Bonnie Carroll's Life Bites

September is a great time for traveling, especially in Europe. Most of the tourists have gone home, and the real 'world-travelers' are there. The weather in Austria, Hungary, Germany Italy, Switzerland, France, or just about any place abroad is perfect for sightseeing, outdoor dining, window shopping or just strolling on the Elizabeth Bridge with your special someone. This is the pergect time to Cruise the rivers in Europe on Viking River Cruise ships and savor the sights and flavors they offer. Fall is a special time to visit Canada, and every city has fun special events in process.

Our September issue is filled with great stories and healthy recipes. Bread & Roses fundraiser for The Fund of Santa Barbara at the

Quad, Details of the CCWC - California Coast Wine Classic & Archie McLaren's 75th birthday dinner by Chef Michael Hutchings, and Presidents' Luncheon at Santa Barbara Lawn Bowls Club. Watch for story on Bonjour Bayou - 16th annual benefit for the Santa Barbara Rescue Mission; great auction, food and music at Dos Pueblos Ranch on October 7 (www.sbrm.org). BookBites has some great reads. with additional arts tidbits, and September Cuinary Coup has great food & wine news.

September 8 TASTE OF THE TOWN Gala Connoiseurs Dinner prepared by Chef Mark being held on the terrace of the Bacara Resort & Spa to benefit Arthritis Foudation of Santa Barbara. Wines provided by 2017 Honorary Wine Vintner Doug Margerum of Margerum Wine. Look for follow up story.

Our Kids K section has some great ideas for kids and teens. Travel section features summer and fall travel recommended scenes locally and from around the world.

Look for Emmy and Governors Ball bites, pre-Emmy celebrity suite news to include GBK host Gavin Keilly, Mark Harris at WOW! and more events honoring Emmy nominees and VIPS. We'll have Beverly Hills hot spot news during Emmy Week, perhaps a special peek at newly opened Waldorf Astoria in Beverly Hills, and cool menus and sips being served to celebs before and after the Emmy Awards. Congratulations to all the Emmy nominees and winners, and to the chefs and vintners providing all the divine food and beverages highlighted at these major entertainment events.

The political scene continutes to be grim, and I continue to play my cards close to my chest, but if I blow - get out of the way. I'm praying for a miracle. God Bless America in her time of need!

We all must to continue to pray for our young men and women fighting in foreign countries. They need our prayers -- they need to come home safely! May God help the victims of sensless attacks in Europe and around the world.

Support your local restaurants, hotels and business' and let's give America a renewed strength and abundance of growth. Congratulations to the LA Food & Wine Event producers on yet another a great job sharing information and tastes of wine from around the world in LA! Please enjoy the delicious recipe below for veal goulash from Vienna.

Creamy Viennese Veal Goulash

The goulash originates from Hungary. When it came to Vienna in the middle of the 19th century, it had little in common with the dish that is so popular in Vienna today: It was a kind of thin soup made of pepper, potatoes, onions and tomatoes. The Viennese cuisine reinvented a viscid, spicy and fiery beef dish. For the more noble creamy Viennese veal goulash you will need tender veal and whipped cream for refining.

Ingredients:

Preparation:

Cut the meat into bite-size cubes and chop the onions. Heat the oil in a casserole dish and lightly fry the meat. Remove, then saute the onions. Add the tomato paste and paprika powder and pour on the wine. Add the meat and add water so the meat is just covered. Add the bay leaf, salt and pepper and stew for about 1 1/2 hours.
As soon as the meat is tender, remove again with a draining spoon. Remove the bay leaf. Cut the apple into small cubes and add to the goulash, along with the lemon juice and grated lemon rind. Mix in the flour, cream and sour cream. Stir well.
Bring to boil then mix with a hand-held mixer. Strain the liquid and add the meat again, adding salt and pepper to taste.

Additional contributing writers are included on an individual issue basis. Please contact the editor with questions regarding journalist assignments. Email: writebc@aol.com

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