IDEA172: Go on a Food Tour to Travel your Own Backyard

As travelers, we sometimes forget to discover our own backyard. We are caught up with work, family, and getting things done around the house.  I live in Washington, DC and there is no shortage of things to do in the city. From free access to Smithsonian museums to new exciting restaurants there is always something interesting to experience. A food tour sounds like something that may be reserved for tourists. I beg to differ. I recently took a tour with Carpe DC Food Tours and I learned as much as I savored.  Now about the tour...

One of the most popular areas in DC right now is U St NW in the trendy Shaw Neighborhood.  Locals Mary and Stefan offer a food tour of this busting area via their company, Carpe DC Food Tours. Many can tell you that a trip to the District is not complete without a trip to the famous Ben’s Chili Bowl. Mary and Stefan know this and this is why the tour begins at Ben’s Next Door, the sit down version and neighbor of this iconic restaurant that has witnessed the many changes of the city.  Of course we start the tour with the famous “half smoke”, a sausage topped with rich chili. Delicious.  This is paired with local beer from DC Brau.

What makes the tour remarkable is that we’re not only popping in and out of the eateries, but getting to know what surrounds us.  DC has gone through many changes throughout the years and it is consider by many the epicenter of African American culture. The U Street neighborhood tells those stories on the murals, in places such as Ben’s Chili Bowl, and at the neighboring Howard University. Stefan, our tour guide and Carpe DC’s co-founder knows the history of this neighborhood thoroughly as he is currently pursuing his PhD in archeology focusing on neighborhoods such as Shaw.

We enter the beautifully designed Eatonville Restaurant where we indulge in a beautiful dish of a fried green tomato topped with avocado. (Pictured at the top) I devour this beautifully presented dish as we watch the DC brunch (Brunch in DC is a religion) crowd come alive at the openly colorful dining room.  The merge of fine dining with fast food comes together at out next stop, Fast Gourmet. This locally owned fast food restaurant is located at a gas station. Some of the nonlocal guests were a little hesitant but all worries faded away as we bit into the savory Colombian style corn empanada.

I don’t want to give away all the tour secrets so I will not divulge about the other food offerings. This is just a sneak preview.  What I will say is that the four hour tour is a cultural and edible snapshot of Washington, DC, past and present. You can see this through the contrast of the food that we eat, the streets we walk by and the coexistence of new and old DC.

In speaking to Stefan and Mary at the end of the tour, one thing is evident:  they are all about sharing the local DC experience with visitors and locals alike. As he enters into each eatery, you can tell he has a personal connection with the staff.  They also strive to be socially responsible with their sales. A portion of each ticket sold goes to feeding a homeless person via the local charity, Bread for the City.

Our tour group was diverse: a local couple on a date, two ladies in their late sixties, an Australian tourist, and myself. One thing is for sure, we all learned plenty of new things about the city and its consistent evolution. Carpe DC Food Tours is a delicious learning experience whether you are a local or a visitor. 

No matter what city you call home, food tours are a fun way to try many new tastes and see your town with fresh eyes!  

PHOTOS: JESSICA VAN DOP DEJESUS

Jessica van Dop DeJesus is a Washington, DC is a travel media specialist and the editor of the foodie travel blog The Dining Traveler. She began traveling as a young US Marine 18 years ago and has been to 42 countries on and off duty. Her content has been featured in publications such as Travel Channel, USA Today, Budget Travel, Edible DC, Telemundo, Hipmunk, and INK361.

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Get more travel your backyard ideas @LiveLikeYoureTraveling  

Saalhof Vineyard : Be A Bon Vivant Anywhere

Does one have to live in France to be a Bon Vivant? Or be present in Italy to experience La Dolce Vita? And why do we strongly associate certain delicious experiences with a particular place... Most importantly, how do we translate "living the good life" for ourselves and set out to create a lifestyle we want right where we live!

To me, being a Bon Vivant has a lot to do with enjoying what your local region has to offer. And I feel nothing inspires this appreciation more than eating and drinking of the land. Just like the mysterious concept of terroir suggests that the taste of wine embodies climate, terrain, soil and even traditions of a place, similarly why not we as people enjoy where we live by truly embracing all the elements.  

So the other week I went on a Bon Vivant excursion to experience the bounty of my adopted land, The Netherlands! Why not go wine tasting and see how the 'terroir' here affects the wine. We decided to go to Saalhof Vineyard in Wognum.

Vineyard!? In the cold and wet Netherlands? My surprise was big as yours, but apparently yes, there are more then 170 commercial vineyards according to Winehoek. 

The Saalhof Vineyard or, Wijngaard in Dutch, is in the region of West Friesland which is in the North West of The Netherlands. Historically fiercely independent and a bit stubborn people live there. I mean, how many floodings would you put up with before deciding that maybe you should not live in an area that's not meant to be above water? Well, none of that for West Frisians. They keep plugging away, sucking the land dry... for centuries! This resilient spirit is probably what's responsible for the success of Siem and Ada Loos, the creators of Saalhof Vineyard. 

To grow wine in such a cold wet climate is tricky to say the least. The vines must be planted further apart to give grapes a chance at catching those illusive rays of sun for a few minutes a day. The foliage must be trimmed often so that grapes are well ventilated and stay dry otherwise they can rott. Thus the position of grapes on the stalk is important... the list goes on. And even after all that, not just any ol' grape will grow in this climate. It takes a special kind of grape! For example the Souvignier Gris, a grape variety invented in Germany in 1983, and the Rondo, created in 1964, a grape very resistant to winter frost and mildew.

So what in the world possessed Siem and Ada to start a vineyard? Apparently one too many bottles of wine... literally. They were sitting around with neighbours, drinking wine and talking about France and the art of enjoying life. About the romantic atmosphere of the French vineyards, of reaping the fruits of your land and then gathering with family at the end of the day to enjoy a big meal all together. For Siem it wasn't just wine fueled talk, it sparked a realization of the kind of lifestyle he wanted, and inspired a mission to create it right here in his own country. 

My family immediately felt the joyful vibe as we pulled into the vineyard with its neat rows of vines, large tables set up outdoors for communal eating, and an inviting guest house. It was a gorgeous fall day with sun shining and with a glass of sparkling wine it did feel like we were somewhere in the French countryside. We came with my husband's cousin's family and their two kids for the open day and spontaneously decided to linger on for dinner.   

It was such a pleasure to walk through the vineyards, of course the kids ran around, exploring and playing hide and seek between the vines. I tried Secco "Het mirakol uit Westfriesland" (The miracle of West Friesland), a sparkling white wine. Made with Johanniter white grape, created in 1968 specifically to grow well in cold and moist regions. After falling in love at first sight with the place, I was worried the wine may not match the expectations. But those worries proved unfounded. From the first sip Secco is an absolue delight. True to the name, the wine is pleasantly dry, and fresh with a delicate aroma of green apples and melon. Light sparkle brought out further the citrus undertones of lemon and grapefruit. Yum!

We stayed to eat the most delicious burgers and home fries at the restaurant, Saalig. The sun was setting and we poured another glass of Rondo, a red wine made with Rondo and Pinot Noir grapes, to help "wash down" the satisfying dinner.  

It was a perfect afternoon! Also the family and staff are really welcoming and happy to chat with you about their work. Of course the best part is the feeling of joie de vivre that washes over you from spending a leisurely afternoon with your family without rushing and just giving each other attention. 

I grabbed a few bottles of wine to bring home and made a note to come back for one of theme dinners at Saalig. Oh and you bet I signed up to be on the list of volunteers to harvest the grapes! 

I challenge you to think about what does being a Bon Vivant mean to you? And how can you make it happen right where you live! Maybe a visit to a local vineyard can help with some inspiration...

Here is a video interview of the owner of Wijngaard Saalhof by Tasty Tales: 

IDEA47: "Get Lost" in a New Neighborhood - Discovering 5 Gems in Andersonville

Happy accidents! They seem to happen quite naturally when we're in a open and exploratory mode and it was no different last week when I participated in a neighborhood tour of Andersonville, hosted by their chamber of commerce celebrating their 50th anniversary. I was particularly drawn to the event as it embodied one of our everyday adventure ideas to "Get Lost in a New Neighborhood." It even incorporated elements like talking to the owners and getting a backstory from our "shop like you're traveling" concept. Next time you're wondering what to do on the weekend, randomly drop yourself into a neighborhood you've heard things about, but still have yet to check out. Much like a trip to visit a little beach town, no major plan is really needed. Have a general direction and let the discoveries unfold...

1 - George's Ice Cream 5306 N. Clark
Delicious icecream/candy/cafe with specialty flavors like Zanzibar chocolae & horchata. 
PHOTOS: GEORGE'S ICE CREAM, MU-HSIEN HSIEH

It was a balmy 80 degree spring day, so I had my eye on this ice cream shop for my first stop. I decided to try out two exotics and two classics, and ended up with a flight of Zanzibar chocolate, horchata, mint chocolate chip and caramel chaos. While I was waiting, I overheard a girl ask, "hey is your back patio open?" Preferring an alfresco moment, I followed behind to discover an intimate hidden patio that opened up to a comic book shop. "How quaint in the middle of the city," I thought to myself. Needless to say I devoured the ice cream.

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2 - Simon's Tavern 5210 N. Clark
A historic neighborhood bar from the prohibition days, known for their Swedish Glögg.
FLAG PHOTO: SETH ANDERSON, PHOTOS: MU-HSIEN HSIEH

After a bit of a walk in the heat I was thirsty, so a bar seemed like the appropriate place to check out next. I was greeted by the owner and as I grabbed a seat at the bar, I asked him what they were known for. He pointed to a slushie machine. (Even more perfect as I was needing something to cool off!) Turns out it contained a secret family summertime version of Glögg which is a traditional Swedish Christmas spiced-wine. To me it tasted like a frozen sangria, but stronger. I ended up staying at this bar for a while. A regular sat down next to me and between him and the owner, we ended up trading travel stories, grossed each other out on the most exotic things we've eaten and I learned that this unassuming bar has a lot of interesting history as to why there are nautical details in the interiors. You'll have to ask Scott Martin, the current owner about it! Or you can watch this video. Also, for any Anthony Bourdain fans, this bar was featured in his 48 Hours in Chicago Guide. { Note to self: line up speakeasy and Glögg tasting for our Chicago Meetup group to explore and try out. }  

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3 - Milk Handmade 5137 N. Clark
Uniquely affordable boutique featuring small-run, handmade goods from local designers.
PHOTOS: MU-HSIEN HSIEH

I almost missed this boutique, distracted by all the walking and talking with Alicia, a community manager for up and coming app, "Tastemade City" which helps you explore your city through video reviews. We actually met at Simon's Tavern and decided to tour together for the rest of the evening. When we found Milk, we were greeted by the owner, Hallie Borden and her graceful greyhound. I'm nuts for handmade jewelry and there was tons of it. I really loved that everything felt carefully curated and special, yet with reasonable prices. We had to scoot, as there were still 2 places we wanted to squeeze into the night. But, I'll be back for sure

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4 - Foursided 5061 N. Clark
A custom frame shop featuring cards, gifts, art and vintage goods.
PHOTOS: MU-HSIEN HSIEH

When you step into this shop, there's just so much to see. One could easily spend hours in it. Owner Todd Mack, is an accomplished artist himself and it makes sense when you're in the space. Everyone in the shop seems to exude a fun, funky personality. There's a mixture of stationary, one-of-kind gifts and art...AND custom framing. I think you could successfuly gift shop for anyone and any occasion and find something that would make them smile. 

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5 - The Guesthouse Hotel 4872 N. Clark
Guests can "Live Like a Local" in their 1-3 bdrm suites with gourmet kitchens & outdoor spaces. 
PHOTOS: THE GUESTHOUSE HOTEL

Our last stop was a bit of a luxurious reprieve and coming up to it, it's like they read my mind. On the glass I saw etchings that read "Stay like a local" and "Shop like a local." The concept of the Guesthouse Hotel is to provide visitors (or locals) a place to stay that feels like an exquisite home. Their public library and living room spaces can transform into a celebration area to entertain or meet in a place that feels like the home you wish you had instead of a more neutral hotel rental room vibe. It's centrally located, so guests would have access to easily roam the 4 surrounding neighborhoods (Andersonville, Uptown, Wrigleyville and Lincoln Square).

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*Bonus! - Cantina de la Granja 5025 N. Clark
Locally-sourced farm-to-table Mexican fare with a rooftop garden & preservation kitchen.
PHOTOS: MU-HSIEN HSIEH

A bonus gem-in-the-making for you: In the public space of the hotel, two chefs prepared al pastor tacos and rhubarb sangrias on the spot for us. I couldn't believe the vibrant, garlicky flavors that came from this taco! Get this on your restaurant bucket-list. It's the first Mexican farm-to-table concept I've heard of, and I'm sure they will have no problems filling their rooftop garden and sidewalk cafe.  

Thanks to the Andersonville Chamber of Commerce for hosting a unique way to explore the neighborhood as well as the lovely local community in helping us to discover it!  ~ Want to discover these gems for yourself? Go on your own "get lost" excursion or make it out to one of their festivals and upcoming events.  

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Join your neighbors in savoring the world @LiveLikeYoureTraveling

Taiwanese Beef Noodle Soup - Share a Taste of Home with Friends

When traveling, few things unite people like a great meal prepared and shared together. Food is such a natural and direct way to learn about a culture, which is why I love to cook with friends, a tradition that started many years ago abroad. To me, the kitchen is a creative space. A place full of experimentation, chaos and laughter and our friend's kitchen over at Wilson Creek Pottery is no exception. Recently, we traded in the hustle of the city for a scenic weekend visiting them in Spring Green, Wisconsin.

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In their lovely kitchen, we were surrounded by the warmth of their hospitality and their pottery.
It was the perfect spot for trading secret ingredients and resources. 

Our friends love to travel out in the world and from their own kitchen. They can't help but bring back inspiration from their travel. Their last big trip in India, solidified their love for Indian cooking and Ayurveda. When we last visited, they treated us to Indian fare. From handmade chapatis to showing us how to make our own ghee! 

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This time their adventurous mood was set on asian noodles and a perfect chance for me to return the generosity. They knew of my love for noodles and asked if I could show them how to prepare a dish. There was no question. I had to share with them one of my favorite noodle dishes: Taiwanese Beef Noodle Soup. (Pictured above) What is delightful about this dish is the complexity of the broth. It's an iconic staple and something I grew up on. To understand my love for noodles is to know me and I was more than happy to share a piece of my home with them. I can have it morning, day or night and my husband couldn't really comprehend this until he saw for himself...the land, people and food of my first home. After a few days into our trip to Taiwan, my husband looked at me knowingly and said, "I get it now."  

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And so today we would all join in culinary adventure to experience the flavors of Taiwan from a cozy house in farm country, Wisconsin. Our plan was ambitious but we made sure to give ourselves ample time. The plan was to prep the broth, the most effort and time intensive part of the dish and we'd prepare it to a point, so that the flavors could be melding while we took a hike nearby.   

And when we tired ourselves of the snowy hills and neighboring animal friends...we would come back home to a simmering broth that would be ready for us. 

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I'm happy to report that our bellies and hearts were full...Now it's your turn! Try it in your own global kitchen!
--> Head over to The Dining Traveler where I shared with her the recipe.

What taste of home would you share? 
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Get everyday adventure ideas @LiveLikeYoureTraveling  

Anguilla Island Life On Tap - Learn to Make Coconut Oil Like a Local

For a while now, Lacy Yamaoka has tempted us with the sights of intoxicating turquoise waters, glimpses of island culture and alluring drinks with a view. Our curiosity was piqued and we needed to learn more about this island life! Her captures @lcyamaoka emanate a relaxed state of mind, a great reminder to slow down and savor life. Originally a Texan, she has called many places "home," before settling in Anguilla (for now). As a luxury travel writer, she shares with us the best of what the Caribbean offers. To experience life like a local, is to see through the eyes of our global neighbors. So Lacy took us along on her adventure to learn how the local Anguillians prepare the island's "liquid gold." And don't worry, if you can't make it to the island, you can make the island come to you...

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Part of picking up your belongings and heading for a fresh start in a new place is to discover unfamiliar customs, adopt a different lifestyle and in many cases do as the locals do. Natural facets of the Caribbean culture are to slow down, laze in the sun, soak in the salty-blue sea, and sip from the coconut. From their tropical fragrance to the refreshing taste of their flesh, coconuts are traditionally a nutritious staple in many equatorial corners of the world and have recently hit the health scene as a bona fide, magical ingredient.

Culturally worldwide, we are reaching back to our roots and rediscovering organic and whole foods are truly the secret to living well, with coconut oil dubbed as the ultimate elixir for longevity.

There is a plethora of coconut oil on the shelves, it is rather overwhelming to choose which is best from hydrogenated, expeller-pressed, cold-pressed, refined, unrefined, virgin, and organic. To give you a bit of insight, refined oil is chemically-treated, bleached and deodorized which can cause the coconut oil to lose it’s potency and scent. Hydrogenated oil is a type of refined coconut oil that is injected with hydrogen resulting in trans fat, which we all know is bad news for our diet. Expeller-pressed, cold-pressed, organic and virgin coconut oils are unrefined, which means they are not chemically-processed and actually maintain their content of medium-chain fatty acids and lauric acid, which are superfoods for your heart and brain.

The best tip is to choose the most unrefined oil, or virgin, and simply stay away from the rest.

Lacy Yamaoka, Anguilla Island Life, Make Coconut Oil

Many locals living on the island of Anguilla make their own coconut oil from their endless supply of trees in their beach-lined backyards. This at-home method is often referred to as the wetmilling process, meaning the oil is literally extracted from the wet coconut meat and it’s milk. In the final step of the extraction process, the oil is boiled out at a high temperature for an extended period of time allowing the antioxidants to dissolve into the oil, creating the most pure version of them all, virgin coconut oil. 

With guidance from Erica Pagliuco, my fellow coconut-o-phile, we tackled a culinay first taught by the locals and created a modest amount of oil and bottled up our summertime scent. This is a two-day process so the value may seem dubious, although the benefit is a little goes a long way and lasts up to six months if you use it sparingly. Topically, it works wonders and we highly recommend this nutty-delight drizzled over a bowl of warm popcorn. There is something about the real deal that hooks a true island lover {Read: 8 Ways to Spoil and Island Lover} and this by far cures our pursuit to create an endless summer.

Enjoy our island adventure batching up our own coconut oil and if anything join us in our new-found appreciation for the simple life! 

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Learn to Make Coconut Oil Like a Local

Lacy Yamaoka, Anguilla Island Life, Make Coconut Oil

What You Will Need

• 7-10 coconuts
• A machete (or a friend with one in our case, Richie!)
• Food Processor or Blender
• 3 large bowls
• 1 large boiling pot
• Cheesecloth or tea towel
• Gas Stove (Electric stove adds time)
• Medium-sized strainer or sieve

How to Prepare

1 - Gather fresh coconuts. Shake them to make sure they have water in the nut to deem them mature.
2 - Peel off the outer fibrous coat and crack the green coconut to access the inner fruit using the machete.

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3 - Pour out the water or preferably drink it from the inner fruit. Why not, it’s full of electrolytes to keep you hydrated for the rest of the feat!

anguilla locals make coconut oil

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4. Using a flat head, knife or tool, gently separate the coconut meat from the hard shell. 
5. In the kitchen, break meat into small chunks and put into food processor with a little water to get it moving. Pulse until finely chopped.

anguilla locals make coconut oil fresh

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6. Place chopped meat into large bowl and fill bowl with cold water until quite full. 
7. Let the coconut meat soak on the countertop for about 30 minutes in the water while processing all of your coconut meat.
8. Prep another bowl with strainer/tea towel and strain milk from the meat by twisting, squeezing, pushing and pressing into new bowl using the set-up.
9. Repeat several times to extract as much milk (which contains the oil) from the meat.

anguilla locals make coconut oil fresh

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10. Make room in your refrigerator for the bowls and refrigerate overnight.
11. The next day the surface of the water will be coated with a thick layer of white, hardened coconut milk which contains the oil.
12. Collect and strain all of the hardened, white pieces into a pot which will next be placed on the stove. Be sure to strain as much of the white pieces as possible into the pot using a slotted spoon or strainer.
13. Boil on a high heat for about an hour constantly stirring to avoid burning. This step ensures final extraction of the oil from the milk.
14. The coconut water evaporates over time leaving behind a brown debris which you will finally strain and toss out. The old-school locals use the debris to make a coconut “cake” they bake in the sun.

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15. You are left with a golden oil ready for bottling. The best benefit of all is you will have remarkably baby-soft hands from all your hard labor.

fresh coconut oil in anguilla

 Lacy's Favorite Uses for Coconut Oil 

1 - Whipped Body Oil. Add the unmelted coconut oil to a saucepan/kitchen aid with your favorite few drops of essential oil - I love eucalyptus or lavender and whip on high for about 5 min. It's nice and whipped for you to put on before bed after a bath. 

2 - Hair Treatment/Mask. Heat a few tablespoons of oil, finger or comb through and then wrap head in towel for 30 minutes...then shower and wash hair regularly. Lemongrass essential oil is nice in this. I feel the oils make it more spa like for sure! Coconut oil is said to be anti-fungal so it would clear your scalp of dandruff I've heard or act preventatively. 

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lacy yamaoka

Thanks Mu-Hsien & Alla for the opportunity to share our slice of paradise. Come lime on the beaches of Anguilla real soon, the bliss awaits.

Your island neighbor,
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Lacy of lcyamaoka.com
(Photos via Lacy) 

Thank you Lacy for taking us on this culinary adventure! There simply is something so special about creating something with your own hands that provides so much meaning and connection. If you're curious to explore using coconut oil in your home spa we're leaving you with four more unique uses of coconut oil to try! For the coconut-0-philes out there..what do you swear by? ~ Leave us a note below!

4 Unique Uses of Coconut Oil to Try

1 - Easy Coconut Kettle Corn - Natural Chow
2 - Healing Homemade Coconut Oil Lip Balm - Everyday Roots
4 - Coconut Oil Toothpaste - Body Mind Soul Spirit
3 - Coconut Oil Salt Scrub - The Coconut Mama

Follow our Pinterest board: Pamper & Home Spa for more ideas to *bring the island to you* 

IDEA150: Have the Perfect Fika Break

"Fika", in the Nordic countries, is a special way to have a coffee break. It requires stopping what you're doing to enjoy the moment in accompaniment of coffee, something sweet to eat and good company. In Sweden coffee breaks are mandated by law and an employee earns 5 minutes for every hour at work to have a nice coffee break which everyone usually takes at 10 in the morning and again at 3 in the afternoon. (With the help of my trusty calculator this averages out to 20 minutes per break if you work an 8 hour day.) Inspired by Maria's sunny fika in the park and spurred on by the resolution to create new traditions, I have decided to also give it a try. Then another... and another... 

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{ Fika With A View } 

Above is a fika moment from last weekend in Porto, Portugal from our hotel's breakfast terrace. Coffee with marmalade croissant and a little fruit cup. I traveled with three friends (ladies on tour!) but since I'm a chronic early riser this was a moment for myself to enjoy the view and to journal about all the discoveries from the day before. Good company is actually one of the required elements for a great fika, but there is nothing wrong with having a fika all by yourself as long as you're taking in the moment.  Besides, me, myself and I are lovely companions!   

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{ Fika On The Beach} 

Back home in Holland... during warm spring and summer weekends when the sun is shining we like to take the kids to the beach. There is a magical place with in-ground trampolines, slides and a whole menagerie of toys to play in the sand with. The magic lies in the fact that parents can sit down in a civilized manner at tables and order adult beverages all in view of their precious little princes and princesses jumping their brains out! This time it was the usual koffie verkeerd* for her and a cappuccino for him. When the nice waitress asked if we'd like cake, remembering that I now have a new fika tradition I quickly and rather loudly said: "Yes!" then I shyly pointed at Vito adding "one just for him". The only problem is that my husband is not a 'sharer' so I only got one measly little bite... of white fluffy heaven! We sat back in the sunshine enjoying the sea view and the bouncing children. 

*koffie verkeerd - translated from Dutch means "coffee done wrong" because it has "too much" milk. I would venture further to say that according to culturally conservative Dutch nature anything in abundance is considered over-indulgence and therefore wrong and thus too much milk in coffee is just "wrong". Well, to that I'll say: "if this is wrong, then I don't want to be right". 

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{ Fika, The Family Affair }  

Here is another perfect example of the fika. Last month we went on what has now become an annual Easter weekend family trip. We arrived at our Bungalow Park and instead of frantically trying to "settle in" our cabin we headed straight to a very cozy lounge with fireplace and view of the little lake for coffee and cakes. (I had one of my own this time.) It was a much better way to settle in and celebrate the start of a long weekend all together. 

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{ Fika Portuguese Style }  

Back to Porto! These are the famous pastel de nata, delicious creamy egg custard tart in flaky crust. Served warm with a sprinkling of cinnamon and nutmeg on top. These beauties were accompanies by a galão, the Portuguese version of cafe latte (or koffie verkeerd), served in a taller glass with a long spoon to mix copious amounts of sugar that you're expected to put in your coffee. This time we were all together having an afternoon pick me up after spending the entire day walking around Porto, making new friends, and getting used to inclines (Netherlands in contrast is very flat). 

{  Want more global coffee traditions?
Follow our Pinterest board: Around the world in a Coffee Cup  }
 

• • •     LESSONS LEARNED    • • •

To travel is to discover that we are much more similar then different. 

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