Category Archives: Travel

Tortolla 2012: Hello 2013

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.
We recently got back from a vacation to Tortolla! Though I now realize that I am not so fond of Caribbean food (two restaurants  proved to be exceptions to this general rule as you’ll see below), everything else on the island was fantastic. The weather was reliable, the beaches were clean, and the water might just be the clearest and most PULCHRITUDINOUS shade of blue I have ever seen. I snorkeled from the morning to the evening  for six days and was so content to just explore the fish and wide-open ocean for hours at a time. If I needed a break from this, I stayed on the beach and INDULGED in some quality relaxing, or as the locals DUB it, “limin.” If you ever have the chance, explore the island of Tortolla, mingle with some of the welcoming locals, and dive into the fresh water!

Photo of paddle boarding in tortolla for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Paddle Boarding in Tortolla: trying and failing miserably.

Photo of snorkeling in tortolla for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We snorkeled at Brewer’s bay and Carrot Bay. Though most of the reefs were dead, the diverse fish life was a show!

Photo of snorkeling at the baths in virgin gorda for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My favorite place to snorkel was in Virgin Gorda at the Baths.

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Making faces with the brother!

Photo of Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We also took a ferry to Anegada. The clear water and vibrant fish life was incredible to see at Loblolly Beach.

Photo of loblolly beach in Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Loblolly Beach with mom!

Photo of Loblolly Beach, Anegada for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of conch fritters at Pam's kitchen on menu for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Conch fritters and fresh lobster were among the delicacies served at the seaside restaurant in Anegada, Pam’s Kitchen.

Photo of lobster at Neptune's Treasure for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My mom, dad and brother all agree that the fresh lobster served at Neptune’s Treasure was the most tasty and fresh shellfish we have ever had!

Photo of tortolla 2012 for blog post, "Tortolla 2012: Hello 2013," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

We will miss you Tortolla. Christmas in the Caribbean is the way to do it.

Happy New Year, let’s make 2013 the best yet!

Charis

  • PULCHRITUDE =beauty
  • INDULGE =to allow oneself to enjoy the pleasure of
  • DUB =to give an unofficial nickname

A Trip To The Farmer’s Market

Photo of apples for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Tis the season for ripe macintosh apples!

There’s just something special about fall. Maybe it’s warm pumpkin pie, ACERBIC yet somehow-still-sweet apples, or orange leaves, or maybe, it’s the farmer’s markets across New England that are fixed with a CORNUCOPIA of seasonal produce. The farmer’s markets I go to in R.I. usually begin in late spring and end during the last part of October. Last weekend, I went home because I needed a break from school. But really, I was just eager to see and taste fall-time foods.

Photo of pumpkins for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Don’t judge a book by its cover! Their appearance may scare you, but these pumpkins are sweet and tasty on the inside.

Photo of corn for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of sunflower for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of white radishes for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

These Japanese white radishes are very unique. Dipped in fleur de sel, their flavor comes alive.

Photo of oysters for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I’m a DEVOUT lover of summer because of its markets that usually have sweet corn and ripe tomatoes. As we move into fall, we start seeing more root vegetables. My favorite are sweet pumpkins, which scream pie! Their seeds can also be baked with cinnamon-sugar to enhance their flavor.

Photo of peppers for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of butternut squash for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of lettuce for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Photo of pumpkins for blog post, "A Trip To The Farmer's Market," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

  • CORNUCOPIA = a large abundance of, a spread
  • ACERBIC = bitter, tangy
  • DEVOUT = religious

Why do you love fall?

Charis

Dips and Spreads: Fig and Olive Tapenade

Photo of fig and olive tapenade for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Fig and olive tapenade is a perfect spread on baguette and a dip for crackers.

Choate has been a pressure cooker this year, so to decompress, I’m spending the weekend at home with one of my best friends. How serendipitous that her mom is part Turkish and knows some wonderful Middle Eastern recipes! For dinner last night, she made a bounteous spread of koftes (similar to meatballs,) basmati rice (tasted like no rice I’ve ever had before,) and a feta cheese and mesculin green salad. The dinner reminded me of a great Mediterranean recipe I have for fig and olive tapenade,  featured in “Cook Your Way Through The S.A.T.” Try it… you’ll like it!

Photo of Fig and Olive tapenade ingredients for blogpost, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1/2 cup dried figs, 1/2 cup extra virgin olive oil, 1/4 cup pitted kalamata olives, salt and freshly ground black pepper.

Photo of dried figs for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the figs into a food processor.

Photo of olives for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Next add in the olives.

Photo of olive oil for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the olive oil, 1/4 cup at a time, and pulse the ingredients together. Salt and pepper to taste.

Photo of fig and olive tapenade for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Fig and olive tapenade requires only a few ingredients to make for a great dip and spread.

Happy fall,

Charis

  • decompress = relax
  • serendipitous = fortunate and accidental
  • bounteous = abundant

 

Pictures from France: Part Trois

Photo of baguette for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The greatest GLUTTON can top off a baguette all by himself.

Photo of hiking in Chamonix for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Our two hour PEREGRINATION through mountains surrounding Mont Blanc proved to be much easier than the twelve day tour we did two years ago.

Photo of prosciutto and melon for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I IDOLIZE prosciutto and melon, my favorite appetizer. The one I sampled in Provence was possibly the best I’ve tasted yet. Slate plates are very typical in the region and add a rustic touch.

Photo of kayaking in the Dordogne River Valley for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I am a kayaking ZEALOT and enjoy canoeing just as much.

Photo of fresh radishes for blogpost, "Pictures from France: Part Trois," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The PIQUANT taste of fresh, spicy radishes can be complemented with a sprinkling of Fleur De Sel, a french salt.

Charis

  • GLUTTON = greedy eater
  • PEREGRINATION = journey, adventure
  • IDOLIZE = worship
  • ZEALOT = fanatic
  • PIQUANT = sharp, biting

Pictures From France: Part Deux

Photo of Mont Saint-Michel for blogpost, "Pictures From France: Part Deux, on www.SATgourmet.com, by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

CHIVALROUS knights once roamed the streets of Mont Saint-Michel.

Photo of Mont Saint-Michel for blogpost, "Pictures From France: Part Deux, on www.SATgourmet.com, by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

The gusting wind outside of Mont Saint-Michel is anything but a ZEPHYR.

Photo of Nutella for blogpost, "Pictures From France: Part Deux, on www.SATgourmet.com, by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

I have a PREDILECTION for all things Italian, especially Nutella. In France, it’s easier than I thought to get your Italian fix.

Photo of dinner dish for blogpost, "Pictures From France: Part Deux, on www.SATgourmet.com, by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

The fish dish at “Auberge De Launay” in the Loire Valley was ADORNED with an edible flower. What a wonderful touch!

Photo of oil and vinegar decanter for blogpost, "Pictures From France: Part Deux, on www.SATgourmet.com, by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

You can’t help but MARVEL at this innovative and space-saving oil and vinegar decanter.

Photo of McDonald's happy meal for blogpost, "Pictures From France: Part Deux, on www.SATgourmet.com, by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

“La moche Americaine” AKA The ugly American AKA The REPUGNANT American.

Jordane, owner of Hotel Mas De La Croix D'Arles, St. Remy De Provence, France

At Hotel Mas De La Croix D’Arles, Etan, the PROPRIETOR’S hunting dog, is surprisingly lovable.

The adventure continues!

Charis

  • CHIVALROUS = brave, valiant
  • ZEPHYR = light breeze
  • PREDILECTION = preference
  • ADORN = decorate
  • MARVEL = to be astonished
  • REPUGNANT = repulsive, obnoxious
  • PROPRIETOR = owner