Shrimp and Coconut Rice Tropical Coconut-Infused Shrimp Rice Bowl Ingredients: 1 lb (450g) shrimp, peeled and deveined 1 cup jasmine rice 1 cup coconut milk 1 cup water 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1/2 teaspoon turmeric powder 1/2 teaspoon chili flakes (optional) Juice of 1 lime Salt and pepper to taste Fresh cilantro, chopped (for garnish) Directions: Rinse the jasmine rice under cold water until water runs clear. In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3-4 minutes. Add shrimp to the skillet, sprinkle turmeric powder, chili flakes (if using), salt, and pepper. Cook until shrimp turn pink and opaque, about 4-5 minutes. Fluff the coconut rice with a fork and gently stir in lime juice. Serve shrimp over the coconut rice and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 350 kcal per serving | Servings: 4 servings #shrimprecipes #coconutrice #seafoodmeals #tropicalfood #easyrecipes #weeknightdinner #asianinspired #jasmine #comfortfood #seafoodlover #freshflavors #mealprep #healthymeals #cilantro #limeflavor #spicyfood #proteinpacked #familymeals #simplecooking #ricebowl Dive into the tropical flavors of Shrimp and Coconut Rice—a creamy, fragrant dish that’s easy to make and perfect for any night!

I think we all know who’s actually running the country

Norwegian Fiskekaker – Pan-Fried Fish Cakes A beloved Norwegian comfort food, Fiskekaker are mild, fluffy fish cakes made with white fish and potatoes, often served with brown sauce, boiled potatoes, and vegetables. Ingredients (Serves 4): * 500g white fish (haddock, cod), boneless * 1 small potato, boiled and mashed * 1 egg * 150ml milk or cream * 2 tbsp flour * ½ tsp ground white pepper * Salt, butter or oil for frying Instructions: 1. Blend fish with mashed potato, egg, flour, milk, salt, and pepper until smooth. 2. Shape into patties with wet hands. 3. Fry in butter/oil over medium heat until golden brown on both sides. 4. Serve with potatoes, carrots, and optional gravy. Norwegian Tip: Traditionally served with creamy brown gravy (brun saus) and lingonberry jam.

Recent studies have uncovered a striking shift in ocean visibility: more than 20% of Earth's oceans have become noticeably darker over the past two decades. This process, termed "ocean darkening," refers to a measurable reduction in the photic zone—the sunlit upper layer of the ocean where photosynthesis occurs. In several areas, this zone has become as much as 100 meters shallower, greatly limiting sunlight penetration. This decline in light affects phytoplankton, microscopic organisms that form the base of the marine food chain and generate a large portion of Earth's oxygen. With less light reaching them, phytoplankton populations are at risk, potentially triggering ecosystem imbalances, reducing biodiversity, and weakening the ocean’s role in carbon absorption and climate regulation. The causes of ocean darkening are multifaceted. Coastal waters are especially affected by human activity, including agricultural runoff, industrial waste, and sedimentation, which increase the amount of organic matter and particles in the water. In open ocean regions, the main drivers appear to be climate change-induced shifts in ocean currents and rising sea temperatures, which alter water mixing and light diffusion. The implications are profound: darker oceans may lead to reduced marine productivity, altered fish populations, and disrupted climate feedback mechanisms. Scientists are now racing to better understand this trend, as it poses both environmental and economic threats.

Dịch vụ cho người giả vờ đi làm Gần một năm nay, Zonghua dậy sớm, đến văn phòng và trở về nhà muộn vào ban đêm. Tuy nhiên, cô chỉ đến một văn phòng "giả", không làm việc cũng không được nhận lương hàng tháng. Zonghua là một trong nhiều người trẻ Trung Quốc vừa lo lắng vì thất nghiệp mà vừa phải đối phó khi gia đình, họ hàng hỏi về việc làm. Do đó, ở các thành phố lớn, dịch vụ giả vờ đi làm xuất hiện. Với phí 4-7 USD mỗi ngày, các công ty cung cấp bàn làm việc, wifi, cà phê, bữa trưa và không gian mô phỏng môi trường làm việc. Dù không có hợp đồng hay sếp thật, một số nơi vẫn giao nhiệm vụ giả và tổ chức các vòng giám sát. Khách hàng có thể trả tiền để trải nghiệm các tình huống như giả vờ làm quản lý với văn phòng riêng hoặc dàn dựng nổi loạn chống cấp trên Nói chung không gì là Trung Quốc không thể, người ta đi làm được tiền lương còn dịch vụ này là mất tiền để được đi làm. Theo: Báo VnExpress