Monday, August 16, 2021

Coronation Chicken from the New Key West Food Critic Mystery


What I love most when a cozy mystery series I follow comes out with a new edition is getting to return to a setting I enjoy and catching up with characters who feel like friends. That’s why I was a bit nervous when I learned Lucy Burdette set her new Key West Food Critic Mystery in Scotland instead of the southern-most point of the United States. I enjoyed my visit to Key West a few years ago, and her books allowed me to make return trips without the airfare. I also visited Scotland many, many years ago and enjoyed my time there as well, so I was hopeful. Still, would her characters be as appealing adventuring through the northern United Kingdom as in southern Florida?

I shouldn’t have worried. 

A Scone of Contention was an excellent read. Food critic Hayley Snow brings her love of food, quirky nature, new husband Nathan, her mother-in-law, and her beloved 80-year-old friend Miss Gloria along to Scotland. Oh, did I mention she and Nathan are on their honeymoon? Though it’s crowded for romance, it makes perfect sense with this group of characters.

“The truth is, this vacation can’t come soon enough. I don’t care how many kooky relatives are cramming themselves into our honeymoon or how bad the weather is, or how much golf you have to play. I need a change of scenery. And some time with my new husband.” (Haley said the night before they departed.)

Hayley and her loved ones connect with Nathan’s sister Vera, her husband, and her co-workers. The plan is to explore some of Scotland’s iconic mystic places. These spots are said to be where the veil thins between Heaven and Earth. Some are also the setting for the series Outlander and Game of Thrones. (How Key West-like is that!) 

At a dinner party, one of Vera’s friends claims someone tried to poison her. Then the group witnesses a tourist fall to his death. None of the friends admit to knowing the dead man, but Hayley thinks they’re not telling the whole truth. Soon she’s on the hunt for a killer before he (or she) strikes again. 

Of course, with Hayley being a tried and true foodie, lots of delicious meals and recipes are featured in the book. At first, I wanted to make one of the scone recipes, but the outside temperature near 100 degrees discouraged me from turning on the oven. Instead, I made the recipe for Coronation Chicken. 

Being a dedicated anglophile, I’d heard of this recipe before. Le Cordon Bleu cooking school founder Rosemary Hume created the dish in 1953 to serve at a banquet celebrating the coronation of Queen Elizabeth II. Since the UK was still dealing with post-WWII rationing at that time, this salad features easy-to-get ingredients with an exotic touch of curry. Most recipes for this dish call for mango chutney and diced dried apricots. Burdette switches it up by using apricot jam and diced fresh mango, which to me made it seem more Key West friendly. Also, I’m more likely to have apricot jam in the pantry and mango in my freezer. (The frozen mango worked perfectly. Just let it thaw first.) 

Like the book, the recipe didn’t disappoint either. It made a refreshing chicken salad with an exotic taste from the curry powder, a slight sweetness from the fruit and jam, and some crunch from the almonds. I enjoyed it on its own with crackers on the side and as a sandwich made with hearty multi-grain bread. (In the book's recipe, Burdette serves it on baked potatoes.) 

If you love cozy mysteries, especially ones filled with tasty food, then I highly recommend you jump into this series. I’m already anticipating the next edition! 

Yield: 6 to 8
Author: Linda Ditch
Coronation Chicken

Coronation Chicken

This recipe is adapted from one in the book A Scone of Contention by Lucy Burdette. The dish was originally served at a banquet for the coronation of Queen Elizabeth II in 1953. This version has a Key West twist with the use of fresh mango.


  • 1 tablespoon unsalted butter
  • 1 to 2 teaspoons curry powder (I used McCormick)
  • 1/2 cup diced red onion
  • 1 tablespoon tomato paste
  • 1/4 cup chicken broth
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 2 tablespoons apricot jam
  • 1/4 cup heavy whipping cream
  • 1/2 cup mayonnaise
  • 3 cups shredded cooked chicken (I used 2 poached boneless-skinless chicken breasts)
  • Diced fresh mango
  • Slivered almonds
  • Salt, to taste


  1. In a non-stick skillet, melt the butter over medium heat. Stir in the curry powder and onion and cook until the onion starts to soften. Add the tomato paste, chicken broth, water, and lemon juice. Allow the mixture to simmer until it has thickened and reduced by about half. Stir in the apricot jam and then set aside to cool.
  2. In a large bowl, whip the cream until stiff. Whisk in the mayonnaise and the cooled curry mixture. Fold in the chicken and however much mango and almonds you desire. Season with salt, if necessary.
  3. Keep in the refrigerator until ready to serve. It tastes great on top of a green salad, served with crackers, or as a sandwich.

Thursday, August 12, 2021

S'mores Bars


I was so busy earlier this week that I missed National S’mores Day on August 10th. Well, better late than never, right? With the extreme heat and humidity we’re dealing with right now, sitting by a fire to toast marshmallows doesn’t sound appealing. Last year, I came across this recipe for S’mores Bars in an issue of Cook’s Country magazine. It looked delicious and seemed easy to make, so I tore it out and added it to my “recipes to try” pile—then promptly forgot about it.

A few weeks ago, cookbook author David Lebovitz inspired me with his blog post about going through folders filled with recipes he’d saved to try at a future date and never did. Thank goodness it compelled me to go through my stack because I discovered the S’mores Bars recipe again and was motivated to give it a go.

They were delicious. This recipe creates everything you want in a s’more without the flames. These bars have marshmallow cream to make them even gooier. The only downside was the crust seemed to be a bit thick, so next time I’ll cut back on how much I use. The upside is the bars tasted just as good the next day. And the next. This storage-ability makes them perfect for a make-ahead dessert, say for an upcoming Labor Day gathering or a football tailgate.

Happy National S’mores Day...better late than never!

Yield: Makes 16 bars
Author: Linda Ditch
S’mores Bars

S’mores Bars

No campfire required! This tasty treat, adapted from one found in the June/July 2020 issue of Cook’s Country magazine, gives the dessert a summertime feel no matter what the calendar says.


  • 7 whole graham cracker sheets, broken into pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 3/4 teaspoon kosher salt
  • 1 stick (8 tablespoons) chilled unsalted butter, cut into 1/2-inch pieces
  • 6 (1.55-ounce) Hershey’s Milk Chocolate bars
  • 1 (7-ounce) container of marshmallow crème (Fluff)
  • 1 1/2 cups mini marshmallows


  1. Preheat the oven to 425 degrees F. Line an 8-inch square baking pan with foil, smoothing it into the sides and corners, and leaving some hanging over the edge of the pan. Spray generously with non-stick cooking spray and set aside.
  2. In a food processor, finely grind up the graham cracker pieces. Add the flour, brown sugar, and salt and pulse until combined. Add the chilled butter pieces and pulse until the mixture looks like damp sand. (20 to 25 pulses) Pour the crumb mixture into the prepared baking pan and press into a firm, even layer across the bottom. Bake for 10 to 13 minutes, or until the crust is brown around the edges. Cool completely before proceeding with the rest of the recipe.
  3. Once the crust is cool, cover it with 5 of the chocolate bars. You will need to break them into pieces to fit into an even layer, with some leftover. Chop the remaining chocolate into small pieces and set them aside.
  4. Using an offset spatula sprayed with non-stick spray, spread the marshmallow cream over the top of the chocolate. Sprinkle the mini marshmallows evenly over the top. Bake for 10 to 15 minutes, or until the marshmallows are golden brown.
  5. Remove the pan from the oven onto a cooling rack, and then sprinkle the chopped chocolate over the top. Allow the bars to cool for at least 4 hours before cutting.
  6. To serve, lift the bars out of the pan with the foil and set onto a cutting board. Carefully peel back the fool from the marshmallows, using a knife if needed. Spray your knife with non-stick spray, and then cut the bars into 16 pieces. Keep leftovers in an air-tight container for up to 2 days.

Thursday, July 29, 2021

Jams and Jellies Two Ways

One of the best ways to preserve this summer’s fruit bounty is to fill the pantry with jars of colorful jams and jellies to enjoy year-round. A few years ago, I explored methods for making jam and jelly while researching for an article I was writing. The results were two processes that both produced excellent results.

The first was a method popular in Europe. Unlike the traditional jam-making process, where the filled jars are boiled in water to seal, this technique has you fill the jars with the hot jam and then turn them upside down. Once they’ve cooled, they’re sealed. Also, the recipe calls for equal amounts of sugar and fruit by weight. Sugar, like salt and acid, is a preservative.

The second is the more traditional method. I used it to make grape jelly with my mom. The trick with jelly is to strain the juice, so the final product is clear. Plus, unlike the jam recipe, we used pectin to help make sure the jelly became firm. With pectin, it is important to not over-cook the mixture, or it will be set like rubber.

If jam and jelly making is on your summer schedule, check out these two recipes. They will work with whatever fruit you want to preserve.

Yield: 8 (4-ounce) jars
Author: Linda Ditch
European Style Strawberry Jam

European Style Strawberry Jam

The recipe is for one pound of fruit. If you have more, just adjust the recipe by weight. For example, I had 1 pound, 13 ounces of strawberries, so I used the same amount of sugar and 2 1/2 tablespoons of lemon juice.


  • 1 pound of stemmed and cleaned fresh strawberries, (or frozen strawberries, thawed with the juice)
  • 1 pound sugar
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup water, if necessary
  • 8 4-ounce jars, with lids and screw bands


  1. First, start by sterilizing the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw bands by hand. In a large pot or canner, place the jars without lids on a rack so they do not touch the bottom. If you don’t have a rack, place the rings on the bottom and set the jars on top. Fill with water to 2 inches above the jars. Cover and heat to boiling, and then boil for 10 minutes. After that time, turn the heat to low and keep the jars in the water until needed.
  2. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the boiling pot over the top to cover. This will soften the rubber to help the lids seal. Also, place a small plate into the freezer to use to test the jam later.
  3. In a large pot, place the berries, sugar, and lemon juice. (If using frozen berries, do not use the water since the juice that comes out of the berries when they thaw will be enough.) Stir together and using a potato masher, mash the berries to help them break down and release their juice. Add water, if necessary.
  4. Bring the berries to a boil, stirring constantly. Keep stirring and boil for 20 minutes. Take the plate out of the freezer and drop a small amount of the jam on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, keep boiling and test every 5 minutes until ready, up to 30 minutes.
  5. When ready, turn off the heat and skim any foam off the top. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) until it is almost full, about 1/8 inch from the top. Wipe the rim of the jar with a damp towel to clean off any drips, and then take a flat lid from the warm water and place on top. Screw on a ring and then flip the jar upside down and sit it on a rack to cool.
  6. Continue until all of the jars are filled and upside down. Allow the jam to cool completely before turning right-side-up. To check the seal, press on the lid. If it springs back, the jar is not sealed. The jam is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.
  7. Note: You can process the jars the traditional way. Just place the jars into a canner or large pot with a rack, making sure the water covers the jars by at least 2 inches. Put the lid on top and bring it to a boil. Boil for 10 minutes, and then remove the jars and sit to cool.
Yield: 8 8-ounce jars
Author: Linda Ditch
Mom’s Grape Jelly

Mom’s Grape Jelly

If you don’t have the grapes, this recipe works with bottled pure grape juice. Mom suggests Welch’s.


  • 3 1/2 pounds Concord grapes, stems removed
  • 1 1/2 cups water
  • 1 box Sure Jell pectin
  • 1/2 teaspoon butter
  • 7 cups sugar
  • 8 8-ounce jars, with lids and screw bands


  1. First, prepare the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw band rings by hand.
  2. Place the grapes into a large pot and crush with a potato masher. Add the water and bring the pot to a boil. Cover and simmer for 10 minutes.
  3. Over a large bowl, ladle the grapes and juice through a fine-mesh strainer, a few ladles full at a time, pressing with the back of the spoon to squeeze the juice from the pulp. Discard the pulp.
  4. Over another bowl, secure three layers of damp cheesecloth or a piece of muslin over the top with a rubber band or string. (Mom uses muslin.) Slowly ladle the grape juice onto the cheesecloth so the juice slowly drains through into the bowl. Use a spoon to scrape aside the accumulated fine pulp on the cloth to help the juice flow through.
  5. Fill a canner halfway full of water and sit on the stove. Turn the heat to high and bring it to a boil. Turn the heat down to a simmer and place the jars inside to warm so the warm jelly mixture will not cause them to break. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the canner over the top to cover. This will soften the rubber to help the lids seal. Place a small plate into the freezer to use to test the jelly later.
  6. In a separate bowl, measure the exact amount of sugar. Set aside until needed.
  7. Measure 5 cups of the grape juice into a large pot and add the box of pectin. Add the butter to keep the juice from foaming. On high heat, bring the juice to a boil, stirring constantly.
  8. When the juice comes to a boil, quickly add the sugar and stir to dissolve. Bring the mixture back to a boil. Take the plate out of the freezer and drop a small amount of the jelly mixture on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, only boil for one additional minute and then turn off the heat.
  9. Remove the jars from the warm water and turn up the heat to bring the canner back to a boil. Quickly ladle the hot jelly mixture into the jars, filling to within 1/8-inch from the top. Wipe the rims with a damp cloth to remove any drips, and then place a warmed flat lid on top. Screw on the bands.
  10. Gently place the jars into the canner. Make sure the water covers the jars by at least 1 to 2 inches. If not, add more boiling water to the canner. Cover, bring the canner back to a boil, and process for 5 minutes.
  11. Remove the jars from the canner and place them on a towel to cool completely. You will hear the lids start to pop almost immediately as they seal. To check the seal on the cooled jars, press on the lid. If it springs back, the jar is not sealed. The jelly is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.

Wednesday, July 7, 2021

Good Grub on the Wichita Wicked Brew Tour


This summer, you'll find some great food and beverages at the spots featured on Visit Wichita’s Wicked Brew Tour 2021. There are 19 breweries and coffee shops to pick from, so you can pick your brew of choice. Just grab your passport at any participating locations and then collect at least ten stamps to complete the challenge. Bring your passport to the Visit Wichita office, or mail it in, and win a tour t-shirt (available on a first-come, first-served basis). 

When I was in the city as a guest of Visit Wichita a couple of weeks ago, I enjoyed exploring these Brew Tour locations. All three were terrific and highly recommended by me! 

Sweet Allie B’s Limestone Beer Co.: Lunch is a great time to visit this small eatery. 

I enjoyed the Wild Thyme sandwich made with smoked turkey, Swiss cheese, cranberry jalapeño jam, and avocado cream on a ciabatta bun. The jam wasn’t spicy, so don’t miss out on this great sandwich because you’re afraid of some heat.  I also had a side of the broccoli salad, which was also tasty. 

River City Brewing Co.: A wide-open cheerful spot for dinner

My brew of choice was the Old Town Brown ale, served alongside an order of their chips with the Rock Island Red queso that was some of the best I’ve ever had! 

My entree was the steak burrito, filled with nicely seasoned beef, black beans, caramelized onions, peppers, potatoes, cheddar cheese, Monterey Jack, queso, and topped with tomatillo salsa, sour cream, and fresh cilantro. Sooo good! 

Mom ordered the fried chicken Mac N Cheese that was the ultimate in comfort food. The serving size was so large we took enough home for both of us to enjoy for dinner the next night!

Wichita Brewing Co. and Pizzeria: Another fun and lively dinner spot.

I started with a pint of their 5:02 Amber, which was great. Then Mom and I shared their Caprese Salad appetizer. 

For our entrees, she got the Oven-roasted Chicken Alfredo, and I had a Classic Margherita Pizza. Both were very good!  We shared a root beer float for dessert, which was the perfect end to a steamy hot summertime evening.

Other places on the list I didn't get a chance to explore include:

Breweries--Augustino Brewing Company, Central Standard Brewing, Hopping Gnome Brewing

Company, Nortons Brewing Co., PourHouse by Walnut River Brewing, and Third Place Brewing 

Coffee Shops--Churn & Burn (Northeast & Southeast), Cocoa Dolce Chocolates (East, West & Downtown), Fairmount Coffee Co., Il Primo Espresso – (East & Downtown), Kookaburra Coffee, Leslie Coffee Co., Placeholder Coffee, Reverie Coffee Roasters, Sunflower Espresso & Food Truck, and The Donut Whole

Hopefully, I'll make it back to Wichita before the summer is over so I can complete my Passport. What are some of your favorite spots on the list? 

Disclaimer: While Visit Wichita covered the cost of my hotel, food, and attractions, all of the opinions expressed are my own. 

Tuesday, June 29, 2021

Lavender Lemonade


Do you ever get tired of the same ol’ beverage?

That happened to me a week ago when the first heatwave of the summer hit, with temperatures topping out in the low 100s. Usually, I drink a lot of water during the day to keep hydrated. Sometimes I grab a can of Spindrift Sparkling Water or Zevia Peach-flavored Black Tea for a change. My go-to restaurant drink is unsweetened iced tea. Occasionally, I crave a Diet Coke fountain drink. It tastes better than from a can or bottle.

When Mom and I had lunch at The Kitchen in Wichita on a steamy weekday, I was intrigued by the lavender lemonade on the menu. It tasted terrific, with tart lemon, just enough sweetness, and a hint of lavender. 

Of course, I had to try making the lavender lemonade at home. Since I didn’t want to make an entire pitcher, I went with this concentrate made with lemon juice and a lavender-infused simple syrup. That way, I can make it by the glass since Mom isn’t a fan of lavender recipes. I can even freeze some of it for future enjoyment. 

I like the versatility of this simple recipe. Instead of plain water, I use unflavored sparkling water in my lavender lemonade because I think drinks are more fun with bubbles. This beverage is tart, so add more sugar or less lemon juice to fit your taste.

I’ve always enjoyed culinary lavender in recipes—cold fruit soups, shortbread cookies, and the Apricot and Lavender Mini Almond Cakes I blogged about last year. The key is not to use too much. Otherwise, your recipe will taste like perfume. 

Culinary lavender is available in spice shops and online. I bought this container a couple of years ago from Sweet Streams Lavender Company here in Kansas, and it is still as fragrant as when I first brought it home.  (FYI: I also love their lavender linen spray!)

Now I have the perfect beverage to cool my spirit and soothe my soul this summer. 

Yield: 12 servings
Author: Linda Ditch
Lavender Lemonade

Lavender Lemonade

An elegant twist to a summer classic. The concentrate allows you to make this beverage either by the glass or by the pitcher.


  • 1 cup sugar
  • 1 tablespoon culinary lavender
  • Peel of 1 lemon
  • 1 cup water
  • 1 1/2 cups fresh lemon juice
  • Still or sparkling water


  1. Put the sugar, lavender, lemon zest, and 1 cup of water into a medium saucepan. Stir over medium-high heat until the mixture just starts to boil and the sugar is completely dissolved. Remove from the heat and let the mixture stand for 1 hour.
  2. Strain the syrup mixture into a jar or other non-reactive container, discarding the lavender and lemon peel. Add the fresh lemon juice and stir to combine. Refrigerate the concentrated until needed.
  3. To prepare: Place some ice cubes into a 16-ounce glass. Add 1/4 cup of the concentrate (or more, depending on how strong you want the taste), and then top off the glass with either still or sparkling water. Enjoy!
Created using The Recipes Generator

Wednesday, June 23, 2021

6 Must-See Wichita Attractions


Have you ever visited a city only to wish you had more time to see everything? For me, Wichita, Kansas, was one of those places. Though I’ve spent time there on many occasions seeing family or working, I never took in the sites like a proper tourist. 

Photo credit: Visit Wichita

That’s why when Visit Wichita recently offered to set up a stay so I could check out some of the places on their Attractions Tour 2021, I jumped at the chance! My just-turned-80 mom came along too.

Our home base for our three-day visit was Sonesta Simply Suites on the Northeast side of town. Mom and I had adjoining rooms. 

Both were furnished with a queen-sized bed, recliner, huge desk... a kitchen equipped with a coffee pot, toaster, stovetop, microwave, refrigerator, and dishwasher—plus plates and utensils. The free wi-fi was reasonably fast, and there were plenty of channels on the TV. 

While there was no complimentary breakfast, the hotel did have free coffee and snacks available, as well as a small grocery area to pick up a thing for two. The bed was comfortable, and I got a great night’s sleep while I was there. This hotel would be a great place to say for families trying to save money on meals or in need of a kitchen for specialty diets. Mom and I loved having our cold beverages and favorite snacks at the ready.

Thirteen area attractions are participating in this year’s tour. All you have to do is pick up a passport at your first stop, get it stamped by at least six of the thirteen places, and then mail it into Visit Wichita before September 6th. Then you’re in the drawing to win a 2022 annual pass for you and your family to ALL 12 ATTRACTIONS and a home Wind Surge ballgame for up to six people. 

Here are the six places I picked visit and highly recommend, in no particular order:

1. Tanganyika Wildlife Park is located just outside of Wichita in Goddard, Kansas. Both Mom and I are big fans of zoo television shows on Nat Geo Wild and Animal Planet, so this was a must-see for us. They had scooters available to rent, so we got one for Mom, which made her visit even more enjoyable on a steamy, hot summer day. 

Photo Credit: Tanganyika

The best part about this place was the numerous opportunities to interact with animals. I got to feed a ring-tailed lemur, an Indian rhino, and my favorite animal, a giraffe. We had Unlimited Encounter Passes, so there were many animal-feeding opportunities open to us—pygmy hippo, lorikeet, bunny, tortoise, and guinea pig, plus the ones I already mentioned. Plus, I got to pet a couple of kangaroos. Check out their website to see all of the animal encounters available.  

2. Kansas Aviation Museum I love flying and spent much of my childhood dreaming of being a flight attendant so that I could zoom around the world. Since Wichita is known as the Air Capital of the World due to the multiple airplane manufacturers in the city, I had to visit the Kansas Aviation Museum. 

Located in the original Wichita Municipal Airport Terminal, built in the 1930s, I explored exhibits on Cessna and Beechcraft, complete with full-sized airplanes. I was especially intrigued by the WWII exhibit and how Wichita was key to the U.S. war effort. And I adored the view from the air traffic control tower.  

3. The Kansas African American Museum was one of the more enlightening stops on my Wichita trip. I’d never heard of this place before, which is why I picked it. Located in the former Calvary Baptist Church in what once was a vibrant black community in Wichita, the museum tells the story of African Americans both from the city and state in a meaningful way to everyone. 

Currently, there is an outstanding exhibit called A Portrait of a Man. The displays highlight influential African American men in Kansas, both past and present, to illustrate the complex characteristics of this group, who are often seen as one-dimensional. As a KU Jayhawk basketball fan, I was fascinated by the display about John McLendon, Jr. He learned the game from James Naismith while attending the university but couldn’t play on the then-segregated team. Eventually, he became the first black basketball coach at a predominantly white university (Cleveland State) and coached in the pros. 

Being a former preschool teacher, I also fell in love with a lithograph titled “Boys” by Elizabeth Catlett. Give yourself plenty of time to explore and learn when you visit TKAAM. It will expand your knowledge and touch your heart. 

4. Old Cowtown Museum takes you back to the Wichita of 1865-1880. Mom and I got a golf-cart tour led by Anthony Horsch, director of education and interpretation. 

I felt like I’d stepped onto the set of an old Western movie. Of course, my favorite spots were food-related, such as the cheese counter in the Meat Market, as well as the General Store. 

My traveler’s heart also was drawn to the train depot. Be sure to spend most of the day at Cowtown. There is a lot to explore!  

5. Mid-America All-Indian Museum was another of my “I’ve-never-heard-of-it” picks. Not only did I discover some new-to-me facts on the Native American experience (they were not automatically U.S. citizens even though they were here first!), but I also enjoyed an excellent display on the work and life of artist Blackbear Bosin. He designed the iconic Keeper of the Plains statue located on the Arkansas River outside of the museum. 

Bosin also painted some beautiful pieces, such as one titled Prairie Fire, which was in National Geographic magazine. 

I also liked his humorous cartoon drawings. This museum isn’t large, so it doesn’t take long to make your way through the exhibits. 

Photo credit: Jessica Sawatski

6. Wichita Wind Surge ballgame was the only attraction on my schedule that I didn’t experience, thanks to the weather. No, the game wasn’t a rain-out—just the opposite. The temperature was more than 100 degrees! Not ideal for a visit to the ballpark. However, I did see the beautiful Riverfront Stadium. This is the first season in the city for the Wind Surge, a Minor League affiliate of the Minnesota Twins. While I was disappointed to miss the game, I will try again soon. 

For information on all 13 Attractions Tour locations and lodging and dining info, check out the Visit Wichita website. I’m already dreaming about my next trip to this friendly, fun city.

Disclaimer: While Visit Wichita covered the cost of my hotel, food, and attractions, all of the opinions expressed are my own. All photos are mine except where noted.