PHOTO GALLERY: Eating Our Way Through a European Cruise


My Top 5 Bites on our European Cruise (described in 3 words)!

We set sail on Royal Caribbean’s Independence of the Seas in October 2017 for a 5-night cruise around Northern Europe. We explored Amsterdam, Bruges, Normandy and the Palace of Versailles … eating and drinking along the way. Here’s a recap of the best bites during the journey — both on and off the ship.



#5 — Baked Jumbo Shrimp: Buttery. Substantial. Luscious.
at Giovanni’s Table on Independence of the Seas





#4 — Bitterballen: Crispy. Velvety. Snack.
at Café De Zwart in Amsterdam, The Netherlands





#3 — Gold Beach Normany Oysters: Salty. Plump. Cold.
at Las Palmas in Rotterdam, The Netherlands





#2 — Flemish-style Beer-stewed Rabbit: Rich. Supple. Warming.
at Brasserie Mozarthuys in Bruges, Belgium





#1 — Succes Noisette: Hazelnut. Praline. Ganache.
at Angelina at the Palace of Versailles, France


PHOTO GALLERY: Eating Our Way Through Asheville


My Top 5 Bites in Asheville (described in 3 words)!

This year on Fourth of July weekend we traded Florida beaches for Blue Ridge scenery in Asheville, North Carolina. We couldn’t get enough of the cool mountain temps, southern barbecue and farm-to-table eats.



#5 — Hummingbird Cake: Sweet. Moist. Sugar.
at Early Girl Eatery in Downtown Asheville




#4 — Smoked Trout Spread: Spicy. Creamy. Addictive.
at Edison Craft Ales + Kitchen in Omni Grove Park Inn





#3 — BBQ Sandwich: Meaty. Vinegary. Authentic.
at Red Bridges Barbecue Lodge in Shelby, NC




#2 — Cheerwine Float: Sweet. Cold. American.
at Cook Out in Lincolnton, NC




#1 — Shoo Mercy Omelet: Southern. Cheesy. Stuffed.
at Tupelo Honey Café in South Asheville

PHOTO GALLERY: Delray Beach Garlic Fest

We are about to get really serious for a minute … my name is Aimee, and I’m a garliholic. That’s right, I’m addicted to garlic. I consider it one of the major food groups. I add it to nearly every savory dish imaginable, as often as I can. Yet after sampling the unique fare at the 16th annual Delray Beach Garlic Fest, my mind was blown at the creative ways in which they featured these little cloves.

The outdoor festival offered an array of savory and sweet (yes we’ll get to those later) garlic-inspired dishes. We started out with the usual suspects — garlic curry chicken shish kabob platter and garlic conch fritters. While we adored the slightly spicy and perfectly charred flavors of the juicy chicken, we were disappointed to find the fritters, though extremely flavorful when dunked in the accompanying mustard-garlic sauce, seriously lacked in the meaty conch department.

Dubbed “The Best Stinkin’ Party in Town,” this lively fest packed in a plethora of local merchant vendors, live bands, carnival-style rides, cooking demos and free wine tasting (cheers to Cupcake Vineyards!). But for me, the highlight of the entire day came in the form of three words: garlic ice cream.

Yes, you read that correctly. I was flabbergasted at first, and then pleasantly surprised to find that I really like garlic ice cream. Sweet? Yes. Light yet creamy? Yes. Garlicky? Yes, in an incredibly subtle way. And at the end of the day, after my husband convinced me to ride the daunting Pharaohs Fury, I was especially thankful all of that garlicky goodness remained where it belonged, in my tummy.