Sunday, January 15, 2012

Cat Island, Bahamas

We flew into Cat Island today, and headed to Fernandez Bay Village which is very close to the airport. The resort was recommended by our friend Bill Trimble, and was wonderful.

Donna Keasler, the manager, took great care of us, and we relaxed on the beach, swam, and had a delicious lunch.
The dining room is open and airy. There is a stone patio off the dining room that is perfect for dining al fresco.
The view from the dining room.
Looking back at the dining room and bar from the beach.
The bar is an honor bar, as is the gift shop that has a lovely selection of items.
I had the Cobb Salad with grouper for lunch...which was really more like a Chef Salad, but very tasty. The fries, not picture, were terrific!
Billy had the grouper sandwich with fruit and cheese.

We would go back in a heart beat...maybe for the night.

Saturday, January 14, 2012

Marathon, Florida

We landed in Marathon, escaping the overcast weather in Palm Beach. While a little nippy, there was lots of sun, and we headed to The Island for lunch.

We started with peel & eat shrimp, and then I have a grouper salad.

Billy went with the blackened grouper...fries are always a must!

Not many takers for the jet skis today!

Sunday, January 1, 2012

Stella Maris, Long Island, Bahamas

This is a bit blurry but is the runway at Stella Maris. We cleared immigrations here on our way back from Crooked Island.

Here is Billy's plan on the ramp.

Stella Maris has a very nice little airport.
We decided to stay for lunch, and headed to Stella Maris Resort Club very close to the airport. Here is Billy on the nature walk.
The beach is almost deserted, but we found a swimming hole that is amazing!

The tidal pool was our home for the afternoon. We had the whole peninsula to ourselves, and could dip into this man-made treasure at our leisure.
The beach bar also had changing rooms off in an out-building.
This is Billy's grilled grouper and my Tuscan salad. Of course we had to have some fries too.

It was another stellar day!

Crooked Island, Bahamas - Part 2

After a day of boating the Trimble's and Roberts' settled in for a calm New Years Eve of cocktails, more spiny lobster with butter and cards. Went to bed early, and woke up to another spectacular day.

Here is the runway at daybreak.

Bill Trimble's plane.Billy's plane.

Beach hut at The Crooked Island Lodge.
Sitting next to the runway.
My yummy breakfast. Do you think I have eaten enough protein?
Crooked Island Lodge's pink bar on the beach.
View from our hotel room, which was rustic, but clean and simple. Such a perfect retreat from the world. If you are looking to write a novel or practice days of meditation immersion, this is your spot.

Saturday, December 31, 2011

Crooked Island, Bahamas - Part 1

We landed on Crocked Island having cleared customs easily in Exuma. Here is the runway with the Crooked Island Lodge adjacent.

The Trimbles organized an amazing day of fishing and boating with local captain, Robby and fisherman, Jean.

Here is Robby in the boat with Will and me.

Pink flamingos in their natural habitat. I had never seen that before - so pretty!
Perry, Bill, Will and Barton dove for 12 huge conch for lunch. Billy is holding up a conch here.

Will, Bart and Jean speared 20 spiny lobsters that were very cute - almost the size of large prawn. They had also caught about 8 red snappers before Billy and I touched down. We were well on our way to a magnificent seafood feast!

Jean with the snapper.

Will, Perry, Bill and me watching the fire.

Perry and the boys had built this shelter, just in case of rain.

Billy and Bill on the beach.

Jean, deep into conch ceviche preparations. He shucked the meat from the conch and chopped it finely, adding an chopped onion, green pepper, banana pepper, juice from a sour lime, juice from some navel oranges, and special spices (salt, pepper, garlic, and cumin).

After fileting the fish and marinating them in seawater and spices, Robby wrapped the fish filets with sliced onion, green peppers, the special spice and a little butter. Each formed an individual packet for the grill. The spiny lobster tail was wrapped in the same way with butter and a little sea water. Robby was careful not to cook the lobster too long.

Robby manning the grill with the fruits of his labor below. Between the ceviche, spiny lobster with melted butter, and snapper, I don't know what was better. We barely needed the potato salad or cookies, but we ate them all!

Bart & Will on the boat.
Back at the marina blasted into the coral.