Good day to all!  Welcome to this week’s The Traveling Foody blog.  It’s Amer I “can” not Amer I “can’t.”  Why am I talking this way?   Well, today many of us American’s are celebrating the adoption of our independence.  With the invention of the internet we are able to share what this day means to us and to other nations.  It’s an awesome feeling to be free and be able to open up and share knowledge and culture between people from all nations.  I like to invite all our travelers and Foody lovers all over the globe to celebrate with us the joy each other’s stories and recipes which will bring all of us closer together.  I must add that I am grateful for my life on this beautiful earth and being able to share this earth with you, my family and friends.


North American food is as diverse as the land. In recent years North America has seen more sustainable farms popping up and pushing away from corporate and government subsidized farming.  People are willing to pay a little more for quality local foods.  The turn of the 19th and 20th centuries brought to light an influx of immigrants who developed a rich assortment of food preparation throughout the region.  From the Pacific coast to the Atlantic, North America has been a melting pot of cultures.  The vast rich farmland of North America provides people the perfect conditions for farming various fruits, grains, vegetables, and livestock.  The Pacific and Atlantic oceans also provide people with bountiful treats from the sea.  The combination of the North American topography and culture will astound the traveler.  North American cuisine will continue to fuse new and old traditions.

I would like to share with you some strange facts about food and about America.  Included in this week’s blog are recipes from the North American section of my book, Around the World in 80 Recipes.  Thank you to my good friends, Ben and Rachel Shelton, for letting us use their kitchen and for the beautiful photos they were able to capture for the book.

You can purchase the book at  For more information on upcoming books visit


Strange facts:

Apple rock!  Why?  They are more efficient at waking you up in the morning.

There were 57 varieties of pickles Heinz ketchup produced.  Now you know why there is a 57 on the bottle.

Wrigley’s gum was the first product to have a bar code.

Charles Jung invented the fortune cookie in 1918 in America.

If you chew gum while peeling onions you shouldn’t tear up.

California and Arizona produce 95% of America’s entire lemon crop.

In the American Civil War, acorns were used as a substitute for coffee.


Grilled Salmon

Serves 6


  • 1 ½ lbs salmon fillet
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ¼ cup water
  • ⅓ cup vegetable oil



Season salmon fillets with lemon pepper, garlic powder and salt.  In a small bowl stir together soy sauce, brown sugar, water and vegetable oil until sugar is dissolved.  Place fish in a large sealable plastic bag with the soy sauce mixture, seal and turn to coat.  Refrigerate for at least 2 hours.

Preheat grill for medium heat.  Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.



Crock Pot Bison Chili


  • 2 ½ cups dry red kidney beans (soaked overnight in 2 quarts of water)
  • 4 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 2 Tablespoons vegetable oil
  • 1 ½ cups finely chopped yellow onion (2 medium)
  • 2 lbs ground bison
  • 1 can diced plum tomatoes (28 oz – 796 ml. size)
  • 1 can tomato sauce (23 oz – 680 ml. size)
  • 1 small can tomato paste (5.5 oz – 156 ml. size)
  • 1 teaspoon salt



Combine chili powder, cumin, coriander, garlic powder, oregano, and cayenne in a small bowl and set aside.

Put vegetable oil in large saucepan.  Heat over medium-high heat, add onions and sauté for 2 minutes.  Sprinkle in set aside spices, stir to combine with onions.  Let sizzle for a minute or two, or until the aroma from cooking spices becomes quite noticeable.

Immediately add the ground bison.  Cook, stirring occasionally until the meat has completely browned, about 5 to 7 minutes.  Transfer saucepan contents to the crock pot.  Drain the kidney beans.

Add kidney beans to the crock pot along with the plum tomatoes, tomato sauce, and tomato paste.  Sprinkle in salt.  Stir to combine all ingredients.

Cover and set on high heat.  Serve in a bowl.
For light red kidney beans, cook the chili a minimum of 8 ½ hours; for dark red kidney beans no less than 10 hours is required.

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Welcome travelers and foodie lovers to this week’s The Traveling Foody Blog.  In lieu of the UEFA EURO 2012 finals this Sunday in Kyiv, Ukraine; I would like to explore the Ukraine.  First off, I must say that the people of Ukraine are intelligent, beautiful, and innovative and have been very gracious in hosting the UEFA Euro.  Kyiv is centrally located in the northern part of the country.  Early travelers passed through the city on their travels between Constantinople and the Scandinavian countries.  Not only is Kyiv the capital but it is the largest city in the Ukraine.  The country is well known for its history, higher educational institutions and high tech outsourcing industries.

Although the traveler might not find any street food in the city, the historic landmarks and amazing scenery declare that Kyiv is not a city that will let The Traveling Foody down.  The Ukraine and its culture have thousands of years experience with preparing treats that keep the belly satisfied.  A couple of my favorites are Pirozhkis and Borscht.  I would like to leave you with a Cabbage Pirozhki and a Borscht dish recipe. Both recipes and information are available in my publication of Around the World in 80 Recipes @

I hope that all of you have enjoyed traveling with us and enjoy the game on Sunday.

Cabbage Pirozhki

Ingredients for dough

  • 2½ cups sifted flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup vegetable shortening
  • 2 Tablespoons butter
  • 1 egg
  • Ice water


Ingredients for filling

  • 5 cups chopped cabbage (2 small heads of cabbage)
  • 2 Tablespoons salt
  • 4 cups boiling water
  • 2 chopped onions
  • 4 Tablespoons butter
  • 1 Tablespoon dill or parsley, minced
  • 2 hard-boiled eggs



Dough: Sift dry ingredients together.  Add shortening and butter into dry mixture, mixing with a fork until the mixture looks like oatmeal.  Beat the egg slightly in a measuring cup and add enough ice water to make ½ cup. Pour egg and water into the flour mixture and mix well.  Roll out the dough on a board or countertop dusted with flour.  Take egg sized balls of dough, flatten, and roll out.  Repeat with remaining dough.

Make filling: Remove outer leaves from 2 heads of cabbage, and finely chop the cabbage leaves.  Mix cabbage with salt in a bowl and let stand for 15 minutes.  Pour the cabbage into a colander in the sink and drain.  Heat 4 cups of water to boiling and carefully pour boiling water over the cabbage in the colander.   Melt the butter in a large skillet and add the chopped onion. Sauté until softened (about 5 minutes).  Add the drained cabbage to the skillet and continue cooking, stirring frequently with a wooden spoon, until the cabbage is soft.  Remove the shells from the hard-boiled eggs and chop the eggs.  Add dill or parsley and chopped eggs to the cooked cabbage and cook for 2 or 3 minutes longer.  Remove from heat.  Preheat oven to 375°F.  Fill each pirozhki with about 1½ Tablespoons of the cabbage mixture.  Pinch edges together and place on a greased cookie sheet.   Bake the pirozhkis for about 15 minutes.




  • 1 lb beef (with or without bones)
  • 1 lb red beets (3 average ones)
  • ½ lb shredded cabbage
  • 4 small potatoes
  • 1 carrot
  • 1 onion
  • 3 Tablespoons tomato paste
  • 1 teaspoon vinegar
  • 5 cloves garlic (grated)
  • salt and pepper to taste
  • parsley, dill and spring onions



Put beef into a large saucepan and cover with cold water.  Bring to a boil; reduce heat.  Remove the grease and froth from the broth surface with a spoon.  Add one onion. Cook at low heat for 1-2 hours.

Melt 1 Tablespoon margarine in a saucepan.  Cut red beets into thin sticks and add them into the cooking pot.  Add tomato paste or sliced tomatoes.  Simmer at low heat for 1 hour.  If there is not enough liquid, add some broth. Add vinegar.

Melt 1 Tablespoon butter in a frying pan.  Add chopped onions and carrots cut into thin sticks.  Cover and sauté for 15 minutes, stirring occasionally.  Heat broth to boiling.  Add chopped cabbage and potatoes cut into bars.  Cook for 5 minutes. Add sauté and cook another 10 minutes.  Add simmered red beets. Cook another 5 minutes. Add salt, black pepper and garlic.


-Damien – The Traveling Foody

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Muy Caliente!

Welcome everyone to this week’s The Traveling Foody blog.  The kids are out of school and you spent all year working hard and saving up for your vacation this summer.   I hope everyone is ready to kick start their summer with some HEAT!  That’s right foodies; it’s time to discover the powers of “Hot Sauce.”

Hot sauce has been used for thousands of years and containers for the sauce have been found during archeological digs and from sunken ships.  Aztecs have been noted for using the chili’s that make these sauces and began refining them as early as 3500 B.C.  Not only are hot sauces used for flavoring our foods but for medicinal usage as well.  On their ventures to the Southern America’s, the early European explorers brought these peppers back to Europe and India where the popularity became infused in their cultural cuisine.

There are many different kinds of chili’s that are use and many types of sauces that are made around the world.  A cluster of chemicals called capsaicinoids are the cause of the heat in chili peppers.  When making the sauce, the peppers are infused with anything from oil, vinegar, beer, water, alcohol, vegetables and fruit pulp.

The hotness of the chili pepper and hot sauces are measured using a scale called the Scoville scale.

Today you can find a wide range of hot sauces.  Many of these sauces have funny names to accompany their heat.  It’s not just about the heat but about the flavors.  Being a popular ingredient, hot sauce contests take place all over the globe.  So get out there and test your palate, meet some new friends and try making your own.  Who knows what you will unleash.

Here is a basic recipe for hot sauce:

First thing you need to do is select your pepper.  There are many types of peppers to choose and this will be up to you to decide.  Once you have selected your pepper you will need to determine the heat level.  Depending on pepper, ½ pound will be milder than if you use 1 pound.


  • To reduce the heat of the sauce, cut open the peppers and remove the seeds and membrane.
  • Adding shredded carrots will reduce the heat of the sauce and enhance the fruit flavor of the chili.


  • ½ to 2 lbs of peppers
  • 1 clove of garlic
  • ½ large onion
  • 16 oz tomato sauce
  • 1 Tablespoon vinegar
  • 1 Tablespoon crushed red peppers
  • 2 Tablespoon Salt


Mince one clove of garlic.  Dice ½ of large onion.  Mix garlic, onion, hot peppers after taking seeds out and 16 ounces of tomato sauce in a food processor.  Puree the mix until all thick chunks are gone.  Place the mix in a frying pan. Cook on low to medium heat until simmering.  Add one tablespoon of vinegar.  Strain hot sauce into jar.

Happy summer everyone!

-Damien- The Traveling Foody

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Going to Market

I hope that everyone is having a grand week so far.  Last weekend was a very exciting weekend for The Traveling Foody Crew.  We started filming various locations around Seattle, Washington for our Youtube channel.  One of our favorite filming moments was at the farmers’ market. The University market to be specific.  The University District farmers’ market is said to be one of the largest and oldest “farmers-only” market in Seattle and is open all year around.  We met with so many producers and representatives and sampled some of the best products.  What I like about going to the farmers market is being able to connect with the producers and being able to talk about how and where the products are being produced. Plus, we take out the middleman and give our money directly to the farmer or the producer.

There are more farmers’ markets popping up all over the America and around the globe.  Not only are these farmers’ markets hot spots for locals but for travelers of all types.  An excellent farmers’ market consists of a snapshot of the region and informs the customers on what is going on with the animals and plant life and their conditions.  A draw to these markets is the social aspect where many of the markets have speakers and booths with information on their community and sustainability within.

If you have a chance on your travels to visit the local farmers’ market then you should venture out and experience what the region is producing.  I know for my family a visit to the farmers’ market makes our cooking and eating experience more enjoyable. I like to leave you with a few recipes we like to make using products from our local farmers’ market.


Below like to leave you with a farmers’ market finder link for the United States.


Don’t forget to check out my book Around the World in 80 Recipes.  And please let your family and friends know about it.  You can purchase it paperback or Kindle.  More information can be found on our “Books” page on our website at


Strawberry Soup

Serves 4


  • 1 pound fresh strawberries
  • ¼ to ½ cup sugar, depending on the sweetness of the berries
  • 3 Tablespoons lime juice
  • ¼ cup crème fraîche
  • ¼ cup light cream



Rinse the berries and then remove their caps.  Transfer the berries into a blender.  Add the sugar, juice and crème fraîche and blend until the berries are finely chopped. Add the cream and purée.  Transfer into a glass bowl or jar, cover and refrigerate overnight. Taste and adjust the seasoning with a bit more lime juice, if needed.  Serve chilled.


Braised Baby Bok Choy with Celery and Ginger


  • 8 clusters baby bok choy
  • 1 Tablespoon olive oil
  • 1 ½ Tablespoon fresh ginger, peeled and shaved with a vegetable peeler
  • ½ cup celery, very thinly sliced on the diagonal
  • ½ cup onion, thinly sliced
  • 2 cups vegetable stock
  • 1 Tablespoon soy sauce



In a pan large enough to hold the bok choy in one layer, heat the olive oil over medium. Add the celery and onion and cook for several minutes.  Add the ginger and cook until the ginger becomes fragrant.  Add the vegetable stock, bring to a boil then simmer for 5 minutes.  Add the baby bok choy clusters in a single layer.  Simmer over medium low heat for 5 minutes, and then turn the clusters over.  Simmer for another 5 minutes, and then turn again.  Simmer for another 5 minutes, turn and sprinkle soy sauce over the bok choy.  Serve hot.


Cucumber Soup with Mint


  • 2 ¼ cucumbers, peeled and cut into chunks
  • 3 garlic cloves, peeled
  • ½ cup plain yogurt, I use a thicker full-fat variety like Brown Cow
  • 1 ½ teaspoons white wine vinegar
  • 1 teaspoon salt
  • Cracked black pepper
  • ½ cup mint
  • 1 Tablespoon extra virgin olive oil



Place cucumbers and garlic in food processor or blender.  Process until smooth.  Transfer to a large bowl.  Add yogurt, vinegar, salt and a few cracks of black pepper and combine.  Chop the mint and add. Stir in the olive oil. Chill for at least a half hour.


-Damien- The Traveling Foody

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I hope everyone is having a fantastic week so far.  The gang at The Traveling Foody is gearing up to finally start filming this weekend.  We will be filming at the Magnolia and University Farmers Market in Seattle, Wa.  We look forward to sharing our ventures with you via The Traveling Foody Youtube page.

This week is about the leftovers.  I was reading about the report from last week that was produced by the UN food and Agriculture Organism that 1/3 of the food produced for Human consumption is wasted each year.  In the report the organization talks about the different regions and how the waste occurs in each region.  The report also talks about how the regions might be able to solve these issues.  Now I know that some of you might be thinking that reports have some issues with reporting data and other various factors that might not have been accounted for.  I know in my past I have wasted and have seen other countries waste food.  I have seen produce be thrown away due to lack of infrastructure with transporting the food in developing countries.  In North America I have seen markets throw their old produce away due to the rise in prices and people are not willing to pay.  Bottom line is setting up better ways of not wasting.

Now that we got you all thinking and probably a little irate, let’s move on to some cool tips for our leftovers.


  • Seed spices can be planted and grown
  • Seeds from your potatoes, peppers, apples, onions and various fruits and vegetables can be planets and grown.
  • Fresh herbs and spices and be planted and grown after seeding.

Leftover meals:

  • Leftover backed potatoes can be used with garlic and onion for some yummy hash browns.
  • Leftover beef, vegetable and chicken broth can be frozen and used later on.
  • Leftover pasta and rice can be used with your leftover broths for a quick meal.
  • Stale breads can be used with oil and garlic baking at 400 degrees until brown to make yummy croutons.
  • “If you have any” leftover bacon you can use it for soups, beans, salads and much more.
  • I Ziploc and freeze many items from my garden for the winter months.
  • Canning is a wonderful way to preserve your food.

There are many options for preserving and utilizing leftover food that is both fun and exciting to do.  These are just a few tips to think about.

Remember that we should always be exploring Earths great paradise.

-Damien – The Traveling Foody.

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Salad! Salad! Salad!

Willkommen und Guten Tag!  Greetings Foodies!

I hope that everyone has enjoyed their week so far.  Last Monday was Memorial Day in the United States.   Family and friends gather to remembering the men and women who died while serving in the United States Armed Forces.  Many people turn this day into a 3 day weekend and that means food, food, food.  People got to eat and what better way to feed the masses then offering them various salads.  They are cheap and easy to make.

Last week I had received many emails and phone calls on how they loved my recipe for German potato salad.  The recipe is in my book Around the World in 80 Recipes.  I figure with the Holiday and the response that I will offer that and 2 other salad recipes in this week’s blog.

I want to thank all of you for the support and the great response to the Blog and to Around the World in 80 Recipes.  I am glad that everyone has enjoyed them both so much.


German Potato Salad

Serves 4 to 5


4 cups chopped red potatoes

4 slices bacon

1 small onion, diced

3 green onions chopped

2 Tablespoons canola oil

¼ cup cider vinegar

3 Tablespoons white sugar

1 Tablespoon mustard seeds

1 teaspoon salt

½ teaspoon ground black pepper

1 Tablespoon chopped fresh parsley



Place the potatoes into a pot, and fill with enough water to cover.  Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.  Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat.  Fry until browned and crisp, turning as needed.  Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned.  Add the vinegar, sugar and mustard seed.  Whisk in the canola oil and Crumble in half of the bacon.  Add the hot dressing to the potatoes, add parsley, chopped green onions and toss gently to coat.  Season with salt and pepper to taste.  Crumble the remaining bacon over the top, and serve warm.


Israeli Couscous & Blueberry Salad

Serves 6


3 cups raw Israeli couscous

½ cup toasted pine nuts

2 stalks celery, diced

½ cup red onion, diced

2 cups blueberries

Zest of 1 orange, diced

1 Tablespoon finely chopped mint



¼ cup orange juice

1 Tablespoon chopped mint

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup red wine vinegar

½ cup olive oil



Bring 6 cups of water to a boil.  Stir in couscous, reduce heat and cover.  Simmer for 10 minutes.  Drain if needed and cool thoroughly.

Combine dressing ingredients in a food processor or blend until creamy.  Mix all ingredients together in a large bowl.  Adjust seasoning to taste with salt and pepper.


Spinach, Farro, Strawberry & Feta Salad

Serves 4 to 6


1 cup farro or whole wheat berries

¼ cup extra-virgin olive oil

3 Tablespoons balsamic vinegar

2 Tablespoons rice wine vinegar

2 finely chopped green onions

2 Tablespoons coarsely chopped fresh oregano

1 small basket strawberries

Salt and pepper to taste

Sugar, if needed

8-10 ounces baby spinach leaves

3-4 ounces feta cheese, crumbled slightly



Put 3 cups of water in a pot and bring to a boil.  Salt the water slightly.  Add the farro, cover the pot and cook on low for about 30 minutes.  Test for desired doneness.  For a salad, a bit al dente is recommended, but you can cook it longer if you choose.  Drain off any excess water and cool.

Meanwhile, in a small bowl, combine the olive oil, both vinegars, half the green onions and the oregano.  Using a fork, mash 4 strawberries and add to the vinaigrette.  Season with salt and pepper, and if needed, a little sugar.

Thickly slice the remaining strawberries.  In a large bowl, combine the spinach, cooked farro, and remaining sliced strawberries.  Toss with enough vinaigrette to lightly moisten.

Top with the feta, and season again with salt and pepper to taste.


-Damien – The Traveling Foody

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Vegetarian Week

This week in the world we celebrate the culinary diets of Vegetarians.  Whether you’re a dedicated vegetarian, a veggie dabbler, or a committed omnivore, there is no denying the health benefits of vegetarian meals.  It takes much more energy to raise a cow than grow a field of veggies.  For many vegetarian travelers, maintaining a strict vegetarian diet while traveling can sometimes be challenging.  I’m here to tell you that there are many places around the globe where vegetarianism is a commonplace and is encouraged.  Many Buddhist countries you will find that vegetation is the main course.


Below is a list of places around the world that are well known for the vegetarian cuisine.


With 20-40% of Indians estimated to be vegetarian, India is a haven for veggies. Most of the foods you will find in the markets in India are marked with special labels to aid the vegetarian.  The majority of restaurants offer strictly vegetarian food.



Vegetarianism is recognized and vegetarians are well provided for throughout most of central and south Thailand.  Many of the Thai dishes use noodles, rice and vegetables.



Since the mad cow outbreak in early 2000s, England has embraced vegetarianism.  More vegetarian restaurants have been opening up throughout the city of London.  Like India, many of the markets label the products to aid the vegetarian.



Because of the Jewish Kosher Laws Israel is a fairly easy country for vegetarians to find proper fodder.  Add to this the abundance of Mediterranean food such as falafel and hummus, and vegetarians should have no problems finding fitting food.


If you, your family and or friends regularly eat a vegetarian meal I would suggest you try hosting a vegetarian potluck, sampling the various vegetarian meals around the globe.  For those traveling foodies that are vegetarian here is a link that will help you find places to eat all over the globe.

Happy Vegetarian week and be the adventure!

– Damien – The Traveling Foody

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May the Norse be with you!

Happy Syttende mai!

Syttende mai translates 17th of May.  Why is this day so important?  Well, The Constitution of Norway was signed at Eidsvoll on May 17, 1814 and declared Norway to be an independent nation.  Cities, towns and countries with strong Norwegian heritage and population celebrate this day with festivals.  In Norway, it is a festival of flags and colorful processions, where children have a central part to play as they walk to the music of marching bands.  You will see traditional Norwegian costumes as a prominent and natural part of the celebrations.  The festivities last from early morning to late at night.  Parties with family and friends featuring traditional food and drinks are common.  This is the most important day for the children during the summer.

In my town of Poulsbo, Washington, U.S. we celebrate with our own Viking Fest.  Our festival is a 3 day festival.  I have invited many family and friends to a weekend Viking fest Camp out/ Cook out for the weekend and we cannot wait for the festivities.  We will have games, food, music and go check out the downtown festivities and parade.  We will start early in the morning and finish strong with a large bonfire.  I will be providing the people with my Norwegian meatballs and German potato salad, which you can find the recipes in my book Around the World in 80 Recipes.

Below is a link to the Poulsbo Viking fest for those local travelers.

For those around the globe, see if there are any festivals in the areas you are in or will be visiting.


I like to leave you with a wonderful Norwegian recipe.

Honey-and-Mustard-Marinated Salmon with Rosemary Apples


1 pound salmon fillet, skin on, any pin bones removed
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon chili powder (optional)
Sea Salt
4 sweet apples, such as Golden Delicious
2 tablespoons unsalted butter
1 small sprig fresh rosemary
Fresh mint leaves for garnish (optional)


Rinse the fish under cold running water.   Pat dry with paper towels.   In a shallow dish, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder, if using.  Place the fish in the mixture, turning to coat it with the marinade.  Cover and marinate for 2 to 3 hours in the refrigerator or, if pressed for time, for 30 minutes at room temperature.

Preheat the oven to 375°F.  Transfer the fish to a baking dish. Bake for about 12 minutes, or until the flesh flakes nicely with a fork. Season with salt.

Meanwhile, core the apples and cut each into 8 wedges. Heat the butter in a large skillet over medium-high heat.  Add the apples and rosemary, reduce the heat to medium, and cook for 5 minutes, until tender.  Remove from the heat and discard the rosemary.

Serve the fish with the apples, garnished with mint, if desired.


Vel bekomme! God tur! Skål!

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Let’s go for a walk

With June just around the corner the parks and gardens around the world breathe life and passion to all creatures basking in its glory.  Take a moment on your lunch break to enjoy your local park.  For those who would like to make a day of it, have a nice long picnic with friends, family and lovers.   One of my favorite parks is Golden Gate Park in San Francisco, California.  I have had many great times there in my childhood and love the fresh air and the scenery.  I remember when I was younger I would imagine I had a castle in the middle of the park.  There is something magical about the times we spend at parks and gardens and the wonderful memories that follow.  I have pasted a few of our favorite parks that are a must to see and are hard to leave.  Go out and be a part of this adventure we cal life!


-Damien – The Traveling Foody

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The beginnings of May

May is a wonderful month here in the Northwest.  It’s a time of outdoor activities.  On may 19th the Traveling Foody is holding a Viking Festival BBQ, and bonfire.

Before that we will be spending 2 weeks planting the garden before we get back on that plane.

Things that I will be growing this year is more leek, unions, 4 various lettuces, grapes, apples, pears, blueberries, various squashes, tomatoes, and many herbs.

I can not wait to feed the masses with my garden.  I also am looking forward to the Viking Festival where I showcase my famous Elk Meatballs.

You will find the recipe when you purchase Around the World in 80 Recipes.  The book willbe released in one more week.  We are all so proud and happy for the release of this gem.

Another great recipe for may and the Viking Festival party will be my Cucumber Salad which you can find down below in this weeks blog.


I hope you all have a fantastic week and are getting your gardens ready for the fantastic plants.



Cucumber Salad

Serves 6 to 8


  • 3 large cucumbers, peeled, thinly sliced
  • 1/2 white union
  • 1 cup white vinegar
  • 3/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon salt
  • dash ground cayenne pepper
  • dash dried parsley flakes
  • 1/8 teaspoon black pepper
  • dash dried leaf basil


Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.



Earth is a paradise. Pack your bags, open your mind and your stomach.  It’s time to explore!

   – Damien T. De Witte ~The Traveling Foody ~
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