About Me
Monday, March 31, 2008
Goombay Smashed!
Tuesday, March 4, 2008
Ssssssoak it up.
Monday, March 3, 2008
Untie us, please!
Being tied to a dock seems like such a luxury when you are out at sea, craving the basic necessities of life: solid ground, going out to eat, driving a car, walking around, seeing new faces, etc. However, being a sea-loving swashbuckler-type, one quickly begins to crave the salty freedom of being out on the open water. There is something great to be said about safe havens, but that's not what ships are meant for, right? If you really love working on boats, then you know that feeling when the dock lines have started to house spiderwebs and dust particles. Untie us, please!!
Where has this southern gal been in the past year?
- Bra, Italy
- Milan, Italy
- Venice, Italy
- Cinque Terra, Italy
- Paris, France
- Sardinia
- Ajaccio, Corsica
- Calvi, Corsica
- Portovenere, Italy
- Portofino, Italy
- Villefranche, France
- Cap D'ai, France
- Nice, France
- St. Tropez, France
- Cannes, France
- Monaco, France
- San Remo, Italy
- Hilton Head Island, SC
- Ft. Liquordale, FL
- Seattle, WA
- Nosara, Costa Rica
- Charleston, SC
- Waxy O'Connors, FL
- Florida Keys, FL
- Highbourne Cay, Bahamas
- Harbor Island, Bahamas
- Nassau, Bahamas
- Ft. Lauderdale, FL
- Big Lake, Washington :-)
- Mt. Vernon, Washington
- Seattle, Washington
- Portland, Oregon
- Hilton Head Island, South Carolina
- Wilmington, North Carolina
- Outer Banks, North Carolina
- Stuart, Florida
- Palma de Mallorca, Spain
- Barcelona, Spain
- Rome, Italy
- Sorrento, Italy
- Sollerno, Italy
- Agropoli, Italy
- Positano, Italy
- Amalfi Coast, Italy
- Ischia, Italy
- Isle of Capri, Italy
MY MENU MANTRA
I cannot overemphasize the importance of approaching each new menu or each new dish with a fresh attitude. Never look back, burdening yourself with the memory of the dinner that didn't quite work. Nor should you endlessly repeat the comfortable dish that you have mastered: that promotes a stagnant attitude. Move away from that safe old chocolate mousse recipe to new ideas, new cookbooks, and new restaurants for inspiration, motivation and incentive. Learn to discriminate and choose the best of everything. More than any other quality in other cooks, the one I most value is the ability to see precisely what is needed in a particular dish, dinner, or event. This discrimination and attention to detail distinguish those dedicated and perceptive cooks I most admire. -Alice Waters.