Cant Handle the Heat…….
Desert Days & Desert Nights: My Scottsdale Getaway
If you're looking for a sun-soaked escape with just the right mix of poolside cocktails, world-class food, and desert charm, Scottsdale, Arizona should be at the top of your list. I recently spent a few unforgettable days there and left feeling sun-kissed, well-fed, and completely recharged.
Checking In: The Scott Resort & Spa
From the moment I stepped into The Scott, I knew I was in for a treat. The lush, tropical vibes mixed with mid-century desert chic made the resort feel like a stylish oasis. I wasted no time settling into a pool lounger, mai tai in hand, as the Arizona sun worked its magic. The poolside ambiance here is unbeatable—palm trees, gentle breeze, and a cocktail that could rival anything in the Caribbean.
Old Town Charm & Desert Culture
A short ride from the resort brought me to Old Town Scottsdale, where Western kitsch meets modern art galleries and boutique shopping. It’s the perfect spot to stroll, pop into local shops, and get a feel for the city’s unique character. There’s something nostalgic and authentic about it, like Scottsdale’s holding onto its cowboy roots with one hand and crafting artisan cocktails with the other.
Brunch Goals: Schmooze
You know a place is special when it’s equally perfect for remote work and avocado toast. Schmooze in Old Town nails it. Tucked among trees and art-lined walls, it’s where I fueled up with a laid-back brunch. Great coffee, a sunny patio, and a menu that walks the line between healthy and indulgent—what more could you ask for?
Golf with a View: We-Ko-Pa Resort
Even if you're not an avid golfer, We-Ko-Pa is worth it for the panoramic mountain views alone. The courses are pristine, the desert backdrop surreal, and the vibe is pure Arizona luxury without the pretension. It was one of those rare rounds where you don't even care about your score—every hole feels like a postcard.
Pizza Royalty: Pizzeria Bianco
Let’s talk pizza. Pizzeria Bianco lives up to the hype. Crispy yet chewy crust, locally sourced ingredients, and that perfect balance of rustic and refined. Every bite reminded me why chef Chris Bianco is considered one of the best in the business. It’s casual, it’s iconic, and yes—it’s absolutely worth the wait.
Desert Dining: The House Brasserie
My final dinner in Scottsdale was also the most memorable. Tucked into a charming historic home, The House Brasserie delivers elegance with a side of cozy. The cocktails were expertly crafted, the service warm and attentive, and every dish felt like a thoughtful nod to Southwestern flavor. It’s the kind of place that makes you linger a little longer at the table, not wanting the night—or the trip—to end.
Soaking Up the Sun
In between it all, I simply basked. Scottsdale's sunshine is more than just weather—it’s a mood. Whether lounging at the pool, walking through art districts, or sipping something chilled under a wide desert sky, the city offers a kind of effortless luxury that’s hard to leave behind.
Final Thoughts
Scottsdale surprised me in the best way. It's got style and soul, natural beauty and a vibrant food scene, relaxation and recreation. Whether you’re in it for the golf, the gastronomy, or just a damn good pool day—Scottsdale delivers. I’ll definitely be back.
White Chocolate and Lemon Sourdough
Ingredients
Levain:
1 tbsp mature sourdough starter (active and bubbly)
50g whole wheat flour
50g all-purpose flour
100g water (warm, ~78°F)
Final Dough:
900g bread flour
100g whole wheat flour
750g water (plus up to 50g extra during mixing)
20g salt
200g levain
Zest of 2 large lemons (preferably organic)
200g high-quality white chocolate, chopped into chunks (not chips)
Instructions
1. Build the Levain (Night Before or 6-8 hours before mix)
In a jar or bowl, mix starter, flours, and water. Cover loosely and let ferment at room temperature until doubled and bubbly.
2. Autolyse (1 hour)
In a large mixing bowl, combine:
900g bread flour
100g whole wheat flour
750g water (hold back 50g for mixing)
Mix until no dry bits remain. Cover and rest for 1 hour.
3. Mix & Bulk Fermentation (4-5 hours at ~78°F)
Add:
200g levain
20g salt
Remaining 50g water (if the dough can handle it)
Mix using the Rubaud method or stretch and folds until well incorporated.
At 30 minutes: Add lemon zest and white chocolate chunks. Incorporate with gentle stretch and folds.
During bulk:
Perform 4 sets of coil folds or stretch-and-folds, spaced ~30 min apart.
Allow to ferment until dough has risen 50-75%, with visible bubbles.
4. Pre-Shape & Bench Rest (20–30 min)
Lightly flour your work surface. Divide dough (if making two loaves). Gently shape into rounds. Rest uncovered.
5. Final Shape & Proof (4–12 hours, depending on method)
Shape into boules or batards. Place seam-side up into floured bannetons.
Choose proofing method:
Cold retard: Cover and refrigerate 8–12 hours.
Room temp: Let rise 1.5–2.5 hours, depending on ambient temperature.
6. Bake (500°F / 260°C, then 450°F / 232°C)
Preheat Dutch oven or baking stone.
Invert dough onto parchment. Score with a lame.
Bake covered for 20 min at 500°F.
Uncover, reduce to 450°F, bake another 20–25 min until golden and fragrant.
Cowboy Tartine
Healthy, Hearty and all around delcious
Ingredients (Serves 2)
For the tartine:
2 slices sourdough or rustic bread, toasted
1 large ripe avocado
Juice of ½ lemon
Salt and freshly cracked black pepper, to taste
2 eggs (for poaching)
1 cup arugula
Drizzle of extra virgin olive oil
1 tsp everything bagel seasoning
Optional: chili flakes or Aleppo pepper for heat
For quick-pickled red onions:
½ small red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp sugar
½ tsp salt
Quick-Pickled Red Onions (Make ahead or day-of)
In a small saucepan, heat vinegar, water, sugar, and salt until just steaming and dissolved.
Pour over sliced red onions in a heatproof jar. Let sit for at least 30 minutes or refrigerate up to 1 week.
Poach the Eggs
Bring a saucepan of water to a gentle simmer. Add a splash of vinegar (optional, for better egg structure).
Crack each egg into a small bowl.
Swirl the water, gently slide in the eggs, and poach for 2½ to 3½ minutes.
Remove with a slotted spoon and drain on a paper towel.
Assemble the Tartine
Toast the sourdough slices until golden and crisp.
In a bowl, mash the avocado with lemon juice, salt, and pepper to taste.
Spread the mashed avocado generously on each toast.
Top each with a small handful of arugula and a drizzle of olive oil.
Gently place a poached egg on each tartine.
Garnish with pickled red onions, everything bagel seasoning, and optional chili flakes.
Finish with a final squeeze of lemon or more black pepper.
Cowboy Avocado Tartine
Pearl of Amalfi
For the love of lemons
There are places that live in postcards, and then there’s Positano—a place so vividly alive it seems to hum with sunlight. Our recent visit was a kind of dream you drift through slowly, waking each day to the scent of espresso and sea air.
Our Homebase: Mornings at Posides
Each morning began at Posides, a charming café tucked into the hillside like so many of Positano’s treasures. We practically made it our second home—brunch, lunch, and, of course, the daily morning coffee ritual. The staff began to recognize us after day two, always remembering our favorite orders and offering extra smiles with the macchiato. There's something grounding about returning to the same table overlooking the cliffs each day—watching the light change on the water while sipping espresso became our anchor.
Stuffed Gnocchi at Posides
Dining with a View: Le Galli & a Private Chef Night to Remember
Dinner at Le Galli was the kind of meal that makes time slow down. Set high above the sea, with the Galli Islands in the distance, we shared fresh seafood, velvety pasta, and limoncello under a pink and gold sky.
But the true highlight was our private chef dinner by Baldassarre Fiorentino. A culinary poet, he crafted a multi-course experience that brought the region to life on our plates—anchovies kissed with citrus, handmade scialatielli with clams, and a lemon cream dessert so delicate it barely stayed on the spoon. It was intimate, unforgettable, and somehow even better than a restaurant.
Scent, Style, and the Art of the Everyday
One of the more unexpected joys was stumbling upon Profumi di Positano, where I worked with their perfumer to create a custom scent—something earthy and marine, laced with bergamot and wild herbs. It smells like our time there: warm, bright, and just a little wild.
We also found CREO Sunglasses, an artisan shop that handcrafts frames from layered wood veneer. I had a pair custom made, and they’ve already become a signature piece—functional art, made just steps from the Mediterranean. Watching them shape the wood, polish the lenses, and burnish the arms was hypnotic. These aren't souvenirs—they’re stories.
Fresh Fish and Gelato: The Positano Diet
We bought fresh fish from Ittica Positano one morning—glistening dorado and red mullet caught just hours earlier. The fishmonger wrapped it like a gift, nodding approvingly when I asked how best to cook it. A quick pan-fry with olive oil and lemon was all it needed.
And gelato? Every chance we got. Hazelnut, pistachio, lemon—each scoop felt like a small celebration. It became our daily reward for climbing hundreds of stairs (Positano’s not for the faint of quad).
A Day in Amalfi
One breezy afternoon, we took a boat to Amalfi town. More than the paper and cathedrals, I loved simply wandering the backstreets—peeking into courtyards, sipping spritz in shaded piazzas, and catching glimpses of the coast through arched alleyways. It’s quieter than Positano, more monastic in its rhythm, but no less magical.
Leaving, but Not Really
Even now, back home, the taste of lemon lingers on my tongue, and I swear I can still hear the scooters echoing through the narrow streets. Positano wasn't just a place we visited—it seeped into our skin. And like the custom cologne in my suitcase and the handcrafted sunglasses I now wear, I carry a piece of it with me.