In celebration of National Ice Cream Month, why not enjoy mouthfuls of creamy goodness wrapped in sweet rice dough? Typically referred to as Mochi, these ice cream balls make for the perfect summer snack coming in at only 110 calories per serving. Each ball encases exactly a scoop, perfectly crafted to serve to a group of friends out on the patio. Mochi is also a fun way to celebrate this long standing American tradition especially for ice cream lovers that want to try out something new.
A recent article on GeekDad.com discussed how even the world’s pickiest people return to the freezer for another generous helping of this chilled treat. A unique brand that’s been scooping a place out for themselves in grocery store aisles throughout the country is MyMo Mochi thanks to their quality and convenient packaging.
Did you know that United States consumes the most ice cream than any other country in the world? The majority of Americans also keep ice cream in their freezers year-round. On July 22nd (Mango Day), why not enjoy some sweet mango mochi? Visit the MyMo ice cream blog for interesting flavors and tasting ideas, and to see how the sweet taste of premium mango ice cream combined with the tender texture of dough will help anyone soak in the summer. Alternatively, the following day is Vanilla Ice Cream Day – give it that millennial twist by trying out flavors like vanilla bean. Other delicious flavors that may suit your tastes include strawberry, green tea, cookies and cream, double chocolate, and mint chocolate chip.
Eat the mochi straight out of the box or cut them up and use them to dress a variety of desserts from banana splits to ice cream cakes. The best mochi is also made with less air, making it rich both in texture and in flavor. Furthermore, choose a brand you can trust, where the fruit and eggs they use to stabilize are pasteurized using the high-temp/short-time method, killing any adverse bacteria.
Another great aspect of mochi in general is the convenience. When all you have to do is remove the treats from the box and unfreeze, it gives busy people a chance to unwind. You can enjoy them virtually anywhere, even on your way out the door to work, when you’re heading to the gym, even while you’re waiting for the cab to pick you up for an afternoon out. There’s no need to drive to the nearest soda shop every time you get the intense craving for parlor quality ice cream.
If you are ready to take your love of ice cream to a whole new level, mochi can be purchased at a variety of major grocery stores such as Safeway, Whole Foods, Kroger, and Shoprite. Why wait till the ice cream truck comes around the corner before relishing in a delicious treat this July? Instead, try mochi! It’s versatile, it’s fun, it’s shareable, and it’ll help you keep cool during these hot summer days.
Giving your top tier prospects a night to remember is part of what donor stewardship is all about when you work in the not-for-profit sector. Whether you’re hosting an annual spring gala to thank your supporters for contributing to your charity, or planning something smaller, more intimate, and exclusive, patrons need to be recognized – that’s how they’ll keep coming back.
You can throw a fun cocktail party for example to cultivate and revive your donor list while endearing new prospects to your mission. It isn’t an explicit ask, however it fosters your relationship, connecting potential sponsors, or returning sponsors to the cause you’re raising money for. It is one of the most powerful marketing tools in the not-for-profit world.
When your work is philanthropic, your donors are the life-blood of your organization especially since government funding only covers project-to-project costs, and cannot possibly begin to fund the operating fees associated with running a charitable initiative. Research shows however that among donors who were satisfied after attending an event, 33 percent made an unsolicited gift, and 35 percent of solicited donors who made a gift credited the event with why they made the gift. Fundraising events however do take a great amount of time, energy, and effort on the part of company staff, and can be challenging when event planning is not a development department’s forte.
Three things to keep in mind when throwing a cultivation event are the venue, the atmosphere and of course, the food. Why not hire a caterer that has the ability to gently guide you through all of these aspects? The Food Dudes for example are one company based out of the GTA who’ve exploded onto the scene in the last ten years, and have been recognized for their natural ability to impress through innovation. Their inventive cocktail menu — which you can check out at Thefooddudes.com — can be customized to suit virtually any diet, and includes the city’s most interesting options from truffle beef sliders to liquid nitrogen popcorn.
Their event staff possess expert knowledge of their products and protocol, are familiar and enthusiastic about food, and are uniquely qualified to work the events they cater. Furthermore, they always bring a passionate and professional attitude to the work.
If you’re looking to throw your cocktail event at a private residence, the company can bring tailor-made equipment to perfectly compliment any evening such as regal wood platters for passed apps, burner covers, butcher’s blocks and more. For larger events with extensive guest counts, they partner with renowned rental groups that allow them to accommodate those numbers. Finally, they also have a relationship with many event venues around the city that they work from regularly, from small coffeehouses like Balzac’s Roasters, to bigger halls like those found in Wychwood Barns.
For not-for-profits to be sustainable, they need to keep donors engaged, interested and invested (both financially and emotionally) in the work. By hiring a caterer for your event that will put your guests’ satisfaction at the forefront, you can feel confident in knowing the people who keep your doors open will feel cared for by you and continue to give.
For the uninitiated, Japanese curry and Indian curry may sound or even look just the same. But for curry lovers and connoisseurs, there is definitely more than meets the eye between these spicy dishes.
Definitely, the two cuisines share some similarities, but Indian curry has been around for far longer. The word “curry” itself is derived from the word “kari” of the Tamil people of India and Sri Lanka, which means “sauce” or generally denotes vegetables and meat cooked with spices.
The spread of curry around the world
The rise of the Mughal Empire by the 16th century, as well as the establishment of a Portuguese trading port in Goa, gave rise to different varieties of curry. The latter, in particular, led to the introduction of chili peppers to India from the Americas.
In turn, the concept of adding spicy sauces to boiled and cooked meats began creeping into English cuisine by the 17th century. Curry was further introduced to other cultures around the world due to British colonization. For instance, Indian workers in the British sugar industry in the Caribbean began cooking and spreading the dish in the locale.
Eventually, curry was brought into Japanese culture around the Meiji period during the late 19th century, thanks to the British who were ruling India at that time. Naturally, the Japanese developed their own way of cooking and enjoying curry, and thus the difference.
Hot, hotter, hottest
Foodies say that, in general, Japanese curry is not as spicy as Indian curry. For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.
The ingredients that go into the dish also vary. Traditional Japanese pork “katsu” or breaded and sliced meat goes well with curry, along with vegetables such as onions, carrots, and potatoes. Other meats such as beef or chicken are also used. Indian curry, meanwhile, is more varied—creamy, spicy, or vegetarian. Due to religious practices, beef is not consumed. Rather, mutton is commonplace along with chicken. Lentils are also used when meat is scarce.
In general, one might describe Japanese curry as warmer and more comforting, while Indian curry is more loud and adventurous.
Rice or pita?
Japanese curry is almost always eaten with rice. The Japanese have also developed fast cuisine, such as katsu curry, which are very popular among the working lunch crowd. It has also become quite diverse, with some restaurants offering interesting versions of Japanese curry served with other traditional ingredients such as udon or ramen noodles.
While Indians being Asian also count rice as a staple, curry is most often enjoyed with local flat bread, such as roti. However, there are a wide variety of other flat breads in different regions.
Which is better?
It would obviously be unfair to say which is better between Japanese curry and Indian curry, as each has its own unique flavor and character. They are also cooked in their own different way. It would really all depend on the curry eater and their personal preference.
In a way, Japanese curry would be a good introduction to the wonderful world of curry, in a less intimidating way. Japanese curry has the basic flavors of traditional curry. But for a full-on authentic experience, Indian curry would be the one to try for its honest-to-goodness flavors and spices.
In the end, why choose one when you can try both and enjoy the whole wide world of wonderful curry!