October 18, 2010
Welcome to our October-November issue of
" Slow Travel for Women " Newsletter
September has rolled by and soon will October. We are busy with our Slow Travel Tours doing our utmost to give you the very best keeping in mind quality and price.
We have added a new page to our website called "Your Travel Stories". Do forward your tips and trends that you have experienced so they can be shared with our readers. Please click on Your Travel Stories
Our Christmas Tours:
Now is the time to book your Christmas Shopping Tours as they tend to fill up very quickly. It's the perfect opportunity that you have been looking for to plan an exciting winter getaway.
We have two Christmas Shopping Tours: one in New York City and the other takes place in Europe, our European Christmas Market Tour.
Remember to take a look at our Custom Tours page. We can help you find the best solution for your next trip and do all the planning for you from hotels to sightseeing to transportation.
Take a look at our aStore run in collaboration with Amazon.com. Check out the travel guides and books as well as luggage and travel accessories.
Muriel & Ann invite you to check their website for tour updates, new destinations for 2010 and 2011.
If you have not already taken our
2010 Survey
please do so. This way we can plan tours for the destinations of your choice.
We thank our subscribers for their support and comments. We thank our readers for forwarding the newsletter to friends and encourage them to sign up for our free
Slow Travel for Women Newsletter.
We wish you fun reading and exciting journeys with us. You deserve it.
This month we have included a classic New York recipe, Mac & Cheese. Do try it. It's a guaranteed fall dish.
Ann & Muriel
Slow-Travel-for-Women
Slow Cooking Recipe No. 17
MAC & CHEESE – a classic New York style dish
Macaroni and cheese at its best in this easy and delicious version. It is baked in the oven and no need to pre-cook the pasta. Remember to let the dish cool at least 15 minutes before serving. You can vary the recipe with your favorite cheese or combination of cheeses.
Serve with a simple tossed salad, and a nice glass of your favorite wine. We would suggest a Chianti Classico, Chardonnay or a Pinot Noir depending on the type of cheese you use.
Ingredients
2 tablespoons butter
1 cup cottage cheese
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (or variety of your favorite cheese)
1/2 pound elbow pasta, uncooked
Preparation
1. Heat oven to 375°F and position an oven rack in upper third of oven. Use one tablespoon butter to grease a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned.