Jazz, Paint, and Love in the Desert

While I have been to Palm Springs many times, he has not. So what better way to celebrate his belated (ok, reallly belated) birthday than a CA get-away to Palm Springs. And it wasn't just a swanky hotel...oh no! We did this trip "Andy-Style".....staying at the La Quinta Resort and Spa, VIP Table front and center for the “Grooves in the Grove” jazz series featuring Rick Braun! We had a dinner tasting with Chef Michael Vaugn too! The dinner tasting consisted of Buffalo chicken lollipops, deep fried devil eggs, fried tomato soup, hanger steak with tater tots, and a TV Dinner. (Yes!) And for dessert, Chef made us Captain Crunch ice cream. Then for breakfast the next morning we started off with a Bloody Mary—made with bacon infused vodka! Then a pizza was delivered to our table—a green eggs and ham pizza. How fun! Def the most unique tasting I've had:)The next day it was over to Miramonte Resort & Spa for the Pittura Festa. In an open-air cabana you paint your partner with natural colored clays that have natural healing powers. At the end, you both look like warrior indians---but, hey, it's fun and very intimate.

On the Red Carpet with Michael C. Hall

For the third year now I have had the opportunity to be on the Red Carpet for the Newport Beach Film Festival. This year's opening film, EAST FIFTH BLISS, directed and produced by Michael Knowles (who I interviewed), starred Peter Fonda and Michael C. Hall. While at the festival, I called the Balboa Bay Club & Resort home. It's an amazing property right on the water in Newport Beach. A few films I saw that are of note include: FORT MCCOY, SILVER TONGUES, and NIGHT CLUB.

The Racing Chef

For the third year now I have been down in the pits at this world-famous race! This year was no exception as I rubbed shoulders with Danica and Dario, and even chatted up racing legend Bobby Rahal, who was in the pits helping his son, Graham. Then I got up close up with the Grand Marshall for this year’s event—Chef Gordon Ramsey! I had the opportunity to attended Chef’s press conference and got some inside scoop on Hell’s Kitchen and also a food few tips from Chef Gordon. Now when I'm in the Dining Room of Hell's Kitchen on May 31 for the taping of Episode 4, Season 10--I'll be prepared!

Beauty in Death (Valley)

While I am loving my hobby of photography, I'm always looking for fun, interesting ways to learn more and take better pictures. On March 2, I embarked on a 5-day workshop in Death Valley, CA that was like "Photography Boot Camp." We were up at 5am to shoot sunrise, and stayed up well past 2am to shoot star trails. This workshop was lead by Scotty Stullberg and Jennifer Wu. If you ever have a chance to take any of their classes--do! They are educational and so much fun. (Just don't plan to get any sleep.)

It was challenging and tiring, and made me cranky (and there was limited cell phone access--so enough said there!) But I learned so much on the trip, took some amazing photographs, and walked away a better photographer! I learned how to light paint, and shoot star trails!

Located near the border of California and Nevada, Death Valley is filled with breath-taking scenery and unique geological formations. With miles of pristine sand dunes, colorful rocks and canyons, and evaporated salt fields, Death Valley is a pretty trippy place!

I want chocolate!

Happy December 1st. I haven’t had chocolate since I left ZRH. (The chocolate cake at Riad Fes doesn’t count). Good thing I am in the country of chocolate! There is a Migros (super market--competitor of my beloved Coop) in ZRH. Apparently, it stays open to 11pm (most grocery stores close at 8pm in CH) and the locals love to come to the airport to do their late night grocery shopping. I love that there is a grocery store in the airport. It’s so convenient! I’ll take 20 CHF worth of chocolate, please! And two Nivea cremes!

Glow wine

Welcome to ZRH were the temperature is a mild -2 (C). Off to the Christmas Market! I’ve been hearing about this “glow”wine” for some time now and I’m excited to try it. The Gluehwein is red, sweet, with spices. I don’t like it. Too sweet for me. And for my last night in ZRH, it’s off to Old Town Zurich to Zueghauskeller. (The house where they store the ammunition) The restaurant is super cool, and as Anja so nicely put it, it’s kinnda like a “bab” to the old town. HA! I think I will forever use that word...”Bab, bab, bab, bab.....”

Airport Security--Moroccan Style

Last day of November. Last day in Morocco. I feel like I spent the entire morning at RAK. We were told you arrive two hours before our flight--I’m glad we did. The flight was supposed to leave at 12:55pm....at 1:35pm we actually boarded the flight. At 2:45pm, we took off. Good things the wind was in our favor. Charter flights. 

Americans think that the airport security pat downs in US airports are a bad...well, they should come to Morocco. At RAK they actually have separate security lines for men and women. And they really pat you down. I mean really. It was more like a full body massage.