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The photos in this album are from my third and most extensive visit to China. China's natural wonders, delicious food, and rich cultural heritage make it a fascinating place to explore.
The rise of translation apps, booking services, and other tools also make it vastly more easy and less daunting to explore than - perhaps - it was a dozen years or so ago for those who don't speak Chinese. For many, I think they've built up visiting China into something far more difficult than it is.
The bigger challenge is actually navigating the crowds. Especially in the country's spectacular national parks. Which is why I've aimed my trips for the depths of off season. Many of these parks are designed to handle tens of thousands of visitors per day - on Mount Huangshan, I heard there were around 1,300 of us in the park compared to 35,000 at peak season. The result was a near complete absence of western tourists, and the opportunity to explore the parks without crowds and with very few other people.
The trip involved around two weeks in China with stops in Shanghai, Huangshan National Park, Xiapu, Tianmen Mountain, and Zhangjiajie National Forest Park.
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I meant to upload this yesterday after dinner but I forgot: Matt took
me to dinner at Bonefish Grill and at his behest I ordered a raspberry
martini.
It was delicious!
We had the waitress ask the bartender for the recipe, and while he
wouldn't tell us the ratios, he did tell us the liqueurs he used:
Stoli raspberry vodka
Razzmatazz
Sour mix
Accompanying dinner was Ahi Tuna (medium rare) with lemon butter sauce
and potatoes au gratin. Not quite Doraku, but still good.
I just realised that this is the first time I've been treated to
dinner (I mean dinner dinner, if you can understand that) by a date.
I'm usually the one buying dinner...
I took Matt out to dinner last Sunday for his birthday at Perricone's.
He loved the baked Brie =)
It's been a good food week indeed.
---
Eduardo Rodriguez
roasted veggies with sautéed shrimp and black beans - drizzled with a seedy mustard vinaigrette and parmesan cheese...crusty bread and la griveliére cotes du rhone tete du cuvee to accompany (yummy french red)....
Delicious by Aldo Argaman had a chance to compare both the Timbuk2 Checkpoint Roller and the Timbuk2 Co Pilot Roller. Timbuk2 makes both these products with two strong design principles. Timbuk2 designe engineers focused on airport mobility and ease of storing via accessibility/retrievable. The Timbuk2 Co-Pilot has several handles to make picking up the luggage easy no matter what direction. Both the Timbuk2 Co-Pilot Roller and the Timbuk2 Checkpoint Roller are made with the strong ballistic nylon found in the popular Timbuk2 Messenger Bags. Speaking of strong, the Timbuk2 Co-pilot has a strong build quality especially with the metal frame and handle, the roller skate wheels, and the urban professional luggage design.
Aldo Argaman is an experienced social media strategist with expertise in online community management, online engagement, optimization and creativity for content.
I got this delicious recipe from 4goodnesscake. All my other banana cake recipes tend to be dense, but this one is light and fluffy! It's so fantastic I've even converted my husband from a non banana cake person to someone who ate half the cake in one sitting.
Morocco. Zagora.
We had a very nice and relaxing afternoon walk through the palmeraie, which was at a very short walking distance from our hotel.
This is (almost) the last dish we did in the session with the foodstylist.He had brought this plate with it's almost Japanese like plate which I really loved so we positioned the eggrolls on the plate. I really like this dish for it's simplicity and lovely colours. Curious to know what you think!
Read the whole story here: Junglefrog blog