You can hear the rain pounding on the window and if you’re anything like me, your next thought is: when do I get to see the sun again? I could tell you to jet-off to HawaIi for the weekend, it would spare me a post but eyyy… maybe next year.
Adult travelers and holiday-goers (i.e. not backpackers), and I’m sure just most female young or old travelers in the world just find it difficult to cut-down on packing.
Leif Pettersen at The Lonely Planet has just published this article and it did crack me up; at a time where I’m scratching my head and wondering how to pack for Myanmar (the very exciting countdown until November has started!!), I thought it was a good idea to bring up the topic. Continue reading →
Sicily is one of those places that just tick all the “romantic weekend” boxes in my book: the perfect weather, the abundant food, the powerful wines, the awe-inspiring views, the crystal clear water…
I’m just back from an otherworldly weekend to celebrate friends’ wedding, and as the excellent Italian blog Memorie di una Vagina puts it: “last weekend I went to a wedding in Sicily where I understood that Sicily is just like an excellent lover: as soon as you leave it, you want to go back and make love”
“Lo scorso weekend sono stata a un matrimonio in Sicilia e ho capito che la Sicilia è come un amante eccellente: appena se n’è andato hai voglia di rivederlo e di rifarci all’amore.” (translation is mine)
She’s absolutely right. When are we back again?
Sea side photos are mostly taken from the Capotaormina Atahotel where we had a fantastic relaxing time. Views are mixed, as a sea person, I just really enjoyed the view and multiple beach accesses, the sunset in the overflow swimming pool…that being said, some prefer being up the hills in the village to grasp more of the local atmosphere. (The Metropole was highly recommended by friends)
Views from the Greek theatre are spectacular, it can be either visited in the daylight, or rather, to see it alive, check performances organised in the evening during the summer season. From up there one has a wonderful view on the bay, the town and the volcano; a friend even managed to attend a performance where the opera music was “accessorizing” a stunning sunset and a lava eruption in the background…
With a car, it’s also possible to drive up to Castelmola and watch the bay from even higher up. The little village is smaller and less touristy but nevertheless fantastically picturesque.
Next time? (yes because there will be) other friends decided to cut the beach time short and go hiking up the Etna volcano, which sounds quite tough but worth it; although it would depend on the level of activity of the volcano as well I guess.
Now let’s get back to diet after the rather insane amount of food we just feast on if you please…
Oooh Norwegians… they’re lovely, blond, tall, spend their free-time running uphill and their holidays in wood cabins, they don’t drink, don’t smoke, they have the best-managed oil fund in the world, split kids nursing between father and mother in a more balanced way than anywhere else in the world, and to sum it all…they’re even one of the happiest people in the world…right, let’s stop, this is getting frustrating.
I love travelling of course, collecting experiences, memories, but also organising those memories in the form of this blog, photos, and other small tokens of travels.
Bringing back home small objects (and lots of food) is a way for me to extend the travel experience: last week we had fresh mozzarella for dinner, and it felt like we still had one little toe over there in Amalfi. And the rose water I use to soothe my eyes every morning is truly a piece of Morocco in a bottle.
I often forget though, that we live in a global world where (pretty much) anything can be bought in London. So last night when coming back home from Helsinki, Finland, after a fabulous sunny weekend, and proudly parading a lovely Marimekko wodden bangle, I felt pretty dumb to realise a Marimekko shop opened at the box park…literally a minute away from home!
ahhh cherished souvenirs, and shallow aspirations to have a unique collections of accessories…boooh silly me!!!
There’s always the stuff that you expect to bring back, that you almost go on a hunt for. And then there’s the small thing, the unexpected sweet, funny object, item of clothing that caught your attention…
From Guadeloupe of course we came back with some amazing degustation rum, traditionally made, 11yr of age…delicious
but it’s when buying it at the distillerie that I asked the lady what she was munching on, and she offered one of those amazing candied coconut…fragrance of coconut, dark cane sugar, local vanilla…mmm so naughty but so good.
In random order, I came back with, well, mostly food and drinks: Rhum, cane sugar that smells delicious, jams and preserves, graines a roussir to make chicken Colombo, very strong sunscreen and kite-surfing sunglasses….I would have looooooved to bring that baby frrrrrrrog in my suitcase but my other half stopped me, the horrible monster. Oh well, next time? ;-)
Line breaks: ac¦cent
NOUN Pronunciation: /ˈaks(ə)nt , -sɛnt/
A distinctive way of pronouncing a language, especially one associated with a particular country, area, or social class: a strong American accent she never mastered the French accent
Accents are an utterly strange phenomenon. One is labelled by his accent as much as by his skin colour, and sometimes even more so than by his passport origins.
It could be a deal breaker on a date, it could get you hired or not, it could be the kick-starter of a conversation (or not), it could double your taxi bill or grant you a helpful nudge…. Continue reading →
Spectacular fireworks given every year and thrown from the lake
the infamous “jet d’eau” reflecting the stunning colours in the water
Les Fêtes de Genève
For almost a month during the summer, the placid Geneva turns into a mix of public amusement fair and chic beach bars, becoming the scene to one of the world’s grandest fireworks display. This year’s cost chf 700,000 and was no exception (that’s £460k).. No wonder why Les Fetes de Geneve attracts up to 2m visitors each year.
A friend of ours threw a roof party on Saturday where the average guest could speak 4 languages and was holding 2 passports…I wondered if it was an extraordinary sample or …?
From the Council of Europe website I learned that “Geneva is the second-most-populous city in Switzerland (after Zurich) and is the largest in the French-speaking part of Switzerland. Whilst the municipality itself (Ville de Genève) has a population of 191,415, the canton of Geneva (République et Canton de Genève, which includes the city) has 463,919 residents. (…)
The majority ethnic group, Swiss, makes up 60.83% of the canton’s inhabitants and 39.2% of Geneva’s population are non-nationals (and up to 48% in 2013 according to the Office Cantonal de la Statistique). The most significant ethnic groups are: Portuguese-7.40%; French-5.5%; Italians-4.85% and Spanish-2.95%. Of non-EU/EFTA migrants, the largest groups are, in this order, from the USA, Russia, Brazil, Kosovo,Turkey, former Yugoslavia, India and Morocco. 44.6% of the canton’s working age population are non-nationals and 54% hold at least one foreign passport. At the end of 2010, the unemployment rate was 6% in Geneva, or twice the Swiss level”
As a reference, London’s non-UK born population was around 37% in 2011 according to the Oxford Observatory at the last census, and a large share of those actually hold a UK passport…
The pristine canton of Gruyere
And Switzerland would not be a human size chocolate-box without villages like this one: the medieval town of Gruyere, home if the infamous cheese, where we hopped by to reload the batteries.
The traditional French dessert with a crunchy and nutty Italian twist.
To celebrate my new (amazing) hand mixer I cooked some pretty tasty mousses last week. The word “mousse” is a French word that literally means “froth” or “foam.” This applies to the dessert’s light, airy texture.
Fun fact: if mousses became an easier option sincethe 1930’s when hand mixers made their way into more and more of our grandmas’ kitchens so they could fluff their egg whites easily; the dessert was made famous by chef Michel Fitoussi, based in NY, who in 1977 had a huge success with his innovative White Chocolate mousse.
And what about the Amaretto liquor? I find the Almond flavoured liquor even more delicious now tha I know it’s a love potion!!!
Legends of the Lazzaroni family of Saronno, says that the liquor was created by a widow who posed for Renaissance painter Bernardino Luini in 1525. The widow fell in love with the painter and made her Amaretto potion for him. Her original recipe has purportedly been handed down from generation to generation without change and is currently marketed as Disaronno Originale Liqueur.
Recipe for 6 cups
Heads up!! it needs to be in the fridge for a good 3h before serving, but avoid making it the day before as it may lose its oomph!
- 250gr dark chocolate – I normally buy some French Meunier one, by habit and because it does not need any added sugar and has great quality cocoa – (optional 20gr of caster sugar) – 6 eggs, at room temperature – a pinch of salt / a pinch of cream of tartar – a spoonful of Amaretto liquor (or two) – 6 to 12 Amaretti biscuits – 10cl full fat cream
- separate the egg whites from the egg yolks in 2 different bowls. You can either save 3 yolks or the full 6 ones, depends on how rich you like your mousse.
- melt your chocolate in a bain-marie; do not add water to the chocolate directly, if you need a spoonful of liquid to stir it, add orange juice or some milk.
- beat the egg yolks, optional sugar (depends on how bitter your chocolate is and how much you like the taste of chocolate, I personally don’t add anything), add a spoonful or 2 of Amaretto liquor and mix in well. Add to the melted chocolate, keeping the mixture quite liquid.
- whisk your eggs whites in a small deep bowl, with an electric mixer and a pinch of either salt or cream of tartar (some also use a dash of lemon juice) until obtaining a very firm mousse.
- whip the 10cl cream into a light fluffy mixture.
- fold the whipped egg whites into the chocolate mixture with a very soft hand, little by little. Finally add the cream.
- crunch some Amaretti biscuits at the bottom of your individual ramekins or martini glasses, then gently add the chocolate mousse and let sit in the fridge for a good 2 to 3 hours.
Running is allegedly an affordable sport to practise. Not much gear needed, no special equipment or conditions are required, making it a sport that can virtually be enjoyed anywhere and by anyone for very cheap – or almost.
Well that’s the theory. But judging by the growing number of running specialised shops in London, or the inflated price of international races, there is little doubt it is a money-making industry; and so it has been for a number of years now.
But an interesting sub-trend is the synergy between travel and running industries. Albatros Adventures for example is offering “running” and “marathons” theme in their package holidays (I’m still dying to participate in the Great Wall of China one).
Today, the Flying Blue newsletter caught my attention: the major airways miles programme offered me to subscribe to their “Flying Blue Running now” newsletter!! They actually came up with running-oriented travelling tips and review destinations from a running-ease angle! Ok the real reason I got hooked in is that they offer good deal packages on some marathons and even let you sign up using miles….ok it’s a commercial operation, but it’s still pretty cool.
So that’s another website on my list of favourite, adding to the cool “where people run” page that I became fond of already :-)
The weather is the most important thing to consider. Check the weather forecast of your destination so you can decide what running outfit you’ll need to keep yourself comfortable on your run. A capri-pants, half-zip top and light jacket works well in a wide variety of conditions.
Use this handy list to make sure you’ve got everything in your travel bag for your exciting run to explore new areas:
top / t-shirt
shorts / tight
light running jacket
watch plus charger
sports armband for your smartphone
gloves, hat and thermo underwear (when travelling to a cold climate)
sunscreen, cap and sunglasses (when travelling to a warm climate)
For a long-term trip
Are you planning a big journey? To travel light limit yourself to two running outfits. Wash the sweaty outfit in the sink as soon as you’re done and hang it over the shower rod or balcony and they’ll be clean and dry to use the next day. Pack two short-sleeve shirts, one shorts or tight, socks and one pair of running shoes. A thin and lightweight windbreaker can double as a rain slicker on your trip and a protective layer for running.
What items are your running must-haves on your travels?
It may sound paradoxical, but a short stay in Ibiza is the surest way to get a few more wrinkles and feel 10 years younger.
For sure, it’s a guilty pleasure, a battery reset, it’s the “so bad it’s good” extravaganza. It’s the time to forget the diet, the good resolutions, and just enjoy.
There’s surely a million different ways to enjoy Ibiza, but one thing is certain, it needs to be a bit loco.
One way to enjoy it? I plan a short stay, 3/4days, and allocate it 1 week budget. Gather a big group of friends, rent a villa, pack your flashiest craziest outfits, and try roasting on the beach in the early afternoon, stay there until you get hungry or can’t take any more mojitos, go for dinner, try clubbing again until you drop, and repeat. A glance at the party planning before leaving should help, especially if you’re a large group.
Flights need to be booked well in advance, as they quickly sky-rocket, especially around bank holidays. You will also need to rent a car, try and get a convertible, and apply more sun-cream than I did. I quite like the end of May / beginning of June as it’s tine for the crazy opening parties, this year Ushuaia was pretty awesome I have to say. The infamous(insane) hotel just off Platja D’em Bossa hosts traditionally some of the most amazing open-air pool parties.
It’s Spain, so arriving and leaving late isn’t a problem, you’ll still have time for dinner and clubbing even if you land past midnight. Rent a car, especially if your villa is outside the centre. And unless you’re over 12 Brits stags, avoid Platja San Antoni.
Some friends tell me they go for “relaxing” holidays, just to chill on the beach and enjoy the beautiful island. I wouldn’t advise that. It’s true the island is beautiful, but missing the party aspect of it would be too much of a shame. For a cheaper price, I would favour the Canarias, Spanish but on the Atlantic side; or the Italian Isola D’Elba for great Mediterranean food, or even Sicily…
Last weekend I’ve even seen pregnant women…got me wonder: why on earth would you do that? must be so tempting. I mean the greatest thing about Ibiza is to slurp mojito in a tiny bikini, and shake your booty on the the absolute best sound…but then who knows, maybe if I was in that case and all my friends were going, I would follow nevertheless? maybe, who knows after all.
British have traditionally represented a large share of the flow into Ibiza, with a slight drop in numbers in 2009. I know the tourism official in Spain would like Brits to come and visit Ibiza for its “churches and birdwatching”….unlikely. Not that I’m giving my stamp of approval to the type of excesses often coming together with rowdy clubbers (the drop in inflow of tourism from the UK in 2009 is also correlated to a drop in sexual crimes for example…no comment) but I still think that Spanish clubbing and in particular Ibiza partying experience is really quite fab and unique….
That being said, next time I promise I’ll go upper north roast on the beach, they do look quite fab.
ok by now your friends have started worrying for you: last night you went out for drinks, and after 2hours 45min precisely you asked for the bill, promptly paid and mumbled something about urgently going home to take care of Pasquale. “Hun, you have a new boyfriend, how do I NOT know that?”…”nanah, he’s not my bf, Pasquale’s more like family”…”I see, so your relatives are visiting for Easter? but you told me you were going away…?” …. drop it…they’ll never understand you are bringing up an Italian leaven “a WHAT??”….right let’s go back to the kitchen…
make sure you have everything at hand before we start the day and avoid a million trip down to Tesco:
- about 500gr of Manitoba flour
– 180gr soft butter (not melted or hot)
– about 250gr suger
– 6 eggs
– clean dish towels
– a vanilla pod and / or vanilla fragrance
– 15gr honey
– couple of pinches of salt
– 200 to 300gr candied orange peels
– orange zest
– 30 gr hazelnuts (can be replaced by more almonds)
– 75gr almonds
– unpeeled almonds for decoration
– sugar nibs
– icing sugar
– 2 clean linen cloths
– your dove shaped paper tin, 750gr or 1kg
First dough…in the thick of it!!
some people are morning people, especially bakers. So if you can wake up presto and start the process with a bang, it’d be ideal honestly. If like me you start the morning at noon with a headache, you’ll have to adjust later (read the little compromises below)
First dough – what we need
- 135 gr sourdough
– 150 gr warm water
– 105 gr sugar
– 390 gr manitoba, strong Canadian flour
– 3 yolks (make sure you keep at least 2 of the egg whites in your fridge for later)
– 155 gr very soft butter
Melt the 105gr sugar in 150gr water and bathe 135gr of Pasquale into the solution. Dream of a lifetime, tepid water and sugar ….yummmmm
Throw the 3 egg yolks into the mix, one at a time and stir well; then add the flour a tablespoon at a time. And knead, knead a lot …. your shoulders are screaming, your elbows are aching but it doesn’t matter:
you’re a hard core baker and stubbornly refusing to use a kitchen aid, officially to combine baking and upper body work out, but secretly because it’s a socially acceptable way to stick your hands in food for a good 20min at a time, so go on.
Finally rub the butter in little by little, when the previous bit is well amalgamated.
Leave to rise 8 to 12 hours covered with a plastic bag on top in a warm place (on heating tubes, in warmed oven), the dough should triple.
Round 2 – we’re not done until we get there
After about 8-12h, Pasquale should be a strong teenager, well grown up now.
Second dough – what we need
- initial mix (close to 1kg)
– 30 gr warm water
– 30 gr sugar
– 3 yolks
– 85gr Manitoba, strong Canadian flour
– 15 gr honey
– 30 gr very soft butter
– 4gr salt
– vanilla flavour and / or a vanilla pod
Take our well swollen dough and add 30gr of water diluted with 30gr of sugar; slowly and one by one, add the 3 egg yolks, 85gr of Manitoba flour, 15 gr of honey and knead. Knead again. Knead more. Yes, until your shoulders are screaming, yes, again.
Rest for 20min (finally!!!) and let the mix autolyse in its pot.
Knead again and when the dough is a tough ball with well developed gluten, add the butter. It should be very soft but not melted or hot. Incorporate it in little by little, and finally add 4 gr. of salt and the vanilla fragrance or the seeds of a vanilla pod.
Then when is all mixed add candied oranges in 10 to 20gr of water (they just need to be moist to be sticky enough), little handfuls after another like on the photo. KNEAD more until you get a smooth mix (do I still need to say it?).
Let it rest in warm place covered for an hour. Use that time to massage your shoulders and cheer up….impatient, hungry and slightly frustrated, at this stage I normally start taking short-cuts, DO NOT. It’s a patience game, it’s the slow food by excellence.
So let’s get back to our dough and split tit in 2 pieces, one will be the body, and one for the wings (use your imagination!!). Arrange it in the tin and leave to rise just quite to the edges.
Little compromises: if like me you end up starting round 2 after the evening film at round midnight, you’ll have to find a little compromise with Pasquale and maybe leave him alone overnight, in a cooler place (up to 6/7hours).
If however you’ve started early in the morning, then you’ll want to accelerate round 2, by now you should know how Pasquale has been behaving and how fast he’s been growing. Leave the tin in a warm place, or a slightly heated oven (30 degrees) for a couple of hours until it reaches circa 1cm to the edge.
Round 3 – The pretty step
We’re almost there, this is the easiest step, don’t give up and watch out the cooking.
Sugar coating – what we need
- 1/2 egg whites + salt or cream of tartar if needed to beat them - 120 gr sugar - 30 gr. hazelnuts - 55 gr. blanched almonds - 20gr. unpeeled almods - 2 spoonfuls of bitter almond taste or amaretto - some sugar nibs and for sprinkling
Pre-heat your oven to 200 degrees and during that time, beat your egg white to a smooth cream, ad the sugar in, still beating. Then I use my hand soup blender to roughly crunch the almonds / hazelnuts and gently incorporate them in the cream.
With a spoon, gently spread the white stuff onto our beautifully risen Pasquale, starting with the edges and avoiding to put too much weight in the middle.
Once ready, set your oven at 190 and put the Colomba in at half height. If your oven’s got more hot flashes than Samantha Jones, you may need to manually move it around once at mid-cooking.
Now just enjoy, be proud, and disregard weird looks and comments such as “daaaaarling, you spent 3 days baking a brioche? but I can cook one for you in only a couple of hours, you should have asked!?”
Right, let them eat baking soda, you and Pasquale know it’s not worth arguing….
What was all that about already?
If some say that a sweet bread has been eaten in Lombardia for Easter since the VIth century; reality is that the Colomba as we know it today was invented by Motta in the 1930’s to make use of the Panettone facilities outside of the Christmas period as the technique is similar. However, there’s still a number of legends around the origins of the cake and I always find those rather entertaining.
One of the legend I read about is the one of San Colombanus.
The Irish missionary arrived in Milan in 612, during the fasting period preceding Easter. He was warmly greeted by King Agilulf and Queen Theodelinda of the Lombards to the city and offered a heavy meal of meat and other too rich dishes, that he could only decline in that period of the year. Queen Theodolina, did not understand his refusal and asked him in audience, slightly outraged and dumbfounded to be turned down. San Colombanus to ease the upset Queen, offered to have the supper, but only after having blessed the food. This is when the miracle happened and a whole table worth of food turned into a simple white bread Colomba, or Dove, symbol of modesty and peace.
Last year the Italian Cultural Institute of London organised a conference on Milanese Christmas traditions, and in particular, the delicious Panettone, this extremely rich and yummy brioch-ey cake. Rita Monastero did a passionate speech about the importance of a naturally leavened dough…picked my curiosity and subsequently got most of my December free time VERY busy!! Panettone isn’t quite a simple brioche: It’s a full-on 4 days adventure. And when I say 4 days I assume you already have an active natural leaven, and all the necessary ingredients available in your pantry…. I was indeed way too eager with my initial version and got a flat rich cake, not quite the fabulous fluffy and sweet thing I was expecting. But a few more tries and I was almost there, but after Christmas, my Italian testers all went on (much needed) detox, when I voiced the idea of baking one last one for Epiphany, my boyfriend just frowned and gave me the warning look. Ok my cases will go back to the cupboard. But I couldn’t let Easter go without a tasty and fluffy Colomba.
The Colomba is that – allegedly- dove-shaped little sister of the Panettone. Traditional Easter dessert if any, it’s overall slightly easier than the Chrsitmas version so I’d probably recommend starting there. If you want your Colomba ready for next weekend, I would recommend starting refreshing your leaven this weekend, maybe take the opportunity to bake some bread to use up the quantities. Give your baby a name, mine’s usually called Robert, and he’s Franco-British, but for the Colomba, you’ll need to create his much stronger Italian cousin, we called him Pasquale and sent him to this 2/3 days boot camp first. I’ve adapted the timings for working home-bakers as most of what I found on the internet or the guide I got from Rita Monastero, are just not realistic. So I started creating Pasquale on a Thursday night and plan on baking the final product on the Saturday, if you’re doing it on the bank holiday weekend, even easier as it does take some time.
Fun facts: ALL Italian recipes call for the sacred “Manitoba flour from Molino”, and I jumped through a number of hoops to import / store 10kg of the d@mned thing in my kitchen…when I realised sheepishly that Manitoba was a Canadian province and all it actually was, is a strong flour (i.e. very high protein rates, in and around 15gr protein per 100gr of flour) coming from Canada. In other word, what our supermarkets here call “strong Canadian flour” easily found at Tesco, Waitrose and the likes! yay, one problem sorted.
Before we start:
you will need a leaven starter, Manitoba or strong Canadian flour, 00 or all purpose flour. In term of equipment I would recommend a set of glass transparent dishes (to monitor the leaven) , a simple soft scrapper, a couple of of proofing linen cloths.
Step 1 : Thursday evening - toughen up take 50gr of your usual leaven, steer it with 50gr tepid water and add 100gr of manitoba flour. Robert has left place to Pasquale, it’s starting to take an Italian accent, and it should feel much tougher, thicker, to the point where you can knead it a little bit. Do so for a minute or so.
Cover your pot with a linen, and go out for dinner, or indulge with a spritz and watch La Grande Belleza. You have 3/4 hours ahead of you (depends on the temperature, I personally leave it 3h in the very warm boiler room). In the end it should look smoother, and be 1.5x to twice bigger.
Step 2 : Thursday night- Pasquale rolls with the punches
take 100gr of your now tough Italian leaven and take it to the next stage: shred it in little pieces, add 50gr of lukewarm water and stir. Add 100gr of Manitoba flour and knead for one or 2 min. At this stage I also add a little drop of honey or liquid malt. If we’re sending Pasquale to a boot camp, he’s taking a sweet in his pocket!
now roll it very tight in a sturdy dry and clean cloth, slightly floured and tie it very tight for the night. I used a shoes lace but a present wrap that can be cut off may be a better option. Place it in a small pan or pot for the night, in a warm place. Good night Pasquale! you’re back to the boiler room for 8 hours in your pyjamas. Personally I didn’t understand the point of this step the first time, but then realised it was important as it strengthen the leaven and also is a good visual test. In the morning, Pasquale is well grown and trying to escape the bowl…
Step 3 – a touch of softness in a tough world
After such a night, Pasquale is rather tired, let’s give him a bit of love. Discard any dried bit and use the middle soft part to carry on. To 50gr of the sourdough, again shredded in small pieces add in 50gr tepid water and soak it for a few seconds. Then knead it with 100gr of 00 flour (i.e. all purpose flour).
Step 4 & 5 : flex your muscle!!
repeat step 3 twice, at at least 3h interval, either on Friday afternoon if you’re using Good Friday to nurse Pasquale, or on Friday evening for those who have a life!! Get a good night rest, there’s a day of kneading coming up!!
While you’re nursing Pasquale like a hen hatching her eggs, you can also make sure that you have all the required equipment for the next stage. I got most of what I was missing at Bakery Bits, in particular the cases, the pearl sugar and the candied orange, the delivery should take up to 3 days so plan it ahead.
for the next steps you will need:
- 475 gr. Manitoba flour (i.e. Canadian strong flour) - 185 gr. soft butter - 135 gr. cast sugar - 200 gr. tepid water - 6 egg yolk - 15gr honey - 4gr salt - 1 vanilla pod - 1 orange peel - 300gr of candied orange peel
Just landed in Tokyo and as my friends predicted, people do not speak so much English, but seem to understand basic indications and overall are unbelievably helpful.
There is a tangible sense of modesty, and people who don’t master English well enough and feel confident with it just wouldn’t dare speaking. At the difference of Paris where this translate into “I don’t understand therefore I couldn’t care less”, people seem to give it a try here!!
I mean, last night after a long trip, a lost suitcase, and surviving the underground maze, I wandered around the Shibuya neighbourhood trying to find the apartment when I found a policeman who walked around with me for a full 15min until I was safe at home. I just couldn’t believe it….where else in the whole world?
I’ll keep you updated on how it goes, but just wanted to post this hilarious video by a Japanese / American comic artist who was educated in Japan and made a mock Japanese 101 video. Magic. (For those who want more, his blog: http://kentanakalovesyou.blogspot.jp/)
Photos will come later, I’m busy fua-kin for now :)
How to recognise an Italian ski resort and differentiate it from its neighbours from France or Switzerland at first glance?
First things first, look at women’s blow-dry. If ladies look like they’re coming straight out of the hairdresser no matter how much snow and wind there is through out the day: no doubt, you’re in Italy.
Last summer when coming back from 2 weeks in Tuscany I was stunned by how pretty, and above all stylish, Italian grand mothers were (see the article “fashion lessons learnt from Italian grannies“). Guess what? it applies on the slopes more than ever.
Second clue? are people throwing their skis and poles on the floor nonchalantly, creating an ocean of eclectic boards, Prada shoes, Gucci goggles, gloves and so forth outside of bars and restaurants? if yes, you’re in Italy. (note: if they’re meticulously organised, you’re in Switzerland)
Extra clue: if people around you can telephone while skiing AND gesticulating….where else? Italian skills will never cease to amaze travellers….
hurrah we passed Valentines’s time and its lot of heart-shape Krispy creme and 50-stomething bearded men holding balloons (dear please please no), but fact is, London is rather romantic, ALL YEAR ROUND!! a couple of ideas for a long weekend
# 1 : Brunch, Afternoon High-Tea and GastroPub dinner – indulge with comfort food
When the weather goes chilly a cosy warm up is de rigueur, my favourite afternoon tea award goes to the Sketch : a very stylish, Michelin-star place, with a large collection of flavoured teas and lovely finger food….what else do you need?
Alternative options: recover from any hangover after a long and boozy night out with The breakfast club brunch, that now counts 5 locations, the Smith of Smithfield (and their Spitalfield sister that will reopen in March) , or the Hawksmoor full English breakfast where you can easily feed a young elephant .
There’s quite a few fabulous chimney warmed cosy gastro-pubs in London where you can watch the snowfall (or the rain poor but it sounds less glam), Time Out is always there to help.
#2: Culture, Music and other things to do
For guaranteed brownie points with a girl, you could check out what’s on at the Royal Albert hall or the the Royal Opera; with a little bit of organisation and advance-booking you could bag a top quality performance at relatively affordable prices. Tip: for best value, pick any of the amphitheatre seats, they all have quality views.
Alternative options: Jazz night & dinner at Rooney Scotts in Soho, ballet at the English National Opera, modern dance at the Sadler’s Well in Angel
Ice-skating in a magical location is slightly cliché but still, a rather cool date, you’ll fall, laugh, and warm up with a hot-chocolate after-wile. From November to January, pre-book at the styli Sommerset house (central) , the classic Tower of London (East) or the west-based Natural History Museum, and avoid the crowds of the Winter Wonderland fair.
London is simply beautiful by itself and in the winter, when sunset comes early you could take advantage of a dry day if any, to go walking around. From Sloane square to South Bank for example, watching the sunset on Embankment bridge.
#3 : No romantic weekend without some cuddling
My favourite cinema in the whole world goes to the Aubin, THE Shoreditch based maxi-hipster cuddly place. Faaaaaaaa-bulous Sundays.
Alternative options:The Electric cinema – get the front row double beds. Or for a different kind of cinema experience, pretty unique to London, you could check what’s on at the Future Cinema, even though I think they’re recently become way too steep.
#4: Do things together will bring you closer
Fine, Sauna and Spa are a little bit cheesy as a romantic time for two, but yet it’s a marvellous. Always check out what’s on offers before you book. I recently tried those 2 and it was fantastic. at the Chelsea Club, ask for a Japanese bath. The St Pancras hotel spa has luxurious”journeys to …”, I don’t know if I came out of there “firm, purified, enlivened, from the nape of the neck to the tips of my toes” but definitely came out of there with numb legs.
Why not learn something new? like how to make a cocktail, a.k.a. a socially acceptable way to have cocktails on a Saturday mid-afternoon. I have no problem with that. The London Cocktail club have a good beginner overview course, but that lacks a little bit of hand-on practise. Someone’s whispering to my ear that Harvey Nicholls’ bar actually has great master-classes.
For other good views of the city you can try the National Portrait gallery Restaurant with a view after, you could plan it following an exhibition, after the Thursdays / Fridays late opening.
and the 2nd part of the evening? I would favour a speakeasy type of place over a club. You two can chat over a delicious Manhattan (sorry! meant London dry gin!). The Savoy’s Beaufort Bar has basically invented London cocktails, with their signature over-the-top impeccable service; however my favourite remains the Calloh Callay at the heart of Shoreditch for their unbeatable friendly atmosphere (booking essential Thursday-Saturday).
When visiting a city, I always try and include a long run in my planning. It’s a great way to have a good overview of an area, mingle with the locals, and capture the atmosphere: nothing like running in Manhattan along the Hudson river to capture the empowering NY vibe…
Planning a run in a new city may take a little bit of prep, and one doesn’t always have a local friend to guide them. Where do people run? how cool would it be to use the tracking apps at an aggregated level to actually visualise the answer to that question?
Those 2 blogs have done it for us, using data from Edmondo – I’m all excited and planning my next run in Tokyo now :) happy geeking and running!!
What do you wish, hope and work toward in 2014?I just googled “top 10 2014 resolution” …erg, pretty appalling stuff: ranking at the top, the utterly depressing “loosing weight and living healthier” according to the great women you should know website, oh boy!
No. It’s rainy and cold out there, so let’s start 2014 with enjoyable perspectives at least. Here are a few notes and ideas I jotted down in my (random) preparation for this new cycle.
1. the UK travel hot list by the Guardian: going around Britain more is definitely on my to-do list for 2014 – even if I confess I may wait for a little bit more sunshine.
2. the 20 best travel book of all time, selected by the Telegraph. Reading is the cheapest way to travel, escape, learn. I set myself a soft-objective of 25 books this year; starting with “For Bread Alone”, the first part of Moroccan author Mohamed Choukri’s autobiography, translated to american by Paul Bowes. A tough journey.
3. the top 10 surf schools, by the National Geographic. Just back from Morocco for a short surfing break, I’m studying this religiously and hunting forums: the quality of surf coaching is clearly not the same all around the world, surfing and sport trips in general are the ones that require most preparation….
4. Clean up your Instagram! I was looking for some refreshed list of travel instagrams to follow, but didn’t find anything truly mind boggling so here is my own top 10:
JR: artist until he finds a real job. We hope he doesn’t.
José Lourenco [@joselourenco]: Portuguese photographer and “visual artist” and has a very witty original approach to instagram
Marygribouille: Normand graphic artist and illustrator, she posts daily lovely pieces or her life and fun illustrations
Nicole Warne’s blog feed, GaryPepperGirl: following models can sometimes be slightly over the top but she stays away from the main pitfalls of fashion bloggers and does travel a lot. Her boyfriend is also conveniently a fashion photographer, so thank lord we don’t get selfies in a mirror but beautiful coloured outfit in stunning locations.
Scott Schuman, the Sartorialist: Because he’s the reference street fashion photographer (ok, I can say that safely so long as Bill Cunningham doesn’t have an instagram account!)
Vogue International: the fashion forward reference
The National Geographic: for outstanding quality photos and comments
Murad Osmann globe trotting with his girlfriend and the model, Nataly Zakharova, in a very original “follow me” photography series
The Royal Opera House: A touch of beauty in a ruthless world. Not only this is one of the best operas in the world, but they do put some effort into their instagram feed and social media visibility in general, trying to make it appealing and endearing to the general public. It works, thanks!
The Russian ballet dancer, Maria Kochetkova. Her instagram feed is fun and sober, plus she does travel a lot with that cute hipster cool look
5. what’s the world like in 2014? The economist publishes their annual guide covering economy & politics, but not only. Check out the app or the paper magazine format. Well worth it. My n#1 source of information has also started releasing a “traveller’s briefing” app that I’m really excited about. Available only for a few countries for now (Brazil, Britain), but I’m sure they’ll keep adding to it.
Hello, My name is Paul Smith is currently at the Design Museum; Isabella Blow’s Fashion Galore at the Sommerset House; from February, the National Portrait Gallery will focus on the work of photographer David Bailey in Stardust, featuring more than 250 images; The Glamour of Italian Fashion will open at the V&A in April; and The fashion world of Jean-Paul Gaultierwill be the first major retrospective his past 35 year of creation at the Barbican starting in April amongst others.
I wish you a fantastic 2014, whether travelling around the world or in your kitchen but learning, discovering, talking, experiencing, venturing and adventuring, always.
Coming from a bakers family, the only food I was truly missing in London was great bread, available daily and conveniently. During the course of 2013, I started baking my own sourdough bread at home and I’m pretty proud of my regular no-knead loaf, super easy and hassle-free. (thanks loads to the guys from the E5 bakery for having set me up on the right direction!)
About a month ago I hosted my parents for a weekend at home and had baked Dan Lepard’s raisin and rye crown bread for breakfast; they liked it so much that mom set me on a mission to bake a good fruit loaf to toast her home made foie-gras on Christmas eve. I wanted something spicy and fruity that would keep a real sourdough bread texture and taste. Our foie gras being already layered with candied cranberry, I didn’t want to bake something overly sweet. Also, most recipes call in for the addition of nuts but mom though it would add a “crunchy” distraction and preferred a fruit-only loaf.
After having tested a few options at home, I crossed the channel with my (4kg) Dutch oven and 2 types of sourdough starters; and off I was, in for a good backing lesson on the field. For a start, I just could NOT find the same flour as in London easily available. Bread is made of almost only flour and water, and ingredients are absolutely essential to the taste and texture. If the internet is global and gives is the impression we can follow any recipe from any and all blogs across the planet, reality sometimes makes a humble check-in. Products are not only different, but also, the water tastes different, the bacteria present in the air is different, the humidity is different, and my parents’ big countryside house is much cooler than our central London apartment, messing up all proofing times.
I ended up abandoning the idea of a rye bread for I couldn’t find the right supply on time for Christmas; and remixed several inspirations I took from my go-to baking blogs. I started with a test-run and made the raisin loaf from you can do it at home blog. Tasty enough! (under the dog’s surveillance) so I braced myself up, and started scratching my head in search for a fig adaptation.
- Starter 135gr (100% hydration)
– White flour 85% – 216gr – the white flour I found at the supermarket did not contain enough gluten so I had to increase the whole wheat % to avoid ending up with an unmanageably wet dough. Any unbleached white flour should do, ideally with as close as you can get to 12-13% proteins.
– Whole wheat flour 15% – 38gr plus dusting
– Water 67% – 171gr
– Salt – 7gr
– Cinnamon – a teaspoon
– Mixed spices (cinnamon, ginger, cloves and nutmeg mix)
– Chopped dried figs 33% – 85gr
Add the lukewarm water to the starter and dilute for a few seconds
Add both flours, mix well and knead until the gluten develops. you should now be handling a relatively wet ball of dough.
Let it autolyse for 15/30min.
Add the salt + figs and spices, and again knead until the fruit is well incorporated.
Let it rest for 1/2h in a greased bowl (adapt the timing depending on your temperature)
fold gently and let proof in the banetton overnight.
In the morning, slash it the way you like and pre-heat the oven at 225C or maximum temperature. Bake it for 40 minutes in a Dutch oven, take off the lid and bake it for another 10min at 200C.