It’s been raining quite hard and we were worried it would slow us down. Ha! We should know better. We’re boat people and used to getting wet! Soon enough we were promised we wouldn’t get flooded out and it was business as usual: from one event to the next.
Whisper Cove Marina put on a buffet style brunch for Father’s Day. We made that scary dinghy ride over to the next bay again with Steve from Slow Flight. The food was good but not spectacular, but the setting was nice with a view looking out to the harbor. Anyway, we had a delightful relaxing day to recover from all the hashing and hiking. The return trip on the dinghy was even scarier this time with a very low tide. I didn’t know if I should close my eyes and try to ignore it or keep watch so I could properly brace myself. But Steve guided us through without issue. Shew! ~
Dave and Steve went back to their hiking ways and I stayed behind to catch up on blogging. I am finally caught up now. Tonight is Bingo night at Prickly Bay Marina and we are trying to win a farm animal again. We arrived hungry and ordered pizzas. Dave tried the French fry pizza.
Steve got a Hawaiian and I ordered a chixeroni (seasoned chicken and pepperoni). And, of course, we all had beer. Caribs are 3 for $10EC, about 3/US$3.25. Dave said his pizza was good but mine was better.
Finally, the moment we’ve all been waiting for. They gave away a rabbit, then a small pig, then a medium-size pig and a rabbit. Unfortunately, we didn’t win. We are very consistent! But a young foreigner girl won a pig and all the locals wondered what she would do with it. Hahaha! I hope she can keep it. ~
Thursday is cooking class day and after the yummy curry chicken last week, we were all looking forward to today’s menu. You never know what it will be until you get there and I must say, I was a little worried when I heard we were having Tuna and Callaloo Penne. Callaloo is the leaf of the dasheen root, an island vegetable. What I had heard about callaloo is that you have to boil it before eating it otherwise it irritates the throat. Not only that but I am not a tuna fan.
Last week Esther was alone, as Omega had to go to the doctor. Fortunately, she is better and we got the whole experience this time. Dave was saying these two should be syndicated. They are a riot, bickering back and forth and feigning hurt feelings for stealing each other’s glory. In the picture Esther is trying to explain why the seasoning is called Esther’s Special Seasoning instead of Esther and Omega’s Special Seasoning. Haha! I can’t do it justice, but they were a lot of fun and the class was better with the two of them. The tuna callaloo penne was amazing. Dave liked it much more than last week’s chicken. I liked the chicken better, but this was very good. The tuna did not taste like tuna or fishy at all. The callaloo was far from irritating our throats: it just mixed into the flavor and texture. The cream and seasonings really made it a successful dish. The recipe is at the bottom of this blog. You can substitute spinach for callaloo. ~
Every Friday is Fish Fryday, but this week was special, celebrating the 15th anniversary of the event. There were maybe a dozen food stands and a handful of craft stands selling jewelry and spices. I bought some spice necklaces. Dave and Steve bought a couple earlier and I loved them. They are made with cinnamon, nutmeg, ginger and/or turmeric roots, cloves, and some other things I couldn’t identify but smelled equally good. We hung Dave’s in the boat where we can enjoy the fragrance. I bought extras to give away.
The fish wasn’t anything spectacular. It was cooked ahead and served or reheated and served. It was okay, but not worth the trip over. The best thing was the shrimp skewers that were made on site at this grill stand.
The Florida All Star Steel Drum Band was playing, which was special for the anniversary celebration. They are a delight and we enjoy watching them play. Some of the members are under 12 years old. So cute! They are the same ones that played at our first hash. The cruisers and locals alike watched and danced and the band really made the event. It was still a nice social event, but now that we’ve been there and done that we don’t need to do it again. ~
Tuna and Callaloo Penne
First Step: Make the Callaloo Stew
4 tbsp canola oil
3 large onions, chopped
6 cloves garlic, minced
1 bunch chives, chopped
1 tsp thyme
6 seasoning peppers (2-3 tbsp non-spicy peppers), chopped
1 tbsp brown sugar
20 callaloo leaves, washed and cut into strips (maybe 1 lb spinach)
water, as needed
salt and pepper to taste
Heat oil in a large pot over medium heat. Add onions, garlic, chives, thyme, seasoning peppers, and brown sugar and saute’ until vegetables begin to soften. Add callaloo leaves and continue to saute’ until leaves are cooked, about 20 minutes – adding water as necessary. Add salt and pepper to taste. If leaves are still hard, use a masher to soften. Place stewed callallo into a colander to remove excess water.
Step Two: Tuna and Callaloo Penne
2 lbs tuna (or other firm fleshed fish), cut into 2 inch pieces
4 oz garlic butter
1 recipe Callaloo Stew
2 lbs penne, cooked to al dente
2 cups heavy cream
parmesan cheese, for topping
Cook fish over medium heat in garlic butter until just done. Lower heat to medium low and add callaloo stew, penne, and cream and mix together. Heat until very hot. Serve sprinkled with parmesan cheese.