As we all know, St. Barths has great — even exquisite — dining available in some lovely restaurants. I’m a frequent guest in them . . . and enjoy posting commentary about the broad range of great fare that I find.
Believe it or not, I also savor meals en Villa CEC, especially in the company of Wendy when she is on the island, as she is right now. I think, moreover, that dining-in is an important notion to identify to visitors on the Forum who may not want to dine-out — &/or pay the generally high prices of doing so — every night.
So . . . here I show the modest stir fry that I prepared for us tonight — chicken (as good quality as one will find anywhere — from Boucherie Ché Yo), with a mix of rices, tomatoes, red onion, chopped shallots, mushrooms, red & yellow sweet peppers, walnuts, pecans, & Mandarin orange slices . . . all sautéed in a combination of olive & sesame oils with Tarragon, salt, & lots of ground pepper. It was delicious & enjoyed with a very rich, full-bodied burgundy (Pouilly-Fumé 2018).
Alongside the pool, candlelight on the table, a small breeze in the air, & the refreshing sound from Marigot Bay of repeating waves . . . I’m treasuring an at-home scene that I infrequently pause to enjoy. With a little Hazelnut Dark Chocolate, some La Gloriette vanilla rhum, & “It’s A Wonderful World!” (Louie Armstrong) softly playing, the end of another beautiful day on SBH brings a smile to my face as I anticipate a new day (maybe most especially my 9 AM haircut appointment!).
Believe it or not, I also savor meals en Villa CEC, especially in the company of Wendy when she is on the island, as she is right now. I think, moreover, that dining-in is an important notion to identify to visitors on the Forum who may not want to dine-out — &/or pay the generally high prices of doing so — every night.
So . . . here I show the modest stir fry that I prepared for us tonight — chicken (as good quality as one will find anywhere — from Boucherie Ché Yo), with a mix of rices, tomatoes, red onion, chopped shallots, mushrooms, red & yellow sweet peppers, walnuts, pecans, & Mandarin orange slices . . . all sautéed in a combination of olive & sesame oils with Tarragon, salt, & lots of ground pepper. It was delicious & enjoyed with a very rich, full-bodied burgundy (Pouilly-Fumé 2018).
Alongside the pool, candlelight on the table, a small breeze in the air, & the refreshing sound from Marigot Bay of repeating waves . . . I’m treasuring an at-home scene that I infrequently pause to enjoy. With a little Hazelnut Dark Chocolate, some La Gloriette vanilla rhum, & “It’s A Wonderful World!” (Louie Armstrong) softly playing, the end of another beautiful day on SBH brings a smile to my face as I anticipate a new day (maybe most especially my 9 AM haircut appointment!).
