When you daydream about a Caribbean vacation ... what do you envision?  Warm breezes ... swaying palm trees ... blue water ... and an ice cold tasty beverage!  Similar to the picture above, right?  But you're probably thinking, "Where's the paper umbrella?"

The Mai Tai and Pina Colada have certainly earned a reputation for being the preferred poolside drink, but I tend to go for a bit more brisk and refreshing liquid treat, such as a mojito. Which is why I was excited to learn that Hacienda Tres Rios had a signature drink with a unique twist to the typical sweet and minty flavor of my favorite beach beverage.  Replace the rum and mint with the local Native flavor of fresh crushed basil leaves and tequila ... and you have a Tequilajito.

I'm not usually a fan of tequila (bad college-year experiences with the lime and salt), but after a recent weekend retreat in Mexico that included a proper tequila tasting (see @SoloTraveler's article) , an adventurous culinary adventure with bugs (ever try a cricket?), and this tequilajito recipe ... I now really enjoy this blue agave–based spirit ... in moderation, of course.

One morning, Chef Oscar gave us a behind the scenes tour of the kitchen at Hacienda Tres Rios and afterward led us out to his garden where he grows all his own fresh herbs, peppers and spices.  I don't have a green thumb, but I was certainly green with envy.  I wish I had a garden.  But I travel too much and plants don't water themselves.

After taking in the savory scents of fresh rosemary, oregano and basil, we followed Chef Oscar to the grill by the pool where he made us some pre-lunch tequilajitos with the fresh basil I watch him pick with his own hands.  From garden to grill ... eh uhm ... see how I'm trying to justify my alcoholic beverage before noon?  It's 5 o'clock somewhere, right?

So I guess I've outgrown my anit-tequila college days.  When in Mexico ... do as the locals do.  And the locals drink tequila.

Rachelle & Kay with www.LocoGringo.com

Tequilajito

Ingredients

2 1/3 ounces lime juice

8 fresh basil leaves

3 brown sugar packets (about 3 tbsp)

1 1/2 ounces tequila

grapefruit soda

Directions

In a tall glass, add the basil, lime and sugar and crush them together with a spoon or pestle.

Add ice, tequila and grapefruit soda.

Garnish with lime and mint leaves.

Enjoy!

--Rachelle

a.k.a. @TravelBlggr

**Geek Note** I have several video cameras of various size.  A Sony v1u, a Sony SR11 HandyCam, and on this trip, a FlipCam.  What I LOVE about the flip cam is the size and convenience.  The software is a little elementary and the audio is just so-so ... but the flip side (hehehe) of that is how quickly you can edit and upload something.  Mucho gracias to my friend Jim with MacBeth Photo.  I think he let me borrow his FlipCam a year ago  ... and ... uhm ... it's still in my camera bag.  I'm loading it up with some great travel videos though!

<Disclosure>

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If heaven on earth existed ... in my mouth ... it would be this.  The land of milk and honey.  Sinfully sweet and smelling of roses.  I encountered this delightful desert during a dinner at a trendy Indian restaurant, Nirvana Beverly Hills, with other bloggers ... so they didn't mind at all when I whipped out my phone at the dinner table to tweet that I was having some sort of delicious Oh-My-Gawd experience.    It was like falling in love for the first time and I wanted to proclaim it to the World.  You must be thinking that I'm over-reacting to a simple meal.  I admit, it could have been the sensual atmosphere of Nirvana which is candle-lit and oozing not-so-subtle hints of Kama Sutra with their artwork and menu descriptions.  Appetizers are called "Foreplay."  Entrees ... "Loss of Innocence."  And dessert ... "Sensuous Pleasures, Sin committed, but quickly forgotten."  Whoa.  I have to remember, this is Beverly Hills.

But I do believe that even if I wasn't under the glittery influence of LA, upon savoring this treat I still would have closed my eyes, left the earth and had a moment.  The taste of sweet roses ... not the scent of a flower, but it's flavor.  By the time I regained my senses the menus had already been lifted from the table and I didn't know my new lover's name.  I tweeted that I was having a sweet honey and rose flavored dessert.  Someone immediately responded, "you must be having Gulab Jamun."

I tried saying that out loud, but it sounded like I was trying to speak with a mouthful.  (Try it.  Right now.  Go ahead.  Say ... Guuuulaaaab Jaaamuuun.  See?)   So I just made a mental note of the roses and honey.  Later when I went to post about it again, in my insecurity of the language, I described them as honey rose donut holes.  Big mistake.  HUGE!  My Middle Eastern friends quivered at the comparison.  "Gulab Jamun are not donut holes!" they proclaimed.  But ... uhm ... they certainly look like donut holes?  Fancy rose scented ones at that!  Wikipedia describes them as waffle balls.   I once called them O.M.G. balls.  That didn't quite sound right either.  So let's just learn how to pronounce it correctly.  According to MacMillan Dictionary, it's /ɡʊˌlɑːb ˈjɑːmən/.

And here's how to make them ...

Start with some honey, powdered milk, and roses.

I actually used the roses to make tea.  Nirvana did give me a recipe for making rose water at home (posted below).  But I found it at my local grocer in the spice section as a natural gourmet flavoring ... or perfume?

The dry milk I was a little iffy about.  One of my chef friends suggested using  all whole ingredients (i.e. nothing powdered or dried).  So I looked up other recipes online for gulab jamun and all used powdered milk.  So I decided to stick to the recipe.  Doesn't look appetizing ... but works like a charm!

Add a little baking powder ...

As if the powdered milk wasn't enough ... add to that 2 1/2 cups of heavy cream.  Yeah ... these donuts ...I mean .... gulab jamun, are rich and creamy little cakes.

Mix together with a wooden spoon.  It gets a little sticky.

I was unprepared to have my photo taken ... against the only wall in my kitchen that is unpainted and undecorated.  Hair tossed in a clip and 70's ring-T on.  Ew.  At least the apron is flirty.  I'm actually standing on a stool to gain some leverage on this counter island for mixing.  Increasing my height by 8 inches also helps me channel my inner Julia Child.  But I digress ... back to the recipe ...

Cover your hands in flour and roll dough into 1 inch balls.

Confession: here's where I went wrong the first time around.

I'm a runner, so I don't cook/eat/prepare fried foods.  Ever.  I don't have a deep fryer.  I'm also the kind of cook that sometimes just throws from the hip and says, "let's try it!" without properly researching.

Google is at my fingertips.  I should have looked up "heating" and "boiling points" of oil.

But instead I followed the advice of Julia Child, "The only real stumbling block is fear of failure. In cooking you've got to have a 'What the hell?' attitude."

So, "what the heck!"  Let's pour some oil in a pan and turn the temperature up to high!   (By the way, I don't recommend this!)

And the first one goes in ...

(See ... that oil doesn't look hot, does it?)

Pop!  Crack!  Sizzle ...

Insta-Burn!

This happened in all of 3 seconds.  Seriously.  The recipe calls for them to reach a "rich mahogany color."  But somehow I don't think this fits that description.  Especially since it happened so fast that I doubt the inside cooked.  So ... we turned the heat to medium and waited a bit.  Learn from my mistake.

After the oil was at a sufficient "cook-instead-of-burn" temperature , we started getting some golden brown results.  PS ... my whole house now smells like fried gulab jamun from the burn experiment.

Meanwhile ...

The syrup is being made.

This is similar to a simple syrup used in drink making ... only with rose water and honey.  Bring sugar and water to a boil, then add 2 tablespoons of rose water.  I also added two tablespoons of honey after it cooled.

Pour the sugar water over the gulab jamun and let it soak in.

Gulab Jamun

Rose-Flavored Cakes in Sugar Syrup

from the kitchen of Nirvana Beverly Hills

Makes 25-30 Balls

The Sugar Syrup:

2 pounds sugar

2 quarts plus 1 pint water

2 tablespoons rose water***

The Dough:

3 cups dry milk

1 cup flour

3 tablespoons baking powder

2 ½ cups heavy cream

3 pints of oil for deep frying

Make the sugar syrup first: In a heavy saucepan bring the sugar and water to a boil, then let it thicken by cooking over medium heat for about 20 minutes. Add the rose water and keep the syrup warm at a low simmer.

In a large bowl mix the ingredients for the dough thoroughly to make a still batter. Let mixture sit for 10-15 minutes to set. Take a pinch of dough a little smaller than a golf ball and roll it between your palms to round it into a neat ball.

Repeat with the rest of the dough.

In a wok or heavy skillet, heat the oil over high heat until a haze begins to form, just before it begins to smoke. Carefully add the balls until the surface is covered. (If necessary cook the balls in more than one batch.) With a large spoon, start turning the balls just as they begin to take on color. After about 3 minutes, turn the heat down to medium-low, and continue to turn the balls until they acquire a rich mahogany color.

When the sweetmeats have achieved a luscious, deep color, turn the heat up to high for 2-3 minutes to add still more color and to firm the crust. Drain onto paper towels.

When drained, put the balls into a large bowl and pour the sugar syrup over them. Let them rest until the syrup reaches room temperature. They can now be eaten – but they will taste even better if allowed to “tighten” until the next day.

NOTE: Gulab Jamun will keep a week or more, stored in the refrigerator.

***How to make Rose Water:

5 large roses

2 quarts cool (not iced) water

Wash roses thoroughly in cold water. Pick off all the petals, reserving a few for garnish; put the remainder in a large ceramic jar. Pour the cool water over them and set them aside in a dark place (away from any sunshine) for at least 4 hours. Strain the rose water and discard petals.

--Rachelle

a.k.a. @TravelBlggr

###

Yes.  You read that correctly.  That does say cricket.  Maybe I've watched way too many Bizarre Food's re-runs on the Travel Channel (though I wouldn't be inclined to consume anything 'gelatinous'), but I do enjoy a food challenge.  There's just something about being a woman and having the bragging rights to say, "heck yeah, I tried that!"  Currently my culinary tasting adventures have included sheep's balls, black squid ink risotto and monk fish liver.   During my recent trip to Mexico, I tried my first bug.  Cricket is now on the list.

According to my friends in Mexico, crickets are a treat.  The evening started innocently enough with a tequila tasting.  Eh hem.  And since I wasn't challenged to eat a worm in tequila, I thought I should rise to the occasion when presented with a cricket.  I think the pictures below will speak for themselves.

The tequila tasting was part of a Tweet Trip to Riviera Maya where Hacienda Tres Rios hosted a group of travel bloggers.  Now, Chef Oscar knows tequila like a good sommelier knows wine.  He taught us to swirl it around in our mouth, breathe it in, taste every molecule.  And here I was nervous about reliving some college moments that I'm not too proud of.  I was expecting to lick salt off my wrist and suck down a lime to get through this tasting,  but instead, was intrigued by the sophistication and technique.

I actually learned a few things.  Such as a new toast to replace "one tequila ... two tequila ... three tequila ... floor."  We did all kind of look around nervously as the number of tequila glasses started climbing up to double digits.  I lost count after 10.  Don't judge.  I ate the cricket sober.  I swear!  There are at least 6 other Twitter-folk out there that can vouch for my sobriety this evening.

Here's the new toast I learned ...

ARRIBA!  (one tequila)

ABAJO!  (two tequila)

AL CENTRO!  (three tequila)

CUCHI CUCHI!  (floor ...)

The tequilas were actually excellent.  I found "my" tequila.  Just like a person finds a wine that they love.  This one didn't put  hair on my chest and tasted somewhat sweet.  Wonder if I can find it in the States?

After tasting lord knows how many tequilas ... we wandered, swayed, staggered ... eh, hem ... rode the elevator to the second floor for dinner.  Now, after you read all of my self-deprecating commentary below... scroll up and down the remaining photos super quick for the flip-book-like experience.  My videographer friends are thinking, "Rachelle, why didn't you just shoot video of this event?" Trust me, it wouldn't be darn near as funny as the following photos ...

Here I am ready for an adventure ... thinking that just because it's fried, with sour cream, that I'll like it.

Down the hatch ... I already look worried.  That's because my new friend Janice ate the cricket with perfect style and grace.  She didn't even flinch when the leg popped through her lips.  Of course, she didn't see the leg.  I did though.  Perhaps that's the thought going through my mind here ...

This is an, "Oh Gawd!" moment.  An, "Oh Gawd, It would be really awful for me to spit this out.  Not very polite for our hosts.  Plus my new friend Matt is sitting next to me trying really hard not to watch ... don't want to push him completely over the edge and gross him out.  And there is all kinds of other great food coming if ...  I ... can ... just ... hold ... this ... down.  One little cricket.  There is no going back now.  Eeeeeeew!"

And the flavor sets in.  Gamey.  I might recall this same flavor from eating ants in the playground when I was four years old.  No amount of fried banana and sour cream can cover that up.  I do believe this is what they call "the money shot" below.  Thank you Janice. Thank you very much.  (And a little PS for my new friend Matt ... how's THAT for a non-glamour shot.  LOL)

Ah ha!  I spared you a leg.  That's just lettuce on my tongue.  Swear.

At this point I think I can probably giggle at my initial reaction and handle it.

Nope.  Not handling it.

Doing hand wave-y thing-y trying to get through it.  Matt is still not looking.

Apparently it's an acquired taste.  Pass the tequila now please.

And now for a tequilajito chaser.  Aaaaah ... te-qui-laaah!   I do have to say, the rest of the meal was delicious.  Trying the cricket was the most fun though.  Well, until we hit the town in Playa Del Carmen.  But that's a different story ...

(Thank you to @SoloTraveler for having a speedy shutter finger and photographically documenting the full range of emotion experienced here)

--Rachelle

a.k.a. TravelBlggr

PS...Hacienda Tres Rios has some GREAT recipes.  They may be a sustainable eco-friendly resort but I assure you there is more on the menu than tequila and crickets.  I have some fantastic recipes I'll post from them soon.  In the meantime, here's a pick to drool upon ...

Disclosure:  Click Here

So after lunch today and 3 tequilahitos  (a tequila/basil version of a mojito ...) ... I spied a hammock with my name on it.  I thought I'd share.

This was the view ...

View from my hammock ...

Then I thought ... well ... how will people know that I was actually here in this perfect hammock?

Let me take a customary shot of my foot. Just for proof.  I stared to giggle.  Must be the tequila ...

See ... it really IS me in this hammock ...

Then I thought, "Eeh, not the best.  Shows my dirty feet from walking around the cenote." And apparently a dirty lens too ... I don't have freckles like that on my leg.  So I tried again ... as a good blogger should .... to get the perfect relaxation shot.

I should put the camera down and relax now ...

Well.  I managed to camouflage the dirty feet ... but still didn't see that I had a dirty lens in the glaring sun.   Let's just say I've tanned and added some large freckles on this trip.  It could happen!  So ... one more try ...

Flippin Out

And I nearly managed a crush-camera-into-sand moment.  My giggle turned into a full blown belly laugh.  But I caught it!  My foot hit the sand.  No flippage.   That's what I get for trying to nap in a hammock after drinking tequila.  But I did manaage to get the perfect shot.  Without my feet ... so you can imagine yourself in it.

Wish you were here ...

Picture Yourself Here

--Rachelle

aka @TravelBlggr

Disclosure:  Click Here This is a sponsored Tweet Trip by Hacienda Tres Rios.

Disclosure: Click Here

Rachelle with the Amalfi Coast, Sorrento and Mt Vesuvius in the background.

The Amalfi Coast is often described as breathtaking.  Now, having been there, I could argue that it's not the scenery that takes your breath away, but the insane way that Italians drive while ignoring any form of lane boundaries and taking cliff-side curves at high speeds.  It's enough to turn your hair white.

I arrived in Naples by plane and Sorrento by bus ... and I have to say ... next time, I'll go by boat.  I'll skip the chaos of Alitalia and the "oh-my-gawd-this-bus-is-going-to-tip-off-this-cliff" moments.  In Italy, there really are no road rules. The bigger your vehicle, the more people will get out of your way.  Unless you're in the smallest of vehicles, in which case you'd be a cuckoo kamikaze ridin a Vespa at top speed weaving in and out of

Which way to go?

traffic defying the laws of physic the whole time.  At least the other tourists would get out of your way as they gasped, "are you insane?"  Personally, I'd feel safer arriving to the Amalfi Coast by boat.  But then again, I wouldn't have such fun stories to tell.  After all, it's not an adventure unless your risking your life, right?  So it's no wonder they serve limoncello in Sorrento ... at the end of the ride there you need a little something hard and sweet to calm your nerves.  And I'm not talking about Italian men.  Well, maybe.  Okay, just a little.

Soooo, back to transportation and Italian men.

Stepping out of the airport in Naples and walking to find the bus that would take our group to Sorrento, there was a man whose frame I swear was chiseled right out of a  Roman God statue mold.  Tall and tan, jet black hair slicked back in true Soprano's style with a little curly cue brushing his forehead. He had on a tight pair of designer jeans, white "wife beater" tank top, a gold chain with (you guessed it) a gigantic hunk-of-a gold cross, Italian leather shoes (of course) and big girlie-like Prada sunglasses. This man was our bus driver. Oh lord, help me.  The stereotype in flesh and blood.  I giggled and then hoped that no one noticed.

Grand Entrance

The ride to Sorrento from Naples is about an hour and well worth the car sickness.  I think this little seaside town gets overshadowed by some of the more popular destinations like Naples, Pompeii and Positano.  Sorrento is small and can easily be walked through in a day.  It's full of shops peddling handmade linens and Italian leather goods with little family owned restaurants piping the scents of fresh lemon, basil and seafood to lure you in for a leisurely Italian lunch.

Just a short uphill drive (literally ... and somewhat like an extended version San Fran's Lombard Street) you'll find my other two favorite Italian towns, Santa Agata and Massa Lubrense.  This is where my second adventure began.  First, my goal was to survive hurling while being driven around the Amalfi Coast ... and I don't get car sick.  The second test of my sense of adventure was the entrance to our bed & breakfast.  I have it pictured here, because I know you'd think I was exaggerating.  It was a dirt pathway leading to an unfinished building under construction.  Seriously.  Are you looking at the picture?  The cab had already driven off in a cloud of dust and I'm surrounded by olive groves so there is no where else to go but down this road.

Balcony & View

When you've traveled all day, when you've had nothing to eat but airport food, when you're feeling grimy and craving a clean shower, when you can still taste the vomit in the back of your throat from fear that your life was going to end in a tour bus rolling down a cliff side into the Mediterranean ... this is not the entrance you envision schlepping your luggage through.

I gulped.  Then I tilted my head to the side and said, "for real?!" Then I chuckled.  Then I laughed so hard I wheezed, couldn't breathe, and my gasps for air turned into snorting through my nose ... I do this when things go wrong when traveling.  I'm fun that way.  I put on my best zen-like yoda face and pulled my luggage through the dirt.  Wheels on the bottom of the bag didn't matter since they weren't built for bumpy back roadin.  I deliriously smiled from ear-to-ear thinking, "this is either going to be really interesting or I'm going to have to pick some olives from these trees for dinner."  Thankfully, the house at the end of this dusty road was spectacular!   Italian tile tubs, big kitchen, and a balcony with a view of the coast. Aaaaah.  I like happy surprises.  Pass the limoncello now please.

Other delightful surprises I found in Santa Agata?  Well, for starters, they produce one of the most divine white wines that have ever touched my lips, Mustilli, made with the Falanghina varietal grape.  And I was even more amused that they use a glass cork.  Nifty.

Just down the road a bit from Santa Agata is Massa Lubrense.  This town has a special place in my heart for the 8 course family made Italian meal we enjoyed for about $30 Euros per person.  Two of  the most memorable meals in my life took place at Lo Stuzzichino and Fattoria Terra Nova.  I had the pleasure of celebrating a friend's birthday on this occasion and this particular year ended in a zero so it was a special one.  Lucky for us, he speaks Italian and is major foodie, so we went on quite the gastronomic ride.  He recreates these same mouth-gasmic dishes at his B&B in the States, The Adora Inn.

John with Stuzzichino Chef

.  I may be of French descent, but I  have to give the Italians credit for really knowing how to make dinner a slow food event.  First they start with a antipasto, then pasta, then fish, then beef, then more antipasto, then a cheese plate, then desert, THEN salad, and then ... the limoncello.  Limoncello is actually just one of a variety of after dinner liquors they serve.  Among the choices, I remember one called "rocket" that was a lettuce liquor.  Radicchio.  It was delish.  But I'll stick to making limoncello at home since I'm not too confident in what would happen if I stuck a bunch of lettuce in a liter of vodka.

So, next time you're driving home from a long day and you've done the equivalent of schlepping heavy baggage down bumpy dirt roads ... and then traffic is bumper-to-bumper... and the guy in the lane to the left of you is picking his nose ... and you glance up in the rear view mirror and notice the lady behind you putting on mascara while driving ... and some annoying song that you've heard 100 times is playing on every radio station available ... just think, "I could be in Italy right now and the traffic would be 10 times worse.  Though, there would be the decedents of Roman gods driving vespas shirtless weaving in and out of traffic passing you by as they said, 'ciaoooo bellaaaa.'" And after that thought you get even more ticked.  You let out a sigh.  Then, go home and make some limoncello.

Let us begin ...

The recipe came from a kitchen towel I found at the open air market in Sorrento.  I have it posted at the end in both Italian and in English.

You'll need to peel approximately 8 lemons.  I found it easiest to use a bar tool called a channel knife since it gives you nice long strips of lemon peel.  Still haven't figured out yet how bar tenders get the little curly cue thing with it ... but I tried.  Aim the peel at the opening of the container so that it will catch the oils released.  Be warned ... your hands and nails will be sticky and yellow, but they'll smell citrus clean!

Add your lemon peels to glass containers that can be hermetically sealed.

Okay.  Now imagine me at the liquor store looking at the 50 different options there are for vodka.  Not only are there a bajillion different brand names, but vodka is now available in every flavor under the rainbow!  You name it, they've got it.  Pear vodka. Chocolate vodka.  Raspberry Vodka.  Espresso vodka.  I called at least 2 or 3 of my guy friends (being a little stereotypical there ... as if guys know more about vodka then women, eh?) and asked for some advice on brands and they were all nodding their heads (yes, I could see this over the phone.  Or sense it anyway) that brand does indeed matter.  Apparently the *cheap* stuff will give you a headache.  Not in my life have I ever had enough vodka to analyze the morning after effects.  But what I DID want to experiment with was flavor.  Will the citrus flavored vodka create a limoncello with more zing than a regular plain vodka?  That is the question.  This all of a sudden felt like a 7th grade science fair exhibit sans the 3 paneled poster board, and, well, obviously that I wouldn't be testing vodka in 7th grade.

I labeled each container appropriately so we'd know for sure which is which.   And then I realized my insatiable curiosity created us wonderful reason to plan a  limoncello tasting!

Let the "games" begin.  On this side of the ring we have Absolut Citron.  Smells citrus-y.  Looks clear.

And our next contender is just plain Absolut.  Plain, but strong.  Puts hair on your chest.  That's why I'm adding lemon and sugar because I don't need hair on my chest.

Pour them separately into the appropriately marked containers with lemon peels.

Now ... the not so fun part.  You've got to let it marinate for a couple of days.  What to do while you wait?  Drink wine.

Seal the containers tightly and let it sit in a cool dry place for a minimum of 4 days.  The longer you wait, the stronger the lemon flavor.  Some recipes call for letting it sit for up to 3 months.  I wasn't that patient this time.  On the 4th day ... we made limoncello!  This is where it gets just a little messy ... so stand at your sink.  You want to strain the peels out of the liquid, so we poured them through a fine strainer into a large bowl, and then poured the lemon infused vodka back into their appropriate container and added the sweet simple syrup.  Look how yellow that vodka turned in just 4 days!

Chill.  Serve. Drink.

Pour into fancy bottles and give away as gifts.  Enjoy.

In Italian & English ...

Limoncello

Ingredienti

un litro d' acqua
un litro d' alcool
un chilo di zucchero
otto limoni

Prendere degli 8 limoni solo le bucce tagliandole sottili e mettendole in infusione dentro l' alcool.  Il tuuto in un barattolo ermeticamente chiuso.

Aspettate quattro giorni ed unite l' infuso d' alcool con lo sciroppo che avrete preparato con un Kg di zucchero in un litro d' acqua tiepida.  Mescolate e lasciate riposare il tutto una decina di mimuti, filtrate ed imbottigliate.  Si Serve molto freddo.

Lemon Cello

Who would have thought I would find a little French flair in the Midwest?  This fun twist on French toast comes to us from Harbour Ridge Inn located in Osage Beach,  Missouri.   The innkeeper, Sue,  likes to cook with wine and liquors ... and I couldn't agree with her more!  I mean, is there really ever a better morning than one served with Grand Marnier or Chambord?  Well, let me rephrase that.  Drinking it straight up would be a rude awakening.  Coffee is my preferred sin.  But either of these liquors baked into some yummy custard goodness where you get just a hint of citrus or raspberry flavor is a great way to add a smile to your lips when you start the day.

And actually, it's not far off from what was the original recipe for French toast in the 1600's.  According to the Oxford English Dictionary,  back then it was made with day old bread, wine, orange juice and sugar.  Mmm.

So let us begin ...

BAKED CINNAMON FRENCH TOAST

from the Inn at Harbour Ridge, Osage Beach MO

(Serves 6 or more)

12 slices cinnamon swirl or cinnamon raisin bread (Pepperidge Farm)

1/4 cup butter or margarine

9 eggs

1 quart milk, whole milk preferred

2 cups whipping cream

1 cup sugar

1 1/2 tsp. Vanilla extract

1 TBS Grand Marnier or Chambord

Warmed preserves to compliment liquor

1) Grease 13 by 9 by 2 baking dish.  Then add six slices of bread.

2) Butter remaining bread and place with butter side up over bread in pan.

3) In a mixing bowl, beat eggs and add milk, cream, sugar, and vanilla.  Mix well and pour over bread. Let stand overnight.

4) Place the dish of French toast in a larger baking pan to form a water bath. Pour boiling water into larger pan to a depth of 1".  Bake, uncovered at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

5) Serve with preserves, whipped cream and your favorite coffee.

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26 Reasons Why I'm Running The NYC Marathon and only ONE Reason I'm asking You To Donate ...

#1 -- Because I want to be a better version of myself.

#2 -- "Running is the greatest metaphor for life, because you get out of it what you put into it." -Oprah Winfrey

#3 -- Because running 26.2 miles makes most other difficult tasks seem like a walk in the park.

#4 -- So I don't feel guilty about all the yummy foods I eat while producing InnTheKitchen.com.

#5 -- "Racing teaches us to challenge ourselves. It teaches us to push beyond where we thought we could go. It helps us to find out what we are made of. This is what we do. This is what it's all about." -PattiSue Plumer, U.S. Olympian

#6 -- Because it gives me a reason to get out of bed early enough to catch the sunrise when I would have otherwise slept in.

#7 -- Because one glass of wine is equivalent to 120 calories or 1.2 miles.  More miles = more wine.  :o)

#8 -- "Running is a big question mark that's there each and every day. It asks you, 'Are you going to be a wimp or are you going to be strong today?'" - Peter Maher, Canadian marathon runner

#9 -- Because pain is weakness leaving the body.

#10 -- We run, not because we think it is doing us good, but because we enjoy it and cannot help ourselves...The more restricted our society and work become, the more necessary it will be to find some outlet for this craving for freedom. No one can say, 'You must not run faster than this, or jump higher than that.' The human spirit is indomitable." -Sir Roger Bannister, first runner to run a sub-4 minute mile

#11 -- Because I love the cool people I meet on the road.

#12 -- "Ask yourself: 'Can I give more?'. The answer is usually: 'Yes'." -Paul Tergat, Kenyan professional marathoner

#13 -- Because it's the type of sport I can travel with ... all I need is my shoes.

#14 -- "Whether you believe you can or believe you can't, you're probably right." -Henry Ford

#15 -- Because I love pasta.   And running makes carbs my friend.

#16 -- "Don't bother just to be better than your contemporaries or predecessors. Try to be better than yourself." -William Faulkner

#17 -- Because race schwag rocks.

#18 -- Because running 26.2 miles might hurt like hell, but the afterglow lasts for weeks.

#19 -- "Running long and hard is an ideal antidepressant, since it's hard to run and feel sorry for yourself at the same time. Also, there are those hours of clear headedness that follow a long run." -Monte Davis

#20 -- Because when I run I feel more alive, even when it feels like I'm dying.

#21 -- "I had as many doubts as anyone else. Standing on the starting line, we're all cowards." -Alberto Salazar, three-time winner of the NYC marathon

#22 -- Because of the cool tracks on my Running playlist.  I can't help but step in beat.

#23 -- Because I enjoy the outdoors and the scenery.  It's an awesome way to experience a city.

#24 -- Because I have two medals ... and overall I want to collect 10.  I will run for bling.

#25 -- Because I love an adrenaline rush and a runner's high.  And I know when I see the finish line and the crowds are 5 and 10 people deep, screaming at the tops of their lungs for everyone in the race ... it will be  one of the greatest 100 seconds in my life.  I will probably cry.

#26 -- Because it will remove the words "I can't" from my vocabulary.

And the ONE reason I'm asking you to donate ...

Because I'm running with Fred's Team.  And Fred's Team, named after running legend Fred Lebow, has raised more that $38 million to fund cancer research for the Memorial Sloan-Kettering Cancer Center.  This center treats more children with cancer than any other institution in the world.  Each mile I run and each dollar I raise puts the words "carefree and fun" back into a kid's childhood.  And that makes me smile.

How You Can Help

Please make a gift to my Fred's Team run today.  Your support helps fund new research and new treatments that brings true hope to people affected by cancer. You can find out more about my Fred's Team event by clicking on the link below.

http://mskcc.convio.net/goto/rachelle

Thank You!
--Rachelle

It is interesting to me to find out what people like to collect when they travel.  All the tourist hot spots are filled with tchotchke shops peddling magnets, spoons, thimbles and snow globes.  Photos are always the best souvenir, and I also like to collect Christmas ornaments so that at the end of the year I can take a nice trip down memory lane reminiscing about all of the places I've been.

But my favorite travel collection has to be my recipes.  From bed and breakfasts to restaurants, I try and get a recipe from everywhere I go ... and sometimes even places that I've never been just so I can savor the flavor!  When ever I make these dishes at home, my senses trick me into thinking I've traveled someplace further than my kitchen.  This recipe is one of those.  Even after I run out of Kermit's Key Lime Marmalade and I just use regular orange flavored, I will still think of Key West each time I make it.

Recently I ran in the Key West Half Marathon, and afterward, no amount of post-race bagels, bananas or beer could satiate the hunger I worked up after trotting along 13 miles around the island.  We stopped by a local healthy eatery, Help Your Self, for some fresh machete cut coconut water.  And while that was an awesome island experience, my friends and I needed some calories.

That's where the Conch Republic comes in.  My Key West Islander friend, Vanessa, recommended them for their excellent sea food, gorgeous view of the water and ultimately their proximity to Kermit's Key Lime Shop for dessert.  We had had our heart set on beer and a burger at Sloppy Joes ... but I'm glad she convinced us otherwise!  The Conch Republic happens to have the best cracked conch on the island, something I've never tried before.

I had to ask, what is the difference between plain ole "conch" and "crack conch."  I've had conch fritters, which are a lot like meaty hush puppies.  But when the dish was brought to the table I quickly discovered this was the real deal.  Big chunks of tender meat deep fried to golden perfection.  I loved it.  This is a recipe I wanted.  But fresh conch is something I would be afraid to tackle at home.  Have you ever seen one?  It's like a big slimy snail that takes some major tenderizing to make it chewable.  Do you remember as a kid, those cheap toys that were water filled flexible rubber tubes (kind of like a big fat worm) and when you squeezed it would shoot out of your hands?  I imagine tenderizing conch would be something like that ... chasing a slimy snail-like sea creature around my kitchen counter with a tenderizing gavel and having it slip out of reach each time.  But when it's prepared the way these guys did, it's delish!  So instead of having a frustrating conch experience at home, I got the recipe for the "secret sauce."

At the Conch Republic, they serve their cracked conch with a simple Orange Horseradish Marmalade Sauce.  You can't get any more "Florida" flavor than with orange marmalade.  I asked our server if the chef would give me me recipe, and moments later the manager walked over with a bar coaster and four basic ingredients scribbled on the back.  PRICELESS!  That is exactly the feeling of Key West ... laid back and not fussy.

Don't believe me about the recipe on a coaster?  Well ... here it is! They always say the best ideas are the ones written on a bar or cafe napkin or coaster.

Later we walked across the street to indulge in some famous Kermit's Frozen Key Lime Pie Dipped In Chocolate On A Stick. Yes, you read that right ... dipped ... in chocolate ... on a stick.  It's divine.  While standing in line to pay for our coffee and pie, I noticed a big fat coffee table book on the counter ... National Geographic's Top 500 Food Journey's of a Lifetime, of which Kermit's was listed.  Bonus.  I now had a new bucket list to complete and only 499 more "food journey's" to go.  We took our coffee, afternoon indulgences along with the book and headed out to Kermit's patio to relax and take in some sunshine.

Want to bring some of that Florida sunshine into your kitchen?  Try this quick and easy sauce recipe below  ...

Orange Horseradish Marmalade Sauce

From the Conch Republic Seafood Company, Key West, FL

1/4 Cup Orange Juice

1/4 Cup Lime Juice

1/2 Cup Orange Marmalade

2 Tbsp Horseradish

Mix all ingredients together and use as a marinade or serve as a dipping sauce with fresh seafood or chicken.

It's actually pretty tastey with eggs in the morning too!

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BONUS:  Do you know all the names of Kermit's Koi?

It may just be on a #TravelTuesday Trivia sometime soon!

Last weekend my friend Beth and I went on a road tripin' adventure through a really long peninsula, navigating the treacherous turn pike, past four towering landfills with ominous vultures, wrestling an iPod that kept playing the same damn songs over and over again while speeding through sweaty gator infested swamplands to the tiny island Key West.

I know, I know, so out there and exotic you've never even heard of it!

I must be crazy to get into a car and drive 394 miles ... only to run 13!  And I'll have you know that once you hit the keys ... that last 100 miles ... it's near impossible to find a coffee shop.  Dreadful.  After 6 hours of driving we were in desperate need of a caffeine kick.  And all we could find is seafood and beer.  The road signs went some thing like this ...

bait shop ...

dive shop ...

boat shop ...

seafood ...

beer ...

Repeat.

FINALLY in Marathon (and funny that we were driving to a 1/2 marathon) there was a big giant pink coffee cup in the sky!  Hallelujah! Smack me upside the head, wake me up and call me Sally.

Was it a hallucination?  Were our heavy eyelids, stiff shoulders and cranky moods playing a trick on our brain?  It was real!  But just as our luck would have it, locked doors were what we found.  Closed 20 minutes before we got there.  Figures.  We found a  Mickey D's a couple miles later to fuel up our energy with a McLatte and then finished the journey.

The view was gorgeous.  Luckily our friend Vanessa led us to a relaxing local hangout on the beach for us to get into the Key West swing of things.  After watching the sunset and indulging in a plate of stone crab legs, we had completely forgotten about our long drive.

Key West is known for celebrating the sunset, but the next morning we were catching the sunrise to run in the Key West 1/2 Marathon.  My friend Beth got me back into running last year when we went for a jog while on a weekend getaway.  I thought, "heck, why not!  If I run, I'll be able to eat my breakfast scone without guilt." So we shlogged (that's a shuffle/jog) through 2.5 miles. I thought I was going to die.  And now 3 miles seems like an easy warm up.  Heh! Who would have thought?

If you are a runner, I highly recommend the Key West 1/2 Marathon.  It's a scenic run, hugging the coastline most of the way.  And it's a Bucket List worthy goal ... to say that you ran around the entire island of Key West.  Bonus points if you can follow it up with the Duval crawl afterward. I couldn't ... I'm a one-beer kinda girl.

The second highlight of the trip was visiting my Travel Channel Academy bud, Vanessa.  Having been a marathon runner and triathlete herself, Vanessa was quite the cheerleader for my first big race.    She zipped ahead in her SUV with the windows wide open blasting the theme from Rocky, video camera in one hand, her Cannon swinging from her shoulder and her fists pumping up and down in the air in a winning champion style.  She made me laugh.  I looked forward to seeing her every couple of miles.

The first part of the race included a zip through downtown, mile marker zero, and the Southernmost Point.  So, of course, I had to take some photos and upload them to Twitter via @TravelBlggr.  But taking the time out for social media put us dead last.  And I do mean, the final two.  But we caught up after the photo ops and finished in 2 hours and 35 minutes.  WOOT!

Here are my tips & confessions for this road trip:

ROAD TRIP TIPS

Stop at the Racetrack on US 1 right at the end of the turnpike.  It is the cheapest gas you'll find in Florida at an average of . 25 cents less per gallon. Also grab some coffee to go.

Card Sound Road is a great local tip Vanessa shared with us.  Right after the Racetrack Gas Station, look for this toll road on your left.  It's only a dollar and will and will zip you past the construction on US 1 and give you a glimpse of Florida swamp and gators.

On your way down, or your drive back up, stop for breakfast and coffee at Leigh Anns in Marathon.  You can't miss it with the big pink coffee cup in the sky.  Not only do they have great coffee, but their breakfast is to live for.  I ordered a mushroom and brie frittata to make up for the banana and Cliff block breakfast I had the day before.

ROAD TRIP CONFESSIONS

I eat all the round toasts out of a Chex Mix bag.

I'm completely addicted to running.  So much so that I'm going to tackle a Marathon next.  Another fun one I can't wait to try ... the ET.  It is another Bucket List worthy race as it goes around/near Area 51 on Extra Terrestrial Highway and starts at midnight.

We found some little heroes to help us on our road trip back home.  Meet Jaws in the picture to the right.  Rex is his alligator side kick. They were quite the entertainment on our trip back up the state through the rain.  Next time I think we'll just ask Beth's husband to fly us.

--Rachelle

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Want to learn more about where to stay in Key West?  Check out these videos Vanessa (Brock Media) produced for some of the local Inns:

Cypress House Inn

Grand Guest House

Wicker Guest House