Nancy's Notes From Florida

Author Nancy J. Cohen discusses the writing process and life as a Florida resident.

  • Subscribe

  • Newsletter

    Sign up for my Newsletter

    Sign up for my Newsletter Get a FREE Book Sampler

  • Writing the Cozy Mystery

    Writing the Cozy Mystery: Expanded Second Edition
  • Trimmed to Death

    Trimmed to Death

    A Bad Hair Day Mystery

  • Hair Brained

    Hair Brained, a Bad Hair Day Mystery by Nancy J. Cohen

    A Bad Hair Day Mystery

  • Facials Can Be Fatal

    Facials Can Be Fatal

    A Bad Hair Day Mystery

  • Permed to Death

    Permed to Death

    Bad Hair Day Mystery #1

  • Body Wave

    Body Wave audio

    Audiobook

  • Archives

  • Categories

Archive for the ‘Food’ Category

Christmas Day in Disney Springs

Posted by Nancy J. Cohen on January 4, 2019

On Christmas Day, we saw the Aquaman movie at Disney Springs, followed the Christmas Tree Trail, and ate dinner at the House of Blues. It was a magical day. Here are some photos:

IMG_1975IMG_1635 IMG_1986IMG_1987IMG_1988IMG_1989IMG_1990IMG_1991IMG_1992IMG_1994IMG_1996IMG_1997IMG_1998IMG_2000IMG_2001 IMG_E1630

House of Blues

IMG_2003IMG_2004IMG_2005

We celebrated New Year’s Eve with dinner at Buca di Beppo in Davie.

IMG_1656 IMG_1658

Our Florida weather continues to be mild, so we are enjoying the parks.

IMG_1647 IMG_1653

Check out my personal goal-setting guidelines for this year and enter our Booklover’s Bench contest for a $25 Amazon/BN gift card while there: https://bookloversbench.com/lets-talk-with-nancy-j-cohen-29/

Advertisements

Posted in Disney, Florida Musings, Food, That's Life, Travel | Tagged: , , , , , | Leave a Comment »

Further Adventures in Orlando

Posted by Nancy J. Cohen on January 3, 2019

Happy New Year! Time is moving on, so let me tell you about our latest adventures in Orlando over Christmas. We took a stroll at The Mall at Millenia that was nicely decorated for the holidays.

IMG_E1594IMG_E1596IMG_E1597

Dinner included an evening at Bosphorus Turkish Cuisine. We began with their hollow lava bread and hummus appetizer. I really liked the zucchini patties served with yogurt. I could eat this savory dish for an entire meal. The appetizer includes three huge pancakes, so be prepared to share. I didn’t care so much for the falafel ones. My husband had the lamb shish-kabob for his entrée, and I had moussaka. I always like this eggplant dish.

IMG_1602 IMG_1600IMG_1601

IMG_1603IMG_1604

I’d wanted to explore the Island Grove Wine Company at Formosa Gardens in Kissimmee. It’s mostly a retail store with a café and tasting bar. Although they advertise tours and a botanical garden, these don’t really exist. We each enjoyed a turkey sandwich along with our wine tasting. I liked the dry blueberry, the slightly sweet peach, and the cranberry wine. The company has a full-fledged winery at Hawthorne, FL: https://www.islandgrovewinecompany.com/

IMG_1967IMG_1609 IMG_1969IMG_1970IMG_1971IMG_1972IMG_1973

From here, we went down the street to an indoor flea market but the twisting stalls held a collection of shlock. Good place for tourists but not for us. It doesn’t compare to the Festival Marketplace at home.

IMG_1613

Coming Next: Christmas Day in Disney Springs

GIVEAWAY

Enter to win a $25 Amazon/BN Gift Card at Booklover’s Bench

Posted in Florida Musings, Food, That's Life, Travel | Tagged: , , , , , , , | Leave a Comment »

Research Insights – Olive Oil Scams

Posted by Nancy J. Cohen on December 6, 2018

While doing research for my books, I love to learn about esoteric topics. For Trimmed to Death, #15 in my Bad Hair Day Mystery series, I focused the story on food. Hairstylist and amateur sleuth Marla Vail enters a bake-off contest that’s a recipe for disaster when a contestant ends up dead.


In considering the possible crime involved, I came across the topic of olive oil fraud. This led me to delve into the Florida olive growing industry and how olives are processed. Yes, I’m an olive fan. And now I’m more aware of fraud in the olive oil import business. Read on, and you can become more knowledgeable, too. Disclaimer: This information is based on my interpretation of the data so you are urged to verify the facts yourself.

The Problem

Olive oil scams rake in millions of dollars and involve fake labels and inferior products. The Italian extra virgin olive oil you paid a hefty price to buy? It may originate from somewhere else entirely. For example, a criminal ring from Italy passed off a blend of imported oils from the Middle East as authentic Italian extra virgin olive oil (EVOO). Italy’s authorities unraveled the scheme, which involved twelve companies and a certification laboratory. Thousands of tons of olive oil were fraudulently bottled and labeled as made in Italy. Just so you know, Italy may be the world’s largest importer and exporter of olive oil, but Spain is the largest producer. Much of what comes from Italy is merely bottled there.

In another case, seven well-known Italian olive oil producers were investigated for falsely passing off inferior olive oil products as extra virgin. Italian authorities conducted operation “Mama Mia” and seized 2,000 tons of falsely labeled EVOO worth $14.5 million. Two months later, they seized another 22 tons of counterfeit oil. Italian newspaper La Stampa tested twenty of the most popular brands in Italy and discovered forty-five percent was falsely labeled.

As much as eighty percent of olive oil labeled as extra virgin may be diluted with lower grades of oil. These can include refined oils that have been processed with heat or chemicals. Or the EVOO may be adulterated with processed seed oils, such as soybean, peanut or sunflower. These seed oils can cause potential allergic reactions. Sometimes the extra virgin olive oil is cut with stale oil left over from earlier crops, or it may even be sold rancid. The market is rife with fraud, with estimates that nearly seventy percent of all store-bought EVOOs sold in the United States are falsely labeled.

Olive OilFL

What is being done about it?

The U.S. Congress ordered the FDA to begin testing imported oils for adulteration and misbranding. Italian producers have created their own seal of quality that says 100% Qualita Italiana. California producers have a California Olive Oil Commission (COOC) 100% Certified Extra Virgin seal. The North American Olive Oil Association has its own certified logo.

OLYMPUS DIGITAL CAMERA

What can you do?

Check the label and see if the country of origin is listed. Look at the date for when the oil was pressed or harvested and try to buy it less than a year old. Ignore the “bottled on” date as well as “use by” a certain date. See if it has one of the certification seals above. Look for specialty olive oils produced by local olive growers in Florida and California. Shop at specialty stores that provide information about chemical analysis, olive variety, where and when it originated. These shops do tastings and sell in small quantities. Once opened, olive oil deteriorates quickly. So it’s better to buy two small bottles than one bigger one.

Olive Branch

<><><>

TRIMMED TO DEATH

Savvy hairstylist and amateur sleuth Marla Vail enters a charity bake-off contest at a fall festival sponsored by a local farm. While she waits to see if her coconut fudge pie is a winner, she discovers a dead body in the strawberry field. Can she unmask the killer before someone else gets trimmed from life? Recipes Included!

Get your copy here:

Amazon Print: https://amzn.to/2xXmY57
Amazon Kindle: https://amzn.to/2Kb7oIK
Apple Books: https://apple.co/2xWHSRP
BN Nook: http://bit.ly/2sH9vcH
BN Print: http://bit.ly/2lEUhkB
Kobo: https://www.kobo.com/us/en/ebook/trimmed-to-death

GIVEAWAYS
Enter Here Dec. 1 – 15 to win a signed hardcover of Peril by Ponytail along with a DVD of “Author’s Anonymous” and a bag of microwave popcorn. Two Runners-up get either a signed paperback of Shear Murder or Hanging by a Hair.

Enter Here Dec. 1 – 18 to win a $25 Amazon/BN gift card from Booklover’s Bench.

Posted in Fiction Writing, Food, Research, The Writing Life, Writing Craft | Tagged: , , , , , , | 6 Comments »

More Fun in the Sun

Posted by Nancy J. Cohen on December 2, 2018

On Saturday of Thanksgiving weekend, we began the day with a walk in Tree Tops Park. This is always lovely with the tall trees and marshland walkway. I didn’t climb the viewing tower this time, but others in our party made it to the top.

IMG_1467IMG_1468IMG_1469

We saw The Crimes of Grindelwald movie in the afternoon. Lots of plot twists and revelations captured my interest in this film that takes place before the Harry Potter films, although the scenes with creatures could be too slow-moving. The plotting and characters still don’t have the appeal of the original movies, although the world-building elements will appeal to diehard fans.

In the evening, we went for the dinner show at the venerable Mai Kai Restaurant that’s been here ever since I can remember. This was a celebratory birthday dinner. I started with coconut lobster bisque. My entrée was a teriyaki combo with rice. For dessert, my choice was coconut flan. The food was good and the show as spectacular as I remembered. You can see the videos on my Facebook page.

IMG_E1470IMG_E1471IMG_E1472

IMG_E1474IMG_E1478IMG_E1500

IMG_E1479IMG_E1483IMG_E1498

Sunday morning, we concluded the weekend with brunch at Vienna Café. It was an elegant and memorable way to end the festivities. And now it’s time to focus on the upcoming holidays and get back to work. You’ll be happy to hear that I have finally started writing the next Bad Hair Day mystery novella. It may be slow-going, but at least it’s moving forward.

GIVEAWAYS

Enter Here Dec. 1 – 15 to win a signed hardcover of Peril by Ponytail along with a DVD of “Author’s Anonymous” and a bag of microwave popcorn. Two Runners-up get either a signed paperback of Shear Murder or Hanging by a Hair.

Winter Wonder

Enter Here Dec. 1 – 18 to win a $25 Amazon/BN gift card from Booklover’s Bench.

Posted in Florida Musings, Food, That's Life, Travel | Tagged: , , , , | 6 Comments »

Schnebly Winery

Posted by Nancy J. Cohen on November 30, 2018

My birthday often falls the same weekend as Thanksgiving. My birth date was actually on the holiday. My mother used to say she got me on a platter instead of a turkey. This year, our kids came home so we could celebrate together. We had a lovely meal with all the proper fixings while enjoying each other’s company.

Thanksgiving2018

On Friday of Thanksgiving weekend, we drove to Florida City/Homestead. We meant to stop at Knaus Berry Farm, but the line to get in was way too long for us to wait out in the hot sun. We took backroads instead toward the Schnebly Redland’s Winery and Miami Brewing Co. It was an educational drive through South Florida’s agricultural country. The winery makes wine and beer out of tropical fruits. There’s a gift shop adjacent to the Redlander Restaurant where we had lunch. I had a tasty burger with fried avocado on top.

IMG_1832IMG_1833IMG_1834

IMG_1836IMG_1837

The tour took us on a path under a thatched roof and past a waterfall. We fed the Koi fish in the pond while the guide explained the winery’s origins. Next we viewed the vats where the fruit is pressed for juice and later fermented.

IMG_1835IMG_1840 IMG_1844IMG_1847IMG_1848IMG_1849IMG_1850

The resulting liquid is filtered to remove any remaining solids and then bottled in dark bottles to prevent sunlight from penetrating. Beer is sold in cans.

IMG_1851IMG_1852IMG_1853IMG_1854

We entered the taproom where beer samples were available. I am not a beer drinker, but our kids enjoyed the taste. We saw the rest of the brewery before moving on to the wine tasting.

IMG_1855IMG_1858

At the bar in the gift shop, we each chose five wines to taste. I liked the Grand Reserve, a white that was dry enough to be a table wine, and Denisse’s Boo-Boo Wine that was similar to an ice wine to be sipped after dinner.

We drove next to Robert is Here to look at the farmer’s market selling fresh fruits and vegetables and their famous milkshakes. Outside is a mini-zoo where you can feed lettuce to the animals. The only thing lacking is a decent restroom. With the crowds they get, they should invest in a real facility. If you’re desperate, they have portable units on site. Then we drove home. Exhausted from the long day, we ate turkey leftovers for dinner.

IMG_1859

IMG_1863IMG_1868IMG_1866

WINTER WONDER GIVEAWAY

Winter Wonder Giveaway

Enter Here Dec. 1 – 15 to win a signed hardcover of Peril by Ponytail along with a DVD of “Author’s Anonymous” and a bag of microwave popcorn. Two Runners-up get either a signed paperback of Shear Murder or Hanging by a Hair.

Posted in Food, Research, That's Life, Travel | Tagged: , , , , | 38 Comments »

Days at Disney

Posted by Nancy J. Cohen on November 29, 2018

We went to Epcot while we were in Orlando to enjoy the Food & Wine Festival. At Africa, we had a wine flight consisting of Cederberg Chenin Blanc, Jam Jar Sweet Shiraz, and Groot Constantia Pinotage. We were not impressed by any of them.

IMG_E1398IMG_1397

IMG_1386 IMG_E1387

Here are some of the other things we tried. They were all good. Probably my favorite was the last one on this list.

Chicken Dumplings at China, $4.45
Marinated Chicken with Peanut Sauce at Thailand, $5.00
Shrimp Skewer at Africa, $6.75
Wine Flight at Africa, $6.50
Carrot Cake at Hops & Barley American Adventure
Apple Strudel at Germany
Banana Almond Soft-Serve Sundae at The Almond Orchard $4.50

IMG_E1381IMG_E1383IMG_E1384IMG_E1385

IMG_E1396IMG_E1400IMG_E1402

Our visit on another day was to the Animal Kingdom. We enjoyed a stroll through Pandora and then went around Africa to Asia, past the youngsters area, and back to the front section where we exited. We’ve seen the shows and have gone on most of the rides, so we can just savor the ambiance, the plants, and the animals for a couple of hours.

IMG_0134 IMG_0137Animal Kingdom2

And so ended our wedding journey and escape into a fantasy realm. Now it’s back to reality.

Posted in Disney, Florida Musings, Food, That's Life, Travel | Tagged: , , , , , , | 2 Comments »

Pre-Wedding Adventures

Posted by Nancy J. Cohen on November 9, 2018

Our daughter’s wedding was magnificent. It’s hard to believe it is over. All that planning for ten months and then in three days, it was done. There’s relief that things went well mixed with regret that it’s past history, but we’ll relive the event through the photos. (This collage is representative of a wedding but is not ours.)

Wedding Collage

We checked into the bed and breakfast inn at St. Augustine that was designated for the bridal party. Here began the first of our Wedding Misadventures. This historic inn had no private parking area. You have to park in an assigned space at a lot several blocks away. To unload your luggage, you must hunt down a driveway on a street at the rear. We pulled into the wrong place and had to drive around the block again to find the proper loading zone. Our room was in a separate structure from the main building, where our daughter had booked a lovely suite. We had a room that needed renovation as the wall a/c unit blasted onto the beds. There was a long flight of steps up to our second floor room with no elevator.

The front desk sent a guy to help us with our bags. Then we backed our car out of the tight driveway and ended up scratching the passenger side. We suspect it came from a latch sticking out from a gate. Mishap #1.

IMG_1330

Friday evening, we had drinks in the cozy cocktail lounge at the inn and then got ready to meet everyone at Michael’s Tasting Room for an informal dinner. My husband flushed the toilet in our hotel room before we left. It overflowed and flooded on the floor. Mishap #2. We reported it to the front desk, who assured us they would get the maintenance man right over there.

We went to dinner and had a delightful meal with the members of the bridal party who’d arrived early. From left to right are the bride and groom. They are toasting with the groom’s brother (aka the best man) and his wife. And here are Richard and I seated with Es and Rick, soon to be our Mechutonim (i.e. relatives through marriage).

IMG_1323IMG_3299IMG_1675

Anxious about our room situation, we hurried back around 9:30. The front desk person said a plumber had been called, and he was still working on the toilet. We spoke to the man, who said the problem was in a pipe and he had to drill into the wall.

We were outta there. After speaking to the front desk, we spent the night at another hotel, planning to return in the morning. The inn refunded our night’s stay. We returned the next day and had a pleasant breakfast on the front porch. I had French Toast Peach Cobbler. That’s the best part about B&Bs – the morning meal.

IMG_1676

It’s a good thing we ate first, because here’s what we found in our room:

IMG_1329

Despite the clerk’s reassurance that the problem had been fixed and the maid would clean up, we checked out and booked two nights at the Hilton. Central a/c! Starbucks in the lobby! We were in heaven! We moved over all our stuff and were ready to face the new day.

Coming Next: The Wedding Rehearsal

GIVEAWAY

Enter to win a $25 Amazon/BN gift card at Booklover’s Bench.

 

 

 

 

 

 

Posted in Florida Musings, Food, That's Life, Travel | Tagged: , , , , | 4 Comments »

Research Insights – Green or Black Olives

Posted by Nancy J. Cohen on October 19, 2018

I’m a big olive fan. When I was younger, I used to eat cream cheese and black olive sandwiches for lunch. Now I like to eat olives as an accompaniment to any kind of sandwich, or olive tapenade on crackers as an appetizer. I like green olives, but they can be saltier. Then we have Kalamata olives, which I enjoy along with nova on a bagel or in a Greek salad.

Olives

In Trimmed to Death, my hairstylist sleuth Marla Vail goes to interview a person of interest at an olive grove. Along the way, she learns more about this fruit from the olive tree.

What’s the difference between green and black olives?

The olive is a stone fruit, in which a fleshy outer covering surrounds a pit or stone, which in turn encases a seed. The outer flesh of an olive contains up to thirty percent oil. Olives grown for the table are different from olives pressed for oil.

Raw olives have a bitter taste. They need to be processed before we can eat them. They can be sun dried, but more commonly they’re treated to remove the bitter compounds and make them more palatable.

Green olives are picked before they ripen and are soaked in lye. Then they’re washed in water to remove the caustic solution and transferred to fermenting vessels full of brine. The brine is changed on a regular basis to help remove the bitter phenolic compound known as oleuropein. Fermentation occurs by natural microbes present on the olives that survive the lye treatment. These bacteria produce lactic acid that lowers the pH of the brine. This helps stabilize the product against unwanted pathogens. Once fermented, the olives are placed in fresh brine and acid-corrected before going to market.

olives

Black olives are picked after ripening. Tree-ripened olives turn purple due to an accumulation of anthocyanin, a purplish pigment. These ripe olives need treatment before they’re edible. Salt-cured olives, produced in certain Mediterranean countries, are washed and packed in alternating layers of salt. This draws the moisture from the olives, dehydrating and shriveling them. Once cured, they are sold in their natural state without any additives. Oil-cured olives are cured in salt and then soaked in oil. Otherwise, there’s the fermentation process described above.

OLYMPUS DIGITAL CAMERA

California black olives, although labeled as ripe on supermarket cans, are really green olives that have been soaked in lye and washed in water injected with compressed air. This process is repeated until the skin and flesh are oxidized, turning the olives black. Then the olives are washed and put into a fresh brine solution. Ferrous gluconate may be added to set the shiny black color before these olives are canned.

What is a Kalamata olive?

The Kalamata olive from this region in Greece has a deep purple color and is meatier than other varieties. These olives are placed directly into fermentation vessels full of brine until they appear almost dark brown or black. Most Kalamata olives are split to allow the interior to absorb the flavor. Beware these olives are usually sold with their seeds. Even if you get olives that are supposedly pitted, small bits might remain, so be careful when eating them.

Why are black olives sold in cans and green olives in jars?

Early California black olives sold in jars caused cases of botulism. As a result, the industry switched to a canning process. The artificially-ripened olives are heated to 240 degrees. A canned item can tolerate this temperature, but not a glass jar.

Green olives don’t undergo the addition of oxygen and are packed in brine. The salinity is high enough and the pH levels are low enough to inhibit bacterial growth, so they don’t have to be sealed in metal cans and cooked. These olives remain edible for many years stored in jugs, crocks, or jars. No refrigeration is required until opened.

Excerpt from Trimmed to Death

Hairstylist Marla Vail is talking to a Florida olive grower.

Olive Branch

“Some olive varieties may be edible off the tree if they are sun dried first. Otherwise, the curing process can take a few days with lye treatment, or a few months with brine or salt packing.”

“What do you mean, with lye?” Marla wrinkled her nose at the thought.

“Lye processing is mainly used with green or semi-ripe olives,” Ben explained, as they crossed over to another row and then headed back toward the main complex. “The olives are soaked in lye for eight to ten hours to hydrolyse the oleuropein. Then they’re washed in water to remove the caustic solution and transferred to fermenting vats filled with brine. Or, you can avoid the lye process and put them directly into fermentation vessels. There are other methods as well. One technique involves artificially darkening the olive to make it appear black.”

This was news to her. “Are table olives different from olives used to make olive oil?”

“Yes. Some olives are grown to cure and eat, while others are prized for their use in making extra virgin olive oil. Olive mills press the oil, and the sooner you get the product to consumers, the better the quality of the oil. Demand has increased since the health benefits of olive oil have been recognized. In the U.S., we currently import about ninety-eight percent of the millions of gallons we consume per year. You’re not always getting the product you think you are with these imports. Fraud has become a multi-million dollar enterprise.”

Olive Oil Scams are a topic for another time. I hope you’ve enjoyed learning about this fruit and are now eager to check out the varieties in your local grocery store. Disclaimer: This information is based on my interpretation of the data I read. Any errors are unintentional.

Are you an olive fan? If so, which variety do you like best?

<><><>

TRIMMED TO DEATH

Savvy hairstylist and amateur sleuth Marla Vail enters a charity bake-off contest at a fall festival sponsored by a local farm. While she waits to see if her coconut fudge pie is a winner, Marla discovers a dead body in the strawberry field. Can she unmask the killer before someone else gets trimmed from life? Recipes Included!

TRIMMED TO DEATH eBook

Get your copy here:

Amazon Print: https://amzn.to/2xXmY57
Amazon Kindle: https://amzn.to/2Kb7oIK
iBooks: https://apple.co/2xWHSRP
Kobo: https://www.kobo.com/us/en/ebook/trimmed-to-death
BN Nook: http://bit.ly/2sH9vcH
BN Print: http://bit.ly/2lEUhkB
Smashwords: https://www.smashwords.com/books/view/900157

Posted in Food, Research, That's Life | Tagged: , , , | 5 Comments »

Bouchercon World Mystery Convention – Saturday

Posted by Nancy J. Cohen on September 17, 2018

On Saturday, I attended “It Takes a Village to Publish a Book” with various panelists at Bouchercon World Mystery Convention talking about what happens behind the scenes before a book gets published in terms of cover design, getting reviews, etc. It’s not something that can happen overnight with a traditional publisher. This is why it may take a year for your book to go from sale to publication.

IMG_1654

The next panel I attended was on Podcasts. This seemed to be more about producing your own podcast than how to get on one as a guest. It was interesting to hear why each podcast producer got started in the field and what their goals are for their audiences.

IMG_1655

The rest of the time I spent schmoozing with my fellow authors, hanging out in the bookroom, or pacing the corridors of the historic hotel. It was pleasing to meet fans and librarians as well as new writer friends, such as Marilyn Levinson, Neil Plakcy, and Diane A.S. Stuckart. Here’s Deborah Shlian with Joan Cochran and Diane Capri. Then we have Joanne Sinchuk and Sue Wilder from Murder on the Beach Mystery Bookstore. This last person in the photo wins the award for most unusual hairstyle.

IMG_E1162IMG_E1163IMG_E1171

Murder on the Beach  hairdo

On our way home on Sunday, we stopped by Parkesdale Market in Plant City to buy loaves of their infamous strawberry bread plus other goodies. This is a fun stop along I-4 between Orlando and Tampa.

IMG_1181IMG_1182IMG_1183

IMG_E1184IMG_E1185

See all my photos HERE.

GIVEAWAYS

Sept. 1 – 18 Booklovers Bench Monthly Giveaway
Enter Here to win a $25 Amazon/BN gift card at Booklover’s Bench.

GiftCards

Sept. 17 – 26 Women Sleuths on Booksweeps

Enter Sept. 17 – 26 to win 30+ Women Sleuth Mysteries, including books from authors like Lisa Gardner and Laura Durham, along with FREE reads just for entering. You could also win a copy of MY book, Hair Brained. CLICK HERE TO ENTER

Sep-18-WomenSleuthMys-1200px-Graphic

 

Posted in Appearances, Conferences, Fiction Writing, Florida Musings, Food, The Writing Life | Tagged: , , , , | Leave a Comment »

St. Petersburg Florida

Posted by Nancy J. Cohen on September 12, 2018

We got into St. Petersburg, Florida on Wednesday Sept. 5. Unfortunately, I hadn’t booked the conference hotel which was already full when I registered for Bouchercon World Mystery Convention. Events took place at the historic Vinoy Renaissance by the bay. This distinctive structure faces a boat marina and a park on one side and Beach Drive at another end. Our hotel, the Hampton Inn, was on a side street from this main strip that hosts a plethora of restaurants and museums. The town is good for a few days stay with all there is to see and do. Here are shots of the Vinoy that was built in the 1920’s.

IMG_1590 IMG_1652

It was a distinct disadvantage not staying there as we had to tip the valet at the Hampton Inn each time we needed the car. I got too hot walking the five to six blocks in ninety degree heat to the conference hotel while dressed up for the meeting. Once I left the Vinoy in the afternoon, I didn’t return. Daily thunderstorms and the intense heat prevented another long stroll. A shuttle ran between conference hotels, but only in the early morning and late afternoon. So I learned my lesson. Never stay off site again. However, we enjoyed St. Petersburg along Beach Drive even though we didn’t go farther into downtown.

IMG_1589 IMG_1591

Dining adventures included Parkshore Grill where we had lunch on day one.

IMG_1585IMG_1586

IMG_1587IMG_1588

We dined outside at Fresco’s on the first night.

IMG_1592IMG_1593IMG_1594

We met my former critique partner, Sharon Hartley, and her husband for dinner at Bella Brava.

IMG_1178IMG_E1179

Richard and I enjoyed the early bird special at 400 Beach Seafood.

IMG_E1158IMG_E1159IMG_E1160

I think I had more fun trying the different restaurants than anything else!

I skipped out on the conference on Saturday afternoon for a visit to the Museum of Fine Arts. This two-story building held many exhibits including sculptures, paintings, and valuable artifacts. I liked the clock exhibit. There’s a café and gift shop on the premises. Here are some of the items we viewed. More are in the album on my Facebook page.

museum        

Coming Next: Bouchercon 2018

See all my photos HERE

GIVEAWAY

Enter to win a $25 Amazon/BN Gift Card at Booklover’s Bench

Posted in Conferences, Florida Musings, Food, That's Life, Travel | Tagged: , , , , , | 10 Comments »

 
%d bloggers like this: