Sunday, 30 October 2011

Elegant Survival Watch: Classic Casio G-Shock


In 1983, Casio launched the shock-resistant G-SHOCK watch. This product shattered the notion that a watch is a fragile piece of jewelry that needs to be handled with care, and was the result of Casio engineers taking on the challenge of creating the world’s toughest watch. Using a triple-protection design for the parts, module, and case, the G-SHOCK offered a radical new type of watch that was unaffected by strong impacts or shaking. Its practicality was immediately recognized, and its unique look, which embodied its functionality, became wildly popular, resulting in explosive sales in the early 1990s. The G-SHOCK soon adopted various new sensors, solar-powered radio-controlled technology (described below), and new materials for even better durability. By always employing the latest technology, and continuing to transcend conventional thinking about the watch, the G-SHOCK brand has become Casio’s flagship timepiece product.
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Monday, 24 October 2011

Herringbone Tweed Skirt Suit for the Elegant Woman

http://www.ebay.co.uk/itm/WOMENS-SUPERB-PURE-WOOL-HBONE-TWEED-SKIRT-SUIT-12-/380375805063?pt=UK_Women_s_Suits_Tailoring&hash=item58902a2c87#ht_3489wt_1037

A Classic, Elegant Tweed Skirt Suit
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Starbucks is Beginning to See the Light


Starbucks Sees the Light

Posted on October 24, 2011 at 12:50 PM
In spite of the wide variety of “roasts” offered by Starbucks, there has been very little discernible difference between them, since most of the taste was burnt-out by over-roasting. Preferrring one of their burnt roasts over another was a ridiculous pose, like people admiring the emperor’s “new clothes”. Finally, Starbucks has decided to roast some of its beans in the northern European styles: light and medium. A recent article on Starbucks' new Blonde Roasts in the Washington Times erroneously asserts that roasting coffee longer makes it stronger. Strength of coffee depends on the amount that one uses when brewing it–the ratio of coffee-grounds to water. I have long been an admirer of Gevalia Stockholm Roast, strongly brewed, as well as of the fragrant lighter roasts offered by that venerable Swedish purveyor. And now, Starbucks, a company whose original shop across from Pike Place Market I visited often in the mid-1970s during my time at Cornish School of Art, has at last decided to produce coffee that appeals to the northern palate, thereby truly “celebrating diversity.” I am looking forward to the result!
©M-J de Mesterton


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Saturday, 8 October 2011

The Green Pan, Made in Belgium

Frying Eggs Neatly in the Revolutionary Green Pan
The foods that I have cooked in my Green Pan slide right out; resultant residue is easily rinsed off, making clean-up easy and water-efficient.
©M-J de Mesterton


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M-J's Autumn Potato Salad




M-J's Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

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Harvest Pot au Feu

An autumn pot au feu with beef and sausage, home-grown vegetables, herbes de Provence, and Burgundy wine makes a hearty meal or two. Cooked over low heat for several hours, the flavours blend and the meats become tender. I didn't have bacon at hand, so I substituted it with sausage, which of course is optional.
©M-J de Mesterton


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Yerba Mate, a Health-Promoting Tea



Yerba Mate Tea is a Traditional Infusion that Promotes Clear Thinking and Digestion, among other Things



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