tag:blogger.com,1999:blog-88179928057414523092024-03-05T11:53:52.701-08:00wired2theworld foodA place for food.wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-8817992805741452309.post-74668372567350074112009-03-30T22:36:00.000-07:002009-03-30T22:41:12.389-07:00Introducing formerchef.comWell, I've gone and started a new blog.<br />I decided that having a travel website and a food blog with <em>almost</em> the same name might be confusing to some. Go figure.<br /><br />So, it is with great excitement that I introduce my new food blog, <a href="http://formerchef.com/">http://formerchef.com</a><br />There are only a few posts so far, but my plan is to write about all things food; cooking, gardening, and maybe featuring some restaurants, markets, shops, etc.<br /><br />For the few of you following me here, please come over there and check it out. New posts include my "Tomato Obsession" and a recipes for "Strawberry Shortcake with Meyer Lemon Buttermilk Biscuits" and "Red Curry Noodles with Tofu."<br /><br />Hope to see you there!wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-65735869483199942812009-03-16T22:21:00.000-07:002009-03-17T12:04:48.663-07:00How to Fill a Raised Garden Bed with the "No Dig" Method<div><div><div><br /><div><div><div><div><div><div>The "No Dig" method for gardening is supposed to use less water, take less effort (no digging, no <span class="blsp-spelling-error" id="SPELLING_ERROR_0">rotatilling</span>) and raise superior vegetables.</div><br /><div><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ok</span>, sign me up.</div><div> </div><div>I had two references. One, a story I'd read in the LA times last summer (<a href="http://www.latimes.com/features/home/la-hm-nodig12-2008jun12,0,55177.story">http://www.latimes.com/features/home/la-hm-nodig12-2008jun12,0,55177.story</a>) and the other, the website, <a href="http://www.no-dig-vegetablegarden.com/">http://www.no-dig-vegetablegarden.com/</a></div><br /><div></div><div>I started saving newspapers about a month ago.</div><br /><div>On Saturday David went to Stephen's Hay and Grain in Glendale and bought 2 bales of Alfalfa and 2 bales of Hay. It's times like this I'm very happy we have a pick-up truck.</div><br /><div>On Sunday morning my mother and I went to Armstrong. We weren't certain how much compost or fertilizer we'd need so we bought 6 bags of Organic Compost and 6 bags of Chicken Manure/Fertilizer and we figured we'd see how far we got.</div><br /><div></div><div>We began by leveling out the two rectangular beds, both the walls and the dirt, as best we could. Then, we laid down a thick layer of wet newspapers.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5314043027787974290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IIlfSsTRfsTrh6-ZhM5uqcLuHSWt0Ly5TpE18kW42eJCKyVDY01ocPawkAbDj2GJ6COG9cdlFhF5ct327AhtDd9G8_AYEle0UE40KMK8UuIPF6fFUWjKJXx84TZT1OCSrAzfqYj3iILH/s400/DSC_3311a.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5314043830317711362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 275px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHhCJWrytM-W9wVc8NeW_DVKTZR6-SXLHyaM4Esh_zSOyBJxXnxayLSUrS7ZKVnRg3OyHzq2-7tJqwzdC6VgGm_6xHg5PnMoLBSBtXTg6z5IGy2DDW6fnePH_Xrieukbvjs9g5Vo-oI84/s400/DSC_3312a.jpg" border="0" /><br /><br /><img id="BLOGGER_PHOTO_ID_5314043830960338690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCM15Q3bmZ0rY_fmOYCol2fbrN2MU-h6XBVXMmVVOq5pxrvmfrDYPL-Q22p6Vfh9MNQW2hFBbpUWA8T744-EAkNuM9_cHkPg9QoVTcfyMM3jR-hqqIylEMQ2CQpZWXukcw5JtsKRukHFpi/s400/DSC_3314a.jpg" border="0" /><br /><div></div><div>After the newspapers, came a 4" thick layer of Alfalfa topped with a 1" think layer of chicken manure. We wet this down.<br /><br /><img id="BLOGGER_PHOTO_ID_5314043834839998738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_gwmJFxxcr0vaWf0RSVaIZQMQF2FFx8u_By_WzMD3aQ0GiSaVlipY9joy0HjcN56uys06aOTFSZoorX0xbah9of9-eoa7GvTaMbvqR81pwLpGyZRZnfmAvFTwWzdHNzPlwD8yjeqFKpr/s400/DSC_3315a.jpg" border="0" /><br /><br /><br />Next came 8" of hay, which got topped with another 1" of manure.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5314046176005450434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwv23A04XXLe0hUd3mUebqwpnRSWaq6CZmWTPD2sRty-ytfX93otxs9XZcjc61F3EcxvugC11JGXsmtBrrm2x5v6NgEkMelzLBHSxaDL9BW6c4Uew3GXWdEWAlPDhTmCPgE7wwa17caJq/s400/DSC_3319a.jpg" border="0" /><br /><br /><div>On top of the hay went 4" of Compost. We wet down every layer.</div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5314046178246735154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSgm9qrzorWF7dwpPqsbhp6KHNlh6fZQCjkE3c4xq4kQuZnEUdJ_aApIXd9pD0ZR4eleVatnV9zoayfb1FWi8Ei1qSDG2PFk0QC5y4wFDAkhNI5Z0mRQaby-b5Rolx2IhU1fJDZ45g98-/s400/DSC_3323a.jpg" border="0" /></div><div></div><br /><div>For the two 4'x5' beds, we used 1/2 bale of alfalfa, a full bale of hay, and all the bags of compost and fertilizer. We estimate we will need to buy 1 more bale of hay and 9 bags each of the compost and fertilizer to complete the larger raised bed.</div><br /><div></div><div>I bought a few starter plants just because I could not resist and the instructions said you could plant right away. Below, 4 tomato plants, 1 basil, 2 arugula, and 2 different eggplants.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5314047630031569602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdj1xnYHEv1Kh176Lgzv-Z3024rwS6RJ3OfXk_oz81X37YQC39JnMrMZ873AshCldGw9kZ3N6MnV09zCEz2Af6NJ2EP8wQKiojEzc3n25krmujiVGXtqf1AcfKtlh3iY65NUbAStiGx_Lo/s400/DSC_3332a.jpg" border="0" /></div><div><img id="BLOGGER_PHOTO_ID_5314047637755661090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxQUkku7d041DnWD8zD9vZpknudPxEvPjlu-XTx432cKjCR33qLZftz5l6Hp0LGZDhKYSgmkQi4TLuWAG5Yzt84TvHsmO5Hi0Y0oHCWe3WoJWl38wMRwQijFTxU0QupU8cVc_NKzWQhvO/s400/DSC_3342a.jpg" border="0" /></div><div> </div><div><em>Those monsters!</em> The next day I discovered that some of our local little creatures (raccoons, skunks and possums) had been digging in and under the new beds. Fortunately, they didn't mess with the plants.</div><div> </div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5314047640572404418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP637Mbqr4Mmj2mCTdg4wTyX36z9dbzAm1wlrs_wIrErb8dBBZNebrKbQIxGMQCWFHDFsmTq_XURXdCa9YSBynJ6jsRg-2T0gnvVFFLU0KN0OcMcS2OpxH15wrw-k2YvXVIeED6H4jTe4/s400/DSC_3345a.jpg" border="0" /></div></div></div></div></div></div></div></div></div><br /><p>On top of the compost we put the remaining hay for mulch. Next weekend we will fill the other, larger bed and then I get to fill it with as many plants as will fit!</p>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-55842443811258100902009-03-09T18:04:00.000-07:002009-03-12T23:16:17.266-07:00How Pork Chops Lead to a Garden or, How to Build Raised Garden Beds<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMHrje6dQnZPowCDRzP2vZKdPZiTxLcVwDAH4Y4bYsi5JveUxmi7hF4o3yIsR18fQEJgwTONTZ3Iajy6MMYsOG-WDKZNkfQf8w6K1IDs83oq1NWrhVFWwN88FCUjFIMW7GWPbDIt8FyF1/s1600-h/DSC_3213a.jpg"><img id="BLOGGER_PHOTO_ID_5311370882661121682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 328px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMHrje6dQnZPowCDRzP2vZKdPZiTxLcVwDAH4Y4bYsi5JveUxmi7hF4o3yIsR18fQEJgwTONTZ3Iajy6MMYsOG-WDKZNkfQf8w6K1IDs83oq1NWrhVFWwN88FCUjFIMW7GWPbDIt8FyF1/s400/DSC_3213a.jpg" border="0" /></a><br /><div align="left">A couple of nights ago I had the worst tomato of my life. It looked pretty, but it was completely devoid of any flavor. Sorta like blondes. Ok, I take that back. Some of my closest friends are blondes. But you know what I mean<em>...this is LA after all.</em></div><div align="center"></div><div align="center"><br /></div><div align="left">Anyway, we've had bad luck in the last couple of years growing tomatoes. They grow big and strong, set some fruit, and then start to die from the bottom up, quickly, before the tomatoes can grow and ripen. It looks likes some sort of “blight” and it’s very frustrating. We can’t pinpoint the cause. At first we thought it was the soil, but it happened even when I planted the tomatoes in big pots of fresh soil on my patio. My theory is that it’s the damp, foggy, “June gloom” we get on summer mornings. But I am a glutton for punishment and keep trying.</div><div align="left"><br /></div><div align="center"></div><div align="left">The last two years our vegetable garden has laid fallow and in that time has become a giant cat box and buffet for termites. Thus, it was time to replace the old raised beds and I decided I wanted something taller and easier to use. In addition, last year I'd read an LA Times article about "No Dig Planting" and had saved it. I thought it was a good opportunity to try a new growing method.</div><div align="left"><a href="http://www.latimes.com/features/home/la-hm-nodig12-2008jun12,0,55177.story">http://www.latimes.com/features/home/la-hm-nodig12-2008jun12,0,55177.story</a></div><div align="center"><br /></div><br /><div align="left">Cut to the crappy tomato (see the last post about Pork Chops) . It was just the incentive we needed to get up on a Saturday and build our new garden. We used the old garden as a template, but changed some of the dimensions. The purpose of this was twofold; widen the pathways and cut down on lumber waste and the amount of cuts we'd need to make. For example, by making the smaller beds 4' x 5' we could just buy 8' and 10' boards and cut them in half.<br /></div><br /><div align="left"></div><div align="left">A couple of notes about the lumber. I investigated using a composite product like Trex which is used for decking. This is good because it does not rot and our previous beds had rotted and been eaten by termites. However, it's expensive and it would take a lot because it only comes in 5" widths. So we settled on untreated pine in a 10" width, allowing us to have 20" tall beds. My understanding is that you don't necessarily want to use pressure treated wood either because the chemicals can leach into the soil. You could use untreated cedar, but it was about 3x as expensive as the pine and only available at a speciality lumber store. </div><div align="center"><br />Here's the process:</div><div align="center"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5311412176173870082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrOTdw7Ui7p-gD50aD1nEC65Uk6fFZvyyE-iiVKUJzX1LJXg-KAFGbkIjsKCOMn5wKONWFaqx9Q1CO3YZdnI8w4KXn4-RTWRlNN0mxNKd7hKzRY-BSy0pjne5TThwufiQznkr72FF0BOt/s400/DSC_3221a.jpg" border="0" /> </div><div align="center">First, carry all the wood down the stairs. Yes, that's me, and yes, I carried it all down by myself. </div><div align="center"></div><div align="center">Yeah, up and down <em>those stairs</em> (below).<br /><br /></div><img id="BLOGGER_PHOTO_ID_5311412170465452834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUYxuaKIDl9BFd_-tuUQMnCGYuaCynez0Fq6gRIlWpbjh8Qsnk7U7UQPEd8IyQ8fY1UFbzbkel5DguVJz_lB24iLpxzwbrD24_ApdOqhIKjFAP6atHN6Jcr8679ikK8I__EvIl8tWsnmu/s400/DSC_3218a.jpg" border="0" /> <div align="left"></div><img id="BLOGGER_PHOTO_ID_5311412183270378994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF28Agjxf1aPjVa6Nby6bLEpqnAslE4hR5g_WHvF4fO5ZHehirOfdzHiZKoPQ9j5p9F4u4P-GoPfLcdXjvE0pS1-90NuFNoObREZDlfgdbm_Ic3YXaQYLQR-9kwgsUEqtOq_E6kvDn4Fi1/s400/DSC_3224a.jpg" border="0" /> Stack up the wood only to have your wonderful husband tell you that you've done it all wrong. <div align="left"><br /></div><img id="BLOGGER_PHOTO_ID_5311413662806247138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymS3Vf4CYEWXG08PKIcUa3dcOoT3g_p2G5lrFdT7L_uWqUMMf85xtUZS8lOkk9RWmpUhPn8FsHyRHp_jfHRAlqidTWS9c-trjv7rmQvCQ2FySptBOelLbIuv4rHkZV9Kq6O7tYF-kMkQ_/s400/DSC_3215a.jpg" border="0" /> <div align="center">The old garden beds. </div><div align="left"><br />The wood for our project:<br />1"x10"x12'-2 each<br />1"X10"x10'-4 each<br />1"x10"x8'-12 each<br />4"x4"x8'-3 each<br />2.5" red deck screws-2# (why do they sell screws by the lb? And why doesn't the box say how many screws are in it?)</div><div align="left"><br />You will also need a saw, a saw horse, an electric drill, an electric screwdriver, a level, a carpenter's square, a pencil and a tape measure.<br /></div><br /><div align="left"></div><div align="left"></div><img id="BLOGGER_PHOTO_ID_5311413653047711314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 396px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmm9EGtx2XBtVp7fSyXxoqunohdBzRvvMjw35jtWuxVdfSyDUsk7uKBsqPovRuHfkBNF2kK-plHLdHW0NS3w52jDhgkRct6J9RTaNTGy7HT6JNCS6LNxQSj3bYHjI0jPaf0v7PpTvuJEu/s400/DSC_3247a.jpg" border="0" />David, cutting the 4x4s</div><div align="center"></div><div align="center"></div><div align="center"><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5311416970639807858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 313px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOz4PZIifxCrz7YNRTZpC0wcOxWXxPccql0Q0XKWYVStPGOWdGlSBwWS26alCj28raFTV5I0-HKcGnr2zg6OOpbPPKiBRDou2J5xPjBtvuNEocqZDGKM2aAVcoqISt9I_eMTTM-jIUqYFN/s400/DSC_3255a.jpg" border="0" /></div></div><p align="center">Once the wood was cut, we pre-drilled the holes (above) and then screwed together the 5' sides to the 4x4s (cut at 20") with red deck screws (below).</p><p><img id="BLOGGER_PHOTO_ID_5311416972304923970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 336px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHy48qI6KseXvKTJGfdqh9OlZO_sSR6S8FI_s7hq9SbApn2hKAG8l_4rbQmcRfqcIJ_SDQgCF-Dk_-t_1H2uxrScIwG6WrE0Jn-nmqguQfi9nNcieJZex5mQp_4vi1dOV7TS9UpvHl-gD/s400/DSC_3257a.jpg" border="0" /></p><p></p><p><img id="BLOGGER_PHOTO_ID_5311416977339351794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYb6xzbXKxWWohDHAOv0dxHx2TH83M5hS-UmArzS9HrN3NpOvoMwGnL-iySuBr6kVfTxJLIr8xkKCXH34G_mV0dXoqTFyqNBw4aLt59Mx-iNMy-R9RKQnQJ0M7IPk4xDfF2Ej3M1s5G-w/s400/DSC_3260a.jpg" border="0" /></p><p align="center">After we got two of the long sides together, we screwed the 4' boards to them.</p><p><img id="BLOGGER_PHOTO_ID_5311416984187302994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMB5fD1QgCrP6LgbtjABBBTXKr71ErAuw-SLSPT8RQwSEaeZz_Mx5bi_0tb3vH_Z3fPKG15yOWrJzAT8e8iANiTTz3YtekDuuggTerVdUwWLl1pBbozPgxtrdsu2ivYdSb7L-kZ1YtOmG/s400/DSC_3264a.jpg" border="0" /></p><p align="center">Above, the first two boxes are built and are 4'x5'.</p><p align="center"><img id="BLOGGER_PHOTO_ID_5311416991051514546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 251px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikM19tu3PdXbzADfb0aVWzJG1t_26z69Tm1DoTixVp_sFS6glDIMXASYvKC1v4WoM4AVCr5QLfcGz82edLNusRYCwMrkNW7ptbQn-24OOrjeZsi7DVFF3s7XxNIVl2ohwZ7IEHykajnVa-/s400/DSC_3275a.jpg" border="0" /></p><p align="left">The final result; 110 square feet of vegetable garden space.<br />The larger bed was a little more complicated, but not by much. We just did it one section at a time. The short sides are also 4', as are the middle, interior sides. The pathways are 32' wide, long sides are 80" and the back wall is 128".</p><p align="left">Come soon, Filling the Beds and then Planting!</p>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-36468762346238212752009-03-07T19:54:00.000-08:002009-03-09T17:43:08.036-07:00Pork Chops and Applesauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLaWj6GG1pf6oLd_CjLwqvwH55hciBv1rXxI_PHrCBovELGKH6WHBNHcSFzuGIbn2qwuJMDj4hVRTnQW8o8kv7WlJFb9LOat1QjWWeR2MHXRr6yr0-Uduq73DREvx6ta-tBL_Bv2kxANw/s1600-h/DSC_3199a.jpg"><img id="BLOGGER_PHOTO_ID_5311330662111133170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLaWj6GG1pf6oLd_CjLwqvwH55hciBv1rXxI_PHrCBovELGKH6WHBNHcSFzuGIbn2qwuJMDj4hVRTnQW8o8kv7WlJFb9LOat1QjWWeR2MHXRr6yr0-Uduq73DREvx6ta-tBL_Bv2kxANw/s400/DSC_3199a.jpg" border="0" /></a><br /><div><div><div>My plan was a meatless meal. Really. But then I saw those extra thick pork chops on sale in my local market and was smitten.</div><br /><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5311330642758864018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 328px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJdEEbS6quu-gCmA8d8HglQ3ygsj8PJkvZNHnI4g0BAdkqdv-2Fs1pg5gd-8j741adKY8xZNxHTE65ZTeoNzkshWjcj4E6-LlOWzK-rkYjH_9Ta46H9w3Q_0f5FjewuUzkkW7iSar1Wn-/s400/DSC_3185a.jpg" border="0" /><br /><br /><div></div><div>When I was a kid, one of my favorite meals was Pork Chops and Applesauce, though it probably came in second to my mother's Fried Chicken and Mashed Potatoes, at least on my 6th birthday. I forgive my Mother for forcing me to eat Liver and Onions (can't stomach it to this day) and the two years of nothing but vegetarian stir-fries for that Fried Chicken. Alas, she never makes the Fried Chicken any more. But this post is not about chicken, it's about the Pork Chops and how my mom used to make them.<br /></div><br /><div>This meal really doesn't have a "recipe", but I think it's a good example of one which can be tossed together in about 20 minutes and still be fresh and healthy (especially if you remember that old saying about <em>the other white meat</em>).</div><div></div><br /><br /><div><strong>Pork Chops, Sauteed Spinach and Sliced Tomatoes with Goat Cheese.</strong><br /></div><div>2 each Pork Chops, about 1" thick</div><div>1/4 cup flour</div><div>salt and pepper</div><div>2 Tbsp olive oil</div><div>20 oz cleaned spinach</div><div>1/2 lemon</div><div>2 cloves garlic</div><div>1 large vine ripe tomato</div><div>1 oz soft goat cheese</div><div>1 Tbsp Balsamic vinegar</div><div>Applesauce</div><br /><div></div><div>Pre-heat the oven to 350-400 degrees.</div><br /><div>Put 1/4 cup of flour on a plate with some salt and pepper. Dredge the Pork Chops in the flour and shake off the excess.</div><br /><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5311330654655813906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1ghVCFPPpqag2RzXZLBR3tD09AhLhjWZC1u63BUUxYm-H582F63s4A1JZx_itY1v5GHP32TAYSN_Wqv8m_DnhSWL0Jag_6crebGaAUvgj_e8MoxWpKD3YSCvVNQof3VwIP8O5nYNHPi9/s400/DSC_3187a.jpg" border="0" /><br /><br /><div>Heat a heavy bottomed pan and put in a tablespoon of oil. Cook the Pork Chops until brown on one side and then turn over. Put the pan in the oven so that the Chops keep cooking. </div><div><em>Note; I put the pan in the oven because they will cook more evenly in there, without burning, than they will on the stove top.</em><br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5311330660607073218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61_GiPS8itxR03u-mW8fF-gmbNQJiWHDa3WZBEIw9qrMnWgWQAgWzJtIdNi2puWqqfzRg2tWSkwfekJuhAKX-xqmZSnxUH1t5QOgj91XocoaKCDG3AXPMrr6CCpWvOeUOW2lu2WMEJ-ug/s400/DSC_3196a.jpg" border="0" /><br /><br />In a large saute pan or wok, heat about a teaspoon of olive oil. Toss in 2 cloves of minced garlic. Add the bag of cleaned spinach and a squeeze of lemon juice from 1/2 a lemon. Toss the spinach rapidly so it wilts and turn off the heat.<br /><br /><img id="BLOGGER_PHOTO_ID_5311330663952307714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 261px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pvtuXc28QmCATweym5TkjcrBXtPdZD7vxuFiroE_3FZg5LAkUPbvweHYBq1BY_N8mJUvMOQpmWDqdLk88akLWYTNAwASm7Hw1gmDM0H6Z3BbD-GfudOG6LUrGwatOSfqfD8Pi_EXWs9r/s400/DSC_3202a.jpg" border="0" /><br /><div></div><div>Slice the tomatoes and garnish with crumbled soft goat cheese. Drizzle with olive oil, balsamic vinegar, salt and pepper.<br /></div><div>The pork chops should be done by now. They took about 10 min in the oven because they were about 1" thick. If thinner, obviously they will cook much faster. Very thin pork chops can be cooked entirely on the stove top.</div><div></div><br /><div>I didn't have any home made applesauce, but the chunky organic stuff from Trader Joe's is pretty good. </div><div><br /></div><div>Serves 2.</div><div>Total cooking time 20 minutes</div><br /><div>Note to self: Those tomatoes are the worst I've ever had. Completely <em>tasteless</em>. Must get summer garden started...</div><div></div><br /><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5311333009083508914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 331px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnIZ4DkkR29ktII0Ezz6l7KQApDsIZh8yVLqIWP2FVHwxmQMtKU-dSZEchTB01dnYRR_Edcse5DmcwY0QdRB70Rg0ikEq4RCTfHyONXBn-OxpvC3DPqMg4Tzwo0Fu9XYStORmLPlMdb7U/s400/DSC_3211a.jpg" border="0" /></div></div></div></div>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com1tag:blogger.com,1999:blog-8817992805741452309.post-74667485884064062562009-03-05T21:30:00.000-08:002009-03-05T21:50:23.481-08:00Salty, Peppery, Porky Goodness<div align="center"> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjh3YxQRmKSAS77TBixKxb-T8rgjEqovSaGA1OZ7eflaVNmAcjWSbNzthxq6FFy4HYmzafFKj2BBzS4MaBJtY4YW4gMopskXoWkSdceqY11Tk4q_rjCLPLYKlvjcDdW1t_c6WLKar5d-D/s1600-h/DSC_3125a.jpg"><img id="BLOGGER_PHOTO_ID_5309934509510849762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 308px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjh3YxQRmKSAS77TBixKxb-T8rgjEqovSaGA1OZ7eflaVNmAcjWSbNzthxq6FFy4HYmzafFKj2BBzS4MaBJtY4YW4gMopskXoWkSdceqY11Tk4q_rjCLPLYKlvjcDdW1t_c6WLKar5d-D/s400/DSC_3125a.jpg" border="0" /></a><br /><div align="left">Sometimes I plan dinner, sometimes it's a clean-out-the-fridge meal. Tonight is the latter. It makes me think of when I was a chef and I'd go into the kitchen's walk-in refrigerator, look around at what was there, and plan the day's special. Sometimes you just have to work with what's on hand.<br /></div><br /><div align="left">This pasta is one of those I've never made before (but made many similar), and may never make again, unless I have this exact mix of ingredients. Of course, you can substitute, leave out, or add anything you like. If you leave out the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pancetta</span>, you may need a little extra salt. You can replace with another protein, like chicken breast, or make it vegetarian and leave it out all together. But honestly, I love the salty, peppery, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">porkiness</span> of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Pancetta</span>.<br /></div><br /><div align="left"></div><div align="left">I added the mozzarella because I had a little left in the container and wanted to use it up. You can replace it with another cheese, or leave it out. I added the tomatoes because they were starting to look a little wrinkled in the 'fridge (<em>don't say "<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ewwww</span>" you know it happens to you too</em>). If you don't have pesto, you could use olive oil and fresh basil, or even a tomato sauce. I added the eggplant because I love eggplant and buy one almost every time I go to the store. Mushrooms and onions are staples and I almost always have them.<br /><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5309934489804063074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvp6POeIEHSw6qwFsr4zXlxuW3-DcoiVzVFphN8tHk4fx9xFRLAWZNqpulcf7cnnTOMovEQr6-3uOkL3APkIDtOzv82gBF9QjNuHdEL6xldIRQchTQ-oUBqHF4t6CpRi6_J36zdNIV354/s400/DSC_3089a.jpg" border="0" /></div><div align="left"><br /><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Penne</span> Pasta with <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pancetta</span>, Eggplant, Peppers & Pesto</strong></div><div align="left"></div><div align="left">5 oz package of diced <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pancetta</span></div><div align="left">1/2 red bell pepper, sliced thin</div><div align="left">1/2 half eggplant, 1" diced</div><div align="left">1/2 onion, sliced thin</div><div align="left">1 cup sliced mushrooms</div><div align="left">3 cloves garlic, sliced</div><div align="left">1 Tbsp Olive oil</div><div align="left">1/2 cup whole small cherry tomatoes</div><div align="left">3 oz fresh mini mozzarella balls</div><div align="left">2 oz home made pesto (recipe at a later date)</div><div align="left">1 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_7">penne</span> pasta<br /></div><br /><div align="left">Start a pot of water for the pasta and when it boils, cook the pasta while cooking the sauce in another pan. When the pasta is done, drain and set aside.</div><br /><div align="center"></div><img id="BLOGGER_PHOTO_ID_5309934525639921026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 395px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrBwAF2pRrrRLli-a24olzGJ_aBaouXMxsgIgIcd9JraBO_FjdngghyJrHFR9iXblsS0EFqcBRL6310LvipFx_4lVIwb9_C7dv2oxX6XMBN1SYBfH6Z-EkxbQqaKsgWYnAgaN3H59i9ok/s400/DSC_3111a.jpg" border="0" />The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">obligatory</span> glass of wine while cooking pasta.<br /><br /><div align="left">In a large saute pan or wok, cook the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pancetta</span> until crisp and remove from the pan. Reserve the rendered fat in the pan and add in the peppers, onions, and mushrooms (you can discard the fat and cook in olive oil, but the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">pancetta</span> fat is so much tastier). Cook the vegetables until they are soft and remove onto a plate. </div><br /><div align="left"></div><div align="left"><img id="BLOGGER_PHOTO_ID_5309934500594072914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahWSeuTDi0bveVkD45l48X7s94LjWeaQF3nwi5kL9PwXTlTsFlc8mINe17K03WL_u_w3hAvKRa4Mj62klTTAaFRmh4RG5BdYEYfnsDKOR2hP4qKQ1muRFPpqG6qQEFjqxU57BHZMPAQmz/s400/DSC_3103a.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5309934517272970162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 263px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUymnNEP8gWOoHqd-jnXSwLZ5QOqjhI3BCr6pD2iZw395Glfw2p-ctfLRAtgZRcOxNvWAtfYhnVy8mH-287DashK2e8IxokGc0wpQ2NwErnGJ38JhCzU8AyljKpTOEBEvwgOczgzHKtjcM/s400/DSC_3105a.jpg" border="0" /></div><br /><br /><div align="left"></div><div align="left">Add 1 Tbsp to the pan and add the eggplant. Cook until browned and add the garlic, cook 1 min.<br /></div><br /><div align="left"></div><div align="left"></div><div align="left"><img id="BLOGGER_PHOTO_ID_5309940184250540322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 282px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxaMERmm1YvN5Sx7XDJd_lRb4XoGAEo207O_0mErb6SfczP2Jv3VwlykT-kl2SuKUsclSCrm4LBTAXJs7uOODQq8KLbcLOUbVz0VJ7ZwBI1HUE69_BehJzNhbMtf9-3Nwfg9ayaGE-3aw/s400/DSC_3112a.jpg" border="0" /></div><div align="left">Add the other cooked vegetables back to the pan and mix. Add the whole cherry tomatoes and toss to combine. Add in the pesto and fresh mozzarella. Mix in the pasta.<br /><br /><img id="BLOGGER_PHOTO_ID_5309940173319748434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 326px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjThL4VRDNBAxPKI-zAXnK6TtuAE_dQeSDixu0-wJ5jvwQBwrb6bxgroAVaMdUZnUbtLbyQUkawhJxwc3gI20Y_oAXXJzEYY5O31t2lkVFNH10rcAa6G_k2JTmVrKlrodJloJ50hobaHV/s400/DSC_3121a.jpg" border="0" /><br /><br /><img id="BLOGGER_PHOTO_ID_5309940166688527586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgwq0z-7uLFuvtzJrzzMMHvJz3dRIxvD-CD8QUQTFhRDdpUwaYHARPOR6jfe2d13xWeNyCDu5TuunabsXID6MlJOjkJj-aNqZvQzQbx2RlmkIfAu5LYJCMwIvuKJJpO_qqBgMwhw7XInN/s400/DSC_3131a.jpg" border="0" /><br />This isn't a beautiful dish, but <span class="blsp-spelling-error" id="SPELLING_ERROR_11">damm</span>, it tastes great!<br /><br /><img id="BLOGGER_PHOTO_ID_5309940160715365874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 338px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucjXrmjPJwidCtxAOAnOaAxDZzFeBd40aQKekNbxWEzfHifi-4UiMeRs0mY2dT0upteEMfhyphenhyphenfrqorQMflRXYhD7xW8sYklx6SrrOPI89mzsPYCas-KfCq3W4xC70K8vM8hfZ6SSy_GgfA/s400/DSC_3129a.jpg" border="0" /> </div></div>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-58890037616740939942009-03-03T16:55:00.000-08:002009-03-04T12:06:52.811-08:00Not a Crock...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVggK4JSIGmrkBmJmJPxBe7i9KNgjGMOEYGihHw_XvU2TxUAaSOrDlljCEdeigyx6CfgUkRjOcgFGHfVBic0vRWAM7WNvKO3P0Oz43Cv40_xVzgHxJ7RtRcWRSsfJ8i4teBVcVDlnmyKe/s1600-h/DSC_3080a.jpg"><img id="BLOGGER_PHOTO_ID_5309148444155074226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 283px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVggK4JSIGmrkBmJmJPxBe7i9KNgjGMOEYGihHw_XvU2TxUAaSOrDlljCEdeigyx6CfgUkRjOcgFGHfVBic0vRWAM7WNvKO3P0Oz43Cv40_xVzgHxJ7RtRcWRSsfJ8i4teBVcVDlnmyKe/s400/DSC_3080a.jpg" border="0" /></a><br /><div>Note to self; I am not a crock pot purist. I don't believe in tossing in everything raw and turning it on. Some foods <span class="blsp-spelling-error" id="SPELLING_ERROR_0">improve</span> with a little cooking in oil first, a little browning, a little <span class="blsp-spelling-error" id="SPELLING_ERROR_1">deglazing</span>. And that's no crock... I also have no hesitation in lifting the lid, stirring the pot and rearranging things. Heresy, I know. </div><div><br />In this new age of austerity, I'm going to focus on some frugal recipes, getting more "bang for the buck" and cooking with what's on hand in the 'fridge or pantry. I think the recipe below cost approx. $8 and would easily feed a family of 4. It will certainly give us a few meals of leftovers for 2.<br /><br />Today I'm making a Pot Roast in the crock pot. A note; I rarely measure and this recipe is certainly not an exact science. If you want to use a little more a little less or leave something out all together, that's all fine.<br /><br /><br /></div><img id="BLOGGER_PHOTO_ID_5309023017717334834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8xj3MOvh7-z4pCjNlGKPNpLoHTQjtVB83z_XEZOz8vfFahODeUeN3qkWacV1LxCVtogu1BO9BryoDsjmFeO01qk8gj_aaVfX6_ngmInDb9JvH-fXK0JJ8rnk8RtDxyLl8hUiYY3e20TL/s400/DSC_3022.JPG" border="0" /><br /><br />2.5 lb Chuck Roast<br />1 onion, thinly sliced<br />3 cloves garlic, minced<br />6 oz baby carrots<br />1 cup chopped celery (4 small stalks)<br />1 cup sliced mushrooms<br />8 each baby gold potatoes, halved or quartered<br />red wine (about 1 cup)<br />home made chicken stock (about 1 cup)<br />3 Tbsp Olive Oil<br />1/2 tsp each Dried Oregano and Thyme<br />Salt and Pepper to taste<br /><br />Start by putting the potatoes, carrots and celery into the crock pot. Cook the onions in 1 Tbsp of olive oil until they are almost <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">caramelized</span>. Add the garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">deglaze</span> with 1/2 cup red wine. Add to crock pot after about 1 minute.<br /><br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5309025685400468402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 296px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZlC3EJwU7yJQAFwAM4vppz_X978bv9uqXdVNlozz_-aN9TaQYZxR_m9TMC9k-_cJhYvBFTVsPBUfrEt3UFnzYpT1_CDUoInigYKUv-8iegJZi8fyCmIBdgOxBJCx0KLIScrfh6Mknoj8/s400/DSC_3033a.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5309025679256308322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 287px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0rmAEF-U401uEdpAbrfmA982839MlWHD9nem-w_Jpn9MmqzDMqgKea7LnHrwj1mbZiCxWoGIsIja7BxgQnG4GxuzXG7_5JJxCNlriDOQNeKwTF31CS3Gmra1SiwbRYjs7Fcl48a9FH8G/s400/DSC_3038a.jpg" border="0" /> </p><br /><p>I cut the meat into large chunks so it would fit easily into the crock pot. If you make this recipe in a Dutch Oven or Casserole, you can leave the roast whole.<br />Add 1 more Tbsp to pan and sear off meat until brown on both sides. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Deglaze</span> the pan with more red wine and scrape up all the meat bits. Add to crock pot.</p><br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmlmtVqywyzrT3P4T-l6pyxSnAknkY5uQTwP-P2pBkKNjWmvHyjN7x_W5FKL3EvAXpcIRM0yF4XYY3Q-8z9QzUYt8jF8YweW7MPIZ0HNaIDpcRi4XNT25Ll9dmJeB7CWlWZ9lgkiJbL36/s1600-h/DSC_3039a.jpg"><img id="BLOGGER_PHOTO_ID_5309027976003187058" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 303px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmlmtVqywyzrT3P4T-l6pyxSnAknkY5uQTwP-P2pBkKNjWmvHyjN7x_W5FKL3EvAXpcIRM0yF4XYY3Q-8z9QzUYt8jF8YweW7MPIZ0HNaIDpcRi4XNT25Ll9dmJeB7CWlWZ9lgkiJbL36/s400/DSC_3039a.jpg" border="0" /></a></p><br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYTexI-0rnpLBUgtWDIjgWWs62KmMqQsn6scslKkRhDdMemlHMwsdmCOZruq91FGy1W5nGmjGtd-tO5LHw0crsQtDqWwSM58Ng7PoVQ5xnENpIlAPyhS_fqAvqvAtwYNuUc-HfWxXX0MT/s1600-h/DSC_3051a.jpg"><img id="BLOGGER_PHOTO_ID_5309027984689821714" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 328px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYTexI-0rnpLBUgtWDIjgWWs62KmMqQsn6scslKkRhDdMemlHMwsdmCOZruq91FGy1W5nGmjGtd-tO5LHw0crsQtDqWwSM58Ng7PoVQ5xnENpIlAPyhS_fqAvqvAtwYNuUc-HfWxXX0MT/s400/DSC_3051a.jpg" border="0" /></a></p><br /><br /><p align="left">Add final Tbsp of oil to pan and saute the mushrooms. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Deglaze</span> with the rest of the wine and 1/2 cup of chicken stock. Allow to reduce for a minute. Add to crock pot, add the remaining 1/2 cup chicken stock and the dried herbs and cook all day on low.</p><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wLVC2BvVI9kYlef1mnmWqIK8keh9kqc9fT9WAw9vRip1pTDNeHvz2on89BQrKvvUpuiF1Mcl9UnNjRKdrIKxYHPF1LG3W8IVymQOsfeTorGc2HBDRY9aYD4__SotWOFxc2G3LLnvRYoj/s1600-h/DSC_3052.JPG"><img id="BLOGGER_PHOTO_ID_5309034026493712754" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 268px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wLVC2BvVI9kYlef1mnmWqIK8keh9kqc9fT9WAw9vRip1pTDNeHvz2on89BQrKvvUpuiF1Mcl9UnNjRKdrIKxYHPF1LG3W8IVymQOsfeTorGc2HBDRY9aYD4__SotWOFxc2G3LLnvRYoj/s400/DSC_3052.JPG" border="0" /></a></p><br /><img id="BLOGGER_PHOTO_ID_5309036053813740002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoR6ITt2ijBCkR2gWpZnijSaKkC1GSYSH6rBigtCl1j_1ZAUK0Om1EsCZlTBbFI0tNxcapSt7ovyZnqQDwW181uqQdyO2BNfHjpF6aGpijMLXvTEe2OnqTspeAhpQqvHHhmtPtBT9lpVnm/s400/DSC_3057a.jpg" border="0" /><br /><br />About an hour into the cooking I wasn't happy with how it was going with the meat on top. So, I turned it up to high, took the lid off and rearranged things, moving the meat down so it was covered by the liquid.<br /><br />After another hour, I turned it back down to low and cooked it for about 6 hours. At this point was done enough to eat, and I tasted it for seasoning, adding salt and pepper. I also decided to let it continue cooking for a couple more hours because it was really "soupy" and I wanted it to reduce and thicken a bit. Another option would be to add a bit of flour to thicken the sauce.<br /><br />While there are already potatoes in this dish for starch, it would be excellent served with a soft <span class="blsp-spelling-error" id="SPELLING_ERROR_6">polenta</span> or mashed potatoes and a green salad.wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com2tag:blogger.com,1999:blog-8817992805741452309.post-50666267974051426552008-01-05T16:54:00.000-08:002008-03-14T21:15:17.822-07:00I may be one in a million......but I'm not really thrilled with the "blog" format. I don't like that "newest post first" thing. I just can't get used to reading that way. Call me old fashioned, but I like to read in chronological order.<br /><br />So, for now, I'm going to stick to my main, newly redesigned, <a href="http://www.wired2theworld.com/">web site.</a><br /><br />If you've found this blog through a search engine, please know that there's so much more over on my web site.<br /><br />Since the trip to Central Europe, we've been to <a href="http://www.wired2theworld.com/Cam2007.html">Thailand and Cambodia in 2007 </a>and are planning a trip to <a href="http://www.wired2theworld.com/ROME2008.html">Rome for Easter 2008.</a> See the links to the left for all the other trips.<br /><br />Hope to see you all over there!<br />Kristinawired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-13138846469349375832007-04-07T17:55:00.000-07:002007-04-07T18:11:05.229-07:00Lufthansa Business Class- Prague-Frankfurt-LAXIn the morning we have a 6:30 AM flight to Frankfurt to catch. The hotel has a taxi waiting for us at 4:45 AM and we are at the airport by 5:05 AM. The driver uses the meter and it costs us 560 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">kr</span>.<br /><br />Because the hotel has given me the bottle of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Becherovka</span>, and it's liquid over 3 oz, I've packed it in my bag and we are going to check our luggage through to LAX. We do this with no problems and head off to the gate.<br /><br />I have 180 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">kr</span> left and I'm determined to go home with no money. The only thing I can find for this amount is a big <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Lindt</span> dark chocolate bar. Sold! We have some extra time so we go to the Lufthansa business class lounge. This lounge is fantastic. There's tons of free food and drinks, newspapers, and free computers with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Internet</span>. In Frankfurt, the lounge is just as nice, only much, much larger. They also have a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">separate</span> First Class lounge there. I can only imagine what that is like. United needs to take a page out of Lufthansa's book for their Red carpet rooms.<br /><br />Our business class seats are in the nose of the plane, since it's a 747 and First Class is upstairs. We're in row 4, at the back near the door. The seats are fine and have multiple configurations. They are slightly more comfortable than the ones on Austrian Airlines. The food however, nowhere near as good as on Austrian. What does shine however, is the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">inflight</span> entertainment system. There are about two dozen programs and movies movies, "on demand" with the ability to pause and rewind. I watch 4 movies during the flight instead of sleeping.<br /><br />We arrive in LA with no problems. I love it when the customs and immigration officials say "welcome home!". It puts a big smile on my face as we walk out of the terminal.wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-10640053579949565302007-04-07T17:52:00.000-07:002007-04-07T17:54:46.508-07:00The Gourmet ClubOur last evening in Prague ends with dinner in the hotel’s fine dining restaurant, “The Gourmet Club”. This dinner is included in our package and is three courses with a bottle of domestic wine. When we arrive, we are the only guests in the restaurant. As we dine, only one other couple comes in. Consequently, we get fantastic, attentive service. There is a piano player playing on a grand piano the entire time we are there.<br /><br />We are offered menus and told we can choose anything we like off them, one appetizer, one main course and one dessert each. The sommelier gives us the wine list and lets us know if we want anything not Czech there will be an additional charge.<br /><br />I order the Terrine of Fois Gras du canard with roasted apples, cherry chutney and anise seed (560kr) and Mom has the Cream of Sweet Pea soup with mushroom tartlet (210kr). The Fois gras is excellent as is the sweet pea soup is extremely flavorful with a wonderful little puff pastry floating in the center.<br /><br />Between courses we discuss wine with the sommelier who tell us all about Czech wines. We select a bottle of Chat Dowina Michiovsky, Rulandske Modre, 2003, a Czech Pinot Noir. It’s “decent” but not fabulous, and certainly not worth the almost $50 it would have cost.<br /><br />For my main course I have the duck-Magret de Canard with roasted oyster mushrooms, caramelized shallots and spring vegetables (780kr). Mom has the veal medallions with asparagus, lime foam and roasted potatoes (780kr). The entrees here fall flat compared to the apps and come across as standard hotel dining room fare. Technically fine, but uninspired and boring.<br /><br />The desserts don’t do much better. I order the “mint cream” which turns out to be mint flavored whipped cream (<em>surprise</em>!) in a tasteless chocolate cup with sliced fruit. Mom has some ice cream which is better in its simplicity.<br /><br />In all, the service was wonderful, but the food, certainly not worth the approx. $200 the meal would have cost us if we’d paid for it.wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-74458956904746249522007-04-07T17:06:00.000-07:002007-04-07T17:11:56.654-07:00Dancing building<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlnkGzrNRTP778ITOAKpY5Xf4VeBo-oz4m6bdOMum8e6Hr4IUOPas8PCaH03WOSlZm3MozLPyciH0g8c6ac8_zeHi4i28xbiaKFBSdS7EDh1fD8XAuxnd_pLF2oRhWISzzvIYLWvGl7C1/s1600-h/Prague07dancing.jpg"><img id="BLOGGER_PHOTO_ID_5050842561120038514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlnkGzrNRTP778ITOAKpY5Xf4VeBo-oz4m6bdOMum8e6Hr4IUOPas8PCaH03WOSlZm3MozLPyciH0g8c6ac8_zeHi4i28xbiaKFBSdS7EDh1fD8XAuxnd_pLF2oRhWISzzvIYLWvGl7C1/s400/Prague07dancing.jpg" border="0" /></a> <br /><div>The train ride back into Prague is uneventful. I look at my map and determine that if we get off the train at an earlier station and transfer to the Metro, we can walk past the famous Gehry “dancing” building. This is a good idea and a bad one. Good because my map reading was sound, bad because we had to get on the metro and did not have tickets nor change. Lots of walking around the station ensures that we miss the next metro and have to wait 15 min for another one. Then, once we get to the right station, we have a hard time figuring out which way to go. We don’t even realize we’re there until we’re right under the building. It’s smaller than I expect, but still charming and I’m glad we see it, if only quickly in passing, while trying to find a place open with a restroom at the same time (not easy on a Sunday). </div><div> </div><div> </div><div> </div><img id="BLOGGER_PHOTO_ID_5050842565415005826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiU6ORlNxMwwKMUVS9JBZnGgNxVxBQGrCUjAKZxPX5rzHGMQ3SbESgfLxN3OJU9iArEHgF2JOijHuYAjKhu5K1gpDwmCwy_mvhb4wDhS9xi2mfBle61gRtigrMMtEXZmgnGnydCZrPsine/s400/Prague07clock.jpg" border="0" /><br />We walk back through OTS one last time and decide the weather is so nice we’re going to spring for a glass of wine in one of the cafes. It’s 10 min to four in the afternoon and somehow, we manage to snag what is probably one of the best tables on the square for watching the clock do it’s thing on the hour. We’re right, front and center for the show, and it’s amusing to watch the crowd gather, oooh and ahhh for 1 min and then disperse just as fast. <div> </div><div> </div><div> </div><img id="BLOGGER_PHOTO_ID_5050842565415005842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnu623Heicf657lzPw5ICtIww8ua3o1ntxSlBafc1Y33kjkPFLZ9rCpu67rSPpQ17BAVENLHywej56xT2sG6WYURzFJlqn-xLfcsr-Z9jywCHkBqcbUqPw-Eeovae7wvMjYXWjjVqRVfV/s400/Prague07cafe.jpg" border="0" />wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-62819749657951564832007-04-07T17:01:00.000-07:002007-04-07T17:06:10.181-07:00Karlstejn Castle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGECmDEyxyG8umhErzOm9E-nrEYZ91XvDqlZNJvSI0dRUI_hjrO18_m8uhEHGrcBh9Le3dvLudMxvT_H_Il00tbkRl0r6M_k4MBzpnY0Psu7PN5twoFsFiSHlJtJNrDnsS5g0CHQCFxkt/s1600-h/Prague07karlcastle2.jpg"><img id="BLOGGER_PHOTO_ID_5050841156665732658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGECmDEyxyG8umhErzOm9E-nrEYZ91XvDqlZNJvSI0dRUI_hjrO18_m8uhEHGrcBh9Le3dvLudMxvT_H_Il00tbkRl0r6M_k4MBzpnY0Psu7PN5twoFsFiSHlJtJNrDnsS5g0CHQCFxkt/s400/Prague07karlcastle2.jpg" border="0" /></a> <br /><div>We finally reach the castle entrance and it opens onto a central courtyard. There is a ticket booth and the entrance fee is 220 kr per person, compulsory 1 hour tour of castle included in various languages. The next tour in English is in 25 minutes so we walk around the exterior of the castle and down to the well tower. </div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5050841160960699970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rVU4rhXgU6FiViVMaqJby-zEuhDcMhMmZDHZH1RRiFc4FzBgeb9tZ2ubvPZC5n3RBSMi6xs7B9LEzQHinhQ9HOnLsLJKt8gZBPHCipvHXn_NrPY23tZDhyphenhyphenvUQg4mtkEST3EtkhKE0rSW/s400/Prague07karlcastle3.jpg" border="0" /><br />Once the tour starts, everyone must stay together and the guide opens doors to each room with a key, locking us in behind her as we go. No photos are allowed inside, yet there is a family (mom, dad, two teenage boys) who are surreptitiously taking photos when they think no one is looking. The woman is brazenly videotaping at one point, using the kids as lookouts. This is such a bad lesson for the kids, “<em>the rules don’t apply to you, just don’t get caught</em>”. My mother says to her, “no photos” and the woman just shrugs and keeps doing it anyway. </div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5050841165255667282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlOwMqm4ZHX2lwCAlMzgSnpdCY39mXD7DxnfnKTUJK834ScOYl6ACKo_EpqJxcjC2TUVt75XvtH1EJsXotm75jo52Qaj7097Ox2L1OObWZ_C6adyz7s0B2ZS01RKANjVMDmHTxGcuegt8/s400/Prague07karlcastle4.jpg" border="0" /><br /><br />After the castle tour, we walk back down the hill. We have about an hour to kill before the train and I’m hungry. I make the mistake of ordering a doner kebab from an outdoor vendor and it’s so bad it’s barely edible. We end up in a restaurant right next to the big parking lot where the tour buses park. Lunch is surprisingly decent, but rushed- good goulash in bread bowl, fries, and an undressed Greek salad for 220 kr.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5050841165255667298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4DMV_UwD4ry2DM-UgrRiKHd6k5jelAWteblqiPfsAG1kpJurgtl28pDLi5W_yIRgJ32R1Qj9T1screN-8JXic-WnvdTRBg-DXpOGtryQ7svZkhvrIOxhsNhU5C7xQGaesVr8b8rStrVG/s400/Prague07karlview2.jpg" border="0" /></div>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-42707266484490385132007-04-01T16:19:00.000-07:002007-04-01T16:56:59.769-07:00"One Euro"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPM0OvcGEKCrE6ZPObNshRLjWYoA4W5mTXQUighQVoB_Esp4-lwTXFU_Ibzto6akwxuUMNSGwBQac8VHNPFcnIsHkEdI-rXeTBFiQkm7YREG21rDstD23CI-eSClGp_DZqMBd1p3mXPNIj/s1600-h/Prague07karlcastle1.jpg"><img id="BLOGGER_PHOTO_ID_5048609077036959410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPM0OvcGEKCrE6ZPObNshRLjWYoA4W5mTXQUighQVoB_Esp4-lwTXFU_Ibzto6akwxuUMNSGwBQac8VHNPFcnIsHkEdI-rXeTBFiQkm7YREG21rDstD23CI-eSClGp_DZqMBd1p3mXPNIj/s400/Prague07karlcastle1.jpg" border="0" /></a><br /><br /><div>My mother complains as we walk up, and up, and up the hill toward the castle giving me the adult version of “<em>are we there yet</em>?” It is a long way up, but really, not that steep. There are supposedly horse drawn carriages which will take people almost to the top (no cars allowed) but we don't see any the entire walk up. Later, we discover the pick up point is near the parking lot at the bottom of town. I think it's $6 per person.</div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5048609077036959426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoNqSePbbF4KBjGQYWyQAD8liofoHeuWwb1HCNYwpTsr3-CHB7WYMqp-09G8ErRSh_NDit1vn3ND65IZ-Soq5PlVjvkrh_D_IuqoLRuA-NIYOwxjSSZBbBp3sP3oMuawU0spbVjoP-7cv/s400/Prague07karlowl.jpg" border="0" /><br />As we walk up the hill we pass a man with full dark beard, dressed in medieval garb with a full sized owl on his arm. The owl sits there looking stoic and slightly sleepy, while the man stands, calling out "one euro, one euro!", waiting for people who would like to have their picture taken with the owl on their arm. There is a sign in three languages saying that the money raised here goes to support “handicapped owls”.<br /><br />I look at the man and ask (referring to the owl), “Is he handicapped?”<br />He replies, “Yes, handicapped, one euro”, holding out the leather arm cover and the bird.<br />“No”, I say, “can he <em>fly</em>?”<br />“Fly, yes, one euro”.<br />Hmmm…how does that work? <em>What we have here folks is a failure to communicate</em>.<br /><br />I decline the photo op, slightly irritated by the guy who is maybe just out for a buck (or euro), uncertain as to whether or not the bird is being exploited, and not wanting to contribute to it. Looking back on it, I slightly regret my decision, as I would have liked to be able to hold the owl up close.wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-18983928556388797642007-04-01T16:08:00.000-07:002007-04-01T16:18:52.957-07:00The Best Strudel in Three CountriesMarch 11, 2007<br /><br />We wake up go to breakfast and are still considering our day’s options over coffee. Finally, we decide on a trip to Karlstejn Castle, only a 40 minute train ride from Prague. It will allow us to see a bit of countryside and a cool old castle. Other day trips seem much farther away and as it’s already getting late, we opt for the closest choice.<br /><br />Unfortunately, once we finally decide, we have to rush to the train station because the 1once per hour train is leaving in 30 minutes. The station is only a 10 minute walk from the hotel but once inside, we have a hard time figuring our where to go.<br />The clock is ticking and the train is leaving in less than 10 minutes. Finally, I manage to purchase two round trip tickets for 122kr.<br />Five minutes to go and we are wondering which track. Karlstejn is not the final destination of the train, so it’s hard to tell from the signs. Finally, I see a sign with “Karlstejn” on it and we step on board with only 3 minutes to spare.<br />The train is packed. We walk from car to car, trying to find two seats together. There are none. By the time we get to the last car, it is standing room only.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5048601569434125938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSBZVN9vGzJeEc0FtRLvn1d_USwJ2VFg8Tyy-ynMXKICSdZwNnkOr-wGmA9FRkAnQCoKCXR1jzjQkLeyWFmP5nTXGhwQ2-7GJjGNAc_MHLZFcHe9H4ryvJ4pJzUR8ZrRfZNcZfwm66uQ5/s400/Prague07train2.jpg" border="0" /><br />It’s Sunday, where is everyone going? People on the train are very friendly, want to know where we’re going, and eventually will even tell us when to get off the train. There are also electronic signs in each car which scroll the next stop and final stop.</p><p>I strike up a conversation with a woman who says she’s going "to country cottage" to go fishing. It’s an absolutely beautiful day and the scenery is really beautiful as it rolls by. Gradually we get out into the countryside and we can see these teeny-tiny cottages. Each look to be about 15 feet by 15 feet with a little plot of land and a garden. There are many riverside fishing spots along the train’s route as well. People are out and about, enjoying the first warmish Spring day of the year.<br /><br />Once we arrive at the train station, it’s a 10 min walk to town, across a bridge. We just followed all the other day trippers. </p><p> </p><p><img id="BLOGGER_PHOTO_ID_5048601573729093250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoEhxwOhV1ZYfR8nbDCEJrMO7pMfq4codNs7g9QaUSpTVyeFZl8llWQovvlSr9wIXTyP4r7bBMqqbzpNyFvfuwEWLr4Wdu2YJfRbdlgUpI5TAs-LIdmFP1AG_K7tGnSA_h6PrvOtJOozx/s400/Prague07karls1.jpg" border="0" /><br /><br />Since it appears to be quite a long walk uphill to the castle, we needed fortification and stop for coffee about midway through town. Inside they have some baked goods in a case and right there on the counter, a plate of apple strudel. I order a piece (only 9kr!) because it looked fresh. Who knew it would be <em>the best strudel in 3 countries</em>? It’s light and flaky and fresh out of the oven. Not refrigerated and microwaved. It’s so amazing, I have to order another piece because I don’t leave enough for my mom to share. The coffee is decent too. </p><p> </p><p><img id="BLOGGER_PHOTO_ID_5048601578024060562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDEIDiOmHUUAYa2exey9cPmLyy7pN8uhJUDkRu6441uptgsrd0ZrSNUlyPGdjuCMO0pYUHCSbW862K-T4NFREG7RreESb1gLkbJw7n6G9BD7x-A__KYmlXo0t8hrRyBYoR3WMcEH4WbK0/s400/Prague07karlstrudel.jpg" border="0" /><br />Later, I confirm with the woman inside that they indeed do bake it right there (you have to pass through the kitchen to get to the restrooms upstairs) and I do my best to convey to her how excellent it is. I don't know the name of the place, but it has a striped awning with "Cukrarna-Kavarna" printed on it and it's on the left as you walk up toward the castle.</p><p> </p><p><img id="BLOGGER_PHOTO_ID_5048601578024060578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhug4veDD7oVoPj1wJ5Y7rkmdytGxabW8tNOcFfppbPuSgEbtOPhv2784DexD6NS7xZGCoUwjQGm8AyvUqL8dqc8Dc4feNVkryb7mxIfg91RK8UFPnLef2VI6x72BIh_VFqC4GSqSdxtB0P/s400/Prague07karlcoffe.jpg" border="0" /></p>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com1tag:blogger.com,1999:blog-8817992805741452309.post-52628193049421994422007-03-25T14:56:00.000-07:002007-03-25T14:58:54.811-07:00Prague-Kogo Restaurant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfbNGLNVRwfEdFJcMYn479JFHGnhWdrcdykWFBq_nJqnvPeUmw4NHBHXLVwUx0eo8OLpkTZz5Uq8YfxLpM5WaRSI3iGnIT7AlneALlXnYvN0uovR6K1ZFC3JKfvdLrslmVPSTZgyFyFPz/s1600-h/Prague07kogo.jpg"><img id="BLOGGER_PHOTO_ID_5045984699638339682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfbNGLNVRwfEdFJcMYn479JFHGnhWdrcdykWFBq_nJqnvPeUmw4NHBHXLVwUx0eo8OLpkTZz5Uq8YfxLpM5WaRSI3iGnIT7AlneALlXnYvN0uovR6K1ZFC3JKfvdLrslmVPSTZgyFyFPz/s400/Prague07kogo.jpg" border="0" /></a><br /><div><a href="http://www.kogo.cz">Kogo Restaurant</a>, Havalska 27, Prague 1</div><br /><div><br />This is an Italian place, right off the same square as the market on the edge of Old town. The restaurant is split in two by an exterior corridor. The side on the right does pizzas as well as the regular menu and appears more casual. We eat in the one on the left with white tablecloths.<br />There is a large pasta selection and decent wine list, but it seems expensive (like most wine everywhere here.)<br />We have the antipasti platter which comes with small hunks of cheese-parmesan, gorgonzola, and something plain. There's also mortadella, prosciutto, olives and small salad. They nicely split it on 2 plates for us. There’s a bread basket with bread like little pizza dough pillows and it’s good.<br /><br />Mom has the mixed grill-pork, chicken, sausage, beef, etc and I have the grilled sirloin which is a very thick piece of meat, grilled a<em> perfect</em> extra rare (even though I’ve ordered it medium). I eat every bit of the cooked parts and there is still a very rare (almost raw) piece of the center left the size of my fist.<br />We also have eggplant, roasted, which comes with tomato and melted cheese and oddly, slices of hard boiled egg in the layers. Still, it’s quite good.<br /><br />We have a couple of wines by the glass ( a Montenegro red and a Rubrato) but decide to leave without having dessert when the 4-top next to us all light up cigarettes and smoke us out of the room. The server apologizes but tells us Czech law prohibits them from not allowing smoking (could this be true?). Credit cards are accepted. Total about $75.</div>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-30273659606350181342007-03-25T14:50:00.000-07:002007-03-25T14:56:17.786-07:00more misc photos<img id="BLOGGER_PHOTO_ID_5045983548587104274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYEieE_MJopwPVZwsGdJSy_lFzDUfJJbsWhdr3sca6FXfsQvMdv3QSr7ADiLBJxZcZQZMlBReHE2CcY4iHz9zSm93H0zR4X92f0nhm39qxLv6kLL5RB6pHirpwiefHkKikq4SVV7FuiVy/s400/Prague07-statues1.jpg" border="0" /><br />After the monastery, we walk back toward the palace, downhill, stopping for our daily latte and strudel at a place called Cafe Zlata Hvezda. The coffee is fine but the strudel is a disaster- it’s over-microwaved, tough and drowning in choc syrup.<br /><br /><br /><p> </p><p><img id="BLOGGER_PHOTO_ID_5045983552882071586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadk85_NgTlWksrMymPaK48pZAqjQCn8C3X6nyqtiX0fgaT9gZSKTDK7w-T1aUkPGz1he4khp-5BKj0raHRdWVtlWMcME_h3rWnL_gOOYfWOdaM5L4O5tg4MbTicjFFPQ5GSRCbusvlZVj/s400/Prague07-statues2.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5045983561472006226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGygr7QvGrpLqvQXUkx0e2_NDFMh2H_IXGcxFsoWjIzE0aOwbeoplvuETiGwy0_rUwUb2LanFH8qWPwqjA7XItYq7HxpHY1RD1Clo72FBVXn5ipE1FYYyivvWoTLICMBMjiV2uVJvUS9eS/s400/Prague07palacealley.jpg" border="0" /><br />We walk back across the Charles Bridge, pausing for a moment to watch a man setting up his marionette, but don’t stay to watch his show. We have sausages again for lunch, and this time I count my change. </p><p><br /><img id="BLOGGER_PHOTO_ID_5045983557177038898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeFaD3uMD3XqULEIm1OOHZCgM9yrtPfYnYlxN6Mxp3E-3TaNpXlG3JHAc0_Zl1ibFhc_la3eksYS9nzJPOggnOQhuWlHsIoQAmnM_d62y6TXt0i0_6qXFdM_SobDPTzu8C7amTL9CBaxj/s400/Prague07bridgeguy.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5045983561472006210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZcnhQ_awY3GcWj6_Pz3X9BWAZhIYVAgIW0WQTUY4nDzCDbADvl7Ve8DOmOuc5xxBriE6MOspLw2wd2hW6aCI2ZQXoF-VWEmJJ0ikPdB5QMGNfpQS-jv4C-WNyqL14N0BRjfKP6A_dE5F/s400/Prague07bridgepuppet.jpg" border="0" /><br />After lunch, we walk across the street, unencumbered by heavy coats left in the room, and use our tickets to the <a href="http://www.mucha.cz">Mucha museum </a>that came with out package. This is a lovely little museum dedicated to this famous Czech Art Nouveau artist. The drawings and paintings are stunning. There’s even a movie which chronicles his live playing in the back of the museum. </p>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-13415222321197193882007-03-25T12:57:00.000-07:002007-03-25T13:11:49.116-07:00March 10, 2007- Strahov Monastery<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaZDEvI-mhIfQ79BBo0D53PemLUncdJw2qvTl9w6p8-n877xF9LRo9GB2bMdcfvTj23nTSsyjrgzj-eYRUtQSfwSZCEv6tZ3InB3EOp-6iBUD5iZ7Iw_-gOkSmWaqGggDwSKCvV9N10Ha/s1600-h/Prague07monastary.jpg"><img id="BLOGGER_PHOTO_ID_5045957078703659010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaZDEvI-mhIfQ79BBo0D53PemLUncdJw2qvTl9w6p8-n877xF9LRo9GB2bMdcfvTj23nTSsyjrgzj-eYRUtQSfwSZCEv6tZ3InB3EOp-6iBUD5iZ7Iw_-gOkSmWaqGggDwSKCvV9N10Ha/s400/Prague07monastary.jpg" border="0" /></a><br /><div align="left">In the morning, we take the tram #22 across the river and up the hill behind the castle to the Strahov Monastery.<br />The main draw here are the famous libraries. There are two; one called the “Philosophical Hall” and the other called the “Theological Hall”. The Philosophical hall is the “newer” of the two, having been built at the end of the 1700’s and has bookcases reaching 50 feet in height and a painted, barrel vaulted ceiling. The Theologial Hall, on the opposite side of a courtyard, was built some 100 years earlier but mirrors the other one with bookcase lined walls and barrel vault ceiling. </div><div align="left"> </div><div align="left"> </div><img id="BLOGGER_PHOTO_ID_5045955141673408482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhot0XrE3CgSxT496lKQduB_J-KxdkaCFZpNhZ3R468V0UGJNZptJMmLuvMyVF_FazHnGdMorBPhdmPybU-iVj2wJsPyXvODro1-O7RTP0H5-MbUKD8LMUCeI0Ro1Fvn6EivfNJSw6JE4s6/s400/Prague07library.jpg" border="0" /> Philosphical Hall </div><br /><br /><div align="left">Unfortunately, the rooms are roped off so one can only peer in through the doorway. Gray haired ladies patrol like hall monitors, just waiting for someone to step out of line and (gasp!) take a photo without having paid a fee for the privilege. There is a fascinating “Cabinet of Curiosities” filled with all sorts of dried sea creatures, closest to the Philosophical Hall.<br /><br />Back outside, we wander around a bit, peek into the little Renaissance Chapel (which was closed) and decide against visiting the Picture Gallery (filled with religious art) or the Miniature Book Museum (which looks more like a gift shop). Just beyond one of the monastery walls at the back of the complex are steps which walk down toward town. There’s a small vineyard and a fantastic view of Prague. </div><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5045955145968375794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRe4hmyxVTrTDnhmCKHeKxGgxXUHOm_CxolGJcMkC_ZqFIVWQPcP4Gc48NCk3bU_mSFDaM2TesvbGhyphenhyphenDFa-M8TQd9A0cOlyCyoHXI2DlRiVMF1fsZoH1TzpngeQ1csH7qdnmwZcrvFcHrQ/s400/Prague07libraryview.jpg" border="0" />wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-48917240458523618112007-03-22T19:27:00.000-07:002007-03-22T19:44:04.566-07:00Restaurant David<div>For dinner we take the tram back across the river and walk up to <a href="http://www.restaurant-david.cz/">Restaurant David</a>, around the corner from the US Embassy and the Alchemist hotel. </div><br /><div>We arrive and must ring a bell to be admitted. We hadn’t made a reservation and we are greeted with a look of shock when we admit we don’t have one, but we're still given a table. I’m unable to tell if the look was serious or not. As it turns out, the gentleman who answered the door is the only one we see all evening serving food and my guess is that he was a tad bit over-worked.<br />It’s a small restaurant with two (maybe 3?) little dining rooms and they are about ¾ full. The room we're in is filled with foreigners, some American, some British, and a table of 2 Portuguese couples who are clearly having a fantastic time. Later, an American woman at a table across the room is so loud that I by the end of the evening I feel I know her entire life story, what she likes to eat and drink, and what she <em>does not</em> like to eat and drink. I'm horrified- she's such a cliche of the typical "ugly American tourist" I just want to cringe.</div><br /><div>The menu looks modern and creative for Prague. I say "for Prague" only because I have not been particularly impressed by what I've seen on menus so far. Not intended to sound snobby.</div><div></div><br /><div>We order the fois gras appetizer to share and mom orders a glass of Clos du Choi du Roy Sauternes (150kr) to go with it. The server seems a bit disappointed when we do not order a bottle of wine, as there are decanters sitting on each table, obviously meant to entice diners to order full bottles.<br /><br />Before any food or wine arrives we are served a little <em>amuse bouche</em> of some sort of unknown liver terrine. It's rustic and good.</div><br /><div>The foie gras comes with caramelized apple and red onion marmalade and turns out to be a good sized portion 390kr. I love fois gras<em> torchon</em>. The caramelized apples are in the center of the triangular <em>torchon </em>and the red onion "marmelade" is the color of beets.</div><div><br />For my entrée I order rabbit roasted w/polenta and bacon -450 and a glass of unknown french cabret-190kr. </div><div>Mom orders veal with morel mushroom cream sauce and gratin potatoes-590kr<br />Both are very good, with generous portions we cannot finish. No room for dessert. Too bad we could not bring home the leftovers. With 2 small waters, the total bill is slightly over 2000 kr Credit cards are accepted.</div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5044943689760102354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nU3uoObXoba6RD3_7JgH3Uw4kR6s8jShG_TarXPhDx87OJfvVkmUlpfeXkrPY5SMr4fKK7HAxvURJaMHYTJ4oc2_V8NylfYQBEevyi2rjCGuWs-qRqZxMUQane53lLTecSHiAWhuImf0/s400/Prague07restdavid.jpg" border="0" /></div><br /><p align="center">My rabbit dish at the bottom of the photo.</p>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-25172216183588502492007-03-22T19:21:00.000-07:002007-03-22T19:27:00.244-07:00Sausages....yum....<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8w0LJFwq_4s8FpD6bNCkaYWXz608Yy3HaKX9am70iK2xfJWnZIFGFbwSqSlyKc-1RQc8bP3o5ZnKIvaG-2CTHbVDW-COHjVZok9sXMM5UuybgmqIupFlCMqR891ksEE4Ijr65IMqcOiie/s1600-h/Prague07kj.jpg"><img id="BLOGGER_PHOTO_ID_5044940000383195042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8w0LJFwq_4s8FpD6bNCkaYWXz608Yy3HaKX9am70iK2xfJWnZIFGFbwSqSlyKc-1RQc8bP3o5ZnKIvaG-2CTHbVDW-COHjVZok9sXMM5UuybgmqIupFlCMqR891ksEE4Ijr65IMqcOiie/s400/Prague07kj.jpg" border="0" /></a><br /><em>Would you hurry up and take the freakin' photo already???</em></div><br /> The tour ends at the boat dock so we have to walk back. Yes, as usual, we eventually get lost. Finally, we get to Wenceslas Square and stop at one of the many sausage stands. We buy a sausage and it's excellent. The sausage and a bottle of water cost only 70 kr.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5044940004678162370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkv_0JcnWX__A3pru9cxUbKlLDGDtmN7Dg9J3pk_QXhyphenhyphenY2QAykEkGb4AsCp5wKTWfgnC7dYUd15OmZdKrCuL-KTPxMPInsqD5NXknKvDOkHaK7ZWnqPzOSgyNfyHiUDaplp_iBzKKvHA8/s400/Prague07sausage2.jpg" border="0" /><br />The experience is marred only by my being shorted 100kr, or about $5. I know it happened at the sausage stand because I gave them a 1000 kr note and when we got back I only had 800. I thought I had counted it, but in my haste I obviously miscounted. We didn't stop anywhere or spend any other money. It's a valuable (and expensive) lesson. I never think it's a good idea to stand and count a bunch of money in public. On the other hand, if you don't you risk being shorted. </p><p><img id="BLOGGER_PHOTO_ID_5044940004678162354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWIquI1n4fmkCdowXaBLNk5ar_mzf0YDGJJoDTdsjEufj0b0DmM5TAajTm_DNeHX5HzY7zKkYmEjvRZSPFS4v8xtPjau4Xh5xyA4YFhv_mh5OAJ03xv5sptjMpia1TW1dLvjUOf0o1HUK/s400/Prague07sausage1.jpg" border="0" /></p>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-47174584012537719692007-03-22T19:12:00.000-07:002007-03-22T19:21:06.713-07:00Four Words<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhbOj9-NRfCq3tY9L4vt6PwKtNpujLARfQgMAcmfQw9BILbKHPXsARHwq5ckB4KJJzSAPUcULptlkx8fjK4WoviMiSzdvJ71PNg60qVBU-zUyt6ZKr0yL6pB8oWIvQI2KNIQ2Jlx7r6zs/s1600-h/Prague07river1.jpg"><img id="BLOGGER_PHOTO_ID_5044938613108758354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhbOj9-NRfCq3tY9L4vt6PwKtNpujLARfQgMAcmfQw9BILbKHPXsARHwq5ckB4KJJzSAPUcULptlkx8fjK4WoviMiSzdvJ71PNg60qVBU-zUyt6ZKr0yL6pB8oWIvQI2KNIQ2Jlx7r6zs/s400/Prague07river1.jpg" border="0" /></a><br /> On the way back to the hotel we stop at the kiosk for the tour company. We get a free tour of the city with our package and it turns out to be with a local company called "Premiant". The tour we are offered is the "Prague Panoramic" which is a 1 hour bus tour combined with a 1 hour walking tour of the castle district (with no entrance into anywhere that needs paid admission). Unfortunately, we've already seen everything they offer just by walking around on our own. So, one of the tour touts offers to let us switch out the tour for the "Vltava River Cruise with a Drink" tour valued at the same price (390 kr or $20). Great, we think.<br /><br />We go back to the hotel and switch rooms to the “junior suite”. This room is essentially not different from the other one and might be smaller. It is, however, on the exterior of the building, so it gets lots of natural light and we have what turns out to be the only balcony on the building. We decide to keep it.<br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5044938621698692994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhcAAGcpCRL-2FNu19xn08cTiRp0ZuEasCVOIvPOAflPns_NHRCJmkRtIOczncD6G0tGGxh-S2BHcCpVoaW85gkU4DJTyjEUG-QYADzWt-4r9UMGfxKXLsWX4p0fyDw3Mut1PaxCP1fQ5/s400/Prague07river4.jpg" border="0" /><br />At 2:30 we board a claustrophobic mini-bus which drives us in circles, complete with guide and narration, until we arrive at the river boat docks. We're then given tickets for our "free drink". The "cruise" moves excruciatingly slow down the river to the Charles bridge and then back up. We could have walked it faster. The tour is narrated by a recording that repeats everything in 6 languages and provides absolutely no useful information. </p><p><img id="BLOGGER_PHOTO_ID_5044938617403725666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsMcK7Bl5oSTbhD7qUwx1CPX1zXVhaPF3433HA9pd7vJ7ZkeC836h2oHhYYo2vw2MPkqbgXdalPR09-KBz1x2xoxVkDsFZJvX5zjlHyZ_usG3KnnNBp1ktWtzw-JNbY_Z5YZxoVs1Z9CF/s400/Prague07river2.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5044938621698692978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExVyYhn3w22Fa9245fy1oigZNA0nRF-q0lyZHqAEJVJhV7oZEASbN6RbgINhyPsN3dbYgy7BrHUWibliYaZJJzJ3XyQLYWskPJxevPV_WqHGfS5aLq7C31iGYOAeFk_4gWrjkrDRtlZu2/s400/Prague07river3.jpg" border="0" /><br /><br />I have 4 words for this experience; Massive Waste Of Time.</p><br /><br /><img id="BLOGGER_PHOTO_ID_5044938625993660306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBIwTKp1bKrRpfcNLvbd0vP84AZNu7JcxoYT89KuKDkz2vRQWwDkvVeLdFoB9ZANYdrimjaYOeYX433g_-uezH6k_cjUDjBCfO-0qshtMIQWuzyi82fJgthEssCannSTppYw6NEH2DfJh/s400/Prague07river5.jpg" border="0" />wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-61150960861890223972007-03-19T18:34:00.000-07:002007-03-19T18:38:50.326-07:00Cafe Lobkowicz<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9bDb20pOy7mVGzclPnrOwBlRunwE3GB8hkQkjT7e9knLvQMwURmvwaATeQG9lJwrudr442G7Vcl4xWW6LKhNgt4yctvTv4KyfB1HRku0V1U3ux1Sk3hHBTDouhvtz7KTN5esPS6HhRsT/s1600-h/Prague07castlecoffee.jpg"><img id="BLOGGER_PHOTO_ID_5043814594397591330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9bDb20pOy7mVGzclPnrOwBlRunwE3GB8hkQkjT7e9knLvQMwURmvwaATeQG9lJwrudr442G7Vcl4xWW6LKhNgt4yctvTv4KyfB1HRku0V1U3ux1Sk3hHBTDouhvtz7KTN5esPS6HhRsT/s400/Prague07castlecoffee.jpg" border="0" /></a><br /><div>There are a number of cafes at the top of the hill and we stopped at the Café Lobkowicz which is inside the Lobkowicz Palace, near the North end of the Palace complex. </div><div> </div><div>This turned out to be an excellent choice. It was quiet, close to empty (not usually a good sign, but today it was) and had an amazing view of the entire city from the terrace. </div><div>We each had a latte (90 kr ea) and shared a bowl of tomato soup (85 kr) and a grilled mozzarella, tomato and basil sandwich (195 kr). All were excellent.</div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5043814598692558642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGs4xmK0ds1yckAqthMITmk1dQX3togHY-Lb6hVrzqcr8FHAORBnfQ_drdIvmKE799x5zOyM2r-EzcbDkXF3jCXOnNQbl0rMp-8i2mRgubuIl1L1n3nIxgdrBP2DK8Gkm4gHegZa9fEix/s400/Prague07castlesandwich.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5043814598692558658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_lzLw7MjalPplpLfB-s9E-PXXiri0loGFo6l_dwhhErbZLhDsiNDGeXSXUgUOemeQ6xWn7IbZZi_J626icJPfOSKzZMag05e_ulQEnXvvY2N-B5Npf1nv6p5oVpmG43JnXiU0xlMfnBS/s400/Prague07castleview.jpg" border="0" />wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-88177268428719138232007-03-19T18:30:00.000-07:002007-03-19T18:34:37.472-07:00St. Vitus Exterior<div align="center">Exterior of St. Vitus cathedral. If it looks a little funny, that's because I've stitched together 4 photos to make one. It was impossible for me to get far enough away to get the whole thing in one shot.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A5EXarV3BNjKEl1YLOvJa2s2j5l9vjase30MOddVdkRw7FoUJdQbJgvTsh9UE0agibu6WduiBhlGbz_ITZqAY1wisaISBsFEj2MmewnYt-bElHNvCvG5fKBZqUvfCPkG-bhCYjL4z0r1/s1600-h/stvitus2.jpg"><img id="BLOGGER_PHOTO_ID_5043813228597991154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A5EXarV3BNjKEl1YLOvJa2s2j5l9vjase30MOddVdkRw7FoUJdQbJgvTsh9UE0agibu6WduiBhlGbz_ITZqAY1wisaISBsFEj2MmewnYt-bElHNvCvG5fKBZqUvfCPkG-bhCYjL4z0r1/s400/stvitus2.jpg" border="0" /></a><br /><div align="center">Exterior mosaics on side of Cathedral, below.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9RThuwHnLEbGQhC7RD5wxK8MvAuvGCiAoh8XiGOYIvlRAV022cBQWSGcrOvQtWZsM6Hyjo8hbwSXRM_AiEPmOzcOBUAqrdgrLdBvgaRwXOXLQX3feDspuIrL8SoQdPC2KznciFLCL_h-/s1600-h/Prague07stvitus4.jpg"><img id="BLOGGER_PHOTO_ID_5043813228597991170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9RThuwHnLEbGQhC7RD5wxK8MvAuvGCiAoh8XiGOYIvlRAV022cBQWSGcrOvQtWZsM6Hyjo8hbwSXRM_AiEPmOzcOBUAqrdgrLdBvgaRwXOXLQX3feDspuIrL8SoQdPC2KznciFLCL_h-/s400/Prague07stvitus4.jpg" border="0" /></a><br /><br /><div align="center">Rear view of Cathedral</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqonntySI56iex8YdvSUUtyPG2vBnLs4e76HOw9lfjt5JsfijAbthUiCz1ATB8EX6x5LobqL7HWXpvKEt_RFC9_kGWR9d4mWF5GuQfNyWc2zGzhlPviXHCh8v96C4Wwo4QacKp1XKlgL9/s1600-h/Prague07stvitusback.jpg"><img id="BLOGGER_PHOTO_ID_5043813232892958482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqonntySI56iex8YdvSUUtyPG2vBnLs4e76HOw9lfjt5JsfijAbthUiCz1ATB8EX6x5LobqL7HWXpvKEt_RFC9_kGWR9d4mWF5GuQfNyWc2zGzhlPviXHCh8v96C4Wwo4QacKp1XKlgL9/s400/Prague07stvitusback.jpg" border="0" /></a>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-57700101910250250312007-03-19T18:25:00.000-07:002007-03-19T18:30:16.211-07:00The Castle and St. Vitus Cathedral<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1SHpi_jBACSSbnZCt1x337UFBrGRJKBC5iYdO975YwJJ5DiXbxJH85URRi9-zJtqCkQEiknJg2morvbHRAfxJJpVo2_FKdJQBxE7VlmH5a4TvigPLaUniHArAOAK9NvamvRm73_S97bl/s1600-h/Prague07lennonwall.jpg"><img id="BLOGGER_PHOTO_ID_5043812528518321842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1SHpi_jBACSSbnZCt1x337UFBrGRJKBC5iYdO975YwJJ5DiXbxJH85URRi9-zJtqCkQEiknJg2morvbHRAfxJJpVo2_FKdJQBxE7VlmH5a4TvigPLaUniHArAOAK9NvamvRm73_S97bl/s400/Prague07lennonwall.jpg" border="0" /></a><br /> Once we get to the end of the bridge, we decide to follow a (modified version) of a walking tour in our guidebook and then head uphill toward the castle area. During the walk, we get to see the famous “John Lennon wall” On the way we pass by Restaurant David and check out the menu, deciding we will return for dinner.<br /><br />We walk up and up and up, eventually arriving at the top. We check out St. Vitus Cathedral. It is possible to go inside without paying. If you want to go further than 20 feet in however, you must buy a ticket. We decided to forgo the ticket, enjoyed the view from where we stood and then exited to admire the outside.<br /><br /><img id="BLOGGER_PHOTO_ID_5043812528518321858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26PKOyruHmzre4YwdnDpfqtclRd0hcGHTtpMv2s73VffP18tLCS1kq6ZndC91Y3BjCN195Bi8V2SPc2OfMoZ12bwH63aa6byYiMLPMOpCdYfQMaWNm6v4Co6OzuG7jLqrO9F4frn1RBee/s400/Prague07stvitus2.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5043812532813289170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEtuZo-jHrkGC5AIpzaxBPR_F6OwxRMcuFa2WKIHtcq4yRkBdMcIO_QMWKX6_UVfFWhb1kORZFmOHvHF9R6iJImrW6TfEMB3iDP1B2wFJrtlKUC3UxY8yrPBZ2rCIC4P9lL6oeOUUEbJs/s400/Prague07stvitus3.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5043812537108256482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFNC5wiDcZkvpg35kyJp2d_hGIuimKf3Ks9st8zSmNS11-GtC56zmq_Nc0IcTS8Ylovb0KbNKT2fQQo_VTCaL7Z2r_-C2cSSGL3EpY_ogrwbmQKrbeoQQadq8q8yiY88RIIW7e8_VmkKz/s400/Prague07stvitus1.jpg" border="0" />wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-2843024104279863722007-03-17T15:19:00.000-07:002007-03-17T15:21:27.287-07:00More Charles Bridge Photos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-IaKaXNDaFtpthL7mttMuJvvUUQ32VWUl8TVWdVlCP1iET8xIbz68D-AvgsyK1q2xloQkzd2Z-P4Tl1fKAOXuUXaWcF3GTKi0kYMhMwSIsL3tn0HpLk4FevElq-ij38XiCTqmdlk4zPB/s1600-h/Prague07bridgestatue1.jpg"><img id="BLOGGER_PHOTO_ID_5043021943605436194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-IaKaXNDaFtpthL7mttMuJvvUUQ32VWUl8TVWdVlCP1iET8xIbz68D-AvgsyK1q2xloQkzd2Z-P4Tl1fKAOXuUXaWcF3GTKi0kYMhMwSIsL3tn0HpLk4FevElq-ij38XiCTqmdlk4zPB/s400/Prague07bridgestatue1.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1g0yMzaf1ptvd0rcl-m1Pkry70HUtLpQRvNy5NRDE8n3IhdDQLrCB32_2AhNx2o8BQ3zhV7Sors-C_Y1CEJroNPPde68xsss61o3YEwcpGQskqMXEd8HNR8Oqv4Aq9XqCzwib19bYmJ7/s1600-h/Prague07bridgestatue2.jpg"><img id="BLOGGER_PHOTO_ID_5043021947900403506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1g0yMzaf1ptvd0rcl-m1Pkry70HUtLpQRvNy5NRDE8n3IhdDQLrCB32_2AhNx2o8BQ3zhV7Sors-C_Y1CEJroNPPde68xsss61o3YEwcpGQskqMXEd8HNR8Oqv4Aq9XqCzwib19bYmJ7/s400/Prague07bridgestatue2.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScIyRV1gFpYKcPktVVDL-4W9c9_sm9Jk9stECVh6_UQ2Z2EfalaeBZePk2Uq2GaTQrlXroWjpVs6NHX3I5DZWZMfwGwatDFrO6f07rxEha1507OvYiYqtO-rG3sGQjNttVWCa2pIs2kmH/s1600-h/Prague07bridgecanal.jpg"><img id="BLOGGER_PHOTO_ID_5043021947900403522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScIyRV1gFpYKcPktVVDL-4W9c9_sm9Jk9stECVh6_UQ2Z2EfalaeBZePk2Uq2GaTQrlXroWjpVs6NHX3I5DZWZMfwGwatDFrO6f07rxEha1507OvYiYqtO-rG3sGQjNttVWCa2pIs2kmH/s400/Prague07bridgecanal.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIfORrQ_YyqhhHiTpHh0EJz7ZLfjaG2zl9vg0VRNzOrCmpyS-cdP_N-KqKF4NH3zJiUJvYu-Ll-d9t5glOLhmdbRX5ihWkH26OswkroPFNYbBZZta102GCDPOC8uwNiAYPDFfAaZ_LI7p/s1600-h/Prague07bridgeend.jpg"><img id="BLOGGER_PHOTO_ID_5043021952195370834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIfORrQ_YyqhhHiTpHh0EJz7ZLfjaG2zl9vg0VRNzOrCmpyS-cdP_N-KqKF4NH3zJiUJvYu-Ll-d9t5glOLhmdbRX5ihWkH26OswkroPFNYbBZZta102GCDPOC8uwNiAYPDFfAaZ_LI7p/s400/Prague07bridgeend.jpg" border="0" /></a><br /><div></div>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-37482324352824801222007-03-17T10:43:00.000-07:002007-03-17T10:57:39.955-07:00Prague- March 9, 2007In the morning after breakfast at the hotel, we’re up and out early, determined to find the Charles Bridge and walk up to the Palace. We’ve booked our two hour tour with the hotel concierge, which turns out to be one of those local minibus tours where everyone wears headphones speaking “20 different languages” for an hour on the bus and then an hour walking tour of the castle area. We’re not exactly thrilled about this, but we have until 2 PM to decide to bail out of we want.<br /><br />Our first stop is back at the market we found last night.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5042952781747068626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn1rOPAA802KB-pbs4-AYhL7FZiSNQNS7BITh6mDB_wT4WCr1k-8uAj74J6JlJA8AHor80XRrr1jjhPhM1VYX8U2cmQ-nbBKegEbxuImiFgM3AoqOKQukfM3OqzjOLMFO59uO6IMFjvDA/s400/Prague07market.jpg" border="0" /></p><p> </p><p>We continue walking, this time actually following a map and find ourselves in Klementium Square. I turn around, and there is the Clementin Hotel, a place I considered staying. It’s a 13th century building, one of the oldest and thinnest in Prague. </p><p> </p><p><img id="BLOGGER_PHOTO_ID_5042952781747068642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4m9jdI8dbWh569N0OBDCGs822zBkFSd0-2oLwHIuRSe-rsDPmj6M0exSnKz7XQ-Nl9bAiCwmrJm9ZPa0JtslEqkTfwP1P7qCXpM_bEht3WEyi0Qg_ec8yZvEMXS2TLnmOLuqXZO_lybPZ/s400/Prague07clem.jpg" border="0" /></p><p>Through the narrow streets, and suddenly I can see the tower at the edge of the bridge. Finally! We are not lost!</p><p><img id="BLOGGER_PHOTO_ID_5042952786042035954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lhRG0SML4HUVWDi-T_RANk76I4Ds8HtFq7wbZQeHA6ESLHQFPwjoB4Huv9mtWB7W8oj_jnHQZZCaZjXBoLLLCLhqMPz_WbD6rPCosuspo_DgWFaFITiAzcS3oxUlJC7kgmmTBVN6t2qx/s400/Prague07bridgetower.jpg" border="0" /></p><p>It’s a beautiful morning and we are blessed with clear, cold weather and a relatively empty bridge. The souvenir vendors, painters, and sketch artists are just beginning to set up shop. It’s filled with perfect opportunities for photos, including one of me (with my new hat) and the castle in the background!</p><p> </p><p><img id="BLOGGER_PHOTO_ID_5042952786042035970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffdExfGnZW2XMfuM4dsL5lut8-gXc27aNg30Gld1EiM_6tQlNrY4xjB9gs_zLvOzfF59RTtTtPWONnnStpFbqYiNPFJHiGdS2hosu1-QpfCG4ziOIhFxxmtqQuNLFlv9XZPsFWt2HOACy/s400/Prague07bridgeview.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5042952790337003282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gPTzcC9XYquMaUp637O_jLNrWC8sOoZDgN4bwqxrbmpIFf8bidMQK9A5jM_DZMRnOp0bsKv4hLZ3X9GkI9Ef-2IfeV-Hzkw8jt_9c8TPrRZUQRXXRQol0xisMS3bOHbm3icDygGfxI_4/s400/Prague07bridgehat.jpg" border="0" /></p>wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0tag:blogger.com,1999:blog-8817992805741452309.post-72797752286089116112007-03-17T08:48:00.000-07:002007-03-17T09:30:35.706-07:00Great Cafe and worst meal of the trip?Of course, we get lost trying to find the Charles Bridge. In fact, today, we never do find it! However, we stumble across an outdoor market in Havelska square, a couple of blocks off Old Town Square (henceforth referred as OTS). It’s mostly filled with tourist souvenirs, but it also has some fruits, vegetables and flowers. The vendors are closing up shop, but I a score a cute (and warm!) black wool hat with a green flower for 200 kr.<br /><br />We wander back through OTS, and as the sun is setting decide it’s time for a coffee break. There are about a dozen restaurants lining the square, and given their fantastic location, they have equally fantastic prices. A quick check reveals a cup of cappuccino for 130 kr ($6.50). I look at my notes and see a recommendation for a café in Tyn Square (a.k.a. the Ungelt) called Café Ebel.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5042930443622162034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-LDupoWGKDeVYNGDJZZ924zKdty_QN8_UoAi6czipZuVyEoJW86zsxGaP7NCiD2s7b1EwD92JfktIHU7ZjxMqlFVZXxaBZWB6gQlH2XtGsDvSb3rLshpvYQvdXgGCM_zqFVy-9L3WPKl/s400/Prague07ungelt.jpg" border="0" /><br />The square is charming, and only one block from OTS, it’s a quiet respite from the hordes. <a href="http://www.ebelcoffee.cz/ebel_en.htm">Café Ebel </a>is different from all the “traditional” cafes we’d been frequenting. There’s blues playing on stereo, tattooed servers in casual dress, and they roast their beans daily. It’s more like a college town cafe and it’s very homey and comfortable. As it turns out, they have 5 locations in Prague, but the one we go to is at #2 Tyn Square. We each have a cappuccino (60 kr here) and share a wonderful bowl of homemade vegetable cream soup.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5042930443622162018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrkna9dcnOV2kXaOgM3ux6FZw4PAzJG3fROWfk_WoMcnhzg5JU3FpuI4Kjrqm_rLD6Z-H5mfbY631nJmQ0gmmRwwG7KIlYNip-_ayDMDq9tTGPmNN-n1RGYUNS0yVQjuw3AqMPzrKZZ2P/s400/Prague07ots1.jpg" border="0" /><br /><br />By the time we leave, it’s dark and we walk back through OTS where all the buildings are brightly lit. I’d been given a recommendation from a coworker for a restaurant called U Pince, right off Wenceslas Square, so we walk over to it to check it out. They are already busy so we make a reservation for 8:30. When we return, we are almost seated in the bottom dining room, but are then shuttled upstairs to make room for a party of 12 Italian tourists. Upstairs, we are ignored for 5 minutes and then finally seated in one of the small dining rooms at an unclean table with no menus. We wait for 15 minutes (no exaggeration, I timed it) and are never approached, never given a menu, and the table is never cleaned and set. In fact, though the dining room is full with other people, no one is eating, nor is anyone else served while we are there. We figure that even if we are ever given a menu, it will take at least an hour to get food so we get up and leave.<br /><br />I have another recommendation for a restaurant called U Radnice, off OTS, which is supposed to have great pork and dumplings in a big restaurant with communal tables. The restaurant is almost empty, and ignoring my misgivings, we decide to stay anyway. Instead of allowing us to sit at one of the bigger tables (all empty) near the front, we are sat in a hidden back corner next to two other women who are eating and smoking. Yes, we should have asked to be moved but we didn’t. Mom orders pork and dumplings and a glass of red wine and I order duck leg and dumplings and a glass of beer. The wine is undrinkable, the beer of course is just fine. The pork is mediocre and my duck is cooked beyond recognition to the point where there is barely any meat on the bone. Our introduction to Czech “dumplings” reveals them to be akin to slices of white bread. It’s a rude awakening. The meal is about $30 and gets both our vote for the worst of the trip.wired2theworldhttp://www.blogger.com/profile/04756194575757062486noreply@blogger.com0