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Saturday, October 22, 2016

I'm on a Boat (Soon)

Good morning!

I don't know how it is up in New York, but it's a comfortable 68 degrees at the moment. The sun is shining; the palm trees are lazily moving about in the wind; and I can start to hear the traffic start to pick up. Other than a door slam here and there, the rest of the hotel guests must still be sleeping. So I figured I'd drop a line before I get going. 

I am current down in Fort Lauderdale. First time here. Can't really say much about it since I got in late last night and I'm in the touristy area (but all of it could be touristy... who knows). I flew out of Albany, probably the third or fourth time I've done that. It was nice - the airport wasn't busy and hello... free wi-fi while I waited. Used Jet Blue... which was great as usual. Flight staff was very nice and made the flight chummy. Took a cab to the hotel and had a late dinner at chain restaurant next door.

And soon I'll be heading across the street the grab some breakfast and make it a lazy morning before heading to the cruise port. Because I'm going on a cruise! First cruise ever, so I've got the excited/scared thing going on right now. Excited because because I'll be on a boat and visiting a country I've never been to and experiencing the boat life. Scared because I'll be on a boat with a lot of people and of  course all worst case scenarios and running through my head. Aside from the boat sinking, I'm more concerned with sea sickness. I'm usually pretty good on boats. But this is a bigger boat. I've got enough meds to help me through it... I hope.

I was given some tips before I headed out. Like bring enough swimsuits. And be mindful of my time when we stop at ports... because the ship will leave you. And get up extra early so you can sneak up to the pool deck and claim lounge chairs.

I hear this cruise line has good food. And they had beers brewed especially for them. I'll let you know how that turns out. Hopefully there is decent wi-fi on the ship.

UPDATE: Currently sitting in a large waiting room with other passengers, as the ship's crew are going though immigration and the Coast Guard have to do an inspection and drill. But people are starting to board. Thank goodness for free Wi-Fi. Sadly it is not on the boat- 70 bucks for two hours. And it is slow to boot. So so much for posting on the trip!

They gave us a goody bag while we wait. Should have bought some wine.

Thursday, September 15, 2016

Berkshires to Boston Tour - Day One

And a happy early morning to you all.

Currently sitting in my tent, breaking my stuff down before I jump on my bike and head out to Sunderland, MA. This is my second year riding the Berkshires to Boston tour, and I am amped. I have a road bike this year, and I know what not to do on a hilly route... so gotta hope for the best.

Writing on my phone is a bit of a pain, even with the swiping feature. But I'll try to post again. Definitely will update my Instagram, so keep an eye on that.

Have a great day!

Saturday, August 27, 2016

Last Meal at Minissale's

Sunday will be the last time Minissale's will be open to serve food. They will now focus their energies on the food line and have a chance to relax. Good for them. M and I stopped in Friday for an early dinner. While not all the place was not packed, most of the tables were reserved. By the time we left, the room was more than half full.

I honestly can't remember the last time I ate here. Maybe I never did and just thought I had. M's old apartment wasn't too far away from there so he has definitely been there more than I have. We didn't stay at all from our usual order - pizza and pasta. I also had a cup of pasta e fagioli, which now looking back I should have just went with a salad. Way too warm in there. Really liked the rolls, especially with the oil. And of course when the server set the bread and oil down it reminded me of an article I had read not even an hour before that had said to skip the bread and oil to cut out however many hundred calories.

Ate too much bread and brought most of the food home. Devoured everything this morning.

Now it's late and I'm home and I miss air conditioning. Fans aren't cutting it.

Monday, August 01, 2016

Garden Scenes

I am blaming the heat the last few weeks from truly enjoying the backyard. Everything is bloom and pretty. And rats... totally missed out on these scapes.

Thursday, July 28, 2016

Eat Filipino Food: Adobong Manok (Chicken Adobo)

Now that we've got a Filipino place here in the Capital Region, you should learn a thing or two about some of these dishes you may come across. First up, the staple in any Filipino household - adobo. It's one of those dishes you can make a big batch of and eat it for the entire week (and of course, it gets better with time). Don't confuse this with Spanish versions of adobo... it shares the same name and the use of vinegar, but that's about it.

You can adobo just about anything. Chicken and pork are more commonly seen, and sometimes places will offer a combination of the two. But today we'll just focus on chicken. Ingredients are simple and you probably have them in your kitchen right now:

  • Chicken (any cut will do, but since it's just me I stick to drumsticks)
  • Onion
  • Garlic
  • Peppercorns
  • Bay Leaf
  • Soy Sauce
  • Vinegar
  • Sugar
  • Water

Amounts are really up to you. I like lots of onion and garlic, and go heavy with the peppercorns. Bay leaves, I used two, which is probably plenty. As for the liquid, I used half a cup each of soy sauce and vinegar and added two cups of water. A ratio of that sort should be fine. Add ~1 tablespoon of sugar to the liquid and let it dissolve. Brown the chicken in the pan and remove so you can cook the onion and garlic. When it starts to brown I add the chicken back in, add the liquid, peppercorns, and bay leaves.

Normally you can cook this in a regular pot and it takes less than an hour, but I "fixed" my pressure cooker so cooking time ended up being 10 minutes. While this was going on, big pot of rice was cooking. Because. You just have to.

Pretty sure this will be a weekly addition to my cooking schedule.