Picture Post- December Vacation

In December when the crazy cold came to visit the Midwest, the husband and I went on a week long vacation to the beach. It was exactly what we expected and then some. I highly recommend this trip for anyone that's looking for a relaxed vacation on the beach with a book and a mai tai. Having a wonderful partner in crime for all of it is just a bonus.

Clockwise from top: Off the beaten path Jerk Shack in Ocho Rios, Jerk Shack between Ocho Rios and Montego Bay, Jerk Chicken with rice and peas and cabbbage slaw, jerk chicken preparation. (the green leaves that are hanging above are allspice (Jamaican Pimenton) leaves)

Clockwise from top: Ackee and Saltfish (This is the National dish of Jamaica, Saltfish is generally made from cod) with callaloo, breadfruit and potato hash in the background, cabbage with callaloo (local green vegetable) and locally made sausage, menu at a local jerk shack, local fruits that includes custard apple with green leaves and a melon of some sort

Clockwise from top: Callaloo and feta filled spring roll, oxtail stew with vegetables, rice and peas and locally caught halibut with vegetables, rice and peas.

Clockwise from top: Columbus Park, Dunns River Falls, view from our room

Ya mon

Spring is in the air

We took advantage of the nice weather last week by grilling outside for the first time this season. I marinated chicken breasts in Jerk seasoning from Herbs & Spice and Everything Nice at Findlay Market. I love their staff; they’re always helpful in explaining tastes and flavors of herbs and spices new-to-me. On my last visit, a young gentleman introduced me to the jerk seasoning. I’ve had Jerk Chicken at restaurants but I’ve never cooked with it in my own kitchen. After he finished listing the ingredients in the seasoning, the husband bought some for grilling. Ingredients that I remember are allspice, garlic and cayenne- the important ones.

We even had pineapple so it made for a perfect Jamaican themed dinner.

As you can see, I doused the chicken with the seasoning. Although the chicken was tender and aromatic, the flavors didn’t shine through really well. I think the missing component was salt. I didn’t add it for marinating because I couldn’t remember if it was one of the ingredients in the mix. Next time I’ll definitely include it to marinate chicken or vegetables.
I am ecstatic flowers are blooming, the temperatures are in the 60s and 70s and the days are longer. Welcome Spring- I hope you're here to stay. (please don't remind me about Sunday night's freezing temperatures)

Have you grilled yet? If so, what have you made?