People usually start their days with a cup of coffee or tea — and they would certainly enjoy their hot beverage more from a creatively designed cup.
MagiCup is a mug-designing Instagram store. It offers cups with various designs, colors and sizes, magic cups that change color with heat, and travel mugs.
It was established in May 2018. Customers can customize their own cups with their desired designs.
The co-owner of the store, Futoon Saif, explained the inspiration behind creating the store from her background in interior design.
“When I was a student in the interior design field, I realized how good designs have an affect on our lives; they affect everything around us, even the small products we use daily like mugs.
“Me and my partner Majed started MagiCup because we know how lovely it is for people to start their morning with their favorite cup that is designed.”
She said that mugs will always sell no matter what. “We choose to design cups because these are the things that are never going to be replaced by technology, and people for sure won’t stop using cups, so we want to keep on making wonderful designs for people to start their days with.”
Designing mugs is quite a process.
“In the beginning, we start by deciding which kind of mug we are going to use, the normal sized or small sized one, or the travel mug. After that, we start making the design that is going to be printed on the mug, and when we finish the design we create a mock-up for it to make sure it’s going to look good. The last step is that we print the design on a custom paper and print it on the mug itself.”
MagiCup wants to expand its reach and become a global online store.
“We will not open a physical store, but our store is going to be an online store that will serve you much better than a physical one. It is also an advantage that we make our store come to you rather than you come to it.”
She explained the connection the designs on the cups have with their owners. “I learned that designing is storytelling and I just want to make our clients day happy by designing their stories on their lovely cups.”
Saif said that MagiCup strives to achieve customer satisfaction.
“We take our customer’s idea and add our own twist to it. Even if it was a ready-made picture or design, we adjust it, consult and follow up with the customer,” she said.
Start-up of the Week: MagiCup aims to become a global online store
Start-up of the Week: MagiCup aims to become a global online store
Emergency contraception pill could be an alternative to mifepristone for abortions, study suggests
A new study suggests that a pill used for emergency contraception could be repurposed at a higher dose as an abortion drug, providing a possible alternative to mifepristone, one of the two drugs used in the most common type of abortion in the United States.
Mifepristone has been under attack by abortion opponents, with several states seeking in federal court to restrict its use.
Now used in two-thirds of US abortions, mifepristone blocks a hormone needed to sustain a pregnancy. It’s typically used with misoprostol, which causes contractions and bleeding.
In the study, 133 women who were up to nine weeks’ pregnant took a 60 milligram dose of ulipristal acetate, the active ingredient in the prescription contraceptive Ella, followed by misoprostol 24 hours later.
For 97 percent of them, that drug combo was effective at inducing an abortion, an effectiveness equal to the mifepristone-misoprostol combination. Four women needed a procedure or an additional medication to complete the abortion.
The 60 milligram dose of ulipristal used in the study is twice the dose of Ella, a prescription drug used for emergency contraception.
The company that makes Ella says on its website that it won’t end an existing pregnancy. It can be taken up to five days after unprotected sex to prevent pregnancy.
The findings, published Thursday in the journal NEJM Evidence, may make emergency contraception a target of abortion opponents.
“I’m really worried that these results could be misapplied by anti-abortion activists to try to further their assault on contraception,” said Dr. Daniel Grossman of the University of California, San Francisco, who wrote an accompanying editorial in the journal. Grossman praised the study but said more research is needed on ulipristal as an abortion drug before doctors would prescribe it routinely for that use.
Lead author Dr. Beverly Winikoff, president of Gynuity Health Projects, a not-for-profit research group, said women need information about ulipristal, especially with mifepristone challenged in court.
“At least now we would have an alternative,” Winikoff said. “I think it’s better to have more things that you could use.”
— The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.
Recipes for Success: Chef Garnaras Giorgos of Parea Greek Brasserie talks cooking with love
RIYADH: Parea Greek Brasserie, newly opened at the Hilton Riyadh Olaya, aims “to present Greek cuisine in a way that respects tradition but also embraces innovation,” head chef Garnaras Giorgos tells Arab News.
“Parea offers a unique experience, not only through the stunning scenery and view but also through my personal take on Greek cuisine. I bring flavors and memories from across Greece — from Cyprus to the Zagori mountains and northern Greece. What I aim to offer my guests is a taste of my journey, along with a deep appreciation for Santorini, where I spent five years learning to respect nature and use exceptional ingredients.”
The Greek chef says his grandfathers were his first mentors. “I vividly remember when I was four, standing alongside both my grandfathers — Panayioti and Yiorgo (whom I was named after). They were showing me how to prepare a whole lamb on the spit for our family celebrations. It’s a cherished memory I’ll never forget,” he explains.
“I’ve been in love with food since a very young age, and that passion is the main driving force behind my career,” he adds.
Here, he talks to Arab News about his time in Saudi Arabia, his top tip for amateur chefs and his management style.
What has it been like living and working in Saudi Arabia so far?
Having lived in various countries, what stands out most to me here is the sense of safety. I’ve never felt more secure. I’m still taking time to integrate into the local culture, which I deeply admire. I make it a point to explore new places in my free time.
What’s your top tip for amateurs?
Focus on using fresh, local, and seasonal ingredients. When you cook with what’s available at the right time of year, the results will always be delicious.
What one ingredient can instantly improve any dish?
Love! When you cook with love, the food is guaranteed to be full of flavor and soul.
When you go out to eat, do you find yourself critiquing the food?
I try to simply enjoy the moment and savor the flavors. I focus on the positives and appreciate the effort that goes into the dish, rather than being overly critical.
What’s your favorite cuisine to order?
It really depends on my mood. I can go from street food to a fine dining experience — I’m always eager to try something new.
What’s your go-to dish if you have to cook something quickly at home?
Trahanas — a traditional Greek hearty soup. It’s quick, healthy and full of flavor. I actually make my version of it at Parea.
What customer request most annoys you?
I’m usually able to accommodate any request. The key is understanding the guest’s needs and finding a way to deliver.
What’s your favorite dish to cook and why?
There’s no one particular dish — I love the ones that bring back memories, especially those with a story behind them. So I’d say anything hearty with personal significance.
What’s the most difficult dish for you to get right?
The whole quail. It’s a dish that always presents a challenge — but it’s also an opportunity to perfect my technique.
Pare
Relaxed? Quite the opposite! While we do have our fun moments, when it’s busy there’s no room for democracy in the kitchen. It’s all about precision, teamwork and getting the job done efficiently.
Where We Are Going Today: ‘Finding Sushi’ restaurant in Riyadh
If you are looking for a spot in Riyadh to satisfy your sushi and teppanyaki cravings, Finding Sushi is worth a visit.
This restaurant delivers a delightful dining experience with a fusion of sushi rolls and sizzling teppanyaki dishes.
The sushi selection was impressive. The shrimp tempura roll (SR63/$16.80), dynamite shrimp roll (SR43), and classic California roll (SR61) were well-crafted, with fresh flavors. The rolls were paired beautifully with traditional ginger and wasabi.
For a heartier option, the chicken teppanyaki stood out with tender chicken pieces grilled to perfection, accompanied by a medley of sauteed vegetables. The fried rice served with it was fragrant and well-seasoned, making it a satisfying choice.
The overall pricing is on the higher side, with a total bill of SR245 for two people, including two soft drinks. While the quality of the food was commendable, the portion sizes were quite small, leaving us wanting more for the price paid. This makes it a better option for light dining rather than a filling meal.
For more information, check their Instagram @findingsushi.
Where We Are Going Today: ‘Copacabana’ – Brazilian restaurant in Riyadh
- The restaurant’s decor enhances the dining experience, creating a warm and inviting atmosphere
Brazilian restaurant Copacabana offers an unforgettable dining experience with its fixed price, all-you-can-eat meat skewers.
Located on King Fahd Road in Riyadh, the restaurant caters to those seeking lighter options as well — you can find chicken, a variety of salads and soups alongside an array of succulent meats such as tenderloin and ribs.
The lunchtime buffet is priced at SR180 ($48) and includes 16 different salads including salmon, chicken and the classic Caesar. For dinner, the cost is SR265 and the highlight is undoubtedly the signature picanha, a must-try for anyone wanting an authentic Brazilian barbecue experience.
I particularly enjoyed the spicy malagueta wings and skewered chicken and the grilled pineapple, served as a dessert, added a unique touch to the meal. While I found the burger to be average, the other dishes left a lasting impression.
The restaurant’s decor enhances the dining experience, creating a warm and inviting atmosphere. I have dined there three times, each visit marked by excellent service and flavorful food.
The attentive staff ensured we had everything we needed. The restaurant is well-maintained and thoughtfully decorated, with small cushions on the seats contributing to a cozy ambiance. The portion sizes are generous, although the grilled seabass was slightly salty for my taste.
Whether you prefer your meat rare, medium or well-done, Copacabana has you covered. With its luxurious environment and exceptional food, I highly recommend giving it a try.
Where We Are Going Today: Slice of Bread bakery in Qatif
- Slice of Bread is known locally for their freshly baked speciality breads such as brioche, ciabbata and keto bread
On entering Slice of Bread bakery, located in Qatif municipality in the Eastern Province, you will be greeted with the sweet and comforting aroma of freshly baked goods.
This local business offers an international selection of in-house-made savory and sweet baked treats made from high-quality ingredients, created with love.
Enjoy baked treats, from date-filled maamoul cookies and breadsticks to buttery French croissants with a variety of fillings and creamy Japanese cheesecakes.
Slice of Bread is known locally for their freshly baked speciality breads such as brioche, ciabbata and keto bread. My favorite is their sourdough bread, a gut-healthy alternative to white bread, providing nutrients such as protein, fiber and folic acid.
Sourdough is baked differently from traditional bread, with a more intricate preparation required to level the bread and ferment it. Slice of Bread has nailed their own recipe, with a consistent result every time. The sourdough is offered in different flavors; plain, olive herb, and grain.
To satisfy a sweet tooth, try the “gers ogaily” bites, fluffy saffron and cardamom cakes from Kuwait, or their tiramisu, a rich and hearty Italian desert made of coffee-infused ladyfinger pastries layered in a mixture of mascarpone cream cheese.
Slice of Bread is considered to be more on the expensive side, with a loaf of sourdough starting at SR34 ($9), with varying prices depending on the flavor.
Slice of Bread has two locations in Qatif, in Al-Jazirah and Az-Zahra.
