Your Life in Movie Clips

Birth to Death as told by Cinema – A Life in Film Mashup 2013 HD Movie

Capturing the essence of a lifetime using movies was our personal challenge while creating this epic life long mashup. We hope you enjoy this cinematic bliss and share with your friends and family.

Music:

“Time to Run” by Dexter Britain http://goo.gl/OVlvIK

“Spring” by Max Ritchter http://goo.gl/YTxlqv

Source: Movieclips Mashups on YouTube.

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Who are you? Who are you not?!

You yourself, as much as anybody else in the Universe, deserve your love and affection. –Buddha, Hindu Prince Gautama Siddhartha, the founder of Buddhism, 563-483 B.C.

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Siesta

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Life would just slow down to a pleasant slow motion and soon to a freeze frame… The noises of kids playing on the street would subside, the aroma of the slow cocking minestrone in the kitchen would tickle your nose, mixed with the gardenias and the lemon tree blossoms, a Don Giovani aria would slowly lull you in a pleasant afternoon siesta…

Zenocratic Destinations: Tuscany’s Castello di Casole

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Sun streamed into the beautiful room, which looked like the lair of some Tuscan aristocrat with soft terra cotta tile floors, massive chestnut beams overhead and powder blue walls. With the windows open, the autumn air induced a languor, so I settled into the plump sofa upholstered in nightshade velvet with another cup of tea and read the morning papers. The sleigh-shaped extralong bath tub in front of the window guaranteed we’d be getting off to a seriously slow start on this Saturday morning. Sure, there was a tempting new restaurant I’d heard about in Sienna, and friends in Florence, plus several good museum shows, but none of this was going to happen, because I’d very quickly figured out that the best thing to do at the just-opened 41-room Castello di Casoleresort is to rusticate.

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To be sure, even if you eat elsewhere in Tuscany, there are lots of things to do besides have a meal on this 4,200-acre, newly renovated estate, the largest privately owned one in in the region. Paddle around the gorgeous heated infinity pool, swoon in the spa or grunt in the gym. You can also hike, bike, learn to make pizza, hunt wild boar or opt for a tutored tasting from the brilliant winemaker Paolo Caciorgna, who manages the estate’s 88 acres of vineyards and whose organic label Dodici, a blend of merlot, cabernet and petit verdot, is one of the more suave and original Tuscans I’ve tasted. Or you can just idle, which is what we did without actually making a decision, and ultimately the reason why this hotel is such a great addition to any tour of Tuscany, because the one thing everyone always forgets to include is a day or two to take it easy. Although we did scoot off to the excellent Osteria del Borgo in the nearby hilltop hamlet of Mensano for some pappardelle ragù di cinghiale one day, and went on several wonderful long walks

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What a difference a day makes. The previous afternoon, I was apprehensive to see whatTimbers Resorts, a Colorado-based American time-share company and hotel group, had done with the hilltop hideaway of the late Luchino Visconti, a magnificent property of forest, fields and vineyards. It was almost as if Martha Stewart had been hired to freshen up Versailles. I’ve witnessed some pretty queasy resultswhen eager marketing-driven Americans disembark in the Old World with not just a can-do but a know-better attitude — the sorry sacking of the Italian hotel chain CIGA, now part of Starwood, and Paris Disneyland immediately come to mind.

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But no. By spending 35 million euros and working closely with the inspectors of the Belle Arti, the body charged with preserving Italy’s cultural heritage, Timbers Resorts pretty much admirably aced it. During a delightful weekend at the handsome hilltop Castello, which is also the centerpiece of the time-share villa project on the surrounding estate, the only false notes I clocked were the ugly metal shopping-mall-style sign indicating Tosca, the hotel’s gastronomic restaurant, and an overuse of balsamic vinegar, a flat-footed gastronomic flaw that’s oddly more American than Italian, in the same restaurant’s otherwise very good and imaginative cooking. (Try the buckwheat spaghetti Felicetti, a surprisingly good riff on Roman cacio e pepe with the ur-American addition of grilled chicken strips.)

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To be sure, I preferred the Castello’s second restaurant, the Pazzia Pizzeria, because it was more in keeping with the rustic chic setting, and the service style throughout the hotel is very North American, since many guests here like the odd mix of deference and intimacy implied by having your waiter orwaitress remember that you always have a soy-milk cappuccino before your egg-white omelet, or some such. One can throw darts at the evolving codes of plutocratic privilege in the 21st century, but the bottom-line reality is that the young staff here, mostly local hires, really are blushingly eager to please; their sincerity originates from the ancestral customs of rural Tuscan hospitality, which protect and honor a stranger, so in the end everyone goes away happy from this very successful aesthetic high-wire act.

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Castello di Casole, Località Querceto, Casole d’Elsa, Tuscany, Italy; 011-39-057-796-1508. Suites from about $815.

Source

Bad Sandy stew

I’ve been watching and reading news and twitter feeds all day long from the north east.. Thinking about friends in this terrible weather,…. Having been in hurricanes myself (covering the for a major worldwide cable TV network) I felt all day long like something hearty and warm and delicious, to make anyone who eats it feel cozy and at home,… So I rushed home after work and school and I fried Sandy’s “wrath” with a lot of enthusiasm! Eat this you monster storm you!

“Bad Sandy” stew

1 table spoon olive oil
1 large onion
1/4lb apple smoked bacon
2 cloves garlic
1/4 lb okra
1/4 lb chopped fresh kale
1 box organic chicken stock
2 cans organic great northern beans
1 lb chunked cabocha pumpkin
Sea Salt to taste
1 to 2 pinches of paprika
1-2 pinches curry
1-2 pinches dried peppermint
Cayenne pepper as much as you can take
Chop the onion, but not too fine
Chop the garlic cloves
Chop the bacon or use scissors to slice it (I use scissors for many things in the kitchen)
Chunk the pumpkin and peel (if you want to get fancy,you may roast the seeds and the peel them and toss on the soup as a delish crunchy garnish
Start by heating up your French oven (or another thick bottomed deep pot)
Heat up a table spoon of olive oil
Throw in the bacon and turn your heat down to low
let the bacon get crunchy
Throw in the onions and garlic
Keep them sautéing for another couple of minutes until they get brownish but not burned
Throw in the chunked pumpkin keep stirring and sautéing
Next,throw in the sliced okra, and in a minute, the kale
Once the kale is in, it will look like there is no space…take 2wooden spoons and fold everything well. The volume will subside
After you have taken control of your pot, pour in the chicken stock, add your spices, and keep stirring
The important thing about this stew is, unlike Sandy, who is a b….ch, you need to show it some love, so keep stirring and sending it happy thoughts
When you see things are getting nice and incorporated, throw in these two cans of organic beans (if you had time to cook 2-4 cups of dry beans in your pressure cooker overnight until the are mushy, then by all means, keep the cans for another day and use the freshly cooked beans)
Fold the beans into the rest of oowey gooey goodness ( You should be seeing the okra and the other juices just become one..)
Turn the hear to ultra low, and get your bowls and spoons ready..
By the time you have all that set, the stew will be ready.
Now take your favorite crusty bread, or Melba toast and crumble itat bottom of the bowl, the pour generously the steamy Bad Sandy over it.
Dont forget to blow!
Now eat and let all your worries melt away …
A glass of merlot or Malbec makes that bowl worth its weight in gold!… Just suggesting.. 🙂
I may have left something out. In which case, you are on your own…which is a good thing, cause you will make my Bad Sandy, yours!
Love your body! Love your food!