#orange semifreddo

[campusmundispain]

Orange Semifreddo Recipe Semifreddo is a classic Italian frozen dessert. You don't need an ice cream maker, and it can be prepared in differently shaped molds for special occasions. 1 package unflavored gelatin, 1 orange cut into wedges, 1 cup heavy cream, 1 egg yolk, 2 eggs separated, 1/2 cup orange juice, 1 teaspoon orange extract, 1/2 cup white sugar

[rabbitcruiser]

National Vitamin C Day

It’s good for your immune system, it’s good for your mental health, it’s even good for your skin. Don’t neglect this crucial vitamin on Vitamin C Day.

Vitamin C. We all hear about it, how good it is for us, how it will help us fight off that cold. But how much do we really know about this mystery substance, and just how much can it do to help our bodies? Take advantage of Vitamin C day to learn something new and boost your health, to boot!

Learn about National Vitamin C Day

National Vitamin C Day has been created so that we can appreciate and learn all about the different ways that vitamin C can benefit our health. Vitamin C is also referred to as ascorbate and ascorbic acid. It is found in a number of different foods, as well as being sold as a dietary supplement. It is an essential nutrient in terms of producing a number of neurotransmitters and repairing tissues. It was discovered back in 1912. Sixteen years later, it was isolated. Then, in 1933, it became the first vitamin to be produced chemically.

Vitamin C is widely recognized for helping to keep colds at bay. However, there are plenty of other benefits that are associated with this powerful vitamin! You could reduce your blood pressure by upping your vitamin C uptake, for example. Vitamin C is also beneficial in terms of helping to keep your skin healthy. This is because it protects it from the oxidative damage that is caused as a result of exposure on a daily basis to pollution, heat, and light. This has seen the population of vitamin C products increase considerably.

There are plenty of natural ways to add some more vitamin C to your diet. You don’t need to opt for vitamin C supplements, although many people do. Some of the fruits that have the highest sources of vitamin C include cantaloupe melon, citrus juices and fruits, kiwi fruit, pineapple, papaya, mango, and the various berries, such as cranberries, blueberries, raspberries, and strawberries. There are a number of vegetables that are rich in vitamin C as well, including cauliflower and broccoli.

The History of National Vitamin C Day

As a substance occurring naturally in countless different fruits and vegetables, vitamin C has likely been around as long as the earth itself. Peoples from all over the world have long been aware of the extensive health benefits of consuming foods high in vitamin C as well as the risks associated with not consuming enough of it, one of which is scurvy. It was not until the late 19th century that scurvy was described in detail by British physician Sir Thomas Barlow, that people began to understand just how much this substance can do for our health.

However, scurvy was known for thousands of years prior, with even the great Hippocrates himself writing about it. In the 18th century, it is assumed that the disease killed more British sailors than any enemies they had and was one of the greatest factors limiting maritime travel over the ages. Today, very few people suffer from scurvy and Vitamin C is considered on of the most important nutrients food can and should provide.

How to celebrate National Vitamin C Day

The best way to celebrate National Vitamin C Day is to stay healthy, and this very vitamin can help you with that! Vitamin C is necessary for good health and general well-being, but the unfortunate truth is that not everyone has the time to pay close attention to what they eat and just how many grams or milligrams of a certain substance they consume daily.

The drastic rise in popularity of microwavable dishes has caused people’s diets to become much less healthy over the recent years, as has the fact that many people are working longer hours than ever and don’t have the time or the energy to cook themselves and their families a well-balanced meal every day.

Luckily, there are a few ways to make sure you’re getting enough Vitamin C, no matter your lifestyle. One is to simply squeeze lemon juice into the water you drink. Half a lemon contains almost 100% of your daily vitamin C requirement, so just a squeeze here and there will be more than enough!

The same goes for—alcoholic drinks. If you’re going to have a few Mojitos this Friday anyway, why not use fresh lime juice? And have we mentioned Vitamin C helps prevent hangovers as well?

But it doesn’t stop there—as it tuns out, you can put lemon juice into pretty much everything for your daily dose of Vitamin C as well as a deliciously tangy zing. As opposed to some other “healthy” foods which, let’s face it, can be downright nasty (looking at you, kale!), lemon juice makes almost everything you put it on and in taste better.

Salad dressings. Grilled meats. The list goes on. And if for whatever reason you’re not a fan of lemons, don’t worry! Many fruits and vegetables contain enough Vitamin C to keep you healthy, including tomatoes, strawberries, spinach, peppers, and many more. Take advantage of National Vitamin C Day to do your body a favor!

Vitamin C cannot only be consumed, but it can be applied to your skin as well. As mentioned earlier, Vitamin C is great for skin health. Why not make your own Vitamin C serum? It is not as difficult as you may think! All you need is some aloe vera gel, filtered water, and vitamin C powder. You may decide to add some other vitamins as well, such as vitamin E oil. There are some variations of how to make vitamin C serums and facemasks online, but the ingredient list is a simple one, yet the benefits are vast!

Of course, you can also buy some vitamin C skin products, rather than making your own. If you are going to use a vitamin C serum, whether homemade or not, we recommend washing your face first and using a toner. You can then apply a small amount of the serum. The serum is probably going to be quite thick. Do this before you go to bed, and add another layer of moisturizer. In the morning, you should wash your face thoroughly before any makeup is applied. Because of sun exposure, vitamin C serum is not designed to be used on a daily basis.

Make sure you spread the word about National Vitamin C Day and the benefits associated with this nutrient so that you can help others experience the benefits of it!

Source

[nolafoodporn]

People need to know that pastry chef @vaughangranbergbakes is killing it @thecolumnshotel! Just look at this gorgeous dessert -- a honey 🍯 icebox cake with a coffee semifreddo and bruleed bananas with a hint of orange 🍊🍌☕ (the coffee ice cream is hiding behind the cake 😂). What a way to sweeten the holiday!

[miceli-dairy]

Miceli’s Semifreddo

Ingredients:

½ cup sugar

¼ cup milk

¼ cup honey

2 teaspoons orange zest

1 & ½ teaspoons vanilla

1/8 teaspoon salt

3 ounces cream cheese, softened

15 ounces & 6 tablespoons of Miceli’s ricotta cheese, divided

½ cup cream

Instructions:

Add the sugar, milk, honey, zest, vanilla, salt, cream cheese, and the 15 ounces of ricotta to a blender, pulse the mixture, and then beat the cream on high speed for 4 minutes & 30 seconds. Add it to the ricotta mixture, line a 9 x 5 inch loaf pan with plastic wrap, and then add the mixture. Refrigerate it for 12 hours, and then let it thaw for 20 minutes. Slice it, and then add the remaining ricotta.

Original recipe courtesy of ­­­­­­­­­­­­­­­­­­Cooking Light

[foodies-channel]

🍥 White Chocolate & Cranberry Semifreddo, Cranberry Orange Jam, Grapefruit, Cranberry Granita

🍔YouTube || 🍟Reddit

[kjonesgifs]

Recipe for Orange Semifreddo A traditional Italian frozen dessert is semifreddo. For special occasions, it can be made in variously shaped molds without the use of an ice cream maker.

[allwaysfull]

Pulp | Abra Berens

Table of Contents

Breads

focaccia

milk bread

pumpernickel

Batters

brown butter custard batter

clafoutis batter

cobbler batter

crepe batter

dutch baby batter

muffin batter

Crackers

pat’s crackers

graham crackers

oatcakes

Crusts

hazelnut crust

pretzel crust

Doughs

choux/cream puff dough

cream scone dough

cream cheese dough

phyllo dough

biscuit dough

pie dough

puff pastry dough

Cakes

almond orange cake

angel food cake

basque cake

cornbread cake

ginger honey cake

maple pudding cake

upside-down cake

Cookies

almond brutti ma buoni

ginger thins

pecan sandies

pie dough cookies

puff pastry tortas de aceite

Crunchy Stuff and Toppings

candied fennel seeds

candid nuts

crumble topping

honeycomb brittle

salty sugar sprinkle (sss)

salty nuts

Creamy Stuff (though not always made w/dairy)

crème brûlée

custard

fool

panna cotta

pastry cream

ricotta

sabayon (french), zabaione (italian), sabajón (spanish)

salted carmel sauce

sour cream

syllabub

whipped cream

Curds

lemon curd

tart fruit curd

Frozen Stuff

ice cream base

sorbet

lime sorbet

buttermilk sherbet

fruit sherbet

Meringue

Pie Filling

Puddings

butterscotch pudding

chocolate pudding

rice pudding

tapioca pudding

Syrups

simple syrup ratios

brandy syrup

citrus syrup

marigold syrup

Pickle Liquids

basic fruit pickle brine

traditional pickle brine

Apples

apple salad (savory/raw)

peanut butter apple stacks (sweet/raw)

aa++ salad (savory/roasted)

apple butterscotch pudding w/candied nuts (sweet/roasted)

roast chicken w/rosemary poached apples (savory/poached)

chilled poached apples and almond cookies (sweet/poached)

snow melt stew (savory/stewed)

apple crepe cake w/sherry custard (sweet/stewed)

one-pan sunday roast (savory/baked)

apples in pajamas (sweet/baked)

preserved (p.148-9)

Apricots

shattering cheese and apricot salad (savory/raw)

apricots, rosemary sabayon and almond brutti ma buoni (sweet/raw)

grilled chicken w/apricots, red onion and basil (savory/grilled)

brittle-topped grilled apricots (sweet/grilled)

leg of lamb w/apricot bulgar, fresh herbs and toum (savory/roasted)

torrijas caramelizadas w/apricots (sweet/roasted)

ginger-poached apricots over salmon,choi and chili oil (savory/poached)

rosé-poached apricots and earl grey semifreddo (sweet/poached)

apricot grilled cheese sandwich (savory/baked)

burnt apricot tarts (sweet/baked)

preserved (p.174-5)

Blueberries

salad of oat groats, blueberries, chicories and buttermilk (savory/raw)

blueberry puffies (sweet/raw)

roast chicken over blueberries, cornbread and lemon (savory/baked)

blueberry spelt muffins (sweet/baked)

venison (or lamb) w/parsnips and blueberry sauce (savory/roasted)

blueberries and griddled cake (sweet/roasted)

preserved (p.189)

Cherries

brined cherries and salty snacks (savory/raw)

chocolate pudding w.coffee-soaked black cherries (sweet/raw)

cherry baked brie w/seedy crackers (savory/baked)

cherry pie (sweet/baked)

buttermilk pork tenderloin and grilled cherry salad (savory/grilled/roasted)

tart cherry syllabub/smashed almond brutti ma buoni (sweet/grilled/roast)

preserved (p.208-9)

Drupelet Berries: Raspberries, Blackberries and Mulberries

roasted carrots w/raspberries, beet cream, chili oil, cacao nibs (savory/r)

lemon soufflé w/blackberries and olive oil (sweet/raw)

chicken liver mousse, roasted raspberries and oatcakes (savory/roasted)

coconut tapioca pudding w/roasted mulberries and lime (sweet/roasted)

baked ricotta w/black pepper raspberries and a big salad (savory/baked)

raspberry surprise crème brûlée (sweet/baked)

preserved (p.1226-7)

Grapes

butter lettuce, grape, fennel, walnut and buttermilk salad (savory/raw)

grape salad over lime sorbet (sweet/raw)

pan-roasted parsnips w/grape sauce and pecans (savory/roasted)

rice pudding w/sherry roasted grapes (sweet/roasted)

ham and butter sandwiches (savory/baked)

grape custard pie (sweet/baked)

preserved (p.246-7)

Ground Cherries (a.k.a. Cape Gooseberries)

red cabbage salad w/ground cherries, cilantro, pepitas, lime (savory/raw)

ground cherry floats (sweet/raw)

cashew cauliflower w/ground cherry glaze and toum (savory/roasted)

basque cheesecake w/roasted ground cherries, rosemary (sweet/roasted)

super grilled cheese sandwiches, ground cherry chutney (savory/stewed)

biscuits w/ground cherry butter (sweet/stewed)

preserved (p.262-3)

Melons

melon, cucumber, chickpea salad (savory/raw)

cantaloupe sundaes w/black pepper and olive oil (sweet/raw)

grilled melon w/tahini, chili oil and sesame seeds (savory/grilled)

grilled melon w/grape sherbet and candied fennel seeds (sweet/grilled)

preserved (p.276-7)

Nectarines and Peaches

spicy, sweet, salty summer salad (savory/raw)

peaches and cream w/ginger thins (sweet/raw)

grilled peach and ricotta toasts (savory/grilled)

cream scones w/grilled nectarine, goat cheese sandwiches (sweet/grilled)

coconut milk shrimp w/jalapeño-peach cornbread (savory/baked)

peach-berry cobbler w/whipped sour cream (sweet/baked)

preserved (p.298-9)

Pears

chicory salad w/shaved pears, walnuts and pecorino (savory/raw)

sliced pears w/salted caramel and crumbles (sweet/raw)

red wine-poached pears w/goat cheese sabayon, pumpernickel and pine nuts (savory/poached

chilled poached pears and pecan sandies (sweet/poached)

pear, bacon and onion tart (savory/baked)

ginger honey cake w/pears and whipped sour cream (sweet/baked)

preserved (p.319)

Plums 

buckwheat salad w/plums, cauliflower, mustard dressing and arugula (savory/raw)

maple pudding cake topped with sugared plums (sweet/raw)

stewed plums atop oatcakes w/ricotta (sweet/stewed)

plums for breakfast: stewed plums over rice porridge and pine nuts (sweet/stewed)

ginger-plum-glazed ribs w/rye spaetzle and greens (savory/roasted)

blintzes w/roasted plums and hazelnuts (sweet/roasted)

plum cream-baked pork shoulder w/turnip mash (savory/baked)

rum-plum clafoutis (sweet/baked)

preserved (p.342-3)

Quince

midwinter pork bake (savory/baked)

crumble-topped quince (sweet/baked)

quince and lamb tangine (savory/stewed)

cream-stewed quince w/oatcakes (sweet/stewed)

sunday at the pub (savory/poached)

oeufs à la coing (sweet/poached)

preserved (p.366-7)

Rhubarb

poached salmon w/rhubarb salad and pine nut relish (savory/raw)

parsnip panna cotta w/rhubarb, orange and olive oil relish (sweet/raw)

pork chops w/rye spaetzle, white wine-poached rhubarb and spinach (savory/poached)

rhubarb cream puffs (sweet/poached)

rhubarb one-pan chicken w/kale and poppy seed salad (savory/baked)

rhubarb upside-down cake w/whipped cream, salty nuts (sweet/baked)

preserved (p.384-5)

Strawberries

beet carpaccio w/strawberries, flowers, candied fennel seed (savory/raw)

strawberry sundaes: vanilla ice cream, pulsed strawberries, meringue (sweet/raw)

lamb chops w/buck wheat, black pepper strawberries (savory/roasted)

dutch baby w/sherry vinegar strawberries (sweet/roasted)

preserved (p.402-3)

Tart Round Fruits: Cranberries, Currants, Gooseberries, Lingonberries and Autumn Olive

roasted carrots w/lentils, spinach, cranberry relish (savory/raw)

eton mess (sweet/raw)

squash claws w/stewed currants (savory/stewed)

gooseberry fool w/tortas de aceite (sweet/stewed)

winter casserole (savory/baked)

january cake (sweet/baked)

preserved (p.424-5)

[fullcravings]

Chocolate Orange Semifreddo

[sweetoothgirl]

Blood-Orange Creamsicle Semifreddo

[mike13mt]

Semifreddo by lavreshinamarina

[vtasty]

vTasty- Visually Tasty Food Blog Chocolate Orange Semifreddo via Tumblr

[passiongelatoglo]

#semifreddo #semifreddi #cake #torte #torta #glassa #gelato #gelatoartigianale #gelatoitaliano #helado #gelateria #heladeria #gelatochepassione #pistachio #pistacchio #pistacchiodibronte #orange #arancia #sicilia #gelatochef #masterchef #chefchepassione #noticecream #icecream #gelatolove #gelatolovers #mec3 #mec3usa #gelatopassion #pastrychef #pastrylife #foodporn #healthyfood #foodblogger #tagforlikes #instafood @mec3_thegenuinecompany https://www.instagram.com/p/BtYZ2jknDAe/?utm_source=ig_tumblr_share&igshid=1uu8alc0ee0a2

[sircooking]

Semifreddo all’arancia, biscotti alla frolla montata, meringa... Orange semifreddo, whipped shortbread biscuits, meringue ... Semifrío de naranja, galletas de mantequilla batidas, merengue ... #sir_cooking (presso Sir Cooking House) https://www.instagram.com/p/B-cAj4wFRrv/?igshid=2glyyalw1n6o

[omgitsbomb]

🦪 The weather's been clammy but don't snooze on @sagavibes and these Manilla Clams! porcini broth, gnocchi parisienne Sagaponack's seafood driven mean accentuates chef Joseph Yi's prowess! They've got a tasting menu to try out all the things! My favs also incl the chicken skewers, cavatelli, orange semifreddo, potato gratin!! #OMGitsbomb #bombdotcom 🦪🦪🦪🦪🦪 https://instagr.am/p/CayD9HZsg-i/

[chriscoleman]

St. Martin with the Donald's

June 27 - July 6, 2021

Saint Martin is part of the Leeward Islands in the Caribbean Sea. It comprises 2 separate countries, divided between its northern French side, called Saint-Martin, and its southern Dutch side, Sint Maarten. Julia and I met up with the Donald’s for a week of vacation.

David Sr, Melissa, and their 15 year old daughter Allison arrived on the island a week before us. David Jr, Liz and their 2 year old son Jack were also there. 8 of us total.

Sunday June 27th we left Seattle on a red-eye flight to JFK. Prior to departure we were required to have a negative COVID test, which was reviewed/approved by Sint Maarten Electronic Health Authorization System (EHAS). Once the logistical paperwork was out of the way - it was smooth sailing into SXM.

David Sr. picked us up at 2pm island time. He chauffeured us to Hertz rental car and then onto Zee Best for baguette sandwiches. We finally met up with the full family at our rented villa - Mariposa. The rest of the crew had switched from a smaller villa near Orient Bay to Mariposa in the Les Terres Basses neighborhood for our 8 nights together.

Pool time allowed us all to catch up before dinner. Chef Cee at Big Cee’s restaurant served up a laid back 1st dinner on the island in Porto Cupecoy. Our waitress was energetic and friendly, leading us to the restaurant as we entered the plaza. My tuna steak and Julia’s grouper fillet were exceptional, as were the fried plantain appetizers. Never too full for ice cream - we got scoops on the way back to the car.

Tuesday the 29th we started with the closest beach to the villa - Plum Bay. Julia and Allison walked around to the point while I swam and relaxed in the shade. David Sr. and Melissa joined after a while and we navigated the rocky entry for chill ocean time. Although the girls were gone for a while - no sunburns in our first afternoon of full Caribbean sun.

Lunch at Maho beach, Sunset Grill, provided us with one of the most popular tourist activities - watching the planes land at SXM airport. Big commercial jets landing on a runway only feet from the beach. The grilled chicken, burgers, and frozen drinks were all delicious. Then a quick grocery shop so David/Melissa could cook us shrimp dinner at the villa (plus brownies!).

Wednesday we got up early to hit Marigot for pastries. Chez Fernand Bakery served up AMAZING baked goods of all kinds. Choosing was the hardest part. I settled on a croque monsieur and Julia with a pistachio roll of some kind, both huge. Also an almond & chocolate pastry from Sarafinas by the marina - which turned out to be my favorite of the entire trip. Then a quick walk through the street market for souvenirs (shirts, hats, spices, and coconut coasters).

Friars Bay was empty when we arrived at 10am. We picked 6 beach chairs + umbrellas in front of Friars Bay Beach Cafe to be home base for the day. They were $5 each, as long as we agreed to have lunch at the restaurant.

Happy Bay was around the corner, so after some relaxing at Friars we took a short trail to the next cove. It was obvious right away why this was one of David Sr.’s favorite beaches. Near deserted, silky soft sand, and no commercialization of chairs/bars/massages/etc. We only spent an hour but on future trips I’m sure it will be more (especially if they have live music).

Dinner was at a fancy Sicilian / Italian restaurant Sale & Pepe. We got to pick out the whole snapper we ordered - which was cooked to perfection. Then Julia ordered a mysterious frozen dessert - almond semifreddo.

A beer at The Hole in the Wall finished off our night. Ronny ‘Santana’ and Tanya Michelle sang hit songs while everyone at the bar cheered along. We danced on the patio since Allison wasn’t old enough even for Dutch bars.

Thursday July 1st was another early morning. Up and out with a 30 minute drive north to Orient Bay. David Sr. has visited the island many times, staying in Orient the majority of the time. Unfortunately the winds had blown in massive amounts of seaweed - sargassum. It was in the water and on the beach. Too much to make a day at Orient enjoyable - so we bailed for a bakery breakfast at Good Morning Cafe.

Grand Case was the backup option - which turned out fantastic. Rainbow Cafe hooked us up with a cabana for the day and buckets of Presidente beers. We got loose and bobbed in the ocean for hours.

Vacations with the Donald family involve a mix of restaurants and home cooking. Typically each family will cook 1 dinner, with a light breakfast at the house and lunches on the beach. David and Liz chose to skip their home cooked assignment - instead buying us all dinner at Gutside restaurant on Thursday night. An unexpected treat where our family was the only one dining there all night. Ribs, snapper, shrimp, and conc were tasty, plus an in-shell crab appetizer. Jack even ate a rib or 2 while making friends with the staff.

Vacations with the Donald family also involve card games. Crummy Rummy is a classic. Melissa dominated us all, with me and Allison bringing up the rear. Not my finest hour - but hanging with the family is what it’s all about. We got to chat about Allison’s upcoming driving test and her plans to try out for the high school swim team.

Friday the 2nd David cooked us a breakfast hash before rolling with Julia, Allison, Jack, and me to Plum Bay. We swam, trying to keep our feet off the rocks unsuccessfully. A pair of high school graduates jumped from the nearby rocks in celebration in their full cap-and-gown. Jack napped on David’s shoulder as we chatted and the girls walked the beach. David Sr. and Melissa showed up as we were leaving to have lunch at the villa.

Baie Rouge was our afternoon spot. First attempt at accessing the beach was stopped by a gate guard. Luckily he pointed us in the right direction and we were taking photos at the colorful doorway entrance in no time. Another near-deserted beach, very natural without any restaurants. We swam around the point to see ‘Davids Hole’. A bit precarious but totally worth the effort once we were there.

Ocean 82 is a classy restaurant in Grand Case. A favorite of David and Melissa, as they like to celebrate anniversaries here. We started with a delicious tuna tartare appetizer, fresh salads, and ice tea. Then we picked out a 4 pound lobster to share - as a special treat. Unfortunately the lobster was prepared with cajun seasoning and flambé, when thermador was the order. The good news is that the waiter took the responsibility and discounted our meal heavily for compensation. Rough ending to an otherwise fantastic restaurant experience.

The night didn’t get better after that… Julia’s ear pain grew to the point where an emergency room visit was necessary. Water had gotten into her ear a day or 2 before and became infected. Antibiotic prescription was acquired relatively quickly at a Dutch ER.

Saturday July 3rd we went to the pharmacy first thing to fill the antibiotic prescription. Then onto Mullet Bay for beach time. Yes - Julia is a trooper and wanted to go to the beach after being diagnosed with an ear infection less than 12 hours prior. We got chairs in front of Da Water Hole restaurant. The virgin frozen Miami Vice drinks hit the spot. Then we jumped in the waves all afternoon.

David Sr. hired a professional photographer for family photos, Alex Julien. We met up on Plum Bay beach and sweated our butts off during a sunset shoot. We used the Le Château Des Palmiers villa owned by Donald Trump as the backdrop. The palm trees on his property really were stunning. Results turned out beautiful!

Julia and I cooked fajitas for our group dinner. Quick and easy. A decadent chocolate cake from Chez Fernand for dessert. Early to bed as Julia continued to recover.

July 4th began with a parade at Club O on Orient Beach. Odd to see an American holiday celebrated on a French beach, but apparently it’s a tradition as many expats called this beach home. There was still some sargassum, but a command decision was made to roll with it. We set up shop at Orange Fever bar for the day with front row chairs + umbrellas. The pizza was fantastic with service directly to our chairs. I even walked the entire beach with Julia and Allison on a mission to document each bar, in order, of Orient Bay. We also tried to hit Club O for happy hour, missing it by 30 minutes. 4:30pm is pretty much the closing hour for beach bars, so we left to acquire dinner. The Grand Case LOLO, Cynthia’s Talk of the Town, was perfect BBQ chicken for takeout.

Monday July 5th was our last full day on St. Martin. We started with a dip in a nearly deserted Baie Rouge then got cleaned up for our COVID test at 11:45am. The USA currently requires a negative test before allowing anyone into the country. The test at a medical facility in Simpson Bay was extremely convenient. In-and-out in 5 minutes flat for $70. Then onto Mullet Bay after picking up Cuben sandwiches at Zee Best.

Mullet Bay was calm this time. The beaches really were different each time we visited. Any time 1 was windy/wavy we were able to find one that wasn’t. The sand may be out 1 day and back in another. It was interesting to see the terrain change over such short periods. Hurricane Elsa was passing the island a few hundred miles west, increasing the ocean’s power. Luckily we weren’t affected by Elsa otherwise. Rosie’s Rib Shack had amazing ribs according to David/Liz and the banana frozen daiquiri was a treat for Julia and me.

Heavy rain as we drove to the grocery store - Carrefour. We bought burgers and sides for a quick final dinner. A fancy restaurant reservation at Mario’s was the original plan, but the family was tired of 3 hour meals so we offered to cook instead. Not a meal to write home about (fries were soggy and buns were airy), but it was easy and gave us time to chill together. David Sr. spun up a curated playlist of songs for each family member. I got the Superman theme and Julia the Leia Star Wars song, along with many other thoughtful songs as we ate rock solid ice cream.

Go-Home day was July 6th. Pack, eat, clean the villa, and load the vehicles by 10:30am. Then gas the vehicles, pickup sandwiches, return the vehicles, and check into the airport for our 2pm flight. Lines were long - but we managed. Emigration / customs at Miami airport went smoothly and we boarded for Seattle at 8pm. Midnight local time we were at home petting the increasingly vocal black cat.

Lucky buggers David Sr. and Allison get to stay in SXM for another 2 weeks. Julia and I return to Seattle to a Sounders game, ultimate league, a siding project, and work. Life is beginning to feel normal again after a big COVID break. Happy to have seen the Donald’s and allow David to share St. Martin with us. I know we’ll be back again.

For now - I need to eat a salad and run a mile - I’m fatter than ever!

Next up… Iceland!!

[fullcravings]

Blood Orange Creamsicle Semifreddo