Montenegrin Lamb under the Bell (Janjetina ispod sača) A centuries-old Balkan technique where lamb is slow-roasted under a domed iron bell, yielding succulent, fall-off-the-bone meat with a smoky crust. Ingredients (Serves 4–6): * 1.5–2kg lamb shoulder or leg, bone-in * 1 head of garlic, halved * 4–5 medium potatoes, cut into wedges * 2 carrots, sliced * Olive oil, rosemary, salt, pepper * Optional: dry white wine or lamb stock Instructions (Traditional or Oven Version): 1. Season lamb and vegetables with salt, pepper, rosemary, and olive oil. 2. In a deep baking dish, layer veggies and top with lamb. Add garlic. 3. Cover tightly with foil (or roast under a domed lid if outdoors). 4. Roast at 160°C (320°F) for 3–4 hours until fork-tender, uncovering in last 30 mins to crisp. Montenegrin Tip: The slower, the better — traditional versions roast over embers for hours.

Cuban Lechón Asado – Roasted Whole Pig A traditional Cuban celebration dish, Lechón Asado is whole roasted pig marinated in mojo (garlic-citrus sauce), slow-cooked to juicy perfection with crispy skin. Ingredients (Serves 10+): * 1 whole pig (or pork shoulder for smaller portions) * Mojo marinade: * 1 cup sour orange juice (or mix of orange and lime juice) * 10 garlic cloves, minced * 2 tbsp oregano * 1 tsp cumin * Salt, pepper * Olive oil Instructions: 1. Prepare mojo marinade by mixing citrus juice, garlic, oregano, cumin, salt, and pepper. 2. Rub marinade all over pig, marinate overnight. 3. Roast pig slowly at 160°C (320°F) for 4–6 hours, basting with marinade regularly. 4. Increase heat to 220°C (430°F) for last 20 minutes to crisp skin. 5. Carve and serve with black beans, rice, and plantains. Cuban Tip: Traditionally cooked in a caja china (roasting box) outdoors.

Erster Badetag in diesem Jahr für mich 💛 👙 Wart ihr schon ? . . . #salzburg #see #lakelife #badewetter #summervibes☀️ #trumerseenland #bikini #outdoors #grabensee #mattsee #obertrumersee #bavariangirl #roamers #wanderlust Pixie | Bavaria • Mountains • Nature • Travel IG:pixxiefantasia

Cuban Lechón Asado – Mojo Roasted Pork A Cuban holiday favorite, Lechón Asado is slow-roasted pork marinated in garlicky citrus mojo, known for its bold flavor and incredibly tender meat. Ingredients (Serves 6): * 1.5kg pork shoulder * 6 garlic cloves * 1 cup sour orange juice (or ½ orange + ½ lime juice) * 1 tsp dried oregano * 1 tsp cumin * ½ cup olive oil * Salt and black pepper Instructions: 1. Blend garlic, citrus juice, oregano, cumin, salt, and oil into a marinade. 2. Marinate pork overnight in the fridge. 3. Roast at 160°C (320°F) for 3–4 hours, basting occasionally. 4. Finish at 220°C (430°F) for 20 minutes to crisp the skin. 5. Shred and serve with rice, black beans, and fried plantains. Cuban Tip: Traditionally roasted outdoors in a caja china (charcoal roasting box) for special occasions.

For the first time, a deadly mosquito-borne virus known to cause severe neurological symptoms—including muscle paralysis and "body freezing" effects—has been detected in mosquitoes within the UK. Health authorities have identified the virus as a strain of West Nile Virus (WNV) or a similar encephalitic virus, which has previously been found in hotter regions like southern Europe, Africa, and North America. Symptoms in severe cases include high fever, seizures, confusion, and paralysis—particularly in older adults or immunocompromised individuals. While most infected people remain asymptomatic, about 1 in 150 may develop serious complications. With rising temperatures and altered ecosystems linked to climate change, vector-borne diseases are expanding their reach—even into regions once considered low-risk. Experts are urging the public to take precautions like using insect repellent, wearing long sleeves outdoors, and eliminating standing water where mosquitoes breed. 🚨 Stay Safe Tips: - Apply EPA-approved mosquito repellent. - Install screens on windows and doors. - Empty stagnant water from containers weekly. #UKHealthAlert #MosquitoWarning #VirusOutbreak #ClimateChangeImpact #WestNileVirus #PublicHealth