Spaces, you know, the thing that occurs when you hit the space bar on your keyboard. They are an essential part of written language. However, those spaces, when misused, can drive an editor loopy.
Sparkling light from a rose-tinged sunset dance off the waters near the Bay Bridge. The iconic city lights of San Francisco slowly appear. It’s the perfect place to enjoy savory tapas and a strong beverage. Yet when Michael Chiarello, longtime maestro of Wine Country cuisine, is at the helm, expect a decidedly California twist on this Spanish standby.
In Peru, ceviche is considered a national dish, but most central- and south-American countries, and also Mexico, have their own versions. The imperative for good ceviche is fresh fish or seafood. Really fresh. For Peruvians, ceviche is a lunch-time food. That’s when the fish is at its freshest. The early morning catch is the mid-day ceviche.
The towering snow-capped Alps jutted into the sky behind us, shrinking as we drove southward through the gently rolling green hills. Dark church steeples and shadowy medieval towers dotted the distant landscape, barely visible through the receding fog. As we wound our way through the twisting side roads, neat rows of vineyards zipped past the window, punctuated by an occasional field of grazing cattle. If we hadn’t detrained in Turin an hour ago, I’d have thought I dozed off and woke up in a Hans Christian Andersen story.
In the northern Tampa Bay Area, a little piece of Greece is less than an hour north of downtown. Here you can explore the sights, sounds, and aromas of Greece. Dodecanese Boulevard is the spine of the Greek sponge docks of Tarpon Springs.