Known for it magnificent beaches, a well preserved historic downtown, Channel Islands National Park, and numerous festivals that take place year round, Oxnard, CA, is a wonderful West Coast weekend destination. Here are the best things to do in Oxnard, California. Mandalay State Beach Mandalay Beach looks like all California beaches used to look like hundreds of years ago. The beach is also popular with surfers who like to start at Mandalay and surf north towards a beach break near the power plant. Carnegie Art Museum, Oxnard, CA The Carnegie Art Museum is dedicated to showcasing Californian artwork including a number of paintings by famous artists from the region, and is one of the best things to do in Oxnard, California. The museum exhibits span from the traditional to the contemporary, and it is home to a prized collection of photographs by Hollywood famed photographer George Hurrell.
Places to Stay in Louisiana
Local warungs [cafes] that even made some minimal attempt of producing food that looked, or tasted, a little bit western when on the plate, became overnight sensations. Featured in many well-known, international, guide books, these establishments are today still, unfortunately, serving up the same poor imitations. Having been highlighted, on the world stage, by famous guide books [some with questionable taste], and having made much money as a result, who can really blame them? Most of the early foreign restaurateurs did not help either, and served up some really bad examples of their supposed national cuisine, as most of them were not professionals of the hospitality trade.
Some of these have since gone to the wall, as they deserved, but a few of them still exist today.
A currach (Irish: curach, Irish pronunciation: [ˈkʊɾˠax]) is a type of Irish boat with a wooden frame, over which animal skins or hides were once stretched, though now canvas is more usual. It is sometimes anglicised as “Curragh”. The construction and design of the currach are unique to the west coasts of Ireland. It is referred to as a naomhóg (Irish pronunciation: [nˠəi’βˠo:gˠ.
Even though it is relatively close to Naples and connected to the mainland by two different bridges, the island maintains its remote, isolated feel. The island features a variety of delightful out-door activities. Beach-going opportunities abound and include two public beaches as well as several offshore island beaches. It is the quieter of the two beaches and therefore is perfect for families who want to relax, go shelling, or watch dolphins playing in the sea.
The beach has few amenities, including parking for a fee as well as restrooms and a paved walkway to the beach. Several businesses offer tours and adventure experiences on the beach or nearby, such as Off the Hook Adventures Sailing-Shelling-Sightseeing and Florida Adventures and Rentals. The 1-acre, palm-lined beachfront is located nearby several luxury hotels. The estuary is a natural nursery for fish, shellfish, and crustaceans and is home to many nesting birds.
In addition to the boardwalk, there are two other short trails that offer views of Rookery Bay.
Restaurant Spotlights Along The Trail
The"jambalaya” had a sweet taste to it, and it was oily. It seemed as if they had folded in clarified sweet butter when it was done. The red beans tasted as though the only seasoning they had were black pepper.
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There are as many different kinds of gumbos as there are cooks, ranging from gluten-free to seafood or wild game. Interestingly, the trinity is strained before it is served, like a French bisque. I asked John for some tips about his world-famous gumbos, and he replied with some great advice about roux chemistry. Men are wearing bibs. Chef Michelle McRaney, at the helm for the past 21 years, is an ace at gumbo.
For the amount of roux we make, we cook it four to five hours to bring it to a nice mahogany color for that nutty flavor, then we add a rich chicken stock. It showcases a rare item in Louisiana: He uses rice flour to make a roux, and gets gluten-free sausages from Mississippi. I try to use brown rice, which already has a bit of color to it.
The upscale neighborhood bistro has a large, snazzy bar in the front that is popular among well-heeled locals who stop in for drinks and appetizers after work.
The 10 best roast beef po-boys in the New Orleans metro area
Local warungs [cafes] that even made some minimal attempt of producing food that looked, or tasted, a little bit western when on the plate, became overnight sensations. Featured in many well-known, international, guide books, these establishments are today still, unfortunately, serving up the same poor imitations. Having been highlighted, on the world stage, by famous guide books [s[some with questionable taste]and having made much money as a result, who can really blame them?
Most of the early foreign restaurateurs did not help either, and served up some really bad examples of their supposed national cuisine, as most of them were not professionals of the hospitality trade. Some of these have since gone to the wall, as they deserved, but a few of them still exist today.
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Work up a sweat in the gym, or enjoy spa treatments that rejuvenate body and soul. Lounge by the pool or build a sand castle on the beach.
King Cake Recipe
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The 23 po-boys I ended up writing about in my quest for the best roast beef po-boy came from restaurants that all together have been open in the neighborhood of years. That longevity alone.
Rose Tavern River Road, St. Rose Tavern in , soon after she was born and three years after her parents converted a s-era rural hotel into a simple restaurant and tavern. The roast beef recipe is her mother’s. She cooks the bottom round in a roasting pan with enough liquid to create a broth. It is, technically speaking, sliced, but the end result is a far cry from the neatly layered slices found at places like Bear’s and Domilise’s, where the beef is closer to something you might find in a deli.
Elfer uses a inch knife — “When you have a real enemy, it’s the one you show them,” she said — to cut St. Rose’s roast, but the beef has been cooked so tender by the time it meets the blade she could easily get the job done using the knife’s dull side. The beef is just a few shades firmer than debris by the time it lands on the soft center of a lightly toasted Leidenheimer loaf.
The liquid that drips out the sides is as much au jus as gravy; I would not cry foul if a person were to spoon this roundly-seasoned beef over pappardelle and call it ragu. Rose’s roast beef po-boy raises the question as to whether a sandwich so widely available in New Orleans can ever be worth a trip out of town. In the case of this sandwich, served in this singular, levee-side setting, the answer is yes.
The po-boy’s beef, cut just shy of being thick enough to serve on its own with mashed potatoes, curl out the edges of lightly toasted Leidenheimer bread. The meat’s fat is carefully trimmed, but not before it has enriched the meat with its juices.
Ride To Eat – A list of great places to eat … each worthy of a road trip!
History[ [ edit ]econstruction of a 1 AD skin-covered boat on the Great Ouse in Bedford During the Neolithic period [2 the first settlers landed in the northern part of Ireland, likely arriving in boats that were the ancestors of the currach. Development in joining methods of wood during the Neolithic period made it possible to eventually create what the currach is today. Hide-covered basket origins are evident in currachs found in the east of Ireland, and using the skins for lining currachs in the Neolithic period likely was how the early Irish were able to make their way over to the British Isles.
The flimsy construction of the former makes it unlikely that any remains would be available for the marine archaeologist, but its antiquity is clear from written sources. One of these is the Latin account of the voyage of St Brendan who was born c.
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So where to start enjoying the best authentic South Louisiana cuisine? The Cajun Bayou Food Trail provides a great introduction, charting a path through fifteen exceptional eateries in Lafourche Parish. Here are just a few of the highlights along the way: When Bill Spahr opened the original Spahr’s Seafood Restaurant in , he wanted to serve his community traditional Cajun and Creole recipes prepared with the freshest seafood caught from their own bayous.
Half a century later and with three locations across Lafourche, the mission hasn’t changed. But fortunately some things haven’t changed, namely their devotion to providing patrons with good down-home food and a genuinely great time. Warm and friendly service, often punctuated by a visit from Gina herself, makes every patron feel at home, no matter how far they’ve traveled. Every other Wednesday is Cajun Jam night, so you can soak up some local culture with your ears as well as your taste buds!
What better way to celebrate the day’s haul than by having it served up professionally in the style and flavor of your choice?