The Book – The New Yorker

“My earliest memory of books is not of reading but of being read to. I spent hours listening, watching the face of the person reading aloud to me. Sometimes I rested my head on the chest or the stomach of the reader and could feel the resonance of each vowel and consonant….”

Source: The Book – The New Yorker

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Hotel Pennsylvania, Midtown Manhattan 

Good tips for NYC hotel…

Cuddle Your Globe

Hotels in Manhattan are notoriously overpriced in general, so on a recent visit I was keen to cut back some pennies. I have known of the hotel Pennsylvania 2* for many years having booked it for thousands of clients and I actually walked past it 5 years ago. It’s well known for being a good budget hotel (starting rates around $150 per night) in the city centre. I have had mixed reviews about the hotel and was honestly not expecting much at all on arrival on a recent six day city break.

The first thing that shocked me was the size of the hotel, it has around 2,000 rooms and towers high (much like many New York buildings) and the queue for check in.


After a long day of travelling, a 45 minute wait to get to the front desk was not ideal. Properties of this magnitude will always have…

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Live: Autumn and a Simple Pumpkin Soup 



Falling leaves, crisp sunny days, log fires, long country walks- there is so much to love about autumn in southern Australia. A simple hearty soup with crusty bread is another of autumn’s pleasures, and this pumpkin and thyme soup is so easy and delicious you will want to enjoy it all year round. Simply add a whole small pumpkin (peeled, deseeded and chopped), to a large saucepan with 2 onions (peeled and roughly chopped), chicken stock (the liquid should completely cover the pumpkin by about 1-2 inches) and and a handful of fresh thyme leaves. Simmer until the pumpkin is completely cooked through. Remove from heat and allow to cool slightly before blending in batches with a dash of fresh cream. Return to low heat, season generously and serve, topped with a drizzle of cream and a sprig of thyme. Enjoy!

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