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Just Over The Hill
Posted on | February 25, 2015 | No Comments
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In previous posts I've talked about locations in the valley where you can stand and soak up the stillness, the quiet.
Places so remote they are void of the signs of modern civilization, only visible are the fields and hills that you passed by to get there.
Places where you can imagine you are the only person within miles – and it would be true.
Very late at night you visit one of those spots to see how the waxing moon filtered by clouds will light the scene. Even though it's still quite dark where you stand, the lights of civilization from the other side of the hill hit the bottom of the clouds, fanning out looking for a way through.
Standing in a place very few people pass by, looking at a backdrop of light worthy of Hollywood, you realize you're not as far removed as you thought. But it's pretty so you take a picture:
(Click on the image for a larger version)
Thanks for visiting! To find previous posts, use the "Home" link at the top right of this page then follow the "Keep Looking" link at the bottom of the post on the home page.
If you want to share I'm okay with that – for personal use and only online. Please apply correct attribution when sharing.
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Cold rice noodle salad with crunchy veges, tempeh and honey-peanut dressing
- 90g rice noodles
- 1 teaspoon sesame oil
- 1 carrot, peeled in ribbons
- 1 red capsicum, thinly sliced
- 1 Lebanese cucumber, peeled in ribbons
- 1 cup sliced green beans
- 1 red chilli, finely sliced, reserving some for garnish
- 1 spring onion, finely sliced
- 2cm piece ginger, finely sliced
- 2 tablespoons peanut butter
- 1 tablespoon rice wine vinegar
- 1 teaspoon honey
- 2 tablespoons hot water
- spray oil
- 125g tempeh, in 2cm slices
- 2 teaspoons reduced-salt soy sauce
- 1 tablespoon roasted peanuts, to garnish
1 Cook rice noodles, following packet instructions. Drain and rinse under cold water. Add sesame oil and mix through. Set aside.
2 In a large bowl, combine next 7 ingredients well. In a small bowl combine peanut butter, vinegar, honey and hot water. Add noodles to vegetables, pour over most of the dressing, reserving a little, and toss to coat.
3 Spray a pan with oil and set over a medium-high heat. Add tempeh and cook, turning, until browned. Remove from heat. In a cup, combine soy sauce and 1 tablespoon water and add to pan, shaking pan to coat tempeh. Serve salad topped with tempeh, garnished with reserved chilli, peanuts and remaining dressing.
Nutrition Info (per serve)
Kilojoules 2460kJ
Calories 587cal
Protein 24g
Total fat 27g
–Saturated fat 5g
Carbohydrates 55g
–Sugars 17g
Dietary fibre 10g
Sodium 240mg
Calcium 170mg
Iron 3.5mg
Make it vegan: Replace honey with maple syrup. Check rice noodles and rice wine vinegar are vegan.
Make it gluten free: Check tempeh and soy sauce are gluten free
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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G-Lide GLS-8900CM Camouflage G-Shock – Winter 2014
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Tag Archives: red
Fall '14 – Camo Fashion Sports G-Shock
G-Lide GLS-8900CM Camouflage G-Shock – Winter 2014
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Peanut Butter Pumpkin Smoothie
Inspired by the classic Reese's cup but perked up for fall, this smoothie is a perfect combination of chocolate, peanut butter and our fall favorite, pumpkin.
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- ½ cup pumpkin puree, frozen (for extra frothiness)
- 1 cup vanilla, unsweetened almond milk
- 1 tbsp peanut butter
- 2 tbsp unsweetened cocoa powder
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
- 1 packet GoLive® Flavorless Probiotic & Prebiotic blend
- 1 handful of spinach (optional)
- 1 serving protein powder
- Place ½ cup pumpkin puree into ziplock bag, freeze overnight
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About the Recipe
Pumpkin is not only the quintessential fall flavor, it's also low in calories and packed with nutrients. Loaded with Vitamin A, pumpkin is just the boost you need to keep your immune system and eye health in check. Additionally, pumpkin contains beta-carotene, an antioxidant that's great for your skin and that has been linked to cancer prevention.
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Recipe Development: Kristine Berube, Registered Dietitian Nutritionist
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


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The crispy-fried Hasselback potatoes with bleak roe and crème fraîche are seemingly simple, but seductively yummy. A mini waffle with chicken liver mousse and port wine-braised onions fills the mouth with distinct liver flavours and sweet scents. A glass of Billecart-Salmon champagne raises the luxury level. Yes, Galleriet at Görväln Slott is a place for decadence. The castle itself, just half an hour from Stockholm, is a different world in a bay of Lake Malaren. We proceed uphill and into the salons and lower our voices in reverence for the ancestors that have slept in this house since the 1600s. The menu with ten dishes is an entertaining read. Behind the unassuming title, "Potatoes – anchovies, bleak roe and sour cream", hides one of the year's most spectacular dishes. At the bottom of a heavy mortar we find potato cream and anchovy fillets hidden by a crispy rye bread cap, along with quark, bleak roe and fresh herbs. With the help of the pestle we crush the cap and mix up the dish. It's fun and yummy. The kitchen here has a big imagination, evidenced by a red-green-white apparition in which turbot and clam-filled ravioli meet artichoke and diced tomato. The wine list is impressive and the selection is entertaining. A mineral Portuguese wine with Arinto grapes generates a lemony affection toward the octopus with radish and oysters. A deep, fruity white Burgundy punches up a festive seafood dish: lobster pieces, omelette cubes and gelée under a blanket of thin slices of raw mushrooms and Gruyère. A nice, tart Barolo makes itself at home with a charming dish of comfort food: lamb isterband sausage with beetroot pillows stuffed with pork and minced lamb. The beef tartare on a black ceramic plate with smoked salmon roe and Valencia almonds is topped by stylish pumpkin triangles filled with cloudberry cream. It's eye candy on the plate with flavours that sing in your mouth. The wait staff, in grey T-shirts, sneak silently and smoothly around, exchanging dishes and filling our glasses with noble elegance.
Opens for the season on June 8th.
In the entrance stands a large, worn carpenter's bench, in contrast with the otherwise modernly furnished space. To the left is a spacious bar with cosy armchairs for a layover en route to your table. Or spend the whole evening at Spritbordet ("The spirits table"), where the bartenders tailor-make sets of drinks and dishes for groups of eight. To the right is the large open kitchen with a number of bookable seats at the bar where you can watch over the hardworking kitchen crew. The snacks consist of a miniature Parisian waffle with a dollop of chicken liver mousse and onions glazed in port wine; small Hasselback potatoes with caviar and sour cream; and Japanese omelette – tamago – with a piece of skrei, Västerbotten cheese and mayo mixed with relish. In the breadbasket we find steamed hot tuttul – thin bread that originated in near Lake Siljan - baked with pressed potatoes. It comes with a mini-pot of moist country pâté with a lot of character. The pork chop is slow-braised and tender, and includes such generous amounts of equally soft onions and butter that the fatty liquid drips between our fingers as we try to eat the dish taco-style. The dish described as "Almost raw herring with aquavit, böckling, potato croutons and caviar" might sound intimidating for those afraid of excessive "fishiness", but is in fact a well-balanced experience with mild, fresh sea flavours and a pleasant little kick from the aquavit. Thinly sliced raw beef from Lövsta Kött outside Uppsala is served successfully with Jerusalem artichokes, Gruyère and intense, roasted hazelnuts. The whipped cream dessert called Änglamat is a sure winner with acerbic lingonberries, crumbled cookies, vanilla ice cream and sticky caramel sauce. The wine list is not too long, but contains a well-chosen assortment that leans towards the natural and organic. The kitchen was recently taken over by Stefan Ekengren – formerly of Görvälns Slott – so we expect even more from Hantverket in the future.
It does not get more beautiful than this in the Åland archipelago – and that is saying a lot. Furthest north, out on a peninsula among the bare cliffs and windswept pines, you will find this place which has developed over time into a full resort with a hotel, several cliff houses for more private getaways, swimming pools and a restaurant. After a stroll through the surrounding area and perhaps a dip in the wood-fired hot tub, when you finally sit down in the dining room with its stunning views over the northern Baltic, it is not without expectations. This kind of pressure could give any kitchen the jitters, but Havsvidden takes a sensible approach. The menu is short and the ingredients are carefully selected, preferably from as close by as possible. An airy green pea soup has been beefed up with pieces of mild smoked salmon, and it's a good start with its nicely balanced sweetness and acidity. The tabbouleh lamb is a bit odd (a breath of Africa feels a bit strange here in this northern archipelago), but the kitchen is adept and when a nicely grilled perch lands on the table, order is restored. Beef tenderloin with red wine sauce is a very retro dish, especially when served with bacon-wrapped haricots verts, but we honestly enjoy every bite. The wine list is short and does not offer so much by the glass, but the charming staff are happy to open a bottle if you ask. Overnight guests will be treated to a super nice breakfast in the morning.
This is very much a one-man-show. Cuban Chef Arto Rastas glides in between the strict-backed chairs of black wood in this small but charming venue, while the cooks work diligently behind the door to the kitchen. The menu is playful and young couples, locals and visitors, all study its contents with a smile on their lips. The dishes make references to both film and music, like "Smoke in the consommé", "All you need is lovage" and "Godfather's egg". The latter opens both the six and twelve-course menus on a strong note. A 63° egg with seaweed, caviar and Parmesan sauce has a nice saltiness, and it is well balanced by the residual sweetness in the prosecco it's paired with. The sea theme continues with a piece of pike, served with its fried skin, resting on a slightly too icy Granny Smith apple sorbet. Chilled sake is an exciting taste combination, but hardly raises the temperature. The subsequent "Goldfish", however, compensates for this. A piece of whitefish rests in a pool of Hollandaise, surrounded by samphire and round slices of yellow beets to complement the palette. When Arto announces "Silence of the Lambs" some of the English-speaking guests become nervous, but they calm down when it turns out to consist of two substantial pieces of lamb liver served with green beans, carrot purée and a powerful reduced sauce. The mellow chianti fits perfectly. Arto is passionate about Old World wines, primarily because of the environment. ("They have not travelled as far".) On the other hand, the white chocolate in the dessert hasn't exactly come from next door. It is served with lingonberry gelée and paired with a sweet French white wine to complete our visit to this little understated restaurant.
We have heard Tartu locals say that a restaurant as formal as the Hõlmis a bit much for such a small town. Yet everything comes downto the mindset. Small and insignificant will never become bigger and more exciting unless it thinks boldly and acts accordingly. By the way, the doubts are fading by now. The modern Hotel Lydia and its formal restaurant have become a good reason to visit Tartu. Tartu has become greater by a new level in service culture. The views from the Hõlmto the park and main square are gorgeous. The white wooden screens offer privacy while allowing a view to the kitchen. The Hõlmis a fine dining restaurant where the dishes hark back to the 1920s, into the recipe notebooks of the great-grandmothers of the owners. The smoked mackerel, gooseberry and currant cucumber looks cutting-edge. Nothing here is historic. Except the taste. But the latter combines the old and familiar (the pure taste of the mackerel) with newand interesting (the gooseberries are salted and the currant cucumbers pickled in a vacuum bag until they taste half of currant, half of cucumber). One hundred years have changed cooking thoroughly. And the Hõlm, the restaurant that made Tartu greater, tells this history.
If in reality, the horizon splits the world in two - heaven and earth -, then in the gastronomic world, only a couple of greats reach higher than the Horisont. All others fall below it. Not only because its location on the 30th floor has it literally look down on other restaurants, but rather because ithas belonged among the top Estonian restaurants for years.The panoramic view from its broad windows encompasses the Old Town's "sprat tin silhouette", famous through the former Soviet bloc for its depictionon sprat tins, and the modern city with its high rises. The Horisont's raw ingredients are among Estonia's best aswell, especially when it comes to fish and seafood: the starters list features yellowtail kingfish ceviche, fried langoustine tails and wooden plank-cooked sockeye salmon; the entrées include stone bass and turbot fillet and octopus. Marine-inspired sides surprisepleasantly: grenadilla-seasoned lobster soup accompanies the fried octopus and the veal comes with Argentine shrimp and estragon-flavoured shellfish-veal sauce. Service at the Horisont has been meeting a steady high standard for years andprofessional finesse meets just the right balance of personalized interaction. Small, attentive details make you feel welcome and taken care of: a handbag gets its own footstool, a water glass will never be empty and each course comes out just in time. The wine list is extensive, surpassed only by the sommelier's knowledge, so while finding a good pairing for your food, you might learn a lot about the better vineyards of the Tokaj area or perhaps Austrian grapes.
Much has happened in Sweden's restaurant world since Pelle opened in the early 1990s. But while restaurant trends come and go, Pelle stands firmly in the kitchen and continues to lovingly transform high-quality local produce into tasty and stylishly plated Swedish comfort food. Whether you choose the dining room or the simpler bar, you'll always find the place full. Even on a regular Wednesday there are diners of all ages – a young couple, a group of seniors, and a few celebratory groups of families or friends. The sparsely decorated dining room is pleasant and homey with its walls adorned with art for sale, hefty wooden tables, and candlelight. In recent years, Pelle has simplified his menu. There are few dishes to choose from and we recommend Pelle's incredibly affordable four-course menu. We receive an excellent Swedish squid and oyster mushrooms paired with an equally excellent wine: a Faubel chardonnay. The chartreuse-coloured and wonderfully invigorating Tuscan kale soup with apple and anise caresses the taste buds. Hearty and tender veal cheek with oyster mushrooms has a hint of lovage that contrasts nicely against the sweetness of a carrot purée. It's paired with a full-bodied and delightful Ripasso. The apple finale comes with the finest almond cream, enhanced by a sweet Monbazillac. "Like stuffing your nose in a jar of raisins", says one guest about the French dessert wine. We are satisfied after a long evening and hope for continued artful cooking here for another quarter century.
There are few things that can beat the atmosphere of an outdoor restaurant along the docks of Copenhagen's Nyhavn on a sunny spring day. Add to this a wonderful meal at a reasonable price, and you've got pure bliss. We are welcomed by a young woman who also is our server for the day. She quickly proves to be highly knowledgeable about both food and wine. The first impression to arrive from the kitchen is a crisp bread with the consistency of puff pastry, baked with buttermilk and whole sage leaves, adding a strong, herby flavour balanced by the accompanying homemade butter with salty grains. For a very reasonable price, we order a serving of 30 grams of sustainable baerii caviar served on blinis. The large, bright fish eggs reveal elegant nut and umami notes, balanced by the slightly acidic organic crème fraîche and walnut. Another sublime dish is fresh green asparagus, sweet and sour pickled white asparagus sprinkled with leek ash and an oyster emulsion that together form a symphony of sea and spring flavours, adeptly matched by a huge-bodied 2013 chardonnay from Rustenberg in South Africa that combines great thickness with elegant acidic structure. Grilled leek with whole, lightly grilled Danish squid – akin to sushi in bite and pure fish flavour – a lightly smoked bacon sauce and a black, faintly sweet cream of fermented garlic, all garnished with fresh ramson leaves, is aesthetically pleasing and a light yet generous taste experience. A crisp grilled turbot is delicate, white, firm and juicy, served with onion rings filled with foam of whipped Vesterhavsost cheese and dill oil. A half lobster with lemon, dill and mayonnaise – the eponymous restaurant's muse (hummer is the Danish word for lobster) – is delicious but difficult to eat without making a mess. The meat is perfectly prepared, releasing fresh shellfish sweetness and mineral notes of the sea.
You can hardly get more local than this. Restaurateur Stefan Söderholm presents the menu in a way that only a restaurateur who knows all his suppliers can. With arms waving right, left, up and down and, in the same breath, he presents the beer, the meat and where the milk comes from, and adds, "You should go there, it's only a X kilometres in that direction". Of course the closest source is their own vegetable plot, which also happens to be one of Sweden's most beautiful castle gardens. Several times during our visit we see the head gardener Simon Irving in complete head gardener-castle-regalia chugging past on his green scooter equipped with a loading platform. It is amazing here all year round – but in summer it's enchanting. The view from beneath the cherry trees is unbeatable, of beautiful, white Läckö Castle surrounded by rocky cliffs, and the boats out on Lake Vänern. The menu is not very long and it used to change more frequently, but it is carefully conceived and mostly dominated by vegetables. The salad soup crackled with cream and topped with Väner bleak roe is a classic, as is the beef tartare whose toppings vary with the seasons. Today's version is gold-coloured, and comes with planed and summery, sweet-sour golden beets and dried, torn sections of chicken-of-the-woods mushrooms. The dishes are large, so you have to be careful with the generous basket of fried new potatoes that's served with every main course – for you must save room for dessert, especially during berry season. Organic strawberries, and white and red wild strawberries, do not get any better than here.
The Härg - the Ox - is, as the name suggests, a meat restaurant. The food here isbountiful, a pastoral fantasy come true. Take for example the Härg's selection of starters, consisting of five dishes meant tobe sampled by a small group. Or the Härg Fest - ten dishes served at once, no matter how many eaters. Sure, the Härg can provide for a light eater, too. Although maybe not the lightest of light eaters, since even a smoothie is fit for a light lunch. The vegetarian dish - Cabbage with Cabbage - satisfies a moderate hunger andis delicious to boot. The Savoy cabbage is grilled to rare. Eating it takes a steak knife and a good set of teeth, more than any meat might. The slightly tart ginger cabbage, onthe other hand, is soft-boiled, and the soft, silky cheese sauce brings the dish together in a perfect balance. But the main draw of a meat restaurant is supposed tobe meat, and the word on the street is that hitting the perfect doneness is a matter of honor here. We have always made a point of paying attention and are currently pleased to report a perfect score. Help yourself to the high-grade balsamico, and pair the high-grade steak with an even higher-grade wine that you'd be hard pressed to find offered by the glass elsewhere. Why not the Antinori Tignanello, or else the Rothschild Chateau d'Armailhac.
An izakaya is the Japanese version of a gastropub, originally a haven for Japanese businesspeople, with high standards for food and drink. The team behind Jah Izakaya set out to create such a place in Vesterbro with a minimalistically appointed restaurant and open kitchen bar. Everything is steeped in precision and features the meticulous seasoning that has made Japanese cuisine so famous. You choose a variety of dishes to share with the others at your table. It is all very informal and the prices are affordable. The sashimi features the highest quality Faroese salmon, tender tuna and a Danish octopus that also makes a cameo in an ika ichiyaboshi – an unforgettable serving of slightly dried octopus with spicy mayo. Rarely have the sweetness and richness of an octopus come through so clearly. Each of the eight dishes we order is accompanied by a new dip – every one with its own personality. The wasabi here has notes of spiced tea and herbs. Each sauce specifically matches a dish, such as an ingenious yuzu soy sauce with the mouth-watering gyukatsu – fillet steak with a thin breading that is fried so the meat is red and the breading crisp. On the whole, the breading at Jah Izakaya is in a league of its own. The day's special, avocado in a light tempura, is airy and perfectly crisp. Even the tofu, lightly fried then immersed in a warm dashi bouillon, packs impressive flavour. Beverages range from sake, whisky and Japanese shochu brandy, to beer, kombucha and natural wine. We pair with kombucha and méthode traditionnelle bubbles from Domain Bellaurd in Savoy whose minerality and nutty character fit well with the umami-dominated meal.
Jossa mat og drikke is now temporary closed awaiting it's and Restaurant Credo's relocation at Lilleby in Trondheim.
Down a dark narrow alley and up a cramped and steep staircase lies this sibling restaurant of longtime Trondheim food-bastion, Credo. Inside it is warm and cosy, with naked old wooden walls, a nice bar and an open kitchen. Jossa is like the younger kid who escaped the motherland and came back with all kinds of crazy ideas – and the ideas work. It's laid-back with great, reasonably priced food. You can choose between a three or five-course menu, or today's meat or fish. The food is inspired from all over the world; it's rustic, centered around local produce, and features vegetables, grains, dairy, fish and off-cuts of meat. Jossa offers a good selection of wine, beer and pour-over coffee, and it's possible to order wine from Credo's legendary wine cellar. We also recommend their artisanal selection of bottled sodas and kombuchas, made fresh on the premises. Their Saturday lunch is easily the best deal in town and the service is easygoing, though sometimes almost too lax. Chef and owner Heidi Bjerkan has assembled a young and ambitious team, who manage to make the restaurant feel like a home away from home. We're glad we don't live next door because we would probably be there every other day. Like its parent establishment, Jossa is moving to a new location later this year, and we're looking forward to seeing what effect the new location will have.
It would not be right to shun the sapas at Juuri, as in all truthfulness they are what's given the restaurant its special status. Sapas are small dishes, appetisers really, based on traditional Finnish cuisine made with a modern – and it has to be said – tapas-like twist. So, Finnish tapas. The first one we try is lamb's tongue with beetroot and crème of the same, plus yoghurt and pickles. The tongue is incredibly tender, and a great start. Clocking in as sapa number two is the equally addictive cured Baltic herring. It features yellow beets in two forms as well as crumbled flatbread. We're instructed to pick the Toivo red ale with our sapas, and do exactly as we're told. It happens to be spot on. All of the beer served at Juuri is Finnish, by the way. The restaurant seems to attract a youngish clientele, and an international one, too, because all of a sudden there are Americans next to us, and then two Japanese parties come through the door. Fillet of perch is our next stop on the menu, and we fancy a glass of Roero Arneis from the Piedmont to go along with it. The wine and the fish prove to be an excellent combo. Not only is the dish lovely, but the perch is also pan-fried to perfection, and made to swim attractively in a frothy cauliflower crème with florets attractively strewn about. Suddenly we find ourselves with a juniper-scented crème brûlée dotted with transparent gin jelly, crème anglaise and rosemary sorbet. How did it all go by so fast.
Even though it's been open for over a year, Grünerløkka's Kamai still feels like a hidden gem in the jungle that is Oslo's dining scene. In taking inspiration from South America and placing it inside the frames of the Japanese "kaiseki" meal, Kamai have created one of the most fun dining experiences in the capital as far as flavours go. Choose between a four and seven-course menu of well varied, unpredictable and exciting combinations of tastes and textures. A yoghurt-marinated skrei, tainted with turmeric and garnished with deep-fried shrimp shells and cucumber bends the concept of ceviche a bit out of context, but it tastes excellent. Refreshing, tart and meaty. You can also expect such combinations as tectonic plates of crisp chicken skin, Jerusalem artichoke and miso foam that leave a lasting impression. Also memorable is a tortilla made of corn and blue potatoes filled with avocado cream and goat, and a dish featuring strips of beef heart with kimchi and chimichurri. The food is a stark contrast to the predictability of the Queen, Katrina & The Waves and Billy Joel tunes polluting the ambience, but dining at Kamai never gets boring. It's a casual setting (to the point that the diners are almost exclusively more formally dressed than the waiters) and the thoughtful menus and electrifying flavour combinations make you love Kamai more and more each visit.
The small forest village of Annas lies less than a hundred kilometres from Riga. It hosts a design hotel of the same name, as well as the Vannas spa ("Bath"), the Kannas restaurant ("Jug"), and that's about it. Nevertheless, Annas is a historically important village in Latvia. It used to surround a luxurious manor where Garlieb Merkel, famous Latvian intellectual and activist, served as tutor. Not much is left of the manor nowand the modern design hotel attempts to conserve the remnants and reconcile them with modernity. And that is exactly what the hotel's restaurant, Kannas, does with local food. First comes a hefty loaf of bread, fried in lots of grease. It cannot - and does not - get more rustical than that. The food represents extremely modern Latvian cuisine with some European nuances. The herbal cream of fennel soup is served with bone marrow from local cattle, salty-sweet French Charolais cheese, and crunchy almond chips. The langoustine comes with local forest mushrooms and pumpkin. The bread brings your attention back to the origins ofitall. Local color isaddedby bittersweet Raiskumietis village beer, brewed by a traditional recipe, and Ligatne fruit wines, all brewed practically at a stone's throw away from the restaurant, at the same Gauja region. And if those seem too extreme, it is always possible to reach for a good old Chablis or Amarone.
The white farmstead is a little hidden away but guests have been finding their way to Karlaby Kro for more than ten years, to enjoy their luxury weekend packages with romantic dinners and swim in the large, heated indoor pool. After a several-year slump during which owners Sophie and Pär Bonér sold the place in order to run a hotel in the U.S., they have now bought back their life's work and everything is back to normal. In the foyer candlelight spreads a welcoming glow over broken-in leather sofas and, if it is slightly damp outside, the fireplace crackles in the corner. In the equally cosy dining room you sit comfortably on floral upholstered chairs and look out over the hotel garden's greenery. A new chef has command over the pots and the creative dinner menus are worth a trip even for those who do not stay overnight. Here seasonal ingredients take the lead, which could mean a yummy amuse-bouche of lamb sausage and cheddar cheese cream followed by a perfectly seared foie gras with pumpkin cream, and a mini blood sausage with apple and hazelnut foam. Thyme-braised pointed cabbage and blackened leek might accompany main dishes like venison and wild duck, cod and halibut. Among the desserts you'll find elderberry mousse with smooth Jerusalem artichoke ice cream and citrus notes from lemon curd that are hard to forget. The selected wines are a thoughtful mix of Old and New World, which means that the dessert wines come from a vineyard on Long Island as well as from a chateaux in southern Bordeaux.
Kolonialen Bislett is only a Thorkildsen/Hattestad javelin throw away from the Bislett sports stadium, but there is not much space for physical performance once inside the tiny and often packed restaurant. We sit shoulder-to-shoulder here, which is cosy, and suits the relaxed and laid-back atmosphere, but it can get a bit problematic when you must stop eating to avoid a close encounter with a passing waiter. The menu options are limited: a selection of six starters meant to share followed by a range of three main courses and a couple of cheeses/desserts. All our three starters arrive at the same time, reducing our free table space to zero. They all look so delicious that our expectations rise at once and are mostly met, especially when it comes to the perfectly textured beef tartare with mustard and pine powder topped with crunchy breadcrumbs – it goes straight onto our tartare top-five list. The low-temperature-dried egg yolk with cauliflower, hazelnuts and coriander is another hit, though it lacks a bit of acidity or resistance. The croquettes with anchovies could have been even more fluffy and the fried cabbage leaves a dry sensation on the palate, but the anchovies and the lovage in the mayo give the dish a nice edge. Our own suggestion of white wine is professionally swopped for a very well-suited bottle of Arbois. The wine list is not overly long but well selected, with a little bit of everything – including a glass of Crozes Hermitage which, as promised, nicely accompanies the pork serving with samphire, glazed onions and horseradish crème. The latter dish scores high on the yumminess scale but the last bites are almost too much and could have used something to freshen it all up. The same goes for the carrot ice cream with crème anglaise, coffee and malt syrup, and tarragon oil, but we surrender to the perfect texture of the ice cream and the integration of all the flavours into a delightful whole. If not a gold medal, the Kolonialen performance is at least worth a place on the winner's stand.
Köksbaren once again occupies a position on the forefront of Umeå's restaurant scene. Year after year they continue tirelessly to perform at the highest level. Their success is a result of genuine and generous hospitality, timing from arrival to finish, and of course, excellent food. The kitchen aims for constant innovation and an appreciative clientele eagerly encourages the chefs. They take every opportunity to serve locally produced greens and exclusive fish – even if the deliveries are so small that they only last the weekend. If a complete three-course meal feels like a lot, why not share a plate of Spanish ham cured 18 months that melts in your mouth? Tonight's "variation on pig" consists of a perfectly combined trio of slow-baked neck, sirloin and sausage. A potato and goat's cheese tartlet is served with an IPA from nearby Beer Studio. Caboom! Thanks to the creamed roasted corn with brown butter, sweet music emerges from the vegetarian dish of grilled pointed cabbage. A sweet Brännland's ice cider fits perfectly as a conclusion, that is, if you opt to bypass the lemon and liquorice crème brûlée. The staff make sure that you get exactly what you want and without delay.
The moment you're inside the door you realise that they know what they're doing here. This is France, in Helsinki. La Maison is a serenely calm, comfortable and cosy restaurant that is oh-so-stylish without having to shout about it. They have only been up and running for a year and a half, but Madame knows her stuff because she ran a similar eatery before. She says she planned to retire but wasn't able to, so she made a comeback that many have welcomed. The menu stems from the wines she favours at any particular moment. When we visit it's all about Languedoc, and the chefs have come up with matching fare – like the pretty lamb pastrami dish with onion, shiitake, shallots and sundried tomato that works nicely with a 2014 red Saint-Chinian from Château Bousquette. We switch to a white Le Clos du Serres for the parsnip soup, which is just a tad too thick. The atmosphere is soft and laid-back. Although Helsinki is a long way from Finnish Lapland, we are treated to wild trout from right up north plonked in beurre blanc, accompanied by vegetables that are so green they look Photoshopped. We're sure the proposed 2015 Les Agrunelles from Mas Haut Buis is a match made in trout heaven. The cheeses include a heady brie from Normandy, a goat's cheese that grows into rock-steady flavour, and a Roquefort that's sexed-up with the wine pairing, a port-style Rivesaltes Grenat. The soundtrack of the evening is, as you would expect, French chansons, with the occasional guest appearance by Melody Gardot. Yes, La Maison is a consummate Francophile, and we wouldn't have it any other way.
At the top of the Ounasvaara Ski Centre chair lift in the middle of the forest sits Sky Hotel. It's a quaint little place in need of a facelift with paint chipping off the walls and a lot of stairs everywhere. Inside is the Panorama Restaurant, built on three levels with floor-to-ceiling views on three sides. The interior is simple, inviting nature in. When the food starts arriving our focus shifts to the works of art on the magnificent bowls and plates designed by Finnish artist Anu Pentik. Award-winning Chef Roope Kotila uses reindeer, fish, spruce, mushrooms and vegetables from nearby. Arctic char is crisply grilled and surrounded by fans of steamed, charred and fried leeks on a bed of spinach with a buttermilk sauce and sweet lemon curd foam. The slightly smoked reindeer tartare comes on a round slab of wood. It's covered in petals of pickled red onion with pungent little bombs of dried capers that explode in your mouth. This creamy, smoky dish is paired with Little Beauty, a New Zealand pinot noir aptly named for its alluring fruity spice. It fills in the gaps, complementing every bite. The main course of pink-roasted reindeer fillet and barbecued reindeer rib-eye is paired with a bold California zinfandel. The dish is rich with a hint of wildness and the jammy and full-bodied wine is reminiscent of Christmas. Just when we think it's over, after a heady blueberry cake with liquorice sorbet and chocolate pudding, they surprise us with another sweet, this one topped with an intriguing mushroom cream. The menu is thoughtfully composed and the beverages are curated to such a degree that the water comes from a subterranean source in Lapland. The service staff can read your mood like a book and tell stories if they see you want to listen. There is no sommelier; the crazily spot-on pairings are decided on collaboratively. Only one complaint: no aurora borealis to sprinkle more magic throughout the velvet skies.
A beloved Helsinki institution is back after a renovation that kept it closed for more than a year. The enormous venue called Lasipalatsi, meaning "Glass Palace" has been returned to its former 1930s glory. Many original details, like the furniture, lights, and colour scheme, are back. Lasipalatsi will be part of an entirely new and innovative art museum, Amos Rex, which has been constructed underground and is supposed to open in 2018. The menu has many familiar elements but the classics have been given new pondus. Vorschmack, which consists of minced lamb, minced herring, and tomato and is braised for hours, retains its place as a starter here together with baked potato. Zander à la Mannerheim, the war hero's favourite dish, can be found in many restaurants in town, but some connoisseurs consider Lasipalatsi's version of the perfectly crisp-fried fish, creamy mushrooms and horseradish braised in butter to be the best. Local wild fish has its place on the menu, now in the form of lake perch with asparagus risotto. The desserts have a new finesse. Domestic wild berries, for instance, might come in the form of a sea buckthorn sorbet with some Moscato d'Asti poured over it. Traditions are observed here and they sell thousands and thousands of pancakes during blini season. In springtime asparagus dominates the menu. Since the restaurant has only recently reopened and many of the staff are new, the service still needs some polishing. That said, their knowledge of wines is evident and there is no doubt that they want the best for their guests.
White Guide Nordic
With over 100 Masters Level restaurants, the Nordic countries offer a wide variety of excellent culinary experiences. The Top 30 are all at the Global Masters level and they include some of the best restaurants in the world.


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Hello there. I normally don't post on Tuesdays but I did a video last night walking through the retiring soon catalogues and I thought that everyone will benefit from going page by page to see what will retire or carry on into the new publication. A lot of bundles are being retired…bundles equal 10% savings. I encourage you to consider watching this video with your catalogue in hand to see if you want any of the items that are being retired or carrying over. The thing is, when the bundle goes so does that 10% discount and that irks me if I just paid more money for something than I need to.
The next YouTube live is scheduled for June 3 when the catalogue goes live. I had a lot of fun doing this one and the next one is sure to be a blast.
Here is the video, thank you for your time and I hope you have fun.


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- Site investigations will be largest offshore pre-construction works to date
- Fugro contracted to map seabed and sub-seafloor conditions to aid foundations design
innogy's Triton Knoll Offshore Wind Farm is set to begin its most extensive offshore programme of works to date with Fugro's UK-based marine site characterisation group taking the helm.
The team of technical specialists at Fugro GB Marine will lead a programme of seabed and sub-seafloor investigations on behalf of Triton Knoll, with three vessels operating out of the Humber.
Another local firm, PMSL, will also provide guard vessel services for the duration of the works, ensuring the survey areas remain safe and clear at all times.
It's the first major offshore activity for the 860MW(1) project since its successful bid into the Government's latest Contract for Difference (CfD)(2) auction in September and after innogy, one of the world's leading offshore renewables companies, acquired former partner Statkraft's shares in the wind farm to become sole owner.
Andy Barwise, Triton Knoll Principal Geotechnical Engineer, said: "We're delighted to be taking our first steps into UK waters so soon after our successful CfD bid, and very pleased to have Fugro at helm of this important stage of the project.
"This programme of site investigations will aid our detailed design work, and marks a critical stage in our preparations for offshore construction, currently expected to begin in 2020. These site investigations will be key to the production and installation of the 90 monopile foundations, currently being designed by UK firm Atkins on behalf of main contractor Smulders Sif Steel Foundations JV , and which will support the most powerful and efficient wind turbines currently on the market."
Triton Knoll is now entering an exciting phase, with a CfD secured and all of its Preferred Suppliers on board and collaborating towards the delivery of the project's business plan.
Under a circa £3m contract, Fugro will operate three vessels out of the Humber, supported by technical teams from the company's Wallingford headquarters. The full package of geophysical and geotechnical investigations will involve the mapping and testing of the seafloor and sub-seafloor conditions and borehole testing to a depth of up to 50metres, at the locations of all 90 turbines and 2 offshore substations. It will also look at conditions around the export and inter-array cable locations.
Tony Hodgson, Fugro's Global Product Manager for Renewables said: "We are pleased to be involved in this strategically important project. Our delivery of accurate, reliable data will not only support innogy's decisions in the development process but will help to ensure the long-term, safe operational performance of this facility."
Triton Knoll is an innogy-owned offshore wind farm, and has a planned installed capacity of 860MW capable of supplying the equivalent of over 800,000 UK households per year, with renewable electricity.
The project was awarded a Contract For Difference in September 2017, and expects to trigger a capital expenditure investment of around £2billion into much needed UK energy infrastructure. This will enable the delivery of some of the lowest cost energy generation for UK consumers.
It is now progressing towards a financial investment decision likely in 2018 with full onshore construction starting shortly after, and offshore construction starting in 2020. First energy generation could be as early as mid-Q1 2021, with the project expecting to begin commissioning in 2021.
For more information about Triton Knoll Offshore Wind Farm, please visit: www.tritonknoll.co.uk
|Media Contact
|Mark Fleming
Triton Knoll Communications Manager
|Vicki Griffiths
Senior Project Manager, Fugro
Editors notes
Triton Knoll is 100% owned by Innogy Renewables UK Ltd (innogy).
(1) Energy Generation
It is estimated that the average annual generation expected at the site could be equivalent to the approximate domestic needs of an expected minimum of 800,000 average UK households.
Energy predicted to be generated by the proposal is derived using wind speeds monitored in the local area and correlated with long term reference data. The energy capture predicted and hence derived homes equivalent figure may change as further data are gathered.
Equivalent homes supplied is based on an annual electricity consumption per home of 4100 kWh. This figure is supported by recent domestic electricity consumption data available from The Digest of UK Energy Statistics and household figures from the UK National Statistics Authority."
(2) CFD award and consents
Triton Knoll was awarded a Contract for Difference on Monday 11 September 2017.
In July 2013, the Secretary of State granted consent for the offshore array element of the project (turbines, offshore substations, inter array cables etc). In September 2016, the Secretary of State also granted a Development Consent Order (DCO) for the Electrical System (ES) which connects the power generated from the offshore array into the national grid onshore. The ES consent includes the offshore export cable, the onshore underground export cable, an intermediate electrical compound at Orby, and a new substation at Bicker Fen, ultimately ensuring the delivery of energy potentially into an anticipated 800,000 UK homes once the wind farm is fully operational.
innogy SE
innogy SE is Germany's leading energy company, with revenue of around €44 billion (2016), more than 40,000 employees and activities in 16 countries across Europe. With its three business segments Grid & Infrastructure, Retail and Renewables, innogy addresses the requirements of a modern, decarbonised, decentralised and digital energy world. Its activities focus on its
23 million customers, and on offering them innovative and sustainable products and services which enable them to use energy more efficiently and improve their quality of life. The key markets are Germany, the United Kingdom, the Netherlands and Belgium, as well as several countries in Central Eastern and South Eastern Europe, especially the Czech Republic, Hungary and Poland. In renewable power generation, the company is also active in other regions, e.g. Spain, Italy and the MENA region (Middle East, North Africa), with a total capacity of 3.7 gigawatts. As a leader of innovation in future-oriented fields like eMobility, we are represented in the international hot-spots of the technology industry such as Silicon Valley, Tel Aviv, London and Berlin. We combine the extensive expertise of our energy technicians and engineers with digital technology partners, from start-ups to major corporates. With planned capital investments of around €6.5- €7.0 billion (2017-2019), we are building the power market of the future and driving forward the transformation of the energy market.
With an installed capacity of more than 900 megawatts in offshore wind and with over 1900 megawatts in onshore wind, innogy is one of the major operators in Europe. We plan, build and operate plants to generate power and extract energy from renewable sources. Our aim is to take the expansion of renewables in Europe further in the short term, both on our own and working with partners. We believe that working together in this way is the key to making the energy transition a success. Currently, we are particularly strongly represented in our home market, Germany, followed by the United Kingdom, Spain, the Netherlands and Poland. At the moment we are focusing on continuing to expand our activities in onshore and offshore wind power. We are also looking at entering new markets and technologies, such as large-scale photovoltaic plants.
Further information: www.innogy.com
Fugro is the world's leading, independent provider of geo-intelligence and asset integrity solutions. Fugro acquires and analyses data on topography and the subsurface, soil composition, meteorological and environmental conditions, and provides related advice. With its geo-intelligence and asset integrity solutions Fugro supports the safe, efficient and sustainable development and operation of buildings, industrial facilities and infrastructure and the exploration and development of natural resources.
Fugro works around the globe, predominantly in energy and infrastructure markets offshore and onshore, employing approximately 10,500 people in around 60 countries. In 2016, revenue amounted to EUR 1.8 billion. The company is listed on Euronext Amsterdam.


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A Frenchman was crossing the desert with an Arab guide. Day after day, the Arab never failed to kneel on the burning sand and call upon his God. At last, one evening the unbeliever said to the Arab, "How do you know there is a God?"
The guide fixed his eye upon the scoffer for a moment and then replied: "How do I know there is a God? How did I know that a camel and not a man passed last night? Was is not by the print of his hoof in the sand?" And pointing to the sun whose last rays were fading over the horizon, he added, "That footprint is not of man."


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Some Of Hollywood's Richest Celebrities Have Just Revealed Their Wealth
Hollywood is home to some of the richest and most famous people in the world. Tourists may get excited to see their favorite actors driving downtown or eating in a cafe when visiting Tinseltown. Celebrities are human, too, even if their wallets weigh a bit more than ours.
For years they have made us laugh, cry, think, and learn. Over the decades, these folks have earned millions, and today we get to find out just how much money they've made over the years.
J.K Rowling – $54 million
The Harry Potter author can basically sit back and do nothing and still earn tens of millions of dollars a year. Her 2018 income saw a drop considering there wasn't another book to promote, but she's sitting on a bunch of other property.
Films like the Fantastic Beasts franchise and Harry Potter and the Cursed Child on Broadway keep money flowing into her pockets. It's enough to keep hundreds of millions in the bank. Are you looking forward to a new Fantastic Beasts film?
Dave Chappelle – $75 million
Dave Chappelle has been around since the 1990s with 'The Dave Chappelle Show' and has been making audiences laugh ever since. He took a short, unexplained, break from the limelight but it hitting back nowadays with new Netflix specials and stand-up comedy tours.
His reappearance into public life is a feat in itself – rarely can celebrities successfully come and go from people's attention. Chappelle managed to win back audiences and enjoys his multi-million fortune with many of his family and friends.
Will Ferrell – $80 million
The chances are that you have quoted at least one of this funny guy's famous one-liners. The Saturday Night Live alum has appeared in classics such as Anchorman, Zoolander, Step Brothers, and Starsky and Hutch. His performance in Elf helped him reach his $80 million fortune and has no plans of slowing down.
For 20 years Ferrell has brought smiles to our faces with his relatable characters and funny situations. As well as performing for our hearts, he also writes and produces material in Hollywood.
Ricky Gervais – $80 million
British funnyman Ricky Gervais has built a career around his deadpan and sarcastic persona he applies to basically all of his work. Hey, if it ain't broke don't fix it – right? He never hesitates to bring Hollywood down to Earth with him, as witnessed in his brutal hosting turns for the Golden Globes.
He claims that his failed pop career in the 1980s and his subsequent fame and wealth in his later years has helped him maintain a somewhat humble lifestyle and outlook on life.
Jon Stewart – $80 million
A voice like Stewart's has been an essential part of American culture and commentary for 20 years. His cutting analysis of politics and life has shown his comic ability and charisma. The guy isn't the top of the list, but he has proven to be invaluable with his ability to make us laugh through the madness of the day-to-day.
The commentator actually retired from The Daily Show on Comedy Central in 2015, but it hasn't stopped him being a loud and vocal critic of modern-day America.
Kevin James – $80 million
Perhaps one of the more surprising entries on this list, Kevin James has made a successful career around his irreverent film roles and television sitcoms. You may know him as the star of The King of Queens, Paul Blart: Mall Cop, or frequently partnering with his longtime friend Adam Sandler.
Just how successful would James be without support from his community in Hollywood? It's hard to tell, but networking is a talent, and this guy clearly has a lot of it.
Rihanna – $90 million
With smash hits like Umbrella, Unfaithful, and Disturbia, it's no wonder that Rihanna has become one of the biggest names in the music industry.
Her Barbados routes inspire her unique talent in songwriting and performance, as she travels the world performing to thousands of people each night. She is now entering the film industry with performances in 2018's Ocean's 8.
Bob Saget – $100 million
He may have built a strong reputation as America's Dad with his roles as Danny Tanner in Full House or the host of America's Funniest Videos, but Saget is actually known for his wicked sense of humor.
He even appeared a twisted version of himself on HBO's Entourage which highlighted some of this more provocative behavior and attitudes. His $100 million fortune was built from years of dedicated television appearances, as well as outside investments in different ventures outside of television.
Bruno Mars – $100 million
Last year, Bruno Mars earned a massive $100 million for his 24K Magic World Tour. To date, it has been one of his biggest tours and paydays of his entire career. After a massive six Grammy wins for his new album, Mars is currently residing and performing in Las Vegas.
For years, Bruno Mars has been behind some of the biggest hits of the generation. These include Uptown Funk, 24K Magic, and the upcoming Please Me. Do you like his music?
Jeff Foxworthy – $100 million
This name might not garner a lot of attention right away, but Jeff Foxworthy has been an active commentator on American issues and culture since 1982. As a stand-up comedian, author, television star, and radio personality, he represents some of America's most loved blue comic voices.
He is part of the Blue Collar Comedy Tour, which also features Lary The Cable Guy, Bill Engvall, and Ron White. HIs phrase, 'you might be a redneck if…' became an iconic staple of his career which he shared with audiences around the country.
Kevin Hart – $120 million
Relatively young for the list, Kevin Hart has proven to be one of the hardest-working actors in Hollywood today. He has managed to build an entire empire around his character and persona that works perfectly in the 'buddy' comedies in which he stars.
His large fortune is particularly impressive due to his quick journey – only starting a career in 2001 and getting his own specials in 2009. His filmography is impressive, often hitting at least two commercial releases a year.
Jeff Dunham – $120 million
Dunham's act is one in a million, which is maybe a contributing factor to the large fortune he has amassed over the years. His ventriloquist act has been seen and enjoyed all over the world due to its global appeal and satirical nature.
There aren't many people who have achieved his level of success through the bizarre act, but he's captivated audiences since 1976. As well as his stage shows, he collects an income from DVD sales, television appearances, and voiceover work.
Dwayne 'The Rock' Johnson – $124 million
It seems that The Rock is everywhere you look these days – and trust us, that's the way he likes it! After one of his most successful years as an actor, Johnson reportedly earned $124 million last year alone.
Don't expect The Rock to disappear anytime soon. He's one of the hardest-working actors and producers in Hollywood: look out for Fast & Furious: Hobbs & Shaw, Jumanji 2, and Black Adam.
Ray Romano – $130 million
Another celebrity who enjoyed his own show, Everybody Loves Raymond helped elevate Romano's career to a household name. As well as acting in front of the camera, he is known to lend his talents for writing, producing, and directing gigs.
Ray Romano has one of the most easily-recognizable voices, which has been lent to Ice Age – a billion-dollar animated franchise spanning films, games, shorts, and television specials. As one of the highest-grossing media franchises of all time – $6 billion to date – Ray Romano racks up the royalties!
Steve Harvey – $140 million
I'm sorry, have we made a mistake? This iconic American chat show and game show host has made audiences laugh for years with his hilarious attitudes and repertoire with guests. He hosts Family Feud and The Steve Harvey Show, as well as the memorable Miss Universe Pageant where he famously called the wrong winner.
He often stirs up controversy by claiming to 'help women become more dateable' by investing in a dating app, and suggesting that no one would want to Asian men.
Taylor Swift – $150 million
At the young age of just 28, Taylor Swift has become an iconic addition to the music industry. She has transformed from a young country singer to a pop icon with millions of followers on social media and selling out concerts around the world.
She was famously apolitical until October 2018 when she came out as a Democrat. There's a big future for this young pop star as the years go on, with the potential to last for decades.
Jennifer Aniston – $150 million
She made herself a household name as one of the stars of Friends. Today, Jennifer Aniston has remained an important figure in Hollywood and racking up a $150 million fortune in the process.
Since the show finished in 2004, Aniston has had one of the more successful post-Friends careers, appearing in multiple films and TV shows. There's no sign of slowing down for everyone's best Friend.
Julia Roberts – 150 million
If you saw a romantic comedy in the 1990s, the chances are you saw a Julia Roberts film. She headlined classic films such as Pretty Woman, Notting Hill, and My Best Friend's Wedding.
She spent the following decades starring in multi-million franchises and earning an Oscar for her work. With a talent for choosing strong projects, there's barely a bad Julia Roberts film out there.
Ryan Seacrest – $75 million
Ryan Seacrest may not be hosting iconic shows like American Idol anymore, but that doesn't stop him from earning tens of millions of dollars each year. As a producer on Keeping Up With The Kardashians, he has enough to keep him afloat for a while.
A contract was renewed for Seacrest to host a American Idol reboot. The multi-year deal is reported to be worth more than $10 million, so he won't be leaving our screens any time soon!
Dr. Phil McGraw – $77.5 million
This talk show host has one of the most-watched syndicated shows on TV. On top of his famous appearances on Dr. Phil, he is also the executive producer of shows like The Bull, Daily Mail TV, and The Doctors.
Dr. Phil is not a practicing doctor, but that didn't stop him from cofounding Doctors on Demand an app to connect people with medical professionals. Just last year, he made $77.5 million, which is not bad at all!
Robert Downey Jr. – $81 million
This Marvel star is having quite the year, what with two of the biggest superhero films hitting cinemas. In 2017, the Iron Man star made $15 million for 10 minutes of footage in Spider-Man: Homecoming. On top of that, he was the star of 2018's Avengers: Infinity War.
Robert Downey Jr.'s position as Marvel's flagship character has resulted in quite a fortune. The star can bow of the franchise with this year's Endgame and never work again – although we hope he comes back soon!
Katy Perry – $83 million
Just last year, American pop sensation Katy Perry made an impressive $83 million. She's one of the hardest-working people on the list, with a myriad of live performances earning her $1 million a night!
When she's not touring the world performing her greatest hits, Katy Perry is also a judge on ABC's American Idol, which apparently got her an extra $20 million in the bank. Not a bad year for this pop star. We can't wait to see her 2019.
Conan O'Brien – $85 million
Hollywood's funniest red-headed comic has made a name for himself for dipping his toes in all the right places to leave a cultural impact lasting generations.
He was originally one of the writers for The Simpsons back in the 1990s when it was considered in its 'golden age', and has spent the latter part of his career in front of the camera. With his boyish but charming personality, it's easy to see how he has racked up such a high worth.
Chrisitano Ronaldo – $108 million
What do you expect from the world's best football player? Last year, Chrisitano Ronaldo made a somewhat modest income of $108 million. This is peanuts compared to all the additional contracts and sponsorship deals he has.
The player has a lifetime contract with Nike, expected to be worth $1 billion. As well as that, Ronaldo has an array of other deals such as EA Sports, Herbalife, and American Tourister. He can promote these companies to his 322 million social media followers.
Ed Sheeran – $110 million
You've probably cried about an ex-partner to an Ed Sheeran song this year. If you have, then he wants to thank you. You, along with millions of other heartbroken fans around the world, have helped Ed Sheeran earn $110 million this year.
The British singer has garnered billions of streams on music services due to his wildly popular hits like Shape of You and Perfect. At only 28 years old, the singer has a long and fruitful career ahead of him.
Drew Carey – $165 million
Drew Carey has been on our screens since 1985 and has been the face of shows such as The Price is Right and Whose Line Is It Anyway? Before his entrance into the television space, he served six years in the United States Marine Corps and ranked as a sergeant.
What started as a turn to stand-up comedy has grown to somewhat of a media empire for Carey, whose face and name is now synonymous with laughter, improvisation, and family values.
Seth MacFarlane – $200 million
Seth MacFarlane has created some of the most iconic cartoons in recent years, such as Family Guy, American Dad, and The Cleveland Show. He is a writer, creator, voice actor, and songwriter whose multi-talented skills serve him on and off screen.
He famously overslept and missed his flight on 9/11, showing that the universe clearly had greater plans for him. It's amazing he can see the funny side of life, but we are enjoying it nonetheless. Here's to the next season!
Julia Louis-Dreyfus – $200 million
She's proven to be one of the funniest women ever in comedy. Julia Louis-Dreyfus has amassed a $200 million fortune with her work on shows like Seinfeld and Veep. Her career started when she landed a gig on Saturday Night Live in the mid-1980s and has been going strong ever since.
Even though she comes from a family worth billions, it never stopped her from working hard and achieving success in her own right. This year, she overcame a harsh battle with breast cancer.
Britney Spears – $220 million
Hit us baby, one more time! Britney Spears jumped onto the scene 20 years ago with her smash hit which propelled her to worldwide fame basically overnight.
We all know that Spears has faced her own personal challenges, including a public meltdown in 2007, but she has once again shown herself to be the Queen of the Comeback. At 36, she has many decades left to entertain her fans.
Trey Parker – $300 million
Another cartoon creator who leaves an impact on American culture, Trey Parker co-created South Park with Matt Stone. Now in its 22nd season, the show continues to offer a scathing look at current events and world news though mischievous young school boys.
Although a registered Republican, Parker has been unabashedly libertarian in his criticism on both the left and right learning cultures within the US. The duo also found success with films like Team America: World Police and the Broadway hit Book of Mormon.
Jay Leno – $350 million
The late-night hero with a history as long as his chin, Jay Leno has wowed audiences with his commentaries for years. Following his start in stand-up comedy in the 1970s, he had a 25-year career as host of The Tonight Show with Jay Leno.
As a veteran of talk-show hosts, he often makes appearances on other shows including his former one, now with Jimmy Fallon holding the fort. He wasn't without his criticism – many in Hollywood call him a 'bully'.
Beyonce – $350 million
Who runs the world? Girls! Who runs the girls? Beyonce. The Destiny's Child alum has proven time and time again that she is worthy of the throne on which her fans place her.
She can sing, dance, perform and is a genuinely nice person. As one half of the power couple with Jay-Z, her fortune is no short feat. No signs of slowing down for this singer.
Ellen DeGeneres – $360 million
\It appeared that being a chat show host pays! Ellen is currently the richest female celebrities in Hollywood with her syndicated chat show The Ellen DeGeneres Show and appearances as the forgetful fish Dory in the Pixar Finding franchise.
DeGeneres made history as coming out as gay on her 1990s sitcom Ellen, even though this had a problematic impact on its viewing figures. Today, she keeps crowds cheering and audiences laughing from her famous couch. Since 2008, she has been married to actress Portia de Rossi.
Kim Kardashian – $350 million
Kim Kardashian was already in the perfect position before launching her own cosmetics company in 2018. Promoting to an audience of hundreds of millions, KKW Beauty made $100 million in revenue in its first year.
This, as well as her lucrative deals to take part in reality TV, makes Kim Kardashian one of the richest women in Hollywood. She is currently taking the Bar and aims to become a lawyer in 2022. Her next mission is to help with Criminal Justice Reform.
Judy Sheindlin (Judge Judy) – $400 million
You may have heard of a little show called Judge Judy? It's been on American televisions for a staggering 22 seasons and watched by 10 million people every day. In 2017, she sold the rights to her extensive library of footage for nine figures.
This means that the judge has a total worth of roughly $400 million, due to rights and syndications of her wildly successful show. In 2017, Judy Sheindlin earned her third daytime Emmy.
Adam Sandler – $400 million
Amazingly, Adam Sandler is worth $400 million. The same actor who dresses up as his twin sister and plays a mentally challenged son of the devil has been making a very particular and loyal group of fans laugh for 25 years.
He makes comedy stupid – and people appear to appreciate him for it, too! As well as acting, Sandler writes, produces, and directs: making him one of Hollywood's most connected and powerful players today. He owns Happy Madison Productions – often releasing wacky comedies for widespread audiences.
Floyd Mayweather – $550 million
This famous boxer missed out on the list in 2017, but the following year proved good for him. His August 2017 fight with Conor McGregor was streamed live from Las Vegas and brought in hundreds of millions for the athlete.
This makes him one of the wealthiest people in Hollywood today. There's absolutely no doubt that he can now relax for a few years before picking up a brand new hobby or business venture.
George Clooney – $700 million
This Hollywood actor had an impressive year that led to him making more than any other actor last year. After selling Casamigos, his tequila company, George Clooney took home hundreds of million of dollars.
It appears that he'll be able to sit back and relax now, considering he's a relatively new father to young twins. It must be great to know you can sit back and relax the rest of your golden years!
Kylie Jenner – $1 billion
Recently, Kylie Jenner became the youngest 'self-made' billionaire – knocking Mark Zuckerberg off his throne. Fans have been keeping up with the star through her television appearances and many businesses. It appears that her fans can't get enough of the 21-year-old.
After joining the billionaire's club, Kylie has been enjoying her family life. She shares her first child with Travis Scott and the two were recently spotted at Coachella.


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The holidays are when friends and family seem to spend the most time together. If you're hosting guests who are coming from out of town you want to be sure they are comfortable in your home- it's their home away from home for the holidays, after all! Think about when you are traveling and staying with friends or family. It's not always easy to feel comfortable when you are out of your element, so it's important to take a few extra steps to ensure your guests feel relaxed and right at home. They will be so appreciative!
Holiday Guest Prep
Make sure your guest's room or space is clean and tidy. Change the linens, fluff the pillows in the dryer with a dryer sheet for a bit so they smell "refreshed," and have an extra blanket in case they are chilly at night. You should have two pillows per guest, preferably one soft and one firm for each guest.
If you don't have a dedicated guest room, but your guests will be staying in one of your bedrooms, make sure it is tidied up and organized. Be sure to clear space in the closet and offer a dresser drawer or two, or provide a luggage rack, so guests can organize their clothing.
Head over to Fox Hollow Cottage for more tips!
Comforts of home: I like to leave guest towels on our guests' bed because then I know for sure the towels they use are in good shape. A basket with some essentials they may have forgotten and access to your wifi is also nice to have on hand. In addition to toiletries, water bottles, a few snacks & ibuprofen are also a nice gesture. If it's Christmastime, Christmas cookies are a great idea!
Visit HappyGoLucky for more tips!
Be sure to set out current magazines, interesting books and instructions on how to work the TV so guests can feel at home relaxing in their room for a bit. Not everyone likes to be "involved" 24 hours a day, so be sure your guests can escape for a bit if they need a break from your household.
Be sure to provide your guests with some household information – specially if there will be times you are not home with them. This can include how to work your coffee maker, wifi information, where the first aid supplies are, how to work tv's, how to work the washer & dryer, the names of some stores in the nearest shopping area so guests can find them using their smartphone maps, and where to find snacks, coffee, etc. Also be sure your home address is posted in a prominent area just in case there is an emergency.
Real Simple (my favorite magazine!) has a great article on How to Make a Guest Welcome Kit that is worth a quick read.
If your guests are staying for an extended time and you won't always be home, put together a list of local attractions, museums, restaurants and other things to do to keep them entertained.
If you're hosting over the holidays, give their room some holiday touches to make them feel a little more at home. Sometimes it's hard for people to be away from home over the holidays. A holiday pillow on the bed, a stack of faux gifts wrapped nicely or even holiday colored fresh flowers are a great extra touch that doesn't cost much and will be greatly appreciated.
Pretty easy, right? Your guests will love that you took a little extra time to make sure their stay is a comfortable one- it's also a great way to reinforce that you are so happy to see them and host them in your home! With these extra touches your guests are sure to feel right at home for the holidays.
If you would like more holiday ideas, be sure to take a look through our Gifts and Christmas boards on Pinterest! There are hundreds of ideas from other great bloggers.
Ready for more holiday inspiration?
Check out our Holiday and Seasons section on the blog for more ideas! You'll find our 10 Christmas Mantles (+bonus decorating hacks!) post and also our Winter decor post – Decor to Last the Whole Season!
And don't forget to start planning your dinner menu! These 10 side dishes are perfect for Christmas dinner AND you can make them ahead of time. ?