A Jeanne in the Kitchen

I didn’t have to go very far at all to capture this beautiful Cooper’s Hawk with my camera. He appeared in my neighbor’s tree and stayed there for quite some time, allowing me to take quite a few good shots. These were all from the window in my breakfast nook area of my kitchen.

Even though Cooper’s Hawks are one of our most visible types of woodland hawks, we don’t see them too often in our area, and particularly not in our own backyard. He is also out of season, as they are typically seen in the fall and winter months, not early summer. But I was pleasantly surprised to see him, and he is ALWAYS welcome, anytime he wants to visit.

We have been home from Belize now for about 10 days. But as usual, as soon as we got home, I hit the ground running and was doing all kinds of things. We have already had people over for dinner twice in the short time we’ve been home too. It seems if I am not on vacation, I am always cooking.

When on our rum tasting quest Rum Tasting The Belizan Way, we bought a bottle of coconut rum. When we got home, I made a coconut lime rum cake for one of our dinners. I also used the lime chocolate I bought while in Cozumel for my chocolate ganache, so this was truly a Caribbean cake, through and through.

Since rum is so popular all throughout the Caribbean, and we had just returned from Belize, also in the Caribbean, it was only fitting to make a rum cake for dessert. Rum cakes have became a symbol of Caribbean culture, representing the fusion of European traditions with local ingredients and flavors. Rum cakes, particularly Jamaican black cake, have a rich history intertwined with the Caribbean’s colonial past and the traditions of enslaved people. The cake’s origins can be traced back to British colonists bringing fruit pudding recipes to the Caribbean in the 18th century. Local chefs and enslaved people then adapted these recipes, incorporating local ingredients like rum and spices, creating the unique Jamaican black cake we know today. Rum, a byproduct of sugar production, was used not only for flavor but also as a preservative, making the cake suitable for long-distance travel and celebrations, and helping to keep the cake moist. In the islands, rum cakes are traditionally served at Christmas for holidays, though they are available year round because they are so popular with tourists.

Coconut Lime Rum Cake

My recipe was inspired from a book I read on vacation, though you would never know it by the end result. My cake was NOTHING like the recipe I found in the book I read, but it was inspired by it, nonetheless. As usual, I made up my own recipe. 🙂

1 stick softened butter

3/4 cup firmly packed brown sugar

1 egg

1/2 cup milk

1 cup coconut rum

1/2 tsp lime extract

1/2 tsp coconut extract or vanila

2 cups flour

1/2 cup coconut flour

1 tsp baking sooda

1 tsp ginger

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

chocolate ganache

toasted coconut

green sprinkles, optional

Preheat the oven to 350* F or 180*C.

Spray a 9″ cake pan with cooking spray and line the bottom with parchment paper.

Mix all the dry ingredients together and set aside.

Beat the sugar and butter together. Add the egg and milk, lime extract and coconut extract and beat again.

Add the flour mixture 1/2 at a time, mixing in between additions.

Evenly pour the batter into the prepared cake pan and bake for about 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

When the cake has completely cooled, remove it from the pan and add the ganache. Typically, a ganache is equal parts melted chocolate to cream mixed together.

Toast the coconut to a light golden brown.

Once the ganache has been spread over the cake, add the toasted coconut and green sprinkles if you like, and enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

The loose ends of Belize will end my Belizan tour, with photos of odds and end things. They show everyday life in Belize.

Belize was once a British settlement, and was known as British Honduras from the 17th century until it got its independence in 1981. The name was changed to Belize in 1973.

Before Belize was colonized by the British, the largest influences came from the Mayans, until the Spanish came in the 16th century. The Spanish and the British both laid claim to Belize until the British finally took it over in 1798.

I hope you enjoyed our Belizan trip and our adventures as much as we did. There will be many more adventures yet to come. We just have to experience them first. Life is an adventure. Live as many adventures as you can when you can. ‘Til next time.

Part of the fun of traveling is finding new places to eat, and eating like the locals. I love going to as many different restaurants as possible while on vacation. Every place is different and unique. One place Larry waned to try was a restaurant called Caliente. It was a mixture of Mexican and Caribbean foods. We love both, so it was a win/win for us.

Larry was making friends with our server.

Of course we ordered some delicious libations and more seafood.

I ordered the Caribbean bacon wrapped shrimp, that I shared with Larry as well.

And Larry ordered snapper with a spicy butter sauce.

Both were very good.

We sat on the balcony with this lovely sunset as our view. Life is definitely good indeed. 🙂

Have a great day and make everyday great. Enjoy all the sunsets in your life. Stay safe and stay well. ‘Til next time.

Belize borders Mexico and Guatemala. They share a common history with the Mayans and Mayan chocolate, among many other shared commonalities. The cacao bean, or the “bean of the Gods” is also grown in Belize, though on the mainland and not so much in Ambergris Caye. Mayan chocolate is very popular all throughout Belize as well as Mexico. On one of our non-diving days, we took a chocolate making class and learned how to make Belizan/Mayan chocolate.

We were back at the Belize Chocolate Company, also known as the Chocolate Boutique.

The class started with a short video of how the cacao is grown and processed.

Everything was explained and then the demonstrations began. This is the cacao bean or pod. The white “slimy” interior is removed first to reveal the beans. Each pod contains roughly 50-60 beans. Once the beans are removed from the pod, they are fermented in boxes that are covered in banana leaves and then sun-dried.

Once dried, they are then roasted in a big roaster. There are 2 locations in Ambergris Caye/San Pedro. One is the shop, where we were, and the other is the production site, a little bit further down the road.

Every bit of the pod and beans are used. Nothing is wasted. The shell is used to make both mulch and cacao tea. The nibs are left, and that is what is broken down to make the actual chocolate that we eat, or drink, as the Ancient Mayans originally did. The Mayan word for chocolate, “xocolatl“, meant “bitter water”. And believe me, it is BITTER! Nothing like the chocolate we are used to eating, that’s for sure! This name reflects the original consumption of chocolate as a liquid beverage, often flavored with chili peppers and other spices, similar to a mole sauce. The word “chocolate” itself is derived from the Mayan word “xocoatl”. The nibs are then ground down to form a paste. The paste is the part that is used. The ancient Mayans drank it with nothing but boiling water. Today we add sugar and dried milk.

Pouring the chocolate nibs out to be ground into the chocolate paste. These large bowls are family heirlooms, passed down from the generations. They are used to grind anything from chocolate to corn.

Grinding down the cacao nibs is truly a talent. The technique is in the wrist, and is all about speed and applying the right amount of pressure. We all got a chance to try out our chocolate making skills. None of us were nearly as skilled as our instructor. 🙂

Once the nibs are ground to a paste, they are mixed with boiling water to make a thick paste. We tasted it at every stage. I will be brutally honest with you; it was AWFUL this way.

Next we added the sugar, for the dark chocolate and the sugar and the dried milk and ground it all some more to make the milk chocolate. Dried milk is used so it doesn’t spoil and has a longer shelf life. If you like dark chocolate, the general mixture is 70% pure cacao to 30% sugar, but there are plenty of other variations as well.

The chocolate was very good once the sugar and/or milk were added.

This is how the Mayans and the Belizans make both their dark and milk chocolate. To make their white chocolate, the cocoa butter that has been extracted during the pressing process is mixed with sugar and dried milk. It has many different uses, both edible and non edible. To make it edible, again, sugar is added and blended into the cacao butter. We all sampled the dark, milk and white chocolate. They were all very good and all very different. The Mayan chocolate is not nearly as smooth as the European chocolates we are all accustomed to.

The class was very interesting and informative, though I would have liked a little more hands-on experience. You can take group classes, like I did, or you can have a private class, that will allow for more hands-on experience. I enjoyed the chocolate class a lot. It was a fun, unique learning experience.

“Life is like a box of chocolates. You never know what’ya gonna get”, Forrest Gump. Have a great day and make everyday great. Stay safe and stay well, and eat your daily dose of chocolate. ‘Til next time.

Before we went to Caramba for dinner Eating Our Way Around Belize – Part 4, we were just strolling around, taking in all we could. We found the Traveler’s Rum store and decided to stop in. We asked if they did rum tastings, and that they did. They had quite a display of all their rums. At first we said we only wanted to try some, but Yvette, our lovely rum hostess, said to really experience the rum in the Belizan way, we had to try them all. Twist our arms. We agreed to her terms, but we told her to just give us little, tiny tastes.

I told her to smile pretty for the camera. She asked if I was going to make her famous. I told her I hope so. 🙂 She was a lovely lady, and very informative. Travelers Rum is a locally owned and family run business that has been handed down through generations. It has been around, winning various awards for its rums, for over 70 years.

Here we are, well into our rum tastings. Yvette is pleased with herself. We have made it through all of the tastings and we’re still standing. 🙂

Prince Harry and I are toasting with his favorite rum.

We travel all over the Caribbean all the time. We have tried so many Caribbean rums too. They are all different, and are all good, with their own unique styles. Of course we bought some to take home with us too. We bought a coconut rum, which I have already used it to make a coconut rum cake, but more on that later. 🙂

Salud! A Votre Sante! Lift a glass in good cheer.

Have you ever been to a pick-your-own seafood restaurant? I never had before, but Caramba in Belize is just that.

There was all kinds of fresh seafood available. It is all stored on ice to keep it as fresh as possible until you pick what you want for the chefs to cook up.

Caramba also has a full menu, which we actually ordered our dinners from. We got there in he nick of time. It was pretty quite when we first arrived, but by the time we were ready to leave, it was filling up quickly.

I ordered some chili mole shrimp.

And Larry ordered the snapper. I shared some of my shrimp with him too.

One of the items on the pick-your-own table was giant sea scallops. I LOVE scallops, and had to partake in the pick your own experience, even if only for a tiny bit. So I picked one HUGE scallop.

Here I am picking out my one scallop. It was fun. The staff was very accommodating and had fun too.

The chef cooked it to perfection for me. I had a lot of my delicious chili mole sauce leftover that I used for my lone scallop. Delicious!

After dinner, Larry saw an ice cream place across the street from Caramba, and he hadn’t had ice cream all week, so he had to indulge in some Belizan ice cream for dessert.

Larry was, well, “happy as Larry”, an old Australian term.

Have a great day and make everyday great. Stay safe and stay well, and if ice cream is your thing, eat your ice cream. It will help keep you happy. ‘Til next time.

You all know how much I love my birds. Belize offered some beautiful birds too.

There were lots of Chibi Chibis. There was a pair building a nest at our resort too. We watched them building their home daily. They were building it between layers of the roof of the outside pool bar, right across from our unit.

We saw another one building a nest up at Tranquility Bay, way up north.

There were lots and lots of Frigates flying high above us, over the sea.

Great-tailed Gracklings are very common all over the Caribbean.

When we went up to Tranquility Bay, we saw lots of Ibis at the seashore.

We saw some Sand Pipers too, but I was only able to get 1 good shot of them. They were kind of hard to see, because they were hidden in sargassum seaweed, which was particularly heavy this time.

Of course there were brown Pelicans, Laughing Gulls and Cormorants too. But again, I did not get many shots of them this time.

There were Caribbean Meadowlarks.

We did see some real parrots, but alas, no pictures. This is the best I could do as far as parrots go.

And we saw some Green Herons and Egrets too.

I thought this was another crocodile at first, but I think it is just a rock formation. It sure looks like a crocodile though.

Of course there are many other types of birds to see too. We weren’t specifically bird watching though. This is just what we saw this trip. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Usually when we travel, we just get some fruit for breakfast and eat a small snack for lunch. We almost always split meals too. We don’t eat out too much at home, but we do when we travel, at least for our main meal of the day. There were a couple of times we ate leftovers from previous meals. It helped that we had a microwave and refrigerator in our unit too.

One of the places we ventured into was called 303 Belize. The owner is an ex-Coloradan, who ironically sat next to us on our flight home too. He was going back to Colorado for a vacation to visit with family. 303 is one of the main Colorado/Denver area codes. Again, we dined with a nice ocean front view and memoralbia from home. We met so many Coloradans on this trip.

Old skis were creatively repurposed.

So were old scuba tanks. The owner, Jim I believe, said he moved to Belize for the diving, but he doesn’t get to dive nearly as much as he wants to. I know that feeling. 🙂

Again, we ordered more ceviche. Every place makes their own style, with their own unique personality. We also ordered a salad and some fish. NO, we didn’t eat everything, but we did split it all. 🙂 Once again, everything was fresh and delicious too.

Life is delicious. Enjoy every bit. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

On one of our non-diving days, we filled part of our day by taking a food tour of Belize. It is the same exact tour we took three years ago, and went to the same places, but it was still deliciously fun. It is a walking tour that takes place in Downtown San Pedro. All the places we went to are owned and operated by local Belizian families.

Our tour guide was Norma. We met at the local town square, then walked to our destinations from there.

Our first stop was at Briana’s for some traditional rice & beans and stewed chicken.

From Briana’s, we went into Saul’s Cigars and Coffee House to sample some rum creams and learn about the cigar making process.

Saul is pouring his very tasty rum creams for us to sample. Ironically, this gentleman and his wife in the background took this same tour with us 3 years ago too. Small world. 🙂

These are the rum creams we sampled. One was a coffee flavored cream, another was coconut flavored and the third was chocolate. I liked both the coffee and the coconut best, probably in that order too.

Learning about the cigar making process in the other room.

Our next stop was El Fogon, which means the hearth or fireplace. In this case, it meant, cooked over an open fire.

Here we enjoyed some refreshing rum punch along with some salbutes and conch fritters.

After finishing at El Fogon, we moved on to The Fry Jack House. Fry jacks are like sopapillas and can be topped with anything from sweet to savory. Larry and I had stopped in on one of our diving days too, after diving, but we ordered something different.

When we went on our own, we split a fried fish fry jack and a Nutella fry jack.

When we went with the tour, we had a fry jack topped with honey and powdered sugar and a chicken fry jack. All are very good.

Our last stop was at the Belize Chocolate Company. We also went back a couple of days later for a Belizan/Mayan chocolate making class, but more on that later.

The group picture for this year. It was a deliciously fun tour. We liked it so much that we went back and did it again. We have now done this tour twice. 🙂

Have a great day and make everyday great. Stay safe and stay well, and “live, love, eat”. ‘Til next time.