Friday, February 7, 2014

Coconut Rice, Cracked Conch and Key Limes

“We ate so much conch that we got all conked out!”

Pleasant memories are made of memorable eating experiences.

Today was one of those precious trips down memory lane.

When savoring exotic foods we recall some of the best times of our lives.

Jane has made her exceptional culinary delights from our sailing years even better.

Her recipe for cracked conch, which can be found in our book Sailing the Sea Islands: Travels of Dursmirg is now smothered in toasted garlic and accompanied by coconut rice. When conch isn’t available, Jane substitutes slices of giant squid.

Key limes add the crowning glory…no salt or other condiments required.