Forget the views from the overpriced tourist traps, get yourself sky high and gaze down across the classic NYC skyline. One side shows off uptown and midtown's finest; the Empire State, Met Life, etc and the other side gives a lookout to Wall Street and One World Trade Centre, so park yourself in the middle and get the best of both worlds. Check the loos before you leave too.
A thick fog has descended over Food Tube HQ where some frightfully delicious recipes have risen from the shallow depths of the internet... Mwhahahahahahaha!
Did you know that your kitchen is already a haven for cocktail making equipment? A huge amount of people love the idea of being able to shake up their own Cosmo or stirring a deliciously dry Martini in their own home for dinner parties or even just with your partner on a Saturday night in front of the TV.
Last week London's Merchant Taylor Hall was alive with the sound of whisky. A harmonious melody of fruit, spice, peat, malt, ice and wood filled the air at Johnnie Walker's decadent multi-sensory experience - Symphony in Blue - an event designed to celebrate the cardinal flavours of their most treasured blend.
I love a good cocktail. Unfortunately, I'm not very good at ordering them and nine times out of ten, what looks great on the menu turns out to be florescent pink and arrives topped with the entire contents of a can of spray cream. And glitter. Not exactly the sophisticated look I would like to project, but one I can't seem to escape.
I've always been a huge advocate of the humble Martini. Such a simple cocktail, yet few others possess its prowess in pulling off the sort of focus that it provides. To me, the Martini is a perfect restorative; it picks you up after a hard day, offers a gentle rejuvenation, and narrows your thoughts in the most perfect way.
They call it "cross-modal perception". It comes from the magical and wonderful place in our brain where our different senses cross over a bit - where the signals get blurred. For a while it was called synesthesia. Now, as with a lot of things, what was once considered fringe behavior for the more special amongst us is now seen as something all of us are wired into - to a greater or lesser extent.
With even a small garden this can be short-sighted (especially given the interconnectedness of ecosystems; an issue noted by many gardeners and farmers when their crops fail) but for the time being, given space constraints, I've focused on plants that can provide new flavours for my food and cocktails.