My fiancé and I will be eloping alone next month in Italy, and spending 2 weeks exploring the country following the ceremony. We will be wearing traditional wedding attire, have a “venue” and planner helping with details, along with photographers and a videographer. We decided to elope for personal reasons but do have family and friends who have expressed that they wish they were offered the opportunity to attend.
We would like to host a “reception” early fall to include close friends and family. This includes at most 40 people. I do not want this to come across as an homage to a wedding, more of an excuse to get everyone together to celebrate. I have a beach house / event space picked out which fits our budget, but I’m lost as to how to plan this.
We would like a cocktail reception and a catered dinner, along with a short screening of the wedding. I’m thinking about “his & hers” Italian inspired cocktails. However I’m not keen on creating a “dance” environment which seems to dominate wedding receptions. This is not to say we cannot have live music play during the cocktail reception.
How can I create a fun environment deserving of our guests who traveled and set their plans aside to attend our “reception” without filling time with dancing?
Any recommendations greatly appreciated!
Thank you

Hi, everyone. Okay, so I (26F) know that this is going to be a tall order, but if you had to organize foods based on their textures, how would you do it?
Right now, I’m dealing with PMDD symptoms, and the idea of eating just makes me think, “I have to eat, again? You’ve got to be kidding me.” My 27th birthday is next week, and I have no idea where I want to go out to eat with my family, or what I want to eat.
(PMDD is like PMS on steroids, for anyone who doesn’t know. I’m on an IUD implant since December for symptom management, but I still get some hormonal symptoms.)
Nothing is really appealing to eat right now, either mentally or physically, so I’m trying to make a list of food textures, starting first with food groups.
I’ve gotten a lot better and adventurous with food textures as I’ve gotten older, because I used to be hypersensitive due to autism. Now, the pendulum has swung in the opposite direction, in part due to depression, and any kind of food is just “meh” to me, even if it’s cooked and seasoned perfectly.
So far, I have a few descriptions for animal meat, and that’s it. On the other hand, I’ve found white fish meat to be very “flaky” and much less of a “meaty” texture than animal meat. Albacore tuna has a texture that’s very similar to chunky canned chicken.

• Crumbly: Ground beef
• Chewy: Tough beef
• Stiff: Chicken breast
• Wet: Rare steak
• Dry: Baked turkey

Fruits are tricky, because so many of them are “wet” in some way, which makes organizing them difficult. And the only thing that I could think about for broccoli/cauliflower is “al dente” when cooked or “tender” if overcooked and “crunchy” when raw.
I’m keto, so I currently don’t eat traditional bread products, pasta/rice, or sweets/desserts, apart from special occasions. But I do know that low-carb bread has a denser, chewier texture than regular American-type bread.
I know that I’m definitely having some type of hyposensitivity issues right now, because I could eat a mixed-texture food, like salad, and have a difficult time noticing individual textures.
Now, I know that don’t like grape tomatoes raw, because they “pop” when they’re whole, but cut them into pieces and then they’re fine. Similar thing with avocado because I don’t like it mashed by itself, but it’s fine when mixed with something else.
I’m trying to see what my current level of sensory perception is, and it’s not going well. I don’t know if I’m losing mindfulness/awareness or what, but I’m going to talk with my therapist about it tomorrow. Still waiting on the practice to hire a new psychiatrist.
I also started taking some supplemental zinc (25mg) on 5/16 because I’m wondering if that will improve the lack of interest in food and lack of taste satisfaction. I already take a multivitamin, but I know that sometimes, your body needs more than that. If that doesn’t show any improvement after two weeks, then there’s no harm in stopping it.

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So, if you’re just joining us, I work at a haunted zoo now. Since I’ve gotten some rest, it feels like I’ve got my head on straight, at least, so I’d like to continue where I left off.
I sat on the floor in the office after meeting the ghost until I’d settled my rattled mind (and realized I’d forgotten to ask her name, how rude is that?). I took a deep breath and got up off the floor. Walking over and falling into the rolling chair in front of the large screen of camera views, when I brought up the camera that covered the area in which I’d spotted her, she was still there, and it seemed she hadn’t moved an inch.
Sitting there, at a loss, I continued to watch her. The ghost hung around for another five minutes or so, appearing to look at a few things off-screen, though I’m not sure what. Then she walked off into the forest and left the view of the cameras. I wasn’t sure if she vanished into the ether or if she’d gone looking into the trees to look for something.
But that wasn’t the end of the job interview, so let me jump back there. It continued into what kind of animals the zoo had, with Andrew asking me how much experience I had with dangerous animals.
I took a moment to consider the question. “So, ah…I’ve been going hunting and fishing with a neighbor since I was sixteen,” I told him. “We always have to keep an eye out for gators, bears, and hogs. Then there’s snakes, of course…snapping turtles… Since I’ve lived here my whole life and been aiming for a job with wildlife for a long time, I know a lot about the animals in Arkansas in general. But good advice for all of the above is avoid them, so I’ve had encounters, but I don’t know if you’d say I have experience with them.”
“That’s fine,” Andrew said, nodding. “That’s an answer I’m satisfied with. Now, the ghost was the appetizer, Ripley; here’s the main course. To start with, the pay isn’t twenty-five an hour. It’s fifty.”
Staring in shock for a moment, I asked, “Are you serious?”
“Yeah. But that’d be weird to post online considering what applicants think we need, so I halved it.”
“That’s… Okay, why?”
“The animals are already here. You just can’t see them.”
I stared at him for a long moment, some disbelief worming its way into my expression, before saying, “Sorry, what?”
“There’s a chance you’d naturally never see them, or at least some of them,” he continued casually. “It depends on both your genetics and how long you stay on the job. I can naturally see six of them, but that’s it. Suzanne can see all of them, and more. Some are what people would label demons or ghosts. Or magic. Mostly you’d call them cryptids. The ghost was just a warm-up; I mentioned her first because it never takes more than a week to see her if you work the night shift. If you manage to handle her okay, soon you’ll be able to see the animals too. The more time you spend on the grounds, for weird reasons,” he said, wiggling his fingers in the direction of the back door, “the more you’ll be able to see.”
“So, this…this is a zoo for cryptids,” I echoed slowly. He nodded once, waiting to find out what kind of reaction I would have. I gestured vaguely around the room. “If this is a hidden camera show, will you cut me a check for showing up and participating?”
Andrew coughed out a chuckle and shook his head. “No joke. There are a ton of stories out there that have been written to death, pulverized until they’re not the Grimm stories of old and instead they’re Disney films. A lot of those stories come from what some humans have seen. There are dozens of other worlds pressed up against ours, and occasionally things come through by accident. If they’re smart, they’ll lay low and then make their way back when they can. If not, they become local folklore until someone helps them back. I’m just from London, but Suzanne is from somewhere else. She hires people like us for this zoo. Humans.”
Sighing, I shook my head. “That makes no sense. Why would she hire a muggle for a magic zoo?”
Andrew burst out laughing at that, and then waited to gather himself before he continued. “Fair point, but this is less about magic and more about animals, and you’re missing some information that will explain it. First of all, if I misjudge an employee, and they think they can make bank by outing the endangered and valuable animals we have, it’s easy to relocate the zoo.”
“Because magic?” I asked.
“Exactly,” he replied, ignoring the thread of skepticism in my tone. “That means it isn’t the end of the world if that happened, though it is a pain in the arse. But second…let me ask you a question. Speaking of reality shows, say the Discovery Channel put out a call to replace Steve Irwin when he passed. Imagine they had a line out the door,” he said with a gesture, “of people who thought they had the skill and natural talent to replace him, to take on everything he’d been doing his whole life. How many do you reckon would lose an arm, a leg, or their life, by the end of the day?”
My lips parted in surprise and I narrowed my eyes at him. “You’re saying people from…wherever…they’re just as dumb as humans, but they’re worse, because they actually think they can handle these things.”
Andrew pointed the pen at me. “Things. Exactly. You called them things. Suzanne and her friends grew up with them and would call them animals. These animals have dispositions and temperaments that we’ve studied for as long as there have been scientists. Where Suzanne’s from, they know the weaknesses of these animals, and also they’re in enclosures here, even if you and I can’t see the walls because they’re invisible things called ‘wards’. If I hire someone who’s got magic on top of all that, they’ll have almost no instinctive fear.
“Everything here is nocturnal, and every one of them is a hunter. Some of these things? Humans see them and they pass out. Not that I want you passing out, but I need someone who is scared of these things, who knows to stay out of the enclosures no matter what. Not someone who thinks they can train them to do tricks, who gets close enough for them to grab a mouthful of hair and drown them. Once, we had a night shift manager injured, and once killed, because they didn’t take these animals seriously enough.”
Thinking back to the Sea World orca incident I knew he’d been referencing, I remembered wondering how someone at that level of her profession could be so careless as I watched the video on YouTube. It made sense when he explained it like that. I hesitated before mentally throwing my hands up and going all in. “So, why put this place here, then? If they’re endangered and also dangerous, why have a zoo at all instead of just a small reserve?”
He pursed his lips, looking disappointed in me. “Ripley. You know that already. You already said as much.”
Thinking back through our conversation, I said, “The rich humans who pay top dollar to see supernatural animals.”
“Not humans,” he told me. “But people, yes, and they are rich, and they’re making donations and spending their money on a ticket here because everything we have is endangered.”
“So…”
I just let my voice trail off and my mind started to drift. Andrew remained silent, letting me do so. There’s that thing people say, ‘I believe that you believe it,’ which is just a kinder way of saying, ‘Bullshit.’ Parents say it about closet monsters. Psychologists say it to people who say they’ve been abducted and probed by aliens. I wanted to say it to Andrew.
But I also wanted a job. If it meant working overnight at an empty zoo, that was fine. When it came down to it, especially when I took the tone of our conversation into account, this was a zoo specifically focused on preserving endangered ‘animals’, and it was allegedly doing important work. Also, if this turned out to be the real deal and I started seeing the animals, I would deal with it, just like I would deal with an enclosure that had a lion or tiger or gorilla. If it came with a ghost and invisible creatures, I really didn’t see what the difference was, if I couldn’t go in the enclosures either way.
On that note, I’d like you to imagine a kid who looks at a roller coaster, watching everyone screaming and grinning as they go up and down and all around and they’re like, ‘Heck, I could do that! That looks like a blast!’
Then they get on, the first drop hits, and they realize they’ve made a terrible mistake.
“All right,” I sighed. “I can’t say I’m going to turn down a job just because it’s going to be scary. Especially not one with this paycheck.”
Andrew smiled. “Awesome. There’s an adjustment process for anyone working here, similar to a dog that gets adopted, actually. I know the general guidelines of, ‘three days, three weeks, three months’ in terms of milestones, until they finally feel they’re where they’re supposed to be,” he told me, “and you can think of your time here along those lines. I really think you’re a great fit, and once you reach the milestone of working here for three months, I’ll officially consider you our new night shift guard. And I hope you’ll stay with us for many years.”
I nodded and smiled at the flattery of an employer wanting me to work a great job for them for a long time. I’d never had a dog, but those milestones were well-known among anyone who knew animals, especially dogs. The first three days, the dog is getting to know its new digs, exploring, and decompressing. At three weeks, they’ve gotten used to their environment and are starting to get comfortable with their surroundings and the routines of the humans they live with. By three months, they know the rules and follow them, they trust you, and they feel they are where they’re meant to be. I could only hope to be so lucky.
I saw the ghost two days ago and she has yet to make another appearance (for those who are curious, I asked, and her name is Leila), and I still hadn’t seen any animals. I did hear one, though, I feel compelled to note. A growling roar sounded from the lake on occasion, echoing across the vast zoo, sending a shiver down my spine. Whatever that animal was, it sounded gigantic.
Andrew said there was apparently a group that wanted to visit for a birthday and they were offering a huge donation, so he let me know they were making an exception and that this group would be walking through the park that night. That meant I’d be watching people watching animals that, as far as I could tell, weren’t there.
It was anticlimactic. Even the three people who came for the tour just looked like people, not like aliens or something eldritch from another dimension, and I stayed in the security office the whole time. Andrew was the one giving the tour. I watched them spend about five minutes at each enclosure, the hour or so that they were there passing without incident. It was clear that they were able to see all the animals, though, since they motioned excitedly at each enclosure and spoke to Andrew, who presumably answered any questions they had.
If they could see the animals, that was that. There was still that niggle in the back of my head, from my twenty-three years of life never encountering anything like ghosts or cryptids, telling me that this was ridiculous. Waiting for someone to knock on the door, a camera mounted on their shoulder, to tell me that it was a big joke and they wanted to see how long I’d play along. But from all I saw, this was a real place with real, invisible animals.
I do carry a taser and pepper spray in my capacity as a security guard. Though it isn’t for the animals, since they’re in the enclosures; they’re actually for the rare instance of a break-in. Andrew mentioned that it had happened several times it the past, someone trying to steal an animal in the hopes of selling it on the black market. They’d been successful before, but apparently my predecessor Roger was good at his job, and mostly they left in handcuffs.
I’ll be honest, I’m not a huge fan of confrontation, but my job was to call Andrew and then confront the person, not kick their ass. That’s what the police were for, or rather, the people Andrew would call in lieu of police in certain situations.
Fifty bucks an hour. That’s the key here.
Andrew hadn’t set up direct deposit, since he was sticking with a strategy of waiting to see if I’d continue to work there once I found out myself dealing with the animals (I’ve decided I am going to just call them animals). Instead, I got an old-fashioned check after my shift every Friday. The number on the first check was delightful. I went out that evening and had a big dinner at the local diner, order my most expensive favorites on the menu and a big slice of pie for dessert.
When it came to the paychecks in general, though, I had this weird feeling of not wanting to tell my dad and brother about the fact that it was actually $50/hr. I previously mentioned that my dad, his name’s Nathan if you’re curious, works at a local grocery store. Our town has a couple food franchises, but I think its size is just short of whatever threshold Walmart uses to decide where to open. He earns $14/hr. and that’s after the tiny raises he’s gotten over the past thirteen years.
That’s not to say he’d feel bad about not making as much as me. On the contrary, he would be ecstatic for me and really proud. But, like me, he’d be suspicious. That hourly rate was the biggest hint that this was more than just a private zoo for cryptids. And as soon as that fat check cleared without problems, my dad wouldn’t be satisfied with reassurances; he’d want to come visit the zoo and look around.
I’d told him it’s a private preservation with scheduled (expensive) visits only and that it had only eleven animals, so he’d been appeased by me brushing off the idea of a visit. Also, I took a few photos of my workplace; one of the security room, one of me sitting in my chair, one photo of the many screens I watched, and a selfie where I was feigning sleep out of boredom, slouched in my chair with my mouth open in a faux snore. That let him feel like he knew where I was and what I was doing, and that I was safe.
But if I told him I was making double what he thought, my father would practically order me to quit. No job was worth my safety, he’d tell me. I was quite of the opposite opinion, however, considering how crucial any and all conservation efforts were these days. Especially with the steep extinction levels due to humans competing with other animals for space, not to mention climate change. Working in any job that helped preserve species and keep ecosystems in balance, or put them back in balance, was so important.
Then again, my father would also point out something I had realized right away: the fact was that I was working with endangered species that were not from Earth. I wasn’t helping my planet. To be honest, though…that didn’t matter to me. Especially after that talk with Andrew about why he hired a human for this job, I figured whichever dimension these animals came from had the equivalent of us, razing forests to the ground, clouding the planet with pollution, and leaving the animals with no avenue of recourse when yet more land was taken from them.
I really do hope to keep working here for a long time, though, and not just because of the money. I can’t help it; I want to know what these things were, and I want to work with them, to do the job of a zookeeper. The same way you go up to the chain-link fence to get close to a carnivore on the other side who thinks you’d make a nice afternoon snack. You just want to be closer to them, to experience that incredible, daunting feeling of being in their presence.
Unsurprisingly, it wasn’t long before I got what I wanted.
The day after we had the tour go through, I was doing my sweep when I saw the ghost again. She was sitting on a small boulder in the same area I’d seen her the first time, looking identical, blood covering the front of her slashed shirt, the wounds visible underneath. I stopped and stood there for a moment before I decided to raise my hand in a small wave.
The young woman cocked her head at me and raised a hand in the air in an imitation of my gesture, her expression showing a bit of curiosity.
She was low-key, seemingly not concerned with my presence, looking at me as a novel phenomenon in her world. I wondered what that world consisted of. Was she always here, sometimes visible and sometimes not? Or did she have another world next to ours, in the ether, where she left everything in this world behind and floated in her disembodied form? Did she still feel emotions? Was that really curiosity on her face, or was I projecting? Did she feel happiness? Fear? Did she have the option of moving on, or was she stuck here?
Many questions that I might never get the answers to. And that was assuming Andrew knew the answers, since I’d never met Suzanne Cooper and he hadn’t even mentioned that possibility. This place was clearly her baby, but I’m sure running it was a lot of work. Plus, if she was rich enough to own it, she was rich enough to have other businesses and charities to run.
When it comes to the enclosures, they’re all wrapped by a barrier of some kind, though never one that seems adequate. There was not a single place with the ugly metal weavings of a chain-link fence, and no stretches of circular razor wire. Instead, there are nice fences. Black iron, or wrought steel fencing in a similar style to the one circling the perimeter of the zoo, just shorter and with different patterns. Or a spaced picket fence, the wood stained in some tone of brown, or a split two-rail fence. As if to say, ‘This is the border of your enclosure, but we’re just letting you know out of courtesy.’
When I started to pass enclosure number seven last night, a young woman’s voice spoke, “Hello.”
I startled, unaware that I hadn’t been alone. “Oh. Hi,” I said, staring at her standing a few yards in.
She had been next to a large tree and I hadn’t seen her. This enclosure was behind a picket fence, and she walked through the large area of wild grasses and flowers that stretched across the other side of the fence. There were fewer tall grasses closer to the fence, which I guessed was because it had been tromped down by her regular pacing along it when there were visitors, or if she wanted to see the various enclosures of the zoo. Her sudden appearance was a bit weird, considering I had been expecting to see a cryptid and instead I was looking at, it seemed, an attractive Asian woman.
She wore a black kimono, the soft silk robe draped gently over her body, with beautiful patterns of cherry blossoms, more so over her left side, and red and blue birds with their wings spread. A sash wrapped around her abdomen, she wore socks and sandals on her feet, and her hair was up in those rolls that gave volume to the style.
I was no expert on any fashion, much less that of another country, so I just assumed it was all traditional Japanese clothing. Most likely, the visitors who came liked to see a certain time-honored style and that’s what she stuck with. Or maybe she played on stereotypes. That would be amusing.
“I’m Yui. It’s nice to meet you,” she spoke, arriving at the border of the fence and holding out a hand for me to shake.
I’d been standing about three yards away from her, and I’ll be honest, muscle memory tried to kick in. But I only made it two steps, my hand starting to rise, before I froze, the hand falling limply at my side. “Nice to meet you, too,” I answered, my voice quiet.
Damn. I wonder how many times that honey trap works back where she comes from.
The pleasant look on her face faded, and she lowered her hand. “You won’t shake hands with me? Isn’t that rude?”
“I mean, I kind of like my hand where it is. You know, attached to me.”
Her demure smile widened into something more amused. “I would never do something so revolting.”
Looking her up and down, as if more visual information would give me more knowledge of what she was, I asked her, “What would you do?”
“I would be less wasteful,” she said softly.
A finger of ice trailed down my spine, and I had the sudden image in my head of her grabbing my outstretched hand in an iron grip and yanking me over the fence, leaving me to sprawl on the ground. Then killing and consuming me efficiently, without a single careless step, the same way humans slaughtered pigs, using everything from the hog but the squeal. I was struck with a shiver at the idea of her consuming everything from me but my screams.
Slowly, I took one step further down the path, then another. Just as I got to a walking pace, though, I realized the woman had started walking too, in the same direction. I’d have eventually gotten to the end of her enclosure and keep going, leaving her behind, but she spoke up. “Are you leaving?”
I came to a stop, meeting her gaze again. “My job is to walk the zoo every hour. Then I’ll get back to the security room and stay there until my next walk.”
“Have you met the others yet?”
I hesitated before saying, “Just Leila.”
She blinked languidly. “That means nobody welcomed you here.”
“Andrew did.”
She didn’t reply to that. Instead, she slowly started to lean forward, and I flinched backward a few steps further as I saw insect legs start curling out from her back.
No. Not insect. Arachnid.
The eight legs ended in small ‘paws’ with tiny claws, a layer of hairs covering the leg from top to bottom, like any typical tarantula. I took two more slow steps back and my mouth went dry as the jointed legs just kept lengthening, until they were large enough to lever her off the ground.
My gaze had been on the spider legs, but my heart skipped a beat as I realized her human legs had melded together and turned into a bulging abdomen. Her skin was shifting to a carapace, eventually all the way up to her shoulders and down her arms, her fingers elongating and her nails stretching to claws. From there down, her body was that of a pale tarantula with pedipalps the size of my arms and piercing fangs in her jaws that looked like they could take my head off.
There was a moment, my vision blurring, where I was worried that I might piss myself. The part of my brain that still had its humor intact in that moment told me that I should keep an emergency set of clothes in my car, or at the very least, start wearing Depends to work.
“I show you my true form,” she said softly, her voice now raspy like an eighty-year-old after a lifelong smoking habit. “Welcome to Suzanne Cooper’s zoo. The night shift guard for many years was Roger, before he retired and the zoo moved, and I miss him dearly. What should I call you?”
I choked on my words. There was no way my throat was going to cooperate enough for me to clearly get a sentence out. Instead, I realized my legs had taken control of the situation themselves, unsatisfied with my conscious brain’s decision to stand and stare, taking steps backward. I backed up a yard, then five yards, then ten.
My mind focused on the fact that spiders don’t waste anything, and pictured my demise. I’d be wrapped in a cocoon, killed, and made nice and mushy before she had me for dinner.
The whole time, my brain was a frenzied mess, my pupils were probably the size of dimes, and I was staring at that tiny, pathetic fence between her and me. There was so much adrenaline pumping through my body that I felt like my bones were vibrating. The fence was, to my eyes, the only thing between us. The only thing keeping her from tackling and killing me. My only hope was that she’d do it quickly.
But she didn’t move. As I absorbed her innocent, polite words, the look on her face was calm, and I wondered if this was typically the way a conversation went before she devoured her prey. I wondered how many people she’d eaten. Not humans, not people from Earth, but the ones from where she came from. The fact that she doesn’t scare the shit out of those people means they’re staggeringly dumber than humans.
Finally, I rounded a corner, both relieved at having her out of my sight and worried that she would take that moment to come find me. When she’d been within eyeshot, I had at least known where she was and could run in the other direction. But I didn’t hear the sound of faint footsteps moving rapidly toward me. All was quiet, in that deep, smothering way that only an empty business in the middle of the night in small town America could be.
My hands trembling, I barely paid attention to anything but the confirmation that my surroundings were free of the colossal spider as I finally got back to the door. Grabbing the handle and letting my eyes dart around for about ten seconds and my ears prick for the slightest sound, I finally swiped my key card across the pad and went inside, shutting the door behind me and engaging the backup deadbolt.
Maybe that was why they had decided on keycards. If I was running from something and panicking, using an actual key or inserting the card like at a hotel would keep me from getting to safety considering my hands were shaking enough to mix a margarita.
Walking over to my chair, I fell into it, letting my body flush itself of terror as I looked up at the cameras. There she was, still in arachnid form, exactly where I’d left her behind that rinky-dink fence, casually looking around and slowly pacing back and forth. I stared at her as my racing heart gradually slowed, and a minute or so later she turned on her eight legs and walked back into the trees.
Whatever invisible fences the enclosures have apparently work, which is nice, because I wasn’t keen on getting killed by one of the creatures here. And that’s what brings me here, spilling out everything that’s happened so far. Because nearly passing out from terror isn’t something I wanted to deal with at work, obviously, but I keep going over what she did in my head again and again, and I feel like I reacted like a child who spotted a wolf spider on their bed. I started to worry for my overactive sense of self-preservation, at least in my capacity as an employee here.
The spider didn’t even try to hurt me, and so I was feeling a bit foolish. Even annoyed, actually, at the fact that I’d freaked out so hard and took off instead of trying to engage in at least basic conversation. I got the sense that she wasn’t at human-level intelligence, but I was never going to be able to hold any level of conversation with an alligator.
Sure, she did mention that she wouldn’t be so crass as to yank off my hand because she’d rather just have my entire corpse, but wouldn’t a wolf do the same if it was hungry? Wouldn’t any carnivore? Actually, they probably would’ve been satisfied with one of my hands. The fear here was from the fact that she turned into a giant spider. If she’d turned into Clifford, I would’ve reacted the same way, if not better than, meeting Leila.
With that, I decided I’m staying on the job. Considering how frustrated I can get with foolish people, it’s a bit hypocritical, and I’m being a bit of an idiot. But…there are definitely wards keeping them in their enclosures. Also, I signed up for creatures for another dimension, whether or not I believed in them at the time, and I will not let encountering my first one in an objectively boring way be the reason I quit.
The money is a factor, I’ll grant you. Of course it is. And I can’t spend it if I’m dead, but all signs point to surviving as long as I don’t do anything dumb. Also, yes, I’ll admit there’s a not-so-little voice in the back of my head that’s desperate to know what else is here. I never thought I’d do something like this, but finding out these things are real, I honestly do want to learn more about them.
Still, though, I decided to call Andrew at the end of my shift to ask if the pepper spray and taser I carried worked on a certain spider, as well as the other animals I’d yet to meet.
Previous

Pesto is a nutritious sauce and condiment available in many tasty variations, but is pesto keto-friendly?
Yes, traditionally prepared pesto is low in carbs and can be a great way to add depth of flavor to various keto recipes.
Discover the benefits of regularly incorporating pesto into a ketogenic diet and learn how to make the best Healthy Keto® pesto recipe.

What is pesto?

Originating from Genoa, Italy, authentic pesto sauce is crafted from simple ingredients, including fresh basil leaves, garlic, parmesan cheese, pecorino cheese, pine nuts, olive oil, sea salt, and pepper.
The name pesto comes from the Genovese word pestare, which means to pound or crush. It depicts the traditional method of preparing pesto using a mortar and pestle to combine ingredients.
Here are common ingredients used in different pesto varieties.

Common herbs used in pesto

The original pesto recipe, Pesto alla Genovese, exclusively uses Genovese basil as the primary herb due to its unique sweetness.
Basil is a delicate herb, and using the mortar and pestle instead of harshly chopping or blending with a food processor slows down the oxidation of the leaves. This not only helps preserve the sauce's vivid green hue but also enhances its flavor and aroma.
However, pesto has evolved to encompass a broader range of ingredients.
Here are some other common herbs used in many pesto recipes:

• Italian flat-leaf parsley
• Cilantro
• Mint
• Oregano

In addition to herbs, many pesto sauces incorporate ingredients such as arugula, spinach, kale, lemon juice, or tomatoes.

Common nuts used in pesto

Similarly, some recipes replace the traditional toasted pine nuts with other types of nuts to add a unique twist to the classic dish.
Here are some commonly used nuts used to prepare pesto:

• Almonds
• Cashews
• Walnuts
• Pecans
• Pistachios

Is pesto keto-friendly?

Traditional pesto is low in carbohydrates and contains less than one gram of net carbs per tablespoon. This makes pesto an excellent keto-friendly option that offers impressive flavors.
However, since there are many different pesto variations, it’s crucial to read labels to check that there are no added sugars or hidden carbs that could interfere with ketosis.
For those following Healthy Keto, a low-carb diet that focuses on nutrient-dense whole foods, checking the ingredients list is essential, as many pre-made pestos can include potentially harmful additives and preservatives.
Watch this video to discover the health and nutritional benefits of basil.
Amazing Health & Nutritional Benefits Of Basil

4 health benefits of pesto

Authentic basil pesto combines several superfoods high in nutrients, offering many potential health benefits.
Here are four reasons why you should incorporate more pesto into your meals.

1. Anti-aging properties

Research published in Frontiers in Nutrition shows that healthy fats, particularly the monounsaturated and polyunsaturated fatty acids found in olive oil, can improve brain function and help reduce the risk of cognitive decline.
These fatty acids are also vital for supporting eye health and contribute to healthier skin by improving skin barrier function and hydration.

2. Supports the immune system

According to a study published in Foods, Genovese basil is particularly rich in polyphenols, including rosmarinic and caffeic acid.
These health-promoting compounds have been linked to potent anti-inflammatory effects that support immune system function and may lower the risk of chronic diseases.
3. Potential anti-cancer effects
Key ingredients in pesto, including basil, garlic, and olive oil, are exceptional sources of antioxidants that may help lower cancer risk.
Antioxidants can counteract the effects of free radicals, thereby preventing oxidative stress, which is linked to cellular and DNA damage, a leading cause of cancer.

4. Promotes digestive health

Parmigiano Reggiano, widely considered the best cheese for pesto, contains digestive enzymes and beneficial gut bacteria, also known as probiotics.
Probiotics help maintain a healthy gut microbiome essential for nutrient absorption, digestive health, and overall well-being.
Research published in Food Technology and Biotechnology found that Parmigiano Reggiano also contains oligosaccharides, which act as a prebiotic food source for beneficial gut bacteria.

Store-bought vs. homemade pesto

Italians will be the first to tell you there's no comparison between store-bought and homemade pesto sauce.
Pesto is a delicate sauce that’s best consumed fresh, as its flavor and quality can deteriorate quickly, becoming bitter and dull as the enzymes released from basil oxidize.
To help extend pesto’s shelf life, store-bought versions often contain preservatives and additives that can negatively impact the flavor and quality of the sauce and may harm your health.
Additionally, many store-bought pestos will substitute critical ingredients, such as extra virgin olive oil (EVOO), cheese, or fresh garlic, with cheaper alternatives or omit them entirely, leading to a bland or unpalatable flavor and a significantly lower nutritional value.

How to choose the best store-bought pesto sauce

Homemade pesto sauce is always preferred, but if you don't have time to make it, the best premade pestos can often be found in the refrigerated section.
Look for pestos that don't contain artificial preservatives or low-quality ingredients, such as sunflower oil or potato flakes. Instead, opt for certified organic and non-GMO products that use high-quality oil and real cheese sourced from grass-fed and pasture cows.

Keto-friendly pesto recipes

If you're looking for a way to add extra flavor to your keto meals, look no further than pesto. Chicken, fish, steak, and most vegetables pair exceptionally well with this tasty and versatile sauce.
Here are some delicious keto-friendly pesto recipes:

• Sun-dried tomato pesto dip
• Vegan keto pine nut pesto
• Vegan mint pesto and veggie bowl
• Keto creamy basil sausage casserole
• Macadamia nut and parsley pesto vegan bowl

To complete your pesto experience, try experimenting with keto pasta recipes.
Zucchini noodles, keto gnocchi, and keto egg noodles are excellent low-carb pasta alternatives that work well with keto pesto sauce.

Tips to make the best pesto sauce

Here are some tips on how to choose the best ingredient to make a nutritious and flavorful pesto at home.

Parmesan cheese

Opt for authentic Parmigiano Reggiano, an Italian staple that’s been in production for over 900 years.
Known for its rich, nutty flavor and granular texture, Parmigiano Reggiano undergoes a meticulous aging process and adheres to stringent production standards, ensuring its authenticity and superior quality.
The Parmigiano Reggiano standard guidelines underscore a commitment to natural production, prohibiting additives and ensuring cows are fed local forage.
This approach not only guarantees the cheese's premium taste but also preserves essential nutrients and probiotics.

Olive oil

Select only pure cold-pressed EVOO. Many olive oils on the market are diluted with cheaper oils that compromise flavor and can introduce harmful ingredients that may negatively impact your health.
In addition, evidence published in the Asia Pacific Journal of Clinical Nutrition summarizes, "phenolic content of olive oil is reduced by chemical extraction and refining."
By prioritizing cold-pressed EVOO, you ensure your olive oil is rich in flavor and health-promoting properties.

Fresh Genovese basil

Harvested during early growth stages to ensure optimal flavor, Genovese basil is the prime choice for making basil pesto.
As Dr. Berg explains, "Basil has some amazing health benefits. It’s loaded with vitamin K, manganese, and flavonoids, which can help support healthy bones, blood clotting, and skeletal health while offering potent anti-inflammatory properties.”

General Information

• Release date: May 23, 2024
• No. of players: Single System (1)
• Genre: Role-Playing, Adventure
• Publisher: Nintendo
• ESRB rating: Everyone
• Supported play modes: TV mode, Tabletop mode, Handheld mode
• Game file size: 5.1 GB
• Supported languages: Dutch, English, French, German, Italian, Japanese, Korean, Simplified Chinese, Spanish, Traditional Chinese

Overview (from Nintendo eShop Page)

Join Mario and friends on an epic paper adventure
A classic story unfolds on the Nintendo Switch system.
Collect the Crystal Stars before the bad guys do
The X-Nauts are after the treasure behind the Thousand-Year Door! With a map from Princess Peach—and the help of a few locals—Mario must journey through a colorful world made of paper to find it first.
The stars of the show
Surprises abound in this deep and engaging tale, where everyone’s got something to say and it’s often not what you’d expect! Here are just a few of the colorful characters you’ll encounter along the way.

• Mario: (A man of few words, Mario rarely speaks and prefers to let his hammer do the talking.)
• Peach: “I cannot believe this! You X-Jerks kidnapped me before I could even begin to enjoy my vacation!”
• Bowser: “Princess Peach and the legendary treasure will be MINE!”
• Goombella: “My name's Goombella. I'm a junior at the University of Goom. Nice to meet ya!”
• Koops: “My tummy's getting upset... Let's find the guy in charge before I lose my nerve!”
• Madame Flurrie: “I shall ever love the stage! I must feel the spotlight shine on me again! I MUST!”
• Yoshi: “I can hold my own! I'll swallow any opponent whole, honest! Just leave it to me!”
• Three Shadows (Beldam, Marilyn, and Vivian): “Mmmmwee hee hee hee! Time to go to work, lovelies!”
• Lord Crump: “OK, you pests! One pummeling, coming up...with extra fists!”
• Grodus: “All will kneel before the X-Naut regime! And then I, Grodus, will build a new world!”

Know when to fold ‘em
Master your badges and timing-based attacks to impress the audience in a theatrical twist on turn-based RPG combat. Make use of all the abilities that come with being cursed—er, conveniently made of paper—like folding into a plane to cross big gaps or turning sideways to slip through narrow openings.

• Badges: Earn and equip badges to customize your stats and abilities.
• Special Moves: Collect Crystal Stars to unlock powerful moves.
• “Cursed” Abilities: Find a Black Key to unlock a chest and get “cursed” with abilities that turn Mario into a plane, a tube, a boat, and more!

Leaf through a storybook world
Explore a colorful paper world with charming characters in every fold.
A classic turns the page
Twenty years after the original game on the Nintendo GameCube™ system, this version for the Nintendo Switch™ system has revamped graphics, an updated soundtrack, and gameplay additions like updated quick-travel pipes and a Partner Ring to swap characters in a jiffy.

Reviews

Aggregators

• Metacritic - 90
• OpenCritic - 90

Articles

• COGconnected - 90 / 100
• Checkpoint Gaming - 9.5 / 10
• ComicBook.com - 4.5 / 5
• Console Creatures - Recommended
• Daily Mirror - 4 / 5
• Digitec Magazine - German - 4 / 5
• Enternity.gr - Greek - 10 / 10
• Game Informer - 8.3 / 10
• Glitched Africa - 9 / 10
• God is a Geek - 10 / 10
• IGN - 9 / 10
• Nintendo Life - 9 / 10
• Press Start - 9.5 / 10
• SECTOR.sk - Slovak - 8.5 / 10
• Saudi Gamer - Arabic - 9 / 10
• Spaziogames - Italian - 8.2 / 10
• Stevivor - 9 / 10
• TheSixthAxis - 9 / 10
• VGC - 5 / 5
• Video Chums - 9 / 10

^{This list was last updated via exported from OpenCritic at 9:57 AM ET}
Cheers,
The /NintendoSwitch mod team

Wanted to share my top 5 recommendation list. Having lived here for about 30 years, here are the best spots to visit, whether you're traveling or a local. I've included a range of options from cheap eats to fine dining.

1. Chef Tally's - I've binge eaten at least 50+ jamaican restaurants, and while this isn't your typical traditional jamaican spot, this is hands down one of my favorite places in south Florida. I dream about the chicken here. It's always a candidate for my "what should I eat this weekend" thoughts.
2. Mila Sunday Brunch - $95 for all you can eat cinco jota jamon iberico, black caviar, and a ton of other creatively prepared dishes. I've had a few of the other brunchs in south florida, like edge, novikov, etc. but this one gets the thumbs up because they actually have more unique spreads and appetizers. Pro tip, they have a cheese wheel pasta and mojito station outside. Did I mention the price includes unlimited champagne and rose?
3. Palacio de los Jugos - this is a staple of south florida cuisine. I might get some flack for having this on my list, but amongst all the cuban and latin spots I've been to across Hialeah and Miami, I always find myself back here grabbing a meal for like $7 and juice for $3!
4. Stubborn Seed - I haven't gone since they've gotten their Michelin Star, but I used to frequent this place. What sets the tasting menu at stubborn seed apart in my opinion is the almagamation of dish pacing, food sourcing/creativity, and lineup of ingredients. I don't think there's a singular dish that really sets this restaurant apart from the rest of the modern fine dining options, but more so a extremely well presented and curated dining experience.
5. Anita Gelato. This spot recently opened in Aventura coming from NYC. It's not a super traditional italian/argentiniam gelato, but the flavor combinations are the best I've ever had. And it's not too sweet. My favorite ice cream/froyo/gelato spot amongst the hundreds I've been to in SoFlo.

Honorable mention goes to Kaeru Sushi for bringing great quality japanese food for an affordable price.* A little extra. South Florida has EXCELLENT latin american food(peruvian, argentinian, columbian, etc.), mediterranean, israeli/jewish delis, italian, caribbean, and much more. I highly recommend checking out any of the above cuisines. DM me if you'd like any specific recommendations.
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Hey guys, years ago I stayed with this family on a dairy farm as a farmhand when I was travelling around europe. The lady I stayed with fed me this incredible, fairly dense cheesecake. It was pale yellow if I remember correctly with a pale interior.
She made it with farmers cheese (just fresh cheese curds, like twarog in poland) as opposed to cream cheese and it was honestly the most delicious cake I've had. Now we didn't really stay in contact and I no longer have their contact info so here I am begging you guys for a recipe.
First off I don't even know if this is actually a traditional latvian dessert but since I was given it by a latvian farmer in rural latvia I would think it's at least from one of the baltics.
Secondly I've found numerous recipes online off various latvian/baltic cheesecakes but most of them have 0 reviews and are on english websites so I just don't really trust them and I really want a tried and tested authentic recipe.
If the description sounds familiar and you have a recipe I would love to have it if you can be bothered to give it.
Sincerely,
a dude who has been thinking about the same cheesecake for 6½ years

For those who embrace a plant-based lifestyle, dining out can sometimes be a challenge. However, South Indian cuisine, with its rich array of naturally vegan-friendly dishes, offers a delightful solution. In Edmonton, the best Indian restaurants provide authentic South Indian lunch buffets that cater splendidly to vegan diners, offering a feast of flavors that are both satisfying and healthful.

The Vegan-Friendly Nature of South Indian Cuisine

South Indian cuisine is inherently plant-based, utilizing a plethora of vegetables, legumes, and grains, along with an exquisite array of spices and herbs. This culinary tradition lends itself perfectly to vegan diets, making South Indian lunch buffets a paradise for those seeking delicious vegan options. Let's explore some of the vegan delights you can expect at these buffets in Edmonton.
1. Starters to Awaken Your Palate
Kick off your meal with an assortment of vegan appetizers that are both crispy and flavorful. Medu Vada, deep-fried lentil doughnuts, are a popular choice, crispy on the outside and soft inside. Bhaji, vegetable fritters coated in chickpea flour batter, offer a crunchy, savory start. These starters are often served with coconut chutney and tomato chutney, both of which are vegan and packed with flavor.
2. Soups: Sambar and Rasam
Sambar and rasam are quintessential South Indian soups that are vegan by default. Sambar is a lentil-based stew with vegetables and tamarind, providing a tangy, hearty flavor. Rasam, a thinner, spicier soup made with tamarind juice, tomatoes, and a unique blend of spices, offers a refreshing, palate-cleansing experience.
3. Main Courses: Rice and Beyond
South Indian lunch buffets feature a variety of rice-based dishes that are vegan-friendly. Lemon Rice, a tangy rice dish seasoned with turmeric, lemon juice, and mustard seeds, is a refreshing option. Tamarind Rice, infused with the rich flavor of tamarind and a mix of spices, and Coconut Rice, with its delicate coconut aroma, are other delightful choices. Additionally, Pongal, a savory blend of rice and lentils with black pepper and cumin, is a must-try.
4. Curries and Sides: Flavorful and Nutritious
A plethora of vegetable curries and sides await vegan diners. Avial, a mixed vegetable curry cooked with coconut and seasoned with curry leaves, is both creamy and flavorful. Kootu, a stew made from vegetables and lentils, and Poriyal, a dry vegetable stir-fry with mustard seeds and grated coconut, are staples that highlight the best of South Indian vegan cuisine. These dishes are not only nutritious but also bursting with authentic flavors.
5. Dosas and Idlis: Vegan Classics
Dosas and idlis, two iconic South Indian dishes, are typically vegan. Dosas are thin, crispy crepes made from fermented rice and lentil batter, while idlis are steamed rice cakes. Both are usually served with sambar and a variety of chutneys, making for a satisfying and wholesome meal.
6. Desserts: Sweet Vegan Treats
Even South Indian desserts offer vegan-friendly options. Payasam, a sweet dish made from rice, coconut milk, and jaggery, is a delightful way to end your meal. Another option is Coconut Barfi, a rich sweet treat made with grated coconut and sugar, often garnished with cardamom.

Best Indian Restaurant Edmonton: Vegan Dining Destinations

For those seeking the best Indian restaurant in Edmonton to indulge in these vegan delights, several top-rated establishments stand out. Savoy’s South Indian Kitchen, Namaste India, and South India Delight are known for their authentic South Indian cuisine and extensive lunch buffets. These restaurants are dedicated to offering a variety of vegan options, ensuring that plant-based diners can enjoy a full, satisfying meal.

Conclusion

South Indian lunch buffets in Edmonton provide a perfect dining experience for vegan enthusiasts. With a wide range of naturally vegan dishes, from hearty soups and flavorful rice dishes to delicious curries and sweet treats, these buffets showcase the rich culinary traditions of South India. Whether you are a lifelong vegan or simply looking to explore plant-based options, the best Indian restaurants in Edmonton offer an authentic South Indian cuisine experience that is sure to delight your senses and satisfy your appetite.

I grew up in a family where black is a color not a certain lture not anything more than a color. That's how I was raised. I specifically was raised to think black and white Americans have the same culture. There is no difference between the two of us. We literally come from the same families with the same surnames. The same traditions. The problem with this is black is a color. And that was the problem. Because even when I was 2 years old I was taught my colors. And I knew that I was not black like my color wasn't black my color wasn't the same as my mom's family. Even then my family would get angry and aggressive when they realized I didn't view myself as black because we had clearly very different skin tones as a child like a toddler I was between a Fenty 260-295 I was a clear medium hue not at all the same as my family who were a Fenty 420-470/480. I viewed dark skin as different and it didn't help. To tell me that that was what I was supposed to be or what I was supposed to want to be or supposed to love more than myself. If anything that made me actually look at it more with resentment. Because I wasn't allowed to be myself I wasn't allowed to love myself as I was. Because I had dark skinned black people telling me they were the standard of phenotype and that to be black was to love their skin tone not mine. Who wants to be a part of anything where they are not supposed to love themselves? If you feel any positivity towards yourself that in itself will be repellent. So since I was young I always felt out of place.
As I got older it got worse. Because then black people got desperate. And they would try and say now I don't have the features I don't have the skin tone and I don't have the hair texture like black people. So the things I have left were short hair. And they would claim I was ugly. So basically they wanted me to identify as black because I had short hair and was ugly. Who would accept that they're ugly one? And secondarily who is going to identify with people who are literally saying that about themselves?
That's the whole issue with me I could never come together on anything. It was always if anything let's tear you down. And make you feel lesson. And hope so that makes you feel more black. And that never made much sense to me. One because I didn't grow up in a poor black neighborhood. I grew up actually in a poor White neighborhood. So being low to me didn't mean to raise. Because I've seen it in all colors. It's just always been all these methods of not being better. But can we come together on actually something tangent.
That's been my issue since I was 2 years old. What can we come together on racially that is actually tangent. I have nothing. And that is the issue. In regular life I'm not perceived as black unless I wear a wig in Latino neighborhoods they speak to me in Spanish with my natural hair. With a wig especially obvious ones I'm actually viewed as more black because my hair is assumed to be tighter than it actually is. My real hair is 4a so it has visible curls in it.
Add to all of this. We have to layer and racism. And it's always been an issue. Because why would someone try to align with people experience the racism but not the community. And also not be seen as a real one. Because it through the day-to-day life you're not the standard. Dark skinned black people are standard black people. So any experience you have with racism isn't even valid. Any dark skin black person can come forward. And say that that's not even real. They can completely invalidate your experience. Because they can claim that they didn't experience that. Or that it's not actually racist. Because they're the real black person.
My mom who is a dark skinned black woman has always hated me for these reasons. It is a deep-seated hate for some people who are so called Oreos because of the stereotypes that come with it. I was always taught by her to feel inferior to her. She'd try even go to extreme lengths by trying to call me a man. And I've noticed dark skinned black women would wish I was a man even so much of the time and they'd literally hate my existence.y mother was no exception but I saw how racist people viewed me and told me the more I was like my mother the less human the less female the less valuable I was. When you're not even naturally that way. What does that encourage you to do? I only look more like my mother when I tan. But I don't when I'm naturally what I am. Since my father was light and so was his mother since they are creole origins.
So when I turned 30 I realized I wasn't going to hinder myself hurt myself and hate myself by calling myself black anymore so now I identify as white and am investing in transitioning completely with make up eye contacts and still figuring out what to do with my hair. I've removed most of my tan and am back down to Fenty 260 I was originally Fenty 370-390 range.
I will never admit again that I'm black and will always say I'm white right now I'm Turkish until I get down to Fenty 210 when I want to identify as Italian American or Greek American etc....
It's been ok so far I just need to change my job and housing and it will be perfect because everyone around me will just know me to be white.