My son Steven sent this email... check out his recipe link below!So, someone at my office brought in a ton of cukes from their garden, really big ones, and I took home a bunch, cuz it was like, free food, and that's good, because free food means I can buy more ipods, and anyhoo, I was never going to be able to eat these cukes before they went moldy, cuz there were like too many of them, so I figured I should somehow try to extend the life of the cukes, and then I remembered there were these things people made called pickles and preserves and stuff like that, so I started to look into it, using the interwebs, and I found a basic recipe, after some searching--the first several recipes I found had sugar as an ingredient, and I said no, no, no--so I kept looking and found something that was more true, and found a way to do this experiment without special canning equipment and huge vats and special jars and lids and seals and sterilization and all that, because I didn't have the time or energy for that, and to this basic recipe I added about eleventy different spices because I was feeling mischevious, and I thought it would probably be a bust, that things would turn out to be inedible, but I didn't care too much, cuz the cukes were free and it was darn easy to do, so I experimented and went wild and added in the spices like the spicy guy that I am, and wouldn't you know it, these pickles turned out to be the best pickles i've ever tasted, they are mega-delicious, and I brought several jars of them in to work, and people often bring stuff in to work to share, so usually it's like, ho hum, thanks, but people who I don't even talk to a whole lot went out of their way to stop by my desk and rave about how amazing the spicy pickles are, and to please share the recipe, so I was at this point obligated to write it all up, and thus I bring you this internets page that I made, which is passed along with love and best wishes and hopes that the pickle gods may allow your preserved cukes to turn out just as deliciously, and that you may enjoy in the crunching and spicy goodliness of which you might partake if you undertake and execute to the equivalent of my own pickle making abilities, yeah good luck with that!
Aww yeah, that was one sentence.
snipurl.com/spicyp
recipe by Steve Travers
One of our favorite places to get a great lunch and enjoy the scenery in Placencia Village is the Barefoot Beach Bar. It's right off the Sidewalk and the food and drinks are excellent. Cassie and Bryce are great folks and the whole atmosphere is just delightful. And yes the colors in the picture are real and untouched!
Our friends, Mary Ann and Eldon Mead from Arkansas, recently drove a motor home here and are working on the beginnings of their beach front home just north of Singing Sands. Today, Eldon treated us to his awesome home made pizza done on our outdoor grill. Here's a peek... with more photos of the whole process here.
Those of us who live on the Placencia Peninsula and those who visit, have the absolutely improbable and delightful opportunity to enjoy what many consider the best ice cream in this part of the world. The Italian Gelato at TuttiFrutti (right next to The Purple Space Monkey) is so good, that it has become a weekly obligatory part of our shopping... one container of chocolate, one of Bailey's or cappucino, and one of mixed berry. Deciding is almost as much fun as the eating.
