Sunday Stories for February 8th, 2015

I’ve got some big travel plans perking right now and have been spending a lot of time crunching dates and cities, flights and connections, and the myriad details of things coming together. I’m enjoying some time here at home this month, but it’s going to a crazy lot of travel in March, April, and May.

Seattle, Washington

Here are some stories that caught my eye this past week:

Palladian — A New Kimpton Hotel in Seattle

Between Downtown and Belltown, Kimpton Hotels opens Palladian, it’s fourth Seattle property. Note to self, go check it out!

With a nod to the past through vintage elements (the building dates back to 1910), embracing the present (the amenities are truly luxe), and a touch of hipster (like whimsical, pop-icon art pillows of Dave Grohl, David Bowie, Tom Selleck, and the like), the Palladian treats guests to the best in boutique design.

Read original article here: Palladian — A New Kimpton Hotel in Seattle

Yes, I’ve been up to something.

My friend Jessica has published a book about one of my favorite topics – Italy. And in this case, more specifically, Italian Trains. If you’re planning a trip to Italy, you’ll want to pick up this book (available through Amazon) and keep it handy.

Italy Explained: Italian Trains” hit Amazon’s virtual shelves this week – FINALLY – and I couldn’t be happier.

Bacon-Wrapped, Stout-Battered Onion Rings Make You a Better Person

Here’s a little slice of heaven – bacon wrapped onion rings. While it may not make me a better person, I’ve saved this away in my recipe file. Just in case.

Regular onion rings are already pretty damn good, but a twirl of crisp bacon and rich stout batter take them past damn good to a version with stronger expletives attached. These are the onion rings from a special dimension where you’re hotter, smarter, and charged significantly lower ATM fees.

Everything You Need to Know About Balsamic Vinegar

Balsamic is a staple in my kitchen, so I enjoyed learning more about it. I’ve got a whole lot more recipes to try with it.

Balsamic vinegar is a reduction of unfermented grape juice (called grape must), which is cooked down and then aged. Traditional balsamic vinegar is thick enough to coat a spoon and has a delicate balance of sweet and sour. Most stores carry at least a handful of balsamic vinegars, some the real deal and others thin, acrid-tasting imitators.

Read original article here: Everything You Need to Know About Balsamic Vinegar

6 Vietnamese Dishes that will make your Mouth Water

I love Vietnamese food, especially a piping hot bowl of pho on a cold winter day. But let’s not forget all these other great choices.

Traditional Vietnamese cooking is a complex balance of five different tastes (bitter, sour, spicy, salty, and sweet) that are put together for a delicious finish. The main foci of this particular cuisine are food freshness, ingredient balance, and lovely presentations.

Mary Jo Manzanares is a traveler, travel blogger, and podcaster. In addition to her blog, Traveling with MJ, she hosts the Where Else to Go podcast, and is the founder and the editor-in-chief of The Traveler’s Way, an online travel magazine. Her travel ethos is value luxury - luxury for real people - and her goal is to help travelers know when to splurge and when to save. Mary Jo has been a speaker at various industry events around the world. When she’s not traveling, Mary Jo likes lingering over a cup of coffee, wandering in a museum, sipping wine at a cafe, and sharing it all with friends and readers. Her most recent travels were to Stockholm, a Baltic cruise, and Universal Orlando Resort.

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