September 25 Color Challenge

Hello followers!
Today's Color Challenge is Color Yourself Creatively by wearing Beer (yellow)
You should choose a very creative outfit by wearing everything or almost everything yellow. If they compliment you, you will say that it is all thanks to your creativity.

-Pikachu

September 24 Color Challenge

                                     Hello!

Today's Color Challenge will be Color Yourself Correctly with Checkers (black). 

How can you look more correctly than wearing a black suit. Everyone will be amazed by how correctly dressed you are. Do not remember to thank every person that compliments you. 

-Pikachu

September 23 Color Challenge

Hello everyone!
Today's Color Challenge is Color Yourself Weird with Beetroot (purple)
It's simple, try to wear the Beetroot outfit that you found the most weird, the photo will be an example.

-Pikachu

September 22 Color Challenge

Hello followers! Today's color challenge is Color Yourself Hungry with Peach (Orange).
Wear a shirt were you can have an image of a Peach, and wear the other accessories the same colour. Do not forget to thank people if they compliment you.

-Pikachu

September 30 Fruit History

We’re mentioned as coming from Syria by a Spanish Arab in the 12th century. We spread from Crete and Malta to the Italian mainland in the late 14th century and from there into Europe. It took until the end of the 18th century for us to become popular throughout Europe and England.

Along with other vegetables, we were planted on Norfolk Island in March 1788. A letter exists from Governor Arthur Phillip, the first governor appointed by the British, to Sir Joseph Banks telling him that ‘colly flowers’ had been growing at Sydney Cove for weeks. We were also recorded as growing in a garden at The Rocks, Sydney, in 1803 with some being as large as 4.5 - 5.5kg. It’s obvious we were an essential vegetable in the early life of the colony.

We prefer to be grown in cool, dry weather, on clay-like to sandy soil with plenty of access to water. We’re grown from seedlings, which are generally grown in a controlled environment like a nursery, then transplanted into the ground. We’re ready for harvesting when the ‘curds’ are large and firm.

We have large, spreading, green leaves at our base which surround, but do not completely cover, our central stalk which bears a large round tightly packed mass of white to creamy-white curds, so called because it looks like milk curds. If we were not covered with leaves while growing, instead of little white curds we would form lots of small, yellow inedible flowers.

We’re harvested when our head is still firm and has reached the appropriate size. A farmer will check our heads up to 5 times to ensure we’re ready to harvest which is done by cutting our stem off at ground level.

September 30 Fruit Recipe

Cauliflower Soup
Ingredients
1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 cauliflower head, cored and roughly chopped
2 tablespoons finely minced fresh parsley
8 cups low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 to 2 teaspoons salt (or to taste)
Ground black pepper
1 heaping cup sour cream, at room temperature
Warm rolls or crusty bread, for serving
Directions
Melt 1/2 stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.

Add the parsley, and then add the chicken broth and simmer for 10 minutes.

Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.

Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.

Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.

You will love everything about this.

Variation: For a smoother, thicker soup, use an immersion blender to puree. Simmer an additional 10 minutes after pureeing.

September 29 Fruit History

Earliest cultivation
The cucumber is believed to be native to India, and evidence indicates that it has been cultivated in Western Asia for 3,000 years. The cucumber is also listed among the foods of ancient Ur and the legend of Gilgamesh describes people eating cucumbers. Some sources also state that it was produced in ancient Thrace, and it is certainly part of modern cuisine in Bulgaria and Turkey, parts of which make up that ancient state. From India, it spread to Greece (where it was called “vilwos”) and Italy (where the Romans were especially fond of the crop), and later into China.

The fruit is mentioned in the Bible (Numbers 11:5) as having been freely available in Egypt, even to the enslaved Israelites: We remember the fish, which we did eat in Egypt freely/the cucumbers, and the melons, and the leeks, and the onions, and the garlic.

The Israelites later came to cultivate the cucumber themselves, and Isaiah 1:8 briefly mentions the method of agriculture - The Daughter of Zion is left/like a shelter in a vineyard/like a hut in a field of melons/like a city under siege. The shelter was for the person who kept the birds away, and guarded the garden from robbers.
Roman Empire
The Roman Emperor Tiberius had the cucumber on his table daily during summer and winter. The Romans reportedly used artificial methods (similar to the greenhouse system) of growing to have it available for his table every day of the year. They would be wheeled out in carts to sit in the sun daily, then taken in to keep them warm, stored under frames or in cucumber houses glazed with oiled cloth known as “specularia”.

Pliny the Elder describes the Italian fruit as very small, probably like a gherkin, describing it as a wild cucumber considerably smaller than the cultivated one. Pliny also describes the preparation of a medication known as “elaterium”, though some scholars believe that he refers to Cucumis silvestris asininus, a species different from the common cucumber.[4] Pliny also writes about several other varieties of cucumber, including the Cultivated Cucumber,[5] and remedies from the different types (9 from the cultivated, 5 from the "anguine", and 26 from the "wild". The Romans are reported to have used cucumbers to treat scorpion bites, bad eyesight, and to scare away mice. Wives wishing for children wore them around their waists. They were also carried by the midwives, and thrown away when the child was born.