Month: January 2020

Back In the U.S. of A

The ordeal of travel when there is a concern for your health was the anxiety I was dealing with – Tuesday night when I stayed up all night, thinking about the 11 flight from London Heathrow to San Francisco International airport where I would land upon the hub of airlines inbound from Asia – where the recent Coronavirus is wreaking havoc in the continent and beyond. Landing in San Francisco was an eye-opening experience as I saw traveler after traveler wearing masks and gloves to help ward off contact with those who made their way from Asia-inbound flights.  Would it have been safer to not have flights leaving the continent? was the first thing that popped into my mind while I walked angry through the corridors, and then I queued up in the customs line for over an hour, along with so many travelers in masks, and my anxiety grew deeper, to the point I found myself hyperventilating about all the other ways I might contract the virus, past the airport. Have you ever been …

Food: Tuscan Beef and Lentil Soup

I miss my kitchen while in England or perhaps just the cooking. My grandmother used to say while I watched her extensive meal preps over the summers I spent with her in Montreal, the best meals are the ones you make in your own kitchen. So with that in mind, I am gathering up recipes, and preparing my grocery list for a dozen recipe I want try out this week. First up, Tuscan Beef and Lentil soup. SOUP 1-2 Tbsp neutral oil (such as avocado oil) 1/2 large white or yellow onion, diced 1/2 tsp each sea salt and black pepper, DIVIDED plus more to taste 6 cloves garlic, minced 1/4 tsp red pepper flake (omit for less heat) 1 lb. ground beef or bison (grass-fed, organic, pasture-raised whenever possible // if vegan, omit and double amount of beans listed below) 3 Tbsp tomato paste (plus more to taste) 1 15-oz can diced tomatoes (with salt, add with juices) 1 quart chicken broth (or sub beef // sub vegetable broth if vegan // 1 quart = 4 cups) 1 Tbsp dried basil (or sub fresh to taste) 1 Tbsp dried oregano (or sub fresh to taste) 1 15-oz can white beans or lentils*, slightly drained (double amount if …

Travel: Stories Behind The Destinations

I normally do much research about a destination I would be traveling to. Past all the tourist spots, I want to know about the culture, traditions or customs, architecture influence and decor, to authentic in cuisine, and social behaviors. So when I am standing just outside an airport, a train station or a ferry dock, I am ready to fully immerse myself. Do you travel this way? If so, you might appreciate these stories behind some interesting destinations…

No Plans But To Ponder This Saturday Morning

It’s the year of the rat, I discovered while ‘still jet-lagged’ laying in bed at 2:30 in the morning in England, with my eyes wide-open, thumbing through Instagram, searching for inspiration. I was born in the year of the rat, so naturally I had to revisit understanding the characteristics of this creature, not for any particular reason but for mere curiosity.  The below are the exurbs from here and here  Rats are clever, quick thinkers; successful, but content with living a quiet and peaceful life – was a lead to the description here, which of course resonated with me 😉 Optimistic and energetic, people born in the Rat year are likable by all. They are sensitive to other’s emotions but are stubborn with your opinion. Their personality is kind, but due to weak communication skills, their words may seem impolite and rude. – naturally I need to tweak ‘weak’ and insert ‘straight-forwardness’  Women born in the Rat year are the traditional women. They love keeping things organized and place great value on the family. Everything is …

England Travel Continues

One of the things I miss the most while on the road, is making a home cooked meal. Even though that’s the case,  I still am intrigued by the many helpful hints or suggestions for cooking and recipes. Do you have cooking secrets you wish to share? Are you more of a traditional cook or one who prefers a slow-cooker {featured image – recipe to the lemoniest roast chicken}

Travel: Planning Where To Stay

Considering 2020 I’ve claimed as the year of travel – I’ve done much research on where I would stay during my travels. I’ve considered villas in Tuscany, Resorts along the Riviera, castles throughout U.K. and country estates in the French wine region. Now, I am adding this list of best European apartments to rent to my bucket list of places I would stay.

In England For A Couple of Weeks

Although in England for business for two weeks, I am also hoping to get a chance to play tourist in a country I consider my second home for so many reasons. But in case I don’t get a chance to see outside of a working environment, and report back on whatever discoveries I’ve made along the way, I promise I will stay in touch. My favorite reference this week  “you’re either in or you are out.” I wonder if I’ll have a chance to visit some of the best restaurants in London from this list Or a bar or two or three from the best bars in London 2020 U.K. best festivals for 2020 – I’ve emailed to family living in England, hoping to experience some of them Sustainable is the word for 2020 – and so are these shops in London to add to your list, in case you plan a trip out this way.   Finally, Love this article about – How to Sustainable Travel in 2020

Food: Dinner Tonight – Spicy Peanut Soup

Soup is in order – considering the crazy cold, stormy weather in my neck of the woods. The interesting thing about this soup is that in is made with Halloumi cheese? Are you familiar with Halloumi cheese, if not, consider adding it to any salad,  in soup or grilled, just by itself.  In this case, instead of diced chicken, added the cheese to this spicy peanut soup INGREDIENTS 2 tablespoons sesame or extra olive oil 2 small shallots, chopped 2 cloves garlic, minced or grated 3 tablespoons Thai red curry paste 4 cups vegetable broth 1/3 cup creamy peanut butter 1 (14 ounce) can unsweetened coconut milk 2 tablespoons low sodium soy sauce 1 medium sweet potato, peeled and cubed (about 2 cups) 1 bunch Tuscan kale, chopped 1/2 cup fresh cilantro, chopped 8 ounces halloumi cheese, cubed 2 tablespoons sesame seeds fresh limes and chopped peanuts, for serving  {more}