Up before sun rise, and off to Rockport to meet up with our guide, Brett for our air boat red fishing trip. The sun peaked from behind the horizon, and a beautiful day on the water was off to a great start. We left the dock about 7:30 am and headed out across St. Charles Bay......shore birds were busy feeding along the coastline and a flock of ducks circled over head.
Lines baited with fresh cut mullet, we waited for the reds to bite....soon the action began and reds began to fill the ice chest. We moved on to another site and quickly had our limit.
Heading back to the dock, we ran next to the shoreline and across areas of grass...and made one 360 degree spin around just for fun. Back at the dock at 11:00 am, boat loaded, fish cleaned and on ice... we decided to have lunch at Pop's Bar and Grill.
Packed our bags, loaded the car and headed out to Magnolia, Texas to the Berndt Family Reunion at Rhonda and Harlo's home. Our first stop was in Carmine for lunch at J.W.'s Steakhouse for some delicious, tender steaks. After a brief stop in Navasota, we arrived at Magnolia and unpacked the car. Later Evon and Linda arrived and we all enjoyed a stew dinner together, then us girls grabbed a bottle of wine and headed out to the hot tub to soak the day away. Up early the next morning, we waited for the Berndt family kinfolks to arrive. Soon the driveway was full of cars, the sound of chatter and laughter filled the air as everyone was busy catching up. Dinner was catered and all the family enjoyed sharing a meal together, with bunches of yummy desserts.
The afternoon was consumed with picture taking, touring Rhonda and Harlo's new home, and watching the little guys run around. All to soon the reunion came to an end and it was time to clean up, put things away and call it a day. Linda and Evon decided to go back home, but we stayed over and got a chance to relax and unwind. Sunday morning, I got up early and prepared Monkey Bread for the group, while Rhonda fixed eggs and bacon for all. Packed up we said our goodbyes and made the drive back home!
A "Girl's Trip" for Mom to Fredericksburg, Texas proved ghostly at the Bell Street Manor at 601 Bell Street. Mom, Lanell, and I arrived in town, had a yummy lunch at the Peach Tree Tearoom before heading to the Manor. Mom was surprised to find Shelly, Carly, Laney, and Haley waiting on the front porch, with Ginger to arrive later when she got off work. The 3 story house was built in 1907 and had served as a hospital and doctor's office. Dinner that night was at the Alamo Springs Cafe with some of the best hamburgers in Texas according to Texas Monthly...onion rings, cold beer, and 2 fried stuffed avocados....really good stuff. The ten mile drive down the winding Old San Antonio Road had them all wondering if I was lost or just plain crazy! We turned in for the night with a big day of shopping planned.
Saturday was spent on Main Street shopping most of the day with a later stop at the wineries for some sampling. Dinner that night was at The Cabernet Grill and what a gastronomical treat it proved to be. From appetizer, to entree, to dessert, it was outstanding. Then it was back to Bell street for our last night, before heading home.
Creepy This is where the real fun began! During our stay we all heard the old wood floors creaking, kinda eerie at night. A small CD player that had a habit of turning itself on, always playing a Eagles tune proved to be very strange. Footsteps upstairs when no one was up there could not be explained....but the final straw was the window pane crashing to the floor during the middle of the night almost proved to be to much for some of the "Girls"....could it have really been the ghost called Anne? Some were sure since it had been a hospital that folks had died there.....lots of laughs over our "Ghostly" weekend. Up Sunday morning, we packed and enjoyed breakfast and coffee and then it was time to head home.
“The sea, once it casts its spell, holds one in its net of wonder forever.” - Jacques Cousteau
Floating the Comal!
My Wish!
Words of Wisdom
Limited Out!
Pool Time!
Four Wheeling in Costa Rica!
Beach Bag
Aruba
Cooking with Josefina!
Cozumel, MX
Cruising on Oasis of the Seas!
The Captain's Chair!
Sailing to Klein Bonaire!
Cayman Time!
Pecan Crusted Pork Tenderloin
Ingredients
1/4 cupapple cider
1 (1-pound) pork tenderloin, trimmed
1/4 cuppacked brown sugar
1 tablespoonspicy brown mustard
1/2 teaspoonsalt
1/4 teaspoonpepper
2 garlic cloves, minced
2/3 cupchopped pecans
Cooking spray
Preparation
1. Combine apple cider and pork in a zip-top plastic bag; seal and marinate in refrigerator 8 hours.
2. Preheat oven to 400°.
3. Remove pork from bag; discard cider. Combine sugar and next 4 ingredients (through garlic); rub over pork. Roll pork in pecans. Place pork on broiler-pan rack coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 160°. Remove from oven; let stand 10 minutes.
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Preparation Instructions
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
Octopus Surprise!
LOVE
To live is to dive, the rest is just a surface interval
Celebrating!
Cranberry Jalapeno Salsa
Cranberry-Jalapeno Salsa
In a small food processor combine the following and chop:
1 bag fresh cranberries
2-5 jalapeno peppers--- depending on how hot you want it, don’t seed the peppers
2 tablespoons fresh chopped cilantro
2 tablespoons lime juice
1 small purple onion
1 cup chopped pecans
1 cup sugar
Spoon mixture over two softened 8 oz. cream cheese and serve with Wheat Thins or salsa chips. Thanks to my friend Tammy for this great recipe! Go slowly on the jalapenos!
Across the Dunes
Beach Time!
Mantra
Dale at Daybreak
San Juan Jeep Tour
Ouray, Colorado
Chicken Boudine
Ingredients
2 cups cooked egg noodles
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1/4 cup drained, chopped pimentos
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Directions
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.I change it up by adding one bunch of green onions chopped, one container of fresh sliced mushrooms instead of canned and extra chicken and the whole container drained of pimento.Bake for about 30 minutes, or until bubbly.
Chillaxing on the Comal
Knee Deep
~Wishin' I was Knee deep in the water somewhere got the blue sky, breeze and it don't seem fair the only worry in the world is the tide gonna reach my chair Sunrise, there's a fire in the sky never been so happy never felt so high and I think I might've found me my own kind of paradise~
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.
Eels on Wheels
A picture is worth a thousand words!
Cilantro Lime Dressing
Cilantro Lime Dressing
1/3 cup extra virgin olive oil
1/2 cup chobani 0% plain yogurt
1 tbsp lime juice
2 garlic cloves, minced
1 tbsp white vinegar
1 bunch fresh cilantro, roughly chopped
1 tsp sea salt
Place all ingredients in a food processor or blender and puree until smooth.
Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish
Formal Night Photo
Water lily
Yard Egg Blender Frittata
Servings: 4 to 6 servings
Ingredients
Gather fresh eggs (8) 3 cloves peeled garlic 1/3 medium sweet onion 1/3 bag fresh baby spinach (2-3 cups packed) Sea salt Fresh cracked pepper Dash cayenne ½ block cream cheese (softened) 1 tablespoon of olive oil for the pan Handful fresh basil, plus a sprig or two more for garnish 1 ripe tomato 1 cup fresh grated parmesan or asiago
Directions
Seriously toss EVERYTHING, except the tomato and ½ cup of the grated cheese in the blender. Whir until well blended and fluffy. Pour mixture into a well oiled 14” cast iron skillet.
Bake at 400 for approx. 15 minutes.
When frittata begins to set, remove from oven.
Sprinkle liberally with cheese. Arrange tomato slices and thin slices of onion. Sprinkle on the rest of the cheese.
Crack a little pepper on top. Finish in oven until firm.
I like to broil the top for a few minutes when it is almost done.
Garnish with a little fresh basil.
Cheers!
Coconut Cranberry Bars
Ingredients
Crust
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
Topping
2 cups sweetened flaked coconut
1 cup sweetened dried cranberries
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
3 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Directions
Heat oven to 350°F. Combine 1 1/2 cups flour and sugar in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes or until edges are lightly browned.
Combine all filling ingredients in large bowl; mix well. Spread over hot, partially baked crust. Continue baking for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Corn Cheese Chowder Soup
Ingredients
4 Tablespoons 1/2 Stick Butter
1 whole Onion, Chopped
3 slices Bacon, Cut Into Pieces
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
1/4 cup All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
Preparation Instructions
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Serve immediately.
Favorite Reads
The Shades of Grey Trilogy
The Help
Seven Days in Utopia
Boundaries
Colorado Green Chile Frittata
10 eggs, beaten
½ cup flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter
Preheat oven to 400 degrees F. Lightly grease a 9x13 inch baking dish.
In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F, and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.
Elkwood Manor Warm Curried Fruit Compote
Servings: 10-12
Ingredients:
16 oz can
Peach Slices
16 oz can
Pear Slices
15 oz can
(or 2, 8 ounce cans) apricot halves (you may cut halves into slices
15 oz can
Pineapple Chunks
1 cup
Golden Raisins
¾ cup
Light Brown Sugar
½ cup
(unsalted) Butter, melted
3 tsp
Curry Powder
3 Tbsp
Freshly Squeezed Lemon Juice
Directions:
Drain all fruits and place in a 2-quart ovenproof casserole with the raisins. (Save fruit juices for another use, if desired.) Mix last four ingredients and pour over fruit. Bake covered, about 1 hour at 325 degrees. Serve warm.
Rocky Mountain Monkey Bread
Ingredients
3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons (to 3 Teaspoons) Cinnamon
2 sticks Butter
1/2 cup Brown Sugar
1/2 cup raisins
1/2 chopped pecans
Preparation Instructions
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these ingredients into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters, raisins, and chopped pecans into the cinnamon-sugar mix. Once all are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets, raisins and pecans out evenly in the greased bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.
1 Tablespoon Cherry Booze (such As Kirsch) Or Clear Rum
Juice Of 1 Lemon
Preparation Instructions
Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature.
Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you'd like a little pulp. Add milk, cream, booze, and lemon juice and blend briefly.
Freeze according to your ice cream maker's instructions, then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
Monkey La La Recipe
1 oz Vodka
1 oz Kahlua Coffee Liquer
4 oz Half and half
1 scoop Vanilla Ice Cream
2 oz Cream of Coconut
Life is short, live it. Love is rare, grab it. Anger is bad, dump it. Fear is awful, face it. Memories are sweet, cherish it.
Believe
Decide what you want .. believe you can have it, believe you deserve it, believe it's possible for you!
Cruising the Caribbean
Cheers!
Back in Cayman
Love That Sand !
SandFest in Port A
Truer words have never been spoken!
Shelter From the Storm-Dominical, Costa Rica
Celebrating our 3rd Wedding Anniversary
Here’s to our dreams, our memories, and all our tomorrows. Happy Anniversary!
Hanging out in Costa Rica
Zip line above the trees!!
Life
Life is an opportunity, benefit from it. Life is beauty, admire it. Life is bliss, taste it. Life is a dream, realize it. Life is a challenge, meet it. Life is a duty, complete it. Life is a game, play it. Life is a promise, fulfill it. Life is sorrow, overcome it. Life is a song, sing it. Life is a struggle, accept it. Life is a tragedy, confront it. Life is an adventure, dare it. Life is luck, make it. Life is too precious, do not destroy it. Life is life, fight for it. Mother Teresa
Ringing in 2011 in Costa Rica!
The Devil Made Me Do It!
Kayak Class
Life is what you make of it. Always has been, always will be!
Love this quote....
"Twenty years from now you will be more disappointed by the things you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor!"
Seaplane Flight over Honduras
Grand Cayman
A great week in Cayman!
Brain Food
"To live without loving is not really to live"
Food for Thought!
"You generate for yourself in life, what you think you deserve"
Ponder This....
Time is something you will never get back so make sure you use it right!!!
Something to remember:
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Chardonnay in one hand - chocolate in the other - body thoroughly used up, totally worn out and screaming 'WOO HOO, What a Ride "!!!!
Our Wedding Day
February 14, 2008
Waterfalls in Huatulco, Mexico
A quite moment in the jungle.
Somthing To Think About
Don't be afraid your life will end; be afraid that it will never begin.
Thought of the Day
"Every man dies. Not every man really lives."
Dinner at Casa Denis in Cozumel
Great Mango Margaritas
Quote on Life
"Some people dream about doing things. Some people do what others only dream about."