Imagine if you had your own little design hotel, a bespoke bolthole of creative cool... these are just how we would do ours - small boutique gems of considered style and local charm, just a handful of rooms, where luxury & design is all in the details.
Fresh linens, local organic produce, personal finds and all your touchpoints and creature comforts are met with an enigmatic sense of locality. Wholly individual, these little hubs of cool kid glam are all about moments where you feel utterly there, the interiors influenced by the shape of the room, the name of your suite by the view, or way the sunlight streams in.
While many may only offer bed and breakfast each goes well beyond the B&B - this is a realm of simple luxury, designer touches and bundles of character – this is our Dinky Luxe collection.
Just had a ripper of a time on Nick Mason’s show, The Guilty Pleasure Surrender Hour, with my little sister Mietta playing some of the tracks we’d normally be too guilty to get caught listening to in public.
BUT the radio shows don’t end there; unsure how much I can discuss as I’m not sure of the air date, but I will be recording shortly for the Media Montage Podcast hosted by Bruce Otter and Larry King. Can’t wait to get back in touch with them after a conversation I really enjoyed last month. Stay tuned for the podcast upload date!
Brandy derives its name from the Dutch word brandewijn (meaning “burnt wine”) and is a spirit distilled from wine or other fermented fruit juices.
Grape Brandy is produced by the distillation of fermented grapes and aged in wooden casks. The wood colors the spirit, mellows the taste, and enhances the aromas and flavors. Grape brandy can be further broken down into the following popular styles
Cognac comes from the Cognac region of France and has strict requirements dictating its production. At least 90% of the grapes used must be of the Colombard, Ugni Blanc, or Folle Blanc varieties and it must be distilled in a traditional method using copper pots. All cognac is aged a minimum of 2 years, with some being aged twenty years or longer.
Armagnac is made from grapes of the Armagnac region in Gascony, France. Traditional Armagnac is distilled only once in a small continuous still and aged in oak cask from Gascony or Limousin.
American Brandy has become more respected and popular in recent years, with the vast majority coming from the state of California. There are no regulations as to the grapes used in these brandies so the differences between brands can vary greatly.
Pisco is a strong, colorless to amber colored brandy produced in specific regions of Chile and Peru.
Fruit Brandies are distilled from fruits other than grapes, such as cherry, apricot, plums, and apples. Popular fruit brandies include the cherry-flavored Kirsch, the apple-flavored Calvados and the anise based Ouzo.
Pomace Brandy (also called Marc and Grappa) is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice for making wine and are minimally aged, if at all. They tend to be harsher in taste, although they can offer a fruity aroma of the type of grape used, a characteristic that is lost in oak-aged Brandy.
Brandy has a traditional quality rating system, which is mainly used in Cognacs. In this system, the age of the youngest brandy in the blend is used to determine its classification.
X.O. (“Extra Old”) is also aged at least 6 years in wood, although most cognacs of this designation are much older. (In 2016, the minimum will be set at 10 years)
Hors d’age is often too old to determine the age, and is typically used to indicate a very high quality product.
We are a group of individual residents willing to dedicate our time and effort for the benefit of our community. We have been voted democratically in by the residents of our estate.
Improve residents living conditions / facilities through Decent Homes and Major Repairs Allowance (MRA) initiatives
Secretary – Keeps everyone informed on the activities of the TRA, organises meetings, takes Minutes, deals with TRA paperwork.
Treasurer – Looks after the finances, keeps a record where the money is spent, keeping receipts and invoices.
A pulmonary and sleep medicine specialist, Dr. Jonathan Ahdoot's extensive medical background and experience make him a well respected member of the medical community. With board certifications in Internal Medicine, Pulmonary Disease, Critical Care Medicine and Sleep Medicine, he can take a more generalized point of view when diagnosing patients for treatment.
Graduating in the top 3% of his class, Dr. Jonathan Ahdoot received his M.D. from Tehran University, School of Medicine, and went on to complete his residency at Hahnemann Affiliated University Hospital in Pennsylvania. At the University of California, Irvine, Dr. Ahdoot honed his skills in pulmonary and critical care medicine, which led to his appointment at the university as Clinical Professor, where incoming pulmonology fellows could benefit from his vast knowledge. In addition, his research has spanned publications over the past two decades and he currently hosts a medical roundtable on Persian Television to promote preventative medicine to viewers.
Dr. Ahdoot specializes in the diagnosis and treatment of lung diseases such as asthma, pneumonia, emphysema, and bronchitis, as well as the diagnosis and treatment of sleep disorders such as hypersomnia, narcolepsy, and sleepwalking. At the Pulmonary and Sleep Center of Irvine, he offers in-house sleep and breathing to finetune his diagnoses.
According to Dr. Ahdoot, education and prevention are key when caring for a patient. An ounce of prevention is worth a pound of cure.
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Peppers are native to South America and have been cultivated for over 5000 years. These plants, which belong to the nightshade family were introduced to Europe and India via the Portuguese. It has a long history of use as a fiery spice and as a potent pain reliever.
Peppers are rich in alkaloids (capsaicin, carotenoid pigments, flavonoids and ascorbic acid). Capsaicin is structurally similar to vanilla, a flavoring agent.
The hotness of chili peppers is due to a family of compounds called capsaicinoids, which belong to the larger family called vanilloids. The two capsaicinoids most often found in peppers are capsaicin and dihydrocapsaicin. Different concentrations of capsaicinoids are responsible for the varying pungencies of peppers.
Capsaicin inhibits the production and release of Substance P. Substance P is an 11 amino acid long neuropeptide that binds with neurokinin receptors in the brain. Once bound, the receptor initiates the perception of pain.
Capsaicin’s analgesic activity is due to depletion of substance P, the pain transmitter, which relays pain signals to the brain.
Capsaicin is included in a patented medication (Zostrix) to improve healing and reduce pain. Based on its anti-Substance P activity, capsaicin is included in many skin ointments for symptomatic relief of arthritis.