Month: December 2014

 

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The Castillo de San Marcos fort in St. Augustine–construction was completed in 1695!

Traveling is my second favorite thing to do–eating is my first. My husband, son and I travel quite a bit and one of our favorite places to visit is Saint Augustine, Florida. Saint Augustine is one of those cities that not only is rich in American and European history, but also full of history for my husband and I as a couple.  It was one of our first trips together when we were dating, it was the place that he proposed, it was the city where we spent our first anniversary, and now it is one of my son’s favorite places to visit. As you walk down the streets of this “ancient” town–ancient by American standards–you can palpate the history. Despite the seemingly endless list of things to see, we have found ourselves on multiple visits without agenda and meandering through the brick streets while taking it all in. Even if you had an agenda, it’s hard to do it all: the Castillo de San Marcos Fort, the art museums, the history museums, the lighthouse and beach, the shops, and wait…did I mention the food?

Travel

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A box arrived via UPS today and I figured it was just another Christmas present that my husband ordered from Amazon; except that the sender was Big Sur Bakery. Our friends live in Napa, CA and were just married in Big Sur, CA in August. Their reception was held at Big Sur Bakery and Café. The wedding was lovely, the scenery was amazing and the food was fantastic. So, we ripped open the box to find a loaf of sorts in a cloth bag tied with string. It was a stollen: the topic of today’s Tidbit. Stollen is a German sweet bread that contains nuts, fruit, and/or raisins. The label read that it was brushed in butter and coated in sugar–and I do mean coated. I had envisioned a cloyingly sweet “fruitcake-like” bread. After cutting into it, I was pleasantly surprised. It was more bread than cake, and despite the copious amount of sugar on the outside, there was a subtle sweetness.  The rum soaked raisins lent just a hint of rum and the candied citrus gave a “pop” to nearly every bite. There were no nuts in this version.

Tidbits

 

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Four simple ingredients give this garlic bread a wallop of flavor.

 

In my first post, I told you about my favorite go-to dish: lemon spaghetti. What better to go along with my pasta–or anything else for that matter–but a piece of homemade garlic bread. So, for today’s Tidbit, we are talking from-scratch garlic bread that you can easily make yourself. In fact, after you have prepped all of your ingredients, you can have it ready in 10 minutes or less–including toasting time! Don’t bother with the frozen stuff; in the time it would take you to bake a piece of frozen bread, you could already be eating your own fresh homemade version!

Tidbits