Download Obo Na Sugar By Nico Gravity [HOT]
Maegan Ilagan
Freeze your glassware (flute, coupe, regular wine glass, all good). Now take your shaker. (Hi by the way! Everyone have good Christmases?) In the bottom of the shaker, muddle your sugar syrup, lime and mint. Then introduce the rum, bitters and a shovelful of ice and shake well. Fine strain (i.e through a tea strainer/sieve) into your chilled glassware and top with sparkling wine. A lime twist garnish feels right.
Anyhow: I chose the cocktail above as I felt champagne was in order\u2026 good riddance 2020! But I wanted something fresher, something more transporting than your usual Champagne Cocktails and French 75\u2019s. Hence: the Old Cuban. It\u2019s actually fairly new, one of Audrey Saunders\u2019s modern classics (see the 50/50 Martini). Essentially, it\u2019s a Mojito Royale, a minty rum drink topped up with champagne. Lime is movement; sugar is silliness; rum is soulfulness; bitters is going that bit deeper; champagne is saying too much; mint is beginning afresh, afresh, afresh. I drank one or two last night, as per my own accidental tradition of getting a bit over-pissed on New Year\u2019s Eve Eve - and, well, for a few moments at least, I felt like everything was fizzy and fun again. I also made a small promise for my own domestic NYE tonight: we\u2019re dressing up - black tie - and we\u2019re dancing. Why not?
The theme this week is simply 2020, a bumper list of some of my favourite songs of the year (though for decorum\u2019s sake, I omit that song). I like to do this each year. Though please note: this is not necessarily a party playlist - I don\u2019t know if you noticed, it wasn\u2019t necessarily a party year - more of a New Year\u2019s Day walk type playlist. But given that my playlists usually find their centre of gravity around 1956 or so, I wanted to finish up with something contemporary, something RIGHT NOW. (A couple of reissues excepting). Hopefully there\u2019ll be some new discoveries in there for you too.
Taunts are a feature in nico's nextbots. It was introduced on January 27, 2023 along with 10 new nextbots: maxwell, noob, stalkbot, scopophobe, baldi, louie, stuert, follower, reverse follower, and babel.
'sponge' originates from an animated gif from a deleted tweet made by (now privated) Twitter user @Trussive of a 3D model of Spongebob Squarepants performing one of the many Hip Hop Dancing dance animation presets from Mixamo. Known more commonly as "spongePls" or simply "spongeDance", it is frequently used as an animated emote on Twitch.tv extension BetterTTV. The music played while using the emote is a short remix of "Lady (Hear Me Tonight)" by Modjo (curated by nicopatty specifically for nico's nextbots), based off of this video of the gif from an unknown Twitter user.
'california gurls' comes from a paid emote called "Shake It" used by the Counselor players in the multiplayer survival horror game Friday the 13th The Game, equipable by those that have purchased the Emote Party Pack 1 DLC. The inspiration for the usage of the Katy Perry song "California Gurls" (remixed by nicopatty to include the 'nico's nextbots' motif) comes from an edited viral clip from the game itself of multiple players using the Chad Kensington character, and performing the aforementioned emote surrounding the player controlling Jason Voorhees while they're knocked down periodically.
'smug' is based on an emote performed in platformer-adventure game A Hat in Time. The protagonist, Hat Kid, is seen dancing swiftly to the tranquil in-game song Peace and Tranquility (which is what nico's nextbots's emotes description and music also references) with a sly look on her face. You will see this in game when you fail enough times in the Death Wish mode, asking if you'd like the difficulty lowered during one of the modes challenges for an exchange in Pons, the in-game currency used in the platformer for various purchases. Dancing like shown is also possible by pressing both emote buttons in the game.
'garry' originates from Garry's Mod, nico's nextbots's main source of inspiration. The emote depicted in game is the 'default dance emote' when the player types 'act dance' into the game's command console, or other community-implemented means. The description of the emote in nico's nextbots references this method.
'shuba' originates from a short dancing animation GIF depicting Hololive VTuber Oozora Subaru dancing with a small duck wearing a hat similar to her own, created by a Twitter user @KS_wktk. The animation quickly blew up online where people would implement different songs to the animation, the most popular instance being "Hey Ya!" by Outkast. The song heard in the emote in nico's nextbots is a short instrumental remix of that said song.
sturdy v2 originates from a dance routine video by TikTok performance artist and cosplayer @pinkmandalorian/Eia Starr, with animation provided once again by known nico's nextbots contributor Dani.
Very different recipe, but delish. Love the piloncillo so much more than the cinnamon and sugar. You could make different variations of flavor, like add the orange liquor or even add a star anise to the water.
A bit time consuming but worth the time.
Sarah,
I had an abundance of (sand) pears this summer. They came early and in profusion. I canned a variety of jams and sauces and decided to take a stab at fruit vinegars. One batch I made all natural. The other I use a apple cider bump. The experiment started in August. I strained all the fruit scraps a month ago and have let them rest -well ventilated. This morning when I moved them into the kitchen in prep to strain/seive and bottle, I dislodged the mothers, which fell to the bottom of the glass jars. This made tasting easier. Both solutions are quite MILD and do not have a particularly vinegary flavor. I am not sure if I should feed them and wait another 2 weeks? And feed them with what? I still have some pears high on the tree, so I could use fruit. I did not add any sugar to the original set-ups. I'd appreciate any guidance. I am a master canner but this is my first foray into vinegar.
Hi Lisa,
Your vinegars might just need to ferment longer! Depending on how much sugar the fruit has and the temperature you ferment, the times can vary a lot. If it were me, I'd just let it keep going (with the mother). You could definitely add more fruit to punch up the flavor or infuse more sugar. Also, homemade vinegars generally aren't quite as acidic as store-bought (that's why they're not safe for canning). I hope it turns out delicious for you!
HI, I have been searching for an article like this for a while - I started the ferment about 3 weeks ago and it is so exciting to observe the transformation! I did 3 types = Dehydrated Blueberry, Apple and Dehydrated GOJI Berry! The Goji is the most active, it has the most natural sugar content, but also a beautiful color. My questions is, the berry seems to have kind of evaporated... or melted... and the seeds are floating around. There was the white film you mentioned and a pink cloud (guessing mother?) - it smells a bit "yeasty" - is that what the white stuff is? Is it dangerous? It seems some fermentations use yeast as a starter... If I just wait long enough and let it do it's thing... should I just expect it to goto that stage two?
What do you think? It's so pretty I don't want to dump it. ? The blueberry is gorgeous too! Thanks for this post!
I found a hawthorn chutney recipe with raisins. I'll use the stewed hawthorn apples for that, and start picking more hawthorn apples to try to make vinegar. Thanks for the vinegar recipes that I can make without adding any sugar, the way they did it in the old days.
Hi David! Thanks for your question. This process relies on natural sugars in the fruit, and our guess is that the lemons just don't have enough natural sugar to make this work. You'd probably need to add sugar to the liquid. But we haven't personally tested a version like that yet, so can't tell you for sure how it would go. Sorry about that!
Thank you for this guide. I'm currently making a Mango vinegar, it has gotten pretty cloudy and I've been stirring everyday as I didn't use the glass weights to keep the fruit down. My worry is that as I was mixing today the liquid feels thick... I've been goodgling everywhere and can't find a reason as to why. And so I stumbled upon your page. Which is awesome btw! As silly as this may sound how would I know if there's mold growing? And is the thick cloudy water normal? Any advice would be great. I used 1 qt, 1/2 cup sugar 1 very overripe Mango (most likely began naturally fermenting as it tasted like alcohol) and distilled water. T.I.A.
Cream the butter and sugar together, then add the flour and oatflakes. Roll into sausage shapes, wrap in clingfilm and rest in the fridge. Cut into 1cm thick discs and place on a baking tray. Bake in 150ºC oven for 15 minutes.
Mix the cream and milk. Bring to the boil with the ginger. Whisk the sugar and egg yolks together. Add the boiling milk and cream to the sugar and egg mixture. Bring back up over a medium heat, stirring all the time until the custard starts to thicken. Strain and allow to cool and when cold, churn in an ice cream machine.
Prepare the meringue by whisking the eggs and vinegar for about five minutes until you have stiff peaks (the vinegar will not add a detectable flavour to your pie, but it will make the peaks of the meringue simultaneously crisp and chewy, like a baked marshmallow), adding the sugar a tablespoon at a time as you go. You should end up with a very stiff, glossy mixture.
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