Latest news with #Caterina
Global News
08-07-2025
- Politics
- Global News
Edmonton mayoral candidate weighs in on infill debate
Another mayoral candidate is weighing in on how infill housing she be handled in Edmonton. Tony Caterina, a former city councillor, said Monday that he believes the way the city is handling infill housing is not working. He said he thinks the city's current bylaw on such developments should be killed, and the city should go back to how it was handling these developments a year and a half ago. 'Dig down a little deeper, and go through neighbourhood by neighbourhood (and ask), 'Is this appropriate for what you see around you?'' Caterina said. 'This is not appropriate at all. Get breaking National news For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen. Sign up for breaking National newsletter Sign Up By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy 'In many places infill is a good thing, but with this blanket bylaw, it's not just infill, it's infill on steroids.' City council is currently considering capping midblock row housing at a maximum of six units rather than eight. A public hearing started Wednesday and was extended into Friday. Story continues below advertisement City council has now heard from all the speakers and will be asking questions to administration on Tuesday. Caterina said typically when city council is approaching an election like it is this fall, it pushes hot-button issues on to the next council. 'These are big decisions, and for this council to try and push all this through as quickly as possible, before we get a new council and a new mayor, I think this is the wrong thing to do,' he said. 'I think this is going to be the No. 1 issue for this election. It has surpassed high taxes and over-the-top spending.'
Time of India
07-07-2025
- Entertainment
- Time of India
Former Bond girl Caterina Murino announces her first pregnancy at 47 after a tough IVF journey
Caterina Murino is ready to welcome motherhood! The actress, 47, who costarred with Daniel Craig as Solange in the 2006 James Bond movie Casino Royale, has revealed that she is expecting her first child. She had a difficult time getting pregnant through in vitro fertilization (IVF), but now she has good news. Caterina Murino is expecting a child Murino revealed that the baby boy is due at the end of summer, right before her 48th birthday in September, in an interview with French magazine Gala. Speaking openly, Caterina discussed how she became pregnant and the help she got from her longtime partner, French attorney Édouard Rigaud. Speaking about her experience with in vitro fertilization (IVF), she told the French magazine Gala, "At my age, I had to ask for medicine to help nature." "You don't always decide when the right time to become a mother comes," she continued. The actress also disclosed that she had two miscarriages prior to getting pregnant with IVF. She claimed that her current pregnancy has gone incredibly well in spite of those obstacles, saying, "I haven't had any discomfort, no diabetes, no insomnia." Many people found connection in Caterina Murino's transparency about her experience becoming a mother, particularly as discussions about fertility and later-life parenthood become more prevalent. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Así es cómo miles de españoles instalan paneles solares casi gratis Comparar Energia Undo "I feel I am living a magical moment," she said in an interview with Costa Smeralda. "Soon I will become a mother, and I believe we all have a huge responsibility today: raise conscious human beings.' Caterina declares her pregnancy In an Instagram post on July 4, the actress first revealed her pregnancy and thanked the crew behind her maternity photo shoot and Gala magazine. On July 6, a few days later, she proudly displayed her baby bump in additional photos from a different photo shoot with the magazine 30 Millions d'Amis. Fans and well-wishers have showered social media with congratulations as she gets ready for this exciting new chapter.
NDTV
01-07-2025
- Entertainment
- NDTV
How To Eat Boiled Egg At Restaurant? This Video Suggests The Right Way But Internet Disagrees
Boiled eggs are a breakfast staple. Be it a soft, melt-in-the-mouth egg or a hard-boiled one, they go effortlessly with toasted breads, salads, or sometimes with just a sprinkle of salt and pepper. But when you are served boiled eggs at a restaurant, your first thought probably is, 'Am I going to make a mess?' Well, you are not alone. The shell is indeed one of the biggest challenges to deal with before you relish the eggs. Often, they refuse to peel smoothly, leaving the bits and pieces stuck to the white inside. If this is stopping you from having boiled eggs in public, then television actress and presenter Caterina Valentino has a solution for you. She posted a video on Instagram demonstrating the correct etiquette for eating a boiled egg at a restaurant. The clip begins with Caterina trying to remove the shell in the typical way — hitting it on the table and peeling it off. Next, she places the boiled egg in an egg cup and scrapes the top part with a knife. Both methods are wrong. According to Caterina Valentino, the right way is to 'place the egg's most pointed end in the cup, (and) crack the shell with a knife in a horizontal movement, all the way around the egg.' Next, scoop a bite of egg from the shell with a small spoon, dip into the seasonings and enjoy! View this post on Instagram A post shared by CATERINA VALENTINO (@caterinavalentino) The internet shared their two cents on the matter. 'Is it possible to go to a fancy restaurant and order a boiled egg?' asked a user jokingly. 'What kind of VPI are you if waiters don't even care to serve you at least peeled eggs?' questioned another sarcastically. One person noted that 'eating shrimp or eggs in a restaurant' was an 'extreme sport'. 'Excellent!! Now I want in VIP of Ramen soup!' shared a foodie. This individual said, 'No way I'm going to waste protein. I'll crack it open and eat with my hands!'
The Age
26-06-2025
- Entertainment
- The Age
An almost-30-year-old city power-lunch hub finally gets its second hat
Since Caterina's opened in 1995, chefs have somehow turned into celebrities. Not here. Marcello Mariani has been cooking here for eight years in a kitchen that's invisible to the dining room. A northerner inspired by all parts of Italy, he's a wonderful first violin for conductor Caterina, crafting everything from scratch, finding the balance between technique and touch. Salt cod is softened with milk, infused with bay leaves and then whipped with olive oil for piling onto bread: start there. His vitello tonnato pulls an Italian staple from the sea of ubiquity and reminds you why the combination of veal, tuna and capers actually works. There's always raw, sliced, dressed fish, maybe goldband snapper with a trifecta of citruses, tempered by persimmon sauce. Slow-cooked, tender duck leg is torn through a rich spinach and herb sauce that clings to short, twirled pasta. There's always rabbit. This time, it's on the bone in a light, white-wine braise rounded out with onion, green olives, garlic and butter. You might have it layered with chestnuts between crepes or rolled with prosciutto. What tasty, versatile meat, and how good to see it honoured. When hazelnuts come in, straight from the farmer, the dessert specials tend to star gianduja, a blend of chocolate and hazelnut butter. I had it piped into a delicate, chocolate-tart shell lidded with a pretty lattice of shaved rhubarb.
Sydney Morning Herald
26-06-2025
- Entertainment
- Sydney Morning Herald
An almost-30-year-old city power-lunch hub finally gets its second hat
Since Caterina's opened in 1995, chefs have somehow turned into celebrities. Not here. Marcello Mariani has been cooking here for eight years in a kitchen that's invisible to the dining room. A northerner inspired by all parts of Italy, he's a wonderful first violin for conductor Caterina, crafting everything from scratch, finding the balance between technique and touch. Salt cod is softened with milk, infused with bay leaves and then whipped with olive oil for piling onto bread: start there. His vitello tonnato pulls an Italian staple from the sea of ubiquity and reminds you why the combination of veal, tuna and capers actually works. There's always raw, sliced, dressed fish, maybe goldband snapper with a trifecta of citruses, tempered by persimmon sauce. Slow-cooked, tender duck leg is torn through a rich spinach and herb sauce that clings to short, twirled pasta. There's always rabbit. This time, it's on the bone in a light, white-wine braise rounded out with onion, green olives, garlic and butter. You might have it layered with chestnuts between crepes or rolled with prosciutto. What tasty, versatile meat, and how good to see it honoured. When hazelnuts come in, straight from the farmer, the dessert specials tend to star gianduja, a blend of chocolate and hazelnut butter. I had it piped into a delicate, chocolate-tart shell lidded with a pretty lattice of shaved rhubarb.
