Letter from the Publisher
Dear Life Bites Readers,
Our June issue contains an abundance of summer health, beauty and dining news. Traveling options are many and we hope you enjoy the offerings in this issue. From coast to coast resorts, hotels and spas are welcoming guests to enjoy their special offers and ammenities. Camps throughout America are brimming with fun activities for kids who have a sense of adventure and desire for learning. Outdoor entertaining is high on the agenda at this time of year, and we have some great recipes and cooking ideas for you.
June is a month for vacation planning, and a time to remember dear old dad, or dear young dad. We have some great gift ideas in our gift guide, and great escape recommendations on our travel and epicurean pages.
Kudos to some great men of our time including Ronald Reagan, William F. Buckley, John F. Kennedy, Winston Churchill, Bill Clinton, Tom Bradley, John Mc Cain, William F. Buckley and the countless number of great men who have inspired us to be the best we can be. These men faced adversity, and all of them stepped up to the plate to make a great difference in our world, either in a small or very large way. We hope your Father's Day is filled with peace, joy and happiness. Try one of our special recipes at home or take dad to dinner at one of our recommended restaurants or hotels. LBN archives is filled with outstanding golf destionation ideas for dad...take a look. Just make this day one that is very happy for that special man in your life . . . he deserves it!
Many thanks to the brave firefighting units and law enforcement agencies who were in Santa Barbara fighting the Jesusita Fire in May. Your are the Best!
Bonnie Carroll, Publisher/Editor
Recipe of the Month from Cooking Vacations International
A perfect (and delicious) way to use up leftover bread, these bruschette make an ideal start to an informal dinner
Ingredients for 4 people
1 loaf yesterday's bread
2 cloves garlic
100g cherry tomatoes, chopped
*100g black olive pâté
*100g dried tomato pesto
10 salted anchovies, rinsed
Extra virgin olive oil
Cut the loaf into slices more or less the thickness of your finger. Grill bread on both sides, either under the grill of your oven or over a hot barbecue should you happen to have it lit. As soon as bread is golden brown, rub one side with a clove of garlic and arrange slices on a serving dish.
On some of the slices spread the black olive pâté and the dried tomato pesto. On others, put chopped tomatoes, a pinch of oregano, salt and a drizzle of olive oil; chopped tomatoes, rucola, salt and olive oil; anchovies and olive oil; or simply salt, dried oregano and olive oil. Serve while still warm as an antipasto or as a snack.
*(To make the black olive pâté: whiz together 100g pitted black olives, 50ml extra virgin olive oil, 1 tbsp rinsed capers, 6 anchovies, rinsed, and a little pepper. To make the dried tomato pesto: whiz together 100g dried tomatoes under oil (drained), 50g chunk of parmesan cheese, 50g pine nuts, 20 large basil leaves, a clove of garlic, 50ml extra virgin olive oil and a pinch of salt.)