What to do? Definitely not hang out at hotel or airport! Hop onto the tube and spend the day wandering the streets and parks of the city.
… And then a splurge! Late lunch at NOPI – one of Yotam Ottolenghi‘s London restaurants. It didn’t disappoint!
Category Archives: Eating Out
Another good day in the Sunshine State
This morning was fresh and clear after yesterday evenings rains and the perfect day to get out on the trails. Before that, though, we made a stop at the Navy SEAL Museum which gives a very good insight into the successes and mission of the SEALS from World War II to present and how their equipment has evolved over the decades.
The coastal hammock trail in Fort Pierce Inlet State Park.
Lunch in the most beautiful of settings on such a gorgeous day – overlooking the marina – at Harbor Cove Bar & Grill.
Lucy was parked in the shade during lunch and wondered what we brought her!!
The day wrapped up with a long walk on a mostly empty beach – heavenly sand between the toes, washed away by lapping surf.
A weekend in Fort Pierce and beyond
Saturday morning was spent in Fort Pierce at the farmer’s market, which is really much more! In the lovely waterfront and downtown location it was busy, busy and Lucy did extremely well with the crowds of people and other canines.
On Sunday we took at drive down to Lake Worth to check out the Street Painting Festival which was even more spectacular than I’d imagined. 600 artists – professional and amateur – take part over the weekend creating masterpieces in a 10×10′ space on the downtown streets. This, a fundraiser, is in its 22nd year, has raised money for art scholarships.
Food vendors, crafters, and others were also there ..
We also enjoyed some of the local neighborhoods with the quaint little Florida cottages.
Daytona stop
It was a quick drive down from Maine to Jacksonville in 21/2 days, and so it was especially sweet to take the time to conclude our journey to Fort Pierce with a meander through Daytona Beach. Enroute we came across the funky burger joint/lounge Daytona Brickyard. The place was non-stop with activity – people arriving, being greeted, attentive waitstaff and patron; bikers, black and white checkered floors and table covers; oh yes! And biker chicks with their braids and bandanas! The burgers were really good too!
A little slice of Germany
A short trip to Waldoboro took me back down memory lane – more than 40 years! and my time spent in Germany. It’s always fun to visit Morse’s for a browse around their store stocked with european food items, and enjoy a hearty lunch in their little restaurant.
Athens quickie
We walked and walked around Piraeus looking for the train/tram/metro we thought we caught in 2008 – never did find, but caught a little train into centre of Athens. Wandered around and up to the base of Acropolis until it started drizzling and decided we didn’t need to go all the way for the ?? time. Instead opted for a little taverna (we stumbled across the same place we visited seven years ago, and not disappointed!) for some of my beloved Rezina, tzaziki, and dolmades!! It was soo good! More wandering in light rain and back to our haven. Sitting on the balcony using Piraeus Port Free Wifi – got to love it!
A birthday in Venice
The ride from Piazzale Roma via water bus was not too shabby despite gloomy weather.
Dennis spent his 45th birthday here many moons ago, and now for my turn. Typically for the end of November, it was raining and cold, but we made a dash for a local osteria where we enjoyed a glass of wine before going to a nearby trattoria ‘San Toma’ for dinner – perfect on both counts.
Less than 24 hours in Istanbul!
After the 8.5 hour flight from Boston to Istanbul we were glad we’d made the decision to layover for the night, despite the fact that there is now a visa requirement for US citizens! Getting one through e-visa is $20 versus $30 at the airport. We were also happy that we’d arranged for a pickup from the airport rather than slogging with luggage on public transport – we are getting soft! Anyway, we arrived at the Hotel World Heritage, a charming little boutique hotel a stone’s throw from the Blue Mosque in Sultanahmet, in time to drop our bags and go explore before the sunset.
Both the Blue Mosque and Hagia Sophia are beautiful when illuminated at night, and there is something very beautiful about the minarets that reach skyward. We had not visited the cisterns on previous visits, and decided to make that our “tour” option. The Basilica Cistern (Turkish: Yerebatan Sarayı – “Sunken Palace), is the largest of several hundred ancient cisterns that lie beneath the city of Istanbul. The cistern, located 500 feet (150 m) southwest of the Hagia Sophia on the historical peninsula of Sarayburnu, was built in the 6th century during the reign of Byzantine Emperor Justinian.
Food – Turkish food is some of the best! and we had a great dinner, seated al fresco at the Old Ottoman Cafe – a spicy Adana Kebab, and Ottoman Moussaka with Efes beer to wash it down! The sweet shops are works of art with wonderful displays of turkish delight, nougat, baklava and much more.
Time for some much needed sleep! Onward tomorrow!
Another great evening at Young’s Lobster Pound
Why don’t we come here more often???
A week in Puerto Rico
Our first visit to PR was in 2009, and we vowed to return soon – six years later we did it! It is an easy hop, skip and jump from Portland to San Juan, but the atmosphere, weather, food, environment is definitely vastly different than Maine! While staying at the beach in Isla Verde (at El San Jan – ELSJ) we enjoyed having a car to explore the countryside. Having previously visited Rincon in the west coast, and the south coast, we decided to stay in the eastern third of the island. The temps (at times in mid-90’s) meant morning and late afternoon sightseeing or beach walking!
Photos from “out and about”
Food and eating!
Old San Juan
The beach..
El Yunque National Forest
Chiang Mai choices
Riding a red cab…. these can either be hired individually as a cheaper, non-a/c option, or can be caught randomly from the roadside if they are going the route you need.
…..to Wat Phra That Doi Suthep – a ride up and up (on twisty turn roads) out of the city for a good 30 minutes.
Walking the Old City
Markets
Spending a day at Thai Farm Cooking School where we learned many new (to us) techniques and prepared and cooked five courses which we also consumed! It meant no dinner last night!!
Dash Restaurant – a terrific place to eat. The open post and beam house built entirely of teak.
Christmas services at All Saints Anglican Church – it just wouldn’t have been Christmas without celebrating in church!
Eating khao soi – the specialty of this region of Thailand.
Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)
About This Recipe
| YIELD: | Serves 4 |
| ACTIVE TIME: | 45 minutes |
| TOTAL TIME: | 2 hours |
| SPECIAL EQUIPMENT: | wok, large granite mortar and pestle |
| THIS RECIPE APPEARS IN: | Four Essential Northern Thai Dishes to Make Right NowRecipes From Chiang Mai: How to Make Real Deal Khao Soi Gai (Coconut Curry Noodle Soup With Chicken) |
Ingredients
- 1 whole dried Thai bird chili (or 1 whole chile de arbol), more or less to taste
- 2 whole small shallots, peeled and split into quarters
- 4 whole cloves garlic
- 1 stalk lemongrass, bottom 4 inches only, roughly chopped
- 1 teaspoon makrut lime zest, or 2 whole makrut lime leaves (see note above)
- 1 (1-inch) knob fresh turmeric, roughly chopped
- 2 thin slices ginger
- 1 small bunch cilantro stalks, cut from the very base of the stalks, leaves and thin stems reserved for another use
- 1 teaspoon whole coriander seed
- 6 pods Thai black cardamom or 1 pod green cardamom, inner seeds only
- Kosher salt
- 1 1/2 tablespoons Thai shrimp paste
- 1 cup vegetable or canola oil
- 1 pound fresh Chinese-style egg noodles, divided
- 2 (15-ounce) cans coconut milk, or 2 cups fresh coconut milk (do not shake)
- 1 cup homemade or store-bought low-sodium chicken stock
- 2 tablespoons palm sugar (see note above)
- 4 chicken legs, split into drumsticks and thighs
- Fish sauce to taste
- Sliced shallots, lime wedges, and pickled Chinese mustard root (see note above) for serving
Procedures
-
Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.
-
Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.
-
Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.
-
Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.
-
Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.
-
Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.
Lao fondue
We spent the day wandering the streets of Luang Prabang. What a delightful little town this is, and so manageable on foot. Exactly what we were hoping for after our fast paced tour of Myanmar and Siem Reap.
Our hotel, My Dream, is a grouping of lovely timber built structures on the “other” (south) side of the Nam Khan River ( a tributary of the Mekong which flows on the northern side of Luang Prabang). We can take a rickety bamboo footbridge to the main part of town.
Nearby the footbridge we discovered a little restaurant (Dyen Sabei) where we went for dinner this evening and had Lao Fondue. They bring out a bucket full of red hot coals and then place a round rimmed griddle type thing over the coals. A kettle of broth, a bowl of raw vegetables, a lump of fat, dishes with tamarind paste, hot chilies, raw garlic, an egg, noodles and meat of choice – we had buffalo. It was delicious!!!!
Tonle’ Sap lake
We set off in the morning on a 50 km drive to We set off after breakfast on the 50 km drive to Kompong Khleang, a village on Lake Tonle’ Sap. The lake is the largest in SE Asia with a surface of ca. 1,000 sq. miles but that swells to over 6,000 during the monsoon season when the plains are flooded. The large majority of people in this area are joint fishermen and farmers and all the houses are either rafts or built on very tall stilts. There are bridges and roads in the villages, but both are submerged during the flood season.
We walked around the village and observed women drying tiny little fish, people repairing fishing nets, children playing, and people going about their daily lives. It was not the prettiest of villages with lots of dust from the roadway and quite littered, but interesting none the less.
On a small section of the main road to Phnom Penh one finds numerous stands selling “bamboo cakes” or sticky rice cakes in bamboo. We stopped to try one – sticky rice is mixed with coconut milk, black soya beans, a little sugar and salt. It is stuffed into bamboo and a bamboo leaf filter is inserted. It is then roasted for several hours. When cooked, you peel back the bamboo and eat! Quite delicious!