Getting ready for spring by doing a little work and some painting. Then taking a break to watch our ‘aquarium’. Incredible clarity when the water is quiet like today. Have a great weekend everyone!
Considering it is ‘throwback Thursday’ I had to mention my new favorite boat accessory. I loved them in the 60’s and can’t believe we didn’t think of them for a boat back then. I don’t care how rough the seas I am always comfy in my bean bag. I let Don use it this day – he loved it too!
Yes, it is real and very close to TWT. It was a beautiful day on the water & I couldn’t resist taking another shot of the lovely Pelican Cay beach – this time in the ‘Spring’. ENJOY!
We love Poke! It’s fab rolled in a lettuce leaf!
Poke (pronounced POH-kay) is served in Hawaiian homes and restaurants as a side dish. No gathering in Hawaii would be complete without a few bowls of poke. In Hawaiian, it means “cut piece” or “small piece.” Poke is bite-size pieces of raw fish doused in seasonings.
For centuries, Hawaiian fishermen cut their catch of raw fish into cubes and seasoned it with whatever they had on hand. Modern recipes for Poke use seasonings from different cultures in the Islands: soy sauce, onions, tomatoes, and chilies. It is so common in Hawaiian culture, that you can buy it at the local grocery store and choose from several freshly made varieties. It is considered a local food or “local grind” – comfort food to the Hawaiians. It wasn’t until the 1970s that recipes for poke were published in cookbooks.
So do your own thing with your raw fish but if you need a base here is a great recipe:
2 pounds fresh or sashimi-grade Ahi tuna steaks, cut into bite-size pieces*
1/2 cup soy sauce
3/4 cup chopped green onions (tops included)
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 to 2 chile peppers cored, seeded, and finely minced
Coarse salt to taste
1 tablespoon toasted sesame seeds**
1 tablespoon finely chopped toasted macadamia nuts***
Boy choy or romaine lettuce leaves
* If you cannot buy freshly caught fish, purchase only fresh sashimi or sushi-grade fish. Look for tuna fillets that are bright in color, not dull or darkened or dry looking. Buy loins or thick fillets (at least one-inch thick).
** To toast sesame seeds: Place sesame seeds in a small dry saucepan over medium heat; stirring occasionally, toast 3 minutes or until golden brown (watch closely as seeds burn easily).
*** To toast whole macadamia nuts: spread whole nuts on a baking or cookie sheet and toast in a preheated 300 degree F. oven for 5 to 8 minutes or until lightly browned (watch closely as nuts burn easily).
The Bungalow is an efficiency with a queen and Bahama beds. It has 10 ft decks surrounding it completely screened and a private dock with a 12,000 pound Remote Control boat lift. Both homes have central air.
‘Tween Waters’ Tilloo is a three-acre, ocean to sea property, located on Tilloo Cay in the Abaco Islands of the Bahamas. Perched on the Sea of Abaco, the TWT Guest Cottage, with its 60 feet of glass doors, affords spectacular vistas from every room and incredible sunsets each night. You feel a part of the tropical paradise surrounding you yet central air-conditioning protects you from too much of a good thing. Your boat is safe at the TWT dock and visible from the font deck.
Relax on the wrap-around covered decks or bask in the sun on our open Point Deck. TWT is located just south of Tilloo Cut and has easy ocean access for deep-sea fishing! For those who like to snorkel and shell – Tilloo Flats and beach is just around the bend where you can see starfish and sand dollars galore.
The next stop would be Sandy Cay National Underwater Park – so close you can go everyday! It’s a must-see treasure! Tahiti Beach is three minutes north or you can hike down the backside of Tilloo to our ocean side beach. Leave the hustle and bustle behind. Relax by the crystal clear water, linger over cocktails, and wander through your vacation, as you become a Tillovian!