I know that there hasn't been any new content on the blog for some time, but I have an excellent reason! You see, I've been in pre-production on my first documentary feature, New York After Dark, and it has completely taken over my life in every wonderful and stressful way you might imagine.
For more information on the film, which is about how blind New Yorkers navigate their city, please check out this link to our Kickstarter campaign, as well as the video plea and link below.
We should have a website for the film up-and-running soon and I will let you know as soon as it's ready. You can also touch-base via my website any time, if you interested in any film updates or just want to say hi!
I'm so excited and, even though I miss blogging regularly, I'm really glad to share some film art with all of you soon!
And, never you worry, there will be more travel and food hilarity in our future together!
Until then,
Ilana
Showing posts with label blog. Show all posts
Showing posts with label blog. Show all posts
Tuesday, November 5, 2013
Tuesday, May 7, 2013
Drinking it All In...
Hooray, today I'm turning the podium over to my favorite traveling partner and teacher of many things...my husband, Ed.
This last year, we've had the pleasure of sampling location-specific libations on several continents. It got me to thinking ... about how food and drink culture at home are probably the most directly influenced by our travels.
Sure, I may love the head scarves in Jordan; but, I'm not necessarily going to don one the moment I return home from a trip to Petra. However, I will stock my pantry with pandan leaf, kefir lime, and shrimp paste after a trip to Bali.
(I have the overstuffed freezer to prove it.)
The memory of travel infuses our kitchen with just as much impact as when juniper infuses gin -- and our potential enjoyment of cocktail hour has never seemed brighter, as a result.
So, I'll hand the pen over to my own Master of the Mix, whose understanding of the liquid arts never ceases to impress.
Enjoy,
Ilana
***
Noted mixologist, botanist, and author Eben Klemm once said to me, "everything starts out as beer." Looking past me at the bottles situated neatly atop a glowing lit shelf, he continued. "I mean originally they were plants. But you can make anything with sugar into alcohol. In theory you could make cocktails out of this chair."
He was right. Trees are plants. And they make great chairs. Some even make good spirits.
Then, he asked me to pull a draft beer into a pint glass for demonstration.
"The Egyptians used to take rye or wheat and shove it into a clay pot. They would fill it with water and add some yeast to hasten its spoilage. Then they would rest it in the sun. Those were the first vats. Then they would stick a reed in it and suck the beer from the bottom. It was a simple process. And it took the edge off after a hard day of building the pyramids." Then, at 9:30am in his place of employment, he took a satisfying sip of modern, craft beer. The juxtaposition of images was perfect.
Persians would later discover distillation, or how to evaporate only the alcohol out of this substance, and use it as a base for their valuable perfumes. (Eventually some folks started drinking their perfumes. Many Arabs still do to avoid getting busted in Conservative States).
With this knowledge of distillation, spirits were born. Political factors drove drinking away from what is now Iran (as well as the versatile grape Syrah). But Europe would refine these ideas in their monasteries and on their powerful ships. Those ships would discover the new world where, as all good things that go in your mouth, necessity created the cocktail.
If Jazz is America's only true art form, the cocktail is our only true cuisine. Sometime during the westward expansion, local whiskey was predictably horrible -- if not dangerous -- to drink. Ice was not available. Fresh fruit or juice was scarce. But there were bottles of other stuff in most saloons. Fortified wines like Vermouth had indefinite shelf lives. Pickled items like olives and cherries could be counted on not to kill you weeks later.
Occasionally an orange or a lemon from a new place called California could be muddled in a sugar cube and balanced with bitters. Add even your least favorite whiskey and kick back. Thus the original cocktail was born. A recipe so antique that we now refer to it by its nickname: an "old fashioned."
I have been trained by famous sommeliers and managed fashionable wine cellars. But my love and knowledge of where these libations all come from would change forever when the love of my life decided to drag me all over the world. She's an anthropologist and a world traveler. And her love of what makes us who we are and my love of what makes us forget who we are all came together in far away locales, both exotic and familiar.
Brunello in Tuscany? Yes please. What goes well with Palm spirits? Turns out it's aromatic ginger and pandan leaf. Where is the best ice wine in the world from? Canada. Everywhere in the world something can be washed down, knocked back, and simply savoured. Even the chair, should it come to that.
The “Packing List”
This week, we were rocking the following:
This last year, we've had the pleasure of sampling location-specific libations on several continents. It got me to thinking ... about how food and drink culture at home are probably the most directly influenced by our travels.
Sure, I may love the head scarves in Jordan; but, I'm not necessarily going to don one the moment I return home from a trip to Petra. However, I will stock my pantry with pandan leaf, kefir lime, and shrimp paste after a trip to Bali.
(I have the overstuffed freezer to prove it.)
The memory of travel infuses our kitchen with just as much impact as when juniper infuses gin -- and our potential enjoyment of cocktail hour has never seemed brighter, as a result.
 |
| I call this pic of Ed, in St. Maarten, "Triste de Coco" (Sad Coconut) Perhaps he thought it should be full of rum! |
So, I'll hand the pen over to my own Master of the Mix, whose understanding of the liquid arts never ceases to impress.
Enjoy,
Ilana
***
Noted mixologist, botanist, and author Eben Klemm once said to me, "everything starts out as beer." Looking past me at the bottles situated neatly atop a glowing lit shelf, he continued. "I mean originally they were plants. But you can make anything with sugar into alcohol. In theory you could make cocktails out of this chair."
He was right. Trees are plants. And they make great chairs. Some even make good spirits.
Then, he asked me to pull a draft beer into a pint glass for demonstration.
"The Egyptians used to take rye or wheat and shove it into a clay pot. They would fill it with water and add some yeast to hasten its spoilage. Then they would rest it in the sun. Those were the first vats. Then they would stick a reed in it and suck the beer from the bottom. It was a simple process. And it took the edge off after a hard day of building the pyramids." Then, at 9:30am in his place of employment, he took a satisfying sip of modern, craft beer. The juxtaposition of images was perfect.
 |
| We've come a long way, since reeds in clay pots! |
Persians would later discover distillation, or how to evaporate only the alcohol out of this substance, and use it as a base for their valuable perfumes. (Eventually some folks started drinking their perfumes. Many Arabs still do to avoid getting busted in Conservative States).
With this knowledge of distillation, spirits were born. Political factors drove drinking away from what is now Iran (as well as the versatile grape Syrah). But Europe would refine these ideas in their monasteries and on their powerful ships. Those ships would discover the new world where, as all good things that go in your mouth, necessity created the cocktail.
 |
| At Ilana's speakeasy-themed prohibition birthday party. We drank out of teacups to disguise our tipples. |
If Jazz is America's only true art form, the cocktail is our only true cuisine. Sometime during the westward expansion, local whiskey was predictably horrible -- if not dangerous -- to drink. Ice was not available. Fresh fruit or juice was scarce. But there were bottles of other stuff in most saloons. Fortified wines like Vermouth had indefinite shelf lives. Pickled items like olives and cherries could be counted on not to kill you weeks later.
Occasionally an orange or a lemon from a new place called California could be muddled in a sugar cube and balanced with bitters. Add even your least favorite whiskey and kick back. Thus the original cocktail was born. A recipe so antique that we now refer to it by its nickname: an "old fashioned."
I have been trained by famous sommeliers and managed fashionable wine cellars. But my love and knowledge of where these libations all come from would change forever when the love of my life decided to drag me all over the world. She's an anthropologist and a world traveler. And her love of what makes us who we are and my love of what makes us forget who we are all came together in far away locales, both exotic and familiar.
 |
| Some choice bottles from our recent stay in Tuscany. |
Brunello in Tuscany? Yes please. What goes well with Palm spirits? Turns out it's aromatic ginger and pandan leaf. Where is the best ice wine in the world from? Canada. Everywhere in the world something can be washed down, knocked back, and simply savoured. Even the chair, should it come to that.
 |
| The Green Pandan & The Carambola, at Mozaic Restaurant (Ubud, Bali) |
Remember, it's a big world -- drink it up!
Ed
The “Packing List”
This week, we were rocking the following:
Tuesday, April 30, 2013
Touching Up My Roots
This past October, I had the extreme pleasure of traveling to Italy with some of my family members, including my mom. I'd been there previously for a hosting project; but, while on location, I had little to no personal time to explore and connect with the country from which my mother's side of the family hails. This time, there was no business on the agenda, other than rolling a little blog tape here and there. And, most importantly, until October, mom had never been.
Though, we covered a lot of ground during our visit, our pilgrimage to Carrara was the most significant. My mother's family comes from the mining town in the northwest corner of Tuscany, which is best known for the marble quarried there. Fun fact, Carrara marble was used in ancient Rome to construct the Pantheon; and, Michelangelo's Pietà and David are both carved from it.
Just to give you an idea of how much marble we're talking, check out this shot of Carrara, from above. Those mountains at the top of the photo aren't snow-capped...it's pure marble!
It was a transcendent experience, just not in the way I had initially anticipated. I typically try not to put too many expectations on a travel experience; but, when you know that your family comes from Tuscany, it's hard to not fill in the blanks with vino and villas and a spa-like atmosphere befitting both pairs of the flow-y linen pants you packed (even though you know you'll be a little too chilly for them in October).
As we drove further into the quarry-laden landscape, with the family in tow, I was struck with the notion of how tough my Italian family members must have been. (And still are, I imagine.) It's not a terrain or a climate ideal for, let's say, a 30-something, city-loving, travel blogger who likes to sleep in and get facials occasionally. Truth be told, as we drove deeper into Carrara's marble-scarred countryside, it was hard to feel a connection to the foreboding panorama from which I was literally sculpted.
Though, not to worry, we were planning on making a lunchtime stop in Colonnata, where they're known for one thing...lardo! And, if there was a culinary item that could make me feel connected to my birthright, it would likely be bacon.
Colonnata is a tiny, bewitching, ancient village within Carrara. There were clotheslines hanging with clean white sheets, incredible views of the nearby marble quarries, and lots of winding, narrow staircases. It was a charming backdrop against which to not eat lunch.
That's because (while it sure LOOKS delicious) the Lardo di Colonnata that we had the displeasure of sampling is simply fat. Not heavily marbled pork. Not blubber that has been cooked slightly into a delicious, buttery spread and then transferred to a piece of mind-numbingly delicious focaccia. Not lard that has been cured with rosemary and truffle; but, just thinly sliced fatty, fatty, fat.
C'mon, world, what am I not getting about this?
But here's the thing about family. Just when you've reached the end of your lardo-covered rope -- when you're at the base of the Apuane Alps, you're cold, hungry and cranky, and you really just want to be left alone -- they're there. I was truly agitated and I was surrounded by them. Of course, the family that took the trip to Italy with me was there alongside me, but it was the family who had never left Carrara that struck me in that moment.
I even perked up enough to roll tape and capture a little bit of Carrara for you.
Here's to exploring your roots, embracing the sometimes cranky traveling moments, and always perking up in time to enjoy the view!
Ilana
The “Packing List”
This week, we were rocking the following or something close to it:
 |
| She couldn't look more Italian if she were holding a plate of spaghetti! |
Though, we covered a lot of ground during our visit, our pilgrimage to Carrara was the most significant. My mother's family comes from the mining town in the northwest corner of Tuscany, which is best known for the marble quarried there. Fun fact, Carrara marble was used in ancient Rome to construct the Pantheon; and, Michelangelo's Pietà and David are both carved from it.
Just to give you an idea of how much marble we're talking, check out this shot of Carrara, from above. Those mountains at the top of the photo aren't snow-capped...it's pure marble!
It was a transcendent experience, just not in the way I had initially anticipated. I typically try not to put too many expectations on a travel experience; but, when you know that your family comes from Tuscany, it's hard to not fill in the blanks with vino and villas and a spa-like atmosphere befitting both pairs of the flow-y linen pants you packed (even though you know you'll be a little too chilly for them in October).
As we drove further into the quarry-laden landscape, with the family in tow, I was struck with the notion of how tough my Italian family members must have been. (And still are, I imagine.) It's not a terrain or a climate ideal for, let's say, a 30-something, city-loving, travel blogger who likes to sleep in and get facials occasionally. Truth be told, as we drove deeper into Carrara's marble-scarred countryside, it was hard to feel a connection to the foreboding panorama from which I was literally sculpted.
Though, not to worry, we were planning on making a lunchtime stop in Colonnata, where they're known for one thing...lardo! And, if there was a culinary item that could make me feel connected to my birthright, it would likely be bacon.
Colonnata is a tiny, bewitching, ancient village within Carrara. There were clotheslines hanging with clean white sheets, incredible views of the nearby marble quarries, and lots of winding, narrow staircases. It was a charming backdrop against which to not eat lunch.
That's because (while it sure LOOKS delicious) the Lardo di Colonnata that we had the displeasure of sampling is simply fat. Not heavily marbled pork. Not blubber that has been cooked slightly into a delicious, buttery spread and then transferred to a piece of mind-numbingly delicious focaccia. Not lard that has been cured with rosemary and truffle; but, just thinly sliced fatty, fatty, fat.
 |
| Sure, try and dress it up with anchovies & honey, but fat by any other name... |
C'mon, world, what am I not getting about this?
But here's the thing about family. Just when you've reached the end of your lardo-covered rope -- when you're at the base of the Apuane Alps, you're cold, hungry and cranky, and you really just want to be left alone -- they're there. I was truly agitated and I was surrounded by them. Of course, the family that took the trip to Italy with me was there alongside me, but it was the family who had never left Carrara that struck me in that moment.
Here I was, on the verge of a Grande meltdown, and I had to laugh at the view. Not my view of the marble from the amazing vantage of Colonnata, but the marble's view of me.
And, just like that, Carrara had me. Before I could count to dieci, I was marveling at my surroundings with a keen respect for my Tuscan forebears. That, or the lardo was laced with something amazing!
(Heck, before we left, I purchased two packages to give as gifts.)
Then, my brother Will braved some very controversial terrain to deposit us right in the middle of the action. He crossed through a terrifying tunnel, across a one-way bridge (below), and dropped us off in a marble quarry. At that point, my sense of adventure was back to a full tank and I would have gladly challenged any authority figure who questioned how we got there: Don't you know who we are? We're Carraresi!
 |
 |
| Who knew? Two people talking at the same time, creates the perfect Italian photo! |
I even perked up enough to roll tape and capture a little bit of Carrara for you.
Ilana
The “Packing List”
This week, we were rocking the following or something close to it:
Tuesday, April 9, 2013
Somebody to Lean On
Greetings, Pisans! Today's quick video jaunt is bringing us all the way to the often under-appreciated Tuscan city of Pisa.
 |
| She's truly a stunning site...especially from this angle. |
It's worth a trip for many reasons outside of it's most famous leaning bell tower, and I intend to give it a full "Top Seven Tips" blog post in the very near future; but, today, I join the ranks of all other fanny-pack wearing tourists and skip to the goods.
 |
| Any building that elicits THIS reaction from people is worth the trip! |
So, here she is, in her holiDAYtrips cinematic debut...and I bet you'll learn a thing or two that you didn't know before watching:
I'm sure I'll be eating gelato until we meet again,
Ilana
The “Packing List”
This week, we were rocking the following:
Wednesday, March 27, 2013
Oh So Quiet!
For shame! Even a most loyal Bali-lover like myself can get forgetful. And, that means that Nyepi came and went a scant 2 weeks ago and I didn't know it. So, I'm hoping the bhuta kala accept this blog on my behalf and don't torment me for the rest of the year!
(Don't know what I'm talking about? Then, the below is definitely for you!)
In honor of the holiDAYtrips blog going to Bali last May, today’s entry is all about the Balinese Day of Silence, or Nyepi. A Hindu holiday observed every year on the first new moon after the spring equinox, Nyepi is a day of silence, fasting, and meditation.
(Don't know what I'm talking about? Then, the below is definitely for you!)
In honor of the holiDAYtrips blog going to Bali last May, today’s entry is all about the Balinese Day of Silence, or Nyepi. A Hindu holiday observed every year on the first new moon after the spring equinox, Nyepi is a day of silence, fasting, and meditation.
Observed for a full 24 hours, from 6am to 6am, Nyepi is reserved for self-reflection and requires those participating to stay indoors and refrain from anything that might impede their contemplation. This means no working, lighting fires or cooking, entertaining, and any other strenuous activity, including any type of hanky-panky! And, some very pure devotees don’t utter a word or eat anything for the full 24 hour period.
Need a visual?! Well, Ed and I were happy to help break this one down for you!
Out of respect for their fellow Hindu citizens, many of Bali’s non-Hindu residents also observe Nyepi. And, Pecalangs (Balinese security officers) literally keep the "peace," as they patrol the streets, watching for any activities that may derail Nyepi. Even if you’re merely a wandering tourist, a Pecalang will usually escort you back to your hotel; since streets are closed to pedestrians as well as vehicles. Even the airports are closed on Nyepi.
Now, the Day of Silence is pretty fantastic in itself; but, in my opinion, the beauty of the shift into the Balinese New Year can only fully be understood through the days surrounding Nyepi.
The day before Nyepi, the Tawur Kesanga ritual is held. First, a payment is offered to pacify the evil spirits (bhuta kala). Then, villages erect large bamboo versions of Ogoh-ogoh (evil troll-looking fanged monsters that represent the evil spirits) and parade them around.
 |
Ogoh-ogoh and Balinese children in Ubud
(Photo: Jack Merridew)
|
In the evening torches are lit, the Ogoh-ogoh are burned, and things get loud! This scares away any remaining evil spirits and represents the island being cleansed in the New Year.
And, of course, all of this ends as total silence falls over Bali, on Nyepi -- in an effort to trick evil spirits into thinking the island is empty so they will not come back.
The day following Nyepi is one of my favorite cultural observances. It’s called Ngembak Geni and it’s a day of forgiveness. People visit their relatives and friends, seek understanding and absolution for the wrongs of the previous year, and pledge to work together to meet the trials of the New Year.
Pretty astounding, isn’t it?
Happy Balinese New Year! Now, get off the computer! You’re not supposed to be working today. Go read a book! (Make it a book on Bali.)
Selamat Jalan,
Ilana
The “Packing List”
This week, we were rocking the following:
Tuesday, February 26, 2013
Moses' Chosen Burger
This week, we decided to stay close to home to check out a local landmark, White Manna Hamburgers, in Hackensack, NJ. Named for the biblical food that fell from heaven in Exodus, this location of White Manna has been cranking out onion-smothered sliders since 1946 and is a bit of an institution in this neck of the woods. By the way, I've always imagined that manna looked like instant mashed potato flakes. This is hardly relevant, but I honestly don't know if I'll even have occasion to share that little brain nugget again!
Sitting right on the bank of the Hackensack River, the location is so picturesque that you'd think a burger joint no larger than an Airstream trailer would look out of place; but, due to the surrounding street-scape and the history that further entrenched White Manna into this very spot, it's the river that seems odd while gurgling under the shadow of the diminutive diner.
Though, you guys don't want to hear any more about the landscape. How did the burgers stack up? That's really all you crazy carnivores want to know, isn't it?
Feel free to leave your thoughts about White Manna in the comments section. And, if you have any other local gems you'd like for us to explore and review, definitely share that as well!
Dreaming of owning my own flattop grill,
Ilana
The “Packing List”
This week, we were rocking the following...or close to it:
 |
| The sign is bigger than the diner! |
Sitting right on the bank of the Hackensack River, the location is so picturesque that you'd think a burger joint no larger than an Airstream trailer would look out of place; but, due to the surrounding street-scape and the history that further entrenched White Manna into this very spot, it's the river that seems odd while gurgling under the shadow of the diminutive diner.
Though, you guys don't want to hear any more about the landscape. How did the burgers stack up? That's really all you crazy carnivores want to know, isn't it?
Feel free to leave your thoughts about White Manna in the comments section. And, if you have any other local gems you'd like for us to explore and review, definitely share that as well!
Dreaming of owning my own flattop grill,
Ilana
The “Packing List”
This week, we were rocking the following...or close to it:
Tuesday, January 29, 2013
It's SUPER Setsubun!
Well, one year ago ... this week ... we began the best darn travel blog EVER! And, our inaugural blog post was a little tome titled "Soybeans, demons, and a giant tube of sushi." We used the Japanese festival that marks the beginning of spring to catapult ourselves into world holiday relevance and we haven't looked back since -- not even when someone was pelting us with colored dye during Holi or promising us the world's best gelato in Rome.
This week, in honor of our year of holidays & holiDAYtrips and the upcoming Setsubun festivities planned for this [Superbowl] Sunday, we are re-visiting our first blog post. So, read on, my friends. We've even changed a few bits here and there to keep things interesting!
Hi World! Welcome to the holiDAYtrips video blog!
(It’s lovely to make your acquaintance.)
Nowadays, the most popular custom associated with Setsubun is mamemaki, or bean throwing. Of course, there are many variations on mamemaki throughout Japan; but, in a nutshell, families throw roasted soybeans out of their house via the front door (or at a willing volunteer in a devil mask) and shout:
"Oni wa soto! Fuku wa uchi!" (Demons out, happiness in!)
Afterward, everyone picks up and eats the number of beans, which corresponds to their age; and, usually one more for luck.
Once inside, while on the hunt for beans, we were promptly asked to stop filming.
(Aww, fuku mame!)
We eventually found the small Setsubun section – where all the packets of soybeans had a little devil head on the outside. Now that I think twice about it, we may have also found the entrance to Yomi-no-kuni, the Japanese realm of the dead! Good thing we promptly made our purchases and got on our way...
If you don't like to watch people chew giant mouthfuls of food, you should probably turn back now! Also don't be thrown when I mention (in the video below) that the lucky direction is NNW ... that was the case when we first filmed, in 2012. Again, if you're celebrating Setsubun this year (and I hope you are), the lucky direction for 2013 is South-South-East.
This week, in honor of our year of holidays & holiDAYtrips and the upcoming Setsubun festivities planned for this [Superbowl] Sunday, we are re-visiting our first blog post. So, read on, my friends. We've even changed a few bits here and there to keep things interesting!
Hi World! Welcome to the holiDAYtrips video blog!
(It’s lovely to make your acquaintance.)
Most days, on Twitter, we post a new world holiday; but, we also wanted to create a forum for posting the video evidence of our global [mis]adventures!
("We," by the way, is me and my husband, Ed!)
("We," by the way, is me and my husband, Ed!)
Today’s video holiDAYtrip is Setsubun, the Japanese festival that marks the beginning of spring. For centuries, on the day before spring, the Japanese have performed rituals in order to chase away evil spirits and prepare for the new year. One of my favorite Japanese customs, from the 1200s, involved burning dried sardine heads and using the smell to keep bad energy at bay. Now THAT'S a party!
Nowadays, the most popular custom associated with Setsubun is mamemaki, or bean throwing. Of course, there are many variations on mamemaki throughout Japan; but, in a nutshell, families throw roasted soybeans out of their house via the front door (or at a willing volunteer in a devil mask) and shout:
"Oni wa soto! Fuku wa uchi!" (Demons out, happiness in!)
Afterward, everyone picks up and eats the number of beans, which corresponds to their age; and, usually one more for luck.
 |
| Roasted soybeans...reminded me of Corn Nuts |
So, for our first order of Setsubun business, Ed and I headed to the one place we knew wouldn’t disappoint -- Mitsuwa Marketplace. For those of you who aren’t crazy foodies (like us), Mitsuwa is the largest Japanese supermarket in the United States and has most Japanese specialty items a person could want.
For those of you that are foodies, it turns out that the best time to go to Mitsuwa is at 1:40pm on a Monday.
Once inside, while on the hunt for beans, we were promptly asked to stop filming.
(Aww, fuku mame!)
We eventually found the small Setsubun section – where all the packets of soybeans had a little devil head on the outside. Now that I think twice about it, we may have also found the entrance to Yomi-no-kuni, the Japanese realm of the dead! Good thing we promptly made our purchases and got on our way...
 |
| Ed, with Sapporo and Demon Mask (Our usual date tools)
Now, gaining popularity in some parts of Japan is another Setsubun tradition that we were most excited to try – eating a “Lucky Direction” roll, or Eho-Maki. It’s customary to eat this sushi in a very specific way.
First of all, the roll must stay uncut (mmm…sushi tube!); it must contain 7 ingredients (mmm…fat sushi tube!); you must eat it in silence while facing the yearly lucky compass direction, determined by the zodiac symbol of that year.
As 2013 is the Year of the Snake, the lucky direction is South-South-East.
(Don't be thrown by our video, below, saying it's the Year of the Dragon ... that was correct when we first filmed, in 2012.) |
Now, all of this would have been fine; however, Ed and I unknowingly stumbled into a sushi restaurant near us that didn’t have a single Japanese person working there!
(Aww, makizushi!)
So, we ended up schooling the sushi chefs on how to perfectly craft our Lucky Direction rolls.
(Aww, makizushi!)
So, we ended up schooling the sushi chefs on how to perfectly craft our Lucky Direction rolls.
 |
| We decided on yellowtail, mango (yellow is a lucky color), avocado, cucumber, spicy red remoulade, tempura flake, and brown rice. |
If you don't like to watch people chew giant mouthfuls of food, you should probably turn back now! Also don't be thrown when I mention (in the video below) that the lucky direction is NNW ... that was the case when we first filmed, in 2012. Again, if you're celebrating Setsubun this year (and I hope you are), the lucky direction for 2013 is South-South-East.
Setsubun was a truly great time. We laughed A LOT and were really excited that this was the first holiDAYtrip that we committed to video! Oni wa soto! Fuku wa uchi!
And, it seems only fitting to leave you with the following…
It's been a particularly great year and I'm guessing that we did Setsubun up right in 2012 and we owe of a debt of gratitude to that old lucky direction and to that big-ass tube of sushi! We made a blog; we changed the name of the blog (did anyone catch that in the credits at the end of the last video?); we celebrated holidays from Japan, Greece, South Korea, India, the United States, and Indonesia; we monetized; we made $3.41; we realized that we love doing this so much that it doesn't matter if we never make more than $3.41.
So, to all of our loyal followers and those of you just joining us for the first time, a hearty THANK YOU! If you can't wait to find out what's next for us ... neither can we!
Get ready for the new year and all that comes with it,
So, to all of our loyal followers and those of you just joining us for the first time, a hearty THANK YOU! If you can't wait to find out what's next for us ... neither can we!
Get ready for the new year and all that comes with it,
Ilana
The “Packing List”
This week, we were rocking the following...or close to it:
Tuesday, January 1, 2013
Today's Weekly Travel Tip: Keeping it Moving at the Airport
Believe it or not, the folks who keep everything moving smoothly in airports can see you and your over-stuffed roller boards and unmanageable shoes coming from quite a distance. How you dress, carry yourself, and (most importantly) pack can alter your on-line wait times through security and baggage check.
I suspect you could use a tip or two...here's one to get you started:
I have a hunch, we will be featuring more vids on proper airport and packing etiquette in 2013! Stay Tuned...
Feel free to click directly through to YouTube and subscribe for all of our newest video updates. Though, we'll keep posting here, as well!
Waiting for Take-Off,
Ilana
The “Packing List”
This week, we were rocking the following:
I suspect you could use a tip or two...here's one to get you started:
I have a hunch, we will be featuring more vids on proper airport and packing etiquette in 2013! Stay Tuned...
Feel free to click directly through to YouTube and subscribe for all of our newest video updates. Though, we'll keep posting here, as well!
Waiting for Take-Off,
Ilana
The “Packing List”
This week, we were rocking the following:
Tuesday, December 11, 2012
Today's Weekly Travel Tip: Climbing Gloves, A Girl's Best Friend
This week's travel tip is one that I really stand behind. I never go anywhere outdoors without my climbing gloves close by. They're so handy when trekking and naturally have a lot of give.
Check out my favorite use for them, here...
Now, the ad below is for the best climbing gloves I could find on Google Ads, but my actual gloves are made by Metolius. They're leather, fingerless, the only gloves I ever use for trekking, and they're under $40!
Feel free to click directly through to YouTube and subscribe for all of our newest video updates. Though, we'll keep posting here, as well!
On Belay,
Ilana
The “Packing List”
This week, we were rocking the following:
Check out my favorite use for them, here...
Now, the ad below is for the best climbing gloves I could find on Google Ads, but my actual gloves are made by Metolius. They're leather, fingerless, the only gloves I ever use for trekking, and they're under $40!
Feel free to click directly through to YouTube and subscribe for all of our newest video updates. Though, we'll keep posting here, as well!
On Belay,
Ilana
The “Packing List”
This week, we were rocking the following:
Tuesday, December 4, 2012
Today's Weekly Travel Tip: Obey Signs When Hiking
Well, today's travel tip reminds you to do as I say -- not as I do -- and always respect posted travel signs while hiking.
Check it out and feel free to tell me just what a blockhead I was in the comments!
I hope you are all smarter than this and stay safe, so you may live to trek another day!
(Not to mention, dead folks don't read travel blogs.)
Feel free to click directly through to YouTube and subscribe for all of our newest video updates. Though, we'll keep posting here, as well!
On Belay,
Ilana
This week, we were rocking the following:
Check it out and feel free to tell me just what a blockhead I was in the comments!
I hope you are all smarter than this and stay safe, so you may live to trek another day!
(Not to mention, dead folks don't read travel blogs.)
Feel free to click directly through to YouTube and subscribe for all of our newest video updates. Though, we'll keep posting here, as well!
On Belay,
Ilana
The “Packing List”
This week, we were rocking the following:
Subscribe to:
Posts (Atom)