This weekend our friends, Jack and Elsemarie, from Qualicum Beach came for a visit. They are staying at an all-inclusive resort in Bucerias, which is about 40 minutes south of here.
We picked them up Saturday morning to bring them back to Casa Que Sera for a sleepover. Along the way we stopped in Sayulita for lunch and had a quick stroll around town and then drove on to San Francisco and Lo De Marcos for a look around. We arrived back in Guayabitos mid afternoon, gave them a tour around our casa and then headed to the beach with a cold cerveza for a couple of hours of downtime. Just after sunset, Jack and Else slipped away for a shower while I put the finishing touches on dinner.
Later, we sat on the deck with drinks and enjoyed the thundering sound of the waves crashing on the shore. Somewhere out to sea there’d been a big storm so the waves were much bigger and louder than usual. The night before there’d been 12 or 13 prawn boats anchored this side of the island looking for shelter from the storm.
We chose to dine outside and were blessed with a beautiful star filled sky. The moon was big and bright, it was lovely and warm, and the palm fronds were swaying in the breeze. We couldn’t have asked for a nicer evening.
The first course was a cold gazpacho which was garnished with finely diced roasted red peppers which had been marinating in sesame oil and garlic.
I really wanted Jack and Else to try our local Dorado so it was the next course. I lightly breaded the thinly filleted fish before browning it in a little olive oil and butter. I served it with a squeeze of lime and my newest favourite sauce which is a very flavourful blend of light cream, crushed garlic, tomatillo salsa and Mexican oregano.
The main course was a few crusted prawns set on a bed of white rice & caramelized onions and a couple of asparagus spears. The dipping sauce was a coarse puree of fresh peaches, apricots, papaya, mango and pineapple with a little chili sauce added for heat.
We drank inexpensive red and white wines with dinner followed by a little taste of our bootleg tequila, pomegranate Granada and rompope. Everyone was too full for dessert so we missed out on the fresh rum drenched caramelized pineapple spears which were to be topped with some of Michoacana’s wonderful coconut ice cream and strawberry sorbet. We had a great evening and managed to stay up 'til 10 pm or so which is late for us.
I’ll talk about the following day with our guests in my next blog.
We picked them up Saturday morning to bring them back to Casa Que Sera for a sleepover. Along the way we stopped in Sayulita for lunch and had a quick stroll around town and then drove on to San Francisco and Lo De Marcos for a look around. We arrived back in Guayabitos mid afternoon, gave them a tour around our casa and then headed to the beach with a cold cerveza for a couple of hours of downtime. Just after sunset, Jack and Else slipped away for a shower while I put the finishing touches on dinner.
Later, we sat on the deck with drinks and enjoyed the thundering sound of the waves crashing on the shore. Somewhere out to sea there’d been a big storm so the waves were much bigger and louder than usual. The night before there’d been 12 or 13 prawn boats anchored this side of the island looking for shelter from the storm.
We chose to dine outside and were blessed with a beautiful star filled sky. The moon was big and bright, it was lovely and warm, and the palm fronds were swaying in the breeze. We couldn’t have asked for a nicer evening.
The first course was a cold gazpacho which was garnished with finely diced roasted red peppers which had been marinating in sesame oil and garlic.
I really wanted Jack and Else to try our local Dorado so it was the next course. I lightly breaded the thinly filleted fish before browning it in a little olive oil and butter. I served it with a squeeze of lime and my newest favourite sauce which is a very flavourful blend of light cream, crushed garlic, tomatillo salsa and Mexican oregano.
The main course was a few crusted prawns set on a bed of white rice & caramelized onions and a couple of asparagus spears. The dipping sauce was a coarse puree of fresh peaches, apricots, papaya, mango and pineapple with a little chili sauce added for heat.
We drank inexpensive red and white wines with dinner followed by a little taste of our bootleg tequila, pomegranate Granada and rompope. Everyone was too full for dessert so we missed out on the fresh rum drenched caramelized pineapple spears which were to be topped with some of Michoacana’s wonderful coconut ice cream and strawberry sorbet. We had a great evening and managed to stay up 'til 10 pm or so which is late for us.
I’ll talk about the following day with our guests in my next blog.
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