| aroma tours ® |
| newsletter february 2005 |
|
THIS ISSUE
========================================= - Welcome - Aroma Traveller Photos by Linda Cote - Current Booking Status - Eau de Vie - The Flavours of Tuscany - The Blossoming Heart - San Francisco Here We Come - Kimberlea's Big Day - The Paradox Francais - Vanilla Babies and Nobel Laureates - Moules Mariniere - Arranging your Travel, Bookings etc. - Previous Newsletters - Thought for the Day - Our Invitation WELCOME ========================================= A warm welcome to the more than 3700 members of our Aroma Tours newsletter.
Our 2005 season has begun wonderfully well and it is a great joy for
us to see our dreams flourishing. We are continuing to receive twice
the normal number of enquiries compared to our best past results and
are greatly enjoying the enthusiasm for our Aromatic Adventures that
we are receiving from all over the world.
Jim is continuing to update and add more new photos to our site and we
invite you to drop by for a visit at http://www.aroma-tours.com
As always our current tour information, including pricing and
itineraries is available via our information request page at http://www.aroma-tours.com/info-request.htm
AROMA TRAVELLER PHOTOS BY LINDA COTE ========================================= We have a real treat for you this time with the latest addition to our Aroma Travellers photo pages.
We have 2 pages of beautiful photos of Turkey taken by Aroma Traveller
and life adventurer Linda Cote from Massachusetts USA during her time
with us on our Turkish Aromatic Odyssey ( http://www.aroma-tours.com/turkish-tour.htm
) last May.
Linda is a wonderful person who with her warmth and generosity of
spirit touched us all.
Enjoy. http://www.aroma-tours.com/gallery/aroma-travellers-photos3.htm
and http://www.aroma-tours.com/gallery/aroma-travellers-photos4.htm
OUR CURRENT BOOKING STATUS ========================================= Bookings have now picked up again after the new year break and we are continuing to enjoy our best tour season ever.
Our current booking status is:-
Aromas of Tuscany: 6 vacancies
( http://www.aroma-tours.com/aromas-of-tuscany-tour.htm )
Turkish Aromatic Odyssey: 10 vacancies
( http://www.aroma-tours.com/turkish-tour.htm )
Flavours of Provence: 8 vacancies
( http://www.aroma-tours.com/flavours-of-provence.htm )
Provence Aromatherapy Retreat: 3 vacancies
( http://www.aroma-tours.com/provence-retreat.htm )
Heart of Provence Tour: 8 vacancies
( http://www.aroma-tours.com/provence-tour.htm )
Essential Provence Tour: 7 vacancies
( http://www.aroma-tours.com/provence-essential-tour.htm )
Bali Women's Retreat: 7 vacancies
( http://www.aroma-tours.com/bali-women.htm )
If you would like to join us this year and are ready to make your
booking, please visit our booking page at http://www.aroma-tours.com/booking-request.htm
to reserve your place.
If you have any questions or need to discuss your travel plans with us
please email us at info@aroma-tours.com
EAU DE VIE ========================================= One of the most colourful and appreciated traditions of French rural life is now sadly almost at an end. That of the Bouilleur de Cru, the mobile distiller travelling from village to village. The arrival of the still at the end of harvest season was always a big event in village life and a holiday atmosphere would ensue, with people coming from all around the district with there fruit and "must" to be distilled. The resulting spirit was referred to as Eau de Vie, "Water of Life".
Since 1953 the "privilege" of being able to distil the
fruits of one's labours be they apple, pear, plum, grapes etc. has
been increasingly restricted under pressure from the tax authorities.
C'est tres triste!
My favourite is Eau de Vie, Poire Williams which is not for the faint
hearted at 55% alcohol. It takes approximately 10 kilos of Williams
pears to make each litre of pear brandy and about 15 days of
fermentation to produce a stable "must" with 4% alcohol
ready to be distilled when the Bouilleur de Cru and his mobile alembic
arrives.
Eau de Vie is a wonderful digestive for the end of a meal, and a
little goes a long way. The best way to drink it is to pour a small
nip directly into a brandy balloon from the bottle which has been kept
in the freezer ( alcohol has a lower boiling point that water ) and
sip it slowly with much swirling and inhaling of the delightful aroma.
THE FLAVOURS OF TUSCANY ========================================= The soul of Tuscan cuisine is simplicity and freshness with the intention always to bring out the flavour and character of the wonderful local produce.
Toscano as the Italians call it, is one of the world's most fertile
regions and has flavours to enjoy in every season: artichokes, fava
beans, onions and asparagus in the spring. In the summer there are
green beans, zucchini ( fried stuffed zucchini flowers are just
magnificent ) and the finest tomatoes in the world.
Later in the year there are all manner of greens and mushrooms
especially the famous porcini as well as the secretive white truffle (
more in Umbria but close enough for practical purposes ).
Always there are fresh herbs to add flavour and white beans as a
staple. Bread and meat are often cooked over wood fires which gives
them a delightful smokiness.
The famous Bistecca alla Fiorentina - beef steak char-grilled over
wood coals, roasted goose, pork, duck, free-range chicken and
pheasant. Also hearty and delicious stews of meat or seafood with
tomatoes, garlic, sundry seasonings and wine, served with toasted
bread.
Tuscany produces magnificent red wines and one of the best olive oils
in the world.
These and many other delights await us during our Aromas of Tuscany
Tour http://www.aroma-tours.com/aromas-of-tuscany-tour.htm
THE BLOSSOMING HEART ========================================= Back in September last year we mentioned that Robbi's book "The Blossoming Heart - Aromatherapy for Healing and Transformation" was to be published in Spanish. We are happy to report that all is proceeding well and we expect to have the first Spanish copies early next year.
We are continuing to enjoy great success with the existing edition and
expect that we will need to schedule a re-print in the next few
months. The book is also starting to be adopted as a reference text by
aromatherapy schools around the world.
The Blossoming Heart has also been enthusiastically received in the
Chinese speaking countries is being translated into Mandarin and later
into Cantonese. We expect that the Mandarin version will be launched
in Taipei on November 19, 2005 in conjunction with one of the most
successful and innovative spa and aromatherapy training companies in
Taiwan.
If you would like to know more details about the book please visit http://www.blossoming-heart.com
SAN FRANCISCO HERE WE COME ========================================= Robbi has been invited to speak at one of the world's most prestigious Aromatherapy conferences in San Francisco this April. More details for those interested can be found at http://www.pacificinstituteofaromatherapy.com/conf_key.htm
There are many people from around the states eager to learn more about
her unique approach to the subject, some of whom will have the
opportunity to attend her training in San Francisco after the
conference. More details are available on Robbi's site at http://www.aromatic-kinesiology.com
or by contacting us by email at info@aroma-tours.com
We will also be using our time in the USA to catch up with a few of
our many American friends, something we are greatly looking forward
to.
KIMBERLEA'S BIG DAY ========================================= In our last newsletter we presented some lovely photos by Kimberlea Miner from Los Angeles USA ( http://www.aroma-tours.com/gallery/photos-of-provence-kimberly1.htm ).
In December we were thrilled to learn that Kimberlea is getting
married this April and has asked Robbi and I to attend. With such a
busy year ahead we didn't image it would be possible, but in one of
life's wonderful synchronicities the date of the wedding coincides
with the dates we will be in the USA for the PIA conference and
visiting dear friends in Washington D.C.
It is a great privilege for us to be able to share Kimberlea's big day
and reminds us of the many lovely moments where our brief time
travelling together has led to a friendship that has grown and is
cherished.
THE PARADOX FRANCAIS ========================================= Since it was introduced to the world in 1991, the French Paradox -- that is to say the discovery that French people on high fat diets who drank red wine with meals had a significantly lower incidence of heart attacks compared to other parts of the world -- has inspired a lot of study and controversy.
Over the years studies have shown that this "paradox" offers
protection from heart disease, stroke, diabetes, Alzheimer's and other
serious health problems.
Anti-oxidant chemicals such as resveratrol, flavinoids and polyphenols
found in the grape seeds and skins are thought to be the main agents
responsible. Resveratrol has the ability to reduce the formation of
blood clots in small blood vessels by making blood cells less
"sticky" and also to slow the oxidation of plaque forming
fats which are the prime cause of atherosclerosis ( narrowing and
hardening of blood vessels ). Flavinoids also assist by playing the
supporting roll of mopping up "free radicals" ( highly
reactive, oxygen containing compounds ) that can lead to cellular
damage.
How nice it is to have something we enjoy that is actually good for us
but of course moderation is the key. According to the WHO 2 or 3
glasses of red wine a day with at 2 alcohol free days a week is a safe
level of consumption.
For those who prefer not to drink red wine a similar level of
protection is also given by grape juice and according to the
university of Quebec, cranberry juice.
VANILLA BABIES AND NOBEL LAUREATES ========================================= In France doctors have utilized the sense of smell as a treatment to help premature babies with respiratory problems.
They preformed a study of 14 babies who had a tendency to
"forget" to breathe during sleep and who hadn't responded to
any other treatment. They found that a small amount of vanilla essence
placed on the baby's pillow was able to reduce symptoms by 36% in 12
of the 14 babies. This is quite remarkable and is probably related to
the fact that our sense of smell is the first sense to develop in the
foetus.
Epilogue:
Researchers at Columbia University discovered that a family of genes
in nose cells was responsible for detecting odour and transmitting it
to the brain. In October 2004 American scientists Richard Axel and
Linda Buck were jointly awarded the Nobel Prize in Physiology or
Medicine for their discoveries of odorant receptors and the
organisation of the olfactory system. They have established that
smells can trigger emotional memories.
MOULES MARINIERE ========================================= This classic and simple dish is one of Jim's favourites.
Ingredients for 4 people:
1.8kg (4lb) fresh mussels
1 white onion, finely chopped 2 bay leaves 8 sprigs of fresh thyme 15g (0.5oz) unsalted butter 100ml (3.5oz) dry white wine 2 tablespoons cream 25g (1oz) fresh Italian parsley, roughly chopped
Method:
Wash the mussels in cold running water. Freshness is the key with this
dish. So if any of them float or if they are open and don't close when
pressed together with your fingers they should be discarded.
Scrape off any barnacles on the shells with a sharp knife, pull out
the 'beards' and drain well. Do not scrub the shells as this will
cause the juices in the final dish to be discoloured.
Add the butter to a large pan and soften the onions, bay leaves and
thyme over a medium heat.
Add the mussels and white wine then cover the pan tightly with a lid
and cook for 4-5 minutes until the mussels open.
Stir in the cream and chopped parsley then serve in large bowls.
Be sure to have plenty of fresh crusty bread to soak up the delicious
juices.
ARRANGING YOUR TRAVEL, BOOKINGS ETC ========================================= All of our rendezvous are arranged to be easily achieved either with the help of your travel agent, or for the more adventurous, by booking your flights and connections yourselves. Naturally we provide all of the information and assistance that you ( or your agent ) will require.
Just a reminder that we now have a frequently asked questions page at http://www.aroma-tours.com/faq.htm
to help answer the most common questions including how to book, travel
arrangements, group sizes.....
PREVIOUS NEWSLETTERS ========================================= If you would like to browse through our previous newsletters, they are available in our archives at http://www.aroma-tours.com/newsletters THOUGHT FOR THE DAY ========================================= "There are some things one can only achieve by a deliberate leap in the opposite direction. One has to go abroad in order to find the home one has lost."
~ Franz Kafka ~
OUR INVITATION ========================================= We look forward to welcoming you to one of our delightful tours or retreats this year and invite you to visit our website at http://www.aroma-tours.com for more information about our Aroma Tours as well as the latest photos of our travels.
As always if you have any questions or if you would like us to assist
you personally with advice about your travel arrangements or with any
other details please contact us either by email at info@aroma-tours.com
or by phone on +61 3 5331 3254 ( afternoon/evening USA time zones,
mornings from other countries ).
Warmest regards,
Robbi and Jim
Aroma Tours (R)
Ballarat Australia p/f: +61 3 5331 3254 e: info@aroma-tours.com w: http://www.aroma-tours.com |
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