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t-shirtclassic · 2 years

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Louis Tomlinson Black Sabbath Shirt

With the portentous sweep Louis Tomlinson Black Sabbath Shirt .of a sorcerer’s wand one wing of the screen doors nearby swung wide to deliver to Lanyard’s stunned recognition the last person in the world he had cared to see just then, a presence of florid allurement en grande toilette. He rose in resignation, telling himself he might have been better prepared, would have been had Folly’s most recent confidence broken upon his understanding with force less scandalizing—that the interruption was after all timely, since beyond doubt it saved him from speaking his mind too plainly on the theme of Morphew as a husband meet for Folly.The curious good nature of the Sultan of Loot was holding up in spite of his bereavement, the temporary defection of the apple of his eye; tshirtclassic he felt free to declare the little party an unblemished success; and though he adhered strictly to his plain water régime, he didn’t hesitate to hector the servants, who didn’t need his hectoring, into producing from Folly’s cellar for the delectation of Lanyard and Pagan the rarest of grandes champagnes. “That’s the stuff to go to the right spot,” he asserted, with a glitter of envy in his moist eyes of an ex-tank. “Drink hearty, it won’t hurt you any, and there’s lashin’s more where it came from—though you won’t find half a dozen bottles between Maine and California, outside the stock I control.” Louis Tomlinson Black Sabbath Shirt, hoodie, sweater, longsleeve and ladies t-shirt So be it—he was tired of fighting against the fate inherent in his failings, he would fight no more Louis Tomlinson Black Sabbath Shirt . The destiny of his own architecture must henceforth have its way with him. . . .Quaint respect for the conventions of another world at length ordained the withdrawal of the women, leaving the men to the walnuts and wine of tradition. And Lanyard, when he got up with the others to bow Folly and Liane out of the room, returning to the table, drew his chair up to the end where Morphew presided.Dull rage smouldered in his bosom, he knew he was ripe for murder—and went on feeding and guzzling with them, winking and nudging and giggling with the best of them, put in his proper place by life at last, relegated to his rowdy sphere, to escape from which he had been insane ever to aspire . . . Oh, he knew it now! Doubts no more vexed his mind. He was where he belonged, where his own acts had brought him, in the vicious circle of his peers, welcomed and accepted in virtue of the proof he had provided, though unconsciously and without intention, that he was one of them—”guilty as charged,” guilty as Hell. You Can See More Product: https://tshirtclassic.com/product-category/trending/ Read the full article

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nightmare-afton-cosplay · 3 years

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Rocky Times for The Rock? Dwayne Johnson Prepares To Take a Loss on Georgia Mansion

Matt Winkelmeyer/FilmMagic

Dwayne “The Rock” Johnson wants to rock a sale of his horse property in Powder Springs, GA.

The Georgia spread landed on the market for $7.5 million. The A-lister faces a heavy lift with a potential sale and is prepped to take a loss. He bought the place in 2019 for over $9 million.

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Dwayne Johnson's horse farm (realtor.com)

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Living room (realtor.com)

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Dining area (realtor.com)

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Family room (realtor.com)

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Kitchen (realtor.com)

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Library (realtor.com)

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Pool (realtor.com)

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Barn (realtor.com)

A sprawling 46-acre property, the parcel is dotted with multiple buildings and offers a rustic, upscale retreat.

Built in 2003, the 15,000-square-foot main house includes eight bedrooms and nine bathrooms, and features wide-plank, old-growth walnut flooring, stone fireplaces, high ceilings, and natural light.

The master suite sits on the main level and opens to a flat, walkout private backyard. The kitchen includes a breakfast bar, island, and stone counters, and looks out to the family room.

In addition, the floor plan includes a den, library, living room, office, gym, wine cellar, and a guest apartment.

On the grounds, there’s a pool, pool pavilion, two apartments, five-car garage, and grassy lawn.

The property also boasts a working 12-stall barn, a riding arena with viewing deck, a haybarn, and a 1867 farmhouse with a historic log cabin.

It’s located close to the popular Buckhead neighborhood and about 45 minutes from the Atlanta airport.

It’s not clear whether the “Fast and Furious” actor spent any time in this property at all over the short period of his ownership.

While he owned the place, he was renting a different home close to Atlanta, while he was shooting multiple movies there last year.

The star posted a mea culpa showing that he had ripped out his front gate with his pickup, in a power outage that left him unable to open it as he was on his way to work.

“Maybe next time, I’ll just hop the gates and call an Uber,” he posted, before joking, “Actually, no, I won’t. There’s no fun in that.”

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Given that Forbes has named him the highest-paid actor in the world, we’re guessing that he was able to cover the cost of the repair.

Now, he’ll also have to eat another couple of million dollars after deciding to let go of the equestrian estate for way less than he purchased it.

Johnson, known as “The Rock” from his wrestling days, starred in the “Fast and Furious” movies and the “Jumanji” franchise. The global star has two upcoming movies: “Black Adam” and “Red Notice.”

The post Rocky Times for The Rock? Dwayne Johnson Prepares To Take a Loss on Georgia Mansion appeared first on Real Estate News & Insights | realtor.com®.

from https://www.realtor.com/news/celebrity-real-estate/the-rock-dwayne-johnson-selling-georgia-mansion/

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juniorformulamotorsport · 4 years

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Food 2020 – The Folly/The Brothers, Towcester

We have had a somewhat up and down relationship with The Folly Inn, our most local gastropub, over the years with some very good food and some that really hasn’t hit the mark, along with service that can be very hit and miss but can also be brilliantly warm and friendly.

Anyway, last year we went back for another try, and ate well enough to decide it was back on our list of places to eat. On that occassion we went with a pair of friends so we all had different starters. That meant we enjoyed plates such as a amoked cheddar cheese twice-baked souffle, with a Waldorf salad, cauliflower cheese puree and a Parmesan crisp…

Home cure salmon with lightly pickled cucumber, salmon roe, fennel, fresh radish and chive oil…

A hash of pulled pork and black pudding with a panko breaded egg, pork crackling and apple puree…

A beetroot dish of mixed beetroots, poached pear, goat’s cheese, walnuts and a shallot puree…

We also managed to make a womanful attempt on the mains, getting through a pan roasted rump of lamb, goat’s cheese croquettes, minted beans, confit potato, parsnip puree and lamb jus…

Gloucester Old Spot pork belly, white pudding bon bon, sauteed celeriac and buttered mash…

Breast of guinea flow, stuffed with chestnut mushroom duxelles, Cornish potatoes, tenderstem brocolli, babyy onions, cured bacon, beetroot puree, Port wine jus…

Finishing off with a chocolate fondant that did just what it was supposed to, oozing chocolate once you broke into the crisp outer layer.

We liked it so much we went back in February this year for Lynne’s birthday, so they’d redeemed themselves pretty much. This time we demolished a starter of goat’s cheese and figs and another of the black pudding and pork hash again.

For mains there was guinea fowl (also again) and duck.

They knew it was a birthday meal and so they whisked out a complimentary festive dish of ice cream even though none of us could manage dessert, which we thought was very sweet.

We would undoubtedly have gone again, but the universe had other ideas, and before we knew it we were in lockdown, all pubs and restaurants shut for the duration. It was back to the freezer, the kitchen and my own massive collection of cookbooks if we wanted anything special. And for 10 weeks that’s precisely what we did.

But then, an email from the folly informed my that they were doing lockdown menus, from a pair of chefs who refer to themselves as The Brothers, rather than from their usual chef, but that these could be picked up during the day on Saturday to finish and plate at home.

The first few menus didn’t appeal enough but finally, for their Lockdown Tasting Menu #5, they hit gold as far as we were concerned. I phoned up and booked for 2, at a cost of £35 each for five courses. At 12:30 I duly turned up at the side door of the pub and was handed a large carrier bag scientifically packed with plastic tubs and cardboard-lidded foil cartons.

When evening rolled around it was a case of heating the oven to 180°C and following the comprehensive instructions to create what turned inti a seriously splendid dinner. While the canapés warmed up, I cracked open a bottle of Chapel Down Classic Non-Vintage Brut which was a very good way to start an evening.

We sat in the conservatory to eat the canapés, a smoked pork belly bon bon, served with gherkin ketchup, a chicken katsu gyoza, with a pickled ginger mayonnaise, a buffalo cauliflower “wing”, with a hot sauce dip and last but not least a chickpea and red pepper fritter, with a Romesco sauce. I hadn’t got them quite hot enough; having failed to read the instructions quite as closely as I should have done, but they were tasty. They would have been even better at the correct temperature.

Anyway, nothing daunted we moved on to the amuse bouche, which they called “Edible Garden”. A portion of humus with some crisp, crunchy vegetables to dip in and some olive soil was enjoyable too and we soon demolished it, dipping the tiny cornichons and the radishes in and getting somewhat messy as a result.

We moved on to share half of each of the two starers, with pulled Korean BBQ brisket heated up and served in a steamed bao bun, with a very punchy kimchi mayonnaise, and some pickled radishese. We ended up with a spare bun somehow, but left it to another day when I ate it with some cheese! The second starter was a poached duck egg, with English aparagus, glazed walnuts, and a dollop of broad bean and wild mint pesto. Both of these were very different but equally good. By now we were drinking an interesting wine from Egypt, a Domaine de Gianaclis, Ayam Viognier, bought in the shop at the Cite du Vin in Bordeaux.

We were moving very slowly in the direction of the main course, and this was a slow roasted lamb rump cooked beautifully pink, served with a Moroccan vegetable cous cous, aubergine pickle, a sweet potato samosa each (and the only bone of contention really because one of the samosas was much biggert than the other – I solved it by cutting both in half) and a some garlic yoghurt. With it we drank an excellent 2008 Pomerol, from Chateau du Tailhas, that I had opened earlier in the day and decanted. We finished the wine. We couldn’t finish the meat, and ended up eating it with the vegetable cous cous the following day for dinner, along with the dessert, because we really couldn’t manage that either.

The dessert, which we finally consumed on Sunday, was a Peach Melba but it had suffered a bit for being kept for 24 hours in the fridge. The peaches had dried out a bit and the raspberries were starting to slump. It still tasted good, but it didn’t look quite as good as I’m sure its creator had hoped.

We thoroughly enjoyed it, so much so that two weekends later we decided to do it again!

And so, last Saturday, I again drove up to the pub at 12:30 to collect the Lockdown Tasting Menu #7.

This time I got the oven temperature right from the off, and so the canapés came out as they were intended. The things that were supposed to be hot were, and the things that were supposed to be cold or room temperature also were. Go me! This time we had a chicken parfait cone, with an accompanying onion jam, a smoked ham hock bon bon with its piccalilli gel, a sag aloo bahji, with a mango chutney ketchup with a scattering of nigella seeds running through it and a Thai green arancini, which came with a BBQ pineapple relish. The only thing that was slightly off was the cone, because the biscuit had gone siggy in storage. Oh, and the fact that none of these items were labelled so we had to figure out which was which – with the sauces we did it by colour, eliminating the obvious items first, the picalilli because it was bright yellow and the onion jam bu virtue of it being brown.

This time we opened a bottle of Champagne that we bought from the Champagne house itself back in 2018, a A Bergere Brut Nature. It lasted us through to the amuse bouche, a stunningly good roasted tomato gazpacho, with a round ball of burrata, and some strawberries. Needless to say it was served cold, and it was superb.

We had changed wines and were now enjoying a 2014 Urziger Wurzgarten Riesling Kabinett, from Joh. Jos. Christoffel in Erben, again a wine we had bought ourselves direct from the makers on a previous holiday to the Mosel. It went well with the starters where we again ordered one of each and shared half and half. The BBQ smoked mackerel fillet was stunning too, though the mackerel hung about digestively for a lot of the evening, and the crab Scotch egg that came with it was lovely, as was the cucumber, wasabi and dill buttermilk which cut through the oiliness of the fish and gave the dish a punch. The chargrilled cauliflower, with smoked almonds, salted lemon and pepper salad, and it’s emulsion of harissa yoghurt was positively restrained by comparison.

The main was again too big for us to finish, but that was no surprise because it was a 14 oz. Cote de Boeuf, with dauphinoise potatoes, buttered asparagus and tender-stem broccoli, vine tomatoes, and a 5 peppercorn sauce. The instructions included the information needed to finish the beef at any stage from blue to well done. We opted for blue so that meant 5 minutes in the oven and 2 minutes resting time. If I have any complaints it would be that there was nowhere near enough sauce for the half portion of meat we were able to eat, never ming a whole 14 ozs. That’s my only complaint though. I have no complaints with having had enough meat and potatoes left to make another dinner, with the addition of some carrots!

There’ll also be no complaints about the wine. After all, it came from my own cellar! This time we drank a 2015 Chateau Martet Reserve du Famille. It was amazing! And once it’s gone we’re going to need more of it.

Again, we ate the dessert the following night, in the shape of a sticky, dense and rich raspberry, white chocolate and pistachio trifle.

Hopefully we are now back to something close to normal now, and we can go out to eat again soon. If not, then I hope these guys keep on doing their lockdown supper clubs because it will help keep us sane.

Food 2020 – The Folly/The Brothers, Towcester Food 2020 - The Folly/The Brothers, Towcester We have had a somewhat up and down relationship with…

#2020 #Cooking #Dinners #Drink #Europe #Food #Food and Drink #Hospitality #Pubs #Restaurants #The Brothers Supper #The Folly Inn #Towcester #Travel #UK #Wine

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daysofnikki-blog · 7 years

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The next Wednesday night.

And I thought four days was a while to wait. Now it’s been ten. Geez. I started writing this last night but I dropped a Bugle on the floor and deleted the post as I picked it up. I started writing it just now, again, and deleted it again cause I’m a dumbass. I’m really hoping it doesn’t happen a third time.

So, last Saturday I stayed in my Little Mermaid jammies as planned and it was fucking awesome. No regrets.

Sunday I went back on OKCupid and actually answered a message on there for some damn reason. Guy named Matt. A British engineer. In his spare time he climbs mountains, mainly ice, usually alone. His favorite thing about me is my big heart.

We met for brunch at the Black Walnut in Norcross. Had such an enjoyable time that we went for a hike in Roswell after. When I finally went home he was texting me to invite me on a trip to Canada next month to climb frozen waterfalls with him. That night we met for drinks at an Irish Pub. At the end of the night the kiss was so good he picked me up in the parking lot and wrapped my legs around him. The only thing stopping me from fucking him right then and there was the possibility of ending up on a sex offenders list. Damn he is great.

Monday I went to REI to look for the proper gear for Canada. I had no fucking clue what I was doing. Did you know there are metal attachments for shoes that are basically the equivalent of snow chains for tires? Now you do.

Tuesday was Halloween. He took me to REI to help me out, but I’m still unsure on what all I would need. We had dinner at Seasons 52, a nice place by Perimeter. We each had two glasses of Panachere while he told me about his wine cellar in Tokyo.

After we went to his place. Had a lot more wine. Met his adorable Corgi, Bee. Love her already. I had been adamant about using a condom, and remember pulling one out of my purse. I don’t remember much else, except the sex was rough and I felt awful. The next day the condom was still on the nightstand. Scared me.

I lasted a half hour at work before going home. As soon as I walked in the door I vomited everywhere. Told myself I would nap but wake up in time to work with Jacob. By the time I woke up, though, the work day was over.

I did feel a lot better though, and met up with Matan for pizza at Fellini’s. He was tired from working in NYC all weekend; he’d just gotten back the day before. I could tell he was exhausted as soon as I saw him. Eyes were heavy. He also didn’t remember a fucking thing about me; kept asking me questions we had already covered. I didn’t mind much, cause I can understand exhaustion, but I still gave him hell for it just to be funny. Went back to his place after. Had sex, which I initiated. I’d thought about fucking him all day Saturday in my jammies. Sex was… okay. Not bad, not great. Asked him to fuck me on the balcony, and he did. Asked him to fuck me in front of the mirror, and he did, even if I wasn’t positioned to see into the damn thing. He didn’t like to kiss on the mouth either, which always gets me off. Afterwards I left. He invited me to stay but I just didn’t want to.

Next day I got into… not an argument, but not a happy conversation about the condom with Matt. He said we got carried away. Said I was insinuating it was his fault. I guess I was. I didn’t mean to. It just scared me.

Friday I saw Matt again. Went to his place and watched Netflix. Realized I was stupid to have been scared; he used a condom, without me asking, and holy shit is he a good fuck. Just as rough as I like it, but kind of tender-sweet, too. A rare combo to find. I had nice bruises on my ass the next day and wore them proudly. The next day he went climbing. He said he was going with “the lads” but I’m 99% certain he went alone, which is fine by me. I love being alone too.

I went to Staycation with Jules. Met at her place and true to nature, she gave me a few edibles to eat before we left while we did our hair. Also gave me some amazing lipsticks because Jules is awesome.

Her husband got us a corner room at the W in Downtown. Two whole walls were windows. Beautiful, huge room. Cannot imagine how much it cost. We ordered from an expensive BBQ place for dinner… the friend mac & cheese sticks and pimento cheese/bacon marmalade wontons were phenomenal. The next morning we got an impressive array of food from Room Service. She bought us matching white silk robes with floral patterns. Thankfully the waistline is adjustable cause I left that hotel ten pounds heavier. We spent our time playing with makeup and on Snapchat. Watched the new IT before bed which was surprisingly awesome. Smoked a lot of weed in the bathroom. She had brought blow too, but I have zero interest in that. The next day before we checked out I took sexy photos of her as a Thank You to her hubby.

Sunday I was alllllmost home from her place when she called and told me that she had left a giant Mason jar of weed in my bag. So I turned around and drove back to her place a helluva lot slower than I had driven from it. By the time I got home there wasn’t time to do much but go to bed. Matt was pretty distant. Matan asked to meet up on Monday. I said yes.

We went to his place to order in sushi and watch a documentary on Israeli cuisine. The sex was a little boring, but damn it got exciting at the end when he said, “Where’s the condom?” Spoiler Alert- it was inside me, somewhere. So I freaked out slightly and ran to the bathroom to finger-bang myself in eight different positions. I had just gotten my nails done and scraped the fuck out of my insides. It was also hard for me because I never finger myself to masturbate (I’m more of a humper) so I couldn’t tell what was condom and what was pussy to be honest. Asked him to help because he was saying we may need to go to the ER, and he became SO squeamish. Like… really?? You were just spreading my butthole apart in front of a mirror but helping me with a medical issue by going into the pussy you were just inside, you won’t do? What an asshole. I asked to stay over in case anything happened, and he didn’t even offer to walk me to my car that was four blocks away, in Midtown, at midnight. Douche. Even worse, when we got in bed he told me, several times, not to touch him or he couldn’t sleep, and made me listen to a WWII podcast on his phone before bed. This guy has zero intimacy. When I kissed his head goodbye to go to work (he was still sleeping) he said, “That’s it?” like he was glad the ordeal of me staying over was finished. Not goodbye. Not "Have a good day." Just "That’s it."

Still wouldn’t mind staying friends though.

Tuesday I text Jules and Jaime my issue. Jules immediately offers to fingerbang me to retrieve it. Told me I could lay on her kitchen table and she had a speculum. Jaime just laughed and prayed for me. At 10:00, after many squats and lunges, I said fuck it, took off my nails, sat on the toilet at work, and went to town. IT CAME OUT. Thank God. I there it in the trash until Jaime asked if I had flushed it. Last time the toilets clogged they actually posted a picture of the clog at work. She said it would be hilarious to see a post about a condom clog, and I agreed, so I dug it out of the trash and flushed it for the lolz.

Matan finally checked in on me… at 2:40. Thanks a lot.

Matt is still really distant. Says he needs to train. I believe him, it’s just… so different from last week.

That night I just cooked a lot. And accidentally super glued my favorite skirt to my leg. I was holding the broken bottle of glue in my hand and accidentally tilted my hand as if reading a watch :( It seeped through the fabric and attached to my leg. When I went to pull it off, it hurt like hell and ripped my skirt.

Tuesday was quite the bitch.

Today I asked Matt if he wanted to see me this week. He said he really needed to train. Seems to want to see me, just seems more to be worried about his climb. I wrote him a long text that he didn’t reply to (though no reply was needed). I’m just going to give him a few days to himself and be in touch again. I really like him. I love that he loves my big heart. How often do you find that?

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juliandmouton30 · 7 years

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Studio B creates rectangular brick home for historic Denver neighbourhood

Colorado architecture firm Studio B took cues from Denver's old bungalow homes to create this low-slung residence faced with handmade brick, walnut panelling and large panes of glass.

The Brick City House is located on a corner lot dotted with oak, willow and maple trees. It is situated within the city's Sunnyside neighbourhood, an older district dominated by brick bungalows with large porches. The architects set out to create an "interpretative piece of architecture" that respects the local context, in contrast to other new developments in the area.

"In opposition to many of the newer, large-scale and overly complex projects with generic building materials typically being constructed in the neighbourhood recently, this project is smaller and lower profile," said Studio B Architecture + Interiors, which has offices in the Colorado towns of Aspen and Boulder.

The team conceived a low-lying box faced with dark bricks supplied by a company in Italy. The masonry helps strengthen the home's connection to its historic neighbours.

"This project draws its material palette from the surrounding, smaller-scale brick bungalows and implements handmade brick – a low-maintenance, high-quality and durable material of striking natural beauty," the team said.

The brick was paired with warm-hued walnut panelling and large expanses of glass, which lighten up the facades. The entrance elevation was slightly cut away, resulting in a recessed front door and a terrace that engages the home with its surroundings. The concrete foundation was left exposed in order to ground the building to the site.

Rather than a traditional backyard, the team created an interior courtyard, which was formed by extracting the centre of the rectangular volume. The outdoor space contains a slender pool, an in-ground fireplace, and a lounge area. Retractable glass walls line the courtyard and provide a seamless connection between inside and out.

"The house turns inward toward the courtyard and pool, with a connection to nature by focusing upward on the sky," the team said. "This concept is inspired by modern artists' exploration into the connection of the sky, earth and proportion."

Encompassing 4,600 square feet (427 square metres), the home has a master suite and guest bedroom on its ground level, along with an open-plan living, dining and cooking area. A basement contains an additional bedroom, a media room, an office, and a wine cellar. The interiors are defined by a neutral colour palette and streamlined decor.

Studio B's other projects in its home state the western US state include an elevated Aspen home wrapped in zinc and glass, and a school in rural Colorado featuring earthy materials and soft natural light.

Photograpy is by Raul Garcia, Astula.

Meridian 105's Denver house features screens and shutters made of black wooden pallets

Project credits:

Architect: Studio B Architecture + Interiors Lead architect: Mike Piche Millwork designer and fabricator: Kevin Vesel Landscape architect: Elevate by Design Handmade brick: San Anselmo

The post Studio B creates rectangular brick home for historic Denver neighbourhood appeared first on Dezeen.

from ifttt-furniture https://www.dezeen.com/2017/10/10/studio-b-brick-city-house-rectangular-home-historic-neighbourhood-denver-colorado/

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arcisfoodblog · 7 years

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Day 2 of my business trip (and venture into the Nordic cuisine) was very satisfying. After spending the entire day in negotiations for a Danish tax audit, its satisfactory result made the visit to Geranium*** that night even better. Geranium opened in 2007 in Copenhagen’s Rosenborg Gardens but the original inception had been closed due to bankruptcy of one of its investors in 2009, but reopened in its current location at the Per Henrik Lings Allé in 2010.

The head-chef Rasmus Kofoed has a quite impressive resume as he is the only chef in the world that won bronze (2005), silver (2007) as well as gold (2011) on the prestigious Bocuse d’Or competition. The restaurant got its first Michelin star in 2012 and the second and third followed in quick succession: 2013 and 2016. On April 5, it was announced that Geranium holds the 19th spot on the 2017 San Pellegrino’s The World’s 50 Best Restaurants (up from 28th in 2016) and wine list – overseen by Wine Director Søren Lodet – has been awarded the best Champagne and Sparkling Wine list for 2016. Enough accolades, I knew for sure that I was in for a treat that night…

The restaurant is advertised as dining in the canopy overlooking the Fælledparken, which sounds a lot better than dining on the 8th floor of the FC København football stadium. However, as soon as you exit the elevator, you step into a totally different atmosphere. Greeted heartily, I was ushered into the light dining area with indeed beautiful views over the park. The sunset was already at 8pm, but it must be spectacular dining there in the height of summer.

I was seated at a large round table just in front of the open kitchen which had been remodeled last year so that the entire dining area has a view on the kitchen rather than only the first four tables (which are no longer there) that had a side view. Luckily there was also a Dutch guy in the kitchen, Ruud, who served and explained some of the dishes and helped impromptu on Dutch translations of some of the ingredients.

After choosing a glass of champagne from 3 options – I went for a 2009 Brut Nature Champagne, La Pulpe et Le Grain Champagne by Charles Dufour (DKK 200 / € 27) – I was handed a small letter with a welcoming message from Rasmus and Søren, explaining their view on how they cook and source products as well as the wine list. It was immense: close to 80 pages with incredible wines, which often could also be offered as vertical tastings.

About the menu choices On the back of the note was the set menu, “The Spring Universe”. In principle, there are 4 seasonal menus but besides the signature dishes there are occasional changes within the seasons too. The menu is DKK 2.000 / € 269 and consists of 5 appetizers and 11 dishes – 8 savory and 3 sweet – and concluded with sweets to go with coffee or tea. The regular wine pairing was DKK 1.400 / € 188 (for 7 wines) and a juice pairing will set you back DKK 700 / € 94. As I was feeling much better than the night before, fermented grape juice it was…

Besides the regular wine pairing by the glass, also 3 more exclusive options were available. A Wine Lovers Experience with 6 rare and special wines by the glass for DKK 3.300 / € 443. To top that, for larger groups, there were also two possibilities to go berserk with pairings of 6 entire bottles, but those wines are exceptional (top cuvées from Taittigher and Krug, a 1982 Château Mouton Rothschild, a 1986 Chateau d’Yquem, etc.) and therefore also come at an exceptional price level: DKK 30.000 / € 4.000 for the The Great Bottle Experience and a whopping DKK 75.000 / € 10.000 for the Extreme Bottle Experience.

“More important than the food pairing is the person with whom you drink the wine…”

This quote from Christian Moueix of Dominus Estate donned on the first page of the wine list. So, there I was, stitting on my own, flicking the 80 pages of the wine list… I proptly decided to splash out and go for the Wine Lovers Experience. 😇

The Appetizers

Lobster, Milk, Juice from Fermented Carrots and Sea Buckthorn

Jerusalem Artichoke Leaves, Hazelnut Oil and Rye Vinegar

Next appetizer was the ingenious “Tomato Water, Ham Fat and Aromatic Herbs”:

Tomato Water, Ham Fat and Aromatic Herbs:

Charred Potato in Aroma from Bark and Sheep’s Butter

“Razor Clam” with Minerals and Sour Cream

The Savory dishes First up was the “Dillstone” Trout, Horseradish and Frozen Juice from Pickled Dill:

Salted Hake, Parsley Stems and Finnish Caviar in Buttermilk

These first two savory dishes were accompanied by a 2014 Pouilly Fumé Tryptique by A. Cailbourdin, a citrusy fresh and clean Sauvignon Blanc from the Loire Valley in France.

The next dish was Scallop, Filippa Apple, Scallop Roe and Browned Butter which was paired with an amazing 2014 Trout Gulch Vineyard Chardonnay by Ceritas Wines sourced from grapes from the Santa Cruz Mountains in California.

An entire bread course(!) followed the scallops: “Crispy Grains, Bread with Old Grains and Gluten Free Bread with Seeds”. No wine pairing, but my leftover Chardonnay was not bad at all.

“Pickled Carrots, Smoked Pork Fat and Melted Vesterhavs Cheese” which was paired with a vibrant yet dry 2009 Silberlack Riesling “Erstes Gewächs” by Schloss Johannisberger, Rheingau, Germany

Lightly Salted Turbot, Celeriac and Pickled Pine

Walnuts, Cep Mushroom Soup and Black Truffle

The turbot and mushroom dishes were paired with a glass of exquisite NV Grande Cuvée Champagne from Krug, a special blend of more than 120 wines from 10 or more different years.

“Grilled Lamb, Ramson and Sheep Cream with Smoked Lumpfish Roe”

The lamb dish which was paired with a 2009 Les Forts de Latour by Château Latour, Pauillac, France. Although this Les Forts de Latour is “only” the second label of this famous winery, this excellent 2009 vintage was incredibly powerful, but paired very well with the grilled lamb as well as the roe.

Intermezzo At the end of the savory part of the Spring Universe menu, Ruud invited me for a quick tour of the restaurant and the different sections of the kitchen. Explaining along the way the rigor and methodological approach in the kitchen: from getting the fresh produce via different stations for cleaning, prepping, storing, portioning, all the way to the open kitchen that needs to finish and assemble the dishes during service. His favorite was the drying room for the charcuterie that they make themselves at Geranium. The smell escaping when he opened the door was very special, a huge wall of umami. It was chockful of experiments with various stages of drying and jars of pickled ingredients. The wine cellars sections were pretty impressive; big wine list = big storage. After having a look in the test kitchen and the private dining area, we made our way back to the dining area. The actual Bocuse d’Or trophies were on display at the back of the restaurant!

The sweet dishes After the tour, it was time for desserts, which were all paired by an Hungarian sweet wine: a 2005 furmint-based Tokaji Aszú 6 Puttonyos by Oremus.

A Bite of Beetroot, Blackcurrant, Yoghurt and Tagetes

Ice Cream from Beeswax and Pollen, Dried Apple, Black Honey and Elderberries

Caramel with Roasted Grains, Chamomile and Pear

To finish this amazing night, I ordered an espresso which was prepared at the table.

It apparently started with a joke from Rasmus as he bought this ROK espresso maker on eBay and tasked the Italian waiter to get the hang of it. Italians should know how to make a proper espresso, right? After 3 weeks of experimentation with process and quantities (and therefore getting a serious workout), he indeed succeeded to crank out very nice espressos.

As the pièce de résistance there were sweets served with the espresso:

Front to back: Caramel, Dried plum juice and aromatic seeds Pumpkin tree and cake with pumpkin seed oil Marshmallow with rose hip Chocolate with oats and sea buckthorn Green egg with pine

About the dinner As to be expected, the delicious food was stunningly presented, inventive yet harmonious and ever so subtle in flavors and textures. The wines themselves were absolutely special and worth the hefty price. The service was impeccable: incredibly attentive, knowledgable, inquiring beyond mere courtesy and willing to answer to all my questions on the wines and food. It was a pleasure to sit back and just watch everybody serve the different tables as a well-oiled machine.

In conclusion: simply the best dinner I have ever had. I must have been sitting there with an idiot grin from ear to ear the entire evening.

Around the World – Geranium***, Copenhagen, Denmark (March 2017) Day 2 of my business trip (and venture into the Nordic cuisine) was very satisfying. After spending the entire day in negotiations for a Danish tax audit, its satisfactory result made the visit to Geranium*** that night even better.

#Copenhagen #Denmark #Fine Dining #Geranium #Michelin Star #Rasmus Kofoed #Restaurants #Review #Travel #Wine

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thepalladiantraveler · 7 years

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Rome, as the saying goes, was not built in a day; nor a week, month or year for that matter. Like slow food, Caput Mudi, as she was called back in the day when the Caesars (Emperors) ruled the empire, learned to take her sweet time once she became the epicenter of the known world.

Augustus Caesar to Romulus Augustus aside, the Caesars of modern-day Rome are the varied staples of la cucina romana (the Roman kitchen). And, there is no better place in all of Rome to sample her bounty than along the cobblestone of Trastevere, the Eternal City’s quintessential neighborhood just across the Tiber River; and, there is no better way to do so than in the company of 11 other like-minded travel/foodie writers invited to experience Roma in the throes of winter on the third annual #WinterinRome blogging event.

This 72-hour, customized assaggio (taste) of the sights, sounds and savors of Rome is the brainchild of Linda Martinez, owner of The Beehive — an upscale hostel/budget boutique hotel conveniently located just two blocks from the Termini train station — and sponsored by a handful of English-speaking tour operators eager for our collective ink: BonAppetour, Personalized Italy, The Roman Guy, Context Travel and Eating Europe Food Tours, where our #WinterinRome narrative continues.

Led by Mimmo, our effervescent, expat guide from Philadelphia — and the owner/operator/lead singer of Tram Tracks, where food, wine and live classic rock combine to create a party atmosphere inside a rolling antique tram through the streets of Rome — we jump-start our early morning get-together with a cup of strong espresso taken at Berti’s Antica Caffetteria, our meet-up point along Via Natale del Grande, the first stop on a ten-stop, five-hour foodie tour of the Trastevere.

Quicker than you can say, “Caffe macchiato, per favore,” we move next door to Pasticceria Trastevere, home to the neighborhood’s revered bigne (cream puffs) filled with zabaglione cream that have been prepped by Signora Vera since the 1970s. The locals say they’re divine, and so do we.

Turning right onto Via di San Francesco, we enter into a world of hanging prosciutto (cured ham) and rounds of pecorino romano cheese the size of Pirelli radials at Roberto Polica’s Antica Caciara. A Trastevere institution since 1900, it’s where locals head when they need a cured meats/salami/cheese fix. We’re offered a sample of Roberto’s fine fare and it’s all hands on deck.

Best known by tourists for its nightlife, Trastevere is renowned for its hand-held street food, too. And, there’s none better than piping-hot supplì, deep-fried rice balls filled with mozzarella cheese and an optional tomato sauce. These lip-smackin’ morsels are served up morning, noon and night at I Supplì, a hole-in-the-wall snack joint along Via di San Francesco.

“In summertime,” intones Mimmo, “i romani head up to the Castello Romani hill towns to escape the city heat and to also enjoy one of the area’s signature dishes: porchetta.” He adds, “It’s a deboned pork belly, seasoned, rolled, skewered on a spit and roasted to perfection.” Well, it’s not summertime along Via del Natale Grande, but porchetta rules, regardless of the weather, at the Antica Norcineria delicatessen where proprietor Piero Tacozzilli serves up slices of his own farm-raised, slow-roasted, aromatic pork placed atop crunchy artisan bread. According to the man-on-the-street, Piero’s porchetta is the absolute best to be found anywhere in the city.

At the top of Via del Natale Grande we hang a left and stride into Piazza di San Cosimato’s open-air market. Mimmo gathers some fresh fruit from Concetta and Pietro’s stand, while plates of cheese are offered up from Adamo and Emiliano’s 700 delicatessen, so named because there are precisely 700 windows that look down upon the piazza from all of the surrounding buildings. Our short picnic in the square makes it six stops thus far, but our foodie tour through Trastevere doesn’t stop here.

Rumor has it that gourmet and organic gelato arrived on the scene in Rome courtesy of Fatomorgana, a chain of six gelaterie (ice cream parlors) located around the Eternal City. Offering fresh, natural gelato with a gourmet twist, Fatomorgana creates flavors not found anywhere else in the city: basil, walnut and honey, black rice and rosebuds, and chocolate with tobacco, to name a few. It’s a gelato-lover’s paradise at Via Roma Libera 11 as our party of 12 queues for a complimentary cone or cup of Fatomorgana‘s creations. Mmm.

Dessert taken, we now head for il pranzo (lunch). I know, it’s like placing the cart before the horse, but the carrot(s) that Mimmo dangles in front of us to keep us moving forward — past a group of elderly men playing cards, through Piazza Sant’Apollonia, and down a few winding, graffiti-tagged alleyways — is a duet of tried-and-true pasta dishes of Rome: cacio e pepe (cheese and pepper pasta) and rigatoni all’amatriciana (pasta tossed in a sauce made with pig’s cheek), served up quickly by Giovanni at Ristorante Casa Mia in Trastevere along Via della Rinella. The two dishes, prepped to perfection, along with glasses of DOC-rated wine, are just delightful. SALUTE!

Eight down and only two more stops to make, we’re off to see how the cookie crumbles at Innocenti, a family-run, artisan biscotti house that’s been serving up these tasty, twice-baked sweets along Via della Luce since 19-and-29. According to Stefania, the latest Innocenti to prep the dough and run the huge oven, “If you ate our cookies 50 years ago, they taste more or less the same today.” Displaying a tray of just-baked goodies, she adds, “Artisan products like ours require quality ingredients; but, honestly, the most important ingredient is love.”

And we end our foodie tour of Trastevere on a high note as we stroll up narrow Vicoli dell’Atleta and enter a stately house, accented by a loggia and columns, that once served as an 11th century Jewish synagogue, but now is home to Spirito di Vino, an award-winning restaurant that contains Rome’s most ancient wine cellar. According to owner Romeo Catalani, “The cellar pre-dates the Colosseum, which was officially opened in 80 A.D., by some 160 years.” Born-on-dates aside, we tour the cellar way down below, containing fine wines from around the world, then return above ground for a dish of Chef Eliana’s superlative creme brûlée and a glass of sweet vin santo.

For complete information on Eating Europe Food Tours, including four guided tours, cookery classes and wine-tastings around Rome, just log on to their website HERE.

See you in Piazza Colonna when the sun goes down as #WinterinRome continues with a cocktail tour along the cobblestone with The Roman Guy.

_________________________________________________________________

Winter in Rome: A Foodie Tour through Trastevere Rome, as the saying goes, was not built in a day; nor a week, month or year for that matter.

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jeniferdlanceau · 7 years

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Californian home by Blaze Makoid steps down a forested hillside

American firm Blaze Makoid Architecture has used blackened wood, glass and stone to create a rectilinear, multi-level holiday home near Lake Tahoe that looks toward a mountain range.

Photograph by Erik Chrisofferson

The retreat is located within a 2,200-acre (890 hectares) ski and golf community situated between the lake and the historic town of Truckee, California. The development consists of more than 600 single-family homes, set on lots of varying sizes.

Blaze Makoid Architecture – a studio based in Bridgehampton, New York – was commissioned to design Martis Camp 506, a three-storey residence totalling 6,000 square feet (557 square metres).

Built on a sloped, forested site, the spacious home offers sweeping views of the Carson Range mountains to the north and west. "The placement and footprint of the house preserves the natural site features through minimal grading and tree removal," said the architect.

To mediate the steep pitch of the site, the team created a stone-faced plinth on which the home rests. Tall retaining walls were also made of stone.

L-shaped in plan, the dwelling consists of two rectilinear volumes linked by a double-height, glazed entry hall.

Black cedar cladding enables the home to "blend with the landscape during the summer and fall, and pose as a dramatic counterpoint to the snow cover through the winter months".

Deep roof eaves shelter outdoor terraces, which function as areas for cooking, dining and lounging.

Inside, the lowest level of the home contains a playroom, laundry room and storage areas.

Photograph by Erik Chrisofferson

The first floor encompasses an open-plan kitchen and living room, a wine cellar, a bedroom and a den.

"The den to the northwest projects out beyond the stone base, creating a secluded, glazed refuge and serving as a balance to the roof projection on the opposite side of the house," the firm said.

The master bedroom was placed on the top level, along with three additional bedrooms and an office.

The interior has a material palette that matches the exterior, with ample use of wood and stone.

Storage systems throughout the home were created by Henrybuilt, a Seattle-based company. Cabinetry in the kitchen and bar area are made of a high-pressure laminate, while black walnut was used for vanities and the master wardrobe.

Other country homes in Northern California include an off-the-grid retreat in a wine valley by Malcolm Davis Architecture and a home by Alchemy Architects that consists of prefabricated boxes clad in weathering steel.

Photography by Vance Fox & Henrybuilt unless mentioned otherwise.

Cedar-clad home in Silicon Valley enables Californian outdoor lifestyle

The post Californian home by Blaze Makoid steps down a forested hillside appeared first on Dezeen.

from RSSMix.com Mix ID 8217598 https://www.dezeen.com/2017/02/27/blaze-makoid-architecture-martis-camp-506-cedar-clad-home-forested-hillside-lake-tahoe-northern-california/

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juniorformulamotorsport · 4 years

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Food 2020 – The Folly/The Brothers, Towcester

Home cure salmon with lightly pickled cucumber, salmon roe, fennel, fresh radish and chive oil…

A hash of pulled pork and black pudding with a panko breaded egg, pork crackling and apple puree…

A beetroot dish of mixed beetroots, poached pear, goat’s cheese, walnuts and a shallot puree…

We also managed to make a womanful attempt on the mains, getting through a pan roasted rump of lamb, goat’s cheese croquettes, minted beans, confit potato, parsnip puree and lamb jus…

Gloucester Old Spot pork belly, white pudding bon bon, sauteed celeriac and buttered mash…

Breast of guinea flow, stuffed with chestnut mushroom duxelles, Cornish potatoes, tenderstem brocolli, babyy onions, cured bacon, beetroot puree, Port wine jus…

Finishing off with a chocolate fondant that did just what it was supposed to, oozing chocolate once you broke into the crisp outer layer.

For mains there was guinea fowl (also again) and duck.

They knew it was a birthday meal and so they whisked out a complimentary festive dish of ice cream even though none of us could manage dessert, which we thought was very sweet.

We thoroughly enjoyed it, so much so that two weekends later we decided to do it again!

And so, last Saturday, I again drove up to the pub at 12:30 to collect the Lockdown Tasting Menu #7.

Again, we ate the dessert the following night, in the shape of a sticky, dense and rich raspberry, white chocolate and pistachio trifle.

Food 2020 – The Folly/The Brothers, Towcester Food 2020 - The Folly/The Brothers, Towcester We have had a somewhat up and down relationship with…

#2020 #Cooking #Dinners #Drink #Europe #Food #Food and Drink #Hospitality #Pubs #Restaurants #The Brothers Supper #The Folly Inn #Towcester #Travel #UK #Wine

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thepalladiantraveler · 7 years

Text

For complete information on Eating Europe Food Tours, including four guided tours, cookery classes and wine-tastings around Rome, just log on to their website HERE.

See you in Piazza Colonna when the sun goes down as #WinterinRome continues with a cocktail tour along the cobblestone with The Roman Guy.

_________________________________________________________________

Winter in Rome: A Foodie Tour through Trastevere Rome, as the saying goes, was not built in a day; nor a week, month or year for that matter.

0 notes

juliandmouton30 · 7 years

Text

Californian home by Blaze Makoid steps down a forested hillside

American firm Blaze Makoid Architecture has used blackened wood, glass and stone to create a rectilinear, multi-level holiday home near Lake Tahoe that looks toward a mountain range.

Photograph by Erik Chrisofferson

Blaze Makoid Architecture – a studio based in Bridgehampton, New York – was commissioned to design Martis Camp 506, a three-storey residence totalling 6,000 square feet (557 square metres).

To mediate the steep pitch of the site, the team created a stone-faced plinth on which the home rests. Tall retaining walls were also made of stone.

L-shaped in plan, the dwelling consists of two rectilinear volumes linked by a double-height, glazed entry hall.

Black cedar cladding enables the home to "blend with the landscape during the summer and fall, and pose as a dramatic counterpoint to the snow cover through the winter months".

Deep roof eaves shelter outdoor terraces, which function as areas for cooking, dining and lounging.

Inside, the lowest level of the home contains a playroom, laundry room and storage areas.

Photograph by Erik Chrisofferson

The first floor encompasses an open-plan kitchen and living room, a wine cellar, a bedroom and a den.

"The den to the northwest projects out beyond the stone base, creating a secluded, glazed refuge and serving as a balance to the roof projection on the opposite side of the house," the firm said.

The master bedroom was placed on the top level, along with three additional bedrooms and an office.

The interior has a material palette that matches the exterior, with ample use of wood and stone.

Photography by Vance Fox & Henrybuilt unless mentioned otherwise.

Cedar-clad home in Silicon Valley enables Californian outdoor lifestyle

The post Californian home by Blaze Makoid steps down a forested hillside appeared first on Dezeen.

from ifttt-furniture https://www.dezeen.com/2017/02/27/blaze-makoid-architecture-martis-camp-506-cedar-clad-home-forested-hillside-lake-tahoe-northern-california/

0 notes