London: A Wonderful Stay at St. Ermin’s Hotel

by Mitzie Mee - Sanne

When Steve and I were in London earlier this year, we stayed at St. Ermin’s Hotel and had a wonderful time. The location is spot-on for sightseeing: it’s in Westminster, a few minutes’ walk from St. James’s Park and right by St. James’s Park Underground station, so getting around is easy on foot or by Tube.

Our room had all the little luxuries that make a stay feel special: bathrobes, a Nespresso machine, and bath products from The White Company. One afternoon a harpist played in the lounge, and the doormen always had a warm, polite comment when we headed out in the morning.

Breakfast set the tone each day. We were greeted by name and shown to a cozy table in a small room with a fireplace and a window facing the greenery outside. We told the staff how much we liked that table and, except for one day, they seated us there every morning. Small gestures like that make a big difference, and I was genuinely impressed with the service throughout our stay.

The hotel has its own Bee Terrace with hives, and the honey makes its way into the kitchen. There’s also a petite rooftop garden with herbs and greens, a smart, city-friendly take on sustainability right in the middle of London.

St. Ermin’s is part of Marriott’s Autograph Collection, a group of distinctive hotels around the world. You still get Marriott Bonvoy benefits, but the property keeps its own personality. Nothing about St. Ermin’s feels like a big-chain hotel; it has plenty of character, from the Caxton Bar and Tea Lounge to the generous common areas that invite you to sit with a coffee and people-watch.

Overall, it’s a truly delightful hotel: personal, thoughtful service, a prime location, and lots of small touches that make you feel at home and eager to return. If you love places with history and soul, and still want modern comfort, St. Ermin’s hits the mark.

St. Ermin’s Fascinating History

We also learned that St. Ermin’s has quite a story. The building stands where a chapel dedicated to St. Ermin once stood. Apartments were built in 1889 and converted into a hotel in 1899.

During World War II, the hotel became a hub for British intelligence. In 1940, Winston Churchill gathered a select group here for the meeting that led to the creation of the SOE (Special Operations Executive), often called Churchill’s “secret army” and a forerunner of the SAS. The SOE took over an entire floor, while MI6 worked two floors above. Churchill himself frequented the Caxton Bar for a glass of champagne, and the bar is also linked to double agent Guy Burgess, who is said to have met Russian contacts there.

You can still see traces of that past today in the lobby displays of wartime items, including a piece of original SOE silk printed with coded messages. Silk was used instead of paper because it’s light, durable, water-resistant, and silent when folded and easy to conceal in clothing or gear.

St. Ermin’s, 2 Caxton St, London SW1H 0QW, United Kingdom

Book your stay at St. Ermin's

St. Ermin’s is one of those rare London hotels that blends history with modern comfort. The location in Westminster is ideal, just a short walk from St. James’s Park and the Underground, so you’re close to everything yet tucked away in a quiet spot. Inside, the rooms are elegant with thoughtful details, the service is genuinely welcoming, and the breakfast is so good you’ll look forward to it each morning. With plenty of character throughout, from the Tea Lounge to the Caxton Bar, St. Ermin’s makes for a stay you won’t forget. You can check availability and book your stay at St. Ermin’s here.

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September 22, 2025 0 comments

NYC: Soup dumplings at Joe’s Shanghai on Bowery

by Mitzie Mee - Sanne

Before Din Tai Fung came to town, Joe’s Shanghai was where you went when the soup dumpling craving hit. The original Chinatown location was on Pell Street, but in late 2019 they moved into a bigger space on Bowery. It is brighter and roomier now, yet the old spirit is still there. Tables are close, the room hums, and it is clear people come for the food.

The menu is extensive, but most of the draw is the xiao long bao. The soup dumplings at Joe’s are larger than the ones at Din Tai Fung. Where DTF serves 10 small dumplings for $22, Joe’s gives you 8 for $14.95, but they are so substantial that I actually find them more filling and thus a better deal. As at DTF, the crab and pork version is the best pick.

What I like about Joe’s is that they have not polished the experience beyond recognition. The new room is cleaner and easier on the eyes than the old spot, but it is still Chinatown with everything that comes with it (though I miss the big waving cat that they had at the old location).

I was probably one of the people most excited for DTF to open in NYC, so I never thought I would say this, but when it comes to xiao long bao in the city, I actually prefer Joe’s Shanghai. The soup dumplings taste great, and the unpretentious setting, without lounge music or a push to order a cocktail will keep me coming back when I want XLB in NYC.

Read my very old blog post about my first visit to Joe’s Shanghai back in 2014 >>

Joe’s Shanghai, 46 Bowery, New York, NY 10013

Joyce Chen 2-Tier Bamboo Steamer Baskets, 10-Inch

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If you’ve ever wanted to recreate restaurant-style dim sum dishes at home, a good bamboo steamer is crucial. It’s perfect for everything from delicate dumplings to crisp-tender vegetables and flaky fish, giving you that clean, flavorful result that steaming is known for. This two-tier version lets you cook several dishes or servings at once, and using it couldn’t be simpler. Just place it over a pan of simmering water and let it work its magic. Made from traditional bamboo, a renewable resource, it’s both eco-friendly and functional. At 10 inches wide, it’s the ideal size for most home kitchens.

Joyce Chen 2-Tier Bamboo Steamer Baskets, 10-Inch

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09/22/2025 12:46 am GMT

September 18, 2025 0 comments

Recipe: Grilled Cheese Sandwich with Mustard

by Mitzie Mee - Sanne

A good grilled cheese sandwich is comfort food at its best. It works on its own but is also perfect alongside a bowl of tomato soup. The traditional version is just bread and cheese, but I sometimes add mustard because I like the extra flavor it brings. I usually make mine with Gruyère or cheddar, but for the photos for this recipe, my dad suggested I use a couple of slices of his extra-aged Danbo, which had been stinking up my parents’ fridge. It melted just fine, but the flavor was way too strong for me.

In the US, American cheese or cheddar is probably the most classic choice for a grilled cheese, but Monterey Jack, Provolone, or Gruyère are also excellent options. If you’re in the mood to experiment, try mixing two different cheeses, for example cheddar and Monterey Jack, for both flavor and creaminess.

I like sourdough bread because it stays crisp, has a bit of chew, and that slight tang that pairs so well with cheese and mustard. A thin layer of Dijon adds heat and depth, though whole-grain mustard works too if you want more texture and a milder taste.

Recipe: Grilled Cheese Sandwich with Mustard

Servings

sandwich

Cook Mode

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Ingredients

2 slices sourdough bread
1-2 tablespoons Dijon mustard (or whole-grain mustard)
2-3 slices cheese (cheddar, Emmental, Havarti, Monterey Jack, Provolone, or Gruyère)
Butter

Directions

Spread a thin layer of butter on one side of each bread slice.
Flip one slice over and spread the other side with mustard.
Add the cheese, then top with the second slice of bread, buttered side facing out.
Cook the sandwich in a skillet over medium heat, a couple of minutes on each side, until the bread is golden and crisp and the cheese has melted. You can cover the pan with a lid so the heat circulates and the cheese melts evenly without the bread browning too quickly.
Let the sandwich rest on a cutting board for a minute before slicing it in half.

Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, Caribbean

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Enameled cast iron heats evenly and holds onto that heat, which means perfectly seared steaks, golden grilled cheese, and veggies that cook through without burning. Unlike traditional cast iron, it doesn’t need seasoning, so it’s ready to use right away. The enamel interior is durable and easy to clean, while the skillet itself is lighter than most cast iron of the same size, making it easier to handle. It also works on any cooktop, slides into the oven up to 500°F, and even goes in the dishwasher.

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09/22/2025 05:00 am GMT

September 17, 2025 0 comments

Seattle: Lemon Cucumbers, Fresh from the Market

by Mitzie Mee - Sanne

At the University District Farmers Market we stopped at a stall selling lemon cucumbers, and after a good look at the quirky little orbs, curiosity won. We brought a couple home to try. The vendor said they taste like regular cucumbers, and he was right. They’re crisp, juicy, and mild, without that slightly bitter aftertaste you sometimes get from traditional cucumbers. I ate them raw, thinly sliced with a pinch of salt, and they were great, nice and crunchy. I could also see them in a simple salad with tomato and dill, or quickly tossed in a marinade with lemon juice, olive oil, salt, and pepper.

So what are lemon cucumbers? Despite the name, there’s no citrus involved. They’re a round, yellow type of Cucumis sativus (cucumber) with a mild, slightly sweet cucumber flavor. Apparently, this heirloom has been popular in home gardens since the late 1800s, prized for its thin, tender skin and crisp bite.

For the best texture, choose lemon cucumbers that are pale yellow and about tennis-ball size or smaller. That’s when the skin is delicate and the seeds are still soft, so you can skip peeling. Lemon cucumbers are all about freshness and crunch. If they turn deep golden, the seeds toughen, the skin thickens, and the flavor loses its sparkle.

September 14, 2025 0 comments

Recipe: Frozen Custard with caramelized peaches

by Mitzie Mee - Sanne

Frozen custard is a true American classic. It’s similar to ice cream, but made with egg yolks for a richer, silkier texture. Peaches are in season right now, and a quick roast in the air fryer brings out that deep, caramel sweetness that’s perfect with cold custard. I use a Ninja Creami for the custard, but any ice cream maker works, or you can freeze the base in a container and stir occasionally as it sets. No air fryer? Bake the peaches in the oven instead.

Tips

For frozen custard, don’t whip the yolks and sugar until fluffy like you would for cake. Just whisk until well combined and the sugar starts to dissolve. The mixture should turn a little lighter and thicker, but not foamy.

Recipe: Frozen Custard with caramelized peaches

Servings

servings

Cook Mode

Keep the screen of your device on

Ingredients

Frozen Custard
3 egg yolks
½ cup sugar
1 cup whole milk
¾ cup cream
Seeds from ½ vanilla bean (or 1 teaspoon vanilla extract)
Pinch of salt
Roasted Peaches
2 ripe peaches
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 tablespoon melted butter
½ teaspoon cinnamon
pinch of salt

Directions

Frozen Custard
Whisk the egg yolks and sugar in a bowl until well blended.
In a small saucepan, heat the milk with the vanilla and salt until hot but not boiling.
Temper the yolks by whisking in a little hot milk, then add the rest in a thin stream while whisking.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from the heat and stir in the cream.
Cool completely, transfer to the Creami container, and freeze at least 24 hours.
Spin on the Ice Cream setting. If it seems too firm, hit Re-Spin until it’s silky smooth.
Caramelized Peaches
Cut the peaches into wedges or small pieces and place in a bowl.
In a small bowl, mix the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Toss with the peaches.
Arrange the peaches in a single layer in the air fryer basket.
Cook at 350°F (180°C) for 6–7 minutes, until caramelized and tender but still holding their shape.

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$184.99

The Ninja CREAMi is hands down the best ice cream maker I’ve tried. What I really like is the texture. The ice cream comes out so smooth and creamy, better than anything I’ve managed with other machines. It’s also incredibly easy to use: you prep your base, freeze it overnight, and then let the CREAMi do the rest. With several one-touch programs, you can make ice cream, sorbet, gelato, milkshakes, or even smoothie bowls, and the re-spin function lets you make your batch softer if you prefer. You can go all in with decadent gelato, or make lighter, low-sugar or dairy-free versions. You can even add your favorite mix-ins like chocolate, nuts, or fruit to make it your own. It’s a fun, reliable machine that makes experimenting with flavors at home so much more exciting.

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09/22/2025 03:00 am GMT

September 12, 2025 0 comments

Norway: A day trip to Hidra and lunch at Isbua

by Mitzie Mee - Sanne

Norway: Day trip to Hidra and lunch at Isbua

On a sunny Sunday in late August, April and I went on a day trip to Hidra, where we had lunch at Isbua in Kirkehamn. Isbua is a well-known restaurant in the area that I’ve wanted to try for a long time, and we couldn’t have picked a better day to go. The sun was shining, the air was warm, and we got a table right by the water. We ordered a mix of dishes to share: moules frites, fried shrimp, and the most delicious scallops served with pumpkin purée. Everything tasted wonderfully fresh, like it had just been pulled straight from the sea.

Hidra is famous for its seafood, and that’s also what you’ll find on the menu at Isbua. The restaurant is housed in an old icehouse, which was originally built to store large blocks of ice. Before modern refrigeration, the ice was packed around freshly caught fish to keep it cold until the catch was shipped onward. Outside, the terrace stretches out toward the water with a small dock just below.

To get to Hidra, you take the ferry from Kvellandstrand to Launes. The crossing only takes about seven minutes, it’s free of charge, and the ferry runs frequently around the clock. From Launes it’s just a short drive to Kirkehamn, where Isbua sits right by the water.

Isbua, Reinferdalsveien 35, 4432 Hidrasund, Norge