GO GOLFING WHILE CRUISING

GOLF AND CRUISE ALL IN ONE
In case you haven't listened to my podcast yet...and you love to golf...you missed a lot.  What if I told you...that you can have your cake and eat it too.  Azamara Cruise lines and Perry Golf have teamed up to create a wonderful experience for you.  Imagine yourself golfing on some of the great courses of Scotland, Ireland and England...then Imagine a wonderful cruise taking you there with all the amenities a cruise has to offer.  Ever wanted to attend the British Open...well you can...You don't even have to lug you golf clubs...Azamara and Perry have thought of everything, with Gangway to Gangway services.  What this means is that you leave the schlepping to them.  They will take your clubs, and get them to the course for you...they will bring them back after the golf game.  Now on the Edinburgh to Southampton route you will have 12 nights and 5 rounds and you can attend the Open at Royal Portrush going on July 17 -29, 2019.  I believe it is a Sunday attendance.  Of course first come first serve...and these cruises are filling fast.....So call me and let's get you on one of these great experiences!

EPCOT FOOD AND WINE FESTIVAL

I can't believe it's that time of year again...August 30 Kicks off this years  Epcot Food and Wine Fest.  In true Disney tradition it will not disappoint.  This year it will be bigger and longer than every before, so more opportunity for you to visit.  One of the newest items on the menu is a butternut squash ravioli with brown butter vinaigrette, parmesan cheese and pumpkin seeds...YUMMMMMMMMM  this is a great vegetarian meal.  I don't eat much meat and this sounds great to me.  They are also going to have a Mimosa bar or why don't you attend a seminar hosted by Joffrey's Coffee and Tea Company.  Still hungry...will stop by Hops & Barley and try a slider made with braised beef brisket "pot roast style" with horseradish cream and crispy fried onions on a potato roll...I know Jay is going to run right over to this...he loves his meat.  Again this is all happening at EPCOT...come for a day...stay for a week.  Bring your appetite. 

DESTINATION PICK OF THE WEEK

You know I always pick a destination of the week.  I can be in the United States or Europe or the Islands or...you never know.  Well this week we are staying in the U.S.  my pick is
Memphis Tennessee.  You all know that this is the home of the King of Rock and Roll...
Elvis Presley.  His home Graceland is now an open book of his life, filled with his furnishing and family portraits, movies, clothing and even his Pink Cadillac.  But Memphis is so much more.  Southern Hospitality abounds with great places to eat...unbelievable food and history oozes out of every corner.  Memphis is home to the Blues...which influenced the likes of legendary greats of B.B. King, Johnny Cash and Jerry Lee Lewis.  Right on the Mississippi, Memphis took shape.  You can visit a museum, or relax at one of the parks...enjoy a great restaurant or follow the sounds of saxophones and go into one of the clubs playing some great music.  Getting around Memphis is easy...you have buses, trolleys, carriage and trains...but try walking around the historic cobblestone streets for a real submersion in this great city.

RECIPE OF THE WEEK COURTESY OF AZAMARA

Greek Salad With A Twist (Makes Six Servings)

Salad Ingredients:

·         1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick in an angle 

·         1 red bell pepper, large-diced

·         1 green bell pepper, large-diced

·         1 yellow bell pepper, large-diced 

·         1 cup cherry or grape tomatoes, halved 

·         1/2 red onion, julianned 

·         5 scallions, sliced on an angle

·         1/2 pound feta cheese, blended until creamy (you can add a little sour cream)

·         1/2 cup olive tapanade

·         Small bunch flat parsley

·         Rosemary or thyme croutons

Vinaigrette Ingredients:

·         2 cloves garlic, minced 

·         1 teaspoon dried oregano

·         1/2 teaspoon Dijon mustard 

·         1/4 cup good red wine vinegar 

·         1 teaspoon kosher salt 

·         1/2 teaspoon freshly ground black pepper 

·         1/2 cup extra virgin olive oil 

Directions: 

Place the chopped cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour most of the vinaigrette over the vegetables and toss lightly. Set aside for 30 minutes to allow the flavors to blend.

Add the creamy feta, scallions and olives tapenade on top immediately before serving. Garnish with croutons and flat parsley. Drizzle the rest of the vinaigrette around each serving of salad, and serve at room temperature.

Well I hope you tune-in to my podcast and subscribe for free.  You can pick up my podcast on I-tunes/Stitcher/Buzzsprout.  You can also visit my website at 
www.zeemichaelsontravel.com and you can let your imagination run wild.  And let me help you Make Your Travel Dreams Come True.