Category: Travel

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Baking, cookbooks, Food, Home bakers, Houghton Mifflin Houghton, International, Paris, Recipes

For the truly sinful, not to be missed are such classic cookbooks as Dorie Greenspan’s Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (Houghton Mifflin Harcourt; $26.99 Amazon price), a huge, brilliantly illustrated cookbook of the most delicious looking desserts. Greenspan, selected by Julia Child to write the New York Times bestseller Baking with Julia, also authored the James Beard award winning Baking: From My Home to Yours and Around My French Table named the Cookbook of the Year by the International Association of Culinary Professionals. She spends part of each year at her home in Paris (it would be so easy to hate her for this wonderful sounding lifestyle if she wasn’t so friendly and nice) and also in New York City and Westbrook, Connecticut.

Though France is known for its fabulous pastry shops, in “Chez Moi” Greenspan shares recipes created by home chefs.

“In France you can get all the butter puff pastry you want in the grocery store and buy the most extravagant cakes at patisseries,” says Greenspan. “But it was really a revelation to me that the patisserie desserts are not the same desserts you get in French homes. These are charming, uncomplicated, satisfying, and delicious but they’re not fussy at all.”

Intrigued by what her friends baked at home, Greenspan, who has spent nearly two decades living in France, traveled across the country collecting their recipes—from Alsace she includes both a Christmas Cake and because of the area’s beautiful plump cherries, a cherry crumble tart, Tart Tropezienne comes from Saint-Tropez, Olive Oil and Wine cookies from Languedoc-Roussillon and the Soft Salted-Butter Caramels (be still my beating heart) is often found in Brittany.

It took Greenspan some five years to test all the recipes for this, her 11th cookbook, because it was important to her to bring these desserts to America. That involved testing and re-testing with both American and French flours and even traveling from her home in the U.S. carrying five pound bags of flour—one can only imagine the panic at the airport if the flour containers had busted open. Each recipe begins with a story of how she discovered it and where it comes from.

“The stories make the food more personal,” she says.

Surprising, there are several recipes calling for cream cheese including one titled The Rugelach That Won Over France. Before, says Greenspan, the French thought of cream cheese only to be used to make cheesecakes and spread on bagels.

That was before about a decade ago when cream cheese came to France “big time,” says Greenspan noting the French call it Philadelphia rather than cream cheese. And, of course, there’s Nutella which Greenspan describes as being the peanut butter of France.

She also includes a recipe for Crackle Cream Puffs (along with other cream puff recipes including one filled with mascarpone) noting that just as we have our cupcake shops, right now in Paris there are shops selling nothing but cream puffs and that they can be filled to order while you wait.

For those new to French dessert making, Greenspan recommends starting off with her Custardy Apple Squares and then Laurent’s Slow-Roasted Pineapple. As for me, I’m moving straight on to the Soft Salted-Butter Caramels and the macarons.

Brown Butter-Peach Torte

Makes 8 servings

For the filling

  • 2 pounds, ripe but firm peaches
  • 3 tablespoons (1½ ounces) unsalted butter
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • Tiny pinch of fine sea salt
  • ¼ teaspoon pure vanilla extract (or a drop of pure almond extract)
  • Juice of ¼ lemon (or to taste)

For the crust

  • 1 partially baked 9- to 9½-inch tart crust made with Sweet Tart Dough, cooled
  • 1 recipe Sweet Tart Dough (recipe below), rolled into a 12-inch circle and refrigerated
  • Sugar, for dusting (sanding sugar, if you’d prefer)

Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

To make the filling: Bring a large pot of water to a boil. Have a large bowl of ice cubes and cold water nearby.

Cut a small X in the base of each peach. Drop a few peaches at a time into the boiling water, leave them there for 30 seconds and then lift them out with a slotted spoon and drop them into the ice water. When they are cool enough to handle, slip off the skins. If you’ve got some hard-to-peel peaches, you can boil them for a few seconds more or just remove the remaining skin with a paring knife.

Dry the peaches, cut them in half, remove the pits and cut each peach into about a dozen chunks. If the peaches are small, cut fewer chunks; the torte is best when the pieces are about an inch on a side. Put the peaches in a bowl.

Put the butter in a small saucepan over medium heat and allow it to melt and then bubble. Stay close to the butter as it boils, and when it reaches a light caramel color, pull the pan from the heat. You may see some small dark brown spots on the bottom of the pan, and that’s fine; for sure you’ll catch the whiff of warm nuts. Wait a minute or two, then pour the butter over the peaches. Add the sugar, flour, salt and vanilla and gently stir everything together. Finish with the lemon juice, tasting as you go. I prefer the juice to be a background flavor, but you might want it to be more prominent, and, of course, the amount will depend on the sweetness of your fruit.

To assemble the torte: Put the tart pan on the lined baking sheet. Give the filling another stir and scrape it into the tart shell, smoothing the top. You should have just enough filling to come level with the edges of the crust.

Remove the circle of dough from the refrigerator and let it rest for a couple of minutes, just until it’s soft enough to maneuver without cracking. Brush the edges of the tart shell with water, then position the circle of dough over the crust. Press the rim of the torte with your fingers to glue the two pieces together and then, pressing on the rim as you go, cut the top circle even with the edges of the pan.

Use a knife, the wide end of a piping tip or a small cookie cutter to remove a circle of dough from the center of the torte—this is your steam vent. Brush the surface of the torte lightly with cold water and sprinkle it generously with sugar.

Bake the torte for 40 to 50 minutes, or until the crust is deeply golden brown and, most important, the butter is bubbling. If you think the crust is browning too quickly—the thick rim has a tendency to get dark—cover the torte lightly with a foil tent. Transfer the torte, still on its baking sheet, to a rack and allow it to cool until it’s only just warm or at room temperature before serving. As it cools, the buttery syrup will be reabsorbed by the peaches, which is just what you want—so don’t be impatient.

Serving: Whatever you serve with the torte—vanilla ice cream or frozen yogurt (I like the tang of yogurt with the sweet peaches), softly whipped cream or even more softly whipped crème fraîche—don’t let it cover the top of the torte – it’s too pretty to hide.

Storing: You can partially bake the bottom crust up to 8 hours ahead and you can have the top crust rolled out and ready to go ahead of time, but the filling shouldn’t be prepared ahead. The baked torte is really best served that day. If you’ve got leftovers, refrigerate them. The crust will lose its delicateness, but the torte will still be satisfying.

Sweet Tart Dough (Pâte Sablée)

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar (powdered sugar)
  • 1/4 tsp. salt
  • 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
  • 1 large egg yolk

Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine.

Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, whisk will look granular soon after the egg is added, forms clumps and curds.

Turn the dough out onto a work surface and very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked.

Don’t be too heavy-handed–press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially or fully bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F.

Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust.

Put the tart pan on a baking sheet to bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a coking rack (keep it in is pan).

To fully bake the crust: Bake for another 8 minutes or so, or until it is firm and golden brown. (Keep a close eye on the crust’s progress–it can go from golden to way too dark in a flash). Transfer the tart pan to a rack and cool the crust to room temperature before filling.

To patch a partially or fully baked crust, if necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to that the rawness off the patch.

Storing: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months I (Dorie), prefer to freeze the unbaked crust in the pan and bake it directly from the freezer–it has the fresher flavor. Just add about 5 minutes to the baking time.

Excerpted from BAKING CHEZ MOI, (c) 2014 by Dorie Greenspan. Reproduced by permission of Houghton Mifflin Harcourt.

Celebrate Autumn with These Wonderful Libations

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Now that we’ve finally come to terms that summer is definitely over, my friend Victoria Cohen advises to embrace fall with these amazing cocktails from some of the coolest restaurants around.

Nearly Ninth at Arlo Midtown – New York, NY   

Cocktail Name: The Applejack Sazerac 

It’s time to say goodbye to the days of rosé and warm up with the seasonal fall cocktails at Nearly Ninth at Arlo Midtown. Now available are the Cider-Car, Apple Cider Mimosa, Chai-Town, Hopscotch, Bourbon Smash and the gorgeous Applejack Sazerac (pictured below). The Applejack Sazerac is the ultimate autumnal cocktail, including Laird’s Applejack, Woodford Reserve, Honey, Peychaud Bitters and finished with Absinthe and a rinse of Allspice. 

Zuma Miami – Miami, FL 

Cocktail name: Japanese Old Fashioned 

A drink crafted to the warm the soul, Zuma’s Japanese Old Fashioned is garnished with a freshly cut orange slice and two berries and takes a new twist on a timely classic. Made with Toki Japanese Whisky, Hokuto sugar and bitters this rich, smooth and silky cocktail will leave you begging for another.  

 
Marker 92 Waterfront Bar & Bistro at The Westin Cape Coral Resort at Marina Village  


Cocktail name: Pumpkin Spice Martini 
Westin Cape Coral Resort’s restaurant, Marker 92 Waterfront Bar & Bistro, is serving up the delicious Pumpkin Spice Martini, made with Smirnoff Vanilla Vodka, Bailey’s Irish Cream and Pumpkin Liquor. This festive drink is then topped with Whipped Cream, a dash of Cinnamon and Nutmeg. For those traveling to Cape Coral for Thanksgiving this fall, Marker 92 will be celebrating with a dedicated holiday dinner menu, as well as additional festive cocktails like their Apple Cider Mimosa, Cranberry Apple Sangria and Thanksgiving Punch. Price: $14 

The Irvington – New York, NY  

Cocktail Name: The Cider Car  

If you’re looking to shake off the chilly fall weather, look no further than The Irvington. Located in Union Square, the bartenders are now offering chic fall cocktails including the Bourbon Smash and our personal favorite, the Cider-Car (pictured center, below). Served in a coupe and topped with a dry apple chip, this Insta-worthy cocktail features Cognac, apple cider, lemon juice, apricot liquor and a hard cider float.  

The Bar at Deer Path Inn– Lake Forest, Illinois   

Cocktail name: The Birds Poison Punch  

The English-inspired boutique hotel is renowned for its innovative (and oftentimes whimsical) cocktails, and someone who plays a large role in that recognition is its chief spirits officer, Jorge Centeno, who spearheads the property’s beverage program and mixes up some of the inn’s most popular, Instagram-worthy creations. Now, visitors to the inn can embrace spooky season all autumn long with Jorge’s fun play on Alfred Hitchcock’s creepy fall classic, The Birds, with The Birds Poison Punch cocktail – infused with mezcal and tequila, tepache, blue curaçao, lemon juice, mineral water and lavender smoke.  

Mahina & Sun’s at The Surfjack Hotel & Swim Club – Honolulu, Hawaii  
Cocktail name: Cacao Muerte  
Name of bartender: Ian McKinney, Bartender at Mahina & Sun’s at The Surfjack Hotel  
Recipe:

1/2 oz SelvaRey Chocolate Rum  

1/2 oz Casamigos Anejo Tequila   

1/2 oz St George Nola Coffee Liqueur   

1/2 oz Campari  

3/4 oz Carpano Antica Formula Sweet Vermouth   

Combine ingredients over ice & stir for 30 revolutions. Can be served up or on a large format Ice cube. Garnish with an orange twist.

What makes it unique: “For those chocolate lovers. A savory balance of incredible spirits that accentuate the beautiful dark chocolate flavor you crave. The orange & vanilla notes from the Anejo tequila pair deliciously with the bitter notes made famous by Campari. A wonderfully warm and cozy libation for the fall” – Ian McKinney 

MDRD atop the Amway Grand Plaza, Curio Collection by Hilton – Grand Rapids 

Cocktail Name: Spanish Coffee 

With temperatures dropping as fall arrives, the newly opened, Spanish-inspired restaurant MDRD atop the historic Amway Grand Plaza in Grand Rapids, MI boasts flavorful twists on classic warm Spanish cocktails, including its cozy Spanish Coffee, which is crafted with rich overproof demerara rum and orange curacao flamed to perfection, both mixed into European roast coffee. The drink is then topped with whipped cream and a garnish of freshly grated nutmeg and gold leaf, satisfying imbibers’ taste, smell and sight on chilly autumn evenings.  

LIQS 

Our favorite fall vegetable is tequila. LIQS, the world’s first premixed cocktail shot, is bringing you all the fall flavors with their Tequila Cinnamon Orange shot. In European countries, it’s common to take a shot of tequila with a cinnamon-sprinkled orange slice instead of salt and lime; thus, LIQS’ version was born. This mind-blowing flavor combination will change the way you look at tequila for a sweeter, smoother shot. Portable, pre-packaged, and premixed, LIQS’ lightweight four-packs are perfect for taking on-the-go. The shots are low carb, low sugar, low cal and gluten free and available across the U.S. for $9.99 – find the Tequila Cinnamon Orange here on Total Wine. 

MILA Restaurant – Miami, FL  

Cocktail: Spice Market  

Price: $21  

Akin to a premium rum punch, the Spice Market is made from Plantation three-star rum and Plantation original dark rum, mixed with complimentary sweet, spicy and sour flavors: charred banana, Orgeat (a nutty floral syrup), aromatic fall spices, and lime. This autumn orange-colored cocktail is topped with smoked banana foam and garnished with a peony.  

Estiatorio Ornos – Miami, FL 

Cocktail: Smoke of Hephaestus  

Price: $16 

This deep orange cocktail is a more riveting spin on a classic margarita, using fresh ingredients from tropical environments and mezcal, giving it a smokier flavor. Garnished with a mint leaf and a tajin-crusted glass, this one puts a fall twist on a summer staple. 

The Bar at The Spectator Hotel – Charleston, SC 

An Apple a Day 

Channeling the refreshingly crisp autumn air that engulfs the Holy City, the “An Apple a Day” cocktail utilizes organic apple cider, apple brandy and vanilla liqueur to provide immediate refreshment and invoke memories of fall days spent at the orchard. Combined with bourbon, a spritz of fresh lemon juice, and house-made fall spice syrup, it’s the ideal drink to sip on after a beautiful fall day exploring Charleston. 

Grand Hyatt Baha Mar – Nassau, Bahamas 

Pumpkin Mojito 

This cocktail from T2, a sophisticated rum and cigar lounge at Grand Hyatt Baha Mar, an expansive oceanfront luxury resort in the Bahamas, gives a kick to the classic Caribbean mojito combining rum and fresh mint leaves with house-made pumpkin syrup and pumpkin whipped cream, topped with a dash of soda. Guests can sip and savor as they take in the surrounding tunes of live Bahamian music and indulge in cigar pairing suggestions from in-house mixologists to create an all-encompassed experience. 

Fargo Bar & Grill at the Inns of Aurora – Aurora, NY 

Cocktail Name: Lost Moose 

The Inns of Aurora, a luxury lakeside boutique resort in the Finger Lakes, serves up the warming “Lost Moose” cocktail at their Fargo Bar & Grill, a tavern serving elevated eats and late-night drinks. Cozy up with hazelnut liqueur, Jack Daniels honey and apple juice, with a splash of ginger ale, in a mug – served hot. 

 
DenimatThe Joseph, a Luxury Collection Hotel, Nashville 
Cocktail name:Life Is But a Dram 
Comfortable luxury, seasonally-inspired craft cocktails and an all-day menu of American and Italian favorites by Chef Tony Mantuano and team await at The Joseph Nashville’s rooftop bar, Denim. One of Denim’s signature cocktails perfect for Fall, Life Is But a Dram, is a spirited take on a Manhattan made with Heaven’s Door whiskey and The Joseph’s “Highway 61” whiskey blend, espresso-infused Carpano Antica, Angostura bitters and orange bitters.  

 Recipe: 

Life Is But a Dram // Heaven’s Door and The Joseph’s “Highway 61” whiskey blend, espresso-infused Carpano Antica, Angostura bitters, orange bitters Denim at The Joseph, a Luxury Collection Hotel, Nashville

1.5 oz Heaven’s Door Highway 61 The Joseph Blend whiskey 
1.5 oz espresso-infused Carpano Antica sweet vermouth 
2 dashes of Angostura bitters 
Orange twist or orange oil 
Dehydrated orange slice (optional) 
 
Add ingredients to mixing glass. Add ice and stir for 45 seconds. Strain into a coupe glass. Spray with orange oil or express oils from a fresh orange peel. Garnish with a dehydrated orange slice. 

Espresso-Infused Carpano Antica 
1L Carpano Antica sweet vermouth 
1/4 Cup whole espresso beans 

Add espresso beans to vermouth and allow to soak for 12 hours in the refrigerator. Strain out the espresso beans, and store infused vermouth in the refrigerator for up to two weeks. 

InterContinental New York Barclay – New York, NY 

Cocktail Name: Chili Mule  

Find the perfect fall respite within Manhattan at The Parlour Restaurant and Bar, where the Chili Mule is the perfect blend of classic fall spices. Made with premium Scottish Vodka, Arbikie infused with Chili, Ginger Beer, Fresh Lime Juice, and Rosemary Simple Syrup, it’s the perfect drink to enjoy on fall nights along with The Parlour’s Jazzy Wednesdays, featuring the Café Society.  

Brugal 1888  

Cocktail name: “East to West” Cocktail  

Cocktail enthusiasts looking for a drink to sip during the crisp fall months should try Brugal 1888’s “East to West” cocktail. This unique fall-themed recipe fuses the premium rum – produced in the Dominican Republic by the 5th generation Brugal family – with maple syrup and apricot liqueur, adding a sweet flavor with hints of fruity and citrus notes.   

 
Merriman’s Hawaii – Hawaiian Islands 

Cocktail name: Merriman’s Coconog  
Sip on Merriman’s Coconog this holiday season for a tropical twist on the classic eggnog cocktail. Highlighting tastes of coconut and cinnamon, Merriman’s Coconog uses an Old Forester Bourbon and Licor 43 base mixed with coconut milk and freshly ground nutmeg. Top it off with whipped cream and enjoy in paradise!   

Recipe:  

13.5 oz Coconut Milk  

6 oz Whole Milk  

3 whole eggs  

1/2 cup granulated sugar  

3/4 tsp freshly ground Nutmeg  

1/4 tsp Cinnamon  
 

Blend on high speed for a full minute.  

Whisk over double boiler until mixture reaches 160 F.  

Chill overnight.  
 

Shake 6 oz of chilled Eggnog Mix with:  

1/2 oz Licor 43  

1/2 oz Old Forester Bourbon  
 

Pour in carved Coconut  
Top with a dollop of fresh whipped cream and a sprinkle of ground nutmeg.  

MR CHOW – Miami Beach 

Cocktail name: Lychee Martini

The Lychee Martini is one of MR CHOW’s most popular cocktails, featuring Absolut Elyx Vodka, lychee and a touch of ginger for a delicious twist. 

Texas Winter Lights at Marriott Marquis Houston 

Cocktail name: Spiced Apple Pie  

Marriott Marquis Houston’s completely reimagined holiday lights event, Texas Winter Lights, will be serving innovative, boozy fall cocktails for any crisp autumn day. High Dive (the rooftop restaurant & bar) curated an all-new hot “Spiced Apple Pie” drink inspired by the aroma and taste of a delicious homemade apple pie. With the smell of cinnamon and spiced apples, this cocktail is sure to put anyone in the fall mood.   Other fall cocktails will include a “Spiced Pear Martini,” a fruity seasonal punch with a crisp cranberry and orange finish, and a glow-in-the-dark “Starry Night” ginger mule (that even chan

Freelancing Equals Freedom: How to Become a Writer as a Digital Nomad

Cajun/Creole, Oberkirch, PEI, Prince Edward Islands, Regional & Ethnic, South Bend, Toronto, Trains, Vancouver Island, Vintage Trains

Freelance opportunities have always been attractive to people who crave freedom and flexibility in their professional lives. Thanks to technology, it’s now easier than ever to work remotely from the location of your choosing as a writer. You may even have such success that you end up morphing your freelance gigs into a bona fide small business opportunity. Guest blogger Lisa Walker of Neighborhood Sprout shares some tips on how to make it happen.

Assess Your Skill Sets

There are a number of different occupations that can be done in a freelance or independent contracting capacity. Before exploring the potential for your industry, make a self-assessment that includes an honest appraisal of your ability to work and write in a sometimes challenging environment. Being knowledgeable in your field, having enough industry contacts, and being well prepared can all help boost your odds for success. Good time management skills and a self-starter personality are essential to being a freelance writer.

Where Will You Work?

As a freelancer, you won’t be working a 9-to-5 office schedule, but you will need to have the appropriate workspace and equipment to be able to do your job effectively. This typically means a quality laptop with reliable internet connectivity as well as access to private and quiet work spaces you can use as necessary. You may also need a noise-blocking headset or private workspace that allows you to conduct Zoom or phone conversations with potential clients. You may even be able to work on-site for some of your clients, reducing the need for your own office space.

When first starting out, choose a handful of job boards where you can detail your work skills and experience as well as share your portfolio. For example, you can offer blog writing services through a site like Upwork. Here, potential clients can read reviews from other clients and learn more about what you have to offer.

Traveling as a Freelancer

According to Influence Digest, many freelancers decide to work in this capacity so they have the ability to travel and to build flexibility into their lives. Others travel because it’s related to their particular line of work. For example, if you’re a freelancer who reviews vacation destinations or different points of interest across the globe, you may be traveling on a regular basis. If costs are not covered as part of your assignment, look for low-cost rentals and off-season travel times, and make sure tech capabilities are adequate so you can efficiently do your job. Travel via public transportation or fly standby. According to CNET, having a credit card that gives you rewards points toward travel can also be beneficial.

Building a Business

You may find that demand for your writing is expanding to a point where you’d like to establish yourself as a small business. In this case, taking the steps to register a business name and establish a formal business entity is a good idea. A DBA, which stands for “doing business as,” is the way to name your company without necessarily having to attach your own name to it from a public perspective. A DBA makes it easier to branch out into ancillary services if you decide you would like to do work for different industries under the same business umbrella. You can also use the DBA to establish banking and online accounts, as well as use it in billing statements and in cashing checks.

Working as a freelance writer provides numerous opportunities for flexibility and choosing work you find personally and professionally rewarding. As a small business, you may also have a greater degree of control over your earnings. Careful budgeting will be essential to ensuring success. Also keep in mind that as a freelancer, you’ll have to pay your own share of taxes as well as that of your “employer” (you) in making contributions to your Social Security account. Keep these matters in mind for long-term planning, budgeting, and expense tracking.

Tiffani Thiessen invites us to “Pull Up a Chair”

Family & Kids Cooking

          Only six or so when she started helping out in the kitchen, Tiffani Thiessen grew up in a family where dinners were a gathering time to enjoy great cooking and conversations. She upped her game from traditional American fare when she and other stars from “Saved by the Bell” toured in Europe.

          “It definitely impacted me,” says Thiessen who played Kelly Kapowski on the hit TV show and was 16 at the time. “I learned all about wine, cheese and all types of different foods when we traveled in France, Italy and Holland.”

          This love of food and conviviality was so intense that though Thiessen continued with her acting career (she was Valerie Malone on “Beverly Hills 90210” and starred for four years in the series “Alexa & Katie”), she also segued into cooking, hosting both the long running “Dinner at Tiffani’s” on the Cooking Channel and “Deliciousness,” the MTV show that looks at food blunders, restaurant fails, and other funny food and drink moments. As if that wasn’t enough to keep any mom of two young children busy enough, Thiessen spent three years writing Pull Up a Chair: Recipes from My Family to Yours (Houghton Mifflin Harcourt $30), which was released several years ago but remains as fresh and innovative, warm and inviting as ever.

          Describing cooking as therapeutic as well as artistic and creative, Thiessen’s recipes include new dishes, those she collected through the years and family favorites, some that she tweaked including her mom’s beef stroganoff which the family ate once a week when she was young.

          “I wasn’t a big fan,” says Thiessen, adding that her mom’s stroganoff was very traditional and included stirring sour cream in at the end so that it took on the appearance of dog food—her words not ours, Mrs. Thiessen. Tiffani’s tweaked it into a beef and mushroom Stroganoff with creamy polenta, spinach and a touch of brandy. The sour cream is served on the side.

          Did that hurt you mom’s feelings? I ask.

          “No, I have one of the most supportive families,” she says.

          There’s also a cowboy twang to some of her dishes such as the short rib beef enchiladas and three cheese queso, since husband Brady Smith is a meat-loving Texas boy. Her son Holt gobbles up her mac and cheese and Thiessen says Harper her eight-year-old daughter loves to decorate pizzas.

          “I don’t think of myself as anything but a home cook and my recipes are easy but everything I cook is with love and passion and that’s what Pull Up a Chair is all about,” says Thiessen, who, during our phone interview, calls me sweetheart and dear.

          That friendliness as well as the sumptuousness of her cookbook—125 recipes and lots of full page color photos of both luscious-looking food and family (and yes, her husband is handsome and her children adorable), makes me long to get an invitation to dine at her house.

          Since that won’t be happening, I did a little pre-interview stalking watching videos of Thiessen cooking in her kitchen and then displaying part of her cookbook collection.

           “I love cookbooks, I love the look, the aesthetics of them” she says when I mention my sleuthing. “Most people I’m close to would say I have a problem.  I don’t use some of them that much, as my husband points out, but there’s just something I like about having them around.”

          I can identify with that having heard similar comments from both my husband and daughter. Another reason to get that dinner invitation. But until then, I have the cookbook and can create the recipes in my own home.

Pickle & Potato Salad

Serves 6

  • 1½ pounds tricolored small potatoes
  • 1½ teaspoons kosher salt, plus more for the potatoes
  • ½ cup mayonnaise
  • ¼ cup chopped sweet pickles
  • 3 tablespoons pickle juice (from the jar)
  • 1 tablespoon yellow mustard
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 5 hard-boiled eggs, peeled and chopped
  • ½ medium red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley, for garnish
  • Paprika, for garnish

Place the potatoes in a large pot and add enough cold water to cover them by 1 inch and a generous pinch of salt. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes and let them rest until they’re cool enough to handle. Cut each one in half.

In a small bowl, mix together the mayonnaise, sweet pickles, pickle juice, mustard, salt, and pepper.

In a separate large bowl, combine the halved potatoes, eggs, and red onion and toss with the dressing. Taste, adjust the seasoning, and garnish with the parsley and paprika.

Honey-Ginger Chicken Wings

Serves 6 to 8

  • ½ cup honey (preferably wildflower or mesquite)
  • ¼ cup tamari or soy sauce
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons grated fresh ginger
  • 2 scallions, thinly sliced, plus more for garnish
  • 3 garlic cloves, minced
  • Grated zest and juice of 1 lime, plus more zest for garnish
  • Kosher salt and freshly ground black pepper
  • 16 chicken wings (about 4 pounds), tips removed, drumettes and flats separated

In a medium bowl, whisk together the honey, tamari, sesame oil, ginger, scallions, garlic, lime zest, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Reserve ¾ cup of the mixture in the fridge.

Pour the remaining marinade into a 2-gallon zip-top bag. Add the chicken and seal the bag, pressing out as much air as possible. Massage the marinade into the wings. Refrigerate for at least 6 hours, preferably overnight. Before cooking, let the wings stand at room temperature for about 2 hours.

When ready to cook the wings, preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Remove the wings from the marinade, reserving the marinade. Season the wings with salt and pepper and place them skin-side down in a single layer on a large rimmed baking sheet. Spoon some of the marinade over them; discard the remaining marinade. Bake for 20 minutes. Remove from the oven and flip the wings, basting with the pan drippings. Rotate the pan and bake for another 20 to 25 minutes, until the honey has caramelized and the skin is a dark amber color.

In a small saucepan, bring the reserved ¾ cup marinade (from the fridge) to a boil over medium-high heat. Cook until the liquid turns into a thick, syrupy glaze, about 4 minutes.

Coat the wings with the glaze, arrange them on a serving platter, and garnish with scallions and lime zest.

These recipes are excerpted from Pull Up a Chair © 2018 by Tiffani Thiessen. Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Board the Belle of Louisville for a Halloween Cruise on the Ohio River

Uncategorized

It’s not too late to book passage on the Belle of Louisville for one of their Halloween-themed cruises. Built in 1914, the Belle is now the last authentic steamboat from the great American packet boat era, a time when these medium-sized boats designed for domestic mail, passenger, and freight transportation plied the waters of European countries and North American rivers. Both a National Historic Landmark and an icon of the Louisville waterfront, the Belle is the most widely traveled steamboat in American history.

October 30: Hull-o-ween Family Cruise

 A family event, guests get to explore the 107-year-old boat accompanied by their very own Ghost Guide, stopping along their journey to hear terrible tales inspired by the antique steamboat’s own history and the murky depths of the Ohio River. Beyond the spooks and frights, the cruise also includes Halloween-themed crafts, activities, music, and at the cruise’s end trick or treating.

Costumes are encouraged but not required. This Hull-o-ween Family Cruise takes place on Saturday, October 30 from 1 P.M. to 3 P.M. Tickets are $35.99 for adults (15-64), $34.99 for seniors (65+), $14.99 for kids (5-14) and children 4 and under are free.


October 30: Haunted River Cruise

Come aboard the historic Belle of Louisville and meet your Ghost Guide who takes visitors on a tour while telling terrible tales inspired by the antique steamboat’s own history and the murky depths of the Ohio River. Continue on to the Captain’s Quarters for a Tarot care reading by a mysterious psychics. Need a drink? Head to the Ballroom Deck for cursed cocktails, costume contest, and music by DJ Jill at the Halloween Dance Party.

This adults-only (ages 21+) cruise departs at 8 P.M. and returns at 10 P.M. Costumes are encouraged for this Halloween cruise, but not required. Tickets are $35.99 for adults (21-64) and $34.99 for seniors (65+).

Why Not Begin or End the Trip with a Hot Brown at the Brown Hotel

While visiting Louisville, either book an overnight at the iconic Brown Hotel or at least stop by long enough to enjoy their famous Hot Brown invented by the hotel’s Chef Fred Schmidt in the 1920s who went way beyond anything a like typical sandwich or bacon and eggs to serve to late night guests.  Instead, he whipped up a concoction that would become famous throughout Kentucky and beyond—an open faced turkey sandwich topped with bacon and a delicate but rich Mornay sauce,

  • 2 oz. Whole Butter
  • 2 oz. All Purpose Flour
  • 8 oz. Heavy Cream
  • 8 oz. Whole Milk
  • ½ Cup of Pecorino Romano Cheese
    Plus 1 Tablespoon for Garnish
  • Pinch of Ground Nutmeg
  • Salt and Pepper to Taste
  • 14 oz. Sliced Roasted Turkey Breast, Slice Thick
  • 4 Slices of Texas Toast (Crust Trimmed)
  • 4 Slices of Crispy Bacon
  • 2 Roma Tomatoes, Sliced in Half
  • Paprika
  • Parsley

In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

 For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Ree Drummond Shows How The Pioneer Woman Cooks–Super Easy!

Book events, Family & Kids Cooking

“Between my family, my website, my cookbooks, and my TV show, I make a lot of food around here,” writes Ree Drummond about the subject of her newest cookbook, The Pioneer Woman Cooks—Super Easy! “As much as I’ve always loved cooking—and of course, eating. It seems that more and more these days, I’m looking for ways to simplify my life in the kitchen. I find, because they free me up to have more time–and energy–for other areas of my life. This also makes cooking less of a chore and more of a pleasure—exactly what cooking should be.”

Creating 120 shortcut recipes, Drummond offers myriad recipes that can be quickly assembled for a delicious meal. Think Sheet Pan Quesadillas, Grilled Pineapple with Cream, Waffle Sandwiches, Roasted Greek Salad, and Cheeseburger Pizza, to name just a few.

“I’ve absolutely fallen in love with this new generation of recipes,” continues Drummond, “including Butter Pecan French Toast, Buffalo Chicken Totchos, Speedy Dumpling Soup, Broccoli-Cheese Stromboli–so great for kids, and an entire section of pastas and grains, such as One-Pot Sausage Pasta and colorful and fresh Hawaiian Shrimp Bowls.”

Drummond, the #1 New York Times bestselling author of The Pioneer Woman Cooks, The Pioneer Woman Cooks: Food from My Frontier, and The Pioneer Woman Cooks: A Year of Holidays, first hit the food scene in 2006 with her website, The Pioneer Woman which reflected her life on a working cattle ranch in Oklahoma with her husband and four children. Five years later, her cooking show, The Pioneer Woman, premiered on Food Network.

At 7 p.m. CT, October 21st, she’ll be at Anderson’s Bookshop to celebrate her newest book, The Pioneer Woman Cooks: Super Easy!  All books will be pre-signed; the event will include a presentation and talk from Drummond. The event is being held at Anderson’s Bookshop at Community Christian Church, 1635 Emerson Lane, Napierville, Illinois. Reservations are required and space is limited. Click here to register. To see other stops on Drummond’s book tour, click here.

White Turkey Chili

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 generous tablespoon Tex-Mex or taco seasoning
  • 3 cups shredded cooked chicken
  • Two 4-ounce cans chopped green chiles, undrained
  • Two 15-ounce can cannellini beans, drained
  • 4 cups (1 quart) low-sodium chicken broth
  • Hot sauce (such as Cholula or Tabasco)
  • 2 tablespoons masa harina (corn flour)
  • ½ cup heavy cream
  • One 10-ounce bag frozen fire-roasted corn (no need to thaw)
  • Kosher salt
  • Sour cream, for serving
  • 1 avocado, sliced
  • 2 cups grated Monterey Jack cheese
  • 2 limes, cut into wedges

In a soup pot or Dutch oven, heat the olive oil over medium-high heat. Stir in the onion and garlic, sprinkle in the Tex-Mex seasoning. Cook, stirring often, until the onion starts to soften, about 3 minutes.

Add the chicken and stir to combine. Add the green chiles, beans and chicken broth. Add a few dashes hot sauce. Stir and bring mixture to a gentle boil.

In a measuring cup, combine the masa and heavy cream; stir with a fork into a thick paste. Pour the masa mixture into the soup then stir and let chili cook and thicken for about 10 minutes. When the chili is thick and bubbling, add the corn. Stir until the corn is hot, about 2 minutes. Taste and add salt and more seasoning if needed.

Serve topped with sour cream, avocado, hot sauce and Monterey Jack. Have lime wedges for squeezing.

Makes 6-8 servings

From “The Pioneer Woman Cooks: Super Easy!” by Ree Drummond

Cloud Gate (aka The Bean) Now Helps Visitors Explore Chicago

Family Excursions, Uncategorized

The Tale of The Bean

Located in Chicago’s Millennium Park, Anish Kapoor’s Cloud Gate, a 110-ton elliptical sculpture made of brilliantly polished stainless-steel plates, now does more than just reflect the Chicago skyline and clouds above and the perfect Instagram backdrop for selfies on the ground. The sculpture, nicknamed The Bean because of its shape, now is also an AI powered chat bot capable of answering questions about the city.

It all began when Covid hit and the constant stream of visitors stopped. The Bean, which is decidedly not good at knitting or baking bread, became focused on moving beyond being the most beautiful gigantic drop of mercury-looking statuary–though we must say it did a great job at that. Eager to be a vital part of the visitor experience, The Bean worked hard at becoming a digital communicator—wanting to interact with the millions of visitors who come to Millennium Park each year.  

When my fans come back, thought The Bean, I want to be ready. There were a few bad moments particularly when The Bean learned about other non-Bean art and culture for humans to enjoy in the city. This was a tough realization at first and The Bean did have an existential crisis but thankfully it was quickly dealt with after a few counseling sessions. Another glitch was that The Bean learned more than The Bean really wanted to know about intense fan rivalry between the Cubs and the Sox and how it splits the city into two regions: North of The Bean and South of The Bean. Being wise, The Bean refuses to say which team it likes best and denies reports that it was seen in Wrigleyville wearing a Cubs hat.

“We were surprised, and quite frankly, a little alarmed, when The Bean came to us and asked if we would be open to this new idea, after all we did not know The Bean had become sentient,” said Scott Stewart, Executive Director of Millennium Park Foundation. “However, after talking with Choose Chicago, we realized that our friend, The Bean, could be a great help to all of the visitors to Chicago so we are happy to be part of this project.”

Call it The Bean Knows All. Want to know where to get your favorite style of pizza? What’s happening in the city? Head to explorewiththebean.com to ask The Bean about anything from neighborhood restaurants to what events are happening next weekend as well as the latest in child-friendly activities, things to do, museum exhibits, and more.

Turning this 66-feet long by 33-feet high sculpture, one of the largest of its kind in the world, into an AI powered chat bot called for team work. A partnership was developed between Choose Chicago and Northwestern University Medill School’s Knight Lab, a diverse, multi-disciplinary and multi-generational community of designers, developers, students, and educators working on experiments designed to push journalism into new spaces says Glenn Eden, Board Chair of Choose Chicago, the official organization responsible for promoting Chicago as a global visitor and meetings destination.

“Our team of students was thrilled to have this opportunity to explore the design questions involved in making a conversational system that works well for visitors to Chicago,” said Joe Germuska, Executive Director of Knight Lab. “And if, in the future, The Bean needs us for new projects, we’re ready to help.”

The Bean Ups Its Game

Now that it’s also an AI powered chat bot, The Bean isn’t going to just sit back and relax. That’s not Bean-like. Instead, it wants to make even more friends and provide more information and so is continuously working to take its knowledge base to the next level. And by the way, The Bean loves when people take photos of it or pose with The Bean for selfies. But though The Bean thrives on attention, its goal is not to be The Bean-all when it comes to Chicago.

Instead, The Bean loves to share all that Chicago has to offer. All you have to do is ask.

Cloud Gate sits upon the AT&T Plaza, which was made possible by a gift from AT&T.

Millennium Park, located in the heart of downtown Chicago, is bordered by Michigan Avenue to the west, Columbus Drive to the east, Randolph Street to the north and Monroe Street to the south.

Photos are courtesy of Choose Chicago and The Chicago Architecture Foundation.

Back to the Islands: The 14th Annual Savor the San Juans

Farm-to-Table, Farm-to-Table Restaurant, Regional & Ethnic, Seasonal Recipes

For those who have never been, the San Juans, an archipelago of islands off the coast of Washington State and easily accessible by ferry, are a magical combo of natural beauty, nature’s bounty found in farms, orchards, wineries, a cultural dedication to sustainability, land stewardship, and small food producers as well as delightfully charming small towns and villages set against the backdrop of Puget Sound.

Now, after a year of pandemic and social distancing, it’s time to celebrate to return to the island and experience in real time the food and farm culture of Lopez, Orcas, and San Juan islands, the largest of archipelago’s 170 islands.

And what better time to do so than during the 14th Annual Savor the San Juans? It’s a fine time to taste and tour with so many special events going on such as harvest dinners, film festivals, farm tours, wine tastings, demonstrations, and more. And of course, there’s plenty to explore on your own as well.

Upcoming tours and events

October 14-17 Friday Harbor Film Festival

October 16-17: Lopez Island Farm Tour

October 16: San Juan Island Farmers Market

October 29: Alchemy Art Center: October Sip ‘N’ Sculpt with Maria Michaelson!

November 12-14: Hops on the Rock Orcas Island Beer Fest

Information on Local Flavor Specials can be found here.

Getting there, visit here.

Where to stay And what to do.

Can’t make it this year, then bring a little of the island into your kitchen with the following recipe.

 Cook Like a Coho Restaurant Chef: Roasted Garlic, Pear, and Goat Cheese Flatbread

Ingredients for Flatbread Dough

1 tsp active dry or instant yeast
1 tsp granulated sugar
3/4 c warm water
2 c (250g) all-purpose flour or bread flour
1 Tbsp olive oil, plus 1 tsp for brushing the dough
1 tsp salt

How to Make Flatbread Dough

Mix the ingredients together by hand or use the dough hook of a stand mixer.

If making by hand, place dry ingredients in a large bowl, make a well in the middle, and add wet ingredients. Incorporate the wet with the dry and knead for ten minutes. If using an electric mixer, place all ingredients in the bowl and beat for five minutes, until all the ingredients come together into a smooth ball.

Place dough in a greased mixing bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place for 45 minutes.

Punch down the dough and separate in half. Form each half of the dough into rounds.
Sprinkle the countertop with flour.

Take your rounds and roll them out to a football shape and length. Press your fingers lightly into the dough and dimple. This helps prevent any large air bubbles. Brush with olive oil to keep the crust crisp.

For best results, especially if this is your first time making flatbread, bake the flatbread before topping it. Transfer dough to a baking sheet. There is no need for parchment paper with this dough.

Bake at 450°F for 15 minutes or until lightly browned.

Top with goat cheese, garlic, and pear. Bake for another 5 minutes.

Top with arugula and balsamic reduction.


Balsamic Reduction

1 cup balsamic vinegar

How to Reduce Vinegar

Pour balsamic vinegar in a shallow pot over medium heat and bring to a simmer. Let reduce until your balsamic is a thick consistency and coats the back of your spoon.

Roasted Garlic

4 cloves of garlic

How to Roast Garlic

Peel four cloves of garlic and place in oil until submerged, cover with aluminum foil and roast at 450°F for fifteen minutes or until golden brown. You will be able to smell the garlic when it’s ready.

Whipped Goat Cheese

1/3 cup goat cheese
2 tsp water

How to Whip Goat Cheese

Place goat cheese and water in a blender or food processor. Blend for two minutes until it is smooth and easy to spread.

Castillo de La Mota: In the Castle of the Queen

Adventure, Castles, Historic foodways

         Well, this doesn’t bode well I think upon seeing the entrance to Castillo de La Mota blocked by women archers dressed in long skirts under magenta jumpers each stitched with the insignia of a yellow bird with spiky feathers. But what is most daunting about the scene is that their bows are raised, arrows notched, and the strings pulled back. If they let go, we’ll be hit with a barrage of arrows.

 

         A man behind me grouses to his wife “another day, another castle” but then stops as he sees what is in front of us. It certainly may be another castle here in Spain but it’s not a typical day. I mean, when was the last time you were threatened by Medieval female warriors?

“Password,” shouts the tall woman who looks like she’s in charge.        

“Isabelle,” I call back without thinking.

  “Isabella,” she responds.

   Oops.

   But it’s good enough. The archers lower their bows and part, allowing us to cross the drawbridge into the fortified castle, one of many that belonged to Queen Isabella of Spain.

We are in Medina del Campo, a town known since the 15th century for its fabulous fairs and markets as well as being one of the places Queen Isabella of Spain called home.  And though it’s the 21st century, once inside the castle keep it well could be seven centuries ago.

         We are not only in Isabella’s castle, we’re also in her time. Men, women, and children are dressed in the everyday garb of 15th century Spain, soldiers wear bright red doublet cut with yellow inserts, red pantaloons that stop above the knee, white stockings and leather shoes ranging in colors like blue, red, and beige.

I don’t know much about 15th century weaponry beyond bow and arrows and swords–and even that is very limited. But here the soldiers not only carry broad swords and rapiers, but also pikes and spears. Silver helmets top their heads and somewhere metal collars, part of a suit of armor.

         La Mota isn’t a fairy tale castle, it was a large strong fortress that the townspeople as well as the King and Queen could go for refuge. She and her husband Ferdinand II lived in a royal palace in the town’s major plaza though Isabella wrote her will and took Last Rites at age 53 at La Mota. Dating back to the 11th century, it grew through the centuries becoming the largest castle in Castile.  

Called La Mota because it is on a small hill rising above the town, it has turrets (2), towers (4), thick walls and a courtyard.  Unguided tours are available as are guided tours which can be booked here    

         In her day,  Isabella, one of the few women rulers at the time, would have dined on rabbit, deer, bear, lamb, and bread. She would have enjoyed leeks but little else in the way of vegetables. Juan Alejandro Forrest de Sloper whose blog Book of Days combines his passions for world cuisine and as an anthropologist with a focus on rituals and celebrations. De Sloper was a professor of anthropology at Purchase College, S.U.N.Y for 32 years but he also spent time living throughout the world and learning to cook in all sorts of kitchens.

 In his post on Isabella he shares a dish from Libre Del Coch, a Catalan cookbook—the first written cookbook–written by Robert de Nola who went by the pseudonym Mestre Robert who was the chef to King Ferdinand I of Naples. The Catalan version was published in 1520 in Barcelona and translated to Castilian Spanish five years later. Parts of the cookbook are based on a famous medieval cookbook titled Llibre de Sent Soví.

The cookbook includes classic dishes that were popular with the wealthy (and Isabella was surely that) during the 1400s. Casola de Carn or Meat Casserole is like many recipes or receipts as they were called then, there’s no list of ingredients or amounts. It’s all a little murky for 21st century cooks, and phrases like “all the fine flavorings” are a little—no make that a lot baffling. There are also ingredients such as aggrestal (spelled in the recipe as agressta) means wild plant which can sure cover a lot of ground.

Casola de Carn

(Meat Casserole)

Cut the meat into pieces the size of a nut and fry it in pork fat. When it is well fried put in some good broth and set it to cook in a casserole. Add all the fine flavorings and saffron and a little orange juice or agresta and cook well until the meat begins to fall apart and only a small amount of broth remains. Add three or four eggs beaten with orange juice or agresta. When your master is ready at table, turn the meat four or five times to let the sauce thicken. When it is thick, take it from the fire and serve it in bowls, sprinkled with a little cinnamon on each.

There are some people who do not add eggs, or spices except cinnamon and cloves. The meat is cooked as stated above.

They add vinegar, for the flavor. It appears that many people do it in the following manner: the meat is left whole stuffed with cinnamon and cloves, and with the other spices in the broth. The meat must be turned from time to time so that it doesn’t cook more in one part than in any other. You can leave out the cloves and cinnamon if you follow the other directions correctly.

As wonderful as Isabella’s meal might have been, our luncheon at El Motero in Medina del Campo probably was equally good. Because Medina del Campo is a stop on the wonderful Rueda Wine Route, we indulged in the local wines and dined on fish, baby lamb, and a variety of whimsical dishes such as canelón de mango relleno de frutos de mar y gelatina de gazpacho (Mango cannellon stuffed with sea fruit and gazpacho jelly),  tartar de tomate, aguacate,salmón marinado ,wakame sobre pan de Cerdeña (Tomato Tartar, Avocado, Marinated Salmon, Wakame on Sardinian bread)and  Mini san Jacobo de lomo asado y salsa de piña (Mini San Jacobo roasted loin and pineapple sauce).

I did indeed dine like queen.

Safe Traveling During COVID-19

Story, Indiana

For many travelers, packing away their suitcases and trying to get airline ticket refunds really put a damper on the last year. However, with vaccination rates increasing and many areas open, travel is becoming safer once again.

If you have a bug to hit the road, you’re probably wondering what you can do to have a great trip while still staying safe. Well, it doesn’t take much, Guest Blogger Lisa Walker offers these five tips for COVID-friendly travel.

1. Choose the Less-Beaten Path

Instead of booking a vacation to the most popular tourist attraction around, opt for a location that is less well-known and will thus be less crowded. The fewer people you are around, the less likely it is that you’ll end up testing positive for COVID-19.

2. Consider a Road Trip

Getting on a packed flight for several hours probably doesn’t sound like fun, whether there’s a pandemic or not. Instead of flying to a destination, choose somewhere a little closer that can be reached by car. Hitting the open road is a great way to see the sights, but it also allows you to keep to yourself and stay safe.

If you decide to go on a road trip, you may want to invest in some tech gear to improve your travels. If you aren’t convinced that your smartphone is truly up for the job, a GPS system can ensure you are on the right track and will get to your destination without having to stop and ask for directions. And don’t forget to invest in an extra car charger or two to ensure your battery is always powered up.

3. Go Camping

While some people balk at the idea of sleeping anywhere but in a hotel bed, camping is a great option for those who want to avoid coming into contact with others. If you’re already a fan of camping, you likely have all the gear you need, from tents to camp stoves. If not, you can either purchase all new items or rent some. There are websites that specialize in outdoor gear rentals, a great tactic that can help you decide if you like camping enough to buy your own gear.

4. Book a Vacation Rental

As mentioned above, there are many travelers who don’t want to risk bumping into others in the narrow hallways of a hotel. Vacation rentals are ideal because they allow you to have a comfortable place to stay that you can call your own. Most are cleaned extremely well between guests, so you can rest easy knowing that everything has been sanitized. Airbnb even requires hosts to follow CDC guidelines or risk losing their ranking.

5. Spread Out in a B&B

As more vacation options open up, bed-and-breakfasts are ideal for those who want the luxury of a hotel without the hassle. Some locations are still not at full capacity, making it easier for travelers to have space to enjoy time away from home. Plus, when you stay in a B&B, you’ll have easy access to activities like wine tasting, antiquing, horseback riding, and more.

Traveling during the COVID-19 pandemic is likely something you’ll never have to deal with again, but it is possible to do it safely if you’re willing to be flexible and think outside the box. Don’t wait to book your next getaway; just do so with safety and comfort in mind.