Strawberry Picking in Auckland, New Zealand!
#strawberrypicking #fruitpickingnz #fruitpickingauckland
If you are looking for something different activities for the whole family, try strawberry picking in West Auckland. Yummy strawberries and real fruit ice cream and smoothies. The pick your own strawberries season usually starts around November and ends around January/February.
Please check out our other fruit picking adventures here in New Zealand:
Blueberry Picking
Apple Picking
Crepes A Go Go, a French Cafe and Creperie in Auckland serving Sweet Crepes and Savoury Crepes
Crepes A Go-Go brings the French Crepes tradition to Kiwis. Crepes A Go Go Ponsonby Central is now open offering Sweet and savoury crêpes, Croque-monsieurs and drinks.
Crepes A Go Go
4 Brown St, Ponsonby, Auckland New Zealand 1011
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[Sam&Samantha] Groceries Shopping in New Zealand 纽西兰超市购物篇
Hi all! Welcome to Sam and Samantha channel!
We are more than happy to address any of your question with regards to our NZ road trip! Just drop us a comment.
If you like our videos, please give a thumb up and subscribe to our channel!
The video was taken at New World. We actually went to Pak N Save more often throughout our NZ trip. They are much bigger and products are usually cheaper! We went crazy everytime when we went to Pak N Save. That is why we didn’t manage to take our video there XD. Stay tuned!
BRUSSEL SPROUT ice cream for Xmas?? - Aberdeen shop reveals festive flavours
An ice cream shop in the Scottish city of Aberdeen is selling an ice cream made with real Brussel sprouts as part of a range of new festive flavours. Footage from Tuesday shows adventurous customers trying the pale green treat which also contains peppermint oil.
I think when you think about brussel sprouts and things it is not the most enticing, but it was quite minty and really creamy, commented one happy consumer.
For those who want to get a taste of Christmas, but aren't up for braving the veggie flavoured concoction which comes complete with one whole frozen sprout, gingerbread and Christmas pudding flavoured ice creams are also on offer.
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New Zealand Cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
New Zealand Cuisine
00:00:47 1 Māori cuisine
00:02:21 1.1 Food and religion
00:03:05 1.2 European influences
00:04:28 1.3 Māori cuisine today
00:05:26 2 New Zealand European cuisine
00:05:45 2.1 British Isles settler food
00:07:19 2.2 From Antipodean British fare to Asia-Pacific fusion
00:10:30 3 Other cuisines in New Zealand
00:12:53 4 Contemporary scene
00:17:10 5 New Zealand cuisine in other countries
00:18:34 6 Alcoholic beverages
00:21:14 7 Patterns of eating
00:25:42 8 New Zealand foods
00:25:51 8.1 Developed in New Zealand
00:26:00 8.2 Imported cuisines, now significant in New Zealand
00:26:11 9 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
You can upload your own Wikipedia articles through:
The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
New Zealand cuisine is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan.
Historical influences came from Māori culture. New American cuisine, Southeast Asian, East Asian, and South Asian culinary traditions have become popular since the 1970s.
In New Zealand households, dinner is the main meal of the day, when families gather and share their evening together. Restaurants and takeaways provide an increasing proportion of the diet.
How to Grow Watermelon
Watch more Seeds & Planting videos:
If you love to bury your face in a cold slice of watermelon on a hot summer day, learn to grow them in your own backyard.
Step 1: Start indoors
Start your seedlings indoors, especially if you live in a cooler climate. Plant two to three seeds per pot and choose the healthiest seedling for transplantation.
Tip
For best results use peat pots that can be transplanted whole without uprooting and potentially traumatizing your seedling.
Step 2: Give space
Give your watermelons space to grow. Seed hills in a row, and space the rows 7 to 10 feet apart. If you don’t have that much room, consider a smaller bush variety.
Step 3: Plant
Plant your seeds or seedlings outdoors after the last frost. Plant one to two seedlings per hill, or thin your plants to this number once they have taken root.
Step 4: Feed well
Feed your watermelon plants with fertilizers rich in nitrogen early in their growth, followed by fertilizer rich in phosphorous and potassium after flowers have formed.
Step 5: Water if necessary
Water your watermelons only when necessary, such as during a prolonged dry spell.
Step 6: Protect
Protect your plants and their roots by aggressively weeding with a shallow hoe. Stave off cucumber beetles and other pests with appropriate pesticides.
Tip
Use black plastic as mulch in your watermelon rows to reduce weeds and keep your plants warm and moist.
Step 7: Harvest
Harvest your melons after 75 to 100 days. Signs of ripeness include yellowing on the underside, a dulling of the overall color, resistance to thumbnails on the rind, and browning of the stems near the fruit.
Did You Know?
Some varieties of watermelon can grow to over 200 pounds.
Advanced Greenhouse Systems
The Cheesecake Factory
An emporium of indulgence.
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Sangiovese | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Sangiovese
00:01:44 1 History
00:03:59 1.1 Parentage
00:05:23 1.1.1 Relationship with Ciliegiolo
00:06:41 1.2 Clones and offspring
00:08:46 2 Viticulture
00:11:27 3 Winemaking
00:13:30 4 Wine regions
00:15:09 4.1 Italy
00:17:08 4.1.1 Tuscany
00:20:08 4.1.2 Outside Tuscany
00:21:55 4.2 Other Old World wine regions
00:23:01 4.3 United States and Canada
00:25:43 4.4 Other New World regions
00:28:16 5 Wines
00:30:42 6 With food
00:31:42 7 Synonyms
00:33:37 8 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
You can upload your own Wikipedia articles through:
The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
Sangiovese (; Italian: [sandʒoˈveːze]) is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, the blood of Jupiter. Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespred grape in Tuscany), Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blends Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern Super Tuscan wines like Tignanello.Sangiovese was already well known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese's ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic from the Calabria, the toe of Italy. At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support.Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.