The Divas' favorite places...

Ideas for great spots to drink and dine...
View our larger google map and click your way to some amazing restaurants and bars.

Our places so far include:
New York City
Chicago
Ann Arbor
Minneapolis
New Orleans
Austin
Park City
Alaska
southeastern United States
southwestern United States

Dining Divas

AUSTIN,
TEXAS

After a recent trip to Austin (city of 10,000 dogs) for an Eskimo kiss with my new grand baby… I rediscovered some wonderful restaurants.
Instead of reviewing each one…I’m going to share their websites and tell you that if you visit any of them you can’t go wrong. Each one was unique; and, equally as tasty as the last. Drive to the hill country, visit some on Congress Ave. and try others downtown.

Breakfast brunch at...
Jo’s www.joscoffee.com
The Clay Pit www.claypit.com

Lunch at:
Garridos www.garridosaustin.com
Guerros Taco Bar www.guerostacobar.com

Dinner at:
The Salt Lick BBQ Restaurant www.saltlickbbq.com
Enoteca www.austinvespaio.com

Dessert at:
Yummy Yo Frozen Yogurt www.myyummyyo.com

Enjoy!

Crete Style...
Moussaka

Love traveling and cooking...combine the two!
This moussaka recipe is from Chef Koula at the organic cooking school in Vamos, Crete.

Healthy and fabulous.

moussaka

1 eggplant, sliced thin
5 small zucchini, sliced in long thin pieces
5-6 potatoes, boiled, then sliced thin
1 lb ground beef
1 lb ground lamb
1 onion, chopped
1 c red wine
salt and pepper
1 t cinnamon
2 bay leaves
1/2 t ground allspice
1 c grated parmesan cheese
1 small can of tomato paste
1 c water

Saute eggplant slices in EVOO until soft and browned. Set aside.
Saute zucchini slice in EVOO until soft and browned. Set aside.
Saute' the ground meats and onion until browned.
Add wine, salt and pepper, cinammon, bay leaves, tomato paste, all spice, and water.
Simmer for about 30 minutes. Remove the bay leaves.
Preheat oven to 350F.6. In a large, lightly greased lasagna pan, layer 1/2 of the potaoes, 1/2 eggplant, 1/2 zucchini and all of the meat mixture. Repeat with the remaining potatoes, eggplant, and potaoes. Sprinkle the top with the cheese, and top with the bechamel cream.
Cook in the preheated oven for about 45 minutes. Cool for 20 minutes before serving.

Bechamel Cream for Moussaka

3 c milk
6 T flour or Wondra
3 T butter
1 egg
1/2 t salt
1/4 t pepper
1/4 t nutmeg

In a small mixing bowl, mix together 1/2 cup milk, flour, beaten egg, nutmeg, salt and pepper. Set aside.
Bring the remaining 21/2 cups of milk to a boil.
Add the butter to the hot milk, then add the flour/milk mixture. Stir until mixture thickens, remove from heat, and pour on the top of the cheese layer.

Crete Style... Moussaka

Crete Style...
Moussaka