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How brands like Chipotle are connecting with made-for-TikTok content. Please visit Marketing Land for the full section. ATAG 1 TTIMG 1 TT ATAG 2 TTIMG 2 TT IMG 3 TTKittens Roam Freely In This Bookstore In Canada And Customers Can Even Adopt Them

If you ever wanted to adopt a cute little kitty-cat, your first recall would probably be to go to an animal shelter. However, have you thought of going to … a bookstore?

Otis& Clementine’s Books and Coffee is a bookstore just outside of Halifax in Nova Scotia, Canada, that took an innovative approach to convince people to rescue kittens. When you come in to browse for a good read or have a cup of Joe, you’ll spot something rare. Extraordinarily cute, that is.

Kittens! And lots of them! Playing around and siesta among the books. And probably speaking Dr. Seuss’ The Cat in the Hat when no one’s gazing. The best part is, you can adopt any of the felines in the bookstore and give them the forever residence they deserve. “Cat-o-nine-tails”, coffee, and works. Can it get any better than that?

Welcome to Otis& Clementine’s Books and Cofee where you can play with kittens and even adopt them!

Image credits: Otis& Clementine’s Books& Coffee

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Image credits: Otis& Clementine’s Books& Coffee

Image recognitions: Otis& Clementine’s Books& Coffee

The bookstore owner Ellen Helmke told Narcity that there was still several kittens and “usually a momma cat as well” in the shop at any time. But the bookstore kittens aren’t precisely passersby take place within from the coldnes. They’re provided by the South Paw Conservation Nova Scotia save group.

The kittens are provided by the South Paw Conservation Nova Scotia salvage group

Image ascribes: Otis& Clementine’s Books& Coffee

Image recognitions: Otis& Clementine’s Books& Coffee

Image credits: Otis& Clementine’s Books& Coffee

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If you happen to be in Upper Tantallon and call Otis& Clementine’s and ensure a feline friend whom you utterly adore, then you’d better number fast. “All the kittens are in and out fairly quickly, as they are adopted, ” Helmke explained.

However, adopting these cattos isn’t as easy as picking them up and going out the door. South Paw Conservation succeeds everything and it expenditure 255 Canadian dollars( or 194 US dollars) to adopt a kitten. The adoption cost encompasses everything, including any medical expenses. What’s more, future baby owners too required to provide references before bringing their gamboling tabby home.

Over 30 felines adopted with regard from the bookstore so far

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Helmke started the kitten following platform last year when she realized that there’s plenty of infinite in her shop for cute cattos. So far, over 30 cats from the bookstore were adopted. And we’re sure that this digit will rise.

“People come here specific to see the felines, and then some people merely wander in to look at volumes and discover there are kittens, ” she told Global News. “Either way, the response has been really great–I mean, who doesn’t adore kittens, right? ”

She lent: “We have a hundred percentage approval pace, which is fantastic.”

“I’m so happy to construction my customers glad when they come in and they’re only thrilled to see a kitten they weren’t expecting … It’s amazing and attains me happy to come to work.”

The book shop has a 100% adoption charge!

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Image recognitions: Otis& Clementine’s Books& Coffee

Image credits: Otis& Clementine’s Books& Coffee

Bored Panda reached out to South Paw Conservation Nova Scotia to hear about their friendship with the bookstore, as well as to learn more about what they do. This month alone, the rescue radical rescued 3 kittens, 4 “cat-o-nine-tails”, 6 puppies and 2 dogs.

“Otis& Clementine’s Books and Coffee is one of numerous enjoying foster homes that furnish an enriching medium for our kittens and cats. It’s amazing to have this unique pulpit to help home our kitty-cats, ” a representative of South Paw Conservation told Bored Panda.

“South Paw Conservation rescued 30 puppies in 2019 from the Bahamas and Antigua and well over 50 kittens and felines locally. Really hoping the scaffold of courtesy we receive from Otis& Clementine’s will help us to find loving homes, render proper medical care, food and offspring through subscriptions and spay/ neuter even more kittens within the province in 2020. ”

According to the rescue group’s rep, all of their cats and kittens are “vet checked, inoculated, feline leukemia tested, treated with revolution, and dewormed within the first few days of appearance or when healthy/ old-time enough.”

“We have a spay and neuter platform put together with neighbourhood vets( Hammonds Plain Veterinary Hospital/ Tantallon Veterinary Hospital) to keep the cost down for the potential family. Homing kittens or felines is not first come first serve. We try to home our newborns with the best possible fit. Some are in need of more quiet room free from other swine, but still maybe enjoy the huddles at night and some are more lively and outgoing.”

They continued: “Some of our kittens require to be bottle-fed or even exactly be in a room where they can be monitored 24 hours per day. We have an stunning promote system that helps us to meet all their needs. All of this is formed possible through gifts and approval fees.”

The beings working with South Paw Conservation aid swine and beings outside of Nova Scotia as well.

“We just did a preservation excursion to Antigua earlier this month. We took 5 people. We invested time in a psychiatric hospital doing crafts with residents, toiled in a soup kitchen, rescued 7 puppies and pups which we will provide shelter and medical care for until they are able to return to Canada with us. We took 5 bags of humanitarian supplies and brought 3 puppies residence with us.”

“We are headed back to Antigua on March 4th to bring home 6 of the puppies we rescued and one 10 -month-old we have had in promote since August. We are fundraising like crazy to pay all the medical and travel costs.

People were in love with the kitten bookstore

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Christmas snacks: Yotam Ottolenghi’s festive party-food recipes

Whet the craving with stilton hush puppies, anchovy crostinis and a pre-dessert of chocolate salami

You’ll probably have worked out that the grandiose feast is virtually a theatrical build-up.Festive drinks are followed by little teasers, a few cases pierces to whet the craving, but not too much: you need to leave room for the main deed. Cheeseboards are, for me, a thing of the past, if only for the fact that I can’t help but go back for more, so now I supplant the cheese with only a few rich snacks( you’ll tone butter features everywhere this week) to kick-start the party with only the privilege position of batch. This year, I’m making salty anchovy crostinis and the most indulgent hush puppies, and later, because even dessert needs a pre-dessert, a chocolate salami for the final, drastic close.

Anchovy, lime and chilli butter crostini( painted above)

This is a great little festive snack to hand around at a party, together with your favourite sparkling wine. The butter is quite rich, so two soldiers per person are more than enough.

Prep 15 min
Cook 10 min
Makes 12 , to serve 6

7 anchovy fillets , drained and approximately chopped
1 small garlic clove , peeled and approximately chopped
1/2 green chilli , seeds and pith removed, finely chopped
75 g unsalted butter , well-softened to room temperature
1 lime – zest finely grated, to get 11/2 tsp, and juiced, to get 1 tsp
3 slicings sourdough food , well toasted or grilled
Olive lubricant , for drizzling
1/2 tbsp parsley leaves , finely chopped, to serve
Black pepper

Put the first four parts into the small bowl of a food processor with the lime juice and a teaspoon of the zest. Blitz until smooth, scraping down the two sides of the container a few cases duration as “theres going”. Refrigerate if not employing straight away; you’ll need to bring it back up to room temperature when using.

Cut the toast into 12 6cm-long x 2cm-wide soldiers. Spread each soldier with about 10 g of the butter mingle, rain with a little oil and finish with the parsley, the remaining lime zest and some freshly ground black pepper.

Stilton hush puppies with maple butter

Yotam
Yotam Ottolenghi’s stilton muffle puppies with maple butter Photograph: Louise Hagger/ The Guardian

Hush puppies are appetizing pierces of fried cornbread batter from the American South. They’re made with everything you’d find in cornbread, but they are fried instead of baked so are wonderfully crisp. The maple butter presents these a sweetened/ salty shape, but if that’s not your thing, act them with melted salted butter and red-hot sauce instead.

Prep 10 min
Cook 25 min
Makes 24 , to serve 6-8 as a snack

170 g coarse polenta ( not quick-cook)
65 g plain flour
1 tbsp caster sugar
11/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tbsp coriander seeds , roughly humbled in a mortar
1/2 tsp chilli flakes
1 tsp flaked salt
120 g grassland yoghurt
2 large eggs
10 g fresh coriander leaves , roughly chopped
120 g stilton , approximately crumbled
700 ml sunflower petroleum , for deep-frying

For the maple butter
80 ml maple syrup
Flaked salt
120 g unsalted butter , fridge-cold, cut into 11/2 cm cubes

Put the first eight ingredients in a large bowl and whisk to combine. In a small bowl, wipe the yoghurt, eggs and fresh coriander, then conjure into the large bowl with the cheese until merely combined. Do not over-mix.

Heat the petroleum in a medium saucepan on a medium-high heat. Once hot, flesh ping-pong-ball-sized pellets of the combination( each weighing approximately 25 g ), making about 24 in total. Drop six or seven balls one by one into the hot oil, and fry for two to three minutes, or until golden all over and cooked through. Transfer to a tray lined with kitchen newspaper and keep warm while you cook the remaining part two or three batches( turn away the heat a little if they brown too quickly ).

While you’re frying the shush puppies, form the maple butter. Put the maple syrup and a pinch of flaked salt in a small saucepan on medium-high heat. Bring to a simmer, then turn the heat to low-pitched and add a one-quarter of the coldnes butter cubes. Whisk to incorporate, then reiterate until all the butter is used up. Don’t tell the sauce steam at all, or it’s likely to split. Put aside until ready to serve.

Serve the silence puppies heated with the butter alongside, for dipping.

Pecan and gingernut chocolate salami

Yotam
Yotam Ottolenghi’s pecan and gingernut chocolate salami.

This chocolate salami won’t stick around for long- one bite should contribute to another, and the rest is history. You can make this a day ahead, ready to be cut and dished as a sugared plow after Christmas dinner.

Prep 20 min
Cook 20 min
Chilling 5 hr-plus
Serves 8-10

90 g unsalted butter , cut into 2cm cubes
100 g twilight chocolate , roughly chopped
130 g milk chocolate , approximately chopped
30 g golden syrup
1 tsp vanilla bean paste , or vanilla extract
75 ml whole milk
1 tbsp espresso or strong brewed coffee
200 g ginger nut biscuits , approximately chopped
100 g pecans, roasted, salted and roughly chopped
15 g frosting sugar

Set a heatproof bowl over a wash of gently stewing ocean on a medium-low heat. Add the first five ingredients and cook, stimulating every now and then, until melted and combined. Be obtained from the hot and arouse in the milk and coffee until smooth. Fold in the cookies and nuts, then transpose to the fridge for 25 instants, until cooled but not set.

Get ready a large sheet of greaseproof article, and spoonful the cooled chocolate mix on to it. Use the paper to help you roll out the chocolate into a 30 cm-long x 6cm-wide log or salami determine. Twist the ends of the paper to enclose the chocolate mix, then put on a tray and refrigerate until define- about five hours. Remove from the fridge a few occasions during that period, and roll the salami again in its article wrapping, so it keeps its rounded shape.

Sift half the frost carbohydrate on to a large piece of greaseproof newspaper, then unwrap the record directly on to it. Sift the remaining sugar on top of the salami, then use your hands to rub the icing sugar all over the sides. Arrange on a wooden timber, cut into slicings and serve.

Read more: www.theguardian.com

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Christmas snacks: Yotam Ottolenghi’s festive party-food recipes

Whet the lust with stilton shush puppies, anchovy crostinis and a pre-dessert of chocolate salami

You’ll probably have worked out that the splendid feast is virtually a theatrical build-up.Festive glass are followed by little teasers, a few bites to whet the lust, but not too much: you need to leave room for the prime act. Cheeseboards are, for me, a thing of the past, if simply for the facts of the case that I can’t help but going to be home for more, so now I oust the cheese with exactly a few rich snacks( you’ll note butter aspects everywhere this week) to kick-start the party with just the right degree of spate. This year, I’m making salty anchovy crostinis and the most indulgent hush puppies, and later, because even dessert needs a pre-dessert, a chocolate salami for the final, drastic close.

Anchovy, lime and chilli butter crostini( pictured above)

This is a great little gala snack to hand around at “states parties “, together with your favourite sparkling wine. The butter is quite rich, so two soldiers per person are more than enough.

Prep 15 min
Cook 10 min
Makes 12 , to serve 6

7 anchovy fillets , drained and approximately chopped
1 tiny garlic clove , peeled and approximately chopped
1/2 dark-green chilli , seeds and pith removed, finely chopped
75 g unsalted butter , well-softened to room temperature
1 lime – zest finely grated, to get 11/2 tsp, and juiced, to get 1 tsp
3 slices sourdough eat , well toasted or grilled
Olive lubricant , for drizzling
1/2 tbsp parsley leaves , finely chopped, to serve
Black pepper

Put the first four ingredients into the small bowl of a food processor with the lime juice and a teaspoon of the zest. Blitz until smooth, scraping down the two sides of the bowl a few period as “theres going”. Refrigerate if not use straight away; you’ll need to bring it back up to room temperature when using.

Cut the toast into 12 6cm-long x 2cm-wide soldiers. Spread each soldier with about 10 g of the butter concoction, drizzle with a little oil and conclude with the parsley, the remaining lime zest and some freshly ground black pepper.

Stilton hush puppies with maple butter

Yotam
Yotam Ottolenghi’s stilton hush puppies with maple butter Photograph: Louise Hagger/ The Guardian

Hush puppies are appetizing burns of fried cornbread batter from the American South. They’re made with everything you’d find in cornbread, but they are fried instead of roasted so are wonderfully crisp. The maple butter imparts these a sweetened/ salty periphery, but if that’s not your thing, help them with melted salted butter and red-hot sauce instead.

Prep 10 min
Cook 25 min
Makes 24 , to serve 6-8 as a snack

170 g coarse polenta ( not quick-cook)
65 g grassland flour
1 tbsp caster carbohydrate
11/2 tsp cooking pulverization
1/4 tsp bicarbonate of soda
1 tbsp coriander seeds , roughly humbled in a mortar
1/2 tsp chilli flakes
1 tsp flaked salt
120 g grassland yoghurt
2 large-scale eggs
10 g fresh coriander leaves , approximately chopped
120 g stilton , roughly crumbled
700 ml sunflower petroleum , for deep-frying

For the maple butter
80 ml maple syrup
Flaked salt
120 g unsalted butter , fridge-cold, cut into 11/2 cm cubes

Put the first eight ingredients in a large bowl and scoot to combine. In a small bowl, wipe the yoghurt, eggs and fresh coriander, then incite into the large bowl with the cheese until exactly combined. Do not over-mix.

Heat the oil in a medium saucepan on a medium-high heat. Once hot, kind ping-pong-ball-sized pellets of the potpourrus( each weighing roughly 25 g ), making about 24 in total. Drop six or seven dances one by one into the hot oil, and fry for two to three minutes, or until golden all over and cooked through. Transfer to a tray strung with kitchen article and keep warm while you cook the remaining part two or three batches( turn down the heat a bit if they brown too quickly ).

While you’re frying the silence puppies, acquire the maple butter. Put the maple syrup and a pinch of flaked salt in a small saucepan on medium-high heat. Bring to a simmer, then turn the heat to low and add a part of the coldnes butter cubes. Whisk to incorporate, then repeat until all the butter is used up. Don’t make the sauce boil at all, or it’s likely to split. Put aside until ready to serve.

Serve the muffle puppies warm with the butter alongside, for dipping.

Pecan and gingernut chocolate salami

Yotam
Yotam Ottolenghi’s pecan and gingernut chocolate salami.

This chocolate salami won’t stick around for long- one bite leads to another, and the rest is history. You can make this a day ahead, ready to be cut and acted as a sugared treat after Christmas dinner.

Prep 20 min
Cook 20 min
Chilling 5 hr-plus
Serves 8-10

90 g unsalted butter , cut into 2cm cubes
100 g night chocolate , approximately chopped
130 g milk chocolate , approximately chopped
30 g golden syrup
1 tsp vanilla bean paste , or vanilla extract
75 ml whole milk
1 tbsp espresso or strong brewed coffee
200 g ginger nut biscuits , approximately chopped
100 g pecans, roasted, salted and roughly chopped
15 g frosting sugar

Set a heatproof bowl over a pan of gently simmering water on a medium-low heat. Add the first five ingredients and concoct, whisking every now and then, until melted and combined. Remove from the heat and arouse in the milk and coffee until smooth. Fold in the cookies and nuts, then transmit to the fridge for 25 minutes, until cooled but not set.

Get ready a large sheet of greaseproof newspaper, and spoonful the cooled chocolate mix on to it. Use the paper to help you roll out the chocolate into a 30 cm-long x 6cm-wide record or salami figure. Twist the ends of the working papers to enclose the chocolate mix, then put one across a tray and chill until create- about five hours. Remove from the fridge a few epoches during that stage, and bun the salami again in its article wrapping, so it stops its rounded shape.

Sift half the icing sugar on to a large piece of greaseproof newspaper, then unwrap the record immediately on to it. Sift the remaining sugar on top of the salami, then use your hands to chafe the icing sugar all over the sides. Arrange on a wooden board, cut into slicings and serve.

Read more: www.theguardian.com

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