The post Whether Traveling Or Staying Home—Kavey Eats Provides Comfort Food appeared first on thedancingcucumber.com.
]]>“I’ve been traveling for almost half a century,” she shared in an interview with Travel Awaits. “My first trip was when I was just a few months old, and I grew up in a travel-loving family,” she further recalled. According to Favelle, learning to love travel was as much a part of her education as learning to walk, read, and write.
It's so lovely to see the restaurant buzzing with customers, doing their thing again and rocking it! Every single dish was wonderful, we each had different favourites. But I think we all enjoyed everything. Swipe 
to see everything we ate! But with passion for travel came a hunger for more—quite literally. And so, as time passed, her travels became focused around local cuisines.
Favelle’s blog—aptly named Kavey Eats—has become a place where she can share her tips and tricks. With content ranging from food to travel (and anything in between), her posts include reviews, recipes, and travel recommendations.
It's quick and really, really tasty! We had tried their rose harissa before but only came across the apricot harissa at last year's @afoodfestival, and it's become a store cupboard essential! Together with her husband Pete, the many countries the two have visited include Argentina, Botswana, the Falkland Islands, and even Antarctica.
First image is of course, their delicious scotch egg with triple mustard. Swipe 
This story is all too common these days, and utterly abhorrent – I'm seeing so many restaurants sharing incidents like this, day in day out. If selfish arseholes continue to do this, they will bring an industry already struggling to recover from lockdown to its knees and lower – more businesses are going under every week. When it comes to theatre, sports events, music gigs and so much more, we pay upfront and know that if we fail to turn up, that's it, we have forfeited the money. I truly think it's time for more restaurants to implement a deposit system. Yes, there may be a subset of customers who kick off about it or decide not to book, but it will become the norm if the majority of restaurants do it. 
What are your thoughts on no show / last minute cancellations and paying a deposit when you book a table? #eatindiewales #eatlocal #supportlocal #supportsmallbusiness #restaurantlife #eatthis #yolkporn #foodblogger #foodiegram #inmybelly #fbc20uk #inspiremyinstagram @w_i_r_c“We love independent travel focused on culture and food,” stressed Favelle. “That’s echoed in my blog content, where I publish detail-rich articles with a strong focus on seeking out the best life experiences. I love to write about culture, cuisine and history as well as what to see, what to do, and where to stay.”
The restaurant are operating a well run covid-19 approach, with a one way system through the restaurant, use of hand sanitiser on entering, and all customers who choose to be seated inside (rather than out) asked to provide details for a track and trace register. But with the recent pandemic, her posts are now focused on home-life, with relevant recommendations and recipes.
“The idea of travel takes on a whole new meaning in the world of COVID-19,” wrote Favelle in a recent post. “Now, the idea of just travelling across London to see my sister, or go to a restaurant, sounds wildly exciting; I wait in anticipation for that day. Small things that I took for granted, which I cannot do at the moment, remind me how much we need the sense of adventure and discovery that ‘travel’ gives us—and the anticipation of those things! In the routine of your own space it is hard to find those moments.”
Her blog and accompanying Instagram page will provide you with some comfort food in the meanwhile.
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]]>When traveling, food doesn’t just provide us substance—it gives us a sense of meaning, and connects us to local cultures and mythologies.
“One of the ways we learn about a place is through food, so that is a large focus when we travel,” explain the Rudds on their website. “But we also enjoy getting to know the culture, so we will share what we learn—real food, real people, and real travel stories.”
Describing themselves as avid travelers who enjoy slow travel, their well-planned vacations have an added educational value—which they hope to pass onto their readers. Slow traveling also means that they get to study local cuisines in-depth, which makes their website a helpful resource when visiting a place for the first time.
“You are encouraged to approach it as you own virtual vacation,” write the Rudds. “Learn about the place, the culture, the people, the food. Think whether it is a place you might want to visit and what would be involved. Cook along with us at home, all the recipes for the month will be the same cuisine—but a mix of breakfast, lunch, dinner, desserts, and salads. Enough so that you can find something to try.”
Recent guides include Greece, the Greek Islands and Cyprus, which provides readers with classic Greek recipes such as slow-cooked leg of lamb and easy Greek rice pudding on the stovetop. Just scrolling through their website, makes our mouths water. Visit their website for more info.
You can find all about visiting Greece and lots of Greek Recipes on Compass & Fork—>>> Link in Bio, look under destinations, Greece #compassandfork #cntravelereats #realsimple #food4thought #todayfood #hautecuisines #mycommontable #foodwinewomen #tastemade #storyofmytable #makeitdelicious #buzzfeedtasty #show_me_your_food #forkfeed #epicurious #thekitchen #foods4thought #noBSfood #foodtravel #travelfood #beautifulfood #foodintheair #tastespotting #nytfood #top_food_of_instagram #beautifulcuisines #thrilllist #cuisine_captures #thedailybite #compassandforkThe post Explore Foreign Cuisines with “Compass & Fork” appeared first on thedancingcucumber.com.
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Janine ThomasFood and travel blogger Janine Thomas understands the importance of a good meal when traveling abroad. “I am not sure which I love more—food or travelling,” she writes on her website. “When you put them together it is a marriage made in heaven.”
Her blog includes city guides, travel tips, and resources dictated by her many food experiences. Those include guides to Middle Eastern Spices and 15 Dishes You Have to Try when visiting France.
One country that Thomas admires in particular for its tasty cuisine is Vietnam. “There are still French influences to be found like in the classics like Bánh mì, which is a crispy baguette filled with delicious pate, roasted meat and crunchy fresh salad,” she explained in an interview with Travel Awaits. “Each bite is heavenly. Another favorite is Vietnamese spring rolls, with a lattice like rice paper wrapper, deep fried to puff up, surrounding a taste explosion inside. Yum!”
And while we might not board a plane for some time now, Thomas’ blog and Instagram page provide resources for our travels to come. In the meanwhile, you might find us cooking up something good in the kitchen…
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]]>Since she’s currently traveling in Spain, the days can get pretty hot. Instead of opening a bottle of juice, Monica makes her own delicious and zero-waste drinks. This orange one sounds so refreshing!
One of the biggest keys to maintaining a zero-waste lifestyle is by always being prepared. Monica talks a lot about not buying food in plastic containers like berries and using reusable produce bags to cut down on plastic.
Another way to cut down on waste is by bringing food with you when you travel, or even just going out for the day! Monica talks a lot about bringing reusable utensils when she goes out so just in case she wants to eat a takeaway, she doesn’t have to rely on plastic utensils. Also glass jars make adorable and perfect containers!
I'm trying to cook more this week to save money and eat healthier (because too many patatas & baguettes), and I wanted to show you guys what I'm using. I brought a few bulk goods from Barcelona and stocked up on veggies yesterday when we arrived in Sitges. The conventional store was filled with plastic wrapped veggies, but it was as easy as choosing the ones that didn't come with plastic. While I'm traveling or on vacation I try to be more flexible and forgiving of myself when the ocasional trash happens, but I definitely don't stop trying 
#foracleanworld #zerowaste #plasticfree #sinplastico Compras Catalanas sin plástico! 
. What are your favorite zero waste to go lunches? #zerowaste #plasticfree #vegan El reducir no tiene que ser ni difícil ni caro. Hoy tomamos el autobús hacia Alcañiz donde por fin pude obtener mi Documento Nacional de Identificación! En la mañana antes de salir guardé las sobras de ayer en el frasco, tomé mis cubiertos, y así lista para salir con todo y almuerzo. Al hacer esto ahorramos dinero y la lata de encontrar donde comer, prevenimos que se desperdicie la comida, y comemos saludable. Y qué tal las lentejas, eh? No serán bonitas pero qué tal de proteína y hierro!
Week after week we reduce our packaging and food waste by: 1. Bringing reusable bags to the store or simply buying fruits and veggies without a bag. This way we save hundreds of plastic bags every year! 2. Choosing fruits and veggies that aren’t packaged in plastic. This means I sometimes don’t buy mushrooms or blueberries, but that’s okay! It’s worth the wait. 3. Choosing small neighborhood stores over chain supermarkets. These smaller stores are nicer about customers using reusable bags, they’re less likely to throw out ugly produce, and you’re supporting a small, local business. 4. Buying only what I need and only when I need it. We hardly ever waste produce this way. Worldwide we waste over 30% of our edible food! We can all help by reducing or eliminating this waste at home. How do you reduce your waste!? 
I’ve got something better! This cold orangey drink left me feeling so refreshed, and the best part is there was no plastic bottle, tetra pack, or can. No refined sugars nor food coloring. Just water and a compostable orange peel. Also, living in this van makes me extra appreciative of some luxuries I’ve taken for granted in the past, like cold drinks! There’s not too much room in our solar powered fridge or freezer, so to get an ice cold drink I fill a jar with water, put it in the freezer until it starts to freeze, but not entirely. I then squeezed half a juicy Spanish orange, popped in my reusable straw, and enjoyed! The post @girlforacleanworld is Your Ultimate Eco Friendly Food Goals appeared first on thedancingcucumber.com.
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