France-Paris I

As an attempt to stop my dream of living in France from flying away, I’ve been reading ‘Salut!’, the book  I was given for my last birthday, which I regret not having read before my trip, and also following up a blog, ‘God, I love Paris’.

‘Salut!’ is full of lively and delicious stories about French love affairs with food and wine. Written by a famous chef from New Zealand, who had lived in France, working and travelling around different regions , every page bears a different smell and flavour, making it impossible not to settle myself with a glass of wine and cheese before I turn the third page. She has been a huge inspiration in my ever growing French dream.

‘God, I love Paris’ is a blog about pleasures of living in the city of love and life, Paris, by an American girl, whose passtime includes either eating or thinking about food, just like me, yet unfairly half my size. Her stories are like a much needed pat on the shoulder saying ‘There is no time limit to achieve your dream.’

I didn’t let myself be guided by travel books unlike most tourists, but rather by my instinct and that had led me to a lot of pleasant surprises during my trip, like this beautiful meal I was served on Eurostar on my way from London to Paris. I was so impressed by the quality of  service by the French staff, which instantly gave the impression that I was heading towards the world of gastronomic perfection and I was getting more and more excited in anticipation for French gastronomic adventures ahead.

First Class Meal on Eurostar

But later on my second Eurostar trip back to London, when I settled in my seat looking forward to another yummy meal and couldn’t see any sign of food being served, I realised that I bought a first class seat by accident the first time. So I consoled myself with  a small bottle of wine bought from an onboard bar and munched on a packet of cashewnuts, which saved me from starving to death, because I had no euro left to buy any food after the wine.

Metro, Phillipe Auguste

Charonne, a quiet suburb of Paris, is the first place I stayed at and is closed to Bastille and Belleville, which I explored the next day. But for the first night in Paris my CS host ‘A’, his friend ‘F’ and I hit Canal St-Martin, first Jaurès where all the young people fashionably dressed were hanging out for live DJ and dance, then moved on to another side of the canal and had a good time on a red jungle boat.

The next morning I had my first croissant hungover ‘F’ bought from the best local boulangerie and among croissants were French buns scented with orange zest, which I hadn’t had before and I’ve forgotten the name of,  but anyway they were really yummy. Croissants are the second food item after cheese that I get cautious of buying from any bakeries after having tasted these wonderful flakey, buttery ones.They are especially nice with pot boiled coffee. An electric kettle, which is so essential in English speaking countries, is so rare in French and even Italian households. Only one place out of about a dozen places  I stayed at throughout Europe owned the one of the best invention made by humans and as it turned out, the people bought the kettle having realised how convenient it was while in Australia.

My tour de Paris began at the marché de Bastille where I witnessed the popularity of all sorts of pâté and terrine, and tasted yummy French cherries, which were in season and so cheap, and a different variety of peaches, so called doughnut or Saturn peaches, which have white flesh and sweeter and juicier than ordinary peaches with slight almond flavour.

We continued walking in the roasting heat towards Le Marais where we finally sat down for over 6 euro ice coffee with no ice in it, inhaling cigarette smoke. There is no way you can avoid cigarette smell and it is funny that even a cigarette between the fingers of French people looked like something edible and yummy while I was there. In spite of the recent anti-smoking campaign, the  ‘Coffee and Cigarette’ culture was very prominent, more than I had imagined, and I suppose that is the part that shows the ‘Don’t give a damn’ attitude of the French.

One of the things I like about Paris is that cafes and boulangeries are everywhere, filling the city with the unique sweet smell that hypnotises people to fall in love with the city after the first breath of the air. Cafes are open till very late so you would always find somewhere to sit down and relax, have a chat or read without being forced into a grubby pub thick with beer smell and noise.

Finally we had come to a neighbourhood, Le Marais, which was bustling with boutique shops, small art galleries,  trendy cafes and young people in high fashion, and we were magnetized to a narrow street, Rue des Rosiers, packed with people in huge lines waiting for something- one of the most popular snack during lazy weekend strolls, falafel. You get a ticket from a few guys going around taking orders and everyone gets the same thing.

It was a bit different from the falafel kebab I was used to. The pita bread pocket was stuffed with roasted eggplants, pickled crunchy cabbage, hummus, creamy tahini sauce and finally a dash of hot chilli sauce, harissa. It was so cheap and cheerful- feeling full and satisfied after paying €5 is pretty amazing in Paris, although eating it was a bit of a challenge trying to stop the stuff spilling out and finish it before the sauce gets to the bottom of the bead making the napkin all soggy and messy.

Place des Vosges

One lazy Sunday afternoon, I tried out the falafel recipe from one of my favourite TV cooking show, The Cook and the Chef. The chef on the show used raw chickpeas soaked overnight, but I used cooked frozen ones and skipped baking powder because I was going to panfry instead of deepfrying.

I made my own tahini by grinding sesame seeds into paste then blending with olive oil, and once you’ve got the paste ready you can easily make hummus dip and tahini yoghurt sauce or add a bit of it to anything you make for extra flavour and nutrition.

I didn’t have chilli sauce at that time, so I added jalapeño chillies for a kick. The key ingredient for a good falafel is freshness and moistness. Once you’ve had dry, horrible falafels from a kebab shop next to a pub where all the drunks grab a bite to soak up the alcohol at the end of the night, or one near the train station where people eat anything to save time and don’t give a damn about the taste, you would away from the vegetarians’ best friend enriched with good protein and fresh herbs for your lifetime.

Everything home-made is yummy, but it is so true with falafels. I made a quick n easy wrap with leftovers the next day and it was still delicious!

Pizza Dough Without Yeast

When I look at all the photos of food I took on my trip, I start wondering how I’m going to get them sorted and put on my blog;  a) make a few photo collages and put them all in one post, b) categorise photos by theme or country and write in several posts, c) find photos that match with food I cook and weave stories around it each time, d) ….. (any other ideas?)

Well, I’d always thought ‘a’  would be the most efficient way to do it until the idea of having my holiday stories stretched out by savouring them over an extended period came along. Hopefully, I will be ready to go on my next adventure by the time I’ve gone over most of my holiday photos.

(Pizza + Wine) x 2 + Trevi Fountain =  Love
Pizza + Trevi Fountain x 2 = Sick

Yes, I had a lot of pizza and panini for sure. The quickest, easiest and cheapest meal of all time. What makes pizza in Italy so different from one you eat outside Italy? How can pizza go wrong? How do you define the good pizza? Some say it is dough and some the quality of mozzarella. What about the combination of flavours?

It might be true that anything you eat at a beautiful piazza would taste good because it is the view you pay for that makes it taste so good. Eating through your eyes!

The pizza in Florence was definitely better than Rome as was  everything else,  more generous and fresh toppings, and in large rectangular shape. Florentine cuisine seems to be simple and solid-  no frills like the people there?

Some say pizza in Naples is simply the best,  with its fame of being the birthplace of Pizza Margherita symbolising the Italian flag: red (tomato), white (mozzarella cheese), and green (basil), but I’m not sure if no cheese means the best, then it deserves it. Neapolitans are certainly not big cheese eaters. I regret not having tried many pizzerias in Naples, though, I was getting tired of pizza as I travelled down to the south from Venice. However, the point where I the excitement of finding good pizzerias went out the window was after my street snatch incident. Two young guys on a scooter shocked me by grabbing my bag while driving by, but I managed to hold onto it and saved everything I had including my precious camera. From then on, I got scared of walking around alone and I couldn’t risk getting into trouble again.

Two days later, however, I decided to give it another go and started off toward one of the most famous pizzeria, Da Michele, which serves only two types of pizzas, Margherita and Marinara. I always thought marinara sauce contained some kind of seafood, but the origin of marinara sauce is that it is the sauce that was made in Naples for the sailors when they returned from the sea. There seems to be a huge emphasis on how good pasta is defined by such simple sauce.

In my opinion, the secret of a good pizza lies in its crust; fresh, hand-tossed, thin but not crispy like biscuit (not Domino’s Thin n Crispy type), light and airy crust. Then a good combination of fresh ingredients comes next. My attempt to make the first pizza since my return crumbled when I found that the yeast I had kept in the fridge past its use-by date. Would it still usable? I wasn’t sure, so I quickly thought out an alternative dough recipe that didn’t require yeast, but self-rising flour, milk, olive oil and herbs. I used whole wheat flour, though.

As it turned out, it had more like a cross between tart and pizza, which was quite interesting, let alone quick and easy, yet tasty!

I threw in leftover Spanish ham, which my CS guest bought for me the day before, but it baked it for too long and came out way too crispy. *Disappointed*

Ham, Cherry Tomato, Rosemary Tart- like-Pizza

But the next one came out well and the smell was just mind-blowing. There is no need to mention about the taste…..:) It is absolutely a beautiful combination.

Caramelised Fennel&Onion, Spinach, Goat cheese Tart-like-Pizza

Happy Easter!

Hello, Wheatbix!

They are such good eaters, just like me who would eat anything and almost EVERYTHING!

Of all the animals I grew up with, cats, chicks, dogs, rabbits, gold fish and turtles, rabbits were the ones I was the most attached to. I loved feeding them and watching leaves disappearing into their mouth so quickly that it always gave me giggles. They are such good eaters, just like me who would eat anything and almost EVERYTHING! No wonder why they are such good breeders, too. I learned that female bunnies can conceive a second litter of babies while still pregnant with the first. Duh! That makes me wonder whether that has something to do with a bunny being a sexual symbol. Here is extra information for those who has wondered about Easter symbols and never got around to looking them up.

So CUTE!!!

Wiki: The Western name for the festival of Easter derives from the Germanic word Eostre. The pre-Christian Saxons had a spring goddess called Eostre, whose feast was held around 21 March. Some believe that Ēostre was associated with eggs and hares, and the rebirth of the land in spring was symbolised by the egg.  The Christian celebration of the Resurrection of Christ was ideally suited to be merged with the Pagan feast of Eostre, and many of the traditions were adopted into the Christian festivities.

The Easter Bunny is a mythical character depicted as an anthropomorphic rabbit. In legend, the creature brings baskets filled with coloured eggs, candy and toys to the homes of children on the night before Easter.

The Easter Bunny as an Easter symbol seems to have its origins in Alsace and southwestern Germany, where it was first mentioned in German writings in the 1600s. The first edible Easter Bunnies were made in Germany during the early 1800s and were made of pastry and sugar.

Feel like you’ve got smarter? Then, let’s move on to a dumb foodie chat.

<Quick n Easy Hot Cross Buns>

On Good friday morning the first thing I realised was that I forgot to get hot cross buns yesterday, though I had already had some. So I thought, ‘Why not bake my own?’ Of course, I wasn’t going to go through the leavening process with yeast, so I decided to make cheaters’ hot cross bun.

You wouldn’t have been able to tell they were yeast free quick hot cross buns by the look, hadn’t I told you they were, would you?

But the texture, which was more like scones, would give away the truth, although they had the same taste as the real ones. I thought I could make them more often to have with afternoon tea, without the cross on them.

They must be enjoyed with a good dollop of butter. Love butter! We’ve got to love butter, the real food. I love xxxxxxxx after eating butter

Since it’s an Easter theme, I’ll add another goodies I made for Easter, the Easter Biscuits, which most people are not aware of. According to my research, they are a Greek tradition, and in most western countries they are known as shortbread or vanilla biscuits. I think when it comes to the Easter theme shapes and decorations carry more importance than other aspects.

These are quite basic biscuits with butter and fruit flavour, but I found them really nice and addictive. If I had known they would turn out this nice I could have double the batch. The biscuits were gone in the blink of an eye. Definitely a do-it-again.

< Happy Easter Biscuits>

I cut the amount of sugar by half and added more currents for sweetness. I, being playful, made a little effort to have a cross on each biscuit to be more suitable for the occasion. But the paper that I cut out was too thin to hold the shape before it got all soggy, and my hand was a bit shaky and sugar flew all over the place, destroying the already set crosses on the adjacent biscuits.

But still, you can make out a cross on some of the biscuits, and the rest if you look hard enough.

Easy Hot Cross Buns

Ingredients

• 2 cups self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 50g cold butter, chopped into small cubes
• 2 tbsp caster sugar
• 1/3 cup sultanas * I used currents and a bit of citron peel
• 3/4 cup milkFor the cross
• 1/2 cup plain flour
• 1/3 cup water
• 2 tbsp apricot jam

Here’s how

1 Preheat the oven to 220C. Line an oven tray with non-stick baking paper. Sift the flour, baking powder, mixed spice and ground cinnamon into a large bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Make a well in the centre. Stir in the milk using a knife and mix until the dough starts to form beads.

2 Gather the dough together with floured hands and transfer to a lightly floured benchtop. Gently press the dough out to 2cm thickness, then use a 7cm cutter or the rim of a glass to press out rounds of the dough. Gather together any off-cuts and press out again to 2cm thickness for more rounds. Place the rounds close together in neat lines on the tray.

3 Mix the flour and water in a small bowl until it forms a smooth paste. Carefully spoon the paste into a small plastic bag, then snip off the corner to form a small nozzle for a piping bag. Pipe crosses over each bun.

4 Bake for 15-20 minutes or until the buns are risen and golden on top. Remove from the oven and allow to cool slightly.

5 Heat the apricot jam with 2 teaspoons of water until smooth. Brush the glaze over the buns, then set aside to dry. Serve the warm buns with lashings of butter and a cup of tea.

Easter Biscuits

Makes approximately 24.

110g unsalted butter, softened
110g caster sugar * 60g for my biscuits
zest of one lemon
1 large egg, separated
1/4 teaspoon ground cinnamon
225g plain flour
55g currants * 70g
3 tbsp milk, approximately
extra caster sugar for dusting

Preheat oven to Gas Mark 3. Grease a large baking sheet.

Cream butter, sugar and lemon zest together until pale, light and fluffy. Beat in the egg yolk.

Mix the cinnamon and flour together; sieve directly onto the creamed mixture. Fold the flour into the mixture, adding the currants half-way through. Add as much milk as is necessary to make a stiff dough. Knead lightly in the bowl until it all comes together nicely and is smooth.

Wrap in clingfilm/plastic wrap and chill for 15 minutes.

Roll out dough on a lightly floured surface to 5mm thickness. Cut out rounds with a 7.5m diameter fluted cutter. Transfer to baking sheet. Leave a few centimeters between the rounds; they won’t spread much. Bake for 10 minutes. In the meantime, whisk the egg white until frothy. Remove sheet from the oven and brush the top of each biscuit with the egg white and sprinkle each with some caster sugar. Return to the oven for 5-10 minutes until golden. Cool on a wire rack.

All about Spanish

I can’t believe I’ve written only one post on tapas while it is the sort of food that I cook very often and enjoy most – I’ll be cooking more of it as summer comes. That might be the reason why I don’t feel any significance of it, I guess? Scarcity drives up value?

The annual Latin Fiesta was on about a month ago at Darling Harbour. I feel luck to live so close to all kinds of events, and I did even more over the festival period because I could had Spanish tapas bar set up at home and walked down to the water front for a dance and came back home and went dancing again. Eat n Drink n Dance, then Drink n Eat n Dance… *What a way to live!*

Garlic Prawns & Salmon Croquette

I’ve been to all of the Spanish restaurants on Liverpool st, which is known as Spanish Quarter. I haven’t ventured out far enough to know good Spanish places outside the city, but I’ve been told that a Spanish restaurant in Surry Hills has been voted for the best. Well, that’s something I look forward to trying. Many people associate a Spanish restaurant with high price and small serving, which I agree. Obviously, it’s not a place for romantic dinner for couples, rather somewhere for social gatherings – somewhere to have fun. Most of the restaurants of the sort are pretty noisy and tables are so close to each other.

But there IS a Spanish place you could go to even for a nice dinner for two. It’s called ‘Miro Tapas Bar&Restaurant’ on Liverpool st, and it’s an underground place that can be easily missed if you don’t know where you are going. It’s a quite low key place with simple interior, not much to look at, but I think that also makes the place so welcoming and lovable. I first stumbled across this place a few months ago, and I’ve been back there many times with friends, but I haven’t heard anything bad said about the place yet. They seem rather surprised by the quality of food and such personal and attentive service, which can be missed out in busy, posh places.

I’m not sure where my obsession with Latin culture, but I suspect that my love for Latin dance plays a big part when it comes to my Latino fever. It’s social, romantic, fun and passionate AND it can be quite sensual and addictive! Talking about this reminds me to take a Latin dance class, which I’ve been putting off for so long that I don’t think I will have time for it before Christmas.

My favourite menu at the restaurant include BBQ Chorizo with caramelised apple, calamari strips with pesto , BBQ portobella mushrooms with capsicum salsa, spinach sautéed with pine nuts& sweet cream sauce, tuna croquettes and plenty more. Of all, spinach and calamari dishes are those I order over and over again. But this post is my new recipe – smoked salmon croquettes with pumpkin and capers. How does that sound? As soon as I had it, I instantly picked up the plate and was about to head down to Spanish Quarter to showcase my creation to the restaurants there, but looking back, I’m glad I decided against it in the end, otherwise I would have been pestered by reporters interviewing me for magazines and papers. I’m not quite ready for such fame yet. I want to enjoy my life of ordinariness as much as I can before I eventually ride on fame. *20 seconds of self-indulgence*

For my delicious salmon pumpkin croquettes
(I don’t remember the exact measurement, and I don’t think it really matters. Just follow your hidden culinary instinct, then you’ll be fine!)

pumpkin (butter nut preferred), grated
smoked salmon
onion
garlic
capers
lots of herbs – dill, parsley
lemon juice
salt&pepper to season
breadcrumb

Mix the ingredients together and crack one egg into the mixture
Roll and shape it into balls (for deepfrying) or any shape you’d like – a flattened oval shape is easy to panfry
Coat each balls with breadcrumb and fry in a pan

Enjoy with squeezed lemon juice!

Spinach Rice Rolls with Feta & Sunflower seeds

Bonus tapas that I made on a whim…. Confused by its look? I played with the recipe in my head and replaced filo pastry with rice paper, and pine nuts with sunflower seeds. Still, they tasted great. It’s sweetened with raisins and flavoured with nutmeg. All it’s missing is ‘Bechamel sauce’-onion flavoured white sauce- to go with it. Yummy :-9 (looks like I’m licking my lip?)

Night Noodle Market

October, the Good Food Month, is over. Sydney in October vibrates with excitement as the calendar is filled with a series of joyful events boosting a feast of flavours for foodies. Restaurants and bars across the city provide fantastic culinary experiences every night of the week, and people keep their gastronomic senses entertained throughout the month. One of the popular outdoor events includes ‘Night Noodle Market’ at Hyde Park where you can also enjoy the photograph exhibition ‘Art&About’.

You think the girl in the photo is me, don’t you? *he he*

The mum and girl posing in front of the photograph seem to have blended into the photograph.

I don’t know what to make of this one, but I liked it.

At the end of these photos were lines of stalls serving a variety of Asian noodles and some other dishes such as dim sum, dumplings and all sorts of fried snacks. The atmosphere was really something, full of delicious smell, colourful lights and happy laughters. I didn’t get to try as many varieties of food as I thought because of a long wait, so I planned to go back there the following week, but that didn’t happen.

The patterns of the leaves on the red lantern look quite pretty, don’t they?

Waiting for summer to settle in is like watching dough rise. One day it’s all warm giving the impression that summer’s finally arrived, and the next day the chill comes back with disappointment. I wonder if I can speed up the arrival of summer by introducing one of my signature noodle dishes, ‘Tuna Apple Noodle Salad’. It is a dish I would often make on hot sweaty summer days to get freshen up and get my energy back. It’s so quick and simple to make, yet the taste is amazingly satisfying and refreshing. You could use real tuna steak to turn this dish into something special, or even tuna slices in a tin would do a job to make it look better. But this was made as an instant dinner fix so I used whatever I had at that time – typical of my cooking

Tuna Apple Noodle Salad

It has lots of fresh vegetables as you can see, so it is a perfect dish when you feel a bit under the weather. One ingredient you may not be familiar with would be the seaweed. You can get it in a Korean or Japanese store and you have to soak it in cold water for about 10 minutes before using it. Another option is to use toasted and seasoned seaweed that is also very popular in Korean&Japanese cuisine, and especially tuna sashimi is often served with toasted seaweed in those countries. But if you are not a fan of seaweed, you can always leave it out anyway. What is the most important part of this dish is apparently the sauce, which has four flavours well balanced together- salty, sour, sweet, spicy. It’s a very versatile dish whose flavour can be adjusted to everyone’s liking. Throw in some fresh coriander and mint if you want, although I didn’t put any herbs in this since I aimed for the Korean taste.

To make this you need:

green apple, cabbage, carrot, red onion – finely sliced
dried seaweed – soaked in cold water and chopped
1 clove garlic, minced
fresh chilli, chopped
fresh coriander or mint – optional for exotic flavour
spring onion, finely chopped for garnish
sesame seeds for garnish

Sauce:

1 Tbsp light soy sauce
1 tsp fish sauce
1 Tbsp apple vinegar or white vinegar or rice vinegar
1 Tbsp lemon juice
3 tsp brown sugar
1 tsp sea salt

Adjust the amount of each ingredient as you go. There’s no exact measurement in Asian cooking, you know.

About Wellington

It’s a very nice photo of Wellington City taken by Brad Selkirk, my ex- flatmate. It looks so beautiful and peaceful.
You can see the major beach in the middle of the city called Oriental Bay.

(Te Papa)

It is a main museum in Wellington where major exhibitions and events are held.

and around Te Papa

City Centre: business and shopping district. You can take a cable car up the hill where you can see the panoramic view of the city.

Courtney Place :  cinema, theatre, language schools, cafes, bars, shops, etc. There are electric bus powered by two overhead electric wires. They are quite slow, not that laid-back Kiwis care, and cause less air pollution and their green image is their priority.

I remember, 5 years ago, being surprised by people saying “Thanks, driver!”, “Thank you!”, “Cheers!” when they get off the bus. They still say those words here and I think it is great that the courtesy remains in this sweet city after all those years. Bus drivers waiting for the elderly to be seated is another thing that warms my heart.

Caesar

Do you like caesar salad? I do.

Do you know the origin of the salad?

Caesar salad and Julius Caesar 는 관계가 있을까? 영어로 하면?

1. Is there any relation between caesar salad and Julius Caesar? (relation 대신(instead) link or connection 을 써도 되죠.)

2. Does caesar salad have anything to do with Julius Caesar?

The answer is NO!

The caesar salad was originally made by an Italian chef named Caesar Cardini. He ran a small hotel in Mexico. On July 4, 1924, he ran out of supplies and had to whip up a meal for a group of Hollywood stars with leftover ingredients. That’s how he invented caesar salad. This is the most common story of its origin anyway.

whip up 급하게 먹을 것을 만들어 내다

run out of ~이 떨어지다 ex) We are running out of milk. I ran out of money.

leftover 남은 음식 ex) There is some leftover pizza from last night. / I’ve got some pizza left over from last night. (동사로 쓰인 경우)

The secret of caesar salad dressing: garlic, egg, Parmesan cheese(파머잔 or 파미잰),
Worcestershire sauce(오른쪽 사진)
—>anchovy(멸치),vinegar(식초),sugar 등등으로 만든 소스로 BBQ음식 맛(flavour)을 돋구아주죠(bring up).

What I was trying to tell you was not about Caesar Salad. It’s that I have been watching a TV series called ‘Rome’ on DVD. It’s about Julius Caesar. I’m on the third disc out of six at the moment. World history was my favourite subject at school.

그렇게 열심히 외웠던 내용들이 점점 기억에서 가물가물해지는게 너무 안타까와서, 티비나 영화에서 역사적인 내용이 나오면 인터넷에서 자료를 찾아 기억을 되살리려고 노력해요.

English pronunciation is different from Latin, and we follow Latin original pronunciation in Korea. So I get confused when I hear the name of places and kings & queens in English. Gaius Julius Caesar(가이어스 줄리어스 시저), for instance, is known as 가이우스 율리우스 카이사르. (102BC~44BC)

• Caesar and caesarean(cesarian) section? 시저와 제왕절개? — 시저 was born by caesarean section.

• Caesar and solar calendar? 시저와 양력 달력? — 시저 전까지 음력(lunar) 달력을 사용했는데, 시저 시대때 처음으로 Julian calendar 라고 불리는 양력 달력을 만듬.

• Caesar and Pompey? 시저와 팜페이(팜페이우스)? —시저, 팜페이 and Crassus(크래서스/크라수스) 이 셋이 로마 공화정 말기(late stage of Roman Republic) 에 삼두정치로 로마의 권력을 장악하였죠. After conquering Gaul (English‘골’ Latin ‘Gallia 갈리아’-now central Europe), Pompey와 사이가 악화되고 Egypt로 도망간 팜페이를 잡으로 갔다가 그를 죽인 로마장군을 처형하죠.

• Caesar and Cleopatra? 시저와 클레오파트라? —Whiling staying in Egypt, 도망가 있던 클레오파트라를 지도자 자리에 다시 앉히죠, 로마의 꼭두각시 역할을 하게하려고(to make her a puppet for Rome) and she gave birth to a son, Caesarion, 시저의 아들.

• “veni, vidi, vici “(I came, I saw, I conquered)—시저의 명대사 기억하죠? 소아시아(Asia Minor-now Turkey)를 정복하고 나서 message of victory 로 남긴말이죠.

• Caesar and murder? 시저와 암살? — He returned to Rome and became dictator(독재자). 독재정권 하에서 enemy(적)이 너무 많이 생겨나고, When Cleopatra came to Rome with her son, they were afraid that Caesar might be trying to become Emperor(황제). After all, Caesar was *stabbed to death by conspirators(황제정권에 반대던 로마 세력). *찔려죽다

• Caesar and Octavian? (악태이비언/옥타비아누스)— Octavian became the first Rome Emperor known as Augustus(오거스터스/아우구수투스). He was a great emperor who ended civil wars and gave Rome peace and *prosperity that lasted for 200 years. * 번영,번성

• Caesar and Epilepsy? (시저와 간질병) — Even though it is still a controversy, many historical documents suggest that he suffered from epilepsy. Famous Greek philosophers such as Socrates(소크라티스),Plato and other religious figures have been suspected of having epilepsy. 천재(genius)들은 생각이 많아서 우울증(depression)이나 personality change(순간적인 성격변화) 등의 증상이 있었을 거라 상상은 가죠. 그래서 모두 간질병을 앓았다고(suffer) 하기엔 지나친 일반화(generalisation)일수도 있죠. 근데 Caesar 증상(symptom)은 거의 사실이라고 인정한답니다(admit).