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5 Tricks to Healthy Restaurant Dining

by Katie Haarala

As you are sitting at the stoplight on your way home from work, you notice a new Italian restaurant to your right, wafting all of it’s basil, fresh tomato, and olive oil scents into your car window. Further down the road, the American style joint to your left stimulates your drool glands as you envision yourself diving into a meal of burger, french fries, and a strawberry shake.  Up ahead, a gauntlet of fast food chains line the road, each one beckoning you to stop for 44 oz. of a slurry frozen beverage (and hey, it’s only $0.89!), or a warm apple pie for $1.

Our society is bombarded with the idea of food continuously. If were are caught unaware, and our hunger hormones are begging us, no, demanding us to eat; chances are we are going to take the Golden Arches up on its Dollar Menu delicacies. 

When we do decide to enter a restaurant for a bit to eat, it is important to remember to reduce the calorie content and increase the health content of our meals. Being proactive helps make our meals as healthy as possible. The following tips can make a big difference.

1. Beware of saucy sauces: Tips to avoid the higher calorie dishes

Whenever we scour a menu, we can pick out words that are noting the menu item is higher in calories, meaning we should try to choose a more waist and heart friendly option. Words such as fried, au gratin, crispy, pan-fried, sautéed, creamy, or stuffed are terms used to describe high fat, high calorie dishes.  Describing words such as steamed, baked, grilled, poached, or roasted are terms used for lower calories dishes. If it comes down to it, and you would like to try the “grilled chicken and pasta tossed in creamy, velvety, melt in your mouth, Alfredo sauce; ask the server (let’s call him Charles) to, “Bring the sassy-saucy-sauce on the side, please, so I do not disrupt my figure!”

2. Welcome the water (with lemon! Voila!)

Often we can find a large portion of the caloric content of an overall restaurant meal stemming from those found in our beverages.  In a 16 oz. portion of Coca-Cola ®, you find about 11.5 teaspoons of sugar and 200 calories. In a 16 oz. of Mountain Dew, you will consume over 14 teaspoons of sugar and 220 calories.  If you are a typical consumer, when Charles offers you that refill, you will  gladly accept not understanding the amount of sugar and calories consumed from this small beverage alone! Therefore, it is best to choose plain water and add a lemon for a burst of flavor. Adding lemon to your water is also believed to aid in digestive processes.

3. Become the best of friends with the “doggie bag”

The portions at many restaurants are nothing less that gargantuan, providing us with another reason to rely on our willpower to not eat the entire portion in one sitting.  If you find yourself lingering, chatting, and taking in the ambience of the restaurant, you will find the last bites that you were going to save for lunch tomorrow, even more tempting. Your best bet it to ask Charles to bring out a box right when you receive your meal to ensure you actually do have lunch tomorrow.

4. Sensible Side Salads

Most menu items boast that they come with a side of fries, sour cream and cheese topped mashed potatoes, or butter laden biscuits.  As tempting as those high carbohydrate and high fat options may be when you sit down in the restaurant and are starving, your best bet is to ask Charles if they have side salads instead. Ask for the dressing to be placed on the side so that you can dip the lettuce leaves or lightly spread it atop the greens. 

5. Enjoy yourself!

The last tip is for you to remind you to enjoy yourself! Going out to a restaurant for a meal should be fun as it allows casual conversation and great food! The trick is just to keep these tips in the back of your mind so you do not end up leaving the restaurant with the belt unbuckled and your button undone. The point it to leaving feeling nourished, satisfied, and socially satiated. 

Food is delicious, can make for entertaining times, and should always be used as a tool for nourishment.  Keep these tips in mind next time you venture out to a restaurant with your friends or family so that you can eat deliciously and intelligently!

Katie

Get more Health & Wellness advice by Clicking Here.

About Katie

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

Keep Vashon Weird

“Keep Vashon Weird” 

Considering Vashon is a small island in the Puget Sound south of Seattle and considering this was the bumper sticker attached to a beat to crap Subaru I saw on the Washington State Ferry, I thought, “That’s pretty funny.” But if really friendly people and over the top service is weird, I’m all for it.

My daughter and I were up visiting family and friends in the Seattle area and decided a day trip to this little Island would be cool. 

Okay, lane jump. I love it when I kind of think I know where I’m going, end up someplace completely unexpected, and have an outstanding experience. After driving aimlessly for several hours, we were famished. We stumbled upon the coolest little restaurant and one of the best Reuben’s ever. That’s saying a lot, considering that just happens to be my favorite sandwich!

 “The Hardware Store Restaurant” was enough of a curiosity for my growling gut to convince me to pull over. As it turns out, the place is housed in the oldest commercial building on the Island – 121 years old to be exact. They were still hoppin’ at 1:30pm on a Wednesday, and there weren’t any tables available, so the hostess asked if we would we sit at the counter. Generally, I only like counters with full bars behind them, but this was the fishbowl cook-in where the Chef took center stage, so we bellied up and watched the action. 

Bill, the Chef, was jammin’ behind the line. Grill, flat top, Hobart, fryers and sauté. He executed with flare shouting “gotta’ love that.”  One cup of killa’ clam chowda to share, an Iconic Island Burger, and that Reuben I mentioned; and we were well satiated.

I threw him a thumbs up, and he sauntered over. We talked about food, into the Soup and the radio show.  He offered to buy us dinner, but alas, we had to head back.  What a nice guy!

Before we left the counter, a friend of the restaurant came by to say hello and welcome us.  I asked if there was a nice beach near there and he said, “Meet me at the gas station about a mile up the road and I’ll show you in person.” 

This is a friendly place, so we followed his directions. He took us to a little known spot where a 1930’s red ranger bicycle sat about 7 feet up in a tree.  He took a picture for us and then led us to a beautiful beach just minutes from our ferry. 

His name is Dick and he gave us a hug before he left and promised to keep in touch.  I hope he’s reading this now.

Thank you to Bill & Dick for your kindness and if people like the folks at The Hardware Store Restaurant are what “Keeps Vashon Weird,” I’m gonna’ buy myself a bumper sticker!

Chef Michael DeMaria’s Tomato Gazpacho with Grilled Prawns

In addition to being one of the best known and most respected chefs in Arizona, Michael DeMaria is a great all around guy. We sat with him and chatted in his restaurant for several hours and the time flew. He is a great business man and an avid fly fisherman. We knew we hit it off when he showed us his fishing pics and we recognized Pagosa Springs, Colorado. His new restaurant in Scottsdale is Heirloom and this is his Heirloom Tomato Gazpacho with Grilled Prawns.

Ingredients

  • Heirloom Tomatoes – 3.5 lbs
  • Cucumbers (peeled) – 1 lb
  • Yellow onion (dice) – .75 lb
  • Garlic (peeled) – 3 ea cloves
  • Cilantro – 1 head
  • Lemon zest – 2 lemons
  • Lemon juice – 2 lemons
  • Salt & Pepper – To Taste
  • E.V.O.O. – ½ cup
  • Sparkling Water (Soda water) – 1 cup

Using a blender or stick blender, puree all ingredients except EVOO and Sparkling water until smooth.  Once all ingredients are blended, slowly add the EVOO to emulsify it into the soup.  Repeat with the Sparkling water.  Adjust seasoning as necessary with salt, pepper, &/or lemon juice

Grilled Prawns

2 each U-10 shrimp (Mexican white, Mexican brown). Brush shrimp with blend oil and season both sides with salt and pepper. Place on grill/broiler. Cook for about 2-3 minutes on each side until the shrimps flesh is no longer translucent.

Soup Garnish

  • Red onion (small dice) ¼ cup
  • Heirloom tomato (small dice) ¼ cup
  • Cucumber (peeled, small dice) ¼ cup
  • Green Bell peppers (small dice) ¼ cup
  • Grilled prawns (diced) 2 ea

Mix even amount of all ingredients together in small bowl and season with salt, pepper, and a little lemon juice.  Place on top of soup for garnish.

 Click Here for More Soups of the Week

About Michael DeMaria

Michael DeMaria is one of the most respected Chefs in the Valley of the Sun. Some highlights of his carrier include a 3-year Apprenticeship Program: “School of Hard Knocks” 5-Star Arizona Biltmore Resort, Phoenix, Ariz., 1978; 12 years with Westin Hotels, 1981; Line Cooking, Banquet Cooking, Sous Cheffing; a stint at the California Culinary Academy, San Francisco, Calif. as Chef Instructor, 1989; working as Chef Garde Manger/Bangquet at the  San Francisco Ritz-Carlton, San Francisco, Calif, 1991; opening the renowned Lon’s at the Hermosa Inn, Paradise Valley, Ariz. as Executive Chef, 1993; Executive Chef at the Royal Palms Resort, Phoenix, Ariz., 1996; Owner of Michael’s at the Citadel, Scottsdale, Ariz., 1997-2007, M Catering, Phoenix, Ariz., 2001- present and his newest venture – Heirloom, An American Restaurant, Scottsdale, Ariz., 2009. Click here to learn more.

 

Trattoria Armandino, Praiano: The Amalfi Coast

by Peggy Markel

Colors can be seen at night by a full Amalfitana moon. Off to the nearby village of Praiano, suspended between the mountains and the sea, our mouths water as we approach a dimly lit piazza by the small sea port surrounded by cliffs. Colored boats and nets line the shore as old men, looking more like crustaceans than humans, sit around tables playing cards, listening to the sea. They are waiting for calm when they will jump in their boats and paddle out for the catch.

A boy of about eight rides his bicycle, a bit too big for him, around and around the piazza dodging everything in sight. It’s a night for cats. Some friends and I thought we would prowl around as well, for che c’e c’e. “What there is, there is.”

Before we sit down, we talk with Armandino, a serious man, a bit shy, but ‘molto simpatico.’ He owns one of only two small trattorias in the square. From behind the bar, he tells us that he has just prepared an excellent squid sauce–very fresh–and that we should take a walk and come back in 10 minutes.

We decided to follow a railed walkway around the rocky coast of the village. It leads to an African style disco-tech that has a plexiglass dance floor, through which one can see fish swimming around below. Unfortunately, it is the “off-season” so we did not have the opportunity to dance the evening away, suspended over the ocean. It was just as well since my companions, Laura, Sergio, Giocondo, and I were ready for dinner.

Back at Armandino’s, we sat down outside to a very simple table he had just covered in crisp white linen, set with glasses and a bottle of local wine. It was Furore, named for and produced from the next village. It was a light, dry, fruity wine–perfect for our meal. It was a treat courtesy of Giocondo, our host, who was born there.

While we feasted on coral-colored squid in a tasty stew of its own juice over tubetti, Giocondo told us a story from when he was a little boy. Furore is a vertical village, where the home-life is nestled safely between the bustling shore line below and the vineyards above. Everyday, his father and brothers went out in the boats to fish. He would cry, “Let me go!” and his father would say, “No Giocondo, not today.” But Giocondo would cry and cry until his mother finally said, “Let him go.” So, off he would go.

Inevitably, the lull of the boat would put him to sleep. This was not so bad, but the problem was that once he fell asleep his brothers would have to carry him up 200 stairs to the house! Everyday he cried, “Let me go!” and his father would say, “No Giocondo, not today,” but somehow, his mother found a way to convince her husband to let Giocondo go. Everyday Giocondo was lulled to sleep by the rocking of the boat and had to be carried up the 200 steps to the house by one of his brothers.

We laughed about many things between sips of Furore, and bites of our second plate of freshly grilled anchovies and more squid. The night was magic, the waves and moon setting the ambiance of the piazza. We ate the acciughe with our hands, eating their flesh right off the small bones and tossing them to the cats, which held court around our table just waiting for something to drop. Perhaps some boney morsel would fall their way. Something had happened to one of the cats and her top lip was missing, which gave her the strangest, almost Cheshire-like expression.

Armandino fed us fresh melon and torta for dessert, which was an experience equal to the magic of the night. It was moist, flavorful and so deliciously honest that I asked for the recipe. Armadino’s wife, Filomina, humbly came to the door and told us, blushing, in a soft voice, how she had done it. It was Pasticciotto; a traditional dessert of the region (borrowed from the Pugliese) with black cherries and custard.

Recipe for Pasticciotto Napoletano: Pastry Cream Pie with Black Cherries

Per la frolla:
(a sweet crust)

  • 3 1/2 c flour (use 3 and the other half if needed)
  • 1/2 c of butter
  • 1/2 c of sugar
  • 3 egg yolks
  • 1 t of baking powder

Per la crema:
(the pastry cream)

  • 1 pint of milk
  • 3 egg yolks
  • 3/4 c of sugar
  • 2 T of cornstarch
  • 1/2 stick of vanilla (or 1 t vanilla extract)
  • 1 jar amerene (black cherries in syrup)
  • powdered sugar to dust

Mix together all ingredients for the pasta frolla and put in the fridge for an hour. Prepare the cream, putting milk to simmer with the vanilla. In a sauce pan, mix egg yolks and sugar together, add cornstarch, as well as warm, simmered vanilla milk. Put this on a low flame and keep stirring until it starts to bubble. After a minute or two, turn off the fire and let it cool. Take out the frolla and roll 3/4 of it to a thin crust, 12 inches around, or whatever size pie plate you choose. Fill it with the strained cherries on bottom, covering with the pastry cream. Cover pie with left-over frolla, rolling it out thin to fit on top. Bake in the oven for 45 minutes at 350F, until the top becomes golden. When cool, sprinkle with powdered sugar.

As if dessert wasn’t enough, Armandino gave us a special digestivo made from wild laurel. Its herbaceous quality was subtle, yet soulfully satisfying, enough depth to cap off a somewhat rustic night in the open air.

Another walk in the moonlight. We were so sated, we had no need for conversation. We listened to the sound of the sea and gazed at the moon’s reflection on the water.

I couldn’t help but picture Giocondo, this content little boy, slung over his brother’s shoulder, dreaming of fishing on his father’s boat.

 

About Peggy Markel

Peggy Markel is the Owner and Operator of Peggy Markel’s Culinary Adventures. In 1993, she started The Ligurian School of Poetic Cooking (1993–2000), with Angelo Cabani, master chef and proprietor of Locanda Miranda in Tellaro, a small village on the Italian Riviera. For the past 17 years Peggy has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. “For me, a connection to real food is a connection to life.” Peggy’s journeys help people explore the cuisines of Tuscany, Sicily, Morocco, Almafi, and India.

Capistrano’s Featured Bread: Brioche

by Emily King

bri·oche (br-ôsh, – sh) n. A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun. 

A running joke among culinary students taking Baking and Pastry 101 is that above all, you must anticipate your cravings. You might be ready for a cinnamon roll, sticky bun, or fresh slice of brioche on Monday, but that dough isn’t going to be ready for you until Tuesday.

For anyone who has ever made quick breads and simple yeast breads, it may come as a surprise that certain bread dough, like brioche, needs more than a few hours to properly rise.  To put it simply:  not all dough is created equal—and it’s a good thing!

Unlike the Julien Baguette discussed in a previous article, brioche is rich, dense bread with a soft crust and tender crumb. It has a buttery flavor and is perfect for slicing and toasting for canapés or croutons. It is eaten all over the world as a breakfast-bread, though a more savory version of the dough is used as a casing for pate.

The difference in texture is accounted for by the addition of butter, sugar, and eggs to the mixture. It is also important to note that all purpose flour is used instead of bread flour. This is because all purpose flour has a lower gluten (protein that exists in wheat flour and causes bread to become elastic when kneaded) than bread flour. The lower gluten content causes the final product to be softer and more apt to crumble and dissolve in your mouth.

The butter, sugar, and egg-laden dough that constitutes brioche, is called enriched yeast dough. First, the sugar, yeast, flour, egg, salt and water are kneaded together to develop the gluten.  Next, after about 20 minutes, the butter is added to the mixture. Since butter disrupts the development of the gluten that gives the bread its structure, adding it too early or working it into the dough too long ruins the final product.

The dough then goes through two fermentations; first, the dough is fermented at room temperature until it doubles in size, is punched down, re-covered, and refrigerated over night to retard the fermentation process. Refrigeration also makes the sticky dough easier to handle.  After literally “chilling out,” the dough is portioned and shaped into rolls or placed in greased, Pullman loaf-pans and then allowed to undergo a second fermentation (proofing) until it has doubled in size again. The dough is then ready to be baked…and enjoyed…finally.

Fortunately, for impatient types who aren’t willing to wait until Tuesday, bakeries like our sponsor Capistrano’s are busy anticipating your cravings. Their brioche bun is a must for anyone who wants rich, sweet, egg bun. In the true French style it is a soft, sweet dough with a thin flaky crust. It’s great for burgers and sandwiches that need a little sweetness for the finishing touch. Your pork and ham sandwich recipes were made for this bun. It also compliments a plain burger perfectly. Try it today!

Visit Capistrano’s Wholesale Bakery online by clicking here.

Click Here to read more Breakin’ Bread Features

Or, in Arizona, Capistrano’s artisan breads are available at Vincent’s Saturday Market on Camelback when it is open, at Holsum Outlets, and now at Luci’s Healthy Marketplace. Here are the locations.

  • Apache Junction – 10107 E. Apache Trail
  • Casa Grande – 823 N. Pinal
  • Chandler – 7275 W. Detroit
  • Peoria – 9210 W. Peoria
  • Tucson – 2801 S. 4th Avenue
  • Luci’s Healthy Marketplace -1590 East Bethany Home Road, Phoenix

 

 

 

Travel Journal: New Zealand

Words and Photos by David Lee

Strange to say, but our trip to New Zealand was really on a bit of a whim. After nearly six months living and traveling in Asia, we wanted our next big trip to be special but relatively easy (few language barriers, predictable food, etc). We knew that I would be traveling on business in Australia and New Zealand but did not know which. We were all set for Australia but had not researched New Zealand very much, so when the decision came, we were in a rush to make plans. The good news about NZ is it is hard to go wrong. The bad news is that there is so much to see that making choices can be devastatingly difficult.

 

 

Auckland
Because my business trip ended on a Monday in Auckland, we spent three days in the city over a weekend. Called the “City of Sails” it reminded us a lot of Seattle, where were living when we got married, so we felt very at home.

Sammie was still quite young, so we needed to make sure she had a good experience. She loves animals, so on the Saturday, we visited the Kelly Tarlton Antarctic Adventure. It was a small, specialized aquarium with a lot of charm. Sammie enjoyed the Antarctic Adventure ride through the penguin tank and glass encased tunnel where sharks, mantas, eels and other fish swim all around as you walk through it. We had fun watching the divers feed the fish. I particularly enjoyed the historical recreation of Captain Robert Falcon Scott’s Antarctic outpost.

Later, we sat out and had drinks on Viaduct Harbor which is the ubiquitous central development along the water where tourists are sent to keep them away from true local culture. All cities seem to have them now, and this was a pretty nice one and a least we were not familiar with the chain restaurants.

But, Heidi was not going to be in the “City of Sails” without at least being on a boat. She spotted a small sailboat along the docks where a group of men were having a Bar-BQ. Turning up her charm she walked down and asked if she could come aboard. They happily complied handing her a beer. About thirty minutes later, she casually asked if her husband (the worried looking fellow up at the cafe) and daughter (the girl in pigtails playing with the stuffed turtle) could join them. Surprisingly, they were enthusiastic about it. Turns out, they all worked for a local yacht making company, and the owner of the boat was on his bachelor party. They were not, at this point, getting too wild, just casually drinking beers. They were illegally docked, and eventually the police asked them to move the boat. This pissed them off, but thrilled us, as we got a free tour of the harbor. Once they found a new place to dock,  they set off to hit the bars and other fine institutions of Auckland. It was at this point that we left them to enjoy. We have to say that they were a good group of guys.

On Sunday, we caught a fast ferry to Waiheke which is a small island about forty-five minutes off Auckland. There is not much to do there which is the charm. One could, perhaps, visit a vineyard or go on a bike ride, but we chose just to spend a day at the beach. We simply hung out looked at the horizon and played on the sand. The amazing thing about the island is the difference in the environment. While Auckland felt like the Pacific Northwest, Waiheke seemed more tropical. An afternoon there was almost like a nice day in the Caribbean, according to Heidi. We remained until sunset eating bread, cheese, and salami and sampling local wine. A great, relaxing day trip.

Wanaka and Hawea
We flew to the South Island the next day, passed through Queenstown for a night, and headed out to Wanaka where we stayed at the Wanaka Homestead. The Homestead is a small lodge with two large cottages run by a very friendly. It is not as rustic as we would have imagined, just off the two lane highway, but it was clean and well run with good service. We stayed for five days which was probably not regular for them as we saw the guest list turnover several times during our stay.

We choose Wanaka because it is a bit off the beaten path, but it became clear that it was quickly becoming the beaten path and for good reason. The area is simply stunning. One will never run out of nature here. April is just the beginning of autumn in New Zealand, and the leaves were beginning to turn. The days were warm with chilly nights, a perfect escape from the constant heat and humidity of Singapore.

The first day out, Heidi was determined to go fishing. I am not a fisherman by any means, but she grew up with it. She had waited patiently for ten years for an opportunity, so what the heck. At the suggestion of our inn keepers, we set up a guided trip with Harry Urquardt.

Harry is bit of a local celebrity and a real taste of New Zealand flavor. As far as we could tell, his life consisted of fishing and reading James Michener novels. Having never left New Zealand, he knew a lot about the world abroad. On our last day at the airport, I bought a magazine with an article about land development in the area. Harry’s picture was in it, and he was quoted. Turns out that his family is loaded. We are not sure if Harry benefited from the sale of family land, but it would be a hell of a story if he was. As it was, his fishing strategy netted us nine catches in three hours on the neighboring lake Hawea. The largest was Heidi’s at three pounds. Fishing with Harry is definitely a recommended experience.

West Coast Drive
On the third day in Wanaka the weather turned dark and cloudy, so we hopped into the rented Lee-family-vehicle and headed west toward the coast. This led us directly into the rain storm. The rains were heavy to say the least and waterfalls off the mountains were spilling directly onto the road in some places. At one point, we stopped and counted fourteen waterfalls coming of one section of hillside. We took a picture but could only get about half in the frame.

It was a good drive in spite of or even because of the rain. After getting over the mountain pass, the topography became rain forest. We made it all the way to Haas which is a little beach community on the coast. Had we continued for another two hours, we would have made it to Fox Glacier. But a trip to New Zealand can be full of “could’ve gones” as there is just so much to see. As it was, Sammie was tired of the car, and we were all hungry so we stopped in Haas at a little airfield cafe for a late lunch. There we met up with a large elk that apparently lived in a paddock there. We also met a family from Australia that had a girl Sammie’s age. When we turned around from the lunch counter, Sammie was sitting at the family’s table. We had acquired travel companions for the rest of the afternoon.  

On the advice of our new friends (a woman traveling with her ex-husband’s parents, very odd), we stopped at the Blue Pools. It had stopped raining but the rising water must have changed something since we saw no pools and they were certainly not blue. The park had a nice little nature walk that lead us across a suspension bridge. Heidi did not like the swinging, but Sammie was keen to run across at full speed

Queenstown and Glenorchy

We flew to Queenstown on the first day out of Auckland and spent only one night. Unfortunately, the weather was not particularly good, so when we toured the town it did not give a very good first impression on this cloudy, wet day. A fair amount of congestion for a small town and a lot of construction made the town seem even less appealing.

Fortunately, we made another visit through on our last day and got a completely different impression. We had decided to travel back from Wanaka and make our way to see Glenorchy. This is an easy two hour trip but what we saw in that few hours was something to remember.

This is the point in the narrative where I take the easy way out and say that the South Island of New Zealand is not a place that can be described. It must be seen. We took over 200 pictures during the week and none of them seems satisfactory. There is a view at every turn of the road and this particular drive was among the best we have ever been experienced.

The drive from Wanaka took us over the ridge above Queenstown and then north to Glenorchy where many of the most spectacular scenes from Lord of the Rings were shot. We had lunch in Glenorchy and met up with some folks who had been in our lodge in Wanaka. As it turned out, they had worked on charter boats in the Caribbean just as Heidi had and knew many of the same people and ports of call. Add this to the lady in the barber shop from Glendale, Arizona and the Kiwi motorcyclist who had been to Spokane, and we find opportunity to invoke the “small world” cliché.

We left that same day from Queenstown airport to Auckland where we split again, Heidi and Sammie back to Singapore and me to Shanghai on more business trips. Since our time there, we have had a number of friends move to NZ. We look forward to visiting them and exploring more of this land as we know that we did not event touch the beauty of it.

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