Pardon me, I have to insert a quick kvell. Just had the nicest 3-way. On the phone, you guys, on the phone. My editor and agent called to let me know The Winter Lodge made it for a third week on the New York Times list and has even climbed several notches. Plus while we were on the phone, my agent (in Manhattan) spied a naked man out her window. Life is good.

I want to go to Istria. Saracen tower near Amalfi

Also Puerto Escondido and someplace in the Bohemian forest where there are castles. And Nantucket. I’m afraid my literary agent will divorce me if I don’t get to Nantucket one of these days. Decisions, decisions.

Mt Rainer with ferryBut here’s the thing. I live in the best place on earth. It’s easy to settle into a comfy inertia and not go anywhere.

Then I remind myself of what happens when you travel–the things you see and the things that happen to you, the surprises you can’t plan for and the experiences you’ll never forget–when you step out into the world.  So okay. I’m up for it.

 How do you choose where you want to travel?

So until I plan that trip to Istria, here’s a recipe for a cake from the region:

Okrugli Vrsak
      Yield: 1 cake

1 1/2 c  butter
      1 lb confectioner’s sugar
      6    eggs
    1/8 tsp salt
      1 tsp vanilla
      1 tsp almond flavor
      1    lemon peel, grated
      4 c  flour
      1 tsp baking powder
           a handful of dried fruits and nuts
  Cream butter and sugar; add eggs, one at a time.  Add all  the flavorings and salt.  Add flour and baking powder. Mix only long enough to make it creamy. Add the dried fruits and nuts.  Bake in greased and floured tube pan or loaf pan for 1 hour and 15-25 minutes, or until done, at 325 F.
  Source: Mary Aziz
  “Our Favorite Recipes” St. Anthony Croatian Catholic Church
  Typed for you by Karen Mintzias