sailorette’s diary - a diary writen by a sailorette for her loved ones to read after returning safely home from sea

How to make limoncello

It really amazes me how much bad, commercial limoncello there is out there. Once you’ve made you’re own, there’s just no comparison. And it’s sooo easy to do.

This is the nuzzaci recipe, tweaked a little for british bought lemons. For visual instructions see the flickr set here

Find 95% alcohol - easily available in italy
6 lemons to every 500ml alcohol
500g sugar to every 500 ml of alcohol
1litre water to every 500ml alcohol

1. Peel your lemons avoiding the pith as much as possible
2. Put in a large bowl and add your alcohol.
3. Cover and leave for 50 hours
4. Dissolve your sugar in your water over a low heat.
5. Allow the water to cool.
6. Sieve your lemon alcohol and add to the cooled sugar water.
7. Stir, bottle, chill and enjoy!

It’ll nock you’re scurvy to kingdom come.

Thunder.. thunder…ThunderPants are GO!!

I was putting on my pants this morning and thought I should write a post about this particular pair. You may recall, dear readers, my post about flying to New Zealand and the escapade of our lost bags. Well one good thing came from it, and that was that we had to go out and buy some pants, and what excellent pants we bought.

Thunderpants may look a tad on the ridiculous side but are probably the most comfortable pants I’ve ever worn. They’ve got some really groovy prints, and seem to be fashioned a bit on granny pants. Sadly I don’t think they’re available in the UK - I checked out the claimed stockist in Hampstead but they don’t seem to be selling them anymore,bah - but if you are in NZ I would definitely recommend rocking down and getting a pair.

21st Century Fife

Last weekend, I had the pleasure of the company of my oldest and very good friend, Miss Fife. Her visit came about for two reasons - I am moving to Sweden, and Miss Fife is becoming Mrs Donaldson.

So to celebrate the occasion, the weekend was spent visiting food markets, eating lots of fine food, chatting over afternoon tea, picnics in the park and a boat cruise down the thames in the company of even older friends, the Helen Lawrence and Amy Hemmings. It was really nice to hang out with Lucy, Helen and Amy together and to see how we haven’t really changed that much, only become ‘more’ of ourselves. It also brought home just how easy it is to pick up where things left off with really old friends, and how the place you grew up in, is a strong root ingredient in your friendship. The Dandelion and Burdoch of friendships.

We had some grand plans to set up a mini-cinema, as Lucy is an ultimate film buff, but due to erratic equipment, this was scaled down to watching The Eye on our 24″ iMac. In anticipation of the mini-cinema I’d decided to ‘brand’ the experience by personalising the intro sequences of 20th century fox and the classic Ppppppppppppppppppppearl & Dean.

Below is my rendition of the 20th Century Fox intro, ‘fife-i-sised’. It was made in blender, a free 3d program for the mac and pc. You’re welcome to download my blend file here, and the fox fanfare mp3 and use it to create your own intros.


21st Century Fife from willow on Vimeo.

The Feast to end all Feasts

Hello Dear Readers, I’m back, and this time I hope to stay a while before disappearing into the fog of freelance. This post is a bit of a brag fest, but then, I think I deserve it.

Feast

Last month I managed to pull of a four course meal for ten people. This might not sound as much of a triumph to the well-practised dinner party host, but in my case this was the everest of meals. So I decided not to do it by halves, and started a day in advance with the preparations.

I wouldn’t have been able to do it without the new Ginger Pig branch that’s opened up in Victoria Park. What I was looking for in particular was an extremely good quality silverside beef, and a seasoned pork fat that I’d heard tales of from Meat Club. Alas I was not able to obtain the seasonsed pork fat, which sounds way less appetising than it is, as it would need a few weeks preparation time.

Fresh Pasta
vodkasauce.jpg
photos courtesy of Mr Zloty

The silverside went towards creating “Sushi Chianti,” a form of italian sushi, that is made with beef and eaten with chopsticks. The foolish of you may gag at the idea of raw beef, but trust me, it is close to heaven if you can get good quality meat. This particular recipe has the most amazing flavours in it, and is really fun to make as it involves alot of bashing. I used the recipe from good ole Jamie Oliver, which has orange zest and I used tarragon in it which makes for a very zesty licorichy combination. This was the menu for the evening:

Anti-pasti
Mushroom Arancini
Sushi Chianti
Maria’s home baked tomato bread (the best thanks Maria!!)
Beetroot Horseradish Dip
Dates wrapped in parmaham

Prima
Homemade pasta with vodka sauce and porchini mushrooms
Homemade past with arrabiata alla nuzzaci

Secondi
Cinnamon ‘burnt’ mushrooms
Poached tuna with cherry tomatoes and rosemary

Dessert
Strawberries tossed with vanilla sugar, mint and limoncello (unfortunately the limoncello was not our home-made as we’d ran out, and didn’t have access to 96% alcohol)
Homemade giant scones with cornish clotted cream and strawberries (I cannot take any credit for this last dish, as it was created by the lovely christi zloty, and was probably the best scones i’ve ever had made by an american)

All this was washed down with crates of primitivo and finished off with limoncello. Nico’s aunt Rita introduced me to sambuca in coffee a while ago, and it is really amazing. I don’t think anyone else shared my enthusiasm for licorichy coffee, but then all the more for me!


Recipe for chianti sushi

500g silverside or topside top quality beef
1 dried chilli
zest of 1 orange
handful of majoram / oregano / tarragon leaves
juice of 1 lemon
olive oil
sea salt & pepper

1. Remove all the sinews from the beef with a sharp knife then slice and finely chop the meat. Now comes the good part - get one of those wooden meat hammers, or anything that’s hard (I used a real hammer for this bit). Put a plastic bag or similar over your beef and wack the hooves out of it for a while until it looks like mince.

2. Sprinkle the meat with salt and pepper and chilli, and add half the orange zest and most of the herbs. Bash it up to get the flavours talking and chop it up for a few seconds, mixing it all up really nice like. I repeated this step several times, tasting it each time until it reached my level of satisfaction.

3. Serve the meat on a wooden platter, squeeze the lemon juice over it, drizzle with olive oil and sprinkle on the remaining orange zest and herbs. Serve with chopsticks. Oh yeah!

Vote for It!

Wedstock

My new threadless t-shirt submission is up. It’s a present for someone, so click the link and give it your best vote. And if you’re so inclined, pass it on to your friends too.

Vote for it

My Threadless.com Submission

Earliest Human Voice Recording

recording.jpg
Photo from NY Times

Up until today, Thomas Edison held the title for first recording of the human voice on a piece of tinfoil in 1877. Edison’s breakthrough recorded sound through a stylus which moved in response to vibrations from a mouthpiece and made indentions in the foil.

But now a piece of sooty paper has changed this fact. A 10 second recording of someone singing “Au Claire de la Lune”, was found in Paris.

It was recorded on a phonautograph, that visualised soundwaves by scratching them onto a piece of paper cover with the soot of an oil lamp.

phonautograph.jpg
the phonoautograph

It was recorded April 9, 1860, by the parisian inventor Édouard-Léon Scott de Martinville. However, while Scott de Marinville managed to record sound, he never discovered how to play it back.

It’s this sort of radical experimentation that, at the time may seem like madness, but can have such an impact on how we think about the world. There is so much more we can discover about sound, but so much of today’s exploration into sound seems imitation.

Have we lost the madness? Perhaps, back in those days, you needed to be mad to do these kind of experiments, but it does raise my hopes that this generation’s modern artists are yesterdays mad scientists.

Listen to the recording

via New York Times

one solution, no options

“I asked if he would come up with a few options and he said:
no I will solve your problem for you, and you will pay me. You don’t need to use the solution. If you want options go to other people.‘ ”

A rather tactful Steve Jobs tries to explain Paul Rand’s principles while designing the apple logo working for Next and Apple. I love the part where Jobs gets stuck on a stuttered ‘interesting’ while trying to explain Rand’s principles.

Excuses

blog.jpg

A kiss, £1 or a silk gown

propose.jpg

So today is the day I could propose, wearing a scarlet petticoat.

If you said No, you would, by the five-year-old ruling of Queen Margaret of Scots, have to give me a kiss, a pound, or a silk gown.

That’s pretty astute for a five year old queen.
x

London to New York

london to new york

Drive: 3,937 mi (about 29 days 10 hours)

  1. Head south on A3212 toward Great College St 0.4 miles
  2. At Horseferry Rd, take the 1st exit onto A3203 0.2 miles
  3. At the roundabout, take the 3rd exit onto A3036/Albert Embankment 0.6 miles
  4. Turn left at A202/Kennington Ln 0.2 miles
  5. Turn right at A202/Durham St 0.1 miles
  6. Turn left at A202 3.2 miles
  7. Turn left at Kender St 397 ft
  8. Turn right at A202/Besson St 0.2 miles
  9. Turn right at A2/New Cross Rd 0.6 miles
  10. Slight right to stay on A2/New Cross Rd 105 ft
  11. Turn right at Amersham Rd 0.2 miles
  12. Turn left at A20 1.1 miles
  13. At the roundabout, take the 2nd exit and stay on A20 Go through 1 roundabout 11.7 miles
  14. Continue on M20 49.7 miles
  15. Continue on A20 Go through 4 roundabout 8.5 miles
  16. At Eastern Docks Roundabout, take the 1st exit onto Dock Exit Rd 269 ft
  17. Continue straight 0.4 miles
  18. Slight right at The Fan 0.3 miles
  19. Sharp right at Camber Way 0.2 miles
  20. Turn left at Eastern Service Rd 387 ft
  21. Slight right at Dover - Boulogne-sur-Mer 9.7 miles
  22. Continue on Dover - Boulougne-sur-Mer 21.0 miles
  23. At the roundabout, take the 2nd exit onto Place Emile Sénéchal 236 ft
  24. Continue on Rue Ferdinand Farjon 0.6 miles
  25. At the roundabout, take the 3rd exit onto N1 Go through 2 roundabouts 1.4 miles
  26. At the roundabout, take the 3rd exit onto N416 1.3 miles
  27. Merge onto A16/E402 via the ramp to Amiens/Rouen/Paris Toll road 43.1 miles
  28. Take exit 23 to merge onto A28/E402 toward Le Tréport/Rouen/Le Havre 46.4 miles
  29. Take the exit onto A29/E44 toward Le Havre/Caen Toll road 22.8 miles
  30. Take the exit onto A29/E44 Toll road 27.2 miles
  31. Take the A131/E05 exit toward Le Havre 1.1 miles
  32. Merge onto E05 5.6 miles
  33. Turn right at Quai Colbert 358 ft
  34. Turn right to merge onto Rue Marceau 0.2 miles
  35. Take the ramp onto Quai Frissard 0.6 miles
  36. At the roundabout, take the 4th exit onto E05 0.6 miles
  37. SWIM across the Atlantic Ocean 3,462 miles
  38. Turn left at Long Wharf 0.1 miles
  39. Continue on State St 427 ft
  40. Turn left at John F Fitzgerald Surface Rd 0.5 miles
  41. Turn left at Congress St 23 ft
  42. Turn right onto the ramp to I-93 S/Quincy/I-90 W/Worcester 0.5 miles
  43. Keep right at the fork, follow signs for I-90 W/Mass Pike/Albany St and merge onto I-90 W/Mass Pike/Massachusetts Turnpike Toll road 55.4 miles
  44. Take exit 9 for I-84 toward US-20/Sturbridge/Hartford 0.6 miles
  45. Merge onto I-84 W Partial toll road Entering Connecticut 41.1 miles
  46. Take exit 57 on the left to merge onto CT-15 S toward I-91 S/Charter Oak Bridge/N.Y. City 2.6 miles
  47. Take exit 87 for I-91 S/Brainard Rd toward Brainard Airport/Airport Rd/I-84-ALT W 0.5 miles
  48. Merge onto I-91 S 16.0 miles
  49. Take exit 17 for W Cross Pkwy/CT-15 S/E Main St 0.4 miles
  50. Merge onto CT-15 S 64.4 miles
  51. Continue on Hutchinson River Pkwy S Entering New York 10.6 miles
  52. Slight left at Cross County Pkwy W (signs for Cross County Pkwy/George Washington Bridge) 4.7 miles
  53. Take exit 2 to merge onto Saw Mill Pkwy S/Saw Mill River Pkwy S toward New York City 1.8 miles
  54. Continue on Henry Hudson Pkwy Partial toll road 11.6 miles
  55. Continue on RT-9A S/W Side Hwy 4.1 miles
  56. Turn left at Chambers St 0.4 miles

I’ve been a long time coming, and I’ll be a long time gone…

Yes, I know… First I’d like to apologise to my blog, and then to you, my three readers… Alot has happened in these last 3 months.

  • I’ve left my work; gone freelance
  • celebrated christmas in geordie style
  • act as the sole remainder of my family in this country
  • moved into a new studio with two very grand scando neighbours
  • started mass renovation work on my flat
  • started part-time research work for Glasgow School of Art
  • squeezed my brains, tore my hair and generally gone a bit looned out over a thesis
  • designed a few websites

I will, very soon, give my undivided attention to each and one of these elements, and my little blog… but for now, here’s my leaving limerick to Topshop:

Twas come a young lass from the toon,
Not a duck nor diver nor loon
She performed a flip-flop
When she went to topshop
And discovered a whole basket of tunes

Paul Rand

Mr Nuzzaci pointed this out to me a while ago, but I just came across it again and it deserves another post. It’s a passage by Paul Rand from his book A Designer’s Art.

What really hit me, was the scientific manner in which he picks apart exactly the things we designers moan about, to produce matter-of-fact conclusions on the consequences that arise. Consequences that perhaps lead to the numbers of designers who don’t make it past the first 7 years in the ‘design business’.

It is no secret that the real world in which the designer functions is not the world of art, but the world of buying and selling. For sales, and not design are the raison d’etre of any business organization. Unlike the salesman, however, the designer’s overriding motivation is art: art in the service of business, art that enhances the quality of life and deepens appreciation of the familiar world.

Design is a problem-solving activity. It provides a means of clarifying, synthesizing, and dramatizing a word, a picture, a product, or an event. A serious barrier to the realization of good design, however, are the layers of management inherent in any bureaucratic structure. For aside from the sheer prejudice or simple unawareness, one is apt to encounter such absurdities as second guessing, kow-towing, posturing, nit-picking, and jockeying for position, let alone such buck-passing institutions as the committee meeting and the task force. At issue, it seems, is neither malevolence nor stupidity, but human frailty.

The smooth functioning of the design process may be thwarted in other ways, by the imperceptive executive, who in matters of design understands neither his proper role nor that of the designer; by the eager but cautious advertising man whose principal concern is pleasing his client; and by the insecure client who depends on informal office surveys and pseudo-scientific research to deal with questions that are unanswerable and answers that are questionable.

Unless the design function in business bureaucracy is so structured that direct access to the ultimate decision-maker is possible, trying to produce good work is very often an exercise in futility. Ignorance of the history and methodology of design — how work is conceived, produced, and reproduced — adds to the difficulties and misunderstandings. Design is a way of life, a point of view. It involves the whole complex of visual communication: talent, creative ability, manual skill, and technical knowledge. Aesthetics and economics, technology and psychology are intrinsically relate to the process.

One of the more common problems which tends to create doubt and confusion is caused by the inexperienced and anxious executive who innocently expects, or even demands, to see not one but many solutions to a problem. These may include a number of visual and/or verbal concepts, an assortment of layouts, a variety of pictures and color schemes, as well as a choice of type styles. He needs the reassurance of numbers and the opportunity to exercise his personal preferences. He is also most likely to be the one to insist on endless revisions with unrealistic deadlines, adding to an already wasteful and time-consuming ritual. Theoretically, a great number of ideas assures a great number of choices, but such choices are essentially quantitative. This practice is as bewildering as it is wasteful. It discourages spontaneity, encourages indifference, and more often than not produces results which are neither distinguished, interesting, nor effective. In short, good ideas rarely come in bunches.

The designer who voluntarily presents his client with a batch of layouts does so not out prolificacy, but out of uncertainty or fear.
He thus encourages the client to assume the role of referee. In the event of genuine need, however, the skillful designer is able to produce a reasonable number of good ideas. But quantity by demand is quite different than quantity by choice. Design is a time-consuming occupation. Whatever his working habits, the designer fills many a wastebasket in order to produce one good idea. Advertising agencies can be especially guilty in this numbers game. Bent on impressing the client with their ardor, they present a welter of layouts, many of which are superficial interpretations of potentially good ideas, or slick renderings of trite ones.

Frequent job reassignments within an active business are additional impediments about which management is often unaware. Persons unqualified to make design judgments are frequently shifted into design-sensitive positions. The position of authority is then used as evidence of expertise. While most people will graciously accept and appreciate criticism when it comes from a knowledgeable source, they will resent it (openly or otherwise) when it derives solely from a power position, even though the manager may be highly intelligent or have self-professed “good taste.” At issue is not the right, or even the duty, to question, but the right to make design judgment. Such misuse of privilege is a disservice to management and counterproductive to good design. Expertise in business administration, journalism, accounting, or selling, though necessary in its place, is not expertise in problems dealing with visual appearance. The salesman who can sell you the most sophisticated computer typesetting equipment is rarely one who appreciates fine typography or elegant proportions. Actually, the plethora of bad design that we see all around us can probably be attributed as much to good salesmanship as to bad taste.

Deeply concerned with every aspect of the production process, the designer must often contend with inexperienced production personnel and time-consuming purchasing procedures, which stifle enthusiasm, instinct, and creativity. Though peripherally involved in making aesthetic judgments (choosing printers, papermakers, typesetters and other suppliers), purchasing agents are for the most part ignorant of design practices, insensitive to subtleties that mean quality, and unaware of marketing needs. Primarily and rightly concerned with cost- cutting, they mistakenly equate elegance with extravagance and parsimony with wise business judgement.

These problems are by no means confined to the bureaucratic corporation. Artists, writers, and others in the fields of communication and visual arts, in government or private industry, in schools or churches, must constantly cope with those who do not understand and are therefore unsympathetic to their ideas. The designer is especially vulnerable because design is grist for anybody’s mill. “I know what I like” is all the authority one needs to support one’s critical aspirations.

Like the businessman, the designer is amply supplied with his own frailties. But unlike him, he is often inarticulate, a serious problem in an arena in which semantic difficulties so often arise.
This is more pertinent in graphic design than in the industrial or architectural fields, because graphic design is more open to aesthetic than to functional preferences.

Stubborness may be one of the designer’s admirable or notorious qualities (depending on one’s point of view) — a principled refusal to compromise, or a means to camouflage inadequacy. Design cliches, meaningless patterns, stylish illustrations, and predetermined solutions are signs of such weakness. An understanding of the significance of modernism and familiarity with the history of design, painting, architecture, and other disciplines, which distinguish the educated designer and make his role more meaningful, are not every designer’s strong points.

The designer, however, needs all the support he can muster, for his is a unique but unenviable position. His work is subject to every imaginable interpretation and to every piddling piece of fact- finding. Ironically, he seeks not only the applause of the connoisseur, but the approbation of the crowd.

A salutary working relationship is not only possible but essential.
Designers are not always intransigent, nor are all purchasing agents blind to quality. Many responsible advertising agencies are not unaware of the role that design plays as a communication force. As for the person who pays the piper, the businessman who is sympathetic and understanding is not altogether illusory. He is professional, objective, and alert to new ideas. He places responsibility where it belongs and does not feel insecure enough to see himself as an expert in a field other than his own. He is, moreover, able to provide a harmonious environment in which goodwill, understanding, spontaneity, and mutual trust — qualities so essential to the accomplishment of creative work — may flourish.

Similarly, the skilled graphic designer is a professional whose world is divided between lyricism and pragmatism. He is able to distinguish between trendiness and innovation, between obscurity and originality.
He uses freedom of expression not as a license for abstruse ideas, and tenacity not as bullheadedness but as evidence of his own convictions. His is an independent spirit guided more by an “inner artistic standard of excellence”(1) than by some external influence.
At the same time as he realizes that good design must withstand the rigors of the marketplace, he believes that without good design the marketplace is a showcase of visual vulgarity.

The creative arts have always labored under adverse conditions.
Subjectivity emotion, and opinion seem to be concomitants of artistic questions. The layman feels insecure and awkward about making design judgments, even though he pretends to make them with a certain measure of know-how. But, like it or not, business conditions compel many to get inextricably involved with problems in which design plays some role.

For the most part, the creation or effects of design, unlike science, are neither measurable nor predictable, nor are the results necessarily repeatable. If there is any assurance, besides faith, a businessman can have, it is in choosing talented, competent, and experienced designers.

Meaningful design, design of quality and wit, is no small achievement, even in an environment in which good design is understood, appreciated, and ardently accepted, and in which profit is not the only motive. At best, work that has any claim to distinction is the exception, even under the most ideal circumstances. After all, our epoch can boast of only one A.M.
Cassandre.

- Paul Rand
from “A Designer’s Art”

(1) Anthony Storr, “The Dynamics of Creation”, (New York, 1972), 189.

The original source from monoscope

Lady Jane

teddies

Last weekend I went to visit my oldest friend’s mum, Jane. She has a teeny cottage in bale, Norfolk, that is probably a third the size of her back garden. The intial reason for the visit started when I made Jane a blog. As a thankyou, Jane was giving me a blanket, much like the lovely one in the photo above.

To be honest, I was a bit stressed, as I seem to be doing alot of work recently, and travelling quite a bit, so it was so nice to be thrown into jane’s world of wonderful pots and knitwear.

The weekend quickly filled up with walks with Sal & Tilda, Jane’s two dogs, chats with the mussel man, a trip to Cromer - a holiday seaside town stuck in a timewarp; home of the cromer crab - investigating Jane’s home-made kiln, digesting local lamb and relaxing by the fire with earthenware cups of wine. It was a glimpse of a life I might like to have… when I’m older.

Jane and I talked alot and I left feeling I’d made a friend of my oldest friend’s mum.

The Snowglobe Effect

ani-difranco.jpg
Photo from Steve Asenjo’s flickr

Last Sunday I went with Nico and Karl Ringman to see Ani Difranco at Shepherd’s Bush Empire. It was my first Ani Gig.

It was amazing.

She is an extremely good performer - not just in a musical sense, but with a stage sense that really engages her audience. Each song was mixed up with mini-monologues and her crazy laughter, which makes for the perfect environment to really listen to her music. I found I was hearing new lyrics with every song.

Leaving an Ani gig, you want to fill in the blanks of a conversation you started with her in your mind.

A little mind-blown. It’s all a bit like a whirlwind romance.

Terracotta Warriors at the British Museum

terracotta

Wow! what can I say. A pit of inspirational and dark achievement from the ego and paranoia of the first Emperor of China.

There was only a selection of warriors on show, but it still got across a glimpse of what it would be like to gaze over them all in Qin’s tomb. Each warrior is different, and was modeled after the craftsmen who made them. Interesting to see how the craftsmen’s technique of creating terracota chimney’s was used to contruct the warriors’ hollow limbs and torso’s, which were then filled in with clay and moulded together. I don’t think they would have worked so hard had they known they’d literally take their secret to the grave, and be killed and walled up in the Emperor’s tomb so as to protect it’s location. Spooky! And such a great story!

Now I plan to go visit them at their home.

An Urban Ballet

This article from the New Yorker is quite interesting in its parallels between Greenwich Village and an office environment. It reads…

“The west village was blessed with a mixture of houses… and shops and industry which meant there were always people ‘outdoors on different schedules’… It had lots of old buildings… [that] have the low rents that permit individualized and creative users. And, most of all, it had people, cheek by jowl, from every conceivable walk of life… without [this] active sidewalk life, without frequent, serendipitous interactions of many different people, “there is no public acquaintanceship, no foundation of public trust, no cross-connections with the necessary people…

Forty years ago, people lived in neighborhoods like the West Vilage and went to work in the equivalent of suburbs. Now, in one of the odd reversals that marks the current economy, they live in suburbs and, increasingly, go to work in the equivalent of the West Village.”

kessels kramer

We can see this social design present in the likes of Googleplex and kessels & kramer’s converted church. It’s this approach of turning the inside out, from working to live-work environments, that has always struck me as visually interesting, but, in a way, fake. Like in a Michel Ghondry movie, do people really want to mix the realities of home and work? Is this simulation of an environment solving a problem, or creating an air bubble around it? The Googlers are famed for having no life outside of the Googleplex as everything they need to live, is provided for them.

“When employees sit chained to their desks, quietly and industriously going about their business an office is not functioning as it should. That’s because innovation - the heart of the knowledge economy - is fundamentally social. Ideas arise as much out of casual conversations as they do out of formal meetings.”

So Google provides a social ecology, where their employees actually live in their work environment. And it seems to be successful. Google has produced alot of innovative projects. Yet this all seems a bit eiry to me; cutting people off from the real world. And we return to the air bubble idea.

But why is it so difficult for people to interact with each other? The model of Greenwich Village seems, to me, to have been successful because it was a melting pot of people getting by, living ‘cheek by jowl’. The village’s short blocks provided a community in a looming city and a shelter from hierarchical structures in the working world. Because people didn’t have everything they needed, they looked to each other. There was no advantage in being solitary. Unfortunately this model is becoming more and more an anomally in today’s society.

At the end of the Newyorker article, we are left on this note:

“The reason Americans are content to bowl alone.. is that, increasingly, they receive all the social support they need - all the serendipitous interactions that serve to make them happy and productive - from nine to five.”

And so too, in the uk, are we becoming too content to interact; to reach outside our comfort zone? If so, this is detrimental to the society developing it’s innovative core.

Now, I could now bring up social networking.. but that’s a whole other post…

The Basque Country

Basque Country

The week I spent in Casa Indakoborda, in the Basque Area of Navarra, Spain was lovely. If you’re looking to go somewhere for relaxation, brilliant walks, beautiful countryside, excellent food with an interesting culture and history, this is the place.

I flew into Biarritz, the French basque town by the sea, that is now quite touristy and had rather sweet ice cream. Since the formation of the EU, all the border patrol stations have been either removed, or left unmanned, so it’s quite strange driving through the French/Spanish border with only a large supermarket and several tourist shops to let you know you’ve passed into a new country (the supermarket was filled with the French doing their weekly shop for the cheaper, lower taxed Spanish prices).

Casa Indakaborda was a beautiful old Basque house in the hills near Elizondo. Our only neighbours were some rather noisy cows, residents of the nearby farm, a colony of bats that lived in the barn, and the rare basque bird, the hoopoe. We were visited by the local pottoka, a breed of small spanish horses that roam the hills. Many pottoka have bells round their necks, that I assume the locals have attached to keep track of their roamings.

The Basque Country is know by the Basque’s as Euskadi, meaning “the land of the basque speakers.” The Basque language, euskara, is one of the oldest spoken languages and does not route from any Indo-European family. What I find particularily interesting about the Basque language is that it is not based on antithetical definitions, such as that in christian-influenced languages. For example, instead of the opposities of heaven and hell, black and white, good and evil, the Basque language see’s black as being good and red as being life.

The first settlements in Navarra date back to 600,000 B.C. It was given it’s name over 1000 years ago, and was one of the larger independant Spanish kingdoms, at one time covering the areas of La Rioja and Cantabria, Castilla y Leon and Aragon. In 1513 it became part of Spain, but is an autonomous region, maintaining its own government. Throughout it’s occupation of the romans, visigoths and moors, it has managed to maintain it’s basque language, until Franco’s rule from 1939 - 1975, when the dictator tried to wipe out the language.

We didn’t need to go out to dinner, as the food you can get from the supermarket is top quality. We made full use of the barbeque at casa Indakaborda, and gobbled down chorizo’s, delicious kebabs, wonderful grilled aubergines and amazing stuffed squid with pancetta. The Basque food is famed to be the best in Spain, their pintxos (tapas), supposed to be exceptionally good. Unfortunately we lucked out in San Sebastian and had the worst tapas I’ve ever tasted. What we worked out was that these pintxos weren’t like normal tapas, but were the little sandwiches topped with tasty meats and cheeses displayed on the bars. San Sebastian as a city didn’t leave a very nice taste in my mouth and it came across extremely touristy, and lacking a hearty personality.

Have a look at my flickr set to see more.

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Willow cannot come to the computer right now as she will be drinking sangria on the veranda, here, with her mum, watching a local shepherd walk his goat. Please leave a message and she will get back to you on Monday 3rd September. Hasta aquel entonces

They’re coming to Get you!

zombie

Words cannot describe.

FrightFest is arriving…

Frightfeast

Oh my god! It’s just too much!! FrightFest comes to London once a year, and everytime I miss it. Until now.

But there is so much I don’t know where to start. I’m contemplating Black Sheep tommorrow but then I’m a bit lost. 1408 greatly appeals, the Russian Sword Bearer (Mechenosets) looks brilliant if not just that horror in Russian is ace and Zombie Diaries looks amazing, but I’ll be in Spain then so shall have to wait for it to come out on DVD (not long as thats the 27th August).

Any recommendations and ‘must-see’s’ (lucy) would be a bright torch to the fog of my frightfest mind.