We ended up staying a lot longer in Puerto Escondido than we had intended to. This was largely due to an apparently very common thing that happens to many of the travelers that find their way here – an abstract pull, a feeling that this is right and you need to stay just a bit longer, indefinitely? Whatever, it’s just not time to leave right now. I think that gut feeling is either due to energy vortexes (vortices??) being real,
blog
Paros Butterfly Salad
We mainly stayed in Crete this summer though we did have some jaunts off to other islands, one of those was Paros. Each island has it’s own vibe, Paros was one of my faves because it has two lovely little port towns (Nouassa and Parikia) and is quite sparse, rural, and gorgeous in between.
We rented a scooter with no experience (questionable, I know) and got a lesson from our host, Pavlos. Pavlos and his staff were the most kind,
» Read more about: Paros Butterfly Salad »Grecian Summer
Sorry for the radio silence. We recently got back from Greece. We have been there for the summer, mainly in the large southern island of Crete. I have so many blog drafts talking about our food experiences over there but it was such a whirlwind (we stayed in 15 place over three months – yes, I know, we are crazy) I never got around to finishing any of them. So I’m thinking of a series?
VegFork Goes North (What I Ate in VT, ME, NH, MA)
We have been thinking of buying land in the north. Super random yeh? Ask me why in 30 years. So we flew up there to check it out. Even though this is an investment, we wanted to like it so we can vacation there in the summers when Atl sucks.
We passed the Ben and Jerry’s factory a million times but never went in because we were too busy and/or didn’t fancy ice cream at the time.
» Read more about: VegFork Goes North (What I Ate in VT, ME, NH, MA) »Finnochi Gratinati (Fennel Gratin)
Nick and I fell in love with fennel this year. It has a fantastic texture, a great anise flavour that complements so much, and it is just as delicious raw as it is cooked. Most recently I made a fennel gratin. It’s very simple, you just boil and slice the fennel, layer it with bechemel and a lovely salty cheese like pecorino, asiago or parmesan. Do another layer and bake. As you can see I wanted to get a little crazy so I threw some herby croutons on there.
Pasta e Patate e Provola with Nennella’s Salad
Have you ever looked at peoples faces when they are riding roller coasters? Usually a hilarious variety ranging from thrilled glee to horrified fear. Well this was Nick and I as we arrived in Naples. In some rare and strange twist it was me that was joyfully enamored by the bustling city. Nick saw the wild dogs, heard the roar of the city, shouts and bibs as our cabbie gave the devil hand and thwacked the neighboring cab as we were in traffic.
» Read more about: Pasta e Patate e Provola with Nennella’s Salad »Fattoush – A delicious middle eastern salad
For some reason I began this year craving Fattoush. If you have yet to be introduced, Fattoush is a middle eastern salad, it is fairly straight-forward and is highlighted by its addition of fried pita pieces and the pomegranate dressing. We decided to supplement this meal with some other dishes as we had it over several nights, some suggestions would be spanakopita, a wrap with roasted veg, falafel balls, spicy herby roasted potatoes. Due to its distinctiveness,
Little Bear Review
Not sure it’s appropriate to give a review from only visiting once but I am just so eager to talk about it so here goes
. For a fun comparison, check out my post from 2016 when we went and fell in love with chef Jarett Steibers pop up Eat Me Speak Me.
The other night Nick and I visited the restaurant everyone has been talking about. Heralded for its delicious and interesting fusions on its ever-changing menu,
Pumpkin Talkari – Trinidadian Pumpkin Curry
This year we have favoured certain cuisines; Mexican, African, and Caribbean. I don’t know why, but I have a feeling we sprung out of last stodgy holiday season yearning for bright, zippy, sharp, spicy flavors. We eat Indian almost once a week so that goes without saying as another much loved cuisine packed full of complexity – but we wanted to explore further.
We now have some new faves, pumpkin talkari is one of them.
» Read more about: Pumpkin Talkari – Trinidadian Pumpkin Curry »Spinach and White Bean Enchiladas
I’ve been excited about this post because it’s about one of Nick’s specialties; enchiladas. SO GOOD. The salsa is a lovely dance on your tongue, light, zesty, buzzing – We invariably end up having left overs which are fantastic to throw on top of chips, rice, anything. This meal could pair with an equally bright vinho verde or you could do a creamy chablis.
» Read more about: Spinach and White Bean Enchiladas »