We had a lot of good things to eat and drink in Cozumel, but the coffee totally sucked. It was awful. Also bad were the dairy products: everything comes UHT in a juice box. Some was descremada (skim) with vegetable oil added. I guess they did that so it was healthier, with less saturated fat? I didn't try it. The only cream available is condensed in a can, the color of caramel. Blech.





We did manage to eat mangoes EVERYDAY in one form or another. I have loved mangoes ever since my dad pinched them from a tree overhanging a sidewalk to have for breakfast in Maui. Unfortunately, I am allergic to the skin, so someone else has to prepare them for me. Lots of cheap labor in Mexico! We had mango margaritas, mango slices, mango custard pie... Here, Anthony is amazed by the sabor of mango yogurt. The ingredients are, "Leche, mangos, azucar." That's it!
















Everyone knows I love to take pictures of food (right, Emily and Lindsey?). Here is some of our resort food: turkey in mole, and grilled seafood (calamari, shrimps, and grouper). There were lots of good drinks at the resort (this one looks better than it tasted). We especially enjoyed the orange margaritas and pina coladas (not too sweet!). Oh, and I had about a dozen Mojitos a day. They are that refreshing.

































See the empty mojito in the background?

We came home to a garden mostly done with tomatoes (sniff...) but full of eggplants, cucumbers, and pepppers! I made a ratatouille (at the request of the kids, for the movie) that was surprisingly good. Tonight we had eggplant parmeggiano. We've got basil coming out our ears, too. Maybe we'll have pesto tomorrow.

What we're eating tonight: salad with nasturtium leaves and blossom from our friends' garden!

Our little cucumber plant finally came through and produced 5 cukes all at once. Of course I had just bought 3 more at the Farmer's Market. So, Anna and I made Quick Refrigerator Pickles.

About 3 big cucumbers, thinly sliced (or chunkily sliced, if you're Anna)
1/2 onion, sliced
2 cloves garlic, sliced
1 cup vinegar (we used apple cider)
1 cup water
2 tsp salt
1/4 cup brown sugar

Generously salt the cucumbers after slicing and let rest for 20 minutes. Rinse then drain cukes. Put some onion slices in the bottom of the jar(s), then layer with the cuke slices until full. (We used 3 little jelly jars.)

Bring vinegar, water, garlic, salt, and sugar to a boil on the stove, then pour over the cucumbers until they are covered. Chill in the refrigerator. They are better after 3-5 days, but we usually can't wait that long! Will keep 1 month in the fridge.

You can eat the onion and garlic, too. Crunch and delish!

Hello. I am Sam. Sam I am. Do you like green eggs and ham? Would you eat them in a boat? Would you eat them with a goat?



On a rainy 4th of July morning, I finally made my kids green eggs. They've only been reading about them for years! I told them the ham, however, would not be green. It's Morningstar Farms Bacon, made from soy and egg whites. OK, I know it looks like plastic playdoh bacon - it's almost grosser to look at than the green eggs. But it tastes pretty authentic, and doesn't make a mess of your kitchen or stink up your house when you cook it (2 min. in the microwave). Bonus! Cruelty-free bacon!



My kids devoured their green eggs. Anna was a little worried that we didn't leave any for slumbering Daddy. We did, however, show him the pictures after he awoke, and that was almost enough to send him over the edge! He said they looked like snot!













Note Anna's cuppa tea.

I am not tired of the caprese insalata - I made one with my largest platter for guests who really appreciated it Saturday night. I also made what my dad calls "Jennifer Shrimp." (I didn't invent it, but I introduced him to it) It is so simple, so scrumptious. I don't have any pictures of it, cuz we scarfed it all down. Here's the ingredient list:

Shrimp (we had Texas Gulf shrimp - yum!)
Fresh Basil Leaves
Prosciutto
Olive Oil
Cracked black pepper

Wrap each shrimp with 1 leaf of basil and about 1/4 slice of prosciutto. Skewer the shrimp, brush generously with olive oil, and sprinkle with pepper. Grill until shrimp are no longer opaque (do not overcook). Now devour.