Friday - - Editor’s Letter -

Have you ever in­vented any­thing? Or just had a re­ally good idea for some­thing and got­ten it made? I think I’ve had a few good ideas – it’s kind of my job – but they are mostly for sto­ries. Once, though, I came up with some­thing that I know would have made me mil­lions, if I’d got­ten off the couch and mar­keted it. It’s not ground­break­ing or some­thing you’d have to be a Nasa sci­en­tist to think of; I just won­dered why they never sold wa­ter in car­tons, like juice or milk. Mostly be­cause I thought it would be eas­ier to drink out of while driv­ing. Yeah, well, some­one else has done it, con­grats to you, I hope you like flying around in your pri­vate jet now. Moral of the story is, if you’ve got an idea, read Mike Peake’s in­ter­view on page 30; he chats to a man who comes up with new things for a liv­ing, and sells them for frankly un­be­liev­able amounts of moolah. He got $100,000 for his first one – and he will tell you how to go about it, too.

It feels like we are liv­ing in a par­tic­u­larly in­ven­tive mo­ment right now; if it’s not some­thing you’ve never heard of be­fore (flying taxis, flamingo pool floats) then it’s a tweak on some­thing that’s been around for­ever that makes you see it in a whole new light (the fe­male Dr Who; drag­on­fruit­pink crepe cake).

Some are ground­break­ing (yay, fe­male Dr Who!) and some just make our lives a bit more colour­ful, like gal­axy, uni­corn and rain­bow make-up that’s all over your In­sta­gram ac­count. We took the plunge into that colour­ful world for our cover story this week. (Tell us about your own beauty in­ven­tive­ness in this week’s Sto­ry­tellers.)

It was Fri­day mas­ter­class time again last week af­ter tak­ing a break dur­ing Ra­madan. I joined eight of our read­ers – all en­thu­si­as­tic and knowl­edge­able cooks – to learn about Ja­panese cui­sine from the chefs at KYO Restau­rant and Lounge on the Palm. The best bit? Ev­ery­one was BFFs by the end. Check out the pic­tures on page 20 and you’ll find all the recipes, from sushi rolls and miso soup to sea­weed salad and – oh, yum – chicken and prawn gy­oza – on fri­day­, where you can reg­is­ter to at­tend a fu­ture class.

Natalie Long Editor

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