Hey there… wow.. I was gone for a little while wasn’t I. Well after getting some mail and people wondering where I was I thought I’d start back up in here again. Lots of new stuff to tell you about and stuff to catch up on.. all in due time.
Woke to rain.. but its not a big concern.. weather is cool.. nice and breezy.
Wish it was like this back home… even though the temp here gets in the 90’s.. the breeze keeps it feeling cool. However.. after spending some time at the pool we did get a bit warm.
Out to dinner .. German tonight..
Up tomorrow for our last day here… heading back to Miami around noon.. should be back home by 8:30pm. Had a blast… great times.. lots of memories…
who said nothing could ever be perfect…
1 cup conch (approx 1/2 lb, usually about 3 pieces of conch)
1 yellow bell pepper (1 cup)
1 medium onion (1 cup)
1 big garlic clove (1 tablespoon)
2 Tbsp Key lime juice
2 Tbsp tomato paste
1 cup flour
2 Tbsp baking powder
1 Tbsp thyme
1 Tbsp parsley
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp habanero sauce
3/4 Tbsp salt, optional
1/2 Tbsp basil
1/2 Tbsp cumin powder
1/2 tsp black pepper
Pound conch with a rolling pin until it has flattened out (especially
the thick and hard foot), then dice into small pieces. Mix in lime
juice and tomato paste with conch in small bowl. In separate large
bowl, dice pepper, onion and garlic. Mix in spices. Mix in conch
mixture. Mix in flour, baking powder and eggs.
The mixture should be fairly thick, if you take spoon of it and
turn it upside down it should stick there for a few seconds. If
too thin, add more flour. If too thick, add a little milk. You
could also substitute a little beer for the milk if you like.rec
Get a couple of plates with napkins or paper towels handy, as well
as a tablespoon, a teaspoon, a fork, and a metal device for scooping
stuff out of hot oil.
Heat a pot of about 2 inches of cooking oil on medium heat. Stir
after a few minutes. Oil should be ready after 7 or 8 minutes,
don’t heat too fast or oil and fritters will burn.
Scoop up 1 tablespoon of fritter mixture, scrape it into oil with
teaspoon. Let cook for about 2 minutes, then roll it over with
fork (they float) and let cook on other side for about 2 minutes
or until lightly browned. Scoop out with scooper and let drain on
napkin plate. Let cool a bit and then taste. Carefully adjust
seasonings in remainder of batter to taste. Repeat this procedure
of making one fritter until you have the spices just right. The
recipe may seem like a lot of spices, but they lose their strength
when mixed with all that stuff and cooked.
Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.
So many things to do and not knowing where to start… it makes a vacation more work sometimes..LOL.. well doesn’t it? Back online checking e-mail and sending messages via AIM.
Remember the days of when a person was away from home, and the only contact was a long distance phone call?
Ok…. back to the trip.. went to dinner at Coconuts.. its here at the hotel.. ate out on the patio and tried the Conch fritters! What else would you eat down in the Conch Republic? It was pretty good.. reminded me of calimari in texture.
A walk around the marina.. some sightseeing and just being lazy… time to hit the pool. At least this is the off season, and its not crowded at all. Nite!
Mid 80’s and a breeze.
off to the airport… no rain.. a little cloudy though. I thought I would be sleepy this morning, but since I’ve been getting up at 3am the past two days I’ve got used to it.
Which reminds me.. I need to get my meteor shower pics developed. (long exposure pics) Time to go… see you later. Maybe I’ll get these messages uploaded as time goes by.. or either I’ll upload them when we are back..
Hey there… arrived in Miami around 11am. LOL.. picked up the rental .. a purple PT cruiser! Only thing its missing is the pink flames down the sides. The drive down from Miami wasn’t too bad.. lots of palm trees and blue skies. Arrived here in Key Largo around noon.. time for lunch and maybe a nap.