9 of the 12 Top Beaches in the U.S. …And the Winner is…..

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Florida 

According to Tripadvisor’s 2017 Traveler’s Choice survey, Florida captures 1st place for the best beaches in the United States, including Hawaii.  Florida now has nine beaches on the top twelve list. That’s really good news for Florida.  Unfortunately, the good news will bring bad news to the existing residents,  bringing  more seasonal travelers, tourists and new residents which will undoubtedly compound the local traffic congestion. I say, “Urgh!!”

Siesta Key Beach in Sarasota reclaimed the 1st place title from Clearwater Beach, which came in 4th this year, while St. Pete Beach jumped to 3rd place from the previous year’s rankings.

The top Florida beaches are well known for their sugar like white sand and beautiful clear aqua colored waters.

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Photo:   Martin Allred, Nationwide Photographers   Siesta Key Beach in Sarasota, FL

“Pristine beach that never seems to end. Photographer’s dream. A place in the sun that warrants returning again and again.”

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Location: St. Pete Beach at Caddy’s Restaurant on the Beach 

Photo: Martin Allred,  Nationwide Photographers    

See all the winners

https://www.tripadvisor.com/TravelersChoice-Beaches-cTop-g191

Contributed by: Martin Allred

http://www.floridaography.com

 

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The Not So Friendly Skies “Know Your Airline Passenger Rights”

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I travel frequently and know the basic rules the airlines impose when it comes to getting bumped. However, flights are over-sold on a regular basis and airline employees are trained to offer the lowest compensation possible at first to get passengers to give up their seats. They usually raise offers as more seats are needed to get their higher level travelers confirmed seats. For instance Lori Begley Bloom, a  travel  writer cashed her Delta seats in this week for whopping $11,000.  She wrote an article that just appeared in Forbes Magazine this week.  Click here to read more: https://www.forbes.com/sites/laurabegleybloom/2017/04/09/why-delta-air-lines-paid-me-11000-not-to-fly-to-florida-this-weekend/#148efbf04de1

The skies haven’t been so friendly with United Airlines lately after the news broke about the airline forcibly removing a passenger with a confirmed seat on one of their flights this past Sunday.

The major news networks aired numerous videos  of a man being assaulted by airline security while sitting in his assigned seat.  The videos have since went viral on social media sites and drawing hundreds of millions of views around the world.  Millions of travelers have become outraged!  The videos show a man of asian decent being dragged off the plane while screaming and bleeding because he didn’t want to give up his seat for the $800.00 compensation offered by United.

My first question: “Why didn’t the airlines up the ante and offer more compensation? Why didn’t the airline supervisor on duty override the computer generated pick and ask the other passengers to give up their seats. Surely if they had upped the ante to $1300 instead of $800 someone would have volunteered.”

Think for a moment, the whole incident could have been avoided possibly for a mere $1300.  As a result China is now calling for a national boycott. Apparently, China has the second largest aviation market in the world and United claims that it “operates more nonstop US-China flights, and to more cities in China, than any other airline.” Wow!  that could be a huge blow financially. Note: United Airlines stock lost over half billion dollars this week as a result of the incident.

I just don’t get it. Who makes the decision to have an airline passenger forcibly removed from a confirmed seat anyway? Apparently, it’s all done by a random computer pick.

At times the airlines show little regard for their passengers when the human element is removed and operations are dictated by computer reliant dimwits that show no signs of human compassion whatsoever?

What do the rules actually say if someone is bumped from their seat by an airline?

According to the American Society of Travel Agents (ASTA) the following rules may apply. (Although on smaller aircraft the rules differ slightly not in favor of the passenger.)

Know your rights for involuntary bumping

  • If you are bumped involuntarily and the airline arranges substitute transportation that is scheduled to get you to your final destination (including later connections) within one hour of your original scheduled arrival time, there is no compensation.
  • If the airline arranges substitute transportation that is scheduled to arrive at your destination between one and two hours after your original arrival time (between one and four hours on international flights), the airline must pay you an amount equal to 200% of your one-way fare to your final destination that day, with a $650 maximum.
  • If the substitute transportation is scheduled to get you to your destination more than two hours later (four hours internationally), or if the airline does not make any substitute travel arrangements for you, the compensation doubles (400% of your one-way fare, $1300 maximum).
  • If your ticket does not show a fare (for example, a frequent-flyer award ticket or a ticket issued by a consolidator), your denied boarding compensation is based on the lowest cash, check or credit card payment charged for a ticket in the same class of service (e.g., coach, first class) on that flight.

Click this link to read more on the subject of being bumped on an airline.  http://www.travelsense.org/Consumer/consumerdetail.cfm?ItemNumber=13894

The DOT Aviation Consumer Protection Division provides a more detailed explanation of consumer rights in the publication https://www.transportation.gov/airconsumer/fly-rights

Contributed by: Martin Allred     http://www.Floridaography.com

Interesting, after I posted this article yesterday I read about another incident with United Airlines today..read here.

A passenger seated on another United flight this week was threatened with handcuffs to give up his seat.. read more about his story here. http://www.latimes.com/business/lazarus/la-fi-lazarus-united-low-priority-passenger-20170412-story,amp.html

Just for fun, I couldn’t resist the logo below…

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The Botanist Cocktail

The most awesome Gin Cocktail ever!!! 🙂  
1.5 oz of The Botanist Islay Gin (yummy)
2.5 oz of Fever-Tree Elderflower Tonic
Spash of Royal Rose Lavender-Lemon Syrup
Stir ingredients in a martini shaker …
Garnish: a sprig of fresh thyme, a thin slice of lemon and three whole juniper berries.
Serve in a stemless wine glass for the optimum bouquet of freshness on the nose.

I enjoyed  this cocktail right after I photographed it…It was truly awesome!

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Contributed by: Martin Allred, http://www.floridaography.com                photo: Martin Allred

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Wine Road “Russian River” Sonoma County

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Reblog                               (Gary Farrell’s Wine Cellar)

Wine has been around for thousands of years, and is closely entwined with the history of civilization, religion, cuisine and agriculture. Some archaeological evidence even suggests that the earliest known wine production may have occurred around 7000 BCE. Wine has become such a major part of our society that some people actually pick food to compliment a wine instead of vice versa. We incorporate it into many of our food recipes, and perhaps, no other cuisine in the world benefits from wine as much as French food. As a matter of fact,  French wines are actually meant to be consumed with a meal. With that said, food and wine parings have become so popular now that many local restaurants host private wine dinners teaching us which type of wine to drink with certain types of cuisine.  I say, “Hurray” for that trend!

Certainly one of my favorite pleasures is enjoying a really good glass of vino. I like distilled spirits and beer beverages too. But, I just adore a great glass of wine. In my opinion good vino is so straightforward and easy to drink, and it seems to pair well with most cuisines leaving it the obvious choice as my go-to favorite beverage. Wine undoubtedly adds a factor regarding sophistication to drinking on the whole. Additionally, a glass of decent vino will help make a mediocre meal more palatable and you genuinely never hear anyone’s express their opinion on the size of one’s wine tummy.

If you are interested in learning about wines or want to expand your palette on the many varieties, a trip to “Wine Road” in California may be the idea place to jump-start that quest.

California produces more wine than any other state or country in the Americas, and ranks 4th overall in total wine production in the world, following France, Italy and Spain. In my opinion, the California vintages can stand up and hold their ground to some of the most sought after and overly expensive French wines too. Thus, the “Paris Tasting”

I normally leap towards the first opportunity to experience  a wine tasting, especially when I can sample some primo vino.  However, most local wine tastings are held as fund raisers and the wines showcased usually aren’t very high quality. That wasn’t the case on a past business trip to San Francisco. That opportunity gave me a chance to experience the Wine Road region and experience some really delicious vino.

Wine Road, as it’s referred is not really a road, but a large region that has many great wineries located along Highway 101, just north of San Francisco in the north central part of Sonoma County, California. The Wine Road region produces some of the finest Pinot Noir, Chardonnay, Zin and Rosé wines available.

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“Wine Road, as it’s referred is not really a road, but a large region that has many great wineries”

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Costa Rica Lower East Coast… Cahuita, Puerto Viejo de Talamanca, Limon Provinceon

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A reblog from April 2, 2013 on Location

Tap.. tappity.. tap..tap.. its 4am and for the last three days the sound of the raindrops continues to play a steady drumbeat hitting  the metal rooftop of the adjoining room. The intense climactic down-pours are very sporadic and carry the sound similar to a drum symphony during a finale. It looks as though the wet or (green) season has started early this year in Puerto Viejo.

The town of Puerto Viejo, meaning “old port” is on the southern Caribbean coast of Costa Rica approximately 10 miles from the country of Panama, just south of the city of Limon and should not be confused with Puerto Viejo Sarapiqui, a small town located in the north mid-part of the country. Puerto Viejo is a popular tourist destination known for it’s clean blue waters, beaches, surfing, green foliage and alternative life styles.  The beaches and waters are less than optimal near the shore in the rainy season due to the mud run-off from the tropical rains, however, surfing is still considered fantastic with the ever-present warm Caribbean winds propelling plenty of wave action.  Puerto Viejo is home to “Salsa Brava” the most popular surfing area in Costa Rica.  An area not recommended for beginning surfers due to the deep hollow waves that could reach mountainous heights and pound a surfer into the long shadow reef beneath.  Salsa Brava is renowned for claiming many broken bones and surfboards over the years. Many experienced surfers call this area suicidal.

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Numerous indigenous communities inhabit the Caribbean Coast including the Cocles, Bribrís, Talamanca and Cabécar, as well as a large Afro-Caribbean population. Small roadside bars and restaurants flank the road and offer delightful savory Caribbean-Creole infused Cuisine.  The laid-back reggae music and cannabis supporting life-style seems to be the norm for the area.

“Small roadside bars and restaurants flank the road and offing delightful savory Caribbean Infused Cuisine.

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The small beach towns of Cahuita and Puerto Viejo can be quite intimidating to tourists. Many of the locals are extremely poor and live in dire conditions.  Metal security fences and bars cover the doors and windows of many local resident homes.

DCIM101GOPROTheft runs rampant and the local thieves will grab and run with anything of value.  Most of the crime is just petty and tourists are advised to leave all expensive jewelry, large cameras or cell phones in their hotel rooms.  The hotels recommend carrying only what you need. We passed through a couple of police checkpoints on the coastal highway in a heavy agricultural area with the police’s attention focusing on theft of the “Peach Palm” or the “Pejibaye Palm Tree”, a local favorite fruit with the taste and texture similar to a sweet potato.

Pejibaye Fruit

Our hotel, the Banana Azul (Blue Banana) is constructed of light and dark hardwoods throughout with a very inviting open lounge area. Situated between the main highway and the beach, the hotel is surrounded by heavy foliage of tropical plants, trees, and a Koi pond that borders and runs the length of the patio.  The atmosphere is somewhat secluded and filled with the indigenous sounds of the tropics, creating a favorable mood of solitude. You can hear the waves of the Caribbean Sea crashing against the beach about 150 feet or so from the hotel’s patio.

“The atmosphere is somewhat secluded and filled with the indigenous sounds of the tropics, creating a favorable mood of solitude”.

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Our bedroom offers an eclectic décor with the floors covered in beautiful hardwoods, Asian style bamboo ceilings, sliding parlor doors framed in a beautiful dark red mahogany and glass. A colorful hammock hangs in the adjoining room which has a rock garden, accompanied by a huge tub constructed in miniature shades of aqua green tile.  A large grey porcelain shower stall adjacent to the tub completes the extended part of the hotel room.

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The hotel has approximately 16 unique rooms, which includes a small apartment building in the front. Complimentary Wi-Fi is available throughout the hotel and the beach area. Fresh fruit mixed drinks and full bar service is offered along with some pleasing cuisine options in the restaurant. The food is good and moderately priced. Accompanying the regular menu is a chef’s special created every night which was satisfactory.  We love the hotel, staff, décor and location,  it was just as we imagined it to be  and beyond.

A tour operator offering several types of local activities is located near the entrance of the hotel. We chose to visit, “Jaguar” and “Tree of Life”, both wildlife rescue centers.  The Jaguar wildlife center had several types of native monkeys, snakes, birds, butterflies and sloths. The sloth is most common to this part of Costa Rica. We captured the photo below of a “Two Claw Sloth” walking a power-line, a regular occurrence that has contributed to many deaths of the breed.

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Although very rainy in April, the temperature was just perfect for our visit. It seemed the heavier rains came mostly at night and early morning which didn’t affect the daytime activities as much. I enjoyed the relaxation, serenity and the local cuisine of the area.

Contributed by: Martin J. Allred

Reblog from April 2013….

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Sarasota, Florida.. Grouper Paradise!

 

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Sarasota, Florida (Steve with a nice Red Grouper)

We normally hop aboard our boat at Marina Jack on Sarasota Bay. The marina is located in downtown Sarasota only a couple miles from the Gulf of Mexico. Having a boat docked so close to the Gulf of Mexico contributes to lower fuel consumption and shorter travel times back and forth offshore. Once we leave the dock and hit the Gulf Waters we usually have lines in the water in approximately 45 minutes.  The wind plays a major factor in our travel time,  if under 10 knots we can be 25 miles offshore in about 1.5 hours. Although, we could get out slightly faster but choose a lower prop RPM to help conserve fuel.

Having a fellow boat club member and good fishing buddy  (Steve) who lives nearby is another advantage.  We normally ride together and split the cost of the boat, fuel, tips, ect. Steve stocks bait which he purchases in bulk  at a discount and stores in his outdoor freezer.  Octopus, Squid, and Red Herring  seem to work pretty well with us. Although, I like the squid because its seems to last longer .

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We choose to go offshore  in the middle of the week because there’s less water traffic and more boats available. Also, it frees up the weekend giving you more time to do things with your lady.

We had another great day on the water last week catching three limits of Red Grouper, several Porgies and a nice Mangrove Snapper.

Steve is pictured here with his catch of the day (Red Grouper). Yours truly caught some nice ones too.

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I pan seared a couple fillets the next day with a compound butter concoction  of Jalapeno, cilantro, tequila, lime and zest. Served the fillets on top a fresh roasted corn and red pepper risotto. It was awesome!!

Click on the link below for  some other great recipes from the Florida Department of Agriculture and Consumer Services for cooking your catch.

http://www. bountiful.com/Recipes/Seafood/Grouper

Recipe for the Tequila Lime Butter Compound.

  • One stick salted butter at room temperature
  • 2 teaspoons of chopped fresh cilantro
  • 2 teaspoons minced jalapeño or serrano chiles, seeds and membranes removed
  • 1 freshly squeezed lime juice (from a medium lime)
  • lime zest of two limes
  • 2 teaspoons tequila (optional)
  • 1/2 teaspoon freshly ground black pepper
  • a dash of  kosher salt.
    1. Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
    2. Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Season fish fillets with creole seasoning. Sear both sides of  fish in a light coating of olive oil but don’t over cook. Top fillets with butter compound and finish in oven. Place on top of risotto and garnish with a couple pieces of cilantro or lime peel and spoon the pan dripping on the fish.

grouper and risotto

Contributed By: Martin J. Allred    www.floridaography.com

 

 

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Canon Releases Three New Cameras

Canon Releases a Trio of New Cameras: M6 Mirrorless, T7i, and 77D DSLRs|


Canon has managed to sneak in a last-minute surprise for this Valentine’s Day, with the announcement of a trio of cameras and an 18-55mm zoom that will pair perfectly with the new DSLRs. Leading the way is Canon’s latest mirrorless, the EOS M6; a more compact take on the M5 that forgoes the built-in EVF for a smaller, modular design. Alongside the M6 is a pair of APS-C DSLRs—the T7i and 77D—that have been sped up and refined over previous iterations. Finally, the EF-S 18-55mm f/4-5.6 IS STM is a compact, stylish, and versatile zoom that will grant excellent image quality without breaking your back or wallet.

Canon EOS M6 Mirrorless Camera

At its core, the mirrorless M6 delivers image quality and performance similar to the larger M5, due to both sharing a 24.2MP APS-C CMOS sensor with Dual Pixel CMOS AF and the DIGIC 7 Image Processor, enabling sensitivities up to ISO 25600. The differences really come in terms of body design, where the M5 takes an SLR-like approach, and the M6 is a more traditional compact with no EVF. An optional 0.39″ 2.36m-dot OLED EVF-DC2 is available, giving users the option to decide whether it is needed for your particular shooting style. The M6 does step things up from your average camera with its 3.0″ tilting touchscreen, which allows for direct control over your focus and settings by intuitively tapping the screen.

Designed to provide plenty of speed, the M6 boasts a maximum continuous shooting rate of 7 fps, or up to 9 fps with AF lock. The body also sports five different dials for direct, tactile control over your settings. Along with all of this, the M6 supports 5-axis Combination IS with compatible lenses, as well as the ability to record Full HD video at up to 60p and accept external mics via a 3.5mm input jack. Additionally, it has built-in Wi-Fi, NFC, and Bluetooth for transferring files to a smartphone, along with remote-control functions. This mirrorless camera will be available in black or silver, as well as in kits with a 15-45mm lens or with a 18-150mm lens.

Canon EOS 77D

Part of a brand-new series, though spiritually replacing the T6s, is the EOS 77D, a compact and lightweight DSLR with some notable high-end features. Beyond using the latest 24.2MP APS-C CMOS sensor with Dual Pixel CMOS AF and the DIGIC 7 Image Processor, the 77D uses a 45-point all cross-type AF system that ensures accuracy and speed with a variety of different subjects in various shooting conditions, including a top shooting speed of 6 fps. This model also features a top LCD screen that provides quick access to your essential shooting settings without needing to look at the screen or through the viewfinder, something extremely useful when shooting from the hip or when using a tripod.

Designed for advanced users who require many physical controls, the 77D features a rear control dial that can be locked to avoid accidental changes. It also has a vari-angle 3.0″ touchscreen LCD that provides intuitive and direct control over AF and image review. Full HD video recording has some nice capabilities, as well, including Movie Electronic IS, HDR Movie, and Time-Lapse Movie modes along with a 3.5mm mic jack. And, much like the M6, the 77D incorporates Wi-Fi, NFC, and Bluetooth. This camera will be available as a body only or as a kit with an 18-55mm lens or with an 18-135mm lens.

Canon EOS Rebel T7i

Sitting just below the 77D is the EOS Rebel T7i, which continues the legacy of the extremely popular and capable Rebel line. It sports many similarities to the 77D, including using the same sensor, processor, and AF systems. It can also reach 6 fps in continuous shooting and has a vari-angle 3.0″ touchscreen LCD, as well as Full HD video, a mic jack, and many of the same modes and features. Where the T7i separates itself is with a lighter, pared-down body that eliminates the top LCD and rear control dial. There are even modes and settings designed for those looking to learn photography or boost their picture-taking capabilities, including a Feature Assistant and Creative Filters for both sills and video. And, just like the previous models, it will have Wi-Fi, NFC, and Bluetooth built-in. The EOS Rebel T7i will be available as a body only or as a kit with an 18-55mm lens or with an 18-135mm lens.

There are a couple of other items being announced for Canon’s latest DSLRs, including a new redesigned kit EF-S 18-55mm f/4-5.6 IS STM Lens, which is more compact than previous offerings and comes equipped with a lead-screw-type STM AF motor, ensuring fast, silent AF for stills and video. Also, the Image Stabilizer can compensate for up to 4 stops of shutter speed. Also, a new BR-E1 Wireless Remote Control is designed for the two new DSLRs, and takes advantage of their Bluetooth connectivity for controlling the cameras’ basic settings and functions and for triggering the shutter wirelessly. And, it will support the PZ-E1 Power Zoom Adapter when used with the EF-S 18-135mm f/3.5-5.6 IS USM lens, for complete remote control of your camera system.

Reblogged from Canon USA

Contributed by: Martin Allred

http://www.Floridaography.com

 

 

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“Toasted” Best Bagels in Miami, maybe Florida

20170131_083707I’ve been on kinda a personal secret mission while traveling around the state of Florida.  A mission to find a decent bagel. That might sound a little strange coming from a guy that was raised in New Orleans, home to French Bread Po-Boys and Beignets.

Back in the late 80s I developed a strong appreciation to bagels during a short move to Chicago. I remember going to the local Jewel’s grocery store there and buying a handful of sesame seed covered bagels.  I would rush home to toast them and add a hefty helping of cream cheese and jam and pair with a nice cup of dark roast coffee. It was my  morning ritual and I loved it. The sesame bagels brought me back to New Orleans because they reminded me of the toasted sesame seeds one would find on a Po-Boy (French bread) served  in the various restaurants in New Orleans. Although, most of the New Orleans Po-Boy bread doesn’t even have sesame seeds. But, if you ever had a real New Orleans style Roast Beef with the toasted sesame seed Po-Boy bread, your taste buds would jump with delectation and there’s a good chance you may become addicted.

A few years later I landed a big assignment in Manhattan.The assignment turned out to be a very lucrative one and I enjoyed many other trips to the Big Apple as a result. It was there that I discovered the “Everything Bagel” with the works. A place called H&H bagels served up some of the best bagels in New York as they still do. Don’t get me wrong, I still loved the sesame seed bagels, but the “Everything Bagel” just knocked my socks off with flavor. Wow! I was addicted.

Living in New Orleans and then in Colorado for many years I never lost that bagel addiction. However, one might as well forget trying to find a real Chicago or New York style bagel there. Most are just baked and not very good. The bagels there have little or few sesame seeds or anything else, especially on the bottom half.  Some are cake like and some taste just like regular baked bread shaped like a bagel with various toppings.  They just didn’t hold  “Watta”  to a real New York bagel.

I ended up moving to the Tampa-Sarasota area about two years ago from Colorado.  I figured since so many New Yorkers live in Florida there might be a good chance of finding a decent “Everything Bagel” right?  But to my surprise it didn’t happen. I’ve tried several places and just came up disappointed every time.

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Front side of their Everything Bagel

I travel frequently  and the last couple of days I found myself down in Miami on another assignment. Located right next door to my assignment at the Brickell City Centre I noticed a huge number of locals popping in and out of this little bagel shop, so I just had to try the place.  My first impression,  Bingo! Jackpot! My bagel lottery hit!  The aromas, toppings and texture of the fresh bagels were as good as I can remember getting in New York. I was so excited to see and taste a real bagel for a change. I took a couple pictures posted both the front and back of their Everything bagel. Awesome!  Bada bing!

In my opinion, if you’re craving a real bagel packed with the toppings on both sides, you must check out  “Toasted Baglery and Deli” It’s on SW 8th Street in the Financial District.

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Back side of their Everything Bagel

An excerpt from their web site:

The two Egyptian brothers Islam and Khaled moved to the US in 2001 and started working in bakeries throughout New York and New Jersey. Realizing their experience can help them bring their delicious bagels and deli to Miami they opened the exposed-brick-covered Toasted Bagelry & Deli in Brickell where they do things the old way with kosher malt, flour, conditioner, and filtered water producing pristine bagels.

Their web site: http://toastedbagelry.com/

Contributed by: Martin J. Allred

http://www.Floridaography.com

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Tampa, FL

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Photo of Downtown Tampa, Florida. Taken from the W. Platt St. Bridge above The Hillsborough River..Credit: Martin Allred

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Sazerac, The Quintessential Cocktail

Many of us share recipes with friends and family while celebrating the holiday season. One quintessential cocktail recipe that I feel must be shared is the Sazerac Cocktail. It’s a stiff drink with a slight nose aroma of anise. Being originally from New Orleans,  I may be a little partial, but I do enjoy the cocktail often and I personally like it best made with Remy Martin 173820160904_163721 1738 Cognac,  Swiss made Kubler Absinthe and Peychaud Bitters.

The Sazerac is a  local favorite historic cocktail that originated around the mid 1800s in New Orleans.  000005353_cognac-1811-sazerac-de-forge-fils_750Around 1850, Sewell T. Taylor sold his New Orleans bar, The Merchants Exchange Coffee House, to become an importer of spirits, and he began to import a brand of Cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange and changed its name to Sazerac Coffee House. Legend has it that Bird began serving the “Sazerac Cocktail”, made with Sazerac Cognac imported by Taylor, and allegedly with bitters being made by the local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, when around 1870, Thomas Handy became its proprietor. It is around this time that the primary ingredient changed from Cognac to rye whiskey, due to the  phylloxera epidemic in Europe that devastated the vineyards of France.  At some point before his death in 1889, Handy recorded the recipe for the cocktail, which made its first printed appearance in William T. “Cocktail Bill” Boothby’s The World’s Drinks and How to Mix Them (1908), although his recipe calls for Selner Bitters, not Peychaud’s. After absinthe was banned in the US in 1912, it was replaced by various anise-flavored liqueurs, most notably the locally produced Herbsaint, which first appeared in 1934. Some also suggest that with  prohibition in the USA and the rareity of imported liquors may have contributed to Rye replacing the cognac. Rum could have also been substituted  since so much flowed through the port of New Orleans during prohibition  which gave birth to another New Orleans original, the “Hurricane Cocktail”  But, that’s another story.

The Sazerac Bar in New Orleans serves the cocktail made with American Rye whiskey. However, the drink is most traditionally made with a combination of Cognac, absinthe, Peychaud’s Bitters and sugar.

  • 3 oz  1738 Remy Martin Cognac
  • 1/4 oz simple syrup or agave syrup
  • substituted bitters to taste
  • absinthe
  • Lemon twist for garnish

Preparation:

  1. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
  2. In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
  3. Add the cognac and ice to the bitters mixture and stir.
  4. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
  5. Strain the cognac mixture from the mixing glass into the old fashioned glass.
  6. Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.
  • I would recommend going to the Sazerac Bar in New Orleans and let a pro show you the ropes.

Contributed by:  Martin Allred

http://www.floridaography.com

Patrica looking over the drink menu at the Historic Sazerac Bar in the Roosevelt Hotel during our trip to New Orleans this year.

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Enjoying a Sazerac….

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