Jennifer Eremeeva

Nov 12, 2024 | jennifereremeeva.com | Jennifer Eremeeva

Moving into cruise staterooms can be an exciting yet challenging experience, especially for first-time cruisers. As you step into your floating home for the next few days or weeks, you’re greeted with a compact space both in the stateroom and cabin bathroom.  These are designed to maximize efficiency and comfort. However, the limited square footage can initially feel overwhelming, particularly if you’re accustomed to spacious hotel rooms or your own home.

Nov 11, 2024 | jennifereremeeva.com | Jennifer Eremeeva |Byzantine beginnings

Clarify the butter in a saucepan: simmer on low heat until the milk solids separate and rise to the surface (about 10-15 minutes), and the remaining butter is golden brown. Strain the butter through several layers of cheesecloth or paper towel until it is completely clear. Set aside. Place the Panko breadcrumbs into a food processor and pulse until they are the texture of fine sand. Remove any fatty ends from the veal cutlets or chicken breasts.

Oct 22, 2024 | jennifereremeeva.com | Jennifer Eremeeva

Michelangelo created the sculpture around 1504, and it was purchased by prominent citizens of Bruges, Italian merchants Alessandro and Giovanni Moscheroni (Mouscron) who donated the priceless statue to the Church of Our Lady in 1514. Its very presence in Bruges speaks to the city’s commercial heft and, and the importance placed on cultural acquisitions by its leading citizens.

Oct 7, 2024 | jennifereremeeva.com | Jennifer Eremeeva

The Hanseatic influence extended beyond trade, shaping Bergen’s language, leaving traces of Low German in the local dialect and contributing to the softer “r” sound characteristic of Bergen’s dialect. Even today, the local beer is called “Hansa,” a nod to this influential period. Relations between the Hansa merchants and the locals of Bergen were not always cordial.

Sep 4, 2024 | jennifereremeeva.com | Jennifer Eremeeva

Tangy sorrel is a signature flavor in Latvian cuisines. Though it turns up in salads, sauces, and main dishes, it is most often found in soup, which runs the gamut from a light cream soup to a hearty, stew-like soup spiked with bacon and root vegetables, and often garnished with boiled or poached egg. Riga is justifiably proud of its seafood, and particularly its sardines, which are packaged as “Riga Gold” and rival anything to come out of Portugal. These make an excellent souvenir.