tag:blogger.com,1999:blog-14498811583753980492024-03-13T00:20:41.438-04:00My Macaroni PieExperiencing food and travel in as many places as possible.MyMacaroniPiehttp://www.blogger.com/profile/16252320348382222211noreply@blogger.comBlogger224125tag:blogger.com,1999:blog-1449881158375398049.post-81043940614669998452018-06-26T12:40:00.002-04:002018-06-26T12:40:59.494-04:00Adventures in Yogurt Making<br />
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<tr><td class="tr-caption" style="text-align: center;">First successful batch of Greek yogurt with blueberry compote - so silky smooth</td></tr>
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Ever since I got my Instant Pot (yes, I'm a pothead!), I've been curious about all the features it offers. One that particularly peaked my curiosity, was the yogurt making function.<br />
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Here is a look at my failures and successes. The recipes I liked the most came from these blogs - <a href="https://amindfullmom.com/instant-pot-yogurt/">https://amindfullmom.com/instant-pot-</a> and <a href="https://tidbits-marci.com/instant-pot-yogurt/">https://tidbits-marci.com/instant-pot-yogurt/</a><a href="https://amindfullmom.com/instant-pot-yogurt/">yogurt/</a>. They provided great tips and which pitfalls to avoid. Don't be like me, read the instructions carefully before starting.<br />
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Some of my Lessons Learned:<br />
<b>Use whole milk</b>: I found the yogurt I made using 2% was too 'loose' and tangy for my tastes. It didn't taste bad, I just realised that I prefer the density of Greek yogurt. Going forward, whole milk all the way (typically organic).<br />
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<b>Temperature</b>: You will need a good thermometer for this to turn out consistently each time you make it. When the recipe says to get the milk to 180 F, (max 185 F) you need to pay attention. I'm not going to drop any science on you, but, suffice it to say that my first batch did NOT turn out. The Instant Pot easily got 1 L of milk up to 180 F, but not 2 L of milk. 2 L of (fridge cold) milk only got up to 170 F. So, I used the 'Boil' feature (in Yogurt mode) on the Instant Pot. In order to raise the temperature to 180 F, I took off the lid, used the 'sauté' button and a thermometer to monitor the temperature until it reached 180 F. Also, be sure to cool down to the appropriate range or you'll kill your yogurt starter when you add it. I aim for about 108 F (105 F - 115 F is a suitable range)<br />
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<b>Starter</b>: I tried using a couple of different brands of yogurt as a starter, however, after <b><i>reading</i> </b>the instructions and <b><i>reading</i> </b>the label on the yogurt, it was never going to work with the yogurts I was using as they didn't contain the necessary active cultures. I ended up buying a yogurt culture starter. After a couple of successful batches, I now save some of the yogurt I made, as a starter for the next batch. You'll need 1 tablespoon for every 4 cups of milk (roughly 1 litre) to make another batch of yogurt.<br />
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<b>Greek</b>: With a successful batch of yogurt in the pot (finally!), I decided to try to make some Greek yogurt instead, since I didn't like the texture of the regular (even using whole milk). I carefully lined my colander with layers of cheese cloth, then proceeded to pour the yogurt into the colander, only to watch it go down the drain. Sigh. First problem, not enough layers in the cheese cloth. Second problem, the yogurt should have cooled first (about 6 hours minimum in the refrigerator), as this would have helped it to firm up. I subsequently purchased a Euro Cuisine Greek Yogurt maker- success! Works great and definitely worth the investment.<br />
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<tr><td class="tr-caption" style="text-align: center;">Before straining</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After straining - that's quite a bit of liquid - just over 3 cups.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Needs a good whisking after it has been drained. This is when I add my sweetners.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Purchased at my local health food store for under $5.00</td></tr>
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Since these first few attempts, the yogurt has been incredible. I make a blueberry compote and put a ounce in the bottom, topped with about 3 oz of yogurt. I use the 125 mL Bernardin mason jars - which make a perfect serving size.<br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Usually the fruit is only on the bottom, but I had some extra for this batch.<br /></td></tr>
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Once you try your own you won't look back!</div>
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<tr><td class="tr-caption" style="text-align: center;">Greek Yogurt Maker with a very fine mesh, about $40, but worth it in my opinion.</td></tr>
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MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-85736683836954700392018-06-13T07:26:00.000-04:002018-06-13T07:29:25.202-04:00Wild Ramps and What to Do With Them<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">This year's harvest</td></tr>
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It's spring which means it's <a href="https://en.wikipedia.org/wiki/Allium_tricoccum">ramp</a> season - foraged from our secret spot. ;-)<br />
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<b><i>Disclaimer:</i></b><br />
Before you start emailing me on the evils of picking wild ramps, please note a few things:<br />
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- The place we pick is patch of about 2 acres, in a forest, in a lesser traveled area<br />
- We don't over pick - we aim to take about 5% to 10% per 'clump'<br />
- We are mindful that in order for us to return the following year and many years down the road, we must make our harvesting sustainable. No running amok with a shovel, digging up the plants and whatever plant life is in the vicinity.<br />
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Last year my husband had the brilliant idea of processing the scapes from our garlic, into powder. So, why not try it with the ramp leaves?<br />
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Here's what I did:<br />
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Prepare the ramps by trimming them just below the leaf, washing them and drying them. Cut into 1" pieces<br />
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Pulse (about 3 times on high) in a food processor until you get nicely uniform cut pieces.<br />
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Spread out the pieces (in as thin a layer as possible) on the racks of a dehydrator.<br />
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I dehydrated these on the highest setting (for fruit) for about 6 hours (we have the Excalibur dehydrator).<br />
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Grind dried ramps in a blender (or food processor) to the texture you want (careful though, we're not making flour here and it's easy to get carried away with the Vita mix!).<br />
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Store in an airtight container until ready to use.<br />
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Ideas for using: as an ingredient in rubs, sprinkled onto eggs or mashed potatoes or even adding to cooked rice. The flavour is like a mild garlic powder.<br />
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Dinner last night, bone-in strip loin steak, seasoned with ramp powder before going onto the Big Green Egg, cooked by hubby to a perfect medium rare. Sorry, no pics, it was tasty though!<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready for the grill</td></tr>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-62680949973538423482018-06-11T11:36:00.001-04:002018-06-13T07:28:12.064-04:00Pickled Ramps<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Ready for the refrigerator</td></tr>
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This is a great quick pickle which you can also use with onions (great with smoked salmon).<br />
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Wash the ramp bulbs well and let them air dry. I prefer my ramps with the tops trimmed so only the white portion remains. Trim the roots off the bottom portion - more pleasant to eat.<br />
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Put your ramps and desired flavourings into a clean glass jar, pour the hot pickling solution over the contents and that's it! Let them cool then put into the refrigerator. I would wait a few days before enjoying them - give the bulbs some time to absorb the flavours. Mine have lasted longer than the 2 weeks indicated in this recipe. These will make a lovely addition to any charcuterie board.<br />
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YIELD: Makes 1 pint<br />
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<b>INGREDIENTS</b><br />
8 ounces ramp greens (2 handfuls)<br />
2 dried red chiles<br />
2 bay leaves<br />
2 teaspoons fennel seeds<br />
1 teaspoon black peppercorns<br />
1 cup white wine vinegar<br />
1/2 cup sugar<br />
1 tablespoon kosher salt<br />
1 cup boiled water<br />
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<b>PREPARATION</b><br />
Trim greens from 8 ounces ramps (2 handfuls); reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.<br />
Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.<br />
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Recipe source: Epicurious<br />
<a href="https://www.epicurious.com/recipes/food/views/pickled-ramps-56389374">https://www.epicurious.com/recipes/food/views/pickled-ramps-56389374</a><br />
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-29092177682758873402017-04-15T13:36:00.002-04:002018-06-13T07:32:24.416-04:00Boat Provisioning and Sailing to Norman Island<div class="separator" style="clear: both; text-align: center;">
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<b>Saturday, March 4, 2017</b><br />
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After a great night's sleep and breakfast at the Marina, it was time to provision the boat. Moorings does offer provisioning services, but it is expensive and this part for me is fun. Checking out the local grocery stores, seeing what kind of produce, meats and groceries they have on offer. I love to explore and see what kinds of things are available versus what is available at home (and the pricing).<br />
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The boys got up early for the boat briefing meeting with Moorings and after conferring with Captain Rob, we planned on getting enough stuff for two days' worth of sailing. Even though we would be stopping every night, the places we stopped would not always have provisions. We checked out the store at the Marina - which had a great selection of alcohol with reasonable prices, but not very much food (grocery-wise). We decided to leave the marina for our shopping. Everyone made their donations to the boat kitty ($100 USD per person to start) and we made inquiries at the front desk about where to get groceries. Lori, Rob and Christine stayed behind to wait to get the boat and the rest of us were to go shopping. We found out there was a large grocery store nearby which had a free shuttle! Excellent.<br />
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Our driver, a very nice Filipino gentleman whisked Dale, Meghan, Scott and myself to the One Mart grocery store. It was only 5 minutes from the marina - may have seemed longer for me from the back seat not realizing why were stopped and waiting (couldn't see the traffic light we were stopped at the marina entrance...ahem).<br />
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The store was crowded - expected for a Saturday morning. We got a cart and set out. One of us with the cart, others making various scouting trips for ingredients. 90% of the food is familiar, albeit sometimes with a twist. For example, hot dogs (a boating staple, trust me). Lots of different brands, but mostly you find chicken (or chicken and beef) hot dogs. Got some cans of tuna and some crackers (snacks are VERY important...which we were reminded of later). I always find the tuna here has a higher water content. Not the tightly packed cans I'm used to. Condiments, rice, produce, snacks and paper products (napkins and paper towels). Protein is always a challenge. We decided on 7 skinless boneless chicken breasts, which were surprisingly inexpensive - at about $1 each. Most likely because boneless skinless meat is not a large part of most ethnic diets. I was going to get some beautiful snapper filets, but at $7 a piece, decided on the chicken. We also got a large bag of chicken wings for $8 (about 35 whole wings). Yes, if you are willing to pay, there were huge scallops, steak, pork filets and other delights. When trying to stock the boat, it's best not to blow your whole wad the first day. Plus, even though we like to eat, we don't want to spend that much money on food. We enjoy cooking and try to take advantage of it often. It is an interesting dilemma. One one hand, you spend thousands of dollars chartering a boat and getting to your destination, but we don't want to spend too much money on food and eating out. Savings wherever we can. It's like looking for a free parking space downtown, to go shopping and spend money...hmmm.<br />
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<tr><td class="tr-caption" style="text-align: center;">Scott unloading our precious cargo</td></tr>
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We checked out and packed our haul ($378US for one very full cart) into the shuttle and headed back to the marina. By this time, the others had gotten the boat and had started to get organized. We grabbed a hand cart and got ourselves to our home for the next 7 days - 'Surprise'. A 46' catamaran with 4 berths (each with it's own washroom). I couldn't have taken a better video than this <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=9&cad=rja&uact=8&ved=0ahUKEwjAi4Xkz6bTAhXBJiYKHeYVBq8QtwIIRDAI&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dy5lOZgmouAE&usg=AFQjCNF3azEZKoRRPMuoLGYf_rYd8EvXAA&sig2=eNoN9R7Qbn0k8AyW-gjADw&bvm=bv.152479541,d.eWE">one</a> which Moorings put together. In my excitement I did manage to get a shot of our bed before it became a disarray of tangled sheets, clothes and luggage.<br />
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We pulled out of the marina at 14h30 and sailed to Norman Island in about an hour, mostly under sail. We spent the remainder of the afternoon unpacking, organizing the food, snorkeling, swimming and listening to music. For dinner we enjoyed a spectacular ginger risotto (prepared by Meghan and Scott) along with some grilled basil and garlic chicken and a salad. Great first day. Hot (28C, mild winds).<br />
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<tr><td class="tr-caption" style="text-align: center;">A rain shower in the distance.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Captain Rob and First Mate Dale</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Leaving the Marina</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">@_heysailor - follow her on Instagram!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Basil is all set for some snorkeling!</td></tr>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com1tag:blogger.com,1999:blog-1449881158375398049.post-1738928176358040532017-04-08T12:47:00.001-04:002017-04-08T13:21:14.059-04:00BVI Sailing Trip 2017 - Departing...eventually<div class="separator" style="clear: both; text-align: center;">
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San Juan Airport, early morning </td></tr>
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<b>Thursday, March 2</b><br />
Finally, our trip has arrived after months of planning, emails, research and deciding what to pack. The night before our trip, we went to bed early, knowing we would have to get up early to meet our friends for our ride to the airport. As usual, when I have to get up early for a flight, sleep is elusive and patchy. I got up at 3 am and was going to get in a few rounds of 'Words with Friends' to kill some time, when I noticed a voicemail notification on my phone. It was from an unknown number so I was prepared to listen briefly and delete. It wasn't a spam call. It was American Airlines telling us our early morning flight was being pushed back. Groan. Our itinerary was going to take us from Ottawa to Philadelphia, Philadelphia to San Juan, San Juan to Tortola. These itineraries are as delicate as a game of Jenga. One piece gets pushed the wrong way and, well, you know how that goes. The first flight being pushed means we would miss all other connections for the day. Not good. I texted our friends and we decided it best to arrive at their place, as scheduled, to figure things out.<br />
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We arrived and to our relief, Rob had already been on the phone re-organizing our flights. Having lots of flying experience and dealing with airlines does come in handy! He managed to get us new flights booked, but knew we would have to spend the night in San Juan.<br />
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The flights were relatively uneventful and we arrived in San Juan and checked into the San Juan Airport Hotel at midnight. We've stayed here before. This hotel is located in a section of the airport which is not in operation. A great spot to film The Walking Dead! Counters still in place, eerie lighting, tumbleweeds (kidding) and generally creepy. At best the hotel is functional, clean and a place to sleep - it's better than sleeping on the floor by the check-in counter.<br />
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<b>Friday, March 3</b><br />
In the morning, we made our way to the 'live' part of the airport. Again, so eerie - one minute you are the last people on earth, then you turn the corner and it's alive - like someone flipped a switch. So bizarre. After getting through security and a light breakfast, we started the trek towards the gate for Seaborne Airlines. After walking for what seemed like a small eternity, we were met by a kind Seaborne employee who offered us a ride to the gate. <br />
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A short wait later, our flight was called. Finally, we would be on our way to our long awaited adventure. We showed our boarding passes and headed down to the tarmac to get on our flight. While waiting on the tarmac, the airlines staff called out three of our party of five. Dale and I looked at each other, shrugged and proceeded with the rest of the travelers, following the leader to the plane. They loaded our bags, we boarded, strapped ourselves in and waited for our friends. While looking out the window, we heard the flight attendant say something along the lines of 'That's it, close the doors'. Um...where were our friends!? Dale and I looked at each other in disbelief - were they not coming? What's happening? With no one to answer these questions, we sat back and wondered what had become of our traveling companions?<br />
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The short flight to Tortola from San Juan is very picturesque because of the low altitude of the flight - you can see all the small islands along the way. We were able to pick out the Spanish Virgin Islands (Culebra and Vieques) along the way.<br />
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We landed in Tortola, cleared customs and got into our taxi, still not knowing where our friends were. We checked into the Moorings Mariner Hotel. Although it was only 9 am and check in wasn't until 3 pm, we had pre-paid the room so I fully expected to be able to get into our room and have a nap. We had to wait a few minutes while they confirmed the room was ready (to me there was not reason why it shouldn't be because we hadn't slept in it yet!). There was a message from our friends explaining there was some confusion with their boarding passes, but that they would be along in a couple of hours. We got to our room, then went down to the store to get some light snacks and beverages for our friends' arrival.<br />
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<tr><td class="tr-caption" style="text-align: center;">Our transport to Tortola - Saab 340B (seats 34)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">View from our hotel room at the marina - masts in the background</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Snack time! </td></tr>
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After another nap (yes, I'm a napper, don't judge me please), we met for a late lunch at Charlie's restaurant at the Marina. The restaurant overlooks the marina and the sea beyond. We could also see a couple of shopping mall sized cruise ships which were in the harbour. Lunch consisted of a delicious fresh tuna salad and a long awaited Pain Killer.<br />
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<tr><td class="tr-caption" style="text-align: center;">First Pain Killer - a BVI speciality</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Seared Tuna Greek Salad at Charlie's</td></tr>
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For dinner we asked for a recommendation and took a taxi to a local spot called <a href="http://www.bareboatsbvi.com/tortola/the-pub-restaurant.php">The Pub</a> in Road Town. It wasn't as local as I would have liked, but the food was good. I ordered a chicken breast stuffed with cheese and plantain (that was a first, but nice flavour) and a rum punch. We headed back to the hotel and waited for Meghan and Scott to arrive - the last of our group of 7. <br />
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After a long day it was nice to get some (more) sleep and recharge for a full day ahead!<br />
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-89283853530379933362017-03-08T08:14:00.000-05:002017-03-08T08:14:08.767-05:00Travel Companions<div class="separator" style="clear: both; text-align: center;">
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I thought I would share with you some things that I often travel with in my carry-on luggage. I prefer to travel with carry-on luggage only, for many reasons. <br />
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1) Many airlines now charge for all checked bags. <br />
2) Less chances of your bags getting lost or your bags missing the connections. There are very few direct flights from where we live, that will take us to places that we like to go, which means two or more connections. <br />
3) Space limitations. We usually rent cars when we are away and they are usually small with very small trunks. In the past there were times when I felt that I had to practically strap myself to the hood in order to accommodate bags and bodies! <br />
4) We try and rent accommodations that have laundry facilities. Or, I bring a bar of laundry soap and wash by hand. Perhaps a nuisance but less of a nuisance than having no clothes to wash due to lost bags. <br />
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Most of these things were borne out of necessity while we were travelling. Dull knives, dark hallways and queasy tummies. Traveling can be tough and these things make life easier for me.<br />
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<tr><td class="tr-caption" style="text-align: center;">A pill container from the pharmacy works great for storing herbs and spices.. Each section holds about one tablespoon of ingredients. In this one (from the bottom) I have onion powder, garlic powder, oregano, thyme, smoked paprika, Mrs Dash garlic blend and togarashi spices. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Red wine vinegar and rice wine vinegar - one ounce each. Bottles purchased from the pharmacy.</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-R_FyUkouGxo/WLS6uU9gnjI/AAAAAAAABEM/JmZjHSjVvNUGzhVeVAAtI_S2gwsu9TvAQCPcB/s1600/IMG_4606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-R_FyUkouGxo/WLS6uU9gnjI/AAAAAAAABEM/JmZjHSjVvNUGzhVeVAAtI_S2gwsu9TvAQCPcB/s320/IMG_4606.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Night light, knife sharpener and a flashlight</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-l41FgFkdq3g/WLS6uRoPG1I/AAAAAAAABCg/J5W2-JolWmg5v6XiJXrCQ__xecWoyPkjwCPcB/s1600/IMG_4607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-l41FgFkdq3g/WLS6uRoPG1I/AAAAAAAABCg/J5W2-JolWmg5v6XiJXrCQ__xecWoyPkjwCPcB/s320/IMG_4607.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notebook and pen (not susceptible to computer or phone crashes)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-kgy69R_EiDk/WLS6uSl7SYI/AAAAAAAABCg/EkWE9GpI__YolRtNfn2VfriIdKrIypU0gCPcB/s1600/IMG_4608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://3.bp.blogspot.com/-kgy69R_EiDk/WLS6uSl7SYI/AAAAAAAABCg/EkWE9GpI__YolRtNfn2VfriIdKrIypU0gCPcB/s320/IMG_4608.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nothing will ruin your trip like tummy troubles. Ginger for nausea and fiber to keep things moving in the right direction.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-AukpiGBITs0/WLS6uXKH0yI/AAAAAAAABDc/IF8yK9nGx-QneGGZE2OIdTU0Ep1fkdE9wCPcB/s1600/IMG_4609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-AukpiGBITs0/WLS6uXKH0yI/AAAAAAAABDc/IF8yK9nGx-QneGGZE2OIdTU0Ep1fkdE9wCPcB/s320/IMG_4609.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love my Sony Lens. It takes amazing pictures. This lens attaches to my phone, creates its own WiFi network to connect to your phone and saves the picture to your phone. Best part is it doesn't have to be attached to your phone to work.<br />
(Sony Cyber-shot DSC-QX10). </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-HKFERy6c6n8/WLS6uatsuPI/AAAAAAAABCg/1FJ401r9d88CUS2hftnrO8dsCAnOtvW6wCPcB/s1600/IMG_4610.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-HKFERy6c6n8/WLS6uatsuPI/AAAAAAAABCg/1FJ401r9d88CUS2hftnrO8dsCAnOtvW6wCPcB/s320/IMG_4610.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This mini tripod has the standard mount size to fit most cameras. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://1.bp.blogspot.com/-omeC5PHTJdg/WLS6uVOahYI/AAAAAAAABCg/lTMTQ7ndwLEAOKMcnJ2Y6w9yBotZnqwqACPcB/s320/IMG_4611.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bottle bag</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This plug lets you convert one receptacle into two receptacles and two USB receptacles. The receptacles also swivel for convenience.</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rGKpWaUYlM8/WLS6uVTScXI/AAAAAAAABCg/e8iYdjL7vLAXNBdLUmWIqi-NzoTllr3ugCPcB/s1600/IMG_4613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-rGKpWaUYlM8/WLS6uVTScXI/AAAAAAAABCg/e8iYdjL7vLAXNBdLUmWIqi-NzoTllr3ugCPcB/s320/IMG_4613.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two-way radios and spare batteries.</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-cFl6wqvd4QU/WLS6udbwDOI/AAAAAAAABDc/0eFwuMBAiEELGfgB4zWGgelpyKlXHwmtgCPcB/s1600/IMG_4614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-cFl6wqvd4QU/WLS6udbwDOI/AAAAAAAABDc/0eFwuMBAiEELGfgB4zWGgelpyKlXHwmtgCPcB/s320/IMG_4614.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer cozies.</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-bpHK2QZHfpw/WLS6ueRw8_I/AAAAAAAABCg/jqeTUjEMGPEEJoEc2_Xp4zSA4GUEHsA-QCPcB/s1600/IMG_4616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-bpHK2QZHfpw/WLS6ueRw8_I/AAAAAAAABCg/jqeTUjEMGPEEJoEc2_Xp4zSA4GUEHsA-QCPcB/s320/IMG_4616.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freezer bags, lunch-sized bags and rubber bands.</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-4UBRpHXCndw/WLS6uVJwxjI/AAAAAAAABDc/tr0W6tWcmhAUx-D0CVm85Xj1WbIE3cU6QCPcB/s1600/IMG_4618.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-4UBRpHXCndw/WLS6uVJwxjI/AAAAAAAABDc/tr0W6tWcmhAUx-D0CVm85Xj1WbIE3cU6QCPcB/s320/IMG_4618.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Electrical tape (I'm married to an electrician, it's mandatory).</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-3kdFsCf6lsA/WLS6uRYapXI/AAAAAAAABCg/4C0yPUnuzokxq63uCJqanobg6y-y68pogCPcB/s1600/IMG_4619.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-3kdFsCf6lsA/WLS6uRYapXI/AAAAAAAABCg/4C0yPUnuzokxq63uCJqanobg6y-y68pogCPcB/s320/IMG_4619.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A disposable lighter (yes, you can - check out TSA and CATSA websites)</td></tr>
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Happy travels!</div>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com2tag:blogger.com,1999:blog-1449881158375398049.post-48125734676900432222017-01-04T12:12:00.001-05:002017-01-04T12:12:37.456-05:00Reddish Mole (Mole Coloradito)<span id="goog_1979014750"></span><span id="goog_1979014751"></span><br />
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<a href="https://4.bp.blogspot.com/-MXiEyvomij8/WGqokCqGEVI/AAAAAAAAA-s/fODYQ1mj31sDsPXIaOb9AOIRCl8cWBGMQCLcB/s1600/FullSizeRender%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-MXiEyvomij8/WGqokCqGEVI/AAAAAAAAA-s/fODYQ1mj31sDsPXIaOb9AOIRCl8cWBGMQCLcB/s400/FullSizeRender%2B%25281%2529.jpg" width="296" /></a></div>
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Many years ago, I brought back a cookbook from our trip to Mexico. I read through it on the plane and when I returned, I got really excited about cooking up some traditional dishes. I even brought back a large bag of Mexican oregano (that turned some heads at customs...). Skip ahead a few years (has it really been 13 years since our trip??) and I had yet to fully explore everything this cookbook had to offer - including an opportunity to practice my Spanish because all of the recipes were bilingual.<br />
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A few weekends ago, as the sky had the shade of autumn grey that I love, I decided to dust off this cookbook and make something in the slow cooker. After foraging through my cupboards, refrigerator and freezer, I decided on this mole. I didn't want to have to spend too long preparing everything - just wanted to get it in the pot and get back to more important things (Call of Duty).<br />
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We had a very good haul of peppers and produce this year. My husband, (the Pepper Whisperer I've started calling him), worked his magic and we had so many peppers I didn't know what to do with them! Bajan Hot Sauce, Trini Hot Sauce, smoked paprika powder, piri piri sauce, Caribbean chopped seasoning, smoked Anchos, chili flakes and so much more. Near the end I froze them whole and will decide what to do with them later on.<br />
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I pretty much used the ingredients as listed in this recipe, but changed the method to use the slow cooker. We have so much meat in our freezer (thanks to my husband's diligent eye for a deal - which he inherited from his mother) that I needed to start working through it all. I knew there was a pork shoulder (or three) down there - good place to start! (I think a pork tenderloin would render a drier product).<br />
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The recipe calls for 2 lbs, I think the pork shoulder was a bit more, but in the end it doesn't matter if it's a bit more or less - as long as the sauce covers the meat entirely. I also used low-sodium chicken stock versus the chicken stock powder (it's what I had). I didn't bother to brown the meat, I just put everything into the Crock pot and turned it on high and walked away. The smells coming from the kitchen were entirely intoxicating and was the source of much distraction whilst trying to win my xBox campaign. I digress...<br />
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I cut the meat off the bone and kept the bone. I cut it into 2" chunks and put it in the Crock Pot. Next, the mole. <br />
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<tr><td class="tr-caption" style="text-align: center;">Re-hydrate the peppers in boiling water until soft. then chop along with onions, tomato and garlic</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Re-hydrated peppers</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-KdFECXFhwVo/WGwpTgba2DI/AAAAAAAAA_k/KOf039acrjo4zIMJy22mIyPSyqWDaVggACEw/s1600/IMG_4247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-KdFECXFhwVo/WGwpTgba2DI/AAAAAAAAA_k/KOf039acrjo4zIMJy22mIyPSyqWDaVggACEw/s400/IMG_4247.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick blitz in the blender. I added enough stock to make a sauce the consistency of ketchup</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-YFtgM9W7ykE/WGwpM0bTF3I/AAAAAAAAA_g/Obi3KezZTggrG5UFSL-3n0Jwz8TI8SxWgCEw/s1600/IMG_4248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-YFtgM9W7ykE/WGwpM0bTF3I/AAAAAAAAA_g/Obi3KezZTggrG5UFSL-3n0Jwz8TI8SxWgCEw/s400/IMG_4248.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poured sauce over meat and reserved bone - then set it and forget it for 6 hours on high</td></tr>
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I decided the only thing that would make this dish better, would be some corn tortillas. I sent my husband out to get some. You need to know that I live in a small town, so you know where I'm going with this when I say that after many phone calls of 'They don't have any corn tortillas, can you use flour? No!' - from many different locations, I decided to make them myself. Next challenge was finding Masa Harina (the flour used to make corn tortillas). Eventually he located some. This flour, unlike corn meal, is treated with lime (essentially calcium) and produces a nice and somewhat pliable dough. Do not try this with corn meal, trust me on that. <br />
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I normally have a tortilla press but there was an incident a while back...no one was hurt, except the press (ahem). Hand rolling does not get the same uniform texture I was hoping for, but the taste was still there - slightly charred and warm. I think I need more practice is all. Nothing can compare to the taste of a fresh and warm corn tortilla.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LTwvZ-CqTcA/WGwpMhE3tLI/AAAAAAAAA_0/WBHLaI-z4KcGSEbKMnffd0IKrNYt-7fNwCEw/s1600/IMG_4254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-LTwvZ-CqTcA/WGwpMhE3tLI/AAAAAAAAA_0/WBHLaI-z4KcGSEbKMnffd0IKrNYt-7fNwCEw/s400/IMG_4254.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just follow the directions on the package - be sure to use warm water, it absorbs better.</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-b4M3Qfigxas/WGwsE_RcaFI/AAAAAAAAA_8/lebHWJZ132MD73m08h_70T-r2wYOlpgVACLcB/s1600/Tortilla%2BRaw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-b4M3Qfigxas/WGwsE_RcaFI/AAAAAAAAA_8/lebHWJZ132MD73m08h_70T-r2wYOlpgVACLcB/s400/Tortilla%2BRaw.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golf-ball sized dough, rolled between two layers of wax paper.</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-K62Vc_s_muQ/WGwsIJV-aUI/AAAAAAAABAI/P7K1J2MlpUM97uaJUchio3Bg_659knbPQCLcB/s1600/Tortilla%2Bcooked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-K62Vc_s_muQ/WGwsIJV-aUI/AAAAAAAABAI/P7K1J2MlpUM97uaJUchio3Bg_659knbPQCLcB/s400/Tortilla%2Bcooked.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled in a hot, dry non-stick pan (no oil) This one wasn't round, but it was an early one, still tasty though!</td></tr>
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They were kept warm in my handy tortilla warmer until the rest of the meal was ready. To me, they are not good right away (if I had some more practice maybe), they develop a nice soft texture after sitting and steaming together for a while and don't break apart when folded for inserting into mouth.<br />
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After six hours, the meat was almost falling apart. I did check it at 4 hours, then at 5 hours, but it didn't quite 'give' when prodded with a fork, so I left it alone to do its job.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ntpyq9N2tDY/WGwsHL46hxI/AAAAAAAABAM/9RcbW0BAO4w7n_0423_odb3myTcLKR_7QCEw/s1600/Shredding.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-ntpyq9N2tDY/WGwsHL46hxI/AAAAAAAABAM/9RcbW0BAO4w7n_0423_odb3myTcLKR_7QCEw/s400/Shredding.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the most appetizing shot, upon reflection, however, you get the idea of how tender the meat was</td></tr>
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I partially shredded the meat and added some of the cooking sauce to it. Next I thought I would make some pico to go with the mole. <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-htMugQmmabY/WGwn7jR665I/AAAAAAAAA_0/sPW5WEaALOEajeu_4CTiW9gDkQ_eoITIACEw/s1600/FullSizeRender%25285%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-htMugQmmabY/WGwn7jR665I/AAAAAAAAA_0/sPW5WEaALOEajeu_4CTiW9gDkQ_eoITIACEw/s400/FullSizeRender%25285%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1/2 c of grape tomatoes, 1/4 c chopped onion, 1 tb cilantro, 1 tb lime, salt and pepper to taste</td></tr>
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<a href="https://2.bp.blogspot.com/-hAOsMxorBH8/WGwn-So6YTI/AAAAAAAAA_0/CCPM8EebZ1QlTdWTjR75zQk3GbpNCdLqQCEw/s1600/FullSizeRender_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-hAOsMxorBH8/WGwn-So6YTI/AAAAAAAAA_0/CCPM8EebZ1QlTdWTjR75zQk3GbpNCdLqQCEw/s400/FullSizeRender_1.jpg" width="300" /></a></div>
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Time for the assembly. Warm tortilla, mole, extra sauce, pico de gallo, fresh cilantro, slivered red onion and a squeeze of lime to taste.<br />
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<a href="https://2.bp.blogspot.com/--gmzFOje60Q/WGwpaqyvt7I/AAAAAAAAA_0/xxsghZ7zFd4GKfVxrb8OjOlqb5hoz8u7wCEw/s1600/IMG_4311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/--gmzFOje60Q/WGwpaqyvt7I/AAAAAAAAA_0/xxsghZ7zFd4GKfVxrb8OjOlqb5hoz8u7wCEw/s400/IMG_4311.JPG" width="300" /></a></div>
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These were so yummy that I made them again the next week! I couldn't throw out that precious sauce or see it relegated to the freezer, so I re-used it (thinned with a bit of water) and enjoyed them again with some fresh coleslaw and more pico.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-52ePJuRDtFs/WGwsFGM-W0I/AAAAAAAABAU/v5u1oDjCBqQBcF0HjFHeYB57cW8v8YMugCEw/s1600/Finished.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-52ePJuRDtFs/WGwsFGM-W0I/AAAAAAAABAU/v5u1oDjCBqQBcF0HjFHeYB57cW8v8YMugCEw/s400/Finished.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buen Provecho!</td></tr>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-52645344224842128882016-02-21T15:05:00.001-05:002016-02-21T15:05:46.266-05:00Flying Home with Flying Fish<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-zxo0rLnkUhs/VsjjLWMl6zI/AAAAAAAAA54/XSsT_X3d3Rg/s1600/IMG_3114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-zxo0rLnkUhs/VsjjLWMl6zI/AAAAAAAAA54/XSsT_X3d3Rg/s400/IMG_3114.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swordfish - trimmed and ready to be frozen</td></tr>
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We always try to bring home fish when we come back from Barbados. I thought I would share with you our process in getting fish home.<br />
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We like to visit the Bridgetown fish market because they tend to have more variety. (However, I will say that the fishmongers in Oistins do a better job of cleaning and filleting the fish). We checked out a few stalls to see what was on offer. When you are there, ask if the fish is fresh - give it a once over. Are the eyes clear? Does the fish look intact? Are the gills bright pink? If you can't see the whole fish, ask if it's been frozen.<br />
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This time we decided on the following: shark, marlin, swordfish, flying fish, a whole kingfish and a whole Mahi-Mahi.<br />
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I asked for the whole fishes to be cleaned and filleted only. I prefer to portion them myself before freezing. I asked for two pounds each of the others and one package of flying fish.<br />
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We used to have access to a Food Saver, however, it died a slow death and had to be put down. We discovered the Ziploc freezer bags which come with a pump to remove the air. You can buy these at Massey grocery stores. These bags work great and we have had frozen fish in them in the freezer for up to one year without any loss of seal. I've not yet been able to find them here in Ontario.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JBQmazDtVXk/VsjjJn9n_cI/AAAAAAAAA6g/Y2NT6-p-xuo/s1600/IMG_3111.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-JBQmazDtVXk/VsjjJn9n_cI/AAAAAAAAA6g/Y2NT6-p-xuo/s400/IMG_3111.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ziploc Vacuum bags with Pump.</td></tr>
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I portion off the fish (for two servings at a time) and put them into the freezer bags, suck out the air (the instructions are on the bags), then it's ready for the freezer. Don't forget to label each type of fish - trust me when I say that you will not remember which piece is which after three months in the freezer - they all start to look the same. I also label some bags as 'trim' to be used in a stew later.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JKtFnPv4kLg/VsjjOKIBKDI/AAAAAAAAA6g/ne5u5rPSyCg/s1600/IMG_3116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-JKtFnPv4kLg/VsjjOKIBKDI/AAAAAAAAA6g/ne5u5rPSyCg/s400/IMG_3116.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One boned side of Kingfish.</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Ueo1Wd3bZnU/VsjjPoH30XI/AAAAAAAAA6g/NuaJjWBNL8s/s1600/IMG_3117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-Ueo1Wd3bZnU/VsjjPoH30XI/AAAAAAAAA6g/NuaJjWBNL8s/s400/IMG_3117.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kingfish portioned</td></tr>
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It takes about two days to freeze the fish solid, so give yourself enough time. The day of departure, we put the fish into a thermal bag, then nestle the bag amongst clothing (sometimes wrapped in a towel) for the journey home. <br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-0B8NXl1bfWA/VsjjI_IMwaI/AAAAAAAAA6g/qq9IaZEAbVs/s1600/IMG_3112.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://3.bp.blogspot.com/-0B8NXl1bfWA/VsjjI_IMwaI/AAAAAAAAA6g/qq9IaZEAbVs/s400/IMG_3112.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before sealing</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-DvlbctPoIP4/VsjjJXV2VGI/AAAAAAAAA6g/RqS9iyJpPYQ/s1600/IMG_3113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-DvlbctPoIP4/VsjjJXV2VGI/AAAAAAAAA6g/RqS9iyJpPYQ/s400/IMG_3113.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After sealing. Air is removed by placing the pump on the 'circle' and pumping it out.</td></tr>
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It takes about two days for the fish to freeze solid. About thirty minutes before we're ready to leave, I pack the fish into a cooler bag we bring from home, then pack it in our suitcase.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-5OtrVvHORDE/Vsjjd_j_vuI/AAAAAAAAA6k/-h6KE9ReO08/s1600/IMG_3120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-5OtrVvHORDE/Vsjjd_j_vuI/AAAAAAAAA6k/-h6KE9ReO08/s400/IMG_3120.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly sealed packaged ready for freezing.</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-zN_qxBc4cIU/VsjjjW1TjSI/AAAAAAAAA6k/bqIFgqs94a0/s1600/IMG_3125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-zN_qxBc4cIU/VsjjjW1TjSI/AAAAAAAAA6k/bqIFgqs94a0/s400/IMG_3125.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two days later frozen and packed in the cooler bag</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-BJ-LoOT53nc/Vsjj0AOa-FI/AAAAAAAAA6k/jvE3a1wMlxM/s1600/IMG_3128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-BJ-LoOT53nc/Vsjj0AOa-FI/AAAAAAAAA6k/jvE3a1wMlxM/s400/IMG_3128.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the suitcase</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-qdPm2bNm8qM/Vsjj0tqcR9I/AAAAAAAAA6k/aLfCcV2x9ig/s1600/IMG_3129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-qdPm2bNm8qM/Vsjj0tqcR9I/AAAAAAAAA6k/aLfCcV2x9ig/s400/IMG_3129.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be zipped up and put in the car. Layer some laundry on top for more insulation</td></tr>
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On the plane, when filling out your Canada Customs declaration form, be sure to declare your fish. You are allowed to bring fish back, but you have to declare it. There is a section to declare meat, fish, seafood, eggs, cheese etc. When it was our turn to speak to the Customs Officer, he asked what I had, I said frozen fish fillets and then we were on our way. No secondary inspection required this time. <br />
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14 hours later (still frozen) and the fish has arrived safely to its new home - our freezer in the basement. <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rEM46IOSTcE/Vsjjxn7mXTI/AAAAAAAAA6k/SJd3kE3pZjA/s1600/IMG_3142.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-rEM46IOSTcE/Vsjjxn7mXTI/AAAAAAAAA6k/SJd3kE3pZjA/s400/IMG_3142.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3:00 am and in our freezer at home</td></tr>
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The shark, mahi-mahi, marlin, swordfish and kingfish were $7/lb BBD (~$3.50 USD). The flying fish were a little steeper this time at $25 BBD per pack - usually $15 per pack. This batch of fish cost us about $112 BBD for 16 pounds of fish plus $25 BBD per package of 10 flying fish fillets for a total of $137 BBD (~$ 70 US). This would cost me considerably more at home and I find it difficult to find kingfish where I live. So, for us, it is definitely worth the process. <br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ynbpft_hwXs/VsnrjoftMWI/AAAAAAAAA7E/8HgT0y3Q_eg/s1600/IMG_3095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-Ynbpft_hwXs/VsnrjoftMWI/AAAAAAAAA7E/8HgT0y3Q_eg/s640/IMG_3095.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small fishing boat with fish cleaning facilities in the background - Martin's Bay, St. John</td></tr>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-85726341756447699622015-05-31T22:03:00.001-04:002015-05-31T22:03:48.976-04:00Oistins Fish Fry at Home<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sxJuzbcDkUk/VWOO-jby4OI/AAAAAAAAA3g/wBCZJvnJW9s/s1600/IMG_2501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-sxJuzbcDkUk/VWOO-jby4OI/AAAAAAAAA3g/wBCZJvnJW9s/s640/IMG_2501.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled dolphin (mahi mahi), pigeon peas, rice and gravy, salad, Delish and rum punch</td></tr>
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I can never get enough of the fish fries in Barbados. From Oistins, Christchurch to Half Moon Fort in St. Lucy to Martin's Bay in St. John. Love it. Sadly, when we return from holidays in Barbados we always crave a repeat as soon as possible. <br />
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Last weekend seemed like the perfect afternoon for a repeat of our favourite evenings there. I even surrendered a lazy afternoon on the couch to clean the gazebo for us to enjoy our dinner in. <br />
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You'll need some mahi mahi which is easily available (frozen) at a reasonable price (about $10). I recently discovered these individually frozen ones at Loblaws and Independent's and they have become a staple in the freezer. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-q2oT-kKSOPs/VWOOidUiZxI/AAAAAAAAA3E/npeaU0cbRW0/s1600/IMG_2497.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-q2oT-kKSOPs/VWOOidUiZxI/AAAAAAAAA3E/npeaU0cbRW0/s320/IMG_2497.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The weight of each piece is pretty equal, despite my poor picture.</td></tr>
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For the grilled fish (serves 2)</div>
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2 pieces of mahi mahi (dolphin)</div>
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1 teaspoon of salt</div>
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1 teaspoon of vegetable oil</div>
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1 tablespoon of Chopped Seasoning (see below)</div>
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Fresh ground black pepper to taste</div>
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Thaw the fish, pat it dry with a paper towel and coat with a teaspoon of oil (this helps the seasoning to penetrate and stick better to the fish). Season with the salt and pepper and the chopped seasoning. Marinate covered in the refrigerator for at least a couple of hours (overnight would be best).<br />
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Prepare your BBQ grill (oil the grill before lighting - safety first!) and grill the fish for about 2-3 minutes per side or until golden and you can see it flaking. Serve with your choice of accompaniments and enjoy. I even made a couple of rum punches to make it a true fish fry experience (recipe below).<br />
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Bajan Chopped Seasoning<br />
1 bunch of green onions<br />
1 bunch of chives<br />
1 bunch of parsley<br />
1 white onion<br />
1/2 bunch of fresh thyme or 2 tb broad leaf thyme<br />
3 springs of sweet marjoram<br />
5 cloves of garlic<br />
1 Scotch Bonnet Pepper - seeds removed<br />
1 tablespoon of salt<br />
2 teaspoons of pepper<br />
1 tablespoon of white vinegar or lime juice<br />
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Chop the ingredients by hand or in a food processor. Do not puree! You want to see the pieces of seasoning. Add the salt, pepper and vinegar or lime juice and store in a glass jar in the refrigerator. Use it on poultry, pork and seafood. Stir it into your sauces and stews. Add some Bajan to the dish.<br />
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Rice and peas (serves 4 generously)</div>
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1 c of parboiled white rice</div>
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1 can of pigeon peas</div>
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2 cups of chicken stock or water</div>
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1 teaspoon of dried thyme</div>
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2 teaspoons of salt</div>
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1 teaspoon of ground black pepper</div>
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1/2 teaspoon of garlic powder</div>
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1/2 teaspoon of onion powder</div>
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1 tablespoon of vegetable oil</div>
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2 bay leaves</div>
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Heat the oil in a medium sized pot until it shimmer, add the rice, thyme, black pepper, salt, garlic powder, onion powder and stir to coat. Saute the dry mixture for a couple of minutes, then bring the heat to high and add the liquid and the bay leaves. Bring to a rolling boil, put the lid on the pot and turn the heat down to minimum and cook for 20 minutes at a very low simmer. Check at the 20 minute mark to ensure all the water has evaporated. If not, close the lid and let it cook another couple of minutes. When it's finished, turn off the heat, leave the lid on the pot and leave the pot to rest off of the burner to steam for a few minutes.</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Q4jdhwxbqZw/VWOOnjBiiOI/AAAAAAAAA3M/QtqaADaMogQ/s1600/IMG_2499.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Q4jdhwxbqZw/VWOOnjBiiOI/AAAAAAAAA3M/QtqaADaMogQ/s320/IMG_2499.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For rice and peas - 1 cup of rice to one can of pigeon peas</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Broad Leaf Thyme - nurtured in my kitchen for 15 years</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">'Delish' on every dish!</td></tr>
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Rum Punch - 1 serving<br />
1 part sour - 1/2 ounce of lime juice<br />
2 parts sweet - 1 ounce of simple syrup<br />
3 parts strong - 1-1/2 ounces of Mount Gay Rum<br />
4 parts weak - 2 ounces of water<br />
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Garnish with a bit of Grenadine syrup, a few dashes of Angostura Bitters and a few grindings of fresh nutmeg.<br />
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Cheers!MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-71819294751072849122015-05-19T21:34:00.000-04:002016-03-03T17:56:42.777-05:00Coriander and Fennel Baked Salmon<br />
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<tr><td class="tr-caption" style="text-align: center;">Hidden Freezer Treasure</td></tr>
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My freezer, while being useful, is a place where a food hoarder like myself (but it was on sale!) can stow away many treats for a rainy day. I went downstairs the other day to find a small pool of water on the ground in front of the freezer. Slight wave a panic and nausea as I imagined my treasures thawing and dying a slow painful death. This cannot be. We quickly sprung into action. My husband went to buy bags of ice and I did some triage of the freezer contents. Several garbage bags later (no judgements please), we had whittled down the contents of the freezer to three coolers packed with ice. During the adventure I found a side of salmon that was the result of our fishing trip to BC a couple of years ago. I decided to make it for supper today after a great camping weekend - some clean eating after a weekend of mild debauchery.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pin boned and trimmed</td></tr>
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The preparation for this dish is simple. <br />
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Coriander and Fennel Salmon - serves 6<br />
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1 side of pacific salmon, skin on (see note below)<br />
1 tb olive oil<br />
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Coriander & Fennel Rub:<br />
1 tb coriander seed<br />
1 tb fennel seed<br />
1 tb coarse salt<br />
1/2 tsp garlic powder<br />
1 tsp grated lemon zest<br />
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<tr><td class="tr-caption" style="text-align: center;">Fennel and coriander seeds</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Liberally season the fish - select how coarse you want the mixture</td></tr>
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Directions:<br />
To prepare the salmon, I removed it from the shrink wrap, then removed the pin bones, trimmed some of the belly fat off (chef's treat for later), rinsed it off (to remove any errant scales) and patted it dry with a clean kitchen towel.<br />
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Next, in a mortar and pestle (or electric spice grinder), grind all the rub ingredients together to a coarse texture and set aside. Rub the olive oil onto the salmon then sprinkle all the rub onto the fish and lightly press to make sure it adheres to the surface of the fish. Let it marinate in the refrigerator for at least an hour. Then, take it out of the fridge at least 30 minutes before cooking (but up to one hour) to let it come closer to room temperature - this helps to ensure more even cooking.<br />
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Preheat the oven to 425F and cook the fish for about 4 minutes per inch. You can use a thermometer to check - the temperature should be about 145F. This side of salmon took 8 minutes.<br />
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Note: Yes, you can use Atlantic salmon, and it can be skinless. I decided to leave the skin on as it provides a little extra moisture during cooking. <br />
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<tr><td class="tr-caption" style="text-align: center;">Served over spaghettini sautéed with spinach, tomato, onion, garlic and anchovies.</td></tr>
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The salmon was cooked as I like it - moist and delicious. Each bite provided a little pop of fennel or coriander, delectable notes of lemon and liquorice. I don't like the taste of liquorice, but it works so well with the salmon and the coriander. A keeper. As an aside, the salmon showed no signs of degradation. It was as fresh as the day we caught it.<br />
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P.S.: Everything that was packed in ice survived (for three days) and so did our freezer. We've just given it some room to breath. Now, to resist a good sale...<br />
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MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-17519947406755263382014-09-21T15:49:00.001-04:002014-09-21T15:49:25.982-04:00Making Paprika<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Banana peppers at various stages of ripeness. The runty one was picked to save it from the frost.</td></tr>
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Don't you love it when someone has a great idea - that really means work for you? I actually didn't mind...this time. My husband has become somewhat of a green thumb when it comes to pepper plants. This year he grew Serrano, jalapeño, sweet green peppers, Trinidadian seasoning peppers and banana peppers. The idea was for us (me) to make paprika. Why not? Most of the hard work is preparing the peppers for dehydrating. I accepted the challenge.<br />
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My husband left the banana peppers on the vine until they were red and these are what we used for the paprika. I used a total of seven peppers in all.<br />
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First step, wash the peppers and dry with a towel. Split the peppers in half and remove the ribs and seeds. <br />
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Next, I rigged up an indoor smoker (a pot with a colander inside so the smoke could envelope the peppers) and smoked the peppers for about an hour. I recently acquired a Smoking Gun and it came in very handy.<br />
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After the peppers were smoked, I put them into a 200F oven for 12 hours (I am getting a dehydrator for the next time). The peppers went from a bright red to a deep blood red colour. Beautiful.<br />
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I put them in the Vitamix and after a few seconds in the blender we observed a paprika tornado inside. Experiment = success.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ground to a fine powder. The resulting powder was a deep reddish brown and delicious.</td></tr>
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The yield on this was about two tablespoons of paprika with a slightly smoky scent and intense pepper flavour. I Will definitely make more next season. Now I need to do some research on the perfect recipe to showcase the paprika. Good call Dale :-)<br />
<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-53808618613118888022014-04-25T16:58:00.001-04:002014-04-25T16:58:12.948-04:00Maui - The ReturnAfter a long haul (YOW->YWG->YYC->OGG), we arrived a little weary, but generally in good spirits. Thanks to Air Canada's (points redemption ticket) routing, we were able to spend some time visiting with my brother in Calgary. We made a pit stop for some delicious roti and curry goat at his favourite local spot, then back to the airport for the last leg. <br />
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<tr><td class="tr-caption" style="text-align: center;">The Canadian Rockies from the plane</td></tr>
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I was able to capture a couple of really stellar shots of the Rockies as we flew over. It was pure luck really. I had the blinds closed (glare was interfering with me catching up on Scandal on my tablet), and just decided to open them to see where we were. The sight that lay below us was truly amazing. I quickly grabbed my phone (yes, you can still take pictures when your phone is in airplane mode) and snapped a couple of quick pics.<br />
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The seven hour flight from Calgary to Maui went pretty fast. I was able to get about three hours sleep, which helped with the groggy factor - seeing that we had about a 45 minute drive ahead of us, to our hotel. This time we are staying at the Westin Ka'anapali just north of Lahaina. Studio villa with kitchenette and laundry facilities (which enabled us to fly with only carry on luggage). <br />
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Our first day was a full one. We stayed up late (6 hr time difference between Maui and Ottawa) to enable us acclimating to the time change more quickly. We got up at 6:30 and went for a walk along the beach. There is a beautiful boardwalk which follows along the beach. We made it as far as the <a href="http://www.castawaycafe.com/">Castaway Cafe</a>, for a delicious breakfast. I enjoyed the Huevos Rancheros with a generous serving of pinto beans delightfully peppered with crumbled chorizo sausage. (Bonus - saw a whale breaching in the distance during breakfast)<br />
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Later that morning, we decided to check out Napili Bay - just north of where we are staying. An acquaintance on Twitter suggested we go to The Sea House. After a couple of turns, we found it and walked over to investigate. We took a server's advice and decided to return for Happy Hour later that afternoon. The eats that were on offer for Happy Hour did not disappoint. (I will include those details in a separate post).<br />
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We went the Fish Market afterwards to get something to prepare for dinner. Once again the fish on offer were so beautiful. And once again, I was tempted to snatch something right out of the case for a nibble. We decided on the Opah (Moonfish) this time. I also bought some garlic infused oil to grill it with. A quick trip to the Times Supermarket completed our afternoon errands.<br />
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The sun put on a spectacular display at closing time. A truly remarkable sunset on this day. I almost missed it, as I was feeling lazy and didn't feel like leaving the couch. However, the call of the conch shell roused me from my lethargy and I was rewarded with quite a show (close to sunset at this hotel, the conch shell is sounded and tiki torches around the property are lit by handsome young men in Polynesian garb).<br />
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Our grilled opah was accompanied with a sauté of snow peas, Maui onion and oyster mushrooms. The texture of the opah was very good. We enjoyed the fish grilled medium (thanks to the use of several community gas grills on the property) which was seasoned with the garlic infused oil, salt and pepper. I also grilled a couple pieces of garlic oil brushed ciabatta bread as well.<br />
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<tr><td class="tr-caption" style="text-align: center;">Enjoying Mai Tai's at the Sea House Bar - great view</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Napili Bay</td></tr>
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Day 1 - A+<br />
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Maui, Hawaii, USA20.7983626 -156.3319252999999720.3233751 -156.97737229999996 21.273350100000002 -155.68647829999998tag:blogger.com,1999:blog-1449881158375398049.post-79738754689438212322014-04-11T11:11:00.001-04:002014-04-25T16:59:41.670-04:00Double D's Bar-B-Q Truck - Stittsville, ON<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZMJNyeJPo9s/U0gCFxLZUiI/AAAAAAAAAxk/zqO_QvDWKGA/s1600/Logo.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ZMJNyeJPo9s/U0gCFxLZUiI/AAAAAAAAAxk/zqO_QvDWKGA/s1600/Logo.jpeg" height="281" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1016 Carp Road, Stittsville, ON <a href="mailto:squeal@DoubleDsBarBQ.com">squeal@DoubleDsBarBQ.com</a></td></tr>
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I answered the call of the smoke which lured me. While driving through Stittsville on our way to our favourite Italian for lunch, wafts of hickory smoke caught my attention. I glanced out the window and saw the 'Open' sign. Yes. Time for hubby to try the Double D's truck. We found an ATM, turned around and parked. The smell of the smoking meat was intoxicating (I really need to get back to Memphis sometime).<br />
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We placed our orders and patiently waited for the goodness to appear in the window. We enjoyed a nice chat with Dean (owner) while we waited. I ordered the brisket, pit beans and s'mac and cheese and Dale ordered the pulled pork sandwich and beans (in hindsight I should have had him order some s'mac and cheese which I could <strike>scarf down</strike> eat later.) We drove to a nearby parking lot and let the feasting begin. We were not disappointed. The brisket was meltingly tender and delicious. Perfect blend of seasonings, not drowned in sauce - just the good stuff. Nice bark on the outside, smoke ring of truth and flavour, flavour, flavour. (My mouth is watering as I type this actually). The s'mac and cheese was also quite delectable (how can four different kinds of cheese be wrong?). The beans were also just divine. Good texture, nice addition of the pulled pork and other aromatics. I love beans and these did not disappoint.<br />
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This truck has been open since last September and my friend LB and I stopped by there soon after they opened (a few weeks after that she brought me some beans and mac as a hostess gift - awesome!). I had not been back since and now wonder why I waited so long? Summer is coming (finally!) and Ottawa can shed it's heavy coat and start enjoying some good, authentic, Southern-style BBQ.<br />
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You can find Double D's menu on <a href="https://www.facebook.com/DoubleDsBarBQ/info">Facebook </a> and follow them on Twitter for updates on when they are open. Thanks for keeping it real guys!<br />
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<a href="http://www.urbanspoon.com/r/250/1781715/restaurant/Kanata/Double-Ds-Bar-B-Q-Ottawa"><img alt="Double D's Bar-B-Q on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1781715/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com4tag:blogger.com,1999:blog-1449881158375398049.post-80652300086164363902014-01-20T11:17:00.003-05:002014-01-20T11:40:22.524-05:00Tomato Lentil Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YDtiOqAZ19Q/Ut1K_rG71OI/AAAAAAAAAvw/ADD5meK3dMA/s1600/TomatoLentilSoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-YDtiOqAZ19Q/Ut1K_rG71OI/AAAAAAAAAvw/ADD5meK3dMA/s1600/TomatoLentilSoup.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Lentil Soup</td></tr>
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It's January, which means it's usually time when I officially get back on track after the holiday season (which starts usually December 1st and involves a month of various fetes, food and fun. Time to pay the piper.<br />
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I am trying to create some recipes that are under 250 calories for the days of the week we are doing a light fast (600 calories for the day). I have based the calorie counts on details on the packages of items themselves, and when that is not possible, I have an app that counts calories. (I use <a href="http://www.loseit.com/">LoseIt</a>)<br />
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Here is a soup I made yesterday, for lunch this week. I punched up the flavour by using fresh ground whole spices and used beef broth instead of chicken. If you're not adding fat to the recipe, you need to compensate somehow or it is going to be bland. And let's face it, I am already on calorie restriction, and am prone to get <a href="http://www.urbandictionary.com/define.php?term=hangry">hangry</a>, so why would I want to torture myself with bland food? This recipe will make 24 oz of soup. I divided this recipe into three 8oz portions. <br />
<br />
Calories per 8oz serving 150 calories<br />
Yield 24 oz of soup (450 calories for entire recipe)<br />
<br />
1 large tomato, chopped (about 1 cup)<br />
1/4 cup red onion, chopped <br />
1/2 c red lentils<br />
1 tsp ground fennel seeds<br />
1 tsp ground cumin seeds<br />
1 tsp salt<br />
1 tsp ground black pepper<br />
3 cups of beef broth<br />
Vegetable cooking spray (2 second spray)<br />
<br />
Method:<br />
-Heat a medium sized pot over medium high heat.<br />
-When pot is hot, spray with vegetable cooking spray.<br />
-Saute the onions for about 1 minute.<br />
-Add tomatoes, fennel and cumin then lower heat to medium and cook them for 15 minutes, occasionally stirring (note 1) <br />
-Stir in lentils then add the broth (you can substitute vegetable or chicken stock or water then adjust the calories accordingly).<br />
-Bring to a boil, then reduce to a simmer and simmer for 30 minutes with the lid on (note 2)<br />
-Add salt and pepper and adjust seasonings<br />
<br />
Note 1: cooking the tomatoes this long will develop flavour, don't rush it. If you find it sticking, add a splash of water.<br />
Note 2: lid on so as not to evaporate too much of the liquid. If your simmer is faster than mine was, add a bit of water to get the consistency you want.<br />
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Bon appetit!MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-39712036116189987812013-12-11T11:42:00.000-05:002013-12-11T11:42:08.359-05:00Nana's Rullupylsa - Update 2013<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VoofK3ga79s/UqiOaGqswII/AAAAAAAAAus/yCsIpBVkO-w/s1600/DSC_2273.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-VoofK3ga79s/UqiOaGqswII/AAAAAAAAAus/yCsIpBVkO-w/s400/DSC_2273.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb belly ready for butchering</td></tr>
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<div style="text-align: center;">
(Updated from the original post <a href="http://www.mymacaronipie.ca/2012/12/nanas-rullupylsa.html">Nana's Rullupylsa</a>) </div>
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We decided to go a little more traditional this year with the Rullupylsa. I was able to source some fresh lamb flank (belly) from a butcher here in Ottawa. I felt confident enough in my butchering skills to attempt the task myself - plus, I get to have the bones for some stock making on a chilly day. They were relatively easy to butcher - the four bellies with the ribs attached took me about 40 minutes - I'm sure it would have been quicker with a more skilled hand, but I think I did an adequate job. Chef J. Leblanc (my instructor) would have been impressed.<br />
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We also experimented by deviating from our usual beef flank steak to a beef <a href="http://en.wikipedia.org/wiki/Flap_steak">flap steak</a>. It is a more tender cut, just above the flank, with more visible marbling and connective tissue. From there we pretty much followed the recipe that my friend's Nana passed down to her, with a few tweaks. Below is the original recipe with changes noted.<br />
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The rullupylsa produced this year was delicious. The beef flap steak yielded a more tender sausage. The lamb belly, having more fat than the beef flank, yielded a sausage that was tender, succulent and exquisite. It was soft and the fatty layers really absorbed the spices (we added more this year). We also tweaked the brine to a more typical 2:1 ratio of salt to sugar. In a nutshell? Absolutely will make it with lamb again.<br />
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<tr><td class="tr-caption" style="text-align: center;">After brining, rinsed, covered with cold water and ready to boil</td></tr>
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The Recipe:<br />
<strike>3 pounds beef flank steak</strike> 4 lamb belly (about 10 lbs with ribs attached)<br />
2 tablespoons table salt<br />
1/4 teaspoon saltpetre<br />
1 teaspoon allspice<br />
<strike>1/2 teaspoon ground black pepper</strike> 1 teaspoon ground black pepper<br />
<strike>1/2 teaspoon ground cloves</strike> 1 teaspoon ground cloves<br />
1 large or 2 small onions<br />
- Grate onion fine and sprinkle on meat<br />
- Add rest of ingredients<br />
- Roll and tie as tight as possible<br />
- Place meat in the brine and place in a cold place<br />
- <strike>After 1 week, boil meat in fresh water for about 2 hours, until meat is tender</strike> <br />
- After 7 - 10 days, remove meat from the brine, rinse with cold water, then place in a large oven proof roasting pan/pot, cover with cold water and bring to a boil on the stove.<br />
- Once boiling, place in a preheated 325F oven and simmer gently for 2 hours.<br />
- <strike>Press meat as heavy as possible</strike><br />
- Cool the meat and place into box used for pressing, or pressed between two cutting boards with sufficient weight on top. If using this method, wrap the meat in plastic wrap so it doesn't dry out. <br />
<br />
- Instead of using clamps on the box this year, we put two 25 lbs
weights on the box and put the box in a cooler in the garage. After 2
days, we removed it from the brine, unwrapped it and it was ready for
samples. I feel the texture was better and the sausage not as dry, from not being pressed as tight or as long as last time.<br />
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<b>Brine</b>:<br />
2 quarts water<br />
1 scant cup coarse salt<br />
<strike>1/4 cup brown sugar</strike> 1 cup of brown sugar<br />
1-1/2 teaspoons saltpetre<br />
- Boil gently for 20 minutes<br />
- Allow to cool completely before placing meat in brine<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JfKF7gSdebw/UqiOwIOEO0I/AAAAAAAAAvU/b8D6QPR03e8/s1600/FlapRoly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-JfKF7gSdebw/UqiOwIOEO0I/AAAAAAAAAvU/b8D6QPR03e8/s400/FlapRoly.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Rullupylsa</td></tr>
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You could feel the unctuousness of the lamb meat when you bit into it - it
went very well with some dark rye bread (traditional is molasses bread)
and butter. A couple of gherkins aided in cutting through the fat and enhanced the overall experience. The rest of the rullupylsa has been carefully squirrelled away in our freezer for Christmas entertaining.<br />
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0tag:blogger.com,1999:blog-1449881158375398049.post-78673388775377872152013-11-04T14:08:00.004-05:002013-11-04T14:08:53.065-05:00BC - The Final Chapter<div class="separator" style="clear: both; text-align: center;">
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After 16 hours on the road in BC (with an overnight stop in Prince George), we arrived in Prince Rupert. It was unbelievably and unseasonably warm - about 28C. Not quite what I was expecting...ahem, but sometimes you gotta roll with it. We arrived at the home of our gracious hosts, had a couple of cocktails, dinner, then bed as there was going to be a long day following.<br />
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After a restful night sleep, we were up bright and early - fishing waits for no one! We drove down to the docks and boarded our ride out to our adventure. The bay here is a very large body of water - very. It took us over an hour just to get out of it to get to The Spot - where our Captain, John, liked to fish.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OLcLzfOqTrw/Une9aQv-oTI/AAAAAAAAAtw/zrBHB5tktJs/s1600/IMG_0693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OLcLzfOqTrw/Une9aQv-oTI/AAAAAAAAAtw/zrBHB5tktJs/s400/IMG_0693.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prince Rupert Harbour</td></tr>
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We were here to fish for salmon - three types in these waters: Chinook/Spring/King salmon, Coho salmon and Sockeye. We were most likely to catch Chinook or Coho on this trip (June). Sally (navigator/co-captain) had our licenses ready to record our catches. <br />
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At 6am the water was very still and the views were truly spectacular. I had dressed in layers, not quite knowing what to expect while I was out as sea. One must remember that it is called fishing, not catching - so the wait was on. Our first bite (about 4 hours later) got things going. However, according to Captain John, it was too small to keep. It should be noted that John's wife Sally admonished us for throwing back our first catch - 'You always keep the first one!' In hindsight, she may have been right. <br />
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I am going to be honest. Fishing is boring. Don't get me wrong, I had a great time on the water enjoying the scenery, the sea air, the conversation and camaraderie of my companions. It is fun - just don't go out there expecting 'Wicked Tuna' and a 600 lb catch. The fish we eventually caught were between 5 - 6 lbs. My husband caught the only halibut in the group. At the end of the first day, we caught lots of Rock fish - most of which we threw back. A couple of small ones were saved for feeding the Bald Eagles - which was actually pretty cool. Our captain would spot the eagle, bang on the side of the boat with the gaff, wait for the eagle to fly towards us, then toss the (now inert) Rock fish into the water. It was quite spectacular seeing this magnificent bird swoop down and scoop the fish out of the water. Very cool.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RcHsXlgcl2Y/Une-7IbuDfI/AAAAAAAAAt8/xDfG4U5RUOo/s1600/IMG_0704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RcHsXlgcl2Y/Une-7IbuDfI/AAAAAAAAAt8/xDfG4U5RUOo/s400/IMG_0704.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Best shot of the bunch</td></tr>
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We got back home around 9pm, had dinner and some brief conversation, then I fell into bed. Best night sleep I have had in years - sea air does wonders!<br />
<br />
The next day was not as long - only about 9 hours to finish up our catching. We ended up with 5 salmon and 1 halibut. John processed the fish as they were caught (gutting) then on the way back filleted them all - ready to be sealed for the freezer. My friend's Nana, upon hearing of our limited success, 'sent the word out' and we were gifted a beautiful Spring salmon to add to our haul. When it was all said and done, we had about 30 lbs of fish. This was very pleasing and worth the early mornings and chilly temps on the water. Although, our hosts said that we didn't fare as well as others who had come before - during the same time of year. I am just happy that we were able to come home with something. Memories of an expensive trip fishing in Bequia (2009) and the boys (plus my girlfriend TP) came back with nothing. The captain tried his best, but to no avail. No worries as LB and I had a wonderful afternoon. A 'secret' trip to Mac's for some conch fritters, rum punch and lobster pizza - then back to our house for some swimming and Boney M on the stereo. It was my favourite afternoon of the trip and cheaper. The 'Others' found out about our secret lunch only a couple of years ago...<br />
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Now, the challenge before us was getting that fish back to Vancouver (16 hours drive remember) and home, still frozen. Thankfully, we were not with novices and they had a plan. We were able to purchase a fair-sized Styrofoam cooler at the local mini-mart in Prince Rupert, pack our vacuum sealed fish in ice and head out on the road.<br />
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We stopped in Prince George again on the way back. We almost didn't have a place to stay as there was a conference in town taking up most of the accommodation. A call to AMEX Travel yielded us a room at the Econolodge. It was clean - that's all I will say about it. The guy at the front desk was helpful though, when he recommended a local Indian - <a href="http://www.danamandi.ca/en/">Dana Mandi</a> - restaurant for dinner, which was within walking distance. (More on that in another blog - but I will say it was the best Indian food that I have had in a very long time).<br />
<br />
We were pleased that our fish made it safely in that cooler all the way back to Vancouver, where it spent the night in a freezer. For packing it, we did our usual ritual. Thermal bags and lots of laundry around it. Once again, success as the fish made it home safely - where some of it still resides. We have enjoyed a couple of sides of the salmon so far. I am saving the rest for a rainy day.<br />
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<tr><td class="tr-caption" style="text-align: center;">The bait</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--mwaRCIeUZk/UnfAOFvxabI/AAAAAAAAAuM/xrsl8roPSCU/s1600/IMG_0710.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/--mwaRCIeUZk/UnfAOFvxabI/AAAAAAAAAuM/xrsl8roPSCU/s320/IMG_0710.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Various types of rockfish (rockies)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yelloweye rockfish - this one our captain kept - good eating.</td></tr>
</tbody></table>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Prince Rupert, BC, Canada54.3150367 -130.3208187000000254.1666692 -130.6435422 54.4634042 -129.99809520000002tag:blogger.com,1999:blog-1449881158375398049.post-29703853546047219782013-10-21T11:31:00.000-04:002013-10-21T11:31:20.852-04:00Red Fish, Blue Fish - Victoria, BC<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ndc5JUa6nEU/UmU-ZEHyXhI/AAAAAAAAAro/CCpE4a75oes/s1600/BCFerry2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ndc5JUa6nEU/UmU-ZEHyXhI/AAAAAAAAAro/CCpE4a75oes/s400/BCFerry2.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ferry from Vancouver to Victoria</td></tr>
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One of the highlights of our visit to Victoria (besides getting a tour by former residents - inside knowledge is great!), was eating at <a href="http://www.redfish-bluefish.com/">Red Fish, Blue Fish</a> at the wharf in downtown Victoria. It is basically an old cargo container which has been converted into a stationary food truck. Their approach is delicious, fresh and sustainable sea food.<br />
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<tr><td class="tr-caption" style="text-align: center;">Diners at the rail enjoying their tacones</td></tr>
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<a href="http://2.bp.blogspot.com/-JmWJ6bL8GnE/UmVIePJAlbI/AAAAAAAAAso/zTQRnPUG2n0/s1600/RfBfTruck.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-JmWJ6bL8GnE/UmVIePJAlbI/AAAAAAAAAso/zTQRnPUG2n0/s400/RfBfTruck.jpeg" width="300" /></a></div>
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The lines were steady when we arrived - which is not a bad thing, as it gives you time to figure out what you want to order. The danger here for me, arriving hungry, was that everything looked good! Restraint was definitely needed to make some careful selections. In the end we decided on the Tempura Cod Fish Tacone and the Spicy Pacific Fish Poutine. The Tacone (cone shaped taco) had slaw and pea shoots. The seafood was very fresh - something we don't get very often in Ontario - so I appreciated that. I preferred the Fish Poutine - french fries usually win, and especially when covered with fish, crispy shallots and green onions. They said it was spicy, but it wasn't that spicy - flavourful though. Of course, even with careful planning, my eyes were bigger than my stomach and I had to sacrifice the fries in the hopes of not feeling like a beached whale. I would need to go back to truly experience everything yummy this 'food truck' had to offer. Perhaps the tried and true fish and chips - next time.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PLbySg4zHS4/UmU8eg2HaNI/AAAAAAAAArg/M8byWpfKlfk/s1600/FishPoutine.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-PLbySg4zHS4/UmU8eg2HaNI/AAAAAAAAArg/M8byWpfKlfk/s400/FishPoutine.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Fish Poutine</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tempura Cod Tacone</td></tr>
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<a href="http://www.urbanspoon.com/r/317/1349017/restaurant/Vancouver-Island/Downtown-Victoria/Red-Fish-Blue-Fish-Victoria"><img alt="Red Fish, Blue Fish on Urbanspoon" src="http://www.urbanspoon.com/b/link/1349017/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a></div>
MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com1tag:blogger.com,1999:blog-1449881158375398049.post-37662761069609499942013-07-31T10:35:00.000-04:002013-10-21T10:12:05.153-04:00Fishing in Prince Rupert BC - On our Way<br />
It's been about a month since I've been back from our trip out west. Time to overcome my temporary lethargy and share the experience. It was a great time, despite sitting in the van for 8-hour stretches. I'll get to that.<br />
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The purpose of this trip was for our friends to show us their side of the country - Beautiful British Columbia. We would be flying from Ottawa to Vancouver, then visiting Victoria, Nanaimo, Whistler, Prince George and ultimately Prince Rupert for some salmon fishing with my friend's Uncle John and Aunt Sally, on their commercial fishing boat. <br />
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We left Ottawa bright and early on a Wednesday and were lucky enough to have a direct flight to Vancouver. We landed and made our way to the baggage carousel. A quick trip to the washroom allowed the speedy baggage handlers enough time to have our bags circling when I returned. Wow, that is very efficient. I could tell you stories about my own hometown airport, but I'm sure you've all experienced it.<br />
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We picked up our rental car and made our way to our first stop. We would be staying with friends (my traveling companion's sister, husband and two kids) in Shaughnessy - which was very nice of them to allow us to crash there. We had decided that we would cook them dinner as a thank you. A quick stop at the local Safeway (by the way, I find the groceries in Vancouver to cost significantly more than Ontario - yikes), then to the Provincially run beverage depot and back home.<br />
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I had brought some jerk seasoning with me and we were preparing to get to making some jerk chicken when I realized that it wasn't jerk seasoning after all, but some ground fennel and ground coriander seed which I use for roasting lamb. Drat. At this point, the four of us were pretty lazy, so we decided to make do with what was in our hosts' kitchen. I created a pretty mean jerk, with only what she had in her kitchen (plus stuff I bought at Safeway which I knew I would need). Fresh ginger, scallions, garlic, shallots, soy sauce, Worcestershire sauce, cayenne pepper, limes, jalapeno pepper, nutmeg, cloves, salt, pepper - it was a hodge podge of ingredients, but I managed to tweak it just enough so that it mimicked what I was trying to accomplish. It was ready.<br />
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While the jerk was being created, the boys were breaking down a couple of whole chickens. When the chicken was ready, it was slathered in the seasoning and left to marinate for about four hours. To accompany our chicken would be some macaroni pie. I don't make it too often at home for I am weak and would, without shame, eat the entire casserole container in one sitting. I'm just saying, I know myself.<br />
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Our grilled jerk chicken and macaroni pie dinner was a hit and we turned in early. I was tired from the flight, plus the time change, and it was an early rise in the morning to get onto the ferry<br />
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Here is my macaroni pie recipe:<br />
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Macaroni Pie (Barbados Style) <br />
Serves 4<br />
8 oz macaroni noodles (by weight)<br />
8 oz extra old cheddar, cubed (by weight)<br />
8 oz evaporated milk (by liquid measure)<br />
1 medium cooking onion, chopped<br />
1 tablespoon ketchup<br />
1 tablespoon mustard<br />
2 teaspoons dried mustard<br />
1 tablespoon of butter<br />
Optional: paprika, grated cheese or panko bread crumbs <br />
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- Preheat oven to 350F<br />
- Prepare a 2L casserole dish using either cooking spray or oil the dish using cooking oil and paper towel (you do not have to do this, however, if you plan on returning your cookware to its original glory, it's probably a good idea <br />
- Boil macaroni according to package directions.<br />
- Meanwhile, make the cheese sauce<br />
- (Using a blender makes the sauce much easier to make and clean up a breeze (and no grated knuckles))<br />
- To the blender, add the milk, onion, ketchup, mustard and dried mustard<br />
- Blend until pureed<br />
- Lower the speed, remove the stopper from the lid of the blender and drop each cube of cheese into the blender while the motor is running<br />
- Add each subsequent piece of cheese when the previous piece is blended<br />
- Reserve for hot macaroni<br />
- When pasta is cooked, drain it and return it to the pan with the heat turned off<br />
- Stir in the butter until melted<br />
- Add cheese sauce and stir to combine<br />
- If desired, sprinkle top with paprika, cheese or panko bread crumbs (I personally like it as is)<br />
- Bake for 35 minutes, then remove from the oven and allow to cool for at least 30 minutes.<br />
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Note: Use good quality cheeses and pasta when making this dish. It is a dish which relies on the taste of these simple ingredients for flavour. Try it, you'll see the difference.<br />
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Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">How I like to fly :-)</td></tr>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Vancouver, BC, Canada49.261226 -123.113926849.09541 -123.4366503 49.427042 -122.7912033tag:blogger.com,1999:blog-1449881158375398049.post-62244964983877169742013-06-11T13:35:00.002-04:002013-08-28T10:58:06.827-04:00True Blue Bay Resort, Grenada<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uaFKtxYtSQc/UbYhXYWI3tI/AAAAAAAABtU/nuxIvk6GIiA/s1600/IMG_0610.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-uaFKtxYtSQc/UbYhXYWI3tI/AAAAAAAABtU/nuxIvk6GIiA/s400/IMG_0610.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasty Nachos on a hot afternoon</td></tr>
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After a hot day on the road, in the taxi, we were glad to be heading to
someplace to get some rest for our last day on the island. <a href="http://www.truebluebay.com/the-resort">True Blue Bay Resort</a> is located on Grenada's South Coast. It is a beautiful
property with a restaurant overlooking the bay and a pool. Our room was
very nice, very comfortable. We went to the restaurant, had some
refreshments and some snacks, then back for a rest. I was developing a
nap deficiency...not good.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5Mdv1FnpmjM/UbYhbSPoOcI/AAAAAAAABtg/6R00guNGQuI/s1600/IMG_0611.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5Mdv1FnpmjM/UbYhbSPoOcI/AAAAAAAABtg/6R00guNGQuI/s400/IMG_0611.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A first for me - fried roti strips. They were great!</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TwN-WNQBL6g/UbYhL_9Df5I/AAAAAAAABs4/jaZY6CIjXyA/s1600/IMG_0595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TwN-WNQBL6g/UbYhL_9Df5I/AAAAAAAABs4/jaZY6CIjXyA/s400/IMG_0595.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our room - picture is leaning as I still was, from being on the boat :-)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dodgy Dock Restaurant</td></tr>
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While at the restaurant in the afternoon, we learned there would be a wing night that evening (I'm sure always a hit with the university crowd nearby - St. George's University Medical School), so we decided to check it out. We were told it ran from 9pm to 10pm - sharp.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dodgy Dock @ Night</td></tr>
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We got the restaurant about 10 minutes before the wing feed and it was filling up quickly. Clearly, this is a popular event. The wings were 1 EC each (about $0.40 CDN) and beer for those who wanted, was 10 EC for 3. We jumped in line at the stroke of nine (hey, that rhymes!) and made our way to the service window. There was a choice of mild, medium, hot, honey garlic and BBQ. You paid your money, grabbed your wings and off you went. They were whole wings and very good. Some of the best - no wonder the students were here. True to their word, the Wing Line was shut down at 22h00. "He who hesitates..." and all that. A delicious and easy dinner sitting by the water - a lovely last evening on the island.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-4jJhpS8UPdY/UbdebRdtdPI/AAAAAAAAAqc/ZyZzzeamTC4/s1600/WingNite.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-4jJhpS8UPdY/UbdebRdtdPI/AAAAAAAAAqc/ZyZzzeamTC4/s320/WingNite.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wings by iPhone Light</td></tr>
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A Continental Breakfast was included in the rate (there was also an omelet station). I do wish we had more time to explore all that True Blue Bay had to offer. But I will say that the food we had was delicious, the staff were friendly and courteous and I would return.<br />
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With all of these stops, it almost felt like we had many mini-vacations during our stay. It was great! But, back to reality. My sailing adventures will have to continue at my local sailing club. I got to have a little bit of practice and reaffirmed my new love of being on the water. A couple of nights back in Barbados, then homeward bound and back to reality. Next time? A catamaran...right L?MyMacaroniPiehttp://www.blogger.com/profile/16252320348382222211noreply@blogger.com0True Blue Bay, Grenada11.9947039 -61.77145989999996811.9869379 -61.781544899999965 12.0024699 -61.761374899999971tag:blogger.com,1999:blog-1449881158375398049.post-7561175585512228702013-06-10T14:02:00.003-04:002013-08-28T10:56:16.611-04:00Back on Dry Land - Grenada Part 1<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-l-UOJojasYM/UbYIpmM0kiI/AAAAAAAABrc/fcAsTGvPM-8/s1600/IMG_0574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-l-UOJojasYM/UbYIpmM0kiI/AAAAAAAABrc/fcAsTGvPM-8/s400/IMG_0574.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A hazy view while on our way to Grand Etang</td></tr>
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All good things must some to an end. After spending 10 exciting/steamy days on <i>Finesse</i> it was time to get back to reality (back to Barbados actually). After a breakfast of mushroom omelets and a quick trip for ice, we were on our way. We made a quick detour into Prickly Bay - looked around and decided it was time to head back to the Marina for our last night. Our last evening was spent in quiet reflection - not really - the girls watched the final episodes of Misfits Season 4, while the boys chatted topside.<br />
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The next morning, early rise, breakfast at the marina restaurant and a pick-up for an island tour. The next 4 hours were spent touring the island. We visited a quaint spice shop and learned some medicinal uses for many of the spices that locals use everyday. Some of the ones we sampled: fresh turmeric, mace, nutmeg, bay leaves. Sometimes I forget how different fresh spices can be compared to the ones that have fallen to the back of the spice cupboard and forgotten. It does always help however, to purchase whole spices as possible. A fresh grind on them and they are amazing. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mxLY2JTui9E/UbYIpCyWlfI/AAAAAAAABrQ/lX_0AabZRg0/s1600/IMG_0565.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-mxLY2JTui9E/UbYIpCyWlfI/AAAAAAAABrQ/lX_0AabZRg0/s400/IMG_0565.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the many spices available.</td></tr>
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Next stop was the Annandale Waterfall. A great tourist stop (with clean bathrooms). We made our way down the gentle incline then stairs, to the waterfall. Crystal clear water and full of fish. There were cliff divers in colourful garb who were jumping for dollars (if you felt so inclined to make a donation). On our way out, there were many tables selling an assortment of souvenirs.<br />
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Back in the taxi with our driver Winston and we headed to the Grand Etang Natural Reserve. At this elevation (about 1800') the air is much cooler. Still humid, but cooler. Quite a busy little place. A $2 charge gets you inside where there is a building showing flora and fauna of the island - including a very informative and friendly guide. It was nice that we weren't coaxed out of any more money as she finished her speech. There are a few souvenir shops here, a couple of bars and places to buy things to eat. A mini tourist trap, but not too bad. Worth the visit. There was even a local band playing some good music. People were dancing - it was a nice break from the heat and sitting in the van.<br />
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We stopped at Grand Etang lake and had a look. This extinct volcanic crater is connected underwater to Kick 'Em Jenny, which we sailed past on our way down. <a href="http://en.wikipedia.org/wiki/Kick_em_jenny">Kick 'Em Jenny</a> is an active submarine volcano which is marked on the charts and best avoided. The water at Grand Etang lake was a little murky, but if you threw some breadcrumbs over the railing, it sprang to life with lots of fish.<br />
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Our next stop was Grenville - which was on the other side of the island to where we were staying. We parked and roamed the streets for a while, staying mostly to the shady side of the street. We stumbled across a roti shop and got some roti, brought it back to the car park and had our lunch. Admittedly, it was not very comfortable - standing in the hot sun, four of us trying to share the shade of a billboard, a vagrant skillfully balance a bottle of booze while relieving himself in the parking lot, picking chicken bones out of our roti - not very comfortable at all. The roti was good, but you should be aware that down here, you rarely get a boneless roti. My father says it is a tradition from long ago so you could ensure the type of meat you were getting. Who knows. I do know that having the meat on the bone does add lots of flavour, even if it is a hot mess to eat standing up.<br />
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We found Winston, who had disappeared momentarily - I spotted his hat and tracked him down. It was time to get these pale Northerners back in the shade (myself excluded, obviously - although, I was craving some conditioned air). We made the final leg back to the marina, picked up our luggage and headed over to our last stop of our Grenada adventure.<br />
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Part 2 - True Blue Bay Resort, Grenada<br />
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Grenville, Grenada12.1242614 -61.62385649999998812.1164989 -61.633941499999985 12.1320239 -61.613771499999991tag:blogger.com,1999:blog-1449881158375398049.post-83020294456655152462013-06-05T13:36:00.000-04:002013-08-28T10:54:19.740-04:00St. Louis Marina, Grenada<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i>Finesse</i> on shore power</td></tr>
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Up and at 'em early today for a big sail to Grenada. After a quick delicious breakfast of grilled cheese sandwiches and coffee, we were underway. It is about 35 miles to Dragon Bay, Grenada (where we were heading) and it was going to take some time to get there. The winds were good - at times reaching 7.3 knots. It took us about 6 hours 'door-to-door'. From there we proceeded to St. Louis marina.<br />
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<tr><td class="tr-caption" style="text-align: center;">St. George's Harbour, St. George, Grenada</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lots of these beauties about</td></tr>
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While I do enjoy most aspects of sailing - being on the water, the wind, the smell of the ocean, no cars, the fresh fish - I do miss creature comforts (aka A/C). So, when we had the chance for a stop at the marina at St. Louis, we took advantage. We looked through our sailing guide and found a marina in the port. We called ahead and they had a slip available - great! While we were entering the harbour (which can be very busy cruise ships, cargo ships and the like), a small boat came speeding towards us carrying a handsome young sailor. He said he was from Moorings and would we like some assistance? Sure! As I mentioned, it was very windy and the offer of assistance was welcome. Also a nice bonus was that since we had chartered from Moorings, there was no fee to stay for the night - sweet. What did this mean for us? Shore Power - ahhhhhh.<br />
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As soon as we got out of the wind, the sweltering temperatures returned. We backed into our slip and the guys from Moorings quickly started getting us hooked up to shore power and water. Within a short time, while we watched, the power was hooked up and the air conditioning turned on. As much pleasure as I get from food, it rivals my delight in cool air. Needless to say, I needed a quiet moment alone in our berth - just to make sure that everything was working!<br />
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After a quick break, we changed and headed to the pool for some refreshment and a swim. The <a href="http://www.portlouisgrenada.com/">Port Louis</a> Marina is a beautiful spot. It is also the base for Sun Sail and Moorings Charters. The area is kept very clean and neat. It was also very interesting walking by all the big expensive boats that dwarfed ours. The showers and toilets were great - I did appreciate standing under a steady stream of water without worrying about running out. Also sitting on a stable toilet should not be underestimated. Have you tried recently to use the toilet while the boat is heeling at a 45 degree angle whilst pounding the waves at 9 knots? <br />
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That evening we enjoyed a diverse and interesting dinner at Patrick's Restaurant - Local Homestyle Cooking. For a reasonable price (60 EC per person), we took a culinary tour of Grenada. Patrick's offers a 20-course (yes, 20) tasting menu of Grenadian delights. I did take pictures of the food, but following my own rule regarding the posting of ill-lit pictures, I'll spare you. Rest assured, most of the dishes were pretty good - the ones that weren't were not the fault of the restaurant, rather my own occasionally fussy palette.<br />
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Here is a list of the dishes that we enjoyed: Callaloo Soup, Tossed Salad w/ Dressing, Green Banana Salad*, Roasted Breadfruit with Parmesan, Fish Cakes, Chicken Salad with Celery, Cherry Tomatoes stuffed w/ Sardines, Fried Plantain, Fried Okra, Crab Puffs, Crispy Eggplant*, Dasheen Fritters, Squash w/ Garlilc and Lime, Ocean Gar, Curry Goat, Green Papaya au Gratin, Stewed Octopus, Rice and Lentils, Honey Garlic Pork and Chocolate Cake (not the best cake). The dishes with the '*' were exceptional. I would go back and recommend to anyone staying in the St. George's area. Friendly staff and a great experience. One word of advice - bring some 'OFF' - the mosquitoes were hungry as well.<br />
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<tr><td class="tr-caption" style="text-align: center;">At Patrick's under the canopy outside.</td></tr>
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Saint Georges, Grenada12.053532 -61.74968412.022475 -61.7900245 12.084589000000001 -61.7093435tag:blogger.com,1999:blog-1449881158375398049.post-42996530047183167082013-06-05T13:31:00.001-04:002013-08-28T10:52:46.510-04:00Clark's Court Bay, Grenada<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Lower Woburn, Grenada</td></tr>
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We had a nice sail down to this Southern part of the island. This bay is very well protected - there were a few boats that looked like they probably spent the summer in there - it was that protected. Sailing around tiny Hog Island, we entered the bay and began looking for a mooring buoy. This is always interesting. One person at the helm, and the rest of us trying to spot a buoy early enough (so as not to have to turn around). We thought we spotted one, had the hook out and were about to tie off when a guy in a dingy came up to us. A kind gentleman (Sylvain - a fellow Canadian no less) informed us that that particular buoy was under repair. Drat. He kindly directed us to another one close by and helped us get settled. Friendly welcome.<br />
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Again, it was very hot today (about 35C). We wanted to go for a swim right away, but decided to get our supplies before we relaxed for the evening. We had read in the guide book that there was a deli here where we could get some supplies. We made our way to shore, parked the dinghy on the 'correct' side of the dock (the left side), and made our way up the hill to the Whisper Cove Marina. Beautiful bar and a serene view of the bay from up here. This is where we would find the <a href="http://whispercovemarina.co/butcher-deli-shop/grenada-meat-market-butcher-shop/">Meat & Meet Shop</a> - Butcher Shop and Deli. There was a small unassuming door in the back with a small window and a sign - I pulled on the handle and we stepped inside Nirvana. We had walked into a giant walk-in refrigerator. It is really remarkable that this place is here. Most of the space is work space - stainless steel counters, refrigeration, stove. The scorching heat of the day was quickly a distant memory. Two
individuals clad in white butcher uniforms were behind the counter.
'Bonjour' they said and a chorus of 'Bonjour' was our reply. For a small shop, there was quite an array of pasta, sauces, breads and in-house prepared meats/sausages and the
like available. A butcher shop that buys grass-fed animals, which are raised locally, and prepares some tasty meats - what a foodie paradise. We were even able to score some fresh herbs for our
dinner that evening. We purchased some merguez sausage (my favourite
whenever I can find them) and some produce then sadly, my time in this
chilled bliss was over.<br />
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We slowly exited, bid 'Adieu' to Gilles (proprietor) and went to have a libation. While we were enjoying our refreshments, we couldn't help but be drawn to the smell of smoke - the food kind. Gilles also smokes his own hams here. Amazing.<br />
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<tr><td class="tr-caption" style="text-align: center;">Beautifully crafted bar - Meat & Meat shop in the back.</td></tr>
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We took the dinghy over to the far end of the bay, Lower Woburn, and did a bit of exploring. There is not much going on here. A small village, a few shops - very quiet and low key. We picked up a few other provisions - always trying to spread around our commerce when in quieter ports of call. I (un)gracefully got back into the dinghy and back to <i>Finesse</i>. Note to self: getting in and out of a dinghy in a skirt, probably not the best idea - at least I was among friends. :-)<br />
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Last Stop - Grenada MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Woburn Bay, Grenada12.0047405 -61.73345070000004911.989209 -61.753620700000049 12.020272 -61.713280700000048tag:blogger.com,1999:blog-1449881158375398049.post-75243087062536225982013-05-14T08:50:00.003-04:002013-08-28T10:51:07.280-04:00Tyrell Bay, Carriacou<div class="separator" style="clear: both; text-align: center;">
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After our (now) daily morning ice delivery and a breakfast of BLT's, we were on our way. With guidance from Captain Rob, I got to navigate this short leg of the trip (about 6 miles). It was a relatively easy sail (using our trusty chart plotter). Let's be clear - we're not talking sailing like in <i>White Squall</i>, but for me a big step and a much larger boat than the 22' sailboats from our sailing club. We arrived in the harbour and anchored. Easy peasy! (Whew, now I could relax LOL).<br />
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Rob headed ashore to customs, as we were now in Grenadian waters - and we just enjoyed the swing of the boat and the relatively overcast day (which didn't last), which was a break from the usual scorching temperatures. When he got back (about an hour later), we took the dinghy ashore to get some lunch. We managed to find a place within walking distance (ironically the same place Dale and I had eaten at the year before!) - we were thankful for the shade. Lunch was simple but delicious. Fried fish of the day (king fish), rice and peas, potato salad, tossed salad and gravy. Yum.<br />
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After lunch, and a merciful break from the hot sun, we went in search of some provisions - as we did not plan on staying in this bay. We found a couple of grocery stores (across from each other, no less) and stocked up for the next day. The selection of food stuff is pretty good on these small islands. Granted, if you are looking for fresh mushrooms or asparagus, you are out of luck. But, if you eat what the locals do, you will be pleasantly surprised. Fresh produce, fresh baked bread and snacks. The meat will almost always be frozen, but we have never had any surprises upon thawing.<br />
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Trekked back to the boat, hauled anchor and we were on our way to Tyrell Bay, which is a large bay on the west side of the island. My family and I had visited this part of the island on land last winter, so it was nice to see it from the sea side. Having a copy of the Windward Islands Cruising Guide on board is very handy. It has everything from charts to marine services to shore side activities. So many great tips on the islands like how to approach, what to look out for and generally what to expect. One of the tips about coming into Tyrell Bay was to expect a visit from a local named Simon. We did indeed meet him as we were anchoring. He had some interesting goods for sale including oysters and Chilean wine. None of us felt intrepid enough to try them - even the avid seafood eaters amongst us. With a fairly big sail the next day to Grenada, no one wanted to chance it.<br />
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We spent a quiet evening enjoying the sunset, cocktails and dinner (chicken on the BBQ) - including a sparkling wine toast to the birth of our friends' newest granddaughter Beatrice, whose birth her grandparents missed, but there were lots of pictures to fill the gap until their eventual meeting.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tyrell Bay, Grenada</td></tr>
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Next Stop: Clark's Court BayMyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Grenadines, Saint Vincent and the Grenadines13.0122965 -61.22773010000003112.516793 -61.873177100000028 13.5078 -60.582283100000033tag:blogger.com,1999:blog-1449881158375398049.post-89166774303877460092013-04-25T12:01:00.001-04:002013-08-28T10:48:56.991-04:00Petite Martinique & Petit St. Vincent<div class="separator" style="clear: both; text-align: center;">
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Petit St.Vincent (PSV) and Petite Martinique are two very small islands you will encounter on your sail south to Grenada. Petite Martinique belongs to Grenada, while Petit St. Vincent belongs to St. Vincent. PSV is a <a href="http://www.petitstvincent.com/">private island</a> resort with a beautiful bay. Petite Martinique is a great stop to pick up supplies. Petite Martinique is very, very quiet. There were not too many boats here. We anchored long enough for lunch (our delicious chicken wings and biscuits we brought from Union Island) and to go ashore for a bit of quick sight seeing. <br />
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<a name='more'></a>Crispy, not greasy, a little spicy and perfectly seasoned. No one uttered a word as we devoured our find.<br />
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We had a quick visit from the local floating salesman - this time it was 'Captain Scrumms' and he was selling some enticing looking, fresh caught, Caribbean lobster. We arranged for him to meet us over at PSV later for our delivery (and for the ever necessary ice - cocktail hour soon cometh!).<br />
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<tr><td class="tr-caption" style="text-align: center;">Captain Scrumms with our catch of the day</td></tr>
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We took our dinghy to the main pier , then we walked the pier into town. There were children in school and a few locals working around the dock. And, of course, the usual Caribbean wildlife - sleepy stray dogs and sheep. We didn't really encounter anyone while we were walking about (it was the middle of the afternoon). Older children and many adults would have been off island - at school or working (having been ferried off island in the mornings). We found a store that was remarkably well stocked with almost anything a boater would need, and at quite reasonable prices. We picked up some staples (aka beer) and continued exploring. We found a small restaurant and stopped in for some rum punch and free WiFi (had to have my fix). The boys headed back to the boat to get in the queue for some fresh water, while we stayed behind for some quiet time. These free WiFi spots are great as even though you may have purchased a data plan from your carrier at home, you would be surprised how fast you can chew it up!<br />
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<tr><td class="tr-caption" style="text-align: center;">Painted conch shells adorn a fence</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Small cemetery</td></tr>
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Once back on the boat, we set sail for the short trip over to the harbour at Petit St. Vincent. We dropped anchor amongst a small group of boats and quickly got changed for a swim. We saw a few other boats we recognized that were following the same route that we were. The boys went snorkeling and we girls got back to practicing some island mixology. I have to say that we were becoming quite the experts. After enjoying a Ti-Punch on Canouan, I began playing around with different combinations. I don't drink pop, and it was not as easy to find fresh coconut water here as it is on Barbados, so I had to get creative. You would be surprised by the goodies you can come up with using what is on hand. In a large glass, I muddled 1/2 a bumpy lime (these taste closer to Meyer lemons, than limes), with 1 tablespoon of Agave syrup (yes, we brought some with us LOL), and 1.5 oz white rum. Topped off with some fresh water, ice and another twist of lime (a really good stir) and voila - my own Ti Punch. This drink worked well with tequila also. It was so refreshing. I wonder if it can be re-created back home in Almonte?? Hmmm...<br />
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A short while later, we heard/saw Captain Scrumms in the distance and knew that our lobster was on its way. We purchased a 2-1/2 pound lobster and kept it in a bucket of sea water until it was time for him to be dispatched. When that time came, I made it as quick as possible. I brought a cutting board outside, and my knife. The best way is dispatch them is to quickly insert the knife between the lobster's eyes and bring the knife down and forward, essentially splitting the brain. Once that was done, I used a towel to separate the tail from the body. I don't find much use for Caribbean lobster heads, especially on a boat, so overboard it went. He didn't die in vain, he became part of a delicious dinner of lobster and mushroom risotto with garlic bread. which we enjoyed on board. We spent the balance of the evening listening to the Canadiana Playlist on my iPod (Gordon Lightfoot, Burton Cummings, The Guess Who, Neil Young), sipping some bevvies and enjoying the solitude that is Sailing.<br />
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<tr><td class="tr-caption" style="text-align: center;">The lightly poached lobster for the risotto</td></tr>
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Next stop: - Carriacou.<br />
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Petite Martinique, Grenada12.5188862 -61.38373130000002212.5033852 -61.403901300000022 12.534387200000001 -61.363561300000022tag:blogger.com,1999:blog-1449881158375398049.post-24112179538314127232013-04-16T13:32:00.000-04:002013-08-28T10:45:50.970-04:00Union Island & Happy Island<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Happy Island at Union Island, St. Vincent & The Grenadines</td></tr>
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After another 'rolly' night in Saltwhistle Bay, we headed out bright out and early for the Tobago Cays Marine Park. It is a short sail from Mayreau and so beautiful. The shades of blue are astounding. You feel very peaceful here. We anchored here for some breakfast and a bit of snorkeling (truth be told, I had a nap...). When the others returned, we made our way over to Union Island. The wind was a little choppy and it was making it difficult to 'stay in one place' and suss out a mooring buoy. As with several other islands, there appeared someone racing towards us in a boat, happy to assist...<br />
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<tr><td class="tr-caption" style="text-align: center;">Tobago Cays Marine Park</td></tr>
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We paid the mooring fee (which, curiously, is different at every island) and relaxed for a while. Union Island is another small island (population 3,000, 3 square miles) which belongs to St. Vincent and The Grenadines. The capital, Clifton, is where you need to go to clear customs and get any provisions you may need for the next leg of your journey.<br />
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<tr><td class="tr-caption" style="text-align: center;">Approaching Union Island</td></tr>
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In Clifton Harbour, you will find Happy Island, a man made island. The island was built by a guy named Janti, (started in 2002), using conch shells (lambi). It is quite a place and worthy of a visit. It is small, rustic and wonderful. We pulled up in our dinghy and didn't think it was even open (it was around 2pm)! Upon hearing our motor, things sprang to life and up popped the door to the bar. We were very glad it wasn't a wasted trip. A kind man helped us tie up the dinghy and we were on our way to a delightful couple of hours.<br />
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<tr><td class="tr-caption" style="text-align: center;">View from Happy Island to Union Island</td></tr>
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We ended up have several local beers and several of Janti's Rum Punches (contrary to what Anthony Bourdain had to say during his <a href="http://youtu.be/kI7EzgYTtWI">visit</a>, the rum punches were the best!) and an amazing lunch of fresh fried tuna (my first time having it fried and it was amazing - perfect seasoning, just amazing), rice and very lush, fresh salad. I think it felt special because we were the only ones there that afternoon. Our paradise bubble was soon popped by the arrival of other Happy seekers. It was all good though - we came, we saw, we drank, we ate, we left Happy. We returned to the boat for a swim and some relaxation. Dinner that evening was on board - penne with meatballs (from delicious leftover 'Rob Burgers') and a truly stellar garlic cheese bread. I slid into my bunk quite content.<br />
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<tr><td class="tr-caption" style="text-align: center;">Michot mixing up our rum punches</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Local delicacy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Our tasty lunch - Nicole, you're a star - excellent lunch! </td></tr>
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At 07h50 sharp, was the arrival of our bread and ice (arranged the previous day). We went ashore for some breakfast and found a small place that looked not too busy - Big City. We made our way upstairs and had a very reasonable and delicious breakfast. Special bonus - the discovery of fresh made chicken wings. We all but cleaned them out, bought some biscuits as well, and were quite pleased with ourselves and our find. Lunch was going to be delish at our next stop. We found an ATM and the small market in Clifton for some fresh produce. When you shop and these stalls, do your best to spread your commerce around - I know they appreciate it. We were able to get some beautiful tomatoes, lettuce, and herbs at one stall and some handmade charcoal at another. We headed over to clear customs, then headed back to the boat and were on our way.<br />
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<tr><td class="tr-caption" style="text-align: center;">Downtown Clifton</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">View from steps at Big City Restaurant.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Palm Tree on Happy Island</td></tr>
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Next stop: Petite Martinique. <br />
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P.S.: Check out Happy Island's <a href="https://www.facebook.com/happyislandgrenadines">Facebook</a> page<br />
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<br />MyMacaroniPiehttp://www.blogger.com/profile/16409929736748525567noreply@blogger.com0Union Island, Saint Vincent and the Grenadines12.5985557 -61.43479239999999212.5985557 -61.434792399999992 12.5985557 -61.434792399999992