#eatrice

Ay stay out the valley curses live wildly

PILAU BIRYANI #pilau #pilaubiryani #biryani #rice #eatrice #ricelover #dailyrice #ricerice #eatriceeat #riceholic #pakistanifood #eatpakistani #indianfood #eatpakistanirice #foodaddict #foodaddiction #hashtags #food #foodloveforever #foodloveforever Isha Royal Foods (at Torcy, Ile-De-France, France) https://www.instagram.com/p/CcTZsMiPUlu/?igshid=NGJjMDIxMWI=

Steven Andreu ‘20

Rujuta Diwekar Fitness Project 2018 Week 7 Guideline - Eat dal rice for dinner. Started from 21st August 2018 This week's guideline is my favorite and was the easiest one as I already have a habit of eating dal rice for dinner. To tell you the truth when it comes to dinner, rice is a must for me otherwise I don't feel full and content. There has been only one change in this routine of eating dal rice for dinner since I started this fitness project - Ghee with dal rice which I avoided for years. That's ok... der aaye durust aaye! hahaha Rice is easy to digest, it improves sleep quality, helps smooth digestion, amazing for skin and hair, a good source of Vitamin B1, B3 which makes it good for nerves, heart and helps reduce inflammation and bloating and much more. Finally, as Rujuta said- Everyone can eat rice. We Indians eat rice with dal, ghee which makes the meal low on the glycemic index so there is a steady blood sugar response. That's why it's perfectly fine for anyone with diabetes, heart disease or any other disease, for pregnant women, for young or old, active and sedentary, thin and obese. #rujutadiwekar #rice #eatrice #dalchawal #eatricefordinner #type2diabetes #insulinresistance #diabetes #food #foodie #loveyourbody #loveyourself #weightloss #weightlossjourney #weightlossblogger #happy #lifehacks #happiness #rdfitnessproject2018 #fit #fitnesschallenge #fitnessjourney #eat #healthyeating #healthyhabits #ghee #indianfoodwisdom #indianfood #desifood #gharkakhana #nourishyourbody #nutritionist https://www.instagram.com/p/BnJlY_OAGkj/?utm_source=ig_tumblr_share&igshid=1s8lf5y2muh9u

thank you!! I hope you like it~~

#Organic lunch with some special team mates 🌿🌏 #eatrice #กินข้าว #geenkao @chompoo_korn #smallmeal (at โอ้กะจู๋ Organic Salad & Coffee)

Week 9: EAT RICE *** 3.2.15 Dolmas from the Mediterranean takeout joint on the bottom floor of my office building, at my desk, humid Monday but still no rain. Every December, my friend Michelle hosts a bountiful holiday party based on the recipes and Midwestern hospitality with which she grew up in Cincinnati.  A platter of dolmas draped in sliced lemons (harvested from a back yard tree) always inhabits the far right end of the buffet that I have helped set up many times over the years.  I agree to prep duty because I adore Michelle and get a kick out of her event logistics precision - but also because I get to scarf down a plate of dolmas in advance of the party.  They are often still warm when Michelle pulls the extra stash out of the fridge.  They are always brilliant with herbs and citrus, and deeply comforting.  We snack on them in between drinking beer, gossiping, slicing baguette on the bias, color-coding crudités, and wrapping shrimp in bacon. Michelle learned the recipe from her Ohioan mom, Ginny, who learned the recipe from her Egyptian sister- and mother-in-law.  The December celebration pays tribute to Ginny - the original Mansour hostess extraordinaire - who passed away several years ago.  I love this grand, annual memorial gesture, but also how Michelle inspires parental pride on a daily basis as a magnificent community organizer, artist, and friend. *** 3.3.15 Kimbap from John's Snack & Deli, at my desk, short exhale of Tuesday. Financial District lunch adventurers clog the sidewalk in front of John's, goading their co-workers into taking the Suicide Kimchi Burrito Challenge.  The micro bodega merges John's adaptable entrepreneurship with his mom's Korean home cooking.  John is nice-nice-nice to his customers and exacting with the women who prepare food in the cramped, makeshift kitchen behind the register.  In the summer, John occasionally leaves his post for Giants day games.  Decked out in orange and black, I'll see him walking hastily toward Market, ready to cheer on his team and forget about health inspectors for an afternoon. *** 3.4.15 Jerk chicken with red beans, rice, plantains, and salad from Caribbean Spices food truck, at a SoMA picnic table with Josh, in the late evening fog. Talking over dinner with my love is the best salve I know. *** 3.5.15 Oxtail stew and curry goat, both over rice, from Kingston 11 in Oakland, with Conrad and Willis. We drank rum punch as the band started up.  Groove locked, the music was loud enough to cut thinking and conversation by half - a welcome honing of activities.  Appetites piqued by salt fish fritters and string beans sautéed in the house habanero sauce, we moved on to bowls of rice heaped with fork-tender oxtail and goat.  Conrad's smile, warped by Novocaine for most of the evening, righted itself.  Everyone who stopped by our table to check in about how we liked the food or if we needed anything was genuinely inquisitive and kind.  They seemed to know we needed (I needed) extra care just then. *** 3.6.15 Midnight rice bowls at home. I arrived home around 10:00 p.m., after bidding farewell forever to the sweeping views and enigmatic stench of Sinbad's on Embarcadero, to three of my favorite men - my sweetheart, Mike visiting from Los Angeles, and Ian - laying down their predictions for the 2015 baseball season.  Mike, one of Josh's oldest friends, is beloved the world over for his warmth, wit, and loyalty.  Ian is our British brother.  I love these men both for the connections I have with them individually and for the straightforward, generous friendship they share with Josh. We discussed a few restaurant options for late-night dinner, but the Mission is a zoo on Friday nights.  I surveyed the fridge and got to work, cooking jasmine rice in homemade chicken stock, braising purple cabbage, zucchini, onions, and garlic in beer and yuzu vinegar, and frying eggs.  I layered bowls with rice, then vegetables, then olive oil-fried eggs and more yuzu vinegar.  We ate them with Sriracha, red wine, and Saturday's glorious, alarm clock-less dawn in mind. *** 3.7.15 Osha Thai green curry takeout with my love while he packed for New York. A few days later, we crossed flight paths in the sky. *** 3.8.15 Homemade rice pudding with whole milk, vanilla bean, and agave. A reminder of the normalizing power of cooking.