Not too shabby huh? It's for 2, but I'm going alone because I really need a break. The Four Seasons is known for its luxurious rooms and world-class spa and I'm certainly going to take full advantage of all of it and ESPECIALLY the Room Service!!!! I love room service, love it, love it, love it. I love having a bottle of champagne in my room waiting on me upon my arrival and drinking it in beautiful glasses and watching TV - all alone. I adore filling out my breakfast menu and hanging it on the door then the next morning like magic.....*poof*....my breakfast is at my door. Hopefully by a pretty fella with good teeth, ahhhhh. Anyway, I like to order all the stuff I won't make for myself at home like:
1/2 broiled grapefruit
2 pots of coffee
Bowl of steel cut oatmeal with dried cranberries and brown sugar
Orange Juice (to go with the leftover champagne)
Sabayon sauce for the oatmeal
That's what I love for breakfast. I had Sabayon sauce on oatmeal at The Mansion years ago and it has been my favorite elegant breakfast ever since.
Then later in the month I'm headed back to Caye Caulker to pay taxes on my new property. I'm looking forward to lying on the beach, drinking Belizean rum and blogging.
I want ya'll to experience my paradise in Belize and I'll do my best to represent it for you. I want to describe it so succinctly that you can feel the ocean breeze and smell the lobster on the grill, right along with me. There's not much about native Belizean cooking that is high tech or haute cuisine, but it's somewhat difficult to master in its simplicity. The fact that there are very few ingredients is the most difficult thing to wrap your head around. Take, for instance, their potato salad - it's a ridiculously simple combination of boiled russet potatoes, english peas, hard boiled eggs and salad cream. It's so good it makes your eyes water. The recipe came from a good friend of mine who lives in Belize City - Olympia, Albert's mom. I tweaked it a little but it's still true to her and I think she would approve. Give it a try, you'll like it better than any other you've had.
(makes 6 servings)
3 large russets, peeled, cubed
3 large eggs
2/3 C frozen english peas
1 medium onion, diced smallish
Salt and pepper to taste
3/4 - 1 C Heinz Salad Cream (international stores have it or use coleslaw dressing and a little mustard mixed)
Put potatoes on to cook in boiling, salted water. When water comes to a boil, drop in whole, shell-on eggs and let them hard boil in the potato water. When potatoes are fork-tender, remove eggs to ice water bath and set aside. Add frozen peas to the still-boiling potato water and cook for 2 minutes. Drain potatoes and peas well and set aside. Peel and chop eggs, add to potatoes. To that, add rest ingredients and toss to coat, seasoning as desired with salt & pepper. Chill slightly and serve.
Enjoy!!
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