Around a year ago, I realised I was terrible at celebrating stuff. This took me by surprise because I spent a lot of time in fancy restaurants, crowded parties, theatres and hotels. I could have argued that it’s my job to know the best ways to celebrate, not just in my town, but in destinations all over the globe. As a travel writer, surely I am a celebration hunter?
Nope. A nice experience is not the same thing as a celebration. A celebration requires us to be fully in the moment, basking in glory, contentment, relief or even sorrow, whatever the celebration requires. We need to taste the present moment, feel the present moment, hear the present moment. Celebrating is about wallowing in the now, like a warm Jacuzzi.
Celebrating is not an easy thing to do if you’re a 21st-century human. My life was not short of lavish experiences and pleasant sensations, but even though I tried to call them celebrations, and Instagrammed them as such, I just wasn’t moving slowly enough to truly celebrate.
Diese Geschichte stammt aus der November 2020-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der November 2020-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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From personal experience
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
