Mitzie Mee Blog - Mitzie Mee

Pumpkin Carving Made Easy – A Simple Guide to the Perfect Halloween Pumpkin

by Mitzie Mee - Sanne

Steve and I went all in on Halloween this year. After finding the perfect pumpkin at Fishkill Farms, we of course had to carve a classic jack o’ lantern. It turned into quite the project, but it was actually a lot of fun, and the result looked great. We placed it out on the balcony, and with the light inside, it gave that perfect Halloween glow in the middle of New York City.

Here’s my step by step guide to carving a classic, beautiful jack o’ lantern:

1. Choose the right pumpkin
Pick one with a smooth surface and a sturdy stem. It should feel heavy for its size and sound hollow when you tap it. Avoid any with soft spots or mold, as they won’t last long.

2. Cut the lid
Use a sharp, serrated knife and cut the lid at a slight angle, like the lid of a pot, so it won’t fall into the pumpkin later. You can also cut off the bottom instead of the top, which makes it easier to place a candle or light inside.

3. Scoop it out
Remove the seeds and stringy bits with a large spoon or an ice cream scoop. Save the seeds, because they taste great roasted with a little oil, salt, and harissa. Scrape the inside until the walls are about an inch thick, which makes it easier to carve your design.

Recipe: Harissa-roasted pumpkin seeds

4. Draw your design
Use a washable marker or pencil to sketch your face. Classic triangle eyes and a wide grin always work, but you can find plenty of free templates online if you want something more creative.

5. Start carving
Use a small serrated knife or a pumpkin carving kit. Begin with the smaller details and work your way out. Don’t push too hard; let the knife do the work.

6. Add the light
Place a small LED candle or tealight inside. LED lights are safer and last longer, but if you use a real candle, cut a small vent hole at the top so the heat can escape.

7. Make it last longer
Brush the cut edges with a bit of lemon juice or petroleum jelly to prevent drying. Keep the pumpkin cool at night; outside on the balcony is perfect.

Bonus tip: For a more professional look, try carving without cutting all the way through. Gently scrape off only the orange outer layer in certain areas. When you turn on the light, those spots will glow beautifully, giving your pumpkin a warm, three dimensional look.

October 29, 2025 0 comments

New York: Pumpkin Shopping at Fishkill Farms

by Mitzie Mee - Sanne

Instead of taking the easy route and picking up a pumpkin at Whole Foods, Steve and I decided to make an outing of it. We got in the car and drove up to Fishkill Farms in Hudson Valley, a beautiful, family-owned farm just over an hour north of New York City. The farm is known for its scenic surroundings, apple orchards, and organic produce.

Fishkill Farms has been around for more than 100 years and is still owned by the same family, the Morgenthaus, who founded it back in 1913. These days, they grow most of their crops following organic principles, and the farm is especially popular in the fall when visitors come to pick apples, shop for pumpkins, and enjoy freshly pressed cider and donuts straight from the farm store.

We visited the weekend before Halloween, which is probably one of the busiest weekends of the year, and it was packed. We had planned to sit down with warm apple cider and a couple of cider donuts, but the line was so long that we gave up after a few minutes. Instead, we took a quick walk around, found a beautiful pumpkin, and headed back home. Fishkill Farms is a wonderful place, but if you really want to take it all in, I’d recommend going on a weekday or during a quieter weekend when it’s not quite as crowded.

We carved a nice pumpkin and made a delicious snack, Harissa Roasted Pumpkin Seeds:

Recipe: Harissa Roasted Pumpkin Seeds

October 28, 2025 0 comments

San Francisco: Lands End – Where the City Meets the Sea

by Mitzie Mee - Sanne

It was one of Steve’s friends who suggested that we visit Lands End, and it turned out to be a great tip. Lands End is tucked away at the northwestern edge of San Francisco, where the cliffs drop steeply into the Pacific Ocean and the city suddenly gives way to wild coastal nature.

We started at Lands End Lookout, where there’s parking, restrooms, and a small visitor center. Below the cliffs lie the ruins of Sutro Baths, which were once the world’s largest indoor bathhouse. They were built in 1896 by Adolph Sutro, a former mayor of San Francisco, who wanted to create a public bathing complex where everyone could swim in seawater from the Pacific. The massive structure had six pools, slides, and diving towers, with water pumped directly from the ocean and heated to different temperatures. It was hugely popular around the turn of the century but fell into decay and eventually burned down in 1966 during demolition. Today, only the concrete foundations remain, but the site is still fascinating and gives a sense of how grand it must once have been.

From there, we followed the Coastal Trail, which winds along the shoreline with sweeping views of the ocean and the rugged cliffs. The path passes through a grove of old Monterey cypresses whose twisted trunks and dense canopies give the area an almost otherworldly feel. It’s like walking through a windswept fairytale forest, and together with the crashing waves below, it creates a truly special atmosphere.

We didn’t walk the entire trail, but far enough north to glimpse the Golden Gate Bridge in the distance, half-shrouded in fog. It wasn’t the classic postcard view, but still beautiful in its own moody, San Francisco kind of way.

If you have a couple of hours to spare in the city, Lands End is definitely worth a visit. The Coastal Trail is an easy hike that you can do at your own pace. Stop by the Sutro Baths ruins, enjoy the quiet among the cypresses, and take in the stunning views of the Pacific.

October 21, 2025 0 comments

Cambodia: Fresh lotus seeds – A tasty snack from the market

by Mitzie Mee - Sanne

One day, Linda brought a bag of fresh lotus seeds from the market. She showed me how to peel off the thin, rubbery skin to reveal the firm, white core inside. In the middle sits a small green sprout, which tastes bitter, so you remove it, but it’s actually used to make lotus tea. The rest of the seed has a mild, mealy flavor, a bit like a mix between a nut, a pea, and a chestnut.

In much of Southeast Asia, fresh lotus seeds are a seasonal snack that shows up at markets when the seed pods are ripe. You’ll find them in Cambodia and Vietnam, but also in Thailand and China. In Cambodia, people often buy the entire seed pod to take home, then sit and pop the seeds out of the little holes, one by one.

Lotus seeds come from Nelumbo nucifera, the sacred lotus, which grows in shallow, still water. You can eat the seeds fresh straight from the plant, boil them lightly, or dry them for later use. Dried lotus seeds are often used to make lotus paste, which is a smooth, sweet filling for pastries such as mooncakes and steamed buns. The seeds are boiled until soft, blended into a purée, and slowly cooked with sugar and oil until they turn glossy and thick. The flavor is mild and slightly nutty, and when done right, the texture becomes luxuriously creamy.

Whenever I’m in Cambodia I always make sure to visit Linda and her family at Meas Family Homestay. It’s such a wonderful, peaceful place.

Read my blog post about Meas Family Homestay

October 14, 2025 0 comments

My Guide to Swiss Fondue – Melted Cheese and Alpine Comfort

by Mitzie Mee - Sanne

My Guide to Swiss Fondue: History, How to Eat It, and Where to Find the Best

When snow starts falling over the Alps and the cold really settles in, there’s hardly anything more Swiss than gathering around a steaming pot of fondue. It’s a tradition that feels both rustic and cozy, as much a social ritual as it is a meal. You eat slowly, talk, and drink wine while dipping bread into warm, melted cheese.

Fondue has its roots in the Swiss Alps, where farmers in the 18th century found a delicious way to use leftover cheese and bread during the harsh winter months, when getting fresh supplies was difficult. What started as humble peasant food was elevated to national dish status in the 1930s, thanks to a campaign by the Swiss Cheese Union that aimed to get people to eat more cheese. Since then, fondue has evolved from simple mountain fare into a symbol of national pride. Today it’s served in mountain lodges, city restaurants, and homes across the country, where families gather around the pot on cold evenings.

The classic Swiss cheese fondue is made with a mix of Gruyère and Vacherin Fribourgeois, a combination known as moitié-moitié (“half-half”). Gruyère adds that nutty, complex flavor, while Vacherin Fribourgeois brings creaminess and a hint of tang that makes the texture soft and elastic.
In other regions, you’ll also find Emmentaler or Appenzeller in the mix, cheeses that add sharpness and aroma. A splash of dry white wine, typically a Chasselas from Lavaux, adds freshness, and many people rub the inside of the pot with a clove of garlic before melting the cheese. Some also add a dash of Kirsch (cherry brandy), which gives a subtle, aromatic warmth.

How to Eat Fondue

The bread is just as important as the cheese. Tradition calls for slightly stale, dry bread cut into small cubes. You spear a piece with a long fondue fork, swirl it through the cheese until fully coated, and carefully lift it out again.

If your bread falls off the fork and lands in the pot, that’s considered a minor mishap. In some circles it means you owe a round of wine; in others, you owe a kiss:)

When the fondue pot is nearly empty, you’ll often find a golden, crispy crust stuck to the bottom called la religieuse (“the nun”), and yes, it’s meant to be eaten. It has a nutty, caramelized flavor and is highly prized among fondue lovers.

What to Drink with Fondue

The classic pairing is a glass of dry white wine, ideally a local Chasselas, which cuts beautifully through the richness of the cheese. The wine’s acidity helps balance the flavors and, according to many, also aids digestion. If you don’t drink alcohol, black tea is the traditional alternative, it’s said to have a similar effect.

Typical accompaniments include cornichons, pickled onions, and sometimes boiled potatoes. Some modern versions add vegetables like broccoli, cauliflower, or mushrooms, but in most traditional Swiss fondue spots, it’s just bread and pickles and nothing else.

Where to Find the Best Fondue in Switzerland

There are countless good fondue spots in Switzerland, but a few stand out.

In Fribourg, often called the unofficial fondue capital, Café du Midi and Café du Gothard both serve traditional moitié-moitié in authentic, old-school surroundings.

In Gruyères, home of the famous cheese, Le Chalet de Gruyères is almost a pilgrimage site for cheese enthusiasts. The fondue here is made with fresh Gruyère from local dairies and served in a classic alpine chalet overlooking the valley.

In Zürich, Fribourger Fondue Stübli is a beloved favorite among locals and visitors alike. The vibe is relaxed, and the fondue is exactly as it should be, creamy, rich, and served without unnecessary frills.

And in Geneva, where many believe the modern urban fondue tradition began, Café du Soleil is often named the best fondue spot in the country. It’s been around since the 1700s and is a true institution among both locals and tourists.

Fondue might be simple food, but it’s also one of the coziest and most social meals you can share. You share the pot, the conversation, and the moment. It’s a dish that slows you down, and maybe that’s exactly why it remains so loved in Switzerland and beyond. Because when you’re sitting there with a glass of wine, a forkful of bread, and a pot of melted cheese, the world suddenly feels like a much better place.

Read my post about Fribourger Fondue Stübli in Zürich

Check out my Zürich Blog and Zürich Guide

Swissmar Lugano Cast Iron Cheese Fondue Set

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If you love fondue as much as I do, the Swissmar Lugano Cast Iron Fondue Set is a classic worth having. Swissmar has been bringing authentic Swiss kitchen traditions to homes around the world since the 1980s, known for beautiful design and reliable quality. This cherry red cast iron set heats evenly, keeps your fondue perfectly warm, and looks stunning on the table. It comes with everything you need, forks, stand, and burner, for a cozy, traditional fondue night. Perfect for melted cheese, chocolate, or caramel, and a lovely gift for anyone who enjoys entertaining.

Swissmar Lugano Cast Iron Cheese Fondue Set

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11/13/2025 03:01 pm GMT

October 12, 2025 0 comments

NYC: Hay Hay Roasted in Chinatown

by Mitzie Mee - Sanne

Hay Hay Roasted in Chinatown, New York City

On one of our food adventures in Chinatown, we passed by Hay Hay Roasted. It looked so good that even though we were already full, we decided to go in. In the window, there were all kinds of grilled meats hanging. Pork, chicken, and whole ducks, and outside stood a giant golden plastic duck, a clear hint that roast duck is what Hay Hay is famous for.

They serve both traditional roast duck and what’s called pipa or “guitar” duck. Pipa duck is a special way of preparing and presenting roast duck that’s common at Chinese barbecue restaurants like Hay Hay Roasted. The name comes from the pipa, a traditional Chinese string instrument shaped like a pear, similar to a mandolin or guitar. To make pipa duck, the bird is split down the back so it can lie flat, almost like a butterfly, and shaped to resemble the silhouette of a pipa. This allows the entire surface of the skin to crisp up evenly under the heat, giving it that perfect golden crackle.

We ordered the regular roast duck and some roast pork, which came neatly packed in a plastic box with rice and a few different sauces on the side. Behind the counter, a guy was chopping the meat with a massive cleaver, a traditional Chinese chef’s knife. It was fascinating to watch how precise and fast he worked, turning those glossy, crispy pieces of meat into perfect slices and cubes.

Hay Hay is a classic Chinese barbecue spot, mainly focused on takeout. When we arrived, there was already a small line at the counter, and while we waited to order, the line kept growing. By the time we left, it stretched all the way to the golden duck outside.

At home, we couldn’t resist trying a few bites before putting the rest in the fridge for the next day’s lunch. The meat was juicy and flavorful, with that perfect balance of sweetness and saltiness that makes Chinese barbecue so irresistibly good.

Hay Hay Roasted, 81 Mott St, New York, NY 10013