I have learned a lot in just a few days. Well, actually over several weeks as we grew closer to the event and our planning of the trip. We really left the lodging arrangements to within 2 weeks of light off. We had also decided to travel with only carry-ons for 2 weeks. This one is a mixed bag, so to speak. It was really good because we did not book through a consolidator or agency. We booked Norwegian Air from Seattle to London Gatwick. Then we booked TAP (Air Portugal) from London to Lisbon. Not having to pickup bags and clear any official lines made our transition between airlines at Gatwick easier. (There is a whole other story about that later.) The down side is a backpack and a 21 inch spinner can be a lot of weight to maneuver, especially if you have to go up or down rickety stairs to and from the plane. (We had to several times.)
Continue reading “11 Tips for travel to Portugal (in particular, Lisbon)”
Directly downstairs of our accommodations is a lovely little restaurant called Zenith. We went there out of convenience the first night we were in town.
Ave Liberdade is like walking down Kalakaua in Honolulu. All the high end shops, expensive hotels, expensive condos and apartments….set with old time (hundreds year old) cobblestone streets that will take one down in a flash.
I am in the midst of cleaning out old files, which includes old recipes. I came upon one I have to share as it was one of my most favorite desserts in the 1970s. I used to hang out a lot at a restaurant/bar in Honolulu called Horatio’s. Needless to say, it had a nautical theme and an absolutely divine version of Pimm’s Cup No.1. It also had “burnt crème”. The first time I tasted this kind of dessert was at Horatio’s (Ward Avenue locale). So in looking through the recipes I am either going to document, or discard, I came upon just that recipe card. It was so popular it was also shown in the recipes section of a Sunday Honolulu Advertiser issue (shown side-by-side, here). So here is the recipe for Horatio’s Burnt Crème:
