Skip to main content

Aruba Cocktails


We just got back from Aruba (see you didn't even know I left did you?). The food there is just absolutely delicious.  We ate at a Belgium place, Italian, and French.  We really did absolutely nothing and it was wonderful.  The Sous Chef wanted to take a surf lesson but "surf wasn't up." We were going to go to the natural pool but it was a four-hour tour and we didn't want to commit ourselves so we just went to the beach.  I read 4 books - doesn't sound too impressive until I tell you that one was a 600 pager. The Sous Chef was also asked if he wanted his hair braided - he declined. But we did spend some time sampling the different cocktails...

First I had to have the obligatory Malibu and Coke
Then I tried a Caribbean Sunrise - Malibu, Melon Liqueur, OJ & Cranberry

Then it was a Fudge Brownie Martini. I don't really know why they called it a martini as there was no gin in it but it was very chocolately.  Baileys, Chambord, Cocoa Liqueur, and chocolate syrup.

 A little Chambord straight up never hurt anyone either.
And how could I pass up a Mint Mojito?


Not one Pina Coloada in the lot. The Sous Chef also had a Malibu Bay Breeze, Gin & Tonic, and some of the local and imported (Belgium) beers. I will definitely be trying to recreate the Fudge Brownie Martini. Although with the chocolate sauce, it is so rich, I don't know how many of them you can actually drink. Two was my limit in Aruba.

And we did have dinner with an ood

This was the light on the table - sorry but it looks like an ood to me
Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los
2 comments
Read more

Denver Eats

I had never been to Denver or Colorado for that matter and was quite excited to go. It was really beautiful. I cut out of a few of the conference sessions and went to the Amphitheater at Red Rocks. It was really cool.  They had a listing of all the bands that played there. What was I doing in 1984 that I missed the Clash??! The restaurants were really great. Larimer Street had lots to offer. and it looked pretty too  First I went to Rioja . I had a tough time deciding what to have. I opted for the Octopus Farfalle in an appetizer portion. I was glad that I did. It was a tad bit spicy and we all know what I baby I am when it comes to heat. Then I had the Scallops as a main course. It came with eggplant spanakopita. It was quite good. Sorry no pics, I was busy eating.  For dessert, I had the variations of chocolate, which was beautiful as well as delicious. I at least took a picture of that. We were also treated to a mini beignet. I have to say it was better than the one that
Post a Comment
Read more

Project Cassoulet - Pork Ragu

Plucking the bay leaf out of the Ragu Step 3: Pork Ragu. I couldn't decide which pot to use for this, but decided it was probably best to use the Dutch oven (not THE Dutch oven). You needed to add the beans to the pork ragu afterwards, so I thought it best to use a big pot. However, before assembling the cassoulet, you need to bring the pork ragu back up to a simmer. I thought it best to store it in the pot (one less container to clean). Thankfully the pot fit in the refrigerator. This was not that complicated. Brown the pork, add the remaining ingredients, and cook until tender, skimming the fat every once in a while. Once it was done, I added the beans.  Since the beans were made the day before and chilled, this helped cool the ragu down a bit as well. Next time, I think cooking the beans and the ragu on the same day would be doable. Beans added and ready to chill
Post a Comment
Read more