Thursday, August 7, 2008

Vacation - Portsmouth

When we got to the Sheraton in Portsmouth, we found out we had been upgrade to the club level (woo!) but that our room wasn't yet ready. We hiked it over to the local K-Mart to get some drugstore items and a few things I wanted to bring back to Manhattan (see previous scone story). We went back and got checked in and the room was very nice. We had stayed at this Sheraton on our wedding night back in 2004 and had stayed in one of the older rooms. Those were very worn. I was coming back because the location of the hotel is really fabulous and I thought maybe we'd get out and about in Portsmouth that night.

As it turned out, my parents were only going to be around for Sunday evening, so we drove out to my favorite seafood shack to meet them for dinner in Rye. Petey's Summertime Seafood is easily the best around - but that gosh darn parking will get you everytime. We arrived with the sun and a space saved for us. My parents got a nice one too. And to top it all off, we got to sit on the deck upstairs, which is the best place of all to have some yummy yummies. Twin soft shells were $19.99 and twin hard shells were $29.99. Mom and I got the soft shells - they come into season around the end of July. My father had the broiled haddock dinner (yum yum) and Rick had his absolute favorite - the fried chicken sandwich with lettuce, tomato and mayo. He ordered an onion ring appetizer (there is only one size) and it was quite a huge pile of crispy rings! We all had some and were concerned that we may have ruined our dinner. Never fear, though, the Kings are good eaters and we didn't need to bring anything home :)

After dinner we went back to the hotel and stopped in the bar for a night cap. I had a choco razzatini - it had won the Portsmouth Cocktail Competion for 2008. I can see why - it was amazing. Stoli Raz, Creme de Cocoa, Chambord and cream with a cocoa rim. I may very well have to try to replicate this too. The person who created the recipe for the cocoa razzatini was our bartender, and he told us about how they ended up making hundreds of them the night of the competition and was way too shy about the success of his recipe.