Posted on May 23, 2018
Summer travel season is here–my favorite time of the year! PLEASE JOIN ME FOR A WAY TO SAVOR TRAVEL EXPERIENCES AT HOME in a course I’m teaching in July at The Porch, Nashville’s Independent Writing Center. GO HERE FOR DETAILS: Travel Tales: Writing Our Journeys Near and Far is for anyone wanting to join a community of explorers with various writing goals. Whether you’re a blogger or journalist seeking ways to hone your craft of transporting readers through story, someone simply seeking to create a personal souvenir of a special time and place, or a writer ready to excavate treasures on excursions in your own backyard, this course is for you.
My Ireland- bound friend, Carol, sent me the poem below–a sendoff for sojourners– as I packed for Spain and Morocco.
Travel Lovers are everywhere. Recently I enjoyed another cooking class taught by Chef Paulette, I met a group of ladies who have grown close on her culinary tours of Italy. As we braided bread in her kitchen, we bonded over a common thread: travel. We were transported to Italy again by four pasta dishes and tales of soul food…the beauty, adventure, and relationship… travel has given us. In Chef Paulette’s classes you can create delicious dishes, meet kindred travel spirits, and enjoy Italy at home.
Another way to savor travel experiences at home is in a course I’m teaching in July at The Porch, Nashville’s Independent Writing Center. Travel Tales: Writing Our Journeys Near and Far is for anyone wanting to join a community of explorers with various writing goals. Whether you’re a blogger or journalist seeking ways to hone your craft of transporting readers through story, someone simply seeking to create a personal souvenir of a special time and place, or a writer ready to excavate treasures on excursions in your own backyard, this course is for you.




Braided Puff Pastry Pecan Coffee Cake

For more on Chef Paulette, one of my favorite people, go here. Her summer 2018 classes are sold out, but in August she’ll announce by email her fall schedule. If interested, go here.

Whether taking a trip together in a Nashville kitchen or across the sea, food and travel are ties that bind.

Antipasto Salad with Olives and Chunk Parmigiano

Four spaghetti dishes: La Spaghettata with fresh tomatoes and anchovy butter (my favorite), alla Carbonara, Aglio Olio (Garlic and Olive Oil) with Parsley and Red Pepper Flakes, and Lemony Garlic.
