We took an excursion to Chalk Sound for the day and visited Taylor Bay. It’s a secluded beach with white powdery sand and beautiful blue waters. You can walk about a quarter mile out with the water only going up to your knees. Definetly bring your snorkels, there are fish, coral and maybe even a turtle or two that you will find further out. We also, well mostly our brother, decided to make a spa day out of our visit too. Taylor bay has great “clay sand” to exfoliate your skin. The Caribbean version of the Dead Sea according to our brother! This beach is a little tricky to find and don’t expect a parking lot. After making a left on Ocean Point Drive, we turned into a residential area. Not seeing any signs we asked a local and he directed us to a path that looked like it didn’t go anywhere. Well it did – and once we walked down the path and turned the bend we were all in pure awe. Taylor Bay is a MUST when visiting Turks & Caicos.
Located in Five Cays Settlement, this beach side restaurant was the perfect lunch spot! Great views, friendly people, fantastic food and drinks! It was the first place on our trip where we ordered conch. Conch Salad, Coconut Conch Fritters, Conch Sandwich – – – we were pleasantly surprised at how much we enjoyed it! It wasn’t our last time ordering it, that’s for sure! The Provo Punch was a great drink for this hot and humid afternoon – it’s a blended drink with tropical fruit. If you really want to make it a good, good lunch – – ask for a topper!!! After lunch we headed down to the beach and picked up two conches to take back home. The conch diver showed us the art in catching conch and removing the mollusk out of the shell. It was amazing to see these beautiful shells just lying on the beach. Won’t find these in California, that’s for sure!!!
And we made a pit stop for ice cream at…..
Artichokes can be prepared many ways – steamed, fried, microwaved, broiled. Since it is summer time and barbeque season, T.W.O. decided to ROAST their artichoke. Check out how to make this easy, delicious recipe!
– 1 large artichoke
– 1 Tablespoon Olive Oil
– 1 Tablespoon balsamic
– 2 teaspoon garlic powder
1. Preheat barbeque.
2. Slice the artichoke in half.
3. In a pot, add ½ water and steam the artichoke for about 10 minutes.
4. Remove from pot. Pour the olive oil and balsamic on the interior portion of the artichoke. Season with garlic powder and salt and pepper.
5. Place artichokes on barbeque cooking each side for about 8-10 minutes on low heat.
6. Remove from the barbeque and let stand for 5 minutes.
7. Plate and serve. Don’t forget to cut the artichoke heart out!
It’s Memorial Day Weekend, A Birthday Celebration, Kickoff to Summer and Barbecue Season – – – so let’s have a Hamptons Theme Birthday Party. Class, Class Class! Check out how T.W.O. made our mom’s birthday special! From the barbecue ribs, summer salads, corn on the cob, cheese platters, DIY decorations, rose and bubbly we all had a great time! We even surprised our mom with a “Singing Flash Mob” – Say a Little Prayer like in the scene of My Best Friend’s Wedding. (That is the reason for 14 paper crabs!) If it wasn’t for the help of our family with the food and decorations, we couldn’t have pulled off such a fun celebration!
Ever need a crunch in your salad that is healthy and doesn’t contain sugar or carbs? Well, T.W.O. has an idea for your – Polenta Croutons. It’s easy, fast and will be sure to add a crunch to your next meal!
– 1 log organic polenta
– Krazy Salt
1. Preheat oven to 415º.
2. Cube the polenta and place on an cookie sheet sprayed with Pam.
3. Sprinkle Krazy Salt to the polenta cubes and mix.
4. Cook for about 30 minutes or until crispy on the outside.
5. Add to your favorite salad!
If you haven’t already noticed, T.W.O. enjoys traveling. And like most people, we usually get a souvenir (well actually, we should say souvenirs) when we travel! One of those souvenirs has to be a hat. Yes – a hat. It’s an item that we will wear the rest of our trip and get to bring it back home to the States. Beach hat, winter hat, ball cap – doesn’t matter! Here are some of our favorite hats we got a long the way.
Palm Springs/ Stagecoach:
T.W.O.’s Labor Day weekend was filled with family, fun, beach, sun, and some gastronomical food! One of which was the famous family potato salad! T.W.O. is not a fan of mayonnaise, so potato salad was never made until this recipe was created! The recipe calls for very little mayonnaise, but is still extremely moist and full of flavor. This salad is a must for your next BBQ!
– 5 lbs red potatoes
– Celery, chopped
– Red onion, chopped
– 5-6 dill pickles, chopped
– 1-1 ½ cups Mayonnaise**
– 1 cup sweet relish
– Krazy salt
– Garlic powder
– Ground pepper
**T.W.O. uses the Best Foods Light Mayonnaise
First, wash the potatoes, keeping the skins on. Place potatoes into a large pot and fill with water so that about ½ to ¾ of the potatoes are covered. Cover pot with lid and bring to a boil. Once the water is boiling, bring to a low-medium temperature.
While potatoes are cooking, chop up your celery, onions, and pickles. After about 15 minutes, check the potatoes. If you can stick a butter knife through the potatoes, then they are done. (You don’t want the potatoes to be too soft, nor too hard!) Drain the water from the pot and let the potatoes sit for about 3 minutes just to cool a little so you don’t burn your fingers. While the potatoes are still very warm, cut the potatoes (with the skins on) into chucks and place into a bowl. Add the celery, onions, pickles, mayonnaise and relish to the potatoes and mix. Next season the salad with salt, garlic powder and ground pepper to your desire. Once everything is mixed, place in the refrigerator to chill. After a few hours, the salad is ready to be served! (You might want to check your salad a ½ hour before serving it just to make sure there is enough mayonnaise to your liking. Sometimes the potatoes absorb the mayonnaise during the chilling process.)