Covid 19 – What to do Under Quarantine

Posted on by LeAnne Notabartolo

Allow me to be a whiner for a little bit and then share some cool shit with you.

I am a social person and COVID 19 (not the “Chinese Virus” as the Asshole in Chief keeps saying) has me missing my social-ness. I hug my friends with a kiss on the cheek when we meet up and say goodbye the same way. These days we barely touch each other. And I like to get out and do things, but of course literally every damn thing in Vegas is closed. It’s almost like when I was a teenager in upstate New York. Our nearest neighbor was a quarter of a mile away, we lived out in the country with nothing to do and nowhere to go.

I can draw a direct line in my head to growing up in a rural area and this COVID 19 situation. There are a LOT of parallels. You see, we didn’t have money when I was a kid. We “made do” with every damn thing. We grew our own veggies, Mom canned everything she could (it was a sight to behold). Yes, we qualified for free lunch. No, there wasn’t always enough to go around, but Mom did the best she could. Because of the way NOT having made me feel as a child, in my adult home I start to get a little twitchy if I can see the shelves of my fridge or pantry. If my freezer has space, I start looking for sales to fill it up (or start looking to share butchery of a whole or half animal with friends). This minor paranoia has served me well in the past weeks. I was already a hoarder of frozen and shelf stable food, so I didn’t need to freak the hell out and run to the store. As long as I have fresh produce, I am good to go for at least 3 weeks.

The major problem right now for me is “social distancing”. Cooking is stress relief for me, but The Hubs  and I have been learning to eat more healthfully in order to reduce our weight (combined we have lost 100 lbs). With our eating habits changed, and not being able to “throw a party”, I have no one to cook for. I have no one to feed. And frankly folks, all I want to eat right now are comfort foods


COVID 19 has me feeling some sorta way

We are all feeling it one way or the other. I am a little stir crazy like many of you. Ya know, like kids in the midst of summer break from school whining, “I’m bored!” Like being stationed at “Boring Loring” during a blizzard (only I have electricity).

Enough with the fucking whining! There are people out in our world that are more than just “bored”. They are out of work and trying to figure out how to pay the bills, feed their kids, and get through ALL of this without knowing when they WILL be allowed to work again. There are first responders that are being pushed to the limits because they CAN’T stay home. They are worrying about bringing illness into their homes. They are worried about so much more than “being bored”.

In case you didn’t know, my chosen hometown of Las Vegas is driven by the hospitality and travel industries. Many of my friends and I are feeling the impact directly in the form of closures, layoffs, reduction in hours, cancelled conventions, cancelled trips, etc. due to COVID 19. Then there are the friends and family members who work in “essential” businesses like medical care, grocery stores, first responders of all stripes, family and child protective services who have no option to “shelter in place”. They still gotta get out there and do their jobs to help ALL OF US get through this.

There are always people willing to help - just look for them

We all want to help. We want to help our friends hang on to their businesses and support them in times of trouble. We all want to be safe and help others be safe. But, in these uncertain times, HOW best to help is the big question.

Suggestions on how you can help during the days ahead with COVID 19 :

  • Volunteer at your local food bank. Here in Vegas, Three Square needs help to support their more than 1000 community partners get food into the hands of folks who need it. They continue to provide services during this time. Check them out HERE to register as a volunteer and find out more about how you can help.
  • Support your local Mom & Pop restos that are offering take out. Why go through the drive thru of a chain that will most assuredly bounce back from this when you can put the money directly into the hands of one of YOUR community members? In Vegas, check out this list compiled by Eater. Eater also has lists for other major cities, so check those out if you live elsewhere. Also check out this list from Las Vegas Weekly for more info. There are plenty of places all over the valley to choose from.
  • Offer to shop for someone who is immuno-compromised, elderly, or has their hands full with kids home from school. You can also call friends and ask them what they need if you are heading to the store anyway. That makes for less congestion and fewer people in line.
  • Choose online ordering for groceries and cleaning products with home delivery or curb side pick-up. Expect delays, so think ahead. *
  • Wash your hands METHODICALLY and sing a song while you are at it.
  • Don’t be a fucking hoarder. EVERYONE needs the same shit you do. Think of your fellow humans and how you will feel if you NEED something and it is sold out in every store. Take only what you NEED. Supply chains are still running, and stores continually are refilling their shelves. Thank the heavens for grocery store workers!
  • While shopping, if you see the WIC symbol and you CAN make another choice, think about doing so. WIC has very strict guidelines on what their recipients can and cannot purchase. WIC feeds pregnant and nursing mothers, and infants and children up to 5 years of age. Again, don’t be a fucking hoarder.
Just look for the WIC symbol and make a different choice if you CAN.

Things you can do for your own mental well-being during quarantine. Relieve some stress with these activities:

  • Plant some seeds and watch them grow. In a 30 day “lockdown” most seeds will germinate and start to provide you with visual enjoyment. In the case of herbs and veggies, you’ll know that you have something good to eat coming to your table soon. This is great with your kids.
  • Take a walk in the fresh air or ride your bike.
  • Have an online Happy Hour with friends via Zoom, Skype or some other online conferencing service.
  • Call your family or chosen family to check in.
  • Use those cookbooks you have! Try a new recipe from your Instant Pot, or a vintage cookbook or that celeb chef cookbook that you have been too busy to crack open.
  • Play a game of “Chopped – COVID 19 Version” using ONLY the ingredients in your pantry/fridge. Have your S/O or roommate choose 5 ingredients and make a dish that contains all of them and standard pantry staples and your spice cabinet. If you need inspiration or advice consult your cookbook shelves! The time limit is up to you. Challenge yourself to NOT use the internet to find a recipe – use what’s in your house and your own creativity.
Try and have a little fun in the kitchen to relieve the stress.
  • Learn a new game. Learn to play bridge or some other classic card game and make yourself feel all retro and shit! You can also play some of your faves, like Cards Against Humanity, ONLINE!
  • Learn a new skill or craft – sewing, crocheting, cooking, anything to keep your hands and mind busy.
  • Purge your closet. Try on every damn thing you own and if you still love it and it fits well, keep it. Donate everything else to charity.
  • Clean out the junk drawer in your kitchen…I really gotta get on this one!
  • Read all the books you have been putting off, or pick up a BIG series like Outlander. 
  • Bonus to choosing Outlander? It gets you ready to binge watch the series!
  • Binge watch your wish list of shows that you haven’t made time for yet.
  • Cuddle your pets. They are probably feeling your anxiety and need a little reassurance too.
  • Wash your damn hands.
  • Challenge yourself to empty the freezer. YOU KNOW you have unlabeled things in your freezer. That leftover tomato sauce, that soup you forgot all about, etc. Thaw out one or two things a day and if they are edible, make use of them. You can even turn it into a family game of “guess what this is” before it thaws out or “how can we re-purpose these leftovers”.
  • Here is a list of 100 things to do from USA Today
  • And lastly – practice an attitude of gratitude. There is ALWAYS a reason to be grateful. You have a roof over your head? Food in your house? Friends and family that love you and are healthy? A child’s laughter? A beautiful sunrise? Just take a moment to be grateful. I promise it will make you feel better.

Footnote – * the links to the grocery and cleaning product delivery services are unique to me and I DO receive a referral fee if you sign up.

2020 – Pet Peeves – the Shit That’s Pissing Me Off

Posted on by LeAnne Notabartolo

Last year I skipped my pet peeves blog because I had nothing new to be pissed about.  It was the same old shit. If you want to see what some of my pet peeves are, you can click here and here for a taste. This is one of my favorite blogs to write because I don’t have to even pretend to be nice. Be forewarned, this is peppered with foul language. You are supposed to snicker, laugh, smirk, roll your eyes, and generally have a good time with this post.

Since I last posted the pet peeves blog, I have become a travel agent. As you read along, you’ll notice that some of my new pet peeves are travel related and others are still food or dining related.  Here we go…

Dining and Drinking

Reservations

A while back we had company in from out of town, I made a reservation at a butcher shop/eatery in the Summerlin area (notice I didn’t mention their name, but you Las Vegas locals can figure this out). We arrived a few minutes early and I expected to wait until our actual reservation time. We waited more than 30 minutes PAST our reservation time. What exactly is the fucking point of making a reservation if you are going to make me wait anyway? I understand the place was busy, and a short wait of a few minutes wouldn’t have put this on my pet peeves list. As a former server, I understand that you can’t make people leave. The part that REALLY pissed me off is that we weren’t even given an apology other than a halfhearted “Sorry. We’re really busy tonight,” from the hostess. (My response was “Yes, I expected that. That’s why I made a reservation.”) The manager never approached us or apologized, and we weren’t offered a complimentary glass of water, let alone a cocktail, while we waited. Needless to say, I haven’t been back there, have no plans to ever dine there again, but I will, and have, hit up the butcher shop.

Basic Etiquette

This one really chapped my ass last weekend. While at a bar celebrating a friend’s birthday, The Hubs and I left our perches at the bar (we arrived a little early and were able to snag bar stools) to go dance. Our drinks, my handbag, and a friend were left to “guard” our seats. A couple walked up to order from the bar and promptly sat in our seats. When told “someone is sitting there” they rolled their eyes at my friend and didn’t move when we returned until I gave her the death glare. To add insult to injury, the bitch swirled her drink with a swizzle stick and plopped said stick into The Hubs’ drink. Yes, really. The excellent bar staff saw this and replaced the beverage. If you are old enough to go into a bar, act like it isn’t your first time.

Travel

Other People’s Feet

I know travel can be stressful and uncomfortable, but seriously people leave your fucking shoes on! No one wants to see your nasty feet. Clipping toenails in public? C’mon! And give it a thought, the floors of the plane, airport, or wherever you are walking barefoot have had people walking with who-knows-what on the soles of their shoes. Rodeo time in Vegas? You can bet there is horse or cow shit that you are walking on with your bare feet.

Using My Seat

One of my biggest pet peeves right now since I have been flying a lot is the use of my seat. If you must get up, kindly use your damn armrests to heave your fat ass out of your seat. DO NOT, I repeat DO NOT, use the seat back in front of you. I have been woken from a dead sleep by the passenger behind me yanking my seat back and pulling my hair. I have nearly spilled my beverage down my front by someone grabbing my seat back and hauling their ass out of their seat. Also, for fuck’s sake don’t “man spread” yourself into my seat either.

Body Autonomy

Personal Space

Recently on a cruise (and I am finalizing that post as well), I had people literally shove me out of their way. Do not touch me if you don’t know me other than to shake my hand. Do not crowd up my back while in line or paying for something using my credit card.

Smoking Areas

This is one of my consistent pet peeves. I am a smoker. Don’t judge. If I am in a designated smoking area doing my thing, you can go fuck off.  Don’t come by waving your hands in front of your face making remarks about smoking. I could not possibly care less what you think if I am in a designated smoking area. If I am not s’posed to be smoking somewhere and you tell me politely, I will move. This goes for bars, casinos, sidewalks, anywhere outdoors, etc. If you are rude about it, I will tell you to fuck off and then move. And before the comments start rolling in, don’t lecture me on quitting. You aren’t my mother or my doctor (who have already lectured me ad nauseum on this topic).

Smiling

Don’t tell me I would be prettier if I smiled more. I don’t give a rat’s ass what you think of my looks. I have resting bitch face. Deal with it. Usually this happens to women and not to men. How would a man feel if I told him, “You’d be more handsome if you smiled more”?

And finally on this year’s list of pet peeves, Hand Washing

Wash your hands you filthy animal. I can’t tell you how many times I see women walk out of the rest room without washing their hands. The Hubs and the Offspring see men do it all the time. It makes me cautious about shaking people’s hands. If they didn’t wash up, and I shake a man’s hand it’s like I am touching their dick. There is a certain amount of “ick factor” about that. Wash your damn hands. That’s the best protection.

Of course these are my opinions and my pet peeves. Feel free to comment about yours! I’d love to hear them.

The Best of 2019

Posted on by LeAnne Notabartolo


2019 was decidedly NOT a year of eating dangerously or experimentally…

Toward the end of 2018, I went to the doctor to arrange for my knee replacement (Jan 2019) and she said to me, “Quit smoking. Quit drinking and lose 30 pounds.” I looked at her said, “SURELY not all at the same time!” I did quite smoking (for a while). I did have the surgery successfully, but then my weight ballooned up because of inactivity.

We went to Egypt, and once we got back home I started on a weight loss path (don’t call it a fucking “journey” a JOURNEY is a vacation and weight loss is no vacation – it’s WORK). Since then the Hubs and I have lost a combined 90 pounds and we feel great! No fake foods, no weird eliminations, nothing off limits. Just watching what we were eating, removing “hidden” calories, listening to our bodies tell us when were hungry or full, and voila! The weight came off!

Because of the dieting, watching portions, and tracking exactly what has been going into our mouths, we haven’t dined out as frequently. I’ve been cooking more at home, and we’ve been staying smart in our choices. So, this year’s “Best Of” list will be VERY abbreviated for a couple of reasons:

  • We didn’t venture into the dining scene that much
  • Cooking at home was all fresh, natural ingredients that contained no surprises
  • Nothing was particularly NEW or INSPIRING once we started dieting – with a few noted exceptions


Without further ado, these are the most interesting things I ate this past year

ALL the bread in Egypt – literally ALL of it.

For more detailed info, read this blog

Even small restos make their own bread in Egypt
Pita fresh from the gas fired oven

The Fesikh at the souk in Aswan.

It was the SINGLE most surprising and unusual thing I ate all year. Super salty – right up my alley – and with a metallic tingle that can only be described as akin to licking a 9 volt battery, but not in a weird way. Straight from the jar it was wildly complex, but when mixed with hummus and tahini, and served for lunch by Chef Hamdy, it was an altogether different dish.

Duck “Ramen” at EDO Tapas

One of the Secret Burger dining events we enjoyed in 2019 was made more enjoyable by being with dear friends on a “date night”. What made this dish so unique was there were no noodles in the “ramen”. The “noodles” were mushrooms and the broth was out of this world. EDO Tapas has a fantastic tapas menu perfect for sharing. Check them out!
(if you don’t know about Secret Burger…what exactly are you waiting for? click that link and find out!)

Duck Ramen at EDO Tapas
Photo Courtesy of Friend Gemini

I learned to love farro

This is one of those things that seems like a no brainer. I liked farro before, but now that we are making different choices in what we eat, using it as a base for a “bowl” instead of rice is something on regular rotation at our house. Top it with nearly anything and the wonderful nutty, chewiness of it shines like a beacon of healthfulness and flavor.

mage from https://cookthestory.com/cook-farro/

2020 will have more in store

Of course, with a new year already having begun, and some travels already in the bag, I am making a concerted effort to try new things and actually keep track of them! As I have stated in previous posts writer’s block sucks, and I find I am ALMOST breaking through the wall.

Happy New Year!

Lessons From My Mother

Posted on by LeAnne Notabartolo

Years ago while living in Chicago suburbs, I met a young woman named Louise Rowley (pronounced Ro-lee) from Ireland.* She was visiting American cousins and she and I hit it off and we started a friendship while she was in the states. One night, on our first foray into the city itself, while down on Rush Street we went into the ladies’ room and from my stall I shouted, “Louise! Don’t sit on the seat!” She shouted back, “Oh my God! My Mom said the same thing!” Across the “pond” two mothers who had never met gave their daughters the same advice. It got me to thinking…

As I just turned 55, I am thinking about all the little things she taught me. You know, those small, and seemingly insignificant things, that shape the way we do some everyday things. As I began to compile this list in my head, I giggled frequently, and I hope you do too. Some of these will hopefully make you think of your own Mom because some are universal, as illustrated by the anecdote with Louise. If you know my Mom, I hope you read these with her voice and facial expressions in your mind.

On Dining Out

Family Meal
Bryan Voltaggio’s Fried Chicken
  • Choose something from the menu that you can’t get at home.
  • If you aren’t sure which fork to use, look at everyone else.
  • Always put your napkin in your lap.
  • Don’t be rude to the waitress, it’s rarely her fault.
  • Chicken Soup is Jewish Penicillin and Wonton Soup is Chinese Penicillin. They will both make you feel better.
  • Don’t dine with people who aggravate you. You will only end up with heartburn.
  • Always tip well. Waitresses work their asses off (Mom & I were both waitresses).

On Restrooms

  • Don’t sit on the seat! You might catch something!
  • Never pass up an opportunity to pee.
  • Hospital restrooms are the filthiest because all the people in there are sick. Don’t go unless you can’t hold it!
  • Always wash your hands.

On Cooking

Build a flavor ladder when you cook.
These are the prepped ingredients. from Top left: Pecorino Romano, juice of one lemon, Anchovy Paste, zest of one lemon, garlic mashed into a paste, finely diced shallot
  • This is what’s for dinner. Like it or lump it.
  • This is not a restaurant; you will eat what’s put in front of you.
  • Don’t overwork your pie crust. It’ll end up being tough.
  • Use your leftovers. There are people starving in China.
  • If you overcook your meat it will be as tough as a hockey puck.
  • The Hotaling Farm has the best corn.
  • Shop local for the best produce. Farm stands are great.
  • If you don’t cook, your kitchen will always be clean.
  • The best thing to make for dinner is reservations.

On Clothing

  • Always wear clean underwear. You might be in an accident.
  • Always WEAR underwear!
  • Pantyhose suck. Stockings sucked too, but if you got a run in ONE leg, you didn’t have to throw out both.
  • Never tuck in your shirt because your ass is too big for that.
  • If you wear something too tight you may end up looking like a sausage stuffed into a casing.
  • Girdles are awful, but they work.
  • I have a uniform – black and white – it goes with everything and is almost always appropriate.
  • Don’t wear red to a funeral. The only acceptable colors are black, navy, or grey.
  • Diamonds are a girl’s best friend. You can never have too much bling!
  • A lady never takes her shoes off in public. Never.

On Life

  • Anything boys can do, girls can do better.
  • No one is going to help you but you.
  • Suck it up!
  • Quit your belly achin’!
  • Don’t let anyone tell you that you can’t do something because you are a girl. Girls can do anything!
  • You never know what you are going to see on a road trip.
  • People will do just about anything if no one is looking.
  • Dance every chance you get.
  • Sing in the car.
  • If someone doesn’t have a sense of humor, get away from them. They probably suck.
  • Honesty is the best policy, even if it hurts someone’s feelings. They’ll thank you later.
  • Stand up straight and don’t “plop” yourself on the couch. Sit like a lady.
  • If you keep your legs crossed you can’t get into trouble.
  • If it’s not half off, it’s not on sale.
  • Share, Share. That’s fair.
  • SPS – Self Praise Stinks
  • Opinions are like assholes. Everyone has one and they all stink.

If you have been following along for a while now, you’ll notice that I have had a serious case of writer’s block due to some major life changes. Life changes also mean that this site is changing. It will be more about life, travel, AND YES, FOOD. I hope you like the new design so far.

Stay tuned for the “Best Things I Ate” post coming soon. It really won’t be what you think this year.

In case you are wondering, after our trip to Egypt this past spring (you can read about it here and here and here) I decided to join the travel industry. I figured if I am going to travel, I want a kickback! You will see more posts on Facebook and “the ‘Gram” about travel and the food I enjoy while out in the wide world. DO give me a holler if you need to plan a trip. I’d love to help you make some memories!

A little help here:

*I have since lost track of Louise. We met before the age of internet (1986), Facebook, and even cell phones. She grew up in County Kildare at Suncroft the Curragh. I’d love to reconnect with her if any of you readers have connections there!

Gift Guide – Holiday 2019 – Shop NOW

Posted on by LeAnne Notabartolo

An apology and an explanation

If you have been following along, you will notice that I haven’t posted a lot this past year. For my loyal readers – especially you folks who have been with me from the very beginning – I am truly sorry. The death of my father last fall hit me a lot harder than I thought it would and, like a novelist I know, caused me to have writer’s block and a complete lack of desire to post anything. My goal is to do better in 2020.

And now for some good news and a gift

The good news is many fold! First, my website is undergoing a redesign, so keep checking back for new images, a new look, and better accessibility (You will notice that pesky double header is now gone – fuckin’ A!). Also, because I love to travel (and eat), I joined the travel industry, so you will be seeing A LOT more here about where to go and what to do (like my Egypt blogs and my Europe blogs from two years ago). When you decide you need a vacation, I do hope you will think of me first when planning.

On top of all that, this is my annual Gift Guide for the foodies in your life. Of course, you will find cheeky things and useful things, and a book written by someone I know personally (in fact, I went to High School with him). I was delighted to receive many of these as gifts myself. Some were found while I was browsing. All are items I’d love to give or receive. Without further ado, here is my guide on what to get that person in your life who loves to cook, eat, or entertain.

Be sure to bookmark these pages and hit them up on Black Friday and Cyber Monday for your gift giving. Many are having sales that you won’t want to miss!

Gray Kunz Damascus Patterned Plating Spoon – $35

Gray Kunz Damascus Patterned Plating Spoon - for a gift that always gets used!

In a previous gift guide, I included the Rose Gold spoon which was gifted to me by dear Friend Nanette. I love it and use it ALL the time. This one has the same dimensions and beautiful manufacturing, but with a little pizzazz on the handle. Bonus – it comes in a perfectly giftable box for easy wrapping. Get on the list NOW because they sell out quickly.

Soulful Harvest cookbook by Chef Tim Grandinetti – $50

Soulful Harvest Cookbook by Chef Timothy Grandinetti - A cookbook is the gift that keeps on giving in the form of deliciousness!

If you live in Winston-Salem, you are lucky! You can enjoy Chef Tim’s food at either Spring House or at Quanto Basta any time you choose. I have known Tim for more than 30 years and he is an exceptional talent in the kitchen. In fact, he gave me my first job as a culinarian and event manager. And for that I am truly grateful. The pictures are gorgeous, the recipes are well written and span everything from comfort food to “fancy” all with a Southern twist. And don’t forget to read the stories! They really give you a feel for who Chef Tim is. Hey, Hudsonians…this one’s for you! To order, click here.

Black Walnut Lame – $35

Black Walnut Baker's Lame - It's a gift a baker doesn't know they want.

Do you have a baker on your list? This is a fantastic gift for a lot of reasons. First, it is gorgeous. Second, it is something every baker needs, but probably buys the $10 version because they won’t splurge on themselves. Because it has replaceable blades, it is a better environmental choice too. And what King Arthur doesn’t know about baking, I don’t need to know. Wooden gift box included AND made in the USA. What more could you ask for?

Ruth Bader Ginsburg Tea Towel – $22

RBG Towel - I know at least a dozen people on my gift list that need this and they don't even know it yet.

If you know me at all, you know I am a feminist and that I love RBG. Thankfully she is literally everywhere these days including on these cheeky towels and so much more. When shopping here, don’t stop at this towel! The site is LOADED with fun gifts for the political activist who enjoys cooking and eating. Suffragettes, RBG, and Harriet Tubman are all featured on totes, aprons, tea towels (that’s a dish towel for us Americans).

St. Anthony Candle – $16

St. Anthony Bourdain Candle - the perfect gift for that someone who has EVERYTHING!

I adore all things Bourdain. This needs no explanation. If the candle is sold out, don’t panic! There are also mugs, totes and other fab items to choose from!

Made In Nonstick Frying Pans

Made In Cookware - the perfect gift for that special someone on your list that LOVES to cook.

Slick interior, great weight, comfortable handle, and made in the USA. Oh, and did I mention that all 3 sizes are under $100 each? The 8” ($75) is perfect for eggs and the 10” ($85) and 12” ($99) are amazing for everything else. There is so much to love about this pan, but supporting USA made products that are created with care in a small independently owned company tops my list. Be sure to check out the other items in their product line. Last year the 10” French made Blue Steel Pan made this list.

Travel Egypt – Part 3 – It’s All About the Experience

Posted on by LeAnne Notabartolo

When we travel, each of us is looking for an experience of some sort. We want to be made to feel special and treated like a valued guest. We want to be immersed in culture, or relax and listen to the waves, or expand dining horizons, or learn something new. All of those things are valuable, but for me I want to experience new things. I want to do things I have never done before and eat things I have never eaten before. I want to stretch my comfort zone and reach just a little further.

Stretch My Comfort Zone

When you cruise you have that opportunity to stretch, immerse, and relax regardless of your itinerary. With a river cruise it’s even easier to get immersed in all of the joys of travel. Touring around different towns, trying local food and beverages, and meeting the local people. I find on a river cruise I am more fully able to stretch my comfort zone than when I am on an ocean cruise because on an ocean cruise all the ports feel the same to me.


Typically with a river cruise, the smaller ship allows for more personalized service and attention to detail. What is great about Uniworld as a cruise line is that all of the ships are small and intimate. The staff gets to know you, and your preferences, and you are treated like you are the single most important guest on the ship. That was made even more apparent to me on our Nile River cruise.  I have a habit of making friends with chefs and bartenders. I had made friends with Chef Daniel on our Uniworld cruise through Europe and he clued the staff on the River Tosca that I was on my way. And the staff of the River Tosca made this trip a truly memorable experience.

Value Added Experience

From the initial welcome, to walking the souk with Chef Hamdy and Sameh to the experience that follow, I was made to feel truly special and like a little mini celebrity. And who doesn’t like that?

If you have been following along on Facebook or Instagram, you know that there was some fun with a scimitar and some fun with fire. Uniworld likes to kick off each cruise with a champagne sabering, or in this case a scimitar-ing. My husband just casually mentions to our butler, Abd el Salam, “Yeah. My wife knows how to do that”, so as we gather up on deck for the sabering things got a little weird. I had no idea of John’s conversation with Abd el Salam, so I was clueless as to what was going on. Sameh and the staff ask me to come over and explain what is about to happen and how it is done and then I did it. It was my very first time ever. No pressure or anything, it just happened to be in front of all the other guests and the staff. Thanks to Panche our butler on the Europe cruise for the lesson and tutorial.

Oui Chef!

If you are a culinarian and a Chef tells you to do something, the only appropriate response is “Oui Chef!” And that’s how the fire started…I am only half kidding. So Chef Hamdy asked me if I knew how to flambe, “Oui Chef, of course.” Then he says, “Good! Then you are cooking with me!” And I gave the only acceptable response, “Oui Chef!” I asked for a loaner jacket and hat because I didn’t bring one on this trip and the next thing you know, I am making bananas foster in the dining room in front of all the guests. Now this wasn’t such a problem because I have done over 1000 live cooking demos in my lifetime, so I was not intimidated in the slightest.

Pretty soon you will see a “Travel With Us” button on my site (which is being revamped as we speak) so you will be able to experience events WITH me. I have decided I enjoy traveling SO MUCH that I have joined the industry! Our first Travel With Us opportunity will be Cuba October 2020, giving you plenty of time to put it on your calendar and save up for it. So hold on to your hats, get your passports up to date, and stay tuned for more on travel, eating, cooking, and learning!

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Travel – Egypt – Part One – the Souk

Posted on by LeAnne Notabartolo

I have often said if I won the lottery, I’d sell the house and travel and you’d probably never see me again. If money were no object, John and I would travel ALL of the time. In fact, I’d travel just to see new places and try new experiences and of course, EAT. ALL. THE. THINGS.

Do As the Locals Do

As I write, I am sitting on the sun deck of the Uniworld River Tosca on the Nile in Aswan (yes, tomorrow I am seeing the dam). Up until last night the cruise has been wonderfully packed with gorgeous history, monuments, ancient temples. Our Egyptologist, Ayman has been extraordinary in THE very sense of the word (more on that in separate blogs). But when I travel what I really crave is a “do as the locals do” experience as we had on our first Uniworld cruise, checking out the local markets and such. Because we are “repeat offenders”, and I have kept in touch with Chef Daniel from our first cruise, he suggested I chat with Sameh (the Hotel Manager) and share my desire with him, and lo and behold, last night we had the BEST night of the cruise so far. We had a private guided walking tour through the local souk and I ate all the street food Sameh and Chef Hamdy recommended.

What the Fuck was She Thinking?

Now there are some of you out there thinking, “What the fuck was she thinking?!” or “She ate stuff off street carts and didn’t freak about about getting sick?” or “Wasn’t she worried about food poisoning?” I am here to tell you this: if you are going to eat like you are at home, travel may not be for you. Stay the fuck home and watch a documentary! I am also here to tell you that none of the places I ate from would have passed “code” in the US and frankly I don’t care. If it was good enough for Anthony Bourdain (RIP) it is certainly good enough for me. Most, if not all, of the passengers on this cruise would NOT participate in this type of event and it is not offered as a scheduled excursion for that very reason. For me it was perfect! And what made it even more perfect is that there wasn’t a crowd of other people there from the ship. I had a one-on-one experience with just John and I. No question I asked was too stupid, all answers were given frankly and openly, and many great moments were shared. If this had been a scheduled tour, I probably wouldn’t have enjoyed it as much. It was just me and 3 guys, walking around eating snacks, smelling the smells, and taking in all of it. Every lush moment.

Shopping Where the Locals Shop

When you walk into the souk, the first thing to hit you are all of the aromas. The smell is literally intoxicating, heady, and energizing all at once. Spices. Meat cooking. Bread baking. Fresh produce and herbs. The second thing to hit you is all of the action. Throngs of people of all ages, shopping, eating, and visiting LATE into the night. Egypt is full of night owls and shit doesn’t really start to go down until after the sun does. Up until now, all we had seen shopping-wise had been touristy knick knacks and cheap souvenirs, but this was different. I was shopping where the locals shop, so there was no haranguing, bartering, or hassling. In fact, the vendors didn’t even speak to me unless I stopped to look at their displays and ask what something was. Truth be told, I am not sure if this was because I was obviously with Egyptians (Sameh and Hamdy), or if it was because that’s how it just IS, but all the same, I was in hog heaven (though obviously there was no pork to be had).

Pita Being Freshly Made

First off, I want to mention the bread. ALL of the bread here had been out of this world and I was enthralled seeing all of the pita being freshly made. They come off the hot oven tiles puffed up like a football and deflate as they cool. Last night we had ones so hot we had to toss them back and forth in our hands because they were simply too hot to hold on to for very long!

Pita puffs up to football size and deflates while cooling.
Sameh holding the fresh from the oven pita

Let’s Talk About Food Baby

So let’s talk about the food. I told Sameh that I eat everything except pineapple (allergic), and he questioned me TWICE to make sure I was game for anything. First up was the sautéed beef liver sandWISH*. A skinny, airy French baguette filled with thinly sliced sautéed beef liver seasoned only with salt. Superb! Then on to a spleen – yes, you read the correctly, SPLEEN – sandWISH done the same way. Would I have tried it in the US? Would I have tried it if I knew what it was? Maybe, maybe not, but I’ll tell you this – I am glad that I did! In very much the same way that beef heart makes a tartare that is beefier than regular tartare, this was like liver that was both beefier and liver-ier than liver alone…if that makes any sense at all.

Spleen tastes like beefier and liver-ier beef but it is a different texture than both.
Sameh and I eating spleen sandWISHes

We made our way through the souk and Sameh and Hamdy wanted me to try several things so they talked amongst themselves and settled on shawarma with a garlicky aioli, falafel in pita (not as good as Hamdy’s and he gave me the recipe), crunchy salt brined pickled carrots that had very little vinegar to them, and this crazy salted fish called fesikh (pronounced fee-SIKH – the KH in the final syllable like the CH in Challah bread – in your throat). The shawarma is served like a “wrap” in a flatbread similar to lavash instead of pita, and much lighter. The meat shaved off a revolving spit like gyro meat by a wild knife wielding vendor.

I am not sure that fesikh would meet "code" in the US, but the umami packed flavor punch was worth it!
Picnic in the park – L-R – Sameh (the Hotel Manager), Chef Hamdy, and me eating the Fesikh.

Travel Makes You Try New Things

While the spleen was totally off my normal grid, let’s get to the fesikh. This is the most authentic, and off the wall, totally off my radar and special thing I have eaten in ages. In fact, I would say it was the single most interesting thing I have eaten in a decade. Not for the faint of heart to be sure, this is an umami punch in the face. Not a flavor bomb…an umami punch in the face. I ate it drenched in olive oil and wrapped in a pita, but it is also served pureed with tahini into a dip or served wrapped in a pita with veg like you would enjoy on a gyro. It is a celebratory staple for Ramadan. So…they take a mullet fish, gut it, and ferment it in salt. It’s not hard salt cured fish like bacalao, it’s soft, like an anchovy, with ten times the umami kick. As I ate it I could imagine all kinds of applications for it in place of anchovies. HAmdy said it was like being electrified, and he wasn’t that wrong. The Egyptians on staff were flabbergasted that I ate it and that I liked it. Apparently most westerners are too afraid to try it. I am not the usual westerner to travel here.

Fesikh is salted fermented mullet
Fesikh in part of the freshly baked pita
Fesikh on display in the Aswan souk.
Salt fermented fesikh in a display case. And yes…it is vertical!

While I have enjoyed nearly every moment of this trip so far (despite irritating fellow passengers) and the historic sites and sight seeing have all been amazing, for me this trip is now complete. I want to see, do, and eat like a local. It doesn’t have to be fancy, just authentic. And now back to our regularly scheduled programming…Stay tuned for more on this cruise coming up soon.

Notes:

  • I have, for years, typed sandWISH instead of the regular spelling
  • I know the header is fucked up, I’m still working on it.

Celebrate! Your Life is a Special Occasion

Posted on by LeAnne Notabartolo

Have you missed me? If so, I am sorry for my lack of communication. You see, I have been down in the dumps and unable to dig my way out. If you follow along regularly, you know I suffer from depression and well…the past 6 months have been a fucking gut punch. My Dad passed in October, and the holidays were tough to enjoy and celebrate. I couldn’t even really celebrate LeAnne-uary because I was gearing up for major surgery (knee replacement). Since then I have been in vortex of physical therapy, pain, and doctor appointments to get well enough to travel.

Grab on to Joy

I have been trying to grab on to joy, and learn to celebrate the small stuff. It’s been a rough road, full of potholes and pit stops. I had to start somewhere, so  I started with the glitter makeup in my cosmetic drawer. Those things I bought and said, “I’ll use these for a special occasion.” And the special occasion never materialized. There I was at the beginning of December beginning my purge to downsize my house, perusing my stash. I came to the conclusion that my LIFE is a special occasion, dammit! I decided then and there that I would wear something from my glitter collection every damn day until it was all gone.

Spring Cleaning?

Like many of you, I started the new year by cleaning. You can’t really call it “spring” cleaning because it wasn’t spring yet, but it’s a deep clean nonetheless. All the leftovers, that mystery sauce in the fridge and the weird shit that’s sitting in the pantry. You know all those gorgeous teas, jellies, jams, oils, and seasonings, bought at craft fairs, boutique stores, and on vacations? Why wasn’t I using them?

I bought them “for a special occasion”, but the special occasion didn’t come. So, the stuff sat there…and sat there…and sat there until I had to toss a bunch of it because it was expired. What a fucking waste! My friends are special enough for the luscious apricot jam I brought back from Austria! My husband is special enough for the Tom Douglas Rubs I brought back from Seattle! I am special enough for the fancy Persian tea flavored with bergamot! I’ve been drinking the special teas, using the fancy jams, and generally using all of the gee whiz cool spices and seasonings I have lying around.

Avocado Toast with Furikake and Tajin
Mom stole a corner of this and she was hooked – see notes below.

When I have good avocados, my new favorite breakfast is avocado toast with Tajin and either Japanese Furikake Rice seasoning or zaatar; sometimes one slice of each flavor. I am relishing the fragrance of beautiful herbal teas at night (mainly because I am trying to lay off the booze) instead of saving them for a special occasion. These beautiful chili threads from Spiceology are being sprinkled on eggs, pork roasts, just about anything, including avocado toast, just because they are surprising and pretty.

Spiceology Chile Threads as surprisingly beautiful as they are tasty.
Everything I have tried from Spiceology is fantastic and you should hit them up too! This photo is from their website.

For the love of all that is fun and spectacular, use the good plates, the good flatware, and the special glassware. Lay out the linens and just KNOW that you and your people are worth the “Special” stuff! And that goes for booze too! C’mon, you know you have that bottle of bourbon or Scotch or whiskey that you’ve been saving for a special night. Well guess what? Tuesday is a special night!

Woodford Reserve Bourbon
Fun with a “dummy bottle” at a Woodford Reserve bartender competition

Use a Reward System

If it makes you feel better, use a reward system to enjoy the treats you have squirreled away for a special occasion. Got out of bed and worked out? Enjoy whole grain pancakes with a drizzle of real maple syrup from Vermont. Passed an exam? Got a promotion? Hit up that bottle of special booze. You can also create a special occasion. Host a real tea party and use up the fancy teas, lemon curd, and cool sugar cubes you have in your secret stash. A tea party would even be a perfect time to learn to make scones or tea sandwiches. Hmmm…now there’s an idea.

Host a tea party of your own...

Photo by Anete Lūsiņa on Unsplash

A Couple of Notes:

  1. On Avocado Toast – it’s such a simple thing and I can’t believe what restos charge for it! Unless their bread is something truly special, you should just make it at home. While Mom was here helping me rehab post-op, I got her totally hooked on Avocado Toast. She prefers hers without the furikake and calls it the fishy stuff. She insisted she can’t get Tajin in Florida and bought a jar to take home and gratefully accepted half of my zaatar before heading home so she could make it for herself.
  2. On travel mentioned earlier – As I type I am ruminating on packing…for 2 weeks in Egypt. I have my clothes laid out and I have tried everything on, but there are some additional concerns for me. Namely being culturally sensitive. I’ve been told, “Women should dress modestly” not showing their cleavage, not wearing anything too form fitting, and not wearing sleeveless shirts. Um that was most of my warm weather clothing. Stay tuned for postings from Egypt.
  3. On Subscription – Did you know that I do not accept ads? Did you know that I don’t share your email address? Did you know that regardless of how many posts I make each week, you will only get one email from me on Tuesday evening at 8 pm Pacific Time? Have you subscribed?
  4. You can follow along for ALL of my food (and some life) pics on Instagram and Facebook at Good for Spooning on both platforms. Please do!
  5. Did you know there is an entire collection of cooking videos? Go to YouTube and subscribe there as well. You’ll get notified when I create something delicious.

Travel Egypt – Part Two – the Hotel and Bread

Posted on by LeAnne Notabartolo

Usually when you take a cruise, your itinerary begins when you board the ship. Unlike other cruises, this one started and ended at a hotel. Let me explain. We arrived in Cairo, toured there for a couple of days then flew to Luxor to board the ship; sailed for a week and then flew back to Cairo for another couple of days culminating with a trip to Giza and THE pyramids. And I ate ALL. THE. BREAD.

A better than average breakfast

We were lucky enough to stay at the Four Seasons and it is a lovely hotel. Like every Four Seasons in the world. The service is lavish, rooms are spacious and the food…well let’s just say it’s not all great. There is definitely some room for improvement. The breakfast buffet included with our room was above average.

The pastry shop in this hotel knows a thing or two about croissants and all of the bread was delicious (more on that further down the page). They offered American and European staples, along with traditional Egyptian fare, like ful (pronounced fool). Ful is the national dish of Egypt and it is stewed fava beans. The most surprising thing about the breakfast bar was the gorgeous honey display. Several varieties to choose from, plus a local honey that you could scrape right off the comb or break off a piece of the comb to enjoy. Delish!

  • Framed honey comb
    Local honey on the comb.at the breakfast buffet .
  • Honey Display
    A variety of honeys were offered

Dinner however was another story all together. I am not sure what it is about the meat in Egypt, but they cook it to death. It doesn’t matter which meat – beef, lamb, veal – it is all COOKED. The meat dishes at the Four Seasons were cooked within an inch of their life. Almost to the point of being inedible. The fish and chicken were treated beautifully though, and were really tasty.

Great Bread is a THING in Egypt

As in most cultures, bread is a staple in Egypt. And nearly all of it is better than the average bread here in the states. Even the street markets had better bread than we get in the states. The croissants I enjoyed at the Four Seasons were some of the best I have ever had. The little rolls and mini baguettes, served with the cheese and charcuterie on board the ship, were really well executed. Bread making is a THING in Egypt. We saw housewives laying dough in the sun on balconies so it could rise. These were average housewives, not Martha Stewart-y kinds of women with too much time and money on their hands.

It’s not just the big hotels that make their own bread, small Mom & Pop places make their own bread daily as well. We had lunch in Alexandria at a bright fish place filled with tile and large glass windows to see the Mediterranean. They had a gas fired brick oven and turned out their own pita. Yes, it was delicious. While in Aswan, we enjoyed high tea at the historic Cataract Hotel. All of the finger sandwiches were exceptional, even though they had been sitting out waiting for our arrival.

  • pita baked fresh
    A tiled gas fired oven turns out beautifully browned pita.
  • Mezza in Alexandria
    Mezza with lunch including labneh, babaganoush, and fava bean hummus with freshly baked pita
  • simple grilled grouper lunch
    Grilled grouper with browned rice pilaf
  • Historic Cataract Hotel High Tea
    Finger sandwiches at the Cataract Hotel were splendid even though they had been sitting out on the patio waiting for our arrival

I am forever ruined for the pita that we have access to here; those are pale imitations of what a pita can truly be. Walking through the souk you can smell the bread being made and then you round a corner and see it. Imagine one of those toasters you see on a buffet that takes your bread on a little conveyor belt, and spits your toast out of the bottom. Now imagine it as big as the hood of a mid-sized SUV spitting out perfectly puffed pita that are so hot you have to pass it back and forth in your hands like you are playing “hot potato” with yourself. (Yes, I took a pic. No, it didn’t come out well.) Shawarma wrapped in light thin lavash and petite baguettes filled with all manner of things. The fillings were immaterial, the bread was the star of the show for me. Hi, my name is LeAnne and I am a carb-aholic.

fresh pita is everywhere
New pal Sameh holding the pita fresh from the oven in the souk

Can terroir change the flavor of produce?

Sadly, I didn’t have the opportunity to speak with a culinarian or agriculturalist with a really good grasp of the English language to find out why all of the bread was so damn good. All of the staff on board the ship spoke English, but those who spoke it most fluently didn’t have deep culinary or agricultural knowledge. Is the wheat the same variety as we use here in the states? Is it grown differently or milled differently? Is it like grapes, where the terroir can change the flavor and the properties?

I may never know the answer. What I do know is that my husband is looking at a vacation home in Alexandria on the Mediterranean Sea and I am not mad about it. At least I will get to eat the good bread again.

Veganuary? I don’t think so!

Posted on by LeAnne Notabartolo

A New Year

Like many of you, I start off the new year trying to be healthier. Don’t lie! You know you do it too! There are mantras of exercising more, eating less junk, drinking less, or cutting carbs. There are those trying a new diet, whether it be keto, Whole 30, WW or Noom. And then there are the month challenge people. The ones who make January “dry” or those that embrace Veganuary.

I can’t Embrace Veganuary


This year, I started tracking a lot of my small behaviors in an effort to improve myself and my health. I am tracking things like eating five fruits and/or veggies a day (I truthfully suck at it because I am a carbaholic). But I can’t go so far as to embrace Veganuary because it is, after all LeAnneuary*. I’d have to cut out ALL of my favorite foods and I simply cannot have that kind of restriction while I celebrate! I AM, however, trying to make at least one meal a week “mostly meatless”. And by that, I mean that I am not eliminating the umami power of anchovy paste or Parmigiana Reggiano. I am not eliminating the wonderful egg, or rendered fat of beasts for pan frying or sautéing. I am simply not making meat the focus of the dish.


For those of us that grew up with a meat, a starch, and a veg on the plate (with maybe a salad tossed on the side), changing up the way you think of dinner is a challenge. One of the challenges I have set for myself is to use ALL of the veggies from my Bountiful Baskets Co-Op purchase each week I choose to participate. This, in itself, is monumental! You really get a lot of bang for your buck with this particular Co-Op (look into what’s available in your area). We’ve been doing a lot more salads, incorporating veggies into dishes where they weren’t featured before, and making veggies the FOCUS of the dishes instead of the meat.

Bountiful Baskets Produce
This is what one “regular” basket plus a couple of add ons looks like from Bountiful Baskets


When thinking about cooking for Veganuary or any vegan meal, try Thug Kitchen cookbooks. They are peppered with profanity and offer up some pretty tasty options. Also look at What The Fuck Should I Make for Dinner. Each day there will be a different menu – one for omnivores and one for vegetarians or those celebrating Veganuary. And get the book. Many of the recipes can be altered to be vegetarian and there are great veg mains and salads like a vegan fennel salad with citrus and avocado, or a frisee (aka curly endive), apple and lemon salad. All of the recipes in WTF are infinitely “riff-able”; for example, I made the frisee salad for a get together, and subbed radicchio and sweet apples for the Belgian endive and tart apples called for and it was glorious anyway! Oh, and try this recipe I found in the New York Times. It was more delicious than a vegan recipe had any right to be. I ended up using the left over tahini dressing on shawarma salads.

It’s not too late to celebrate Veganuary if you choose. There are 10 days left to embrace your inner veg-head. Try out this recipe. To make it Vegan – simply eliminate the anchovy paste and the cheese. It’ll still taste great, I promise! The best part of this recipe is that you can do nearly all of the prep work while the cauliflower is roasting, so there is no wasted time.


Roasted Cauliflower with Pasta and Pine Nuts


Serves 4 generously. Total time, including the roasting of the veggies – about an hour
• 1 head cauliflower, cut into small florets
• Extra Virgin Olive Oil
• Kosher Salt
• Black pepper
• Crushed red pepper flakes
• 6 large cloves garlic, crushed into a paste or finely minced – for divided use
• 1 lb pasta – choose a fun shape like cavatappi or campanelle
• 1 shallot – finely diced
• 1 tbsp anchovy paste (optional)
• ½ C dry white wine
• 1 lemon – zested and juiced
• 3 – 4 tbsp Pine nuts (aka pignolis) toasted in a dry skillet – do this carefully and watch them like a hawk, they will go from not done to burnt in the blink of an eye. (see notes)
• 3 – 4 tbsp capers, drained, rinsed and dried in a hot dry skillet (trust me, you’ll get more caper flavor and less brine flavor this way)
• 3 tbsp Finely chopped fresh parsley if you have it on hand – totally optional (see Notes)
• Grated Parmigiana Reggiano or Pecorino Romano for serving (optional)
Preheat the oven to 400.
Step 1 – Toss florets with ¼ – 1/3 cup of olive oil, a tsp of Kosher salt, ½ of the garlic, and a ½ tsp each ground black pepper and the crushed red pepper. Place on a shallow rimmed baking sheet in the preheated oven and roast, shaking the pan and tossing the cauliflower frequently, for 30-40 minutes until it is dark golden brown.

Roasted Cauliflower
The florets should be bite sized. You don’t need a knife to eat this dish. And remember what Anne Burrell says…”Brown food is good food.”


Step 2 – While cauliflower is roasting, do your prep. Dice the shallot, zest and juice the lemon; and drain, rinse, and dry the capers (see pic below). Finely chop the parsley, if using. Set everything aside.

Build a flavor ladder when you cook.
These are the prep ingredients. from Top center: Pecorino Romano, juice of one lemon, anchovy paste, zest of one lemon, garlic mashed into a paste, finely diced shallot, the dried capers.
Capers get dried in a skillet for more flavor
Drain and rinse the capers. Then “toast” them in a hot dry skillet until they start to pop a little. You will get more caper flavor and less brine flavor that way.


Step 3 – Bring a pot of salted water to a boil (always remember – your pasta water should be as salty as the ocean) using HALF the water you think you should. You want the water to be super starchy because it will help make the base of your sauce. Cook the pasta until just al dente, or firm to the bite, remembering that it will cook a little more in the skillet. Remove 2 cups of the pasta water and set aside. Drain the pasta (DO NOT RINSE IT) and leave it in the colander.
Step 4 – Heat a large skillet over medium heat. Add olive oil, about 3 tbsp, and heat until it shimmers. Sauté the shallots until softened, add the remaining garlic and cook until fragrant. Add the anchovy paste and continue to cook until the shallots just start to brown. Deglaze the pan with the wine, scraping up any delicious browned bits on the bottom of the pan (this is called the “fond” and is a big part of your flavor ladder when building a sauce). Reduce the liquid by half – don’t skip this step or all you will taste is the wine; wine, like everything needs to cook to mellow out. Add in the starchy pasta water and cook until a thin sauce forms – about 2 minutes. Stir in ½ of the lemon juice (reserve remainder for another use), then add the pasta and the cauliflower, stirring to coat. If you didn’t use the anchovy paste, taste for salt and add if necessary. If you used the anchovy paste, AND you properly salted your water, you shouldn’t need any salt.
Finally – stir in the lemon zest, pine nuts and parsley. Either put into individual serving bowls or transfer to a platter for family style service with the cheese and additional crushed red pepper on the side for serving.

Roasted Cauliflower with Pasta & Pine Nuts
The finished dish. Sadly it doesn’t photograph really well, but trust me, It’s delish!


Notes –
• I often get fresh parsley from the Co-Op. Adding it for color and freshness to this type of recipe is an easy way to use it up.
• You can toast the pine nuts ahead of time and store in an air tight container until ready to use
• The cauliflower can be roasted ahead of time and stored in the fridge. For example – double the roasted cauliflower one night as a side dish and make and assemble the recipe for dinner the following night using the leftovers.

*I celebrate the entire month of my birth, as my friend Deb taught me to do years ago. I know many of you will think it’s a “basic bitch” thing to do and I really don’t give a flying fuck. You celebrate YOUR birthday any way you like, or not; for me, I will have LeAnneuary.