kiyiklar oroli degan joydan yozyapman. Ko'p odamlar bu orolni uzoqdan, konus shaklidagi uchta tog'idan-Yura papalaridan bilishadi, lekin ko'pchilik unga qadam qo'ymagan. Katta hajmiga qaramay, Yura deyarli bo'sh. Bu erda atigi 180 kishi bor, demak, aholi soni hamma joyda bo'lgan kiyiklar, qo'ylar va qoramollarnikidan ancha ko'p. Aslida, hamma narsa bilan.

Biz turgan joydan, Distillery Lodge -da, biz Craighouse ko'rfazidan Yura va Shotlandiya materigi o'rtasida joylashgan kichik orolchalarga qarashimiz mumkin. Bu orollardan biri Gaelic nomi Eilean Diomhain bo'lib, u foydasiz orol deb tarjima qilinadi. Hamma narsa bu erda bo'lgani kabi, juda chiroyli, lekin keyin siz tirikchilik uchun kurashayotganingizda, baliq ovlashda yoki kelp yig'ishda yoki klanlar urushining buzilishlarida omon qolganda, sizning joylaringizni nomlash juda qiyin bo'lishi mumkin.

Distillery Lodge orolning yagona distillash zavodiga biriktirilgan. Faqat tor kanalda joylashgan yanada serhosil Islay orolida distillash zavodlari bor. Islay viski klassik orol mahsuloti sifatida qaraladi, ba'zilari juda hijobli va aromatik bo'lib, bolalik davosidan birini eslatadi. Yo'tal siropi. Yod aralashmasi bolalar maydonchasining kesilgan joylariga surtilgan. Ha, uning muxlislariga ayting, aynan shunday. Va biz uni yaxshi ko'ramiz.

Jura viski - bu boshqa masala. Ularning asosiy yagona maltasi tanglayda silliq va oson, biroq Speysidega o'xshaydi va ko'plab dorivor bo'lmagan uyushmalarni uyg'otadi. Men banan romining yozuvlari bo'lgan distillash zavodidagi kassadan dramani tanladim. Yalpiz va qalampir ham. Aslida, bu ajoyib Yura solodining burunidan har xil narsalarni topish mumkin.

Xotinim va qizimdan biri bilan meni orolning narisida joylashgan Ardlussa uyining kichik qizi Lizzi Fletcher qaraydi. Biz yetib kelganimizda, Edinburg safardan charchaganimizda, u allaqachon oshxonada, ko'k apron kiygan edi, bu ishonchni uyg'otdi. Yaxshi oshpazning har doim bo'shashib turishi, nima bo'layotganini kuzatishi, bu erda biror narsani kesish uchun bilagini silkitib, issiqlikni o'chirib qo'yishi bilan bog'liq. Aytish mumkinki, ular nima qilayotganlarini bilishadi va ular buni yaxshi ko'rishadi. Auden bu haqda biror narsa yozdi, qanday qilib odamning yuziga qarab, o'z ishini sevishini aytish mumkin. Oshpazlar bilan hamma narsa ochiladi.

Lizzi biz uchun ovqat tayyorlagan edi. Boshlash uchun qovurilgan pancetta bilan taroqchalar bor. Bu qoraqo'tirlar to'g'ridan -to'g'ri dengiz tashqarisida, qishloqning bir odami yig'ib oladi, u dengiz sohillari uchun, bu bo'sh sohil bo'yida topadi. Keyin biz yana suvdan deyarli chiqmagan langustinlarga o'tamiz. Bunday odamlarning muhim jihati shundaki, ular o'zlari ishlatadigan mahsulotlar bilan tarbiyalanadilar. Lizzining otasining mulki-bu Shotlandiyaning kiyiklarni ta'qib qiladigan eng yirik mulklaridan biri va Lizzi kiyik go'shti bilan qanday kurashishni biladi. Va agar siz baliqchilarni ham bilsangiz va ular bilan birga tarbiyalangan bo'lsangiz, unda siz sehr -jodu uchun ishlatadigan ingredientlar haqida haqiqiy tuyg'uga ega bo'lasiz.

Oziq -ovqat bizga unutishga moyil bo'lgan narsani eslatadi: biz er ustida ishlayotgan odamlarga tayanamiz, xoh u bizning ostonamizda, xoh uzoqroqda. Shahar Shotlandiyada erning xotirasi umuman yo'qolmaydi. Shotlandiyada hayratlanarli darajada ko'p odamlar bir yoki ikki avlod oldin kesilgan fermalar bilan bog'lanishgan. Mening shaxsiy holatimda, bobom bilan aloqa uzilgan. Uning otasi tog'li qo'y dehqoni bo'lgan, lekin mening bobom va ukasi Edinburgga tibbiyotga jo'nab ketishgan. Ishonchim komilki, ular jo'xori uni etkazib berishganmi, talabalar fermadan chiqib, Glazgo yoki Aberdin kabi joylarga o'qishga ketishgan. Ilgari Shotlandiya universitetlarida "Dushanba taomlari" deb nomlangan maxsus bayram bor edi, bu talabalarga xo'jaliklariga jo'xori uni to'rini to'ldirish uchun qaytishga ruxsat berish edi. Bu bayram hali 30 yil oldin, men talabalik paytimda nishonlanar edi, lekin hech kim uni jo'xori uni olish uchun ishlatmagan.

Lekin biz bo'rini yeb qo'ydik, menimcha, hozirgi talabalar yemaydilar. Menga nonushta qilish uchun bo'tqa berish uchun otam, Shotlandiyada boqishgan, lekin 1930 -yillarning boshlarida Afrikaga borgan va hech qachon bo'tidan voz kechmagan. Biz o'sha paytda Janubiy Rodeziyada yashadik va bizning dietamiz inglizlarning mustamlakachiligiga o'xshardi, u zerikarli va zerikarli edi. Biz bolaligimizda oshxonadan katta tovoqlar: kokos muzi (pushti va oq qatlamlarda), gingerbread, krujka pechenesi-uyda pishirilgan pirojnoe va pechenelardan tashqari, biz hech qachon ovqatlanishni yoqtirmaganmiz. Bu, ayniqsa, ftorgacha bo'lgan kunlarda tishlarning vayron bo'lishining retsepti edi. Va buning natijasida tish shifokoriga og'riqli tashrif buyurildi, tishlardagi teshiklar katta plomba bilan to'ldiriladi. Men eslaymanki, tish pichog'iga ega bo'lgan stomatologga olib borilganida, tish pichog'i tikuv mashinasi kabi biror narsada pedal bosish orqali ishlab chiqarilgan kasnaklar tizimi ishlab chiqarilgan. U shirin tishni davolashi kerak edi, lekin unday emas edi.

Lekin bularning hammasi shirin va nosog'lom emas edi. Bizning uydagi asosiy taomlarimiz bir -biridan farq qilmasa ham, muvozanatli edi. Tushlik va kechki ovqatning uchta kursi bor edi, ularga oilalar o'tirishdi. Mening oilam ota -onam, uch singlim va mendan iborat edi. Hammamiz mamlakatning ikkinchi shahri Bulavayo chetidagi uyda yashardik, u erda otam sudlarda prokuror bo'lgan. Bu juda hayajonli hayot emas edi, lekin menimcha, bu ko'pchilik standartlarga ko'ra juda ekzotik edi. Bu Pertda, Avstraliyada yoki mustamlakachi Singapurda yashashga o'xshardi, lekin unchalik murakkab emas edi.

Kechki ovqat paytida Braun Vindzor sho'rvasidan keyin piyoz va piyoz kabi narsalar bo'ladi (bugungi kunning aksariyati odamlarning nafratlanishiga olib keladi, lekin men ko'rganimda ham bundan xursand bo'lardim). Ko'p qovurilgan qovoq va qimmatbaho qovoq bor edi. Salatlar, agar xizmat ko'rsatilsa, juda xayolga ham kelmasdi va odatda faqat marul va pomidorni echib tashlardi. Biz hech qachon zaytun moyini ko'rmaganmiz, men birinchi marta o'smirligimda zaytunni tatib ko'rganman. Menimcha, bu 50 -yillar va oltmishinchi yillarning boshlarida o'sha erda va boshqa joylarda o'sgan ko'pchilikning tajribasi edi. Diyetik ekzotika unchalik ko'p emas edi va jamiyatning bo'linishi tufayli biz hech qachon Afrika taomlarini iste'mol qilmaganmiz. Biz qo'rqardim, ko'pchilik odamlar qanday yashashlari kerakligi haqida biz juda bexabar edik.

Bolaligimizda biz ketchupni orzu qilardik, bu ajoyib taom - bu pomidor sosli sendvich. Bolaligimda men tomat pastasi bilan qoplangan pomidorni iste'mol qilardim. Men bu ajoyib deb o'yladim. Men, shuningdek, shakar sepiladigan, sariyog 'surtilgan ikki bo'lak oq nondan tashkil topgan, juda oson tayyorlanadigan shakar sendvichlarini yedim. Pomidor sosini me'yorida eyish kerak edi, deyishdi bizga. Bunga onamning bu sosni bolalar tomonidan iste'mol qilinishi voyaga etmaganlar jinoyatchiligiga olib kelganiga ishonchi sabab bo'lgan.

Otam ovqat pishirmasa -da, butada nonushta qilish uchun mas'ul edi. Yoshligimda Bulavayoda yashaganimizda, biz janubdagi bir qancha tepaliklarga, Matoposga chiqib, yakshanba kuni nonushta qilib, granitdan yasalgan qirg'oqlardan birining pastki qismida o'tin olovida pishirganmiz. dunyoning achchiq go'zal qismi. Nonushta, albatta, pomidor va qovurilgan non bilan tuxum va pastırma edi. Yog'och tutuni haqida nima deyish mumkin? Achchiq ta'mi, ehtimol, tanglayning tanglayini qo'zg'atadi (agar shunday qismi bo'lsa).

Bu nonushta - mening samoviy taomlar haqidagi tasavvurim, menyu osmonda. Men hali ham vaqti -vaqti bilan duch kelaman. O'tgan yili biz Shotlandiyaning janubi-g'arbiy qismida, Kirkcudbrightshire yaqinidagi plyajda nonushta qildik. Yog'och yog'ochdan yasalgan edi, bizda nafaqat tuxum va cho'chqa go'shti bor edi, balki aynan shu yillar oldin xotinimga GirlGuide qilishni o'rgatgan eng mazali non - qovurilgan marmitli sendvich. Bu eng yaxshi vaqtlarda juda mazali, lekin yog'och olovda pishirganda cheksiz.

Men bolaligimda ovqat pishirishni o'rganmaganman. Ehtimol, o'sha paytlarda oshxonada malakali bo'lish uchun skaut bola nishoni bo'lishi mumkin edi, lekin men ham, do'stlarim ham buni xohlamas edik. Bizda bo'lishini istardim. Bundan tashqari, zamonaviy o'g'il bolalar uchun mavjud bo'lgan narsalarning ba'zilari o'sha paytda o'g'il bolalar uchun ham mavjud bo'lishini istardim. Masalan, tikuvchilik. Yozish. Tuyg'ular. Bu etishmovchilik natijasida, mening avlodimdagi ko'plab erkaklar oshxonada befoyda edilar va faqat bakalavr hayotiga kirganlarida o'zlariga g'amxo'rlik qilishni o'rganishlari kerak edi.

Men butun bolaligimni Afrikada o'tkazdim. Qolgan umrimni yoki ko'p qismini Shotlandiyada o'tkazdim, garchi men qisqa vaqt davomida boshqa joyda yashagan bo'lsam. Men Shimoliy Irlandiyada bir yil o'tkazdim, u erda birinchi ishimni Qirolicha universitetida universitet o'qituvchisi sifatida boshladim. Men Shotlandiyaga qaytib keldim va keyingi sakkiz yil davomida bakalavr bo'lishga rahbarlik qildim. Hayotimning o'sha davrining oxiriga kelib, men Svazilendda olti oy yashashga ketdim va u erda universitetda huquq fanidan dars berdim. Bu Afrikaga qaytish va yozuvchi sifatida hayotimning boshlanishi edi. Mening birinchi kitobim, bolalar kitobi, "Oq hippo" deb nomlangan kitobi endigina nashr etilgan edi. Men Svazilendda bo'lganimda, Times adabiy qo'shimchasida birinchi sharhimni ko'rdim. Taqrizchi: "Bu erda yaxshi yozishga urinishlar bor", dedi. That was me put in my place, but I nonetheless sat in my house at Kwaluseni by night and wrote my next children's book, The Perfect Hamburger. I don't like hamburgers, and never have, but I know that children do, and the book is still in print after25 years. Over the next 15 years I wrote quite a number of children's books which have a food motif - The Ice-Cream Bicycle, The Popcorn Pirates, The Spaghetti Tangle. I have discovered that children like nothing better than to read about things they can put into their mouths and eat. Young readers are very oral. In fact, now that I come to think of it, middle-aged readers are very oral too. During those student and bachelor years in Edinburgh, I learned the basics of cookery through trial and error. It was at this time that there occurred that extraordinary sea change in British eating habits that made enthusiastic Mediterranean chefs of so many previously unskilled young men.

For me, the seminal experience was a spell as a postgraduate student in Italy, in Siena. Pizzas had arrived by that time in Britain, but nothing like the thin-crust pizzas which were cooked in a small hole-in-the-wall pizzeria close to the student house in which I lived. I used to go there for breakfast on those already hot mornings and buy a square of pizza which a hirstute, sweating baker cut from vast freshly baked sheets of it. He used secateurs to do this, and the pizza was then slid skilfully on to a piece of greaseproof paper and served with a small glass of raw Tuscan wine. After the initial shock of seeing people drinking wine for breakfast, I adapted, and subsequently made further forays into other, more adventurous forms of Italian cuisine.

That was in 1974. I fell in love with Italy then - it is a common enough love affair, and for many from our pallid northern cultures it is a love affair that lasts a lifetime. To begin with, though, I was not a very successful Italian cook. When I had people round for dinner, I tended to make the same thing, and not very well. Risotto was the standby, but not, I confess, made with proper Arborio rice. The results, I think, were not terribly good, and indeed they led on one occasion to an actual letter of complaint from a friend. He did not write in jest he was serious. 'I notice that you served only two courses,' he wrote. 'Rice and then chocolate biscuits. There is no excuse for that, which is mean, even by your standards.'

This letter was much admired by other friends, and for a brief period it spawned a number of tongue-in-cheek imitations. Alan Watson, then professor of Roman law in Edinburgh, wrote after he and his wife had been for dinner in my flat: 'We notice that you served only one sort of wine, and Italian at that. We suppose you think that goes with Italian food.' And then another friend wrote to the great Ken Mason, then professor of forensic medicine and famous not only for his pioneering work on the pathology of aircraft accidents but also for his lethal champagne cocktails: 'I enjoyed your champagne cocktails, but I feel that I must complain about their strength. After the party I had barely travelled 20 feet before I fell off my bicycle, an occurrence for which I must hold you responsible.'

Today my cuisine of choice is Italian, and the diet we eat at home would not be out of place in a typical Italian household. Over the years I have made many Italian friends, and one in particular, an engaging professor of criminal law, Alberto Cadoppi, introduced me to the finer points of Parmesan cheese. The cardboard-like grated cheese which one buys in supermarkets has very little to do with the superb, slightly crumbly cheese which comes from the region around Parma and Reggio Emilia. Whenever we visit Alberto he takes us to one of the factories in the rich Emilian countryside. I buy it in large segments and carry back to Scotland sufficient quantities to last six months. A few favoured friends get a piece each, the rest is rationed out to last until the next trip.

Being a novelist does not mean that one has any special insights into life. But writing does at least make one think about the various associations that make up the texture of our personal world. Food associations, like associations of place, evoke memories of moods, of people, of moments of personal significance. Lin Yutang expressed this famously in his observation that patriotism is nothing but the love of the things one ate in one's childhood - an unduly reductionist sentiment, certainly, but one which contains a grain of truth.

I introduce food into the story of the lives of my fictional characters for several reasons. What the characters feel about food can tell one a lot about them - about their past, about their personality, about their aspirations. But, in a more prosaic way, the sharing of food provides such a useful backdrop against which things can happen. Mma Ramotswe, the heroine of my No 1 Ladies' Detective Agency series, is described as a lady of traditional build. This means that she is large, and her comfortable figurecomes from the fact that she enjoys her food. In the most recent novel in the series, Blue Shoes and Happiness, she embarks on a diet, but fails, as we know she will, right from the beginning. The final temptation that gets her off the diet is a slice of Mma Potokwani's rich fruit cake, the same cake which that formidable matron uses to manipulate Mr JLB Matekoni.

On the subject of fruit cake, I have discovered, to my surprise, that a large segment of the American public does not like it. Many of my American readers have asked me why the characters in the books eat fruit cake when there are so many more attractive alternatives available. They then explain that they can stand neither the sight nor smell of such cake which they clearly consider to be a vaguely un-American thing to eat not quite as bad as Marmite, in their eyes, but almost. The British, of course, know better, as do the people of Botswana. The woman on whom I based the character of Mma Potokwani, a splendid lady - also of traditional build - was in real life a great baker of fine fruit cake which she offered visitors to the orphanage of which she was the matron. That matrons should be of generous figure and also the bakers of heavy cakes seems to me to be entirely appropriate.

The people of Botswana - the Batswana - have a taste for meat, as most people do in that part of southern Africa. They love their cattle, and the surest sign of wealth is the ownership of a good herd. Meat is usually roasted or grilled and served with sorghum or with whatever vegetables are available, sometimes the ground melons that grow so well in the dry land on the edge of the Kalahari. But some of them also keep ostriches. There have been cases of ostrich rustling in the south, which have now cropped up in the books. There is something irresistible about the idea of ostrich rustlers.

There are regular scenes in the books where Mma Ramotswe and her assistant, Mma Makutsi, sit in their office, drink redbush tea, and eat cake. Some people take me to task for this, but I suspect that they do not realise just how many people want to read about precisely these things. And it is not for entirely escapist reasons that people visit and revisit such scenes the small rituals of life - the drinking of tea and the eating of cake - are really big things in disguise. We need to sit down at the table with others while discussing with them the small, and the major, events of our lives. These activities anchor us in our relationships with others and establish patterns in our lives.

I find this in my own life. I live in a Victorian house in Edinburgh and spend a lot of time in the kitchen, which has an Aga to keep us warm. My wife is a superb cook, which she manages to be in spite of heavy commitments as a general practitioner. We like to have just a few friends for dinner - usually just two - and we like to talk about the small things of the day. That is my greatest pleasure in a life which takes me off all over the world, on more-or-less constant tours, meeting vast numbers of people and living in soulless hotels. For a lot of my time away I find that I am actually somewhat lonely and long to be back, in the kitchen, with just a few friends, listening to the gossip.

My ideal dinner party guest, I think, would be WH Auden. I should specify the early Auden, though, not the late Auden. I had a friend who was fortunate enough to have dinner with Auden a year or so before the great poet died. He said that Auden spent most of the time complaining about the soup. Perhaps he should have saved that for a letter of complaint.

· Love Over Scotland by Alexander Mccall Smith (Polygon, £14.99hb), the third book in the 44 Scotland Street series, is out this month. Friends, Lovers, Chocolate (in The Sunday Philosophy Club series) is now in paperback (Abacus, £6.99)


Hi, Henry

There was a post that went semi viral on Instagram last week among mothers and care-takers telling back to school kids to talk to the outcast, the child who looks lonely on the school yard, etc.

The sentiment was lovely, of course, like most things you find on Instagram when you’re a mom, but I found it horribly misguided. Like posting that re-gram was going to make a true difference in anyone’s life but your own that day. Like mean girls, boys who bully and generally unkind kids of any age were going to see this re-post on Instagram and take it to heart.

I sighed with frustration with every single re-post that I saw.

You can’t parent by Instagram. You parent in real life.

We were in the car pool lane on the second day of school when a boy named Henry crossed my mind. He has been one of my daughter’s school mates for five years now. We don’t know him very well but he has always been a kind, quiet kid who goes with the flow in his own subtle way. His mom is lovely and always gives me a smile when she sees me, even though we have long forgotten each other’s names from the brief introduction we had several Septembers ago.

“Have you seen Henry a lot this year?” I asked my daughter, as my son was struggling to work his way into his backpack in time to jump out of the car at the school’s bustling car pool curb.

“Henry?” she questioned, pausing for just a split second to look up from her book.

Henry, I reminded her, throwing in a detail or two to clarify who I was referring to. I didn’t even know his last name after all these years because they have never really forged a close friendship, but I knew that he was probably the type of boy who started back at school with a little anxiety in his back pocket. A few extra nerves lingering over his morning. A subtle, quiet boy on the outskirts of the activity just trying to find his way in.

“Oh yeah, I haven’t seen him yet,” she said. “I don’t think we have any classes together, but I am sure he’s there.”

“When you see him, say hi to Henry,” I told her, grabbing her gaze and holding it tight. “Ask him about his summer, tell him which teachers you have.” I paused. “Say hi to Henry.”

She looked at me and nodded.

“Repeat after me,” I nudged. “Say hi to Henry.”

I didn’t have to go much further than that, thankfully. My daughter understands. She has always been excited about going back to school, about seeing her friends, about making new ones. But she knows that isn’t everyone’s reality. We’ve talked about it. She’s witnessed it firsthand. She has seen the impact that her confident kindness can have on other kids.

And she hasn’t learned one bit of that from my Instagram feed.

She learned it through real discussion. Meaningful, poignant moments where I call her or her brother out on behaviors that we observe or witness or hear about. In dinner table conversations about kids with personalities and backgrounds and needs different from theirs. About bullies and mean girls and the teachers who make change and those who simply don’t. We talk about it openly and often. On first days and day 100. And never once on Instagram.

“Say hi to Henry,” I repeated, this time a little louder and with a light-hearted laugh to go along with it, treating it like a command from General Mom. My son, now about to pop out of the backseat to navigate his own second day of school, laughed back. “Got it, mom!” he yelled, half way out the car door, already finding a friend up ahead to catch up to. “Off to find a Henry!” The door slammed behind him.

And with that we pulled away from the curb. My daughter went back to her book as we weaved our way through the kid-lined streets to the middle school. I turned up the radio a little and we drove the rest of the way without chatting. I picked up my phone at a red light, checked in on Instagram and saw the same post that had irked me in the first place. Another influencer mom, sharing a trendy bit of parenting advice in a scripted black and white font that aligned with her feed and her back-to-school content. I gave it a “like” to make her feel good about herself. Like she had made an impact that morning with that post. Silently hoping she had a real-life conversation to go along with it. That she wasn’t just driving in silence, talking to her Instagram audience more than her own kids. That she took the reminder as an opportunity to inspire change off her screen as well. Where it’s really needed.


Videoni tomosha qiling: Uzmir Imkon Ber (Iyun 2022).


Izohlar:

  1. Kegar

    Qanday ajoyib suhbatdoshlar :)

  2. O'brien

    Qanday nafis ibora

  3. Tlanextic

    Siz xatoga yo'l qo'ydingiz. Menga PM da yozing, gaplashamiz.

  4. Voodoolkree

    Unda biror narsa. Now all became clear to me, I thank for the information.



Xabar yozing