Ingredients:
10 lbs russets, peeled, into two pots, I don’t have a single one big enough, water/salt. 
One very large Vidalia, diced 
One entire stalk of celery hearts, chopped 
1/2 jar of salad cukes (I cheated, I could dice up baby gherkins but I didn’t) 
15 hard boiled eggs…okay, I boiled up 18 but somebody ate 3 of them, it wasn’t me.–They will fart, very noxiously later–glad SHE sleeps upstairs. 

Boiled the potatoes until tender, drained. The eggs shelled and chunked up with the old fashioned pastry cutter…the kind with the blades. All into the BIG bowl, (yes, I have one that big.) 
Into another big bowl, 1 jar and 1/3 of another of mayo, real mayo, no fake stuff. 
1/2- 3/4 cup cider vinegar 
1/4 – 1/2 cup white sugar 
1/2 cup of yellow mustard 
2 teaspoons salt 
1 or more teaspoons freshly ground pepper 
1/2 teaspoon or more of onion powder 
1 teaspoon marjoram or more (If you can’t get that, Sylvia’s Seasoning) 
(mix the dressing well with a spoon) 
-Pour over the steaming mass of potatoes, eggs, onions, celery, and salad cukes – 
-Incorporate the dressing carefully, then into the BIG Rubbermaid container, then into the fridge to chill down. The dressing is a classic. Many will opt just to glop ‘salad dressing’ over it, but a true dressing isn’t commercial. The mayo (which I can make but won’t), mustard and cider vinegar is a classic, what you add from there is up to you. 
-Taste the dressing; work it to fit you, more salt, and pepper.

That’s MOM’S potato salad, just on a much larger scale than she ever made it. She never had leftovers–ever

Fireman’s Chicken BBQ Sauce

Fireman’s Chicken is special. Most aren’t familiar with it from what I’m finding out. It must be a regional thing. I grew up with it; it was MOM’s BBQ sauce. I never knew it was called “Fireman’s BBQ Sauce” or anything else. I just remember Mom making up huge jars of it to take the American Legion. For a few years during the summer months when Dad was Commander of the Salisbury American Legion Post #64, we spent a LOT of time there, often at the big grill in front of the Legion on Route 50. There was lots of summer traffic and they were selling BBQ chicken, Mom’s BBQ chicken. No red sauce here.

It was tangy sweet with cider vinegar, spices, and the char from the fire that made it. It had that indefinable goodness that foodies call “Umami” now. It had the right balance of everything and the chicken was never dried out, it was just PERFECT. 

My sisters and I, would stand by the roadside flagging down traffic as the incredible scent of the barbecued chicken wafted everywhere. Actually, the passersby didn’t need us hanging out in the breakdown lane waving our arms to pull over. They just followed their noses, they were eager to stop.
*************
Recipe:

It was only in recent years (and by that I mean the last 25-30) that I realized Mom’s BBQ chicken wasn’t hers alone. I had certainly encountered it on roadside stands, it was almost the same. The recipe is pretty basic, how you make it your own is yours and you can vary it at will.

It’s oil (I prefer canola, corn, or peanut for this), vinegar, heavy on the salt, pepper, poultry seasoning, and an egg. Mix well. If you have bone-in chicken or are using chicken halves — marinade at least 12 hours. If you are using boneless chicken breast, do it at room temperature but never over 2 hours, or you’ll pickle the chicken breast and make it rubbery. Boneless chicken breast is flexible, but not THAT flexible. My preference is the chicken thighs, bone-in, and the longer you let them go, the better.

Measurements are 1/3 oil, 2/3 vinegar ratio–don’t stint on the salt, lots of salt, and pepper, generous with the poultry seasoning, the egg is a given–lemon pepper if you have it, a hint of sugar, and some Tabasco sauce too–rounds it out. But mostly it’s those primary three—basic ingredients.

My preference today was the corn oil (because I had it), a mix of both cider and white vinegar (white vinegar has more bite, but cider has the sweet–I wanted both), plenty of kosher salt, freshly ground black pepper, some lemon pepper, lots and lots of poultry seasoning, and some tabasco sauce. On the side, I had mixed up a smaller lot save the egg for mopping the chicken once it was seared.

Have your grill, if gas, one side HOT, the other side cool. Sear skin side down, flip, sear, move the the cooler side to finish. Watch well because this stuff is highly combustible.

You want a char but not a burn, get it crispy. It’s tangy, sweet, and that flavor you really want!

Wet Cornbread

Ingredients:

3 cups Indianhead white cornmeal
3 cups boiling water
2 ½ cups whole milk
1 cup sugar
1 teaspoon salt
1 stick butter
3 eggs beaten
2 ½ cups whole milk
Dollop oil (corn/vegetable)

Put cornmeal, salt, sugar into LARGE bowl, stir, make cavity for butter. Preheat oven to 400 degrees (prep 12” x 9” pan with non-stick spray and then drop dollop of corn oil in bottom of pan).

Add boiling water to cornmeal/sugar/salt/butter –stir well to incorporate, then add eggs, stir until the cornmeal mix ‘eats’ all the egg mix…Then stir in the milk, pour into prepared pan, into the oven, set the timer for 1 hour, but depending upon the humidity of the cornmeal at time of cooking, it could be done in 45 minutes, keep checking, you’ll know when it’s done.
—–
The only real requirement  is that once you have the cornmeal, sugar, salt, and stick of butter in the big bowl, incorporate each additional ingredient, hot water, eggs, and  milk, one at a time. Then into the 400 degree oven and set the timer for the 45 minutes, if it’s humid it can take longer. You’ll know when it’s done. Take it out, let it set for 15 minutes before you cut it up and serve.

Connect with Carol Remsburg through her blog or Facebook for more great recipes infused with family and a little humor.

New England Clam Chowder

Recipe courtesy Anne Burrell  (Host: Secrets of a Restaurant Chef & Worst Cooks in America)

Ingredients

• 4 dozen little neck or cherry stone clams, scrubbed
• 4 thick slices bacon, cut into lardons
• 1 large onions, cut into 1/4 inch dice
• Kosher salt
• 11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
• 3 tablespoons flour
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 bundle of thyme
• 2 bay leaves
• 1 to 2 shakes hot sauce, optional (recommended: Tabasco)
• Extra-virgin olive oil

Directions

Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven’t opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve.

Coarsely chop the clams and reserve.

Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes.

Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes.

Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using.

 

 

Manhattan Clam Chowder

Recipe courtesy Emeril Lagasse, 2001

Ingredients

• 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
• 4 slices bacon, cut into 1/2-inch lengths
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup chopped bell pepper
• 3/4 cup diced carrot
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1 1/2 teaspoons dried oregano leaves
• 4 sprigs fresh thyme
• 1/2 teaspoon crushed red pepper
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 cup chicken stock
• 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
• 1/4 cup chopped parsley leaves
• Freshly ground black pepper
• Salt

Directions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Addonions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

Q1. What makes a sport exciting to you? #NUTS

Q2. What sport do you most likely see yourself participating in 5 years from now? #NUTS
@BroomsRUs     Beige Shoe Shuffle Board Tournaments.
@amandaelsewhere   Team drinking, or competitive walking, or both
@JeanetteJoy   Pole dancing
@Vagabond3Live   I see myself playing in fantasy leagues… Does that count?
@ilivetotravel   Winery crawl
@kelaussie29   I’d love to do Muay Thai boxing again, rugby, motorbike racing, more sky diving – I want to do it all!!
@BoomerangHotels   Does throwing things and yelling at the TV while watching sports count?
@CaptainandClark   the speed of the game & the availability of the beer

Q3. Where do you most prefer to watch sports? home, live, sports bar etc.  #NUTS
@TravelProducer    Hate watching sports on TV so I prefer to be at the stadium, race track or horse track!
@jonk  definitely live. otherwise i’ll lose interest if i’m not around people who are really into it
@chatdeviagem   I love to watch sports live. The cheers of fans, the noise, the bad-for-your-heath-food.
@McMedia  Tailgating! grilling up some @OmahaSteaks
@SuzeMars  All playoff games are best at the stadium or a packed bar, nothing like hugging strangers
@hjortur I’ve only once enjoyed watching football. The finals in the World championship on a big square in Barcelona. Wow, the atmosphere! #NUTS

When in doubt ask an expert and we did just that. Who better than etiquette expert and mom of two boys, Patricia Rossi to tell us how to navigate the Super Bowl party! 

Tip #1: Do bring a dish to share to the Super Bowl party. Even if the host says not to bring anything, bring something anyway. More food choices and variety make the party memorable. Try to bring something you can eat with one hand and also consume in a few bites.

Tip #2: Don’t talk about diets, anything Fat Free, or Jenny Craig.It’s one of the year’s biggest sporting and social events — coupled with the year’s biggest buffet, so enjoy the Super Bowl food and have fun.

Tip #3: Don’t glance, paw or covet the remote control. It is only to be touched by the people who live in the house.

Tip #4: Do think Archie Bunker or Captain Kirk in regards to seating etiquette.Let the host have the seat of honor. They have been slicing, dicing, and prepping for a week so give them the Grand Poobah chair.

Tip #5: Do be a great guest. At the end of each quarter walk around and help with keeping things clean. Simply picking up orphaned cups, plates and napkins will be a huge help for the host and might even inspire other guests to do the same.

Tip #6: Super Bowl Party Conduct… If your team is trailing, NO acting crazy! Besides the team and the players probably aren’t a part of your family or contributing to your 401-k so no carrying on.

Tip #7: Do provide two rooms if hosting the party. One room for avid fans and the other for the guests who would rather converse and mingle with the game on in the background.

Tip #8: Don’t be overly talkative during the commercials. They are the most highly anticipated ads seen all year. Same goes for the halftime show. Even non-football fans love to watch all the new commercials and the exciting halftime activities.

Tip #9: Don’t over indulge in anything. Don’t splay yourself out over the entire sofa — causing others to stand — don’t siphon the entire keg, or consume all the honey rubbed, triple fried, extra spicy chicken wings, even if they do taste exactly like your mama’s.

Tip #10: Do depart in timely manner. When the game is over NO LOOMING AROUND. It’s not New Year’s Eve so GO ON HOME! BE sure to thank your host even if your team lost.

 Patricia Rossi is the author of the exciting new book Everyday Etiquette: How To Navigate 101 Common and Uncommon Social Situations. She is the go to person for etiquette knowledge and experience in television, radio and print media. She is one of the nation’s most dynamic and entertaining speakers and is featured on NBC Daytime’s One Minute Manners in over 100 television markets.

Welcome to our Therapy Group!

This Week’s Theme: *FANATICS*
straight-jacket optional, sense of humor required

We believe the Midlife Road Trip is the perfect therapy for a midlife crisis so each week we host a super fun online therapy session. You’re invited to join the conversation for some lively chat about a fun new topic each Tuesday from 3:30-4:30 EST.

Just follow #NUTS on Twitter (or use this TweetGrid) and answer the questions using the hashtag or you can answer the questions on our Facebook Fan Page. We and our Guest Therapists ask a new question every 6 minutes in what feels like the Fastest Hour on Twitter!

Our Guest Therapists perform an invaluable service to the Twitterverse as they guide followers through each Not-so Usual Therapy Session. They have signed up to receive the official weekly email containing the top secret questions that will be tweeted at the designated times to the audience of #NUTS. Guests Therapists are encouraged to submit topics and questions for future sessions. They’re awesome people and you should follow them:)

	@RickGriffin	@McMedia	@VickyAkins	@FamilyFoodie
	@SonomaWineGuy	@JeanetteJoy	@TheTripChicks	@LoriMoreno
	@TravelBlggr	@MalloryOnTravel	@Banff_Squirrel	@MomsOfAmerica
	@La_Loquita	@HennArtOnline	@TravelProducer	@_KimRandall
	@MagellanPR	@Claudiabia	@VegalBill	@Only398
	@ClareAppleyard	@RoniWeiss	@Flamingberry	@DutchUmbrella
	@MyGo2It	@TravelMaestro	@nodnsmileNYC	@JKHeaton
	@bonnieschueler	@Ibeatcancrtwice	@RockingJude	@CruiseBuzz
	@TOR0706	@BelizePost	@PatriciaRossi	@HotelPRGuy
	@jbranigan	@hobonora	@CelticTours	@FSLosAngeles
	@SaraRoderickLA	@BoomerangHotels	@bjohnsonCTA	@SantaFeTraveler
	@ChemmeMore	@LFroment

If you’d like to be added to our list of Guest Therapists, and receive the questions in advance of the sessions please contact us at NUTS@MidlifeRoadTrip.TV and say something like “I’d like to be a Guest Therapists”. All we need is your email address and Twitter handle. We’ll leave you on our list until you ask us to remove you or until we see that you are no longer participating as a Guest Therapist or that you’re doing something goofy like tweeting the questions prematurely. … Oh and one more thing – Therapists wearing a Midlife Road Trip Twibbon are always at the top of the list! (We’re shameless self-promoters like that:)

January 27 is Port Day! As a recent a fan of white ports, I’m celebrating with a bottle of Krohn Lagrima Fine White Port. It retails around $18 a bottle and has an alcohol content of 20%. Though  this wine pairs well with chocolate and fruity desserts,  I’m going to pair it with a strong blue cheese. I like the contrast of the sweetness of the wine and the saltiness of the blue  cheese.

I prefer white ports chilled but they can be served at room temperature are excellent as an aperitif or dessert wine.

How good is life when you can drink wine and win an iPad2? Here’s your chance to get in on the #PortDay fun with a contest from the CENTER FOR WINE ORIGINS    

Press Release:  CENTER FOR WINE ORIGINS ANNOUNCES JANUARY 27th AS #PORTDAY AND LAUNCHES PHOTO CONTEST
Celebrate Port and Win an iPad 2!
WASHINGTON – The Center for Wine Origins is proud to announce that January 27 will be “Port Day.” The inaugural celebration of Port Day encourages the celebration of this truly unique wine that only comes from Portugal. Consumers from around the world are encouraged to participate in the celebration of this authentic wine and raise awareness about the need to protect the Port name.

Participating is easy.  Consumers can join Port Day online by blogging, tweeting, posting and sharing their thoughts about this exceptional wine by using the #PortDay hashtag. Or, they can host or join one of the numerous retail and restaurant tastings that are being planned in locations across the United States. To stay up-to-date on the most current news regarding Port Day or to register an event, visit http://bit.ly/vUenZr.

As part of this celebration, the Center is hosting a contest to encourage U.S. consumers to photograph their favorite authentic Port wines. To enter the contest to win an iPad 2, contest entrants should send a picture of an authentic Port label to wineorigins@clsdc.com with the subject line as “Port Day 2012 Photo Contest Entry” or post the picture to your Facebook profile and tag yourself and the Center for Wine Origins in the picture. One Grand Prize winner will be selected randomly on January 25 and receive an iPad 2.  Complete contest rules are available at www.wineorigins.com/?p=1501.  

There are many quality fortified and dessert wines, but true Port only comes from the Port appellation in Portugal, one of the world’s oldest regulated and demarcated wine regions. Port grapes are grown in the Douro Valley, located approximately 60 miles from the city of Porto, where Port gets its name. The Douro Valley is surrounded by rugged mountain ranges that produce a hot, dry climate. While the flaky, arid soil presents unique challenges for the winemakers who build row upon row of terraces, it’s the combination of the climate and soil that makes Port unlike any other wine. That’s why its name can only be used on a label if the grapes and the wine are produced, under strict controls, in the Port appellation.

Unfortunately, today the Port name is misused on wine bottles across the world and particularly in the United States. Wines produced not from the grapes grown in the Douro Valley are misleading consumers to believe it is Port by improperly putting the name on its label. When shopping for Port and entering the contest, make sure to look for the seal of the approval and confirm that the wine comes from Portugal (see photo).

Remember to join in #PortDay either online or offline at your local wine bar or restaurant with friends. For more information about #PortDay visit: http://bit.ly/vUenZr. For more information on the photo contest and the Center visit www.wineorigins.com.

Q1. What’s the last thing you’ve checked off your Bucket List?

Q3. What are the benefits of having a Bucket List?
@LauraAllenTvl   You always have something to look forward to/aspire to/hope for!
@LolaDiMarco   So that perhaps you can plan for some big goals!!
@RickGriffin:  A Bucket List is your roadmap for a successful life lived on your terms
@TheSuss    If you have a bucket list, you know you haven’t kicked it yet! Underrated benefit, IMHO!
@kitwhelan  I guess it helps to make you go ahead and plan that next trip! Though I don’t really keep one (except the going to space thing!)
@anne_elizabeth  bucket lists keep the daydreaming alive!
@akonthego   It’s nice to have a goal. Or two or three or ten.
@FathomWaytoGo:   Isn’t a “bucket list” just a “to-do list” with a better publicist?

Q4. What’s the most extreme or adventurous thing on your Bucket List
@MalloryOnTravel  Really want to try BASE Jumping though think I’ll have to do a few ‘familarisation’ sky dives again first
@CaptainandClark  Either trekking across Mongolia on a horse or swimming with whale sharks
@ilivetotravel could be crossing Siberia by train
@zongrik  walking on red mars ~ standing on mons olympus ~ gazing back at earth
@tracycopy  Does eating Italian food & drinking Chianti until you have to unbutton your pants count as adventurous? LOL!
@DitchCity   Extreme drinking, probably. All of London’s best cocktail bars, in 24 hours. The sharks can do their own thing…
@santafetraveler   If extreme be the challenge, then I suppose filming a wildlife documentary in uncharted Africa would suffice
@KirkCole: … #Amazon Cruise and hiking through the rainforest. Would be so gorgeous.

Q5. What do you think should be on every one’s Bucket List?
@MiddleSeatView   a trip where you make a difference – build a house, build a school, share your knowledge with locals, learn
@ZipSetRachel  Making a difference in the life of a child
@ehalvey  Getting out of your comfort zone on a regular basis. And having a proper pint of Guinness
@NewYorkHabitat   Everyone should experience free falling
@_genevieve  Become a reverse VC/Angel Investor. Even more difficult to achieve: get a piano lesson with Tori Amos. -3:56 PM Jan 24th, 2012
@FSLosAngeles   A long & leisurely stay at a @FourSeasons hotel, of course
@BespokeTravels  to keep adding more to the list, always keep it half full!
@foodieintl   In my experience: an Indian wedding, volunteering abroad & spaghetti carbonara at Rome’s Maccheroni.

Q6. What’s the right age to begin working on a Bucket List?
@MusicandMarkets  When you’re old enough to understand what it is!
@kitwhelan  I suppose when you realize your mortality… so sometime after college?
@HTinspires   Never too young and never too old to start
@tracycopy   When you are still young enough to do everything on said list!
@familyonbikes My sons had theirs at age 10!
@LolaDiMarco  Immediately or as soon as you can! That would be my advice! Start living your dreams right NOW!
@KelseyIvey  As soon as your can write
@peoplefw  as soon as you think of it. right now! start that list- put #NewZealand at the top. got great place to stay in Welly

Q7. Which celebrities would you most want to meet?
@_genevieve  Mark Cuban, or anyone else I could talk to about successful
@JordiCasinos  I’m sorry to say that as good old #INTJ I don’t value celebritydoom, but knowledge and achievement. No celebs needed
@BridalTravelGuy  Tom Brady so I can punch him in the mouth
@VegasBiLL  Steven Tyler #was fun http://t.co/N9D0ibxd
@TravelBlggr:  Betty White!!!
@thedailybasics: Better    Hurry!
@LocoGringoCom:  Johnny Depp
@CaptainandClark:. Anthony Bourdain, Anderson Cooper, Ryan Gosling, Queen Elizabeth (so she could knight me).

Q8. What’s the one thing you’d most like to check off your Bucket List this year?
@analopezct: . Tibet, Tibet, Tibet, Tibet!!
@anne_elizabeth scuba dive the great barrier reef! hug a koala! do something extreme in NZ! #nuts (planning aus/nz this year)
@KAKIK0 R  Gonna hit the Mayan world (Guatemala) in the months preceding 12/12/2012
@_genevieve  Visit every state east of the Mississippi; launch my business.
@NewYorkHabitat:  Once again, hugging a lion. Feel like this needs to get done soon
@khegre   Iceland. Or Galapagos. Or South Africa.
@kristiemacris  lifting a proper cup of tea to my lips with my right arm!
@Inga_Ros  That being said, there are many places I´d want to go this year (I dream big). Some new and some to revisit, like #Croatia

Q9. What’s the most unusual thing on your Bucket List? #Nuts
@MiraCristine  earning how to play a Irish tin whistle
@LAredCARPETtour  Swimming with sharks
@JordiCasinos   Own a game lodge in #Africa where friends and I can reunite once a year
@LolaDiMarco   Doing a James bond location shoot tour w/Daniel Craig
@santafetraveler   Not sure it’s that unusual, but Easter Island. Want to see those heads.
@BridalTravelGuy  . Getting a #NUTS knuckle tattoo on my mouse clicking hand
@LocoGringoCom  Travel through the Straits of Magellan on a small ship
@GreystoneEstate   Have Kate & William stay with us!

Q10. If time travel were possible, what would you add to your Bucket List? #Nuts
@MalloryOnTravel Being able to truly ‘Walk with Dinosaurs’ and not just watch it on tv has top any list
@claudiabia  Go to a dance ball at Louis XV time
@kelaussie29    I would want to travel to the future, to see if we actually ‘learned’ from all the bad stuff we have done to the world
@AuthenticCoast   To be in Prince Henry Sinclair’s boat when he landed on the shores of Nova Scotia’s Chedabucto Bay in 1398.
@tracycopy   Speak to my mother again during a time BEFORE she had Alzheimers
@DitchCity  Witness the cave paintings in Lascaux, France (and maybe help the guy with shading).
@peoplefw  i’d love to go back and see both my grandfathers as young men immigrating via Ellis Island. just a glimpse would be cool
@VegasBiLL Hogwarts Castle

Welcome to our Therapy Group!

This Week’s Theme: *Social Media*
straight-jacket optional, sense of humor required

We believe the Midlife Road Trip is the perfect therapy for a midlife crisis so each week we host a super fun online therapy session. You’re invited to join the conversation for some lively chat about a fun new topic each Tuesday from 3:30-4:30 EST.

Just follow #NUTS on Twitter (or use this TweetGrid) and answer the questions using the hashtag or you can answer the questions on our Facebook Fan Page. We and our Guest Therapists ask a new question every 6 minutes in what feels like the Fastest Hour on Twitter!

Our Guest Therapists perform an invaluable service to the Twitterverse as they guide followers through each Not-so Usual Therapy Session. They have signed up to receive the official weekly email containing the top secret questions that will be tweeted at the designated times to the audience of #NUTS. Guests Therapists are encouraged to submit topics and questions for future sessions. They’re awesome people and you should follow them:)

	@RickGriffin	@McMedia	@VickyAkins	@FamilyFoodie
	@SonomaWineGuy	@JeanetteJoy	@TheTripChicks	@LoriMoreno
	@TravelBlggr	@MalloryOnTravel	@Banff_Squirrel	@MomsOfAmerica
	@La_Loquita	@HennArtOnline	@TravelProducer	@_KimRandall
	@MagellanPR	@Claudiabia	@VegalBill	@Only398
	@ClareAppleyard	@RoniWeiss	@Flamingberry	@DutchUmbrella
	@MyGo2It	@TravelMaestro	@nodnsmileNYC	@JKHeaton
	@bonnieschueler	@Ibeatcancrtwice	@RockingJude	@CruiseBuzz
	@TOR0706	@BelizePost	@PatriciaRossi	@HotelPRGuy
	@jbranigan	@hobonora	@CelticTours	@FSLosAngeles
	@SaraRoderickLA	@BoomerangHotels	@bjohnsonCTA	@SantaFeTraveler

If you’d like to be added to our list of Guest Therapists, and receive the questions in advance of the sessions please contact us at NUTS@MidlifeRoadTrip.TV and say something like “I’d like to be a Guest Therapists”. All we need is your email address and Twitter handle. We’ll leave you on our list until you ask us to remove you or until we see that you are no longer participating as a Guest Therapist or that you’re doing something goofy like tweeting the questions prematurely. … Oh and one more thing – Therapists wearing a Midlife Road Trip Twibbon are always at the top of the list! (We’re shameless self-promoters like that:)

What’s was your inspiration for starting Monday night’s #Foodiechat? 

After spending years on my social media channels sharing about tips, and discoveries, it was time to create a community.  I am a natural Foodie, and on Monday, May 9, 2011, I began asking my Twitter friends Foodie questions with the hashtag #Foodiechat.  After five hours, the chat trended in the US, Miami and Chicago!! I am excited to be hosting my 38th episode as of January 23, 2012.

What are your goals for #Foodiechat and how do you see it developing down the line?

My goals for #Foodiechat are many… Our next mile stone will be our one-year #Foodiechat Event. On Monday, May 7, 2012 Foodies will gather in cities across America to celebrate our one-year!  

I am so excited to partner with restaurants and national sponsors to make this a truly one of a kind event, online and offline!  This will be a fun event to have everyone who has participated in the chat over the last year, meet each other live in their respective cities! What a great common bond our community shares, and to bring it live will be spectacular. 

What do you enjoy most about #Foodiechat?

What I enjoy most about #Foodiechat is the people who tune in each week, and who come with such enthusiasm.  I also love all of the answers from the community! We have such colorful personalities throughout the chat that make it so fun.  In addition I have learned so much about different cuisines, culture, and traditions from around the world through #Foodiechat.  The connections I have made through #Foodiechat are amazing! This is how I met you Sandra!! I am truly excited about #Foodiechat each and everyday!  The chat goes beyond Monday night, we are sharing all week long.

What is your favorite meal? 

My favorite meal would have to be a Sushi Boat from one of my favorite local Sushi Restaurants in Chicago. I love Sushi!!! In fact, My mom introduced me to Sushi when I was kid and I was not a fan at all! All I wanted was Mcdonalds. I could now eat sushi everyday.

Your professional background is social media. How do you think social media has influenced the foodie community?

NetUpNow is a social media company working with brands and entrepreneurs to engage with new consumers through social media marketing and networking. NetUpNow’s client base is mostly in the hospitality industry, so the creation of #Foodiechat was a natural fit for my overall business model. Social media as a whole is all about “Sharing,” which brings Foodies, Friends and Restaurants all together.  With Apps such as Foodspotting, Foursquare, Tout, and Instagram, social media becomes 3-D! I don’t know about you, but seeing a great picture of a delicious meal will catch my attention anytime! 

How has social media influenced your life?

Social Media is truly a way of life for me. It has influenced me so much that I started a social media company NetUpNow over four years ago. My company names says it all for me. I love to connect with people, and connect people to each other.  My term for connecting is to “NetUp.” I love meeting people online and also live!

What’s on your Bucket List?

One thing on my Bucket List is to travel each week to cities across the world and and host a live #foodiechat. Sharing Wine and tasting cuisines from all over the world with my fellow #Foodiechat community would be extremely rewarding.  Stay tuned, London, Paris, LA, NYC … my bucket list is a big one.

Beer Wench … Now, That’s an unusual career choice. How does one become a beer wench?

My story is just as unusual as the career sounds. Long story short, my background in food & beverage exposed me to the wonderful world of craft beer. When I left the restaurant biz for the crazy world of advertising and marketing, I felt a void and a desire to connect with my love for booze. A writer by trade, I remedied the situation by launching a beer blog. And seeing as how I worked for an extremely talented and creative agency, it was crucial for me to develop a brand for my venture. At the time, I was a ripe young 24 year old, and wanted a brand that reflected my playful and quirky personality. So, late one February night in 2008, The Beer Wench was born!

Why beer and not wine?

Ah, herein lies the rub. I left out a few important details from the story above. Technically, it was wine that got me into beer. I started pursuing sommelier certification not too long after college graduation. I spent several years studying and working in wine, even worked for a brilliant Master Sommelier.

It is no secret that I originally wanted to write a wine blog. But intimidation got the best of me, so I fell back on my second love at the time, beer. Hasn’t stopped me from infiltrating the wine blogger community, though. I like to think of myself as an honorary wine blogger

But when everything is all said and done, my stars were aligned the day I chose to blog about beer over wine. Never have regretted my choice, and haven’t looked back since.

These days, however, my actual title is “Director of Awesomeness” at Bison Brewing in Berkeley, CA. My responsibilities include everything from marketing to sales, PR, administrative work, event planning and even brewing (and then some). Can’t lie, I’ve got the best job in the world.

Pairings … Beer & Wings, Beer & pizza are common choices for beer pairings. What are some of your favorite pairings?

Gueze (spontaneously fermented Lambic from Belgium) and mussels definitely tops the list.

Oysters and dry stouts are a classic, must try pairing. Next time you are out, ask for a stout instead of champagne, it will blow your mind.

Bacon wrapped figs stuffed with blue cheese paired with a barleywine is another awesome match.

I also love anything salty with IPA’s. Salt intensifies the citrus and floral nature of hops, and relieves some of the bitterness. A great pairing is obviously cheese, but I also like sushi and shellfish with IPAs. By nature, anything from the sea is salt-forward.

Lastly, I love Saisons (Belgian farmhouse ale) with curries, especially Thai. The spicy dryness of the saidon is a perfect match for the spicy richness of those sauces.

What does someone look for when selecting a beer to compliment their meal?

Essentially, there are two things that need to be balanced in a food & beer pairing: weight and volume. Think of weight as being light to heavy, and volume as being soft to loud. Rich and fatty foods need more robust, higher alcohol beers. Lighter, fresh foods demand lighter styles of beer. When it comes to intensity of flavors, or volume, strong food flavors need strong beer flavors and visa versa. Ideally, the pairing would heighten the flavors of both the dish and the beer, without competing with each other.

Example: Barleywine = heavy (big body and lots of booze) + intense (strong hop and malt profile), Blue Cheese = heavy + intense and together they are a perfect pairing.

Example 2: Berliner Weiss = light (lower alcohol, lighter malt) + light intensity (slightly acidic), Goat Cheese = light weight + light intensity of flavor

What’s your favorite recipe that incorporates beer?

Ooooh this is tough. Any recipe that requires some sort of liquid (water, wine, broth, stock etc…) can easily be prepared with beer as a substitute. Soups, stews, and chili all work well with beer as an ingredient.

There is something super magical about beer that makes it a fantastic tenderizer for meat — especially beef. Poaching fish in lighter styles of beer is also super tasty. And then there is always the good old beer battered anything (esp pickles!).

As for one of my most successful cooking with beer recipes has been a killer stout baked mac and cheese — sounds crazy, but it is amazing!

What is Beermixology?

In its most basic definition, beer mixology is the art and science of mixing cocktails that use beer as an ingredient.

Your signature “Beer” Cocktail is …..

Turbulence. At minimum, I knew that my signature drink would need to include Saison, my favorite style of beer, and Gin, my favorite spirit. When developing the recipe, I turned to one of my all-time favorite cocktails — The Aviation — for inspiration.

The Aviation traditionally consists of gin, lemon juice, maraschino liqueur, and creme de violette (some recipes omit the creme de violette, though). Garnish varies from lemon twist to cherry to star anise. In lieu of maraschino liqueur, I opted to use a Kriek — a sour cherry, spontaneously fermented Lambic style of beer that hails from Belgium. As a tribute to the friend that first introduced me to The Aviation cocktail, Ryan Magarian, who is a well-known mixologist and the co-founder of Aviation Gin, I chose to use Aviation Gin as the main gin for the recipe.

turbulence

Ingredients

• 1 1/2 oz. Aviation Gin
• 1/4 oz. Creme de Violette
• 1/4 oz. Lemon Juice
• 1/2 oz. Kriek
• 1 1/2 oz. Saison Dupont
• Star Anise Garnish

Instructions

1.     Add gin, creme de violette + lemon juice in a shaker, shake vigorously 15 counts, strain into martini glass.

2.     Add kriek and saison, garnish with star anise.

When traveling, your favorite beer city is ? Why?

Yikes! This is a super hard question. My favorites include Chicago, San Francisco, San Diego, Portland, Denver and NY. They all have thriving beer cultures and lots off amazing bars and breweries to offer. As for favorite destination, lately I have to say that it is Portland, OR. Per capita, Portland has more breweries than any other U.S. city — 2nd in the world. It doesn’t really matter where you go in Portland, just about every bar carries something local and craft. Even the strip clubs are infamous for having amazing beer selections! You can’t walk ten blocks in Portland without finding a great craft beer… it’s pretty amazing. Plus, they have some pretty amazing beer people there… and that is always important.

What’s trending for beer in 2012?  What’s next on the horizon?

The craft beer industry is one of the most innovative industries out there. We are constantly evolving, which is always exciting. Naturally, beer cocktails is a trend that I anticipate blowing up over the next year. The current trend towards barrel-aged beers is also at an all-time high. One of the biggest trends that I have noticed though, and expect only to grow, is collaboration beers. The craft beer industry is one of the only industries that I know of that partners with its competitors to co-produce products. It is something that truly makes us unique!

Our own Sandi McKenna joined an elite group of celebrities including Paula Deen, Joan Collins, Molly Ringwald, Kevin Bacon, Peter Frampton, Emeril Lagasse, Patrick Swayze, Queen Noor of Jordan, and Oprah Winfrey, who have assumed the role of Honorary Duckmasters

Learning to ski has been on Sandi’s bucket list for a long time, so we ventured to Utah so she could learn on the Greatest Snow on Earth!

Q1. Most interesting/unusual person you’ve met on Twitter #NUTS
@FlyingPhotog  I’ve met @Banff_Squirrel! Don’t be jealous.
@roniweiss  No one immediately pops to mind… I’ve enjoyed meeting up with everyone IRL that I’ve met from Twitter
@SportsShuffle  Way too many to list here. Seriously. Nice to know I’m not the only crazy person out there.
@MamaRitaMary:  I love my #NUTS twitter friends! I do have a special place for @RickGriffin @McMedia &@VickyAkins though…my sailing buddies!
@jenn_seeley ooh.. probably @BronxZoosCobra !!
@RickGriffin  The guy with the Jesus avatar that’s always wanting me to play online poker
@McMedia  I have a secret twitter crush on @Banff_Squirrel

Q2. Most memorable tweet you’ve tweeted or read #NUTS
@osodemadre  someone said they would take my picture pro boner
@BoomerangHotels: I think that would be combination with any tweet consisting of: Bacon, Cheese, Chocolate, Wine, and Beer
@tracycopy  A Phoenix woman @DiyaMarketing found a kidney donor for her mom @fabulousone via twitter!
@katyabroad   When @LonelyPlanet gave me an RT. That was pretty memorable!
@lisajanPA  the ones where my “friends’ warn me people are trash talking on their blogs about me
@Luvmygarden2   Come to the dark side we have cookies
@MalloryOnTravel:   I think every single tweet I have ever sent is totally memorable …… just can’t recall any right now

Q3. What do you like most about social media? #NUTS
@allaboutmexico   The spontaneity.
@RWsocial   I love the idea of “brands becoming people and people becoming brands”.
@eatsleeplaugh   meeting so many interesting people and the great conversations and relationships that develop
@roniweiss:   Twitter has allowed me to develop relationships that I wouldn’t have ever had the chance to have in a pre-SM world.
@wanderplex   Meeting like-minded peeps and of course chats like #NUTS
@bjohnsonCTA. The ability to connect with people all over the world
@tracycopy The people I have met & the fact that it has made me a more concise communicator. You know, 140 characters & all, well.
@_kimrandall Hands down have to say I love that Social Media has allowed me to be creative & become an entrepreneur in my own Social Media biz.

Q4. Best advice for someone new to social media #NUTS
@ZipSetRachel Find brands/people you admire and take their lead.
@BroomsRUs   DON’T follow me
@Chimeratravel  Interact! That’s why it’s social!
@despjour  Don’t worry about your fans and followers. Their number will increase gradually
@harkx:  Don’t be shy but do try to be wise (social = public)
@amandaelsewhere  I don’t need to know when you have to go to the bathroom or anything about any bodily fluid for that matter
@kelaussie29  Participate in the hashtags. Communicate your thoughts on travel and tweet with an open mind
@kitwhelan: Same advice as mom gave before kindergarten: just start talking to people & make friends

Q5. How has social media changed how you interact with people? #NUTS
@2trucks1week  easier to find people to interact with around the globe
@VickyAkins  I’ve learned that no matter where you go, if you bring or talk about food or wine, everyone will hang out with you.
@NewYorkHabitat  Unfortunately we now condense our thoughts to 140 characters at a time
@ACarlton
 I’m more open. I’m generally a shy creature, but I’ve met nearly 10
ppl in person from Twitter & act more myself than ever before!
@McMedia  Now I have an excuse to ignore my husband
@JesusWife  Abandon hope, all ye who enter here.
@WillingFoot  Easier to plan events with friends as well as share interesting stories/articles etc. Great for helping start a new business 2
@kymri  twitter has helped to improve my text life

Q6. Favorite/Must-Attend social media conference #NUTS
@DubeTravel  this doesnt count?
@foodieintl  Haven’t attended any, but I’ll be at #TBUMBR because it’s down the road from me
@RWsocial   I have found all of the @businessinsider events to be wonderful
@MamaRitaMary:  I’m registered for #TBEX anyone else?
@RickGriffin  The #NUTS Bacon, Wine and Cheese Social Media Conference
@Elischa34   I enjoy chatting w/ fellow foodies#Foodiechat @steveGOgreen
@TravelMaestro  Want to go to SXSW – maybe this year?
@theantijared  It is that conference where you have an iPhone and no pants. Forgot the name

Q7. Best/Worst experience on Twitter/Facebook #NUTS
@lapearce   Twitter: constant @ spam, Facebook– strangers starting fights on mutual friends’ statuses
@dancinggirlie   best when you get back in touch with old friend you wouldn’t be able to find otherwise. worst when people delete you
@TravelProducer   Worst – a few tweeters/FBers don’t understand TMI
@Thomtastic   being tracked down on Facebook by weirdos from my past… You know who you are!!
@jkheaton   Seeing personal cat fights and name calling on twitter. #sadbuttrue
@50PLUS   Best: discovering tweet chats. Worst: scam and spam.
@ilivetotravel
 Best experience in FB: finding out what happened to ppl I havent heard
of in >20 yrs. Worst? Keeping them all as friends in FB.
@familyonbikes  Probably when were stranded in Bogota and Twitter came to our rescue. YAY Twitter!

Q8. What changes would you make to improve Facebook/Twitter? #NUTS
@NewYorkHabitat  Extend characters to 250
@allaboutmexico  Stop changing things on Facebook
@gracenote   Facebook improvement – set a characted limit on FB status. It’s not a journal entry, people.
@SaraRoderickLA   No.More.Changes. lol
@exceptionalfood  FB: less frequency of changes; Facebook has become too complicated. Twitter has it right
@akonthego  FB needs to make up its mind on layout. I mean, really. Stop messing with me.
@roniweiss  Why is Twitter not better able to contain the#eggpeople spammers? Seems like a pretty easy fix. What am I missing?
@amycampr Better/easier management of friends/subscrip lists!
@RickGriffin:  I think a Scratch-n-Sniff feature for the food chats would ROCK!

Q9. Best use of social media by a brand. Why? #NUTS
@NewYorkHabitat   Wholefoods makes create use of twitter. Problems are resolved almost immediately. Plus it’s run by great people
@jkheaton  I think @WindstarCruises does an excellent job. Interactive & informative.
@lapearce: @banff_squirrel 100% he’s cute, funny and informative.
@TravelBlggr   Love @FourSeasons Twitter presence and individual accts for hotels. Feels more personal than just using the corporate acct.
@DubeTravel   I like @southwest @WindstarCruises@GreystoneEstate all do a great job
@jbranigan  I just LOVED the Old Spice guy!
@Inga_Ros  The @RShotel has also done great!
@50PLUS   Some of the book companies we follow – love to hear about new books plus social media connections to authors

Q10. Social media has piqued my interest in visiting what city? Why?#NUTS
@MalloryOnTravel   Seattle …… because being social this much always keeps me ‘sleepless’ anyway
@akonthego   UK, South Africa, Idaho, Santa Fe. Um, and, oh yes, Banff.
@CoupleofSports  Grand Forks, North Dakota! Lots of awesome people on Twitter that made us excited to visit! @visitgrandforks @undsid
@NewYorkHabitat   Foursquare for a foodie in NYC is like a never ending buffet of great food
@stimpressions  Vancouver, it is so beautiful that looks fake!
@StaffaRoadTrip  All, i did Two 48 state road trips & used SM
@quipidity:   Chicago (among many) because it always comes up in #foodiechat as having really good sounding food!
@FSLosAngeles   Excited to visit some of our @fourseasons sister properties throughout the world – from @FSNewYork to @FSLondon & more 

Welcome to our Therapy Group!

This Week’s Theme: *Social Media*
straight-jacket optional, sense of humor required

We believe the Midlife Road Trip is the perfect therapy for a midlife crisis so each week we host a super fun online therapy session. You’re invited to join the conversation for some lively chat about a fun new topic each Tuesday from 3:30-4:30 EST.

Just follow #NUTS on Twitter (or use this TweetGrid) and answer the questions using the hashtag or you can answer the questions on our Facebook Fan Page. We and our Guest Therapists ask a new question every 6 minutes in what feels like the Fastest Hour on Twitter!

Our Guest Therapists perform an invaluable service to the Twitterverse as they guide followers through each Not-so Usual Therapy Session. They have signed up to receive the official weekly email containing the top secret questions that will be tweeted at the designated times to the audience of #NUTS. Guests Therapists are encouraged to submit topics and questions for future sessions. They’re awesome people and you should follow them:)

	@RickGriffin	@McMedia	@VickyAkins	@FamilyFoodie
	@SonomaWineGuy	@JeanetteJoy	@TheTripChicks	@LoriMoreno
	@TravelBlggr	@MalloryOnTravel	@Banff_Squirrel	@MomsOfAmerica
	@La_Loquita	@HennArtOnline	@TravelProducer	@_KimRandall
	@MagellanPR	@Claudiabia	@VegalBill	@Only398
	@ClareAppleyard	@RoniWeiss	@Flamingberry	@DutchUmbrella
	@MyGo2It	@TravelMaestro	@nodnsmileNYC	@JKHeaton
	@bonnieschueler	@Ibeatcancrtwice	@RockingJude	@CruiseBuzz
	@TOR0706	@BelizePost	@PatriciaRossi	@HotelPRGuy
	@jbranigan	@hobonora	@CelticTours	@FSLosAngeles
	@SaraRoderickLA	@BoomerangHotels	@bjohnsonCTA	@SantaFeTraveler

If you’d like to be added to our list of Guest Therapists, and receive the questions in advance of the sessions please contact us at NUTS@MidlifeRoadTrip.TV and say something like “I’d like to be a Guest Therapists”. All we need is your email address and Twitter handle. We’ll leave you on our list until you ask us to remove you or until we see that you are no longer participating as a Guest Therapist or that you’re doing something goofy like tweeting the questions prematurely. … Oh and one more thing – Therapists wearing a Midlife Road Trip Twibbon are always at the top of the list! (We’re shameless self-promoters like that:)