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EAT LOVE SAVOR magazine

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If you use a Moleskine journal for your day-timer, notes, sketches or whatever your daily life requires, then you know how great these special books are. There are many journals available, but none compare to the quality and history of Moleskine. First, where quality and appearance is concerned, their hallmarks are the bound coated paper cardboard cover, an elastic band handy for keeping it all together, a stitched spine, deliciously cream colored acid-free paper, round corners, a ribbon bookmark and even a pocket that expands, at the back of the book. This is a solid book that feels good to the touch and is a pleasure in which to write. Moleskine (pronounced mol-a-skeen’-a) is produced by an Italian company of the same name located in Milan. The Evolution of the Moleskine Journal The modern version of these books were fashioned after the descriptions written by author and travel writer Bruce…

There is nothing that brightens a room quite like fresh flowers. The colors, the freshness and the scent impart a special characteristic to the spaces when they are…

The beverage of tea, its leaves grown on bushes (a bush produces 3,000 leaves a year/approx 1 lb of processed tea) and the popularity of drinking it on the rise here in North America, is an ancient beverage and drinking it, an ancient ritual. The tale goes that a Chinese Emperor was reputed asleep under a tree while holding a cup of hot water – the tree he was under was a tea bush. A tea leaf dropped in, he sipped and loved it. While in England, the custom of tea drinking started in the 17th century, the oldest tea merchant is Twinings (300 years old) and it was curiously introduced in London coffee houses, one of them being Thomas Garway and its appeal began to spread.  This long time custom has been gaining popularity in North America and the timing is great to help aid this fast-moving society to…

Traveling alone can be a most indulging experience, take author of ‘Eat Pray Love’ Elizabeth Gilbert’s experience for example. What a monumental experience! There is a stigma and…

In most communities in North America and beyond, you’ll find community supported farms and gardens. Also known as Community Supported Agriculture (CSA). Growing in popularity, this concept took root in the 1960’s in Germany, Switzerland and Japan in response to concerns about urbanization and food safety but didn’t move into North America until 1984. In North America, there are about 13,000 such farms, 12,549 of them in the US alone (as of 2007). With our desire to become better connected to the earth, and to our food it is no surprise that getting involved with farming is on the rise. These types of farms are one method of accessing fresh food that offers an interesting alternative to simply shopping for it. Fall in Love with Fresh Food If movies like ‘Food Inc.’ and the Jamie Oliver ‘Food Revolution’ TV show, champions of the fresh food movement have stirred this is…

Modern. Historical. Romantic. Cultural. Words to describe this fascinating city. Madrid, Spain has been occupied since pre-historic times and the origins of the modern city, starting with the…

Cooking in the spring is a sheer pleasure! The food gets more colorful, fresh and bursts with flavor! Not only do I parade out my favorite dishes on which to serve my spring feasts but I choose bright colorful foods that befit the season. Simple foods, prepared with the least amount of cooking, handling or fuss to preserve their integrity. Here is one of my favorite dishes this time of year, Salmon! Even non-fish lovers yielded to the wonderful and unexpected loveliness of this fish dish. Add in asparagus for a fresh and unexpected twist to this spring salad with a simple mustard vinaigrette for maximum spring-iness! Salmon Salad Nicoise with Mustard Vinaigrette This is a great lunch, light dinner or brunch dish. The salmon, potatoes, green beans, vinaigrette and hard-boiled eggs can all be made ahead, leaving only assembly at meal time to serve this dish to the table.…

There is nothing quite as tempting as a little scone, slathered in butter, jam and devon cream. Scones are a traditional British quick bread consumed in England, Ireland,…

Peas and spring. What a wonderful combination! Not just a lowly vegetable, these little beauties can liven up a dish or make a superb side and compliment to many a meal. Botanically, peas are a fruit, that in cooking is treated as a vegetable. Earliest archeological finds of peas comes from Neolithic Syriah, Turkey and Jordan; in Egypt the finds date 4800-4400 BC in the delta Nile area and farther east, the finds date even earlier in Afghanistan, Pakistan and northwest India dating, 2250-1750 BC. You can easily grow peas from seeds and plant them in early spring. There are many varieties of garden pea seeds, like Little Wonder, Wando and Mr. Big to name a few. In Europe in the Middle Ages, the pea became an important part of their diet. By the 1600 and 1700’s eating peas while immature and right after they were picked became popular. Especially…