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...
Over years, in my early youth, the QUEEN ELIZABETH was shaping my mind for the perfect ocean liner, despite having made my first experiences with a liner onboard the HANSEATIC (1), ex EMPRESS OF SCOTLAND, ex EMPRESS OF JAPAN. When leaning at the rail of HANSEATIC entering the port, my eyes where every where and I wished to by a camera, I took all in. And when seeing the QUEEN ELIZABETH with my own eyes, the nice behaving young boy turned into a tomboy, that my grandmére was no longer able to tame ... I did draw quite a lot of looks, back then. I found, while on research, this article and thought it interesting publishing in my blog: written and published by John Sheperd at liverpoolships.org editing and comments by Earl of Cruise I ( John Shepard ) joined the CUNARD LINE in March 1962 as an Assistant Purser and sailed the QUEEN ELIZABETH throughout that year, before transferring to the Liverpool-based CARINTHIA in November, where I remained as Crew Purser for the next five...