Travel Archives - Page 4 of 5

Going Back to Houston, Houston, Houston

By threejamigos | September 17, 2016 | Comments 0 Comment

I don’t want to sound like the Houston Chamber of Commerce but we did have a great time this past weekend. Being a native Californian, a San Franciscan at that, does not lend itself well to being a fan of the Lone Star State. Politics aside (I just can’t wrap my head around how Molly Ivins and Ann Richards come from the same state much less the same planet as Ted Cruz) I have been pleasantly surprised by how much I have enjoyed my visits. Of course it does help that I get to see my girl.

This quick jaunt did have a purpose. This past summer Jamie came home and announced “I think I am going to try out for the cross country team at Rice this fall”. To which we all did a double take and exclaimed “What!? Have you ever seen a cross country meet? Nope.” She has always played a sport-soccer, field hockey, lacrosse, baseball, softball but run? Hmm, did not see that one coming. She spoke to the coach and they came up with a plan. A simple plan really. RUN. RUN a lot. RUN some more. It paid off. She excitedly called home to tell us “I made the team!” So we packed our bags and headed to Houston to watch Jamie run her very first cross country meet.

Let’s play “Where’s Jamie?”

The day before Jamie’s meet, we headed to the Museum of Fine Arts for the Kusama Exhibit, “At the End of the Universe”.

While Jamie was in class, we wandered around Houston’s Museum District starting with The Menil Collection. The museum is comprised of a main gallery, the Rothko Chapel and the Byzantine Fresco Chapel, it is an eclectic, amazing collection of art. One of my favorite pieces is the Broken Obelisk, dedicated to Martin Luther King Jr, it sits in front of the Rothko Chapel.

After the Byzantine Fresco Chapel, an afternoon break was in order at Bistro Menil.

She did great at her first meet so “we” cooled down by walking around campus enjoying a gorgeous Houston evening.

Go Rice Owls and James Turrell’s “Twilight Epiphany Skyspace” on campus. The canopy’s light changes morphing into an array of beautiful peaceful colors. We sat under the canopy mesmerized by the colors, definitely a nice spot to sit, relax and reflect.

Houston Part 2: We talk food in the next post!

(Coconut Cookie Sticks) Cuckoo for Coconuts by Alice Medrich

By threejamigos | September 6, 2016 | Comments 0 Comment

I snappd this photo at Black Sand Beach on the Big Island. When I saw the sign on the tree, one of my favorite cookies just popped into my head, Alice Medrich’s Coconut Sticks. Hmmm….I wonder why? I love her coconut sticks. A riff on biscotti, they often end up in a holiday cookie tin or in a cellophane bag with a cute ribbon as an appreciative thank you gift.

Nowadays I often find myself using coconut in my cooking & baking. This is SO surprising since for as long as I can remember I have HATED coconut. As a kid the sight of coconut anything, cake, cookies candy elicited an automatic “Ewwww!” The feeling persisted well into adulthood. Maybe it’s age, but I have grown to like coconut right along with brussels sprouts and naps.

With my changed coconut conviction. I have jumped off the deep end. Curries without coconut milk, not happening. My Ranger cookies and World’s Best Cookies are made with shredded coconut, definitely bumping up the chewiness and flavor. And of course, every batch of homemade granola has flaked coconut for that extra zing and crunch.

It’s like a new found secret weapon

I love making and nibbling on these Coconut Sticks. Thin, crispy and buttery with shreds of coconut dancing through, they are the perfect foil for a steaming cup of tea or that morning latte. This recipe comes from Alice Medrich’s book Chewy, Crispy, Crunchy Melt-in-Your Mouth Cookies. If you love cookies add this book to your collection.

Did I mention these crunchy wonders are EASY to make? Well of course they are, you can make the dough by hand or in a food processor (ah, yes-thereby upping them to the STUPID EASY category). Another wonderful slice and bake refrigerator cookie. Press the dough into a loaf pan. Chill. Slice. Bake. Eat. Donzo. Easy Peasy.

What took me so long to become a coconut convert? I don’t know. Guess I will have to make up for lost time.

Life is good, dream coconuts.

Cuckoo for Coconuts (Alice Medrich's Coconut Sticks)

Buttery coconut cookie sticks.

Course cookies, desserts

Cuisine American

Keyword Coconut Cookie Sticks

Prep Time 20

Cook Time 15

Ingredients

1 1/4 cups 5.625 ounces unbleached all-purpose flour
2/3 cup 4.625 ounces sugar
1 cup ~3 ounces shredded dried unsweetened coconut
Scant 1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 teaspoon pure vanilla extract
2 tablespoons cold water

Instructions

Prepare: A 5-x-9-inch loaf pan, lined on the bottom and sides with foil or plastic wrap
Put the flour, sugar, coconut, and salt in a large mixing bowl and whisk to blend.
Cut the butter into the flour mixture with a pastry blender or two knives until the butter is reduced to small pieces.
With the fingertips of both hands, lightly toss and rub the mixture together until the mixture resembles coarse meal.
Combine the vanilla and cold water in a small pitcher or cup.
Stir the flour and butter mixture with a fork while drizzling the water and vanilla into the bowl. Continue to toss and stir lightly with the fork or your fingers until all of the dry ingredients are slightly damp. The dough should remain crumbly and stick together only when pinched.
Food Processor method: Place flour, sugar, coconut and salt in food processor bowl. Pulse 2-3 times to combine.
Cut butter into 1/2 inch cubes and scatter on top of flour mixture. Pulse until mixture reveals coarse meal. Small lumps are okay.
Combine water and vanilla extract in small cup. Continue to pulse the flour mixture and drizzle water into processor bowl.
Pulse into mixture starts to clump. It should not come together completely but will still be crumbly. It will stay together if pinched.
If using a loaf pan, dump the mixture into the lined pan and spread it evenly. Press it very firmly, making a thin layer. Or dump the mixture onto a piece of foil on a baking sheet and distribute it evenly over an area about 4 by 9 or 10 inches. Press it firmly, squaring up the edges, to make an even compact layer about 1/2-3/4 inch thick. Fold the foil over the dough and wrap it tightly. Refrigerate for 2 hours or overnight.
Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.
Unwrap the dough and transfer it to a cutting board. Use a long sharp knife to cut the dough crosswise into 1/4-inch (or thinner if possible) slices. Use the knife to transfer each slice to the lined or greased cookie sheets, placing the slices 1 inch apart. The slices will be fragile and require the support of the knife in transit; the results will be worth your careful effort.
Bake for 11 to 14 minutes (baking time will vary depending on thickness of cookie), until the cookies are golden with golden brown edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing.
May be kept in an airtight container for several days.

All Things Reconsidered (Raspberry Diamants)

By threejamigos | August 22, 2016 | Comments 2 comments

Not all was amazing during our impromptu trip to New York for my cousin Mike’s surprise party in January (here is the good stuff though, from my The Big Apple post). After visiting Ground Zero, we headed to Payard’s, a well known French bakery with an outpost on Houston Street. All I can say is maybe it was an off day, but the pastries were disappointing at best. We ordered a lemon tart, an oatmeal cookie and a Napoleon. The Napoleon and cookie weren’t memorable at all, which is a good thing because the lemon tart was memorable because it was NOT good. The crust (I love crust) was so tough we had to use our knife and fork to chisel through it.

Ugh, so Disappointing

I went up to the counter (ok, never said I wasn’t obnoxious) and asked “what one item in here would prove to me that Payard is worth his reputation. To her credit she laughed and gave me a complimentary slice of the Payard Tart. It was ok, definitely better than the lemon tart.

Anyway You Slice It

When we first arrived I spied his book Payard Cookies on display and my reaction was oh nooo, not another cookbook and its about cookies! My cookbook addiction was about to rear it’s ugly head since I seldom pass up the opportunity to add to my collection.

After trying the desserts I walked out without a copy.

You might be asking where is this story going? Well, having put Payard Cookies out of my mind I was perusing a favorite blog, Ipso-Fatto recently and to my surprise she had posted glowing reviews of a couple of cookies from Payard. Well, maybe we did catch Payard on a bad day. I tried the Raspberry Diamants and you know, they’re pretty darn good and a breeze to make.

It is a slice and bake cookie which I love, so flippin’ easy. You can make the dough in advance and leave it in the fridge. You can bake as many or as few as you want and freeze the remaining dough for a rainy day. These cookies are a riff on sables’, the French version of shortbread cookies. Diamont, French for diamonds, refers to the sparkly edge on the cookies created by rolling the dough in coarse sugar before baking. Description done, let’s go make some delicious cookies!

It’s Berry Good

Adding raspberry jam makes this cookie a little softer than a classic sable’. Which gives the cookies a sweet tart flavor and flecks of red color. Payard adds red food coloring to the dough to make the cookies pink but I didn’t. Use jam with seeds, it adds a bit of crunch. You can kick these cookies up a notch by making a sandwich cookie using raspberry jam for the filling or a raspberry buttercream. Oh snap.

Uh-oh looks like I may be adding yet another cookbook to my collection.

All Things Reconsidered (Raspberry Diamants from Payard)

Prep Time 20

Total Time 45

Ingredients

Adapted from Payard Cookies

14 tablespoons 200gms unsalted butter, room temperature
2/3 cup 80 gms powdered sugar
1 large egg yolk reserve egg white
1/4 cup 60gms raspberry jam with seeds (I used TJ's)
1-3 drops of liquid red food coloring optional
1 3/4 cups 225gms all purpose flour
Pinch of salt
1 cup 200gms granulated sugar or sanding sugar

Instructions

In a mixer fitted with the paddle attachment, beat softened butter with powdered sugar until fully combined. Add egg yolk, raspberry jam, and food coloring. Mix until well combined.
Add flour and salt and mix only until dough comes together. Careful to not overmix.
Place dough on piece of parchment paper and roll into a log about 1 1/2 inches in diameter. Freeze dough for approximately 2 hours, or until log is chilled all the way through. You can freeze dough for up until one month.
Preheat oven to 350 degrees. Line baking sheet with parchment.
Remove dough from fridge. Put granulated sugar in a large rimmed baking sheet.
Brush the reserved egg white on the outside of the cookie dough.
Roll in granulated sugar until completely coated. Return to fridge for 5 minutes to chill.
Remove from fridge and slice roll into 1/4 inch slices. Place on parchment lined sheet approximately 1 inch apart.
Bake for 8-10 minutes or until cookies just begin to turn color and the edges are golden brown.
Remove cookies from oven and transfer to a cooling rack. Cool completely and store in an airtight container for up to one week.

She’s Baaaaack….Guest Blogger Jamie!

By threejamigos | April 4, 2016 | Comments 0 Comment

Hello! This is Jamie! I know I know, it’s been a while, blame the Rice bioengineering department. Don’t worry, I’ve missed you guys, too. I’m currently sitting in the car typing this; it is the first hour of a 12 hour drive back to Houston from Nashville.

Okay, I lied. I’m going to be honest, I fell asleep in the car right after writing that^. Currently sitting in Starbucks across from the Texas Medical Center writing this. It is 9:50 a.m. on Sunday, and I feel like I’m about to fall over from lack of sleep. Before you roll your eyes at me and grumble something about crazy college kids sleeping in til forever o clock after a long night of partying, hear me out. I got back last night at about 3:30 am, and now I am here at Starbucks waiting to go to lab. Not that I’m complaining, I actually really like lab and Nashville was super fun. My school, Rice, is super weird, we have breaks called “midterm recess” where we get a Thursday and Friday off once a semester. They are supposed to happen after midterms are over so we can all catch up on sleep, but honestly I’d rather get a full week off for Thanksgiving instead. Sam and I usually use midterm breaks as an excuse to go travel somewhere outside of Houston. We went to Austin last year and bummed around UT and had a blast. This year, I was a little hesitant to go anywhere because I was so tired from a long semester of awful classes. Our ideal vacations are not very relaxing—we both love exploring places. But, of course, Sam being Sam, and me being me, I found myself sitting in a car on Wednesday night ready to brave the long drive to Nashville. Our excuse for going was to visit Jordan and Sam’s best friend, Tate, from high school. Jordan goes to Vanderbilt and Tate goes to Belmont, which are basically right next to each other. We spent Thursday, Friday, and most of Saturday in Nashville, and we had an awesome time. Jordan’s friends were great and so was Tate. (check out my awesome rhyming ability).

But I am my mother’s daughter, and naturally, this post is going to be about food. I don’t think Sam and I had really bad food during our trip. Except for Pluckett’s. Don’t go to Pluckett’s. Well, in their defense, we went after driving from 7 pm to 830 am in the morning, so we weren’t really thinking about food. Nashville, like Houston, has a fantastic food scene. All of the restaurants are very into the rustic vibe, which I am a major fan of. The food highlight of the trip was Barista Parlor, a small coffee shop with possibly the best breakfast food I’ve had in a while. (Sorry Houston). I had this really yummy biscuit (of course) with sausage, an egg, and jam. I’ve never been the biggest fan of biscuits, but I figured I was in Nashville, so I had to try one. It sounds weird, but the combination of sweet jam and the salty sausage was actually pretty awesome. Sam had your classic eggs, bacon, and potatoes breakfast, and he said the bacon was possibly the best he’s had. As a side note, we did try to go to Biscuit Love, but the line looked like the line in front of the Apple Store whenever a new iPhone comes out, and we were not about to wait in it. Unlike my mother, I am relatively sane when it comes to biscuits. Sam does not have my Dad’s patience when it comes to dealing with Leong women and our obsession with food. But he did have to listen to me belting out four hours of Taylor Swift on the drive up to Nashville and every single high school musical song ever made on the drive back. Can we say Trooper with a capital T?

Another highlight of the trip was the coffee. I had so. Much. Coffee. It was glorious, but probably not the best thing for my stomach. To be honest, I needed that much coffee, I was pretty sleep deprived. It tasted so good, too. I’m pretty sure I had three to four cups each day, some just straight coffee and some fancy ones like this.

Cupofjoe — More coffee..they make it look so nice

All in all, it was a great trip. I’ll admit it, I definitely missed my brother, and I loved spending time with him, even when he forced us to go to Chuy’s (a Houston original) for dinner and when we spent a solid 3+ hours trying to find a brunch spot because the wait for a table was way too long everywhere we went. (We finally settled on the 45 minute wait at the Flipside, and yes, it was def worth the wait). Alright, I have procrastinated enough on my school work. I’ll write again soon!

Hi Claire

Paradise Found

By threejamigos | March 29, 2016 | Comments 0 Comment

This has been the longest period of time between posts for my fledging blog, I hope you stayed with me. As life is prone to do, it got busy and messy. The first few months of this year has brought joy but also great sorrow (for another post), thankfully we have family and friends to share in the moments; to celebrate the good times and help us through the bad times.

I missed blogging, it has become a way to decompress, reflect on life and of course pass along yummy recipes to you.

_V3A4943 — Waipi’o Valley still spectacular, even in the rain

Juli’s wedding provided impetus for a quick island getaway. Whoever came up with destination weddings should be applauded and I can’t think of a more beautiful venue than the Big Island. Before going I formulated a list for my brief island jaunt, things to do, food to eat and sites to see. First and foremost, Hawaiian food. It is comfort food, island-style, I have a definite weakness for island grindz. Good thing I don’t live in Hawaii. A diet best described as insanely delicious but not very good for you. The very definition of vacation eats. Can you say banana mac pancakes? Loco Moco? Kahlua pig? 2 scoops of anything that contains mayonnaise? Yes, I would be doomed. My saving grace would be the abundance of tropical fruits and seafood. I also dream about Shave Ice..hmmmmm, lilikoi, mango, passion fruit, lychee, but I would have to get to Oahu to Wailoa Shave Ice to have some.

Bucket List for the Big Island

It actually takes about 3+ hours to get from the north side of the island to the south side. Rent a car you’ll need it. If you insist on driving like a Californian (not me of course), it will take considerably less time.

Hidden gem in Kona, 808 Grindz. Say hi to Aaron for us! If they have grilled pork belly on the daily specials menu, order it. Served with fried rice it has that sweet salty flavor, a big thumbs up.

On our way to Waimea we stopped at the Hawaiian Style Cafe, another local joint with breakfasts big enough to satisfy the hungriest guy in your group.

Umeke’s– Poki Bowls! The fish is fresh and the vibe is friendly.

TexDrive In We stopped here for their malasadas, not bad but if you have had Leonard’s malasadas in Oahu you have my permission to skip these.

If you’re headed to the Waipio Valley (well near it, can’t go into the valley due to Dengue Fever) stop at Waipi’o Cookhouse. Locally sourced produce and a barbecue pit that would make any southerner proud.

I enjoyed a delicious brisket sandwich. And don’t forget you can always stop at a McDonald’s for Saimin, Spam, Eggs and Rice or Guava Pie!

Stopped by to visit an old friend who moved back to the islands. Every day is another day living in Paradise, inspiration for his artwork. Well deserved after having both my boys in his third grade class!

Weather? Hot, humid, cold, wet, rainy, sunny, windy..yes, it has it all, bring your swimsuit and your raincoat, you’ll use both!

On a lazy night, find a local hangout with Hawaiian music, slatkey guitar or ukulele. Kick back, relax and enjoy the sounds of the islands and a Mai Tai if you have to! Here is a taste of island music, Home in the Islands by the Cazimero Brothers.

Don’t miss!

You can hike the crater floor, explore a lava tube, enjoy a steam facial (steam vents) and be mesmerized by the volcano activity at Hawai’i Volcano National Park

Or hang out with the sea turtles and enjoy a day at the shore at Punalu’u Black Sand Beach

Stargazing at Maunakea

It’s cold at 9200 feet, bring warm clothes! So many stars…amazing! We saw Jupiter through the one of the many telescopes they set up each night.

If you can’t quite gather up the nerve to skydive or bungee jump, try zip-lining over Umauma Falls.

Aloha!

The Big Apple

By threejamigos | January 19, 2016 | Comments 0 Comment

Right before the holidays I was trying to figure out what to get the hubby so I called my cousin’s wife Kathy in New York. She is my Go-to-Guru for kitchen appliances and cookbooks. I was curious about a sous vide machine and knew she had one. She mentioned she was throwing a surprise birthday party for Mike (her hubby) and I immediately invited myself, I know tacky but hey we’re family. A quick trip to New York would be fun and help decompress from the holidays. By the time I boarded the plane I had the hubs and daughter in tow.

I love New York. The energy level is amazing. Museums, restaurants, people watching, theaters, history. So much to enjoy, appreciate and reflect upon. We visited the World Trade Memorial, the MOMA, the Met, walked SOHO and the waterfront, stood in line for half price Broadway tickets (still expensive but SO worth it) to see Something Rotten (GO. Very funny!). We topped off our MOMA visit with lunch from the Halal Guys cart and noshed on great bagels and lox from Russ & Daughters. Jamie, with her roomie Jenny, took off to High Line Park, Manhattan’s old railroad trestle reinvented as a beautiful urban park.

No Jamie, these are real bagels. Chewy with a nice crispy crust. They aren’t stale, sheesh.

I wonder how annoyed people were on the plane coming home when I pulled out my chopped liver, egg salad, smoked whitefish and salmon salad and bagels. Hey, it was a long flight, gotta have something delicious to eat.

If you haven’t been to New York..put it on your bucket list NOW.

Let It Snow, Let It Snow, Let It Snow (Almond Clouds)

By threejamigos | December 6, 2015 | Comments 0 Comment

I manage to combine everything I love in one trip. How cool is that? Crew, travel, photography, food..life is good, eat pie.

Let it Snow, let it snow, let it snow by Diana Krall

New England Bucket List

Row at Head of the Charles in Boston: Check
In Boston:

Delicious dinner at Amelia’s Trattoria in Cambridge
Sticky buns and Jam Pop-tarts at Flour
Survive Boston traffic

Jane, Mary and Debbie’s Excellent Adventure: Check
Experience New England Fall colors Semi-check (a little too late)
Visit Quechee, Vermont.
Walk the covered bridge to get to Simon Pearce Glass
Listen to SiriusXM Radio They play 6 artists from each decade over and over and over
Chocolate-covered oyster crackers? Yep, Cocoa Bean Montpelier, Vermont

Find obscure pie shed in the middle of nowhere and eat scrumptious pie: Check

Poorhouse Pies Underhill, Vermont, get the Key Lime Pie, you won’t regret it. After watching A Few Good Pie Places on public television, this was our destiny….

Visit baking mecca King Arthur Flour: Check

Is this Heaven? No, it’s Vermont. Is it possible to pack 15 pounds of flour in my suitcase and not exceed airline weight limit? Apparently not.

And now for that cookie recipe I promised. Straight from King Arthur Flour, Almond Cloud Cookies. Yes, gluten-free and ridiculously easy, child’s play…just saying. I recommend a food processor to make the batter, an idea from Just Get Off Your Butt and Bake, making it incredibly easy to make.

I used almond paste from the King Arthur Flour catalog. It calls for bitter almond oil, but, you can substitute vanilla extract and still taste the almond.

The dough is fairly stiff. I made my cookies a little smaller using a tablespoon ice cream scoop. Instead of sifting powdered sugar over the batter before baking, just roll the balls of dough in the sugar.

Do not skip the 3 finger indentations. The cookies look better. Baking time was approximately 15 minutes. The edges will be crisp and light brown and the centers soft and chewy. If you love almond and have a sweet tooth, this is the cookie for you.

Print Pin

Almond Cloud Cookies

Ingredients

1 10 ounce can of almond paste
1 cup sugar
2 egg whites lightly beaten
1/2 tsp almond extract
1/4 tsp. bitter almond oil substitute vanilla extract for this
1/4 salt

Instructions

Preheat oven to 325 degrees
Place almond paste and sugar in food processor bowl. Pulse to blend until mixture looks crumbly
Add egg whites, salt, extracts to almond sugar paste.
Blend until smooth. Batter will be fairly stiff, should be able to scoop batter out with tablespoon ice cream scoop.
Roll in powdered sugar until evenly coated
Place on parchment lined baking sheet. Gently press three fingers into the top of each dough ball.
Bake 15 minutes until the edges are golden brown and the center still chewy.

This is Vancouver… Washington!

By threejamigos | July 2, 2015 | Comments 0 Comment

Annual trek to Northwest Regional Championship for Masters. Did I mention how much I love this regatta? It is a multi-day event, lots of racing, hang time with my crew mates and taking in the Northwest vibe. We didn’t get to spend much time in Portland, so I’ll have to go back!

Early morning arrival allows us time for breakfast at the Tin Shed, a neighborhood place where you fill your own coffee cup and settle in for a hearty breakfast. Make sure you try their biscuits, definitely a highlight!

From there we head across the river to Vancouver where we are staying. Anchoring the area is a small park, the heart of the town. On weekends the park hosts the Farmer’s Market, craft fairs and kids play in the water fountain. The area is in transition with new businesses popping up, I’m guessing a little more affordable than downtown Portland or Alberta Street where we had just come from..

Favorites this year in Vancouver include Treat Bakery, Tommy O’s and Woody’s Tacos. Treat serves up unbelievable cookies like Salted Chocolate Chip, their version of Dorie’s Jammers and Peanut Butter cookies. Delicious! Also found a little ice cream place on Main Street, Ice Cream Renaissance. Not as hip as Salt & Straw but a nice place to go, especially when the temperatures reach 100 degrees! Try their honey vanilla!

Project 365: Boston Public Gardens

By threejamigos | May 23, 2015 | Comments 0 Comment

Great city, great sites, great history, go. My kids loved the classic Make Way for Ducklings so the highlight of our first trip to Boston was of course, the Public Gardens.