#157: Tuvalu

Something Wicked This Way Comes…

Not going to lie, but that something wicked? It’s me. I’ve come off of a pretty bad month and it’s now almost comical how spectacularly terrible October has been. Not to mention it’s finishing strong as the hits just keep on coming. So, you know what they say? When the going gets bad; the bad get going. I’m now feeling incredibly sassy, edgy; and, yes, now that Halloween is upon us, even a little wicked. Macbeth is not one of my favorite Shakespeare masterpieces, but I have to admit that it’s timely and the older I get the more removed from Romeo and Juliet, Hamlet and As You Like It I become–and start to really appreciate Lady MacBeth and her zero tolerance policy for the gooey and mushy bleeding hearts… something to be said there on how tough bitches get shit done, if you pardon the millennial verbiage. (why do I feel the need to cue a few bars of that Hall & Oats song maneater here? Never mind that! ON TO THE FOOOODDDD)

THE DINNER: Tuvalu is a new one for me. I had to google this one. Sigh. I have come to terms with the idea that my geography skills, though exemplary in a bar trivia sense are probably not as good as Jeopardy. This foodie adventure has been humbling in that department. I know nothing, John Snow (Mom, forgive me for the Game of Thrones reference that I know you won’t get).

Tuvalu is north of Fiji (which we covered in week #135) and was formerly known as the Ellice Islands which was settled by the British empire. Not surprisingly, coconut is a staple as is seafood (both of which are featured in this week’s recipe) with bananas and breadfruit rounding out the diet. Pork is consumed on special occasions or holidays. While they participate in offshore fishing, a 1500+ meter aquaculture pond was built in 1996 on the island and offers sustainable fish farming, which is pretty progressive for the 90’s and very cool. Well done, Tuvalu.

Tuvalu Tuna Curry Recipe: http://globaltableadventure.com/recipe/tuvalu-tuna/

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Ease of prep and cooking: ONE STAR out of five this recipe!
This wasn’t really a hard day’s night, if you’re following me. There were no specialty market trips and no interpretation needed. The whole ingredient list was about 6 things long… and for a curry, that’s really impressive. I will say, that tuna “doneness” does take a special touch and that might be rather tricky for some. Apart from all that jazz, it was pretty close to a 30 min meal from start to finish.

Best dish of all time scale: FOUR of STARS out of five for this meal!
Cucumber… warm cucumber. It was interesting. I think we decided it was actually yummy and while I can’t recall till now if I’ve ever hard a warm cucumber it was very fragrant and the sauce really was infused with it’s flavor. It was just a tad off having it in there though. All that into consideration, it was not a creamy as I was expecting (what with all that coconut milk) but again, we chalked that up to water content in the cucumber. Mind you, none of these observations thus far made it a bad review. In fact we all ate it and liked it just fine. Tuna was lovely and soft. I felt like more onion (the white kind) would have been snappy texture wise what with all the cooked cucumber and fish. The heat from the peppers was nice and didn’t scream for me to want to make it spicier… though I am coming off of food poisoning and not really back to myself yet. It was sort of just there and for that I couldn’t give it more than a four.

Trick or Treat? Well, we will have all the treats for your taste buds next week on our adventure to Malta for #158 so I suppose that means you’re in it for the tricks. Just be sure to stay safe and sound on your ghoulish pursuits this week, friends (not that we aren’t fans of Mischief Managed) 😉

Double Bubble, Toil and Trouble;
Fire Burn and Cauldron Bubble,

– L & K

#156: Marshall Islands

Sorry for the month long hiatus…

We have been nursing some broken hearts here in Brovskyland the past two weeks and haven’t been up to cooking for the blog. That’s not to say we haven’t been cooking nor that we haven’t been having fun– but it’s just to say there’s a person shaped hole in our hearts and since this blog was one of his favorite things– it’s been hard… as have football Sundays. But we have resumed our regularly scheduled programming and this week we took a little journey to The Marshall Islands, because who couldn’t use a beach vacation in mid October?! I know this girl could. I feel like lately it’s been a weird constellation of weeks… they’re all the same and yet so many things are happening. *cue the twilight zone music* I don’t know about anyone else but I am maxed out on heartache for 2017. I have met my quota. It needs to be all bubbles in champagne and cold puppy noses till next year.

THE DINNER: We are 40 countries out from being finished with our insane culinary undertaking. Which may sound like a lot still, but having tackled 156 weeks already it’s actually the home stretch.

In the Marshall Islands, seafood is king but they also eat a lot of pork and fresh fruit (read: breadfruit) that is available on the island. When dining with locals, accepting food is a sign of appreciation. Also, in case you book a $5200k round trip ticket to the island anytime soon,  not trying the foods offered to you is an insult to your host so please be sure to just put your adventurous pants on and taste everything.  Additionally, if you do eat in a restaurant and are paying the bill, it is important to remember that tipping is not customary and would be an insult to your wait staff.

Marshall Oysters Recipe: https://hogislandoysters.com/news/article/celebrate

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Ease of prep and cooking: THREE STARS out of five this recipe!
The overall prep is pretty labor intensive… but well worth the price of admission so hang with me here, people. Shucking oysters is a little known skill of mine. Thank you all the time I have spent in the East Coast and Charleston. But that’s not usually an easy thing. There are also a lot of moving pieces and prep with cutting etc, so be patient. There was no translating and no converting. So there you are good.

Best dish of all time scale: FIVEEEE of STARS out of five for this meal!
Let’s be real here, if we could have given this one 100 stars we would have. My father, who never gives more than 4.5 was RAVING about how these were a solid 10. For the amount of “work” they tasted like a million bucks and we all can’t wait to have them again (thinking NYE). The leek is a seldom appreciated star of the show as usual, and the bacon just added this decadent fattiness paired with heavy cream. What’s not to like?! Kale with oysters sounds so odd, but trust us, it WORKS.

Now that we have resumed our travels, we will take the next stop in Tuvalu for #157 which is in Polynesia.

Broncos are sad and so are we,
– L & K