Thursday, November 13

Brunch again at Jamaica Inn in Ocho Rios

Hi Friends,

Just wanted to share with you the news that the chic and award winning Jamaica Inn will be having a fabulous  Champagne Brunch on Sunday, the 16th of November.

I have included some wonderful pictures from past Brunches...this Brunch will have the champagne flowing and the rate includes a Kir Royale or traditional Jamaica Inn Bull Shot. 

The Buffet itself will be decadent with Chef's mouth watering dishes, which include an extensive array of hold and cold delicacies from around the world, a carving station with lamb, an omelette and waffle station (yum!), local faves like ackee and saltfish, roasted breadfruit and salads as well as an assortment of finest deserts from the pastry kitchen.

Live entertainment and an ocean-view complete the magical picture.

Rupert's Classic Jamaica Inn Kir Royal (so amazing for the Holiday Season)

Use a good quality champagne or Prosecco, with crème de cassis.  Start with a quarter glass of the liquor - and then fill the champagne flute almost to the top, and top with another dash of crème de cassis. Cheers!

Thursday, November 6

Popular Recipes (A re-cap)

Hello there friends,

I have decided to give you a synopsis on the popular recipes on this blog that you can click above the picture to take you directly to the recipe - enjoy!

This cream of pumpkin soup recipe is divine, I love this time of year when it is back on the menu at Jamaica Inn.

The jerk chicken pasta posted from Chef Stefan over at Couples has been one of the most popular recipes on the blog with people emailing me for the recipe.

Chef Conroy gave us his yummy poached egg on callaloo recipe, which is also absolutely delightful and if you want to order a plate just like this, be sure to make breakfast reservations over at Hermosa Cove in Ocho Rios.

This yummy escovitch fish and bammy also got raves, recipe here from Chef Maurice.  It is actually so easy to make too!

For the vegetarians, this delectable but simple dish - which can be used for a side or main, of callaloo and veggies is easy to make and yummy.

Not leaving out the vegans, so this delicious chick pea wrap will cover it! Recently shared on the blog.

Stay tuned for the popular cocktails that have been shared on this Blog! 

Wednesday, November 5

{Recipe} A Classic Mojito!

Hi Friends,

Rajay over at the chic Jamaica Inn is sharing his classic "Jamaica Inn Mojito" recipe for you.  There is one subtle change that makes it different to the usual classic mojito, and that is the sugar.  He has used brown sugar in this cocktail.

Ingredients: A light white rum, soda water, fresh mint, sugar (brown used here) and lime juice/ lime for a wedge.  For one drink you will need: 2 ounces of light white rum // a handful of fresh mint // 1/4 cup of soda water // 1/2 ounce of lime juice // 1 tablespoon of brown sugar // lime for a garnish// ice.
Here Rajay muddles the mint with the sugar and lime juice at the bottom of the glass to allow the mint fragrant oils to be released. You can also use simple syrup for a good combo also. Rajay's tip: Pack the ice over the mint leaves after muddling so as not to have the mint leaves floating around the glass. 
Add the soda water to the top half of the glass as Rajay has shown here...mix together -  and you are ready to go, cheers!

For more drink recipes like these check out the Blog at Jamaica Inn, or email me at me here for the ingredients.

Monday, October 27


Hi Friends,

I have been thinking about change recently. It is such a bad word to some. However "change" has never been a bad word to me. Why?  Ever since I was a teenager, I craved change.  Whether it was a new hairstyle, a new home, a new way of life, a new school, a new friends to add to the fun collection at the time even....a new country to live in, I have accepted change and settled into it each and every time.

Sometimes, I ponder about change in my life and where it has taken me. The last major change I had was in 2001- November to be exact.  I decided to return to "home" to Jamaica after living in Bermuda for 17 years with my husband and we have been living here ever since. Change has hit me many times since, albeit not as major - sometimes very quickly too.  We have moved from one parish (like States in the USA) to another, and we have gone full circle and ended up back in Ocho Rios.  I can say that it has ALWAYS been a fantastic experience for me. Change represents a shedding of something, and a starting  fresh of something else -- no matter how scary at the time, it can only propel us to a place that we end up learning more, growing or becoming better people.

Some people believe just writing down and "putting it out there" will guaranty change. Well that is good...I am sure it does. For me change is that feeling or itch to move on, and for me, I pray about it. I meditate and then I leave it to be.  To manifest itself in the way it should. 

I must say, after twelve years, I just crave change again -- and not the small change.  Friends think I am crazy for even muttering these words...but you see, I am used to it - that word many do not want to say or are even scared to face "CHANGE."  Perhaps as my experiences with it, has only ever been positive.  I want to keep moving forward, I want to keep expecting more, I want to see where these "changes" take me!  I never want to feel stale, de-motivated or not challenged.  If I see where I can be better at something, and I am not operating on that motive, then it is time to change!

As over time, I have found that change moves me forward, it takes me to a place that I need to be at the time, albeit sometimes it takes a retrospect thought to understand that it had to be that way at the time. It may have even seemed at the time of the past changes in my life would have been upsetting, intimidating or simply horrible.  That has never happened.  It has always given me pure joy, happiness and new experiences - what we would do without the simple chance of new beginnings?

Change keeps us fresh, change gives us new opportunities, change brings new perspectives - what is so negative about that?  As I sip my wine and ponder on those thoughts, I realise that for me, change has always, always represented a positive move to a new realm, a new direction, a happy place!

Change to some can mean moving in leaps and bounds (and that is okay for me) - whereas change to some means simply changing a diet, an exercise routine, a home, a career, a city, a job....but it all is the same "a move to a new and sometimes scary place, but always in retrospect to something better or to a new experience that will enable us to grow."

And so...I come to this.  Change and new beginning's on my mind again.  After twelve years.  Oh yes, it was bound to happen, wasn't it?  

I will keep you all posted through this Blog on my changes - whether big, or small - what is on your change radar? 



Wednesday, October 22

A Vegan and Easy Recipe to share!

Hi Friends,

I wanted to share a fab and simple dish that I had the joy of devouring recently! Simple and delish - it is so easy to make. We recently served it up at our Inner Peace in Paradise Yoga Retreat written about here, here and here.

Chef Maurice and his very able team over at Jamaica Inn sat down with us and we came up with a lovely menu to offer our guests that would be super healthy but delicious.  For our lunch items, we kept it at a choice of five items, with a soup of salad.  One of the dishes Chef came up with was a chick pea wrap, but made with cashew paste to take it to the vegan level (as we had a few vegans in the group, including the Yoga Instructor, Sienna...) - so here it is!

Chick pea wrap made with cashew paste: (makes one wrap)


1/4 - 1/3 cup of raw cashews
1 tablespoon maple syrup, or golden syrup (or agave syrup)
chick peas (tinned) rinsed, 1/4 - 1/2 cup (depending on the desire of the thickness of wrap)
 half of one small white onion chopped finely
1 small sweet pepper (red/green or yellow) chopped in small quarters
1/4 of a small zucchini chopped in small quarters 
1/2 teaspoon garlic - minced 
1-2 tablespoons of extra virgin olive oil
chopped flat leaf parsley or cilantro to taste 
salt and pepper to taste

Cashew paste: soak the cashews in a bowl of water overnight
dice the cashews in a vita-mix or blender with maple/golden or agave syrup, a little water and a dash of salt until it becomes the consistency of a paste
(cover in a container in fridge until ready to use)

Cut the chick peas in half
saute the onion, garlic and all the veggies and chick peas for about seven minutes until tender
Add the chick peas at the end
Toss and allow to stand for about two minutes with stove turned off
Mix together the ingredients with the cashew paste

Prepare your tortilla (don't over-cook tortilla, usually needs about 1 minute in grill or on stove-top with some olive oil, (30) seconds on either side)

Fill tortilla with chick pea mix and cut in half!

This is so filling, I can tell you, you will be able to share it with your hubby, partner, best friend, or for your kids.

Enjoy eating healthy.


Related Posts Plugin for WordPress, Blogger...

 photo copyright.jpg
blogger template by envye