Fabulous Films is proud to announce the UK Premiere release of
Starring David Bowie & Sydne Rome
Being released on Blu-ray for the very first time from the 16th August 2021
Available to pre-order now from Amazon – Limited Edition Media Book Presentation
“Captures the disillusioned flavour of the era well”
Radio Times
David Bowie & Sydne Rome star in this forgotten period movie gem, which has now been digitally remastered from original sources. Presenting the film for the first time ever in high definition in a wonderful, limited edition Media Book presentation, featuring the digital restored film on Blu-ray along with the Original Soundtrack.
This premiere release also comes complete with a 54-page booklet and with bonus features including The Making of Gigolo with Producer/Writer Joshua Sinclair and Assistant Rory Maclean to the Director David Hemmings, as well as audio commentary with Rory MacLean.
Just a Gigolo also stars two Hollywood Icons Marlena Dietrich in her last movie appearance and Kim Novak (Vertigo).
The film was Directed by David Hemmings who also appears in the film. The film also features James Bond Villain Curd Jürgens (The Spy who loved me).
Synopsis
Paul von Przygodski (David Bowie), a young Prussian gentleman, arrives in the trenches in time to be caught in the final explosion of the Great War. After recuperating in a military hospital, where he is mistaken for a French hero, he returns to Berlin. His family home has been turned into a boarding house, his father (Rudolf Schündler) is paralyzed, and his mother (Maria Schell) is working in the Turkish baths.
Attempting to find a new purpose, his childhood friend, Cilly (Sydne Rome), abandons him for fame and fortune; his former commanding officer, Captain Kraft (David Hemmings), tries to persuade him to join his right-wing movement and a widow, Helga von Kaiserling (Kim Novak), briefly seduces him with the finer things in life.
In a society where the individual comes first and anyone can be bought, he is recruited by Baroness von Semering (Marlene Dietrich) as one in her regiment of gigolos. The cynical and decadent world of entertaining rich widows leads an increasingly disillusioned Paul to a poignant, chilling end
It was David Bowie’s first movie role after Nicolas Roeg’s The Man Who Fell to Earth (1976). As Roeg’s film had played upon Bowie’s earlier identification with science fiction and alienness so Just a Gigolo fitted his then-current interest in pre-war Berlin, pricked by meeting Christopher Isherwood, whose Goodbye to Berlin had inspired the musical Cabaret. The city had also been the recording location for Bowie’s latest studio album, “Heroes” (1977).
Special Features
· The Making Of Gigolo with Writer/Producer Joshua Sinclair and Assistant To The Director Rory MacLean
· Audio Commentary with Rory MacLean
· Original Trailer
· Original Soundtrack CD
· 54 Page Companion Booklet
Blu-ray Product Details
· Cat Number – FHEB3763
· Barcode – 5030697044341
· Discs – 2 (1 x Blu-ray, 1 x Original Soundtrack CD)
Rejoice! The days are finally warmer and longer, which makes weekends more enjoyable, too! A light breeze playing with your hair, a twinkle of sunlight dancing on your nose, and the smell of green grass and flowers hanging in the air – yes, you have guessed correctly, it’s finally summer again (at least in some parts of the UK)! This means grabbing a blanket, packing up the picnic basket and taking friends and family in tow to trot off to the closest green space there is to find. To beat the hunger pangs on a long afternoon lazing about, these tasty cheesy bread parcels are the perfect picnic snack to bring along – easy to carry around, no cutlery necessary and best eaten cold! A combination of salty goodness from the “King of Cheeses”, Parmigiano-Reggiano, and Parma ham, milky mozzarella, aromatic fresh basil, sweet sundried tomatoes and the sharpness of sweated onions make these little pizza pockets the King of your picnic basket. Hail to the Summer Season!
Ingredients:
For 8 Parcels
For the dough:
500g mixed, plain flours (white and wholemeal)
320ml tepid water
2 tbsps. dry yeast
1 tsp. sea salt
1 pinch sugar
For the filling:
8 slices Parma ham
1 mozzarella ball
100g Parmigiano-Reggiano, grated
1 mid-sized onion
8 pieces sundried tomatoes
A handful of fresh basil leaves
Olive oil
Black pepper to taste
Extra flour for dusting
What you’ll need:
Mixing bowl
Measuring jug
Kitchen scales
Fork
Rolling pin
Grater
Chopping board
Large Kitchen knife
Frying pan
Flat baking tray
Tablespoon
Teaspoon
Wooden spoon or spatula for stirring
Cling film
Non-stick baking paper
Method:
For the dough, take a mixing bowl and combine the flours forming a little well in the middle of the bowl. Add dried yeast, sea salt and sugar.
Slowly add tepid water into the well and start stirring more and more flour into the water using a large fork until the clumps are getting bigger and start combining into an even mixture.
Wash your hands thoroughly, then cover them and the dough with extra flour and start to knead. It tends to be easier to knead on a hard, flat surface instead of the mixing bowl. For this, make first sure that the worktop is clean and dry before dusting it with flour.
Knead the dough thoroughly for at least 5 minutes, slapping it, folding, pulling and pushing it from every angle until it feels elastic and smooth.
Put the dough back in the bowl, sprinkle some flour on top and cover the mixing bowl with cling film. Allow the dough to prove for about 30 minutes in a warm environment.
In the meantime, chop the onion into strips. Sauté the onion strips by slowly heating up a frying pan with olive oil and spreading them out evenly over the pan and letting them cook, on low heat, until they turn transparent. Stir frequently with a wooden spoon or heatproof spatula to avoid browning.
Grate the Parmigiano-Reggiano, cut up the mozzarella and sundried tomatoes.
Dust the worktop with flour. Take your dough and knead it for a few minutes, then take half and roll it out to a large square, approx. 3mm thick. Then take a knife and separate the dough into four pieces.
Drizzle olive oil on each square and rub it in the dough.
Distribute all ingredients equally: One slice of Parma ham per square, 1-2 tomato pieces, 1-2 slices of mozzarella, a tablespoonful of sautéed onions, a handful of grated Parmigiano-Reggiano and a few fresh basil leaves. Add black pepper to taste. As the ham and Parmigiano-Reggiano are fairly salty already, I would not recommend adding any extra salt for taste.
Take one side of the dough square and wrap it over the filling. Use your fingertips or the back of a spoon or fork to press the dough edges together so the filling won’t fall out. Glaze the parcels with olive oil using a pastry brush.
Repeat the process for the other half of the dough with the remainder of the ingredients to make 8 parcels altogether.
Place the bread parcels on a flat baking tray with non-stick baking paper and put them in the hot oven (middle-rack) for approx. 25 minutes or until golden-brown at 180°C (fan).
After about 15 minutes into the baking process, take the pastry brush and glaze the bread parcels with water. This will make a crustier crust.
After the baking process, let them cool and pack them up for a nice picnic.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
Steeped in his influences, and a modern take on the ‘Yacht Rock’ genre, the track has that Californian feel that has spawned some of the finest music of our times. Think Fleetwood Mac, Eagles, Steely Dan, The Doobie Brothers and Christopher Cross and you’ll be in the right ballpark. And that West Coast sound is no accident, as Michael explains: –
“In 2018 I was invited to join US singer songwriter Ben Folds at a retreat in Ojai, California. I jumped at the chance, being a huge fan of Ben and his music and having never been to that part of America before. It was a truly life changing experience – I literally came home a different person. We spent several days writing new songs, finishing old songs, and generally just having a great time.”
“I fell in love with the quaint town of Ojai and the whole vibe and sound of the West Coast, where so many of my musical heroes made music which stands the test of time.”
Having previously worked with top record producers Keith Bessey & Warren Bennett on his earlier albums, Michael decided to take on all the production duties alone for this record, which was completed during the lockdown of 2020. But, using the wonders of modern technology, he was still able to continue his tradition of utilising some of the finest musicians in the world to play on the tracks. Once again, US No.1 saxophonist Ed Barker takes the horns, and string arrangements are courtesy of the legendary Simon Lockyer. For the first time on Michael’s recordings, fans are introduced to French guitar maestro, Antoine Saults, recently described by The Who’s Pete Townshend as ‘the future of music’.
Ojai
The Brand-New Album
Released 25th June 2021
About Michael Armstrong
Michael Armstrong was born in South London in November 1973. His parents were not in the slightest bit musical, although they did listen to music frequently. Michael remembers car journeys singing along and harmonising with his brother to The Beatles Greatest Hits. He knew from a very early age that he wanted to express himself through music and song.
At around the age of 11 he began to seriously tackle learning the guitar and as soon as he was able to play 3 chords he had written his first song. Once he had mastered the guitar he taught himself to play the piano during Games lessons at school stating ‘I just couldn’t hack Rugby, not in the cold wet weather’. Luckily his lack of interest and ability in the sport was confirmed by his teachers who were happy to leave him tinkering away in the music room.
At the age of 15 he entered a song writing competition on BBC’s Pebble Mill At One, coming in second place to a 16 year old Mancunian called Gary Barlow. Take that! By 18, he had his own band and performed his original material across the country eventually playing several nights at The Shepherds Bush Empire in London.
By the age of 23, having toured incessantly, Michael became disillusioned with the music business and joined his father at the family construction company. For 15 years they grew the company to huge success and Michael lived a happy and fruitful life with his wife and three children.
In 2011 a string of events suddenly sent Michael on a new but familiar path. His father’s health led him to retirement and Michael’s own health scare led him to assess his situation. Some might call it a mid-life crisis! Coupled with the failing UK economy and a chance encounter with music biz guru Lisa Davies, Michael felt the world of showbiz beckoning him again. He had also amassed some 200 songs that had never been released. Seeing his talent, and amazed by his music, Lisa became Michael’s manager and set about raising his profile across the business.
After receiving great reactions to an EP, Michael set about recording his debut album ‘Michael Armstrong’ which was eventually released on 29th June 2015. It was met with resounding success, championed by the late Terry Wogan on BBC Radio 2 and gaining airplay across the globe. The album featured guitar giants Albert Lee (2 x Grammy Award Winner), Elliott Randall (Steely Dan, Doobie Brothers) and Phil Palmer (Bob Dylan, Robbie Williams) and was produced by Keith Bessey (10cc, Cliff Richard, The Ramones).
As a result of the album’s success, Michael has since been interviewed and has performed on just about every radio station in the land several times over. He has additionally gained major airplay across the globe including the UK’s BBC Radio 2, and mainstream stations all over Europe, USA, Australia and South America, where his single ‘The Radio Years’ was a Top 10 hit. This has further led to numerous appearances on national TV such as ITV’s Lorraine, Sky News, BBC News, ITN plus he is a regular on Vintage TV.
A dedicated touring artist, Michael has performed with some of the biggest names in the business. He has spent over two years ‘on the road’ headlining his own shows as well as appearing as a special guest on major tours with Leo Sayer, Vonda Shepard, T’Pau, Beverley Craven, Dean Friedman & The Hollies’ Peter Howarth. He has also collaborated and worked alongside massive global stars including Sir Paul McCartney, Sir Cliff Richard, Mark Knopfler, Glenn Fry, Chris de Burgh, Russell Watson, Hank Marvin, Michael Ball and countless others.
In 2016 Michael released the official 60th Anniversary commemorative single for Liverpool’s famous Cavern Club and performed it on stage at the venue during a very special celebratory party which included many associated local and national dignitaries. That same year he was invited to open the Great British Radio Reunion with his anthem ‘The Radio Years’ and was selected by his local authority to perform and present an award at their Annual Local Heroes Awards Ceremony in conjunction with BBC radio.
In 2018 Michael released his second album #LookingForTheWorld, again to great critical and commercial acclaim. Singles from the album including the title track were played on radio across the globe, as Michael set out on his biggest promotional tour to date. During the USA leg, Michael was invited to spend some time with one of his great musical influences, singer songwriter, Ben Folds. They spent a week together in Ojai, California, where much of what was to become Michael’s third studio album was conceived. Following the promo tour, Michael returned to the UK for a sell-out London show, which was to kick start a full UK and European tour, only to be scuppered by the global pandemic.
Unable to perform and in isolation, Michael set about recording the songs he had written on the West Coast in his home studio and the result, ‘Ojai’, the brand-new album will be released on 25th June 2021. Plans are afoot to tour the album with his international band in 2022, Covid-19 permitting.
REVIEWS
“Sharp, harmonious and lyrically spellbinding, this is music delivered by a proper musician who takes chances while paying homage to a golden past in songwriting.”
– Lesley-Ann Jones (Music critic & biographer)
“An incredible talent.”
– David Wigg (Daily Mail)
“This guy is seriously good!”
– Richard Madeley (BBC Radio 2)
“This has got to be included in my favourite albums I’ve ever purchased”
– *****Amazon
“Rock Star!”
– Sir Paul McCartney
“I had a feeling he had something special…I was right!”
– Elliott Randall (Steely Dan)
“It’s almost as if he’d heard my entire music collection and picked up on the best bits.”
Ah, Italy. Land of pizza, pasta, espresso and more. Such a wondrous country. And at the epicenter of it all, Rome. The Eternal City. What a glorious place to visit. It is indeed a magical land, transporting you back thousands of years no matter where you venture. I firmly believe that Rome is a place everyone should visit at least once in their lives.
With all the history on display, visitors flock to Rome in droves, which makes it a tourist mecca… which means much of it is also a tourist trap. And nowhere is that more apparent than at it’s thousands of eating establishments, which all seem specifically designed to draw in sightseers and out-of-towners with the promise of a delicious, classic, Italian meal, but rarely deliver. Which brings up an interesting problem. Where should one eat?
Romans love holding onto their classic culture – and history in general – more than other place I’ve ever visited. This is wonderful in regards to preserving culture, heritage, history, art… but tends to stymie progress in the food and coffee world. Let’s consider what the phrase “classic” means when it comes to a meal.
Many Roman restaurants claim recipes handed down from generation to generation. This may very well be true, and Grandma’s recipes might have included the best ingredients possible… when she was alive. Remember, there was once a time that food was, by default, natural, organic and whole, as opposed to pre-packaged, chemically processed, mass-produced, and littered with chemical pesticides, chemical additives and preservatives. Let’s assume that Grandma’s recipes really did hail from 200 years ago, as opposed to from the 1950s, when frozen, canned and microwave meals were standard in every kitchen, and it wasn’t yet known how bad these foods were for you. Going with a best case scenario, Grandma’s recipe might have called for tomatoes, which she grew in her garden, and chicken, which came from the family farm. This sounds great, but that easily could have evolved into a mass-produced, GMO, subpar-tasting, mealy tomato and a water-and-antibiotics-injected, washed-in-chlorine, mass-poultry-farm chicken. Technically, still the same ingredients, but eons away in terms of taste and health benefits.
Bottom line is that, in today’s world of artificial foods, toxins, chemicals, additives, carcinogens, hormones, medicines and a whole other plethora of unappetizing ingredients added to our foods, sourcing good quality ingredients is the first step to a good restaurant. Unfortunately, I find that unless you’re paying a Michelin Star-level premium for your meal while in Italy, many Roman restaurants – even if they are sticking to the spirit of generational recipes – serve subpar quality ingredients, resulting in a subpar outcome, no matter how talented Grandma was.
Add to that, an alarming lack of consistency, some truly cranky service and crazily expensive food, it’s as if the Roman restaurant industry realized that since Rome is like Disneyland – non-stop tourists and no down season – they are unlikely to have a lot of repeat customers, so there’s no reason to worry about winning anyone over long term. And while I get how frustrating it can be to kowtow to ungrateful interlopers regularly, Idon’tcare! When I eat out, I want good food, good service, and – of course – a good price!
That’s why I was so happy when I finally discovered the best place to eat in Rome, which I ended up visiting numerous times:
Mercato Centrale Roma
Thank goodness for you! Located in the Stazione Termini (Rome’s main train terminal), the market is home to a wide variety of high quality food vendors, a wine bar, a coffee shop and a restaurant. Fairly new, having opened in October 2016, the Mercato took over the Cappa Mazzoniana, a century-old hall built by architect Angiolo Mazzoni, initially intended for use as the station’s restaurant, which never happened (until now). The thing that sets the Mercato apart from the other eateries in Rome is that they went out and sourced the best of the best in terms of local chefs, so you don’t have to. They did the research and you reap the benefits.
Whatever you might be in the mood for exists at the Mercato. Meat? Pizza? Gelato? You name it, you got it. They’ve got a pretty good system down, too. Sit at a communal table and a server takes your drink order. Then choose from one of the many stalls and eat to your heart’s content. Start with a glass of wine and an antipasti of cured meats and cheeses, move on to a pasta, have fish for a main, finish with a ristretto and something sweet. Each from a different vendor, specializing in a specific thing.
On this last trip to Rome, I frequented the Mercato a handful of times. I was over the moon about finding some enjoyable espresso there (something, surprisingly, very hard to come by in Rome), but it was the truffle stall (Il Tartufo di Luciano Savini, aka Savini Tartufi) that won my heart. We tried two different truffle pastas there, and they were, without a doubt, the best pastas we ate in Rome.
My favorite was the Gricia al Tartufo Nero. It starts with a calamaretti, which is a short, wide pasta tube, visually reminiscent of calamari, that collapses when cooked, trapping the sauce within (!). It’s coupled with bacon, a drop of milk, extra virgin olive oil and Pecorino Romano cheese, and then finished with a generous heaping of freshly grated black truffles. The sauce perfectly melds with the fresh pasta, and each bite is a reminder of all that is good in this world. I’d never had a pasta so delightful, perfectly cooked to the desired al dente consistency. Their Tagliolino al Tartufo was excellent as well, using a tagliatelle pasta in an egg/Pecorino Romano/extra virgin olive oil sauce. Both pastas were in the €15-20 range. That may seem expensive, but – to put Roman food prices into perspective – we went to a busy, casual osteria not at the market and ordered their truffle pasta. It didn’t even come close in taste or quality to the Mercato’s truffle stall, and it cost a hefty €37, nearly double the price.
The next time we visited the Mercato, we had the Trapizzini, a triangular shaped pizza bianca (pizza dough) stuffed to the point of overflowing with traditional Roman fillings. They recommended as a first timer trying the braised beef (their #1 best-seller), but, not being in the mood for red meat, I opted for the pollo alla cacciatora. Wow. It was a winner. The chicken was juicy, flavorful and so well cooked that it fell apart easily. It was cooked in garlic and white wine, and mixed beautifully with the crispy-on-the-outside, soft-on-the-inside pizza dough surrounding it. My only regret is being too full to try another one.
At the Mercato, you shouldn’t miss out on something sweet. I opted for a tiramisu from Cremilla. Even though they’re known for their gelato, I couldn’t resist the look of this fluffy, velvety, coffee-tinged dessert. Sure enough, it was smooth, subtle, creamy and exactly what eating a tiramisu in Italy should be like.
Paired with an espresso from La Caffeteria (one of the few espressos in Rome I didn’t have to cringe to ingest, nor add sugar to), my meal was complete.
All in all, come to the Mercato to enjoy the hustle and bustle around you, and take in the smells of all the fantastic foods. Have a sit down meal at Michelin-starred chef Oliver Glowig’s restaurant on the second floor, enjoy a casual plate of lovely pasta at one of the many booths on the ground floor, or go really chill and simply grab a beer and a slice of pizza to go. Indulge in fried foods or sweets, chocolate and cakes. You can even buy some fresh produce on your way home. The market really does have it all, and they do an excellent job executing.
I tried a plethora of items and was pleased with them all. Mercato Centrale definitely offers a great choice for a variety of typical Roman foods (and more) at a good price. And you can trust the sourcing, because the vendors come highly curated.
In other words, when in Rome, do as the World Eater does, and eat at the Mercato Centrale at Termini I. Buon appetito!
Numerology for me was one of the easiest of the occult fields to learn and I still find it one of the most accurate and fascinating subjects to date. It goes back over many centuries it’s related to Pythagoras a Greek Philosopher who lived in the sixth century B.C. he is known as the father of numerology. Pythagoras believed that all things are numbers and He believed that all of us lead a predestined life path because of the life paths we are born with.
Numerology can be used to read people’s characters and to understand the influences and opportunities in their lives at any given time, it also can show us our Karmic Lessons and Karmic Debts ..karmic lessons describe the things you are supposed to learn in this life and a Karmic Debt is a debt that travels with you from one lifetime to the next. In other words, all the not so nice things you did in your past life you will have to fix and restore the harm that you have done in preparation for the next lifetime.
What does your name mean?
Your Name at Birth, Date of Birth, Number Plate of your Car, The Door Number you live at, the Postcode you live at and so on are all made up of numbers, and they all have a distinct meaning to the individual. In the table below you can see how you can convert the letters of the alphabet into numbers.
Letter conversion to Numbers
Numerology can be used for many things in your life in particular, your career, your relationships, marriage dates and names, choosing a business name, naming your child and so on, you will find once you use it for one thing you will want to use it for everything.
The Name on your Birth Certificate describes your personality, who you are, how you react, where your strengths and weaknesses are and what you want to achieve. even if you change your name these things will never change you will just attract different vibrations to your personality. From your birth name, I can find your Motivation Number and your Inner Self Number and your Expression Number. In short, Your Motivation Number shows how you think and the way you act.
Your Inner Self Number is what your dreams are made of and it’s also quite often how people see you. The expression number is how you express yourself and where your talents lie.
I can also see from your Numerology Chart your Life Cycles, your turning points and your Challenges you face in your life.
Your Birth Date Number (known as the Destiny Number and Life Path) suggests your overall path in life and place in the world and it is based on your birth date. Simply add up the numbers in your birth date and keep reducing them until you reach a single number, unless of course you have a master number which will need to be interpreted separately.
what do your numbers mean?
Example:
Birth Month is April = 4
Birth Date is 30th =30
Birth Year is 1966 =1966
Add up digits of all these numbers
4+3+1+9*6+6 = 29
Then reduce the number to a single digit by adding 2+9 =11 then reduce again to 1+1=2
The number your left with is 2. this is the Life Path Number.
I have listed Below is a brief indicator of Life Path Numbers.
ONE is the Leader and indicates the ability to stand alone. It is a very strong vibration and is ruled by the Sun. In Astrology the Sun rules Leo so it is very similar to the Leo vibration. In love Number Ones can take the Lead and sometimes be quite self-cantered however they are willing to experiment and can be quite exciting…They require a lot of excitement as they can bore easily.
TWO is the Mediator and the Peacemaker. Number Two’s Desire is for harmony and peace. It is a gentle considerate and sensitive vibration and ruled by the Moon. The Moon rules Cancer in astrology so it’s similar to the Cancer vibration. In love Number Twos will bend over backwards to keep a relationship running smoothly and they offer emotional security to their partners and plenty of support.
THREE is a sociable, friendly and outgoing number. kind, positive and adventurous but can also be extravagant and scatter their energies too much. Three’s enjoy life to the full and have a good sense of humour. They are ruled by Jupiter and in Astrology Jupiter rules Sagittarius so it’s similar to the Sagittarius vibration. In love Number Threes are fun, energetic and willing to experiment and they like contact with others as it makes them feel happy and content. That aside if they feel confined, they will feel unhappy and may become restless and will need their space, but if they are allowed their freedom, they are exciting and happy partners
FOUR is the worker. workaholic even. Fours are trustworthy, hardworking and helpful and ruled by Uranus, in astrology Uranus rules Aquarius do us similar to the Aquarian vibration to reach balance and harmony in their lives. At their worst they can be very jealous people. In love Fours can be steady and generally trustworthy, but they can be quite emotional and frustrated, and if they feel trapped, they can become confrontational to say the least. If a relationship with a number four becomes stagnant it can definitely bring out that confrontational side. They love to solve problems, and tackle predicaments, but can be very opinionated at times.
FIVE is the Freedom lover. number five is a very intellectual vibration. These are people with lots of ideas with a love of variety, and they have the ability to adapt to most people and/or situations. They are ruled by Mercury and in astrology Mercury rules Gemini and Virgo and will continue to do so until a new planet is found to take its place in one of those signs (probably Virgo) so it’s very similar to a Gemini/Virgo vibration. In love Fives handle unexpected challenges and changes well. They like to have fun and freedom is very important to them . so, stability conscious types would be better to look elsewhere but if you are freedom loving like them it can be a very harmonious relationship indeed.
SIX Is the Peace lover. Number Six is a loving, stable and harmonious vibration and is ruled by Venus, in astrology Venus rules Taurus and Libra so is similar to their vibration. In love Number Six has a deep dislike of discord and generally work very hard at keeping the peace. They are individuals that are very attached to their families and their homes and at their best they are devoted and stable partners and do whatever they can to reach balance and harmony in their lives. at their worst they are extremely jealous and suspicious people.
SEVEN is the deep thinker. The number seven is a very spiritual vibration and sevens are not attached to material things in any way and are generally quiet individuals but they are Psychic, wise and reserved people. Seven is ruled by Neptune and in astrology Neptune rules Pisces so is very similar to the Pisces vibration. In love Sevens can be sometimes hard to reach and understand. sometimes they may even seem a little kooky. They are intuitive and psychic and are often devoted partners but they can be prone to disappointments when relationships inevitably fall short of ideal, as they put everything into making them work.
EIGHT is the Manager, Number Eights are strong and successful and ruled by Saturn, in astrology Saturn rules Capricorn so is similar to the Capricorn vibration. In love Eights take commitment very seriously but they can sometimes treat relationships like business deals, and then they can easily alienate partners and end up not creating the loving, romantic partnership they desire. Eights are generally stable and secure and can offer that to their partners but they need to take the business-like attitude out of it in order for the relationship to succeed.
NINE is the teacher in life and can be controlling if they are allowed to do so…they can be a little unpredictable and fiery too. Nines are ruled by Mars and in astrology Mars rules Aries so is similar to the Aries vibration. In love Nines are involved and helpful and they are sympathetic lovers but they can get easily frustrated and get angry, and if anger is triggered their emotions can be volcanic and can resort to bullying tactics when they are unhappy . on the other side if two nines are together it can go the other way and the one with a weaker personality Number can become the doormat.
In my work I use Esoteric Numerology and Astrology combined as you can see that the Life Path Numbers are ruled by planets so together it is such a powerful combination.
July 13, 2026 1811 Sir George Gilbert Scott 1933 Patsy Byrne 1942 Jim McGuinn 1859 Sidney Webb 1940 Patrick Stewart 1944 Erno Rubik 1903 Eric Portman 1942 Harrison Ford 1960 Ian Hislop
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