It's a little-known fact, but wealthy people are actually physically unable to ingest liquids that cost less than $20 per fluid ounce. Consequently, today is a banner day for 12 lucky, loaded imbibers around the globe.
Not only will they have the privilege of spending an estimated $168,000 for one of the dozen "Ampoules" of 2004 Block 42 wine newly available from Australian winemaker Penfolds, but as part of the purchase price, a senior official from said company will be personally dispatched to them to ceremoniously remove the precious liquid from its glass plumb-bob casing and open it "using a specially designed, tungsten-tipped, sterling silver scribe-snap." This same human will then "prepare the wine using a beautifully crafted sterling silver tastevin." How fancy is that?
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
When life gives you lemons, make ceviche - June 28 is el Día Nacional del Cebiche, or National Ceviche Day!
Ceviche is a South and Central American dish that has swum into the mainstream in recent years. It’s made by marinating a firm fish in citric acid, typically from a lemon or lime. The acid essentially "cooks" the fish over time by chemical process.
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At first glance, Austrian artist Klaus Pichler's spell-binding photographs could be mistaken for a set of stylish advertisements. It takes a moment to digest - excuse the pun - that you're staring at pictures of rotting food.
Among them, a pineapple hangs suspended in negative space above an antique gold dish - its formerly yellow flesh having given way to luminous green mold; Deep purple beetroots sit snugly in an elegant porcelain vase with thin films of gray fur accumulating on their skin.