Chilean Caldillo de Congrio – Conger Eel Soup One of Chile’s most beloved seafood dishes, Caldillo de Congrio is a robust soup made with conger eel, vegetables, herbs, and white wine — famously praised by poet Pablo Neruda. Ingredients (Serves 4): * 600g conger eel or firm white fish, cut into chunks * 1 onion, sliced * 2 carrots, sliced * 2 potatoes, cubed * 2 tomatoes, peeled and chopped * 2 cloves garlic, minced * 150ml white wine * Olive oil, parsley, salt, pepper Instructions: 1. Sauté onion, garlic, and carrots in olive oil. Add tomatoes and cook down. 2. Add white wine, potatoes, and enough water to cover. Simmer until potatoes are tender. 3. Add fish and cook gently for 8–10 minutes. 4. Season with salt, pepper, and top with parsley. Chilean Tip: Serve with lemon wedges and a side of warm bread or rice.

Aglaea - Honkaistarrail P. 이시유미 #cosplay #Aglaea #아글라이아 #honkaistarrail #코스프레 #honkaistarrailcosplay #hoyocreators #아글라이아코스프레 #coser #コスプレ #コスプレ女子 #Castorice #Anaxa MIN_ IG:_min_20.12

Tomato Soup with Rice Hearty Tomato and Rice Comfort Soup Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 4 cups ripe tomatoes, chopped (or 1 can 28 oz crushed tomatoes) 4 cups vegetable broth 1 cup cooked white rice 1 teaspoon dried basil 1/2 teaspoon dried oregano Salt and pepper to taste Fresh basil leaves for garnish Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in chopped tomatoes (or crushed tomatoes), vegetable broth, dried basil, and oregano. Bring to a boil. Reduce heat and simmer for 20 minutes, allowing flavors to meld. Add cooked rice to the soup and stir well. Simmer an additional 5 minutes. Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky if preferred. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 200 kcal | Servings: 4 servings #tomatosoup #comfortfood #heartymeals #souprecipes #riceinrecipes #easyrecipes #homemade #vegetarianrecipes #glutenfree #freshingredients #soupseason #comfortfoodideas #simplemeals #healthyrecipes #heartyandsimple #foodie #freshbasil #souplovers #creamytexture #warmingmeals Nothing beats a warm bowl of Tomato Soup with Rice—comfort food that’s hearty, simple, and delicious!

If we had to pay for the oxygen we breathe, the global bill could top $1.68 trillion annually, based on industrial production rates. That’s over 8 billion metric tons of oxygen needed every year just for us to stay alive. But nature already solved that — for free. Through photosynthesis, trees and other plants absorb carbon dioxide and release oxygen. One mature tree can produce enough oxygen for two people each year. The Takeaway? Protecting forests isn’t just about trees — it’s about saving our most valuable natural infrastructure. #TreeFacts #OxygenEconomy #NatureIsPriceless #Sustainability #PhotosynthesisPower #GreenPlanet #ClimateAwareness

Croatian Crni Rižot – Black Squid Ink Risotto A Dalmatian coastal specialty, Crni Rižot is a rich, briny black risotto made with cuttlefish or squid and colored naturally with ink — a seafood lover’s dream. Ingredients (Serves 4): * 400g squid or cuttlefish, cleaned and chopped * 1 small squid ink pouch (or 1 tsp squid ink paste) * 1 onion, finely chopped * 3 cloves garlic, minced * 250g Arborio or short-grain rice * 150ml white wine * 750ml fish or vegetable stock, warmed * Olive oil, parsley, lemon wedges Instructions: 1. Sauté onion and garlic in olive oil until soft. 2. Add squid, cook for 3–4 minutes. Stir in rice, coat well. 3. Pour in wine; let it evaporate. Gradually add stock, stirring constantly. 4. Stir in squid ink and continue until rice is al dente. 5. Finish with olive oil drizzle and fresh parsley. Serve with lemon. Croatian Tip: Serve with chilled white wine and crusty bread to balance the richness.