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A Tale of Two Sisters Blog

We support, celebrate, and teach writers.


Dining Around the World Blog post IMG_5713.JPG


Catherine and I dined around the world during our Two Sisters Summit in Santa Fe, New Mexico.

We lunched at the Italian café, Mangiamo Pronto.

Then we ate dinner at Bumble Bee’s Baja Grill.

Catherine had a delicious burrito and I enjoyed the most amazing black beans with brown rice and baked chicken with guacamole and salad.

Sometimes when I visit a Mexican restaurant, I fear packing on pounds from the cheese, added fat, and fried items. Sometimes the saltiness makes me puffy.

No such problems at Bumble Bee!

I was thrilled to discover that Bumble Bee’s food was super fresh, not greasy, and not salty. It was light and super flavorful – especially the fresh-made green hot sauce that was HOT! We left satisfied, happy, and feeling light. Making it even better was the super friendly staff.

The next night, we indulged in delicious Indian food at Paper Dosa. First, Catherine had Sugar Pie Pumpkin Soup which was cooked with coconut milk and spices. I enjoyed the chutney sampler with pappadum (lentil crackers).

OMG it was so delicious!

Next as our entrée, we each had a uttapam, which is “A South Indian ‘pancake’ made from a fermented rice and lentil dosa batter—thicker and smaller than dosas with the ingredients cooked into the batter. Served with sambar and coconut and tomato chutneys.”

Mine was the “Farmer’s Market” and contained fresh vegetables.

Catherine’s was the “Mushroom Medley” and contained a decadent variety of mushrooms.

Accompanying each was a cup of Masala whose spicy warm tomato soup-like base soothed my stomach and my soul.

Of course, the first delight of going to an Indian restaurant is opening the front door and inhaling the delectable scent of spices.

Second is watching waiters deliver the culinary creations to other tables. Perfect mounds of jasmine rice…. A white-and-brown swirl of something on a plate at the next table… and Dosas which are a gluten-free, “thin South Indian crepe made from a fermented rice and lentil batter. Served with sambar and coconut and tomato chutneys.” They are literally three feet long!

The food was light and luscious, and again, we left feeling satisfied and happy.

Dining around the world… another adventure for Two Sisters Writing & Publishing.

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