Notting Hill Carnaval ... Riotless

The Carnival street festival, held each year in the neighborhood of Notting Hill, was started back in the 60's in an effort to improve race relations after riots had occurred the year before.  Today it is now touted as being the second largest street festival in the world after Rio's Carnival (though I'd like to see those stats checked, as the Taste in Chicago has got to be close).  This year they estimated a million people showed up (not sure if that counts the 6,500 police or not).

In a nutshell they board up the entire neighborhood and blare loud music, which is on any other day a super-chic, uber-trendy, cute, boutique-y, expensive area where Hugh Grant lives (well, most people think that anyway) and nobody speaks too loud.

To see the beloved Notting Hill in this state was jaw-dropping, and the speed at which the hoodlums grafftied it up quite impressive (though, with a nod to their proper English upbringing, I did  not see a drop of paint on anything but those boards).

Spread throughout there were random stages (or lets call them stacks of speakers bellowing bass that must register about a 4.0 on the Richter scale) with crowds of bootie shakers with seemingly little care about 'smart' fashion. The aroma was certainly the best thing about it ... the charcoal smoke from barbecuing jerk chicken wafted through the air.  Yummy.

All in all, I am glad I went and after two Red Stripes the music does get into your hips, the people watching is supreme ... however, once in a lifetime is definitely enough.

Small commentary on the riots ... the city was quite close to cancelling Carnaval this year in light of the riots earlier this month.  Fears of potential bombing left the entire fest without 'rubbage bins'.  I had not written about them, and will not write much now, but I did find it ironic as I looked up how this Carnaval got started to see the reference to the race riots in London back in the 60's.  All in all, it remains universal that people do not want to be poor or disrespected, we fear what is unknown and different, and in the end, if we stand up together and do not succumb we can all have a good time and take back our peace.

Charlotte

In a bit of a situation ... this very large, crunchy, threatening looking spider has taken up residence in the corner of my front door.  Each morning when I open up the door, 'she' is there ... or more accuratelty it goes something like ... I walk towards the door, remember she is out there, minor dread, move slower, I make excessive noise to open the door to alert her I am coming, I slowly open it, stare ........  once I am convinced she is not going to leap at me I sneak carefully out, say a few words on my mind, and lock the door.

Now, this just seems like more stress than one should have every day, and I do admit early on I took a broom and politely swiped her into the bushes.  However, she was promptly back.  Must be prime real estate.  Interestingly enough, this has now been a couple weeks and she at times anchors her web on the door, which means each day I rip it apart (which psychotically is bringing me a dose of guilt each time), but nonetheless she re-weaves it again every night.

If you don't think that exposures kids have as a child stick with them you're nuts ... that book Charlotte's Web, with that wonderfully kind spider, has me living in dread each and every morning until who knows when ... that's 'some pig'.

Slug Buffet

Walking home the other night after a light rain, I come around the corner to see this disgusting display of snails and slugs.  Gross!!  Seriously!

More than once now I have heard a crunch under my foot, and I now know the sensation / sound combination can only be me squishing one of these nasty creatures under my flip flop.  Shivers.

I have been on full swat patrol in my own garden, after a rain I will go out with a flashlight and a glove and make sure I pluck anyone trying to dine on my greens and pop them in a trash bag.  Not glamorous, but slightly entertaining.

So far I have done quite well, but they have nearly devastated my Dahlia again .. they LOVE those things.  Got one great snap of it before it is sure to be disintegrated in a week or so.

Interestingly, and a relief, they actually do not go for my herbs or tomatoes.  So, I have quite a nice supply.  If we ever manage to get sun, I think I may get a bumper crop of tomatoes!  Yeah!

Other than that, the garden has been in tip top shape, supporting two great parties so far, and waiting for more.  It has been quite chilly, and there is the smell of Fall in the air here already.

Fortunately, my garden was still quite green in December last year, so think there is still time for a few more great BBQs ...

Food Makin' by Yours Truly

British pub quote

For years now I have had a developing love affair with food.  Starting in my youth, no doubt my comfort food carving list was topped by Kraft Mac&Cheese, Spaghetti-Os with meatballs, and Fruity Pebbles (which BTW all are still guiltily binge-able).

Bream ceviche with capers, thyme, and chili

As I made my way through college years, the corporate scene, interesting people, and world travels my interest in food continued to expand, and still does.

The last few months I believe (pat my own back) I have gone beyond myself to the next level.  The proximity to fresh, 'exotic' ingredients, and the proliferation of great cookbooks have allowed me to come up with exploratory ideas and try different things, all while maintaining my personal distinct style that underlies every dish I make.  I covet the days when all I have to do is browse the market, smell the veg, and come home and start chopping.

Curry mussels with French country bread

My approach to cooking is quite simple.  One, only the best of ingredients.  Any time I see an Italian guy with imported truffle oil from his grandfather's land, or a shop with farm-fresh English cheese, or garden fresh in-season greens I am in.  Chorizo in from Spain?  U.S. sweat corn?  Hot house beef steak tomatoes?  Scottish smoked salmon?  In, In, In, In.  Quite often, all you have to do is put them all on a plate together and its mental.

Number two, fresh.  As little as possible out of a package.  Only real exclusions here are olive oil, yoghurt/dairy, coffee, and grains/pasta (well, because without packaging would be quite messy).

Local Tagliatelli, roasted San Marzano tomatoes, artichokes

Third approach - color.  Clash, compliment, whatever you do, just have a lot of it.  And vary it day to day for maximum health benefit.

And finally, the unexpected sweet and salty combination approach that I use to assemble dishes.  Ever put a sprinkling of sea salt on figs, with a bit of prosciutto and a dash of pear vinegar?  Say no more.  I am constantly trying to challenge these concepts and am eating quite well in the process!

Jonas special salad with radish sprouts, avocado