Stretching only ten miles, the islands of Marathon are right in the middle of the chain of the Keys islands. Traditionally a home to fishing and marine activities and beachside restaurants, the city loves its stone crab, lobster, and other fresh seafood that come straight from its waters. Local chef John Mirabella has become one with the local seafood and community, immersing himself completely, so I asked him to take us on an edible tour of Marathon.
I have to say that poke might be the best thing about Hawaii. I ate SO much poke when I lived there. Since being back in the mountains, I hardly have eaten it at all. Until recently. Ben and I are trying a Pescatarian diet, so we have been trying to find new ideas for meals. Now I am hooked again. This recipe is SO easy and SO delicious. This is great for lunch by itself or for dinner served with cilantro-lime rice.
This spring has been SO nice! The weather has been awesome, which means we have been able to camp a bunch already! With all the climbing and outdoor activities it is important to have a breakfast that will set you up for success. This is another Pinsperation post, but the boats are just so cute you can’t be mad about it!
I have to admit, I am usually not a fan of one-pot meals. Why? Because one component of the dish is usually compromised to cook everything for the same time at the same temperature. This is not the case here. You will probably want to bake some potatoes or cook some rice to go with it, but everything in this one pot comes out perfect!
Do you ever find yourself scrolling through page after page on Pinterest? If so, do you also find yourself with a list of things that you “definitely have to make”, including home improvement projects? That is how I am too. Pinterest has created this strange world of adorable tricks and easy DIY projects that never used to exist. I, for one, am thankful for that. These egg-in-a-hole toasts were definitely inspired by all the crazy breakfast ideas you see on Pinterest.
So it has been over two months since my last vacation… Which naturally means I have travel fever! My friends and co-workers are currently traveling in or are going to: Japan, India, Thailand and the Philippines. Notice a trend? This has had me craving Asian food!
Isn’t it funny how cooking styles vary from person to person? Ben likes to sauté meals, even the proteins. Me? I like to throw everything in the oven, sit back and relax with a glass of wine. I especially think winter is a great time to pull out your dutch oven or casserole dishes. Which do you prefer?
We survived the Holidays! Sorry I have been MIA for a while. The Holidays are the busiest time of the year for a Catering Liaison; but we survived and are now enjoying the normal chaos of ski season in the mountains. There hasn’t been much snow, but it has been pretty cold! We have been eating a lot of comfort food, but are still trying to balance it with healthier options.
Orecchiette pasta will forever remind me of the trip I took to Puglia, Italy with my mom to attend The Awaiting Table cooking school. We learned how to make our own little “ear” pasta; it was surprisingly easy! When I saw a box of orcchiette pasta on the shelves at the store, I couldn’t resist.
To pair with my Malaysian Curry Laska, I decided to make a light salad. The RawSpiceBar box also had a Kaffir Lime spice blend, which I though would be perfect for a cucumber salad. I ended up making a dressing out of the spice blend and tossing it with shaved mango and cucumber.