Peach Bruschetta with Hot Honey #SundayFunday

You definitely want to make this delicious, beautiful appetizer while fresh peaches and tomatoes are still available.  Simple to make, and it's a good thing because they go so quickly, you will need to make another batch.  

Ricotta Cheese base, piled high with fresh Peaches and Tomatoes, then drizzled with Hot Honey.  OH MY YUM!!

Italy Day 3-Sorrento and Cooking Class

Slept in this morning until 8 am.  Had a leisurely breakfast and then a 1.5 mile walk to the town square.  Frank and I enjoyed a glass of wine and some appetizers as the others went on a shopping spree.

Italy Day 2-Herculaneum and the Amalfi Coast

 We were up bright and early to head over to Herculaneum.  Herculaneum was destroyed in the Mount Vesuvius eruption in 79 AD, along with Pompeii and 3 other towns.  While Pompeii was covered in ash, making excavation a little easier, Herculaneum was covered in molten lava, making excavation much more difficult.

Italy, Day 1- Sorrento

We landed in Naples this morning after a full-day flight, having departed Detroit at 10:30 AM on yesterday.

Adagio Pumpkin Spiced Tea Rubbed Pork Tenderloin #sponsored

 Pork Tenderloin, rubbed in a flavorful Pumpkin-Spiced Black Tea and grilled to a perfect medium.

Crispy Eggplant with Sweet Corn #CooktheBooks

Our Cook the Books Club August/September Selection was the memoir "Coming to My Senses: The Making of a Counterculture Cook" by Alice Waters.

Smoked Kielbasa and Vegetable Skewers #SundayFunday

Smoked Kielbasa, Fresh Vegetables, Ripe Pineapple, placed onto skewers and grilled until warmed and tender.  A quick, easy meal to put a smile on your face.

The Sunday Funday Bloggers are featuring Fresh Vegetables today.....

A Wine to Enjoy around a Campfire #WorldWineTravel

Our administrator for World Wine Travel, Camilla of Culinary Cam, asked us to share the sips and nibbles we enjoyed during our Summer Travels.

We recently purchased an RV and have been traveling locally, enjoying time with family and friends.

Mine Frite (Mauritian Fried Noodles) #EattheWorld

 A popular dish throughout Mauritius, this noodle stir-fry is quick, easy, and delicious.  Perfect for a Wok Wednesday, especially when you are traveling to Mauritius as you Eat the World......

S is for Semitas

When I visited Anthony's Key in Roatan, Honduras, we started each morning with a wonderful breakfast.  Staff would greet us with a smile, a hot cup of coffee, a fresh fruit plate, and a bread basket filled to the hilt with donuts, breads, and pastries.  

My favorite was Semitas, the Honduran sweet bread with a crunchy cookie-like topping.  I had one each morning, and a couple of mornings I had two!!

S is for Semitas......

Sourdough Multi-Grain Bread #BreadBakers

I used my Kitchen Aid to make the dough for this delicious bread.  You can also use the stretch and fold method if you prefer.  This bread is great for sandwiches, but we ate it all toasted and schmeared with butter and jam for breakfast.  YUM.....

It's time for Bread Bakers.......

Antipasto Skewers #SundayFunday

These little skewers are a fun, portable treat that packs up nicely in a lunchbox.  Who says lunch has to be boring?

The Sunday Funday Bloggers are sharing Lunchbox Favorites today.......

A Mai Tai for The Women and the Weekly Menu

Created by Trader Vic Bergeron, in 1944 in Oakland, California, this iconic cocktail is a blend of two different kinds of rum, orange liqueur, orgeat syrup, lime juice, and simple syrup.

Parmigiana di Melanzane #FallFlavors

Enjoy this Sicilian-style Eggplant Parmigiana prepared without the breading on the eggplant, to bring out the natural goodness of this delicious vegetable.

A perfect, comforting dish celebrating Fall Flavors..............

Preserved Lemon Baba Ghanoush #FallFlavors

Earthy and delicious, this Eggplant Dip, flavored with Preserved Lemons, is perfect served with warmed pita, crackers, chips, and/or fresh vegetables.

Join us as we share recipes featuring the Flavors of Fall this week........

Roasted Beet and Tomato Salad #FallFlavors

Roasted Beets, Vine-Ripened Tomatoes, Freshly-Picked Basil, and Tangy Feta Cheese.  If there is any culinary season better than Fall, I have yet to discover it......

Look at how gorgeous and colorful all those Fall Flavors are......