🌊 SURF 'N TURF 🏝️
-THE BORACAY ISLAND LIFE-
Author: Marian Plaino (Romania)
At a market in Addis Ababa, Ethiopia.
"Pure signal, no noise"
Credits Goes to the respective
Author ✍️/ Photographer📸
🐇 🕳️
Author: Marian Plaino (Romania)
At a market in Addis Ababa, Ethiopia.
"Pure signal, no noise"
Credits Goes to the respective
Author ✍️/ Photographer📸
🐇 🕳️
Today on🍍🌴🍃Boracay Island,
Philippines 🏝️ 
Take a closer look.
No two coral species are exactly alike and that diversity is what helps reefs survive rising temperatures, disease and other stressors.
Each close up you see here plays a different role on the reef, from building structure to providing shelter to supporting countless marine species.
Ichidagaki
📍Nagano, Japan 🇯🇵
Ichidagaki start as firm, astringent persimmons that are almost impossible to eat fresh. Their bitterness is intense, the kind that dries out your mouth instantly. Winter is what changes everything. Once peeled, tied, and hung outdoors, cold air and time slowly strip away moisture and tame those harsh tannins.
Drying is not passive. As the weeks pass, each persimmon is gently massaged by hand to soften the flesh and keep the inside from hardening. This repeated kneading creates the signature contrast: a lightly firm surface with a dense, tender center. Near the end, a pale white bloom appears on the skin. That powder is not flour or sugar added later. It is natural sugar crystallizing from inside the fruit, the clearest sign the process has gone right.
The flavor lands somewhere between dried fruit and dessert. Sweet, but calm. Floral rather than heavy. Clean, with no sharp edges. Nothing is cooked, nothing is added, and nothing is rushed. Weather, airflow, and touch do all the work.
For more than 500 years, ichidagaki have been winter provisions in southern Nagano, eaten with tea when fresh fruit was long gone. Even today, strings of orange persimmons hanging from temples and farmhouses mark the start of winter across the region. While ichidagaki now travel as far as Southeast Asia and North America, the method remains stubbornly local and manual. Each fruit is handled one by one, which is why they still taste seasonal, patient, and quietly precise.
Explore Japan: tasteatlas.com/japan
Credits: Japan - The Government of Japan
"Pure signal, no noise"
Credits Goes to the respective
Author ✍️/ Photographer📸
🐇 🕳️
Après-ski refers to everything that happens after a day of skiing, most often in mountain bars, huts, and hotels near the slopes.
The tradition developed in the Alps, where skiers would gather after hours in the cold to warm up, eat, drink, and socialize.
The focus is not on sport, but on rest and shared time.
Typical après-ski food is filling and high in calories, meant to restore energy and body heat.
Cheese dishes like fondue and raclette are common, along with sausages, stews, fried potatoes, and simple pastries.
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Drinks usually include mulled wine, punch, hot spirits, or local liqueurs.
The culture of hospitality in Iran developed long before modern Iranian cuisine took shape.
In ancient Persia, receiving a guest was tied to honor, protection, and social standing. Royal banquets followed strict codes of conduct, but those values filtered down into everyday life. Feeding someone well was never optional. It was a sign of respect and personal integrity.
That attitude still defines how meals unfold. Tea comes first, conversation follows, and time stretches naturally. The ritual of ta’arof shapes the exchange. Offers are made more than once, refusals are polite rather than final, and generosity is shown through insistence, not spectacle. The goal is simple: the guest should never feel like a burden.
Food plays a supporting role. Rice, bread, herbs, yogurt, and familiar home dishes are shared from the center of the table. Classics like kebabs or herb-based stews are present, but they are not treated as centerpieces. What matters is abundance and ease, not presentation or strict portions.
In Iran, hospitality and food are inseparable. The meal exists to slow things down, to keep people seated, talking, and returning for another small bite. History is not explained. It is practiced quietly, through warmth, patience, and the steady belief that no guest should ever leave too soon or hungry.
"Pure signal, no noise"
Credits Goes to the respective
Author ✍️/ Photographer📸
🐇 🕳️
At the gym early again this morning 🌄
"Pure signal, no noise"
Credits Goes to the respective
Author ✍️/ Photographer📸
🐇 🕳️
GM 🌄
Proof of walk this morning with Amigo and Cypher to Whitesand and Bulabog Beach ⛱️
"Pure signal, no noise"
Credits Goes to the respective
Author ✍️/ Photographer📸
🐇 🕳️
Fun, quirky and amazing stone sculptures.
by @itohirotoshi on Instagram.
💜 
Off-Road Russian Hummer Concept
. 
💜 
...Looks Like A Beast 
