Brenda Farrell

Calling all photographers!

Submit your most unusual photograph taken in Turkey and be entered into a draw to win a copy of Orhan Pamuk’s “Istanbul.”  Please note that your submission must be received by 5pm PST Friday, February 27 2010.  The winner will be announced March 8  on this website.

To enter:  send your photograph in .jpg format please along with a note stating your name and permission to post the photograph on this site.  You will be credited, naturally.

Can’t wait to see your pics!

Most people who visit Istanbul from North America spend at least three days and want to take in as much of the local history, scenery and cuisine as possible.   However, visitors from Europe, who might drop in for a weekend, may be more intent on the entertainment scene.  If this is you, here are some ideas for your weekend from an article published by the New York Times. If you would like me to suggest hotels and restaurants, reserve Guides or drivers, just drop me a line.

A hilarious adventure in anonymous fine-dining

Have you ever wondered how Food Critics avoid recognition?  How magazine editors feel when their clients stop advertising because of a poor review?  How Food Critics feel about what readers say? What it’s like to be married to, or child or friend of a Food Critic who is constantly assuming other identities.. all in the name of a day’s work?

Garlic and Sapphires by Ruth Reichl, published in 2005, is an engaging adventure for the reader who wants to tag along with the celebrated Food Critic of the highly acclaimed New York Times as she ventures out to eat in the best restaurants, a new character every day.  In order to execute her role anonymously she has to assume the identities of her many made-up characters.  Her thought processes and the ways in which she develops those characters – and their behaviours – provides plenty of food for thought and more than one belly laugh!  As do the reactions of restaurant staff when she attends, in-and-out of disguise, for her reservation!

I really enjoyed this book and will be reading the others, outlined on her web site. As well, you might like to know that Ruth has a series of programs at the Gourmet Magazine website. A final note … she provides some tasty recipes throughout the book and the magazine website also has lots!  Bon Appetit!

A multi-purpose cleaner

Last year, my dear friend Karen bought me a beautiful, hand-made silver chain and pendant from a well-known jewellery designer in the UK.   I wore it day in and day out and then decided to clean it using the branded “silver cleaner for jewellery” product that I had bought at The Bay.

The chain melted into small pieces!

When Karen returned the pieces (sigh!) to the maker, she was told that the silver should only be cleaned with a soft cloth.  I checked the container and it definitely said it was safe for silver … strange!  Oh well, they replaced the chain with a reminder to clean it with just a soft silver cleaning cloth – no chemicals.

If you know me, you will know that I try in every way possible to minimize my interaction with anything synthetic, so I threw out the cleaner and resolved to use a soft cloth from thereon.  Trouble is, it didn’t work as well as I would have liked.  And then …

I was at an artisan’s market in Mexico and after buying a lovely silver and pearl ring, I asked Adam (yes, he is Mexican!) how I should clean silver jewellery and here is his advice (it applies to all silver.)

For plain silver items: (no stones, pearls etc.)

Dip the item(s) in water and rub Baking Soda into all the gaps and corners, making like a softly abrasive paste.  Keep rubbing, making sure you cover all surfaces, and rinse well under cold water.  Then, simply rub the piece with a soft cotton cloth and BINGO!  He used my silver earrings for his demonstration and they shone like new!

Instead of buying expensive and toxic chemicals to clean your silver, why not buy inexpensive Baking Soda in bulk?

Istanbul street vendor

Street food in Istanbul.  It’s all good … from the fresh-caught whole fish in a bun to the Simit (a sesame variation of a bagel), from the myriad kebabs to the roasted chestnuts, freshly squeezed oranges and let’s not forget the fresh cherries and other fruit and veggies.

Yes (sigh) I love all the food in Istanbul!   However, let instinct guide whether or not you buy from a street vendor.  From my experience, though, most are spotlessly clean – from their finger nails to their grills.  Some even wear whites!

Here is an excellent article about street food in Istanbul that was originally published some years ago, in 2005.  However, in this -  historic city – five years is definitely not long enough for this to be stale information.