I had a great experience diving into the hotel and conference world, working for Glostrup Park Hotel. As an aspiring marketing assistant this was my first job in this business (a part from dabbling for my own little company).
I got to design a new menu, the hotel’s new keycard and several on- and offline advertisements, updated the website and made a newsletter.
All the different hotel departments had a huge need for photography so I made sure they got a lot of new image material for their archives and future use: browse through the gallery below.
Ramen, an originally Chinese noodle soup, was adopted by the Japanese and now a popular dish all over Japan with many regional and culinary variations.
Some years ago, in the city of Himeji I had this delicious bowl of pork miso ramen (buto miso ramen) before visiting the blossoming cherry trees evening spectacle by the city’s famous castle. I love the richness of the flavours and texture, the miso, the pork fat, the full-flavoured soup that all the other ingredients are soaking in.
The miso ramen type originates from Hokkaido, the northen part of Japan, and I can imagine the bliss of such a bowl of hot delight on a cold winter day.
Ramen-no-Horyu, this Himeji ramen restaurant, was of the classic, simple and slightly greasy kind, which I guess underlines its authenticity and tastyness of dishes. I had the place almost to myself this evening and loved it.
The pork pieces are wonderfully tasty and rich.
Ramen-no-Horyu, Himeji. Recommended in Lonely Planet’s Japan (2009 edition).
More on ramen here: Wikipedia and ramenadventures.
CPH PIX is the annual film festival in Copenhagen.
Doing a few photo jobs for PIX I was happy to get the chance to do this one: In ‘De Gamles By’ (‘the town of the old people’) the showing of ‘Gerontophilia‘ by canadian Bruce LaBruce was followed by introduction and discussion lead by legendary therapist and sexologist Maria Markus.
Gerontophilia on IMBD All photos taken for CPH PIX.
Watching the italians and their coffee culture this morning:
They do a quick stop at a bar for an espresso and a browse through the newspapers – and then they move on with their daily doings. Amazing. I was sitting down for at least half an hour drinking my tea…
Quite a few dogs were also guests:
One lady was giving cookies to her dog at the bar.
The next dog was tiny and understandably afraid of the people – and their feet. We became friendly and she could stay safely in my corner by my table while her owner was standing in the bar with her coffee.
I do love dogs.
Please excuse the iphone photo quality.
Two girls at the roadside were selling a pea-like fruit with a thick shell. They were sisters. The seeds inside are on the outside white and moist and crunchy and green inside. The taste is a bit like pea or nuts, with a sour lemony aftertaste that lasts a while.
It is called macheton or baino, they told me in Ocosingo. You can eat it raw or cook it and use it in for example salads.
We are in Chiapas, the southernmost state of Mexico on the road between Palenque and Ocosingo, on the way to San Cristóbal (20 km from Ocosingo, 114 km from San Cristóbal).
I found a list of unconventional fruits in Chiapas (in spanish). Might be interesting to look into later.
I was allowed to harvest a lot of sage in my friends allotment garden late august. Got home with a huge bunch of it. Dried one part and made a kind of simple pesto with the rest.
A few times I have eaten a wonderful simple pasta dish in italian restaurants with I think just butter and fresh sage leaves.
Now I experimented making this sage pesto to keep in a glass in the fridge through the year to be able to hopefully produce magical pasta dishes now and then. And add a little extra to meats and perhaps certain vegetables. Sage has a strong taste and needs to be balanced.
I still have to experiment but I imagine the dried sage will make a stimulating tea (good for colds I heard) and I expect to use it in simmering casseroles, stews etc.
If you only want a small amount of pesto I think it gets better when using a mortar and pestle. However I had harvested a large amount so I made it in a food processor. Pesto:
sage leaves, picked and sorted
a little salt
good olive oil
Mix the sage together with salt in the food processor, add some oil later and continue till you get a rather smooth looking paste.
Put into a clean jar. I left the jar on the kitchen table for a day to ‘set’, added a little more oil to cover and then stored it in the fridge.
Use just a little of the pesto at a time (it is powerful stuff) mix it with more oil, and add some crushed garlic or/and lemon.
With such a mix and a lot of roasted pine nuts we enjoyed a nice pasta meal.
My friend’s allotment garden, where the sage grew.