Honestly I thought the dog would eat the turtle!!!But it was cute🎀🎀🎀🎀
I love animals too❤️❤️❤️❤️❤️❤️💕💕💕💕
Animals are a very important part in people’s lives. People don’t realize how important animals are. Animals can be loved, cared for, and much more but people abuse these poor animals for money. The amount of animal abuse each year are over the top. People should adopt more animals and open their hearts to these poor innocent little animals. Abuse is a very dangerous thing for animals and people use dogs for dog fights and it kills them.
As I arrived in Russia, I could smell the bad armpit smells but also some kind of food that smells like beets.In Russian it’s called “borscht” and my mom loves to make this. My mom and dad are both from the Former Soviet Union and mom learned how to make all type of Russian food from her grandmother. So at home it’s a regular for “borscht”. But in Russia the borscht tasted different. It had more of a meaty taste that my mom’s and tasted magnificent. As you probably already knew a classic Russian food is caviar. It’s a Russian delicacy and caviar is fish eggs and imagine that a 16 oz container is about $216 and a I oz is about $14. It is tradionally on brown bread with some butter slapped on it.
This camp that I am at right now is very fun and all my classes are very enjoyable. I think any child from 3-18 could definitely enjoy it!!!!
As I arrived in Japan after a 16 hour flight I was exhausted and hungry, but even in the airport there were some amazing smells.There aren’t only sushi there are a lot of soups and noodles. But don’t get me wrong the sushi is great. But he’s soups are letter. The most popular one is ButaJiruIt is an amazing soup with great flavor. Here is the recipe!!
As I arrived in Spain the first thing I smelled are the smells of the amazing spices. I told me mom right away “Let’s go eat” and of course she agreed. We came in a small restaurant and we ordered the paella right away.Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. It comes with seafood or meat. My family and I ordered a seafood one to share because of its huge size and we devoured it. So below its a interesting recipe for this incredible dish. if you ever go to Spain I recommend you to try the paella and stay away from any people that looked sucipous because they will mug you!😕😏
Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Directions
Watch how to make this recipe
Special equipment:
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.
Cook’s note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
Spice Mix for chicken:
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered
Recipe courtesy of Tyler Florence
In this blog I will be sharing my fav food with you guys and also giving you recipes!It will be foods from all over the world and even some local foods and even some tips on the hardest french cuisine you always wanted to make!
foodmood 
