FRANKIE’S FAVOURITE EATERIES

Le Sénéquier is an institution in St Tropez. 

The perfect spot in the port which is in the center of town near all the shops and the cute little village of St Tropez. 

We had a reservation but getting a table for 4 is not that hard if you're willing to wait 15 mins. 

You're near the water so I would get the fish but everything is great! The table next to me was a group of 10, they looked like regulars and each of them had tartare on their plate so it must be good :)

I had the sole, awesome. I always go pan fried light butter and capers when they can. No bread for me, I'm trying to lose a few lbs... 

This place has an amazing view, best location and a LOT of nostalgia. If you're in St Tropez, it's not to be missed. 

Check it out!

TECH SPOTLIGHT

Tracking mental health can feel like a chore, but thanks to tech, it’s getting a lot easier. Gone are the days of filling out endless forms and trying to remember every little symptom. Today’s smartwatches and fitness trackers do more than count steps—they can monitor things like blood oxygen levels and even changes in your mood. By analyzing this data, these wearables can offer real-time insights into your mental well-being, helping both you and your therapist spot patterns and triggers.

Sleep is a big part of mental health too, and these devices are great at tracking your sleep quality. This information helps tailor sleep tips and other interventions to improve your overall well-being. Plus, with AI analyzing all this data, warning signs can be spotted early, making mental health care more proactive and personalized.

Wearable tech is stepping up, not just for our fitness, but for our mental well-being too!

Check it out!

REAL ESTATE SPOTLIGHT

Somebody asked me for another reco for a property around a Mil that doesn't need much work in an upcoming area. I'm thinking Alderwood, and I'm think about this little charmer. 

Check out this listing.

FRANKIE’S SONG OF THE WEEK

If you're by the cottage dock and you need something added to your playlist- this one is a perfect add.

Add it to your playlist here!

MOVIE REVIEW OF THE WEEK

This one is an oldie, but a goodie. Not to be confused with the Mafia movie, “The Untouchables”, this movie takes us on a Parisian ride.

After being in an accident, a very wealthy paraplegic, needs somebody to help him out with his day-to-day activities. He is rich enough to afford other staff to meet his needs in terms of food and caring; but he chooses to find somebody to show him about life.

Francois Cluzet and Omar Sy star as this unlikely dynamic duo. Sy, who is the real boss of the laughs, can’t help but make his “real” boss, understand the subtleties of life, drama, and even romance.

This movie is one that will have you wondering how this uncanny team can become a dream team. But it will also have you realizing that two people from two worlds apart can create a bond that cannot be broken.

I laughed, I cried and I thought about life and how; even these two most unlikely people came to become the best of friends, and encountered so much duality. This movie is based on a true story, which makes it even more endearing. Be it physical, mental or social…you’ll find something in this movie for everybody.

I highly enjoyed this one many years ago, and I always will. And I’m sure our newsletter readers will love it as much as I have!!

Merci, mes amis!!

Written by Andre Bharti.

RECIPE OF THE WEEK

How to Make Rosół: The Classic Polish Broth. By Daniel Faubert from the Warsaw Express

Rosół is a cornerstone of Polish culture. It's often served as a starter in Polish homes, especially on Sundays or during family gatherings. Here’s a step-by-step guide to making this dish.

Ingredients:

• 1-2 kg of meat (You can use chicken, beef shank, turkey, duck, or a mix of these. Beef adds richness, while poultry provides a lighter flavor.)

• 2 large carrots

• 1 parsley root (or parsnip)

• 1 leek

• 1/4 of a medium-sized celery root (or 2-3 celery stalks)

• 1 onion

• 2-3 garlic cloves

• A small bunch of fresh parsley

• A small bunch of fresh lovage (optional)

• 3-4 allspice berries

• 2-3 bay leaves

• Salt and pepper to taste

• Cold water (about 3-4 liters)

Instructions:

1. Prepare the Meat:

• Choose your preferred meat or a combination. Popular choices include beef shank, turkey, duck, or even a mix of meats for a more complex flavor.

• Clean the meat thoroughly and cut it into large pieces if necessary.

2. Prepare the Vegetables:

• Peel and chop the carrots, parsley root, and celery into large chunks.

• the leek and cut it into a few sections.

• Peel the onion and garlic cloves.

3. Roast the Onion:

• For added depth of flavor, roast the onion over a gas flame or in a dry pan until it is charred on the outside.

• I don’t do that. I find it useless and time-consuming.

4. Start the Broth:

• Place the meat in a large pot and cover it with cold water. Bring the water to a gentle simmer over medium heat.

• As the water heats up, skim off any scum that rises to the surface to keep the broth clear.

• I don’t do that either. The scum will fall at the bottom of the pot anyway, and you will still be able to use a filter at the end of the process in case you are not satisfied with the result.

5. Add Vegetables and Spices:

• Once the scum has been skimmed off, add the carrots, parsley root, celery, leek, garlic, and roasted onion to the pot.

• Add the allspice berries, bay leaves, and a pinch of salt.

• If you are a French Pole, you can add some cabbage, as in the French pot-au-feu. But don’t do this at home if you are a non-French-Pole. It’s very dangerous.

6. Simmer Slowly:

• Reduce the heat to low and let the broth simmer gently. The key to a rich, clear broth is a slow simmer. Cover the pot partially and let it cook for at least 2 hours.

• Some people will tell you 3 or 4 hours. Others will tell you 6 or 7. Yeah: why not boil it until the meat and the bones evaporate? I don’t see the point of this. For me, 2 hours is more than enough. After that, the ingredients lose their taste. Some people drink only the water and throw away the ingredients. It shocks me.

7. Add Fresh Herbs:

• About 30 minutes before the broth is ready, add the fresh parsley and lovage to enhance the flavor.

8. Strain the Broth:

• Remove the meat and vegetables from the pot. Strain the broth through a fine sieve to remove any small particles if needed.

9. Serve:

• is traditionally served with fine egg noodles or kluski (small Polish dumplings), along with pieces of the cooked meat and some of the carrots from the broth. Garnish with fresh parsley if desired.

Tips:

Mixed Meat: Combining beef and poultry (like chicken or turkey) gives the broth a balanced flavor, with the richness of beef and the lightness of poultry.

Bone-In: Using bone-in cuts of meat adds extra depth to the broth, as the bones release collagen, making the broth richer and slightly gelatinous.

Leftover Ideas: Rosół can be used as a base for other soups or sauces. It also freezes well for later use. You can make a salad with the remaining vegetables.

TRIVIA

Science Edition

UPCOMING SPORTS EVENTS

WEATHER THIS WEEK

TORONTO

MIAMI

PARIS

QUOTE OF THE WEEK

"Don't bite the hand that has fed you"  - Unknown 

AUTHOR’S NOTE

Super Frankie is lazy. He loves technology because it makes life more simple. Technology is spawned from ideas that make life easier. He is the founder of Busys.ca which is a company that sells/leases and services printers, laptops, document management software, copiers, IT services, and phone systems throughout North America and Europe.

LET’S CONNECT

*These articles, jokes, and stories are written by individuals handpicked by SFD for their unique way of thinking and writing. While SFD appreciates their styles, he does not necessarily endorse their opinions. This newsletter is designed to bring a smile to your face. If you prefer not to receive this weekly newsletter, please feel free to unsubscribe. You will be missed