31 Days of Traveling and Local Food

I’m off yet again, this time to two continents and three countries (See Map). First stop, to the Motherland, Vietnam, which I have never been with Mom. We are traveling North to South, Hanoi to Ho Chi Minh City (Saigon) with stops in Hue, Nha Trang, Hoi An, and many more. Next, a pilgrimage for myself; cooking on Organic Farms in New Zealand, through the program, WOOF. I met 3 nice families via email and they have been kind enough to let me crash and cook, all while learning the culture and food of KIWIs! I hope to learn about gardening too! Last but not least, a few days down under in Sydney visiting friends. Can’t wait to eat ‘Roo meat!

These 31 days of traveling will give me perspective, hopefully a little thought about food that is not processed and is fresh and local. So, of course, I have decided to do a little experiment of eating nothing but local fare, the freshest of fresh, in Vietnam, fresh caught fish, vegetables, and herbs galore, in New Zealand, farm to table, straight from the gardens to the kitchen I’m cooking in, and in Sydney, at my friends’ kitchen tables of course! I’m straying from any diet sodas, chain restaurants, frozen food, and even potato chips (unless I make them myself). Will I be able to do it? I would be ashamed if I didn’t. How about alcohol you ask? I have to draw the line somewhere but will be drinking Vietnamese beers, New Zealand wines and in Sydney anything goes!

I’m excited to share a Kiwi Christmas and Australian Boxing Day amongst new friends. Wish me a bon voyage, drop an email, and most importantly, any suggestions of local fare would be fantastic! Check back periodically at this site!

Autumn is here!

Tis another Fall season upon us and it's going to be a sultry 95 degrees this weekend in Los Angeles. At least it was chilly enough for a few days in which I took full advantage. A few weeks ago, I cooked a dish that would make any East Coaster proud.

How do I put into words that exact moment of a spoon caving into the buttery crust, soping and sponging it's way to the velvety broth! Simultanesouly aromatics of thyme, onions, celery, Fall come rushing up, engaging all senses. The first bite, crunch of sweet peas, hot broth, savory chicken, flaky yet soggy crust, oooouch... tounge burnt but well worth it. At least this is what I remember as a youngster eating Chicken Pot Pie!

Fast Forward: Midde of October 2008, one rare chilly and windy Friday, cooking for a bunch of friends’ of friends a nice filling meal. Vegetable pot pies which consisted of everything Fall, butternut squash, sweet potato, swiss chard, and mushrooms. Everyone was to bring their own wine and cheese, nuts, dried fruit to be provided. All and all we ended up with 8 cheeses and 8 wines!