Every morning at 5:45 AM, the monks of Subiaco Abbey gather to pray together in an airy, white chapel below a massive gold crucifix bearing an emaciated, pained-looking Jesus. There are group prayers; then there are private prayers. At 6:30 AM, a community-wide mass begins, with more prayers.
Then, after hours of pensive thought and meditation, the monks head to their dining hall, where each table holds a bottle of fiery red Monk Sauce, a bottle of chipotle Monk Sauce, and a bottle of tangy green Monk Sauce, all of which are made by the monks.
The tables also have all the old standbys—Tapatio, Tabasco, Cholula, and Sriracha, and a salsa made by a Mexican-American monk. There, they silently set their tongues aflame with hot sauce.
As John Paton fled Fort McMurray, not only did he confront a raging inferno but he had to contend with a pair of flatulent, fainting goats in the back seat of his Ford pickup.
“It was just the two of us and the goats, and the rest of the cab was just fumes, no oxygen. Just fumes,” said Paton. “It’s a good thing I had the extended cab for that extra room.”
Dorian Gray would approve.😉
After months of working with culinary creatives Bompas & Parr, we are proud to launch a new gin called Anti-aGin. The spirit has been distilled with pure collagen as well as a mix of botanicals.
The 40% spirit combines aromas of chamomile and tea tree, with a spicy hit formed of nettle, witch-hazel and gotu kola complementing a classic base of juniper, coriander and angelica root. Anti-aGin lingers on a cardamom finish. The ingredients were specifically chosen due to their revitalising qualities, including healing sun-damage, being rich in minerals, inhibiting scar formation and to help smooth cellulite. You can sample Anti-aGin at all thirteen hotel locations in the UK.
Cheers to that!