Panama (cont’d)-Part 13, Food photos of Panama City, Panama
Usually when I travel, most of the questions are about the type of food I eat, and is the water safe to drink?
So, in order to satisfy the curiousity of my friends, I always try to take photos of the food. A picture is worth a thousand words when it comes to food.
Other than eating breakfast in the Panama City, Panama, Marriott Hotel, we ate the rest of our meals out ,which only consisted of 3 meals. One of the lunches was in local pizza joint across the street from the hotel. I don’t remember the name of it, but it was very good. We had a huge pizza, salads, cokes and mineral water. With tip it was about $24 USD. A little pricey.
Our two dinners out were both eaten in local restaurants that I had read about on Trip Advisor. They were within walking distance of the hotel. Many of the restaurants in the area were open air or at least had an open air part to them. If you wanted the air conditioning, you could sit inside.
The first dinner out was at the Costa Azul , just a block or so from the hotel. It had good reviews. Stephanie had steak and fries, and I had the Corvina fish in a Creole sauce. She had a Balboa beer and I had ice tea that was heavily laced with lemon. We ordered tap water. The place looked clean so we figured the water was fine. We also ate a big order of Calamari plus a couple of salads. Total tab was around $25-a good value. We ate outside under an awning. It was an interesting place. There were a lot of locals, 3-4 Americans, and a mix of other foreigners. I got the impression it was a hangout for ex-pats.
Here are some of the pictures from the dinner at the Costa Azul restaurant.
The placemat from the Costa Azul
Steak and Fries from the Costa Azul in Panama City, Panama
Corvina in Creole sauce in Costa Azul-Panama City, Panama
Calamar in Costa Azul Restaurant-Panama City, Panama
salads and drinks at the Costa Azul in Panama City, Panama
Fish from the other table
If you wonder where this whole fish came from, it was actually another customer’s meal. He saw me snapping photos and wanted me to take a picture of his fish……whatever!
We ate our other dinner at a restaurant named The Terrace. I don’t have any pics of the food because it was so dark in the restaurant that we had to use the lights from our cell phones to read the menu. We split a hamburger and some chicken fingers. I didn’t figure you needed any photos of either of those. It was more of a bar than a restaurant.
Next-Leaving Panama and headed south to Ecuador
Steve Barrymore
ETIQUETTE QUESTION #2
Click here for more photos from Parties Extra!
ETIQUETTE QUESTION #2 : From Helen’s email.
Your question:
My mother told me that is is appropriate to stand when an older person comes into the room. If I am sitting down talking to someone, it seems like that would be very rude to that person. What should I do?
My answer:
I think that rising when an older person comes in the room is a courtesy to them in small gatherings. Sometimes a younger person can offer an older woman (or man) a chair. In party settings, it is harder to jump up and down to acknowledge the older people, so I think you can use your common sense on this one!
Young people should definitely stand when being introduced to an older person!
Your thoughts?
10 tips for holiday parties
(A couple of years ago, we asked local residents for 10 holiday party tips. I found this information recently and realized it is good information for this year too….so here is a party re-run with tips for holiday parties. There are three good drink recipes too. HFW)
By Helen Ford Wallace
What kind of holiday party do you want to host this year? Elaborate? Simple? Lots of fabulous food? Dinner? Come and Go party? Come and Stay?
If you are having a party for the first time, make lists of everything: interesting mix of guests, delicious food, festive decorations, thoughtful gifts, liquor, wine, creative entertainment, holiday music, photos and everything you need to do. Then check them off.
You set the mood. If you are happy and festive, the guests will be happy and festive.
We asked several partygoers and party planners to share a few of their ideas on entertaining during the holiday season.
Invitation Designer and Calligrapher Linda Garrett:
Invitations should go out earlier than usual because there are so many events during the holidays.
And always have party favors (can be inexpensive) since you may not be at the door to tell your guest goodbye. Have a basket filled with cards that thank the guest for their friendship and for taking time to share the season with you. Put a sign on the basket saying please take one to tie on your tree.
If you don’t like people who ‘hit and run’, let your guests register for a surprise that will be given later in the evening. If you are encouraging ‘hit and run’, add ‘come and go’ to the invitation.
Bridal, Wedding and Party Consultant Judy Lehmbeck:
Keep everything for the party simple. Make sure everything you do can be done ahead of time so when guests arrive you will be able to focus on their comfort. Have all decorating done a day or two before the party. Make sure all serving pieces along with the serving utensil are out and put a sticky note in each container telling what is to go in each one.
Party Caterer Larry Brannon:
For entertaining, cook dishes that you know people would like. Many recipes are passed down generation to generation. It will make your party a little more personal. Do everything ahead of time as much as possible.
“When you set the table, use name cards with party favors using your holiday theme, Brannon said.
Local philanthropists and superb party cooks Jenny and David Kallenberger:
In planning a menu, try to include a family recipe such as ‘Grandma’s rolls’ as traditions are appreciated. Think local and seasonal as it hard to beat a homemade chocolate local pecan pie.
“For a dinner party, choose something tried and true ( not a great time to experiment). Entrees that are braised, roasted or baked are helpful when entertaining allowing attention to be turned towards guests instead of the kitchen. Make a complete shopping list. There is no reason to feel limited on choices of cuisine with places like Mediterranean Imports, Super Cao Nguyen, Gulfport, Kamp’s and Buy For Less and Crescent Market.
Trochta’s Florist Owner and Designer Jim Vallion:
Figure out where you want to have your party. Plan the menu. Order the flower centerpieces and other floral decorations. Send out festive and fun invitations so friends look forward to attending. Remember the economics of ‘how much do I want to spend on my party.’ Select the date and where to have it…home, club or restaurant. Plan a little something different with the theme…you might have all red, all gold, all silver.
“Good food is a must. You might have music and party favors and be sure to make everyone, friends, family, business associates, feels comfortable and special so they have a great time,” Vallion added.
Oklahoma City Golf and Country Club Events Director Carolyn Harl:
I like to send unusual printed invitations ( I hate e-mail invitations…they are so impersonal) . I love to create the party from either an experience I have had or have read about . I go on the Internet and see what the current ‘in thing’ is on the east and west coasts.
“I love giving party favors at the holiday season. It could be an ornament, bundle of cinnamon sticks tied with Christmas ribbon. Or it could be candy made from a secret family recipe beautifully wrapped in cellophane, ribbon and a small Christmas ornament attached to the ribbon. You might just give a Christmas handwritten note saying how important that person is to you sealed in a Christmas envelope,” Harl said.
Cookbook Author and excellent cook and party planner Ranell Brown:
Plan a party at least two months ahead. Send invitations four to five weeks ahead. It is hard to know, because sometimes if you send them too early, people forget. Remember to have a good time and enjoy your own party. If this means hiring someone to make all the arrangements, do so. The holidays are stressful enough without adding the pressures of entertaining.
Realtor and person who loves entertaining at home Kanela Huff: Be prepared. Do as much as you can ahead of time so you can enjoy your party. I try to add one new item, signature food or decoration each year. It could be Italian or Mexican food for the holidays which adds something new in decorating. Usually, I have a new color scheme or new theme each year. This year? We are working on it.
At a meeting some time ago, Junior League members asked Curtis Bramlett, Chris Fuhrman and Brian Ferguson to talk about holiday tips for food menus and drinks. Nancy Skaarer-Brown from Paper N More discussed party invitations.
Some holiday drink ideas from that seminar are listed:
“Reindeer Martini-Created by bartender Sherri Flynn of Harry’s Velvet Room in Chicago.
Shake over ice and strain to serve straight up in a martini glass, garnished with a cherry (red nose) and two cinnamon sticks making a “V” for antlers.
2 parts vodka
1 part Frangelico
1 part Malibu
Splash of cream
Mama’s Eggnog
In a bowl beat the egg yolks with the 1/2 c. sugar until thick. In another bowl beat the egg whites with 1/4 c. of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, bourbon, vanilla and a pinch of nutmeg, if desired. Chill in freezer before serving. Serve in punch bowl.
6 eggs, separated
1 pt. Heavy cream
3/4 c. sugar
4 pt. Milk
1/2 pt. Bourbon
1 T. vanilla
Nutmeg
Carolers Confection
Combine ingredients and top with whipped cream.
1 part Jose Cuervo Especial Tequila
5 parts Freshly brewed strong hot coffee
1 package hot cocoa mix
1/2 part coffee brandy
Responses from etiquette question
Remember this recent blog post on October 11th?
Never know what will come up next….Etiquette Question….
Your Question?/My Answer
Q: On the subject of children’s birthday parties. “ When it comes time to open the presents, there are always so many gifts that my elementary aged child just tears into them and we don’t know who gave him what. Is it ok to give a general thank you after all gifts are opened to all the kids and call it a day and go to play?
A: Some of the children at the party could have spent a lot of time figuring out exactly what your child might want and what to buy him/her. It really might cause hurt feelings if your child does not acknowledge the birthday gift. A better solution is to open the gifts one at a time and thank each child for the gift. It takes a little more time, but your child learns a lot by saying thank you and the gift-giver knows that his gift giving (and maybe package wrapping) efforts were appreciated.
A thank you note from your child is always appreciated.
There were several comments worth sharing about the subject of children’s birthday parties and thank you notes. Here they are…
Their answers:
Hilarie….
Dear Helen,
RE: Etiquette Question?
I am a certified etiquette consultant, a graduate of The Protocol School of Washington (DC), and I agree with your answer! Children can learn acknowledging and showing appreciation at an early age if given the opportunity. It might be nice for the parents to have a conversation prior to the party about how the process will work and how one behaves with all of the excitement of birthdays.
Best regards,
Hilarie H. Blaney, OKC
Carey Sue….
Helen,
You are spot-on with your answer!!!! I love it!!!
When we talk about thank-you notes in class, that is similar to the example I share with the kiddos….how long did it take to figure out what they were going to buy for your gift, they have to go out and purchase it, then wrap it. That takes quite a bit of time. How long does it take you to write a thank-you note??? Not near as much time, energy and effort as the person who gave you the gift! :-)
Carey Sue
Etiquette Expert and director for the Oklahoma City Metropolitan Chapters of The National League of Junior Cotillions and The International League of Corporate Cotillions.
Alan…from twitter
aherz @hfwallace Nice post http://tinyurl.com/ygwh4ek – You didn’t scold in the blog response as harshly as you did when asked in person.
Alan Herzberger, Digital Managing Editor
