Our Top 50 Restaurants, or so
Plus some of our Favourite Recipes
As Jubilados (Spanish for retirees) and foodies part of our global experience is to discover the best restaurants in places we visit
“In cod we trust”
What did Magellan and I eat a lot of in Norway?
Norwegian…
Norwegian…
Spices
“I ran down to your place this morning and stole juniper berries…
Ryokan Mommy
Pumpkins. Mushrooms. Persimmons. Mmmm...
Late autumn ripens…
Late autumn ripens…
A Norwegian National Treasure
When people ask, “How was the food in Norway?” they often…
The Michelangelo of Sweets
Have you been watching the Netflix series Chef’s Table?
Did…
Did…
Yukon 1: Dawson City
It was Ruth Ann’s idea for our annual holiday. “I want to…
Why are you going?
“Where are you going next?” A common Q&A among jubilados…
Fideuà: Spain in a Bowl
Are you a pasta fanatic or rice aficionado?
Either way, here’s…
Either way, here’s…
Buddha’s Hand
I can’t remember seeing a Buddha’s Hand when we were in Bhutan.…
For Alice: Merry Christmas, Happy Birthday, Thanks
In this season, in the silence of night, who among us doesn’t…
Backbone—Hell Yes!
It takes backbone to sue the Trump Administration.
Especially…
Especially…
Albarracín: Ages of Solitude in Stone
Evening rose. Carmine crimson. A duality of colours, our twofold…
Fuego/Fogo/Fire in My Heart
Kindling
Jan 12, New Zealand
so... as to our annual holiday...…
Jan 12, New Zealand
so... as to our annual holiday...…
Shell Bean Soup with Pasta & Rosemary
Every September since 1995, we’ve been making a shell bean…
Cooking Fig-Peckers with the Duchess
The first dish cited in our Insight guide to Sicily is Sarde…
The Gage: A Legend by Any Measure
There’s something about Texas, especially West Texas.
I…
I…
Rhubarb: The Quintessential Sign of Spring
Don’t you love rhubarb?
Growing up on the prairies, rhubarb…
Growing up on the prairies, rhubarb…
Our Favourite Tastes of Sicily
“I can still taste the simple, pistachio pasta we ate,” was…
Hike #1 to Tudes: Leave Your Lunch at Home
One of the joys of hiking in Europe compared to most anywhere…
Mugaritz: “Sensory Logic of the Gastronomic Brain”
I knew that Sunday, as we parked the car overlooking a hay field…
Wine Country Character
Years ago when people thought only les vins français were worth…
Another Reason we Love our Birth Province
About three-o-clock every afternoon these days when Vancouver’s…
Dumping Milford Sound from our Bucket List
“Did you like Milford Sound?”
That’s the first question…
That’s the first question…
Ispahan Sablés, Humbled
As 2017 draws to a close, I think the best dessert I ate this…
A Lump of Coal for Christmas
If you think of the Grand Staircase-Escalante National Monument…
What are the Odds?
“It’s hidden under this vase,” said the young man, pulling…
Still Life in “The Heart of the Death Coast”
Have you heard about the Costa da Morte on the Galician coast…
Compartir: a Restaurant Worth Sharing
El Bulli. Perhaps the world’s most famous restaurant. When…
Rocky’s Corn
Sinking my teeth into a cob of plump, sweet corn the day it’s…
Gazpacho Slow & Fast
"De gazpacho no hay empacho."
Translation: “You can never…
Translation: “You can never…