... sort of cheese, the one they made with the milk from the ewes and goats. The women had their berths behind a screen, whereas a wood fired stove stood in the middle of the tent, with a big cauldron brim-full ...
... in the first months. Later, a trickling trade between the camp and the village came into being – another witness recollected – because the prisoner exchanged the bread of their abundant ration for milk ...
... milky light inundating wind-swept coastlines of little appeal for the southern European; an expanse of water tinged in colours picked from a palette of washed-away greys and pale blues; a sea that is too ...
... associations and entities that flock around in order to milk it of the most money they can. The case of company associations is emblematic of a dysfunctional system: they are the ones that appoint the ...
... in the centre of the hut sending wafts of smoke up in the air that were magically absorbed by the thatch and released outside like a milky aura that envelopes the conical roof. I took out my camera and ...
... the fire, while the fresh ones in the plastic wrapping grew fewer and fewer. After a while my mouth felt parched and it became necessary to sip tea, sometimes with milk, sometimes black, but always abundantly ...
... a supply of organic farming produce, high-quality milk, free range eggs, and OGM-free products, just to name a few. I myself tend to buy organic eggs for instance, which are supposed to guarantee animal ...
... a plastic container, which he described as a dog’s bowl, I joked saying that was just what he wanted. For breakfast he didn’t eat anything: milk was not vegan food, tea or coffee were guilty of containing ...
... the Long March. I wasn’t so motivated to visit, but to my great surprise I found that they didn’t charge admission – a rare instance in China where you are constantly milked by greedy local governments ...
... of misgivings, but in the end am I not the first to profit by the situation? I bought an avocado to make a milk shake and drank it at home together with the Moroccan melwi and baghrir that I’d found on ...
... visit dated back to a long time before, but I could find my way around, recognise the places, and easily get back to the Cremcafé bar where they make the mythical milk shakes that we died for.
However, ...
... years. For example, after those breakfasts of milk coffee and a croissant, he used to walk down to the institute, where the teacher’s resounding voice would fill the next four hours of his day. He remembered ...
It was a long ride. The road crossed three valleys, which implied getting over as many ridges. We crossed a river of milky glacier water coming down from a valley that I yearned to discover, but could ...
... time in Ethiopia recently, I know well how people are expected to abstain from not just meat, but also eggs and milk every day during Lent and on Wednesdays and Fridays the rest of the year.
Not ...
... the recipe's advice to let the dough rest for 30 minutes in a cool place.
With ricotta cheese, milk and egg yolks I prepared the mix, to which I subsequently added the cooked wheat, the aromas and the ...
... of the rich Alpine pastures in the summer. There the prized Alpine brown cow yielded the butter-rich milk, later to be transformed into wheels of delicious cheese. In winter the pastures turned into snow ...
... Him I would say my prayers on mammoth beads; If bowing before stone images unveiled Him A flinty mountain I would humbly worship; If by drinking milk the Lord could be imbibed Many calves and children ...
... a fog is flowing over from one valley into the other. The altitude of Rohtang La is 3,978 m. We are now in the milky white of a thick fog of clouds lit by the sun. The visibility is poor. I see emerge ...
... won't be with butter because I feel I've had enough for today. But luckily it's only with milk. I try to converse on general subjects with my host, but we can't go beyond a certain point because of language ...
... shepherds living in stone huts, together with the cattle. They transform the milk into curds, then into fresh cheese, and slice part of it to dry in the air, obtaining a sour-tasting cheese. No sooner ...