Bonnie Carroll's Life Bites

Spa spoiling while Cruising...see Spa Baby Secrets for a tempting awakening of what goes on while savoring a cruise on the Baltic Sea!

See story on Coral Casino and Thomas Keller agreement, bringing fantastic new food and beverage to a beloved historic venue on Butterfly Beach in Montecito, California.

Below is a great recipe for Hungarian Goulish from my past visit to Budapest - hope you like it! Since my last visit Chef Wolfgang Puck has opened a signature restaurant in a hotel near the Danube River in Budapest. Story ran in Culinary Coup section.

September is usually a great time for traveling, especially in Europe and people are out there seeing the sights. American and European journalist friends are beginning to do travel writing again and stories are coming up daily.

Watch for story on Waves to the Bayou - 22nd annual benefit October 7, 2023 2:00 pm for the Santa Barbara Rescue Mission; great auction, food and music at Dos Pueblos Ranch. For information on auction items online or reservations visit (www.sbrm.org).

Major events to support Arthritis Foundation California have been rescheduled due to the pandemic and virus. Please go to their site and make a donation if you can. www.arthritisfoundation.org.

Look for upcoming Emmy and Oscar updates and announcement on entertainment events and awards. The Santa Barbara International Film Festival has been changed please visit www.SBIFF.org for dates and details.

Getting ready to enjoy yet another wonderful cruise adventure with Viking Cruises on a special visit with my beloved family members, especially Nolan & Theo and learn the history of their Canadian homeland. Will be sending daily reports for my friends on FB.

The Hotel Cerro in SLO in downtown San Luis Obispo is great while traveling on the 101 and our Hotel/Chef section has my past review, along 101 with fascinating Madonna Inn and Carmel favorite Hofsas House Hotel. The SLO area has access to so many amazing beaches to visit, where an abundance of water activities are available and I love the scenic Monterey coast. www.hotelcerro.com.

My favorite home-away-from-home is Hofsas House in Carmel for a safe weekend respite. Hosfas House welcomes families and has pet friendly rooms. Carmel-by-the-Sea is a very compliant community with wonderful restaurants. Also, see story on Sommelier of the Year John Haffey and have dinner at Aubergine...you will love it! MICHELIN chef Justin Bogley is amazing!

The Sensorio event in Paso Robles continues to run in Paso Robles. Go visit this amazing site and enjoy a special serenity. Also, new hotels have opened in Paso Robles to try out and lots of great restautants in Pismo Beach on the way there. I was totally delighted by the whole experience. The most delightful walk through lights and natural sunset of your life! The installation and the property take visitors to another world, one that is so beautiful!

We all must continue to pray for the people in Ukrane fighting for freedom, and for our neighbors in Maui who have lost everything in the recent fires that destroyed Lahaina. Always ongoing prayers for our US service members who are out there keeping our country safe and for all the veterans at home who need our prayers.

My live radio show on Maui 2006 with Mayor of Maui, GM Sheraton Hotel & Beverly Hills Hawaiian Chili Cook-off Winner

Stay hydrated as this heat wave is raging in our country. Prayers for those in danger in fire zones, and prayers for all caught in the Maui fire.

Please note: Opinions in this monthly online publishers letter are those of the publisher only.

Creamy Viennese Veal Goulash

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 it into 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.

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