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Old 05-20-2012, 11:34 AM   #11
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@ Harry,

Basically, I have a three to four page column in the oldest English language publication outside of the U.K. It caters to the large USA community which served in the Air Force, and the Embassies & Consulates. I specialise in: celebrity chef interviews for example: Ferrán Adriá, Joan Roca, Paco Roncero etcetra. and I discusss the restaurant, the food and wine pairings, the travelled to zone, etcetra. Each edition, I prepare something different. The one I just finished is a Summer Magazine and thus, handled Italia ... and two Italian Restaurants I chose in Madrid. I had done a feature on the Amalfi Coast & Napoli.

Unfortunately, I must do more homework on the gents you have mentioned, however, two of my fave BBC reporters are not involved in gastronomy. One is a travel reporter, Benedict Arnold. From my viewpoint, my fave report of his was on NAMBIA with the 3 Camels from the southern tip to the northern border. Incredible account. The other is a war reporter, John Simpson ... He is brilliant. He is hands on.

Most of my columns are more recommendation suggestions and my accounts, verses damning for this still going strong, Expat Publication which had been founded by an American Expat from Connecticut, my publisher.

I also freelance from time to time, as the magazine only comes out 6 times yearly.

Margi.
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Old 05-20-2012, 11:53 AM   #12
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Quote:
Originally Posted by Margi Cintrano View Post
@ Harry,

Basically, I have a three to four page column in the oldest English language publication outside of the U.K. It caters to the large USA community which served in the Air Force, and the Embassies & Consulates. I specialise in: celebrity chef interviews for example: Ferrán Adriá, Joan Roca, Paco Roncero etcetra. and I discusss the restaurant, the food and wine pairings, the travelled to zone, etcetra. Each edition, I prepare something different. The one I just finished is a Summer Magazine and thus, handled Italia ... and two Italian Restaurants I chose in Madrid. I had done a feature on the Amalfi Coast & Napoli.

Unfortunately, I must do more homework on the gents you have mentioned, however, two of my fave BBC reporters are not involved in gastronomy. One is a travel reporter, Benedict Arnold. From my viewpoint, my fave report of his was on NAMBIA with the 3 Camels from the southern tip to the northern border. Incredible account. The other is a war reporter, John Simpson ... He is brilliant. He is hands on.

Most of my columns are more recommendation suggestions and my accounts, verses damning for this still going strong, Expat Publication which had been founded by an American Expat from Connecticut, my publisher.

I also freelance from time to time, as the magazine only comes out 6 times yearly.

Margi.
fascinating margi-molto glamour!
two other uk war correspondents that i rank with john simpson are martin bell,always wore a white suit...got badly injured by shrapnel in bosnia & kate adie.during the first gulf war a us marine apparently commented "i knew it was serious when i saw kate adie arrive!" quite an accolade!
harry
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Old 05-20-2012, 12:04 PM   #13
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Good Evening Once Again,

Firstly, I have been a tremendous fan of the BBC TV Reporters for years. They are brilliant, and yes, I know all of them by face, perhaps not their names. I had followed John Simpson in Kosovo, Bosnia, Serbia, Iraq, and of course Afghanistan back in 2001 - 2002 and then again in 2006, if not mistaken. The reporters you mention, I recall as well. True expertise professionally.

I provide NATO troops, at their parachuting base, Spanish Military Upper Ranking Officers with English classes from 7.30am to 9.30am Monday thru Thursday. I am quite a follower of the Afghanistan Dilemma. I love the job and do it because it has given me real insight into the economics, political, travel to´s and so much more than just being an expat here ... it is a two way learning exchange. I am a native English speaker, and they require my assistance for presenting, briefings, meetings etcetra. These guys can speak level 3 ( B2 + which is upper intermediate level with European Union ). They are cool dudes. I have been doing this for 3 years.

Well, back to my Cheeses, part 5 ! I have thousands of notes, and must translate and write interesting impacting copy !

Ciao. Margi.
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Old 05-20-2012, 12:25 PM   #14
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have a good evening margi,enjoyed the chats,speak soon
harry
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Old 08-18-2012, 09:01 PM   #15
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Sounds nice

Quote:
Originally Posted by Margi Cintrano View Post
Good Afternoon,

The mountainous island of Sardinia is a place unto itself, far far away from cosmopolitan modern Italia. While the northeastern coast glitters with fashionable hotels, much of the island´s interior is ageless and untouched by tourists. Remote villages with clusters of dairies, pastoral lands and farms profoundly steeped in their long held culinary traditions and local product fabricating.

Shepherds are still seasoning their meats with herbs myrtle and wild fennel and roast them over open fires. Village women are still using wood burning ovens to make the flat disks called Carta di Musica, unleavened bread called pane carasau or music sheet bread, eaten fresh or dried.

CARTA DI MUSICA

The Italian name denotes music sheet because this bread comes in thin, unleavened leaves and often develops lengthwise cracks that appear to have the staff of musical notes.

This Sardinian crisp bread comes from Panifico ( Bakery ) Giulio Bulloni:

Makes 8 Disks ...

2 cups whole wheat pastry flour
2 cups semolina flour
1 1/2 tsps. salt
1 1/2 cups luke warm water

1. combine 1st three ingredients in large bowl
2. slowly mix in enough luke warm water to form a moist soft dough
3. knead in a bowl until the dough is no longer sticky
4. knead the dough on floury surface until smooth 15 mins.
5. cover with plastic and let stand at room temperature at least 1 hour and 20 mins.
6. preheat oven to 450 farenheit
7.very lightly dust 2 large baking sheets with the whole wheat pastry flour
8. divide dough into 8 equal pieces
9. take one disk and roll out to 13 Inches round, lifting and turning often
10. transfer to baking sheet
11. bake until the edges begin to turn up and bread is still malleable 2 to 3 mins.
12. turn bread over and bake until it bubbles in spots and is golden 3 to 4 mins. longer
13. transfer to cool
14. brush the the Evoo all over the disk and sprinkle with sea salt
14. repeat with the covered remaining dough

*** remove the covering of plastic and repeat process for the other 7 disks

*** serve with charcuterie and cheese and of course, a good glass of Italian wine. Enjoy.

Margi Cintrano.
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Old 08-19-2012, 09:01 AM   #16
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Kylie,

Nice snack ... very crisp ...

Thanks for feedback.
Margi.
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