Exploring the Places No One is Talking About
As the days, hopefully, get cooler something that I love to make is apple cider. Here is the link to my original recipe but below I have noted some changes that I have made in following iterations of this recipe. For the summer I used a spice mix of lavender, cinnamon and cloves and after
Hot summers require lighter dishes and I decided to try something different. Last year I made a mango radish salsa that was fantastic but I wanted to change things up a bit. Ingredients: 1 full pineapple – diced 1 bunch radish – thin sliced 1/4 bunch cilantro – roughly chopped 1 – 2 jalapenos –
Yes, a chocolate boutique, you read that right. Visiting the Belize Chocolate Company was kind of impromptu. We were exhausted but didn’t want to waste a minute of our time on the island. Our adventure with the Belize Chocolate Company actually started two days before at Blue Water Grill. After we were stuffed instead of
Keltin loves pickles and especially dill pickles. We recently ended up with some pickling cucumber and I thought that I’d try my hand at turning them into actual pickles. I don’t have the equipment to properly “can” these, so these are refrigerator pickles only. I have a ton of fresh dill leaves from my areo-garden
Last weekend I had enough people over to cook some recipes that make more than Keltin and I should each normally. For dinner I made Coq Au Vin Blanc (from this post) and it turned out fantastic but for dessert I wanted something lighter. Thus I decided to try my hand at a meringue based
With the use of my Areo Garden I have an overabundance of herbs that I honestly cannot use fast enough. There are a variety of ways to save herbs for later use: drying, freezing them in water or oil and making compound butters. Compound butters are a great way to save your herbs and an
This is a recipe that I haven’t made in a while but it perfect for spring and summer. It is a bright and flavorful recipe. https://mcgeetraveltales.com/2018/07/20/foodie-friday-tequila-lime-shrimp-tacos-with-mango-radish-salsa/
As Easter is this weekend I thought i would share what I am making for our family lunch: Matcha Honeysuckle Bundt Cake. I’ve made this recipe once before – at the wrong time of year – and I’m excited to share this bright and delicious cake with my family! See the recipe here: https://mcgeetraveltales.com/2017/12/15/foodie-friday-green-tea-honeysuckle-bundt-cake/
Spring and summer provide us with a lot of yellow squash and zucchini. One of my favorite things to do with them is roast them. Thin sliced squash and/or zucchini If you have them you can also include thin sliced potato, onion, and tomato. Salt and pepper Olive oil Rosemary or preferred herbs Cheese –
As you can probably tell from my Friday posts, I love to cook and I really love to use fresh herbs. But there are a couple of problems. First buying fresh herbs at the store is expensive. So I try and grow my own in the traditional planter boxes. Well I don’t exactly have a
McGee Travel Tales 