My summer adventures came to an end in late September with one last stop in the UK. I spent a couple of weeks in London and Cambridge catching up with friends and family, relaxing, doing some parkour research, training, and wandering around one of my favorite cities.
Ran into this guy in the center of London. I hear he’s pretty good at jumping off stuff. No idea what I’m talking about? Google Sebastien Foucan. Photo by Paul McLaughlin (The Leisure Media Company) who was nice enough to capture the moment for us with something nicer than my iPhone. Thanks, Paul!
It felt so great to be back in the UK and to be able to see some good friends, but…
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Wait, I’m in London?
Yep, I guess I am! I told you I would be traveling soon, didn’t I?? I just landed here this morning for a relatively short trip (six days) and I couldn’t be happier! Despite no sleep on the flight (pretty standard for me), the excitement of being in my favorite city will keep me buzzing for at least a little while.
So what’s on the agenda? Other than a weekend in Brighton (to see friends and attend another fabulousTimey Wimeyevent), nothing definite yet! My friend Bill (you know, the one who has traveled here with me for the last two years) came here a day earlier, so I’m currently en route to meet up with him now. As usual, look for regular updates, photos, and the like.
I was 11 years old when the first Harry Potter film came out in theaters. I was hooked. This magical universe consisting of such a diverse assembly – or community – filled with real human beings with complex and paradox feelings just captured my heart from the beginning – just like is captured the hearts of so many others around the world.
When I watch the Harry Potter films, I’m immediately transported into this enchanting universe in which magic in all its variations is the overall theme. However, it’s so much more than just that. As such, when I lived in London three years ago, the Warner Brothers Studios opened their ”the Making of Harry Potter” exhibition. There was no doubt: I was going to visit the studios as soon as possible. Within the first week of their opening, some friends and I were on the HP bus on our…
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My boyfriend and I don’t go on actual planned out dates very often but I wanted to spend one morning in San Diego just the two of us. This date combined the both of best worlds, classic tacos and a staple dessert spot. First we headed to my favorite taco truck in Linda Vista called Mariscos German, I have to go every time I come home. After we went upscale to the classic Extraordinary Desserts, the original location.
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Musicians around the world do not only heal us with their music. The assumptions that celebrities are shallow, materialistic and self absorbed is just our lack of knowledge. Often they use their fortune to do good. Lana Del Rey is one of them.
Alcohol was her addiction. Music is her passion.But giving back is what is most important to her.
At the young age of 14, Lana was an alcoholic.Whilebattling her addiction. Her music got her through a lot of her struggles. You can hear the pain and heartbreak through her timid bluesy voice, and her lyrics that speak to you. She is in fact very relatable to women, no matter what caused their pain and heart break. Music does heal, but she wanted more than that.
It has never been about the fame. Once she overcame her addiction, charity became her work of choice. Being a celebrity gives people…
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A lot of people ask me ‘what’s the deal with sangria?’, as they invariably sip on a luminous liquid. Well for starters it should look like a drink and not a fruit salad. Trust me, I’ve seen all sort of weird and wonderful things in there; kiwis, pineapple, bananas (?) and even tequila. While it might taste nice (which I doubt – most things that contain tequila, taste like they should be used for cleaning paint brushes) it’s definitely isn’t sangria. So what does make for an authentic sangria?
Well there’s a couple of key elements:
1 – Wine. Sounds obvious, but use something that you wouldn’t be ashamed to put on the table when your mother-in-law comes round for dinner. And yes that does mean no boxed wine, wine in bags or anything except for a classic glass bottle. And don’t scrimp – in Spain that means nothing under…
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Did you know that you can grate cauliflower and fry it, as a delicious rice substitute? Cook it alongside some red onion, garlic, sesame oil, soy sauce and egg, sprinkle it with coriander and chilli and you have a gorgeous, filling, low calorie dinner. This Chinese-style cauliflower fried ‘rice’ takes 20 minutes to make and is also great with added prawns or tofu! You could use spring onions instead of red onions.
Grating cauliflower is easy and only takes a couple of minutes. I grate it whole, using what I can of the florets and leaving the stalky bit in the middle.
The recipe is based on one from http://www.domesticsluttery.com and recommended by my very helpful friend Noush!
Chinese-style cauliflower fried ‘rice’ – serves 2
1/2 red onion or 4 spring onions, chopped
1 large clove garlic, crushed or finely chopped
1 head cauliflower, florets grated
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This speedy 20 minute winter warmer is a twist on cauliflower cheese. Cauliflower is combined with broccoli (both in season until December!) and onion. A quick sauce is made by grating cheddar in to creme fraiche then adding a crumbled stock cube. The whole dish is topped with breadcrumbs and grilled. It is rich and delicious, with added crunch from the onions.
You could have the cauliflower and broccoli cheese as a main course with sausages or salad, or as a side dish. It would work well with a roast dinner. My boyfriend reckons the dish would also be nice with added chopped chorizo (he says that about everything though!)
If you are making the breadcrumbs yourself you can use frozen, fresh or slightly stale bread (defrost frozen bread in the microwave on full power for 30 seconds). You could make extra then store the breadcrumbs in freezer bags in…
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Gremolata is a brilliant Italian condiment to know about – simply chopped parsley, lemon zest and garlic mixed together to give dishes instant wonderful flavour. Traditionally it is used with meat or fish but can also be used with roast veg. In this recipe (based on one from Hugh Fearnley-Whittingstall) the gremolata is added to roast veg (potatoes, carrots and parsnips) hot out of the oven. The heat takes the edge off the garlic and it all smells amazing!
You can eat the roast veg with gremolata as a side dish or as a main topped with a poached egg. Delicious!
Ingredients (serves 2)
2 carrots, chopped in to chunks
4 medium potatoes, chopped in to chunks
2 parsnips, chopped in to chunks
Good glug oil (ideally olive oil)
Salt and pepper
For the gremolata
1 clove garlic, crushed/finely chopped
Handful parsley, finely chopped
1 lemon, zest finely grated
Heat the oven to 190 degrees/gas mark 6…
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