It’s hard to believe but the Pagani Zonda, arguably one of the most colorful super cars of this generation, is already 12 years old. For a niche supercar brand like Pagani, that in itself is an outstanding achievement.
But since the Huayra is now in the fold, the Zonda’s life has been on borrowed time and over the past few years, Pagani has resorted to producing a limited number of one-off, special edition models for a select number of customers.
From the HH to the Rak to the Tricolore, and even Lewis Hamilton’s 760 LH, the Zonda is ready to say goodbye in a manner few exotics of its kind get to do.
But before that, there’s still time for one more one-off: the Zonda 764 Passione.
Pagani has yet to reveal official photos of the 764 Passione but there’s word that the supercar will feature a naked carbon fiber body with pink accents on the car. By pink accents i mean, pink painted brake calipers, pink trimming lines in the body, some pink elements of the engine and the word “Passione” is etched in pink onto the valve covers.. Perfect for a girlie girl car enthusiast like myself.
Under it’s hood, the 764 Passione will carry a 7.3-liter V12 engine that’s expected to produce 760 horsepower - 764, maybe? - akin to Lewis Hamilton’s one-off LH model. Speaking of the Zonda LH, the 764 Passione will also feature a six-speed manual transmission instead of the sequential paddle-shift gears of some of its other contemporaries.
So now that the Zonda is finally ready to say adieu, do you think the 764 Passione is a fitting send-off to one of the best exotics of the past decade? Ahhhh, I certainly think so.
In a food processor, combine cream cheese, sour cream and non-fat yogurt. Whip, but better if you just spatula it til the mixture becomes creamy. But since I'm lazy, I just used the food processor. Add processed mixture to pan and incorporate. Allow to heat through. Add 1/4 cup shredded Parmesan to mixture and combine. Check for seasoning and add salt (about 1 teaspoon sea salt), black pepper and a dash of your favorite hot sauce, cayenne pepper or red pepper flakes. Add more lemon or other seasonings if desired.
Start by pre-heating the oven at 400°. Then, put all of the tomatoes into a baking dish. Drizzle 1 T olive oil and season with salt and pepper. Put it in the oven and roast for 1 hour.
Heat up the rest of the olive oil in a pan. Add the leeks.
Watch over and stir until the spinach has wilted.Heat up butter in a large skillet over medium high heat. Add the scallop once the butter is HOT and cook on each side for 5 minutes.
After experiencing the natural beauty of this 125-acre island, Owners of the 125 acres, Brits Charles and Carrie McCulloch, sought to create a private refuge for travellers who, like them, just 'don't do' hotels. The pair decided to adapt it into a luxury private retreat, accommodating up to 18 guests on an exclusive basis. 'I have always disliked the lack of freedom and individuality imposed by hotels, however stunning the location.' says Charles.
They commissioned Filipino architect Jorge Yulo to design the contemporary eco-resort and furnish it with pieces from local carpenters and craftsmen, who weaved their own rattan, sewed cushions from tribal fabrics and carved a bath from a single block of Romblon marble. 
The South wing comprises a spacious lounge with oversized comfortable sofas to relax and unwind, equipped with a cinema style projector and a huge screen. The lounge leads onto the infinity pool and deck area and from there onto the beach. Above the lounge, reached by a bridge from the gallery, is a master bedroom suite With suitably impressive views.
Add the peppercorns, cinnamon, cloves, coriander seeds and nuoc cham sauce. 
Drain the stock, reserving all the liquid and discarding the bones and spices. 
Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart. Drain the noodles well and divide them among large individual soup bowls. Arrange the toppings on a platter in the centre of the table. 
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