For the love of cuisine, crafting and cocktails

The mysterious seaside gem of Eastern Europe has always been on my list, but I never thought I’d get there. To my pleasant surprise, I got to spend a week in beautiful Croatia swimming, kayaking, hiking and eating my way through Dubrovnik, Lopud Island and Cavtat. What an unforgettable trip and equally unforgettable cuisine.

The cuisine is seafood heavy and the taste is shockingly rich due to the salt content and cleanliness of the Adriatic Sea. They have the most fantastic wood-fired pizza and homemade pasta (Fusi) perhaps because it’s right across the pond from Italy. The meat (which I did not have) also seems splendid and highlighted traditionally in the form of stews (Pasticada) with beef and lamb. Perhaps the best meal I had in Croatia was a traditional seafood buzaru. Buzaru actually means stew and can also take the form of buzara, buzzara and bouzzara. Yes, it’s confusing but it boils down to a simple fact: it’s freaking delicious. For anyone who truly loves cioppino, this is for you- Dalmatian style.

Traditionally, buzaru is made with what Croatians call skampi which are like massive prawns but bigger, better and sweeter (longostines would be the closest) or dagnje (mussels). The dish I had was at a fine restaurant called Obala on the main “road” in Otok Lopud. For 360 kuna (approximately $54 USD), I received a piping hot stockpot (literally a stockpot) full of lobster, mussels, scampi, prawns, oysters and mussels simmered in a very rich tomato, wine, garlic and cognac sauce. This may very well have been in the top 3 dishes of my lifetime thus far...

Below is a recipe from Saveur. You can use longoustines which will be the closest to scampi; you can also do a variety of shellfish to your liking. In any event, you’re sure to enjoy it- just don’t forget a nice wine and some crusty bread. If you de-shell the seafood, I won’t forgive you, ever.

Ingredients              

1⁄3 cup olive oil            

1⁄4 cup bread crumbs           

8 cloves garlic, minced           

1⁄2  small yellow onion, minced          

 3 tbsp. cognac or brandy            

3⁄4 cup dry white wine           

2 tbsp. tomato paste           

1  (15-oz.) can whole peeled tomatoes, puréed             

Kosher salt and freshly ground black pepper, to taste           

1 1⁄2 lb. raw, unpeeled langoustines or shrimp, heads on           

1 tbsp. minced parsley           

2 tsp. fresh lemon juice             

Country bread, for serving        

Instructions             

Having organized a small Team meeting in beautiful Portsmouth for the eclectic variety of shops, restaurants and small-town, fishery feel of quintessential New England, we certainly got our fill. For lunch, we were ready for a bit of spunk and randomly stumbled upon this place- The Friendly Toast and thought to myself, “oh, that’s such a cute name.”

Cute as it was, The Friendly Toast definitely served up something interesting to the eye from the moment you walked in. If you’re bored (nearly impossible in Portsmouth), come here. The eccentric decor, bright colors, amazing music (Heart, Genesis, Foreigner, etc) will keep you occupied as will the various “Chinchilla farm” signs and truly vintage diner furniture. I loved it. I especially loved that they’re open until 2AM apparently (weekends only, maybe) and that they had...drum roll please...MAKE YOUR OWN BLOODY MARY AND MIMOSAS with an awesome variety of concoctions you could choose from (vegan included). Personally, I loved that my menu was vandalized. They must have known I was coming. Personalized cocktails alone means that I’ll be returning, maybe today! Hopefully, I’ll get the “eat shit” sheet.

The food was pretty good. The menu was huge so no matter what you are in the mood for this is the spot. If you’re vegan or vegetarian, you will not be left out so truly, I think this place is literally “friendly” to everyone’s tastes. The service was really good also and everyone was very nice. We split sweet potato fries which were what one would expect minus the fact that the portion was small (aren’t we in America?). The buffalo chicken dip was pretty good, although it was my first time having it. Normally, I’m not a fan of that type of stuff, but it wasn’t bad! For my entree, I got the “taco party” which consisted of 3 small soft-shelled tacos full of various delicious things and sauces and a “pick your own protein.” I asked to do two grilled chicken and one falafel, but the server rejected my request (totally weird. I don’t get that...there’s 3 separate tacos...) so I chose all grilled chicken. Lunch was really tasty, but the best part of that dish was the corn salsa. Holy crap, it’s crack and next time I go, whatever I order, I’m requesting they smother it with corn.

I am always researching travel tips, especially for those long-haul flights as I typically have at least 2 to 3 per year and they can be quite brutal. Long flights have been shown to cause DVT (deep vein thrombosis), headaches, dehydration, muscle cramping, sleep deprivation, anxiety, bloating...the list goes on. I’ve learned the hard way that it’s best to be prepared and there’s some steps one can take to make the trip more enjoyable and well, slightly less taxing especially if seated in economy.

Why did I mention Lady Gaga? Well, according to this website she was wearing something not only horrifying but downright hazardous to her health on a transatlantic flight which nearly caused a dreaded DVT. Let’s all learn from Lady Gaga, an outfit of tape and stilettos isn’t really advisable for travel (haha).

So, what should you avoid wearing on planes? Here’s five tips from this awesome website:

Tight, restrictive clothing (your skin and body needs to breathe!)

High heeled shoes (they’re restrictive and not good for emergencies)

Perfume, or cologne (on planes, odors are intensified)

Offensive t-shirts (yup, you can get thrown off the flight!)

Warm weather, or summer clothing (planes are often freezing!)

So what are chia seeds? They’re seeds from a plant of the mint family, Salvia Hispanica which is native to South America. These tiny seeds are jam-packed with nutrients and you can really get creative how you implement them into your diet. Personally, I love the basic pudding but I do throw them into most things at this point, particularly on my avocado toast. Here’s some nutritional facts:

A 1 ounce (28 grams, or 2 Tbs.) serving of chia seeds contains:

Fiber: 11 grams.

Protein: 4 grams.

Fat: 9 grams (5 of which are Omega-3s).

Calcium: 18% of the RDA.

Manganese: 30% of the RDA.

Magnesium: 30% of the RDA.

Phosphorus: 27% of the RDA.

They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

Here is my basic recipe for vanilla chia seed pudding that I have compiled from others I’ve been trying. Mind you, I’ve stopped measuring the vanilla and honey so strictly but you get the gist! This pudding is a great base to make a creation of your very own consisting of various fruits, seeds, nuts, cocoa, cocoa nibs, sea salt, avocado, the list goes on! I really love berries, sweetened cashew cream (recipe coming soon!), raw almonds and raw pumpkin seeds.

Ingredients:

1/4+ C black chia seeds

1 C vanilla almond milk

1/4 tsp. Moroccan vanilla extract (optional)

1 tsp. organic honey (preferably raw)... some vegans are anti honey, you decide what sweetener you’d like.

Fruit of your choice

It was Justin’s first time to Hawai’i and as our lives are so hectic during the week, we really were seeking something more quiet, different from the norm and a vacation that was knee-deep in natural surroundings. It was important to me that he saw the ‘real Hawai’i’ and be surrounded by locals so that he got a more authentic experience. Thanks to Airbnb, the ‘North Shore Eco Hideaway’ nestled away on a former sugar cane plantation gave us just what we needed.

If you’re interested in booking this, or learning more about this property, click here. I can certainly promise you that you will not be disappointed.

Just a few stairs up onto the lanai, you enter a comfortable and roomy outdoor kitchen with comes complete with everything you’ll need, including a full size refridgertor, an adorable camping stove and all pots and pans including dinnerware. There is a small dining set that can sit 4 minimum which is completely covered so protect you and your belongings from any rain (it’s Hawai’i, it’s wet). Sylvan (the host) is fantastic and she left us a bowl of fruits picked from the property (and yes, you can pick them during your stay!) as well as the most gorgeous tropical flower arrangement also from the property! Pretty welcoming, huh?! On the property is also a pet chicken, her name is Blackie but we named her Esther because she responded to it (haha). Below is a photo of her sweet little house. There is also composting on the property.

There is a thick zipper which allows entry to the elevated and extremely comfortable safari tent that has more than enough room to accommodate two people. There is a HEAVENLY queen sized bed which I miss dearly, a futon, a bench, some book shelves, lighting and a chair to relax on. There’s also many windows which you can open to allow for fresh air, or close at your leisure. Through another zipper door, you’ll enter an attached container bathroom with full plumbing, a small portable water heater and yes, a working shower and claw foot bathtub. Needless to say, this is eco-friendly glamping at it’s best!

I will definitely, without question book Adam and Sylvan’s North Shore Eco Hideaway again, repeatably. They provide so many nice amenities including welcome flowers and fruit, towels and snorkeling equipment, too! If you need anything else, they are happy to help. I highly suggest booking this property, or one like it instead of doing the same old-same old hotel.

Healthy food can taste good, too. Skip the high fat (butter, cheese and cream) and use healthier, low-fat options such as:

aromatics (ginger, garlic, onions, scallions, shallots)

mustard

horseradish

citrus zest and juice

salsa, hot sauce

chiles (fresh, dried, or pickled)

capers and pickled vegetables

dried spices (cayenne pepper, chili powder, cumin, cinnamon, etc.)

fresh, or dried herbs (thyme, oregano, basil, rosemary, dill, etc.)

This DIY doesn’t really require much instruction because it’s super simple, really fun and thankfully dries really quickly! What you’ll need: Terra cotta pots Paint brush(es) Acrylic and/or outdoor paints Protected surface

Choose any size clay planters you’d like, I did the 3″ diameters which I bought from Michaels for $1.29/piece just be sure to check them as some can be cracked on the shelf. For paint, I used Martha Stewart acrylic satin finish paints as well as Patio Paint Outdoor by DecoArt which you can also buy at Michaels. The DecoArt paint was especially super easy to apply and got amazing coverage. In both cases, I did have to apply two coats with air drying in between.

Oh my God. Ok, besides the service being a little slow at first and having to ask to receive (the apparently not complimentary) papad, this place was AWESOME. I am so grateful there is solid Indian food within a few miles of the house in what feels like one of the “whitest” states in the U.S.A. We don’t have as much ethnic diversity in NH as I am used to (being from Rochester, NY) but that being said, we really have some kick ass ethnic food. This place is no exception. The food here was really, really good.

Accommodations: 9 Service: 8 Comfy bed rating: 7

Because I’m super lazy, especially during work trips, I usually choose the closest hotel possible which reasonable accommodations. For me, that typically means some Marriott; however, NJ (in my experience) is such a darn mess that I literally wanted to no more than 2mi away because traffic is awful anywhere remotely near Newark and NYC and I like to sleep in as much as possible.

Randomly, I found the Kenilworth Inn as an option on my companies travel agent site and it did not disappoint. Apparently, I did get the last room available which can mean, “the gimp room” on occasion so I was a bit skeptical. The staff were super friendly and the inn was a renovated motel from a long time back that felt really welcoming, very “fresh” and actually pretty neat- it looked like a little gem you’d find in a big city and not directly off of an interstate off-ramp. Instantly, the 6 hour drive (which was supposed to be 4.5 hours) felt a bit worth it to stay in somewhere new and kind of exciting from the usual cookie cutter Courtyard.

Well, about that “gimp room” phenomenon- there were a ton of shavings in the sink from an electric razor. On my way to dinner I promptly told the manager and when I returned, it was like it never happened. No biggie, things get overlooked. The hotel was so cute I didn’t care. Later that evening, I was washing my face and noticed the sink wouldn’t drain properly- ah ha! That was it. The sink just needed some attention so I left housekeeping a note and I imagine they’ve taken care of it by now.

The rooms were nicely appointed, trendy and fun; the bed was really comfortable. Not at first, it felt hard and similar to a bed one would find in Japan, but as the minutes passed it grew on me (or I grew into it) and I never wanted to get out. In fact, I slept in an extra 30 minutes.

This little boutique hotel was well worth my stay- perfectly close to various stores, a gas station, the Garden State Pkwy and a number of restaurants (especially La Griglia Seafood Grill and Wine Bar- but that’s a different post...freaking DELICIOUS). There’s a very nice little bar off the lobby which has a NYC lounge feel that is nice should one want a drink after work, or his travels. I think that whenever I am in the area, the Kenilworth Inn will definitely be the hotel. I highly recommend it! Plus, it’s less than 30mins from NYC!

Everyone loves a good eggs bennie (I know I do!) so here are some ideas to create modern, flavorful twists on a breakfast favourite!

Maple ham and asparagus (shown)

Lobster meat and asparagus (my boyfriend’s requested Valentine’s breakfast)

Oscar style! (lump crab meat and roasted asparagus)

Crab, or ham meat and avocado

Avocado, tomato and red onion

Crab meat or a mild, poached white fish with braised spinach

Herb turkey breast with braised spinach and provolone

Crab meat with sauteed, garlic spinach and creamy feta

Roasted tomato with breadcrumbs and graded parmesan

...the ideas are endless!

Nothing beats a good meatball, garden veggies and a dollop of creamy, white cheese topped with your own fragrant, leafy green basil. Cutting into a ball of burrata like a lava flow of fatty goodness consisting of purely fresh mozzarella and whole cream. If you haven’t had it, you haven’t lived (simply put).

I don’t have a recipe for my meatballs, I just do it by smell but here’s what I put into them. Sometimes I have pasta, but really, I’ll just take meatballs with a caprese!

Ingredients:

Ground beef, pork and veal

2 eggs (or 1 depending)

Minced onion

Minced garlic

Italian seasoned breadcrumbs

Lots of garlic powder

Hungarian paprika

Black and white pepper

Sea salt

Over medium/high heat in a pan (I use a Dansk Kobenstyle) with canola oil (better for you when frying than olive oil), space meatballs and cook, rotating every couple of minutes. Cool and serve!

Ingredients

1.5 C all-purpose flour

½ C white granulated sugar

½ C light brown sugar

1 tsp. ground cinnamon

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 egg

1 C mashed ripe bananas (I usually add more)

1 C grated/shredded zucchini (dry it for a little on paper towels)

½ C unsweetened apple sauce

½ tsp. Moroccan vanilla extract (I buy mine at Homegoods)

Steps:

1.       Preheat oven to 325 degrees F.

2.       In large bowl, mix ingredients 1 – 6.

3.       In smaller bowl, beat eggs, oil, bananas and extracts.

4.       Combine in large bowl.

5.       Fold in zucchini.

6.       Pour in greased and floured loaf pan (mine is standard size). Bake at 325F 40 – 45 mins, or until toothpick in center comes out clean (for me, it was 50 – 55 mins).

 Add grated carrott, walnuts, etc. to make it your own, enjoy!

Menu:

1. Dip: Skordalia (garlic, lemon and olive oil potato dip) 2. Salad: Horiatiki (Greek style salad) 3. Appetizer: Tyropitakia (feta cheese wrapped in phyllo) 4. Main dish: Kleftiko (roasted lamb shank in parchment paper) 5. Desert: Ekmek Kataifi (pastry cream in shredded phyllo with syrup and preserved fruits)

We were heading to Athens for a work trip last fall and like most international business trips when I take some PTO to enjoy the culture and food, this was no exception. Knowing nothing about Greece other than I’ve been dying to visit, I started researching common local spots that are often enjoyed by Athenians. I stumbled upon Nafplio, a small seaport/fishing town in the Peloponnese just ~2-2.5hrs southwest of Athens via bus. Bingo! Ok, but now what?

Being a lover of Greek food, naturally I began seeking cooking classes and stumbled upon a stellar review from a tourist on TripAdvisor whom led me to Ivy Liacopoulou (check out her website here). To date, this remains the most memorable trip I’ve ever had and a huge eye opener to not only the gorgeous coastline, country and amazing food but to the kindness and hospitality of the Greek people which seemingly under the current economic stresses did not waiver.

Ivy was instrumental in assuring I arrived to my hotel, which by the way was NOT her responsibility, she’s just undeniably kind and generous. In the morning, about 8AM, she and her husband (whom spoke no English) retrieved me from my hotel in the center of town and brought me to their home. There, she offered me coffee and tea as well as an unbelievable Greek morning pastry (last photo shown in this post) which I can’t recall the name of but will not forget. We sat on her terrace amongst the olive, pomegranate and orange groves under the sun and talked about Greek life, the economic situation, our families and mutual love of food. Soon, it was time to begin and this day will probably be the most heartfelt cooking experience I’ve ever had.

I won’t run down the recipes as they’re simple ingredients, but certainly require some preparation and this post would be pages long; however, visit her website and you can see for yourself and order her books! This was an entire business day and more cooking and eating (now THAT is my type of day)! BUT I have recreated them (sans desert, I can’t find the special shredded phyllo) and they’ve come out perfectly. Finally, I have some traditional, authentic Greek dishes which I’ve learned how to make with a woman whom has published multiple cookbooks, raised a family with her husband in the countryside of the gorgeous Peloponnese and discovered it all, under her guidance in her very own kitchen.

Ivy and your dear husband, I can’t thank you enough! If you’re interested in this experience for yourself, visit Ivy’s website at http://kopiaste.org/