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I Was Stalked and Filmed on a Subway? :(
Recently I had a very creepy experience on the subway. A had a very odd man sit next to me and start filming me secretly (though obviously not so secretly since I noticed) He also tried to follow me but luckily I tricked him. For more info you can check the video below. **this is not common AT ALL in Korea, it only happened to me in Seoul because that's where I live. This could, and does, happen all over the world no matter what culture~** What I hope you take from this: 1. Be aware of your surroundings at all times. If someone sits next to you (even if it seems totally normal) just take a millisecond to recognize that - don't just stay zoned in on your phone. 2. If you feel uncomfortable - get up and move. I didn't do this but I should have. I didn't need to "prove" he really was creepy, regardless of if he was or not, I have every right to just move away. 3. If someone made you feel uncomfortable, trust your gut and keep an eye on them in some way. If I hadn't noticed him earlier, he might have followed me off the train without me knowing. 4. Let someone know where you are and what was up. Even if its just texting a close friend that is dependable "hey I'm at XYZ bus stop, there was a weird guy on the bus lol" just so someone knows. In case something happens to you, it could help people find you. 5. If you see something weird happening to another girl, try to do something. When I see guys getting too close to girls on crowded trains I always try to make it seem like I'm with the girl too so he's outnumbered, or I stare them down so they know they aren't being sneaky. Be safe out there everyone, and just be alert :)
A Baba Ghannouj Recipe That Isn't Baba Ghannasty (Vegan)
Baba Ghannouj (also spelled 'gannoush' or 'ghanouj') is a tahini-based dip similar to hummus, swapping out creamy chickpeas for the smoky flavor of roasted eggplant. I'm a bit of a baba ghannouj snob, as ratio is really important in a dip like this. Too much tahini makes the consistency runny, while too much eggplant gives it a really seedy texture. ('Baba ghannasty' is actually what I used to call really seedy baba ghannouj growing up. No kid likes a lot of mushy eggplant!) Here is a traditional recipe for baba ghannouj. Pair it with some lightly toasted loaves of pita bread or sliced veggies for a healthy snack that's full of flavor! --------------------------------------------------------- Eggplant Dip (Baba Ghannouj) 1 large eggplant 1/2 cup tahineh 2 tbsp. olive oil 1 clove of garlic, minced Juice of 1 lemon Salt to taste Cut 1" slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender (or boil in water 10 to 15 minutes). Split eggplant open and scoop the inside pulp together with the juice. Mix Tahineh, lemon juice, garlic, and salt to make Tahineh sauce. Add water, in needed, to make a thick sauce. Add mashed eggplant to Tahineh sauce. Place in salad bowl and pour oil on top. Garnish with parsley and tomato slices, if desired. --------------------------------------------------------- I hope you all enjoy making this at home! Try creating your own variations, or swapping out the eggplant with zucchini or acorn squash for a whole new flavor!
[CLOSED] Announcing: Vingle President Recruitment
--Current recruitment for these Communities has closed. Please check your communities for notifications on the next recruitment period!-- Hello Vinglers! Three months ago, we welcomed our Pioneers who bravely took on the role of first President of their Communities. Now that their term has ended, these Communities will be open for applicants who want to take on the responsibility! The registration period for Presidential Candidates starts December 3 and will end on December 11. Current Presidents are allowed to re-apply for their spot, and new members of the Commuity are encouraged to apply as well! On December 12, your Community will have 1 week to vote. The results of the voting will be released in real time and anonymous of course! If only one person is running for President, they will become President without a vote. To apply: Click the link of the Community you want to apply for below and fill out the application - A.C.E AOMG Astro BAP BTS BamBam Bigflo CROSSGENE Chanyeol Cheerleading ChoiYoungJae Funny Got7 Infinite JJProject Jimin KimYugYeom Kpop MarkTuan NCT NU'EST OnePiece Pentagon Quotes Straykids SuperJunior T.O.P TRCNG TVXQ Travel WINNER iKON If the community you want to be President for is not on the list, visit the Community and see if you can apply to be Pioneer! For Communities with Pioneers that were appointed a bit after the very first round of Pioneers, a "President registration banner" will be posted automatically and notifications will be sent out to remind you that you can apply when their term ends :) Many, many thanks to the wonderful Pioneers that cared so much for their Communities as our very first Presidents! @galinda @caricakes @jazminramirez9 @kpopandkimchi @QueenPandaBunny @immortalartist @Starbell808 @Yugykookie97 @MelissaGarza @Luna1171 @MaeLyn @Sugakookiev @TaylorHill5 @DefSoul1994 @WinKonVIP @Akiramarie13 @QueenyCrossGene @Just2BLoved @BTSMicDrop @Twistedpdnim @HeonyStar @Awkwardjazzy @YulaGyeom @ESwee @Halsyeon @Changkyunie @Kangyoochans @royalpandajedi @SweetDuella @Baekyeol27 @MonstaHyungwonX @LiyahBoon @CLAKPOP @VeronicaArtino Good Luck!
Your New Favorite Tabbouleh Salad Recipe (Vegan)
I love Middle-Eastern salads. I am a big advocate of eating tons of Middle-Eastern salads when you're on a diet. Not only are all the ingredients so colorful and fresh, but the lemon, mint, and olive oil so essential to these dishes create such a perfect combination of flavors that you don't even realize just how healthfully you're eating! Tabbouleh salad is perhaps my favorite one, and I remember growing up, tabbouleh was one of those few things (minus cold pizza) that tasted arguably even better a few hours later. Similar to a panzanella salad, the wheat absorbs all the delicious ingredients if it sits a little longer! Don't believe me? Let this taboulleh sit in your fridge for at least an hour before eating it, and you'll see that it was definitely worth the wait! ------------------------------------------------------------- Tabbouleh 1/2 cup fine burghul (cracked wheat) 2 large tomatoes, diced 1 bunch green onions, chopped 4 bunches parsley, chopped 1/2 bunch mint, chopped (or 2 tbsp. dried mint) 1 large cucumber, peeled and chopped 1/2 cup olive oil Juice of 3 lemons 1 tbsp. salt 1/2 tsp. pepper Wash Burghul. Drain and place in a large bowl. Add all chopped vegetables and mix well. Add olive oil, lemon juice, salt, and pepper. Mix again, and serve over fresh green lettuce. ------------------------------------------------------------- You could eat this with a fork, but perhaps my favorite way is scooping it up with leaves of romaine lettuce, slightly similar to how you would eat a lettuce wrap. It's delicious!
Making Arabic Coffee (Kahwa) at Home + Bonus Fortune Telling Video!
The greatest experience a true 'caffeine head' can have is sitting down to a cup of Arabic coffee. Arabic coffee, often referred to as 'Turkish coffee' as well, is something my grandfather used to jokingly insist put "hair on your chest" based on its strength and thicker mouthfeel. Instead of straining the ground coffee through a French press or a standard Mr. Coffee, the coffee used for Arabic style coffee is ground into a fine powder and boiled into the water. It's definitely quite a kick! One of my favorite parts of drinking Arabic coffee growing up was having my fortune read to me from the remaining coffee grains that rested at the bottom of my cup. After we're done drinking our coffee, we flip over the small demitasse cup we're drinking it from and allow for the rest of the coffee to collect in the saucer. When you flip it back over, the 'fortune teller' of the family looks for symbols in the grinds and tells you what to expect in your future. This is, of course, just for fun, but it doesn't make it any less exciting! (Check out the attached video of a Syrian family reading one another's fortunes to see what I mean.) Here is a quick recipe for how to make Arabic coffee at home. If you don't want to invest in a brass coffee pot, you can use a regular saucepan for a similar result. ----------------------------------------------------------- Arabic Coffee (Kahwa) 2 cups water 3 to 5 tsp. sugar 6 tsp. Turkish coffee (or any medium to dark-roasted coffee ground to a powder) 3 cardamom pods or 1/8 tsp. cardamom powder 1. In a brass coffee pot or regular saucepan, bring water and sugar to boil. 2. Add coffee and cardamom, stirring constantly. When mixture comes to a boil and becomes frothy, remove from fire and stir until froth has receded. Repeat this process two more times. 3. After the coffee has foamed and subsided for the third time, pour into Arabic coffee cups (or demitasse). Serve the coffee very hot - a minute or two after pouring in cups to allow the grounds to settle in the bottom. Note: The amount of coffee and sugar may be increased or decreased to suit your taste. Makes six servings. ----------------------------------------------------------- Serve this with a fresh plate of baklava (using the recipe I posted in my 'Middle-Eastern Recipes' collection) and a small bowl of Jordan almonds for a complete Arabic style dessert spread!
Katayef (Arabic Sweet Dessert Pancakes)
Recently, one of my cousins decided to have a 'baking day' where he made a big and beautiful plate of katayef, which not only got me all sorts of salivating but also inspired me to introduce katayef to the rest of you! I feel like many cultures have something similar to katayef, a dessert pancake filled with chopped nuts and spices like cinnamon and nutmeg. In India, for example, certain varieties of gulab jamun are dumplings will with nuts. In the Ukraine, varenikis is a dessert similar to the apple dumpling, which swaps out apple with chopped nuts, sweet cheeses, and berries. And in South Korea, of course, there is the street food, hotteok, a pancake literally filled with warm sugar, spices, nuts, or sometimes seeds. Katayef is a pancake made with smeed, also known as 'farina' or 'fine semolina'. It is then filled with chopped nuts, spices, and sugar before being folded over and pinched closed to create dumpling shape. Among the Middle East's Muslim population, katayef is most often enjoyed during Ramadan season as a delicious way to break the fast. However, it is also enjoyed throughout the year as a staple dessert on special occasions. Here is the recipe for katayef in two variations - with walnuts or with sweet cheese (known as katayef assafiri). Not only is katayef fun to make, but it's also beautiful in every stage! Try it out the next time you want to surprise friends with a fun and delicious addition to the usual dessert spread. ------------------------------------------------------------------ Katayef (Stuffed Pancakes) To make Thin Attar: 2 cups sugar 1 1/2 cups of water 1 tbsp. lemon juice 1 tsp. orange blossom water (Mazaher), optional Mix sugar and water and bring to boil. Add lemon juice and boil for 7 more minutes. When cool, add orange blossom water (optional). Makes 2 1/2 cups of Thin Attar. To make Pancakes: (Note: To make the cheese-stuffed katayef, use half the amount of these listed ingredients.) 4 cups smeed (Farina) 8 cups water 1 cup flour 1 package yeast Dash of salt 1/4 tsp. baking soda 1 cup rendered (or clarified) butter 2 cups Thin Attar (see recipe above) To make Walnut Stuffing (Option 1): 6 cups walnuts, chopped 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup granulated sugar 2 tbsp. rendered (or clarified) butter To make Cheese Stuffing (Option 2):** 1 1/2 lbs. sweet cheese (Syrian or Ricotta) 1/2 cup sugar 1 tbsp. mazaher (orange blossom water) 1. Mix all stuffing ingredients and set aside. 2. Mix smeed, flour, and salt. 3. Place warm water in an electric mixing bowl. While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix. 4. Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to the pancake mixture. Mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so water won't separate from smeed to avoid a lumpy mixture). Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked. 5. Use an electric frying pan set at 450 degrees. 6. FOR NUT FILLING: Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fine when pores form on the surface of each cake. Place the pancakes on a smooth surfaced towel until they cool. 7. Fill each pancake with the stuffing mixture. Fold by pressing edges together to make a semicircle. Brush each on both sides with warm butter. 8. Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold. 9. Remove from oven and dip in cold syrup (thin Attar). Makes about 35 pieces. 6. FOR CHEESE FILLING: Pour 2 tbsp. dough and cook like a smaller pancake circle, on one side only. Remove from fine when pores form on the surface of each cake. Place the pancakes on a smooth surfaced towel until they cool. 7. Stuff the pancakes with the cheese stuffing, closing one edge half-way to look like stuffed shells. 8. Do not dip in syrup. Pour 1 tbsp. of thin Attar on each. 9. Decorate with ground pistachios or one red preserved cherry for each shell, optional.