Friday - - Editor’s Letter - Natalie Long Edi­tor nlong@gulfnews.com


laughed out loud in the of­fice this week – more than usual, the Fri­day team is pretty hi­lar­i­ous – when I read Shel­ley von Strunckel’s pre­dic­tion for my star sign, in this week’s half-yearly horo­scopes spe­cial.

I love to read horo­scopes, send a pic­ture of the spook­ily ac­cu­rate ones to my mum, so we can agree on how spook­ily ac­cu­rate it is, read my other half’s star sign, then promptly start think­ing about my next meal. It’s not be­cause they are horo­scopes, per se – if a friend gets me to read a self-help book, the ad­vice stays in my brain for as long as it takes Face­book to come up with an ar­ti­cle about a weird food mash-up that no­body asked for. My brain’s wired to re­mem­ber more about crotil­las than Capri­corns.

That said, Shel­ley’s eclipse take­aways nailed it this week. Next month will see two eclipses, which have their own im­pact on astrol­ogy. On page 22, Shel­ley breaks down what that means for you, and gives her guide for love, life and money for the next six months (yes, the year is half over, sigh).

If, like me, you have a short-term men­tal fo­cus but a long-term hunger for new foods, take a look at Arva Ahmed’s food plan for the next three months on page 55. It does re­quire com­mit­ment – sort of like the kind gym train­ers usu­ally ask you for. Get­ting out of your com­fort zone. Get­ting your heart rate up.

Well, that is if the thought of un­cov­er­ing new food spots gets your pulse rac­ing (guilty; see the Chi­nese chick dumplings below). Arva shares three strate­gies for mak­ing the most of the sum­mer months by ex­plor­ing parts un­known – a cui­sine you’ve never tried, a neigh­bour­hood you’ve never eaten in. Open your mind and your stomach, and share your find­ings with us.

In this week’s Sto­ry­tellers, read­ers wrote in to tell us how they avoid food waste, shar­ing recipes and hon­esty about the re­al­ity – we’re all a bit guilty of it. The recipes look so good, you might find your­self pur­pose­fully mak­ing left­overs (hello, lemon rice!). It’s on page 8.

There’s more fab­u­lous food on page 48 in our choco­late cook­ing spe­cial, and the best part is the recipes are so quick and easy, you don’t even have to turn on the oven to cook this week’s cover!

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