#94: St. Kitts and Nevis

HAPPY Opening Weekend, Baseball Fans!
With March Madness completed with buzzer beating fanfare, we can now all settle into baseball season. Can I get an “Amen”?! As a Colorado native, I will always cheer for the Rockies… even though they continually break my heart. Our first game under our belts, we came out swinging (pun intended) with Story picking up the slack that Tulo left. I am one lucky girl, because on top of the most spectacular week, I get to catch opening weekend on Sunday. Turns out a pretty wonderful guy had an extra ticket with my name on it.

THE DINNER:We got to visit the islands this weekend for our country. Grandma and Tom always talk about how much they loved the food when they were spending time in St Kitts for Tom’s work. Every Christmas Eve, Tom has made it a tradition to make clam chowder, but island style. As a kiddo, you’re not always a fan of things like that, but in my adulthood, it’s a tradition that I actually find really delicious. Good thing for all of us, pallets expand.

We picked a dessert for the meal this week, because, let’s face it… we needed to redeem ourselves from our last dessert issue in Gabon a few weeks ago. This was a far cry from the flour-less chocolate torte that gave us problems then. Coconut is a huge centerpiece in most every dish in K&N (that’s how the cool kids abbreviate Kitts and Nevis. You’re welcome.) From coconut milk to shaved coconut to pulp to coconut oil, you name it and just about every recipe has it. Additionally, rum. Every recipe seems to have that too… I could seriously get used to this county’s way of cooking 😉 real quick. The dessert for this reason was Rum Coconut Bread Pudding.

Rum Glazed Coconut Bread Pudding Recipe: http://globaltableadventure.com/recipe/recipe-rum-glazed-coconut-bread-pudding/

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OVERALL COUNTRY SCORE:

Ease of prep and cooking: ONE and a HALF STARS out of five this meal!
As far as baking goes, bread pudding is up there with making s’mores. It’s not exactly tricky. So for that it’s basically one star. You get the ingredients and you assemble it and it bakes. We upped the ante and took a trip to the market in search of the perfect Caribbean rum for this one— and holy mother, we found it! First off, who knew there were so many choices?! Captain Jack Sparrow would be proud of our selection: Cruzan Black Strap Rum!! Smooth. Rich. Lovely. Everything else, like the coconut and bread were easy trips to Kings. Done and Done.

Best dish of all time scale: FOUR STARS out of five for Meal!!
Okay, while bread pudding is typically not something to write home about, it was delicious. I love how warm and comforting this type of dessert is. I actually had wished for a couple things, to make it a five star, first of which would be the rum content… more rum. I realize how that makes us sound, but trust me, there was sooooo not near enough of that hot sum sauce to go around. Grab a straw, ladies and gents. Second off, we all mutually agreed that more coconut would have been the best addition. Overall though, can’t complain. It blew our previous dessert out of the water.

For the big number #95 we will be moving back to Africa and hitting up the culinary showcase that is Rwanda!! In my research this week, I was pleasantly surprised to find that they have a whole lot of variety to offer in their meals; so it’s already shaping up to be another Brovsky Adventure.

 Cheers!
– L & K

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One thought on “#94: St. Kitts and Nevis

  1. Pingback: #153: Dominica | Around the World in 195 Sundays

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