Before the road to the Lower Keys opened, reporter Bill Weir took a boat to Key West to see how the recovery is going. He and his crew brought along food and water and supplies, but when they got there, everyone offered them food and water. The only thing anyone asked them for was a… Read More
I watched the eclipse from the top of Iron Mountain yesterday.
I’m frying something that’s already perfectly delicious on its own, and I don’t feel bad about it at all.
You know when life hands me lemons I do not stop at lemonade. I’ve had a steady supply since October, and now my freezer is stocked with cubes of juice.
My niece Lindsey taught me how to make this dip. She saw all the ingredients for it around my kitchen: cannellini beans, garlic, olive oil, and a basket of Meyer lemons.
Wintertime is citrus time, and I’m getting my fix every day. I love devouring oranges and grapefruit over the sink, letting the juice drip down my elbows.
Let’s end 2016 on a sweet note.
It was Vicente Martinez Ybor, a Spanish immigrant from Cuba, who brought cigar manufacturing to Tampa in the 1880s, and along with it, the Spanish-influenced architecture that still defines the town’s most historic neighborhood: brick factories, ornate balconies shading the sidewalks, elegant social clubs, and rows of casitas. It became known as Ybor City, and… Read More
Our annual pilgrimage to the Florida Keys is coming up. I can’t wait to cross all those bridges over the Atlantic and the Gulf of Mexico, where the waters are a thousand shades of turquoise, and roll down the windows to catch that salty breeze.
… with Baileys buttercream. I don’t like long-winded recipe titles, but you should know what you’re getting into here. This is a St. Patrick’s Day celebration cake!
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