Five ideas for finding unforgettable pizza
Americans eat 3 BILLION pizzas every year! That means that every single day we eat enough pizza to cover 100 acres of land. In order to do this, we consume it at a rate of 350 slices per second! I have done my part to support this national love affair with pizza, and...
Cooking paella with The Pioneer Woman’s friend, Hyacinth, and The Chef & The Dish
How I ended up cooking with The Pioneer Woman‘s friend, Hyacinth, is an interesting story. When we bought a home where she lives in Pawhuska, Oklahoma, I wasn’t quite sure how we were going to fit into this small town of ranchers, Osage, and oilmen....
Pivo Brewery and Blepta Studios: Hand crafted beer and beer crafted art
When we sat down at Pivo Brewery, in tiny Calmar, Iowa, I was excited to taste a few craft beers at this new tap room. Then, owner Craig Neuzil came over to my table with eight (!) beers in sampling glasses. I was sure I’d told him it would just be me doing the...
5 things I’ve learned about Parmigiano Reggiano cheese
When I left my career as a middle school principal, I gained some immediate benefits. I traded in my neckties for t-shirts and long meetings for behind-the-scenes tours. Recently, though, I learned of another great switcheroo that came when I left my job in public...
We learned how to make risotto with The Chef & The Dish
We’ve always wanted to learn how to make risotto. So, when The Chef & The Dish reached out to us (read more about that HERE) and offered us a complimentary cooking class where we’d learn how to make risotto not just one, but two ways, the answer was a...About Us
We’re Steve and Ann Teget. We spent more than two decades in corporate America and public education before Ann’s health and Steve’s aversion to middle school girl drama convinced us to try something new. Now we are making the most of midlife and telling authentic stories about extraordinary travel. And yes, we send ourselves postcards.
