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Bouillabaisse
Black Bass with Bouchot Mussels, Bay Scallops, Hawaiian Blue Prawns and Chorizo
Notes: The bass was perfectly cooked. Moist with excellent flavor. The mussels, scallops and prawns were also perfect. The seafood nage was delicious, and the generous droplets of chorizo-infused oil spooned tableside added a wonderful kick.
Order and Chance - The Unmaking of Time
Led by artist Sarah Sparkes
Monday 5 March – Saturday 31 March 2012,
This five-session course invites you to celebrate and engage with the diverse body of works and processes developed by the Italian artist Alighiero e Boetti. His extensive artistic practice is unique in the choice of materials, techniques and artistic strategies that he developed over the three decades of his professional life.
Time – its construction and de-construction – appeared as a recurring theme for Boetti. He was interested in the relationship between the conception of an idea and its execution, often directing others to make his artworks. Boetti considered everything in the world of potential use to the artist. The ephemera of the everyday were media through which he could explore his interest in the opposing relationship between order and chance, the individual and society, error and perfection.
Inspired by Boetti’s practice, this course is an opportunity to investigate and practically engage with the methods of working collaboratively and individually to create both intimate and large-scale works. Using everyday, easily accessible ephemera such as postcards, calendars, magazines, diaries, graph paper, maps and charts, we explore the representation of time and other systems of order and how to visually ‘unmake’ them.
This five-session course will conclude with a small exhibition of work on Saturday 31 March 2012, 16.00–17.00 in the Level 7 East Room at Tate Modern, open to friends and family.
Mahatma Yoga Ashram is one the best places in India to learn Reiki. Our Reiki School offers supportive environment for the Reiki course and for optimal healing.
This playground looks a lot like a military obstacle course.
So what? I had to throw hand grenades in 9th grade. (I managed 19 m, compared to the required 38 m.) And yes, those were cold grenades.
Elsecar park on a lazy saturday afternoon. This kinda reminds me of some spooky movie or Christina's World by Andrew Wyeth in a house-on-the-hill kind of way.
Common Purpose ran a leadership course for Zimbabweans in the Diaspora in London on 6-9 April 2011. The course aims to offer inspiration, skills and connections for Zimbabweans in the UK and South Africa who want to support Zimbabwe's future.
Venerdì 6 ottobre 2017 nell’Aula Magna dell'Università di Pavia si è svolta la ”White Coat Ceremony”, la cerimonia di consegna dei camici bianchi ospedalieri per gli studenti del corso di medicina in inglese Harvey in procinto di cominciare il periodo di tirocini dal terzo anno di corso.
Per ulteriori informazioni: www-7.unipv.it/harveymedicine/white-coats-ceremony-octobe...
Dinner @ Restaurant Story's Pop-Up in Singapore.
Restaurant owns Michelin 2 Stars at time of meal.
"Foie gras, cardamon & marmalade"
A stop before dessert: A sandwich but made with foie gras, cardamom and marmalade: Paddington Bear’s favourite.
The dish was a small layered flower of spiced cardamom parfait and bitter orange marmalade on french toast and served utterly covered in a confetti of spiced breadcrumb and grated frozen foie gras.
Mate at table wasn't too amused at this non-traditional utilisation of his favourite Foie Gras. (I had encountered it before and thought it novel at the time). "What's wrong with serving it well pan-seared?" he groused.
I found enjoying the item a tad of an oily affair as I had to pick up the sandwich and quickly popped it into my mouth, all the while using my fingers to wipe up as much of the grated frozen foie gras as much as I can. (I could still hear mate's indignant growls as he did the same).
All I could get was a big initial blast of thick cream....I missed the cardamon as it was drowned away by the subsequent explosions of orange marmalade going off in my mouth like detonated dynamites.
OK, I will side with mate on one point: the foie gras really got lost in the maze of flavours.
Side note: We saw servers coming to each table with Chinese tea pots when they serve this dish. We were puzzled. Are we going to have Chinese tea with this dish? The answer was anti-climatic: Warm tea was used to hydrate up coins of hand wipers so that customers can wipe clean our fingers after trying to salvage as much grated frozen foie gras as each customer can.
Disclaimer: Information extracted from The Peak Magazine (www.thepeakmagazine.com.sg/gourmet-travel/restaurant-stor...)