Three
Monkeys
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Three Monkeys Online Magazine

Three Monkeys Online

A Curious, Alternative Magazine

Slovenia

Ljubljana
Ljubljana is one of Europe's coolest capital cities, famed for its castle, beautiful bridges, vibran

Hard Cheese from the Swiss
The Swiss made a rare incursion into the Irish mindset last Wednesday, when their football team’s stolid defense at Lansdowne Road denied the Irish team a place in the World Cup Finals, which wi
Well, I wonder why…
From the Washington Post:”In what may turn out to be one of the biggest free-falls in the history of presidential polling, President Bush’s job-approval rating among African Americans has
Harold Pinter has won this year’s Nobel Prize in Literature
According to the Swedish Academy, Pinter is a writer “who in his plays uncovers the precipice under everyday prattle and forces entry into oppression’s closed rooms.” As with every N
The secret life of Banville
From the deluge of stories about John Banville following his (conventional-wisdom alert!) surprising Booker Prize win, the most interesting nugget was offered up by John Boland, whose Saturday TV revi
Sign of the Times
OK, yesterday’s sunny post was an anomaly. Today, I want to beat up on Fintan O’Toole–his review of the book by former Irish Times editor Conor Brady, “Up With The Times”
It’s nice to be back….
Well it’s good to return after an unplanned, unannounced sabbatical from the blog with something unusually positive. (BTW, I’m writing this after deleting about 1380 spam comments–ha
The Days of Abandonment
The Days of Abandonment, or I giorni dell’abbandono, while being the title of a captivating, strange and disconcerting novel by Elena Ferrante (soon to be reviewed in Three Moneys Online), is al
Vegetable Cous Cous
Cous cous is a typical and traditional staple in the western regions of north-Africa, the so-called Maghreb, and is made from durum wheat. From the north-African regions, it travelled to Europe (notab
Panir (or Paneer) – Home made Indian cheese
Of all places, it is in the land of Parmigiano Reggiano (parmesan cheese) – Emilia Romagna – that I learnt how to make this simple and versatile Asian cheese. Simple, as it is really easy