Travel writer and intrepid adventurer Beth Whitman’s Wanderlust and Lipstick website and guidebooks are indispensable resources for any woman (or group of women) planning a trip, offering everything from travel tips to gear reviews to tales from female travelers who’ve traipsed around the globe. For anyone with the urge to wander, this is the site for you.

Here are some of Whitman’s top tips on everything from traveling green to staying safe to where she’d like to jet off to next. Visit Wanderlust and Lipstick at www.wanderlustandlipstick.com. –Erika Lenkert

What gave you the idea to start Wanderlust and Lipstick?
I’ve always wanted to write about my travels in order to get the word out to other women to show that they, too, could have amazing adventures. I really began traveling and writing in the early 90′s and there weren’t quite as many of us out there, particularly women. So, writing gave me a way to encourage other women to find their path and realize that they weren’t alone in their desire to travel, whether solo or with others.

I started the Wanderlust and Lipstick guides and website because I knew there was information lacking for women travelers. There have been some great gals out there writing guides and tip books for women travelers, but they just didn’t speak to me. I wanted to create a guidebook series and website that would truly inspire women, drawing not only from my experiences but many other women travelers as well. I include stories, anecdotes and tips from many women because I realize I don’t know everything there is to know – I bring limited experience to the topic, as we all do. I’ve just created a venue to get those stories to a wide audience of women.

What are some of your top tips for women travelers, in terms of being safe and prepared in foreign countries?
There are two keys for being safe in a foreign country. The first is to always look and act confident. It’s the women who are unsure of themselves who tend to be the target of thieves and sexual deviants. If you have an air of confidence, you’re saying, “Don’t mess with me.” If a woman hasn’t traveled previously, I recommend that she get her feet wet by visiting a friend in her home country, first. This will give her a safety net and give her some confidence to take bigger steps. Also, take a self defense course. Whether you ever have to use it or not, it will give you additional confidence.

The second thing I recommend is to always trust your gut. If a situation doesn’t feel right, bow out. Most of the women I’ve spoken with who’ve been in potentially dangerous situations say, “I knew something was wrong, but I didn’t want to be impolite.” Forget being polite, do what you need to do to stay safe!

Lots of travelers are interested in traveling “green.” Do you have any tips for more eco-friendly travel?
Absolutely. The first thing is to get yourself a water purifying system like the SteriPEN. Don’t buy bottled water. Instead use the SteriPEN to treat your water. I’ve traveled all over India drinking tap water and simply purifying it. It doesn’t taste any better but at least there are no harmful germs or bacteria in it.

I also recommend traveling “close to the ground”. In other words: stay with the locals; walk or take public transportation rather than taking a taxi; and eat at food stalls rather than high end restaurants. Ultimately all of these things will save you money, but they have the added benefit of allowing you to tread lightly on the earth and support the locals.

What was one of your most inspiring travel moments recently?
Earlier this year I led a group of people through Bhutan for two weeks. Not only did we have the most amazing group of individuals participating, but I was completely touched by the people of Bhutan and the beauty of the country itself. It’s almost beyond words. All I can say is that I was so moved that I’m going to lead a couple more groups back there next year. Even though I promote independent travel, Bhutan is a country where you can only travel with a group, so I’m happy to be the one bringing together some amazing women (and men) for these adventures of a lifetime.

What destinations are on your must-visit list over the next few years?
My list includes Bhutan, Papua New Guinea and the Brazilian rainforest. I’ve never been to the latter two and these have always been on my list.

All photos courtesy of Beth Whitman.

Technorati Tags: Travel, Wanderlust and Lipstick, Beth Whitman, travel tips, travel safety, travel tips for women, women travel, green travel, travel sites, travel blog, Bhutan, Papua New Guinea, Brazilian rainforest

If you haven’t had a chance to catch up with the girls in a while, each of these mixed drinks makes a great excuse for an impromptu girl’s night in. Expand your horizons, treat yourself to a bottle of something special and enjoy a signature cocktail for your evening. Whether you choose a swanky suite or just the living room, each of these drinks will add elegance and fruity Summery freshness.

Which bottle to choose?

• Chandon Extra-Dry is actually a little bit sweet and has aromas of peaches, apricots and white nectarines
• X-Rated Fusion Liqueur is a sensuous blend of ultra-premium French vodka and rich blood oranges, mingling with mangos and passion fruit
• SKYY Infusions Raspberry has fresh floral notes with a finish that is true-to-fruit seediness of raspberry puree.

Luscious Peach
2 ½ oz Chandon Extra-Dry Riche
¼ cup fresh peach slices
5-7 mint leaves
½ oz simple syrup

Directions: In a cocktail shaker, muddle peach with simple syrup and mint. Shake with ice and strain contents into a high ball glass filled with ice. Top with Chandon Extra-Dry Riche and stir. Garnish with a peach wedge or mint sprig.

Naughty
1 oz Pink Lemonade
1 oz X-Rated Fusion Liqueur
1 oz SKYY 90

Shake over ice and serve in a Martini glass

Berry Me in the Sand
2 oz SKYY Infusions Raspberry Vodka
3 muddled fresh raspberries
1 oz limoncello
2 oz prosecco

Muddle fresh raspberries in pint glass. Add ice, SKYY Infusions Raspberry and limoncello.
Shake and strain into a champagne flute and top with prosecco. Garnish with two raspberries on a pick and a large lemon zest.

——Amy Sherman

Technorati Tags: cocktails, vodka, x-rated, chandon, sparkling, raspberry, lemonade, peach, mint

THE NEW JOHN DERIAN FOR TARGET COLLECTION IS AVAILABLE ON SEPT. 5, 2010. PREVIEW THE GORGEOUS GOODIES HERE.

There has been a lot of hype surrounding the new John Derian line for Target, which hits stores in September, and rightfully so. His company, established in 1989, employs a small staff of artists to create his handmade designs, which include his iconic decoupage items, as well as antiques, linens, and a line of stationary.

Derian’s decoupage pieces, which employ the art of cutting and gluing paper images to surfaces, are whimsical combinations of fruits, flowers, animal prints, and centuries-old ledgers and letters. These eccentric collages are then reprinted and pieced togehter in layers under glass accessories, such as plates, platters, paperweights, etc.

Target did an incredible job at translating his popular pieces into homewares for those who can’t afford a Derian original. The line will include plates, platters, stationary, and a host of other gorgeous accessories to disperse around your home. I am in love!

–By Kate Bailey

Technorati Tags: John Derian for Target, decoupage, affordable interior design, platters, plates, paperweights, gifts, funky home accessories

Surprise! There are more ways to serve beer than straight from the bottle or tap… This Labor Day weekend, venture outside the box and try serving up one of these beer-inspired cocktails from Everyday with Rachael Ray:

Guiness Float

Ingredients:
1 scoop vanilla bean ice cream
One 14.9-ounce can Guinness Draught beer
Whipped cream, for topping
Dash nutmeg

Directions:
Place the ice cream in a large soda-fountain glass. Fill the glass with the beer. Top with a swirl of whipped cream and the nutmeg.

***

Lager and Lemon-Limeade

Ingredients:
3/4 cup lager beer, chilled
3/4 cup lemonade, chilled
3 tablespoons sweetened lime juice
Lime wedge, for garnish

Directions:
In a tall glass, stir together the beer, lemonade and lime juice. Serve with the lime wedge.

***

Beer Margaritas

Ingredients:
Four 12-ounce bottles cold light-flavored beer, such as Corona
1 cup (8 ounces) tequila
One 12-ounce can frozen limeade concentrate
Lime wedges
Kosher salt, for rimming glasses

Directions:
In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and garnish with a lime wedge.

***

{Recipes & images via Everyday with Rachael Ray}

– Jennifer Sbranti
www.hostesswiththemostess.com

Technorati Tags: cocktails, cocktail recipe, margarita, beer cocktails, Guinness

It’s a stereotype that men don’t cook at home. But some guys could still use a little friendly push. If you want to encourage your guy to cook, here are two very unpretentious books, written by guys who just happen to host cooking shows, that might do the trick, Two Dudes One Pan: Maximum Flavor from a Minimum Kitchen and Sam, The Cooking Guy Just A Bunch of Recipes. If not, perhaps the book A Man’s Place is Behind the Bar: Killer Cocktail Recipes is in order.

Two Dudes One Pan is the perfect book for the guy with one skillet or dutch oven to their name. Each chapter is based upon the recipes’ cooking vessel rather than ingredients. Choose from The Big Bowl, Nonstick Skillet, Frying Pan, Dutch Oven, Roasting Pan and Baking Dish. Dishes include Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw, Sake-Soy Sea Bass with Baby Bok Choy, Spicy Roasted Cauliflower, Capers, and Parm, Sherried Salmon and Cipollini Onions, Five-Spice Cornish Hens, Pistachio Tiramisù with Sweet Cherry Sauce, and Pumpkin Pie Bars.

From Two Dudes, One Pan:

Buttermilk-Sage Fried Chicken

Says Vinny, “This is one of our most requested dishes. People love it because there’s no bone to deal with. If you decide to make it using bone-in chicken, be sure to let it brine for three days. It will also need to cook a little longer in the pot.”

Makes 3-4 servings

2 cups buttermilk
6 boneless skin-on chicken breasts or thighs
1 cup all-purpose flour
10 fresh sage leaves
3 cups canola oil
1 Tbsp. kosher salt

In large resealable plastic bag, pour buttermilk over chicken. Refrigerate for at least 2 and up to 3 days. In large, shallow dish, mix flour and roughly chopped sage together. Remove each piece of chicken from buttermilk, allowing any excess liquid to drip off; then dredge through flour, tapping off any excess (it may take more than 1 cup flour to do this). Place coated chicken piece on plate; repeat with remaining pieces. In Dutch oven, heat canola oil over high heat until it reaches 375 degrees on digital thermometer. Add chicken pieces to pot (all of chicken should fit in single layer; if it doesn’t, fry chicken in 2 batches and cook until chicken is golden brown all over and cooked through, 8-10 minutes. Transfer to paper towel-lined plate to drain. Season with salt while still hot. Serve warm, room temperature or cold.

Sam, The Cooking Guy is by Sam Zien who thinks that people have “been wrecked by cooking shows with their millions of complicated steps and crazy ass ingredients.” His recipes are easy and rely on some prepared foods like prebaked pizza crust, pesto and even instant ramen noodles. Recipes include BBQ Chicken Pizza, Halloween Chicken Chili, Fridge Fried Rice, Sam’s Sticky Sweet BBQ Ribs, Stuffed Burgers, Pesto BBQ Shrimp, Chili Salmon, Motor Home Meatballs, Spicy-ish Sausage Pasta, The Great Potato Cake, Brussels Sprouts You’ll Actually Eat, (Fake) Creme Brulee

From Sam the Cooking Guy:

Adobo Chicken

Simple chicken cooked in soy sauce with garlic is the unofficial dish of the Philippines. But this..in a bowl…on a bed of steamed rice…is like…totally…wow. Poetic, huh?

Serves 4

1 cup soy sauce
1/2 cup white vinegar
5 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon fresh ground pepper
3 bay leaves

3 pounds chicken thighs, bone in
Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot. Place chicken skin side down in pot and bring to a boil. Immediately turn down to a simmer and cover with lid. After 30 minutes, remove lid and turn chicken over and simmer for an additional 20 – 30 minutes then serve with steamed rice.

——–Amy Sherman

Technorati Tags: guys, cooking, recipes, chicken, adobo, fried, cookbooks, sam the cooking guy, two dudes

While the rest of the country swelters under the August heat, Northern California maintains its cool—quite literally. But the seaside town of Monterey, just a two-hour drive south of San Francisco, will keep your temperature down and your stress level even lower, as you inhale the therapeutic salty air and watch the playful marine animals frolic in the kelp beds.

Cannery Row may be initially enticing, but don’t spend all of your time in the tourist district: There’s life beyond the bustling waterfront way. Monterey’s a central base for much diverse activity, so be sure and take advantage of your prime locale. Explore the city’s stately mansions and historic architecture. Play a round of golf at Pebble Beach. Go wine tasting in Carmel Valley’s vineyards. Navigate the scenic 17-Mile Drive. Or simply claim a plot of sand and enjoy doing absolutely nothing at all (my personal favorite way to spend a vacation!).

When to Go: Now! Or anytime really. Temperatures are consistenly mild and pleasant, averaging a high of mid-60s twelve months of the year and topping out in the low-70s in August, September and October. Regardless of when you go, expect foggy morning and late afternoons, though the haze will burn off around noon to reveal a few gloriously sunny hours. And as goes the story anywhere in California, nights are bound to get chilly, so pack accordingly or don’t say I didn’t warn you.

Where to Stay: The Monterey Bay Inn is a favorite, with its personalized touch and location on the quiet end of Cannery Row. Request an oceanfront room with balcony, and have your breakfast platter (included in the stay and delivered at your chosen time) in a serene setting overlooking the stay. The king-sized feather beds are like sleeping on a cloud, and the 49-room boutique boasts all the modern amenities one could ask for, including wireless access, flat-screen TVs, DVD players, coffee makers, robes and slippers. Some even have gas fireplaces. If you want a larger, more resort-like feel (and have the extra dough to spend), opt for one of the 290 rooms at the Monterey Plaza Hotel & Spa, perched right on the water and occuping prime Cannery Row real estate. The spa is a must-do—an 80-minute metabolic detox treatment will ensure you leave relaxed and rejuvenated—and the rooftop fireplace and hot tubs are not to be missed.

What to Eat: Some of the finest fare around can be consumed at the Monterey Plaza’s Duck Club, or the more casual bistro Schooner’s, with outside waterfront dining. A tad bit cheaper (though everywhere along the Cannery is overpriced), Paradiso Trattoria serves an appetizing conglomeration of seafood and pasta dishes. If you’re looking for a nice cafe in which to chill while catching up with your e-mail (or even work, though I don’t encourage working on vacation!), check out downtown gem East Village Coffee Lounge, with its medieval facade, high ceilings, multiple rooms and comfy chairs.

What to Do: Start with the obvious: The Monterey Bay Aquarium. Even if you’re traveling sans children, you’ll surely be in awe of the underwater life that combs the Pacific Ocean’s floor. (Not to mention, the otters and penguins are just so darn cute!) Once you’ve explored every nook and cranny, walk south of the aquarium along the coast to find lazy seals and sea lions sun bathing along the sandy shores en masse. Before the sun goes down, hop in your car and catch it setting from the lighthouse at Pacific Grove, a marvelous lookout point. If the weather’s in your favor, grab a towel and hit the public beaches just north of the city in Marina or Seaside.

–Kristin Luna

Technorati Tags: monterey, california, information, photos, review, attractions, recommendations, honeymoon, spa, best, monterey bay inn, monterey plaza, travel, ocean, beach, spa, seals, aquarium, kristin luna

I am on vacation, so I admit that this blog is a bit rushed, but I DID find this gorgeous website filled with the most sumptuous bedding and bedroom accessories called BlissLivingHome.com. Here you will find truly stunning sheets, pillows, duvets, throws, candles, linens, candles, and just about everything you could possibly need for a comfortable and chic home.

Below are a few of my top picks from their fall line, but please check out the website. There is definitely something here that is certain to catch your eye. Oh, and the prices are also fabulous!

Amelie

Jenna Pillow

Audrey

Max Peacock Comforter

Saville

–By Kate Bailey

Technorati Tags: chic bedding, stylish linens, Bliss Living Home, pretty pillows, girly sheets, scented candles

No matter what your budget is, saving money and finding good values always makes sense. For more savvy wine buying tips, we turn once again to Liza Zimmerman, principal of the wine education and consulting firm Liza the Wine Chick.

Liza has been writing, educating, and consulting about wine, cocktails and food for more than 15 years. She has published hundreds of stories in the U.S. and abroad in such magazines such as Wine Spectator, Wine Enthusiast, Wine & Spirits and The Magazine of La Cucina Italiana. She is one of less than 100 people in the U.S. to hold the Diploma of Wine & Spirits (D.W.S.), the three-year program that is the precursor to the Master of Wine. She teaches the D.W.S. wine course at Copia, The American Center for Wine, Food and the Arts, in Napa, California.

1. Learn a little winespeak, if you know some wine lingo sommeliers will understand your preferences better and be able to provide you with more targeted suggestions. As noted in a couple of recent articles in the wine trade press, this issue is one of sommeliers’ biggest hurdles in working with customers.

2. Hold a finger under the dollar value you are interested in spending for a wine, saying “I would like something in that range,” the sommelier will understand your general price range and you won’t need to discuss money in front of your guests.

3. Trust your palate, if the wine smells like musty cardboard and send it back: consumers drink the bulk of faulty wines because they don’t know better and are afraid to speak their minds.

4. Make friends with clerks at your local wine shop and let them know what you like and why you like it.then the clerk put together a mixed case for you at whatever price point works ($20 a bottle should get you some nice wines). Keep in mind that when ordering by the case you are also likely to get a case discount.

5. Remember that wine ratings aren’t the Holy Grail and you will pay more money for highly rated wines, the same way you will for the ad campaigns of nationally advertised wines. In comparison, lesser-known wines that aren’t national brands may be better values, plus you may get to impress your guests with a more esoteric wine selection.

Wanna learn more? Increase your wine knowledge while improving your flirting skills! Join Liza the Wine Chick and Annie Gleason, dating coach of Get a Love Life, as they share their insights on wine for business etiquette and body language from 6 to 8pm on Weds Sept 24th at 41A Sanchez St., near Market. We’ll try some lovely wines and have nibbles. Cost per person, only $20! Please RSVP to Liza@lizathewinechick.com

——–Amy Sherman

Technorati Tags: wine, budget, money, shopping, restaurants

The Atlantis

I just found a great resource for families looking for a little help with their travel planning. It’s called WeJustGotBack.com, and the site is jam-packed with everything from editor’s picks, insider guides to popular family destinations, reviews of kid-friendly hotels, travel tips and more.

Many families will be sending their kids back to school in just days, but for those with kids who are preschool age, next month just might be the time to travel, according to WeJustGotBack.com.

In “September Vacation Deals for Families with Preschoolers,” the site details five great deals at such big-name resorts as the Atlantis in the Bahamas, the popular all-inclusive Beaches Resorts and Orlando’s Nickelodeon Hotel. Families with kids under five can save money on discounted rooms, free meals for the little ones, and fun activities.

For instance, September is “Nick Jr.” month at the Nickelodeon Hotel, meaning that a kids’ suite costs half as much as it does during the peak summer season, and the third night is free.

To read about all of the special September travel packages, visit www.wejustgotback.com.

–Erika Lenkert

Technorati Tags: Travel, traveling with kids, family travel, September travel deals, September travel discounts, travel packages, budget travel, kid friendly travel, Nickelodeon Hotel, Atlantis, Beaches Resort, WeJustGotBack.com, family travel planning

Introducing High Sierra Cuisine. It’s the inspiration of newly appointed Chef de Cuisine of the award- Lone Eagle Grill, Chef Mark May. Chef May’s new menu varies throughout the seasons, highlighting wild game and sustainable meats, freshly-caught seafood, and exceptional produce, sourced entirely from the Pacific Northwest.

Inspired by the region’s abundance of exceptional seasonal produce, Chef May incorporates fresh, locally-sourced fruits and vegetables into his menu wherever possible. With the assistance of purveyors and foragers dotted along the Pacific Northwest, with whom he has developed solid relationships over a decade, Chef May has access to some of the season’s best picks. What’s on the menu? Sweet White Corn Soup has fresh Oregon summer truffles and corn tempura, while wild local mushrooms are an earthy feature in Cavatelli with Ragout of Wild Cascade Mushrooms, Fresh Pesto, Vermouth and Thyme. Autumn dishes may feature locally-gathered wild alpine herbs, such as thyme and sage; chards, root vegetables, and heartier grains.

In the following recipe for Grilled Quail with Goat Cheese, Chef May notes, “It exemplifies what we are defining in the use of quail being a game bird, and of course rosemary being an alpine herb, goat cheese also being more prevalent in alpine cuisines due to goats being more at home in the rugged terrain. We serve this dish on our dinner menu and though it is a dish which incorporates meat and cheese, it is still quite light and health conscious.” Our thanks to Chef May for sharing his recipe with us!

Grilled Quail Stuffed with Goat Cheese

Ingredients:
For the Quail:
8 ea. Semi Boneless Quail
1 Log Goat Cheese
12 ea. Rosemary
1 Cup Extra Virgin Olive Oil

For the Frittata:
1/4 Lb. Capellini(cooked)
1 ea. eggs
1/4 C 1/2 & 1/2
2 Tbs. Grated Parmesan
1 Tbs. Minced Chives
Salt and Pepper
Olive Oil to cook the frittata

For the Garnish:
2 oz. Mesclun
Minced Chives
Aged Balsamic Vinegar
Extra Virgin Olive Oil

Method:

1. Cut 8 3/4 inch rounds off of the log of goat cheese.
2. Blot the quail dry and remove the outer 2 wing joints.
3. Put one round of goat cheese in each quail and season with pepper.
4. Pour a little olive oil in the container to marinate the quail in. Place sprigs of rosemary in the oil cover the rosemary in a single layer with the quail. Cover with oil and rosemary. Repeat the process until all the quail are layer with the rosemary and oil. Top with rosemary and the rest of the oil. Cover and refrigerate overnight.

For the Frittata:
1. Cook the capellini. Shock in cold water. Drain and reserve.
2. In a mixing bowl, whisk the half and half, egg, parmesan, chives and salt and pepper till homogenous.
3. Add the capellini and toss.
4. Heat a Teflon pan with a little oil. Pull the noodles form the batter and cook until golden brown. Turn and light brown the other side. Remove the frittata from the pan to a cutting board and cut into 4 parts.
5. Repeat the previous step to make the second frittata.
6. Hold warm while grilling the quail.

Assembly of the plates:

1. Season the quail with salt and grill the quail to the desired temperature.
2. Warm the frittata in an oven if needed.
3. Make bouquets with the mesclun and hold on the plates with the rittata.
4. Cut the quail in half lengthwise.
5. Place the on top of the frittata, crosswise, with the cut surfaces facing out.
6. Drizzle the greens and the plate with the balsamic and the oil. Top with the chives and serve.

For reservations at Lone Eagle Grille, contact Hyatt Regency Lake Tahoe Resort at (775) 832-1234

——-Amy Sherman

Technorati Tags: high sierra, tahoe, hyatt, lone eagle grille, quail, recipe