It’s been a whirlwind few months with work, the holidays, birthdays and vacation. I’ve only just started to sort through my pictures from Chile and Argentina. We spent the last month traveling around the Southern Hemisphere – mostly in Patagonia, hiking parts of the Paine Circuit. We did this wonderful hike through Mountain Travel Sobek – an adventure travel company we’ve used before and will continue to use again and again. Now that we’ve been home for about a week, I’ve had some time to reflect on the pictures, some of which are shown here. The hikes were epic and more technical than I anticipated. Altitude was not an issue during this trip – length/duration was on a daily basis. We averaged about 11 miles a day; and our group had very experienced hikers – those that have the time to hike difficult terrain on an almost daily basis. Had I to do this again, I would beef up my mileage for the 2 months prior to leaving – train as I would for a …
Oolong, jasmine or any flavorful black tea leaves will work for this copy-cat recipe. It’s best to marinate the sea bass overnight, or at least 12 hours. I’ve had better luck with longer hours in the marinade, similar to making miso black cod. Ingredients: 2 cups water 2/3 cup soy sauce 1/2 cup light brown sugar 2 teaspoons minced ginger 2 teaspoons minced garlic 1 teaspoon or 1 teabag of oolong tea Two 4 to 6 ounce each sea bass fillets 1 Tablespoon oil 6 oz baby spinach 1 teaspoon minced garlic Directions: Combine the first 6 ingredients in a medium saucepan over medium heat. Bring the mixture to a boil and then simmer for 5 minutes. Remove the tea leaves, garlic and ginger. Place the sea bass and 2 cups of the marinade in a ziplock bag or a covered bowl. Marinate the fish for 12 hours or overnight. When ready, preheat the oven to 425-degree F. Place the fillets on a baking fish and bake for 8-10 minutes – until the edges begin to …
At a dinner party last week, the question was asked, “After a long trip away from home, what is the first thing you eat?” For me it’s either something with rice or pesto linguine. Basil chicken is that ‘something’ that goes with rice after a long trip away from my kitchen. Don’t get me wrong, I love to travel and try different foods, but in the end and after eating non-stop at restaurants, nothing beats a good home cooked meal. The sauce recipe is from Simply Thai Cooking – a mainstay on my recipe shelf Ingredients 1 small onion slice thin 2 carrots cut crosswise 1/8″ thickness 1 small red pepper sliced into thin strips 2 cups broccoli florets 12 oz chicken breast, sliced crosswise into 1/4″ thickness 2 garlic cloves minced 1/2 teaspoon red pepper flakes 1/4 cup shredded Thai basil Oil for stir fry In separate bowls, prepare the following sauces: Sauce 1: 2 Tablespoons fish sauce 2 teaspoons sugar 2 Tablespoons soy sauce Sauce 2: 2 Tablespoons oyster sauce 4 Tablespoons water …
Can’t say much about this, other than good things come to those who wait. Here’s a few pictures from my latest adventure at the Haute Maroquinerie Salon.
Blueberry pancakes when blueberries are in season!
Airplane food inspired this recipe. I’ve been traveling for work the last 2 weeks, pretty much cross-country – and on my flight from San Francisco to Chicago, the flight had a Korean rice bowl entrée.
I previously wrote about the people we met on our trek on the Salkantay Trail in Peru. Peru is truly an amazing country where the terrain and the people are so varied.
Dessert number 3 is a mixture of my two favorites: caramel and chocolate – more specifically a salted caramel and a dark, bittersweet chocolate.
When I am home on Mondays, we have “Meatless Monday” as a way to eat more vegetables and less animal protein.
One of my favorite dishes, pad see yew is best coming from the street vendors in Bangkok. I’ve tried many recipes, this is the closest my taste buds can remember.