for the love of travel

Every new place I travel is my favorite. Berlin was my first major European city and despite being incredibly uncomfortable due to the snow and sub-zero temperatures, I was overwhelmed by its history.

Next came Italy. Italy!!! Rome was so beautiful I cried. Really. What must it be like to live in a city that looks this beautiful everywhere?

Please remind me to find a nice Italian man with a vintage Vespa and preferably a place in Rome or Siena, though I'm sure Florence, Venice, or really any place in Tuscany would be just as nice. Of course, to be absolutely certain, I should go see for myself at some point...

Thailand gave me the gift of kindness and a desire for inner peace, allowed me to discover tamarind chutney, and taught me how to make a mean pad thai and even better spring rolls. And sundresses! I bought more pretty sundresses than I should have, and I don't regret it for a second. Chiang Mai and Khao San Road will see me again someday.

With so many more places on my must see list, I considered canceling my upcoming trip to Berlin. I mean, why go back to someplace I've already been? But, the more I travel, the more I realize that it's not about the sights I see, as much as about the memories I collect. Berlin is about 8 hours away by bus, it's very affordable and I've found a really awesome hostel that even has group vegetarian dinners a few times a week. The time may come when I'm sitting back in the US wishing I could take a long weekend in Berlin. And so, I'm not going to overthink it. I'm gonna go with the flow on this one and hope I score some great flea market finds, meet some interesting people, and maybe perfect my falafel a teeny bit more! I think I've officially crossed over from tourist to traveler.

Somedays it's too much to think about what I gave up for these experiences. And other days, I know with absolute clarity that I'd still be restless, bitter, and unhappy. I wish I wasn't raised to fear the world and I wish I had taken the time to travel when I was in my 20's. Part of me wishes it was in me to be happy with a couple of kids, a husband, and a house. But there's no time like the present to give the past the smackdown it deserves and to accept myself. So caution goes to the wind and I go forward. To Berlin, to a cruise ship in the North and Norwegian Seas, to the life I'm building here, for now.

stuffed broccoli bread w/ feta & sun-dried tomatoes

I cannot get enough of this bread! It was inspired by one my grandmother used to order for special occasions from an Italian bakery.

Smaller slices make a great appetizer. But half a loaf or so makes a portable and delicious lunch that keeps well and tastes great at room temperature!

It doesn't get soggy, it's easy to eat, and it's been in my park picnic basket everyday this week. It's Easter week in Denmark, so most people are off until next Tuesday :)

This recipe makes 3 loaves...

2 lbs. bread dough
olive oil
1 chopped onion
2 garlic cloves, pressed
1/3 cup chopped sundried tomatoes
1 lb broccoli, cooked, drained, chopped
cayenne pepper
paprika
salt pepper
3/4 cup crumbled feta cheese
6 T parmesan cheese

I make my own bread dough from scratch, but frozen dough would make this go a lot quicker. I let it rise for an hour, punch it down, divide it in 3 by weight, then roll it out.

To make the filling, heat a bit of olive oil in a skillet. Add the onion and sauté until it softens, then add the garlic and sauté another 30 seconds or so. Add the sundried tomatoes and cook another minute, then add the broccoli, cayenne, paprika (I use smoked), salt, and pepper to taste. Stir to combine and cook a couple more minutes to meld the flavors, then let it cool.

Roll a third of the dough into a rectangle of about 12" x 9". Spoon a third of the mixture down a long side of the dough, sprinkle with 2 T parmesan and 1/4 cup feta, then tuck in the edges and roll it. Place it seam side down on a greased cookie sheet and repeat with the other 2/3 of ingredients.

Bake it at 350 degrees for 40 minutes or until it starts to brown.

Cut it into 2" wide slices for appetizers, or slice the loaf in half or in thirds for a light meal. I like it best cooled slightly or at room temperature.

This article was first published as Vegetarian Recipe: Stuffed Broccoli Bread w/ Feta & Sun-Dried Tomatoes on Blogcritics.

amazing may

First, I'm spending a week in Berlin. I'm leaving on a Friday so I can have 2 solid days of flea market time, with plenty leftover to see the major sights, relax a bit, and of course eat tons of falafel!

Last time I visited Berlin was in December and it was excruciatingly cold, so I'm looking forward to visiting in milder weather.

Two weeks after that, I'm going on a cruise of the Norwegian Fjords! I grew up watching the Love Boat and have been dreaming of a cruise since I was a little girl. I promised myself less dreaming and more doing, so as a belated birthday gift to myself, I'm doing :)

The rest of the year has a tough act to follow...

aloo gobi

I love Indian food and I'm on the lookout for Indian restaurants whenever I travel! Turns out this is great for my cooking skills because when I've had something really amazing, I ask about it, then I take the knowledge home with me to play.

I've had quite an Aloo Gobi run lately, trying it in Rome, Patong, Bangkok, Chiang Mai, and my own little city in Denmark.

Aloo Gobi is traditionally a dry curry, some versions are more soupy than others, but I like the traditional version best. And thanks to a restaurant in Patong, I've learned that Tamarind Chutney is heaven atop Aloo Gobi.

I'm amazed that something so delicious can come from something as simple as potatoes (aloo), cauliflower (gobi), onions, garlic and a few spices. But, it's really that simple!

This is my Aloo Gobi recipe, perfected from recipes around the internet, and tips I've gotten in my travels...

florets from one medium-large head of cauliflower
slightly less cubed and peeled potatoes than cauliflower
2 T vegetable oil
1 t cumin seeds
1 medium onion, chopped
2 garlic cloves, pressed
1 t turmeric powder
1/2 t cayenne pepper
1 t amchur
1/2 t ground cumin
1 1/2 t coriander powder
1 1/2 t curry powder
1/4 t garam masala
salt
Optional: fresh ginger, tomato, lemon juice

Cover the potatoes and microwave with a little salt and water for 3-5 minutes, or until they're half cooked, then drain them. Do the same with the cauliflower.

Heat the oil in a large pot on medium heat. Add the cumin seeds and stir them until they sizzle. Add the onion and sauté until it starts to brown at the edges, then add the garlic, and cook a few minutes more.

Lower the heat and add the spices (I'll sometimes add 1 t fresh grated ginger here). Stir a few seconds to coat the spices with oil, then add the potatoes and cauliflower. Stir well to coat the vegetables with the spices and salt to taste (I'll sometimes add chopped tomato here).

Add 1/4 cup or so of water to keep the veggies from sticking to the bottom of the pan, then cover it. I stir and re-cover every few minutes to help the veggies to brown and cook evenly. Once they're tender, but still firm. Turn off the heat and let it rest covered 10-15 minutes.

Sometimes I'll finish the dish with a splash of lemon juice, sometimes not. With the optional ingredients, it depends on what I've got on hand.

I serve my Aloo Gobi over brown rice with Tamarind Chutney. Delicious!

This article was first published as Vegetarian Indian Recipe - Aloo Gobi on Blogcritics.

baybee!!!

It was definitely cute overload when I came upon a mama kitty and her babies sleeping in a flower bed next to a massage parlor in Patong :)

I took about 1001 photos of them, but this one is my favorite. I could've just scooped this baby up, brought it home and loved it forever. Opie, on the other hand might've been less enamoured...

thai cooking class - spring rolls

Here's the spring roll recipe I learned in my Thai cooking class. I love that the filling has egg, tofu, and glass noodles instead of the usual lame filling that's mostly cabbage and carrots.

There's so much more to a good spring roll than coleslaw mix and soy sauce!

2 T soybean oil

4 garlic cloves, pressed
2 T very small diced carrot
5 pre-soaked black mushrooms, diced very small
2 T very small diced cabbage
1/4 cup mung bean sprouts
3/4 cup very small diced tofu
1 egg
1/2 cup glass noodles
1 T light soy sauce
1/2 t salt
1/2 t white pepper
1 t white sugar
spring roll wrappers or rice paper

Soak the glass noodles in warm water for 15 minutes, then cut them into 1 cm lengths and set them aside.

Heat the oil in a skillet over medium heat. Add the garlic and sauté a few minutes, then add the carrot, mushrooms, cabbage, bean sprouts, tofu, egg, and glass noodles. Cook until the egg is scrambled and done. Add the soy sauce, salt, white pepper, and sugar, cook a few more minutes, then remove it from the heat and allow it to cool.

Place a tablespoon of filling near the bottom of a wrapper, fold the bottom of the wrapper over the filling, fold in the sides, then roll it tightly closed, seal the end by brushing with a little water or beaten egg and pressing closed.

Deep fry the spring rolls in a wok, turning constantly with 2 forks, until they're golden brown and crispy. Drain on paper towels.

I also learned this dipping sauce that honors the classic Thai flavor combo of sweet, sour, salty, and spicy...

1 cup water
4 T white sugar
3 T rice vinegar
1 t salt
1/8 - 1/2 t cayenne pepper
4 T ground roasted peanuts

Combine all the ingredients in a small pot, bring to a boil, and simmer for 10 minutes, or until the sauce thickens.

If you're not cursed with the gene that makes coriander taste like soap, you can add some/garnish with chopped fresh coriander :)