Passport for Your Palate-Salmon Scrambled Eggs

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One of my favorite breakfast items is smoked salmon or otherwise known as lox. Almost always when I travel, I will select salmon or some other fish to incorporate into my breakfast. Typically I do choose the standard bagel and lox option, but sometimes I find something new or different to try and my taste buds begin to water anticipating the new treat.

Earlier this year, on a “Gossip Girl” tour of New York City, where I was taking my daughter and her girlfriend to the top spots the characters of the show visit, we went to Sarahbeth’s for brunch. They have and absolutely wonderful selection of brunch and lunch items for their mid-morning selection. Reservations are highly recommended at any of their New York City locations. The service and food are outstanding, so your sure to enjoy your dining experience.

That morning, my daughter’s friend selected the Blueberry Pancake Special, my daughter went with the Salmon Eggs Benedict which she had served on a bed of spinach rather than the muffin due to her celiac disease, and I spotted “Goldie Lox” on the menu which is scrambled eggs, smoked salmon, and creamed cheese.

I was delighted to see the scrambled egg option on the menu, as I make a similar version of this for my family that I adapted from the “South Beach Diet”. I was curious to see how Sarahbeth’s version of the egg dish would compare to my own. The biggest difference I noticed was in their cream cheese consistency. Theirs was light like it had been whipped. Other than that the flavors were extremely similar.

Here is my adaptation over the years to suite my tastes and accommodate our healthy eating that has been influenced by my daughter’s diagnosis with Celiac Disease her tween years.

Salmon Scrambled Eggs

2 teaspoon Smart Balance oil ( can substitute spray oil)
6 large organic cage free brown eggs, lightly beaten
2 ounces smoked salmon, cut into thin strips
2 ounces Neufchatel Cheese
1 tablespoon chopped green onion or chive
Freshly ground black pepper to taste

Heat oil in a non-stick skillet over medium-high heat. Add eggs and wait until they begin to set. Sprinkle salmon, cream cheese, and onion over the eggs. Scramble until cooked. Be careful not to overcook. Season with pepper to taste and serve warm along side with toast and jam.

Makes 4 servings.



Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Salmon Scrambled Eggs
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Inkinspired-The Arrow Tattoo

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October again, and as it appears thanks to Facebook’s memories feature, it is the time of year I like to express my deepest passions via a new tattoo.

When asked, why a tattoo, I respond that I had always wanted one from my late teens on, but never knew exactly what to get. Then I went to Australia and my life began to evolve. Once on that path of change and personal development, all the passions within me came to the surface, quite literally, thus it became time for ink because the meaning had been found.

Most recently, if you have been following my social media pages, you will have seen that my dear and close friend and I made a day trip to New York City to get very meaningful tattoos placed inside our left wrists. These tattoos, had been in the plans for close to a year now.


While many of my tattoos and the plans for a few more in the future have been done in destination, we chose to meet here, in New York, for this. The two of us met a few years ago at a Book More Travel Workshop in North Carolina, hosted by the Global Travel Institute for Travel Entrepreneurs. I had already belonged to the program and my dear friend and now partner in crime Tracy was just joining. We discovered immediately we were kindred spirits. Before the conference was over, we had become besties.

We learned many things for propelling our business forward through our membership in GIFTE. One of the main concentrations or focus areas is mindset. Our fearless leader, Meredith Hill, founder and president of the company, teaches many things to keep our mind on the right entrepreneurial path.

One of those things involves the analogy of an arrow being pulled back. It has meaning on several levels.

One, is the arrow needs to be pulled back to have momentum. The further it is pulled back the further it will go. Another is to the comparison of contrast in your life. The more contrast you have, the more reward/good that exists on the other end. And, finally, the faith that you need and must have, blind faith, seeing and believing you will hit your target. That faith will create the forward momentum you need to reach your goals. As we say, READY, FIRE, AIM!

I and Tracy have been through a lot of contrast over these past few years. I have been in a constant state of change and evolution for at least the past 3 years as I created and opened the travel agency, divorced my husband, and then relocated from Tennessee to the northeast in New Jersey. Tracy too has had her own agency coming to birth, as she has dealt with the end of her marriage. We both resonated so strongly with the mindset conversations and analogies of the bow and arrow that we decided we would get arrows put inside our wrists to remind us and strengthen us to keep moving forward.

You will see our arrows are slightly different.

Because our struggles and paths and personal meanings are different as well. For Tracy, I know the word TRUST was something she needs to remind herself of and her colors represent her agency branding. For me, I wanted something more traditional, native. I have the dots to symbolize the movement forward, the wave to show that it is not always a straight path to our goals, the leaves as feathers because of my draw and connection to nature. For me nature always heals and restores. But, the one thing, we both know is the best is coming and the reward for our efforts is in sight.
To discover the meaning behind my previous tattoos, check out my blogs, “Souvenirs to Last a Lifetime” and “Tattoos-The Meaning Behind the Ink”

updated 7/19/20


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslInkinspired-The Arrow Tattoo
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Passport for Your Palate-The Chef’s Table

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Do you consider yourself a food connoisseur? Do you like the idea of cruising the Caribbean seas or any seas? Did you know that today’s cruises have some of the most fantastic food experiences with chef backed restaurants, specialty restaurants, themed dining, and special limited experiences such as The Chef’s Table. You best loosen your belt and eat light before this event.

I just returned from the Carnival Dream where my friend and I were accepted at The Chef’s Table the Wednesday night of our cruise. They do a chef’s seating all but the first night of the cruise and it can be requested or ordered prior to your travel, which I highly recommend as it only seats 12-14 guests per night. The cost is about $95 per adult plus taxes and will be billed to your sail & sign account on board. If you can’t keep your appointment you want to be sure to cancel prior to 24hours in order not to be charged a missed seating fee. But, I guarantee you, if you are a foodie, you are not going to want to miss this opportunity to see behind the scenes and eat as the chef’s special guests. On this sailing we actually had a special table and section right in the working galley. (Note: seating areas and menu can vary by ship and sailing. )

What can your taste buds and gastronomy expect? The event begins with an assortment of amuse-bouches. Amuse-bouches are different from appetizers as they are not ordered from the menu and are served gratis according to the chef’s selection. We stood as the four single bite hors d’oeuvre were served along with our glass of bubbles. They were almost to pretty to eat and melted on the tongue with each bite. After tantalizing our tongues with these quick burst of flavors, we were seated at our table. Once seated we were presented and informed of the wine pairings and choices for our menu selection. I was excited to see one of my favorite New Zealand white wines, Oyster Bay as a selection. Wine poured, we began with appetizers not even listed on our course menu for the evening. The breads with the tapenade were delightful served with fresh handmade butter. Really is there anything better than butter?

The main event began with five courses including pork, lamb, seabass, quail and veal. I truly loved every bite, but particularly loved the lamb, quail, and veal courses. I warn you, that you may want to pace yourself you and not clean each plate clear as you go. I managed to sneak a picture of the veal plate. We were able to see the food being prepped behind us and several times during the evening they introduced us to different techniques they use on board such as smoking. The sous chef in charge of smoking the meats certainly loved his job. After a few courses, we took a break to have a short tour of the galley operations. Then we proceeded into the dessert kitchen where we saw how to prepare the recipe of Carnival’s famed chocolate melting cake. This cake will become a regular request at your dining time, trust me. One lucky person is selected to be the guest chef and do the mixing for this chocolate delight. Then it was back to our seats to continue the tasting experience. The mains were topped off with two delightful desserts, but before we were serve dessert, we had a little magic entertainment from the magician onboard. He was quite good and had us stumped at his tricks. Finally dessert arrived, this time the Chef let us take a picture of the beautiful Citrus Cream which included lime snow and elderflower caviar. And no dinner would be complete without the last serving being a chocolate lovers fantasy.

I’ve included a copy of my particular menu from the evening’s event above and below is the recipe for the Chocolate Melting Cake that we got took part in preparing. You can substitute different chocolates such as dark vs. semi-sweet but, not white. Another option is to consider adding a liqueur to liven it up.

Enjoy!


Warm Chocolate Melting Cake
(Yield 4 servings)

Ingredients:
Chocolate semi-sweet 3 oz
Sweet Chocolate 3 oz
Unsalted Butter 6 oz
Fresh Eggs 4 ea
Flour 2 oz
Sugar 1.5 oz

Method:
-Melt chocolate and butter.
-Mix the eggs and sugar and whisk for few minutes, add flour.
-Add the egg mix to the melted chocolate mix.
-Pour the mix in a greased mould.
-Bake directly in the oven at 320F for 14 minutes.

Note:
Make sure that the eggs are at room temperature and chocolate is warm enough while making he mixture.

Serve with ice cream and fruit garnish.

Are your taste buds watering? Would you like to know more about The Chef’s Table or how to add culinary pleasures to your escape? Than contact us!


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-The Chef’s Table
read more