Summer Bounty part 2

Here are some of the things that you should consider when baking in the summertime. Summer is not the time for elaborate cakes and recipes. Heat and humidity are the enemy for most kinds of frosting and glazes, and can make ruin most baked goods. Keep summertime baking on the light side too, sponge cakes and meringues are great summer dessert bases. Whipped cream frostings and custard fillings are usually a poor idea for any outdoor event in the summertime. If you are unable to keep éclairs and cream puffs on ice for the duration of the event, save them for another time of year. Instead of sweetening fruits with sugar, try adding spices and flavor enhancers like vanilla, cinnamon or lemon zest.

Fresh peaches, berries and melons are perfect desserts all by themselves, but if you want to go a little fancier, here are some tips for using fresh fruits in your summer baking. Riper fruits are juicier and sweeter, so you use less sugar to get the sweetness you want. Instead of sprinkling berries with sugar to ‘bring out the juice’, try macerating them in orange juice or a few tablespoons of liqueur. Mix berries or sliced peaches with a little bit of lemon juice, add water and cornstarch and boil until the fruit is soft and pulpy. You can also visit us at www.tailgatting-recipe.com. Strain off the liquid to use as glaze in fruit desserts, and puree the fruit to use in place of fat and sugar in cake recipes. Top meringue cakes or sponge cakes with fresh fruit and a spoonful of freshly whipped cream for the perfect summer dessert. There are a number of sugar substitutes on the market that have versions made expressly for baking, such as Splendid Sugar Blend, a natural sugar substitute. Any of these can be substituted for sugar in recipes on a one for one basis. What would the 4th of July be without strawberry shortcake?

This delicious item is a perfect dessert after a big meal of chicken, hot dogs and hamburgers. Can you imagine the family reunion without your family’s famous refrigerator cake? Some desserts are so associated with summer that it is hard to imagine having to give them up. Guess what? You don’t have to! These light summer recipes are reduced sugar versions of some favorite summertime classics. Sponge Cake is a perfect substitute for shortcake in strawberry or peach shortcake. The texture is light and airy, and the open grain lets it soak up juices and syrups. Sponge Cake: Two eggs 1/3 cup granulated sugar substitute 2 tablespoons of corn starch 4 tablespoons flour 8 inch round pan OR 8x12 inch jelly roll pan, greased and floured Beat eggs in a small narrow bowl on high speed with electric mixer until they are thick and creamy. The color should be nearly white. A spoon drawn through the eggs should leave a mark which does not disappear.

Add sweetener one tablespoon at a time, beating after each addition. Sift half the dry ingredients into the bowl on top of the egg and sugar mixture. Fold into batter. Sift the rest of the dry ingredients into the bowl, and fold into batter. Pour and spread mixture evenly into the pan. Bake in 350 degree oven for 20 minutes (round pan) or 7-10 minutes (jelly roll pan). The sponge cake is cooked when your finger leaves a slight mark that disappears almost immediately. Glazed Strawberries 1 quart strawberries, hulled and sliced ¼ cup orange juice Pour orange juice over strawberries and set it in the refrigerator for at least one hour. Whipped Cream 1 pint fresh heavy cream 1 tsp vanilla ¼ cup sweetener In a narrow bowl, whisk or beat the ingredients and then cream with sweetener and vanilla until stiff peaks form. To assemble, place a slice of sponge cake on plate. Ladle a half a cup of berries over the cake. Top with a dollop of whipped cream and drizzle with ‘syrup’ from strawberries. Summer is a great time of year for baking and cooking because there are many possible activities available.

Barbecues, family reunions, block parties, pool parties, and summer weddings are all possible summer activities where you can bring your own baked foods. What better time is there to show off your baking skills with some light summertime recipes that are the perfect ending for any festive celebration from a backyard cookout to a beach blowout? Of course, summertime baking calls for a lighter hand with the sugars and fats, and if you are planning a day outside, food safety considerations are an absolute must. For more resources login on to www.300-chicken-recipe.com. Here are some of the things that you should consider when baking in the summertime. Summer is not the time for elaborate cakes and recipes. Heat and humidity are the enemy for most kinds of frosting and glazes, and can make ruin most baked goods. Keep summertime baking on the light side too, sponge cakes and meringues are great summer dessert bases. Whipped cream frostings and custard fillings are usually a poor idea for any outdoor event in the summertime. If you are unable to keep éclairs and cream puffs on ice for the duration of the event, save them for another time of year. Instead of sweetening fruits with sugar, try adding spices and flavor enhancers like vanilla, cinnamon or lemon zest. Fresh peaches, berries and melons are perfect desserts all by themselves, but if you want to go a little fancier, here are some tips for using fresh fruits in your summer baking. Riper fruits are juicier and sweeter, so you use less sugar to get the sweetness you want. Instead of sprinkling berries with sugar to ‘bring out the juice’, try macerating them in orange juice or a few tablespoons of liqueur.

Mix berries or sliced peaches with a little bit of lemon juice, add water and cornstarch and boil until the fruit is soft and pulpy. You can also visit us at www.tailgatting-recipe.com. Strain off the liquid to use as glaze in fruit desserts, and puree the fruit to use in place of fat and sugar in cake recipes. Top meringue cakes or sponge cakes with fresh fruit and a spoonful of freshly whipped cream for the perfect summer dessert. There are a number of sugar substitutes on the market that have versions made expressly for baking, such as Splendid Sugar Blend, a natural sugar substitute. Any of these can be substituted for sugar in recipes on a one for one basis. What would the 4th of July be without strawberry shortcake? This delicious item is a perfect dessert after a big meal of chicken, hot dogs and hamburgers. Can you imagine the family reunion without your family’s famous refrigerator cake? Some desserts are so associated with summer that it is hard to imagine having to give them up. Guess what? You don’t have to! These light summer recipes are reduced sugar versions of some favorite summertime classics. Sponge Cake is a perfect substitute for shortcake in strawberry or peach shortcake. The texture is light and airy, and the open grain lets it soak up juices and syrups. Sponge Cake: Two eggs 1/3 cup granulated sugar substitute 2 tablespoons of corn starch 4 tablespoons flour 8 inch round pan OR 8x12 inch jelly roll pan, greased and floured Beat eggs in a small narrow bowl on high speed with electric mixer until they are thick and creamy. The color should be nearly white. A spoon drawn through the eggs should leave a mark which does not disappear. Add sweetener one tablespoon at a time, beating after each addition. Sift half the dry ingredients into the bowl on top of the egg and sugar mixture. Fold into batter. Sift the rest of the dry ingredients into the bowl, and fold into batter. Pour and spread mixture evenly into the pan. Bake in 350 degree oven for 20 minutes (round pan) or 7-10 minutes (jelly roll pan). The sponge cake is cooked when your finger leaves a slight mark that disappears almost immediately. Glazed Strawberries 1 quart strawberries, hulled and sliced ¼ cup orange juice Pour orange juice over strawberries and set it in the refrigerator for at least one hour. Whipped Cream 1 pint fresh heavy cream 1 tsp vanilla ¼ cup sweetener In a narrow bowl, whisk or beat the ingredients and then cream with sweetener and vanilla until stiff peaks form. To assemble, place a slice of sponge cake on plate. Ladle a half a cup of berries over the cake. Top with a dollop of whipped cream and drizzle with ‘syrup’ from strawberries. Summer is a great time of year for baking and cooking because there are many possible activities available. Barbecues, family reunions, block parties, pool parties, and summer weddings are all possible summer activities where you can bring your own baked foods. What better time is there to show off your baking skills with some light summertime recipes that are the perfect ending for any festive celebration from a backyard cookout to a beach blowout? Of course, summertime baking calls for a lighter hand with the sugars and fats, and if you are planning a day outside, food safety considerations are an absolute must. For more resources login on to www.300-chicken-recipe.com. Here are some of the things that you should consider when baking in the summertime. Summer is not the time for elaborate cakes and recipes. Heat and humidity are the enemy for most kinds of frosting and glazes, and can make ruin most baked goods. Keep summertime baking on the light side too, sponge cakes and meringues are great summer dessert bases. Whipped cream frostings and custard fillings are usually a poor idea for any outdoor event in the summertime. If you are unable to keep éclairs and cream puffs on ice for the duration of the event, save them for another time of year. Instead of sweetening fruits with sugar, try adding spices and flavor enhancers like vanilla, cinnamon or lemon zest. Fresh peaches, berries and melons are perfect desserts all by themselves, but if you want to go a little fancier, here are some tips for using fresh fruits in your summer baking. Riper fruits are juicier and sweeter, so you use less sugar to get the sweetness you want. Instead of sprinkling berries with sugar to ‘bring out the juice’, try macerating them in orange juice or a few tablespoons of liqueur. Mix berries or sliced peaches with a little bit of lemon juice, add water and cornstarch and boil until the fruit is soft and pulpy.

You can also visit us at www.tailgatting-recipe.com. Strain off the liquid to use as glaze in fruit desserts, and puree the fruit to use in place of fat and sugar in cake recipes. Top meringue cakes or sponge cakes with fresh fruit and a spoonful of freshly whipped cream for the perfect summer dessert. There are a number of sugar substitutes on the market that have versions made expressly for baking, such as Splendid Sugar Blend, a natural sugar substitute. Any of these can be substituted for sugar in recipes on a one for one basis. What would the 4th of July be without strawberry shortcake? This delicious item is a perfect dessert after a big meal of chicken, hot dogs and hamburgers. Can you imagine the family reunion without your family’s famous refrigerator cake? Some desserts are so associated with summer that it is hard to imagine having to give them up. Guess what? You don’t have to! These light summer recipes are reduced sugar versions of some favorite summertime classics. Sponge Cake is a perfect substitute for shortcake in strawberry or peach shortcake. The texture is light and airy, and the open grain lets it soak up juices and syrups. Sponge Cake: Two eggs 1/3 cup granulated sugar substitute 2 tablespoons of corn starch 4 tablespoons flour 8 inch round pan OR 8x12 inch jelly roll pan, greased and floured Beat eggs in a small narrow bowl on high speed with electric mixer until they are thick and creamy. The color should be nearly white. A spoon drawn through the eggs should leave a mark which does not disappear. Add sweetener one tablespoon at a time, beating after each addition. Sift half the dry ingredients into the bowl on top of the egg and sugar mixture. Fold into batter. Sift the rest of the dry ingredients into the bowl, and fold into batter. Pour and spread mixture evenly into the pan. Bake in 350 degree oven for 20 minutes (round pan) or 7-10 minutes (jelly roll pan). The sponge cake is cooked when your finger leaves a slight mark that disappears almost immediately. Glazed Strawberries 1 quart strawberries, hulled and sliced ¼ cup orange juice Pour orange juice over strawberries and set it in the refrigerator for at least one hour. Whipped Cream 1 pint fresh heavy cream 1 tsp vanilla ¼ cup sweetener In a narrow bowl, whisk or beat the ingredients and then cream with sweetener and vanilla until stiff peaks form. To assemble, place a slice of sponge cake on plate. Ladle a half a cup of berries over the cake. Top with a dollop of whipped cream and drizzle with ‘syrup’ from strawberries. Summer is a great time of year for baking and cooking because there are many possible activities available. Barbecues, family reunions, block parties, pool parties, and summer weddings are all possible summer activities where you can bring your own baked foods. What better time is there to show off your baking skills with some light summertime recipes that are the perfect ending for any festive celebration from a backyard cookout to a beach blowout? Of course, summertime baking calls for a lighter hand with the sugars and fats, and if you are planning a day outside, food safety considerations are an absolute must.

For more resources login on to www.300-chicken-recipe.com. Here are some of the things that you should consider when baking in the summertime. Summer is not the time for elaborate cakes and recipes. Heat and humidity are the enemy for most kinds of frosting and glazes, and can make ruin most baked goods. Keep summertime baking on the light side too, sponge cakes and meringues are great summer dessert bases. Whipped cream frostings and custard fillings are usually a poor idea for any outdoor event in the summertime. If you are unable to keep éclairs and cream puffs on ice for the duration of the event, save them for another time of year. Instead of sweetening fruits with sugar, try adding spices and flavor enhancers like vanilla, cinnamon or lemon zest. Fresh peaches, berries and melons are perfect desserts all by themselves, but if you want to go a little fancier, here are some tips for using fresh fruits in your summer baking. Riper fruits are juicier and sweeter, so you use less sugar to get the sweetness you want. Instead of sprinkling berries with sugar to ‘bring out the juice’, try macerating them in orange juice or a few tablespoons of liqueur. Mix berries or sliced peaches with a little bit of lemon juice, add water and cornstarch and boil until the fruit is soft and pulpy.

Summer Bounty part 1

Summer is a great time of year for baking and cooking because there are many possible activities available. Barbecues, family reunions, block parties, pool parties, and summer weddings are all possible summer activities where you can bring your own baked foods. What better time is there to show off your baking skills with some light summertime recipes that are the perfect ending for any festive celebration from a backyard cookout to a beach blowout? Of course, summertime baking calls for a lighter hand with the sugars and fats, and if you are planning a day outside, food safety considerations are an absolute must. For more resources login on to www.300-chicken-recipe.com. Here are some of the things that you should consider when baking in the summertime.

Summer is not the time for elaborate cakes and recipes. Heat and humidity are the enemy for most kinds of frosting and glazes, and can make ruin most baked goods. Keep summertime baking on the light side too, sponge cakes and meringues are great summer dessert bases. Whipped cream frostings and custard fillings are usually a poor idea for any outdoor event in the summertime. If you are unable to keep éclairs and cream puffs on ice for the duration of the event, save them for another time of year. Instead of sweetening fruits with sugar, try adding spices and flavor enhancers like vanilla, cinnamon or lemon zest. Fresh peaches, berries and melons are perfect desserts all by themselves, but if you want to go a little fancier, here are some tips for using fresh fruits in your summer baking. Riper fruits are juicier and sweeter, so you use less sugar to get the sweetness you want. Instead of sprinkling berries with sugar to ‘bring out the juice’, try macerating them in orange juice or a few tablespoons of liqueur.

Mix berries or sliced peaches with a little bit of lemon juice, add water and cornstarch and boil until the fruit is soft and pulpy. You can also visit us at www.tailgatting-recipe.com. Strain off the liquid to use as glaze in fruit desserts, and puree the fruit to use in place of fat and sugar in cake recipes. Top meringue cakes or sponge cakes with fresh fruit and a spoonful of freshly whipped cream for the perfect summer dessert. There are a number of sugar substitutes on the market that have versions made expressly for baking, such as Splendid Sugar Blend, a natural sugar substitute. Any of these can be substituted for sugar in recipes on a one for one basis. What would the 4th of July be without strawberry shortcake? This delicious item is a perfect dessert after a big meal of chicken, hot dogs and hamburgers. Can you imagine the family reunion without your family’s famous refrigerator cake? Some desserts are so associated with summer that it is hard to imagine having to give them up.

Guess what?

You don’t have to! These light summer recipes are reduced sugar versions of some favorite summertime classics. Sponge Cake is a perfect substitute for shortcake in strawberry or peach shortcake. The texture is light and airy, and the open grain lets it soak up juices and syrups. Sponge Cake: Two eggs 1/3 cup granulated sugar substitute 2 tablespoons of corn starch 4 tablespoons flour 8 inch round pan OR 8x12 inch jelly roll pan, greased and floured Beat eggs in a small narrow bowl on high speed with electric mixer until they are thick and creamy. The color should be nearly white. A spoon drawn through the eggs should leave a mark which does not disappear. Add sweetener one tablespoon at a time, beating after each addition. Sift half the dry ingredients into the bowl on top of the egg and sugar mixture. Fold into batter. Sift the rest of the dry ingredients into the bowl, and fold into batter. Pour and spread mixture evenly into the pan. Bake in 350 degree oven for 20 minutes (round pan) or 7-10 minutes (jelly roll pan).

The sponge cake is cooked when your finger leaves a slight mark that disappears almost immediately. Glazed Strawberries 1 quart strawberries, hulled and sliced ¼ cup orange juice Pour orange juice over strawberries and set it in the refrigerator for at least one hour. Whipped Cream 1 pint fresh heavy cream 1 tsp vanilla ¼ cup sweetener In a narrow bowl, whisk or beat the ingredients and then cream with sweetener and vanilla until stiff peaks form. To assemble, place a slice of sponge cake on plate. Ladle a half a cup of berries over the cake. Top with a dollop of whipped cream and drizzle with ‘syrup’ from strawberries. Summer is a great time of year for baking and cooking because there are many possible activities available. Barbecues, family reunions, block parties, pool parties, and summer weddings are all possible summer activities where you can bring your own baked foods. What better time is there to show off your baking skills with some light summertime recipes that are the perfect ending for any festive celebration from a backyard cookout to a beach blowout? Of course, summertime baking calls for a lighter hand with the sugars and fats, and if you are planning a day outside, food safety considerations are an absolute must. For more resources login on to www.300-chicken-recipe.com. Here are some of the things that you should consider when baking in the summertime. Summer is not the time for elaborate cakes and recipes. Heat and humidity are the enemy for most kinds of frosting and glazes, and can make ruin most baked goods. Keep summertime baking on the light side too, sponge cakes and meringues are great summer dessert bases. Whipped cream frostings and custard fillings are usually a poor idea for any outdoor event in the summertime. If you are unable to keep éclairs and cream puffs on ice for the duration of the event, save them for another time of year. Instead of sweetening fruits with sugar, try adding spices and flavor enhancers like vanilla, cinnamon or lemon zest. Fresh peaches, berries and melons are perfect desserts all by themselves, but if you want to go a little fancier, here are some tips for using fresh fruits in your summer baking.

Riper fruits are juicier and sweeter, so you use less sugar to get the sweetness you want. Instead of sprinkling berries with sugar to ‘bring out the juice’, try macerating them in orange juice or a few tablespoons of liqueur. Mix berries or sliced peaches with a little bit of lemon juice, add water and cornstarch and boil until the fruit is soft and pulpy. You can also visit us at www.tailgatting-recipe.com. Strain off the liquid to use as glaze in fruit desserts, and puree the fruit to use in place of fat and sugar in cake recipes. Top meringue cakes or sponge cakes with fresh fruit and a spoonful of freshly whipped cream for the perfect summer dessert. There are a number of sugar substitutes on the market that have versions made expressly for baking, such as Splendid Sugar Blend, a natural sugar substitute. Any of these can be substituted for sugar in recipes on a one for one basis. What would the 4th of July be without strawberry shortcake? This delicious item is a perfect dessert after a big meal of chicken, hot dogs and hamburgers. Can you imagine the family reunion without your family’s famous refrigerator cake? Some desserts are so associated with summer that it is hard to imagine having to give them up. Guess what? You don’t have to! These light summer recipes are reduced sugar versions of some favorite summertime classics. Sponge Cake is a perfect substitute for shortcake in strawberry or peach shortcake.

The texture is light and airy, and the open grain lets it soak up juices and syrups. Sponge Cake: Two eggs 1/3 cup granulated sugar substitute 2 tablespoons of corn starch 4 tablespoons flour 8 inch round pan OR 8x12 inch jelly roll pan, greased and floured Beat eggs in a small narrow bowl on high speed with electric mixer until they are thick and creamy. The color should be nearly white. A spoon drawn through the eggs should leave a mark which does not disappear. Add sweetener one tablespoon at a time, beating after each addition. Sift half the dry ingredients into the bowl on top of the egg and sugar mixture. Fold into batter. Sift the rest of the dry ingredients into the bowl, and fold into batter. Pour and spread mixture evenly into the pan. Bake in 350 degree oven for 20 minutes (round pan) or 7-10 minutes (jelly roll pan). The sponge cake is cooked when your finger leaves a slight mark that disappears almost immediately. Glazed Strawberries 1 quart strawberries, hulled and sliced ¼ cup orange juice Pour orange juice over strawberries and set it in the refrigerator for at least one hour. Whipped Cream 1 pint fresh heavy cream 1 tsp vanilla ¼ cup sweetener In a narrow bowl, whisk or beat the ingredients and then cream with sweetener and vanilla until stiff peaks form. To assemble, place a slice of sponge cake on plate. Ladle a half a cup of berries over the cake. Top with a dollop of whipped cream and drizzle with ‘syrup’ from strawberries. Summer is a great time of year for baking and cooking because there are many possible activities available. Barbecues, family reunions, block parties, pool parties, and summer weddings are all possible summer activities where you can bring your own baked foods. What better time is there to show off your baking skills with some light summertime recipes that are the perfect ending for any festive celebration from a backyard cookout to a beach blowout? Of course, summertime baking calls for a lighter hand with the sugars and fats, and if you are planning a day outside, food safety considerations are an absolute must. For more resources login on to www.300-chicken-recipe.com. Here are some of the things that you should consider when baking in the summertime. Summer is not the time for elaborate cakes and recipes. Heat and humidity are the enemy for most kinds of frosting and glazes, and can make ruin most baked goods. Keep summertime baking on the light side too, sponge cakes and meringues are great summer dessert bases. Whipped cream frostings and custard fillings are usually a poor idea for any outdoor event in the summertime. If you are unable to keep éclairs and cream puffs on ice for the duration of the event, save them for another time of year. Instead of sweetening fruits with sugar, try adding spices and flavor enhancers like vanilla, cinnamon or lemon zest. Fresh peaches, berries and melons are perfect desserts all by themselves, but if you want to go a little fancier, here are some tips for using fresh fruits in your summer baking. Riper fruits are juicier and sweeter, so you use less sugar to get the sweetness you want. Instead of sprinkling berries with sugar to ‘bring out the juice’, try macerating them in orange juice or a few tablespoons of liqueur.

Mix berries or sliced peaches with a little bit of lemon juice, add water and cornstarch and boil until the fruit is soft and pulpy. You can also visit us at www.tailgatting-recipe.com. Strain off the liquid to use as glaze in fruit desserts, and puree the fruit to use in place of fat and sugar in cake recipes. Top meringue cakes or sponge cakes with fresh fruit and a spoonful of freshly whipped cream for the perfect summer dessert. There are a number of sugar substitutes on the market that have versions made expressly for baking, such as Splendid Sugar Blend, a natural sugar substitute. Any of these can be substituted for sugar in recipes on a one for one basis. What would the 4th of July be without strawberry shortcake? This delicious item is a perfect dessert after a big meal of chicken, hot dogs and hamburgers. Can you imagine the family reunion without your family’s famous refrigerator cake? Some desserts are so associated with summer that it is hard to imagine having to give them up. Guess what? You don’t have to! These light summer recipes are reduced sugar versions of some favorite summertime classics. Sponge Cake is a perfect substitute for shortcake in strawberry or peach shortcake. The texture is light and airy, and the open grain lets it soak up juices and syrups. Sponge Cake: Two eggs 1/3 cup granulated sugar substitute 2 tablespoons of corn starch 4 tablespoons flour 8 inch round pan OR 8x12 inch jelly roll pan, greased and floured Beat eggs in a small narrow bowl on high speed with electric mixer until they are thick and creamy. The color should be nearly white. A spoon drawn through the eggs should leave a mark which does not disappear. Add sweetener one tablespoon at a time, beating after each addition. Sift half the dry ingredients into the bowl on top of the egg and sugar mixture.

Fold into batter. Sift the rest of the dry ingredients into the bowl, and fold into batter. Pour and spread mixture evenly into the pan. Bake in 350 degree oven for 20 minutes (round pan) or 7-10 minutes (jelly roll pan). The sponge cake is cooked when your finger leaves a slight mark that disappears almost immediately. Glazed Strawberries 1 quart strawberries, hulled and sliced ¼ cup orange juice Pour orange juice over strawberries and set it in the refrigerator for at least one hour. Whipped Cream 1 pint fresh heavy cream 1 tsp vanilla ¼ cup sweetener In a narrow bowl, whisk or beat the ingredients and then cream with sweetener and vanilla until stiff peaks form. To assemble, place a slice of sponge cake on plate. Ladle a half a cup of berries over the cake. Top with a dollop of whipped cream and drizzle with ‘syrup’ from strawberries. Summer is a great time of year for baking and cooking because there are many possible activities available. Barbecues, family reunions, block parties, pool parties, and summer weddings are all possible summer activities where you can bring your own baked foods. What better time is there to show off your baking skills with some light summertime recipes that are the perfect ending for any festive celebration from a backyard cookout to a beach blowout? Of course, summertime baking calls for a lighter hand with the sugars and fats, and if you are planning a day outside, food safety considerations are an absolute must. For more resources login on to www.300-chicken-recipe.com.

City Hotel Tirana, Albania

I stayed in this hotel for 3 days and I can wholeheartedly recommend it to anyone.

The location is superb; every attraction in the city like Skandenberg square, Taiwan and other entertainment areas are just a few minutes walk away.

The hotel is new; so are the rooms of course. Rooms were very comfortable, spotlessly clean and quite. The room provided all the amnesties that you would expect from at least a 4 star hotel. The only downside about my room was that its huge bathroom didn't have a heating which could be problematic during cold winter days. I was there during December times; it was still manageable though. Still, this matter should be discussed with the staff especially if you are traveling with a baby during colder times.

The breakfast was quite sufficient with good espresso at your will. There is a free wi-fi broadband connection in the lobby area.

What makes this hotel really special is the staff and the owner. They all are very friendly, positive and helpful people. What is more valuable is that the owner has a very honest (repeat very honest), and honorable attitude which was exemplified by his approach to a problem we encountered - something that wasn't related to the hotel itself.

In a nutshell, I would recommend this hotel to anyone who is planning a stay in Tirana. Even business travelers who look for cheaper but still manageable alternatives in town should consider this hotel seriously.

This TripAdvisor Member:
Liked — Location and staff
Disliked — nothing

The Donovan House, DC, USA

Most cabbies still know it as the Holiday Inn, but the 193-room Donovan House in Washington, D.C., underwent a total overhaul and reopened last January as part of the trendy Thompson Group (which owns 60 Thompson in New York City and the Hollywood Roosevelt in Los Angeles). The lobby is modern and small, with Jetsons-esque chairs and leather benches aligned so perfectly that they look more decorative than functional. Also in the lobby, playing silently, is a loop of Washington-themed movies — “Citizen Kane” (at check-in), “The Candidate” (that evening), and “Mr. Smith Goes to Washington” (at checkout). The Donovan House, after all, is almost as dark as a theater. The brightest nooks are the elevators, thumping out a steady stream of hip-hop. You get the feeling this is about as much hipness as the political crowd can handle.

THE LOCATION

It’s smack in the center of Thomas Circle, which is a heavily trafficked, but very conservative pocket of the city. But the location is central and it’s a 20-minute walk to the Mall. For a romantic dinner or cool bar, you’ll need to drive — the address must have been chosen with lobbyists, not tourists, in mind.

THE ROOMS

The modern décor was spare but inviting, like the crash pad of a young tech lobbyist who’s rarely home. There is a large flat-screen television, floor-to-ceiling windows, a plush bed wrapped in 400-thread-count Sferra sheets and, somewhat curiously, a brown leather ceiling that, together with the eggplant-colored rug, gave the room a dark, cozy feeling. Considering this is Washington, the room could have been a little bigger. The minibar — stocked with snacks from Dean & Deluca and bottles of Veuve Clicquot — was so thrilling we almost didn’t mind the $8 Swedish Fish. Almost.

THE BATHROOM

Crisp, sterile-looking, modern and white all over, you won’t know if you should brush your teeth or perform a surgical procedure. The most exciting fixture is the shower — a door-less, paisley-shaped pod with a rain showerhead. There was a healthy supply of Kiehl’s products and towels of all shapes and sizes.

AMENITIES

It says a lot about a hotel when it finishes its business center before its bar, and here it serves as a reminder of the city you’re in. So for now, the most enticing amenities are the Wi-Fi at no extra cost, a 24-hour fitness center that doesn’t seem to get a lot of traffic, and a 24-hour business center, which does.

ROOM SERVICE

A much-hyped Todd English restaurant has been delayed until at least the inauguration. So for now, room service comes from Il Mulino, an Italian restaurant across the street. Meanwhile, the hotel staff is trying to make do. During our stay in October, the continental breakfast that arrived was disappointing: cold bagels and muffins. So the front desk suggested we order from the Washington Plaza Hotel across the street. Thirty minutes and $45 later, a plate of sad, brown fruit and cold, greasy eggs arrived. The front desk felt so bad that they forgot about the Swedish Fish.

BOTTOM LINE

If you’re in town on business, you’ll be the coolest kid at the convention by staying at the Donovan House. But expect a few kinks. Rates for a standard double room start at $295 a night.

Donovan House, 1155 14th Street NW, Washington, D.C.; (202) 737-1200; www.thompsonhotels.com.

3 Great Festivals

They always say that one small initiative can easily become a massive movement, that all it takes is the first step for leaps and bounds to turn an event that may have had no more than a smattering of people at its first show into one crowded with thousands of attendees. When they say it, it may not always seem true, but for South by Southwest it most definitely was.

South by Southwest began as a small music festival in Austin 22 years ago. Today it has grown to include three different festivals - music, film and interactive - with thousands of participants, days of fun and networking at each and more positive press than the organization knows what to do with.

Events begin in mid-March, with the last to start being the Music and Media Conference. At this festival, 80 stages in downtown Austin hold bands and musical acts from around the world, for nights filled with unbelievable music. And at the South by Southwest Trade Show in the Austin Convention Center, attendees gather valuable information, listen to interesting panel discussions and network with others in the music and media field.

Before the music festival even gets started, the Film Conference and Festival begins. This 9-day event examines the art and business sides of independent filmmaking. For five days, speakers and mentors discuss trends and new technology in the film world; and for the full 9 days, documentaries, dramas, comedies and all types of independent films are showcased at various theatres throughout Austin. Anywhere between 150 and 200 films are shown, for a week of great entertainment and definite education.

Finally, the South by Southwest Interactive Festival, which runs at the same time as the Film Conference, offers five days of panel discussions and five nights of parties. You will challenge your creativity as you learn through hands-on demonstrations that test your ability and force you to think out of the box. Topics include Web design, blogging, usability, new technology business models and wireless innovation. It is a week of true geekiness you can’t help but love.

If you want to attend any, or all, of the South by Southwest festivals, you should register . . . now, or as soon as you are able. There are several options for registration. You can get the Platinum badge, which will give you access to all three festivals, every day they are in session; the Gold badge, which gets you into the film and interactive conferences; or a badge for a specific festival (music, film or interactive). Whatever you decide, decide soon, for the closer it gets to start time, the more expensive the tickets become. And if you wait until the day of, you’ll be paying far more than if you had bought them in November or even September.

South by Southwest is undoubtedly a festival not to be mixed. It is the perfect combination of geeky innovation and arty thought. You can be a witness to great film in the making, great music at its start and great ideas from their birth. So don’t wait, visit Website SXSW for more information, today.

South Africa Travel

Welcome to South Africa, proud host of the 2010 FIFA World Cup™!

We welcome you with open arms and hearts and the warmest, widest of smiles, excited to invite you to our shores, homes and braais.

Come and experience our hospitality wherever you go and get in touch with our wide variety of fascinating cultures and local traditions. Our people are ready to show you our country's natural wonders, draw you into the rhythm and soul of Africa, give you close encounters with our regal wildlife and take you on an unforgettable journey through our ancient and recent past.

Every country in the world displays some diversity, but South Africa, stretching from the hippos in the Limpopo River to the penguins waddling on the Cape, takes some beating. It befits its position at the southern end of the world’s most epic continent, with more types of terrain than photographers can shake their zoom lens at.

There’s the deserted Kalahari, Namakwa’s springtime symphony of wildflowers, iconic Table Mountain and Cape Point, Kruger National Park’s wildlife-stalked savannah (scene of the famous lion-buffalo-crocodile battle watched more than 40 million times on YouTube) and, running through the east of the country and into Lesotho, the Drakensberg. KwaZulu-Natal’s iSimangaliso Wetland Park alone has five distinct ecosystems, attracting both zebras and dolphins.

Great Outdoors

Austin is a beautiful city, alive with music, shops, people and entertainment. If you are looking for something fun and interesting to do with a decidedly city feel, there is no better place, no better metropolis. But if you are looking for something less urban and a little more . . . woodsy, is Austin still the location for you? It can be. You just have to know where to look.

The best place to start is the Barton Creek Greenbelt. The Barton Creek Greenbelt is a 7.9-mile hiking trail on 809 acres located within the city limits of Austin. Open from 5 a.m. to 10 p.m. daily, the park offers visitors views of sheer cliff walls, lush vegetation and small water reservoirs (where many will happily swim). During the spring, when the creek is running, the sound of rushing water joins the view for a truly blissful experience.

For hikers, the most convenient access point is the Loop 360 access, which will take you right onto the trail in about the middle of the walk, so whichever way you turn you’ll have a decent hike ahead of you. However, there are other accesses: Zilker Access is at Town Lake, and just a few steps away from the Barton Creek swimming pool, a natural pool that is over 1,000 feet long; Twin Falls is on the other side of the Loop 360 Access, and as its name implies usually has a little more running water than Zilker or the Loop; Spy Glass Access and Gus Fruh Access are other convenient points and are situated between Zilker and the Loop.

Wherever you enter, you’re sure to have a great hike, but don’t think that’s all you can do. Bikes are allowed on the paths, too (although no motorized vehicles), and if you’re interested in climbing, there are more than enough walls throughout the park. In fact, it’s rare that day doesn’t seem various Austinites grabbing their gear and journeying to Barton Creek for an afternoon climb. Now, if you’re new to climbing, it’s important that you take all the correct gear and choose wisely the wall you mount. Maggy’s Wall is the easiest with routes from 5.7 to 5.11, while the New/Great Wall has routes from 5.9 to 5.13. Gus Fruh essentially matches the New/Great Wall with routes ranging from 5.8 to 5.12. You must use your own gear on all walls, but don’t feel you need to get carried away with what you purchase. A 40-meter rope should do the trick, but to be on the safe side, a 50 would be ideal.

If you’re looking to camp, look elsewhere. The park is not open to campers, nor does it allow dogs off-leash. This ensures that the park stays as garbage free as possible (thanks to no overnight visitors) and as peaceful as possible (thanks to no free-wheeling puppies). Other rules and regulations apply, but are the standard for all natural parks within the country - don’t litter, don’t destroy the wildlife and don’t take away from the experience for others. Barton Creek Greenbelt is a rarity in cities - it is a natural oasis amidst an urban setting.