By a Juniper tree with a cerise cashmere scarf and wonderful vintage mink fur coat.
Photo for CMC by: Jan-Erik Nilsson © 2009.
In march in Sweden the weather is temperamental and just when you think that spring is on its way and that the snow has all but melted and gone, comes a sudden gush of snow so thick that you think you are in mid-December again, waiting for a white Christmas.
Continue reading “Snowfall in march, on the west coast of Sweden 2009”
A ladybug hotbod or warming buddy, filled with natural wheat, from Australia.
Photo for CMC by: Jan-Erik Nilsson © 2009.
As the temperatures dipped for this winter season in Sweden, I’ve been using or rather, abusing this little ladybug hotbod. These hotbods or warming buddies are Australian made and are filled with natural wheat.
They give off the most wonderful scent when heated in the microwave and can stay warm for up to 3 hours at at time. I find them absolutely perfect to have on my seat when working or having them between blankets to warm the blankets.
This little bugger though, has suffered quite some this winter season. Instead of giving off a wonderful scent of wheat, it has now started to smell of burnt popcorn when microwaved. I think it needs saving of some sort but I don’t really know how to save one of these hotbods.
Any ideas?
A burger of our own, inspired by a visit to New York
Photo for CMC by: Jan-Erik Nilsson © 2009.
You can spend a lifetime exploring the culinary offers in metropolitan New York where there are endless food choices, but I would recommend anyone visiting New York to make a pit stop at Michael Jordan’s, the Steak House to grab at least a burger. They also serve quite simply the best steaks in Manhattan!
The Grand Central Terminal is exactly as its name describes, central, and is conveniently located in the middle of most everything in New York. The Steak House inside occupies the north and west balconies of the terminal and overlooks the big clock featured in the DreamWorks movie Madagascar (2005). A visit to the restaurant is effortlessly combined with a visit to the MOMA, a look at the Rockefeller Center and it could also be combined with all kinds of shopping sprees. So, from a Bite of the Big Apple point of view this is pretty much as good as it gets.
It took two seconds for me to decide that I would settle for a burger when I stood just inside the entrance of the Grand Terminal, two steps from the amber-glowing ambience of Michael Jordan’s, the Steak House restaurant; its entrance elegantly flashing a sign telling of their Specials of the Day – a choice between a 12 oz broiled burger or a 14 oz steak. Continue reading “A cheese burger inspiration”
The interior of the catholic Schönenberg Church in all its baroque glory. The lengthy and massive carpted aisle to the altar greets both faithfuls and visitors alike upon entering the church.
Photo for CMC by Kevin D. Cordeiro © Singapore 2009. Portfolio at modelmayhem.com. Kevin’s portfolio includes weddings, fashion shows and portraits
In this previous post, Kevin took you on a photographic tour of the outside of the Schönenberg Church in Ellwangen, Germany. In this post, he’ll take you through a photographic journey inside the baroque Catholic Church. Continue reading “A photographic journey through the Schönenberg Church in Ellwangen, Germany by Kevin D. Cordeiro”
Short grey wool coat from Patrizia Pepe. Red cardigan by Karen Millen.
Photo for CMC by: Jan-Erik Nilsson © 2009.
Outdoors today is as much grey as what I am wearing in this post, though my mood is distinctly chirpier than the frightful weather outside.
In this office mix ensemble, I am wearing a short grey wool coat from Patrizia Pepe over an intensively red, short cardigan by Karen Millen.
Patrizia Pepe is one of my favourite designers, especially for outerwear such as coats and jackets. The clean lines in the design and the crisp, clever cutting of material allows for Patrizia Pepe’s outerwear pieces to sit well on the shoulders – details in design and make that I much appreciate when it comes to outerwear.
The cardigan can be worn in a variety of styles, unhooked and open in the front or hooked closed and the tassels tied twice around the underbust to produce a kimono effect.
In this ensemble, I’ve tied the tassles short on their own on each side and hooked up the front. I’m into all things draped at the moment, not being too much a fan of squared-off, stiff and padded shoulders, so the soft slopes and ruched shoulders of this short cardigan suits my look mood perfect.
The red short cardigan is on top of a grey bodysuit by Wolford and the pants belong to part of a pantsuit by Mango, MNG, purchased in Singapore. This pantsuit is something I’ve owned for several years now since I began executive work. A quick browse through my wardrobe also indicates that I’ve so far favoured pantsuits over skirt suits.
Entrecôte garnished with maïtre d’hôtel (butter creamed with chopped parsley, lemon juice, salt, and pepper). Salad with a light vinaigrette dressing and hasselback potatoes.
Photo for CMC by: Jan-Erik Nilsson © 2009.
Entrecôte with a Tuscan twist
The thing is, we really enjoyed our brief stay in Northern Italy and Florence last year and we miss it. After we came back home, we have been cooking things inspired by the region, we are enjoying the wines and some food we brought back and we make plans on places to see when we will be back. Rarely have we been so certain about going back to a place we have visited than to Tuscany. So when preparing an entrecôte dinner recently, it was nigh impossible not to put a Tuscan twist on the meal and for fun, we don’t mind sharing the recipe.
So here goes, Entrecôte alla Fiorentino.
The ideology behind Florentine cooking is basically to take great care when selecting the ingredients. The artist and genious Michelangelo came from Florence. If you have seen his Pieta in the St Peters Basilica in Rome, or his statue David in Florence, then you know what what a Florentine artist can make out of a slab of marble. Then imagine what a Florentine chef can do with a piece of meat! So, if we take Michelangelo’s and the Florentine spirit to our hearts and celebrate that in our own cooking, then wouldn’t we delight in the results?
Continue reading “Entrecôte alla Fiorentino, a personal interpretation”
Our homemade semla which has chopped almonds with a marzipan filling in a cardamon bun. This is topped with a generous dollop of freshly whipped cream.
Photo for CMC by: Jan-Erik Nilsson © 2009.
It doesn’t matter if Fettisdagen was just over and that we’ve been eating semlor for about a month now. With the exception of high summer, I think I pretty much could enjoy a semla any day in the year, though of course enjoying one particularly on Fat Tuesday or Mardi Gras would be double the fun and delight! Continue reading “Semla in a bowl of warm milk, a northern Swedish tradition”
