21 Sep 2010, 11:53am
Colorado Mountain Living Outdoor Adventures Romance & Relationships The Rockies:
by
Comments Off on Rafting and Roughing It on the Black Canyon of the Gunnison: Part Three

Rafting and Roughing It on the Black Canyon of the Gunnison: Part Three

Day Two:  The Bigger Rapids Day

Day Two: The Bigger Rapids Day

Only a handful of experiences in life—at least ones that occur over a forty-eight hour period—may be considered transformative.  The below is part three of one of mine.  My journey on the Gunnison River gripped me with so much passion and awe that I’ve chosen to share it with you in its unabbreviated version.  I’m posting this story in four parts.  I hope you’ll be with me and enjoy it throughout.  You can read all parts in (reverse) sequence in the category Outdoor Adventures.

The cowboy coffee tasted all the more delicious the next morning, grounds and all.  I relished this in my tin cup along with a plate of blueberry pancakes and ham as well as a slice of chocolate cake from the night before while gazing out onto the shimmering Gunnison.

This being morning, talk of “the groover” increased tenfold. I had already been cautioned that use of the groover was technically mostly reserved for Number Two. (Just like everything else, the groover was also pack in/pack out. Wow.) “Why do you call it the groover?” I ventured.

more »

Sweet Basil

Sweet Basil in Vail, Colorado

Sweet Basil in Vail, Colorado

Oh, sweet basil. I hope you’ve been delighting in plenty of this ambrosial herb this summer, especially served up with heirloom tomatoes, buffalo milk mozzarella, rich olive oil and aged balsamic. Hallelujah. I love this time of year. And perhaps no other ingredient conjures up images of a memorable, aromatic meal than sweet basil.

Jumbo Lump Blue Crab Salad in the Heart of the Rockies

Jumbo Lump Blue Crab Salad in the Heart of the Rockies

Sweet Basil. Such an appropriate name for a restaurant that creates and presents dish after dish of extraordinary flavor, texture and finesse. And they’ve been doing so for some thirty-three years. In Vail, Colorado, in perhaps the top mountain destination of North America where jet setters and regular folk flock season after season in search of great skiing, tons of mountain fun and always a fine meal to be enjoyed in a tony setting.

If it’s a warm, late or Indian summer day, start out with a Pimm’s Cup, perhaps out on the front patio of this Vail Village restaurant, a refreshing opener of Pimm’s, the ever-so flavorful gin-based liqueur, served with fresh-squeezed lemon and garnished with lime and cucumber. That, or a perfectly chilled glass of rosé, will accompany your study of Sweet Basil’s glorious lunch and dinner menus just right. Menus that take you on a journey through Colorado’s most delectable offerings of locally-sourced products, prime ingredients from all over the country and dishes prepared with great originality and panache. But it’s never too much. Just like sweet basil, you can always count on the perfect balance of flavor in all that you taste within this lovely dining establishment.

Sweet Basil:  Always a Lively Scene

Sweet Basil: Always a Lively Scene

At times Sweet Basil can nonetheless be downright astonishing. I was dazzled by one of my most memorable dishes ever here: a compressed watermelon salad consisting of warm, grilled haloumi cheese, cool filets of condensed watermelon (sous vide or vacuum packed) mint, watercress and aged balsamic. Fabuleux! And that was only for starters.

I’ve lunched twice at Sweet Basil and it now ranks among my top recommendations for best culinary experience in Colorado. As for the ambiance, it can’t be beat either. I love the mix of locals and international guests, all casually yet smartly dressed and clearly quite ebullient about the stories they have to share over lunch and dinner. As for the decor and service, it’s top notch, too, without a hint of snobbisme. And here’s another bit of good news: Sweet Basil has a book coming out this fall, so I’m confident I’ll be bringing sweet basil home more than ever. I’ll keep you posted.

Sweet Basil, 193 Gore Creek Drive, 970-476-0125, SweetBasil-Vail.com

20 Sep 2010, 10:46pm
Colorado Mountain Living Outdoor Adventures Romance & Relationships The Rockies:
by
Comments Off on Rafting and Roughing It on the Black Canyon of the Gunnison: Part Two

Rafting and Roughing It on the Black Canyon of the Gunnison: Part Two

 

The Blackened Walls of the Black Canyon

The Blackened Walls of the Black Canyon

Only a handful of experiences in life—at least ones that occur over a forty-eight hour period—may be considered transformative.  The below is part two of one of mine.  My journey on the Gunnison River gripped me with so much passion and awe that I’ve chosen to share it with you in its unabbreviated version.  I’m posting this story in four parts.  I hope you’ll be with me and enjoy it throughout.  You can read all parts in (reverse) sequence in the category Outdoor Adventures.

The steep walls of the canyon towered over us. Rick explained that the Black Canyon of the Gunnison got its name from the blackness of the canyon walls, a darkness that’s largely attributed to the depth and narrowness of the canyon. Indeed the shadows cast on the steep canyon walls at times appear foreboding. Yet the crystal-clear waters that splice through this impressive channel were already providing ample sunny moments for me, especially from my vantage point perched high up on the edge of the raft. We felt instantly in awe of the raw beauty and remoteness of this site, one of the jewels of the BLM’s (Bureau of Land Management) system. Rick talked about how the canyon is managed for wildlife; the preservation of the solitude and wilderness of the Black Canyon of the Gunnison is well guarded. Only twenty-four people are allowed to enter the canyon on commercial boats per day and only twenty-three camping sites are provided for hikers and boaters. And many of those sites go unclaimed since it requires such an effort to hike down into the canyon. (Imagine schlepping all your gear down yourself!)

We felt like kids floating along the river, laughing and shrieking as the whitewater splashed and tossed us about. We drifted a little farther and stopped to have lunch beneath a perfectly-shaped shade tree where Ryan had rowed ahead and set up a camp table and chairs. This is how it would be for the next two days: We’d paddle along and then stop at some idyllic place to for lunch, dinner and an overnight and breakfast and then lunch again until finally the trip would come to a close. The guys rowed and navigated the river with the utmost of expertise. They knew every rock, every dip, every rapid, every possible quirk of the river for every season. (This all changed greatly, of course, from early spring to late fall depending on the flow of the mighty Gunnison.)

Thank Goodness for the Oarsmen!

Thank Goodness for the Oarsmen!

We were called upon to paddle throughout much of the trip, a welcome assignment that prevented us from feeling like bobbing blobs in a rubber raft. “One forward, and then another forward, now back one,” Rick yelled, as we helped him to propel the boat along, especially through the tight spots that bore names such as Upper Pucker, Lower Pucker, Buckaroo and Zig Zag. Our seemingly indestructible boat—an extraordinary invention born out of World War II combat—bounded and bounced its way along the churned up river, squeezing through sections no bigger than the boat’s width, only to plunge safely into calm water where we all laughed and breathed great sighs of relief. I received a big splash on Buttermilk, screamed and heard Rick say “that was your baptism.” Rafting season was officially on for all of us landlubbers aboard.

A whole other adventure began when we pulled up to the shore of our designated campsite, Ute 2 in Ute Park, the widest and most shallow part of the Gunnison where the Ute Indians supposedly crossed the river back in the day. Here we settled in for the remainder of our day and night. Rick and Ryan teamed up to unload every last cooler and dry bag from the boats. Steve grabbed our bags, claimed a site and proceeded to set up our tent. Meanwhile the guys installed a full kitchen at the heart of camp, complete with prep table, dishwashing station and gas stove (no campfires allowed in the canyon since little wood is available for scavenging). In front of this chuck wagon tableau, our ever-so efficient guides installed another camp table for dining and dressed it with a blue-and-white checked tablecloth. Later on we’d use a jumble of blue-and-white enamel painted tin cups and plates as our table settings. Martha Stewart eat your heart out. Few people in the world have experienced such a homey table in such a dramatic setting.

I smoothed down our sleeping bags and emptied the last of my belongings from my bottomless dry bag and felt delightfully settled into our new digs. “It seems like you spend a lot of time moving stuff around when camping,” I exclaimed to Steve.

“Yeah, that’s what it’s all about,” he responded. “I guess that’s why they call it camping. Nothing’s permanent.”

By now Jen was calling to see if we wanted to venture out onto a hike, an expedition that would take us way up to the canyon rim where we were guaranteed even more spectacular views. (How much striking scenery could one take in in two days?) Glenn decided to stay back to read as did Ryan since he had some cooking to do. Steve, Jen, Rick and I bounded off with all the enthusiasm of scouts hitting the trail. It was close to four by now, but still I swayed beneath the sweltering, summer sun.

Vision Quest Vision:  Perhaps a Totem?

Vision Quest Vision: Perhaps a Totem?

After nearly an hour of hiking I gave up and told the others to go on without me. I had the choice of heading back to camp or sitting at the top of a rise and waiting for them until they headed back down. I chose the latter, a personal experiment of sorts since I had absolutely nothing to do but sit on the rocks and take in the glorious nature that surrounded me. I didn’t read or write or even pay much attention to the thoughts that, of course, occasionally swirled in my head. It was as though I had decided to conduct my own Vision Quest, a personal challenge to myself to see how well I’d fare out in the middle of a rugged land with no sign of civilization anywhere to be seen. Thoughts of the pygmy rattlers popped into my mind a few times, then I chased them away. And of course I felt startled from time to time by a crackling noise behind me but still, I brushed it off, imagining that it was just a harmless little mouse scurrying about in this arid land. The others returned soon enough although I learned that more than an hour had actually passed. We all felt content with our accomplishments and trekked back down to camp, hungry and thirsty but beaming with contentment about having communed with nature in such an exceptional setting.

I sponged myself off with a moist towelette (how French!), changed into warmer, dryer clothes and padded off to the “kitchen area” where I marveled once again at the set up. Ryan seemed to have everything in control at the cook’s station where he had placed a huge pot of water to boil on the portable stove next to a heavy cast iron skillet. Not wanting to bother the master at work, I filled my water bottle with fresh river water that had passed through the gravity water filter hanging from the tree and joined the others at the camp table facing the river. We swilled beers and munched on shrimp quesadillas as the sun slowly slipped behind the high canyon walls.

Cook's Prep Area:  BCA Style

Cook’s Prep Area: BCA Style

Ryan, a real cutie that had it not been for his quiet charm and boy-next-door good looks, would have been over-shadowed by Rick’s presence as lead guide, served up a dinner worthy of three-star glamping (glamour + camping). His guiding experience in Alaska bequeathed him with numerous talents, most notably (at least to us that evening) how to cook salmon. He served up the most exquisite piece of fish, perfectly moist, delicately flavored with hints of lemon and orange and dressed with juicy, ripe mango. Pesto pasta and green beans accompanied this fine dish that we all savored as the sky turned battleship grey and the light drained out of the canyon.

In perhaps an effort not to be outdone, Rick whipped up a cake, poured it into a dutch oven, placed coals on top of it and left it to bake as we finished off the last morsels of our meal. Just as night had completely fallen, Rick proclaimed that the cake was done and then turned it out onto a large tin plate with great fanfare. He had succeeded at capturing our attention since we all marveled at his German chocolate upside down cake, topped with carmelized pears and walnuts, a true sensation, especially since it had emerged from the campfire.

Completely satiated from the day and such an outstanding meal, we kicked back and took in the shadowy sights and incessant rushing water sounds of the Black Canyon of the Gunnison. I found it somewhat odd that a lantern or some other sort of camp light was not illuminated by now, but I didn’t ask why. The reasons seemed fairly obvious: I was in the midst of “a real camping trip” and “real campers” don’t use wimpy lights. Just like the ancients, they were guided by the light of the stars.

By now Rick and Ryan had cleaned up the camp kitchen and lead us to the river’s edge to better take in the glistening glow of the night’s sky. Rick, an expert river guide with BCA for over sixteen years, began to point out the constellations, offering up a little dissertation on each one. Far from city lights or even from the visual interference cast from a small town, we all marveled at the luminosity and wonder of the stars and how little we knew about these celestial points of reference. How greatly our lives had changed from those of our ancestors. Still though, we were adapting nicely: No one seemed to miss their cell phone or their remote. Hey, after a week out here, we’d surely find ourselves looking up at the sky more than ever before.

Yawns set in, Ryan and Rick ambled off to claim their private sleeping spots beneath the stars while the rest of us headed to our tents. I took two Tylenol PM along with another special pain reliever, all with the hope that I wouldn’t have to wake up during the night to pee.

Steve and I slept in until nine, a seemingly ungodly hour for campers but the wee hours of the morning had been restless. (The near-numbing sounds of raging water, crickets and other unidentified odd noises created a soundtrack to nature that proved to be unsettling to neophytes like me.)  And yes, I still stepped out of the tent countless times to pee, scared to death during each and every squat.

Thank you to Ryan Gluek and Rigs Fly Shop & Guide Service (another company that specializes in river trips on the Gunnison) for the above images.

20 Sep 2010, 7:32pm
Art & Culture Colorado Four Corners Hotels & Lodging Podcasts The Rockies:
by
Comments Off on Durango, the San Juan Skyway and the Western Movie Culture of the Four Corners Region According to Fred Wildfang

Durango, the San Juan Skyway and the Western Movie Culture of the Four Corners Region According to Fred Wildfang

The Marquee-Lined Hallway of The Rochester Hotel, The Hollywood of the Rockies

The Marquee-Lined Hallway of The Rochester Hotel, the Hollywood of the Rockies

Writer and historian Frederic B. Wildfang has made Durango and the outlying area his passion for nearly two decades.  Author of a handful of books about this colorful corner of southwestern Colorado, Fred clearly loves the San Juans, the most striking mountain range of the Rockies.  “It’s an interesting area historically and scenically,” Fred says in a recent Travel Fun interview.  And certainly its geological richness has left an indelible mark on the region from mining and ranching to tourism and western-movie making and much more.

Preserving Durango's Heritage:  Fred Wildfang and Family

Preserving Durango's Heritage: Fred Wildfang and Family

As for Durango, a dynamic town where Fred lives and works, Fred feels it’s a very friendly place filled with a great mix of the old and the new from weather-worn cowboys to fresh-faced outdoor enthusiasts from the nearby college.  He hikes everyday in the Weminuche Wilderness, the largest road-less area in Colorado, which lies just outside his door.  Fred also loves to use Durango as a base for visiting other great western destinations such as Creede, Colorado and Lake Powell, Utah.  In his most recent book, “Images of America:  The San Juan Skyway,” Fred features this unbelievably scenic 236-mile loop that wends through glacial valleys and over high ice-sculpted peaks, traversing the old mining towns of Silverton, Ouray, Telluride and Durango.  It’s one of the most renowned drives in America and one that you’ll want to take with Fred’s book in hand.

With such spectacular scenery and a wealth of remnants from the Old West, it’s no wonder so many western movies were filmed in the Four Corners area. Fred’s wife, Diane, and her son, Kirk, took over The Rochester Hotel, an historic hotel in Durango a number of years ago and renovated it to a heartwarming place to stay, one of my favorites in this fun-loving western town.  A must-see tribute to the history of western movie making in the region, the rooms and hallways of this cozy enclave showcase western movie memorabilia from Fred’s collection.  Each of the rooms is named after the movies filmed in and around the San Juans, beginning with “A Ticket to Tomahawk,” a western classic made in 1949 starring Marilyn Monroe. Fred talks about this movie and others in our interview.  You’ll discover that most of the westerns were filmed in the fifties and many boast a connection with the Durango & Silverton Narrow Gauge Railway, a national treasure that provides reason enough to travel to Durango.

Click on the play button below to hear my interview with Frederic Wildfang.

The Rochester Hotel, 721 East Second Avenue, 970-385-1920 or 800-664-1920, RochesterHotel.com

The Rochester Courtyard with an Old Rail Car

The Rochester Courtyard with an Old Rail Car

Book Picks

In addition to “Images of America:  The San Juan Skyway,” mentioned above, if you’re going to Durango, you’ll also enjoy “Images of America: Durango,” authored by Frederic B. Wildfang as well. Go to ArcadiaPublishing.com to find out about these books and more.

20 Sep 2010, 11:00am
Colorado Mountain Living Outdoor Adventures Romance & Relationships The Rockies:
by
Comments Off on Rafting and Roughing It on the Black Canyon of the Gunnison: Part One

Rafting and Roughing It on the Black Canyon of the Gunnison: Part One

 

Black Canyon of the Gunnison River

Black Canyon of the Gunnison River

Only a handful of experiences in life—at least ones that occur over a forty-eight hour period—may be considered transformative. The below is one of mine. My journey on the Gunnison River gripped me with so much passion and awe that I’ve chosen to share it with you in its unabbreviated version. I’m posting this story in four parts. I hope you’ll be with me and enjoy it throughout.

I looked in the mirror and dabbed mascara onto my remaining lashes. I peered at myself and sighed about how much grey belied my younger-than-my-years appearance. Oh, what the heck, I thought. I carefully pulled the mascara wand through the patches of grey at my temples and along my hairline right at my part. I knew this was chance-y. Tomorrow I’d be on the river and I’d surely look ghastly with streaks of brownish-black running down the side of my face. Too bad I didn’t have waterproof mascara. Too bad I hadn’t had time to have my hair colored before it got this bad. Too bad I had to pack vanity along with me on a wilderness adventure.

more »

17 Sep 2010, 4:00pm
Food & Wine Podcasts Restaurants The Rockies:
by
Comments Off on Top Chef’s Kelly Liken: Making Colorado Proud

Top Chef’s Kelly Liken: Making Colorado Proud

Kelly Liken:  Frontier Spirit Meets Eastern Know-How

Chef Kelly Liken: Frontier Spirit Meets Eastern Know-How

I chatted with cheftestant extraordinaire, Kelly Liken, yesterday, during a Travel Fun interview.  It was the day after Bravo’s Top Chef finale and Kelly was finally able to breath a sigh of relief and talk openly and candidly about her Top Chef experience. Right off she revealed to me that Bravo’s newest Top Chef, Kevin Sbraga, was her choice for winner—aside from herself of course. Throughout the interview, Kelly sounds exhilarated by her whole Top Chef experience. And why wouldn’t she? She emerged from a pool of seventeen cheftestants to make her way among the final four (and the only woman to boot!) to the penultimate episode in Singapore.  Indeed she has made Colorado proud.

Back in April I had the pleasure of dining in Kelly’s namesake restaurant in Vail. I was told at the time that she was away.  When she showed up on Top Chef D.C., I realized that that’s where she was, a T.V. adventure that lasted over thirty days, concluding with some ten days in Singapore.  When asked what she liked most about the experience, Kelly expressed her contentment with working so closely with the other chefs, revealing to me that they actually got along quite well.  As for what she liked least, it comes as no surprise that she felt sleep deprived for the better part of the month.

Click on the play button below to hear more about what Kelly has to say about her Top Chef participation and her special relationship with Colorado.

Kelly's Signature Rocky Mountain Trout

Kelly's Signature Rocky Mountain Trout

If you’re anywhere near Atlanta next Friday, September 24, consider attending the Celebrity Chef Tour, an exciting event benefiting the James Beard Foundation.  Kelly will be putting on a fine meal along with Kenny Gilbert, another Top Chef contestant that also has ties to Colorado.  Go to Likin’ Kelly Liken to read more about Kelly and Kelly Liken, her Vail Village restaurant.

Kelly Liken, Vail, Colorado

Kelly Liken, Vail, Colorado

Great Deals for Public Radio: Summer 2010

Capella's Take on Mountain Elegance

Capella's Mountain Elegance

There are lots of travel deals out there these days but you won’t find any as enticing as the ones I’m presenting to you below.  And best of all, by making a pledge for them you’re supporting KOTO community radio in Telluride, one of the few entirely community-sponsored radio stations in the country.  More and more people tune in on the Internet as well during T-ride’s famed Bluegrass Festival (when KOTO broadcasts live) or just any ‘ole day of the year.  It’s a great way to get the flavor of a happening mountain town along with some fine music and talk.

If you don’t know about my Travel Fun radio show, please tune in live one of these Tuesdays.  Or you may listen to some of my past interviews that I’ve posted as podcasts.

Now for the good stuff.  Here’s what you can snatch up in exchange for a pledge, just e-mail me through my Contacts Page to lock in your travel premium.  (You can also go there to sign up for my RSS feed and/or to receive bi-monthly Travel Fun announcements.  Be sure to provide all your contact information including phone and address (e-mail as well as snail mail, please) and your desired prize.  Know that I’m accepting pledges on a first come, first serve basis, so act fast!

TELLURIDE TEMPTATIONS

First-Rate Dinner and Lodging at Capella

$150. pledge: a two-night stay in a standard room (pictured above—wow!) in this stunning hotel, valued between $200. and $500.

$75.  pledge: dinner for two at Onyx, Capella’s signature restaurant, valued at $100. not including tax and gratuity.

Feeling sophisticated?  It sounds like you need to spend some time at Capella, the newest bright star of Telluride’s hospitality offerings.

The Himmel Spa at The Klammer

The Himmel Spa Relaxation Room at The Klammer

Gorgeous Health and Beauty Treatments from the Fairmont Heritage Place, Franz Klammer Lodge

$75. pledge: One-hour facial, valued at $130.

$75. pledge: One-hour massage, valued at $120.  Note that both include access to the pool, fitness center and spa facilities for the day.  How delightful, how de-lovely! Read what I have to say about The Himmel Spa at The Klammer in my story, Telluride’s Ultra Luxe Mountain Spas.

OUTSIDE OF TELLURIDE

Almost Like Home:  Box Canyon Lodge

Almost Like Home: Box Canyon Lodge

Great Getaway to America’s Little Switzerland

$50. pledge: Enjoy an overnight, valued at $100., at Box Canyon Lodge & Hot Springs, in Ouray.  Read my Ouray story as a primer.

6 Aug 2010, 4:16pm
Hotels & Lodging Spas The Rockies:
by
Comments Off on A Pristine Pool Experience in Avon/Beaver Creek

A Pristine Pool Experience in Avon/Beaver Creek

The Westin Riverfront Pool

The Westin Riverfront Resort & Spa Pool

Perfect pool days can be few and far between here in the Rockies since July and August bring monsoonal rains and impressive thunder and lightening storms that can force the heartiest souls indoors. Thankfully this happens mostly in the afternoon and not typically every day. (The past couple of weeks in southwestern Colorado, however, have been particularly dreary.)

So when you plan a day to lounge poolside (and who doesn’t love to do that in the summer?), I suggest you choose a most promising place. This means a drop-dead gorgeous pool with a grand pool deck, great scenery, ultra comfy lounge chairs, expansive umbrellas for when the sun becomes too strong (or even to hide beneath in case of a passing shower) and excellent poolside food and drinks. Friendly service from the pool and wait staff goes a long way, too. Relaxation is your number one priority, so you don’t want to be left hanging looking for more ice for your beverage or a rubbery plastic noodle upon which to float. You’ll find all this and more at The Westin Riverfront Resort & Spa at the base of Beaver Creek Mountain.

I discovered this repository of recreation last spring and yearned to come back and enjoy it with my hunny on a sultry summer’s day. That’s exactly what we did on a picture-perfect day a few weeks ago. Together we knocked out our laps in this property’s glorious, saline-filled pool and then enjoyed a delicious lunch served poolside from Avondale, the hotel’s signature restaurant. I was bold enough to order one of their special cocktails, a fresh-squeezed lemonade made with house-infused berry Vodka while my boyfriend savored a perfectly chilled Margarita. Needless-to-say the rest of the afternoon passed seamlessly. We were glad to have gotten our workout in early on.

Perhaps the only regret we shared was that it was too hot to venture into one of the resort’s infinity hot tubs (although some people were clearly enjoying these stunning lobster pots). I guess those amenities in and of themselves give you good reason to come here on a cloudy day.

The Westin Riverfront Resort & Spa at Beaver Creek offers day pool passes to non-hotel guests at a cost of $40 per day per person.  This entitles you to one group fitness class at The Riverfront Club. You may procure a week-long pass for $125. which entitles you to attend three fitness classes.  Or you may indulge in a spa treatment and benefit from the use of the pool and gym facilities gratis.

Read more about The Westin Riverfront Resort & Spa at Sleek and Sustainable:  Two Stellar Colorado Properties.

  • Follow A Tour of the Heart

     Follow A Tour of the Heart
  • Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign Up Today for My Email Newsletter
    For Email Marketing you can trust
  • Categories

  • Recent Posts

  • Ads



  • Meta

  • Disclosure

    This blog is a personal blog written and edited by Maribeth Clemente. This blog sometimes accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post may not always be identified as paid or sponsored content. The owner of this blog is sometimes compensated to provide opinion on products, services, Web sites and various other topics. Even though the owner of this blog receives compensation for certain posts or advertisements, she always gives her honest opinions, findings, beliefs or experiences on those topics or products. The views and opinions expressed on this blog are purely the blogger's own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question. This blog does not contain any content which might present a conflict of interest.
  • Permission

    Please note that unless otherwise attributed to someone else, the content that appears on this Web site/blog is the property of the author, Maribeth Clemente. Written permission is required if you choose to use or excerpt any of this material.