Bonne Bouche (Naira Renault)

- where even the negative has an absolute positive value. https://www.youtube.com/watch?v=WdEpVg9Pj8k Store page: https://renaultdecor.wix.com/renault-pillows/minimalist

From Hamilton's "Principle of Least Action," Koch's snowflake curve, to the "Fibonacci Coefficient" of growth and iteration, the RenaultPillows - "Crocus & Dianthus" - tell the story of winter and spring, where the ambiance is de rigueur for all seasons. The store: renaultdecor.wixsite.com/renault-pillows

Hand-knitted (front and back) by a surgeon. The store page for cubism: https://renaultdecor.wixsite.com/renault-pillows/cubism

Visit the store, https://renaultdecor.wix.com/renault-pillows, and click the appropriate page for CUBISM, https://renaultdecor.wixsite.com/renault-pillows/cubism

Hand-knit by a surgeon, Renault Pillows [TM] will make you feel entitled on your sofa, armchair, or chaise lounge. Sewn from Scottish woolen and acrylic yarns, these pads are pre-tested for color resistance (the hot-water test is shared in the video). Unique with no reprise, each pair has a name. Dissimilar within, the pair cross-complements. One has a backside pocket to hide your wishlist, to-do list, shopping list, or anything else - private and special. Pillows come with zippers (or buttons) and handmade labels with the letters 'R' and 'P' subsumed. From the first knit to the zipper, the making of a pair takes up to 4 days (i.e. maximum of 2 days per pillow - back and front). Renault Pillows will energize your room with a theme and springtime ambiance. Select a design from https://renaultdecor.wix.com/renault-pillows. A pair with filled inserts costs an extra $12.00. The Renault Rule: Both front and back sides of each pair stand-alone to fill the room by making a statement (see images below). Thus, by buying one pair, you technically pay for two.

MENU 5: APPETIZER: Bean terrine (min 10:42 ); ENTRĖE: Home-smoked mackerel with cheese-potato stacks and caramelized drunken peaches (min 26:30); DESSERT: Lemon-tangerine bars (min 33:10). Conventionally, in each episode, I share a few pieces of my solid silverware collection from the British, German and Russian masters. Here I use a .925 Edwardian tazza bowl (1903) made in London, by Sibray, Hall & Co (min 23:22, 23:59, 24:22, 26:15); .925 British confetti bowl (1898) made in Sheffield by Charles Edward Nixon (min 23:31, 25:28, 26:14 ); a .925 British salt or mustard pot (1909) made in Chester, by John Woodman (min 35:09); an 800 German bonbon bowl (1850) made in Hanau by Johann Sigmund Kurz (min 23:31, 25:47); an 800 German caddy spoon (1900) made in Hanau, by Ludwig Neresheimer; an 835 German spatula (19th century) made in Flensburg by Halbmond und Reichskrone (min 17:54, 23:31, 23:40, 26:14, 32:54, 38:15); an 84 oz Russian teacup holder (~1956) (min 38:14). Music credits to: Adriano Celentano (“Azzurro”), Celentano (“Il Tempo Se Ne Va”), Claudia Mori (“Chiudi la Porta”), Domenico Scarlatti ("Sonata"), Ricchi e Poveri (“Come Vorrei”), Ricchi e Poveri (“Cosa Sei”), Stefano Sani (“Notte Amarena”), Toto Cutugno (“Donna Mia”), Viola Valentino (“Arriva, Arriva”).

MENU 6: APPETIZER - Boxty (min 4:39, 4:51). ENTRÉE: Oyster dumplings (min 12:54). DESSERT: Carrot tea scones (min 26:22). In this issue, the following pieces of my solid (not plated) silverware collection were used : (1) .835 German creamer and sugar bowl from Darmstadt (made in 1819) – min 8:00, 11:29; (2) Victorian mini jug from Birmingham (UK), made in 1901 by S.B. & S - min 9:28, 11:58; (3) Victorian salt bowl from London, made in 1889 by Finley & Taylor - min 9:43, 12:24 ; (4) Edwardian bonbon bowl from Chester (UK), made in 1907 by Colen Hewer - min 28:54, 32:34, and (5) Russian .875 solid silver teacup-holder in Kubachi style (goldplated, with black cloisonné enamel), made in 1965 or 1958- min 32:25, 33:47. The full silver marks (including the town-marks, the maker's and the assayer's marks, date-letter marks and the monarch's duty marks) are shown and discussed. Music credits and deep appreciation to James Kelly, Paddy O'Brien & Daithi Sproule as well as The Dubliners, The Chieftains, and The Clancy Brothers for the songs: “Ferryman,” “Lovely Willie,” “The Irish Rover,” “Well Indeed I Did,” “Donegal Danny,” “Finnegan's Wake,” “Whistling Gypsy,” and more.

MENU 7: (1) Appetizer - Queenies & Trumpets (min 06:24, 06:51); (2) Entrée - Beef Wellington (min 12:01); (3) Dessert - Hazelnut Butter Toffee w/ Dates & Cashews (min 30:24). Silver show at min 26:30. For the adorning songs or background music, credits and thanks to Bee Gees (for "How Deep Is Your Love," and "Night Fever"), The Dubliners (for "Isle of Man'), Bonnie Tyler (for "It's A Heartache"), Ruth Keggin (for "The Road to Clady"), Sweet (for "Ballroom Blitz"), Dido (for "Tu Tu Tu Ru"), Chris Norman & Suzi Quatro (for "Stumblin' In"). I hope that the professional chefs will tolerate my inadvertent diversion from the Wellington traditions by using Angus beef instead of the required tenderloin: I could not find tenderloin in the stores lately. Startingly, the Angus worked well too, for the medium-rare effect (min 25:04).

MENU 8: (1) Five cocktail drinks (min 13:24); (2) Appetizer (beer-battered Brussels sprouts or Triple BS, min 24:04); (3) Entrée (cheeseburger soup, min 28:44); (4) Dessert (amaranth-quinoa-chia toffee, min 38:36). A little dancing, piano playing, or singing are also blending into, to make your virtual culinary tour memorable.

Arni me Fassolakia: Lamb lollipop chops, green beans (from our mini garden), pickled artichoke hearts, red onion, carrots, celery, black garlic, cinnamon sticks, tarragon, olive oil, ghee.

Bacon-wrapped monkfish tail rolls with ratatouille. Rolling ingredients: monkfish tail, thin-cut bacon, stuffing mix (shredded Gouda and sharp Cheddar; baby spinach; chopped dill, basil, and purslane). Ratatouille ingredients: fresh apricots, parsnip, asparagus, king oyster mushrooms, cherry peppers, green mini-chili, potatoes, blue cheese crumbs, Valencia orange peel, salt, olive oil. Process: Hickory smoked. Conventionally, at the end of the shorts, some of my authored poems are shared.

Porkbelly, frog legs , beef short ribs BBQ & Caponata with pineapple and aged blue cheese. Conventionally, the ending shares my poems from the covers of my travel books.

"Quails and the Nest" is an assembly of grilled quails and "nests" that are formed by spaghetti squash, cucumber, potato browns, jumbo avocados filled with wold-caught crabmeat, roasted bacon, chives, blue cheese, and Greek yogurt mixture. Seared scallops join to imitate quail eggs. Served with cold assorted compote from the Muscat grapes, cherries, blueberries, and raspberries. The ending presents some of my poems.

MENU: (1) APPETIZER - μελιτζανοσαλάτα (eggplant dip), min 3:19, (2) ENTRE - Sous vide bone-in-loin lamb chops with cheese-stuffed sweet twister peppers (πιπεριές γεμιστές με τυρί), min 7:02, and (3) DESSERT - blueberry-banana parfait -- min 20:26. Ready? Dancing and plate-breaking start from the min 6:01 and 18:57. Each episode presents a few pieces of solid silverware (not plated) from Naira's vast antique silverware collection from British, German and Russian masters. The current episode presents an 835 German solid silver spatula from Flensburg (makers, Halbmond und Reichskrone) corresponding to the late 19th century, paired with an antique French Limoge-cobalt plate (min 17:47-18:10).

MENU: (1) Appetizer - Rose shrimp rillette (min 4:47); (2) Entrée - Perch in the reduction with pepino melon, celery, and plums (min 11:20); (3) Dessert - Chocolate-caramel tangerines (min 14:12).

Join an agape gastronomy tour to be merrily lost in a mix of nuances unlading the Germanic-Jewish (Yiddish, Ashkenazi) and Mesopotamian accents. MENU: (1) Appetizer - Grape leaf wraps (min 1:17); (2) Entrée - Quails cooked in watermelon and cantaloupe (min 7:50); (3) Dessert- Apricot stew (min 12:38).

In a spirit of French remoulade or clafoutis, Victorian consommes or Swedish långkok, I exuberate limitless combinations of tastes, smells, textures, & colors. MyWay Cuisine captures multi-ethnic flairs through creative alterations. My menu-oriented show presents three meals (appetizer, entrée, dessert) per episode as well as a few pieces of my antique solid silverware from British, German, Russian masters. The "Cooking for My Son" series presents a meal per short. Due to the misanthrope simpletons, I was in a decennial hardship; what you see is my limited life. Used to face groups of attackers alone, I find in any disadvantage a spark and propeller for a deeper joy. C'EST LA VIE!

MENU. (1) Appetizer- anchovy rémoulade with home-baked crackers (mins 05:48 and 08:57); (2) Entrée - creamy leek soup with lentils and oyster mushrooms (min 11:39); (3) Dessert - drunken watermelon sorbet (min 18:36). The current and each forthcoming episodes include three mandatory servings (appetizer, entrée, dessert). More (salads, drinks, second entrée) will be considered if there is room. Each episode presents a few pieces of Naira's vast antique solid silver (not plated) collection from British, Russian, German masters. Show-1 presents an 800 silver confetti bowl from Hanau (Germany, 1850) made by J. Sigmund Kurtz, two 835 silver creamers from Darmstadt (Germany, 1886), a 925 sterling bowl from Sheffield (1898 ), a Victorian salt bowl from London (1889) made by Finley & Taylor, a 925 creamer from London (1912) (min 10:11-10:21, 11:02-11:17).