Last week my family and I spent 8 wonderful days in Puerto Plata, Dominican Republic. When we arrived it was just after a quick rainstorm however, it was just in time to catch a beautiful sunset.
Wanting to wake up at least one day early to catch a sunrise was one of my goals and it turned out to be one of the highlights of the trip. Standing alone in the quiet stillness of the morning, watching a gato (cat) sleep and listening to the birds chirping was a blessed way in which to start a non-work day.
Sitting in silence watching resort employees preparing for their day knowing that my only commute would be a walk down to the beach was wonderful.
Despite the current political conditions in the Dominican Republic, I have to admit that not having been on a vacation since 2009, the DR was definitely a beautiful place to be.
After returning to the room I gathered my men and we walked over to the Casablanca restaurant where we ate from a breakfast buffet complete with Mimosas and Bloody Mary’s (for me).
This was just the beginning of what turned out to be a week long event of overeating and drinking, but thankfully I only gained 3 lbs!
After breakfast, we tried to walk off a few of the calories with a tour of the Lifestyles Holidays Vacation resort. My mini men returned to the room for a little R&R, then hubby and I walked to the VIP beach where we met another couple from Oklahoma at of all places “Wallmart”
Hubby and Tayair on the balcony
Beautiful view of the beach
After dinner there was Dominican entertainment followed by another beautiful sunset. Check back in on Friday to see some of the foods and flora in Puerto Plata.
We may have just turned the corner with the warmer temps on the horizon. Once the seasons change from winter to Spring and then to Summer, there are two things that are forefront in my mind – eating light and vacation.
Eating light while on vacation is great, but when that’s not possible, I try to make the best of it with foods that conjures up the places that I would rather be.
Today’s Friday Foodie Feature is Ceviche
There’s something about mixing lime juice, fish and cilantro that reminds me of either a Conch Salad from the Bahamas or Ceviche from Mexico. Conch is giant sea snail, which I can’t get in Middletown, but like ceviche it can also be made with scallops.
This cold appetizer is a great way for me to start a vacation even if it’s only a mental one, and if I add a cold beer…everything is right in the world!
1 lb fresh bay scallops – diced into quarters
6 limes or bottled lime juice
1 jalapeno pepper – diced
1/2 green pepper – diced
1 Avocado – diced
1/2 cup onions – diced
1/2 cup cherry tomatoes – halved
2 tbsp orange juice
2 tbsp olive oil
1/2 tsp salt
1/4 cup cilantro – chopped
Dice the bay scallops into quarters, then place them into a bowl. Pour in enough lime juice to cover them all. Put plastic wrap around bowl, pressing down to ensure that all the scallops are covered and refrigerate for at least 3 hours.
While the scallops are marinating or “cooking” in the lime juice prepare the other ingredients.
Remove scallops from refrigerator and bowl, do not rinse.
The scallops should be white and firm to the touch.
Drain scallops and add other ingredients, stirring to mix well
Ceviche can also be made with any other firm fleshed fish, ie, red snapper but use the freshest fish possible and make in the same day of purchase.
What foods reminds you of a Spring or Summer vacation? Come back at 6:00 p.m. and share it at the