I have been wanting to come here for a long time, finally did make my giant leap for mankind thing, and of course it was...this city has inspired me a lot, from batman to Superman and to how big it really is, to experience man-made wonders and to awe at everything big and small, i have never had a bigger bucket list in one city. I am still in love with New York...i will be back :-)
There are a thousand books to read about, things to do, and yes things are pretty easy if you are a tourist, either hop in a Big Bus Hop-On Hop-Off Sightseeing Tour
or do it the old fashioned way, Walk...i would recommend both.
My Top attractions and things to do in New York City would be 1.Statue of Liberty 2. Ellis Island 3..All around Manhattan New York cruise 4.One World Observatory 5.Empire State Building 6.Central Park 7.American Music of Natural History 8.Intrepid Sea, Air & Space Museum 9.Museum of Modern Art 10. Madison Square Garden 11.Wall Street 12.Broadway 13. Rockefeller 14.Radio City 15. Madame Tussauds 16.9/11 Memorial, Ground Zero 17.Harlem 18.Brooklyn,The Bronx, Harlem, Coney Island & Queens 19.Grand Central Station 20.New York City by Night 21. ETC ETC.
The food is good, the people are friendly, the airport hours can be long and it was real cold in May, so take something warm if you got down in winter...whatever the weather, New York is the city that never sleeps, a must for everybody.
I just love pesto, and bear leeks are just perfect in a pesto, this is how i do it...
Wash about 100 gms of bear leeks, and pound them with about 100 gms of olive oil, add in more olive oil if you like a thin sauce, but i would really leave it as it is...you could also use a mixer to cut fine...the pestle would be just fine otherwise, this way you will have a semi thick paste and it doesn't get too fine like in a mixer.
Get the bear leek paste out and pound in 100 gms of cashew nuts, well pine nuts would do too, but Cashew nuts gives the sauce a very crunchy texture, again, do not pound too fine.
Now mix in your bear leek paste with your pounded Cashewnuts, add in 100 gms of grated sheep milk cheese, now you could also use the regular parmesan but any spanish sheep cheese is just as wonderful, add in a pinch of salt and pepper and some olive oil for your desired texture.
Voila, great with some Penne or the usual Spaghetti.
I'd like to thank my MOM; Adrian Rony and Sony, all my Nephews and Nieces and everybody who belongs to the Family. Nick, i love you.
I'd like to thank Andrew Ferrao and Grayston Vaz for your amazing talent, Nadia Haltiner for your brilliant cover. Dan Suter for your excellent mastering.
I'd like to thank Monika
Heggendorn for all her patience, Sandra Buser, Jonas Thüring, Isabelle
Junier-Schläfli ,Christina Stahlberger, Manuel Aslan, Brigit Fuhrmann,
Steve Vaz, Peter Neumaier, Sergius
Barretto, Skitter-Sean-Sabrina Faia, Beatrice Montini, Shruti
Chakraborty, Guillaume Maurin for all your love and support.
Thankyou Shurick
I'd like to thank all my Friends and FANS. Rock on !
This album is dedicated to my dearest uncle and a great human being Alvaro Vaz, rip
Pereira is Conrad Pereira- Guitars, Vocals, Programming, Mixing etc etc
Special Guests Grayston Vaz on Faces Andrew Ferrao on Mother
All songs written,composed, arranged and mixed by Conrad Pereira.
I was dining with some very good friends one day, when i realised how simple this is to make, sometimes taken for granted 'cause it so very staple here, but so very effective to a great dinner party ;-) and so very delicious.
My cheese fondue is a mix of all the fondues i have tasted till now, only to find my perfect fondue recipe.
Melt a tspn of butter in a pan or a swiss Caquelon , add 1clove of grated garlic to it and fry on a slow flame. Add 200 gms of farmhouse bacon stips and fry. Deglaze with 2-3 dl of whitewine and 1/2 ltr cream, Add the grated cheese (now i use 150 gms Comté Cheese or Greyerzer, 350 gms of mild Emmentaler, 150 gms of Sbrinz, 150 gms of Appenzeller), adding and stirring continuously at the same time. Cook for 5 minutes on a slow flame till the cheese has melted.
Add 1 to 2 cl Kirsch (cherry) liquor, a pinch of crushed pepper and nutmeg. Mix and keep warm on a rechaud or chafing dish.
you can also use (4 tspn) corn flour mixed in water, this way, your mixture will definetly stay whole and won't seperate.
Cut a french loaf (Baguette) into eatable size cubes, serve with pickled cucumbers and onions, cooked new potatoes, white wine or beer. EN GUETE.
Andrew the keyboardist, a very good friend, send me some links to Vasuda's music yesterday and i went "I'll listen to it tomorrow, Take care Andy, see ya." Fusion he said, But still the idea of hindi pop in it made me lose interest, or maybe being so fat rocker minded, that i was, would i ever take that seriously? Well, i have been a rocker since i remember and bollywood is a no go, to the bone, never, ever.
But the word Fusion kept ringing in my head, i personally love the idea of mixing things, something i love doing in my music too, well, my profession is very much fusion too.
Now, this isn't about me and i could go on and on about how dearly i hate everyone who's not rocker enough, but Vasuda's somehow or seems to have fixed that. :-)
This is magnificent, fusion with dabs of jazz, rock, blues, folk, still very Indian (not in a bollywood kind of way) very innocent and peaceful to listen to, yet, feet tapping guarantee, very very unique.
Vasuda's Voice reminds me of no one, there is no Janis or Alanis in it, or anybody you fancy it to be. This is Vasuda. Perhaps the beginning to some kid's awe or inspiration to sing or somebody's road trip cd, this has it all.
