Diving Grenada~~Day 3

Day 3 of diving was very nice but it started getting a little rough in the afternoon with high winds expected in the evening, canceling our scheduled night dive.

Our first stop of the morning was a site called Windmill Shallows. It contains neither a windmill nor shallows so we are unsure where the name originated. What it does contain is a Catamaran that was used for taking tourists out for rum cruises.  One morning the crew came into work and the Catamaran had disappeared.  Some time later it was discovered lying on the bottom of the ocean at the dive site.

There was an entire colony of Lionfish living on this Catamaran.  All stationed right over this feeding hole which is probably why we didn't see much else.

We did see this guy....Who's not afraid of no stinkin' lionfish.

And this spider crab who was oblivious to it all.

Our second dive was Kohanee, another section of the miles long reef system.  This was a beautiful site with a lot of marine life and gorgeous corals of all kinds.

We hung out by the pool after lunch.  We had spa services provided with our all inclusive package so Frank went for a back massage and I had a facial.  It was so wonderful that I scheduled a massage for today.

After our spa treatments we attended a chocolate and rum tasting.  We tried many different chocolates from 100% cocoa to 60% cocoa.  Some were plain, others were flavored with sea salt, nutmeg and ginger.  This is, after all, the Spice Island.   My favorite was the nutmeg flavored bar with 60% cocoa.  My most exciting find were cocoa tea balls.  I picked some up and got the recipe for cocoa tea….we have National Tea Day in June!

There were 3 different rums that we tried.  The first was 150 proof.  It was like taking a sip of lighter fluid.  The second was a Plantation Rum to be enjoyed on the rocks, with a sweeter honey flavor to it.  The last was a 10XO aged in Bourbon barrels from Tennessee and meant to be enjoyed neat.  This last was my personal favorite.

Cocktails and laughter before dinner.

Music and Dancing during Dinner.

Delicious Cajun Shrimp for dinner, that tasted more sweet and spicy than Cajun.

And then back to the room for a good night's sleep before diving the next day.  This is when my vacation went awry but more about that in tomorrows post.  See you then.

The Dance Recital, Lion's Head Meatballs and The Weekly Menu

Yesterday was Little Miss Melody's Dance Recital.  They danced to the song "Oh, What a Miracle".  I couldn't agree more and I think you will agree what a miracle these little darlings are when you watch the video.

This morning we are doing some Spring cleaning of the yard.  Let me tell you.....Four dogs can make a lot of damage to a yard, especially when 3 of them are monster dogs.  I have a feeling that, weather permitting, most of the week is going to be spent on yard work.

This past Thursday I made a new Asian recipe called Lion's Head Meatballs. I found numerous recipes for these meatballs during an internet search.  Some used pork, some used beef.  Some were fried, others were baked.  Some were served dry on lettuce leaves, others were served in a broth with cabbage.

I took a little of this and a little of that from each recipe/article that I read and created my own version.  I don't know how authentic it is but I do know that it was very tasty and will be made again and again.

The articles all seemed to agree that these meatballs were an imperial dish and often served to children as the meatballs, once cooked, looked like lions heads surrounded by a mane of cabbage. I didn't see it. All I saw was a delicious dinner waiting to be eaten.

I am sharing this Week's Menu and you will find the Lion's Head Meatball recipe, I developed, immediately following.

Weekly Menu

Saturday

Soup and Sandwiches

Sunday

Beef Roast

Mashed Potatoes

Glazed Carrots

Meatless Monday

Italian Spaghetti Squash Bake

Tuesday

Beef Pot Pie

Wednesday 

White Chicken Chili

Broccoli Cheddar Corn Muffins

Thursday

Stuffed Pork Loin

Roasted Red Skin Potatoes

Green Beans

Fish Friday

Church Fish Fry

Lion's Head Meatballs

1 lb ground pork
1/3 c. dry sherry
4 cloves garlic, minced
2 scallions, finely chopped
1 egg, beaten
2 t. ginger paste
2 T. soy sauce
1 T. sesame oil
1 T. cornstarch
salt and pepper, to taste
cooking oil (I used peanut)
2 1/2 c. vegetable broth
1 T. soy sauce
1 head bok choy, leaves and tender stalks cut into thin slices
8 oz. mixed mushrooms, shitake, portabella and oyster
2 cups steamed rice

Place pork, sherry, garlic, scallion, egg, ginger, soy sauce, sesame oil, cornstarch and salt and pepper in a large bowl.  Mix together, using clean hands and stirring in a circular motion, until the liquid is absorbed.  Form into golf ball size balls and set aside.  You should get 12 meatballs.

Heat about 2 inches of cooking oil in a wok over high heat.  Carefully, add the meatballs in batches, frying on one side while ladling cooking oil over the top.  When browned on the bottom, turn over and brown top side.  Remove to a plate and continue in this matter until all meatballs are browned.

Discard the oil and add the vegetable broth and 1 tablespoon soy sauce to the wok.  Return the meatballs to the wok and surround them with the bok choy and mushrooms.  Bring to a boil.  Cover the wok, reduce heat and simmer for 15-20 minutes, until pork is cooked through.

Place 1/2 c. rice into each of 4 shallow bowls.  Top with 2-3 meatballs, divide the cooking liquid and vegetables among the bowls, surrounding the meatballs with the bok choy, and serve. Print Recipe