continued…Next we moved on to an exhibit on the moon. According to the signs, analysis of the rocks brought back by the NASA lunar missions have helped scientists to unlock the moon’s history. Scientists believed that when Earth was very young, … Continue reading →
Tag Archives | trawlers
The National Museum of Natural History in Washington DC – Part 1
Tuesday, Sept 30 — After we finished school in the morning, we ventured farther east up The Wharf than we’d been before to have lunch at Gordon Ramsey Fish & Chips, conveniently located across the way from Gordon Ramsey Hell’s … Continue reading →
Scuba Diving in Cozumel
The Great Mayan Reef is the second largest in the world, stretching 700 miles (1,126 km) along the coasts of Mexico, Belize, Guatemala, and Honduras. After diving the reef during a day-trip to Honduras as part of a Caribbean cruise, we returned a few months later to spend a long weekend diving in Cozumel. An island off the coast…
Keith’s Perspective on our Last Week in DC/Le point de vue de Keith sur notre dernière semaine à Washington
This week has been fun. On Saturday, we went to cryptography museum. It was quite boring and a super long drive to get there. I learned that the old computers were really really big. For lunch we ate at a … Continue reading →
The National Museum of American History in Washington DC – Part 9: On The Water and America on the Move
continued… The next exhibit was about the role of the Merchant Marines, which were private maritime ships. Private Maritime ships have been a critical component of this county since its inception, so we found it odd that the exhibit started … Continue reading →
The National Museum of American History in Washington DC – Part 8: On The Water
continued… A sign talked about how inland waterways regularly changed with silt, sandbanks, debris, ice floes, shifting channels, changing currents, changing depths with precipitation (or lack thereof), etc. In the 1800s, hundreds of river boats wrecked as a result of … Continue reading →
Belizean Cuisine
“You learn a lot about someone when you share a meal together.” -Anthony Bourdain
One thing that I love about traveling to a new place is trying the local dishes. Specialties the people in the area love. Belizean cuisine is a vibrant mix of Mayan, Creole, Garifuna and other cultural influences. It’s a delicious blend of tradition and fresh, local ingredients. Here are some of their key dishes. Seafood is also very prominent.
Rice & Beans With Stew Chicken – Is a staple in Belizean households, this dish features seasoned stewed chicken served with rice and beans in coconut milk. It’s comforting, flavorful and a true taste of Belize. It was our first meal on the island and it was very good.
Fry Jacks – Fluffy, deep-fried dough triangles often served at breakfast. Enjoyed with honey, jam or stuffed with savory fillings like eggs and beans for a satisfying start to the day. We all enjoyed these.
Ceviche – Belizean ceviche is a refreshing appetizer made with fresh shrimp, conch or fish. It’s then marinated in lime juice with onions, cilantro and tomatoes. Alex fixed us ceviche as an afternoon snack. Made with conch and shrimp.
Panades – These are Belize’s version of empanadas — fried corn pastries filled with fish, chicken or beans. Served with a spicy onion relish, they’re a popular snack among locals. We had these several different times filled with chicken and beans.
Tamales – Belizean tamales are a comforting classic made from seasoned meat and masa, wrapped in banana leaves and steamed. The flavors are bold and hearty, offering a delicious bite of tradition. We had these with our Christmas Eve dinner. Which made us feel like we were at home.
Hudut – A Garifuna specialty, Hudut is a fish stew cooked in a rich coconut broth and served with mashed plantains. It’s a flavorful dish that showcases Belize’s coastal bounty. We had this for dinner on our last night in Belize. It was full of lobster, conch, fish and shrimp. Very good.
Salbutes – These are fried corn tortillas topped with shredded chicken, cabbage, tomatoes and avocado. Similar to the Mexican chalupa.
Chimole (Black Soup) – This savory soup gets its rich color and flavor from black recado (a spice blend), and is made with chicken, hard-boiled eggs and vegetables. It’s a hearty dish that’s popular in Creole households. We didn’t get to try this dish.
Coconut Tarts – For a sweet treat, try coconut tarts — flaky pastry shells filled with sweetened grated coconut. These desserts are a staple in Belizean bakeries.
Belizean Rum Cake – Made with local rum, this moist and flavorful cake is a dessert that perfectly encapsulates the essence of Belize. I love rum cake, but I didn’t find any in Placencia.
Belizean Cuisine
“You learn a lot about someone when you share a meal together.” -Anthony Bourdain
One thing that I love about traveling to a new place is trying the local dishes. Specialties the people in the area love. Belizean cuisine is a vibrant mix of Mayan, Creole, Garifuna and other cultural influences. It’s a delicious blend of tradition and fresh, local ingredients. Here are some of their key dishes. Seafood is also very prominent.
The National Museum of American History in Washington DC – Part 7: On The Water
Continued… We moved on to a room called “On The Water.” The first exhibit was about Atlantic maritime trade. The exhibit about the early days of trade focused on tobacco (more on tobacco processing), sugar, rum, and the slaves who … Continue reading →
Dec. 25 – Christmas on the Island
“No amount of money or success can take the place of time spent with your family.” -Unknown
Santa found the kids in Belize. He came a few days early so he could leave treats for one family that was heading home before Christmas. He filled the kids stocking with all kinds of goodies and the kids seemed to really enjoy it. We had fun celebrating Christmas for several days and I know all the littles got more Christmas when they got home. Not a bad deal.
