D and I once drove from Quebec City to Provincetown, Cape Cod, Massachusetts.  Our first night was in Rockport Maine.  We were very excited about our first feed of seafood and chose a restaurant way out on the end of a pier.  The restaurant was an octagon shape like a gazebo and everyone including us, had a view of the sunset. When it was time to order, we were intrigued by what the menu highlighted as their house specialty –crab rolls.  When we inquired with our server what these were, here’s how she described them; “Oh, it’s like a crab salad on a hotdog bun. I don’t know what the big deal is”.  Needless to say, we made another selection.  I don’t remember if we stopped again for seafood along the way, but it wouldn’t have mattered because we were just not tempted to try a crab salad on a hotdog bun.

On one of last days on the Cape, we went whale watching.  It was about noon and we decided to order something for lunch on board.  The selection was poor (a can of tomato soup), so we dashed off the boat, as it was still loading and went to a little stand near the pier.  No-all they have are crab rolls!  We begrudgingly ordered one each.

OH MY GOODNESS!  They were one of the tastiest seafood meals we had on our two week trip.  The crab was so fresh it felt like it would dance in your mouth and the bun was just baked and soft and sweet, but the outside was crusty and chewy.  We thought we had died and gone to sandwich heaven.

Later that afternoon, when we got off the whale watching boat, we went back to the stand and ordered two more for our dinner.  I think we came back the next day for lunch too.  If you work in the hospitality industry…take note.  It may be a boring, old sandwich to you but to a tourist or new customer, it may be their little taste of heaven.

Kath’s quote: “There was an Old Person of Hyde,
Who walked by the shore with his bride,
Till a Crab who came near,
     fill’d their bosoms with fear,
And they said, ‘Would we’d never left Hyde!'”-Edward Lear  (1812-1888)

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This photo was taken on Hidalgo, no where near the restaurant.  But I like the shot because for me it kind of depicts the uniqueness of Isla Mujeres (check out the Sesame Street fabric on the dog).

One of my favourite restaurants on Isla is unique as well, to say the least.  A kind of haphazard decor, irregular service and one of the most basic kitchens I have snuck a peak at -BUT THE FOOD!

Chicken soup sounds pretty basic-it was divine.  The broth was bursting with flavour and the pulled chicken so fresh tasting.

This is empty lot next to the restaurant.  The first time I ate there in 2005 there were chickens living here-now that’s fresh!

Freshness continues to their papas fritas-upon ordering they peel and slice the potato and drop it into a shallow fryer.  The piece de resistance is the wedge of lime that comes with every order.  You’ll never want to eat your fries any way else.

Ophelia’s Chilies Relleno-nuff said.

On this day, my companion and I shared this lunch as we were trying to fit many food destinations into our final days.  I can’t specifically recall the price but I think we each put in the equivalent of $7. and we were stuffed.  We had to walk along the sea wall to wear it off.  Ahh Isla…..

Kath’s quote:

“Tropical the island breeze
All of nature wild and free
This is where I long to be la isla bonita”- Madonna

I am as predictable as they come.  Friends that sit down with me in a restaurant will know what I am going to order before I do.  If the dish includes artichoke or eggplant-I’m ordering it.

Eggplant is a staple the world over and I have savoured it in Greece, Jerusalem and more recently in Sicily.

On that evening, D was at the grill and when he needed more rosemary for seasoning, he plucked it from the bush (I’m talking 4 1/2 feet high) that grew by our friends’ path.

The veggies were just one part of this amazing meal.

At my recent cocktail birthday party a friend served eggplant dip that she had purchased at the Greek Market.  This was not a baba ganuosh style.  It was hearty and chunky and full of luscious olive oil and tons of garlic.  She served it with cut up pita that had been simply sprinkled with sea salt.  It was so good, that I brought home the left overs and tossed it with pasta to stretch the taste farther.

It is pictured in the background of this photo from the Greek Market site.

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

Although the St. Norbert Market just outside Winnipeg is officially open, I understand the produce trucks have not moved in as of yet.  The vegetable harvest will be hard to predict this year as the rain is plentiful but the sunshine scarce (or up until now that is).  I intend to go anyway as I love the home baked and home processed goods that the market has to offer.  Just thinking about it, takes me back to our market day in Nice.

Olives in one direction and olives in the other-more varieties than I have ever seen.

Sea salt mixtures-who knew?

I thought honey from clover was the norm-I was wrong.

The most beautiful marzipan-every creation a work of art.  Too beautiful to eat.

Candied fruit of every imagining.

Spices from around the world-this area was mostly curries.  We bought Herbs de Provence in a herb grinder at the next table.

Focaccia.

Varieties of raisins and other dried fruit.

Edible flowers.

A morning to remember forever and always.

Kath’s quote: “The difference of a single day is perceptible. Vegetables can only be tasted in perfection, gathered the same day.”-John Pintard (1759-1844)

“Recently visiting the community of Georgetown, Ontario (just north of Mississauga) we discovered a great little steak and chop house called the Cellar.  Located in the basement of the town’s old bank, this cozy space was a lovely mix of exposed brick, candle light and crisp white table cloths.  I think the photos speak for themselves.  It was a good as it looks.”

Kath here: I heard a story today about someone with too much watermelon on their hands and I thought of this first watermelon salad photo.  I wish I had that recipe!  In the mean time, here’s a tried and true one of mine (for Ben):

Watermelon & Feta

1/2 small red onion

3 c watermelon balls or cubes

1/2 c crumbled feta (chevre would also work)

enough balsamic vinegar for drizzling

Slice onion into thin rings.  Place in glass bowl with watermelon pieces and toss.  Top with crumbled feta & drizzle with balsamic.  So easy and so delicious.

Kath’s quote: “Watermelon — it’s a good fruit.  You eat, you drink, you wash your face.” –Enrico Caruso