When Colour Creates Light

Photography: Andrew Moore | Cuba

Photography: Andrew Moore | Cuba

This is a the way to use accents of colour to anchor a room. I love the way this space is peppered with red, from floor to feature walls. There is such purpose in this design. Money has nothing to do with taste, style or design. Cuba and its people have a beautiful way of expressing just that. -tM

Photo found at: Samo Tako, Tako, Tako… Link to source below.

At the Heart of it All

Cuba is food for the blighted soul. 

Cuban people have such a strong sense of humanity, life isn't defined by the individual but by the quality of exchange that takes place between people and their communities.

Each time I return home from Cuba I reminded of the importance of connection and how at the truth of it all, very little is needed to make a life worth living. -tM

Photography: Javier Arcenillas; Dan Cohen; Tomas Munita; David Bush; Sabiano Parente

Simple Cocktailing

Photography: tM

So here it is. I am as simple as can be when it comes to drinks. A good quality straight up is how I like mine. Some over ice, and the wine if white needs to be properly chilled, and depending on the red, the temperature varies.

However, I do like to offer my guests the option of a cocktail or two. Once in a while I also indulge. So as the season of merry making is upon us, I thought I would mention a few of my favourite two-ingredient cocktails. Simple to make, just add ice and a twist of citrus.

1. The Whiskey-Ginger: Two shots of good whiskey, ginger ale. Garnish with a lemon twist.

2. Vodka/Gin Tonic: One-Two shots of Vodka/Gin, add tonic water. Garnish with a lime.

3. Campari and Soda: One-Two shots of the delightfully bittersweet Campari, add seltzer or soda. I personally like to use San Pellagrino. Garnish with an orange slice.

4. The Beton: One-Two shots of Becherovka (a bittersweet Czech liqueur concocted of various herbs and spices) add tonic water and garnish with a lemon wedge.

5. Cassis and Champagne: Half a shot of sweet Cassis liqueur and fill the rest of the flute up with champagne. Festive and delicious.

Don't forget to toast to the occasion. -tM