Destinations Diva

  Top 5 Reasons to Travel Solo to Universal Orlando      On my journey as a Universal Orlando travel writer, I often travel to this vacation destination alone.  As I walk around the theme park resort area, I have often felt that I'm the only one here by myself.  However, I've learned through some of the Universal Orlando Facebook groups, that traveling solo is actually quite common!       In my case, my spouse is not a theme park junkie as I am.  He works a full time job and would rather hike in nature in his spare time than go for the type of  entertainment which is offered at theme parks.  This even prompted my to write my second book, Escape from the Mouse Trap , a book offering other activities in Orlando besides theme parks.       I now know that lots of travelers not only travel solo to Universal Orlando, but actually prefer this style of travel.      Listed below are the top 5 reas...

     The year 2020 has brought with it not just the devastating effects of Covid-19, but also the negative impacts to the travel industry.  As a travel writer, I personally had four trips cancelled.  These trips were to Costa Rica, Point Clear, Alabama, Miramar Beach and Argegno, Italy--these along with my frequent trips to Orlando to continue updates on my many Orlando travel guide books.  Even when some things began to open and we booked a trip to Sandestin, Miramar Beach, our reservations were cancelled because of high rates of infection in Louisiana.       When we finally felt safe enough to venture out, we naturally wanted to support our local restaurants in New Orleans.  We love spending time in the New Orleans French Quarter, not only because of the excellence of the dining establishments, but the history of the area.   I started to think about a traveling to a place with similar historical value and somewhere within in driv...

      Crawfish boils are a Louisiana tradition every spring when the crustaceans are prevalent.  Affectionately referred to as "Mudbugs," crawfish are harvested from flooded rice fields after the rice is harvested every year.  Crawfish boils commonly are  accompanied by corn of the cob, new potatoes, and smoked sausage as well as whole heads of garlic (with the tops cut off), onions, lemons and a unique blend of seasonings sold as "crab boil" seasoning.       At our crawfish boils, we usually add extra potatoes, corn and sausage to the boil which make great leftovers.  After the boil, it is common to make great potato salad, scallop potatoes and the sausage is great in jambalaya.       Over time, the great cooks of Louisiana have developed after the boil recipes using leftovers.  After the boil salad is a potato  salad using up any leftover crawfish and potatoes and after the boil soup is a chowder using the...

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HAITIAN CAJUN FUSION RICE WITH SMOKED SAUSAGE Ingredients: 1/4 cup olive oil 1/2 cup diced onion 1/4 cup diced celery 1/4 cup diced bell pepper 2 cloves garlic, chopped 2 tablespoons chopped parsley 1/3 cup diced tomato 1 tablespoon epis (see note) 1 tablespoon tomato paste 1/2 teaspoon low salt cajun seasoning 1/2 tsp. adobo seasoning 1/2 tsp. Sazon tropical seasoning 1/2 tsp. dried thyme 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tablespoon chicken base or 2 chicken bouillon cubes 1 cup uncooked long grain rice 1/3 lb. sliced smoked sausage 1/3 lb. boneless chicken thighs cut into 1 inch pieces 2 cups water or chicken broth 1 can sliced mushroom 1/3 cup frozen lima beans chopped green onion tops for garnish INSTRUCTIONS: Heat a skillet and add a little olive oil.  Add the smoked sausage in a single layer and brown both sides. Remove. Add chicken and brown. Remove and set aside. Add onion, celery and bell pepper (you may need a little more oil) and cook until the...

Haitian Cajun Epis (green seasoning) Makes 2 pint jars. INGREDIENTS: 1 bunch green onion 1 bunch parsley 1 handful fresh thyme, stems removed 1 celery stalk with leaves 1 peeled onion cut in chunks 1 seeded bell pepper, cut in chunks 4 gloves garlic, peeled 2 hot peppers (serrano or jalapeño) 3 tablespoons olive oil juice of half a lemon Cut all vegetables in pieces to fit in a food processor, you may have to process in batches.  Puree in food processor and continue to add vegetables until all are chopped.  Add olive oil and process again until the mixture becomes smooth.  Add lemon juice and continue to puree. Fill mason jars with mixture.  If you have any leftover mixture, fill ice cube trays.  When frozen, pop out into a ziplock bag and keep in the freezer. Follow me on Instagram:   https://www.instagram.com/maryfdesilva/  @maryfdesilva Follow me on Facebook:  https://www.facebook.com/MarydeSilvaAuthor/  @marydesilv...

     Mediterranean cuisine has alway been one of my favorites ever since I first attend the Greek Fest held each year in New Orleans on Memorial Day weekend.  What draws me to this cuisine over and over again is the freshness and the healthiness of the my favorites--Greek salad, gyro, hummus, and Chicken Shawarma.        My other latest obsession is avocados.  The health benefits of the tasty green fruits are just a bonus to the great taste.  I've combines two of my favorites in this recipes which marvelous results! Don't be shy if you wish to add more avocado! Avocado Tzatziki 1/2 or large avocado 1 cup Greek yogurt 1 large cucumber, pealed, seeded and chopped Juice of half a lemon 2 small garlic cloves 1 1/2 tablespoons fresh dill or 1/2 teaspoon dried dill 3 tablespoons extra virgin olive oil kosher or pink salt and pepper to taste Place all ingredients in a food proces...