ST LOUIS BASEBALL AND GOOEY BUTTER CAKE

Baseball

Baseball fans headed to St. Louis will strike out if they devote 24/7 to baseball alone. Although baseball is the city’s heart and soul—it is not its total being. America’s quintessential baseball city sports a series of other world-class, major-league attractions and even visitors who put baseball first and foremost can score the most from a city visit by including short stops at any or all of the following.

ST LOUIS HIGH FIVES

GATEWAY ARCH

The majestic Eero Saarinen designed, steel clad Gateway Arch serves not only as an icon of the city, but also a monument to westward expansion. Rising 630 feet, the Arch claims the title of the tallest national monument in the United States. Visitors can ride a tram to the top for views of downtown, the Mississippi River and well into Illinois.

ArchBelow

FOREST PARK

St. Louis has more free attractions than any city outside of the Nation’s capital—and many of the attractions are found in the glorious 1,371-acre Forest Park.

Acclaimed as one of the world’s most beautiful city parks, Forest Park contains the St. Louis Zoo, History Museum, Science Center and Art Museum. In addition, the park enchants the active visitor and lover of the great outdoors with a series of walking and biking paths, golf courses, gardens, nature sites, water features and lovely landscapes.

Forest Park by S.M. Katzman

MISSOURI BOTANICAL GARDEN

Perhaps the only garden missing from this 79-acre, mid-city oasis is the original Garden of Eden—as every other type garden is represented. Founded in 1859 and considered the United State’s oldest botanical garden in continuous operation, this National Historic Landmark keeps adding to the magic. Today visitors can stroll through such earthly delights as a Japanese Garden, Children’s Garden, Ottoman Garden and garden for the blind. In addition, a slew of special-interest gardens and displays, including those devoted to herbs, roses and orchids add to the pleasure.

CITY MUSEUM

What has to be the world’s most weird, wacky and joyfully wonderful intuitions wearing the name “museum, ” the City Museum, offers a playground of recycled items guaranteed to delight children of all ages as well as adults who can free the wild inner child within.

CityMuseumSlides

CATHEDRAL BASILICA OF SAINT LOUIS

Dating from 1914, the city’s “new” cathedral holds one of the largest, most heavenly collection of mosaic art in the world. Trust us, the mosaics are glory-be awesome and not to be missed.

CathedralBasilica

And while in St. Louis, be sure to sample the city’s triple plays: TOASTED RAVIOLI, TED DREWS FROZEN CUSTARD and GOOEY BUTTER CAKE. No need to say more. See any one of these items on a restaurant menu, order it. Not on a menu, seek it out.

Most restaurants and bars serve the ravioli. Supermarkets and drug stores stock basic vanilla Ted Drewes, but you’ll have to join the crowds lining up at the stand (6727 Chippewa) to order famed concretes and sundaes. As to gooey butter cake, some restaurants, some supermarkets and most bakeries sell versions, but the best is found on home plates when make like this:

GOOEY BUTTER CAKE

Gooey Butter Cake Yield: one 9-inch cake.

Crust:

Shortening to grease cake pan

1 cup flour

3 tablespoons sugar

6 tablespoons butter

Filling:

1-1/4 cups sugar

3/4 cup butter, softened

1 egg

Gooey Butter Cake by S.M. Katzman 1 cup flour

2/3 cup undiluted evaporated milk

1/4 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

Heat oven to 350°F degrees. Grease a 9-by-9-by-2-inch pan.

Make crust: Mix flour and sugar in a small bowl. Cut butter into pieces and distribute over top of flour mixture. With fingers, work butter into flour until mixture resembles fine crumbs and starts to hold together.

Pat dough over the bottom and partially up the sides of the greased pan.

Make filling: In a large bowl, with an electric beater, beat sugar with butter until light and fluffy. Add egg and beat until well blended. Alternately add flour and milk to mixture, adding a little at a time and beating after each addition. Add corn syrup and vanilla and beat on medium speed until blended.

Piece of Gooey Butter Cake by Susan Manlin Katzman Pour filling into crust-lined pan. Place pan in preheated 350°F degree oven and bake until cake’s top is slightly browned and center is almost, but not quite set, 25 to 35 minutes. (Don’t overcook.)

Set pan on a rack and let cake cool. Sprinkle with powdered sugar before cutting and serving.

All Gone

Mandarin Oriental Paris

Today is my birthday. Eiffel Tower© Susan Manlin Katzman

I wish I were in Paris.

More precisely, I wish I were in Paris staying at the Mandarin Oriental Paris—a celebration hotel if ever there was one.

Unlike other Paris five stars, which can be elegant to the point of stuffy, the Mandarin creates an atmosphere of luxury gift wrapped with carefree glamour and high-style fun.

The soirée starts at the entrance of the beautifully restored 1930s Art Deco building as roses line the walkway, sending guests to the front door through a corridor of fragrance and pastel loveliness.

Walkway to Mandarin Oriental Paris By SmKatzman

As is the custom, once inside, guests are greeted by name (no doubt scored by the bellmen who whisk away luggage at the curb) and invited to take a seat in the lobby, where chairs and lounge are party dressed in dark velvet with confetti-color accessories. A figure in circles hangs overhead; I am told the sculpture represents “suspending fragile liberty from a thread,” but to me, it’s a trapeze artist about to spin cartwheels in excitement of my arrival.

Lobby of Mandarin Oriental by SmKatzman

Checking into Room at Mandarin Oriental Paris by SmKatzman One of the hotel’s 350 staff members, looking superb in tailored business suits, will check me in from my lobby seat and then walk me to one of the 99 guest rooms or 39 sweet suites, where cake, roses and bubbling bubbly await my arrival like sparkling guests at a surprise party.

Welcome at Mandarin Oriental by SmKatzman

What to do first? Should I check out the subterranean spa pool, one of the largest in Paris, graced with private cabanas—or should I check into the spa, one of the largest in Paris, graced with rich and fragrant Guerlaine products?

Spa Pool at the Mandarin Oriental Paris by SmKatzman

Treatment Room in Spa of Mandarin Oriental Paris by Susan Manlin Katzman

While I’m wiling away the early hours of my new age, I will send my husband to shop for a birthday present. Located at 251 Rue Saint-Honoré, in the 1^st Arrondissement, one of Paris’ most fashionable neighborhoods, the Mandarin Oriental Paris is barely a Chanel’s whiff away from the city’s finest shops and boutiques. He won’t have far to go to find a cornucopia of glory gifts.

Talk about glory—for déjeuner we’ll head to Camélia, the hotel’s restaurant named for the flowers in the garden lining the sunny side of the room. We’ll claim a table near the “central cooking counter” so that I can oooh and ahhh at the oh là là dishes carried past. We’ll order a foie gras terrine plus a citrus lentil salad with salmon and smoked eel to start—and quite a bit more to follow.

Camelia and Wonderful Dishes by SmKatzman

After luncheon, we’ll rest in the hotel’s interior garden where horizontal and vertical greenery, flowering plants and discreet water features add Eden elements of tranquility and peace.

Garden at Mandarin Oriental Paris by SmKatzman La Table du Jardin by SmKatzman

La Table du Jardin, a dining table topped by a cage-like structure, sits in a corner of the courtyard garden like a weird and wonderful hat on Mother Nature at a garden party. This could be the hotel’s best celebratory table as it even floats pink balloons overhead…no. wait…my mistake, it’s a balloon-like light fixture—but festive nevertheless.

Before heading to our guestroom’s big beautiful bed (dressed by Frette) for some sybaritic napping—we will stop at Cake Shop, the hotel’s pâtisserie, where we buy jewel box bites of pleasure for sybaritic snacking.

paris-cakeshop

Let me tell you a little about the art, décor and design motifs that repeat throughout the Mandarin Oriental Paris. Butterflies flit here, there and everywhere—embroidered on pillows, projected on walls, embedded in sculpture, woven into carpets and printed and painted on furnishings and wall coverings.

Carpet at Mandarin Oriental Paris by Susan Manlin Katzman

Blooms, fresh and man-made, add pizzazz throughout the hotel. Roses cluster not only in guest rooms, but also in public areas on coffee tables, service counters and floor displays. White camellias grow in the garden and hundreds of man made origami look alikes create a fairytale cover for select walls.

Wall at Mandarin Oriental Paris © Susan Manlin Katzman

Suggestive of a prelude to pleasure, and relegated to bedrooms, reproduced and enlarged images of Man Ray’s “The Kiss,” enhance alcoves and headboards.

Guest room at the Mandarin Oriental Paris by Susan Manlin Katzman

Butterflies, flowers and kisses—the Mandarin Oriental Paris epitomizes joie de vivre. And while on the subject of la belle vie, notice the bathtub big enough for two. Notice the Diptyque toiletries. Notice the flat screen TV and remote control on the bath side table. Notice the fluffy Frette bathrobe waiting.

Mandarin Oriental Paris Bathtub by SmKatzman

The Mandarin Oriental’s Bar 8 adds it’s own brand of glimmer, shimmer and shine to the City of Lights. Lalique crystals set into dark wood walls glitter like tiny stars. A Murano-glass chandelier radiates like moonbeams. And enough of the specialty drinks made at the nine-ton block of marble forming the one-piece bar, give guests the inner glow of sparklers on a birthday cake.

Bar 8 Mandarin Oriental Paris Composit by Susan Manlin Katzman

The Mandarin Oriental Paris had me at the rose packed entrance. Public and guest room decor just added to the magic, but frankly, the dramatically designed white on white restaurant Sur Mesure, staged to spotlight the molecular gastronomy infused with Asian serenity dishes of superstar chef Thierry Marx, is THE pièce de résistance of celebratory dining.

Sur Mesure Composit by Susan Manlin Katzman

As it would be difficult to pick a more perfect party venue, I am blowing out my birthday candles and wishing that next year at this time, I will say, “It’s my birthday. I am in Paris, staying at the Mandarin Oriental Paris…

Entrance Sign to Mandarin Oriental Paris by Susan Manlin Katzman

¶ Posted 08 September 2013 † Susan Manlin Katzman § ACCOMMODATIONS § FRANCE § PARIS § RESTAURANTS § SPAS § TRAVEL ‡ Comments Off ° Tagged: Bar 8, Camélia, Man Ray, Mandarin Oriental Paris, Paris, Sur Mesure, Thierry Marx

TRAVEL TIPS FROM DEBBI KICKHAM

Deb, Travelpro color Debbi Karpowicz Kickham knows all about the good and beautiful life. As a travel journalist she crisscrosses the globe writing about fabulous places for top-drawer publications.

Debbi racks up more credits than most accomplished women, but not content to rest on her list of achievements, she keeps adding to the mix. For example, she founded Maxima Marketing , a full service boutique marketing/public relations firm where she serves a number of special clients, by writing everything from news releases to newsletters and blog posts. She is also the co-author of a bestselling business book,
“Off the Wall Marketing Ideas.”

book cover

Her newest book, “The Globetrotter’s Get-Gorgeous Guide: Diet and Beauty Secrets of Travel and Beauty Pros, Traveling Executives and Celebrity Traveler,” not only revels the secret tips of the rich and famous, but also names products to help the traveler zero in on the best of the best.

Debbi claims her “Gorgeous Globetrotter” book is the ultimate beauty book for traveling women. Sweet Leisure thinks men would also benefit from her tips and advice as illustrated in the tips she wrote for Sweet Leisure (read on).

Eight “Off-The-Radar” Tips For Air Travel Success

By Debbi K. Kickham

For some people, travel is a four-letter word. But if you plan ahead—and go armed with my insider advice (culled from my 30 years as a professional travel journalist)—you can make your bon voyage even better. This way, you can look and feel first-class fabulous – even if you travel in coach. Ready for takeoff? Tote these in your carry-on.

Branche Beauty Sleep 1. Satin or Silk Pillowcase and Eye Shades

Why silk? Because silk is softer on your skin and hair than cotton, and doesn’t cause creases and wrinkles. Bring your own pillow on the plane, and top it with a silk — or even a satin –pillowcase. Don’t forget eyeshades, which are ideal for keeping out the light and getting a great nap when you’re up in the air.

2. Earplugs

Drown out your noisy seatmate with earplugs or noise-reducing headphones too.

3. Scented Towelettes

Many companies make scented towelettes that smell divine—they’re usually fragranced with real essential oils—and have a million-and-one uses. Use the orange ones on the plane to disinfect your surroundings (including the tray table). Use the lavender type to tuck into your pillow at night, to induce sleep, or to relieve bug bites and remove makeup. And try the lemon variety as an aftershave on your legs, to clean your computer keyboard, or as a pick-me-up after exercising.

4. Flavored Water Packets

Your local supermarket has a wealth of flavored water packets which can add zing to that plain old bottled water you receive from the flight attendant.

5. Low-Fat Snacks

When I travel by plane, I always bring special snacks, so I never fall off the diet wagon. These include dried prunes, which at 20 calories per plum, are filled with antioxidants and potassium, and put a tiger in my tank. I also never leave on a trip without my preferred low-calorie snack and breakfast of champions – puffed rice, raisins, and powdered nonfat milk, packed in a clear plastic bag. Just add water for a great snack. Almonds, low fat cheese, and diet bread are also healthy choices (and after you land, provide more slimming options than the hotel minibar). If you’re like me, when you travel you do not want to take a detour on the Road to Sveltesville!

6. Facial Moisturizer

Up at 35,000 feet, the air is not only stale – it is dry. And if you don’t do something about it, you’ll disembark with a dry dermis. To obviate a parched complexion, bring moisturizer or skin serum, to apply – and reapply – to your face while in flight.

7. Products From www.minimus.biz

Most airports won’t let you board with any liquids or gels that are larger than 3 fluid ounces. The website www.minimus.biz offers a wealth of cosmetics and goodies from prestige brands in small sizes—everything from cosmetics to duct tape to packets of fat-free salad dressing—which you can take on board. This website is a one-stop travel wonder.

8. Lastly, here’s one more thing that you should always travel with: a sense of humor. It doesn’t cost a thing or weigh you down. It easily goes through customs, and it’s your passport to the best trip ever!

¶ Posted 04 September 2013 † Susan Manlin Katzman § AIRLINES § TRAVEL ‡ Comments Off ° Tagged: Debbi Kickham, Tips for Travel

WEDGE SALAD FROM FLEMINGS STEAKHOUSE AND WINE BAR

This is not an advertisement. Or maybe it sort of is.

I just had a wonderful prime rib Sunday night supper at Flemings Steakhouse and Wine Bar in St. Louis—taking advantage of a summer promotion that offered three courses (plus a side dish rich enough to feed a family of four) for $29.

PrimeRib_Meal_053113.jpg.r300

Fleming's Creamed Spinach by SM Katzman My chosen three courses (and side dish) included The Wedge salad, a slab of prime rib perfectly cooked to my taste, creamed spinach (the greens force-fed heavy cream and Parmesan) and a Walnut Turtle Pie (caramel, walnuts and chocolate, Sigh!). I also devoured the loaf of bread set on the table with two tubs of flavored butters and, unable to choose from the 100 wines by the glass offered, I drank a flight of flights. Wine Flight

I don’t usually fancy chain restaurants—-and, swallowing all the health reports, I avoid red meat and super caloric meals, but on this warm August evening, temptation grabbed me and set me on the path of glorious gluttony. Retribution came the next day Walnut Turtle Pie by SM Katzman with my scale weighing in heaven high.

From now on, until I recover from the diet downfall, I’m sticking with salads.

Luckily I scored the recipe for Fleming’s The Wedge.

I don’t usually adore iceberg, but Flemings Wedge hid the lettuce under coat of mayonnaise, blue cheese, fried onions and bacon that was so lusty, luscious and satisfying, that I plan to wedge The Wedge into my new salad binge at every opportunity.

FLEMING’S WEDGE SALAD

Yield: 1 serving.

1 large (6 to 7 ounces) wedge iceberg lettuce

About 1/3 cup Fleming’s Blue Cheese Dressing (recipe follows)

2 tablespoons crisp fried onion (see note) NewWedgeSalad_H.jpg.r72

About 7 grape tomatoes, halved

1 tablespoon toasted pine nuts

1 thick strip bacon, cooked extra crispy

1 ounce block of blue cheese

Put lettuce wedge in the center of a serving plate. Spoon dressing over center of wedge. Top with fried onion. Sprinkle tomato halves and pine nuts around base. Garnish with strip of bacon and blue cheese wedge. Serve immediately.

FLEMING’S BLUE CHEESE DRESSING

Yield: 2 to 2-1/2 cups

1 cup mayonnaise

1/2 cup buttermilk

5 tablespoons sour cream

1 tablespoon granulated sugar

1 tablespoon red wine vinegar

1 tablespoon olive oil

1-1/2 teaspoons lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/2 pound blue cheese

Put all ingredients except cheese in the bowl of an electric mixer and beat on medium high speed until smooth and well blended, about 1 minute.

Crumble blue cheese and add to bowl, beat until cheese is distributed, but dressing is still chunky, about 1 seconds.

Refrigerate in a covered container until ready to use.

NOTE: To crisp fry onions: Remove peel from onion and cut in half, through ends. Put cut side down on cutting board and cut onion into slivers (about 1/32-inch thick.) Separate slivers. Deep fry slivers in 275°F vegetable oil until golden brown, about 2 minutes (don’t burn). Spread onions (in one layer) on paper towels to drain, cool and crisp. One medium onion yields about 1/2 cup crisp fried onion.

¶ Posted 23 August 2013 † Susan Manlin Katzman § RESTAURANTS § SALADS ‡ Comments Off ° Tagged: Blue Cheese Dressing, Fleming's Prime Steakhouse and Wine Bar, Wedge Salad

BEST LITTLE ROCK RESTAURANTS

Kat Robinson by Susan Manlin Katzman One of Kat Robinson’s business cards states that she is a writer, storyteller and idea generator. Another says that she serves as Communications Manager of Arkansas Department of Parks and Tourism. I am sure Kat owns even more cards, because it’s hard to sum up the career of this creative, talented woman on two tiny slips of paper.

Kat is busy. She blogs at the impressive Tie Dye Travels. She photographs for a variety of concerns. And she writes books. (Her first IMG_0115_2 “Arkansas Pie: A Delicious Slice of the Natural State,” combines a food-focused travelogue with some divine recipes. Her second, “Classic Arkansas Eateries: A Delicious Tradition of Dining Out,” will be released at the end of 2013.

Kat slips fingers into many pies from a home base in Little Rock, Arkansas. Although stacked with projects that would make others pie-eyed from exhaustion, Kat made time to tell Sweet Leisure readers about her personal favorite Little Rock restaurants, which she probably knows better than any other professional in the state. She also sent photos to garnish her words. All we can say is, “Thank you, Kat, you and your suggestions rock!”

According to Kat, and in her own words:

I have a hard time choosing favorites in a town like this. But if you’re new, and you want to savor the flavors this town has to provide, here are my top choices.

1. Southern classics and burgers: Capital Bar and Grill

There are always arguments on who does the best burger (The Root, Hillcrest Artisan Meats, Midtown Billiards and Big Orange are in the running)… but the one simply called The Burger at CBG is my favorite. Made from house-chopped sirloin and chuck, it’s cooked to order and served with parmesan fries and house made pickles. I suggest adding pimento cheese; others will fight me on that and go for the in-house cured bacon instead. That being said, the southern favorites that grace the menu are also tops – from crispy fried chicken to fried catfish and all sorts of great side dishes. Get the potato salad if it’s offered. Read more about Capital Bar and Grill’s burgers HERE.

2. Ethnic: Star of India

For 20 years, Sami Lal has played host and chef at his pink-walled establishment on the west side of town. Known for its consistency and Sami’s fantastic memory (visit once and he will never forget to welcome you by name whenever you return), Star of India excels in Northern Indian cuisine. The kormas are legendary; and for a real treat, try the Vegetarian Delight with its many small dishes. Lunch is also fantastic, at just $6.99 for a 17-item weekday buffet. Read more HERE.

3. Pizza: Vino’s

Twenty years after the transition from the building’s incarnation as the DMZ, Vino’s Brewpub still hosts great up-and-coming musical acts. But the real stars are on the menu – a half dozen fine brewed ales and stouts made right in the restaurant – and pizzas and calzones with a very distinctive flavor. My choice is always the veggie calzone – enough for two, packed with mozzarella and ricotta and vegetables and served with the almost smooth marinara that also makes the joint’s pies perfect flat creations. Read more HERE.

4. Locavore: The Root

Few restaurants so quickly gain a following as The Root—which just goes to show how much Little Rock natives craved a reasonably priced 100-mile restaurant. The little diner, which took up residence in the old Sweden Creme dairy bar in late 2011, serves up a mean curried chicken salad sandwich, a gourmet burger and all sorts of daily specials – all conjured from within a short range (except the Diet Coke – a concession had to be made there). This is THE spot for vegans, hipsters and even breakfast connoisseurs, anchoring the fast-growing SOMA district. More information HERE.

The Root Cafe Portabello Burger by Grav Weldon

5. Barbecue: Sim’s

Arkansas’s contribution to barbecue isn’t the meat – it’s the slaw. For a true Arkansas barbecue sandwich, whether it’s pork or beef (most places offer both), there’s slaw on the sandwich itself. Sim’s offers its slaw on top of a pile of your choice of shredded meat soaked with its sweet and tangy barbecue sauce between two slices of white bread. You will find yourself licking the plate. Click HERE for more on Sim’s slaw.

6. Mexican: Casa Manana

Good, reasonably priced Mexican fare fit for the American palate, but not so over commercialized as to ruin the flavor, if you know what I mean. Casa Manana’s menu is thick as a book, and the mole is a revelation. The margaritas are the best in town, done the classic way on the rocks. There’s a smaller café in the Oppenheimer Market Hall downtown, but you’ll find more to choose from if you head out to Cantrell Road. Read more HERE.

Casa Manana Mole Poblano by Kat Robinson

7. Italian: Ciao

This little storefront on 7^th Street may be the best Italian food you can get for the money in town. At lunch, you can get a special and a great dessert for under $10. The pesto tortellini is to die for, and the focaccia is hot, fresh and served with not only olive oil and black pepper but also a fresh onion and bell pepper offering. Did I say you should try dessert? I should…well…click HERE here to read more.

8. Classic: Franke’s Cafeteria

The oldest continually operating restaurant in Little Rock keeps its traditions strong — with escalloped eggplant casserole, chicken and dumplings, stuffed bell peppers and more. You won’t find a better selection of congealed salads anywhere — and the range of pies and cakes available each day is a decision-maker’s nightmare. Read more about Franke’s HERE.

Frankes Cafeteria desserts by Kat Robinson

9. Pub: Cregeen’s

Pronounced CREE-gun’s, this is the place for getting your Irish on. The custom built pub is the cornerstone for dining in North Little Rock’s Argenta District. Go sit in the Snug, have a pint and enjoy the best corned beef sandwich in Central Arkansas.

10. Pie: Chip’s Barbecue

You don’t go to Chip’s for the barbecue. You go for the taco salad, the cheese dip, the Muffin Special… and for the pies. Locals don’t do a lot of sharing when it comes to Chip’s Barbecue. They know competition’s already tough for whole pies picked up for Easter, Thanksgiving or Christmas and they don’t want the competition. Whether it’s a cream pie, nut pie or pie full of fruit, Chip’s is the in-town favorite. More about Chip’s HERE.

Chips Barbecue pies by Kat Robinson

¶ Posted 16 August 2013 † Susan Manlin Katzman § ARKANSAS § BOOKS § DESSERTS § LITTLE ROCK § RESTAURANTS § TRAVEL ‡ Comments Off °

Ten Secrets to Enjoying Secrets Huatulco

Brochures tout the suites, pools, restaurants, beach and spa of Secrets Huatulco, an all-inclusive resort in Huatulco, Mexico, but previews don’t/can’t paint the whole picture. As we’ve happily been there, done that, we are supplementing the marketing information with our own ten little secrets to getting the most from a Secrets vacation. Read on:

1. UNDERSTAND THE LAY OF THE LAND

Tourist authorities like to say that during Spanish rule, pirates ransacked Huatulco, but did not succeed in stealing its beauty.

Located on the Pacific coast, in the state of Oaxaca, at the end of the Sierra Madre del Sur Mountains, this Mexican government-developed tourist community sits surrounded by glorious nature.

Coast to Cloud Forest by Susan Manlin Katzman

Huatulco wet-season vegetation by Susan Manlin Katzman Huatulco (pronounced wah-tool-co and officially called Bahías de Huatulco) covers 100,000 acres and spans 20 miles of coastline draping around nine bays. In rainy season, thick tropical greenery covers the mountainous hills that rise from the coast to the cloud forest. During the dry season, greenery turns brown and shrubby, revealing flowery trees and cactus, striking with desert appeal.

The mountain range, poorly paved roads and location in lesser-known Southwestern Mexico, isolates Huatulco, which is both bad news and good. The bad: Huatulco is hard to reach by both car and plane. The good: the whole area remains gentle, safe, nature focused and not overrun by visitors (except, perhaps, during prime holidays and when cruise ships dock).

Road to Huatulco by Susan Manlin Katzman

Many of Huatulco’s bays display a wild and restless spirit with rugged rock formations and jagged shoreline. Others spread sand to the sea in an easy gentle flow. The region’s intense sunshine seems to tan Huatulco’s beaches a creamy coffee color and heat the water to a welcoming warm.

Huatulco Coast by Susan Manlin Katzman

Although most of the large resorts sit along Tangolunda Bay, Secrets sits by itself in Conejos Bay. Secrets Beach By Susan Manlin Katzman The resort curves around the bay, which hugs the water like lips of a smiley face, with rock formations the accents at both ends of the smile.

Sometimes the beach at Secrets is swimmable; other times the water is too rough. The resort raises flags to let guests know the status, but even if ocean swimming is out, Secrets’ beach makes a lovely spot for an afternoon siesta accompanied by a lullaby of waves rolling ashore and wind softly rustling the thatched shade umbrellas.

2. UNDERSTAND THE LAY OF THE RESORT WHEN CHOOSING A SUITE

Secrets tucks 399 suites into six separate buildings rising up the hill from the coast. The resorts classes suites into several different categories, and with the exception of a few super huge suites at the tip top of the tier, most suites sport the same pleasantly decorated oversize rooms, spacious closets and nicely arranged bathroom area. The outsides of the suites differ and determine if the suite falls into the “Preferred Club” category (a designation that offers additional amenities). For example, the resort calls suites that share a swim-out (lap-type) pool off a semi-private terrace, preferred. Secrets Lap Pool by Susan Manlin Katzman Also some suites with private Jacuzzis on a private terrace wear a preferred title. But not all guests prefer the preferred rooms. Those desiring the best views of the sea (private terrace/no pools), choose a non-preferred suite on the third floor of Building A. On the other hand, those seeking direct access to the lap and swimming pools, beach and water activity, gladly pay extra for a preferred suite on the ground floor of Buildings C or F (building C being outside the “quiet pools” and building F overlooking the pools with the most activities).

Secrets Huatulco by Susan Manlin Katzman

3. EAT DRINK AND BE MERRY

Secrets boasts nine dining facilities, BUT not all are open on the same days, so plan in advance if you want to try all.

Bars dot the resort (bar service at the swim-up pool is said to be best) and drinks come in such a variety of styles and colors that fashionistas can order to match a swimsuit.

Secrets Huatulco's Bars by Susan Manlin Katzman

Pool bar service and Sky Bar

Favorite bites on property include: fresh fruits, French toast and chilaquiles with salsa verde served at the Market Café’s breakfast buffet, the ceviche appetizer (and a table for two overlooking the bay) at Castaways, and the coconut ice cream (available on request at almost all of the restaurants).

Ceviche and table for two at Castways

4. TAKE EXCURSIONS

Nature built the scenery and man lived in the region long before Mexico’s national tourism agency acquired the land for development in the 1980s. Government regulated official tour guides and tour companies offer a variety of recreational and cultural tours that showcase the region. Secrets partners with Amstar to offer tours and have even installed an Amstar desk in the lobby for easy sign up and personal assistance. Favorite tours include:

The SEA AND SUN BAY CRUISE, a boat trip around the bays with stops for snorkeling, swimming and lunch (click here for lunch description and recipe) .

Bay Tour by Susan Manlin Katzman

The 3 LEVELS OF HUATULCO tour, which includes visits to small villages, including Pluma Hidalgo (5,000 feet above sea level) noted for coffee production.

Pluma Hidalgo By Susan Manlin Katzman

PYRAMIDS ECO EXPLORATION, a visit to the archeological site showcasing some uncovered ruins of the ancient city of Copalitlan.

Pyramids Eco Exploration in Huatulco by Susan Manlin Katzman tour by Susan Manlin Katzman

Personal favorite tour guide: Alberto España Chavez (email spain1965@hotmail.com).

Alberto España Chavez

5. EAT OFF PREMISE TOO

Gourmets consider Oaxaca a capital of Mexican cuisine, so be sure to sample specialties in some of the area’s best restaurants (El Sabor de Oaxaca in downtown Las Crucesitas and Camaron Gigante at Maguey Bay). Famed dishes include seven types of mole, a complex sauce made with 30 or more ingredients; tlayudas, a large, flat tortilla with various toppings; and traditional tamales wrapped in banana leaves. Foodies will also want to pamper their pantry, picking up souvenirs of world-class locally produced products (Mezcal, chocolate and coffee) in Las Crucesitas’ gourmet shop and public market. It’s understandable if you refuse to load up on chapulines (grasshoppers).

Oaxacan Food Specialities by Susan Manlin Katzman

6. SAMPLE THE SPA

Secrets Spa by Pavonia is nothing short of addictive. Treatments cover a range of delights, but the best part of the spa is the hydrotherapy circuit, which guests can follow on their own or ask a staff member to explain the process. (Oh so very wonderful! Sigh!)

Hydrotherapy Pool at Secrets Huatulco Spa by Susan Manlin Katzman

7. ENJOY PRIVACY

Hungry but don’t want to be interrupted or disturbed by room service? Not to worry. With the flick of a switch you can turn on the “do not disturb” light that shines outside your suite’s door. Room service will then place your order in the “Secrets Box,” a space built into the closet of your room. You can fetch the order privately at any time your heart desire. Sweet!

8. BEWARE WHEN TV CHANNEL SURFING

Secrets offers a range of programs on the LCD satellite TV in every room. Some of the programs may be a surprise—then again, Secrets is an adult only facility.

9. TAKE IN SOME RESORT ACTIVITIES.

The resort offers enough activities to satisfy any type A personality going on vacation withdrawal. The daily schedule includes everything from archery to Zumba, with an alphabet of activities in between—bingo, cooking, dancing and entertainments such as outdoor movies, stage shows and live music. Oops, forgot to mention tennis and golf, snorkeling and sailing, tequila tastings and…

Water aerobics

10. FIND THE BEST DEAL

As said before, Huatulco can be hard to reach from the United States and Canada. Flights from the Midwest offer iffy connections, often involving three change-plane stops. BUT it is possible to find a few select non-stop flights at certain times of year through Apple Vacations. For example, Apple charters planes that fly direct from St. Louis (picking up Chicago passengers first) both in winter and summer. And sometimes it’s possible to score “sale” prices for Secrets, making the vacation an unbeatable deal.

Painted Grasshopper by Susan Manlin Katzman

¶ Posted 05 August 2013 † Susan Manlin Katzman § ACCOMMODATIONS § HUATULCO § MEXICO § RESORTS § TRAVEL ‡ Comments Off ° Tagged: Amstar, Apple Vacations, Camaron Gigante, chapulines, CHOCOLATE, Conejos Bay, El Sabor de Oaxaca, Huatulco, Las Crucesitas, Mezcal, Oaxaca, Pluma Hidalgo, Secrets, Tangolunda Bay

PINEAPPLE SHRIMP FROM EL CAMARON GIGANTE

Take a poll and most people familiar with Mexico’s Bahías de Huatulco (a tourist development on the Pacific Coast of the state of Oaxaca) will say Maguey Bay sports the most popular beach. On weekends, particularly, the beach fills with playful locals as well as vacationers who to come to swim, sun, snorkel, relax and eat.

Water Approach to Maguey Bay

Most tourists arrive by boat (usually on a tour booked through one of Huatulco’s resorts or a cruise ship docked in Santa Cruz Bay). Locals generally sail their own boat or drive, tackling the rough and winding roads to reach the secluded pocket of pleasure.

View of Maguey Bay from the Shore

Besides warm, clear water and soft golden sand, the bay’s draw includes a few stalls selling beach goods, some gentle food and souvenir hawkers, and several seafood-serving, barefoot-casual restaurants.

Front Door of Restaurant El Camaron Gigante

El Camaron Gigante stands out from the other restaurants as it offers Wi-Fi, takes credit cards and specializes in not only well-prepared Oaxacan dishes, but also (true to its name) giantic (enormous, colossal) shrimp, prepared in a variety of ways.

Pineapple Shrimp, baked in the restaurant’s outdoor oven, is a top favorite and home cooks can duplicate the dish, if not the setting (what a shame), in their own kitchens.

Serving at El Camaron Gigante by Susan Manlin Katzman

PINEAPPLE SHRIMP

(Recipe based on shrimp served at El Camaron Gigante, Maguey Bay, Huatulco, Mexico)

Yield: 2 servings.

Skewered Pineapple Shrimp

1 fresh pineapple

1 small onion

1/2 red bell pepper

6 to 8 jumbo shrimp

Queso Oaxaca (Can substitute Mexican-style quesadilla, Monterey Jack, Mozzarella or other semihard, melting white cheese.)

Cut pineapple in half, lengthwise, leaving green leaves intact. Remove core and pineapple flesh from each half, keeping 1/4 inch of flesh in each shell half (see note). Cut flesh into 1/3-inch thick wedges (you will not need all of the pineapple, so reserve some flesh for another use.)

Peel onion and cut into thin segments.

Remove stem and seeds from pepper. Cut flesh into large chunks.

Peel and devein shrimp.

Baked Pineapple Shrimp

El Camaron Gigante alternates pineapple, onion, pepper and shrimp on skewers and bakes the skewers in the pineapple shell. Home cooks can skip the skewers and just fill the pineapple with ingredients. (If you do use skewers, insert skewers into one end of the pineapple, thread ingredients onto skewers, and then insert the point of the skewers through the other end of the pineapple.

Cover top of ingredients with a thick layer of cheese.

Set filled pineapple halves on a baking sheet and place in a preheated 425°F oven. Bake until shrimp is cooked though, cheese melts and ingredients brown lightly, 10 to 20 minutes. Serve immediately (removing skewers before serving).

NOTE: Working with one half shell at a time and using a small sharp knife, cut around the core lengthwise at an angle, and then cut across both ends of core. Remove core. Cut around flesh on each side core, releasing the pieces of flesh in whole pieces.

Pineapple Shrimp by Susan Manlin Katzman

¶ Posted 31 July 2013 † Susan Manlin Katzman § HUATULCO § MEXICO § RECIPES § RESTAURANTS ‡ Comments Off ° Tagged: Bahias de Huatulco, El Camaron Gigante, Maguey Bay, Mexico, Oaxaca, Santa Cruz Bay, shrimp

World’s Best Carrot Cake

“Sweet” is not an adjective I would apply to Dolores Roux. “Energetic,” “outspoken,” “generous” seem more fitting descriptors. Yet, sweet is a word inseparable from Dolores as she owns and runs the well-loved Dolores’ Sweet Shoppe in Apalachicola, Florida.

Dolores' Sweet Shoppe Located in the heart of downtown, the shop occupies a white frame house that was built in 1906 and shows it’s age. (“We are fixen to get it painted,” says Dolores, but don’t know if we’ll keep it white.”)

As laid back and casual as is its owner, Dolores’ shop operates as part café, part bakery and part antique (in the shabby chic sense of the word) store. She keeps it open Monday through Friday from 7 a.m. to 3 p.m. and serves both breakfast and lunch.

Locals claim Dolores’ breakfast is the best in town, with eggs-prepared-any-way and breakfast sandwiches sharing menu space with Southern items such as grits and biscuits and sausage gravy. Lunches focus on simple salads, subs, and sandwiches made without unnecessary frou frou and served on Styrofoam or Dolores Roux in Dolores' Sweet Shoppe packaged to take out.

Everything about the service remains super relaxed. Guests order from a counter (although Dolores says, “People don’t have to stand there to order. We’re so small that folks can just go sit down at one of the tables and holler out to me what they want and I’ll get it for them.”)

But the counter is where the action is, sporting glass shelves luring the diner with an array of baked goodies.

“We are known for our old-fashioned pound cake and lemon cookies,” says Dolores. “And also for our pecan pie. And we happen to make the world’s best carrot cake.”

I can’t speak to the other specialties, but did try the carrot cake and have to say that Dolores understates its appeal.

The cake, sold both as a three-layer masterpiece and in individual Bundt cake portions, is calorie laden, rich, dense and over loaded with cream cheese frosting.

“Could Sweet Leisure have the recipe?” I begged after the first bite. Dolores didn’t hesitate before replying, “Go get yourself two bowls. Put the dry ingredients in one of the bowls and…” Without consulting a recipe she gave detailed instructions, which we happily pass along to you. Thank you Dolores. You are exceedingly sweet to share.

Dolores Roux with Carrot cake

CARROT CAKE

(Based on a recipe from Delores Roux.)

Yield: 1 large three-layer cake or 12 individual-serving Bundt cakes.

Shortening to grease cake pans

2 cups all purpose flour plus a little extra to sprinkle on grease pans

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 large eggs

1 cup buttermilk

1 cup vegetable oil

1 tablespoon vanilla extract

2 cups granulated sugar

1 can (7- to 8-ounces) crushed pineapple (undrained)

1/2 pound grated carrots (about 2 cups)

1-1/2 cups chopped pecans

1 to 1-1/2 cups flaked coconut

Cream cheese frosting (recipe follows)

Heat oven to 350°F. Heavily grease and flour either three 9-inch layer cake pans (See NOTE) or 12 mini Bundt cake pans.

Combine flour, baking soda, salt and cinnamon in a medium mixing bowl. Set bowl aside.

Put eggs in another medium mixing bowl and beat until yolks and whites are well blended. Beat in buttermilk, oil and vanilla. Add sugar and beat until ingredients are well mixed. Stir in pineapple with juice from can and carrots, and then fold in flour mixture, pecans and coconut.

Divide batter equally among the three prepared 9-inch round cake pans or the 12 mini Bundt cake pans. Place pans in a preheated 350°F oven and bake until a toothpick inserted the in the center of cake comes out clean, about 40 minutes for the layer cakes, about 25 minutes for the mini Bundt cakes.

Remove pans from oven and set on a rack to cool completely. When cool, remove cakes from pans and frost.

NOTE: For greatest ease of releasing baked cake from the layer cake pans, first grease the pans, then cut a round piece of parchment paper to fit in the bottom of each pan and grease the parchment paper. Be sure to remove parchment paper from the cake layers before frosting.

Carrot Bundt Cake

CREAM CHEESE FROSTING

1 cup butter (or margarine), softened

8 ounces cream cheese, at room temperature

2 teaspoons vanilla extract

1/4 to 1/2 cup milk or cream

2 to 3 pounds confectioners sugar

Beat butter with cream cheese and vanilla until mixture is fluffy and well blended.

Slowly beat in sugar, adding a little liquid as needed, until the frosting is the desired sweetness and thickness. (Spreading thickness for cake layers; spooning thickness for Bundt cakes.)

For more on where to stay and eat in Apalachicola, see: Apalachicola and Coombs House Inn.

¶ Posted 18 July 2013 † Susan Manlin Katzman § APALACHICOLA § DESSERTS § FLORIDA § RECIPES § RESTAURANTS § TRAVEL ‡ Comments Off °

SPA, BELGIUM

WHAT TO DO

Statue of Ondine in the Pouhon Pierre-le-Grand

In the beginning (in a wooded valley of the Ardennes mountain chain in what is today eastern Belgium) water sprang forth from the earth. The water produced in the cluster of springs was far from ordinary. People believed it to be imbued with healing powers. Soon a village formed around the springs. Locals named the village “Spa,” some say as an acronym for the Latin “Sanitas Per Aquas” translating “health through water.”

Through the centuries, Spa’s fame spread.

Pliny the Elder wrote about the springs in the 1^st century.

During the 14^th, 15^th, 16^th and 17^th centuries, European royalty (among them Henry VIII, Charles II and Peter the Great) visited.

At the source.

A social scene developed. Luxury hotels were built to house the high and mighty. A casino was constructed to entertain them. And some savvy entrepreneur started bottling the water and selling it outside of Spa.

Taking the waters in Spa

By the 18^th century, so many of the rich and famous flowed into Spa that the village earned the nickname “The Café of Europe.” In fact, Spa was so identified with healing waters, that happily ever after mineral springs and properties promoting health and wellness wear Spa’s name.

Today, Spa still attracts travelers. Some original buildings from the glory period still stand. The oldest casino in the world still operates. Spa’s water is still bottled and sold. And the main reason to visit Spa still remains the healing springs.

The world’s oldest casino

Twenty-first century visitors can enjoy Spa’s extraordinary water at les Thermes de Spa, a super-sleek water center/health-and-wellness treatment facility.

Located at the top of a hill overlooking the village, Thermes de Spa boasts dramatic indoor and outdoor thermal pools complete with bubble beds, massage jets and geysers. In addition, the facility devotes several floors to therapeutic and beauty treatments.

Indoor pool at Thermes de Spa

Relaxing area at Thermes de Spa

Thermes de Spa operates as a day spa, where a basic entrance fee (adults about $26 for three-hours and $42 for a full day) gives access to the dressing rooms, pools, saunas, relaxing areas and a café. The facility prices treatments, individually.

WHERE TO STAY

Radisson-Blu-Palace-Hotel

Book the Radisson Blu Palace Hotel in the center of Spa. Why? Because the first class, four-star hotel is virtually attached to the Thermes de Spa. Guest can not only take advantage of hotel-spa packages and/or spa discounts, but also use their hotel room keys (and wear hotel robes) to enter the private funicular ascending to the center of the spa facility.

The hotel’s location, clean-cut contemporary design, and accruements (restaurant, brasserie, bar, parking garage and fitness area) make it a good choice even for travelers not interested in the Thermes de Spa (can’t imagine).

WHERE TO EAT

Front and back of Manoir de Lebioles

Chef Olivier Tucki

Reserve a table at Manoir de Lébioles, a castle hotel/restaurant/spa set in the midst of the Ardennes woods, about a 10-minute drive from the heart of Spa. Precede dinner with sunset cocktails on the terrace overlooking the graceful grounds and rolling hills rich with greenery, and then head to the romantic dining room where Chef Olivier Tucki serves what he describes as “regional, natural and delicate meals.” (We would add inventive and beautifully presented to the descriptors).

Scallop first course at Manoir de Lebioles

http://www.radissonblu.com/palacehotel-sp

¶ Posted 12 July 2013 † Susan Manlin Katzman § ACCOMMODATIONS § BELGIUM § RESTAURANTS § SPA § SPAS § TRAVEL ‡ Comments Off °

RED WINE SANGRIA

One sip is worth a thousand words. Nothing more to say.

SWEET LEISURE SANGRIA

Yield: 4 to 6 servings.

1 large orange, sliced

1 large lemon, sliced

1/4 to 1/2 cup granulated sugar

1/4 cup water

750ml bottle or about 4 cups dry red wine (“value” wine will do—no need for the big-buck stuff)

Club soda to taste (generally start with 1 to 1-1/2 cups)

1 apple, cored and sliced

1/2 cup fresh blueberries

Ice

Put orange, lemon, sugar and water in pretty pitcher. Gently muddle the fruit and then set aside for at least 20 minutes. Add wine. Stir. Add club soda to taste. Stir. Add apple and blueberries. Stir. Serve over ice. Drink. Repeat.