There was a time when the only Moxie’s location that we were aware of in Winnipeg was at St. Vital Centre.  The restaurant was a perfect destination for us when the kids were younger because we could bribe them with the promise of going out for lunch if they were good while we got some shopping done. 

Well times have certainly changed.  Recently, Daughter #1 wanted to purchase a Macbook Air but was hoping to put it on my credit card (and then she would transfer the funds to me).  To inspire the transaction, she promised lunch out and we found ourselves at Moxie’s Polo Park.

I chose the special that day – a blackened chicken Club Sandwich.  I would have preferred less bread but the fixings inside were a lovely taste combination.

The sandwich came with a Caesar salad, tossed just the way that I like it-easy on the dressing.

Daughter #1 treated herself with the decadent grilled lobster and brie sandwich.

It too was served with a nutritious salad filled dried cranberries and a crumble of cheese.

The restaurant was filled up with a diverse crowd that afternoon.  There were lots of fellow shoppers, perhaps some of  whom were accepting or taking bribes as well…..

 Kath’s quote: “A woman should never be seen eating or drinking, unless it be lobster, salad and champagne. The only true feminine and becoming viands.”-Lord Byron

Pretty much every year since 2005, I have been on Isla at this time.  I’ve already come home from this year’s Isla time, so instead, I got out my travel diary and photos and have this (and many more) blog posts to share with you from my very first visit to Isla Mujeres. 

We enjoyed a fairly uneventful flight except when Sister #2 gets called back down to the check in counter because she had stated her birthday as a date that hadn’t occurred yet. She obviously needs a rest. I guess all three of us needed a rest. I was running on 2 hours of sleep. We agreed we were pooped but pumped!

We were seated in row 2 on a very big and full plane. The leather seats are exquisite turquoise. Row 2 should be an advantage for the immigration line but there was a whole section on the form that we had not filled out and so we waited for quite a while in line. But then green lights and we are on our way. Met by a driver from AGI holding a sign with our name. The 3 Sisters agree that it was worth every penny of the $38 US to see him there.

At the port, we had just missed the 11:30 am ferry so we had a couple of minutes to get our bearings. We met Judy who lives on Isla ½ of the year. Her husband is the artist who has pictures hanging and for sale at Casa O’s. She had been to Cancun to get some framing done and could not wait to get back to her island. LOVED the ferry trip – identified Garrafon and Lancheros from the water.

I love looking at myself and my sisters in this photo taken just seconds before our lives were forever changed by our precious Isla Mujeres!

We decided to get some groceries and have some lunch before cabbing it to Punta Sur. We consulted our trusty Map Chick map with recommendations of others and decided upon La Lomita. Wow-what a great way to start. Homemade Papa Fritos (French fries) that were perfect with the squeeze of provided lime. We also shared shrimp with garlic and polo frito (fried chicken) with “pink” rice and fuschia coloured onions.

The bed that I chose at Villas Punta Sur was pushed right up against this window so I could always feel the breeze and hear the sounds of the island.

We cracked our first cervezas while we unpacked and then headed to the pool for the late afternoon sun. Met Steve and Lorelai from Minnesota and a couple from Montreal who were also staying in the villa. While Sisters #2&3 lied in the hammocks under the palapa I went to explore our neighbourhood. Judy spotted me as she was watching the fading sun from her condo balcony and waving good-bye to the Garrafon day-trippers. I got just a bare glimpse of the sunset over the palm tops from our veranda.

Made us a light pasta supper. The wind was changing direction (from south to north) and kept blowing the gas flame out on our stove. We shared coffee on the veranda and chatted about things learned that day. For Sister#3: that even the word “EEZ LA” sounds like a happy sigh. For Sister #2: the amazement of travel-slept in our own beds and then had lunch at La Lomita! For me: that God made a colour I had never seen before-the colour of the water on the ferry crossing. We tried to read but I heard lights clicking off at about 7:30! The adventure awaits….

Kath’s quote: “Life is a combination of magic and pasta.”-Federico Fellini

Recently, D was out of town for the week on business.  I kind of get a kick out of not having any cooking obligations when he is away.  It is not that d doesn’t do his share of the cooking, because he certainly does but because I have my office at home, it just makes more sense that I would get supper going at the end of the day.  I took advantage of this break by having popcorn by myself one night for dinner and on another occaision, I wanted to treat our youngest to a quick supper out.  I was trying to get her fuelled up before she had to settle in to a long night of studying for tests.

We went through our typical fast food list and then I remembered The Wok Box.  At $10.79 each, why would we ever go anywhere else for a fast food fix?

The location at 170-1580 Kenaston Blvd. has plenty of parking, nice low lighting and big private booths.

I chose the Kung Pao and watched the efficient kitchen staff put it together.  It came with peanuts and a few too many green peppers that were not cut up small enough.  Next time I would request more cilantro to sparkle up the flavour a bit.

Daughter #2 sampled the Pad Thai.  We make our version at home with lots of scrambled egg and that ingredient was missed.  In addition, our family recipe has quite a bit more sweetness, which is the manner that we prefer.

Both dishes were different then we were accustomed to but were very good, none the less.  We were surpized by the variety of the menu including butter chicken, pot-stickers and samosas.

Kath`s quote: “Prepared and fast foods have given us the time and freedom to see cooking as an art form – a form of creative expression.”-Jeff Smith

Jamie Oliver is my kind of guy-his recipes use affordable ingredients, he is an ambassador of “real” food, he loves his kids and his wife, his success has apparently not changed his wardrobe and he writes his recipes as if he were standing in the kitchen next to you:  “don’t worry about technique, just chop away until fine”, “if you’re ready to tuck in,  just drape the warm slices over the lettuce and serve” , “it would be lovely if everyone had a go at making things like tarts, tortes or pastries at home…..”

My prized “Food Revolution” Cookbook was a gift from my son and daughter (in law) #3.  This past Sunday dinner (mandatory) I prepared a big batch of spaghetti and then sent everybody home with left overs.  I added a couple of my own modifications and the kids had their own improvement as well.  Here is the result:

2 slices of bacon, chopped

2 medium onions, peeled and chopped

2 cloves garlic, chopped

2 carrots, chopped

2 celery stalks, chopped

olive oil

2 heaped t of dried oregano

1 lb good quality beef 

28 oz. can of diced tomatoes

s&p

a small bunch of fresh basil

4 oz. Parmesan cheese

1 lb. dried spaghetti

I doubled the recipe and used a lb. of ground beef and a thinly sliced flank steak from the freezer.  I soaked both in milk before cooking (a technique I had seen in another Bolognese recipe) and then finely chopped up the flank steak.

Saute bacon with oregano and cook until golden.  Add veggies and stir every frequently until softened and lightly coloured.  Stir in the meat (drained if soaked in milk) and tomatoes.  Now Jamie adds a can of water but the kids think that this makes the sauce too soupy, so go by your own preference.  Let simmer until veggies or to your desired firmness (approx. 20 minutes).  Add S&P to taste.  Add freshly torn basil leaves.  Cook pasta to your liking and when it is el dente, drain and stir into the sauce.    Sprinkle with Parmesan.

For more beef ideas, go to www.beefinfo.org.  I am dreaming of time away at Eat, Write, Retreat www.eatwriteretreat.com.

Kath’s quote: “The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.”-Ruth Reichl

We recently had an errand to accomplish at our our son and daughter-in-laws Wolseley home, when it  some was suggested that we grab some breakfast or lunch together.  With less than a two minute walk, we were inside the doors at Stella’s Sherbrook.  You might notice that I did not say that we were sitting at a table because that in fact did not occur for quite a while.

The wait was pleasant enough as there is a real community feel about the place, perhaps because of the neighbourhood itself, perhaps it is promoted by the friendly, laid-back staff.

J ordered the Stella`s special breakfast and was well content.  So too was the female J when she choose the Mexican breakfast.

D was immediately tempted by the special of the day-a hearty chicken stew that came with a tasty biscuit and Stella`s healthy salad.  The three of us stared longingly at his choice and would order that ourselves, the next chance that we get.

When eggplant is on the menu, it always catches my eye.  Even though these eggplant circles were individually prepared rather than in a casserole style, as I prefer, it was delicious none the less.  Their version is likely healthier than the way that I prepare mine.  My recipe where the veggies are tossed in flour, dipped in an egg wash, then covered with breadcrumbs, soaks up the olive oil like a sponge.

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The eggplant were served on a bed of spaghetti tossed in a light tomato sauce and crunchy garlic bread.

Our server was very pleasant and helpful.  In fact, she was familiar to our son and his wife as were many staff and diners that afternoon.

Kath`s quote:  “How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.”-Jeff Smith