Here’s a little recap of my time down in Florida, which was mostly spent on the Gulf coast.
No other papaya compares to their papaya tree.
My parents were fostering him for one of their local shelters K94U, and they couldn’t help but fall in love with him. He’s made out of love, and has plenty to give!
Aren’t the colors from the sun’s glare neat?
Served with my personal favorite, Redwood Hill Farm goat’s milk yogurt, blueberries, papaya, strawberries, cherries, pecans, shredded coconut, and mint leaves.
This time I incorporated asparagus, and the other ingredients were: a mix of greens, tomato, avocado, bell pepper, pecorino, and properly dressed. I’m hoping to make a video soon, to share my salad making tips.
I was inspired by a dish my parents had at my birthday dinner.
4 flounder fillets
1 large ripe banana or 2 small ones, sliced
1/4 cup shredded unsweetened coconut
1 clove garlic, chopped
1 tsp cumin
1 tsp cinnamon
sea salt, to taste
Coconut oil or olive oil for cooking
1. Heat the pan on the stove on med. heat, then once it’s warm add the oil. Let the oil warm up, and toss in the chopped garlic. I like to add some salt at this point.
2. Then add the flounder fillets and cook till it flakes. During this time add the banana slices and spices.
3. Once the fish is almost done cooking and the bananas have browned, add the shredded coconut and let it toast. Then remove from the burner, so the coconut doesn’t burn.
4. Squeeze on the lime juice, and serve!
Now what was this birthday dinner I mentioned?
To start out we ordered some drinks (Riesling for me), and these bites:
Grilled shrimp tossed in our mojito sauce with dark rum, mint, cane sugar, and fresh lime
Served rare with a side of pickled ginger, wasabi, wakame, and a ponzu dipping sauce
Pan seared jumbo sea scallops served over spring mix greens with goat cheese, tomato, strawberries, and avocado topped with a raspberry vinaigrette
Shrimp, scallops, and crab meat mixed with mushrooms, thyme, cream cheese, and a blend of cheeses wrapped in a phyllo dough baked and topped with a lobster sauce. Served with rice and fresh seasonal vegetables
My mom ordered the Coconut chicken: pan seared coconut encrusted boneless chicken breast with sautéed fresh banana in a banana rum sauce, also served with rice and fresh seasonal vegetables
That was the inspiration for the flounder dish I made the next day. The strudel was so delicious, and that night I tried lots of new-to-me seafood. I hadn’t tried shellfish at that point. The shrimp tasted good, but the texture did not sit well with me. Also, I ended up with an upset stomach the next morning. I’m not sure if it’s because of all the new variety or the shellfish in general.
The trip was so relaxing overall, and the place was incredible. We were greeted by smiles, and lots of wild life. There was even a coyote over where we were staying! I got to go on some beautiful runs… passing by lighthouses, charming homes and greenery, and neat hidden spots…
The trip inspired each of us to relax in our day to day lives, and cherish what’s around us more. It also made us fall into a deeper love with Florida’s Gulf.
I hope you all have a marvelous weekend.
What was one of your favorite vacations?