Tuesday, February 19, 2008
It was pretty dark inside and I was using my camera phone so the quality of our pictures isn’t great. We both ordered an Island Caesar Salad to start with.
The salad was so good. There were chunks of pineapples and homemade toasted croutons. The dressing was thick and obviously made with pineapple and perhaps even some coconut milk. It was delicious.
I ordered the Curried ChickenIt was so good. The chicken was breast meat. They were pan fried with banana slices. It was really spicy but the bananas were sweet and almost candied in the sauce. There was also rice and the second I put the rice in my mouth, it took me right back to when we had lunch at the Mount Gaye Rum Factory. It was so authentic. Of course it also included vegetables of the freshest nature.
Mr. Bumblebee ordered the Jerk Pork Loin.It was a tender pork loin roasted in jerk sauce topped with slices of mango and pineapple. The pork loin was served with garlic sweet potatoes and fresh veggies. Holy cow! It was so good. I ate half of his as well as my own food. It was so good. The mashed potatoes were also amazing. It didn't remind me of Barbados' food but it was heavenly.
For dessert we ordered their Cherry Gelato. That was all we really had room for.
After we ordered it, we had realized that we should have ordered two. It was so yummy and full of pieces of real cherries. YUM!
Of course the biggest plus was that they served our favorite Rum, Mount Gaye Rum. They served the rare Dark version as well. So it was so nice to have that in a restaurant setting. Of course we brought home a ton of it from Barbados but it was still cool to find a restaurant serve it too. I had the rum punch, which was nothing like what we had in Barbados but it was still good and Mr. Bumblebee ordered a "Black and Coke" which is Bajan for the dark rum and coke.
So overall, I loved it! It's very authentic food in my opinion and I'd love to do it again for lunch. During the summer they have live steel drum bands performing and the view from the outside patio is beautiful. One thing though, be perpared to be on island time. Service isn't its speediest but it is well worth the wait.
So without further delay....TUCKER
He kept stealing Tess' toys. He would bring it into his crate and Tess would look at me like "MAAA!!! He tooook mmmmyyyyy toy!?!?"
Now he's stealin' her rabbit. It doesn't help that Tess is obsessive about her toys.
Monday, February 18, 2008
His free birthday ride...this is the "money" shot
Buddy getting in on some lovin'. Buddy was a pimp and bought all the women roses, including my MOM!
Okay seriously?! How can you not love this face?!I know this post is for Mr. Bumblebee's birthday...but I love her!
Thursday, February 7, 2008
Chocolate Chip Muffins
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup plus 1 tablespoon sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
3/4 cup milk
1 cup semisweet chocolate chips
Preheat an oven to 350°F. Line a 12-cup muffin pan with paper liners.
Mix the batter in a bowl, using a wooden spoon, stir together the flour, baking powder and salt.
In a large bowl, using an electric mixer, beat the butter and the 1 cup sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat until blended. Add the other egg and the vanilla and beat until well blended.
Turn off the mixer and scrape down the bowl with the rubber spatula. Add half of the flour mixture and beat on low speed just until blended. Pour in the milk and beat just until blended. Add the rest of the flour and the chocolate chips and beat until blended.
Fill the muffin cups using 2 large spoons, one to scoop and one to push, fill each lined muffin cup with batter. Sprinkle the 1 tablespoon sugar evenly over the tops.
Bake the muffins. Put the pan in the oven and bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 21 to 23 minutes. Remove the pan from the oven, set it on a wire rack and let cool for 20 minutes. Tip the muffins out of the pan onto the rack and serve warm or at room temperature. Makes 12-15 muffins.