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Moving to Vieques, Puerto Rico
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The Gringarican Handbook - stories about moving to Vieques, PR, life in the slow lane and becoming a Gringarican

Morning Dance, Spyro Gyra, 1979

Hearing roosters and dogs at 4am does nothing but make me smile.  We are home!  Accompanied by friends Jane and The Wiz, a Thanksgiving day arrival does not pose a problem.  Mambo market has all the necessities - rum, tonic, juice, eggs, muffins, cheese yogurt, coffee.  The yard offers us fruit - coconuts, limes, bananas, but no starfruit.  Bili Restaurant in Esperanza offers a fabulous dinner - no turkey for this crew.  We go PR all the way with pork chops, mofungo, yucca, mahi and guava custard cake.
A great find for us this trip is Alamencenes Morales - the cash and carry store in Isabel, located across from Bar Plaza.  We can buy beer, wine and liquor at a discounted price and other items are available like shrimp and meats.
Our first order of business after the holiday is talking to our contractor and our realtor.  We are on a mission for my mother, who has decided she, also, would not mind a property in Vieques.  Online we have seen a small house, well priced, that might fit the bill as a nice place to own as a vacation rental.  Located an easy walk to Isabel, near the lighthouse, it is a short walk to a beach.  It has potential.  Although we don't seem to be getting any closer to closing on our property, this is an exciting vicarious alternative.
Red Beach is our first stop for sun and surf.  Alot more people than we are used to, but by no means crowded.  We are happy to be warm after frigid Vermont.
We enjoy outdoor dining at Bravos House and I have made sure that this necessity is included in our dream home plans.  Culebra and St. Thomas are so clear this evening that we feel we could reach out and touch them (or at least swim there). 
At the fruit & veggie truck, Mundo has introduced us to recao.  New to us, it is a leafy vegetable, almost like a small romaine leaf, that smells like cilantro, a favorite.
White Beans With Recao
2 cans white beans, drained (unless using white beans in tomato sauce)
1 bunch recao
1 onion chopped
fresh or canned tomatoes
White wine or vermouth
Goya Adobo to taste
Adobo is a spice that is available everywhere.  It comes with or without pepper, with or without cumin, and probably some other ways. 
Saute onion in olive oil.  Add white wine or vermouth.  Add recao and cook until wilted.  Add beans, tomatoes and Adobo. 
We spend clear sunny days reacquainting ourselves with Secret Beach (no longer a secret) and Blue Beach.  We also reacquaint with old friends, meeting Gilly at the Blue Moon Bar for a sunset toast.
We must mix a little business in with all this pleasure.  Ernesto, our potential contractor, stops by to chat about our future project.  He has an engineer he likes to work with.  Apparently the engineer we were originally told about has multiple lawsuits against him.  The engineer will take my dream house drawings and execute them into building plans.  Cool.

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