“Our life centers on the farm and the field. We eat what we grow,” says Nancy Singleton Hachisu, author of Japanese Farm Food which won the Gourmand World Cookbook Awards 2012: USA Winner for the Best Japanese Cuisine Book. It’s a fascinating take on Japanese cuisine from Hachisu, a native Californian who moved to a small village in rural Japan more than 30 years ago, intending to live there for a year. Describing herself as coming for the food, but staying for love, she met and married Tadaaki, an organic farmer, moved to the rural Saitama Prefecture. There she raised a family in an 80-year-old traditional Japanese farmhouse and immersed herself in both the culture and cooking. The book is so very niche that it’s almost like being in her kitchen and on her farm, giving us an amazing insight into a tiny slice of Japanese farm culture.
Hachisu also has written Japan: The Cookbook which she describes as not an examination of regional cooking traditions, as much as a curated experience of Japan’s culinary framework from a specific moment in time. Using both fine and generous strokes, I have put together what I hopes a broad and rich picture of the food of this island nation.”
Her other books include Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen It’s a book offering a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine writes “Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.”
Food Artisans of Japan, another of her wonderful books, offers us a look into Japan’s diversely rich food landscape and includes 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans.
Pork and Flowering Mustard Stir-Fry
Buta to Nanohana Itame
“Tadaaki made this one night when we had fields of flowering mustard and komatsuna. The flowering tops of brassicas, particularly rape (natane), are called nanohana in Japanese and are similar to rapini. Tadaaki tends to throw some meat into his stir-fries because he feels it gives the dish more depth,” writes the author in this simple recipe that is delicate and delicious. “I’m more of a purist, so prefer my vegetables without meat. But this dish really won me over, and I quickly became a convert (almost). Japanese stir-fries can be flavored with soy sauce, miso mixed with sake, or even salt. In this dish, I like the clarity of the salt.”
½ tablespoon organic rapeseed oil
Scant ½ pound (200 g) thinly sliced pork belly
1 tablespoon finely slivered ginger
1 (10 ½-ounce/300-g) bunch flowering mustard or rapini, cut into 2-inch (5-cm) lengths
½ teaspoon sea salt
Fill a pot with water and bring to a boil.
Heat a wide frying pan or wok over high heat. Add the oil quickly followed by the pork belly slices and ginger slivers. Sauté until the fat sizzles and there is some minimal browning, but don’t overdo it.
Place the flowering mustard in a mesh strainer with a handle and lower into the pot of boiling water. Cook for about 30 seconds, or until no longer raw. Keep the strainer at the top of the water surface in order to scoop the mustard greens out in one brisk pass. Shake off the hot water and toss into the cooked pork belly. Toss a few minutes more over high heat and season with the salt. Cook for about 30 seconds more, then serve.
Variations: Substitute soy sauce for the salt or chopped ginger for the slivered ginger.
—From Japanese Farm Food, by Nancy Singleton Hachisu/Andrews McMeel Publishing, LLC
Busy lives and hectic work schedules can take their toll on both the mind and the body, which is why it’s essential you try to take a break to recharge your batteries as you welcome the New Year. One way of energizing your body and calming your mind is to take a trip focused on self-care and general wellness.
With lower-than-average health care costs, an incredible park system, good infrastructure, and a seemingly endless stream of things to do, Minneapolis is a great place to live as well as visit.
Being exposed to high levels of traffic daily can lead to chronic stress. However, this isn’t something you’ll experience in Knoxville, Tennessee, one of the world’s least congested cities. Far less traffic ensures a quicker journey to the country’s most visited national park, just 34 miles away.
The Smoky Mountains spans over 500,000 acres and has 850 miles of trails, including the world-renowned Appalachian Trail.
Besides less congestion, other benefits of moving to Knoxville include lower housing costs. Searching for rental apartments in Knoxville is made easier by visiting sites like Apartment Guide. You can set your price range and other parameters to ensure you only search for properties within your budget and meet other requirements such as a number of bedrooms, pet friendliness, and other amenities.
San Marcos in San Diego, California, is a fantastic place to recharge and rejuvenate with its tranquil streets, peace, quiet, proximity to the breach, open spaces, and nature. It’s also home to one of the best spas in the world.
The Golden Door features multiple facilities including, a 2,000-square-foot equipment gym, two swimming pools, and a water therapy pool for guests to work out or relax. Discovery Lake, another place of interest, allows visitors to immerse themselves in large tracts of wilderness and connect with nature. Anyone deciding to relocate to the city can enjoy a lower cost of living and a lower crime rate than average.
West of Los Angeles, California, and known for its celebrity homes and beaches, Malibu also boasts an exclusive and sought-after seven-day wellness retreat, The Ranch.
Limited to just 19 guests, visitors immerse themselves in a self-care experience that includes weight loss, fitness programs while also enjoying local plant-based meals.
Eight hours of daily activity include afternoon naps, massages, and an organic vegan diet. Living in a sparsely populated city has many benefits, such as incredible landscapes, top attractions, and a low crime rate. As expected, living costs in the city are considerably higher than the average.
A Necessary Reset
Whether it’s a relaxing massage, a 45-minute workout, or an awe-inspiring visit to a national park or an organic vegan diet, sometimes a change and a reset are not only needed; they’re often necessary.
Younger generations more likely to take micro-cations while older generations spend more per trip.
My friend Paige, who works for Seven Corners, a leading travel insurance and specialty benefits company, always has the latest. This time she shared the most up to date data available about travel trends in 2021. For those who want to know, it’s fascinating to delve into what last year revealed in terms of travelers’ purchasing habits, how their age influences behavior, average trip cost, and top travel destinations. Recently Seven Corners gathered all the relevant information needed to show the following key trends for 2021.
Purchasing behaviors and travel trends are affected by age
Buying patterns for travel insurance vary according to the age of the purchaser. Travelers who buy direct from the website, as opposed to using a licensed travel insurance agent, tend to skew almost eight years older, with the average age of a website purchaser at 42 and the average age of consumers who use an insurance agent at 50. This preference for older consumers to seek assistance for a travel insurance purchase is the highest for 66 and older, with this age group representing almost 20% of plans sold by insurance agents.
Additionally, older consumers typically spend more for trips, with the average trip cost increasing for each generation starting with millennials. Younger baby boomers spend an average of 45% more than millennials. The over 66 age group spends even more, averaging 76% more on trip expenses than millennials. The average trip cost for millennials is $1,843, and the average trip cost for those 66 and older is $3,243.
Micro-cations have increased in popularity
Based on policies sold by Seven Corners, micro-cations grew in popularity in 2021, with a 74% increase compared to 2019 and a 66% increase compared to 2020. A micro-cation is defined as a vacation of less than five nights. These short trips are especially popular with millennials, with 30% of their insured trips being five days or less in length. Generation X and Generation Z follow next with micro-cations representing 20% and 19% of their vacations, respectively. This trend with baby boomers is drastically different, with micro-cations representing only 12% of their insured vacations.
Most popular travel destinations for 2021
Destinations for micro-cations have changed, mainly due to the influence of COVID-19 and resulting travel restrictions. In 2021, Turks and Caicos was the No. 1 micro-cation destination, and it was the most popular option for all generations except travelers 66 and older, who favored Mexico as their first choice for travel. Millennials preferred Turks and Caicos, choosing it for 61% of their international micro-cations. Turks and Caicos was not in the top 30 most popular destinations pre-pandemic; this change represents a significant shift for travelers.
Mexico was the second most popular travel destination in 2021, falling from No. 1 in 2019. Costa Rica was the third most popular location in 2021, jumping from 15th place in 2019. Micro-destinations that lost favoritism include Canada, Puerto Rico, Ireland and the United Kingdom, which all fell from the top 10 spots, most likely due to the restrictions resulting from COVID-19.
Introduction to Interruption for Any Reason (IFAR)
From 2019 to 2020, the travel insurance industry saw a large increase in consumer preference for Cancel for Any Reason (CFAR), as travelers learned it is the only option to cancel a trip due to fear of travel. While this helps travelers before they depart on a trip, it does not address a similar need that could arise while traveling.
To provide a similar option to consumers for unexpected events that can occur during a trip, Seven Corners added a new benefit, Interruption for Any Reason (IFAR), to their trip protection product line in early 2021. To date, the adoption rate is strong, with a little more than 17% of direct consumers choosing to add it to their purchase.
Generationally, Seven Corners sees that IFAR is most popular with millennials and Generation X, each having adoption rates of 26% and 28%, respectively. The addition is least popular with baby boomers, who have an adoption rate of only 12%.
For more detailed information on purchasing travel insurance to cover COVID-19, Seven Corners has information on the coverage provided by their RoundTrip products related to potential quarantine considerations. To learn more about how Seven Corners’ travel medical and trip protection products address the continuing impacts of the pandemic, visit their specific Coronavirus page.
About Seven Corners
Founded in 1993, Seven Corners, Inc. is an innovative and service-focused travel insurance and specialty benefit management company that serves a global market. Based in Carmel, Ind., the company offers a variety of customized travel insurance solutions to domestic and international travelers. Seven Corners also administers benefits for U.S. government programs.
Spoiled by her mom’s cooking and too tired to cook herself after working all day Yumna Jawaddecided after getting married to change all that. Calling her mom—there was no Facetime back then–Jawad would have her stay on the phone and tell her step by step how to make a meal. It took just two weeks and from there Jawad, who moved to Kalamazoo, and now lives in Grand Rapids, used her new skills not only to cook for her family but as a springboard to creating Feel Good Foodie, her healthy, quick, and creative food blog. She also keeps an active Instagram account with three million followers.
I came across her blog when researching healthy recipes since I’ve moved on during the pandemic from trying all those dessert recipes I’ve been clipping and saving for years and was very impressed. Besides recipes, she also offers nutritional information, substitutions, how to videos, how long does it take to make the recipe and links to similar recipes. So I emailed Jawad and she responded within ten minutes even though it was late at night but then judging by how often she updates her blog, she may not sleep much if at all.
It turns out that she worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry and eight years ago began sharing recipes on her Instagram account. She now has over two million followers which is pretty amazing. I have like 2000. Her blog has 400,000 visitors a month. So I asked her why she thought she was so successful.
“When I first started sharing recipes on social media, my photos were all taken on an iPhone and it was always the meals I made that day for myself or my family,” she says. “The food wasn’t styled or edited, but it was easy and approachable. I think it resonated with a lot of people seeking ways to eat healthier that was attainable and easy-to-manage. And when others tried recreating my recipes, they had similar results without ‘Pinterest fails’. That encouraged them to try more and share more, which I believe helped me establish credibility in my brand and recipes. And all of that was before I even knew that I was even building a health and wellness brand.”
The Flavors of the World
Jawad has an international background that adds to the creativity of her recipes. She was born in what is now the Democratic Republic of the Congo and also lived in Sierra Leone until age 11. When Civil War broke out there, the family moved to Dearborn, Michigan. After marrying, she and her husband, a cardiologist, moved several times as well before ending up in Kalamazoo and now Grand Rapids She first learned to cook traditional Lebanese food but now has exponentially expanded her repertoire but there’s often a Middle East/Mediterranean aspect to her recipes because of their focus on vegetables and healthy ingredients.
Her culinary inspirations, besides her mother include Ina Garten of Barefoot Contessa fame.
“While not all of Ina’s recipes are low calories/low fat, I love her realness, approachability, and passion for cooking,” says Jawad. “She inspires me to be who I am and allow that passion to come through with my recipes without any fluff.”
Curtis Stone is also another food idol because, she says, he is all about eating unprocessed and unpackaged foods as much as possible, which is actually healthier and cheaper.
“This is something that I focus so much on with my wholesome home-cooked meals,” she says.
And because, as the mother of two children, she likes meals that are quick to prepare, she’s a fan of Rachel Ray.
“Rachel rally popularized the idea of 30 minute meals that made home cooking so accessible for so many people; and that is directly in line with my thinking,” says Jawad.
Currently she adds three recipes a week to her blog—meals she’s been making for her family since she learned to cook 12 years ago. Some are inspired by tradition, others by watching cooking shows, reading food magazines, and following social media and focuses on new approaches creating healthy wholesome meals.
“This includes, for example, trends like quinoa crust breadsticks, or cauliflower pizza or sweet potato toast,” says Jawad. “I keep up with the latest trends and test new ideas myself and then add my own twist to them, usually by making the prep easier or by swapping some ingredients to personalize the recipe.”
Recipe Data Base
She’s also adding to the recipe data base on her blog.
For those who wonder how to incorporate new foods into their kitchen repertoire, she has some tips. When she used to discover new produce at farmers’ markets, she’d ask the grower for suggestions. Now, Jawad uses the vegetables or fruits in a way that makes it more connected to what she knows.
“I recommend experimenting with it in a way that you normally eat other similar foods,” she says. “For instance, since rutabaga is a root vegetable, I would prepare it similar in a similar way to other root vegetables by roasting it because I know I would naturally enjoy that more than steaming it. I would also recommend trying something new in smaller quantities and having others to share it with. It makes the process more enjoyable to try a new ingredient or recipe with other taste testers. When it comes to kids, the same advice applies. But also, I strongly recommend having kids help in the purchase and preparation of ingredients. It gets them more excited about what they make because they feel more invested in the process. When all else fails, mask it in a smoothie or blended soup.”
The following recipes are courtesy of Yumna Jawad.
Chicken Lemon Orzo Soup
1 pound boneless skinless chicken thighs
1 onion diced
3 large carrots peeled, halved lengthwise and finely sliced
3 celery stalks small diced
2-3 bay leaves
1 Tablespoon butter or olive oil
2 garlic cloves minced
1 teaspoon dried rosemary
3/4 cup orzo pasta
1/8 teaspoon turmeric optional
Juice of 1-2 lemons to taste
Place chicken and scraps from the outer layers and end of the onions, carrots, and celery along with a couple bay leaves in a large stock pot. Add bay leaves and 8-10 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leave
Heat oil in the same pot over medium heat. Add the chopped onions, carrots, celery, garlic and cook until tender, about 4-5 minutes. Stir in the shredded chicken, orzo, rosemary, and turmeric (if using). Then return the broth to the stockpot and bring a boil.
Reduce the heat and simmer until the orzo is cooked, about 20 minutes.
Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley or mint, if desired.
Air Fryer Sweet Potato Fries
2 medium sweet potatoes peeled
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon black pepper
Preheat the air fryer to 380°F. Peel the sweet potatoes, then slice each potato into even 1/4 inch thick sticks.
Place the sweet potatoes in a large mixing bowl, and toss with olive oil, salt, garlic powder, paprika and black pepper.
Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan until they’re crispy. I recommend 12 minutes, turning halfway. This may vary based on your air fryer.
Serve immediately with your favorite dipping sauce
1 cup cooked quinoa
2 eggs beaten
Salt and pepper to taste
½ red onion finely chopped
½ cup mozzarella cheese
2 cloves garlic crushed
1 cup breadcrumbs
Water as needed add moisture
1 tablespoon canola oil
For the Avocado Yogurt Dip
2 tablespoons cilantro chopped
½ cup yogurt
½ avocado extra ripe
Salt and pepper to taste
Combine quinoa, eggs, and salt in a medium bowl. Stir in onions, cheese, garlic, and cilantro. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.
Frying Instructions:Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 – 10 per side minutes.
Baking Instructions:Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.
To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.
Freezing Instructions: You can also freeze the patties before or after cooking them.
To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
Any type of shredded cheese can be used in place of mozzarella.
If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.
“Satisfy your sweet tooth with a plant-based treat in under 10 minutes,” Jawad says about the following recipe. “3-ingredient chia pudding is the perfect pick-me-up. High in fiber, protein, and healthy fats, this recipe is as good for you as it tastes.”
3-Ingredient Chia Pudding
2 tablespoons chia seeds
½ cup almond milk or milk of choice
1 teaspoon honey or other sweetener
Strawberries, blueberries, or other fruit
Pour all ingredients into a Mason jar and mix well. Let sit for a few minutes and then stir again until it is smooth and there’s no clumping.
Cover the jar and store in the refrigerator for at least two hours.
When you’re ready to eat, top with your favorite fruit and serve.
Designed for one group traveling together to ensure safety and social distancing, the Reconnect under the Aurora experience in Sweden is a bucket list adventure taking place in the land of the Northern Lights.
Created for families with children four years and older, the luxury four-night program starts with a flight into Lulea Airport and then transferring for a snowmobile safari through the majestic countryside and across a frozen river to Aurora Safari Camp. Here the luxurious accommodations begin with a stay in a new aurora lavvu, a traditional tepee used by the nomadic Sami people. Each 325-square-foot lavvu has room for up to four guests and is winterized with a large “aurora window” which delivers awe-inspiring views of the Northern Lights. The lavvu also features wood and automatic fuel burners to keep guests cozy during their stay.
“The newly upgraded lavvu accommodations are not only warm, inviting and beautifully furnished, but they also all face north to get the best views of the Northern Lights,” says Jonny Cooper, founder of Off the Map Travel, the designer and exclusive provider of the experience. “The large, clear Northern Lights panel in the side of the lavvu brings an immersive connection with the wilderness and the Arctic culture meaning you’ll never miss a second when searching for the Aurora.”
The second part of the experience features a stay in a log cabin at Arctic Retreat deep in the sub-Arctic woods. Other Instagram worth parts of the holiday include interacting with reindeer, dog sledding, a sled ride, a sauna experience frozen into the lake and more snowmobiling.
Children aged 4-eleven are entertained by an expert Sami guide who teaches traditional survival skills such as how to make Gáhkko bread over a campfire. Older children have the opportunity to learn how to ice fish as well as how to stay safe and dry in the Arctic winter climate.
Reconnect Under the Aurora is a chance to unwind, be together as a family in a totally immersive experience unlike any other.
The five- day, four-night, “Reconnect under the Aurora” package is available until March 2022 and is offered exclusively by Off the Map Travel. Priced from $9145 per person and based on six people with total exclusivity for all activities. The package includes all meals, transfers, two nights in an Aurora lavvu, two nights in a luxurious private cabin at the Arctic Retreat, and more. Flights are additional.
Knowing how much I love historic architecture and enjoy immersing myself in the grandeurs of centuries past, Sara Martin sent me a list of resorts and hotels dating back a century or more. All are in the U.S. except for one in St. Croix. But because it is located in the U.S. Virgin Islands passports are not required for American citizens. Whether you’re looking for a warm weather, winter, an urban or country stay all are relatively easy places to get to by plane or car. So take this step back into history and have a wonderful time.
Back in 1653, Charles Martel, a Knight of Malta, constructed the first building on the eastern end of St. Croix in the U.S. Virgin Islands. After the Denmark purchased St. Croix 80 years later, a sugar mill and home were built on the estate. Later the land was used for growing cotton and raising cattle. In 1922, the Armstrong family took over the property and continued raising cattle until when, in December 1947 they built and opened an 11-room inn. Now the Buccaneer Beach and Golf Resort, Trademark Collection by Wyndham remains in the Armstrong family and is today considered one of the Caribbean’s finest resorts.
Don’t expect to find a lot of cows mooing around now days. Instead of hay bales, the Buccaneer boasts 131 elegant guest rooms, three restaurants, three beaches, two pools, a water sports center, a full-service spa, a 24-hour fitness center, an 18-hole golf course, eight tennis courts, and more. Committed to remaining an individually owned and operated resort, the Buccaneer recently partnered with the Trademark Collection by Wyndham. Located just a short drive to Christiansted, the capital of St. Croix.
Because the Buccaneer is located in the U.S. Virgin Islands no passport is required for U.S. citizens.
Located in Cooperstown, New York, The Otesaga Resort Hotel, which opened in 1909 has been the crown jewel of this lovely town nicknamed “America’s Most Perfect Village.” Commissioned by the Clark family, who still owns the hotel today, The Otesaga was a very model of what was state-of-the-art back then featuring such luxuries the many Americans didn’t have in their own home like a telephone in every guest room, individually controlled central heating, and a refrigerator cooled with 30 tons of ice.
Maintaining its old-world aura of charm and grace while evolving with time, The Otesaga today features 132 luxurious guest rooms, including 26 suites, spread among a diverse collection of accommodations. A sampling of all there is to see and do at The Otesaga includes golfing at the resort’s highly rated Leatherstocking Golf Course, swimming at the outdoor heated pool, rejuvenating services at Hawkeye Spa, playing tennis at the two all-weather courts, fishing in Otsego Lake using equipment provided by the resort, and more. Guests can also enjoy a rich diversity of dining options at the resort including The Hawkeye Bar & Grill, which serves comfort foods and delicious cocktails.
Though formerly a seasonal hotel, closing in October, The Otesaga is now open year round.
In the early 1900s, the growth of the DuPont Company and the need for hotel and entertainment venues lead the company’s president and secretary-treasurer to commission the development of HOTEL DUPONT. The building, which originally served as the headquarters for the DuPont Company, was the first skyscraper in Wilmington. When it opened in 1913, the luxurious European-inspired hotel featured 150 guest rooms and served as a financial and social epicenter for Wilmington’s elite. A 1918 expansion brought such additions as 118 more guest rooms, a “Gold Ballroom,” and a theater that is today known as the Playhouse on Rodney Square. Throughout the years, the iconic hotel has undergone renovations true to its original roots but with all the amenities expected by discerning travelers. A prime example is the reimagining of the legendary Green Room, originally serving as a venerable gathering place for politicians, business leaders and the occasional celebrity, after a recent remodel, it now is known as Le Cavalier at The Green Room, a French brasserie with a relaxing and inviting vibe.
The Inn at Montchanin Village & Spa, located in the beautiful Brandywine Valley and at one time part of the Winterthur Estate. Its name is a homage to Alexandria de Montchanin, grandmother of Henry Francis du Pont who founded the DuPont Company. One of the few villages or what were also known as company towns still remaining, thee village was where those laborers working the DuPont mills lived. Comprised of 11 restored buildings dating back to 1799, the Inn’s 28 guest rooms and suites today blend historic charm with luxury and modern comforts. Furnished with period and reproduction furniture and marble baths, several of the rooms include cozy fireplaces and many offer beautifully landscaped private courtyards. The property also features a spa, a restaurant housed in a renovated blacksmith shop, and a private “Crow’s Nest” dining room for up to 40 guests.
Hotel Gunter, located along Historic Route 40 in the heart of Frostburg’s growing Arts and Entertainment District, was originally named Hotel Gladstone when it opened in 1897 on the National Road, America’s first federally funded highway. The name changed in 1903 when William Gunter bought the property and embarked upon a 20-year, $35,000 renovation adding such enhancements using electricity instead of gas lamps with electricity. Other improvements meant adding a dining room that sat 175, and when Prohibition loomed, a speakeasy in the basement bar. A savvy businessman Gunter added a jail cell—but not for regular guests. Instead, it was a place for federal agents transporting prisoners to house their charges and enjoy a wonderful stay themselves. T Marhe jail cell is still there but now it’s just a place for the guests to explore. As a nod to its past, the speakeasy was restored though there no longer is cockfighting as there was one hundred years earlier. Amenities also include cozy rooms and event banquet facilities. Hotel Gunter also shares space with Toasted Goat Winery and Route 40 Brewing and Distilling Company.
Sitting atop Town Hill Mountain and surrounded by the 44,000-acre Green Ridge State Forest in Allegany County, “The Mountain Side of Maryland,” Town Hill Bed & Breakfast was originally built as a fruit stand in 1916. By 1920, it had become the first tourist hotel in Maryland offering accommodations to those traveling by machine as automobiles were commonly called at the time. Up until then, car gypsies as they were sometimes called, when ready to get off the road, would stop at a farmer’s house and inquire if they could camp on their property. The prices were typically right–$5 might get you a spare room in the house and a homecooked breakfast by the farmer’s wife. Camping was even cheaper.
Like the Hotel Gunter, Town Hill Bed & Breakfast is on the historic National Road. It’s also near the C&O Canal National Park, a perfect place for cyclists and hikers traveling along the historic canal’s towpath. The Inn retain much of its original woodwork and furnishings loving preserved during its many renovations. Today, the 101-year-old Inn offers such amenities as 27 guest rooms, a 65-seat dining room where their legendary breakfasts are served, campfire area and easily accessible hiking trails. Another plus is the overlook with its panorama view of three states and seven counties.
The site of the Battle House Renaissance Mobile Hotel & Spa dates to the beginning of the 19th century when it served as the headquarters of General Andrew Jackson during the War of 1812. The first hotel to debut here was the Franklin House in 1825. In 1829, new hoteliers opened the Waverly Hotel on the site, before the Battle Brothers – James, John and Samuel – constructed their own hotel here in 1852. After operating as an independent hotel for more than a century, the proprietors sold the company in 1958 and is now one of Marriott International’s prestigious Renaissance Hotels brand. The Battle House has 238 sleeping rooms, including 31 luxury suites; a 10,000 square-foot European spa with eight treatment rooms; a state-of-the-art fitness center; and a rooftop pool. Unique dining experiences include The Trellis Room, which serves family-style Italian cuisine at dinner; Joe Cain Café, which serves soups, sandwiches, pizza and salads; and Royal Street Tavern, featuring a menu of appetizer favorites.
The Forte Condé Inn, the second-largest house, built in 1836, was an elegant mansion but time isn’t always kind and the hotel fell into disrepair before being expertly restored in 2010. Now the Inn, alongside nine other restored historic properties that are part of Fort Condé Village. Located in the heart of downtown Mobile, Forte Condé Inn is among the city’s most historic landmarks. A four-star boutique hotel, guests can immerse themselves into the unique charms of its past but have the most modern of amenities. Featuring dozens of one-of-a-kind accommodations in the village with its cobblestone streets lined with century oaks, and verandahs lit by gas lanterns. The inn, known for its legendary breakfasts that pay homage to the many cultures and cuisines in Mobile, recently opened Bistro St. Emanuel.
Here’s what I learned about Buddy Valastro aka the Cake Boss and star of TLC’s Cake Boss and Kitchen Boss, after meeting him and watching him cook a fantastic meal for the five grand winners of the KitchenAid Make the Cut Sweepstakes by hhgregg at the Senior PGA several summers ago in Benton Harbor, Michigan. The first is that he’s warm and witty, the second he can whip up a multi-course dinner in an amazing short period of time, and the third is he doesn’t measure.
Chopping up a big pile of pancetta (a type of Italian bacon and no, we didn’t learn how much), he adds it to a big pot (“I like to cook family style”) along with finely chopped shallots and minced garlic.
“If you don’t have shallots, you can use onions,” he says. “It ain’t gonna kill you.”
Next come the tomatoes that the Valastros can each fall – some hundred bushels and a large pile of basil – an ingredient he describes as the most important.
“When you cut it,” he says. “It releases all the flavors.”
And next – well, let’s just say it was lucky there wasn’t a heart specialist in the group.
“You’re going to go crazy when you see how much salt I put in this,” he says, scooping up what looks like a huge handful of salt from a bowl and throwing it into his pasta sauce. “But believe me you need it.”
Watching Valastro, we all wonder how much salt he used.
“I don’t measure,” he says after someone asks. “I ain’t going to lie to you.”
Indeed, when Buddy cooks, several of his crew watch him, trying to estimate the amounts he uses to translate them into recipes for his food shows and cookbooks.
“Anytime I cook with tomatoes, I always put in a little sugar,” he says. “Maybe because I’m a baker, maybe because I’m a sweet guy.”
He also likes to keep a piece of bread nearby to dip in the sauce to taste for seasoning.
While he’s talking, he brings us up to speed on Cake Boss, the reality show based upon Carlo’s Bakery, his fourth generation bakery in Hoboken, New Jersey. There are now more Carlo’s Bakery locations as well as Carlo’s Bake Shop Vending Machines including one in Las Vegas.
“It’s pretty wild,” he says. “I do a life sized Betty White cake.”
Next, he adds cream to the pasta sauce so the red turns pink.
“Sometimes I do what my dad used to do which is whip the cream before adding it,” says Valastro. “This is old school Italian.”
After throwing in a “smidge” more basil and telling us we can add as much cream as we want, we get to eat the sauce after he ladles it over bowtie shaped pasta. Served with a round of polenta, a caprese salad – freshly made mozzarella layered with tomatoes and basil leaves and drizzled with olive oil, Buddy starts on the cannoli – rolled pastry shells stuffed with a thick rich cream made of ricotta cheese, cream, sugar and a touch of cinnamon oil.
“Don’t be cheap with the cannoli cream,” he says, using a pastry bag to extrude a large amount into the rolls. “The trick to making the rolls is lard. But it’s hard. You have to fry them and wind them around a stick. I did a demo of it once at DisneyWorld and I was like stressing. This is one of the recipes in my book that I say good luck. Better to buy some good shells somewhere.”
When Buddy finally is finished cooking a meal that seems like it should have taken days – the elapsed time is about an hour — he has produced a warm tomato basil soup, garlic cheese bread, veal picante, the pasta dish, the caprese salad, polenta as well as cannoli for dessert.
“I want to bring back a time,” he says in closing, “I want to let the basil talk, the garlic talk, I want to cook from the heart. That’s what it’s all about.”
2 ripe tomatoes, cut 1/4″ slices across the equator
1 pound best quality fresh mozzarella cheese, cut 1/4″ slices
Fresh whole leaves of basil, approximately 15-20 leaves of assorted sizes
Best quality flavorful extra virgin olive oil, as needed
Coarse grindings black pepper
On a serving platter, lay down the slices of tomato and sprinkle with salt. Allow to rest 5-10 minutes until tomatoes exude some juices. Lay mozzarella on top of the tomatoes, season with sprinklings of salt and grindings of pepper.
Drizzle olive oil to taste over all. Oil will mingle with the tomato juices to create a flavorful sauce.
Scatter fresh basil leaves decoratively over all.
Pasta with Pink Sauce
½ pound pancetta
2 – 4 shallots
28-ounce can Italian tomatoes, chopped
1/8 cup olive oil
1 to 3 cloves garlic
½ cup or more fresh basil
¼ to ½ cup grated Romano cheese
½ to 1 cup heavy cream
Salt, pepper and sugar, to taste
1 pound farfalle or bowtie pasta
Finely slice up the shallots and garlic. Cut the pancetta into chunks. Sauté the shallots over medium heat.
After a couple of minutes add in the garlic and the pancetta. Cook for a few minutes and then add tomatoes.
Add a dash of sugar, salt, pepper and bring it to a roaring boil for about 5 minutes. Lower the heat and let it cook for another 5 minutes.
Next add the heavy cream. You can cook your pasta at any time but you only want to cook it al dente because it’ll continue to cook in the pan with the sauce.
Cook for another couple of minutes. Then drain the farfalle and dump it right into the pink sauce.
Cook it at high heat for another minute so that it absorbs the sauce.
Finish with fresh basil and some grated Romano cheese.
I follow the aptly named Covered Bridge Road which winds and twists its way to Emily’s Bridge that spans Gold Brook in Stowe Hollow not far from Stowe, Vermont where I’ll be spending the week. It’s an old bridge, built in 1844 and I wonder, as I park my car and grab my camera, about Emily. As I go to shut my door, I suddenly hesitate, listening to an internal voice telling me not leave my keys in the ignition. That’s silly, I tell myself as I put the keys in my pocket, who would steal my car out in the middle of nowhere. Who is even around on this narrow road? Even Emily has been gone since 1844.
That’s where I’m wrong. Emily, it seems, despite her sorrows, has a mischievous streak. She wouldn’t take my car for a joyride—after all back in her day it was horse and buggy not Rav-4s. But she might have locked my door with the keys inside. That, it seems, is one of the mischievous tricks that Emily likes to play, though others have reported more vindictive acts such as shaking cars with passengers in them and leaving scratch marks, first upon the carriages that once rode over these boards and now cars.
Who was Emily and why has she spent almost 180 years doing these things? In Stowe I learn there are several tales, all with the same theme. Jilted or maybe mourning her dead lover– Emily either hanged herself from the single-lane, 50-foot-long bridge or threw herself into the creek below. Whatever happened, it ended badly for Emily and now, at night, people sometimes hear a woman’s voice calling from the other end of the bridge—no matter what side they’re on–and see ghostly shapes and sometimes, Emily obviously being a spirit who has 21st technological knowledge, maybe their keys will get locked in the car. As for the romantic name of Gold Brook, the answer is prosaic enough–gold once was found in the water.
But those who live in Stowe, Vermont, a picturesque 18th century village tucked away in the Green Mountains, don’t let a ghost, no matter how fearsome she might be deter them from selling Emily’s Bridge products such as t-shirts, puzzles, paintings, and even tote bags. Etsy even has an Emily’s Bridge Products section. I wonder if that makes Emily even angrier.
There are no ghosts as far as I know at Topnotch Resort in Stowe where I’m staying. It’s all hills and history here and each morning, I sip on the patio, sipping the locally roasted coffee named after the nearby Green Mountains.
Located on 120-acres in the foothills of Mount Mansfield on what was once a dairy farm, the sleek resort still has traces of its past in the silvery toned whitewashed barn and vintage butter tubs found in the resort’s public rooms counterpoints to the sleekly designed furniture that manages to be both cozy and comfy at the same time.
The local and locally sourced mantra is stamped on this part of Vermont like the differing shades of light and dark greens mark the mountains. Organic animal and vegetable farms and small cheeseries, chocolatiers and dairies dot the countryside.
But before heading into town, I have the resort’s experiences to explore.
Though I haven’t played tennis for many years, I take a private lesson at the Topnotch Tennis Center, ranked by Tennis Magazine as No. 1 in the Northwest and among its Ten Best U.S. Tennis Resorts.
As we work on general ground strokes, the pro, one of about 10, all of whom are USPTA/PTR certified, helps me correct an awkward backhand.
“It’s all about muscle memory,” he tells me noting that I need to reintroduce myself gradually back into the game, as my muscles relearn lessons from long ago.
Retraining muscles makes me sore, so my next activity — a gentle horseback ride on one of the experienced trail horses at the Topnotch Equestrian Center— seems perfect.
We an hour-long path that meanders across a wooden covered bridge—one that isn’t haunted–spanning the West Branch of the Lamoille River, climbs Luce Hill past patches of shamrocks and weaves through wavy grasses dotted with pink yarrow and painted daisies.
Then it’s on to my own self-created food tour. At Laughing Moon Chocolates in downtown Stowe, I watch as salted caramels are hand dipped into hot chocolate and ponder the difficult decision of what to buy. It’s a delightful place, in a century old building, with wooden display cases and such yummy and intriguing chocolate fillings such as blue cheese using an artisan blue cheese made by a local creamery. Who could resist?
Following the winding Hill Road, I stop to chat with Molly Pindell, who co-owns, with her sister Kate, the 27-acre Sage Farm Goat Dairy. We walk amongst the Alpine goats that look up from the sweet grass and fall apples they are munching on to watch us. Goats, Molly tells me, are friendly and loyal. Think dogs with horns.
After watching the goats frolic, we head to the creamery where Molly needs to pack up her latest cheese, Justice, a 100% raw goat’s milk, bisected by a layer of vegetable ash, and aged just over 60 days. It’s truly a family farm with Molly’s husband Dave and their two children and Katie’s partner Bob, the couples live I think how great would this life be? Cute goats, great cheese, and a chance to get back to the land.
Though, on second thought, milking goats everyday early in the morning when it’s cold and snowing may lose its appeal pretty quickly. Better just to buy goat’s cheese at wonderful places like this.
To relax after my endeavors, I head to Topnotch’s spa for their signature massage and then a swim in the slate lined outdoor pool. Slate being another Vermont product. I have just enough energy to end the night as I began my morning, sitting on the patio near the outdoor fire pit with its flicker of flames highlighting the garden art on the grassy hillside, while watching the Green Mountains fade into dark.
The following recipe is courtesy of Laughing Moon Chocolates.
Pour the cream into a saucepan, stirring over medium heat until it begins to steam (190 degrees). Turn off heat and add the chocolate, butter, and liquor, stirring with a wire whisk until mixture is blended smooth and no pieces of chocolate remain. Add CBD oil and whisk well. Pour mixture into shallow baking dish and let cool overnight. When ready to prepare, scoop chocolate mixture with a spoon and roll in cocoa powder.
Additional flavor options are endless! Some favorites include:
Chamomile and Lavender: Steep ⅛ cup tea with the cream on low heat until it steams. Strain into a larger pot to remove herb or tea. At Laughing Moon, they use Vermont Liberty Tea Company’s Moonbeams and Lavender.
Maple: Add Vermont maple syrup to taste.
Substitute vodka with raspberry liqueur, peppermint schnapps or a liquor of your choosing for a subtle additional flavor.