Saturday, May 22, 2010

Day 3


Day 3:
Our original plans for today was to rent 4 scooters and explore and beach hop. After seeing the driving on the island for the last 2 days we decided that they drove like maniacs and that we wanted to live so we opted out on the scooters for the day.

On Vieques no one wants to pay for feed for their horses so they just let their horses run wild through out the island. Instead of other wild animals there were wild horses EVERYWHERE!!

We saw an almost 400 yr old tree...it was so cool!

We explored many beautiful beaches on Vieques island. We checked out green beach, pirates cove, blue beach, Navio beach and last but not least Red beach. Red beach was our favorite beach...soft white sand with crystal clear beautiful blue water. There was one thing in common with all the beaches....they were our own private paradise. Most of the beaches we visited we were the only ones there, we had the whole thing to ourselves. We snorkeled, body surfed, explored, gathered many huge conch shells and other seashells, and of course sunbathed.



Pretty much the only rule that we made was that we were not going to eat any American Food. We only wanted to eat local food. We pretty much ate from all the little shacks and trailers along the streets that everyone warns you not to eat from when you travel. We loved the food....it was cheap and we are still alive to tell our story!


We decided to eat a little fancier our last night on the island. When they say whole lobster...they mean WHOLE lobster.


Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Salsa Recipe

Salsa Recipe--by Alicia Atwater

3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).

Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.

Eclair Recipe----by Stephanie Stephens

Elair Recipe

Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened

Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)

Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs

Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.

Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract

In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).

Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).