Stephanie Serino's Travel Blog

We are all ready for a special treat, so I’m sharing this quick and easy cake recipe. It literally takes less than 10 minutes to mix, and is healthier than most store-bought breakfast cereals. The recipe comes from my Spanish Stepson’s Mom who shared this family heirloom recipe for “Coca” when 13-year old Hugo moved into our London flat in Summer 2015. It's not a fancy cake (it's never frosted) but it is comforting. I hope this sweetness gives you something to look forward to in the morning! Spanish Coca 1 ½ cup Flour    ¾ cup Sugar 1     tablespoon Baking Powder 1     teaspoon Baking Soda 1     teaspoon Cinnamon    ½ cup Oil (I use Sunflower Oil, but it’s good with any healthy oil -even Olive Oil works)     ½ cup Yogurt (Doesn’t matter what kind. I use Plain but flavored yogurt or yogurt with fruit work) 2     large eggs 1     cup Fruit and/or Chocolate chips* Handful of walnuts (optional) Preheat oven to 350 degrees In a large bowl, whisk t

It's Day 35 of the CoronaVirus lockdown here in Valencia, Spain. The only thing I'm still truly savoring are my nightly Quarantinis. Since we're all going to be stuck here for a few more weeks at least, I decided to share the recipe. I hope you enjoy! Quarantini Recipe Fill a saucepan with water and put it on the stove to boil Peel a two-inch piece of Ginger and add slices to the water. Boil for 5-10 minutes. Meanwhile, slice 1 lemon and put rounds in a pitcher. Pour hot water with the ginger into the pitcher over the lemon slices. Add 2 herbal teabags (“Ginger-Lemongrass” or " Lemon Zinger "). Stir in one (or two) generous tablespoons of honey.  Put pitcher in the fridge.    Your first round can be a hot toddy, served warm in a mug (just add gin to taste). When it’s cold, you get a Quarantini. Just add gin to taste. A martini glass is a 1-1 ratio; but I tend to to serve it in a big wine glass with 1 shot gin and the rest Ginger Lemon Te

Regent is my favorite cruise line, and I was finally able to inspect the Seven Seas Explorer while she was docked in Bilbao on May 27, 2019. Launched in 2016 for 750 passengers, this all-balcony-suite ship lives up to the hype (“The Most Luxurious Ship Ever Built”). She is gorgeous. The chandeliers, the in-laid marble floor, the zebra carpet... The Culinary Arts Kitchen offers 18 individual cooking stations for hands-on cooking classes at sea. Executive Chef and Director of Culinary Enrichment, Kathryn Kelly designed the curriculum of classes with a destination-focus, catering to all skill levels. Above is the Compass Rose Restaurant, the main dining room with open seating. Preciosa designed the stunning lighting: "The Sea was design inspiration for the aquamarine lighting installation in Compass Rose. Bohemian hand blown crystal glass droplets in combination with fused glass with chips creates together wavy and organic object, that evokes impression like you a