The Latest Scoop

You spoke and we listened!

 

A great number of our travelers have mentioned wanting to be more active on the tours. So get ready for some exciting Soft Adventure trips planned for 2018. Rafting, hiking and hands on experiences are just to name a few.

Traveler of the Month:
Pat DeGuire

The first person to email the correct location of this photo will win a $20 gift certificate!*

Email your answer to
Tracy@GoPersonalized.com *The "Traveler of the Month" is not eligible to win.

If you could escape Wisconsin's winter, where would you go?
Email your answer to Tracy@GoPersonalized.com

Escape to Florida!

Imagine Wisconsin in February...snow, ice, cold, shoveling, scraping, gloves, hats, scarves. Then imagine Florida in February...sunshine, warm temperatures, sandy beaches, lush golf courses, poolside chaises, sunglasses, shorts, swimsuits. Pack your suitcase and golf clubs and head for Florida. Travel by executive coach and spend the month of February at the fabulous Pink Shell Resort & Marina on Fort Myers Beach or fly and join us for one, two or three weeks. Take advantage of planned activities/excursions and spend your free time strolling the beach, hitting the links, relaxing at the pool, and soaking up the sun.
For a detailed brochure, click here!

A Treat from the Islands: Key Lime Pie

Crust Ingredients:

1 1/2 cups graham cracker crumbs

 

4 tablespoons unsalted butter, melted

 

Filling Ingredients:

3 large eggs, separated
1 large egg, lightly beaten
One 14-ounce can sweetened condensed milk
1/3 cup fresh lime juice, preferably made from Key limes
1/2 teaspoon finely grated lime zest for garnish and sweetened whipped cream, for serving

Instructions:

Preheat the oven to 325°. In a medium bowl, mix the graham cracker crumbs and melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch glass pie plate. Bake the crust for about 15 minutes, or until firm. Let cool

In a large bowl, whisk the 3 egg yolks with the lightly beaten whole egg until thickened. Beat in the condensed milk, then beat in the lime juice and zest.

In a large stainless steel bowl, beat the egg whites until firm peaks form. Fold one-third of the beaten whites into the custard, then fold in the remaining whites. Pour the custard into the pie crust and bake for 15 minutes, or until barely set. Transfer to a rack and let cool completely, then refrigerate over-night. Serve with sweetened whipped cream and garnish with lime zest.

Be on the look out for future issues of "The Scoop" on the 15th of every month! February's issue will feature a preview of our Spring Fling Tours!

 

We would also like to introduce you to Emma, Personalized Tours new office assistant! Be sure to welcome her when she calls to confirm your trips or answers your phone calls. Please be aware that Cori is no longer with Personalized Tours and we wish her well in her future endeavors.