We’ve been to London in the Winter, Spring, Fall and now we got to experience this brilliant city in the Summer! What a great time to be there – Wimbledon, World Cup and British Summer Time Festival. Oh and the weather – 80 degrees and no rain! THE BEST!!! We enjoyed wearing our sun dresses walking down Kings Road and Marylebone High Street. This trip we spent more time Chelsea and Marylebone and less time in the touristy areas. Chelsea and Marylebone are chic, local boroughs that are populated with restaurants, shops, residences, farmers markets and night life. Find out what we did in this post!
Continue reading “London Summer 2018”
Third time’s a charm!!! We found ourselves back in Barcelona for T’s annual summer work conference. This time we stayed in a new neighborhood and tried out some new places, but also went back to some of our favorites. In this post you will find some of our new recommendations ! Previous posts can be found HERE and HERE.
Continue reading “Barcelona Summer 2018”
It was our first time staying in The Netherlands during Springtime. Last Spring on our way to Copenhagen, we flew into Amsterdam as a layover and saw the tulip fields from above which was a pretty sight. Seeing them in person though at ground level was even better! Our day trip out to Lisse was such a fun adventure – check it out!
Continue reading “Tulips in Lisse, Netherlands”
As much as we loved the city of Prague, we wanted to get out to the countryside to experience the real Czech culture and see some smaller villages. After doing some research, we found – OFF ROAD SAFARI, CZ . Click to jump on our journey! Continue reading “Bohemian Vineyards and Wine Tasting Tour”
We were in Prague at a special time – Easter time! Easter in Prague is big – they decorate the Old Town with eggs, ribbon and set up Easter Markets. In addition to the Easter Market, we found ourselves some wonderful restaurants. In this post, we feature our favorite restaurants in Prague!
Continue reading “Eating Our Way Through Prague”
We have been waiting to go ‘czech’ this city out for a couple years now and finally got a chance to this Spring (April 2018). What a lovely capital city it is – bustling with history, cobblestone streets, gothic churches, colorful baroque buildings and of course the beer! Czech Republic consumes the most beer out of any country in the world. When you visit you will see and taste first hand why – its smooth, delicious and cheaper than water! Find out more what we did on our trip below and in the next post where we ate!
Continue reading “Prague, Czech Republic”
Since visiting London now a couple times we can truly say its one of our favorite cities! As seen HERE, HERE, HERE, HERE and HERE you will learn about the sites we saw, places we ate and hotels we recommend while in London In this post, you will find some additional recommendations we discovered on our last two trips.
Continue reading “London – Spring 2018 Update”
If cioppino is on a restaurant menu, it will be ordered! T.W.O. absolutely loves this dish, but has not yet experienced making a pot of their own. So we decided to take a stab at it – it was a success! This cioppino recipe is simple, full of flavor and is definitely a favorite recipe to file in the book!
-3 tablespoons olive oil
-1 large fennel bulb, chopped
-1 sweet onion, chopped
-3 large shallots, chopped
-4 large garlic cloves, minced
-3/4 teaspoon crushed red pepper flakes, plus more to taste
-1 small can tomato paste
-2 cans diced fire roasted tomatoes, in juice
-2 cups dry white wine
-4 cups chicken broth
-1 teaspoon dried basil
-Salt & Pepper
– Mixed seafood (mussels, shrimp, calamari, rockfish)
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
- Add the garlic and pepper flakes and saute 2 minutes.
- Stir in the tomato paste. Add tomatoes, wine and chicken stock. Season with salt, pepper and basil. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp, calamari and fish. Simmer gently until the fish and shrimp are just cooked through, and the mussles are completely open, stirring gently, about 5 minutes longer.
- Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
Chips can make or break a meal. We all know everyone fills up on chips before they even get to the main entree. So why waste the calories on fattening, unsatisfying chips? T.W.O. Has the perfect recipe for you to “wow” you guests on the next taco night! Grab you salsa and guacamole because these homemade chips are sure to be a crowd pleaser!!
-1 package corn tortilla chips
– 2 tablespoon olive oil
– 2 tablespoon cayenne pepper
1. Preheat oven to 400
2. Cut tortillas into triangles. Place on a foil lined baking sheet.
3. Brush with olive oil and season with cayenne pepper and salt.
4. Place in the oven for about 15-20 minutes. The “chips” will become brown, but don’t over cook.
5. Remove from oven and let cool for 10 minutes. They will harden as they cool, but serve warm for bet results.
Tired of chicken in your Chinese salad? T.W.O. was too! So we decided to add shrimp AND rice noodles to mix the tradition recipe up! This salad is so easy to make and is great for a summer time dinner – it’s so refreshing, hearty and will make you want seconds!
Chinese Shrimp Salad
- 1 lb Fresh tiger prawns, cleaned and deveined
- 1 Head of Napa cabbage
- 1 ½ cups of Julienne Carrots
- 2 Mandarin oranges, peeled
- ½ Green onions, chopped
- ½ cup Cilantro, chopped
- 2 cups of Snap Peas
- 2 cups of thin Rice Noodles
- ¼ cup of Lemon juice
- 4 Tablespoons of Sriracha sauce
- ¼ cup of Rice Vinegar
- Garlic Powder
- Salt and Pepper
- Olive Oil
- ¼ cup Trader Joe’s Island Marinade
- ¼ cup Rice Vinegar
- 1 teaspoon Soy Sauce, reduced-sodium
- Salt & Pepper
- In a bowl, marinade the prawns with lemon juice, salt, pepper, garlic powder and Sriracha sauce. Place in refrigerator for 30 minutes.
- Cut up cabbage and add into a large bowl. Toss in carrots, oranges, green onions, and cilantro. Set aside.
- Bring a pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let sit for 10 minutes. Once the noodles are cooked, drain and add rice vinegar. Toss into salad.
- For the dressing, mix all the ingredients together. Toss in with salad mixture.
- Sauté shrimp in a skillet with olive oil. Cook shrimp over medium heat for about 5 minutes. Add in the snap peas and cook until shrimp is done.
- Plate salad and top with shrimp.