NOWMorocco
1,000+ Views

Morocco In Motion - Craftsmen in the medina of Fez, Morocco - Vol.2

NOW Morocco, multimedia and interactive travel magazine for digital tablets dedicated to Morocco https://itunes.apple.com/app/now-morocco/id796919221 Morocco In Motion - Les artisans de la médina de Fès #2, une co-production Editions Amabilis Maroc Sarl et © Amabilis Inc. (Canada) Musique: Ben Beiny
Comment
Suggested
Recent
Cards you may also be interested in
How to Survive Winter in Korea
Yes, these are in celsius but also that means ITS TWENTY EIGHT DEGREES TODAY! In Seoul, its been getting down to about 15 degrees fahrenheit at night :( Here are a few popular ways to keep warm in Korea! Face Masks These do a lot of things that can help you out in winter. 1. They keep you warm! It catches the heat from your breath and heats/steams your face to keep you really warm when outside. 2. They keep you safe from germs! People cough and sneeze a lot in Korea without covering their mouths so keeping yourself away from germs is tough, but these do the job! 3. They protect against air pollution! This year the air has been really bad in Korea so an extra layer will protect you from the bad stuff floating around. Pick up the one Chanyeol is wearing: HERE Heat Packs In Korea, you can buy hot packs or hand warmers everywhere! You just shake them up and they can keep you warm for up to 14 hours! Actually, one of my friends accidentally fell asleep holding one and she got a slight burn, so its best to put them in a cute little pouch like the ones below~ Cute Reusable Ones: Owl Shape! Heart Shape! Classic Korean Hand Warmers :) Here! Warm Drinks Obviously you could just go for coffee, but in order to fight colds and get your vitamins and energy, Koreans often drink Yuja Tea and Ginger Tea. They come in a jelly/jam consistency and you have to add two scoops into a mug and fill it up with hot water. It's super healthy for you! You can find them here: Yuja Tea Ginger Tea How do YOU stay warm in winter?!
The True Lives Of First Generation Kids
I've been wanting to write a card about this for a while because I feel like this is a really unique experience that, at the same time, a lot of people can relate to. My mom was born in the Middle East, raised in Mexico, and moved to New York City when she was a young girl. Because of this, she had a really different way of raising us than maybe the 'normal' American parent would, and I don't think I really understood why I felt so weird and different growing up until I could look back at the whole experience and realize - hey, I'm a first generation. My favorite show on television right now is 'Fresh Off The Boat', a loosely biographical comedy based on the life of celebrity restaurateur Eddie Huang and his childhood as a first generation Taiwanese American. The Huangs might be from Taiwan, but I feel like the things they experience and the way that they handle situations are so reminiscent of anyone who comes from a similar family situation. Inspired by that show, and facets of my own life, I figured I'd put together a list of ABSOLUTELY TRUE (AND TRULY HILARIOUS) experiences first-generation kids deal with when growing up. Granted, many of these are my own experiences and might not be true for all first generation kids. However, I hope you all get a laugh! Your grandparents don't speak English - and taught you all the best insults in the language they DO speak. Okay, maybe Teta (aka 'Grandma') didn't want me to know how to call people sloppy, dumb, and fat in Arabic, but she talked so much Middle Eastern smack that those are some of the only words I know. You never get to eat the cafeteria lunch - just whatever was left over from last night's dinner. There's nothing quite like trying to explain to the other kids at the table what falafel is. (Not many 4th graders have come across it before, and don't realize that they'll be devouring them by the dozen when they become the 'trendy' foreign food 15 years later.) You have so many cousins that family photos require the panorama feature. So you've got your first cousins, your second cousins, your third cousins once removed, the cousin who is a cousin of your other cousin (which also makes you cousins, according to your mom), and the cousins who aren't actually cousins but are so close to your family they're treated just the same. Your mom isn't saying you have to marry someone of the same background, but she isn't NOT saying that. Just like she's not telling you that your wedding ceremony has to be in your family's church/mosque/temple/religious center of choice and that you must give her lots of small, chubby, adorable grandbabies. You have to warn your non-ethnic friends about your family before they show up to a party. Take your shoes off, sample the hummus, and I apologize in advance that no one on my mom's side knows how to pronounce the 't' in 'Courtney'. (You guys, my uncles paid for a bellydancer to show up to our Fathers' Day party one year. I cannot make this up.) You have an uncle that pushes alcohol on everyone even though half of your cousins are still in high school. Here's looking at you, Uncle Alfif. (Or as we say in my family - Alcoholic Al.) And your parents aren't really fans of the fact you never tried learning 'the language'. Why do I need to learn how to speak a language I'm only going to be able to use when I'm talking to old people at family functions? I already learned all the good words from my bilingual cousins anyway. Are you a first generation American kid who has their own stories? Let me know in the comments below!
How to Make Katsu Curry (カツカレー), Japan's Cutlet & Curry Dish (Vegan Option)
Every so often, this is one of those plates I get a serious craving for. I always think that katsu cutlets tend to be a little too dry and that simple curry rice plates are a little bit boring, so when I'm able to order them together, I get really excited. They really balance each other out! Traditionally, katsu curry is made with chicken, beef, or pork, but you can customize this however you would want. For example, I have seen people sub the meat out for thick breaded cuts of eggplant or Portobello mushroom for an equally satisfying vegetarian dish. Katsu Curry (Makes 4 servings) INGREDIENTS: To Make the Katsu (Meat Version) - 4 pork loin chops, chicken breast, or thin steaks (about 1" thick, no bones) Salt & pepper, to taste 1/2 cup flour 1 - 2 eggs 1 cup panko or bread crumbs Oil for deep frying To Make the Katsu (Vegan/Vegetarian Version) - 4 1" thick slices of eggplant, 4 portobello caps, or 4 store-bought seitan-based cutlets (I would recommend trying Gardein's Chick'n Scallopini - thawed - for this dish.) Salt & pepper, to taste 1/2 cup flour 1 - 2 egg replacements (Ener-G Egg Replacer woould be good for this recipe.) 1 cup panko or bread crumbs Oil for frying To Make the Curry - 2 yellow onions 2 carrots 3 potatoes 1 tablespoons oil 3 1/2 cups water 1 box curry sauce mix (approximately 4 ounces) 4 cups of cooked white rice DIRECTIONS: 1) To make the katsu, make small cuts all over your cutlet of choice with tip of knife. Sprinkle salt and pepper on both sides. Coat it with flour, dip in eggs (or egg replacement), then cover with bread crumbs. 2) Heat deep frying oil to 350 F, and deep fry crumb-covered cutlet. (You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it's dropped, it's good.) 3) Fry until color turns golden brown and cutlet floats in the oil, about 5-8 minutes, turning once or twice. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces. 4) To make the curry, cut vegetables into bite size pieces. Heat oil and fry onions for 8 minutes. Add carrots and potatoes. Add water to the pot. After it boils, remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve. Let it simmer for 10 - 15 minutes (cook longer if you'd like it thicker). If you'd like to add the optional curry powder, stir it in just before serving. 5) Put about a cup of rice on each plate, then place a katsu over the rice. Finally, generously pour curry over it. Serve while still warm.