Food and Travel
This crumble cake features this season's succulent plums
One look at this hotel and we were sold! We knew staying at Schloss Mittersill would be like living in a fairy tale for a week. It came of no surprise that we felt like a king and a queen during our stay.
This summer has definitely been one for the books. Just as quickly as it came, it went, and now we're easing into autumn.
The day after school was out for the summer, we packed our bags and were off to Austria for a week of hiking in the Alps.
The fifth Plate to Plate challenge features a typical Bavarian and Austrian dish.
My husband and I have a hobby: we like to stay at historic hotels. Not only do we try to stay at hotels which belong to the Swiss Historic Hotel society, we also specifically pick hotels which have a history and have been around for a while. Not only in Switzerland, but in any country we visit.
Waiting for strawberries is so hard. They are the first fruit after the winter citrus and every year it seems like it takes forever until the first ones ripen in the garden. Once the end of May/beginning of June rolls around, I start looking for the little red berries.
The asparagus season is slowly coming to a close, and I'd like to share one of my favorite dishes I made this year.
A short trip to Denmark had us visiting castles and walking along the coast.
Let spring begin with rhubarb!