Weed, Wine and Travels: It’s complicated


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The prime suspect to induced a pairing with Purple Kush.

Some days ago, I came from a family trip on a cruise. For a couple of weeks I was so freaking scare because of my  cannabis treatment. My mantra for this was:

If there is no weed, use wine, if there is no wine, use beer. If there is no beer, use water. If there is no water, you are dead and you need nothing.

I found out an emergency plan that worked very well. I will use my medical cannabis only if necessary while on cruise ship.

This is funny but some information reviewed for this blog, suggested not travelling with cannabis plants. A U.S.A. Medical Cannabis site provided the info.  Isn’t this funny? If you cannot travel with water, com’on people.

All I needed was just a small amount for my treatment. Any how, I’m the one with cancer for the second time in my life. No one else in my family has been so lucky.

The same day I was leaving on the cruise, I had my blood tests back. The results were fine. Later my hematologist confirmed my opinion.

One of the nights at sea we had a very nice wine from  Fatima, Portugal. It was a fair priced wine, that went well with my lamb. Then I thought of the locally hard to find Purple Kush. I mean in Puerto Rico. It will be a good pairing for Don Antonio, Reserva 2014.

The intense flavors of the blend –Alicante,Bouschet, Trincadeira and Aragonez– with the tannins were strong enough to hold the Purple Kush aftertaste. After thinking about the structure of the wine, the complexity of the meat, the aromatic notes of the steamed vegetables, it will also handle very well a strong THC presence hybrid.

I had on my mind so many questions that I will love to ask a Cannabis Chef, from a Fine Dining Restaurant, for my blog. Anyone out there?

I went to Customer Service of board, to ask if in the smoking area you can use a vape. I did not have mine, something I deeply regret.

Sounds really odd to me to go to a designated smoking area. The least I want to inhale is second hand smoke from a fucking cigarette. That is the only way you can use a vape for now on a ship if you are a medical cannabis user. They have to really update their laws and guidelines as more countries are accepting medical cannabis. as cancer therapy.

Besides the U.S.A., in the European Union, quoting an article published on EUobserver.com on January 2018 by Caterina Tani, she writes that “only Austria, the Czech Republic, Finland, Germany, Italy, Portugal, Poland and Spain currently authorise marijuana’s use as a medicine – while a few other states are planning legislation on the issue”.In the Netherlands, Austria, Italy and Luxembourg, a small amount for personal use has been decriminalized.

For now, I stick to my plan to enjoy wine on some destinations. My fingers are crossed for reciprocity laws among medical cannabis jurisdictions.  Other privileges for medical cannabis patients must be:

  1. Global Laws to protect the medicinal cannabis patient, honoring the licence issued in his/her country of origin.
  2. Respect and education regarding this issue.
  3. Local laws to prevent the imposition of beliefs against the use of cannabis instead of the scientific and proveen research. And for that matter, all that don’t promote knowledge.

There are many more, I know.  On every destination there will be more to learn about this.

By Amanda Díaz de Hoyo

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

Suicide Mode among Chefs


By: Amanda Díaz de Hoyo

After having written about my encounter with the late Chef Anthony Bourdain for Porthole Cruise Magazine, I remembered Benoît Violier, the French chef who committed suicide en 2016 in his restaurant in France.

Is this a trend or just another mystery? Somethings we will never know for sure. The late Anthony Bourdain was a brilliant mind, you can read his point of view in social media. No problem. But was his death something to do with illness or reputation? It will take some weeks to find out, if scientific research is done and published.

Bourdain is not the only one to take this road. Violier did the same in 2016. The chef, according to an article published in The Telegraph, written by Alexandra Williams, was victim of a huge wine scam by a Swiss wine company. The then best chef of the world was 44 years old.

In 2003, Bernard Loiseau was on the verge of loosing his beloved Michelin stars. Under such stress he took his life. According to Eater.com, in an article written by Amy McKeever, published in 2013 “the Michelin Guide may have cover up its role in the affair”.

The late chef Homaro Cantu Jr, who mixed in a bowl food and science, died at 38 yrs old in 2015. He was a very creative chef who gained a Michelin star. Cantu worked with the acclaimed chef Charlie Trotter. Trotter died at 54, on 2013 due to a stroke. Cantu was a visionary in terms of food and environment according an article published in the Chicago Tribune, by Mark Caro.

Chefs David Halls and Peter Hudson had a cooking TV show for 11 years in New Zealand before moving to London. Then BBC was their home. According to pantograph-punch.com, with no formal cooking training, they were excellent hosts, cooks and entrepreneurs. Also, they were lovers in an era when being a homosexual was a crime. After chef Peter Hudson died of cancer in 92, David Halls was so depressed that committed suicide in 93.

All of them left behind a powerful statement, not written in a note, but for us to reflect upon. We are all mortals, with ups and downs. There is no true happiness unless you find it within yourself. As a society, we must really research this behavior. We have to learn that uncontrollable stress, ignorance, hatred, bigotry, and the daily excesses lead us to a complicated emotional state. Seek help from health professionals, understand your human nature. Depression is a burden that you can´t handle alone. Do not be afraid to talk about it. It can happen to anyone you know, including you.

Copamarina

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

España en el Condado


Por: Amanda Díaz de Hoyo

 

Janice Salinas y la Chef María Franco
Janice Salinas y la chef María Franco, del restaurante Condal.

Lo admito, escribir de comida española en estos días, se me ha hecho cuesta arriba. El atentado en las Ramblas de Barcelona, por terroristas del Estado Islámico, me puso los pelos de punta. Para colmo, en ese ciego fanatismo disfrazado de una religión, hizo que los yihadistas estos quisieran volar en pedazos la inconclusa obra del maestro Gaudí, La Sagrada Familia. Lo sé, me pongo grave y pasional cuando me mencionan ciertos detalles. Mis respetos al pueblo catalán.

Estos hechos me aguantaron de escribir unas líneas sobre el trabajo de alta calidad que hace la chef María Franco en el restaurante Condal, de El Condado en San Juan.  La comida, me consta de conocimiento previo, es deliciosa y consistente. Así es la regente de cocina, a quien conozco desde los tiempos en que trabajaba en Urdín, aquél restaurante que caló ondo en la historia gastronómica de nuestra capital.

Entre las ofertas para tapas y platos más fuertes que ofrece el menú de Condal, en la avenida Magdalena, número 1104, están varios de mis favoritos. Podemos optar por una gazpacho frío, que  llega bien  cualquier día, como una paella negra, los sencillamente deliciosos huevos estrellados sobre cama de papas fritas y trufas para armoizar sabores, mariscos, pescados y los famosos montaditos, bien sea con embutidos o con salmón. Los platos se combinan bien con los vinos que lleva en su menú enológico.

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Huevos estrellados, mi estilo de comida de confort.

Recientemente, estuvimos en el restaurante , que consta de tres ambientes muy acogedores: el bar luminoso y moderno, con varias mesas para comensales; el área del comedor, que es un espacio más íntimo, y la terraza al aire libre, que evoca un poco la obra de Antoní Gaudí, con el tema de los azulejos.

Sería un descaro dejar fuera de mis comentarios tres elementos importantes: primero, que María Franco, la chef, domina muy bien la comida esañola y cada plato lleva el sello de su consistencia –que me lo diga el pulpo a la brasa o la chuleta de cordero–, que la base para el éxito de un lugar como Condal es mantener el norte en sus ofrecimientos gastronómicos, y la participación de sus propietarios en el negocio, es como debe ser. ¿Acaso no se acuerdan del refrán “Ojo del Amo engorda el Caballo”?  Eso vale mucho Janice Salinas, copropietaria de Condal Tapas Restaurant.

Pulpo a la braza
Pulpo a la brasa. Suspiro por este plato.
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Spes, de bodegas Loa, en Rioja.

De seguro los platos degustados a quien engordaron fue a mí. Y la combinación con vinos como el Spes 2012, de Bodegas Loa de la Rioja, o el rosado Viña Calderona 2013 de Cigales, quedó de show. Sarna con gusto no pica, sigo con el refranero.

Para reservaciones y  horarios pueden llamar al 787-725-0023, o escribir a ciudadcondalpr@gmail.com.

Fotos suministradas y propias.

Paquecepas by Amanda Diaz de Hoyo is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License