Bring home some palate-pleasing souvenirs

My family members typically bring back souvenirs for the immediate family when they go on vacation.

They aren't necessary, but they're sure a nice way to let me know they didn't forget me, even when they were tapas bar-hopping in Spain, and I wasn't.

Let's face it. Most souvenirs are useless and collect dust, but not edible ones.

Live lobsters or stinky cheeses are way more exciting than Aunt Bea's token palm tree refrigerator magnet.

I've gotten quite a few delicious souvenirs from all over the world that friends and family have brought back as gifts. I'm honored they thought of me in the midst of their travels and helped me travel vicariously through assorted goodies.

Let's see. Among the treasures I received were saffron threads from Istanbul, chocolate croissants from Paris and fresh olives from the Gypsy Market in Rota, Spain.

Closer to home, my siblings and I can't go back to our home state of Minnesota without returning with a bag of wild rice, or two or three.

My sister recently returned with a tasty memory of her trip to Duluth with the gift of wild rice and a bottle of Minnestalgia Chokecherry Syrup. It brought back good memories of when we were young and went picking chokecherries. Like miniature clusters of green grapes, the chokecherries hung heavy from their bushes along the dirt roads in Bloomington. Then mom would use them to make chokecherry jelly.

I read in Japan if you go somewhere you're expected to bring back souvenirs for your co-workers, family and friends. The idea is that you, while enjoying your pleasant trip away from your daily cares and worries, took the time to think of those who were still back home.

In the workplace it can be a way of almost apologizing for enjoying your trip while others were working hard. Almost…

About a year ago, my friend and then co-worker Linda Thiffault made a trip home to Bermuda. She brought me back a cutting board. On it was this week's recipe for Bermuda Lemon Bread. I substituted fragrant Meyer lemons for the variety from Bermuda.

BERMUDA LEMON BREAD

3 tablespoons shortening

2 tablespoons butter

1 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup milk

Grated rind of one Bermuda Lemon

1/2 cup chopped nuts or grated coconut (optional)

Glaze:

1/2 cup granulated sugar

Juice of one Bermuda Lemon

Cream the shortening, butter and sugar. Add eggs, one at a time and beat well. Combine dry ingredients, sift and add alternately with milk, stir in rind (and nuts or coconut if desired). Bake in a loaf pan at 350 degrees for 50 - 60 minutes. Remove from oven and pour combined juice and sugar over the top. Cool before removing from pan. Slice thinly for afternoon tea.