We do our fair share of travel over here, and in this TSA world, it’s pretty exhausting, stressful and ridden with bad food. Having access to a quiet space to recharge and breathe before or in-between flights, makes a huge difference to the travel experience. Try taking a shower on a layover between two 10-hour flights and notice how it counters the discombobulating nature of plane travel. As an American Express card member, I was pretty excited to take a sneak peak at their newest Centurion Lounge at SFO, opening November 6. It’s the first time I’m hearing of a card company having its own lounge at an airport, and in typical Amex fashion, they know a thing or two about service. I don’t usually augment Instagram snaps from a media event with a blog post, but last night’s experience was so darn fine I really had to tell you about it.



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After a vigorous Tortilla competition, the subsequent cook-offs for Txipirones en su Tinta (Squid cooked in its Ink) and Bacalao a la Vizcaina (Basque-style Salted Cod) were quieter affairs, receiving over 50 entries each, largely due to the higher costs of ingredients. For a large cazuela that serves 18 people, it averages about 200 euros (US$259) for the Txipirones and 400 euros (US$518) for the Bacalao. I was invited to guest judge the Txipirones cooking contest and, for the Bacalao cook-off, got to spend a morning documenting two teams cooking side-by-side. Read More >>

  • Travel Basque Country

    We can’t wait to have you back next time — and will be sure to add bacalao a pil pil to the agenda. Great photos and story!ReplyCancel

  • So many peppers. Looks like you had a blast!ReplyCancel

  • […] celebrate food cultures and traditions. Like the feste delle salsicce I wrote about this week, and this Basque food festival held every year in Bilbao; Aste Nagusia. A gorgeous post from Beyond the […]ReplyCancel


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In a serendipitous turn of events, I got to end my summer with two weeks in Europe at the end of August. This included a short stint in Bilbao, Spain, for one of the Basque Country’s biggest annual fiestas: Aste Nagusia (literally, “The Principal Week”). I was there at the invitation of my friends Margaret and Javi, the power couple behind Travel Basque Country, an online resource for information and custom tours to the Basque region in Northern Spain.



Art Deco fonts, South Beach Miami FLI was in Miami last month to photograph this year’s BlogHer Food and arrived ahead of the conference to get a feel for this city. Over two days, I spent an afternoon in Little Cuba with this Walking Tour as my guide. I found the neighborhood underwhelming overall, with little to offer in terms of street life. However there are delicious cafecitos and refreshing coconut juice to be had on Calle Ocho, and if you’re lucky, the friendly locals at Maximo Gomez Park may offer you a share of their Colada while they wait their turn at dominoes.

Little Cuba, Miami FL

  • Looks like you had a great time. Thanks for sharing the beautiful photos!ReplyCancel


Table setting for a backyard soireeWe learnt, around this time a year ago, that our third offer on a house was accepted. If all went well, we would be homeowners in a matter of weeks. What began as a preliminary exploration into the possibility of home ownership had, after two unsuccessful bids, countless open houses and even more Negronis, become a very real and serious prospect. We were about to own OUR FIRST HOME. An actual spot of land on this massive earth. It all felt very GROWN UP and momentous, due in large part to how quickly everything came together. Between our first conversations with the mortgage broker and the day we got the keys, a mere ten weeks had passed – a blink of an eye when house-hunting in a highly competitive real estate market.


  • It was a great party, fantastic pig, and a perfect way to celebrate your new home! So glad we’re neighbors. 🙂ReplyCancel

  • Looks amazing – I wish I was your neighbor too! 🙂

    I have heard some real culinary horror stories about first time whole-pig roasting, like underestimating lengthy amount of time it takes, as you mentioned. But also even worse things like not cooking evenly or all the way through.

    A pig roast is definitely on my culinary bucket list. Someday, someday.

    In your opinion, what was the most difficult part of the whole thing? Did anything else in particular catch you off guard?ReplyCancel

    • Danielle

      Yes there were parts of the pig that needed to be finished off in the oven, mostly the areas close to the bone/joints. I just realized that I never really addressed the question of actually roasting the pig, because my husband did that bit. He kept a grill of live coals on the side which fed the rotisserie throughout the 7+ hours of cooking.

      The most difficult part was prepping the pig – we didn’t realize how heavy the final stuffed and trussed pig would be and how challenging it would be to thread it onto the rotisserie rod. An alternative way of cooking this would be to butterfly the carcass and lay it flat over a bed of coals, flipping it over halfway.ReplyCancel

  • Hi Danielle, thanks for the reply!

    “Yes there were parts of the pig that needed to be finished off in the oven, mostly the areas close to the bone/joints.”

    That makes sense. Good to know.

    “He kept a grill of live coals on the side which fed the rotisserie throughout the 7+ hours of cooking.”

    Wow, very smart!ReplyCancel

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