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One Week Itinerary Florence and Venice, Italy

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Happy Spring!

April is upon us and while it has been very cold in the CT area, I have been very fortunate to enjoy some spring in Italy! I am very excited to share our one week itinerary to Florence and Venice, Italy.

While we have traveled to Mexico and other spots, it had been awhile since we made it to Europe. Our trip really could not have been more perfect and while I was originally worried we were trying to do too much in one week – our experience proved otherwise. CG1 is studying abroad in Florence so this trip was a must (of course) to visit her. Today’s post (and possibly a few future posts) will go over what we did, where we stayed, ate and other important tips to plan a fun one week itinerary for Florence and Venice, Italy. Our trip also included visiting the CinqueTerre and Siena, Pisa, San Gimignano as well as the Tuscan countryside.

Travel to Florence Practical Details

Being in CT, we decided to fly out of JFK, the largest airport in the New York area that has most of the international flights. We flew to Zurich, had a short layover and then headed to Florence. Of note, you do not need to claim your bags at a stop over in Zurich if flying Swiss Air (of course check to be sure). They checked our bags right through.We were greeted with the most amazing sunrise over the Swiss alps – breathtaking (see photo below). We left around 4:30 EST and without delays on Swiss Air landed in Florence at around 9 a.m. The Florence airport is on the small side and easy to navigate. We quickly picked up our luggage. There is a taxi stand outside the entrance and it was very simple to take a taxi. We confirmed the price (about $26 Euros with a few extra dollars for our luggage).

Day 1 in Florence

We take a cab from the airport to check into the Hotel Orto De Medici.  The hotel is lovely and on a quiet street. Our room is off of the courtyard where Michelangelo was a student in the Academy that was held there. It is full of history and close enough to the main sites. We meet CG1 at her apartment and explore (note – better not to sleep if you can avoid it – it is good to be very tired that evening and get over the jet lag).

We walk to the Duomo admiring its dark green and white facade. The Duomo, consecrated in 1436, is a central feature of Renaissance art and easy to use as a landmark.   After a lunch at a cafe and more sightseeing, we climb to the Piazza Michelangelo and then head to dinner at Osteria del Gatto e la Volpe for pizza with prosciutto, pistachios and burrata – one of many delicious meals we will eat. I also order the chicken Sorrentino. We head to bed after being finally struck with jet lag.

We are not tired…really…

Day 2 in Florence

We awake on Sunday to a delicious breakfast at the Hotel Orto de Medici. The sun filled atrium is the perfect place to enjoy eggs, pastries, and of course a fresh cappuccino as well as blood orange juice that is fresh squeezed with a special machine. 

The first Sunday of the month, the museums are free in Florence which is perfect.  We head to the Accademia to see David. David is as impressive and memorable as I recall when I visited my own junior semester abroad.  I still love Botticelli’s Venus and so many other incredible paintings. 

I had not visited the Church of Santa Croce before and wanted to see it this time so we headed there right after the Accademia.  Santa Croce is a gorgeous church off of a plaza where jousts used to take place.  Galileo and Michelangelo are buried there. 

Santa Croce is not too far from the leather market and surrounding shops.  It is time for some retail therapy, and I buy an Italian wool scarf from a boutique, and an orange pebbled leather bag from the leather market.

Lunch is at the Mercato Centrale which reminds me of Chelsea Place in NYC.  Full of stalls with the most delicious pizza, panini, fresh pasta with wine bars not far away.  We have a panini. Italian food here is so fresh. Even something simple like salami on bread takes on a new dimension. You can taste the freshness of the charcuterie, the bread and the olive oil.

Afternoon brings a tour of the Ponte Vecchio (or old bridge as it translates) which stretches over the Arno river. It is full of wonderful shops.  We then enjoy an aperitif at CG1’s favorite café which is also a floral shop and boutique.  Dinner is at the Trattoria Za Za – very reasonable prices and a lot of food!  I particularly loved the spread of Tuscan appetizers.

Just a few appetizers Tuscan style…

Tuscany and Florence is known for beef.  The Bistecca is a large, t-bone type of meat cooked rare.  I pass on this but enjoy the local white beans.  Bruschetta is everywhere, and it is, for some reason, so much better than home? The next day we head to Cinque Terre so we turn in for the night at a reasonable hour.

Day 3 Hiking the Cinque Terre

On Monday we wake early to head to Cinque Terre, a UNESCO protected site and national park.  The park is also the third most visited site in all of Italy.  It is pouring rain in Florence (is this not a great day to hike the Cinque Terre we ask ourselves?).  I have booked this tour through Viator which we had an excellent experience with for all of our excursions.

Our guide is Alessandro, and he is excellent.  We take a coach bus to La Spezia, which at one time was a beautiful city that was included in the “Grand Tour” for wealthy Americans.  Sadly it was destroyed in WWII – even the cathedral and a hospital were bombed.  We pass marble quarries on the way.  Apparently Italy is a huge producer of both marble and marble dust.  L’Oreal owns the mountain where so much of the dust comes from as make up uses a lot of marble dust (as does tooth paste!).

We take the train to Manorola for the first views of the Tyrrhenian sea. Luck arrives with good weather.  We walk to Corniglia where we dine at Ristorante Cecio. Lunch includes a seafood appetizer and a delicious pasta with home made pesto.  Pesto here includes seasonal nuts, basil, green beans and even potatoes. 

Seafood appetizer…delicious!

After lunch we hike and are not disappointed.

This region, Liguria, is known for seafood.  According to our guide, everyone in the Cinque Terre knows how to scuba dive as they go down into the crevices to fish for octopus. 

After lunch we hike to Vernazza.  The hike is fairly challenging so much of the group decides to forgo it.  We forge on – the views are beautiful and there are air bnbs along the way (which I would love to stay at!).  

Vernazza is our favorite town.  There is a small beach, a beautiful church and a number of cafés.  We sit down and enjoy the local Limoncino (similar to Limoncello but not the same).  We buy some souvenirs in the local shops. We then head to Manorola which is the largest town and in our opinion, not as charming.  You can take a boat here but the weather did not permit it so we moved onto Rio Maggiore.

Rio Maggiore is gorgeous.  The best photo is here and we love the colorful houses and bright fishing boats that line the beach.  We buy a bottle of the local, white wine to enjoy later.  Tiny vineyards dot the hillsides (along with other crops) and the local, small farmers can sell to the larger cooperative to make wine to sell.

We return around 8:15 and are tired so we head to the Mercato for some wine and food from the stalls.

Day 4 Onward to Venice

CG2 and I are up early to head to Venice.  We enjoy a last breakfast at the Orto de Medici, take a short walk in the area and then head to the train station.  The station is quite large with numerous boutiques.  We enjoy shopping a bit before boarding our train.  Our hotel is about fifteen minutes from the train station.

The Hotel Moresco in Venice is a gem.  We are greeted with a glass of prosecco in the lovely parlor adorned with stained glass windows and beautiful, antique furnishings. The hotel is in the Dorsoduro neighborhood of Venice which is quieter but still lively.  We walk to the Piazza San Marco, the Rialto bridge and shop a bit.  We love a small leather and paper boutique where the artisan is cutting paper and leather in front of us.  We purchase a journal and a paper book mark for CG2.

The hotel offers cicchetti, or Venetian snacks with an assortment of drinks.  The food is delicious and the ambience relaxing.  Our fellow guests are largely British.  We venture out for dinner and happen upon the Osteria Oniga.  The place is crowded and has more than one table of Americans (it is top ranked on Trip Advisor).  The black “cuttlefish” pasta is divine.  I have the three course menu which includes “sour sardines” (sardines with sauerkraut).

Day 5 Tour of Basilica and Doge’s Palace in Venice

Wednesday:  The hotel has a delicious buffet with eggs made to order.  Honeycomb honey is delicious by the way (they serve an entire honeycomb on the buffet!).

We stroll and shop the morning, stopping for artichoke pizza (the food is amazing here and each restaurant is charming – even for simple food!).  We have a tour booked at 2 p.m. to see the Basilica di San Marco and the Doges Palace.  Our tour guide, Nicoletta, gives us an in depth tour.  So much to learn!  The church is over a thousand years old and is full of tiny (real) gold mosaic pieces.  St. Mark’s “relics” are here.  Each ceiling is even more fantastic than the next.  Apparently the Doge was head of the church (it did not report into Rome).  The style is modeled after the St. Sofia in Istanbul.  Our tour includes the balcony where we can see the Piazza San Marco as well as the bell tower and working clock which has two statues that move when the time changes.

The Doges’ Palace is full of Tintoretto murals – each one more impressive than the last.  The largest painted canvas in the world is here in the Senate room. 

Post tour we relax with a gondola tour which does not disappoint.  Something about seeing Venice from the water makes this city even more magical.

We enjoy appetizers again that evening.  Dinner is at a darling restaurant where our waiter is fully entertaining. Alexia enjoys the cuttlefish pasta again while I try a sampling of cod.

Day 6 Touring the Venetian Islands of Murano, Burano and Torcello

Thursday:  Thursday we are up early to enjoy breakfast.  Today we are touring the islands in the Venetian lagoon.  I booked a tour to Murano, Burano and Torcello.  Originally I thought we might figure out our own water taxis but it was daunting especially as we had to catch a train later that afternoon.

The tour is perfect – a “taste test” of each island.  I plan to return to stay longer.  On Murano, home to famous blowned glass, we see a short demonstration of glass blowing and then stroll the darling streets that line the canal.  We purchase a glass sail boat at a shop where the artisan is in residence.

Burano is my favorite.  The houses are so colorful.  Burano is known for hand made lace as well as S shaped cookies.  We buy some cookies, a tiny Venetian mask and enjoy a tiramisu cannoli.

Torcello is the quietest.  Hemingway and Princess Diana have eaten at one of its famous seafood restaurants.  There are two very old churches here and the feeling is very peaceful and natural.  Back in Venice we have a delicious panini (we marvel at how the simplest food is so good in Italy!).  Onward by train back to Florence.

We check into the hotel Perseo.  It is not fancy but the people are very friendly and welcoming.  It is also right next to the Duomo and close to CG1’s apartment.

Day 7 Siena, Pisa, San Gimignano and Tuscan Winery Lunch

Friday:  Our last day will feature a tour of Tuscany and the cities of Pisa, Siena and San Gimignano. 

First stop is Siena another UNESCO site,. Siena is an ancient city which once rivaled Florence until much of its population was struck down by the plague.  Siena has a number of sestieres (or neighborhoods) each one represented by an animal.  The year’s highlight is a horse race where the neighborhoods compete.  Siena has a number of rules as it is a UNESCO site.  There are approved colors for the building colors and shutters (green, brown, grey). 

We visit the impressive cathedral which has one part that was never fully constructed due to the plague.  Inside there are statues carved by a young Michelangelo.  The floor is inlaid with scenes from the bible and the library is a gem.

Next stop is a Tuscan winery and farmhouse.  We sit with two Macedonian women and other study abroad students.  The wine is delicious.  Lunch starts with charcuterie, cheese, fresh bread with virgin olive oil and balsamic vinegar.  Chianti “Classico” (which is the best mark for Chianti) as well as a light white wine.  The main course is pasta Bolognese – perfectly cooked with just a little bit of meat and a perfect tomato sauce. Dessert includes a rose wine with some biscotti.  Naptime on the bus!

After lunch we visit San Gimignano – a medieval town known for its slim towers and now – award winning gelato.  We purchase some divine, lemon soap and of course have to sample the gelato which is the best we have ever had.

The last stop is Pisa. The tower, featured all over the world, is actually beautiful – white with carvings.  The basilica is also gorgeous.  We have to take the tourist photos.

Back to Florence for our last dinner.  We head to Acgua Al Due – which I realize I dined at way back when I visited Florence junior semester abroad.  We have a long wait but the food is excellent.  The salad sampler is sooo good (especially the pear salad with nuts and cheese).  I order chicken with wild mushrooms.  The girls have ravioli with pear and cheese.  Dessert is the sampler and the tiramisu is more delicious than I remember.

The perfect ending to a fantastic week! Can you do a comprehensive trip to Italy in one week? Well, maybe not…but hopefully you enjoyed this one week itinerary for Florence and Venice Italy!

Where to ski New Hampshire
Travel

Where to ski in New Hampshire

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Hey there! After a fantastic long weekend on the slopes, today’s post is about where to ski in New Hampshire.

Our family loves a day of skiing with après ski either on mountain or maybe at home – with our favorite buffalo dip appetizer.

I grew up skiing in New Hampshire and Vermont. While I have skied all over the U.S., New Hampshire has a charm of its own. No nonsense, not too fashion conscious and full of down-to-earth folks who love a good brisk day on the slopes (with plenty of après ski afterwards). And, if you have an Epic pass, you won’t want to miss the three resorts that take it.

Where to ski in New Hampshire for Epic Pass Holders

This past weekend, Mr. SB and I decided to explore New Hampshire resorts. We focused specifically on those that took the Epic pass – Wildcat, Attitash and Sunapee. We started off with Wildcat mountain.

Wildcat Mountain – Know before you go

Wildcat is the furthest away (of the three) from southern New Hampshire and the Boston area (where many skiers make day trips). You wind your way through North Conway, NH which has a very extensive outlet shopping area and many quaint restaurants and shops. The drive up from our place near Winnipesaukee was beautiful. We drove along a pristine river and some darling small towns.

Wildcat is known for its stunning views of Mt. Washington. Mt Washington is the highest peak in the East (East of the Mississippi) at over 6,000 feet. While half the size of some of the Rocky Mountains, it is impressive. The week before it also held the world’s attention as temperatures dipped to 100 below zero degrees.

I recommend checking the weather carefully and in particular the wind conditions at Wildcat which I will get into next. As you can see, I prepared well by wearing all the layers and being sure to cover my face!

Where to ski New Hampshire
I am somewhere in there!

What it was like to ski Wildcat

Thankfully Saturday was a balmy 32 degrees going up to 40. Not surprisingly, there was some wind. Wildcat, being so close to Mt. Washington, can be very windy. Two of the lifts were closed when we arrived. Unfortunately, the Express to the top was one of those lifts. We took the triple up halfway and while the views were beautiful, we did not have the complete Wildcat experience until the Express lift to the summit opened.

Wildcat has some of the longest runs from the top in the state. We were not disappointed. In addition to a beautiful view, the skiing was superb and with blue skies and excellent snow we had a great day. Be sure to snap a photo in front of Mount Washington with the sign telling you the altitude (see my main photo for the view).

We love après ski as much as we love to ski. Wildcat’s lodge, while basic looking on the outside, had a charming pub. Food prices in the cafeteria were also very reasonably priced. Epic pass holders get 20% off!). All in all, Wildcat is a hidden gem that I wished I had not waited this long to try!

Attitash: Know before you go

Next up on our Epic pass New Hampshire tour, was a visit to Attitash Mountain. We skied Attitash a few years ago with the girls on a cold and icy day. Frankly, I was not too happy with the experience. While you should always check the weather before skiing, I would say it is particularly important for Attitash.

What it was like to ski Attitash

Attitash was amazing this past Sunday. Skiing Super Bowl Sunday will now be a tradition chez SB! We felt like it was our own mountain for the day. The skies were blue, the snow was great, and temperatures were like spring skiing. Attitash has 68 trails and 8 lifts. Almost every trail was open.

Trails wind past some lovely ski chalets. I loved the wooded feel of many of the runs.

The lodge has entertainment almost every Saturday with live music. There was a cute pub. We ate in the cafeteria which offered typical ski food. Mr. SB enjoyed a bratwurst while I sampled the chili. Both were tasty and while a bit overpriced – in line with typical ski lodge pricing and quality.

After skiing we decided to stop in at the outlets in North Conway. There are numerous brand name outlets including: LL Bean, J Crew, Talbots, Loft and more. I picked up a cute puffer vest at Talbots for $30 (retails $150 and even on sale is about $100) while Mr. SB scored some $10 J Crew shirts. Definitely worth a trip!

Sunapee: Know before you go

Mr SB and I took the day off Monday to ski Sunapee. Sunapee is the closest of the three resorts to Boston so it can be crowded on the weekends with day skiers. I would avoid long weekends in particular as well as school vacations for both Massachusetts and New Hampshire.

Mount Sunapee looks over Lake Sunapee which is a beautiful lake surrounded by summer homes.

Where to ski New Hampshire with a view of Lake Sunapee
The view of Lake Sunapee from the slopes

What it is like to ski Mount Sunapee

Skiing Sunapee was highly enjoyable. The ski resort boasts 66 runs. Of the three resorts, we found the skiing to be the easiest. The views were gorgeous as you see the lake and five other ski resorts in the distance. As it was a Monday, we skied ten runs in two hours!

After skiing we hit the pub. The lodge where it is housed, was a bit on the older side – typical seventies ski lodge look. Of note, you will not get the Epic pass discount in the pub. The chili was tasty. Mr. SB had a turkey avocado wrap which he said was delicious.

Where else to ski in New Hampshire?

While this mini get-away focused on the Epic resorts, we have also skied Waterville Valley and Gunstock. I grew up skiing Waterville. It is a favorite. There is only one road in and out of Waterville Valley and it is stunning. Last I skied there, it still had the old double lifts that go all the way to the top. I remember skiing that terrain when I was about six years old!

Gunstock has gorgeous views of Lake Winnipesaukee. We also love their local pub for lunch. For non skiers there is a mountain coaster which our girls tried and said it was great fun. There is also an outdoor sports center where you can rent cross country skis. We tried that one day and loved it too. Lastly, fun fact, Gunstock also offers night skiing.

Where to ski in New Hampshire? Try one of these options or explore others. For a great day with some old New England charm thrown in, I highly recommend trying these resorts. Until next time – happy skiing!

Perfect white light Christmas tree
Decor

Christmas Tree Reveal (and a catch up!)

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Hi there!

Well, the weeks fly by, and it is hard to believe it almost mid-December. Today, it is a holiday catch up (and catch up in general). Let’s talk Christmas trees, holiday decorating and food!

Christmas Tree Tailgate

Are you a faux tree devotee or an all-natural tree lover? Not surprisingly we are all in on the natural tree that we actually cut down at a tree farm. We love the atmosphere of tailgating families, hayrides and an adorable holiday village and stores (all at Maple Row Tree Farm in Easton, CT). We like to support thelocal farm (they replant the trees of course).

We also love to tailgate with friends. Every year we always include some favorite menu items – Mr. SB’s sliders with caper mayo and my ever famous buffalo dip. Mimosas are usually the drink of choice. It may just be my favorite day of the year. It is one of the happiest places I have ever experienced!

I adore the smell of fresh pine and the traditional look of it all. However, when I lived in California, I remember thinking a natural tree would not really be my desired look – the warm weather threw me off. However, in a colonial town in CT, it is perfect.

Years ago, my girls decided they wanted colored lights which I happily obliged. But a few years ago, we all agreed that we wanted an all-white light tree. I love how it coordinates with our family room and it fits the many ornaments we have so much better than multicolored. I usually start with the lights and then wrap gold ribbon around the tree for a garland. Our angel goes on top and then the girls and I decorate with the rest of the ornaments – some are over one hundred years old and passed down from my grandparents! I love to collect ornaments from places we have been.

Wrapped presents for under the Christmas tree

I love to wrap presents (see an entire post about it here). A great tip gathered from my favorite mom blogs is to buy some coordinating wrapping paper. I tend to do gold and white with a few accents of dark green. Too much red does not work in my color scheme. Homegoods has beautiful, thick wrapping paper. It is such high-quality that I usually even reuse it the next year for the larger gifts!

I also collect ribbons and ornaments to decorate the packages. Costco, Christmas Tree Shops and TJ Maxx/Homegoods all have beautiful, wired ribbon.

This year’s house decor will follow previous years for the most part. I did buy a new front door mat – has more of a winter theme then holiday so I think we can leave it out until Spring. I used magnolias on my mantle and layered on some decorative elements just like last year.

I purchased this funny sign and plan to put it on the bar for Christmas day when we host 16 for dinner and cocktails beforehand. I have a Santa too that will go right next to it:)

This year’s Christmas dinner menu

This past weekend we hosted friends for dinner. First, we hiked nearby to work up a good appetite. Then back to our house for appetizers and drinks and then dinner. Mr SB made short ribs braised in red wine I made twice baked potatoes (but left out the bacon in the Pioneer Woman recipe and used light sour cream and less butter), smokey sweet carrots (hope to post that recipe soon) and steamed green beans. Delicious, winter meal! My friend brought a delicious apple crisp. It was a perfect night to enjoy the fire and chat afterwards.

We usually host Christmas dinner, so we have a list of favorites that we usually make. This year is no different – here is what I am planning (as of now) –

Glazed ham

Brisket (smoked on Mr. SB’s big green egg)

Seared mushrooms in sherry cream sauce with dill

Mashed potatoes (thanks to Costco just heat, serve and put in a pretty bowl)

Green beans

Tian with zucchini, tomatoes, onions and goat cheese

Smokey sweet carrots (recipe to come!)

Dessert – still thinking about it. Likely assorted holiday cookies and possibly a chocolate cake.

Well that about sums up what has been going on at the SB house. Hoping your holiday season is going well! What are you planning to make the season festive?

Mixed Seafood Alfredo Pasta Trader Joes Hack
Food

Trader Joe’s Mixed Seafood Lemony Alfredo (Hack)

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Hi there!

Truth – I wrote this post weeks ago. Just posting now. A few tech issues and too much going on…but happy to share what I made that weekend and wanted to share – Trader Joe’s Mixed Seafood Alfredo (Hack Recipe). By the way, if you have not listened to the Trader Joe’s podcast that features their hacks you are missing something…but I digress.

Also for a bit more recent goings on – we have had a fun but busy fall. Both girls are in college so we have been visiting. CG2 is in the Boston area and there have been so many fun tailgates. CG1 is in Vermont and well, fall in Vermont can not be beat. Trips to the farmer’s market, hiking and soaking in the wonderful New England atmosphere made the weekend perfect. Thanksgiving is around the corner – tonight I am making homemade stock and starting to plan (see my post from last year). My one major tip is to make the stock ahead of time! It freezes beautifully and you will be so happy you do! Something about having to make stock and then do all that cooking takes some of the joy out of preparing the meal. Happy late fall and now –

Here is the post from September.

We had such a nice restful weekend that I was able to do a bit of cooking. We have been tailgating up a storm lately making favorites such as sliders and buffalo dip. These travels to see our girls in college have involved traveling too. With piles of laundry everywhere and a garden in need of some love, it was time to stay put. While I did have time to cook some more elaborate meals, I also whipped up this super easy Trader Joe’s hack – Trader Joe’s Mixed Seafood Alfredo (hack recipe alert!).

All you need is a bag of frozen mixed seafood from Trader Joes, a jar of alfredo sauce, half a lemon, some dry white wine (optional) and some dried tarragon. It is hardly a recipe! But here goes read on for Mixed Seafood with Lemony Alfredo Sauce!

Mixed Seafood Alfredo Pasta Trader Joes Hack
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Trader Joe’s Frozen Mixed Seafood Lemony Alfredo Pasta

It does not get any easier than this…tasty seafood that you cook quickly from frozen with a creamy, lemony alfredo sauce. Easy and delicious!
Course Main Course
Cuisine Italian
Keyword easy, Pasta, seafood, Trader Joes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 0

Ingredients

  • 1 Bag Trader Joes Mixed Seafood (frozen) There are other brands too but Trader Joes is the one I used for this recipe
  • 1 Jar of Alfredo Sauce I used Trader Joes but you can use any supermarket brand
  • 1/2 Lemon
  • 1 tsp Dried Tarragon

Instructions

  • Sauté mixed seafood in a wide frying pan. Add in a bit of white wine if using. Once cooked add the alfredo sauce. Simmer until nicely warmed through. Sprinkle tarragon and add in fresh lemon juice at the end. Serve over pasta, with a loaf of bread and salad for a delicious, super easy meal!
Zucchini, tomato, onion, goat cheese casserole tian
Food

Zucchini Tomato Goat Cheese Provençal Tian

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Summer flew by! We happily hosted friends all summer long at our club on the shore as well as at home. As I mentioned a few posts ago, Life is Meals right? My trusty blue journal has been filling up with this summer’s favorite menus. I noticed the other day, that more than a few meals had a favorite side dish – zucchini, tomato, goat cheese Provençal tian.

The dish is actually a tian, which is a French dish and really refers to the type of cookware. The main ingredients for this version are zucchini, tomato, onions, goat cheese on a bed of white rice drizzled with olive oil and a balsamic glaze. I also add in a generous handful of fresh, chopped thyme and some dried herbs de Provence.

It is a perfect side dish in the summer with zucchini and tomatoes being at their peak. That said, this dish has also graced my Christmas dinner table too. Even winter zucchini and tomatoes are still tasty prepared this way. The green and red of the dish are festive too. I also love how it is both a vegetable and starch which makes meal planning much easier.

Recipe to follow but let’s talk favorite summer menus first.

Menu #1 Short Ribs, Zucchini Tomato Goat Cheese Provencal Tian

A rundown of our weekends and favorite menus of course –

Late June, good friends of ours from business school made the trip to see us. They are also a couple comprised of a French husband and American wife so we have lots in common. J and Mr. SB are also excellent cooks and in fact J passed along the wonders of sous-vide cooking last year with some delectable lamb chops.

Mr. SB was not to be outdone so this menu features his sous-vide short ribs which are finished on the grill. I served a green salad, the zucchini, tomato goat cheese Provençal tian and this blueberry crisp with a side of vanilla ice cream. Note on the blueberry crisp I would not use as much flour as is called for in the recipe. It was a most memorable meal (in spite of the copious amounts of French Bordeaux we drank with it:)

Saturday arrived with picture perfect weather. Blueberry muffins, fresh orange juice, coffee and eggs were on the menu for breakfast. Dinner that evening included an appetizer of fresh clams and oysters (dug up by J and Mr. SB). The main course was salmon grilled on a cedar plank, grilled zucchini and eggplant, pasta salad. For dessert, well of course we had s’mores at the fire pit while we watched the sunset.

Menu #2 Zucchini Tomato Goat Cheese Provençal Tian

A few weeks later good friends arrived from London. Mr. SB once again decided to cook sous-vide this time, lamb loins. Lamb (and really any meat goes well with this dish), tian Provençal and salad. I also made this peach crisp which was delicious (the pecans really add to the flavor).

Peach crisp with a crunchy, pecan topping

Breakfast once again included: the famous Jordan Marsh blueberry muffins, along with zucchini bread, fresh orange juice, fruit salad and plenty of coffee and tea.

For dinner we headed to the shore for drinks and I made up a charcuterie board. Mr SB once again made his salmon. I made my adaptation of toasted Israeli couscous with grilled vegetables, farm tomatoes with garden basil and fresh mozzarella. For dessert we had the amazing crispy, chewy chocolate chip cookies.

Zucchini Tomato Goat Cheese Provençal Tian Recipe

So enough about meals (or can there ever be enough?) and onto the tian. Years ago, we visited my in-laws, and I first tried Zucchini Tomato Goat Cheese Provencal Tian. The creamy goat cheese, sweet tomatoes and fresh zucchini and onions came together so perfectly. My sister-in-law gave me the magazine copy – it was from a French magazine (which I have since lost and forgotten the magazine name).

Through the years I have adapted it. Their version had the vegetables cooking together and as zucchini takes far less time than onions, there were a number of times when the zucchini was overcooked. She also shared a trick, take a knife to spread the goat cheese onto the zucchini coins. It is much easier than trying to cut goat cheese into slices.

I also shorten the recipe by occasionally using store bought balsamic glaze. If you are a purist (or don’t have glaze on hand), then you can boil down some balsamic vinegar for that part. I also love garlic olive oil, and I use that to coat my dish. As for the dish, I have an Emile Henry 4 quart casserole dish with a cover. You can use any 4 quart dish frankly although I do recommend a cover for part of the cooking.

So here is the recipe. Also, as it is always eaten so quickly, my photo is a “before” I put it in the oven…will try to add the cooked version at a later date!

Zucchini, tomato, onion, goat cheese casserole tian
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Zucchini, Tomato, Onion, Goat Cheese Casserole (Tian)

Summer's favorite vegetables, assembled easily with crumbled goat cheese, fresh herbs on a bed of rice. Perfect accompaniment to any meal (and any season!).
Course Side Dish
Cuisine French
Keyword French, Goat Cheese, Provencale, Side Dish, Tomato, Zucchini
Prep Time 30 minutes
Cook Time 40 minutes
Servings 6
Cost $8

Equipment

  • 1 4 quart dish suitable for baking

Ingredients

  • 4 medium zucchini or 2 large
  • 4 to matoes
  • 1 large onion or 2 small
  • 1 log of soft goat cheese Costco has an excellent one that comes in a two pack
  • 15 cl de vinaigre balsamique
  • White rice – enough to cover the base of your casserole about 2 cups
  • 1 clove of garlic
  • 1 teaspoon or more of chopped thyme
  • Herbs de Provence to taste
  • Extra virgin olive oil
  • Salt and pepper
  • Balsamic glaze

Instructions

  • Preheat oven to 350
  • Wash all vegetables and dry. Slice zucchini into 1/4 inch or so coins. Spread goat cheese on top. Slice tomatoes and onions. Put onions in microwave for a minute or two until starting to cook (they should not be fully cooked as you will cook them some more in the oven).
  • Grease casserole with olive oil. Run a sliced garlic clove around greased sides and bottom or use garlic olive oil.
  • Spread rice on bottom of casserole. Layer zucchini, goat cheese, tomato, goat cheese, onion on top. I like to layer so it looks pretty. Sprinkle chopped fresh thyme on top. Sprinkle herbs de provence on top too.
  • Bake covered for a half hour. Uncover and bake some more until vegetables are fork tender.
  • Serve with your favorite main dish. Enjoy!
Dorm room decor boston college
Parenting

Saying Goodbye Part 2

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So we just returned from dropping CG1 off at college. We are officially empty nesters. If you read my last post about saying goodbye, you know that when we get to this stage with an official goodbye, we are really saying goodbye to all of those other stages that we did not know we were saying goodbye to – that last time we picked them up, read a bedtime story, put out the Easter bunny candy and many more. That tiny baby who could not walk or talk, the kindergartener who soon was graduating from fifth grade or that confident high schooler crossing the stage for her diploma.

All of this was in my mind but I also realized that this milestone is reason for celebration too. CG1 and CG2 are in the right places, both ready to thrive and become the adults we have worked so hard to help them be.

Mentally we moms try to get ready. Packing the memory foam mattress topper, an extra set of Twin XL sheets, surprise snacks and maybe a pillow personalized with her zip code. It keeps us all busy and for us, this was so much fun. Both girls and I love to decorate and plan.

The day arrives, the car is packed and loaded to the top of the Thule. Mr. SB and I are ready right? We arrive at college. Lots of helpers to unpack. And, CG2 and I unpack and decorate the room. Her roommate is super nice, and the roommate’s parents are too.

Oh and CG2 is attending my alma mater. It sure has changed. Really hard to get into (am sure I would be rejected now:) but it is the same in so many ways. This makes it both easier and harder as I recall my own struggles as a freshman.

It is time to say goodbye. We hug, and yes, we are misty eyed. Of course we know that texts and Facetimes await us anytime we want but nothing beats being in person.

Mr. SB and I drive off. I see a dad giving his son a hug. It is an emotional day to say the least.

I call it happy/sad or sad/happy depending upon the day. Happy because seeing your children grow and achieve important milestones is one of life’s greatest joys. Sad, because frankly the day-to-day won’t ever be the same. The “What’s for dinner?” or “Mom I need new ballet shoes can we go after school?” days are mostly over.

I know there is also so much to look forward to. In our case, football games, tailgates and parents weekend in a few weeks. October break where both girls should be home.

And, in my empty nester new life, more time to work peacefully without interruption. Time to exercise (after work which I have not done since the girls were born). Time for new hobbies such as gardening, sailing/kayaking/hiking, skiing for two and more. Travels for Mr. SB and I (and not during summer or breaks when everyone else travels and it is expensive and crowded).

As the saying goes, if you have done your parenting job right, then you are out of a job at some point. We may not be quite there…but hopefully we are on track for that promotion. If not, we have not really done our job now have we?

And this was a fun day in spite of the bittersweet feeling. Decorating her college dorm and knowing lots of fun adventures and challenges lay ahead is a memory I won’t forget.

Decorating college dorm room at Boston College Sundays Bread
Leaving for college advice to moms
Parenting

Saying goodbye

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This morning, bright and early, College Girl (who I will now refer to as CG1) left for her junior year and a new apartment in Burlington, VT. I was fine. I really was until I saw high school girl (soon to be referred to as College Girl 2 or CG2 as she is no longer in high school) with tears rolling down her face.

You see, this year, CG2 will be embarking on her own college journey so I think we all realized at the hour of 6:30 a.m. that our little family won’t be the same…at least not on a day-to-day basis. Even G our 80-pound pile of Labrador love felt it trying to squeeze herself into the front seat:)

I am sure no one will notice me here…

The past few weeks have been a flurry of getting both girls ready for college. CG1 has a new apartment so she needs items like pans, cleaning supplies, silverware. CG2 is moving into a typical freshman dorm so the shower caddy, twin XL sheets and comforter, frames for pictures and all kinds of storage were on her list. So off we went to Ikea, Target and the girls even hit a local flea market for one-of-a-kind items. We have been busy, busy, busy.

Time Flies

Some of this is surreal. I mean it was yesterday that Mr. SB and I were looking at CG1 in the delivery room. We said her name, and she turned to look at us. There was no mistake she had heard our voices in utero and knew exactly who she was looking at now in the world. I mean this was yesterday, right?

Or watching the first time she ate real food, skied, rode and then jumped a horse, rolled over for the first time onto her stomach (this last one was with my mom which was so special). All of those school memories too. Getting on the bus for kindergarten (without a glance back), presenting at fifth grade graduation, having her girlfriends for a sleepover in middle and high school, earning National Honors at her high school, calling us from babysitting to tell us she was accepted at her dream college.

CG2 entered the world two years later – sleeping all day and up at night (threw out my strict schedule that I had for CG1 when she was first born). I remember she smiled so much even at a sick visit doctor appointment. The doctor was sure I was an inexperienced mom and she was just fine. How could she be sick with that beaming smile? She had a 102 temperature by the way – I was not inexperienced at all!

Or the day she was chosen for the spelling bee, read her essay on the danger of drugs to the entire fifth grade, starred in the fourth-grade play, went to her first dance, toured colleges in the south with me last summer, shouted with joy at her acceptance to her dream school, right up to walking across the stage for her high-school diploma? Where does the time go? It plays tricks on us for sure.

The Days are Long but the Years are Short

You see what has hit me is as we say goodbye as they embark on this new stage of life away from us (at least for nine months) – we are also saying goodbye to that baby, toddler, kindergartener, awkward middle schooler, confident high-schooler. We never said goodbye to those younger versions. They just disappeared as we unwittingly moved onto the next phase not really realizing that they had left.

Those early years of parenting had some of the longest days…but as they say, those years were also painfully short.

Of course, our kids come back. Of course I have, as of the time of posting this, had a Facetime tour of her new place. Of course, I will be sending a care package this week (complete with my care package chocolate chip cookies). Of course, we have so much to look forward to (including fall college visits to see them). Of course, empty nest hood will mean time for things that we have put to the back burner.

While this is all true, this time, I know the last phase is over and a new, exciting one is about to begin. I will hug them tight, shed a tear, allow myself to process it all. We parents have been so busy getting them ready to leave for college, it is now time to get ready for our next step too.

Jordan Marsh Blueberry Muffin Recipe
Food

The Real Jordan Marsh Blueberry Muffin Recipe

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If you read my last post you know that for me, memories, places and food have always gone hand in hand. Many years ago, I visited a friend’s home on Wellfleet, Cape Cod for the weekend. After making the long trip from Boston (complete with bumper-to-bumper traffic), we awoke to a brilliant, blue-sky Saturday. This house had a panoramic view of the Atlantic Ocean. Breakfast, served on the deck, was comprised of some good strong coffee, freshly scrambled eggs, sausage and the most delicious blueberry muffins. My hostess shared that the recipe was supposedly based upon the legendary Jordan Marsh blueberry muffin recipe. The “secret” was the addition of mashed up blueberries to the batter.

Maybe it was the sea air, the in-season, local blueberries or maybe it really was the recipe. Fast forward many years, and I have recently found myself on a hunt to know all about these amazing muffins named after the now closed, but once famed Jordan Marsh department store.

What is Jordan Marsh?

Jordan Marsh was a department store, founded in 1841, with a flagship in Boston’s downtown crossing. The store is deeply engrained in my memory. My aunt Mae always bought my Christmas present from “Jordans” when I was a kid. Usually, the gift was a very high-quality wool skirt and matching Shetland sweater (both in a size or two too big with the idea I could grow into it:).

Occasionally my sisters, mom and I would venture into Boston to shop Filenes Basement as well as Jordans. Jordans sadly closed in the early nineties. But the lore of one of the first American department stores and those muffins lives on today.

The legendary Jordan Marsh blueberry muffin recipe was once a coveted and secret recipe. Now there are variations all around the web and dozens of other muffin recipes of course. In fact, I recently made some fresh blueberry muffins for friends joining us for the weekend.

My muffin was well received. My friend bit into the home- made muffin and affirmed that a real blueberry muffin tastes sooo good. Homemade is nothing like the overly sweet, often greasy, tinny, minimal on the blueberries sort of muffin you tend to find at the supermarket.

While my muffin was very good, it was not “twenty years later I still remember it while looking out at the Atlantic Ocean good.” I recalled how so many years ago my friend had said that the mashed blueberries made all of the difference. But there had to be more, so I decided to do some research.

Secrets from the original Jordan Marsh baker

First, the baker, John Pupek, who originally created the recipe was interviewed on TV! John explains, that yes, you want to mash up some of the blueberries. You also use a blend of flours – one is pastry flour (I found the Bob’s brand on Amazon). The interview also indicates that John likely used shortening instead of butter (or maybe a blend). I could not personally bring myself to use shortening knowing all of the adverse health effects. A good sprinkle of sugar on top gives it a crunchy dome as well.

So here is what I think is pretty close to the real Jordan Marsh blueberry muffin recipe. Grab a cup of your favorite tea or coffee, spread with some good butter and enjoy!

The real Jordan Marsh Blueberry Muffin Recipe
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The Real Jordan Marsh Blueberry Muffin Recipe

The legendary Jordan Marsh blueberry muffins were a treat for many Bostonians visiting downtown crossing. The recipe was a secret for years. SB researched just what made those muffins so good (hint it is more than mashed blueberries). Read on for the recipe and a bit of history.
Course Breakfast, Snack
Cuisine American
Keyword Blueberries, Breakfast, Muffin, Quick Bread
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12
Cost $7

Equipment

  • 1 Stand or electric mixer This recipe is very easy with a stand mixer outfitted with the paddle attachment. You can use an electric hand mixer if you don't have a stand version

Ingredients

  • 8 Tablespoons unsalted butter room temperature
  • 1 cup granulated sugar plus extra for topping
  • 2 extra large eggs John Pupek refers to fortified eggs. These could be Eggland’s Best. I used farm fresh eggs instead and the muffins came out perfectly
  • 2 teaspoons pure vanilla extract
  • 1¼ cup bread flour spoon and leveled (substitute with all-purpose flour if not available)
  • ¾ cup pastry flour spooned and leveled (substitute with cake flour if not available)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 ½ cups fresh blueberries divided
  • 2 Tablespoons flour used to coat 2 cups of blueberries (can be any flour)

Instructions

  • Preheat oven to 400°F, position oven rack in the center. Spray a muffin tin with non stick spray including the top of the pan. Line with muffin paper liners (due to blueberries, these muffins can stick to the pan)
  • In a stand-alone mixer fitted with a paddle attachment, cream butter (if you don’t have a stand mixer, you can use an electric hand mixer). With the mixer on low, gradually add 1 cup granulated sugar. Scrape the sides down then beat on medium speed until light and fluffy, about 5-7 minutes.
  • Gradually add the eggs, one at a time, and beat until blended. Add the vanilla extract. Beat for a few minutes on medium until light and fluffy.
  • Spoon and level 1¼ cups of bread flour (substitute all-purpose flour) and ¾ cup cake flour (substitute pastry flour), 2 teaspoons baking power and ½ teaspoon of kosher salt. Sift together over a mixing bowl and whisk to combine all the ingredients.
    Jordan marsh blueberry muffins
  • Add the dry and wet ingredients to the creamed mixture alternating between flour and milk, starting and ending with flour and scraping down the sides as you go. Beat on low just to combined. Don’t over mix (or you will have tough chewy muffins)
  • Remove the mixing bowl from the stand-alone mixer and scrape off any batter from the paddle attachment.
  • In a small bowl, mash ½ cup of blueberries. Fold into the batter with a spatula. In a separate bowl, coat and toss whole blueberries with 2 Tablespoons of flour and fold into the batter.
  • Generously fill each muffin cup to the top. Sprinkle a teaspoon or so of granulated sugar over each muffin.
  • Note: I used 1 teaspoon of sugar as a measuring unit, but in the original recipe, enough sugar was spread over the top to completely cover.
  • Bake at 400°F for 5 minutes. Lower temperature to 375 and bake for another 20. Muffins may need another five minutes for a total of 30 minutes. Tops should be lightly golden.
  • Insert a toothpick to test for doneness. If it comes out clean, remove the muffins from the oven and allow to cool in the pan for about 30 minutes.
  • Remove and finish cooling on wire rack.
  • For me the best way to eat these is right out of the oven with some good quality butter. Enjoy!
    Jordan Marsh Blueberry Muffin Recipe
Perfect Summer Menus
Food

Summer Menus and Musings

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Life Is Meals is one of my favorite books. Penned by James and Kay Salter, this delightful book, given to me by a dear friend years ago, takes you through meals and musings from a year of cooking. It really hit home the summer I read it, as I could not enjoy my own summer menus.

Why? Well, I read it during a rough patch when both my husband and I found ourselves out of work during the Great Recession. I took a consulting job in Chicago that summer to tide us over financially. I commuted every week for three months – leaving my first grader and four-year old at home with my husband who was diligently looking for a new job. Up at 3 a.m. Monday to catch a flight, and back at 11 Friday. Home never felt so good those weekends back in CT. I was thankful for Skype too (but a poor substitute to four- and six-year-old hugs).

All I wanted to do was get back to my normal life and this book, which I read on the plane over a few weeks underscored how important my family’s home cooked meals were to my very soul. I was staying in a chain hotel with a poor excuse for a kitchen. Meals were usually pasta with butter and cheese and maybe a salad – or it was take-out.

The good news was that the assignment was only three months, and I returned appreciating our usual routine and all of the delightful summer menus that usually grace our table. Additionally, I took up my own habit of writing down memorable menus in a blue journal. This summer has been particularly fruitful so today’s post I am sharing our latest summer menu (also to be written down in my trusty blue journal).

Clambake and An Easy Dip

This past weekend included the annual clambake at our beach/boat club. It was steamy hot, and I found the perfect (budget friendly Target:) long sundress (the thought of anything form fitting was not going to work) plus lots of room with the maxi skirt for a good meal! Front view below (side view above). Paired with flip flops and my favorite straw hat…this may be a perfect outfit to enjoy a favorite summer menu.

Waiting for the boat launch…and looking forward to lobster! Maxi dress from Target

If you have not had a traditional clambake, you must try it! A summer menu of fresh lobster, quahogs (or steamer clams), mussels, corn on the cob and small red potatoes is the main. Of course, you must have a healthy dose of good quality, melted butter to dip (or drench). In our case, we enjoyed this perfect meal on the beach. Lobster is really best eaten outside, spread out on a picnic table and preferably with a view of the ocean.

Summer menu drinks and appetizers

Friends mixed up fresh margaritas (deadly). Mr SB decided to pick some fresh mint from our garden and whip up mojitos. Of course, we indulged with chips and freshly made guacamole (a must with margaritas right?). I also was looking for something easy to put with some crudité. Traditional clambakes are usually short on vegetables. Slaw in mayo is not my idea of a good fresh veggie option.

Smitten Kitchen is a favorite blog of mine and Deb’s red pepper white bean dip was perfect. I also loved that similar to my very simple artichoke dip (my go to for winter entertaining), I usually have all of the ingredients on hand. The dip uses a can of white beans, a jar of red peppers, lemon and a dab of cream cheese). I tweaked it a bit by adding some Tuscan seasoning from Saratoga Olive Oil and a healthy dose of chives from the garden. I served it in this cute boat bowl (a Homegoods find:).

White bean and roasted red pepper dip
White bean and red pepper dip with Tuscan seasoning served up in a boat for a cute touch

A well thought out charcuterie board is always welcome too. So easy to assemble and perfect with mixed drinks…good to have something a bit more substantial to snack on! Costco is my go-to store for the meat and cheese. I keep Carrs crackers on hand as well as dried fruit and nuts. You can see my version for the clambake above and another below served with friends on our deck.

Top off the evening around the fire pit with traditional s’mores. Don’t try to improve the s’more recipe as they are perfect in their original form.

Is there a better summer menu? And with this view, and some good friends, summer is sweet.
Sunset over Long Island Sound
Sunset over Long Island Sound
Fresh Corn Salad with Lime Vinaigrette
Food

Fresh Corn Salad with Lime Vinaigrette

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Summer is in full swing, and we have been making the most of our beach club on the CT shore. Every weekend we eat dinner there (weather permitting) and this past weekend was no exception. We have had a steady stream of guests too, so I have wanted to mix up the sides from the usual pasta salad. Mr. SB tends to grill (this past weekend it was his famous ribs recipe) so sides are my thing…it is not quite corn season here, but I was able to find some fresh corn from Georgia at Whole Foods and dove in to make fresh corn salad with lime vinaigrette.

What ingredients do I use for Fresh Corn Salad with Lime Vinaigrette?

For last week’s version I used fresh corn (of course but you could use canned or even frozen), tomatoes, cilantro, red onion, chives and black beans. This recipe is super versatile though so you could add some red or green peppers, scallions and mix up the spices too – parsley would work just fine.

The lime vinaigrette is also so easy to make. I used a very mild olive oil (avocado would work well too), fresh lime juice, garlic, some white wine vinegar, salt and some chili powder. If you have access to a Trader Joes I love their chili lime spice (available online too), and have used that too in both the salad and the vinaigrette.

What does the salad go well with?

Most summer fare would work with this salad. We ate it one night with some burgers and then again at our fourth of July celebration. I have been known to put some tortilla chips out and serve it as a dip. It is also delicious as a salad topper. The flavors are the taste of summer!

Fresh Corn Salad with Lime Vinaigrette
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Fresh Corn Salad with Lime Vinaigrette

Fresh Corn Salad with Lime Vinaigrette tastes like summer! Fresh corn combined with ripe tomatoes, fresh cilantro, black beans, and a hint of red onion with a zesty, lime dressing makes a perfect side for ribs or whatever you are grilling.
Course Side Dish
Cuisine American
Keyword Sides
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6 people
Cost $5

Ingredients

  • Corn Salad
  • 5 ears of corn shucked and steamed or boiled.
  • 1 red pepper cut in small dice
  • 1 cup grape or cherry tomatoes halved
  • 1/2 cup chopped cilantro or to taste
  • 1 can of black beans drained and rinsed
  • 1/4 cup chopped red onion
  • Lime Vinaigrette
  • Fresh lime juice from one lime or to taste
  • ¼ cup of white wine vinegar
  • ¾ cup of mild tasting olive oil
  • 1/8 teaspoon of cayenne pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon of sugar or honey
  • 2 teaspoons of Trader Joe’s chili lime spice mix or 1 teaspoon of chili powder if not available

Instructions

  • Instructions
  • In small bowl whisk lime juice, honey (or sugar), ground cayenne pepper, garlic salt and chili powder or Trader Joe’s spice. Slowly drizzle in olive oil; whisking continuously.
  • Remove corn from cobs (I angle a knife to remove kernels)
  • In a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, black beans and red onion. Drizzle with the lime vinaigrette and toss to coat.

Notes

If at all possible use fresh corn. Either white, yellow or bi color corn. I cook corn by putting about two inches of water on the bottom. Once it boils the corn steams. I check it after two minutes (early season corn is more tender and takes less time to cook). Then I cut it right off the cob once it cools.
• In a hurry? Make the lime vinaigrette the day before. You can also use leftover corn.
• Dice and cut your vegetables small. You want all your vegetable to complement the corn.