content: package anna.howtocelebratewintersolstice;
  
  import java.util.ArrayList;
  import java.util.List;
  
  /**
   * Created by Anna on 12/17/2015.
   */
  public class Snacks_Data {
  
  
      private Snacks_Data() {
          // empty constructor
      }
  
      public static List<Information> load_all_items() {
  
          List<Information> items = new ArrayList<>();
  
          Information item_information_1 = new Information();
          item_information_1.name = "Singing to an apple tree\n";
          item_information_1.description = "Wassailing is the custom of drinking cider and singing to a tree.\n" +
                  "\n" +
                  "    Old apple tree we wassail thee\n" +
                  "    And hoping thou will bear\n" +
                  "    For the Lord doth know where we shall be\n" +
                  "    'Til apples come another year\n" +
                  "\n" +
                  "    For to bear well and to bloom well\n" +
                  "    So merry let us be\n" +
                  "    Let every man take off his hat\n" +
                  "    And shout to the old apple tree\n" +
                  "\n" +
                  "    Old apple tree we wassail thee\n" +
                  "    And hoping thou will bear\n" +
                  "    Hat fulls, cap fulls, three bushel bag fulls\n" +
                  "    And a little heap under the stairs\n" +
                  "\n";
  
          item_information_1.image = "snack_1";
          //http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jan/21/wassailing-cider-apple-orchard
          items.add(item_information_1);
  
  
  
  
          Information item_information_2 = new Information();
          item_information_2.name = "Wassail Recipe";
          item_information_2.description = "Easy Nonalcoholic Wassail\n" +
                  "\n" +
                  "\t2 cups cranberry juice\n" +
                  "\t2/3 cup white sugar\n" +
                  "\t7 cups water\n" +
                  "\t3 cinnamon sticks\n" +
                  "\t1 tbsp. whole allspice\n" +
                  "\t1 tbsp. whole cloves\n" +
                  "\t1 (6 ounce) can frozen orange juice concentrate\n" +
                  "\t2 (20 ounce) cans pineapple juice\n" +
                  "\t6 fluid ounces frozen concentrated fruit punch\n" +
                  "\n\n" +
                  "In a large pot over medium heat, combine the cranberry juice, " +
                  "sugar and water. Bring to a boil and stir until sugar is dissolved. " +
                  "Place the cinnamon, allspice, and clove into a cheesecloth bag and tie shut. " +
                  "Add to the liquid and simmer 20 minutes. " +
                  "Remove spice bag and add fruit juices. Serve hot.\n\n";
          items.add(item_information_2);
  
          item_information_2.image = "snack_2";
          // http://www.patheos.com/Resources/Additional-Resources/Winter-Solstice?offset=1&max=1
  
  
  
          Information item_information_3 = new Information();
          item_information_3.name = "Lussekatter (Saffron Buns)\n" +
                  "\n";
          item_information_3.description = "These traditional Swedish yeast buns, known for their delicious saffron flavor, can be made in a variety of different shapes, including an “s,” a figure eight or a cat.\n" +
                  "\n" +
                  "\t¼ teaspoon saffron threads\n" +
                  "\t1 tablespoon yeast\n" +
                  "\t1 cup milk\n" +
                  "\t½ cup sugar, plus 1 tablespoon\n" +
                  "\t½ cup butter (1 stick)\n" +
                  "\t5 cups all-purpose flour\n" +
                  "\t1 teaspoon salt\n" +
                  "\t2 large eggs, beaten\n" +
                  "\t1 egg white, beaten   \n" +
                  "\n" +
                  "Preheat an oven to 375°F.\n" +
                  "\n" +
                  "Using a mortar and pestle, pound the saffron threads to break down strands.\n" +
                  "\n" +
                  "Mix the yeast with ¼ cup of milk and 1 tablespoon of sugar. Set aside.\n" +
                  "\n" +
                  "In a saucepan set over low heat, melt the butter and remaining milk. " +
                  "Add the crushed saffron. Allow the liquid to cool.\n" +
                  "\n" +
                  "In a large bowl, mix together the flour, salt and remaining sugar. " +
                  "Stir the yeast into cooled milk mixture, then mix well with dry " +
                  "ingredients. Add the beaten eggs.\n" +
                  "\n" +
                  "Knead the dough in a bowl for 5–7 minutes. Place the dough on a " +
                  "floured board, and knead another 7–8 minutes. Put the dough in a lightly " +
                  "greased bowl, turning to coat the dough on all sides. Cover the dough and put " +
                  "it in a warm, draft-free place to rise, about 1 hour.\n" +
                  "\n" +
                  "When dough has risen, knead it lightly to push any air out; " +
                  "divide into 10–12 small pieces. Roll each small piece into an 8–10-inch " +
                  "strip. Shape each strip into desired shape, either an “s,” a figure eight or " +
                  "a cat. Place the buns on lightly buttered cookie sheets. Cover them with a cloth" +
                  " and allow them to rise until double in bulk, 1–1½ hours. When the dough has" +
                  " risen, brush it lightly with the egg white. Bake for 15 minutes, or until " +
                  "lightly browned. Let cool on wire rack. Makes 10–12 buns.\n" +
                  "\n\n";
  
          item_information_3.image = "snack_3";
          //http://www.patheos.com/Resources/Additional-Resources/Winter-Solstice?offset=1&max=1
          items.add(item_information_3);
  
  
  
  
          Information item_information_4 = new Information();
          item_information_4.name = "Winter Solstice Tapas " +
                  "\n";
          item_information_4.description = "\n" +
                  "Black Bean-Squash Buckwheat Empanadas\n" +
                  "\n" +
                  "Ingredients:\n" +
                  "\n" +
                  "makes 18 empanadas\n" +
                  "\n" +
                  "Crust:\n" +
                  "\n" +
                  "    1/2 cup buckwheat flour\n" +
                  "    1/2 cup gluten-free oat flour\n" +
                  "    1 cup garbanzo/chickpea flour\n" +
                  "    1/4 cup non-GMO corn starch\n" +
                  "    1/4 cup potato starch\n" +
                  "    1 tsp xanthan gum\n" +
                  "    1/4 tsp pepper\n" +
                  "    1/8 tsp salt\n" +
                  "    2/3 cup cold butter, diced up \n" +
                  "    5+ tsp ice cold water\n" +
                  "\n" +
                  "Filling:\n" +
                  "\n" +
                  "    1 small/medium acorn squash\n" +
                  "    1 can black beans (pre-cooked)\n" +
                  "    1 small yellow onion, chopped\n" +
                  "    1 garlic clove, minced\n" +
                  "    1 tbsp chopped cilantro\n" +
                  "    1 small green pepper, finely chopped\n" +
                  "    1 tsp olive oil\n" +
                  "    1.5 tsp dried oregano\n" +
                  "    Dash salt\n" +
                  "    Dash pepper\n" +
                  "    1 tbsp rice wine vinegar or white vinegar\n" +
                  "    Water\n" +
                  "\n" +
                  "Directions:\n" +
                  "\n" +
                  "Crust:\n" +
                  "\n" +
                  "    Prepare parchment paper with a little flour dusted on top for when you roll your dough.\n" +
                  "    Combine all dry pie crust ingredients in a bowl and mix together.\n" +
                  "    Add the cold, diced butter to the flour and with a fork, work the butter into the dry mix (get those biceps going!). Do this for a few minutes until you no longer see the chunks of butter and you're starting to see crumbles forming in the mix.\n" +
                  "    Have your ice cold water handy, and spoon in the water as you work it into the flour with the fork. Keep adding the water until you see the dough is forming, if you see a gumminess form... time to stop.\n" +
                  "    Form the dough into a ball and place onto the parchment paper.\n" +
                  "    Place saran wrap on the top of the dough ball, and lightly roll the dough out.\n" +
                  "    Separate the dough into 2 pats, cover both separately with saran wrap, and place into the fridge. Let it sit for at least 30 minutes, preferably an hour (adding it to the freezer for 5 more minutes is helpful too). Then get working on the filling below.\n" +
                  "\n" +
                  "Filling:\n" +
                  "\n" +
                  "    Pre-heat oven to 350f degrees. Lightly drizzle olive oil on a baking sheet.\n" +
                  "    Slice open the acorn squash length-wise, scoop out and discard the seeds and place the flat sides down on the oiled baking sheet.\n" +
                  "    Roast for 35-40 minutes.\n" +
                  "    Meanwhile, prep the beans. Rinse beans from the can in a colander until clean.\n" +
                  "    Place beans in a small saucepan and pour enough water just to cover the beans (should be near 1/2 cup)\n" +
                  "    Pour the oil, vinegar, oregano, salt and pepper and stir. Let sit while you make the Sazon (or if familiar with Goya products... Recaito!)\n" +
                  "    In a food processor, mix the chopped onion, garlic, cilantro, chopped pepper- add salt and pepper to taste. Mix until well combined. If it comes out watery, try to strain out excess liquid so your sauce isn't too thin.\n" +
                  "    Add the mixture to the beans, stir and bring to a boil.\n" +
                  "    Once boiling, reduce heat to medium and cover slightly. Check on it in 10 minutes, you can turn off the heat once a thick sauce starts to form. Set aside to cool.\n" +
                  "    When the squash is finished (should be soft, nice and caramelized on the edges. Scoop out the squash and let cool in a bowl.\n" +
                  "    Combine beans and squash in a bowl with a spoon and let rest (don't put a hot filling in your empanadas or your dough will become a mess!)\n" +
                  "\n" +
                  "Final Steps!\n" +
                  "\n" +
                  "    Prep for the final steps with 2 baking sheets, line them with parchment paper and pre-heat the oven to 350f degrees.\n" +
                  "    Once the dough is ready, remove only 1 pat of dough and leave the other in the refrigerator. Unwrap the first pat back onto your parchment paper, and keep one layer of saran wrap on top of the dough.\n" +
                  "    Roll out the dough (about 1/8inch thick). Using a biscuit cutter, cookie cutter, or even the mouth of a jar/glass, make circle cuts into the dough (approx. 3 inches in diameter).\n" +
                  "    Assemble them directly on your baking sheets, don't be scared adding your filling, it can hold more than you think. Use your fingers to press down around the corners and close and then use a fork to really seal the deal.\n" +
                  "    Once you're don with that first batch, you can put this tray in the oven. \n" +
                  "    Remove the 2nd pat of dough from the fridge and repeat these steps for your 2nd batch.\n" +
                  "    Hand pies should bake for 25-30 minutes.\n" +
                  "    Move hand pies to a cooling rack for a few minutes and serve! \n" +
                  "\n\n";
  
          item_information_4.image = "snack_4";
          // http://www.foodbymars.com/home/2014/black-bean-squash-buckwheat-empanadas-winter-solstice-tapas
          items.add(item_information_4);
  
  
  
  
          Information item_information_5 = new Information();
          item_information_5.name = "Rosemary Parmesan Shortbreads " +
                  "\n";
          item_information_5.description = "Ingredients:\n" +
                  "\n" +
                  "makes 24 shortbreads\n" +
                  "\n" +
                  "    2 ounces unsalted butter, at room temperature\n" +
                  "    1/3 cup grated parmesan cheese\n" +
                  "    1 egg yolk\n" +
                  "    1/4 tsp salt\n" +
                  "    1 tbsp hopped rosemary\n" +
                  "    Grated zest of one lemon\n" +
                  "    1 cup (8 ounces) almond flour\n" +
                  "    1/2 cup cornstarch, spooned and leveled with a knife \n" +
                  "\n" +
                  "Directions:\n" +
                  "\n" +
                  "    In a bowl, mix the butter and grated parmesan cheese until combined (I used a stand mixer). \n" +
                  "    Add the egg yolk while still mixing.\n" +
                  "    Stir in the salt, rosemary, and lemon zest, then add the almond flour and cornstarch. Mix well until a dough is formed and it's lifting off of your bowl. Shape the dough into a ball and separate into two logs (approximately 1.5 inches in diameter) \n" +
                  "    Wrap the dough in saran wrap and freeze for 2+ hours.\n" +
                  "    Pre-heat the oven to 350f degrees and line a baking sheet with parchment paper.\n" +
                  "    Slice the logs crosswise into 1/4-inch-thick rounds. Place shortbreads onto the parchment paper and bake for approx. 12 minutes until slightly browned on the corners.\n" +
                  "    Remove from oven and let dry for 10 minutes. Store in the refrigerator or wait until cooled before topping.\n" +
                  "\n" +
                  "Toppings shown: Quince jam and chopped hazelnuts\n" +
                  "\n\n";
  
          item_information_5.image = "snack_5";
  
          items.add(item_information_5);
  
          // http://www.foodbymars.com/home/2014/rosemary-parmesan-shortbreads-winter-solstice-tapas
          return items;
      }
  }
  