Along with the picture she posted on Twitter, Kangana wrote, "Imagine to be fasting on Ashtami when parsadam in your house looks like this". #Onion started trending on Twitter. Clarifying about the onion on her plate she said, “I am fasting today if my family wants to eat a salad with parsadam let’s not ridicule them.”
A Twitter user shared images of leaf bags created by French fashion designer Jean Paul Gaultier. The leaf bag struck a chord with foodies on the internet, especially those from South Asia, where dishes wrapped in leaves are quite common.
YouTuber Gustav Johnson's 2019 tweet drawing attention to this strategy is now going viral. One user wrote, "They know the sense of urgency will make you order the items in the pictures (highest margin) without spending time to scrutinise the value. It's a tactic."
"I had a buddy at McDonald’s, a real chaotic type, who every once and a while would say "oh hey, guess what time it is... PICKLE SURPRISE!" and put a whole handful of pickles on a random cheeseburger," wrote a Reddit user. There were many such bizarre stories.
Here are some tips to deal with the second strain of Covid-19: eat a well-balanced diet including fruits and vegetables, add whole grains and nuts to your diet, consume non-veg food in moderation, limit salt intake and consume unsaturated fats, increase water intake and cut down on sugar, exercise, meditate, have a healthy sleeping pattern and wash, rinse, and disinfect objects
For example, if it gets warmer, the coffee cherry matures faster than the development of the bean, which in turn leads to coffee that is lower in quality. The suitable area for high-quality speciality coffee types which are valued for their floral, fruity and spicy notes, will likely shrink if climate change continues unchecked. Said Abel Chemura from the Potsdam Institute for
"Cooking is a win-win in terms of promoting health and reducing food waste. There is evidence that links cooking and improved diet quality. And people who cook might over time become more skilled at repurposing leftovers and being more creative with foods that are about to go to waste.” Says Melissa Pflugh Prescott, assistant professor in the Department of Food Science and Huma