Category Archives: Just for fun

Travel – it’s a mindset!

My 12 year old daughter and I are headed to Japan this summer.  While we are there, we’ll be visiting my 20 year old daughter who is studying in Kyoto for a year.  This is, by the way, my older daughter’s fourth trip to Japan.

Yesterday, the little one announces “this will be my first trip to Japan!”  Not my only trip, or my only chance…but first trip.

I was reminded of a client recently who said, “this trip to Tahiti we’ll focus on Bora Bora.  Next time we want to visit Taha’a and Moorea.”

And herein lies the difference between my clients who manage to travel and see the world and my potential clients who shop from time to time and yet never manage to take a trip.  It’s all a matter of mindset!  In order to travel, you need to make it a priority.  Otherwise, a jet plane will not whisk you away as you feign protest.  It’s all up to YOU to make the decision that you want to see the world, to relax on a beach (instead of the living room couch), to cross things off your bucket list.

So, where’s your next vacation taking you?

Happy Travels ~Cindy Grant, Travel Consultant, Reconnect Travel/Expert Family Travel, DFW metro area 972-625-6200.




Baked Papaya Recipe

Here’s a delightful recipe from the folks at Tahiti Tourisme – baked papaya…

3 Papayas
3 Vanilla Beans
6 Tablespoons sugar
6 Tablespoons Rum
1 Grated Coconut

Cut the papayas in half and remove the seeds
Place them in an ovenproof dish.

In each papaya, pour:
1 pat butter
1/2 Vanilla Bean
1 Tblespoon sugar
1 Tblespoon Rum

Cook in a preheated oven for 15 minutes at 350°F. In the meantime, squeeze milk from the grated coconut through a clean cloth. Before serving, add the coconut milk in each papaya.


Want more?  Plan your trip to Tahiti and enjoy fine Polynesian cuisine at the islands’ top resorts.

Happy travels ~ Cindy Grant, Travel Consultant.  Reconnect Travel/Expert Family Travel.  Dallas metro area, serving  clients nationwide.  972-625-6200.

Texas Chili

Weather’s cooling down, kitchen’s warming up!  I love this chili.  For the feint at heart, omit the jalapeno peppers (the chipolte peppers still add plenty of heat).

1 pound ground beef (or ground pork)

2 1/2 pounds chuck roast or boneless sirloin or chuck tender steak, cut into tiny cubes
2 medium onions, chopped
2 large jalapeno peppers – stemmed, seeded, and chopped extra fine
2 poblano peppers – roasted, stemmed, seeded, and chopped
1 large bell pepper, chopped
Small can chipotle chiles in adobo, chopped
5 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons salt
1 teaspoon black pepper
1 can diced tomatoes
1 12-oz bottle Shiner Bock beer, or equivalent
2 oz tequila
1 cup coffee
2 cups beef broth (use one broth cube + water)
2 cans chili beans in mild/medium chili sauce
1/4 cup cornmeal

Sour cream/mexican cream to garnish
Shredded cheese (such as cheddar or jack) to garnish

In a large pot, over medium-high heat cook the ground beef and cut steak until the meat is no longer pink. Add the onions, peppers, garlic, and chili powder and cook while stirring until the onions are wilted. Add the cumin, oregano, thyme, salt, green pepper, poblano and jalapeno peppers, tomatoes, beer, and tequila. Stir to deglaze the pan. Continue cooking adding the chipoltes and adobo sauce, coffee, and beef stock. Reduce heat to simmer and cook until the meat is very tender (90 minutes to 2 hours). Add water if the chili becomes dry or too thick. Once the chili has cooked until the meat is tender, add the two cans of beans and then add the cornmeal gradually to the chili as you stir, to thicken the sauce. Stop adding the cornmeal when you have reached the desired consistency.

Serve with a dollop of sour cream (Mexican cream) and shredded cheese on top.