That is how we found our way ninety minutes outside Lisbon, on a vineyard tour in Alentejo. Before that we really didn’t even know what Alentejo wine was.
Life as a travel blogger is hard work. Okay, it’s not as hard as a lot of other jobs, but it is not as easy as you might think. Yes, we get to have really cool experiences because of our blogger status, like our lunch with a wine maker in the Bologna Hills, or going […]
I have been watching travel TV shows for years, looking for inspiration, living vicariously through the hosts. I remember spending the weekends in the basement of our Chicago condo while planning our first round the world trip, watching GlobeTrekker, Samantha Brown, Rick Steves, and Anthony Bourdain. No Reservations was like no other travel show on TV at the time, and I knew I wanted to travel like Anthony Bourdain.
Is there such a thing as too much truffles? This is what happened at the end of our meal at Amerigo dal 1934, when Chef Bettini’s famous truffle egg was placed on the table in front of us.
I have been known to be the Goldilocks of the beaches, and in Bali this was certainly the case. I am not a surfer, or even a strong swimmer, so the hard core, strong wave beaches on the southwest of Bali just don’t do it for me. I am all about lounging around in the water, bobbing along like an apple on Halloween. And, it took us over one and a half years until we found me the perfect Bali beach escape, at the Courtyard Bali Nusa Dua.
I never knew how to make fresh pasta, but always wanted to learn. Yummy Italy offered us the chance to learn how to make pasta in Italy, and I welcomed the chance.
One problem: we were learning in the kitchen of a Michelin star restaurant, alongside a famous American chef. I was intimidated to say the least.
When you tour a region like Emilia Romagna for two full weeks, eating yourselves silly, you are bound to eat tons of great food. During our trip we ate truffles and artisan gelato, toured vineyards, and dined in the company of Michelin star chefs. So, when we heard that there was a fancy restaurant, with […]
I’ve always loved balsamic vinegar. Not just the stuff to add to a salad, but the thicker, aged traditional balsamic vinegar that I learned to drip over a nice parmagiano cheese. I thought I was pretty fancy, learning this little trick. I thought I was pretty cultured and worldly, understanding the difference between lesser quality […]