#plus other holidays have different dishes that look tasty

[noonslullabies]

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[giftly-blog]

Holiday Gifts for the Chef, Host, or Cook

Being a foodie isn’t a side hobby – it’s a lifestyle. If you have someone in your life who loves food, you know. Going out is all about trying the new place in town with the delicious entrees, main dishes, desserts, and cocktails; vacations are planned around going to specific restaurants; and holiday meals are all about perfecting the special recipes. 

Food brings people together, whether it’s a home-cooked dinner with family or a lunch outing with friends. At Giftly, we love everything food-related – from meals at local restaurants to quick bites at national chains. Check out our Treat Them to Dinner: Restaurant Gift Ideas 2022 blog if you haven't already. 

If you’ve already sent restaurant-related presents and you want some other gift options that the foodies in your life can use in their own kitchens, we’ve got you covered. Here are some of our favorite cooking tools and gadgets, cookware, and kitchen items that your family and friends can enjoy from the comforts of home!

Our Favorite Cooking Tools 

Cast Iron Garlic Roaster - $25

Garlic is an incredibly important ingredient in sauces, soups, marinades, dressings, stews, and other dishes. You can spread roasted garlic on bread, mix it with veggies, add it to soups, or mix it in with your favorite pesto sauce. With this cast iron tool, roasting garlic has never been easier. 

Think they would use it for a bunch of meals?

Send it as a Cast Iron Garlic Roaster Giftly. 

Avocado Multi-Tool - $15

How many times have you tried to make avocado toast and ended up making a huge mess? From attempting to peel the avocado to trying to remove the pit, the process can take a while and be somewhat complicated. Enter the Avocado Multi-Tool: the 3-in-1 tool featuring a three-pronged, pit-removing pick, a slightly curved shape for scooping, and a serrated edge to break the skin. 

Like it but not sure about their avocado-eating habits?

Send it as an Avocado Multi-Tool Giftly. 

Bodum Schiuma Milk Frother - $10

If you’ve been looking for a way to get a silky texture for your fresh milk, marinades, or salad dressings, look no further. This device is the perfect size for frothing at home or on the go; plus, its stainless steel wand makes it easy to clean.

Like it but don’t know if they’d use it a lot?

Send it as a Milk Frother Giftly. 

Hasselback Potato Slicing Rack - $15

How do you like your potatoes? Mashed? Baked? Fried? However you like them, this handy kitchen tool aids in cutting potatoes into slices ideal for baking, frying, or roasting.

Want to try it but not sure if they like potatoes?

Send it as a Potato Slicing Rack Giftly.

Kale & Herb Razor - $15 

What would you do with all your spare time if you could de-stem your favorite leafy greens and herbs in a matter of seconds? Find out with this Kale & Herb razor. This unique stainless steel design features a graduated slot for shearing leaves quickly as well as three different-sized holes that strip herbs as you pull the stem through. 

Want to use it but not sure how much kale they consume?

Send it as a Kale & Herb Razor Giftly. 

Multifunction Kitchen Gadgets - $35 

Still thinking about some of those other tools but wanting a full package? This set of four multifunction kitchen gadgets is perfect for peeling apples, melons, or any other fruit. 

Think these would make a great addition to their kitchen?

Send it as a Giftly for Multifunction Kitchen Gadgets. 

Kabob Grilling Baskets - $20

Love grilling but hate the mess? Enjoy perfectly cooked grilled goodies with these ingenious baskets. Made from steel wire and topped with a hardwood handle, each basket allows you to prepare separate dishes for vegetarians, or to suit the preference of each guest.

Want to try them out for size?

Send it as a Giftly for Kabob Grilling Baskets. 

Our Favorite Cookware and Bakeware

Food52 x Dansk Købenstyle Saucepan - $75 

Nothing quite says home like homemade pasta sauce or warm milk before bed. Whip up something tasty or comforting in this adorable Købenstyle enameled carbon steel saucepan, then bring it straight to the table and use the ingenious matching lid as a trivet. 

Love it but not sure what color they’d like best?

Send it as a Dansk Købenstyle Saucepan Giftly. 

FINEX Cast Iron Skillet - $150

Know someone who loves cooking steaks, chicken, and salmon or baking cornbread, pies, and cakes? This cast iron skillet is great for cooking, baking, steaming, braising, and simmering. From stovetop to oven, this skillet is a trusted essential you’ll pass down for generations.

Love it but don’t want to pay for shipping?

Send it as a FINEX Cast Iron Skillet Giftly. 

Microwave Pasta Pot - $30

Know a foodie who has to have pasta with them everywhere they go, even if a  stove and pot are unavailable? Dorm dwellers and impatient chefs alike will appreciate this speedy approach to making spaghetti, penne, or tortellini. Just add your pasta of choice and water and throw it in the microwave! 

Like it but not sure how often they’ll use it?

Send it as a Microwave Pasta Pot Giftly. 

Nordic Ware 75th Anniversary Braided Bundt Cake Pan - $45

Whether you crave lemon, chocolate, red velvet, or carrot, you can create a cake worthy of any celebration with this special edition Nordic Ware Bundt cake pan. The bold braided look with a pattern of interwoven strands is sure to make a bundt cake that is equal parts aesthetically pleasing and tasty. 

Think they’d like it but not sure if they have one?

Send it as a Braided Bundt Cake Pan Giftly. 

Shortbread Heart Baking Pan - $35 

Nothing says “home” like freshly baked cookies. Put love on display with this beautiful pan that features an original hand-carved design. Each shortbread treat will come out of the oven with a heart encasing a wildflower. 

Think this would be a great addition to their bakeware?

Send it as a Shortbread Heart Pan Giftly.

Our Favorite Food-Related Host Gifts

Sliding Cheese & Snack Board - $50

What do all great house parties have in common? A delicious assortment of cheese and snacks, of course! Whether you’re looking for a new take on a charcuterie board or something fun for a variety of tasty finger foods, this sliding cheese & snack board will be your new favorite. It comes with four ceramic dishes for dips, spreads, nuts, and nibbles and has everything you need to make a stunning platter. 

Like it but not sure if they already have enough cheese boards?

Send it as a Sliding Cheese & Snack Board Giftly. 

Gourmet Oil Dipping Spice Kit  - $45

What’s something every foodie has in common? The love of flavor! With these herbs and spices, you can explore the core flavors of international cuisines. Your recipient can journey in France with herbs de Provence, tour Italy with oregano and crushed red pepper flakes, dash over to Spain with a pinch of smoked paprika, then zip to the Levant with za’atar. 

Love it but not sure what spices they like?

Send it as a Gourmet Oil Dipping Spice Kit Giftly.

ChaCha Kyusu "Maru" Tea Pot - $20

Cold weather, rain, and snow can be enough to drive even the most outdoorsy person into the warmth of their home. This teapot is the perfect present for a long-time tea lover or coffee addict testing the waters of the tea world. It features a modern look, has heatproof glass, and comes in 3 sizes. 

Like it but not sure about their stance on tea? 

Send it as a ChaCha Kyusu "Maru" Tea Pot Giftly. 

Handmade Monstera Leaf Spoon Rest - $25

Don’t walk, run, to buy this adorable spoon rest for your favorite foodie plant lover. No matter the season, they can always have a touch of the tropics at home with this intricate spoon rest.

Not sure if they already have a collection of spoon rests?

Sent it as a Handmade Monstera Leaf Spoon Rest Giftly. 

Edible Food Crayon Set  - $35

If you think you’ve already found the most fun gift for a food lover, we assure you, you haven’t. Nothing could be more creative and delicious than this edible food crayon set. Flavors include: Basil, Tomato & Thyme, Lemon, Coconut & Yuzu, Grapefruit & Timut Black Pepper, and Tangerine & Cinnamon. Just twist each crayon in the included sharpener and drop five to 10 shavings onto a plate of your famous pesto pasta or one to two in your fresh margarita.

Want to stock up on these immediately?

Send a Giftly for the Edible Food Crayon Set.

Indoor S’mores Fire Pit - $175

Nothing quite says you’re having a great time like sitting around a campfire with family and friends, roasting marshmallows for s’mores. Now you don’t even have to journey to a campground to create special memories; you can do it from the comfort of home or your backyard! Just place it on a table, fill the pit with food-grade chafing fluid for fuel, and get to roasting for 35-45 minutes.

Love it but not sure if they’re into the sticky goodness of s’mores?

Send it as an Indoor S’mores Fire Pit Giftly. 

Meyer Lemon Tree - $65

Why give the gift that keeps on giving when you can give the gift that keeps on growing? A Meyer Lemon tree is the perfect present for your favorite foodie who loves cooking and baking with lemons. Whether they’re marinating some chicken or making lemon bars, this gift is sure to bring a smile to their face every time they walk past it.

Want to send it right away?

Send it as a Meyer Lemon Tree Giftly. 

The Special Ingredient Is Love

Who knew there were so many fun cooking tools and devices? As you stock up on presents for all the foodies in your life, we hope you have a fun time shopping and exploring. You can send a Giftly for specific items, like the ones above, or you can always send a Giftly for Any Kitchen Gadget, Cookware from Any Store, or anything else you can think of!

Happy holidays! 

[isitgintimeyet]

Just a Friend

Sorry you’ve had to wait a few more days. i had a much needed few days holiday in Devon. And I realised it was the first time since February that I’d travelled more than 20 miles from home!

Anyway, we’re on to chapter 7. Thanks for reading and hope you enjoy

Thanks to @wickedgoodbooks for the beta.

Previous

AO3

Chapter 7: From Feedback to The Force

I can see it clearly in my mind’s eye. A converted barn, situated at the end of a leafy country lane, surrounded by fields full of cows and maybe a horse or two. Jamie’s office will be at one end— all exposed beams with classic mahogany and leather furniture. Perhaps chickens will be roaming around outside as tractors pull up to deliver vegetables straight from the neighbouring fields.

This image begins to fade as I follow my Sat nav instructions and take the next junction off the motorway. Country lanes look to be few and far between in this urban sprawl. Signposts along the tarmacked road point to a series of industrial estates. At the fourth such sign, I’m instructed to turn left and in three hundred yards will have reached my destination.

Having parked up, I make my way towards the large, uninspiring building which resembles some sort of aircraft hangar. Its grey concrete and corrugated iron walls match the overcast sky and the roughly surfaced car park. The only colour in this landscape is provided by the bright orange FraserFood logo emblazoned above the loading bays.

There’s a single door to the right with an intercom. I press it and wait a few seconds.

“Hello, there.” A cheery voice greets me. “Can I help ye?”

“Yes. Hello, I’ve an appointment with Ja— Mr. Fraser, Jamie. It’s Claire Beauchamp.”

“Aye, come on through. Jamie is expecting ye. Down the passage and third door on the left.”

I step into a long corridor, painted an unoriginal white. Fluorescent strip lights hanging from the ceiling cast a harsh brightness. The floor is covered with grey carpet tiles.—the same as in thousands of other working offices across the country.

What sets it apart and brings character to the otherwise anonymous environment is the artwork. Colourful photographs line the walls — a bowl of strawberries, their red glossiness accentuated by the white porcelain; a perfect corn on the cob, rivulets of melted butter flowing around the kernels; a plate of steaming tagliatelle, the parmesan shavings falling gently onto the pasta. Then, as I move further towards the office, the photographs change to a series of images that I instantly recognise, La Boqueria, one of the food markets in Barcelona.

I pause for a moment in front of a picture of one of the stalls selling spices. Strings of different chillies cascade down from the metal frame of the stall. The vibrancy of that market was intoxicating, the noise, the colours, the aromas. I remember wandering from stall to stall snacking on fat, juicy olives, slices of spiced ham and wedges of refreshing melon, just soaking up that atmosphere.

My stomach automatically rumbles at the memory just as Jamie steps into the corridor.

He laughs at this unconventional greeting. “And good day tae ye too. Ye found us alright then?”

“No problem. Sat nav brought me straight here. It’s—“ I stop myself before I say any more, but, as usual, my glass face gives me away.

“C’mon. What is it? It’s no’ what ye were expecting, is it?”

“No— yes—no. It’s fine. It’s just, well, I was expecting something more, er, rural… rustic, you know.”

He sighs, but I can tell that he’s not offended. “What, ye mean like on a farm? Wi’ chickens running around? And tractors bringing the vegetables straight from the fields?”

I nod, feeling not a little bit foolish.

“And down a wee winding country lane, that yer lumbering great vans and lorries have tae drive along? Wi’ no easy transport links fer all the deliveries? And having tae deal wi’ all the food hygiene standards in some great old barn?” He laughs. “Trust me, it may no’ be photogenic but it’s the best place fer the business.”

He takes my arm. “Let’s go intae ma office and I’ll make ye a cup of coffee.”

My stomach rumbles once more. “Don’t suppose you’ve got any of those lovely Spanish biscuits too, have you?”

*********

The display of colourful photographs continues in Jamie’s office. I don’t recognise the scenes, but, I’m guessing these are more local— fields of corn bordered by old drystone walls, hedgerows bursting with dark jewel-like brambles. I pause at a picture of an ancient stone mill, the calm water of the mill pond reflecting the rundown building perfectly.

“That’s a bonny picture, is it no’?” Jamie’s voice is low in my ear.

I turn around. He is standing behind me, gazing intently at the picture.

“It is. Where is it? I’m guessing it’s somewhere here in Scotland.”

“Aye, it’s the old mill at Lallybroch.”

“Where you grew up?”

He nods. “Generations of ma family used that mill tae grind flour fer them and their tenants. It’s empty inside now. The wheel has long since rotted away. Jenny and I would escape there whenever chores were tae be done. She took the photo, weel, most of the photos here actually.”

I study the photograph more closely. “She’s very talented as a photographer. Is that her job?”

“She’d love tae have done that, but once she married Ian and the bairns started appearing, she hasna got the time. Mebbe one day.”

He moves past me towards his desk and I catch a hint of his musky cologne. I find myself comparing it to the slightly synthetic cologne that Frank always favoured. I decide that Jamie’s is preferable. It’s more real, somehow, earthy and, well, more masculine.

“... does that sound ok?”  

I realise that whilst I was considering male scents, Jamie had been asking me a question. “Er, sorry, I was miles away. What did you say?”

“Am I really that boring tae ye?” He laughs. “I said I would make ye a coffee and invite Rupert tae come in and join us. He’s our Head of Product Development. Will ye no’ take a seat?”

I sit down on one of the chairs arranged around a circular meeting table and take a good look at the office while Jamie makes a phone call. The walls and ceiling are the same uninspiring white, livened up by all the photographs. There’s a couple of framed photographs near Jamie’s chair that seem to be more personal. I’m too far away to be able to see clearly, but they look like children... his nephew and niece perhaps?

Jamie’s ‘L’ shaped desk is made of grey wood, as is a tall bookcase and this meeting table. Simple, but clearly a considered purchase, no haphazard grouping of random furniture. The desk itself is remarkably free from clutter— just a laptop with two huge screens and a black leather document wallet. The contrast to the clutter on the desks in my office and home couldn’t be greater. Not that my clutter isn’t important to me—a collection of pots and dishes from my uncle’s archaeological digs plus a paperweight and letter opener that I remember, as a young child, at my parents’ house. Then I realise, looking at the family portraits surrounding Jamie’s desk, that he doesn’t need to gather mementoes from the past. He has a living, breathing close knit family creating memories all the time.

I’m well aware that most of my friends have more of a family than I have, or have ever had, and generally I’m fine with that. But every now and again it hits me right in the gut—this pang of...not loneliness, but more of being disconnected, rootless.

Before I can dwell on this,  there’s a faint tap at the door. It opens immediately and a woman stands in the doorway.  She’s easily past retirement age, quite short and… is sturdy a polite descriptor? Well, short and ‘motherly’ in appearance.

She’s very smiley too. Her eyes crinkle as she grins broadly before speaking. “Jamie, lad. I’ve come tae see if ye both want a coffee. I dinna mind making it. And mebbe a few biscuits?”

Jamie steps away from his desk. “Ah, Mrs. Fitz, how d’ye always ken what I want? Coffee would be grand. And fer ye Claire?”

“Coffee, please. Lovely. White, no sugar. Thanks.”

She looks at me for a moment before Jamie makes the introduction. “ Claire, this is Mrs Fitz. She’s worked wi’ me since I started and I dinna ken what I’d do wi’out her.”

He reaches across and pats her arm gently.

“Mrs. Fitz, this is Claire, a friend of mine. She’s been trying out our Spanish dinner party menu and has come tae meet wi’ Rupert tae give him her opinions.”

“Nice to meet you, Mrs. Fitz.” I hold out my hand.

She takes it in both of hers. “And it’s lovely tae meet ye too, Claire.”

She turns away and heads out the door.

“Right-oh. Two coffees it is then,” she says clearly, then carries on muttering under her breath as she leaves. “Friends, is it, then? A bonny lass, sure enough…”

Jamie smiles apologetically. “Mrs. Fitz can be a bit, weel...she’s been working with me a long time. She’s like a second mother tae me…”

He leaves the sentence unfinished, but I know what he’s thinking. Why can’t people understand that we’re friends, that’s all?

*******

Rupert is a complete delight, but somehow not what I was expecting. He rushes into the office just as Jamie and I are drinking our coffees. Nearly as tall as Jamie but quite a bit broader with a large beard, like an overgrown teddy bear, and clad in a sweatshirt and baggy ill-fitting jeans, he looks as if he would be more at home on a rugby pitch rather than in a development kitchen. With Jamie now standing next to him, the office suddenly feels rather small.

Jamie makes the introductions and we settle once more around the table. Rupert places his notebook and pen on the table.

“Ye dinna mind if I take a biscuit or two, do ye?” He asks, with a smile. He knows how tasty they are.

Jamie and I shake our heads and Rupert reaches out and takes two in his large, fleshy hand. He starts to eat, sprinkling crumbs all over his notebook.

“Ye canna take me anywhere,” he says as he tries to sweep the crumbs into his hand.

Jamie laughs and playfully punches Rupert’s shoulder. “Weel, ye can… but only the once, mind.”

There’s an easy camaraderie between the two of them. I’m guessing that Jamie has worked with the same people for quite a while. It’s good to see.

Rupert swallows, picks up a tissue and wipes the stray crumbs from his beard.  “Right-oh. So, Claire, thanks fer doing this—“

“No, I should be thanking you. It was a great meal.”

“Weel, glad tae hear that, but I would appreciate any improvements we could make. Is there anything we need tae change?”

I’ve been racking my brains all the way here, trying to think of something constructive to say rather than just reeling off a list of compliments, nice as that would be for Rupert and Jamie. And, honestly, I don’t know what more I can add. The food was excellent, the wine matched perfectly and the olives were a thoughtful addition.

I tell them all this and Rupert solemnly notes it all down. Sitting there, side by side, elbows almost touching, they look for all the world like two proud parents being complimented on their child’s talents. But they have every right to be proud.

“And nothing else?” Rupert persists. “Nothing we could do better?”

“Well, a couple of tiny suggestions. Maybe a few more pictures with the recipes would help. I’m not the most gifted cook.”

Out of the corner of my eye, I notice Jamie trying to suppress a smile. He’s never seen me in the kitchen, maybe he’s imagining me as some sort of culinary disaster area. I vow to prove him wrong at some point.

“And,” I continue as Rupert scribbles in his notebook. “Perhaps add a couple of suggestions to complete the Spanish night. I made sangria to start the evening. Could you add a recipe for that?”

Rupert closes his notebook with a flourish. “Right then. Thank ye sae much fer that. Glad yer friends all enjoyed the food.”

He stands up, shifting the table as he does so.

“Weel, bye then, Claire. Lovely tae meet ye. Hope tae see ye again.” He shoots a quick look across at Jamie before leaving.

“Rupert’s a lovely guy,” I comment as the door shuts behind him.

“Aye, he is that,” Jamie shifts in his seat. “Listen, I need tae ask ye a favour.”

“Another one,” I joke. “Wasn’t the dinner party enough?”

I add a sigh, purely for dramatic effect.

“Ye can say no if ye want tae,” he continues. “But I was wondering… weel... Ian, that’s Jenny’s husband, his rugby club is having a charity dinner dance a week on Saturday. Jenny’s bought two tickets fer me and a plus one. D’ye fancy it? It would help me out of a wee bit of bother with ma sister.”

Now I’m intrigued about his “wee bit of bother” with Jenny. I don’t want to end up in the middle of some sibling squabble.

“How so?” I’m not giving an answer straight away. At least not until I know what the bother is.

“Jenny bought the two tickets fer me a couple of months ago. I think she was assuming I would bring Laoghaire. But ye ken what happened there. Anyways, she asked me yesterday about it, and ever so casually suggested I might bring Kelly— that was ma date the other night.”

The pattern of Rupert’s crumbs on the table appears to suddenly be of great interest to him. He studies them intently as he talks, his ears turning slightly pink as he does so.

“And?” I prompt him.

“And, I told Jenny that after Laoghaire and I broke up, I didna want tae disappoint her about the dinner and so I’d already asked ye tae come along. As a friend,” he hastily adds the last part.

So, what do I decide? I do love the opportunity to have a bit of a dance and rugby club dos are usually a bit of a laugh, in my experience. And of course, I know Jamie is offering as a friend, so I’m not worried about that.

“Why don’t you want to ask Kelly then?” I want the full story before I give him my answer.

“She’s a nice enough lass but I didna think we had any spark. Plus she was trying too hard. Fer example she asked me what films I liked, then when I told her, she was all ‘no way, they’re ma favourites too’.”

He adds gestures at this point, to demonstrate Kelly’s actions, one hand flapping excitedly, the other resting on my sleeve, lightly stroking through the fabric of my shirt. It feels—

“Apparently we have exactly the same taste in films, music, food, drinks, television and holidays,” he continues as he sits back and folds his arms.

“Sounds like a match made in heaven to me.” I joke. I can still feel the sensation of his hand on my arm.

He looks up at me and frowns. “I’m no’ joking. Ye would be helping me if ye came as ma plus one.”

“Ok then. I do know that I’m not on call. I can come and be your wingman, if you like. Just one question. What are your favourite films?”

“Star Wars.”

This wasn’t the answer I was expecting. He doesn’t seem like a typical fan. Maybe he has a dark side that I haven’t yet seen, with a secret stash of Star Wars figures and multiple light sabres.

“I’ve never watched any of them.” It’s true. I seem to be in the minority but I just don’t get the appeal.

“And I can tell from yer face exactly what ye think of them. But they’re classics, weel most of them, anyway,” he starts to enthuse.

I shake my head. I can’t see that he will ever convince me.

“Well, Sassenach, have I got a treat in store for you!”

And, worryingly, it seems that he’s up for the challenge.

[losolivosmarketplace-blog]

Irvine’s Best Destinations for your Family Through the Holidays

Irvine is located as the focus of Orange County and it is a fulcrum for a large spectrum of destinations, where you can enjoy a bunch of activities for you and the family. Irvine is known as the leading powerhouse of tech and life science, as it must mastered the ultimate art of creating manicured office parks that can be nestled amidst preserved natural habitats or wildlands that supply greater than just stunning landscapes, but hiking and biking trails.

Irvine can also be popular for its offer in fashionistas, or casual shoppers that maneuver among the numerous shopping centers in the town, each with their own personality—Irvine Spectrum Center, South Coast Plaza, and Fashion Island. Another interest and feature of Irvine are that 40% of that population is Asian, which ensures a fruitful approach to global cuisine, where you can find restaurants that supply Chinese, Taiwanese, Japanese in addition to Vietnamese dishes.

Listed below the perfect destinations to access with your loved ones in Irvine:

The Irvine Spectrum Center

Malls are constantly an incredible option to take your family over to dine and make a lot of shopping, but the Irvine Spectrum Center is just not a normal mall because it has multiple attractions you wouldn’t anticipate finding in a typical shopping mall, for instance a huge wheel fortune and an innovative children structure for taking part in, called the Luckey Climber, a 3-dimensional climbing sculpture standing 18 feet tall with 75 platforms. Here you’ll find restaurants, picturesque coffee shops, and all the famous stores you will discover in the biggest shopping centers. In addition, you can get ice skating during winter, as the Irvine Spectrum Center is relied on a winter wonderland when using the outdoor Holiday Ice Rink.

Also, this outdoor shopping mall has venues that welcome great artists, corresponding to Fleetwood Mac.

Address: 70 Spectrum Center Dr, Irvine, CA 92618, USA

The Annual Irvine Korean Cultural Festival

This might not be a destination truly, nevertheless it’s possibly the most popular events in Irvine, as it requires celebrate and share the Korean cultural heritage, along with their traditions and tasty Korean dishes. If you sit in town in the course of the month of May, then you definately should look up their program and quickly take your family to access a culture-filled day with exhibitions of art, live music performances, and other kinds of entertainment.

Address: Irvine Civic Center 1 Civic Center Plaza Irvine, CA 92606

The Irvine Museum

Here is the only museum within the report that’s fully commited to the preservation and display of California Impressionism. In this museum, you’ll go to admire the old days with this golden land through marvelous paintings that show the moods and dreams of California. The Irvine Museum is one of the most famous destinations for impressionist artists from across the world, and of course, countless curious those that want to learn more about learning through colors another perspective of the continent of California. An incredible destination to take your family, as there is usually something new to see!

Address: 18881 Von Karman Ave #100, Irvine, CA 92612

Aldrich Park

Aldrich Park is true center no matter what the University of California (UCI), that features a big botanical garden with more than 11,000 trees and shrubs, plus, 33 species of eucalyptus. Every one of these trees and the beautiful garden help it become a requirement-visit area in Irvine, because the UCI is arguably one out of 74 campuses on a national level to succeed a Tree Campus USA designation. Obtain some snacks and walk along in a nice weather day and relax to produce a while.

Address:  Irvine, CA 92697

The Irvine Spectrum Center

Right here is the ideal place—no doubt— or the best place to reach using the family, as Tanaka farms has a broad variety of activities actions you need to take, from Strawberry Tours to Melon Tours, in addition to Corn Picking Tours, all with regards to the season of the year, which means that you can also pick pumpkins during fall. Tanaka Farms grows and harvests over 60 different fruit and veggies throughout the year, while it is a 30-acre family-run farm located right in center of Irvine. Check out their official page to get familiar with all about their programs and tours.

Hiking and Biking Trails

In Irvine, besides getting of visiting chic and stylish areas to eat, drink, shop, or take part in day stuffed with sun, also there are amazing trails that take you thru wonderful landscapes while walking or biking. Using these places is Bommer Canyon, where mountain bikers and outdoor enthusiasts will take a breath of o2 and spend quality time with friends and family. Yoga and rugged mountain bike rides are the programs with this site. In addition to this, there’s another beautiful place you possibly can visit also, called the San Joaquin Marsh and Wildlife Sanctuary, a water conservation and environmental protection located at the interpretive centers, that have a 12-mile trail that’s often known as an oasis by walkers, runners, and birdwatchers, why? Because here you’ll find over 100 different species of birds, similar to snowy egrets, brown pelicans, and blue herons.

Amazing Lash Studio Los Olivos Market Place https://www.amazinglashstudio.com/studios/ca/irvine/los-olivos-market-place 8599 Irvine Center Drive, Irvine, CA. 92618 949-763-4605

[consulting-celiac-in-the-tardis]

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes  

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)! 

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu 

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst 

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand. 

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo. 

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!? 

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy 

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.  

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist! 

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska 

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

[jcylenz]

....ALL OF THE “IM NOT FROM THE US” QUESTIONS (or alternatively 1, 2, 3, 4 and 5 but i’ll come back for more mwhahshs)

1. favourite place in your country?

Balaton without a doubt. It’s the biggest lake of the country and it has such an amazing atmosphere and feel to it, I really love spending my time there. I usually go at least once, if not more times a year and definitely spend some vacation time there, plus my grandma is from a city next to the lake, so really just many ties there.

2. do you prefer spending your holidays in your country or travel abroad?

I love both? I love going abroad and exploring different cultures and seeing the world (I say that as if I’ve been to so many places when I really wasn’t), but there are also so many beautiful places in Hungary so ya know, both. Gimme both.

3. does your country have access to sea?

Nope, but it used to. We were just chopped up and lost 2/3 of our country after the two world wars.

4. favourite dish specific for your country?

Uhhh, SO MANY. Honestly I love Hungarian cousine so fucking much. Gotta love lecsó and pörkölt and Hortobagyer meat pancakes and Gulash and all the Hungarian food, please don’t make me choose.

5. favourite song in your native language?

Tábortűz by Emberek, and you’re just in luck cause there is a youtube video in which you can read the English translation.

6. most hated song in your native language?

I can’t think of any right now most because I just make myself forget about all the stupid songs my country creates.

7. three words from your native language that you like the most?

Szeretlek, which means I love you. Cipőfűzővégcédőpöcök, which is that protecting thingy at the end of shoelaces. And megszentségteleníthetetlrnségeskedéseitekért, which is this.

8. do you get confused with other nationalities? if so, which ones and by whom?

I don’t think as a nation we get confused with others, we have a pretty unique culture and people, but I do know that a lot of people confuse Budapest and Bucharest, if that counts here.

9. which of your neighbouring countries would you like to visit most/know best?

10. most enjoyable swear word in your native language?

“Menj a picsába!“ Which is mostly the same as “Go to hell!” but in the Hungarian version, if you wanna translate it word for word, it reads “Go to the pussy!“ which makes no sense whatsoever in English but it does make sense in Hungarian s2g.

11. favourite native writer/poet?

Géza Gárdonyi, who wrote, among others things, wrote the book called Eclipse of the Crescent Moon. It’s my favorite Hungarian book without a doubt, favorite classic as well most likely. It tells the story of a siege of a Hungarian castle in Eger in 1552. The siege was a really big thing in Hungarian history and the book tells the story of some of its most famous figures, how they grew up, how they actually got to the castle and how the siege went down, and now I really just wanna reread the entire thing all over again.

12. what do you think about English translations of your favourite native prose/poem?

Never really read any of them, so I don’t have opinions.

13. does your country (or family) have any specific superstitions or traditions that might seem strange to outsiders?

Hmmmm. Probably the strangest is that for us, Santa Clause comes on December 6th and then Jesus Christ brings the Christmas presents on Christmas Eve, not Christmas Day.

We also have a tradition on Eastern Monday where the guys go around the houses to “sprinkle” the girls so they wouldn’t “wither like flowers���, which means you either get buckets of water poured all over you or you they pour a bunch of badly smelling parfumes (like REEEEEALLY BAD ONES) onto your hair and it’s such bullshit and I hate that day with a pure passion.

14. do you enjoy your country’s cinema and/or TV?

Lately I’ve been enjoying it more and more. There was a good 15-20 years period when literally nothing was done that was good or even acceptable but now more and more good movies are made and now we have some good tv shows too which is nice. I still mostly watch foreign stuff though.

15. a saying, joke, or hermetic meme that only people from your country will get?

Uhh, can I pass this? I really can’t think of anything.

16. which stereotype about your country you hate the most and which one you somewhat agree with?

I actually had to look up what kind of stereotypes there are about Hungary, but I really didn’t like the one that kept popping up about Hungarian girls being easy. Fuck that shit, that is really really stupid. The one that I agree with is about our food - that we use a lot of fat and paprika in our food. 100% true. Most of our traditional dishes include both of them and a lot of it but not in a bad way? Like ok I get that probably most people would find them too much, but I do believe if they give it a try, they will realize that it’s actually really good and tasty and you can’t actually taste the fat or anything, it just makes it better. People also say because of our dish types that we eat like kings and I am happy to accept thatxD (it’s most said cause we eat a lot of meat, we have fish soup, different meat soups, we eat stuff like stuffed cabage, stuff that used to be at big feasts)

17. are you interested in your country’s history?

YESSS. I love our history, I think it’s incredibly interesting, incredibly rich and full of amazing stuff. Hungary is over 1000 years old, so many things happened during that time - we had our highs, we had our lows, but we always came out on top and survived in the end and I think that is amazing and something to be proud of.

18. do you speak with a dialect of your native language?

I mean, I am not sure? I don’t think so, but I might be wrong. I mean, there are stuff people say differently on other sides of the country, but it’s not that much distinct. It’s more noticable when it comes to those Hungarians who unfortunately don’t live in Hungary anymore (those who live in the neighbor countries because after the ww 2/3 of our country was taken from us)

19. do you like your country’s flag and/or emblem? what about the national anthem?

I love our flag, though then again it might just be that that is what I know. But it’s nice. I am not too happy about the anthem, it’s too depressing to me.

20. which sport is The Sport in your country?

Football (and by football I mean soccer football) which is a shame cause we suck at it. Like, we won 3 olympic gold medals in a row in waterpolo, but ya know, fuck logic. And I could list so many other sports our country is really good at, but people go nuts about football, so what can you do. (And I am not saying I don’t like the sport, I always watch the world cup, but it’s sad to see the country putting so much money into something we are shit in, putting the players up on a pedestal and forgetting about those who actually get really nice and amazing results.)

21. if you could send two things from your country into space, what would they be?

Uhhhhhhhhh. Paprika and a picture of the Balaton.

22. what makes you proud about your country? what makes you ashamed?

I am generally really proud of our history, that despite whatever shit we were put through, we are still standing, after 1100+ years of being here. And I am ashamed of the general homophobia and fatphobia and racism and the way most people handle this topic aside from the youth. We are really behind on this. Also the fact that we actually have a movie that is called “Coming Out” and it’s about the most stereotypical gay man you’ve ever seen getting hit by a motorbike and suddenly turning straight and him coming out as straight cause legit that is the dumbest and most horrible thing I’ve seen on tv and I want to set everyone who worked on it on flames.

23. which alcoholic beverage is the favoured one in your country?

Beer and wine is pretty popular, plus pálinka, which a Hungarian specific really high % level alcoholic beverage (like 45%-60% even) that we drink in shots.

24. what other nation is joked about most often in your country?

Uhhh, probably Chineese people? It’s really bad, really just the usual racist stereotypical stuff and I hate it.

25. would you like to come from another place, be born in another country?

I think every country has its problems and I am glad I was born here because of the places and the language itself - it’s so fucking beautiful and amazing and lyrical. Would I wanna live here for the rest of my life, though? Nope, definitely not.

26. does your nationality get portrayed in Hollywood/American media? what do you think about the portrayal?

Not really. I specifically remember a Gilmore Girl episode where Michel spoke some stupid Hungarian shit, but other than that… most of the time they call our food shit and make fun of us. Which is really not cool and I hate that so much. (B99 did an episode once where Charles was praising a Hungarian restaurant with a sausage platter and I was SO EXCITED but then Jake called it shit and I knew immediately that most people will believe Jake cause they played on Charles’ weird taste and that everyone will think it’s just one of Charles’ ticks again and it made me so sad srsly. STOP TELLING PEOPLE OUR FOOD IS SHIT, IT’S NOT TRUE)

27. favourite national celebrity?

pass

28. does your country have a lot of lakes, mountains, rivers? do you have favourites?

We have a couple of lakes, two pretty big river and like REALLY SMALL mountains. Most of them I would more likely call them bigger hills instead of mountains tbh. But the biggest geographical thing is definitely the Balaton, which is a big ass lake that most people go to during the summer. It’s also the biggest lake of Eastern Europe which is nice. I love that place, that is definitely my favorite.

29. does your region/city have a beef with another place in your country?

Uhhh, the uni in my city has a beef with the uni I went to cause they used to be under the uni I went to and then they seperated from them and there is some weird who was right stuff going on but other than that not really.

30. do you have people of different nationalities in your family?

Nope.

[backofthebiketours]

Staying in Ho Chi Minh City District 4 : Tips for Air Bnb Guests

Let’s face it, during your first tip to Saigon, You don’t know anything about the different districts of Ho Chi Minh City. Now it’s up to you to pick the best spot for your family to stay during your vacation to Ho Chi Minh City! The pressure is on! I’m gonna give you some information about District 4 compared to District 1 to help you make a decision if an Air Bnb in District 4 is a good option for your family.

How does Ho Chi Minh City’s District 4 compare to District 1? They are very different but District 4 is so close to District 1 that it makes sense to stay here if you are travelling. I’m going to go over some of the questions you might have if you choose to stay in District 4 rather than District 1.

Should I stay in D4 instead of D1?

This all depends on what you are looking for. In my opinion, if you are planning to spend most of your time outside of your hotel, I would have no problem staying at one of the accommodation options in District 4. It is an easy hop in a taxi cab to get right into the thick of things in the middle of District 1.

If you are looking for an apartment style stay that has a swimming pool, the accommodation options in D4 are pretty sound. The location is good if you are okay with jumping in a taxi cab ride when you want to go out. If you decide to walk around, you’ll be in for a real experience of a local area of Ho Chi Minh City. Honestly, this isn’t the right location to stay in if you want to leave your hotel and walk right outside to find a restaurant that is suitable for younger kids or western food.

District 4 Information

Over Thirty years ago, district 4 was often known for its low level of security and gangsters. However, thanks to improving management by government and gentrification, today District 4 is a pleasant place. It hasn’t been known as a dangerous area since the 70’s.

Due to its location, District 4 has become a coveted area for people to live and work. This makes the property value for homes in District 4 extremely high. Many of the families who still live in this district now have been living in these houses for decades. The small houses that we refer to as tube houses because of their narrow width but tall height are tightly packed in, creating a web of small alleyways that are very interesting.

In recent years, due to the influence of other nearby districts like District 1 and District 2, District 4 has gradually developed. Many new apartments were built here, streets were improved and repaired, entertainment areas also began to appear. This not only makes local people’s lives better but also creates convenience and comfort for tourists when visiting District 4.

District 4 Location Compared to District 1

District 4 is likened to a triangular island located in the heart of Ho Chi Minh City. It is surrounded by rivers and canals and stuck among 3 other developed districts: District 1 (in the Northwest), District 7 (in the Northeast) and District 2 (in the South).

    This means that District 4 is very close to District 1, people here usually only take 10 minutes to reach famous places in District 1. To get to District 1 from District 4, you need to cross a Ben Nghe canal. There are 5 bridges built to cross this canal such as Khanh Hoi bridge, Calmette bridge, Ong Lanh bridge, Rainbow bridge, and Nguyen Van Cu bridge. Depending on your location, you can choose the closest bridge to shorten the time to reach District 1.

  Hotels or Airbnb?

Honestly, District 4 doesn't have many hotels like District 1. So sometimes on holiday, hotels in District 4 often run out of rooms. Therefore, if you want to stay at a hotel to enjoy high-class service, you should book a room advanced.

Although not owning many famous hotels like District 1, however, District 4 has a lot of room rental services which local people open by themselves. To be able to find out more information about these rental rooms, you can easily find it on Airbnb’s website.

Normally, both hotels and room rental services will be in the newly constructed apartments right across from the canal. This means you are very close to the center of the city for a bit cheaper price. The area to wander about from these large apartments is actually interesting. Just behind these large apartments you can wander into Xom Chieu market for a visit during the day to see one of the most local and busiest wet markets in Ho Chi Minh City.

Transportation in District 4

District 1’s location for walking to some of the main attractions in Ho Chi Minh City is better than District 4. District 4 is about a 10-minute walk plus a bridge crossing in order to get to Nguyen Hue walking street in the center of the city. The walk might be a little bit difficult but interesting. While walking across these bridges, you can watch the canal flowing through the city and take some nice photos. The bridges at night will shine by the beautiful street lights, which is one of the typical beauties of this city.

If you are going for a night out and a bit dressed up, you’ll probably want to call a taxi or grab to give you a lift. I don’t think District 4’s location is convenient for making a lot of trips back and forth to the city center on foot but its very close if you are using a taxi cab. Check out our in depth article about about taxi cabs in Ho Chi Minh City to

Another thing about transportation in District 4 you should know is heavy traffic jams at rush hour. Because the roads in District 4 are quite small and narrow, so during peak hours these roads often occur more serious traffic jams than other districts. My university is located in District 4, every afternoon after school, it takes me about 45 minutes to 1 hour to get home. If you choose to use a taxi or grab to take you around, don't choose rush hours to go out.

Walking around District 4

If district 1 is famous for high-class and luxury restaurants, the cuisine of district 4 is famous for being found in plenty with delicious options. There are so many people living, working, and visiting District 4 that the local street food is fantastic and famous. You can find street foods in food carts, food stalls or small private restaurants open by locals.  Food stalls and restaurants are usually located along many streets in District 4, which makes district 4 is so famous for many food streets. The three most famous food streets that I want to recommend to you are Xom Chieu, Vinh Khanh and Ton Dan.

Xom Chieu has special and delicious dishes. The food stalls and restaurants in this street have existed for a long time and have created a famous reputation. That makes them attract many people coming and trying the taste of special foods. These dishes which are cooked with unique recipes seem to be “specialties” of this district. Some "specialties" on Xom Chieu street I want you to know are banana cooked with sugar, crab soup mixed vegetables and many other types of ingredients, mussel noodles.

- Pha Lau Miss Oanh

Beef Organs Cooked in Coconut Milk served with Banh MI

Address: C200 / 20 Xom Chieu, District 4

- Vermicelli crab and snail

Address: C200 / 6 Xom Chieu, District 4

- Oc To

Small but Popular Seafood Stand

Address: C218 Xom Chieu, District 4

- Crab Soup Hang

Thick Soup made with Tapioca, Crab, Shrimp, and about 8 other ingredients

Address: C200 / 18 Xom Chieu, District 4

- Banana cooked with Sugar

Braised with sugar and topped with sesame seeds, this dish is unique to Xom Chieu

Address: Head of the alley 200 Xom Chieu, District 4

In 2018, Vinh Khanh street officially became the food street of District 4 and is strictly managed on food safety and hygiene by the government. Up to now, it has been extremely famous not only to locals but also for foreign visitors. Most of the restaurants here serve seafood and beer. Plates of seafood here are cooked in Vietnamese-style but a little bit spicier than normal Vietnamese food. Famous dishes like snails cooked with coconut milk, fried crab with salt and chili, grilled octopus with sate can be found up and down Vinh Khanh Street. If you are a person who loves seafood, Vinh Khanh is definitely a great choice for you. The operating hours of Vinh Khanh street are from afternoon to evening. The restaurants here are crowded at 6:00 pm until Midnight. Make sure that you are there at the right time so you can enjoy the bustling atmosphere of this food street and delicious dishes. If you want to experience street food like this but are a bit nervous to do it yourself,

- Chilli hotpot

Alot of grilled meat options, oysters, and hotpot. Delcious and Highly recommended

Address: 232 Vinh Khanh, District 4

- Oc Oanh

A standout on a street known for seafood, don't miss out on the scallops!

Address: 534 Vinh Khanh, District 4

- Sushi Ko

International Sushi on the Street?

Address: 122/37/15 Vinh Khanh, District 4

In addition, other roads like Hoang Dieu, Doan Van Bo, Ngo Van So or Nguyen Truong To also have a few interesting restaurants. These roads are very close to Vinh Khanh and Ton Dan, you can visit them conveniently.

- Mi Vit Tiem Thuan Hieu

Chinese inspired Duck soup with wheat Noodles. Very Tasty and Open late

Address: 3 Hoang Dieu, District 4

- Crab Curry in Quan Oc 63

Crab smothered in Delcious curry sauce that you mop up with Vietnamse Bread. Very close to Air BnB's on Ben Van Do

Address: 63 Nguyen Truong To, District 4

Any other recommendations?

Yeah, I’m gonna let you now about my secret coffee shop that is my absolute favorite This is my place for working during the afternoon. This is located 2-5 minutes from the Air BnB locations in District 4.

Spotlight Coffee 

Address: 64 Le Quoc Hung, Ward 12, District 4, Ho Chi Minh City

The operating hours: 7:00 am - 9:00 pm

We hope these tips help you make a decision on staying in District 4 or not. If so, please enjoy our recommendations for spending time in District 4 and commuting to District 1. Please share this article if you think it will help other travelers like yourself book a vacation that they will remember for a lifetime.

Check Out More

Read More Here: Staying in Ho Chi Minh City District 4 : Tips for Air Bnb Guests

[popularmyblog]

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Let us do a little fact-finding powering in which strange additionally simple truth.The Asia eateries around the world have always been giving that the flavorful sustenance formulas plus tasting the planet. In the event that you have to setup these sustenances, you should have all neighbor hood tastes through the subcontinent. Some individuals round the Indian country have always been requesting their formulas at eateries in place of creating. A few times it is ideal, in the grounds which setting up such formulas tend to be frenzied move doing. Specially creating the sun and rain for goof are an important unpleasant doing.India are the best country of numerous countries, customs, furthermore religions. It's the reasons there is certainly a complete array of cuisines at Indian food. Using the equivalent ingredients and spices, folks of countless states can easily prepare dishes it style amazingly separate. At CafeT, chefs have covered some sort of variety, wide array, and/or tongue-tickling flavors concerning Indian dishes up to the best. That they bring the best panorama concerning Indian delicacies done making use of intricate components. Therefore, how in order to miss out the flavor regarding the ingredients cooked by your mother and also feel homesick anytime inside Muscat? Grab your very own mobile furthermore purchase the most Indian edibles!Indian meals, particularly the North Indian people, with all their enigmatic mixture of countless formulation plus envigorating aromas, have always been adored throughout the world.. Singapore is no countless. Indeed, Singapore now houses really one appreciable quantity of restaurants in which serve North Indian food.What Can You Do About Indian Food Right NowMustard Seeds Mustard seeds need higher health values, tall antiseptic additionally anti-bacterial properties, and are usually low in kcalories. These augment calorie burning rate thus, is great for food digestion. Mustard seeds are definitely rich in calcium, magnesium, iron, required protein, zinc oxide, omega 3 fatty acids, and/or dietary materials. It is also produces one nutrient known as selenium, that is known for the anti-inflammatory qualities. There Are Many any other health benefits that mustard seeds bring in order to the best human system.This occasion if you should be preparation a holiday journey or even company trip inside Leicester you then need not stress within regards. The real reason for this is, you will find your chosen morning meal dish which includes all of the South Indian Foods as you purchase within Southern Indian Restaurant Leicester.At these lines, we are going to check out exactly how these types of tips and tricks of Indian cuisine have had like a large influence on the folks of Singapore. So if you are a fan concerning Indian gastronomie and surviving in Singapore, you'll not need to lose out on scanning this page till ab muscles end.Most men and women dont connect salads among Indian cooking, but that is a genuine mistake. Indians make a selection of salads, and a lot of of those tend to be lighter plus high in fibre, proteins and/or advanced carbohydrates. Sprouts salads would be the most widely known of all of the Indian salads, as well as form a great breakfast item. Sprouted legumes form the primary ingredient, and they're whipped together with chopped onions, tomatoes, cucumber, peanuts and/or potato. The great flavor originates from a combination of sodium, lemon liquid to localized spices or herbs. This will be a really versatile recipe, and you may differ some sort of components according to flavor.In any case, the actual fact of situation is actually planning Indian formulas are so organic whenever you contrast and different countries formulas. For getting waiting Indian nourishment you're looking for not be a professional at formulas or big in-your-face fan. That Indian flavors could make ones delightful sustenance everything you anticipated. You'll find an alternative way of Indian passion concerning cooking inevitably.Cardamom plus Cinnamon both happen used for a huge number of years for the medicinal purposes and possess many healthy benefits. With popular benefits love anti inflammatory and anti-oxidizing attributes, useful in lowering blood sugar, anti-bacterial attributes, cancer-fighting abilities, and so many more, they have many other advantages and.

[paleorecipecookbook]

10 Squashes That Aren’t Butternut (Plus How to Cook Them To Perfection)

Rich, creamy, and golden-fleshed squash is abundant during winter squash season. While butternut squash is the prom queen of the squash world, there are numerous other varieties to enjoy. Don’t suffer from squash intimidation—enjoy these different varieties of squash for something other than just decorative material on your front step.

The Basics of Winter Squash

Before modern storage, monoculture, GMO fields, and hot houses, people had to rely heavily on seasons for their bounty and food supply. Fruits and vegetables were classified by how they would store. Winter squash got their name because of their thick skin and ability to store well through the colder months.

Every part of winter squashes are edible, including the skin, leaves, and blooms. High in fiber, folate, omega-3 fatty acids, B6, and beta carotene, the smooth and creamy golden squash varieties are rich in nutrients, perfectly Paleo, and a delicious must-have for your autumn and winter cooking. Plus, their high fiber/low fat content means you feel full longer, especially when you add Paleo-friendly additions like, grass-fed butter, creamy coconut oil, seeds, and nuts!

10 Squashes That Aren’t Butternut (and How to Cook Them)

These 10 less familiar golden squash varieties are perfect for satisfying your fall and winter comfort food cravings. Branch out from butternut squash alone to for delightful seasonal options.

1. Delicata Squash

With sweet, light orange flesh, the delicata squash is one of the smaller varieties and is perfect for conquering any initial intimidation you may have at branching out. My mother used to slice lengthwise, roast cut-side down until tender, scoop out the seeds, and fill with butter, maple syrup, and sea salt. She would hand my brother and I a couple of spoons and we would go to town!

You can also slice crosswise, and coat in coconut oil and sea salt, roasting at 350ºF until tender and caramelized, usually for about 30 minutes. This makes for an excellent addition to salads. Always scoop out the seeds to make more palatable, but the skin can stay! It’s pretty and decorative for the holidays, not to mention cuts down on peeling and prep work. Try tossing sturdy greens like kale with roasted delicata rings, pomegranate seeds, pine nuts, and a balsamic and honey vinaigrette.

2. Acorn Squash

Acorn squash has an orange-colored flesh with a sweet and nutty taste. For optimum sweetness, wait until two weeks after harvest to prepare. This is great halved and filled with Paleo stuffings or stuffed twice as you would a baked potato.

Make a delicious roasted acorn squash as a perfect fall or winter dinner side.

3. Fairytale Squash

Fairytale squash is a French winter squash, also known as Musque de Provence. Dark green when immature, it turns into a deep mahogany as it cures, and is great for pies. When cutting into a hefty squash like this one, use the tried and true method of a large chef’s knife to “get started,” but then removing the knife and dropping the gourd on hard ground with a bit of force to finish the job of cracking it open. Once you have two halves with flesh exposed, continue carving as needed into more manageable pieces.

Make a delicious crustless pie filling with this squash, as follows:

Break down the squash into like-sized chunks and steam until soft, about 10-20 minutes. In a food processor, puree with pie spice, maple syrup, and a pinch of salt until very smooth. Cool and set aside. Beat in 3 egg yolks. Whip the egg whites, and then fold into puree. Pour into ramekins and bake in a water bath for 5-10 minutes, until slightly puffed.

This is a rich and custardy dessert, perfect when topped with coconut whipped cream.

4. Spaghetti Squash

Delicate and slightly buttery, this squash is notorious for its pasta-like texture. This squash is a perfectly Paleo replacement for noodles and can handle any favorite sauce, whether it’s tomato, pesto, or beyond.

Make this Lamb and Spaghetti Squash dish for the perfect weeknight meal, or follow the basics and make plain spaghetti squash noodles.

5. Kabocha Squash

Kabocha squash has a thick, yellow-orange flesh with a slightly dry texture that is ultra smooth.

You can make a delicious coconut curry soup with kabocha squash.

Roast squash at 350ºF until tender, about 30 to 40 minutes. Scoop the flesh from the skin and add to a food processor. Add full-fat coconut milk to achieve the desired consistency, along with curry paste, a few tablespoons of coconut aminos, a tablespoon of honey, and a pinch of sea salt. You can also use vegetable stock, chicken stock, or bone broth to adjust the liquid balance. Serve warm or chilled.

6. Ambercup Squash

Rich with reddish-orange flesh, the ambercup squash is considered the ‘red’ kabocha. It is a touch sweeter and a bit easier to manage because it is smaller.

Ambercup is perfect when paired with maple and bacon.

Preheat the oven to 350ºF. Slice the squash into 1-inch chunks and spread on a tray with chopped bacon. Drizzle with a few tablespoons of maple syrup, and sprinkle evenly with a spice blend of 2 teaspoons garlic powder, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon white pepper, and ½ to 1 teaspoon of sea salt. Roast for 30 to 40 minutes or until squash is tender. Toss with a few handfuls of fresh arugula and hazelnuts and drizzle with a blend of apple cider vinegar and olive oil. It’s perfect for a side or an entree!

7. Black Futsu Squash

With a faded, almost frosted dark grey-green skin, this Japanese squash looks rather spooky, but also beautifully whimsical! It has a bright orange flesh with a sweet potato-pumpkin-chestnutty flavor.

Roast black futsu squash with paprika, honey, and sesame for a stellar side dish.

Slice black futsu squash into thin wedges. Sprinkle with smoked paprika, sea salt, sesame oil, and raw honey. Roast at 350ºF for 20 to 30 minutes or until tender. Toss with black sesame seeds and some tahini drizzle and serve.

8. Sweet Dumpling Squash

Sweet dumpling squash is round and dainty, a perfect individually-sized squash. They’re perfect for stuffing.

Pro tip: slice off the bottom before roasting so that the surface is flat and the squash stays upright while cooking.

Stuff sweet dumpling squash much like acorn squash, for a perfect cranberry and walnut side dish.

9. Carnival Squash

Carnival squash has a colorful exterior that looks a bit tie-dyed. It’s perfect for centerpieces and porch decor, but it’s also tasty. It’s like a hybrid between sweet dumpling squash and acorn squash, with a sweet and buttery taste.

Turn carnival squash into the perfect boats for salads, but cutting bowl-like wedges and roasting at 350ºF for 30 to 40 minutes. Rub it with coconut oil or avocado oil before roasting for extra flavor. After it’s done, stuff with kale and other favorite veggies, and drizzle with your favorite vinaigrette.

10. Blue Hubbard Squash

Blue hubbard squash has a pale blue rind and a warm yellow flesh. It has a earthy, nutty taste and has a higher starch content.

Use this squash in any traditional way, or make a delicious spicy shrimp bisque.

Roast squash at 350ºF for 30 minutes or until tender. Remove skin and seeds. Puree with a few cups of cashew milk and a pinch of ginger, lemongrass, garlic, and chili powder. This bisque should be no thicker than heavy cream, so add more liquid as needed. Once ultra smooth, bring to a simmer and add sea salt to taste. Pair with cooked shrimp.

Bottom Line

Squash is a delicious autumnal and winter food that is perfect for Paleo eaters. Use this guide to jumpstart your squash exploration, because there’s so much more to life than just the butternut.

The post 10 Squashes That Aren’t Butternut (Plus How to Cook Them To Perfection) appeared first on PaleoPlan.

Source: http://ift.tt/10qRbxJ

[lovefromruthie]

Butternut Squash and Sage Risotto

Today I thought I would share a different style of recipe with you - I'm going to share many of my secrets and top tips on probably my favourite meal! Italy is definitely the place that has won my heart! If I could afford to go on holiday abroad more often, I would love to keep going there. Right now...nobody is going there though which is a good reason to brush up on your Italian cooking skills! After your first spoonful of risotto, you'll be taken there even if momentarily! I just love this dish - it's romantic, easy to cook, so flavoursome and doesn't require too many pots or pans which is a huge bonus!

Here are my tips - some of them might surprise you but read on and take note!

Use the best quality ingredients:

- Rice, it's the main ingredient. I recommend buying Carnaroli rice over Arborio everytime! Carnaroli is often described as the "king of rices". It has a higher starch content and firmer texture helping to give that bite and texture which is really important for the method of cooking risotto.

-Stock - my preferred brand is Swiss Vegetable Bouillon Powder. You can add further flavour to your stock by boiling it in advance with other vegetables to take on their flavour, such as an onion, leeks, celery etc.

-Parmesan - pleeeease don't be the pre-grated, powdery stuff! Risotto wants your respect! Get a proper block and grate it yourself! Also note, if you are a veggie/cooking for a veggie, sadly Parmesan is NOT vegetarian. Sad times, I do miss it! Italian Hard Style Cheese is vegetarian but lacks a good flavour punch. Tesco's Pecorino is vegetarian (not many others are!). Use other hard style cheeses. On our holiday, there was hard smoked ricotta as a topping and it was absolutely delightful!

-Herbs - keep them fresh and keep the dried ones in the cupboard! ....embrace the garlic (and cheese, nom nom!)

Flavours and Textures - be creative!

-Toasted nuts. I almost always add toasted pine nuts into risotto. They add a really wonderful texture as well as flavour. Toasted Hazelnuts are also a good option but they do have a more distinctive flavour - pair with a saffron or mushroom risotto, for example

-Fresh herbs. Mix these into your actual dish but also add to the top of the dish. It helps create a beautiful presentation but adds fresh burst of flavour. With Basil, I would tear it up and top with smaller leaves. For sage, I would recommend a quick roast in the oven so that they crisp up and top each dish with about three small-medium leaves.

-The main flavour - so I chose butternut squash here. I roast it for 40 minutes, adding some cloves of garlic half way through. Then add it to a blender with fresh herbs. I makes it so creamy, flavoursome and adds colour throughout the dish. I have sometimes also blitzed in soft goats cheese with this too, I recommend!

-Cheese as a topping. Always reserve some Parmesan as a topping to spoon over the top. As your friends gather round, no doubt that little bowl will too! And you'll feel quite sophisticated too! Even more so, did you know you can make Parmesan crisps?! The flavour is so strong, they are lacey in appearance and add great texture

-Don't be afraid to get creative. I haven't pictured it below but with this risotto I love Salty meets Sweet. For a Butternut Squash and Sage risotto, I'd recommend buying a bag of Amaretti biscuits from the supermarkets (the hard ones work best). Crush them, stir a little in just before serving and also top with the small biscuit crumbs.

Luxury and Volume! (Sounds like I'm taking about shampoo...) For something luxurious - towards the very end, once the stock has gone and the rice has cooked, add a generous teaspoon of butter and beat it very vigorously. You could also use cream. When ready to serve, add a ladleful or so of risotto in the bowl and smack the bottom of it! 

My hand looks so large here!

 Method & Finishing touches

I thought I made quite a good risotto before our Italian cooking class but there was something our chef was adamant about it! You know what...I didn't like her method and you won't like it either! I loved the pause of staying in front of the hob, adding a ladleful of stock at a time. She said this was not the way and it was completely the wrong way! Once I tried a bite of her risotto, I knew she was right. The trick is to make sure your flavoursome stock is boiling and add almost all of it in, all in one go! Just try it! But if you find at the end, if looks too thick, add 60ml or so hot stock and stir again.

A good risotto will only take up to 20 minutes to come together (obviously longer for preparation).

Toasting the rice - this is a really crucial step. In your pan, heat the rice, stirring constantly for about 3 minutes or so until the rice is hot and fragrant. If you don't smell it, keep toasting! (Otherwise....you may have a symptom for something else. Just saying).

Finally, make plenty so you can turn leftovers into super tasty arancini!

 If you make this, please let me know!

Love from Ruthie x

My Butternut Squash and Sage Risotto

Ingredients:

1 teaspoon butter

1 white onion, finely diced

3 large garlic cloves, crushed

250g Carnaroli rice

850ml stock (I used 3 teaspoons of Bouillon powder), boiling (plus extra vegetables for taste)

1 medium-large Butternut squash, cut into quarters

4 garlic cloves, to roast (skins on)

Handful of fresh sage leaves

Optional: soft goats cheese, to taste

40g pine nuts

-170g block of Parmesan/Veggie Hard Cheese (you may not need it all - this gets 'shared' across the risotto itself, making parmesan crisps and as topping).

Sea Salt, pepper to taste (I add smoked sea salt to this dish)

Method:

1. First, prepare vegetables and have everything else all measured out. Pre-heat your oven to 185 oC. Lay your prepared butternut squash on a tray, cut side up. Roasting time can vary but will be around 40 minutes. You can tell it is cooked by putting a fork through it and that it is starting to go nice and brown around the edges. Add garlic cloves 15 minutes before end of roasting time.

2. Meanwhile, boil the stock. Once your roasted vegetables are nearly done, prepare the risotto. In a large pan, melt the butter until fully melted and is bubbling. Add the onion and garlic until soft and translucent.

3. Once the onion is cooked, toast the rice for a good 3-5 minutes until hot and fragrant. Then add almost all of the stock, reserving a ladleful in case needed. Stir and then prepare other things, like pureed vegetables. Occasionally stir your risotto.

4. Once the squash has cooked, allow to cool for a few minutes. Then scoop it and place into a blender with the roasted garlic, fresh sage leaves (about 4-6 large leaves), salt and pepper and goats cheese if adding. Blitz until smooth and taste, adding herbs, pepper and cheese if needed.

5. Once you can see the risotto is nearly cooked, stir in the pureed vegetables and several tablespoons of grated parmesan. Taste, add more stock, cheese etc if needed.

6. Whilst the risotto is cooking, make the parmesan crisps/sage leaves/toasted pine nuts. Mix in freshly ground pepper into the grated cheese and prepare a flat tray with parchment paper. Use a teaspoon per disc. Oven bake for about 5-7 minutes until all melted and beginning to harden. Allow to cool so they crisp. Also, rub a little olive oil into some small sage leaves and roast on the tray until they harden. On a separate tray, roast the pine nuts for 7 minutes.

7. Add butter or cream if using, to the risotto, mix in pine nuts. Give your risotto a good stir with a wooden spoon (or even 'lift up' with a ladle).

8. Ladle into bowls, smacking the bowl before serving! Top with parmesan, amaretti if using, roasted sage and parmesan crisps. Serve and enjoy!

[asfeedin]

The Best Mother’s Day Gifts to Keep Isolated Moms in Good Spirits

When I was growing up, Mother’s Day celebrations always took place at my great uncle David’s house. We’d sit at a big round table, eating heavily buttered Lender’s bagels. The conversation was often over my head, which didn’t really matter because I’d escape as soon as possible to play my uncle’s ancient Frogger, pretty much the only video game I’ve ever played in my life.

This year, I find myself looking back on that time in black-and-white, so unattainable that I almost can’t believe it ever happened. I’d love to spend Mother’s Day sitting around the table with my family and eating wonderfully crappy bagels. But this year I’m in quarantine in Brooklyn, with my mom in Boston and my family spread out all over the country. Many of you, I’m sure, are feeling the same way, longing for the chance to hang with your mom but unable to do so.

It’s also likely that there are those of you who might be quarantined with your mom and wishing you could have a little more distance. So this year, whether you’re 100 miles or 100 paces apart, we have a few gifts in mind to make this difficult period in history a little more celebratory and comforting.

A few tips: If you’re in quarantine with your mom, try using this new equipment or enjoying these tasty snacks together. And if you’re apart, have a Zoom session to experiment in the kitchen with each other. Of course, it’s possible your mom relishes her time in the kitchen because it’s the only moment of alone time she gets in the day. So, in that case, give your gift. Then give the woman some privacy.

For Cooking and Baking

Tagine

A new piece of cooking equipment is a nice way to help Mom expand her repertoire. This beautiful tagine makes for an impressive cooking vessel and serving dish. Pair it with a printed-out (dare I say, laminated?) recipe for a flavorful North African stew for cozy nights in.

This particular tagine, which is handmade in Tunisia, comes in a few different colors, so you can select whichever one suits your mom’s preferred color palette. Better yet, pick one to match her kitchen, and she can keep it on display all year long.

Back to the full list

Rice Cooker

Whether it’s burned, gloopy, dry, or just plain glued to the pan, a bad batch of rice is a deeply disappointing experience. But a good rice cooker takes all guesswork out of the equation. The Cuckoo model shown here is our favorite for cooks who regularly purchase and eat lots of different rice varieties (you can see our other picks in our full rice cooker review). If that’s your mom, she’ll enjoy all of the custom presets the Cuckoo has to offer. What’s more, this machine has a small footprint, which will be appreciated by apartment and house moms alike.

Pick one of these up for her, and save her from disappointing-rice hell for the true gift that keeps on giving.

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Vitamix

Maybe Mom’s a smoothie person, or maybe she’s into milling her own flour (what with flour being out of stock these days, maybe we should all do this). For that, she’ll need a kick-ass blender. Our exhaustive testing of high-powered blending lands on the Vitamix as a go-to for blasting through everything from wheat berries to fibrous kale.

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Quality Wooden Cutting Board

Like the Vitamix, a quality wooden cutting board is an investment piece. While the price may be high, if you take care of this board, it will take care of you—and your knives.

For a really nice board, we look to The BoardSmith, a small, family-run company that makes all its boards by hand. Its maple end-grain board is thick, solid, and long-lasting (Daniel’s been using his for years!). It comes in a few different sizes and offers some customizations like a juice groove and feet.

If you’re worried about your mom handling the upkeep, we’ve got her covered. Just print out our cheat sheet for cutting board maintenance, and she’ll be good to go.

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Chef’s Knife

Like my mom, maybe yours has been using the same knives for years. To remedy that dull situation, grab her a new chef’s knife. You can go Japanese or Western—Western blades tend to be heavier and more curved than their Japanese counterparts—but these two took home the top prizes in our chef’s knife review—out of a whopping 27 candidates! They’ll revitalize your mom’s knife skills and make slicing and dicing much safer.

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Mortar and Pestle

If she’s all set on knives, I’d recommend a mortar and pestle. There’s a wide variety of styles and use cases. Sure, they’re ideal for grinding up sauces and pestos, but no matter what style you opt for, they’re guaranteed to help Mom work out some stress and anxiety, too. *Take that, quarantine!*

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Piping Tips

There’s lots to get for your mom if she’s into baking. If she already has the essentials, treat her to some decorative tools like piping tips. These large ones are perfect for piping out creamy Oreo filling and dollops of chocolate Swiss meringue buttercream onto cakes. The set comes with several different shapes like swirls and stars, so she can get as creative as she’d like.

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Marble Pastry Slab

This marble pastry slab isn’t just a pretty base. It’s a smooth and cool surface for rolling out buttery pie crusts, laminating dough, and even tempering chocolate. It’s also good-looking enough to act as a serving platter for all those baked goods. And what mom doesn’t love a multitasker?

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Scale

If your mom is just starting out on her baking adventures, she needs a good scale. We’ve said it time and again, but measuring cups aren’t accurate enough on their own. Sure, she should have some, but a scale is indispensable if she’s going to produce beautiful breads, pastries, and treats.

We especially love this pull-out scale from OXO because it’ll show measurements even if there’s a big bowl on top of it. And lord knows we’re into batch-baking right now. The bigger the bowl, the better.

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Baking Dish

This Staub baking dish is another multitasker that Mom will love. The “splurge winner” for our baking and casserole dish review, it’s nice and heavy, it’s oven-safe at up to a whopping 575°F (300°C), and with excellent heat retention, it’ll keep what she’s made hot longer than the average baking dish. With a four-quart capacity, it’s large enough to hold not just brownies but roasts and big, holiday-friendly casseroles.

Maybe instead of wrapping this one, make a huge Hasselback potato gratin, serve it, and tell her it’s all for her.

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Baking Steel

Maybe now’s the time to get Mom into pizza-making. (That’s what’s happening to us, anyway.) For better, faster pizza at home, pick her up a Baking Steel to get that crust extra-crispy. Upon trying his own, Kenji noticed that his New York–style pizza dough even got those traditional oven-charred spots and a super-crisp bottom that’s hard to achieve, even with a pizza stone.

The Baking Steel will also prove useful if Mom is into baking bread, since it can measurably improve the performance of her oven by adding thermal mass. This means it’ll keep her oven hotter, ensuring those loaves get a full rise.

In layman’s terms, a Baking Steel is a piece of kitchen badassery that anyone would love. Plus, it’s too heavy to return, so she’ll keep it forever no matter what.

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KitchenAid Pasta Roller Set

For homemade pasta and ramen noodles as good (if not better) than what you’ll find at restaurants, pick up a KitchenAid pasta roller that will attach right to her mixer. You can even print out our exhaustive walk-through of how to make fresh pasta from scratch. It’s more reliable than anyone else in the family.

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A Supportive Floor Mat

It might not seem critical, but having a supportive mat on the kitchen floor can make cooking (and dish-washing) much more comfortable for cooks of any age. These GelPro mats are nice and squishy, providing good support for feet and knees. Maybe it’s not glamorous, but it’s a gift she’ll appreciate after a long day in the kitchen.

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A Chic Apron

This linen apron from Etsy is as functional as it is good-looking. It has a big pocket for thermometers and tongs, and it doesn’t have annoying ties, which is perhaps its greatest appeal. Mom can just slip it on and get cooking.

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For the Home

Robot Vacuum

It’s an indisputable fact that the worst part of cooking is cleaning. That’s why this year we’ve added a good vacuum to the list. And not just any vacuum, but one that requires almost zero energy from your mom. It’s an iRobot Roomba. Plug this baby in, turn it on, and let it go. It’ll pick up all of those stray crumbs in the kitchen and living room. And if your mom is anything like me, she’ll name her robot vacuum, start to talk to it, and by the end of quarantine, she’ll have made a new, very helpful friend.

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Wine Glasses

While mom is sitting back and relaxing, letting the Roomba do the work, make sure she has everything she needs for a nice self-care session. That should start with a nice glass of wine. (Yes, the wine should be nice, but the glass should be, too!) These reasonably priced (for crystal) glasses from Riedel did exceptionally well in our tests, impressing professional sommeliers (and yes, the casual wine-drinkers among us) with their ability to capture the aroma of red, white, and bubbly wines.

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Otherland Candles

Pair that glass of wine with a nice candle, and you’ll really be in business. For candle-gifting these days, I’ve been using Otherland, a company founded by an old high school friend of mine. The candles smell wonderful, they’re handmade (and free of parabens and chemicals), and the packaging looks like a gift unto itself.

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Breville Espresso Machine

If your mom is an espresso drinker, help her sip in style with a fancy espresso machine. This is actually the machine we use in our office (not that we’ve been there in what feels like an eternity). It produces beautiful espresso, is easy to use, and can even whip up frothy milk! Sure, it costs a whole lot, but Mom’s worth it.

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Jono Pandolfi Espresso Cup

So maybe you won’t be splurging on that espresso machine, but you can still help her sip in style with a Jono Pandolfi espresso cup. These beautiful little cups are all handmade. Plus, they’re dishwasher-safe, which as far as I can tell, is the best gift anyone could ask for.

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Parlor Coffee Subscription

You could also treat your coffee-loving mom to a subscription from Parlor Coffee and support a small business in the process. They source their beans from all over the world, offering single blends and origins, plus weekly and monthly shipping.

Better yet, grab yourself a subscription as well, especially if it’s been hard finding coffee at the grocery store.

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Powerful Coffee Grinder

If you’re going to treat Mom to good coffee, make sure she has a good grinder to match. Baratza’s Virtuoso coffee grinder was a favorite in our review. The conical burr produces a wide range of grind sizes, the machine is solid (made from both metal and plastic), and the customer service is excellent, which is important when your caffeine intake is on the line.

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For Eating: The Sweet Edition

Beautiful Caramels

Our new features editor, Daniela, says that while pastry chef’s Susanna Yoon’s chocolates are some of the best in the country, her soft caramels are the sleeper hit. They come in rich flavors like raspberry, brown butter macadamia nut, sea salt, and salted peanut, and they’re available in 10- and 20-piece gift packs. Each luscious little caramel is individually wrapped in cellophane paper for a delicious little treat far more elegant and elevated than any supermarket brand.

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Raaka Chocolates

If you do want to go the chocolate route, pick up some Raaka chocolate bars. This trio pack comes with wild flavors like pink sea salt and bourbon cask–aged. What’s more, the wrappers are a piece of art themselves. They’ll make Mom’s chocolate break all the more glorious and exciting.

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Real-Deal Chocolate Hazelnut Spread

We’ve long championed this chocolate-hazelnut spread from our friends over at Gustiamo. It’s rich, luscious, and might just ruin the original. Is that a bad thing? Perhaps. But once Mom’s hooked, you can make sending her a jar of Gustiamo’s concoction a regular thing. Birthdays, holidays—send a jar, and you’ll be all set.

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Pistachio Brittle

This Iranian toffee from Persian Basket is flavored with saffron and cardamom. It’s nice and sweet, just like English toffee, and it’s topped with toasty pistachios. The buttery hunks are packaged in a lovely, colorful box—and the website says the toffee pairs well with wine. No mom could say no to that.

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Pistachio Spread

Our founder, Ed, is constantly praising Gustiamo’s pistachio spread (which we hope he shares with his wife when he has it!). While it’s a pricey everyday purchase, this pistachio spread makes for a very special gift, made with Italian pistachios and little else.

While you could obviously just dive in with a spoon, this rich treat would also taste excellent spread over your morning toast, smothered on a sticky bun, or drizzled over ice cream.

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Frog Hollow Citrus Basket

I suppose citrus would fall under the sweet category as well. If Mom always has lemon in her water or is constantly digging into grapefruits, get her a gift box from Frog Hollow Citrus. This farm has been practicing regenerative agriculture since your mom was in her early days. Giving her one of its boxes packed with citrus is an excellent way to send a little sunshine even in the depths of quarantine doldrums.

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Bergamot Marmalade

Of course, if she prefers that citrus on her toast, then add some bergamot marmalade to her Gustiamo order. For the uninitiated, bergamot is a citrus fruit that’s sort of a cross between bitter oranges and lemons. In other words, the perfect pairing to hot biscuits and English muffins.

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For Eating: The Savory Stuff

A Great Spice Mix

My love for this particular spice mix is undying. Filled with pink Himalayan sea salt, grains of paradise, shallots, garlic, and more, the World’s Fair Barbecue Rub is versatile and delicious. It transforms everything it touches, from eggs to steak to tomato sauce. Whenever I feel like a dish is just a little bit bland, I add a few sprinkles, and it turns the whole thing right around. Starting at $6.99, a bag or glass jar of this mix from The Spice House is an excellent, affordable, and useful gift for Mom. (She’s over tchotchkes and so are we.)

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A Spice Set

I happen to know some moms whose pantry is full of old spices that have basically lost all of their flavor and are now just dust particles. If this is your mom, consider getting her a new set of spices to revitalize her collection. We’re particularly enamored with this gift set from Burlap & Barrel, which has all of the essentials. As Daniel puts it, these spices are not just fresher than what you’ll find elsewhere, but they’re “er-er,” which is his way of saying that they’re “better in every way from the ho-hum stuff on supermarket shelves.” If that isn’t an endorsement, then I don’t know what is.

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Sichuan Peppercorns

Málà is that wonderful flavor you taste and feel when you’re eating Sichuan cuisine. And that hot and numbing sensation comes from Sichuan peppercorns. If you want the good stuff, look to Mala Market, a small company that imports all of its ingredients straight from China. Their Sichuan peppercorns will give your chili crisp more buzz—and will be your mom’s gateway into the wide world of Sichuan cooking.

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AeroGarden

Whether your mom has a green thumb or a black thumb, she’ll revel in an AeroGarden. Especially during this time of quarantine and limited grocery trips, having an AeroGarden is not only satisfying but useful. Without much effort at all, your mom could have all the herbs she could ever want growing just about anywhere in the house, regardless of her natural-light situation.

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Lots of Pasta

We cannot get enough pasta here at Serious Eats. (Did you even see Starch Madness?) While we’re perfectly happy eating pasta from supermarket brands, sometimes we like to splurge, and the splurge is almost always at Gustiamo, which imports Faella dried pasta from Italy. During Covid times, Gustiamo is offering five-pound bags of certain shapes, including penne. While mom is trying to stay home, there’s probably nothing better to gift her than a gigantic bag of pasta. The fact that it’s from Italy and is really, really delicious? Well, that’s just icing on the pasta cake.

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Meat From D’Artagnan

Now it’s time to talk meat. Our culinary team has long looked to D’Artagnan for specialty meats, like porcelet collar and duck. And when shelves at grocery stores are bare and you want to fill your freezer, D’Artagnan is a great place to look. While the steaks and specialty meats can be pricey, I’d look to the ground beef as a gift. Sure, it’s not sexy, but wait, what am I talking about? A good burger is definitely sexy.

If you’re quarantined with Mom and you decide to go the duck route, you’re in luck. We have all sorts of recipes from our duckstravaganza. Maybe go for a group project and dry-age your duck for the best duck breast either of you will have ever had.

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Pantry-Friendly ‘Nduja

You’ve also likely seen us talking a lot about ‘nduja lately. Why? It’s an affordable pantry ingredient that can amp up all sorts of dishes, from casual beans and greens to mac and cheese and even eggs. Better still, ‘nduja lasts for ages in the fridge, so Mom can take a scoop whenever the mood strikes.

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Tags: day, Gifts, Good, Isolated, moms, Mothers, Spirits

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[tauers-go-dutch]

Why Bristol?

I can’t really describe why I wanted to go to Bristol.  Being a beer geek, I quickly realized that the UK has really good craft beer- most everyone’s probably heard of BrewDog, but there is also Siren, Burning Sky, Magic Rock, Buxton, and Wild Beer, to just name a few.  As I kept trying new beers, I started paying attention to where they were brewed.  I noticed that Wild Beer, Arbor, Moor, Tiny Rebel, and others were from Bristol, or at least nearby.  Doing a bit of research, I saw there was also a Bristol Beer Week in October, where several of the neighboring breweries and bars team up to bring rare beers to the public. That, plus I had actually found that Bristol is a bit of a foodie town, I was sold- even if literally everyone asked me why I’d want to go to Bristol.

So we got into Bristol Friday evening after a bit a flight delay. We had an easy bus ride from the airport to our hotel, which was right by the main Temple Meads Station. After checking in, we had enough time for one drink.  We were only a fifteen minute walk from downtown, so we wandered down to Kongs of King Street. This student bar brought me back to my college days- with a ping pong table, arcade video games, blaring rock music, and a killer beer list.  Yes, even the killer beer list reminded me of college (I did go to school in Fort Collins). Despite the throwback, we definitely aren’t college kids anymore, so we called it early and got some sleep.

On Saturday, we had a food tour scheduled with the Bristol Food Tour, but it didn’t start until noon. So we strolled around and found some coffee at the Full Court Press. This small café really knew their coffee. There were several beans with different origins- Guatemala, Indonesia, Ethiopia. I went with a flat white with the Guatemalan origin bean that gave a raspberry chocolate flavor with earthy undertones- one of the best coffees I’ve ever had!  Mariah had the cold brew, which was also delicious. Even though we were going a food tour, I also had a cinnamon scone and stopped at another café for a quick mushroom and halloumi brekkie sandwich (again delicious). I underestimated the amount of food that would be on this food tour- skip breakfast if you go, the quality and quantity of food is truly epic. You will not leave famished.

It was a bit of a hike to get to the starting point in Stokes Croft, the hipster neighborhood of Bristol, but we met our guide, Anika, who was a Canadian who relocated to Bristol to work in the restaurant industry. Like I said, Bristol is a bit of a foodie city- I was excited.  Also, remember how literally everyone asked why we were going to Bristol?  That included the people who were also on the tour- they were all local Bristolians who wanted to see what the next best thing is to eat in their town. After the initial jabs at my American accent, they all were very welcoming and very pleasant to converse with over the next three hours.

Our tour started at The Parlour, a local ice cream shop that used to be a hair parlor (yes, I am American and will leave out the ‘u’ when it isn’t in the name) in the 70s. Three generations later, the same family that owned it in the 70s runs the show today. We got to sample as much as we want, but I truly recommend the cappuccino- it was divine. Next was Flour & Ash, a pizza parlor (see what I did there J) that was started by an ex-corporate banker who wanted to do something different- don’t we all. The pizza cannot be understated; we tried three of the ever-changing selection. I loved the mushroom, but the chorizo was top notch as was the vegan featuring smoked eggplant (no aubergines here). Our guide stopped to show us a Polish Church (read Catholic Church- not common in Protestant England) and shared with us baklava from Bristanbul (I love a good pun). It was good, if almost forgettable, among the other treats on the tour. Next was a café in a laundromat (really a good idea), that featured a drink that could not be named (it was butter beer- come at me JK). Honestly, it wasn’t for me- kinda tasted like eggnog without the alcohol. Meh. Mariah was even less thrilled.

You should always start the tour with ice cream

Mariah was disappointed to find that the Butterbeer from her beloved Harry Potter books tasted more like melted butter than the cream soda she’d imagined.

Always time for some baklava

We crossed the street to a local pub called The Pipe and Slippers.  We received a selection of four burgers, including the fried halloumi veggie burger.  Sidenote- I’d never heard of halloumi before moving to Europe, but the English love it. It is a stiff Turkish cheese that is delicious when grilled, but it can be excessive (such as when using it to replace meat in a burger). The fried chicken and chorizo (the English love chorizo, too) burgers were good, but I actually loved the seasonal Blood and Guts burger, which featured a slab of blood sausage. If you Google blood sausage, it’s easy to get turned off, but I promise it is good. The fries (not chips) are solid too. Oh, and don’t forget to grab a local brew from the bar.  

At this point I’m getting full, but we walked a little further while admiring the street art. Bristol has a vibrant street art community, probably most famously known as the home of Banksy.  Stokes Croft has ton on display, and I was loving it. Our next place was a brunch spot called Ceres that was started by a Melbourne chef, and it was amazing. Serious, each time I think I’ve found the best brunch, someone just raises the bar. The food in England gets a bad rap, but the brunch game is on point. We had a dish with maize pancakes with a perfectly poached egg, but the black rice porridge with coconut milk, mango, and lemon balm sealed the deal. That dish was epic, and worth the price of admission.

The amazing black rice pudding

Afterwards, our guide brought us to the Bear pit, which is an outdoor art venue where aspiring street artists and practice and display their work. We had a bit of chocolate from Zara’s Chocolates- I really enjoyed the mint chili crisp. Then we walked back to the downtown area, saw more stunning street art, and eventually made our way to St. Nicolas Market. There we found a gyoza restaurant called eatchu (not capitalized). It was started by some locals after living in Australia and studying under a Japanese chef, and the handcraft love and care that goes into the more than 500 gyozas sold each day really shows. Meanwhile, our guide went and brought us some delicious cakes from Ahh Toots- the Orange Chai was my favorite.  

In the Bear pit

Selfies are hard

So ended our tour, but we had plenty of other sites to see… but they’d have to wait until tomorrow because the sky opened up and the rain came down. Well, we just holed up in local brewery- Zerodegrees. These guys specialize in lagers, and they make some good ones. I enjoyed the slightly meltier Vienna lager, while Mariah enjoyed a black currant Berliner Weiss. Once the rain died down, we made our way to Wild Beer Co. I definitely recommend these guys if you’re looking for something different. They specialize in beer fermented with wild yeast, creating unique flavors, which can range from bone dry funk to juicy sour fruit. Maybe not always great, but definitely unique. We closed the night going to two fantastic beer bars, Small Bar and The Beer Emporium. Small Bar might have had a better tap list, but The Beer Emporium had a unique ambiance in an old underground cellar.  

The next day we finally saw more of the city, but not after heading to another great brunch spot, Brew (not going to lie, I seriously debated going back to Ceres). Brew held its own with solid poached eggs, bacon, and toast. So we made our way to the Clifton Bridge (the park to the right has a great view), and back to Cabot Tower. It is free to climb Cabot Tower, and there is a great view of the city. Afterwards, we had a ‘treat yourself’ moment at the Bluebird Tea Co. The people there were extremely friendly, and explained how the quaint little tea shop is rapidly expanding all over England- including just opening a store in London. Their teas are still house blended by the founder, who also creates cute puns to name the blends (serious, I think puns are a source of English pride). We bought the founder’s book, an Advent calendar, several bags of loose leaf tea, and a gift set or two for the holidays (can’t spoil who they’re for). We then saw a vintage Banksy (unfortunately splattered with blue paint). We fought the wind walking the Wapping Wharf, and got a burger at the local joint, Squeezed. The burger was good, but the fries were really tasty since they had a light dusting of both salt and sugar. We went back to the Wild Beer Co. (also at Wapping Wharf), and enjoyed a beer before getting on our afternoon flight home.

The famous Clifton Bridge

Mariah was in heaven 

Cabot Tower and the view from the top

A Banksy original, ‘Well Hung Lover”

Overall, Bristol was the least touristy place we’ve been so far, which was refreshing. Admittedly, it is a little sleepy, but there is enough culture, from the street art, to the food, to the beer, to justify a weekend trip. While we didn’t have enough time to do this, you can spend more time in the area by taking a quick train to Cardiff, the capital of Wales, Bath, home of the famous Roman ruins, and Stonehenge. Definitely keep this small city on your radar if touring through England!

Tot ziens for now.

[shannrussell-blog1]

A 4WD adventure with basic food prep facilities and limited food storage doesn’t mean you need to go without tasty meals. I’m not suggesting you serve up 3-course gourmet dinners every night, but there are plenty of ways that you can enjoy wholesome, tasty food at camp.

My trips usually take me to beautiful but isolated areas, the sort of place where at the very best you may be able to pick up some fruit or vegetables in a can… yuck! So in order to avoid bland gruel in a pot each night, I have come up with a number of tips to help you prepare quick, easy and tasty camp meals.

I attempt to ensure any meal on my meal plan meets at least two of these requirements:

Tasty

Nutritious

Easy to cook

Limited ingredients from the fridge

Quick to prepare

On top of this, the following tips are important for long camping and 4WDing trip?

Storage

Our Land Cruiser has a full drawer system in the rear along with a decent sized tub for food and a smaller tub for snacks. Any storage solution you use (food packaging included) needs to be of decent quality, as things do get bounced around in the back of a 4WD. Sometimes you can’t avoid glass containers, so pad them out with rubber, tea towels or anything that will absorb the shock.

Items that need cooling

A 12V fridge/freezer in the back of your 4WD makes a world of difference. If your budget doesn’t allow for this then an esky with ice will work for up to a week, which can be quite effective if you apply a few tricks of the trade. You can take fresh meat, have cold drinks and take more perishable items along with you. That said, fridge and freezer space becomes a premium, and you have to do everything you can to fit it all in.

Last year, we travelled for 5 weeks in the Kimberley and split our 55-litre Evakool fridge into a half freezer/half fridge. We managed to take 5 weeks worth of meat in the freezer and picked up fresh produce wherever it was available.

Rather than fresh milk we took about 35 litres of long life milk, as one bottle was running out, we would pop another one in the fridge to cool down.

Taste and nutrition

A tasty meal is a great way to finish a day of adventure, and nutritious food prepares your body for the next. The trick is to find meals that combine taste and nutrition with ease of preparation, preferably containing ingredients that require minimal cold storage. We have made everything from sushi to roast meals, chicken pesto pasta, BBQ’s and teriyaki chicken on our adventures.

Easy dish with plenty of colour. Pilbara, Western Australia.

Variety

You won’t be looking forward to a bowl of 2 minute noodles a few days in if that’s all you’ve packed for your trip, not to mention that they are pretty average for your health. Having variety means you’ll look forward to each meal, rather than it just being a means to an end.

Switching up what we eat when is worth considering too. If you don’t plan on leaving the campsite for the day, then it may be easier to prepare a big roast lunch during sunlight hours, and keep dinner simple so there is minimal pack up before departure the next day.

Longevity

Food with a long shelf life is your friend on a long 4WD trip… food with a long shelf life that does not require refrigeration is your best friend! Think UHT milk, tinned tuna, canned lentils & beans and pretty much anything that is dehydrated or preferably freeze dried.

Bread is a staple that makes food preparation pretty easy, there’s not much you can’t slap between a few slices to make a sandwich, but it just doesn’t last, especially in warmer regions. Any bread we take is consumed during the first few days for lunch, if we want more then we make it on the go, bread baked in a camp oven is pretty special.

Wraps are fantastic alternatives. They last for ages, taste good and can be used with a myriad of fillings. Turkish bread and pizza bases last well too.

Ease of cooking

I try and keep meal preparation to under 30 minutes. Food preparation space is likely to be limited in the campsite. If the meal requires more than 2 pots or pans, it’s too complicated!

You’ll find food tastes better when you are camping anyway, leave the 5-course degustation menu for an evening meal when you are at home!

Fresh seafood

If you can catch it, we are in. From delicious blue manna crabs to fish and crayfish, we eat a huge amount of seafood when travelling. This reduces the need to take as much meat, and you get to eat delicious, fresh seafood instead!

What can you do at home?

Preparation of your food at home will save you a massive amount of time and effort while you are on the road.

1. Repackage and marinate

One of the first things we do when preparing for a long 4WD trip is to remove the packaging and divide food up into the portions required for each meal. This also means you don’t have excess rubbish to deal with and you save on fridge space.

If a freezer is not an option, then vacuum sealing your meat makes it last substantially longer in a fridge. Most butchers will do this for free.

Any meat that is going to be marinated can be done at home before you freeze or vacuum seal it. The marinade has longer to be absorbed, and it’s one less messy job for the campsite!

2. Premix any dry ingredients

Where a meal requires a mix of spices or dried vegetables, combine them in a zip lock bag and label it before you leave. It’s so much easier to do this at home than out bush. And it’s easy to grab it from your food tub when it comes time to prepare your meal.

3. Cook in advance

We always cook a few meals prior to departure. Soup or the mince and sauce ready for a spaghetti bolognese are easy to prepare at home and even easier to warm up on the campfire.

Not a bad set up for dinner with family & friends. Holland Track in Western Australia.

Planning your meals

I hate the thought of being locked into cooking something that won’t satisfy my culinary cravings, so it’s important to allow for some flexibility in your meal plan. For a 3 week trip, we plan for 21 days of breakfasts, lunches and dinners. Plus a few extra meals and some emergency tinned rations. Each morning we consult our taste buds and make sure the ingredients for the chosen meal will be defrosted and made accessible for that night.

Breakfast

For breakfast, we try to keep it fast and simple, and will usually eat cereal or oats. If we have more time, we will do pancakes, bacon and eggs, fruit and custard or omelettes.

Lunch

Our midday meal is often bread or wraps, with salad, cheese and meat (ham, beef, salami or tuna). Our salad is cucumber, tomato, alfalfa sprouts and mayonnaise. Other options are a cup of noodles or soup, mee goreng, hamburgers or toasties and crackers.

Dinner

For dinner, you have a huge range of options; Soft tacos, roast beef, sushi, fish and chips (get a chip cutter!), stir-fry, nachos, steak, chicken katsu curry, chops and vegetables, hamburgers, satay chicken, a BBQ, spaghetti bolognese or anything else that tickles your fancy. We will have dessert a couple of times a week, which is usually fruit and custard, golden syrup dumplings, damper or scones.

What food do we take?

Here are some of the more common items found in our fridge and camp pantry.

Tinned food: Beetroot, sweet corn, baby corn, pineapple, mixed fruit, tuna, spaghetti, tomatoes, baked beans and corn.

Fresh produce: Cucumber, alfalfa sprouts, tomatoes, apples, oranges, onions, potatoes, carrots, pumpkin, snow peas and baby corn.

Snacks: Nuts, dried fruit, muesli bars, BBQ noodles, fruit.

All this food preparation can be daunting at first. But the more you do it the easier it gets, and the more adventurous you become. The smell and taste of a roast lamb or chicken curry cooked over an open fire is incredibly satisfying, especially when you have planned and prepared it yourself. Take the time to get it right and you’ll have a fantastic holiday.

Everyone seems to have their own camping food hack, what’s your secret to easy food preparation in the bush?

The post Meal Planning for Outback 4WD Adventures appeared first on Snowys Blog.

[greecechef4-blog]

Vegan Pumpkin Pie

Every Thanksgiving, I return to my life’s work of finding a pumpkin pie that I will passionately crave and enthusiastically devour, versus the way I’ve eaten pumpkin pie on Thanksgiving every year prior: apathetically out of inexplicable holiday obligation. Four tries and six cans of pumpkin later, I landed upon today’s recipe for Vegan Pumpkin Pie. It is not at all the pumpkin pie I expected to bake (or in this case, since the filling is raw, to not bake), but it is one I’d happily inhale every year at Thanksgiving and many days in between.

This recipe is sponsored by Bob’s Red Mill.

If you’ve been a reader of this blog for a while, you may be aware that my attitude towards pumpkin pie is…meh. Pumpkin Pecan Pie? YUM. Pumpkin Energy Balls? Absolutely. Pumpkin Sheet Cake? MORE PLZ. But pumpkin pie?

I try a slice of pumpkin pie every year just to see if it’s improved in the last 365 days, and every year, I’m disappointed by everything about it except for the whipped cream on top. Where is the flavor? Why all this holiday fuss?

Not this year. THIS is the year of Vegan Pumpkin Pie.

The easy (and, might I suggest, sane) route would have been to accept the fact that I don’t care for pumpkin pie and content myself with one of the other tantalizing seasonal pie options like apple or pecan.

But since when am I, the girl that went through six cans of pumpkin in succession, sane? Don’t answer that.

I can’t help wanting pumpkin pie on Thanksgiving. Even though I prefer a dozen other pies before pumpkin on any other day of the calendar year, deep down, I am a traditionalist. On Thanksgiving, I want pumpkin pie. It’s what you do.

As irony would have it, in my effort to create THE perfect classic pumpkin pie recipe, I landed on one that isn’t classic at all.

This Vegan Pumpkin Pie breaks every single Thanksgiving rule, save but one.

It’s healthy.

It’s naturally gluten free, dairy free, and, yes, vegan.

The filling contains NO SUGAR (meaning refined, added sugar).

Have I totally scared you off from making this raw vegan pie yet? I hope not, because this Vegan Pumpkin Pie does keep the most important Thanksgiving rule of all:

It is delicious.

As in, look up to the heavens, close your eyes slowly, eat your second piece right out of the pie dish delicious.

Let’s start with the crust. Like the Vegan Pumpkin Pie filling, it’s a bit of an outlaw. It’s also 10,000x easier than any pie crust you’ve ever made.

As I mentioned, this pumpkin pie is gluten free, a task I accomplished by making the pie crust out of almond flour instead of wheat flour. If you aren’t familiar with almond flour, it’s essentially finely ground blanched almonds. When you bake with it, your goods are naturally gluten and grain free, and you get all of the health benefits of almonds like Vitamin E, fiber, and protein. It’s very popular with those following Paleo, keto, and gluten-free diets, and while that might not include me, I still love to bake with it knowing the benefits it offers.

NOTE: You cannot just toss almond flour into a recipe developed for wheat flour and expect it to work, as the two have VERY different properties. Make sure you are using a recipe designed for almond flour (like this Paleo Pumpkin Bread!).

Almond flour can differ in quality and performance. I love Bob’s Red Mill Almond Flour. It’s sourced from the best-quality California almonds, their factory is meticulous about ensuring that all of their products that are labeled gluten free (like the almond flour) don’t get contaminated, and the performance is super consistent. Grain-free baking can be tricky, so that’s important.

Once you have your almond flour, the rest of the pie crust process is a breeze. Simply stir it together with a melted vegan buttery spread or coconut oil (or just regular melted butter if you don’t actually need the pie to be vegan), salt, and a bit of sugar. Press it into the pan and shape, no rolling required.

This almond flour pie crust tastes and bakes just like a giant almond flour shortbread cookie.

The vegan pie filling is just as easy as the crust. In the food processor, blend together dates, pumpkin puree, spices, and a bit of coconut oil. Scrape into the baked crust and let chill. That’s it!

Although this approach to pumpkin pie filling is less traditional, for those who need their pumpkin pie to be dairy free, I like that it eliminates the guess work. If you try to do a Libby’s vegan pumpkin pie by tweaking the original recipe, you’ll have to worry about questions like what can replace the eggs in pumpkin pie and if you can use almond milk instead of evaporated milk in pumpkin pie.

Even if you don’t need your pumpkin pie to be dairy free, this recipe is still worth making. It tastes rich and creamy, like a good pumpkin pie should, and it delivers on the decadence that Thanksgiving demands. The flavors and spices are much deeper than any other pumpkin pie recipe I’ve tried.

This Vegan Pumpkin Pie also passed one other major Thanksgiving test. Despite being satisfied after one slice, I couldn’t help but serve myself another!

How Long Does Vegan Pumpkin Pie Last?

Short answer: you can safely make this pie 1 day in advance if you plan to serve it for Thanksgiving or a similar special occasion.

Long(er) answer: I found this pie tasted great both the day it was made and the very next day. It was still definitely tasty a few days later, but I thought the spices lost some pizzazz, and the crust softened more than I would have wanted for a first impression.

Recommended Tools to Make Vegan Pumpkin Pie

Rich, creamy Vegan Pumpkin Pie. Made with dates, almond butter, and warm spices, this recipe is dairy free, egg free, and tastes like the classic!

Calories: 407 kcal

Author: Erin

For the Crust:

2 1/2 cups Bob’s Red Mill Almond Flour

1/4 cup granulated sugar

1/4 teaspoon kosher salt

6 tablespoons vegan butter substitute melted and cooled to room temperature (If you do not need the crust to be vegan, you can swap regular unsalted butter OR 4 tablespoons butter + 1 large egg.)

For the Pumpkin Pie Filling:

3 1/2 tablespoons coconut oil

10 medjool dates pitted

1 1/4 cups canned pumpkin or pumpkin puree*

1/2 cup plus 1 tablespoon creamy unsalted almond butter

1 1/4 teaspoons ground cinnamon

1/4 teaspoon ground ginger slightly heaped

1/4 teaspoon ground nutmeg

2 teaspoons pure vanilla extract

1/2 teaspoon maple extract

1/4 teaspoon kosher salt

For serving: lots of whipped coconut cream (or regular whipped cream if you don't need the pie to be dairy free)

Prepare the crust: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously coat a 9-inch pie plate with nonstick spray.

In a large bowl, stir together the almond flour, sugar, and salt. Pour in the melted butter. With a fork, stir until evenly moistened and combined. The mixture will seem dry and crumbly. As you mix, use the back of your fork to smush the more moist parts into the dry parts and vice versa, continuing until all of the almond flour is as evenly moistened as possible and you don’t have any completely dry bits remaining.

Transfer the mixture to the prepared dish, and with your fingers, press it along the bottom and up the sides into an even layer (I find the bottom of a clean measuring cup a very handy way to do this). If you'd like to flute the edges, build the crust up into an even, unfluted "mound" that circles the dish first, then use your thumb and fingers to crimp as desired. (You can also leave it unfluted or crimp with the tines of a fork.) With a fork, prick holes all over the bottom. Place in the oven and bake 10 minutes, then remove from the oven and shield the edges with foil or a pie crust shield. Return to the oven and bake 8 to 10 additional minutes, until light golden brown. Let cool.

While the crust cools, prepare the filling: Melt the coconut oil in a small microwave-safe bowl or a small saucepan. Set aside to cool slightly. Place the dates in the bowl of a food processor fitted with a steel blade and process until they turn into a sticky ball. Add the melted coconut oil, pumpkin, almond butter, cinnamon, ginger, nutmeg, vanilla extract, maple extract, and salt. Puree until smooth. This will take several minutes, and you may need to stop and scrape down the food processor a few times. You should have just a few small specks of dates remaining.

Scape the filling into the crust and smooth the top. Place in the refrigerator and let chill for at least 6 hours or overnight. Slice and serve!

*I know this is barely shy of a whole can of pumpkin, but do not be tempted to use it all or your filling will not set up completely (trust me). Stir that last bit into your next batch of oatmeal, a smoothie, or put it towards any of these pumpkin recipes.

Nutrition Facts

Vegan Pumpkin Pie

Amount Per Serving (1 slice (of 10))

Calories 407 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 2g 10%

Total Carbohydrates 39g 13%

Dietary Fiber 6g 24%

Sugars 29g

Protein 13g 26%

* Percent Daily Values are based on a 2000 calorie diet.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

posted in Christmas, Dairy Free, Desserts, Fall, Gluten Free, Healthy Sweet Treats, Naturally Sweetened, No Bake, Pies, Thanksgiving, Vegan, Vegetarian, Winter

Source: https://www.wellplated.com/vegan-pumpkin-pie/

[visiononion28-blog]

Vegan Pumpkin Pie

Every Thanksgiving, I return to my life’s work of finding a pumpkin pie that I will passionately crave and enthusiastically devour, versus the way I’ve eaten pumpkin pie on Thanksgiving every year prior: apathetically out of inexplicable holiday obligation. Four tries and six cans of pumpkin later, I landed upon today’s recipe for Vegan Pumpkin Pie. It is not at all the pumpkin pie I expected to bake (or in this case, since the filling is raw, to not bake), but it is one I’d happily inhale every year at Thanksgiving and many days in between.

This recipe is sponsored by Bob’s Red Mill.

If you’ve been a reader of this blog for a while, you may be aware that my attitude towards pumpkin pie is…meh. Pumpkin Pecan Pie? YUM. Pumpkin Energy Balls? Absolutely. Pumpkin Sheet Cake? MORE PLZ. But pumpkin pie?

I try a slice of pumpkin pie every year just to see if it’s improved in the last 365 days, and every year, I’m disappointed by everything about it except for the whipped cream on top. Where is the flavor? Why all this holiday fuss?

Not this year. THIS is the year of Vegan Pumpkin Pie.

The easy (and, might I suggest, sane) route would have been to accept the fact that I don’t care for pumpkin pie and content myself with one of the other tantalizing seasonal pie options like apple or pecan.

But since when am I, the girl that went through six cans of pumpkin in succession, sane? Don’t answer that.

I can’t help wanting pumpkin pie on Thanksgiving. Even though I prefer a dozen other pies before pumpkin on any other day of the calendar year, deep down, I am a traditionalist. On Thanksgiving, I want pumpkin pie. It’s what you do.

As irony would have it, in my effort to create THE perfect classic pumpkin pie recipe, I landed on one that isn’t classic at all.

This Vegan Pumpkin Pie breaks every single Thanksgiving rule, save but one.

It’s healthy.

It’s naturally gluten free, dairy free, and, yes, vegan.

The filling contains NO SUGAR (meaning refined, added sugar).

Have I totally scared you off from making this raw vegan pie yet? I hope not, because this Vegan Pumpkin Pie does keep the most important Thanksgiving rule of all:

It is delicious.

As in, look up to the heavens, close your eyes slowly, eat your second piece right out of the pie dish delicious.

Let’s start with the crust. Like the Vegan Pumpkin Pie filling, it’s a bit of an outlaw. It’s also 10,000x easier than any pie crust you’ve ever made.

As I mentioned, this pumpkin pie is gluten free, a task I accomplished by making the pie crust out of almond flour instead of wheat flour. If you aren’t familiar with almond flour, it’s essentially finely ground blanched almonds. When you bake with it, your goods are naturally gluten and grain free, and you get all of the health benefits of almonds like Vitamin E, fiber, and protein. It’s very popular with those following Paleo, keto, and gluten-free diets, and while that might not include me, I still love to bake with it knowing the benefits it offers.

NOTE: You cannot just toss almond flour into a recipe developed for wheat flour and expect it to work, as the two have VERY different properties. Make sure you are using a recipe designed for almond flour (like this Paleo Pumpkin Bread!).

Almond flour can differ in quality and performance. I love Bob’s Red Mill Almond Flour. It’s sourced from the best-quality California almonds, their factory is meticulous about ensuring that all of their products that are labeled gluten free (like the almond flour) don’t get contaminated, and the performance is super consistent. Grain-free baking can be tricky, so that’s important.

Once you have your almond flour, the rest of the pie crust process is a breeze. Simply stir it together with a melted vegan buttery spread or coconut oil (or just regular melted butter if you don’t actually need the pie to be vegan), salt, and a bit of sugar. Press it into the pan and shape, no rolling required.

This almond flour pie crust tastes and bakes just like a giant almond flour shortbread cookie.

The vegan pie filling is just as easy as the crust. In the food processor, blend together dates, pumpkin puree, spices, and a bit of coconut oil. Scrape into the baked crust and let chill. That’s it!

Although this approach to pumpkin pie filling is less traditional, for those who need their pumpkin pie to be dairy free, I like that it eliminates the guess work. If you try to do a Libby’s vegan pumpkin pie by tweaking the original recipe, you’ll have to worry about questions like what can replace the eggs in pumpkin pie and if you can use almond milk instead of evaporated milk in pumpkin pie.

Even if you don’t need your pumpkin pie to be dairy free, this recipe is still worth making. It tastes rich and creamy, like a good pumpkin pie should, and it delivers on the decadence that Thanksgiving demands. The flavors and spices are much deeper than any other pumpkin pie recipe I’ve tried.

This Vegan Pumpkin Pie also passed one other major Thanksgiving test. Despite being satisfied after one slice, I couldn’t help but serve myself another!

How Long Does Vegan Pumpkin Pie Last?

Short answer: you can safely make this pie 1 day in advance if you plan to serve it for Thanksgiving or a similar special occasion.

Long(er) answer: I found this pie tasted great both the day it was made and the very next day. It was still definitely tasty a few days later, but I thought the spices lost some pizzazz, and the crust softened more than I would have wanted for a first impression.

Recommended Tools to Make Vegan Pumpkin Pie

Rich, creamy Vegan Pumpkin Pie. Made with dates, almond butter, and warm spices, this recipe is dairy free, egg free, and tastes like the classic!

Calories: 407 kcal

Author: Erin

For the Crust:

2 1/2 cups Bob’s Red Mill Almond Flour

1/4 cup granulated sugar

1/4 teaspoon kosher salt

6 tablespoons vegan butter substitute melted and cooled to room temperature (If you do not need the crust to be vegan, you can swap regular unsalted butter OR 4 tablespoons butter + 1 large egg.)

For the Pumpkin Pie Filling:

3 1/2 tablespoons coconut oil

10 medjool dates pitted

1 1/4 cups canned pumpkin or pumpkin puree*

1/2 cup plus 1 tablespoon creamy unsalted almond butter

1 1/4 teaspoons ground cinnamon

1/4 teaspoon ground ginger slightly heaped

1/4 teaspoon ground nutmeg

2 teaspoons pure vanilla extract

1/2 teaspoon maple extract

1/4 teaspoon kosher salt

For serving: lots of whipped coconut cream (or regular whipped cream if you don't need the pie to be dairy free)

Prepare the crust: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously coat a 9-inch pie plate with nonstick spray.

In a large bowl, stir together the almond flour, sugar, and salt. Pour in the melted butter. With a fork, stir until evenly moistened and combined. The mixture will seem dry and crumbly. As you mix, use the back of your fork to smush the more moist parts into the dry parts and vice versa, continuing until all of the almond flour is as evenly moistened as possible and you don’t have any completely dry bits remaining.

Transfer the mixture to the prepared dish, and with your fingers, press it along the bottom and up the sides into an even layer (I find the bottom of a clean measuring cup a very handy way to do this). If you'd like to flute the edges, build the crust up into an even, unfluted "mound" that circles the dish first, then use your thumb and fingers to crimp as desired. (You can also leave it unfluted or crimp with the tines of a fork.) With a fork, prick holes all over the bottom. Place in the oven and bake 10 minutes, then remove from the oven and shield the edges with foil or a pie crust shield. Return to the oven and bake 8 to 10 additional minutes, until light golden brown. Let cool.

While the crust cools, prepare the filling: Melt the coconut oil in a small microwave-safe bowl or a small saucepan. Set aside to cool slightly. Place the dates in the bowl of a food processor fitted with a steel blade and process until they turn into a sticky ball. Add the melted coconut oil, pumpkin, almond butter, cinnamon, ginger, nutmeg, vanilla extract, maple extract, and salt. Puree until smooth. This will take several minutes, and you may need to stop and scrape down the food processor a few times. You should have just a few small specks of dates remaining.

Scape the filling into the crust and smooth the top. Place in the refrigerator and let chill for at least 6 hours or overnight. Slice and serve!

*I know this is barely shy of a whole can of pumpkin, but do not be tempted to use it all or your filling will not set up completely (trust me). Stir that last bit into your next batch of oatmeal, a smoothie, or put it towards any of these pumpkin recipes.

Nutrition Facts

Vegan Pumpkin Pie

Amount Per Serving (1 slice (of 10))

Calories 407 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 2g 10%

Total Carbohydrates 39g 13%

Dietary Fiber 6g 24%

Sugars 29g

Protein 13g 26%

* Percent Daily Values are based on a 2000 calorie diet.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

posted in Christmas, Dairy Free, Desserts, Fall, Gluten Free, Healthy Sweet Treats, Naturally Sweetened, No Bake, Pies, Thanksgiving, Vegan, Vegetarian, Winter

Source: https://www.wellplated.com/vegan-pumpkin-pie/

[virginiaovers]

Sailing for Exotic Cuisines Around the World

When it’s finally high time to take a well-deserved holiday and treat yourself and loved ones to a magical retreat, there is no better way to do it than to sail across the world. The feeling of casting sails in the open waters leaving behind the incessant turmoil of city life is simply liberating. The sights in major destinations will leave you lost for words, and sailing for exotic cuisines will enrich your life with great taste. Nautal boat rental lets you have a carefree holiday experience with its range of luxury yachts and sailboats at a discounted price that is too good to miss.

There are countless beautiful destinations all over the world that will snatch the breath right from your lungs and Nautal makes it possible for you to explore the best of them. From the medieval city architecture in Croatia, vibrant nightlife in Ibiza, world-class restaurants in the Amalfi coast or turquoise waters and sandy beaches in the Whitsunday Islands, the world is indeed a glorious place to behold.

A Foodie Odyssey of a Lifetime

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  Una publicación compartida de Nautal | Smart Sailing (@nautal) el 3 Ene, 2019 a las 10:40 PST

The best thing about traveling is experiencing unique cultures and the best local cuisines. Picture yourself enjoying a plateful of Lamb Kleftiko, and Loukoumades drizzled with honey on the deck of a Bavaria Yachtbau off the coast of Sporades, Greece. Embark on a wine tasting expedition in different islands in a luxurious Bali 4.0. Or seek an isolated spot for a water sporting fun day with your loved ones. Whatever you can envision for a dream vacation, Nautal can actualize it in all the renown sailing destinations of the world.

In most port towns, docking your rental boat by a restaurant is as normal as parking an SUV in a parking lot. Many enthusiasts of culinary traveling will attest to the fact that the menu always gets better when traveling by boat. Port towns in history always get the first access to foreign spices, exotic foods, fruits and other ingredients from merchants who travel far and wide congregating the best products. Port towns have been innovating and developing different fusions of cuisines for centuries now. Plus chefs in these parts do their best work as the money is always motivating from all the sailors looking for a tasty meal.

Food Fanatics’ Favorite Sailing Destinations

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  Una publicación compartida de Amalfi Coast Italy (@amalficoast_italy) el 2 Dic, 2018 a las 11:06 PST

Cultural places with dainty fresh ingredients and exquisite wines bring a twist to the senses of avid food travelers. Today you can visit old vineyards that are owned by prominent families and taste home cooked delicacies in classical ristorantis in the most breathtaking sailing destinations.

In Europe, do not miss a chance to get a boat rental and sail to Italy or Croatia. There, take a sip of the drink made by some of the best wine producers in the world. In the Amalfi Coast indulge in a quest to sample the best anchovies in the world. You can always bring a full bottle of limoncello on deck and set the right mood for romance as you sail into the sunset.

In the sensational Caribbean, Anguilla is the Mecca of fine wine and dining. It has over 100 world class restaurants, which draws out only top chefs. Your palate will have a field day as the native cuisine is derived from the best gastronomic practices of Spanish, African, English, and French culture. Cochinita Pibil is a fulfilling Yucatan dish in Cancun offered in many local restaurants in a long list of sumptuous local foods. Nautal will always make it easy to access these and more places for an awesome international foodie experience.

Choosing the Best Boat Rental in your Esteemed Food Travels

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  Una publicación compartida de Sarita Narang (@eat0nrepeat) el 21 Ago, 2018 a las 4:22 PDT

Nautal lets you travel the world without denting your finances. Cutting edge boat rental is a competitive trade, but we manage to stay ahead always by providing amazing boat rental packages that are cost effective. Get up to 40% discount on special boats accessible in our secure online platform. Book an exclusive Gulet and throw a party on its spacious deck or rent a large Catamaran yacht to sail in style. We have thousands of rental boats at your discretion, and the terms for rental are incredible. Moreover, we provide a skipper or a sailing crew to cater to your every need. Nonetheless, you can also have the freedom to navigate on your own terms with the right certificates and licenses.

Conclusion    

To make the most of your trip, a planned itinerary will help you cover more ground. The sights and sounds on the dry land are breathtaking. But exploring renowned destinations while sailing for exotic cuisines tops it all. This way you cover multiple islands and islets on extensive coastlines making an adventure of a lifetime. Plan a trip and book with us today to experience the world in a manner that will levitate your heart and soul with the best flavors of the world.

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