Month: June 2015

How To Pack Lightly

Published by Kathy Hunt

Food fans, hold onto your forks and knives. This week I’m switching gears to discuss another passion of mine, travel. Because I enjoy traveling so much more without the burden of a huge, heavy suitcase or backpack to lug around the globe — and because a friend recently mentioned that she needed to learn how to pack lightly — I thought that I’d impart a few packing tips. So, for all those wondering how to manage three weeks or just three days with only a small carry-on bag … WHAT’S IN MY CARRY-ON FOR 1 to 3 WEEKS OF TRAVEL: *Ziploc bag with TSA-approved size (3-ounce) containers of conditioner, deodorant and sunscreen. Although I love my brand of shampoo, I figure that hotel shampoo is fine when combined with my usual conditioner. The Ziploc bag also contains Ibuprofen, a sheet of Benadryl (great for allergies, restless nights and allergic reactions), a few tablets of Immodium (the victim of food poisoning’s friend), loose Band-Aids, small hair brush, toothbrush, toothpaste, facial soap and tweezers. What the bag …

Pickle That Herring!

Published by Kathy Hunt

Over the years of cooking, eating and writing about seafood I’ve developed a fascination with herring. Rich in flavor and high in omega-3 fatty acids, this ancient creature has sustained mankind for thousands of years. Small but mighty, it has been the foundation of such major cities as Amsterdam and also the root of such battles as the Anglo-Dutch Wars. Yet, in America most people don’t give this silvery fish a second glance. However, if you’re in Denmark, where I recently spent the past few weeks, you’ll get to know herring quite well.   It’s been said that the Danes have more pickling cures for herring than they do days of the year. I can believe this for, during three trips that I’ve made to Denmark, I’ve sampled at least two dozen types of tart and velvety pickled herring. Curried herring. Herring with dill and capers. Herring in cream sauce. Herring marinated in wine. Herring marinated in sherry. The list goes on and on. With so much pickled herring being commercially produced, people tend to …