There's an old-fashioned tradition which dictates that, if you cook something especially fragrant while preparing Turkish cuisine, you must share it with your neighbours. After all, you never know who might be particularly roused by your aromatic fare. Perhaps there is an expectant mother who has a craving or an elderly person who isn't able to easily visit their favourite cafe.

There's a second part to this tradition. If you are so fortunate to receive a sample of your neighbour's cooking, you must return the cleaned plate with some cooking of your own. It's simply poor form to return a dish empty!

I first heard about this cozy custom from Aysin, my cooking teacher in Istanbul. Under her tutelage, I learned more about Turkish culture and cuisine than I thought possible - and we did it all as a virtual experience, cooking side by side even though we're half a world away.

An oral history of Irish coffee usually begins in Foynes, a small community in western Ireland. But in actuality, the legend of this popular cocktail wraps around the world, from Dublin to the Marshall Islands. And a travel writer plays a starring role! 

This boozy, creamy drink first gained popularity after it was served by Irish chef Joe Sheridan at Foynes Airbase, likely in 1943. It was offered up as a bracing concoction for passengers whose flight was forced to turn back due to poor winter weather and they promptly fell in love with the combination of coffee, whiskey, sugar, and cream. However, it was travel writer Stanton Delaplane who popularized it in 1952 when he brought the recipe home to San Francisco. 

(Let's all take a moment to appreciate how fitting it is that someone whose last name is "Delaplane" choose a career as a travel writer. Marvelous.)

Stan convinced his friend Jack Koeppler, owner of San Francisco's Buena Vista cafe, that the drink would be a hit. Or, depending on who you believe, Jack approached Stan and tasked him with the job of recreating the Irish drink that was slowly getting a word-of-mouth reputation. According to official lore, since they couldn't figure out how to to properly add the cream, they offered Joe Sheridan a job and the chef immigrated to San Francisco in 1952. Problem solved!

Alas, there may be more to the story. In a Time Magazine interview with Joe in 1955, he stated that he immigrated through Canada and Hawaii before settling in San Francisco by coincidence, where he found work in an all night dinner called Tiny's Waffle Shop (now closed). Like many travel legends, it seems like this story has some tall tales.

There’s nothing like the sound of the waves, the smell of salt spray, and proverbial long walks on the beach to make you realize just how much you love oceanside travel. The tiny town of Ogunquit, home to less than 900 people, stands out as one of my favourite seaside escapes in southern Maine. I promise it will check every box on your cozy wish list, but this is no place to simply be idle. There are plenty of things to do in Ogunquit, Maine to fill a long weekend - or maybe even an entire week.

​These are some of my absolute favourite places to stay, spots to eats, and things to do in the Ogunquit area.

If there's one thing that travel has taught me, it's that every country seems to have their own special chocolate concoction and Brazil is no exception. Brigadeiros are best described as a Brazilian bon-bon. These soft, truffle-like delights are incredibly easy to make (cocoa and sweetened condensed milk are the star ingredients) and you can easily customize them according to your own tastes. This Brazilian chocolate brigadeiro recipe is the perfect way to inject a little travel coziness into your day, even if you can't exactly fly to Rio!

I used to think travel bloggers were really dedicated to their craft... that was, until I stepped into the shoes of food and recipe bloggers for an afternoon.

What I thought would be a simple photography challenge of capturing some pretty cookies ended up as an exhausting, sweaty affair - and that was just the effort it took to scrub my kitchen to get it photo ready! For those of you who do this everyday, I tip my hat to you. It takes extraordinary effort and skill. Meanwhile, I think I'll stick to my day job of chatting about travel but there's no way I'm letting all those photos go to waste so I'm going to borrow one more page from my foodie friends and share the recipe and process here.

These travel-inspired Black Forest cookies have THREE kinds of chocolate in them, are filled with moist cherries, are super easy to make (at least, they are when you don't have to photograph them,) and they're perfect for festive occasions like Valentine's Day or Christmas. 

To be clear, I didn't invent these cookies. All credit goes to Beth at The First Year blog. Please check out her site to see her original notes and the gorgeous photos that originally inspired me.

What’s your lockdown libation of choice?

In my pre-pandemic life, I often kept things simple -- and alcohol free. My tipple of choice was a mix of cranberry juice and ginger ale. A pretty, refreshing blend, it never failed to remind me of travel. After all, ginger ale is this queasy girl’s best friend! But these days, there’s just something about, well, EVERYTHING that has me reaching for a stronger beverage to imbibe. Drowning sorrows and remembering simpler times? I can get behind that.

I’m craving something tangy, herbaceous, and travel-y. The mix of gin, lemon, and elderflower I had at Sydney’s New South Wales Art Gallery the night I heard Rolling Stone writer Toby Creswell speak about the origins of American rock and roll comes to mind.  Or perhaps I’m really hankering after a generic frothy blender concoction like the one I sipped in a Bangkok infinity pool, where the overpriced slush diluted my fears of ice and waterborne diseases. Heck, maybe a classic Sex And The City-style cosmopolitan would do the trick, so long as I call it a quaran-tini. Ginger ale just doesn’t cut it anymore. And I’m not the only one who feels this way!

"Are you open?" It was nearly three in the afternoon, far too late for lunch and way too early for dinner. But I was starving. Starving! And the small, unassuming Italian restaurant which I had passed earlier in the day suddenly felt like just the ticket. 

The older waitress shook her head emphatically from side to side. I pushed aside a micro-flash of confusion then nimbly skipped over the threshold. This was Bulgaria, where shaking your head "no" is actually a gesture for "yes", and catching on was easier said than done. Once inside, I was greeted by the mouthwatering smell of cinnamon, so bright and vibrant that I could only conclude that the restaurant was using its pizza ovens to make baked goods during their downtime. 

The staff of Sofia's Restaurant Balito (ul. "Pozitano" 50, 1303 Pette Kyosheta) laughed when I inquired about what they were baking. I was smelling an air freshener! Perhaps I was more hungry than I realized or Bulgaria must make the best commercial scents in the world. Either way, I couldn't shake my craving, even after several courses of savory Italian delicacies. I knew I had to find the best apple pie in Sofia. 

On my first visit to Milan, I changed trains and spent my last precious lira (yep, it was a long time ago) on a soggy train station sandwich that was decidedly not good. I was unimpressed - and hungry.

One my second visit to Milan, I once again changed trains and spent way too many Euros on Burger King. Yes, BURGER KING. My least favourite fast food - and the last thing you want to eat in Italy.

But on my third visit to Milan, oh let me tell you about the third visit. It was filled with gelato so luscious it was downright profane. And dough. Soft, fluffy dough, fresh from the oven, with the cheese and tomato sauce so hot they were bubbling together in a happy stew. Then there was art, the kind of art that puts all the other art to shame. And - of course! - there was coffee. 

After two false starts, I finally had my day in Milan. I arrived via an overnight flight from New York and I left the same day, on an overnight flight to Addis Ababa. It was all part of our epic round-the-world trip that required us to cash in all our frequent flyer points and embrace a world of short but sassy layovers. Though my time was short, I was ready to do Milan in one day - or, at the very least, do my version of it in one day. 

​Here's where we ate, what we did, and even where we stayed in Milan, plus practical advice on getting from Malpensa airport to Milan's central station. 

What does it take to convince me to try the best spirits from the best distilleries in Montana? Admittedly, very little! During my recent trip to Western Montana however, I had a particular motivation behind my quest. I began my trip in the city of Billings, which is famous for its craft beer and walkable beer trail. That's great for Billings, but not so great for me as I'm not particularly keen on beer. But when I found out that Montana was a leading producer of spirits I knew I had found my niche. I'm not sure why it never dawned on me that vodka, gin, rye, and rum would all thrive here. After all, growing grain is one of the things that Montana does best! As I was to discover, they're pretty darn good at processing grain too - and turning it into delicious cocktails. 

I soon learned that conducting "research" on the best spirits and cocktails in Western Montana isn't an easy task. There are A LOT of amazing made in Montana distillers, creators, and cocktail shakers! My current list is but a small sampling of the spirits and distilleries Montana has to offer, with my personal thoughts on the tasting rooms, the cocktails I sampled, the restaurants where I ate, and - when those restaurants were in National Park lodges - my notes on some of the best hotels near Glacier National Park.

​It's my hope that this rundown of Western Montana's best local flavors will encourage you to visit and have your own "spirited" visit. Like me, I suspect you'll encounter more flavor, fun, and fanciness than you ever imagined.