Gallimaufry#132

Just a gallimaufry of AI-generated photos, real photos and ramblings 📸

FROM THE TRAVEL ARCHIVES

I saw this sign displayed in the marble-clad lobby of the Divani Palace Acropolis while waiting for the rest of our tour members to check out. The receptionist informed me that the hotel houses a preserved portion of the ancient Themistoclean Wall in its basement. How cool is that

Unfortunately, time did not permit so here's an image I snagged from the internet.

image source - https://www.atlasobscura.com/

During renovations at the Divani Palace Acropolis hotel, a large section of the Themistoclean Wall was discovered. Greece’s strict laws protecting archaeological sites allowed the hotel to adjust its plans, preserving the ancient wall while enabling public admiration. Visitors can find this southwest portion of the wall on display 24/7 in the hotel’s lower level, right at the base of the main staircase in the lobby. Hotel security closely monitors the area, and respectful behavior is greatly appreciated.

Goddess Demeter

Demeter is the ancient Greek goddess of agriculture, harvest, and fertility. Revered for her vital role in ensuring the earth's fertility and the cycle of life and death, she is a central figure in Greek mythology. Demeter is often depicted holding sheaves of wheat or a cornucopia, symbolizing abundance and nourishment. Her most famous myth involves the abduction of her daughter Persephone by Hades, which explains the changing seasons. When Persephone is in the underworld, Demeter mourns, causing winter; when Persephone returns, Demeter's joy brings spring and summer, symbolizing rebirth and renewal

Replica of David, Piazza della Signoria, Florence

I like to believe that when Michelangelo said, "Within every block of stone, there is a statue, and it is the task of the sculptor to discover it," he had some help from the mice. 

Imagine a cozy studio where tiny, artistic mice scurry about, their delicate paws expertly chiseling away at marble. By candlelight, they work side by side with the great master, their whiskers twitching with concentration as they reveal the hidden beauty within each stone. 

It's a charming thought, isn't it? 

That perhaps, in the quiet corners of history, these little sculptors played their part in crafting masterpieces

El Greco Hotel, Santorini 2023

I absolutely adore the cubic Cycladic architecture of the hotels in Santorini. The pristine white structures with their simple, geometric lines and blue accents blend seamlessly with the stunning Aegean Sea and sky. It's a perfect harmony of design and nature that exudes both elegance and tranquility.

Inspiration strikes!

Bath city hop-on hop-off bus

Dinner - Peranakan

The term "Peranakan" refers to the descendants of Chinese immigrants who came to the Malay archipelago, including Malaysia, Indonesia, and Singapore, between the 15th and 17th centuries. These immigrants intermarried with the local Malay population, creating a unique culture that blends Chinese and Malay traditions.

Cincaluk okra - my absolute favourite

Cincaluk

Cincalok, also known as cencaluk, is a traditional Southeast Asian condiment that originated in Malacca, Malaysia. It’s consumed by Malays, Peranakans, and Kristangs. This unique condiment is made from small shrimp or krill, known as udang geragau in Melaka, which are fermented. The result is a predominantly salty taste, often served with chillis, shallots, and lime juice.

Here's a funny story to share, my first time opening a bottle of cincaluk.

Picture this: there I was, a cincaluk newbie, ready to dive into the world of fermented krill. I had my first bottle in hand, completely unaware of the culinary adventure that awaited me. As I pried the cap, it was like I had launched a rocket! The hissing bottle shot up, hitting the ceiling and raining down its pink, potent contents. In an instant, I was wearing more cincaluk than the dish I was cooking! My hair and clothes were a mess, and the smell… well, it's a scent that grows on you. So, that was my initiation into the cincaluk club - a hair-raising, ceiling-touching, laughter-inducing explosion of flavor! 😄

Note:

When opening a bottle of cincalok, you need to be careful because the fermentation process can produce a significant amount of gas, causing pressure to build up inside the bottle. To safely release this pressure, use a bottle opener to gently pry the edge of the crown cap. By lifting the side of the cap slightly, you allow the gas to escape slowly, preventing the contents from spraying out explosively. Continue to carefully lift the cap until all the pressure is released before removing it completely.

After that explosive encounter, I’ve developed a bit of a phobia when it comes to opening a bottle of cincaluk. Every time I see one, I can’t help but remember the day I became a human cincaluk fountain. There’s still a  stubborn stain on the ceiling of my kitchen as a constant reminder of that fateful incident!