Yesterday, we bought a pump-up pool float and rented some snorkeling gear from Hookipa in Saint-Jean and also picked up the ribs they make at La Boucherie on weekends.
We then drove to Marigot for some snorkeling. As far as I can tell, the only public access to the beach is at the east end. I left Hellie there with the gear while I surveyed the west end by wading and walking over the rocky shoreline. The beach is much nicer there, but harder to get to. Behind the sandy beach is a manicured lawn, palms, and structures with equipment for events. The cliffside there looks like it would promote the visibility one needs for snorkeling.
Back at the east end, I hoped to see turtles as I snorkeled over the sea grass but only saw a few fish in the sand-clouded water near some reefs and rocks. We relaxed on the narrow beach over a picnic lunch as clouds settled into an overcast poor for snorkeling vision.
Back at the villa, we had a sunset Campari and tonic with brie on crackers
before preparing an ambitious meal. Magret de canard, foie gras, et tranches de pommes vertes
were combined with a red wine reduction butter sauce from our favorite TIALW recipe
for our meal. A beautiful Burgundy (2011 Joseph Drouhin Mercurey) with soft dark cherry and chocolate flavors and a velvety, almost buttery, mouthfeel accompanied the duck, caramelized apples, and seared foie gras.
Any combination of those components excited my taste buds both last night and as I write these words in the morning.
We then drove to Marigot for some snorkeling. As far as I can tell, the only public access to the beach is at the east end. I left Hellie there with the gear while I surveyed the west end by wading and walking over the rocky shoreline. The beach is much nicer there, but harder to get to. Behind the sandy beach is a manicured lawn, palms, and structures with equipment for events. The cliffside there looks like it would promote the visibility one needs for snorkeling.
Back at the east end, I hoped to see turtles as I snorkeled over the sea grass but only saw a few fish in the sand-clouded water near some reefs and rocks. We relaxed on the narrow beach over a picnic lunch as clouds settled into an overcast poor for snorkeling vision.
Back at the villa, we had a sunset Campari and tonic with brie on crackers
before preparing an ambitious meal. Magret de canard, foie gras, et tranches de pommes vertes
were combined with a red wine reduction butter sauce from our favorite TIALW recipe
for our meal. A beautiful Burgundy (2011 Joseph Drouhin Mercurey) with soft dark cherry and chocolate flavors and a velvety, almost buttery, mouthfeel accompanied the duck, caramelized apples, and seared foie gras.
Any combination of those components excited my taste buds both last night and as I write these words in the morning.
