About a jug, a cup, a champagne bucket. by Richard Arebalo for the Texas Wine and Food Foundation editing by Earl of Cruise I’ve collected antique silver for many years, but lately the pace has accelerated and the size of the collection has grown the more I am inspired by the beautiful scenes in Downton Abbey. While watching my guilty pleasure, I am particularly drawn to the details of preparing, presenting and serving the food and wine. In every kitchen scene depicting frantic food preparation, there is always a gallery of beautiful copper pots and dessert molds in the background. In the dining room, be it breakfast or dinner, table settings and service pieces are stunning and, thanks to the show’s historical advisor, Alastair Bruce, meticulously accurate for the period. top and below, Tastevin - courtesy TEXAS WINE & FOOD I can definitely imagine seeing Mr. Carson, the butler, using a couple of my recent wine-related purchases--an Edwardian wine ewer fr...
s s / te NORMANDIE starting from cold Owners: COMPAGNIE GÉNÉRALE TRANSATLANTIQUE BUILDERS: PENH Ö ET, St. Nazaire, France by Stephen Carey © , editing by Earl of Cruise This document is almost exclusively about the engineering aspects of NORMANDIE , mainly on how to start her up from cold. If you are looking for photos of the passenger spaces, there is a plethora of them on the web, in Facebook groups - Admirers of the ss Normandie , ss Normandie photographic file , The French Ocean Liners / Les Paquebots Fran ç ais , ss Normandie , GREAT LINERS OF THE PAST & PRESENT , and others, Pinterest and in articles about NORMANDIE here in the blog, please see at the end of the article. Using "ss" for NORMANDIE is quite incorrect, as NORMANDIE was a Turbo Electric vessel and not a steamship, therefore NORMANDIE should be adressed as "te". by Earl of Cruise te / ss NORMANDIE berthed in Le Havre, Gare Maritime May 29th, 1935 - colouring courtesy ...