‘Crispy Outside, Tender Inside’ K-Chicken Draws Crowds to Korea Pavilion… “Can I Feed This to My Child?” China Pavilion Nearly Empty [On the Ground] https://www.diningandcooking.com/restaurants/53811/ #Economy #FinancialNews #fnnews #KoreanRestaurant #KoreanRestaurants #news
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31 results for “CRISPP_PolPhil”
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Crispy Portuguese Fried Green Beans with Beer Batter #bakeafter #bake #cooking #food #foodie #foodporn #instafood #homemade #yummy #foodlover #recipes #recipe #baking #pastry #culinary #delicious #yum https://bakeafter.com/recipe/snack/crispy-portuguese-fried-green-beans-with-beer-batter/
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A chilly crisp morning on our trail. Yellow leaves are now more dominant as the foliage season draws near the end.
📍 Sweetwater Creek State Park, GA
#dog #dogs #DogsOfMastodon #AdoptDontShop #rescuedog #photography #FujiFilm #park #leaves #trees #autumn #hiking
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Easy sheet-pan dishes (crispy gnocchi with sausage and broccoli) and smaller options (roast chicken with plums) for a cozy dinner with friends. #food #thanksgiving #sheetpan
Posted into FlipFood Mag @flipfood-mag-Econopass
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49ers News: What a crisp autumn Saturday to make a trade https://www.rawchili.com/nfl/1048181/ #49ers #Football #GoldenNuggets:SanFrancisco49ersDailyNewsRoundup #NFL #SanFrancisco #SanFrancisco49ers #SanFrancisco49ersNews #SanFrancisco #SanFrancisco49ers
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The Ninja Crispi DualZone air fryer earns its price tag with clever design, great features, and excellent cooking
Why you can trust TechRadar We spend hours testing every product or service we review, so you can be sure you’re buying the best. Find out more about how we test. Ninja Crispi Dualzone: 30-sec…
#dining #cooking #diet #food #Cooking
https://www.diningandcooking.com/2882602/the-ninja-crispi-dualzone-air-fryer-earns-its-price-tag-with-clever-design-great-features-and-excellent-cooking/ -
‘Smoky bacon’ crisps and ‘chicken’ Pot Noodles could soon disappear from UK supermarkets
Our favourite snacks get be about to get a makeover (Picture: Susannah Ireland/ AFP/Getty) In bad news for…
#EuropeSays #Britain #Europe #EU #UK #EuropeanUnion #fastfood #Food #Foodie #lifestyle #Supermarkets #UnitedKingdom #Walkerscrisps
https://www.europesays.com/britain/160920/ -
🔬 In Vivo CRISPR Base Editing of ANGPTL3 for Durable Lipid Lowering
Read the full story at the source.
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Aesculus hippocastanum 'Crispa'. https://images.wur.nl/digital/collection/coll5/id/423/
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Balah el-Sham: Egyptian fried pastries that are crisp at the edges, tender inside and soaked in lemon-and-rose syrup.
Their name means “dates of the Levant” — a reference to their shape, not their ingredients. A choux-style dough is piped into hot oil, then dipped while still hot into cooled syrup. Finish with chopped pistachios.
Full recipe: https://www.worldfoodwine.com/recipe/balah-el-sham-fried-dough-in-syrup
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https://www.europesays.com/britain/160920/ ‘Smoky bacon’ crisps and ‘chicken’ Pot Noodles could soon disappear from UK supermarkets #EuropeanUnion #FastFood #Food #Foodie #lifestyle #Supermarkets #UK #UnitedKingdom #WalkersCrisps
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🧬 GMO foods are not one technology.
A Bt crop, herbicide-tolerant soybean and CRISPR-edited tomato involve different biological changes. Safety should be assessed case by case: what changed, what does the trait do, and what evidence exists?https://www.nexthorizon.space/2026/10/gmo-foods-explained.html
#GMO #GeneticEngineering #CRISPR #FoodScience #Biotechnology #Biotech #Science #SciComm #Biology #Genetics #Agriculture #FoodSafety #Health #Research #GeneEditing #Crops #SustainableAgriculture
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This green bean casserole combines fresh green beans, a homemade Parmesan mushroom cream sauce and crispy fried onions. A cozy holiday side dish! #food #greenbeans #thanksgiving
https://www.gimmesomeoven.com/green-bean-casserole/?utm_source=flipboard&utm_medium=activitypub
Posted into FLIPBOARD EXCHANGE FEED 🗞️ @flipboard-exchange-feed-Econopass
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Being a shop that also did repairs was often interesting. Such as:
- Pulling apart a floppy drive in order to extract several inches of wooden school ruler.
- Pulling apart a "switch-mode" power supply and finding a very crisp shell of a cockroach that had crawled inside and managed to short the circuitry. And by crisp I mean with a neat 4mm hole burned through the middle.
- The computer that came in from use in the outback quite riddled with red dust, effectively destroying the floppy drives. -
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“Lloyd’s #guitar was the louder in a lopsided sound mix, so it was impossible to overlook the amount of ground he was covering. Crisp, crunchy chords, dextrous fills & torrential Van Halen-style #solos tumbled from his fingers” www.theguardian.com/music/2026/n... #RIP #RichardLloyd #music #GuitarSky
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Entertaining Made Easy: Recipes to Impress Without the Stress
THE COCKTAIL Chambord Spritz We love this cocktail since it’s a twist on a classic Kir Royale but with a little more theatrics to it. Also it offers the perfect option for guests to opt out of the bitters and sugar to just enjoy a crisp glass of prosecco. YIELD: makes 1 cocktail …
#dining #cooking #diet #food #RecipeTopics #Recipes
https://www.diningandcooking.com/2882436/entertaining-made-easy-recipes-to-impress-without-the-stress/ -
yummm for dinner i just made something yummy for me, but too messy looking to serve for company. it was pan fried, crispy #seitan tossed in #babaghanoush gross looking but exactly as delicious and tangy as i wanted it to be! #vegan #keto eating is proving to be so fun and yummy for me!
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Color On the Vine
Fall in the Napa Valley must be my favorite time of year to visit the area, The smell of the crush and bottling operations in process, the crisp cool morning air with clear skies and the vines start taking on their fall colors. By waking early I am able to avoid the crowds that fill the valley by mid-afternoon.
https://pixels.com/featured/color-on-the-vine-bill-gallagher.html
#ColorOnTheVine #BillGallagherPhotography #NapaValleyFall #NapaValley #FallColors #WineCountry #Vineyard #Winery #BuyIntoArt #AYearForArt
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Laivu is out on Local Gods. Gentle synth-guitar melodies, crisp percussion, and remixes by madebyitself and Man as Island. Also includes a new interpretation of Mizar.
https://localgodslabel.bandcamp.com/album/laivu
#ElectronicMusic #IDM (well, maybe) #Dadtronica
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https://www.spiegel.de/thema/cannabis/
Die 🌱 #CannabisSerie
#DieTütenwende
#DieAmpel will ihr #Wahlversprechen einlösen und #Cannabis #erlauben. #Kifferjubeln, #Unternehmerzögern, #Drogenfahnderwarnen. #Reise durch ein #Land, das auf den #Rausch hofft und die #Folgenfürchtet. Die #SPIEGELTitelstory.#Zeitdilatation #AmandaG #Poesie #Hanfgeschichten #Zeitgeschichte #CRISPR_rEvolution #storytelling #Kunst #art #kultur #Metaebenen #Zuneigung #Wohlgefallen #Menschen #dasein #wertvoll #Fantasie #Frieden #finden
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https://www.spiegel.de/thema/cannabis/
Die 🌱 #CannabisSerie
#DieTütenwende
#DieAmpel will ihr #Wahlversprechen einlösen und #Cannabis #erlauben. #Kifferjubeln, #Unternehmerzögern, #Drogenfahnderwarnen. #Reise durch ein #Land, das auf den #Rausch hofft und die #Folgenfürchtet. Die #SPIEGELTitelstory.#Zeitdilatation #AmandaG #Poesie #Hanfgeschichten #Zeitgeschichte #CRISPR_rEvolution #storytelling #Kunst #art #kultur #Metaebenen #Zuneigung #Wohlgefallen #Menschen #dasein #wertvoll #Fantasie #Frieden #finden
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@ChrisMayLA6 If Burnham's goal was ending #neoliberalism, then his decade of helping international capital run amok in Manchester's monopoly board of property wasn't a great training ground. Nor was his previous 2 decades as Blair's pet northerner.
So even if Burnham has indeed repented of 30 years of neoliberalism, he has no plan for how to undo it.
Changes this big require more planning that a few notes written on the back of a pack of crisps at Wigan Pier.
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3
Rebecca was dead tired. It wasn't even lunchtime and she was dead tired. These stupid-ass kids blabbing about what kind of goo they want to magic. All she wanted was to go home, get out of these too tight clothes, and get drunk. What perverted geezer designed these uniforms, anyway?
The noisy Adventurers’ Guild began to quiet down as a chill flowed in. A pressure was mounting, like there was a gravity at the door that pulled at the light and warmth of the room. Everyone stared.
A shoe hit the tile flooring with a crisp clack. Shadows seemed to stretch away as the dark figure entered the door. The pets all screeched and tried to flee, animal instincts in high gear. Even the humans, elves, and wildkin present could feel the incredible energy entering.
She walked inside. Everyone moved away as far as they could. The cold and deadly pressure radiating off the woman in clothes black as fear had them holding their breath.
With each step she took, Rebecca felt herself go from unsettled, to disturbed, filled with dread, overcome with terror—and the woman still had at least 12 more steps before she'd reach the desk. She seemed to grow taller and taller, the room darker and darker, the air heavier and heavier to breathe. The two pits of hell gazing at her threatened to swallow her up into the unholy abyss within.
By the time she was standing before Rebecca, the woman felt like an evil goddess made manifest, as she herself had become a tiny mouse with a heart condition. The towering five foot something petite girl smiled like the face of Death as she spoke politely. “Excuse me, I'd like to sign up as an adventurer.”
With her mind almost fully paralyzed by fear, some part of her training kicked in. She grabbed the magic sealing rod, and so shakily she could almost not get it over the edge of the counter, she reached towards the girl, who looked curiously at the rod as it slowly got closer.
When the ball end touched her, a little red static shock snapped between her and the rod–
“Ow!”
–and the ball instantly turned molten yellow, pouring off the end. She dropped the rod with a yelp as the leather handle caught fire. The desk caught fire. The papers underneath the desk caught fire.
“What did you do that for!?” the Darkness Formed Before The First Stars asked in mild annoyance. Rebecca fainted.
•
What's up with these people? Saya turned to yell out, “Do you guys have some kind of fire extin…” Everyone behind her had already left.
It would be bad if the desk clerk died in a fire before she could even get registered. She cautiously used Frost Finger, which did put out most of the fire, and it looked like the cold was keeping what's left from spreading. Maybe carving furrows with shards of ice as hard as steel wasn't the best. Oh well.
Guess I'll go see if I can find some other staff who can help me out.
#SayaTheDemonLord #shortstory #fiction -
I got this color eink tablet because honestly I wanted a garbage display on a slow computer… something about it helps me focus when I’m doodling or reading.
But maaaaaan exporting from the device is disappointing. I wanted it to look bad, but it often looks either too crisp, too vibrant, or way worse.
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Royal Flavors Above the Mist: An Elevated North Indian Feast at Pearl of India Genting
When the evening mist blankets the peaks of Genting Highlands and the outdoor air turns brisk, nothing hits the spot quite like a slow-simmered, richly spiced Northern Indian feast. While the central peak is celebrated for its bustling entertainment complexes and fast-paced gaming floors, discerning diners often seek out quieter, scenic venues where traditional culinary artistry takes center stage.
Pearl of India offers precisely that: an authentic mountain dining retreat delivering genuine North Indian culinary traditions high above the cloud line. The editorial team at sgfoodlifestyle.com visited their highland establishment to explore their specialty offerings, savoring time-honored Mughlai and North Indian dishes alongside sweeping rainforest vistas.
Heritage & Background: The House of Sagar Group
Pearl of India is a flagship culinary brand proudly operating under the House of Sagar group (houseofsagar.my), a respected Malaysian hospitality and Indian fine-dining collective.
Renowned for preserving traditional Indian recipes, hand-pounded spices, and charcoal tandoor craftsmanship, the House of Sagar has built an impressive dining footprint across Malaysia:
- The Langkawi Sister Outlets: The group has long had a strong presence on the island of Langkawi, home to well-known establishments including Sagar Restaurant and Pearl of India Langkawi, welcoming beachgoers, luxury resort vacationers, and international visitors along Pantai Cenang.
- The Highland Venture: Taking their hospitality pedigree into the clouds, the group established Pearl of India Genting Highlands to give highland visitors access to authentic, royal North Indian cuisine without compromising on traditional preparation methods.
The Cuisine: Classic North Indian & Mughlai Traditions
Yes, the cuisine served at Pearl of India is undeniably North Indian. The kitchen focuses heavily on Mughlai and Punjabi culinary heritage: rich, aromatic tomato-and-cashew gravies simmered with butter and cream, slow-cooked whole lentils, clay-oven tandoori roasts, fragrant layered Hyderabadi-style biryanis, and warm flatbreads slapped directly onto the walls of blazing tandoor pits.
Location & How to Get There
Pearl of India is situated at Level 7 (Sky Garden / Tower 3 concourse) of Grand Ion Delemen Hotel, perched along Jalan Ion Delemen just above the main resort crest.
- By Car or Ride-Hailing (Grab): From SkyAvenue or First World Hotel, it is a straightforward 5- to 7-minute drive winding past the Wyndham Ion Majestic development. Dedicated guest parking is available in the Grand Ion Delemen multi-story bays.
- By Hotel Shuttle: Guests staying across Resorts World Genting or arriving via the Awana SkyWay cable car can use the shuttle vans and buses running regularly between First World Bus Terminal and Grand Ion Delemen.
- The Setting: Entering the restaurant, guests are greeted by warm brass lanterns, elegant Indian archways, and floor-to-ceiling glass paneling. Dining here during sunset offers front-row views of misty valleys and mountain ridges rolling out directly beneath the terrace.
The Culinary Journey: What We Tasted
Our tasting spanned crisp street-food bites, smoky clay-oven signatures, rich gravies, and a memorable dessert finale.
[ Mango Lassi & Masala Tea ] │ [ Pani Puri ── Paneer & Mango Salad ] │ [ Chicken Malai Tikka ── Pearls - Chicken ] │ [ Butter Chicken ── Methi Fish ── Palak Paneer ── Aloo Gobi ] │ [ Dal Tadka ── Hydrabadi Biryani ── Butter Naan ] │ [ Malaysia’s First Mango Fruit Kulfi ]Street Bites & Salads
- Pani Puri: India’s favorite street snack elevated for fine dining. Crisp, golden semolina puris arrived hollowed and stuffed with spiced potatoes and chickpeas. Pouring in chilled mint-coriander spiced water (teekha pani) alongside sweet tamarind sauce delivered an instant burst of crunch, tang, and herbal spice that awakened the palate.
- Paneer (Cottage Cheese) & Mango Salad: An inventive, cooling starter. Chunky cubes of fresh, house-made cottage cheese were paired with sweet ripe mango, crisp salad greens, and bell peppers, dressed in a delicate honey-cumin vinaigrette. The creamy richness of the paneer paired effortlessly with the fruity mango notes.
From the Tandoor & Appetizers
- Chicken Malai Tikka: Boneless chicken morsels steeped in an unctuous marinade of fresh cream (malai), melted cheese, garlic, white pepper, and green cardamom, before cooking inside the scorching charcoal tandoor. The meat emerged fork-tender with delicate smoky char edges that allowed the rich, aromatic marinade to shine.
- Pearls – Chicken: The kitchen’s signature house specialty appetizer. Generously portioned and tossed in a secret spice blend, these bite-sized chicken pieces delivered a savory glaze with a peppery, smoky kick that stood up well to the highland chill.
The Mains: Curries, Seafood & Vegetarian Staples
- Butter Chicken (Murgh Makhani): The ultimate benchmark of North Indian cooking. Pearl of India’s version delivered an unctuous, velvety gravy made from ripe tomatoes, cashew paste, pure butter, and aromatic kasoori methi (dried fenugreek leaves). Pre-tandoored chicken pieces bathed in the sauce, creating a rich, mildly sweet, and deeply comforting centerpiece.
- Methi Fish: Flaky, tender white fish fillets gently braised in a warm, fragrant gravy infused with fresh fenugreek leaves (methi), ginger juliennes, and toasted cumin. The slight herbal bite of the greens complemented the natural sweetness of the fish.
- Palak Paneer: Fresh spinach slow-cooked into a vibrant green purée with garlic, green chilies, and a splash of cream, studded with soft cubes of cottage cheese. Hearty, earthy, and nutrient-dense.
- Aloo Gobi: A traditional North Indian home-style classic featuring tender potatoes and fresh cauliflower florets stir-fried dry with turmeric, cumin, ginger, and diced tomatoes. The vegetables kept their crisp-tender texture without turning soft.
- Dal Tadka: Yellow lentils simmered until smooth and creamy, finished tableside with a sizzling tadka (tempering) of cumin seeds, chopped garlic, dried red chilies, and pure ghee. Spooned generously over rice, it was pure comfort food.
Breads, Rice & Beverages
- Hydrabadi Biryani: Fluffy, long-grain basmati rice layered with fragrant spices, saffron-infused milk, caramelized onions (birista), and tender meat, slow-cooked using traditional dum steam sealing. Each forkful was fragrant and well-separated.
- Butter Naan: Slapped against the blistering clay walls of the tandoor and served immediately, the flatbread arrived with airy, blistered charred pockets, lavishly glazed with melted butter—ideal for dipping into the butter chicken, dal, and palak paneer.
- Mango Lassi & Masala Tea: The chilled, thick Mango Lassi provided a fruity counterpoint to the vibrant spices, while the hot, aromatic Masala Tea—brewed with fresh ginger, cardamom pods, and whole cloves in rich milk tea—kept everyone warm against the evening wind.
The Showstopper Finale
- Malaysia’s First Mango Fruit Kulfi: Unlike conventional kulfi served on sticks or in ceramic cups, Pearl of India serves rich, traditional milk kulfi set inside the skin of an actual whole mango. Carved into chilled slices, the dense, nutty ice cream paired with sweet, real mango flesh delivered a memorable, high-altitude dessert finish.
The sgfoodlifestyle.com Verdict
Pearl of India at Grand Ion Delemen demonstrates the craftsmanship that the House of Sagar group has cultivated across its restaurants. By pairing royal North Indian recipes with mountain views and showstoppers like their whole Mango Fruit Kulfi, it provides an elevated, peaceful dining escape just minutes from the central casino hub.
If you are planning your next holiday to Genting Highlands, make time for a scenic dinner at Pearl of India. Come hungry, order the butter naan and malai tikka, and let the House of Sagar’s warming spices keep the mountain mist at bay.
#blog #FOOD #india #indianCuisine #TRAVEL -
Warming the Highland Chill: A Hearty Northern Indian Feast at Spice Garden Genting
When the mountain fog sweeps through the peaks of Genting Highlands and the outdoor temperature dips into the brisk mid-teens, there is an instinctual craving that kicks in: something piping hot, deeply spiced, and thoroughly comforting. While Resorts World Genting has no shortage of dining choices—from bubbling hotpots to sizzling steaks—Spice Garden has long stood as an enduring culinary sanctuary for those craving genuine, aromatic Northern Indian and Mughlai comfort.
During our recent mountain getaway, the editorial team at sgfoodlifestyle.com stopped by Spice Garden to warm our spirits and put their kitchen through its paces.
Location & Ambiance: An Easy Highland Haven
Situated prominently within the central hospitality hub at Genting Grand / Highlands Hotel (with access points linking seamlessly across the main resort corridor and Cafe Gohtong Central), Spice Garden offers a cozy, welcoming retreat from the bustling casino floors and vibrant theme park concourses.
Stepping into the dining room, you are immediately greeted by rich timber paneling, brass accents, and the unmistakable, intoxicating perfume of cardamom, toasted cumin, and roasted garlic wafting from the kitchen. It is an unpretentious, family-friendly space built for lively conversation, communal dining, and lingering over hearty curries as the highland mist rolls past the windows.
The Heritage Behind the Brand: Spice Garden Group
Spice Garden is far from a newcomer to Malaysia’s dining landscape. The Spice Garden Group laid its foundational roots right here on this mountain, opening its flagship Genting Highlands establishment back in 2003.
Over the past two decades, the group’s steadfast commitment to authentic North Indian culinary traditions—eschewing shortcut spice pastes in favor of slow-simmered gravies, traditional tandoor clay ovens, and imported spices—has earned it a dedicated following across Malaysia. Today, the brand spans several prime destinations across the country, including Spice Garden Imperial along Jalan Delima in Kuala Lumpur’s Golden Triangle, Spice Garden Chinatown at Pacific Express Hotel, Spice Garden Express on Jalan Raja Chulan, Spice Garden Signature in Cyberjaya, and Spice Garden Langkawi at Resorts World Langkawi.
Having built an established footprint in urban centers and island getaways alike, returning to where the brand’s story first began in Genting Highlands carried a special touch of culinary nostalgia.
What We Ordered: A Masterclass in Comfort and Spices
Our spread covered the quintessential staples of North Indian cooking, balancing rich gravies, tandoori char, and crisp sides.
[ Green Salad & Mint Chutney ] │ [ Chicken Tandoor ] ── [ Steamed Rice ] ── [ Deep-Fried Fish ] │ [ Butter Chicken & Dal Makhani ] │ [ Fresh Garlic Naan ]1. Green Salad
We began our meal with a crisp, simple Green Salad. A refreshing plate of sliced garden cucumbers, sweet red onions, carrots, and juicy tomatoes seasoned with a squeeze of fresh lemon and a dusting of chaat masala. It served as the palate cleanser between rich bites throughout our meal.
2. Chicken Tandoor (Tandoori Chicken)
A true benchmark of any North Indian kitchen lies in its clay oven, and Spice Garden’s Chicken Tandoor passed with flying colors. Marinated overnight in thick yogurt, Kashmiri chili, ginger, garlic, and mustard oil, the bone-in chicken emerged with appetizing charred edges. The exterior gave way to juicy, succulent meat that held vibrant smokiness right down to the bone. Paired with tangy mint chutney and raw onion rings, it set a high standard for the table.
3. Deep-Fried Fish (Amritsari Style)
For a seafood starter, the Deep-Fried Fish (Fish Amritsari) was an absolute highlight. Battered in seasoned gram flour (besan) infused with carom seeds (ajwain), crushed coriander, and chili, the fish fillets were fried to a golden, delicate crunch. The interior white fish remained flaky and moist, completely devoid of greasiness. The faint, herbal bite of ajwain cut cleanly through the batter, making this an addictive bar-snack-style starter.
4. Butter Chicken (Murgh Makhani)
The star of the show. Spice Garden’s Butter Chicken arrived in a traditional copper serving bowl, boasting an unctuous, satin-smooth gravy that struck the right balance between sweet ripe tomatoes, aromatic dried fenugreek leaves (kasoori methi), and velvety cream. Morsels of pre-tandoored chicken absorbed the rich gravy while maintaining their charcoal-kissed bite. It was comforting, mildly spiced, and had our table scraping the bowl clean.
5. Dal (Dal Makhani / Yellow Dal Tadka)
No Indian spread is complete without lentils. Their slow-simmered Dal was rich, earthy, and deeply layered. Cooked overnight until creamy and finished with a fragrant tempering (tadka) of cumin seeds, garlic, and pure ghee, each spoonful felt restorative against the chill outside.
6. Garlic Naan & Steamed Basmati Rice
To soak up the luscious gravies, we ordered a basket of fresh Garlic Naan. Pulled directly off the blistering tandoor walls, the flatbread was pillowy with blistered, airy pockets, generously studded with minced garlic, chopped coriander, and a sheen of melted butter. Alternating between tearing warm naan and spooning rich butter chicken over fluffy, long-grain Basmati Rice made for pure comfort dining.
The Verdict
Spice Garden Genting delivers on what a highland meal should be: honest, fragrant, and warming. While trendy dining pop-ups and fast-casual joints come and go across Genting’s retail malls, the classic execution of tandoor meats, fresh breads, and rich gravies here continues to prove its staying power.
If you are planning your next family trip or weekend getaway to Genting Highlands, make sure to carve out an evening for dinner at Spice Garden. Bring a hearty appetite, order extra garlic naan, and let their authentic spices take care of the mountain chill.
#featured #FOOD #india #INDIAN #TRAVEL -
#WordWeavers 2026.11.07 — Share a description of a character from your WIP that doesn't mention their physical appearance.
This #excerpt from Reluctant Courier (for the Mob) is a bit long, but the devil-girl is a character, personality-wise, and the requested type of description requires words. However, it's best to not to read modern Abrahamic mythology into the words used to describe people (until you read the novel), and to take it as that so-and-so has wings and a different culture than the other person who has horns and no wings. Some of the dynamics of how the world functions surfaces in what, Bolt, my day angel narrator and protagonist, observes and what she comments upon. Imagine this taking place in modern East Los Angeles in sight of the distant skyscrapers.
I watched the devil-girl sitting, grill smoke drifting by in the garlic-scented breeze, as she shoveled in spoonful after spoonful of fried kippers from the plate of glistening browned onions. It was about as lowbrow, commonplace, and inexpensive a meal as one could imagine a working-woman day angel buying. Add to that her sweating brown bottle of fizzy, definitely the requisite caramel vanilla needed to accompany such a meal. Typical feather comfort food. It dredged up lost salty greasy crunchy memories of my school cafeteria back in upper school. No other daemons visited the rooftop food court today; daemons and saints were usually vegetarian anyway, and climbing ten flights of stairs without wings wasn't conducive to experimentation. Little wonder the devil-girl looked fit.
A pescatarian daemon, though? That had to be a fascinating story. She took her time finishing, her weathered tea-stained book floating before her as she ate. The hardbound wasn't light reading in any sense of the word. When she started swaying like a child, side to side as she ate, I found my hand in my camera satchel.
I so wanted a photo of that unselfconscious daemon eating fish, eating hungrily, eating blissfully—lips shiny with oil as she read her levitated well-loved book—dancing there in her seat. Perfect!
But taking photos of Boss Mead’s prospective employee? Bad idea.
I took a deep breath.
I looked away.
Darkness had descended by the time she finished, by which time a dozen yellowish sprites orbited around her like fireflies. She had worked the everyday miracles nonchalantly to eat by. (Similar sprites sold for good coin.) Two sprites now nestled on the horns to either side of her head; the remainder stuck themselves one after another to the tasseled edge of a restaurant tent as she walked up greeting the chef, describing the meal as the "best fish crisps" she'd eaten since returning from the eastern seaboard. She handed over her licked-clean wooden plate, even passably imitated angelic wing-shrugs as she thanked the woman.
The devil-girl almost certainly had lived amongst feather-folk.
Other patrons, judging by surprised flutters, didn't know what to make of the scene as the feather and the horn conversed animatedly, sometimes laughing. The widely grinning chef happily gave her a sideways wing hug at the end, listing the rooftops upon which she'd erect her pop-up eatery over the next weeks, insisting the devil-girl visit again soon.
Maybe the daemon's mother was a day angel?
[Author retains copyright (c)2026 R.S.]
#gender #fiction #writer #author
#Cozy #mystery #sf #sff #sciencefiction
#writing #writingcommunity #writersOfMastodon #writers
#RSdiscussion
#RSstory #RSReluctanceStory
#microfiction #flashfiction #tootfic #smallstory -
The Ship Tavern
Starters: £10-£13; Mains: £21-£42; Wines from £32A cosy no-nonsense gastropub, right next to Holborn station; that's how I would describe this place. Which when we visited was decorated for Halloween with pumpkins lining the stairs up to the busy dining room.
The menu has your standard pub fare (Fish & Chips, Steak, Beef and Ale Pie), but also more sophisticated dishes, such as a Venison Loin and a Beef Wellington to share. We chose two of their specials.
My wife had a Salmon Wellington, served on mashed potatoes with some leek. A good wavy crust enveloped the well-cooked salmon. The mash was smooth and buttery, with the leek adding some texture.
I enjoyed the Duck Breast, which turned out to be a duck breast and a confit duck leg. The breast was pink and juicy, and the leg just as it is supposed to be with a crispy skin. This was served with Tenderstem broccoli, some mash, and a few roast potatoes. These roast potatoes were probably the best I've had in a London pub, after never really been happy with any served with a Sunday roast. If I have any criticism of the roasties, it's that they were on the salty side.
When ordering, we asked our waiter what our mains came with. He didn't seem to know this, and advised ordering vegetables with the Salmon Wellington, so we went for a portion of maple-glazed carrots. But whilst the carrots were nice, they were unnecessary as the salmon came with mash and leeks. This meant there was too much food overall, as the portions of everything were very generous.
The food was excellent, and as it is close to the British Museum, it would make for a great place to go after a day out at the museum. Booking ahead is likely required for a Friday or Saturday evening.
