Montserrat in an RV
It feels good to back on my world culinary journey. Bob finished his testing up on Tuesday and he is good to go. Now we just got to get that man back to work…none too soon, either…we have one more unemployment check and we have exhausted that. But, enough about that…not important…life has a way of just working itself out, so I don’t worry about it too much.
Tonight was the night for Montserrat. On the menu: Blaff, White Rice, Montserrat Cabbage Salad and Lemon Squares.
It started out with the promise of a decent day this morning…it lied. It has rained all day long 
Montserrat is a British overseas territory located in the Leeward Islands, part of the Lesser Antilles island chain in the West Indies. It is 9.9 miles long and 6.8 miles wide with 25 miles of coastline.
Montserrat is a British overseas territory located in the Leeward Islands, part of the Lesser Antilles island chain in the West Indies. It is 9.9 miles long and 6.8 miles wide with 25 miles of coastline.Montserrat’s nickname is the Emerald Isle of the Caribbean because of its resemblance to the coast of Ireland and for the Irish ancestory of some its inhabitants.
The capital is Plymouth but the de facto capital is Brades because in July of 1995, the Soufriere Hills volcano, which was dormant for centuries, began an eruption that eventually covered Plymouth under 39 feet of mud. The entire southern part of the island is an “exclusion” zone, uninhabitable and not safe to travel in.
Montserrat is located 300 miles east-southeast of Puerto Rico and 30 miles southwest of Antigua. Montserrat has two islets: Little Redonda and Statue Rock.
I thought I would start this blog out with dessert first! This is the crust for the Lemon Squares. I really am glad that I got that pastry cutter, it’s come in handy for so many things.
Here is a damn picture of me pressing the crust into the pan. I hate my picture being taken!
The finished crust…
Last weekend, Bob and I went to the farmers market and I picked up a dozen of farm-fresh eggs. They were a bit spendy at $4 per dozen, but I don’t mind spending the extra to support our local farmers and economy. I also dig the fact that I got some green eggs in my dozen!
I like looking at the color and size difference in the yolks.
This baked up perfectly!
YUM!
Here are most of the veggies that go into Montserrat Cabbage Salad. I almost psyched myself into thinking that I wouldn’t like this recipe…
because the dressing called for vanilla yogurt…I thought, “GROSS!” But I got a container of Greek vanilla yogurt, bit the bullet and mixed that sucker up.
Like this…
I was pleasantly surprised…it was quite tasty! We’ll have the leftovers tomorrow.
Here is the marinade for the Blaff.
I wound up using a pound and a half of Alaskan cod. It’s pretty affordable around these parts.
I made white rice to put the Blaff over…
The cod, hanging out, waiting to be poached in the marinade.
I thought it was just ok. I don’t think I’ll make this dish again…I just don’t really dig poached fish, I suppose.
And this was dinner tonight…
Complete with dessert.
I thought I would start this blog out with dessert first! This is the crust for the Lemon Squares. I really am glad that I got that pastry cutter, it’s come in handy for so many things.
Here is a damn picture of me pressing the crust into the pan. I hate my picture being taken! 
The finished crust…
Last weekend, Bob and I went to the farmers market and I picked up a dozen of farm-fresh eggs. They were a bit spendy at $4 per dozen, but I don’t mind spending the extra to support our local farmers and economy. I also dig the fact that I got some green eggs in my dozen!
I like looking at the color and size difference in the yolks.
This baked up perfectly!
YUM!
Here are most of the veggies that go into Montserrat Cabbage Salad. I almost psyched myself into thinking that I wouldn’t like this recipe…
because the dressing called for vanilla yogurt…I thought, “GROSS!” But I got a container of Greek vanilla yogurt, bit the bullet and mixed that sucker up.
Like this…
I was pleasantly surprised…it was quite tasty! We’ll have the leftovers tomorrow.
Here is the marinade for the Blaff.
I wound up using a pound and a half of Alaskan cod. It’s pretty affordable around these parts.
I made white rice to put the Blaff over…
The cod, hanging out, waiting to be poached in the marinade.
I thought it was just ok. I don’t think I’ll make this dish again…I just don’t really dig poached fish, I suppose.
And this was dinner tonight…
Complete with dessert.Groceries for tonight’s meal ran me $18.57 which leaves $1.43 for the Beach Bag…the 25 week total is $125.77.
You all voted weeks ago and left me with a tie on my hands. I turned to my Facebook group witchywoman’s Life in an RV and took the first 5 votes to break the tie…next week, and the halfway through the second year country will be Samoa. Make sure to vote for week 27 by scrolling up ^^^ and over —->>>> and cast your vote.
Until we meet up in Samoa next week…PEACE!
