Savannah Style

The joy of walking the “historic district” of Savannah is that food is located everywhere. Brunch on Sunday morning was at Huey’s on the River for their delicious Bloody Mary’s with skewered okra, tomatoes and celery; the crab-cake benedict is something I want to recreate as a holiday breakfast or as an evening meal this summer. Crabcakes and poached eggs are original on their own, but add fried green tomatoes with hollandaise sauce and the dish becomes tastefully authentic. Lastly, one does not leave the restaurant without an order of their N’awlins style doughnuts known as “beignets”. This fritter of square fried dough is served with confectioner’s sugar and a fab bourbon pecan sauce!!!

Caramel apples, fireballs, sweet-tarts were in barrels throughout a multitude of stores along River Street making it difficult to choose.

Stay sweet,
Kathleen

Architecture Suisse

This Alpine nation has designed exquisitely within their mountains for centuries. The traditional wooden farm and rural structures are dotted throughout Vals along with cows tucked next to the “chalets” or “alpine cabins” to create that country feel. The foundations of the structures are usually made of stone or cement, and built into the downhill side of a slope with numerous windows for viewing the astounding countryside.

Architect Peter Zumthor built The Therme Vals a wonderful hotel and spa over thermal springs in the Graubünden Canton in Switzerland. The idea was to create a cave or quarry like structure into the natural surroundings of the hillside using locally quarried Valser Quarzite slabs.

Traverse stylishly throughout the countryside,
Kathleen