Archive for March 2014

O is for Orange Drink




blog by Robyn Wyman-dill

I feel rather sentimental about the earth lately.  Now that the realization – the advancement of catastrophic climate change is exceeding the worst expectations within the scientific community – has sunk in. Foreshadowing rising sea levels and less of a land mass. Diverting currents that help keep our temperatures sane. Creating diminishing returns for global coastlines and sunken cities like New York, New Orleans and London. Why massive water locks may not even be able to divert the onslaught of water.  It’s enough to ‘scare the socks right off a ya.’

So I feel rather sentimental about the earth lately.  Despite all its imperfections.

Reflecting on the past, brings up snippets from the past and a sense of rediscovery.

A marble-walled cafe with beautiful tortes in a display case.  (I would review the selection behind the shiny glass very carefully before pointing to the one.) Tyrollean hotels decked with duvets called betts or trösters and walls adorned with deer heads and antlers.  And by all means, traveling by train across the snowscapes of Europe in the dead of winter.

Revisiting these snippets of the world and acknowledging the impact they made on my childhood perspective is a fun thing to do before you kick the bucket.

And so it was –  on a summer vacation many moon ago – just after swimming in the lakes of Northern Italy – that my lips first sipped the taste of Orangina.   Made with orange, lemon, grapefruit and mandarin juices.  The very carbonated citrus drink that originated at the World’s Trade Fair held in France in 1935.  Which was then produced and marketed first on the African continent. In a place called Algeria. (While the thirst-quenching Orangina knew no bounds, spreading across nations in the mid-30s, social, political and economic crises started mounting in French Algeria, paving the road to independence from France in 1963.)   It would become a popular drink in Europe. Read the rest of this entry »

On Point In Orange County

blog and photos by Robyn Wyman-Dill

While I am waiting for my friend’s recipe for chunky guacamole with cilantro, chopped red onions and lime juice(It is also made with green onions.)a plane with 239 passengers ‘went missing’ over the Indian Ocean. Bringing lots of tears and fears and uncertainty to everyone. To temper the terror of the unknown, I step into a darkened room full of strangers. My movie of choice is Gravity in 3D.

Suddenly, I am at one with the stars looking down on earth.  In awe of my new perspective. As I leave the theatre, I feel authentically high on the universe.

There is still no sign of the missing plane with 239 passengers on earth. There is also no email in my inbox with a recipe for guacamole.  There is an invitation to OC FASHION WEEK, however, and it looks inviting.

I’m just in time to catch the last three show events of the five days. So, beam me up Scotty, ‘cause I’m headed for Prowl, House of Style and Couture.   Read the rest of this entry »

Keeping Up with Dolphins

photos and blog by Robyn Wyman-Dill

It’s springtime in southern California.  Which means flowers are in bloom.  Flowers that sway with the gentle breezes. The sun softly shines its light, while birds tweet without twitter.  It’s a perfect time to work in my mother’s garden. She insists on making chicken cacciatore with Tuscan Traditions roasted red pepper pasta sauce.

My secret to being a good cook is having a bad cook for a mother. Read the rest of this entry »

To Salt or Not to Salt






blog by Robyn Wyman-dill

It began with the stomach flu.  Known to shut the body down for 1-3 long days.

As one of 20 million stomach flu sufferers reported in the US yearly, my convalescence adhered to the well-traveled path of clear liquids, plain foods and plenty of ‘beauty’ rest. And, as predicted – on the dawning of the third day –  things took a turn for the better.

I am now fully-recovered with an oversized appetite.  One that craves the taste of salt on everything.

So I decided it was time to get to know salt a little bit better.

Read the rest of this entry »