The first full day of the new year and it almost got away from me but, then I caught it. Wow, I slept in till about 0930, woke up and soon made coffee and blueberry pancakes. Funny how we don’t cook pancakes, we make them.
Then my next door neighbor aboard S/V INNcredible Sea Lodge, a Lagoon 45 Catamaran, invites me over for an evening dinner party featuring fish stew as the main course. Shortly, another couple shows up and returns one of our drinking cups, missed from last nights celebration.
After a thorough trawler boat tour showing off our highly varnished floors, they depart. Next, I need groceries and the next shuttle to town is 2:10 p.m. Off I go believing that after the ATM withdrawal, I can eat lunch. Not today, everything except for the COW supermarket was closed.
Just in case you are wondering, my lunch and dinner is about 60 minutes apart.
My meal cooked. To jasmine rice in the rice cooker, add one can of octopus, draining off some of the juice. Preheat the canola oil, chop up the banana then cook. Play with the new juice squeezer by squeezing some limes. Serve up an ice cold Indio beer. Put on some music. Serve and eat.
Plátanos Maduros Recipe
1 very ripe plantain with black skin
Canola or corn oil
Optional: fresh lime
Heat enough oil in a skillet so that the oil is about ¼ of an inch deep. Peel the black skin from the plantain and slice it diagonally into rounds that are about ½ inch thick. When a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown. Turn over each slice and cook until both sides are evenly golden, with a hint of caramelization on the edges. Remove from oil and transfer to paper towels to drain; pat off any excess oil. Serve hot. Squeeze some fresh lime juice on them if you desire.