Food and Fond Memories

Sir Stanley's Cup

2012-01-25T17:48:00.000-05:00

The Stanley Cup in the Foyer

Peggy Jacobs with the Stanley Cup

Peggy and Jeremy Jacobs with the Stanley Cup

The rest of my tale about our first trip in our new RV will have to wait a little longer because I am just too anxious to tell you all about the party of the century that we attended on Saturday evening. We were invited to be guests of Peggy and Jeremy Jacobs at a party to celebrate the Bruins Stanley Cup Championship. (If you are a hockey fan you probably know that the Jacobs own the Boston Bruins who are the current Stanley Cup Champions.) And as it turned out January 21 was also Jeremy's birthday!

One Food Station

And Another Food Station

And Still Another Food Station

Our connection to the Jacobs is quite interesting. Mrs. Jacobs, Peggy, donated three amazing photographs to the Wellington Art Society that she took right here in Wellington, Florida at Big Blue Forest. This nature preserve was almost lost to housing but thank goodness people like the Jacobs fought to keep this natural habitat safe from the bull dozer. A couple of weeks ago the Jacobs hosted a small cocktail reception for the Board of Directors of the Wellington Art Society (I am the Recording Secretary), city dignitaries and the media to make the donation official.

Menu from the Boston Station

Our New Orleans was Represented Well

Midwestern Menu

South Florida Menu

Then this past Thursday our Board of Directors met reporters, photographers and Peggy Jacobs at Wellington City Hall to unveil her photos which are now hanging there for the public to enjoy. What we did not expect was that Sir Stanley's Cup was also going to join us. With much fanfare and fire engine siren blaring the cup was brought in for a photo shoot along with the spectacular Stanley Cup ring. I even had a chance to wear the ring and let me tell you it is enormous! It weighs a ton and is totally encrusted with diamonds. The ring took up half my hand.

The Vodka Ice Bar (Yes it is made entirely of ice!)

Don't Those Lobster Rolls Look Great?

Jazz Musicians Could Only Mean New Orleans

Even though the Jacobs are billionaires they could not be more gracious or down to earth. They opened their Wellington home Deeridge Farms to a couple hundred guests and there was not an ounce of stuffiness anywhere. We were even told that the dress was "game day casual". I knew that Peggy just had a cookbook published so I had wanted to ask her if I could see it. When I mentioned the book she was so delighted that she immediately responded with "would you like a copy?". I couldn't have been more thrilled and asked Peggy to sign the book. She actually seemed surprised, like that made her feel like a celebrity. In addition to owning the Boston Bruins they run the food service at about 26 sports venues so they flew in their chefs from all over the United States to cater the event. There were themed food stations positioned throughout the property along with an Ice Bar for vodka and a huge coppery semi-circular bar for wine and cocktails. In addition to several pastry buffets the Stanley Cup was represented by a huge replica cake made by Food Network star Duff Goldman - The Ace of Cakes himself!!

An Edible Version of the Stanley Cup

Self Explanatory!

Steve and I with the Real Stanley Cup
(That big square in the wood box is the Stanley Cup Championship Ring)

And speaking of the Stanley Cup...it was on display prominently along with the ring for photo ops. We listened to music in, not one, but three different locales on the vast property. By the main house there was one band, another band played dance music and jazz by the olympic sized swimming pool, and by the Koi pond another musician played softly.

Irresistible Pastries

The Raw Bar

Band by the Pool

And the food - OMG! We tasted Jambalaya and Jalapeno Corn Bread from New Orleans; Crab Cakes with Tropical Salsa from South Florida; a raw bar with huge shrimp, stone crab claws, oysters and mussels; New England Clam Chowder and Lobster Rolls from Boston; and Beef Tenderloin with Mushroom Sauce from the Midwest. Several pastry stations offered incredible hand made bite sized delights. Tucked away in the pool house was the most beautiful display of cheeses, breads, fruit and charcuterie. And outside of the pool house there was a chef grilling little Kobe beef burgers for sliders on petite brioche rolls. Just when I thought I couldn't eat another bite something else intrigued me enough that I felt compelled to continue to stuff myself. This was most definitely my kind of party. In fact it made me remember what I miss most about being in the catering business. The show!

Gorgeous Charcuterie Display

Fabulous Cheeses

Perfect Ripe Fruit and Accoutrements

Another Cheese Board

Breads Galore

Going Dutch - First RV Trip in Our New RV Day One

2012-01-17T19:59:00.000-05:00

Our Living Room

The Bedroom

After doing a bit of sprucing up and hanging artwork to reflect our taste our Dutch Star was ready for its maiden journey as our home on wheels. We decided to take a weekend trip to our favorite RV resort Sun-N-Fun in Sarasota, Florida. In fact this time we opted to enjoy the park and not even venture off the grounds, so we didn't even tow our car! Of course this meant that we needed to make sure not to forget anything, especially food.

We arrived on Friday at around 1:30 in the afternoon and we were escorted to our site which was just off one of the two lakes on the property. Since it had been a while from the last time we hooked everything up on an RV and this RV was new to us, the process took a lot longer than it should have. Between getting settled in and the fact that it was overcast we did not even make it to the pool on Friday. But that didn't mean that the feasting wouldn't begin.

Steve opened a nice bottle of red wine and I set out a little buffet of appetizers that included spicy dried chorizo, garlic and black olive hummus, crackers, pita chips and an assortment of cheeses. We relaxed and unwound and promised ourselves we wouldn't spoil our appetites for dinner.

By 8:30 pm we were ready for me to prepare our first real meal. I had planned on grilling shrimp brushed with smoked chile butter and serving it with tomatillo salsa and caesar salad. Steve lit our charcoal grill while I skewered the shrimp and got everything else ready. It was a bit breezy and when I brushed the shrimp with the smoked chile butter the flames rose high into the night air. We tried to get pictures but we weren't too successful. Dinner however was absolutely delish. Thank you once again, Chef Flay for a fabulous recipe!

Dinner Prepped and Ready for the Grill

Brushing the Shrimp with Smoked Chile Butter

Grilled Shrimp with Smoked Chile Butter and Tomatillo Salsa

Adapted from Mesa Grill Cookbook by Bobby Flay

Serves 4

10 tomatillos, husked and scrubbed (5 cut in half and 5 diced)

3 tablespoons fresh lime juice

1/4 cup red onion, finely chopped

1 serrano chile, finely chopped

2 tablespoons olive oil

1 tablespoon honey

Kosher salt and freshly ground black pepper

1/4 cup cilantro, coarsely chopped

1 1/2 pounds shrimp, shelled and deveined

32 (6-inch) wooden skewers, soaked in water for 30 minutes

3 tablespoons canola oil

Smoked Chile Butter (recipe follows)

1. Place the halved tomatillos and the lime juice in a blender and blend until smooth. Put the coarsely chopped tomatillos, the onion and serrano chile in a medium bowl, add the pureed tomatillo mixture and mix well.

2. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving. This can be made up to 4 hours in advance and kept in the refrigerator.

3. Preheat a grill to high.

4. Spear 2 shrimp onto each skewer by pushing a skewer through the thick end and the tail, then smoothing the shrimp along the skewer to help them lie flat. Brush the shrimp with the canola oil, then season with salt and pepper on both sides. Grill the shrimp, brushing with the smoked chile butter every 30 seconds, for 1 1/2 - 2 minutes per side until cooked through.

5. Remove the shrimp from the skewers, place on a platter and immediately brush with remaining chile butter. Serve the shrimp over tomatillo salsa with any melted chile butter spooned around the shrimp.

Smoked Chile Butter

1 tablespoon olive oil

3 cloves garlic, chopped

1 small shallot, chopped

12 tablespoons (1 1/12 sticks) unsalted butter, at room temperature

2 canned chipotle chiles in adobo sauce

Juice of 1 lime

Kosher salt and freshly ground black pepper

1. Heat the oil in a small saute pan over medium heat. Add the garlic and shallot and cook until soft, about 2 minutes. Remove from the heat and let cool slightly.

2. Put the butter in a food processor and add the shallot mixture, chipotles chiles and lime juice. Season with salt and pepper and process until smooth. Scrape the chile butter into a small bowl. This can be made up to 2 days in advance and refrigerated.

Our Table Set for a Romantic Dinner

Fabulous Grilled Shrimp Brushed with Smoked Chile Butter
on a Bed of Tomatillo Salsa

Happy New Year and My Give-Away Winner

2011-12-30T23:05:00.001-05:00

Smoked Bacon, Apple and Onion Croquetas with Pimenton Aioli

I know I have been away from the computer for quite awhile again. You know... the usual excuse "Life got in the way". But I did not want to neglect to wish everyone a very happy and healthy new year. I hope 2012 brings each of you your heart's desires.

I also want to congratulate the winner of the fabulous OXO Limited Edition Cookie Spatula for pediatric cancer research. A look a the post only reveals one comment. However several came to me via email only because they were posted anonymously. When this happens unfortunately the comments don't show up at the end of the post. Fortunately I do receive some very wonderful comments this way. Also several readers who know me personally like to just email me directly. So without further ado I would like to announce that the winner by random drawing is one of my followers Suzanne Redmond. I will send her the spatula right after the new year. Congratulation Suzanne, bake lots of cookies!

I will end the year with an hors d'oeuvre that I made to bring to a holiday party recently. These Smoked Bacon, Apple and Onion Croquetas with Pimenton Aioli was a huge hit at the gala. The recipe came together easily. I prepared the sauce and the croqueta batter the day before. The croqueta mixture needed to be refrigerated to set up anyway. An hour or so before the party I finished them by rolling into balls and into the coating then frying them. I brought them to our hosts' home on a baking sheet and heated them at 350F for about 15 minutes. They were so crisp on the outside, creamy and smoky on the inside, and totally delectable. I had doubled the recipe so I had quite a bit of the croqueta mixture; I saved some to make large croquettes for dinner a night or two later. It was fabulous as an entree as well.

Smoked Bacon, Apple and Onion Croquetas with Pimenton Aioli

Adapted from Tasting Table and Wesley Genovart. Makes about 30 croquetas.

For the Croqueta Batter:

1/2 cup smoked bacon, finely chopped (I used Applewood Smoked)

1 small yellow onion (about 3/4 cup), finely chopped

1 medium apple, peeled, cored and finely chopped (I used Macintosh)

3/4 cup plus 2 tablespoons all-purpose flour

9 tablespoons unsalted butter

3 cups whole milk

Kosher salt and freshly ground black pepper

For the Aioli:

1/4 cup good quality mayonnaise

1 teaspoon smoked sweet pimenton (paprika)

2 teaspoons fresh lemon juice

Kosher salt

For the Breading:

3 large eggs

1 cup all-purpose flour

1 cup panko (Japanese breadcrumbs)

Canola oil for frying

1. Cook the bacon in a medium skillet over medium-high heat until the onions are translucent and soft, about 7 minutes. Add the apples and cook until they begin to release water, about 4 minutes. Stir in the butter and mix until melted. Add the flour and cook for 2 minutes stirring vigorously. Add the milk a little at a time, stirring with each addition until the milk is absorbed, until all of the milk is incorporated. Cook, stirring constantly until the taste of raw flour is gone, about 4 minutes. Remove from the heat and transfer the mixture to a medium bowl, cover with plastic wrap and chill in the refrigerator for at least an hour or overnight.

Onions, Bacon, Apple, Flour, Butter and Milk

Croqueta Batter Ready to be Chilled

2. For the aioli whisk all of the ingredients and set aside. If not using within an hour cover and place in the refrigerator. Bring to room temperature before serving.

3. In a medium bowl, whisk the eggs. In another medium bowl add the flour. In a third medium bowl add the panko. Season the flour and the panko liberally with salt and pepper and mix thoroughly. Remove the croqueta batter from the refrigerator and using your hands form 1-inch round balls. Dip each ball into the flour, then the eggs, and finally the panko.

My Breading Station

Canola Oil Heating to 350F

4. Pour enough canola oil into a large sauce pot to come 4-inches up the side of the pan. Heat on medium-high heat until the oil is 350F. Add the breaded balls in batches and fry until golden brown, about 1 1/2 minutes. Use a slotted spoon to carefully drain and transfer the croquetas to a paper towel lined sheet pan. Repeat until all of the croquetas are fried. Serve hot with aioli.

Fried Croquetas and Aioli Ready to Take to Party

The Finished Product Taken After a Few Drinks!

My First Giveaway!

2011-12-12T15:21:00.002-05:00

Chocolate Chocolate Chip Meringue Cookies
with OXO Limited Edition Spatula

I was very excited to be accepted by OXO to participate in their Blogger Outreach program to spread the word about their mission to help fund pediatric cancer research. They have asked me to reach out to my readers to increase awareness about Cookies for Kids' Cancer.

I have been rewarded and you can be too. Not only can we help to wipe out pediatric cancer but we can enjoy some delicious cookies in the process. Because I was selected to help with this project OXO sent me two of their wonderful cookie spatulas. One for me to use to transfer my cookies and one to give away to one of my loyal followers. It's a win win for everyone and there are several ways you can join in:

1. By purchasing a Limited Edition Cookie Spatula, OXO will donate 50% of profits up to one hundred thousand dollars. To purchase, visit your neared Bed Bath and Beyond or www.amazon.com, or check out the store locator at www.oxogoodcookies.com to find a retailer.

2. By visiting www.oxogoodcookies.com where you will be able to send Virtual Cookies to help spread the word about OXO's movement to find a cure for pediatric cancer. On this site you can also find out how to host a Bake Sale or fundraising event for Cookies for Kids' Cancer. Right up until December 31st, OXO will match all proceeds from registered bake sales, up to $100,000.

3.By signing up for my very first giveaway so one of you can receive this fabulous spatula as a gift. To sign up just leave me a comment at the end of this post and "Like" Food and Fond Memories on Facebook. There will be a random drawing held on Sunday, December 18.

And now for the tasty part. I baked a batch of yummy Chocolate Chocolate Chip Meringue Cookies. They were easy, quick and fabulously delicious. I was inspired to bake these by Heidi Swanson's (101 Cookbooks) recipe for Chocolate Puddle Cookies. Her recipe calls for chopped pecans and because Steve can't eat nuts or seeds I decided to swap out the nuts with Ghirardelli semi-sweet chocolate chips. It was a great decision because Steve loved the cookies!

Chocolate Chocolate Chip Meringue Cookies

Adapted from Heidi Swanson. Makes about 18 very large cookies.

4 cups (1 pound) confectioner's (powdered) sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

scant 1/2 teaspoon fine grain sea salt

3 cups good quality semi-sweet chocolate chips

4 large egg whites, room temperature

1 tablespoon pure, good quality vanilla extract

1. Preheat oven to 320F and position racks in the top an bottom third of oven. Line three, preferably, rimmed baking sheets with parchment paper. Or you can bake in batches with fewer pans.

Sifted Confectioner's Sugar, Cocoa and Sea Salt

2. Sift together the confectioner's sugar, cocoa powder and sea salt. Stir in the chocolate chips, then add the egg whites and vanilla. Stir until well combined.

All Ingredients Mixed Together

The Cookies are Ready for the Oven

3. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for plenty of room for the cookies to spread out. Leave at least 2-3 inches between each cookie and try to avoid placing the cookies too close to the edges of the pans.

The Cookies are Done Baking!

4. Bake until they puff up, the tops get glossy and the cookies crack a bit - about 12-15 minutes. You may need to rotate the pans from top to bottom and back to front. I did not need to do this as I have a convection oven with three racks and the cookies were baked perfectly at the 12 minute mark.

The Perfect Spatula for Cookies by OXO

5. Slide the cookies still on the parchment onto a cooling rack and let them cool completely. They will keep in an airtight container for a few days. I cut the parchment paper into strips to layer between the cookies so they wouldn't stick together. They are so good they won't last long!

Perfect with an Ice Cold Glass of Milk

It's All in the Delightful Details

2011-12-02T16:12:00.001-05:00

Eric and Stacy's Breaking of the Glass

Place Setting and Menu from Inessa and Evan's Wedding

By now I am sure you have fully digested your Thanksgiving turkey and all of the leftovers. We enjoyed quite the feast thanks to our son's wonderful wife Eve and her Dad. They shopped all day Wednesday before Thanksgiving and cooked all day Thursday. When we arrived at Eve's parents home in Orlando at around 11 am we were welcomed with charcuterie, assorted cheese, olives, marinated artichokes and pepadew peppers.

With full bellies we sat in front of the TV to watch, you guessed it, football. At around 4 pm we sat down to our Turkey day feast of golden brown roasted turkey breast with gravy, maple and brown sugar glazed ham, mashed potatoes, green beans, sausage and herb stuffing and salad with balsamic vinaigrette. For dessert we had my Peanut Butter Caramel Swirl Fudge Brownies. At that point we were not only stuffed but fighting to stay awake!

After a great night's sleep, our first in our new RV, we had Eve's dad's yummy scrambled eggs with ham and onions and then drove off for our weekend in Sarasota. Although I will tell you all about it in my next post I want to share some of the delightful details of the two weddings that we went to a couple of weeks ago.

The first of the weddings was Stacy and Eric's in Cocoa Beach so everyone in attendance stayed at the Hilton and we all received "goodie bags" filled with tasty morsels, libations and adorable little rings made out of dollar bills along with a welcome letter from the bride and groom to be and a little note about the rings. The groom Eric wrote that he learned to fold dollar bills into rings when he was in 5th grade. For their wedding celebration he made enough rings for every guest telling us that these dollar rings will serve a better purpose than just being cute jewelry. We were asked to deposit these rings in a large vase which they will send to St. Jude's Hospital. The donation will read from the guests of their wedding. "Together, hopefully, we can inspire, provide hope, and send the gift of a smile to children with cancer."

The wedding that we attended on Saturday night was much more formal and traditional. As we were seated for the ceremony we were handed a beautiful booklet that introduced us to each member of the bridal party and included a page titled "The Meaning of Our Ceremony". This page explain the details of a Jewish ceremony beginning with the signing of the Ketubah, the Jewish marriage contract. Inessa and Evan each signed the Ketubah in the presence of two witnesses and their closest family and friends.

They were married under the Chuppah, a canopy supported by four poles. It symbolizes the new home that they will create together. The four sides are open, so that family and friends will always feel welcome. Upon entering the chuppah, Inessa circled Evan seven times, symbolically building the walls for their new home.

The first part of the ceremony began with the Kiddushin, the blessing over the wine, which is the traditional Jewish symbol of simcha (joy). They drank from the kiddush cup given to Evan at his Bar Mitzvah 14 years ago.

Next they exchanged rings. It is customary to place the ring on the index finger of the bride's right hand, which stems from the ancient belief that the index finger is directly connected to the heart. Inessa was married in her paternal grandmother's wedding band.

The Sheva Brachot, or Seven Blessings, are prayers that are chanted in thanking G-d for the beauty of the moment and the splendor of life.

Finally the ceremony concluded with the Breaking of the Glass. This custom reminds us that love is as fragile as glass, and must be protected with care, love and respect. After the groom broke the glass all of the guests shouted "Mazel Tov!" and with the ceremony over the partying began.

Cucumber Wrapped Field Greens, Feta Cheese, Sun Dried Cranberries,
Candied Pecans, Orange Segments, and Tomatoes with a Champagne Vinaigrette

New York Strip Steak and Herb Roasted Mahi Mahi

Let Them Eat Cake!

A Weekend of Weddings

2011-11-23T00:16:00.000-05:00

The Bride Stacy and Her Parents Lynn and Skip

Eric and Stacy

Last weekend was a whirlwind. We had two weddings to attend. The first one was all the way up in Cocoa Beach, Florida which is about two hours away from where we live. Our friends daughter Stacy, who we have known since she is a little girl, wanted a destination wedding on 11/11/11 at 11:11 am. We drove up Thursday afternoon and checked into the Hilton on the Beach with plenty of time to relax and get ready for the rehearsal dinner at 6:30. Our friends Lynn and Skip were gracious hosts for a lovely buffet dinner held on the pool deck under the stars. The bride and groom to be Stacy and Eric looked so at ease and excited. They had been good friends for 20 years before realizing that they were meant for each other!

Gorgeous Centerpiece

A Sumptuous Buffet

The wedding the next morning was as beautiful and glorious as the weather. Chairs were set up in the sand and the entire bridal party including the bride wore flip-flops and beautiful dresses. Stacy and Eric smiled so brightly that it was a good thing we all had sunglasses on. The setting was just amazing with tall beach grass blowing in the breeze and the ocean just beyond the chuppah. After the said their vows all of the guests enjoyed a lovely luncheon on the pool deck along with dancing to the D.J. tunes. And at 2:30 the bride, groom and 43 other guests left in a bus for the port to take a weekend cruise and continue the celebration. We drove home because Saturday night we had another wedding to attend.

As informal as Friday's wedding was that is how formal Saturday's was. It was held at PGA National Country Club and Spa and was a Black Tie optional affair. The ceremony took place outside but under roof and was a very traditional Jewish ceremony officiated by a Rabbi who had years ago emigrated to America. What was interesting is that the parents of the bride were also from Russia. This time it was the groom who we had known forever. In fact I had grown up with Evan's father Craig. Craig's parents and my parents had been very good friends so it was only natural that Craig and his wife Gail continued that bond with Steve and I. Gail and Craig have twin boys Evan and Josh. Josh is still single, very handsome and an a really talented actor. Evan met his soulmate Inessa on a birthright trip to Israel with Josh.

The Bride Inessa and Her Parents Mira and Victor

The Ring Ceremony

After the ceremony there was a very lavish cocktail hour with fabulous hors d'oeuvre. Steve and I could have easily just eaten that and been happy. But then we were ushered in to a gorgeous ballroom where we dined and danced to the music of a fantastic band. Before we knew it it was almost 1 am and time to head home.

It was such an amazing and joyous weekend but also exhausting so we slept late on Sunday and did very little else. In my next post after the holiday weekend I will give you some delightful details about the two weddings

Thursday we are leaving on our first adventure with our new RV. We are going to Thanksgiving Dinner at the parents of our son's wife Eve's home in Orlando. Then early Friday we will head to Sarasota to relax at our favorite RV Resort - Sun and Fun. I hope everyone has a very happy, healthy and safe Thanksgiving!

Evan and Inessa

The Groom's Parents Gail and Craig

Welcome to Our New Dutch Star

2011-11-09T17:24:00.000-05:00

Oh Captain, My Captain

Hershi is Our Little Navigator

We have only had our new motorhome for a couple of days but already we have made some improvements. Steve has been busy painting the walls in the coach. The living room, dining area and galley are now my favorite shade of turquoise which really makes the light maple solid wood cabinets and trim stand out. I plan on using red accents for the sofa throw pillows and my kitchen appliances. The bedspread and window treatments in the bedroom are shades of sage green with lavender and mauve accents so I decided to go with a mauve for the walls. Steve actually agreed with me that it looks gorgeous.

Our First Meal in the Dutch Star

We have a very busy weekend beginning tomorrow so no more work will get done until Sunday. Tomorrow we are driving up to Cocoa Beach, Florida for a rehearsal dinner and the wedding the next morning. After the reception we will drive back down to Wellington and then Saturday evening we have another wedding to attend! It should prove to be a really fun and joyous weekend.

Bedroom "Before"

Bedroom "After"

On Sunday we plan on bringing the RV to the house so we can determine what pieces of our artwork we will be able to hang in it. We will certainly try our best to fit it as many pieces as possible, tastefully of course. It is very rewarding to see the transformation from a lovely but generic coach to one that feels like home.

Galley "Before"

Galley "After"

Living and Dining Area "Before"

Living and Dining Area "After"

Our Search is Finally Over

2011-11-04T13:24:00.001-04:00

Exit 10 RV Themed Restaurant and Pub at Lazydays

From our hotel in Orlando it was a very easy drive on I-4 to Tampa to visit Lazydays RV Dealership and Campgrounds. We had wanted to go to Lazydays since we bought our first RV in 2006. We've read their monthly magazine religiously. It's supposed to be the largest RV dealership in the country. I was expecting to be wowed but it was even beyond my wildest imagination. There are literally acres and acres of RVs. We waited in the reception area for Jared who would be our sales rep. Just to show how big this company is - they have 100 sales reps! After finding out more about our needs Jared took us on a tour in a 6 passenger golf cart. He showed us what makes Lazydays so special. On site they have beautiful campgrounds complete with swimming pool and restaurant. The restaurant is so cool. Exit 10 Restaurant and Pub actually looks like an RV on steroids complete with several slide outs. The bar stools are made from shiny chrome tire rims and the menu is humorously clever with items like Honey, I Fried the Chicken and Diesel Pusher Chicken Wings to Pop-Up Sandwiches and Spare Tire Burgers. The desserts are labeled Tag Axles and the beverages are called Coolants. After completing our tour Jared really made us want to buy from Lazydays instilling in us the confidence that they would do everything in their power to make us happy campers (pun intended).

Mandalay Presidio

We looked at three coaches that had very little appeal for us. Then we got out of the cart in front of a 40' Mandalay Presidio Diesel Pusher with 4 slides. There was even an electric fireplace. It had tons of storage inside and out with a huge closet in the bedroom. I was afraid to ask the asking price. The price of this unit was certainly fair but when we started to add up all that it would cost us to make it our home we realized that our search was not over. There was just too much that needed to be redone.

Interior of the Presidio

Still in search of that perfect motorcoach we surfed the internet and local RV dealerships. We found one that we really liked in Houston, Texas. But fortunately we had a surveyor check it out for us and he told us to run as far from it as possible. It was structurally unsound. So we were back to square one.

Newmar Dutch Star

This past week however we found several on RV Trader that appealed to us and decided to take a trip to the Orlando and Jacksonville areas to check them out. We looked at several in the Orlando area and one of them really stood out. At Lazydays we had read a sign that said something to the effect that you will know your dream RV by how fast your heart beats when you see it. We entered the 39' Newmar Dutch Star and bum-bump bum-bump my heart was pounding. It looked brand new inside with gorgeous solid Maple cabinetry and a beautiful leather sofa-bed. All of the colors were neutral creams and beiges so the window treatments didn't even need to be redone. With such a neutral palette I could bring in my favorite colors of turquoise and red to give it some added oomph. It had tons of storage, great flooring and even a pretty bedspread and brand new pillow top mattress. Steve took it for a spin and said it drove like a dream. But with several to look at in Jacksonville we decided to continue on our search just to make absolutely certain that this one was the one for us.

Part of the Bedroom

Gorgeous and Comfy Leather Sofa-bed

Our drive to Jacksonville seemed endless but we finally made it and found a very nice Sleep Inn to stay at for the night. In the morning we went to look at about ten or fifteen more RVs including one I thought I was going to love which was a 38' Monaco Diplomat with bamboo floors throughout. In the end though it was just so so and we called the owner of the Newmar to see if we could see it again. The long and intense search is finally over!

Queen Size Bed

Part of the Kitchen

Dining Area and Pantry Cabinet

Still Searching

2011-11-03T18:42:00.001-04:00

Before I continue with my tale of searching for our perfect home on wheels I need to apologize once again for the length of time between posts. In the interim I have been busy taking a course on writing articles for magazines and how to submit them. My focus has been on the course of study and all of my writing has been off-line. The good news is I aced my final as well as all of the exams and received my certificate of completion. Now I hope to be back on track with blogging.

As promised in my last post eons ago I want to tell you about our wonderful meal at Ciao Italia in Orlando. We love this place because the food and service are always first rate. We have been dining there for twenty years. When we had our catering business we used to attend a huge food show at the Convention Center each year and always made it a point to have dinner at Ciao Italia. Over the years the only thing that has changed is the size of the restaurant. It has doubled its seating capacity because of its popularity which says a lot about how the restaurant is run.

Our Server Luigi

The owners Tony and Josie Navarra maintain a romantic eatery and have continued to serve lovingly prepared Italian cuisine since they opened in 1991. Each time we return their staff makes us feel like old friends and our last dinner there was no exception. Our waiter Luigi welcomed us and informed us of the specials for the evening. But Steve and I stuck with our usual choices at Ciao Italia. Steve started with the rich succulent Lobster Bisque and I enjoyed a fresh tasty salad. A creature of habit I was redundant with salad before dinner and salad on dinner. I ordered the Veal Milanese with Sauteed Vegetables. And for Steve's entree he had basically the same thing with with Marinara Sauce on his Veal instead of the arugula and radicchio salad, and Pasta with Garlic and Oil as his side. As you can see he likes a little pasta with his freshly grated Parm. Our Veal was tender, flavorful and nicely crispy. My sauteed vegetables were cooked perfectly and delicious and Steve's pasta was just plain perfect. It was garlicky and of course cheesy. We sipped on a yummy bottle of Zonin Montepulciano d'Abruzzo 2008. Then we put the finishing touch on the meal by ending with a decadent slice of dark sultry chocolate cake drizzled with raspberry coulis. We were certainly glad Luigi encouraged us to order dessert!

My Veal Milanese

Steve's Veal with Pasta

In the morning we had a lovely breakfast at our hotel. After checking out we continued on our journey in search of our future home on wheels.

Yummy Wine

Decadent Chocolate Cake

Our Search Continues

2011-10-13T15:48:00.000-04:00

Queen Size Bed in a Fleetwood RV

On Saturday, October 1 we got up bright and early to get ready for our drive to Deltona, Florida to see a motorcoach that was privately owned. We left our house by 8 am, stopped at Dunkin Donuts to pick up decadent baked goods to eat on our way, and we were on the Florida Turnpike by 8:25 am. It was a glorious top down convertible day so we thoroughly enjoyed the three hour ride. After a slight detour because we made a wrong turn we arrived at our destination at the RV owners' home and toured their coach. It was lovely. Steve even got to take it for a spin and could not get over the difference between how this diesel pusher handled compared to the gas engine coach that we had before. With air suspension and lots of other items that I know nothing about the ride was smooth and the turning radius was much tighter than our Damon Intruder. About the only problem with it was that he already had a buyer. So our search was not over yet.

So we got back on I-4 and headed to Orlando to check into our room at the Embassy Suites. After freshening up we took the trolley to the Orange County Convention Center to enjoy the RV Show. I have to admit it was not exactly what we expected. I guess my first clue should have been that it was free. The show was not all that huge and was put on by one dealership so the inventory was limited. We had a good time and looked at some very nice motorhomes but nothing that we really fell in love with. Oh well, all was not lost. We were having fun just getting out of Dodge on a mini vacation.

Before heading back to the hotel we stopped at Bahama Breeze to get a snack and a couple of cocktails. We were really quite hungry since we hadn't eaten since breakfast. It has been years since we had been to Bahama Breeze and the only thing that changed is that there was no longer an endless wait to be seated. We ate outside under the cooling shade of a large market umbrella and shared a crab, shrimp and avocado stack which was served with crispy flatbread and a drizzle of spicy sauce. The cocktails were quite tasty as well. Steve had a yummy and refreshing frozen Margarita and I enjoyed a tart sweet Mango Mojito with a habanero kick. Revitalized we walked back to our hotel for some R and R before our 10 pm dinner reservation at our favorite Italian restaurant in Orlando, Ciao Italia.

The Bedroom Even Has a Washer/Dryer

View from the Bedroom of an RV

Our Search Begins

2011-10-10T18:52:00.000-04:00

A 2006 Fleetwood Providence

I have some exciting news. But first an apology. It seems this time of year always amps my stress level to high volume. Between the Jewish High Holy Days, the routine of daily life and a writing course that I am taking I have totally neglected my blog. I will try not to let it happen again. Try being the operative word here because I am sure my crazy life will interfere again.

And now to the exciting news. Steve and I began the process of looking for our new RV a couple of weeks ago. The first Saturday we drove up to Ft. Pierce and worked our way down the coast visiting three rather small RV Dealerships. We saw absolutely nothing that we liked. But were in no rush to buy and the search is definitely part of the fun.

The next weekend we decided to drive across the state to Ft. Myers to North Trail RV to see what they had to offer. With over 300 RVs in inventory, both new and used, we felt we would have better luck at a larger dealership. Besides it was most assuredly a top down convertible day. So bright and early Saturday morning we hopped in our 2004 BMW 330 ci Convertible and enjoyed the glorious sunshine. That was until the heavens opened up. Fortunately at the push of a button the top goes up and we stayed dry as a bone. I forgot to mention that ironically the same thing happened the Saturday before.

Pretty Vanity on the Fleetwood

Mike our sales rep at North Trail RV was just as nice as could be and really took the time to find out what we were looking for in a motorcoach. We were quite smitten with a 2006 Fleetwood Providence 39' Diesel Pusher but the asking price was way more than we hoped to spend. What we decided on our drive home was that our time there was not wasted because we had found a floor plan and a salesman that we really liked. He was going to continue searching for us.

Bedroom with Sitting Area

When we returned home that night Steve went on Craig's List and found an RV that same model and year for sale by owner. The asking price was considerably less than the other coach but it had a booth instead of a table and chairs in the dining area. We really prefer the free standing table. It looks more like a house. The biggest downside was that they were way north of us in Deltona.

So Thursday of last week I was surfing the internet looking at RV's for sale and noticed an ad for a huge RV show at the Orange County Convention Center in Orlando. And it was free. Steve and I decided we should go up for the day on Saturday. First we would go to Deltona and look at the RV there and then we would drive back to Orlando for the show. The next thing I know Steve said "Let's go for the weekend and go to Lazydays on Sunday to look at more RVs."

In my next post I will tell you more about our weekend including some restaurant reviews.

Good Work Space in Galley

Mommy's Salmon Croquettes

2011-09-30T17:52:00.000-04:00

Mommy's Recipe Given to Me in 1969

Salmon Croquettes and Potatoes with Roasted Asparagus

I know in most parts of the country the weather is cooling down a bit, but not here in South Florida. In may technically be Autumn but it still sure feels like summer. So when I plan dinner my heart wants to make warming comfort food but my head knows I shouldn't make the air conditioner work overtime.

The other night I was trying to figure out what to make for dinner and I remembered a dish that my mother used to make when I was growing up. Her Salmon Croquettes with Potatoes fit my criteria for being comforting without heating up the kitchen. Although she always referred to them as croquettes they are really more like pancakes and they are crispy and delicious. This is one of those meals that tastes so good that you can't believe it's so easy to make.

Every time I taste this combination of flavors I am taken back to my childhood. This was a Tuesday night dinner. Every single Tuesday, rain, snow or bright sunshine, my mother took the train to center city Philadelphia to go shopping. When I was a teenager I used to meet her after school at the Eagle statue in John Wanamaker's Department Store. We would have a ritual of going to their coffee shop and ordering tea sandwiches and rum raisin ice cream. And then we would shop for bargains! We would shop till we dropped and then take the train home. Arriving home just in time to prepare something quick and tasty and ready when my daddy got home for dinner. One week would be the Salmon Croquettes and potatoes, the next would be Fried Tuna with a tossed salad. And every meal started with either a wedge of cantaloupe, a half a grapefruit or soup. It was Hot Navy Bean soup in winter and Chilled Beet Borscht with Sour Cream and Diced Cucumber in the summer.

Salmon Mixture

Potatoes and Onions in the Pot

Steve and I don't usually have courses for our weeknight dinners so the other night it was just the salmon croquettes, the fabulous potatoes and savory roasted asparagus for us. All you need to make this wonderful meal, besides the pencil thin fresh asparagus, is two cans of salmon, a couple of eggs, a teeny bit of Wondra flour, Yukon gold potatoes, onions and salt and pepper. I can still hear Mommy say to me "the key to making this taste so good is lots and lots of black pepper!"

My Mommy's Salmon Croquettes and Potatoes

Serves 4 (or 2 if you are little piggies like us)

For the Salmon Croquettes:

2 (7-ounce) cans salmon, drained

3 eggs

1-2 tablespoons Wondra flour

Kosher salt and lots of freshly ground black pepper

2 tablespoons canola oil

Mash the salmon in a medium bowl and mix in the eggs along with 1-2 tablespoons of Wondra flour to bind mixture together. Heat the oil in a large saute pan over medium-high heat until shimmering. Add salmon mixture by spoons full to hot oil and flatten to spread into rounds. Cook a couple of minutes on each side until nicely golden brown and crisp. Drain on paper towels and transfer to a 300F oven to keep warm.

For the potatoes:

3-4 Yukon Gold potatoes, peeled and cut into chunks

1 Spanish onion, diced

2 tablespoons olive oil

Kosher salt and lots of freshly ground black pepper

Place all of the ingredients in a medium saucepan along with 3/4 cup water and bring to a boil over high heat. Reduce to a simmer and cook covered for about 20 minutes until the potatoes are tender and the water has almost completely evaporated.

Fry by Flattened Spoons Full

Fry Until Golden and Crisp on Both Sides

A Truly Comforting Meal

Bobby Flay's Bar Americain Cookbook

2011-09-26T18:26:00.000-04:00

Mise en Place for Red Cabbage Slaw

Red Pepper Crab Cakes with Red Cabbage Slaw and Basil Vinaigrette

I am sure that no one is surprised to learn that I got Bobby Flay's newest cookbook on the very day it was released. In fact I pre-ordered Bobby Flay's Bar Americain Cookbook at Amazon.com just so that I would have it my hot little hands on September 20. Since I read cookbooks like most people read novels, I am almost three quarters of the way through it and I have already prepared four of the entrees in Bobby's eleventh cookbook.

The first of the dishes that I prepared was a deconstructed Chicken Cordon Bleu. For that recipe making a few changes was a must because I did not have the triple cream brie that it called for. Instead I used a combination of white American cheese and sharp provolone. Next time I will make sure to have the brie on hand, but I can't imagine that it will taste much better than my version did. I loved the crispy texture of the prosciutto so much more than the traditional version with soggy ham and cheese inside a rolled chicken breast. As Bobby suggested I served a peppery arugula salad dressed with a mustardy vinaigrette to accompany his American style Chicken Cordon Bleu.

Frying Crab Cakes and
Bobby Flay's Bar Americain Cookbook

The second recipe I tried was the Red Pepper Crab Cakes with Red Cabbage Slaw and Basil Vinaigrette. These crab cakes are almost entirely crabmeat. The addition of piquillo peppers, horseradish, scallions and chile de arbol adds a spicy, tangy sweetness with only a tiny bit of mayonnaise and a couple tablespoons of Wondra flour to bind them together. After chilling the crab mixture for at least a half hour, I formed the crab cakes and dipped them into seasoned panko, then fried them to a crisp golden brown. Serving them with the gorgeous, colorful slaw adds the crunch factor and the herbaceous basil vinaigrette marries everything beautifully.

Golden Brown Red Pepper Crab Cakes Frying

We were thrilled to have leftover crab cakes for lunch the next day. I put them in burger buns topped with the slaw and a little of the vinaigrette. Fabulous! Steve already wants to know when I am making this again. My answer is: "Just as soon as I buy more crabmeat, honey. I promise it will be very, very soon!"

Colorful and Delicious Bobby Flay's Bar Americain Crab Cakes

Wine with Food, Dammit

2011-09-23T21:33:00.000-04:00

My Grilled Fig and Stilton Salad with Port Wine Vinaigrette

Flatbread with Fresh Figs, Monterey Jack, Gorgonzola
and Red Wine Reduced Vinaigrette

No, I am not adamant about drinking wine with my food. Wine with Food, Dammit is the name of a Facebook group that Steve and I belong to. The first event that we attended was at a member's home in Cooper City on September 10. The focus of the group is to learn about wine pairing. But obviously it's also a lot of fun with great new friends, wine and food. Each couple is asked to bring a dish and one bottle of wine to pair with that dish. Since this was the first of the groups' dinners that we attended we really had no idea what to expect, but it was fabulous! There were about 24 guests and tons of food and gallons of wine. Well maybe that's just a slight exaggeration. Our theme for September was the wines of Italy. Though the food did not have to be Italian, for the most part it was.

Belgian Endive with Prosciutto, Walnuts, Figs
Blue Cheese and Balsamic Vinegar

Bottarga with Lemon Wedges and White Anchovies

The evening started off with our hosts offering bottles of bubbly Prosecco which put everyone at ease and in a festive mood. The assortment of appetizers followed. Behind each dish was the wine to pair with it. And as we tasted the food and sipped the appropriate wines our hostess Donna read us a description of the tasting notes. Donna did this for each course but somewhere along the way with a plethora of entrees everyone just started eating and sipping at will. So I guess we learned a little less about the wines than we should have but we sure had a good time!

Toasted Pasta Squares with Roasted Eggplant and Cauliflower

For our contribution to the table, being the over-achiever that I am, I made two appetizers to pair with a Villa Maffei Valpolicella. Actually I made the two because they went well together. Of course they were both Bobby Flay recipes. Do I use any others? No. It's usually Bobby's or mine own. My first offering was a Flatbread with Fresh Figs, Monterey Jack, Gorgonzola and Red Wine Reduced Vinaigrette. It was the first time I made bread dough but it definitely won't be the last. The process was fun, easy and rewarding. Plus the total combination of ingredients made the flatbreads just about irresistible. Along with that dish I made a Grilled Fig and Stilton Salad with Port Wine Vinaigrette which was gorgeous and absolutely delectable. Apparently salads are rarely presented at these events so mine was a very welcome addition.

New Friends with Steve in the Middle

The evening was a total success. We arrived at Donna and Ben's home only knowing one guest slightly. But we left feeling totally part of the group and with so many new friends. The next dinner will be on October 23. As soon as we heard the theme was to be the wines of Spain we volunteered to host it and make it a tapas party. We wanted to have everyone see our home before we take off for parts unknown, hopefully by the late spring of 2012.

Israeli Couscous Stuffed Peppers

Sicilian Fish Stew with Toasted Baguette

Welcome Back John G's

2011-09-20T19:03:00.001-04:00

Eve, Brian and Me at the End of a Two Block Long Line

The New Face of John G's

A couple of months ago I wrote a post about our favorite breakfast spot at the beach, John G's, closing and moving to a new location. Today I am so happy to report the re-opening of John G's at their new site in Manalapan, Florida. When they closed on Memorial Weekend one of the owners, Wendy, told me that they hoped to be opening their new restaurant by the middle of July. I guess Murphy's Law must have applied here because the official debut was on Saturday, September 17. And since we wanted to take Brian and Eve to breakfast to celebrate that event we had to wait until Sunday because Brian works on Saturday.

Knowing that they serve breakfast until noon on Sundays we figured 10:30 am was a good time to get to John G's allowing for the usual long line. But this time the line was about twice as long as usual. I guess everyone was feeling the same John G's deprivation that we were. Though the line moved quickly it was still almost an hour and a half until we were seated, but well worth the wait. We got a chance to catch up with Brian and Eve on the events of the past couple of weeks and also had time to make new friends who were also waiting patiently for a table.

The Beautiful New Booths

After a warm welcome back hug from Wendy we were shown to our comfy booth. Most of the decor is the same including the huge paper menus above the kitchen giving the new place a totally familiar feel. But it is much more glamourous than the old John G's. The high ceilings, travertine floor and overall spaciousness add to the new more upscale vibe. And the best part of the re-opening is that the food is every bit as good as in the old location at the beach.

A Bright and Spacious New Interior

Of course, Steve and I knew exactly what we were ordering. The only change was that instead of sharing the Cinnamon Nut French Toast with Sausage we were each getting our own. It had been far too long without it and neither of us wanted to share. Little piggies that we are! Brian had the Cream Cheese Stuffed French Toast with Raisin Maple Syrup, Sausage and Bacon, and Eve ordered her favorite which is Eggs Benedict along with crispy on the outside, creamy on the inside Home Fries which Brian helped her eat. Our son is such a good husband, isn't he? Everything tasted even better than before. I suppose it's true that absence really does make the heart grow fonder. Or in this case made the food taste even more delicious.

Brian's Cream Cheese Stuffed French Toast with Raisin Maple Syrup

Eve's Eggs Benedict with Home Fries

The Best Cinnamon Nut French Toast Anywhere

We Will Never Forget

2011-09-12T20:40:00.000-04:00

The Procession of Flags

A Bagpipe Soloist

More Pomp and Circumstance

Could any of us ever forget the horror of September 11, 2001? I know I couldn't. I remember it vividly. Steve had a dental appointment and called me to tell me to turn on the TV. He said a plane full of passengers had just crashed into the World Trade Center. I turned the TV on in our bedroom just in time to see the second plane crash into tower two. I stood there in disbelief. I was frozen in that spot for hours watching in fear, horror and sorrow as the events of that day unfolded right before my eyes. I could not even sit down. I just stood there with tears spilling from my eyes and running down my cheeks.

It is now 10 years later and that memory has not faded. And now, right here in Wellington, Florida, we have our own piece of history. The Patriot Memorial was dedicated yesterday with great but somber pomp and circumstance. Before September 11, 2001 the burned and bent steel column known as C-46 that is the centerpiece of the memorial was an exterior panel between the 69th and 71st floors of the South tower of the World Trade Center. It was just seven stories below the impact zone of the second plane crash. C-46 was a three-column window section that prior to the tower's collapse was occupied by Morgan Stanley.

A total of 2,830 victims died in the attacks on the World Trade Center. This includes 2,270 building occupants, 403 first responders and 157 plane passengers. In addition to this huge piece of steel there are a couple of much smaller pieces of the building, a reflecting pool and fountain topped by an eternal flame and several etched glass panels with the names of each and every casualty of that horrific assault on our country. It is a very moving experience to visit our Patriot Memorial and I hope that everyone in our area makes the worthwhile trip to see it. We must never forget the terrible tragedy. But we must also always remember the tremendous sacrifice that so many firefighters, police officers, rescue workers and regular citizens made in order to save other people. We will never forget!

Steel Column C-46 South Tower World Trade Center

Explaining the Steel

Reflecting Pool Fountain with Eternal Flame
Glass Panels Under the Pergolas

Guanabanas

2011-09-08T00:57:00.000-04:00

Guanabanas

Our Son the Captain

Working on My Tan

I hope everyone had a fabulous and relaxing long holiday weekend. I know I sure did. As I told you in my last post our plan was to spend at least one day out on our son's boat. As usually seems to happen things got switched around a bit and we went out on Sunday with Brian and Eve. They invited us to meet at their house and just take one car to the boat ramp. We arrived at 9 am and expected to get underway as soon as we got there. But to our surprise Brian had breakfast waiting for us. He made what we used to call Mommy McMuffin sandwiches when he was growing up. It's just egg, bacon and melted cheese on toasted English muffins. And they were delicious!

A Floating Tiki Bar

Approaching Guanabanas

After gobbling up our yummy sandwiches we were on our way. The sun was shining brightly as Brian deftly put the boat in the water at the Boynton Beach boat ramp. We took a glorious leisurely ride up the Intracoastal Waterway all the way to the sand bar in the Loxahatchee River. By that time we were more than ready for a cooling swim in the water. We frolicked like children until hunger finally took over and we pulled up the anchor and headed for the short ride to Guanabanas.

The Scenery and the Band in the Background

A Tropical Paradise

Guanabanas is a little tropical paradise tucked away on a little finger off the river. If you didn't know it was there you would never be able to find it by water. I have heard such wonderful reports about the restaurant that I was really anxious to try it first hand. And it didn't disappoint. I mentioned in my last post that I had no idea what the indoor part of the restaurant was like. As it turns out, there is none. Guanabanas is alfresco dining at its best.

The Kitchen

Smoked Chicken Wings

Conch Fritters

We sat under Coconut Palms looking out to the water in one direction and the incredible landscaping in the other direction. A band played music on a stage a short distance from our table adding to the delightful ambience. The cocktails were cold and well made and the food was hot and quite tasty. Well Eve's wasn't hot but that's because she had a yummy salad. We started with an order of Smoked Chicken Wings, which I think were the best wings I have ever tasted; and an plate of fabulous Conch Fritters with great big pieces of conch and not much filler. Brian had the Fat Cuban. And Steve and I split a Fat Cuban and the Lobster Quesadillas. In their Fat Cuban the pressed sandwich has pulled pork instead of the traditional sliced pork along with ham, melted Swiss cheese and pickles. The Lobster Quesadilla had plenty of large lobster chunks but unfortunately the lobster was a bit over cooked making it a little tough and rubbery but still tasty. And although we were all stuffed to the gills, Brian ordered a Sundae with four spoons. Somehow we managed to help him eat the luscious creamy vanilla ice cream with chocolate sauce, crunchy cinnamon pastry strips and fried plantain chunks.

The Fat Cuban

Lobster Quesadillas

It's a wonder the boat didn't sink on our ride home because we had eaten a ton of delectable food. Luckily the ride home was uneventful. That is unless you count my husband's need for speed while he had his turn at driving the boat. With each splash that soaked us Brian said "leave him alone, he's having a good time". Isn't he a great son?

Steve Felt the Need for Speed

Happy Labor Day

2011-09-02T20:08:00.001-04:00

Grilled Skirt Steak with Smoky Red Chimichurri

Any special plans for the holiday weekend? Steve and I plan to take full advantage of an extra day to relax. Weather permitting we are spending Sunday and Monday with our handsome son and his beautiful wife. Sunday Brian and Eve want to trailer the boat up to a boat ramp in the Stuart area and explore the waterways up there with a stop somewhere on the water for lunch. I think its a great plan. On Monday we hope to take a long boat ride up the Intracoastal Waterway from Boynton Beach to the Loxahatchee River. There is a restaurant up that way that Brian and Eve have been wanting to take us to for ages called Guanabanas. I have no idea what the indoor part of the restaurant looks like; but the alfresco dining area is gorgeous. They once took us for a ride past it so we could see just how tropically lush the landscaping was. I have heard great reviews on the food from everyone who has been to Guanabanas so I am really looking forward to eating there. I hope whatever you do, you get to enjoy the weekend with your loved ones in safety and good health.

The other night I prepared another Bobby Flay inspired meal and it did not disappoint. I marinated skirt steak in an herbaceous chimichurri for 4 hours and then grilled it on a hot grill for 5 minutes on each side. Sliced thinly across the grain the skirt steak was tender and very flavorful after its long garlicky herbal bath. I served it with a smoky Red Chimichurri, grilled fingerling potatoes and a Peach Blueberry Tomatillo Relish. I don't think Steve had ever eaten a peach until then because he gave me one of those looks when I told him about the relish. But he was very grown up about it and tasted it. To my surprise and his he loved the relish! Peaches are at the peak of their season and so sweet and juicy that I couldn't resist using them in my salsa.

Peach Blueberry Tomatillo Relish

An Original Recipe by Sandy Axelrod

Serves 2

2 tomatillos, scrubbed, small dice

1 large ripe peach, pit removed, medium dice

1 cup fresh blueberries

1 small red onion, very thinly sliced

2 tablespoons Peach Champagne Vinegar

2 tablespoons Extra Virgin Olive Oil

Kosher salt and freshly ground black pepper

Combine the tomatillos, peaches, blueberries, and red onions in a medium

bowl and season with salt and pepper. Drizzle with the vinegar and olive oil.

Skirt Steak Marinating in Green Chimichurri

Par-cooked Fingerings and Marinated Skirt Steak Ready for the Grill

Everything for the Smoky Red Chimichurri in the Molcajete
Waiting to be Ground with the Tejolote

Grilled Skirt Steak Resting

Grilled Skirt Steak with Smoky Red Chimichurri, Grilled Fingerlings, and
Peach Blueberry Tomatillo Relish

Leapin' Lizards!!

2011-08-31T20:05:00.001-04:00

Leapin' Lizard

Oh, don't worry I have not and most likely never will prepare a lizard dish. But living in South Florida we have an abundance of the little critters. Not only that, but so many species abound right in my backyard. When Steve, Brian and I moved here way back in May of 1982 we quickly developed a fascination with Florida's salamanders.

Lizards on the Wall

Lizards Above the Sliding Glass Doors

For some odd reason whenever we would go to art shows we would be drawn to ceramic or metal hand made lizards. So we began collecting them. And collecting them. And....... You get the picture. They are pretty much anywhere you look inside our home as well as outside. We must have at least 100 different pieces of salamander art. Each one a little different in size ranging from a couple of inches to almost three feet. Obviously when we start living in a RV full time we will have to whittle down the collection to just a couple. Our daughter-in-law Eve said we should figure out a way to display some of them on our "patio" or outdoor kitchen while we travel from state to state.

Hershi the Lizard Sniffing Dog

Even our little Yorkie Hershi is critter crazy. He darts back and forth following the salamanders in an effort to catch one. I don't know what he would do with it if he caught it. But he never has, because as fast as Hershi is, the salamanders are faster. He has to look up every tree that we pass on our walks to see if he spots one. Sometimes he is so intent that he sees just where they have gone in the grass and he buries his nose way down into it; but alas he still comes up empty.

Lizard on the Fence

Lizard on a Palm Frond

Palm Frond Lizard

In our yard I have seen straight tailed lizards and curly tailed ones. Teeny baby efts and giant adults. And several times I have spied a large green one on our back fence. The wildest lizard I have ever seen while out and about was a rather large Iguana casually walking down Southern Boulevard then scurrying into a field when a car honked and scared it away.

Which brings me to my latest encounter. Last week our washing machine was on the fritz and we had to wait until Friday for the repairman. So our laundry had piled up in front of the washer, which is in the garage. I needed to go into the garage to throw out the trash so I reached around to turn on the light switch just above the washer. When then light went on I almost screamed at what I saw. I was half startled and half enthralled with a giant green salamander perched on top of my laundry pile looking at its reflection in the washer's glass door. I called to Steve to come look and grabbed my camera to snap a few shots.

Who's That Handsome Creature?

If I Can't See Them, Can They See Me?

When I finished shooting my photos Steve carefully put a towel over the lizard and carried it just outside of the garage, thinking it would scamper off into the grass. Instead, as quick as could be, it ran right back into our garage. Steve searched but couldn't find it. It was either hiding under my car or under all of the cabinets and shelves that line the walls.

Peekaboo I See You

Lizard King of Laundry Mountain

I guess our green lizard liked where he had been perched or just liked seeing its reflection. Because in the morning when Steve went into the garage to leave for work, there it was, right back on top of the laundry looking at itself in the glass! This time he released it way down at the bottom of the driveway. But that was after he had closed the garage door.

What Kind of Lizard Am I?

Now if anyone can tell me what species of lizard this is I would really love to know!!

Delectable Stuffed Flank Steak

2011-08-29T20:37:00.000-04:00

Stuffed Flank Steak, Avocado Tomatillo Salsa,
Grilled Zucchini with Toasted Seasoned Panko

Steve and I don't eat meat all that often so when we do it has to be special. Bobby Flay's Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction most definitely rates as a special. And the bonus was that it was easy to prepare. The only hard part was remembering that I had to marinate the meat at least 4 hours ahead of time or overnight. Which, in my case, turned out to be overnight because by the time I remembered to marinate it, it was way to close to dinner time so I went to Plan B for that night's dinner and we had the Stuffed Flank Steak the next evening.

My mind must go in a thousand directions at once because there are so many things I want to accomplish before we set out on our journey through the next phase of our lives. That's my excuse for forgetting to marinate the meat in time and I'm sticking to it! I guess part of my problem is that I am a bit of a control freak so I have to learn how to do everything. You've all heard the saying "if you want something done right, do it yourself". Well I'm a firm believer in that. It's not that I think I am the only person who can do the job; it's that I get a really great sense of accomplishment when I do it right.

It is really how we got into the catering business. I could not bring myself to hire a caterer because I was afraid their food wouldn't be as good as the food I prepare. Even when we had parties for 150 to 175 guests in our home I had to do all of the cooking myself. When we have dinner parties or cocktail parties and our guests ask what they can bring, my answer is never food. I'm sure their food would be delicious but response to their question is always to bring wine. I like to have all of the components of my menu compliment each other throughout the courses so unless I told my guests exactly what to make and give them the recipe I want them to use I wouldn't be happy. I also think it would be kind of rude to be that demanding. Besides I truly LOVE being in the kitchen preparing food for friends and family to enjoy!!

Marinated Flank Steak Filled with Prosciutto, Fontina Cheese

and Basil with Cabernet-Shallot Reduction

Adapted from Bobby Flay's Recipe on Food Network

Serves 4 to 6

4 shallots, coarsely chopped

1 cup dry red wine, such as Cabernet

1/4 cup olive oil

2 pounds flank steak, butterflied

Kosher salt and freshly ground black pepper

1/4 pound thinly sliced prosciutto

1/4 pound thinly sliced fontina cheese

14 fresh basil leaves

Olive oil

Cabernet-Shallot Reduction, recipe follows

1. Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

2. Heat grill to high.

3. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Marinated Butterflied Flank Steak Topped with Prosciutto, Fontina and Basil

Rolled, Tied and Drizzled with Oil

4. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2 inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Seasoned and Ready for the Grill

Cabernet-Shallot Reduction

2 teaspoons olive oil

3 shallots, finely chopped

1 bottle of Cabernet wine

1 teaspoon black peppercorns

Kosher salt

1 tablespoon honey

1. Heat the oil in a large saucepan either on your stove or the grates of the grill over high heat. Add the shallots and cook until soft.

2. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup.

Cabernet and Shallots Reducing Nicely

3. Strain the mixture into a bowl and season with salt to taste and honey.

Worked Hard on the Grill, Needs to Rest

Stuffed Flank Steak, Avocado Tomatillo Salsa,
Grilled Zucchini with Toasted Seasoned Panko

Bobby Flay's Peanut Butter Caramel Swirl Brownies

2011-08-26T19:07:00.000-04:00

The Best Brownies Ever!

Wow! I cannot believe it has taken me this long to reach the last recipe on my menu of the party we threw back on July 16 for my fellow Board of Directors of the Wellington Art Society. But I must tell you that I have saved the best for last.

As you all know I am a huge fan of Bobby Flay. So one day, over a year ago, I was watching an episode of Throwdown! with Bobby Flay while walking on the treadmill and it was a brownie throwdown. It's a good thing that just watching has no calories! The second I got finished my cardio I went right to the computer and printed out the recipe. I am very fussy about brownies. In the catering business we served some pretty outrageous varieties that our Chef Patrick Bishop made. They were hugely popular with our clients and their guests but they were a little sweeter than I personally really like and a bit more cake-like as well. In fact I have to say that until I made Bobby's brownies my favorite brownies were made from my Aunt Rhoda's recipe. And then I made these - OH MY G-D - are they ever delicious!! They are rich, fudgy, peanut buttery, caramelly, and filled with bits of bittersweet chocolate with the slightest hint of sea salt. The recipe makes one 9 x 13-inch pan of brownie goodness that I cut into 48 pieces. But I must caution you they are totally addictive and impossible to resist until every last crumb has been devoured.

Bobby Flay's Peanut Butter Caramel Swirled Brownies

Adapted from the Food Network Website

Makes 24 to 48 brownies depending of the desired size

1/2 cup heavy cream

1/4 cup sugar

1/4 cup water

1/2 cup smooth peanut butter (I used Jif Natural)

1 tablespoon corn syrup

Pinch sea salt

1/4 teaspoon pure vanilla extract

1 cup (2 sticks) unsalted butter, cut into chunks

6 ounces high-quality unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

4 ounces of bittersweet chocolate, medium chop

1 teaspoon espresso powder

4 large eggs

1 1/2 cups granulated sugar

1/2 cup packed light brown muscavado sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
1 cup unbleached all-purpose flour

Nonstick spray

1. Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in another small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cool for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and vanilla until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

The Beginning of Caramel

Amber Brown Color Just Before Cream is Added

I Could Eat This By Itself and be Very Happy

2. Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil with nonstick spray.

3. Combine the butter, unsweetened chocolate, 2 ounces of bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.

Melting the Chocolates and the Butter

4. In a large bowl, whisk the eggs, both sugars, vanilla and slat until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Everybody's in the Pool Except for the Peanut Butter Caramel

5. Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife or off-set spatula to swirl through the batter just as you would a marble cake.

Don't You Want to Dive In?

Marbleized and Gorgeous!

6. Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave - underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

Baking in the Oven

Voila! The Finished Product

7. For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan or, as I actually do, invert the pan onto the cutting board and peel off the foil. With a sharp knife, cut the brownies into 24 or 48 pieces. The brownies can be stored in an airtight container at room temperature for several days or frozen, wrapped well, for 2 weeks. I promise you they won't last long!

Uncut Upside Down on the Cutting Board

Peanut Butter Caramel Swirled Brownies. Bet You Can't Eat Just One.

Bobby Flay's Peach-Blackberry Pie

2011-08-24T23:52:00.000-04:00

Peach-Blackberry Pie Anyone?

As you might have already guessed I am a huge fan of Bobby Flay's food. He's addicted to BBQ I'm just addicted to his recipes, BBQ or otherwise. I found this recipe for his Peach-Blackberry Pie in the July/August issue of Food Network Magazine and thought it would be a perfect addition to my party's dessert menu. With peaches and blackberries reaching their summertime best it was easy to get amazingly delicious fruit for my pies. In fact while I was cutting the peaches the juice was running down my arms.

There was a long period of time that I couldn't bring myself to even touch a peach. Growing up I lived with my parents in a lovely suburban Philadelphia home. Our house was built on property that was once a farm so the soil was very rich and conducive to growing fruit and vegetables. Knowing this my parents planted a whole bunch of fruit trees. We had Winesap apples, pears, Bing cherries, a nectarine tree, and peach trees. The only problem with the peach trees was that the fruit was always ready for picking while we were at the Jersey shore for the summer at my grandparents summer home in Ventnor. So Daddy would pick what he could and bring them to us on the weekends. Unfortunately the majority of the peaches just rotted on the ground.

When I was about twelve and a half my grandparents decided the house was just too much work so they sold it. That summer I went to a teen day camp for the month of July and we all stayed at a guest house in Ventnor for the month of August. Toward the end of July we had a bumper crop of peaches. Since we were home Mommy decided to can them. It was a great idea because it meant we could enjoy the peaches all year long. The only problem was that it was my job to pick the peaches and it was very hot. Thinking I would stay cooler I wore a bathing suit. BIG MISTAKE! REALLY BIG!! The fuzz of the peach skin stuck to my skin like fiberglass. It was awful. I had to shower off between each basket full I picked. It was so bad the just touching the fuzzy skin gave me the creeps.

And that feeling lasted well into adulthood. It is only recently that I have overcome my fear of fuzz. I am glad I did conquer it though because otherwise I would have never been able to make this totally delicious pie. Treat yourself before summer is over and make one for your family.

Bobby Flay's Peach-Blackberry Pie

Adapted from Food Network Magazine July/August 2011

Serves 8 to 10

For the Crust

2 1/2 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1/2 teaspoon Kosher salt

10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes

1/2 cup cold shortening, cut into pieces

For the Filling

3 pounds mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick

1/3 to 1/2 cup packed light brown sugar

1/3 to 1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

1/2 teaspoon ground nutmeg

2 tablespoons peach eau de vie (brandy)

1/4 cup cornstarch

1 cup blackberries

2 tablespoons cassis liqueur

2 tablespoons cold unsalted butter, cut into small pieces

2 to 3 tablespoons heavy cream

2 to 3 tablespoons turbinado sugar

1. To make the crust combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and chill for at least 1 hour.

2. Position a rack in the bottom of the oven and preheat to 375F. Make the filling by combining the peaches, brown and granulated sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch in a large bowl and mixing until well combined. Toss the blackberries with the cassis in a separate bowl. Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss.

Juicy Peaches with Spices

Blackberries and Cassis Liqueur

3. Divide the chilled dough in half and roll out each half into a 13 to 14 inch round on a lightly floured surface. Transfer one of the rounds to a 9-inch deep-dish pie plate. Spoon the fruit into the into the crust using a slotted spoon; add some of the juices that have accumulated in the bowl (about 1/4 cup). Scatter the butter over the top. Roll up the remaining dough round onto the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the top of the pie with the cream and sprinkle with the turbinado sugar.

The Filling's in the Pie

Top Crust On

4. Place the pie on a baking sheet and bake on the bottom oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.) Let the pie cool about 3 hours before serving.

Top Crust Brushed with Cream and Turbinado Sugar

Baking at 375F

Gorgeous Golden Crust on the Peach-Blackberry Pie

Pina Colada Cake and a Clam Pizza

2011-08-23T12:31:00.001-04:00

Pina Colada Cake

I hope everyone had an enjoyable and relaxing weekend. I know I sure did. Saturday was spent sleeping in, shopping and dining out with friends. Sunday included a fabulous breakfast feast of Blueberry Buttermilk Pancakes with Maple Syrup and Turkey Sausage after which we took the short walk to our community pool. We were the only ones at the pool, as usual, and we just floated around on our rafts listening to jazz on the ipod and talking about our future as the Traveling Locavores for a couple of hours.

By the time we showered we were so mellow that we barely had energy enough to make dinner. Steve offered to pick up a pizza but I figured I could handle putting one together myself. So he walked across the street to Publix and picked up a thin crust Boboli and some shredded mozzarella cheese. I cooked some bacon and chopped a few cloves of garlic. After covering the Boboli with the cheese I distributed a good amount of chopped clams, the chopped garlic, crumbled bacon, freshly ground black pepper, crushed red pepper flakes and dried Italian seasoning. Then I placed the pizza directly on my oven grate in a 450F oven and baked it for 8 minutes. The crust was nicely crisp and the flavor of the entire pizza was really delicious, especially with my Caesar Salad.

Now I know this really has no relationship to the Pina Colada Cake but I am still giving you recipes from our party in July. I have saved the best part for last - the desserts. The Pina Colada Cake was more of a centerpiece than a fabulous dessert. It was very cool looking but as a cake I actually found it to be a little dry. I used a chocolate cake mix because that is what the directions said to do. I thought it would be fool proof but it was just okay. Since this was really intended to be tropical looking decorative item I was not too upset and the other desserts were delicious enough to make up for this one. Next time I make this I will use a good chocolate cake recipe. I found the instructions for this cake in June's Food Network Magazine and it fit my theme pretty well. It was really a great conversation piece and fun to make as well.

Pina Colada Cake

Adapted from Food Network Magazine June 2011

Served 8 to 10

Cooking spray

1 18.25-ounce box chocolate cake mix

4 large eggs

1 cup buttermilk

1/2 cup vegetable oil

1 16-ounce tub dark chocolate frosting

3/4 cup vanilla frosting

1 1/2 cups sweetened shredded coconut, toasted

Straw and paper umbrella for garnish

1. Preheat oven to 350F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.

2. Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.

3. Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep leaving a thick rim around the edge.

4. Put the uncut bowl cake, wider side up, on a cake board, plate or pedestal. Spread with a layer of chocolate frosting, then position the round cake on top.

5. Spread the top of the round cake with chocolate frosting, then put the other bowl cake on top, carved out part up. Freeze the cake about 1 hour which will make it easier to frost.

Putting the Cake Together

6. Frost the outer rim and inside of the carved out area with vanilla frosting using an offset spatula. Put the remaining vanilla frosting in a resealable plastic bag.

Finishing the Frosting

7. Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of toasted coconut into the frosting, covering the cake completely.

A Bowl Full of Toasted Coconut

Adding the Toasted Coconut

8. Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.

9. Insert a paper cocktail umbrella and a drinking straw into the carved out part of the cake.

Looks Good Enough to Drink or Eat

Mesa Grill Cranberry Margaritas

2011-08-19T18:25:00.001-04:00

Cranberry Margarita

TGIF! And the perfect day to give you a delicious cocktail recipe. Our party in July was most definitely Southwest themed with most of my recipes coming from Bobby Flay's Mesa Grill Cookbook including the Margaritas. When I plan a themed party I really try to create a menu where everything works well together and builds to the grand finale which are the desserts. This means that I want my bar menu to not only be in keeping with the motif but the drinks need to compliment the food. It isn't always necessary to have a full open bar but you should have a variety of drinks so that everyone can find a libation that they enjoy. There were three options at our party, well four if you count soft drinks. We served Rose Sangria, Coronas with lime, and Frozen Mesa Grill Cranberry Margaritas.

Because our guest list was small at twenty two guests we didn't hire any staff to serve or tend bar so we need drinks that people could pretty much help themselves to. The only time Steve really had to attend to the bar was to make a fresh batch of the frozen goodies. Since we have the best blender on earth, a Vitamix, he was able to prepare 64 ounces at a time. Plus it only takes a minute or so to make the perfect slushy texture that you get at a restaurant bar. In fact our Vitamix it is the same blender that most bars use to make their frozen concoctions. Wanting the drinks to be as fresh and bright as the food I opted to use freshly squeezed lime juice instead of sour mix and added thawed frozen cranberry juice concentrate for color and a little extra tartness. Honestly the only downside is that the margaritas tasted so good, so smooth and creamy, that they went down too easy. But it made for a very happy crowd.

Mesa Grill Cranberry Margaritas
Adapted from Bobby Flay's Mesa Grill Cookbook

Makes 6 drinks

1 cup silver tequila

1/2 cup orange liqueur, such as Cointreau or Triple Sec

1/2 cup fresh lime juice

1/2 cup thawed cranberry juice concentrate

Ice cubes

6 lime slice

Kosher salt (optional, I didn't offer it)

Pour the tequila, orange liqueur, lime juice, and cranberry juice concentrate in a blender

and fill with ice. Puree until a slushy consistency is achieved.

Pour into glasses and garnish with lime slice.

Frozen Cranberry Margarita

Refreshing Summer Sangria

2011-08-17T16:38:00.000-04:00

Making Refreshing Summer Sangria

One of my regular followers and commenters posed a valid query on Monday's post regarding the title Steve and I will have when we begin our travels. I mentioned that we will be known as "The Traveling Locavores" and that will also be the title of my new blog. He asked "what is a locavore? Is it a crazy female meat eater?" Well the answer to the second question is no, it has nothing to do with gender or beef, specifically. A locavore is someone who cooks and eats only locally sourced ingredients. And by that I mean food that is raised within a 100 mile radius of where one lives. In our case, since we will be living in many areas across North America we decided that the traveling locavores will suit us to a T. No matter where we are living at any particular time we will follow the credo of a locavore going to farms and farm stands to buy our fruits and vegetables and using only locally produced items to create delicious and healthy meals. We also intend to extend this same principle to the restaurants we frequent as well. It should be easy because the farm to table trend is so popular today. Chef's are anxious to help reduce our carbon footprint and also to support the local farmers in their own hometowns.

And now continuing on with the next of the recipes from our wonderful party for my fellow Board of Directors of the Wellington Art Society - the Rose Sangria. Technically it was white merlot that I used because the roses were just too expensive and it would have been a waste to use a costly wine only to dilute it with seltzer. The white merlot worked quite nicely and gave the sangria a beautiful color and flavor without being cloyingly sweet. And, let's face it, what tastes better than fruit that has been permeated with the flavor of wine?

Rose Sangria

Adapted from Food Network Magazine May 2011

2 bottles cold rose (I used white merlot)

1 Granny Smith apple, cored and thinly sliced

1 orange, halved and thinly sliced

1 pint raspberries

1 pint blueberries

1 bottle cold seltzer

Put the fruit in a large pitcher and add the wine and the seltzer. Stir to combine and chill until ready to serve. If possible prepare a day ahead to allow the flavors to marry.

Some of Our Guests Enjoying the Sangria

Beautiful and Delicious Rose Sangria