Skip to main content

Unforgettable Food Experiences

Someone just asked me about unforgettable food experiences. My head is reeling as I struggle to answer. 

Wow. There are so many. One thing they all have in common: it's not just about the food. It's about the experience. The atmosphere, location, and company are seared in my brain, augmenting the memory of the meal or food experience. Would love to hear if it's the same for you... 

Sorry for not having any of my own photos of these spots. I do actually have photos, but these trips and memories were pre-digital cameras for me. All of my shots on are slide film. I have listed the links to the sites where these photos were originally posted. One of these days I'll scan all of my slides.

http://travelbackgrounds.com/city-afloat-handelskade-willemstad-curacao-desktop-wallpaper/
Drinking lemonade under an umbrella on the Willemstad waterfront on the island of Curaçao. The pastel-colored buildings reminded me of Easter eggs. And the three of us huddled under the umbrella that was providing a small circle of shade as the sun battered the rest of the walkway. Was it the best lemonade I've ever tasted? I don't know. Probably not. It was certainly the most memorable. Jake had just gotten me a ring - a deep blue sapphire that looked like the water we'd been diving in all week. When he walked to the counter to get our drinks, our friend Shannon whispered to me, "Is that an engagement ring?!" I don't know, I almost wailed. I sipped my lemonade, admiring my new jewelry, confused and giddy. Turns out it was my engagement ring. I will never forget that lemonade.

http://www.awesomeislands.com/2011/05/aeolian-islands.html
I had rented a room on a farm on the island of Lipari (off the coast of Sicily). Each morning the family left me a basket of eggs and fresh vegetables. And one day - at 3am - they invited me to watch them make and jar their tomato sauce for the year. When it was all finished, just as the sun was coming up, we simmered fresh eggs in their tomato sauce with slices of huge garlic cloves, sprinkled it all with sea salt and topped it with some fresh basil. We ate it all with bread just out of the wood-burning oven in the field.

http://www.costasmeralda.cc/en/camping-costa-smeralda.html
I was snuggled in a sleeping bag against a hard granite boulder overlooking the turquoise water of Costa Smeralda on the island of Sardegna. My friend Kristin and I were watching the sunset, eating a local Pecorino cheese on flour-dusted bread that we tore off in chunks. We handed a bottle of Vermentino di Gallura back and forth. And for dessert: the smallest, but sweetest, strawberries I've ever tasted. What a way to celebrate my 23rd birthday.

What are some of your unforgettable food experiences? Comment below, or email me at constantmotioncamilla [at] gmail [dot] com. 

Comments

  1. Yes, indeed. Those are truly some spectacular culinary memories. You are a great story teller I would love for you to post more about each of these trips!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce