Sinanation

There are some instances in life when you freeze with the fear of having to describe your feelings. You desperately go through the past to find the right moments and words. That is how I felt before I got into writing this short memoir of how special this family is for me. To be able to stand before this blank page and pass on my blessings for one of the most important couples  in my life is an experience non-comparable to any other.

Back in college, the setting wasn’t as glamorous. No tuxedos, dresses or a palace, my best friends were getting ready for their big wedding night without even knowing about it. Some claimed I was their annoying over-grown son. At times I was the immature third wheel of the relationship, but mostly I was the not so quiet observer. I was there to see this family form and its love grow. Bit by bit. Step by step.

The kitchen was filled with cooking gadgets I have never seen in my life. The oven was puffing the most amazing scents in culinary art. Tight jeans were the enemy and sweatpants were the best friends of our enormous appetite. The common clumsy food stains on the couch were the biggest nightmare, giving  Mrs. P enough motivation to turn into Mrs. Hyde until each was successfully removed.

The study room was full of creativity, providing Mr. P the best environment to create some of the most ridiculous art pieces in the world. From acrylic paintings to tiny sculptures made from strings of steel, each were waiting to be proudly displayed on the walls of apartment 815.

One lucky extra pillow, comfortably laid right next to Mrs. P in bed was there to witness one of the most absurd, yet creative moments in its puffy life. It was being dressed as Mr. P with a large gray t-shirt and a baseball cap until the real one returned from his business trip.

The DVD of Pride & Prejudice was playing yet again on the TV, making the visitors question their presence  in the 21st century. The Pamukcus’ eyes were about to meet again in celebration of a romantic scene, followed by the words “Awwww little one” with a smudgy kiss at the very end.

I am so happy I was there to see this family form and its love grow. Bit by bit. Step by step.

Among all the hilarious, happy and sad stories, I was there to witness how these two amazing people perfected their best talents to be better for one another and how they complimented the people around them with all the positive energy one can ever get. It is impossible for me to let go of an amazing past, but unbelievably addictive to hold onto a future that has so much more to offer.

So, as many of our elders might now be whispering “May God keep the evil eye away from them”, I raise my gratitude, my love and my respect to say “May we all have friends like Ekin Carmikli Pamukcu and Fuat Pamukcu and families like this new little Pamukcu Family”.

I wish them a happy and healthy life (obviously with me in the picture).

Tried to remember the cartoons I used to watch as a kid and came up with a list. Here are the titles that ruled my childhood and how some might have altered my view of the future:

• He-Man and the Masters of the Universe: Bodybuilding is the way to strength and confidence. You have to avoid He-Man’s trunks and stick with swim shorts to attract the ladies.
• The Smurfs: There aren’t many nice girls around. So, you better act fast.
• The Flintstones: Today’s technology was always somehow available even in neolithic times. It was just a part of daily life.
• Beverly Hills Teens: Looks and charisma are natural. If you are not blessed with them, you won’t get the nice girls.
• Heathcliff: Pets are two-faced.
• Inspector Gadget: Cyborgs are cool.
• Scooby-Doo: You won’t get fat no matter how much you eat.
• Transformers
• Count Duckula
• Dennis the Menace: Maybe dungarees are not so bad after all.
• Dangermouse
• Ghostbusters
• The Jetsons
• Darkwing Dark
• Uncle Scrooge: Don’t save a lot. Spend before it is stolen!
• Richie Rich: Does he even have a limit?
• Tweety
• Tom & Jerry
• Wile E. Coyote: Why does The Road Runner have to win all the time? There is no justice in life.

If you are looking for an amazing, romantic French brassiere tucked inside one of the smallest and nicest towns around the state of New York, Le Bouchon should be your destination. I must have been to this tiny restaurant built on the porch and the ground floor of a historical Cold Spring townhouse 4 times in 2 years (although it is a 1.5 hour drive from Manhattan).

Located right on Main St., the infamous and the only popular street of Cold Spring constructed on a hill overlooking the Hudson river, filled with antique shops, Le Bouchon is unintentionally disguised as a regular mediocre restaurant. It’s real face is revealed only when the visitors take the step inside. Painted in flashy red with bottles of red wine casually displayed on the walls, the brassiere reminds one of an unexpected intimate celebration spot. The fake fireplace inside the dining room increases the warmth and the menu expands the appetite.

Recommended Red Wine: Gigondas

Recommended Food: French Onion Soup, Les Moules, Filet Mignon and for dessert: Les Profiteroles

Every time I visit Le Bouchon, I feel like I step into a movie set. A movie set that takes me away from the noisy, crowded and bright streets of Manhattan. I calm down and enjoy the food, the history and the silence.  I tell myself “I should drive up here more often”.

I recommend you avoid the highways and take the 9W right next to the Hudson.

Do you have a minute for the Earth?

Do you have a minute for the children?

Do  you have a minute for gay marriage?

Yes, I do have a minute for all of those, but I know for a fact that once you stop me, you will keep me stranded on the sidewalk for more than 15 minutes. Asking me all the questions that I really do not wish to answer.

Like 90% of the pedestrians passing by you today, I have a minute to talk about world piece, the environment, the kids and the gays, but I am just gonna pass. A tiny needle goes through my skin everytime I yell back at you “no sorry” with an awkward smile. I desperately search for my phone to pretend I am busy before our eyes meet. Sometimes I am successful in pretending, but you have to know this the considerate, thoughtful, over-joyful and confident survey person, I most probably have a minute, but I will not be using it to answer your kind questions. Who knows maybe one day lightning might strike and I might just stop for a chat. Don’t get your hopes up though!

It has been a long time since I had lunch at Le Chalet de Pierres, but it is impossible to forget it. The food was amazing and it was the first time I witnessed such finesse and lounging at a ski resort during lunch time. Overlooking Des Verdon slope in Courchevel 1850, Le Chalet de Pierres is famous for its crepes and extensive dessert buffet displayed on the terrace on sunny days.

The French (and the Swiss), like any other meal, occasion and setting, know how to take eating to a different level. My ski trips in America have helped me prove this hypothesis. The self-serve quick meals in American ski resorts (including Aspen) become carefully crafted occasions with waiter service on the mountain tops of France and Switzerland.

The U.S. is bombarded everyday with hundreds of gossip headlines from E-Channel to TMZ  and to personal blogs such as D-Listed. Real-time news mixed with Photoshopped images and profane language makes these sources of numb entertainment undeniable. I confess that some of these sources have been the best break for me.

As humans we are equally disgusted by and attracted to spying on and judging the lives of other people. We find it extremely hard to confess this trait to any of our peers. It gives us comfort and alleviation to criticize, envy and comment on things that we are not in control of. It is easy to get a doze of that in the U.S., but not so much in Turkey. The paparazzi is stuck with only a handful people and the media lacks in creative hands to spice up the news, even if it is just a dull update on a famous soccer player’s new car. That is where the infamous Bulent Cankurt comes in.

I first landed on Cankurt’s Turkish gossip column by accident while I was skimming trough the news online at the Turkish Newspaper, Sabah’s website. Dressed in a suit with a semi-serious, funny look this author has been since able to make me laugh with his reporting on the Turkish Hollywood and high society. His use of multi exclamation marks and his seriousness in reporting some of the most absurd stories from the popular spots and galas around Turkey seems to be the window to a completely different view of the country. Constructed on the grounds of respect and courtesy without any profane language, his articles succeed in creating an entertaining superficial bubble that doesn’t exist outside of his column.

I am not here to judge what Cankurt writes about and how he writes it. I see it as the cycle of life and I confess that I always look through his column. 1-2 Cankurt articles a day gives me the perfect break from all the political, religious and financial dilemmas that constantly surround us today. It might have been a different story if I was one of his subjects…

Bulent Cankurt regularly writes (no English translation available) for the Gunaydin edition of Sabah (also available on www.sabah.com.tr).

Type: An estate constructed by Damussis, which refers to buildings constructed with volcanic rocks. The complex has a main house, which is not a Damussi, consisting of 3 bedrooms, 2 bathrooms, a large living room, a separate dining room and a large infinity pool. Aside the main house are 4 separate Damussi guesthouses (one with its own private swimming pool), a garage, a sauna and a Turkish bath.

The estate stands on 6 hectares of land with multiple exterior lounge/relaxation spots and is considered one of the largest on the island of Pantelleria. It could almost be used as a small luxury hotel, giving its proprietor the option to stay permanently at the main house.

Location: Set right between the tip of Italy and Tunisia on the Mediterranean Sea, the island of Pantelleria is known for its ancient volcanic activities. Although the last recorded volcanic activity was back in 1891, the island is tapped with rich soil and volcanic structures.

Pantelleria has no source of fresh water and relies completely on rain water, requiring its construction to include collection structures. It is also famous for its sweet Moscato wines, which (as I wrote earlier) are one of my favorites. There were several Neolithic findings on the island and they are permenantly on display at the museum in Syracuse, Sicily. Visitors can reach Pantelleria with a ferry from Trapani, Italy.

Price Tag: USD 14.6m

I used to be a fan of large tomatoes even if they were bought from big supermarket chains. I didn’t realize this was a luxury until I moved to the U.S. Every time I give the large tomatoes a try here, I am left with whitish, dry and flavorless slices on my plate. It is wrong to call them “tomato”. Whole Foods, D’Agostinos, the delis around the city and Gristede’s…All seem to fill their baskets with tomatoes that really do not meet the criteria.  No quantity of olive oil, basil, salt, balsamic vinegar and/or Parmesan cheese can save the day.

The next best thing to the real deal seems to be the cherry tomatoes. At least for now…

I am a big shrimp fan, but as many I can’t eat it alone. It has to be somehow marinated with lemon and other spices in order to reach the ultimate flavor. And when it comes to the preparation many of us choose to stay away thinking it is such a hassle. Thanks to Chef Aksoy, those days are over. Coming from a Latin American background, she knows her way around a great ceviche and has thought me how to prepare it at home. It is really quick and easy to prepare.

Ingredients (for 2):

• 20 pieces of cooked jumbo shrimps
• 2 limes
• 1 purple onion
• 1 orange
• 1 table spoon of ketchup
• Half a table spoon of mustard
• Salt
• Pepper

Cut the onion in thin half-moon slices. Put them in a bowl and pour a good quantity of salt on top of them. Squash the onions with your bare hands inside the bowl in order to kill their strong flavor. Once they are soft and slimy, rinse them with water. Now on top of the onions, squeeze the limes and the orange. Add the ketchup and mustard. Pour some pepper (to taste). Remove the tail of the shrimps, cut them in half and blend them into the mix you prepared. Serve it right away.