Quick summer getaways

In need of a fast escape? Here’s ShermansTravel.com’s list of the best places to go.
1 Azores, Portugal
2 Bermuda
3 Bucks County, Pennsylvania
4 Cape Breton Island, Canada
5 Chicago
6 Jackson Hole, Wyoming
7 Juneau, Alaska
8 Niagara-on-the-Lake, Canada
9 Ojai, California
10 Reykjavik, Iceland
– KRISTIN FINAN …read more    

Remember I am just a phone call away to help with all of your real estate needs!

Nancy Wey
281-455-2893

Hot tops add style to summer

When the temperatures turned warm and summer fashions filled the stores, I set out to find a few affordable halter tops in bold colors to wear with jeans and breezy skirts for the season.

[…] while stores were packed with camis and tanks, few had the jersey halters in bright colors I wanted.

Cute tops are as essential to a summer wardrobe as flip-flops and shorts.

[…] Neiman Marcus’ the Cusp (cusp.com) has a sunny yellow Ali Ro Satin Blouson Blouse, regularly $215, for $96.75, and a Robbi & Nikki layered flower top for $77, down from $155.

Jewelry designer Chan Luu’s gold/silver nugget earrings, $130, are available at J. Silver in Rice Village.

Dress up your top with jewelry designer Chan Luu’s delicate bracelet wrapped with gold nuggets, $215 at J. Silver. …read more    

Remember I am just a phone call away to help with all of your real estate needs!

Nancy Wey
281-455-2893

Catch a fine meal at Tony Mandola's

[…] the restaurant (which has dropped the Gulf Coast Kitchen from its name) is ready to make some lasting culinary memories for its fiercely devoted regulars and new patrons stepping into the delicious and carefully choreographed Tony Mandola’s experience.

Running the length of the dining room is an outdoor patio with its wrought iron gates and gas lamps that looks plucked from a garden of a famous Big Easy restaurant.

The restaurant’s walls are decorated with the Mandolas collection of family pictures, historical photos, beloved musicians and posters evocative of New Orleans and jazz.

Cold seafood appetizers include Shrimp Cocktail Vincente (tossed with avocado and pico de gallo), ceviche (shrimp and fresh snapper marinated in lime juice) or classic shrimp cocktail.

For hot starters, guests can dig into shrimp and crab quesadillas, fried calamari, crab cakes, crab balls, Cajun popcorn, boudin or a Cajun Chalupa (red beans, roasted peppers, corn, crawfish tails, avocado and pico de gallo on a corn tortilla).

There’s a gumbo pie made from his mother’s gumbo recipe (a dark roux loaded with crabmeat); a traditional margherita; sausage and peppers; Siciliano (kalamata olives, capers, mozzarella and tomato sauce); mother’s meatball pizza; and a red pie with mozzarella, Parmesan, shrimp and slivers of lemon and a sprinkling of tarragon.

The entrees are all Mandola favorites, including a variety of pastas (shrimp and crabmeat spaghetti; linguine with grilled shrimp and tequila lime butter; crawfish ravioli; spaghetti and meatballs), beef and chicken dishes, fish (fried snapper, Champagne sea bass, sole almondine, Gulf red snapper, blackened snapper), and shellfish (fried shrimp and oysters, shrimp scampi, crab au gratin, fried soft shell crabs, broiled scallops). …read more    

Remember I am just a phone call away to help with all of your real estate needs!

Nancy Wey
281-455-2893

Rum Returns to Bourbon Country

A similar seductive fragrance meets your nose at the threshold of the Old New Orleans Rum distillery. During the 45-minute tour, Songy will explain the distilling process, tell you that ONO rum begins with sugar cane grown nearby and show you how bottles are filled, labeled and sealed. ONO Rum’s master distiller, Bryan Carroll, says the distillery works closely with New Orleans chefs, such as Jamie Shannon of noted Commander’s Palace, and with bartenders to develop recipes and ways to showcase rum.

…read more    

Remember I am just a phone call away to help with all of your real estate needs!

Nancy Wey
281-455-2893

A tour of the New Orleans' sno-ball stands nets some wondrous samplings

NEW ORLEANS -In this always-hungry metropolis hugging the Mississippi, there’s no shortage of iconic dishes that define its culinary soul. A sno-ball is New Orleans history in a chilly cup – a dessert of nearly weightless snowflakes drenched in richly hued and vividly flavored syrups that has bonded families, defined neighborhoods, created traditions and gotten generations through summer heat that could fell even the hardiest souls. A snow cone’s coarse, granular ice crystals can seem thuggish and pedestrian compared to a sno-ball’s angelic whispers of ice that quickly absorb whatever ambrosia is poured on top. Before I begin my trek through the land of ice peaks and rivers of sugar syrup, I decide to acquaint myself with a bit of sno-ball history courtesy of the Southern Food & Beverage Museum, a nifty little temple dedicated to the gustatory treasures and spirit-fueled history of New Orleans. The museum (southern food.org), located in the Riverwalk Marketplace shopping and dining complex next to the Convention Center, features a sno-ball exhibit through July 31. The syrup concoctions (some house-made, but most coming from only a few syrup concentrate producers) are a sno-ball house’s calling card and bragging right. Off we go, armed only with our willingness to taste as many sno-balls as possible in one day, criss-crossing the city and its neighborhoods to find the ultimate frozen treasures. A stuffed sno-ball has a scoop of ice cream embedded in its arctic heart. Sno-balls can be drenched in sweetened condensed milk, slathered with crushed pineapple or marshmallow fluff, littered with sprinkles, gummy candies and nuts and topped off with whipped cream and a cherry. Wedding cake, it turns out, is just one of the dizzying assortment of flavored syrups available at some sno-ball shops. Other flavors I wouldn’t expect to see include king cake (apparently tastes like the frosting on the city’s beloved pre-Lenten sugar roll), yellow cake batter, peanut butter, cookie dough, key lime pie, vanilla malt, tamarind and buttered popcorn. […] it’s fruit flavors that are the most popular, said Scott Oestriecher, manager of Original New Orleans Sno-Ball & Smoothie. Unlike most shops that pack the top of their sno-balls using a mold to create a tidy helmet, Hansen’s are shaggy, free-form tops – call it the “natural” look. Pickles and sno-balls Since the morning, Walker had dangled a pickle over me. Guercio says that the house’s specialty syrup is the mysterious, blue-hued Droopy’s Cream, which, like all of Droopy’s syrups, is engineered by Guercio’s brother, Donald Guercio. […] creams are Droopy’s specialty; many “regular” flavors also are available as creams, which adds a depth and lushness.

…read more    

Remember I am just a phone call away to help with all of your real estate needs!

Nancy Wey
281-455-2893