#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

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