On Wining and Dining
"The asparagus arrived with a touch of fanfare, presented tableside in a copper pan. The individual spears were arranged in perfect order - each identical in lenght, not two overlapping. On top had been delicately scattered a mixture of buttered bread crumbs and fontina cheese which had been broiled to a crunchy, bubbling brown. The captain served the asparagus with a silver fork and spoon. He then grated a touch of lemon peel over the plate. 
-Bon appétit. 
Indeed. 
If my father had made a million dollars, he wouldn’t have eaten at La Belle Epoque. To him, restaurants were the ultimate expression of ungodly waste. For of all the luxuries that your money could buy, a restaurant left you the least to show for it. A fur coat could at least be worn in winter to fend off the cold, and a silver spoon could be melted down and sold to a jeweler. But a porterhouse steak? You chopped it, chewed it, swallowed it, wiped your lips and dropped your napkin on your plate. That was that. And asparagus? My father would sooner have carried a twenty dollar bill to his grave than spent it on same glamorous weed coated in cheese. 
But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was civilization but the intellect’s ascendency out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)? So removed from daily life was the whole experience that when all was rotten to the core, a fine dinner could revive the spirits. If and when I had twenty dollars left to my name, I was going to invest it right here in an elegant hour that couldn’t be hocked.”
Rules of Civility, Amor Towles. 

On Wining and Dining

"The asparagus arrived with a touch of fanfare, presented tableside in a copper pan. The individual spears were arranged in perfect order - each identical in lenght, not two overlapping. On top had been delicately scattered a mixture of buttered bread crumbs and fontina cheese which had been broiled to a crunchy, bubbling brown. The captain served the asparagus with a silver fork and spoon. He then grated a touch of lemon peel over the plate. 

-Bon appétit. 

Indeed. 

If my father had made a million dollars, he wouldn’t have eaten at La Belle Epoque. To him, restaurants were the ultimate expression of ungodly waste. For of all the luxuries that your money could buy, a restaurant left you the least to show for it. A fur coat could at least be worn in winter to fend off the cold, and a silver spoon could be melted down and sold to a jeweler. But a porterhouse steak? You chopped it, chewed it, swallowed it, wiped your lips and dropped your napkin on your plate. That was that. And asparagus? My father would sooner have carried a twenty dollar bill to his grave than spent it on same glamorous weed coated in cheese. 

But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was civilization but the intellect’s ascendency out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)? So removed from daily life was the whole experience that when all was rotten to the core, a fine dinner could revive the spirits. If and when I had twenty dollars left to my name, I was going to invest it right here in an elegant hour that couldn’t be hocked.”

Rules of Civility, Amor Towles. 

“Success is the good fortune that comes from aspiration, desperation, perspiration and inspiration.”

The Undealt Card

"I remember the first time I succumbed to the sensation that the universe was dispensable minus one lady.  It’s to do with knowing and being known. 

I remember how it stopped seeming odd that in Biblical Greek knowing was used for making love. Whosit knew so-and-so. Carnal knowledge, it’s what lovers trust each other with. Knowledge of each other, not of the flesh but through the flesh. In extremis, the mask slipped from the face.  Every other version of oneself is on offer to the public, we share our vivacity, grief, sulks, anger, joy…We hand it out to anybody who happens to be standing around. To friends and family with a momentary sense of indecency, perhaps. To strangers without hesitation. Our lovers share us with the passing trade. But in pairs, we insist that we give ourselves to each other.

What self? What’s left? What else is there that hasn’t been dealt out like a deck of cards? A sort of knowledge. Personal, final, uncompromised. 

Knowing, being known. I revere that. Having that is being rich.

You can be generous about what’s shared: she walks, she talks, she lends a sympathetic hear, she kicks off her shoes and dances on a table - she’s everybody’s. And it don’t mean a thing. Let them eat cake! Knowing is something else. It’s the undealt card.”


The Real Thing, Tom Stoppard, 1982

From: The Undealt Card 

“Perhaps he knew, as I did not, that the Earth was made round so that we would not see too far down the road”

Zac Posen 

Sculptural silk gowns paired with luminous jewelry and red rose lips are juxtaposed to tailored elegance for winter-time classic femininity. A “can’t take my eyes off of you” holiday season dream. 

(Zac Posen Pre-Fall 2014)

New York, 1992

Christy Turlington shot by Patrick Demarchelier for the cover of British Vogue

My New Roots 

Enter the wholesome world of Sarah Britton: nutritious and healthy meals exclusively made of whole food ingredients including beauty and energy boosting superfoods. All harmful and potentially insidious ingredients free.

Vegetables, whole grains, nuts, seeds, legumes and lentils are all that’s needed for an incredibly varied landscape of awe-inspiring creative recipes.  

Her blog, My New Roots , is a delightful and aesthetically pleasing experience. The pictures of her creations are of great visual quality, her texts resonate with a personal, yet competent, voice and the whole content is appealing enough to make one long for the purity of lifestyle which it so endearingly promotes. 

Sarah is a Holistic and Certified Nutritional Practitioner, originally from Canada, and currently lives in Copenhagen.

Here is her truly inspiring TED speech where one can admire her in all her gorgeous glowing self.