Snowbird Lifestyle, Cuisine, Entertainment and Travel
The December holidays are all about something extra: extra festive, extra special and hopefully not too much extra work. Our city's Parks and Recreation Department offers community cooking classes and I was once again fortunate to learn from one of the
area's best instructors, professional chef Patrick Whetstone.
The small bite hors d'oeuvres we learned to make are beautifully presented, which is much of what makes this time of year so special. Everything is more sparkly and has an element of being that much better. More flavor, high quality ingredients and extra attention to make the presentation gorgeous. These small bite recipes accommodate a variety of dietary requests: plant-based, meat eaters, cheese lovers and keto-friendly. You can adjust the quantities to your preference, the number of pieces is only an estimate, subject to many variables. For less stress, make at least some of the components a day or two in advance or purchase items you prefer not to make such as Parmesan crisps. Chef's tip: cooked food that will be chilled, such as the beef tenderloin and butternut squash relish can be a little more over seasoned when heated because it will become more subdued when chilled.
All four recipes are delicious, easy and most definitely suitable for snowbird entertaining. Not only are these hors d'oeuvres festive for the holidays, they are great for any event year round. The recipes shown here are written based on my notes from the class presented by Chef Whetstone. Bon appétit!
Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird
24 - 36 Parmesan crisps, homemade or purchased
2 - 3 oz Prosciutto ham, torn into pieces
1/3 cup orange marmalade or apricot preserves, or to taste
Celery leaves for garnish
*Pre-made Parmesan crisps are typically available in the cheese or deli section of the grocery or specialty food store
Homemade Parmesan crisps recipe or use pre-made crisps from the grocery
Assemble Prosciutto ham piled on the Parmesan crisps, then top with a dollop of preserves and a celery leaf for garnish. Serve at room temperature.
6 oz. beef tenderloin, room temperature
4 oz. blue cheese wedge or crumbles, room temperature
1/4 c. heavy cream
2 - 3 t. fresh chives or to taste, sliced thin
2 T. canola oil, approx
Fresh cracked black pepper to taste
Kosher salt to taste
ALTERNATE CHEESES: Brie, goat or fresh mozzarella
Pre-heat oven to 350 degrees.
In a small bowl, combine blue cheese and heavy cream. Set aside.
Heavily coat all sides of the beef tenderloin with salt and pepper.
Heat oven-safe skillet over medium-high heat. Add oil and bring to temperature.
Sear tenderloin in hot oil on all sides until there is a crust on every surface.
Place skillet with beef tenderloin in oven to finish cooking, about 5 to 7 minutes. Use a meat thermometer to check until it reaches the desired temperature: rare, medium rare, medium, well done etc.
Remove meat from oven and let it rest about 5 - 10 minutes.
Slice beef tenderloin against the grain into 1/4" wide pieces.
Pipe or spoon blue cheese mixture into the middle of each slice of tenderloin. Fold over and place mini plastic fork into it to hold it in place.
Garnish with fresh chopped chives.
Serve chilled or at room temperature.
*Mini plastic party forks can be purchased at party supply stores such as Party City
1 - 2 English cucumbers
Honey ginger balsamic vinegar to taste
3/4 c. cream cheese, room temperature
1/4 c. heavy cream
Zest from one lemon
Zest from one lime
Fresh chives to taste
Fresh cracked black pepper to taste
Kosher salt to taste
Combine cream cheese and heavy cream, then add salt and pepper to taste plus lemon and lime zest. Set aside.
Remove ends and 50% of the peel from cucumber/s, slice into approximately 1/4" rounds.
Pipe or spread a dollop of the whipped cream cheese onto the top of each cucumber slice.
Top with fresh chives. Drizzle with honey ginger balsamic vinegar or a flavored balsamic vinegar of your choice.
Serve chilled or at room temperature.
One loaf pre-sliced baguette bread
1/4 c. Extra virgin olive oil or as needed
Kosher salt to taste
Preheat oven to 350 degrees
Brush tops of sliced baguette with olive oil
Bake on sheet pan approx 3 - 5 minutes or until toasted, the center of the bread should be soft. Do not over bake.
Remove from oven, sprinkle with Kosher salt, set aside to cool
3 cups fresh butternut squash, small diced
1/4 c. red onion, diced fine
2 T. Balsamic vinegar
2 T. Extra virgin olive oil
Fresh basil, approx 5 - 6 leaves, sliced chiffonade style
Kosher salt and fresh cracked pepper to taste
Preheat skillet to medium-high. Add oil to skillet and allow oil to get hot.
Pan fry butternut squash in skillet until it is softened and brown, approx 10 to 15 minutes. Remove from heat.
Add onions to squash, season with salt and pepper to taste. Chill mixture in the refrigerator.
Prior to serving, add balsamic vinegar to the butternut squash mixture. Re-season if necessary.
Set basil chiffonade aside until ready to assemble.
2 T. butter, room temperature
1 T. garlic, chopped (from a jar has stronger flavor)
1/2 c. onion, diced
2 fl oz. white wine
1 can (15 oz) garbanzo beans, rinsed and drained
1 1/2 c. vegetable stock
3 c. arugula
Kosher salt and fresh cracked black pepper to taste
Sweat onions and garlic in butter in saute pan.
Add garbanzo beans and white wine, cook until wine reduces.
Add stock, let simmer for 15 to 20 minutes. Strain liquid into bowl and reserve it.
Puree bean mixture with arugula until smooth in food processor OR use an immersion blender. Add reserved liquid as needed to achieve a spreadable texture. The desired consistency is wet sand, it should not be runny. Adjust reserved liquid if more is needed to obtain the proper thickness. Re-season as necessary.
Chill mixture in the refrigerator.
Assemble crostini with a thick slather of the Arugula hummus mixture. Top with butternut squash relish. Garnish with basil chiffonade. Sprinkle with kosher salt.
Serve chilled or at room temperature.
-- Jack Fitzgerald, Canadian Author
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Pet friendly hotels are becoming increasingly popular and the internet and web sites such as bringfido.com makes it much easier to find them. Typically, these are going to be the "highway hotels" rather than the upscale beach resorts and five star luxury properties. Some hotel brands, such as Best Western and La Quinta, promote their properties as pet friendly. Be open to all options when looking for a place to stay, you never know when you might find a hidden gem, as we did.
One year, we knew we would be in transit to our snowbird destination for our wedding anniversary, so we decided to make a small detour and spend the night along the water if there were any good options. At the time, it was difficult to find online information for the independently operated waterfront hotels in the area I was searching, so I began calling each one to inquire. I used Google Maps and went right down the line until finally, I found a pet-friendly property in Gulf Breeze, Florida. Not only did they accept our dog, but the Pensacola Bay waterfront location was outstanding! The Quality Inn on the Bayfront in NW Florida was exactly what we wanted: Gorgeous view, a decent room for a reasonable price and onsite restaurant with patio dining so our dog could be with us. It was the perfect place for us to celebrate our anniversary.
No matter what your ideal hotel is, make sure the property you are considering accepts the size, weight and type of breed you have. Check into any other restrictions, such as only registered service pets or whether there are limited pet-friendly rooms that may or may not be available.
Inquire about how much the additional fee will be. Do not try to sneak your pet into the hotel to cut costs or think you won't be found out. Cameras are everywhere these days and it is unfair to the hotel and your dog. Not paying for your dog is a quick way to either be asked to leave and/or put on a "do not return" list. Yes, these lists exist. Remember, some guests refuse to stay in a hotel or hotel room that allows pets due to allergies, dander and the possibility of fleas, so the hotels have to enforce their pet policies to avoid potential problems with their guests.
Travelling with a pet, whether near or far, is stressful for all involved. Concerns such as safety are always top of mind. No one wants their pet to accidentally escape or make themselves sick with anxiety. Don't take unnecessary chances, be overly cautious and it is possible to have an enjoyable time with your dog. These are my personal strategies that can help pet parents and their fur babies have a better experience when staying in a hotel.
1. If your dog isn't already micro-chipped with current contact information, talk to your vet and get the procedure done well in advance of your travel dates. You need adequate time for the micro chip to be properly registered. It is well worth the cost and inconvenience.
2. Prior to travelling, make sure your pet is current with all vaccines, kennel cough, flea and heartworm treatment and bring your up-to-date veterinary records showing the information if needed.
3. Your dog needs to wear a collar with current tags at all times. No exceptions.
4. Always keep your dog on a leash when outdoors. Even normally calm dogs become nervous and skittish when in an unfamiliar environment. Most hotels and public spaces require a leash and it would be devastating for an off-leash dog to get spooked and run into traffic, scare fellow guests or chase something, never to be found again.
5. Make sure your dog wears a distinguishing collar and perhaps an additional item such as a bandana when traveling. Make sure you have quick access to a recent photo of your pet. If your pet somehow gets loose, it's easier to find a dog with a photo and full description such as 80 pound, male, chocolate Lab with blue collar and bright red bandana around his neck.
6. Mature dogs make better hotel guests. If your dog is accustomed to hotel stays, that is a huge advantage for you and your pet because they will acclimate more quickly.
7. If you have a house-trained puppy and must stay in a hotel to/from your snowbird destination, take every precaution to ensure the puppy is safe, can't escape and isn't going to destroy the hotel property or furnishings. Bring a crate if the puppy is crate trained. Distract from noises. Puppies tend to bark and react to every creak or sound in the hallway, which is not easy for owners or puppies to deal with. If possible use white noise to distract from other guests talking in the hallway or doors opening and closing. Bring your own fan or play "sounds of nature" or other soothing music on your portable device. Let the puppy know right away that barking won't be tolerated. They do learn. Our now five-year-old Golden Retriever has dramatically improved from his original skittish puppy behavior in hotels.
8. Prior to bringing your dog into the room, visually sweep every nook and cranny of the room for items that may be under the bed or within reach of your dog. You don't want your curious dog to find a pill or sharp object before you do.
9. Put the "Do Not Disturb" sign on your exterior doors and keep them there for the duration of your stay. Housekeeping won't inadvertently be confronted with an unpredictable pet or worse, the pet escapes due to the simple act of accessing the room.
10. Make sure the door is secured and locked for the duration of your stay, regardless of having a pet with you.
11. Keep the bathroom toilet lid closed at all times for sanitary reasons, no dog should be exposed to a toilet bowl.
12. Place the waste baskets out of reach of your dog if s/he is prone to digging through the trash. If necessary, keep your glasses, keys, shoes, socks, clothes, wallet or purse out of reach of your pet.
13. Familiarize yourself with the exits. We stay in a highway hotel that has hallway doors to the guest rooms. At first, this may seem safer than hotels with rooms that open right to the parking lot. However, the hotel has lobby doors that automatically open when anyone, including a loose pet, steps on the sensor. It would be an easy escape down the hall and right out the hotel's front doors before anyone can react. An alternate option is to request a room on an upper floor so there are fire doors in between your room and the outdoors.
14. If you stay in a room with a door that opens directly to the parking lot, leash and/or hold onto your dog's collar every single time the door opens. You don't want a panicked dog to dart out! Your dog will be afraid of being abandoned and their behavior may change for the worse if they think they are being left behind.
15. If you and your dog need the convenience of a ground floor room due to navigating stairs or elevators, then be extra cautious your pet doesn't escape.
16. Be careful when entering and exiting elevators. Do everything possible to swiftly enter/exit and avoid having the leash extended in front of you. Elevators and pets are not ideal, there's many safety issues to consider, including pinch points, navigating thresholds and becoming separated via closing doors. Research your own options for safely navigating elevators so you can avoid disasters.
17. Make your dog as comfortable as possible in the hotel room. We bring our dog's large, heavy bed in and out of each hotel room because it's important that our dog sleeps as well as possible. Everyone is road weary when travelling for multiple days at a time. If the hotel has a cart, it's much easier, but make sure your dog has a comfortable sleep space. Many hotels do not allow owners to permit pets to be on the linens or furniture, so if your dog likes to sleep in bed with you, bring your own sheet/s to cover the hotel's linens.
18. Position the dog's bed so they can keep an eye on you as well as the door.
19. Place the water bowl in a low traffic area where it won't get spilled.
20. Put the leash on the doorknob so you easily can find it, especially in the event of a fire or emergency.
21. Avoid leaving your dog alone in the room if possible. If you are travelling solo, take the pet with you if you need to leave the room, it will help keep them calmer. If you travel with a spouse or partner, take turns for trips to the breakfast buffet, pool, spa, lounge, lobby, your car or going outdoors to smoke. It's not ideal, but your pet is a higher priority than almost anything else.
22. Exercise your dog with a walk in the designated areas. Pets who are crammed into a packed vehicle need to stretch and unwind after a long day of travel.
23. Promptly pick up after your pet. We bring our own plastic grocery bags to take care of the pet's business and properly discard the waste in an exterior trash can.
24. If no pet-friendly onsite restaurant is available, order pizza to be delivered or hire a service to bring your food directly to your room so your pet isn't left alone.
25. Spoil your dog more than usual when staying in a hotel. Give them special treats and extra attention. Help reduce their stress by speaking in a calm voice and keeping the TV volume lower.
26. If the hotel offers breakfast included, bring a plate of extra food back to the room. Our dog gets a hard boiled or scrambled egg, yogurt, sliced bananas or fresh blueberries and a low fat protein. These are all part of the start to a good day for you and your dog. Perhaps reward your dog with a few tiny bites of a powdered donut. It's better for your dog to eat a little too much and have extra energy than have a stressed out dog who is not able to eat at all.
27. Do not allow your dog to go into restricted areas such as the food service areas, pool or surrounding deck or housekeeping closets.
28. If no professional pet sitters are available and it isn't against the hotel's policy, plus the hotel isn't especially busy and you've verified management is ok with it, there is one strategy we have used when leaving our mature, experienced and acclimated dog unattended in a hotel. The key words here are mature, experienced and acclimated. We set up a laptop computer to monitor our dog through the computer's built-in camera. My husband sets up a Go To Meeting or a Zoom meeting with his phone and then "invites" our laptop computer to attend (or you can set it up the other way around). We position the laptop to show as much of the room as possible. Remember, if you leave the TV on for white noise in the room, the monitor will also pick up all of that noise, so leave the TV off. Be sure to test your operations before leaving your hotel. If your dog starts barking, you can hear it through the monitor and speak to him through the computer's speakers and tell him to stop. Yes, we've done this and our boy typically listens. You can also monitor to see if the dog is sleeping by the door waiting for your return. If your dog is too stressed out in your absence, you know it's time to get back to the hotel, ASAP. Beware of losing your internet signal if you go to somewhere that happens to be out of range for cell service. Yes, this happened to us and it was stressful. Thankfully our dog behaved in our absence. I do not recommend leaving a dog, especially a puppy, unattended if at all possible, but a monitor is one option to check that everything is OK.
29. Being loyal to the same hotels helps you and your pet know the layout and the general vicinity of the area. Our dog is more comfortable of what to expect and we have our systems worked out of how the room is set up and where to walk him. Even though we only stay at our highway hotel twice a year, the staff knows us and our boy Bodie and welcome us back each time.
30. Practice makes perfect! Over the years, our Golden Retriever has improved dramatically when we stay in hotels both to and from our snowbird destination as well as for mini getaways all year round.
-- Charles M. Schwartz, American Cartoonist
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The global pandemic brought an entirely new appreciation for the simple things in life. Time spent outdoors. Good food. Friendships. And the ability to host loved ones in our homes and back yards. Because of the massive realignment of what is "normal," entertaining guests in our homes has evolved into a new way of thinking and a more careful, conscious effort to be safer in the ways we interact, as well as how we serve and consume food and beverages.
For me, personally, gone are the days of a large gathering in favor of a smaller, more intimate event. Potluck food is still possible, but perhaps in a different presentation geared towards individual portions and a "hands free" attitude. I admit, even though we socially distanced for meals outdoors and in garages during 2020, it took time to readjust to entertaining. Despite extensive experience, I had forgotten how to be a live host versus a virtual host. Below, I've compiled an overview of tips for Summer outdoor entertaining, "2021 style."
When the Covid-19 pandemic completely turned life as we knew it inside out, reinvention was the key to keeping our sanity. Virtual events became accepted as a reality and live events emerged in new formats. As an example, we met up with our neighbors for evening "fence parties." Each couple sat in the very back of our own yards with snacks, beverages and lawn chairs pulled up to talk across the 20' expanse of grass that was separated by our own fences. It gave me a beautiful new perspective of my yard from a different angle and an entirely new appreciation for being able to socialize at a distance.
Now the summer of 2021 is restyled into a new normal of entertaining in person again. For me, it's about going back to the basics of summer entertaining. We've hosted 20 or 30 guests for parties and cookouts in the past and no longer feel the need to be as elaborate. Now, I prefer to host a limited number of guests; serve good, flavorful food; add a splash of color with accessories; sit on comfortable chairs with ambient lighting surrounded by a beautiful garden or night sky backdrop. Less is more.
Years ago we hired an in-home private chef to prepare my husband's milestone birthday lunch for quite a few guests. It was a wonderful, memorable experience that taught me many things, including this: a private chef is not less work for the hostess, it actually adds to the work to oversee each step to ensure your event goes smoothly. Anyway, one great idea from that party was the concept of serving individualized portions. In hindsight, it foreshadowed the future and it also provides an opportunity for the hosts to determine how many portions they need to prepare and serve.
Think in terms of eliminating big bowls of chips in favor of individually wrapped chips and snacks instead. I used to think individual servings are rather wasteful. What if your guests don't want a specific amount of anything? Will they consume less or more than offered? However, it is the new reality of the pandemic world and if it reduces the chances your guests will be ill, it's worth it. Individual servings are good for:
Beverages: Bottles, cans, cups
Finger Food: small bite appetizers that can be picked up with a toothpick or arranged in single servings
Salads / Crudite / Chips / Sides: Serve in very small bowls, personal platters, short plastic cups or mason jars
Skewers: Serve meat, seafood, fruit, shrimp cocktail and/or vegetables on a small skewer or stick
Ramekins: Individual ramekins are great for baked casseroles or other hot food
Desserts: Cupcakes, ice cream bars, parfait cups, pies and more
Commercially Wrapped Packages: Chips, sandwiches, crackers, nuts, snacks, desserts, etc.
Condiments: Packets of ketchup, mustard, taco sauce and mayo
If your guests can't finish everything, offer to pack it to go home with them if they prefer.
My parents were way ahead of their time with reuse and recycling, even in the 1970's when you had to drive somewhere to drop off your newspapers, glass, plastic containers and cans. They grew up that way because of their depression-era parents and taught me the mindset way before the city provided each home with recycling containers that we wheel to the street every other week. In 2021, the level of eco-conscious has certainly evolved into another stratosphere.
--Skip the plastic. Use glass, ceramic, metal or washable flatware, carafes and dishes
--Omit paper products: use fabric napkins and/or personal washable/bleachable kitchen towels as a napkin
--Eliminate one-use products (such as disposable "red plastic" cups) unless they can be recycled. Substitute recyclable aluminum cups instead.
--Instead of plastic water bottles, serve carafes of iced tea, filtered water and cold beverages
--Place a pretty cloth or reusable plastic tablecloth or table runner as your anchor for a beautiful table. Flowers from the garden in jars or potted flowers will add a touch of charm.
--Don't forget to put bottles of hand sanitizer in key areas of your home, including the kitchen, bath and food area
--Tiki torches and/or overhead cafe-style string lighting add memorable charm as well as practical function to reduce trips and falls
Potlucks, buffets and large bowls of food such as chips/dip and so forth are a risk, so try to do everything to reduce the chances of spreading anything from guest to guest. Foods prepared in a home kitchen vs. commercial kitchen carry a higher chance of food-borne issues.
If you've never hosted or attended a themed pot-luck, this is a good time to give it a try: Baked potato bars, pulled pork/smoked meats, tacos/Mexican, Italian, Greek, Asian-fusion, deli salads or even chicken sandwiches can all be purchased from commercially prepared establishments. Suggest to guests in advance that they RSVP and bring $5 to $10 per person (depending on your budget) to cover the costs of the meal and have one or two families coordinate ordering and delivering the food.
If you prefer an old-fashioned potluck, keep plenty of hand sanitizer near the food and encourage guests to bring individual portions, as suggested above. If your potluck involves brats, hotdogs, pork, burgers, meat or poultry cooked on-site over a grill, have the grill master dispense the meat onto each person's plate.
During 2020, we spent every very small social gathering with family outdoors and distanced from each other. This meant dining al fresco during some very hot days of summer on the deck, but that was better than the alternative of staying home. Here's suggestions to beat the heat:
--Stay in the shade wherever possible under umbrellas, trees, awnings and so forth
--Bring portable electric fans and extension cords so each person has air blowing directly on them or provide paper fans
--Stay hydrated: consume cold beverages
--Use cold compresses on your neck and ice-pack hats for your head if available
--Serve ice cream, slushies, frozen treats and desserts and so forth
--Don't overdo it! Limit your time in the heat and don't let your pet/s be in the heat too long either
-- Maury Ankrum, Event Planner, Author
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