We recently got back from a vacation to Tortolla! Though I now realize that I am not so fond of Caribbean food (two restaurants proved to be exceptions to this general rule as you’ll see below), everything else on the island was fantastic. The weather was reliable, the beaches were clean, and the water might just be the clearest and most PULCHRITUDINOUS shade of blue I have ever seen. I snorkeled from the morning to the evening for six days and was so content to just explore the fish and wide-open ocean for hours at a time. If I needed a break from this, I stayed on the beach and INDULGED in some quality relaxing, or as the locals DUB it, “limin.” If you ever have the chance, explore the island of Tortolla, mingle with some of the welcoming locals, and dive into the fresh water!
Paddle Boarding in Tortolla: trying and failing miserably.
We snorkeled at Brewer’s bay and Carrot Bay. Though most of the reefs were dead, the diverse fish life was a show!
My favorite place to snorkel was in Virgin Gorda at the Baths.
Making faces with the brother!
We also took a ferry to Anegada. The clear water and vibrant fish life was incredible to see at Loblolly Beach.
Loblolly Beach with mom!
Conch fritters and fresh lobster were among the delicacies served at the seaside restaurant in Anegada, Pam’s Kitchen.
My mom, dad and brother all agree that the fresh lobster served at Neptune’s Treasure was the most tasty and fresh shellfish we have ever had!
We will miss you Tortolla. Christmas in the Caribbean is the way to do it.
Happy New Year, let’s make 2013 the best yet!
- PULCHRITUDE =beauty
- INDULGE =to allow oneself to enjoy the pleasure of
- DUB =to give an unofficial nickname
Tis the season for ripe macintosh apples!
There’s just something special about fall. Maybe it’s warm pumpkin pie, ACERBIC yet somehow-still-sweet apples, or orange leaves, or maybe, it’s the farmer’s markets across New England that are fixed with a CORNUCOPIA of seasonal produce. The farmer’s markets I go to in R.I. usually begin in late spring and end during the last part of October. Last weekend, I went home because I needed a break from school. But really, I was just eager to see and taste fall-time foods.
Don’t judge a book by its cover! Their appearance may scare you, but these pumpkins are sweet and tasty on the inside.
These Japanese white radishes are very unique. Dipped in fleur de sel, their flavor comes alive.
I’m a DEVOUT lover of summer because of its markets that usually have sweet corn and ripe tomatoes. As we move into fall, we start seeing more root vegetables. My favorite are sweet pumpkins, which scream pie! Their seeds can also be baked with cinnamon-sugar to enhance their flavor.
- CORNUCOPIA = a large abundance of, a spread
- ACERBIC = bitter, tangy
- DEVOUT = religious
Why do you love fall?
Fig and olive tapenade is a perfect spread on baguette and a dip for crackers.
Choate has been a pressure cooker this year, so to decompress, I’m spending the weekend at home with one of my best friends. How serendipitous that her mom is part Turkish and knows some wonderful Middle Eastern recipes! For dinner last night, she made a bounteous spread of koftes (similar to meatballs,) basmati rice (tasted like no rice I’ve ever had before,) and a feta cheese and mesculin green salad. The dinner reminded me of a great Mediterranean recipe I have for fig and olive tapenade, featured in “Cook Your Way Through The S.A.T.” Try it… you’ll like it!
Ingredients: 1/2 cup dried figs, 1/2 cup extra virgin olive oil, 1/4 cup pitted kalamata olives, salt and freshly ground black pepper.
Add the figs into a food processor.
Next add in the olives.
Add the olive oil, 1/4 cup at a time, and pulse the ingredients together. Salt and pepper to taste.
Fig and olive tapenade requires only a few ingredients to make for a great dip and spread.
- decompress = relax
- serendipitous = fortunate and accidental
- bounteous = abundant
The greatest GLUTTON can top off a baguette all by himself.
Our two hour PEREGRINATION through mountains surrounding Mont Blanc proved to be much easier than the twelve day tour we did two years ago.
I IDOLIZE prosciutto and melon, my favorite appetizer. The one I sampled in Provence was possibly the best I’ve tasted yet. Slate plates are very typical in the region and add a rustic touch.
I am a kayaking ZEALOT and enjoy canoeing just as much.
The PIQUANT taste of fresh, spicy radishes can be complemented with a sprinkling of Fleur De Sel, a french salt.
- GLUTTON = greedy eater
- PEREGRINATION = journey, adventure
- IDOLIZE = worship
- ZEALOT = fanatic
- PIQUANT = sharp, biting