Rustic Turkey Soup

For me, cool weather and soup are synonymous. When I was growing up, my mom made soup frequently during the winter months, from minestrone to black bean and split pea. My husband, on the other hand, didn't eat homemade soups as a child so when he couldn't get enough of this one I knew I had created a winner. Serve with crackers or thick slices of crusty bread, and a salad, and you've got a hearty meal for only a few bucks.

Rustic Turkey Soup
makes 4-6 servings

1/2 large onion, minced
2 celery stalks, minced
olive oil
1 medium zucchini, diced and lightly sauteed
4 cups low-sodium chicken stock
1 can low-sodium cream of chicken soup
2 cups cooked wild rice (may use canned)
1 pound white and dark turkey meat, cut in bite-sized pieces
2 tablespoons dried sage
salt and pepper to taste

Saute zucchini in olive oil, on medium, until lightly browned. Set aside. Saute onion and celery in olive oil and large pan. Maintaining medium-high heat, add stock, soup, rice, turkey, zucchini and seasonings. Bring to a boil and then let simmer for minimum of 25-30 minutes. To thicken, simmer uncovered for some or all of the cooking time.

Beluga Kisses in San Antonio

When belluga whales leave the performance pool at San Antonio's Sea World for their calm open-air tanks, they sometimes kiss visitors. A photograph of my recent kiss on the cheek sits beside my desk.

But this Sea World is about more than mesmerizing performances by and interactions with massive sea creatures - the kiss was only one surprise. Despite the fact that Sea World in Orlando and San Diego lie closer to coastline, the San Antonio facility is actually larger than the other two combined. With 250 developed acres and 200 'cushion' acres nearby, this park also features the only roller coasters located in any Sea World facility.

Another surprise? Water may be Sea World San Antonio's lifeblood, but conservation efforts saved upwards of 20 million gallons during 2007. Animal 'conservation' is also a focus here - the facility houses one of only a few Manatee Rescue operations in the United States, where rescued and rehabilitated creatures thrive as they entertain guests.

Clearly, there's more to this beloved tourist attraction than meets the eye.

Fish Feast in 'the Door'

In Door County, Wisconsin, the whitefish has achieved nearly a cult status as the centerpiece of this area's 'fish boils;' and fish boils themselves have become centerpieces of many summer tourist experiences here. Scandinavian settlers began the tradition more than 100 years ago.

At Wagon Trail Resort, Restaurant and Conference Center, several dozen members of a family reunion party watched as a young man, wearing thick gloves and a long black apron, stoked the smoldering fire beneath an enormous cast iron cauldron. A hefty dose of kerosene turned the tame flame into a raging inferno, before staff quickly extinguished it and then served dinner.

Behind the White Gull Inn, dozens of would-be diners watched a similar scene in the early evening, where roaring flames cast ghostly shadows across the small courtyard. Within minutes after the fire died down, kitchen staff began preparing plates full of boiled fish and potatoes, and placed fresh bread and coleslaw on long tables. As they cleared our plates, fresh cherry pie arrived, capping off a memorable feast.

Savory Offerings

Many years ago I cooked for a small, nonprofit restaurant. The antique school building where it operated had been converted into a community center that primarily served the surrounding low-income, largely Hispanic neighborhood. Each morning, I shared the massive basement kitchen with Caroline, who cooked meals for the building's nonprofit childcare center.

One morning, as Caroline and I chatted over cut vegetables and freshly baked desserts, the building's quiet, elderly janitor, Eduardo, shyly presented us with still-warm, foil-wrapped burritos from his own kitchen. Every morsel of the handmade tortilla filled with savory shredded pork and small roasted potato chunks melted in my mouth. It was the first of many offerings from Eduardo, each one delivered quietly, and accepted with our heartfelt 'gracias.'

After this season's first cold spell, several days ago, I remembered Eduardo's food and decided to re-create the flavors. Here's my version of:

Eduardo's Burritos
makes 4-5 burritos

one large potato, skin on, cut in bite-size pieces
2 tablespoons butter
one small onion, sliced thin
1/2 teaspoon coarse salt
1/4 teaspoon coarse black pepper
1 pound Mexican ground chorizo*

4-5, 6-inch flour tortillas

Melt butter over medium-high heat. Add potatoes and onion slices and season with salt and pepper. Cook for 20-25 minutes until onions are translucent and potatoes are well-browned. Remove from pan and set aside.

Remove chorizo from plastic casing and cook on low for approximately 15 minutes, until meat turns dark red. Set aside.

Warm one tortilla at a time in a dry frying pan over medium heat, 2 minutes on each side, until pliable. Wrap warmed tortillas in a tea towel until ready to use. Lie one tortilla flat on a plate, cover with 1/3 cup potato mixture and then 1/4 cup chorizo. Fold base of tortilla inwards and then roll tortilla tightly over mixture. Enjoy!

Variations: Use shredded pork or eggs instead of chorizo. You also may add stewed/drained tomatoes.

*Chorizo is now available in many grocery stores as well as in Mexican markets

Wisconsin Cherry Country

Named one of the nation's 10 best vacation destinations, by Money Magazine, Door County, Wisconsin is a vacationers' paradise. If you also love cherries, then this is definitely your kind of place. From brilliant crimson to black-red, you'll find cherries on food and beverage menus throughout 'the Door.' Located between Lake Michigan and Green Bay, the county can produce up to 13 million pounds of cherries by mid-summer.

That's enough fruit for more than two-dozen pies from each and every fruit-bearing tree on the peninsula and adjacent islands. But inside pies isn't the only place you'll find cherries in Door County. At the Savory Spoon Cooking School, chef/owner Janice Thomas may pair pork loin with fresh cherry sauce or combine wine-soaked dried cherries with roasted apples, pecans and Wisconsin Blue cheese, in a dynamite salad.

Across the watery expanse known as Death's Door, chef and co-proprietor, Leah Caplan, may whip up a light-as-air crepe filled with creamy local goat cheese and topped with a fresh cherry sauce at The Washington Hotel, Restaurant & Culinary School. Or you can sip freshly pressed cherry juice and wine at Orchard Country Winery. Scrumptious doesn't do Door County cherries justice.

Kansas City Rising

Sometimes it's good to view your hometown through fresh eyes. Such was the case when I attended a national conference in my own backyard of Kansas City, Missouri. The conference drew travel writers from across the nation, many of whom had never visited the metropolitan area. Over and over again they mentioned their surprise at the vibrant new downtown entertainment venues, great dining, gorgeous art museums, lush green landscape, and welcoming people.

My greatest surprise occurred when I opened the curtains of my 27th-floor, Crown Center hotel room, to find the skyline emerging from dense early-morning fog. It was almost a visual image of Kansas City rising from the past to an exciting present and future, as a world-class tourist destination.

Cinnamon Oatmeal Raisin Cookies

For many years, most cookies I made were too hard and sometimes they even burned. Then I learned to stop baking them when only the edges had turned light brown and they were still soft on the pan. After that, I began experimenting with existing recipes. One cinnamon-flavored family favorite was called 'Vanishing Oatmeal Raisin Cookies' and appeared under the top of Quaker Oats boxes.

But I always seem to tinker with recipes, so I've made loads of adjustments with this one too. The result is less sugary than the original, with butter and oil standing in for margarine, and more fruit and fiber. See what you think about:

Cinnamon Oatmeal Raisin Cookies
makes 5-6 dozen 3-inch cookies

1 stick of butter, softened
1/2 cup of vegetable oil *
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup whole wheat pastry flour
1/2 cup ground walnuts
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
2 cups uncooked oatmeal, quick or old-fashioned
1 1/2 cups raisins

Heat oven to 350 degrees Farenheit. Combine flour, walnuts, baking soda, cinnamon, and salt and mix well; set aside. Beat together butter, oil, and sugars until creamy. Add eggs and vanilla and beat well. Add dry ingredients and combine. Stir in oats and raisins. Drop by rounded tablespoonfuls onto un-greased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1-2 minutes and then remove from pan to wire rack or a countertop covered with foil.

*using olive oil adds fruitiness to the recipe