Patio Gazebo Design Ideas

scott giambastiani:well welcome. i'm scott giambastiani. i'm the global programchef here. thank you for coming, lotsof familiar faces. so before she was a foodnetwork star and an internationally bestsellingcookbook author, nigella lawson decided she wantedto be italian. at the age of 17 she spenther gap year working as a chambermaid and learned a wealthof hands-on knowledge

in italian cooking. today nigella brings as much ofitaly as she can into her own kitchen. and now she celebrates thepleasures of italian food with us and her first italiancookbook, "nigellissima: easy italian-inspired recipes."nigella lawson, food enthusiast, televisionpersonality and journalist, is the author of eight bestsellingcookbooks, including "nigella kitchen,""nigella fresh," "nigella

christmas." nigella lawson: they allhave my name on them. scott giambastiani: "nigellaexpress," "feast," "nigella bites," "how to be a domesticgoddess." you can see nigella weekly as she hosts theinnovative culinary competition series "the taste"with anthony bourdain, which premiered january in 2013 onthe abc television network. so with further ado,please help me welcome nigella lawson.

nigella lawson: thank you. scott giambastiani: your bookmentions that you have instant italian inspiration. i'd love if you could describethat a little bit. nigella lawson: i will do. i'm going to answer it a bitdifferently which is that i spent a year in italy inbetween high school and university. we have something called a gapyear, which i think everyone

should have, so you don'tthink of college as a continuation of just beingat high school. you learn about the world andyou realize how lucky you are to spend three or four yearsstudying rather than doing what i did, which was cleanrestrooms in a hotel in italy. however, i learned about beingitalian, and i learned to speak italian andcook italian. i always want access to that. even though i'm not italian, ihave pretended to myself for

many years that i am, even goingto the extent of giving my children italian names. however, as i did say thatwe have to be authentic. and that's not suddenlypretending to run some sort of disney world italy. it's about bringing in theexperience we have in life and accessing them at the same timeas being true to who we are, the traditions, cookingand otherwise, that we've inherited, that we'velived through.

and for me italian food isactually very contemporary, even though it's probablyone of the most ancient of cuisines. it's very direct, it's very straightforward, it's very simple. so when i want to have instantitalian food, i'm not taking recipes which may be-- obviously there are someslow cook recipes-- i'm not taking some verycomplicated recipe and then

trying to find some new,contemporary twist on it, which sometimes i'm bringingmy own twist. i'm respecting the way thatitalians feel, that the real truth of food is that it mustalways taste of what it is. it's not about interfering andtrying to show your own brilliance. and someone once said thatthere's a difference between french food and italian food-- and if there's any frenchpeople here i

don't mean any offense-- which is that french cooking isabout drawing attention to the cook and italian cookingis about drawing attention to the food. and i think that'svery important. of course the two thingsco-exist, but the real point about trying to have whati call instant italian inspiration is by thinking,what do the italians do so well?

what they do is they think,how can i respect the ingredients in thebest way i can? therefore i'm interfering theleast, but having enough of myself that i've putmy heart into this. it's not really about knowledge,it's about passion. and it's about an attitude. and i think that's veryimportant, and it's more important than any amountof rarefied knowledge. perhaps that sounds defensive.

i'm a home cook andnot a chef. but the difficulty about being achef, often, is that you can over think something. whereas what home cooks know isthat the fastest, simplest, most straightforward way youget food on the table is often the best. so that for me is very much whatitalian food is about. and also that italian food doesnot rely on a huge amount of ingredients.

and so when i'm writing a recipei feel, since i'm a working mother who writes foodbooks, i know that i do not ever want to be sent to theshops unnecessarily. and i never want to send otherpeople to the shops unnecessarily. and because as well not beinga chef, i'm not-- my mind is slightly blown awayby the fact that i know that google just here creating45,000 meals a day. well as a home cook i'm notgoing anywhere near that,

despite the fact thati have teenagers. but i will certainlysay that what restaurant chefs often forget-- i don't mean thisdisrespectfully, some of my best friends are chefs-- but they often forget that ina normal life, if you buy something you're not usinga whole bottle a day. you're not using gallons ofone particular liqueur. so that i will always try andmake things instantly

accessible to my readersand to myself. say, for example, i ask someoneto get marsala, i will use it in many, many recipes. not just because that's whati do, but because why buy something ever forone ingredient? so i'm trying as much aspossible not to be wasteful of anyone's time, anyone's money,or just the produce. scott giambastiani: that's agreat common theme that i think a lot of cookbooks outthere make it challenging for

the home chefs. and i appreciate the simplicityyou're putting in and the background. that's very, very helpful. that kind of leads to the nextquestion, which is, there's a common theme of simplicitywith ingredients and respecting the fact that it'sthe food speaking for itself. if you're looking at thedifferent regions in italy-- obviously there are dramaticdifferences--

could you describe one of yourmore favorite regions and why? nigella lawson: i will do it andi want to link that to why i've actually not been at allregional in this book. i first went to florence, and ihave to say because of that tuscany has a particularplace in my heart. the english have longhad a love affair-- and in fact, an english writeronce dubbed that part of italy "chianti-shire." that's howwe end all our counties. i actually wanted to take--

well i first wanted to do anitalian book years and years ago because of havinglived in italy. and i actually have a degreein medieval and modern languages from oxford. and italian was one of thelanguages i studied there. i did want to do a moreacademic book. that was a long time ago when ihad the arrogance of youth. and since then also,the italian food market has exploded.

and i felt there was no needfor me, and non-italian, to contribute. and there are many bookson that subject. however, i do think thatpossibly not since the roman empire has italy colonizedthe world as it has now. and italian food is incrediblypopular i think for the reasons i said earlier. i am not from one of the regionsin italy and this is not a collection of recipesthat actually exist

everywhere. some of them are traditional,some of them are my reinterpretations. but i was in conversation withmario batali the other day. and he was saying that heregards in many ways the food he does as what he calls "newyorkchese" and he said, would you say that your foodis "londonese"? and i think that's true. so i feel that i go to italy alot, rather interestingly,

considering italians are notnormally anglophone. of the non-anglophone countries,for example, on twitter the highest number offollowers i have are from italy, which is extraordinary. and i have grown to see thatwhat's happened in italy is they are fiercely regionalin their cooking. but of course, the worldhas changed. there's the internet, we know. that also an enormous amountof television.

people like jamie oliverand i am also on television in italy. and they're open to that. no whereas is initially, ifyou're from tuscany you will be very disdainful, perhaps, ofthe cooking of lazio in the rome region. italians are becoming very, veryinterested in the food that hitherto has been sortof closed to them. through tv, through theinternet, that exists.

so for example, most italiansnow, they've heard of american muffins, they cook them. and they use that word. they're very interestedparticularly in the anglo american baking tradition. so i feel that, in a way, thefood i offer is like a new region of italy. it's those of us who don't comefrom italy itself but who are so inspired by their food.

scott giambastiani: so youmentioned technology. and i'm sure this question isgoing to come up so i'm going to ask it now. social media, how has it playeda role in your life, especially with yourcareer now? nigella lawson: well i'venever quite come to terms with facebook. but i absolutelyadore twitter. and i tweet pretty mucheverything i eat, and

unfortunately that'san awful lot. i find the interaction withpeople who are interested in food very inspiring. and i also feel, there'ssomething i feel very strongly about life, which is that thereare certain areas which are very importantin our lives. but somehow the amateur hasbeen disdained, and in the most important areasof it all. we live in an age which pays toomuch respect or reveres,

sometimes inappropriately,the expert. and the two areas i've beenthinking of are eating and child rearing. now if you needed to be anexpert in either, human beings would have fallen out of theevolutionary loop an awfully long time ago. so i think what's very, veryinteresting about social media, about the whole waypeople can access information now, is that when i researcha recipe i

don't go to the experts. if i'm interested in aparticular recipe it could be, say pasta all'amatriciana imight go to just various recipes, whether they're writtenin english or italian, of normal people who cook. these are the recipes that havebeen passed on in their family or how they'veadapted it. so i think it's very importantfor me, i like to see how people cook in their homes.

i love restaurants. the minute i know i'm goinganywhere all i do is scour the internet to see wherei'm going to eat. but nevertheless, for me thestory of cooking is how actual people cook in their lives,not how they cook professionally. so as far as i'm concerned itgives me a connection, and a connection that i value. and also because if you dowhat i do, which is do tv

programs and write books,that sometimes it could be a bit one-sided. so the same reason i like themore old tech version of doing a book signing, why i liketwitter and i like any other medium that accords mecommunication with my readers. i like that because i feel foodis about communication. and that means it's a dialogue,not a monologue. and there i shut up. scott giambastiani: thank you.

so we're based here in mountainview, california. and for the american readers,even though we have a very diverse group here, curiousabout what recipe or recipes do you think would stand outto the american cooks, the american chefs, fromyour book and why? nigella lawson: before i answerthat-- see, i'm a bit of a [inaudible]-- before i answer that i wantto say that in europe the particularly it'sinteresting--

it's not surprisingin america that-- the renaissance, if you like, ofitalian cooking, the way it took over from french, did notcome from italy, although those of us in england live verynear it, but came from california. you're all too young toremember, but the big sort of cal-ital movement in the '80sis what made italian food suddenly come to prominence. now i would say that america isa country which has so many

italians, those of italiandescent, that there are certain recipes which wouldstand out in particular. and i would say my quickcalabrian lasagna would. that is actually very mucha traditional recipe. and that's quite interesting inthat the normal lasagna we know has as a white sauce,and cheese in it, and a meat sauce. and there's a recipe for lasagnain calabria which is entirely different.

i've never found it anywhereoutside there. and that is you just makea very quick meat sauce. in other words, you just tosssome meat in a pan with some onion, and a bit of redwine, and lots of-- we call it passata,tomato passata. i don't know whatyou would call. it's pureed. it's like-- audience: [inaudible].

nigella lawson: paste. no it's not paste. it's not paste. whatever it'll be translatedinto american in my book. imagine if you had some cannedtomatoes and you put them through a food mill. [inaudible] little better? nigella lawson: maybe it'scalled puree, but i will get to the bottom of this.

but anyways you make your saucelike that, and that is your very runny sauce. and then you layer up lasagnasheets with hard boiled eggs chopped, mozzarella chopped, andsome cooked italian ham, thinly sliced. and they layer that up, and thenyou pour all the sauce over it, and you just bake it. now that, i think will speak. it's simple, it's got adirectness that will make

sense to americans. i think most will, zucchinipasta, i think, especially around here where youprobably grow your zucchini just outside. and i wanted to put that recipein because i feel-- and here i must take someblame for this-- that anyone who prints recipeseither in magazines, or books, or does them on tv-- although tv is more forgivingbut certainly in print--

tends to highlightthe photogenic. and as we all know, oftenthe best tasting food isn't so pretty. and the zucchini pasta, you docook the zucchini a long time. it goes a kind of [inaudible]shade. and it tastes so fantastic. and i also wanted to highlightthat sort of food that's very, really there are aboutthree ingredients. it's very quick and simple.

it's not created fora photo opp. and i haven't really answeredyour question. but you're a probably betterplace to answer. because i offer what i've doneand i offer it in the food that all food shouldbe offered, to share and with love. but i cannot then look at itas if i were an american. scott giambastiani: sure,no i think you answered it quite well.

so i want to shift to onequestion about "the taste" because it's the new showthat you're on. and i'm sure people havea lot of questions. and in the meantime if peoplein the audience have questions, it would bea good time to start thinking about that. and then as you line upbehind the podium we'll address those. so the new show "the taste,"it's a huge hit.

wanted to know what specificallyyou've learned while being on the show. nigella lawson: whatdid i learn. well funnily enough, althoughwhen i started one of the reasons i wanted to do it isthat i feel that, as i said, food has been slightly takenover by the professional. and i often think that, as greatas chefs can be, their technique, and their expertise,and their dexterity while inspiring can sometimesbe intimidating.

and so i wanted to go on tochampion the home cook and to say look, the food that we alllike eating, even the chefs like eating, is cookedat home. i still feel that, but what ilearned an awful lot is that actually those techniquesand their expertise. and i say that really actuallya lot from watching chef ludo lefebvre cook. because we didn't actually seethe contestants cook, because that was the whole point,it was tasting blind.

and it impressed mean awful lot. and it showed me what artistrycan elevate food. not to a higher sphere, but toa very interesting sphere. what it also taught me is thatthe one food stuff that is absolutely impossible to tasteand to find blind is protein. i mean, ludo, everyone-- we hadsuch great chefs like jose andres, everyone came on. no one could ever tells wasit pork, was it chicken? ludo and i had a long argumentabout whether someone's beef

was seasoned properly. it was lamb. and it's very interestingbecause vegetables you can tell, spice you cantell, and herbs. protein you can't. so in a way-- and i'ma carnivore-- i would say if i were avegetarian, i be jumping up and down with glee. scott giambastiani: was itchallenging being the only

woman on the show as faras the judges go? nigella lawson: it waschallenging being the only woman in the sense that therewere very shouty boys. luckily i have an older brotherand so i'm used to keeping them in order. but the difficultyis i'm not-- they're professionals. and i've always though one ofthe differences between a professional chef and a homecook it's that professional

chefs are very conflictdriven. and i think those of us whocook at home tend to be-- tend, this is allgeneralizations. it can be dangerous-- tend to be conflict averse. and although we oftenfail, we try and use food to create harmony. so i found it quite difficult tobe in an environment where there was a lot of alphamale chest beating.

and how much they were goingto crush everyone else and they were going to win. because the difficulty withintimidation tactics is they can intimidate. and i was often quiteintimidated. and actually although ludo lookslike he can be really horrible on camera, off camerahe's very nice and he always said to me afterwards, ididn't mean to do that. you know more about food thani do. (french accent) i just

know fancy french foufou. you know more about food. but actually i did findit intimidating. and that was the plan. so that was my fault. scott giambastiani: well said. nigella lawson: i also felt-- this has been reported-- slightly intimidated by theglamorization ideal of tv.

and when we did the poster i didsay, you cannot airbrush my tummy out. because i know that everyoneelse on tv is thin, and i felt very wary of that. i didn't think it was honestto present an airbrushed [inaudible] or this no tummy person. because i eat, and you can't eatand have a concave tummy. scott giambastiani:there you go.

you mentioned in the beginningof the book, you're trying to make it easier forthe home chefs. and a question aroundbasic ingredients. if you had to pick five basicingredients to introduce chefs to this cookbook, whatwould they be? nigella lawson: ok, i'm goingto start with alcohol. and that is simply this, isthat i'm rare among the english, which is i don't openand drink a bottle of wine every night.

and i find that when i followa recipe and it wants some wine, i don't really want toopen a bottle just for that. so i'm a great championof vermouth. we call it "vermuth" buti'm going native now. and it is cheaper than wine. i mean good vermouth is cheaperthan good wine. and you keep it inyour cupboard. i have pink, the rose, it'srosato, i have red, and unfortunately i think in thestates mostly you could only

get the sweet red. and white, dry white. so that if i need wine in arecipe, that i just unscrew the top, i use the splash thati need, i put it back, and it lasts like sherry lasts. so i feel that saves youmoney and is useful. and particularly, when you're ina hurry and you're cooking fast, red wine generally takesa long time to cook out. whereas vermouth has alreadybeen mellowed, so you just put

it in and you're ready to go. i feel that unwaxed organiclemons a very important. because when i use aningredient i like to use all of it. and lemon juice is an essentialflavoring tool for me, whether it's in somethingyou want sharpness or to bring out sweetness. but i like to use thezest and i like to grate that in as well.

but obviously if it's been waxedas most have, you're just putting wax in your food. so that is essential. i'm very unfashionable in thati like salt, but i really do feel it's importantto get good salt. most times i travelwith my own salt. i think you call itkosher salt here. i use malden or i usefrench fleur de sel. because otherwise i feel you goout and you've got lovely

food in front of you, and thensomeone puts some shaker with bathroom scourer on the table. so good salt is veryimportant. i'm very fond of something thatpurists hate, which is garlic infused oil. because on days when you crawlhome and you're so tired that the idea of peeling garlic andcrushing it make you feel like weeping, just having that mildgarlic is very good. also, the italians don'tover garlic.

what italians do-- and this isalso an important ingredient-- is use olive oil. and then you put a peeled cloveof garlic, and you cook it until it's golden, andthen you get rid of it. they do not put hugeamounts of garlic. and the last thing i would sayis everyone has been so brainwashed into usingextra virgin olive oil and all the time. italians never ever use extravirgin olive oil to cook.

it's very expensive, when it'sheated you lose the taste. always buy regular oliveoil to cook with. extra virgin olive oil goeson after you've cooked. a teeny drop and you have thatfantastic fragrance, but it is both wasteful and unnecessary touse it when you're cooking. and not least as well is thatthe smoking point i think of extra virgin olive oilis lower than of regular olive oil. so if you're going to cookanything at high heat it'll

burn faster. scott giambastiani: sonow you have it. five easy ingredientsto get started. nigella lawson: i maynot have done five. i am innumerate. scott giambastiani: ithink you got it. think you got it. so in the beginning of yourtravels through italy, you make some references abouteating on a budget.

any tips? nigella lawson: yes certainly. i have a recipe here which ilived on when i was young and i cook an awful lot now. and it's called eggsin purgatory. and i have referred to it-- some people think there may besome reference to dante. i have gone into it to somelength in [inaudible] which is simply, youget a skillet.

you put a bit of oliveoil what's sort. a bit of garlic, some oregano,and some chile flakes. and then you open a canof diced tomatoes which you put in. you crack open as manyeggs as you need. you then grate over someparmesan and you cook it for a few minutes. it's the most fantastic-- it's great if you're hungover.

i know none of you hereever would be. it's fantastic when you wantsomething quick, and it doesn't cost very much. but it's good food,it's real food. and just a hunk of lovely bread,such as you get a lot around here, and you're away. scott giambastiani: great. if audience has questions,please start lining up. i'm going to continue.

so what would yousay, if any-- other than what you'vediscussed-- are some key takeawaysfrom the book. and one of the key takeawaysthat i had right off the bat is you're telling people to readthrough the recipe first, which i thought was great. and you're emphasizingsimplicity. any other key takeaways fromyour point of view that you'd like to talk to theaudience about?

nigella lawson: i started offas a journalist, not a food journalist at that. and for me a recipe is a bitlike a piece of journalism in that it has to adhere to thequestions of who, what, why, when and why now. and i think that's whatwe should when we're cooking as well. and i have tried to put eachrecipe in context. and i think that's whatwe all need to do.

when you take a recipeinto your life it has to become yours. so although there are manyrecipes in here, i would say just choose some you like, cookthose few over and over again, and then change themand make them yours. because even though i writecookbooks, it's very important not to be enslaved by thetyranny of the recipe. i know that everything works. i test everythingin my own home.

i feed my childrenand my friends. and the baking recipes i do aquadruple testing by sending out to people who usedifferent ovens. i know everything works, soyou can rely on that. use them and then change it. because cooking has to beauthentic to who we all are personally. so i want to share what i'vegot and then you add what you've got.

and if any of you want to letme know how you've changed things, i sometimes changethings in further additions. if readers say to me, youknow what i changed it a bit, i did that. i will change a recipe in latereditions, because as i say, it's about communication. and you must always rememberto put yourself in your cooking, because that's like. and if you don't do that you'renot really part of the

recipe an of the dishyourselves. but you can follow therecipe as well. i'm happy if you want to cookfrom it directly, and i know it will work. but not to feel that youcan't put your stamp. and that's what i wantpeople to take away. scott giambastiani:we have a very innovative bunch of googlers. i think you're going to geta lot of emails coming in.

that's great. we have a first questionfrom the audience. audience: my wife and i firstsaw you on tv in australia where we're from elevenyears ago. nigella lawson: you don't say. audience: my wife'sup the front here. it was 11 years agoon our honeymoon. so ever since then you've beenthe other woman in our relationship.

and so there's lots of thingsi'd like to ask you but i'll give you two. we've got four young children,could you tell us of your recipes which you thinkthe kids would love to eat and help make? we love seeing that on your tvshows with your kids helping to make things. nigella lawson: yes. audience: and the otherthing i'd love to

hear about your writing. to become a writer, were youjust passionate about it? did you study? so i'll leave you with those. nigella lawson: ok i willanswer in the order. people often complain thatchildren don't eat vegetables. i think actually it reallydepends on how you cook them and how you talk about it. i've got a recipe in herewhich is for tortellini

minestrone, which my childrenhave always loved. and a big bowl of vegetablesoup is nourishing in every sense. it's nourishing thebody and the soul. and since my children werelittle i would give then scissors for them to chopup green beans. i feel that-- i think your children areprobably too young to be given knives but they can stir--

and i think that really it'sbeing part, even if they're just watching in with you in thekitchen and being part of seeing how food is madeis very important. and if they contribute,they will eat. even if brussels sprouts, whichchildren often don't like, you ask them to help cookthem, they will eat them because children want to-- we all, we need tofeel involved. and so that's what iwould say in there.

and also my childrenparticularly like, i call it a pasta risotto. when i was in italy last i foundthis new way where they have a cooking pasta, whichis totally anarchic. which is you put pasta and waterin together and you cook until the pasta has absorbedthe water. and it's very, very creamy. and i use that orzo pasta, whichlooks like rice although orzo in fact means barley.

and i cook that with pancetta orbacon and peas, frozen peas i'm afraid to say. i shouldn't say i'm afraid tosay because, of course, unless you're picking the peas andshucking them straight away, you're just getting the starch,you're not getting everything. and they like that a lot. and it's very easy to makebecause you're not stirring like risotto.

you can't have four youngchildren and be stirring a risotto, that i know. as for writing, i'll tell youhow i learned to write. and that is very strangely thatwhen i was at college-- i don't know if it'sstill done but-- if you went to either oxford orcambridge, you were taught in the tutorial system, whichwas just one-to-one with your tutor or sometimes two of you. and you didn't hand your essayin, you had to read it out.

i mean obviously this wouldn'twork if you were doing math. but i was doing, as i say,medieval and modern languages. and when i did my first essay,like many children, young people who were academicallyprecocious, it was embarrassingly pretentious. and i was too embarrassedto read it out loud. so i had to edit as i read itout so that i could say it without brushing. and then i learned to write.

some people might say i still dohave a slight illiteration and adjectival overloadproblem. but i'm working on it. i learned how to be a journalistthat way and i learned how to write. because in order to holdsomeone's attention and for it to be realistic that one shouldsay something, you have to learn to write in a waythat will do that. so i would say that was the besttraining for writing i

could possibly have had. so lots of great savory dishesand in the book and also a lot of yummy desserts. what would be one of yourfavorite desserts and why? nigella lawson: there's twoparticular desserts, can i do two, please? can i be greedy? scott giambastiani: youcould to three. nigella lawson: oneis my chocolate

olive oil cake, which-- this is really a bit about-- it's not italian because it'sgot olive oil i kind of gave myself a bit of license. i created it because a very goodfriend of mine has celiac disease and he complained tome that he never got to eat chocolate cake anymore. so i wanted to make a cake hecould-- so it's really just-- its got ground almondsinstead of flour and

it's got olive oil. so it's gluten free anddairy free, and is fudgy and heavenly. and very easy to make becauseyou're really just stirring, stirring some hot water intosome cocoa, and then you're stirring some olive oil,and sugar, and eggs, and ground almonds. so it's very, very easy. you make it ahead,so i love that.

and i also have what i call aone-step no-churn coffee ice cream, which is made fromingredients that would probably give most nutritionists a nervous breakdown. but condensed milk, heavycream, instant espresso powder, and coffee liqueur. i have to say i'm unashamedlykitsch. and it tastes likeitalian gelato. and all you is whisk it alltogether, put it straight in

the freezer, and you don't haveto churn it or anything, because it has so muchsugar and fat. but you don't have to eat a lotand you don't have to eat it every day. that's what i say, so thoseare my two favorites. scott giambastiani: perfect. we have another question? audience: we know that youlove italian food. what other types offood do you like?

nigella lawson: all types. audience: what would be yourfavorite cuisines? nigella lawson: i have yet tofind a type of food i don't like except a green pepper. i feel they're unripe andi don't understand it. i feel if you're not hungarian,there's no excuse for a green bell pepper. i love thai food. and i think of all the asiancuisines it's the simplest to

cook at home. i like indian food but i cookthat only when i've got either a lot of time off or apressing deadline. because you have to workso hard on it. i think otherwise the onlyother cuisine i have an emotional connectionto really is norwegian, strangely enough. because for some reason i spenta lot of time in norway as a child and even didonce speak norwegian.

i can't anymore. so i love scandinavian food. and i also adore regionalamerican food. for me it's incredibly exotic. and i collect all those-- i go around america and icollect all those spiral bound recipe books that i knowchurches or communities put together of their recipesand i love that. audience: thank you.

scott giambastiani: are thereany areas that you maybe haven't been to that you'dlike to explore more? or you've been to and you'dlike to see move of around the world? nigella lawson: i'm very, veryill traveled and i would like to rectify that. it's partly becausei have children. they're getting older,but as they get older they still need you.

and i very much-- i do this work and i love it. but i do it also so that i canwork and feed my family. i mean a bit like theenvironment here is that i want to live a lifein which i feel completely integrated person. that i'm not a work person andthen not a work person. i'm just me. and the difficulty of that isthat it means that, much as

i'd like to travel hugely, iwant to be at home as well. so later on when i'm and oldbattle axe, i'm going to-- i'm getting near there-- i am going to go aroundthe world. and i certainly would loveto go to the far east. i would love to travel. i think it'd be great to justsay, for a year or so i'm just going to travel and eat myway around the world. scott giambastiani: loveit, love it, love it.

so i have one final questionand it's maybe a glimpse of the future for you. any future projectsyou can share? nigella lawson: i really,really hate plans. i don't know if-- do you do myers-briggsat google? scott giambastiani: oh, yes. nigella lawson: do youapprove it or not? scott giambastiani:yeah, it's used.

nigella lawson: ok i'mesfp, we don't plan. we do not plan. we are spontaneousimprovisers. and give me a form to fillin or a plan to have an i dwindle, diminish, and wilt. i have a few things inthe back burner. and i just carry on. and i see what emerges. scott giambastiani: brilliant.

thank you very much. scott giambastiani: it's beena pleasure, thank you.