the carry-on life


I just saw this wistful article about traveling only with a carry-on. My sister many years ago made the same calculus as this author - forget the backpack - who wants to have all their junk on their back - get a rolly carry-on! K and I did Paris for 8 days with only a carry-on each. If you don't check a bag, the airline can't lose it. That's probably the best bit.

https://www.travelandleisure.com/travel-tips/packing-tips/how-to-travel-with-only-a-carry-on-small-suitcase?utm_source=instagram&utm_medium=social&utm_campaign=travelandleisure_travelandleisure&utm_content=like2buy_headline&utm_term=curalate_like2buy 

I can't wait to start traveling again.

(Pic is of K and I on our flight to Paris for our 25th wedding anniversary)

Comments

Post a Comment

Popular posts from this blog

Bailey's Irish Cream Brownies!

Image
  It was Saturday, and Saturday is a day to celebrate food. And since this week was St. Patrick's Day, I made Bailey's Irish Cream Brownies! I went looking for a good recipe online and kept finding recipes like this one that provided instructions for making a cream with Bailey's, but then using store-bought brownie mix. I was not going to go half-way. So I found a nice fudgy recipe for the brownies themselves. Not hard to make. I was a little worried about the ganache, but as long as you take your time and use low heat, you won't burn the chocolate. Decadent!
Read more

corn bread recipe

Image
OK - I improvised this corn bread recipe a bit. I'm writing it down mostly for my own purposes, but hopefully you might try it as well.  (this is not a pic of this recipe - it's from a previous version) Ingredients: 1 cup corn meal 1 cup all-purpose flour 1/3 cup sugar 3 tsp baking powder 1 tsp salt 1 cup heavy cream 1 egg (beaten) 1/4 cup oil 1 small tin of diced chili peppers 1 cup whole kernel corn 1/2 cup shredder cheddar Preheat oven to 400 degrees.  Blend corn meal to salt in a large bowl. Whisk together the egg, cream, and oil in a separate bowl, then blend into the dry ingredients, and add the peppers, corn, and 1/4 cup of the cheddar.  On the stove, melt 2 tbsp of butter in a 10-inch cast iron skillet, just until the butter melts. Swirl it around to coat the bottom of the pan. Then pour in the mix. Top with the remaining 1/4 cup of cheddar. Bake for 20-25 minutes or until top is golden.  Slice and serve. 
Read more

un-becoming

Image
  I came across this Paul Coelho quote last week and I have been thinking about it because it reflects some of what I have been thinking about this year: “Maybe the journey isn’t so much about becoming anything. Maybe it’s about un-becoming everything that isn’t really you, so you can be who you were meant to be in the first place.” ― Paul Coelho I enlisted in the Massachusetts National Guard in April of 1989. I did so for a number of reasons - some of them financial - but also because I really wanted to be part of something that I thought was admirable, and to go through training that I thought would improve my character. I wasn't wrong. It was financially beneficial - I have been largely financially independent since that decision - my folks still helped me with school, but I reduced their contribution by about 90% - and then I went on active duty as soon as I graduated in 1992 and never looked back.  But something I learned fairly early on was that I was not going to be a great
Read more