We're Back!! And somewhere DIFFERENT!!

The silence has been deafening - but so many things have happened...first off, we are no longer "housesitters" per se...and we've MOVED!! We are now in an area known as DFC - and we're staying in a 3-bedroom house...

I know you're probably asking yourself: what couple needs that much space?

*point to themselves* WE do!!

Books, stuff, so much STUFF - needs to go somewhere - and thankfully, it's all in a room. There's still boxes everywhere, and quite frankly, the house we are in needs some major work. I got some cheap furniture, but an electric short burned our second TV - now we're looking at a flat screen...(boys and their toys)...

It's a home we're thinking of buying in the future - but who knows. With the threat of hurricanes 6 months out of the year, and the house built of something just shy of cardboard, we may not be investing wisely.

I looked over the classifieds this week in the paper and saw that there was canal front property selling for $35kbz...location is everything, and while I keep hearing about property for sale for super cheap ($15-$17k bz/$7.5-8.5kusd) - it's all about the location - and if I have to cross the bridge etc, not working for me...so for now - we carry on renting.

Naturally, more pics will come up as the place gets spruced up...

Thank You!

Warning: Extra Gushy Post! Read at your own risk!!!

Today, I give thanks to God, for bringing this WONDERFUL person into my life. Every single cheesy moment, every single sappy song you ever hear, when it says life was incomplete, until that special someone walked into their life? It's TRUE!!
Until I met this booger, I was cavorting around without a care in the world. Hadn't stayed in touch with my mother, didn't have solid friendships, nada.
But, thanks to this beautiful man, this wonderful soul, I am a better person.

Happy Birthday Sweetie! I wuv u lots. It helps that you is a super duper tinkybutt!! :)

Those eyes SLAY me!!!

Easter Weekend - Reflections

Looking forward to this lovely and LONG holiday weekend. I have tomorrow, saturday, sunday and monday off...which means I plan on sleeping, eating, maybe exercising, and of course, taking lots of pictures...!! duh...
Will I see cute babies in sand? probably.
Will I be in a drunken stupor on Sunday? probably.
Will I sleep like the dead on Monday? most definitely.
sooooooooooooo...
the only time I will have for reflections will be Friday and Saturday...sooo...
I promise to bring photos of a new recipe.
I just ordered some organic chocolate from Juan Cho, Juan the Chocolate Man! :) They are waiting for me at the airstrip (cargo) so will go and pick those up...more info on all that later as well...

loved the packaging! :)

I will also use this lovely ingredient my boss lady got me when she was at Playa del Carmen...mmm...REAL vanilla!
I have NEVER in my entire life, used real vanilla. Last night was the first time, and I made an apple cake. I think, though, that I wasted a valuable resource in a cake that probably didn't need the good stuff...but it ok...me learn as me go!!
anywhos...here's a couple pretty reflection pictures to tide us over until I can come up with some yummy looking new photos/recipes (well, to my hubby they're amazing!)...

Hoppy Easter! :)
lol... ;-)

I like...

BOATS!!
I can't swim very well, I rarely walk on the beach. I love Air Conditioning, though today's cool sea breeze was awesome. I can't drive a golf cart to save my life. (I have - without a license, in an emergency, and almost had a heart attack!).
But, I must say, I really LOVE boats! They're so sexy. They're sleek, and powerful and so big. Yet, in the water, they're graceful and magnificent.
I imagine myself aboard one of those big suckers, driving them and sluicing through the gorgeous Caribbean, while my honey, dressed in the traditional garb (all white knee high shorts, white shirt tucked in and sailor hat) feeds me seedless grapes (I hate having to spit out seeds), and pours wine down my throat (nevermind that I don't like wine!)...yea...ahem...
The man HATES walking the beach...and today, I realized why.
I took nearly a hundred photos of the same things...all the while, under the broiling sun. Not a single cloud in the sky! He of course waits patiently for me, which meant that when the waves crashed against the seawall, he would get splashed on. Not a happy boy. Sorry honey.
But I sure got great shots! :)
Enjoy a bit of the sunshine, blue sea and BOATS!! I love boats...hmmm...I have a problem...Yacht dreams with Dinghy money...that's me! ;)

P.S. Everyone is posting pictures of their beautiful plants and springtime blooms, so, since I ain't got that, I thought boats would be good. Is that strange?

Habaneros

Caution: May cause burning sensation!!

SPICY!!

Caliente!

Fuerte!

Delicioso!

Yes, these are hot peppers. I think they're one of the hotter varieties known to man. So, yea, they're hot. And just delicious in this sauce. This is like a staple on most Belizean tables, and I have to tell ya, it's major fire. It is delicious because of the tartness of the lime juice, yummy smelling because of the onions and uber-fresh cilantro. Man, it's got all the things I love. Great scent, onion, and HEAT! Make this to go along with your meats, like if you're grilling beef for fajitas, or got a good hearty stew, if it's cold in your areas, a few drops of this juice means you'll have heat spreading through your bod and you'll be warmed up and raring to go in no time. mmm...so...on to the ingredients!! Okay...prep yourself...:)
Ingredients:

* 3 or 4 habanero peppers (in this case, I used SIX)

* juice of two limes

* 1 chopped, diced large onion

* a bunch of fresh cilantro (chopped)

* salt to taste

* some cold water

Directions:

*Wash and pat dry the habaneros.

*On an open flame, place the peppers and allow to roast and blacken slightly. Keep windows open while you smoke and roast these peppers!

*Turn off the fire, then carefully transfer the peppers to a large, clean bowl, preferably ceramic.

*With a fork, mash the peppers, seeds and all. Keep face away from the steam that may escape from the hot peppers.

*Add a generous sprinkling of salt, followed by the juice of two limes.

*Mix in a couple (2-3) tablespoons of cold water.

*Add in the diced onion and cilantro.

*Toss gently and mix well.

*Let rest and pickle...

Yum. Enjoy. Store the leftovers in the fridge for up to a week.

*Some people have been known to drizzle this tempting hot treat on pizza, chicken, beans and more. Whatever your temptation, be sure to indulge with care.

Bravery Meter:

The Timid – a few drops of the juice only.

The Brave – a few bits of the onion and juice.

The Macho – juice, onions AND peppers!

Oh, and exciting news! This recipe was also featured on www.sanpedrosun.net! My work. Of course. Cause, you know, the paper RULES!! :)

Pardonez moi le fotografie...le suckiando... :) Yea, I speak le Fracois...u liiiiiiiiike?? ;-D

Stewed Chicken - and a new name!

From barely audible Mayan, to stewed chicken.
Now, an interesting story about the chicken while I was cooking it. My sweet landlady passed by the open doorway of my apartment. It was hot as a MOFO, and I had to have some ventilation.

Anyway, she passed by and said, "That smells good!"
I couldn't resist and came out and said, "Thanks!"
"Whatcha got cooking there?" she asked.
"Stewed chicken," I replied.
"What all do you put in there?" she asked.
"Oh...ummm...well...Season All, Complete Season, a bit of chili powder, black pepper...onion, garlic..." I hemmed and hawed..."well...it's not like I have a recipe!"
She smiled and said, "So, a little bit of this a li'l bit o' that?"
I nodded. Then I went inside and grabbed my stuff that I used.

She stood there while we chatted, and I explained to her that I was cooking two and a half chickens. She wondered why, and I explained it was my donation to the Lions Club, as they were having a fundraiser for the community's beloved Reds. I usually donate a couple stewed chickens for the Lions when they have their functions. I can't donate my time because I am useless - unless I am eating or drinking, or sleeping.
I know, I am a bad person.
I am working on perhaps dedicating a couple hours a week to some charity.
Not the beer fund. Not my gut. I'll keep you posted on that.

So, back to the stewed chicken:
She thought it was all about seasoning the chicken, and putting it in a pan, covering it with water and letting it simmer for hours till the meat fell off the bone.
Isn't that soup?
I thought that maybe I had it all wrong and had the name of my chicken wrong, so, I renamed my pot of chickens "Gravy Chicken!"

Here's what I did: (Click for larger view - coz Blogger sucks...)
After seasoning the chicken and having other ingredients on hand and ready to go, I put a tablespoon of vegetable oil in the pan, and heated that up real nice. Then, I added the onion, garlic and bell pepper chunks and sauteed them real nice. The smell? Oh. The smell! Gorgeous!
Once the veggies had sauteed for a while, with the onion caramelizing a bit, it was time to throw in the chicken! :) mmm...

So, this chicken, oh...it SIZZLED when it hit the pan. It looks quite crowded in there. That's fine. It means that when covered, it will steam real nice and slow, and create its own gravy. Lemme tell you, when that gravy simmers down, oh...heaven! (I'm twitching here!!)
I want to sing a song to this chicken, I love it so much!

So, after crooning a few love songs to the chicken, cover it and let it steam away, sizzling and smelling all divine and stuff. Give it about 20 minutes, stirring and shifting the meat every so often, making sure it's not sticking too much! If you worry that it's sticking, well, then, lower the flame to low. This particular chicken vacillated between medium flame and low flame.

While that sucker cooks away in its own juices, it's time to break out the recado! This block is quite large, but remember, I was cooking more than one chicken at the time! In this case, (1 3lb-chicken) a good, 1-inch block is excellent for a deep colored gravy.

I added some water to the bowl that held the seasoned chicken. There was some leftover spices at the bottom, and adding water to it, means I get to use every bit of those spices! Break apart the recado, making it melt into that liquid. The best way I found to do this was to use my thumb, index and middle fingers and sort of mush it around in the water, rubbing until it dissolved thoroughly. The liquid turns a gorgeous red hue. ooh...so exciting! (See pic below, top right corner!)
By this time, the chicken is sizzling away in the pan. It's juices will have dried up somewhat. If the pan still looks like it's got quite some liquid, don't add too much recado-water. Wait till the liquid in the pan has evaporated slightly, which means you might have to take the lid off the pan. Oh darn, you gotta smell that divine goodness! Then, add that recado-water and cover up the pan once more, and let that sucker do its magic!

See this? I am sure love songs have been written in ode to this meal! MMM...

About 20 more minutes of simmering away, and that chicken is good to go. Yes, I cooked the dark meat, skin on. It's fine, just strip the skin off when you're serving it. No problem! AND...just for added naughtiness, I put in a little bit of coconut milk in the stew. Just because. Yea. So the Belizean food police will arrest me. So what. It was GOOD!!

OH...almost forgot...it must be accompanied by fried plantains...you know, for extra cholesterol and calories! :)
This is how this meal is typically served! nom nom nom nom

Rice and beans, stewed chicken, fried plantains, potato salad and Coca Cola (tee hee...). I threw in a bit of avocado and tomato salad for the heck of it. Coz, that's how I roll!
Then, I added this on the side, for the not so wimpy! :) This Habanero Sauce recipe I shall upload next! :)

Altun Ha

I SUCK!!
SHeeeeeeeeeeeeet.........
U have to STRAIN to hear what the heck I am saying...I promise you, I was speaking! :(