Search results for:

ski

In GloBelle Kitchen, Uncategorized on
February 14, 2024

Après Ski Fondue: The Perfect Treat

“Après Ski, French for “after ski” describes the nightlife, culture, and festivities after the slopes. Skiing is a social winter activity in itself. However, the socializing that goes on after the slopes is just as important as your downhill adventures. Après Ski includes the drinks, the hot tubs, the fashion, the partying, the music, and, of course, the food. Fondue is the perfect après ski treat!

A post-ski fondue party continues the social atmosphere because the cheese and fixings are communal, not individual. A few years ago, while stationed in Germany, I went on a ski trip to Chamonix, France. It’s a great ski town, where you can take a lift up and then decide if you want to ski down the mountain into France, Germany or Switzerland. After skiing, our group gathered together in the chalet’s common area for an interactive dinner featuring fondue. The staff served us trays and trays of food (and bottles and bottles of wine) as we gathered around communal, heated cheese pots.

Here are some après ski fondue ideas to set up your own fondue party and have you feeling like you’re sharing a chalet in Chamonix or Zermatt even if you’re miles from the slopes.

The Cheese

First, there’s no such thing as Swiss Cheese in Switzerland. If you ask for it anywhere in Europe, no one will know what you’re talking about. Switzerland is home to many kinds of cheese (Fuurtfel, Alter Schweizer, and Appenzeller, to name a few). In America, Swiss cheese is a generic term for an American imitation of Emmentaler cheese.

Remember, there’s no right way to make fondue.  Since it’s a recipe derived from the Alps, Swiss Cheese/Emmentaler cheese is the traditional main ingredient.  But you can do whatever you want to do. I encourage getting creative with your cheese blends — the Bougier the cheese, the better. Consider Jarlsberg,  Havarti, Comte, Raclette, Brie, Parmesan, and Asiago…anything from the fancy cheese bar in the produce section will make a nice blend. Cream cheese is a great blend too. I stick with light-colored cheese just for the optics.

Here’s the recipe I used for two people:

Après Ski Fondue

Après Ski Fondue dippers with chocolate

Ingredients

8 oz (half a pound) block of Swiss Cheese (aka Emmentaler in Europe), shredded

Leftover shredded Gruyere (about a half cup)

Asiago, parmesan, and  cream cheese (I actually omitted it)

Minced garlic (how much? As garlicky as you want it…start with a tablespoon)

½ quart half & half (I actually just used milk)

Sprinkles of nutmeg (realized I didn’t have any and used paprika and cinnamon instead)

Olive oil

Dry white wine (or try dry sherry, brandy, bourbon, or beer…it doesn’t matter!)

Cup of flour

Instructions

  1. Using a bowl or zip bag, toss/mix shredded cheese with flour. Tossing the shredded cheese with flour helps keep the melting cheese smooth and dippable.
  2. In a saucepan, drizzle a little olive oil and sauté the garlic, add a little white wine
  3. Once the garlic browns, add the cheese.
  4. Stir until melted
  5. Use a little half-and-half to help the creaming process
  6. Drizzle with olive oil and mix in the nutmeg

**The flavor combinations are endless. Some folks like adding stone ground mustard, horse radish, sautéed, minced onions, or a hint of cayenne. I like mine savory with a hint of sweetness, just like me! J/k.**

Fondue Equipment

Williams Sonoma (https://www.williams-sonoma.com/search/results.html?words=fondue) has a few fondue sets at various price points.  But if you don’t foresee fondue parties happening regularly, skip the costs, effort, and space allotment of buying a dedicated set.  Instead, try these options:

  1. I used the base for a teapot warmer, a large tea candle, and a cute ceramic dish in the Anthropologie sale rack.
  2. You can also use a heavy-bottomed saucepan or double boiler and an electric burner or hot plate for the table. I scoped out a $10 hotplate at the Dollar General Store. Lowes, Home Depot, and of course Amazon have affordable electric options.
  3. To dip, use metal BBQ skewers, wooden kabab skewers, chopsticks, or just the smallest forks you own.

Après Ski Fondue Dippers

The cheese is the main course at this party; everything else is just a condiment. Get something to dip from every food group.  Everything goes with Cheese so don’t hold back. 

Fondue Après Ski Ideas

A list of dippers for fondou
Use this list as a starter of all the possibilities to dip into the cheese.

For Chocolate

After the cheesy main course, go for a sweet after-dinner chocolate fondue. Just whisk a bit of heavy cream, whole milk (or half and half, or flavored coffee creamer) with high-quality melting chocolate or chocolate chips. I actually used leftover hot chocolate from Williams Sonoma’s Christmas collection. It’s just pure, high-end chocolate flakes. Melt until fondue-y.

Consider topping it with flaky sea salt, adding mint to the mix, etc. It’s your call. You can even melt marshmallows or white candy pieces.

Dip it in chocolate, melted cream cheese frosting, or royal frosting.

Fondue isn’t just limited to ski getaways. It works well for date nights, easy dinner nights, and “let’s clean the leftovers out of the refrigerator” nights.

Drop some feedback on this list of Après Ski Fondue ideas in the comments. Let me know what you like to dip in your cheese.

In North America on
January 22, 2020

Black Ski Week in Breckinridge, Colorado

Friends gather by the Breckinridge town sign

First Trip of 2020: Black Ski Week in Breckinridge, Colorado

I just got back home from a glorious, long weekend in Colorado. The Annual Black Ski Week takes place at various slopes across the US and abroad. This year, we hosted our own mini Black Ski Week, separate from the official events. Last summer, a group of single, Army officers planned a weekend ski trip. That small group continued to grow.  I’ll get to writing the travel essay ASAP but for those planning future trips to Breckinridge soon, here’s the logistical breakdown to help you plan a group trip of your own.

Altitude

First things first, that high altitude is no joke. You may think you’re all tough and in shape, but the lack of oxygen in Breckinridge, Colorado will get you. Be sure to prepare for high altitude like a pro.

Human bodies start to react differently to the changes in oxygen levels at altitudes around 4,921 ft.  The base of Breckenridge, Colorado, is 9,600 feet. The summit of some ski resorts is upwards of 13,000 above sea level. To put it in perspective, the Altitude of Cusco, Peru is 11,200 feet.  The altitude of Colorado Springs is 6,035 feet above sea level and Denver’s Altitude is 5,130 ft above sea level.

And just for kicks, the altitude of Boston, where I’ve resided for the past three years, is 141 feet above sea level. The elevation of my hometown in Owensboro, Kentucky, is 394 feet above sea level. For whatever strand of reasoning I applied, I was under the impression that since I adapted to Cusco’s altitude (three years ago) and since Denver and Colorado Springs didn’t bother me, I’d be unphased by a couple thousand more feet. That was a terrible assumption.

Carrying my luggage up the steps had me wheezing like I just sprinted a 100-meter dash.  I avoided unnecessary trips to the next floor because it was a workout. If I left my phone charger upstairs, that’s just where it was going to have to stay, and my battery was going to have to die because my lungs were put to the test. Walking a flat surface wasn’t much better. We rented another cabin four houses down. However, walking my normal pace of 140 steps a minute might as well have been a performance mile run. I was always out of breath by the time I got to the next house about 300 feet away.  

High elevations cause nausea, vomiting, dizziness, bloody noses, headache, fatigue, and just overall unwellness. The symptoms should be over within three days. Overall, your body will adapt and you can just deal with the discomfort and do nothing. But if you’re short on time and need to press through the symptoms quickly, here are a few tips:

  1. I’d suggest taking it easy on the physical activities before then so you have time to adjust.  I slept a whole day, waking up only to eat. Rest is a good thing.
  2. If you smoke or have cardiac problems, check with a doc before you travel.  
  3. Alcohol doesn’t help anything. Now, I’m not going to tell you to avoid turning up, but just know, high altitude already feels like a hangover when you’re sober. High Altitude hangovers are on another level of discomfort.
  4. They say drinking water helps. I drank hella gallons and was still sick for three days. 
  5. In Cusco, the indigenous people used coca plants to fight altitude sickness. Not sure how legal that is in the US, if you can get it in the US, or if it’ll show in urine tests. Sorojchi pills were recommended in Cusco. Goody’s powder and standard pain relief is good to have on hand to deal with the headaches.
  6. Oxishot! All the sporting stores in Breckinridge sell Oxishots. It’s a can with 8 liters of oxygen. It costs about $16. It’s fast acting and pretty awesome.  

*** I have never had a bloody nose ever in life, and I didn’t have one here. But apparently, dang near everyone else did. So, if you’re a nose bleeder, expect it. ****

Black Ski Week Meals

City Market (at 400 North Parkway) is actually a Kroger with an alpine facade. They deliver, so plan your menus and pre-order your ingredients on-line. If feeding a crowd and you have some chefs (southerners) in your group, this is your best bet. The town square does have plenty of satisfactory restaurants (albeit a challenging parking situation).

We were fortunate enough to arrive with a van of phenomenal home chefs. Here’s some of the menus we ate:  

One of many trips to Kroger.

Breakfast: Omelets & scrambled eggs (our house of 14 ran through 18 eggs in one morning), bacon (two pounds a day), sausage, muffins, french toast, grits, & coffee

Lunch: sandwiches, pizza (3 per day)

Dinner: Gumbo, BBQ lamb, smoked sausages, ribs, southern mac & cheese, hot chocolate, tacos, grilled corn on the cob

Late night: Baked ham & cheese sliders, whipped cream

All-day snacks: chips & dip, olives, cookies, drinks

Oh, and remember that high-altitude air pressure not only has an effect on humans but also on baking.  You’re going to need to adjust the temperature, time, and ingredients for any baking you’re going to do. Check out King Author Flour for cooking guides. You’re going to need cases and cases of water. Bring plenty of Sharpies so people don’t take a sip and forget which bottle is theirs. Colorful ponytail holders around the bottle work in identifying the bottle as well.  

Lodging

Our group of 35 chose Paragon Lodging, a luxury vacation rental agency, to house our group for the long weekend. Chelsea House and Claire’s Cabin were gorgeous homes outfitted for entertaining. Chelsea (where I slept) had 6000+ square, 6 bedrooms, and 4.5 baths feet giving all 14 of us elbow room and quiet spaces for us introverts to recharge from time to time. It was tucked away with a driveway set from the main road with gorgeous woodland mountain views.  The kitchen (although illogically organized) was a foodie’s dream, and the collection of books located around the home was also impressive. The house also has maintenance workers come shovel snow from the drive and deck (around the hot tub). There’s no lifting a finger.

The rental company gives you a starter supply of toiletries but you will need to put toilet paper on your shopping list. Factoring in the amount of water hydration everyone will need to acclimate to the altitude, bloody noses, and alcohol consumption, I’d suggest no less than two rolls per person per day (Start off with two 24-roll packs).  You’ll likely also need dish detergent, trash bags, and laundry detergent.

Both met my bougie expectations. The homes did not exceed my expectations only because none of the exterior doors were locked. That’s kind of a security concern…hopefully, the company gets that maintenance issue taken care of. But I’d definitely recommend it. It was a perfect choice for the weekend.

I can’t personally vouch for these. However, other luxury properties that appear to be similar in styling in the area include River Ridge Rentals, Majestic Breckinridge Lodging, and Pinnacle Lodging.

Packing

Of course, we overpacked.  Just about everyone prepared for the arctic apocalypse. Just remember, everything that everyone packs will need to fit in the trunk of a car. Even with bulky snow gear, I am confident everything you need for a four-day weekend ski trip can fit in two carry-ons.

Fitting all our luggage & all the people in cars was a logistical feat.

Here’s what you need:

  1. Socks, gloves, hat & Undies – self-explanatory. Go for a couple of pairs of wool socks if you can because once cotton socks get wet, it’s over for you.
  2. Thermals/waffles/under armor— Just a dry-wick base layer to keep you warm
  3. Sweater/Sweatshirt to wear over your base layer.
  4. Ski Jacket & Ski pants (1 each). If you’re military and don’t have snow gear or don’t want to deal with checking it oversized luggage, check out the MWR or Outdoor rec to rent it. I never considered renting because I just thought it would be crappy gear. It’s not! For $5 per day, you get well-maintained and fashionable ski pants and ski jacket. Don’t worry about packing it either, Ft Carson and Peterson, AFB are located near the closest Airports to Breck. Check out 21fss.com.
  5. Snow boots. Sorels are my favorite but since I’ve yet to have my boots returned from my trip to Germany this time last year, there are some other more affordable options.
  6. Comfy clothes – for loafing around the cabin. Pants/leggings, shorts, onsie, tees, tanks, jammies. Don’t go overboard here.
  7. Shower shoes/flops for the walk from the deck door to the hot tub. I mean, I did it barefoot and it didn’t bother me but, flip flops would have been nice.
  8. Something to look cute at the bar if you choose to go. Do not bring stilettos to a snowy mountain. Life will not go well for you.
  9. Toiletries – You’re going to be ashy. Your lips are going to be chapped. Your nose is going to be dry and maybe bleed. Be prepared.
  10. Hot Tub Attire
  11. Games. No Black Ski Week Apres Ski is complete without Uno. Spades. Taboo. Black Card Revoked. Bring on the Games!
This is the type of winter weather gear the 21st Force Support Squadron MWR rents to service members. Photo by @thefinalkutphotography

Transportation

You have a couple of options for transportation. Breckinridge is about two hours from the Denver Airport (which is on the far side of Denver from Breckinridge).

A couple of shuttle companies charge $40 per passenger for a one-way pick up from the airport to the cabin. Summit Express (855.686.8267) and Peak 1 (970. 724.7241) are both shared shuttles that provide this service.

Black Mountain Limo is a luxury private service that charges $400 per trip.

If your flight lands at a time that allows, you can take the A-train to Union Station, switch to the Bustang, and then to the Summit Stage, which will take you from the Denver airport to downtown Breckenridge for less than $20 per person.

An Uber or Lyft typically costs $150 per person one way if you want to consider that.

Depending on the size of your group and flight schedule, it might be more economical to rent a tricked-out soccer mom van for the duration of the time on the mountain. Hotwire.com tends to have phenom deals.  

Activities

Even though it’s Black Ski Week, it doesn’t mean all your time has to be spent on downhill adventures. Breckenridge offers so many other winter activities to experience! We had a blast using Good Time Adventures as our one-stop shop for snowmobiling, tubing, and dog sledding through the Alpine trails. They also offer horse sleigh rides. 

Y’all, I cannot stress enough, that those little, cute huskies run as fast as the mountain wind does blow. Those six little dogs run 30 miles per hour. Utilize the break on the sled. If you fly off the sled, they will keep running and your partner is going to be sitting there enjoying the view, not even realizing you’re no longer driving the sled. Use. The. Break.

Breckinridge, of course, is the local ski resort, super close to the cabins.  Their lift passes work at Keystone (about 40 minutes away). So you can ski Breck during the day, take a break, then do night skiing at Keystone all on the same lift pass.

Horseback riding- I didn’t even try to go riding because it was cold AF. But Breckinridge does offer several stables in operation during the cold months. Keystone’s ski resort also has stables.

Just remember, all physical activities are harder to do at high altitudes. Regardless if it’s dancing, skiing, dog sledding, or any other physical activity (raised eyebrow, to hint at a euphemism) — ALL physical activities are harder in high altitude.

Lastly, the best time you’ll have is the time you spend in the company of good friends. Keep the conversations flowing, the music bumping, and the vibes high. Just enjoy being young, wild, and free.  

Two love birds met on an annual trip a few years ago and still traveling together today.

Black Ski Week is a time for camaraderie and enjoying winter sports in a culturally nurturing way. There’s not one way to have an epic Black Ski Week. I think that covers everything you need to host your own Black Ski Week in Breckinridge, Colorado. Let me know if I didn’t cover something.

In Austria, Destinations, Europe on
December 13, 2012

Southern Belle On Skis

I don’t know a single Southerner who grew up on skis. In fact, I can only name two Southern folks who claim to participate in any type of outdoor winter sport be it skating, hockey, skiing, snowboarding or that weird Olympic sport were you push a rock around on ice. The south has two professional hockey teams (in Nashville and Atlanta) and I’m willing to bet all the players come from outside the south. When it’s cold in the south, we just prefer to stay in doors. But for some reason, when passing by a ski shop while on a holiday gift shopping excursion prompted my best buddy to ask, “Do you want to go skiing tomorrow?” I said yes.

Everyone in Europe seems to be a skier or snowboarder so such a question is commonplace in Stuttgart.  The Austrian and Swiss Alps are two driving hours away so spur of the moment ski trips happen all winter. Back home, skiing is quite a planning undertaking which requires plane tickets, requested time off from work, and hotel reservations. My family talked about skiing at Paoli Peaks one winter. That’s about as far as it went. So here I am, closer to turning 30 than I am 20 and I am making decisive measures to strap on skis for the first time in my life.

Getting the Gear
According to my avid skier beau, who grew up skiing in Utah, Wyoming, and Colorado, nothing can ruin a great ski day faster than being improperly dressed.  So we stepped into the discount ski shop to buy pants and a jacket. It was then that I learned that maybe I hated the snow so much because I just haven’t been properly taught to stay warm.  I was reared by a Kentucky mama and an Alabama daddy so when it snowed we hunkered down and rode out the treacherous storm in the house by the fire place or kerosene heaters! If we did venture out, my parents would have my sister and I wearing so many layers of clothes that we waddled like the Michelin man and our limbs stood out away from our bodies like a gingerbread man cookie.

Amazing after centuries of inhabiting inclement weather regions, humans have unlocked the mystery of o the art and science of staying warm and dry in the snow.  I never knew such a thing was possible! And get this… it can be done in only need three layers!

1. Do long johns (thermal) or under armor for your first layer.
2. Next do an over layer like a turtle neck, sweater, or sweatshirt.
3. Your final layer includes your water proof ski pants and ski jacket.
Viola! You’ll stay warm and you can still move around.

Tips: If you get wet, head to the lodge because you have no chance of staying warm. You don’t want to wear jeans either. They allow you to get wet and restrict you from movement. I never guessed you could also get hot while skiing. Skiing is a work out, you can sweat so you need to be able to open and vent your ski pants or jacket.

Thin socks are a Godsend. Your ski boots will keep you warm enough. If you layer socks or wear think wool ones you risk cutting off circulation and getting cold.  You’ve got to be able to wriggle your toes. Some ski socks come with padding on the shins to protect you while you lean against the boots.   Ski gloves, goggles, face mask to keep your cheeks and chin warm on cold windy days.  Just like when you ride a bike, wear a helmet! This can save your life no matter how good you get.

So, after mixing and matching colorful pants with different jackets I settled on the first jacket I tried on, a bright, sunny one with white pants.  This unplanned purchase was justified by my lack of winter clothing and their versatility of being able to wear them off the slopes.

Getting to the Slopes

So Sunday rolled around and we journeyed two hours south to Oberjoch for my first go on skies ever. The ride to Oberjoch was one I had made several times in the summer but it was absolutely gorgeous with snow gracing the evergreens and mountains.  The GPS claimed we were at our destination at the bottom of the mountain but we had to continue up the curvy roads to the resort.  In The States, ski resorts are all inclusive where you can lodge, buy your lift tickets, and rent your gear all in one place. Not so in Germany.  There’s a company that rents ski gear, then another company that owns lifts, and you have to find your own hotel and restaurant.  We’d come one week too early for the season opening. No lessons were available at the ski school.  There were no lifts, most of the runs were not open, but amazingly, the mountains were active and I was eager to add to the activity. Expectation Management 

While I was being strapped in my boots by the ski rental employee, I watched this adorable little tot who couldn’t have been any older than three years and whose parents were calling her Cassandra, pick up her mini skis and toss them over her shoulder and strut out the door like a pro.  We handed the Kasse (Cashier) 18 euros to rent the skis, poles, and a helmet and headed out behind little Cassie.  If this little tot could confidently go onto the slopes I was sure I could do the same. To me, being an adult on the bunny hill is about as ego bruising as having to play “Twinkle twinkle” as an adult at piano recital. I’d rather skip the right hand only songs and jump straight to Chopin’s Opus 64 No.1 “Petit Chien” or, in ski terms, skip the bunny hill and head straight toward the Black Diamond run. I envision myself as a super woman who, with a little time, can conquer anything.  I realized as soon as I put my skis on that that goal was a serious optimism.  Probably the most humbling of experiences. Skiing encouraged expectation management. Let me tell you what you can expect within your first 15 minutes on the runs:

  • You will not be skipping the bunny hill.
  • Even tough, coordinated, athletic Belles will fall down. A lot.
  • It takes a lot of energy to get up. It’s worse than falling in ice skates.
  • Six-year-olds will show off cool karate kicks in their skies while you are still trying to get off the ground.
  • You will be embarrassed, frustrated, leaning toward self doubt and start thinking skiing is a terrible lame sport that you will never get into.
  • You only have two speeds as a beginner, “too slow” and “too fast.”
  • Good news is, it doesn’t take long to get straightened out and gain confidence. Just like riding a bike, you’ll fall off a few times but soon you’ll be riding with no hands!

How to Have a Good First Ski Experience
I was fortunate to have an expert skier as a friend willing to give me private, focused lessons. And fortunate that most slopes were closed so he had no choice but to pay attention to me rather than running off to the Black Diamond runs. A patient, free instructor who doesn’t take it for granted that you know anything is a plus. Make sure you are appropriately dressed because skiing is no fun when you’re miserable.

First, I had to learn the most basic of the basics: how to snap in and out of the skis and walk in the boots.  Then it was just being able to stand up on flat ground that became a challenge. It’s like when you first learn to drive a stick shift, you become very aware when the ground is not flat because you’ll roll backward. Same of the skis. Every little incline, inclines your mind wouldn’t readily notice, I was sliding— sometimes backward, or sideways.  Then after a seminar about keeping my skies parallel like French fries to move fast and turned in like a pizza wedge to slow down I took my first downhill adventure. It went a little something like this:
BFF: French Fry!
Me: I’m doin’ it! I’m doin’ it!
BFF: Good!
Me: Whooa, Whoa! Too fast! Too Fast!
BFF: You’re not going to fast
Me: Too fast!
BFF: Pizza wedge! Pizza Wedge!
Me: Ahhh!
Crash! I hurl myself into a pile of snow to slow myself down as a German two year-old bundled up in a florescent striped onesie parka waves at me as she slides by on a pink toboggan sled.

 

This went on for a few more times.  It was frustrating. It was then that I thought to myself, I don’t foresee myself ever being good at this sport and no one likes something they’re not good at.  I spent time accidentally sliding backwards, accidentally skiing up hill, and learning that trying to get up after falling takes a lot of energy.  I started to resent the preteens that whizzed past doing kung fu moves in the air and landing on their feet and envied the toddlers who made it all the way down a slope on their parent’s leash. One little girl in particular was fussing in German at her parents who held on to a leash behind her.  I imagined she was saying, “I can do it all by myself!”

 

A kind German man offered his words of encouragement to me, “Next week you’ll be up there” he pointed up the mountains. He explained how he was just like me five years ago.  That was encouraging and I appreciated his words (I should have let him know that).  Everyone starts at the bottom.  Even Jimi Hendrix sounded like a hopeless child when he started playing the guitar. The challenge of gliding down steep mountains like a pro seemed overwhelming but even pros started on the bunny hill. In the future there will be powder, bumps, and steep drops but for now, I just need to learn how to maintain control of myself on skies. I also realized that without the ski lifts running, I needed to learn to conserve energy.  Being physically fit is important because this sport is deceivingly active.  It looks so simple.  Having to march back up snowy hills kinda detracted from the incentive of going down.

Toward the end of the day I slowly gained more confidence and control and skiing slowly became more fun.  I could stop when I wanted to and turn the direction I wanted. I certainly don’t foresee skiing becoming popular among southern folks any time soon but I will be returning to the slopes this weekend with a professional instructor and with operational ski lifts for round two of Southern Belle’s skiing adventures! Tell you more about it later! Tschüss!

 

 

 

 
In Destinations, South America on
March 4, 2024

Riding the Waves: Top 10 Latin American Surf Towns

a collection of 4 surf inspired photos with the title is not only about conquering the waves but also about immersing yourself in the unique charm and landscapes that each surf town has to offer.

From Mexico to Chile and across the Caribbean, Latin America boasts some of the most stunning, diverse coastlines in the world, making it a surfer’s haven. Vibrant surf towns that offer incredible breaks and a unique cultural experience dot the region. If you were looking for a Latin American Surf towns to select for your surfing bucket list, you’ve come to the right place — without further adu, this is the top 10 surf towns in Latin America!

1. Puerto Escondido, Mexico

Puerto Escondido is the gem of Oaxaca’s Pacific coast. Zicatela Beach, known as the “Mexican Pipeline,” features powerful and consistent barrels that attract surf enthusiasts from around the globe. The town itself is a vibrant blend of Oaxacan culture, party vibes, and surf lifestyle, with plenty to offer those looking to ride the waves or soak up the local atmosphere. With six popular surfing neighborhoods, it’s no wonder this surf nest easily topped the list of surf towns in Latin America.

2. Chacahua, Mexico

Just 30 miles north of Puerto Escondido is the more remote Chacahua. Accessible only by boat, this tranquil surf town sits at the mouth of a stunning lagoon that lets out into the Pacific Ocean. The area’s uncrowded breaks make it an ideal destination for surfers seeking a more secluded experience. Chacahua’s natural beauty, Afro-Mexican culture, and relaxed vibe create a unique surfing haven for those looking to escape the hustle and bustle of more popular Latin American surf towns.

3. Sayulita, Mexico

Further north, Sayulita, located on Mexico’s Riviera Nayarit, is a charming Latin American surf town with a bohemian flair. Surrounded by lush jungles and pristine beaches, Sayulita is a haven for surfers seeking a blend of adventure and relaxation. The waves at Playa Sayulita cater to surfers of varying experience levels, while the town’s vibrant art scene, boutique shops, and delicious street food add to its allure.

4. El Paredon, Guatemala

Just a two-and-a-half-hour drive from Antigua, Guatemala, El Paredon is an up-and-coming surf destination. With black sand beaches from at least five nearby volcanos, rustic vibes, and unadulterated coast lines El Paredon offers an intimacy that other, more established surf towns do not. You’ll want to go from November to April during the dry season. During the rainy season, the swells are only suitable for highly experienced surfers.

5. El Tunco, El Salvador

Named after the distinctive rock formation on its shoreline, El Tunco is El Salvador’s renowned surf destination. Also sporting black sand beaches, El Tunco calls itself Surf City and hosts surf tournaments throughout the year. From beginner-friendly breaks at Sunzal to more challenging waves at La Bocana, El Tunco offers a diverse range of surf spots. The vibrant nightlife and friendly atmosphere make it a favorite among travelers seeking a dynamic surf experience.

 LatTwo pictures, one of a curly-haired black firl holding a surf board walking into the ocea. The other with two surf boards againt the wall. in American surf towns

6. San Juan del Sur, Nicaragua

Situated along Nicaragua’s southwestern coast, San Juan del Sur has gained popularity for its laid-back atmosphere and diverse surf breaks. As far as Latin American surf towns go, this is one of the most economical choices for lessons in all of Latin America. From the beginner-friendly waves at Playa Maderas to the more advanced breaks at Playa Colorado, surfers of all levels can find their perfect spot. The town’s lively nightlife and welcoming community make it an ideal destination for both surfing and relaxation.

Check out the ideal wave for you: My Wave Finder | Where to Surf | Surfing Destinations

7. Montañita, Ecuador 

Montañita has earned a reputation as the country’s premier surf destination. This well-established surf spot attracts surfers with its consistent waves and weather year-round. Also known as a party town, there’s plenty of life happening off the waves as well. The lively atmosphere and eclectic mix of international travelers make Montañita a hub for surf enthusiasts seeking a vibrant community and a taste of Ecuadorian coastal culture.

8. Rincon, Puerto Rico

Renowned as the “Caribbean’s Surf Capital,” Rincon boasts a magnetic allure for surf enthusiasts worldwide. With its consistent waves and diverse surf breaks catering to all skill levels. From the famous Tres Palmas for experienced surfers to the gentle Sandy Beach for beginners, Rincon offers a dynamic surfing experience. The town itself exudes a laid-back charm, blending a rich surfing culture with vibrant local life. Surrounded by lush landscapes and adorned with stunning sunsets, Rincon epitomizes the perfect fusion of tropical paradise and a world-class surfing destination.

9. Vina del Mar, Chile

Vina del Mar, known for its beautiful beaches and cultural festivals, offers excellent surfing opportunities along its coastline. Renaca Beach is a popular spot for surfers, featuring consistent waves suitable for all skill levels. With its lively atmosphere, diverse dining options, and cultural attractions, Vina del Mar provides a well-rounded experience for surfers and travelers alike.

10. Huanchaco, Peru

With a surf heritage that spans 3,000 years, there is no surf town in the world like Huanchaco, Peru. Huanchaco is THE surf MECCA that all surfers must make a pilgrimage at least once. In 2014, the town was designated a World Surfing Reserve with the world’s first laws aimed at protecting waves. During the Huanchaco Surf Cup, surfers demonstrate the performance of the ancient reed surf crafts called “caballistos de totora.” Although the waves are good for surfing year-round, Chile’s winter months from May to October will offer the best experience. November to April will obviously be warmer, but also much rainier. The consistent, long, mellow waves at Playa El Elio make it an ideal spot for longboarding, while the town’s rich history and friendly locals add to the overall appeal. 

Latin America’s surf scene is not only about conquering the waves but also about immersing yourself in the unique charm and landscapes that each surf town has to offer. Whether you’re a seasoned surfer seeking challenging breaks or a novice looking to catch your first wave, the diversity of beaches in this region provide the perfect all you need to embark on an increbile journey on the waves and within yourself. Embrace the surf lifestyle and explore these top 10 Latin American surf towns to experience the thrill of riding the waves in Latin America.

In Destinations, South America on
September 15, 2023

Prepare For High-Altitude Destinations Like A Pro

The title "Prepare Like A Pro for High-Altitude Destinations overlaid over a brown, mountainous Salta, Argentiana landscape

If you’ve never traveled to high-altitude destinations before– let me tell you, it has a way of humbling you. We’re talking about the kind of attitude that body slams you on arrival.  We’re talking about 6561 ft / 2000 meters above sea level. I’ve had my share of high altitudes. I have Breckenridge, Colorado (2926 meters/9599.73 feet), Salar de Uyuni, Bolivia, (an elevation of 3,656 m/ 1,995 ft above sea level) and In Cusco, Peru (3399 meters/11,152 ft), under my belt. Here’s what I’ve learned: Genetics will be the main determiner of how well people adapt to high-altitude locations. However, let me show you how to reduce the impacts. Here are a few tips to help you prepare for high-altitude destinations like a pro:

  1. Be in good cardiovascular shape. In Uyuni, Bolivia, carrying my slightly heavy backpack from the car to my room on the same flower— a usually small task — had my heart beating like I ran a 4:30 minute mile.  My standard, casual stroll required breaks and time-outs because my heart beat fast.  When there is less oxygen, performing the simplest tasks will cause your heart to work overtime. Build your cardiovascular stamina by running (or swimming or HIT workouts) daily. Being able to run a 5K in 25 minutes or less will help.
  2. Ascend into higher altitudes gradually. Flying into a place like La Paz from the beach is going to mollywop you.  Instead, opt for a staged climb by ascending 1000 Feet (300 meters) per day. I did this when traveling from Salta, Argentina to Uyuni, Bolivia. I could tell the difference between the slow ascent to Bolivia and the abrupt ascent to Cusco from the Galapagos.
  3. Stay hydrated. Keep your body fueled. Remember, the O in H2O stands for Oxygen, which you need to get into your body in any form while in high in the sky.  
  4. Avoid caffeine and alcohol as these dehydrate. The effects of alcohol intensify in higher altitudes.
  5. Rest. Let me tell you if ever there was a time to take it easy, high-altitude destinations are the place. Be a lady of leisure (or restful renegade) for at least three days before planning physical activities. Your body is going to be working overtime internally. Give it rest.
High-Altitude Destinations
Images from my most recent trip to the Andes in Chile and Bolivia the past May!

6. Use sunscreen. Even in the cold. Even if you are melanin-rich. In high altitude, you will be getting direct exposure to the sun. Protect yourself. 

7. Ditto for Sunglasses. For the same reason.

8. Plan your high-altitude travel strategically. If you can, just stay in the high-altitude areas for the duration of your trip. For instance, plan your trip to Northern Chile, Peru, and Bolivia together rather than leave high-altitude and then return to a different high-altitude spot.

9. Ginkgo biloba or coca leaves can help you feel better when altitude inevitably kicks your butt.  Chew on them or use them as tea.  Be careful, coca leaves can cause a false positive for cocaine in drug tests.

10. Lotions, butters, & oils – Your skin will be dry. Your lips will be chapped. Nix the ash and stay moisturized.

There you have it! Follow these guidelines and your next trip to the Andes, Rockies, Himalayas or Alps will be as easy-peasy and you’ll be able to enjoy the entirety of your trip.

In Assignments on
August 13, 2023

With The Fire On High

Two seperate photes. The first is a head shot of the author, elizabeth Acevedo surrounded my a halo of dominican curls. The other shows Spanish and English versions of the novel "With The Fire On High" against a wood background.

Elizabeth Acevedo makes me fall in love with her writing again in this novel, With The Fire On High. With The Fire On High is a coming-of-age story about a third-culture teen of African-American and Puerto Rian descent learning to juggle the responsibilities of teen motherhood while chasing her culinary dreams in Philadelphia. 

In Spanish, the title is El Ingrediente Secreto de Emoni Santiago.

Before I get into the content, let’s first marvel over that cover art! If you want to judge a book by its cover, With Fire On High is the book to do it. This story is beautiful both inside and out. 

Summary

Emoni Santiago is a talented 17-year-old, intuitive chef who must learn rigid conformity in her culinary class to elevate her cooking. She desires to tour Spain with her class and become a professional chef, but she has a few barriers to opportunities. Her mother passed away during labor (a high statistical probability for African-American women). Although her father is present in her life, he chooses to live in Puerto Rico, leaving his mother to raise Emoni. As such ‘Buela is now raising her third generation of babies (Emoni’s dad, Emoni, and Emoni’s two-year-old daughter Emma).

Emoni is busy going to school, working, being a mother, maintaining friendships, cooking, applying to college, and having a chance at love. She has to sort through motherhood sacrifices and prioritize not only her desires but what will be best for her little girl. The adults in her life support her, but she has until graduation to figure out the best path for her life. She has to act quickly because the fire is on high in her life.

Why I Loved With The Fire On High

  • I don’t know how she does it, but Elizabeth Acevedo writes compelling characters that you want to root for. The way the author makes the reader invested in the success of the protagonist is a skill writers envy. In this case, you have a perceptive, determined, hardworking teen who has experienced adversity. But you can’t help but hope everything works out for her. You keep reading because you’re genuinely excited to learn which of the bright paths toward her future she might choose.
  • The way the author addresses multicultural topics through dialogue provides an education that might lessen the strain of multicultural kids.
  • I grew up during a time when adults pushed the narrative that unmarried pregnancy was the worst thing that could ever happen in hopes of scaring teens, girls in particular, into abstinence. This book takes a more balanced approach. While getting pregnant during your freshman year of high school isn’t ideal, motherhood is still a challenging but rewarding charge. This book explores the hardships with equal clarity as the tenderness and joys.
  • And then there’s the food. Food, for me, is always a fun topic to read. In the novel, food is the central theme surrounding togetherness, community, connection, history, and healing. Just like in her novel, Clap When You Land, the author sure knows how to write about food in a way that stirs the senses!
  • Emoni’s story is thought-provoking and relatable to everyone who has gone through that major life transition into adulthood. With The Fire On High tops my praise list. I’ll recommend its lessons and positive messaging to everyone over the age of 17. 

That said, this book also mentions themes and topics of:

Descriptive depiction of teenage sex (page 44), mentions immature sexual innuendo amongst teenage conversations, Teen Parenthood, LGBTQ+ issues, Death, Caregiving, Cultural Identity, Community, and mentorship.

I always want to point out a few things that might raise a yellow flag for parents. You can’t always blindly trust that YA fiction is really suitable for young readers (age 13-18).

Other Books By Elizabeth Acevedo that I adore are Clap When You Land and The Poet X

Other Books that center food:

A Pho Love Story by Loan Le

The Secret Recipe for Moving On by Karen Bischer

In GloBelle Kitchen on
August 13, 2023

Green Sofrito

Two vies of sofrito side by side. The first, a top-down vire of pureed green peppers and cilantro in a white ramikin. the second picture os sofrito in a 15 oz mason jar with cute butterflies etched into the glass. The mason jar sits atop a double stacked wood cutting boards and a blue kitchen napkin folded multiple times to make a small square beneath the jar. ingredients from the flavor base --- cilantro and peppers lounge about.

Every culinary culture has its own traditional flavor base. Flavor bases are the aromatic base from which traditional dishes are built. In France, it’s Mirepoix (pronounce like this:  meer-pwah) made from carrots, celery, and onion. In the Portuguese tradition, the base is called “Estudio.” In Italy and countries with a culture after the Spanish tradition, the flavor base is called “sofrito” (pronounce: So-Fee-Toe). Red Sofrito and Green Sofrito are imperative to Caribbean cooking. Each country does it a little differently.

Dominican sazón (aka sofrito) is red in color and incorporates a variety of colorful peppers with red onion, tomato paste, garlic, apple cider vinegar, oregano, and cilantro.

Puerto Rican Recaíto (aka sofrito) is usually green and made of a puree of onions, garlic, aji peppers, green bell pepper, and cilantro and cilantro.

Colombian Sofrito is similar to the others but has a tomato base.

French Mirepoix is onion, carrot, and celery.

American Creole Holy Trinity starts its base with onions, bell pepper, and celery.

Portuguese Estrugido includes onions, garlic, and bay leaves.

Belle Tips

  • Be sure to wash, wash, and wash your cilantro.  You should wash everything that comes into your house from the ground. Do not depend on the producers to wash these items.  They come from the ground and almost always have a ton of dirt on the leaves.  I wash by soaking produce in white vinegar to kill larvae and germs while I get everything out to prep.
  • I’ve seen other Green Sofrito recipes that include leeks and radishes. Add what you wish, but the stars of the show here are cilantro and Aji dulces.
  • For aesthetics’ sake, I only use yellow or orange sweet peppers. Red sweet peppers mixed with the green cilantro and bell peppers makes a muddy color flavor base (which still tastes delicious! Just doesn’t photograph as well). You can make a red sofrito using red peppers and tomatoes as a base.
  • Did you make sofrito for my Slow Cooker Sancocho recipe or my Small Batch Sancocho and still have plenty left over and don’t know what to do with it? Neyssa over at Latina Mom Meals has already collected a ton of recipes to use sofrito. Check out these recipes at Janes Kitchen Miracles and Nutrition Dork for inspiration on using leftover sofrito.
  • As with most soul food, the Green Sofrito is cooked by intuition and ancestral guidance. How do you know you did it right? Smell it. Does it smell exciting? Dip your finger on the side of the blender and taste. If your grandma was Puerto Rican, does this taste like something she would have made? Ok, then it’s right.

Two images of Green Sofrito sit side by side.

Green Sofrito

10 minutes | Serves 15oz Jar

Ingredients

1 bunch of Cilantro or Culantro

5 Aji dulces (sweet peppers)

1/2 red onion

1 Scallion

2 tablespoons minced garlic

2 tablespoons oregano

A drizzle of Olive Oil

Salt & Pepper to taste

1 Green Bell Pepper

5 stems of spring onions.

¼ cup water

Instructions

  1. Depending on the power of your blender/food processor, cut all produce into manageable pieces to fit into the blender.
  2. Add everything to the blender or food processor. You want to include the stems of the cilantro.
  3. Blend until a thick liquid. Add more water if needed.
  4. Store in the refrigerator in a 15 oz mason jar for up to 3 weeks.
In Take Notes on
June 13, 2022

Book Review: Black Like Me

A collection of several copies John H. Griffin's novel "Black like Me" sits on a wooden table face up

The DFW has an impressive literary scene & I love it. While bookstore hopping I started picking up local stories. Black Like Me, written by a white journalist from a suburb between Dallas and Fort Worth, was one of the books.

I first learned of this book back in the day from an episode of Boy Meets World when the boys decide to dress like a woman for an article called “Chick Like Me” after reading Black Like Me in class. It wasn’t until visiting the DFW and having a chat with a local colleague that I learned the author was from Mansfield, Texas. 

The author, John Howard Griffin, goes to a dermatologist to get a methoxsalen prescription (a vitiligo medication) and a sun lamp to darken his skin. He spends six weeks at the end of 1959 as a Black man traveling through New Orleans, Hattiesburg, Biloxi, Mobile, Montgomery, Auburn, and Atlanta for research purposes. He also visits Tuskegee, Spellman, and Dillard Universities (when they were still colleges). The submissions were originally articles for a newspaper. The title of this project comes from the final line of Langston Hugh’s Dream Variation “Night coming tenderly, Back like me.”

Except of Langston Hughes' poem "Dream Variations"   Night coming tenderly, Black like me.
Last two lines of Dream Variations, “Night coming tenderly, Black like me.

Questions Without Answers

Honestly, I began reading Black Like Me with prejudice & opposition to its development methodology. I started by asking, why

Why did a white man need to go through such efforts to change his skin tone just so he could understand what it was like to be black in America?

He didn’t need to change his skin color to observe a white shopkeeper’s friendly disposition toward him turn cold and hostile when waiting on a Black person. He could see the “No coloreds” signs and the “Whites Only” signs as a white man. He didn’t have to darken his skin to ask himself how far away the closest Black bathroom was, water fountain, etc.

Additionally, The Autobiography of an Ex-colored Man was written in 1912. Nella Larsen wrote Passing in 1929. Richard Wright published Native Son in 1940. James Baldwin’s semi-autobiographical novel, Go Tell It On The Mountain had been available since 1953. We already had stories of World War II heroes surviving Nazis only to be lynched in their service dress through The South. The Montgomery Bus Boycott had triggered a Supreme Court Ruling by several years before this project. The Little Rock Nine made national news when President Eisenhower had to send in federal troops to escort Black kids to school in 1957. Carolyn Bennet already called for Fourteen-year-old Emmett Till’s lynching in 1955…just four years before this little project. That’s a strong indicator of Black Life in America.

Why weren’t these stories enough? Why did a white man want to contribute to this discourse? What did he have to offer that hadn’t been offered by countless Black people for the past three centuries already? Why did he want inclusion? 

The author never explained why he felt he needed to leave Texas for this experience. There’s a dearth of Civil Rights narratives coming out of Texas. He missed an opportunity to change that. Instead, he seemed to do what EVERY region outside “the deep south” do — point their fingers and say “See, segregation and discrimination and racism is a Alabama-Mississippi-Louisiana thing. We DoN’t HaVe ThOsE pRoBlEmS hErE.” 

By the way, Dr. Martin Luther King, Jr. visited Ft Worth on Oct. 22, 1959 — Two weeks before the “Black Like Me” project began. MLK, Jr. had to stay with a local family because there wasn’t a hotel for Black people in the entire state of Texas. The first Black hotel in Texas opened in Wichita Falls the day after MLK arrived. Black Airmen stationed at Sheppard AFB needed a hotel. But there’s no mention of either of these events in the book. There’s an environment ripe for this project within his region. Was the author oblivious to what was going on in his backyard? 

I kept looking for the answers but never got the answers. 

Read Next: The Accommodation for a Civil Rights History of Dallas. I picked this banned book up while bookstore hopping at Deep Vellum Publishing. Review coming shortly. 
Original copy of Black Like Me book
The original publication of Black Like Me

Challenges In The Search for Authentic Answers

The author had questions of his own. “If a white man became a Negro in the Deep South what adjustments would he have to make?”

The author does point out the inability to get authentic answers just by asking or interviewing Black people. As demonstrated in Kathryn Stockett’s, The Help, terrorism scared most Black people into silence. Black people (like W.E.B DuBois & Booker T.Washington) so delicately wrote the accounts of Black life to avoid violent responses. Griffin Observes: 

“The Southern Negro will not tell the white man the truth. He long ago learned that if he speaks a truth unpleasing to the white, the white will make life miserable for him.”

(Black Like Me p. 7)

and later:

 “They did not know that the Negro long ago learned he must tell them what they want to hear, not what is.”

(Black Like Me p. 123).

I think of the many instances this phenomenon still goes on in communications about race. 

Even with the author’s disguise, the authenticity is jeopardized. Namely, because Griffin’s behaviors were not those of an adult man who grew up Black. That was what struck me most when he decided to go hitch-hiking from Mobile to Montgomery. As a Black man. At night. In 1959. 

Notable Events in Griffin’s Research

The most WTF moments for me came during a stint while Griffin spent time hitch-hiking through Mississippi and Alabama. White men would not give him a lift during the day because they didn’t want to be seen with him. But at night he never had trouble getting a ride with over a dozen white men.

With all the stories I’ve heard from my family in Alabama, getting in cars, at night, with white men is not one of them. I asked around. This is not something my southern Black friends have heard in their family’s oral histories either. A more common was to travel by jumping on a freight train. My dad and uncles have told stories of this. This was also the case with the famed 1931 Scottsboro Boys. 

The crudeness and audacity of the conversations during these car rides revealed a fixation on the sex lives of Black people. The fixation is not completely foreign to the perverted curiosities of today.  

One married civic leader with children bragged about r@ping all the Black girls who worked for him. When the author got silent, the politician threatened to kill him and feed him to alligators (a well-known practice). One young driver was bold enough to ask to see the author’s penis. Again, the author went silent. Trying to release the awkward tension, the driver assures the author he wasn’t “going to do anything” to him and adds, “I’m not queer or anything.” As if being straight absolves him from the audacity! He continues, “I’ve just never seen a Negro penis before.” Like, wtf do you need to? How does seeing one impact your life?

Which are the exact two sentences I used a few years ago when a group of white, female Air Force officers defended their entitlement to violate Black women’s bodily autonomy by touching their hair. They used the same, “Well maybe I’ve never touched a Black girl’s hair before.” Like, why do you need to? How is touching a black woman’s hair going to impact your life’s purpose? There are quite a few places I’ve never put my fingers on a white woman, and I am happy to go my entire life without the experience. I suppose not much has changed from 1959 to 2018 regarding bodily entitlement.

The author would have never been privy to the conversations he had while hitch-hiking had he not been in Black skin. However, had he been raised as a Black person, he likely would have never chosen this travel option in the first place. 

Black Like Me in Montgomery

The author gives a vague overview of general attitudes in Montgomery but doesn’t give specific reasons why it was his least favorite city. He cites how rude the white church ladies were when they saw him coming out of church. He ends up tapping out of his Black-facade and turning white again for the duration of his Montgomery stay. The privilege to take a break from being Black when being Black for 4 weeks gets overwhelming, triggered major side-eye from me.  

I think of my grandmother who survived 30 years as a Black woman in Alabama before relocating to Kentucky for reprieve (consider the hostilities she endured if Kentucky was a reprieve to Alabama). I think of my father who didn’t get to tap out of being Black in Alabama for years as a child. What a freakin’ whimp, I reacted to the author. 

Missed Opportunities in Black Like Me

Anyway, the author speaks of the shift from the welcoming embrace he experienced from Black people when they thought he was Black to the hesitancy and coldness he receives from them when he’s returned to whiteness.  

He mentions the “hate stares” he gets from Black people when he goes strolling in their neighborhoods as a white man in Montgomery. White men have no reason to go into Black neighborhoods. They don’t have jobs there. They don’t have friends there. They don’t have shops there. I can’t help but conclude that the stares he got were not of hate, but of anxiety. He never acknowledges that his presence brought legitimate threats of violence. 

On his hitch-hiking journey from Mobile to Montgomery, the author mentions that he came to expect sexual impropriety from the drivers who picked him up because it happened EVERY SINGLE TIME. This was only a short weekend of experiences for Griffin. After all that he went through as a Black man — to the point that he needed to turn white to get a break from it, the Black people were responding to the same traumas. Except their trauma was a lifetime’s worth. Not a few days.

It is no wonder that a young Black teen on the street would come to expect violence and hostility seeing a white man approach him after a lifetime of violent experiences. But the author doesn’t quite make that connection for readers when he sees the youth brace himself.  

Instead, he writes about the way the races regard each other as a two-way street. However, responding to racism is not the same as racism. Responding to violence is not violence. It’s self-defense. It makes me wonder if that understanding escaped the author. 

Other Shortcomings of Black Like Me

Let John H. Griffin tell it, life as an African-American in 1959 was nothing but strife, indignity, and navigating around white people. He left Texas looking for racism. I am not suggesting that his instances were not as evident as he wrote them, however, I think we’re also reading evidence of a Baader-Meinhof effect or “the yellow car phenomenon.” When you are looking for a yellow car you notice them more. When people become aware of something, they see it more frequently. He left Texas looking for racism and that is what he found. He went out of his way to put himself in situations to find it.

Clifton Taulbert published his Pulitzer Prize-winning memoir Once Upon a Time When We Were Colored in 1989. That book takes place in Mississippi during the same time Griffin was doing his journalism project. In his memoir, Taulbert showcases that even during perilous times, Black people experienced so much love within their tight-knit community. This community was lacking in Griffin’s research. He experienced some kindness when Black strangers welcomed him into their homes. But Griffin did not expand on this warmth and community in the way Taulbert did. Griffin didn’t even consider building community or focusing on the community of Black people in the different locations. His focus was on racism and he dubbed that focus “Negro Life.” There’s a lot more to being Black in America than the racist responses to Blackness. In fact, if he had community, he would never have been in some of those situations.

The Author’s Notable Observations

While I do think Griffin misses opportunities to bridge the gap of noticeable insights, he does highlight the threat of violence that was present for everyone in the Jim Crow South. The threat of white supremacist violence controlled the behavior of white people as well.  

In his epilogue he explains, “Any white man who advocated justice in those days could be ruined by his white neighbors … Certainly, many who had a sense of justice did not dare show it for fear of reprisals. So no one was free…Heaped on top of the economic reprisals and the dangers of physical reprisal were perhaps the most damaging reprisal of all – the deliberate character assassination.”

(Black Like Me p. 164).

I did wonder if, while waxing philosophically in his reflections about the environment dictating the habits of people rather than racial pathology, he actually said these things to the white people in his audience at the time. Or did he acquiesce and allow their ignorance to continue? 

Conclusions

As predicted, Griffin’s white neighbors responded to his newspaper column with death threats and lynching effigies. A mob of white men beat him and left him for dead after publication. It took Griffin five months to recover from the assault. His parents, wife, and kids fled to Mexico due to the violence.

What I haven’t read is how Black people received this work.  I’m more interested in what Griffin’s Black contemporaries thought of his work. I’m curious to know Malcolm X’s thoughts on this project. Malcolm was an avid book nerd who was about 35-years-old at the time of publication. I wonder what Black college students thought about the work (which might not be too difficult to find by poking around the newspaper archives of HBCUs…will revisit this inquiry later).  According to Smithsonian Magazine, Stokely Carmichael (aka Kwame Ture) said, “is an excellent book—for whites.’ Griffin agreed; he eventually curtailed his lecturing on the book, finding it “absurd for a white man to presume to speak for black people when they have superlative voices of their own.” This is why I wonder why it took so long for him to figure this out.

I can’t say I’m super impressed. I don’t think it added anything unique to the Civil Rights/ Jim Crow narratives. Again, Black people already said everything he said. Overall, Black Like Me is an important read to spark conversations. I don’t think teachers without the intellectual range should touch this book, although I think it could be an insightful educational tool if done right.

In Globelle Home, GloBelle Kitchen on
May 3, 2022

5 Must-Have Recipes For Your Kentucky Derby Menu

The Kentucky Derby is so much more than a two-minute horses race during the first Saturday of May. It’s the season opener for all social events coming out of an icy, dreary winter. It’s a celebration of all things Kentucky. We show that celebration is best through our Kentucky Derby menu!

First things first, you don’t have to Kentucky before Derby. There’s only one that we acknowledge. We already know. Second, the festivities start the last Saturday of April with Thunder Over Louisville —  an aviation Air Show followed by spectacular fireworks that fill the airspace with uproarious sound. We fill the week (sometimes two weeks) between with the Pegasus Parade, galas, and concerts all while staying runway ready at all the pre-games and after-parties. Then our athletes put in miles at the Derby Marathon. There’s the crowing of the Derby Princesses. Then there’s the pre-game race to The Derby, The Oaks. Massachusetts has flag day and all the events leading up to their marathon. In lower Alabama, folks crowd the beach for Mullet Toss on the Florida-Bama line. In Stuttgart, Germany everyone dawns their lederhosen and dirndls for Fruhlingsfest (Spring Fest). And my home state of Kentucky has Derby.

If you are hosting a derby party, pre-game, or after party, here’s what you absolutely must have on your Kentucky Derby menu.

Mint Julep

They say, 95 percent of the world’s bourbon supply comes from Kentucky. I say, there ain’t no such thing as Bourbon made outside the state of Kentucky. We use up at least a quarter of those reserves the first Saturday of May (I made up that last stat myself). Here’s a stat I didn’t make up: Churchill Downs serves 120,000 Mint Juleps between the Oaks and Derby. Grocery stores are run clean out of mint that weekend. Growing your own is your best bet.

This minty bourbon refresher has been official traditional drink of Derby since 1939. If you have nothing else on your Kentucky Derby menu, you absolutely must offer the Mint Juleps to your guests (unless it’s a completely sober Derby Party in which, I have a recipe for that too). The menu centers around this drink. This recipe is from ‘The Ideal Bartender’ by Tom Bullock, America’s first Black mixology recipe book author and fine dinning bartender for nearly half a century.

Kentucky Hot Brown

A Hot Brown sandwich is an open-face, hot turkey sandwich originally created at the Brown Hotel in Louisville, Kentucky.  Legend has it, famished bluegrass revelers, partying early into the morning, needed something to satiate their appetites. This was back 31 years before the first waffle house in 1926, y’all. So, Chef Fred Schmidt used the ingredients he had leftover in his kitchen. A tradition was born. You’ll find these staples especially in Louisville and Lexington restaurant menus and as hors devours at the finest Kentucky weddings.

Bourbon Balls

Maybe people outside Kentucky use fancy words like “truffles” but we call them what they are: Balls of Bourbon. but 95 percent of the world’s bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts. They’re similar to rum balls, but with that unmistakable Kentucky spirit. My extra boozy Bourbon Balls

Kentucky Derby Bourbon Walnut Chocolate Pie

The manager of the Melrose Inn of Prospect, Kentucky developed this quintessential Kentucky dessert in1950. It’s made similarly to pecan pie except it uses two crusts and made with chocolate and walnuts. “Derby Pie” is trademarked by the hyper-litigious Kern family and they lo-o-o-o-v-e suing people. So, you got to call yours something different like, Kentucky Derby Bourbon Chocolate Walnut Pie, to avoid getting sued. You can taste the original recipe at fine Kentucky hotels and restaurants like The Brown, The Bristol, and the Crown Plaza.

Benedictine Spread

Jennie Benedict, a chef from Harrods Creek, near Louisville, made this cucumbers and cream cheese spread a Kentucky classic. After receiving her culinary training in Boston, she went on to write several cookbooks and ran a soda shop. This light spread is the perfect base for springtime canapés and tea-sandwiches. You’ll see them at bridal showers and baby showers allover Kentucky.

Now, the rest of the menu items are standard southern fare.

Other Southern Fare

Pimiento Cheese– No southern affair can be complete without deviled eggs. The same can be said for Pimiento cheese. Fill your deviled eggs with Pimiento cheese to be Derby party hero. Pimiento cheese makes a great addition to crostini, canapés, charcuterie boards.

Deviled Eggs– These southern favorites are so versatile you can fill them with anything: avocado, cheese, horseradish-based mix, mayo-based dip, hummus…your creativity is your only limit

Buttermilk Fried Chicken– c’mon it’s Kentucky. of course we’re going to have our chicken fried! And no bars held with tons of herbs and spices with a buttermilk drudge.

BBQ Shrimp – Skip the cocktail sauce and use barbeque. But except having a dip on the side, plunge those ocean mudbugs in a BBQ bath.

Bourbon BBQ Meatballs– If you can add bourbon, Derby is the event to do it.

BBQ Smoked Brisket, Mutton, or pulled pork– My hometown put BBQ mutton (lamb) on the map. When in doubt, in the south lean heavily on BBQ

In Africa, GloBelle Kitchen, United Arab Emirates on
January 13, 2021

Six Global Spice Blends to Spice Up Your World

Image with six global spice blends to spice up your world with three wooded spoons overflowing with various spices in the background

Premade versions of typical global spice blends from Africa and India, like Ras el Hanout and Garam Masala, aren’t likely found at your local supermarket. That doesn’t have to stop you from experiencing the flavorful global fare. If you have these six global spice blends in your cabinets, you have the world of flavors close at hand. Ras el Hanout, Harissa, Garam Masala, Tandori, Berbere, Jamaican Jerk all add a level of sophistication to standard American fare.  

“Colors of the world,

Spice up your life! 

Every boy and every girl 

Spice up your life

 People of the world 

Spice up your life, aah…”

OK, this was the extent of my international, world music back in 1997. The Spice Girls’ second album, Spice World, is an oh-so timely throwback to accompany today’s Global spice blend recipe collection. So go ahead and vibe out to these old-school global tunes while adding these mixes. Alright…snapping out of nostalgia. Back to the kitchen.

Instructions for All Global Spice Recipes:

STEP 1: 

For best results, toast the whole spices in a small, dry pan on medium-high heat until fragrant and have tanned a shade or two darker. Do not be tempted to skip this stage. Be sure to stir, keeping the ingredients moving. Do not burn! Toasting really draws out the flavors.

STEP 2:

Ground the whole spices yourself in a spice grinder, coffee grinder, or use a mortar and pestle. Crush the herbs into a fine powder. Store in an airtight container for up to six months.

Use the flavor combinations on everything -Vegetables, soups, meats, popcorn, fries, toasted chickpeas, or nuts. It all works! 

A Note on Chiles

Many of these global spice blends rely heavily on chiles. Depending on where you are in the world, some chiles may be harder to get than others. I know scotch bonnets were impossible to find in my home town in Kentucky but accessible in mast groceries where I lived in Boston. You can find Habanero peppers all over Texas but not as easy in Alabama. Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, New Mexico Chiles, or Thai chiles instead. Just use what you can get your hands on.

Now, without further ado, here are the ingredients to six essential global spice blends… 

Global spice blend #1: Ras El Hanout

Ras el Hanout is a fragrant, complex, North African staple. Literally translated as “head of shop,” the Arabic phrase ras el hanout is the equivalent of our “top shelf” or best quality in English. Ras el hanout is a blend of the best spices that the shopkeeper has in stock. I used it in my crowd-pleasing, three-ingredient, Vegan Red Lentil Soup. It was the Ras El Hanout that took three raw ingredients to show-stopper status in two sprinkles. 

Employing the African tradition of letting ancestors guide the recipe making, there’s no standard Ras El Hanout recipe. Every spice shopkeeper has his own custom concoction. Some blends can include some 30 different seasonings. If you’re fortunate enough to have access to Ras El Hanout pre-blended, that’s great for you! If not, you can blend your own with any number of seasonings. 

Popular in Morocco, Algeria, and Tunisia, the base assortments are cardamom, clove, cinnamon, paprika (sweet and hot), coriander, cumin, nutmeg, black peppercorn, and turmeric. From there, you can add whatever else you please.  I use the full recipe below.

Ingredients

Ras el Hanout Base

  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon cardamom
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground coriander seeds
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground black peppercorns
  • 1 teaspoon ground turmeric 

Optional Add-ins that pack a punch

  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cayenne pepper
  • 1/4 teaspoon fenugreek ground seeds 
  • 2 Moroccan rosebuds
  • A small pinch of saffron (4 or 5 threads)
  • 2 bay leaves

Global spice blend #2: Harissa 

This north African (Tunisia) spice blend is sometimes made into a paste. I almost always use it as a dry rub. It’s mild with a hint of smokey fire. Just like Ras el Hanout, there is no standard for recipes. A year ago, when I started food photography, I didn’t even know the word harissa. Now, it’s my go-to seasoning blend when I’m at a loss for how to approach seasoning something. I use it on chickpeas, hummus, carrot dip, and deviled eggs.

This is a chile pepper-based mixture. Use what you have access to because some of these chiles are hard to find in the U.S. (but don’t estimate the power of worldwide shipping). Poblanos, serrano, and bakouti peppers are more authentic and from North Africa but are hard to find in the U.S. Consider using dried, stemmed, and seeded chiles guajillo, chilis de Arbol, or Thai chiles instead.

INGREDIENTS 
  • 8-10 Chiles (or 1 teaspoon chile powder or cayenne)
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 2 tablespoons sweet paprika
  • 1 teaspoon cumin
  • 1 1/2 teaspoon kosher salt
  • 2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin 
Harissa, a popular Global Spice Blend is freshly made in a small, clear prep bowl.

Global spice blend #3: Tandori

Tandoor is an ancient South Asian cooking technique using a clay pot-style oven. The meat in this cooking method is always marinated with pungent spices. Tandoori is most famous for its pairing with chicken. Just like with the other masalas, there is no standard recipe for tandoori masala. The traditional flavor palates offer pungent sweetness backed up by bitter notes and heat.

INGREDIENTS
  • 1 tablespoon turmeric
  • 2 tablespoons paprika
  • 1 tablespoon ground coriander
  • 1 ½ tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cayenne pepper

Spice blend #4: Garam Masala      

The word “Masala” means a blend of spices. Generally associated with Northern Indian cuisine, Garam Masala is a staple across South Asia and common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan, and Afghan foods. This condiment is great to keep in your pantry. It elevates everything from chicken to chickpeas. This mix is easier to find in grocery stores as several national spice brands distribute it. 

INGREDIENTS
  • 2 teaspoon cumin
  • ½ cup coriander
  • 2 tablespoons cardamom seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons black peppercorns
  • 1 stick cinnamon 
  • 1 teaspoon whole cloves
  • 1 teaspoon dried nutmeg
  • 1 teaspoon turmeric

Global Spice Blend #5: Berbere

Berbere (pronounced: behr-ba-rry) means “hot” in Amharic. This Ethiopian seasoning kicks your dish up a notch with an intricate and spicy flavor. This blend of traditional East-African spices is perfect for lamb, fish, chicken, beef, and bean dishes. This does add more heat to the flavor pallet than any of the other blends listed here.

INGREDIENTS
  • 2 teaspoons Chiles of choice
  • 1 teaspoon whole cloves
  • 1 tablespoon coriander seed
  • 1 teaspoon fenugreek seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon allspice berries
  • 1 teaspoon cardamom seed
  • 2 teaspoons smoked paprika
  • 2 teaspoons grated garlic 
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly grated nutmeg

** Chef’s Note: due to the freshly grated garlic, this is one blend that will keep better in the fridge 

Global Spice Blend #6 :Jamaican Jerk

Lastly, in our collection of Global spice blends, there’s Jamaican Jerk. 

Several of the fragrant, earthy spice elements to blend harissa sit together in separate spoons and jars on a wooden chopping block.  These are the six global spice blend ingredients. Whole sticks of cinnamon in the foreground.
Easy on the hot stuff or else your mouth will be on fire!

Jamaicans perfected this style of cooking in the lush, tropical mountains of the island. While fighting for their freedom and driving the British out of their country, Africans in Jamaica used what seasoning resources they had to flavor their meat, which I love. Fighting a war in a remote area isn’t going to prevent flavorful cooking. There’s not a single jerk recipe -there’s only a flavor palate. That flavor pallet is a sweet heat with savory, earthy, robust flavor. This combo is pretty much everything in your cabinet. Of course, it pairs well with wings, but it’s also great with lamb chops. 

INGREDIENTS
  •  ½ Scotch Bonnet, minced (see note on chile substitutions above) **
  • ½ teaspoon cayenne pepper 
  • 2 tablespoons minced onion or onion powder
  • 2 garlic cloves, minced (or 2 tablespoons garlic powder)
  • 3 tablespoon allspice 
  • 2 tablespoons turbinado sugar (or brown)
  • 1 tablespoon coarsely ground pepper
  • 3 teaspoon dried thyme, minced
  • 1 teaspoon nutmeg freshly grated 
  • 2 tablespoons cinnamon (approx. 3-inch stick), freshly grated 
  • 1 Tablespoon ground ginger  
  • 1 teaspoon ground cloves
  • 1 tablespoon dried marjoram

There you have it, folks. Let me know if you ever make any of these six global spice blends and give me feedback. I’d love to hear what you make with your new spice blend collection.