Breakfast is by far the most important meal of the day and even more important when working up
a grizzly appetite in the woods. Second, camping out can mean two
things: limited resources (the modern things) and vast resources depending on what kind of outdoor skills you’ve
got. In any case I thought this was a great little find for campers looking to kick cooking up a notch while
camping. GORP has some recipes from the
Spicy Camp Cookbook one of which is spicy leftover steak and I must say it sounds delicious.
Slovakia is the New Prague
Although the piece here focuses
on much more than just Bratislava, Slovakia’s capital city, it is
apparent by the place’s growing popularity among Americans that Slovakia is the new Prague. Prague, which has come into
its own as a truly modern European city, is now so modern that it carries the higher price tag of other major European
cities. Not that it’s London, but Americans heading to Prague aren’t going to find the easy $15 a day deal they used
to.
Not so for Slovakia, where Americans and Europeans are now flocking for its delightful mix of old European culture and
softer impact on their wallets.
Spring Into Kennebunkport
Alas, the first day of spring has come and I can’t keep images of charming little cottages,
surrounded by nature, trumpeting spring’s arrival from my mind. And what
better place to experience the changing of the seasons than New England? Kennebunkport, Maine has an awesome
selection of accommodation for the
interested visitor, but I’m being lead to believe nothing gets better than the
White Barn Inn. Zagat seems to find it magical and it landed a spot in
Conde Nast’s 2005 Gold List. Looking at the web site it’s easy to imagine what makes the inn so great and
though the price may be more than a pretty penny it appears very much worth the cost.
Eating the Somali Way 101
I can’t say that I’ve ever tasted Somali food before or that I can point out any nearby restaurants
with this kind of cuisine. That’s probably why this
quick lesson on the dishes made from scarce
resources, jumped out at me. You’ll find many rural Somali drink up to nine liters of milk a day where most milk
is from sheep, goats or camels. Might I add that is a lot of milk!!! For the most part the foods here
didn’t seem that appealing to me, but I do give points for creativity. If you care to learn how the milk and food
is prepared read on. There’s also a recipe for Somali Crabmeat Stew.
Paris Via Your Stomach
Here’s an interesting concept.
Edible-paris offers personalized food-based
intineraries should you be soon braving dollar sticker shock and heading to Gay Paree. All you need to do is send them
an e-mail desribing your food likes and dislikes, the kinds of restaurants where you feel at home, any obsessions,
etc.. They will then send you an itinerary along with a map locating the shops and restaurants, and you will be free to
discover all the incredible food Paris has to offer on your own.
Nice idea. I wonder if anyone is doing this for New York.