Light and Filling Food | Valentina Cirasola | Author and Designer

I am in the mood for a light lunch, something I crave when Summer is approaching.
Nothing better than shopping for food in my refrigerator, there is always something light and filling to cook, or something raw to put together and I don’t mean cold cut meats.

©Valentina Cirasola

First I will prepare a veggie mixage, powerful, filling and healthy. I will make a large pot to keep for a few days.
This is something to make into a warm soup one day and a power drink the next day.
If you make a soup add either croutons, quinoa or pearled barley, olive oil, Parmigiano cheese is optional.
If you make a veggie drink, spice it up with salt and pepper and drink it cold.

I will put together carrots, red beets, celery, red cabbage, collard greens, broccoli and lemon grass in a pot half full of salted water. The salt will keep the greens very green. Boil until tender. With a boat motor crush all the ingredients until you have a smooth reddish velute’. Spoon this creamy mixture into a bowl or glass.

My light lunch will also have one hard-boiled egg and five – six radishes sliced, seasoned with salt, pepper and olive oil, 2 oz. of bread I made yesterday and a couple of oranges from my tree. Italian espresso coffee, a hand full of dry nuts and one piece of chocolate will follow about thirty minutes later.

Notice the plates in my photograph? They are appetizers size plates, I can only fill them up to the rim, visually they look full and the brain already feels satisfied, but in reality the quantity of food is very small. Afterwards, when the food is gone, it will be so natural to have the sensation of a full stomach.

In restaurants I have the same attitude towards portions. My question is always the same:  “how big is the plate?” and if the waiter says it is a good portion, I select something smaller. Personally, I don’t like to leave the restaurant with a doggy bag in my hands, I only order what I can eat, but that is just my Italian upbringing.

With this type of light lunch, you can allow yourself to eat more often during the day, enjoy small tasty meals and never get to the dinner table with the hunger stuck to your eyes.

Give me five ingredients and I will make you a royal dinner! What can you do with five ingredients? I like to know, leave your name down below. Ciao,
Valentina
www.Valentinadesigns.com 

Copyright © 2011 Valentina Cirasola, All Rights Reserved 

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.  She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos. 
She is the author of two Italian regional cuisine books available in this page on the Books page and in various other places:
http://outskirtspress.com/ComeMiaNonna
http://outskirtspress.com/SinsOfAQueen

Illuminate Your Summer | Valentina Cirasola | Interior Designer

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Light is life. Where there is light there is a crowd of people and where there is a fun lighting there is also a fun divertissement.

(Photo left found on: http://weaselmedia.com/gorgeous-solar-lights-for-backyard/outdoor-solar-lights-landscape-lighting-houselogic-within-solar-lights-for-backyard)

We all know how to illuminate our exterior paths, the garden and the house and we do it accordingly to the style of the house. Illumination is one of those items in the décor that can go extravagant, out of the ordinary, be a bit crazy.
In my house I have lamps and light sources different from one another and yet they live together really well, adding the conversation element too.
I want to show you how to illuminate your summer with solar lighting in the fun way and save you money at the same time.

Magic Solar Glowing Globes are good for any pathways, swimming pool edge line, or as stakes on the grass between vegetation.

Solar Stakes add a little comic life by mimic flowers and plants elevated to the nth power. Glass Solar Steaks go into the ground, the multicolored glass will illuminate in colors any trees, any shrub, any vast area of plain grass, now you only need imagination in creating your own secret garden fantasy.

 

If you have a swimming pool you can produce a nighttime underwater lighting show with lit up fountain creating water shooting scattered here and there on the water of the pool.
(aliexpress.com)

How about something to recreate pleasant sounds?
Whether you like quiet time with yourself, or entertain in style, these fake rocks are light enough to be picked up by one person and moved anywhere you like. Add speaker to them and your favorite music will fill the air.
(Photo fake stone found on: http://www.problemsolvers.com)

A chandelier in the garden, what a novel idea! They are not what they seem, they are hummingbirds feeders in the version of small chandeliers, artsy, whimsical, colorful. Any place in the garden is the right place, hang them off trees, pergola and arbors. My hummingbirds are very happy these days.

 

 

 

 

 

 

Now relax, sit in this “Paradisio” alcove, with UV-resistant fabrics and maintenance-free material and forget the world! (Photo: Paradisio.com)
There is so much more to do in recreating a summer of harmony: solar shower, outdoor heaters, nighttime fire and all the items I can pull together for you in a jiffy, while saving you money too. Leave your name down below in the box and I shall answer you in 24 hours time. Ciao,
Valentina

www.Valentinadesigns.com


Copyright © 2011 Valentina Cirasola, All Rights Reserved

 

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Valentina Cirasola has been in business as a designer since 1990. 
She has helped a variegated group of fun people realizing their dreams with homes, offices, interiors and exteriors.
 She designs landscape and hardscape as a complement to the residential design concept as a unity. Find her books on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

Party With A Puzzleboard | Valentina Cirasola | Author and Designer


I did and after being in that awkward situation a couple of times, I decided to attend them to meet people without even tasting one ounce of food, which it takes all the fun out of doing business after hours.

On DesignBoom https://www.designboom.com/design/oooms-puzzleboard/, I discovered the puzzleboard made by OOOMS a design studio based in the Netherlands. http://www.oooms.nl/product/puzzleboard
It’s a multipurpose board made of beech wood blocks that can be used both for cutting or as serving plate. By inserting boards together, you can extend your workspace when cutting French breads or preparing hors-d’oeuvres. Wineglasses can also fit conveniently into the indented groove of the board.

Using these boards at parties allows guests to enjoy both wine and delicacies while still having one hand free to greet other friends.

Self-serve and buffet style food is less than a 100 years invention. Food was always consumed sitting down at a table with many servants around.

Service à la française (French style) of the middle 1800’s in the Victorian era is the closest way to buffet style, food were brought out at once in an impressive, but often impractical display.
Often food arrived covered with silver domes, but due to the distant location of the kitchen in respect to the dining area, they arrived cold.
Guest could see the beautiful display of food on the table and could help themselves to dishes close by, but had to rely on servants to bring other dishes and wine and to change plates and cutlery.

The table for service à la française was beautifully made up generally with a minimum of three-course meal in addition to desserts. Soup and various terrines were on one side of the table, meat and fish on the opposite side, many other specialties in the middle of the table and all sizes and shapes cutleries around the edges of the table. The host duty to carve meats at the table with all that production of food was very challenging.

In the early 19th century Russian Ambassador Alexander Kurakin brought to France the service à la russe (service in the Russian style) which is a manner of dining that involves courses being brought to the table sequentially up to dessert, when everything on the table gets cleared out even breadcrumbs before serving desserts.

This resembles the way we eat today in restaurants without the 14 courses of the previous eating fashion and without the elaborate dishes preparation and presentation.
We have also adopted service à la russe for home sitting down dinner parties in those few rare occasions of family gathering and important holidays we use the formal dining room.

As a designer, I can tell you that formal dining rooms are disappearing from homes. That space is now used  to make a great room, which includes living and family room in an open space attached to the kitchen.
The buffet serving style is more congenial to todays’ living, no servants are required, only good food and good time spent with our guests.
Most of us organize parties outdoor, in the garden or by the pool, the puzzleboard (only Euro 19.95)  is ideal to carry food and drink from the buffet table to anywhere we like to sit without worrying about having both hands occupied.
It is interesting to me that the wine glass inserted in the proper groove will not leave my site easily. Ciao,
Valentina
www.Valentinadesigns.com  

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola transforms and creates spaces realizing people’s dreams in homes, offices, interiors and exteriors.
She infuses your everyday living with a certain luxury without taking away a comfortable living.
As an interior designer with a passion for kitchens and cooking she loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos.

She is the author of two Italian regional cuisine books available here in this site on the Books page and in various other locations:
©Come Mia Nonna – A Return To Simplicity  and ©Sins Of A Queen

http://outskirtspress.com/ComeMiaNonna
http://outskirtspress.com/SinsOfAQueen
http://www.youtube.com/watch?v=Lnq8baaAq0M

 

A Rustic Fascination | Valentina Cirasola | Interior Designer

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I have always made claims that kitchens look like soldiers lined up for a parade when cabinets are all the same size, when the look is uniform, when there is no change of colors, wood, nor striking details.
(Photo: http://www.pecorellaarredi.it/cucine-in-muratura/w4u/prodotti/66268,7,133323)

My idea of a fun kitchen is exactly the opposite. I like to see cabinets with different heights, some accent colors, some accent wood species, I like to see fenestration with glass and interior lights and especially I don’t like granite counters. So many varieties of stone material, why limit the choice to granite?

 

 

The primary characteristic of the kitchen is to store cooking and serving equipment. That function remains in any style, whether it is modern, classic, country, elegant, or funky. If the kitchen function is utilitarian and of service then why not design it with style in mind, with cabinets which give movement and rhythm to the space?

I love to add unique details to coordinate with a personal taste. I love to create warm and refined atmosphere, with quality and robust material that will last in time, thus break the monotony of “all alike and uniform” cabinets.

I am a big believer in savings, even when designing kitchens. I am showing here a new way Italian manufacturers design kitchens in the walls. They are beautiful, stylish and made to save even without the typical exterior sides.

(Photo found on  http://www.tuttocasaesposi.it)

Basically the kitchen is made only of solid wood doors, interior shelves are also made of wood, but the interior walls are made of usual sheet rock and painted to taste. Cabinets are recessed and flush with the walls, so they don’t stand in attention. The interior is as spacious as you like it to be, no need to stay with the standard solutions 18”-24”-27” and so on, doors will follow the interior width.

The idea is to save on material and to attribute a feel of lived antiquity and rusticity while still having all the modernity of appliances and equipment. Of course the choices of style are endless, even contemporary.

The details on walls and hardware will beautify these kind of fitted kitchens, even an elegant chandelier, totally unrelated to the rustic style will look so appropriate, suitable for those people who love to surround themselves with beautiful and exclusive things.

The style of fitted kitchen has been seen only in Europe so far, but if you like to know more about it, or if you would like to install a kitchen in your home like these samples, I am here to help, just place your name below in the box. Ciao,
Valentina
www.Valentinadesigns.com

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Copyright © 2011 Valentina Cirasola, All Rights Reserved

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Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos. She is the author of three books available on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

 

Silicone – Love Or Hate | Valentina Cirasola | Author and Designer

Silicone is not an invention of the last moment, it has entered our homes with hundreds of kitchen and bath objects and accessories to make our lives easier.
Thanks to all its properties silicone is a material that can be used in many ways. It offers all the solutions for cooking savory and sweet food, substituting the conventional cookware used so far.

The use of silicone went from commercial kitchens, pharmaceutical processing, and meat-packing plants into residential kitchens.
FDA grade silicone has been used in applications where food is present, it is guaranteed against toxicity and completely without odors.
Silicone cookware being lightweight and easy to manage are an ideal solutions for people with arthritis to the hands.

(https://www.afcoltellerie.com/eng/prodotto.asp?id=1599)

We can use silicone baking pans to make cookies, or bake a cake, to cook fish or roasts, we don’t need to use wax oven paper any more, nor butter or oils as non-stick techniques, thus eliminating some calories from our diet. Silicone cookware are flexible and bendable making the extraction of cooked food an easy process along with saving storage space without ever loosing its shapes. They are good to use up to 3000 times of cooking.

As a designer, I am supposed to report on new products. Silicone cookware is original, functional and very colorful, making the art of cooking a game even for kids. I am open to all new products and new opportunities, but I must be sincere about my own ways.  My kitchen is well supplied with the best chef cookware. The pleasure of my cooking is not only about the good aroma and good food I can cook, but is also about operating with the professional cookware and cutlery I possess. I don’t make it do, I have every possible solution in cookware for every speciality I prepare. Cooking for me is a serious matter and it requires professional equipment, but it is also a pleasurable game.

Lamb_Stew_In_Clay_Pot ©Valentina Cirasola

A lamb stew with beans in a clay pot as in my photo (right) could not taste right if it was made in an aluminum pan.
Each food need it own vessel.
I am still enamored of ceramic and clay pots and still love to cook in my stainless steel, all clad and Calphalon cookware. I am sure I will for a long time and that is the game I like to play in my kitchen. Ciao,
Valentina
www.Valentinadesigns.com 

Copyright © 2011 Valentina Cirasola, All Rights Reserved  

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.  She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos. 

She is the author of two Italian regional cuisine books available here in this site on the Books page and in various other locations: 

http://outskirtspress.com/ComeMiaNonna
http://www.youtube.com/watch?v=Lnq8baaAq0M
http://outskirtspress.com/SinsOfAQueen


Living In The Time | Valentina Cirasola | Interior Designer

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The concept of living in the time is about how to transform a living space in a more responsible and sustainable space while keeping it full of dreams and personal touches.
One of the most loved idea is the Outdoor as part of the indoor interiors. I don’t want to talk about trend, as I don’t see this outdoor idea going away anytime soon. We are more willing to live with the nature than being surrounded by cement, but the outdoor must have all the amenities, functionality and attention to details as any interior, to feel livable and comfortable. (Photo: Grandinroad).

Outdoor furniture should be carefully selected for durability under the weather. Teak Wood is the common name for the tropical hardwood tree species Tectona Grandis native to south and southeast Asia, mainly India, Indonesia, Malaysia and Myanmar. It is used in the manufacture of outdoor furniture, boat decks, cutting boards, indoor flooring, countertops and as a veneer for indoor furnishings. It is weather, termite and pest resistant even when not treated with oil or varnish.

One of my friend introduced me to Ifit another hard wood from Guam and Pacific Rim. The extremely dense and reddish wood is highly termite resistant and was once extensively used for interior woodwork such as flooring, window frames, corner posts, cutting boards and other accessories, as it is highly polished. These type of wood species being durable and pest resistant become eco-friendly because they will outlived us and hopefully we will buy them only once, but their traveling will need lot of petrol to take them from their native lands to their next destination.

While decorating with sustainability in mind, think of a variety of eco-friendly upholstery fabrics, such as organic cotton grown without pesticides and not genetically modified. Organic Cotton is printable in many patterns and choices are endless.
Hemp is stronger and more durable than cotton, needs half as much water to grow and doesn’t require pesticides. Hemp is just beautiful if it remains in its natural coloration, as shown on the chairs in my photo.
I was really surprised the first time I saw a Tencel Fabric, made of wood pulp fibers. The moisture and temperature control is the wonderful benefit of clothing made from this unique way of processing a tree. The Tencel fabric pulls the moisture from the skin and releases into the air. Lounging around the poolside, or having a soft bathrobe made of wood pulp fiber is pure pleasure!

One other area that contributes to the making of a perfect outdoor living concept are the picture windows. It is very nice to admire the view from the garden, or the beauty of a night skyline of the city while sitting in a bathtub, but we must not think only of our inner pleasure. It is necessary to reduce home heating and cooling costs through air sealing techniques and house insulation. By plugging air leaks with caulking or weather strips, we can save more than 10 percent on the energy bill and by using Energy Star windows we reduce the heating bill by 30-40 percent compared to uncoated, single-pain windows.
Weatherized the entire home will provide year round comfort and savings.

Cool the house without air conditioning by using fans, specifically fans which remove the hot air from the attic and exchange the hot air in the house with cool air from outside.
A whole house fan is a large powerful fan that gets installed in a central part of the home (typically a hallway) and blows from the house into the attic.
As the house fan blows, the pressure in the attic increases and the pressure in the house decreases. The hot air in the attic then vents through roof and other attic vents. Of course this is a one time large expense.

Ceiling fans are less expensive and do a great job too in cooling the house without air conditioning. Tropical style ceiling fans will make a wonderful addition to any décor, whether it is traditional, rustic, tropical, or even elegant. Ceiling fans with blades up to 60″ or 72″ long are powerful and large enough to be right at home and keep us cool.
(http://ceilingfanmodels.com)

There is so much more to talk about the outdoor-indoor living, perhaps I will create a second part to this blog. In the meantime making a few improvements towards an intelligent living is already a good step. You, as a person, are an integral part of the environment. Cultivate flowers that will attract butterflies and grow your own food, it is possible even in pots on small balconies and you will elevate health and spirit. Ciao,
Valentina

http://www.valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved

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Valentina Cirasola has been in business as a designer since 1990. She has helped a variegated group of fun people realizing their dreams with homes, offices, interiors and exteriors. She is a designer well-known to bring originality to people’s homes.
She is the author of three books available on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

Let’s Return To Simple, Shall We? | Valentina Cirasola | Author and Designer

I knew I had a message for the world when I started to write my first book:
©Come Mia Nonna – A Return To Simplicity.

The book is about cooking in the Pugliese style. It is a cuisine of the South-East Region of Italy called Puglia on the Adriatic Sea. I come from there.

My first goal was to let people know about my Puglia as I have known it and to bring the simplicity of Pugliese food into many American homes.

Yes, there is elegance in simplicity. Food does not have to be outrageously contorted to be sophisticated. Besides, a twenty or thirty minutes cooking time to prepare a delicious Italian meal could be a real convenience to any busy person.

Surprisingly, there are some people who have bought the book and are using it to lose weight. After all the Mediterranean diet has been considered the best and healthier of all nutrition, my ancestors have eaten the kind of food portrayed in my book for centuries , which kept them healthy through their lives, why am I surprised that my book is also serving the purpose of losing weight?

This is good, other than being an attractive book, other than my personal artwork and funny stories, my book is helping people with real struggles.

Losing weight is one of the greatest challenge a person can have and just like everything, there must be an inner desire to want to make changes. Zach, the young man in the video below, is going through this challenge with humor. He is participating in his own life by taking charge and resolving the eating disorder of many years. We will root for Zach until he succeeds. Click on the link below to see  the video Zach produced: 

http://www.youtube.com/watch?v=tZsD-hNG6Po

Zach has been persistent in following all the suggestions that his weight control coach gives him and he diligently prepares food from my book at least three times a week.

He is losing weight while enjoying cooking at home and learning about my Puglia food, such a different type of food he was used to eat.

My book is also cost conscious, ingredients are easy to find in any local supermarket, no need to go to Paris to find them. All recipes are not expensive to produce and being made of a few ingredients, they also help staying on excellent low calories diet.
There are no mayonnaise, no ketchup, no other last-minute invented creams and combinations of not better-identified food.
The main ingredient is olive oil, often a sauce comes from cherry tomatoes, or from wine and garlic combination, lemons and aromatic vinegars are some of the condiments, sweets are mostly made with fruits.

This news from Zach using my book to stay healthy, lose weight and return to simple cooking comes at Easter time, a time  to cherish, share and celebrate life, our family and friends and I celebrate you Zach! Thank you so much.
With this book I wanted to give the gift of health, youth and long life just like my ancestors lived with a smile on their face and the red on their cheeks.

Wishing you an Easter filled with joy! Buona Pasqua a tutti! Ciao,
Valentina
Author and Designer
www.Valentinadesigns.com  

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.  She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos.
Barnes&Noble 

I Like Them Bitter | Valentina Cirasola | Author and Designer

“Eat bitter vegetables, they will purify the liver!” This was my grandmother’s admonishment every time she prepared vegetables, which was everyday.

As kids my two brothers always turned their noses up at this statement, it sounded an awful punishment, but not for me. I was an experimenter, I liked to eat since a very young age and taste, taste, taste everything.

In the spring time, Cardoni, Cardoon in English, a very long hard stalk vegetable is available in any market, at least in those markets which caters to their ethnic clientele. The  younger shoots also called  Cardoncelli, not to confuse them with cardoncelli mushrooms, are very tender and less bitter. In any case, young or well-grown, Cardoni is not a well-known vegetable.
It looks like celery, it is very bitter, fibrous, medium green color and the short leaves have a powdery feel to the touch. They are delicious in every cooking solutions, but most people not knowing what it is, get discouraged and leave it on the shelves of the supermarket.

The reason some vegetables taste bitter is due to the presence of phytonutrients that act as powerful antioxidants including some flavonoids and polyphenols. Most of these antioxidant nutrients are bitter. Be prepared,  Cardoni are very bitter.

In my Italian culture, bitterness in vegetables is embraced wells for the variety of flavors components and for the perceived medicinal properties. In fact many of the Italian digestive and after dinner drinks are made from artichokes and/or many bitter herbs and vegetables, but please don’t tell me these particular drinks taste like cough drops, it is not true. To retain and enhance the bitterness of some vegetable, we Italians often use the sautéing method in garlic and oil, versus boiling or steaming them.

One way to cook Cardoni is with eggs:
Peel them with a potato peeler to eliminate the stringy fibers, cut them in small pieces, parboil in salted water for 7-8 minutes. Beat a few eggs, season with salt, pepper and Parmigiano cheese, set aside. Sauté Cardoni in garlic and olive oil until translucent, add the beaten eggs. Stir until the eggs become scrambled and well mixed with Cardoni. Adjust season to you liking. A robust glass of red wine is very appropriate.

Baked au gratin is another way to prepare them. Peel, chop and parboil in salted water like in the previous method. Butter a baking dish, arrange the Cardoni parboiled, add beaten eggs, season to your liking. On top add a lot of Parmigiano cheese, breadcrumbs and a few dollops of butter. Bake under the oven grill until the top is brown and the eggs are coagulated.
(Photo Cardoons at farmers market. Credit: blowbackphoto / iStockphoto.com)

Of course Cardoni in soups with potatoes, or baked with hot sausages, or lamb are equally a delight to eat . They are fresh and light, too bad they only come out in the Spring.

The tongue has receptors, especially in the back side. Keep the taste buds active by exercising all 50.000 of them with sweet, salty, sour and bitter food.
Don’t try to overcook vegetables to take out the bitterness, Cardoni are supposed to do a good job for you, cleanse the liver and keep you young.
My grandmother was always right. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.
She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos.

She is the author of two published Italian regional cuisine books, available in this site on the Books page, Amazon and in various locations:
©Come Mia Nonna – A Return To Simplicity –  http://outskirtspress.com/ComeMiaNonna
http://www.youtube.com/watch?v=Lnq8baaAq0M
©Sins Of A Queen – http://outskirtspress.com/SinsOfAQueen

The Triangle Of Life | Valentina Cirasola | Interior Designer

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In the light of the recent natural disaster happened in Japan, I am dedicating this blog to the theory of “The Triangle Of Life” intended to inform my readers on where to be during and earthquake.
This is an article written by a guy named Doug Copp, Rescue Chief and Disaster Manager about how to increase the odds of surviving a very strong earthquake. His pictures are worth a 1000 words.

What Doug Copp says seems to make perfect sense to me. However, the American Red Cross strongly recommends “Drop, Cover, and Hold On” during very powerful earthquakes where you fear the building may collapse. You must be the judge and take the actions you deem necessary in those moments, in the hope we never have to put to use such information.

THE TEXT BELOW IS AN EXTRACT FROM DOUG COPP’S ARTICLE ON
‘THE TRIANGLE OF LIFE’

“My name is Doug Copp. I am the Rescue Chief and Disaster Manager of the American Rescue Team International (ARTI ), the world’s most experienced rescue team. The information in this article will save lives in an earthquake.

I have crawled inside 875 collapsed buildings, worked with rescue teams from 60 countries, founded rescue teams in several countries, and I am a member of many rescue teams from many countries. I was the United Nations expert in Disaster Mitigation for two years, and have worked at every major disaster in the world since 1985, except for simultaneous disasters.

The first building I ever crawled inside of was a school in Mexico City during the 1985 earthquake. Every child was under its desk. Every child was crushed to the thickness of their bones. They could have survived by lying down next to their desks in the aisles. It was obscene — unnecessary.
Simply stated, when buildings collapse, the weight of the ceilings falling upon the objects or furniture inside crushes these objects, leaving a space or void next to them – NOT under them. This space is what I call the ‘triangle of life’. The larger the object, the stronger, the less it will compact. The less the object compacts, the larger the void, the greater the probability that the person who is using this void for safety will not be injured. The next time you watch collapsed buildings, on television, count the ‘triangles’ you see formed. They are everywhere. It is the most common shape, you will see, in a collapsed building.

TIPS FOR EARTHQUAKE SAFETY
1) Most everyone who simply ‘ducks and covers’ when building collapse are crushed to death. People who get under objects, like desks or cars, are crushed.

2) Cats, dogs and babies often naturally curl up in the fetal position. You should too in an earthquake. It is a natural safety/survival instinct. You can survive in a smaller void. Get next to an object, next to a sofa, next to a bed, next to a large bulky object that will compress slightly but leave a void next to it.

3) Wooden buildings are the safest type of construction to be in during an earthquake. Wood is flexible and moves with the force of the earthquake. If the wooden building does collapse, large survival voids are created. Also, the wooden building has less concentrated, crushing weight. Brick buildings will break into individual bricks. Bricks will cause many injuries but less squashed bodies than concrete slabs.


4) If you are in bed during the night and an earthquake occurs, simply roll off the bed. A safe void will exist around the bed. Hotels can achieve a much greater survival rate in earthquakes, simply by posting a sign on the back of the door of every room telling occupants to lie down on the floor, next to the bottom of the bed during an earthquake.

5) If an earthquake happens and you cannot easily escape by getting out the door or window, then lie down and curl up in the fetal position next to a sofa, or large chair.


6) Most everyone who gets under a doorway when buildings collapse is killed. How? If you stand under a doorway and the doorjamb falls forward or backward you will be crushed by the ceiling above. If the door jam falls sideways you will be cut in half by the doorway. In either case, you will be killed!

7) Never go to the stairs. The stairs have a different ‘moment of frequency’ (they swing separately from the main part of the building). The stairs and remainder of the building continuously bump into each other until structural failure of the stairs takes place. The people who get on stairs before they fail are chopped up by the stair treads – horribly mutilated. Even if the building doesn’t collapse, stay away from the stairs. The stairs are a likely part of the building to be damaged. Even if the stairs are not collapsed by the earthquake, they may collapse later when overloaded by fleeing people. They should always be checked for safety, even when the rest of the building is not damaged.

8) Get near the outer walls of buildings or outside of them if possible – It is much better to be near the outside of the building rather than the interior. The farther inside you are from the outside perimeter of the building the greater the probability that your escape route will be blocked.

9) People inside of their vehicles are crushed when the road above falls in an earthquake and crushes their vehicles; which is exactly what happened with the slabs between the decks of the Nimitz Freeway. The victims of the San Francisco earthquake all stayed inside of their vehicles. They were all killed. They could have easily survived by getting out and sitting or lying next to their vehicles. Everyone killed would have survived if they had been able to get out of their cars and sit or lie next to them. All the crushed cars had voids 3 feet high next to them, except for the cars that had columns fall directly across them.

10) I discovered, while crawling inside of collapsed newspaper offices and other offices with a lot of paper, that paper does not compact. Large voids are found surrounding stacks of paper.”

(All photos were included in the article of Doug Copp – Credits given to the author)

The entire world is experiencing natural calamities so be prepared!

Doug Copp continues saying:
“In 1996 we made a film, which proved my survival methodology to be correct. The Turkish Federal Government, City of Istanbul, University of Istanbul Case Productions and ARTI cooperated to film this practical, scientific test. We collapsed a school and a home with 20 mannequins inside. Ten mannequins did ‘duck and cover,’ and ten mannequins I used in my ‘triangle of life’ survival method. After the simulated earthquake collapse we crawled through the rubble and entered the building to film and document the results. The film, in which I practiced my survival techniques under directly observable, scientific conditions , relevant to building collapse, showed there would have been zero percent survival for those doing duck and cover.

There would likely have been 100 percent survivability for people using my method of the ‘triangle of life.’ This film has been seen by millions of viewers on television in Turkey and the rest of Europe, and it was seen in the USA, Canada and Latin America on the TV program Real TV.” ♢

I will close by quoting Doug Copp:
‘We are but angels with one wing, it takes two to fly’.
Spread the word and save someone’s life…

Valentina

http://www.valentinadesigns.com

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Valentina Cirasola is an Interior Designer established since 1990. She remodels homes and loves to create the unusual.
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Pass The Salt, Please | Valentina Cirasola | Author and Designer

PortaSale ©Valentina Cirasola

Photo ©Valentina Cirasola

Among all the small treasures my mother left me, there is a quaint salt container that stole my heart. It is a hand-made Capodimonte ceramic with a brass base and a silver spoon.
(Photo left Capodimonte Salt Cellar property of ©Valentina Cirasola)

My mother put it out during the “feste terribili” meaning those important occasions when a lot of guests came and the table was spectacularly made up. This small vessel contained salt as a courtesy to the guests and it was intended to pass around when needed. However, it was rarely used, if food is properly balanced with seasons and flavors, there is no need for additional salt.
Adding salt to food served at the table is a kind of offense for the chef or cook.

Before refrigeration was invented, salt and many different spices were so important for the conservation of meat and fish. In the haute cuisine of the Middle Ages, spices were abundantly used for a couple of reasons, one was to prove a higher status symbol. Rich people could afford the high price of all the spices and thus consumed about 2 lb a day, but in more modest households the common spices used were the most affordable: vinegar, mustard, onion, garlic and of course salt. The second reason for using salt and spices was to cover up at times the dull taste of meat gone bad and unpleasant fish smell.

Salt consumption in the 13th century was in such a high demand for preservation of food that it was necessary to create beds of sea salt drawn from Oceans and Seas. It was coarse and dark with all the impurities of the sea, but better for curing meat than refined salt. The white variety of salt was used for cooking, thus it was more expensive.

Did the people in the Middle Ages use salt shakers at the table as we do today?  No, but hear this.

In the British Museum, I saw the Nef, a stunning elegant salt vessel used in the Middle Ages and Renaissance. This extravagant 15th-century table piece was made in the shape of a ship with the most elaborate head masts, sails, and even crew.
The particularity was that the Nef was placed in front of the most important person at the table as a respect to their high status. After the VIP used it, the Nef was rolled from one end of the table to the other.  The examples made with wheels were the most elegant, but most had legs or pedestals. The German-style Nef had clock, music, and figurines animated by a small engine.
(Photo Burghley Nef: https://collections.vam.ac.uk/item/O73113/the-burghley-nef-salt-cellar-unknown)

A Nef was usually made of silver, silver-gilt or gold, often further embellished with enamel and jewels. I would have wanted to own and cherish such an exquisite piece, just like my mother’s piece!

The dinner table of the Middle Ages and Renaissance always fascinated me. No silverware only knives, no napkins, no refined glassware, but they had spices in abundance and during the grand feasts, they even had the grandest effects with gold and silver leaf gilding the beaks and feet of roasted birds, pheasants, swans, and peacocks.

It amazes me to think about how so many sophisticated effects were achieved in dark kitchens, full of smoke, unhygienic, no automation, heat, long hours of preparation and cooking handling heavy pots.
This proves what I have always thought: if you know how to orchestrate a meal, you can do it anywhere, “small kitchens are for geniuses”.

Remembering my mom, I often put out her Capodimonte ceramic salt vessel on my table, right along with a less pretentious container made from Himalayan salt intended for salt.

This article was also published on the Italian American Foundation Paper. 

I am here to help you find any historical object, any gadget for kitchens, or any extravagant piece for your home in furnishing or art, just leave your name in the box below. Ciao,
Valentina
www.Valentinadesigns.com

https://www.youtube.com/watch?v=eC2LVXANG5U&ab_channel=affluentliving

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.  She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos. She is the author of two published Italian regional cuisine books, available on Amazon and Barnes&Noble
Come Mia Nonna – A Return To Simplicity 
Sins Of A Queen 

 

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