Get to know me...

Name: Alana Lucia Crisci Background: I love consuming, talking about and taking pictures of FOOD; For this I thank my fabulous, but flaming crazy, Italian/Spanish familia. I previously worked in investment banking & make-up. I found the beauty industry gave me back some of the creativity I had lost when I stopped studying Art, which I love and miss. I reckon a combination of brownies, music and fabulous friends saved my degree, from which I would have otherwise emerged with a broken soul. I was once going to be an actress, dahling, but when I started my Degree it was goodbye Hamlet, hello Hitler... Now: Let's talk food, let's talk culture, let's talk life.

Thursday, 21 October 2010

Hello autumn, hello London


It's been a while since my last blog, and a whole lot has changed. Not least my career path. I am no longer surrounded by seriously worrying questions like "where is Cardiff?" ; which I felt rude to answer, at the risk of sounding patronsing.

So I woke up today, determined to blog something again (I have a L.O.N.G list of things I want to talk about which are just going to have to HOLD ON).

I only have a few minutes so I will just throw you a few things to chew on.

*My list of thoroughly interesting things in London*

1)The Metro reckons in ten years time, there will be a Cyborg in every home...( I kept telling everyone irobot was no joke )

2)There is such a thing as a 'fish pedicure'. You either love it or hate it and it involves placing your feet into a pool of tiny fish, which basically EAT all the dead skin leaving your feet smooth and silky. For more information visit http://www.aquasheko.co.uk (or not)

3)Speaking the same language as a 'barrista' in London Cafe Nero's will get you a few free stamps= *dancing*

4)Best cupcake award (according to much accredited food critic, me) is the Hummingbird Bakery 'Red Velvet'. Go and try this bitesize peice of heaven ASAP.

I'm going now because dad's making dinner. (My dad is a chef extraordinaire don'cha know)

For further food evny read more about Chef Crisci here...www.theclinkonline.com

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