BG TRAVEL (formerly four seasons travel)

 November 2013:  After working with my dear friend, Ann Schramm, for 15 years and her recent passing I now have my own agency, BG TRAVEL.  If you need any help in planning your travels contact me. 

If you want the best deals on your cruise you must book with your Travel Agent

Cruise Tip: Use a Travel Agent

Their special relationships with cruise lines mean that agents often
have access to better rates than you could get by booking on your own.
They can also provide value-added perks, including onboard credits,
private tours and excursions, and prepaid gratuities.  Also I check the
rates and if they have gone down I can your fare adjusted.    

Four Seasons Travel is now booking Holland America Ms Eurodam for the Carribbean 21 Junuary 2012 - 28 January 2012
We will be giving you a free dinner in Ms Eurodam's Pinnacle Grill, a cocktail party and a free photo.
Fares have gone down so call now to book your cabin.
Barbara Gonzalez, CTA
503 636-9876
barbaragnz@gmail.com

Scotish Shortbread Cookies

Scottish Shortbread

No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe.....a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called "Petticoat Tails" and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use - I have given a few ideas in the recipe - the taste will remain the same.....meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellaphane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy HogmanayThe success of a 'shortie' as shortbread is also known is to handle the dough with care. Do not pound or knead heavily, and make sure your hands and the dishes you use are cold. The resulting shortbread will then be be light and crumbly with a dense buttery taste.

Choose the method you prefer for 'rolling'out the dough. You can either roll with a pin, or press directly into a tin or a shortbread mould if you have one.

Prep Time: 20 minutes

Depending on method up to:: 45 minutes

Total Time: 65 minutes

Ingredients:

• 2 ¼ sticks/225g butter
• Tiny pinch of salt
• ½ cup/110g fine/caster sugar , plus extra for sprinkling
• 2 cups/225g all-purpose/plain flour, plus extra for dusting
• 3 ½ oz/100g cornstarch /cornflour

Preparation:

Scottish Shortbread Recipe

• Preheat the oven to 325°F/170°C/Gas Mark 3.
• In a large bowl cream together the butter, salt and sugar. until light and fluffy and pale in colour. This can take at least 10 minutes. Alternatively use a food mixer.
• Mix together the flour and cornstarch and sieve into the bowl of butter and sugar. Mix quickly and thoroughly to bring all the ingredients together but do not over mix.
• Tip the mixture onto a lightly floured work surface and bring knead lightly and quickly to form a loose dough. then either:
• Roll out the dough between 2 sheets of parchment paper to ¼"/1 cm thick. Prick the surface all over with a fork. Cut into desired shape or rounds using cookie cutters. Place the Scottish shortbreads on a lightly greased baking sheet and bake for 25 mins or until pale brown and crisp. Sprinkle the warm Scottish shortbreads with fine sugar and leave to cool on a wire cooling rack.
or
• Grease a Swiss roll tin 9" x 13"/23 x 33cm with butter. Press the dough into the tin and press with your fingers to level the surface, prick all over with a fork. Bake in the preheated oven for 45 minutes or until golden brown. With the shortbread still in the tin, cut into squares or fingers, leave to cool for 15 minutes then carefully remove to a wire cooling rack.

PIE IN THE SKY AND OTHER FOODS TO TAKE ON THE PLANE

                                What would you like to take to eat on the plane? 1

Choosing carefully to follow airline security rules, you should be able to bring food items from home to eat during your flight. Time of day and length of your flight may determine whether you will need a snack or a meal, but in either case the food you bring should be healthy and easy to pack and eat. Keep it simple, but include a couple of items that will stick to your ribs. Avoid snacks with high salt or empty calories.

Here are a few possibilities. Many can be purchased prepackaged, or make your own packets. Use clear plastic zip-top snack or sandwich bags for easy security search, if it happens.

String cheese
Cheese cubes
Crackers
Hard-boiled eggs (shells removed)
Pack of nuts, your favorite type
Chunks or strips of cooked chicken breast
Baby carrots, broccoli or cauliflower florets
Grapes or any fruit that does not require peeling
Sandwiches that don't require refrigeration
Granola bars
Trail mix
Cookie for a treat

2

A small soft-sided insulated lunch container should fit easily in a carry-on bag. Pack your foods in the container, close, and store in refrigerator until time to leave for the airport. If some of your food choices can be frozen, such as grapes or chicken chunks, store in freezer until time to leave. Frozen items will double as chillers for your container and should be acceptable to airport security. By the time you are ready to eat, they should be thawed. Security officials may want to inspect your insulated container, so be prepared for this possibility

3

Security usually doesn't permit carry-on drinks, so this may be a place to splurge. Although expensive, drinks or bottled water usually are available in vending machines once you have cleared the airport's security gate.

It is important to drink plenty of fluids during a flight to avoid becoming dehydrated, so choose soft drinks without caffeine (caffeine adds to dehydration), juice if available, or bottled water. For variety, bring a single-serving powdered drink mix packet to pour into a cold bottle of water and shake.

4 

Bring your own moist towelettes, using one before eating to clean your hands. Napkins might be available from a flight attendant, but bring your own to be sure. Pack real napkins or paper towel sheets in the insulated container. If you happen to have single serving packets of salt and pepper, pack them, too.

While packing a suitcase, attach a sticky note reminder not to forget the lunch container in the refrigerator (and frozen items) as you leave for the airport.

Call your airline's customer service desk if you are uncertain about bringing foods that may not meet security guidelines.

If traveling with children, figure out how much food might be needed for each child and pack accordingly.

Travelers with dietary restrictions may find it necessary to bring their own food.

Any type of pointed knife or cutting tool (metal or plastic) is not permitted on an airline. Plan for food that can be eaten primarily with fingers.

Packing lite, Packing right and Food that Travels

If you are going to handle your own luggage you must pack lite.  Traveling in Europe can be stressful, there may not be an elevator, only stairs and lots and lots of people.  Remeber you are going on an adventure and packing right is the way to save your back so you can enjoy your trip.