On Friday, May 5, 2017, the second half of our Buenos Aires city tour was filled with numerous colors and important history. La Boca or Mouth of the River We toured the brightly painted houses in the Caminito area....
Brazilian Cuisine: Essential Mandioca Flour
What are staple foods that you couldn’t do without? Rice? Potatoes? Salt? Sugar? Milk? For Brazilians, especially those with tribal heritage from the Manaus Amazonia region, Mandioca Flour made from Cassava adds flavor and texture to every meal. Mandioca...
Meat with a Side of Meat: The Wonders of the Uruguayan Asado
We have seen many cooking techniques around the world, but none as mouth-watering for carnivores as the Uruguayan Asado. Our hosts for our first Asado were the welcoming and generous Bachmann family. Helmut manned the grill and Fanny prepared...
More Than Just Beans and Rice: Costa Rican Cooking
Our Cooking Class at Rancho de Espanol was one of the highlights of our stay! We walked to an outdoor rustic kitchen area just as the afternoon rains began to fall. It was a...
Japanese Ramen Haiku
It’s time to be honest. Our family might have a problem. We are the Warne-McGraw Family, and we are Japanese Ramen addicts. So far, we have sought out ramen for a meal no less than 6 times in about...
Hope’s Animal Adventure: Tokyo Cat Cafe
In Tokyo we went into a Cat Cafe where we saw tons of cats who were there for you to pet, hang out with and feed. In order to stay at the cafe you have to order one drink for...
A Chinese Farmer’s Proverb: “Hunger is the Best Spice”
Our guide, Qin “Chin,” told us his parents used to say that “Hunger is the best spice” when he was growing up. As simple farmers, they knew too well that if you are hungry enough whatever you cook or...
Baan Thai Cooking Class
An American Expat here in Thailand asked us why we had chosen to travel to Thailand. And my (Nicole’s) answer included something about hearing Thailand was beautiful and the fact that our family LOVES Thai foods. So, taking a...
Scone Making with Alfreda Nesbitt
Alfreda Nesbitt’s Plain Scones Preheat convection Oven to 200 degrees Celsius 225 grams of self raising flour Pinch of Salt 50 grams of butter (at room temperature) 25 grams of Caster Sugar (refined sugar) 150 ml Milk Sift flour...
“Chocolate Tasting in Paris” by Hope
While in Paris we had the opportunity to take a “Chocolate Walk” tour through the Saint Germain neighborhood. With our tour guide, who admits she has the coolest job in the world, we wandered to four different Chocolateries and...