Te acuerdas? Cantando en el estudio, en donde entonabas tus mejores melodias.
Schwarz ist die Farbe der Geborgenheit. Schwarz ist die Erde, in der das Samenkorn wächst. Dunkel ist es im Mutterleib, der das Ungeborene schützt. Alles Gute wächst im Dunklen, bevor es stark genug ist, an`s Licht zu treten.
Friday, 28 January 2011
Te acuerdas? Cantando en el estudio, en donde entonabas tus mejores melodias.
Saturday, 1 January 2011
All is quiet on New Year's Day MMXI
I am aiming that MMXI will be my last year in Canada, for a while at least. Don't get me wrong, I love this country (particularly Toronto) but I can feel it in my bones that the time has come for me to explore new horizons. I honestly feel that this city has nothing else to offer me at this time so the logical thing is for me to move onto more exotic destinations. This may be the chance to see the world that is still foreign to me and after all, who knows, I may end up in The Maldives, may be even Madagascar or what about Thailand, that is sure in for a cultural treat. As of right now it all looks like I am going to be staying within the American continent, however it won't be within the Northern Hemisphere. I am aiming for the Equatorial line ^.^ Either way, be it for leisure or for business purposes, I will be traveling a bit this year. My best friend has honored me as her Best Maid, which means I HAVE to make an appearance, no excuses, period. That will take place around the end of July and I am hoping that by then I will be settled down somewhere down south. This is all very exciting, almost unbelievable.
Aside from moving away, I have included in my list more interesting things to achieve within a shorter term, such as reading more, writing more, picking up the violin once again (hoping that it works out this time), stop neglecting my languages, committing to my never-ending list of side projects and making it a point to eat less red meat. WRT to the latter, I don't quite recall the last time I drooled over a steak. On that note, eliminating that from my diet doesn't seem too difficult after all. This goes hand-t0-hand with the fact that I am very interested in exploring new sources of protein, which include lentils, chickpeas, kidney beans, soy beans and any other type of flavorful bean for that matter. I hope to become a vegetarian one day (no set date yet) as I have previously stated that being a vegetarian in the XXI century simply makes sense, period. For now I am not completely ready to give up my infamous curry chicken, but I will definitely try to incorporate other things into the recipe and go from there. One thing is for sure: I am not willing to give up sea food in the near future. NO, NO, NO! Specially after being re-introduced to breath-taking-incredibly-delicious rollmops. Leaving the German delights aside, I still wouldn't have the heart to give up sushi, raw tuna and salmon sashimi, smoked trout among other sea food delicacies.
From the bottom of my heart, I am hoping that 2011 will turn out to be a great year for self-discovery, self-growth, and self-enhancement. Yes I know, all of that sounds very egocentric and in all honesty I am quite pleased with that, as I feel that I have become my own second plate. Thus, it is only fair that I start to appreciate meself a bit more and go from there as well.
I think I have done a decent job summarizing my NY's resolution for MMXI. Now before I go, I will leave you with the song that has traditionally become a Must-Listen on New Year's day:
Sunday, 26 December 2010
Chistmas Morning - Top 3 Classic Christmas songs
I personally have a tremendous appreciation for this song as it evokes an enormous feeling of nostalgia, which isn't necessarily bad. Every year I look forward to hearing this song during the Christmas season, since the first time I came across this song in 2003.
2. Jingle Bell Rocks - Bobby Helms
This song is older than my mother, as it came into existence in 1957! How can you NOT love this single? It is probably one of the most "modified" Christmas tunes of all times, as it has been played in rockabilly, country, modern Rock and Roll and who knows what else.
To me this tune kind of makes me want to do the Macarena around the Christmas tree or dance like a little Japanese cartoon. I feel that unless I magically turn into a reindeer and wear green and red, I will never be cool enough to enjoy this song at its maximum.
Wednesday, 22 December 2010
Merry Christmas to me ^.^
Sunday, 12 December 2010
Cradle of Filth makes a come back, really?
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Sunday, 5 December 2010
Tal Ronnen Veganizes Toronto
If you had asked me five years ago about attending a workshop focused on vegetarianism, I would have thought twice about it before even considering it. Now a days it would be a hard thing to refuse because, in all honesty, after all the talks regarding animal rights, genetically modified food, mad cow disease and even global warming, not being a vegetarian in the XXI century seems a rather inefficient way of living. There are really no excuses and yet we find ourselves falling into one or more of the following categories:
I am guilty of being in all of the above, so I had nothing to lose by going to see what Tal Ronnen had to say. I went with an open mind, not knowing what to expect.
Before the event started, they gave each of the members of the audience one of Chef Ronnen’s recipes (courtesy of Chef Douglas McNish, head of Toronto’s Raw Aura organic and raw food restaurant): Celery root soup with Granny Smith Apples and chive oil. That was absolutely DELICIOUS! I found out later on that this is Oprah’s favourite soup and now I can see why. The soup was very rich (without being extravagant) and the apples gave it a nice contrast. The dish was a full experience: appearance, variety of flavours, texture and colour. After this treat, he got my full attention.
Chef Ronnen explained the importance of being a vegetarian in the XXI century and how conscious eating can have a tremendous positive impact, not only on each individual but also on a larger scale. Armed with facts, Chef Ronnen illustrated how a carnivore consumes over four times the resources a vegetarian does and over eight times those the vegans use. By resources, he meant water, animal treatment, maintenance, soil cultivation, processing factories and many other things that go hand to hand with the production of meat. In other words, if we all suddenly became vegetarians, there would be enough resources available to significantly diminish world hunger; not to mention that we would be making a great contribution towards decreasing global warming. In other words, being a vegetarian makes sense! End of the story.
To a carnivore like yours truly, it would be very hard to simply give up meat all of a sudden. This is where everything gets more interesting… There are tasty alternatives that will make the transition VERY smooth! Chef Ronnen himself has been working to promote a product branded under the name of Gardein, which features a complete line of delicious meat-free products made from a variety of alternative protein sources such as organic ancient grain flour (kamut®, amaranth, millet, quinoa). According to Chef Ronnen, the secret success behind this new line is that unlike previous vegetarian lines, which are made out of processed soy and taste like rubber, Gardein’s products take on the flavour of the spices you prepare them with. This product has been featured in shows such as Hell’s Kitchen and Oprah and is now being used in over 30 restaurants in the United States. Gardein’s line is perfect for the conscious eater who doesn’t quite have the heart to give up meat but still wants to give vegetarianism a try.
If you are still sceptical about finding a variety of options within the vegetable world, you should most definitely check out Tal Ronnen’s book The Conscious Cook, which not only will provide you with endless combinations to make every meal an unforgettable experience, but it will also introduce you to the world of Vegetarian and Vegan options which are both tasty and healthy. As Chef Ronnen tries to recreate some of which used to be his favourite dishes as he was growing up (not vegetarian, by the way), he offers new approaches by substituting the meat products for other interesting ingredients making them solely vegetarian, without forgetting the importance of texture and flavour. The Conscious Cook is the first full-colour vegan book to make it into the list of the New York Times’ Best Sellers. Before this book was released, vegetarianism was not taken very seriously. Chef Ronnen has created a cooking revolution, which he hopes will be adopted by the conscious eaters from all corners of the world.
Right after hearing his message, I seriously thought of becoming a vegetarian. Even though I am still pondering about it, who knows, maybe I will join the thousands of people that have given up meat for good, or maybe I am not yet ready to take such a serious step. The only thing I can say for sure is that in the meantime I will be searching for the complete line of Gardein products and try to teach my palate that vegetables can also be fun .
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Stay tuned to the reviews done by Yours Truly on YummyLocal
Tuesday, 30 November 2010
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